Pizza Bagels

Happy Friday!

I am so excited about this weekend.  It is Memorial Day weekend so that means no school on Monday AND I am going to Madison with my family.  I can't wait to see all my Madison friends and my bestie, Tamara, and I are running the Madison Half Marathon on Sunday.  This will be Tamara's first half and I could not be more excited to be sharing the experience with her.  This race was my first half three years ago!  It is a great race and I am super duper pumped about it.  The weather doesn't look so great, but that won't even matter because we are going to have so much fun together!

More exciting news: Brian is DONE with law school!  He has accomplished so much and I am so excited and proud.  I know he has worked so hard.  Now he has to study for the BAR exam, but at least he doesn't have any more finals!  We went to Hamburger Mary's in Andersonville last night to celebrate.  This was the place we went after his first day of law school orientation so it seemed appropriate to end here as well.  The food is great (Bri loves their veggie burger) and they brew their own beer.  It is an adorable restaurant and we always love it there.  Plus, Andersonville is a great place to just wander around to check out shops or other restaurants.

Now, I am just counting down the minutes until the end of the school day.  I can't wait to get on the road and head up to Wisconsin!  To celebrate even more, I am sharing this recipe for pizza bagels.  At my wedding shower, the hostesses gave me a cookbook with recipes from all of the people who were invited.  Bri's mom shared a recipe for pizza bagels and so I decided to make them for him! I had to adapt the recipe based on what I had in the kitchen, but they came up super yummy!  I kept thinking that this is the perfect recipe to make for my future children :)

Pizza Bagels

Ingredients:15-20 mini bagels, sliced
6 oz of tomato paste
1 small onion, chopped
1 red pepper, chopped
3-4 egg whites, cooked and chopped
pepper and garlic powder, to taste
16 oz mozzarella cheese, shredded

Directions:
1. Turn oven broiler on high and make sure the rack is in the middle of the oven.
2. In a bowl, combine the tomato paste with the chopped onion, red pepper, and egg whites.  Season with pepper and garlic powder and stir to combine.  Pour half of the shredded cheese in and stir to combine.
3. Place bagel halves on a greased baking sheet.  Spread a little tomato mixture over each half and then sprinkle the rest of the cheese on top.  Place in the oven and broil until cheese is melted and bubbly (about 4-5 minutes).

Enjoy :)

Roasted Vegetable Lasagna

Is it summer yet?  I feel like I am just trudging my way towards summer. I swear each school day is a little longer than the previous one.  Any other teachers out there feel me?  I know you do because this facebook link keeps getting shared:


Now, don't get me wrong, I love my job and I love my students and I love my fellow teachers.  I just am also super freaking excited for this summer.  I have a pretty big summer ahead of me and with my first wedding shower (there are 3) this weekend, I just can't focus on anything else.

The weather is also (finally) getting nicer and that makes it extra hard to focus.  The longer days and warmer weather are making me so much happier.  I have also been cooking more because when it is lighter out I just feel less tired.  This lasagna happened because of one of those nights.

You are going to love this.  You roast a TON of vegetables and then you layer them with some pasta and a TON of cheese.  Then you bake it and someone it magically becomes a crazy good lasagna.  Even the vegetable haters out there are going to love this!  I was inspired by How Sweet It Is and then I just used my own vegetables and cheese and had way too much fun with it.

Roasted Vegetable Lasagna

Ingredients:

8 oz sliced portobello mushrooms
10 oz broccoli florets
1 sweet onion, chopped
1 red pepper, chopped
1 zucchini, quartered
1 pint red grape or cherry tomatoes
1 pint yellow grape or cherry tomatoes
olive oil
salt and pepper
2 cups light ricotta cheese
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
pinch of pepper
1 burrata ball
1 8 oz container of pearl mozzarella balls
1 8 oz container shaved parmesan cheese
8 oz smoked provolone cheese, shredded
1 24 oz jar of marinara sauce (your favorite)
1 box no-boil lasagna noodles

Directions:
1. Line 3 pans with parchment paper and preheat oven to 425.
2. Place mushrooms, broccoli, onion, pepper, and zucchini into a bowl and toss with 2 tbsp of olive oil, and salt and pepper (to taste).  Spread out the veggies onto two pans.
3. Place all the tomatoes in a bowl and toss with 2 tbsp of olive oil and some salt and pepper.  Spread these guys out on the third pan.
4. Place the pans in the oven and roast for 25-30 minutes.  Take out from oven.
5. While the veggies are roasting, in a medium bowl, mix the ricotta with half the parmesan, half the provolone, and the basil, oregano, salt and pepper.
6. In a 13 by 9 inch pan, spread a thin layer of marinara sauce.  Place three long lasagna noodles on this.  Spread some ricotta mixture on top and then sprinkle a few mozzarella pearls.  Then, take about 1/3 of the veggies and sprinkle on top.  Drizzle with marinara sauce, and in a few roasted tomatoes, and then shred about 1/3 of the burrata ball and sprinkle over the top.  Place more lasagna noodles over this and repeat with two more layers.  For the final layer, drizzle some marinara sauce on top and then sprinkle the remaining Parmesan and provolone.  Also add the remaining tomatoes on top.
7. Reduce the heat of the oven to 400 and bake the lasagna for 45 minutes.  Let sit for about 30-60 minutes.

