The Weekend.

Since Thursday, Amanda and I were housesitting at her parents’ house. We cooked a ton of good food (lots of recipes coming!), ate a bunch of desserts, went out with friends, and enjoyed the glorious 80-degree weather.

Friday - Dinner at Next Door in Mt. Pleasant, then drinks downtown at The Macintosh and Hall’s.

Saturday - Healthy cookie baking…which ended up being our dinner. Twice.

More upper King bar hopping with friends.

Tree hugging. Kaye and I doing our usual tree pose in which she’s always in disco ball attire and I’m embracing the pastels. NYC fashion vs. CHS fashion. It’s quite different!

Sunday - Breakfast sandwiches: English  muffins, fried egg, pepper jack cheese, avocado, sriracha. Our mouths were on fire!

Tutti Frutti froyo! Cookies & Cream, White Chocolate, and Peanut Butter with M&Ms, Heath bar, and cookie dough bits.

Sunshine and sunset on the water.

Coming up this week:

• a Spicy White Bean & Chicken Chili recipe
• a  healthy chocolate chip cookie recipe (using chickpeas!)
• review of Next Door
• Clif MOJO bar giveaway!  

My Favorite Healthy Snacks

I’ve mentioned it before – I really love snacks. Lots of little meals > 3 big meals. Here are the snacks I most often eat.

1. Greek yogurt. It’s packed with protein, is rich and creamy, and full of flavor. My favorite brands, by far, are Fage and Chobani.. My absolute favorite is Fage’s Cherry 0%. I don’t typically like cherry-flavored foods, but this is the jam.

I also really like their Blueberry 0%.

Of all of the Chobani flavors, Pineapple 2% is the one I buy the most. Just like their Passion fruit flavor, it’s very tropical.

Surprisingly, I love their Lemon 0%. It’s really refreshing!

2. Luna bars. Let’s be honest, these things are “healthier” candy bars. They’re made with 70% organic ingredients and contain many essential vitamins and nutrients. Iced Oatmeal Raisin is ridiculously good.

I’ve noticed that people either love the Iced Oatmeal Raisin or the S’mores flavor, but not both. Weird, right? My other top flavors are Peanut Honey Pretzel, Chocolate Dipped Coconut, and Blueberry Bliss.

3. Nuts! I prefer almonds and walnuts, but put me in front of a can of cashews or peanuts and I won’t deny them. First and foremost, I like plain ol’ nuts in their natural state. I buy them in bulk from either Whole Foods or Trader Joe’s.

4. Fruit. I love almost all fruit in its natural state. Bananas, blueberries, and strawberries are my favorite. I’ll also never say no to pineapple. Have I ever told you I briefly lived in Hawaii with my mom when I was 3? Yep. Check this out. Someone was eating a lot of pineapple in 1987.

5. Back to the food. In high school, chips were my weakness. Nowadays, I reach for popchips. They’re not baked or fried, but instead air-popped. They have the best flavors and are so crunchy. I have little to no self control around a bag of Barbecue or Salt & Pepper popchips.

Their newest flavor, Sweet Potato, is quite different because it’s sweet, but is absolutely delicious.

Have you guys seen the new tortilla popchips? I’m dying to try them!

6. String cheese. I hadn’t had string cheese in years until very recently when I visited my grandparents. I forgot how convenient of a snack this is. And it’s cheese. Come on. We all love it. These bad boys are only 50 calories a pop (stick?) and, well, they’re fun to play with.

Embrace your inner 10-year-old and buy a bag of these.

7. Cottage cheese + jam. Sorry if you just threw up after reading that. It’s a great combo, I swear! Cottage cheese packs a punch of protein, and if you buy a lower sodium or low-fat kind, is a great post-workout snack. Top it with some jam for extra flavor. Just try it! +

8. Carrots + hummus. Sabra’s Roasted Garlic hummus is the best! +

9. Avocado + toast. It’s one of the most simple, yet delicious, snacks I eat. Just top a piece of toast with a couple avocado slices, drizzle with honey, top with salt & pepper, eat munch away.

10. COOKIES! Of course! Can’t stop, won’t stop. These aren’t healthy, but I could never leave them off my list of favorite snacks. ;)

What’s your favorite snack?

Are you team Fage or Chobani?

Favorite Luna bar flavor?

The Friday Five 8.10.12

1. What I’m Reading: My grandmother gave my brother a copy of To Kill a Mockingbird, but I accidentally brought it home in my suitcase. I figured I might as well read it before he starts it in school. It was one of my favorite books from high school.

2. What I’m Eating:  Greek yogurt has always been a staple in my diet, but I’ve been retrying some Chobani flavors I haven’t had in a while. Specifically, I’ve been really enjoying the 2% Strawberry Banana.  The 2% Chobani flavors are a bit thicker and therefore creamier. This flavor is sweet!

3. What I’m Wearing:  For the longest time I thought manicures and pedicures were a waste of money. I can do my own nails and I hate people touching my feet. Then Amanda told me about “polish changes.” For about 7 bucks, I get my nails trimmed and filed, then painted with a base, 2 coats of color, and top coat. Win. Today I got my nails painted with “Red-y Set Ex” by Essie.

