Shrimp Sushi Bowl

Sorry for getting a little ranty/ravey on Monday.  I don't know what got into me.  Of course, after I complained about running, I went for a 3 mile run and it totally made me feel better.  I actually did the same thing this morning because I went to see the Revenant last night.  

That movie is insane.  First of all, it's super intense.  Like I was clenching my arms for pretty much the entire movie.  Second, it was gross.  I had to close my eyes pretty frequently so, actually, I don't think I saw most of the movie.  And third, it was long.  I felt like I just ran a marathon or something (well maybe not that long), but I felt drained after.  So, I woke up this morning and I went for a run to make myself feel better and more upbeat. 

It totally worked, I got to school today ready to take on the world! Then, one of my students gave me a super sweet valentine's day mug with some chocolate in it.  Woo!  This is good since I have to fly to Baltimore today for a teaching conference this weekend.  I'm feeling much better and I'm super pumped.

I am also super pumped because we agreed on an offer with the seller of the condo we love! I'll keep you posted, but it looks like we will be able to close on April 1st and then move!! I can't wait!

And, to celebrate, here is a crazy delicious dinner idea.  I saw one of those Tasty videos that circulate on facebook and it was for this cute little sushi thing.  So, of course, I started to crave sushi, but sushi is not easy to make on your own.  I decided to make a sort of "deconstructed" sushi.  And, here it is!  This is a perfect, easy dinner.  Plus if you use gluten free soy sauce, it is totally gluten free!  

Shrimp Sushi Bowl

Ingredients:

1/4 cup cooked brown rice

4-5 cooked, cold shrimp

2 tbsp greek yogurt

1-2 tsp siracha

2 tbsp avocado, mashed up

1-2 tsp low-sodium soy sauce

Directions:

1. Cook brown rice according to directions, scoop 1/4 cup of the brown rice into a bowl.

2.  Place the shrimp and avocado on top of the rice. 

3. In a small bowl, mix the greek yogurt with the siracha and then place on top of the rice. 

4. Drizzle soy sauce over everything.

Enjoy :)

Avocado Egg Salad

How are your new year's resolutions going?

I am not a huge fan of resolutions.  I like to think of them more like lifestyle choices.  I decided that since my wedding is in less than 200 days, I am going to work on being healthy, eating well, and getting in great shape.  So far, I have lost some weight and I've been doing more strength training.  I feel great!  I am also watching my students take their last final right now and so I am getting focused on starting fresh with them next semester!  I can't believe I am already entering second semester...before you know it, it will be the end of the school year and time for summer!

Today I am sharing a recipe that has helped me stay focused on my goal of eating well.  I saw a recipe for egg salad that used avocado instead of the typical mayo/egg combo.  I love avocado and I figured this would be amazing!

I also saw an idea for a smoked salmon sandwich that had avocado on it.  So, I got to thinking:  What if I used my avocado egg salad to build a yummy salmon sandwich.  This way, I would get some great nutrients, lots of good protein, and it would be delish.

Avocado Egg Salad

Ingredients:
3 hard boiled eggs, chopped
1 whole avocado
1 tbsp non-fat, plain greek yogurt
1 tbsp dijon mustard
1/2 tbsp chopped chives
fresh ground pepper
dash of lime juice

Directions:1. Place chopped eggs in a container.  Then, add in the avocado and mash with a fork until well combined.  Then, mix in the rest of the ingredients.

My smoked salmon sandwich! Avocado Egg Salad,
Smoked Salmon, and Cucumbers :)

Enjoy :)

For more avocado ideas, check out this page: 13 Health Benefits of Avocado

Happy Birthday Brian: Caprese Avocado Breakfast Sandwiches

Today is Bri's 25th birthday!!!  I want to wish him a very special birthday.  I can't believe that this is the age we will be when we get married in less than 8 months! Bri is so special to me and I love him so much.  I want today to be a great day for him.

I woke up WAY before him this morning and went to my zumba class.  Then, I picked up some stuff that I needed at Mariano's and headed home to make him a little brunch.

I made Caprese Breakfast Sandwiches and he said that it "really hit the spot."  Then, we sat down to watch the Bears game.

I am not a huge fan of watching football, so I started baking some Cookie Dough Frosted Brownies.  This dessert was Bri's request for his birthday treat and I'm pretty excited that it was what he wanted.  These brownies are SO good!

Tonight we are going to Jerry's Sandwiches for dinner with both of our families and it is going to be awesome.  I am always totally overwhelmed by their menu and I never know what to order.  I usually go with a last minute, gut reaction decision.  This means that I have tried a lot of different stuff at Jerry's and all of it has been great!  I can't wait!

