Link Love #12

I always start my Link Love posts at the beginning of the week, often time before my current weeks’ post is published. This week, my post filled up so quickly! I love the blogosphere and everything that it has to offer.

Health

Replace Skinny with Healthy - Olive to Run

Replace Skinny with Healthy – Olive to Run

Replace Skinny with Healthy – Olive to Run
Why Losing Weight Might NOT be the Answer – MusselFIT
“Knowing” Versus “Doing” – JillFit
Don’t Let the “Fat Burning Zone” Deceive You – PFIT blog
How to have a healthy relationship with the scales – Keeping Healthy, Getting Stylish

Fitness

5 Days of Full-Body Workouts - Health

5 Days of Full-Body Workouts – Health

Gonna Make You Sweat: 5 Days of Full-Body Workouts – Health
Yoga Fit ARMS – My Healthy Nest
30 Variations of Lunges – Lifting Revolution
22 Kick-Ass Kettlebell Exercises – Greatist
10 Ways to Become a Faster Runner – FitSugar

Food

Braised Chicken with Noodles & Vegetables - Notions & Notations of a Novice Cook

Braised Chicken with Noodles & Vegetables – Notions & Notations of a Novice Cook

Making Dakjjim (닭찜) / Braised Chicken with Noodles & Vegetables – Notions & Notations of a Novice Cook
Spiced Chocolate Popcorn – Gimme Some Oven
Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples – Food52
Apple Nut Porridge – Running to the Kitchen
Sweet Potato and Quinoa Salad with Soft-Boiled Eggs – Naturally Ella

Food for Thought

Do you have a favorite post from the past week?

Guest Post: The Smart Kitchen Crunchy Spinach Salad with Salty Sweet Tahini Vinaigrette

I’ve recently found a new favorite blogger and I knew when I was looking for guest bloggers that she was one I had to share with you! Sarah of The Smart Kitchen is always sharing delicious recipes and fun tidbits of her life. And she’s clearly a nut butter-lover like me.. she even has her own line of nutty butters! [Note to self: buy some soon!]

The recipe that Sarah is sharing with us today sounds so tasty I almost can’t wait to come home to make it! …..almost. 😉


Hi y’all! My name is Sarah, but the ladies of the healthy living blog world--or at least the handful who consistently read my blog–know me as Miss Smart. I blog over at The Smart Kitchen, where I spend an absurd amount of time using my food processor, shopping at every grocery store in town on the hunt for manager’s specials, attempting to figure out four thousand ways to use the same ingredient, eating an excessive amount of nut butter straight from the jar…and, literally, licking my plate in restaurants. [No. Seriously.]

I was thrilled to have Brittany ask me to submit a guest post as she is honeymooning this month, and while I would rather be honeymooning myself–heck, y’all, I’d settle for a nice boy taking me out to dinner 😉–I am happy to be able to take a little virtual vacation.

I say “submit” instead of “write” a guest post, because what I often like to do when I go ‘a-visiting’ is find and old post or recipe that deserves to see the light of day Google reader again. Today’s recipe and post is a Glee-style mash-up of a nostalgic family favorite, reinvented not once, but twice, both for my blog, and the blog of a local magazine I was writing for last spring.

My aunt Elizabeth is a master hostess. She is the kind of woman who can decide one afternoon to throw a cocktail party for 50, and by 6 o’clock, have drinks at the ready, appetizers laid out, and be dressed and ready to greet her guests with such nonchalance you’d think she’d been preparing for four weeks, instead of four hours.

So when it comes to recipes for entertaining, I always turn to her tried and true formulas--stored (not very safely) in my binder of family recipes-of ease, taste, versatility and appeal.

And there right on top, in the section labeled “salads,” is the unnamed, known only as “that salad Aunt Elizabeth makes,” deliciousness that once, at a potluck where I served it, inspired a guest to proclaim, “I don’t even like salad, and I’m going back for seconds!”The original recipe calls for a base of spinach and shredded cabbage.As all great hostesses know, what shortcuts you take are between you and the four walls of your kitchen, so you can buy bags of baby spinach AND bags of shredded cabbage and save yourself time. [The original recipe, in fact, calls for that.] Since cabbage happened to be on sale, and lasts for years in the fridge,* I went ahead and shredded half of a head in my food processor.

*I am not a certified doctor. Do not trust me on this.All that’s left to do now is chop up somegreen onions…. …and sprinkle on some sliced or slivered almonds, sesame seeds, and the dry ramen noodles (sans seasoning packet) stereotypically favored by starving artists, twenty-something bachelors, and Brother Smart when he was 15 years old.

Except I forgot the ramen.

I did, however, have a number of green apples that had accumulated in my lunch bag throughout the week as, whenever I walked through the teacher’s lounge it seemed appropriate to take another one. [They were free. They were there. I obviously subconsciously knew I would need them later.] Since I was already changing things up from the original, I decided I might as well just keep on Smart Kitchen-izing the traditional. Once I had photographed the standard salad and dressing, I added the aforementioned apples, and got to work on a NEW dressing.Instead of adding canola oil to the combination of vinegar, pepper, sugar, and seasoned salt…

Aunt Elizabeth would use Lawry’s. Penzey’s was found in my moving boxes first.

