Clean Out Your Pantry Quinoa Enchilada Bake

IT'S MOVING DAY!!!!!!!!!!!!!!!

ARGH! I am so excited!  I have this ginormous container of Quinoa Enchilada Bake because I literally put everything I could from our pantry into a giant mixture of cooked quinoa and baked it.  We have been eating it for a week, but it is delicious and it is all we have left in our fridge!  Why? BECAUSE WE ARE MOVING TODAY!

We close on our condo this afternoon.  That's right!  WE ARE GOING TO BE HOMEOWNERS IN 4 HOURS!

I couldn't be more excited and I can't believe I am at this stage of my life.  This is amazing!  I feel so proud to have a career and the ability to do this and I can't wait to make a home with Bri.  Also, it is exactly 4 months until our wedding from today and that also makes me smile from ear to ear.

Quinoa Enchilada Bake

Ingredients:
2 cups uncooked quinoa
6 cups water
salt
1 can red enchilada sauce
1 can black beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can corn, drained
1 onion, sliced
olive oil
4 tbsp cilantro
4 tsp adobo sauce (from a can of chipotles)
1 tsp pepper
1 tsp chili powder
1 tsp cumin
1 cup (or so...) shredded cheddar cheese
extra cheese (your choice) to sprinkle on top

Directions:
1. Place quinoa and water in a large pot.  Bring to a boil and then lower to a simmer and cook covered for 20 minutes.  Fluff with a fork when you are done.
2. While the quinoa is cooking, place the onion slices in a pan with 2 tbsp of oilve oil and cook over medium heat until nice and caramelized.
3. Pour some enchilada sauce in a 13 by 9 inch pan and preheat oven to 350.
4. In a large bowl, place the beans, chickpeas, corn, cooked onion, cilantro, adobo sauce, and all the spices.  Toss with the shredded cheddar.  Pour the rest of the enchilada sauce over the mixture and toss to combine.  5. Once the quinoa is done, stir in the rest of the ingredients and pour into your prepared pan.  Sprinkle the rest of the cheese over the top and cover with tinfoil.  Cook for 20 minutes or until cheese is melted.

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 :)

Quinoa Salad with Corn, Tomatoes and Red Pepper

Let the countdown begin! There are only 9 more days of teaching and 3 days of finals until the end of the school year! I can't believe I am at the end of year 2!  I have gained so much confidence and experience in these past two years and I can't wait to embark on year 3. But first, summer!

This is a great, light summer recipe.  Quinoa recipes are awesome becasue you know they are a little healthier and gluten-free!  I have quite a few friends who can't have gluten and so this is the perfect recipe for a picnic or BBQ with them!  I was inspired by a recipe from Fitness Magazine.  This site comes up with great ideas for lighter recipes and with summer right around the corner I know these kinds of recipes are on my mind.  I am eating healthier because I am going to start wedding dress shopping soon! 

Quinoa Salad with Corn, Tomatoes, and Red Pepper

Quinoa Salad

Ingredients:
1 tbsp olive oil
1 tbsp dijion mustard
2 tbsp red wine vinegar
1/2 tsp kosher salt
1/4 tsp black pepper
1 shallot, chopped
2 cloves garlic, minced
1 cup quinoa
1 red pepper, chopped
2 cups corn kernels
1 pint grape tomatoes, halved

Directions:
1. In a small bowl, whisk olive oil, dijion mustard, and vinegar.  Whisk in the salt, pepper, chopped shallot, and minced garlic.
2. Place quinoa and 3 cups water in a medium pot.  Bring to a boil, then lower heat to medium and cover.  Let simmer for 20 minutes and then use a fork to fluff the quinoa.  Place cooked qunioa in a large bowl.
3.  Add the pepper, corn, and grape tomatoes to the quinoa and toss to combine.  Pour in about half of the dressing and toss.  Add more dressing as needed.  Let the mixture chill in the fridge.

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 :)

Quinoa Enchilada Casserole

I love when I get to cook on Sundays.  Today has been a particularly productive day for me.  I had breakfast, did my lesson plans for the whole week, finished a project for one of my graduate school classes, did my favorite Jillian Michaels video (No More Trouble Zones), and made this casserole! All before noon!

