The Ultimate Tailgate Food Guide

If you've popped in from time to time since last year, you may remember a little series I put together called "Tailgate Thursday". It was created out of my love for Fall, football season, fashion, and tailgate food {And cocktails. Let's not leave out the cocktails.}

Every Thursday {or, um, Friday. Or following Monday. Things got busy, ok?}, I'd feature one SEC college football team and create a few recipes fitting for a themed tailgate. My friends Carla & Liz helped me out with the cocktail creations and fashionable game day gear.

It was one of my first "big" blogging projects, meaning it was one of the first times I made a commitment to post on a specific day of the week and work with other bloggers. It was also one of the first times I thought, "Man, this whole blogging thing can be exhausting!"

Guess what happened about half way through my series? I totes ran out of steam.

As a result, I barely cranked out 5 more Thursday posts... and never got around to sharing the 12th and last post of the series, which happened to be dedicated to my beloved Gators!

The shame.

I still have that post in my drafts and I'm putting a few final touches on it so I can finally give it all the fanfare it deserves because...

COLLEGE FOOTBALL IS BACK!!!

I have no idea why I'm so jazzed about every Saturday for the next 12 weeks being pretty much shot of any chance at productivity. Or about exceeding our monthly entertainment budget throughout Fall {because you can't go watch a football game without buying beer and/or wings}. 

Despite the many hours that will be spent not doing things I should be doing, I love it just the same. :)

You know I couldn't let you start college football season without some tailgate goodies... so I've put together a comprehensive list of recipes {organized by team, of course!} to ensure you "kick off" the season deliciously! {Just click the name of the school to head over to the post containing the recipes!}

And for my Gator friends... I promise I'll be sharing that post from the archives very soon!

Happy Football Season, friends!

{And GO GATORS!}

Alabama
- Crimson Cooler
- Shrimp & Grits Bites
- "Roll Tide" Elephant Ears

Auburn
- Eye of the Tiger Cocktail
- Blueberry-Glazed Crock Pot Ribs
- Auburn Orange Blondies

Tennessee
- Tennessee Rose Cocktail
- "Smokey Got" Sauced Pulled Chicken Sliders
- Rocky Top Bites

Kentucky
- The Tipsy Wildcat Cocktail
- Kentucky Hot Brown Dip
- Boozy Bourbon Mini-Bundts

Arkansas
- The Woo-Woo Pig Cocktail
- Hog Hugged Sweet Potato Wedges with Honey-Scallion Dipping Sauce
- Piggy Print Cookies

LSU
- Purple Tiger Dream Cocktail
- Cajun Tater Bites
- Tiger Butter Candy

South Carolina
- Garnet Kamikaze Cocktail
- Cocky Pockets
- Sweet Tea Cookies

Georgia
- The Georgia Bulldog Cocktail
- Georgia Caviar
- Bourbon-Peach Turnovers

Ole Miss
- 'Sippi Sipper Cocktail
- Rebel Raspberry Wings
- Mississippi Mud Dip

FSU
- The MimOsceola Cocktail
- PB&J Breakfast Rolls
- Dill & Cheese Beer Bread

Florida
- Orange & Blueberry Cake
- More Florida recipes coming soon!! ;)

Bachelorette Bash: Cookies & Cocktails!

Love is in the air.

Two of my friends have gotten engaged within the past month and the party planning is in full swing!

It's totally fitting that my guest post today over at Palm Beach Lately is all about celebrating the Bride-to-Be!

What happens when a group of girls hops on a plane and head to the Hamptons for a weekend of bachelorette fun?

They drink champagne and dance on the table, of course.

I'm sharing an extremely fun cocktail that I named the UnBRIDALed Passion Float...

... and my favorite cut-out cookie recipe for any party that needs a touch of sweetness. {Which is every party, in case you were wondering.}

Hop over to Palm Beach Lately for the recipes!

What do you think is the ideal way to celebrate the "final fling before the ring"? I'm helping to plan a bachelorette party and I need ideas! :)

Spinach & Artichoke Orzo

One of my sweet friends recently got engaged and asked me to be part of her bridal party. She did it in such a cute, Pinterest-y way that I just couldn't turn her down!

