Light Cauliflower Cheese Soup

A while ago. while running, some cab driver who was pulled over on the side of the road clapped for me and told me he was proud of me as I ran by.  It was so strange, but also pretty nice to hear.  I guess if you are a cab driver at 5 a.m. you have to entertain yourself somehow!

I think its pretty cool how many people will say "hi" or "looking good" or "keep it up" while running with my group on Saturdays.  It's nice to hear and it motivates me to keep going.  This Saturday, I really needed that.  I completed the 15 mile run (the longest I've ever gone), but it was tough.  The support of my group and the other runners was much needed and it made me grateful to have met such amazing people who are also embarking on this quest of completing a marathon.  Next week, it is a 16 mile run, and while I am nervous, I know that I can do it.  I just gotta keep putting one foot in front of another...right?

Today I wanted to share a yummy soup recipe.  I became pretty into soup this past year because it is so simple to make and its a great way to have a healthy lunch or dinner.  This soup was inspired by Mel's Kitchen Cafe.  I just added some stuff to make it my own and incorporate some flavors that love.

Light Cauliflower Cheese Soup

Ingredients:1 head of cauliflower, cut away the stem and break up into 1 inch pieces
5 cloves garlic, minced
2 tbsp olive oil
1/2 sweet onion, diced
2 tsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
4 cups vegetable broth
1/2 cup skim milk
6 oz sharp white cheddar, shredded
salt and pepper to taste
dash of paprika (optional)
dash of hot sauce (optional)

Directions:
1. In a large pot, heat olive oil over medium heat.  Add in the onion and garlic and cook until onion starts to become translucent.  Add in the cauliflower and toss to coat in the oil.  Cook until cauliflower starts to brown.  Pour in the vegetable broth, thyme, and rosemary.  Season with salt and pepper.  Bring to a boil and then lower to a simmer.  Cover and let simmer for 15 minutes.
2. Pour the mixture into a blender and blend until smooth.  Pour the blended mixture back into the pot and heat over medium.  Stir in the shredded cheese and milk until melted and combined.  Season again with salt and pepper.  Add in the paprika and hot sauce if you are using.

Enjoy :)

Zucchini Lasagna

I'm pretty excited about this recipe because I just made it up!  Everyone has been so zucchini crazy lately and Bri wanted to make a lasagna, so I combined the two!  This recipe was so easy and we ended up with tons of delicious left overs.  I used the lasagna noodles that you need to boil first, but you can use the no-boil kind as well.  I just think that the boil ones taste a little better.  This is such an awesome way to use up all that great zucchini that is in season!

Zucchini Lasagna

Ingredients:
2 medium zucchini, grated and squeezed dry
12 oz light ricotta
1 egg
8 oz light mozzarella
your favorite tomato sauce
salt and pepper
lasagna noodles
parmesan, grated

Directions:
1. Cook lasagna noodles according to directions and drain.
2. In a bowl, combine the zucchini, ricotta, egg, and mozzarella cheese.  Season with salt and pepper.
3. In a 9 by 13 inch pan, spread some tomato sauce on the bottom. Lay down a layer of lasagna noodles.  Spread some of the ricotta mixture over the noodles and then spread a layer of tomato sauce.  Repeat this process until you reach the top of your pan.  End with a layer of noodles.  Top with some tomato sauce and sprinkle on some parmesan cheese.
4. Bake at 350 for 45 minutes.

Enjoy :)

Nutella Muddy Buddies

Today is my first day off since Memorial Day! It feels so great to finally be on summer vacation and I have filled today with a whole lot of nothing!!!

I slept in, went for a run, attended a yoga class, and went grocery shopping.  Now, this may sound like a lot for a morning of "nothing," but these are all things that I love to do and so I consider them to be basically nothing.  Now, I am attempting to make homemade moose tracks ice cream! It is my favorite flavor and I will certainly be updating you all on how it goes!

In honor of my fun day off, I am going to share a super fun recipe! I love making puppy chow because it is 1. delicious and 2. gluten free.  I have a lot of gluten free friends and this treat is always a winner.  I saw a recipe for Nutella Muddy Buddies and I figured that could only make the traditional treat even better!!!

