snow weekend & biscuits

well, the minute my boss closed the office, i threw clothes in a bag and drove the semi-treacherous roads to murfreesboro. glad i left when i did, as we got the most snow i think i have ever seen in my twenty-three years and of course, we southerners freaked. if i hadn't have gone home, i would have been going stir crazy by myself all weekend. southerners don't really do snow. at least this girl doesn't. (well, we like how it looks, some of us just don't drive well in it.)

i spent the weekend snow-birnating with the family, zoo and all. and i couldn't have been happier. it was the perfect "get-away, detox" weekend. not sure why i felt like i needed a 40 minute trip down the road, but i needed some home-home time. and that i got. cabin fever much? we played tapple (harder than you think), watched a few movies (don't waste your time with sleeping with other people), did at-home facials, and cooked to our hearts content. and of course, some snow time was in order with the 5+ inches blanketing everything. stella couldn't get enough of it.

sunday morning brought a good ole southern breakfast, complete with mama's homemade biscuits. i've had a lot of biscuits in my lifetime, and i must say that my mama's hold their own against some of the best. the key she says? "white lily flour. its the lightest, fluffiest and best." and the recipe? just the tried and true one on the back of the white lily bag. it may be nothing out of the ordinary and a southern staple, but when my mom makes it, there's nothing better and it's something special that i treat myself to.

mama's homemade biscuits

2 c White Lily self-rising flour

1/4 c shortening

2/3 - 3/4 c buttermilk

1. preheat oven to 450 degrees. 
2. place flour and shortening in mixing bowl. cut shortening into flour until well incorporated. 
3. stir in just enough buttermilk until dough leaves the sides of the bowl.
4. turn dough out onto a floured surface. gently knead two or three times. roll dough out until it is about 1/2 inch thick and cut with a biscuit cutter. 
5. place biscuits onto prepared sheet and bake 15-20 minutes until golden on top.

i think sometimes you need to be "trapped" (though i don't think that's the right word) with your family. it reminded me of times long gone, when we were little and school was out and all we wanted to do was have snowball fights and make snow cream. there were little cares because there was nothing you could do if you wanted.

it was snow much fun. but now that i've had my white snow fix, i'm ready for my toes to be in some white sand.

xoxo,
clp

peppermint buttercream chocolate cake

my two favorite combinations for christmas baking? chocolate & peppermint. peppermint bark, peppermint chocolate cookies, peppermint hot chocolate. you name it, i'll probably like it. today i am sharing a recipe i made this past weekend... ricotta chocolate cake with peppermint buttercream frosting. i know, ricotta in a cake? trust me (or really, trust my aunt's recipe), the ricotta makes the cake so moist and no one will believe the cake started with a mix! and the buttercream frosting with crushed peppermint in it? perfect way to top the cake off.

ricotta devil's food cake

1 devil’s food cake mix

1 cup ricotta cheese

½ cup oil

1 cup water

2 eggs

1. preheat oven to 350 degrees. Grease and lightly flour cake pan and set aside. 
2. in a large bowl, mix all ingredients together using an electric mixer. Pour cake into floured cake pan. 
3. bake at 350 for amount of time specified on cake mix box.
4. allow to cool before icing.

*I made it in 2 9-inch rounds, but because it is so moist, I would probably next time just make it as a sheet cake and easier to slice.

peppermint buttercream frosting

2 sticks unsalted butter, softened

3.5 cups (32 oz) powdered sugar

2 tsp peppermint extract

1 package crushed candy canes/peppermints – some reserved some for garnish

2-3 tbsp milk, added as needed

1. beat butter until creamed. 
2. gradually add remaining ingredients together with mixer, adding additional milk until desired consistency is reached.
3. store in an airtight container in fridge for up to two weeks. use on cake, cupcakes, cookies, brownies or just eat with a spoon!

it looked so good stella wanted a piece for herself! 

xoxo,

clp

some tricks, lots of treats

because making anything halloween themed is fun.