Plus, she's kind of a cool chick, too. ;)

The planning has already begun... engagement party, bridal shower, bachelorette... and, oh yeah, the wedding!

I had forgotten how much work it can take to get everything in order for a wedding. Steve and I got married over 4 years ago and I've since then suffered wedding amnesia. I think it was a defense mechanism from all the long-distance-planning, 180-person-guest-list, DIY-induced stress. {We were living in Texas at the time, but were getting married in Ft. Lauderdale.}

I'm really excited that the other girls in the bridal party are 1. Organized,  2. Nice, 3. Helpful, and 4. Are giving me complete control over the menu. Hehe.

We met up with the bride-to-be a few days ago to help her get her bearings and plan the food options for her upcoming engagement party. It can be really tough to feed people good things on a budget, so we started to brainstorm how we can get the most bang out of each buck without sacrificing quality and, of course, flavor.

Some of the things are going to be purchased pre-made so that it doesn't leave one individual running ragged the day of the party. I think that's just smart planning and is so worth putting a few extra dollars aside. But the girls and I volunteered to fill out the rest of the menu with our cooking services.

Since some of the menu items were already Italian foods, we decided to stick with the cuisine for ease of planning.

So... what's cheap, easy to make, delicious and simple enough to multiply for a crowd?

Pasta!

Specifically, orzo.

I started thinking of crowd pleasing party foods and immediately the idea of Spinach & Artichoke Dip popped into my head. Incidentally, the bride-to-be is not a fan of cold pasta salads; she'd rather pastas that are hot and rich... sort of like she prefers her men. Haha!

A simple garlic-infused Parmesan white sauce comes together in a snap, and one little box of orzo makes a GIANT bowl of pasta. Plenty for a crowd! The taste of this comforting dish reminded me of grown up Mac & Cheese. Mmm.

Just a taste for me, please. I've got a bridesmaid dress to squeeze into! ;)

Spinach & Artichoke Pasta

1 tablespoon butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
2 cups milk
2 cloves garlic, smashed {but not into tiny pieces so that they're retrievable}
1/2 cup grated Parmesan
1/2 cup quartered marinated artichoke hearts, chopped
4-5 cups {2 huge handfuls} fresh spinach
1 1/3 cups orzo pasta
Salt & pepper to taste

1. Cook orzo in salted water according to package directions. Leave slightly al dente.

2. Meanwhile, in a deep skillet over medium-high heat, melt butter and olive oil together. Add flour, whisking constantly. Whisk until flour is incorporated into butter and oil {try not to have any lumps}.

3. While whisking, pour in milk. Bring to a boil, then reduce to a simmer. Drop in smashed garlic cloves and allow to simmer lightly until sauce starts to thicken, about 4-5 minutes. Remove garlic cloves and discard.

4. Add in Parmesan and stir until smooth. Add artichoke hearts and fresh spinach, and fold in gently until spinach leaves are coated with sauce and begin to wilt. {Taste and season to desired saltiness. Remember, the salted pasta water will add some extra salt, too, so don't overdo it.}

5. Strain cooked orzo and put in a large serving bowl. Pour in a bit of sauce at a time until desired "sauciness" is reached. This made enough pasta to use all of the sauce when I made it.

6. Sprinkle with extra cheese if desired.

Serve hot. {Keep covered if not serving right away, sauce and starchy pasta tend to get very sticky together once cooled.}

Serves 6-8 depending on serving size. For a larger group, multiply recipe.

Watermelon Lemonade

 Sometimes I get a little overenthusiastic when it comes to pretty fruit.

{And other produce, too, apparently.}

I mentioned a while back that Steve and I shop for produce at a ridiculously inexpensive, itty bitty local store. I've found that, due to the dramatically lower cost of shopping there, I tend to toss things into my basket as if I'm picking fruits and veggies out of my own {non-existent} garden for free.

That causes even more produce picking over-zealousness.

About a week ago, we went on our routine excursion to the produce store and I couldn't help but pick up a lovely watermelon to bring home. It just looked so... summery.

What's interesting is that I can't remember the last time I purposely bought a watermelon. Oddly, watermelon has never been one of my favorite things.  

I tend to refrain from sharing this with people because the reaction I get is usually the same as when I admit that I'm not a fan of horses. Or birds. Or that I married a man who hates chocolate. I call it the "What is wrong with you??" face.

