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DIY: How To {Dry Cranberries}

Its fall!  I love it for a few reasons, one the weathers cooling down, two my favorite seasonal fruits and veggies are lining the shelves and three CRANBERRIES are making their appearance! 

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Plus I love the fact that they are from Jersey so I know they are a local buy!  That makes me double happy.

Cranberries are a rich source of antioxidants and also a high fiber source.  Its a win-win with these beauties! 

I love cranberry everything. Cranberry Kombucha, Cranberry Scones, Cranberry Bread, Cranberry Sauce  so I figured this year I would try and dry my own cranberries.  I also make an awesome Cranberry & Orange Shortbread cookie (Shhh!)  🙂

Here’s what I did:

Cranberries were on sale at the farmers market the other day 3 bags for $5.  That’s about as cheap as I am going to get them around these parts. 

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I brought a pot of water to a rapid boil. 

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Dumped in the bag of cranberries.

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Waited a minute or two.  Its funny because you can hear the skins popping!  Its similar to corn popping ~ but better because it’s cranberries.

Scooped them out of the water after a minute or two, dried them on a sheet lined with paper towels.

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Popped them in the dehydrater.  Now we wait! Easy Peazy Right?!

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From what I’ve read it could take up to a day to dry completely, and it you do not follow the water step it will take even longer.  So don’t skip the boil step.

I can’t wait to to see if they come out as amazing as I am hoping they do!  I hope they do they will make a great addition to my overnight oats, trail mixes, and cereal toppers.  Really the list is endless!  Apple slices are next on my list….now to find a mandoline?

What other kinds of fruits or veggies do you like to dry and keep for a rainy day?

Do you use a mandoline?  Any types you suggest? 

 

 

 

 

 

 

WIAW #18 Free Veggies & Blog Love

Welcome to Octobers second week of WIAW posts!  Todays post is pretty exciting (if I do say so myself) because I’ve been super busy in the kitchen the last few days.  And as always a shout out to Jenn @PeasandCrayons for being our gracious host!

Remember yesterday when I said that I LOVE this time of year when people are throwing all their extra garden veggies at me?  Well breakfast today was another fabulous meal from the abundant peppers given to me from a co-worker.  It is so satisfying knowing that my veggies were grown by the hands of people I know and love ~ and gosh darn it ~ didn’t cost me a dime!  Fresh. Cheap! Delicious!

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Breakfast today consisted of 2 egg whites and 1 whole egg mixed with sauteed peppers from the garden stash.  I recently figured out that if I cook my eggs in the microwave the moment I’m going to eat them ~ they taste way better and are a lot less watery.  Re-heating scrambled eggs is kinda gross!  This is a great alternative. The only problem is what to do with the shells and yolks!!!!

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Lunch is still finishing up the big batch of Thai Butternut Squash Soup I made last week. I added a piece of Trader Joe’s Naan to make it a little more filling. Since I am pretty much the only one who eats it between the two of us, it goes a long way.  But never fear it does not go to waste.  What’s nice about this soup is that it also freezes well.  So in the event that I get sick of eating it (which has not happened yet) I can always through it into the freezer for a meal in a few weeks.

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Dinner all I can say is OMG!  Last week when Hannah from Clean Eating Veggie Girl posted the recipe for her Cauliflower Jalapeño Grilled Cheese I knew immediately I was heading home to recreate that sucker THAT NIGHT!  There is not much in the way of recipes that gets me this excited anymore ~ only because I’ve been cooking for what feels like an eternity.  So when I came across this one ~ it was like fireworks going off in my head ~ it was another one of the ingenious ideas that only BLOGGERS could invent!  Let me tell you when I say that this sandwich DID NOT disappoint in any way shape or form.  I think I’ve made it now about 4X’s since she first posted it and if you love Cauliflower & Cheese then this is a must try tonight!  The only difference to my sammy was the addition of real cheese.  I think I used Colby Jack and maybe a Swiss too!

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Snacks around here have been pretty interesting the last few days as well. I chucked a few plantains in my cart during the last shopping extravaganza.  Looking for something different to do with them I finally attempted PurleyTwins Plantain Socca Bread that my two favorite girls created at the beginning of the year.  I’ve been reading Michelle and Lori’s blog now since we first met at Blend and let me tell you when it comes to being creative and inspiring in the kitchen and in the gym ~ these girls know how to rock it!  I am in awe at the fact that this bread is only two ingredients. It is sweet and moist and delicious and has crispy edges and ……well you get the point ~ right?   One ripe plantain and two eggs.  Blend and Bake.  Seriously  delicious!  My pan was empty in a matter of a few bites! Whoops! 🙂

What/Who has inspired your weekly eats lately?

