Happy S’mores Day! No campfire is complete without s’mores. The traditional recipe is a piece of chocolate with a roasted marshmallow between two graham crackers, but why stop there? Below are 5 creative s’mores combinations for those who want to mix it up a bit.
My husband and I are in charge of stuffing and mashed potatoes this year for Thanksgiving dinner, so I came up with a wonderful homemade stuffing recipe that is sure to please everyone. A great thing about stuffing is you can add whatever you want to make it your own, so here is a basic recipe you can add meat, vegetables or fruit to without having to change the directions.
What do you like to add to your stuffing?
1 loaf Whole Grain Bread (you can use gluten free bread if you would like) 1 loaf of White Bread 1/4 cup of Parsley
Olive Oil or Butter
2 Tablespoons of Sage Salt and Pepper to Taste 2 onions (or 1 large onion)
1 cup of mushrooms
3 large eggs, lightly beaten
2 cups chicken broth
Lightly spread each side of the slices of bread with olive oil or butter. Broil the slices of bread until they are slightly brown/toasted. It took us about 7 minutes for each side. Allow bread to cool completely on a wire rack
After you have boiled the bread preheat the oven to 325 degrees and begin to cut the bread into small pieces or put into a bag and break it up bread crumbs. Place in bowl with parsley, sage, salt and pepper.
Cook onions, mushrooms and any other veggies you would like to add until they have softened.
Transfer vegetables to bowl with the toasted bread crumbs. Add eggs and chicken stock, and gently toss. Transfer mixture to a buttered shallow baking dish.
Bake, covered, in middle of oven for 30 minutes at 325 degrees. To brown the stuffing, uncover and bake for an additional 20 minutes.
The beginning of fall means fresh produce from your local farmers will be coming to an end. This week I was able to speak with holistic nutrionist, Amber Young. I really enjoyed talking with her about what holistic nutrition is and how we can incoporate it into our diet. Amber said the three main things to remember is to eat seasonal, organic and unrefined foods and one of the best places to find these foods is at your local farmer’s market. So, with Amber’s help I put together a list of some of the best fruits and veggies for fall you can find at any farmer’s market.
What is your favorite item to buy at the farmer’s market?
Pumpkins: This festive gourd isn’t just for decoration. When you are searching for a pumpking to cook make sure it is fully mature, so it is hard enough for short term storage and don’t ever carry a pumpking by it’s stem. If them stem breaks off it can leave the gourd with an open wound that invites rot and infection. Lastly, check the pumpking for any brusies or soft spots. This could be sign of infection which means the pumpkin will rot very quickly.
Winter Squash: Butternut squash and spaghetti squash are only a couiple of the winter squash varieties you can find at your local farmers market. Butternut squash has a yummy nut flavor perfect for fall recipes and spaghetti squash can be eaten like pasta, so it is a healthy alternative to noodles.
Apples: You may have heard people saying they like to go apple picking in the fall and that is because although apples are availalbe year round they at their ripest September-November. Apples contain lots of Vitamin C and heart healthy fiber and can be added to many dishes or they can be a great snack all on their own. When searching fo the best apple make sure there are no soft spots or bruises
Brussel Sprouts: I feel like brussel sprouts get a bad rap, but they can be delicious when cooked the right way. If you are a bacon enthusiast think about adding a little iron and calcium your favorite meat by including some brussel sprouts. If you are a vegetarian drizzle your favorite sauce (maybe a homemade pesto) onto the healthy veggie.
Pomegranates: They can be hard to peel, but boy are they delicious once you get them open. Pomegranates peak between August and December, making fall the best time to break open the tasty fruit. Add some pomegranate to your next salad or batch of cookies for some extra antioxidants.
It is important to be mindful of what we eat becuase the foods we put into our body can affect us in so many ways. I like to be healthy and try to eat “well” on a regular basis, so I was really excited to talk to holistic nutritionist, Amber Young to see what tips she could give me. A short video is below, but if you would like to learn more about Amber and holistic nutrition you can visit her webiste Young Nutrition.
P.S. Amber is 6 months pregnant with her first child and I asked her what to eat when you are expecting. She suggested seasonal, organic and unrefined foods.
Sometimes it can be difficult to eat something in the morning. Many of us grab a protein bar or a piece of fruit to eat during our commute to work, but starting the day off right with a nutritious breakfast can help you energy throughout the day. I have been searching for an easy and healthy breakfast recipe that keeps me full until lunch. I have looked at food blogs, Pinterest and recipe books and one of the most common recipes I found was an no cook, refrigerator oatmeal. I tried a few recipes, but none of them were “me”, so I experimented with some ingredients and came up with something my taste buds were excited to wake up to. My recipe is below, but the nice thing about this breakfast is that you can add anything you want to make it something you like. Many people add peanut butter, cocoa powder, different fruits, etc, so have fun experimenting until you find what works for you.
What do you like to eat for breakfast?
1/2 cup old fashioned rolled oats (regular or gluten free)
2/3 cup almond milk
1/4 cup low fat Greek yogurt
1/2 teaspoon pure vanilla extract
1/4 teaspoon of cinnamon
as many raspberries you would like
Place oats, almond milk, yogurt, vanilla extract and cinnamon into a bowl and stir until mixed.
Are you celebrating Cinco de Mayo this weekend? Whether you are hanging at home with a couple friends or you are throwing a full on fiesta, a fun margarita recipe is a must. Below is an easy recipe with a perfect amount of sweet and spice.
