Just a Glimpse of Yesterday

Vegetable wrap.

From the Whole Foods Cafe, this wrap is stuffed with lettuce, tomato, spring mix, spinach, onion, roasted red peppers, black olives, carrots, hummus, avocado and cucumber. It’s named: The Johnny Mack. You can always create your own sandwich/wrap, but why mess with this one? 
Frozen yogurt.
I am officially obsessed with Publix brand frozen yogurt. I know I’ve said it before, but I really just can’t get enough. I am always pleasantly surprised by not only their flavor choices, but also by the creaminess of their yogurt. They make a wide variety of ice cream flavors too. I haven’t tried any of those yet, mostly because I love that their frozen yogurt only has 100-130 calories per serving.
This week I tried a new-for-me flavor, Peanut Butter Cup. I topped my bowl off with caramel sauce and chocolate sprinkles. I died at first bite. But don’t worry. I came back to life and finished off the bowl. Cereals? Delicious. 
Today I am continuing my streak of deliciousness and going downtown to grab a doughnut to eat while I stroll through the Farmers Market. It’s supposed to be crazy hot here today so I’m hoping an early start will help. I’m sure I’ll be ready to hit the pool by 10:30!
Have a good one everyone. And, before I go, I have to give a special shout out to Christina. Happy birthday!!!!!
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A Restaurant Review – TJ’s Beef and Brew

Sorry I’ve been MIA for most of the week. I really don’t know how it happened, but this week got away from me and all of a sudden it’s Friday! 
Since I didn’t do my usual grocery shopping last weekend, besides a few random things from Target, I ended up eating out much more than normal. Tuesday night, Greg walked in the door from work and immediately asked if I wanted to go to the new restaurant on Daniel Island: TJ’s Beef and Brew
This is the restaurant’s second location (the other is in Goose Creek by Greg’s office and he had gone last week with his boss). This DI location took the place of Dublin Down, an Irish pub that had been open for about a year. I was interested to see if the restaurant could actually give some competition to DIG, because nothing else has seemed to be able to do so.
A short bike ride to the restaurant only made me more hungry than I already was. I had a feeling I wouldn’t find too many vegetarian options on the menu, but I was ready to make a compromise for the Taco Salad. You have a choice of adding grilled chicken, beef or chili to the top of a taco shell with iceburg lettuce, jalapeños, olives, cheese, sour cream and salsa. I wouldn’t have added any of the meat, but then I felt like it was stupid to pay $8.99 for lettuce and other veggies. So chicken it was.
Andddd don’t forget my side of sweet potato fries. Greg said he was really hungry too and I didn’t want to have to steal the fries that came with his burger. 
Speaking of his burger, he had the Southern Burger (a very popular name for burgers around here, but each place does it differently). This one was $8.99 and came with pimento cheese, bacon and cole slaw. Greg went without the slaw on his though. 
The bun looked delicious to me. I love a good bun. But the only part of this I tried was a taste of the pimento cheese. Yum. My salad and fries were keeping me plenty distracted from the rest of the burger.
TJ’s was a hit with us. The menu is similar to DIG in that it offers a wide selection of burgers, and also has salads, wraps, and other entrees. There are plenty of differences too though and I think TJ’s makes a great addition to DI. The prices are very reasonable too. 

Greek Yogurt Cinnamon Raisin Bread and a GIVEAWAY!

Are you excited? I’m excited.

Today I have a delicious and guilt-free snack recipe to share with you. But that’s not all. You just wait…

This super moist and dense bread is make with Chobani’s Non-Fat Vanilla Greek Yogurt. I have always been a yogurt lover, but baking with it is a newfound love.

I previously made Blueberry Yogurt Cake Doughnuts, but those are longggg gone. I was ready for more. 


With my fresh supply of yogurt from my lovely friends at Chobani, I am exploring all of its possibilities. The great part about it is that the wide variety of yogurt flavors make recipe adaptations easy-peasy. 

A slice of this bread weighs in at just about 120 calories. All the more reason to spread on some butter while it’s warm and let it melt right into the bread.
Don’t mind if I do!
If are looking for the instant gratification of enjoying a cup of thick and creamy yogurt the traditional way (with a spoon), you are sure to never get bored either. Blueberry, Strawberry Banana, Pomegranate, Black Cherry, Apple Cinnamon…I think my favorite so far is probably Strawberry Banana. Mmmm.
**GIVEAWAY**

Now for the reason you really should be excited today. I have teamed up with Chobani to give one of you lucky readers o’ mine your own assorted case (12-pack) of greek yogurt! 

