Tag Archives: baked turkey legs in oven

  • 09
    May 20
  • -

In the event that you follow me personally on Instagram , you’ve probably seen my yoga exercise tweets lately (#akyogachallenge). I’m falling deeply in love with my practice and it feels absolutely incredible.

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Right now what’s funny is that I’m the sort of one who NEEDS strength from a workout. Generally kickboxing and working tend to become my favorites because I love the ‘high’, uplifting feeling that comes from those cardio endorphins. What’s uncommon is that I’ve found that I get the same sense from my yoga practice, except I don’t have to run 8 miles to feel like I achieved something. When I stage onto my mat, I let my stress go and focus my energy on breathing and thinking positively.
Primarily, yoga exercise is slowly teaching me personally to appreciate the wonder within myself. It appears that we’re all searching for something, whether a change inside our lives, physiques, or our hearts; nevertheless, before any switch can happen we must figure out how to accept ourselves from within. For me this yoga challenge is about a lot more than just becoming fit.
I’ve been attempting to treat my body well with nutrient loaded beautiful foods, too. This means taking into account what is fresh and seasonal. Needless to say making a conscious decision to eat better is always difficult but it is critical to find foods that produce the human brain and body happy.
Smoothies are my go-to beauty food. I love you could pack an crazy amount of fruits and vegetables into one glass. Plus, they’re quite delicious during hot summer times. This smoothie is certainly revitalizing, quick, and may even contain every supplement under the sunlight. It’s not excessively sweet… and do not be concerned, you can’t even flavor the spinach!
BEAUTY SMOOTHIE MAGIC aka WHAT’S WITH THIS SMOOTHIE:
Mango: They’re packed with vitamin C & dietary fiber. Plus they’re so delicious, you’ll probably neglect how healthy they are.
Avocado: Healthy excess fat go quite a distance and help keep you full. Plus they add a beautiful creamy texture towards the smoothie.
Spinach: Pack in the iron and fibers.
Kiwi: One of the best fruits ever. More supplement C and fiber to keep you full.
Chia Seeds: If you haven’t tried this relatively want super food, you should! They have omega-3s, fibers, and are filled with antioxidants. You’ll find them at Trader Joe’s or Whole foods.
If you try this smoothie and enjoy it, then make sure to try my Green Monster Detox as well!
Beauty and Fitness Meals: Mango Kiwi Avocado Green Smoothie vegan, gluten free
Prep time:
2 mins
Cook period:
1 min
Total time:
3 mins
Ingredients
1 kiwi, chopped up and skin removed
1/4 medium ripe avocado, pitted and diced
1 teaspoon chia seeds
1/2 cup glaciers, if necessary
Instructions
Place all substances into blender and blend until even. Add more milk or water if required, based on how dense you like it.
Serve in a high chilled cup and slurp up the goodness!

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  • 06
    May 20
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A couple weeks ago I acquired invited to the Stitch Fix HQ in San Francisco for couple of days of learning the ins and outs of the business, touring the warehouse and a complete time of fashion, hair, make-up and photoshoots! A lot of you who’ve been AK readers for years, know that I’ve been performing Stitch Fix for approximately 3 years and even used to do reviews on your blog. So when I got in invite, it had been a dream become a reality!

