Aunty Brag Book

I think I am still in denial that it is already November! That means it's time to start planning my Thanksgiving menu (partially done), decide what to buy Kyle, and start the rest of my Christmas shopping. O boy! Before I get too involved in the upcoming holidays, I want to take a second to turn my blog into an Aunty Brag Book.

Yep, that little cutie went as the world's cutest lion cub for Halloween! We Facetimed for a little bit, and let me tell you his little roar was the cutest thing ever! While I'm on the topic of Halloween, Kyle went as a basketball player with too short of shorts and I went as Jay Cutler with his new baby and baby carrier. Now that I think about it, Kyle kind of resembles a gymnast with his outfit as well.

Being Jay Cutler required lots of pouty faces. 

Were you guys able to say NO to the Halloween candy? My mom helped me defeat my candy cravings with an Edible Arrangement! When I saw it at the front desk, I contemplated not telling Kyle because I love fruit that much, but I was nice.

This included chocolate covered pineapple... delicious! 

In addition to devouring this masterpiece, I also made Curried Vegetable and Chickpea Stew. It was so good I forgot to photograph it for all of you, but just go to the link and try the recipe out! I forgot to add the coconut milk at the end, but without it was still delicious and a satisfying protein filled meatless meal!

I hope you all have a wonderful weekend. I am off to Iowa tomorrow morning for Kyle's rugby play offs. Here's to hoping there are some decent places to run. Keep fueling strong this weekend!
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Month of Gratitude:
Many people write on Facebook about what they are thankful for throughout the month of November. I thought I'd do the same with my blog. Every post I will post something different throughout the month.

Today I am thankful for my husband and his positive outlook on life. He helps me see the best in every situation, and has helped me to worry less about the uncontrollables in life. He may not realize it, but he inspires me every day!

Game Day Snacks

My Monday involved doing one of the coolest heart tests yet, the stress echo. Prior to yesterday, I had done a cardiac MRI, 2 echos, 2 holter monitors, 1 catheter ablation, and 1 echo bubble test....I think that touches on everything. Oh, did I mention that's all been done since March? Crazy, I know. Well, yesterday I did my last heart test. I must say, it was my favorite so far since it required me to run. How many times do you actually get to workout in the hospital?

The stress echo is amazing because it shows you how your heart looks after exercising. Thankfully, the doctor liked what she saw, so that means I don't have to go back there for a long time (fingers crossed). This whole heart experience, despite being frustrating at times,  has led me to become totally fascinated by my heart and how it functions. Such a small organ does so much, and it deserves to be treated with the utmost respect. AKA- eating right and exercising. 

I promised you in my last post that I would return this week with new recipes. I know, it's been a while. Well, last weekend I spent 5+ hours in my kitchen making pumpkin butter, sweet potato dip, tamale pie, and apple dumplings (clearly not for the blog... just to spoil my husband since I lost a bet with him). Needless to say, get ready to wow your palate this week! 

I'll share all of the recipes with you eventually, but today let's focus on the Smoky Sweet Potato Dip. I originally found this recipe on The Professional Palate, and just had to try it for a Sunday football snack.I love this snack because it takes 10 minutes to make and is filled with vitamin C. I also love it because you can serve it as a dip, or just serve it by itself with dinner. Either way, you'll be fueling strong.

Give this recipe a try, and let me know what you think in the comments box below. You can pair it with pita, vegetables, or baked tortilla chips to make the perfect snack. Enjoy:)

                                                         Smoky Sweet Potato Dip
                                           Inspiration from The Professional Palate
                                                                   Serves 2

Ingredients

1 Medium Sweet Potato
1 Canned Chipotle Pepper in Adobo Sauce (Find in Mexican Aisle)
Juice of 1 Lime
2 T Salsa
1/4 C Low Fat Cheddar Cheese (or Pepper Jack)

Instructions

1. Poke holes in the sweet potato and microwave it for 3-5 minutes, until it is soft.
2. Let the potato cool, then peel and chop.
3. Place the potato and remaining ingredients in a food processor or blender and pulse until combined.
4. Serve warm or at room temperature with veggies, crackers, pita, or baked tortilla chips.  

Back at Soldier Field + Stuffed Acorn Squash

I finally made my way back to Soldier Field yesterday for my first game of the season. I have to admit, it was weird sitting in the stands and not working the game, but I enjoyed every minute of it. My wonderful friends at the Bears hooked me up with field access before the game. I stood on field for every game last year, but there was something about yesterday's experience that literally brought me to tears (thank goodness I had sunglasses on, so no one could tell). I can't pinpoint what exactly made me cry, but I know part of it was being humbled by God's gift of letting me work for the Bears. He has let me see some pretty amazing things in only 23 years .