Nutella Muddy Buddies
(adapted from Tracy's Culinary Adventures)

Ingredients:
4 cups Chex cereal
1 1/2 oz semisweet chocolate chips
1/2 cup Nutella
4 tbsp unsalted butter
1/2 tsp espresso powder
pinch of salt
1 tsp vanilla
powdered sugar

Directions:
1. In a microwave safe bowl, combine the chocolate chips, butter, and Nutella.  Microwave for 30 seconds and then stir.  Repeat this process until chocolate is melted and smooth.  Stir in the espresso powder, salt, and vanilla.
2. Put Chex into a large bowl.  Pour the chocolate mixture over the Chex and toss to coat.
3. Put about 1/4 cup of powdered sugar into a plastic bag.  Scoop some of the Chex into the bag and seal the bag.  Toss to coat the Chex in the powdered sugar.  Repeat this process until all the Chex has been coated.  You may need more or less powdered sugar depending on your preference.  I usually end up using 3/4-1 cup.

Enjoy :)

Note: I think these taste the best when you freeze the batch afterwards.  They become delicious and crunchy!

5 Courses to Celebrate 5 Years

August, 3rd: Bri and I had a really great year.  One year ago, we moved into our apartment and celebrated our 4-year anniversary.  Now, we have been living together for a year and are on year 5 of our relationship!  It has been really great and I am so appreciative for all the amazing times we have experienced together.  To celebrate year 5, I thought it would be cute to cook dinner together and have 5 courses in honor of 5 years.  We shared this amazing meal and watched a movie and it was a quiet and lovely anniversary.

Zucchini Soup

Strawberry Poppyseed Salad

Whole Wheat Gnocchi with Feta and Peas in a Brown Butter Balsamic Sauce

Toasty Parmesan Tomatoes

Creme Brûlée Cupcakes

Creme Brûlée Cupcakes

Creme Brûlée Cupcakes
(adapted from Cooking Classy)

Ingredients:
Pastry Cream Frosting:
1 cup heavy cream
2/3 cup skim milk
2 tsp vanilla
pinch of salt
4 egg yolks
3 tbsp cornstarch
8 tbsp sugar, divided
1 tbsp unsalted butter
Cupcake:
1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup unsalted butter
3/4 + 2 tbsp sugar
2 egg whites
1 egg
1 1/2 tsp vanilla
1/2 cup skim milk

Directions:
1. To make the pastry cream, in a medium saucepan, combine the cream, milk, 6 tbsp sugar, vanilla, and salt.  Heat over medium heat until you just start to see bubbles.  Turn heat to medium-low.  While cream is warming up, in a bowl, whisk the egg yolks with 2 tbsp of sugar and the cornstarch.  (Save 2 of the egg whites for the cupcake batter).  When cream mixture is warm, take about 1/2 cup and slowly pour it into the egg mixture while whisking.  Continue to whisk and pour the egg mixture into the cream mixture.  Whisk until cream thickens.  Turn off heat and whisk in the 1 tbsp of butter.  Pour pastry cream into a bowl and cover with saran wrap so that the saran wrap is pressed against the pastry cream.  Cool in fridge for 2-3 hours.
2. To make the cupcake batter, in a medium bowl whisk flour, baking soda, baking powder, salt and cinnamon.  IN a large bowl, beat butter with sugar until light and fluffy.  Beat in the egg whites and egg, one at a time, until well combined.  Measure out the milk in a liquid measure cup and stir the vanilla into the milk.  Alternate adding the flour and milk to the butter/sugar starting with the flour and ending with the flour.  Beat until just combined.  Divide batter into 6 jumbo or 12 regular cupcake wells.  Bake at 350 for about 23 minutes.  Let cool completely.
3. To assemble cupcakes, spread the pastry cream over the tops of the cupcakes.  Sprinkle sugar on top and, using a kitchen torch, burn the sugar until it just starts to brown and harden.

Enjoy :)

Toasty Parmesan Tomatoes

Toasty Parmesan Tomatoes

For this one, Bri was in charge and he followed the instructions from Eat Drink Love to a T!  The only thing we changed was that we used whole wheat breadcrumbs and we only needed to broil our tomatoes for about 2 minutes.  Please refer to this great blog for one amazing tomato recipe!

