Posts tagged ‘Winter’

March 13, 2013

Snow Daze

Spring is just a week a way and although I’ve been loving the longer days (not to mention look forward to reintroducing pretty pastels/florals back into my attire,) this past weekend I embraced the last of the cold white stuff for a wintery weekend. A 6-mile morning run with my Mandi along the shoreline was the perfect precursor to a trip up north to VT with the family. Sunshine, 40-degree temps and amazing conditions for the last board of the season…is there anything better? I feel like I was sporting a toothy grin all Sunday as I cut through the buttery slopes. I was in my happy place. Let’s just say my legs are still feeling that burn. And I like it.

My main man and his gals

I may have returned to the city last night, but my mind and heart are still slowly road trippin’ it back from the Green Mountain State. Can you blame me?
Are you ready for spring?

Sprinkled with Love,

February 1, 2011

These Boots Are Made For Walkin’

Happy snow day…again! The inclement weather New England has been experiencing this winter is unreal. My fellow UConn Huskies and I have yet to have a full week of class, which of course I’m not complaining about! I would be miserable in this week’s storm if it wasn’t for my newly purchased Sorel ‘Joan of Arctic’ boots. UPS delivered them yesterday (just in the nick of time for today’s storm) and I simply cannot stop admiring them. I wore them last night and was flooded with compliments. They keep your toes dry and toasty, looking cute in the process. Can’t beat that! I thought the sole/stitching was red (which, for those who know me, would be a problem – I despise the color red), but in fact they are hot pink! What a lovely surprise! I’m obsessed with them all the more because of it.

Anywho, they were sold out in my miniature 6 shoe size at the Nordstroms closest to me, but the kind sales rep transferred me over to a store in Michigan and all was good. (Free shipping, too!) Sorels have a great reputation for longevity, quality and durability. My dad STILL wears a pair he has from the 70s! Yes, they’re on the pricier end but this is the perfect example of when quality exceeds quantity. I’ll have these adorable boots for years to come and now will not dread a storm because my Uggs can’t withstand the elements. With the amount of time I spend up in VT and trekking around campus, I will not be regretting this purchase anytime soon. Thanks Mom and Dad!

Sprinkled with Snow,

January 18, 2011

Butternut Squash Soup

One of my favorite gifts from Santa this year was my cute Mini Cuisinart Food Processor. I have been dying to use it and finally had the opportunity to do so with this easy Butternut Squash Soup recipe my roommate, Allie, and I made up through a little bit of trial and not so much error. Let’s just say we are still raving, days later, about this masterpiece of ours and will be making it on a weekly basis this winter. It is easier than easy, healthy and warms you right up!

4 tablespoons unsalted butter
1 large shallot, chopped fine
1 large butternut squash, cut in half lengthwise (remove seeds)
1/4 cup water (more or less depending on desired thickness)
1/4 cup chicken broth (more or less depending on desired thickness)
1/2 cup soy milk
1 teaspoon light brown sugar
Pinch of nutmeg

Unlike a lot of recipes I’ve seen, we started by baking the squash at 400°F for an hour (or until slightly browned/tender). Combine butter, water, chicken broth and shallot in small sauce pan over medium heat. Simmer until shallots turn clear and strain them out. Put aside while you wait for the squash.

Allow squash to cool before peeling. Add to the food processor in batches. Slowly pour some of the soy milk and reserved water/chicken broth liquid to help smoothly purée.

Transfer to a large pot and add in the rest of the liquid to desired consistency. Sprinkle in the brown sugar and nutmeg to taste (a little goes a long way!)

That’s it! Ladle into a bowl and enjoy. We served the soup alongside a huge side salad with the wide variety of vegetables in our fridge. So colorful and healthy!

Sprinkled with Love,

November 16, 2010

Healthy Alternative to Swiss Miss

Nothing hits the spot better after a long, chilly day than a hot cup of cocoa. I usually am lazy and throw a packet of Swiss Miss into a microwaved mug of water, yet last night I decided to distract myself from my huge presentation I have today (hence why I’m blogging right now rather than practicing…oops?) to look into homemade hot chocolate. What did I learn? Hot Chocolate from scratch is quick, easy and a whole lot healthier. You don’t get the stomach ache after from the mass amounts of sugar (16 g. per Swiss Miss packet without the fun little marshmallows, mind you) yet it curves that decant, chocolate craving and warms you up from the inside out!

Sprinkled with Love’s Homemade Hot Cocoa
(ditch the cal’s and sugar!)
1 cup of Silk Soy Milk (Light Vanilla for the creamy taste without the calories)
1 tbsp water
1 tbsp cocoa powder
¼ tsp. vanilla or almond extract
Dash of salt and Splenda (to taste…I don’t like things too sweet)
Pinch of cinnamon, nutmeg and pumpkin pie spice for a festive flair!

If I had an espresso machine I’d totally throw a shot in there to get some caffeine, but I made do with what I had. A lot of recipes I saw sprinkled brown sugar or chocolate chips (even drizzled chocolate sauce) in there…although that doesn’t really follow my almost-no-sugar policy, add it in there if you see fit! Cocoa is really good for you actually, some articles I read said it has more antioxidants (almost 3x) than green tea! Check this link out for more fun facts and information on cocoa’s health benefits (fights cancer, heart disease and aging? Who would have thought!?) Cocoa is a natural appetite-suppressant and contains “beauty” minerals that promote healthy, glowing skin, strong nails and hair, among other things…so, moral of the story, drink up!

Sprinkled with Love,

November 13, 2010

Italian Egg Drop Soup

I have been craving soup. Hot, hearty and healthy soup. I decided to take a break from my awful Journalism Ethics paper I have been stressing about (proving that journalists should be able to express their opinions on any given topic using social networking sites like Facebook, Twitter, etc.,) to make this tasty looking number and eat my sorrows away. Quite a success. (I’m not being biased, Taylor and Gianna can attest to this, as well.) Needless to say, this veggie-filled Italian Egg-Drop Soup was my “chicken noodle soup for the soul.” I combined two of Eating Well’s 30-Minute Low-Calorie Soups: Italian Egg-Drop Soup and Egg Thread Soup with Asparagus. I am obsessed with this soup…I made some alterations based on the recipes’ comments and plan on making my rendition a lot this winter (it will be the perfect meal after a long day of skiing!)

8 cups reduced-sodium chicken broth (4 cans)
2 cups water
1 1/3 cups whole-wheat medium pasta
2 7-ounce can chickpeas, rinsed
Pinch of nutmeg
3 cups chopped arugula (remove tough stems)
1 bunch of scallions, sliced (divide white and green)
2 cups of asparagus (cut in 1 1/4 inch pieces on diagonal)
6 large eggs, lightly beaten
2 tablespoons lemon juice
Parmesan cheese and freshly ground pepper to taste

In a large pot combine broth…


and pasta.

Rinse the chickpeas and add them in the pot!

Slice the scallions and separate the greens from whites.

Add the white scallions into the mix! Bring to a boil over high heat. Cook until pasta is done (3-5 minutes.)

Time for the healthy greens! Cut the asparagus in 1 1/4 inch pieces.

Add the asparagus and 2 cups of arugula (or substitute spinach if you prefer) and cook until wilted. Reduce to low heat.

While slowly stirring the soup, gradually add in the eggs and allow to cook for about 2 minutes…it should look feathery!

Chop and add the scallion greens! Season with pepper and stir in the lemon juice.

Ladle into a bowl and top with parmesan! Let’s just say that this was exactly what I needed to get through that awful paper. It was delicious and really hit the spot…plus I have been thoroughly enjoying having the leftovers in my fridge!

Sprinkled with Love,