My Summer Beauty Faves

To say my beauty and makeup routine is basic is probably a huge understatement. I only really know how to do my eye makeup one way, and have yet to experiment with bright lip color, although I love the look on others. But I have found a night little mix of reasonably-priced (and sometimes downright cheap) beauty products that make my morning routine complete. 

What beauty products are you loving lately? 

Breakfast Quinoa with Oats

 Lately you've probably noticed a bit more quinoa popping up on Espresso and Cream, yes? Well, get ready for even more recipes in the months to come! Curtis has kept our house well-stocked with quinoa, and in exchange for the free quinoa, I've been creating recipes that go both on this site and on his company's blog. It's a win-win if you ask me.

My relationship with quinoa took a while to heat up. I first started cooking with this amazing grain (er...seed) when I went vegetarian a little over two years ago. It wasn't the taste or texture that drew me to quinoa, but rather the stellar nutritional profile. Since quinoa is a complete protein (meaning it provides 100% of the essential amino acids), it's ideal for individuals who don't eat a lot of meat.

But over the last six months, quinoa has really started to grow on me and Joe. It's so much easier to prepare than rice and stores forever in the refrigerator. I make a large batch without any seasoning every week or week and a half, which does a lot to encourage my quinoa consumption, since it doesn't require much prep for lunch and dinner.

This past weekend, I made my first foray into eating quinoa at breakfast. Most mornings, okay every morning, I start off the day with a bowl of oats with banana and peanut butter or almond butter. But last weekend, I decided to put a twist on my breakfast stand-by with the addition of quinoa. Cutting my oats with a little cooked quinoa was the perfect breakfast duo. Since quinoa doesn't have the same gooey texture of cooked oats, adding a tablespoon of chia seeds is the real trick to having your mixture taste more like breakfast porridge rather than a bowl of grain, which I prefer.

In other news, Espresso and Cream is going to be getting a long-overdue redesign in the coming weeks. On top of a visual update, I'll also be switching E&C over to self-hosting. Although it won't mean many changes on your end, I wanted to give you a heads-up in case things get a little wonky for a while. Hopefully all goes smoothly and you don't even notice! But, if you have any suggestions on what you would like to see in the new site, feel free to leave a comment below.

Breakfast Quinoa with Oats
Makes 1 Serving 
Ingredients
*1/4 cup cooked quinoa
*1/4 cup uncooked rolled oats
*1/2 cup milk
*2/3 cup water
*1 tablespoon chia seeds
*1/4 teaspoon ground cinnamon
*1 packet Truvia or 1 tablespoon brown sugar
*Dash of vanilla extract
*1 medium banana, sliced 
*1/4 cup chopped pecans

Instructions
*In a small saucepan over medium heat, combine the cooked quinoa, rolled oats, milk, water and chia seeds. Cook for 5 to 6 minutes, until oats and chia seeds have absorbed most of the moisture and the mixture is thickened. Add in the cinnamon, Truvia or brown sugar and vanilla extract. Cook for 30 seconds more.
*Remove from heat and stir in the banana slices. Spoon into a bowl and top with the chopped pecans.

Happy Cooking!
Madison

30 by 30 Update

Last year, after Joe and I ran our first half marathon, I talked a bit about a crazy idea I had to run 30 races by the time I turned 30. Considering I only started running races last year (at age 23) I've got a lot of races to run in order to meet my goal!

Even if I don't end up hitting the 30 by 30 mark, I'm going to have fun trying. I'm hoping to add a couple more short (5k or 10k) local races to this list throughout the summer and fall. And, if I stay healthy and all goes as planned, my mom and I will be running the Twin Cities Marathon two days after my birthday in October!

I still feel a little hesitant even putting that goal out there for all of you to read, but running a marathon has been a goal of mine for the longest time. Both my parents are marathon runners, and a big part of me wants to carry on the family tradition. Plus, it seems like a great time in life to train, since I don't have any major obligations on my plate.

Here's a look at the other races I have planned:

Orange City Tulip Festival 5k
Orange City, Iowa 
Saturday, May 19th

Dam to Dam 20k
Des Moines, Iowa 
Saturday, June 2nd

Grinnell Games 5k
Grinnell, Iowa
Saturday, June 9th 

Grandma's Half Marathon (with my sister-in-law, Amber)
Duluth, MN
Saturday, June 16th

Twin Cities Marathon
Minneapolis/St. Paul, Minnesota
Sunday, October 7th 

Do any of you have races planned for this summer or fall? Is running a marathon a crazy bad or crazy good idea? Help a girl out!

