Peanut Butter Chocolate Chip Energy Balls

Some weeks I feel like Martha Stewart and am on top of the world.
The house is deep cleaned and organized, meal plans are fully prepped and perfectly balance, my life feels in order, and I have a perfect manicure that is color coordinated to my outfit (jk... who has time for that?).

And then there are weeks like basically the last 6 months where I am lucky if I don't have to re-fluff our laundry in the dryer for the 4th day in a row, as I am scrounging to make a meal out of string cheese and a cup of applesauce because our pantry has been neglected.

Can anyone relate to my hot mess express?
Please say yes.

So over time I've started to learn how to find the right amount of balance. I figured out how cleaning one area of our house a day means I get to avoid the 4 hour marathon cleaning on a Saturday morning. How when I schedule workouts in my planner, I am able to make it to the gym and manage my stress better. And how meal planning once a week saves me so much time finding healthy meals to fuel the busy days ahead.

And this is where the peanut butter chocolate chip energy bites enter.

Is life-changing an appropriate description for a snack?

I discovered these gems while reading Gimme Some Oven, one of my favorite cooking blogs, and decided to tinker with the recipe a bit so they wouldn't be as high in calories. With the taste of cookie-like goodness disguised in nutrient dense miniature bites is a total home run!

I was working with a nutritionist when I first showed her the recipe, and she loved the combo of a touch of protein in the protein, chia and oats to provide fiber, omega 3's from the flax, and a little sweetness from honey instead of processed sugar. The best part if you can keep tinkering with them to sub out ingredients and change them up a bit.

Each Sunday, I prep these little no bake energy balls when I do the rest of my meal prep. It takes no longer than 5 minutes to stir everything together, and then I let the mixture chill for 20 before rolling into balls. And then voila! Easy, delicious snacks to give a boost of energy before the gym or in the middle of a busy work day. Adam loves having one after dinner as a little sweet treat (goodbye huge bowls of ice cream!). I also love to make these when we bring meals to friends - and they loved them! Especially great for new breastfeeding moms!

Peanut Butter Chocolate Chip Energy Balls

Ingredients:

1 cup dry oats 
1/2 cup peanut butter
1/2 cup ground flax seed
1/2 cup mini chocolate chips 
1/3 cup honey (you can get by with less if you want lower sugar!)
1 tablespoon chia seeds 
1/2 teaspoon vanilla extract


Directions:

1. Mix all ingredients in a medium bowl until well combined. Cover your bowl with saran wrap and place in fridge to chill for 20-30 minutes, or until mixture is firm enough to roll into balls.
2. Once chilled, roll into compact balls. You can make them into any size you'd like - mine are typically about 3/4 - 1" in diameter). Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 energy balls.

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Bon Appetit!

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Skinny Greek Yogurt Chicken Enchiladas

I don't know about you, but at my house we could eat Mexican every single night. Tacos, fajitas, nachos... you name it. I am always on the hunt for another great tex-mex style recipe. Obviously part of the draw is the extra cheesy ooey gooey-ness that's packing a little spicy punch. That right there is my ultimate comfort food, can I get an amen from my cheese lovers out there?!

Unfortunately, my favorite Mexican dishes are not always waistline friendly, so when I was meal planning this week I found this tasty enchilada recipe - which would make my enchilada obsessed hubs so happy - and set out to health-ify it with a few swaps. Believe it or not, he couldn't even tell a difference when I swapped protein-packed greek yogurt for sour cream, and subbed in low carb, high fiber tortillas. The flavor is incredible and the sauce makes it so creamy and rich - you would never have guessed it wasn't full fat sour cream!

I also love that I could make this entire dish from start to finish in under 30 minutes, which is a win for all of us, right? And 20 of those 30 minutes was bake time. Yup, you read that right. 

While demolishing his second enchilada I asked Adam if the recipe was a keeper, and he said, "We should make this like 3 times a week. SO GOOD." And that is coming from the enchilada connoisseur himself, folks. This is a must try! 

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Skinny Greek Yogurt Chicken Enchiladas

Ingredients:

3 tablespoons butter

3 tablespoons flour

2 cups fat free chicken broth

1 cup 0% plain greek yogurt (I love Fage!)