Well, I am done with the sappy part of the weekend. The game was a lot of fun, and it was great to see the Bears win on a beautiful fall day. After the game, Kyle and I hit up Argo Tea for a Low Fat Pumpkin Chai Tea Latte. If you live near an Argo Tea, drop everything you are doing and get one now. They are a little piece of Heaven. If you aren't fortunate to live near one, I'll try to replicate the recipe one of these days, so you guys don't feel left out. 

Finally, we ended the night with one of my favorite fall vegetarian dishes: Stuffed Acorn Squash. This meal is filled with beans, quinoa, spinach, onions, and spices. All in all, it's a perfect protein packed meal that will keep you satisfied for hours. If you aren't into eating vegetarian, give this recipe a try. I promise you won't even miss the meat! Ask my rugby husband, he'll tell you it's true. Give it a try, and let me know what you think. Have a great week!

                                                              Stuffed Acorn Squash

                                                                         Serves 4

Ingredients

2 Acorn Squash, Cut in half and gutted

Extra Virgin Olive Oil

1 Onion, Chopped

2 Cloves of Garlic, Minced

1 Box Frozen Spinach, thawed and drained

1 Can Black Beans, drained and rinsed (I prefer no-salt added)

3 T Cumin

1 1/2 T Chili Powder

Salt and Pepper

3/4 C Quinoa

2 C Water

1/2 C Low Fat Cheddar Cheese

Start Cooking

1. Set your oven to 375 degrees. 

2. Place 2 squash halves in the microwave and heat for 4 minutes. Repeat with the other squash. This will cut down on the cooking time in the oven. 

3. In a medium pot, heat 1 T of Extra Virgin Olive Oil over medium high heat. Add the onion and garlic. Saute until they become translucent, about 5 minutes. Be sure to stir them often because you do not want the garlic to burn.

4. Add the beans, spinach, cumin, and chili powder. Mix well. 

5. Add the quinoa and water to the mixture and cover with a lid. Cook this until the quinoa has sprouted. This will take about 10 minutes. Be sure to stir often. Once it is done, add salt and pepper to taste. 

6. Place the squash in a large casserole dish and stuff with the quinoa mixture. 

7. Bake for about 30 minutes. Then add a little cheddar cheese to the top of each one and cook for an additional 10 minutes. Let these cool for about 10 minutes, then dig in! 

Apple Picking and Pumpkin Quesadillas

I hope you all had a chance to enjoy the beautiful weather this weekend. I spent the a lot of time outside on Saturday at my brother in law's outdoor wedding. They had a beautiful ceremony, and could not have asked for a better fall day! It was the first wedding I have been to since my own, so it brought back many wonderful memories of June 4, 2011!

My good looking date

Before heading home on Sunday, we drove up to Tree-Mendus (an apple farm) to do our annual family picking (Abbey, we missed you!). The trees are pretty bare this year because of the drought, but they are still delicious. For those of you who have never been apple picking, I highly suggest going. The experience is fun, and I personally think the apples taste better than the ones you get from the store. We came home with about 20 pounds of Golden Delicious apples, so get ready for some apple recipes!

Korbin loved eating his apple

Korbin and the first apple he picked with assistance from Uncle Kyle

I decided to keep with my fall themed day while making dinner last night, so I made Pumpkin Quesadillas.  I saw the original idea in Rachael Ray's new magazine, but decided change it up a bit. I filled mine with pumpkin, spices, sauteed onions, spinach, and light mozzarella cheese. The best thing about this meal is you can add a variety of fillings. For example, you can easily make it vegan by using vegan cheese and vegan tortillas, or for you carnivores, just add chicken. Enjoy this fall recipe, and let me know what you think in the comment box below!

                                                                Pumpkin Quesadilla
                                                              Inspired by Rachael Ray                                                                 
                                                                Makes 1 Quesadilla

Ingredients

2 Whole Grain Tortillas
1/3 C Pumpkin Puree (Not the pumpkin pie spiced kind, just plain pumpkin)
1/2 tsp Chili Powder (If you want is spicy, add a little more)
1/4 tsp Cumin
1/4 C Raw Spinach
1/2 Sweet Onion, Sliced
1/3 C Low Fat Mozzarella Cheese
Extra Virgin Olive Oil

Start Cooking

1. Saute half of an onion in 1 T Extra Virgin Olive Oil for 5-7 minutes, or until it begins a caramel color.
2. Heat up a griddle pan over medium high heat and spray with cooking spray.
3. Mix together the pumpkin, chili powder, and cumin. Add salt and pepper to taste.
4. Spread the pumpkin mixture on one tortilla.
5. Top with spinach, onions, and cheese.
6. Place the tortilla on the griddle and place the other tortilla on top.
7. To speed up cooking and to make sure everything stays together, place a pot on top of the top tortilla while it is cooking. Cook for 3 minutes on each side, or until the tortilla is nice and brown and the cheese is melted.