Enjoy :)

Vegetarian Pot Pie

On this snowy Tuesday, all I want is something warm and comforting in my tummy.  So, I decided to make a pot pie.  I wanted Bri to be able to eat it and so it became a veggie pot pie with tofu instead of chicken.  It was super yummy and crazy simple.  Here is what I did:

I mixed a bunch of delish veggies in a pot.  Then, I poured said delish veggies into a 9 by 13 inch pan.  Then, I put unrolled crescent rolls on top and baked it in the oven for 15 minutes.  The result:  A Vegetarian Pot Pie Casserole.  Yes, I am serious.

This was super easy and now I have some awesome comfort food that incorporates a bunch of vegetables and some solid protein.

Today, I keep looking out the window while at school and I am not looking forward to my drive home in all this snow.  At least I have a yummy dinner ahead of me!

Vegetarian Pot Pie

Ingredients:
2 tbsp butter
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 onion, chopped
1 tsp garlic powder
1 tsp dried parsley
1 tsp oregano
1 tsp thyme
2 tsp salt
1 tsp pepper
1 cup chopped tofu
6-8 small red potatoes, cut into 1 inch cubes
1 cup frozen peas
4 cups vegetable stock
1/4 cup whole wheat flour
8 crescent rolls

Directions:
1. Melt the butter over medium-low heat and add in the celery, carrots, and onion.  Let cook for 5 minutes.
2. Add in the garlic, oregano, parsley, thyme, salt and pepper.  Add in the potatoes and tofu.  Let cook for 2 minutes.
3. Add in the veggie stock and increase heat to medium-high.  Add in the frozen peas.  Let cook until mixture starts to boil.
4. In a small bowl, place flour.  Ladel some veggie stock from your vegetable mixture into the flour and whisk to combine.  Then, pour the flour/veggie stock mixture back into the pot and stir to combine.
5.  Let cook while simmering for about 5 minutes or so.  Pour the mixture into a 13 by 9 inch pan.

6. Lay the crescent rolls on the top and cook at 350 for about 15 minutes or until crescent rolls are cooked and browned.

Enjoy :)

Vegetarian Paella

I decided to take a blog-cation.  I'm not sure that is a real thing, but I am officially making it a thing.  I was feeling a little overwhelmed with how much I have going on in my life and I just couldn't keep up.  It happens.  All the stuff is really good and I totally kept cooking up a storm, but I just didn't feel like writing.  However, I am pretty pumped to tell you about this Vegetarian Paella:

Here is a quick re-cap on all the good stuff that is keeping me occupied.  First, school is busy.  I am teaching the AP Calc and Precalc groups right now, so I have a lot to plan for.  I have never taught these classes before this year and so I need more time to plan and prepare myself.  Plus, this math stuff can be really difficult!  I give these kids a lot of credit because they are learning some tough stuff and doing a really nice job! Then, I also have cheer practice or basketball games after school.  On Saturday, we attended a college basketball game and talked to the cheer team there.  It was really fun and the girls had a great time meeting the college cheerleaders.  We are also getting ready for a winter pep rally and that means lots of practice.  On top of all that, I also had a meeting on Monday with the park district to start preparing for my summer job.  Summer seems really far away, but now is the time that we start planning/hiring for summer camp.  Finally, Bri and I have been doing a lot of house shopping.  We think we found our condo and are getting ready to make an offer!  And, all of this is in addition to wedding planning and marathon training.  Jeez!  

So, needless to say, I just have a lot on my plate.  

I also found out that next year I will be teaching 12th grade.  For any of you who keep up with my life, I am currently teaching 11th grade and this means I will be teaching the same kiddos next year! I am turning into Mr. Feeny from Boy Meets World!  This is just awesome since Mr. Feeny is the best! 

How can you not love that guy???  

Well, now that you are all mostly updated on my whirlwind life, here is a fabulous recipe for Vegetarian Paella.  I made this on a weeknight, which means that it takes like no time, and it was crazy yummy.  Please make this and enjoy!

Vegetarian Paella

(adapted from The Kitchn)

Ingredients:

1 cup brown rice

1/4 tsp tumeric

1/4 tsp paprika

5-6 cups vegetable broth

1 tbsp olive oil

1 sweet onion, chopped

4 garlic cloves, minced

2 red peppers, sliced

14.5 oz can diced tomatoes

2 tbsp tomato paste

1/2 tbsp hot paprika

1 cup green beans, trimmed and halved

1 can artichoke heart quarters, drained and roughly chopped

1 cup cooked chickpeas

1/4 cup frozen peas

salt and pepper

Directions:

1. Bring 3 quarts of water to a boil, add a pinch of salt and the brown rice, and boil for 20 minutes.  Drain and set aside.

