EASY to make dried edamame recipe using soybeans! This healthy edamame is slow roasted and salted! If you’re growing soybeans this year you need to make this snack!
I love soybeans so I love dried edamame!
I think I start every post with “I love (insert something”).
I love cheese. I love cats. I love donuts. I love snowmen. I love pumpkins. I love you.
But soybeans, yeah, I love them guys. We had a great soybean year and it’s still going on with more plants to pick. The last few days have been chilly and windy but the garden calls, so I throw on a hat and a dramatic attitude (“I’m so cold! I’m not going to survive!”) and get picking soybeans.
Look at this beautiful soybean plant!
So with so many soybeans – what’s a girl to do? Snack on them of course! I know, dried snacks aren’t usually the first thing you think of when you think soybeans. You might think of fresh edamame which is absolutely delicious, but I wanted something to crunch, something with a little salt on it. So say hello to my dried edamame recipe!
I really love this casserole because it stays set when serving, it almost feels like you are having taco lasagna. There’s 2 layers of corn tortillas, salsa, green peppers, black beans, corn and plenty of ooey gooey cheese to keep the cheese lovers happy (I’m in that club).
Fall has been here for a few weeks so let’s talk changing of the seasons in the garden! Fall means the hearty crops are back, lots of bushy greens and getting ready to anxiously await that first Frost. Even though Summer is over, it doesn’t mean gardening is done – it never is!
This Fall we are growing Sugar Snap Peas, Kale, Cucumbers, Spinach, Lettuce, Radishes, Broccoli, Cauliflower, Pumpkins, Soybeans and Carrots. We have also begun planning for Winter where we will be growing Brussels Sprouts and Pak Choi. If you’d like to stay updated with our Garden Calendar, you can always check this link out (found in the sidebar too). I periodically update it whenever anything is planted or transplanted. This is super helpful in knowing the exact date we plant and preparing for the next year so I would definitely recommend always keeping track of your garden schedule. We come back to this page many times during the year.
The broccoli and cauliflower were transplanted on both August 15 and September 5 as we are trying to space them out slightly. Here is the broccoli ready to move into it’s new container home.
And here it is living in it’s new luxurious container condominium. We usually grow 3-4 broccoli or cauliflower plants per container. This year we will be growing 18 separate plants.
Just a few days ago I spotted this, it was a pleasant surprise to see the broccoli heads already starting to pop out and say hello!
Some more views of the broccoli and cauliflower:
One of our favorite Spring and Fall plants are Sugar Snap Peas. These not only are delicious for snacking but they make some of the best quick and easy pasta dishes! Peas were planted directly into the soil on July 31 and have just begun producing peas which will last a few weeks.
The peas are planted in all 3 boxes. Who’s going to make it to the top of the fence first?
We’re kale crazy so we went from our 4 summer plants to 10 plants. The kale got transplanted into their container on August 3. Here it is as a little baby..
Here’s 6 of our new kale plants:
Do you spot our other 4 kale plants which have been growing since Spring? We learned a few years ago that Kale will grow throughout the seasons!
Kale, you are so pretty.
I’m in loooooooove with youuuuuu.
Pumpkin season is here, so I love nothing more than picking our own pumpkins in the garden!
I title this picture “Pumpkin looking over it’s city”. Look at how hazy that day is by the way, you can hardly see Manhattan.
Our cucumbers are one of the surprises of 2013, they have done such an amazing job, to the point of I can’t fit anything else into the bottom shelf of our refrigerator as it’s completely filled with pickles!
Our tomatoes are still producing!
We planted 2 more boxes of soybeans which are almost ready to pick. If you remember we just harvested some soybeans, but don’t worry I have some soybean snack recipes hidden up my pink silk sleeves.
I always love to see the transition of the garden from season to season. The bright colors of Summer are close to over, to be replaced by dark luscious greens.
And then we get ready for winter, here are some of our seedlings we have begun to harden off. My goal this winter is 2 words: Brussels Sprouts.
Here are some videos I did as part of the Gardenieres on container gardening. You can apply container gardening to anything you grow, really – I mean anything! Our entire garden is containers, so if you are thinking on giving container gardening a shot, I would strongly urge you give it a try. Not only is it perfect for spaces that you can’t grow directly into the ground (like our roof), but it’s also great for actual yard spaces. If we had a actual yard, we would still container garden our plants, the results have been exciting. The other great thing about sub irrigated containers is you never will doubt if there is too little or too much water. Because there is a hole in the bottom of the container, when the water comes out – then you know you can stop watering. If no water is coming, keep on watering!
Here is a Step by Step on how we make our Strawberry Buckets. We use Home Depot 5 gallon buckets. Our strawberries are doing awesome this year, even giving me handfuls in October.
[youtube id=”ap3v81f2XLw” width=”600″ height=”340″ position=”left”]
Here is a Step by Step on how to make your own Herb Garden Container. This works great on growing healthy herbs, but this is also the basic technique we use for the majority of all our plants (from tomatoes to pumpkins to broccoli).
[youtube id=”mhBu5SsW1G4″ width=”600″ height=”340″ position=”left”]
Hope you enjoyed the videos, let me know if you have any questions! 🙂 Are you gardening this Fall? If so, let me know all about it!
CHEESY French Fry Casserole! This easy baked casserole recipe is made with frozen french fries and shredded cheddar cheese. Your entire family is going to love this loaded dinner casserole!
French Fries, I have a real big crush on you. I love you straight. I love you crinkled. I love you curly. I love you covered in cheese. And chili. And beans.
Are you like me and stock up on certain items but don’t notice until you open your freezer and multiple bags of frozen french fries are staring at you? I’m that way for a few things. When Goya is on sale I think I need 8 cans of hominy or pinto beans. Pasta, yes, let’s buy 10 boxes. Ketchup, well maybe I will have a cookout, better buy a few bottles. That 20 pound bag of rice is super cheap, what a deal, better buy it. Whenever French Fries are on sale, usually 2 bags for $5, I better get them too.
A few nights ago I was going through the process of “What to make for dinner”. There were a few rules:
-I wanted french fries.
-I wanted to use up heavy creamy which was close to it’s end date.
-I needed to use some type of garden vegetable.
-I wanted to prepare it quickly. This means frozen french fries.
-I wanted it to be delicious.
So French Fry Casserole was born!
When I took this out of the oven, I pulled back the foil and I wish I had a video to document Matthew’s reaction. It was pure excitement for this casserole.
If you like cheese fries then you’re going to love this casserole because it’s basically glorified chili cheese fries that we can call dinner and everyone will be ok with it because we added the word casserole to the end.
The chili comes from chili beans which I could eat out of the can with a spoon. On top is also a green pepper chopped up, this gives the casserole a great crunch and it just makes me happy to use anything we grow in the garden with french fries.
French Fry Casserole – perfect main or side dish!
We ate this casserole as a main dish and it was extra filling. There is no meat in this, but you could add chicken, ground beef, or bacon bits to the top if you choose to.
Here are the steps to prepare this casserole quickly.
This cheesy casserole is gorgeous when it comes out of the oven!
I love the little kick the chili beans provide on top.
Serve yourself and enjoy! Then start diving into those cheesy fries..! Enjoy this french fry casserole everyone!
