Category Archives: Recipes

Hi. I feel like we haven’t chatted in forever. Therefore grab a cup of coffee and let’s sit down like good friends and catch up a bit. There are a million-gazillion beauty things that I’ve been falling in love with lately. And for reasons uknown, writing to you feels like telling a good friend about most of them. So here we move… this may be a long one!

Over Christmas week I turned 26 and suddenly became OBSESSED with all things beauty. Mind you, I now work at home and also have no cause to put on make-up or actually wear nice clothing. However, I have already been craving day nights and putting on just a little blush and lipstick after my exercises, thus in an effort to build my beauty collection up, I have been shopping on Amazon A significant amount of for my very own good. I bought this pink lipstick

and it’s my favorite ever. The color is normally gorgeous and I really like that it offers a bit of SPF. Yep, obsessed

Second obsession involves mascara. I normally put on Clinique mascara, but made a decision to change it up and am today devoted to It’s therefore BIG mascara

by Elizabeth Moss. My favorite in all the world, and on top of that it generally does not smudge! But remarkably is fairly an easy task to remove.

Finally, I started an anti-aging beauty routine because hello I’m 26. SO OLD. Just kidding, it’s similar to I’d rather begin taking care of my epidermis now rather than later. Plus I love getting carded while i purchase alcoholic beverages. For my eye, I really like Oz Naturals Vision Gel

; it gets rid of the puffiness each day and is completely the softest issue on earth. Actually to be honest, I’m quite enthusiastic about precisely what Oz Naturals creates. Their items are INCREDIBLE.

That said, OZ Naturals Retinol Serum is another thing I can’t live without. It includes 2.5% retinol, which in the event that you aren’t familiar, is pretty high. This products also contains a distinctive antioxidant known as Astaxanthin; I’m an enormous fan! My epidermis always looks clean and glowing after by using this. It is possible to get these products for an excellent price on Amazon . com and they appear to last a few months for me.

For nighttime I love an excellent moisturizer because winters suck the life span from my skin (especially in Chicago). There are two anti-aging moisturizers which i very much love. First may be the Clinique Youth Surge Night Age group Decelerating Moisturizer

; it’s not greasy or oily and leaves my epidermis super soft and smooth in the mornings. Sometimes if my pores and skin is super dry I will actually use it under my make-up. Another nighttime moisturizer I love is the Origins High Strength Night-A-Mins Nutrient Enriched Oil-Free Renewal Cream The product smells great and it is even more of a thick moisturizer in comparison to Clinique’s; I take advantage of the Roots Cream when I feel like my epidermis really requires a good soak. Best of all it last me for at least six months, and so i find that it really is worth the price.

For face wash, I simply buy my stuff from Target because I found two that worked for me a long time ago: Aveeno Skin Brightening Daily Scrub and St Ives Clean Skin Apricot Scrub They’re inexpensive and get the job done of cleaning my epidermis and getting rid of the dead cells. I take advantage of the apricot scrub 2-3x per week and the Aveeno everyday.

For my body, I have a routine. Although I shower almost everyday, I do love to take detox baths; they’re calming and can assist you to drop from a demanding day or a hard exercise session. Some tips about what I typically do: I add 1/4 cup of coconut essential oil to my shower + 1 glass of epsom salt + several drops of lavender oil and sometimes a sprinkle of cooking soda. I understand the baking soda pop part seems weird, however it helps your skin to remain extremely soft and also detoxes your skin. Check out these awesome uses for baking soda over on the Huffington Post.

During my shower, I’ll often put on a nose and mouth mask. My total favorite may be the Yes To Carrots Softening Face Mask

It leaves my epidermis incredibly gentle and easy; I only utilize it once a week.

Oh and undoubtedly, I can’t fail to mention my favorite body scrub

Loved these pointers!

I’ve gotten into everything beauty recently aswell! So many amazing skincare items available now.

I simply recently got a Clarisonic Mia and am loving it up to now! I also have an Oz Naturals serum that’s pretty saturated in Supplement C, that is ideal for brightening. I also love First Aid Beauty Ultra Repair Cream for dried out, damaged cheeks! For exfoliators, I really like Contemporary Friction by Roots. Lastly, everything in the Dermalogica line is certainly genius. I especially like their pores and skin resurfacing facial cleanser and mask.

1. Wash face with Aveeno or Apricot scrub.

2. I use serum then make use of Rose Hip Seed Oil or perhaps a moisturizer.

3. Put on make-up!

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The day before I still left to return to Minneapolis from Chicago, I made Tony these hearty banana chocolate chip cookies that basically taste like delicious banana bread. Two days later he text message me, The banana bread cookies might be the best thing you’ve available.” Yes, I have officially won his heart.

