Maybe I'm Just a Hippie

Maybe I'm growing up (doubtful), or maybe I'm just tired (likely), but I can't handle social media anymore. I'm not sure if I'm outgrowing it, or I'm just old enough to remember how much easier life was without it (granted I was 15/16, everything was easier). So tonight I'll be deleting my Facebook and Twitter. Everyone says I'll be back, which I guess is possible, there's a reason these sites are so popular, it's fun to keep up with everyone's lives. But are we really supposed to keep in contact with everyone we've ever known forever? I don't think we are. People come in and out of our lives for different reasons and I think that's how it's supposed to be, why should I be able to (or want to) read about the lives of people I haven't spoken to in years? Maybe it was our wedding that brought on this realization, it was wonderful and we had many great friends and family there, but there was an equal number of people who couldn't or wouldn't come. It brought forward the few people who truly care about both Fernando and me, I want to give those people my time and energy. I want to call them and have actual conversations instead of just "liking" their picture on Facebook. This whole social media age has me worried. I can sit down and write a blog in twenty minutes, close my computer and be done, but in the age of smart phones I can constantly check my Twitter and Facebook, constantly check in on what others are doing, all while missing what is right in front of me. I want to be present in the real world, instead of a virtual one. I don't want to muddle through the day upset about others opinions, I want to live.

But maybe I'm just a hippie.

Cinnamon Rolls, Balsamic Chicken, and Graduate School

So graduate school is pretty much kicking my butt, mostly because I'm also working full-time, and because I took too many (4) classes this semester. Good news is I love my classes and my professors. 3 out of 4 of them are from Ohio, and one is a fellow Kent State alumni! Our wedding is also only two months away now and I'm getting super stressed about everything I have left to do. And because I'm anxious and I worry about things that don't need to be worried about. Anyway, I've been asked for a few more recipes so here they are!

Whole Wheat Cinnamon Rolls

This recipe is derived from a traditional cinnamon roll recipe to make it just a little healthier, but still taste delicious! I lowered the sugar, and made mine about 3/4 whole wheat and 1/4 white flour. You can definitely use all whole wheat flour if you would like. (makes 24 rolls)

Ingredients:

For dough:

- 4 cups flour (I used 3 cups wheat, 1 cup white)
- 1 package active dry yeast
- 1 cup milk (use slightly more if you're in a high altitude climate like me, I used 1&1/4 cup)
- 1/3 cup granulated sugar
- 1/3 cup butter
- 1/2 teaspoon salt
- 2 eggs

For Filling:
- 3/4 cup packed brown sugar
- 1/4 cup wheat flour
- 1.5 tablespoons cinnamon
- 1/3 cup butter
- 1/2 cup raisins or pecans if desired (I didn't use either)

For Icing:
- 3 oz of cream cheese
- 2 tablespoons softened butter
- 1 teaspoon vanilla
- 4 cups powered sugar
- 1/2 cup milk

Directions:

1. Combine 2 cups flour and yeast in large mixing bowl, set aside. In small saucepan heat milk, granulated sugar, 1/3 cup butter and salt until just warm, stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixture on low to medium for 30 seconds then on high for 3 minutes. Stir in as much of the remaining flour as possible with a wooden spoon.

2. Knead dough onto a floured surface and knead until smooth and elastic (about 5 minutes). Shape dough into a ball and place is a lightly greased bowl. Cover and let rise for 1.5 hours.

3. Punch dough down and turn onto a lightly floured surface. Divide in half and let rest for 10 minutes. Roll each out into a 12 x 8 inch rectangle.

4. For filling combine dry ingredients and then cut in 1/3 cup butter. Should look like coarse crumbs. Spread evenly over dough. Roll up each rectangle starting on long side. Cut into twelve pieces.

5. Place in two greased 8x8x2 or 9x9x2 inch baking pans. Cover and let rise until the rolls double in size, about 30 minutes.

6. To make icing beat cream cheese, butter, and vanilla together in small mixing bowl. Gradually beat in powdered sugar until smooth, add milk to desired conspiracy.

