Red-Skin Potato, Chives, and Chevre "Pie" Casesrole

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On Sunday night, my mom brought me a bag of red-skin potatoes. I wasn't quite sure what to do about this, because I'm not really a potato person. 

But then I started cutting them up. I sliced them into small, 1/4inch thick rounds, and they were quite beautiful. And suddenly they weren't just weirdly shaped red masses. They were a gourmet meal!

Also, in case you were wondering, yes, this recipe is proof that one should always have chevre on hand. It's just math. A girl's gotta do it.

Red-Skin Potato, Chives, and Chevre Casserole

Prep time: 10 Minutes

Cook time: 60 Minutes

Servings: Makes 6

Ingredients:

• 4-5 medium Red-Skin potatoes. (This will also work with ANY potatoes, so feel free to experiment and know that you are safe!)
• 4oz Chevre (Any crumbly cheese, like goat or feta, will do)
• 1 tbsp Minced Garlic
• 1 tbsp Chopped Chives
• 2 tbsp Mixed Shredded Cheese (Any shredded, meltable cheese will work)
• 1 tbsp Dried Oregano (You can substitute any Italian seasoning here)
• 1/4 tsp Sea Salt
• 1/4 tsp Black Pepper
• 1 cup Milk
• 1 Egg

Directions:

1. Preheat the oven to 375.
2. Slice potatoes into 1/4 inch thick rounds. Layer half of the potatoes into a greased pan (I used a circular cake pan), overlapping slightly. 
3. Layer half of the goat cheese on top, dispersing evenly throughout the pan. Sprinkle some dried oregano, sea salt, and black pepper on top.
4. Add a second layer of potatoes.
5. Layer the rest of the goat cheese on top, and sprinkle with oregano, sea salt, and black pepper again. Add minced garlic, dispersing evenly on top of the potatoes.
6. In a separate bowl, combine milk and egg and whisk until well combined. Gently pour evenly over the casserole.
7. Top with mixed shredded cheese, and then sprinkle chopped chives on top.
8. Bake for 50-60 minutes, or until mixed shredded cheese begins to brown.' 
9. Let sit for 15-20 minutes before serving (it will be HOT HOT HOT!).

Note: For a large family party, you can double this recipe and cook in a very large cake pan.

Seared Tuna with Nectarine and Avocado Chutney

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This is the best seared tuna you'll ever have! The freshness is sealed into the fish, then topped with a delicious chutney that is creamy and refreshing, citrusy and complex, all in one!

I've been gone on vacation. Have you missed me?! :)

While in the Outer Banks, North Carolina, we survived off of a healthy diet of fish. Well, fish, and far too much Corona, but let's move past that, shall we? 

The second night of the trip was Justin and my turn to cook. I made a Nectarine and Avocado Chutney that was to die for and Justin, who is an absolute grilling pro, seared the group some delicious tuna filets. 

If you're a tuna fan, this recipe is for you! But if you're not, don't worry! You can combine the recipe for Nectarine and Avocado Chutney with other fishes (like Tilapia, Halibut, or Mahi Mahi, perhaps) or even grilled chicken breasts. So, in this case, even the faint of heart can enjoy this recipe :)

Seared Tuna with Nectarine and Avocado Chutney

Ingredients (For Tuna):

• Tuna Filets (as many as people in your party!)
• Black pepper

Directions (For Tuna):

1. Crack black pepper on top of filets and rub in gently.
2. Sear over a hot grill. We're talking the hottest of the hot. As hot as you can make it, folks! Note: If using charcoal, make a big bed of charcoal and let heat up for at least 30 minutes.
3. Sear for about 2-3 minutes per side. The top and bottom should be seared white, and the sides should just be beginning to turn white. Do not overcook them! 

Ingredients (For Chutney):

• 2 Avocados
• 3 Nectarines
• 1/2 cup chopped Cilantro
• 1/2 Lime, juiced

Directions (For Chutney):

1. Chop Avocado into small pieces (here's how). Don't mash the Avocado as you would with guacamole, but leave it in small chunks.
2. Chop Nectarines into similar sizes.
3. Chop Cilantro.
4. Combine and toss, then add lime juice and toss again.
5. Use to garnish fish!

