Monday, August 17, 2015

Blueberry Strawberry Crumble Bars

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Hey guys! Today's SRC post comes from Jess over at Pumpkins and Peonies. I absolutely love everything about her blog from the look of it, to the recipe selection, to the assorted content. Definitely go check it out! And while you're there check out these crumble bars. They were to.die.for. 

I finally got our treadmill working again and we recently got a new elliptical, so both Chris and I have been on the hunt to restart our healthy lifestyles. But these bars kind of kicked that out the door. Well, for the day at least. And we still deemed them as healthy since they contain fruit. That's acceptable, right?
I made these when we had company this weekend and we all happily devoured them. Serve them warm with a little ice cream on top and it's heaven on a plate. You can even switch up the berries (i.e. use raspberries, blackberries, etc.) to fit your taste buds. Anything really goes here. Enjoy!!

Printable Recipe


Crust and Topping:
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups old fashioned oats
  • 1 cup firmly packed light brown sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. ground cinnamon
  • 1 cup unsalted butter, cut into chunks
  • 2 cup fresh blueberries
  • 1 cup fresh strawberries
  • 3/4 cup sugar
  • 2 tbsp. cornstarch
  • 1 tbsp. lemon juice
Generously coat 11×7-inch pan with nonstick cooking spray. Set aside.

For crust and topping: Place flour, oats, brown sugar, baking powder, salt, and ground cinnamon into a food processor. Pulse to blend (about 20 seconds). Add butter and pulse until you have a crumbly mass (not dry by sticking together).

For filling: Toss blueberries and raspberries in a small bowl with sugar, cornstarch, and lemon juice.
Spread half of crumble mixture into prepared pan and pat down gently. Spread fruit filling evenly over crust. Top as evenly as possible with remaining crumble mixture and press slightly. Chill 30 minutes.

Heat oven to 350 degrees F. After chilled, bake bars 40 to 45 minutes until fruit starts to bubble. Reduce oven to 325 degrees F and bake additional 15 to 20 minutes or until fruit that is bubbling is deeper in color and edges of squares are browned. Cool completely in pan before cutting or refrigerate 2 to 3 hours before cutting.

Source: Pumpkins and Peonies

Thursday, July 30, 2015

Blueberry Granola Coated Pork Chops with a Blueberry Sauce

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Today I'm posting a recipe for the Golden Girl Granola Blogger Recipe Challenge. Golden Girl Granola sent me a free sample of their Bluesberry Granola to try out in a new recipe. The only kick was…the recipe had to be an entree! I mean normally I have granola with milk or sprinkled on yogurt, so coming up with an entree recipe was a challenge. But a challenge I was up for!
I think that blueberry and pork pair extremely well together, so I used my normal Pork Cutlet recipe and replaced the breadcrumbs with ground up blueberry granola. Then I topped it with a sweet and savory blueberry sauce that complemented the pork and granola coating perfectly. The result was a perfectly moist and slightly sweet version of my favorite pork recipe. Enjoy!

Printable Recipe


For the pork chops:

  • 1 cup blueberry granola (such as Golden Girl Bluesberry Granola)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup all purpose flour
  • 2 eggs
  • 1-1 1/2 lbs. pork cutlets, thinly sliced
  • Canola or vegetable oil
For the blueberry sauce:
  • 1 cup fresh blueberries
  • 1 cup water
  • 1/2 cup brown sugar
  • 1/2 tsp. balsamic vinegar

For the pork: Preheat oven to 400 degrees F.

Add granola to a food processor or blender. Pulse until granola turns in to crumbs. Pour into a shallow plate and set aside.

In a shallow plate, mix flour, 1/2 tsp. salt and 1/2 tsp. pepper. In separate plate, whisk eggs.

Dip each cutlet in flour, then egg mixture, then granola crumbs, allowing excess to drip off in between each plate.

Heat 1 tbsp. canola oil over medium-low heat. Cook pork on each side until brown, about 2-3 minutes per side. Repeat with remaining cutlets, adding more oil if necessary.

Keep warm in a 200 degree F oven.

For the sauce: Add blueberries, water, brown sugar and balsamic vinegar to a small pan. Bring to a boil then reduce heat to a simmer. Continue to cook until reduced by half, stirring often.

Top pork chops with blueberry sauce.

Source: SK Original

Monday, July 20, 2015

Peanut Butter Fruit Dip with Yogurt and Honey

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Hey all! Sorry for being M.I.A. the past few weeks. We closed on our new house this past Friday (yay!) so we've been busy with that, packing and trying to get our current house ready for its new owner. We also find out the gender of our new baby this Thursday (double YAY!) so I just haven't had too much time to focus on the blog. But don't worry, I'll be back soon!
That being said, it was nice to get back onto the blog and post a new recipe for today! I didn't want to pass up my SRC post, and the Happy Go Lucky blog had a perfect recipe for me to make. It only required three ingredients and I could whip it up for a quick snack for Bradley and me. We are both obsessed with fruit these days (he's all about strawberries, blueberries and grapes, while I've been obsessing over mangoes), and all types are a perfect accompaniment to this dip. It's quick, healthy and super yummy. Enjoy!