2. In another pot, bring the broth to a simmer.

3. Heat the olive oil in a cast iron skillet and saute the onions until translucent.  Add in the peppers and garlic and cook until the peppers soften.  Add in the diced tomatoes, tomato paste, tumeric, paprika, hot paprika, and season with salt and pepper (to taste). Let this simmer for 5 minutes

4.  Fold in the green beans, artichoke hearts, chickpeas and cooked rice.  Ladel the warm broth into the mixture until the rice is almost covered.  Let simmer for 20 minutes.

5. Stir in the frozen peas and let simmer for 5 more minutes.  Then, serve! 

Enjoy :)

Autumn Brown Rice Stuffed Acorn Squash

It's back to school time after a nice 3 day weekend.  This weekend was pretty great.  I had my nephew's bar mitzvah and so all of my out of town family was around and we had a great time celebrating!  We had multiple dinners together and it was so nice to see everyone.  

I also love 3 day weekends because I just feel like I get so much more done.  For example, I was able to do my long runs, see all of my family, and prep food for this week.  One of the meals that I made for this week was a special request of Bri's.  We made our very own Vegetarian Thanksgiving back in November and this dish was a huge hit.  I made some Autumn Brown Rice and then stuffed it into a Roasted Acorn Squash.  It was crazy yummy!  Last night I made a double batch of the brown rice because I wanted to have leftovers and you can totally eat it on its own.  The acorn squash provides a beautiful presentation and it is yummy, but it is not necessary.  Also, if you don't want to use cranberries, you can also use any sort of dried fruit.  I used fresh cranberries the first time around and let them cook in the rice until they were bursting, but the second time around I used dried cherries and they were also great! 

Autumn Brown Rice Stuffed Acorn Squash

(adapted from Carlsbad Cravings)

Ingredients:

(makes 1 batch, you can also double everything if you want a ton of leftover rice)

2 acorn squash, halved and deseeded

1 1/2 cups vegetable broth

1 1/2 cups apple juice

1 tbsp butter

1/2 tsp salt

1/4 tsp pepper

1/2 tsp dried parsley

1/4 tsp dried oregano

1/4 tsp dried thyme

1 bay leaf

1 cup brown rice

2 tbsp butter

1/2 onion, sliced

1 apple, cored and chopped

3-4 cloves garlic, minced

2 tsp apple cider vinegar

1/4 cup chopped pecans or walnuts

1/4 cup fresh cranberries (or dried)

Directions:

1. Preheat oven to 400.  Place your halved squash facing up on a baking sheet and brush the insides and sides with olive oil.  Sprinkle some salt and pepper over the squash and then cover with tinfoil.  Roast in the oven to 40-50 minutes or until squash can be pierced with a fork.

2. While the squash is roasting, place a large pot on the stove and bring vegetable broth, apple juice, butter, salt, pepper, parsley, oregano, thyme, bay leaf and rice to boil.  Once boiling, lower the heat to medium-low and cover and let simmer for 45 minutes.  

3. Drain the rice after 45 minutes and place the empty pot back on the stove over medium heat.  Add in the 2 tbsps of butter, onion, and apples.  Cook for 5-7 minutes so that the onion is translucent.  Add in the garlic and cook for another minute.  Then, add the rice back in along with the apple cider vinegar, pecans, and cranberries.  Cook for another 5 minutes or so.

4.  Scoop some rice mixture into each side of the roasted squash and serve!

Enjoy :)

Autumn Minestrone Soup

Today is the first official day of winter break! I stuck to my typical schedule of going to boot camp class at 5:45 am because I figured it was good for me.  I know I'm a little crazy.  However, it was a nice way to start my day and now I have the whole day ahead of me!  

What is really weirding me out is the fact that it is raining...on December 21st...in Chicago.  What???

So, I figured it would be lovely to share this soup recipe with you all because it is a soup kinda day.  

I made this soup as part of Bri's and my vegetarian Thanksgiving.  This was just a dinner for the two of us where I went all out and made a ton of delicious vegetarian things.  This Autumn Minestrone was super easy to make and it was amazing!  If anyone else out there is looking out the window and thinking today is going to be one dreary Monday, make this soup!  It will totally brighten your day!

Autumn Minestrone Soup

(adapted from Cooking Classy)

Ingredients:

15 baby carrots, chopped

1 medium sweet onion, chopped

1 tbsp extra virgin olive oil

4 cloves garlic, minced

6 cups vegetable broth

2 - 2 1/2 cups 1 inch cubed sweet potato, peeled first

2 - 2 1/2 cups 1 inch cubed butternut squash

1 zucchini, quartered

1 14.5 oz can diced tomatoes

1 tsp dried rosemary

1 tsp dried oregano

2 tsp dried thyme

1 tsp cinnamon

2 bay leaves

salt and pepper to taste

2 cups kale and spinach mix

1 14.5 oz can red kidney beans, drained and rinsed

parmesan for topping

Directions:

1. In a large pot, heat the olive oil over medium and add in the carrots and onion.  Cook for about 5 minutes and then add in the garlic and cook for another minute.  

