Healthy Strawberry Almond Smoothie

I have big plans for the weekend. We are going to be baking cookies and delivering them to our friends. We are going to be wrapping presents while drinking hot chocolate. We are going to be watching Christmas movies while eating popcorn. We are going to have the best time ever. Admittedly, this won't be the healthiest weekend ever, but I am doing what I can to create balance by incorporating plenty of veggie-based meals and healthy smoothies to make sure we are still getting the things our bodies need. It's a tough job but someone has to do it. This Strawberry Almond Smoothie recipe makes my job a lot easier, that's for sure. Sweet strawberries, unsweetened vanilla almond milk, a couple tablespoons of almond butter, and a healthy dose of wheat germ make this healthy smoothie a tasty, nutrient-packed hit (even with the super picky 3 year old). That makes me happy amidst the seemingly endless stream of Christmas cookies.

This year, we are not traveling anywhere for the holidays. We are staying home, getting ready for baby, praying that the snow they are forecasting for Denver in the days leading up to and including Christmas actually happens, and spending some last precious moments as a family of 3. I think just last night it hit me that this new little one of ours will be here VERY soon. I've been aware of the timing, obviously, but it really sunk in last night and now I'm giddy/terrified/anxious about this little boy's arrival. We bought a big boy bed for our 3 year old last weekend and having that set up has been good. He's getting used to having two beds in his room, since he'll be sharing the space eventually, and very sweetly places his blankie in his baby brother's bed on occasion. The fact that he is so thrilled to be a big brother is a huge help for my sanity. Although, we are in the thick of the terrible 3's (terrible 2's are a lie, by the way) and that often triggers a little panic for us parents. It will all work out, I'm sure. We'll survive, just as we did during those first difficult weeks with our first baby. Will it be hard? Absolutely. Can it be done? Oh, yes. Will there be so much more love to go around? So. Much.

My priorities go something like this right now: spend as much time as possible with the guy in the photo above; take afternoon naps; do yoga; take baths; don't freak out. And in the midst of all of that I'm working on putting together posts for the blog so I don't leave you all hanging while I'm a sleep-deprived, mommy zombie. You're welcome...? Some days are easier than others, but generally life is good. I mean, look at those little hands wrapped around that smoothie. Need I say more? Sweetness.

I hope you are all staying calm and cool during this time of holiday rushing around. I hope you are treating those around you with as much kindness as you can muster, despite the frustrations that may come your way. And I hope you are finding time to tend to and nurture your mind and body to help you survive it all with grace. Cheers!

Healthy Strawberry-Almond Smoothie

Makes 2 large smoothies

10 oz frozen strawberries

1 large banana

1 1/2 cups unsweetened vanilla almond milk

2 tablespoons almond butter

2 tablespoons wheat germ

Combine all ingredients in a blender. Blend until smooth. Serve immediately!

*Note: I don't feel the need for additional sweeteners in this smoothie thanks to the strawberries and banana, but if you're looking for a little more (and trying to stay away from sugar) I recommend adding a little honey, maple syrup, or 1 pitted date to the smoothie.

Healthy Eggnog Overnight Oats

Six weeks. In only six weeks we will be welcoming a very tiny little baby into our family. Well, let's be honest...based on the weight of #1 at birth (8.9 pounds to be exact) he may not be too tiny. Still, that seems like a pretty short amount of time. I spent some time last night looking through pictures of Riley when he was born in Tokyo and I kept going between moments of glee to have a newborn and moments of complete terror to have two kids instead of just one. I am told that these feelings are completely normal. I suppose you wade through the waters of having 2 kids the same way to do when you have your first. Just keep plugging along doing the best you can and making sure everyone is still alive at the end of the day. I suppose that means I have to be even more purposeful with the way I start my day to make sure it ends well. It's a good thing I've discovered overnight oats. Hello, easy! And these healthy eggnog overnight oats are perfect for the holidays.

Healthy Overnight Eggnog Oats | Set the Table

I like to make my overnight oats with almond milk, which is why my recent (and perhaps a bit behind the curve) discovery of eggnog made with almond milk inspired me to add a little holiday spin to an otherwise very basic breakfast. The flavor is wonderful and, to add some extra creaminess, I added a little vanilla yogurt. The regular kind, not Greek. Though I'm sure whatever you have on hand would be fine.

Healthy Eggnog Oats | Set the Table

Now, let's talk about my favorite part of any meal: the add-ons. I sprinkle plenty of ground cinnamon over my oats (random pregnancy craving plus cinnamon is just plain delicious), along with toasted walnuts and sweet raisins. I like to go a little heavy handed on the toppings to give a little variety to the texture of my oatmeal but you can of course do as you please to suit your tastes. I've been thinking about how delicious (and slightly sinful) this recipe would be with crumbled ginger snaps on top. Am I crazy? Sure. Is that so bad? Depends on who you ask.

