Category Archives: Snacks

Annual Wimberley Trip and Grapefruit Scones

Last weekend, we enjoyed some wonderful time with family and friends, staying on the Blanco River in Wimberley.

Not pictured: the many different kinds of pie we enjoyed several times a day. I’m not kidding…we literally ate pie for breakfast, a little after lunch and some after dinner most days we were there.

We didn’t eat Texas-sized servings and often just had a few bites or a little sliver but, it was pie all day, everyday nonetheless. Oh, and the cabins…

This picture doesn’t do it justice but let’s just say, it’s cleaner to be outside than inside when you stay in these cabins.

The prime hangout spot:

And, Ellie Grace met her first horse/donkey/pony thingy…

Seriously, what is this thing??

And, per usual, some precious pictures of my favorite little girl who now waives and says hhhaaaa (‘hi’) and loves performing for everyone. She also gained 3 new teeth over the past week! Fun times ;)…

Hhhaaaa!!! Hiiii!!!

With Grandpa.

With Cousin Molly. Sleepy baby!

Ok, sooo, after returning home without any pie in sight, rather than not eating sweets since I had had my fair share for a while, I decided to find a better solution to my problem–grapefruit scones. I’m using these to wean myself off of sweets and back onto grapefruits for breakfast. Okay, not really but it sounds good, right!? 😉

These provide a great, refreshing summer treat in the mornings!


–1 large grapefruit

–1/4 cup + 2 Tbsp sugar

–2 cups flour

–2 tsp baking powder

–1/2 tsp salt

–4 Tbsp butter

–1/4 cup heavy cream

–1/2 cup + 2 Tbsp plain Greek Yogurt

–1/3 cup powdered sugar (for icing)

–1 1/2 tsp milk (for icing)

Directions: Preheat oven to 450 degrees F. Zest half the grapefruit to get  Tbsp zest. Cut grapefruit into segments, discarding pith and peel. Squeeze remaining juice over a bowl and save 2 Tbsp of juice. Discard (or drink) remaining juice. Cut each grapefruit segment into 2-3 pieces. In a food processor, pulse sugar, zest, flour, baking powder and salt a few times. Add butter and pulse until butter is about the size of peas. Move mixture to a medium-sized mixing bowl. In another small bowl, combine and stir grapefruit juice, heavy cream and yogurt. Then, add yogurt mixture and grapefruit segments to the dry ingredients and stir until dry ingredients are incorporated. Turn out onto a lightly floured surface and pat into a circle, about 1 inch thick. Cut diagonally (like a pizza) and refrigerate for 15 minutes. Then bake until tops of scones are golden, about 15 minutes. While baking, combine powdered sugar and milk to make icing. When scones come out of the oven, drizzle with icing and let cool for at least 10 minutes.

Source: Adapted from Cooks Illustrated’s Cream Scones and Confections of a Foodie Bride


Black Bean and Couscous Salad

I’ve had some Israeli couscous in the pantry for a while now so I finally decided to use it. If you’ve never made Israeli couscous, you should definitely try it. The couscous pieces are much larger than regular couscous. And, by the way, did you know that couscous is considered a pasta, not a grain. Sorry if you didn’t want to hear that but it’s true ;). That seems to be a common question people have. If you can prove me wrong, please do. I’m generally not a huge fan of pasta because I don’t like the slimy texture. I do, however, love the texture of couscous. We went the healthy route and used whole wheat.
I initially thought of making a hot bean and couscous salad but we liked this better cold! And, of course, we had plenty leftover.
–1 cup uncooked whole wheat Israeli couscous
–1 1/4 cups chicken broth
–2 Tbsp olive oil
–juice from 1 lime
–1 tsp red wine vinegar
–1/2 tsp ground cumin
–2 cloves garlic, minced
–1 yellow onion, chopped
–1 red bell pepper, chopped
–1/4 cup fresh cilantro, chopped
–1 can (15 ounce) of corn (or use fresh if you have time!)
–1 can (15 ounce) of black beans, drained
–salt and pepper to taste
Directions: Bring chicken broth to a boil and stir in couscous. Stir gently and let simmer for about 8 minutes or until couscous is almost ready. Then, remove from heat. Heat olive oil and garlic in a medium skillet over medium heat. Once hot, add red bell pepper and onion. Cook until onions are translucent. Fluff couscous and add veggies and the rest of the ingredients to the couscous mixture and stir and enjoy. Or, refrigerate for later!
Let me know what you think!
I also embarked on my first journey of making baby food! I was SO intimidated by the thought of making it but it was SO easy. I might blog about it for you mamas who are afraid to make it ;). Sweet potatoes were on the menu for my little cutie last night. She LOVED them. I’m so proud of my good little eater.
Feed ME!

