Thursday Thoughts

1. Fact: when I was younger, I used to see my parents, family and friends with key chains and think, "I can't wait until I'm old enough and cool enough to have a key chain like that." Now? I don't know what the heck I thought was so cool about it but mine is getting a little too clunky for my liking. Oh the random things we wish for as kids.

2. I'm finally trying to add speed and hill training back into my workouts. For awhile when I was just starting to get back into running, I shied away from doing anything but slow and steady paced runs. This week I did a short progression run (WU, mile 1 (10:00), mile 2 (9:41), mile 3 (9:20), CD) followed by a shorter trail run the next day with plenty of hills. My hips/glutes are super tight today, so trying to remember to stretch and foam roll when I can, but so happy to have some variation back.

3.  This:

 
4. I don't like crunchy cookies. The softer, the better. I prefer dough, actually, but for some reason the directions always say bake. Oreos are my exception. A weakness of mine, if you will. My mom bought me this cookbook for my birthday after we tried out the bakery for lunch earlier this month when she came to visit. Earlier this week my little sister and I tested out the recipe for homemade Oreos. Oh my. They were delightful.

5. It's cool and rainy in the Boston area today. I'm diggin' it. The bf and I are planning to order pizza and (hopefully) watch a movie. I'm thinking of picking up the Great Gatsby without asking his input, since I've been dying to see it since it came out in theaters.

What's on your keychain? Or something you remember wanting as a kid that adults had?

Chewy or crunchy cookies?

Favorite pizza toppings?
I'm totally boring and almost always opt for cheese. If I'm making homemade pizza I'll be a lot more adventurous with toppings - veggie and avocado or BBQ chicken usually.

Thursday Thoughts & Blueberry Banana Muffins

1. Lately I've been having trouble falling asleep, which seems to have made waking up in the morning that much more painful. No, but really, those first few minutes after my alarm goes off, I kind of feel like the world is ending. I know I don't help my cause by pressing snooze 10,000 times, I just can't help it. I need to fix this, and fix it soon, since it's clearly not going to get any easier in the next few months once it's totally dark outside until at least 7am.

3. I came up with a new business plan idea! Recruit handsome men for runners to hire to help them stretch out after workouts. Anyone want in? Seriously, I think this has potential.

2. It's back to school season. This terrifies me. Not only does it bring back those nostalgic, "I remember when I was packing up to head back to school" feelings, it also brings a nice slap in the face of, "Hey Sarah, you're an adult. Get your butt out of bed and go to work." That abuse I consider tolerable, but chaos throughout my beloved Target? No, thank you. Aisles lined with massive cardboard bins filled with items to be snatched up by desperate college students who don't even realize that no, you don't actually need purple toaster for your dorm room.

4. Today begins a weekend filled with birthday festivities! Yes, it's true, I turn 25 on Saturday. I've been brainstorming ways to get out of it but haven't come up with anything good yet. I'm pretty excited though, since I'll be spending my time celebrating with lots of people that I love - including Kenny Chesney and Eric Church who so nicely agreed that Countryfest should be held on my special day. Aren't they thoughtful? Tonight I kicked things off with a fantastic mani/pedi after work, followed by dinner with a handful of my favorite people. I have the best girlfriends, they seriously make my world go 'round.

5. I made you guys muffins! Well, kind of. I made muffins and am sharing the recipe with you so that you can return the favor. This recipe is based on one my Dad has used for years and is one of my favorites. Simple and yummy. Enjoy!

Blueberry Banana Muffins
yields ~18 muffins
 
2 cups flour
1/3 cup sugar
3/4 cup milk
1/2 cup vegetable oil
1/2 cup vanilla or plain Greek yogurt
1 egg
3 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1 medium ripe banana (mashed)
1 cup+ blueberries (+ if you're ambitious, or like me and just love blueberries)

Combine flour, sugar, milk, oil, yogurt, egg, baking powder, salt and cinnamon in a medium mixing bowl with a whisk until incorporated. Add banana and blueberries, mix well with a rubber spatula.

Spoon batter into lined muffin pan until cups are ~3/4 full. Sprinkle with cinnamon and sugar.

Bake at 400* for 20-25 minutes, or until the tops are lightly browned and a toothpick comes out clean.

Are you a morning person? Any brilliant tips/tricks to get out of bed?

Something you brought to college with you but never actually needed?
I remember convincing my step dad that I needed a tool kit (like, hammer, nails, screwdriver, bolts, etc.) going into each school year. I might have used the screwdriver once, which is debatable. 