2. Add in the vegetable broth, sweet potatoes, butternut squash, zucchini, rosemary, oregano, thyme, cinnamon, and bay leaves.  Season with salt and pepper.  Bring mixture to a boil and then reduce heat and let simmer, covered, for about 15 minutes or until sweet potatoes can be pierced with a fork.  

3. Add in the kale/spinach and the kidney beans.  Cover and let cook for an additional 5 minutes.  Remove the bay leaves and serve with parmesan if you want!

Enjoy :)

Sweet Potato Black Bean Veggie Burgers with BBQ Caramelized Onions

I have a pretty sweet week at school right now.  I survived Monday.  We reviewed graphing quadratics and I had cheer practice after school.  And now I have Tuesday, which I am already all planned for!  Wednesday is Veterans Day and so we do not have school and then Friday is a Teacher Institute Day.  So, I only have two more days of teaching this week!  Crazy!

Today I went to my boot camp class in the morning.  It was super tough since I was still sore from my work out on Saturday.  This past weekend I was hanging out in Oconomowoc, Wisconsin with my bestie, Tamara.  She took me with her to her work out on Saturday morning.  Slow motion push-ups are officially my least favorite exercise.  They are weirdly easy at first, but then you feel like your arms might just fall off for the next three days...Then today we did SLOW MOTION PUSH UPS!  I couldn't believe it.  I'm half way through my boot camp class when the instructor told us that we were going to do them.  We have never done slow motion push ups before, but of course we did today.  Now, I can barely lift my arms above my head.  Ouch.  I guess the good news is that if I keep doing them I'll have awesome looking arms for my wedding dress :)

Sweet Potato Black Bean Veggie Burgers

Ingredients:
1 sweet potato
3 scallions
1 can black beans, drained and rinsed
2 tbsp of cilantro
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne
1/2 tsp cinnamon
1/2 tsp salt
1 red pepper, chopped
3/4 cups old-fashioned oats
1 egg
8 whole wheat buns
cheese if you want (we used colby jack)
BBQ Caramelized Onions:
1 red onion, sliced
1 tbsp olive oil
BBQ sauce, to taste

Directions:
1. Peel the sweet potato and use your food processor with a grate attachment to grate the sweet potato.  If you don't have this, you can use a cheese grater with the largest holes.  Place sweet potato pieces in a large bowl.
2. Put the black beans in the food processor and pulse a few times to mash the beans.  Add these to the bowl with the sweet potato.
3. Mix in the scallions, cilantro, cumin, paprika, cayenne, cinnamon, salt, red pepper pieces, and oats.  Stir well.
4. Preheat oven to 350 and line a baking sheet with parchment paper.
5. Mix the egg in with the other ingredients and place the mixture in the fridge to chill until the oven is ready.
6. Once ready, form 8 balls with the mixture and press into burger shaped rounds.  Place on baking sheet.  Bake for 15 minutes and then flip and bake for another 15 minutes.
7. For the caramelized onions, add onion slices, olive oil and bbq sauce to a pan.  Heat over medium until onion becomes translucent and soft.  Serve on top of burgers and feel free to add any other toppings!

Enjoy :)

Thai Quinoa Veggie Salad

I just spent a really great weekend up in Minnesota!  Bri, Lauren and I all went there to visit our friends Patrick, Tommy, and Braden.  It was the second time I had ever been there and the first in four years!  Last time I was there it was for the State Fair (which is a crazy awesome State Fair) and so this time I was excited to just sort of hang out and explore Minneapolis.  

We drove there (6.5 hours each way) which means that my weekend felt really short!  We had a great time, but now I feel a little crazed.  I'm up at 5:15 (instead of 4:45) and instead of going to my workout class, I decided to sleep a little longer and get to school a little earlier to catch up on some work and get ready for the week.  

Today is going to be exhausting.  I have school and then after school cheer practice and then after practice we are cheering at a soccer game.  It's an away game so that means I have to go on the bus with the team and then come back.  Last time we did this, I did not get to leave school until after 7:30.  I guess it could be crazier.  Like if this was a night football game it would be much later.  But, after my whirlwind weekend, I know I am going to be beat later.  