Today is already super awesome and it is only going to get better...Happy Birthday Bri!

Caprese Breakfast Sandwiches

For one sandwich:
2 pieces of whole wheat bread (or one for an open face sandwich)
4-5 grape tomatoes, halved
1 avocado
1 tbsp lime juice
pinch of salt
pinch of pepper
pinch of garlic powder
1 tsp balsamic syrup
2-3 slices of fresh mozzarella
2 eggs

Directions:
1. In a bowl, mash the avocado with the lime juice, salt, pepper, and garlic powder.  Set aside.
2. Toast the bread using a toaster or toaster oven.  Place on a plate.  On one slice, spread some avocado mixture and place the halved tomatoes on top.  On the other slice place the slices of mozzarella.
3. In a lightly greased pan over medium heat, crack the eggs and let cook until egg white parts turn white.  Flip and let cook for another 30 seconds-1 minute.  Place eggs on top of mozzarella side.
4. Drizzle some balsamic syrup over both sides and then put together for your sandwich!

Enjoy :)

Smokey Chicken Avocado Roll-Ups

I have one excellent lunch today.  I hosted book club this past weekend and I decided to make these cute chicken roll-ups for the ladies.  I also made a dip and a Caramel Apple Cake, but you will just have to wait on those recipes.

The Chicken Roll-Ups were super tasty, a huge hit, and I secretly made way too many with the plan of keeping some hidden away in the fridge for myself.  Now, I have an awesome school lunch!

Last night we had cheer practice and I just have to talk about it here.  It was an amazing practice.  The team members who were at practice did a phenomenal job learning three new cheers.  Plus, we reviewed a fairly complicated dance that I taught them and they looked great!  This team is getting better every day and it is so incredibly exciting to see and be a part of.  I am super proud of them.  With basketball season just getting started, I can't wait to see what these girl's can do and where they end up.  We're also working on planning bonding activities, team fundraisers, and a cheer clinic.  I just love how into it the team is and it is so much fun.  I was nervous about becoming a coach because it is so time consuming, but I know I made a good choice because it is so fun and I just love all the girls!

Smokey Chicken Avocado Roll-Ups

Ingredients:
4 Flat-Out wraps
1/2 lb smoked chicken breast, sliced thin
1 avocado
1 tsp lime juice
1 tsp siracha
salt and pepper, to taste
1 container roasted red pepper pesto
8-12 slices light, sharp cheddar

Directions:
1. Place avocado pieces, lime juice, siracha, salt and pepper in a food processor and pulse until you have a smooth paste.
2. Start with one Flat-Out wrap and spread some avocado spread over the first 2/3 of the wrap.  Use 2-3 pieces of cheese and lay them over the avocado.  You may have to break up slices to get a nice layer.
3. Lay slices of chicken over the cheese.
4. Drizzle the roasted red pepper pesto over the chicken.  Then, start with the end of the wrap that is not empty and roll tightly towards the other end until the wrap is completely rolled.  Cut into about 6 slices. Repeat this process with the other wraps.

Enjoy :)

Veggie Sandwiches on Homemade Pretzel Rolls

Remember that time I made Homemade Pretzel Rolls?  Well, then I made some seriously awesome sandwiches with said rolls.  This is their story:

Bri and I love food.  Bri is a vegetarian.  I am trying to eat a little healthier and I've been trying out all sorts of fun veggie-filled recipes.  Then, I came across this recipe and I was like "OMG I HAVE TO MAKE SOMETHING LIKE THAT!"

So that's how these Veggie Sandwiches came to be.  I had one for lunch at school and made everyone a little jealous.  Now I am just drooling thinking about them.  

School has been pretty great lately.  My students did a fantastic job on their last quiz and I am excited by how well they are doing overall!  We are in the middle of a unit on solving systems of equations, inequalities, and matrices.  It's pretty fun.  My cheer-girls are also awesome.  They had their first pep rally on Friday and it was a total success.  They did this amazing cheer, dance, and stunt and it was so cool to see them looking so happy and doing such a great job.  I am coming up with a new dance for them and I am also working on incorporating some fun math activities for my students.  I'll keep you all posted! 

