Parmesan Truffle Popcorn Recipe

Holy yum.

Parmesan cheese. Sea Salt. White Truffle Oil.

It may not look like much, but it's better than anything you've ever bought from the store.

After Justin and I inhaled this, he said he didn't know how we ever bought popcorn from the store before this, and I totally agree.

Homemade popcorn is so much cheaper and healthier. You can buy a bag for less than $2 and it makes at least 15 servings. We typically make about 3-4 cups at a time.

I was recently flipping through a magazine and came across a healthy snack idea. It said that 3 cups of popcorn with 2 tsp. Parmesan cheese and some sea salt was only 120 calories.

This inspired tonight's snack; however, ours included a secret ingredient - white truffle oil. Its aroma and flavor just take this popcorn over the top.

The back of the kernel bag gives directions on how to make the popcorn. These directions pretty much say to heat canola or vegetable oil in a pot over medium high heat. Place a kernel in the center and cover. When this kernel pops, you add your desired amount of kernels to the pot, making sure to keep it as one sparse layer. If you add too many kernels, they won't all pop.

I like to slightly crack the lid once I put all of the kernels into the pot to give it more air, and I recall reading that it helps keep the popcorn from burning.

Once you hear the kernels stop popping, quickly remove from heat and into a serving bowl. I generously sprinkled fresh Parmesan cheese, sea salt and a light drizzle of white truffle oil and then sifted the bowl around to coat evenly.

Enjoy!

Thai Steamed Mussels Recipe

I love muscles.

But I really love, love mussels.


Every time mussels are on a menu, I have to order them for an appetizer.

I love sipping the yummy sauce out of the shell, the texture of the mussels, sopping the sauce with warm bread, etc., etc. etc.

Plus, it's probably the simplest shellfish to eat. I feel like lobster and crab really make you work for your food, but mussels just open up for you before they hit your plate.

I've been dying to finally make some Thai mussels, but I've been super intimidated. Mainly because I didn't know how to "debeard" or "scrub" the mussels. Sounded like so much work! Other than debearding the mussels, the directions looked really easy, but I feel like until I see someone else do it then I really know what I'm doing.

This would be where helpful how-to YouTube videos come in handy.

I found this great video that quickly shows how to debeard a mussel, clean a mussel, and how to tell if it's alive or dead.



I especially found this video helpful because it demonstrates how to determine if a mussel is alive or dead. Dead mussels are the ones that are already open when you buy them at the grocery store. If they won't close, they're dead and a health hazard to eat.

This meal really couldn't have been easier to make. All I had to do was toss all the ingredients into a stock pot, bring it to a boil and then add the mussels.

Voila!



I found the original recipe on AllRecipes (like always) but made a few tweaks to the amount of ingredients.

Thai Steamed Mussels Recipe

Serves 2
Prep: 20 minutes
Cook: 10 minutes

Ingredients

- 2.5 lbs fresh mussels, scrubbed and debearded
- 3 tbsp lime juice
- 5/8 (13.5 ounce) can unsweetened coconut milk
- 3 tbsp dry white wine (I used Pinot Grigio)
- 1 tbsp Thai red curry paste
- 1 tbsp minced garlic
- 2 tsp Asian fish sauce
- 2 tsp white sugar
- 1/4 cup chopped fresh cilantro

Directions

- In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
- Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

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Question

Do you like mussels? Have a favorite type of shellfish? Any recipe suggestions?!

A Crisp Saturday Run + Tuna Salad Recipe

There's nothing better than starting your day with a run.

Mine and Justin's training plan calls for long runs on Saturdays, which we LOVE because we can knock it out first thing and then play all weekend!

This week was a cut-back week, so our long run was 5 miles. Easy breezy, beautiful Covergirl 5 miles.

It was a crisp 48 degree morning! I didn't bring a long sleeved running shirt with me, so I borrowed Justin's :)


It's kind of pathetic that it actually fit me pretty well ha.

I even got him to do the running pose with me...


Yayyyy...we love marathon training!!!!!

This was our first week that neither one of us missed a workout. So proud! I'm even more proud of Justin since he's known to skimp on the weekday runs in favor of only doing the long runs.

The other week when we were doing our long run, I whizzed passed him in the last tenth of a mile and gave the victory dance at the end. This was my plan again today until he decided to run a sub-8 pace during the 5th mile. GRRR!!


I was originally running a 7:50ish pace during the 5th mile, but admitted defeat and backed off while Justin just cruised without me...so sad.

He makes running a sub-8 pace look like he's just having a relaxing run. I feel like if someone saw me running that pace they'd clearly notice that I'm sprinting and out of my element.