My sister is coming to visit today (squeeeeee!) and I'll definitely be giving this to her for breakfast. What could be better than a comforting bowl of oatmeal for holiday guests? Not much, if you ask me. Rebecca and I will be having a Sister Christmas Celebration since we won't be together for the actual holiday this year and eggnog flavored things seems like the perfect way to kick things off. I'll also be freaking her out with the crazy ninja moves the little baby in my belly makes all day every day. It's gonna be awesome.

Healthy Eggnog Overnight Oats

Makes 2 Servings

• 2/3 cup rolled oats
• 1 cup almond milk eggnog (or reduced fat egg nog. or just almond milk.)
• 1/3 cup vanilla or plain yogurt
• 1/3 cup toasted walnuts
• 1/4 cup raisins
• 1 tablespoon ground cinnamon (sounds like a lot...totally worth it)

Combine the oats, nog and yogurt (in that order) in a jar. Do not stir, simply cover with a tight fitting lid and refrigerate overnight.

In the morning, stir the oatmeal and transfer to a bowl. At this point, if you'd like it warm (which is totally optional but extra comforting) microwave it for 30 seconds to 1 minute.

Top with the walnuts, raisins and cinnamon and enjoy!

Olive Oil Pumpkin Muffins

Today was one of those perfect days. Beautiful weather, a happy, super sweet almost-3-year-old, and a morning full of moments that made me want to freeze time. From the aggressive movements of the baby inside of me to the sweet smiles and kisses of my not-such-a-baby boy, I melted over and over again. We passed by a huge Christmas tree while we were out running errands and the icing on the cake moment of the day was watching Riley's face light up as a huge smile spread across his face and he covered his mouth with a very small, chubby, toddler hand. It made me not at all sorry that Christmas is all around us already. Even though the holidays seem to have exploded earlier than ever, I'm still holding on to pumpkin season. These super healthy olive oil pumpkin muffins are the perfect way to indulge without any guilt. These tasty treats are full of vitamin-packed pumpkin, heart-healthy olive oil and are sweetened with maple syrup and honey, which are significantly healthier options than white or brown sugar.

Bonus: they are kid-friendly!

This recipe is largely based on the olive oil zucchini muffins Lindsay from Pinch of Yum posted over the summer. (Riley asks for them every time we go to the park. He assumes park time equals zucchini muffin time.) Needless to say, we fell in love with those muffins and I was sure we could create a fall version with pumpkin in place of zucchini. I added a lot of pumpkin spice seasoning plus a little extra cinnamon (I blame being pregnant for that one- I cannot get enough cinnamon), which make these muffins the ideal autumn treat. I can say from personal experience that they are equally delicious with a cup of coffee in the morning as they are with a cup of chamomile tea at night.

If you have been over-indulging in pumpkin spice lattes and baked pumpkin-y things at the local coffee shop and need a sugar break, these olive oil pumpkin muffins are the answer. Heck, you might as well enjoy them with my lighter pumpkin pie latte! Double pumpkin whammy. You're welcome.

Olive Oil Pumpkin Muffins

Makes 12-15 muffins

Recipe adapted from Pinch of Yum's Honey & Olive Oil Zucchini Muffins

• 1 cup pumpkin purée (canned or homemade)
• 2 eggs
• 2 teaspoons vanilla
• 1 cup olive oil
• 1/2 cup maple syrup
• 1/4 cup honey
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin spice seasoning

Preheat the oven to 350 degrees Fahrenheit. Line a regular muffin tin with liners and set aside.

Combine the pumpkin, eggs, vanilla, olive oil, maple syrup and honey in a large bowl. Whisk until smooth.

In another bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon and pumpkin spice seasoning.

Sprinkle the dry ingredients over the wet ingredients and fold until just combined.

Fill each muffin liner 2/3 of the way full of batter. Bake for 15-18 minutes until the muffins have puffed up nicely and developed a light golden crust.

Pumpkin Spice Oatmeal

Lately, I've been trying to make breakfast more of an event. I'm fully aware that once we have a second little one around this may not be possible, but a girl can dream, right? I've been getting up a little earlier than usual, spending time waking up, and then deciding what to make. This keeps me from just tossing anything and everything into a bowl and covering it with milk. Oatmeal is often the first thing that comes to my mind because I can dress it up to fit that day. Yesterday, for example, we woke up to cloudy, cold, rainy skies. Comfort food was all I think of and this time of year that means something pumpkin spiced. This pumpkin spice oatmeal was absolute perfection.

The pumpkin puree I posted the other day just melts into the oatmeal and creates a luxuriously creamy texture that is hard to resist. I sweetened things up with a little maple syrup and added that wonderful, warm cinnamon-spice flavor with a couple teaspoons of pumpkin spice seasoning. Topped with crunchy, protein-packed toasted walnuts, this made a super satisfying breakfast that could honestly pass as dessert. So awesome.

