Full Belly Sisters

Tuesday, August 16, 2016

Chipotle Fried Egg Avocado Toast

This simple Chipotle Fried Egg Avocado Toast is a spicy and delicious way to kick off your day. A tasty twist on the standard avocado toast!

I'm about to head out on vacation, but I'm still cooking till the very last minute! I just received my latest Degustabox, a surprise subscription food box company based in Barcelona. They've recently launched in the United Statesand I'm lucky enough to receive my very own box of goodies.

If you follow us on Instagram, you've already had a sneak peek at what I found in this month's box. Of all the yummy treats in the box, I decided that I needed to use the Chipotle Mayonnaise from Sir Kensington's immediately. I'm already a fan of Sir Kensington's products and this mayo was calling my name: smoky and spicy, with a bright citrus flavor. Yum. It's made with certified humane, free range eggs. And it's a non-GMO-certified product. Pretty great, huh? This mayo was the inspiration for my simple Chipotle Fried Egg Avocado Toast.
 
 
I thought the Chipotle Mayonnaise would be the perfect way to add a whole lotta zip to some avocado toast. Then, I had to throw a fried egg on top of it all because everything is better with a fried egg on it. Fact.

The ingredients in this Chipotle Fried Egg Avocado Toast recipe are minimal—we're going for quality over quantity. I used a
Stonefire mini naan; I just love them and they're the perfect size for open-faced sandwiches. Of course, you can use a small pita or a regular slice of bread instead.

Ingredients
serves 1
  • 1 mini naan bread
  • 2 teaspoons Chipotle Mayonnaise
  • about 1/4 to 1/3 avocado
  • 1 fried egg
  • salt and pepper, to taste
  • chopped scallion greens, optional

Just toast your bread, then spread the chipotle mayo on top. 
 
 
Using a fork, smash the avocado on top of that; sprinkle on some salt and pepper. 
 
 
 
Place a fried egg over the avocado toast. If you want, squeeze some additional chipotle mayo on top, and scatter some chopped scallion greens over everything.
 
 
It all takes just a few minutes, but then you've got a filling, healthy, protein-packed meal! The cool, creamy avocado perfectly balances the spicy chipotle and the hot, runny egg. It's food heaven, let me tell ya.

 
If you're interested in trying Degustabox, check out their website or follow them on Instagram. If you sign up to receive your own Degustabox through one of our links, I'll receive a referral fee and you'll help to support this blog!

For a recipe inspired by my previous Degustabox, check out my Chocolate Peanut Butter Cinnamon Smoothie



Wednesday, August 10, 2016

goodbody goodmommy Cardigan: Maternity, Nursing & Beyond

Maternity clothing that's stylish and functional? Yes! The goodbody goodmommy cardigan is perfect for pregnancy, breastfeeding—and beyond.

The Full Belly Sisters are proud to share a our buddy's new venture: goodbody goodmommy maternity clothes. They're fashionable and functional, they fit flawlessly—and they'll transition long past your pregnancy. And they're made in the USA (in our hometown of New York City. Holla!). This isn't a sponsored post; we just want to share a great product created by awesome moms.


Goodbody goodmommy is made up of a mom-midwife duo who believe getting pregnant doesn’t need to be a fashion death sentence. We blend trend-worthy styles with strategic support and functionality to ensure every piece we make not only looks good, but works with your changing body and its changing needs.  We have pored over every detail of our carefully-designed garments so that they will transition through pregnancy and beyond.  Our pieces are fashionable, functional athleisure items that offer comfort and support while working out, segueing right to a stylish brunch with friends, or wherever your busy momlife takes you!  With our first garment, the goodbody goodmommy cardigan now on the market, we couldn’t be more grateful to the Full Belly Sisters for the opportunity to introduce ourselves to you!  Hello, loves!


The goodbody goodmommy cardigan is a gorgeous blend of model jersey and spandex that boasts a full design that looks great with your athletic leggings, jeans and even a dress.  You can wear it during your pregnancy but, unlike most maternity clothes, this will stay a wardrobe staple after you meet your baby to ensure you get the most from your investment.  It transitions to a cover for nursing or baby-wearing by using our easy button-loop system.  It was designed with a non-maternity size base so it can continue to be worn beyond your pregnancy and nursing experience.  This cardigan is manufactured with love in The Bronx.
 
goodbody goodmommy was born when Erin Howard, an avid marathoner, couldn’t find running clothes with the fit and support she craved during her pregnancy.  She elicited the help of Melissa Peard, a midwife in NYC with a love of spinning and fashion.  Their passion can be summed up best by what co-founder Erin said at the beginning of this journey: “As a mother, I want to look at my daughter and tell her she can do anything!”  goodbody goodmommy is here to give you the clothing you need to do it all.  

