Tuesday, December 16, 2014

I am no longer blogging on this Blogger page. Please visit my new site Yumology.com.

Thursday, October 16, 2014


I'm always amazing by the diverse power of rice. These itsy-bitsy-teeny-weeny little buds of flavor are able to transform themselves into so many amazing dishes from a variety of cultures.

One of my favorite things to do is to use rice in unexpected ways. For example, my 8 Layer Mexican Dip, perfect for football season.

My friends at SheKnows.com and Rice Select have been kind enough to take my little recipe and turn it into a fun and fancy instructional video for each of you to enjoy. Be sure to like, comment, share and tell them Yumology sent you!

Hugs, Yummies.

Tuesday, September 23, 2014


I may have said this before, but, I am not a pumpkin person.
I just don't get into it the same way everyone else does this time of year.
Oh sure, I like a Pumpkin Spice Latte every now and again, but I don't crave pumpkin pancakes, pumpkin muffins, roasted pumpkin seeds and pumpkin pie.
Give me a butternut squash.
"What's the difference?" You may say.
"Seeds. Squash. Pulp. Fall. Seriously they're like identical."
But they're not.
To me a pumpkin tastes earthier than a butternut squash.
It's not as creamy. Not as smooth.
And it definitely doesn't roast up and melt into this amazing risotto the way butternut squash does.


YOU WILL NEED
1 medium butternut squash, cubed and peeled
1/4 cup of fresh sage leaves
12 slices of center cut bacon
4 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 cup of risotto
3 cups of chicken broth
2 tbsp butter





GET COOKIN'

  1. Preheat your oven to 400 degrees.
  2. Add 2 tbsp of olive oil to a large bowl.
  3. Toss the butternut squash and sage leaves in the olive oil until well-coated.
  4. Lay the bacon strips on a large, foil-lined, edged baking sheet.
  5. Spread the butternut squash and sage around the bacon strips so that everything sits flat on one large baking sheet.
  6. Sprinkle the salt and pepper over the bacon and vegetables then roast them at 400 degrees for 30 minutes or until the bacon is crisp and the squash has softened.
  7. While the bacon and vegetables are roasting prepare your risotto.
  8. Add 2 tbsp of butter and 2 tbsp of olive oil to a medium pan and heat over medium heat until melted.
  9. Add 1 cup of risotto to the butter and stir for 2 minutes.
  10. Slowly pour in one cup of chicken broth and stir until it is absorbed.
  11. Repeat the process with another cup of chicken stock and stir until absorbed.
  12. Add the final cup of chicken stock to the risotto and continue to stir until absorbed.
  13. When your bacon and vegetables have finished roasting scrape them into a food processor and pulse until smooth.
  14. Add the pureed bacon and squash to the warm risotto and allow it to melt.
  15. Stir all of the ingredients together and serve warm.


Enjoy this taste of fall Yummies!
xoxo

Sunday, September 14, 2014


Yep. Yep. Yeppers. We're preg. prego. preggers.

This marks the second pregnancy journey I have embarked on in my lifetime, and what will most likely be the last.

Don't get me wrong. I love my kid(s). All the crying, whining, drooling, pooping, fussing, hugging, kissing, kicking insanity. It make's life worth living. But, having been in the trenches with the "terrible twos" for the last 6 months CoffeeMaker and I have decided that tackling man-on-man defense rather than Zone is way more our speed. Kudos to those of you who have 3, 4, 5, 9 children, I couldn't do it. I couldn't do the pregnancies, let alone the parenting.


This pregnancy has been particularly rough. I was sick (like - "Oh my God, I can't even look at a cup of coffee or a cheesy pizza or I'm going to vomit - sick.) I was also exhausted (like - "Oh my God, it's 6:00 in the evening why does this kid have so much energy." And"Can't I just feed him a granola bar and call that dinner?" exhausted.) Hence my absence from Yumology. Apologies.

