Eat. Drink. Love.

Nibblies

February 7, 2013 by Stephanie

Yes, Nibblies, not Nibbles. Why, you ask? Well, because I like Nibblies better.

So I am totally going to copy other bloggers. Today I bring you…well…a bunch of crap that is in my head at the moment. I’m not sure if I will do this every week, but we’ll see how it goes.

1. Hubs and I started watching Bones on Netflix a few weeks ago. We just started season 4. We are really enjoying it, but something is really bugging me. Let’s talk about Ph.D’s. The people on this show have a lot of them and it doesn’t make any sense. Like Hodgins, he has 3. Bones has 3. If you have never watched this show, you might be thinking that Hodgins and Bones are at least 40 years old. But, no, they are in their early 30′s and they have three Ph.D.’s. The one that really bugs me though is the 22-year old psychologist. As someone who actually just received a Ph.D. in psychology, I am kind of offended. This kid is 22 years old. He has two Ph.D.’s. He is already practicing on his own, working with the FBI, AND he is writing a book. Listen people, unless this kid started college when he was 7 years old, THIS DOES NOT MAKE ANY SENSE!

So the lesson here is that if you watch Bones, you should not feel insufficient for not having 3 Ph.D.’s.

2. Since we moved into our new place in October, I have been searching for the perfect turquoise pillows for our new couch. This sounds like a relatively easy thing to find, but it is not, okay? I refuse to settle. People don’t seem to understand the difference between turquoise, teal, and aqua. I don’t want just plain turquoise pillows, I want fun graphic prints and they don’t have to be only turquoise, they can have other colors like green, yellow, maybe some orange. I’ve been stalking sites like Joss and Main everyday to see what pops up. Oh, and I’m not spending $100 per pillow. Yeah, that’s not happening. Am I crazy?

3. I’m in a lunch rut. I need good ideas for things to bring to work for lunch. Please give me ideas.

4. The Walking Dead starts back up this Sunday. My life will be complete again and when I go to bed on Sunday nights, I will be scared that a zombie is going to appear from the darkness and eat my leg off.

5. I finally tried the new Vanilla Spice Latte from Starbucks. I’m not impressed. It sounded so lovely and I had such high hopes. Have you tried it yet?

6. I finally moved into an office at work that I will be staying put in. I’ve been bouncing all over the place since we got into our new lab space. I am feeling a serious need to decorate. Problem is there is no window, so I need lots and lots of color. My favorite color is pink. I’m worried that my office is going to look like a 5 year-old decorated it and nobody will take me seriously. I think I am going to be doing some serious damage at The Container Store this weekend.

Filed Under: Life · Tagged With: life, Nibblies, rambling 9 Comments

Strawberry Banana Muffins (Dairy-Free)

February 5, 2013 by Stephanie

Strawberry Banana Muffins

It’s Tuesday and I made you some strawberry banana muffins. And guess what? They are dairy-free and vegan!

Today you can find me over on my friend, Joleen’s blog, Love, Joleen. Joleen and I use to go to high school together when I lived in California so we go way back! Joleen is not a food blogger, but she is an amazing photographer and crafter. I’m super jealous of her artistic abilities! Joleen is a new mommy and is moving across the country this week so she asked me to post for her while she is in transit.

Strawberry Banana Muffins

Joleen had one request for me: Whatever I made had to be dairy-free. I don’t usually bake without dairy, but I was up for the challenge! I was very pleased with how these muffins turned out. I was worried they would be dry, but they were very moist from the coconut oil. Coconut is seriously amazing (in case you didn’t already know that!). I didn’t use very much sugar in these muffins so they are great for breakfast or a snack and are also great for kids!

So, please hop on over to Joleen’s blog for the recipe!