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P.S. If you haven’t tried Stitch Repair you totally should. Simply sign up, fill out a style profile and you are on your way. You’ll get 5 pieces within a box that’s delivered right to your front door. The cost? Just a $20 styling fee. You’re not required to keep any of the pieces which were sent either. Simply place the things within the return bag and email it back again within 3 times. Pretty sweet, correct?!
Most of you who all follow me possibly on Snapchat or Instagram know that Stitch Repair treated me just like a queen. It’s probably one of the better trips I’ve have you been. They offered us with fun (and free of charge outfits), shoes, snack foods and LaCroix in my hotel room every single night.
Not merely was the experience and events fun, but I could meet up with influencers from different backgrounds (including style) and hear approximately their experiences with blogging and existence in general. It certainly is inspiring meeting people who are performing what I’m doing, but in a different avenue. Here are some of the great ladies who have been within the trip.
While at the Stitch Fix HQ, we talked to workers from the advertising, design, merchandise and branding team. It was extremely interesting to listen to how Stitch Repair grew so quickly (mainly because of influencers and word of mouth) and also how they’ve organised their company in a different way than their rivals. Stitch Fix is extremely data driven, meaning they use scientists and analytics to determine what pieces you might like predicated on your previous purchases.
Of course, you may still find stylists who use their brains and move on to know your individual style, but the data really helps to inform what a customer might like (and purchase!). Very, very cool!
Also, did you know that Stitch Fix was founded by way of a woman named Katrina Lake ? After all come on, definition of #GIRLBOSS. However, I wasn’t able to match Katrina since she just had her first baby, but it’s very clear that her company isn’t heading anywhere but UP! I really like seeing women performing amazing things.
We even surely got to head to one of the warehouses and pack and fold someone’s fix! Who knows I possibly could have packed up your fix.
Something that became very evident to me was how much people loved their careers and how handy they felt at Stitch Repair. They have employees that used to work at Difference, Old Navy, Target, Nordstrom, etc. It was clear that they left their previous jobs to latch onto something interesting and exclusive. The group that Stitch Repair has created is actually one in a million. I adored everyone now there, and exactly how they celebrate their unique style and create a fun work place.
Ways to get the best repair possible
These are just a couple tips that have helped me establish a wonderful romantic relationship with my stylist, who typically gets my design.
1. Develop a Pinterest Plank that reflects your look: This can be helpful to your stylist in determining the types of items you are interested in in a fix. You can also pin pictures of celebrity or street design that you like. I always tell my stylist that I really like GiGi Hadid, Diane Kruger and Blake Lively. I also tend to like even more neutral pieces therefore i avoid crazy colours. These details are very important. You can examine out my style pinterest board right here !
2. Update your repair note: Make sure that you keep your profile current and always revise your fix note so that your stylist can get an understanding of everything you are seeking next.
3. Let them know when you have a special event coming up: Any time I continue vacation or have an event, I ask to have certain pieces delivered to me like dresses or heels (yes, they are doing shoes too!).
Finally, I wanted to share some photos of the function that we took. I styled several items from Stitch Fix that I am hoping you love. Probably it will offer you inspiration for the next fix, so feel absolve to pin any of these images for your Pinterest table! I plan on doing articles like these more often, because frankly they’re SO MUCH FUN.
Appearance 1: Casual Boho
Bell sleeves are thus in right now! Denims from Stitch Fix , top from a store in Chicago, necklace from Urban Outfitters. I LOVE Stitch Fix jeans and I’m not just saying that. They’re the only real jeans I very own.
LOOK 2: Edgy Plaid
Love this appear because it’s a good way to dress up trendy plaid. Set with a leather jacket or suede vest, natural leather heels, black slim jeans along with a cute hat. Put in a choker for a bit more fun. This choker is certainly from Urban Outfitters. Everything here except for the sneakers and choker are from Stitch Fix !
Look 3: From the shoulder season
Sweater and denim jeans are from Stitch Fix ! I love this appearance because it’s informal, comfortable and fun. I could see myself wearing this on a Sunday meeting up with friends for brunch or watching a football game. Off the shoulder shirts are very fun and an ideal way to put on a choker.
Look 4: Edge it up for work
Why not make work clothes fun and a little edgy? Try pairing a colorful best with a suede pencil skirt dark heels and a choker! The skirt is normally from Stitch Repair , top is definitely from Zara, sunglasses and choker from Urban Outfitters. However I can’t keep in mind where I got the shoes from!
Appear 5: Military
Military is super trendy at the moment! Try picking up a green key up and set it with something fun like multi-colored or distressed jeans! Top is similar to this one Skinny jeans are from Stitch Fix.
I hope you adored these 5 fun looks We put together. Feel free to pin the images for inspiration!
Um you appear STUNNING! Yeah, I trust Dana, you should probably model for Stitch Repair. Like that last photo of you in the edgy work clothing!
Totally followed along on your own stories which trip did look incredible. Congratulations!

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  • 06
    May 20
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Significantly tell me what could be better.