7.  Preheat oven to 375. Bake for 20-25 minutes. (20 minutes is perfect if you're in a high altitude climate). Spread with cream cheese icing after removing from oven. Enjoy!

Balsamic Chicken with Spinach, Mushrooms, and Tomatoes

Super easy recipe thats delicious and healthy!! I served it over wild rice, we buy ours in bulk at Whole Foods and add herbs when cooking but you can definitely use a box mix. 

Ingredients: 

- 5 oz. package fresh prewashed spinach 

- 3-4 boneless, skinless chicken breasts, uncooked (about 1.5lbs)

- pinch of salt and pepper (to taste)

- 1 can diced tomatoes

- 6 oz. sliced fresh mushrooms

- 1/2 cup Balsamic Vinaigrette Salad Dressing - (I made my own)

- 1/2 cup shredded Parmesan cheese

Directions: 

1. Preheat oven to 350 degrees.

2. Layer a 9x13 baking dish starting with spinach, then chicken, then tomatoes and mushrooms, sprinkle with salt and pepper. Drizzle balsamic dressing over entire dish and sprinkle parmesan cheese over top. Bake for 45 minutes or until chicken is done in middle.

The Recipe Post I Keep Promising Everyone

I know I know I've been promising to post some recipes for like 2 weeks now... working full time and taking 4 graduate classes while planning a wedding is definitely getting the best of me! We're now under 3 months until our wedding, it crept up on me so fast, and there's still so much to do. So anyway here are the three recipes that were requested the most recently: Granola Bars, Chicken Stuffed Avocados, and a Vegan Lentil and Mushroom Sauce over Herb Mashed Potatoes! (These are all my own recipes)

Granola Bar's

1 cup raw almonds (I buy bulk from Whole Foods)

1 cup sunflower seeds

2 cups old fashioned oats
4 tablespoons butter
1/4 cup brown sugar
2/3 cup honey
2 teaspoons vanilla
pinch of salt
1.5 cups dried berries (whatever mixture you want)

1. Toast raw almonds, sunflower seeds, and oats/oatmeal for 10mins at 350 degrees, stir halfway through. Pour into bowl.
2. Bring butter, brown sugar, honey, vanilla, and a pinch of salt to a boil, keep stirring for an additional minute. 
3. Pour into bowl with oat & nut mixture. Add whatever mixture of dried berries you like. (I did 1/2c blueberries, cranberries, and cherries). 
5. Mix well. Add to pan. 
6. Wet your hands and push mixture down to even out. 
7. Bake at 300 degrees for 27 minutes. Let cool for 2 hours before cutting up!

(You can also substitute coconut for the sunflower seeds and really use any kind of nuts you want instead of almonds. Pretty versatile recipe!)

Chicken Stuffed Avocado's

1lb Chicken breast boiled and diced
1 cup plain low fat Greek yogurt (I use Fage)
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
Tajin seasoning to taste (can be purchased at Mexican grocery stores and many other grocery stores)
Salt and Pepper to taste
pinch of sugar
3-4 Avocados

1. Mix chicken breast with Greek yogurt, lemon juice, garlic powder, onion powder, Tajin seasoning, salt, pepper, and a pinch of sugar. 
2. Scoop out avocados a little to make a bigger hole to put chicken mixture in.
3. Add scooped out avocados to mixture.
4. Fill avocados with chicken mixture

(These are SUPER filling, one half filled me up for dinner!)

Vegan Lentil and Mushroom Bourguignon over Herb Mashed Potatoes

Mashed Potatoes: 

5lb bag of red skin potatoes
1.5 cups almond milk
1 stick butter (use smart butter to make vegan)
salt & pepper to taste
1 tablespoon oregano 
1 tablespoon basil
1 tablespoon thyme
4 garlic cloves chopped

1. Boil potatoes until soft (about 45mins) 
2. Add rest of ingredients and mash to desired consistancy 

Lentil and Mushroom Bourguignon:

1 tablespoon olive oil

1 small onion, chopped
2 tablespoon butter
3 garlic cloves, chopped
1 tsp dried thyme
1 8oz container sliced mushrooms1 cup cooked green lentils
1 cup red wine
1 tablespoon flour
2 to 3 cups vegetable stock
1 tablespoon tomato paste

4 carrots peeled and sliced
 
1. In a large, heavy skillet, heat a drizzle of oil and saute the onion for 2 to 3 minutes, until soft. Add the butter, garlic, thyme carrots, and mushrooms and cook until soft and brown. Add another drizzle of oil if the pan seems too dry.