dirt cake trifle

1 package regular Oreos

2 large boxes sugar free instant chocolate pudding

6 cups skim milk 

8 oz cream cheese, softened to room temperature

1/4 cup sugar

1/4 cup splenda

1 8 oz container sugar free cool whip, slightly softened

candy corn, pumpkin candies, optional

1. put all cookies into large plastic ziplock bag and crush until they resemble "dirt" 
2. mix both boxes of pudding together according to package directions in a large bowl. set aside while the pudding sets.
3. meanwhile, beat cream cheese, sugar and splenda together
4. fold in cool whip and beat until incorporated
5. mix cool cream cheese and cool whip sugar mixture with pudding. beat until the two are combined.
6. layer 1/3 of oreo crumbles on the bottom of your trifle bowl. top with layer of 1/2 of pudding. next layer 1/3 of oreo crumbles then top with remaining pudding. dump the remaining crushed cookies on top. 
7. add seasonal decorations of choice (or leave plain and simple and serve all year!)
8. store in fridge

xoxo,

clp

zoodle soup + club soda bread

yesterday, i ran three miles for the first time in four months. it felt great to run and be outside in the beautiful spring weather, today, i am feeling every step of that run. my entire body is sore, but the pain is worth the gain. so tonight, i am sharing with y'all a quick, easy, healthy and delicious soup recipe. it takes less than 30 minutes and only takes a few ingredients, most of which you probably already have! i used my spirooli sprializer to make the zoodles, but if you don't have one, you can simply grate the zucchini or use a potato peeler. i highly recommend buying a spiralizer though, its one of my favorite cooking tools! i paired my soup with a couple club soda bread muffins (recipe below) and it was the perfect, easy meal for this sore body! 

white bean, tomato and zucchini noodle soup

1 can white beans, drained and rinsed

1 can petite diced tomatoes

2 cups chicken or vegetable broth

2 tsp onion powder

1 tbsp garlic powder

2 tbsp italian seasonings

1 tsp basil 

pepper, to taste

1 medium zucchini

shaved parmesan cheese, for serving

1. add all ingredients except zucchini and parmesan to medium pot, stir together and bring to a boil.
2. reduce heat and allow to simmer for 10-minutes.
3. while soup is cooking, spiralize zucchini and cut into smaller pieces (this will make it easier to eat).
4. to serve, add handful of zucchini to bowl, pour soup over and sprinkle with parmesan. (the hot soup will slightly soften the zucchini)

(serves 2)

(inspired by Housewife in Training)

club soda bread muffins

1/2 cup all purpose flour

1 cup whole wheat pastry flour 

3/4 tsp baking soda

pinch salt 

1 cup club soda

1. in a medium bowl, mix together all ingredients. 
2. spray muffin pan with non-stick cooking spray and evenly divide batter among six muffin tins (fill about 2/3 full). 
3. bake at 400 for 15-20 minutes, or until toothpick inserted comes out clean. 

(recipe slightly adapted from The Smart Kitchen Blog)

enjoy!

xoxo,

clp

skinny cobb salad for one

healthy, full of protein, balanced and filling: words that describe this skinny cobb salad. get your dose of monounsaturated fats (avocado), protein (grilled chicken, bacon, hard boiled egg), vegetables (cucumber, tomato, onion), and good-for-you carbs (quinoa) without sacrificing the traditional cobb salad taste (bacon, blue cheese). make for lunch or as a light dinner. order up! 

skinny cobb salad for one

mixed greens (i used spinach & romaine)

4-5 grape tomatoes, halved 

4-5 slices cucumber

chopped onion

1/2 avocado, cubed

1 hard-boiled egg, sliced

1 chicken tenderloin

1 slice bacon 

1/4 c quinoa, uncooked

1 tbsp coarse-ground dijon mustard 
2 tbsp bolthouse farms chunky blue cheese yogurt dressing

1. cook quinoa according to package directions. allow to cool.
2. meanwhile, season chicken with black pepper, garlic powder and lemon pepper. cook in grill pan until done. cook bacon simultaneously until crisp.
3. combine all ingredients except dressing in large, shallow bowl. crumble bacon and cut chicken into slices. refrigerate until ready to serve
4. serve topped with blue cheese crumbles greek yogurt dressing. 

xoxo,

clp

spaghetti squash pizza crust + book review

pizza: the ultimate cheat meal. i'm not the biggest pizza person, but when i want it, i want it. i have had a hankering for pizza the past few weeks, but i still wanted to try to maintain some sliver of health to my meal. i love making pizza on flat-out wraps, but i have had a spaghetti squash on my hands that has been waiting to be cooked so i opted to try a new, low-carb alternative: spaghetti squash pizza crust! i have tried cauliflower pizza crust, but it was a pinterest fail. this recipe was a success though! now if you like deep dish or crispy crust and crust is half the reason you love a slice of pizza, this isn't for you. however, the sauce and veggie toppings are my favorite part of pizza so this was perfect! tonight i just stuck with marinara sauce and turkey pepperoni with a sprinkling of parmesan and it silenced my craving!

