daily eats: october 29, 2014

Good morning internet friends!

workout: This morning (as with most mornings) I had that internal conversation with myself as my alarm went off at 5:25: should I get up and go workout? Or should I sleep? Today, sleep won and my mother will be so disappointed. (She’s been asking me if I’m “staying active”…just about every other day!) ;)

beverages: I drank a green juice (kale + cucumber + lemon + apple + parsley + water) on the way to work and a blonde roast + 1/2 & 1/2 when I got to work. The best way to start the day is a green juice…followed by coffee.

Daily Eats | anutritionisteats.com

breakfast: protein pancakes (turned into muffins) + maple syrup + greek pastures yogurt. I’ve kind of been hoarding yogurts lately. I’m not sure what is happening to me, but in the last month or so, I can’t go to the store without picking up a few yogurts (Fage is on sale! Chobani is on sale! Siggi’s is on sale!) and now I’ve got a stockpile that I’m trying to (literally) shove down Richie’s throat before they go bad. This grass-fed yogurt was being sampled at Whole Foods and I bought two of them…mainly because I used to have that job and I sympathize. (The berry was delicious and they have some really inventive flavors!)

Daily Eats | anutritionisteats.com

lunch: I didn’t really pack a lunch today because…well, I just really wanted Clementine. They finally have the late fall/winter menu available and it’s by far, my favorite menu! I always get the 3-Salad-Combo: chicken salad +brussels sprouts + lentils. But when I got back to my office, they had given me egg salad instead. A little disappointing but thankfully, I love their egg salad – and – I haven’t had any reaction to eggs since I’ve been pregnant. I ate a little more than half.

Daily Eats | anutritionisteats.com

snack: …the rest of lunch. :)

snack #2/dinner: was fun! We attended the Hello Kitty Convention opening night party, which was downtown LA…I was definitely exposed to the Hello Kitty world! I snacked on a few appetizers (the cutest mini ruebens), popcorn and a bite of cake. I think the highlight of the night was seeing Jenny from Flipping Out – not only is she incredibly sweet, but I fell for her her cute little girl who desperately wanted some of my popcorn. (And I totally would have shared, but she wasn’t really old enough for popcorn!)

Daily Eats | anutritionisteats.com

snack #3: I was hungry when I got home so I finished the day off with a bowl of cereal. And crashed into bed.

Any Hello Kitty fans?

pumpkin hummus with crispy sage

(Thank you all for the sweet, sweet comments on my exciting news! It means so much.)

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

How was the weekend? We were both a little under the weather but managed to look at two apartments. Neither are good and I’m not looking forward to the massive search ahead of us, but, I spent a lot of time in the kitchen not thinking about it. (It’s good to ignore your problems, right?) I made a sausage & lentil gumbo (from food52), protein pancake muffins, curried tuna salad and THIS pumpkin hummus with crispy sage.

On Friday afternoon, I set out a can of pumpkin on the counter because something, just SOMETHING needed to be made with pumpkin.

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

I know what you’re thinking…just what the world needs, another pumpkin recipe.

But it is the season and I’m 99% certain that it will be the only pumpkin recipe I share this year. So I feel ok about it.

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

Speaking of pumpkin, if you are pumpkin-obsessed, be sure to check out these tempting, healthy pumpkin breakfast recipes:

I’m more of a savory person, so I went with the savory (and appetizer!) route with pumpkin hummus with crispy sage. Do you know what crispy sage is?

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

Let me tell you. It’s sage that’s cooked in sizzling butter. With garlic. It’s definitely what takes this from being regular hummus….to OMG hummus!

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

The pumpkin flavor isn’t too intense in this dip, but it’s there. And it tastes like fall. It would make the perfect appetizer for all of these parties coming up, or you know, just snacking at home as I love to do. :)

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

I decided to serve my pumpkin hummus with crostini because I wanted it to feel a little more special than your run-of-the-mill hummus with pita chips but you could use just about anything. And you’ll want to dip just about anything in this hummus, trust!