BBQ Veggie & Kielbasa Skewers

Has anyone else noticed that food tends to be that much more popular when presented on a stick? I'm not entirely sure if it's because it's easier to eat, it makes food cute, or what. Regardless, I've been on this bandwagon since I was little. Flinstones push-up pops, anyone?

To give our gluten-free tailgate (yes, that one, from June) a little oomph we decided on some kielbasa and veggie skewers. Since we weren't bringing a grill with us this time we decided these would be good even when prepped ahead of time and still give us a little BBQ feel.

One of my favorite things about skewers, or kebabs as you may call them, is that you can pretty much use whatever you want in assembly. I've used chicken, steak, pineapple, brussels sprouts... you name it. For these, we kept to the basics.

Buckle up folks, I'm about to tell you how to assemble food on a stick. Take notes.

Gluten-Free Tailgating Recipe (3/6)

BBQ Veggie & Kielbasa Skewers
1 red bell pepper 
1 green bell pepper
1/2 yellow onion
1 small zucchini
1 package kielbasa
1/2 C BBQ sauce (personal preference: Sweet Baby Rays)
Wood or metal skewers

Cube bell peppers, onion and zucchini into about 1" x 1" pieces. Cut kielbasa into 1" slices.

Assemble onto skewers. I cut our wood skewers in half to make them a bit more manageable and snack-like. Place 1-2 cooling racks on a baking sheet and spray with non-stick spray before placing assembled skewers side by side.

Brush skewers with BBQ sauce until thoroughly coated. 

Bake at 350* for 15 minutes. Brush with additional BBQ sauce if desired and bake for another 10-15 minutes, or until veggies and kielbasa have cooked through.

You could also pop these babies on a grill and they'd taste just as yummy, if not more so.

Favorite skewer ingredients?
I'm asking you because I need new ideas, duh.

Do you call them kebabs or skewers?
I've used both and tend to mix and match. Major points for consistency, Sarah. 

Chocolate Salted Caramel Popcorn

One of my favorite Christmas traditions with my family is that my Mom always gives me dark chocolate Moose Munch in my stocking. Yes, I'm 24 and my Mom still gives me a stocking, and let's face it - I'm not letting go of that goodness anytime soon.

What's not to love about combining delicious, crunchy, salty, sweet, caramel covered popcorn and drizzling it in smooth dark chocolate? Yeah, nothing.

I've been craving chocolate all week long (clearly nothing new, hence the name of this blog), and have been torturing myself perusing the Food and Drink section of Pinterest for new ideas and stumbled across this recipe.

One of my girlfriends and I were headed to an engagement party this past weekend and I had the brilliant idea of adding something delicious and homemade to our simple wine gift. Yes, Sarah, complicate things, please. You know what? I'm glad I did, because I'm so pumped about how this came out I can't even be mad about the time spent making it.

For someone who has never in her life attempted homemade, stovetop popcorn and has an irrational fear of sudden loud noises - this process was a bit intimidating.

Oh did I mention I've also never made caramel before, and have been warned by a number of people how easy it is to screw up? Great, just great.

Guess what? I did both and lived to tell you about it. Lucky for you, neither were nearly as scary as I thought. I know, you're secretly shaking your head at me thinking this chick is out of her tree.

DISCLAIMER: I dare you to try and make this and not snack throughout the process. Honestly, I'm surprised there was anything left to package up for the party. It's so poppable and yummy.

Ingredients
Caramel Popcorn
I used this recipe for stove top popcorn, but doubled it. Yes, I needed a recipe for that, and yes, I actually counted out loud. Then used the caramel sauce from this recipe.
~15 cups popped popcorn
1 cup brown sugar
1/2 cup butter
1/4 cup corn syrup
1/2 tsp salt
1/2 tsp baking soda

Other
1 Tbs sea salt
1 cup dark chocolate chips
1 tsp vegetable oil

1. Preheat oven to 200 degrees
2. Prepare popcorn as directed, set aside in a large bowl
3. In a medium saucepan, combine brown sugar, butter, corn syrup and salt
4. Heat on medium, stirring occasionally
5. When bubbles begin to appear, cook for 5 more minutes without stirring
6. Remove from heat and stir in baking soda
7. Pour over popcorn and mix until coated
8. Spread mixture evenly onto two greased baking sheets
10. Sprinkle sea salt over caramel corn - use more or less as desired
9. Cook for 1 hour, turning every 15 minutes
10. Let caramel corn cool, and break apart
11. Using a double boiler or carefully microwaving in spurts, melt chocolate, stirring in vegetable oil when nearly completely melted
12. Drizzle melted chocolate over caramel corn, let cool until the chocolate has hardened

You could get creative with this - mix in additional toppings like M&Ms, nuts, pretzels, sprinkles - you name it!