spaghetti squash pizza crust  

1 cup cooked spaghetti squash

1/4 cup part-skim or fat free ricotta cheese

3 tbsp whole wheat flour 

pepper, garlic powder, to taste

1. preheat oven to 400.
2. combine all ingredients in bowl and stir until nicely mixed. 
3. pour mixed "dough" onto a parchment paper (this is important!) lined cookie sheet (or pizza pan) and shape into a circle. make it as thin or thick as desired.
4. cooke for 20-30 minutes, until edges are crisp.
5. remove pizza from oven, top with your favorite toppings and put back in oven to bake. 
6. pizza is finished when cheese has melted to your liking!

serves one

(slightly adapted from skinny girl standard) 

i also wanted to recommend a book i just finished, the good girl by mary kubica. what a suspenseful, page-turning novel. if you liked gone girl, then put this one on your reading list. you won't be able to put down the story of a one night stand turned into kidnapping with a love story and unbelievable twist at the end. the novel is a roller coaster of emotions and a puzzle from the very beginning. if you are in the mood for a thrilling, gets your heart beating mystery, read this ASAP! 

xoxo,

clp 

back at barre3 + breakfast

theclairewithredhair has hit a milestone... 50,000 page views! i cannot thank y'all enough for reading my ramblings and recipes, my thoughts and tribulations! i really do enjoy blogging and as long as you keep reading, i'll keep posting. and if you really like it, share with your friends and family!

as you have read about before i am not one to shy away from trying out fitness classes... from barre3, to total body to spin to hot yoga, i have tried quite a few. some i have hated (read: zumba) and some i am sore for a week afterward. my latest fitness class obsession is barre3. i have written about it before, but now i practice barre3 more frequently than in the past and can really see results. i started going to class infrequently about a year ago, but in the past three months or so, i go on a regular basis.

i have noticed such a change now that i go 3+ times a week. not only just in getting better and challenging myself more in class, but in my everyday life as well. barre3 is all about the mind body connection, a three part formula that carries you from class to work to home. the workouts are designed to change the body to "one of equal balance, flexibility and strength." so what changes have i seen since practicing regularly? more than i am most likely aware of. i can tell that i breathe better and more controlled in my other workouts and am aware of how my breathing connects with my workout. i have much better posture. i was talking with one of my favorite barre3 knoxville instructors, cara, and she told me that my posture has improved exponentially since i first started and she has noticed a change. i find myself carrying myself taller and sitting up straighter while in lecture or even just at home watching tv. my physical body has also changed. as many of you know, i was drastically underweight. now i am at a healthy weight, putting on about 15 pounds of muscle in the past year. barre3 has helped me do that. through isometric holds, light weights and small one-inch movements, i have built muscle and actually have a what they call a "barre3 butt!"

the barre3 method combines holds and both small and large movements to give the full body workout that revs the metabolism, increases the heart rate and energizes the body. i have never once left a class feeling worn out and exhausted, but rather feel energized.

in addition to taking studio classes, i partake in the online workouts as well as read the barre3 blog for recipes (which are all amazing) and health tips and have the barre3 app on my phone! i really do believe in everything that barre3 teaches... it has improved my lifestyle for the better. everyone at barre3 always has a smile on their face and is willing to talk to you, modify any poses and help you in any way that you can.

don't be afraid of trying a new fitness class. with the new year, try something new. you never know, it could become something that impacts your life in a positive way. try barre or spin or yoga or a new healthy breakfast recipe (below), whatever strikes your fancy!

PB2 overnight chia oats

1/4 c old-fashioned oats

1/4 nonfat greek yogurt

1/2 c unsweetened vanilla almond milk

1 tbsp chia seeds

2 tbsp PB2 powdered peanut butter

1. combine all ingredients in a container with an airtight lid. mix until well combined.
2. refrigerate at least overnight. (you can prepare up to two nights ahead of time)
3. serve with sliced banana, berries, nuts, etc.