Strawberry Banana Muffins

Filed Under: Breakfast, Kid-Friendly, Low-Fat, Low-Sugar/Sugar-Free, Vegetarian/Vegan · Tagged With: banna, dairy free, healthy, lactose free, low-fat, low-sugar, muffins, strawberry, vegan 27 Comments

Avocado Mango Chicken Salad

February 4, 2013 by Stephanie

Avocado Mango Chicken Salad

I love chicken salad, but I am super picky about it and I have a couple of chicken salad rules. First, it can’t be drowning in mayonnaise. The second big rule is that I like for it to be chunky. I hate when the chicken is cut up or shredded so small that it is almost non-existent. This rule is especially important when coupled with Rule #1. I also like a little crunch or something to break up the chicken and mayo, whether it’s celery, onion, or in this case, mango!!

Given my craziness when it comes to chicken salad, I often just make my own. I have been on a huge mango kick lately. Putting it in salsas and smoothies. Why not put it in some chicken salad? So put it all together and you have some avocado mango chicken salad! And instead of mayo, I went for Greek yogurt. The Greek yogurt gives it that creamy texture and gives it a nice tang. I love the combo of the mango, chicken, and avocado. Of course there is avocado in this. Because you know I can’t be helped. This avocado mango chicken salad is creamy, it’s nice and chunky, and isn’t drowning in mayo. Yup, this meets all of my chicken salad requirements!

Avocado Mango Chicken Salad

Prep Time: 15 minutes

Yield: 2 servings

Ingredients

1 cup cooked chicken, cut into bite-sized cubes
1 avocado, diced
3/4 cup diced mango (fresh or frozen will work)
3 tbs. diced red onion
2/3 cup plain non-fat Greek yogurt (can adjust depending on how creamy you want it to be)
1/2 lime, juiced
1/4 tsp. garlic powder
salt to taste

Instructions

Mix together all of the ingredients in a bowl.
Serve over greens, in a wrap, or on some bread or a croissant.

http://eat-drink-love.com/2013/02/avocado-mango-chicken-salad/

Avocado Mango Chicken Salad

Filed Under: Chicken, Low-Fat, Salads, Sandwiches · Tagged With: Avocado, chicken salad, greek yogurt, low-fat, mango, no mayo 24 Comments

Red Velvet Pancakes

February 1, 2013 by Stephanie

Red Velvet Pancakes

Red velvet pancakes. Red velvet anything is pretty much one of my most favorite things in this world. And although it is totally cliche, red velvet screams Valentine’s Day. And what perfect way to start the day of love than with these pancakes?

Red Velvet Pancakes

When I first made these, I actually thought they could use more of a chocolatey taste. I think next time, I might add a handful of chocolate chips to the batter. Because, you know, these aren’t already over-the-top as is. The cream cheese glaze is so perfect on these and I found that a little goes a long way! If these weren’t so right, it kind of seems wrong to eat something so decadent and wonderful for breakfast!

Ladies, these are totally breakfast-in-bed material. To get your significant other to make them for you, just leave this page open on your computer for a while so they see it. You know, like the same thing we can do when we want expensive jewelry…

Red Velvet Pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 2 pancakes

Ingredients

For the pancakes:

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, beaten
1 cup buttermilk
1 tsp. vanilla extract
3 tbs. red food coloring*
semi-sweet chocolate chips (optional)

For the cream cheese icing:

4 ounces cream cheese, softened
1 cup powdered sugar, sifted
milk

Instructions

In a large bowl, mix together the flour, salt, baking powder, baking soda, and cocoa powder.
In a separate bowl, mix together the eggs, buttermilk, vanilla, and the food coloring.
Make a well in the center of the dry ingredients, pour in the wet ingredients and fold together until well-combined, but try not to overmix. Stir in the chocolate chips (if using).
Heat a fry pan on medium heat (or use a griddle). Spray the pan with non-stick spray, or add a pat of butter. Pour about 1/4 cup of the pancake batter into the pan. Cook on one side for about 2 minutes, then flip and cook for another 2 or until the pancake is fully cooked. Continue this process with the remaining batter.
To make the icing, beat together the cream cheese, sifted powdered sugar. Add in milk, one tablespoon at a time, and mix until the icing reaches your desired thickness (I did about 2-3 tbs.).
Drizzle some of the icing over the pancakes and serve. Garnish with fruit, nuts, butter, or a sprig of mint.

