Perfect Veggie Side for Cookout: Stacked Summer Squash Casserole

 

This was just about the easiest veggie dish to throw together - and the best part is that it can feed the masses! While the grill is already packed with endless rows of 'dogs and sausages, you can pop this bad boy into the oven and maximize on time and space! It's the perfect mix of summer veggies and more than likely something you can throw together with stuff you already have on hand {seriously, I grabbed from my veggie drawer for this one.}

P.S. Think of those succulent & flavorful in-season tomatoes in this dish ::insert heart eyes emoji::

 

All you need is some summer squash, zucchini, tomato, onion, garlic, thyme, paprika, shredded Parmesan cheese, EVOO & salt and pepper.

 

First, chop and saute the onions with garlic. Then wait for everyone in your house to say, "mmmhmm, what are you making?!" There's something about the wafting smell of sauteed onions!

 

While the sauteed onions are wafting, start slicing your summer vegetables {this dish would also be good with red potatoes, sweet potatoes, and/or mushrooms!}

 

Finally {see, easy peasy - 3 steps!}, spread half of the onion mixture on the bottom of your casserole dish {I used a 7x11 dish, but you can use whatever size fits your veggies} and stack your veggies in rows on top. Season with thyme, paprika, and generous salt and pepper {remember that these water-filled veggies need a good dose of seasoning}. Lastly, top your veggies with the remaining sauteed onion mix and sprinkle the shredded parm.

 

Bake. Waft. Serve. {But, take a spoonful for yourself first, because it'll go fast!}

Stacked Summer Squash Casserole

Servings: 6-8

Total time: 1 hour

Ingredients

• 2 squash {sliced}
• 2 zucchini {sliced}
• 2 tomatoes {sliced}
• 1 large onion {chopped}
• 2 cloves garlic, minced {or, if you're lazy like me - 1 Tbsp minced garlic from the jar}
• 1 Tbsp dried thyme
• 1 Tbsp paprika
• EVOO
• 1 cup shredded Parmesan
• S&P to taste

Instructions

1. Preheat oven to 400 degrees. Spray your casserole dish with Pam {or greaser of choice}.
2. Saute onion and garlic with EVOO over medium heat until the onions are soft, transparent, and wafting. 
3. Meanwhile, slice the remaining vegetables.
4. Spread half of the onion mixture on the bottom of your casserole dish, and then begin stacking your vegetables in rows, alternating vegetables so you don't have two of the same back-to-back.
5. Season with the thyme, paprika, S&P and top with the remaining onion mixture.
6. Cover with foil and bake for 30 minutes. Remove the foil, top with shredded parm and bake for an additional 15 minutes.

Serve immediately! Though, truth me told, this is perfect at room temperature, too.

{Tip: If there are any leftovers, turn your stacked vegetables into a stacked frittata! Here's one of my favs from Sally's Baking Addiction.}

XO,

Nik

Psst...More Summer-Worthy Recipes:

Summer Shandy Lemon Oreo Cupcakes

Strawberry Shakeology: Acai Bowl Style

Peanut Butter Jelly {Shakeology} Time

After my first ShakeO bowl I was h o o k e d. Now I rarely sip a ShakeO from a glass - but rather spoon it from a bowl! And since I gobble most of my ShakeO bowls at lunch, I thought—duh, what says lunch like PB&J? Amirite?!

A few trial & errors later {not enough grapey taste; not enough peanut taste; way to peanutty...}, I finally found the perfect blend. In pure bowl-O style, I loaded it up with ice to turn it into that creamy consistency that you'd dig into with a spoon, and then dressed it with toppings that compliment those PB&J flavas! Easy peasy, jelly-beany. PB&Jelly-beany, that is.

 

Peanut Butter & Jelly ShakeO Bowl

Servings: 1

Total Time: 5-10 minutes {depending on how snazzy & quick your blender is}

Ingredients

Shakeology

• 1 packet Vanilla Shakeology
• 1/2 frozen banana
• 1/2 cup frozen mixed berries
• 1 cup raw baby spinach
• 6 oz. Greek vanilla yogurt {I like Light & Fit Greek}
• 1 Tbsp PB2 
• Splash of almond milk
• Splashes of water, as needed
• Ice {and LOTS of it!}

Toppings

• 1 dollop almond butter {or peanut butter}
• 1 dollop grape jelly {or any flavor jelly you fancy!}
• 1/2 fresh sliced banana
• Granola
• Nuts, seeds & raisins

Instructions

1. Throw all Shakeology ingredients into blender and blend until completely smooth. Continue adding ice until consistency mimics ice cream. You should be able to take a scoop with your spoon and it stays on your spoon instead of dripping off like liquid. 
2. Pour your ShakeO into a bowl and top with all toppings. Get creative - add whatever you think lends to the PB&J flavor.
3. Dig in with a spoon!

