Healthy Edamame Sweet Potato Hash

February 2, 2014 by Christine Skari

“Pin me, I’m tasty!”- Hash

Most mornings, I’m lazy when it comes to breakfast. My go-to meal to start my day lately has been microwavable brown sugar banana oatmeal, which takes all of 30 seconds to throw together and another two minutes in the microwave. While it’s delicious, easy, and fast, there are days (especially the day after lifting weights) where I find myself hungry an hour later and know that I need more in the protein department of things.

Enter: Healthy Edamame Sweet Potato Hash!

Not only is it absolutely delicious and bursting with all the good things in life (read: bacon), it packs in a ton of different nutrients, flavors, textures, and, of course, protein!

Let’s break down the cast of characters:

Sweet Potato: the sweet potato brings in that mouthwatering sweet and salty combination, as well as the vitamins B6, C, and D, which help in preventing heart attacks, warding off the cold and flu, and maintaining energy levels, moods, and building healthy bones. Not only that, but they also contain fiber, which helps to keep you full and your poop happy! (Did I really just type that…)

(Source)

Edamame: not only does it have a vibrant coloring (I want my next Kitchenaid Mixer to come in the shade “edamame”), but it’s also rich in protein, vitamin C, manganese, and copper! Manganese helps your metabolism, regulates your blood sugar levels, and helps keep your nervous system alive and kickin’. Hooray, manganese! Copper plays an important role in managing energy, boosting your immune system, and strengthening your bones. You go, Glen Copper!

(Source)

Bacon: well, it’s delicious and makes everything better.

Make a big batch and have a tasty and filling breakfast for the rest of the week!

I’m linking up to WIAW to help share this tasty dish! Thanks, Jenn for hosting!

Honey Orange Chicken Stir Fry

January 14, 2014 by Christine Skari

Some things are meant to be.

I’m talking Romeo and Juliet (minus the ya know, star-crossed lover death part), bacon and maple syrup, and Netflix and Saturday night kinda meant to be. No? Just me?

Well, anyways, here’s another combination to add to that list: sugar and soy sauce. Even better? Three different types of sweeteners: honey, orange juice, and brown sugar. Then you combine them with the salty goodness of the asian motherland. Are you drooling yet?

Well, if you aren’t yet, prepare to release the flood gates because your salivary glands will be letting loose digestive enzymes by the bucket full once you put that sweet and salty sauce on a mountain of crisp veggies and juicy chicken!

This stir fry is insanely delicious and is bursting with a sweet citrus flavor that’s emphasized by the saltiness of the soy sauce. Honestly, the glaze is lick-the-bowl good, and when it soaks into some rice, oh man, you better prepare yourself. Can you tell I’m a fan?

For me, it’s reminiscent of the orange chicken from Panda Express (yum), but minus all the saturated fat and calories that comes with takeout food.

Ready from start to finish in less than 20 minutes and with only 220 calories a serving, it makes the perfect healthy weeknight meal and is great for sneaking in veggies if you aren’t super keen to them or have a picky family to feed. Not to mention it’s extremely versatile and customizable! Round up a bunch of your favorite vegetables, toss them in a wok or pan, and you’re set to dig in! Yee-haw!

I’m linking up with What I Ate Wednesday to share this tasty dinner!

Garlic Ginger Bok Choy

January 7, 2014 by Christine Skari

A couple days ago, Kyle and I went to town with getting a few recipes ready for Apple of My Eye. Let me tell ya, cooking is exhausting. We were both more than ready to take a nap after and recharged by eating a half gallon of S’mores ice-cream while watching Netflix on the couch. We make a good team.

In total, we prepared and photographed four new recipes to share, one of which was this ridiculously easy and tasty Garlic Ginger Bok Choy recipe.

It doesn’t get much easier than this! Ready in literally 10 minutes from start to finish, it’s bursting with flavor, color, and nutrition to boot! It makes the perfect healthy side dish and pairs well with so many different main dishes. Kyle and I were definitely thankful that this recipe came together so quickly after all our other cooking endeavors!

Bok Choy is a powerhouse of vitamin A and C and one cup of the tasty vegetable contains more that 100% of your recommended vitamin A and 75% of your recommended vitamin C. Along with that, it has only 9 calories per shredded cup and is the perfect way to balance out a heavier meal, like the Brown Sugar Glazed Asian Beef I paired it with. (Recipe to come this week- it’s a long-time family favorite!)

If you’re ever in need of a speedy side dish to round out a meal, this is the perfect recipe for you!

Enjoy!