Some pregnant women are warriors. They go to the gym. They cook dinner every night. They attend every social function on the planet through all three trimesters. I am not that pregnant woman. I am the "Oh my God, somebody get me the thickest curtains you've ever seen and I am not seeing anyone until I can fit back into my jeans," pregnant woman. You can imagine how fun I am for CoffeeMaker and ToddlerBaby right now.

Speaking of CoffeeMaker. Bless his little candy-coated-heart. He's trying his hardest. He knows I'm a monster of hormones, who gained an extra 20 pounds in the first 20 weeks. Who hates all things hair and make-up and sexy right now. But he's trying so hard to make me feel like I'm still special, still a woman.


For example…CoffeeMaker has been switching out cars for us every morning since I went back to a full-time job (another reason the blog has suffered). He drops ToddlerBaby off at daycare, then heads over to my office and leaves me the car with the carseat so I can be the pick-up parent. (P.S. It's waaaay more fun being the pick-up parent. Those with kids know of what I speak.) Anyway, as I'm climbing into my car for lunch I notice a rose and card that says "I know nothing as beautiful as you." If you thought I was a bag of emotional balls beforehand, you should have witnessed the world-class blubbering that took place after I found this on the front seat. It was amazing. Especially since he had seen me scarf down two brownies for breakfast that morning as I threw my unwashed hair up in a bun and waddled out the door. He's amazing.


Speaking of amazing, I have the most talented friend, Serena, who own BlueHollow Photography. She set up the gender-reveal photo shoot pics you're seeing here. She found out I was pregnant and then she met me the morning of my 20 week appointment to stealthily steal-away the envelope that contained my baby's sex. She then bought the blue balloons and wrapped them up in a huge yellow box for us to open and discover "IT'S A BOY!" All while she captured this beautiful memory in her very talented camera.  LOVE HER to pieces.

Anyhoo, while the last 20 weeks have been a challenge, I am finally beginning to feel like my old self again. A little bigger, of course, but more energy, less nausea and a whole lotta love for those of you who have patiently stayed fans of Yumology despite my hiatus.

I'm looking forward to getting back into the kitchen with all of you. I can't promise there won't be melt-downs, hormones, crazy cravings and recipes like Pickle Crusted Cheesecake Omelets, but knowing you're aware of the level of crazy I'm operating at right now might make it a little more bearable for both of us.

Chin-up, Yummies. Only 20 weeks to go.

Big Hugs.
xoxo


Tuesday, September 9, 2014

I love wrapping up and bunch of unexpected flavors in a dish as simple and iconic as meatloaf.
We've all had grandma's meatloaf with the breadcrumbs and ketchup, sure it's comforting, it's hearty, it does the trick on those Tuesday nights when you just don't know what to feed the family and your budget is rolling around in the bottom of your purse, but what if you could do more.

With just a few extra coins you can take grandma's meatloaf and turn it into something extraordinary? Something with fewer carbs, less cholesterol and simpler ingredients.

For example…


YOU WILL NEED

2 packages of ground turkey (about 1.5 lbs.)
1/4 chopped yellow onion
3/4 cup of finely chopped baby bella mushroom caps
1/2 cup of grated gouda cheese
2 tbsp flour (NOTE* Substitute gluten-free product here for gravy if you wish.)
2 tsp salt
2 tsp black pepper
2 tsp garlic powder

GET COOKIN'

  1. Preheat your oven to 400 degrees.
  2. In a large bowl combine the ground turkey, yellow onion,  1/2 cup of the chopped baby bella caps, 1/2 cup of grated gouda, 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder.
  3. Use your hands to mix all of the ingredients together into a loaf.
  4. Place the meatloaf into a greased loaf pan and push into the mold to secure it.
  5. Bake the meatloaf at 400 degrees for 45 minutes to 1 hour. Check to be sure the center of the loaf is fully cooked before serving.
  6. Remove the loaf from the oven and pour any excess juices into a saucepan.
  7. Slowly whisk in 2 tbsp of flour, 1 tsp salt, 1 tsp black pepper and 1 tsp of garlic powder to create a gravy.
  8. When the gravy is smooth, add the remaining 1/4 cup of chopped baby bella mushrooms to the gravy and stir over low heat until they soften.
  9. Pour the gravy over the meatloaf, slice and serve.

