Coming Clean: Pineapple-Jicama Salad + a "Health Challenge"

Happy Leap Day! {Do people actually celebrate this? I suppose leap day birthdays/anniversaries do it up big since they don't get the chance often!}

Though I'm not formally observing this once-every-four-years event, I did take a big "leap" last week that I thought I'd share since it's related to food which is, of course, the reason you're here.

Those who know me well know two absolute truths: I love food, and I dislike exercise. While the former fact has served me well in some ways, the latter is not something I'm proud of. In fact, it's something that I've attempted to change time and time again.

So, when a friend approached me 2 weeks ago asking if I'd be interested in participating in a "Health Challenge", my knee-jerk reaction was, "HECK NO."

"Health Challenge" sounded like sneaky code to me for other words like "diet" and "sweat." Bleh.

Despite my initial reaction, I let her send some information about what she was doing and told her I'd think about it. When her email popped up in my inbox, most of my suspicions were confirmed. There would be exercise. And there would be eating regulations. And I really wanted nothing to do with it.

And yet... something piqued my interest. Maybe it was the fact that I never did lose the last 5 pounds of my pregnancy weight. Or perhaps my recent lack of energy and inability to sleep well finally pushed me to take action. Whatever it was, it was enough to make me think, "Seven days? I can do anything for 7 days. Let's give it a shot."

So I told her I'd do it.

My husband was completely shocked, knowing how I feel about most of these detoxes, cleanses and challenges, and truthfully, so was I. Nevertheless, I geared myself up for the week of clean eating and exercise, said a little prayer, and started along with the rest of the group last Monday.

My day was immediately impacted as I normally start the morning with a cup of coffee {with about a teaspoon of sugar and half & half}, and the challenge clearly stated there was to be NO sugar. I don't like my coffee black, so I figured I'd go ahead and ditch the caffeine, too while I was at it. Surely, the one cup of caffeinated coffee I drink daily wouldn't be that hard to wean myself from for just a week...

By Day 2, I was feeling the effects of what I'm guessing was mild "sugar and caffeine withdrawal", which was surprising as I didn't even think I indulge in enough of either to have any sort of symptoms. Clearly, I was mistaken. I felt slightly groggy, irritable, and very, very tired. Like, I took a nap while my todder napped in the afternoon, tired. {If you know me, you know that I don't nap. Unless I'm pretty sick.}

Eating "clean" wasn't going so terribly. I try to keep things fairly healthy anyway {you'd never know it by reading this blog, huh?! Remember when I started my "Coming Clean" series?}, so the only real challenge was avoiding foods with added sugar {which SO MANY things contain. I'm looking at you boxed chicken broth!} and any of the treats I allow myself during the week {a nibble of chocolate, a small scoop of gelato in the evening, prepackaged granola or yogurt containing cane sugar... those allowances add up!}. Also... NO alcohol. Which really isn't a big deal considering that I went a full 40+ weeks without so much as a drop, but I've become quite chummy with my wine glass, especially on weekend evenings and particularly stressful days.

Clockwise from top left: Avocado & strawberry salad with chicken, pecans and homemade apple cider vinaigrette;
"Loaded" sweet potato with black beans, tomatoes, pickled jalapenos, green salsa and Greek yogurt;
Granny Smith apple and almond butter snack; Roasted butternut squash over arugula with walnuts & a sprinkle of herbed chevre. 

Still, the food portion was manageable, which made me feel good. The exercise?? Not so much.

Our group leader sent us daily 30 minute exercises {think: P90X, Insanity and the like} that we were required to complete daily. Thirty minutes may not seem like a huge deal to most, but for a girl who considers power walking her physical activity of choice, it was a bit of a shock to the system. {Read: I couldn't complete half the reps on Day 1. Sad but true facts.}

The mere sight of "Shaun T" and "Tony Horton" was enough to turn my stomach, and we developed a mildly unhealthy love/hate relationship over the next 7 days. But I held myself accountable and did as much of each workout as I physically could. Sure, I could barely lift my child into his crib, and had to hang on to the banister to ensure my wobbly legs wouldn't give out as I climbed the stairs to our second floor... but I just kept reminding myself that anything it's possible to stick to anything for just a week. JUST A WEEK.

Clockwise from top left: Strawberries with a dab of coconut cream;
Gluten free spaghetti with sauteed zucchini & kale in green olive tapenade "sauce" and a teensy sprinkle of cheese;
"Faux-potle" bowl with cauliflower rice and black beans, homemade pico de gallo, avocado, salsa verde and a glob of Greek yogurt.

