Is it just me, or does it feel like an iced berry oatmeal breakfast muffin day?
Any of the following responses will do:
b.) HECK YEA
c.) TEN. GIVE ME TEN. Wait, ALL OF THEM.
Every morning for the last 3 weeks has followed somewhat of the same pattern. I get up at 6:45, basically fall down the stairs on my quest to get some liquid gold (aka coffee) into my veins, log on to my Bloglovin (shameless plug hehe) to read as many of my fellow bloggers posts as possible, realize it’s 15 minutes before I have to leave for class/head out for my run, rush rush rush to get ready, and either miss out on breakfast alltogether or grab a bar on my way out the door. I be moving like zooooooooom.
And guess what. Come the end of my lecture, I’m either starving or gettings all sorts of sad because I missed out on a real breakfast for a lousy little granola bar. I mean, I’m a healthy-ish food blogger for cryin’ out loud. I think I can do better than a pre-packaged snack for breakfast! And these put bars to shame because amidst the gloriously juicy and plump berries and vanilla icing, there’s fiber and healthy carbs and are those trumpet I’m hearing? Unleash the celebratory breakfast muffins trumpets!
These are very dense and filling due to the whole wheat flour and oats and contain no butter and are sweetened mostly by bananas and just a leeeetle sugar in the batch. And those perfectly tart berries? Don’t even get me started. They make me… berry happy. Also, can we just ignore how bad that pun was? You guys da best.
For those of you who like a bit of extra sweetness and prettiness, you can also add on the optional vanilla glaze. And by that I mean, DO IT.
This weekend absolutely flew by for me. Saturday was Kyle’s birthday, so I started off the morning with a 3 mile run before grabbing a poppy seed bagel with lox with him and then eating our breakfast at a lovely ocean-side park. That night, we had a fun party for him that involved surprise homemade cupcakes, good friends, and the normal college shenanigans. I made vanilla cupcakes with hazelnut frosting + berries and mint garnish and Decadent S’mores Cupcakes (on the SS website!) for everyone, and both were deeeelish!
Oh! And I haven’t mentioned it yet, but I’m starting to train for my first half marathon! A bunch of my housemates and I are taking the plunge and signing up for one in gorgeous Solvang, where we will be running through the cute Danish-esq town and around horse pastures. I’m a little nervous, but I know that if I train right and put in the miles, I’ll have a great experience! We aren’t following a crazy/super rigid training plan since our schedules sometimes make it hard to run on planned days, but this is our cute little refrigerator running chart:
Basically, we aim to complete the listed runs during the week whenever we can make time for it. Then, we get to give ourselves a happy little checkmark! I’ve noticed that running with other people makes the time pass so much quicker and overall make the whole workout more enjoyable, so doing the 13.1 miles with some of my best girlfriends will be a blast!
I also splurged and bought a Garmin yesterday, so brace yourself for some of those stereotypical post-run wrist photos .
Here’s my plan in terms of food and fitness for the week. Kyle and I usually keep breakfasts simple and our lunches are mostly sandwiches/leftovers, so I’m only listing the dinners we have going for us:
Monday:Salmon Teriyaki with Brown Rice & Veggies // 3 mile run + yoga class
I just wanted to take a quick minute on this lovely Saturday to wish my favorite guy a big HAPPY BIRTHDAY!
You mean the world to me and I can’t even begin to express how much I love you. Thank you for always loving and supporting me unconditionally and being, without a doubt, my best friend. It’s been such a blessing to have had you in my life these last 4+ years and I can’t wait to celebrate many more birthdays with you .
Nothing screams comfort to me more than an enormous, steamy-hot bowl of pasta. There’s something about pasta noodles that make it the perfect flavor vessel and man, is it carrying the most perfect cargo in this recipe! I’m talkin’ a super rich (but actually lightened up!) tomato sauce that’s chock full of lean ground beef, onions, bell peppers, and mushrooms and all tied together with that perfect savory touch of garlic salt and a gorgeous sprinkling of parmesan.
Let’s have some #realtalk here: it would be blasphemy to leave out all that beautiful parm <3.
This is one of those meals that Kyle and I on a regular basis. We’re both pretty busy (he’s an engineering major), but his schedule is more intense this term than mine, so I do most of the cooking. It’s kinda funny, but when I’m not working on recipes for the blog, I tend to gravitate to time-tested and super easy meals that I can whip up quickly. This definitely fits that bill! I made this on Wednesday night and paired it with steamed veggies and some whole wheat baguette bread.
It was the definition of healthy comfort food and I only decided to photograph it at the last minute since I figured it would be a pretty good representation of the type of meals I eat. I like a balance of indulgent, yet healthy recipes that make me feel happy and content and have ingredients that do good things for my body. Huzzah!