Anyways, it has been a little over two weeks since I decided to be healthier, lose a few pounds, and focus on strength training as well as running.  That means that I am running less (way less compared to marathon training) and I am focusing on what I eat more and more.  This recipe is the perfect thing to share.  Plus, Bri has the day off and promised to go grocery shopping and I want to make sure he has a good list of things to buy...(so if you're reading this, Bri, make sure to get these ingredients!).   I made this Thai Quinoa Veggie Salad a while ago, but I never got around to sharing it.  Today it is the perfect thing to share!  This recipe is super simple, the ingredients are awesome for you and on top of it, it is Vegetarian, Gluten Free, and Vegan! 

Thai Quinoa Veggie Salad

(adapted from Avocado Pesto)

Ingredients:

1 cup fresh broccoli, chopped

1 cup quinoa, cooked according to directions

1 red onion, diced

1/2 cup grated carrots

2-3 tbsp cilantro, chopped, to taste

1/2 cup green onions, chopped

4 tbsp peanuts, chopped

Dressing:

1 lime, zest and juice

1 tsp sesame seeds

1 tbsp tamari (make sure you use gluten free if that is what you are going for!)

1 tbsp sesame oil

1 tbsp rice vinegar

1 tsp ginger

1 tsp garlic powder

Directions:

1. Cook quinoa according to directions and then when it is done, place in a large bowl to cool and combine with the broccoli, red onion, grated carrots, cilantro, green onions, and peanuts.

2. Make the dressing by whisking all ingredients together.  Then, add half the dressing to the bowl and toss everything with the dressing.  Give it a taste and add more dressing as needed.  

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 :)

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 :)

BBQ Onion and Gouda Quesadilla

My birthday celebration was a ton of fun and it was yet another reminder of all the amazing people in my life.  I couldn't be more grateful.  Dinner at RPM Italian didn't disappoint.  They brought us a complimentary Prosecco Toast to celebrate Bri's and my engagement, dinner was fantastic, and then they also brought out complimentary gelato to celebrate my birthday.  OH! And, we also so Coach Quenneville from the Chicago Blackhawks eating dinner with his family! It was so cool!

So now it's back to the daily grind.  Last night when I got home, I wanted to make something for dinner, but I didn't want to spend a ton of time on it.  I stopped by the grocery store and they happened to have samples of this spicy 3 Pepper Gouda.  It was creamy with just a bit of a kick and it was super good.  I had also recently seen a recipe for a quesadilla with bbq onions in it so I figured I would combine these two.  I also used these great "healthy" veggie quesadillas.  Put together, this was one amazing quesadilla that is good for you too!

BBQ Onion and Gouda Quesadilla
(makes 4)

Ingredients:
1/2 onion, sliced
1 tbsp olive oil
salt and pepper
2 tbsp bbq sauce
1/3-1/2 lb of gouda cheese
4 quesadilla tortillas

Directions:
1. In a medium skillet, heat olive oil over medium and add the sliced onions.  Cook until onions soften and start to brown.  This will take a bit of time and you should toss the onions frequently.  Season with salt and pepper and add in the bbq sauce.  Toss to combine.  Turn off heat.
2. Shred the gouda cheese into a bowl and set aside.
3. Heat a large skillet over medium and spray with non-stick cooking spray.  Place tortilla in the skillet and sprinkle 1/4 of the cheese over 1/2 of the tortilla.  Top with 1/4 of the onions.  Use a spatula to flip the other half of the tortilla on top and then cook until both sides brown a bit and cheese melts.  Repeat with the rest.

I had mine with some veggies and a wheatberry salad on the side.  Is that healthy or what???

Enjoy :)

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 :)

Crock Pot Vegetable Pot Pie

Happy Marathon Monday! For the past few weeks, I have shared some of my fun running experiences.  Today, I don't really have much to share.  I did realize that I am officially a crazy person as I ran 9 miles in the rain on Saturday.  Now, I know I could have waited for it to stop raining, but I really wanted to get my run in before 9 in the morning, so I just decided at 7 am that a 9 mile run in the rain wouldn't be that bad.  As I was running, it hit me: I am a little crazy.  And you know what, I am okay with that!  In other running news, I find out TOMORROW about the 2015 Chicago Marathon, so I'm gonna get back to you with that when I find out....

I just love Sundays.  I know it's Monday now, but Monday's are typically not my favorite so I'm gonna focus on Sunday for a little bit longer.  Here is a list of why Sundays are great:

1. I can sleep in
2. I go to a kickboxing class that absolutely kicks my butt
3. I have time to cook
4. GOT (aka Game of Thrones!!!!! yes, I am a total geek)

Those four reasons make Sundays absolutely fabulous.  Plus, there is a fifth reason, but it only happens one Sunday a month and that is: Book Club.  I am in a wonderful book club with a bunch of 20-something girls from the Chicago area.  We take turns hosting and we chat about a book that we read.  Every meeting, we pick a new book and a new place/date.  It is always a really nice time and I look forward to these meetings when they come around.  This book club was about Cutting for Stone, which I highly recommend.  And, our next book is The Rosie Project.  This last book club was also extra special since it was one of our members birthdays! I, of course, baked her a Monster Cake! Yum!