Veggie Sandwiches on Homemade Pretzel Rolls

Ingredients:

2 portabella mushrooms, sliced

2 red pepper, sliced

1 orange pepper, sliced

1 yellow pepper, sliced

1 red onion, sliced

4 tbsp extra virgin olive oil

2 tbsp brown sugar

2 tbsp balsamic vinegar

salt and pepper to taste

1/2 tsp paprika

1 garlic clove, minced

1 avocado, sliced

Goat Cheese Spread:

8 oz goat cheese

1 bulb of garlic

2 tbsp olive oil

1/4 cup fresh basil, chopped

1/4 cup fresh cilantro, chopped

salt and pepper

Red Pepper Sauce:

1/2 cup roasted red peppers

2 tbsp red wine vinegar

1/2 tbsp honey

2 garlic cloves, minced

1/4 cup olive oil

salt and pepper

Directions:
1. You need to roast the whole bulb of garlic for the goat cheese spread.  Cut off the base of the bulb so that the cloves are visible.  Place this on a piece of tinfoil and drizzle with olive oil.  Wrap in the tinfoil and place in the oven for 35 minutes at 400 degrees.  Once done, you should be able to squeeze the roasted garlic cloves right out of the bulb.
2. Make the roasted red pepper sauce: In a food processor, place all the ingredients except for the olive oil and salt/pepper.  Process until you have a smooth sauce then continue to process as you add in the olive oil.  Stir in the salt and pepper to your taste.  Set aside.
3. Wrap the sliced portabellas in tinfoil with the 1 minced garlic clove for the sandwiches and 2 tbsp of olive oil.  Place foil packet in a small pan over the stove and heat over warm until the mushrooms are cooked, about 5-10 minutes.  
4. Wrap the sliced peppers and onion in a packet of tinfoil: Place all the veggies on the tinfoil and then sprinkle with 2 tbsp of olive oil, the brown sugar, balsamic vinegar, some salt and pepper and paprika.  Wrap the veggies up and place in a pan over the stove.  Heat on warm until veggies become translucent, about 10-15 minutes.  

5.  Once veggies are done, remove from heat.
6. Make the goat cheese spread, once your garlic bulb is roasted, squeeze the cloves out into a food processor with the goat cheese, basil, cilantro, salt, and pepper.  Process with adding in the 2 tbsp of olive oil until you have a nice spread.  Use a spatula to get the goat cheese into a bowl.  (I ended up with a lot of extra of this stuff so place it in a container so you can put it in the fridge when you are done.)
7.  Assemble the sandwiches!  Spread some goat cheese on one piece of bun and some red pepper sauce on the other piece.  Place some peppers and mushrooms over the goat cheese and then top with a slice of avocado.

Enjoy :)

Crock Pot Chicken Burrito Bowls

School has been going really well.  Cheer practice has started, we are already starting Unit 3 for math, and it has been so much fun getting to know my students.  I even got the chance to chaperone a field trip to a college fair with the juniors.  They were super into it and it was really great to see.  I love that I get to help them out and be part of the whole picking out colleges experience.  

I have also been busy with wedding planning, as the days count down, we are starting to get more and more into the smaller details.  This means lots of decision making, which is not always my strong suit.  However, it also means lots of fun and excitement which is what I am focusing on. 

And on top of all that, the marathon is right around the corner! I have 4 training runs left and 11 days until the big race!  I am super pumped, but also starting to get nervous! 

Now, for this recipe.  It was one of the easiest meals I had ever made and it made for some really great school lunches.  All you have to do is dump all the stuff into your crock pot, wait, and then enjoy! Can it get any easier?  Plus, it was really tasty.  I would put some of the chicken mixture into my school pyrex container, sprinkle a little cheese on top, and then add some avocado slices if I was feeling really fancy.  Yum! 

Crock Pot Chicken Burrito Bowls

(adapted from The Kitchn)

Ingredients:

1 1/2 pounds chicken breast

1 14.5 oz can diced tomatoes

1 cup chicken stock (I used vegetable stock because it was what I already had in the fridge)

2 tsp chili powder

2 tsp salt

2 tsp cumin

1 cup brown rice

1 15 oz can low-sodium black beans, drained and rinsed

1 cup frozen corn

Optional: Salsa, Guacamole, Avocado, Sour Cream, Shredded Cheese, Greek Yogurt, Green Onion...etc.

Directions:

1. Wash chicken and pat dry.  Place in the crock pot.  Put tomatoes, 1/2 cup stock, chili powder, salt, and cumin in as well.  Cook on low for 4 hours.