EASY to make Zucchini Chocolate Chip Cookies recipe. These cookies are crunchy and ready to eat in 15 minutes! They’re so good your kids won’t even mind the vegetables in their cookies!
Hello Zucchini Chocolate Chip Cookies!
These are yummy chocolate chip cookies, but I like to consider them healthy because whenever I add a vegetable in they immediately should be declared healthy. Look ma, I’m eating my vegetables (wrapped up in brown sugar, butter and chocolate chips, but still..)!
In all honesty though, they’re a great way to add a little bit of vegetable to your regular cookie!
Zucchini Cookies Recipe
Did you know that you can bake with zuccchini? It’s true! You can make these delicious zucchini cookies! You can also make zucchini bread!
Also, I really love the appearance of these cookies because even though at first glance they look like regular chocolate chip cookies, when you look closer you can see the green specks of zucchini. I think they’re gorgeous!
These chocolate chip cookies are crunchy and the entire family is going to love them! They’re easy to pack and go, sometimes I love taking 2 for the road for “breakfast on the go!”.
Ingredients for Zucchini Chocolate Chip Cookies
Ingredients for these cookies are basic, you probably have everything you need in your baking cabinet already! The cookies have a little bit of cinnamon and cloves in them that gives them a touch of a taste of a Fall cookie.
You’ll also need 1 cup of grated zucchini!
How to Ship Cookies
This year I plan on lots of baking for holiday presents to friends and family. I have been looking for ways to ship baked goods the best way possible to prevent cookie breakage (and heart breakage).
I found that if you use plastic pint containers (even better, just reuse your takeout pint containers after washing out) and layer each level with parchment paper, your cookies stay safe in the mail! I will be using this method for various sandwich pies and cookies during the holiday season.
I hope you all enjoy these Chocolate Chip Zucchini Cookies!
With the seasons changing many of our garden herbs are coming to a end (except our Oregano which I’m pretty sure is going to grow forever). Most herbs tend to love this time of the year but the weather tends to change quickly in mid to end October, so we always plan ahead in preserving our herbs before it’s too late. One frost is all it takes to kill a lovely cilantro plant – don’t let it happen to you.
Freezing and drying herbs in multiple ways makes your garden season last even when there is a foot of snow out on the ground. Need some basil? No problem. Just dry it and crush it up – then you will have basil to last you forever. Same goes for so many other herbs. Also if you don’t have a garden, no worries. Maybe you’re at the farmers market or grocery store and you see a great sale on dill or parsley, grab it, dry it and you’ll have dried dill and parsley to last you the next year.
Here are some ways I use our herbs to make them last as long as possible.
Cilantro: Cilantro is a tricky herb to preserve, but hands down one of my favorites to cook with. In my opinion dried cilantro loses its taste, but you can absolutely freeze cilantro in ice cube trays. Just throw your cilantro in a food processor with some water to turn into a puree, then transfer to ice cube trays and freeze. When you need some cilantro, just pop it out, defrost and use. I often times use frozen cilantro in fresh salsa and it tastes great.
If you’d like to keep your cilantro lasting longer in the freshness department, this is my suggestion on how to store it. This technique keeps your cilantro fresh for at least 2 weeks in the refrigerator. First, cut your cilantro stems down a little bit. Then fill a glass jar with some water, insert cilantro.
Then put a plastic baggie on top and rubber band it to the jar so it’s secure. Put into your refrigerator. Replace your water as it turns brown. Whenever you need some cilantro, just take out the jar and use accordingly. This is our cilantro after about 10 days, still looks pretty great to me!
Mint: I love mint, I love everything about it, especially the smell! Isn’t mint just one of the most heartiest prettiest herbs you’ve seen?
I could just squeeze mint’s cheeks it’s so pretty!
I enjoy mint mostly in drinks, either in cold drinks or a great natural herbal tea (post coming soon!). I drink alot of water throughout the day, especially fizzy Seltzer water, but what makes it extra special is some mint with it. To make mint ice cubes, just rip up your mint leaves and throw in a ice cube tray. Then on top fill up with water. Don’t be scared to really fill up these cubes with mint, use as much as you want.
Then when you grab a drink of water, pop out a mint ice cube and it freshens up your drink. This is great in iced tea and lemonade as well.
Dill and Basil: These herbs work great dried so you can cook with them for a endless amount of time. Before we had a garden I would buy dried herbs but not anymore. Drying your own herbs is very economical, not to mention the taste will defeat the store bought bottles!
Dill: I love dried dill in soups, stews and rice dishes. Dill is also up there on one of my favorite smelling herbs, it puts me in a good mood almost instantly. Maybe I should invent a dill perfume! Basil is a staple in cooking, both fresh and dried. It’s hands down one of the dried herbs I use most in cooking so I always have a few jars filled up in the kitchen full of it. To dry your herbs, clean and let dry. Then take a rubber band and tie them up in a place in your home. The dryer the place in your home, the better, but in a loft space like I live in all my living area is pretty equal and I’ve found that herbs dry great pretty much anywhere. Let your herbs dry for a few weeks, usually 3-4 weeks. You will see your herb leaves start to turn crispy. Once the entire bunch is crisp, then untie, remove leaves with a shake above a bowl and crush. I do this the easy way by throwing in a food processor. A few pulses later and you have dried herbs ready for cooking use.
When you walk into our home the first thing you see hanging are herbs and onions. Can we talk about how great your home is going to smell because of these herbs too?
Dried herbs tend to be much stronger than fresh herbs. When substituting dried herbs for fresh herbs, use 1/3 the amount that the recipe calls for. Store your dried herbs in jars.
Dried herbs made direct from your garden make an amazing holiday present. Tie a little bow around a couple of glass jars and you will win the hearts of many!
EASY, MOIST Jalapeno Cornbread! This Southern recipe uses buttermilk to make the cornbread extra soft! The Jalapenos give it a little Mexican taste! I always serve homemade cornbread with dinner casseroles!
Cornbread. I love you.
Jalapeno Cornbread, I especially love you.
I love how moist you are. I love how brown your edges stay. I love the kick of the jalepenos.
Cornbread is such a comfort food. It’s always a dinner favorite on the side to soak up the juices, gravy or just devour by itself. When I found myself craving some cornbread to go along with BBQ ribs I whipped up this recipe. This cornbread is a winner, and for those that love a spicy kick you will love it. This recipe uses 3 tablespoons of diced jalapeno peppers which makes it spicy enough to give it that extra pop, but not too hot that you can’t eat 6 pieces of cornbread in a row. That’s real talk y’all.
This recipe asks for 1 cup of buttermilk which makes it as soft as a cloud. I didn’t have buttermilk but I learned how to make some quickly with ingredients you have in your kitchen. For 1 cup of buttermilk you need 1 cup of milk + 1 tablespoon lemon juice. That’s it! Place your tablespoon of lemon juice in a 1 cup measuring cup. Add your milk to fill up to the 1 cup mark. Then let stand for 5 minutes, you will see it will start to thicken up. Boom, buttermilk! It’s that easy!
Next time you’re looking for a quick cornbread, look away from your usual box mix and make some homemade cornbread. It’s well worth it.
Moist Jalapeno Cornbread recipe
Here’s the mix with our homemade buttermilk added in. I don’t think I’ll ever buy store bought buttermilk again!
