Sponsor in August!
PIN IT!Hi friends! I have some exciting news!
That’s right! I’m now accepting sponsors of all sizes for the month of August!
Here are some stats:
- Daily page views: 5500 +
- Monthly page views: Almost 200,000
- Unique visitors: 55,000 + a month
- Twitter followers: 1660
- Pinterest followers: 1,000
- Facebook fans: 3200
To learn more about sizing and prices, click HERE!!
Claire
Tags:August sponsorships, blog growth, how to gain more readers, how to sponsor, realistic nutritionist, sponsor
Skinny Bitch Tuesdays: Light Breakfast Scramble Recipe
I seriously can’t believe we have just one more week of July. That means it’s almost August. When means back to school ads are already filling up the airwaves. Which means just one thing for me…FALL IS CLOSE!! Fall brings cozy sweaters, boots, leaves, crisp air, apple cider and butternut squash. Lots and lots of butternut squash. But we certainly don’t have to wait for fall to enjoy this luscious squash. Nope. In fact, I used some of this melt in your mouth vegetable for today’s Skinny Bitch recipe, which I turned into a lower carb breakfast scramble!
I’ll be honest, the original recipe left much to be desired. It was kinda boring. Potatoes, cheese, onions. Blah. You can get that anywhere. So I decided to completely re-do the entire recipe and just make what I wanted.
This incredible breakfast scramble is out of this world delicious. It was inspired by this roasted butternut squash pasta, which is one of my fall staples. Guys, it’s hard to find a better pairing than bacon, goat cheese and butternut squash.
I love this dish because it’s simple. No fancy junk, just real simple and healthy food. I’ve been gorging on carbs lately so this lower carb bake is perfect for a girl trying to watch her figure. Or, you know, just finally lose this last WRETCHED 15 pounds. Dear pounds, JUST GO AWAY.
I know, I probably won’t lose it eating bacon and goat cheese, but despite my grilled cheese last week, I’ve been really limiting the amount of cheese I eat. Plus, I used low-sodium pork bacon. You can certainly omit the pork for turkey. I just used what I had on hand. Whatever bacon or meat you use, this breakfast scramble is the perfect way to start your day since it’s filled with protein and fiber.
Oh and it’s effing amazing. You could probably double the recipe and eat it for lunch too. Trust me, once you take a bite, you’ll probably do that anyway.
Light breakfast scramble recipe
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves 2.
Prep time: 15 minutes
Cook time: About 6-9 minutes
Ingredients:
- 1/2 medium onion, finely chopped
- 1/2 yellow or red bell pepper, finely chopped
- 1/2 tablespoon unsalted butter
- 2 pieces of low-sodium bacon
- 1 1/2 cups cooked diced butternut squash (I roasted mine using THIS RECIPE)
- Liberal dashes of salt and peppre
- 1 teaspoon oregano
- 1 1/2 ounces soft goat cheese
Directions:
- In a large skillet, cook bacon over medium heat until crispy. Remove from heat and place on a paper towel to absorb grease.
- In another medium pan, melt butter over medium heat. Add onion and cook until fragrant and soft, about 2 minutes. Add pepper and cook another 3 -4 minutes. Add salt, pepper and oregano. Add in cooked squash and heat about 2 minutes longer, stirring well so the squash absorbs the seasoning and butter. Remove from heat. Season with additional salt or pepper to taste.
- Pour vegetable mixture into 2 bowls. Sprinkle each with 1 slice of bacon and 3/4 ounce of goat cheese. Garnish with additional oregano and enjoy!
Nutritional information per serving (about 3/4 – 5/8 a cup)
Calories: 191
Fat: 9 grams
Carbohydrates: 22 grams
Fiber: 3 grams
Protein: 9.5 grams
Weight Watchers Points: 5
Check out these other Skinny Bitches!
Stephanie: Eat, Drink, Love
Jennifer: PB & Peppers
Michelle: The Healthy Bites
Homemade Sliced Pickle Recipe
Hi y’all! Anyone else less than enthused about Monday’s decision to show up this week? I’d be happy if it just saw its shadow or something and we had a longer weekend. Wouldn’t you say? Either way, I had a fabulous weekend. And the only redeeming quality of this Monday (thus far) is this jar of deliciousness right in front of you.