This casserole is so simple and super yummy.  I was inspired by the recipe on Two Peas and Their Pod which is one of my favorite blogs.  I love that this all ends up in one big bowl and then you just bake it! I adapted the recipe a bit because I wanted to incorporate some other ingredients (I had to clean out my fridge a little!) and it turned out great! Plus, now I have enough leftovers for a few lunches this week!

Quinoa Enchilada Casserole

Ingredients:
1 cup quinoa, pre-rinsed
2 cups water
1 tbsp olive oil
4 cloves garlic, minced
1 onion, chopped
1 red pepper, diced
1 15 oz can low-sodium black beans, rinsed
1 15 oz can whole kernel corn, rinsed
1 15 oz can diced tomatoes with green chiles
1/2 cup packed baby spinach
1 tbsp lime juice
3 tbsp cilantro
1 tsp cumin
1/2 tsp chile powder
salt and pepper
2 cups red enchilada sauce
2 cups low-fat shredded mexican cheese
1 green onion, chopped (optional)

Directions:
1. Place quinoa and water in a medium saucepan, bring to a boil and then simmer, covered, for 20 minutes.

2. Meanwhile, place olive oil in a large sauté pan with the garlic and onion.  Let cook for 5 minutes and add in the pepper and tomatoes. Sauté another 5 minutes and add in lime juice, cilantro, cumin, chile powder, and salt and pepper.  Cook for another 5 minutes.  Place in large bowl.
3.  Add beans and corn to bowl along with the cooked quinoa.  Stir to combine.  Stir in the enchilada sauce and half the cheese.

4. Pour into a greased 13 by 9 inch pan and then sprinkle the rest of the cheese over the top.  Cover with foil and cook for 20 minutes.  Remove foil and cook for an additional 5-10 minutes or until cheese is melted.  Sprinkle with green onions and serve with sour cream if you want.

Enjoy :)

Healthy and Vegetarian: Broccoli Cheddar Soup

Happy Valentine's Day!

I know I've been a little MIA lately, but I just had to post something to say Happy Valentine's Day to everyone!  Also, I had to share my latest soup recipe since a bunch of people have been asking for it.  So here it goes!

My Valentine's Day has been lovely so far.  I seriously underestimated the amount of giant stuffed bears I would see in a 24 hour period.  High school was crazy today! I handed out Hershey Kisses to my students to honor the day, but other than that it was a normal school day.  I did wake up to a cute card from Bri sitting on my computer.  Then, I came home to him cleaning the apartment and getting dinner ready! It was so sweet.  We decided to do Valentine's day at home since neither one of use loves going all out for the holiday.  However, it is our first Valentine's Day where we are actually together! I guess that is exciting!  I got him two puzzles of the Chicago skyline to put together and then hang up in our new place.  He got me a great box of chocolates (he customized it to make sure I would like all the candies!). He also got me a "mystery gift" since it hasn't arrived yet.  I'll have to keep you posted! For dinner, he's making Quinoa Risotto and for dessert, I made my Red Velvet Heart-Shaped Cheesecakes!  I am writing this and just drooling at all the smells coming from the kitchen.

Now, onto that soup recipe.  This is what I had for lunch today since I knew I would want something healthy to balance out all the sugar I would most likely be consuming.  It ended up being a great idea.  This soup was simple and amazing.  It makes a huge batch since I wanted leftovers, but you can cut the recipe in half if you want.

Broccoli Cheddar Soup
(adapted from Chow)

Ingredients:

3 lbs. broccoli
2 tbsp olive oil
1 sweet onion, chopped
3 cloves garlic, minced
2 russet potatoes, peeled and cut into 1 inch pieces
salt and pepper
32 oz vegetable broth
4 cups water
10 oz light shredded cheddar cheese
4 tbsp non-fat, plain greek yogurt (I used Chobani)

Directions:
1. Cut broccoli into 1 inch pieces so that the green part is separated from the stalk.  Place half the green pieces in a large bowl and the other half in a medium bowl.  Also cut the stalk into 1 inch pieces and add to the large bowl.
2. In a large pot, heat olive oil over medium heat.  Add in the garlic and onion and cook until onion is translucent, about 5 minutes.  Add in the large bowl of broccoli pieces, the cubed potato, the vegetable broth, and the water.  Season with salt and pepper.  Bring mixture to a boil and then lower to a simmer.  Cover and let cook for 20-25 minutes or until broccoli and potatoes have softened.
3. While cooking, cut the other broccoli pieces into 1/2 inch pieces.
4. Once pot is cooked, blend the mixture in batches until you have a pureed broccoli mixture.  Place back into the pot and heat over medium.  Stir in the rest of the broccoli pieces and let cook for about 10 minutes.  Stir in the cheese and greek yogurt.  Season with additional salt and pepper if needed.

