1. Ok, Earth Balance… this is pretty tasty:

But you’re not the first one to combine coconut and peanut butter:

(I’m probably not either).

I really have to make that Vanilla Bean Coconut Peanut Butter again!

2. Yes, I’m reading this book.

Chances are you have read it, are currently reading it, or have heard about it.

After being put at spot 368 on the wait-list at the library, I went ahead and purchased the trilogy – the first book of which I’m about half way through.

Now, let’s just lay it all out on the table, shall we? The writing is amateurish, the character development is practically nonexistent, and the plot is almost laughably unrealistic. However. Just like the Twilight series, this trilogy will pull you in and you’ll have no choice but to read all three books back-to-back. And I hear there is a movie deal in the works. I’m still trying to settle on the perfect actor to play Christian Grey…

3. I’m really glad I read George R.R. Martin’s A Song of Ice and Fire series because I’d be totally lost in the HBO adaptation (Game of Thrones) without having read the books.

In any given episode, you’re following at least 4 different plot lines each featuring about 5-10 characters. If I had it my way, I’d spend an hour every Sunday night watching Jon Snow take on the evils beyond the wall, but alas there’s a whole lot more going on in Westeros.

4. Cinco de Mayo is this coming weekend, and to celebrate I’m sharing my recipe for Mahi Mahi Tacos over at The Back Burner.

If you missed them the first time around, check ‘em out!

Welcome back to another edition of Monday Musings! This week, we’re revisiting a classic favorite with a twist – Mahi Mahi Tacos. These delicious tacos are not only easy to prepare but also a great way to kick off your week with a burst of flavor. So, let’s dive into this delectable recipe and get those taste buds dancing.

Ingredients

• 4 Mahi Mahi fillets (about 6 ounces each)

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Juice of 1 lime

• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 jalapeño, minced (remove seeds for less heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. Prepare the Mahi Mahi:

• In a small bowl, mix together the minced garlic, ground cumin, chili powder, paprika, salt, pepper, and lime juice to create a marinade.
• Place the Mahi Mahi fillets in a shallow dish and coat them with the marinade. Make sure both sides are well covered.
• Let the fish marinate for about 15-20 minutes while you prepare the salsa and other toppings.

2. Make the Mango Salsa:

• In a mixing bowl, combine the diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, salt, and pepper.
• Gently toss everything together until well mixed.
• Taste and adjust the seasoning, adding more lime juice, salt, or pepper if needed.
• Refrigerate the salsa until it’s time to assemble the tacos.

3. Cook the Mahi Mahi:

• Heat a skillet or grill pan over medium-high heat and add the olive oil.
• Once the oil is hot, carefully place the marinated Mahi Mahi fillets in the pan.
• Cook for about 3-4 minutes per side, or until the fish is opaque and easily flakes with a fork.
• Remove the fish from the heat and set it aside.

4. Assemble the Tacos:

• Warm the tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.
• Place a scoop of shredded cabbage or lettuce on each tortilla.
• Add a slice or two of avocado.
• Top with a Mahi Mahi fillet.
• Spoon the mango salsa generously over the fish.
• If desired, drizzle with sour cream or Greek yogurt.
• Garnish with lime wedges for an extra burst of citrusy flavor.

5. Serve and Enjoy:

• Serve your Mahi Mahi Tacos immediately while they are still warm.
• Don’t forget to squeeze some fresh lime juice over the top for that final touch of zing!

Monday Musings

As you savor these Mahi Mahi Tacos, take a moment to embrace the beginning of a new week. Reflect on your goals, set your intentions, and make the most of the days ahead. Sometimes, all it takes is a delicious meal to brighten up your Monday.

Name	Monday Musings + Mahi Mahi Tacos (revisited)
Cuisine	Mexican
Prep Time	30 minutes
Cooking Time	10 minutes
Total Time	40 minutes
Servings	4
Yield	8 tacos

Estimated Nutrition (Per Serving):

Calories	35 calories
Protein	30g
Carbohydrates	30g
Dietary Fiber	4g
Sugars	8g
Total Fat	12g
Saturated Fat	2g
Cholesterol	100mg
Sodium	400mg

another edition of Monday Musings, where we combine the joy of culinary exploration with a touch of food for thought. Today, we’re diving into the delightful world of Pepperoni Stromboli. This Italian-inspired dish is the perfect way to kickstart your week with a burst of flavor. So, roll up your sleeves, put on your chef’s hat, and let’s get cooking!

