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Clearwater Eats

July 17, 2016

I had some really (really) good food in Clearwater. Check out some of the food highlights below:)

Maggie Mae’s
Thanks to Comedians in Cars Getting coffee (if you haven’t heard of it check it out, it’s genius), my sister had a hankering for some good ol’ fashioned diner breakfast food. Since I am by default always game for breakfast food, diner food it was. Maggie Mae’s fit the bill. It’s waterfront location meant we could enjoy the view as we dined on pancakes, sausages, eggs, and biscuits. Any restaurant that has several people waiting outside is typically a good sign, so by all accounts our expectations were high. It took us about 45 minutes to get a table. In the end, the food was yummy and super affordable. About $20 for all the food pictured (minus tip). They only serve pancakes until 12 though (don’t ask me why), so if you have a hankering for some hotcakes you need to get there early!

Maggie Mae's

Maggie Mae's

Maggie Mae's

Cristino’s Coal Brick Oven Pizza

For dinner one night we ended up trying this pizza spot called Cristino’s. Everything about this place was perfect – from the decor and vibe, to the service, and best of all the food.

Cristino's Cristino's

Oh my goodness. Best pizza I’ve had to date. We’ll get there in a second though. Let’s talk about appetizers first. My sister ordered the calamari because she’d been having a hankering for some and I got the pan tossed crispy garlic wings served with a bed of caramelized onions on top and a blue “cheesy” type dressing.

Cristino's Cristino's Cristino'sCristino's

They bring out samples of some of their gelato for you to taste, which was a great marketing ploy because as soon as we tasted it we knew we wanted some. I got the cheesecake and almond gelato and my sister got strawberry and almond.

Rumba Island Bar & Grill

My food was delicious at Rumba Island Grill (although the service left much to be desired). Usually when you tell your server you need a minute to decide, oh I don’t know, they actually give you a minute to decide. Every 30 seconds he kept popping back over to our table asking us if we knew what we wanted. Really? Maybe we would be further along in deciding if you didn’t interrupt our thought process every two seconds.

Rumba Island Bar & Grill

Anyhow, I knew of at least one thing I would definitely be getting. In fact, I had known before we even got to the restaurant. It was their Jamaican jerk grilled chicken wings with cranberry jerk and mango bbq sauces. The sauces had me sold. The big question was what sides would I get to go with the wings.

Rumba Island Bar & Grill

I ended up going for their cranberry cornbread stuffing and the crab mac n cheese. While I had high hopes for the mac n cheese, it wasn’t my favorite. The cranberry cornbread stuffing was delicious though.

Rumba Island Bar & Grill

Typically if I have leftovers when I travel, I’ll just throw them away before I leave, but the wings were too good to waste. I traveled back with them and had them for dinner the next evening. Now that’s commitment.

Clearwater outfits up next!

Food

Leftovers = the best sandwiches:)

July 8, 2016

Let’s say that you have some leftover roasted veggies sitting in your fridge, and you were trying to figure out what to do with them.

Roasted Veggie Sandwich

Might I recommend a scrumptious roasted veggie sandwich?!

What you’ll need:
Hummus (I used garlic and herb)
Whole wheat bread
1 cup of roasted veggies

Tribe Garlic & Herb Hummus

Grab your hummus, toast some whole wheat bread, and warm up a cup of roasted veggies that you may have been inspired to make this past 4th of July (about 45 seconds should do the trick). I used a garlic and herb hummus which worked wonderfully, especially since I used garlic based seasonings for the roasted vegetables. Spread the hummus on your toast, top with vegetables, and bite into that sucker.

Easy peasy, delicious, and healthy. You’ve got your servings of vegetables, you’ve got the whole grains from your bread, and if you’re a fiber snob like me, that bread also comes with a hefty serving of fiber.

Roasted Veggie Sandwich

You can choose to leave it open face, or go all out and make a full blown sandwich. Personally, I prefer option number two. I’ve never gotten the whole open face thing. What, did you run out of bread??

I’ll be enjoying my fair share of these this weekend and in the coming weeks, since they take less than 5 minutes to prepare once you have the veggies on hand. Now that my comprehensive exams are officially one month away, quickie meals will be my go to. Eeeeek!