Here’s your diced jalapeno. You can use red or green, whatever you prefer.
I did mostly red with a few green pieces thrown in. This would be super cute for Christmas!
Before and after baking.
The top of this cornbread is just purrrrrrrfect.
Let the bread cool then cut into pieces. Try not to eat them all at once.
EASY, MOIST Jalapeno Cornbread recipe! This Southern recipe uses buttermilk to make the cornbread extra soft! The Jalapenos give it a little Mexican taste! I always serve homemade cornbread with dinner casseroles!
1/2cupbutter - melted
1cupbuttermilksee notes for homemade if needed
3tablespoonsdiced jalapeno peppers
Preheat oven to 375 degrees.
In a bowl whisk together butter and sugar. Add in eggs, buttermilk and baking soda. Stir to combine.
Add flour, cornmeal, jalapeno peppers and salt. Continue to stir to combine.
Spray a 8x8 pan with non stick spray. Pour cornbread mixture into pan.
Bake for 35 minutes.
Let cool for 20 minutes then cut into slices.
For 1 cup of buttermilk you need 1 cup of milk + 1 tablespoon lemon juice. That's it! Place your tablespoon of lemon juice in a 1 cup measuring cup. Add your milk to fill up to the 1 cup mark. Then let stand for 5 minutes, you will see it will start to thicken up. Boom, buttermilk! It's that easy!
Arby’s was a childhood favorite of my family. There was one local Arby’s restaurant and it was located in a mall which was about 20 minutes away. Getting Arby’s meant that I must have been a good girl because I was absolutely in love with their Roast Beef and Cheese sandwich. Actually I still am, those sandwiches can’t be beat!
Can I tell you guys how much I love brisket? You might have noticed by the Slow Cooked Beef Brisket recipe or my multiple brisket photos on Instagram followed by multiple hearts. But what happens when you don’t have hours to slow cook your own? Leave it to Arby’s to solve all your problems in a delicious way!
Arby’s is introducing the Smokehouse Brisket sandwich which is slow cooked for at least 13 hours. That means it’s smoked low and slow, keeping all the smokey flavor you crave in your brisket. Even better, it’s there when you want one. No waiting hours for dinner, with Arby’s sandwich, just go and grab one! The Smokehouse Brisket Sandwich is piled high with slow-smoked beef brisket, smoked Gouda cheese, crispy onions, BBQ sauce and mayo. It’s served on a crispy toasted bakery style bun. Am I making your mouth water yet?
Look at this beauty. Let’s all take a minute and sigh.
And please don’t forget to get a side of Arby’s curly fries. Do they get any better than that?
When I told Matthew about this sandwich, especially those crispy onions on top, I think he was going to faint. I needed to grab a chair and fan the poor boy! That’s what good brisket sandwiches do to you, you know?
Since many of you said you liked my rambling Thursday thoughts, I thought I’d bring it back for a Tuesday edition. Thoughts can only happen on Tuesday and Thursday, the others days of the week don’t have that alliteration ring to it I like.
Happy October Friends! October is the beginning of the best 3 months in my opinion. October means the start of chilly weather (but not today where it’s 80 degrees), apple picking, pumpkin patches, Halloween and my birthday (the big 3-0). Welcome October!
I’ve also been swapping some letters and Halloween treats to other friends around the World. Pen pals is a forgotten art, don’t you love it? Sadly international shipping has gotten so expensive, ugh!
The Nightmare Before Christmas is on my headphones playing all the time. This is one of my favorite soundtracks ever. Others include Aladdin and Dirty Dancing. What soundtracks do you love?
I love reading but I fell out of it as my nightly bedtime ritual for a few weeks, but now I’m back to it and can’t wait for that time of the night to come. My last few books I read that I highly recommend are: The End of Your Life Book Club – this is a beautiful book but will also make you cry. It’s also full of names of other books so you have a endless amount of new material to read after you finish. I Feel Bad About My Neck and I Remember Nothing – I recently became a super fan of Nora Ephron and love everything she wrote. These books will make you laugh out loud, while your other half looks at you oddly in bed. They deal alot with things that women go through, all written with charm and wit. The Astronaut Wives Club: A True Story – The women behind the first men in space, full of so many NASA and behind the scenes to the space mission facts I had no idea about. Defending Jacob: A Novel – this is an amazing book and I stayed up to 6AM one night finishing it because I could not put it down. It’s full of so many unexpected twists, definitely one of my favorite reads this year.
I’m currently reading Behind the Beautiful Forevers. I’m only a quarter of the way in but so far it’s been a great read. The book follows the author as she spent 3 years in the Annawadi slum of Mumbai and introduces us to the residents, each with their own life goals and stories.
A serving of Nutella is 2 tablespoons. I eat 2 tablespoons before I even start baking with it. And don’t even get me started on late night eating with Nutella. Nutella is my go to jar at 4AM when I walk subconsciously to the cabinet, pull out the Nutella jar, a spoon and eat too much. Then I go to back and wake up feeling pure guilty. But the way I see it, the quicker it’s out of the kitchen the safer I am… until I buy another jar the following day.
Harvest Peanut Butter M&MS are ruling (ruining) my life. I don’t even look at the serving size.
I’ve been thinking alot about my comment I made in the previous “Thoughts” post about leaving conditioner in for 2 minutes. Many of you commented that you wash your body and face and shave during this time. Here’s my problem with this situation. When I rinse my conditioner it will run down my body, making my body all conditionery (new word). So that means I would have to wash my body and face again. This just doesn’t work or me. I will continue leaving my conditioner in for 30 seconds while wondering what to do. It’s a very tough situation I have here!
A few days ago I went around our apartment building handing out spinach from our garden. Multiple people called me the Spinach Fairy when opening their doors so I think I should get a Spinach Fairy Costume made for my next harvest delivery.
Our internet was down for a solid 2 days and it was a very rough period. I spent hours on my roof trying to “borrow” internet. I found a hotspot finally but a inch in movement to the left or right would make me lose it. Standing while holding your laptop makes for strong arms!
Matthew gave me a taste test a few days ago from a regular cherry tomato and a homegrown cherry tomato from our garden. Hands down our garden version won. There was no contest, I opened my eyes like “There’s no doubt this is ours!”. It was full of flavor and sweet. I love homegrown cherry tomatoes. Speaking of tomatoes, we’re still picking them..
Sometimes it is 11PM at night and Matthew and I realize we haven’t hit our Nike Fuel points yet and craziness ensues. The Nike Fuel Band is a band that counts your movement throughout the day and without doing a post on how much I love it, I really do it. Not only has it helped me lose a few pounds but it’s kept me moving on those days where you don’t realize how long you really sit at the computer for. It has really motivated me to move, dance, run and just shake it. I have a long streak happening on my Nike Fuel so I’m very cautious of not hitting my daily goal. Anyways, when we realize we are a few hundred points away, it becomes madness in our house. We stare at each other and jump up and down, we run through the house, we grab a cat and throw them around our shoulders and dance, we do a move called riding the dog, we a do a move called walking the dog, we mimic each other as we move quickly. Most of this takes place in front of our windows so we can watch our reflections and laugh hysterically at how ridiculous we look. I bet our neighbors across the street are constantly wondering what is going on in our loft.