2. After about 4 hours, add in the black beans, brown rice, and corn.  Cook on low for another 3-4 hours.

3. Serve with a little melted cheese, guacamole, salsa, and sour cream or greek yogurt! It's really up to you!

Enjoy :)

Caprese Avocado Toast

I have been super into avocado toast lately.  I know that it is "trendy" and it should be.  It makes for a great, quick meal and it is full of healthy goodness :)

I start with mashing up an avocado in a container and then sprinkling in some salt, pepper, and lime or lemon juice.  This is all "to taste."  Then, I just think about what I'm craving and throw that on top of the toast!

I use whole wheat toast, spread some of my avocado on top, and for this guy, I chopped up 3-4 grape tomatoes, sliced about 1 oz of fresh mozzarella cheese, and drizzled some balsamic syrup over the top.  YUM!

I found my balsamic syrup at Mariano's, but you can totally make your own! I think it should be a staple in every pantry.  It is so good! Use it for sandwiches, salads, pasta dishes and so on.  

I hope you are all drooling over this yummy avocado toast idea.  Go make some!  Me, I have to go get ready for another great day of high school!  On today's docket: Calculus quiz, absolute value problems in pre-calculus and some quiz writing for me! 

Enjoy :)

Spicy Sweet Potato Veggie Burgers

Can you believe it is SEPTEMBER?!?!?

I can't.  It feels like I was just finishing up the last year of school.  I can't believe I am already into my third year of teaching!  School is going really well so far and I am having a great time getting to know my students.  I have high hopes for this year and I can't wait to see how it goes.

Since it is September, I figured we could celebrate with a fall-like veggie burger recipe.  Now, I don't want summer to end, but I feel like good food can help ease the transition.  Fortunately, the weather is still certainly summer-like.  I hope it stays that way for a while!  While, fall is nice, winter is the worst.

I LOVE The Kitchn.  It is a great site with tons of amazing recipes.  Also, I love that the recipes are super use friendly and they all come with tons of tips, variations, and explanations.  I found this Sweet Potato Veggie Burger on their site and then I just changed small tidbits based on what I love and what we had in our fridge!  Please head over to the site for the recipe!

I made the sweet potato patties according to the directions, but here are the few things I added/changed.
1. I did not chop the sunflower seeds.  I wanted a bit of a crunch in there, so I left them whole.
2. I also used my food processor with a grater attachment to grate the sweet potato.  This made things go super quickly!  Then, I simply added the beans to the food processor and pulsed to combine.
3. Finally, for my toppings, I used some sliced tomato, sliced avocado, spicy cheddar cheese (sliced), and BBQ sauce.

Holy moly it was delicious!

Enjoy :)

Vegetarian Black Bean and Avocado Burritos

Today I am sharing some really big news! I got a new job!  I am still teaching high school math, but now I am at a school much closer to my home!  I used to commute for about 1 hour and 15 minutes each way to and from school.  Now, my commute is about 25 minutes.  It's amazing!  Plus, I am working at this amazing new school in Chicago and I am learning so much.  I have been there for a few weeks getting ready and now the first day for my students is right around the corner!  I can't wait! 

I have been really busy with all the changes so I have been a little bit behind on cooking and sharing what I'm cooking.  However, I am starting to adjust to this new life and a 25 minute commute means I get home much earlier than usual and therefore have more time to actually make dinner!  Here is one of my new dinners that I am really into.  It was really easy, vegetarian (so Bri's a big fan), and quick.  It is a great weeknight meal and you end up with leftovers for lunches! 

Vegetarian Black Bean and Avocado Burritos

(Adapted from The Kitchn)

Oven ready burritos!

Ingredients:

12 whole wheat tortillas

2 chiles in adobo sauce, minced

1 cup non-fat, plain greek yogurt

2 15 oz cans of low-sodium black beans, drained and rinsed

2 avocados, peeled and diced

2 cups of your favorite salsa

1 cup shredded light Mexican cheese

Directions:

1. Preheat oven to 350 and lightly grease a 13 by 9 inch pan.

2. In a food processor, combine the chiles, a few tsp of adobo sauce, and greek yogurt.  Add in 1 can of the black beans and pulse to combine.  You should get a nice paste mixture.  

3. In a bowl, combine the black bean paste, the other can of black beans, and the chopped avocado.  

4. Spoon a few tbsp of the mixture into the center of a tortilla.  Roll to create your burrito and place seam down in the pan.  Repeat with the rest.  

5. Pour the salsa over the tops of the burritos and then top with the shredded cheese.  Wrap tinfoil over the top and place in the oven for 20 minutes.