Enjoy and have a fabulous weekend<3

Food

Summer Roasted Garlic Squash

July 4, 2016

Technically, this post should be titled “Summer roasted garlic squash AND bell peppers, parsnips, and eggplants” but that just didn’t do it for me.

I love some good ol fashioned roasted veggies. With the right seasonings they can be magic. They’re so simple but they taste amazing. Since showing up to a party full-handed is always a good idea, I wanted to share this simple summer dish of assorted roasted veggies.

Ingredients:
Olive oil cooking spray
Veggies
Parsnips
Bell peppers
Eggplant
Yellow squash
Zucchini squash
Seasonings
Sea salt
Rosemary Garlic
Garlic & herb seasoning (can be found at Walmart)

Directions:
Preheat the oven to 400 degrees Fahrenheit.
Line a baking sheet with aluminum foil and spray it with a nonstick cooking spray.
I removed the skin from my parsnips with a peeler and de-seeded my bell peppers before slicing.
Slice your veggies.
IMG_2294Since the parsnips and bell peppers can take a little longer to cook and the eggplant and squash cooks faster, I recommend cooking the former two together and the latter three together. You may have to cook them in batches.

Coat your veggies evenly with your olive oil cooking spray (I prefer using this to plain olive oil because I can make sure everything gets coated evenly).

To season the parsnips and bell peppers, I topped them with sea salt and a generous coating of rosemary garlic.

For the eggplant and squash I used sea salt and the garlic and herb seasoning.

Roast the parsnips & bell peppers for 35 minutes.

Roast the squash for 12-15 minutes.

Cover veggies with aluminum foil before transporting them to the partayy.

I’ve roasted all types of veggies including brussel sprouts, cauliflower, broccoli, and carrots depending on what tickles my fancy at a particular period. For this, since squash is the quintessential summer vegetable I couldn’t leave it out of the mix. I added in eggplant because it’s a more grownup veggie, bell peppers because I love a little heat, and parsnips because I’ve recently become obsessed with them. But by all means choose your faves.

Funny story (not really): For the first time on Saturday I decided to do something that seemed adult like and take advantage of my oven’s self clean function. For those of you who’ve done this, you know that the oven has to be locked beforehand. Well, now I have a clean oven that I can’t open. Damn lever! I called my apt. office and they told me that maintenance most likely wouldn’t be able to get to it until Tuesday since this was a holiday weekend and didn’t constitute a maintenance emergency.

Besides learning that we differ greatly on what constitutes an emergency, I’ve learned that dirty ovens are just fine because at least you can access them.

Has this happened to anyone else? Or have I just proved that I’m meant to be a kid forever?!

Food

A Send Off and Kid Approved Baked Donuts!

June 22, 2016

A faculty member invited me and a couple others over to his house for dinner two Saturdays ago. The dinner was in honor of his advisee who is moving on to a faculty position in August. When I asked what I could bring, he suggested a dessert. Not a problem, except, I was not in a baking mood. I decided I’d hit up Harris Teeter on the way for some Greek fro yo and call it a day.

But something inside me was restless.

As I laid in bed the night before I remembered some donut pans I recently bought from World Market. I’d been wanting to make a donut recipe for a while now and this seemed like the perfect excuse to break them in. Donuts it was!

I didn’t feeling like buying any extra ingredients which meant that I was going to have to find (or create a new) recipe that called for things I already had on hand. Fortunately, I had all the baking staples (eggs, milk, flour, and butter).

Spoiler alert: This might be my favorite healthier baked goods recipe yet (tied with my pumpkin triple chip bars recipe here).