xoxo,

clp

venison, zucchini and ricotta meatballs recipe

phillip got his first deer of the season over thanksgiving break, so our freezer is full of ground venison! i had to warm up to the idea of deer meat, but now i am a fan! i have made meatloaf, chili and now these meatballs from venison. i also love the venison sausage as a healthier alternative to all pork sausage at breakfast! still a red meat, ground venison is much leaner than traditional ground beef. it has much less fat (you would be amazed at what little grease cooks out), less calories and more protein. it does have a bit of a gamey-flavor, but i can barely tell the difference when i use it over ground beef! the recipe that follows i made with venison, but it could also be made with ground turkey or beef. it was a "you can make this again" recipe! we had meatballs over angel hair pasta nests with homemade marinara and served with a side salad. 

venison meatballs

1 lb ground venison (or ground turkey or extra-lean beef)

2 tbsp whole wheat breadcrumbs

1 cup shredded zucchini, squeezed dry

1/4 c part-skim ricotta cheese

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp onion powder

1 tbsp italian seasonings

1 egg

1. preheat oven to 375.
2. combine all ingredients for meatball in ball and mix together,
3. portion out meatballs with a tablespoon. shape into balls.
4. spray a large skillet with nonstick spray. brown meatballs on all sides in skillet. 
5. transfer meatballs to cooking sheet and bake in oven for about 10 minutes, until no longer pink inside. 

(recipe slightly adapted from Mantitlement)

tomorrow i will be working all day at LEONA on 12 South so make sure to come and see me! they are offering amazing holiday specials right now and i would love to outfit you for all you holiday gatherings! i can also be your little elf and mark those last things off for everyone on your christmas list! 

xoxo,

clp

chicken and gnocchi recipe

i realize i have been blog-MIA lately, but with exams, coming home and getting ready for christmas, i have been quite busy! nonetheless, i have managed to cook some delicious (if i say so myself) suppers for the Parsley household! i just really love coming home and cooking for my family! it is so much easier to cook for more than one and to try out new recipes on them! last night for supper, i found this delicious southern living recipe and altered it to make it a little bit easier and healthier. it is a twist on classic southern chicken and dumplings, and turned out to be so good and so filling. we had a citrus salad on the side and it was the perfect winter supper! 

chicken and gnocchi

1 package mini gnocchi

1/2 tsp rubbed sage

1/4 tsp ground thyme 

2 tbsp butter

1 c carrots, thinly sliced

1/2 c celery, chopped

2 garlic gloves, minced

1/2 c dry white wine

1/4 c whole wheat flour

4-6 cups chicken broth

4 cups shredded cooked chicken

shredded/shaved parmesan, for serving

1. cook chicken and shred. set aside. 
2. melt butter in dutch oven over medium heat. add carrots, celery and herbs. cook until carrots are tender. add garlic and cook 1 minute. 
3. stir in wine and cook until reduced by half. add in flour and cook, stirring constantly, for 1 minute. gradually stir in broth (we used the leftover broth from boiling our chicken). 
4. bring mixture to boil over medium-high heat. reduce to medium-low and simmer, partially covered, for 20 minutes or until slightly thickened. add more chicken broth if desired. in last 5 minutes of simmering, add in gnocchi. stir in chicken and cook 3-5 minutes until hot and gnocchi is soft.
5. serve with parmesan cheese.

(recipe makes about 4 2 cup servings)

with christmas just a week away, i am certainly in the christmas spirit. my sweet tooth is as well... i made peppermint rice krispies and white chocolate avocado biscotti this week! it is so hard to resist all the holiday treats! i hope everyone is getting into the spirit and maybe this recipe will inspire you to get in the kitchen too! check out some of my other recipes here as well! 

xoxo,

clp

white chicken enchilada bake, take 2 recipe

i love enchiladas, but i don't love the calories, fat and manual labor that comes with them. i know, that sounds really lazy, but sometimes i just want some enchiladas that are good for me and don't require pretentious rolling.

this past weekend, i found the solution to my problem (can you say #firstworldprobs much?!). after seeing many "enchilada bake" that turned out to be just as unhealthy as traditional enchiladas, i went back to search on one of my favorite healthy-eating blogs, dashing dish. after a few minor tweaks to her recipe, i made the most delicious, not-horrible-for-you chicken enchiladas that the whole family loved! we made them as part of my birthday fiesta celebration and there wasn't one bite left!

white chicken enchilada bake, take 2

2.5 cups chicken breast, cooked and shredded

1 can diced tomatoes, drained

1.5 cups plain non-fat greek yogurt

1 4 oz. can chopped green chiles

1 tsp homemade taco seasoning

1 can white hominy, drained (could also use corn)

6 high fiber, whole wheat, low carb tortillas, cut into quarters (i use La Tortilla)

1/2 cup shredded pepper jack cheese (or cheese of choice) 

1. preheat oven to 375. spray a large baking dish with non-stick spray.
2. to make filling, combine chicken, tomatoes, yogurt, green chiles, taco seasoning and hominy in a large mixing bowl. mix until combined. 
3. start the layering with a layer of tortillas (it is okay if they don't fully cover bottom of dish). then follow with a thick layer of filling. repeat until filling is gone and end with a layer of tortillas on top.
4. sprinkle cheese on top tortillas. bake for 30-35 minutes or until cheese is melted and center is heated through. 

