Tag

vegetarian

baking brie. ūüßÄ

Who says it has to be the holiday season to enjoy a little cranberry!? And there’s never a bad time for brie. We stumbled upon this delicious recipe during a routine check of one of our fave websites Apartment Therapy for reviews of the LexMod Ghost Chair. Enjoy!

Baked Brie with Cranberries
ooey, gooey cheese + tart cranberries = deliciousness.

Baked Brie with Cranberry Sauce

Serves 4 to 6 as an appetizer

What You Need:

  • 8-ounce round brie cheese, at room temperature
  • 1/3 cup cranberry sauce (try this Perfect Cranberry Sauce recipe¬†or¬†this more advanced¬†Spiced Cranberry Sauce)
  • 2 tablespoons packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup hazelnuts, unroasted and roughly chopped
  • Fresh rosemary, to garnish
  • Assorted crackers (we recommend Carr’s Water Crackers)

What You Do:

  • Preheat the oven to 425¬įF. Peel or slice off the top rind of the brie and scrape out a small amount of cheese to form a shallow hollow in the center. Place the cheese in a small baking dish like a pie pan. (If you plan on transferring the cheese to a serving dish after it’s baked, line the pie pan with a square of parchment paper.)
  • Mix the cranberry sauce, brown sugar, vanilla, zest, and nutmeg. Top the brie with this cranberry mixture and sprinkle the hazelnuts over it.
  • Bake for 8 to 12 minutes or until the fruit is bubbling and the cheese is gooey. This is a delicate process, and baking time can vary. The goal is to take the cheese out after it has softened, but just before it collapses into a heap.
  • If desired, lift the parchment paper and use a spatula to carefully slide the cheese onto a prettier serving dish. Garnish with a rosemary sprig and serve immediately with assorted crackers.
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quick and easy app: caprese bruschetta

So this delicious-looking concoction appeared on our Pinterest feed yesterday. It took some googling (don’t you hate how some pins don’t include links?!), but we finally found the recipe. This just might be the perfect summer appetizer – simple ingredients, fresh flavors and super quick and easy.

Pesto Caprese Loaf
all our favorite flavors in one delicious app. photo: Mommy’s Mayhem

Caprese Bruschetta (it’s not technically bruschetta but that sounds better than “Caprese Loaf”)

What You Need:

  • 1 loaf french bread
  • 1-2 containers prepared basil pesto, depending on how much you love pesto (make your own using the recipe¬†here)
  • 1 log of goat cheese, sliced, or one 8 oz ball fresh mozarella, sliced
  • 1 container of sun dried tomatoes or freshly sliced grape tomatoes

What You Do:

  • Preheat oven to 375.
  • Split loaf open lengthwise so that you have two long halves.
  • Spread the pesto on the two halves of the loaf.
  • Layer the goat cheese or mozarella over the pesto.
  • Top with tomatoes.
  • Place on a baking sheet and pop in the oven for about 8-12 minutes, depending on how crispy you like your bread.
  • Enjoy with a glass or three of your favorite wine.

Adapted from Mommy’s Mayhem.¬†

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friday five | loves.

YAY for the weekend. It’s actually sunny today – we’re crossing our fingers this lasts for a few days. Here’s what we’re¬†loving right now!

1.¬†Nude Lip. After a winter of bright red lips, we’re really feeling this pared down nude lip. Now, if we can just get a tan…

Nude Uptown Lip
photo: the beauty department.

2. Homemade Pizza. L and Joe made this delicious Spinach Artichoke Pizza¬†(sans artichokes – forgot them at the store!) this week, and it’s probably making a reappearance on Sunday night. It’s super easy, and we love the combination of flavors. Even Baby Joe gobbled it up.

Spinach Artichoke Pizza
photo: two peas and their pod

3. Mimosa caddy. Making mimosa caddies is tops on our spring to-do list because we love champagne, we love pink, and we love DIY. And just because.

DIY Mimosa Caddy
photo: a fabulous fete.

4.¬†ASOS Floral Midi Skirt. J’s wearing this adorable floral midi to brunch in NYC during her bach party. Stay tuned for details!

ASOS Floral Midi
photo: merricjk’s art.

5. Good read. We love this article about finding your style when you hit 30.

Turning 30
photo: cupcakes and cashmere.

J and L reunite at Mount Vintage this weekend for J’s bridal shower – hope you guys get to spend the weekend with good friends, too!

 

 

 

 

 

 

 

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monday motivation: balsamic + parmesan roasted cauliflower

Time for our Monday Motivation feature! We’ve done breakfast, we’ve done lunch…now, let’s tackle dinner. For us, the devil is in the side dishes. Loading up on bread, mashed potatoes, etc totally cancels out our healthy (usually) healthy entrees, not to mention our healthy breakfasts and lunches. So we chose this delicious roasted root veggie for today’s recipe (adapted from EverydayHealth). We promise you won’t miss the rolls and potatoes!¬†In fact, per Joe, this “tastes like delicious vegetable CANDY.”

