Category Archives: Recipes
#DeliciousBowl by Chobani
Let’s just get right into it: I’m very excited to bring you today’s recipe!
I am participating in #DeliciousBowl by Chobani, with an original Super Bowl snack incorporating Chobani Greek yogurt. (You can search #DeliciousBowl on Instagram and Tumblr to find other participating bloggers!) Whipping things up in the kitchen is way too fun. (Remember my football snackies?) I won’t be hosting any Super Bowl get-togethers this year…but if I did, this Creamy Butternut Squash Dip would be there with some pita chips!
The hardest part of this recipe-creation was deciding between sweet or savory. My sweet tooth screamed caramel apple dip… but in an unexpected twist, I went with something herb-y and cheese-y. And whaddaya know, it turned out pretty great.
Super Bowl Sunday Delicious Bowl Appetizer: Creamy Butternut Squash Dip with Pita Chips
- 1 butternut squash, cubed
- 4 Tbs. olive oil
- dash of salt
- dash of pepper
- 1 Tbs. Garlic powder
- 1/2 cup feta cheese
- 1 cup Chobani Greek Yogurt (Plain flavor, 0% fat)
- sprinkle of Parsley
- 1 Tbs. Oregano (I’m in love with the smell of oregano right now)
- 1 Tbs. ground Sage
- Pita chips for dipping (I used Wheat Thins’ new product Toasted Pita Chips)
1.) Preheat oven to 425 degrees. Line a baking sheet with foil.
2.) Toss the butternut squash cubes in 3 tablespoons of olive oil, salt, pepper and garlic powder.
3.) Roast for 30 minutes or until very soft, flipping half-way through.
4.) Combine the roasted squash, feta cheese, and remaining 1 Tbs. olive oil in a food processor. Place mixture in the refrigerator and allow to cool completely.
5.) Once the squash is totally cool, add Chobani Greek yogurt, sage, oregano, and parsley to the food processor. Combine until it’s one creamy mixture!
6.) I topped this #DeliciousBowl with some more parsley and feta for color and served with pita chips on the side.
I’m happy I went with the ‘savory’ selection! The spices and herbs are crazy-flavorful, and this recipe is a much healthier option than traditional cheesy or cream-based dips like ranch or onion. Greek yogurt adds fat-free creaminess with extra protein; herbs flavor the dish without sugar or excess sodium; squash and feta round out the recipe for some uniqueness.
Maybe this can even something to add to your Super Bowl XLIX menu…?
XOXO Kenz.
Hosting Thanksgiving (I’m still here!)
So that was quite a hiatus…I’ll admit that blogging is not a priority among the senior year scramble. Honestly I haven’t even read some of my favorite blogs in months! (PBFingers and Simply Taralynn withdrawals.)
The semester wraps up in about a week and that little light at the end of the tunnel has me fired up to get back to HOBBIES like reading that stack of books I bought over the summer, trying some of the recipes I pinned, and maybe even updating this little site here and there :) I’m honestly surprised to see that so many of you stuck around during my drought of posting. I missed you!
Back to normal, I’ll recap my *healthified* Thanksgiving. We deviated from tradition this year….my parents came to ME. For my first three years of college, I took the overnight train home for Thanksgiving two weeks before finals. It was always a little hectic and rushed. My new apartment this year is comfortable enough to have guests over (I feel so grown up!) so I invited my parents and Missy to spend the holiday weekend with me.
Before they arrived, I tried to make the apartment as festive as possible. I have an addiction to candles, so I started saving the empty glasses to refill with tea lights and festive fillers. Yay for recycling!
I was CONVINCED that I would cook the entire Thanksgiving meal all by myself…….until I realized (or someone pointed out to me) that in order to cook a turkey, one must use their hands to remove the giblets and guts from the inside.
Well that’s not happening.
Next option?
A pre-cooked ham ;) glad we can be flexible! Our meal was rounded out with my lightened-up sweet potato casserole (no marshmallows allowed), roasted broccoli and brussels, and a corn bread stuffing that my parents brought.
I’ll admit it isn’t as impressive-looking as last year’s Thanksgiving, but for a first attempt I’d say not bad :) Most important part was spending the day with my family! Aside from a malfunctioning can-opener, we avoided any major catastrophes. What more can you ask for.
I have to say, I was most proud of my bartending skills. I’ve discovered the simple perfection that is sangria this year. An apple cranberry sangria was a perfect afternoon cocktail for my mom and I, but I knew my dad wouldn’t be so appreciative of fruity wine to go with his football game. My mason jars were perfect for the “Fire Jolly Rancher” – sparkling apple cider with Fireball whiskey, over ice sprinkled with brown sugar. It’s a sipper!
The night was rounded out by homemade praline pumpkin pie (and coffee, duh) with a good ole’ family movie night.
Obviously we couldn’t be sedentary too long after THAT meal so we took to the trails the next day for a hike in the gorgeous fall weather. I love that my family is as happy going on outdoor explorations as I am. Black Friday has nothing on these views:
Hosting Thanksgiving was so much fun, I felt like I was playing “housewife” ;) Until reality kicked in that I have three final presentations, two research papers, and a couple finals exams in these last 7 days of school. But I missed this little online scrapbook. I’ve had so many workouts, recipes, adventures and stories that I’ve “wanted to post” and didn’t have the time. Hopefully I can play catch up over the coming winter break!
So I can’t promise that I’m back with the usual posts, but I can promise that I’m not done forever (though I thought I was for a bit.) And you know I have no shortage of cute Missy pictures: 
As if there are any that aren’t cute… ;)
Kelly’s Famous Energy Bites
You don’t know how tempted I was to call these “Boss Lady Balls.” But then I reconsidered, unsure of what kind of audience a title like that would attract ;)
Kelly (AKA my mom…) whips this recipe up at least once a month now, and I asked her for the measurements so I could share with you! They are so versatile, you really just need a rough guide to start with. Then let you’re creativity take over. (My favorite version includes dried tart cherries and dried apricots, though she has made some butterscotch chip balls that are melt-in-yo-mouth drool-worthy).
There’s nothing too earth-shattering in these. They are simple to throw together and they require no baking (AKA you can make them in your dorm room!) But they are such a hit! Everyone we share them with asks for the recipe to make their own.
The Recipe:
(Makes 40-ish bites)
- 2 cups rolled oats
- 1 cup ground flaxseed
- 1/2 cup honey
- 1/2 cup almond butter
- 1/2 cup peanut butter
- 1/3 cup mini dark chocolate chips
- 1/3 cup dried fruit
- 1/3 cup crushed pecans
- 2 tsp vanilla
Combine ingredients and roll onto parchment paper in 1″ balls. Pop them into the freezer and try not to eat the whole batch in one day.
I’m dying to recreate these on my own pretty soon, using pumpkin to replace some of the peanut butter, and smashed banana to replace some of the honey. I’m thinking they’d be pretty great with some crushed pistachios or even a little bit of toasted coconut.
OH THE POSSIBILITES :)
It has the texture of raw cookie dough. Probably the reason why it’s so dang delicious. It feels wrong ;)
And now I’ve shared TWO dessert-y recipes in a row, so I guess we’re due for a little fitness post next, huh?
How Was Your Weekend?
