Paradise Found in Punta Cana

This past week Eric and I have took a vacation together in the Dominican Republic to extend our summer as much as possible. We could not have asked for better weather or a nicer resort. The beach had the most perfect shade of turquoise blue water and tall curved palm trees that looked out over the ocean.



Each morning I began my day of utter relaxation with my daily elixir of hot water and essential lemon oil while sitting out on our balcony over-looking the palm trees.











After having my daily early morning zen moment I swam laps. I find lap swimming to best form of calming my mind. It's just you and your thoughts and the repetitive strokes easily lull me into a tranquil state. Also swimming is one of the best total body workouts you can get-definitely plus when you are in a bikini all day! And it definitely made me feel better about indulging in the swim up bar ;)

One of my favorite parts about going away is weirdly enough-the breakfast buffet. It just feels like the ultimate treat compared to my daily routine of granola bars or yogurt. Also one of the perks of going to the beach is all the fresh seafood! All the food was delicious and each night we tried a new restaurant.

They had a whole array of homemade donuts so we indulged as a last day treat!

Tuna Steak with crispy onions with pea sauce

Hazelnut ice cream with whipped cream

Tempura banana and ice cream 

The sweetest baked Alaska cake

Bubble baths, massages, and just sitting on the beach made this trip the ultimate relaxing vacation. It was a sad wake up call back to my basic shower here in NYC. 

Nothing like a relaxing bubble bath (the champagne and roses don't hurt either!)

Good book + wine = heaven 

Our Butler outdid himself!

The beach is my happy place. The second I got off the plane and saw palm trees I was instantly elated. The grounds of the hotel were gorgeous, and we made friends with some of the wildlife!

Becoming one with the Palm

Monkeying Around

The sky right before a quick tropical thunderstorm 

Ahoy!

Post Workout Tropical Smoothie

In honor of my tropical vaca I decided to post one of my favorite snacks that always makes me feel like I'm relaxing on a beach: a mango banana coconut smoothie. Whenever the weather is warmer I always start craving smoothies and this summer was no exception. I keep my smoothies low cal by opting for soy or almond milk over low fat yogurt but if I want a bit more protein after a tough workout I add a little bit of greek yogurt for some extra substance. My favorite fruit is by far mango and I love all things coconut so this smoothie tasts more like a tropical treat than a healthy recovery snack!

You'll need:
A ripened banana (the riper the banana the sweeter they are)
Cut up mango
Ice
Soy Milk
Coconut Chobani Greek yogurt

How to:
Add the ice into your blender first, followed by the mango and banana. Add in a couple of spoonfulls of yogurt. I use about half of a Chobani coconut yogurt but if your looking for a heartier smoothie you can use the whole container. Pour in a bit of soy milk, blend, and slurp! 

Kale Chips

My personal weakness is potato chips. I could easily eat a giant bag in one sitting, which is why I generally avoid keeping them in my apartment. These kale chips have the same satisfying crunch and saltiness as my favorite junk food, but are high in calcium, vitamin C, vitamin K, and vitamin A. These "chips" are truly addicting and there's no guilt involved in eating a whole bowl!

You'll Need:

Kale leaves

Olive oil

Salt

Garlic powder

Onion powder

Baking sheet

How To: 

Set your oven to 350 degrees. First step is to wash and cut your kale, you don't want any of the stalk attached to the leaves. Lightly grease your baking sheet and dust with salt, garlic powder, and onion powder. Make sure your kale leaves are mostly dry and lay out on the baking sheet. Drizzle some olive oil on top of the kale leaves, making sure its evenly distributed. Add another dusting of seasoning. Pop in the oven and bake for about 15-20 minutes, or until crisp. If you like more of a kick, I recommend adding some old bay seasoning.

Crunch away!

American Flag Cake

In honor of the 4th of July, I decided to get a little festive this weekend and surprised my friends with a fourth of July cake to kick of the festivities. Even though the holiday weekend is over, this cake is the perfect way to impress friends and family at your next summer BBQ, because who doesn't appreciate some extra Americana with their hotdogs, hamburgers, and Samuel Adams??  While the cake looks super impressive, its actually quite simple to make. All it takes are a few ingredients.

You'll need:
Any cake of your choosing-homemade, store-bought, so long as the cake is simply frosted with just vanilla icing
Blueberries
Strawberries

How to:
If your cake is homemade, make sure it is fully cooled before frosting it with vanilla frosting. If the cake is still warm, it will make the frosting melt, and not be a secure "glue" for your berries.

