Pin Ups

It’s time again for another Pin It Party hosted by the wonderful Lean Green Bean, herself! I love these posts because not only do I get to share some of my more recent favorite recipes, but I get to see so many other awesome pinnable posts from other bloggers in the link up. Don’t forget to make your way over there to check it out!

You can also see my first 2 Pin It Party posts here:
Pin It Party #1
Pin It Party #2

The Lean Green Bean Pin It Party

Breakfast

Cinnamon Raisin Eggy Oats

One of my favorite breakfasts. How can you say no to oats,
nut butter, and a perfectly runny yolk?

Entree

Eggy Quinoa Stuffed Acorn Squash

Another yolk! In case you’re feeling a little breakfasty for dinner.

Sweets & Treats

Mexican Chocolate Snickerdoodle Biscotti

Mini snickerdoodle biscotti are great for any occasion! Maybe this should be under breakfast too 😉

Peanut Butter Cup Party Popcorn Barr and Table

This would be a great snack for the Superbowl. It’s nice a light and not too sweet.

Fudge Ems!

Some dark chocolate fudge with a glass of red wine? Match made in heaven!

I hope you enjoy these recipes as much as I did! Now go ahead and start pinning 🙂

Food for Thought

Are you a big pinner?

Link Love #19

It’s the first Link Love of the new year! And there have been some good ones to share 🙂

Health

New Year New Word New Workout Cotter Crunch

New Year New Word New Workout – Cotter Crunch

New Year, New Word, New Workout – Cotter Crunch
10 “New Ways” To Think of Fitness, Nutrition, Weight Loss, Strength In 2014 – Lifting Revolution
What If Every Day Were New Years Day? – Tina Reale
10 Nutrients Scientifically Proven to Make You Feel Awesome – Greatist
50 bite-sized resolutions for better health – NutritionElla

Fitness

A Sweaty Post Holiday Workout Blonde Ponytail

A Sweaty Post Holiday Workout – Blonde Ponytail

A Sweaty Post Holiday Workout – Blonde Ponytail
8 Exercises to Help You Say Sayonara to Saddlebags – FitSugar
5 Things to Consider When Starting a New Training Program – Breaking Muscle
Row, Row, Row Workout – Peanut Butter Fingers
Sexy Dancer Arms Workout – Livewell 360

Food

Meyer Lemon Roasted Carrot Strings with Lemon Garlic Sauce Running to the Kitchen

Meyer Lemon Roasted Carrot Strings with Lemon Garlic Sauce – Running to the Kitchen

Meyer Lemon Roasted Carrot Strings with Lemon Garlic Sauce – Running to the Kitchen
Detox Quinoa Salad – Kiss My Broccoli
Spicy Sweet Potato Egg Skillet – Peachy Palate
Miso Mushroom Zucchini “Ramen” Noodles
– Inspiralized
Crunchy Quinoa Granola – Iowa Girl Eats

Food for Thought

What’s your favorite post so far this year? 😉

Link Love #18: My Top 5

Happy New Years Eve!! Wow, I can’t believe the year is over.. it seems like it just began. It’s time to wrap this baby up and look forward to creating new goals [and achieving them!], new experiences, and new memories. I usually use my link love posts to share some of my favorite posts from the blogosphere, but in the spirit of wrapping up this year, I thought I’d share my top 5 most popular posts and my top 5 favorites from this past year.

Most Popular

5. What I Ate Wednesday #4 – 5 Day Slim Down Edition!

What I Ate Wednesday WIAW 5 Day Slim Down Tone It Up TIU

That’s a tasty pineapple protein pancake!

I most certainly have some Tone It Up ladies to thank for this being up there in numbers! People seriously want to know about that slim down. It’s no joke.. you need to be really dedicated and if you are, it really works!

4. Spaghetti Squash Kugel

Spaghetti Squash Kugel Passover Recipe Barr & Table

Definitely making this again soon!

Between Passover and all of the Paleo and low carb diets, it’s no wonder this recipe was a hit! And have you ever had kugel? YUM! Give me my kitchen!

3. Recipe Remix: Carrot Cake Protein Pancakes

Barr & Table Carrot Cake Protein Pancakes About Time Cinnamon Swirl Whey Protein Powder Flax Cottage Cheese Egg White Cinnamon Almond Milk Agave Nectar Salt

Ooh baby! I almost forgot about these.

I love my sweet breakfasts and anyway I can sneak a little veggie in there makes it that much more perfect.

2. Foodie Friday: Peanut Butter Wonderful Powerballs

Peanut Butter Co White Chocolate Wonderful Powerballs Perfect Fit Protein Coconut Flax Chia Hemp Barr & Table

Everything is better with peanut butter!

My first attempt at protein bites and they were a delicious success! I definitely recommend this recipe.

1. Minty Irish Powerballs

Barr & Table Minty Irish Powerballs Cashew Butter Perfect Fit Protein

The perfect mix of chocolatey, nutty, and minty!

How do you make a protein bite better? Use your homemade nut butter 😉

My Top 5 Recipe Posts

Barr & Table Link Love Top 5 Recipes
Eggy Quinoa Stuffed Squash
Coconut Flour Pancake Variations
Homemade Cashew Butter
Buddha’s Feast
Chipotle Lime Sweet Potato Tofu Burgers

My Top 5 Life Posts

Barr & Table Link Love Top 5 Life

Hitched
Dealing With Doubt
I’m grateful for…
The “S” Word
Baltimore Bucket List and Big News!