So this. Done in 30 minutes and, if you’re like Kyle and I, it will serve you up at least 4-5 hefty portions. Kyle eats a lot and we still have a serving in the fridge! If you’re a lighter eater or serve this with veggies/a side, it will easily last you 6 meals and you are set for a few days. Perfect for people who don’t want to slave away in the kitchen all day and are big fans of yummy pasta-tomato-y-goodness.
¾ lb lean ground beef (I used 96% lean, but any meat will work)
24 oz (one big jar) marinara sauce
1 lb dried spaghetti noodles
parmesan for serving
In a large skillet, heat the olive oil and cook the diced bell peppers, onion, and mushrooms. Cook until soft, then add in the ground beef, breaking it up into smaller pieces and cooking till no longer pink. Season the mixture with garlic salt, salt, and pepper to taste.
Add in the marina sauce and bring to a soft boil. Let cook for 10 minutes.
While the bolognese sauce mixture is cooking, boil the noodles until al dente.
Top the noodles with the bolognese sauce and serve with fresh basil and parmesan. Enjoy!
Hello, everyone! Today I’m excited to share a delicious frittata recipe (<3 feed me all the eggs) from my friend Heather who offered to write up a guest post for me! Enjoy!
When you think of the ideal brunch food, what’s the first thing that comes to mind?
As a quick test, we asked our close friends and family just to see what they’d say. And more often than not, the answers were pretty standard. The two most common answers we got were eggs benedict or a continental breakfast. Now these brunch foods are delicious, don’t get me wrong, but they won’t win any prizes for being the most healthy anytime soon.
But what if I told you there’s something even better? A food perfect for a brunch that’s super healthy as well?
Enter the frittata!
Surprisingly, you’d be hard-pressed to find frittatas on the menu in your typical Italian restaurant (let alone your typical brunch place), but the frittata is as quintessentially Italian as it gets. It’s the dish regularly made in every Italian home yet, despite its elegance, doesn’t makes it out of the home cook’s kitchen. What a shame.
To call a frittata an “Italian omelette” would only be doing it half justice. Yes, egg is the main ingredient, but the methodology and cooking techniques for making a frittata make it a much more delicate and exquisite preparation than the regular omelette would.
One key distinction between a frittata and an omelette is the point at which the ingredients are mixed in with the egg. For a regular omelette, you’ll first add the egg into the pan followed by the ingredients as the egg is already cooking. For a frittata, however, you mix the ingredients together before they meet the pan, and only after the flavors of your ingredients have marinated together and flavored your eggs as well.
Another major difference is how to cook the frittata to absolute fluffy perfection. Whereas the omelette may not ever leave the stovetop, a frittata is best either baked or broiled in the oven after a few minutes of simmering on low stovetop heat.
Beautiful in Its Simplicity
What makes the frittata especially beautiful is how truly simple it really is. For the most part, so long as you follow a few simple steps, any types of ingredients or toppings can go into a frittata. It’s a great way to use up all your leftovers too!
And it’s super healthy. Since the dish is egg-based, you’ve by default got a great source of high protein, healthy HDL cholesterol (the “good” kind), and very useful vitamins and minerals. And when you add ingredients like kale and spinach, you’ve just hit your daily quota on key nutrients like vitamin A, vitamin K, magnesium and potassium too!
Generally, it’s a good idea to slightly pre-cook your ingredients first, especially the vegetable ingredients. Briefly cooking your ingredients removes water content that would otherwise leave the frittata soggy. Without this water content to weigh it down, you’ll get that much-desired fluffy and airy texture to the dish.
For this recipe (and for most any other type of frittata we’ll cook), we definitely recommend using a cast iron pan if you have one. Cooking with a cast iron makes it just so simple to transfer the frittata from the stovetop to your oven without any headaches of switching from stovetop skillet to an oven-safe pan. On top of that, cast iron cookware makes for a great and rustic look for when you serve the frittata, too.
For those that can only bake without broiling, the solution is simple. Instead of turning on the step in the recipe where you turn on the broiler, just add another ~3-4 minutes to the oven baking time, and you’ll get the same desired result.
There you have it! It’s so incredibly simple to make a perfect frittata, but it’s something that will have your friends and family talking for a long time afterward.
And soon enough, you’ll be in complete agreement with us that it’s the best brunch option out there.
What do you like to add to your frittata? Share your favorite ingredients with a comment below
Cyrus and Heather are the food enthusiasts behind Arousing Appetites. Together, they explore diverse cuisines, recipes, ingredients, spices, and techniques from all over the world. Want some worldly flair in your cooking life? Join their newsletter and savor vibrant flavors today! You can also find them on Facebook and Pinterest.