(slightly adapted from dashing dish)

be on the lookout tomorrow for a post about my stella & dot trunk show i am hosting! santa claus will be asking for a christmas list soon and some new gems fit perfectly in a stocking! 

xoxo,

clp

4 ingredient beer bread + 3 piece outfit

last night was low-key and lovely. two of my best friends, caroline and ellie, came over for buffalo chicken chili and beer bread (recipe below) and some buttermilk sky pie shop pies. since the three of us have such different schedules, its hard for us to find a time to all get together, but when we do, we pick up right where we left off! the evening was full of catching up on everything and indulging in too much yummy food! i made my buffalo chicken chili recipe and tried out a recipe for beer bread, which i was so impressed with! it was quick and easy and you probably already have everything you need at home!

4 ingredient beer bread

3 cups all purpose flour

4 1/2 teaspoons baking powder

2 tbsp Splenda brown sugar

12 oz beer of choice (i used coors light)

1. preheat oven to 375 and spray a 9x5 loaf pan with non-stick spray.
2. in a medium mixing bowl, mix together first three ingredients. pour in the beer and stir until just combined.
3. pour batter into loaf pan and bake for 35 minutes, or until the top of the bread is lightly browned and a knife comes out clean.
4. slice and serve! 

(slightly adapted from half baked harvest)

i will end this post with a selfie of what i wore to a meeting today on campus! it was more on the casual side but still looked very put together! 

j. crew cotton cropped sweater, j. crew silk sleeveless blouse in heart dot, 

j. crew sateen toothpick pant, c. wonder novelty smoking slippers

xoxo,

clp

p.s. 8 days until the birthday! 

healthier no-bake cookies + big little lies

can i get a "go vols"?! last nights game was just too much! i wish i could have been there, but with the weather, i was happy to watch the vols beat the gamecocks from the warmth of my apartment, complete with some chili and cornbread!

today i tried out a new dessert recipe (lord help me and my sweet tooth...)! no-bake cookies (or doodoo balls as i have been known to call them) are my absolute favorite cookies, but unfortunately what they do to my waistline is not my favorite. i have come across many recipes for "healthified no-bakes" and today i decided to test one out! they are still cooling on my counter, so i can't say how they taste, but they sure do look delicious!

healthier no-bake cookies

1 ripe banana, mashed

1 cup Splenda

1/4 cup cocoa powder

1/2 cup unsweetened original almond milk

1/2 cup peanut butter (crunchy or creamy)

1 tsp vanilla 

3 cups old fashioned oats

1. place all ingredients except vanilla and oats in a medium saucepan and bring to a boil over medium heat, stirring & being sure to not let the milk burn. 
2. allow the mixture to melt together and to boil for 1 minute. remove from heat and let cool for 1 minute. 
3. stir in vanilla and oats until well-combined with mixture. 
4. drop by spoonfuls onto wax paper and let cool to room temperature. 

(slightly adapted from eating bird food) 

a week or two ago i finished liane moriarty's newest novel, big little lies. engaging from page one, the novel follows the politics of a coastal beach town preschool's parents. the book has both light and dark moments, leaving the reader shocked with each page turn. following three women at crossroads in their lives, big little lies is a clever take on ex-husbands, second wives, children and scandal, all centered around a schoolyard. add this to your library as soon as you can! 

xoxo,

clp 

almond butter banana muffins

today, in my quest to do anything but study, i whipped up some muffins! i had some bananas that had turned quite quickly so i wanted to use them in something rather than just freeze them! i came across a few recipes until finally settling on this easy, quick and healthy one! they are grain-free and oil-free as well as having no butter! i plan on topping mine with some truwhip or cream cheese frosting tonight for dessert, but these are certainly healthy enough for breakfast or a snack!

almond butter banana muffins

1/4 cup almond butter (or nut butter of choice)

2 ripe bananas

1 egg

1 tbsp honey

3/4 cup oats

1 tsp vanilla

1/2 tsp baking soda

1 tsp cinnamon

1. preheat oven to 375 degrees and spray six muffin cups with cooking spray.
2. combine all ingredients in blender and blend until smooth. 
3. pour batter into muffin tins, evenly distributing between all six.
4. bake for 12 minutes, or until toothpick comes out clean. 
5. allow to cool before removing from pan, store in airtight container for up to one week or freeze. 