…I took a hint from the sesame seeds in the salad and added tahini (and tahini oil) instead!Now the salad was good before. But this Salty Sweet Tahini Vinaigrette concoction? Well that is the stuff of tastebud tantalizing dreams, I tell you!Before serving—and Aunt Elizabeth says to always serve a salad dressed*–whisk it up quite a bit to make sure the tahini has inflitrated the vinegar.

*Makes sense, really. You wouldn’t show up to the party naked, would you?But since this whole ‘whisking’ of dressing in a bowl concept doesn’t really do it for me, I filled up a jar and shook it out instead.

And yes, I did go back for seconds.*

*And pack thirds for lunch!

Crunchy Spinach Salad w. Salty Sweet Tahini Vinaigrette*

*Note: I’ve cut the recipe down here for a 2-4 serving size.

For the salad:

  • One half 10.oz-package baby spinach (or regular spinach, loosely chopped)
  • 2-3 cups shredded cabbage (or 1/2 package angel hair cole slaw cabbage)
  • 3 green onions, sliced (whites and light greens)
  • 3 Tbsp. sliced almonds
  • 1 small green apples, chopped
  • 1 Tbsp. sesame seeds
    Ramen noodles, dry, crumbled (optional)

For the tahini vinaigrette:

  • 4 Tbsp. tahini
  • 1 1/3 cup cider or rice vinegar
  • 4 Tbsp. sugar
  • 2 tsp. seasoning salt
  • 1/2 tsp. black pepper

Layer salad ingredients in a large bowl. In a separate bowl (or jar), whisk (or shake) together dressing ingredients. Just before serving, whisk (or shake) dressing again and pour over salad!


Like I said, I almost can’t wait to come home to try this salad. I have a feeling it’ll be a new go-to. Thanks again, Sarah!

Food for Thought

What is your favorite salad combination?

Pink Lady Beet Juice

Recently I’ve seen a lot of people talking about juicing. It’s definitely something that has intrigued me for some time, but the price tag on the juicers was not so exciting. Mom to the rescue! Luckily for me, my mom happened to have a juicer that she hasn’t been using so I was happy to take it off her hands. And now with this new, fun appliance, I had to figure out where to start.

Last weekend, Nathan and I went to our local farmers’ market and I got myself a fresh juice. And I watched very closely to what was being put into it. Ingredients noted and I was off! I put my own little twist on the juice and absolutely love it! [Though it did take a few adjustments here and there..]

Pink Lady Beet Juice

Makes three 1¼ cup servings

Beet Carrot Apple Ginger Juice Pink Lady Barr & Table

Ingredients
– 4 small beets & greens
– 2 large apples [I use fuji]
– 1 16oz package carrots
– 4-5″ english cucumber
– 1-2″ ginger root [Depends on how spicy you want it!]

Directions
Cut your fruits and vegetables as needed for your juicer and go! Feel free to adjust any ingredients to your taste.

Nutritional Stats
Per 1¼ cup serving

175 Calories  /  0g Fat  /  27g Carbs  /  27g Sugar  /  10g Fiber  /  4g Protein

Beet Carrot Apple Ginger Juice Pink Lady Barr & Table Fuji

Food for Thought

Have you ever made your own juice? What’s your favorite flavor combo? I’m always looking for new ones to try!

What I Ate Wednesday #7 – Sunday Brunch

Sundays are definitely one of my favorite days. Morning yoga in the park, hitting up the farmers market, and on some special Sundays, we do brunch.

One thing you need to know about Nathan and me is that we love deals. Groupon and Living Social are my best friend. So much so, that people poke fun at me for work.. “Oh, you’re going out to eat? What kinda deal did you get?” I have no problem with this because as a foodie, trying new restaurants (for half price, mind you) is nothing less than awesome!

This past Sunday’s brunch was at Lebanese Taverna. It may not have been a new restaurant to try, but we absolutely love the food there, so when a deal popped up for brunch, we were on that like white on rice! Or hummus on pita.. you choose 😉

I realized when I went to put this post together that I didn’t take pictures of any of my food from Sunday, except brunch sooo here’s a quick break down!

Breakfast
Cinnamon raisin protein oats & quinoa. This recipe is coming soon and you don’t want to miss it!

Brunch
Lebanese Taverna deliciousness!

Homemade Bread
This is important enough for it’s own line. Have you had their bread?! It is incredible.

Red Sangria
Pomegranate wine, triple sec, brandy, cinnamon, basil, apples, and plums. I would order that every time!

Barr & Table Lebanese Taverna Sunday Brunch Red Wine Sangria Apples Plums

Our Feast!
Hummus, Baba Ganoush, Lebanese Salad (cucumber, tomato, mint, & onion), Chicken Kabob, and Beef & Lamb Shwarma.

