Dannon has come out with a seasonal treat… Pumpkin Pie Greek Yogurt. Interesting choice, right? Not EXACTLY the first thing I would think of when craving pumpkin-flavored fall treats. But the intrigue got to me and I bought one.
The result? It wasn’t awful. When I peeled back the lid, the consistency reminded me of cream cheese. It had the hint of a pumpkin pie scent, but the smell wasn’t overpowering. Honestly the first bite was the most pumpkin pie flavory (I’m sure that’s a real word) of the whole carton. I love a good slice of pumpkin pie, it’s smooth, creamy and doesn’t overwhelm you with the flavor of spices. True to it’s name, this yogurt reminded me of pumpkin pie in that way: it did not taste like pumpkin spice. The yogurt was tangy, like most Greek yogurt, and almost had the essence of a pumpkin pie. That being said, I don’t see myself eating more than my trial container. If I were to get it again, I would add cinnamon in, like I usually do to my vanilla Greek yogurt. That would help bring out more of the flavor and lessen the tang.
Any other recommendations for the fall tasting season?
You all know by now that I’m really good ruining recipe execution. I’m really learning how bad I am at following instructions. I’m not a good enough of a chef/baker to improvise. So, let me share with you my lovely story of this fail, just because it’s fun.
So, I have a cast iron skillet I received for our wedding and I have never used it. I put the thought in my pretty little mind that I would season it and make an apple betty. I followed the instructions on the Kitchn’s website to season my skillet. When I pulled it out of the oven, it was completely gross and sticky. I had never seen a skillet like this. I couldn’t figure out what happened, but a Google search led me to this article. Well, it turns out I used way too much vegetable oil and rendered my skillet sticky and basically disgusting to handle. To be fair, the article did not emphasize the importance of LIGHTLY seasoning the pan. As the stubborn girl I am, I decided to keep calm and carry on without fixing the issue.
When making the betty, I decided to follow a few recipes, first one from Allrecipes, and Betty Crocker, figuring she would know about it since she shares a name. The reason I chose two is because I wanted to use some oatmeal for the topping. See below for a step by step failure graphic:
So here’s what I would change about my rendering of this recipe:
Re-seasoning the skillet before starting the recipe.
Peeling the skin of the apples before adding them to the skillet. The texture when biting into them was less than ideal.
Make more topping to fully cover the apples in the skillet.
I would also add some caramel drizzle, that sounds like a delicious addition.
Also it made a ton, which I could never eat so much. I ended up tossing the whole thing because I am not about to waste my calories on something that isn’t deletable. Hope you enjoyed this failure and decided to try something new to make. The best part of failure is learning from your mistakes.
How many of you use Snapchat? I use it all the time to send pictures to my family in Florida of my everyday life. I have a love/hate relationship with it. I love seeing my family easily throughout the day, but don’t get me started on their featured stories, which I HATE. (Okay, you got me started–they’re wildly inappropriate for young kids who have snapchat, and there’s no way to filter them.) Anyway, I use the “memories” feature quite a lot because I like taking pictures of my food and taking pictures of myself working out and being generally “THAT guy” on the regular.
The Snapchat memories feature allows me to do that without being THAT guy. I have a record of my workouts and can look at my accomplishments and feel good WITHOUT annoying everyone. Win/win. It also helps to motivate me to keep up my goals. No, seriously, I use it all the time:
It’s nice to go back over the past week and give myself a pat on the back. “Hey, you did that. You can do it this week too.”
You may have realized that roasting veggies is the easiest thing in the world. If so, you may save time by not reading this post. If you haven’t, this post is for you.
Beau and I have roasted veggies at least twice a week, sometimes three times, since I’m a lazy lopple and do not have a creative bone in my body. But, it’s so good. And so easy! I can’t say no. First, pick two to three veggie combos that you wouldn’t mind eating. My favorite at the moment are Brussels sprouts and sweet potatoes.
Chop about a cup-cup and a half of Brussels sprouts and a small sweet potato (or half a large one) and place it on a foil-covered cookie sheet. Drizzle veggies with olive oil, garlic powder, cumin, pepper, and (LIGHTLY) salt. Mix together & place in an oven in either 350-400 degrees and bake for 25-30 minutes or until light brown, and kind of crispy just the way I like ‘em.
There are things in life that I simply don’t like doing. Taking showers, for one. Doing dishes. Or folding laundry. But what happens if I don’t take care of any one of those items? Things start piling up. Grease on my hair, dishes in the sink, clothes in the hamper. All because I didn’t do something really easy that doesn’t take super long if I would JUST RIP THE BANDAID OFF ALREADY.