The 5 minutes of complete quiet that happened while I ate this bowl of perfection were sweet, too. And exactly what I needed in the midst of a couple really tricky days. Sometimes being a mom is hard. Not everyone tells you that but I'm guessing its not an easy thing to describe. At least the hard days sometimes begin with a delicious, healthy breakfast so you don't have a complete nervous breakdown, right?

Who knows? The way this week is going this just might end up being my dinner tonight. And that's totally fine with me.

Pumpkin Spice Oatmeal

Ingredients

• 2 cups water
• 1/4 teaspoon salt
• 1 cup old-fashioned rolled oats (not quick cooking)
• 1/3 cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 2 tablespoons real maple syrup
• 1/3 cup toasted walnut halves

Instructions

1. Bring the water to a boil in a medium saucepan. Add the salt, then the oats, and stir. Lower the heat and simmer for 10-15 minutes.
2. Stir in the pumpkin puree, pumpkin pie spice, and maple syrup. Cook until heated through.
3. Transfer to two serving bowls, top with the toasted walnuts, and serve as soon as humanly possible.

Apple Cheddar Scones + Tillamook Trip

Apple Cheddar Scones? Yes. They are amazing. The sweet, tart green apple and gooey, warm pockets of sharp cheddar are a match made in heaven. My husband always asks me where I get the inspiration for my recipes. For this particular recipe, the inspiration came from a brief visit to Oregon when I was lucky enough to attend an event hosted by Tillamook with a group of fellow food bloggers. We spent a lot of time eating cheese and ice cream together and this pregnant lady was very happy about all of that. I think I filled my calcium quota for the next 3 months. Aside from eating all of the things, we also learned a lot about how their company works. We met some of their key employees who work to make sure the products they put out on the shelves are of the highest quality. We were able to soak in the beauty that is the Oregon coast. And perhaps most importantly, we were able to make a personal connection with a company that has truly proven itself over and over again throughout the years. I didn't really have one specific company I looked to for cheese, ice cream, or yogurt, but now I do.

Seriously. So. Much. Cheeeeeeeese.

I'm convinced a huge reason for the balanced flavor and consistent quality of Tillamook's cheese is thanks to this guy:

This is Dale. He has been working at Tillamook for 45 years. Yep. You read that correctly. FORTY-FIVE YEARS. He knows what he is doing and takes his cheese very seriously. That's my kind of guy.

We were also able to visit Jill who is the Product Quality Manager. All I have to say is this: if I'm ever in a taste-testing competition I don't want to be up against her. Her taste buds are seriously talented. Yes, that's absolutely possible.

After our tour at the factory, we headed to the coast where we got to check out our room at the Inn at Cape Kawanda. If Brad and I get a chance to take a parents only vacation any time soon I want it to happen here. The rooms have gorgeous views of the ocean that are enchanting (perhaps more so) despite the heavy fog that settled over the area while we were there.

That night, we enjoyed a pretty amazing dinner on the ocean. And by dinner I mean I filled myself up on the incredible appetizers and didn't have room for an actual dinner. I mean, look at these oysters. Those plus a cheese plate, some amazing fritters, and clam chowder were enough to send me over the edge.

Of course, I had plenty of room for dessert: Tillabars. Oh man. Enjoying one of those while sitting around a campfire with a group of talented women who I grew to greatly admire with a pretty incredible ocean backdrop was just about perfect.

The following day, I woke up early to sit on the balcony, drink some coffee, and enjoy my last look at the view from my room. It was lovely.

Then, we visited one of the Tillamook dairy farms and spent some time with a lot of these ladies:

They were super curious, especially when my baby bump got close enough to the fence. It is possible that I flew home that night with a big, muddy cow nose print on my shirt directly over my belly button.

Here's the deal: running a dairy farm, or any farm for that matter, is a lot of work. The family who ran this particular farm were incredible. They love the cows and are full of knowledge about how to take care of their cows starting at birth. I am still in total awe of their dedication and ability to dedicate their lives to these animals.

Needless to say, I fell in love with Oregon thanks to this Tillamook Blogger Summit.

And I fell even more in love with their cheese.

And yogurt.

And ice cream.

When I came home, I went straight to Costco and bought a huge block of Tillamook Sharp Cheddar and got to work using it in any way I could imagine. These scones are my favorite thing so far. They are full of fall flavor thanks to the apples and a little sprinkle of nutmeg with pockets of gooey, melty cheese in each bite.

Tillamook sharp cheddar is really the best choice for cheese in this recipe. The sharpness is key. No mild or medium cheddar here, folks!

