No-Bake Chocolate Chunk Quinoa Bites

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First off, happy Halloween! Secondly, my office is in candy overdrive. We have a bit of a Reese’s and Kit Kat addiction around these parts, with 3lb bags constantly hiding in the office kitchen cabinet. So dangerous, and anyone who knows me knows that I have zero control in such scenarios.

To attempt to combat this dilemma, I concocted these little guys for you all to try. They really do hit the spot for when I’m craving something chocolate-y after lunch, yet are packed with protein and fiber, with as little sugar as I could get away with. The fact that they’re no-bake makes these a great little snack.

Stay tuned for more editions of these, because I’m in love and want to see what other kinds I can whip up!

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Ingredients
(Makes 12 bites)

1 cup white quinoa, cooked
1 cup quick rolled oats, uncooked
3/4 cup unsweetened coconut flakes
1/3 cup semi-sweet chocolate chunks
1/4 cup creamy almond butter
1/2 cup maple syrup
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp sea salt

To Make
To prep, line a baking sheet with parchment paper and set aside, then pour your coconut flakes on to a plate and set aside.

To begin making, pour your cooked quinoa, oats, almond butter, maple syrup, vanilla, cinnamon, and salt into a large bowl. Using your hands or a spatula, thoroughly mix ingredients until well incorporated. Once batter is complete, add your chocolate chunks and fold into the mix.

Using your hands, roll your dough into golf ball sized spheres and place on your parchment paper. Once you’ve rolled all of your dough, roll the bites once more into the coconut flakes until fully covered. Place back onto your baking sheet and set into the fridge for about 30 minutes.

Once chilled, store in tupperware in the fridge for up to a week.

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October Moodboard

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This October has been beautiful! The leaves have changed, the weather is gorgeous (a tad warm this week if you ask me thought…), and we’re feelin inspired! What about October has made you happy? xo


{clockwise from left corner 1, 2, 3, 4, 5, 6, 7, 8, 9}


 

Savory Bread Pudding

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I’m a huge fan of sweet bread puddings, filled with raisins and cinnamon galore, but in this case I was in need of dinner, had a bag of spinach that was on it’s way out, and a baguette that could knock a burglar cold. In an effort to avoid as much food waste as possible, I decided to make something a little out of the ordinary that seemed like it would be a challenge to mess up. This tasty little delight is filled with ham, cheese, and all things savory and wonderful. It’s also boy-approved (if you’re needing to please the bae), and could easily serve as a breakfast option as well.

For anyone else ever looking into options for stale bread, check out this helpful little post. Next time I may do meatballs.


Ingredients
1 large baguette, stale (roughly 1.5 ft long)
3 cups 1% milk
2 large eggs
1 cup asiago (I used a blend of asiago of parmesan)
2 cups fresh spinach, roughly chopped
2 cups ham, shredded
1 tsp salt
1 tsp black pepper
1 tsp garlic powder


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To Make
Preheat oven to 375 and set aside an 8 x 8 baking sheet.

In a large mixing bowl, combine your milk and eggs, whisking until thoroughly mixed. Add in your garlic powder, salt, and pepper, continuing to mix well. Set aside your mixing bowl to cut your stale/hardened baguette into cubes. Be careful in doing so, as it’s very challenging to cut once the crust has been hardened.

Once cut, combine your bread into the mixing bowl and thoroughly mix, allowing the bread to soak up the milk. Once combined, chop your spinach and shred your ham over the cutting board. Add these ingredients to the pan mixture

Spread this mixture onto your pan. Once combined, chop your spinach and shred your ham over the cutting board. Add these ingredients to the bread mixture, as well as most of the cheese (leaving some to sprinkle on top). Once everything is fully incorporated and settled into the pan, add the remaining cheese on top then place into the oven for 45 minutes.

When fully cooked, the inside should be a little more gooey than cake, and the top golden brown.


 

 

CT Eats Out x G&M // Farm to Street

As you may have noticed at this point, we are all about promoting our lovely little state, and we love to give Hartford the shoutouts it deserves whenever possible! We also mentioned awhile back that we are starting a monthly contributing post over at CT Eats Out, and we’re thrilled to start off with a gorgeous photoshoot to promote the Farm to Street Dinner happening in Hartford in a couple weekends! We partnered with Alycia from CT Eats Out & photographer Allegra Anderson to create 3 gorgeous and tasty recipes to get you inspired to pack your own dinner for the Farm to Street event. Find the recipe links below!