No Fat Talk Tuesday: Cara's Story

Today's No Fat Talk Tuesday comes to us from Cara, who blogs over at A (not so) Desperate Hausfrau. Although she was born and raised in the states, Cara is now living in Germany with her husband, Luis, who is a professional athlete. Every time I visit her blog, I'm left with a serious case of wanderlust. When I read Cara's story, I immediately knew it was one that a lot of women would be able to relate to, and best of all, it's incredibly encouraging and uplifting. Thank you, Cara, for being willing to share you story! - Madison

My “No Fat Talk” began last year when I desperately prayed for God to change the way I saw and talked about my body. My body consumed my thoughts and if I wasn’t feeling good about it, my entire mood was affected. 

Perfect Scrambled Eggs

Some of you may have already dismissed this post because of the title alone, and I can't say I really blame you. A recipe for scrambled eggs? Really? Yes. Please let me explain.

Last Christmas my mom made scrambled eggs for brunch. They took forever to cook and we were starving, but since she was so excited about the method I figured I would see her out. Turns out the eggs lived up to the hype and were well worth the wait. It was at that moment that I realized I've been making scrambled eggs all wrong.

Feels Like Summertime

When Friday night rolls around, the last thing Joe and I usually feel like doing is getting dressed up and going out. Usually we end up taking Nutmeg on a walk, putting comfy clothes on and getting a movie from the Redbox. But this Friday night, we made ourselves presentable and went out. And by going out, I mean washing my hair, putting on wedges and going out to Mexican followed by a trip to Costco and ending with a McDonald's ice cream cone.

It's a crazy life we live, I tell you.

{Jeans: J. Crew | Shirt: Zara | Wedges: Kenneth Cole Reaction}

Make Your Own: Taco Box

Happy Friday, all! And happy (almost) Cinco de Mayo!

When it comes to ideas, inspiration and education, The Kitchn is one of my favorite food websites. A while back, I saw this adorable idea for a "New Baby Taco Box". The idea being that you can bring this all-in-one box to parents of a new baby. It was perfect timing, since friends of ours had just had a new baby. What really drew me in was the fact that the taco box would transport ingredients easily and didn't require that the parents eat the meal right that minute. Instead, the ingredients could be assembled any time within the next day or two. Plus, who doesn't love tacos?

Chickpea, Kale and Quinoa Bowl

When it comes to eating out, I'm a sucker for places like the Whole Foods hot bar or the salad bar at Jason's Deli. It's a little dose of sensory overload, with all the amazing (and often healthy) foods to choose from. Perhaps as a food editor I shouldn't admit this, but I would much rather eat a healthy, basic, meal any day of the week rather than to sit down at an upscale restaurant.

I don't exactly have time to make ten different whole grain salads and chop dozens of veggies for dinner every night. But just because I can't make an entire salad bar at home doesn't mean the same effect can't be recreated at home with a whole lot less effort.

Enter, the Chickpea, Kale and Quinoa bowl! Sorry, I find it hard to contain my excitement about this dish. It's a deliciously salty combination with the perfect mixture of crunchy and chewy. It's packed with protein from the chickpeas and quinoa and vitamins A and C thanks to the kale.

Although Joe and I ate this dish hot, I could see someone enjoying it chilled for lunch. Either way, it's sure to be delicious. 

Chickpea, Kale and Quinoa Bowl
Ingredients
*1 cup dry quinoa, rinsed and drained
*2 cups water
*1/2 teaspoon salt
*1 tablespoon butter
*1 tablespoon balsamic vinegar
*1 teaspoon fresh thyme
*1 recipe Spiced Roasted Chickpeas 
*1 recipe Roasted Kale (recipe below)

Instructions
* In a large heavy saucepan over medium high heat, combine the quinoa, water and salt. Bring to a boil. Reduce heat to low and cover the saucepan with a lid. Simmer for 13 to 15 minutes, until water is absorbed and quinoa is cooked. Remove from heat. Fluff lightly with a fork. Add butter, balsamic  vinegar and thyme to the quinoa and stir until evenly combined.
*Spoon the prepared quinoa into three or four bowls. Place some of the Spiced Roasted Chickpeas and Roasted Kale into the bowls with the quinoa. Serve immediately. Makes 3 to 4 servings

Roasted Kale: Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside. In a large bowl, toss together 4 cups chopped kale leaves (stems removed), 1/2 teaspoon kosher salt and 1 tablespoon olive oil. Spread mixture onto prepared baking sheet and bake for 8 to 10 minutes, stirring once or twice, until kale is wilted and slightly crispy around the edges. Remove from oven and cool slightly.