Enjoy!

I like to consider myself slightly challenged when it comes to efficiently drizzling chocolate, so I use this method nearly every time. Place a sandwich sized plastic bag in a cup and fill with melted chocolate. Seal the bag and cut a small hole in the corner, gently squeezing the chocolate out as you go. Just be careful - the melted chocolate is hot! 

Simple Guac

The bf had me read an article off of Barstool sports once entitled, "The Definitive List of Weird Sh*t that Chicks Like." Yes, I censored the title. No, the actual article is not censored in any way, shape or form. Don't say I didn't warn you. I could not stop laughing. As much as I hate to admit it, they were totally on par with a number of things, and guacamole most definitely made this list.

I've had my fair share of guac in my lifetime and I would most definitely consider myself an avocado fanatic. As the old lady in the Frank's Red Hot Sauce commercials would say, "I put that sh*t on everything." (Side note: I love hot sauce and do, in fact, also put that on almost everything too.)

Now, as much as I love guac, I don't always have all of the ingredients to pull together an authentic batch of it. So, I've learned to make the best of what's around and created a simple recipe that still makes me swoon.

Gluten-Free Tailgating Recipe (2/5)

Simple Guac
Makes about 1 1/4 - 1 1/2 cups
 
2 Hass avocados
1/4 tsp minced garlic
1/2 lime - juiced
1/3 C salsa
salt and pepper to taste

...Mash together and enjoy with tortilla chips, on sandwiches or with a spoon.

Mmmm, guac.

P.S. It's tequila Tuesday and I'm posting a recipe for guac. I'm pretty sure that's fate. Go find yourself a lime, some avocado and have a little fiesta.

Be honest - cilantro or no cilantro?
Definitely not a cilantro girl. Blah.

Asparagus & Wasabi Mayo

You know those family recipes that are just so delicious and unique that you almost don't want to share their secrets with anyone else? 

No? I'm the only selfish one? Oh well.

Several years ago now my best friend's momma made this appetizer to bring to a holiday gathering. I was a slightly pickier eater at the time than I am now, and turned my nose up when she told me the sauce was "wasabi mayo." Thankfully I'm polite and tried it anyways.

My oh my this has become one of my favorite appetizers. It's so simple, yet so ridiculously yummy, and it's different. You'll never have to worry about wearing the same dress to prom bringing the same dish to the party as someone else. Plus, technically the healthy factor of the asparagus cancels out the sauce... right?

Gluten-Free Tailgating Recipe (1/5)

Asparagus and Wasabi Mayo
3 lbs. asparagus, trimmed
1 C mayonnaise
2 Tbs. soy sauce
1 1/2 tsp. sugar
2 tsp. fresh lemon juice
2 tsp. wasabi powder

Blanch asparagus in boiling, salted water for 1 minute. Rinse in cold water, drain and pat dry.

Whisk together the rest of the ingredients for the dip.

Enjoy!

What's your favorite family appetizer to share? 

Gluten-Free Tailgating

Hey guys, it's June. When did that happen?!

I always feel like spring sneaks up on me, even though it seems like you wait forever for it. Now all of  a sudden we're battling 90 degree heat waves and I'm a puddle of oh-my-god-I'm-melting worthlessness. Not entirely, but you get the idea.

In case you haven't figured it out yet, I'm a huge country music fan, especially when summer comes around. There's something so fabulous (and slightly cliche) about driving around with the windows rolled down, a little Eric Church blasting and jammin' out.

I also happen to believe that country concerts are the best kinds of concerts and am lucky enough to go to them. A lot of them. It's kind of awesome. Last night marked the first concert of the season, which always seems to feel like the official start to summer. Hello, Florida Georgia Line and Luke Bryan.

Let me set the scene for you: big parking lots filled with lots and lots of trucks, solo cups, cornhole, girls in daisy dukes (even if they shouldn't be), guys in cut off plaid, lengthy port-a-potty lines and oodles of cowboy boots and flip flops. Toss in a couple of confederate flags and a sprinkling of cops on bikes pretending to supervise and you're set.

