Currently: October

It’s that time of the month already!  Time for my monthly wrap up… I changed it up a little this month, sharing some new things I’ve never talked about in “currently.”  Enjoy!

Currently October | No Thanks to Cake
Current Netflix Binge:

I’ve broken down and joined Netflix.  Yes, the girl who barely watches any television has subscribed to Netflix, for one reason, two words:  GILMORE GIRLS.

Gilmore Girls | No Thanks to Cake

I never watched this show when it was on TV.  However, one extra wintry winter a few years back, I watched the entire series.  And, in watching it, I completely fell in love with Rory and Loralei.  My friend Erin said it well… If only we could be as witty as Loralei one day… 

Seriously, if you’ve never watched this series, it’s time… and the entire series is available on Netflix!  Let me know what you think of Stars Hollow, will ya?

Current Confession:

So, I haven’t really talked about it on social media… and I hate to talk about it with my friends because it’s a total downer, but my car accident last month kicked my arse.  I’ve been on the couch for a whole month… watching Gilmore Girls.  Rotating ice packs (aka bags of corn and edamame) with heat compresses… and planning to take over the world when this damn thing heals.

Now, I’m only sharing this with you now because I’m feeling SO MUCH BETTER four weeks later!  Finally!!!

yay | No Thanks to CakeI’m not 100% and I’m still afraid to carry much… but gosh, not being miserable when I wake up is heavenly!!!  For all of you who have chronic back pain, I am SO SORRY!  For all of those who have listened to me whine, THANK YOU!!!!  I owe you REAL wine!

Current Craft:

I’ve had my eye on a little capelet from Ravelry forever… And, during my fabulous couchtime and while watching Rory’s first days at Chilton… I made it!  I totally want to make another!  Maybe in a charcoal or mustard color.  What do you think??  I’m in love!

Capelet | No Thanks to Cake

This makes me excited to knit additional wooly fall/winter things!

Current Book:

This month, I’m not pointing out a work of fiction… instead, the most beautiful cookbook I’ve laid eyes on in YEARS!

SkinnyTaste Cookbook | No Thanks to Cake

The Skinnytaste Cookbook was released in late September, and I was BEYOND excited to receive my copies.  Gina‘s cookbook is LOADED with calories that are “light on calories, big on flavor.”  I recently made her Skinny Chicken Parmesan and it was phenomenal…

Chicken Parmesan Skinnytaste | No Thanks to Cake

I am in LOVE with all of Gina’s recipes… both those on her blog and these new creations that are part of her cookbook.  Order yours here… it’s amazing, I promise!

Current Hairstyle:

I’m still pretty obsessed with how easy it is to curl my hair everyday for work… I mentioned it last month, but wow, it’s so easy!

How to Curl Long Hair | No Thanks to Cake

And, I have yet to burn myself… {Knocking on wood.}

Current Memorable Moment:

At the beginning of the month, I got to participate in my very first engagement!  My friends Alex and Tiffany made it official… and Alex wanted to have Tiff’s closest friends involved in the action.  I was honored to be a part of it, and had trouble keeping a dry eye during the actual proposal.

The Proposal | No Thanks to Cake

And, of course, she said YES!!!  Congrats, Alex and Tiffany!

Current Outfit:

It’s not REALLY an outfit, but wow, it’s the cutest coat on the planet from New York and Company.  Half coat, half cape… yep, I BIG-PUFFY-HEART love it!

Cape New York and Company | No Thanks to Cake

Hooray for coupons!! For more detail, click here.

Current Flavor Inspiration:

As part of Tiffany’s engagement extravaganza, we had brunch at a little Denver restaurant called Jimmy’s Urban Bar & Grill.  I’m not huge on brunch,  but considering the special occasion, I decided to try something new that I had never had… and to just jump in.

Chicken and Waffles | No Thanks to Cake

Hello, Chicken and Waffles.  I can’t wait to come up with a healthier version of this.  There has to be one.  I’ll create it, and I’ll share it… I’m still having dreams about this stuff.  It was that good… must recreate.

Current Crazy Thing I’ve Done:

I been Christmas shopping all year long.  When I was in California at the wineries with Crystal, I picked up a few things.  I pre-ordered one of my favorite bloggers’ new books, and I even picked up a few fun things in Savannah during Fitbloggin!  All these items have been hanging out in my guest room, but it was time to get them on the road.

Christmas Presents | No Thanks to Cake

I’m far from done Christmas shopping… I still need things for my niece and nephew, my brother, and my stepdad, but this first box is progress.  I did feel pretty nuts wrapping packages in October though…

Current Location:

I’m here (in paradise).  And, it’s my sister-in-law Beth’s 40th birthday tomorrow… Have a fabulous weekend, y’all!