The Love Glove is the best grooming glove for cats. Our cats love it. Xanadu practically lays on the ground passed out, enjoying every rub. This is fur side by side comparison. Top left: Xanadu. Top right: Brother Bear. Bottom left: Essy. Bottom right: Fifi Bofinkles.
Matthew’s family visited from Ohio. It was the first time his family came out to visit us in NYC! It was great seeing them, but I’m pretty sure we exhausted them. It’s hard when family visits because you want them to see everything! There’s lots of walking.. and lots of photo bombing.
We also had to share some of our favorite food with them too!
Grimaldi’s, what we think is the best NYC pizza (yeah, I said it!). White pizza and Pepperoni and Mushroom pizza.
Dough (best donuts!) and Nathan’s Hot Dogs at Coney Island.
My favorite donut from DOUGH is toasted coconut, followed by the lemon poppy. Oh goodness, they are so soft. Really, they are the best. I think I’ve talked about DOUGH at least 10 times in posts. I’m in love.
Target has their Halloween decorations up. Run there immediately! They also have amazing wigs which every single person I saw took a selfie with them on. I did too.
Right now we are watching the Sopranos, we’re about 15 episodes away from the end. Do not spoil it for me! Sopranos is such a great show, I needed to watch a few to get drawn in but now I’m totally obsessed and the thing I look forward to most is watching a episode every single night. If you haven’t watched the show and are into infidelity, murder, violence and good pasta then I recommend you watch it. Also Michael Imperioli as Christopher is very easy on the eyes.
After Sopranos, we are thinking of watching Breaking Bad. Is it as good as everyone says?
I’ve been busy drying herbs and storing them for the winter. Expect a herbs post soon!
We are still getting a bunch of cucumbers and tomatoes. My entire bottom shelf of my refrigerator is full of pickles. It’s honestly out of hand and I’ve run out of mason jars.
Here’s a different angle from the garden. Look at all the expansion we could do! Also the garden looks so tiny in this big city.
Have you ever unplugged something in your home, forgot, then try to turn it on but it doesn’t? Then you continue to walk around for 12 minutes wondering why it doesn’t work, saying it’s broken, etc? Then you remember what you did.
The cats love their sunbathing. Here are all 3 ladies enjoying some sunshine. Essy (in the middle) has turned absolutely crazy the last few weeks. It’s so great to see her 19 year old self so wild and full of energy, but when it’s dinner time, she is out of control. We’re talking tearing garlic bread out of my mouth. But we love her alot, so it’s ok.
Have you ever accidentally turned on your camera and taken a picture of you from an up angle so you have 7 chins and honestly look nothing like yourself (at least you hope that)? Then you mope around for the next 4 hours because you think you are now a hideous beast.
I leave you with a few questions:
What is the last great book you read? I love book suggestions, please give them!
How often do you eat dessert after dinner? It can be a brownie, ice cream or just 2 M&Ms. Is it every meal or only once in a while?
How often do you work out (honestly) and what do you do?
RECIPE for the BEST fluffy and moist Lemon Glazed Zucchini Bread! There’s 2 cups of grated fresh zucchini baked into this easy to make beautiful bread. On top there’s a lemon powdered sugar glaze frosting!
Zucchini Bread Recipe
Do you grow zucchini in the garden? If you do, you might be thinking “What new recipe should I try?”. Well look no further, you need to make this Lemon Glazed Zucchini Bread!
Let’s go on a amazing adventure together. Are you ready? Let’s go on a Halloween Hot Drink adventure. After many of you commented saying you would like to be part of a upcoming swap – I bring it to you! This is hopefully the first swap of many, maybe something we can even do every month with fun themes. I love themes! Let’s go..
October’s Swap is HALLOWEEN HOT DRINK.
You will send your partner:
7 Hot Drinks to Try (Ideas: tea bags, loose tea, hot cocoa mixes, coffee mixes)
Something Halloween Related (Price Max: $5) (Ideas: Decorations, Stickers, Stationery, Halloween Food Items/Candy)
Something Written saying Hello!
How it works: You sign up here. Sign ups end Oct 2.
I will send out a email with swap partners by Oct 5. You and your partner contact one another and exchange mailing addresses over email.
You send each other the swap contents.
You become friends for life.
The first swap is US only. (Sorry, International Shipping is very expensive, eventually I hope we can start matching up people in Non US countries).
Your swap must be sent out by Oct 15.
Brooklyn Farm Girl is not held responsible for swaps not sent or received.
Grab your witch hat and let’s get swapping! Hope to see you joining!
“Beef Stroganoff” is whispered in my ear while I sleep.
“Beef Stroganoff” is written on a Post-It on my keyboard when I wake up in the morning.
“Beef Stroganoff” is said to me with a wink while passing by each other.
“Beef Stroganoff” is written on the mirror from the steam of the shower.
Beef Stroganoff, Beef Stroganoff, Beef Stroganoff, Beef Stroganoff. I’ve had this word written in my “to do” page for months now because Matthew has been craving Beef Stroganoff. How bad has he been craving it? See above for hints. So finally I made the first step, I bought sour cream. This is a pretty big step for me considering sour cream scares me beyond belief. The texture of sour cream reminds me of my archnemesis, mayonnaise. I know they taste nothing alike but I worry the mayonnaise companies might be following me, watching me when I shop (how embarrassing) and then sneak mayonnaise into my sour cream tub instead. Can you imagine the nightmares I would have? Actually there is a mayo dream I have had a few times but that’s for another time entirely…
Beef Stroganoff. So I made it, with sour cream. And onions. Are you shocked? I pretty much am. When Matthew saw me frying onions up with the beef I think he nearly fainted with surprise. Look at me, throwing onions in a pan, buying sour cream, life changing actions right here folks! And get this, I absolutely loved it. It was creamy, moist and delicious. Give me mushrooms in a creamy sauce and you have one happy girl! Beef Stroganoff – thanks for a great dinner!
Remove any fat from your beef and cut into pieces that are about 1/2 inch thick and 2-3 inches long.
Season meat with salt and pepper, rub so all meat is evenly coated.
In a large skillet over medium high heat, melt the butter and garlic. Add the beef and cook until browned. Add onion slices and continue to stir for 3 minutes.
Place beef broth in small bowl and add cornstarch slowly, continuing to stir.
Add beef broth/cornstarch mixture to beef and onion skillet, bring to a boil. Lower the heat and add in ground mustard and worcestershire sauce. Stir until combined.
Cover and simmer for 1 hour.
When your 1 hour is up, remove lid and stir in mushrooms and sour cream.
Once heated, serve over egg noodles or rice.
Add parsley to garnish on top.
First, I would like to give a shout out to the ever changing Sun that enters our loft around 5:30PM and blinds me until about 7PM. The light is dramatic, feels great on the skin, but it’s all over the place for pictures.
Here’s your list of ingredients. I always use bouillon cubes to make broth, so much cheaper.
Here’s your mushrooms. I use whatever I have, fresh or canned, whole or cut up. Go mushroom crazy in my opinion. Also, I see you creeping behind the mushrooms Sour Cream. Don’t even think about it, my eye is on you like a hawk.
Getting the beef ready, a little salt and pepper..