Enjoy :)

Now it's time to eat...

Roasted Tomato Quinoa Risotto with Homemade Pesto

I have a big day ahead of me and I decided that a great way to start my big day would be with a nice blog post about an amazing dinner.  But first, let me tell you about my big day!  I have a lunch at Due's (the famous pizza place) downtown and then Bri and I are gonna enjoy a day of walking around Chicago.  FOr dinner, I am making reservations for us at Hutch, which sounds like an amazing place to have dinner.  After all that, we are getting ready for a big birthday bash out on the town for our friend, Justin.  I am very excited about all these plans and I can't wait to spend a great day with Bri!

I love being able to spend the morning writing this post, eating some breakfast, and going for a short run.  I have been doing a lot of catching up on sleep and working out since it is my winter break.  It has been wonderful!

I have also been catching up with my cooking (and blogging!).  This recipe was a great find.  Bri chose some potential dinner ideas, and this was a huge hit.  I love cooking risotto and this is just risotto with quinoa instead of arborio rice.  It is gluten free, healthy, and absolutely delicious.  Plus, you make a homemade pesto to go with it.  What can be better than that?  Sorry, I am a huge fan of homemade dips and spreads :)

Roasted Tomato Quinoa Risotto with Homemade Pesto
(adapted from Delicieux)

Ingredients:
1 1/2 cups whole cherry tomatoes
3 cloves garlic, paper on
1 tbsp olive oil
4 cups vegetable stock
1 tbsp butter
1/2 sweet onion, diced
1 1/2 cups quinoa
1/3 cup white wine
salt and pepper
Basil Pesto:
1/2 cup basil leaves, packed
2 tbsp cashews
2 tbsp parmesan cheese
2 garlic cloves
olive oil
salt and pepper

Directions:
1. Heat oven to 350, place the tomatoes and whole garlic on a baking tray and toss in olive oil.  Roast for 20 minutes.
2. While tomatoes are roasting, place basil, cashews, parmesan cheese and garlic cloves for pesto in a food processor.  Process until well crushed.  Slowly pour in some olive oil until pesto comes together.  Season with salt and pepper to taste.
3. In a pot, heat vegetable stock until simmering.
4. In another pot, melt butter over medium heat.  Add the onion and cook until translucent, about five minutes.  Take the garlic from the roasted tomatoes and squeeze the cloves from the paper.  Add them to the pot and crush them with a spoon.  Add the quinoa and cook for about 5 minutes.
5.  Add the white wine and cook until it is absorbed.  Add in 1/4 cup of vegetable stock at a time and cook until absorbed.  Continue this until quinoa is cooked all the way.  Add in the tomatoes and crush them so that juices are absorbed.  Serve topped with some pesto.

Enjoy :)

Mediterranean Quinoa Stuffed Peppers

Oh hey there! It's only been three weeks since my last post.  I just can't find enough time to get everything that I want to do done!  Teaching is crazy since it is so hard and exhausting, but I am also loving it.  This is definitely the profession for me because while I feel tired and overwhelmed, I also feel happy.  However, it also means very little time for anything else!  I'm pretty sure Bri is starting to feel similarly since he just started law school.  I'm pretty sure we are in for a really tough year, but we are also doing what we have always wanted to and that makes it exciting!

I have been cooking (a girl's gotta eat) I just haven't had time to share it all!  I seriously have about 15 "drafts" with recipes that I made that are just waiting to become a post.  Well, here's one!  I am a huge fan of stuffed peppers because I think they are super yummy and you can make them in crock pot!  This recipe took some of my favorite flavors and turned it into a really yummy dinner that did not take that much time or work!  This is wonderful since I don't have much time! I just threw this together on morning and then we had amazing peppers for the week!  They stay well if you keep them in the fridge and they are quite delicious.

