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  • Foodie Friday | Banana Smoothie Muffins

    TGIFF…Thank goodness it’s Foodie Friday!

    Let’s talk breakfast. Breakfast has been long touted as the “most important meal of the day,” but how many of us ACTUALLY eat breakfast? (No, your coffee doesn’t count.)

    Personally, I have never been a regular breakfast eater – unless it is Sunday pancakes and bacon and eggs and toast and fruit and more pancakes. On the regs, I just have never started my day with a “real” breakfast. As someone who works out in the morning, I am one of those who DEFINITELY cannot eat anything substantial and attempt to do anything that resembles exercise *insert queasy green emoji here. I am always on the lookout for an “on the go” option that isn’t a McSomething or other. So when I came across these Banana Smoothie Muffins on PopSugar, I knew it was a must try!

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    INGREDIENTS

    3 ripe bananas
    2 cups packed baby spinach
    8 strawberries
    1 1/2 cups whole wheat flour
    3/4 cup sugar
    1 egg
    1/4 cup canola oil
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1/8 teaspoon salt

    DIRECTIONS
    Preheat oven to 350 degrees. Puree the bananas, spinach, and strawberries in a blender. In a medium-size bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt. Pour the smoothie mixture into the bowl and mix well. Put paper or silicone muffin cups in a muffin pan. Spoon the batter, filling each cup about three quarters full. Bake for 20 to 30 minutes or until a toothpick inserted comes out clean. Allow muffins to cool on a rack and enjoy!

    I will start by saying I got WAY more than 14 muffins (which was stated in the original recipe) out of this mix. Not complaining at all because that just means you get more results from your work – but just a note! I filled the muffin cups almost all of the way instead of the suggested 3/4 full and was pleased with the outcome.

    Lookswise, they look like normal run of the mill muffins. You can see the freckles of spinach, but you would NEVER know there is spinach in these when you take your first bite. They are fluffy, spongy, banana-y, and tasted great accompanied by a nice cup of tea. Most important, they didn’t have that oh-my-gosh-i-just-ate-a-buffet-for-breakfast-and-now-all-i-want-to-is-sleep feeling. I think I could get in a breakfast flow with these yummy bites!

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    So whether it’s a change up of your smoothie routine, adding some light flair to start your day, enjoyed as a midday snack, or a post dinner treat yo self, I give these a high five! Tell us what YOU think in the comments!

  • Foodie Friday | Chicken Salad

    I can’t believe it….Less than one week to go before we hit Thanksgiving, also known as “we will be having turkey in some fashion for about five days after.” Where did 2015 go!? Well, that’s another story. Back to the point…I love me some leftovers, but I also like to change it up a bit. Add some flair to the mix. Creativity is key!56748028 We have an awesome team up from Primal Kitchen this week so in honor of the giveaway, this being my newest obsession, AND finding yummy, healthy ways to add fun to leftovers, we are bringing you our twist on a favorite – Chicken Salad! (Since we are pregaming, I opted to use a rotisserie chicken and save the turkey for next week.)

    Ingredients:

    2 cups chopped rotisserie chicken (skin removed)
    ½ cup diced celery (optional)
    ½ cup Primal Kitchen Mayo
    2 tablespoons mustard (both yellow and Dijon work – depends on what your taste buds are feeling at the moment)
    1 tsp granulated garlic
    Pinch of paprika
    Pepper to taste

    Directions:

    Combine ingredients in large bowl. Serve it up.

    Really. That’s it. I mean, I GUESS you could clean up or do some dishes but ehhhhh, there’s food to enjoy!

    My favorite ways to eat chicken salad include on a roll, on a leaf of fresh romaine lettuce, or straight out of the bowl. I opted to leave out the celery out of this particular batch and used the lettuce for the crunch factor. Also, because of the delicious hint of avocado taste in the mayo made me crave some, I opted to top mine with fresh avocado slices.

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    And so yeah….we mentioned some giveaway awesomeness, right? To get in on the Thick2Thin/Primal Kitchen giveaway for a chance to win the awesome prize pack, visit Instagram at @thick2thin_apparel and @primalkitchenfoods for more details. Happy Eating – and Entering!

    Big thanks to Primal Kitchen for supplying the mayo for this Foodie Friday!

  • Foodie Friday | Shredded Chicken Burritos

    It’s slow cooker season!! Well, I don’t know about you, but it is always slow cooker season at my house because it is SO DAMN EASY to pop a meal in your slow cooker and have it do all of the work for you!

