Monday, February 23, 2015
Exciting news! The Delightful is growing! Because of this, I've decided to migrate away from my trusty blogger site at www.DiscoveringDelight.com to a new site at www.TheDelightful.com. I'm going to attempt to redirect the links, but I wanted to post this notice a few days before I do that in case it completely fails. (I am not 100% tech savvy.) The food, DIY and delight continue over at www.TheDelightful.com.
Thursday, February 19, 2015
However, I have been converted! I found the perfect winter hat, or, rather, it found me. I got this adorable Jack + Lucy hat in the January Popsugar MustHave Box, which I only got because I accidentally forgot to cancel it (whoops!). Luckily for me, that box had some incredibly awesome loot in it, which I use all the time...including this hat! This little gem manages to keep my head and ears warm without completely destroying my hairstyle. Somehow, it doesn't affect my hair at all. It's pretty amazing.
I also love that you can style it multiple ways. You can wear it so that the pom pom flops around, or flip up the brim so that it fits snugly on your head (like I am here). Either way, it keeps me warm, doesn't mess up my hair, and my husband likes that fact that I'm not constantly asking him what he just said when we're walking around the city.
What's your favorite winter hat? Or go to head-warming style?
Tuesday, February 17, 2015
This social media site is such a great place to find inspirational images. When I wake up in the morning and am starting to feel the resistance to workout, I'll spend 10 minutes on Pinterest looking at my board, Delightful Health, or searching "health" and "fitness" to find more pins. Seeing that other folks are doing it and reading the motivational messages had been a great way to convince myself to get my sneakers on.
Nothing is more mind numbing to me than spending 30 to 45 minutes on a treadmill or elliptical with nothing to do. I can run outside for longer than that and get lost in the scenery and my own thoughts, but there is something about staring at a gym wall that makes me look at the clock every other minute. To combat that, I bring my own entertainment. My top two recommended forms are Hulu Plus, if you don't mind paying for it, or Fitmuses, if you're looking for a free option.
Cute Workout Gear
This is on everyone's list of motivational tools, and I'm pretty sure that's because it really works! When I have a cute outfit to wear that makes me feel good, I am more willing to put it on and get the workout in.
When I mentioned the desire to hit those 10,000 steps a day, I wasn't kidding. Fitbit, or another fitness tracker, can be a great motivator to get a workout in. If you're going to take a yoga or spin class or workout on the elliptical, I recommend the type I have - the Fitbit Charge HR. With the built in heart rate monitor, you get a more accurate record of calories burned in non-stepping forward exercises.
Aromatherapy is real. Our sense of smell is powerful, emotional and tied to memory, and, frankly, the gym and pieces associated don't generally smell that good. Before I head out the door, I spray my towel and jacket or shirt with a eucalyptus spray. You don't have to use eucalyptus, but that is the scent that works for me. It is invigorating and energizing, and it really helps get me motivated to workout.
Do you think these tools would help you get out the door and get to the gym? Do you have specific tools that you use to get or stay motivated for winter workouts?
Monday, February 16, 2015
Molten Chocolate Mocha Cake
- 1 2/3 oz chocolate
- 3 tbsp + 1 tsp butter
- 1 egg
- 1 egg yolk
- 1/2 c powdered sugar
- 2 tbsp + 2 tsp flour
- 1 vanilla bean (optional)
- 1/4 tsp espresso powder
Preheat oven to 450F. Butter 2 ramekins. In a small saucepan, melt chocolate and butter together over low heat, stirring constantly. Remove from heat.
In a medium bowl, whisk egg and egg yolk. Scrape seeds from vanilla bean into eggs if desired.
Add powdered sugar, chocolate mixture, flour and espresso powder.
Divide batter equally between 2 ramekins. (Up through this step may be made 1 day ahead. Cover and refrigerate. Let sit on the counter for 20 minutes before baking if refrigerated.)
Bake until cakes are set but center remains soft and runny, about 11 to 12 minutes. Remove from oven and run a knife around the edges to separate cake from dish.
Sunday, February 15, 2015
Prosciutto Wrapped, Blue Cheese Stuffed Dates
- 8 dried dates
- 2 oz crumbled blue cheese (I prefer Gorgonzola)
- 4 strips prosciutto
- honey (optional)
Slice the dates in half lengthwise and remove the large pit in the middle.
Stuff each date with 1/4 oz blue cheese.
Slice prosciutto in half lengthwise. Wrap each date with a half strip of prosciutto. If preparing in advance, you can stick them in the fridge for several hours. Just before serving, set the oven to broil.
Place the dates on a greased baking sheet, and broil for approximately 4 minutes, until cheese starts to ooze and prosciutto begins to crisp and brown. Drizzle with honey, if desired.
Friday, February 13, 2015
Crunchy, Smoky Chat Masala Chickpeas
Makes 3 1/2 cups
- 16oz dry chickpeas (garbanzo beans)
- 1 tsp plus 1 tsp salt
- 2 tbsp olive oil
- 1 1/2 tbsp chat masala
- 2 tsp chili powder
- 1/4 tsp cayenne
Add the chickpeas back to the pot and cover with water again. Bring to a boil over high heat. Add 1 tsp salt and reduce heat to a low boil for 15 minutes, or until cooked and soft.
Drain and rinse again. Dry well.
Preheat oven to 400F. Toss chickpeas, olive oil, spices and remaining salt together on a large baking sheet.
Wednesday, February 11, 2015
While planning dinner yesterday, I got an enthusiastic "yes!" when I suggested tacos. However, when I looked at our taco filling options available, I realized we didn't have either beef or chicken. We did, however, have some ground pork. I did a bit of googling and realized that there aren't many recipes for ground pork tacos out there. There are several options for shredded or BBQ pork tacos, but ground pork just didn't seem to be that popular, but I figured I would try it out anyway. I'm so glad I did. They were absolutely delicious! The sweetness of the fennel pairs really nicely with the salty fried onions, and the taco shell and cabbage slaw give each bite a great crunch. My only word of warning is that, as with most crunchy taco shells, these are super messy to eat! I would definitely try these with soft corn tortillas or even flour tortillas in the future for a little less mess.
Pork Tacos with Cabbage, Fennel and Fried Onions
Pork Tacos with Cabbage, Fennel and Fried Onions
- 1 tbsp olive oil
- 1 lb ground pork
- 1 tbsp fennel seeds, crushed
- 2 tsp garlic powder
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tbsp oregano
- 1/4 c BBQ sauce (I prefer Hot Bone Suckin' Sauce)
- 1/2 head cabbage
- 1/3 c ranch dressing (I use Bolthouse Farms Yogurt Dressing)
- 1 bulb fennel
- 1/4 c shredded part-skim mozzarella cheese
- 1/4 c fried onions
- 8 taco shells
In a large skillet or saucepan, heat olive oil over medium heat. Add pork, fennel seeds, garlic powder, chili powder, cumin, oregano and 1 tsp salt. Brown meat, stirring and breaking apart. At this point, if there is a lot of grease in the pan, you could pour some off.
While meat is browning, slice and chop cabbage. Add to a bowl and mix with ranch dressing until it is lightly coated.
When meat is thoroughly browned, assemble tacos in shells with meat, cabbage slaw, fennel, and shredded cheese and top with a sprinkle of fried onions.