Everything is better on a stick, including these delicious Roasted Veggie Kabobs with Spiced Couscous!
My husband and I went out to eat recently, and for dessert, we were served s’mores. It was so much fun roasting marshmallows at our table, getting our fingers sticky, and dropping crumbs everywhere. We were laughing the whole time!
I decided to try my hand at making s’mores at home, too. Indoor s’mores are super easy to make and are perfect for serving at a party or just on a snowy night at home with the family.
- graham crackers
- Reese’s peanut butter cups
- dark or milk chocolate candy bar (I used Lindt 85% Cocoa Extra Dark)
- chocolate and salted caramel candy bar (I used Ghirardelli Dark & Sea Salt Caramel)
- skewers for roasting marshmallows
Indoor s’mores are pretty self-explanatory to make. You will need a flame. I used a gas stove burner, but you could also roast your marshmallows in a fireplace or over a sterno fuel can or a mini hibachi (affiliate links*). The restaurant we ate at used a mini hibachi.
On to the fun … place your marshmallow on your skewer (we used bamboo, but metal would be better) and roast over your flame. For a gas burner, use medium-low heat.
When the marshmallow is cooked, sandwich it between graham crackers with your favorite chocolate. We used peanut butter cups, dark chocolate, and a salted caramel chocolate bar. Yum!
How do you like your marshmallows: perfectly golden or a little charred?
I’m linking up with Much Ado About Monday, Give Me the Goods Monday, A Stroll Thru Life’s Inspire Me Tuesday, Time to Sparkle, The Scoop, Sugar Bee Crafts’ Take-A-Look Tuesday, The Inspiration Exchange, Homemade Ginger’s Ginger Jamboree, Wine’d Down Wednesday, Tasty Tuesdays, VMG206’s Brag About It, Creations by Kara, Make Bake Create, Your Whims Wednesday, The Wednesday Roundup, Lovely Ladies Linky, SNAP! Show & Tell, Work It Wednesday, 52 Mantels’ Thursdays Are Your Days, Lamberts Lately’s Create It Thursday, Live Laugh Rowe, Sweet Bella Roos’ Pin It Thursday, Link’n Blogs, Eat. Create. Party!, The Inspiration Gallery, Chic on a Shoestring’s Flaunt It Friday, Craft Frenzy Friday, Nancherrow’s Fridays Unfolded, The Stitchin’ Mommy’s Get Crafty Friday, Link Party Palooza, Best of the Weekend, Cheerios & Lattes’ Saturday Show & Tell, Live Love Create’s Craft, Create & Inspire, Sewlicious Home Decor, Get Schooled Saturday, Saturday Night Fever, Link It or Lump It, Flamingo Toes’ Think Pink Sunday, Sunday Best Showcase, and Craft-O-Maniac Monday.
*This post contains affiliate links, which means that if you purchase something from one of these links, I may receive a small commission. I only recommend products that I love, and your purchase helps to support the free content offered on Hello Little Home (thank you so much!).
It’s the first Monday of February, and that means it’s time for another edition of my monthly series, Motivation Monday. For me, healthy living is all about motivation. It’s about finding the motivation to cook instead of order takeout, go for a walk, or skip a second helping. Each Motivation Monday features easy tips and a healthy recipe.
Last month, my focus was on healthy snacking, and I actually did pretty well with this. For February, my goal is to establish a consistent exercise routine (see my tips below). Plus, I’m sharing a delicious green smoothie recipe made with Driscoll’s berries!*
Over the past year, I’ve gone from exercising 5-6 days a week to practically zero days, and I want to get back on track. I’ve had my reasons (weather, shoulder problems, etc.), but I need to stop making excuses. So, I’ve set a goal to exercise 4 days a week this month.
I live a couple blocks from Central Park, so barring another Polar Vortex, I’ll walk/jog a couple days a week, and on the other days, I’ll do some yoga or cardio. If I come into a few extra dollars, I’d love to try SoulCycle (that ish is expensive), too!
Are you in the same boat as me? Use these tips to develop your own exercise routine:
- Schedule exercise dates. In the past, when I’ve written my workout dates/times in a planner, it made all the difference!