Did I mention the tailgating? I guess it's kind of implied when you meddle all of those things together. I heart tailgating. It's half the fun of going to a country concert. Hot dogs, hamburgers, pasta salad, chips, cookies... Oh wait, nope. Not for our crew. We got creative in support of one of our guests and whipped up an entirely gluten-free smorgasbord of delicious, tailgating-worthy treats.

1. Asparagus & Wasabi Mayo

2. Tortilla Chips & Guacamole

3. BBQ Veggie & Kielbasa BBQ Skewers

4. Lemon Basil Quinoa Salad

5. Clean Cheats Cookies (PB, Pumpkin & Choco Chip)

6. Strawberry Mint Sangria

...Are you drooling yet? You really should be. Recipes to come!

What's the best concert you've ever been to?
Keith Urban, hands down.

What are your favorite tailgating treats? 

Graduation Weekend & A Smoothie Recipe

Per usual, I was a shell of a human being when I returned to Boston last night after a weekend home to celebrate my little sister's high school graduation. I accepted a long time ago that my weekends in western MA typically leave me drained, so I'm in constant go-go-go mode until I start to unwind on the drive back.

It was a great weekend with family and friends and, as predicted, I did tear up on multiple occasions thinking about how this little peanut managed to grow up and graduate from high school already. I am so proud to be her big sister.

I could have done without the rain that graced us with it's presence this weekend, but thankfully Sunday was not as bad as expected weather-wise - just a little cold for Memorial Day. We still enjoyed spending time outside celebrating Em's accomplishments with guests, complete with a campfire, s'mores and a favorite family tradition - wiffle ball.

 
I was able to unpack last night after the drive back and relax for the evening, complete with live tweeting through the awesome premiere of the train wreck we know and love - the Bachelorette. I know, I know. Not everyone jumps on board. But honestly, after you get over the staged drama, absurd outfits and ridiculous conversations, I swear it's entertaining.

This morning I jump-started my short week with 6am Spin class. I'm really starting to enjoy morning Spin - it has the benefits of getting a workout done and over with early on in your day, boosting your energy and metabolism and since you have someone telling you what to do, it's harder to slack off. Since my focus for the next several weeks is on building strength and cross-training to try and end this lack-of-running-streak, I'm hoping Spin a couple of days a week will help.

I've been on a smoothie kick lately. For awhile I never respected smoothies, simply because the ones I tried or made mainly consisted of fruit and juice. Tastes yummy, but for someone who's hungry all the time it really didn't do much in the keep-me-from-eating-my-arm-before-noon department. 

Recently I've been more adventurous with my smoothie ingredients and found some experimental recipes I've liked. This morning was a chocolate strawberry concoction that I thought tasted pretty delightful. Feel free to give it a try - tweak as you'd like, and let me know if you have any other recipes you swear by!

Chocolate Strawberry Smoothie
1/2 C steel cut oats
1/2 C plain or vanilla Greek yogurt
3-4 large strawberries
3-4 ice cubes
3/4 tsp cocoa powder (chocolate protein powder if you have it)
Handful fresh spinach
1/2 C water
Add a drizzle of honey if you want it a bit sweeter

Pulse in your blender and enjoy!

Easy Confetti Mac and Cheese

I have a serious weakness for Mac and Cheese. Ask anyone I know and they will vouch for that fact. Unfortunately, it's not the healthiest weakness, but what comfort food really is?

You should also know that I am not a Kraft fan. Even in college, when Easy Mac was a pretty standard choice for breakfast, lunch or dinner for the majority of Bentley's student population, I just couldn't do it. I guess when you grow up with parents and grandparents who only feed you the good, homemade stuff, the cheap alternative just doesn't cut it.

My roommate pinned a recipe for Confetti Mac and Cheese a while back and whipped it up one day for a quick weekend lunch. I'll admit in hindsight that I was a little hesitant, but the girl knew what she was doing. I mean, Annie's is still from a box, but it exceeded my expectations and makes for a great, quick and somewhat healthier choice for a classic comfort food.

Ingredients:
1 Box Annie's Organic Shells & White Cheddar Mac and Cheese
3 Tbs lowfat milk
2 Tbs butter or margerine
Chopped veggies as desired*
*I used carrots, onion, broccoli and a handful of fresh spinach

Prepare Mac and Cheese as directed on the box. While the pasta is cooking, chop desired veggies and saute them with butter, adding salt and pepper seasoning as desired.

Mix veggies in with your Mac and Cheese and enjoy!