Feed Adam

A couple months ago, I eluded to the fact that my cousin, Curtis, was starting a new business centered around quinoa and quinoa products. It's been a long time in coming, and I can't tell you how excited I am to share with you a little bit more about his company now that it's up and running! Curtis and I grew up together and he's the closest thing I had to a brother.

His heart for the Lord and those in need is amazing, as I'm sure you'll see by reading on. Feed Adam is so much more than a business, it's an opportunity for all of us to make a difference with the purchases we make and where we choose spend our food dollars. Curt and I did a little Q&A about Feed Adam that I'm excited to share. The post is a little (okay, a lot) longer than my typical posts, but there is such great information in the words below. If you want more information about Feed Adam, or if you're a member of the media looking for promotional materials or samples, please e-mail me (madisonjanemayberry@gmail.com) and we can talk!

No Fat Talk Tuesday: Natalie's Story

Today's No Fat Talk Tuesday post comes to us from Natalie, who blogs over at Married Meets Healthy. I am so excited to share Natalie's story with you all, because she brings a unique perspective to the series. Natalie's story of learning to love and appreciate her body through her fitness and athletic accomplishments is something I can relate to personally and know many of you will be able to as well. Thanks for sharing, Natalie! - Madison

Spiced Roasted Chickpeas

Hey, all! I hope you all had a happy weekend. Joe and I spent our time up in Minneapolis partaking in bachelor and bachelorette festivities for Joe's brother, Jason, and his fiancé, Ali. And I solidified my title as worst blogger ever by taking zero pictures of our weekend. Thankfully, someone had the good sense to take a picture this morning at brunch with Ali's family, or I would have nothing to show you.

Ali has amazing friends. Even though Amber and I felt like the old married women among a group of 21-year-old college girls, a great time was had by all. Special shout-out to Ali's friend, Kaitlyn, who is about as fun as it gets and is a faithful reader of Espresso and Cream.

Before I left for the weekend, I made a batch of roasted chickpeas to snack on when I want something slightly crunchy and salty. Since chickpeas are packed with protein and low in carbohydrates, they make a great alternative to chips or crackers. The protein also helps to keep you full, which is great for portion control. Now that I've seen how easy roasted chickpeas are to make, I think preparing a batch each weekend in preparation for the week ahead is going to become a habit.

And now, because I'm sleep deprived and completely off my writing game, I'm going to leave you with another picture and this killer recipe...

Spiced Roasted Chickpeas
Makes 2 to 3 servings

Ingredients
*1 (14.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
*1/2 tablespoon extra virgin olive oil
*1/2 teaspoon Spanish paprika
*1/2 teaspoon dried oregano
*1/4 teaspoon salt
*1/8 teaspoon ground black pepper
*3/4 teaspoon ground coriander

Instructions
*Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside
*In a small bowl, combine all of the above ingredients. Toss to coat evenly. Spread chickpeas in an even layer on the prepared baking sheet. Bake for 25 to 30 minutes, or until chickpeas are toasted and crispy on the outside. Cool slightly before serving.

Happy Cooking!
Madison

Chop, Chop!

It must be something in the air, but I got the crazy desire today to cut my hair. And cut I did! I can't say I thought about it all that much. It was impulsive, to say the least. Ahh!

When all was said and done, I think I cut off somewhere around six inches. I can hardly believe it, but I feel even more ready for summer than ever before.

Happy weekend, all!
Madison

Crispy Baked Tofu with Marinara

Last week when I posted a picture of the tofu I had in my lunch from dinner the night before, I got a lot of requests for the recipe. Honestly, I haven't had much success preparing tofu at home in the past. Usually it ends up getting stuck to the skillet or ends up tasting soggy and tasteless. Unless, of course, you cover it in a bunch of browned butter or calorie-dense sauce, but I guess that really negates the benefit of heating tofu for a healthy meal, doesn't it?

Instead of sticking to what wasn't working, I mixed things up. After consulting a few online sources, I realized that my main problem with making tofu in the past was that I wasn't buying the right type of tofu, and even when I was, I had no idea how to prep it for cooking. 