Whole Wheat Gnocchi with Feta and Peas in a Brown Butter Balsamic Sauce

Whole Wheat Gnocchi with Feta and Peas in a Brown Butter Balsamic Sauce

Ingredients:
1 box whole wheat gnocchi (or homemade)
tbsp crumbled feta cheese
1 1/2 cups frozen peas
3 tbsp unsalted butter
1 tbsp balsamic vinegar

Directions:
1. Cook gnocchi according to directions, drain and place back into pot.
2. In a medium pan, brown butter by melting butter over medium heat and then swirling until it just starts to brown.  Remove butter from heat and stir in the balsamic and the frozen peas.  Continue to cook over low heat until peas are cooked.
3. Pour butter and balsamic mixture over the cooked gnocchi and then stir in the feta cheese.

Strawberry Poppyseed Salad

Strawberry Poppyseed Salad

Ingredients:
1 bag of Spinach Arugula Blend
10 strawberries, sliced
2 tbsp crumbled goat cheese
2 tbsp crumbled candied pecans
poppyseed dressing

Directions: 
1. Toss all ingredients together.  Add more of whatever you like and then toss in dressing to taste.

Enjoy :)

Zucchini Soup

Zucchini Soup
(adapted from Skinnytaste)

Ingredients: 
3 medium zucchini, cut into 1-2 inch chunks
1/2 sweet onion, roughly chopped
4 garlic cloves
salt and pepper
32 oz vegetable broth
3 tbsp nonfat, plain greek yogurt
cornstarch (optional)

Directions:
1. Place broth, zucchini chunks, onion chunks, and minced garlic into a large pot.  Season with salt and pepper.  Bring to a boil and then lower heat to a simmer and cover and cook for 20 minutes.
2. Pour mixture into a blender and blend until smooth.  Pour back into the pot and stir in the greek yogurt.  If the mixture is too watery, add about a tsp of cornstarch and stir until it thickens.  Season with salt and pepper to taste.

Enjoy :)

Chocolate Chip Oreo Cheesecake Cookie Bars

I just ran 13 miles! I can't believe that I am at this point again.  The last time I did this, I was training for a half marathon and 13 was the goal.  Now, I am only at the half-way point!  I finished my 13 feeling really great, but then thought, "Only 13 more to go!"  I am really enjoying my marathon training.  It has allowed me to become really focused on my health.  I am sleeping better, feeling great, and I've been eating well!  I even lost a few pounds!  It has helped shape my summer into something pretty special.

Now, I know I just said that I've been eating well, but with all this running, sometimes you need to splurge a little!  For example, today I am going to the Highwood Craft Beer Festival and I am really excited to try some good beers and hang out with some good friends.

Also, I have this recipe to share today which just sounds ridiculous.  I mean I could have just made cookie bars or I could have just made oreo cookie bars.  But no, I went and made Chocolate Chip Oreo Cheesecake Cookies Bars.  Cause, why not?

Chocolate Chip Oreo Cheesecake Cookie Bars
(adapted from BruCrew)

Ingredients:
Cookie Dough:
1 cup butter, at room temperature
1/2 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 3/4 cups flour
1 1/2 cups oreo chunks
1 cup dark chocolate chips
Cheesecake:
8 oz low-fat cream cheese
1/2 cup sugar
1 egg
1 tsp vanilla

Directions:
1. Preheat oven to 350 and line a 9 by 13 inch pan with foil.  Grease the foil.
2. Cookie Dough: In a medium bowl, whisk the flour, baking soda, salt, and cinnamon.  In a separate, large bowl, beat the sugar, brown sugar, and butter until light and fluffy.  Beat in the eggs, one at a time, and then the vanilla until well combined.  Slowly beat in the flour mixture until just combined.  Stir in the oreo chunks and chocolate chips.
3. Cheesecake: In a large bowl, beat the cream cheese with the sugar until combined. Beat in the egg and vanilla until combined.
4. Take half the cookie dough and press it into the bottom of your pan until you have an even layer.  Pour the cream cheese mixture over the cookie dough layer until it is covered.  Crumble the rest of the cookie dough over the cream cheese mixture.  Bake for 30 minutes or until cream cheese layer is no longer wobbly.  Let cool.

Enjoy :)

Salmon Roll and Birthday Celebrations!

I saw this recipe on Food and Wine and I just had to give it a try! It was so easy to throw together and I would totally eat this Salmon Salad on its own! My cat was a big fan too!  Every time I took out the container of Salmon Salad, he went crazy trying to get some!  I finally caved and threw him a little piece of salmon just because he was so stinkin' cute!

