Another reason that I’ve been enjoying smoothies is that my current rotation is at a dialysis clinic in Northeast Houston. I live in Southwest Houston….my commute is a good hour without any major traffic delays. Smoothies are quick to make and are easy to drink in the car.

Everyday  I make a different variation based on what I’m craving. Peanut butter and banana is always a favorite, but it’s good to mix it up. The smoothie I made this morning was delicious and made me feel like I was laying on the beach in Mexico.

The key is using coconut milk for the base to give it a tropical taste. Earlier this week at the grocery store I found a new hybrid of coconut and almond milk. I immediately put in my shopping cart. I usually alternate between coconut and almond milk – so this product is perfect for me. I no longer have to choose between the two.

Coconut is the dominant flavor- but the almond milk adds a subtle nuttiness and thins the milk. Coconut milk by itself tends to be a little bit thicker. I’m a big fan!

Nutrition info:

Low in protein but high in calcium, vitamin A, D, and E.

Tropical Smoothie

• 1 cup almond-coconut milk blend, Original flavor
• 1 cup tropical frozen fruit mix (my blend had peaches, pineapple, mango, strawberries)
• 1 cup papaya
• protein powder (optional)

Pour all the ingredients into a blender and give it whirl until smooth.If you like a thinner consistency- add more milk. If you want the smoothie to keep you full for longer- add protein powder.

Now, go make this smoothie, take a sip, close your eyes and dream of a tropical vacation.

Eating healthier foods can be just as easy and quick as eating packaged foods. All it takes is a little bit of planning ahead on the weekends.

Here’s a list of my favorite foods to keep on hand for healthy eating during the week:

(1) Greek yogurt. Chobani has 3 new flavors that I recently discovered. I’ve tried both the cinnamon apple and blood orange. The cinnamon apple is delicious. It tastes like apple pie filling with ice cream to me. It is my new favorite flavor! The blood orange flavor is really good too. It’s tart, citrusy and refreshing. I think it’s tied with lemon as my second favorite flavor. I’ve yet to try passion fruit, but I can only imagine it’s delicious as well.

Greek yogurt is one of my favorite snack foods. It’s loaded with protein, making it a satisfying.  If I’m eating one of the flavored kinds, I eat it as it is. Otherwise, I like to buy the plain yogurt and mix it with fruit or low fat granola.

(2) Fresh fruit. Fruit is the ultimate portable food since it’s easy to grab. My trick is to keep it out in the kitchen in a big bowl. If it’s in plain sight, I’m more likely to grab the fruit. Current favorites include clementines, grapefruits, bananas, and apples. If you want fruit to keep you full for longer, pair it with protein. A handful of almonds, string cheese or peanut butter are some of my favorites.

(3) Raw nuts like almonds, walnuts, and pistachios. These are great for snacking or sprinkling on oatmeal and salads.

(4) Veggies, whether they are frozen or fresh. Fresh veggies work well for dipping in hummus or making stir fry. Frozen veggies are a quick way to make a simple dinner. I’ve been loving the combination of mixed veggies with grilled chicken, avocado and brown rice. It’s a really simple quick meal but satisfying and healthy.

(5) Whole-grain goldfish crackers. Somedays all I want are carbs. Whole grain goldfish satisfy my craving. And the best part is that you can eat A LOT- 55 pieces for 140 calories. I keep a bag in my car for when I get hungry on the commute home (gotta love Houston traffic).

(6) Smoothies. I like to make “green monsters” by blending milk, fruit, and spinach together. As long as you add a banana for sweetness, you can’t taste the spinach at all.

(7) Dark chocolate for when the cravings hit.

(8) Homemade granola bars.

Granola Bars

• 8 oz old-fashioned rolled oats
• 1 oz wheat germ (toasted) or ground flax seed
• 1.5 oz sunflower seeds
• 2 oz walnut pieces
• dash of salt
• 1 oz melted butter
• 1/4 cup peanut butter
• 6 oz maple syrup, honey, agave, simple syrup (any liquid sweetener)
• 2 tsp vanilla
• 1/2 cup chocolate chips
• 1/2 cup dried fruit of choice

Combine oats, wheat germ, sunflower seeds, walnuts and salt.