Different strokes for different folks, y'all.

Anyway, something came over me and I just knew that I must have this watermelon. As soon as I got it in the door, I sliced it open and started cutting it into bite-sized cubes to have ready to munch on during the week.

{Because, of course, I suddenly became watermelon's biggest fan. It only took 31 years.}

I filled up a LARGE bowl... and still had the other half of the watermelon staring at me with no particular purpose.

Hm.

This unassumingly "small" watermelon seemed to have multiplied before my very eyes. Luckily, a friend dropped by right as I was solving my watermelon dilemma, so I cut her a quarter of it and wrapped up the other quarter in plastic wrap.

After a few days of it being banished to the back of the refrigerator, I broke down and decided it wasn't going to use itself.

That's how this lemonade happened.

Is there anything in the world summerier {we're making that an official word, 'kay?} than Watermelon Lemonade? I think not. Sweet, tart, refreshing... it's pure perfection.

You know what else would go well with this? Mint. I just didn't add any to mine because I didn't have any on hand. But if you happen to think your lemonade-making through before actually starting it {unlike me}, you should definitely try it with mint and tell me what you think.

I also think this would make great popsicles. And an even better cocktail. I gave you the idea, so I promise I won't judge if you sneak a little vodka in there when nobody's looking.

So now, watermelon and I are besties. And so are you and I because why wouldn't you love me after I share such a great idea with you? :)

Cheers to the last bit of summer, friends!

Watermelon Lemonade

1/4 cup sugar
1/4 cup water
1/2 cup fresh squeezed lemon juice {3-4 lemons}
2 to 2 1/2 cups seedless watermelon, diced
2 cups water

1. In a small saucepan over high heat, stir together sugar and water. Bring to a boil, then reduce heat and simmer for about 3 minutes. Remove from heat and let cool.

2. Strain fresh squeezed lemon juice into a pitcher using a fine mesh strainer.

3. In a blender, puree watermelon until smooth. Strain watermelon puree into the pitcher using strainer, a small batch at a time making sure to press down on pulp to release all the juice.

4. Add 3 tablespoons to 1/4 cup cooled simple syrup {depending on how sweet your watermelon is and how tart you like your lemonade} and water to pitcher. Stir to combine.

5. Pour over ice and enjoy. {Serving with a pretty straw doesn't hurt, either!

Keep It Clean: Orange Glazed Cauliflower

You know that phrase, "When it rains, it pours"?

I've found that it's definitely the case in my own life.

Oftentimes, what starts out as a few little drops turns into a torrential downpour. {And it's always when you've forgotten your umbrella.}

Last week I shared some info about my upcoming surgery and I'm not going to lie -- I was very bummed. My computer also died, Farley ate one of my last remaining pairs of sandals, and my grandma was in the hospital for a few days. It was not good.

But guess what? I'm a Floridian. And it takes more than a downpour and some gusty winds to make me run for cover. ;)

I started thinking about all the great things that are happening in my life. All the amazing people I've met {a few, in particular, who I know have had their own challenges recently and have managed to handle life's curveballs with true grace}. All the cool experiences I've had lately {most of which I haven't even had time to share, but it's on the list, I promise!}.

And suddenly, things started looking a little brighter.

It probably also helped to spend most of the weekend at a beautiful resort with this as my view:

{More on that later!}

So, as true as I've found the aforementioned adage to be, I've also found that there is always something to be thankful for.

Some might feel discouraged after attempting to achieve something and not quite getting the result they were hoping for. I was a little sad when my "Coming Clean" project didn't really change anything.

But even though I didn't get the result I wanted, I still gained a lot from the experience. I felt like many of you showed interest in learning how to make simple changes to your diets. A few of you may have even tried a new thing or two. Lots of you enjoyed getting tips for turning iffy dishes into healthy meals with just a few substitutions.

That makes it all worthwhile to me. It's always much more fun to have someone to learn with!

So, while the "Coming Clean" series is over, I think we should consider starting a new series: Keep It Clean.

It's been such a fun challenge to come up with creative ways to enjoy healthier eating. Again, that doesn't mean I won't ever share an indulgent treat or two around here again... we'll just make sure to keep with the theme of moderation.