You will receive one entry for doing each of the following:

-Visit Chobani’s “Chobaniac Creations” Pinterest board and tell me which recipe you would make first
-Follow me on Twitter

You must leave a separate comment on this post for each entry. 

Giveaway ends Sunday, July 1st at 11:59pm EST. Winner announced on this blog Tuesday, July 3rd. 

Greek Yogurt Cinnamon Raisin Bread
(Adapted from No Sugar Sweet Life)
Makes 10-12 small servings
Ingredients:
1 1/2 cup all-purpose flour
3 tablespoons cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 cup brown sugar
1 container (6 ounces) Chobani Vanilla Yogurt
1/2 cup milk (I used almond milk)
Directions:
1. Preheat oven to 350 degrees. Spray medium sized bread pan with cooking spray and set aside. 
2. In a medium bowl, combine flours, baking powder, salt and cinnamon. 
3. In a separate bowl, whisk together brown sugar, yogurt and milk. Add to dry ingredients and whisk until just combined.
4. Pour the batter into the bread pan and gently shake to flatten out evenly. 
5. Bake 40-45 minutes or until bread begins to pull away from the sides and toothpick inserted in middle comes out clean.
6. Let cool about 5-10 minutes on cooling rack before slicing.

From Casual to Fancy

Casual: Friday night dinner from the cafe at Whole Foods.

Just me, a slice of cheese pizza and some steamed vegetables.

Greg was going out with friends, while I felt like being the homebody that I am and spending the evening by myself. I decided I wanted pizza for dinner, but didn’t want to order a whole pizza just for myself. Even when I split a whole pizza with Greg, I’ll end up eating more than I should. So I needed a place where I could get a single slice. Whole Foods is really the only place in Mt. Pleasant that I know of where you can get pizza by the slice at dinnertime. 
Fellow Charlestonians- do you know of any others?? A lot of places will do it at lunch, but not dinner.

Anyway, this slice was huge! The picture doesn’t quite do it justice, but it was really more like two slices in one. Fine by me 🙂 The steamed veggies were perfect on the side to balance everything out.
Whole Foods Market on Urbanspoon
Even before I finished my dinner, I knew where I would be getting dessert. Menchie’s
I did part Dulce de Leche and part Cake Batter yogurt, then topped it off with marshmallow sauce, caramel sauce, cherries, sprinkles and a couple of the frosted animal crackers (<–LOVE those things). This was one of the best mixes I’ve made in awhile. 

Fancy: Saturday night dinner downtown at Leaf.  

We had plans to go out to dinner for a friend’s birthday. Greg felt like dressing up and told his friends he was going to wear a suit. They all agreed to do the same. 


We watched a beautiful sunset as we drove over the Cooper River Bridge. It’s awfully easy to live in a place like this.
I had never been to Leaf before, so naturally I had looked up reviews beforehand. The reviews weren’t outstanding, especially regarding the service. I was trying to keep an open mind anyway. 

Greg and I split a bottle of Malbec and munched on a few Frickles (fried pickles) that our friend ordered as an appetizer. Off to a good start!

The service was pretty dang slow though. We probably waited at least ten minutes to get our wine after it was ordered, and another twenty minutes until our server came back to take our food order.

Greg had the Leaf Burger and added pimento cheese and bacon. For his side, he chose the Parmesan Truffle Fries (a favorite ever since CPH entered our lives).

I ordered a large Greek Salad. 

The food was good and we had a great time with our friends. Although our server was very friendly, the speed of service could definitely use some work. 
Leaf on Urbanspoon
Today is back to the casual life with cereal for breakfast, homemade sandwiches for lunch, and probably some kind of pasta for dinner. 
What’s on your menu today?

Baked Goods and a Blogger Meet-Up

What a week.

I baked some treats for the Vacation Bible School-ers at church.

Nothing fancy, just Betty Crocker mixes for walnut brownies and cinnamon streusel muffins. 

On Wednesday afternoon, Christina and I met up for lunch. Christina is a fellow Charleston blogger and we have been trying to find a good time to get together for months! We went to Ali Baba on Daniel Island per her recommendation. This was one of the few places on Daniel Island I had not been to before so I was excited to try it…and excited to meet her in person of course!
We both got sampler plates with a few items from the deli case. I chose three dishes: Grilled Vegetables, Mediterranean Rice Salad and Grilled Chicken. Our plates were served with some delicious pita bread too. I loved the chicken and vegetables, but the rice was so-so. It was served cold which I was not expecting and the overall flavor just wasn’t for me.

