Grilled Romaine Salad with Bacon and Feta

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This is the first day of the rest of your life, because today begins your love affair with romaine. I know -- you thought romaine was the boring cousin of spinach and arugula. I'm sorry to break it to you, but you couldn't be more incorrect. 

I actually chose this salad over a burger for lunch last week. There the burger sat waiting to be warmed up, doused in mustard (Not ketchup. NEVER KETCHUP!) and devoured by yours truly. But, instead of eating that fabulous burger, I opted to go through the steps to make this salad - because it really is that good.

Before you have me committed to an asylum for choosing salad over a burger, hear me out. Due to its grilled preparation, the romaine takes on a completely different flavor, characterized by smokiness and scorch marks. Add some bacon and feta cheese and you have a salad that is finally worthy of running the show.

And it's pretty darn healthy, too. Not that you care...

Grilled Romaine Salad with Bacon and Feta

Prep time: 2 minutes

Cook time: 4 minutes

Servings: 1

Ingredients:

• 1 head of romaine lettuce - I have been using the smaller ones from CostCo because they are the perfect serving for one head per person. If you use a larger head, you could easily split this between two people!
• 1 tbsp olive oil
• 1 piece of uncured bacon
• 2 tbsp feta cheese (or your cheese of choice)
• Ground black pepper

Directions:

1. Cook the bacon any way you want, then set aside. I save a few pieces after making a weekend brunch and crumble them up in a bag.
2. Rinse the romaine head, then pat dry.
3. Cut the romaine in half, lengthwise (see images below).
4. Rub both sides of each romaine chunk with olive oil.
5. Cook on medium-high heat on a grill (or on a grill pan - since it's winter already and going outside is awful!). 
6. After 2 minutes (or when scorch lines show up on the bottom), use tongs to flip each piece. 
7. 2 minutes later, remove from heat. Sprinkle with pepper and add feta and crumbled bacon.
8. ENJOY IT. YOU'RE WELCOME.

High Protein, Gluten-Free Pumpkin Pie

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On our way home from Northern Michigan, I was starting to feel that good old fall nostalgia. The trees are starting to turn, I'm having to check the weather and actually think about how to dress myself, and my instagram feed is being taken over by #PSL (Pumpkin Spice Latte - I stay away, but here's a skinny copycat I made three years ago).

We stopped at Martha's Vineyard for a little DIY charcuterie action and a can of organic pumpkin caught my eye. I threw it in the basket and immediately started taking mental inventory of what else we had at home that I could combine it with.

And then this little ditty came to life. But I wasn't sure what to call it. Easy? Gluten free? High protein?

^^^^ALL. OF. THE. ABOVE.

YOU'RE WELCOME.

High Protein, Gluten-Free Pumpkin Pie
Ingredients for pie filling:

• 1 can organic pumpkin
• 1/2 tbsp half and half or heavy cream
• 1 tbsp coconut milk
• Egg whites from 3 eggs
• 1 whole egg
• 2 tbsp coconut flour
• Vanilla/Sweetener - Use any of these combinations: [1 tbsp liquid stevia + 1 tsp vanilla extract] [1 tbsp liquid stevia + 1 tbsp liquid vanilla stevia] [2 tbsp stevia powder + 1 tsp vanilla extract] [2 tbsp white sugar + 1 tbsp brown sugar + 1 tsp vanilla extract]
• Optional: 4 tbsp unflavored protein powder (I used Great Lakes Gelatin and highly recommend it - this ended up with 10g of protein per slice by incorporating it!)

Ingredients for pie topping:

• 1 tbsp coconut oil
• Sweetener - Use any of the following: [1/2 tbsp liquid stevia] [1/2 tbsp maple syrup] [1/2 tbsp agave nectar]
• 1/2 cup pecans, crumbled or chopped into smaller pieces 
• 1/2 cup oats
• WHIPPED CREAM! Gotta have it.

Directions:

1. Preheat oven to 350.
2. Combine ingredients for pie filling and mix until well combined. 
3. Spray a baking dish (I used a 10 inch round dish) and then place the mixture inside evenly. 
4. Bake for 45 minutes.
5. Meanwhile, combine pie topping ingredients (except for whipped cream) in a pan on medium heat. Sautee together until the aroma is powerfully fall!
6. Once you take the pie out of the oven, sprinkle topping over it. 
7. Top each individual piece with whipped cream and serve!