That brings me to the topic today. Counting calories. UGH. I used to hate, hate, hate doing this. In fact, I still don’t love it. But if I don’t do it, things start piling up. AKA weight on my body that does not belong there. I’m someone who loves food. I don’t know if you’ve gotten that impression from me, but I’m basically Liz Lemon.
But, I cannot eat like Liz Lemon and maintain her lithe figure (because that’s not how real life works unfortunately). I’ve found that counting calories works for me for several reasons:
I had counted carbs before and nearly killed everyone due to NO CARBS.
I basically eat what I want and don’t feel guilty.
MyFitnessPal does all the hard work for me.
Counting calories is an absolute necessity for me because during the day while I’m at work, I’m sedentary. When I graduated college and got my first desk job, I continued to eat the same way as when I lived off campus, and walked everywhere because I didn’t have a car. Which manifested in my gaining TWENTY POUNDS. This was not healthy due to my height and previous weight. I didn’t feel confident, I didn’t feel like me. I was also really sluggish and depressed (which is why I didn’t feel like myself). This past summer, I began counting my calories and running, and ended up losing about 10-15 pounds. Over the holidays, I have maintained my weight, which is what I wanted to do, and now, I’m trying to get back to my initial/regular weight from over two years ago. MyFitnessPal is awesome because you can set it to lose weight, maintain, or gain weight. There are a lot of things NOT verified, but you can eyeball close enough.
I love being active, and keeping up my exercise and healthy eating is something I plan to do for my entire life, not just now to lose weight. I’m concerned for my overall health because of family history, not just my appearance.
Hello friends, I hope you’re enjoying your day. I know it’s still the beginning of the year, and tons of people are still really gung-ho about their resolutions! Which is great. I hope they keep it up. I know I am still working on my goals too. I follow a lot of people on Instagram who do meal prepping and I would love to get to that point. HOWEVER. I live in a smallish apartment with a TINY freezer. And I’m blessed to have a ton of frozen things. But I don’t have room to freeze 7 days of meals in my perfectly portioned containers. And I’m weird about letting meats sit in the fridge for too long.
On Sunday, I make ahead two lunches for Monday & Tuesday. Those can sit in the fridge and not wig me out. Then, during the week, I just make a little extra at dinner time, and I put the leftovers in my lil container, and voila! Lunch AND no food waste. Like I said in my post yesterday, don’t kill yourself every week so that you just give up. This is your new lifestyle, make it work for your schedule.
If you’re short on time on Sunday, you can make a frittata/quiche that you can eat every day for lunch. That’s my “I’m too tired and lazy right now to go through this torture” meal. I actually really enjoy planning healthy dinners and meals, so I’m not the best person to commiserate with, but I definitely understand burnout. We don’t want that! Be gentle with yourself. YOU GOT THIS!
Last night was an quick & easy dinner night – I made my signature “College Enchiladas,” but to spice things up I also made jalapeño poppers. My mom adapted this recipe from Emeril, but having never made his, I think these are the bomb. They are pretty quick as well–the only thing that takes time is slicing & dicing the jalapenos. I also halved the recipe since there’s only the two of us (& I’m the only one who eats them) and while I could eat every last one by myself, I need to reign it in.
6 fresh jalapeños, halved & innards removed
3/4 cream cheese brick
shredded sharp cheddar cheese (to taste – at least a half cup)
cumin (to taste – at least a teaspoon)
chili powder (to taste – at least a dash)
cayenne powder (to taste – at least a dash)
The really great thing about this recipe is that you can’t really screw it up. Like, I typically just eyeball it all.
Pre-heat oven to 350 degrees Fahrenheit.
Set out the cream cheese on the counter to warm it up a little.
Half the jalapeños & remove the innards (seeds, etc). I like to rinse all the seeds off to really get them clean.
Lay them out on a cookie sheet. I like to put aluminum foil on top of the cookie sheet because I’m lazy & hate washing dishes unnecessarily.
In a separate bowl, add the cream cheese, seasonings, and shredded cheese. Mix together. (With clean hands) I smush all the ingredients together to ensure correctly blended.
Scoop cheese mixture into the halved jalapeños. If you like them stuffed, you may need to add more cheese mixture.
Sprinkle cheese on top of jalapeños. If you’re feeling real experimental, you can add bacon bits to the top as well.
Cook for 20 minutes or until cheese is browned.
Pics to follow, I’m a loser and forgot to commemorate my chef status. WOMP. This is the closest one I’ve found online, except I slice the heads/stems off as well.