 These donuts are incredibly simple, perfectly sweet, moist and fluffy, and full of flavor. What’s even better is that you’re not plagued with tons of leftovers. The recipe makes 8 nice-sized donuts. It’s a good amount and you can easily scale it up if you want to make more.
IMG_1076Ingredients:
1/2 cup white whole wheat flour
1/2 cup all purpose flour
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of ground cloves
1/4 teaspoon of sea salt
1/3 cup packed light brown sugar
2 tablespoons of unsalted butter (melted and cooled)
1 large egg (room temp)
1/4 cup unsweetened coconut milk (bring to room temp; I used the So Delicious brand)
1/4 cup cinnamon maple syrup*
1 teaspoon of vanilla extract
1 teaspoon of maple extract (found at Target)

Directions:
Preheat the oven to 350 degrees and spray donut tin with nonstick cooking spray
In a medium sized bowl combine the flours, baking powder, baking soda, cinnamon, nutmeg, cloves, and sea salt.
In a separate bowl mix the egg, brown sugar, butter, milk, maple syrup, and extracts.
Pour the wet ingredients into the dry ingredients.
Pour the batter into a large ziploc bag and cut the tip. In a circular motion pipe the batter into the donut pan and fill about 3/4 way.
IMG_1069
IMG_1071
Put in the oven and bake for about 9 minutes.
IMG_1072IMG_1073
Let them cool in the tin for 2 minutes before placing them on a wire rack. These taste amazing straight out of the oven. I’d say give them maybe 5 minutes to cool from the time you take them out of the oven and have at it!
IMG_1074
IMG_1075

Notes

*I found this at TJ Maxx but it you can’t find it don’t fret. 100% pure maple syrup will work perfectly fine.

Why should you make these?
Because I said so! Just kidding:) But seriously, don’t you trust me??
These donuts are baked (not fried), use white whole wheat flour, are delicious, and fluffy.

If that’s not enough, here’s the real endorsement:
When I’ve baked healthier treats in the past, they’ve always been for adults. I’ve found that most adults have some tact. Even if they don’t like something they’ll still be nice about it. This time the faculty member’s son would be eating these and kids don’t hold back. If they don’t like something you’ll see it all over their face – they may outright tell you or more horrifying, spit it out.

When he first saw the donuts he got pretty excited and I got nervous. I didn’t know if these healthier donuts could live up to the high, sugary expectations of an 11-year old boy. As we were talking at the table after dinner he made a declaration that it was time for dessert and his parents laughed and agreed.

He headed straight for my donuts and my heart started pounding.

He unwrapped the plate, picked one up, and took a bite. There I am holding my breath looking for any sign of emotion. It felt like an eternity! After he finished his first bite he said he loved it. I let out a big exhale. Success!

Bonus: Someone else brought a chocolate cake with chocolate icing from Harris Teeter which he turned down (what?!) in lieu of seconds of my donuts.

If that’s not an endorsement, I don’t know what is.

So there you have it. My first foray into donut making was a success. I can’t wait to give it another go.

Hope your humpday has been happy! If not, these donuts should get you there:)

Food

Snack Easy Series #2

June 14, 2016

For this month’s round up we have a vanilla bean frozen yogurt bar, popped sweet potato crisps, honey wheat pretzels, a small s’mores bar that packs a delicious fiber punch, and Icelandic skyr style yogurt.

Engine 2 Plant Strong Sweet Potato & Cinnamon Popped Crisps
Bought at: Whole Foods
Price: $2.99
Repeat Purchase: No (womp womp)
Engine 2 Plant Strong Sweet Potato & Cinnamon CrispsEngine 2 Plant Strong Sweet Potato & Cinnamon CrispsI had such high hopes for these. Based on the name alone I expected to love them. Sweet potato and cinnamon?! Check and check. Upon first taste, however, I was underwhelmed. After trying them a few more times they did grow on me. Unfortunately, it never grew to the “I really like these” level. It only got to the “I can tolerate them so I’ll finish the bag to avoid wasting money” level. They’re not that sweet, so if you want a sweeter snack, look elsewhere. In fact, they’re pretty bland. I barely detected any cinnamon (or sweet potato for that matter). One serving is 26 crisps for 100 calories so you get a good “caloric bang” for your buck. Let’s talk about the really important stuff though, like it’s nutrients. Each serving has 2 grams of fiber and 2 grams of protein – not amazing but better than nothing. To its benefit, it is low in sugar, sodium, and fat. With one bag having 3.5 servings and costing $3, it boils down to about $1.17 per serving. Since it’s middle of the road in terms of taste, nutrition, and cost I would pass on these.