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Okay, besides me marrying Zac Efron.
For reals though, I really like baking a large fat bundt cake. Call me an old grandma, but I believe this cake appears freaking fantastic. And when you could taste a slice of the fluffy buttery sprinkled homemade deal with, you’d be all like, F THAT BOX MIX, THAT IS EVERYTHING I WANT IN LIFE.” After all just check out that glaze. I’ve currently convinced you you are totally causeing this to be, right?
I find that with regards to cake baking, it can be difficult to acquire the time to make a three layered mind-blowingly delicious wedding cake from scratch. Those ideas take decades to frost and it’s rather easy to overbake or split among the layers in half. Nevertheless, bundt cakes provide a little safety from all of those dangers, yet still have an incredible amount of taste.
Yep, I’m about those bundts baby.
This cake isn’t only for birthdays either, I just thought that of the sprinkles ensure it is quite befitting one. Heck, perhaps you should just pretend it’s your birthday and ask you to definitely bake this for you. That’s what I would do.
I in fact created this special cake as aside of the virtual wedding shower for Sally She’s engaged and getting married next month and some close friends and I needed to do something particular for the lady who is absolutely obsessed with everything sprinkles. In the event that you haven’t had a chance to check out Sally’s blog however, it’s full of easy baking quality recipes (including some healthful ones!). I specifically like her muffins.
But then once again, I LOVE ALL THE MUFFINS. I’m letting you know, that muffin man’s job is on the line.
On my search to bake something special for Sally, my brain immediately went to yellow cake. My Dad was the one who trained me how to make the perfect yellow cake so cooking this brought some nice memories lately nights cooking sheet cakes and hands whipping delicious chocolate frosting with some coffee. The best.
You’ll find that cake is certainly easy to make, but it’s extraordinarily good. You can always switch it up and glaze it with chocolate or omit the sprinkles altogether. Either way, I know you will unquestionably enjoy this formula as much as I do.
Check out even more of the lovely sprinkle themed quality recipes for Sally’s Bridal Shower:
Ingredients
3 cups wedding cake flour
1 teaspoon cooking powder
3/4 teaspoon baking soda
3 eggs
1/2 cup buttermilk
For the glaze
2 tablespoons dairy or heavy cream
2 tablespoons powdered sugar
Instructions
Preheat oven to 350 degrees F. Prepare a 12 cup bundt pan by nice spraying it with nonstick cooking squirt (or you can grease it with butter) and dusting it with flour. Tap out any excess flour.
In a big bowl, whisk together the cake flour, baking powder, baking soda and salt; reserve.
In the plate of a power mixer having a paddle attachment, beat the butter and sugar together on medium speed for 2 minutes or until light and fluffy. Change the mixer to low acceleration and add the eggs, egg yolks, vanilla, and almond draw out mixing until just mixed. Scrape the edges of the bowl as necessary, add the yogurt and defeat for another minute.
With the mixer still on low speed, alternate adding within the flour and buttermilk mixture to the butter mixture (in two increments); combining until just mixed. Once all integrated, remove paddle connection and slowly stir in 1/2 cup of sprinkles. Pour batter into the ready skillet, smooth the very best from it, and bake for 50-60 moments or until the top is fine and golden brownish and the cake tester (or knife) comes out clean with just a couple crumbs attached. Let the wedding cake cool completely within the bundt skillet before flipping it upside down and eliminating it from the skillet. Place wedding cake on portion platter and drizzle with white chocolate glaze (instructions follow). Cut into 12-16 slices a serve with more glaze, if preferred!
To make glaze: In a small saucepan more than low high temperature, melt white chocolates. Add in milk and vanilla and constantly stir until the glaze it simple. If you need a thicker glaze, add in several tablespoons of powdered glucose. Drizzle over cooled wedding cake.

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  • 05
    May 20
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Unfortunately her wallet was stolen while we were away shopping. Tis the growing season for thieving? Ugh! A whole lot worse, she experienced some pretty essential documents within. But the good news is definitely that people got her back again on the airplane safe and sound (without an ID)! I assume the TSA knows more about you than you imagine.