Looking for more inspiration check out my past WIAW posts!

What I Ate Wednesday Posts: #14, #15, #16 & #17

Recipe: Lemon Basil Eggplant Caponata

Don’t you just love when at the end of the growing season friends throw bags of produce your way from their gardens ~ or is that just me? This eggplant caponata recipe is the result of eggplants and peppers from one friend, tomatoes from two others and a few of the last ripe tomatoes from my garden as well.

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Gotta love it when its all FREE!

Not only did this little shindig turn out to be the taste of the town, but its pretty darn eye-catching too.  Plus after about a dozen and a half changes in plans for what I’m brining to the next food swap (which happens to be tomorrow night) this eggplant spread ended up to be my final decision. Look out Philly Food Swappers Eggplant Caponata in the house!!!!!

I would imagine if you don’t just eat the whole jar spoon by spoon it would be really great served with a side of pita chips or as a bruschetta type topping. I’m planning on using it as a topper for pasta and as a sandwich condiment!

How would you use an eggplant spread like this one?

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Lemon Basil Eggplant Caponata

  • 2 globe eggplants, peeled & chopped
  • 1 tablespoon salt
  • 2 tablespoons of olive oil
  • 2 cups of sweet red peppers, chopped
  • 1 cup of sweet onion, chopped
  • 3 garlic cloves
  • 3 pounds of tomatoes, peeled, seeded & chopped
  • 1/2 red wine vinegar
  • 1/4 sugar
  • 3 tablespoons of capers, drained
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 3/4 fresh basil, snipped
  • 1 teaspoon finely shredded lemon peel
  • 1/4 cup of lemon juice

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In a large bowl combine the eggplant and 1 tablespoon salt and toss to coat.  Let stand 1 hour, rinse, drain and squeeze excess water from the eggplant.

In a large enamel or nonstick heavy pan heat the oil and add the peppers, onions and garlic.  IMG_4213

Cook until softened.  Add the eggplant, tomatoes, vinegar, sugar, capers, crushed red pepper, and the 1/2 tsp salt.  Bring to boiling, stirring often.

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Reduce heat and simmer for 20 minutes until thickened.

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Stir in the basil, lemon peel and lemon juice.  Remove from heat.

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Ladle hot mixture into 1/2 pint sterilized hot jars leaving 1/2 headspace.  Wipe jar rims, adjust lids and screw on bands.

Process in a hot water canning bath for 15 minutes.

Makes 8 cups (Recipe adapted from Canning Better Homes & Gardens Special Interest Publications)

Over Night Oats & A Weekend Recap

One of the things I love about the blog community is the fact that you come across some darn good ideas that you never would have thought of yourself.

Over Night Oats

One thing that has changed my life is Over-Night Oats. I was first exposed to Over Night Oats at the Blend Retreat this year because Chobani was the official event sponsor and provided us with a spread fit for queens on Saturday morning. One of the dishes was, you guessed it, Over-Night Oats made with Chobani! However, I didn’t actually eat them here, it took me many more months to actually get on the band wagon.

I jumped on for three reasons:
1. Its easy!
2. It tastes good!
3. I hate cleaning out the empty peanut butter jar to put out for recyclable day!

No matter how long you let the jar sit with hot soapy water, the peanut butter jar never comes clean easily.  Problem solved!

By making overnight oats in your empty PB jar this ends the jar dilemma! I saw my friends doing this week after week on instagram, and one day I had three…..count them……one, two, three empty nut butter jars. I’ve never looked back.

Over Night Oats
1 empty nut butter jar
1/3 cup of oats
1/3 cup almond milk
handful of dried fruit, mixed nuts, fresh fruit ~ anything you want!

( I just used up the last of my Naturebox Tart & Tangy Fruit Medley mix)

Add everything to the empty jar, refrigerate overnight!

Eat the next day!

This makes the perfect travel breakfast too!

If you are not on the O-N-O wagon yet, your missing out.

 

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Friday night I headed into the city with my neighbor to celebrate her new job opportunity and that she is again, moving back to Boston!  Insert sad face here <============== !

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We hit up CobaBanana for happy hour and had one too many margaritas and black bean tacos! $5 margaritas from 4-7 is an awesome deal.  Need I say more!