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    This recipe for Slow Cooker Shredded Chicken has been a favorite of mine and was born from a moment years ago of “What the hell….I’ll throw some stuff in and see how it turns out” (aka I live alone and haven’t been to the grocery store and this is what I have kickin’ around the house). Once I tweaked it to my liking, I found that I could use the chicken for so many other things! Hope you are ready because here we go with Shredded Chicken Burritos:

    Ingredients

    • 2 large boneless, skinless chicken breasts
    • 1 tsp black pepper
    • 2 tsp chopped onions (fresh or dried)
    • ½ clove garlic
    • 1 16oz jar of salsa (your choice – green, red, hot, mild. Totally depends on your style)

    Optional Toppings

    • Lettuce
    • Tomato
    • Black Beans
    • Avocado

    Directions

    Spray inside of slow cooker with non-stick spray. Place chicken breast in bottom of slow cooker and add pepper, onions, and garlic. Top with salsa. Set slow cooker to low for 4-6 hours or until chicken is tender. Remove chicken from slow cooker and place into a large bowl. Shred with fork (or using this awesome life hack shown here) until no large pieces remain. Serve as you like!

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    I made this batch into awesome Shredded Chicken Burritos, but you can make it into a bowl, add it to soup, make Chicken Enchiladas….the list is endless!

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    So if you are in the mood for a super easy, low prep, delicious tasting dinner (because who isn’t), look no further! Leave a comment and tell us what you think or how you served up your batch of awesome!

  • Foodie Friday | Breakfast Cookies

    Confession: I don’t eat breakfast.

    Well, let me clarify. I don’t eat breakfast unless it’s a giant waffle with caverns full of buttery warm syrup and maybe accompanied by some fresh fruit and a mimosa (the mimosa is not a maybe). Not gonna lie…it’s delish. But that’s a treat yoself meal. I couldn’t eat like that everyday. Everyday can’t be a holiday!

    treat yo self

    However, on the regs, I don’t eat breakfast. I know it’s the most important meal of the day and it sets you off right and blah blah. My brain KNOWS this knowledge. But my brain and my stomach…let’s just say that they don’t see eye to eye on a LOT of things. I’ve tried smoothies, but I’m not a fan. I’m not even down with milkshakes – I know. I get that eyebrow a lot. Drinking my breakfast is not my thing. Water, coffee, and tea are it for me. Oatmeal? Blah. Eggs? Yes. I can do eggs/egg whites. But eating eggs every.single.day. Booooooooring.

    Long story short, I am REALLY trying to get in the breakfast groove. Not just for me, but for my son. When your 2 year old asks for coffee for breakfast – yeah, that one slams the point home. So in one of my “I really should be doing insert boring chore here, but hey Pinterest is way more fun!” moments, I stumbled upon….wait for it. BREAKFAST COOKIES! How can you go wrong with a cookie…for breakfast????

    Being that I workout in the morning, I’m not into having a huge meal to start my day. Running and jumping whilst full is a recipe for disaster (at least for me, anyhow). But it would be nice to have something to quell the hangry beast that lives inside. So here we go with Healthy Banana Oatmeal Breakfast Cookies:

    Ingredients

    • 1 large banana, mashed
    • ½ cup crunchy peanut butter
    • ¼ cup Truvia Baking Blend (or ½ cup sugar)
    • 1 tsp. vanilla
    • 1 cup quick oats
    • 1 tsp. cinnamon
    • ½ cup whole wheat flour
    • ¼ cup fat-free milk
    • ¼ tsp. baking soda
    • ½ cup raisins (I’m not a fan of raisins, but I tried it in half of the recipe for the sake of staying true. The other half, I added ½ cup of dark chocolate chips. I went there. Gotta keep it 100.)

    Instructions

    • Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray, set aside.
    • In a mixing bowl, smash banana with a fork. Add in peanut butter and mix together. Continue adding the Truvia (or sugar), vanilla, oats, cinnamon, flour, milk, baking soda, and raisins/chocolate chips. Lightly mix until blended.
    • Drop by tablespoon onto cookie sheet. Smoosh until slightly round (smoosh is a technical term).
    • Bake for 14-16 minutes or until golden brown. Transfer to rack to cool. Store all leftovers in an airtight container.

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    So that’s it. Not too shabby and great for on the go or when you need something to satisfy that sweet tooth! I normally am NOT a fan of raisins, but I have to say they were surprisingly good in this combo.