1/2 cup salsa verde (3/4 cup of you want an extra kick of heat)

2 1/2 cups cooked shredded chicken (I bought a rotisserie chicken and used the breast meat - easy!)

10 taco size flour tortillas (Mission Carb Balance whole wheat tortillas are our fave and pack tons of fiber)

1 1/2 cups shredded pepperjack cheese

Instructions:

1)  Preheat oven to 350 degrees. Next, melt butter in a large skillet over medium heat. Once melted,  add in flour and whisk while it cooks for 1 minute.

2)  Add in chicken broth and continue whisking until mixture is slightly thickened. Remove the skillet from heat. Add in salsa verde and greek yogurt, and whisk until smooth. Set aside 1 cup of the sauce (which will be used later to pour on top of enchiladas). Add shredded chicken into the remaining sauce in the skillet.

3)  Spray 13 x 9 casserole dish with cooking spray (don't forget sides and corners!). 

4)  Add 1/2 cup of chicken mixture in a long skinny line in the middle of each tortilla. You will roll up the tortilla keeping chicken mixture carefully inside, and then place in the pan. 

5)  Once all 10 tortillas (you may even be able to squeeze in 12) have been placed in the pan, pour the reserved cup of sauce over the top of the rolled up tortillas. Next, sprinkle pepperjack cheese on top.

6)  Place in the oven for 20 minutes. Once the initial bake time is complete, turn to broil on high temperature (be sure to crack the oven door an inch or 2 while doing this!) for 2 minutes or until cheese begins to turn golden brown and bubbly.

** Please note, the broiling at the end makes for the best result, so don't skip it... unless you're a crazy ooey gooey cheese hating crazy person! ;) **

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And there you go... voila! This recipe is easy to freeze also. Make per directions, don't bake, and wrap super well to fight freezer burn. For a quick dinner, pull from freezer the night before and pop it in the oven for 20-30 minutes the next day!

These enchiladas would also be a perfect hot meal or freezer meal if you are bringing dinner to friends/family as part of a meal train (new parents, hospitalization, etc.).

For more meals ideas and tried & true recipes, check out the Recipes tab!


Bon Appetit!

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Whole Wheat Morning Glory Muffins

I was lounging around the house this weekend with my furry slippers on and coffee in hand, when I decided to indulge in a little Pinterest browsing. With an itch to bake lately (but jeans that are just a little too snug for my liking), I knew I wanted to find a recipe that tasted delicious, but was packed full of healthy real food.

That's when I stumbled upon a recipe for whole wheat morning glory muffins from Live Simply, and it looked like the perfect blend of taste and nutrients.

Whole grains?  Check.
High fiber?  Check.
No refined sugar?  Check.
Veggies and fruit?  Check, check.



What a no brainer, right? These healthy muffins can easily be paired with greek yogurt or hardboiled eggs for a fast and easy nutritious breakfast. So I pitched the idea to my hubby, and at the mere mention of carrots as one of the main ingredients I received a scrunched nose and some mumblings about hippie muffins.

Until 20 minutes later when I brought him one straight from the oven. In just one bite he was singing a different tune. Juicy sweet raisins, earthy warm spices, and super moist delicate texture thanks to the carrots + oat/flour mixture, these are to die for! Who knew healthy eating could taste this good?

Of course, I chalked it up as a small wife victory for sneaking in extra veggies and fiber into his diet without him even suspecting it. Dang, I'm going to be a good mom one day! *wink wink*

Give these delicious, healthy muffins a try - your family will love you for it!

Ingredients

1 stick unsalted butter, melted

2/3 cup clover honey

1/2 cup unsweetened applesauce

2 eggs

2 teaspoons pure vanilla extract

3 teaspoons cinnamon

1/2 teaspoons nutmeg

1 1/3 cup old fashioned rolled oats

1 1/3 cup whole wheat flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 cups grated carrots

1 1/2 cup raisins

Instructions

1. Preheat oven to 350 degrees.

2. Whisk together melted butter, honey, applesauce, eggs, vanilla, cinnamon, and nutmeg in a large bowl.

3. Next, pulse rolled oats in a food processor for 40-60 seconds until they turn into a flour like consistency. Add the oats, whole wheat flour baking soda, baking powder, and salt to the liquid ingredients. Do not over mix.