Apple Cheddar Scones

Serves 8

Total time: 20 minutes

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons chilled, unsalted butter cut into 1/4 inch cubes
• 1 granny smith apple, peeled and cut into 1/4 inch cubes
• 8 oz sharp cheddar cheese, cut into 1/4 inch cubes
• 1 cup heavy cream

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.
2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
3. Scatter the butter over the flour mixture and use your hands to work it into the dry ingredients until it resembles wet sand with some pieces remaining pea-sized.
4. Stir in the apple and cheese cubes and mix to coat them.
5. Stir in the heavy cream with a fork until the mixture is just combined.
6. Turn the dough onto a work surface and knead together until there are no dry spots and the dough just comes together.
7. Pat into a circle about 8 inches in diameter.
8. Cut into 8 triangles and place on a parchment lined baking sheet.
9. Bake for about 13 minutes or until golden brown on top.

Notes

This recipe is based on the cream scones recipe from Cook's Illustrated: Baking. If you don't own that book, GET IT NOW.

Homemade Pumpkin Pie Latte

This morning I went to one of the few truly local, quality coffee shops in our neighborhood. They serve coffee that has been roasted in Boulder, all the employees are volunteers, their food is almost all made in-house, and the money they make goes to providing clean water to those in need in Africa. To make the whole thing even more wonderful, they have a killer Pumpkin Pie Latte made with ACTUAL PUMPKIN. It is my new fall obsession and I don’t know that I can ever go back to the run-of-the-mill “pumpkin” stuff. And just to be clear, I have been obsessed with the pumpkin latte concept since it began. I mean, completely and utterly obsessed to the point that I felt a palpable sadness when we lived in Tokyo and couldn’t get anything similar.

Aside from my obsession with their current seasonal latte flavor, this little coffee shop made me smile this morning thanks to the kindness of three people. The first was a fellow mom, sans-children, picking up some coffee before she started her day. She glanced at my growing belly and asked if I was expecting and the conversation continued from there. She told me about her two kids, we shared sympathies for rough mornings of tantrums and trips to the grocery store that leave us wondering why we do these things. Then we moved to those sweet moments that make it all worth it: there are the impossibly wonderful little kisses, the hugs that never last long enough, and the countless other ways kids remind us why we get into this whole parenting thing. It was a brief conversation, but it was comforting to me. As this fellow mom grabbed her coffee and prepared to carry on with her day, she wished me the best of luck and she meant it.

The next encounter was another customer who had just walked in to order his coffee with a friend. I was leaning against the door frame near the coffee-pick-up counter, absent-mindedly rubbing my belly, and he said, “That is the sweetest thing ever.” I smiled quietly to myself and realized that, yes, it is the sweetest thing ever. It was a little sad for me when I was no longer pregnant with my son because I missed that quiet connection. Of course, I developed a connection that is much stronger with him in the weeks and months that followed his birth, but there is nothing like the feeling when they are still inside.

As I grabbed my pumpkin pie latte from the counter, the barista, who I’d seen the day before, said the usual “have a great day”, but he followed it up with something I wasn’t expecting. He said, “It was really nice to see you two days in a row”.

None of these encounters lasted all that long, but each one of them made me love that little coffee shop and the people that frequent it. It made me appreciate the fact that finding a little local spot rather than a chain can absolutely change your outlook on what would otherwise be a normal, run-of-the-mill day.

Today, I’m sharing my own version of a Pumpkin Pie Latte since I know the majority of you cannot come out to Old Towne Arvada and get one at my favorite little spot. And most of us cannot afford the $4 bill too often. I’d like to encourage you to make this for your friends. Share it with them and let the warm spices do their work to make them feel comforted and warm inside. And while you’re at it, take a moment to say something loving and kind to them.

Because loving one another can't hurt, right?

Homemade Pumpkin Pie Latte

Serves 1

Total time: 10 minutes

Ingredients

• 1/2 cup pumpkin puree
• 1 tablespoon pumpkin pie spice, plus extra for garnishing
• 1/2 cup maple syrup
• 6 oz whole milk (or 2%)
• 2 oz espresso or very strongly brewed coffee
• 2 tablespoons whipping cream, whipped and left unsweetened

Instructions

1. In a small saucepan, combine the pumpkin and the pumpkin pie spice over medium heat.
2. Stir with a spatula or wooden spoon until heated through. This lets the spices really bloom and makes the pumpkin have a more intense, less raw flavor.
3. Add the maple syrup and stir for about 3 minutes until the mixture resembled a thick (but not too thick) syrup. This is a lot like making a simple syrup for cocktails.
4. Meanwhile, put the milk in a glass measuring cup that is microwave safe and heat for about 1 minute and 30 seconds until steaming but not scorched.
5. Add 1 or 2 tablespoons of the pumpkin syrup to the milk and whisk to combine.
6. Add the espresso to a coffee mug and top with the milk/pumpkin mixture. Stir to combine.
7. Top with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
8. Enjoy immediately!