Christina writes the blog Hungry Meets Healthy and if you haven’t already, you must check it out. She writes about food, fitness, and living a balanced lifestyle in general. She even wrote a guest post for me while I was on vacation. 
Happy Friday everyone! 

Simple Breakfast Sandwiches

For the second week in a row, Breakfast for Dinner was on the menu in this household. This time, the meal was much more savory than sweet.

With a coupon for a free loaf of bread from Great Harvest, I walked into the store during my lunch break and grabbed a fresh loaf of Oregano Basil bread. I was so tempted to get the heavenly Cinnamon Chip, but I wanted something more versatile. The girl behind the counter recommend this herb bread and described it as extra soft, and similar to focaccia. Sold! (But not really, because it was free! Yay!) She had also mentioned this was the bread they use to make breakfast sandwiches. That’s when I knew it was really perfect. As much as I love a good sandwich for lunch, breakfast sandwiches can be pretty special too. 
A breakfast sandwich sounded great for dinner, especially now that I had fresh bread to do it. 

I kept my sandwich very simple. Scrambled eggs mixed with a little shredded cheese, topped with sliced onion and tomatoes, pressed between two toasted slices of Oregano Basil bread. 
So. Good.

If you have a man in your life that can’t bear the thought of a meatless meal, bacon or sausage patties make good additions to the sandwich.

Great Harvest Bread Company on Urbanspoon
Need more inspiration for a breakfast sandwich? You may be interested in my homemade Bacon Egg and Cheese McMuffins

Individual Biscoff Layer Cake

Good Monday morning! I hope you all had a great weekend and Father’s Day. Although being hundreds of miles away from my dad prevented us from seeing each other on the holiday, I did have a good weekend for a more selfish reason…I found my wedding dress!! I can’t believe it happened so quickly, but it is gorgeous and was on sale just through the weekend so I couldn’t pass it up.

I spent Father’s Day mostly lounging around after church. But with a fresh jar of Biscoff Spread in my pantry, I couldn’t sit still for too long. I was ready to bake something delicious.

I admit this cake isn’t the best looking thing. I almost didn’t bother taking pictures or blogging about it at all because of that. But then I took a bite. And another, and another, and another. 

This cake is rich. This cake is indulgent. 
This cake is not healthy and it is not low in calories. 
But let’s not worry about those pesky details. After all, it’s cake like this that makes you realize that salad for dinner was worth it. And so was that early morning workout. So enjoy it!

The cake was super moist and perfectly sweet with just a hint of saltiness. I am a frosting-loving girl, but a thin layer is all you really need. 
You might also be wondering what the heck is going on with the top of the cake. Well, I originally just spread on the cream cheese frosting, then decided maybe a little more Biscoff wouldn’t hurt. So, I melted some to drizzle over top, but the drizzle looked like a sloppy mess. Thennn I tried to swirl it into the frosting, but that didn’t turn out so great either. Obviously. 

Regardless of its looks, this cake tasted amazing. And that’s all that really matters. 

Individual Biscoff Cake

Makes 1 serving, possibly 2 if you can manage to share 😉

Ingredients:
1/4 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons margarine
3 tablespoons granulated sugar
1 1/2 tablespoons beaten egg
1/4 teaspoon vanilla extract
1 tablespoon Biscoff Spread
1/4 cup cream cheese frosting
1/8 teaspoon cinnamon

Directions:
1. Preheat oven to 350 degrees. Coat small ramekin with non-stick spray and set aside.
2. In a medium bowl, whisk together flour, salt and baking soda.
3. In a separate medium bowl, add margarine and suger. Beat with a hand mixer on medium speed until well mixed. Add egg and vanilla extract. Continue to beat until well blended. Add Biscoff spread and blend until smooth.
3. Add wet ingredients to bowl with dry ingredients. Beat with hand mixer until well combined.
4. Pour into ramekin. Bake 18-20 minutes or until toothpick inserted in middle comes out clean. Remove from oven and let cool about five minutes. Remove from ramekin and slice cake in half for layering.
5. While the cake is cooling, prepare frosting by softening in microwave (only takes about five seconds). Stir in cinnamon. Spread about one tablespoon across the top of the bottom half of cake. Set the other half of the cake on top and frost completely. If desired, swirl additional Biscoff Spread across the top.