Yoga, Rice and Everything Nice at Throwback Brewery

When you hear the word “brewery” your mind does not automatically conjure up images of bending yogis or brown rice. That’s why Throwback Brewery is in a league all its own. Situated in an 1860’s farmhouse, Throwback features an eclectic menu using local ingredients, creates unique craft brews and hosts really cool community events. Basically it’s awesome and if you haven’t been yet, you gotta go…ttttoday junior.

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Yesterday I stopped in with some friends for their $5 yoga, which they offer on Sundays at 11am in the loft of their barn, right above the brewery. Me and about 40 other people piled into the open space to breathe, get centered and count down the minutes until we were enjoying a cold one. Check out their event calendar so you can attend the next one! (P.S. they also have live music, cribbage and book club)

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A typical brewery menu would offer pizza, burgers, fries, etc. which is so 2005. Throwback delights with hearty modern dishes and twists on classics, all using fresh, local ingredients. They even make their own bread using the spent grain from their brewing process. So cool! I enjoyed the Fried Rice Bowl which consisted of brown rice with roasted squash, edamame, bean sprouts, radishes and organic chicken in their spicy sesame sauce topped with a fried egg. Holy-yum. Loved every second of it. I also had a side of fried sweet potato wedges and a few bites of a maple donut.

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The maple donut brings me to the next awesome thing that happened at Throwback yesterday – their Maple Madness festival! Described by my friend Corinne as “the most New Hampshire thing I’ve done all year”, this event was apparently the hottest thing happening on the Seacoast yesterday as we watched hoards of people pile in to get a taste of some maple beer and hear the band. Clearly the cold, dreary weather will not keep us New Englanders away from some good maple syrup.

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Did I mention that Throwback was founded by two women? How awesome is that?! Nothing like a little girl power to create a place that not only feeds your belly, but also feeds your soul.

This photo makes me cold just looking at it…luckily I’m heading to the Bahamas this week to defrost! Further posts make be delayed, but you can follow my trip on Instagram 🙂

What did you do this weekend?

5 Tips For A Vacation-Ready Body

Happy first day of spring! With a foot of snow on the ground and temps hovering in the 30’s it does not feel like spring here one bit! But the calendar tells me it is, so I guess I’ll believe it. It’s all good though because next week the hubbs and I will be sailing into the warm Bahama sunshine 🙂 So I wanted to share some of my tips for shedding your winter-body and becoming the beautiful spring butterfly that has been hiding under all those sweaters for the past 5 months. I am by no means an expert on this, but these are just some of the tricks I find helpful and what I am doing right now! Warm weather here I come!!

5 tips for a vacation ready body

1. Say yes to sweat

This may seem obvious, but you’re gonna have to start working out – hard. Or if you are already working out, it’s time to amp up whatever you’re doing. Here’s some tips on how to do that.

  • Increase mileage/time – If you’re currently running 2 miles every other day, make it 3 miles.
  • Add an extra workout – Even by simply adding one extra exercise day to your week will make a big difference. Sunday evening is my favorite time to get in an extra workout because I usually have extra time. Think of what day you might have just an extra 20 minutes and do your workout, no matter what.
  • Add a walk into your daily routine – Moving throughout the day is just as important as the time you spend at the gym. Commit to a 10 minutes walk during your lunch break, even if it’s cold outside!
  • Stop making time an excuse. Try my 20-minute at-home workout for a quick and easy way to get your sweat on.

5 tips for a vacation ready body

2. Make sleep your best friend

My personal goal for every weekend is to sleep as much as possible. During the week I am go go go and barely have time to breathe, so the weekend is my time to re-charge. That means sleeping in late AND planning a nap in the afternoon. This rest time ensures that I have the brain capability to handle the coming week and it prevents nasty things from happening to my body, like an increase in the stress hormone cortisol, which increases appetite. No one wants an increased appetite when they’re trying to fit into their summer clothes…in March. So make sleep your b$tch.

3. Cut the sweets

This one gets me every time. For me, it’s hard to say no to chocolate. But if you’re 2 weeks away from bearing your pasty white body for all to see, you gotta give it up. Reducing your sugar intake will help you reduce unnecessary calorie intake, but it will also help you eat more nutritious and satisfying foods. If you usually reach for a cookie after lunch, reach for some nuts instead. Or if you really need a sweet fix, opt for a snack that still offers protein and fiber to help keep you satisfied – like fruit, a yogurt (low sugar preferred, like Oikos Triple Zero) or a Lara Bar (natural sugar from dates). Shoving a handful of M&M’s into your mouth may temporarily keep you satisfied, but 20 minutes later you will crash and need something real. Skip the extra calories and go straight for the real stuff.