Notes

In regards to the food coloring, you can also use gel food coloring, in which case would require less than regular liquid color.

http://eat-drink-love.com/2013/02/red-velvet-pancakes/

Red Velvet Pancakes

Filed Under: Breakfast, Holidays · Tagged With: breakfast, cream cheese icing, pancakes, red velvet, valentine's day 28 Comments

Slow Cooker Chicken Teriyaki

January 30, 2013 by Stephanie

Slow Cooker Chicken Teriyaki

After making honey sesame chicken last spring, I have been determined to make more take-out recipes. And if I could make them in the slow cooker, that’s even better!

Slow Cooker Chicken Teriyaki

Chicken Teriyaki is another one of my favorite take-out dishes, so I wanted to give it a try. I’m pretty happy with the way it turned out. Make sure you use low-sodium soy sauce, otherwise the chicken will be very salty (and not in a good way).

Slow Cooker Chicken Teriyaki

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yield: 4-6 servings

Ingredients

3 lbs. chicken breasts
3/4 cup low-sodium soy sauce
1/3 cup apple cider vinegar
1/3 cup light brown sugar
1/4 cup honey
3 tbs. orange marmalade
1 tsp. ground ginger
2 garlic cloves, minced
1 1/2 tbs. cold water
1 1/2 tbs. corn starch
cooked rice
sliced green onion and/or sesame seeds (for garnish)

Instructions

Place the chicken breasts in the slow cooker.
In a bowl, whisk together the soy sauce, cider vinegar, honey, ground ginger, garlic, brown sugar, and the orange marmalade. Pour the mixture over the chicken and cook on low heat for 5-6 hours.
Remove the chicken and shred with a fork. Set aside.
Dissolve the corn starch in a small bowl with the cold water. Pour the sauce from the slow cooker into a sauce pan. Heat on medium heat. Stir in the corn starch mixture. Bring the sauce to a light boil, whisking constantly until the sauce thickens. Remove from the heat.
Place the shredded chicken back into the slow cooker (now turned off or on warm) or into a bowl, Pour the sauce over the chicken and mix until the chicken is covered in the sauce.
Serve over rice and/or veggies. Garnish with green onion or sesame seeds.

Notes

Slightly adapted from Cooking Classy

http://eat-drink-love.com/2013/01/slow-cooker-chicken-teriyaki/

Slow Cooker Chicken Teriyaki

Filed Under: Chicken, Entrees, Low-Fat · Tagged With: chicken teriyaki, chinese, crock pot, low-fat, slow cooker, take out 13 Comments

Super Bowl Recipe Roundup and a Super Bowl Link Party!

January 28, 2013 by Stephanie

With less than a week until Super Bowl Sunday, I thought I’d share some of my top recipe picks to serve at your party! I clearly have an obsession with avocado. I’m okay with that.

(from left to right)

1. Corn Salsa – This salsa is so stinkin’ easy and tasty! The perfect salsa to serve if you want to give your guests something a little lighter.

2. Slow Cooker Chili Lime Pulled Pork Tacos – Pulling out your slow cooker is actually a great idea for a Super Bowl party. First, it can feed a big crowd, and second, all you have to do is throw everything in and let it go!

3. Avocado Mango Crostini – So this one may be a little “fancy” for a Super Bowl party, but I just love it so much. It’s okay to be fancy sometimes.

4. Crazy Guacamole – This may be one of my favorite dips ever. It’s guacamole, kicked up to a new level!

5. Skinny Raspberry Margaritas – You can’t forget the drinks for your Super Bowl party! I love my Skinny Raspberry Margaritas!

6. Crock Pot Chicken Ranch Tacos – This recipe is just stupid easy and delicious. Double it to feed a bigger crowd and then set up a taco bar where your guests can put together their own tacos!

7. Low-Fat Buffalo Chicken Bites – These take a little longer to put together than some of the other recipes I listed, but they are a big crown pleaser!

8. Strawberry Avocado Salsa with Cinnamon Sugar Tortilla Chips – This is a great salsa to make if you want to give your guests a little something sweet. I can’t even tell you how wonderful strawberries and avocado are together!