Do you know how good this was already smelling? Essy showed up and tried to jump from the table to the counter, which is a enormous jump that her 19 year old body would have never made. She had her eye on the prize (the beef) and her nose knew it was nearby.
Start to cook the meat until browned..
Add your onions, your place is going to smell like a Stroganoff paradise starting now. Once you add your broth, mustard and worcestershire sauce then you’ll let simmer for 1 hour.
Almost done! Once you add your sour cream and mushrooms….oh goodness!
Serve over egg noodles, or rice, or even roasted vegetables.
I always like to sprinkle a little fresh parsley on top. It’s great for color and flavor.
This is a keeper of a meal, I’m already laminating the recipe sheet and covering with stickers that say “YUM!”, “YEAH!”, “HOLY COW!”.
EASY Monkey Bread Muffins recipe made with refrigerated biscuits! You’re going to love how easy these are! They are a single serving alternative to Monkey Bread in muffin form! WARNING: They are addictive because they’re so good!
I’ve been hearing alot about Monkey Bread on all the blogs but I never really knew what Monkey Bread was. When I first heard of it I was expecting something that looked like a monkey, but I didn’t see anything that looked like a primate. So I looked up where the word Monkey Bread comes from and here is what Wikipedia told me:
The origin of the term “monkey bread” is uncertain.
Facts about monkey bread
Monkey bread is also called monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, pluck-it cake, bubbleloaf and monkey brains.
It first appeared in cookbooks in the 1950s.
It’s mostly popular in the United States.
Ok what about about the name? Most of my results were helpless, but here’s what I could put together.
There is a African tree called the Monkey Bread tree that has an exceedingly thick trunk and an edible pulp. Some people think that Monkey Bread is named after the tree as it slightly resembles it. Squint, do you see a hot baked good?
Some people believe Monkey Bread gets its name from monkeys. When eating monkey bread, people usually tear it apart with their fingers, much like how monkeys eat. Note: This is a pretty accurate expression of how I look when I eat monkey bread, pure happiness.
So did I solve where the name comes from? Probably not, but I tried!
Monkey Bread Muffins recipe
So with hearing all about Monkey Bread, I was on the mission to make it for the first time! I gathered all the supplies, got my apron on, looked at some pictures and then realized they were all made with bundt cake pans, which I don’t have. I shook my fist to the ceiling, slumped to the floor and sighed. And then like Aaliyah sung, I dusted myself off and tried again, because I thought – what about Monkey Bread Muffins?
This rules for many reasons, but most being that I can physically tell myself only to eat one. With a entire cake, I can slide the knife and make a slice really big, but with individual servings, there’s really no excuse for my behavior when I am throwing 4 of them in my mouth. And within one bite of the first one I realized this was a fantastic idea because my life has been changed forever and I would love to eat 4 of these at once.
So to summarize I have no idea where the word Monkey Bread comes from, but I’m in love with Monkey Bread Muffins.
How to make Monkey Bread Muffins
Here is your biscuits. I know it says on the package never to eat the raw dough but does anyone ever listen to this? To be honest I just realized last year it said this.
Spray your muffin sheet. Spray it good, bottom and sides. Then pour in your butter and brown sugar mixture.
Rip each biscuit into 6 pieces, you don’t have to be exact with sizes, just make them about even.
Get your cinnamon sugar mixture in a bag. Then put the ripped up biscuits inside and shake to coat evenly.
Then start to fill each muffin cup up with about 8-10 pieces. Into the oven it goes..
And out of the oven comes this magic!
Now here’s the scary part. We need to flip these upside down. I know, you’re already scared, trust me I was too. I thought about this in my head about 6x since I read multiple reviews that said they would fall apart. That’s why it’s really important you spray your muffin sheet good with nonstick spray.
So you turn your muffin cup sheet upside down. Take a minute to breathe. Take a minute to hope. Then slowly lift the muffin sheet up…
Yes! Perfect! None fell apart. I grabbed Essy the cat and danced with her. She rumbled her belly so I put her down. Goodness gracious. I’m not sure I can say more. I think I’m just going to say that a few more times.
Serve these monkey bread muffins immediately and enjoy!
EASY Monkey Bread Muffins recipe made with refrigerated biscuits! You're going to love how easy these are! They are a single serving alternative to Monkey Bread in muffin form! WARNING: They are addictive because they're so good!
2cans of 7.5 oz Pillsbury refrigerated biscuitsor other brand
1/2cupbutter - melted
2 1/2teaspoonsground cinnamon
Preheat your oven to 350 degrees.
Spray a dozen muffin cup sheet with nonstick spray.
Mix melted butter and brown sugar together in small bowl, spoon 1 tablespoon into each muffin cup.
Mix white sugar and cinnamon in a plastic bag.
Take each biscuit and rip it up into 6 pieces. Put the biscuit pieces in bag and shake to coat evenly.
Place 8-10 pieces of biscuits into each muffin cup to evenly fill them up. If you have any sugar left in the bag, sprinkle on top of the muffins.
Bake for 12-14 minutes.
Remove from oven and let cool for 1 minute.
Turn upside down, the muffins should fall right out.
Here’s a Thursday thoughts post full of pictures and random thoughts. Follow me on Twitter or Instagram where I’m posting pictures all the time!
Cats love boxes. Get them a toy? Sometimes they play with it. Get them a bed? Sometimes they might sleep in it? Give them a cardboard box that wasn’t even meant for them? They fight over it. Cat wars. First one in the box owns it. Until one leaves, then another jumps in. Then the cycle continues. Then you have to throw away the boxes because your living area looks like you are moving but you aren’t. Cats, they really love boxes.
Has anyone ever looked at Oreo Cookies or Ritz cracker serving sizes? 2 Oreo Cookies? 6 Ritz crackers? Are they serious?
The back of my conditioner bottle always says to leave in for 2 minutes. Does anyone actually do this? If so, what do you do during those 2 minutes? I can’t keep it on for more than 30 seconds because I become very bored quickly.
We picked carrots. Victory!
We keep picking Spinach. I’m going to send Matthew out on the streets to sell it.
This is a Zucchini plant growing on a tree on a sidewalk in Brooklyn! (Note: Zucchini Cookies coming soon!)
When AT&T has an outage and you spend 2 hours on the phone with them . They tell you there is no outage and then make you do all these shut downs to your phone for them to tell you at the end of the call there is a outage in your area.
When AT&T has an outage and you spend 2 hours on the phone with them . They tell you there is no outage and then make you do all these shut downs to your phone for them to tell you at the end of the call there is a outage in your area. During this time you feel bad because everyone is hungry so you multitask and decide to make dinner while on the phone which results in your spices falling out of the cabinet and your Rosemary you grew and dried is now laying in broken glass on the floor. No Mr AT&T customer service agent I am not ok, and I will not stop crying. You just ruined my Rosemary!
I got a new spice rack so I won’t break my glass bottles of Rosemary ever again. Let me show you, isn’t it just amazing? They come in different sizes, but this is the 3 tier version which holds 30 bottles. And each rack just slides out and down. Then when you’re done you just push it back in. It really is a magical spice rack. I even got it shipped Overnight because I’m a crazy person and could not wait to get it! It comes with nametags too but I have to figure out if i’m going to alphabetize them or not (I think so). Exciting! I am totally ok with saying this spice rack changed my life.