    What do you think? Are these your thing or do you have a great breakfast idea you’d like to share? 

    Recipe Credit

  • Foodie Friday | Paleo Protein Pumpkin Pancakes

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    Welcome to another edition of Foodie Friday!

    Since it has been approximately 91,000 degrees where I live, it’s hard to believe that Fall is around the corner. But sure enough, I was in my local craft store earlier this week and found myself surrounded by pumpkins, witches, and faux fall foliage. I will always agree that August is a little too early to begin putting out Halloween and Thanksgiving; however, there is one thing that I’m never sad to see – pumpkin flavored everything.

    Continue Reading

  • Foodie Friday | Black Bean Hummus

    Happy Foodie Friday! It’s been a busy couple of weeks here, but there’s always time for food!!

    As a 29-ish year old adult, I’ve hit that threshold where it is (generally) no longer socially acceptable to bring a 30 pack and a bag of Doritos to a party and have that count as “food.” I recently attended a get together where the hostess had asked everyone to bring an appetizer to share. Of course, my mind immediately flashed to images of ornate, hand crafted hors d’oeuvres from Pinterest that would be on par with a proper Martha Stewart inspired party (read: place cards and monogrammed favors).

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    Not having the time (or energy…let’s be honest. But time is a huge chunk, too. Like Sweet Brown said, “ain’t nobody got time for that!”) to risk something that could be used as the perfect #PinterestFail submission, I pulled this delicious nugget out from my recipe vault and voila! A healthy snack that was easy to make and easy to enjoy!

    So here it is…Black Bean Hummus!

    Ingredients:

    • 1 clove garlic
    • 1 (15 ounce) can reduced sodium black beans; drained
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 1/2 tablespoons tahini
    • 3/4 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon paprika
    • 10 Greek olives (optional)

    Directions:

    1. Mince garlic in the bowl of a food processor (using pre-minced garlic also works well).
    2. Add black beans, olive oil, lemon juice, tahini, salt, 1/2 teaspoon cumin, and 1/8 teaspoon cayenne pepper. Process until smooth, scraping sides as needed.
    3. Add additional seasonings to taste. Garnish with paprika and Greek olives.

    The flavor of this hummus is a great change up from the regular chickpea blend. It is nicely balanced, while the texture is creamy and perfect to use as a dip. I prefer to pair mine with baby carrots and pita bread. I also opted to omit the Greek olives – no offense to the olives, but I’ve never cared for the taste.

    Black Bean Hummus

    Another wonderful thing about making your own hummus is YOU get to control the flavor. Like some extra spice? Add more cayenne pepper. More lemon juice? No problem! Serving kids as well? Split the batch up and leave them with a tamer flavoring while treating yourself to a specialty snack.

    We’d love to know what you added to the mix to customize this delicious dish! Post your comments or send us a photo of your creation. You never know, you may be featured on the blog!

    Have a great weekend!

     

    Image via
    Recipe Credit: allrecipes.com

  • Foodie Friday | Spinach Pesto

    Welcome to another round of T2T’s Foodie Friday! Did you get your chance to try out the Avocado Deviled Eggs we shared last time? They didn’t last an hour at my house. I also might have been the only one home at the time. Oops!

    So, yeah…this week has been a crazy one in my world. Not to mention the weather has finally caught on to the fact that it is officially summer, so we are “enjoying” some very warm days. That translates to being hot, sweaty, and really, REALLY wanting to default to the easy options of ordering a pizza or driving through somewhere for something that, let’s face it, is good but not necessarily good for you. Not gonna lie, I had the internal struggle. In the end, I fought the urge and decided on a nice al fresco dinner with some grilled pesto shrimp skewers. Of course, I had shrimp and no premade pesto. Ugh. But I had spinach. And so the magic began.

    Morpheus Says
    Backstory: I had “made up” this pesto recipe a while ago when my husband started on the green smoothie train and we always had an abundance of fresh spinach in the house. It’s nothing revolutionary or fancy, but a great way to get veggies in. Knowing how especially awesome spinach is, I try to add more of it into my diet any way I can.

    5 Health Benefits of Spinach

    See! Look at all that awesomeness!