But first! I promised to re-cap my birthday shenanigans at some point, so here it goes.  My birthday was on a Monday.  Of course the festivities had to start on the Friday before.  Friday, I went to Ravinia with my parents and a couple friends to see West Side Story with the CSO playing the music.  We got tons of snacks, brought in dinner from City Park Grill, and my mommy got me a red velvet cake with cream cheese frosting!

Saturday, Bri and I went downtown, had dinner at Balana, saw This Is Our Youth at the Steppenwolf, and stayed at Sofitel for the night.  It was really nice and so much fun!

Sunday, I got to see some of Bri's family when we met for dinner at the one and only: Portillos.  I just love that place!

Finally, the big day arrived: Monday.  Monday was a normal camp day for me, but all my campers sang happy birthday and it was really cute.  Then, my mom and I took the train downtown to meet up with Bri, my dad, and my bestie Caryn! We all went to dinner at Kuma's Too and had AMAZING burgers (well, except Bri who got their make-your-own mac n' cheese).  And then, we ended the night with dessert from Margies.  Everything was delicious and I could not have asked for a nicer weekend to celebrate my birthday!

After all that, I needed something fresh and light like this Salmon Roll! I adapted it a bit, so here it how my version went:

Salmon Roll

Ingredients:

1.5 lb salmon filet

salt and pepper

1/2 cup non-fat, plain greek yogurt (I used Chobani)

2 celery stalks, chopped

2 tbsp chopped chives

2 tbsp chopped parsley

1 tbsp fresh lemon juice

8-10 whole wheat hot dog buns

Directions:

1. Cook salmon: sprinkle salt and pepper over the salmon filets and let bake in the oven.  I did mine for 15 minutes at 450 degrees.  Once the salmon is cooked, allow to cool.  And then flake the salmon into small chunks.

2. To make the salmon salad, in a bowl, combine the greek yogurt with the chopped chives, parsley, and lemon juice.  Stir in the salmon chunks.  

3.  To serve: scoop some salmon salad into a whole wheat hot dog bun.  It will look just like a lobster roll, but so much healthier!!!

Enjoy :) 

Healthy Vegetarian Soup

Oh my! It has been a while! I became super wrapped up with camp and running!

Today is the last day of camp! I could not have asked for a nicer summer.  Everyone I work with has been great and camp has run super smoothly.  All the kids are so much fun! Just yesterday, I played dodgeball so much that now my arm hurts! Today I am brining in Inception Cookies for all the staff members to thank them for one awesome summer!

My marathon training is also off to a great start.  This weekend I am running 13 miles (a half marathon) and I am officially entering week 9 of my 18 week program.  I have been running my long runs on weekends with a group called CARA.  This group has really helped me to have fun and run better because of it.  I am running with the 10:00 minute mile pace group.  Every Saturday, we meet at 6 a.m. and run as a pack.  It's great because we get to chat about our lives/running/whatever and it makes the runs go so much faster.  Plus, since we start early, we beat the heat and get home with our whole Saturday still in front of us.  I can't believe I'm already halfway through the training and I know it is going to get pretty intense here on out.  I will keep you posted!

Today I am sharing a really great healthy, vegetarian recipe.  I have been trying to shed a few pounds this summer and get in shape and this soup helped me to do that! Plus, it is great to make a huge batch of because the leftovers are awesome and I like having something planned out to take in for lunch.

Healthy Vegetarian Soup
(adapted from Favorite Family Recipes)

Ingredients:
2 containers of vegetable stock
3 cups low-sodium V-8 juice
2 cans Italian diced tomatoes
1 onion, copped
3 cloves garlic, minced
12 oz mushrooms, sliced
3 carrots, peeled and diced
1 zucchini, diced
1 yellow squash, diced
2 cups fresh green beans, chopped
1 15 oz can kidney beans, drained and rinsed
3-4 cups shredded cabbage (I used red)
1 tsp Italian seasoning
salt and pepper to taste

Directions:
1. In a large frying pan, sprayed with olive oil spray, sauté the chopped onion with the garlic over medium heat.  After about 5 minutes, add in the carrots and mushrooms.  Continue cooking over medium heat until vegetables soften (about 5 minutes).
2. In a large crock-pot, pour in the vegetable stock and V-8 juice.  Add in the sautéed vegetables and the rest of the ingredients.  Cook on high for 3-4 hours or until the cabbage has softened.

Enjoy :)