Mediterranean Quinoa Stuffed Peppers 
(adapted fro Avocado Pesto)

Ingredients:
5 or 6 red peppers (good stuffing ones), tops removed and seeds taken out
1 cup quinoa
2 tbsp olive oil
5 cloves garlic, minced
8 oz. portabella mushrooms (sliced)
1 red pepper, thinly sliced
1/2 cup crumbled feta
handful of fresh basil
1-2 tbsp dry white wine
salt and pepper
shredded cheese (your favorite, I used cheddar)

Directions:
1. In a medium pot, warm 1 tbsb olive oil over medium heat.  Cook garlic until aromatic.  Add in quinoa and cook until toasted, about 2 minutes.  Add 1 1/2 cups of water and increase heat until boiling.  Cover, reduce heat, and let simmer for 20 minutes or until quinoa is cooked.
2. In a pan, heat the rest of the oil over medium heat, add in sliced peppers and cook until translucent and soft.  Place in a bowl.  To the same pan, add the mushrooms and cook until soft and fragrant.  Place into the same bowl with the peppers.
3.  When the quinoa is done, add to the mushroom and pepper bowl.  Combine with the feta, basil, wine and salt and pepper.  Toss to combined.
4. In your crock pot, place the peppers.  Stuff the peppers with your quinoa mixture.  Top with the shredded cheddar and let cook on low for 4-6 hours.

Enjoy :)

Quinoa and Spinach Stuffed Tomatoes

Today I have so much to share! Bri and I have been trying out lots of fun vegetarian recipes and this one was a huge hit! Also, I just had my last day of student teaching and I am finally, officially done with school/college/madison.  This means that I am sad/excited/anxious/terrified/curious all at once.  

Student teaching was an amazing journey for me.  My experiences in a middle school and a high school helped to shape me into the person I am today and the teacher I want to be.  Teaching and learning to teach is really this huge self-discovery program.  I swear I have learned so much about myself through my experiences and I have developed such an awareness in regards to those around me.  I feel so different from when I started college and I know that I am ready to take on my own classroom.  I am excited that I have a job lined up and I can't wait to continue this journey on my own.  Up until now, I have had amazing cooperating teachers there to support and assist me.  I am so grateful for my cooperating teachers and I feel that I truly lucked out.  I know that they are a support system that I can continue to keep in touch with and I will.  I even made this sweet math clock as a thank you! 

Also, my friends going through the School of Ed with me have been so important to me these past two years.  I am not sure what I would have done without others who knew what I was experiencing and could empathize.  Plus, I have an amazing family and boyfriend who have always supported and encouraged me.  I am relieved to know that these people will always be there for me and will continue to support and encourage me through my first years of teaching and beyond.  I can't wait to see what next year has in store and I can't wait to share my experiences and ideas in regards to teaching and math here!  

Bri had been fantastic and I am so glad that he has stuck around in Madison for the past few weeks.  I love having him around and I can't wait to apartment search in Chicago with him.  I am really excited about moving in with him and starting the next chapter of our relationship!  Plus, we make some darn good dinners.  Like this one! Quinoa and Spinach Stuffed Tomatoes.  We made a yummy quinoa and pesto mixture, stuffed some fresh tomatoes, baked them, and had one amazing, healthy, vegetarian, and gluten free meal! 

Quinoa and Spinach Stuffed Tomatoes

Ingredients:

8-10 medium tomatoes

1 cup quinoa, cooked according to directions

4 tbsp pesto (your favorite)

3 cups fresh spinach

2 cloves garlic, minced

1/4 cup mozzarella cheese

1/4 cup parmesan cheese

olive oil

salt and pepper

Directions:

1. Preheat oven to 375 and prepare the tomatoes.  Cut a circle into the tops of the tomatoes and scoop out the insides.  Place into a 13 by 9 inch pan.

2. Make quinoa according to directions.  Set aside.

3. Place minced garlic and about 1 tbsp of olive oil in a skillet over medium heat.  Toast garlic for a few minutes.  Add in spinach and saute until wilted.  Stir into the quinoa.  Add in the pesto and mozzarella and stir to combine.

4. Stuff tomatoes to the top with the quinoa mixture.  Sprinkle parmesan on top.  Cover the pan with tinfoil and bake for 30 minutes.  Remove foil and bake for another 10 minutes or until cheese is melted.  

Enjoy :)

Farmer's Market Veggie Burgers with Chipotle Avocado Sauce

I have another great Kosher for Passover recipe and it's vegetarian! Bri and I recently went to the Soulard Farmers Market and we got: sweet potatoes, spinach, red peppers, onions, avocados, and a chipotle spice mix.  We then, made some Homemade Sweet Potato Veggie Burgers with a Chipotle Avocado Cream Sauce.  This was some delicious food and to keep the veggie burgers together we used a little quinoa and eggs.  Everything is Gluten Free and everything is healthy! It was an amazing meal and definitely a great option for your vegetarians on Passover!