(recipe adapted from running with spoons)

bake and enjoy! 

xoxo,

clp

recipe: white chicken beer chili

fall weather has officially arrived and with that, comes a new chili recipe! we made this last night for the UT vs Ole Miss game and served with some jalepeno cornbread along side it. if you haven't noticed, i rarely make chili without cornbread. whip this up in the morning, set it on low and hours later, and a few hours later, dinner is served!  

white chicken beer chili

3 cans diced tomatoes

3 cups chicken broth 

3 large chicken breasts, cooked and shredded

2 cans white beans, drained

1 can chipotle peppers in adobo 

handful cilantro + more for serving 

2 tbsp chili powder

1 tbsp cumin 

1/2 cup chopped onion 

1 12 oz lager beer, such as Corona

diced avocado, cheese, etc. for serving

1. in a food processor, combine 1 cup beans, 1 can tomatoes and 1 can peppers (peppers and sauce). process until smooth and add to crockpot.
2. add all other ingredients to crockpot and stir. 
3. cook on low for 6-8 hours. 
4. serve hot with cilantro for garnish, cheese and diced avocado. 

serves 6-8

(recipe inspired by fine cooking)

xoxo,

clp

month recap + greek yogurt hummus

well, it seems that september has come to an end. where did it go? as one of the busiest months i have had for a while, i think i just blinked and it was over. its been a month full of hard work with school and some fun. i am trying to enjoy every moment i have with my friends as a senior and still working on loosening up some. i still love living in my apartment! i had the best time hosting a wine and cheese party a few weeks ago and can't wait for my florida-weekend visitors on friday!

after a week that was equal to finals last week (3 tests, 36 hours), i packed a bag and set my sights on murfreesboro. a weekend at home was just what i needed. putting everything about knoxville away for the weekend, i had a really good time at home with my family (and even the zoo animals). the old soul that i am just wanted a simple weekend and that is what i got... pancakes for breakfast saturday, a farmer's market trip, a [heartbreaking] football game from the couch and a pot of taco soup were perfect. i got to see both grandmothers, cousin and family friends! though i always hate going back to knoxville, i will see my mama on thursday and then everyone else on friday so leaving wasn't so bad this time!

i have been wanting to share this recipe for quite some time but am just now getting around to it. oil free and super low fat, this hummus recipe comes together in a flash and is perfect for healthy game day snacking! dip with veggie chips, pretzels, or homemade pita chips!

greek yogurt hummus

2 cloves minced garlic

1 can chickpeas (garbanzo beans), drained

1/3 cup non-fat, plain greek yogurt

1/2 tbsp water

1 tsp lemon juice

1. put all ingredients in food processor or blender. pulse to get started and then blend/process until smooth. 
2. best served chilled. 

(slightly modified from Cook The Story)

have a happy monday, y'all! 

xoxo,

clp

buttermilk bread + variations

i have made it through one of my hardest weeks so far of the semester! yesterday i consumed probably unhealthy amounts of caffeine (in coffee and green tea form) but i made it through the day. and i'm not even going to lie - last night i was in bed by 9. granted, this week workouts are coming dark and early at 5:30 to make sure i get it in, but for my age, 9:00 PM is an early bedtime.

anyway, i wanted to share with you a recipe that is simple and quick: buttermilk bread! instead of studying this weekend, i chose to make 3 different variations of this bread and could not be more pleased with how it turned out. below is the basic buttermilk quick bread recipe. listed below are sweet and savory variations to try out! the recipe makes 1 loaf of bread in a standard 9x5 loaf pan - but feel free to divide into mini-loaf pans to try out different variations (just be sure to adjust cooking time!).

buttermilk quick bread

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon Splenda

1.5 teaspoons baking powder

1/2 teaspoon baking soda 

1 teaspoon salt

1 cup low-fat buttermilk

1 large egg

1/4 cup (2 oz) unsalted butter 

*ingredients for variations, if desired (below)