4. Add in grated carrots and raisins to the mixture and let the batter rest for 5-10 minutes.

5. Grease muffin tin with cooking spray and fill each cup 2/3 full. 

6. Bake for 22 minutes, or until muffins are lightly golden brown. Allow muffins to cool for 5-10 minutes before serving.

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For more delicious recipes, click on the Recipes tab or follow me on Pinterest!

Bon Appetit!

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Skinny Banana Chia Chocolate Chip Muffins

Weekends are made for sleeping in, staying in your jammers until 11a.m. and sipping coffee from oversized cups all morning. Can I get an amen?

Just like you, I'm sure, after a high stress busy busy week, all I want to do is unwind and of course indulge a bit. I want our home to feel welcoming and cozy, activities to be relaxing things we love, and our bellies full of delicious food that doesn't undo our healthy eating and exercise progress.

One of my favorite ways to achieve all three of those things is tinkering around in the kitchen with a new recipe. So you can imagine my excitement when I found this recipe from Ambitious Kitchen, which had all the things I love (and I took the liberty to add even more!) - whole grains, greek yogurt to add protein and moisture, chia seeds for Omega 3's and fiber, and melty chocolate chips for a little splurge, because it it the weekend after all.

Let me just tell you... these muffins are to die for!

Within minutes of popping these babies into the oven, smells of roasted bananas and toasty cinnamon wafted through the Haskins House. I didn't even have the muffins out of the oven before Adam followed his nose to the kitchen to wait for the opportune time to sneak a warm muffin out of the tin the second they came out.

That first bite is packed with a delicious punch of flavor, warm gooey chocolate chips, and the sweetness of honey and nutmeg that linger and tie everything together. I made 2 dozen, and thank goodness I did... they were gone in no time. 

Perfect with a little nut butter spread on the top for a healthy afternoon snack or a sweet bite with some eggs in the morning. Give these babies a shot, your family (and your stomach) will thank you!

Skinny Banana Chia Chocolate Chip Muffins

Ingredients

1 1/2 cups whole wheat flour (whole wheat pastry flour is preferred)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 medium bananas
1/4 cup local clover honey
1 tablespoon vanilla
1 tablespoon olive, coconut oil, or applesauce
1 egg
1/2 cup plain greek yogurt (I love Fage 0%)
1 tablespoon unsweetened almond milk (can use regular milk too)
1/2 cup chocolate chips
1-2 tablespoon chia seeds (optional)


Instructions:

1) Preheat oven to 350 degrees. Prep mini muffin tin by spraying with nonstick cooking spray. 

3) In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until well combined. Set bowl aside.

3) Use kitchen aid or hand blender to mix bananas, honey, vanilla, oil, egg, greek yogurt, and milk on medium speed for 1 minute. Wet mixture should be thoroughly combined and creamy. 

4) Add dry ingredients to the wet banana mixture until just combined (which creates a soft fluffy texture - don't over mix!). Gently fold in chocolate chips.

3) Filling each cup about 3/4 full, divide batter evenly into muffin tin. Bake for 10 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day when the flavors have time to combine to a richer flavor.

Tips & Tricks:

- Store at room temperature in a sealed container for 3-5 days. 

- These muffins are also perfect to make ahead and freeze, that way they are easy to break out when you have company or just need a little treat. Place in a Ziploc freezer bag for up to 3 months. You can let muffins thaw at room temperature, or if you need a muffin fix, just pop into the microwave for 30-45 seconds for maximum ooey gooeyness (yes, it's a word).

- Don't leave yourself alone in the house with 2 dozen of these bad boys. Trust me... you'll want to start 'gifting' these to anyone you can find. Here you go parents! Mailman? Sure why not!

Bon Appetit!

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Flour Bakery's Famous Banana Bread

I was daydreaming just the other day about the trip we took to the east coast right after we got married. We frolicked around Cape Cod, stayed in a little cottage a few rows from the beach, explored Boston, and of course... hit up Boston's best bakery. Twice.