2. Add the lentils and cook for 1 or 2 minutes, then add the wine and cook for a few minutes more, scraping any browned bits off the bottom of the skillet, until the wine has almost cooked off. 

3. Sprinkle the flour over the lentil and mushroom mixture and stir to blend, then add the stock and tomato paste. Bring to a simmer and cook, stirring often, for about 10 minutes, or until the sauce is thick and dark and the mushrooms are tender. If the sauce is too thick, add a little more stock.

4. Spoon bourguignon over mashed potatoes and top with sour cream if desired.

2013

Everything is going pretty well out here in CO. 68 and sunny two days ago (sorry midwesterners!). My 25th birthday was a week ago, we ate some awesome sushi in Denver and I got to see one of my best friends from back home (who is moving out here!). Also, as always, I've made some awesome food lately, I included two of my favorite quick ones.

My birthday presents from Fernando! Best husband ever award :)

Wedding planning is intense, 115 save the dates addressed, took forever.

I was so excited to see Lauren in Denver on my birthday!

First recipe is for another great baked oatmeal, this one I made up myself and I actually like it better than the apple cinnamon one in my last post! The second is an amazing black bean corn salsa that even my Mexican husband claimed was the best he's ever had!

Blueberry Peach Baked Oatmeal 

Take 1&1/2 cups whole wheat rolled oats (pretty inexpensive in grocery stores) mix with 1 teaspoon baking powder, 2 teaspoons cinnamon, and 1/2 cup brown sugar. Add in 1 cup diced peaches (I used canned), 1/2 cup dried blueberries (or fresh!), and 1/2 cup chopped peacans. Add 1 cup milk (I used almond milk to make it vegan & less calories) and mix well. Bake at 325 for 35mins

Black Bean Corn Salsa

 

9 oz frozen corn, thawed

1 tomato, chopped

1 small hass avocado, diced

1/4 cup red onion, chopped

1 scallion, chopped

1 lime, juice of

3 tbsp extra virgin olive oil

1 tbsp cilantro

salt and fresh pepper

1 15.5 oz can black beans, rinsed and drained

Directions: 

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

We served it with fish tacos, just grilled some tilapia filets with lemon juice, pepper, tejon seasoning, and garlic.

Food For Thought

As most of you know I cook a lot. I make most things from scratch because I've found that many preservatives used in processed food cause stomach issues for me (only took 23yrs to figure this out!). I usually share pictures of my creations (Facebook, Twitter, Instagram) but I rarely share the recipes unless asked. So since we hiked at Garden of the Gods all day and I'm tired I've decided to do a food post, feel free to drool :) 

Garden of the Gods in Manitou Springs, Colorado

First up is possibly the BEST pizza I've ever had, and I've had some pretty good pizza! This recipe sounds complicated but it really isn't at all, and is definitely worth the work. One of our favorite recipes!

Pear Gorgonzola Grueyere Pizza with Crumbled Bacon and Pine Nuts!

This recipe was taken from a great healthy cooking blog titled The Realistic Nutritionist

My Photo

Photo from The Realistic Nutritionist

You'll Need:

1 8 inch whole wheat pizza crust (I used the premade dough from Whole Foods)

1 sliced (ripe!) Bosc pear

1 large medium onion chopped

2 pieces of maple bacon, crisped and crumbled (I used 4 pieces of Whole Foods think cut bacon from the deli)

3/4 cup of crumbled gorgonzola cheese

1/2 cup of sliced grueyere cheese

1/4 cup  of chopped nuts (I used pine nuts but I would recommend slivered almonds)

2 tablespoons of olive oil

Salt and pepper

cooking spray

Directions:

1. Preheat oven to 450 degrees. Lightly greese a pizza sheet with cooking spray

2. In a small saucepan, heat 1 tablespoons of olive oil over medium heat. Add chopped onions and cook until soft, brown and carmelized. In the same saucepan, cook bacon until crispy, set aside.

