I know I’ve done a poor job of giving updates on my #tfgbridal plan, but if you follow me on Instagram, you at least get more updates.

I’m skipping around a lot, and I still owe you all a post about the food at my Bachelorette party. And the juicing afterwards. But for now, I wanted you all to see what I made for dinner last night.

Some recipes I try are great. Some not so much. This was a winner.

Kale, zucchini, quinoa & black bean stuffed peppers.

Ingredients:

• 1-2 handfuls baby kale (or regular. just be sure to not include stem)
• 2 bell peppers (cut lengthwise in half)
• 1 small zucchini (diced)
• 1 can black beans
• 1 cup cooked quinoa
• 1 TB olive oil
• 1/4 cup vegetable broth
• 1 tsp finely chopped garlic
• 1/3 cup plain Greek Yogurt
• 1/2 cup shredded cheese of your choice
• salt + pepper + paprika

Heat oven to 400F. Line cookie sheet with foil, place 4 bell pepper halves on sheet. In a large pan, add olive oil, sautee zucchini until soft. Add kale. Let wilt. Stir. Stir in broth and garlic. Cook for 1-2 mins. Remove from heat. Stir in quinoa, Greek yogurt, black beans. Season with salt, pepper and paprika. Spoon mixture into pepper halves. Be generous! Sprinkle cheese on top. Bake for about 25 minutes or until peppers are soft. Voilá!

Dessert was homemade almond butter. Didn’t realize making almond butter is so easy. Add almonds to blender, blend at low speed, be patient. And you’ve got almond butter! Nothing added! I will never buy almond butter again!

As far as the bridal plan goes, my workouts have been as follows:

Monday: 1 hour vinyasa yoga

Tuesday: 2 mi run, .5 mi walk

Wednesday: will be 1 hour vinyasa yoga

I have been pretty good, but it’s hard to be perfect! I will say I got a craving for Swedish Fish last night…and satisfied that craving. Does anyone else get weird candy cravings?

Bon appétit,

That Foodie Girl

Some wanted the recipe, but I can hardly call it a recipe. It’s a mishmash of ingredients. Here’s the ingredients:

1 cup quinoa

sauteed vegetables of choice (I used zucchini, bell pepper & asparagus)

handful of vegan “cheeze” of your choice. (I used Daiya shredded mozzarella)

Cook the quinoa as instructed. Sautee vegetables in olive oil or coconut oil, sea salt and pepper to taste. When quinoa is done, add cheeze and stir until melted and combined. Add vegetables. Enjoy!

You might even have leftovers…I didn’t have the self-control though.

As you may or may not know, my Bachelorette weekend was last weekend. My bridesmaids and I enjoyed a fun-filled weekend in Sonoma, California (Healdsburg to be specific) hopping around vineyard to vineyard, enjoying delicious local wine and food. Healdsburg, CA is on the top of my favorite cities list. What a cute town. I can’t wait to show you all what we had! Until then here’s one of my favorite photos of us at Trentadue Vineyard in Alexander Valley.

As far as my bridal plan goes, I did a juice cleanse the day before my bridal portraits this week (more on that later) and I’ve been eating well post-Bachelorette… Workouts haven’t been according to plan, but life is busy 4 weeks before my wedding! This week’s workouts were the following:

Thursday: free weights (arms + abs + thighs), 1 mi run , 1 mi treadmill incline workout that left me extremely sweaty

Friday: 1 hour vinyasa

Hope everyone is doing well! Has anyone else been to Healdsburg, CA?

Bon Appétit,

That Foodie Girl

Today has been insane. Working, wedding planning meeting, more wedding planning, yoga, packing, cleaning, working…and fitting in a delicious lunch in there too of course.

This lunch was created in my mind while I was in a yoga class. Yes, I know you’re supposed to clear your mind and just focus on your practice, but when your stomach is growling and its 12:30pm,  it’s hard not to think about what I’m going to eat.

I was about to go grab something to-go, but it turns out I did have food in my fridge.

Into my salad went:

spinach

balsamic roasted tofu (finished off in a sauce pan to make it crispier)

quinoa

strawberries

carrots

red bell pepper

honey roasted peanuts

Topped with oil + vinegar. Didn’t need anything else! Perfect crunch and combination of flavors! I encourage you to try mixing up your salad routine…sometimes salads sound so blah, but they don’t have to!

And as for a recap on #tfbridalplan, things are going really well! I haven’t eaten any refined sugar (just a piece of dark chocolate here and there), and I’ve been loading up on the fruits and vegetables! This week I did my hard run on Monday, and then 1 hour vinyasa yoga Tuesday, Wednesday and today.

And now I’m off to my Bachelorette weekend!

Bon appétit,

That Foodie Girl

Today’s breakfast was 2 ingredient pancakes: banana and egg. Simple, easy, and it actually worked! This was a Pinterest win.