Printable Recipe

  • 1 (5.3 oz.) container plain or vanilla Greek yogurt
  • 1/4 cup creamy peanut butter
  • 2 tbsp. honey
  • Fruit, cut up, for serving
Combine yogurt, peanut butter and honey in a small bowl. Serve with fruit.
Source: Happy Go Lucky

Wednesday, June 24, 2015

Chicken Milanese with a Spinach and Arugula Salad

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Hey all! Thanks for hanging tight with me and putting up with my lack of posts recently. I'm still going to try to post as often as I can, but I can't promise it will be three times per week! We just bought a new home and we're in the process of trying to sell our current house. So I appreciate your patience while we go through this hectic, but exciting, process!
Here is one of my favorite recipes. It's extremely easy to make and is a nice, light dinner. The chicken is cooked so it's perfectly crispy and then it's topped with a refreshing lemon salad. It's a really wonderful meal on a hot summer evening. Enjoy!

Printable Recipe


  • 4 skinless boneless chicken breast halves
  • 2 large eggs
  • 1 1/2 cups Italian seasoned panko breadcrumbs
  • 3 tbsp. canola oil (plus more if needed)

  • 1 tbsp. olive oil
  • 2 tbsp. fresh lemon juice
  • Salt and pepper, to taste
  • 1 cup baby arugula leaves 
  • 1 cup baby spinach leaves
Place wax paper on a cutting board, top with chicken and top with another piece of wax paper. Use a meat mallet or rolling pin to flatten the chicken to 1/4-1/2" thick. Repeat with remaining chicken.

In a wide bowl, whisk eggs. Add panko to a separate bowl. 

Dip chicken into the eggs and turn to coat. Dredge in breadcrumb mixture, coating completely and shake off excess.

Heat canola oil in large nonstick skillet over medium heat. Add two chicken breasts in an even layer and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plate and cover with aluminum foil to keep warm. Do the same thing with the remaining two chicken breasts, adding more canola oil to the pan if necessary. Transfer to a plate.

Whisk together the olive oil and lemon juice. Sprinkle with salt and pepper. Toss with arugula and spinach.

To serve, place a piece of chicken on a plate and top with a mound of salad. Enjoy!

Source: SK Original

Monday, June 15, 2015

Supreme Pizza with a Cauliflower Crust

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I was so excited when I got Kirstin's blog, Loving Life, for SRC this month! I came across her recipe for a Cauliflower Crust and I just couldn't wait to make it. I had seen cauliflower crusts floating around Pinterest for some time now, and this was the perfect excuse to finally give it a try!
We loved this healthy version of a pizza! We still satisfied our pizza craving with the cheese, sauce and toppings, but cut back a ton of calories and carbs by using cauliflower as the "dough" instead of it being bread-based. The crust had a little bit of a different texture than a regular crust, but not by much! Chris took a bite and knew there was something different about it, but couldn't put his finger on what it was. He ate three slices! This is a great dinner for when you want to eat unhealthy, but you know you shouldn't. Enjoy!

Printable Recipe


For the crust:

  • 1 head of cauliflower
  • 1 egg
  • 1 1/2 cups Mozzarella cheese, shredded
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic powder
For the topping:
  • 1 cup pizza sauce
  • 1 1/2 cups Mozzarella cheese, shredded
  • 1/2 cup pepperoni slices
  • 1/4 cup black olives, sliced
  • 1/4 green pepper, sliced thin
  • 1/4 cup Parmesan cheese, grated
Using a food processor, pulse the cauliflower until "riced" or broken up into small, rice-sized pieces.

Place in a microwave safe bowl and microwave for 8 minutes (no liquid needed).

Allow cauliflower to cool slightly and then place in a clean dish towel. Ring out excess liquid. Place back in bowl and fluff with a fork.

Add in egg, 1 1/2 cups Mozzarella cheese, Italian seasoning and garlic powder. Mix well.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Dump mixture on to pan and pat with your hands. Crust should be about 1/3" thick.

Bake in oven for 25-30 minutes or until nicely browned. 

Remove from heat spread with pizza sauce. Sprinkle with Mozzarella cheese. Top with pepperoni, olives and green peppers. Sprinkle with Parmesan cheese. Place back in the oven for 5-10 minutes or until cheese is melted.

Source: Adapted from Loving Life