 
We know everyone’s journey through pregnancy and after is different.  We support you literally and figuratively on your path, wherever it may lead. 
The goodbody goodmommy cardigan multitasking cardigan is now available for $59.
 
Athletic leggings (with and without supportive belting) are in the works and coming soon. We hope you love the garments we have created for you—and we look forward to hearing from you!
 
For more on goodbody goodmommy, follow them on Facebook and on Instagram.

Friday, July 15, 2016

Almond Joy Protein Shake




Chocolate, coconut, and almond in an easy smoothie! This healthy almond joy protein shake is fantastic for portable energy.


Somehow, summer seems even busier than the school year. Running around to camps, playdates, afternoons with buddies at the town pool, sports. I don't know. It always seems like we're going to have all this down time but then we end up hauling from one (admittedly fun) commitment to another. Between the busy schedule and the hot weather, smoothies really come in handy: they're packed with filling protein and they're super refreshing. Plus, you can whip 'em up fast!

I usually make shakes in my blender. But sometimes there's not even much time to do that! That's where the new Thermos® #ShakerBottle comes in quite handy. The 24-ounce bottle is leak-proof, BPA-free, and has an integrated mixer—kind of a whisk—that helps blend your ingredients and ensures you don't get clumps of protein powder in your shake. Thermos® is having a giveaway for these cool bottles: go here to enter!


Ingredients
  • 1/2 cup chocolate almond milk
  • 1/2 cup coconut milk
  • 1 Tablespoon unsweetened shredded coconut
  • 1 Tablespoon almond butter (or almond flour)
  • 1 scoop chocolate protein powder
  • ice (optional)
  • coconut, sliced almonds, chocolate for garnish (optional)
Pour the milks into the Thermos® #ShakerBottle. The bottle has capacity markings, which is great when you're pouring in your ingredients—no need to use separate measuring cups. 

Add the shredded coconut and almond butter. Then add the protein powder. (When you are adding all of the ingredients to the shaker bottle, be sure to add the protein powder last. This ensures that the integrated mixer will blend it all in smoothly.) Place the integrated mixer in the shaker bottle and screw on the bottle top. Shake for about 30 seconds, or until the ingredients are blended together. Add crushed ice, if you'd like. Drink up!


If you prefer to make this smoothie in your blender, try blending it with about a cup of ice, until frothy. Cool and creamy! 

Then just pour it into your Thermos® #ShakerBottle and take it with you: the bottle is perfectly portable, with a locking, push-button lid to protect it from spilling. The shaker bottle is also super easy to take apart and clean in the dishwasher. I love that there is no impossible-to-effectively-clean straw. And the bottle fits into my car's cup-holder!

My almond joy protein shake, heading out the door with me.

Wouldn't you love one of these shaker bottles? Thermos® brand is offering you a chance to win a Genuine Thermos® Brand Shaker Bottle through a sweepstakes hosted on the Thermos® brand Facebook page. Head on over and enter to win now!

You can find also Thermos® brand on Twitter, Pinterest and Instagram.

Saturday, July 2, 2016

Natural Baby Food: Cauliflower Breadsticks

These easy Cauliflower Breadsticks from the book Natural Baby Food are the perfect, healthy finger food for your baby—or for you!



Dr. Sonali Ruder—physician, chef, and blogger at The Foodie Physician—is back with yet another great book! I previously shared Sonali's delicious Sesame Roasted Broccoli from her earlier book, Natural Pregnancy Cookbook. Well, this time, she's got the fantastic Natural Baby Food: Over 150 Wholesome, Nutritious Recipes for your Baby and Toddler. It's all about giving your baby a great start to good health by planning a healthy diet.





And it's not difficult to give your baby the best food possible. Sonali offers loads of beautiful and simple-to-prepare purees, from "Pretty in Pink Raspberry Pear Puree" to "Turkey and Taters!"

In the interest of full disclosure, I should note that I didn't give my son any purees; we went the Baby-Led Weaning route and really loved it. Baby-Led Weaning (BLW) skips the spoon-feeding and goes straight to self-feeding finger foods. The great thing about Natural Baby Food is that it also includes a great variety of recipes for finger foods for babies and toddlers—so it's a great reference book, even if you do BLW.


I don't have a toddler at home anymore but I do still love healthy finger foods! I decided to make the book's Cauliflower Cheesy Bread. It's an easy recipe, and packed with antioxidants and an array of nutrients. Plus, it's gluten-free, grain-free, and low-carb—perfect for many who follow special diets.

Ingredients

  • 1 head cauliflower (about 2 pounds)
  • 1 egg (or 2 egg whites)
  • 1 cup shredded cheddar or Monterey Jack cheese, divided*
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Marinara sauce for serving (optional)
*I used shredded Locatelli Pecorino Romano

Preheat oven to 450 degrees. Remove the outer leaves and cut it into florets. Place them in the bowl of a food processor and pulse until the cauliflower is finely chopped and looks like rice.