These cookies are gentle in the middle having a slightly crisp edge. They’re greatest when made out of extra ripe bananas (the kinds with spots in it). They also get softer by the day, so if you like gentle cookies, try them the next day and you’ll fall in like. If you prefer crisp, bake them for a minute or two longer and revel in after they cool.

Either way, if you love banana bread cookies or muffins, I’m sure you’ll enjoy these. They’re a breeze to make, too! I’m quite certain you could do it in one dish if it emerged down to it. You can also experiment with the addition of in 1/2 cup coconut flakes. I tried this in another of my batches and it was absolutely fabulous. If you are a coconut fan, I highly recommend it.

Hope you love the cookies – make sure to tag your photos #ambitiouskitchen on Instagram so we can end up being baking friends! xo!

Ingredients

1/2 cup packed darkish glucose (or coconut sugar)

2 teaspoon vanilla extract

2 large extra ripe bananas, mashed

1 1/4 cups white whole wheat grains or whole wheat pastry flour

1/4 teaspoon salt

2/3 cup chocolate chips

Instructions

Preheat oven to 375 levels F. Within a moderate bowl, whisk jointly flour, sodium and baking soda; set aside.

In the bowl of an electric mixer beat coconut oil, brown sugar, vanilla, and egg until well combined, smooth and creamy. Keep mixing machine on low swiftness and add in mashed banana. Next add all dry substances (except oats and chocolate chips); mixing up until just mixed. Gently collapse in bowl oats and chocolates chips having a wooden spoon.

Utilizing a cookie scoop, drop dough onto ready baking sheet. Bake cookies for 10-13 mins or until edges become golden dark brown. If your cookies are as well thick woman liking, you can lightly smoosh the dough down with the palm of the hand before baking. Makes about 20 cookies. Cookies should be kept in a covered container and can get softer and much more cake-like the following day once you bake them.

Dairy-free deliciousness! Can’t wait to create these over the weekend.

P.S. Your Chicago reader rendezvous should begin at EATaly’s Nutella Bar. 😉

Appreciate your recipes!

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It’s formal. I’m on the chia seed kick. Anyone else?

I find myself positioning it in and in everything I can: on top of oatmeal, in my smoothies and proteins shakes, on top of peanut butter toast. The best though? Dipping bananas in chocolates and then inside a ocean of chia seeds. They’re so fabulously crunchy, lovely and amazing. Plus all that good nutrition in just a little seed? I mean, how will you not like them?

This recipe is an adaptation from my friend Katie ‘s recipe for Peanut Butter and Banana Baked Oatmeal found in her new cookbook The High-Protein Vegetarian Cookbook

I had been so excited after i recieved a duplicate of Katie’s cookbook because my mother is mostly vegetarian and I understood this cookbook would present some amazing, delicious protein-packed quality recipes for her.

In the book, Katie makes the oatmeal with an egg and regular milk, but I opted for almond milk along with a chia seed products instead.

You might be wondering why I used chia seeds rather than an egg? Well here’s the matter… while I really like the nutrition of an egg, I’m deeply in love with the fiber, protein and omega 3s that chia seeds pack in. Actually, did you know that 1 tablespoon (a serving) of chia seeds pack more than 5g of fibers and 3g of protein?! Yes to that.

This breakfast is ideal for reheating and dealing with the go. Simply pour a few more tablespoons of almond dairy on top to guarantee the oatmeal doesn’t dry. I love providing mine warm, pass on with extra peanut butter on top and a drizzle of maple syrup.

Next time, I think I might put in a new new raspberries before baking for the pb&j twist.

Prep time:

10 mins

Cook period:

30 mins

Total time:

40 mins

Ingredients

1 teaspoon floor cinnamon

1/4 teaspoon floor nutmeg

1/2 teaspoon baking powder

1/3 cup all natural creamy peanut butter

1 1/3 cups unsweetened almond milk (coconut, soy or skim also work)

1 tablespoon maple syrup

1 tablespoon vanilla extract

1 tablespoon chia seeds

Instructions

Preheat oven to 375 levels F. Grease an 8×8 in . baking skillet with nonstick food preparation spray or coconut oil.

Combine the oats, cinnamon, nutmeg, cooking powder and salt in a moderate bowl; set aside.

In another medium dish, mash the bananas well, then whisk in the peanut butter, almond milk, maple syrup, vanilla and chia seeds. Whisk the dried out ingredients into the wet substances and blend until well combined. Pour into prepared pan and bake for 30-40 a few minutes or until best is barely golden brown and established.