P.S. If you've been following me since the beginning, you know I've got a plethora of pumpkin recipes on this site. A few years ago, I did a "Twelve Days of Pumpkin" series and basically turned my entire kitchen (and fingers?) orange. But, it taught me how many different food items you can incorporate pumpkin into. Looking for a little (or a lot) pumpkin in your life? Check these out!

WHAT ABOUT YOU?

• What's your favorite fall-themed recipe? 
• Are there any fall recipes you love but want to see "healthified?"

On Changing Seasons

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Summer, for us, has been a season of stay.

Stay in Michigan. Stay by the beach. Stay in our new state, our new house, our new everything. It has been a season of exploring this amazing hidden gem that is West-and-Northern Michigan, and the unreal, crispy clear water and white sand beaches it holds.

It. has. been. insane. <--in a goooooood way. I have become accustomed to gorgeous vistas, hot dune climbs, and the wavering bumps of riding in a boat. I've had a permanently packed beach bag for three months, and yeah, I've actually used it, sometimes many times in a week.

Can you blame me?

But, that season of sunny relaxation is waning, giving way to something also great but entirely different. Next up is fall (duh) and lades and gentleman of the jury, it is already here.



Fall is shaping up to be a season of go. Go to weddings. Jetset to Florida, Atlanta, Boston, and so on. Go tour wineries up north, go to the Florida keys, go to Chicago. Go, go, go.



And I'm okay with it. The leisurely summer has been a blast, but I am a fast paced girl, and I am more than ready to see what kind of crazy productivity this "go" pace brings with it.

Have some suggestions on fall "go" activities for me? Leave them in the comments below :)

Cheers to Fall!

WHAT'S ON YOUR DOCKET THIS SEASON?

• What are your favorite fall activities?
• Any locations you like to visit in the fall?
• What fall foods are you most exited to make?

P.S. Like those pics? Follow me on instagram!

How To Get Ready For Fall - Carly Style

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I like to be prepared. This applies to the changing of the seasons, too.

Summer is by far my favorite (see why?), so I have to really coax myself into accepting fall. Once I convince myself I'm ready, though, it's full steam ahead.

So, here is my somewhat satirical but also admittedly accurate strategy this year. It involves everything from retail therapy to some good old fashioned orchard time. 

Note: These pics come from my insta - FOLLOW ME and let's be friends!

1. Bust out the Lululemon jackets. 

I live in athletic wear during the colder seasons, and I have a feeling that being self-employed is only going to further encourage this habit. In fact, based on Friday's insta, I've already fallen back into it. It was 80 degrees outside, but I was headed to the gym and Costco (which is freezing inside), so I felt justified.

Whether it's Lululemon another of your favorite brands, fall is a great season for being comfy. I'm a big fan of wearing things that can stretch (<--punny) from an outside fall jog to a grocery store run for canned pumpkin!



2. Make reservations for a winery tour weekend. 

We're doing the Harvest Stompede in about two weeks to ring in the new season. Basically, we will be touring around the Leelanau Peninsula Wine Trail on foot and seeing about 25 wineries, where we will taste wines and sample foods (basically my dream weekend). The first day kicks off with a 5k run, which we are opting to skip - after all, it's not vacation if you have to get up at the butt crack of dawn.

Depending on where you live, you may be able to find something similar nearby (check out this Wineries By State website). You may not be able to find so many in one place like we have here in NoMi, but there are various wineries and distilleries in most of the United States.

3. Bust out the fall boots (and maybe by some more).

Last year, my Frye boots purchase was my initiation into appreciating fall. I am not going to lie, retail therapy works wonders, especially when it comes to easing into a new season. Next up? I need a pair in black...

But, seriously. Why are boots so amazing? I am pretty sure they define fall for most women my age.



4. Go apple picking.

Apple picking is really not that far away - last year, this picture was taken on September 2nd. As in one week from now. This lead to some pretty amazing flourless apple pie.