Name	Monday Musings + Pepperoni Stromboli
Cuisine	Italian-Inspired
Prep Time	25 minutes
Cooking Time	30 minutes
Total Time	1 hour and 55 minutes (including dough rising time)
Servings	6 servings

Ingredients

• 1 ½ cups warm water (110°F)
• 2 ¼ teaspoons active dry yeast
• 1 teaspoon sugar
• 3 ½ cups all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon salt

• 1 ½ cups shredded mozzarella cheese
• 1 cup sliced pepperoni
• Olive oil for brushing
• Marinara sauce for dipping

Instructions

1. Prepare the Dough:

• In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
• In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
• Mix until the dough comes together. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic.
• Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for about 1 hour, or until it has doubled in size.

2. Assemble the Stromboli:

• Preheat your oven to 400°F (200°C).
• Punch down the risen dough and roll it out on a floured surface into a large rectangle.
• Spread pizza sauce evenly over the dough, leaving a small border around the edges.
• Sprinkle half of the shredded mozzarella cheese over the sauce.
• Layer the pepperoni, olives, bell pepper, red onion, and mushrooms on top of the cheese.
• Sprinkle with dried oregano, garlic powder, and red pepper flakes (if desired).
• Top with the remaining mozzarella cheese.

3. Roll and Bake:

• Carefully roll up the stromboli, starting from one long edge, tucking in the sides as you go.
• Place the stromboli seam-side down on a baking sheet lined with parchment paper.
• Brush the top with olive oil.
• Bake in the preheated oven for about 25-30 minutes, or until it’s golden brown and the cheese is bubbly and slightly browned.

4. Serve and Enjoy:

• Let the stromboli cool for a few minutes, then slice it into portions.
• Serve with marinara sauce for dipping.
• Enjoy your Monday Musings with a slice of Pepperoni Stromboli!

As you savor each bite of this Pepperoni Stromboli, let’s remember that Mondays are a canvas for new beginnings. Use them as a platform to explore new recipes, gather with loved ones, and infuse positivity into your week. Food, like life, is meant to be enjoyed to the fullest, and this Stromboli is the perfect way to start your week on a delicious note. So, here’s to Mondays and to culinary adventures that make them brighter!

Estimated Nutrition Per Serving:

• Calories: 390 calories
• Total Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 1000mg
• Fiber: 3g
• Total Carbohydrates: 36g
• Servings: 2
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 15g

1. My friend, Cara, has organized a once-weekly month-long event celebrating heart-healthy recipes for the duration of February.

Cara, Nicole, Amy, and I will be posting heart-healthy recipes for breakfast, lunch, snacks, dinner, and dessert on the 1st, 8th, 15th, 22nd, and 29th (respectively) of this month.

For more details on this fantastic event, including link-up instructions and giveaway prizes – check out this page on Cara’s blog!

2. I have been listening to this song on repeat.

And then Ellen featured this band with their rendition of the song, and I honestly can’t decide which version I like better!

3. This week on The Back Burner (which just got a makeover – check out the new site!) is all about football-watching fare.

Be sure not to miss my recipe for Pepperoni Stromboli!

You certainly don’t need to be watching football to enjoy these chewy, cheesy, and delicious pizza slices… but they would definitely make an excellent addition to your Super Bowl party.

They’re definitely going on our menu for next Sunday.

4. There are 2 weeks left to vote for my 

 in the Nutty About Yogurt recipe contest! If you haven’t already voted, you may do so by clicking here. I greatly appreciate your support!

Carrot cake has always been a beloved dessert, known for its moist, spiced layers and rich cream cheese frosting. But what if we told you there’s a way to enjoy all the flavors of carrot cake in a refreshing, tropical drink? Introducing the Carrot Cake Colada with Whipped Coconut Cream—a delightful concoction that combines the warmth of carrot cake spices with the cool, creamy goodness of coconut. Whether you’re looking for a unique dessert or a special treat to sip on a warm day, this recipe is sure to become a favorite in your repertoire.

Name	Carrot Cake Colada with Whipped Coconut Cream
Cuisine	Fusion (Caribbean-Inspired)
Prep Time	20 minutes
Cooking Time	25 minutes
Total Time	45 minutes
Servings	2 servings
Yield	Approximately 2 glasses (12-14 oz each)

Instructions

For the Carrot Cake Colada:

In a blender, combine the chopped carrots, pineapple juice, coconut milk, Greek yogurt, honey, ground cinnamon, ground nutmeg, ground ginger, and vanilla extract. Blend until the mixture is smooth and creamy.

