March7
I’ve found the perfect way to stay hydrated and energized during a blogging conference, trade show or any event where you need to keep your star-power bright.You’re going to want one of these, especially before all the spring-time travel begins! This is the best water bottle ever!
My good pals over at Dexas International know me soooo well. They know that I’m always on the go… or just playing catch-up with my crazy life.
Drinking lots of water is the name of the game (as we all know), but having something healthy to eat when you are on the verge of your next meal is just as important (that’s when we make bad choices… or at least I do).
Dexas has the answer: The Snack-DuO water bottle… the only bottle that has two side-by-side chambers: one to hold whatever you like to drink, and another to hold a snack.
And, before I continue, because this is important, the Snack-DuO is made of Tritan™ copolyester, a BPA and BPS-free plastic. No bisphenols in this high impact-resistant bottle! Good to know, especially because there’s so much talk about the risk of using plastic water bottles that aren’t BPA free!
Do you workout or go to the gym? I really try (key word: try) to work out everyday. I know that after a workout I need to eat something… especially something healthy. Before I work out, I fill the snack-side of the Snack-DuO with protein bar bites, trail mix or almonds. Okay, sometimes I fill it with M&M’s, but that’s only sometimes.
The bottle is watertight and holds 12 ounces of liquid. The snack chamber holds 1½ cups of your fave snack, which is more than a serving size of most healthy snacks. Love that the Snack-DuO is also dishwasher safe.
The Snack-DuO is great for commuting… or for making sure the kids have a healthy snack before their after-school activities!
Now… doesn’t this sound like the best water bottle ever? Order your Snack DuO here!
December29
Here’s a deliciously easy appetizer for your New Year’s Eve soiree: Warm Brie with Sautéed Mushrooms and Almonds.
And really… who among us doesn’t like creamy, melted cheese? I thought so.
What’s great about this recipe is that you can sauté the mushrooms earlier in the day, and just heat it up right before serving. I made toast points from sandwich bread to go with it, but crackers are perfect, too.
So welcome the New Year with this decadently rich and indulgently flavorful appetizer… then start your New Year’s Resolution to eat healthier!
Warm Brie with Mushrooms and Almonds
prep: 10 minutes
cook: 20 minutes
serves 8
you’ll need…
1 8-ounce wheel of Brie in its little wooden box
½ cup sliced almonds
1 tablespoon olive oil
1 tablespoon butter
1 garlic clove, minced
8 ounces mushrooms, sliced
2 tablespoons white wine, vermouth, or sherry (optional)
2 tablespoons fresh marjoram or thyme leaves
salt and pepper to taste
let’s get to it…
Place oven rack in the middle. Heat oven to 350°F. Remove the Brie wheel from the box and unwrap it. Place the unwrapped wheel in the bottom half of the box and place on a baking sheet; set aside.
Heat the sliced almonds in a large skillet over medium heat. Toast for 3 to 4 minutes or until lightly brown. Remove nuts from skillet and set aside. Wipe out skillet with a paper towel.
Heat olive oil and butter in the skillet over medium heat for 1 minute. Add the minced garlic and sauté for 1 to 2 minutes.
Add the mushrooms. Sauté for 3 to 4 minutes. Add the white wine, vermouth or sherry (if using). Saute for another 3 to 4 minutes or until soft. Remove from heat. Stir in the toasted sliced almonds and fresh marjoram or thyme.
Place the Brie in the oven and bake for 10 minutes. Remove from the oven and turn out onto a serving dish. Spoon the warm mushrooms and almonds over the Brie wheel. Serve immediately with toast points or crackers.
Here’s another great New Year’s Eve appetizer recipe: Chicken Marsala Meatballs
September1
Now that school has started, I’m back to trying to make Meatless Monday a weekly ritual.
I found a delicious recipe that not only answers that call, but is also easy to make a day or two in advance and even freeze for the future (when School Year Reality hits hard).
Zucchini and Feta Fritters with Roasted Red Pepper Dip are perfect for this time of year because zucchini is so plentiful. Make sure you really WRING OUT the zucchini after shredding it because the fritters will not hold together… major disappointment.
Summer may be over (according to the school-year calendar), but we can still hold on to some of the delicious flavors of the season with these Zucchini and Feta Fritters!
Zucchini and Feta Fritters with Roasted Red Pepper Dip
prep: 1 hour
cook: 20 minutes
makes 8 fritters
for the fritters you’ll need…
3 medium size zucchinis (about 1 lb.)
2 teaspoons salt
½ cup flour
1 teaspoon baking powder
1 tablespoon Italian seasoning
2 large eggs, beaten
6 ounces feta cheese, crumbled
2 cups frying oil (canola, vegetable or peanut)
for the roasted red pepper dip you’ll need…
2 cloves garlic, peeled
½ cup toasted almonds
3 large roasted red peppers, drained
1 teaspoon white vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste
let’s get to it…
Chop the garlic and almonds together in a food processor. Add the peppers, vinegar and oil and process until blended. Season with salt and pepper to taste. Remove from processor, place in a serving bowl, and set aside.
Line a baking sheet with paper towels; set aside. Heat oven to 165°F.
Shred the zucchini in a food processor. Remove zucchini and place in a large colander. Toss zucchini with 1 teaspoon salt and let drain 30 minutes. Place a clean kitchen towel on counter, spoon zucchini onto towel, roll up and wring out; set aside.
Combine flour, baking powder, 1 teaspoon salt and Italian seasoning in a large bowl.
Whisk in beaten eggs, zucchini and ¾ of the feta cheese.
Pour oil (enough to cover the bottom) into a large 12-inch skillet and heat on medium high for 3 to 4 minutes. Using a ¼-cup measuring cup, scoop out fritter mixture and drop into oil; repeat 3 more times until 4 fritters are in the skillet, being careful not to crowd the pan. Cook for 2 minutes, turn and press down gently on fritter. Cook for 2 to 3 minutes longer or until firm and golden. Remove from oil and place on baking sheet in the oven to keep warm. Repeat with remaining fritter mixture.
Serve immediately or cool completely and then freeze, with a piece of parchment paper between each fritter.
I’ve found the perfect way to stay hydrated and energized during a blogging conference, trade show or any event where you need to keep your star-power bright.
And, before I continue, because this is important, the Snack-DuO is made of Tritan™ copolyester, a BPA and BPS-free plastic. No bisphenols in this high impact-resistant bottle! Good to know, especially because there’s so much talk about the risk of using plastic water bottles that aren’t BPA free!