9. Baked Low-Fat Buffalo Chicken Taquitos – You really can’t go wrong with buffalo chicken for the Super Bowl!

Ok, so those are some of my favorite dishes for the big game. Now, I want to know yours! Let’s have our very own virtual Super Bowl party! Link up your favorite recipes for game day below!

Filed Under: Appetizers · Tagged With: appetizers, healthy, ideas, link party, low-fat, recipe, round up, skinny, super bowl 20 Comments

Browned Butter Gnocchi with Broccoli

January 25, 2013 by Stephanie

Browned Butter Gnocchi

Brown butta…say it with me now!

Is there anything better in this world than browned butter?

No, I didn’t think so.

Browned Butter Gnocchi

Brown butter is wonderful on so many dishes, but it is just ridiculously good on this gnocchi and broccoli. And another thing about browned butter is that because of that perfect nutty flavor, you really don’t need a lot of it for your dish to taste good. And then if you throw a bunch of broccoli on top, then that totally negates the brown butter all together. Right? Am I right??

Browned Butter Gnocchi

Browned Butter Gnocchi with Broccoli

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 6 servings

Calories per serving: 368

Ingredients

2 (16-ounce) packages prepared gnocchi
5 cups chopped broccoli florets
2 tbs. unsalted butter
2 tbs. extra virgin olive oil
2 cloves of garlic, minced (optional)
1/4 teaspoon freshly ground black pepper
3 tbs. pine nuts, toasted
shaved or grated fresh pecorino Romano cheese or Pamesan

Instructions

Prepare the gnocchi according to the package instructions. During the last minute of cooking, add in the broccoli. Drain and set aside.
In a large skillet, heat the butter and olive oil over medium high heat. Cook for about 5 minutes or until the butter has browned, stirring constantly.
Add in the gnocchi, garlic, broccoli, and black pepper. Toss until the gnocchi is well-coated in the brown butter sauce. Sprinkle some of the cheese on top and serve!

Notes

Recipe from Cooking Light

http://eat-drink-love.com/2013/01/browned-butter-gnocchi-with-broccoli/

Browned Butter Gnocchi

Filed Under: Entrees, Low-Fat, Vegetarian/Vegan · Tagged With: broccoli, brown butter, browned butter, cooking light, gnocchi, low-fat 17 Comments

Purple Monster Smoothie

January 22, 2013 by Stephanie

Purple Monster Smoothie

There is something about winter time that just winter that makes us eat less fruits and veggies. Most fruits are consumed in the form of pie and cookies. Not totally a bad thing, but you know, not so great either.

I have been trying to eat more fruits and veggies since the holidays, but I know it’s still not enough so I have been trying to get more in though smoothies.

Purple Monster Smoothie

The first time I made a green smoothie years ago, I kind of wanted to barf. To mask out the taste of spinach, I used only an apple and maybe some pear and it just didn’t do it for me. After lots of tweaking, I came to realize that I was just not a green smoothie kind of gal.

Purple Monster Smoothie

So, what kind of gal am I? A purple monster smoothie gal (or a purplish brownish one, whatevs). I like berries in my smoothies. I’m okay with that.

Purple Monster Smoothie

Prep Time: 10 minutes

Yield: 1 smoothie

Ingredients

1 small banana, sliced
2 cups fresh baby spinach
1/2 cup plain non-fat yogurt (regular or Greek)
1 cup frozen berries (I used mixed berries)
1 tbs. chia seeds (optional)
orange juice or water to thin the smoothie out, if needed

Instructions

Combine all ingredients in a blender and blend until smooth.

Notes

Feel free to experiment with this smoothie. You can also use pineapple and/or apple if you don't want to use the banana.

http://eat-drink-love.com/2013/01/purple-monster-smoothie/

Purple Monster Smoothie

Filed Under: Breakfast, Drinks, Kid-Friendly, Low-Fat, Snacks · Tagged With: berries, breakfast, chia seeds, green, healthy, low-fat, purple monster smoothie, snack, yogurt 16 Comments

Baked Buffalo Chicken Taquitos

January 18, 2013 by Stephanie

Buffalo Chicken

I’m tossing another Super Bowl dish at ya. Baked Buffalo Chicken Taquitos. Go long.