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Now I’m ready to get back on track regarding eating, training and work. I haven’t exercised in weekly because I am fighting a significant chest contamination (or so I think). I can’t really sleep during the night because my cough maintains me up. No matter how much ZzzQuil I chug, it’s still there. I believe I might have a NyQuil hangover; is the fact that possible?
Speaking of training and eating right, how have you been holding up on sticking to your targets? I never understand on waiting around until January to produce a resolution or to get on track. Why not begin RIGHT NOW? Yes, I understand there are holiday cookies EVERYWHERE which can be awfully appealing. Rather than indulging in one from those pushy coworkers, how about we replace a number of the cookie indulgences with a wholesome granola bar rather? Yes, yes, yes.
These granola bars were created together with my friends at Ancient Harvest My pantry is stocked with Ancient Harvest quinoa because I take advantage of it a minimum of three times per week. This time, I desired to accomplish something a little different and exclusive: quinoa IN granola pubs. And yes, it’s uncooked – or rather, toasted in the oven using the oats. Consequently you get crunchiness and chewiness, a thing that most granola pubs out there lack.
The base from the granola bars are made up of quinoa, oats, peanut butter, honey, chia, vanilla and some coconut oil. That’s it! I love they are wholesome, basic and modifiable. What’s great about these pubs is that they offer over 3g of dietary fiber and almost 7g of natural protein. Of course, if you’re like me, you almost certainly will love tossing in a few chocolate potato chips or dried cranberries.
Since these bars are essentially zero bake, they’ll stay chewy and fresh for long once you make them. You can store them covered tightly in the fridge for months and take them out whenever you’re in need of one. Enjoy! xo.
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4.0 from 1 reviews
Calories: 237
Body fat: 11.5g
Carbohydrates: 27.1g
Sugars: 10.3g
Fibers: 3.5g
Proteins: 6.8g
Prep time:
20 mins
Cook period:
10 mins
Total time:
30 mins
Ingredients
1 cup gluten free rolled oats
1/2 cup uncooked Ancient Harvest quinoa
1/2 cup creamy all natural peanut butter (or your favorite organic nut butter)
1/8 teaspoon salt
1/4 glass honey
Instructions
Preheat oven to 350 degrees F. Add oats and quinoa to a big cooking sheet and pass on around evenly. Once oven is usually preheated, toast the oats and quinoa for ten minutes. Once completed toasting, put oats and quinoa right into a medium dish and mix in chia seeds.
While quinoa and oats are toasting, make the peanut butter mixture by adding peanut butter, sea sodium, honey, vanilla and coconut essential oil in medium saucepan over low heat. Stir every so often until the blend is clean and creamy. Remove from heat and invite to cool for a few minutes, then add to the bowl with the oats, quinoa and chia. Stir well to incorporate. If adding delicious chocolate chips, wait a few minutes before stirring in, normally they will melt. Another choice is to melt the delicious chocolate chips and drizzle them outrageous of bars.
Collection an 8×4 or 9×5 in . loaf pan with parchment paper; pour combination in and disseminate evenly, then press blend down within the pan. Put in place refrigerator for 10-20 mins or until combination has hardened. Remove pubs from pan and cut into 8 pubs. Store bars within the freezer or refrigerator. Enjoy!
Bars are naturally gluten free of charge if you are using gluten free oats.
To make bars vegan, use maple syrup or brown rice syrup instead of honey.
Nutrition information does not include chocolate potato chips.
I really like these granola pubs! I have tried prepared quinoa in granola bars before but I have found the fact that granola bar is very moist also after baking. Toasting the quinoa appears like a great alternate!
Have you got any suggestions for replacing the peanut butter? Just wondering how I could make them school friendly once we aren’t allowed nuts of any sort at school.
p.s. I’ve a easy granola pub recipe that I take advantage of often for school snacks – the youngsters love them ( -bars/ )

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  • 04
    May 20
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I went to Trader Joe’s last night around 4pm and literally almost went insane. First of all, never go to Trader Joe’s between your hours of 3-5:30pm. Believe me guys, your car will likely be hit by reddish colored purchasing carts (happened to me), kids will come across with mini purchasing carts, you’ll be blinded by way of a sea of Hawaiian t shirts and it’ll take you an excellent hour . 5 to obtain a total of 10 stuff.

