A Rambling Brain Post, and a VERY TASTY FLATBREAD PIZZA

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Sometimes, on the worst days, all it takes is a little flatbread pizza.

Wake up at 4am to help my husband finish packing and then drive him to the airport. Think I've thrown a travel pack of Pepto into his belongings, but I have no memory of where I've put it, so I double the effort and throw a second one in.

Make it home from the airport before the sun's up. Contemplate letting my dog take a piss because I know she's going to need to before I wake back up after the nap I'm about to take. Decide not to because I can barely keep my eyes open.

Nap. Nap. Wake up and text my husband. Nap.

Wake up at 8:45, walk the dog, pick up her warm gooey poop, hold my breath as I walk it to a trash can in the park.

Return home, ignore breakfast, ignore the kitchen.

Look at the laundry list of chores that need to be done on top of regular, actual work. Feel a little guilty about how desperately I want to mope on the couch.

Finally decide to make my breakfast at 10am. Mother freaking pizza.

Get giddy as the aromas of oregano and melted mozzarella fill my house. 

Feel like a genius.

Deal with the kitchen. 

Scrub bathroom floors.

Send important work emails.

Vacuum. Vacuum. Vacuum.

Run errands, come home and wash laundry and dry it and make the beds.

Finally sit down at a computer.

And write.

Easy-As-Pizza-Pie Flatbread White Pizza

Ingredients:

• 1 Flatout Bread Wrap (I used 100 calorie whole wheat)
• 1 tbsp olive oil
• 1/2 cup freshly shredded mozzarella
• 2 tbsp feta cheese
• 1 tbsp white onion, chopped
• 1 handful spinach
• 1/2 tbsp italian seasoning (any kind of mixed seasoning will do, or you can simply use oregano in its place)

Directions:

1. Preheat your oven to 350 degrees.
2. Place flatout bread wrap on a baking sheet. Spread olive oil around with a spoon to smooth it out and distribute evenly.
3. Add shredded mozzarella (freshly shredded truly is the best!), feta, and white onion. Distribute spinach evenly.
4. Sprinkle italian seasoning like it's freaking fairy dust all over that thing.
5. Bake for 10 minutes, or until the edges have begun to get brown and crispy.
6. Cut. Serve. Devour.

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.

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.

My Hangover Cure

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...the completely unofficial, and only once tested remedy.

Disclaimer: This is not a normal practice and I don't advocate being in the situation to even NEED a hangover remedy. But, we're all human, and sometimes we wake up with a banging headache that is screaming at us for having one too many drinks.

I woke on on Saturday morning feeling like I took a freight train to the face. Between drinking strong drinks, dancing at a concert, and eating octopus at midnight (why?!?!), my body was pretty angry.

Step One: Go to Brunch. 

If you can handle it, and it's relatively close, WALK THERE. As painful as it is, the fresh air and sunlight will help you a lot. When you're there, order something delicious and filling. I encourage eggs, meat, and bread. I ordered Naan with chicken chorizo and two sunny side up eggs. ALSO, DRINK WATER WHILE YOU'RE THERE!

Step Two: Add Nutrients. Another thing to do at brunch, if possible. We decided to hit up Meli Cafe, where they have freshly juiced beverages. I had a delicious beverage with a ton of freshly juiced ingredients, like oranges, carrots, apples, and beets. If you can't get it at brunch, at least add some fruit or take a multi vitamin. ALSO, WATER!

Step Three: Take A Nap

Now that you've stuffed your face, it's time to fall into a fitful coma for 3 hours. Or as long as you need to sleep. I napped while my fiance watched sports (what sport? no idea. didn't care). I am a strong advocate of napping to golf, because it is by far the most boring sport to me, and I can always nap. Other good options are: Friends Season DVDs, Avatar, any movies that are long.