    I’ve never been a player in the green smoothie game or was able to just sit down and gnaw on some leaves Popeye style, so this Spinach Pesto is my way of going green:

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    Ingredients:

    • 2 cups fresh spinach leaves, washed (stems on or off – I leave them on because, well, I don’t want dirty a knife. I feel like I can be honest.)
    • ¼ cup grated Parmesan cheese (nothing against Kraft, but you need the real thing.)
    • 3 cloves garlic, minced
    • 3 tablespoons extra virgin olive oil
    • lemon juice to taste
    • salt and pepper to taste

    Step 1:

    Throw it all in a food processor and process on whatever setting you need to turn it into a fine paste.

    Step 2:

    No, not even a step two. That’s it. That really is how easy this recipe is! Spoon it out into a bowl or directly onto whatever you are making because you are done.

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    Here’s the best part – you can put it on pretty much anything: Shrimp, pizza, chicken, salmon, pasta, bread…and so much more!

    Ryan Gosling

    Because…Ryan Gosling

    Another life hack – if you omit the cheese, you can freeze the pesto. Ice cube trays work great for this. You can make a huge batch ahead of time and have it ready when you need it. Add the cheese after you defrost it and bam!

    I love this because not only is it tasty, but because it is SO EASY! I’ve even used it over zucchini noodles. Double the veggies, double the fun, and double the yum!

    Enjoy! Until next time…be excellent to each other!

  • Foodie Friday | Avocado Deviled Eggs

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    The struggle is real here!

    The struggle is real here!

    Welcome to the first-ever Foodie Friday post. Foodie Friday is a new series here on the T2T blog that will test out some of our favorite Pinterest-found recipes and see if they live up to the hype. I’m super excited to start this awesome series not only because I love food…okay, scratch that “not only because” part. We are going to stick with just because I love food. Our “I workout because I love food” tank? Yeah, that is my life motto.

    So I recently stumbled upon what I consider to be one of the greatest life hacks ever and consequently, I have had deviled eggs on the brain. Usually reserved for fancy parties and holidays celebrated with incessant gluttony and indulgence (basically the last quarter of the year), deviled eggs have never been a “sure, I’ll just whip this right up to snack on” kind of food.  But I recently emerged from the Dark Ages and life as I knew it has changed.

    I’ve had this awesome recipe for Avocado Deviled Eggs in my Pinterest arsenal for quite some time and thought what better time than this inaugural Foodie Friday to bust it out?! So let’s get at it and make some awesomeness happen in the kitchen!

    Let’s start by hard-boiling up some eggs. If you are like me and need a refresher, here’s a great one.

    While that’s going on, use the time to rep out some burpees, watch an awesome cat video, or get your ingredients prepped. The choice is yours. I don’t judge.

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    But as far as ingredients, you’ll need:

    • 6 hard-boiled eggs – peeled and halved
    • 1 avocado – peeled, pitted and diced
    • 3 slices cooked bacon – chopped, divided (turkey bacon works as well, if you are into that sort of thing)
    • 2 1/2 tablespoons mayonnaise
    • 2 teaspoons lime juice
    • 1 clove garlic – crushed
    • 1/8 teaspoon cayenne pepper
    • Sea salt to taste
    • 1 jalapeño pepper – sliced (optional, I vetoed this because I’m not a fan of spicy)
    • 1 dash hot sauce, or to taste (optional, see above)

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    Step 1: We can have lots of fun. Yes, I am a serial New Kids On The Block fan. In fact, I’ve got some jams on right now!

    Okay, but for reals…

    Step 1:

    Scoop egg yolks into a bowl; add avocado, 2/3 of chopped bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined. You can also forgo the mayo completely by simply adding more avocado. Total win/win.

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    Step 2:

    Spoon filling into a piping bag or plastic bag with a snipped corner–another awesome life hack. Pipe filling into each egg white; top with a piece of bacon. (Here is where the optional jalapeño slice and dash of hot sauce fit in. If you are there, go for it.)

    Step 3:

    Eat because BOOM, there’s Avocado Deviled Egg awesomeness in front of you! You just did the work, now it’s time to reap the benefits.

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    My personal vote? Delish and easy. The avocado added great texture and flavor, not to mention all of the BA nutritional benefits. The salty bacon topping is a great complement to the creaminess of the avo/egg mixture. But you can never go wrong with bacon because bacon goes with everything.

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    If you test out this recipe yourself, let us know what you think. Did you make it as-is, or did you improv and come up with any twists you’d like to share? Comment below or on our Facebook page–we’d love to hear from you!

    Recipe credit: allrecipes.com