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HOWEVER what you will find at Trader Joe’s this time of year is basically everything you could ever dependence on all your fall recipes. I mean talk about pumpkin overload! They had pumpkin cornbread blend, pumpkin risotto, pumpkin bagels, pumpkin crackers, pumpkin butter and probably a million other things I didn’t capture. Following this I understood that Trader Joe’s and I are soulmates which I should actually just move around in the grocery store to satisfy my lifelong imagine eating pumpkin things every day. I would even use a Hawaiian shirt and ring that damn bell. I’d be the next Wally (you will not get that if you’re not a TJ’s shopper.)
Yep. Sometimes I’m just that basic girl.
BOTTOM LINE: It’s great tasting and super good for you (plenty of vitamin A, C and fiber). Get with it.
I don’t know where I acquired the idea to put yogurt in the squash but I body sour cream is good on potatoes and squash is similar to potatoes so why not really try greek yogurt?
I am hoping you give it a try. Sometimes I eat it for dinner after a long haul. Mmmmm you can’t go wrong. xo!
5.0 from 1 reviews
Prep period:
10 mins
Cook time:
45 mins
Total period:
55 mins
Ingredients
2 teaspoons honey
Instructions
Preheat oven to 400 degrees F. Collection a cooking sheet with foil.
Slice acorn squash in half lengthwise and scrape out seed products. Place halves facing up on foil-lined cooking sheet. In a small bowl, mix together coconut oil and cinnamon. Make use of your fingers to rub each fifty percent of the flesh from the acorn squash using the coconut oil and cinnamon combination. Place 1 teaspoon of dark brown sugar in the middle of each half and rub in to the squash. Bake for 45 min-1 hour or until squash can be fork tender.
Once squash is done, allow to great for 5-10 a few minutes then put on plates or put in tubberwear if you’re planning to enjoy this later. When ready to serve, make certain squash is normally warm after that scoop 1/2 glass yogurt into each squash half. Drizzle each with a teaspoon of honey and pecans. Serves 2. Enjoy!
You can use vanilla greek yogurt as well as plain yogurt.
If you are vegan or dairy free, use an almond, soy or coconut yogurt. The squash is usually even fantastic without yogurt!
Feel absolve to use maple syrup rather than honey and walnuts or almonds instead of pecans!

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  • 01
    May 20
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I’ve been super lazy about packing my lunches lately. Probably because they will have a Chipotle type line at the task where I fundamentally get a poultry taco salad every single day. ALRIGHT FINE, I’ll admit which i totally get the salad because it comes with crunchy, salty tortilla potato chips and loads of guac.

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Now potato chips aren’t an awful thing, but really what’s moderation when it comes to them? I understand no such factor. So basically each day I sit down at my desk crunching on deep-fried potato chips and an big older dollop of guac. Finally I’ve arrive at the conclusion that it’s time to limit everything chip munching to once a week.
Of course that means I have to pack my own lunchtime. UGH. You’ll believe because I’m a blogger, it’d be super easy. But life gets occupied and the only real time I’m actually making recipes is normally around the weekends. My weeknights are packed with conferences, workouts, laundry, cleaning, and trying to arrange things. Plus, lots of skype times with Tony.
Thus I can really appreciate a simple, tasty salad such as this.
You just need a few pantry staples like beans, fresh herbs, garlic, and lemon to dress it up. I really like adding avocado chunks and feta, although those substances aren’t pictured right here.
The salad has a middle-eastern feel but you can blend it up to suit your tastes. It was inspired from the delicious salad I occasionally can find at Trader Joe’s known as ‘Balela’. Give it a try, or just get this to and be pleasantly surprised. It has been my brand-new favorite healthy lunch time. Although I will say that this would also make a great chip drop. Mmmmm.
Remember to label your delicious creations #AmbitiousKitchen on Instagram! Can’t wait around to see what you cook up. xo!
Middle Eastern Chickpea & Dark Bean Salad
Ingredients
1 tablespoon olive oil
1/4 cup chopped basil
2 tablespoons chopped parsley
1 – 15 oz can garbanzo coffee beans (chickpeas), rinsed and drained
1 – 15 oz can black coffee beans, rinsed and drained
1/2 cup diced reddish onion
1 pint grape tomatoes (or mini heirloom!), halved
Instructions
In a moderate bowl, whisk jointly all dressing ingredients: garlic, lemon juice, olive oil, basil, parsley, and honey. Flavor and adjust seasonings as required.
In another large dish, toss chickpeas, black beans, red onion, and tomatoes together. Pour dressing over and lightly toss to combine. Refrigerate thirty minutes before portion to allow tastes to soak in. Sprinkle feta and avocado at the top if desired.
This recipe was inspired by Trader Joe’s Balela Salad
seosborn
I actually am 10 weeks pregnant and also have been searching for a great & healthy site that keeps me interested. I will definitely be on your site a lot more for your tips and food dishes.
BTW, I have simply started following you on Instagram as well as Pinterest.
Have an excellent week!!

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  • 01
    May 20
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My first recollections of waffles are the ones from the neighborhood breakfast i’m all over this Sundays after chapel. They were gigantic, crispy externally and topped with real whipped cream. A genuine breakfast time indulgence that’s specifically wonderful if you are a kid.

