What are three of the things I love most? Breakfast, the beach, and showing people that eating healthy does not have to suck. So, why not combine all three? Two weekends ago I found myself taking an oh so favorite barefoot stroll from my parent’s house down the block to the beach as I was stopped by two young kids and asked if I wanted a glass of lemonade. Walking with my cousin, who has a life rule of never passing a lemonade stand without purchasing something, and the fact that they had those blueberry mini muffins that defined my childhood but I haven’t seen in forever, I was searching my pockets for money. As we walked away with a cup of lemonade in tow, I jokingly said “wouldn’t it be funny if I had a Freckled Foodie stand?”. We laughed for a second and, as soon as we stepped on to the beach, the scent of the ocean quickly took focus and swept the food stand thought away. It wasn’t until the next day when I returned to NYC and began re-focusing on Freckled Foodie business that I realized how how fun it would be to make this idea a reality. So that is exactly what I did.
A lot of people hate on putting fruit in a salad. My opinion? There is a time and place for everything and, in the summer, fruit sure as hell belongs in salads. There is no quicker dish to serve alongside a summer BBQ than this spinach salad with peaches and mozzarella. When you are so hot you cannot fathom standing in front of the grill or stove for another second and you quickly realize you have not eaten a fruit or vegetable all weekend, this salad will be your savior. Quickly grab all of the ingredients out of the fridge, cut, arrange in an aesthetically pleasing manner, and serve to your guests.
Strawberry and banana go together like Britney Spears and Justin Timberlake. At one point in everyone’s childhood, this was their favorite combination, but overtime, we have all slowly put it on the back burner and forgot about it while moving on to bigger and better things, such as banana and peanut butter (the Beyonce and Jay Z). But, hold the phone. Let’s rewind and revisit this childhood love affair. Because we all may have moved on and all, but it is still incredibly delicious and worth talking about again. Try this recipe out, sit back, and take a trip back to the 90s while enjoying your breakfast. (And if this is what it takes for Britney and JT to get back together than I will eat this breakfast every god damn day).
I’m taking advantage of international yoga day to preach about my newfound love for this activity so buckle in for a lengthier non-food related post. Yoga is a recent practice in my life that I for some reason dismissed for the prior 10+ years. My mom has been practicing yoga since I was a small kid but, quite honestly, growing up I never found it interesting. Since then, yoga has obviously become much more popular and has taken a front seat on the recent health and wellness movement. When I graduated college and was forced with the unprecedented need to workout on my own vs simply showing up to lacrosse practices and games, I was a bit lost. No matter how many people recommended yoga to me, I couldn’t wrap my head around it. Is it really a workout? It kind of just seems like an hour of stretching. Instead, I turned to distance running and other high intensity workouts that resembled the competition of college sports. As much as I still love these types of workouts, having this as my only sweating outlet became an unsuccessful practice.
By now, I don’t think I need to justify or explain my love affair with peanut butter. But in case you are a new Freckled Foodie fan and are unaware, I freaking love it. It is a staple in my kitchen (I have quite the collection) and I believe it serves a purpose in every single meal: breakfast, lunch, dinner, snack, dessert. You name it, peanut butter belongs there. One thing I do not love about peanut butter (GASP) is all of the brands that are filled with unnecessary ingredients, specifically sugar. Peanut butter should have one ingredient. You guessed it: PEANUTS. This is one of the many reasons that Crazy Richards has quickly won my heart in the lineup of a thousand different nut butter brands. Continuing my effort to prove that peanut butter serves a purpose in all times of the day, I decided to incorporate this delicious jar into an even tastier sauce to accompany my go-to weeknight zoodle dinner.
Check out more information on Crazy Richards PB and my featured recipe here
When I was growing up my family’s weekends were always jam packed with soccer and lacrosse tournaments. No matter the season, we were packing up Friday morning, jamming in 8 plus games over the span of two days, and returning home late Sunday night only to do it all over again the next weekend. Fortunately for me and my sisters, we had parents who never questioned or complained about this absurdity, but instead got behind the wheel with a smile and a cooler packed with Gatorades and road snacks. Within the blink of an eye my sisters and I would quickly demolish this cooler that probably should have lasted us over 3 days. With full bladders and somehow still hungry stomachs, we would insistently beg our parents to pull over to the nearest rest stop. You’re probably wondering, “why the hell are you telling me about your ever too frequent visits to rest stops?” Because, my friends, no matter how many Nature Valley bars or boxes of Goldfish I had just devoured in our Suburban, as soon as I walked in to any of those rest stops that smell of cinnamon maple glaze hit me like a brick. Immediately, my stomach began growling and I ran as fast as I could to the CinnaBon that was no doubt overpowering all of the nasty scents I would have otherwise smelled. To me, no road trip was complete without CinnaBon. My obsession began at an early age and over time transformed to loving anything cinnamon filled. Now more aware of the ingredients in these things, I’m a bit grossed out by my childhood consumption, but still nonetheless in love. So in an effort to make the meal that a CinnaBon is somehow meant to serve (breakfast) without sending you into a sugar coma, I created these Cinnamon Bun overnight oats. Long story short, enjoy a trip down memory lane.
Ever since starting Freckled Foodie and continuously photographing my meals, I’ve noticed one stand out consistent meal: zucchini noodles and salmon. Don’t get me wrong, I love a good bowl of pasta. In no way am I going to tease you to believe that this will replace the hearty, comforting, nap induced bliss you feel after a bowl of hot pasta. However, what I can tell you, is that there are many of nights I actually prefer to have this meal instead (I know, blasphemy). I was always skeptical of “zoodles” for this exact reason. Refusing to accept them as a form of pasta, I changed my mindset to view them as simply another delicious option for a meal, which is exactly what they are. This meal’s pulling force that continues to suck me in on a weekly basis is the place it lands on the taste / effort scale. This meal is exceptionally easy to make, especially if you follow some of my prepping tips below, and requires minimal effort in the kitchen. It also is a refreshing, light, and delicious dinner or lunch option while seemingly impressive to dinner guests. Plus, these zoodles are simply aesthetically pleasing when they so perfectly resemble long ribbons.