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Purple Cauliflower Tabbouleh


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Leek and Goat Cheese Tart


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Fresh Herb and Edible Flower Salad


{All photographs by Allegra Anderson}

Happy Weekend!

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Happy Friday, loves! Well this week flew by, dang. And as we mentioned before, we have busy busy weekends ahead! But we’re not complainin’, the work week is almost over.

Can we talk about those dope sneakers for a moment? We’re feeling the spring closet itch, we want new everything – shoes, skirts, dresses, bags – you name it, we want it. Something about this crisp spring air invites the need for new clothes, ha. But we’re also trying to be good with our money, so we gotta stay strong, think about inventing new outfit combinations. Any tips for revitalizing your closet in the spring without breaking your budget? xo G&M


cct // Yup, these are bizarre! 17 Bizarre Celebrity Couples from the 2000’s That Time Forgot

rkv // 16 Chicken Dishes to Make the Most of Spring

cct //  Apartment Therapy’s Ultimate Find-Your-Style Quiz

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cct // Yes, yes… White Pizza With Pecorino, Scallions and Egg

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cct // Ok Game of Thrones fans – 9 Times Actual History Was More F***ed Up Than “Game Of Thrones”

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Travel Diary // Portland, Maine

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Oh Maine, you’re so good to our bellies and souls. Such a pretty little city with such amazing food and sites. My group of close gal-pals in Boston have some big changes coming up (with one of them moving back to England next month, nooo!), so we decided to take a mini girl’s weekend vaca to have something memorable in the books.


We drove in Saturday morning and arrived just in time to grab an AMAZING lunch at Even Tide Oyster Co. Have you guys ever had a Bubbly Mary? Being that it’s prosecco and Bloody Mary mix, it sounds a little funky, but as their menu described, don’t knock it till you try it, because it was a killer pairing with my insanely delicious lobster roll. The lobster roll was less traditional than I’m used to, in that it came on an Asian-style bun, but ended up being one of the best I’ve ever had (which is quite a few!).


We then putzed around town just to see the sites and bop into the local shops. This peacock chair was HUUUUGE and I wanted it.

The above photo was taken in a store dedicated to Scandinavian design and food, which was total eye candy.

^ Just a straight up silverware collection, but I thought it was pretty 🙂



After lots of walking, we swung into Central Provisions to grab a pre-dinner bottle of wine and some snacks. We ended up sitting at the bar right as the early-dinner crowd came in and it was glorious. All of the food looked so beautiful, with a lot of care and detail that goes into it. We split a small flatbread, but wish we had more! We felt silly knowing that we had our full dinner coming up elsewhere in just a few hours!


We grabbed a more casual dinner at David’s where I got the shrimp and scallop screwers. Perfectly charred with a delicious tomato puree underneath. It hit the spot for sure.


The next morning I woke up super early (because we had PASSED OUT from being tired from all of the walking the day before) and I took a walk around town and grabbed some coffee at Bard Coffee with my roommate. Really high quality coffee, nice and nutty with a bold kick.

Above: an AMAZING chai donut from the Holy Donut


Lastly before heading home we checked out the beautiful Portland Head Light. The weather was perfect for it, and we had a really fun time doing the cliff walk and exploring the nearby fort ruins in the area.

Have you guys been to Portland? Any other recommendations for the next time we stop by? xo


 

Happy Weekend!

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This weekend is going to be glorious! Great weather and fun times ahead. Reg is celebrating her roomie Liz’s birthday, and Christa is going to be in NYC visiting her college gal pal, Brit.

What do you all have planned? Hope it’s a good one! xo G&M


cct // Because, duh! Here’s Where to Find all the Cool Stuff from the Shosh in Japan Episode of Girls

rkv // Sweet & savory midnight snacks

cct // Raindrop cake!! If we actually head into Brooklyn on Sunday for the flea market and Smorgasbord – I might be tempted…

rkv // Treat-yo-self rewards that aren’t food or shopping

cct // When to Travel This Year, Based on Your Astrological Sign

rkv // And now that you’ve figured out where to go, here’s how to get there

cct // Adorable

rkv // 7 ways to dress up your boring Ikea frames


 

Espresso Peppermint Brownies

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If there’s one weakness I have, it’s dense delicious fudgy brownies. And in case you didn’t know, Dec. 8th is National Brownie Day, so we decided to pay our tribute. This recipe is pretty much as simple as homemade brownies get, and most certainly a crowd pleaser.