My Top 5 What I Ate Wednesday Posts

Barr & Table Link Love Top 5 What I Ate Wednesday WIAW

#44: Wine in Italy
Quick Honeymoon Update
#45: The Wedding Food
#59: Ten Years Gone
#64: The First Weekend

Food for Thought

Do you have an all-time favorite post from this past year?
Any big plans for NYE?

Foodie Friday: Eggy Quinoa Stuffed Squash

I made the best dinner last night. Seriously, it was a big, edible bowl of comfort food and it is the perfect Fall dish and it started when I couldn’t stop thinking about Meg’s Egg in a Squash. This recipe also easily adaptable for whatever veggies you have on hand which is one of my favorite ways to create a recipe!

Eggy Quinoa Stuffed Squash

Serves 2

Eggy Quinoa Stuffed Acorn Squash

Ingredients
– 1 acorn squash
– 2 tsp coconut oil
– 1/2 cup quinoa; rinsed
– 1 cup water
– 1/2 cup kale
– 1/2 lb asparagus
– 1/2 zucchini
– 2 tbsp buffalo sauce
– 2 eggs
– 2 tbsp shredded pepper jack cheese
– Salt and pepper

Directions
Preheat oven to 425°F. Slice acorn squash in half, scoop out the seeds, and coat with coconut oil, salt, and pepper. Place on a baking sheet in the oven to roast.

While the squash is roasting, place a medium pot on medium high. Add your dry quinoa to the pot and toast the quinoa for 5-7 minutes until it starts crackling. In the meantime, chop your vegetables into bite-size pieces. Once the quinoa is toasted, add the vegetables, water, and a little salt and pepper. Bring to boil, reduce to simmer, and let cook about 20 minutes until all of the liquid is absorbed.

Once the quinoa mixture is fully cooked, remove the squash from the oven, mix in the buffalo sauce, and measure out approximately 1/2 cup of mixture per half of squash. Make sure to pack the quinoa down into the squash and make a hole in the middle for the egg to sit. Note: you may have some quinoa leftover, but be sure you have enough room for the egg.

Crack one egg at a time and place into each half squash. Top with a little bit of grated cheese, salt, and pepper, and place back in the oven for about 10 minutes. Serve immediately. Devour!

I drizzled mine with a little extra buffalo sauce. And then this happened..

Eggy Quinoa Stuffed Buffalo Acorn Squash

Mmmmm the yolk!

It was so filling and really hit the spot. I can’t wait to make it again! And like I said, it’s so easily adaptable, you could definitely swap out whatever veggies you have on hand and you could also use a different squash. Butternut, kabocha, or spaghetti squash would be fabulous as well!

Nutritional Information

Per 1/2 squash

325 Calories  /  12g Fat  /  42g Carbs  /  11g Fiber  /  2g Sugar  /  12g Protein

Sprint

Food for Thought

Have you ever made a stuffed squash?

What kind of squash would you use for this?

Foodie Friday: Coconut Chocolate Chip Bread Pudding

As a food lover, and more specifically, a sweets lover, I’m always trying to find ways to create healthier options of my favorite foods. So when Nathan looked at our 2-day-old ciabatta bread and asked me to make bread pudding, I gladly accepted the challenge!

Now, if we’re really talking about healthifying, I would have preferred a wheat-based bread.. maybe a whole wheat cinnamon raisin bread. Mmmmm!

But these are minor details.

Coconut Chocolate Chip Bread Pudding

Make 9 – 3″ squares
Adapted from sweetlab

Barr & Table Coconut Chocolate Chip Bread Pudding sweetlab

Ingredients
1/2 stale ciabatta loaf, cubed
1 cup unsweetened shredded coconut
1 egg
3 egg whites
1 – 13.66oz can lite coconut milk
3/4 cup unsweetend vanilla almond milk (Or other low- or non-fat milk)
1/2 tsp vanilla extract (Optional – I opted not to add as I was using vanilla almond milk)
2 tbsp agave (Or another form of natural sweetener)
1 tbsp cinnamon
1/4 – 1/2 cup dark chocolate or semi-sweet chips
Pinch of salt

Directions
Preheat oven to 350°F. Spread shredded coconut over a sheet pan and toast in the oven for about 8 minutes, or until golden brown.

In a large bowl, mix egg, egg whites, coconut milk, almond milk, vanilla extract, agave, cinnamon and salt until well combined. Add in the cubed bread and half of the toasted coconut. Toss until everything is evenly and well coated.

Grease a 9×9″ pan and scatter a small amount of chocolate chips, about 2-3 tbsp, along the bottom of the pan. Add in half of your bread and coconut mixture. Top that with half of the leftover coconut and about 3/4 of the chocolate chips. Create another layer on top of that of the rest of bread and coconut mixture, topped with the last of the chocolate chips and coconut. Allow to rest in the pan for about 15 minutes.

While resting, preheat oven to 325°F. Bake for about 1 hour, or until a toothpick comes out clean, turning halfway through. Once done, allow to rest about 15 minutes to let everything settle.

Or dig right in and burn your mouth.. it might be worth it! 😉 But don’t say I didn’t warn you!

If you like it a little sweeter, feel free to drizzle more agave or other sweetener on top. And if you’re feeling extra fancy, throw a scoop of vanilla bean ice cream on there!

Speak Up!

What’s your favorite bready type of dessert? Are you a bread pudding fan? I never was until just a few years ago.. now I can’t get enough!