A Belated 4th of July Recipe

6 07 2015

Most good food bloggers will recognize that a holiday is coming up and will plan an appropriately themed dish or dessert to post just before the actual holiday so that readers can actually make the recipe on said holiday. Unfortunately, I’m not that good. However, I do have a recipe that I tried on the 4th of July that I thought was quite successful: Patriotic Pizza!

Better late than never, right?

patriotic pizza done

This is somewhat a blend between a dessert pizza and a “real pizza.” I described it to someone as a “sweet, savory pizza” if that makes any sense?

Anyhow, it’s quite easy to make- you can whip it up in a jiffy if you have some pre-made dough around!

So, I may be late to the party on this one, but here’s to hoping that you’ll bookmark it for next year!

patriotic pizza pre cook

Ingredients:

Pre-made pizza dough (preferably not the kind that comes in a tube, but if you have to, that will do)

~ 1 cup blackberries

~1.5 cups strawberries, hulled and halved (or quartered, depending on how big they are)

1/2 cup sugar, divided

2 TBS chia seeds (optional)

2 TBS fresh basil, chopped, divided

1 log of fresh mozzarella cheese (you won’t need it all)

How to:

In a pot, put the blackberries and 1/4 cup sugar. Turn the heat to medium and allow the berries to cook down. Adjust the heat as necessary.

In a second pot, put the strawberries and 1/4 cup sugar. Turn the heat to medium and allow the berries to cook down. Adjust as necessary.

While the berries are cooking, roll out your dough. You can make it a rectangle or a circle, your choice. Place it on your pizza stone and allow to rise.

When the berries have boiled down into a liquid and are starting to thicken back up, stir in the chia seeds (1 TBS in each pot) and remove from heat. Add 1 TBS of basil to each pot.

Now, decorate your pizza!

Use the blackberry “jam” to make the blue part of the flag and the strawberry part to cover the rest. Cut the mozzarella cheese into stripes and “stars” and add them to the pizza. Bake at 375 for 25 minutes, or until the dough is cooked through and the cheese is melty.

Enjoy!

pizza

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Neutrogena Cool Dry Sport (Review)

23 06 2015

Summer’s officially started and that means many of you will likely be spending hours upon hours outdoors in some way, shape or form. Whether it’s at the beach, by the lake, at your kid’s ball game, or in your neighbor’s backyard, summer = get outside!

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Last summer, I spent every weekend on my bike for hours upon hours. This summer, I haven’t been doing quite as much of that, but I still get outside when I can and brave the stifling Florida humidity. Every time I head out though, I make sure to put on sunscreen. No. Matter. What. Years as a lifeguard on the beach patrol got me in that habit, and it is an incredibly important one to have!

IMG_5621(that’s Courtney, but it was the only picture I could had of someone applying sunscreen!)

When the kind folks at Neutrogena reached out to me and asked if I’d be willing to try out some of their new CoolDry Sport sunscreen, I happily obliged. I’ve been a loyal Neutrogena sunscreen fan since I started doing triathlons. The Neutrogena Sport Face oil-free lotion has been my go to, along with the Sport spray. Yes, I am that girl that carries two sunscreens: one for the face and one for the rest of the body. #highmaintenance.

The new CoolDry line has MICROMESH™ technology, which allows sweat to pass through the sunscreen without compromising the full strength SPF protection. It eliminates that “sticky” feeling you have when you sweat through your sunscreen. Basically, it breathes better than other formulations of sunscreen. It’s highly durable, lasting through those sweaty workouts, which are pretty much a given during the Florida summer.

Neutrogena CoolDry

I was able to try out the CoolDry Sport SPF 70 lotion on my Smoky Mountain hike a few weeks ago. The lotion was thick and a little more difficult to spread than I was used to, so I felt like I was using more to cover all the areas I needed. Once on though, the lotion felt pretty good. Throughout the afternoon as we hiked, I was sweating a ton, but not once did I get burned.

IMG_9775I also tried out the SPF 30 CoolDry spray on a few bike rides. First, I’m a big fan of spray sunscreens. When you’re trying to apply sunscreen to your back when you’re home alone, it certainly makes life easier. I most recently used the sunscreen for a 1.5 hour ride in mid-morning, so it was definitely getting hot by the time my ride ended. I was sweating a lot, but the sunscreen did it’s job. I didn’t have any burn, and my body was able to perspire as it should to keep me cool. I’d say thats a win, win!

CoolDryLine

(Source)

So, as you head out there for whatever summer activity you have planned, don’t forget your sunscreen! And, if you’re looking for a sunscreen that you won’t sweat off in the first 5 minutes of your workout, grab a bottle of Neutrogena CoolDry. It will work as hard as you do during that workout!

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I don’t sweat, I sparkle!

Full disclosure: I was provided with two bottles of sunscreen. All opinions are my own!





Zucchini Mint Feta Mini Quiches

30 07 2014

You guys! I have a winning summer recipe for you!

zucchinimintfetaquiche2

I have this mint plant that is growing out of control and I don’t have/know a ton of recipes that call for mint, other than one of my favorite salads and mojitos.

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So the other day I was flipping through Tastespotting, and I happened upon this recipe for a Zucchini Tart. I had just purchased some local zucchini from Trader Joe’s, and though I was tempted to make another batch of zucchini bread pancakes, I decided that my waistline would thank me if I made something a bit less carb-o-licious (thought I do love me some carbs!). I read through the recipe and, though skeptical of the zucchini + mint + feta, COOKED combo, I decided to give it a shot.

zucchinimintfetaquiche1

I made a few swaps to make it a wee bit healthier (no wontons, and Greek yogurt instead of milk) – and you know what? It was DYNOMITE!

These were very flavorful, fresh, and yes, they were quite summer-ific (yes, I made that word up!). I whipped up a batch on Sunday so I can have them as breakfast or as part of lunch throughout the week! I hope you enjoy them too!

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Zucchini, mint, feta quiche

Makes 8 mini-quiches

Ingredients:
1 small/medium zucchini, shredded
about 6 tsp mint, minced
about 6 tsp feta cheese, crumbled
4 eggs
1/4 cup plain Greek yogurt
Salt + Pepper

How to:

Preheat the oven to 350ºF. Spray a muffin tin with cooking spray or olive oil.

In a bowl, combine the zucchini, mint, feta. In another bowl, mix the eggs and yogurt until smooth. Add the eggs to the zucchini mixture. Season with salt and pepper. Fill muffin cups. Bake for about 20 minutes or until set.

Dig in!