Zucchini Fries

It's back!!! College football season is amongst us! I woke up at 7:45 this morning and turned on the TV to watch my Irish play! Life is good! Who are you cheering for today?

Be on the look out for the new AT&T commercial during College Game Day. For those of you who don't know, I work at The Marketing Arm and my client is AT&T. We have an amazing college football activation going on throughout the season, and I'm sure you guys will love it! I'll share more in a later post once it has been announced to the public. Just be prepared to laugh and get involved!

I love college football season because it means fall is here and its time for tailgating/viewing parties. Try out my zucchini fries for your next football party. These are similar to the Asparagus Fries I made a few weeks ago, but they have distinct Italian flavors. Dip them in marinara sauce, and you may even think they taste like a mozzarella stick without all of the calories.

Enjoy the college football today, and have a great Labor Day weekend! Remember fueling your body with healthy foods is not a "diet." It is a life style that should be pursued every day!

                                                                       Zucchini Fries
                                                                Adapted from Pip & Ebby
                                                                            Serves 2
Ingredients

1 Large Zucchini or 2 Small
1 Egg
1 tsp Water
1/2 C Flour (I prefer Whole Wheat)
1 C Panko Bread Crumbs
1/4 tsp Garlic Powder
1/2 tsp Basil
1/4 tsp Oregeno
1/4 tsp Thyme
1/4 C Grated Parmesan 
Salt and Pepper

Get Cooking
Preheat Oven to 425 Degrees

1. Cut the zucchini in 3-inch by 1/2 inch strips.
2. In a gallon size bag add 1/2 C flour, and toss the zucchini strips in it. This will help the breading staying on the fries.
3. In a medium bowl beat 1 egg and 1 tsp of water until well mixed. Place each zucchini stick in the egg mix. Don't pour then in to the bowl because you don't want the extra flour to get into the egg mix.
4. Pour the flour mixture out of the bag, and add in the Panko, garlic powder, basil, Parmesan, oregano, and thyme. Give the bag a shake to mix everything up.
5. Place each zucchini stick in the bag and shake well until everything is well coated.
6. Arrange the fries on a baking sheet and season with salt and pepper. Spray the fries with cooking spray to ensure they come out crunchy, and bake for 15-20 minutes.

Asparagus Fries

Happy Friday! Does anyone have plans for an active weekend? I don't have my plans nailed down yet, but I plan on some nice long runs along the lake, granted the winds don't blow me over. We are expecting 14 foot waves in Lake Michigan today, so needless to say... Chicagoans run and bike with caution on the trail!

With the weekend ahead, I thought I would give you one of my favorite snacks, Asapargus Fries. I know you're first thought, "Kelsey, is telling me that eating fries is okay?" Usually I would say no way, but in this case, they are okay and eat as many as you want! As stated in the title, asparagus serves as the main component of the fry, and it's baked! I prefer to eat mine plain, but Kyle thinks they pair well with BBQ sauce.

Try out the recipe this weekend, and let me know what you think. I recommend eating them all the first day because they don't stay as crispy on day 2. Have a great weekend, and continue to fuel strong.

                                                                  Asparagus Fries
                                                                      Serves 4
Ingredients
1 lb Asparagus - Cut each asparagus spear in half
2 eggs - Beaten
1/2 C Whole Wheat Flour
1 C Unseasoned Bread Crumbs or Panko
1/4 C Parmesan Cheese
1 t Dried Oregano
Salt and Pepper

Get Cookin'
1. Preheat oven to 375 degrees
2. Place the beaten eggs in a medium sized bowl and season with salt and pepper
3. Add the asparagus and flour in a gallon size bag. Shake well to coat the spears.
4. Take the spears and dredge in a the egg.
5. In another gallon sized Ziploc bag, combine the bread crumbs, parmesan, and oregano. Close it up and give it a shake to mix everything well.
5. Place the asparagus in the bread crumb mixture, close the bag and shake well making sure each "fry" is coated well.
6. Spread the fries on a baking sheet, and season with salt and pepper. Spray the fries with the some cooking spray to make them crispy.
7. Back for 15-20 minutes, or until they are golden brown.

PS- Coyote Fans (Kyle's company)--- Kyle will be bringing in some treats for you guys next week. I think I will add them to my "indulgences" section. Every strong body deserves a little sugar every once in a while.

Ratatouille Polenta with Ricotta

Did you guys have an active weekend? I hope you were able to get outside and enjoy the amazing weather (minus the little storm on Saturday)! Kyle and I have been loving the Olympics! I cannot get enough of it, especially after having the opportunity to live at the Olympic Training Center for 6 months. I'll touch on that more in another post, though. Anyway, after watching the Olympic tennis matches this weekend, Kyle and I felt inspired to put our tennis skills to the test before going to the gym. Unfortunately, my inner Serena didn't come out as much as I wanted it to, so I got my frustration out with a nice long run. 

