Posts tagged ‘Apple Cider Vinegar’

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November 26, 2012

Trottin’ Like Turkeys

I didn’t really know what to expect this Thanksgiving but after my conductor gobbled at EVERY stop on my train ride back to Connecticut, I had a good feeling. (No, I was not able to nap because of his outlandish noises but I give the guy credit for being all festive I guess.) After years of putting on the hoopla for my grandmother and uncle’s sake, my parents, sister and I didn’t really know what to make of the holiday without them. We originally planned on going north to Vermont, avoiding tradition altogether, when our good friends–or should I just call them family at this point–invited us to join them for dinner. It was pretty perfect and after my dad being sick and all, it was nice to not have the added stress the holiday can present. Plus, since we stayed local, I was able to run in the annual Turkey Trot with my favorite running pal! Doesn’t get much better than that. 

With my half so close (one week from today…ahhhh!) and Mandi training for one, as well, we decided to turn the five mile race into 10. You know those crazy people running to the race? That was us. Surprisingly enough, it was a great idea. It felt good to get such a nice warm-up in before getting our Turkey Trot on and as Mandi put it, pushing through the last five with so many people around kept us moving toward that finish line. I mean, everyone from our towns were there, we didn’t want to embarrass ourselves after all. All of that running lent for a guilt-free Thanksgiving, which was two plates full of turkey, slaw and roasted veggies for me! My simple, seasonal broccoli slaw salad was awesome, if I do say so myself (recipe below). The perfect crunch to pair with the whole turkey and mashed potato bit with a sweet tang from chopped apple chunks and the occasional dried cranberry…I may have singlehandedly ate half of that bowl. 

Ingredients
12-ounce package of broccoli slaw
1 Granny Smith apple, chopped
1 carrot, shredded
1/2 cup dried cranberries
1/2 cup walnuts, chopped
1/2 cup apple cider vinegar
3 tablespoons extra virgin olive oil
1 Stevia packet
Salt and pepper, to taste

Since my family loves leftovers–who doesn’t!–we ended up making our own bird and a few favorite side dishes the following night. It was weird not having Mike around to devour a plate or two of grub with me. The man I’m most thankful for couldn’t celebrate this year because of work (stupid football!) but don’t you worry, I brought him back a huge container of his favorite Thanksgiving things to show him how grateful I am to have him. I mean, come on, no Thanksgiving? That’s just plain wrong and he deserved some turkey. As you can see, the slaw made another appearance. You know a recipe is good when you make it two days in a row. Oh and in my opinion, avocado trumps gravy any day. Yum!

I have so much to be thankful for this year although, as you know, it’s been a bit of a crazy one. It was a bit strange not having Grandma Ginger and Uncle Ricky across from me Thursday night, but as I toasted to all that I am thankful for and clinked my wine glass with my dad, I couldn’t help but focus on the positive. I’m living in arguably the best city on Earth with the guy I fell in love with when I was 17-years-old. I have a dream of a job that I look forward to every single day. I am surrounded by the most incredible, supportive friends and family anyone could ask for. After quite the scare, my dad is well and even starting to run again. I cannot wait to jog alongside him as I compete in my second half marathon. Let the carboloading begin!
What dish did you contribute to your Thanksgiving dinner?

Sprinkled with Love,
Lauren

Posted in Dinner, Life Happenings, Lunch, Side Dish | 2 Comments »

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September 11, 2012

Southwestern Shredded Chicken Salad

I’ve been embracing my domestic side, as you may of noticed. Last week, I was craving a Southwestern-style chopped salad for dinner and threw together this flavorful meal in no time at all. Not only did it satisfy my taste buds’ yearning for something spicy, it also filled me and Mike up with two meals-worth remaining for leftovers! Talk about a two-for-one deal, or should I say two-for-two? I don’t know what was better, the look on Mike’s face when he came home from a long day of work with this meal set up on our balcony (with a side of cut up watermelon–our favorite!) or having this protein-packed bagged lunch the following two days. I’ll settle for a tie.