5 tips for a vacation ready body

4. Say no to bread

Cutting bread from your diet helps reduce your carb intake, which helps you burn fat, but it also opens up your eating possibilities. Think of all the super nutritious foods you could be eating instead of bread; like sweet potatoes, quinoa, oats, brown rice, coconut flour, etc. Try eating roasted sweet potatoes with your morning eggs, subbing quinoa for pasta or using coconut flour in your baking. Have a serious hankering for some toast? Opt for whole wheat and keep your portions small.

5 tips for a vacation ready body

5. Get your bronze on

There’s nothing worse than showing up to a tropical beach and being the whitest person on the sand…or just blending into the sand completely. You gotta get a little pre-tan happening so that you have the confidence to strip down and frolick into the warm waves. I recommend getting a spray-tan or applying some self-tanner the day before you go. Sun Tan City always has coupons available and Fake Bake is super popular for the DIY sunless tan. No harmful UV rays needed!

5 tips for a vacation ready body

Now I’m not saying that I can stick to this every second of every day, but I’m certainly trying. I mean, nothing makes you want to run that extra mile like knowing you need to fit your winter bum into your summer bikini in t-minus 10 days.

Blueberry Walnut Baked Oatmeal

Happy Hump-day! Woowee. The last 24 hours have been quite a doosey. We had a major blizzard here with heavy snow, crazy winds and we even lost power for quite a while :(. Not fun at all. But do you know what is fun? Baking!

Especially when it’s with a friend. Today I have a special guest star on the blog who is sharing with us her recipe for Blueberry Walnut Baked Oatmeal!

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Meet Erin. I promise, she’s not as crazy as this picture makes her seem. But she is sharing a crazy good recipe that is her go-to for a quick and easy breakfast. Erin works as a Spanish teacher so her mornings are early, busy and require a no-fuss breakfast. Anyone else in the same boat? So on Sundays Erin bakes up a big batch of this oatmeal and is ready to go with a delicious, hearty breakfast all week long.

This recipe is full of healthy ingredients that will keep you full for hours, like hearty old-fashioned oats, walnuts, peanut butter and banana. It is whole grain, contains no refined sugar and can easily be made gluten free by using gluten-free oats. Maple syrup and banana offer all the sweetness you need, but we added an extra peanut butter drizzle on top for a special treat.

Erin says that some weeks when she’s feeling a little naughty she’ll throw in some chocolate chips instead of blueberries. Feel free to switch up the mix-ins as you please! You could do diced apples and pecans, cranberries and walnuts or banana chunks and peanut butter chips.

Blueberry Walnut Baked Oatmeal

Ingredients:

  • 2 cups old fashioned oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 medium bananas, 1 mashed with fork and 1 sliced
  • 1 large egg
  • 1 cup milk
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  • 2 Tbsp peanut butter
  • 1/2 cup chopped walnuts
  • 1 cup blueberries

Peanut Butter Drizzle:

  • 1/3 cup maple syrup
  • 2 Tbsp peanut butter

Directions: Preheat oven to 350 degrees F. In medium bowl combine oats, cinnamon, baking powder and salt and mix to combine. Mash one of the bananas with a fork and add to oats mixture. Add in egg, milk, vanilla, maple syrup and peanut butter and mix to thoroughly combine. Mix in walnuts and blueberries and pour into 9×9 baking dish. Bake for 26-28 minutes. Remove from oven and top with sliced bananas. To prepare drizzle, mix together maple syrup and peanut butter with a fork in a measure cup. Slowly drizzle over baked oatmeal. Enjoy!

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Who doesn’t want to wake up to this?! When you’re ready for breakfast I suggest microwaving a piece and topping with your favorite nut butter, drizzling with maple syrup or you could serve it cold with some vanilla yogurt on top. Heck, with a dollop of cookie butter this could even be a desert! Mmm…cookie butter…

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Everyone owes Erin a big thank you for bringing this delicious recipe into our lives. And I owe Erin a big thank you for helping me make it! She comes in handy quite a bit…anyone recognize her from this post? She was one of my beautiful bridesmaids!

