This week is supposed to be peak time for the leaf colors in Grand Rapids. Even though I am not a big fall person, I must admit, the colors are gorgeous.
I got to see them VERY well today, that’s for sure. I had to go to East Lansing for my internship program and I drove myself and my friend, Lauren. Well… We got a little too chatty on the way home and I
kinda totally missed an exit.. a very important, not-so-easy to un-do one… So, we took a VERY circular detour to get back on track. Oopsie…
I hate driving!
On the upside of things, we had a heck of a time. I haven’t laughed that hard in quite a while! Is it bad that I am counting it as my core workout for the day? No shame.
Anywho, I apologize for the lack of posts. Internship-itis! But this one is worth the wait, promise. And I’ll try to do better!
I made this for Jojo and my sister. It tastes like fall. There is nothing better than a good squash recipe this time of year!
Nutrition Info per 1/2 squash
If there is one thing that I know it is that it is HARD to please people. Like, really hard. Be it with your friends, family or in your career, it’s nearly impossible.
You’re probably thinking “Wow, Colleen… Try not to kill my good mood, will ya?” But hold the phone! Before you go jumping to conclusions let me explain myself. So yeah, pleasing everyone is really difficult. BUT. (here comes the good news) I have found something that does the job… or at least comes PRETTY darn close.
Blueberry and lemon are a refreshing combination. Banana bread is a solid, reliable treat. Cream cheese adds decadence and indulgence. So I ask you one question… Why not combine all of these wonderful things? What would be ‘No reason at all.’ For $100.
Nutrition information per 1/14th recipe
Go ahead. Give this recipe a try and pass it around. The flavor combinations won’t disappoint the eaters!
I finally ran out of blueberries, such a sad day it was. But no worries, I went picking again yesterday =] This time we headed out toward the lake shore. My goodness does that make a difference! I love the local orchard because it is so convenient and it has always kind of been my little escape from the city (sentimental value) but the berries are just giant and gushing when they are grown further out. We were headed out that way to go see a Beatles Tribute Concert at the Grand Haven, MI Coastguard Festival. Okay, laugh all you want about how I sound like a 60 year old woman… but it was really cool! Here is who we saw: http://www.toppermost.info/ Preeeetty cool. (ha.ha.)
Back to food.
What caused me to run out of blueberries (okay maybe not the cause…that was my snacking… but what used them up) was this delicious dinner dish: Grilled chicken with blueberry-basil salsa(Adapted from good ol’ Martha Stewart). My favorite part of this recipe- besides the blueberry goodness- was that it was SO quick to make! I was done in about 30 minutes. Can’t beat that!
Hey, Rachel Ray? You can go ahead and use this in your next “30 Minute Meals” book. It’s alright 😉
Nutrition info per 1/4th recipe
I also grilled up some kale (which is what the chicken is sitting on) for a little extra veggie-ness.
Since I have more blueberries, guess what? You guys have more blueberry recipes to look forward to! If you don’t like blueberries… well… I can’t help you there. Just kidding! But that’s seriously unfortunate.
Have a fantastical Friday and an even better weekend. It’s August…Toodles!
Oh! PS!! We put my childhood dog down about 2 years ago. He was a 120lb loveable yellow lab named Arby. (my sister ran over a smashed Arby’s cup while we were thinking of names and that’s how it came to be…) Anywho, today was his birthday. He would have been 14. Happy Birthday to my “little brother”!
It is officially my favorite time of the year. Summer? No, that’s old news. I am talking about BLUEBERRY SEASON! I have been going blueberry picking every year for as long as I can remember. It is my all-time favorite thing to do, hands down. There is an orchard about 3 miles from my house and they opened for U-Pick this week. On the first day that I had off of work I got on my little bicycle and went a-pickin’. It was glorious. The berries were GREAT. Maybe it has been how much rain we’ve had lately, or maybe it’s just good luck, but they were large and juicy. Mmmmm. I ended up with 5 lbs.. Needless to say, I have been eating berries at literally every meal. Blueberry pie oatmeal, blueberry chicken salads, blueberry pancakes, blueberry Greek yogurt parfait… etc. etc. etc. But I am lovin’ it.
For my first blueberry recipe of the season I wanted to make a classic. What’s more classic that an ooey, gooey, blueberry pie? Nothing. That’s what.