Besides book club, game of thrones, and sleep.  Cooking is one of the activities that make the weekend special.  Bri and I try to find a recipe to make over the weekend that will lend us leftovers during the week.  Today's recipe is perfect for that!  I was inspired by a recipe on My Recipes and then I adapted it from there.

Crock Pot Vegetable Pot Pie

Ingredients:
2 tbsp extra-virgin olive oil
2 potatoes, peeled and cut into 1 inch cubes
1 1/4 cups carrots, chopped
1/2 onion, chopped
3/4 cup celery, chopped
16 oz mushrooms, sliced
salt and pepper
4 garlic cloves, minced
5 tbsp whole wheat flour
3 cups skim milk
1 1/2 cups vegetable broth
2 cups frozen peas
1 1/2 tbsp chopped fresh thyme
16 oz package of frozen cauliflower
Topping:
1 2/3 cups whole wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
1 tsp fresh black pepper
4 1/2 tsp unsalted butter, cubed
1/2 cup grated parmesan cheese
3 tsp chopped fresh chives
1 cup low-fat buttermilk

Directions:
1. Heat about 1 tsp of olive oil in a skillet over medium heat.  Add in the potatoes, carrots, onion, celery, and mushrooms.  Season with salt and pepper.  Cook for about 5 minutes.  Then, add in the garlic and cook for an additional few minutes.  Pour vegetables into your crock pot.
2. Put 1 1/2 tbsp of olive oil into your skillet and heat over medium heat.  Add in the flour and whisk until it starts to brown.  Pour in the milk and vegetable broth and cook for about 5 minutes while whisking.  Pour sauce into the slow cooker and add in the frozen peas, cauliflower, and thyme.  Cover and cook on low for 4 hours.
3. To make the topping, whisk the flour, baking soda, baking powder, salt, and pepper in a large bowl.  Cut in the butter until your mixture looks like coarse sand.  Stir in the cheese and chives.  Finally, stir in the buttermilk until your mixture just starts to look damp.
4. Once the veggies are done cooking, drop spoonfuls of the biscuit mixture over the top.  Turn up the heat on your crock pot to high and cook for an additional 1 and a half hours or until you biscuits are done.

Enjoy :)

Vegetable Fajitas

Well, I just enjoyed some good ol' TGIT time with Grey's and Scandal.  I don't want to give anything away, but I am a little bit in shock...which is basically how I feel at the end of every Thursday after watching these shows.  I am also pretty pumped that tomorrow is FRIDAY.  And I can finally sleep in and enjoy some relaxation after a LONG week of school.

I am so excited to tell you about another great weeknight meal I have cooked up!  This recipe is so simple and you can make it with whatever you have in the kitchen.  It is a great recipe when you don't have a ton of time, but you want something delicious and healthy.

One of our favorite places to go to is Garcia's in the Lincoln Square area.  It is super yummy, they have great margaritas, and it is super reasonable.  Plus, you end up with leftovers for days.  One of my favorite dishes there is there Vegetarian Fajitas.  They throw in a ton of different vegetables and it is unpredictable every time!

Today, I was at school all day, took an hour train home, ran 4.5 miles and then just about crashed into the couch because I was tired, and I had to watch Grey's Anatomy and Scandal (of course).  Homemade Vegetable Fajitas were easy, quick, and absolutely perfect for dinner!

Vegetable Fajitas

Ingredients:
About 3 cups of vegetables
Here is what I used:
Squash, Zucchini, Mushrooms, Onions, Whole Kernel Corn and Red Peppers
4 cloves minced garlic
2 tsp cumin
pinch cayenne
olive oil
salt and pepper
corn or flour tortillas
Toppings:
Guacamole
Sour Cream/Greek Yogurt
Salsa
Shredded Cheese

Directions:
1. Chop vegetables and heat 2 tbsp of olive oil in a skillet over medium heat.
2. Add in the onions and garlic first and cook until the onions become translucent.  Add in the rest of the veggies and the seasonings and cook until they also become soft and translucent.
3. Create your fajitas with your tortillas and any toppings you want.

Enjoy :)

Ingredients:

Homemade Baked Onion Rings with Spicy Siracha Mayo

It's Saturday night in Chicago!  I love the weekends because Bri and I get to spend time together and try new restaurants/events around this awesome city.  This weekend we went to a new place near us called Gideon Welles.  It was pretty awesome!  They have a HUGE drink selection and their menu has a ton of diverse and yummy options.  We went with our friend Max and everyone thoroughly enjoyed their meal.  Bri said that he had the "best" mac and cheese of his life! (That is really saying something since he is a vegetarian and typically ends up with mac and cheese or something similar for his dinner option).  I loved my mediterranean wrap and Max had a great brisket sandwich.  We will definitely be heading back soon!