What do you think?

I think we should still eat our veggies. And maybe try to turn them into exciting dishes like this spicy Orange Glazed Cauliflower.

This idea just popped into my head one day, so I decided to try to bring it to life. Steve and I both enjoyed the twist on roasted cauliflower {which we like as is, but agree that it can use some jazzing up}.

The spicy orange glaze is reminiscent of something you'd find in a white, fold-up takeout box... without the questionable additives. Using cauliflower as the main ingredient makes it a nice vegetarian-friendly option, but you could also use the glaze on chicken breasts or maybe even shrimp.

I just want to thank all of you who have sent kind words to me, encouraged me, and even just sent positive thoughts my way. It means more to me than you'll ever know! And for any of you who are going through hard times, too... chin up! You can share my umbrella. ;)

Orange Glazed Cauliflower

1 head cauliflower, rinsed & broken into pieces
Olive Oil
Sea Salt
1 clove garlic, grated
1/4 teaspoon red pepper flakes
1/2 teaspoon fresh ginger, grated
Zest of 1 orange
1/2 cup orange juice {preferably fresh squeezed}
1 teaspoon sesame oil
1 tablespoon low sodium tamari {or soy sauce}
1 tablespoon cornstarch*, mixed with 1-2 tablespoons orange juice or water
1 bunch scallions, sliced on a sharp angle

1. Preheat oven to 475 degrees. Prepare a sheet pan by lining with foil and set aside.

2. Place cauliflower pieces on prepared sheet pan. Drizzle with olive oil and a sprinkle of sea salt. Bake for 25-30 minutes until dark brown in spots.

3. Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic, red pepper, and ginger and cook, stirring, for about a minute. Stir in orange zest.

4. Pour orange juice, sesame oil, tamari, and cornstarch slurry into saucepan, whisking constantly. Bring to a simmer, whisking often, until the sauce is slightly thickened.

5. Pour sauce into a large heatproof bowl. Add cooked cauliflower, and fold carefully to completely coat with sauce.

6. Transfer to a serving dish, if desired, and top with sliced scallions.

*If you feel uncomfortable with the addition of cornstarch, which I'm still investigating myself, feel free to play around with other natural thickeners... and share your discoveries if you find something that works well!

Simplifying Label Reading

Eating healthy... as simple as it should be, it's often quite the opposite!

During my "Coming Clean" series, I confirmed something I had already known for quite some time: Choosing truly healthy options can be very confusing to the average shopper.

Companies today know that many consumers are interested in healthy eating. Sadly, many of them are cashing in on that knowledge by splashing misleading phrases on labels and packaging. It's not uncommon to see the terms "All Natural", "Heart Healthy", or "Low Calorie" accentuated on products that aren't, in fact, what they say they are.

I've know lots of smart people who consider their diet to be "clean", but have pantries full of foods with scary ingredients. I feel fortunate to be married to someone in the holistic health field who can help me navigate the often murky waters of maintaining a healthful diet. But not everyone has access to that type of information daily.

So, how does the well-meaning eater get past all the jargon and make the best choice?

Today, my friends over at Healthline.com are sharing a guide to avoiding all the gunk! Read on for some great information about ingredients to avoid, tricky phrasing, and how to outsmart good marketing.

Your body will thank you!

.............................................................................................

Reading labels is becoming increasingly difficult when it comes to determining hidden sugars, fats and additives that are undesirable.

Identifying Hidden Sugars

There are sugars such as fructose and lactose that occur naturally in fruit and milk but there are also added syrups and sugars in foods that are put in while it is being processed. The sugar is added if there are no fruit or milk ingredients. There are words that indicate added sugar:

● Corn sweetener, high fructose corn syrup or corn syrup
● Dextrose
● Fruit juice concentrates
● Lactose, sucrose, maltose
● Maltose
● Malt syrup
● Molasses
● Cane juice or syrup
● As a general rule it is sugar if an ingredient ends in “ose”

Trans
Trans fats have been shown to have the potential to do more damage to the arteries than saturated fat. The primary source of these fats is partially hydrogenated oils.

Artificial Coloring
There are potential health risks associated with additives such as artificial coloring and there is no nutrient value added to the food with them. These are easily identified by the color name such as Red 40, which is used to identify them on the label.

