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A Dirty Trick and Delicious Egg Salad

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Yesterday, Brian, Kate (a good friend from Butler), and I all pulled a dirty trick on someone.

We told one of our dear friend’s, Caitlin who just graduated from pharmacy school, that we would not be able to make it to her graduation party in Chicago.

That was a lie.

Kate drove up from Louisville to meet us in Indy so that we could all drive up to Chicago together to surprise her.

We needed a little fuel for the three hour drive, a mocha light frappacino fit the bill for me!

Once we arrived, we had to take cover and hide so that as soon as she came into the kitchen we could jump out and yell “SURPRISE!”

We got her good!

She was so surprised to have us there, and I am so glad that we were able to make the trip.

She then spent a little time opening some gifts.  Of course, Brian and I wanted to get her the best gift possible.  So, we got her a car. A Mini Cooper to be exact….a mini Mini Cooper 🙂  The doors open, and it moves when you pull it back on a flat surface.  She will definitely get some good times out of that little gem.

We then spent the evening drinking wine, visiting, and just hanging out.  It was a perfect night, and I am so glad we were all there together to celebrate Caitlin’s hard work.

Congrats Caitlin!

We stayed the night at Caitlin’s then woke up bright and early to get back to Indianapolis today.

Lunch

When we arrived home, it was about lunch time.  I was pretty hungry and egg salad sounded delicious to me!  I honestly can’t even tell you the last time that I had egg salad, so I had to text my mom to double check on the ingredients that I wanted to use.



I remember my mom making egg salad sandwiches when I was little, and I absolutely loved the tanginess of the mustard with the creaminess of the egg.  So delish!

Delicious Egg Salad

Yields: 2 Servings

Nutrition Information:  Calories 119.8  Fat:  4.3g  Carbs:  4.5g  Protein:  16.9g

Ingredients

  • 4  hard boiled egg whites
  • 2 hard boiled eggs
  • 1 celery stalk
  • 1/4 cup onion, chopped
  • 1/2 tsp salt
  • 1/4 tsp garlic
  • 1/4 tsp pepper
  • 1/4 cup nonfat plain Greek yogurt
  • 1 Tbsp mustard

Directions:

Begin by hard boiling your eggs.  I used the good old Krups egg cooker, but you could do it the old fashioned way by boiling the eggs in a pot of water.

I then peeled all of the eggs, and removed some of the egg yolks.  I combined all of the ingredients in a large bowl and mashed it together with the back of a fork until it was my desired consistency.

Then, you are able to serve the salad any way you like!  It would be great as a sandwich or a wrap, great to eat on it’s own.  I served mine up with a big bowl of spinach, cucumbers, and tomatoes.  So summery and soooo good!

The salad was completely delicious, and tasted exactly as I remembered it tasting even though I subbed some Greek yogurt for the mayo.  I know that sometimes subbing Greek yogurt for the real deal mayo sounds great but can end up tasting not so good, but honestly this recipe is perfect for subbing.  You will not miss the fat, you will not miss the flavor, and you will not miss the calories or extra protein 🙂  This swap is totally worth it.

Question of the Afternoon:

  • What childhood meal have you been wanting to recreate recently??
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Sweet Snacks

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Hello again from Florida!  Here is a special guest post from Courtney over at Sweet Tooth Sweet Life sharing some delicious summertime treats with all of you today.  Enjoy!

Guest Post:  Sweet Tooth Sweet Life – A Summertime Favorite: Sweet Snacks

Hi everyone! My name is Courtney and I’m the author behind the blog Sweet Tooth, Sweet Life. I’m a 28-year old personal trainer and former elementary school teacher (you can read a bit more about that here if you’d like). I live up in Upstate, NY with my husband and high school sweetheart, Jay, and have lived here all of my life. When I’m not training, you’ll most likely find me blogging, in the kitchen, or spending time with some of my favorite friends and family.

Before anything, let me just go ahead and give a quick shout out– “Thanks so much, Tara, for inviting me to guest post while you’re away! Hopefully you’re having a blast while on vacation on sunny Florida!”

So anyways…let’s talk about summer for a second. I don’t know about you, but I absolutely love summer. Living in Upstate, NY, I don’t have the pleasure of experiencing warm weather year-round, so when it’s here I make sure to soak it up as much as I can.

I love to dine al fresco, enjoy a cool glass of wine on the back deck, and just hang out by the pool with some yummy snacks. Oh yes…I love my snacks. I also have quite the sweet tooth (in case you couldn’t already tell by my blog title) so you can bet that, a majority of the time, there are going to be some deliciously sweet snacks out by the pool.