And now...it's what, Brian?
 

XO,

Nik

 

Psst...More drool-worthy ShakeO recipes:

Strawberry Shakeology: Acai Bowl Style

 

Peanut Butter Banana Cream Pie Shakeology

 

#Blizzard2016: Surviving Jonas

 

Oh sweet naive girl. When Jonas first started to trickle down I was as giddy as a 6-year-old. It was the first real snowfall of the year and I was counting all of the ways to spend it—hot cocoa loaded with 'mallows, a nonstop fire in the fireplace, too many calories to keep track of, a constant stream of wine, shoveling for hours {only so I could count it as a workout and throw snowballs at the hubby}, and so so much binging on Scandal. 

Thirty inches, 5 days, and 10 pounds later, I am as bitter and annoyed as a 30-year-old—dying to get out of the house, wear something other than snow boots, and see other humans. But you know what, this time next year, when Justin Berk gears up his Faith in Flakes campaign, that 6-year-old will rear its ugly head again and I will fight the lines at the grocery store for three cartons of eggs - because who can bake cookies, cake, and brownies with no eggs?! Until then, here's a peek into how we survived Jonas...

 

 

It's a rarity that the hubs is home during a snowstorm because this sweet man is usually called into 12-hour midnight shifts to make sure our emergency vehicles are up to snuff. I actually had him home for a full day & night during the storm and made every single minute worth it. You know, like dragging him around town in a foot of snow to take pictures of me :-) Don't worry - there was a massive steak at the end of the dragging. 

 

 

 

 

{This almost looks like a scene from Paris and I love it oh so much.}

 

 

 

Con of snowstorm Jonas: Postponing two Caps games, both of which we had tickets to #whomp. Two missed opportunities to deck out in RED and nearly lose my voice. I had to do something to quench my Caps thirst.

 

 

{This shoot happened so fast and was so fun that I didn't realize it was pouring snow. Sorry about that, hubs.}  

 

{This isn't even a 16th of the amount of Caps gear I possess. But I did try to pile on as much as possible—afterall, it was blizzarding.}

 

 

{The man behind the cam <3}

 

 

 

{SuperCaps.}  

After all of the wine, and beer, and cookies, and...okay, there was a lot—I needed to feel like my shoveling was really making an impact on my calorie intake. Thus was born my first little infographic! Blizzards do crazy creative things to you. 

 

When the hubs did finally have to venture in for that 12-hour shift, I couldn't send him off hungry! These were so easy to throw together and made the perfect amount for a bunch of hungry guys. I didn't get to taste the Croissant Casserole but I'm told it was devoured. I did however sneak a corner of the Cinnamon Roll French Toast...and it almost didn't make it out the door. 

Recipes for both coming SOON! 

Okay, now that I've reminisced, I could admittedly go for another five days inside. It's been real, Jonas. Keep those #FITF {for my DMV'ers who live and breathe by Justin Berk}! 

XO,

Nik 

Psst...In case, like me, you need to work off some of those calories...

My Fitness Frenemies: Workout DVDs for the Advanced

Peanut Butter Banana Cream Pie Shakeology

 

Growing up, I was never a fan of bananas—not banana cream pie, banana foster or even {gasp} sliced bananas in my cereal. I've since come to realize that I am a very picky fruit eater in that they have to be the perfect ripeness. Bananas are the biggest culprit of not-ripe-enough or too-dang-ripe. You have your too-green bananas that are actually painful to eat and leave your mouth somehow stuck like peanut butter. And then you have your spotted and mushy 'nanners that don't belong anywhere but in banana bread or the freezer.

Luckily, 1.) I've come to love bananas, and 2.) This ShakeO gets most of it's banana flavor from a delicious {yet healthy!} banana cream Greek yogurt. So, for all of my {now} fellow banana cream pie and banana foster lovers - dig in, because this is 'nannerlicious without all the calories of the aforementioned decadent desserts. My secret ingredient that helps to cut the calories by 75%? PB2. Yes, it's powder - no, you can't tell it's not real PB when it's swirled into your smoothie. Don't you worry your peanut butter-lovin' heart.