Barr & Table Lebanese Taverna Sunday Brunch Hummus Baba Ganoush Chicken Kabob Beef & Lamb Shwarma Cucumber Tomato Salad

Barr & Table Lebanese Taverna Sunday Brunch Hummus Baba Ganoush Chicken Kabob Beef & Lamb Shwarma Cucumber Tomato Salad

My favorite parts? The baba ganoush and beef & lamb shwarma. I could eat all of it. All day. Everyday.

Booza
An ice cream trio with Pistachio-Orange (my fave!), Vanilla Cardamom (Nathan’s fave!), and Honey (the overall crowd-pleaser.)

Barr & Table Lebanese Taverna Sunday Brunch Vanilla Cardamom Pistachio Honey Ice Cream Dessert

Clearly, it was too warm outside to let the ice cream pose for a picture, so naturally, we devoured it! Sorry. (Not really.)

Dinner
Leftover thai.. steamed bean thread noodles with fresh ginger, hu-nu, onions, carrots, baby corn, scallions,bean sprouts, pork, and bean sauce in a hot pot and a side of edamame. This comes from a place called Thai Arroy. It looks like a little whole-in-the-wall, but it is the best thai food in Baltimore!

Snack Time
Homemade peanut butter froyo. This is another recipe coming soon and definitely worth checking out! It’s so easy and much cheaper than going out 🙂

Barr & Table Homemade Peanut Butter Key Lime Pie Froyo Frozen Yogurt Almonds Carob Chips Chocolate Peanut Butter Chips

Like I said.. I didn’t do such a great job of taking pictures on Sunday, so now you’re subjected to a bad Instagramed phone picture. For this, I truly apologize.

Speak Up!

What’s your favorite Sunday tradition? Are you a Sunday brunch-er?

And don’t miss my giveaway; you have until tomorrow night to enter! You could win a case of the delicious CalNaturale Svelte! Yum!

What I Ate Wednesday #5 – My Favorite Sensible Dessert

Another week, another What I Ate Wednesday post! But this one has a recipe.. check it out!

Recently my eats have been looking rather similar on the day-to-day front. And I’m perfectly ok with that! Breakfast is looking something like this..

Barr & Table Tone It Up Pineapple Protein Pancake Maple Syrup Shredded Coconut Strawberries Blueberries Bombshell Spell

A Tone It Up pineapple protein pancake (and dare I say, I’ve totally mastered the flip!), topped with a drizzle of maple syrup, a couple diced up strawberries, some blueberries, some unsweetened shredded coconut, and a little extra sprinkling of cinnamon. Along side of that, I have the Bombshell Spell, which is a deliciously wonderful way of getting a little shot of apple cider vinegar into your life. These recipes come directly from the Tone It Up Beach Babe plan that you get when you purchase their membership plan, and are a part of the 5 Day Slim Down that I did last week. Since mastering the pancake, I’ve been craving it like no other. I could seriously eat it everyday.. sometimes twice a day!

Snack #1 is 1/2 grapefruit sprinkled with Stevia or Truvia and some coffee with almond milk.

For lunch, I’m loving some teriyaki marinated tofu with homemade pineapple salsa all wrapped in collard greens. It’s a relatively new-to-me idea to use the collard greens as wraps, but it’s wonderful!

My absolute favorite afternoon snack is my new Peanut Butter Cup Protein Shake, and the past few times I’ve made it, I put 1 cup of spinach in. You don’t even taste it and you get that little bit of extra veggie.

For dinner, I mixed it up a bit. This delicious bulgar wheat salad with asian slaw and chicken really hit the spot! I found a recipe awhile back for Asian Quinoa Salad, but when I found myself at the store looking for quinoa that wasn’t there, I grabbed the bulgar wheat and went to town! Other than being a wheat product as compared to a grain, bulgar wheat has many of the same nutritional aspects as quinoa. It’s high in protein, low in calories, and low in fat as well! It also has a little bite to it that I really enjoy. Please excuse the not-so-lovely picture..

And now onto my favorite sensible dessert. I’ve pretty much made it every night for the past couple weeks.

Apple Pie Parfait

1 serving

Barr & Table Apple Pie Parfait Walden Chocolate Syrup Cinnamon Oikos Vanilla Greek Yogurt

Ingredients
1 apple – I prefer fuji
1/4 cup fat free vanilla greek yogurt
Cinnamon
Walden’s Sugar-Free, Calorie-Free Chocolate Syrup

Directions
Chop up apple into bite size pieces and toss with a little cinnamon. Put the apple in a glass and top with half of the yogurt, a little sprinkle of cinnamon, and a drizzle of the chocolate syrup. Repeat for the other half of the apple and yogurt, and devour!

Barr & Table Apple Pie Parfait Walden Chocolate Syrup Cinnamon Oikos Vanilla Greek Yogurt

If you really want to get fancy, throw some dark chocolate chips in there or even a little unsweetened shredded coconut.

I really love this as an after workout dessert because the yogurt gives me a little bit of protein, but it’s not too heavy before bed.

Speak Up!

What’s your favorite sensible dessert?