No Fat Talk Tuesday: Chelsy's Story

Today's No Fat Talk Tuesday post comes to us from Chelsy. She is a longtime Espresso and Cream reader (and recently won the Chobani giveaway), and blogs about food and life over at Mangia. Chelsy brings a unique perspective to the series, having majored in Kinesiology. And in May she will officially be a certified ACE personal trainer. It's amazing to read her story of how she came to be such a healthy, beautiful and confident woman. Thanks for sharing, Chelsy! - Madison

Online "Clothing Sale" for Charity

 

Twice a year, I go through my closet and do a little sorting and purging. I get rid of old items I haven't worn in the past year and bring them to my local consignment shop or Goodwill, depending on the condition they are in. This spring I wanted to do things a little differently. Most of the clothes I was thinking of getting rid of were in great shape, some had hardly been worn more than a few times (I have a bad habit of buying shoes I think I can squeeze my feet into but can't), so it seemed a shame to just give them away. 

So this year, I thought it might be fun to host an online "clothing sale" where the proceeds of the sale go to a charity organization. Freedom From Hunger is a great organization that helps to keep women and children around the globe from going hungry. You can find out more about them by visiting their site, freedomfromhunger.org.  

Want to be a part of the clothing sale? Well here's how you can be a part of it!

 1. Make a donation. I will be collecting photos of items from my own closet, as well as items from yours, and putting the items up for sale on Ebay where people will be able to bid on them. If you think you have something that might be a good fit for the sale, shoot me an e-mail (madisonjanemayberry@gmail.com) and let's chat. The bidding will begin on Monday, May 14 and go through the week.

2. Buy something! As mentioned above, the items will be going up on Ebay on Monday, May 14 with 100% of the proceeds going to Freedom From Hunger. You get a great new item for your closet and you'll help feed the hungry at the same time. A total win-win!

Have a great weekend, everyone!

Madison

Everyday Lunch: Quinoa Salad with Broccoli

Last week when I posted this salad that I take to lunch each week, lots of you responded saying you wanted to see more lunch ideas on Espresso and Cream. Sometimes my lunches are just a random assortment of whatever is left in the fridge, but other times I take a few extra minutes to prep something more reminiscent of a meal.

One of my favorite strategies for lunchtime success is to prepare a large batch of whole grains at the beginning of the week to go in lunches in the days to come. Quinoa, brown rice and whole wheat pasta are my personal favorites because they're so easy.

What do you eat?

When I was home in Idaho a couple weeks ago, my dad asked me (earnestly, not in a sarcastic manner), "What do you eat?" You see, my dad's a very healthy eater, but the world of vegetarianism is an uncharted world to him. After returning home, his question stuck with me. What do I eat? Normal things, of course! It was so familiar to me, that I hardly knew how to answer the question.

So to answer the question, I made a habit of snapping a few photos before I sat down to breakfast, lunch or dinner. Dad, and everyone else reading, here is what I eat...

{Whole wheat bagel with peanut butter and sugar-free jam with coffee, of course}

Tracking Food and Protein Consumption

Happy Wednesday, everyone! Nutmeg got a haircut last Friday, so we took a few beauty shots. She was also complaining about not being on the blog much lately, so before I get to talking about food tracking, here are a few snapshots.

Lately, I've been getting quite a few Tweets and e-mails about protein and nutrition, much of which is directly related to being a vegetarian. Many people wonder if you can get enough protein day-to-day without consuming meat, and the answer is, yes! I've done a few protein posts in the past (found here and here), but I thought that today I would show you a handy little tool that I've been using over the past couple of months that has transformed the way I track food intake. 

No Fat Talk Tuesday: Tara's Story

Last month when I was in NYC for work, I had the opportunity to meet Tara of Chip Chip Hooray in person.  I had 'talked' with Tara for the longest time via Twitter and through comments on our blogs. Now that we've actually met, I feel a little less crazy calling her a friend. In the short time I've spent with her, I can tell you this: Tara is absolutely beautiful, inside and out and radiates confidence and joy. I hope you are as touched by her story as I was. - Madison

Like a lot of the women who’ve told their stories here, I can remember the first time I decided that I needed to lose weight. I was thirteen, and when I stood sideways and looked in the mirror, all I could see was the—to me, unacceptable—curve of my stomach. For more than a decade since then, thoughts of weight and food intake and need for exercise have alternately consumed and exhausted me.