 The star ingredients in all of their glory

The recipe is as easy as {banana cream} pie! {P.S. Why do people say that? Have these people never actually made a pie?! Because, pie'in ain't easy.} Toss the following ingredients in the blender:

• 1 packet Vanilla Shakeology
• 1/2 frozen banana
• 1 Light and Fit Banana Cream Pie Greek Yogurt
• 1 Tbs. PB2 {25 calories opposed to it's "real" counterpart, which would come in around 100 calories}
• 1 cup raw spinach
• 1/2 cup unsweetened original almond milk
• Ice to preferred consistency

And, what's a pie without some whipped cream on top?! It's not a real pie - that's what. I used fat free Reddi-Whip for a whopping 5 calories—so. totally. worth it. I also used to have animosity against whipped cream, but that lapse in judgement is long gone.  

XO,

Nik 

Psst...More decadent Shakeology recipes to melt into:

Banana Oatmeal Raisin Cookie ShakeO

 

 Chocolate Covered Berries Milkshake-O

 

Comfort Crockpot Food: Balsamic "Pantry" Chicken

If you're on the east coast right now, you are getting slammed with dreary, rain-soaking, want-to-stay-in-bed-all-day weather {Thanks, Joaquin}. But I have a reason for you to get out of bed—even if it's just for 10 minutes to throw together this warm, comforting, Crockpot Balsamic Chicken. And by "throw together," I really do mean, throw together - with any canned, jarred or frozen ingredients you have on hand.

You know the saying "everything but the kitchen sink?" That totally applies here. The base of this recipe is chicken breast and a balsamic glaze that is too die for. Everything else is free game. Feeling Italian? Go for tomatoes, onions, garlic & fresh hearty herbs like basil. Feeling Greek? Go for olives, peppers, red onions & oregano. In this case, I was feeling, "ooooh, look, this might go good!" I raided the pantry, the fridge and the freezer for this flavor-packed hearty meal that was ready in 10 minutes...plus 4 hours of simmer time. 

 

Balsamic "Pantry" Chicken in the Crockpot

Servings: 4-6

Total time: 10 minutes, plus 4 hours

Ingredients

• 4-6 boneless, skinless, chicken breasts {thawed, if frozen}
• 1 medium onion, sliced thinly
• 1 can tomato, okra, corn mix {juices included}
• 1 can artichoke hearts {I poured out most of the juice and reserved a tiny bit for extra flavor}
• 1/2 cup balsamic vinegar
• 4 cloves of fresh garlic {or, if you're lazy like me...2 Tbsp of jarred chopped garlic}
• 1 Tbsp olive oil
• 1 tsp each: oregano, basil and rosemary
• 1/2 tsp thyme
• 1 pinch red pepper flakes {or a couple pinches - we like spice!}
• S&P to taste

Instructions

1. Spray crockpot with Pam (or greaser of choice) & set crockpot to High.
2. Drizzle in olive oil, then lay in chicken breasts {flat} and sprinkle with S&P.
3. Top with sliced onions, pantry/freezer findings, sprinkle on garlic and remaining seasonings. {Basically, throw the rest of the ingredients BUT the balsamic vinegar in the pot.}
4. Drizzle everything with balsamic vinegar.
5. Set and forget for four hours!

Depending on the flavors you went with, you can serve over rice, quinoa, pasta, orzo, or eat by it's lonesome! The above version touts less than 200 calories per cup, before the "base" {in my case I served over quinoa & drizzled with a Tbsp of balsamic glaze}.

Rainy days may be dreary, but at least they're delicious! 

XO,

Nik

Psst...More delicious comfort food:

Deemed the "Best Chili on Earth"

   

Strawberry Shakeology: Acai Bowl Style

 

First it was chalky Slimfast shakes, then it was juice bars serving green grain in a cup with a straw...and then, then ShakeO came onto the scene and all was finally good with my tastebuds. But after nearly three months of shakin', blendin' & sippin', I was ::GASP:: getting bored. Then one day a friend took me to South Block Cafe where they make cold pressed juice {blech! Sorry, I just can not fathom drinking my veggies.} and acai bowls.