Mix together butter, peanut butter, sweetener of choice, and vanilla.

Add the liquid to the oat mixture and mix until fully combined.

Add chocolate chips and dried fruit.

Spread in a greased 9 x 9 inch pan.

Bake for 35 minutes or until golden brown at 300 F.

Let cool and cut into bars or squares.

It’s sweet, salty, crunchy, messy and easy.

As you know, I have an unhealthy obsession with salted chocolate/salted caramel/anything sweet or salty. It’s no surprise I immediately added these to my “to make list” when I saw them on Pinterest.

I made them last night while babysitting my cousins. To me there is no better way to unwind from a long day at work than by getting in the kitchen to bake. The truffles are pretty easy to make. They get a little bit messy when dipping in the chocolate. Especially if you get chocolate all over your sweatshirt 

I think the truffles taste best cold. You can’t beat the combination of cool, creamy peanut butter, crunchy pretzels/rice krispies and the sweet chocolate coating.

You can bet I will be making these again very soon!

I got an idea to make rice crispy treats with the gingerbread mallows. It’s been years since I made rice crispy treats. The recipe couldn’t be easier with just 3 ingredients. This would be a great treat to bring to a holiday party for those who don’t like to bake. They are kid-friendly and festive.

I had an extra bag of the marshmallows so I pressed a gingerbread man on top of each square. {Isn’t this cookie stand adorable?}

They are very very good. The outside is crisp but the middle is soft and chewy. I like to make mine on the smaller side so that you can eat 2-3 instead of one.

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On an unrelated note:

I just got back from my cousin Tabatha’s Christmas show at her preschool. Preschool is such a fun age- all of the kids are adorable! She told us she was a “moose”, which had my aunt and I scratching our heads wondering what a moose had to do with the nativity story. Turns out she was a donkey.

This lasagna has become a highly requested item in the family. I first made it on a whim back in September. My aunt and uncle  really liked it and requested I make it again for Thanksgiving. {We have a pretty non-traditional Thanksgiving spread}. Then, my other aunt asked me to make it for a family dinner at her house.

Honestly, I’m surprised it’s such a hit. You see, there is no meat in this. It is full of veggies and whole grain lasagna noodles. There’s still plenty of cheese though. You can’t have lasagna without lots of gooey cheese! Each time I make the lasagna, it’s a little bit different. I throw in whatever veggies/spices/herbs I have on hand. The recipe below is the most recent lasagna I made.

Start by boiling a bit pot of water and cooking the noodles according to directions. Once the noodles are cooked, drain them and set them aside. The next step is to make the homemade sauce. It’s easy and tastes much fresher than store bought. You start by chopping onion, garlic, zucchini, and mushrooms.

Next, heat olive oil in a big saute pan over medium high heat. Add garlic and onions. Cook for about 5 minutes.

Add all of your chopped veggies. I used zucchini and mushrooms. You could also add eggplant, red pepper, carrots, etc. Whatever veggies you like!

Once you’ve let the veggies cook for about 10 minutes until they are soft, add a can of crushed tomatoes and white wine to the pan. Season with salt, pepper, and any spices you have on hand. I used an Italian herb blend. At this point I also added a few handfuls of chopped sun dried tomatoes.

Cover the pan and let it simmer for 20 minutes. The sauce will thicken and reduce a bit. Now you can add fresh herbs and a lot of chopped spinach.

If you like a more “saucy” lasagna, you might want to add another can of crushed tomatoes. As you can tell by the picture below, I like a thicker sauce.

While the sauce is cooking, mix together part-skim ricotta, 2 eggs and Parmesan cheese.

To assemble the lasagna, start by adding a few spoonfuls of sauce to the bottom of a baking dish. Place lasagna noodles on top of the sauce. Spread the ricotta mixture on top of the noodles and then sprinkle with mozzarella cheese. Add a layer of sauce and repeat.

I think I was able to fit about 5 layers into this baking dish. The last layer of noodles is topped with the rest of the tomato sauce and cheese.

Bake the lasagna at 350 degrees for about 45 minutes.