Today, I had to go to Springfield for a class that I am taking and present on a lesson that I will teach.  Springfield is about 3.5 hours away and this class lasted 3 hours.  So, this means I traveled for 7 hours just for a 3 hour class...This is not exactly how I would plan spending my Saturday.  However, Bri was a total trooper.  He decided to go with me because there is a sandwich shop in Springfield that he likes.  Yep, he drove 7 hours for a sandwich!  I had never been to this place, but I figured it must be excellent if he is willing to this out of his way for it.  The place is called Head West Sub Stop and instead of normal bread, they make all their subs on sweet bread.  If you're ever traveling through the great capitol of Illinois, you should def make this a stop! 

Along with all of our fun restaurant traveling, we have been cooking a lot as well.  Between Wisconsin going to the NCAA championship, baseball coming back, and the Blackhawks in the playoffs, we have been watching a lot of sports.  This means, that I have been craving a lot of sport related foods.  And, that is how these Baked Onion Rings with Spicy Siracha Mayo came about.  

Baked Onion Rings with Spicy Siracha Mayo

Ingredients:

1 onion, cut in half to pull the rings apart

2 cups low fat buttermilk

2 egg whites

pinch of cayenne pepper

1/2 cup whole wheat flour (or regular)

1/2 cup cornmeal

1 cup whole wheat breadcrumbs

1/2 tsp salt

1/4 tsp pepper

1/2 tsp paprika

Siracha Mayo (stir siracha into mayo)

Directions:

1. Place onion rings into a dish with edges.  Pour buttermilk over the rings and sprinkle the cayenne over the top.  Cover with saran wrap and let rest.  I was advised to let this sit for a long time, but I didn't have the time and they came out pretty good.  The longer you let the onions sit the better.  

2. Beat egg whites in a medium bowl.  

3. Mix the flour, cornmeal, and breadcrumbs in a separate bowl with the salt, pepper, and paprika.

4. Heat oven to 425 and line a baking sheet with parchment paper.  

5. Take the buttermilk soaked onion rings and dip them into the egg whites and then the breadcrumb mixture.  Place on baking sheet.

6. Bake for about 15 minutes before flipping the rings and baking for another 15 minutes.  

7.  Stir siracha into mayo for your dip.  Add more siracha for a spicier dip.

Enjoy :)

Deconstructed Spring Lasagna

I have been promising big things for this blog for a while now, and now it is time to start following through on that! I miss blogging as much as I did in college and I am going to work on balancing my time better between school, working out, and cooking.  These are my favorite things and I want to make sure I give every single one attention! Any bloggers out there with tips on how to balance all of this?

Anyways, in Chicago, it is always exciting when those 60 degree temps finally roll around.  Everyone starts walking around in shorts and flip flops!  I know 60 isn't "hot," but after what feels like an eternity of winter, it is pretty exciting.  Yesterday, I went for an 8 mile run along the lakeshore path and it was just amazing to be outside and not feel sharp pains in my face as the wind hits me.  Plus, this weather means that summer is really right around the corner!

In honor of this amazing spring weather we are enjoying, I am sharing a delicious recipe for a Spring Lasagna.  I was inspired by How Sweet It Is and I was excited to try a lasagna without all the layering work.  This "lasagna" is actually deconstructed.  Your just throw everything into a pan all "willy nilly" and cook it just like that!  Also, I didn't use lasagna noodles, but you definitely can!  You can use whatever fillings your want.  I went with some vegetarian options so that Bri could enjoy, but meat lovers could do this as well!

Deconstructed Spring "Lasagna"

Ingredients:
12 oz whole wheat pasta
1 onion, sliced
4 cloves garlic, minced
1/2 cup asparagus, chopped
1/2 cup mushrooms, sliced
1/2 cup packed baby spinach
12 oz light fontina
1 cup shredded light mozzarella
1 cup pasta sauce (Your favorite)
salt and pepper
olive oil

Directions:
1. Preheat oven to 425 degrees.
2. Cook pasta noodles according to directions until al dente.  Drain and set aside.
3. In a large cast iron pan, heat a few tablespoons of olive oil over medium heat.  Add in the garlic and onion.  Cook until onion starts to become translucent and add in the mushrooms and asparagus.  Cook for about 5 minutes.  Add in the spinach and cook until spinach wilts.
4.  Pour in the pasta sauce and about half of the fontina cheese.  Stir to combine with the veggies.  Then, stir in the noodles.
5. Top everything with scoops of the rest of the fontina cheese and sprinkle with mozzarella.   Bake in the oven for about 15 minutes so that the cheese becomes all melty.

Enjoy :)

Red Wine Risotto with Mushrooms and Goat Cheese

It is absolutely disgusting here! I woke up and looking outside to find a "wintry mix."  That means its snowing and raining and just gross.  I love to go for a nice long run on Saturday or Sunday because I have the time and it gets me outdoors, but not today!  Today, I am heading to LA Fitness to run on a nice warm treadmill where I won't get icy rain in my eyes.  I'm a little bummed about this weather since we have been so lucky up until now.  Every weekend has been in the 40s or 50s and beautiful for winter in Chicago.  I guess that dream is over and winter has finally arrived.