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Now that I’m older, my diet plan have changed relatively. I mostly seek dishes that that fill up me up with fibers, protein and healthful fats. Typically I get a hearty breakfast time of eggs, turkey bacon, a banana and almost any nut butter I can find in my own cupboard. However, you can find days while i get cravings for a waffle the size of my face and just have to give in.
I’ve been on a quest to generate best paleo waffle recipe for quite sometime, but simply couldn’t appear to get the ingredient ratios right until right now. And my goodness, are this business just incredible! The bottom of this recipe comprises of almond butter. I haven’t tested it with every other nut butter, but I’m assuming it would function quite effectively with cashew or peanut!
Watch this video to observe how to help make the waffles:
The blueberry almond butter combination is just as lovely as it sounds. A hint of cinnamon and vanilla makes them even more delicious then you can imagine.
Now due to the precise measurements and ingredients, We wouldn’t alter the recipe in anyway. I understand many of you like to try modifications, but I cannot promise results should you choose change issues up.
How to serve them: These waffles are crispy and golden externally and quite lovely for bathing in maple syrup. A drizzle of honey on these would be lovely too!
5.0 from 5 reviews
Calories from fat: 229
Fat: 18.2g
Sugars: 11.3g
Sugar: 4.7g
Fibers: 4g
Protein: 9.6g
Prep time:
10 mins
Cook period:
5 mins
Total period:
15 mins
Ingredients
2 eggs
1/3 cup unsweetened almond milk
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/8 teaspoon salt (only if your almond butter isn’t salted)
2/3 cup new or frozen blueberries
Instructions
Preheat waffle iron and squirt with nonstick cooking spray. In a big bowl, whisk together almond butter, eggs, banana, almond extract, coconut oil and almond milk until well combined and there aren’t any huge lumps.
Stir in coconut flour, cooking soda pop, cinnamon and salt; blend until well combined. Gently collapse in blueberries.
Spoon batter into waffle iron and cook until steam stops and waffles are golden brown and slightly crispy externally. Repeat with staying batter. Formula makes about 3 belgian waffles. Meal = 1/2 belgian waffle.
Lisa
I have only 1 question.
Who the heck eats only half a waffle? Ha ha.
(Referring to the meal” stated)

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  • 28
    Apr 20
  • -

It was a beautiful weekend, wasn’t it?

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On Saturday I met up with Tony’s family members and attended his Grandmother’s 95th birthday party. You guys, she’s amazing! She still lives on her behalf own, cooks for herself and it is in great health. Over the past year, I’ve received pretty close with her; most likely because I bring her all of the treats I make and she just so happens to love cookies as much as I do. This makes me happy, of course. I actually baked the nutella-stuffed delicious chocolate chip beauties on her behalf party; it constantly blows my brain just how much people truly love those cookies.
Hmmm what else? Yesterday I flew to Minneapolis for my friend’s wedding shower. Personally i think like everyone I understand is either getting engaged or wedded; it’s funny how that happens inside your mid-twenties but I also think it’s reliant on where you live. People in the Midwest have a tendency to get married in a much younger age then those over the East Coastline; it’s only a different pace of life.
Anyway I’m going to be residing in MN until mid-week to work on a few tasks and hopefully bake several batches of muffins for my mother. I’m currently attempting to master a wholesome and gluten free of charge toaster waffle.
In the meantime, these muffins must do a muslim morning breakfast routine.
I used to be actually extremely worked up about these muffins because the strawberries from my farmer’s marketplace have been supremely delicious and juicy. Like, they in fact taste like strawberries. I am buying two pound containers and eating them like candy before bed. It’s amazing how fulfilling and nutritious they are for a bedtime snack.
Needless to say, two pounds of strawberries can go south pretty quickly plus I put the urge to bake a batch of muffins (when don’t I?) so I began digging about in the refrigerator. My brain landed on zucchini muffins with strawberries, a touch of lemon and a little crunch from chia seeds. Quite an ideal spring combination for your mouth.
Truth be told, I was also tempted to add coconut flakes within but figured you could add those in yourself if coconut rules your world like it does mine.
Besides wonderful flavor, these muffins pack some pretty great nutrition and so are also dairy free. I utilized whole wheat grains pastry flour, some maple syrup, applesauce, zucchini, a small amount of coconut essential oil, chia seeds, almond milk and undoubtedly, strawberries! And at only around 100 calorie consumption per muffin, you can easily more than enough these as a day snack having a big spoonful of nut butter at the top.
Chia, Lemon & Strawberry Zucchini Muffins
Ingredients
1 1/2 cups white whole wheat grains or whole wheat grains pastry flour
1 teaspoon cooking soda
1/3 cup natural Grade B maple syrup or honey
2 tablespoons lemon zest (not juice!)
1 1/2 tablespoons coconut oil, melted and cooled
1/3 cup unsweetened applesauce
3/4 cup ripe diced strawberries
2 tablespoons chia seeds
Instructions
Preheat oven to 350 levels F. Collection a 12 cup muffin skillet with nonstick cooking spray or series with muffin liners. In any event I recommend using nonstick cooking spray. This guarantees that they muffins won’t stick to the liners or the skillet.
In a big dish combine the dry ingredients: flour, baking soda and salt; set aside.
Squeeze the shredded zucchini of excess dampness using a paper towel then increase another large dish using the other following wet elements: maple syrup, lemon zest, coconut essential oil, applesauce, egg and milk.
Add to dried out ingredients and mix until just combined. Gently flip in strawberries and chia seed products.
Even distribute batter among muffin tins, filling approximately 3/4 of the way whole. Bake for 20-22 mins or until toothpick put into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes after that remove muffins and transfer to cable rack to complete cooling. Makes 12 muffins.
If you want, you can skip the lemon and add chocolates potato chips or carob potato chips for a mouth watering treat.
To make vegan: Use a flax egg instead of a normal egg. The recipe should workout just fine!
To create gluten free: Use an all purpose gluten totally free flour that replaces regular flour 1:1.
If you make this recipe, snap an image, talk about it on Instagram and be sure to utilize the hashtag #ambitiouskitchen!