Yasso Vanilla Bean Frozen Yogurt Bars
Bought at: Harris Teeter
Price: $4.00 (sale price at Harris Teeter, but that’s the regular price at Walmart)
Repeat Purchase: YASS!Yasso Frozen Greek Yogurt Vanilla Bean Bars Yasso Frozen Greek Yogurt Vanilla Bean Bars

I loved these appropriately named frozen yogurt bars. You know how you say “Yass!” when you approve of something. Well Yass to these Yasso bars! These were my favorite snack of the bunch. That’s saying a lot because I really enjoyed almost all of them. I don’t know what it is about these frozen bars (remember the Rhubarb bars from my last roundup), but they’re winning. These are delicious! Get them, get them, get them NOW! Each bar has 5 grams of protein and 15% of your daily recommended amount of calcium. While I purchased mine at Harris Teeter, I’ve also seen them at Walmart and Publix. One box costs $4 and has 4 bars so the cost per serving is $1. Not cheap but not terrible either. With the amazing taste and solid nutritional profile, there’s no doubt I’ll be buying these again (spoiler: I already have). They have other flavors like cookies and cream and sea salt caramel. I’ve yet to try those, but I’m sure they’re delicious. With the first triple digit temperature of the year creeping around the corner, I need to maintain my stock.

Fiber One S’mores Bar
Bought at: Target (exclusively)
Price: $2.99
Repeat Purchase: YesFiber One Smores Bars Fiber One Smores Bars

The good news is that these were delicious! In fact they were the runner up for my favorite snack. The bad news is that these little suckers were so hard to pin down for a repeat purchase. I first spotted them at Target while we were in Savannah and just got one box. Of course I ended up loving them and couldn’t find them anywhere once I got home. After a great deal of persistence, I finally succeeded in finding them. The box says this flavor is exclusively sold at Target, and for a limited time only (#nopressure). One box costs $3 and contains 6 bars so the cost per serving is $0.50 which is pretty good. These are little so they’re not filling by any means, but they do offer a great way to satisfy a sweet tooth or end a meal on a sweet note. Given how small they are, it’s pretty impressive that each bar has 5 grams of fiber. Between the taste, the fiber content, and the reasonable price I definitely will be a repeat buyer (again I already am). If you’re lucky enough to come across these, pick up a box or five:)

Annie’s Honey Wheat Pretzels
Bought at: Whole Foods
Price: $2.50 (sale price)
Repeat Purchase: YesIMG_3356 Annie's Honey Wheat Pretzels

I throughly enjoyed these honey wheat pretzels. They were simple but delicious. Not only did I have them as a snack, I also ate them with sandwiches and wraps. Pure pretzel perfection. They were savory but not overly salty with a nice hint of honey at the end. These would make a great travel or on the go snack. In fact, I’m planning on picking up another bag for an upcoming trip. Now pretzels are generally referred to as nutritionally “neutral.” This just means that while they don’t tend to contain high amounts of the stuff that’s bad for you (e.g. saturated fats and cholesterol), they also don’t contain high amounts of the stuff that’s good for you either (e.g. protein, fiber, or specific vitamins or minerals). What these pretzels do have in their favor are that they’re made with all organic ingredients and they’re not high in calories. Not everything we eat is going to provide us with important nutrients and that’s okay. If they have a low fiber content but they also have a low saturated fat content, that’s not bad in my book. What’s important is that a majority of what we eat provides nutritional value. Given the great taste, reasonable price, and the fact that it doesn’t offer high amounts of harmful nutrients, I would buy this one again.

Siggi’s Raspberry Yogurt
Bought at: Harris Teeter or Publix
Price: $1.25 (sale price)
Repeat Purchase: Yes

IMG_3354IMG_3355

I’m a big fan of Siggi’s. I’ve tried a few of their flavors and enjoyed them all but this is one of my faves.  Other flavors you may want to check out are blueberry, orange and ginger, and pomegranate and passionfruit. These are typically 3 for $5 but they often go on sale for 4 for $5. This makes the cost per serving $1.66 (or $1.25 if they’re on sale). I love how much protein they have in them – one 5.3 oz. container has 14 grams (that’s roughly the same amount as 2 large eggs). They’re not as sweet as other yogurts which I honestly don’t mind. I find them to be sweet enough. They also have a pretty dense consistency which makes them more filling than your average yogurt (even thicker than Chobani). I’ve repurchased these countless times.