PICKLES!!!! It’s not the prettiest of photos, but y’all, pickles don’t take sexy photos. I mean, how can they? Either way, I absolutely LOVE pickles. You’d think I was a pregnant woman with how many of these salty, tangy things I eat on a daily basis. I just can’t help it.
Oh, and I’m going relay just a little bit of information to you. Homemade pickles trump store-bought pickles any day of the week. Mine are still pickling (they are supposed to sit in their juices for a few weeks) but I did succumb to my cravings and try one. Not quite finished (wasn’t crunchy enough) but the flavor was out of the world. So tangy, yet still so fresh and flavorful. The addition of the peppers and onions really give it a whole new level of delicious.
I’ll be honest, I’ve just never been this excited for a food to be finished doing its thang in my entire life. My mouth literally waters every single time I see these delectable pickles pickling in their fancy little mason jars when I open the fridge.
I wish these pickles took better photos. But alas, I’m going to show you just how I made these not-photogenic, yet still equally as delicious pickles. With just the cutest little cucumbers you’ve ever seen.
So cute right? I almost didn’t want to slice them up into little pieces because of how adorable they are. But my love for pickles is a bit stronger than my admiration of tiny vegetables. So I chopped them up and dumped them in tangy vinegar to pickle to perfection.
Okay enough of me raving about these perfect pickles. Why not just tell y’all how to make your very own batch? So then you can rave about them and sneak bites even though they aren’t ready? Just me? Okay. Fair enough.
Homemade sliced pickles
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE.
Yields 2 pints of pickles.
Prep time: 10 minutes
Pickling time: 2 – 3 weeks
Ingredients:
- 3 cups of sliced mini cucumbers
- 3/4 cup sugar
- 1 medium onion, sliced
- 1 yellow pepper, sliced
- 1/2 cup white wine vinegar
- Salt and pepper
Directions:
- In a medium size sauce pan, heat sugar, salt and pepper and vinegar over medium high heat until sugar dissolves, about 6 – 8 minutes. Remove from heat.
- Mix cucumbers, onion and pepper. Pour vinegar over the vegetables and toss with salt and pepper. Pour mixture into 2 sterile pint-size mason jars and refrigerate for 2 – 3 weeks, or until tangy and crisp.
Nutritional information per 1/4 cup:
Calories: 80
Fat: 0 grams
Carbohydrates: 20 grams
Fiber: 0.7 grams
Protein: 0.25 grams
Weight Watchers Points: 2
Claire
Tags:cucumber recipe, homemade pickle recipe, homemade pickles recipe, pickle recipe, pickle recipes
Sponsor Shout-Out!
Happy Friday friends!! How goes it? I’ve got a fun-filled weekend in store, including a little date with the hubs tonight, a visit from my hilarious grandma tomorrow and a winery date with my long-lost love, Eat Yourself Skinny! I can’t wait! Before we get into the sponsor fun, I want to announce the winner of the canning giveaway!
The winner is lucky number 16, or Amy Beth! Who “loves the long, hot days of summer. cold= bad.” Girl, I couldn’t agree more. I’ll be emailing you with details! Now, let’s meet some sponsors!
I’d like to introduce you to the beautiful Abby of Seaweed & Sassafras!
Can I just tell you how much I love Abby’s blog? First of all, the design is so light, refreshing and simple. It’s just a pretty website to look at! Secondly, her food photos are stunning! So light, airy and sharp, I lust after them every day! She’s got a bunch of amazing recipes, like cherry walnut muffins and crunchy, homemade potato chips. Plus, she’s an incredible writer as well. Follow her beautiful blog here, pin with her here and give her some Facebook love here!
Now, here are two recipes of hers that have my mouth watering!
Cherry walnut muffins, holy yum!!! Don’t these just look divine? I’d love one right now!
Fig and honey yogurt. Let’s just spend a moment or so to gawk at this stunning photograph in front of us. She’s amazing right? Makes you want to go eat a fig!
