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kacy meinecke



The Frozen Lemonade Sam Adams Summertime Slush That You Can’t Ever Untaste

sam adams lemonade slush

I spent last week in Savannah, Georgia at the fifth annual Fitbloggin’ conference. If you haven’t been, mark your calendars for the last weekend in Denver next year. It’s a life changing three days with an inspiring, motivating, beautiful group of about 250 souls. No matter what your place is in within the weight loss blogging sphere, there is a place for you within Fitbloggin’. And as last weekend proved, no matter how hot and sweaty you get — be it during one of the morning Zumba classes or out wandering the scenic historic district — everyone still has plenty of love for ‘ya.

On the last day of the conference, it was time to cool off and get even more scenic, with a drive out to Georgia’s Tybee Island. I didn’t go alone. My husband and daughter tagged along with myself, Emmie from AuthenticallyEmmie.com, and Alan from SweatingUntilHappy.com. After a whirlwind three days inside a hotel getting all of the hugs, blog lessons, and free California Almond trail mix snacks we could handle, sinking our toes in the sand, letting the seabreeze wash over our faces was the decompress we all needed.

alan brandi emmie fitbloggin

And frozen lemonades, we needed those to fully complete the post-conference decompression slash Georgia heat exhaustion. After we dusted most of the sand from our bodies, we headed to a highly recommended local dive – AJ’s Dockside Restaurant. We sat outside, because we clearly love sweating as much as possible. We ordered po’boys, because when in Rome. And we ordered frozen lemonades.
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Easy Leftover Solution: Make Kitchen Sink Fried Rice

It’s the end of the week, I have a strange collection of misfit leftovers, and all I want is a comforting (and cohesive!) dish. Enter: Kitchen Sink Fried Rice.
eating stir fry

Stir-fry can be so forgiving and allow you to throw in almost anything you have on hand. I’ve found my favorite hodgepodge ingredients to combine, but feel free to let your imagination run wild! Have some greens wilting in the back of the fridge? Throw them in! Questionable lentils from last week? Throw them in! Old bag of frozen peas? …Well, you get the idea.

First of all, I have my brown rice cooked ahead of time—that’s the first leftover I’m looking to repurpose! You can also use an instant brown rice to cook the day-of and save on some wait time. Rice n Simple is a brand we’ve tried and enjoy; makes things super easy!

Rice n Simple

While many prefer the taste of white rice to brown, the nutritional benefits of brown rice (extra fiber, vitamins, and minerals) make it clearly superior and the other yummy flavors of this dish help hide the taste of the brown rice.

This is one of my go-to recipes because of it’s flexibility and freedom for it to be different each time. Here are the key steps I’ve stuck with so far:
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Sip on This: Fresh Strawberry Balsamic Drizzle Milkshakes

My favorite dessert started as something I didn’t even think I’d like. Friends presented a bowl with vanilla ice cream and strawberries and a dark, seemingly chocolate glaze poured over the top. But it didn’t smell like chocolate, and I knew the move was far too pedestrian for these foodies. They said it was a balsamic vinegar syrup. I loved balsamic — I mean, I could seriously drink the stuff! — but I wasn’t sure how that was going to go with dessert.

strawberries balsamic

Well, I’m here to tell you it was like sky rockets in flight, after dinner delight all up in my mouth! It’s become my go-to dessert for dinner guests when I want something that appears super fancy but takes less than five minutes to prep and assemble.

Yes, fancy and five minutes in the same sentence!

strawberry balsamic milkshake

This summer, I’ve decided to make my favorite dessert a bit more portable. You can’t really bob around in the pool with a big bowl of ice cream, but you can certainly float with a Strawberry Balsamic Drizzle Milkshake in your hand. Or at least I will. I won’t tell you how to spend your swim.
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The More the Berrier with Summery Blueberry Muffin Tops

The best part of the pizza? That very first bite of the pointy triangle end.

The best part of a cinnamon roll? The ooey-gooiest center.

The best part of the muffin? The top. Duh!

blueberry muffin tops

My completely made up statistic that 99.5 percent of people would rather eat the top of the muffin exclusively, rather than what a friend of mine calls “the stump,” is the reason an entire pan has been created to let you accomplish such baked good sorcery. There’s no waste; just bake the part people actually want to eat!