Remove from range and let sit for a few minutes to cool, then slice into 6 servings and serve with extra almond dairy, sliced bananas and toasted almond if desired.

This recipe is adapted through the High Protein Vegetarian Cookbook by Katie Parker.

Try using your favorite nut butter in replace from the peanut butter or add 1/2 glass of fresh fruit such as raspberries, blueberries or strawberries.

To shop: Put in place individual storage containers and store in the fridge for reheating later. If you reheat, make sure to put in a tablespoon or two of milk to make sure oatmeal doesn’t dry out.

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Here’s something I discovered recently: Did you know that it is possible to place a can of baked beans right on the barbeque grill? Tony taught me this trick and I was completely impressed. All you have to do is normally open up the can, take away the label, after that put on the grill until bubbly sizzling hot. Easy no pans required!

Now that you’ve got that trick under your belt you must time to make a few of these nice and spicy turkey burgers.

My love for burgers has certainly grown the past few years, mainly due to Tony’s meat infatuation. I rarely eat beef or pork so producing an all turkey burger is usually what I really do on the nights we grill. Why? It’s leaner and I REALLY LIKE the flavor.

Now I know everyone generally complains that turkey burgers aren’t juicy or delicious as beef, but can you guys just trust me when We say that isn’t true with regards to these burgs? After all, spicy bbq sauce and pepper jack mozzarella cheese with a little lovely pineapple and salty turkey bacon. Mmmmm hmmm Burger Ruler wishes they might sell these.

I used to be inspired to generate these after partnering with , an online grocery delivery program that’s been around for a long time. I always see them traveling around my Chicago neighborhood, delivering groceries to families without cars or even busy professionals who don’t possess time to store (me!). I came across all of the substances I necessary for these burgers online and as soon when i knew it, I had been creating this recipe for you.

Recently Peapod launched a fresh site called , which provides delicious recipes from bloggers like me!

Before we get to the recipe, I just want to talk about some more quick things about Peapod and just why it’s wonderful:

shows the operating total of the bill as you shop so it’s easy to determine a spending budget and stay with it.

The site sorts products from highest to lowest unit cost in each aisle so it makes finding the best value a breeze – you can even sort by health criteria.

Peapod doubles manufacturers’ coupon codes (!!!).

And lastly because Peapod rocks !, they are offering 20% away to Ambitious Kitchen readers; just utilize the code PEASPOD20 at checkout. Valid on the 1st order just, with a $100 minimum.

I really like serving these burgers in lettuce wraps or whole grain buns/sandwich thins using a side of special potato fries. From the delicious weekend food and so much better than any junk food drive thru (certainly!).

If you make this or any recipe from AK, be sure to label #ambitiouskitchen on Instagram or upload a photo to my Facebook page! xoxo.

Sweet & Spicy BBQ Bacon Hawaiian Turkey Burgers

Nutrition Information

Acts: 4 burgers

Meal: 1 burger patty with cheese + pineapple (no bun or fixings)

Calorie consumption: 287

Fat: 8.3g

Sugars: 9.5g

Sugar: 7.2g

Fibers: 1g

Protein: 38.1g

Prep time:

15 mins

Cook period:

15 mins

Total time:

30 mins

Ingredients

5 slices turkey bacon

1 pound low fat ground turkey breast (a minimum of 93% low fat) or can use 99%

3 tablespoons BBQ sauce (aim for low sugar)

½ medium white onion, diced

1 garlic clove, minced

¼ teaspoon cayenne pepper, plus much more if you want spicier

pinch of crushed red pepper flakes

Freshly ground salt and pepper

4 fresh pineapple slices, ½ inch thick

4 slices of pepper jack cheese

FOR SERVING:

Toppings: Sliced onions, extra bbq sauce

Instructions

Cook turkey bacon according to directions for the package. Once crispy and completely cooked, transfer to a paper towel and pat dry. Allow a few minutes to cool, then coarsely chop the bacon and reserve.

Make the turkey burgers by adding the bottom turkey, chopped turkey bacon, bbq sauce, onion, garlic, cayenne pepper, red pepper flakes and salt and pepper to a medium bowl. Mix together with your hands until equally combined. Divide into 4 equal portions and form into ¾ inches patties.

Grill more than medium-hot heat for 5-8 moments per part or until burgers are cooked through along with a meat thermometer reads 165 degrees F. While the burgers are cooking food, grill the pineapple slices until browned, turning once; Over the last few minutes of cooking food the burgers, add a slice of cheese together with each burger; cover the barbeque grill for approximately 1 minute as the cheese melts.

Place the burgers on buns, top with grilled pineapple slices, drizzle with extra bbq sauce and top with onions. Serve instantly. Great with lovely potato fries or fruit!