Chemical Preservatives
Sodium Nitrite and Sodium Nitrate are put in meats as a way to preserve them. According to studies, the risk of cancer could be increased and medications interacted with resulting in damage.

P.S. I'm pretty sure this brand really IS all natural! Just wanted to show a packaging example. :)

All Natural
There is no legal definition when it comes to using the word natural on labels. There is no definition for the derivatives either but the terms can be used for things that do not have synthetic substances, artificial flavors or colors in them. There have been cases where genetically altered ingredients have been used in corn and vegetable oils.

Less Fat
The term less fat does not mean that the food is fat free or even low fat; it simply means that the product has less fat than the original product contains.

Artificial Flavorings
Some labels have “vanilla flavoring” listed in the ingredients.  A synthetically created vanillin, possibly created from derivatives of coal tar, is used when these words are found on the label. Labels were not updated when the substitutions began by manufactures because of a shortage of vanilla. The substitute is cheaper to create.

Whole Grains
The term is confusing with variations on the label such as “made with” and “contains” being used as qualifiers.

Claims such as “lowering cholesterol” have been changed to “may lower cholesterol” since there was no scientific evidence to back up the claim. There was a fear that the condition would go untreated by those eating the products.

When it comes to simplifying label reading it is important to educate yourself about the various terms used for sugars, fats and additives that have the potential to be harmful. Saturated fats should not be increased in an effort to avoid trans fats. Everything should be taken into consideration, especially allergies as labels containing common allergies such as milk and peanuts do not always list them under an allergy warning.

Tammy Mahan is a freelance writer who enjoys sharing her health related knowledge with Healthline.com.

Hawaiian Turkey Sliders

My teacher friends are back to commiserating on Facebook and there's not a parking space to be found at Target. That can only mean one thing: The impending end of summer.

Dun, dun, DUUUUUUN!!!

{I kid, teachers. I totally remember that feeling and I mourn the loss of your vacation, too.}

Before you put away the tiki torches and pool floats, let's have just one more backyard cookout, shall we?

I know Fall is ever-popular with its warm flavor profile of cinnamon, root vegetables, and the frenzy-inducing Pumpkin Spice... I love those things just as much as the next gal.

But, there's something to be said for summer's sweet, fresh flavors, too.

When I think of summer, I think of coconut. {Maybe it's the whiff of tanning oil that's perpetually in the air during this time of year.} I think of watermelon, lime, corn, and mango. And then there's pineapple.

Pineapple is quite possibly my favorite summery flavor. Um, hello, Pina Coladas.

It's pretty irresistible cut in into gorgeous rings, blended into icy beverages, or even grilled. {Have you ever grilled pineapple. Run, don't walk, to your grill immediately if you said no. Then bust out the vanilla ice cream and serve it up with a big scoop. Drool.}

So, naturally, I had to include pineapple in this savory "farewell to summer" recipe.

I know I told you pineapple is amazing when it's grilled, but Steve's bicycle is still locked onto the grill in the garage and the key is still nowhere to be found {I'm pretty sure these things only happen to us}, so I went a different route with mine. I made this Pineapple-Onion Relish right on the stove top and, man, is it addictive.

The caramelized pineapple and onion create such a heavenly combination together. Piled on top of a tiny turkey burger nestled in a Hawaiian roll with spicy pepper jack for a kick, there's no better way to pay tribute to sweet summer days.

What flavors scream summertime to you?

Hawaiian Turkey Sliders

Pineapple-Onion Relish

1 tablespoon olive oil
1/2 a medium onion, diced
1 cup fresh pineapple, chopped
Dash of salt

1. In a medium skillet, heat olive oil over medium heat.

2. Add onion and pineapple, stirring often.

3. Cook for about 10-12 minutes or until onions and pineapple are caramelized. Set aside until ready to assemble sliders.

Burgers

1-2 tablespoons olive oil
1 pound ground turkey
1 teaspoon sesame oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup green onion, chopped
3 slices pepper jack cheese, cut into quarters
1 package {12 count} King's Hawaiian Rolls

1. Heat olive oil in a skillet over medium-high heat. {Or heat grill, if desired.}

2. In a large bowl gently mix together turkey, sesame oil, onion powder, garlic powder, and green onion until well combined. {Try not to overmix.}

3. Form meat into patties. {Should make about 12}

4. Place patties onto hot skillet and and cook for about 5-7 minutes on one side; flip and cook on other side until cooked through and meat is no longer pink.