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Notice all the glasses, yeah, well there was just the two of us!  The waiter kept bringing us new glasses with fully salted rims! He was a great waiter!

After happy hour ended she took me on a tour of the University of Penn and showed me around her lab.  It was kinda creepy walking through the hallways at night and then we came across this!

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I was waiting for a creepy zombie person to walk out of it and attack us from behind.  We ended up grabbing a coffee and walking around the city a bit more, because it was such a beautiful night and then grabbed the 10 o’clock train back home. 

Saturday I recovered from Friday night! All. Day. Long. Ended up going to dinner at Firebirds Wood Fired Grill and ate steak and mac n cheese! It was a much needed meal. Trust me! 

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Sunday I had the opportunity to head over to New Jersey and dig for potatoes.

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I really felt a sense of accomplishment and very connected with mother earth while I was digging around in the dirt trying to find the potatoes. You would dig a few inches and then BINGO! Up would pop a potato and then ususally two or three more at a time.

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We worked our way down two full isles and ended up with over 100lbs of potatoes. My take was about 40 lbs!  Yes I weighed them!

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It was so much fun and very theraputic I might add. Here is my haul! 

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 Washed. Scrubbed. Sorted. Weighed.  All in a days work of a type-a farmer girl wanna be! 

Now if anyone has suggestions on how to use up 40+ pounds of potatoes I’m open for suggestions!

Recipe: Crock Pot Apple Butter

What’s a girl to do when she’s given a FREE 1/2 bushel of Honey Crisp Apples?

Honey Crisp Apples

She makes Apple Butter of course.

Well this version of apple butter is like the most laziest form of cooking I know of but perfect for when you have a ton of other stuff to do.  So yesterday morning I woke up early, peeled, sliced, and diced until my fingers were all wrinkly from apple juice and threw everything in the crock pot, cranked that sucker up to high and walked away.

Think it would be done 10 hours later, I was wrong.  It still needed another dose of slow cooking to cook the apples down to a nice creamy spreadable consistency.

But it’s tasty and I’ll get to enjoy those apples all winter long!

Crock Pot Apple Butter

  • 12 lbs of apples, any variety, cored, peeled and thinly sliced
  • 1 cup of sugar
  • 1 tsp of salt
  • 1 tsp of cinnamon
  • 1 tsp all-spice
  • 1 tsp ground cloves

Add the apples to a 6 quart crock pot.

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Top with the sugar, spices and salt.

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Cook on high heat for 2 hours, reduce to low and continue to cook until thick and spreadable.

After 9 hours I used my stick blender to puree the whole apples.

This allowed the mixture to reduce and become nice and smooth and creamy.

I continued to cook my butter for another 6 hours and then processed in a water bath canner for 10 minutes.

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Doesn’t get any easier than that!

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Recipe: Sprouted Lentil Pancakes

 

Sprouted Lentil Pancakes

I am fortunate enough to be learning the art of Indian cuisine from my dear friend and neighbor.  Nothing is better than learning to cook ethic cuisine from someone native to the country.  She has fed me some truly amazing and flavorful dishes out of our neighboring kitchens.  And to boot I get all the inside scoop on the healing properties of each ingredient that goes into each dish.

If you have never tried to sprout beans or legumes of any variety give my post Do you Sprout? a run through and you’ll be amazed at how simple it really is to start sprouting on your own.  It requires as little as a cup of beans an empty jar, rubber band and a piece of linen or cheesecloth. 

In my meal prepping mode last Sunday I soaked two types of beans.

One was the brown lentil and the other a moong bean.

Sprouts

After two days they looked like this:

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And then I made a zippy crunchy salad with the moong beans (top) that turned into something like this Sprouted Bean Salad.

Sprouted Bean Salad

Sprouted Bean Salad

However with the brown lentils my intentions were much different from just adding them to a salad.

Sprouted Lentil Pancakes

(Chilla) : a pancake made with gram flour batter, is a popular street and fast food in India.

  • 1 1/2 cups of lentils, sprouted
  • 1/2 cup of water
  • 2 TBSP Besan Flour
  • 1 tsp garlic powder
  • 1 tsp garam masala
  • 1 tsp crushed/ground red chili
  • 1 tsp salt
  • coconut/olive oil for frying
  1. Put all ingredients in a blender and process until very smooth paste.  If the batter seems to be to thin add a little bit more besan flour until the batter comes together. But you don’t want it to thick.
  2. Heat a small non-stick fry pan over medium heat.
  3. Add a small amount (1tsp) of oil to the pan and swirl.
  4. Add 1/4 of batter the pan and shake the pan in swirling motion until the batter is evenly distributed.
  5. Cook for approximately 1-2 minutes until the edges start to brown and the batter becomes dull.
  6. Start at one edge of the pancake and carefully lift up the edges all the way around the pancake being careful not to break it into pieces.
  7. After you loosen the pancake, flip it to the other side and cook for another 1-3 minutes until lightly golden brown.
  8. Set aside and repeat until all the batter is used up.