While I have never been diagnosed with an eating disorder, I know that the way I viewed and obsessed over food could for a long time have been labeled “disordered eating.” I counted calories, panicked if spontaneous changes of plans pulled me away from my preplanned meal or normal exercise routine, and, on top of everything, still felt hungry more often than not. Going to the gym was a punishment to me—I loved food (if you read my blog, you know I still do), but every cookie I ate had a price in the form of more minutes logged on the treadmill, more laps spun on the bike.

Pink Ombre Cake

First things first. The winner of the Keep It Sweet Desserts giveaway is....

Congrats, Ashley! Please e-mail me (madisonjanemayberry@gmail.com) and I'll get you in touch with Lauren to claim your prize!

Moving right along...

Soft and Chewy Chocolate Chip Cookies

A couple weeks ago, a co-worker of mine (Hi, Janet!) brought in an assortment of cookies. Usually, I try to avoid the baked goods at work, since it seems like there is always something you could munch on, but for some reason those cookies were calling my name. I couldn't resist.

I ate one. Oohed and aahhed my way through the entire thing. Then took another cookie home to share with Joe. Oh course, he was equally impressed, which meant I needed to get the recipe from Janet.

Keep It Sweet Desserts Giveaway

Last fall when I was in NYC for The Rachael Ray Show, I had the pleasure of finally getting to meet my blog friend, Lauren, in real life. Lauren and I had been commenting on one another's blogs and talking via Twitter for almost a year, and I was trilled to find out she is just as sweet and wonderful in person as she is on the web. Don't you love it when that happens?

I knew Lauren loved to bake, so when she told me that she was quitting her job in finance to open up Keep It Sweet Desserts, an online bakery and catering company, I can't say I was surprised. In fact, I was trilled for Lauren and her big step! But, as someone who loves to bake myself, I wasn't sure about the notion of purchasing baked goods online; couldn't I just make something myself and save the money?

Lauren offered to send me a mixed dozen of some of her desserts to coincide with the launch of Keep It Sweet Desserts to taste and review. I was a little nervous, reviewing desserts by someone I know and adore.

Well, the package arrived last week, and here's the deal: Lauren's desserts blew me away. Honestly, they are some of the best cookies and bars I've ever had. I can't tell you how trilled I am to share them with you, and offer one of you the chance to win some yourself (keep reading). Here's a look at what I tasted...

Baked Chicken Parmesan

 

Last weekend when Joe and I were in Idaho visiting my family, we stopped by Great Harvest to pick up some bread for the weekend. Like Joe and me, my family loves Great Harvest bread because it tastes, well, like bread is supposed to taste. I could go on and on about their bread, but I'll spare you the details and tell you to get yourself to a location near you. 

Up until six months ago, Des Moines had two Great Harvest locations. Sadly, they both closed within a couple of months, leaving Joe and I devastated. Naturally, when we were in Idaho, we picked up three loaves of bread to take home with us and store in the freezer, two loaves of Dakota and one loaf of their Garlic Cheddar Bread. Joe loves that bread so much that he asked me to create a meal on Monday night that revolved around the bread. 

Initially, I suggested pork tenderloin and broccoli. Evidently, that's not what Joe had in mind, because when I suggested that, his face dropped a little and he said, "I was thinking something more like Italian. Specifically, Chicken Parmesan." 

It's not often that Joe actually makes a specific meal request, so when he does, I try to accommodate. Chicken Parm has been made in our house in the past (my fried gluten-free version here) but for this version, I wanted something more. A crispier, lighter Chicken Parmesan was what I had in mind, and the results of this panko-Parmesan baked version didn't disappoint. I loved that I didn't have to mess-up the stove top with grease and oil from frying and the fact that it was ultra-easy to prepare in the oven. And Joe? Well he just loved the way it tasted. 

Family cooks: Do you allow your family members/significant others to make meal requests? Or do they just take what you make? 