To assemble sliders:

Place a slice of pepper jack on each warm slider, then top with a spoonful of Pineapple-Onion Relish. Serve on Hawaiian Rolls.

Citrus Poppy Seed Cake

Well... first things first: I have to have surgery.

I know, not exactly what I was hoping to have to report back with.

I was hoping for happy news to share; hoping that maybe giving my body chance to reboot by cleaning up my diet would kick start it into cyst-shrinking gear. That I'd be able to focus solely on all the fun things coming up -- my 32nd birthday, potential trips, football season, Fall -- and forget about all the other stuff I don't feel like considering.

But sometimes things don't work out the way we expect them to. We have to accept the detours and rework the plans. For some of us {--->this girl} it's harder than for others.

Have I ever told you what happens to me when I'm flustered and frustrated? Or caught off guard and upset? Or really stressed out?

I cry.

Not like boo-hoo, inconsolable, "I'm so sad" kind of crying, but something far worse: The lip quivering, trying to hold it together, "I'm humiliated" type.

I hate it because I can't control it. My mom calls it my "decompression valve". It's like my body decides to release the built up pressure through my tear ducts, sometimes at the most inappropriate times.

Like when your boss asks you how you've been during a particularly difficult month. Or when you're running late to a dinner party at the end of an already stressful day. I discovered it can also happen when your doctor is explaining a relatively simple procedure to you.

Embarrassing.

{And yet, sharing tales of my lady parts with you... not embarrassing. Go figure.}

Anyway, I cried for about 45 seconds total. Once I was able to make my body get a grip, I decided that I'd still focus on the things to look forward to; even those that come with surgery.

It'll be nice to have a legitimate excuse to sit down and relax for a few days. Maybe I'll catch up on movies or TV shows, which I rarely watch without trying to do multiple other tasks at the same time. Perhaps I'll read all the blog posts that have accumulated in my feed reader {though that would definitely take more than a few days at this point}. Spend some time on Pinterest. Wear my comfiest jammies all day long without feeling guilty. Actually let myself say no to a few things... doctor's orders.

Sure, it would be nice to be able to do all those things without having any parts removed, but you know what they say. "When life hands you lemons..."

{Nice segue, right?}

This cake is a result of having an excess amount of egg yolks left over after following another recipe that only used egg whites. I had no intentions of making it, but I have a problem with letting food go to waste, so I Googled "Recipes with 8 egg yolks", and came upon this beauty at Smitten Kitchen.

In her post, Deb waxed poetic about this cake so effectively that I decided I'd give it a try.

The result was quite unexpected.

I imagined that a cake made with so many eggs would be rich and dense, but this one was quite the opposite: light and almost sponge-like. Like taking a bite of lemon-scented air with crunchy little poppy seeds lending some textural interest.

The original recipe calls for only lemon zest, but I added some orange zest, too, because... why not?

My favorite part? Running my finger along the sweet, crusty residue left on the bundt pan. I'd almost rather the "pan crust" than a slice of the cake itself, but since I doubt your guests will appreciate being served a plateful of cake dust, you should probably just cut them a piece instead.



I guess the moral of the story is... sometimes goodness can come from things that weren't part of the original plan.

Yeah, I think I'll go with that.

Citrus Poppy Seed Cake
Adapted from Smitten Kitchen

2/3 cup sugar
8 egg yolks
1 whole egg
1 teaspoon vanilla extract
Zest of 2 lemons
Zest of 1/2 an orange
1/2 cup all-purpose flour
1/2 cup cornstarch
Pinch of salt
2 sticks unsalted butter, melted and cooled
1/3 cup poppy seeds
{Optional} Confectioners' sugar, for garnish

1. Preheat oven to 325 degrees. Butter or spray a bundt pan liberally to ensure your cake doesn't stick.

2. In the bowl of a stand mixer, beat together sugar, egg yolks, and egg until the mixture turns very pale and fluffy {about 5-6 minutes}.