My sister-in-law, who at the time was a Boston resident, had raved and raved about this bakery, and rightly so. The Flour Bakery cookbook had been on my wishlist for quite some time, but I thought that was nothing in compare to actually going and sampling gourmet made-from-scratch treats.

Although I could've sampled everything in the whole bakery in one sitting (hello stretchy pants!), I kept gravitating toward their hearty, dense, flavorful banana bread. So you can imagine my giddiness when the recipe was nestled right in that very cookbook I had been eyeing. Well, I finally got around to making it and holy guacamole... it's SO good!

This is definitely a must try. Perfect to have around on a lazy Saturday morning, to gift to neighbors, or make for visiting house guests - you can't go wrong!

Flour Bakery's Famous Banana Bread

Flour Bakery + Cafe Cookbook

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Ingredients:

1 2/3 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon cinnamon (I used approx. 1/2 teaspoon)
1/2 teaspoon salt
1 cup & 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 ripened mashed bananas
2 tablespoons creme fraiche or sour cream (I used plain greek yogurt!)
1 teaspoon vanilla extract
2/3 cup walnuts chopped & lightly toasted

Directions:

1) Set oven to 350 degrees. Spray loaf pan

2) Whisk together flour, baking, soda, and salt, and set dry mixture aside

3) Beat sugar and eggs for 10 minutes with whisk stand mixer attachment until fluffy. 

4) Mix in oil, bananas, creme fraiche (ie: greek yogurt), and vanilla until thoroughly combined. Gently fold in dry mixture and nuts. 

5) Pour banana bread batter into prepared loaf pan and bake for 45 to 60 minutes, or until toothpick inserted into the middle comes out clean.

Bon Appetit!

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Chewy Ginger Molasses Cookies

Ever since I posted a few photos on my Instagram, I've received tons of messages and e-mails asking when I will be posting my Chewy Ginger Molasses Cookies recipe.

Well, today's your lucky day, my friends! Ever since I found this recipe from Six Sisters and tinkered with it a bit, I knew this would be a staple in my Christmas cookie repertoire. I took these little babies to a cookie exchange and they got rave reviews... can you imagine my excitement?

All the flavors of Christmas without the hard as a brick typical molasses cookie crunch. The edges are slightly toasted and the middles are so soft, chewy and melt right in your mouth. Give this recipe a try and I know you will be glad you did!

Ingredients:
2 1/4 cups flour
1 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
3/4 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar

1 egg
1 Tbsp water
1/4 c molasses
3-4 Tbsp sugar (I like coarse decorative sugar like THIS)

Directions:
1)  Preheat oven to 350 degrees. Whisk the flour, ginger, baking soda, cinnamon, pumpkin pie spice, and salt together in a medium bowl and set aside.

2)  Using your stand mixer, cream together the softened butter and the sugars on medium speed until light and fluffy (about 2 minutes). Now beat in the egg until just combined and slowly stir in the water and molasses until well blended on low speed. 

3)  Begin slowly adding the flour mixture to the other combined ingredients until the dough is blended together well.  Roll dough into golf ball sized balls and roll in the decorative sugar. Place dough balls on a cookie sheet lined with a Silpat (non-stick silicone baking sheet) about 2 inches apart.

4)  Bake for 8-10 minutes making sure you don't overbake. Cookies will not quite seem set but will continue to bake on the sheet after removed from the oven. Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.

Bon Appetit!

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Blueberry Greek Yogurt Coffee Cake

Picture a cozy summer morning. You're still lounging around the house in your pajamas with a freshly brewed cup of coffee and the smell of warm cinnamon and lemon zest wafting through the house.

In just a few short minutes, the oven timer is going to go off and you'll be ready to indulge in a freshly baked cinnamon streusel topped coffee cake that is filled with juicy fresh blueberries.

If you like the sound of that, you're definitely going to need to try this classic recipe. This coffee cake has been jazzed up with a tiny hint of citrus and high protein greek yogurt to keep it moist and fluffy. I hope you are prepared for friends, neighbors, and family to beg you for the recipe, because this one is a crowd-pleaser!

