Sep 28, 2012

The Friday Five 9.28.12

1. What I’m Reading: After waiting what seemed like forever, the library finally emailed me about this book I had on hold. It was worth the wait. Expect a recipe or two

2. What I’m Buying:  This girl refuses to overload her closet with greys, blacks, and neutrals for winter. Bring on the color! This week I bought some obnoxiously bright jeans from Gap,blue

and a pair of saucy red corduroys from ON. They’re $19 right now. Pennies. Okay, dollars. But still! Get some. red

I also bought this pretty bracelet from Piperlime.bracelet

3. Recipes I’m Bookmarking:  Beet Salad. Thanks Danielle!

Butternut Beet Soup.

4. What I’m Listening To: Two Hearts by Keegan DeWitt.

5. GIFs I’m Loving: Boding made me GIFs!

FLIRTING WITH A GUY AFTER 1 DRINK:Flirting with a guy after one drink...

FLIRTING WITH A GUY AFTER 6 DRINKS:Flirting with a guy after 8 drinks...

I hope you all have a wonderful, blessed weekend! 

Sep 27, 2012

Thoughts On Thursday

1. I picked up my second box of the Fall CSA with Gruber Farm. This box had more Summer vegetables than I expected. I guess because the weather is cooling down (low 80s, ha), I feel like I should be eating Fall (4)

In the box:

  • potatoes
  • radishes
  • eggplant
  • onion
  • cucumber
  • arugula
  • tomatoes
  • watermelon
  • cantaloupe

2. Before leaving for the beach house last weekend, Amanda and I stopped by the liquor store for tequila. While checking out, I spotted this pickle flavored vodka. Can you imagine? I’d love to try it, but buy a whole bottle? I will not. photo (10)

Once at the beach house, Amanda whipped up some tasty drinks with muddled strawberries, lime, vodka, and a splash of champagne. Party we (8)

3. My aunt told me I needed to ask Siri to tell me a knock knock joke. I did, and her response was kind of

4. To make things better, I set myself a happy wake up alarm. Starting the day on a positive note or being narcissistic? Don’t answer (1)

5. As I was walking out to work this morning, I noticed two leaves in the shape of a heart. Is the universe trying to tell me to fall in love? EEEEK!photo

6. Though we don’t have an actual Fall, Charleston really is gorgeous this time of year. The humidity said sayonara, which makes for perfect running temps. Amanda and I are soaking up as much of this weather as we can and running outdoors a lot.chs

7. Try not to laugh at this.


Tomorrow is Friday! Yippee!!

Sep 25, 2012

What I’m Loving Wednesday 9.26.12

I love a lot of things this week! Weeeee!

1. I’m terrible at home decorating. This is the one Cancer trait I don’t possess. Out of curiosity, I took this style quiz to see what my home design personality was. I was not at all surprised by the results.sassy

2. Amanda and I both had last Friday off, so we went to Black Bean Co. and split two wraps. On left: South West Chicken wrap (chicken, black beans, jasmine rice, sweet corn, roasted tomatoes, chipotle sauce, carrots, parmesan cheese, mixed greens). On right: Almost Summer wrap (chicken, mandarin oranges, goat cheese, candied almonds, rice noodles, arugula, raspberry citrus vinaigrette). The Almost Summer is a new fave!image

3.  Have you ever noticed that Publix puts the most random assortment of goods on sale? I couldn’t help but make a comical display out of a few of them. photo (2)

Then I thought, what the heck? I guess I should try making matzo ball soup if this mix is on sale. Into the basket it went! #Jewstinaphoto (5)

4. Eating at Ali Baba on Sundays has become a ritual for Boding and me. Before he got to my apartment last Sunday, I posted a sign on my door, proposing our dinner (3)

As the picture shows below, he said yes. I wish Ali Baba was a real person so I could date the heck out of (1)

5. Amanda and I have always run a couple times a week, but after 3ish miles, we’re like “Where’s the food?” Suddenly, we’re addicted. We ran 4 miles on Saturday, 5 miles on Sunday, and then Tuesday evening we just kept going…until we hit 6.5 miles. photo (6)

We were kind of delirious after, unsure if we were hungry, dizzy, going to vom, laugh, cry, or pass out. We were both so excited though. Runner’s high is a real thing y’all. Here we are after our run on Sunday, playing tourists at Waterfront Park.image (1)

6. Last but not least, I bought the iPhone 5 on Friday and I love it like my first born (that I don’t even have). I love Siri and telling her what to do, like call me Xteeny because Christina is just too formal for this kind of

I’ve downloaded a silly amount of apps already.

image (2) image (1)

Take the decorating style quiz, send me a matzo ball soup recipe, and tell me your favorite iPhone apps. Please! :)

Sep 24, 2012

Wine Awesomeness School and Club Awesomeness

Last week, my good friend Logan and the crew behind Wine Awesomeness had their second Wine School event.