Step Four: Sweat

This is the hardest one for me. Now that you've eaten and rested, you may feel just a little bit better. No, you're not ready to conquer the world. But, you are ready to sweat a little. Get the rest of that booze out of your system. You will probably want to sleep instead, but trust me, it's worth it. DO NOT FORGET TO BRING A WATER BOTTLE!

If you're worried about balance, stick with a bike or elliptical (don't want you hurting yourself!). I, for one, was brave and hit the treadmill. I ran 4 miles, but it took me a full hour. I alternated between walking (4mph), walking on an incline (3,8mph, 5-9 incline), and a light jog (6mph). 

I know what you're thinking... how on earth will I get myself to work out when I feel like death? Well, the answer, my friends, is water and entertainment. I brought my iPad and started catching up on Revenge (awful show, still have to watch it for some reason) and drank a LOT of water.

Step Five: Get Pretty

Now that you've eaten, napped, and sweated (and PLEASE tell me you've been drinking water), it's time to put yourself back together. I had plans for a friend's birthday party that night, and we were meeting at Blow by Blow to get our hair done, so I showered (had to) and did my makeup, then got dressed. I donned a good old arm party and headed over to Blow by Blow. Before and After pics below... it obviously helped.

Step Six: Have A Drink

Notice I did not say "Get drunk" or "Drink a bottle of wine." Having one drink is fine, but over-doing it will put you in the same predicament you are finally easing out of. So, chill out, have one glass of wine, and don't get too excited about the alcohol. I'm a big fan of red wine when I'm not feeling so hot, because it keeps me warm and feels somehow nourishing (again, this only counts if you're only drinking a little bit!).

Step Seven: Eat Again

Eat again, and eat a lot. You're finally in the clear, for the most part. I was at Pump Room and ordered a Kale Salad (read: nourishment, vitamins), a salmon over rice pseudo-sushi (read: healthy fats, light carbs), and some fried polenta (read: carbs and cheese in my belly). 

Step Eight: Learn From Your Mistakes and Just Go To Bed
Don't go out. Don't go drink more. Just go to bed. I cannot even describe how amazing it felt to crawl into a nicely made bed and curl up, knowing that I could drift off into sleep.

Question:

• What's your hangover cure?

Skinny Blue Cheese Salad w/ Mushrooms or Steak

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It tastes luxurious. Like the kind of salad that pretends to be good for you but is secretly bad for your health. But this salad's secret is the exact opposite - that it's even better for you than you think!

This was my last lunch before getting my wisdom teeth taken out. I wanted something creamy, delicious, and rich. I found it :) I actually ate this salad twice - the first time, with a few strips of delicious steak leftovers, which I cut into bite sized pieces before tossing the salad. The second time (pictured above), I added mushrooms instead (for no real reason other than not wanting to eat the exact same thing twice in a row).

P.S. Wondering how my wisdom teeth surgery went? Check out this post!

Skinny Blue Cheese Salad w/ Mushrooms or Steak

Calories: 168
Weight Watchers Points (Old): 4
Weight Watchers Points Plus (New): 4
Protein: 8.6g
Ingredients:

• 2 cups Spinach, rinsed
• 1 tablespoon Craisins or Raisins
• 1 tablespoon Sliced Almonds
• 1 tablespoon Feta
• 1 tablespoon Light Blue Cheese Salad Dressing
• Optional: 1 tablespoon Sliced Mushrooms
• Optional: 2 tablespoons Cut Steak

Directions:

1. Combine all ingredients
2. Add dressing
3. Toss!

6 Skinny Cocktail Recipes You'll Love

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Not sure if you'd noticed, but today's Friday. You're probably shedding tears of joy right now, aren't you? Me too, folks, me too. I'm pretty sure Friday is my favorite day of the week, simply because there's so much anticipation for the next few days of not working. And by not working, I mean exercising, baking/cooking/making things/taking pictures for this blog, finishing my book and/or editing, doing laundry... WAIT, stop, Carly! Now you're just depressing everybody. The weekend is supposed to be about relaxing... right?