Baked Chicken Parmesan
Ingredients
*1 tablespoon olive oil 
*1 1/2 cups panko (Japanese bread crumbs)
*1/2 cup grated Parmesan cheese
*1/4 teaspoon salt
*1/4 teaspoon ground black pepper
*1/8 teaspoon garlic powder
*1 teaspoon dried Italian seasoning
*2 large eggs, lightly beaten
*2 boneless, skinless chicken breasts
*1/2 cup grated sharp cheddar cheese or mozzarella cheese 
*2 cups purchased marinara sauce
*4 servings angel hair pasta, cooked according to package directions

Instructions
*Preheat oven to 375°F. Lightly grease a 13x9-inch baking pan with the 1 tablespoon olive oil. Set aside.
*In a shallow bowl, combine the panko, Parmesan, salt, pepper, garlic powder and Italian seasoning. Mix to combine.
*Place the beaten eggs in a second bowl.
*Slice the chicken breasts each in half widthwise to form four thin chicken breasts. Dip each chicken breast in the egg mixture to coat, followed by the panko mixture. Transfer coated chicken breasts to the prepared baking pan. Bake chicken in the oven for 25 minutes, until the chicken is cooked through and the coating is crispy. Top the chicken with the shredded cheese. Switch oven to broil and continue to cook for 1 to 2 minutes more, until cheese is melted and bubbly.
*Toss the prepared pasta with some of the marinara sauce in a large saucepan and heat over medium heat on the stove top. Divide the pasta among four plates or bowls and top each portion with one of the chicken breasts. Finish with additional marinara sauce, if desired, and grated Parmesan cheese. Makes 4 servings

Happy Cooking!
Madison

No Fat Talk Tuesday: Kristin's Story

 Today's No Fat Talk Tuesday post comes to us from Kristin. I enjoyed reading what Kristin wrote because I think it really examines the thought process behind fat talk and body confidence. I especially liked the last part of Kristin's post where she says, "I knew it was my mindset that needed to be reformed." Isn't that the truth? Thanks so much for sharing your story, Kristin! - Madison

No "fat talk" may seem like a simple enough mantra. If you ask my husband, he'll tell you it wouldn't hurt me to gain a few pounds. While I sincerely appreciate that he'll love me  and be attracted to me no matter what, I wonder why it isn't that simple for girls to think this way.

Easter Weekend in Idaho

Last weekend Joe and I hopped a plane and headed off to Idaho to see my family (dad, second mom, little sisters). My dad's sister, Gwen, flew in from Florida for the weekend, too. I can't tell you how great it was to be able to spend time with everyone. We did a lot of normal, everyday things, including watching my little sister Taylor run in her first track meet and attending my other little sister Ashley's sorority philanthropy event. And on Sunday, we got to visit my family's new church in Idaho for an Easter Sunday service and eat brunch together before heading back to Idaho.

Since we got in late last night, we're scrambling to get things back in order before the work week begins. There's grocery shopping to be done, workouts to be done, dogs to be walked and laundry to be done. I'll see you tomorrow with a No Fat Talk Tuesday post!

Here are a few pictures from our weekend away...

{I love this house. Actually, I love all the houses in Boise. If Joe and I had careers that led us to Idaho, I wouldn't be upset, since I've absolutely fallen in love with this place.}

{Taylor is a 6th grader and was running in her first track meet. She competed in the long jump and ran the 100 m dash, 4x100 m relay and the 200 m. Go Tay!}

Spring Green Salad

 

Lunches are difficult for me. Are they difficult for you? The whole process of packing a lunch, trying to find something in the fridge that will transport well and keep me filled throughout the afternoon. Something that's not going to stink up the office fridge (which is already its own kind of disgusting). It's really a drag, isn't it? But since I'm trying to eat out less during the week and save us a little extra money, brown-bagging it is the way to go. 

A couple weeks back, I made an effort to specifically buy ingredients that would make for a killer salad. Avocados, feta cheese, hummus. And then I proceeded to eat this salad four days in a row. Sometimes when something is that good, you don't get sick of it. 

NYC Travels and IACP

Last week Wednesday I hopped on a plane and headed to New York for five days to attend IACP (International Association of Culinary Professionals). You might remember last year's trip to Austin, in which I met the lovely Dorie Greenspan, watched thousands of bats fly at night and ate some of the most amazing tacos of my life. This year's trip was entirely different but every bit as fun. Most of my time was spent at the conference, but during my downtime I tried to squeeze in as much fun as possible.

The first night of the stay was spent at The Premier Hotel in Times Square because it was connected to the conference hotel. The subsequent nights were spent at my company's apartment in the city. Having access to a full kitchen and plenty of space was such a blessing since I was there for five days.

During breaks in the conference, I was able to take in a little sight-seeing, and some shopping, too. Living in Iowa means we don't have much access to anything other than the standard lineup of stores and a handful of boutique shops. On my list of places to go: Zara, Cole Haan and H&M.