As the week went on {slowly... ever-so-slowly!!!}, the "fog" lifted from my brain. I actually enjoyed the challenge of preparing my meals with clean ingredients... and I made some absolutely delicious things that I'd eat during any "non-challenge" week. On Friday, I repeated Monday's workout and found that I was able to complete most of the exercises and reps without feeling like I might keel over, and I learned to modify the things that I still didn't feel strong enough to do properly. {Push ups, I hate you forever.}

Most of all, I felt... Proud. Proud because I stuck to something I didn't really want to do to begin with. Proud because I was doing something for myself and not making excuses {I work from home with a toddler, I write about food, it's time consuming/expensive/inconvenient/impossible}. Proud because I avoided temptation and didn't give in when I wanted to {Friday night, all day Saturday, Sunday during a baby shower that had CAKE.} Proud because I'm pretty sure that's the longest I've ever gone without sugar!

Commitment is... saying "NO" to cake & champagne punch at a baby shower!
Note: I removed at the middles out of the sushi and skipped the white rice.
Pictured: Cucumbers, grape tomatoes, pepperoncini, Kalamata olives, California rolls,
smoked salmon, poached shrimp with a squeeze of lemon juice, strawberries & apples. 

The result? I lost 2 pounds. Most people have said "All that work and that's it?", and I suppose you can choose to look at it that way. But the truth is, it was only 7 days. And maybe I didn't lose the full 5 pounds that I've been holding onto {I've decided that I may not even want or need to!}, but I did GAIN quite a bit more -- confidence, accountability, self-respect. Things that far outweigh, well... the weight.

I feel like black & white makes it more "medical" than weird.
Plus, good lawd do I need some sunshine on my belly!

Left; Oh hi, I'm just over here dying after a workout. Right: Hey look! Ab-ish type shadows!!

Does this mean I will never eat a cookie again? Absolutely not. I firmly hold onto the belief that moderation is key. {And, um, I'd work myself out of a job!} I indulged -- no, REVELED! --  in my cup of coffee this morning... but only added half the sugar I normally do. I followed it up with some sprouted grain avocado toast and a banana with almond butter. I'm completely satisfied.

I'm telling you this because, like me, I'm sure there are some of you that are wondering if YOU could complete a challenge like this. You can. If you WANT to. And even if you don't really want to, but you're willing to commit.

For me, this was an unexpected -- but welcome -- change in routine, and good reminder that it's important to "check in" every now and again and make sure you're staying balanced. {I found that I had veered slightly off course into The Land of Carbs and Sugar in the past few months.}

So, if you're thinking you might need a little change, I say give it a try. You can do it without telling anyone about it if you're afraid you'll quit half way through. Or better yet, you can find a group who will support you and push you to the end when you want to quit half way through. Either way, the challenge is yours, and so are the benefits when it's all said and done!

Some notes:

1. I gave myself a "rest day" on Saturday and didn't work out since I was "in motion" all day.

2. Our group leader sent us daily meal plans detailing what we should strive to eat. I somewhat followed them, but modified to fit my needs {no red meat, minimal grains or gluten free, etc.} and ate when I needed to. Do not go hungry! You will backpedal and cheat if you do. Instead, choose nutrient-rich foods to fuel yourself and make "good choices."

3. LEARN ABOUT WHAT IT MEANS TO MAKE "GOOD CHOICES"! I am lucky that I married a man with extensive knowledge and experience in the field of nutrition, and though I don't always do what he says, I know my options and I know what I should be choosing. Foods that say "all natural", "fat free", "low fat" and "whole grain" are not always what they are cracked up to be. In fact, most of the best foods don't "say" anything at all because they're not prepackaged and they come from the earth! Education is key, folks.

4. I chose not to add any of the approved natural sweeteners to my food, with the exception of one day when my gluten free oatmeal was a little too bland/tart with the Granny Smith apple I grated into it. {I added a splash of pure maple syrup.} Though honey, stevia and pure maple syrup were approved in this challenge, I figured I'd use the opportunity to try to retrain my taste buds to find the natural flavor in foods without additional sweetening. And guess what? By the middle of the week, my toothpaste tasted too sweet!! Crazy!

5. It's only 7 days. But 7 days can seem... long. Stick with it. Be prepared so that you aren't tempted to cheat. I had homemade roasted chickpeas with me when I ventured out on Saturday in case I started feeling munchy while I was out and about. I ate a little bit before I went to a baby shower on Sunday so that I wouldn't be famished and tempted to indulge {luckily, they had some clean options that I did enjoy!}. You can do anything for a week!