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  • 28
    Apr 20
  • -

Green things! Finally, right?

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Going back month, I ate a significant amount of Mexican food, drank too many bottles of wine, and consumed wayyyy too much sugar. Talk about an overload. What I must say i need in my life (and perhaps yours, as well) is just a little balance.
The glad tidings are that work finally seems to be slowing and I’m planning a couple of things including a blog redesign and a vacation to Australia!
Yes, my boyfriend and I are headed down under for almost two weeks next month! Our trip begins in Sydney, after that we’re street tripping from Brisbane to Byron Bay, then back with the Yellow metal Coast, and lastly ending in Brisbane for one of my darling friend’s wedding. She just delivered me an image from the bridesmaid’s dress and it’s beyond gorgeous!
Even though I briefly lived in Australia and explored, I’m excited to return and do some adventuring! Above is a picture of me at Byron Bay, the most eastern stage of Australia; it was where I initial learned to surf!
In any case these parmesan green coffee beans… let’s just get straight to it!
They’re roasted and basically taste like french fries. I have no idea why, but roast any veggie and you also get a french fry taste. Alright men, I admit it’s not exactly like a france fry but they’re therefore delicious they could be just like addicting. I believe you understand where I’m headed here. Me looking to get you to try these green coffee beans.
I came up with this recicpe after my daily supermarket trip to Whole Foods through the holiday season. They highlighted creamy whipped special potatoes, turkey, cranberries, and these amazing roasted garlic green beans within the Hot bar.
I fell in loveeeeee.
Sometimes I like to add chopped basil or red pepper flakes if I’m feeling spicy.
But I usually feel spicy.
Enjoy. xoxo!
Prep period:
10 mins
Cook period:
15 mins
Total period:
25 mins
Ingredients
1 cup grape tomatoes, sliced in half
1 tablespoons olive oil (just enough to layer the beans)
4 cloves of garlic, finely minced
3/4 teaspoon kosher salt
freshly ground black pepper
1/4 cup Parmesan cheese
Preheat oven to 425 levels F.
Place green beans and tomato vegetables in a big dish and add olive oil, garlic clove, salt and pepper, and Parmesan cheese; toss to layer beans.
Spread out green beans on baking sheet and bake for 12-17 mins or until parmesan cheese melts and green coffee beans are slightly golden brown. Acts 4-6.
I really like green beans!!
We used to pan-fry them with minced onions and garlic. Will try roasting them the next time!
Also, these green beans look awesome!

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  • 20
    Apr 20
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I am hoping your weekend was as beautiful as ever. I spent Saturday morning hours rowing 21,000+ meters (a half marathon) at Iron & Oar , an area Chicago workout studio. Honestly I had developed only rowed maybe once before signing up for the half marathon. Uncertain what I was considering, but I’m content that I focused on it. Not merely was the race in fact fun, but my legs hurt in the best way. That sounds odd, but if you love a good hard workout you know what I mean. Greatest yet, we got 3rd place and didn’t even train! WHOOP!