What's an acai bowl? Actually, let's go back to the basics so you actually know what you're talking about/eating when you mention acai {Ah-Sigh-E}. Acai is a type of berry that hails all the way from Brazil, which is why you might feel as though you're paying a pretty penny for that pretty bowl. Here in the US we only have access to frozen acai puree - not the whole fruit. 

To turn that pricey fruit puree into a bowl you blend it with other frozen berries {berry-besties?}, a frozen banana, plain old ice, and then add splashes of almond, soy or coconut milk to thin it out. But don't thin too far - your final product should mimic ice cream. Frozen, smooth, berrylicious ice cream. 

Then you top the bowl with whatever your taste buds desire: fresh fruit, granola, coconut flakes, a dollop of peanut butter, chocolate chips, oats...my head is spinning at the possibilities. It's like fake-me-out froyo, ya'll!

Since I have yet to come across frozen acai puree {though there are rumors that it can be found at Whole Foods}, I did the next best thing and turned my ShakeO into a bowl. ShakeO BowlO?! Mind. Blown. Tastebuds having a rave - glow sticks and all.

 

Step 1: Blend your ShakeO of choice!  

Like this Vanilla Strawberry Banana, or this  

Strawberry Tropical Paradise, or go towards for a more froyo-worthy 

flavor like Chocolate Covered Berries. Then, add ice, ice, baby. 

Lots of ice. Blend. Keep adding. Blend. Little more. 

Once you get to that super thick, ice cream-like consistency, 

you're ready for a bowl.

 

Look at that ice cream consistency! 

I could just gobble it up with a spoon... but wait! 

There are toppings to be added...

 

Step 2: Top your ShakeO bowl with complimenting flavors. 

 For this berry-filled Strawberry ShakeO I went with 

even more berries {blueberries and raspberries}, 

granola laden with nuts, half of a sliced banana, and coconut flakes.

 

Step 3: Eat ASAP!  

Like ice cream, this bowl will melt and thin out, 

so in order to get a good scoop you'll want to dig in immediately.

But really, once you have your beautiful bowl built out it 

will be nearly impossible to refrain from scarfing eating anyway! 

Next up - d y i n g to try my hand at a PB&J blended bowl! I can just picture it now, with a dollop of PB on top, surrounded by sliced bananas and nuts ::drool:: Coming soon...

XO,

Nik 

Psst... More drool-worthy mash-ups:

Banana Oatmeal Raisin Cookie Shakeology

  

Summer Shandy Lemon Oreo Cupcakes

Banana Oatmeal Raisin Cookie Shakeology

Here I go again, shaming Shakeology and turning one of my favorite desserts into a *nutritious* shake! Read it [the ingredients] and weep, ya'll. This ShakeO packs a serious nutrition-punch: oats, banana and spinach? Can you say fiber & protein packed? Oh, you can't? It's because your mouth is too full with this delectable dessert-like shake, isn't it? Knew it.

You know the drill - throw all of these ingredients into a blender and blend until smooth:

• 1 packet Vanilla Shakeology
• 1/4 cup old fashioned oats
• 1/2 frozen banana (fresh is fine, if need be, but frozen makes it creamier!)
• 1 cup raw spinach
• 1 teaspoon vanilla
• 1/4 teaspoon ground cinnamon (not cinnamon sugar - this puppy is sweet enough!)
• 1/2 cup unsweetened original almond milk
• Ice to your liking/thickness

So, here's where the raisins come in... You can either add a teaspoon of raisin extract in place of the vanilla {yea, it's a for real thing - found, where else, Amazon!} or add a tablespoon of actual raisins - which is what I did. The thing is, my blender didn't really...blend them all that well. But I didn't really mind! I got the flavor and the crunch - and I'm totally a crunch girl. Actually, they're more like a "chewy" than a "crunchy" but I can still did a "chew." Anyway, I digress. All you need to know is that it tastes like an oatmeal raisin cookie, and that makes me as happy as a girl eating dessert for dinner {and not gaining an ounce from it}!

Are there any dessert flavors that you would like to challenge me to turn into a ShakeO?? Because I am SO up for the dessert challenge. Leave your suggestions, requests and flavors below!

XO,

Nik 

Psst... Fancy dessert for dinner, huh? Add these to your arsenal:

Chocolate Covered Berries Milkshake-O

 

Creamy Vanilla Strawberry Vanilla Shakeology