Fruit Skewers and Yogurt Dip

On Sunday, we went to a Super Bowl party with a bunch of our dear friends. Everyone was instructed to bring a little something to eat. Per usual, I went with a healthy party treat and, per usual, we came home with almost-empty tupperware. We loved this yogurt dip. If you take it to a party, I recommend putting on a plate WITH the fruit. I think some people thought this was ranch or some kind of strange chip dip. So, the little that was leftover, I’m attributing to the idea that people didn’t know what it was. And, I didn’t advertise it too much because guess who got to eat the leftover dip–with a spoon. straight. up. Mmmm!

This dip is great with pretty much any fruit so go crazy with your own fruit ideas!

Yogurt Dip Ingredients:

–2 cups plain Greek Yogurt

–1 Tbsp sugar

–1 Tbsp Honey

–1 tsp cinnamon

–1 Tbsp fresh orange juice

Directions: Whisk all ingredients together and serve! Easiest directions ever! 🙂

Source: Adapted from Confections of a Foodie Bride

There was one baby at this gathering so, someone got A LOT of attention! 🙂

Kale Salad

My cousin told me about this incredible salad over a year ago. After trying it at a dinner hosted by one of our good friends, well…the rest is history. We will definitely be eating this as a side ALL the time! I mean, raw kale, tasty? Do those words belong in the same sentence? This is a health nut’s dream come true. 🙂

So, I took the mommy-doesn’t-have much-time (and wants the least amount of dishes possible to clean) short cut to making this. Honestly, making it the original way doesn’t take that much longer but every second counts with my demanding baby so, I’ll give you the real recipe and keep you posted on my short cuts along the way. Sound good?

Mkay, Ingredients:

–1 bunch kale, washed and chopped into bite sized pieces

–2 slices country bread (or whatever bread you have around in my case)

–1/4 cup freshly shredded Parmesan cheese (I bought mine shredded)

–1/2 clove garlic

–3 Tbsp olive oil

–juice from 1 lemon

–1/8 tsp red pepper flakes

–salt and pepper to taste

Directions: Toast bread until golden brown. Break into small pieces and pulse in food processor (or if you don’t want to clean your food processor, break into tiny pieces directly over salad 😉 ). Whisk all ingredients except kale in a small bowl (or, to save time, just throw it all on top of the kale). Pour over kale and add bread crumbs, if haven’t already. Stir and serve.

Source: 101

We enjoyed this salad with this pork last week!

The next day, I had leftover kale and no time to run to the store. So, we had the same salad but used shredded cheddar cheese (rather than Parmesan) and 1/2 a grapefruit + 1/2 lemon for juice (rather than just one lemon). It was pretty darn good too!

Sauteed Collard Greens with Corn and Onion

We had this with dinner several nights ago and I am just now finding time to write about it! School is already taking up pretty much all of my free time and classes just started!

Anyway, I had lots of collard greens that needed to be eaten so this recipe just evolved in an effort to not have to throw away any food ;).We ate it as a side with chicken and sweet potatoes and it turned into a delicious, colorful meal!

{Most of the} Ingredients:

1 Tbsp butter

–1 Tbsp olive oil

–1/2 red onion, chopped

–3 cloves garlic, chopped

–1/2 bunch of collard greens

–juice from 1/2 lemon

–salt and pepper to taste

–1/3 can of corn (was a last minute decision!)

Directions: Heat butter and olive oil in a skillet over medium heat. Once hot, add garlic. Then add collard greens and onions (note: collard greens take slightly longer to cook than many other green lettuce-types). Stir until onions begin to look translucent and collard start looking greener and tender. Add corn and stir for another couple minutes. Add salt and pepper to taste and enjoy!

(And then there was corn!)

Bruschetta with Cherry Tomatoes

According to my mom’s chef-friend, bruschetta is pronounced brew-sKeh-tah NOT brew-sHeh-tah. Who knew!?

This was an easy appetizer to whip up for company on short notice. And, it’s pretty dang healthy unlike so many other snacks and apps. As much as I love chips and queso, I hate the feeling after indulging on grease, salt and cheese and ruining my dinner. Okay, that doesn’t always happen but point is, you feel much better after eating fresh tomatoes and olives!

I’ve been wanting to make bruschetta for a while and since we happen to have all of the ingredients at home last night, I went for it. I also had a sweet little helper in the kitchen ;).


–3 handfuls of cherry tomatoes, sliced into fourths

–1 handful green olives, sliced into fourths

–1 handful kalamata olives, sliced into fourths

–1/2 shallot, chopped

–2 cloves garlic, minced

–2 Tbsp Parmesan cheese

–1 Tbsp basil (I used dried but fresh would be better!)

–1 tsp oregano

–2 Tbsp olive oil (plus more to drizzle on bread)

–1 Tbsp red wine vinegar

–juice from 1 lemon

–salt and pepper

–1 baguette, sliced

Directions: Preheat oven to 400 degrees F. Mix all ingredients, except baguette, in a bowl and stir evenly. Place baguette slices on a pan and drizzle with olive oil (we also rubbed the pieces with garlic which is optional–you could also sprinkle garlic powder for a short cut!). Toast in oven for about 5 minutes or until lightly toasted. Serve bruschetta on toasted bread and enjoy!