You can even make these burgers indoors by broiling them in the oven about 3 inches from the very best; broil 5-7 moments on each side.

Nutritional information is dependant on using 99% trim ground turkey breast and includes everything except the bun and any kind of toppings you’d like for serving.

Burgers can be frozen for 3 months; fully cook burgers, permit them to awesome completely, wrap in plastic wrap then place in airtight storage containers or freezer friendly ziploc hand bags.

I got a pineapple slicer come early july to make some bbq turkey burgers and put pineapple in it (barbeque grill it first though! Nothing beats grilled pineapple in my own opinon). BUT I haven’t become around to it yet! Turkey burgers are probably my favorite matter to create. I’ve made a number of different ones lately but I always do them on my own rather than with my boyfriend, and he’s the one with the grill (also remaining the pineapple slicer at his place…)

Perhaps before it cools down an excessive amount of we’ll make these! I really like the addition of the bacon to the patties. I’ve been attempting to try that out.

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I think the very best part is that lots of have explained they are the very best cookie you might have ever had! But primarily I think you should be proud of yourself because you officially today learn how to brownish butter (that may particularly good for even more Fall recipes I have coming)! Hehe.

Needless to say, I recognize that a lot of you read my blog for my creative, healthy formulas, but Let me emphasize that I believe in moderation. I once resided life eating healthful all the time, depriving myself of the things I desired the most. I ate egg whites, oatmeal, protein shakes, vegetables and liver organ consistently. I rarely touched a cookie or ate pie (the best)… shocking, I know. However I recognized the joy that came to me when cooking for others and especially adored educating on healthful eating; that is why most of my recipes have healthful twists while still getting innovative enough to cause you to feel just like a chef within your own kitchen. Simply put, Ambitious Kitchen is about inspiring you. I’m getting my interest for food alive through your eyes.

Now, I don’t have confidence in anybody ‘diet’, but I exercise daily, eat regularly healthful, and indulge occasionally. So although this blog isn’t a wellness or fitness blog, it is geared to those with active lifestyles or needless to say, anyone seeking to learn to make for themselves.

Or if you simply love looking at photos of food like this delicious breakfast time (or anytime, really) taco.

This recipe came about once i had a rigorous craving for smokey, salty salmon with warm, fluffy eggs; a mixture frequently found on a typical restaurant’s brunch menu. So off I visited stalk Trader Joe’s where I produced about 17 different loops round the store just to drool over everything fresh. If you store at Trader Joe’s, you know what I’m talking about.

I was so excited when I came across these amazing blue corn tortillas! I am even more thrilled that I purchased two packages so that I could make homemade blue corn tortilla potato chips for football video games I don’t even watch.

While I am not a huge football fan, I am a fan of anything wrapped inside a taco that I could devour.

And devour these is exactly what I did.

The creamy smashed avocado pairs perfectly with fluffy scrambled eggs, salmon, and dill. I treasured it within the warm blue corn tortilla, and next time I might even add a little goat mozzarella cheese. But here’s the best component: this only takes about ten minutes to toss together, it’s inexpensive, and you can consume it anytime.

Today… let’s eat!

Prep time:

5 mins

Cook period:

5 mins

Total period:

10 mins

Ingredients

1 teaspoon milk

1 teaspoon clean lemon juice

4 oz. thinly sliced up smoked salmon

4 blue corn tortillas

sea salt and fresh surface black pepper

Instructions

Place avocado inside a medium bowl and mash using a fork, increase lemon juice and stir. Season to flavor with sodium and pepper and reserve.

In a big dish, beat eggs and milk. Next melt butter in a medium skillet over medium-low heat. Add egg mixture and prepare, stirring sometimes until large curds commence to type. When eggs appear barely set, remove from warmth immediately. Period with salt and pepper.

Warm your tortillas within the microwave or higher a gas range on low warmth so the sides become slightly golden dark brown and crispy.

Spread mashed avocado more than each blue corn tortilla. Spoon eggs over avocado and add salmon on the eggs, best each with a little bit of dill and add salt and pepper to flavor.

2.2.8

These look delish! I’d even have them for dinner.

You happen to be right about having a treat every once and while. I really believe everything in moderation is normally A-OK. Especially when it’s homemade and you also know exactly what’s going into the treat.

-Michelle LiveLoudly

Treat on occasion is good…on the other hand, ice cream accompanied by a plate of buttery popcorn (guilty as charged) isn’t. The thing is, for me, easily go too healthful, temptation just comes knocking.

Love the thought of salmon and eggs. Might try slightly undercooking and pack this one being a work lunch time to reheat and make everyone in the lunchroom jealous!

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