These little pancakes can be served with any type of chutney or curry.  My neighbor served them up with a carrot and pea curry, but I chose to eat mine simply with a Tamarind Chutney and a sprinkle of cilantro.

Sprouted Lentil Pancakes

This dish literally took me all of 10 minutes to prepare (except the sprouting process) and is a perfect dish for a hot summer night.  I was so impressed with how they turned out they will be sure to make an appearance quite often now on my dinner table.  Above was served with a little cilantro and a side of tamarind Chutney. 

What types of beans do you like to sprout? Did you know that the sprouting process changes the macro content of the beans by increasing protein and lowering carb counts?

Recipe: Eggplant Stacks

Eggplant Stacks

Last week on Tuesday I wrote about getting back in the swing of things and doing a bunch of weekly food prep over the weekends.  When I’m in full P90X training I ALWAYS do food prep over the weekend.  I don’t have time during the week to figure out what a healthy meal will consist of unless it is already pre-planned.

I’m not actively doing a regimented P90X schedule right now, but I am trying to get back into prepping at least 4 meals for the up coming week.  It just gives me the extra time I need after a long day at work to focus on something else, like school work, exercise or extra-curricular kid activities.  This is my sons senior year of high school and I already know that it is going to be crazy busy and fly by.  Ugggghhh!  So I’m going to need all the extra minutes I can get my hands on.

Last week I prepped a bunch of veggies including these grilled eggplants.

Grilled Eggplants

I had intentions of making this dish.

It was enough to feed my family a dinner and have leftovers for two (2) of my lunches.

Eggplant Stacks

  • 3 lbs of mixed variety eggplants, sliced 1″ thick
  • 1 Tablespoon of Olive oil for grilling
  • 3 medium sized tomatoes, sliced
  • 1 ball of fresh mozzarella, sliced
  • handful of fresh basil leaves
  • Salt/Pepper to taste

I previously grilled the eggplant up and stored them flat in a container in the refrigerator until I was ready to use them in this dish.

Take (2) two slices of eggplant and place on a microwave save dish.  Next add a slice of tomato, then a slice of cheese and continue to alternate eggplant, tomato, cheese.  I used 4 slices of eggplant, two slices each of tomato and mozzarella ending with eggplant on top.

Continue making stacks until you use up all the slices of everything.

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It took me about 3 minutes (2 minutes, then 1 additional minute) to get them heated all the way through in my microwave.  Yours could vary, but I would start with about 2 minutes and work from there.

Add basil leaves under the top layer of eggplant after they are already hot.  This keeps the basil green.  (it will turn brown if you heat it in the microwave ~ but won’t alter the flavor ~ just the look).

Drizzle with Balsamic Vinegar Glaze if desired and season with salt/pepper.

So good ~ and a perfect meal for a hot night when you don’t feel like turning on the stove or grill!  Plus since it’s the end of the summer it is a great way to use up abundant eggplant that the farmers are practically throwing at you!

What meals do you make that use up a ton of end of summer veggies?

 

Flavoring Kombucha ~ Second Ferment Part 2

In this second part of my Kombucha series, we will talk about flavoring your Kombucha and getting the famous “fizz” into your drink.   This is known as the Second Fermentation Stage (anaerobic w/o air fermentation).

After the first 7-10 day brewing period (or longer in colder climates) you are ready to bottle up your kombucha.  I find that I start taste-testing everyday after day 10.  My air conditioning is on in the house so it usually takes about 10 days or so to get the right flavor for me.  It’s all about personal preference.

If you live in a warmer climate your booch might be ready after 7 days or be ready in as little as 5 days.  It is just trial and error.  If you taste it and it’s still too sweet for your liking just let it go for another day or so and taste it again.

Now it’s time to prep your bottles.  You need to have bottles that are preferably glass and air tight.  You can order glass bottles from a number of home brewing websites, but I have  just started out with some of my empty GT bottles in addition to some empty Snapple bottles that were gifted to me from my BF.  I ran them through the dish washer cycle and sterilized them with 1 Tablespoon of white vinegar.