Enjoy, Yummies!
xoxo





Monday, September 1, 2014


NYSUS Wines sent me a free shipment of select vintages to experience.
Thoughts and opinions within this piece are entirely my own.


Few things are as beautiful as a freshly packaged bottle of wine.
The sheen on the bottle.
The texture of the label.
The fresh pop of the cork as it is opened and allowed to breathe in its surroundings.
The satisfactory splash of the pour into a freshly cleaned glass.
The swirl.
The swig.
The tangy "ahh…" moment as you indulge in what you know will be a satisfying experience.
An experience that can be enjoyed with friends, family or in perfect isolation. 
Yes, wine is sometimes best when enjoyed in your own company.

The delicious group of vintners at NYSUS Wines pride themselves on exposing this experience. The delectable intimacy that comes with opening a bottle of their H. Stagnari Cabernet Sauvignon, or the robust punch of their Kame Tinto blend. No matter which wine you select you're sure to savor each drop.

For me, the two that I enjoyed the most were the Sauvignon Blanc from DeLucca, and the H Stagnari Viejo Tannat, both with Uruguayan origins. In my opinion Uruguay is an untapped region for wine makers. Still a hidden gem amongst the more corporatized locations of Napa and regions of France and Italy. South American wine holds so many treasures that NYSUS is determined to share with the world.

I guess this is a good time to tell you a little about NYSUS and the group's philosophy. As you've probably discerned, the name NYSUS comes from an admiration of the Greek God, Dionysus, who was worshipped for his love of wine, food, fun and fertility. Resting on his laurels, the NYSUS wine group set out to discover a wide variety of vintages from Spain, Uruguay, Argentina and Chile. 

There is only so much I can say about my admiration for the NYSUS team and for the amazing products they bring to fruition. I highly recommend you check out their website and order a crisply packaged bottle of intimacy for yourself. 

Cheers, Yummies.

NYSUS Wines sent me a free shipment of select vintages to experience.
Thoughts and opinions within this piece are entirely my own.

Sunday, August 31, 2014


There are some moments in time when two great forces unite.
Two worlds collide and a new world is born.

We were grilling brats for Labor Day Weekend when we realized we were out of hot dog/brat buns.

Did we panic?
Did we fret?
No.
The answer was clear.
Tortillas and seven layer dip was the answer to our bun-less prayers.

Your favorite juicy brat locked safe in the warm embrace of a spicy burrito.

YOU WILL NEED
6 grilled bratwurst sausages (or hot dogs - either works!)
6 small flour tortillas
1 tin of refried beans
3 tbsp sour cream
3 tbsp grated cheddar cheese
2 tbsp guacamole
1 tbsp sliced black olives
1 tbsp fresh chopped tomatoes
1 tbs freshly chopped green onions
1 cup of fresh or jarred salsa

GET COOKIN

  1. There are a number of ways to go about this. We went ahead and made our seven-layer dip first.
  2. Layer the cooked beans in a dish, the top with cheese, sour cream, guacamole, olive, tomatoes and green onions.
  3. Take a tbsp or two of the dip and spread it on the inside of your tortillas.
  4. Then spread a layer of salsa on top of the dip.
  5. Lay your brat at one end of the tortillas and roll it up to form a BRAT-ito!


Like I said, it works for brats or hot dogs, so if there are kiddos around looking for something a little easier to chew use a hot dog and roll it up on a heated tortilla with cheese for a quesadogga! Bahaha.

Oh, I slay me!

Happy Labor Day Weekend, Yummies.

Sunday, July 20, 2014

If you follow Yumology on Instagram (P.S. your should totally follow Yumology on Instagram), you probably saw us post a couple of LIVE updates of this recipe on the 4th of July.

It was a HUGE hit!

So many potato salads taste the same and try to mimic your favorite deli version of this iconic American summertime side dish. In typical fashion, Yumology decided to kick things up a notch. We wanted to incorporate fresh bursts of flavor with rich salty bacon and tart whole grain mustard.