Til next month, snack easy friends!

Food

Culinary Pursuits: Southwest Scramble Stuffed Bell peppers

June 5, 2016

Clearly I’m enjoying stuffing things into bell peppers:)

Last week I brought you an awesome shrimp and “grits” stuffed bell pepper recipe. This week’s recipe is just as delicious and even simpler to make. Plus it features that heavenly BBQ rub that I told you about not too long ago. In fact, with the exception of a little sea salt and black pepper, it’s the only thing I used to season the different components in this dish.

I love this seasoning. I’m a self-proclaimed “mixologist” when it comes to spices. I enjoy getting in the kitchen and being creative with different spice pairings, but more recently I’ve been reaching for this spice and this spice alone. It’s like an attention whore. It just doesn’t want to share the spotlight.
Tex Mex Stuffed Bell peppers

Ingredients:
1 15 oz. can of reduced sodium black beans
4 medium bell peppers
4 cups of diced sweet potatoes
1.25 lbs of 97% lean ground turkey
1 tablespoon of GA Boys All Purpose BBQ rub (plus extra for sprinkling on sweet potatoes and bell pepper halves)
PAM Olive oil cooking spray
1/2 tsp of sea salt (plus extra for sprinkling on bell pepper halves)
1/4 tsp of black pepper (plus extra for sprinkling on bell pepper halves)
1 cup of reduced fat shredded cheese blend (find one with monterey jack)
Tex Mex Stuffed Bell Peppers

Directions:
Preheat the oven to 350 degrees.
Line a baking pan with aluminum foil and spray it with olive oil cooking spray.
Spray the sweet potatoes with the olive oil cooking spray and then season with the GA Boys all purpose BBQ rub and cook for about 40-45 minutes.
Slice the bell peppers in half and hollow out the middle, removing the seeds.

Spray them with olive oil cooking spray and season each half with a sprinkle of sea salt, black pepper and the BBQ rub. Alongside the sweet potatoes, bake in the oven for 35 minutes.

With the sweet potatoes and bell peppers roasting, take a large pot and spray olive oil cooking spray. Turn on the stove at a medium-high heat, and cook the ground turkey for 2-3 minutes before adding the black beans. Once the ground turkey has cooked for a few minutes and before it’s cooked all the way through, add the black beans, a tablespoon of the BBQ rub, 1/2 teaspoon of sea salt, and 1/4 tsp of black pepper. Let cook on a medium heat for 5-6 more minutes.
Once the sweet potatoes are done roasting, add them to the ground turkey and black beans.

 Scoop out 3/4 cup of the scramble into the bell pepper halves.
Divide up 1/4 cup of the cheese blend to spread over two bell pepper halves (~1/8 cup/ half).

Put the bell pepper halves back into the oven for 5-6 minutes so the cheese can melt.
Let cool for a few minutes before serving!

When they say all purpose rub they aren’t kidding. I’ve already used this to make oven roasted sweet potatoes, cauliflower, and baked chicken. Now with this recipe, I can add black beans, ground turkey, and roasted bell peppers to the list. I think seafood will be next.

Optional:
This scramble would also be amazing as a dip (I tested it and can attest to this)!

To do so, use a second can of reduced sodium black beans when cooking the ground turkey, and add an extra 1/2 tsp of the BBQ rub, 1/4 tsp of sea salt, and 1/4 tsp of black pepper to season. Once cooked, spread it out into a 9×13 pan and use 2 cups of reduced fat cheese to spread on top. Bake in the oven at 400 degrees for ~7-8 minutes or until the cheese is melted and a light golden brown. Have it with your favorite tortilla chips. I’d recommend some with a hint of lime and sea salt. Or if you want to get even more fiber in, take a high fiber flatbread, cut it into strips, spray with olive oil cooking spray, sprinkle on sea salt, and bake for 10 minutes at 400 degrees.

Whatever way you have it, you’re bound to enjoy it.
Do you have a favorite stuffed bell pepper dish? Do tell!