Balsamic + Parmesan Roasted Cauliflower
replace your usual potato side dish with healthy, flavorful roasted cauliflower.

Balsamic + Parmesan Roasted Cauliflower

(Prep Time: 10 mins / Cook Time: 30 mins / Total Time: 40 mins / Yield: 4 servings)

What You Need:

  • 1 head cauliflower, cut into florets (about 8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/4+ teaspoon sea salt
  • fresh ground pepper, to taste
  • 2+ tablespoons balasmic vinegar
  • 1/2 cup shredded Parmsan cheese

What You Do:

  • Preheat oven to 450¬įF.
  • Toss together cauliflower, oil, marjoram, salt and pepper.¬†We mixed everything up in a gallon Ziploc bag – our tried and true trick for mixing veggies with oil and spices. You get an even coat every time.
  • Roast on a large rimmed baking sheet (we lined the sheet with aluminum foil for easy clean-up) until cauliflower starts to soften and brown on the bottom, about 15 to 20 minutes.
  • Toss the cauliflower with vinegar and sprinkle with cheese.
  • Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Yummmmmm!

PS – Every Monday, we’re going to feature a healthy recipe to carry you through the week. If you make these recipes, share your pics with us on Instagram at @glitter_blog_xo!

photo: EverydayHealth.com

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motivation monday: warm avocado toast.

Another Monday, another motivation. You guys ready?

We’re obsessed with this Warm Avocado Toast recipe. It may seem weird to eat avocado for breakfast, but it’s a welcome and HEALTHY (key word) change from our usual bagel. Go on, try it – we think you’ll be addicted, too!

Warm Avocado Toast
green for breakfast = great rest of the day.

Warm Avocado Toast

(Prep Time: 2 mins / Yield: 1 serving)

What You Need:

  • 1 slice Ezekiel Bread (we don’t love Ezekiel Bread, so we use a whole grain English muffin)
  • ¬Ĺ Avocado
  • Handful of sprouts
  • ¬Ĺ Lemon
  • Sea Salt
  • Cayenne Pepper
  • Olive Oil

What You Do:

  1. Lightly toast the bread.
  2. In a small bowl lightly mash the avocado with a fork leaving some chunks visible. Squeeze half the lemon and combine gently.
  3. Spread the avocado onto the warm bread and add the sea salt and cayenne to taste.
  4. Top with sprouts and drizzle a drop of olive oil over the toast. Enjoy warm!
Warm Avocado Toast
fold it over for breakfast on the go.
Warm Avocado Toast
a healthy day starts in the kitchen!

Now, don’t you feel better?

View our first Motivation Monday recipe here.

PS – Every Monday, we’re going to feature a healthy recipe from one of our favorite blogs The Whole Tara to carry you through the week. Can’t wait for next Monday? Check out Tara’s blog here.

all photos: The Whole Tara

 

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motivation monday: new year’s resolution bowl.

It’s Monday, and we’re motivated! To eat healthy, that is. This New Year’s Resolution Bowl is the perfect dish to get your week started off right. Swing by the store tonight, make one for dinner, and then pack one for lunch tomorrow. Everyone needs a little detox after the weekend, right?

New Year's Resolution Bowl
ah mah gah…a bowl of healthy goodness.

New Year’s Resolution Bowl

Prep Time: 10 mins (practically nothing!) / Yield: 1 serving

What You Need:

  • 3 cups greens, chopped (kale, arugula, spinach – use a mix of your faves)
  • 2 cups raw veggies (for example, ¬Ĺ cup shredded carrots, ¬Ĺ cup shredded red cabbage, and¬†1 red bell pepper, sliced…or whatever mix you like to equal 2 cups)
  • ¬ľ cup Quinoa (or other healthy grain, like brown rice)
  • ¬ľ cup Chickpeas (or other protein, like tofu, 1 hard boiled egg, etc)
  • ¬ľ of an Avocado (or other healthy fat, like a handful of walnuts)
  • 2 tbsp Red Wine Vinegar
  • 2 tbsp Lemon Juice
  • 1 tbsp Dijon Mustard

What You Do:

  • In a large bowl, add the bed of greens.
  • Top the salad with the carrots, bell pepper, cabbage, quinoa, chickpeas, and avocado.
  • In a small bowl mix the red wine vinegar, lemon juice, and mustard. Adjust accordingly and drizzle over your bowl of goodness. Mix it up and enjoy!

View the original recipe (and tons of ideas for substitutions) here. Eat, feel good, repeat.

New Year's Resolution Bowl
another version, with tofu.

PS – Every Monday, we’re going to feature a healthy recipe from one of our favorite blogs The Whole Tara to carry you through the week. Can’t wait for next Monday? Check out Tara’s blog here.

all photos: The Whole Tara

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baked spinach + ricotta shells.

The weather has been BLAH for weeks now, and that means we’re spending more nights at home. L whipped up this quick/healthy (but also deliciously comforting) pasta dish on Saturday night.

