Fabulous Gadgets {The Veggetti}

 By {Amy}

I know the name of this might have made you look twice but I am talking about the wonderful vegetable spiralizer.   It is one of those “As Seen on TV” items, which I watched an infomercial once on at 3 am {after a cocktail or 12}.  I have never actually made a purchase from one of those, but in this case I wish I would have found it sooner.

I have very few diet rules, but the ones I do have I stick to religiously.  At the top of that list is NO carbs for dinner.   The other two are drink at least three glasses of water and only drink soda from the mini cans.  While the second two are pretty easy to stick to, the no carbs at night can get tricky.  Especially with all the amazing pasta dishes flooding my Pinterest page.  Since I cannot avoid that many pasta dishes, I had been subbing spaghetti squash as a substitute for the noodles. The spaghetti squash substitute is great, but it will be nice to add zucchini into the mix.

Here is my first attempt at it, and it turned out great.  It was a breeze to use and kind of fun!  Just spiral up the zucchini using the Veggetti, add to boiling water for 2 minutes, drain and you are done.  I topped with Bolognese sauce that I had made and it held up great.  In a hurry, just add your favorite jarred marinara sauce and you are done.  I am excited to continue experimenting with other veggies and recipes.

Evolution of the {Perfect} Summer Dish

By {Whitney}

A light and refreshing {red meat} dish sounds like an anomaly, right?  Well, not anymore!  I tried this recipe I found on epicurious the other night and it was outstanding!  As a Kansas gal, I need my red meat, and in the dog days of summer it has the potential to make you feel dense and heavy.  That is why I was so thrilled to find this recipe.  It combines the best of both worlds- keeping it light while still satisfying your carnivorous cravings.

The tapenade offers a wonderful salty, earthiness that really jazzes up this dish and adds a Mediterranean flair.  {Tip- double the tapenade recipe to have later with crackers or bread as a snack}

A flat iron steak is a flavorful and inexpensive piece of meat.  The marinade was magical.  Honestly, I'll probably continue to use the marinade in other recipes as well.   Don't forget to cut against the grain when you have finished cooking the meat.  It is crucial to the tenderness of the meat.

Tomatoes!  Oh Tomatoes!  Summer wouldn't be the same without you.  They add a zing of acidity and a touch of sweetness.  I'm proud to say that these tomatoes all came from my garden this year!  The vibrant colors make a stunning presentation in any dish.

Last, but certainly not least, the greens!  As I mention in the recipe below, I would have preferred to use arugula. The watercress was nice, but I think the bitterness and peppery notes of arugula would have been a better fit.

Hold up.  A meal is never complete without a nice bottle of vino to accompany it.   My suggestion would be a nice red from the South of France.  For instance, a rustic Cahors.  Ca-What? You say?   Cahors is a region in Southwest France and it just so happens to be the original home of the Malbec grape.  Many people associate Malbec with Argentina, but the French have been using it for centuries in their prestigious Bordeaux blends and as the principle grape in Cahors.  Argentinean Malbecs tend to be more fruit forward and soft while the Malbecs of Cahors are known to be more tannic, savory and full of black fruit characteristics.  

Try 2012 Clos la Coutale 

Clos La Coutale can be found in most markets and is approx. $18.00

ingredients

Tapenade:

• 1/3 cup (or more) olive oil 
• 1/4 cup vegetable oil   *I used Olive Oil.  I prefer the flavor if it isn't being cooked*
• 1 cup pitted olives (such as Niçoise or Kalamata), chopped
• 1 tablespoon minced capers
• 1 garlic clove, minced  *I used 2 cloves.  You can never have too much garlic and you never know when a vampire might visit you
• 1 anchovy fillet packed in oil, drained, minced (optional) *They say optional, I say NECESSARY

Steak:

• 2 pounds flatiron, flank, hanger, or skirt steak
• Kosher salt
• Zest and juice of 1 orange *I forgot to use the juice of the orange.  Not because I meant to but because I was 2 glasses deep
• 1/4 cup thinly sliced shallots
• 2 tablespoons chopped fresh oregano
• 2 tablespoons minced garlic
• 2 tablespoons smoked paprika *This is key, but be careful not to get it on your clothes!  It stains!
• 2 tablespoons vegetable oil
• 1 tablespoon crushed red pepper flakes

Tomatoes:

• 4 large tomatoes (about 3 pounds), sliced 1/4" thick
• 1 shallot, thinly sliced into rings
• 1/4 cup (loosely packed) flat-leaf parsley leaves
• 1 tablespoon olive oil plus more for drizzling
• Flaky sea salt and freshly ground black pepper
• 1 bunch watercress, tough stems removed (about 4 cups) *I used watercress, but would have preferred to use ARUGULA.  I think the pepperiness of the arugula would be a nice touch
• 1 tablespoon fresh lemon juice

• Ingredient info:Smoked paprika is sold at specialty foods stores and latienda.com.

preparation

For tapenade: 
Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl. Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, purée tapenade in a food processor or blender.) Set aside.

For steak: 
Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, turning once, until nicely charred, about 5 minutes on each side for medium-rare. Transfer to a carving board and let rest for 5-10 minutes.

For tomatoes:
Arrange tomatoes on a serving platter. Scatter shallot and parsley over; drizzle with oil and season with salt and pepper. In a medium bowl, toss watercress with 1 tablespoon each oil and lemon juice. Season watercress to taste with salt.

Mound watercress on platter. Slice steak against the grain; transfer to platter with tomatoes and watercress. Spoon tapenade on steak and serve alongside

http://www.epicurious.com/recipes/food/views/Grilled-Flatiron-Steaks-with-Tomatoes-and-Tapenade-395897

Fitness Files: {Pure Barre}

Squatting and tucking your hips until your legs start to uncontrollably shake.
Holding an elbow plank for 90 seconds.
Push ups and tricep dips until you're red in the face and sweat is showing through your tank top.

This is just another class in the life of a Pure Barre student.

I started this whole Pure Barre endeavor like I do most things I'm trying for the first time - Groupon. I'll never forget that first class. I thought it was beyond weird to hold a red ball between your legs, all the way up there while "tucking" {pelvic thrusting} and holding onto the ballet barre {for dear life in attempts not to pass out}. My arms, core, and legs shook with fatigue within the first 10 minutes of class. I fought the urge to cry out for relief when the instructor announced it was finally time to stretch at the end of the excruciating 50 minutes.

Red room of pain, or Pure Barre studio?

As an ex-dancer who was never able to touch her toes, the flexibility of the women in my class intimidated me. Their delts amazed me. Their stamina was something I couldn't even fathom. I'm pretty sure I gave the stink eye to some of the fittest women in class on accident, so annoyed that they were making this look easy.

While those first few classes were awkward {at best} and discouraging {at worst}, the results quickly started showing. After just a few weeks, you'll feel a huge difference in your ability, and soon thereafter the fun body changes start to happen.

Pure Barre is a low impact, high intensity workout that offers some serious results. Chances are, you live in or near a city with its own Pure Barre studio. If you're looking for a new workout that just might become one of your favorite parts of the day, I encourage you to give it a try and see the results for yourself. Not only is it an amazing workout, I've found it to be a great place to make new friends, too!

Photo credits: @pboverlandpark

DIY {gift wrap}

By {Morgan}

I was running out the door, needing to wrap a little gift, and didn't have the right size of box.
Luckily, I have a great stash of scrap fabric, stamps & gift tags. In minutes, I created my own {gift wrap}, wrapped the gift and was on time to the party! #winning

If you don't have a craft stash to create said project, don't forget that part of your gift can be the wrap…like a dish towel. Wrapping up cute measuring cups or hand soap in a dish/hand towel is a great hostess or housewarming gift!