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After the race, I enjoyed a huge cheat meal with Tony, accompanied by two of the chocolate peanut butter truffles that were waiting patiently for me personally within the freezer. I’m enthusiastic about the crispy, crunchy structure and how they resemble the taste of peanut butter cup.
Traditional peanut butter truffles usually demand powdered sugar, butter and sometimes shortening. My edition is a lot healthier with clean elements.
The base of the the quinoa chocolate peanut butter truffles are made with:
peanut butter
real maple syrup (only 2 tablespoons!)
a small amount of oat flour
toasted quinoa (!!!!)
Toasted quinoa could just be my fresh favorite thing, and it’s quite easy to make. Just toss prepared quinoa with a very small amount of coconut oil and coconut glucose (or brown glucose), after that you’ll simply disseminate the quinoa on the cooking sheet and toast it in the oven until it turns beautifully golden brownish and crunchy. Not difficult, right?
The toasted quinoa is blended with the peanut butter to generate the very best crunch EVER, then of course they’re covered in antioxidant-rich dark chocolate and sprinkled with sea salt. It’s as though I made a healthy & crispy Reese’s Egg.
CAN I GET YOURSELF A HELL YES?!
This recipe was made for Ancient Harvest ‘s Quinoa Cookie Swap Sweepstakes which starts today! You will see 12 festive vacation cookies featured over on Ancient Harvest’s Facebook page (starting on Monday, Dec 7th at 8am MST). To enter the sweepstakes, all you need to do is certainly head to their FB web page, pick your preferred cookie and pin it!
Did I point out the prizes add a Kitchen Help mixer and an incredible cooking pack (valued around $700). Therefore do not forget to check out their Facebook page to enter into the sweepstakes!
Happy holidays, friends! Wish you enjoy a (healthier) truffle or two. xo!
5.0 from 1 reviews
Calorie consumption: 203
Fat: 13.7g
Sugars: 13.4g
Sugars: 5.8g
Dietary fiber: 2.6g
Proteins: 5.7g
Ingredients
1/2 teaspoon melted coconut oil
2 teaspoons organic brown sugars or coconut sugar
3/4 cup all-natural drippy peanut butter
1/2 tablespoon vanilla extract
2 tablespoons gluten free of charge oat flour
3.5 ounces of 72% or more chocolates (I used an 85% bar)
Coarse sea salt, for sprinkling
Instructions
Preheat oven to 350 levels F. Line a small baking sheet with parchment paper and set aside.
Add 1/2 glass of water and 1/4 glass of uncooked quinoa to a small saucepan and place over medium high heat. Bring to a boil, then cover, reduce heat and simmer for quarter-hour. After 15 minutes, remove from temperature and stir coconut essential oil and brown glucose in the skillet using the quinoa. Dump on prepared cooking sheet and work with a spatula to evenly spread quinoa. Put in place oven for 15-20 moments or until quinoa turns golden brown and it is crunchy in structure; stir twice throughout the baking time and energy to ensure even toasting. After cooking, set aside to cool for two minutes.
While quinoa is toasting, it is possible to prepare peanut butter truffles. In a moderate bowl, stir collectively peanut butter, vanilla draw out and maple syrup until well mixed. Add oat flour and mix to combine. I like to use my hands right here to make sure that the oat flour is normally consistently distributed and well combined. The dough should be gentle. Fold in toasted quinoa – once again I like to use my hands here. Move dough into 10 balls and put on a baking sheet lined with parchment paper. Place in the freezer for 10-15 mins.
After peanut butter balls have been frozen and so are prepared to be coated: melt chocolates in a little saucepan over low heat. Once chocolates is melted, dip each ball in chocolate until it really is fully coated. Tip: Place a fork under each truffle and softly place the truffle within the melted delicious chocolate. I always have a spoon beside me as well to ensure that I could spoon chocolates on the truffle. Lift the truffle up and touch the fork against the very best of the saucepan then transfer to some cooking sheet and slide fork out. It audio easy, nonetheless it can be challenging to get truffles to be pretty looking.
Sprinkle truffles with coarse sea salt then place in the fridge for 10-15 minutes or until they harden. Makes 10 truffles. Experience free to dual the recipe if you are making it for a party.
Nourishment is estimated predicated on 2.5oz 80% dark chocolate instead of 3.5oz seeing that you most likely will not make use of all the chocolate.
To create vegan/dairy free of charge: Use a vegan dark chocolate bar.

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