//  Blueberry Greek Yogurt Coffee Cake  //
adapted from Two Peas & Their Pod

Ingredients:

- 2 cups flour

- 1 1/2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 teaspoon cinnamon

- 1 cup sugar

- zest of 1 lemon

- 1 stick unsalted butter

- 2 large eggs

- 1 teaspoon vanilla 

- 1 cup plain greek yogurt ( I like Fage 0%)

- 1 cup blueberries

Cinnamon Streusel Filling/Crumb Topping:

- 3/4 cup dark brown sugar

- 3/4 cup flour

- 1 teaspoon cinnamon

- 1 stick unsalted butter

- 1/2 teaspoon salt

Directions:

1) Preheat over to 350 degrees. Use cooking spray to grease an 8-inch square pan.

2) Combine the first 5 dry ingredients in a bowl and whisk together.

3) In a separate bowl, mix lemon zest and sugar until combined. Next, add butter to the sugar mixer and cream on medium for 3 minutes until the mixture is fluffy and smooth.

4) Add the eggs to the butter mixture one at a time and beat until well combined. Mix the greek yogurt and vanilla into the batter.

5) Now add the dry ingredients slowly until just combined (don't over mix). Carefully fold in fresh blueberries.

6) In order to make the cinnamon streusel filling and crumb topping, put sugar, flour, cinnamon, and salt into a bowl and lightly whisk until ingredients are well distributed. On a cutting board, slice stick of butter into small pea-sized chunks. Add butter to flour mixture and work it using your fingers until it reaches a crumb like consistency.

7) Pour half of the batter into the square pan and spread to all edges. Sprinkle half of the cinnamon streusel over the batter making sure it is covered evenly. Next, in small dollops add the remaining portion of batter on top of the crumb filling and lightly spread. Sprinkle remaining cinnamon streusel on top.

8) Place coffee cake on the middle rack and bake until golden. To ensure the middle is baked thoroughly, insert a toothpick into the center portion to see if it comes out clean - approximately 50 minutes. Allow coffee cake to cool down for 10 minutes, cut, and serve.

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Now grab a delicious cup of joe, kick up your fuzzy bunny slippers, and enjoy.

Bon Appetit!

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30 Day Slimdown Grocery List + Favorite Recipes

It's been a solid 12 days of sticking to our simple, healthier eating plan, and my energy is out the roof!
I am down 5+ lbs. and Adam has rocked it out at 7+ lbs. lost.

This easy plan works!

After posting our 30 Day Slimdown Challenge eating plan last week, I've received messages from many of you asking about what type of foods we purchase at the grocery store in order to set ourselves up for success.

So since you asked nicely with extra sugar on top, I am here to deliver the inside scoop!

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Our Guidelines

1) Minimally processed, nutrient-dense, whole foods
2) Extremely limited dairy (if any)
3) No caffeine, sugar, white flour, fried foods, etc.
4) Focus on lean protein + vegetable/fruit


Produce:

mini carrots
celery
cucumbers
bell peppers
sweet potatoes
broccoli (frozen or fresh)
brussels sprouts
mushrooms
spinach
lettuce 
tomatoes
apples
bananas
grapes
berries


Healthy Fats:

avocado 
almond butter (Justin's all-natural nut butter)
dry roasted cashews
dry roasted almonds
dry roasted edamame


Proteins:

chicken breast (we prefer organic, antibiotic-free Smart Chicken)
chicken tenderloins (Smart Chicken)
ground chicken (Smart Chicken)
ground turkey (Jennie-O 99% lean)
fresh salmon
flank steak
deli turkey breast (from deli counter)
eggs (farm fresh, if possible - yum!)
canned tuna in water
hummus
mozzarella cheese stick 


Other Complex Carbohydrates:

brown rice
quinoa
whole grain english muffins (Orowheat double fiber)
whole grain tortillas - if needed (local Kansas brand)
steel cut oatmeal
black beans