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Another beautiful blogger and lovely lady I want to introduce you to is Barbara, from Barbara Cooks!
This lovely lady, who hails from beautiful and sunny San Diego, is a real talent in the kitchen. I mean, look at this Bavarian cream cake, like holy crap! Barbara is absolutely one of the sweetest people around and she’s such a genuine person. In the crazy world of food blogging, it’s nice to know there are still some real people out there! If you want to send Barbara some love, check out her beautiful blog here, send her a tweet here and give her a like on Facebook!
Now, it’s time too let your mouths water a bit 🙂
Melon, and avocado AND prosciutto on one sandwich. Holy delicious, Batman! I would have never thought to put those flavors together!
Pumpkin oatmeal pancakes. Ah!! I need this immediately in my life. Aren’t they just the cutest and most delicious looking pancakes ever?
Enjoy your weekend friends and be sure to stop by and give some love to these amazing sponsors!!
Light Peach & Jalapeño Ice Cream Recipe
CANNING GIVEAWAY WINNER ANNOUNCED TOMORROW! STAY TUNED!
I’m such a sucker for sweet and spicy, as you can tell by today’s d’jour, a light peach & jalapeño ice cream recipe. I don’t have a clue why I’m so into this flavor combo either. When in doubt, I’m always adding a kick of spice to my sweets and and a little sweet to my spice. To me, there just isn’t a better flavor combination than the two combined.
It sounds so weird, trust me, I know. Jalapeños, with peaches, in a frozen dessert? However, if you think about it, these two ingredients have paired and tangoed once before on this blog. Remember this spicy peach jam? Remember how I ate it with a spoon? Oh. I didn’t admit that before. *holds head in shame.
Peaches are the quintessential fruit of summer. As a down home Georgia girl (I lived there for 3 years, that counts) peaches will always have a special place in my heart. And you can’t have summertime without ice cream, am I right?
Each creamy and rich spoonful is PACKED TO THE BRIM with incredible flavor. You get the creaminess from the light cream, the sweetness from the peaches and then the high kick to the mouth from the jalapeño. With each delicious bite (or slurp?) you are getting a whole new depth of taste and texture. Plus, for added sweetness, a drizzle of honey is a REALLY good idea.
Golly gee guys, I just FREAKING LOVE this ice cream. And you know who else would love it? Alton Brown, aka my hero, aka whose team I will be on the next go around of Food Network Star. Hey, a girl can dream :). Oh and this stuff melts LIGHTNING fast. Esp. when you have the door open to take photos because that’s your only source of lighting in a 1955 home with crappy windows.
Light Peach Jalapeño Ice Cream
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE.
Yields about 4 cups. (8 1/2 one-half cup servings)
Prep time: 10 minutes
Chill time: 1 1/2 hours
Ingredients:
- 1 pound peaches
- 1/3 – 1/2 large jalapeño, sliced
- 2/3 cup sugar
- 1 1/3 cup light cream
- 2/3 cup 1% milk
- 2 tablespoons lemon juice
- Dash of salt
Directions:
- Slice peaches into thin slices. Put about 2/3 of them into a food processor with the jalepeños, 1 tablespoon of lemon juice and 1/3 cup sugar. Puree until smooth. Add additional jalepeño if not spicy enough. Mix puree with light cream and milk, stir with a whisk to combine. Cover with saran wrap and let chill at least an hour.
- In another bowl, mash the remaining peaches and sugar with a pastry cutter or fork. Add in lemon juice and a dash of salt to taste. Add additional sugar for sweetness. Cover with saran wrap and chill for about 15- 30 minutes.
- Once cream mixture and peach mixture have chilled, mix together and stir well with a whisk. Pour entire mixture into the frozen canister of an ice-cream maker and turn on, letting it churn for at least 20 minutes, or until thick and creamy. Serve immediately or freeze for later consumption.
Nutritional information per 1/2 cup:
Calories: 146
Fat: 6 grams
Carbohydrates: 18.5 grams
Fiber: 0.2 grams
Protein: 1.1 grams
Weight Watchers Points: 4