I am also on Spring Break and so in between Passover Seders and getting some much needed sleep, I'm doing a lot of running, cooking, and applying for jobs.  So relaxing? It's a tad stressful, but I'm glad I have all this time to get some applications complete.  Anyone hiring teachers in the Chicago-land area?  I'm pretty good...and I make a mean veggie burger!

Sweet Potato Veggie Burgers with Avocado Cream Sauce

Ingredients:
For the Burgers:
2 lbs. sweet potatoes, peeled and sliced
2 red peppers, chopped
1 medium sweet onion, chopped
1/2 lb. fresh spinach
4 cloves garlic, minced
3/4 cup white wine
1/2 cup uncooked quinoa
olive oil
salt and pepper
1 tsp chile power
2 eggs, lightly beaten

For the Avocado Sauce:
3 small avocados, peeled and sliced
1 packaged chipotle spice seasoning (about 2 tbsp)
1 cup non-fat greek yogurt (I used Chobani)
1/2 fresh lime juice

Directions:
1. Cook quinoa according to directions and set aside.
2. Place sweet potato slices in a microwave safe bowl and microwave for about 7 minutes or until you can pierce the pieces with a fork.  Smash sweet potatoes with a fork.
3. Heat 1 tbsp of olive oil in a saucepan.  Place in minced garlic and onion.  Sautee until onion starts to become translucent, about 5 minutes.  Add in red pepper and wine.  Let cook until wine mostly evaporates, about 10 minutes.  Add in spinach and stir until wilted.  Season with salt, pepper and chile powder.
4.  Stir the sweet potato with the veggie mixture.  Add in the cooked quinoa and stir to combined. Stir in the eggs until mixture is well combined.
5.  In a non-stick skillet, form veggie burgers and cook for about 4 minutes on each side.  Burgers will be lightly browned and should stay together when flipped.
6. To make the sauce, puree the avocado in a food processor until creamy.  Stir in greek yogurt and spices.  Stir in the lime juice and serve with the burgers.

Enjoy :)

Spring Break! St. Louis Adventures

It's Spring Break! I am finally off on Spring Break and I couldn't be more ready to relax.  I left for St. Louis on Friday and I have been having an amazing weekend.  Of course, I kept up with my running and this week officially starts the beginning of my 10-Week Half Marathon Training Schedule! I even got in a 7.5 mile run through beautiful Forest Park before St. Louis got hit with a crazy snowstorm! But anyways...

Friday was great because I got to just chill with Bri before heading off to dinner at the Cheesecake Factory with a bunch of his friends.  After, we hit up FroYo for some great dessert.  I know you must think I am crazy for skipping the cheesecake for froyo, but I just can't handle a dessert that rich.  I know I'm lame, but I wanted to do something light and healthy.  Maybe next time I will splurge a little.

On Saturday, after my 7.5 mile run, Bri and I got ready to head out and check out the Soulard Farmers Market.  It was a ton of fun.  We had yummy mini donuts, bought a ton of produce to make dinner and dessert (more on that later) and then found a great place for lunch!

We had lunch at Blues City Deli.  This was great because they had awesome vegetarian options (I got the Cheese Po Boy and it was amazing) and we heard some great live music! After lunch it was off for a few groceries to complete our dinner.  We planned on Homemade Sweet Potato Veggie Burgers with a Spicy Chipotle Avocado Sauce and Zucchini Bread for dessert.

Dinner was a hit.  We had a ton of food leftover for Sunday night dinner and then some! Plus, it was so cheap with all those veggies from the farmers market! After dinner, we got ready to go out and check out a great bar in the area with a bunch of friends.

We went to the Flying Saucer Draught Emporium.  It was right by Busch Stadium and had a crazy huge selection of beer as well as wine and other drinks! I got to try two new ciders and both were great.  Then, of course, I got super tired and we came home.

Sunday turned out to be quite snowy.  I woke up and did a little work out in the apartment, and then Bri and I went to Jilly's Cupcake Bar and Cafe for an amazing brunch! It was $15 dollars a person and it included drinks, an all-you-can-eat buffet and a dessert bar.  Oh my it was awesome.  The food was great (definitely get the scrambled eggs and 6-cheese macaroni) and then dessert was fantastic.  They even had a make-your-own cupcake table.  We left pleasantly stuffed and headed home for a cozy "snowed in" Sunday filled with movies and leftovers.