In case you’re like me and enjoy the occasional sweet snack now and then, here’s a few ideas for you to try for the next time you’re hanging out by the pool…or heading to a barbecue…or doing absolutely nothing at all. 😉

Creamy Fruit Dip

Chocolate Peanut Butter Pretzel Sandwiches

Cookies & Cream Cake Mix Cookie Bars

White Chocolate Oreo Cream Squares

Enjoy!! 🙂

It’s Already Thursday?! and Another Easley Recipe

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This has been one crazy first full week of work, and I cannot believe that it is almost Friday.  Eek!  Where did the week go?

I started this morning by teaching a full Body Pump class.  My dad came along to video tape it so that I could send it in for an assessment so that I can finally be OFFICIALLY certified.  It was only my second time teaching the full class, and while I made a couple of mistakes with my cueing, the girl who usually teaches the class told me that my coaching was strong, my technique was good, and that EVERYONE makes mistakes…even her, and she has been doing this for 5 years!!  So, I will have to watch the video and evaluate it before I decided if I want to submit it.

Then, it was time to hit the showers and get ready for work.  On my way to work I enjoyed another baked oatmeal.

For some reason, I didn’t think of it until just yesterday to make multiple baked oatmeals at a time.  It truly is a no-brainer idea, but I was literally making a baked oatmeal every single night.  Next week, I am going to make a bunch either in muffin tins or a flat 8×8 pan that I can cut into squares so that I have one less thing to prepare after I get home form work.

I then sat at my desk and started working.  I am enjoying the new job, but it is very hard to stay organized.  I am managing the sales of two different properties that are two different brands with two different systems and a different method of filing things…needless to say even for a person who enjoys being organized, it is confusing!

When noon rolled around, I was very happy for the lunch break.  Last night, I made a little experiment with egg whites, cottage cheese, and spinach.  I didn’t measure anything, but they turned out very tasty, so next time I will be more precise so that I can share!

Today’s lunch included a salad topped with leftover brussels sprouts, roasted sweet potato, bell pepper, tomato, onion, salsa and one of these little egg white muffins.  Yummm…

Tonight, after work I will be hanging out downtown for a bit so that I can teach a 30 minute abs class.  Although it will be a later night, I am looking forward to teaching 🙂

On that note, have an amazing Thursday, and I will leave you with another Easley recipe.

Reggae Blush Strawberry Cake Balls

These treats are truly delicious.  Using wine in the batter actually replaces the fat needed for baking.  By combining applesauce and wine, this treat will have less fat than adding oil and have a unique flavor that you would not taste by using a traditional cake mix with oil and eggs.  A special treat suitable for all ages!

What you Will Need:

Cupcakes:   

  • 1 box strawberry cake mix
  • 3.9 oz box of instant vanilla pudding
  • 3 eggs
  • ¾ cup Easley’s Reggae Blush Wine
  • ½ cup unsweetened organic applesauce
  • 12 oz of white chocolate chips for dipping the cake balls
  • 1 cup Buttercream Frosting (recipe bleow)
  • 24 cupcake liners

 Buttercream Frosting:

  • 1 stick of butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 4 Tbsp milk*

Instructions:

Buttercream Frosting:

In a large mixing bowl, beat the butter for about a minute to soften.  Alternately, add in the dry ingredients and the wet ingredients.

*Only add the milk until the frosting is of the desired consistency.  You may need a little more, or a little less.

Cupcakes:

Preheat the oven to 350 degrees.  Place 24 cupcake liners in a cupcake pan. In a large mixing bowl, combine all ingredients.  Mix at a medium speed for 2-3 minutes until the batter is smooth and thoroughly combined.  With an ice cream scoop, scoop batter evenly into cupcake liners.  Bake in the oven for 18 minutes, or until a clean knife inserted into the center of one of the cupcakes comes out clean.  Allow to cool completely.  Once cooled, remove cupcakes from the liners and smash into crumbs.

 

Place the cake crumbs in a large mixing bowl.  Use 1 cup of icing (or if using store bought icing use 1 full container).  Mix until the cake and frosting are thoroughly combined.

Place in the fridge for 1 hour, or overnight.  Once cooled, remove from the refrigerator and roll into walnut sized balls.

Place the balls back in the refrigerator for 1 hour or overnight.  Melt white chocolate.  Roll each cake ball in the white chocolate and place on waxed paper to harden.

*If making a half batch of cake balls, use 12 cupcakes and freeze the other 12 to thaw and serve for a  quick treat at a later date!

Buckwheat Pancakes with Easley Orchestra Red Blueberry Sauce

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I started out this morning with another bowl of baked oatmeal.  Today, I added some peaches in the mix to make it a little bit like a peach cobbler.