1. preheat oven to 350 degrees. spray loaf pan with non-stick cooking spray and set aside. 
2. mix together first six ingredients in a medium mixing bowl. in a separate bowl, melt the butter and mix with buttermilk and egg. 
3. pour wet ingredients over dry ingredients and mix until a wet batter is formed. be careful not to over-mix. 
4. add in mix-ins for flavor variations if desired. 
5. even pour the batter into the loaf pan. bake for 45-50 minutes or until a toothpick comes out clean. 
6. allow to cool before serving. baked loaves can also be wrapped in plastic wrap and frozen. 

variations:

• cranberry and walnut: add 1/2 cup craisins, 1/2 chopped walnuts, 1 tsp vanilla
• pesto and cheese: add 2-3 tbsp pesto of choice and 1/2 cup shredded parmesan 
• jalepeno and cilantro: add 1 small can diced jalepenos/green chiles (depending on heat preference), fresh cilantro, 1/4 cup cheddar cheese 
• your choice of herbs and spices 
• your choice of nuts, dried fruit, etc. 

(slightly adapted from the kitchen)

there are so many different ways to serve and make this bread. i made the pesto variation and made cheese toasts with it to have beside tomato soup! i also crumbled some one night to use as crumbled croutons atop an italian skillet bake recipe. i plan to have my cranberry and walnut loaf toasted with cream cheese and fruit and then my basic loaf with no variations will be perfect for chili! 

this weekend i am headed home to the Murf for some time away from knoxville. after a busy and stressful past few weeks, i am ready for some hometown-time. we already have plans to try out the pfunky griddle for breakfast saturday and drop by the last farmer's market on the square before plopping on the couch with stella to watch the UT at Georgia game. white chicken lasagna with butternut squash, taco soup, and jalepeno cornbread are all on the menu for the weekend ahead! its looking like its going to be a good one!

xoxo,

clp

pumpkin granola for fall

homemade granola is one of my go-to's for breakfast, yogurt toppings or dessert toppings. i have posted recipes for both good, ole, simple granola and for peanut butter granola previously, but today i am putting a fall twist on my classic granola recipe: pumpkin! many people don't think they like pumpkin, but they just haven't given it the chance! it is a most delicious fall flavor, and has nutritional benefits to boot! this morning for breakfast, i had some of this pumpkin granola with kefir, a banana and blueberries (of course, i sprinkled some more pumpkin spice and cinnamon on top). it was so good, perfect for this cool, fall morning! also, it kept me quite full through my barre3 workout and chores around my house!

pumpkin granola

2 cups oats

2 tbsp maple syrup

2 tbsp splenda brown sugar blend

1 t vanilla 

2 tbsp coconut oil, melted (or vegetable oil)

1 tbsp pumpkin pie spice seasoning

1/2 tbsp cinnamon 

1/4 cup pumpkin puree

1. preheat oven to 325 degrees.
2. mix together all dry ingredients then mix in wet ingredients. toss to coat everything evenly. 
3. spread the granola on a cookie sheet (make sure you have sprayed it with non-stick pray!)
4. bake for 30-40 minutes, turning every 10 minutes or so, until granola is crisp. 
5. allow to cool and store in an airtight container. 

(slightly adapted from joyful healthy eats)

nuts and dried craisins would also be excellent additions to this recipe! enjoy it over yogurt, with kefir or atop a warm apple for dessert! 

last night, i hosted a lovely (if i do say so myself) wine and cheese party for my pledge class! we all really enjoy our time together when we actually get together and last night was just perfect. entitles "bring your own bottle," everyone brought their poison of choice and i supplied the munchies! the menu included a bacon cheddar cheese, asiago with rosemary and olive oil cheese, brie as well as white cheddar cheese, an olive tapenade, spicy mustard, turkey summer sausage, apples, grapes, carrots, celery, crackers, baguette slices, trader joe's no-guilt kale and spinach artichoke dip and some brownie bites to top everything off! i really enjoyed everyone coming over to my apartment and getting to host! i'm thinking there may be fondue night, beer and pizza night, margs and mexican night in pledge class '11's future! 

tonight the vols are squaring off against oklahoma and i have a crockpot full of chili ready and cornbread ready to go in the oven just before kickoff! go big orange (stella is ready for the game too)!

xoxo,

clp 

single-serving tortilla quiche recipe

who doesn't love breakfast for dinner?! i could eat breakfast every meal of the day and sometimes i actually do! this recipe turned out delicious! i wanted something healthy and light and this was just the ticket. next time, i plan to top it with some sliced avocado. you could even add in crumbled bacon, black beans, or chorizo if desired. 