Enjoy :)

Southwestern Pizza

Yesterday was Bri and my six year anniversary of when we started dating.  We decided to do something relaxed and so I decided to cook dinner for us and then we went and walked the 606 trail.  This is the new elevated trail in Chicago.  It was super nice and we walked about 3 miles.  Afterwards, we went and got gelato for dessert!  Yum!  It was a really nice night and a nice way to spend some time together on a weeknight.

This pizza is also a great weeknight meal in general.  Bri was a big fan because it is totally vegetarian.  It can also be made totally gluten free if you need it to be.  I like it because it is incredibly flavorful and it is a healthy meal.  I was inspired by the Southwestern Pizza on The Kitchn and then I adapted it and put my own twist on it.  It was a great dinner and now we have leftovers for lunch!

Southwestern Pizza

Ingredients:
1 lb of pizza dough
1 16 oz can black beans, drained and rinsed
1 chili in adobo sauce, mince the chili
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp salt
2 tbsp olive oil, divided
1/2 sweet onion, sliced
1/2 cup frozen corn
1 small tomato, chopped
1/2-1 cup mexican shredded, light cheese
1/2 avocado, chopped or sliced
1 lime

Directions:
1. Preheat oven to 450.
2. Lightly grease a baking pan and roll out the dough.  Place dough on the pan.
3. In a separate saute pan, place the sliced onion and 1 tbsp of olive oil.  Cook over medium until your onions start to caramelize.  Remove from heat and set aside.
4. Place black beans in a microwave safe bowl and heat in microwave for 1 minute.
5. Stir the minced chili, chili powder, cumin, salt, and 1 tbsp olive oil into the warm black beans.  Add a few tsp of the adobo sauce, to taste.  Mash this whole mixture with a fork so that you create a black bean paste and all the ingredients and well combined.
6. Spread the black bean paste over the dough.  Sprinkle the caramelized onions, corn, and tomatoes over the top.  Place in oven and cook for 10 minutes.  After 10 minutes, sprinkle the cheese over the top and cook for another 5 minutes.  Top with chopped avocado and a sprinkle of lime juice.

Enjoy :)

Baked Spinach Pesto Avocado with an Egg

So, I took a little vacation for the 4th because I was so busy! But, I'm back! And I have a great recipe for a baked avocado with an egg.  

Two of my best friends from the school of education at Wisconsin were in town for the 4th and we had a blast.  We visited the Bean in Millennium Park, went to the top of the John Hancock building, walked around Water Tower Place, brought in burgers to the Half Acre Tap Room, relaxed on North Avenue Beach, BBQ'd for the 4th and saw fireworks from North Avenue, and generally, had so much fun! 

After this crazy weekend, I am ready to settle down and relax.  I decided that since my first trip to a bridal salon for dress shopping is about 2 months away, I really want to kick my eating healthy trend into high gear.  This recipe today is totally going to help me with my plan.  It is crazy delicious, super quick to put together, and healthy!  I love avocados and they are full of good nutrients.  Then, the pesto is homemade where I controlled the amount of oil and used a ton of spinach!  Finally, the egg provides some good protein.  It's a great, well-rounded, meal idea.

Baked Spinach Pesto Avocado with an Egg

Ingredients:

1/2 avocado

1 egg

2 tbsp pesto (I used my Homemade Spinach Pesto)

Salt and Pepper, to taste

optional: dash of hot sauce

Directions:

1. Preheat oven to 425.

2. Cut an avocado in half and scoop out enough of the center so that there is room to hold the egg.  

3. Place the avocado in an oven-safe dish and crack the egg into the center.  Sprinkle some salt and pepper over the top and then bake in the oven for 15-20 minutes.   The time depends on how well done you like your eggs.

4. Spread some pesto over the top of the avocado and egg.  Sprinkle a dash of hot sauce over the creation if you are using it.

Enjoy :)

Southwest Salad

Camp training is off to a great start.  We got to move into the schools yesterday and start decorating.  I'm really excited to see what this summer has in store!  

In general, this week has been really great.  Bri and I were in the Wicker Park area a few days ago and we decided to check out Mindy's Hot Chocolate for a special dessert.  Now, I know I'm trying to avoid desserts, but we had a special occasion to celebrate so I figured it didn't really count...that works right?  This place is super cute.  The atmosphere is great and although we didn't eat dinner there, the food that came out of that kitchen looked fantastic.  And then the desserts, wow.  I mean, we split a Chocolate Chip Cookie Tart and a Chai Hot Chocolate and both were just fantastic.  They even have these amazing homemade marshmallows!  If you are ever in the area, you gotta stop by.  