Food

Culinary Pursuits: Shrimp & “Grits” Stuffed Bellpeppers

May 27, 2016

Where my G.R.I.T.S. at?! For those of you who don’t know, G.R.I.T.S. stands for Girls Raised in the South. Southern girls are a special breed, and this southern gal has a super fun and fancy sounding dish that’s deceptively healthy and simple to make. Who here likes shrimp and grits?!

Fun fact: Since I was born and raised in South Carolina where shrimp and grits happens to be the official state dish, I know a thing or two about some grits. I loved eating them growing up with sausage, cheese, or puddin’ (Google it if you don’t know what that is!), but with my transition to a healthier lifestyle I’ve all but stopped eating them sans the special occasional treat. Fortunately, I’ve found a way to partake in this Southern favorite that fits within my healthier lifestyle. Enter my shrimp and “grits” stuffed bell peppers where the “grits” are really pulsed cauliflower (shhh, don’t tell the kids). Check out the recipe below:

Shrimp & Grits Stuffed Bell peppers
Ingredients:

16 ounces of Green Giants cauliflower crumbles* (see note below)
3 medium sized bell peppers
1 tablespoon of olive oil (toss the shrimp in)
Olive oil cooking spray (I used Pam)
12 oz of medium shrimp with tails, peeled and deveined
3/4 cup of So Delicious Dairy Free unsweetened coconut milk** (see note below)
1 tablespoon of unsalted butter
1/3 cup of goat cheese for garnish

Green Giant Cauliflower Crumbles

This is what the packaging looks like for the Cauliflower Crumbles.

Flavor:
Black pepper (see directions for specific amounts)
Sea Salt (see directions for specific amounts)
1/2 tsp of Tony Chachere’s creole seasoning

Directions:
The night before toss your shrimp in a tablespoon of olive oil with Tony Chachere’s creole seasoning, 1/4 tsp of black pepper, and a pinch of sea salt. Cover shrimp with saran wrap and let marinate overnight. (If you don’t have time for this step shoot for 20 minutes and it’ll still come out tasty).

Tony Chachere
Preheat the oven to 350 degrees.
Slice your bell peppers in half, discarding the seeds and the stems. Spray each half with olive oil cooking spray and then sprinkle with sea salt and black pepper.
Put your bell peppers in the oven and let them roast for 35 minutes.
Add cauliflower, coconut milk, and onions to food processor. Do not cook/steam the cauliflower before pulsing! If you do that, you’re likely to end up with a texture more reminiscent of mashed potatoes than of grits.

Pulse in short bursts until it has a grits like texture (3-4 mins).

Remove the cauliflower mixture from your food processor and put it into a pot on the stove at medium-high heat.

Add 1/2 tsp of sea salt, 1/2 tsp of black pepper, and a tablespoon of unsalted butter to the mixture and stir regularly for 5 minutes.

Lower the stove temp to a simmer, cover the pot, and let the cauliflower cook for an additional 15 minutes, stirring occasionally.

While your cauliflower is simmering, cook your shrimp on medium-high heat (~45-60 secs per side, then flip).

Once your bell peppers are done roasting, take them out of the oven.

Scoop 1/2 cup of the cauliflower mixture into each bell pepper and don’t skimp on the shrimp! I topped each bell pepper half with about 5-6 pieces. Sprinkle ~1 tablespoon of goat cheese on top of each bell pepper half and pop them back in the oven for another 5 minutes.

Let them cool for a few minutes, plate, then dig in!

Notes:
*I got the cauliflower crumbles at Walmart, but I’ve also seen them at Target. If you can’t find them though, no worries. Just coarsely chop a large head of cauliflower and pulse it a little longer to get the grits like texture.

**If you’re worried, I couldn’t detect any coconut at the end.

You can’t beat this meal. It’s got veggies and seafood with incredible flavor and it’s nice and filling.
Bonus: This tastes even better on day 2 and day 3 (if it lasts that long!) If you have leftovers, I recommend mixing the shrimp in with the “grits” so that the “grits” can soak up some of the creole seasoning from the shrimp.

Happy Friday! Hope you all have a wonderful Memorial Day Weekend:)