In honor of the yucky weather, I am sharing a comforting recipe that is perfect for when you are stuck indoors, have some time to kill, and want something delicious and warm.  I made this recipe from How Sweet It Is ages ago and when I went to write the post I realized I didn't take any pictures! So, I had to make it again!  I changed a few things, so here is my rendition of a Red Wine Risotto with Mushrooms.

Red Wine Risotto with Mushrooms

Ingredients:
16 oz sliced mushrooms
2 tbsp olive oil
1 tsp cider vinegar
1 tbsp balsamic vinegar
1 1/2 cups arborio rice
1/2 sweet onion, diced
4 cloves garlic, minced
1 tbsp olive oil
1 cup red wine
4-5 cups vegetable stock
1 tbsp goat cheese (I used herbed goat cheese...yum!)
parmesan cheese

Directions:
1. In a large sauté pan, heat 2 tbsp olive oil over medium heat.  Add in mushrooms and cook until mushrooms start to reduce in size.  Add in the cider vinegar and balsamic vinegar and cook until liquid reduces.  Remove from heat.
2. Heat the vegetable broth in a medium pot over low heat.
3. In a large pot, heat 1 tbsp olive oil over medium heat and add in the onion and garlic.  Cook until onion starts to become translucent, about 5 minutes.  Add in the arborio rice and stir to combine.  Cook for about 2 minutes.  Add in the red wine and cook until rice has totally absorbed the wine.  Now, add in about 1/2 cup of the warm vegetable broth and stir until it is absorbed.  Continue this process until your rice is totally cooked.  This usually takes about 20-25 minutes.  In the last 5 minutes, stir in the mushrooms and goat cheese.  Once finished, top off the dish with some parmesan.

Enjoy :)

Spinach and Artichoke Quinoa Casserole

A while back, I made an Enchilada Quinoa Casserole and it was so yummy that I went and found other variations on Quinoa casseroles.  I have always been a huge fan of spinach and artichoke so, when I found this recipe over at Two Peas and Their Pod, I was super excited.  Like, more excited than normal people when they see spinach and artichoke.  It was actually a little embarrassing.  But anyways, I ran right out to the grocery store for the supplies and I whipped up a batch of this amazing casserole.  I love that this can be a side dish or your main entree.  Plus, the leftovers taste awesome so I ended up taking this for lunch at school as well!

Now that it is 2015, people are going to go crazy of their new year resolutions.  This recipe can help you out with that as well!  The only ingredient that isn't so healthy is the cheese.  So, use a light cheese and use less if you are looking to lighten this up a bit.  However, cheese is awesome so for all you people out there who have already given up on your resolutions, add all the cheese you want!  I am planning to do a "quick" 9 mile run today, so I am going to put in as much cheese as my little heart desires!  Also, if you are gluten free, sub out the flour for gluten free flour and you have a totally gluten free, vegetarian, healthy meal!

Spinach and Artichoke Quinoa Casserole

Ingredients:
1 1/2 cups quinoa
4 1/2 cups water
1 tbsp olive oil
1/2 sweet onion, diced
4-5 cloves garlic, minced
9 oz baby spinach
2 cups artichoke hearts, chopped (canned are fine)
3 tbsp butter
3 tbsp flour (whole wheat or gluten free is fine)
1 1/2 cups skim milk
3 oz light cream cheese
1 1/2 cups shredded, light mozzarella cheese
red pepper flakes
1/2 cup light feta cheese, crumbled
salt and pepper to taste
optional: parmesan cheese for topping


Directions:
1. Combine the water and quinoa is a medium pot.  Heat over high until the water boils, lower heat to low-medium and let simmer, covered for 20 minutes.  Water should be absorbed.  Fluff with a fork and remove from heat.
2. In a medium sauté pan, heat olive oil over medium and add in garlic and onion.  Cook until onion starts to become translucent.  Add in the spinach and artichokes and cook until the spinach has wilted.  Season with salt and pepper.  Turn off heat and set aside.
3.  In a medium saucepan, over medium heat, whisk the butter with the flour until you have a paste.  Turn heat up and whisk in the milk until it starts to boil.  Whisk in the cream cheese and 1/2 cup of mozzarella cheese.  Stir until smooth.
4. Heat oven to 350 and spray a 9 by 13 inch pan with cooking spray.
5. In a large bowl, combine the quinoa, spinach and artichoke mixture, and cheese mixture.  Stir in the rest of the mozzarella and the feta cheese.  Season with salt, pepper, and a pinch of red pepper flakes.
6. Spread quinoa mixture into your baking dish.  If you are using parmesan, sprinkle it over the top.  Place in oven and cook for about 30 minutes or until mixture is bubbly and parmesan starts to brown.

Enjoy :)

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 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 :)