Progress, not perfection. If you slip up, that's ok. Just do your best! 

** Thank you, Magdalena, for challenging me to step it up with you! I needed it! If you want to join Magdalena's next Health Challenge, you can send her a direct message via Facebook -- mention that I sent you and she'll throw in a treat to help you during your challenge!

Disclosure: Magdalena is a coach through the Beachbody program. I did not use the program's shakes during my health challenge, but incorporating them into your health challenge is an option if you choose to participate. I did not receive any compensation for this post or for my participation, I simply wanted to share my experience! All opinions here are my own.

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

Ok, now let's stop talking about food and actually eat some! You guys, I promise you I did not feel hungry or unsatisfied {besides missing chocolate and wine} during this challenge. Because real, wholesome food is so delicious! I had almost forgotten how much I love fruit, but since it was my only source of sugar during this challenge, I rediscovered how amazing natural sweetness really is. {Don't go overboard, of course.}

This Pineapple-Jicama Salad is not a dessert by any stretch of the imagination, but the combination of naturally sweet/tart pineapple and cool, crunchy jicama may just stave off some of those sugar cravings when you need a fix. This slaw is good enough to eat alone, but it makes a fantastic addition to fish, grilled chicken, and "clean" fish tacos.

Enjoy each bite knowing it's good and good FOR you!

Pineapple-Jicama Salad
Inspired by a popular local restaurant, Food Shack in Jupiter, Florida

Juice of 1/2 a lime
2 tablespoons honey
1 tablespoon vinegar {something like rice vinegar works well here}
1 teaspoon olive oil
2 tablespoons finely chopped fresh cilantro {if you're among cilantro-haters, skip it}
A pinch of sea salt
A pinch of red pepper flakes

1 1/2 cups pineapple, cut into matchsticks/thin strips
1/2 cup jicama, cut into matchsticks
1/2 of a medium Granny Smith or tart apple, cut into matchsticks
1 small red bell pepper, cut into matchsticks

1. In a large bowl, whisk together first 7 ingredients.
2. Add the pineapple, jicama, apple and bell pepper. Toss until well-coated.

You can eat this right away, but it tastes even better if you let the flavors marinate for a few hours! Makes a great topping for fish, chicken and fish tacos!

Note: To make it easier on myself, I bought pre-cut pineapple and jicama spears. You can also simply dice the ingredients if you don't feel like spending the time cutting into matchsticks. It's good either way!

"Go Nuts, It's Your Birthday!" | Silk Nutchello

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HelloNutchello #CollectiveBias

Oh, how birthday celebrations have changed. In my 20's, wild parties and all-nighters out on the town dotted the social calendar monthly, our young livers and pre-parenthood energy levels allowing us to bounce back without needing much more than a jumbo iced coffee and a couple of ibuprofen the next morning. These days? Not so much.

Now that most of my friends and I are in our 30's, recovering from crazy outings {ie. more than 2 glasses of wine} makes those kinds of celebrations way less desirable, if you know what I mean. {Read: A full weekend on the couch feeling like you got hit by a bus while your toddler repeatedly honks the horn on their all-too-realistic-sounding toy truck. No, thank you.}

Luckily, getting together with a group of friends and enjoying each other's "nutty" company can be just as fun {and way less ouch} than the celebrations of the past. 

In honor of one of my gal pals birthdays, I hosted a lunchtime party with the tongue-in-cheek theme, "Go Nuts, It's Your Birthday!" to celebrate her in a way that we could all enjoy without having to pay for it the next day.

Silk's newest product, Nutchello, {found in the milk/milk alternative aisle at Walmart stores} made for an on-theme centerpiece and signature drink for an afternoon celebration!

With varieties like Rich Dark Chocolate + Walnuts, Toasted Coconut + Cashew, and Caramel Almond + Cashew, there was no feeling like we were skimping on flavor or keeping things "light." Yet, with only 90 calories at most per serving, we could also indulge without doing too much damage!