I'm pretty sure I looked like this in my attempt to keep up with Justin...


Source

Either way, it was such a relaxing yet invigorating run. I could definitely notice a difference during this run after doing all three training runs earlier this week. I can tell my body is getting used to running again, and it's beginning to feel more natural than forced. Then again...it doesn't hurt that it was only 5 miles. I'm sure next week's 9 miler will be singing a different tune. Also, this course was super flat, and the hills in Chapel Hill are a killer on the calves!

Even though my tummy was feeling a little shook-up after my last speedy mile, I knew it was necessary to get some food in my belly.

It's important to fuel your body properly when you're constantly running, and the time period after your run is especially important. The meal should be a balanced healthy carb to protein ratio in order to help repair and build muscle (source).

What better than a super high protein tuna salad sandwich? Easy, cheap and delicious!


High Protein Tuna Salad Recipe

Serves 4 to 5
Time: 5 minutes

Ingredients

- 10 oz Solid White Albacore Tuna aka 2 cans (drained)
- 6 oz plain Greek yogurt
- 2 tbsp Parmesan Cheese
- 3 tbsp Sweet Pickle Relish
- 1/4 of a Sweet Yellow Onion (finely chopped)
- 1/2 tsp Curry Powder
- 1 tbsp Dried Parsley
- 2 tsp Dried Dill Weed
- Sprinkle of Garlic Powder

Directions

Drain tuna and mix it with the yogurt, relish, finely chopped onion, and dried seasonings. Thinly slice the tomatoes and add it on top of the tuna. Serve sandwich on whole wheat bread.

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I made this recipe the other week and healthified the version I found on AllRecipes. I love that website! Yogurt instead of mayo is a healthy substitute that reduces the unhealthy fat found in mayo and adds lots of protein. Protein = feeling fuller longer + builds muscle.

Now it's off to watch lots of football! GO HEELS!!

Question

How are you enjoying this beautiful weather?

I've noticed a lot more people are running and walking along my normal running route. So nice to see everyone being so active!

Overnight Oats: Healthy and Quick

Chocolate for breakfast?

Yes, please.

Did I mention it's healthy and super quick to make? Bonus points.

Good morning my beautiful Chocolate Overnight Oats breakfast!


I'm a big fan of oatmeal in the morning for all the above reasons. It's quick, healthy, delicious, and you can add new things to it all the time (ie. bananas, peanut butter, strawberries, blue berries).

I randomly stumbled upon a post by Oh She Glows that described the nutritional difference between four types of oatmeal - Instant Oats, Quick-cooking Oats, Rolled Oats, and Steel-cut Oats.

Here's a review from her blog:

Instant Oats have been cooked, dried and rolled and are the most processed way to eat oats. Instant oats are very thin and need only hot liquid to soften. They are ready in about 60 seconds. While they are the most convenient (although some might argue that overnight oats are the most convenient!), they often have a lot of added salt, sugar, and other strange ingredients.

Quick-cooking oats are simply rolled oats that have been cut into smaller pieces. They cook in about 3-4 minutes.

Rolled oats are also known as Old-Fashioned Oats. They have been steamed, pressed with a roller, and dried. Cooking time is between 5-10 minutes. These are the oats that I use in my oatmeal recipes and in some baking recipes.

Steel-cut oats are also known as pinhead oats (pinhead…ha), coarse-cut oats, Irish oats, or Scotch oats. They are oat groats (the inner portion of the oat kernel) that have been cut into 2-3 pieces rather than being steamed and rolled. Steel-cut oats are coarse in texture and remain chewy even after cooking and re-heating. They generally take about 20-25 minutes to cook, although there is a quick-cook overnight method too.

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So what kind of oatmeal have I been eating for the past year or so? Instant oats.


I loved that darn variety pack (especially the banana bread flavor)! But just like my love for Brixx pizza was ruined by finding out that pizzas are over 1200 calories, my love for this oatmeal is out the window too.

However, I don't have time to make oatmeal in the morning, especially after a morning workout. I need something quick and satisfying.

Here's where overnight oats come into play.

All you have to do is scoop some Old Fashioned Oats and milk into a bowl the night before, cover it up with some plastic wrap, and in the morning you're breakfast is ready!

This morning, I tried Julie's Chocolaty Overnight Oats recipe.



Chocolaty Overnight Oats recipe

Ingredients

1/2 c. old fashioned oatmeal
1/2 c. almond milk (regular milk will also work)
1 heaping spoonful dark chocolate cocoa powder
1 tbsp. chia seeds
1 packet or 1 tsp. sweetener (such as Stevia, Splenda or sugar), optional
½ banana, sliced

Directions

Combine oatmeal, sweetener, and milk in a container, cover, and refrigerate overnight. In the morning, stir up oatmeal mixture. Top with frozen banana slices, stir, and enjoy! Note: You may stir in more milk in the morning until your desired consistency is achieved.