Now, it's time for me to head home for a nice week off from school! Happy Spring Break!

Weekend Getaway to St. Louis

I just had a super fun weekend in St. Louis.  I haven't been here in a while to visit Bri so I was excited to see him and experience more fun in the city!

I got in on Friday.  I missed school becuase I needed to be here by 4 to make sure I would be intime for Bri's concert.  That's right, he performed with the university orchestra.  This was apretty big deal and it was great to see him perform.  The shymphony was amazing and Bri did a great job! It was really beautiful music and I thoroughly enjoyed it.  I got to sit with Bri's dad and stepmom and it was really nice to see them! After the show, we all went out to dinner with a bunch of Bri's friends to Dewey's Pizza.  The pizza at this place is pretty fantastic.  It is thin crust, and we had a red sauce pizza with spinach, sliced tomatoes, roasted red peppers, and goat cheese. It was awesome!

The next day, I went for an amazing 8 mile run through Forest Park.  I love that this park is pretty much right next to Bri's apartment.  It has a great path for bikers and runners and, even though it had snowed, the path was clear.  I was planning on running 6 miles, but I was feeling so good and Bri was still sleeping, so I ended up going for 8.  At this rate, 13.1 will be easy peasy right?

After a much needed shower, I was pretty desperate for food.  Bri and I headed to Cafe Nadoz, which we heard was like cafes in Vienna.  We loved those cafes so we were excited to try this.  It wasn't really like the cafes in Vienna, but it was a pretty awesome place for lunch.  We both had really yummy sandwiches and split one of their European-style desserts, a Caramel Apple Bombe.  It was all delicious!

After Cafe Nadoz, we headed out to the Schlafly Brewery for a tour.  I found yet another beer I actually like and it was a great tour! On the way back, we stopped by my friend Michael's house and it was great to see him! After catching up, Bri and I headed back to the apartment to chill for a bit before dinner.  This meant watching 5 episodes of How I Met Your Mother...great show.

Dinner was on The Hill at Zia's.  The Hill is a great little neighborhood known for being like a Little Italy.  We arrived at Zia's to find that it would be about an hour wait.  We decided to get drinks and the famous appetizer of toasted ravioli at the bar while we waited.  This was a great plan until I took a bite into the ravioli and realized it was filled with...MEAT! I grabbed Bri's arm as we was about to take a bite and told him it was meat ravioli.  This was unfortunate as Bri is a vegetarian.  He was grateful that I stopped him before the bite and I ended up with a lot of leftover ravioli to take home with me.  Our dinner was great and Bri ended up being glad he didn't have an appetizer as his baked mostaccioli was a HUGE portion.  I had the portobello stuffed spinach ravioli with asparagus and red peppers.  Everything was super delicous and we ended the meal on a high note with some mini cannoli for dessert! Yum!

This weekend was super fun and I am sad that I have to leave today.  However, tonight is Oscar night and I can't wait to watch back in Madison with all my friends!

Foodie Friends Friday-Crockpot Party!

This week Foodie Friends Friday is hosting a Crockpot Party! I love cooking with my crockpot and it is one of the things I miss most while I am away at college (after my stand mixer and ice cream maker).  I just don't have the space for it in my room! It's very sad.  I love to get re-acquainted when I go home.  Some of my favorite recipes are Vegetarian Stuffed Peppers, Vegetarian Lasagna, BBQ Pulled Apple Chicken, and Vegetarian Chili.  I've linked them all up to celebrate this week's party!

Onto the business/fun stuff! Last week TWELVE lucky winners won awesome items from all the great sponsors!

And here are the winner's from last week's party!

Most Votes:

1. Caramel Apple Cupcakes

2. Peanut Butter Pumpkins

3. Pumpkin Bread Pudding

Most Clicked:

1. Pumpkin Bundt Cake

2. Peanut Butter Pumpkins

3. Loaded Potato Soup

This week is sponsored by Cotton Commotion and two randomly picked, lucky winners will win Crockpot Carry Bags!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsviewathome.blogspot.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Cindy at Cindys Recipes and Writings  http://www.cindysrecipesandwritings.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

HungryLittleGirl http://www.hungrylittlegirl.com/

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