single serving tortilla quiche

1/2 sweet potato, shredded

1 jalepeno, chopped

handful kale

1/4 onion, chopped

1 large egg

3 tbsp egg whites

3 tbsp non-fat plan greek yogurt

cilantro, pepper, cayenne, garlic powder, cumin, etc., to taste

1 large low-carb whole-wheat tortilla (i used la tortilla factory)

shredded cheese of choice, for topping

salsa, for topping

1. preheat oven to 400 degrees. spray medium-sized casserole dish with non-stick cooking spray and press into dish, lining the dish. set aside. 
2. using a non-stick skillet, sauté seasoned as desired sweet potato, jalepeno, kale and onion until soft. when cooked, spread mixture evenly onto the tortilla "bowl". 
3. in a small mixing bowl, mix together egg, egg white, and greek yogurt. pour evenly over vegetable mixture. top with cheese.
4. bake for 15-20 minutes, until egg is set, cheese is melted, and edges of tortilla "crust" are crisp.
5. allow to set for ~5 minutes, then serve, topped with salsa!

(slighted adapted from immaeatthat) 

xoxo,
clp

simple overnight oats recipe

breakfast can be a struggle, especially for people my age. most people don't take the time to fix something to eat, much less something healthy, before leaving the house in the morning. me, i can't survive without breakfast! its my favorite meal of the day... sometimes i even have breakfast for lunch or dinner! the recipe below is great for those of you who don't want to have to add in extra time for breakfast in the morning. prepare it the night before, put it in the fridge and grab and go in the morning!

simple overnight oats

1/2 cup oats

3/4 unsweeteneed vanilla almond milk

1 tbsp chia seeds

1 tsp vanilla

cinnamon, to taste, optional

fruit, nuts, dried fruits, nut butters, honey, etc., of choice for topping

1. mix all ingredients together in sealable container (you can either add your toppings now or in the morning). cover and refrigerate overnight.
2. enjoy cold or warmed in the microwave! 

(serves one)

the other morning, i topped mine with more cinnamon (i love it), a fresh peach and a banana! it kept me full through my classes until lunchtime! 

xoxo,

clp

boca loca + the vacationers + fro-yo

better late than never is the saying right? last week i ate supper at boca loca in hillsboro village with a friend and just realized i never posted my rants and/or raves about it! i also finished a book this past weekend that i wanted to tell y'all about!

• boca loca cantina and taco factory: located in hillsboro village next to cabana, boca loca is where i met one of my friends for supper last week. completely open air and with high-top tables, the restaurant has a cantina-like feel. on the menu were various kinds of authentic tacos as well as salads, house favorites and so many tequila choices that they span the entire length of the menu. we both ordered the zucchini salad and i added shredded pork to mine. the salad was delicious and a great change from the usual mexican salad. my favorite thing at boca loca was definitely their salsa! it has a slightly smoky taste to it and i used it as a dressing on my salad! my friend also ordered a margarita from the happy hour menu which she said was excellent! 
• the vacationers by emma straub: i finally picked up this book after seeing it on multiple summer reading list and bestseller lists. taking place in mallorca, spain, the novel is about the secrets, joys and jealousies that come to surface over a family's two-week vacation. it shows how we build ourselves up and tear others down, as well as the unbreakable bond that is family. the book has both its funny and sad moments, is both heartwarming and heartbreaking. i recommend you pick it up to round off your summer reading list. 

unfortunately, it seems i have caught a case of the summer cold. this is rare for me, as i don't get sick often, but i am really feeling subpar! with a congested head and a scratchy throat, the only thing that sounds good to me is some frozen yogurt! and, since we have a small frozen yogurt maker and enough blueberries for an army, i decided to make some blueberry fro-yo! with a waffle cone bowl and topped with more berries, i can't think of a better way to cure my summer cold!

blueberry frozen yogurt

3 cups plain fat-free greek yogurt

1/4 cup Splenda

2 tbsp lemon juice

1/4 cup milk

2 cups frozen blueberries, thawed slightly

1. in a mixing bowl, stir together all ingredients except blueberries.
2. pour mixture into ice cream maker. add in blueberries.
3. turn on ice cream maker and allow to churn until mixture is frozen.
4. scoop into freezer-safe container and freeze until ready to serve. 

cool off with this healthy, summer treat! and don't forget to top with your favorite toppings! 

xoxo,

clp