Sauteed Kale

I LOVE the idea of getting as much healthy food into my body as possible. So, sauteing spinach and kale or drinking my veggies in a smoothie are all appealing to this health nut! Plus, this simple recipe for sauteed kale is quite yummy! And, who likes raw kale anyway? {I do love kale salads but if anyone tells you they like kale straight up, they are probably lying or, in my opinion, their taste buds have got some serious issues. ;)} If you tell me it’s an acquired taste, I’m ready to start working on acquiring it but, if not, I’m definitely not ready to go through the pain of consuming that bitterness regularly. Alright, onto the sauteed greatness!


(Everything minus the chili powder which was an afterthought 😉 ).

–3 Tbsp olive oil

–2 Tbsp red wine vinegar

–1/2 cup water

–2 cloves garlic, minced

–1 Tbsp chili powder

–salt and pepper to taste

Directions: In a skillet, heat olive oil over medium heat. Add garlic once oil is hot. After about a minute, add the kale. When kale turns bright green, after about a minute, add red wine vinegar and water and stir. When the kale shrinks down and is almost tender, add chili powder, salt and pepper. Stir until kale is ready, remove from heat and enjoy!

Arugula, Pear and Goat Cheese Salad

Well, the title pretty much says it all!

After traveling for Christmas, we’ve had somewhat of a fussy baby so I’m going with super easy recipes this week (yea, even easier/quicker than usual!). We grabbed a cooked rotisserie chicken at the grocery store, scooped up some leftover mashed potatoes from the other night and threw this salad together for dinner last night. Everything tasted pretty great, too!

[Btw, rotisserie chickens are only $5-$6 and provide about eleven 3 ounce servings. Even though we usually eat more than 3 ounces per serving, these little guys go a long way and provide a great protein for a quick, easy meal, allowing you more time to have fun with side dishes!]

I didn’t take time to measure the amounts of everything I used for this salad (a little 12 pound baby was demanding ALL of Mommy’s attention yesterday) so you’ll have to just make everything ‘to taste’ if you want to try it. But, that’s more fun anyway!

Here are the ingredients.

–baby arugula (a few handfuls)

–1 pear, chopped

–goat cheese crumbles

–juice from about 3/4 of a lemon

–oilve oil

–salt and pepper to taste

Directions: Grab a few handfuls of baby arugula lettuce and place in salad bowl. Add pear and goat cheese crumbles. Just before serving, squeeze lemon juice and drizzle olive oil on salad. Add salt and pepper to taste, toss and enjoy!

Carrot Ginger Soup

Yep! I’m still eating mostly soft foods :(. But, this brightened my day yesterday. Carrots and Ginger are two of my favorites so the combo was perfect on a cold December day!

This is a warm, tasty soup and it would be a great side with pork tenderloin or a chicken dish!

Here are the ingredients (Makes 4 servings).

— 1 lb carrots, peeled and chopped

— 2 Tbsp minced ginger

— 1 shallot, minced

— 2 cups chicken broth

— 1/4 tsp coriander

— 1 Tbsp olive oil

— pinch of salt

— sliced green onions for garnish

Directions: In a pot, heat the olive oil over medium high. Saute minced shallot until tender. Add the ginger and cook for another 3-4 minutes. Add carrots, broth, coriander and salt and bring to a boil. Reduce heat and cook for another 15 minutes. Transfer to blender and puree. Pour into bowls and sprinkle sliced green onions on top.

Source: Eat, Live, Run.

Yea, it tastes better than it looks!

Yesterday was great! Started out with a good run with my mommy running friend and her son (Ellie Grace’s future boyfriend). A carroty ginger soup for [part of my] lunch. Then, we went to Ellie Grace’s first happy hour. After all, it is her birthday week! Several margaritas, great food and wonderful time with our friends later, we called it a night!

Green Smoothie {Spinach, Mango, Cherry}

My baby girl turned 4 months old on Saturday! Time is flying by. She’s so big!

So, we celebrated with delicious smoothies. Thanks, Ellie Grace–hope she could taste some of this greatness in her milk ;).

Ok, yea, this smoothie isn’t really green but I think any smoothie with lettuce in it should be categorized as ‘green’. Something about drinking something ‘green’ just makes you feel healthy so I’ll keep the name ;).

And, I know, it’s December and not really smoothie season (every time I’ve ordered a smoothie recently, I’ve been the ONLY person in line) but after getting my wisdom teeth out last week, I’ve decided that smoothies in December should happen more. These are good, people! Like REALLY GOOD! I think I’ve found a new favorite breakfast drink!

Here are the Ingredients.

–Orange Juice

–Plain Yogurt



–Frozen Mango

–Frozen Cherries

–Juice from 1 lime

And, I’m sorry but I have no idea how much of everything I ended up using but you can guess from this picture! This made two large smoothies. Yum!