Give this one a shot at your next BBQ and let us know how it turned out.


YOU WILL NEED
3 baked potatoes (make sure you bake them first to soften them)
6 slices of center cut bacon (diced)
1 tsp black pepper
1/2 cup of sliced green onions
1 cup of halved cherry tomatoes
1/4 cup of sour cream
2 tbsp of whole grain mustard

GET COOKIN
  1. Preheat your oven to 400 degrees.
  2. Dice your baked potatoes into bite sized cubes and toss them into a baking dish with your diced bacon.
  3. Sprinkle the black pepper on top and bake the bacon and potatoes at 400 degrees for 20-30 minutes, until the bacon is crisp and the potatoes have browned.
  4. When the bacon and potatoes are finished cooking use a slotted spoon to remove them from the baking dish and strain on a paper towel-lined plate to remove excess fat.
  5. Allow the potatoes and bacon to cool slightly then add them to a bowl with the sour cream and mustard.
  6. Toss the potatoes and bacon in the dressing.
  7. Add the green onions and cherry tomatoes and toss again.
  8. Serve alongside your favorite BBQ dish.

This is definitely a fancy bistro version of what your momma used to make. Treat momma to something new and exciting the next time she visits.

Enjoy, Yummies!
xoxo



Saturday, July 19, 2014


Howdy, Yummies.

Apologies for my lull in posts. I haven't been feeling well lately, and I've barely wanted to eat, let alone cook. I seem to be through the worst of it now and I'm hoping this post is the first of many more to come.

Since my absence from the kitchen resulted in a series of take out dinners, I wanted my resurrection to be something simple, delicious and healthy; hence, this salmon recipe.

As many of you know salmon is full of omega 3 fatty acids (the good fats) not to mention a ton of antioxidants. All good stuff my body needs right now.

Wild salmon is always a better buy than farmed salmon. Farmed salmon, as you can imagine, is pumped full of chemicals. You'll pay more for wild salmon, but not much, I highly recommend upgrading.

A few other healthy ingredients help round out this flavorful dish which I paired with long grain and wild rice and fresh sweet peas. ToddlerBaby couldn't get enough! I was so happy to see him shovel this down. He's a growing boy and the more good stuff he gets the better off his eating habits will be later in life.

YOU WILL NEED
1 lb filet of wild king salmon
4 tbsp of extra virgin olive oil
1/2 tsp of sea salt
3 large orange slices
6 lemon slices
1/2 orange juiced
1/2 lemon juiced

GET COOKIN'

  1. Preheat your oven to 400 degrees.
  2. Add 2 tbsp of olive oil to the bottom of a 9x9 baking dish.
  3. Lay two orange slices in the middle of the dish and then four lemon slices next to them.
  4. Lay the salmon skin side down on top of the citrus slices.
  5. Top the salmon with one more tbsp of olive oil and a sprinkle of sea salt then lay one orange slice and two lemon slices on top of the salmon.
  6. Bake at 400 degrees for 20-30 minutes, depending on how well-done you like your salmon. I like mine very well done so I cooked it the full 30 minutes.


Thank you all for your patience as I have been on the mend. My Yummies mean the world to me and I hope you bring you more fun and healthy family recipes soon.

xoxo



Friday, July 18, 2014



Yep. These are them.
Those dandy little treats that resemble some very popular peanut butter cups.
What's that you say?
You had no idea you could make your very own mouthwatering versions of your iconic peanut butter cups in the comfort of your own kitchen? Using all organic ingredients? Thereby forming a organic peanut butter bar/cup/bite of awesomeness?

