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Chobani Pumpkin Smoothie

Oh glorious three day weekends how I love thee. This weekend has included a number of different things including a 12 mile long run, TRX session at Reebok NYC, an amazing Yoga for Runners workshop with Kristin McGee, Oktoberfest celebrations in NYC, and a relaxing Sunday.

Between my long run and the TRX session on Saturday, I was in dire need of some protein and sustenance. During my run I was craving a smoothie so immediately knew that was what I wanted post run. Combine that desire with my love of all things Fall and you have a pumpkin smoothie. There are lots of other awesome pumpkin smoothie recipes on the internet but this is my take using things that were on hand in the refrigerator and pantry. It packs in a super protein punch and kept me full through a TRX and yoga class!

Chobani Pumpkin Smoothie

Ingredients for Two Servings

  • 1 cup Almond Breeze Almond Milk, Unsweetened Vanilla
  • 2 servings Whey Protein Powder Vanilla
  • 8 oz Chobani 0% Vanilla Greek Yogurt
  • 1 cup canned pumpkin
  • 1 tsp Vanilla Extract
  • 1 tsp clove, ground
  • 1 tsp nutmeg, ground
  • 1 tsp cinnamon, ground
  • handful ice cubes

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I hope you enjoy this as much as I do! It’s even man approved as both Bo and his best friend Scott, who stayed with us this weekend, loved it!

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ashleyd /

S(egg)xy Food

Happy Hump Day! I don’t know about you guys but this week has been a tough one. There is a lot going on at work and at home. Bo and I are trying to figure out our Thanksgiving plans which is proving to be a nightmare. Flight prices skyrocketed overnight and literally even Amtrak costs over $1,500! Luckily I had a really good conversation with both my parents and brother today about the situation so we’re all working together to do research and find solutions.

While I was sitting in meetings yesterday, Meg was able to represent HHB at a fun lunch event. I’ll turn it over to her to share a delicious recipe and recap of yesterday’s event. Check out the food! Holy food porn!Candice Kumai knows that sexy isn’t just on the outside, it’s also what you put on the inside.
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Today, the folks at Egglands Best sponsored lunch at Bryant Park Grill, where I got a sneak peek at her new cookbook, Cook Yourself Sexy. I had the chance to hear directly from Kumai while getting to know other New York City health and wellness bloggers.

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The book is more than recipes and food porn. Kumai includes lists of kitchen essentials, healthy tips and even a seven day plan to kick start healthy eating habits.

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I ordered the Poached Egg over Mushroom, Spinach and Potato for my appetizer and the Sun Dried Tomato and mushroom Frittata for my entrée.

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The poached egg was perfect. The egg white was hard but the gooey yolk oozed all over the vegetables. My only complaint was that having a whole potato was too much. In fact, the egg could have been served without the potato and I would have still enjoyed the dish just as much. The frittata was delicious, nothing overly special, but a great recipe to have in your back pocket. I love making quiche partly because it’s a great meal to reheat for a quick dinner. The frittata recipe has inspired me to ditch the crust to save a few calories and a little bit of time!

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By the end of the meal I was stuffed, but there was no way I was going to leave without trying the desserts. The crème brûlée was AMAZING! Usually crème brûlée is one of those desserts that I have to split because it is so rich and dense. This crème brûlée was very light and came in perfectly portioned cups. I put a little bit of it on top of my Cherry-Pistachio Clafoutis to add some extra sweetness to the nutty flavor.

The hangover burrito was a big hit at the lunch and after reading the recipe, sounds right up my alley.

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I’m so excited to make the burrito along with all of the other exciting (and healthy!) recipes in this book.
What recipes make you feel sexy?

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Autumn Bourbon Brown Rice Recipe

Happy October! I can’t believe the month of cooler weather, pumpkins, vibrant fall leaves, and marathon taper is finally here. Like many of my friends, I’ve been craving anything and everything apple, spice or pumpkin. Therefore, when the folks at DailyBuzz and RiceSelect gave me the opportunity to try RiceSelect Texmati Brown Rice blend in a recipe, my mind went to Fall flavors.

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Brown rice is great staple for healthy dinners, with only 170 calories per serving and 2 grams of whole grain fiber. The nuttiness of brown rice was a perfect base for a Fall inspired side dish that is simple, healthy, filling, and tasty enough that your whole family will enjoy it. After Bo tasted it, he immediately suggested it for a Thanksgiving dinner side.

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Autumn Bourbon Brown Rice

Ingredients (makes 4 servings)

1 cup RiceSelect Texmati Brown Rice

2 1/4 cup water or stock

1/2 teaspoon of salt (if you used water above)

1/2 sweet onion, finely diced

1 apple, finely diced

1/4 medium butternut squash, finely diced

olive oil

1 tablespoon cinnamon

1 tablespoon Vermont Maple Syrup

1/4 cup walnuts, toasted

1/8 cup Bourbon

black pepper, to taste

teaspoon salt, to taste

Vermont Maple Syrup, to taste

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1. Preheat oven to 375 degree

2. Finely dice apple, butternut squash and sweet onion. Toss the diced fruits and vegetables in olive oil, cinnamon, salt, pepper, and maple syrup before spreading on a non-stick jelly roll pan.

3. Roast mixture in oven for 25-30 minutes until tender.

4. While mixture roasts, cook brown rice following directions on box.

5. While rice and mixture cools, toast 1/4 cup chopped walnuts, just into lightly aromatic.

5. Once both rice, walnuts and vegetable and fruit mixture have cooled, combine mixture and walnuts into the rice pot on the stove, stirring to mix. Add bourbon, black pepper, salt, and a dash of Vermont Maple Syrup just to taste.

6. Enjoy as a side dish, salad topper, savory breakfast item, or as an easy afternoon snack.

Full disclosure: This post is part of the DailyBuzz Food Tastemaker program with RiceSelect. All opinions are my own.

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This post is brought to you by Rice Select.

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