3. Mix in the vanilla extract, lemon zest, and orange zest.

4. In a separate bowl sift together the flour, cornstarch, and salt. With the mixer on low speed, add the dry mixture to the wet until well-incorporated. Pour in melted {cooled} butter and poppy seeds and mix until the batter is uniform.

5. Pour the batter into your well-greased bundt or tube pan. Spray a piece of foil large enough to cover the pan with non-stick cooking spray {or grease with butter}, and cover the pan tightly with it.

6. Bake for 45 minutes, or until the cake starts to slightly pull away from the sides of the pan and a toothpick inserted in the cake comes out clean.

7. Remove from the oven and uncover. Let cool for about 15-20 minutes, then carefully invert onto a plate or serving dish. Sprinkle with confectioners' sugar before serving, if desired.

Coconut-Margarita Ice Pops + Electrolux

Fact: It is possible to have kitchen appliance envy.

Here's the deal -- I need a new refrigerator. Like, bad.

We live in a rental, and the appliances that came with the place are your typical {sub}standard, bargain basement sort that never quite do what they're supposed to. {Which would be totally fine if I didn't spend the majority of my life in the kitchen depending on them.}

There is an invisible equator in our refrigerator that delineates the zone between well-chilled items and arctic tundra. If leftovers, produce, or any other stray items happen to cross this line, they never return in usable form. There's nothing like trying to pour half and half into your coffee in the morning only to discover that it is frozen solid. Ew.

In the past 6 months, we've been forced to have maintenance come take a look at our fridge FOUR times because:

*It gets too cold.
*It isn't cold enough.
*It starts forming a sizable pond underneath the crisper drawers.
*It sounds like there is a small rodent nesting in the ice maker.

Sigh.

I've had enough of our fridge and its temperamental temperatures. And I'm in total lust with this new item that is topping my wish list:

Image courtesy of Clever Girls Collective/Electrolux

The Electrolux French Door Bottom Mount Refrigerator

Isn't she lovely???

Not only is this fridge a looker, but it's got a Perfect Temp Drawer for storing different types of foods at their IDEAL temperature. Imagine that! No zucchini-cicles!

What? Doesn't everyone have a wine & cheese party ready to go at all times in the fridge?

This fridge is so fancy that the drawers close themselves to ensure a perfect seal that keeps produce fresh longer with humidity control.

We were made totally made for one another. <3

Do you want one of these babies as much as I do? {If so, back off, sister. Just kidding.}

Now through August 22, you can visit www.livelovelux.com and enter the Electrolux Perfect Temp Sweepstakes daily for a chance to win your own Electrolux French Door Bottom Mount Refrigerator and a trip to a climate with a perfect temp - the sunny Abaco Islands in The Islands Of The Bahamas!

Need another reason to check it out? For every entry and share, Electrolux will donate $1 to Ovarian Cancer Research Fund (OCRF) with the goal of reaching $125,000. How awesome is that?

You know what else is awesome? Popsicles. Because, you know, they're actually supposed to be enjoyed in a frozen state. ;)

Even if you don't win that tropical Bahamas vacation, these Coconut Margarita Ice Pops created by Kelly Ripa will totally transport you to island paradise. Sweet, refreshing {and boozy, if you so choose}, these popsicles are pure pool day perfection!

Image courtesy of Clever Girls Collective/Electrolux

Coconut-Margarita Ice Pops
Makes 6-8 pops (depending on size of mold)

1 cup unsweetened coconut milk
1/2 cup Coco Lopez Cream of Coconut
1/4 cup fresh lime juice
2 tablespoons superfine granulated sugar
1/4 cup water
1/4 cup shredded coconut
{Optional for adults} 1/4 cup silver tequila

1. Combine all ingredients in a food processor and blend until smooth.

2. Pour mixture into individual popsicle molds {reserving ¼ inch at the top}.

3. Chill the popsicles for 30 – 45 minutes in the refrigerator. {The versatile Luxury-Design Lift Off Shelves in Electrolux refrigerators allow you to customize the space so the chilling popsicles have a safe, designated area, and the designer LED Lighting provides full visibility, even when the refrigerator is full.}

4. Remove the molds from the refrigerator, insert sticks and freeze at least six more hours or until solid.

5. Once solid, dip molds in warm water to loosen popsicle and remove from mold.

6. Pour shredded coconut into a large mixing bowl, dip one side of each popsicle into shredded coconut to garnish.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Curried Brown Rice with Zucchini

Busy people still need to eat. 