My little sister also came in town for Lollapalooza. Before she went to the music festival, we had a great time exploring the farmer's market and doing a little shopping. Her visit inspired me to try out some of my new vegetarian recipes since she is a vegetarian. Check out my version of ratatouille served with polenta and low fat ricotta cheese to add some protein. Enjoy this for your meatless Monday meal, and to get your week off to a great start.

                                                         Ratatouille Polenta with Ricotta
                                                                 serves 4 large servings

Ingredients
2 Garlic Cloves, Minced
1 Large Yellow Onion, Chopped
1 Green Pepper, Chopped
1 Orange Pepper, Chopped
2 Small or 1 Medium Zucchini, Chopped
5 Tomatoes, Chopped
6-8 fresh basil leaves, Chopped
1 C Instant Polenta
3 C Water
1/4 C Grated Parmesan
Low-Fat Ricotta
Balsamic Vinegar (optional) 

Start Cookin'
1. Saute the garlic, onions, and peppers  with 1 T Extra Virgin Olive Oil until tender (about 10 minutes), season with salt and pepper to taste
2. Place the onion mixture in a separate dish, and saute your zucchini in 1 T Extra Virgin Olive Oil  until tender.
3. Add the tomatoes and cook until the tomatoes have reduced down.
4. Add the onion mix and basil to the pan.
5. Bring to a boil, then reduce the heat to let the ratatouille simmer for 10 minutes.
6. While the veggies are simmering, bring 1 C of polenta and 3 C of water to boil. Be careful because the polenta will bubble and may splash out of the pan. This will cook quickly (5 minutes), so be sure to stir often.
7. Once the polenta is done cooking, add 1/4 C of grated Parmesan and season with salt and pepper to taste. 
8. Place 1 serving of polenta (about 1/4 c) on the plate and top with the ratatouille. Top with as much ricotta as you wish and a little balsamic vinegar to bring all of the flavors together.

I hope this recipe starts your week of healthy eating and living off to a great start. Stay tuned for more recipes this week! Fuel Strong!

Curried Spinach Chickpeas + Quinoa

When Kyle and I first moved to Chicago we were very hesitant to try ethnic foods. That all changed when we became friends with AJ and Luke from Kyle's rugby team. Both have Indian roots and cultured palates. Once they found out that we had your usual "Hoosier Palate" they invited us to India House in downtown Chicago for some of the best Indian food in the city. From that day forward, I have found a love for Indian cuisine and curry (not the spicy stuff, though!)

I guess rugby guys do dress up every once in a while.
{AJ and Luke at the rugby banquet}

Thanks to AJ and Luke, I've also been experimenting with curry at home. On Monday, I made one of Kyle's favorite vegetarian meals, Curried Spinach Chickpeas with Quinoa. (This inspiration originally came from Cooking Light, but I've added an even healthier twist) Those who know Kyle may find it hard to believe that he would eat vegetarian, but he does a couple nights a week mostly because I only eat meat once or twice a week (I not really fond of meat).

This meal is delicious and filled with protein. For those of you who have not tried quinoa, I highly suggest it. It's a high protein grain, naturally gluten free, and a "smart carb" aka it has a low glycemic index and won't spike your blood sugars. Combine that with chickpeas that are filled with fiber and protein, and you have a well rounded meal high in protein and fiber that will fuel your body, mind, and stomach.

                                             Curried Spinach and Chickpeas with Quinoa
                                                                       Serves 4
Ingredients
1 Medium Yellow Onion, chopped
1 Garlic Clove, minced
1 T Extra Virgin Olive Oil
1 15oz can of chickpeas/garbanzo beans (low sodium), rinse well
1.5 tsp Curry Powder
1 15oz can diced tomatoes (no sodium added), do not drain
1/2 C Water
2 C Spinach
1 C Qunioa
3 C Water

Get Cookin'
1. Saute the garlic and onion in the olive oil for 5 minutes until the onions become translucent. Be sure to stir often so the garlic does not burn.
2. Add the curry powder and diced tomatoes, simmer for 5 minutes.
3. Add the chickpeas and 1/2 C water and bring to a boil. Let simmer for 5 minutes
4. Add the spinach and continue cooking until the spinach has wilted down.
5. Season with salt and pepper to taste.
6. In a separate pot, bring 1 C of Quinoa and 3 C of Water to boil, then reduce to a simmer to cook the quinoa. The quinoa should be fully sprouted and cooked in 10-15 minutes. Season with salt and pepper to taste.
7. Serve the chickpea mix over the quinoa and starting fueling strong!