Even when it’s 100 degrees out, I have to dry my bangs. I don’t usually dry the rest of my hair, just my bangs. If I don’t, they’re a disaster.
It’s in the 40’s in the mornings now. It feels amazing. I can wear my fluffy robe. We refer to my robe as my bear suit.
I am trying to only drink Herbal tea to combat my headaches. I get horrible headaches and after multiple Neurologist visits, tests, MRI scans we’ve come to the conclusion that it might be my tea intake. So I have been drinking decaffeinated tea, but decaffeinated tea still has *some* caffeine in it, so I’m trying all herbal. We’ll see how it goes. I don’t know if I can totally cut out my Earl Gray or Green Jasmine. This hurts me so much, but so do the headaches. Choices!
My health insurance costs so much I cry everytime I think about this. I’m scared to see how it will increase next year. How much does it cost? Well I could go to Disney World 6 times a year – this includes 2 people with flights, Disney hotel and tickets. Oh gosh, I’m going to cry again.
I want to go to Disney World right now.
I work best at night. I feel in the zone, my mind is racing, it’s the perfect time to do blog posts.
I should get to sleep early, it’s my current at the moment goal but see the above comment and you can see the problem here. I am trying to be in bed every single night by midnight. You would think might be easy, but it’s not. I am trying really hard on this! Do you have tips on how to get to bed early?
Do you have tips on how to do nothing? How to relax and just zone out? I get incredibly anxious doing nothing. I used to be able to just lay on the floor and read but now I have so many self caused distractions that I forgot how to just relax. I’ve been telling Matthew that we should have a day of just doing nothing but we both worry about how scary that might be.
We pressure cooked for the first time. I lived! But I told Matthew I was scared 84 times.
So it’s basically Halloween. Ok it’s not Halloween, but it basically is. I have my nails painted black and orange, I already started to decorate, pumpkins are out, decorations are slowly arriving in the stores, Reese’s Peanut Butter Pumpkins are dangerously nearby for the next 50 days. I love this time of the year. It’s the best. It makes me so happy. Here’s me and a pumpkin, don’t we look alike?
Have your bananas ever turned to complete liquid? One night they are fine, the next morning they are just sitting in a giant puddle of banana liquid? It was gross.
I am totally not spamming you but I recently discovered the Discover It Card and it’s changing my life. We were in the process of trying to find a Rewards Credit Card where we could purchase everything on it to keep receipts together and then just pay it off every month. This makes keeping track of my bank account such a breeze now! But the Rewards Card is amazing because you get 1% back on every purchase and during Oct-Dec it’s 5% back on online purchases (hello Holiday season!). Right now it’s 5% back off gas stations. And to make it even better I called them one day and it rang once and someone picked up. No entering numbers or speaking to a robot and waiting on hold while they play horrible alternative rock, they just answered! Plus they match any price on a item you bought and then find for cheaper. Sorry, I am really excited about this. Again, not spamming but if you sign up now you get $50 bonus. Again, not spamming but if you want a Credit Card to earn you some money, this is a really great card. I earned $30 back this month. $30 x 12 months = $360. Hello pretty new shoes! Or savings. Or pretty new shoes.
I love raspberries, it’s on my list of things we must grow next year. I have this bodega that is around 15 blocks away and they have amazing sales on fruits and vegetables. Lately they’ve had raspberries for $1.49 a package, blueberries for .99. I’ve been stocking up. And by stocking up I mean buying containers and just eating them on the walk home. Note to self: Buy more raspberries.
We found a turtle in our garden one night. We didn’t know what to do, or how the turtle got there, but it really enjoyed it’s time laying in our cucumbers. We eventually found out it was a neighbor’s turtle and the turtle’s name is Axl Rose and they let this turtle roam on the roof. I’m in love with this guy, I wish he was always there. I want to build him a little home in the garden.
Hug and kiss your kids before they go to sleep. Tuck them in. Read them a book. Grab their favorite stuffed animal. 4 years old or 17 years old. They will remember it forever and the cycle will continue.
My Gardeniere video shoots went great over the weekend. We did some shooting outside in the garden and some shooting inside in the kitchen.
While filming in the kitchen Matthew recorded this video that shows FiFi Bofinkles confused why her mama is talking but she’s not looking at her. Look at how she looks up at me “Mom, I’m down here, What are you talking about, Look down at me”. Gosh, I love that FiFi Bofinkles so much.
Also while here, the cats helped out the film crew. Again, cats love boxes. Real big boxes.
My favorite snack right now are Blue Diamond Coconut Roasted Almonds. I found these Almonds last year and I never looked for another almond again. I love them dearly. If you see them (I know Target has them) please try them. They’re just purr-fect. (Totally going to ignore the fact I posed the Almonds with a Astronaut suit).
New garden tip I learned (Thanks Melissa). Keep a bucket of sand in your garden, put your tools back in after you are doing using. The sand acts like a abrasion and cleans your tools, and you also will never ask yourself “Where did I put that shovel” and walk around the garden for 12 minutes looking for that shovel while the shovel is in your hand the entire time (hey, it happens).
The Antares rocket blasted off Wednesday and we were anxiously timing the countdown on the roof as Matthew is Mr. Spaceman. Sadly though we totally couldn’t see it. It was hazy in the low sky, buildings too tall, we were pretty bummed out. I did see the sun though.
There is a new peanut butter out called PB Crave. It offers an unexpected twist to classic peanut butter using ingredients such as white chocolate, raspberries and wild honey. The fun flavors include Cookie Nookie, Razzle Dazzle, Coco Bananas and Choco Choco. Their natural and nutty line is gluten and cholesterol-free, made with fresh-farm peanuts. I really love the video they made too!
They sent me a jar of each to review, so one afternoon I grabbed Matthew’s hand, some spoons, a notebook and we tasted everything.
Here were our notes:
Coco Bananas: If you love Banana flavored food, you’re going to love this. As soon as you open up the jar the smell of banana hits you. It definitely tastes like banana too. Great if you love bananas (like me), not so great if you don’t love bananas (Matthew).
Cookie Nookie: We were most excited about this one as we were expecting pieces of chocolate chips and cookie dough with the peanut butter but instead it was just smooth. The peanut butter is good, thick and smells like malty chocolate baked goods. Still wish it would have had pieces of cookie dough in it as I would then make it my favorite peanut butter ever.
Razzle Dazzle: Smells very fruity, you can smell the berries right away. On the first spoonful, you can immediately taste the sweetness. This peanut butter is very light and smooth.
Choco Choco: This was hands down our favorite and winner of the peanut butter taste test afternoon. It’s light, it’s smooth. The chocolate is not overwhelming at all. I would totally pull this jar out for a peanut butter and jelly sandwich any afternoon!
Choco Choco – our favorite.
The great thing is that PB Crave donates 2 percent of the profits of every PB Crave jar to Project Peanut Butter, a non-profit organization that aims to treat 2 million malnourished children by 2015.
If you’d like to try this peanut butter, you can find a store locator here!
Happy Thursday everyone! Hope it’s a good day wherever you’re at!
I am loving this soup. I am loving this weather. I am loving this soup in this weather.
Reasons why I love this White Bean and Kale Pesto Soup:
It has white white beans which I love.
It has kale pesto which I love, but you can use any type of pesto.