Spices/Other:

low sodium taco seasoning
low sugar salsa
italian seasoning (I purchase ours from a spice merchant at the Farmers Market)
cinnamon 
unsweetened vanilla almond milk
low sugar tomato sauce

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Our Favorite Meals

Breakfast:

Blueberry Overnight Oats

Eggs Over Easy & Sweet Potato Hash

Advocare Meal Replacement Shake (Chocolate Mocha)

Lunch / Dinner:

Skinny Greek Yogurt Chicken

Spaghetti Squash & Lean Meat Sauce

Hummus Crusted Chicken

Balsamic Rosemary Flank Steak

Crockpot Salsa Chicken

Paleo Taco Salad

Salmon Foil Packs

Crockpot Santa Fe Chicken (omit corn)

Snacks:

Tuna Stuffed Eggs
Egg Muffins
Kale Chips
Turkey Cucumber Roll-ups
Baked Cinnamon Apple Chips
Rosemary & Sea Salt Baked Sweet Potato Chips


Dessert:

Baked Almond Butter Banana 
Banana Ice Cream
Grilled Peaches & Cinnamon
Grape Sorbet

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For more insider information to our 30 Day Slimdown Challenge eating plan, check out this post!
To see my food and exercise journal, add me on MyFitnessPal!

Here's to a healthier + happier you!

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Balsamic Rosemary Marinated Flank Steak

The summer is the perfect time to host a fun backyard barbecue and invite all of your friends over for a delicious warm weather meal on the patio. So when the forecast predicted an unseasonably cool Monday, we knew exactly what we wanted to do. 

 Knowing that Adam is quite the expert griller, I wanted to look for a recipe that would perfectly compliment his skills, be healthy, and just taste like the essence of summer. So you can imagine the perfect fit when I came across this mouth-watering flank steak recipe from Food & Wine magazine. 

 It took us a whopping 5 minutes to throw this easy marinade together the night before, and we let the steak marinade for 24 hours. As you can imagine hosting a group of 10 people for dinner, we were super relived to come home from a long day of work and simply throw the steak on the grill for a good sear for 10 minutes. 

It was perfectly cooked, juicy and lightly pink when we carved it up for our guests. There were so many good moans and groans while taking first bites that many of our guests begged for the recipe. Oh my goodness, this one is a keeper and definitely a must try for lean red meat lovers everywhere!  

//  Balsamic Rosemary Marinated Flank Steak  //

Adapted from Food & Wine

1. Ingredients:
2. 4 garlic cloves, minced
3. 2 tablespoon rosemary leaves
4. 1 tablespoon dried oregano
5. 2 tablespoons whole-grain mustard
6. 1/2 cup balsamic vinegar
7. 1 cup extra-virgin olive oil, plus more for grilling
8. Ground sea salt
9. Freshly cracked pepper
10. One 3-pound flank steak (or skirt steak works well too!)

Directions:

1) In a large bowl, combine the minced garlic, rosemary, oregano, mustard and vinegar and beat until well combine. Gradually add olive oil wine whisking until creamy. You can also use blender to combine all ingredients. Season mixture lightly with salt and pepper.

2) Place steak in a glass baking dish (9x13 works well), and sprinkle sea salt and pepper and rub into the top of the meat. Pour marinade over meat (you can reserve 1/4 cup of the mixture to drizzle over steak after cooked); turn the meat to coat well. Cover the dish with plastic wrap and refrigerate for at least 4 hours and up to 24 hours ( we recommend overnight for most flavorful results).

3) When ready to grill the steak, oil the grates of your grill well, and heat to moderate heat. Remove the steak from the marinade, letting the excess mixture drip off and season well with sea salt and pepper. Place the steak on the grill (turning occasionally) and sear on both sides lightly until internal meat temperature reaches 125 degrees (10 - 12 minutes).

4) Remove steak from the grill, and let rest on a carving board for 5 minutes. Once it is cooled slightly, carve 1/2 - 3/4 inch pieces of steak against the grain, and serve. Drizzle the reserved vinaigrette over each serving for maximum flavor.

I hope you will try this recipe the next time you're craving a juicy, lean piece of steak. 

You can't go wrong, my friends. This one is fail proof! 

Bon Appetit!