Ingredients
1/2 jalapeño
1 plump tomato
1 large carrot
1/4 cup chopped cilantro
1 red bell pepper
1/2 teaspoon minced onion flakes
1/2 teaspoon cumin
2 cloves of garlic
1/2 cup of dry black beans, soaked
3/4 lb of chicken cutlets
2 teaspoons apple cider vinegar
Dash of cayenne pepper and paprika
Coconut oil to cook the chicken and drizzle over salad
Ground pepper, sea salt (or liquid aminos/nooch!) to taste

To start off, let me explain my reasoning for the dried black beans. They are cheap. Plus, by refraining from the easy, peasy canned version, you save yourself from all that added sodium. I also think they taste BETTER, more organic and natural! Simply follow the instructions and prep them in big batches to add a punch of protein to your favorite soups, salads, etc. (Get ready because on my post-grad, newly-employed-but-still-relying-on-my-parents-to-be-fed budget this whole “affordable” theme will remain consistent on da blog…embrace it.)

Back to the recipe. I started by cooking the chicken breasts in a coconut oiled pan and one clove of minced garlic.Would it have tasted better and more flavorful if I had marinated the chicken? Obviously but who has time for that? Not me that night but in my defense, the coconut oil and garlic worked swimmingly with the cilantro and spiciness later on. Ok I’m getting ahead of myself…

While the chicken is cooking, shred your carrot, chop up the cilantro, garlic and jalapeño and dice the red pepper and tomato. Drain the beans and combine all the ingredients in a large bowl. When the chicken is done, shred it with your hands and add in the spices–cumin, minced onion, cayenne pepper for more heat, salt/pepper, etc. I then drizzled a little extra coconut oil, alongside the apple cider vinegar (both have amazing nutritional benefits!) over the salad before chilling in the fridge/serving. 

This photo kills me. Sometimes a photo really is worth a thousand words! Mike was hungry so getting him to sit still and look at the camera for all of five seconds was no easy feat. I also reminded him to chew his food, not inhale it…ahem, twice. I feel like I’m talking about a toddler. I swear he is 24-years-old, not four.

Sprinkled with Love,
Lauren

Posted in Dinner, Life Happenings, Lunch, Side Dish | 1 Comment »

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December 29, 2011

Holly Jolly Highlights

I hope you enjoyed your holiday as much as I did! Christmas was three days ago so this post is a little late but better late than never, right? Here’s a look at my holly jolly highlights.

After a crowded and somewhat chaotic commute home on the 23rd, I spent the night baking while watching How the Grinch Stole Christmas with my sister. That movie will never get old! I whipped up a batch of Candy Cane Crumbled Nutella Cookies and Low Fat Chewy Chocolate Chip Oatmeal Cookies, both in which added a fun variety to my mother’s already made Classic Chocolate Chip and Peanut Butter treats. 

I packed them in a tin and little gift bags for Mike’s family, who celebrates every year on Christmas Eve. We ate a feast and opened presents by the roaring fire Saturday night after watching the Giants beat the Jets. Mike gave me my favorite gift of the year, a new iPad! I’m a lucky gal.

I drank one too many cups of coffee for dessert so had a rough night of sleep and woke up early Christmas morning. After catching up (ahem, the entire season 3) on The League from 4 to 7 a.m., I rolled out of bed and made Apple Butter-Banana Muffins for my family. Breakfast muffins may be a new tradition! My sister and I opened the goodies from our stockings over breakfast before we made our way toward this year’s scrawny Charlie Brown tree. How cute is the Victoria’s Secret present from my parents!? I am obsessed with my new bathing suits for spring break! That will be my ‘fitspiration’ since my seven day cruise is quickly approaching in March! 

After the presents were all unwrapped, I peer pressured my dad and sister to come with me on a three mile loop near my neighborhood. They rode their bikes while I huffed and puffed up the hilly terrain. After getting ready, we piled into the car and headed to Massachusetts to visit our cousins.  