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I didn't have any chia seeds, so no need to include them if you don't already have them :) Also, I went a little too heavy on the "heaping spoonful" of cocoa powder. I love chocolate, but I think this morning fixed any chocolate cravings I'll have for a month. I think next time I'll go lighter on the cocoa and add some peanut butter.

Here are a few more yummy looking oatmeal recipes I can't wait to make!

Chocolate Peanut Butter by Kath Eats Real Food


Cinnamon Peanut Butter Swirl Steel-Cut Oatmeal by Oh She Glows


Chocolate Chip Cookie Dough Glazed Steel-Cut Oatmeal by Oh She Glows

Apple Pie Overnight Oats by Clean Eating Chelsey


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Want to read more about oatmeal? Check out these interesting oatmeal articles:

10 Fun Ways to Cook with Oatmeal
How to Make Overnight Oats and Oatmeal Ideas
Make Ahead Steel-cut Oatmeal Recipes

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Question

Do you like oatmeal for breakfast?! Do you try new recipes with it??

Homemade Pizza

Raise your hand if you love pizza!

(Insert me raising my hand.)

However, my love for pizza has been on hold since my favorite place to go for it is Brixx. About 2 months ago I found out that their pizzas have on average 1200 calories. Considering I can eat a whole pizza in one sitting plus more, I went cold turkey on Brixx.

I was sad. But not 1200 calories sad.

Thank goodness there's still hope for me - homemade pizzas!


Yum..yum...and more yum!!

I was super excited about this creation because I had all the ingredients on hand except for the pizza crust.

Typically I would buy a whole wheat pizza crust, but since Justin was joining me, I decided to compromise on the pizza crust. He's a healthy eater, but I sometimes take it to the extreme, which leaves him groaning for a steak or burger...whoops :)

Here's a rough sketch of my recipe since homemade pizzas are really just all about adding what you love and omitting what you don't like.

Homemade Mushroom and Onion Pizza

Ingredients

4 garlic cloves minced
1 medium yellow onion (chunky slices)
mushrooms
cherry tomatoes
1/2 cup chicken (I used leftover rotisserie chicken)
1/2 cup marinara sauce
grated mozzarella cheese
seasonings (oregano, Italian, basil, whatever you like!)
1 pizza pie crust (preferably whole wheat)

Directions

- Saute garlic and onions on medium heat for about 4 minutes.
- Add mushrooms and cherry tomatoes for an additional 4 minutes.
- Reduce heat to low and continue to saute for a few more minutes.
- Smother pizza crust with as much marinara sauce as you want.
- Cover the sauce with the garlic, onions, mushrooms, tomatoes and chicken.
- Sprinkle as much mozzarella cheese and seasonings on top as you want!
- Insert pizza into pre-heated oven of 350 degrees for 10 minutes or until cheese is melted and the crust is golden brown (read your pizza crusts' directions in case they're different!)
- Final step: Open wide and say "Ah!"

Modifications for next time

I recommend adding black olives and some fresh basil to this for an extra taste of heaven!

You can definitely add more chicken if you want or less onions...it's your pizza...so just go with it! I stacked so many veggies on mine that they kept falling off with every bite :)

I guess I'm not the only one who has pizza on their mind because today I ran across quite a few articles randomly that talked about making homemade pizzas.

Runner's World has some great ideas for making pizzas at home plus some recommendations for healthy frozen pizzas.

Here's a quote from the article that gives you all the more reason to chow down on a piece of pizza:

"Marinara sauce is rich in lycopene, a cancer-fighting antioxidant. One study found eating a red-sauce pizza every week can lower your risk for certain cancers."

Shape also posted a delicious article on 5 Healthy Pizzas to Make at Home. The Grilled Caramelized-Onion Pizza with Rosemary, Olives and Prosciutto recipe is calling my name! And it only has 162 per slice....sweet! Or should I say yum??

Workout Update

I've been a sweat machine this week! I've already been to two 6am workouts. After tomorrow's 6am spin class, I will have worked out 6 hours since Monday. Sounds like a lot, but I'm not even sore...yet. I guess I'm just really loving my group classes at the gym :)

Question

Have you ever made a homemade pizza?? What's your favorite kind of pizza?

Meatless Monday

Today I didn't eat meat once. On purpose.

This past weekend, Justin and I curled up and watched three documentaries as Hurricane Irene passed through North Carolina. Two of them focused on food and the importance of what we put in our bodies.