Well let me enlighten you…



YOU WILL NEED
1 cup of organic graham cracker crumbs
2 cups of confectioners sugar
2 sticks of melted organic butter
1 cup of organic, raw peanut butter
1 tbsp organic honey
2 cups of organic chocolate chips + 3 tbsp of organic raw peanut butter

GET COOKIN
  1. In a large bowl combine the graham cracker crumbs, confectioners sugar, melted butter, honey and 1 cup of peanut butter together and stir until smooth.
  2. Lay the peanut butter batter in a 9x9 baking dish and smooth out.
  3. Melt the chocolate chips and the 3 tbsp of peanut butter together in the microwave. Stir every 30 seconds until smooth.
  4. Pour the melted chocolate evenly over the peanut butter batter and let sit in the fridge for 30 minutes.
  5. Cut and serve.

Enjoy, Yummies.
xoxo

Wednesday, July 2, 2014


ALOHA paid me to write an honest review about my experience with their products. 
All opinions within this post are my own and are based on my own unique reaction to the product.

Last week we told all about the amazing health benefits of the ALOHA Daily Good detox program.

Today, I wanted to share one of two recipes Yumology created specifically for this product.

While many detox powders are consumed through smoothies and other drinks, we thought we'd kick things up a notch and put a packet of our Daily Good green powder into a yogurt fruit dip!
That way everyone can partake in the goodness that ALOHA has to offer. 

Be sure to warn anyone you share this with about the ingredients, in case they have allergies or medical conditions that are not compatible with the product. You can also reserve this for yourself as an afternoon snack for 3-4 days in a row. 

YOU WILL NEED
2 cups of low-fat vanilla yogurt
1/4 cup of honey
1 packet of ALOHA Daily Good

*Any fruit you like for dipping!*

GET COOKING
  1. Add the honey to the yogurt first and whisk together until smooth.
  2. Then sprinkle in half of the packet of ALOHA Daily Good, make sure it dissolves then mix in the other half of the packet.
  3. Serve with your favorite fruit.

ALOHA paid me to write an honest review about my experience with their products. 
All opinions within this post are my own and are based on my own unique reaction to the product.

Thursday, June 26, 2014


A few days ago one of my lovely blog buddies, Christine Arel, owner of the delicious site No Gojis No Glory, honored me with a shout out in her blog tour. She then challenged me to carry on the tour here on Yumology.

For those who are intrigued, a blog tour is one of those lovely self-indulgent things we bloggers do to let you, our readers, in on our process. So often all you see are the tasty images, shopping lists and recipe instructions, all packaged up in some quirky language. What you don't see is where the inspiration comes from, what one post truly involves and all the hard work that goes into getting that perfect, moth-watering picture worthy of being pinned to your food board.

So here goes…a little bit about my blogging process and other bloggers I admire.


1. WHAT AM I WORKING ON?
Oh geez, so many things. I've had a long list of projects for Yumology since the day I started the site many moons ago. Right now my main focus is on improving my photography and branching into video content. I don't have the most photogenic kitchen, so a bit of remodeling is taking place before I am HD-ready.

2. HOW DOES MY WORK DIFFER FROM OTHERS OF ITS GENRE?
I've made no secret of the fact that I hate to bake. It seems that every other food blogger on the planet thrives on delicious recipes for cookies, brownies, cakes and pies. But not me. I'm much better at savory dishes that require very little precision on measurement. That's another dirty little secret…I hardly ever measure out my ingredients. I once read that that was a trait of true chefs, they go by instinct rather than instructions. If that's the case just call me Julia!

3. WHY DO I WRITE WHAT I DO?
Well obviously I love to cook. I started blogging about it because I had many people asking me for the recipes I had created for them. I thought it was much easier to park everything in one spot and send them a link rather than writing out recipes over and over again. If we're talking about the tone and banter that surrounds each post, I guess that's just me. I'm a tad-bit sassy and a lot smart-assy and I find it's best to be yourself. Your readers will trust and appreciate you more.

4. HOW DOES MY WRITING PROCESS WORK?
It's pretty organic. I think of a recipe I'd like to try, I shop for it, create it, photograph it and then write about it afterwards. That sounds simple but it's a lot more work than you'd think. Sometimes recipes can inspire long stories with a ton of history, others stand alone as just "something I thought I'd try." I'm not much of a process person, this is probably why I work best alone. I'm one for pioneering new ways of doing things, walking your own path. I may not always be as popular as other blogs, but I'm me a that's the key to my success and happiness. Well, that, and coffee. Lots of coffee.


