On Fridays I usually treat myself to a Frappucino® after a long week. Fraps are one of those treats I always feel so guilty about, and try to limit how often I drink them. Why not try the “light” version you ask? Well, I can’t stand artificial sweeteners, it just ruins the whole drink for me. Today I decided to make my own homemade light cookie frap. Yes, I might have overdone it with the whipped cream and chocolate syrup, so it wasn’t really “light” after I was done with it…but the recipe itself (without the whipped cream and chocolate syrup) has much less sugar than traditional fraps, and taste way better than the light kind you buy at coffee shops. One 8-oz frap only has 40 calories, and 11g of sugar! That means you can even throw in another chocolate sandwich cookie in there Enjoy this almost guilt-free blended beverage and your Friday! Cheers!
This recipe for currant scones is one of my favorite scone recipes. Even though I love chocolate and usually make scones with chocolate chips, sometimes it is a nice change to make them with fruit. Currants go very well in scones, and pairs nicely with jam in the mornings. They are best when heated up for 5 minutes in a toaster oven on 350F before serving. You can eat them plain, with butter, or with your favorite jam. I also like having them for an afternoon tea break! See also: Chocolate Chip Scones, Blueberry Scones
We just got back from our Spring skiing trip to Lake Tahoe, and it was so much fun! I love that it is only a few hours away from San Francisco to such a nice “getaway” location. Most of the snow was melted, but the lake looks breathtaking any time of the year.
We attempted a hike around Emerald Bay (see photo below), but two couples passed us warning of bear tracks so we turned back. With a backpack full of food on my back and knowing that the bears are waking up very hungry this time of year, we didn’t want to risk it!
We are off to Tahoe! I actually packed everything on time for once in my life so hopefully we can leave before the Friday traffic hits SF! I’m serious, do not try to leave San Francisco on a Friday evening via the Bay Bridge…ever! It gets nasty. Before I go, I wanted to leave you with this healthy Mediterranean quinoa salad. I love roasted artichokes and tomatoes, but I love them even more in a salad! I have been obsessed with quinoa lately (you should see how many boxes I have stocked in my pantry!), it is just so much fun experimenting with different quinoa recipes. I couldn’t stop eating this salad, I just love the flavors. It really is one of those salads that make you stop after taking a bite and say, “MMMM” out loud. Or maybe it is just my quinoa and feta cheese addiction that makes me love this salad so much…
Oh, by the way, have any of you living in the Bay Area seen the Bay Bridge lights at night? I still haven’t gone to check them out! From the videos I have seen, I think what they did is so cool!
Ever since I started eating less meat, I have been experimenting with recipes that traditionally include meat by trying to make them vegetarian-friendly. I used to love stuffed bell peppers growing up, but these days I prefer making them without the ground beef. Instead, I use rice, black beans, tomatoes, pistachios (for a good protein source), and cilantro. Sometimes I will add corn in as well. The combination of flavors are incredible. I used chili lime pistachios from NatureBox, which pack a huge amount of flavor, so without them you will probably need to add some spices to the mix (think cayenne and lime juice). Top them with a spoonful of light sour cream and enjoy!
In other news…It’s official! I am done with school after 20 years of studying. I can’t say I will miss those sleepless nights before exams, or having to give up weekends for studying instead of going on fun trips. I will miss other things about “student life,” but for the most part I am happy to start a new chapter in my life – clinical rotations! Next week is my Spring Break, so I will be vacationing somewhere (haven’t decided where yet).
What is your favorite thing about Spring?? I think mine is the beautiful weather and flowers!
Of course the day before my final exam the weather is beautiful in San Francisco… I’m talking, perfect California beach day. Depending on who you talk to here, this weather is rare or not (people who live in the Mission district see the sun a lot more than the rest of us!). To me, a day like this is rare – the few “summer days” I will get in San Francisco! Hopefully it will stay like this after my finals are over so I can enjoy the sun.
Happy St. Patrick’s Day! As you can tell, I am stuck inside studying all day instead of celebrating. Are you doing anything special today? In honor of St. Patrick’s Day, here is a green, healthy recipe for you – Broccoli Walnut Pasta tossed with olive oil, garlic, zucchini ribbons and Parmesan cheese. Before this recipe, I never experimented with adding nuts to pasta. I usually add them to my salads, but never pasta. I loved the flavor and texture the walnuts gave to this dish! You can toast them in a toaster oven for a few minutes, or in the skillet with the rest of the ingredients to enhance their flavor. I kept it simple in this recipe and just added them in raw.
I hope you are having some of this fantastic Spring weather and are able to enjoy it!