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

 

Pumpkin Hummus with Crispy Sage
Author: Emily Dingmann
Prep time:
Cook time:
Total time:
Serves: 3 cups (6 servings)
Ingredients
  • 1-15 oz can garbanzo beans (chickpeas)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/4 cup butter
  • 3 cloves garlic, roughly chopped
  • 1/4 cup roughly chopped sage
Instructions
  1. Combine beans, pumpkin, olive oil and salt in food processor.
  2. Process until desired consistency. I like to leave mine a little chunky and rustic.
  3. Set aside.
  4. Heat butter in small pan over medium heat.
  5. Add garlic, turn down to medium-low and stir occasionally for 1 minute.
  6. Add sage and cook for another 2 minutes, stirring occasionally.
  7. Drizzle butter mixture over hummus and sprinkle with sea salt.
  8. Serve with crostini, crackers or bread.
Calories: 184 Fat: 15 grams Carbohydrates: 11 grams Sugar: 1 gram Fiber: 3 grams Protein: 3 grams

PS. I’m taking any and all apartment-hunting advice…

oh. baby.

Yes. Ohhhhhhh, BABY!

I’ve been keeping some very exciting news from you and I’m so happy I can finally share it! We’re having a baby at the end of March! I’m currently 17.5 weeks (I’m a little obnoxious and count half-weeks!) along and I’m so grateful to say that things have been going really great (so far!).

Oh. Baby.

I can definitely say that it’s taken over my life, because it’s kind of all I can think about. :)

So…want some details?

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honey-thyme marinated sharp cheddar

Honey-Thyme Marinated Sharp Cheddar | anutritionisteats.com

On our early-morning flight home from DC last week, I was far too exhausted to read the book I planned on reading (I’m currently reading Steve Jobs), so I picked up the November issue of the Food Network Magazine. (Buying magazines at the airport is definitely a guilty pleasure of mine!)

Honey-Thyme Marinated Sharp Cheddar | anutritionisteats.com

And in between short sleeps on that cross-country flight, I paged through the magazine, ripping out the recipes I want to try. I love the variety that comes in a magazine like Food Network. I currently only subscribe to two food magazines: Bon Appétit, which is great for more modern, upscale recipes and I just re-subscribed to Rachael Ray Magazine, which is great for simpler, family-friendly meals. Often times, I like to merge the two styles into my own cooking style.

Honey-Thyme Marinated Sharp Cheddar | anutritionisteats.com

Given that the Food Network is my favorite tv channel, I always enjoy the magazine from time to time. (Food Network side note: I really miss Rachael Ray’s cooking shows.)

But the cheese! This marinated cheese recipe in the magazine caught my eye, right away! I used to buy marinated feta ALL the time (it’s amazing on salads) and any recipe with cheese as the star…well, it’s bound to catch my eye.

In this recipe, sharp cheddar cheese is marinated with olive oil, honey, thyme, smashed garlic clove and red pepper flakes. It’s a bit sweet and a bit hot with a hint of garlic and so much better than sharp cheddar on it’s own. It’s perfect for snacking straight out of the bowl, or as an accompaniment to crackers, of course!

Honey-Thyme Marinated Sharp Cheddar | anutritionisteats.com

Traditionally, cheese plates include a sweet and spicy component – here, it’s all combined! I have a feeling it will become your new favorite appetizer. Bring it to every party, serve it at every party. You can’t go wrong with this easy crowd-pleaser!

Serving suggestion: remove the garlic before serving so no one accidentally thinks its cheese…it happened.

Honey-Thyme Marinated Sharp Cheddar | anutritionisteats.com

Honey-Thyme Marinated Sharp Cheddar
Author: Emily Dingmann (adapted from Food Network Magazine)
Prep time:
Total time:
Serves: 8 servings
Ingredients
  • 8 oz block of sharp cheddar cheese
  • 1/2 cup olive oil
  • 2 Tbsp honey
  • 2 cloves garlic, smashed
  • 4-6 sprigs of thyme
  • red pepper flakes
  • salt
Instructions
  1. Cut up cheddar into little squares. (Small enough to eat in one bite!)
  2. Combine remaining ingredients in small bowl (red pepper flakes amount depends on how much heat you want!) and toss with cheese.
  3. Marinate at room temperature for at least a half hour, or make ahead and marinate overnight in the refrigerator if possible.
Notes
The flavors get more intense over time, so if it’s best to make a day or two in advance!