Well I hope the next half of the week is better than the first half. Excuse me while I go hug a lamp…electricity is awesome!

20-Minute At-Home Workout

Let’s face it, working out in the winter can be tough. Unless you live somewhere that is eternally warm or you have a home gym, getting motivated to go to the gym or go for a walk can be like pulling teeth. I just do not want to get out from under my warm blanket!

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If you’re like me and the temperature outside has been below 30 for days on end, I have a solution for you that will not require you to get cold. This at-home workout is my go-to for those snowstorm days or when I only have about 20 minutes to get a workout in. All you need is your body, 3-5 lb weights (or soup cans) and some good tunes to keep you motivated! (check out my playlists here)

20-Minute At Home Workout

CARDIO – Do whole sequence 2x

1. Burpees – 10 reps

Touch floor, shoot legs into plank, bring legs back to hands, jump up.

2. Weighted squats – 20 reps

Hold weights together and squat, then lift weights over head.

3. X-Jumps -20 reps

Make X with your hands, jump and land reaching towards opposite leg, jump and reach to other leg.

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4. Lunge and curl – 24 reps

With weights in hands lunge front and bring weights up in bicep curl. Bring legs back together and uncurl. Alternate feet.

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ABS – Do whole sequence 2x

1. Toe touches – 20 reps

With legs above hips reach over head and then up towards toes.

2. Butt crunches – 20 reps

Lift hips towards the sky and engage glutes. Bring hips down.

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3. Bicycle – 20 reps

Lift head and twist towards opposite knee as other leg extends straight. Switch to other side.

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4. Arm Dips – 20 reps

With fingers facing your heels, bend elbows and straighten.

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Still can’t get your butt off the couch? Here’s a tip. I always find it hard to change into my workout because I don’t want to get cold. So instead of changing, I start the workout in whatever I’m wearing and then as I get hot I change into my workout clothes. It works in a pinch!

What’s your trick to motivate yourself to workout?

Pulled Pork Stuffed Peppers

Anyone else stress out about using all their produce every week? Sometimes it’s a real struggle to remember what you need to use and what’s about to rot! The horror of wasting produce haunts me. Using up our veggies was the motivation for this dinner tonight. The result = so friggin’ delicious.

pulled pork stuffed peppers

Thursday is my favorite night of the workweek because I’ve gotten through teaching my dance classes, it’s almost Friday and I can finally just come straight home after work (and the gym) to my husband and my puppy. It’s a fantastic feeling.

pulled pork stuffed peppers

Usually on Thursday nights the hubbs and I like to make dinner together. (Or he makes it for me. Fun fact- he’s actually a super good cook).

pulled pork stuffed peppers

At the beginning of the week we made a huge-jass batch of pulled pork and now really needed to use it up. Conveniently we also had a zucchini, some mushrooms and 2 bell peppers that were about to go to waste. So duh, we stuffed them!

pulled pork stuffed peppers

We used our leftover pulled pork for the protein, but you could easily cook up some chicken breasts and shred them instead. Or go meatless with this recipe, honestly it was hearty enough that you could definitely do that.

Pulled Pork Stuffed Peppers

Ingredients:

  • 2 large bell peppers
  • 1 medium zucchini
  • 3 large mushrooms
  • 2 Tbsp minced garlic
  • 2 Tbsp olive oil
  • 2 Tbsp fajita seasoning
  • 1.5 cups pulled pork (or shredded chicken breast)
  • Shredded cheddar cheese

Directions:

Preheat oven to 400 degrees F. Cut tops off of peppers and take out seeds. Place onto baking sheet and bake for about 10 minutes. Dice zucchini and mushrooms and saute in pan with olive oil and garlic on medium heat. When veggies are soft add in pulled pork and sprinkle with seasoning. Cook until pork is heated through. Remove peppers from the oven and spoon pork and veggie mixture into peppers. Tops with cheese and place back into oven for about 10 more minutes. Remove when cheese is fully melted and enjoy with your favorite sides.

pulled pork stuffed peppers

We also had some roasted sweet potatoes and a super-ripe avocado waiting to be enjoyed so we added those on as sides to our stuffed peppers. Perfection.

I loved this dinner because it was so full of veggies, but I was delightfully full after eating it. The combination of complex carbs (sweet potatoes), hearty veggies and good fats (avocado) made it ultra-satisfying.