Add the ice cubes to the blender and blend again until the drink is well chilled and frothy.

Taste the Carrot Cake Colada and adjust the sweetness by adding more honey if needed.

Pour the Carrot Cake Colada into serving glasses.

For the Whipped Coconut Cream:

Open the can of refrigerated coconut milk and scoop out the thick, solidified coconut cream that has risen to the top, leaving behind the watery liquid.

Place the coconut cream in a mixing bowl. Add powdered sugar and vanilla extract.

Use an electric mixer to whip the coconut cream until it becomes light and fluffy, resembling traditional whipped cream.

Assembly:

Dollop a generous spoonful of whipped coconut cream on top of each glass of Carrot Cake Colada.

Optionally, garnish with a sprinkle of ground cinnamon or a carrot cake crumb for added visual appeal.

Serve your Carrot Cake Colada with a straw or a long spoon and enjoy the delightful blend of flavors and textures.

The Carrot Cake Colada with Whipped Coconut Cream is a creative twist on a classic dessert, offering a refreshing and indulgent treat that combines the flavors of carrot cake with the tropical essence of coconut. Whether you’re celebrating a special occasion or simply want to treat yourself, this unique recipe is a must-try. So, grab your blender and give this delightful concoction a whirl—it’s guaranteed to become a crowd-pleaser at your table.

Estimated Nutrition Per Serving

• Calories: 240
• Total Fat: 11g
• Saturated Fat: 9g
• Trans Fat: 15g
• Cholesterol: 25mg
• Sodium: 35mg
• Total Carbohydrates: 34g
• Dietary Fiber: 2g
• Servings: 24
• Sugars: 27g
• Protein: 3g

My friend Caroline – who authors the lovely blog Chocolate & Carrots – is having a baby!!!

I’m so happy to celebrate this exciting news by participating in a virtual baby shower – put on by Erin from Texanerin Baking – along with a bunch of other talented bloggers.

I opted for a beverage (alcohol-free for the mom-to-be, of course) and came up with this frosty drink that combines flavors of a pina colada and carrot cake.

I know it may sound a bit strange, but trust me when I tell you that this refreshing drink is deeeeelicious!

The smoothie component of this colada is comprised of coconut milk, frozen banana, shredded carrots, and the warm spices found in carrot cake. The frozen banana gives the colada a thick consistency, but the banana flavor is out-shined by the other ingredients.

As for the whipped coconut cream, well… it’s exactly what it sounds like! Simply chill a can of full-fat coconut milk until the cream rises to the top, and whip it with a bit of vanilla and sugar until light and fluffy. Voila! Vegan whipped cream.

There may not be any chocolate involved, but I bet Caroline would enjoy this Carrot Cake Colada with Whipped Coconut Cream =).

Congratulations Caroline and Logan! 

Carrot Cake Colada with Whipped Coconut Cream

Ingredients

• 1/2 cup chilled coconut milk beverage (from a carton, not a can), well-shaken
• 1 large ripe banana, peeled, sliced, and frozen
• 1/2 cup finely chopped ripe pineapple
• 1/2 cup shredded carrot (about 1 large carrot)
• ground cinnamon, nutmeg, and ginger to taste
• 3-4 ice cubes

Whipped Coconut Cream:

• 1 can full fat unsweetened coconut milk, well-chilled
• 1/4 tsp pure vanilla extract
• 2 tsp unrefined granulated sugar

Chill the can of coconut milk in the refrigerator until very cold; preferably overnight.

Open the can and scoop out the solidified layer of coconut cream on top; place in the bowl of a stand mixer (or in a large bowl). Whip coconut cream using the whisk attachment (or using an electric hand-held mixer) until soft peaks form. Whip in vanilla extract and sugar. Set aside.

Combine all ingredients for the colada in a blender and blend until well-combined. Serve in a tall glass topped with a bit of the whipped coconut cream.Powered by Recipage

Be sure to check out all of the contributions to Caroline’s virtual baby shower by visiting these links!

