Saturday, July 5, 2014

Cranberry Coffee Cake

I am in a brunch mood! Today I am sharing a recipe that I made a while ago, but it is so good and can easily be adapted.  Plus, it is perfect for brunch!

It is only 8 in the morning, but I already ran 9 miles!  Today, I went on my first run with CARA (Chicago Area Runners Association).  Every Saturday, they have long runs where you get to the meeting place by 6 a.m. and run with a pace group.  I went with the 10:00 race group and it was a blast! It was so much better to run with other people and I am already done with my whole Saturday still in front of me! I met a ton of people, had some great conversations, and it was just a blast.  I will definitely continue getting my butt out of bed by 5 a.m. on a Saturday in order to do this.  Marathon training is a marathon in itself and it was so nice to have a group to run with.  Next week, we will be doing 10 miles!

So, that is why I am in a brunch mood and this coffee cake is just the best.  I found a recipe over at Hungry Couple and just adapted it slightly.  This recipe called for cranberries.  I won't lie, I made this during winter when it was cranberry season and then just forgot to post about it.  However, you can totally use fresh blueberries or strawberries now that those are so amazing!

Cranberry Coffee Cake

3 eggs
1 1/2 cups sugar
3/4 cup unsalted butter, softened
1 tbsp vanilla
1 tbsp orange zest
1 1/2 cups nonfat, plain greek yogurt
2 1/2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 cups cranberries
Crumb Topping:
1/2 cup brown sugar
1 1/2 cups flour
1/2 cup unsalted butter, melted
1/4 tsp salt

1. Preheat oven to 350 and grease a tube pan.
2. In a medium bowl, make the crumb topping.  Mix all ingredients into the melted butter so that you have crumbs that look like wet sand.
3.  To make the cake, in a medium bowl, whisk the flour, baking powder, baking soda, and salt.
4. In a large bowl, beat the eggs with the sugar and butter until well combined.  Beat in the vanilla, orange zest, and greek yogurt.  Stir in the dry ingredients until just combined and then, gently, mix in the cranberries.  Pour the batter into your greased tube pan.
5. Take the topping and sprinkle on top of the batter until it covers the whole top.
6. Bake for 50-60 minutes or until cake has risen and is springy to the touch.

Enjoy :)

Saturday, June 21, 2014

Vegetarian Brussels Sprouts Lasagna

Happy first day of summer!  I always loved June 21st because it is the first day of summer, the longest day of the year, and exactly one month until my birthday!  So far, summer is off to a great start.  I just finished my first week of camp!  This summer, I am the director of three of the day camps and while my days are very hectic, I love what I am doing because I get to spend so much time outdoors or playing with the kiddos.  It's a lot of fun even when I feel a little stressed.

I also just finished my second week of marathon training! This week I ran a total of 17 miles and I am feeling really good! I am running the Chicago Marathon in October and I am running with an organization called Access Living.  To find out more, please check out my page:

Today, I have a fun lasagna recipe to share.  I am not going to post the full recipe here since I want you all to go to the blog where I found it.  I did make a few changes though, instead of 2% or whole milk, I used skim because that is what I had on hand, and I also used a light ricotta cheese.  Otherwise, I followed the recipe to a T and and it turned out amazing! I made it for me and Bri and we were both huge fans.  (Even Bri who is not the biggest mushroom fan!).  So, without further ado, click here for the recipe: Vegetarian Brussels Sprouts Lasagna

I hope that everyone's summer is off to an amazing start!  Enjoy that beautiful weather :)

Saturday, May 10, 2014

Eggplant Fontina Pasta

I just ran 10.5 miles.  All I could think was: Ok! Now just another 16 to go!  I can't believe I'm doing the marathon in October and I am already super nervous and excited for it.  I have been getting tons of emails about race information and training schedules and it is all starting to become very real.  I feel great after my 10.5 run and this makes me confident that I will get up to that 20 mile point before the big race.

Today I have lots to share.  Last night was supposed to be Bri's law school prom, but it was cancelled and in a strange twist of events, we ended up taking in a random cat for the night.  The night started with drinks and dinner at Revolution Brewpub.  The food and the beer were really good and you should try this place when you are in town! Next, we were supposed to head over to the Rail to meet up with some friends and watch the Blackhawks game, but on the way we ran into a super friendly and clean-looking cat.  He did not have a collar and people walking on the street said they had seen that cat wandering around for a few days.  He was following us around and so we figured that the poor guy was lost.  We decided to take him into a 24 hour emergency clinic to see if he was microchipped.  He was! However, the chip information had expired and we couldn't get ahold of his owners.  So, we took him back to our apartment, got him all set up in our second bedroom, and posted online about the missing cat.  Through all of this, we completely freaked our little guy, Benny, out.  Poor guy is terrified of the second bedroom now!  Anyways, it was a happy ending and the owners saw our post and came to pick up their cat.  Glad that all worked out!

Now, I am getting rehydrated, and then Bri and I are off to grocery shop, attend a birthday party, and then back to the city for a second birthday party.  All before Mother's Day tomorrow! Sheesh, we have quite the weekend ahead of us!  I am making one of our favorite pasta dishes to have on hand for the week ahead.  It is really quick and easy which is perfect considering we have like no extra time this weekend to chill out!

Eggplant Fontina Pasta

1 lb. whole wheat pasta
1 medium eggplant, peeled and cubed
1 1/4 tsp salt
3 cloves garlic minced
1/2 tsp pepper
6 tbsp olive oil
1/2 lb. fontina cheese, shredded

1. Heat 4 tbsp of olive oil in a large skillet.  Add in the eggplant, 3/4 tsp salt, pepper and garlic and toss until coated with the olive oil.  Cook over medium-high heat until eggplant softens.
2. Cook pasta according to directions until al dente, drain and set aside.
3. Combine the eggplant with the pasta and the remaining salt and olive oil.  Toss with the cheese and place into a shallow baking dish.  Broil in the oven for a few minutes or until the cheese is melted.

Enjoy :)