Delicious, and easy to eat in the car.  That’s all I ask for.

Wine Recipes

A couple of weeks ago, I mentioned on the blog that I was working on a “special project.”  I was pretty vague about what I was doing, but I can finally talk about it!

About a month ago, the Brand Manager of Easley Winery, a local Indianapolis winery, contacted me via facebook saying that he stumbled across my blog as he searched the internet for pictures of the winery.  Last summer, Brian and I visited the winery and had a delicious and fun experience, I blogged about our tasting adventure and that is how he found my Treble in the Kitchen site.

On their site, they have a “Cooking Made Easley” section that showcases simple and delicious recipes that feature the Easley wines in the ingredient list, and he asked my to contribute!  Of course I was more than willing to start experimenting in the kitchen, and the end result of all my concoctions were delicious.

When brainstorming what to make, the first thing that popped into my head was a blueberry red wine sauce.  For me, when I think blueberries I think pancakes.  Growing up, blueberry pancakes were made as our big Saturday breakfast, and I looked forward to them every single time.  I decided to put a little twist on traditional blueberry pancakes by utilizing a nutty buckwheat flour that is high in fiber, minerals, all 8 amino acids, and is rich in flavonoids (which are super strong antioxidants!).  The end result had even Brian asking for more.

Buckwheat Pancakes with Easley Orchestra Red Blueberry Sauce

Ingredients:

Pancakes:

  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 2 Tbsp granulated cane sugar
  • ½ tsp salt
  • 1 tsp nutmeg
  • 1 Tbsp vanilla extract
  • 1 beaten egg
  • 1 cup unsweetened original almond milk
  • 2 Tbsp melted butter

Easley Orchestra Red Blueberry Sauce:

  • ¾ cup Easley’s Orchestra Red Wine
  • ½ cup brown sugar
  • 1 ½ – 2 cups of fresh or frozen blueberries

Instructions:

For the Pancakes:

Heat a skillet on the stove at medium high heat.  In a large mixing bowl, combine flour, baking powder, sugar, salt, and nutmeg.  Once combined, add in the vanilla, egg, almond milk, and butter.  Stir until smooth and thoroughly combined.  Test the heat of the skillet by dropping small drops of water onto the skillet.  If it sizzles, it is the perfect temperature. Spray pan with nonstick cooking spray.  Place ¼ cup of batter onto the skillet.  Allow the batter to cook until the edges are dry (about 2 minutes checking frequently so it doesn’t overcook), then flip the pancake and cook about 1-2 minutes more on the other side.

Yields: 3 servings of two pancakes

Nutrition per Serving:  Calories—198.2  Fat—4g  Carbohydrates—37.2g  Protein—7.4g

Orchestra Red Blueberry Sauce:

Place the wine and sugar in a saucepan over medium high heat.  Once the sugar is dissolved, add in the blueberries.  Bring to a boil.  One boiling, lower the heat and simmer for about 5 minutes, or until ready to serve.

Yields:  10 servings of 4 Tbsp

Nutrition:  Calories—65.6  Fat–.1g  Carbohydrates—17.6g  Protein–.1g

Mediterranean Zucchini Boats…Delicious

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A couple of weeks ago, I saw a recipe for zucchini boats in a magazine, and book marked the idea away in my brain until a later date.  Earlier this afternoon, I was just feeling kind of not like doing much…including cooking dinner, when suddenly this recipe idea popped in my head.  I decided to give it a try…and it was a success!

Zucchini is such a summer vegetable to me.  I love it raw with dip, steamed with salt and pepper, baked with cheese on top, mixed in with marinara sauce, cooked into a quiche, and baked in bread.  Just about anyway you can prepare it, I will eat it.  With the summer weather lingering here in Indiana, a zucchini dish seemed perfect.

Mediterranean Zucchini Boats

Yields:  4 total boats, 2 servings

Ingredients:

  • 2 small-medium zucchinis
  • a splash of balsamic vinegar
  • 1 tsp of garlic salt (or more to taste)
  • 1 tsp dried basil
  • 1/4 cup chopped tomato
  • 1/2 cup chopped bell pepper
  • 1/5 block of tofu (pressed and cut into small pieces)
  • 2 cups of baby spinach
  • 1/4 cup low fat cottage cheese
  • 1/4 cup reduced fat feta

Directions:
Begin by preheating the oven to 375 degrees.  Cut each zucchini length wise, and scoop the center out of each half of the zucchini.  Place on a baking sheet.

In a medium skillet heated to medium high heat, place the balsamic vinegar, bell pepper, tomato, tofu, garlic salt, and basil until slightly browned.