Chai Hot Chocolate 

I'm pretty excited to eat this for lunch today.  I have this goal of eating healthier this summer by watching my portions and avoiding desserts.  This salad was the springboard for the whole plan.  This salad is super delicious, full of nutrients, and it fills me up.  I found some Chili Spiced Chicken Breast at the grocery store which really inspired me to make a southwest style salad.  So here you go! 

Southwest Salad with Skinny Buttermilk Avocado Dressing

Southwest Salad

Ingredients:

2 cups baby spinach

1/2 cup black beans, drained and rinsed

1/2 cup whole kernel corn

1/2 red pepper, chopped

1 Chili Chicken Breast, chopped

2 tbsp Skinny Buttermilk Avocado Dressing

Directions:

Toss all ingredients together and then toss with the dressing.  You can use any kind of chicken that you want and any kind of dressing, but this combination is really great! 

Veggie and Black Bean Enchiladas

I just love enchiladas.  They are a great way to get a ton of veggies into your dinner and they are so tasty! I am trying to be a little healthier now that it is summer and I am beginning to really focus on my wedding.  I want to get in shape and lose a few pounds, but I don't want to go crazy since I still have more than a year!  So, my plan is to incorporate veggies into all my meals, portion control, and stay away from all those delicious desserts (which is going to be the biggest challenge!).  This meal was a great way to kick of my healthy-eating plan and I am definitely going to be making these again soon! 

Veggie and Black Bean Enchiladas

Ingredients:

8 whole wheat tortillas or gluten-free

1 can red enchilada sauce

1 can black beans, drained and rinsed

extra virgin olive oil

1 eggplant, peeled and diced

1 zucchini, quartered

1 squash, quartered

1 tsp cumin

1/2 tsp salt

1/2 tsp pepper

pinch of cayenne

1/2 red onion, chopped

your favorite salsa

your favorite shredded cheese, I used a blend

3 green onions, chopped (optional)

1 avocado, sliced (optional)

Directions:

1. In a large pan, pour 1 tbsp of olive oil and heat over medium.  Add in the eggplant, zucchini, and squash.  Season with cumin, salt, pepper, and cayenne.  Toss to combine and cook until veggies start to soften.  Add in olive oil as needed.  Set aside.

2. Preheat oven to 350 degrees and pour a little enchilada sauce in the bottom of a 9 by 13 inch pan.  

3. In each tortilla, place a couple spoonfuls of the veggie mixture, a spoonful of salsa, some black beans, shredded cheese, and chopped red onion.  Roll the tortilla and place seam down in the prepared pan.  

4. Once all the tortillas are done, pour the rest of the enchilada sauce over the tops and sprinkle with some more cheese.  Cover in tinfoil and place in oven for 20-25 minutes or until cheese is melted.

5. Top with some green onion and avocado slices.

Enjoy :)

Skinny Buttermilk Avocado Dressing

So I took a little vacation...but I'm back! School is out and for the past few days I have just been enjoying myself!  I am also getting ready for camp to start next week! So, I have exactly one week of summer vacation :) Today, I wanted to tell you about my latest developments in the wedding planning extravaganza that is my life, but I have to wait a week....be patient.  

I also started marathon training this week! So far, I have gone for two 3 mile runs and this weekend is the first long run, 6 miles.  I am pretty pumped!

Today I decided to make my own salad dressing because I want to start getting ready to have healthy lunches lined up for camp.  I made this Skinny Buttermilk Avocado Dressing after adapting a similar recipe over at Skinny Taste.  It is really creamy, super tasty, just a little spicy, and tastes a little sweet from the buttermilk.  I am excited to tell you all about the salads I come up with! I also think that this dressing would be great over a burrito bowl or some sort of spicy chicken.  It is really great and versatile!

Skinny Buttermilk Avocado Dressing

Skinny Buttermilk Avocado Dressing

Ingredients:

3/4 cup light buttermilk

1 medium avocado, peeled and sliced

1 shallot, chopped

1 jalapeno, without the seeds and chopped

1 tbsp lime juice

pinch of cumin

salt and pepper to taste

Directions:

Place everything into a food processor and pulse until you have a creamy mixture.  

Enjoy :)

Happy Mother's Day!

Happy Mother's Day! 

Every day is mother's day.  I mean, what would we do without mom's?  Literally, no one would exist!  My mom is pretty amazing and I just wanted to say, I love you!  Bri and I are planning on having brunch with my mommy today and then dinner with his mommy later.  It is going to be a really nice day!  

