All the Food

Well hey there!

Long time to no chat! I had the best of intentions of becoming a regular blogger over the summer but between graduation, trips to NYC, hanging around town and getting ready to move to California, my little corner of the internet was forgotten. I have actually been toying with the idea of rebranding/shifting towards a different focus as my interest has hanged since I started this blog. More to come later but there are going to be some changes.

Lets catch up on more important matters, delicious food. I got this idea from Imma Eat That – highlight some of the amazing meals/snacks I’ve been muchin’ on throughout the week.

Weekly Noshes

Udis[Udis Broccoli & Kale Lasagna, Trader Joe's Mahi Mahi Burger & Spiralized Zucchini]

English Muffin[Whole Wheat English Muffin, Whole Foods Cashew Butter, Banana & Cinnamon]

Dinner Spriral[Spiralized Zucchini, Chicken Parmesan Meatballs, Massive Japanese Sweet Potato]

IMG_1642[Thickest Greek yogurt]

IMG_1635[My favorite protein bars]

Highlight:

IMG_1608[Lightly Salted Rice Cake, Peanut Butter & Unsweetened Carob Chips]

Right now I am flying from LAX to Connecticut. I am working on the new blog changes which I hope you will all enjoy!

What have been your favorite eats lately?

Build Me Up Buttercup Baby

I am sorry if you are all tired to seeing copious amounts of squash recipes. I just can’t help it, I am a squash addict. Some people love acorn, some adore butternut but my favorite will always be buttercup. I’m still not quite sure what the difference between kabocha and buttercup is…I tried to do some research but couldn’t find a whole lot. I’ve had some that were stringier and yellow while others have been starchier and more orange. Regardless, I love this squash. Not only is it extremely versatile (sweet, savory, Italian, Thai, Mexican, etc), but it is full of Vitamin A, Vitamin C and Fiber. Pretty eyes, healthy immune system, healthy GI tract = win win (source).

The real star of this show was the Trader Joe’s Bruschetta Spread. I used it as the sauce and it is divine. As Loreli Gilmore would say, I wanted to take a bath in this sauce. So delicious. If you see this, buy it!

Bruschetta

Chicken Pesto Bruschetta Stuffed Buttercup Squash

Stuffed Squash 2Ingredients:

  • 2 oz of pasta
  • 1/2 Butternut squash (or any squash really)
  • 1/4 cup Trader Joe’s Bruschetta Spread
  • 4 Chicken Pesto Chicken Meatballs (I used Nature’s Promise)
  • Sprinkle of parmesan cheese
  • Seasonings – garlic powder, salt, pepper and basil

Directions:

  1. Preheat the oven to 385
  2. Slice butternut squash in half, take out the seeds and save the other half for another time.
  3. Coat half the squash with nonstick cooking spray and bake face down for 30 minutes.
  4. After 30 minutes, boil the pasta water. Cook the pasta as the directions on the box.
  5. Take the squash out of the oven, turn over and season with desired spices.
  6. After pasta is done cooking, add Bruschetta spread and chicken meatballs to pasta pot and stir.
  7. Once combined stuff the squash.
  8. Put back in the oven for another 10 – 12 minutes.
  9. Take out, let cool and enjoy!

Stuffed Squash

What is your favorite squash?

Cheesy Smokin’ BBQ Chicken Sandwich

Sandwiches – I love them. I could (and sometimes do) eat them for breakfast, lunch and dinner. They are so versatile – no one sandwich has to be the same!

Lately I have been obsessed with all things barbeque. The sweet, smokey flavor adds a nice punch to any savory dish. Why I never thought to add this condiment into a sandwich earlier is beyond me, but better late than never.