Apparently my way of sending you all off to relax is by getting you drunk. Seriously - I looked it up. I've given you cocktail recipes every Friday for almost the entire summer. No, I'm not trying to kill you.

How about, instead of shoving just one recipe in your face, I give you 6? Look, now you have choices! People love choices! It's true, I asked my mom!

P.S. If thou goest shopping this weekend, I charge thee to instagram/tweet a picture of thy shopping cart with the hashtag #inmycart. 

P.S.S. Apparently, Old English and talking about social media don't exactly mix well. Oh well. These drinks do!

1. Blueberry Chambord Cocktail

2. Red In The Morning Cocktail (Sparkling Vodka Sunrise)

3. Whiskey Sweet 'N' Sour

4. Moonlight Basil Mojito

5. Skinny Strawberry Daiquiri

6. Purple People Drinker 

Red In The Morning Cocktail (Sparkling Vodka Sunrise)

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This was totally spur of the moment. One of those things that you throw together with no intention of it actually looking or tasting particularly great. And then, all of a sudden, the stars align and Voila! You've got yourself a legitimate cocktail.

For those of you who are familiar with a Tequila Sunrise, this is similar... but instead of Tequila, we're working with Vodka... and we're giving it a bit of bubbly sparkling water to keep it light and lower the calories.

Why did I name it Red In The Morning? We were brainstorming cocktail names with our guests and Justin suddenly blurted it out. It's part of a Sailor's phrase... "Red sky at night, Sailor's delight. Red in the morning, Sailor's warning." (Or something like that. I'm sorry if I butchered it!). And when I googled that phrase, here's the image that came up. Looks like the drink, eh?

So that's the story of the birth of Red In The Morning Cocktail. It's a harder version of a Mimosa - but you can drink it during brunch - or treat it like a Tequila Sunrise and guzzle it during cocktail hour!

Red In The Morning (Sparkling Vodka Sunrise)

Ingredients:

• Vodka
• Orange Juice
• Sparkling Water
• Grenadine

Directions:

1. Add 1 shot (or more if you're a daring Sailor, aye!) of Vodka to your cup
2. Fill the cup 1/2 way with Orange Juice
3. Fill close to the top (leaving just a bit of room for the Grenadine to fit!)
4. Pour Grenadine in, which will sink to the bottom

Note:

• If you MUST have ice, start with it in the cup. Your drink *might* not be as pretty, though!

CREDITS:

Red Sky At Morning Image Source

8 Truvia Recipes

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Two things I love: Getting great deals and making great (and healthy) meals. Every once in a while, the planets align so you can have both at the same time! Stock up on Truvia with these 75 cent off coupons! --> Truvia Coupon for 75cents off  Then, use it in the following recipes:

Berry and Ginger Infused Water

Want to get some refreshment from summer heat? Any of these fruit infused water recipes will do the trick! Add Truvia for a sweet treat!

Cotton Candy Rainbow Cake

Perfect for treating kids to a fun-looking cake, or for treating adults to a moment of childhood bliss, this cake packs all the flavor and color into a cake with no added sugar! Truvia is the secret :)

Homemade Coffee Syrup with Truvia

Use Truvia to make your own vanilla flavored coffee syrup! Perfect for adding to hot or iced coffee without adding sugar or calories!

Pumpkin Spice Latte

Use Truvia along with Pumpkin Puree to make a delicious latte!

Whole Wheat Flax Waffles or Pancakes

Substitute Truvia for sugar in this recipe for homemade waffles or pancakes that are actually good for you!

Skinny Summertime White Wine Sangria

You might have to double or triple this recipe, because your guests are going to be fighting over it! Refreshing cold white wine, combined with fruits, sparkling juices, and citrus flavors will keep you hydrated while making you feel like summer just began with your first sip!