Ingredients: 
  • 16 jumbo pasta shells
  • 2 teaspoons extra virgin olive oil
  • 1/2 pound baby spinach (or 8 oz frozen spinach, thawed)
  • 1/4 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 16 oz skim ricotta cheese (or 8 oz ricotta and 8 oz part-skim mozarella, grated)
  • 1 egg, lightly beaten
  • 1 tablespoon chopped basil
  • 1 1/2 cups marinara sauce
  • 2 tablespoons grated Parmigiano-Reggiano cheese
Method:
  • Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 10 minutes. Drain well then toss with olive oil in a large bowl; set aside.
  • Preheat oven to 375¬įF. Heat some olive in a wide pan over medium heat. Add red onion and garlic and cook a few minutes, stirring constantly. Add spinach and cook until wilted (or softened, if you used frozen), a few minutes more.
  • Add spinach, onion and garlic to bowl with ricotta, mozzarella (if using), egg and basil to make the filling.
  • Spray the bottom of a shallow baking dish (large enough to hold the shells in one later) with non-stick cooking spray. Add a few spoonfuls of marinara sauce in the bottom. Fill each shell with spinach mixture and arrange in the dish.
  • Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more.¬†Adapted from a Whole Foods recipe.
  • Spinach Filling
    spinach filling.
    Shells
    we squeezed as many shells as possible.
    Ready to Bake
    ready to bake.
    Finished Baked Shells
    of course we forgot to take a pic of our finished product…so here’s one from Whole Foods

    Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more.

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friday five: weekend to-dos.

Hell to the yes. It’s finally Friday. Check out our ideas to make the most of your two precious days off. Don’t waste your weekend!

Friday Five: Inspiration
So many ideas…so little time!

1) Make these easy fridge fill pickles via the Smitten Kitchen.

2) Try one of these twenty easy DIYs…all under $10. MUST MAKE: the gold dot patterned wallpaper!

3) Learn how to create a capsule wardrobe. THIS IS FASCINATING. WE ARE DOING THIS.

4) Grill some veggies.

5) Focus on developing just one of these twenty habits happy people know.

Share your photos with us on Instagram at @glitter_blog_xo!

 

 

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garbanzo bean salad.

One of our new year’s resolutions is to eat healthier (we know, we say this every year). One giant first step to eating healthier is brown-bagging lunch. Fixing healthy, delicious fare at home and bringing it to work dramatically decreases the likelihood of that 3pm run to LaBerry (L) or Starbucks (J).

This filling Garbanzo Bean Salad (adapted from a Rachael Ray recipe) is full of fiber, folic acid and other good stuff. Red pepper flakes help rev your metabolism and keep you reaching for your water bottle. Serve a big scoop for lunch over mixed greens.

garbanzo bean salad.
garbanzo bean salad.

Garbanzo Bean Salad

What You Need:

  • 2 cans organic garbanzo beans (chickpeas) (15 ounces each), rinsed and drained
  • 1 small red onion, finely chopped, or a few scallions, chopped (white and some green parts)
  • 1 small red bell pepper, finely chopped
  • A few ribs celery and leafy tops, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (or more, to taste)
  • 2 tablespoons red or white wine vinegar
  • 1 tablespoon extra virgin olive oil (L leaves this out – you don’t really need it)
  • Sea salt, to taste
What You Do:
  • Combine the chickpeas with the onions, peppers, celery, garlic and crushed red pepper in a medium size bowl.
  • Dress the salad with the vinegar, oil (optional) and sea salt.
  • Makes six side portions or four lunch portions.
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tomato basil lasagna rolls.

L made these delicious veggie lasagna rolls (adapted from a Southern Living recipe) on Saturday night – the perfect healthy comfort food for a lazy weekend at home. This recipe also works for a busy weeknight: make the evening before, cover and refrigerate until you’re ready to bake. You can also add fresh or frozen spinach or mushrooms to the filling.

Veggie Lasagna Rolls
healthy comfort food.

What You Need

  • 10¬†uncooked whole wheat lasagna noodles (L used Hodgson Mill brand)
  • 1 cup¬†finely chopped sweet yellow or red onion
  • 2 teaspoons¬†olive oil
  • 3¬†garlic cloves, minced and divided
  • 1¬†(24-oz.) jar tomato-and-basil pasta sauce (L used Bertolli brand)
  • 1 1/2 teaspoons¬†sugar
  • 1/4 teaspoon¬†dried crushed red pepper
  • 1 cup¬†low-fat ricotta cheese
  • 2 ounces¬†1/3-less-fat cream cheese, softened
  • 1¬†(14-oz.) can baby artichoke hearts, drained and quartered
  • 1¬†large egg white, lightly beaten
  • 1/4 cup¬†torn fresh basil (L used the basil in the squeeze tube, available in the produce section. don’t judge.)
  • 1/4 cup¬†(1 oz.) freshly shredded Parmesan cheese¬†(L used the kind in the green shaker can. again, don’t judge.)
  • Toppings: fresh basil, Parmesan cheese

What You Do

  • Preheat oven to 350¬į. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
  • Saut√© onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.
  • Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.
  • Bake, covered, at 350¬į for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.
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