I’m so lame.

My darling husband isn’t much for appetizer or snack-type foods. Is he crazy?!! I know a few things that he can’t resist though and one of those things is buffalo chicken. The man loves all things buffalo chicken. Last year, I made these buffalo chicken bites. This year, it’s buffalo chicken taquitos. Because my man also loves taquitos. And well, so do I.

Buffalo Chicken

Baked Buffalo Chicken Taquitos

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: About 12 taquitos

Ingredients

4 ounces reduced-fat cream cheese
1/3 cup buffalo sauce (can add more if desired)
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 1/2 cups cooked chicken, shredded
1 cup shredded cheddar cheese (colby and monterey jack cheese also works well)
12 6-inch flour tortillas
cooking spray
ranch dressing, blue cheese dressing, sour cream (for dipping)

Instructions

Preheat oven to 375 degrees. Prepare a large baking sheet with parchment paper or a baking mat.
In a bowl, stir together the cream cheese and buffalo sauce. Then mix in the chicken, garlic and onion powders, and the cheese until everything is well-combined. If it seems dry, you can add in more buffalo sauce if desired.
Place the tortillas on a microwavable plate. Place a damp paper towel on top and microwave for about 20 seconds.
Spoon about 2-3 tablespoons of the chicken mixture down the middle of each tortilla. Roll it up nice and tight and place the on the baking sheet seam-side down. Spray the tops with some cooking spray.
Bake for about 15 minutes. Flip over and spray with a little more of the spray. Bake for another 5 minutes or until golden brown.

http://eat-drink-love.com/2013/01/baked-buffalo-chicken-taquitos/

Buffalo Chicken

Filed Under: Appetizers, Chicken, Kid-Friendly, Snacks · Tagged With: appetizer, baked, buffalo chicken, low-fat, party, snack, super bowl, taquitos 21 Comments

Corn Salsa

January 15, 2013 by Stephanie

So, there is this thing called the Super Bowl coming up soon. As far as the game goes, I really don’t care. I prefer the Puppy Bowl. In previous years, my husband hasn’t really cared either, but since there wasn’t any hockey games on this past fall, he had to get his fill of man-ness, so he has been watching football and will probably want to watch the Super Bowl this year. We might be fighting over the remote. There are supposed to be hedgehog cheerleaders on the Puppy Bowl this year. I am not missing that.

Let’s face it though, Whatever game we end up watching, the best part of the Super Bowl is the food. You know this to be true. I love making fun party snacks. I could make a meal out of just dips. Sadly, most dips and Super Bowl food are usually not very healthy. But, I’ve got a great recipe for you that you can enjoy without all the guilt!

This corn salsa is a great snack to serve yourself and your guests! It’s light and fresh, and best of all, low in fat and calories! I love this salsa. I actually make a small batch of it for lunch sometimes and eat it with a handful of whole grain chips and I am one happy girl!

Corn Salsa

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: Serves 4-6

Calories per serving: about 98 calories (if divided into 6 servings)

Ingredients

4 medium-sized ears of corn, shucked
1/2 medium red onion, diced
1/2 cup cilantro, chopped
2 limes, juiced
1/2 tsp. garlic powder
salt to taste

Instructions

Bring a large pot of water to a light boil over medium high heat. Add the ears of corn and cook for about 5 minutes or until the corn is cooked and tender. Fill a large bowl with cold water. Using tongs, remove the ears of corn from the water and place into the cold water to cool.
While the corn cools, chop the onion and cilantro.
To remove the kernels from the cob, hold the ear upright over a large cutting board or bowl. Take a sharp knife and slide the knife down the cob, cutting the kernels off. Work your way around the cob until all of the kernels have been removed. Repeat with the remaining cobs.
Place the corn into a bowl. Stir in the onion, juice of the 2 limes, cilantro, garlic powder, and the salt. Mix until thoroughly combined.
Cover and chill for at least 20-30 minutes before serving.

http://eat-drink-love.com/2013/01/corn-salsa/