The menu I came up with was punctuated with nutty additions to the lightened up party fare:

Menu:

Nutchello

Rich Dark Chocolate + Walnuts, Toasted Coconut + Cashew, and Caramel Almond + Cashew

Chicken Quinoa
with Walnut Pesto 

Apple Soda Bread
with Pecan-Honey Butter

Arugula and Pear Salad with Candied Walnuts

Crostini

Olive Tapenade & Zucchini, Blood Orange-Ricotta with Honey & Walnuts

Homemade Caramel Almond Granola 

with Silk Dairy Free Yogurt 

Party Favors: Vanilla-Cayenne Candied Walnuts

Fruits, veggies, healthy grains and nuts were the main ingredients in most of the dishes, and I had lots of dairy-free options for the honored guest who recently eliminated dairy from her diet since finding out that her little one was showing signs of dairy intolerance after nursing. Luckily, Nutchello is free of dairy, soy, lactose, gluten, casein and carrageenan, which means it can still be enjoyed by those who usually have to pass up creamy beverages.

As if getting nutty with the menu wasn't enough to solidify my theme, I also used nuts in the decor, adding cashews, almonds and walnuts to small vases as festive filler, then topping each with a pillar candle and adding some sparkly ribbon to bring it all together.

I chose a neutral color scheme of white and nut brown with gold accents and pops of mint green throughout and used lots of textures to make the tablescape visually interesting. A large piece of burlap worked as a simple table cloth, and instead of bothering with cloth napkins I used inexpensive paper ones in the same mint shade as the other details. I found a small wooden crate and rustic wooden chargers at the craft store and used them to accentuate the natural theme. A set of utensils was tucked into a small mint colored pail that also held gold and white straws and small drawstring polka dotted bags filled with my favorite sweet and spicy candied nuts that I gave away as favors.

I loved mixing formal plates with rustic elements to keep things looking pretty but casual, and I was even able to get away with using ornate plastic utensils {yay! Less to wash!} since they went great with the faux-fancy touches of the decor.

An afternoon celebration is a great reason to bust out the Nutchello and declare, "It's 3 o'clock somwhere!" At the end of the day, the best part of any celebration is gathering with your favorite people... you'd have to be "nuts" to disagree! ;) 

For more Silk recipe inspiration and to learn more about Silk products, head over to the Silk hub!

Meanwhile, check out my recipe for Walnut Pesto Chicken Quinoa -- a great addition to your Nutchello party menu!

Walnut Pesto Chicken Quinoa 

For Walnut Pesto

About 4 cups loosely packed basil leaves 

1/2 cup toasted walnuts

1 garlic clove

1/4 teaspoon sea salt

1/4 to 1/3 cup olive oil

1. In a food processor or small blender, pulse together all of the ingredients until almost smooth. {You may need to stop once to scrape down the sides.}

Set aside until ready to use. 

For Quinoa:

1 cup quinoa, cooked according to package directions*
1 large cooked boneless, skinless chicken breast, diced into small pieced
2 Roma or plum tomatoes, seeded and diced
1/3 cup chopped, toasted walnuts

1. Place cooked quinoa in a large bowl. Add cooked, diced chicken and diced tomatoes. Toss to combine.

2. Pour Walnut Pesto over quinoa mixture and mix until pesto coats all ingredients.

3. Sprinkle toasted walnuts over top.

Serve warm, room temperature or cold as a salad.**

*1 cup of uncooked quinoa will fluff up to about 3 cups cooked.
** Refrigerating for a while before serving may dry out the pesto a bit. If this is the case, just drizzled with a bit of olive oil and toss before serving.

{Boozy} Mint Chocolate Milkshake | Brancamenta

There are two treats I generally avoid altogether because they cause me to lose all self-control: French fries and milkshakes.

I have no problem with moderation when it comes to most of the foods I enjoy, but for some reason, set a basket of hot shoestring fries or a tall, frothy milkshake in front of me, and I'm all "NOM NOM NOMMMM" until all that's left is an empty vessel and a distant memory of my dignity. 

Since I can't make any promises to myself about sticking with just a sip or two, I just turn a blind eye any time I see milkshakes on a menu. The last time I allowed myself to indulge was when I was about 7 months pregnant and it was a bajillon degrees outside because I figured that if there were any appropriate time to cut myself some slack, that would be it. 

A few weeks ago, my husband and I went to a new burger joint and, wouldn't you know it, they had an entire section on the menu dedicated to -- you guessed it -- milkshakes! I quickly turned the page and ordered a turkey burger {and shoestring fries, RATS.} but not before catching a glimpse of a milkshake they called the "Thin Mint"... a chocolate shake blended with Bailey's Irish Cream and mint liqueur. Oh. Em. Geeeeee.

Needless to say, I have been fantasizing about "the one that got away" ever since I laid eyes on that description.