Dinner was outstanding. Turkey, stuffing, beet gratin, mashed potatoes…the works! I made the same salad (pictured above) that I put together for Thanksgiving so I could finally share the recipe! Here it is:

Harvest Spinach Salad
1 bag of baby spinach
2 heads of endive, chopped
2 Granny Smith apples, chopped
1 medium butternut squash, cubed and oven roasted
Goat cheese and walnuts to top 

Maple Mustard Vinaigrette
4 cloves garlic
1 tablespoon dijon mustard
2 tablespoons maple syrup
1/3 cup apple cider vinegar
2/3 cup canola oil
Salt and pepper to taste

Roast the butternut squash ahead of time and assemble the salad accordingly. Lightly drizzle with vinaigrette, toss and serve with the remaining dressing on the side. I warmed the butternut squash so the spinach would wilt a bit. This recipe is a knockout, if I do say so myself!


It was great seeing family, catching up over great food and relaxing. Merry Belated Christmas! Now it’s time to gear up for New Years! I’m currently in the process of figuring out the perfect NYE outfit…

Sprinkled with Love,
Lauren

Posted in Dessert, Dinner, Life Happenings | 2 Comments »

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August 3, 2011

Yep, Another Salad Recipe Coming At Ya!

So I bet you’re probably getting sick of all my salad posts right about now. I’m sorry…I really am but when the humidity is so thick you can cut the air with a knife, the only thing that gets my taste buds goin’ are crisp greens. Why not soak up all the fresh ingredients you can get while they are in season, right? While skimming through the recipes on one of my favorite blogs, With Style & Grace, I came across this Chickpea and Basil Salad and stopped dead in my tracks. You all know by now that I adore chickpeas. Add in my favorite herb, basil, and you’ve got yourself a winner in my book. So needless to say, I made it (with minor changes) shortly after my discovery, spooned some over mixed greens and loved it. Best thing about it? It is ridiculously easy. Perfect after a rough day of lounging by a pool…

Ingredients
1 can of chickpeas, drained and rinsed
1/2 a carton of cherry tomatoes, halved
1 english cucumber, quartered
1 1/2 red bell peppers, diced (1 would do just fine!)
3 scallions, diced
3 tablespoons fresh basil, chopped
Juice from 2 small lemons
2 tablespoons apple cider vinegar
3 tablespoons olive oil
Pinch of garlic powder, salt and pepper
Optional toppings: crumbed cheeses (i.e. goat or feta) and/or slices of avocado

The directions are super tedious so get your thinking caps on. Just kidding! All you have to do is chop, dice and cut everything up before combining it all into a large bowl. Whisk together the vinaigrette and drizzle over the veggie/bean mix. Season and let marinate before topping a salad, pasta or eating as is. Enjoy!
What’s your favorite herb?

Sprinkled with Love,
Lauren 

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June 14, 2011

Tuna Salad Roll-Ups

After a successful leg strength training routine yesterday morning, with a little cardio and abs thrown in here and there, I needed to refuel with an energizing lunch full of greens and protein. For some reason, the first thing that came to mind was tuna. I honestly don’t recall the last time I ate the smelly canned fish but it was all I could think about and I simply didn’t fight it. Instead of creating a fattening, mayonnaise-doused tuna salad sandwich, I decided to make a healthy alternative and ended up wrapping my salad creation in colorful swiss chard. It. Was. Delish.


Ingredients
4 large swiss chard leaves
1/2 of a small red onion, thinly sliced
2 cans of tuna fish (I used Bumble Bee’s Solid White Albacore Very Low Sodium in Water)
1 can of chickpeas
1/2 of a red bell pepper, grilled
1/4 cup chopped parsley
1/4 cup English cucumber, sliced and cut into quarters
Zest and juice of 1 lemon
1 tablespoon apple cider vinegar
3 tablespoons extra virgin olive oil
2 garlic cloves, minced

To start, place half of a red bell pepper on the grill until lightly browned.