- Mix it up. Exercise is more fun if you’re not doing the same boring routine every day. I enjoy a combination of walking, jogging, yoga, pilates, and cardio, and jump at the chance to try new things, too.
- Pair up with a friend. It’s so much harder to skip a day when you know someone else is counting on you. If you’re in New York, I’d love a workout buddy (hint, hint)!
- Don’t think about it; just do it. Set out your exercise clothes the night before. Put them on as soon as you wake up or get home from work. Don’t turn on the TV. Don’t eat a snack. Spend as little time thinking about it as possible, and just get out there and exercise!
My exercise mantra for February!
After exercising, I like to reward myself with a healthy snack! So I was excited when I was contacted by Driscoll’s* to develop a snack for my readers! I decided to create a green smoothie.
Green smoothies are everywhere these days, but I have to admit that I’ve been a little hesitant to jump on the bandwagon. I think it is the close resemblance to pureed grass!
I shouldn’t have worried, because after I blended up the berries and spinach, I couldn’t taste anything grassy at all (I promise)! As a matter of fact, it was downright delicious. My husband also loved this smoothie, and I think you will, too!
Cheers to your health! My Berry Green Smoothie is full of nutrients, antioxidants, phytochemicals, and lots of other good stuff. Read more about the health benefits of berries, spinach, and green tea.
Berry Green Smoothie
Serves 1 – 2
- 1/2 of a banana
- 1 1/2 cups Driscoll’s* mixed berries (I used blackberries, raspberries, and strawberries.)
- 1 green tea bag
- 2 cups spinach
- 1/2 of a pear
Start by covering a cookie sheet with foil. Peel the banana, slice it into rounds, and place the slices on the cookie sheet. Add berries to cookie sheet, cutting large berries (such as strawberries) into halves or quarters. Make sure everything is in a single layer so it doesn’t stick together later. Place cookie sheet in freezer and let sit until fruit is frozen, about 2 hours.
While fruit is freezing, bring 1 1/2 cups water almost to a boil. Pour water into a large mug and add the tea bag. Let steep for 3 – 5 minutes and then remove tea bag. Allow tea to cool to room temperature and set aside.
To make smoothie, add frozen fruit to a blender. Grab a large handful of spinach (about 2 cups) and place it on top of berries. Cut half a pear into large pieces and add to blender. Pour cooled tea over everything and blend until smooth, stirring if needed.
- Use any mixture of berries that you like (or just use a single berry).
- Replace the berries with another fruit, such as apples, citrus, or pomegranate seeds.
- Add a tablespoon of almond butter for extra protein.
- Sweeten the smoothie by adding a chopped Medjool date, a little honey or maple syrup, or a touch of your favorite sweetener.
- Replace the tea with milk (regular, almond, soy, etc.), juice, yogurt, or coconut water.
- Spice things up by adding a little fresh ginger or a pinch of cinnamon.
- Supercharge your smoothie with 1 tablespoon chia seeds or ground flaxseed.
- Experiment with other greens, such as kale, collards, or Swiss chard.
What is motivating you this month?
P.S. Stop back Tuesday for a roundup of my favorite winter workout gear and Wednesday for my indoor workout essentials (for those days that it’s just too cold to go outside!).
*Disclaimer: I was provided with Driscoll’s Berries coupons to purchase berries and develop a snack recipe to share with my readers. All opinions are my own.