Why is this awesome for Fall? Because the weather is still nice enough (albeit quite crisp!) to allow for some outside fun, and the end result of amazing fall smells in your kitchen unbeatable!



WHAT ABOUT YOU?

• What's your favorite season?
• What are your tips and tricks for transitioning excitedly?

Ten Things Fo' FRIDAYYYYYYYYYYYYY

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/// 1. /// I am OBSESSED with the show Orphan Black. I can't stop watching it, even though it scares the shite out of me. True story: two nights ago, I needed advil and literally CRIED in fear until my husband agreed to walk me downstairs and get it with me "to protect me from Helena." I really should not be watching this show but I CANT STOP!

/// 2. /// My Jawbone UP finally bit the dust, and I needed something to count my steps or else I feel like I have no data to track! Finally crossed over to the dark side and am experimenting with a FitBit. Any other suggestions?

/// 3. /// My brother sent me this the other day, coincidentally just as my husband and I were complaining that our muscles HURT. SO. BAD. after lifting the day before. Lawd I must admit I like waking up like this.

/// 4. /// Our coffee maker has been going crazy and leaking all over the counter, so we finally stopped using it and went back to the french press for now. I forgot how amazing french press coffee is. It's like drinking velvet.

/// 5. /// MY SUCCULENT IS HAVING TRIPLETS! I have been experimenting with succulent propagation and recently returned from up north to find little baby triplets growing. I am such a proud mom!

/// 6. /// I need this water bottle. Because hydration.

/// 7. /// My sister visited last weekend and the weather was perfect and the sangria was good and and and and and and and... come back!

/// 8. /// I was up in NoMi (Northern Michigan, quit trying to make fetch happen) earlier this month with my in-laws, and had the most glorious time ever. HOW CAN YOU COMPLAIN WHEN THIS IS YOUR LIFE?   <ALSO... find me on instagram!>

/// 9. /// My one year wedding anniversary is coming up SO SOON. One week. How does time fly so fast?

/// 10. /// I am mentally preparing myself for fall by perusing black leather boots. Follow me on Pinterest, let's over-do it together!

Brussels Sprouts, Butternut Squash, and Bacon Salad

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I made this tasty salad a few weeks ago but then completely neglected to share it with you all. Blame it on I-Started-My-Own-Business-And-Moved brain, I guess...

I used to make brussels sprouts, butternut squash, and bacon and devour it, but something about that combination on its own had its way of leaving me extremely full. Instead of following that tradition, this time I served up less, but used it to top a bed of spinach. It ended up being the most delicious and comforting salad. Seriously, it's like taking an old fashioned comfort food and making it healthy.

What's not to love, right?

Brussels Sprouts, Butternut Squash, and Bacon Salad

Servings: 4

Ingredients:

• 2 cups brussels sprouts, rinsed
• 2 cups butternut squash, cubed
• 8-12 strips uncured bacon
• 1 tbsp olive oil
• 1 tbsp oregano
• salt, pepper to taste
• 4 cups spinach

Directions:

1. Preheat oven to 400 degrees.
2. Line a baking pan with aluminum foil. Place bacon in a thin layer and bake for 25-30 minutes or until crispy. Drain and let dry.
3. Toss butternut squash with 1/2 tbsp olive oil, oregano, and a sprinkling of salt and pepper.
4. Line another baking pan with aluminum foil and spray with cooking spray. Spread butternut squash on top of the foil and bake for 25-30 minutes, or until butternut squash is soft.
5. Steam brussels sprouts for 15 minutes, or microwave for 8 minutes, until soft and tender. Sprinkle with remaining 1/2 tbsp of olive oil, salt, and pepper.
6. Combine cooked butternut squash and brussels sprouts. Crumble bacon and add to the same bowl. Toss well.
7. Put over a bed of fresh spinach! No dressing required, but this would be delicious with a simple drizzling of olive oil and lemon.

Madison Trip

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Happy Fall! It's finally feeling a bit crispy in the air here in Chicago. In an effort to visit my cousin in Madison before it got too frigidly cold, we headed up there for one night this weekend.

The secret to a good trip? Start your morning with a spin class and a latte. Boom. Simple as that.