Fast forward to a few weeks ago when I was planning out my editorial calendar for February. My friends at The Baddish Group had given me an assignment to come up with a cocktail to share for  National Mint Chocolate Day using Brancamenta {remember when I made these with the liqueur?} but I couldn't figure out what kind of drink I wanted to make. 

And then, like a minty lighting bolt of inspiration, I remembered the Thin Mint and I thought, "Bingo."

Ice cream, Brancamenta and Irish Cream come together {or stay apart if you decide to layer the milkshake like I did!} in this super decadent tipsy treat. I have always loved the combination of mint and chocolate, and this work of art brings the two to a whole new level that straddles the line between cocktail and dessert.

Does it get any better?!

Now, hurry up and take this away from me before I melt --  I mean, IT melts! Although, one celebratory sip surely couldn't hurt...

{Boozy} Mint Chocolate Milkshake

Makes 1 {filling} Milkshake

1 tablespoon chocolate syrup

1/2 cup chocolate ice cream

2 tablespoons milk, divided

1 tablespoon Irish Cream liqueur

1/2 cup mint chocolate chip ice cream

1 tablespoon Brancamenta mint liqueur

Optional: Whipped Cream & chocolate garnish

1. Drizzle chocolate syrup directly into the glass so that it drips down the insides. Set aside {you may want to refrigerate or put it in the freezer so its nice and cold when the milkshake is ready.}

2. Blend chocolate ice cream with 1 tablespoon mint and one tablespoon Irish Cream liqueur until smooth and combined. {I tried this using a small blender but it heated up too much and got too melty, so I used the blending attachment on my hand mixer instead and it worked perfectly.} Pour into glass and keep in freezer while you make the other half.

3. Blend mint chocolate chip ice cream with 1 tablespoon milk and 1 tablespoon Brancamenta until smooth and combined. Carefully pour over the chocolate half to layer.*

If desired, top with whipped cream and a chocolate square. Sip and enjoy! 

*To ensure the layers stay separate, try to keep the ice cream as thick as possible. You may need to freeze the first half of the ice cream mixture for up to an hour to help it stay solid enough to allow for the second layer to sit on top. The good news is, it's delicious even if the layers combine! 

Baked Coconut-Basil Turkey Meatballs

Remember that lesson on combinations and permutations in math class back in the day? That one where you had to figure out how many different combos you could make from a list of items? {Yeah, me either. Math never was my thing.} That's what I think of sometimes when I'm grocery shopping and cooking each week.

If you look in my fridge or pantry, I will almost always have the same staple ingredients from which I make our weekly meals and anything else I'm inspired to cook up. One of the benefits of cooking at home often is that you start to build a well-stocked pantry with items that can be used in various ways. For the most part, certain things like spices, dry goods and condiments last a while, which can be a good thing if you're up for a challenge in creativity... but a bad thing if you can only think of a handful of ways to combine them in a recipe. {"What the HECK am I supposed to do with the rest of this jar of poultry seasoning?!"}

Even though I'm always coming up with new things to share on the blog, the truth is that we get into eating ruts just like everyone else. Ground turkey meat is almost always on rotation in our house because it's inexpensive, relatively healthy and liked by all who live here. BUT, there are only so many variations of sloppy joes, chili and meatballs I can make before we all want to say a permanent goodbye to the gobbler.

The more ingredients you have on hand, the more combinations you can make so that will help you use up ordinary ingredients in extraordinary ways! {Your taste buds and family members will thank you.}

I often look up recipes for different types of cuisines and figure out how to use every day ingredients in exotic new ways, and these Coconut-Basil Turkey Meatballs did not disappoint. I found the idea for the recipe while flipping through an old Cooking Light magazine, and substituted some of my own pantry items for the ingredients I didn't have. {Yes, I totally used puffed rice cereal in meatballs. That's called ingenuity, folks.}

Since I already had this stuff in my pantry and fridge for every day cooking, all I had to do was combine the flavors in different ways to create something new, fresh and really good! I loved how the coconut added another layer of flavor to the spicy meatballs. The sweet and sour tang of the honey and citrus juices made a perfect accompaniment for dipping, too.

You don't have to use basil strictly for Italian cooking, or coconut flakes explicitly for baking. The honey you drizzle over your morning bowl of oatmeal doesn't have to stay in the breakfast category. Like I said, even a box of cereal came in handy since I rarely have bread crumbs around!