While that cooks, combine the mix-ins for the dressing: apple cider vinegar, olive oil, lemon zest/juice and garlic. Whisk together and set aside.


Time to cut and combine the ingredients! Thinly slice the red onions and chop the parsley. Open and drain both cans of tuna, as well as the chickpeas. (Rinse and dry the chickpeas before pouring in.)

Cut cucumber slices into fourths for bite-sized chunks!

Finely chop up half of the cooked bell pepper after removing it from the grill and add to the salad. Julienne the rest into strips to place inside the wraps. Drizzle the ingredients with the dressing and mix it all up! 


Now for the wrap portion. After rinsing and drying the swiss chard, add strips of the roasted red pepper to the middle of the leaves. The bell pepper provides great flavor, not to mention adds to the contrast of colors. I could not stop admiring the beautiful array of brights!

Last, but certainly not least, add a generous helping of salad and roll it all up! Use toothpicks to hold it all in place.


Mmm, there you have it! The perfect, energizing lunch I was looking for. By skipping on the bread and mayo, you reduce carbs and fat content, amping the entire recipe up with the nutritional value offered by the veggies, beans and fish. Special thanks to my dad for helping me with the pretty presentation and three helpful recipes (found here, here and here), in which I used as a jumping off point. This is definitely a recipe I will be making often this summer.
Have you had a random craving lately you’d like to share?

Sprinkled with Love,
Lauren

Posted in Dinner, Lunch, Side Dish, Snack | 7 Comments »

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June 2, 2011

Sweet Summertime

I’ve been pretty nostalgic lately. Maybe it’s the fact that being home and sleeping in the same room I’ve slept in since kindergarten has finally sank in. Or maybe it has been the catching up, immature giggles and cocktails with my two best friends from high school, alongside the run-ins from old classmates wherever I may go. Come to think of it, you know what could very well be the nostalgia culprit? My new obsession with Gossip Girl. I’ve watched half of the first season in a matter of days. I think I have a problem. Regardless, let me summarize my overall weirdness by saying I got teary eyed listening to Trace Adkins’ “You’re Gonna Miss This” while driving through my neighborhood…

Whatever this emotional stint may be/be about, I have decided not to fight it. Instead, I’ve allowed it to inspire me, especially when it came to making one of my favorite summertime meals the other night: Spinach and Strawberry Salad. Although I lost the original recipe my friend, Amy, and I used to make, I decided to improvise a bit using Fitness Magazine’s Mesclun Strawberry Salad as a guide. It ended up tasting great, especially with grilled chicken on top. Avocado mixed in would have been divine, but my local grocery store was all out so I had to manage without my favorite ingredient. Besides that, it was pretty darn perfect. Oh, the taste of sweet summertime!

Ingredients
(Yields 2 servings)
2.5 ounces spinach
8 large strawberries (or more if you love ‘em like me!)
3 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
Freshly squeezed juice from 1/2 of a lemon
Freshly chopped basil to taste (less than 1/4 cup?)
2 ounces of crumbled goat cheese
Handful or two of walnuts
One avocado, cubed
3 small chicken breasts

Start by throwing your chicken on the grill. I was so hungry I didn’t marinate it but feel free to do so if you would like. I bet it would compliment the salad well if marinated in a strawberry vinaigrette! Next, hull and slice the strawberries. In a large bowl, add in the spinach, strawberries, goat cheese, avocado (if desired) and walnuts. In a separate bowl combine wet ingredients and chopped basil.

Once the chicken is done, finish assembling the salad. Drizzle with the dressing, mix it all up and serve! Delicious! Light but sweet and filling with the chicken. Add a pinch of salt alongside a little honey or agave nectar to the dressing if need be.

In other news, I have been trying to get my act together these past few days in preparation for the start of life in the real world and the ever-so-dreaded, intense commuting schedule. Task number one: tackle my bomb of a room.