When we arrived in Madison, some of us were in need of caffeine, so we headed over to Mother Fool's. I opted for a Lavender and Mint Kombucha (made in Madison!) instead of coffee, and it was delish.

We also scoped out some of the street art in the area. Pictured below are Meep and Obey.

Next, we decided to head over to the terrace downtown for a pitcher of beer.

It was super gorgeous and just the right temperature for a booze infused conversation on a relaxing afternoon. The lake was so shiny and placid that it looked like a monstrous pane of glass.

An hour and two pitchers of beer later, the sky started to darken and it began to mist. Soon thereafter, the sky opened up and we found ourselves sprinting to the car. We finally made it, drenched, and headed over to The Old Fashioned, which is right by the capitol.

After dinner, we headed back to my cousin's to take the dog for a walk. Corgis are a big thing in my family, and my cousin and her boyfriend have a Corgi pup. Cute as a button.



My cousin and her boyfriend had found a special, hidden little public beach next to a private dock, and we spent a few minutes hanging under a tree and watching the water.

Post-dog walking, we went back to the apartment for a home crafted cocktail. My cousin is a gifted mixologist and whipped up some delicious and refreshing cocktails.

Recipe: Middled cucumber and basil mixed with gin, sparkling water, and strawberry puree. Topped with a cucumber slice. Perfection.

With cocktails in hand, we sat down at my cousin's road sign coffee table to play some Euchre. My husband and I got our butts handed to us on Guacamole night, so we were determined to redeem ourselves.

A few rounds later, we decided to head to a bar called Mickey's for a night cap. I rolled out in an old jean jacket of my uncle's, which my cousin had tailored. 

The next morning, we woke up after a short sleep. We had to hit the road in order to be back in town for my husband to watch the Bears game, so we grabbed food at Marigold Kitchen.

I stuffed my face with a breakfast sandwich, minus the sandwich part, and it was perfect. I was impressed that the restaurant had some small portioned breakfasts (which can be hard to find in the Midwest, let's be real) as well as a ton of gluten-free options.

WHAT ABOUT YOU?

• What did you do this weekend?
• Have you ever been to Madtown?

Gluten Free Upside Down Apple Pie

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It's fall and I just can't stop. Can't stop, won't stop. Buying scarves. Drinking lattes. Wearing Frye boots with two layers of socks. [And simultaneously rocking a tank top in the 70+ degree weather (I'm looking at you, Chicago).]

What is it about Fall that makes me so excited? Maybe I fell in love in Fall. All I know is that it's here, and I want to bake things, carve things, go places, and eat things. In no particular order.

I had a major sweet tooth on Saturday, and indulged myself with chocolate, ice cream, and homemade apple pie. Sweet tooth or not, I was determined to be sensible about what exactly I was consuming. So, when I realized we had a helluvalot of apples, I decided to make said apple pie as natural and healthy as I could without sacrificing flavor. 

Gluten Free Upside Down Apple Pie

Ingredients:

• 4 Apples (I used Fuji), Washed
• 2 tablespoons Lemon Juice
• 1/2 tablespoon Cinnamon 
• 2 tsp Liquid Stevia or 6-8 packets Sugar Substitute (Stevia products are better for you than Splenda! Just sayin...)
• 1/4 cup Coconut Flour or Almond Flour (or Regular Flour if not Gluten-Free)*
  *Note: You can omit the flour entirely if you want and just use granola and/or oats. You will have to add 2 more tbsp of oats and adjust as needed to make sure that the crust is crumbly before baking*
• 2 tbsp Granola (or 3 tbsp Oats) - I used Twofold Quinoa Granola
• 2 tbsp Maple/Agave

Directions:

1. Preheat the oven to 400.
2. Slice washed apples into thin pieces. Toss in a bowl with lemon juice, cinnamon, and stevia/sugar substitute until the apple pieces are fairly evenly coated. Place in a greased/sprayed cake pan or pie tin, laying the pieces flat in a few layers (it doesn't have to be perfect).
3. Put in the oven, covered in aluminum foil, for 30 minutes.
4. To make the crust mixture, combine coconut flour, granola, and maple/agave in a bowl and mix with a fork. Add flour and agave as needed until you get a crumbly texture.
5. Take apples out of the oven and remove aluminum foil cover. Sprinkle apples with the crust mixture, coating evenly.
6. Turn the oven temperature down to 325 and put the pie in, uncovered, for 30 minutes, or until crust has browned.
7. Serve with a scoop or vanilla bean ice cream!