I know it’s warming up outside and the last thing you want to think about doing is firing up the oven. But berries are in season! So, you kind of have to. Rules and what not.

blueberry muffin tops pan

Blueberries are one of those can’t-fail foods, at least from a mom perspective. I don’t care what my four-year-old’s mood is, what she is or isn’t liking that week, or where we are — blueberries always get a yes. They are one of the original super foods, so it’s a no brainer to add them to pancakes, salads, smoothies, or just devour a fist-full every chance you get. One of the few, rare “blue” foods that occur in nature, those juicy little beads of sweetness can stand on their own with a healthy dose of fiber, a bit of protein, potassium, vitamin c, anthocyanins, antioxidants, and a host of other good-for-you goodness.

blueberry muffins

So when I tell you this recipe calls for blueberries, do not be shy. Dump ‘em in! The more the berrier, right?

You’ll notice we don’t add any sugar to this recipe. A generous, drizzly pour of honey with some natural applesauce really take on the heavy responsibility of sweetening these muffins. It’s not a two-man job though, the lemon juice, vanilla yogurt, and of course the blueberries, all carry their own weight in that department, too.

honey and applesauce

However, just before baking, I do sprinkle the tops with just a pinch of raw turbinado sugar. This gives the muffin that glazy top that you’d ordinarily create with a streusel topping, but without gobs of butter and white sugar.

sugar topping muffins

I use half-and half all-purpose and whole wheat flours. This gives me the bulk of fiber in a better flour with the texture we’ve all become accustomed to with white flours. To make up the difference, I add just a bit of uncooked oats for more fiber and a denser bite.

baking muffin tops

After it’s all whisked and folded together, scoop that batter into a pre-formed muffin top pan. Roughly 20 minutes later, you’ll have a pile of muffin tops that are just jam-packed with blueberries! You’ll want to save them all for yourself, but they’re so darn cute that sharing will seem like a reasonable option, too.

Blueberry Muffin Tops
makes 6

INGREDIENTSmuffin tops recipe

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup old fashioned oats
1 tsp baking soda
2 tsp baking powder
3 Tbsp honey
1 egg
1/4 cup natural applesauce
2 Tbsp lemon juice
zest of 1 lemon
1 tsp vanilla extract
6 oz. vanilla Greek yogurt
1 cup fresh blueberries
1 Tbsp. raw turbinado sugar, optional

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Mix dry ingredients in one bowl.

3. In a second bowl, beat the egg with the other wet ingredients.

4. Fold the wet ingredients in to the dry, then gently add the blueberries.

5. Lightly mist the pan with cooking spray, then add the batter. If you choose, sprinkle the tops with raw turbinado sugar.

6. Bake about 15 to 20 minutes, or until a toothpick inserted comes out clean.

ALSO TRY THIS!

Turkey Burger Sliders with Blueberry Balsamic Reduction

S’More Cupcakes with Chocolate Cream Cheese Frosting

Carrot Cake Muffins Recipe is In Season!

 

Recipe by Brandi Koskie; photos by Kacy Meinecke

 



Make This Roasted Tomato Caprese Salad with Blackberries and Grilled Baguette Croutons

Don’t you love those moments in the kitchen when inspiration strikes and the result is a meal or dish so outstanding that you have to shout it from the rooftops…or at least from your blog?

This salad is my most recent moment of a) we have nothing to eat, b) those tomatoes are going to go bad soon so I should use them, c) and I guess I have some greens, too, d) and what about blackberries…

roasted tomato salad

You know the drill. This time, a Roasted Tomato Caprese Salad was the result of desperate brainstorm. And if this is the result, let desperation be your muse always!

I had these baby heirloom tomatoes just begging to be eaten and every time I looked at them – so tiny, so juicy, so pretty – all I could think was how incredible they’d be roasted. Drizzled with olive oil, balsamic vinegar, and crushed garlic, my hypothesis was on the nose. The entire house was filled with their tantalizing aroma, their tender skins burst just right, and they became the shining star in an otherwise ordinary salad.

balsamic tomatoes

On a bed of fresh spring greens, I chopped bites of baby mozzarella. I like to buy as close to fresh as possible, which is the containers of mozzarella balls soaking in water.
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