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Since I use a glass sun-tea jar my container has a tap at the bottom which allows for extremely easy bottling.  If you don’t use a container with a tap you will likely have to use a siphon or a ladle and funnel to bottle up your kombucha.  It’s really just preference, I like the easy method and you can usually pick up a glass sun tea jar for pretty cheap at any big box chain.

Before I start filling my jars, I remove 2 cups of tea and set it aside.  This will be used to start your next batch of kombucha know as starter tea.

I also wash my hands carefully using plain soap (no antibacterial) and rubbing a little vinegar over them.  At this point you can  remove the mother scoby to a clean plate/bowl and cover with some of the kombucha tea (just to keep it moist while bottling up the rest).

Now let’s get to the  flavoring of your kombucha.

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The first batch of kombucha I flavored I used Concord Grape Juice.  It was an easy flavoring to use and it tastes great. You can use any type of juice really  just add 2-3 TBSP of juice to each bottle first before you start to fill with the Kombucha tea.

Start filling your jars.  Fill them almost to the top.  The more space or air you leave at the top the longer it takes to carbonate.  I find that leaving about 1″ works well.  Seal with the lid and store in a dark place or on the counter covered again with a linen towel.

Finish filling all your jars and sealing all your jars.  At this point you will need to let them sit in a dark place for another 5 days.

This is known as the “Second Ferment”.  Be careful at this stage, I’ve read where some Kombucha’s have exploded after a few days because of rapid fermentation.

If your kombucha becomes super “fizzy” really fast, you can either refrigerate them (this slows the fermentation down a bit) or “burp” your bottles each day or every other day.

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To burp your bottles all you do is open the lid and release the pressure, then close them back up.  Easy as pie.

Another fine tip I’ve come across is to store your kombucha bottles in a box so that if one does explode the mess is not as much to clean up because it will be contained in the box.  I have yet to have one explode.  (knock on wood)  🙂

And that’s it!  You can start drinking your kombucha right away or let it sit for 2-3 more days until they become carbonated.

Once bottled, you start your brewing process over again.  Check out “How to Brew Your Own Kombucha” if you missed the first part of this series.

Here are some flavorings that I am planning on trying in the next few batches.  So far I have flavored my Kombucha with Concord Grape Juice, Lemon & Ginger (this is my favorite so far) and Cranberry & Ginger.  But here are a few other flavor combinations to try.

suggested Flavorings:             Add to each 12-16 ounce bottle

  • Concord Grape:  Add 2-3 TBSP of Concord Grape Juice
  • Lemon Ginger:  Add a few strips of lemon zest & 2 tsp fresh ginger slices
  • Cranberry Ginger:  Add 2-3 TBSP Cranberry Juice & 2 tsp fresh ginger slices
  • Triple Berry:  2-3 pieces mixed berries (blackberries, strawberry or blueberry)
  • Apricot:  2-3 TBSP Apricot juice or 1 dried apricot cut in pieces
  • Peppermint:  2 teaspoons of chopped fresh mint
  • Cherry:  1 TBSP chopped dried/fresh cherries

Lastly I want to congratulate Leslee S. for winning the Food Should Taste Good Giveaway!

Thanks to all who entered!

I really appreciate the support & love!

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Sunday Food Prep & Chipotle Roasted Corn Soup Recipe

I woke up with a boat load of energy and decided I hadn’t done Sunday Food Prep in quite a while.  While I had a ton a fresh veggies that needed to be put to good use, I took advantage of the sun and got to grilling’ quite early in the day.

Since I start back to class again tonight and I plan on canning  two cases of tomatoes this week, I needed to be prepared with some type of meals that can be quickly put together.

This is what I prepped for the up coming week for our meals.  I had a ears of corn, zucchini and eggplants that were all screaming for a home  so I decided to make a Chipotle Roasted Corn Soup & Zucchini FrittersI prepped all my veggies first.

Grilled up the corn (husk on for flavor), grilled the eggplant slices after salting and rinsing, and shredded up the zucchini and then squeezed all the extra liquid out.

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I also started two batches of beans for sprouting.  I did one jar of Brown Lentils and one jar of Moong Beans.  I plan on using the lentils to try and replicate some dal pancakes my neighbor made for me the other day and I will use the Moong Beans for a fresh crunchy Sprouted Bean Salad.  I already have some left over roasted chicken to use up and I’m planning on making a batch of Chicken Enchiladas for one night this week.  By doing this small amount of prep each week, it makes throwing together meals a snap.  Almost everything is ready to put together to make beautiful, tasty and healthful meals.  No need to run to a fast food joint with a fridge full of this goodness waiting for us all week.