Here is a round-up of some of my mommy's favorite recipes that I have made in the past:

Oreo Coffee Ice Cream Cake

Skinny Mocha Cupcakes

Fish Tacos with Mango Salsa

Crock Pot Honey Sesame Chicken

Chocolate Chip Banana Cupcakes with Creamy Peanut Butter Frosting

Whole Wheat Zucchini Bread

I hope that all the mother's out there have a really great day!

Enjoy :)

Cinco de Mayo Breakfast Sandwiches

It's Cinco de Mayo on a Taco Tuesday?  That is just too much.

I decided that in honor of Cinco de Mayo, I would share this recipe for Mexican Breakfast Sandwiches.  I made some homemade guacamole, toasted some whole wheat English Muffins, found my favorite salsa at the store and I was ready to go!  Oh, and I almost forgot: THE CHEESE!  Holy moly this cheese was perfect.  I was searching the crazy, overwhelming cheese section at my local grocery store when the nice employee pointed me in the perfect direction.  Pico de Queso Cheddar.  It has the perfect amount of spice and it melted really nicely on these sandwiches.  This is such a yummy recipe and you end up with tons of extra salsa and guacamole for leftovers or to go with the tacos you will naturally want to make later.  I made four sandwiches for me and Bri, but you can make as many as you want with this recipe.

Cinco de Mayo Mexican Breakfast Sandwiches

Cinco de Mayo Breakfast Sandwiches

Ingredients:
4 Whole Wheat English Muffins
4 eggs
Your favorite salsa
4 slices of Pico de Queso Cheddar
Guacamole:
1 can black beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
1 avocado
3 tbsp cilantro
3 tsp lime juice
1 tsp salt
1/2 tsp pepper

Directions:
1. Make the guacamole: food process the avocado with the cilantro, lime juice, half the black beans, and half the corn.  Add in the salt and pepper.  Once creamy, pour into a bowl and stir in the rest of the black beans and corn.
2. Toast the English Muffins and melt the cheese on one slice of for each sandwich.  Spoon a few tablespoons of the guacamole on the other slice of the English Muffin.
3.  I made my eggs over easy in a frying pan and then placed them on top of the cheese.  You can scramble, fry, or whatever.
4. Spoon some salsa over the eggs and then place the guacamole slice on top.

Enjoy :)

Green Smoothie

I figured I should kick off 2015 with a healthy recipe after all this celebrating over our engagement, the holidays, Cancun, and New Years. This smoothie is great because it has so many healthy ingredients and it can also be a meal supplement when you are looking for a healthy detox sort of smoothie.  I was inspired by the recipe over at Sally's Baking Addiction and made a few changes based on my preferences.  So, grab your blender, get some fresh ingredients, and get ready for a delicious way to be a little more healthy!

Green Smoothie

Ingredients:
1/2 cup pineapple coconut water
1 cup fresh pineapple, chopped
1 cup fresh mango, chopped
2 cups baby spinach, packed
1/2 avocado, cubed

Directions:
1. Throw everything into a blender and blend until smooth.

Enjoy :)

Healthy Avocado Dip

Cancun has been amazing so far!  Yesterday, I did a short work out in the fitness room at our resort and then Bri and I had an amazing breakfast.  The breakfast here is a buffet style with options from omelets, waffles, and french toast, to traditional Mexican cuisine.  We tried a little bit of everything and our waiter even brought us mimosas.  I can't wait to try some other foods today and maybe even a smoothie from the guy who blends fresh smoothies right by your table!  This all inclusive thing is pretty great!

After breakfast, we decided to go change into our swim suits and go for a walk along the beach.  Everything is just beautiful here.  After our walk, we lounged by the pool and enjoyed margaritas and mojitos until we decided it was time to wash up for our dinner.

Dinner was at a South American style restaurant on the resort.  Our waiters were absolutely amazing, the food was great and since most of the food was not vegetarian, the waiters made Bri two special entrees (vegetable empanadas and a stuffed pepper) to make sure that he was able to eat.  Plus, since it was Bri's birthday, they brought out a cute dessert for him!  It was so nice.

After dinner, we went to the bar to order some drinks and check out the "club" scene at our resort.  Of course we didn't stay very late because it was past our bedtimes and we were somehow exhausted after a day of doing nothing.  I can't wait for tomorrow!

In the spirit of Cancun, I figured I should share this awesome recipe for an Avocado Dip.  I use this dip for chips, as well as to top things like fajitas or tacos.  Its super delish and healthy too!