Preferably real food, not the stuff that comes out of a bag, box, can or cellophane-covered plastic tray.

Today, I'm guest posting over on my friend Alyson's blog, The Average Girl's Guide and sharing this easy, nutritious {and non-boring!} recipe for busy gals {and guys!} who want to spice up your average meal! 

While you're over there, make sure to check out everything Alyson likes to "dish" about... from fashion to family life. {My favorite: Her "Vent Sesh" series... I find myself emphatically nodding at the computer screen while I read them!}

Tell me... do you have an easy dish that adds zest to the weekdays? 

Coming Clean: Mediterranean Chickpea Salad

So, here's a little update on life: It's crazy busy.

I realized a few days ago as I was planning for the month that I divulged all kinds of TMI back in May and then never followed up about it.

{Kind of like those NYC posts that I STILL haven't had the time to finish sharing. Ugh.}

Since that time, I've shared 10 "Coming Clean" recipes, went just about completely dairy-free for 6 weeks, and majorly curbed my sugar intake. It was glorious.

Then vacation happened. And birthdays. And baby showers. And weddings. I gave myself a little wiggle room {mostly in the form of ice cream}, and have been more lenient with the types of foods I've allowed, making sure to stay veggie and fruit-heavy, but definitely indulging here and there.

I was supposed to have my follow up appointment with the doctor in the beginning of July, but had to postpone it because her schedule and mine just wouldn't sync up.

So... the news is, there's still no news.

This week I'll finally get everything checked out again and see what's going on. I'm bracing myself for things I may not want to hear {i.e. surgery}, but hoping that my push to actively "clean up" my diet has made even the tiniest bit of a difference.

I guess we'll see.

Meanwhile, I've continued to stay busy playing in the kitchen with different ways to make eating healthy fun and exciting.

Here are a few things I've discovered or confirmed throughout this little journey:

1. Some brands are tricky. "All Natural" does not, in fact, mean All Natural. Read labels and try to stay away from weird stuff. {I'll be sharing an in-depth post about this soon.}

2. It's easier {and less expensive} to make your own healthy food than to buy it pre-made. Finding the time... now that's a whole other topic.

3. Stevia tastes funny.

4. It IS possible for a dairy-holic {like myself} to enjoy a dairy-free lifestyle. There are a surprising array of different foods out there to make up for a lack of lactose. :)

5. Avocados make my day. So do super-easy healthy recipes like this one.

I'm embarrassed to even call this a recipe. It really isn't. It's just a bunch of yummy stuff tossed into a bowl that happens to taste really good together.

Mediterranean Chickpea Salad should be called "No Excuse Salad". Because there's really no reason you can't throw it together in about two seconds and have a healthy lunch or snack that is both filling and delicious.

One word of caution: You may want to serve this with a side of mouthwash or think about omitting the garlic {sacrilege, I know} if you're planning on coming into close proximity with others after eating it. In my opinion, the flavor is totally worth the stink.

Keeping my fingers crossed that this week will bring good news to share with you in upcoming posts, but for now, good recipes will just have to do. :) Have a great Monday, friends!

Mediterranean Chickpea Salad

1/4 cup extra virgin olive oil
Juice of half a lemon
1 teaspoon oregano
1 teaspoon dried mint {or 2 teaspoons fresh mint, well-minced}
1 clove garlic, grated
Sprinkle of sea salt
2 cans chickpeas, drained and rinsed
1 cucumber, peeled, seeded, and chopped
1-2 tomatoes, chopped
1/3 cup crumbled or diced feta cheese
1/3 cup Greek olives, chopped
Optional: Whole wheat pitas

1. In a medium bowl, whisk together olive oil, lemon juice, oregano, mint, and salt.

2. Add chickpeas, chopped cucumber, tomatoes, feta cheese and Greek olives. Pour prepared vinaigrette over top.

3. Gently toss together to combine, making sure ingredients are fully coated.

4. Serve with warm whole wheat pitas, if desired.

*This can be eaten immediately, but it tastes even better after sitting in the fridge over night!