Next make sure your fruit is thoroughly washed and dried. In the top left corner of your cake begin laying out your blueberries. The size of your cake will affect how many berries you use. I baked a cake in a 9x13 pan and used 36 blueberries (6 per column and row). Lay out the blueberries with a bit of space between them.

Slice the strawberries down the middle so that you have two halves that lie perfectly flat. The shape should resemble a heart if your slicing them in the correct direction. Lay them horizontally along the cake creating a straight line. Repeat this step down the cake, leaving strips of frosting in between each row, creating the look of stripes.

When finished, serve and enjoy your slice of Americana!

Ann Arbor Brunch Adventures

With Graduation fast approaching, my friends and I have been making an effort to get to all those last restaurants, events, and bars that we have yet to make it to in our four years here. Ann Arbor is an amazing city, full of artists, foodies, liberals, and people hard enough to survive these winters year after year. It's easy to fall into the campus bubble here at college, and graduation is the harsh wakeup call, collapsing the bubble and pushing us to explore our backyard. 

Ann Arbor is known for their many popular brunch spots. As a freshman I already had developed a deep love for Angelo's and Afternoon Delight and made it my mission to try the rest of Ann Arbor's bunch locations. Sadly I was a lot further away from my goal until this weekend. This weekend I was able to check off two more restaurant establishments: Cafe Zola and Sava's Sunday Brunch.

Sava's Sunday Brunch is a special event for one reason: their brunch buffet. The buffet changes weekly so every week new delicacies are offered. This week had the traditional breakfast offerings along with homemade churros and pop tarts, corn beef hash, ribs, egg bakes, and so much more. For a dollar more, I highly recommend their fresh squeezed mimosa, because mimosa's make your morning all the more better.

Some of the breakfast offerings

Homemade churros and poptarts

Cafe Zola while a bit more out of the way than Sava's is definitely worth the trip. The menu is extensive with european touches that brought me back to my travels abroad. I recommend the goat cheese and asparagus omelette, and their in house bread and herb butter is fresh and delicious. Their new location in Ann Arbor Hills is a trendy spot that is bright and bustling, the perfect brunch spot. 

To top off all the foodie adventures of this weekend, I tried Glassbox Coffee and Juice for the first time. While I wasn't overly impressed with my iced coffee, I hear Glassbox truly shines for their fresh made juices. 

These spots are merely the tip of the iceberg when it comes to restaurants in Ann Arbor, but I highly recommend them if you're looking to perk up your weekend!

Pumpkin Spiced White Chocolate Chip Scones

I'll be honest, I have never tried a scone until attempting this recipe. I have always viewed them as an overly fancy tea-time snack that would be complicated to make. On the contrary, the recipe is extremely simple and not as surprisingly, they go fabulously with a hot cup of tea!

It was a rainy day and I just wanted a way to warm up my apartment with the smell of fall.

You'll need:
2 3/4 cups flour
1/3 cup sugar
3/4 tsp salt
1 tbsn baking powder
1 tbsn ground cinnamon
1 tsp nutmeg
1 tsp all spice
1/2 cup  (8 tablespoons) cold butter
1/2 cup pumpkin puree
1/2 cup white chocolate chips
2 large eggs
1 tsp vanilla extract

Recipe makes 12 scones

How to:
Combine all the dry ingredients and mix together. Add the butter and mix until the mixture is crumbly. I put my butter in the microwave for 30 seconds to make mixing easier. Add the wet ingredients and stir throuroughly. Add your white chocolate chips and mix them throughout the batter. Line a baking sheet with parchment or if you don't have parchment, just use an ungreased baking sheet. Sprinkle a bit of flower on the parchment or pan. Divide the dough in half to make two 5''-5 1/2'' circles that should be about 3/4'' thick.

Use a knife to slice each circle into 6 wedges and carefully separate the wedges so there is about 1/2'' space in between. For a better texture and rise to your scones, place them (uncovered) in the freezer for 30 minutes. While the scones are chilling, preheat the over to 425 F.

Bake the scones for 18-22 minutes or until golden brown. The white chocolate drizzle on top adds a nice touch and is simple to do. Melt some white chocolate chips in the microwave for about 45 seconds (make sure to stir halfway through to prevent burning), or until the chips are fully melted. Drizzle the scones with the white chocolate with the help of a spoon. Let them cool and enjoy with a cup of tea!

The Smorgasburg

 

Recently I've been on the prowl for new and exciting things to do around New York City. Summer in the city is an exciting time with tons of free concerts, art exhibits, and street fairs. So  this weekend my boyfriend and I decided to check out The Smorgasburg.