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The Perfect Summer Treat: Blueberry Crumb Pie

Last Saturday morning, my parents drove out to The Berry Patch to handpick pounds of juicy plump blueberries. They called me to let me know they had a little treat to drop by, and brought over a huge bag of berries that were bigger than grapes and so sweet. We couldn't stop popping berry after berry into our mouths - they were so ripe and sweeter than sugar.

We decided to invite over some company for dinner that night, so when I was scrambling to make a nice dessert full of summer flavor, I knew those blueberries were my perfect inspiration.

I whipped together this delicious pie in no time (seriously, it was so easy peasy), and I knew by sighs and the taste bud inspired groans that this was a home run. The melt-in-your-mouth crumb topping perfectly enhances the fresh berries. A must try this summer!

{ Blueberry Crumb Pie }

{altered from allrecipes.com}

Ingredients:

- pie crust shell (I love this recipe)

- 3/4 cup sugar

- 1/3 cup flour

- 21/2 teaspoons grated lemon zest

- 1 tablespoon fresh lemon juice

- 5 cups fresh blueberries

- 2/3 cup packed dark brown sugar

- 1/2 cup rolled oats

- 1/2 cup flour

- 1 1/2 tablespoons cinnamon

- 6 tablespoons butter

Directions:

1) Preheat the oven to 375 degrees.

2) Lay prepared pie crust shell over a 9 inch pie pan, and gently press dough into the bottom and sides until it is formed to the plate.

3) In a large bowl, stir together the sugar and flour until combined. Slowly stir in the grated lemon zest and lemon juice. Once blended, gently stir in the blueberries until they are coated in flour mixture. Pour into the pie crust.

4) In another bowl, whisk together the brown sugar, oats, flour and cinnamon. Next, cut better into small pea sized pieces and mix in with forks or hands until mixture is crumbly. Lightly sprinkle the crumb topping evenly over the pie filling until top is covered.

5) Place the pie in the middle of the oven and bake for 40 minutes, or until crumb topping is lightly toasted and golden. Remove the pie and place it on top of a wire rack to allow to cool. Serve pie warm and top with vanilla bean ice cream and a sprinkle of cinnamon.

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Once this pie was in the oven the whole house was filled with scents of cinnamon and fresh, plump blueberries. Our mouths were watering, and I could barely keep my husband from picking at the pie before it cooled. 

A nice warm piece of blueberry magic with a little scoop of ice cream on top will make those summer nights even sweeter. You have to give it a shot, you can thank me later! ;)

Bon Appetit!

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The Best Movie I've Seen in Years

Run, don't walk to your nearest movie theater...

Chef is just that good.

Last Sunday we celebrated Father's Day by treating my pops to breakfast at Beer Kitchen in Westport. We were hoping for some pool time or a little putt-putt action, but the rainy weather stood in our way. The next thought was family movie time, so when we were cruising through options, I remembered seeing a trailer for Chef that I thought looked incredible. 

Before I knew it, and much to my surprise, the fam was on board with hardly any coaxing!

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So, we found ourselves in plush reclining movie seats with butter spritzed popcorn in tow, and the movie started to roll. At first I didn't really know what to expect. 

I knew just from the trailer that I would just fall head over feet for the beautiful food styling, but within 5 minutes flat I was ready to give up my career, purchase a janky food truck, and get cooking.

Yet, aside from my own personal love affair with all things food, the movie was so powerful. Such an inspiring message, a heartwarming yet edgy story, and had me rolling wih laughter. And the thing I found most ironic? The storyline revolved around the incredible evolving relationship with a dad and his kid. It's so sweet and funny.

Now, I couldn't have planned a better Father's Day outing if I tried.

Oh, just a fair warning, the food you see in that movie will absolutely get your stomach grumbling for just one bite. There is a scene in the movie where he makes the most delicious, ooey gooey gourmet grilled cheese...

...guess who dropped a solid $30+ on fancy cheese and fresh sourdough that night?
Yep. It looked that good.

Hands down the best movie I've seen in 2+ years, and I'm already to antsy to experience it again. 

Go see Chef... you can thank me later!

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