4. Recipes I’m Bookmarking: Mint and Green Pea Risotto with Roasted Tomatoes. 

5. GIFs I’m Loving:

WHEN PEOPLE POST THEIR POLITICAL OPINIONS ON FACEBOOK

DESCRIBING MY BFF – THIS ONE’S FOR YOU KAYE!! ;)

Don’t forget to enter the awesome Fringe Boutique Giveaway!

I hope you all have a wonderful, blessed weekend!

Chickpea Zucchini Patties with Minted Yogurt Sauce / CSA Week 3

Check out the goods from Week 3 with Gruber Farm CSA. So much color!

Included in the box:

• Swiss chard
• collard greens
• sweet onions
• strawberries
• zucchini
• squash
• red potatoes

Onto the cooking. I know what you’re thinking. Another recipe with mint?

Yes. My one and only “child” is my new mint plant and I’m taking full advantage of it before I kill it. Minted everything. Somebody come over with some rum so we can make mojitos!

Chickpea Zucchini Patties with Minted Yogurt Sauce

Ingredients

• 1 (15.5-oz.) can chickpeas, drained and rinsed
• 3/4 cup panko bread crumbs
• 2 small zucchini, grated
• 1 small onion, grated
• 3 large egg whites
• 1 tsp.  salt
• 1 cup plain, fat-free Greek yogurt
• 1 tbsp. lemon juice 
• 3 tbsp. fresh mint leaves, finely chopped

Directions

1. For the patties: In a food processor, pulse chickpeas until very finely chopped. Place in a medium-sized bowl. Stir in panko crumbs, zucchini, onion, egg whites, and salt. Form into eight separate patties.

2. Warm a pan that has been coated with cooking spray over medium-high heat. Sauté patties until golden and crisp, 2 to 3 minutes per side.

3. For the sauce: In a small bowl, stir Greek yogurt, lemon juice, and mint until well mixed.

4. Serve patties warm. Top with yogurt sauce.

Calling all vegetarians! This recipe is for youuuuuuu. And when those crazies ask you if you’re getting protein, show them the stats on chickpeas and Greek yogurt. Bam.

I hope my CSA gives me more zucchini because I could eat this over and over. Joe came over for dinner and he called them my “love tarts.” That made me chuckle.

MAKE THESE!

What’s your favorite Spring vegetable? How do you cook with it?

Spicy Kale & White Bean Soup / CSA Week 2

It’s Christmas again! Err, Week 2 of my CSA with Gruber Farm I mean. Same thing, right?

Included in the box from Week 2:

• strawberries
• kale
• turnips
• snow peas
• lettuce
• a GIANT head of cabbage the size of my head
• sweet onions

Just like last week, as soon I picked up the box, I immediately washed and ate most of the strawberries. I can’t help myself.

I don’t know what happened to our “Summer” weather, so I had no problem using the massive amount of kale to make another soup.

Spicy White Bean & Kale Soup

Serves 4

Ingredients:

• 1 pound kale, stems and veins removed and leaves washed
• 1 tbsp. olive oil
• 1 onion, chopped
• 4 cloves of garlic, chopped
• 2  (14.5 oz.) cans white northern beans, drained and rinsed
• 4 cups chicken or vegetable stock
• 2 cups water
• juice of 1/2 lemon
• 1/2 tsp. salt
• 1/2 tsp. crushed red pepper flakes
• 1/4 tsp. freshly ground pepper
• grated Parmesan cheese, for topping

Preparation:

1. Cut the kale into small strips, about 1/2 inch thick. In a medium saucepan, heat 1olive oil over medium-high heat. Add onion, and cook until softened, or about 5 minutes. Add garlic and cook for an additional minute.
2. Add the beans, stock, water, and lemon juice and bring to a boil. Stir in kale, salt, and both peppers. Reduce heat to low, partially cover and simmer for about 20 minutes, or until kale is tender and dark green.
3. Serve immediately and top with freshly grated parmesan, if desired.

Nutritional perks of kale! According to The World's Healthiest Foods, kale is an excellent source of Vitamins K, A, and C, and manganese. It is a very good source of fiber, copper, calcium, vitamin B6, and potassium. It is a good source of iron, magnesium, Vitamins B1, B2, B3, protein, and many others. Check out the full profile here.

For just a few ingredients and very little seasoning, this soup has a lot of flavor. It’s not too spicy – just a bit of kick! Kale makes me feel like the healthiest person on the block. It’s just so….green.

You should also check out these kale chips I made last year.

When I walked into work on Wednesday morning, I found that my coworker Dane had brought me 3 different cupcakes: Vanilla, Lemon Blueberry, and Red Velvet. What a sweet guy! After dinner, I had no problem devouring some (most?) of the Red Velvet.

HUNGRY MEETS HEALTHY MEETS  SUGAR. REPEAT.

I must also note that I completed my “20 Pure Barre Classes in April” that night. More on that later ;)

What’s your favorite kale recipe? Next week, I’ll have a kale salad for you. It contains many of the ingredients found in a mojito! No, not the liquor. Sorry guys.

When you have a clean, healthy dinner, are you more apt to indulge in dessert?