Montelucia | No Thanks to Cake

Divider

View my previous “Currently” posts here:

Currently: September

Currently: August

Currently:  July

Currently:  June

Currently: May

Currently:  April

Currently: March 

Currently: February

Related posts:

Caprese Salsa

By now, you likely know I love all things that begin or end with the word “caprese.”  And, today’s salsa is a new love…

Caprese Salsa | No Thanks to Cake

This weekend, I had some ladies over for a CAbi Party!  If you’ve never seen CAbi’s clothing line, you should definitely check it out.  Unique high quality pieces for the ladies… and I love the whole line!

My CAbi consultant Teri encouraged me to keep the food simple for the party, since most people don’t like to try on clothes when they are feeling full.  Well, I tried Teri, but I just can’t resist putting out delicious food for folks coming over to my place.  Of course, I put together a spread including this tasty salsa.

I have to tell you though, this salsa is INCREDIBLY easy to make and made with simple, simple ingredients.  I found the idea on Pinterest, and the recipe linked back to my blog designer Cassie over at Back to Her Roots.  I scaled down the recipe a bit, and wow… so delicious!

Caprese Salsa

Adapted from Back to Her Roots

Serves 16

INGREDIENTS

Caprese Salsa | No Thanks to Cake

3 cups diced ripe tomatoes, seeded

1/4 cup fresh basil, chopped

1 cup mozzarella balls, in water

1 Tbsp. extra virgin olive oil

1 tsp. balsamic vinegar

salt

pepper

INSTRUCTIONS

1.  Dice your tomatoes.  Note:  I find that removing the seeds makes for the best salsa/pico de gallo.

Caprese Salsa | No Thanks to Cake

2.  Prepare your basil.  Note:  I always like to dice my basil into ribbons, chiffonade style.

Caprese Salsa | No Thanks to Cake

3.  Combine tomatoes, cheese, and basil in a large bowl.  Note:  I sliced each perillini ball into quarters.

Caprese Salsa | No Thanks to Cake

Caprese Salsa | No Thanks to Cake

4.  Add olive oil and vinegar.

Caprese Salsa | No Thanks to Cake

Caprese Salsa | No Thanks to Cake

5.  Toss to combine.  Add salt and pepper to taste.  Store in the refrigerator before serving.  Note:  My suggestion is to make and serve the salsa within a few hours for the best flavor.  

Caprese Salsa | No Thanks to Cake

6.  Enjoy with pita chips, 34 degrees crackers, or a healthy tortilla chip.  Note:  I served mine with Trader Joe’s Reduced Guilt Wholegrain Pita Chips.

Caprese Salsa | No Thanks to Cake

Per 1/4 cup serving (not including chips):
CAL 43; CARB 1g; FAT 3g; PROT 3g; FIB 0g; WW Points Plus: 1

Related posts:

Gooey Pumpkin Oreo Bars

I can’t believe how much I’m loving pumpkin season.  And, it’s incredibly hard to believe that I wasn’t really into pumpkin this time a few years ago…

Sparkly Pumpkins Hobby Lobby | No Thanks to Cake

Self-proclaiming myself “the pickiest human”, by now you shouldn’t be too surprised that I wouldn’t touch that orange fruit until I began my healthy journey.  Now, I’m all over it. And, I think this is the THIRD pumpkin recipe of the season here on NTTC.  Scroll all the way to the bottom of this post to see my pumpkin posts!

And… while you’re at it, take a look at these bad boys!

Gooey Pumpkin Oreo Bars | No Thanks to Cake

I’m sad to report…. there’s nothing healthy about this dessert.  Wait… I did use a can of pumpkin which is rich in Vitamin A, and the condensed milk is fat-free… but nope, not exactly a healthy recipe, friends.  But I promise they are DELICIOUS!!

I made them for a co-worker’s birthday, after he confirmed he liked pumpkin… and the whole team loved them!  PS… You will too!