I’m linking up with Much Ado About Monday, Give Me the Goods Monday, Time to Sparkle, The Scoop, Cozy Little House’s Tweak It Tuesday, My Uncommon Slice of Suburbia’s Tuesday’s Treasures, Sugar Bee Crafts’ Take-a-Look Tuesday, Tasty Tuesdays, VMG206’s Brag About It, Homemade Ginger’s Ginger Jamboree, Inspiration Exchange, Make Bake Create, Your Whims Wednesday, Awesome Things Tuesday, The Wednesday Roundup, Lovely Ladies Linky, Work It Wednesday, 52 Mantels’ Thursdays Are Your Days, Lamberts Lately’s Create It Thursday, Live Laugh Rowe’s Live Laugh Linky, Embracing Change’s Creative Inspirations, Link’n Blogs, Inspiration Gallery, Simple Nature Decor’s Fabulous Friday, Sweet Bella Roos’ Pin It Thursday, Chic on a Shoestring’s Flaunt It Friday, Craft Frenzy Friday, Inspire Me Please, Nacherrow’s Fridays Unfolded, The Shabby Nest’s Frugal Friday, The Stitchin’ Mommy’s Get Crafty Fridays, Be.You.Tiful Link Party, Just Us Four’s Pinworthy Projects, Link Party Palooza, Live Love Create’s Craft, Create & Inspire, Pieced Pastimes’ Saturday Sparks, Sewlicious Home Decor, Too Much Time on My Hands’ Get Schooled Saturday, Showstopper Saturday, Saturday Night Fever, Flamingo Toes’ Think Pink Sunday, Link It or Lump It, Sunday Best Showcase, Inspiration Monday, Creations by Kara, and Craft-O-Maniac Monday.
As much as I love cooking, my kitchen is not cut out for complicated recipes. There is very little counter space, no room to store fancy equipment, and the apartment-size oven only has one small rack. Not that I haven’t made complex dishes; it just gets a little crazy in there. Picture pots and pans on every square inch of free space!
So for the most part, I am all about quick and easy recipes, like my Baked Polenta with Chunky Roasted Red Pepper Sauce. This dish uses healthy convenience foods to create a meal that is ready in minutes. And it’s so delicious, too!
Give this recipe a try the next time you are looking for a tasty, yet effortless dish.
- 1 tbsp. olive oil
- 2 garlic cloves, pressed or minced
- 1/2 tsp. crushed red pepper flakes, optional
- 1 14.5-oz. can diced tomatoes
- 1 12-oz. jar roasted red peppers, chopped
- 5 large leaves fresh basil, roughly chopped (plus additional for serving)
- 1 18-oz. tube prepared polenta
- 1 cup shredded Italian blend cheese (I like Trader Joe’s Quattro Formaggio)
- salt and pepper, to taste
Preheat oven to 425 degrees.
Add olive oil, garlic, red pepper flakes, and a pinch of salt to a large skillet. Turn burner on to medium heat and, when hot, saute 1 – 2 minutes or until fragrant.
Spray a baking dish with nonstick spray. Thinly slice polenta into 12 thin rounds. Place polenta slices in baking dish, overlapping to fit. Cover polenta with tomato-pepper sauce, then sprinkle with cheese. Bake polenta for 10 – 15 minutes, or until cheese is lightly browned.
Divide baked polenta among 4 plates and garnish with extra basil, if desired. Enjoy!
I’m linking up with Give Me the Goods, Inspiration Monday, Home Stories A to Z’s Tips & Tutorials, Time to Sparkle, The Scoop, My Uncommon Slice of Suburbia’s Tuesday’s Treasures, Tasty Tuesdays, VMG206’s Brag About It, Crafty Garden Mama’s Tuesday Greens, Wine’d Down Wednesday, Lovely Ladies Linky, Make Bake Create, Your Whims Wednesday, The Wednesday Roundup, Work It Wednesday, 52 Mantels’ Thursday Are Your Days, Embracing Change’s Creative Inspirations, Lamberts Lately’s Create It Thursday, Live Laugh Rowe’s Live Laugh Linky, Sweet Bella Roos’ Pin It Thursday, Link’n Blogs, Craft Frenzy Friday, Inspire Me Please, The Stitchin’ Mommy’s Get Crafty Friday, Link Party Palooza, Cheerios & Lattes’ Saturday Show & Tell, Live Love Create’s Craft Create & Inspire, Pieced Pastimes’ Saturday Sparks, Saturday Show-licious Craft & Recipe Showcase, Get Schooled Saturday, Showstopper Saturday, Saturday Night Fever, Flamingo Toes’ Think Pink Sunday, Sunday Best Showcase, and Much Ado About Monday.
I woke up Saturday morning to a sky full of flurries. It was coming down fast, and it was gorgeous! The surprise snowfall didn’t amount to anything substantial, but it made me happy and reminded me of what I missed about winter when I lived in California (polar vortexes: not so much).