For the brownies:

  • 1/4 cup unsalted butter
  • 1/4 cup vegetable oil
  • 1 1/2 cups semisweet chocolate
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • eggs, lightly whisked
  • teaspoons vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder (optional)

For the topping:

  • 4 large candy canes

To make:

Preheat oven to 350 and set aside an 8×8 pan lined with parchment paper.

In a heat-safe bowl, combine 1 cup of your chocolate chips (save the rest to add to the batter), butter, and oil, and place over a small pot of boiling water.

Once fully melted and slightly cooled, combine in a stand (or hand) mixer with your sugars. Mix well, then add espresso, vanilla, and eggs. Add your flour and salt mixture and blend until just mixed. Fold in your chocolate chips.

Place in the oven for 30-35 minutes.

While baking, prepare your peppermint topping. *Warning, this part is loud*

Place your candy canes into a plastic baggie, removing the air, and adding into a second baggie. With a rolling pin or hammer, gently break your candy into pieces.

Once your brownies have five minutes left in the oven, remove and sprinkle on the candy. Place back in the oven and finish baking.


Recipe adapted from Food 52

Mushroom Asparagus Risotto

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My appreciation for mushrooms has only recently developed. In fact, I think this is the first time I’ve ever cooked with them. For the longest time I would avoid them, mainly because their texture just didn’t do it for me. However, I’ve recently learned that if they’re covered in enough butter, garlic, and wine, I’m a very happy camper. Last week I was craving something rich and delicious, and this dish hit just the spot.

The original recipe I made (adapted from Pinch of Yum) yielded wayyy more servings than I needed — about eight total. Considering I’m generally over a meal after about three servings, eight was definitely over kill. I ended up making a whole lot of risotto cakes to keep my palette interested (to make — form little patties, dip in egg wash, cover in panko, pan fry, and serve with a side of Greek yogurt). A very tasty interpretation, if I must say!

 

INGREDIENTS
(makes about 4 servings)

3/4 cups arborio rice, uncooked
1/4 lb of bacon
2 cups vegetable broth
1/4 cup white wine
2 cups cremini mushrooms, choppped
2 cups asparagus, chopped
4 cloves garlic, minced
1/2 medium Spanish onion
2 tbsp butter
salt & pepper to taste
parmesan for garnish

TO MAKE
In a large skillet, cook your bacon over medium-low heat. Once crispy, allow the grease to settle on a plate with a paper towel. After it has cooled, chop roughly and set to the side to prepare the rice.

On medium-low heat, melt the butter to a nice sizzle. Add your garlic, onion, rice, and a splash of the wine. Allow to toast slightly before adding the rest of your wine and vegetables. Cook your vegetables down slightly before adding 1/4 of your broth.

The next few steps are all about watching your rice. Once it has soaked up the liquids, add another 1/4 of your broth. Repeat this step twice more until all of your broth has been added. This is should take about 20 minutes. At this point add in your bacon, a dash of salt and pepper, and mix well.

By now your rice is cooked and ready to serve. Top it off with some grated parm and dive in.

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Happy Weekend!

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How pretty are those puppies up there? We want ourselves some figgy fizziness and we want it now. What are you guys up to this weekend? Christa will be traveling in Cali with her bae, while I’ll be supporting my recent addiction to American Horror Story. There’s also the possibility of taking a day trip with my roomies on Sunday to check out the fall foliage. We aren’t sure where yet, but I’ll keep ya posted. Have a beautiful weekend, all!

cct // Curtis and I will be arriving in Joshua Tree this afternoon after an awesome trip up to the Palm Springs Tramway (so cool!) Have any of you guys been there?! Any tips, tricks or recommendations?

rkv // I have a very plain frame-less mirror at home that is screaming for this makeover

cct // These gorgeous paintings are such an interesting idea! Check out all of the paintings here.

rkv // Use this infographic to see if your Halloween costume is offensive

cct // Reg got me hooked on Lord Huron from her last playlist, and now I’m obsessed! I’m not sure I can pick a favorite song yet, but this one is up there.

rkv // 8 ways to use your free time to impress your boss

cct // Guys, not get to get basic on you, BUT Pumpkin Spice Butter

rkv // Ugh, head-cold season is nearly upon us… let’s jazz up your chicken soup