I challenge YOU to look at the ingredients you buy every week with new eyes and see how many ways you can combine them into something original! Now THAT'S a lesson on combinations that's worth remembering... and eating! :)

Coconut-Basil Turkey Meatballs 
Adapted from Cooking Light Magazine, January 2011 

1 pound ground turkey {or chicken}
2/3 cup crisp rice cereal {or panko bread crumbs}
1/3 cup unsweetened coconut flakes
1/4 cup chopped basil
1 tablespoons chili paste {like Sambal Oelek}
1 tablespoon honey
2 teaspoons low sodium tamari or soy sauce
1 egg, beaten
Pinch of salt


For Sauce:
Juice of half a lime
Juice of one small orange {I used a blood orange, but any will do}
1 teaspoon honey
1 teaspoon vinegar {preferably rice vinegar}
2 tablespoons low sodium soy sauce or tamari
Pinch of red chili flakes

1. Preheat the oven to 425 degrees. Prepare a large baking pan by lining with a piece of aluminum foil and brushing lightly with olive oil. Set aside.

2. In a large bowl, mix together all of the meatball ingredients until well combined.

3. Using a standard ice cream scoop, scoop out the meat mixture and shape into balls. {You should get about 10 medium-large meatballs.} Place meatballs a few inches apart on the prepared baking pan.

4. Brush the top of each meatball with a drop or two of oil. Bake for about 15 minutes until golden brown and cooked through.

For Sauce: Place all the sauce ingredients in a lidded jar. Secure the lid tightly and shake vigorously to combine.

Serve hot meatballs with a side of dipping sauce.

These make a great appetizer or a good dish to serve alongside rice or asian-style noodles.

Dark Chocolate Raspberry Soda Bread | Divine Chocolate + Stonyfield Organic

My husband's food weakness is bread. Mine? Chocolate. {And cheese. And wine. And French fries, if I'm being honest.} Since he doesn't care for chocolate at all, I almost never make anything using chocolate as an ingredient because I'll be the only one who eats it.

But, in honor of Valentine's Day, I decided to try out a recipe that's a representation of both of our food loves coming together. A food baby of sorts. {No, that's not weird or anything.}

Bread and chocolate lovers, rejoice!  Dark Chocolate Raspberry Soda Bread.

Similar in preparation to Irish Soda Bread {but not at all falling into that category since traditional ISB fans get quite offended when you call un-authentic ISB by that name}, this quick bread comes together without the inconvenience of rise time that's necessary in making a yeast bread. I guess that's why they call it "quick."

When I was trying out Whole Foods' version of this recipe, I accidentally misread the directions and doubled {!!!} the amount of butter it called for. Whoops! Luckily, the result was still a tender, biscuit-like bread that is ready in under an hour. The addition of Stonyfield  whole milk yogurt gives the bread a similar tang to buttermilk, and the Divine Dark Chocolate with Raspberries? -- well, that just brings it home for those of us who are chocolate lovers.

{P.S. I originally purchased two Divine Chocolate Bars since I wasn't entirely certain which flavor I'd use. When I devoured the Milk Chocolate Hazelnut within the first 48 hours of buying the bars, my decision was made for me. If you prefer a different flavor of chocolate, by all means, use that instead! But I thought the Dark Chocolate Raspberry worked perfectly to keep this bread on the cusp of breakfast and dessert appropriate.}

 So there you have it. Our food love child. Too bad Steve won't accept it since there's chocolate involved.

Darn... guess I'll have to finish this off all by myself!

Disclosure: As a Stonyfield blogger, I received complimentary Divine Chocolate Bars for use in this post. As always, all opinions here are my own!

Dark Chocolate Raspberry Soda Bread
Adapted from Whole Foods
Yield: 2 medium loaves

3 cups all-purpose flour
1 1/2 sticks {12 tablespoons} cold butter, diced into small pieces
1/3 cup sugar
1 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 bar Divine 70% Dark Chocolate with Raspberries, roughly chopped
1 cup Stonyfield plain whole milk yogurt

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining with a piece of parchment paper and dusting lightly with flour.

2. In the bowl of a stand mixer, combine flour, sugar, salt, baking soda and baking powder. Add cold butter and mix until the butter is somewhat blended into the flour {there should still be small pieces of butter and the flour should resemble wet sand when squeezed together between your fingers.}

3. Add in chocolate chunks and then mix in yogurt until the dough just comes together. Do not overmix. There may be a little bit of dry mixture left at the bottom of the bowl; it will get incorporated when you knead the bread.

4. Turn the dough out onto a lightly floured surface. With floured hands {the dough will be slighly sticky}, lightly knead the dough to ensure all the flour is incoroprated and divide it into two equal pieces.