The first - Fat, Sick & Nearly Dead


Focused "on two men whose bodies have been trashed by steroids, obesity and illness, this documentary chronicles the rigorous healing path -- including a two-month diet of fruits and vegetables -- that both attempt in a bid to rescue their health."

This documentary demonstrated how much the average American loves food, but to a point where they eventually are sacrificing their lives for it. One man who was in his fifties and about 50 pounds overweight, was at risk for a heart attack, but continued to eat his chicken fried steak and whatever else he wanted because he'd prefer to eat it then see his six children grow up. He didn't say that directly, but basically said he knew the direction he was headed in, and didn't plan to change it.

My main takeaways from this documentary were the focus on fruits and veggies in your diet. To maintain a vegetable based diet, the nutritionist in the film recommended eating meat only twice, if not once, a week.

Not sure if I can do that, but I'm working on cutting it out where I can :)

The second - Food, Inc.


This "Oscar-nominated documentary explores the food industry's detrimental effects on our health and environment."

What really stuck out to me about this film was the tour of the chicken farms. Here the chickens never see daylight and can hardly walk because the hormones they've been given have made them grow too big, too fast, and their bone structure can't support themselves.

The film showed the difference in size between a chicken breast you'd find at the grocery store with hormones and one without hormones. I will never buy a big chicken breast again. Also, I doubt I'll every buy meat that's not organic ever again.

I still think meat is important, but after these two documentaries, I'm convinced that I'll never buy general processed meat. The documentary also explains how one of the largest buyers in the meat market is first McDonalds followed by a few other popular brands like Perdue. Because these are the largest consumers of meat, they have the largest say in how it's produced. So even if you're buying meat from the grocery store instead of McDonalds be careful because it could be produced similarly to McDonalds' meat since there are only four meat processing factories in the United States.

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In reality, Justin loves cooking steak, and I love eating his amazingly, delicious steak. However, I am going to make steps to substitute animal protein for protein found in beans, lentils and nuts when possible. I also want to focus on trying recipes that don't incorporate meat. A great blog for these kind of recipes is Peas and Thank You. Sarah is a mom who feeds her husband and two young girls on a vegan diet. She makes healthy, but oh-my-goodness-I-want-to-eat-all-of-that-right-now recipes.

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Lunch

Was my go-to salad from the Abs Diet for Women.



Ingredients

- 3 cups mixed greens (I substitute 2 cups romaine, 1 cup spinach)
- 2 slices smoked deli turkey, chopped (today I substituted chickpeas)
- 1/2 small Granny Smith apple, chopped
- 1 tbsp diced pecans
- 1 1/2 tbsp Craisins
- 1 tbsp blue cheese crumbles
- Dressing: 1 1/2 tsp olive oil, 1 tbsp balsamic vinegar (I substitute light balsamic vinaigrette)

Makes 1 serving.

Calories per serving: 296; Protein 15 g; Carbs 31; Total fat: 15 g; Saturated fat: 3 g; Sodium: 590 mg; Fiber: 7g.

I'm assuming the noted substitutions I make alter the above nutritional details in favor of lower sodium and saturated fat.

Dinner

Was leftovers from last night! When scoping out recipes on Peas and Thank You, I asked Justin, "Do you want tacos tonight?" I thought he knew that I wasn't incorporating meat into last night's meal - I guess I thought wrong.

As we headed to the grocery store, Justin asked, "What kind of tacos are we making? Fish?? Chicken??" My response, "Nope! Roasted Chickpea Tacos!"

Justin's response, "Ugh! This is going to suck. I'd rather go out to eat and spend money than eat that."

Oh, well! My mind was made up :)

It turned out just as delicious as I anticipated. Justin was very apprehensive and at first thought it was "just ok" but I think that's because he was being Mr. Negativity. After a couple more bites of the tacos topped with the Mmmm Sauce he was sold and said it's worth making again. Yay!

(I'm borrowing pictures from Sarah's website since hers look much more appetizing than my quick iPhone photo. See above links to recipes for the sources.)



I was actually more excited to make the Mmmm Sauce than the tacos. I've heard several others talk about how it's just too good to be true, and they were right. It can definitely go on anything and tasted delicious over the tacos!

Did I mention this was a vegan meal? Actually, my first. Success!

Also, Sarah just published her first cookbook this summer and it's already hit the New York Times Bestsellers List. There's plenty of recipes to choose from off her website for free, but I'm definitely going to buy the book this weekend after payday!

Question

What's your stance on meat? Organic? Love a Wendy's burger? Have you tried any recipes from Peas and Thank You? Any recommendations on another good recipe?

All of her recipes look good and I can't wait to make more!