Giveaway!! *New* LUNA Fiber Bars

I am so excited you guys. LUNA has come out with a new line of fiber bars! Each bar is a delicious, nutritious, and convenient high fiber snack that is sure to satiate you.

Nutritional benefits:

• 7g of fiber
• 110-120 calories each
• contains the Core 4 vitamins and minerals -- calcium, iron, folic acid and vitamin D
• 70% organic

The new bars come in 3 flavors: Peanut Butter Strawberry, Chocolate Raspberry, and Vanilla Blueberry. LUNA Fiber will be available in stores nationwide in May, or you can purchase them online here.

Don’t even tell me you’re not drooling.

I’m equally excited to be able to share these bars with YOU! I have three boxes to give away to three winners (one box/person).

For a chance to win:

• leave me a comment telling me which flavor you’re most excited to try (mandatory)
• follow me on twitter - @christinaorso (optional)
• tweet about this giveaway and tag me (optional)
• become a fan of my facebook page (optional)

*Leave a separate comment for each entry!*

Giveaway ends Monday, April 30th, at noon EST.

GOOD LUCK!

7 Course Tasting at Iacofano’s Italian Bistro & Bar

Last weekend, I was invited by Chef John Iacofano to come to his restaurant, Iacofano's, for a 7 course tasting dinner. I happily obliged, and brought my friend Rachel along with me. One of our coworkers is a long-time fan of Iacofano’s and he and his wife dine there at least 5 times per month. We’ve heard him tell us about his wonderful experiences there many times, so we were eager to see just how good their Italian food was.

The first thing you will notice about the restaurant is its décor. Although it’s in a strip mall, once inside the restaurant, you’re warmed by red painted walls filled with family photos. The staff is quiet, but friendly, and you will be greeted immediately. It’s always nice to walk in a restaurant and feel that the owners and staff appreciate your business.

Once seated, we were offered a glass of champagne. Way to start off the night! As we sipped our bubbly, our server brought Course 1: LOCAL STRAWBERRY SALAD: with baby lettuces, hazelnuts, goat cheese &
hibiscus vinaigrette:

The strawberries were from Boone Hall Farms – yay, local! The flavors complemented each other well. Our only gripe was that the vinaigrette was much too vinegary. I loved having hazelnuts instead of walnuts or almonds, which you typically see with strawberries & goat cheese.

Soon after, we were presented with Course 2: HOUSE PULLED MOZZARELLA
over roasted plum tomatoes, pesto, fresh cracked pepper & grilled Focaccia:

While eating this course, I probably said “Omg, this pesto” like five times. It was SO good. The tomatoes, also from a local farm, tasted like they had been plucked from the vine that afternoon. But seriously, that pesto…can I have it bottled?

Course 3: GRILLED CALAMARI - Chilled & marinated with pickled cherry peppers, Sicilian Oregano, Extra Virgin Olive Oil & lemon with chickpeas & sweet chili threads:

Before this dish, neither Rachel nor I had ever had grilled calamari. This dish was complex with a bit of heat from the peppers and chili threads. I loved the addition of lemon and chickpeas.

Course 4: SWEET CORN BISQUE with tarragon and fennel:

Oh, I liked this a lot. I usually stray away from fennel, but it wasn’t overpowering at all. You could tell the corn was fresh, as it had that nice crunch to it.

Course 5: PAN SEARED DIVER SCALLOPS -over green pea risotto, sweet corn broth & topped with fennel pollen:Though I immediately dove into the pea risotto, the scallop ended up stealing my heart. This was, by far, one of the best tasting scallops I’ve had. It was cooked perfectly! I would never refuse another one of these scallops, no matter how full I was. Ahhh.

Course 6: RAVIOLI CARBONARA - parmesan cream filled ravioli with peas, bacon, and roasted mushrooms:

I thought this would be a heavier dish due to the parmesan, cream, and bacon, but the ravioli so light and tender.

And then came my dessert! Course 7 : CHOCOLATE HAZELNUT TORTE and APPLE CAKE with cream cheese frosting, salted caramel sauce and strawberries.

Rachel and I just stopped talking and started mmmming at this point. As a chocolate cake lover, she enjoyed the chocolate torte. The apple cake was right up my alley, especially along side the salted caramel sauce. After the cake was gone, I used my fork to scrape up the rest of the caramel. I mean, wouldn’t you?

We really enjoyed our evening. Not only was the food divine, but we were constantly entertained by Chef John and our server. They were happy to tell us about the different ingredients, proudly noting that they were sourced from local farms. What I noticed  about all of the dishes was the freshness and effort put into each of them. The staff seems to be genuinely proud of the restaurant and its food, and I appreciate that.

Next time you find yourself craving Italian food while in Mount Pleasant, check out Iacofano’s. They also have affordable happy hour specials with excellent wine choices. Many of my friend Trish’s wines from Vidalco are on the wine list! TRY THE EL HUIQUE CABERNET SAUVIGNON. Do not leave the restaurant without having a glass. It’s incredible.

For more information on Iacofano’s, check out their

• website
• facebook
• twitter

Tell John I sent you and ENJOY your dinner!