**Note: Twofold provided me with a few sample products to try. I was super excited to use this quinoa granola, and it was utterly crunchy and delicious, but the law says I gotta tell you that it was fuh-ree for me!**

Butternut Squash Quinoa Salad with Brown Butter

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I've got some delicious comfort food for you today, guys. And also a lesson. It's very simple and can probably go without saying to some of us, but it's always good to be reminded of.

Be random.

I'll admit that I can become a slave to routine on occasion. A victim of schedule. I can become so excited about plans I've made that I forget to let myself go.

But it's important. Because life is short. And I think I'm spot on in saying that life wasn't meant to be rigid, scheduled, and organized... at least, not all the time. Life is for jumping into the ocean and spontaneous picnic trips to Wicker Park, for putting Sriracha on everything, even though it makes you jump up and down as your mouth burns with fire. Life wants us to give in to random, sometimes.

...so when you randomly feel the urge to buy a butternut squash at Jewel, buy it!

Also, browned butter. Too delicious. But I should warn you: there is such a thing as too much. I swear I had a browned butter headache this weekend after making a batch of cookies and eating far too many. No, I'm not insane.

Butternut Squash Quinoa Salad

Servings: 4

Ingredients:

• 1/2 butternut squash
• 1/4 stick butter
• Italian seasoning
• Sea salt
• Pepper
• 2 tablespoons Pine Nuts
• 2 cups Quinoa
• 3 cups water
• 1 tablespoon cumin powder
• 2 tablespoons Feta Cheese

Directions:

1. Strip and cut butternut squash. Use a veggie peeler to strip the outside layer, then cut about 1/2 an inch off of the top and bottom (this will keep it stable). Cut in half (basically at its "waist"), then cut down the center of each of those pieces. Spoon out the seeds inside, then chop remaining "meaty" parts into small cubes, about 1/2 inch thick. Sound confusing? Here's a tutorial.
2. Brown the butter (Don't know how? Here's a tutorial!). Add butternut squash cubes and sprinkle with Italian seasoning. Mix well, then keep on medium low heat for 15 minutes, stirring occasionally.
3. Meanwhile, combine rinsed quinoa and water, then heat over medium heat until boiling. Add cumin, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. Add pine nuts to butternut squash and continue to stir occasionally for another 5-10 minutes, or until butternut squash is soft.
5. Add butternut squash to cooked quinoa and toss well. Add feta cheese just before serving.

Notes:

• A big Butternut Squash will make enough for 10 servings. For this recipe, you should only need about 1/2 of one... but depending on the ratio of butternut squash to quinoa you're looking for, feel free to experiment. It's not an exact science here. 

10 Delicious and Healthy Fall Recipes

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Happy Fall! How many times have I said that already? You'd think I was an easily excitable person or something...

For those of you who followed me a year ago, I did a series of posts called The 12 Days of Pumpkin (you know, "On the first day of Pumpkin, my true love gave to me... 12 pumpkin fries, 11 pumpkin truffles, 10 cups of oatmeal, 9 golllldennnn cupppcakesssss!"). Anyway, while I work on some fall recipes for you, I decided to compile the best of fall...

Apples and Pumpkins, mostly. Because who doesn't love that?

Recipes are below, listed in order of the images here. Go buy a can of Pumpkin and a crate of apples. Go crazy. Go hog wild. Whatever they're saying these days.

Pumpkin Cheesecake Cupcakes

Spicy Pumpkin Fries

Healthy Apple Pie in a Cup

Pumpkin and Walnut Oatmeal

Wasabi and BBQ Roasted Pumpkin Seeds

Pumpkin Cheesecake Truffles

Whiskey Apple Cider

Pumpkin Spice Latte

Healthy Upside Down Pumpkin Pie

Pumpkin Pancakes