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Chipotle Roasted Corn Soup

  • 6 ears corn, cooked
  • 1/2 red onion, chopped
  • 1 TBSP butter
  • 1TBSP Chipotle in adoba sauce
  • 16 oz Half/Half
  • 1/2 cup fat free milk
  • salt pepper and basil to taste
  1. Grill all corn on a hot grill for 30 minutes. IMG_3529 IMG_3534
  2. Take 2 ears of corn and remove from the husks.
  3. Add the corn, onion and the butter to a medium-sized sauce pan.IMG_3543
  4. Cook for about 5 minutes until the onion is tender.IMG_3545
  5. Add the 1/2 cup of fat free milk cook and stirring until incorporated.  Take an immersion blender and purée.
  6. Add the chipotle and sauce and the half and half and heat through.
  7. Season with salt/pepper and chopped fresh basil to taste.IMG_3546
  8. Garnish with fresh avocado and more fresh corn if desired.

The rest of the week now I have a nice soup to take to lunch along with either a salad or a sandwich or I could use it as my 3pm pick me up snack.  The eggplants I will be using later in the week to make Eggplant Caprese Stacks (recipe to follow) and well I could eat those Zucchini Fritters for breakfast, lunch or dinner.  They won’t last long for sure.

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What I Ate Wednesday #13~ Healthy Party Food

It’s only been a week but I feel like I haven’t posted in forever but I have so much fun stuff to share with you today that is food related, so let’s just jump right in.  I had a little speak easy get together for the girls on Friday night and wanted to share with you the healthy easy nibbles I served to my lady friends.  Everything was a big hit and so simple to through together, but most importantly it was HEALTHY! 

Snacks and appetizers don’t have to be heavy cheese dips or high calorie fried foods and greasy chips all the time.  There are a ton of healthy choices that not only taste fabulous but look pretty darn good on the table too!  

So as usual I am linking up with Jenn over @PeasandCrayons to share with you some of my healthier versions of party food.

Tomato Caprese Skewers

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I used cherry tomatoes for this skewer and cut them in half.  This will be the base so that the skewer stands up on the plate.  You start backwards and work your way down.  So start with a basil leaf, add a piece of fresh mozzarella and then the halved cherry tomato.  Place on a plate and repeat.  After they were all assembled I drizzled the entire plate with Balsamic Vinegar Glaze!

Marinated Artichoke and Chicken Pesto Skewers

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The same technique applies in assembling these skewers as well.  Start backwards and work your way down to the base.  This time I started with the sun-dried tomato and artichoke. 

Take a piece of sun-dried tomato and cut in half.  Take canned artichoke hearts packed in water and quarter them.  Add one piece of each the tomato and the artichoke.  I then added the chicken pesto sausage as the base and  topped it off with a basil leaf. 

This appetizer could have used a dip or a drizzle of olive oil, but I was going for the light version and opted to skip it.  But add it if you like. 

Strawberry & Brie Crostini Drizzled with Warm Honey & Basil

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This appetizer plate was by far my favorite of the evening.  I wasn’t really sure of the combination of honey and brie, but please when I tell you this is a MUST try if you like Brie ~ you must try it.  Every flavor complimented each other with the utmost respect.  So good.

Take fresh french baguette (either whole wheat or white) slice it into 1/4′ rounds.  Top each piece of fresh bread with a slice of brie and two slices of strawberry.  Warm the honey in the microwave for just about 20 sec.  Drizzle each crositini with the honey and garnish with shredded basil!  I only got my hands on one piece of this because it flew off the plate, but is definitely on my list to make again.  It was beautiful and tasty!  Two birds with one stone!

Chipotle Roasted Onion Focaccia Bread {recipe} which was also a hit! 

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Beverages

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Red Wine Sangria w/ Sliced Citrus Fruit

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2 bottles of red wine (Cabernet Sauvignon), 1/4 cup of sugar, Orange, Lemon and Lime slices, 1 bottle of black cherry seltzer water.  Let sit chilled in the refrigerator for at least 4 hours.

WIAW 018

I love to throw a good party!  And it’s even better these days now that I can throw a party with quick and easy and healthy food!  You can follow me on Pinterest to find more ideas for throwing a healthy party!

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