The Smorgasburg is a weekly food market held in Brooklyn every Saturday and Sunday in the summer.An easy subway ride down took us straight to Dumbo, right on the water. The food market is right by a beautiful park with views of the Brooklyn Bridge, the Statue of Liberty, and the Hudson River. It's a beautiful place to grab a bite and walk/bike around enjoying the views.

The market offers a large variety of food ranging from homemade sodas to lobster rolls to gourmet grilled cheeses. (I personally recommend the three cheese grilled cheese with apple chutney and the truffle popcorn!)

For any food lovers or anyone just looking for something different and fun to do in New York, check out the Smorgasburg!

The Taste-Tester : Chobani Restaurant

I've decided to add a new section to my blog titled "The Taste-Tester" where I'll post about any special eats and treats I've discovered and where to find these delicious creations.

I first heard about the Chobani restaurant from a few friends of mine and was so surprised and excited to hear there was a restaurant centered around Chobani yogurt and fresh ingredients. I was fortunate to discover that this haven for yogurt and health lovers alike was a short walk away from my office in the heart of SoHo.

Chobani's yogurt bar is an inviting atmosphere with original yogurt bowl flavors such as pistachio and dark chocolate or peanut butter and jelly. I tried the Blueberry Power which is a mixture of Chobani plain yogurt, fresh blueberries, walnuts, chia seeds, and agave nectar. It was delicous and the perfect light lunch. Also the yogurt is served in a Chobani-labeled glass bowl which makes for a nice souvenir after your meal. If yogurt and fresh ingredients are your thing, I highly recommend it!

The Chobani restaurant is located on 150 Prince St, New York, NY

Low-Carb Zucchini Lasagna

So after my previous experimentation with Spaghetti Squash (see my Spaghetti Squash recipe here) I was ready to try another attempt at replacing pasta with vegetables. For me, the combination of carbs, tomato sauce, and cheese can do no wrong. There's something comforting and home-y about the beloved combination. Lasagna fits this category perfectly but it is a dish I usually stay away from due to its high calorie content. Therefore when my friends and I decided to cook our annual "Pinterest Dinner" I jumped at the chance to make zucchini lasagna.

This zucchini lasagna is completely pasta-free. The trick is to subsititue your pasta sheets with thinly sliced layers of zucchini. This lasanga is also vegetarian, but feel free to add ground beef or turkey if you prefer.

Ingredients:
1 jar of tomato sauce
3 medium zucchini, sliced 1/8" thick
15 oz fat free ricotta
16 oz low fat mozzarella cheese
1/4 cup Parmegiano Reggiano
1 large egg
1 cup of broccoli
2 cups of spinach

How to:
Preheat your oven to 350 degrees. Using a mandelin, thinly slice your zucchini so that they look like wide, thin noodles. Mix together your cheese, egg, brocoli, and spinach. In a 9x12 pirex dish layer your sheets of zucchini, tomato sauce, and cheese mixture until the pirex is filled.

 

 

Once fully layered, cook the lasagna covered for 30 minutes, then contine to cook it uncovered for about 15 more minutes. The result should be a delicious, healthy lasagna that can satisfy even the worst cravings for comfort food! 



Italian Style Spaghetti Squash

I have been meaning to try spaghetti squash for a while now. The new health craze caught my attention because I am a huge pasta lover and any way to make a healthier "pasta" dish has my attention. Sadly I don't think I will be able to replace my favored angel hair with spaghetti squash in the future. True the strands do look like spaghetti but overall the dish tasted like grated vegetables. I would be inclined to make it as a side dish in the future, for I found the taste to be rather repetitive as a main course.

Spaghetti squash is a great dish to make as a main meal or a side dish if your looking to lose weight. 40 calories a cup compared to the 200 calories in a cup of pasta is hard to beat. Try it and form your own opinion, for you have nothing to lose (but your waistline!)




Ingrediants:
1 (1 1/2 lb) squaghetti squash
olive oil
1/4 onion, chopped
2 cloves of garlic, chopped
tomato sauce
capers (optional)
freshly grated parmesean cheese

How To:
Preheat the oven to 350 degrees. Cut your spaghetti squash in half lenghtwise. Remove the seeds. Cook the squash on a baking sheet until soft, approvimately 1 hour. Let the squash cool slightly and srape out the inside of the squash with a fork to remove the spaghetti-like strands.

In a pan saute the onion and garlic with the olive oil until lightly browned. Add the spaghetti squash and throughouly mix so the squash absorbs the flavor. Then add your favored tomato sauce and capers. Mix the "pasta" thoughouly. Add fresh parmesean cheese for flavor. Buon appetito!