5. Shape the dough into two round loaves and place on prepared baking sheet. Lightly dust the top of the breads with flour, then cut a deep cross in the top of both loaves.

6. Bake for 45-50 minutes until the tops are browned and the loaves are baked through. {You can insert a skewer in the middle to check and make sure the dough is not wet and sticky.}

Let cool for at least 20 minutes before slicing.

Creamy Southwestern Chicken | Birds Eye® Protein Blends

Time-saving items are essential around here these days, especially when it comes to cooking dinner. If you have a kid or two {and even if you don't!} you probably know what I mean. That last few hours of the day can get pretty hectic as everyone gets home, gets settled and gets hungry.

We seem to have our routine down {for now}, but even so, I find myself standing in front of the refrigerator looking for solutions to completing our meals. The "main" part of dinner isn't usually a problem as we tend to rotate between chicken, fish, ground turkey, lean pork chops, etc., etc. But filling the space on the plate next to the entree is usually where it gets tricky.

Almost on cue every night, you can hear me ask, "What do you want as a side?", to which my ever-so-helpful husband replies, "A vegetable."

Yeah... thanks, dear.

Meanwhile, the growling stomachs and hunger meltdowns begin and soon we find ourselves venturing into very crabby territory, which doesn't help my kitchen creativity. The result? Plain, sauteed veggies. Drab, unappealing side dishes. Lackluster, uninspired add-ons.

Unless, of course, you find something that can swoop in to the rescue and be ready in minutes...

Enter Birds Eye® Protein Blends. I found these at Walmart and thought they'd be worth a try, and boy was I right.

Last week I found myself in a pinch as the day was winding down, dinnertime was approaching and my toddler was trying to eat crayons. {Non-toxic, sure, but definitely not nutritious.} And then I remembered this was in the freezer. Score!

Since the veggies were seasoned with a Southwest Style sauce, I went with the theme and made a quick, simple chicken and lightened up creamy sauce to go along with the side. Everything was so zesty and flavorful that I'm sure this meal will become a regular on rotation.

Right now you can save .50 off Birds Eye® Protein Blends with this iBotta offer. Save money, time and sanity and treat yourself to an easy dinnertime routine.

Now the only thing my husband will hear me yell from the kitchen is, "Dinner's ready!" Music to our ears!

This is a sponsored conversation written by me on behalf of Pinnacle Foods Group LLC. The opinions and texts are all mine.

Creamy Southwestern Chicken

4 boneless, skinless chicken breasts
1 teaspoon chipotle powder, divided
Salt to taste

1 can diced tomatoes
Juice from 1/2 a lime
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon chili powder
1/3 cup Greek yogurt {I used 2%}

1. Heat about 1 tablespoon of oil in a large skillet over medium-high heat. Season each chicken breast with 1/4 teaspoon chipotle powder {or your favorite southwestern seasoning} and salt.

2. Place chicken breasts in the pan and cook on the first side for about 4-6 minutes or until browned, then flip and brown the other side another 3-5 minutes. {It's ok if they're not fully cooked through as you will be returning them to the pan.

3. Remove chicken from pan and set aside on a plate.

4. To the pan, add all the sauce ingredients except yogurt and whisk to combine, scraping up the brown bits from the bottom of the pan. Bring to a bubble, then reduce the heat to medium-low and return the chicken breasts to the pan, nestling them into the sauce.

5. Cover pan and simmer for another 8-10 minutes until the chicken is fully cooked through.

6. Remove chicken once again and whisk yogurt into the sauce. Pour sauce into a blender {or use an immersion blender} and blend until completely smooth.*

To serve, ladle sauce over chicken. Serve with Birds Eye® Southwest Style Protein Blends.

Pear-Chardonnay Compote

Valentine's Day is coming up this weekend and that means that lots of guys and gals are panicking at this very moment wondering if they should do something for their significant other.

Though I'm not a super Valentiney kind of girl, my advice is to err on the side of caution and prepare something special for your sweetheart, whether that means a pint of their favorite ice cream, a bouquet of flowers or a romantic dinner date if that's more your speed.

As time has passed, the gifts that I consider thoughtful have changed some {think: 12 consecutive hours of sleep and maybe time to go get a quick pedicure}, but when in doubt, my husband knows that wine and cheese are my love languages. Add chocolate for bonus points.

A lot of times, I've found that we both get a little disoriented in the wine aisle with all the options and price points that are available. My "extensive knowledge" of wine goes as far as knowing that I like it a lot. I've told you everything I  know, folks.