These pancakes were the thickness and texture of a crepe. Sweeter than usual (because of the dominant ingredient, banana), so don’t make these if you don’t enjoy bananas. Top with almond butter, PB or sprinkle with coconut flakes. I topped mine with peanut butter. It was a great salty offset to the sweet cakes.

The recipe to make the amount shown above: (for 1-2 people)

1 banana

2 eggs

(add a pinch of baking powder if you want them to be fluffier)

Mash banana with a fork, ensuring it’s completely smooth. Add 2 eggs and mix thoroughly. Heat pan on medium heat, add batter, but allow pancake to cook through before flipping. Stack it up and enjoy!

As far as my #tfgbridal plan update goes, Sunday was a day of rest and Monday was a brisk 4 mi run (8:30min/mi pace). Today is 1 hour vinyasa yoga. Lots of #tfgbridalplan meals coming your way!

Bon appétit,

That Foodie Girl

If you haven’t seen my bridal eating and sweating plan, check it out here before going any further. To continue the #tfgbridalplan series, I present you with a few breakfast and/or snack ideas.

This particular bowl was enjoyed as a breakfast. Plain non-fat Fagé Greek yogurt, drizzle of honey, fresh strawberrries and Kind granola. Strawberry season is finally here. Favorite time of year!

Enjoyed while watching the live streaming of the George W. Bush library dedication at my alma mater, Southern Methodist University. It was such a moving dedication, with all 5 living presidents and first ladies up on stage at my school. So cool.

Next up is a snack idea. Can be breakfast too. During my bridal plan, I’ve tried to reach for something healthier than tortilla chips + salsa or trail mix or just…chocolate. To tide me over until dinner (and to avoid overeating at dinner), I whipped up a little strawberry banana protein smoothie.

(Balancing on my tiny little balcony)

Into the Vitamix went:

1 cup frozen strawberries

1/2 banana

1 scoop Juice Plus vanilla Complete (plant based protein powder)

Coconut water (enough to get things moving)

Smoothies have been my go-to snack and breakfast for the past few weeks…and I almost always include a few handfuls of kale/spinach. But I wanted something pink this time

As far as my bridal plan goes, let me tell you I have not been perfect. I had Chick fil A for lunch yesterday and pizza the night before. As I’ve said before, it’s all about the balance. Eat an awesome salad, drink a green smoothie and stay healthy when you can. Sometimes a Friday night just calls for a pepperoni pizza and I have to be ok with that.

Workouts this week went as follows:

Monday: ran 4 miles, walked 1

Tuesday: in-home dance workout (YouTube–thanks for the idea, Steph) + upper arm free weight workout

Wednesday: 1 hour vinyasa yoga

Thursday: rest

Friday: 1 hour vinyasa yoga

Saturday: 1 hour brisk walk

This week I will be aiming to go to yoga more often, but I am leaving first thing Friday morning for my Bachelorette party! Can’t wait! Stay tuned for more meal ideas sticking with my #tfgbridalplan!

Bon Appétit,

That Foodie Girl

Have you gotten a chance to see my bridal plan? The plan includes (a very vague) description of how I plan to eat and workout from now until my wedding.

From now on, I will provide examples of my meals and snacks, as well as workouts. So even if you aren’t heading down the aisle anytime soon, join me in my plan to tone up and get healthy!

Last night’s dinner: pecan crusted chicken, quinoa, lightly roasted zucchini.

Looks fancy, but it came together in a flash. The chicken is already “crusted” and ready to bake in your oven (from Whole Foods), quinoa was cooked in vegetable broth for added flavor (needed sea salt too), and the zucchini is cut in half, drizzled in olive oil, topped with sea salt and cracked pepper and thrown into the oven for 10-15 mins at 375.

My favorite part of the meal was the quinoa. This superfood couldn’t be more satisfying.

Before dinner came one of my runs of the week. Ryan and I did a tempo run for 4 miles (1 mi warmup, 2 mi a decent pace, 1 mi recovery) and then walked 1 mile home. Total 5 miles.

Breakfast this morning is a green smoothie– handful spinach + kale mix, 1 cup frozen blueberries, 1/4 cup frozen strawberries, 1 scoop Juice Plus Complete, enough coconut water to get it all mixed up.

Workout ideas coming next!

Bon appétit,

That Foodie Girl

Follow along Twitter and Instagram with me (@thatfoodiegrl) and use the hashtag #tfgbridalplan. Whether you’re a bride or not, feel free to participate! I’d love to hear how my plan works for you!

One thing I will say is my idea of health is balance. I allow  myself to have a piece of dark chocolate each night, but dessert stops there. I also allow 1 dessert a week in the 8 week out time period.

This plan is designed to get toned and lose a few pounds, not to drop 10-20 pounds in 8 weeks.

Let me know what you think! Hint: be sure to pin the plan, print it, do whatever to help motivate yourself! You do need to click on the JPEG to be able to read it!