3. Spread onions over the crust, being sure to cover the entire crust

4. Spread 1/2 gorgonzola cheese mixture over the onions. Carefully slicing the pears, slice into thin pieces. Place the pears over the pie in a circular fashion. Place sliced greyere slices over the pears. Cover with rest of the gorgonzola, crumbled bacon bits, nuts and salt and pepper.

5. Toss a little bit more olive oil over the pie and bake for 8-12 minutes, or until cheese is bubbly and crust is browned.

6. Enjoy!

I go through breakfast phases where I eat the same thing everyday for weeks, sometimes even months. Oatmeal is almost always my winter phase, who doesn't love a nice warm bowl of baked oatmeal on a cold winter morning!? This recipe is super easy and cheap, also it keeps pretty well in the fridge for about two weeks! If you're in a dry, high altitude climate (like me) you may need to add a little extra milk/water. 

Apple Cinnamon Baked Oatmeal

This recipe was taken from another great blog, Eat Yourself Skinny

My Photo

You'll Need: 

2 cups whole wheat rolled oats

1 1/2 tsp. baking powder

3/4 tsp. salt

2 Tbsp chopped pecans

1/4 cup raisins

2 cups diced apples (I used Fuji)

3 eggs

2 cups fat-free milk (I used unsweetened vanilla almond milk)

1/2 tsp. vanilla extract

3 Tbsp Splenda brown sugar blend (I used 1/3 cup light brown sugar instead)

1/2 tsp. ground cinnamon

1/4 tsp. nutmeg

Photo from Eat Yourself Skinny

Directions:

Preheat oven to 325 degrees F.  Grease an 8-by-8-inch baking dish and set aside.

In a small bowl filled with hot water, allow raisins to soak for about 5 minutes until nice and plump.  In a large bowl, mix together oats, baking powder and salt.  Stir in apples, pecans and raisins, then set aside.

In another bowl, whisk together eggs, milk, brown sugar, cinnamon and nutmeg.  Pour over dry mixture and gently stir to combine.  Pour everything into greased dish and bake for about 1 hour, until golden brown.  Serve and enjoy!

Last is what I made for dinner last night, Mexican Lasagna! Now I take a risk anytime I make anything remotely Mexican, my husband is 100% Mexican, his parents are from Mexico and he is used to authentic food, but even he loved this! I strongly encourage you to make your own sauce, this homemade jalapeno chili sauce really makes this recipe.

Mexican Lasagna

This recipe was created by me, originally derived from a vegetarian recipe

Not the best picture but I promise it tastes amazing!

You'll Need:

For Sauce: 

1 15oz can low sodium tomato sauce

2 (8oz) cans low sodium fire roasted diced tomatoes

1 white onion chopped

3 tablespoons minced garlic

2 jalapenos finely chopped with seeds removed

2 teaspoons dried oregano

2 teaspoons ground cumin

2 tablespoons chili powder

sea salt & ground pepper to taste

2 tablespoons olive oil

For Lasagna:

12 lasagna noodles cooked

1 package (15oz) ricotta cheese

2 cups pepper jack cheese

2 cups shredded pork (or chicken)

1 can black beans

1 can pinto beans

Directions:

Sauce:

Heat olive oil in large saucepan over medium heat, saute garlic, onion, and jalapenos until onions are tender, about 7 minutes.

Add remaining sauce ingredients, except salt, heat to boiling then reduce to a simmer. Let simmer uncovered for 20 minutes. Stir in salt.

Lasagna:

Heat oven to 350 degrees. Combine ricotta and pepper jack cheeses. Combine black and pinto beans. Spread 1.5 cups of the chili jalapeno sauce on bottom of a greased 13 x 9 inch baking pan; top with 4 lasagna noodles. Spoon 1/3 of cheese mixture, bean mixture, and pork over noodles, top with 1 cup sauce. Repeat until all ingredients are used, ending with sauce on top.

Loosely cover with aluminum foil and bake for 1 hour. 