BLOGS THAT INSPIRE ME

There are so many different components to a blog, and I admire different blogs for different reasons...

If we're talking about inventive, ground-breaking recipes one of my favorites is A Brown Table. Nik makes incredible concoctions from his Roasted Purple Yam and Molasses Ice Cream to his Mango Spiced Baby Potatoes with Buttermilk Sauce.

For fun family recipes I know my son will enjoy I can think of no one better than Matt Robinson at Real Food by Dad. Matt is armed to the teeth with weeknight meals like Mexican Cheesy Chicken Bake and sweet treats like Brownie Bite Pudding Pops with Salted Caramel.

When it comes to writing style there is no one who can make me laugh like my girl, Kristy Gardner at SheEats. Kristy's wit speaks to her talent and intelligence all at the same time. Do yourself a favor and pour a bourbon-neat as you join Kristy for an evening of whole foods and fun.

There are a plethora of excellent food photographers out there but the ones who really knock my socks off are My Name is Yeh, Princess Tofu, Frolic Chocolate, Une Gamine dans la Cuisine and Lady and Pups. Be sure to eat before you visit these sites because if you weren't hungry before you found them, you will be after.

So there you have it. My blog tour. I hope it's given you a little more insight into Yumology and the inspiration behind it. I truly appreciate every single one of you who has joined me on this journey, and I hope you'll stick around for many more delicious adventures to come.

Cheers, Yummies!
xoxo

Wednesday, June 25, 2014


There are those dishes that just scream summer.

For me, this salad is one of them.

It's so simple but I don't make it nearly as often as I should.

Earthy flavors of fresh spinach combine with the salty spice of white onion, the tart freshness of mandarin oranges and the creamy sweetness of poppyseed dressing.

But enough talking about it. You taste it!


YOU WILL NEED

4 cups of fresh spinach leaves
2 tbsp of small diced white onion
1/2 cup of small peeled mandarin orange slices
1/4 cup of poppyseed dressing

GET COOKIN

  1. Add the spinach and onion to a large salad bowl and toss.
  2. Sprinkle the mandarin oranges evenly over the salad and pour the dressing over the top.
  3. Toss and serve.


An excellent side dish for meats fresh off the grill, or a fresh lunch for you to enjoy on your own.

Cheers, Yummies!

Tuesday, June 24, 2014

ALOHA paid me to write an honest review about my experience with their products. 
All opinions within this post are my own and are based on my own unique reaction to the product.

As a food blogger I eat a lot of crap.

Let me rephrase…

I eat a lot of delicious food, not all of which is as wholesome as my body would like.

It was after a particularly delicious and unhealthy couple of months that I found myself researching detox diet programs.

I knew I wanted something all natural. Something without a 40 page instruction manual and a 15 page "side-effects may include…" section. I wanted something that was reliable and could be easily integrated into my daily diet routine.

ALOHA was the perfect choice.

I noticed their ads in many of my social media feeds, did some online research and reached out to their marketing department to see about working with them on this post you're reading now. I was sent a FREE trial and the rest was history. My Daily Good green powder packets came in the mail and I was hooked.


If you read the literature you'll see that ALOHA's Daily Good can be consumed a number of ways. Just add it to your favorite smoothie, juice or salad dressings once a day for five days. Five days is the length of the FREE trial, but you can order more if you're like me and want to continue to feel fabulous for as long as possible. 

I got fancy and began to experiment with my Daily Good packets in a few fun recipes which I'll share with you over the next two weeks. The ingredients on the packet are highly encouraging for those seeking to live a more natural lifestyle. The power in the little packets comes from the following "14 nutritious thoughtfully sourced whole foods."