Of course, along with the snow came another dip in temperature, which led to a craving for comfort food. I like nothing better than a hot bowl of soup or a steaming casserole on a chilly day. It just seems to warm me to the bone.
This Tamale Pie is one of my favorite winter recipes. It’s full of healthy vegetables, yet has a cornbread topping that cures my carb cravings, and the Cilantro-Lime Sauce is the perfect complement to the spicy filling. Give it a try the next time you want a warm, comforting dish; I think you’ll love it, too!
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 1 zucchini, chopped
- 2 cloves garlic, minced
- 2 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. oregano
- 8 oz. frozen corn
- 1 14.5-oz. can pinto beans, drained and rinsed
- 1 8-oz. can tomato sauce
- 1/2 cup black olives, chopped
- 1 chipotle pepper, chopped small
- salt and pepper
- 1/2 cup flour
- 1/2 cup corn meal
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/8 cup honey
- 1/8 cup oil
- 1/2 cup milk
- 1 egg
- 1 lime
- 1 5.3-oz. individual container plain Greek yogurt
- 1 tbsp. chopped cilantro
Preheat oven to 425 degrees. Spray an 8 x 8-inch square baking pan with nonstick cooking spray and set aside.
Heat olive oil over medium-high heat in a large skillet. Saute onion in oil until slightly softened (3 – 4 minutes). Add zucchini to onions and cook for a couple minutes, or until it starts to brown around the edges.
Add corn, pinto beans, tomato sauce, black olives, and chipotle pepper to veggies. Reduce heat to medium and cook, stirring frequently, until heated through. Remove from heat and season to taste with salt and pepper.
Prepare corn bread next. In a medium bowl, mix flour, corn meal, salt, and baking powder. In a separate bowl, mix honey, oil, milk, and egg with a whisk until thoroughly combined. Add wet ingredients to dry ingredients and stir just until combined.
Place pan in preheated oven and bake until cornbread is golden, about 20-25 minutes.
While tamale pie cooks, prepare cilantro-lime yogurt sauce. Remove zest from lime with a zester or sharp knife. Mince zest and add to a small bowl. Juice the lime. Add juice to zest, along with yogurt and cilantro. Mix well and season to taste with salt.
Serve tamale pie topped with yogurt sauce. Enjoy!
I’m linking up with Huckleberry Love’s Much Ado About Monday, Give Me the Goods Monday, A Stroll Through Life’s Inspire Me Tuesday, Time to Sparkle, The Scoop, Coastal Charm’s Nifty Thrifty Tuesday, Cozy Little House’s Tweak It Tuesday, My Uncommon Slice of Suburbia’s Tuesday’s Treasures, Home Stories A to Z’s Turtorials & Tips, Tasty Tuesday, Wine’d Down Wednesday, VMG206’s Brag About It, The Inspiration Exchange, The Wednesday Roundup, Lovely Ladies Linky, Make Bake Create, Your Whims Wednesday, Work It Wednesday, 52 Mantels’ Thursdays Are Your Days, Lamberts Lately’s Create It Thursday, Live Laugh Rowe’s Live Laugh Linky, Sweet Bella Roos’ Pin It Thursday, Link’n Blogs, Nancherrow’s Fridays Unfolded, Craft Frenzy Friday, Eat. Create. Party!, Inspire Me Please, The Stitchin’ Mommy’s Get Crafty Friday, The Makers, Chic on a Shoestring’s Flaunt It Friday, Pinworthy Projects Party, Link Party Palooza, Cheerios & Lattes’ Saturday Show & Tell, Live Love Create’s Craft, Create & Inspire, Pieced Pastimes’ Saturday Sparks, Saturday Show-licious Craft & Recipe Showcase, Too Much Time on My Hands’ Get Schooled Saturday, Show Stopper Saturday, Best of the Weekend, Crafty Garden Mama’s Tuesday Greens, Saturday Night Fever, Flamingo Toes’ Think Pink Sunday, Suburbs Mama’s Sunday Linky, Link It or Lump It, and Craft-O-Maniac Monday.