Peanut Butter Banana "Frozen Yogurt"

One of my favorite snacks of all time no matter if its winter or summer, is frozen yogurt. Here in Italy, the focus is more on gelato than Pinkberry or 16 handles. As the weather warms, my cravings for fro-yo gets worse. I've decided to try out making my own "frozen yogurt" from a banana, having seen multiple attempts online. The result is a creamy, frozen treat that's both healthy and satisfying!

You'll need:
1 banana
1 teaspoon of peanut butter
A dash of cinnamon










How To:

Peel and break a banana into a small bowl or cup and then mash thouroughly. Make sure to rid the banana of clumps to ensure a better texture for your frozen yogurt.

Once thoroughly mashed, mix in the peanut butter and cinnamon and freeze. Some other possible ingredient options are cocoa powder for a nice chocolate-y flavor, walnuts, chocolate chips, or carob chips! Experiment with various toppings to find your new favorite summer treat!

Calorie count: 150 calories

*calories based on 1 small banana and reduced fat Skippy creamy peanut butter

Greek Yogurt Power Breakfast

One of the things I miss from Greece is my breakfasts. Every morning during my spring break I had an original greek yogurt with fresh fruit and honey. It was a delicious and nutritious way to start my day and I've been missing it. I've decided to try and recreate my greek breakfast fix back here in Rome. Part of what made my yogurt parfait so delicious was the fresh fruit. Unlike America, Europe tends to focus on fresh, seasonal produce only selling what is in season. This way you are able to ensure good quality food. My greek yogurt over break often had bananas, strawberries, kiwi, apples, and pears. I settled on fresh pink lady apples (my favorite!), kiwi, and a ripened banana.

You'll need:
Fresh fruit of your choosing
Greek yogurt (I prefer fage total 0% fat)
Honey

This breakfast will leave you satisfied and feeling good all morning. If you find you need a bit of a crunch or some carbs to leave you full longer, add a bit of granola or a fibrous breakfast cereal.

Vegetable Lasagna

It feels good to be back! These past couple of weeks I've been so overwhelmingly busy with moving back to school and getting settled with a routine. Since classes officially started yesterday it seems I'll have some semblance of a schedule now! Being a junior on campus now means that I've graduated dorm life, moved past the sorority house, and am now officially living on my own (well plus 4 other girls) in a house. Since I won't have access to the dining hall and my meals are no longer catered to me, I knew before going away that I would have to master some of my favorite recipes and create some new ones.

I absolutely love Italian food. Anything with tomato sauce and cheese I instantly adore. Though I knew back at school that I couldn't get away with making myself pizza and baked ziti every single night. So I tried to come up with a new recipe that would allow me to get my fix without the guilt. Introducing Veggie Lasagna. This dish is vegetarian and gluten free and can be used as a meal or simply a side dish. It is so easy to prepare and is so incredibly healthy.

You'll need:
Any mix of vegetables you like. I used:
Cauliflower
Broccoli
Zucchini
Squash
Brussel Sprouts
Onion
Tomato Sauce
Mozzarella Cheese
Olive Oil
Seasoning (sea salt, pepper, garlic powder, italian seasoning)

How to:
Wash, cut, and clean all the vegetables properly. Next spread them out on baking sheets and mix the veggies with a nice coating of olive oil, salt, pepper, and some garlic powder.

Cook all the vegetables on 350 until they start to tenderize. I finished my vegetables off with a broil for about 2-3 minutes so they have a bit of a crunch. When they're all cooked, mix them all into a baking pan with the tomato sauce and any extra seasoning you feel is needed.

 Lay the mozzarella on top and let it cook on a low heat until the mozzarella is fully melted.

 Bon Appétit!

Ooey Gooey Peanut Butter Cookies

Anything peanut butter related is often a hit in my family and its been hard trying to find the perfect peanut butter dessert. Often I find them too heavy that I'm craving a gallon of milk afterwards. This recipe gives you the perfect peanut butter cookie that wont leave your mouth glued shut afterwards! And they are so easy to make, it only requires 4 ingredients and they also happen to be gluten free!

You'll need:
1 cup of peanut butter (crunchy or smooth, you're preference!)
1 cup of sugar
1 egg
1 tablespoon of baking soda

How to:

Combine all the ingredients in a bowl and mix together. Form balls of dough and place them on a greased cookie sheet. These cookies do not flatten out well in the oven so make sure to press them down on the sheet before cooking. Then just pop them in the oven at 350 for 6-8 minutes. I warn you, these cookies expand like crazy so make sure you place them far apart on the baking sheet because I almost ended up with a peanut butter cookie cake instead!