ORGANIC SPIRULINA
ORGANIC SPINACH
SUSTAINABLE MORINGA
ORGANIC GREEN PEAS
ORGANIC WHEATGRASS JUICE
ORGANIC WILD BLUEBERRIES
ORGANIC RASPBERRIES
WILD-HARVESTED COCONUT WATER
ORGANIC LEMON
ORGANIC KING TRUMPET MUSHROOMS
ORGANIC ENOKI MUSHROOMS
ORGANIC OYSTER MUSHROOMS
ORGANIC HAWAIIAN YELOW GINGER
HAWAIIAN RED ALAEA SALT

I'll admit, I had to look up what some of these things were, but when I did I had a much better understanding of the health benefits The Daily Good provides.

DETOXIFIES AND HELPS BALANCE WEIGHT
IMPROVES AND TIGHTENS SKIN
KEEPS ENEGY UP AND HYDRATES
PROVIDES POWERFUL ANTIOXIDANTS
BOOSTS IMMUNE SYSTEM
ONLY 40 CALORIES

After day one I definitely noticed a difference in the way my body processed water. I felt less bloated and I was using the bathroom more frequently. I did notice a significant boost in energy as well. I don't doubt that this came from The Daily Good packets, but I also think that the psychology behind beginning a detox program like this one helps give people a boost. I was so excited to be doing something I knew would benefit my body in so many ways, it changed the way I tackled every daily task. More positivity and more patience.

I haven't quite felt the skin benefits kick in yet. I'm sure they will as I continue my regimen. A whole foods diet is bound to expedite the process, so be sure to avoid processed foods as much as possible if you are planning to embark on this wellness journey.


The FREE trial of ALOHA is worth it! Just like any detox program please be sure to consult with your doctor if you have any health concerns or are pregnant or nursing. I hope you will share your ALOHA Moments with me in the comments section below. Please be aware that any comments can be used by ALOHA in the promotion of their products. 

Cheers to a healthier, happier you, Yummies!
ALOHA paid me to write an honest review about my experience with their products. 
All opinions within this post are my own and are based on my own unique reaction to the product.

Friday, June 20, 2014

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

For many people summer means ice cream. Don't get me wrong, I enjoy a good popsicle just as much as the next person, but these days, as I get older and am increasingly concerned about my child's health and eating habits, I am constantly seeking healthier options for my family.

Believe it or not, the very first post I ever wrote on Yumology was about discovering almond milk. I wrote about how the sweet, creamy, earthy flavors were a welcomed alternative to regular cow's milk, and how it was a relief to find a product I could rely on without the nagging questions of how the cow's had been raise, fed treated, etc.

For anyone doubting the quality and health benefits of Silk Almond Milk, I invite you to try it. Collect coupons from Silk's Facebook page and try their new Silk Protein + Fiber Blend in your morning smoothie or coffee. Be extra adventurous and dare to sample the Silk Almond + Coconut Blend, a refreshing mixture of coconut milk and almond milk together. One of my favorite summer treats is frozen blueberries and fresh basil leaves in a tall glass of Silk Almond + Coconut Blend milk.
Encourage a healthier summer for your family. Share your favorite Silk Almond Milk recipes and snacks in the comments section below. Comments submitted may be displayed on over websites owned by the sponsoring brand.

Cheers!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Thursday, June 19, 2014



I know that using a slow cooker in the summer is considered a rare form of foodie-insanity, but I couldn't resist. I had this huge craving for curry that had to be dealt with.

When we lived in New York we could order the most delicious, authentic, flavorful curries any hour of the day. Now that we're in Kansas, finding good Indian food is a challenge. Ergo, I took it upon myself to recreate my favorite tandoor takeout with a midwestern twist.

Moroccan and Middle-Eastern foods are very spice-heavy so be prepared to give your spice rack a major workout!