Purple People Drinker: Blackberry Basil Cocktail for 66 Calories

Summer breeze. The sun is shining down on you as you sit, sipping on a delicious cocktail. It tastes light and refreshing, with blackberries and raspberries tinting the water purple and casually infusing the flavor. A touch of basil adds just enough complexity to convince you that you didn't make the drink yourself; it came from the bar. You're ready for number two. Where's the waiter?!

Strawberry Ginger Margarita

This drink is... happy. Summertime. Sunny. Fun. The tequila offsets the sweet, sugary goodness of the fruit, leaving you with a very balanced palate (and able to drink more than one!). Perfectly refreshing for an afternoon in the sun!

Find more light recipes here!

Avocado Grilled Cheese

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Crispy bread. Melted, delicious, sharp cheddar cheese. Avocado, cilantro, and onion spread. And tiny bits of spinach in between. It's like Guacamole and Grilled cheese had a baby. 

Avocado hipsters. Let's face it. They're everywhere. I'd like to assert that I've loved avocados since long before they were cool. Ask my mom. She'll tell you I loved guacamole even as a baby. That's proof of my eternal coolness, I'm pretty darn sure. I'm also darn sure that I loved corgis before they were trending. My family is now on their third corgi. We're corgi-obsessed. We have corgi coffee mugs, corgi t shirts... you get the jist. Well, all of these avocado and corgi hipsters can come beg me for love. I am the original, okay?!

Nothing like a good rant, amirite? [No. You're not. You need to move on.] Okay...

ANYWAY. Back to reality. I love avocado. I love cheese. I especially love grilled cheese. So it seems as though I should have created this easy concoction long ago... 

Avocado Grilled Cheese

Servings: 1 (but you will have enough leftover avocado spread for 2-3 additional sandwiches... or lots of chips!)

Calories: 215

Ingredients:

• 1 Avocado
• 1 tbsp Cilantro, chopped
• 1 tbsp Feta Cheese
• 1 tbsp Onion, chopped
• 2 pieces bread (I use Sara Lee's 45 Calories and Delicious bread... yes, that's the actual name... but feel free to class it up and use Sourdough if you don't mind the calories)
• Thinly sliced white cheddar cheese, to taste (or use a pre-sliced piece... but I promise you that white cheddar cheese will WOW your tastebuds!)
• 4-6 leaves of Baby Spinach

Directions:

1. Remove avocado skin and seed. For those of you who are sick of making a mess while skinning and seeding avocados: Cut a ring on the whole avocado, cutting it into two long halves. Then, on each half, carefully cut the inside (but do NOT cut the skin) into a tic-tac-toe pattern (intersecting lines). Then, use a spoon to spoon out the squares and put them into a bowl.
2. In a bowl, use a fork or large spoon to mash avocado 'meat' into a spread.
3. Add cilantro, feta, and onion, then mix well.
4. If using cheese that is not pre-sliced, cut thin pieces of cheese and set aside.
5. Spread a layer of avocado on one piece of bread.
6. Put this piece of bread down on a grill, stovetop grill, or panini press. Add a layer of spinach on top of the avocado spread, then add sliced cheese and top with the second piece of bread.
7. If making this on a stovetop grill, be sure to cover the pan and occasionally use a spatula to press down on the sandwich. Once the bottom side begins to brown, flip the sandwich and continue cooking until the other side browns as well. If using a panini press, cook until you see the browning lines on the bread and the cheese is melted.
8. Remove from heat, cut in half, and serve! 

Notes:

• We dipped these in Sriracha (which I am obsessed with, making my tongue really tired of the heat).

Basil Moonlight Mojitos... All for 50 Cal?!

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Floating in an almost glowing glass of delicious mojito, fresh mint and basil leaves combine to leave a light, refreshing, yet somewhat complicated flavor hanging on your palate. This drink will quench your thirst and cool you down, but not without inspiring you by way of fresh, minty goodness with a twist of basil. 