How To Open and Cut an Avocado (And 6 Avocado Recipes To Practice Your Skills)

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Have you ever tried to open an avocado - perhaps to top a delicious salad or make some garlic guacamole - only to spend five minutes peeling and slicing it and end up squishing it all over your hands?

Fret not, my friends. There is a way! Don't be fooled, there is a right way to open and cut an Avocado!

Step One: Use a sharp knife to cut the avocado in half length-wise. 

• You'll end up with two symmetrical, tall halves.
• If you happen to make a mistake and cut it width-wise instead of length-wise, don't panic! You can still follow all of the steps below.

Step Two: Use a knife to cut intersecting lines in each side of the avocado "meat."

• You will end up with a pattern that looks like a grid, forming numerous squares in the avocado.

Step Three: Use a spoon to spoon out the avocado cubes.

• Using the spoon, get as close to the shell as you can, then scoop underneath the meat from one side to another and dump the cubes into a bowl.

Step Four: Eat!

• Now that you're an avocado pro, try the recipes below!

Avocado Grilled Cheese

Avocado Hummus (via Family Spice)

Turkey Burger Pitas with Avocado and Feta

The Ultimate Salad of Health

Avocado Mac and Cheese (via Two Peas and Their Pod)

Healthy Mexican Burrito Bowl

Question(s) of the day: 

What's your favorite avocado recipe? Do you have a good one you want to share that's not yet in the post? Link it up by commenting below and I'll include it in a round up of avocado recipes this summer!

Happy avocado hunting!

Homemade Coffee Syrup with Truvia (Zero Calories!)

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I love coffee. I'm pretty sure my brain doesn't turn on until cup 2. There's also a Starbucks in my building... which is a blessing... and a curse. When I found myself ordering a skinny mocha latte, I often felt disappointed afterwards because it meant I'd just consumed about 115 calories (and it honestly made me just too full if I drank it right after lunch, when I really "need" it). Those liquid calories will sneak up on ya, folks. And if a tall (smallest size) skinny (their lower calorie version) latte is at least 100 calories, I shudder to imagine what their larger, non-"skinny" drinks ring in at.

Then, I discovered this little combination! I'll grab an iced, unsweetened cup of black coffee from Starbucks (or make it with the lunchroom Keurig) and squirt in a bit of my very own homemade coffee syrup (which I put in a travel size shampoo container from Walgreen's). Ahh. Refreshment. Deliciousness. Love.

Other skinny recipes: Skinny Egg McMuffins, 25 Calorie 3-ingredient Chips, Skinny Spinach and Asparagus Dip, Grilled Eggplant Nachos, Skinny Fries

Homemade Vanilla Coffee Syrup

Calories: ZERO
Cook Time: 15 Minutes
Notes: This recipe is made with Truvia, a zero-calorie natural sweetener. If you're not worried about calories, feel free to substitute regular granulated sugar for this recipe. Splenda works too, but I generally choose to avoid it because I prefer not to ingest something so highly chemical in nature, whenever possible.

Ingredients:

• 1 cup Water
• 1 cup Truvia (or other Stevia product. Sugar and Splenda will both work as well, but the nutritional values will be different).
• 2 tsp Vanilla Extract

Directions:

1. Bring water and Truvia to a boil on the stove.
2. Reduce to a simmer and simmer for 15 minutes.
3. Stir in Vanilla Extract, then remove from heat and spoon or pour into containers (such as a travel-size shampoo container from Walgreen's). Refrigerate between uses.

Cranberry Cumin Quinoa

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One of my coworkers is on a low carb diet. I feel like we should erect a monument and dedicate it to her ridiculous willpower. Seriously. It's not that I'm incapable of willpower -- God knows it's not always easy to turn down a 500 calorie Cheeseburger when somebody is grilling out -- but I could never cut out carbs.