Serve and Enjoy!

So we've finally moved into our new apartment, it's alright for now, after all it has a roof and four walls (The rental market in Colorado Springs is intense right now, so everything is way overpriced). The good news is that we have an awesome view (see below)! I was also accepted into graduate school at UCCS last week. I had my in person interview and they liked me so much they accepted me on the spot, it felt pretty darn awesome I must admit (I don't think I've ever been told I'm "perfect" for anything in my life). So I will begin my MA in Special Education next month, and I couldn't be more excited! We're still getting settled in (and unpacked!) but we're loving CO and we're so grateful that we get to live in this wonderfully beautiful state!

Things I've learned so far in CO:
- Doing anything remotely involving any kind exercise in altitude is no joke.
- You actually do get used to waking up with nose bleeds.
- Living in a city of 500,000 people is too much for me, I long for a farm or mountain cabin now more than ever.
- Finding a job, any job, around the holidays is basically impossible.
- People out here are way more dog friendly, and outdoorsy, and nice.
- I have a "midwest accent"?
- I miss my family even more now that a plane, instead of car, ride separates us.
- There are legit gangs, and a very high crime level in COS. Who knew?

- ^Therefore your property & car insurance rates double...
- The only thing I enjoy about large cities is the access to awesome food & booze.

Get ready for picture overload. Sorry but I've been without internet for over a month now and I've gathered a lot of pictures. Plus I live in Colorado, everything is beautiful!

View from our apartment balcony during the day & night. I'll have to get another picture when the sun is rising, the light coming off Garden of the Gods in the morning is absolutely breathtaking.

 View from in front of the picnic table

First hike. 6800ft altitude is unforgiving.

What happens when you have an apartment but the army has all your household goods:

 cards on the balcony, our nightly entertainment for the first week.

cheap wine in styrofoam cups, I like to keep it classy.

We've been trying to do weekend adventures to cool places, the first was to Frisco, CO, which for those of you who ski/snowboard is right by Copper Mountain.

Drive up to Frisco from Denver

The BEST pizza I've ever had! Boatyard Grille 

Second adventure was in our own backyard, well 5miles from our apartment to be exact, Seven Falls!

If you're ever in Colorado Springs this park is WAY worth the entrance fee, it's one of the most beautiful places I've ever been, the pictures don't even do it justice!

185 steps up to the "Eagles Nest" sounds easy, but 7,000ft up everything becomes harder, specifically breathing.

At the top of the Eagles Nest, ignore my messed up hat :)

So the coolest thing about this park is they give you a 24hr pass so you can come back at night and see the falls all lit up. Below is all seven falls connected, as seen from the Eagles Nest.

Still acclimating...

After you climb up the stairs of all seven falls (may feel like torture) you get to two hiking trails at the top, which take you to more waterfalls, this was at the end of the "Midnight Falls" trail.

Top of the Eagles Nest

All seven falls lit up

"Hill Falls" the bottom waterfall named after the current owner

All seven falls during the day, as seen from the Eagles Nest

A few random fun photos:

London really enjoys the dryer.

Manitou Springs winterized after the first snow. This is my favorite town around Colorado Springs, we tried to live here but couldn't find a rental.

Awesome sunset from random parking lot.

I let Fernando decorate the guest bathroom, this is what happened, he now thinks it's his "man bathroom" and will only use it.

I won the fake vs real Christmas tree war, although I did promise to vacuum the needles up. You just can't beat a real tree!

One of the coolest pieces of downtown art I've ever seen! This is in downtown Colorado Springs and it fully powered by solar panels on top. It lights up and dims all night.

Lastly we were back in Medina for Thanksgiving, which included an "engagement" picture session and my bridal shower (I know we're doing it backwards).

We're pretty unphotogenic but a few turned out well :)

My matron and maid of honor, Kelsey Lawton and Nicole Blum, at my bridal shower!

(Shower was held at Connie's amazing recently renovated Victorian house off the square in Medina and it was amazing. So many people came out to celebrate with us and I am forever grateful to all of them.

My awesome wedding dress cupcake cake made by my friends at La Hoot Bakery in West Akron!