Drinks:

Healthy Food For Living – Carrot Cake Colada

Bran Appetit – Strawberry Mint Sparkling Lemonade

Savory:

Baked Bree – Pancetta and Chive Quiche

Simply Whole Kitchen – Mini Quinoa Bites with Goat Cheese Pesto

Pastries:

Food Doodles – Chocolate Peanut Butter Cream Filled Whole Wheat Cream Puffs

Kevin & Amanda – Baby Cinnamon Buns

Desserts:

Baked by Rachel – Mini Lemon Lime Cheesecakes

Bake Your Day- No Bake Lemon Cheesecakes with Lemon Blueberry Sauce

Eat Good 4 Life – No Bake Mini Raspberry Cheesecakes

Fearless Homemaker – Angel Food Cupcakes with Whipped Vanilla Cream

Itzy’s Kitchen – 10 Grain Chocolate Chip Cookies

Keep It Sweet – Peanut Butter Cake with Salted Caramel Cream Cheese Icing and Chocolate Ganache

Texanerin Baking – 100% Whole Grain Chocolate Carrot Cake Cupcakes

These grainy pictures were actually taken during not the first, but the second photo shoot for this parfait.

The first time I made the parfait, I layered the still-warm cooked apples with the cold yogurt, which resulted in the glass fogging up – clearly (pun not intended) not the best conditions for food photography.

The very next morning, I set out to make the parfait once again – this time chilling the cooked apples in the fridge until cool. I thought I was all set to proceed, but once I starting taking the photographs, I realized that the overcast 7:30 a.m. sky was keeping any decent morning sunlight from entering into our apartment.

Name	Apple Pie Breakfast Parfait
Cuisine	American
Prep Time	15 minutes
Cooking Time	10 minutes
Total Time	25 minutes
Servings	4 servings
Yield	4 parfaits

The point of all this rambling? Only to explain the grainy quality of the photos.

Now, I know I’m no food photographer… but my skills have definitely improved over the years, and when photos don’t come out as I’d hoped, it’s rather disappointing.

I seriously considered scrapping this set of photographs as well, but then a funny thing happened.

The more I looked at the photos, the more I liked them!

I am typically a chipper early rise, but every now and then there’s the occasional morning when my head is a little foggy and I make my daily cup of decaf coffee (maybe I should make it caffeinated on those days?) while blearily rubbing my eyes.

Although certainly not your typical crisp & bright pictures, I think these photographs capture those kind of early morning hours in a rather lovely way: muted, soft, and slightly out-of-focus.

So, despite breaking the photography rule of shooting in low light without a suitably open aperture, I’ve grown rather fond of these pics.

Grainy photos aside, this parfait is actually quite beautiful… I just love layered dishes in a pretty glass!

The layers include: an apple pie-spiced yogurt and applesauce mixture, caramelized apples in a luscious cider sauce, and crisp granola.

This parfait truly does taste like apple pie filling layered with yogurt and granola – for breakfast.

Although I already miss my daily dose of fresh organic cherries and other summer fruits, I’m ready to embrace apple season with open arms… literally. I start looking forward to apple picking as soon as the air becomes cool and crisp. There are a number of orchards in Massachusetts, and as long as the one we choose offers apple cider doughnuts, I will be a happy camper ;).

Ingredients

• 1 medium apple, preferably organic
• 2 tsp butter
• 2 tsp brown sugar
• 1 tsp apple pie spice, divided (alternately, you can use 3/4 tsp ground cinnamon, and 1/8 tsp each of ground nutmeg and cloves)
• 1/4 cup apple cider
• 1/2 cup plain Greek yogurt (I used 0%)
• 1/4 cup unsweetened applesauce
• 1/4 cup granola of your choice, I suggest my Apple Cinnamon Granola

Directions

Core the apple:

and chop into 1/2-inch pieces (you may also peel the apple, if you so choose).

Heat butter in a medium skillet over medium-high heat. Add in the apple chunks and brown sugar, and cook until slightly softened, about 5 minutes, stirring occasionally.

Sprinkle apple chunks with 1/2 tsp apple pie spice:

stir. Pour in apple cider, reduce heat to low, and simmer until apples are soft and cider has reduced, about 5 minutes, stirring often. Remove apples from heat and let cool.

In a small bowl, stir together the yogurt:

applesauce, and remaining 1/2 tsp apple pie spice.

Set out a glass:

Spoon in a bit of the yogurt-applesauce mixture into the glass, followed by some of the granola and a few spoonfuls of the apples. Repeat layers until the glass is full.

Estimated Nutrition Per Serving

• Calories: 250 kcal
• Protein: 10g
• Carbohydrates: 35g
• Dietary Fiber: 5g
• Sugars: 22g
• Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 45mg
• Potassium: 320mg