Transfer the cauliflower to a microwave-safe dish or bowl.  Cover and cook in the microwave for 10 minutes.  Alternatively, you can steam the cauliflower in a steamer basket or bake it in the oven at 375 for 20 minutes.  

When the cauliflower is cool, transfer it to a bowl lined with a kitchen towel or cheesecloth.  Bring the ends of the cloth together and squeeze as much liquid out of the cauliflower as you can.  I got about ½ cup liquid.  

Transfer the cauliflower to a mixing bowl and add the egg, Italian seasoning, ½ cup cheese, ¼ teaspoon salt and 1/8 teaspoon pepper.  Mix to combine.


Transfer the mixture to a baking sheet lined with parchment paper.  Form the dough into a rectangle about 8 x 12 inches and ¼-inch thick. 

Bake in the oven 15-20 minutes until cooked.  Remove the baking sheet and sprinkle the remaining ½ cup cheese over the top.  Bake another 5 minutes until cheese is melted. 

Let cool a little bit and then cut cheesy bread into breadsticks.  Serve with marinara sauce for dipping.   
 



To order your own copy of Natural Baby Food, click here.
I make a small commission if you purchase through my links—which helps to keep this blog running.

For more kid-friendly cauliflower recipes, check out my Cauliflower Fried Rice:
 

Roasted Cauliflower Steaks Parmigiana:




Cauliflower Popcorn:




I received a copy of Natural Baby Food for review and was not compensated for this post. All opinions are my own.

Friday, June 24, 2016

Greek Marinade with Yogurt #FreakyFriday

This simple and delicious Greek Marinade with Yogurt features classic Mediterranean ingredients like olive oil, lemon, and oregano, as well as tangy yogurt. It's perfect when you're grilling meats for easy, summertime dinners.



My blogger buddy—Michaela, from the wonderful An Affair from the Heart—has been organizing these Freaky Friday recipe swaps for a bunch of bloggers. We are each assigned someone else's blog and we select a recipe to try and then share. 


It's a big secret who is assigned to which blog...Until now! I am thrilled to announce that I got Aunt Bee's Recipes! It's a blog I follow and really enjoy. Brandi is the brains behind the recipes: she's a self-taught cook, a cookbook collector, and a stay-at-home mom. 

I've actually already shared my Italian Stuffed Pepper Soup, a recipe inspired by Brandi's own Stuffed Pepper Soup (it's delish, by the way). So, I wanted to try a different recipe this time. Her recent Southwest Salad with Cilantro Lime Vinaigrette looks like a fantastic summer dish, light yet hearty. The Brown Sugar and Lemon Chicken Breast also looks delicious and easy (always a bonus!). But since it's summer and I'm super into grilling right now, I opted to try her Greek Marinade for Chicken, Steak, and Pork.

One thing you'll notice is that there's no salt in this marinade. I've never done a chicken marinade without salt, but I followed Brandi's advice and gave it a shot. It came out juicy and delicious! My recipe is just very slightly adapted from the one on Aunt Bee's Recipes; the one major change is that I replaced half of the oil with plain yogurt. I absolutely love the way that tangy yogurt works to tenderize chicken, so I pretty much always use it when I'm marinating.




Ingredients
  • 1/2 cup plain yogurt
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, chopped
  • 2 Tablespoons dried oregano
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • freshly-ground black pepper
  • fresh parsley and chives, chopped (optional)
  • additional 1/2 lemon

Combine ingredients (except fresh parsley and chives and the 1/2 lemon) in a large, Ziploc-style freezer bag. Add your meat—I used skinless, boneless chicken thighs—and place bag in a large bowl in the refrigerator. Marinate at least a few hours or overnight.

Grill your meat; I like to grill a 1/2 lemon alongside the meat. Once your meat is cooked, squeeze the fresh juice over everything and season to taste with salt. Sprinkle chopped fresh parsley and chives over the top. Dig in and enjoy! 


I served this wonderful Greek-marinated chicken with my Greek Prasini Salad


It was an absolutely perfect summer meal to enjoy out on the deck. And I'm so grateful to Brandi and Aunt Bee's Recipes for the wonderful recipe!


Make sure you check out all the fantastic bloggers participating in Freaky Friday: An Affair from the Heart * A Dish of Daily Life * Aunt Bee’s Recipes * The Devilish Dish * Full Belly Sisters * Cooking on a Budget * A Kitchen Hoor’s Adventures * LeMoine Family Kitchen * Lisa's Dinnertime Dish * Tampa Cake Girl * Platter Talk * Take Two Tapas * Who Needs a Cape? * Big Rigs ‘n lil Cookies * Pic Nic   
 
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