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 :)

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! 

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 :)

Winter Squash and Brussel Spout Salad with Honey Dijon Balsamic Vinaigrette

Our trip to Cancun was absolutely amazing.  We didn't do much and it was amazing.  Plus, I actually got some color on my uber-pale arms and I look like I actually traveled somewhere!

Now, it is time to come home from this beautiful place.  After days of laying by the pool, yoga on the beach, countless, delish margaritas, and a trip to Tulum to see some historic ruins, I feel like I am finally ready to return to reality...

Actually, that's a lie.  I love it here and we have had such an amazing time.  I know that you can't do "nothing" forever, but I could probably handle a few more days :).  The real reason I can't wait to come home is; Benny.  Yes, I miss my cat!  I am also pretty excited to see my family for some fun Christmas Eve celebrations.  However, I just notice that it is 81 and party cloudy here and 36 with thundersnow in the forecast there.  Yuck.

Today, I wanted to share one of my favorite salads to make with some typical winter ingredients.  I love roasting some squash and Brussel sprouts and then throwing them on top of a bed of greens for a yummy school, lunch salad.  I could also use a few days of this salad as a detox for all the crazy eating I've done in Cancun...

Winter Squash and Brussel Sprout Salad with Honey Dijon Balsamic Vinaigrette

Ingredients:
1 cup Brussel sprouts, peeled and cut in half
1 cup Butternut squash, cubed
olive oil
salt and pepper
chili powder
1 bag of baby spinach
1/4 cup dried cranberries
1/4 cup almonds (or other favorite nut)
1/4 cup feta cheese (or other favorite cheese)
Dressing:
2 tbsp lemon juice
1/4 cup balsamic vinegar
2 tbsp dijon mustard
1 tbsp honey
olive oil

Directions:
1. Preheat oven to 350 and spray a baking pan with oil.
2. In a large bowl, place prepared squash and sprouts.  Drizzle with a few tbsp of olive oil and sprinkle with salt, pepper, and chili powder, to taste.  Spread out on baking sheet and place in oven for about 30 minutes.  Toss after 15 and 30 and continue to cook longer if you would like softer veggies.  Remove from oven and let cool.
3. For the dressing, whisk together the lemon juice, vinegar, mustard and honey.  Season with salt as needed and drizzle in about a tbsp of olive oil while whisking.  Add more olive oil if you want.
4. Place spinach leaves in bowl.  Toss with the cranberries, almonds, feta and veggies.  Use as many ingredients as you want here, its your salad!  Flavor with dressing (again, as much as you want!)

Enjoy :)

5 Courses to Celebrate 5 Years

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

Zucchini Soup

Strawberry Poppyseed Salad

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

Toasty Parmesan Tomatoes

Creme Brûlée Cupcakes

Strawberry Poppyseed Salad

Strawberry Poppyseed Salad

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

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

Enjoy :)

Foodie Friends Friday: Picnic Party!

This week, Foodie Friends Friday is back!  This week is all about Picnics! Picnics during the spring and summer are so much fun! Just follow the rules and link up some recipes that are perfect for this party! Also, host favorites will be featured on Daily Dish!  This week I'm linking up Dark Chocolate Fudge Brownies, Chocolate Chocolate White Chocolate Chip Cookies, and Lemon Brown Butter Pasta Salad with Arugula, Tomatoes and Pine Nuts.

Most Clicks:

1. Rustic Christmas Candle

2. Homemade Christmas Ornaments

3. Old Fashioned Christmas Fudge

And Host Favorites!

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

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Lemon Brown Butter Pasta Salad with Arugula, Tomatoes, and Toasted Pine Nuts

I have fantastic news to share!  I passed!!!

I took TWO more teacher tests recently so that I can become certified in Illinois as well as Wisconsin and I just found out that I passed! So, I am one step closer to being a full-fledged certified teacher!  This is both very excited and a little scary, but I am so glad that I passed those dang tests and now I can relax!

Today I am sharing a fun recipe that I found while watching Giada on the Food Network.  I love Giada and her food always looks so good!  This pasta dish sounded amazing and so I made it right after I watched her show!  Instead of warm pasta, I served it as a chilled Pasta Salad and it was a huge hit!

Lemon Brown Butter Pasta Salad with Arugula, Tomatoes and Toasted Pine Nuts (adapted from Giada's Recipe)

Ingredients:
1 box whole wheat penne pasta
4 cups arugula
1 cup cherry tomatoes, halved
1/2 cup pine nuts
1 cup italian blend shredded cheese
1/4 cup unsalted butter, room temperature
Dressing:
1/4 cup extra-virgin olive oil
1 lemon
2 tsp salt
1/2 tsp pepper

Directions:
1. In a small bowl, making the dressing.  Pour olive oil in and then zest the whole lemon and put that in.  Next, juice the lemon and add that to the mixture.  Finally add in salt and pepper and whisk to combine. Set aside.
2. Place pine nuts on a baking sheet and toast in the oven for 5-6 minutes at 350 degrees.  They should be fragrant and lightly browned.
3. Cook pasta to al dente according to directions.  Drain and place back into the pot.
4. In a skillet, melt butter over medium heat.  Continue to cook the butter, stirring occasionally  until browned and fragrant.  Turn off the heat, add in the pasta, arugula, tomatoes, pine nuts, cheese, and dressing.  Toss to combine.  The arugula will wilt.
5.  Serve immediately as a hot dish or chill in the fridge to serve as a pasta salad.