Plus lets be honest, everything is better covered in melted cheese.

Don’t you agree?

Chocolate Chip Chickpea Cookies

If you are freaked out by the title of this recipe, you are not alone. The thought of having chickpeas or any kind of beans in my cookies was repulsive to me, until I tried these babies.

chocolate chip chickpea cookies

These Chocolate Chip Chickpea Cookies are gluten free, grain-less, chock-full of protein, fiber, antioxidants AND they are so tasty, you won’t miss your Mrs. Fields for a second.

Now the main ingredient of these cookies is in fact chickpeas, but I promise you, they are completely unnoticeable. Chickpeas are actually almost tasteless and are super good for you, so why not just try it out? That’s what I did and I was pleasantly surprised.

chocolate chip chickpea cookies

The next ingredient is walnut butter, but you can use any nut butter of your choice. I sometimes get sick of everything being peanut butter tasting, so I used this Crazy Go Nuts Oatmeal Cookie Walnut Butter and it really helped give the cookies that classic cookie taste.

Instead of sugar this recipe uses maple syrup, which has more nutritional benefits than regular sugar and is less refined. It provides manganese, zinc and can even help your immune system. The flour is replaced by coconut flour, which you only need a small amount of because it is so incredibly absorbent.

Chocolate Chip Chickpea Cookies

Ingredients:

  • 1 can chickpeas
  • 1/3 cup walnut butter (or peanut or almond butter)
  • 1/3 cup maple syrup
  • 1 egg
  • 1 tsp vanilla
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 3/4 tsp baking powder
  • 2 Tbsp coconut flour
  • 1/2 cup dark chocolate chips

Directions: Preheat oven to 350 degrees F. In a food processor combine all ingredients except chocolate chips. Blend until smooth. Pour mixture into medium bowl and add chocolate chips. Spoon cookies onto a greased baking sheet and bake for 18 minutes. Yields about 18 cookies.

chocolate chip chickpea cookies

These cookies are best enjoyed with a tall glass of milk and your favorite rom-com. Dunking is recommended. Or bring them to work for a post-lunch chocolate fix that won’t leave you feeling yucky 🙂

Whatever you do with them, just let people taste them before telling them what’s in it. Because in the case of chickpeas in baked goods, tasting is believing.

Pesto Chicken Zoodles

Only 18 more days until Spring! Soon we will be shedding our sweaters, busting out the florals and bearing our legs….oh wait. I’m not ready!!! Anyone else feeling like they need to start prepping for bikini season NOW?

pesto chicken zoodles

Here’s some fun news – the hubbs and I just booked a cruise! In just a few weeks we’ll be sailing into some Bahama sunshine. Thank god. So with all this talk of springtime weather and fitting into shorts I thought I would share one of my favorite veggie-loaded, low carb dinner recipes.

pesto chicken zoodles

In this recipe I use Trader Joe’s pesto, but you could use any kind. For the chicken sausage I recommend using Al Fresco Chicken Sausage, which is gluten free, all natural and super delish. This time I went with spinach & feta flavor, which worked perfectly.

pesto chicken zoodles

The only catch for this recipe is that you do need to have some soft of spiralizer. I have the “made for tv” version, aka the Vegetti, which works perfectly fine. No need for expensive equipment. Also, are they serious with that name??

Pesto Chicken Zoodles

Ingredients:

  • 2 large zucchini
  • 5 button mushrooms
  • 2 Tbsp garlic
  • 2 Tbsp olive oil
  • 2 chicken sausage
  • 1 Tbsp pesto

Directions: Spiralize zucchini into thin noodles and slices mushrooms. In a large saute pan on medium heat cook mushrooms and garlic in olive oil for about 3 minutes. Add in zucchini spirals and cook for about 7 minutes. Meanwhile, heat chicken sausage in microwave and slice into discs. Add chicken sausage to pan along with pesto and mix completely to combine.

pesto chicken zoodles

My Pesto Chicken Zoodles recipe (aka zucchini noodles for all the newbs out there) is super quick, easy and totally satisfying. You may or may not feel like you are kickin’ back in a big ‘ol booth at Olive Garden scarfing down pesto primavera and breadsticks. It’s really pretty much the same thing, but with less guilt and self-loathing 🙂

Enjoy!