Nutrition Info per 1/8th pie
I made the pie in the morning right after I got home from the orchard. I may or may not have went at 8 am right when they opened… and I may or may not have picked 5 lbs in about 20 minutes… I was on a mission, okay? Anywho, so I cranked out the pie at about 9 am. It was pretty difficult to restrain myself all day from diving into it, but I wanted to share it with the fam for a nice dessert after dinner. With a little will-power I made it to dinner. Whew! It was a close one. (Okay…so MAYBE I picked a few of the oozing berries off the top…but I had to make sure it was tasty, right? Right. Sure.)
The crust is flaky and the berries were sweet and gooey. This pie is a winner. Except.. my lattice crust could use a little work… I guess another pie is in order to practice!!!
Now, is this pie packed with super healthy-ness? No. It is going to hinder a healthy diet? Certainly not. It is simply a very delicious way to enjoy the bounties of the summer season! Sit back, relax, and enjoy a piece of pie during this gloriously beautiful season.
I apologize for my recent absence from posting. 60 hour work weeks have been the normal for the past few weeks.I am not making any excuses though! My sincere apologies. Some people (especially recently) think I am crazy for working so much, but I actually like it. I like being busy and I like working towards paying off my student loans myself. All of my hard work will pay off one day when I am a successful RD.
Speaking of becoming a RD… Yesterday I realized that my dietetic internship (basically a year of working in different fields of dietetics which qualifies you to take the RD exam) starts in about a month and a half. How have I not realized that it is creeping up so soon?! I got so excited just thinking about it. I will be one step closer to my dream job! Yahooo!
So, yesterday I was miraculously out of work at 2 and had the rest of the day to myself. What a joy! It was much needed relaxation time too because A. my alarm didn’t go off so I got ready in 10 minutes and booked it out the door to get there on time B. I could hardly keep my eyes open from lack of coffee and lack of sleep and C. the phones in the diet office were not working (i.e. no one in the hospital could call us to order food and they didn’t have our help in choosing what best fit into their specific diet). What a day!
My perfect way to relax? Cook, of course! The dish of choice was barbecued salmon. I have been eyeing a recipe in my Simply In Season cookbook for it. I modified it a little bit to make it more healthful.
It turned out really good, better than I was expecting actually. I was a little worried about the whole barbecue flavor part. Would it be too subtle? Too overpowering? I was nervous. Well, I kissed the nerves good-bye the minute I tasted it… it was perfect.
I have been doing a lot of strength training lately (my wimpy little limbs were craving a little more definition) so my muscles sure thanked me for this protein-packed dinner.
Nutrition info per fillet
Guess what season it is?! If you said spring, well, I guess you are right, but that’s not exactly what I had in mind… RHUBARB SEASON! A.k.a. Colleen’s favorite time of the year. Rhubarb crumble, rhubarb bread, rhubarb jam, etc. I love it all. This year I am doing a lot of experimenting with it, straying away from my usual go-to rhubarb recipes.
I had a few stalks in the fridge that were about to go bad (One down fall of my favorite ingredient: you have to use it pretty quickly)and needed to make something ASAP. It was super hot and I didn’t want to turn on the oven (this kinda puts a damper on baking during the summer =[ ). After a little thinking I decided to try a rhubarb salad dressing. Guess what? I now have a new favorite dressing. It has the tang of rhubarb and vinegar yet is sweetened with a hint of orange flavor. The perfect pair.
I also LOVE that this dressing is creamy, yet not loaded with fat. SCOREEEE.
I think this recipe would be great in a strawberry or raspberry variety too. Or heck, why not even blueberry? Take your pick. If you tried another berry I may suggest switching the OJ to lemon juice. It might pair a little better with it.
Give this one a try and let me know what you think!
Nutrition info per 2 tbsp (Recipe makes about 2 cups)
Good morning, beauties.
Is it just me or has this been just about the longest week ever? I have no idea why, but to me it seems that way. However, it is finally Friday. Wahooo! Any big plans this weekend for you?
I turned on the TV this morning when I sat down to write this post and I was immediately saddened. It has only been on for 12 minutes and they have already covered 3 different shootings in the US. How depressing.
You know what’s not depressing? A really great recipe, that’s what. So, let me turn that frown up-side down for you right now!
I first made a variation of these sandwiches when I was in DC. We brought them for our little picnic we made when we went to Jazz in the Sculpture Park. These sandwiches are great. They use fresh ingredients and have tons of flavor. It is a sandwich you can feel good about eating that won’t leave you feeling stuffed and bloated.
Nutrition info per sandwich