Once browned add in the spinach and allow the spinach to wilt.  Once the spinach is wilted, add in the cottage cheese and combine thoroughly.

After the cheese, tofu, and vegetable mixture is thoroughly combined, scoop even portions into each zucchini boat. Top each zucchini boat with the feta cheese.

Bake at 375 degrees for 20-25 minutes or until golden brown.  This meal was delicious, light enough to be summer meal, but filling enough to be a dinner.  Quinoa makes an excellent side dish with this meal.

Nutrition per 2 boats:

Calories–163  Fat–8.2g  Carbs–14.1g  Protein–18.4g

Go ahead…give this meal a try 🙂  You won’t regret it!

Salmon and Roasted Vegetable Feta and Quinoa Salad

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Today has been a busy day from the get-go, but first I will recap about last night’s dinner, because it was pretty tasty.

I noticed recently that with my crazy and unpredictable schedule and teaching classes at night, I often let dinners kind of fall on the wayside and end up making less than exciting things to eat.  In an attempt to change that, I found a couple of recipes that looked nutritious and delicious.  Both important factors 🙂  Last night’s dinner was a new-to-me recipe, once again inspired by Clean Eating magazine.

Salmon and Roasted Vegetable Feta and Quinoa Salad

Cook Time:  about 1 hour

Serves: 2-3

Ingredients:

  • 1/2 cup of prepared quinoa
  • 1 roma tomato, chopped
  • 1/2 head of cauliflower, chopped
  • 1 yellow bell pepper, chopped into chunks
  • 1/2 red onion, chopped
  • 2 cloves of garlic, minced
  • 1 tsp mustard
  • 1 1/2 Tbsp balsamic vinegar
  • 1 tsp olive oil
  • 1/4 tsp black pepper
  • 1 cup of kale, just the leaves removed from the hard stems, rinsed and dried
  • 4-6 oz of wild salmon
  • 1/4 cup low fat feta cheese

Directions:

In medium sauce pan, prepare quinoa according to package.  Once cooked, spread quinoa out on a plate or baking sheet to cool.

Preheat the oven to 400 degrees.  In a glass baking dish (9×13) toss tomatoes, cauliflower, ball pepper, onion, and garlic.  In a separate small bowl combine the mustard, vinegar, olive oil and pepper.  Toss the mustard dressing with the vegetables.  Cover the dish with foil and place in the oven on the lowest rack.  Allow to cook for 15 minutes.  Then, remove the foil and cook an additional 15 minutes.

On a nonstick baking pan, spread out the kale.  Sprinkle with salt and pepper to taste.  In a separate pan, place the salmon and sprinkle with salt and pepper.  Place both in the oven on the top rack for about 15 minutes.

Break salmon into large flakes.

Add the quinoa and the feta to the vegetable mixture.  Divide the veggies into two or three dishes.  Top with kale and salmon.  Enjoy!!!

Nutrition:

2 Person Serving Option Calories:  369.3    Fat:  13.2g   Carbs:  37.2g   Protein:  29.2g

3 Person Serving Option Calories:  246.2   Fat:  8.8g   Carbs:  24.8g  Protein:  19.5g

 

Now, back to my busy day…recap lata gata 😉

I Have Been Keeping Something From You

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Brian came to my Body Pump class tonight!  It was very fun, although having him in the front row did make me a bit nervous.  Anyways, Pump made me very hungry, and by the time I was done with church choir and got home I was ready to eat.

Dinner tonight was a new favorite post-workout snack for me.  Scrambled eggs, loaded with lowfat cheese, and veggies topped with salsa.

After having a salad for lunch, I just didn’t want to have the exact same thing for dinner…or use up all of our lettuce.  So the eggs did me well 🙂

Confession

I have a confession to make to you.  I have been keeping something from you.  An amazing cookie recipe. Seriously, these things are addicting and Brian will even ask for them by request on occasion.  If you know Brian then you know that when it comes to food, he is pretty whatever and usually doesn’t have a preference, so it is a big deal when he makes a special request.

I know you will enjoy these 🙂

Double Chocolate Oreo Crunch Cookies (Original Recipe from How Sweet Eats)

Ingredients:

  • 1 cup butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup crushed Oreos


Directions:

Cream butter, sugar, eggs, and vanilla until well combined.  Gradually add in the flour, cocoa, soda, and salt.

Once everything is combined, add in the chocolate chips and the Oreos.

Place tablespoons of dough onto an ungreased cookie sheet.  Bake at 350 degrees for 10-12 minutes.  Allow to cool on wax paper.

ENJOY!