No Fat Talk Tuesday: Alaina

Today's No Fat Talk Tuesday post is from the lovely Alaina who blogs over at The Jogging Concierge. Although Alaina claims she doesn't really have a way with words, I would beg to disagree. Her story touched me and motivated me to continue to work towards fighting the good fight against fat talk. Thank you, Alaina, for sharing your story and helping others learn to love their bodies! - Madison

I’ve never really been the one who was extremely eloquent or articulate with words and such. When I e-mailed Madison about writing for her No Fat Talk Tuesday series, I was so excited when she took me up on the offer. Then I was subsequently anxious. I knew what thoughts went on inside my mind but how could I get them down on paper (or in this case in blog form)? What did “No Fat Talk” really mean to me? I certainly don’t call myself fat. But I used to. 

Sour Cream Raisin Pie

Hello, all! I hope you had a wonderful weekend. I've actually been away in NYC for work since Wednesday (more on that later) and am just getting home today so things have been a little slow around these parts.


But I know what you really want to know is who won the giveaway, right? It seems like I'm not the only one obsessed with Greek yogurt since over a hundred of you entered to win the free Chobani. So, let's name the winners...


1. The case of flavored yogurts goes to Ali A.
2. The 3 (32 oz) containers go to Chelsy Ethridge.

Congrats, ladies! Please email me (madisonjanemayberry@gmail.com) and I'll have Chobani get your yogurt in the mail ASAP!

Oh, and this pie I've been teasing you with in the photos? It's the Grandma Jacobs original, laden with sour cream and spices, yet somehow light and airy. Although I prefer the Greek yogurt version shared last week, this version is Joe's preference. I can't say I blame him. 

Greek Yogurt Raisin Pie and Chobani Giveaway

When Joe and I first got married, Joe's mom, Lisa, gifted me with a recipe book filled with her grandmother's recipes. This binder, filled with scans of recipes both handwritten and clipped from various sources, is called 'Grandma Jacobs Recipe Book', and boy is it a gem. Although I don't think I'll be making many of the entrees or 'salads' out of this book, the desserts immediately won me over. As someone who develops recipes for a living, I was intrigued by the different methods and ingredients used to make many commonplace treats, like cookies and pies.

As I browsed through the dessert section of this book, one recipe stuck in my mind: Sour Cream Raisin Pie. Growing up in a Dutch community in Iowa, sour cream raisin pie isn't anything unusual; in fact, it's a recipe that many people I know hold near and dear to their hearts. Personally, I had always thought it sounded like a strange concept. A pie developed around sour cream and raisins?

I made the original Grandma Jacobs recipe a couple weeks ago and was shocked and how quickly Joe ate the entire pie in a matter of days. I'll be sharing the recipe with you later this week, for those of you who want the real deal. But when Chobani (Thank you, Lindsay! Your bosses should know how good you are at your job.) sent me more Greek yogurt than I know what to do with (a very good problem to have, indeed), I decided to whip up a healthier version of the pie.
Plain Greek yogurt and sour cream are nearly identical substitutes in cooking and baking, so I couldn't imagine a more natural way to incorporate the yogurt into a healthier dessert. While the calories aren't all that dramatically different between the two versions, this Greek yogurt version has twice the protein of the original, half the sugar, much less fat and just as much flavor.

Since I despise sour cream and love Greek yogurt (figure that one out), I enjoyed this version, complete with chopped pecan crust, much more than the sour cream original. That being said, the similarities between the two pies is astounding. And while sour cream raisin pie purists say you can serve this pie room temperature, I highly recommend serving it as chilled as possible. Somthing about the custard-like consistency just seems to call for being eaten cold.

A Food Editor's Take on How to Write a Recipe

Developing recipes, formulating story concepts and writing about food accounts for a large chunk of my day-to-day at work. That's not to say the less glamorous aspects don't exist. Budgets, schedules and scouring recipes for errors and misplaced commas also take up a good chunk of my day. But let's not focus on that right now.

The point is, I've become very familiar with recipe structure and formatting over the past four years, since the beginning days when I was an intern at Better Homes and Gardens. Before starting at the magazine, I actually had very little knowledge about what made up a complete, well-formatted recipe. And while there are many different ways to style and structure your recipe (it really depends on the magazine or company you work for), I thought it might be helpful to do a little post on recipe-writing 101. Whether you're a blogger who posts recipes or someone who enters recipes into cooking and recipe competitions, writing a recipe that is well-formatted can go a long way.