This lasagna makes a lot of servings, at least 12 big pieces. Perfect for a family dinner. You can also make this ahead of time and then freeze the lasagna before baking. This might be a good item to keep in your freezer during this time of year. You never know when you will have unexpected guests. Or be too tired to cook after shopping.

Alright. It’s time to cram a semester’s worth of statistics into my head. By tomorrow afternoon I will be done with my first semester of grad school!

Cookies
Dried Cherry and Almond Cookies with vanilla icing
I like anything by Giada and these cookies are a hit. The dough isn’t too sweet on its own so the vanilla icing is key to making these cookies extra special.
Toasted Hazelnut-Almond and Chocolate Biscotti
Hazelnut and Chocolate….need I say more? My favorite way to eat biscotti is to dip them in a piping hot cup of coffee. Perfectly acceptable for breakfast.
Greek Walnut Sugar Cookies (Kourabiedes)
These cookies are very similar to Mexican wedding cookies. Walnuts are ground finely, mixed with flour and rolled into small balls. After baking they are tossed with powdered sugar. The recipe calls for orange flower water but orange juice works as well.
Florentines
This lacey, crispy Italian almond cookie is very addicting and impossible to just eat one.
White Chocolate Cherry Chunkies
I don’t even like white chocolate but these cookies are delicious. I like to swap pistachios in place of the macadamia nuts.
Gingerbread Men
Once I found this recipe a few years ago I was hooked. This is the only gingerbread cookie recipe I make.
Peppermint Bark Chocolate Chip Cookies
One of my favorite ways to make a standard chocolate chip cookie more festive. Peppermint bark adds a hint of cool peppermint flavor that goes well with the chocolate.

Cakes, Brownies and Bars
Candy Cane Brownie Bites
I imagine these would be fun to bring along to a party. The recipe calls for a boxed brownie mix and candy cane Hershey kisses. They are perfect for a last minute dessert or for those who don’t like to spend a lot of time in the kitchen.
Gingerbread Latte Cupcakes
How cute are these cupcakes? I can’t help by smile when I look at these.
Red Velvet Cake Balls
Fun activity with kids. Make the cake balls ahead of time and then let kids help you decorate them with different types of chocolate and candies.
White Chocolate Cranberry Bars
For those who like white chocolate these are the ultimate bars.
Eggnog Breakfast Crumble Cake
I bet this would be a delicious Christmas morning treat!

Candies for Gifts
Turtle Graham Bars
I made these twice last year during Christmas. Easy and delicious, sweet and salty.
Buttercrunch Toffee
Making toffee may seem scary but all you need is a good candy thermometer and recipe-following skills.
Salted Chocolate Caramel Bark
The moment I saw this recipe on Pinterest I knew I had to add it to my holiday baking list. All you need is 5 ingredients.
Triple Chocolate Cookies n’ Cream Peppermint Bark
Another recipe I made last year- contains dark, milk, and white chocolate topped with peppermint oreos.
Chocolate Chip Cookie Dough Bites
Being the cookie dough lover that I am, I cannot wait to make these. I have a feeling these won’t last long once made.
Cranberry Walnut Biscotti
Dip these biscotti in melted chocolate, drop in a plastic bag and tie with a pretty bow for a yummy gift.

I’m looking forward to going home in 2 weeks and baking up a storm. What’s your favorite holiday cookie? I’d love more ideas!

The challenge was to create a short video to introduce the week’s challenge {Quick Party Picks} and create a recipe to be used as inspiration for the contestants. The easy part was creating a recipe! My current obsession with fig butter was the starting point for a sweet and salty appetizer. Add in some other favorite ingredients like goat cheese, prosciutto, and time-saving Pillsbury thin crust pizza dough – you’ve got a winning party pick.

The challenging part was to film the video. I get really nervous in front of a video camera! Thankfully my cousin Andrea was willing to help me out by lending her gorgeous kitchen and her filming skills. She also helped me relax by pouring me a glass of vino.

Chances are you already have your Thanksgiving menu planned. If you’re looking for a last minute, easy and quick appetizer, I do hope you will try my squares.

You can find my video, tips and recipe for Goat cheese, fig & prosciutto squares on Pillsbury’s Rookie Bake-off Challenge website.

Don’t be afraid to enter the bake-off challenge! You could win $500!