I will, however, dedicate myself to spending them wisely. Carbs, that is. There's a big difference between a hamburger bun and a bowl full of Quinoa. Not to mention that a semi-carb like Quinoa isn't really a full carb -- because so many of its calories come from other sources, like protein and dietary fiber (which is soooooooo good for your you-know-whats).

Cranberry Cumin Quinoa

Servings: 4
Cook Time: 25 Minutes
Calories Per Serving: 227
WW Points (Old): 4
WW PointsPlus: 6
*Nutritional information includes Chia Seeds. Without Chia seeds, each serving is 18 calories less.

Ingredients:

• 1 cup Quinoa
• 2 cups Water
• 2 tablespoons dried Cranberries
• 3 teaspoons Truvia
• 1/2 tablespoon Cumin
• 2 tablespoons Pine Nuts
• Optional: 1 tablespoon Chia Seeds

Directions:

1. Combine Quinoa and water in a medium saucepan and bring to a boil.
2. Add Cumin and stir, then reduce to a simmer and simmer for 20 minutes.
3. Add Cranberries, Pine Nuts, and Truvia (and, if you're using Chia Seeds, add those), then serve!

My "School Birthday" and Nuts and Seeds Part Six (Walnuts!)

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Tomorrow is my birthday! That means today is my 'School Birthday.' You know, like when you were little and your birthday fell on a weekend (or, God forbid, SUMMER!), and you were all excited to have your school birthday on a Friday... and your mom brought in cupcakes for your school party, then planned a birthday party for your whole class after school. Remember that? Well, I do. Want to ride the bus home with me after school? 

Anyway, my school birthday is quite fun! I arrived at work this morning to see this on my desk... what a lovely day! My favorite things... York Peppermint Patties, Coconut Water, and totally cute cards!

But really. You want to know what I'm doing for my birthday? Thanks for asking! I have no idea what my real birthday plans are (Justin's got something figured out)... but, as far as my school birthday plans, I'm going on a self-guided gangster tour of Chicago tonight! Get excited for some juicy stories...

Without further ado, here is a bit of yummy insight into using Walnuts. I've been pouring out data and recipes for using nuts and seeds lately... get excited!


The Nuts And Seeds Gang:
Over the next few weeks, stop by for eight posts about nuts and seeds, how to incorporate them into your diet, which ones are best, and recipes for use...

1. Flax Seeds
2. Chia Seeds
3. Pumpkin Seeds
4. Sesame Seeds
5. Sunflower Seeds
6. Walnuts
7. Pistachios
8. Almonds

Walnuts: They Look Like Brains (And Are Good For Yours)

• WHAT'S GOOD:Fabulous source of Omega-3 Fatty Acids, manganese, and copper. Also shown to improve brain function, protect bones, and regulate sleep (due to melatonin). Walnuts also have Vitamin E in a different form than most other foods, in fact, a form that has greater health benefits for cardiovascular health.
• THE SUMMARY:
  
• CAUTION:
  Walnuts, like most nuts, are fairly high in calories and fat. 1/4 of a cup is sufficient for a snack or sprinkling over other foods. Be careful not to sit down with a huge bag of these and eat too many. It's easy to do!
• CALORIES IN 1/4 CUP: 196
• HOW TO EAT IT:
  DO shuck the SHELL; DON'T shuck the SKIN! 90% of a Walnut's nutrients are found in the skin!
• Add to oatmeal
• Add to yogurt
• Add to muffin or cake batter (Add to yellow cake batter along with bananas to make banana walnut cupcakes).
• Add to salads
• Consume a handful after a meal high in unhealthy fats in order to reduce the damaging effects of such fats on your blood vessels.
• Try Some of These Recipes Including Walnuts: Kahlua and Walnut Sweet Potatoes / Skinny Monkey / Grilled Balsamic Pear with Walnuts and Feta /  Protein Stay-Full Meal Cookies / 
• Add Walnuts to These Recipes: Oven Baked Sweet Banana Oatmeal / Frozen Banana Low Cal Ice Cream / Trail Mix / Banana Nut Muffins with Peanut Butter Whip / Healthy Breakfast "Coffee" Cake

CREDITS:
 Image Walnuts