It uses roasted peppers which I’m officially in love with and can’t stop thinking about.
It’s perfect on a chilly night.
It will make you happy!
I was a bit worried how this soup would turn out, it was a new soup adventure but I was so happy with the results. There were leftovers I kept warm for Matthew to eat after he came home later and he kept exclaiming how great this soup was as usually if there is no meat involved it’s not always a favorite, but this was a homerun out of the soup ballpark.
2TablespoonsKale PestoOr any type of pesto you prefer.
2 15ozcans of Great Northern Beans
3/4cupof Roasted Peppers
pinchof black pepper
To roast the peppers
Preheat your oven to 375 and wash 3-4 medium size bell peppers (any color you want). Leave the stems on. Place the peppers on a aluminum foil covered cookie sheet. Place the sheet in the oven. Every 20 minutes turn the peppers using the stems you left on until 1 hour is up. At this time you should see that all your pepper skins have wrinkled and turned blackish. Take peppers out and cool them for 20 minutes so you can touch them. Once cool peel the peppers so the skin comes off easily. Make sure all seeds are removed from the peppers and disregard them. You should have now have slippery beautiful peppers. Cut them up into small pieces to have 3/4 cup for this recipe.
Pour your chicken stock into a pot at medium-high heat.
Add beans and bring to a boil.
Once boiling, reduce to a simmer and add your pesto, roasted peppers and pinch of black pepper. Simmer for 5 more minutes.
Add Parmesan cheese and stir soup.
Serve in bowls. Enjoy!
You can substitute Vegetable Broth for Chicken Broth instead.
Hi, my name is Pamela and I am in love with Roasted Peppers. Oh goodness I just love them! Don’t they just smell amazing?
Here’s the slimy peppers with their skin off. I then cut them up into bite size pieces.
Here’s the main ingredients which you probably already have in your pantry. Here’s my kale pesto recipe if you’d like to use it, or use another pesto if you’d like!
This soup is done so quick. If you have the roasted peppers done ahead of time, even better! I’m going to freeze a bunch up so I can make this all winter long for quick dinners!
I just love seeing the specks of the pesto.. yum!
The roasted peppers really make this special too!
This is totally going to be my Fall soup, I’m already planning on making it again soon!
I hope you enjoy this with a blanket on your lap! Relax and enjoy!
Oh soybeans! I love you little guys! Every single one of you! Soybeans were 2012’s winner of the “OMG, What a Surprise!” award so you know it was going to get it’s time in the spotlight in this year’s garden too.
I had become increasingly obsessed with edamame so last year I spent some time figuring out what soybeans would work best for edamame, as well as shelling out the beans to use in soups, rice dishes, throwing in my mouth by itself, etc. So we planted way too many plants for 1 (not sane) person, thinking just a few beans would show up, but no… they all turned up. It was soybean insanity here last summer. Honestly, it was madness. So this year I decided to plant a little less, knowing how well these plants do grow. We ended up planting close to 30 plants and as happily expected, every single one produced beautifully.
But I’m getting ahead of myself. This is how the calendar works:
The broccoli and cauliflower live in the containers until about early June, we pull them all out when they’re done (it’s a sad day, I cry at least 3 times).
Soy beans got planted directly into the containers on June 16th. We harvest the soybeans on September 2 and remove the plants.
Broccoli and cauliflower seedlings moved back into their containers on September 5 to finish the season.
So let’s get harvesting soy beans!
I decided I want to start bringing video and interactive content on Brooklyn Farm Girl so Matthew and I made a quick and fun stop motion video of harvesting the soybeans!
Now let’s look some at pictures to watch the progress…
Broccoli plants are cut and ripped out of the container (*tear tear*) in early June.
Soy beans are planted directly into the soil.
Water, Water, Dance, Dance.
Then the first soy bean comes up! I cheer!
A few weekes later, the soy beans continue to grow..
And they get bigger..
And they become giant bushy beauties!
You know they’re ready to harvest when the plant leaves start to turn yellow, as well as when the beans get to a full size. You don’t want them to get too big as they aren’t as tasty, so use your judgement. Also make sure you read the seed pack, it will tell you approximately how many days to full maturity. When we harvest we cut the entire plant off, we feel it’s easier to do this all at once.
Look at all those beans on one plant!
So then you take a afternoon and one by one pinch each bean off the plant. While we were doing this it started to rain, talk about dedication.
I had to open one up, look at the beauty! I ate these immediately.
During this soybean harvest afternoon your husband might run away from. Not because he doesn’t love you, because he does. But because the soybean plant he was working on picking beans off of, had a spider on! Then he tried another one, and it had a spider on! So then he leaves you do the rest but stands there and cheers you on from a distance incase there are more spiders that might chase him. Boys.
Look at all these soybeans! My basket almost broke. My arm too.
This is my annual Soybean Monster picture I take every year.
And now comes the fun part. I am lying, it’s not really fun but it has to be done. You blanch the soybeans, throw them in a ice bath, and then set them out to dry.
It’s pure intimidation seeing all these beans…
And then because I planned on freezing the individual shelled soy beans, you have the brutal task of pushing every single bean out. Take a afternoon, take a evening. Make yourself some tea. Put on some music. Make sure you’re comfortable. This takes a bit of time. If you don’t want the individual beans and plan on using it as edamame then skip this step and go straight to cooking or freezing the whole pods.
Throw on some Sopranos, make your loved ones help you (guilt them if you have to) and keep shelling!
Then package them into freezer bags and freeze. Now you have soy beans all winter long!
Hope you liked our Soybean Harvest! If you’re looking for a bean to grow through the summer, give Soybeans a chance!
Homemade 15 MINUTE Strawberry Peach Jam recipe that makes a small batch 8 oz jar without pectin! This healthy, easy recipe is a low sugar jam made with honey that makes a perfect jam for toast, dessert and more. I love canning this recipe too!
Today we are making Strawberry Peach Jam. I am a believer in never letting fruits or vegetables go to waste, I will find something to do with them always. I had a peach that had a short life span but you better believe it – this peach was not going to waste! (Sadly I didn’t have enough to make my favorite Peach Cake!)
So instead of making my usual strawberry jam, I decided to give it a peach twist! The outcome is delicious! And the smell! It smells like Summer!
Strawberry Peach Jam Recipe
My favorite jam recipes are quick. I don’t like hanging out over the stove for 2 hours stirring jam in the Summer. This recipe is quick and is ready in 15 minutes including preparing and cooking.
Berries that have exotic colors are usually rich in antioxidants, and strawberries are no exception to that! Strawberries are proven to help eye care, they boost the immune system (hi Vitamin C!) and brain function and reduce inflammation!
This 15 Minute Strawberry Peach Jam makes 8 oz of jam. Eat all of it. Give some to a friend. Eat all of it. Eat all of it. Eat all of it. Enjoy!
Homemade 15 MINUTE Strawberry Peach Jam recipe that makes a small batch 8 oz jar without pectin! This healthy, easy recipe is a low sugar jam made with honey that makes a perfect jam for toast, dessert and more. I love canning this recipe too!
2cupsstrawberries - hulled
1small peach - cut up into slicespeach pit removed
Put strawberries and peach slices into a food processor and pulse about 10 times until it's a consistency that is slightly chunky.