Enjoy :)

Foodie Friends Friday: National Salad Month!

This week, Foodie Friends Friday is back!  This week is all about National Salad Month!  Just follow the rules and link up your favorite salads in honor of the month of May! Also, host favorites will be featured on Daily Dish!  This week I'm linking up Mom's Favorite Sonoma Chicken Salad, Strawberry Quinoa and Spinach Salad, and Artichoke Pasta Salad.

Top 3:

1. Key Lime Pie Parfait

2. Mom's Good Cookies

3. Strawberry Cheesecake Tart

Most Clicks:

1. Great Grandmother's Oatmeal Cookies

2. Old Fashioned Banana Pudding

3. Skinny Chocolate Peanut Butter Crispies

And Host Favorites! 

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

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Restaurant Week: Veranda Restaurant & Wine Bar

I have been such a slacker! I can't believe that I haven't posted here in so long.  I feel badly, but I have been so busy with school!  This past weekend was jam packed with fun and friends.  And now, I am back to the hectic full-time teaching gig.  

I have wanted to share with you yet another restaurant I discovered with Bri for restaurant week.  This place was in Fitchburg, but was only about 15 minutes away from where I live and a great find.  It is called VerandaRestaurant and Wine Bar.  When I saw "wine bar" I as immediately intrigued.  The food was great and I did get to enjoy a good glass of wine with my meal.  It was a really fun date night!

For appetizers, we both had amazing salads.  For dinner, I had the seared tuna and Bri got a vegetable napoleon.  Both were really yummy.  Finally, for dessert we shared the ricotta cheesecake and espresso ice cream.  It was all amazing.  Afterwards, we went back to campus and went to the Piano Bar for a fun evening with friends.

It was a really nice night all around.  Definitely hit up this restaurant if you are in town! 

Now, it’s time for me to return to lesson planning/worksheet creating/trying to work out occasionally! 

Restaurant Week: Fresco

Another snow day?!?!

Seriously, one might start to wonder if I am actually in Wisconsin.  When I was a kid we never had this many snow days.  But, here I am for the third time, enjoying a lovely snow day.  I woke up and had breakfast before I found out about the day off so instead of sleeping in, I ran 5 miles, showered, and now I'm making cupcakes!

I also wanted to take this opportunity to tell you about another fantastic restaurant I tried for the first time.  This was my second Restaurant Week dinner and it was amazing! Max and I went to Fresco and for $30 dollars, we both had an amazing meal complete with appetizers, entrees, and desserts.  Plus, we got to sit above the Overture Center and look out on snowy, State Street.  It was pretty amazing.

We both had the same appetizers and entrees: the Wisconsin Apple Salad and the Seared Mahi Mahi with Cauliflower Risotto in an Almond Raspberry Vinaigrette.  It was all delicious.  For dessert, we ended up splitting the Homemade Kit Kat with Peanut Butter Mousse and the Carrot Cake Cupcake with Maple Buttercream Frosting.

It was an awesome meal followed by Modern Family and skyping my bestie Caryn who is all grown up and working a real job in DC! It was so nice to turn a boring weeknight into an amazing one.

Now, it's time for me to take my cupcakes out of the oven! They smell amazing and I can't wait to share the recipe with you later! Have a nice day!

Restaurant Week: Sardine

My first restaurant of restaurant week was Sardine. I went with my bestie, Tamara and we had an amazing time!  So, this is how it works: each person pays $25.  This gets you an appetizer, entree, and dessert.  This is how Tamara and I worked it: we each got something different, and tried it all! We make a pretty fantastic team! I am excited to share our dining experience with you!  This last semester of college is going to be a lot of exploring Madison and since I LOVE food, I'm going to share some great restaurant experiences.

We started off with the fabulous house wine for our drink and then shared two different salads as our appetizers.  Both were light, fresh, and delicious.  I ordered the Mixed Green and Bibb Lettuce Salad which came with shaved shallots, crispy chickpeas, beets and a sieved egg in a champagne tarragon vinaigrette.  Tamara got the Apple Endive Salad which had toasted walnuts, blue cheese, crispy squash and a black current vinaigrette.  

Following our starters, we enjoyed the salmon and chicken as our main dish.  The salmon came with french lentils, sautéed spinach, and portobello mushrooms in a tomato and beurre blanc...can we just look at that sentence in awe...The chicken was stuffed with gruyere and leeks and serviced with bacon, lardons, roasted carrots, turnips, new potatoes, and brussel sprouts in a riesling sauce.     My goodness everything was amazing.

As if dinner and appetizers weren't enough, we then got our desserts! Gianduja Crunch Chocolate Hazelnut Ganache and Vanilla Creme Brûlée!  We left totally stuffed and crazy happy. We sang at the top of our lungs in the car in the way home and then went out on a Sunday since it was a long weekend!

It was such a fun night!