The other star of this meal – the bread. Sourdough bread will and forever be my favorite. I found this whole wheat sourdough bread at a local health food store. So flavorful, so good.

bread-alone-logo-480

Cheesy Smokin’ BBQ Chicken Sandwich

Sandwich 1

Ingredients:

  • 2 slices of whole wheat sourdough bread
  • 2 slices of Applegate Farm BBQ Sliced Chicken Breast
  • 2 Slices of Sargento Ultra Thin Provolone Cheese
  • 1 cheese wedge
  • 1 fresh Roma tomato
  • 1 Tbsp BBQ Sauce

Directions:

  1. Gather your ingredients
  2. spread both slices of bread with the cheese wedge. I used Stop & Shop White Cheddar, but any cheese wedge will work.
  3. On one slice of bread place the deli meat.
  4. On the other slice of bread place the cheese.
  5. Drizzle both sides with the BBQ sauce
  6. Slice the Roma tomato and place on either slice of bread.
  7. Toast the sandwich until the cheese has melted.

Sandwich 3

Craving Satisfied!

What is your favorite sandwich condiment?

 

Hands down the BEST part of Fall

SQAUSH!!!

Ask any Dietetics major and I am pretty sure that 99% of them would say squash is the highlight of the leaves changing and the temperatures dropping. From butternut, buttercup, acorn, carnival and spaghetti, I most certainly do not discriminate.

Did you know that 1 cup of squash provides you with 1/2 the RDA for Vitamin C and 4.5x the RDA for Vitamin A!? My potential papercuts are shaking in their boots :D (Source)

To say I am addicted would be an understatement. Combine squash with my love of Thai/Chinese food and it is a recipe for greatness!

Thai Peanut Teryaki Pineapple Stuffed Squash

squashthai

Ingredients:

  • 1 carnival squash (or any other squash of your choice!)
  • 3 Aidell‘s Teryaki Pineapple Chicken Meatballs
  • 2 oz Rice Noodles
  • 3 TBSP Archer Farms Thai Peanut Sauce
  • Brussel Sprouts
  • Seasonings: garlic powder, garam masala

Directions:

  1. Preheat the oven to 475
  2. Slice the squash in half and deseed
  3. Spray with non-stick cooking spray and season
  4. Place in over for 25-30 minutes
  5. After 30ish minutes have ellapsed, preheat a nonstick pan and boil pasta water
  6. Cut meatballs & brussels sprouts up and place on heated nonstick pan; sautee until browned
  7. Once the pasta water comes to a full boil, cook pasta for amount of time on the box
  8. After pasta has cooked and meat is browned, drain the pasta and add meatballs & brussels sprouts into the pasta pot
  9. Top with Thai Peanut Sauce and mix thoroughly
  10. Take squash out of the oven and stuff with pasta mixture
  11. Put back in the over for another 10ish minutes (I usually do the dishes!)
  12. Enjoy :D

closeup

If you are not a huge squash lover, well then I hate to say it but friendship over ;) Good thing my roommate loves the root vegetable just as much as I do or there would be serious problems.

What is your favorite squash? Any good recipes?

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A New Season

Yes, I’ve been away from the blog world.

Yes, I’ve been busy & survived a week straight of exams.

Yes, I’ve been enjoying college life & friends.

I tweeted about blogging earlier this morning, so of course when you tweet something, it means it is true.

Truth be told, I really do miss blogging and taking pictures, because photography is a love of mine. Not to mention, I should probably get some use out of my Nikon, but that is a whole other story. Anyways, things have really quieted down in terms of school so I though I would write. Since my last post, some things have changed, both good and bad:

  • Still marathon training :D
  • Managed to get two very minor injuries that really tested me. First it was a bruised tendon in my ankle and now its a very, very mild case of IT Band in my upper thigh. I’m not going to lie and say its been easy. Mentally, its been rough. Two back to back injuries makes you feel like your body hates you and is breaking down. To not be able to run the way I like to/want to got me down a couple times. Mostly because I love the wind in my face while running around campus. I like waking up to the sun rising, birds chirping and the bus drivers waving to me. It is just what I’ve known for the past 2 1/2 years here at Tech. Regardless, things are finally turning around and getting better thanks to two amazing doctors.
    • Lessons learned: ALWAYS and I mean ALWAYS wear proper running shoes. Never go with a new brand or size when you know what works. Also, it helps when the soles aren’t run down.
      Cross Training might be the bane of my existence, but the week I took off from running to focus on studies actually benefited my runs and ensured my IT Band didn’t flare up. Listen to your body.
  • Coffee Creamer has changed my life in the best way possible. Don’t get me wrong, I still love it black, but halfway through my cup I LOVE adding some. In case you were wondering, Coffee Mate’s Pecan Praline is epic. Baily’s Cheesecake Creamer isn’t half bad either.
  • I changed my minor to Food Science and Technology after realizing I have a passion for working for a food company post undergrad. Couldn’t be happier.
  • FALL WEATHER IS HERE !!! Pumpkin Spice Bagels? Heck yes!

Naturally, I have a fall inspired recipe for ya’ll!

Creamy Parmesan Chicken Stuffed Acorn Squash

Ingredients:

  • 1 small acorn squash
  • 1 Garlic Chicken Sausage (I love Alfresco)
  • 1/4 cup Classico Creamy Spinach & Parmesan Sauce
  • Cabbage
  • Mushrooms
  • Kale
  • Heaping amounts of Garlic Powder & Basil

Instructions:

  1. Preheat the oven to 400F.
  2. Slice squash in half and take out the seeds
  3. Place  on baking sheet that is sprayed with cooking spray and bake for 40 minutes
  4. While the squash is baking, sautee the chicken sausage, cabbage, kale and mushroom together. Season generously.
  5. Take squash out of the oven and let cool for 2-3 minutes.
  6. Combine the chicken sausage and vegetables with the tomato sauce
  7. Divide into two portions to fill both squashes
  8. Enjoy!

Wrappin’ It Up

I realized I have not talked about running once since starting this blog, so I thought I should probably recap my past week in running. If you assumed running is a huge passion of mine then you’d be correct. I enjoy training for an upcoming race because it gives me motivation to get out the door when I’m just not feeling it. Right now, I am not in “training” per say, my dad and I are still working out the logistics for my next marathon but I still like to pretend that I am.

Mileage –> 72.55

Honestly, this is pretty normal for me – give or take a few miles. It feels great to get back into my routine. Between finals, moving out of the dorm and starting my internship I had to take lots of rest days (no complaints) and adjust my schedule.

Reflections of the past week:

  • Hills are killer – running in Virginia is a lot easier.
  • Hills make for killer leg muscles.
  • New York drivers are aggressive & don’t care about the little girl running on the side of the road if they have places to be
  • Ditto to teenagers
  • Hot weather really drains me – pace & energy wise.

Of course I can’t leave you without some food – after all runners need fuel ;)

Sundried Tomato Basil Pesto Chicken Wrap

In the wrap:

  • 1 large whole wheat tortilla
  • Laughing Cow Sun-dried Tomato Cheese Wedge
  • Trader Joe’s Sweet Basil & Pesto Chicken/Turkey Sausage
  • 1 large zucchini
  • Handful of sun-dried tomatoes

I sauteed the zucchini to soften it & spiced it up with basil, oregano and Italian seasoning.

That’s a wrap!

P.S Follow me on twitter :)

Salad Saturday!

Summer weather is finally here! In the midst of hot afternoons, nothing sounds better than a huge salad. I love how versitile salads are. You can customize them to meet your cravings & nutritional needs. Don’t forget about the benefit that veggies are high in water so they help keep you hydrated through these summer months. In the mix:

  • Romaine Lettuce
  • 1 Tomato
  • Trader Joe’s Fiesta Corn
  • Sauteed green & red peppers & onion
  • Caesar dressing
  • Trader Joe’s Buffalo Chicken Meatballs
  • Utz Corn Cheese Puffs

The star of the show was the Buffalo Chicken Meatballs, but I’ll rave about those in another review. Just trust me when I tell you they taste good at every meal.

What are your favorite summer food?