Wine Awesomeness, whose tagline is “WINE IS BOLD. WINE IS SEXY. WINE IS DELICIOUS” is an ecommerce wine site that features unique, hand-selected wines from artisanal producers. Read more on their manifesto.

Aside from the ability to purchase bottles directly from the site, you can sign up for Club Awesomeness. Members of the club receive a monthly delivery of three bottles of wine, “something cool,” recipe pairings, and a music playlist – perfect for playing while you cook and sip wine. The “something cool” changes per month; you may open your box and fine a beach ball or purple teeth cleaner to remove the wine stains off your pretty smile. There are three wine club options:

At the event, about 20 of us gathered together to learn about the Club Awesomeness and sample some of the wines. In the mix for the evening were:

  • Trevisol, Prosecco
  • Borgo 'M' Friulano, 2010

  • Valle Dell' Acate, Il Moro, Nero d’Avola, 2005

  • Caruso & Minini, Nero d'Avola, 20095185-wine-school-wine-awesomeness-wine_awesomeness-September 18, 2012-right_sash

While Logan filled up our glasses, Brad taught us about each wine. 5207-wine-school-wine-awesomeness-wine_awesomeness-September 18, 2012-right_sash-25202-wine-school-wine-awesomeness-wine_awesomeness-September 18, 2012-right_sash-2[3]

We shared our opinions and talked about food pairings. I knew that we’d be drinking a couple reds, so I brought along a basket of Mexican Hot Chocolate Cookies. 5216-wine-school-wine-awesomeness-wine_awesomeness-September 18, 2012-right_sash-2

They were a hit.Who knew that cookies would pair well with wine? Oh, I did. Obviously.

Bonus to attending Wine Awesomeness events? You get to mingle with lots of cute boys.DSC_0265party (2)244309_10100262286083594_353955546_o

So LISTEN! I know you’re already interested in joining Club Awesomeness. Lucky for you, those cuties let me give you a discount code for 10% off your orders. Enter hungrymeetshealthy at checkout and you’re on your way to AWESOMENESS.

What else would you want to be?

PS: Wine Awesomeness and I will be hosting another event around mid-October. The event will be limited, so if you’d like to hang with us, please shoot me an email to

Sep 23, 2012

Müller Yogurt Review & Giveaway!

As you may know, Müller Quaker Dairy, a joint venture between PepsiCo, Inc. and the Theo Müller Group, is bringing Europe’s beloved Müller™ yogurt to the U.S! Müller yogurt is made from reduced-fat, Grade A milk and is a good source of calcium and protein. It’s a delicious way to add delight to your day, with the nutritional benefits of yogurt.  

As a part of the DailyBuzz Food Tastemaker program, Müller™ provided me with a stipend and product for sampling. Thoughts and opinions are my own.

Müller Corner Open Pour Shots – creamy low-fat yogurt paired with delicious fruit toppings as well as crunchy cereal mix-ins. Available in Strawberry, Greek Caramelized Almond, Greek Blackberry Raspberry, Greek Strawberry.pour

Müller Corner – with add-ins that you can flip, stir or dip into the creamy yogurt. Available in Blueberry, Choco Balls, Choco Flakes, Crispy Crunch, Granola, Strawberry. mullercorner

Müller Greek Corner – low-fat, Greek-style yogurt with delicious fruit or nut mix-ins. Available in Caramelized Almonds, Blackberry Raspberry, Honeyed Apricot, Strawberry.greek

Müller Fruit Up – low-fat yogurt on the bottom with a vibrant layer of fruit
mousse on top. Available in Blueberry Bliss, Luscious Lemon, Peach Passion, Radiant Raspberry, Splendid Strawberry, Very Cherry. fruitup

I was recently sent a shipment of the different yogurts for review. After trying them all, I have to say that I’m a huge fan. My favorite, by far, was the Greek yogurt with caramelized almonds. I also really loved the Greek blueberry and Greek honeyed apricot. I highly recommend you try these!