'

I love a good late afternoon cocktail... When I ran into Crystal Light's alcohol-free Mojito mix in Jewel last week, I was inspired. My mother's favorite cocktail at my ever-favorite Memphis martini bar is called the Butterfly, a brilliantly crafted love child of a mojito and a basil martini. It is refreshing, light, and has only the slightest hint of alcohol. The rest just tastes like... well, perhaps a summer breeze.

Picture me sitting on my parents' patio in the early evening. Dusk is settling down over the horse farm across the way and there we sit, sipping on mint and basil mojitos. What better way to spend your aftern-evening (or to spend 50 calories), I ask you?

Basil Mint Mojito

Prep Time: <5 Minutes

Calories: 50-70 (Depends on the alcohol you use. There are 5 calories per glass in the mojito mix and a very negligible amount in the basil and mint leaves, so that leaves you with only as many calories as are in the alcohol you add! A typical shot of rum is about 64 calories, according to Livestrong, but each drink has only 1oz, as compared to a typical 1.5oz shot)

Servings: Recipe makes 8-10

Ingredients: 

• 1 packet Mojito Mix, Crystal Light (See notes below the recipe for an alternate if you can't find the Mojito Mix at your local grocery store)
• 7 cups cold water
• 1 cup White Rum (or Vodka if you're anti-Rum)
• 10-12 leaves Mint
• 8 leaves Basil
• Ice

Directions:

1. Combine Mojito mix, cold water, and alcohol in a large pitcher and mix well.
2. Chop 1/2 of the Mint and Basil leaves into small pieces, then add to the pitcher.
3. Muddle (smash) 1/2 leaf each of mint and basil in each glass, then fill glasses with ice and pour mojito over the ice.
4. Garnish with extra mint and basil leaves if desired.
5. Enjoy!

Notes:

• Can't find the Mojito Mix (or don't have time)? Alter Step 1 the following way: First, in a small cup, muddle 8 mint leaves with the juice from 1 full lime and add this to an empty pitcher. Add 4 tablespoons of sugar or Stevia sugar substitute (for a lighter version). Instead of 7 cups of cold water, add 3 cups of water and 4 cups of sparkling/seltzer water (or soda water if you have no sparkling water around, though sparkling/seltzer water will be lowest in calories).
• If you're looking for a mint-garnished dessert to go with this fabulous cocktail, try this Fresh Lime Chiffon cake with Mint Sprigs on top from Smak!

Pear & Pistachio Feta Salad

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The perfect 100 calorie salad. Finally.

This salad is epic because it does double duty: it is simultaneously light and delicious, while packing a satisfying nutritional punch. The pears and tomatoes give the salad a semi-sweet juiciness that is perfectly refreshing for a summertime evening, while walnuts and pistachios work together to give the salad more than enough nourishment to carry you through!

I'm making a pact with myself. For the next month, my dinners will all be salads. Do you know what that means? It means we're about to get a lil salad crazy up in hurr. Or perhaps that I am a horrible pact maker. We'll see...

This is where the fun starts.

Pear & Pistachio Feta Salad

Servings: 4
Calories: 100

Ingredients (Salad):

• 6 cups mixed greens
• 1 Pear
• 12 Cherry Tomatoes
• 1 tablespoon Walnuts, diced
• 1 tablespoon Shelled Pistachios
• 2 tablespoons Reduced Fat / Fat Free Feta

Ingredients (Salad Dressing):

• 1 tbsp Olive Oil
• 2 tbsp Balsamic Vinegar
• 2 tsp Lemon Juice
• 2 tsp Honey
• 2 cloves minced garlic

Directions:

1. Prep ingredients: Cut the Pear into small slices, dice Walnuts (if you didn't purchase them pre-diced), and shell Pistachios.
2. Combine with mixed greens and Cherry Tomatoes
3. Mix dressing and stir or shake well, then pour over salad.
4. Serve!