Gooey Pumpkin Oreo Bars

From Inside Bru Crew Life

INGREDIENTS

Gooey Pumpkin Oreo Bars | No Thanks to Cake

1 spice cake mix
1 cup pumpkin puree, divided
1 egg
8 oz. mini Oreos
1 (14-oz) can fat-free sweetened condensed milk
1/2 teaspoon cinnamon
1 cup mini chocolate chips
INSTRUCTIONS
1.  Combine together the cake mix, 1/2 cup pumpkin, and the egg until a soft, sticky dough forms.
Gooey Pumpkin Oreo Bars | No Thanks to Cake
Gooey Pumpkin Oreo Bars | No Thanks to Cake
Gooey Pumpkin Oreo Bars | No Thanks to Cake
2.  Spray your hands with non stick spray and press the dough into a 9×13 baking dish that has been sprayed with the spray too.
Gooey Pumpkin Oreo Bars | No Thanks to Cake
3.  Top the dough with the mini Oreos.  Note:  I couldn’t find a small bag, only the family sized box.  I only used one layer of Oreos, and discarded the rest.
Gooey Pumpkin Oreo Bars | No Thanks to Cake
4.  Stir together the sweetened condensed milk, the remaining 1/2 cup pumpkin, and cinnamon.
Gooey Pumpkin Oreo Bars | No Thanks to Cake
Gooey Pumpkin Oreo Bars | No Thanks to Cake
Gooey Pumpkin Oreo Bars | No Thanks to Cake
5.  Drizzle all over the top of the cake.
Gooey Pumpkin Oreo Bars | No Thanks to Cake
6.   Sprinkle the chocolate chips on top.
Gooey Pumpkin Oreo Bars | No Thanks to Cake
Gooey Pumpkin Oreo Bars | No Thanks to Cake
7.  Bake at 350 degrees for 25-30 minutes. Let cool completely before cutting into 24 squares. Store in a sealed container on the counter.
Gooey Pumpkin Oreo Bars | No Thanks to Cake
Per 1/24th recipe serving:
CAL 205; CARB 29g; FAT 5g; PROT 3g; FIB 1g; WW Points Plus: 5
Divider
Here’s a few more ways to enjoy pumpkin this season!  Click the picture you want to try!
Healthy Pumpkin Pancakes | No Thanks to Cake
Pumpkin Spice Chocolate Chip Muffins | No Thanks to Cake
Whole Wheat Pumpkin Waffles | No Thanks to Cake

Related posts:

Spiralized Tzatziki Cucumber Salad

Last weekend, my friends Deb and Matt had us over for a Huskers watching party!  When the weather gets cooler and football season begins, it gives us yet another reason to get together… and who doesn’t love watching the Huskers play while sitting outside on their fabulous patio?  Such a great night!

I always try to bring something on the healthier side to bashes like this.  And, actually, unless it’s dessert, I really don’t make anything that I don’t consider to be healthy.  The group as a whole tends to be very pro-cucumber, so I knew this would be a hit… and an excuse to get out that new spiralizer of mine (still in love, y’all!)

Spiralized Tzatziki Cucumber Salad | No Thanks to Cake

This salad comes together quite quickly, with the help of a good spiralizer (this is the one I bought)… I even spiralized the red onions, just to see what would happen.  I think it made the dish even more perfect.  I call it my “tzatziki” salad because it tastes like that crazy good Greek cucumber sauce you get with gyros… you know, the one you want to eat with a spoon?  Well, grab a fork, this salad will fix your craving… 

Spiralized Tzatziki Cucumber Salad

Adapted from First Home Life Love

Makes 5 cups

INGREDIENTS

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

2 English cucumbers + 1 regular cucumber

1/2 medium red onion, thinly sliced

1 cup light sour cream

1/4 cup fresh dill, minced

3 Tbsp. white wine vinegar

2-3 garlic cloves, finely minced

1 tsp. sugar, salt and fresh black pepper (more to taste)

INSTRUCTIONS

1.  Peel your cucumbers and cut them in half to prepare them to be spiralized.  If you don’t have a spiralizer, you can always simply thinly slice by hand or with a mandolin.

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

2.  Use the blade that creates noodle-like cuts, and spiralize your cucumbers, catching them in a large bowl.

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

3. Use the same blade to cut your onion, and great ready to see pretty pretty spirals…

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

4.  Place the onion and cucumber spirals in a large bowl.  Toss them, and break them up every once in a while (so as to make sure that it’s not just one big cucumber noodle.)

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

5.  In a medium bowl, make your sauce.  Mix to combine the sour cream, vinegar, salt, pepper, sugar, and dill.  Whisk until combined well.  Note:  I added the full 1/4 cup dill, but tested it along the way… for some reason, I was nervous about all that fresh dill.  It was amazing in the end, don’t be afraid! 

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

6.  Add the dressing to the vegetables.  Note:  Do not mix the veggies and dressing more than 1 hour before you want to serve it.  Also, the dressing will thin out significantly due to the cucumbers having such a high water content.  You’ll have tons of dressing leftover, but it’s all good… I actually saved it and added it to another batch of cucumbers for a second round of salad!

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

7.  Refrigerate until you’re ready to serve (no more than 1 hour for best results.)  Note:  I ate the leftovers the next day and they were completely soupy and marinated and tasted amazing!  

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

Spiralized Tzaziki Cucumber Salad | No Thanks to Cake

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