I hope you enjoy the recipe! Thanks again to Kristin and Lauren from for this fun opportunity

**Edited to add: I’ve received a few questions about this so just to clarify I am not participating in the contest. I’m simply hosting this week’s challenge! The recipe/video I created was just to inspire others (like you!) to enter the contest and create your own Quick Party Pick.

….when Chris picked me up from the airport he was quite the bachelor. His hair was long and he hadn’t shaved in awhile. Within a few hours I had him neatly shaved and with a fresh hair cut I wish I would have taken before and after shots. It was quite the difference!

Later that night we had the rehearsal at the church followed by a nice, cozy dinner at Lake Elmo Inn. The weather was freezing so it was great to be in a room with a fireplace. Thanks to the O’Keefe’s for a lovely dinner.

I spent the night before the wedding with the bride-to-be in her hotel room. We were both extremely tired so we fell asleep quickly. The next morning we woke up bright and early to start getting our hair and makeup done. As we took our turns, I got busy trying to write my speech! I left it for last minute because I had no idea what to say and I was terrified of talking in front of 240 guests. But, somehow, once I started typing the words just flowed.

{Kim, Dan’s sister, and Jen, his cousin, did an amazing job with our hair and make-up.}

It was a gorgeous wedding. The reception was held at the University Club in downtown St. Paul. Sof and Dan created a lot of the wedding decor themselves so it was very personalized and unique. The photo booth was a huge hit (and homemade). I was soooo nervous for my maid of honor speech but thankfully I don’t think I embarrassed myself too much. The wedding was extra fun for me because it included both my family and friends. I got to see so many people- I just wish I would have had more time to talk to everyone. Unfortunately I didn’t take many pictures since I was busy having fun. I can’t wait until the photographer’s pictures are ready so that I can see all the details again.

At the head table with the newlyweds:

Bridesmaids with Bride:

The entire wedding party:

My love and I:

Sof made us these beautiful pearl bracelets.

Acting silly at the wedding photo booth:

Besties!

Besides the wedding and spending time with family over the weekend, I enjoyed catching up with my best friends. I really miss them! And of course, I spent a lot of time kissing and cuddling with my babies.

The trip was much too short and I definitely bawled shed many tears saying bye. {Fact: The security team at the airport is nicer if they see you with puffy, teary eyes.} I can’t wait to be home again for Christmas.

I have a last minute recipe to share with you. A pumpkin cake!

The cake flavor, however, is not pumpkin. It’s orange chocolate chip. I really love the combination of orange and dark chocolate together. The sweet citrus complements the chocolate really well. The cake is really good on it’s own with just a simple glaze of powdered sugar, orange zest and orange juice. But for Halloween purposes, it’s pretty easy to transform it into a pumpkin.

To make the pumpkin cake you will need to bake 2 bundt cakes. The following recipe yields 1 cake so you will need to double the recipe if you make all of the cake batter at once. Unless you have 2 bundt pans, I recommend making the batter for each cake separately since you have to wait anyways for the first cake to be completely done baking and cooled.

To decorate that cake I went the easy route and used Pillsbury’s orange frosting. Two cans of frosting were just barely enough to cover the entire cake. A third can would have probably been wise. Once the entire cake was covered in orange frosting, I used a butter knife to make vertical lines. As for the stem, it’s just an ice cream cone that I covered in melted chocolate. I stuffed foil in the center of the cake to allow the “stem” to rest on top of the cake. A dollop of frosting will help the stem stick to the foil. Finally, I added a few springs of parsley down the sides to create vines.

My plans tonight include going over to Andie’s house and passing candy out to the kiddos. Hopefully I’ll get to watch Hocus Pocus (my favorite Halloween movie!). There will certainly be a lot of candy eating and knowing us, wine too

*Even though you probably don’t want to know this, it’s important to keep in mind that 1 fun size candy bar has 80 calories. They add up quickly. Say you only  eat 5 pieces, that’s 400 kcal! I know I can easily eat 10 pieces (yikes!). I believe in enjoying everything in moderation- one day of eating too much candy won’t derail your healthy eating-just keep in mind the extra calories.
Do you know your Halloween candy serving size? Here’s a fun quiz to test your knowledge.