Let's break down a recipe, shall we?

 

 I realize this is a little hard to read in it's current form. If you click on the image, you can enlarge the photo to see the comments in closer detail. A few other things to note:

-This is just one way to write a recipe and by no means an exhaustive list of the do's and don'ts of recipe-writing. If you have any questions, leave a comment below and I'll get back to you!

 -Although I aim to write my recipes this way, I don't always include all the information above. It's something I'm working on doing a better job of in the future.

-I don't include nutritional information on most of my recipes, unless it's a recipe that is created specifically for health purposes (low calorie, high protein, etc.). If you're looking to calculate nutrition information Spark Recipes has a great tool online that I use frequently.

-Prep times can vary greatly. It really just depends on the cook and how quickly they move in the kitchen. Most of the time, I find it takes me longer than the suggested prep time listed in a magazine. 

Happy Cooking!

Madison

No Fat Talk Tuesday: Iradis's Story

Today's No Fat Talk Tuesday post comes to us from Iradis. She wrote her No Fat Talk story and sent it my way over a month ago, and I've been excited to post it ever since. A frequent commenter on Espresso and Cream, I feel as if I know Iradis personally. Her story about learning how to love and appreciate her body is something I think we can all relate to. -Madison

Honestly, it has taken me a long time to find the right words to tell my story. Everyone has a story and my struggle with weight and health is no more important than your story. Today, my hope is that for anyone else struggling with their self esteem, know that you are already beautiful! To borrow a phrase from one of my favorite songs by Jonny Diaz, ''You were made to fill a purpose that only you could do, so there could never be a more beautiful you"

Nine years ago, I thought I was healthy. Anyone from the outside looking in would see that I ate three solid meals a day and did plenty of exercise. You know the old phrase "gaining the Freshman 15"? Well, that applied to me but in the reverse. In fact, if anything, I lost weight between high school and my college years, and not in a healthy way.

Garlic Feta Burgers

 

Hey, everyone! How was your weekend? We had a wonderful weekend over here. My mom arrived on Friday night and stayed until Sunday after church. And she brought Nutmeg with her, too! I can't tell you how good it feels to be reunited with our little fur baby after two weeks without her. 

The weather in Iowa was absolutely unreal this weekend, too, so we made the most out of it by spending a lot of time outside. Tennis was played, more than one long walk was taken and we grilled out, too! Since we don't have a deck or much outdoor space in our apartment, Joe and I are stuck grilling on our little baby grill (pictured below), which I realize is incredibly lame. But I'm shocked at how well it works. I think it will have to do until we have a larger place to store a grill. 

I made these Garlic Feta Burgers for my mom and Joe on Saturday night and served myself a veggie burger. And we paired it with a fresh salad and steamed green beans. If the calendar didn't say it was March, I could swear that summer is already here. 

Back to the burgers...

Out of the pound of ground beef that I had on hand, I made three burgers. I seasoned the meat with Worcestershire sauce and salt and pepper, then formed it into six small patties. For the filling, I combined chopped garlic, feta cheese and oregano for a little Mediterranean flair. Then the filling was placed in the center of three of the patties and topped with the remaining patties for a salty, juicy filling. Just be sure to seal the edges of the patties completely in order to be sure the cheese doesn't come in contact with the grill.

The burgers were a huge hit with my mom and Joe, and I enjoyed my veggie burger, too. ;) Now let's bring on summer!

Garlic Feta Burgers

Ingredients

*1 lb. ground beef

*1 tsp. Worcestershire sauce

*1/2 teaspoon salt

*1/4 teaspoon ground black pepper

*2 ounces crumbled feta cheese 

*1 clove garlic, minced 

*1/2 teaspoon dried oregano 

*3 hamburger buns

Instructions

*In a bowl, combine the beef, Worcestershire sauce, salt and ground black pepper. Stir until well combined. Form the meat mixture into six thin patties, about 4- to 5-inches in diameter.

*In a small bowl, combine the feta, garlic and oregano. Place some of the feta mixture into the center of three of the patties. Top each of the feta-topped patties with the remaining patties. Seal the edges tightly with your fingertips to completely cover the cheese. Form the patties into well-formed circles.

*Preheat grill to medium high heat. Grill the burgers for eight to ten minutes, flipping once halfway through cooking. 

*Transfer cooked burgers to buns. Serve immediately.

Happy Cooking!

Madison