But I do know that wine doesn't have to break the bank to be good. That's good news for all.

A few weeks ago I received a shipment of wine from my friends at Benson Marketing, and after doing a happy dance and getting an odd look from the delivery guy, I knew I had some "work" ahead of me. Since then, I've spent some time tasting and learning about different wines and what they go well with so that I can take out some of the guess work for you. Aren't I thoughtful?

I wish I could say I came up with the descriptions below, but they were provided for me and I was super grateful for the cheat sheet. {Also, I decided that in my next life I'm going to be a wine description writer.}

Crémant de Limoux ($12-25): Add some sparkle to the most romantic day of the year with Crémant de Limoux from the Languedoc region of Southern France. Champagne quality for Prosecco prices – there’s no better way to say “I love you.”

2012 Balletto Vineyards Brut Rosé ($42): The only thing better than bubbles for Valentine’s Day? Pink bubbles. This delicious combo of Russian River Valley Pinot Noir and Chardonnay is made in the traditional method, so you get full flavor and a fuller texture, with a crisp, lasting finish.

Picpoul de Pinet ($9-13): Picpoul goes with oysters, and we all know what oysters are good for…chill down a bottle of this light and refreshingly acidic white wine from Languedoc and see where the evening leads.

2013 Landmark Vineyards “Overlook” Chardonnay ($25): A lush, layered Chardonnay to pair with whatever you’re cooking up for a special Valentine’s Day meal, from scallops to cheese fondue.

2013 Hahn SLH Pinot Noir ($30): Pinot Noir is a sexy and silky wine, and this offering from Santa Lucia Highlands is particularly voluptuous, ready to please any palate.

2014 Balletto Vineyards Rosé of Pinot Noir ($20): Drink pink on Valentine’s Day with rosé made from 100% Russian River Valley Pinot Noir. But make sure to get the sweetness from your significant other, because this wine is made in a dry French style.

2013 Overlook Pinot Noir ($25): This medium-bodied Pinot Noir exhibits bright acidity with intense aromas of raspberries, red cherry, with hints of cola and mahogany. Pairs well with slow roasted pork roast, duck a l’orange, eggplant parmesan, grilled summer vegetables and aged cow’s milk cheeses.

2013 JUSTIN Cabernet Sauvignon ($27): A favorite from Paso Robles, this Cabernet Sauvignon is a perfect go-to red for Valentine’s Day, from the winery that Wine Enthusiast named 2015 Winery of the Year.

So far, I've only had the chance to open up the Picpoul de Pinet {which I really enjoyed}, the JUSTIN Cabernet Sauvignon {which my husband and I both adored}, and the Landmark Pinot Noir {which my husband drank in place of beer for the Super Bowl. I mean, that says something.} and I can tell you this: No matter what wine you prefer, it tastes best when you're having fun and enjoying it with someone you love.

If your girl or guy happens to have the same appreciation for wine and cheese that I do, then I suggest combining the two and impressing them with this easy to make Pear-Chardonnay Compote over goat cheese. {Don't be scared, compote is just a fancy word for fruit cooked with water, sugar and spices.}

You don't have to use fancy wine for the recipe, but do make sure that you choose one that you like because the flavor intensifies as the wine cooks out. I loved how the creamy, tart goat cheese tasted with the sweet flavors of pear from both the actual fruit and the notes of the Chardonnay. Yum.

Wine and cheese may not be everybody's thing, but I hope you'll find a thoughtful way to treat your favorite person on Valentine's Day and always. :)

Pear-Chardonnay Compote 
Adapted from Williams-Sonoma 

1 Bosc pear, peeled, cored and diced
1/3 cup your favorite chardonnay {like Landmark Vineyards Overlook}
1 tablespoon sugar
1 cinnamon stick
{Optional} 1/4 teaspoon vanilla bean paste

1 log goat cheese
Crackers or Toasted Crostini for serving

1. Mix together all ingredients except vanilla bean paste in a saucepan. Bring to a boil, then reduce to a simmer and cook until the pears are softened and slightly caramelized.*

2. Remove from heat and stir in vanilla bean paste if desired.

Note: I took about 1/4 of the pears and blended them to make a puree of sorts that I mixed together with the rest of the simmered pears to give it a creamier consistency. You can do this if you'd like or leave the compote as is.

Cool slightly and serve over a log of goat cheese with crackers or toasted bread.

*If the liquid evaporates before the pears are fully softened, add a few more tablespoons of wine and continue to cook until they have reached the desired consistency.