How do you like your margarita?
Ingredients for two margaritas:
6 oz tequila
4 oz lime juice
1 cup ice cubes
1 cup fresh raspberries
2 oz sparkling water
2 oz jalapeno syrup
1 cup water
1 cup sugar
Method for jalapeno syrup:
Slice a jalapeno in half
Heat the water and sugar over medium heat until the water is dissolved
Add the sliced jalapeno, bring it to a simmer, turn heat to low and cook on low heat for 15 minutes
Remove from heat and let it steep for 20 minutes
Strain the syrup through a fine mesh sieve and store in the refrigerator until serving
Method for non blended margarita:
Fill a cocktail shaker with ice
Add tequila, lime juice, sparkling water and jalapeno syrup
Cover and shake for about 30 seconds
Strain into a glass
Add muddled raspberries and enjoy
Method for blended margarita:
Place tequila, lime juice, raspberries, sparkling water and jalapeno syrup into a blender
Blend until smooth
Add ice, push it to the bottom and blend until smooth
Are you looking for the perfect cocktail for your Oscar party this Sunday? During the Sundance Film Festival I was lucky enough to speak with one of the West Coast Brand Ambassadors for Grey Goose and he showed me how to make one of their newest cocktails, the Grey Goose VX Martini Exceptionelle. Below is a video explaining a little about the Grey Goose VX and directions on how to make this exceptional martini.
Have you tried Grey Goose VX yet?
2.5 oz. Grey Goose VX
Spray of honey water
Garnish or skewer of frozen grapes
Rinse absinthe in glass, stir VX over ice and strain in martini glass, spray honey water into glass and garnish with frozen grapes peach slice or no garnish at all.
I have officially lost my voice and still have two days left of the Sundance Film Festival. I have a few more interviews scheduled and I need to find my voice, so I have been researching quick and easy remedies. Many people have said to sip on a hot drink like a hot toddy. It turns out people have been drinking hot toddies for decades to help soothe a sore throat and relieve the aches and pains that come with a cold. Whiskey acts as a decongestant and combined with honey, lemon, tea and the steam from the drink you have a perfect concoction to help clear up cold symptoms. Alcohol can also dehydrate you, so you will want to limit yourself to just one. Below is the classic hot toddy recipe to help relieve any signs of a cold or to help find a lost voice.
What do you like in your hot toddy?
1 cup of hot water
1 bag of herbal tea
1 1/2 ounce of your favorite rum, whiskey or brandy
When toasting to an achievement big or small many people think of toasting with sparkling wine. I was interested in learning about the different types of sparkling wines around the world, so I did some research to find out how many varieties there are to choose from. Nine types of bubbly I found are below.
What is your favorite drink to toast with?
Champagne: A sparkling wine produced from grapes grown in the Champagne region of France.
Prosecco: An Italian white sparkling wine
Pezsgo: Sparkling Hungarian Wine
Sekt: German, Czech,Slovak and Austrian sparkling wines
Sparkling Shiraz: An Australian style of wine
Cava: A Spanish sparkling wine
Espumante: The Portuguese version of sparkling wine
This week I was able to speak with holistic nutrionist, Amber Young. I really enjoyed talking with her about what holistic nutrition is and how we can incoporate it into our diet. Amber said the three main things to remember is to eat seasonal, organic and unrefined foods and one of the best places to find these foods is at your local farmer’s market. So, with Amber’s help I put together a list of some of the best fruits and veggies of the summer season you can find at any farmer’s market.
What is your favorite fruit to buy at the farmer’s market?
Berries This includes raspberries, blueberries and blackberries. Berries are a great low fructose fruit to have for dessert or to add to any of your summer smoothies. When shopping for berries avoid wet or mushy berries and don’t wash them until you are ready to enjoy.
Tomatoes Don’t be overhwhelmed by all of the different types of tomatoes at the farmer’s market. You will usually find heirloom tomatoes in green, yellow, orange or red as well as cherry tomatoes and the classic beefsteak tomato. Whatever tomato you choose make sure it’s full, heavy and round with a pleasant aroma and doesn’t have any unsightly blemishes.
Zucchini I love sprinkling a little seasoning on fresh squash and cooking it on the grill. It is a yummy and healthy alternative to potato chips and other unheathy snacks. Pick firm zucchini which are about 4-6 inches long with shiny, wound free skin.
Melon No summer is complete without a tasty melon. Whether your favorite melon is watermelon, cantaloupe or honeydew you want to make sure it’s firm, symmetrical and free of cuts or bruises.
Peaches I get so excited for a fresh bowl of peaches in the summer becuase it is one of the few fruits I don’t have year round. I am very picky about peaches and I don’t think they taste right unless they are fresh, which is only in the summer. If you want your peaches right away choose the peaches that have a sweet peachy smell and are a little softer to the touch. If you want to wait to eat this tasty treat choose the firmer peaches with a fainter peachy smell.
Corn I can’t think of any other veggie I like more at a summer barbecue than fresh corn on the cob. It can be prepared many different ways and is fun to eat. Fully ripened corn has bright green, moist husks you should be able to feel individual kernels by pressing gently against the husk.
Green Beans I really enjoy green beans as a summer side dish. They are one of the few varieties that can be eaten fresh or you can prepare them by steaming or boiling. Look for brightly colored beans that are firm, free of blemishes, and snap when broken.