For more information, check out their:

Want to win some Müller yogurt? Two of you will win five coupons for a free yogurt.

To enter: Tell me your favorite kind of yogurt! Giveaway ends Friday, September 28th.


The winners of  the Muller Yogurt Giveaway are: Cassandra Padgett and Vaughn. Please email your shipping information to me at : )

Sep 21, 2012

The Friday Five 9.21.12

1. What I’m Reading: As I mentioned yesterday, I’m loving a ton of recipes in this book. Seriously, all the recipes are right up my alley. Check it out at your local ‘brary this weekend.

2. What I’m Eating: I’m really enjoying the new Muller yogurts that FoodBuzz sent me. I’ll have a full review up next week. I felt like a six year old eating the choco balls yogurt, but damn, it felt good.

3. What I’m Listening to:  Mumford & Sons – After the Storm. I feel like this is a good post break up song. Sorry to be depressing on a Friday.

4. Recipes I’m Bookmarking:  Homemade Clif Bars.

5. GIFs I’m Loving:




I hope you all have a wonderful, blessed weekend! 

And that you eat lots of candy.



Sep 19, 2012

Eggplant and Red Pepper Salad/ Gruber Farm CSA Week 2

Hi friends!

I have a funny story for you. On Sunday when I went to Rosh Hashanah at Sean’s house, I made a funny oopsies. One of the guests and I were discussing our love of local produce and the CSAs we were signed up with. I was telling her how much I loved Gruber Farm and blurted out, “I love picking up my box each week. It’s like Christmas every Tuesday!”

I made a Christmas reference at a Jewish event. Derrrrrrrrrr.

As soon as I said it I thought “REALLY? Of all the cool things to compare something to you chose that? Tonight?” The woman probably thought nothing of it, but I laughed in my head thinking how typical that was for me.

Thank heavens my teddy bear challah came out well or else I would have just had to excuse myself from the festivities. After telling the story to another Jewish friend later, he remarked “You should have said it was like Hanukah every week.” Oh, really? Thanks for the tip.


CSA Week 2:

  • cantaloupe
  • zucchini
  • eggplant
  • beets (!!)
  • red potatoes
  • Muscadine grapes
  • green beans
  • red pepper
  • cucumbers
  • onion

That cantaloupe was the largest I’ve ever seen. Annabel, who is also signed up with Gruber Farm, asked me, “Do you have a size DDDDD cantaloupe in yours too?” Yep. I did.

Back to business. Before ultimately deciding on the pumpkin challah for Rosh Hashanah, I borrowed a Jewish cookbook from the library called The Hadassah Everyday Cookbook.

This book has so many recipes I’d love to make that I might actually buy it. I’m not kidding, there are recipes for pumpkin bread, asparagus avocado salad, white bean hummus, muhammara, greens and orzo soup, grated beets with toasted hazelnuts, and more. Get excited for lots of these being featured on the blog. The first recipe I made was…

Eggplant and Red Pepper Salad


  • 2 medium eggplants
  • 1/4 cup diced red bell pepper
  • 1 clove garlic, chopped
  • 1 scallion, sliced
  • 2 tbsp. olive oil
  • 2 tbsp. tahini
  • 1/4 cup lemon juice
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  1. Turn stovetop gas burner to high and place eggplants, one at a time, directly over burner grate, turning occasionally with tongs until all sides are charred and eggplant is soft, about 5 minutes per side. Remove to a baking sheet and let cool completely. Drain juices, remove skin, and place eggplant pulp in the bowl of a food processor. *If you do not have a gas burner at home, you can broil the eggplants (turning them just as you would on the flame) until their skin is blistered and the inside is creamy and soft.
  2. Pulse eggplant 10-15 times until well chopped but with a few remaining chunks. Add red pepper, garlic, scallion, oil, tahini, lemon juice, cayenne and salt, pulsing to incorporate all ingredients. Transfer to a bowl, cover and refrigerate until serving.


Two things to note: 1. I omitted the olive oil because I thought it was unnecessary. 2. I pulsed mine a bit more and it turned out like a spread. Regardless, it was very tasty and made for a great veggie burger topping. It would also be so good in a pita with veggies, black beans, and feta. Heck, it’d be good with chips too!

What’s your favorite dip or spread? Hummus? Olive tapenade? Roasted red pepper dip? Black bean dip? Baba ghanoush?

Do you find yourself sticking your foot in your mouth like I did? Shoot, sometimes it’s my whole leg.