I would have taken a “Before” to compare to this “After” photo, but it was far too embarrassing to share with you all. Good as new, now. It’s funny how much better you feel in a tidy space. Please note my beautiful bottle of lemoncello brought back from Florence, Italy, courtesy of my besties. 

Next project: organizing the closet by type for easy access and outfit arrangement (jackets>tanks>short sleeved shirts>dresses>oxfords>cardigans). Can you tell I have a ‘thing’ for navy blue stripes? Yeesh…

To make my stripe addiction more apparent, I would like to introduce you to today’s glorious Steve Madden purchase. They can be laceless and feel like a sneaker. Perfect for running around NYC in! Hi, I like you. Boy, am I am a sucker for seersucker…

Last but not least on my agenda was to start compiling a summer reading list. I love having free time to read during my time off from school and what better way to keep me occupied on the train!? Thanks to my wonderful Twitter followers, I have a nice list going already…
Do you have must-read suggestions? What is a theme in your closet? 

Sprinkled with Love,
Lauren

Posted in Dinner, Random, Side Dish | 6 Comments »

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May 18, 2011

Refueling, Refrigerator-Purge

I recently purchased wheat berries and amaranth grain on a whim after seeing them used in a variety of ways on some of my favorite foodie blogs. Since finding them in the health section of my local Stop & Shop, the grains have been sitting, untouched in my cupboard begging me to incorporate them in a dish. After returning home from a taxing upper body workout at the gym this evening (which had followed a 7 1/2 hour shift), I was in dire need of some fuel, so threw together this “garbage” meal…aka use up the produce in the fridge and try out some new ingredients in the process. Success on all levels: quite filling, energizing, nourishing and tasty! Jane and Steve (my parents) approved. So did my belly.

Ingredients
1/2 cup amaranth grain
1/2 cup hard red wheat berries
2 cups chicken broth
3/4 cups water
3 garlic cloves, minced
1 can chickpeas
1 can navy beans
1/2 cup onions (I used half red, half white)
Veggies of your choice (I used broccoli, spinach, zucchini and carrots)
Olive oil, fresh lemon juice and apple cider vinegar
Red pepper flakes, freshly ground pepper and sea salt to taste 

Start by preparing the grains. (FYI: the wheat berries can take around an hour to cook so make sure you get these on the stove before anything else).

In a medium-sized sauce pan, bring chicken broth to a boil. Add in the wheat berries, cover and let simmer until the wheat berries are tender. In a smaller sauce pan, bring water to a boil before adding in the amaranth grain, which takes 18-20 minutes to cook. 

While the grains get going on the stove, open the cans of beans. Thoroughly rinse and drain them both.

Next, choose vegetables of your liking, or whatever ingredients you want to get out of your fridge, and dice up. My dad mentioned shrimp would have been great in this dish. Duly noted, father. Thanks, although I hate shrimpies. Something about the texture freaks me out…

Anywho, like I have said, I was trying to use up a lot of produce in the refrigerator so took advantage of the onions leftover from last night’s dinner. My dad pitched in by chopping these up (as well as the other veggies pictured above) while I tended to the grains. Look how pretty he made it for me! Can you tell he worked in the restaurant business for 25 years? Perfection.


Onto the stir-frying portion. Lightly drizzle olive oil into the bottom of a large pan over medium heat and sauté veggies of your choice. Season with red pepper flakes.

Add in the beans…

And once the grains are tender and drained, add them to the mix. I squeezed half a lemon and added a splash of apple cider vinegar for some more flava. Before serving, season with freshly ground pepper and a pinch of sea salt.

Yum, yum, yum. How fabulous is that close-up? Talk about refueling the tank…this dish does the trick! Plus kept me satisfied for the rest of the night. Don’t-cha just love when that happens? I’m pumped for leftovers tomorrow.

What refuels you?

Sprinkled with Love,
Lauren 

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