YOU WILL NEED

6 chicken drumsticks
6 minced garlic cloves
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp sweet paprika
1 tbsp sea salt
1/2 tsp black pepper
1 cup of grated yellow onion
2 tbsp olive oil
1/2 tsp saffron powder
1/2 tsp ground turmeric 
1 cup of pitted green olives
Juice from 2 lemons
1 cup water

GET COOKIN
  1. Remove your chicken drumsticks from their packaging and wash them.
  2. In a large bowl use your fingers to mix together the cumin, ginger, paprika, salt, black pepper, saffron powder and turmeric.
  3. When all of the spices are mixed gently massage in the olive oil, minced garlic and grated onion to form a paste.
  4. When the paste is well mixed slowly add the lemon juice and water and whisk until smooth.
  5. Add the chicken drumsticks to the slow cooker and pour the sauce over them.
  6. Toss the drumsticks in the sauce to make sure they are well coated, then toss in the olives.
  7. Cook in your slow cooker on low for 4-6 hours.
  8. Serve with basmati rice.
I let my drumsticks cook in this sauce for six hours and the chicken just fell off the bone. It was so tender and flavorful. I hope you try it. 

Enjoy, Yummies!

Thursday, June 12, 2014

This shop is part of a social shopper marketing insight campaign with Weave Made Media® and Klondike, but all my opinions are my own. #weavemade #KandyBar  http://my-disclosur.es/RgFrEH

I'm a new parent. My son is only two years old, but I am rapidly being initiated into the summertime chaos of soccer camp, swimming lessons, basketball camp and play dates. Our daily schedule is non-stop. 

While I love the fact that my son is engaged in activities that keep him happy and healthy, all this physical activity makes him constantly hungry! My bag is always packed with snacks, drinks and goodies that will get us from one stop to the next. 

 Grabbing himself a Klondike Kandy Bar snack, and one for mom too!

Cheese!

Portability is key when feeding a toddler. It has to be something that comes neatly packaged ready to be eaten in small bites. That's why I was so excited when one of our favorite brands Klondike, came out with Klondike Kandy Bars, chocolate-crunch-coated bars filled with ice cream, caramel or chocolate filling. They're the size of a candy bar so they're easy for little toddler hands to hold.

Our family likes to enjoy our Klondike Kandy Bars outside after dinner. Since toddlers can't sit still very well it's the perfect time for us to enjoy summer nights playing in the driveway or taking our dog for a walk. 

Silly faces while we enjoy our evening treat.

Right now there are three different flavors of Klondike Kandy Bars to choose from: Fudge Crunch, Caramel & Peanuts and Cookies & Cream. I myself am a big fan of the Caramel & Peanuts, my husband likes the Cookies & Cream, but my son loves the Fudge Crunch. We leave it to you to decide which one will be your favorite! 


You can get Klondike Kandy Bars at your local grocery store, WalMart or Target in their freezer sections. Klondike makes it easy to beat the heat this summer!

This shop is part of a social shopper marketing insight campaign with Weave Made Media® and Klondike, but all my opinions are my own. #weavemade #KandyBar  http://my-disclosur.es/RgFrEH





Tuesday, June 10, 2014


So, I have this friend.
Who bakes.
She makes the most amazing sweet treats.
Her brain just operates on a higher Sunkist level of bake-waves.
…I should trademark bake-waves…

You should bake this.
Like, now.
Now.

YOU WILL NEED

75 pretzel sqaures.
1 box of brownie mix
2 eggs
1/2 cup vegetable oil
1/4 cup of water
1 cup of caramel sauce
1/2 pretzel salt.

GET COOKIN'
Preheat your oven to 350 degrees.

In a 9x9 baking dish add two layers of 25 pretzel squares on top of each other. (50 squares to form the crust base.)


Prepare the brownie mix as directed on the box (mine required 2 eggs, 1/2 cup of vegetable oil and 1/4 cup of water.)

Pour the brownie mix over the pretzels then add the final 25 pretzel squares to the top of the brownies and bake at 350 for 30-40 minutes, until the brownies firm.


Remove the brownies from the oven and let them cool for 20-30 minutes.

Pour the caramel sauce over the top of the cooled brownies and spread it evenly.


Sprinkle the pretzel salt oven the top of the caramel sauce.


Cut and serve as squares.

In related news, I really need to cook with pretzels more. 

Cheers, Yummies.
xoxo