Bon appétit,

That Foodie Girl

Before I get to the smoothie, I want to say my heart is feeling heavy this morning. My heart goes out to anyone and everyone involved in the Boston bombings that happened yesterday afternoon. When you hear “Pray for Boston,” remember to actually take a moment and say a quick prayer for all who have been affected by this horrific event.

That being said, I want to move on to a healthy breakfast idea. A tropical green smoothie!

You can really make several variations of green smoothies, but lately, this has been my favorite combination. Full of plant-based protein (Juice Plus Complete), potassium, iron and probiotics. And it’s a salad in a smoothie!

Tropical Green Smoothie

2 handfuls baby spinach

3 Tb plain Greek yogurt

1.5-2 cups frozen mango (or fruit of your choice)

1 scoop Juice Plus Complete (protein powder)

Coconut Water (enough to get things moving)

Blend it up! Be sure to put the spinach in first!

Next up is the bridal eating and exercising plan! I’m less than 8 weeks away, and I have a plan even non-brides will want to follow! Be on the lookout for it!

Bon Appétit,

That Foodie Girl

Mine was different because I ended up sleeping through the church service I was supposed to go to with my aunt and uncle. Because of my oversleeping mishap, I ended up attending my church by myself. It felt strange, but I’m glad I got to celebrate Easter where I felt was most important. (my fiancé is out of town, too)

After church, I decided it was time to make brunch. Brunch for 1, please. Ok, just to let you know, Easter wasn’t all loneliness. I met up with family later in the afternoon for an Easter get together complete with little babies Easter egg hunting!

This was my very first quiche and I am very proud of it. I loosely followed this recipe, but ended up with my own version.

I used my new KitchenAid mixer (my pride and joy) to make the dough for the pie crust (use a mixer if you have one!).

Be sure to use your paddle, not whisk.

Instead of pastry flour, I used 1/2 cup brown rice flour, 1/2 cup cake flour. I just didn’t have pastry flour on hand and this turned out beautifully.

When blending, be patient. It might look dry, but add tablespoons of cold water one at a time, waiting for each tablespoon of water to blend in. The dough should end up looking like this:

Roll out the dough, ensuring it’s wider than the pie dish.

It was difficult to pick up and place in the dish, so I ended up pressing the dough around to try to make it all even. Don’t worry if it doesn’t look that great. Once you’re done with that, pinch the edges to form a new edge. (tip: tuck the dough under along the edge) Then, press the dough into one of your fingers, making the cute zig-zaggy design. Completely professional instructions.

Use any vegetables you have on hand…it made for a great fridge clean-out. I sautéed chopped red bell pepper and onion and added a few fistfuls of spinach at the end.

Add the cooked vegetables to your pie…

Prepare your egg/milk mixture. I used 7 organic cage free eggs and almond milk.

Whisk it all up…

And then pour in your egg/milk mixture, stirring to make sure everything is all mixed in. Add a bit of sea salt just for good measure.

I added a sprinkling of shredded mozzarella on top, but not too much.

Cook for 40-45 minutes. It shouldn’t jiggle when you shake the dish, and it should appear slightly browned on top.

Voila! You’re done! Allow at least 10 minutes to cool, then serve it up! Makes 8 generous slices.

Hope you enjoy as much as I did…

Bon Appétit,

That Foodie Girl

Where: Bishop Arts District, Dallas

Look at me back on the blogging wagon!

Last night I had a fun dinner date with my friend Nina in the Bishop Arts District. We decided on Boulevardier—a place I had heard good things about, and knowing it was owned by the same people as Veritas, I knew it had to be trustworthy.

We sat outside since the inside was packed and we’d have to wait several hours (tip: make a reservation). It happened to be a nice night out, so it was fine. We started with their special appetizer–their cheese plate. My favorite was the goat cheese on the upper left hand side. Sandwiched on top of their toasty bread, a slice of apple and a drizzle of the honey…it was love. I’m a big fan of Veritas’s cheese and fruit boards, and this one was no different…except for the price point. This little sucker was $16, but it was justified by the utter quality of ingredients.

We then moved on to their crawfish beignets with smoked pimenton aioli and pickled sweet peppers. This was my favorite. I have to say crawfish doesn’t usually do it for me, but the combination of flavors and the crunch of the fried dough were satisfying.

Finally, our last app was the wood grilled gulf oysters. Nina initially wanted oysters on the half shell, but to appease my mind, we shared the grilled oysters. And I still can’t get over the consistency. It’s one of those foods I really want to like, but I just can’t. Maybe one day, oysters.

Even though I am a food blogger, there are foods that scare me. Foods that put me out of my comfort zone, and oysters, octopus, escargot and bone marrow are all on that list…and on the Boulevardier menu. But that’s what life is about! Trying new things and exploring.

Are there any foods that freak you out?

Bon Appétit,

That Foodie Girl