~Christine

Hearty Chicken Noodle Soup

January 3, 2014 by Christine Skari

Hello, hello, hello! Kyle here. A.k.a: Chief of Food Consumption and Secretary of Stealing Sample Bites.

It’s been a while since I posted something for you all to take a look at. I’m really happy that you all seem to have liked my previous guest post on a Guy’s Opinion on Body Dysmorphia and What I Find Attractive in a Girl.

This one isn’t about something similar at all, but vastly important nonetheless! This post is about my hearty chicken noodle soup!

Before I go on, let me just say thank you to my wonderful, beautiful girlfriend, Christine (He’s totally trying to earn brownie points here. I’m on to you.- Christine), for letting me submit another guest post!

I’m still new to blogging, although one blog post more experienced since last time, so keep that in mind as I just go for it.

Now, on to the soup! This is a recipe that I have been making a lot (probably once a week) up at Santa Barbara. It’s tasty, makes 4 big man servings (or 6 normal sized bowls), and it’s easy to make and store! Perfect college food, eh?

The story behind this soup begins with my younger brother’s Eagle Scout Court of Honor, or, more specifically, the dinner at said event. Basically Christine and I were left with several pounds of leftover pulled chicken. This sweet-savory chicken was originally intended for sandwiches, and both Christine and I originally planned to use it for just that. However, eating it in sandwich form for a few weeks straight didn’t seem too appetizing, so the plan quickly changed when Christine suggested that I try to make some chicken noodle soup for dinner one night.

We discovered two things that night: an amazing, easy to make chicken noodle soup recipe and a great use for all of our frozen, pulled chicken! I have been making and tweaking the soup ever since, and now I am going to share the recipe with all of you!

Note: Christine and I quickly learned that putting chicken noodle soup in a bread bowl is NOT the same as a chowder. It was necessary to speed-take pictures/stuff it in our mouths because that malevolent bread kept on soaking up all the liquid. You have been warned.

This hearty chicken noodle soup is wonderfully filling and has a well-blended chicken and vegetable taste, along with great textures and colors! It truly has a great combination of flavors which mesh and work together really well. The onions and celery really help to create the vegetable portion of the flavor, which balances out the stronger chicken flavor. The carrots give each bite the perfect amount of crunch. And if you make it with a saucy chicken, like Christine and I did originally, it is especially tasty.

Additionally, it’s an extremely flexible recipe. I have prepared it with several slight variations in attempt to make it more or less chunky, salty, and sweet and each time it has come out slightly different but delicious nonetheless!

So, without further ado, here’s the recipe!

I hope you all enjoy reading this post and give the soup a try! It’s really delicious, especially with a baguette or on a cold day. Thanks again for putting up with my shenanigans, and hopefully I’ll submit another guest post sometime soon!

-Kyle

Healthy Loaded Chili

December 17, 2013 by Christine Skari

Here’s a fun fact about me, I’m half Norwegian.

My father is a born-and-bred Norwegian who was raised on yup, you guessed it, a stereotypical potato farm in the rural countryside. That man can eat potatoes like no other. I kid you not when I say he would happily eat potatoes (plain potatoes) for a week straight and be as happy as a clam.

I think in his past life he was, in fact, a potato.

Anyways, I digress.

Back to my fun fact. I was born in Norway, learned Norwegian as my first language, and picked up skiing from my viking of a father. I have so many happy memories of long ski days filled with a hot drink afterwards and warm chili at restaurants at the top of mountains.

Please pin the image below if you’d like to pin the recipe! Thank you!

To me, chili is a quintessential part of any snowy day and I’m almost looking forward to delicious, meaty chili as much as our ski trip to Tahoe right after Christmas. Almost.

Until that time, I decided to satisfy my craving with a healthier (but just as delicious) lightened up version of the classic favorite!

This chili combines the best of both worlds with all the flavor and thick, chunkiness of normal chili, but with a whopping 26 grams of protein and 15 grams of fiber per serving! Hot dog!

Not only is this recipe downright delicious, it’s versatile. Vegetarian? No problem, just chop up some more veg and throw it in to the pot. Don’t like pork? Ground chicken, turkey, or lean ground beef work like magic as well.

Trust me, good things happen in that pot.

Kyle’s first impression after trying a bite was “This is so good” and my dad (the potato lovin’ fool) told me that he now likes chili thanks to this recipe.

Make a batch and have a healthy, easy to reheat lunch for the rest of the week! All the fiber and protein in the dish will keep you feeling full and energized and it’s perfect for a cozy meal by the fire.

Have some sour cream, cornbread, and shredded cheddar cheese on the side and you gave a meal made in heaven!