Transfer into saucepan, add lemon juice and honey. Bring to a light boil on medium-high heat.
Cook for 10-12 minutes, stirring often so it does not burn. Once it's reached a jam texture, remove from heat and let cool.
Happy Thursday everyone!
How’s the weather where you are? Let me tell you yesterday was not pretty! And by not pretty I mean melting hot in the mid to high 90’s! The good news is that after today there is nothing in the 10 day forecast above 80 degrees! That means the air conditioning can shut off while we sleep! I need the hum of something while I sleep so if the air conditioner is not on, the fan is, and last week we had 2 chilly nights where we slept with the fan on and I got some deep sleeps! I hardly woke up, slept in and overall was a great sleep. Who doesn’t love a deep sleep?
Also who doesn’t love waking up to a cat under the blanket on your belly, a cat on top of your pillow curled into your head, and a cat sleeping next to the bed so it can be the first one to rub against your ankles? I love my babies.. but that’s another post! Note to self: Start making more cat posts. They are necessary for a healthy life!
Can I tell you something about this kale pesto below? It’s delicious. Can I tell you something else? I didn’t know what pesto was until I was in my 20’s. Noone back at home in the hills of the Appalachian Mountains every muttered the word “pesto”. We never had it n my house, friends parents never made it when I was over at their house, it was never offered at the deli counter to dip your crackers in. So you can imagine how amazed I was to find many years later what pesto was and how good it was. That is my excuse for the amount of pesto I eat, to catch up on all those years lost! And I can eat pesto! I can eat it all day!
I love LUNA Bars. Do you? If not, I’m here to hopefully change that because when I find something good I just need to share it! And stick with me to the end where one lucky reader will win a box full! It’s worth it.. trust me!
I am alway stocked! I have a container full of bars to grab and go, and always a box in the back just in case I run out! Can you imagine how sad I would be? You totally don’t have to put them in the fridge, but in the summertime I always prefer them a bit chilled. My favorite regular LUNA flavors are Chocolate Dipped Coconut, Peanut Honey Pretzel (I’ve made friends now addicted to this) and get ready.. Carrot Cake! It totally tastes like Carrot Cake too, you will love it! I love them so much that once in Target I got down on the ground, practically on my stomach as the Carrot Cake bars were on the lowest shelf and rooted my hands around trying to find if there was any left in stock while people walked down the aisle asking me if I was ok. I didn’t look ok. I looked crazed. I needed my Carrot Cake LUNA Bars!
And if we’re talking delicious, the Chocolate Dipped Coconut bars taste just like Samoa Girl Scout Cookies. I’m not lying to you, I would never lie about such a serious subject! These bars are perfect for a quick breakfast in the morning, just grab and eat!
My other favorite are LUNA Protein Bars. Here are some facts about them:
12 grams of soy and whey protein, 3 grams of fiber
Each bar is between 170-190 calories
Contains the CORE 4 vitamins and minerals essential to women’s health – calcium, iron, folic acid and vitamin D
LUNA Protein bars come in 5 delicious flavors: Chocolate, Chocolate Cherry Almond, Chocolate Peanut Butter, Cookie Dough and Mint Chocolate Chip
Available for $1.39/bar at natural food stores nationwide and at lunabar.com
My favorite? The Cookie Dough! No the Chocolate Peanut Butter! No the Mint Chocolate Chip! My, oh my, I love them all!
Whenever I’m on the go, I always have a Protein bar in my bookbag. I always carry a book bag by the way. There’s never books in it though, just a change purse that constantly spills out coins (including non US coins that I never remove from a trip), chapstick that always loses the cap and so many reusable grocery bags you wouldn’t know what to do. Enough about my messy book bag, back to the Protein bars, I always have them for a pick me up which I often need in the afternoon when out in the city.
They are great while waiting for a taxi cab to stop for you.
They are great while waiting in never ending lines at Target. Shopping wears me out!
They are great for a lonely elevator ride up.
They are perfect for a Sunday walk.
Look at that Cookie Dough! YUM!
Can you tell I’m slightly obsessed?
Also how cool is this? LUNA launched the “Feed Your Strength…At Work!” contest earlier this year and selected two winners – 4Moms and Yurbuds – to receive a LUNA-fied vending machine and nutrition counseling sessions from LUNA’s in-house nutrition team. Both were selected based on their submission that showed what they were doing as a company to stay happy and healthy in the workplace. Can you imagine having a LUNA vending machine at your workplace? I’d get to work early for that!
The “Feed Your Strength…at Work” contest is part of LUNA Bar’s larger “Feed Your Strength” initiative, which launched earlier this year and encourages women to share how they empower themselves in their daily lives. The initiative kicked off with a webisode series called “Debunking the Diet,” which tackles common diet myths and provides women with sound, relatable nutrition advice. The webisodes can be viewed on the LUNA YouTube page.
So what I’m saying is you aren’t already in love with LUNA Bars, I hope this post makes you go try them because they really are a favorite of mine.
If you love them already, or have never tried them – either way, you’re in luck! LUNA will be giving away one box of Protein Bars to a lucky Brooklyn Farm Girl reader!
Ways to Enter:
Leave a comment below telling me what LUNA Protein bar flavor you’d like to try: Chocolate, Chocolate Cherry Almond, Chocolate Peanut Butter, Cookie Dough or Mint Chocolate Chip
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook.
Leave a comment below telling me you follow Brooklyn Farm Girl on Twitter.
That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one!
Winner will be picked randomly. Giveaway is only open to US residents. Contest ends Monday September 16th, 2013.
*The giveaway and some products in this post were provided by LUNA. All opinions are my own.*
HEALTHY Watermelon Strawberry Smoothie recipe that is perfect for the SUMMER! All you have to do is throw all the ingredients in the blender for this easy recipe. You can also use frozen fruit if watermelon is out of season. This smoothie is healthy, low calorie (doesn’t use milk) and great for weightloss.
This recipe screams SUMMER! It includes fresh watermelon and strawberries with a touch of lime to create a delicious Summer time smoothie! Throw everything your blender and you have a fresh Smoothie ready in less than a minute!
Watermelon Strawberry Smoothie Recipe
Bonus points if you are using fruit from your garden! If you can’t though, don’t worry, pick up some watermelon and berries from the farmers market. If they’re out of season, you can still enjoy this smoothie – head to the freezer section of your grocery store and pick up frozen watermelon and berries there.
I’m going to leave this recipe post short and sweet and let the Smoothie speak for itself. Enjoy this Watermelon Strawberry Smoothie!
HEALTHY Watermelon Strawberry Smoothie recipe that is perfect for the SUMMER! All you have to do is throw all the ingredients in the blender for this easy recipe. You can also use frozen fruit if watermelon is out of season. This smoothie is healthy, low calorie (doesn't use milk) and great for weightloss.
3cupswatermelonfrozen or fresh
1.5cupsstrawberriesfrozen or fresh – hulled
If using frozen watermelon and strawberries, defrost in your microwave for 1 minute until slightly soft. If using fresh watermelon and strawberries, defrosting isn’t needed.
Add all fruit, lime juice, mint and water in blender. Blend for about 30 seconds-1 minute until it’s smooth.
Add your ice cubes and blend for about 10 seconds more.