Healthy Avocado Dip
(adapted from Two Peas and Their Pod)

Ingredients:
1/2 cup non-fat Greek yogurt (I used Chobani)
2 avocados
2 cloves garlic, minced
3 tbsp chopped fresh cilantro
2 tbsp lime juice
1/4 tsp cumin
pinch of chili powder
salt and pepper to taste

Directions:
Place everything in your food processor or blender and blend to combine until you have a smooth dip.  Add salt and pepper as needed.

Enjoy :)

One Pot Vegetarian Sweet Potato Breakfast Skillet

I had to post this because so many people were asking about the recipe! This "breakfast for dinner" dish was outstanding and one of the more attractive meals I have put together.

This week was the first week after the marathon where I sorta felt like I was all better again.  I started running again, I felt more positive about teaching, and I got back to cooking!  I was in a bit of a post-marathon funk for a while and it felt really good to be back to myself!

Bri and I didn't have any plans this weekend and it has been so nice just relaxing!  Last weekend, I went to a math conference and didn't really feel like I had any weekend time!  However, it was a really cool conference and I already started using a bunch of the ideas I learned from it in my own classroom.  For example, I taught this fun lesson about a Giant Gummy Bear!  The video is really cute and my students did a great job with the lesson.  Besides teaching and running, I made some amazing meals that I am really excited to share here!

One Pot Vegetarian Sweet Potato Breakfast Skillet
(adapted from Cookie Monster Cooking)

Ingredients:
1 tbsp extra virgin olive oil
3 medium sweet potatoes, cut into 1 inch cubes (I left the skins on)
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 cup low sodium vegetable broth
1/4 cup pepper jack cheese
4 eggs
2 green onions (optional)
1 avocado (optional)
siracha sauce (optional)

Directions:
1. Heat olive oil in a skillet over medium heat.  Add in sweet potatoes, paprika, cumin, salt, and cayenne and toss to combine.  Cover and let cook for about 5 minutes, stirring occasionally.  Pour in the veggie broth, stir, and then cover again for about 10 minutes or until potatoes can be easily pierced with a fork.  You may need to add more broth so that the potatoes don't stick.  Stir every 2-3 minutes to check.
2. Once potatoes are done, sprinkle the cheese over the tops.  Then, create 4 spaces and crack the eggs into them.  Cover and let the eggs cook for 5-6 minutes or until your eggs are done the way you like.
3.  To serve, cut up the green onion and sprinkle over the top.  Serve with avocado slices and a little siracha.

Enjoy :)

Marathon Training and a Detox Mango Avocado Smoothie

Here is what you think about when you sign up for a marathon:
1. I'm young, I'll probably be fine.
2. This looks really cool.
3. It's a bucket list thing.

Here is what you think about during training:
1. Geez this is a lot of running.
2. I'm so hungry all the time.
3. My knee hurts.
4. Am I sure I can do this?

And here is where I am at now:
1. I'm totally ready.
2. I'm totally excited.

Last weekend, I ran the Magellan Ready to Run 20 miler.  I was so nervous leading up to the event, but when I finished I was truly amazed.  I ran the whole time at my 10 minute mile pace.  Therefore, I ran 20 miles in 3 hours and 20 minutes.  It was amazing.  I have never felt such relief and excitement at accomplishing anything like this before. I have been training with CARA (Chicago Area Running Association) and it has totally paid off.  If someone told me 5 years ago that I would be running a marathon, I would have thought they were completely insane.  And yet, here I am.  Last year, I went and watched some of the Chicago Marathon and decided that I should do it.  Now, I am two 2 weeks away!!!  I feel totally ready and completely amazed at what I can do.

post-run!

Today, was the first "taper" run.  After 20, you taper (run less and less) until the race.  Today, I ran 12 miles and it was the first time in 6 weeks that I ran less than a half marathon during the weekend.  How insane is that???

Throughout training, I have tried to focus on my health as well as my running and teaching.  However, all this running really does just make me want to eat everything in sight!  To try and avoid eating a ton of junk, I have discovered various healthy recipes.  Today, I am sharing one.  This is one of a few smoothie recipes that I have tried over the course of my marathon training and it really is delicious as well as nutritious.  I highly recommend it as a great way to get your veggies and feel amazing.  If you are running a ton, you will need more than this, so maybe have some peanut butter with toast in addition to the yummy smoothie.

Detox Mango Avocado Smoothie

Ingredients:
1/2 cup chopped fresh mango
1/2 cup sliced avocado
1 cup orange juice (I used Tropicana 50)
2 tbsp lime juice

Directions:
1. Put everything in blender and blend until smooth.  This makes 2 large smoothies.

Enjoy :)