Category Archives: Food

EINSTEINS, YOU’VE DONE IT AGAIN

DSC00212We got the chance to partner with Einsteins again, and after how good their last promotion was (we were actually sad to see they don’t offer the twist and dip anymore. Bring that ish back guys!), I just couldn’t say no.

This time they are rolling out three new cracked egg breakfast sandwiches that you can try for FREE on August 16th with any purchase. For every egg sandwich they give away, No Kid Hungry will donate a meal to a kid in need. You can basically give and recieve for free all at the same time. It doesn’t get much better than that, except when you taste how good the sandwiches are.

We opted to try the french toast egg sandwich (applewood bacon, maple shmear and cheddar cheese on a fresh-baked french toast bagel) and just took off the bacon and it was so good. I’ll definitely be back on Tuesday for my free one because #preggoproblems. DSC00207Coop saw me taking pictures and had to get in on the action. That and he probably wanted me to hurry up so he could have “just one sip a juice. Ok, mommy?DSC00205Download your voucher for a free sandwich HERE, or go in before August 16th and a coupon will print right at the bottom of your receipt.

// And now time for the disclaimer:
We received a gift card in exchange for our participation, but all opinions are our very own.
Thank you for supporting the companies that help support us. 

I <3 BAGELS

It’s no secret that I absolutely love bagels. They’re basically all I could stomach for the first 3 months of both pregnancies and I’d still eat them every day if I could. But I TRY to limit myself to once a week. It doesn’t always happen though.

Saturday mornings have become our bagel day and it’s the one I look forward to the most. We usually get up, down a cup of coffee, I throw on some eyebrows (#priorities) and drive the 5 minutes down the street to Einsteins. I may have a Dunkin’ at the end of my block, but their bagels are  as hard as rocks. They just won’t do. Their iced caramel macchiato on the other hand…..

Anyways, when Einsteins reached out and asked if we wanted to try their new Twist N’ Dip bagel I couldn’t reply fast enough. We’re constantly there as it is anyways, so it was the least I could do.

DSC00005It’s basically a pillowy soft plain bagel with little perforations so you can easily twist it apart and dip it in the cream cheese. It comes with two extremely generous amounts of cream cheese of your choosing. I got honey almond and chive/onion but next time I think I’ll try the strawberry and the garden veggie, for research purposes of course.

This would be a great snack to bring on a morning play date in the park or for sharing with your toddler. Watch out though, they are notorious double-dippers.

DSC00015ALSO, if you’ve never had a slice of tomato (and/or cucumber) on your bagel, you are sorely missing out.  DSC00019 DSC00022

Try out the new Twist N’ Dip bagel for yourself and share your best moves on Facebook or Instagram (now through July 31st, 2016) using #twistndip for a chance to win super cool stuff like Six Flags prize packs, summer swag bags and even free bagels for a year(!!!).

AND here’s a coupon for a buy one get one free Twist N Dip: www.einsteinbros.com/twistndip. I know what I’m ordering this Saturday (x2!).

This delicious post is sponsored by Einsteins, but all opinions are my own (and my belly’s)

WHAT’S COOKING?

We are always looking for new (and delicious!) organic brands to try, so I couldn’t reply fast enough when Victoria Fine Foods contacted me about testing out a few sauces.

Their sauces are slow-cooked with all-natural, non-GMO ingredients for a home-cooked taste. Originally based in Brooklyn, NY, the company just expanded to Florida. And it’s lucky for us because they are all so good. I especially love when I can look at the ingredients on the back of something and can actually pronounce everything on the super short list.

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The first one we tried was the roasted garlic.

I’m a garlic-aholic so I usually add a big spoonful to almost anything I make and always doctor my sauce with extra salt/pepper/oregano/red pepper flakes if I’m using the jared stuff (which is all the time because who has time to simmer tomatoes all day? Not me!). But I decided not to do that this time. I wanted to really taste the flavors of the sauce on their own so I went with a simple baked ziti.DSC_0219 (1)

All I did was cook the pasta, add a few spoonfuls of ricotta and mozzarella cheese to the sauce and mix everything together before putting it in the pan and topping with more cheese. Cover with tin foil and bake for 20 minutes at 350. Remove the foil and bake for 10 more minutes, or until the cheese is evenly melted. Easy peasy. DSC_0224 The sauce was so good you’d think you did magically find the time to whip it up from scratch. The garlic was pronounced but not overpowering (it probably would have actually been too much if I had added more) and the overall flavor was on the slightly sweeter side. I’m excited to try the fradiavolo next.

Corey and I (mostly me) polished off the entire pan in 2 days, so you know it was good. DSC_0269 (1)

|Products were provided courtesy of Victoria Fine Foods, but all opinions are my own.

CHEESY TORTELLINI VEGETABLE BAKE

Cheesy Tortellini Vegetable Bake

Most days of the week I have no idea what to make for dinner and just end up making tacos or something. Don’t get me wrong we eat a LOT of tacos around here, but there are times (it’s not often, but it does happen) where the last thing I want is another freaking tortilla. And since we haven’t been eating any meat at home besides some fish, it makes things even harder.

Corey is completely game for the vegetarian thing, as long as I keep it interesting which means no salads. “What am I? A freaking rabbit?” No, not the last time I checked. And now that Cooper has two (but I think soon to be 3) teeth, he’s starting to enjoy finger foods and so I’m trying to think of meals we can all eat instead of having to cook two different things. Let’s just hope he’s not as picky an eater as I was! (I literally only ate meat and cheese on my sandwiches until High School).

Anyways, here’s a quick recipe I found while browsing the time suck that is Pinterest the other night. I changed a few things based on what I already had in the cabinet and voila! A fancy new dinner that has quickly become one of our favorites. And you know its good if we ate the whole pan! Twice! We are not usually left over people, but there was not one bite of this left both times I made it. Cheesy Tortellini Vegetable BakeCheesy Tortellini Vegetable BakeOfficial Corey Tyler Thumbs Up Seal of ApprovalCheesy Tortellini Vegetable Bake

Ingredients
Refrigerated tortellini
Alfredo sauce
Mozzarella cheese
Veggies! (we used squash, zucchini, broccoli, and mushrooms but any combination would work)
1 can diced tomatoes – drained
Red pepper flakes (optional but recommended!)

Directions
CHOP, STIR, TOP WITH CHEESE, AND BAKE!

Seriously, you don’t even have to cook the tortellinis first. I deserve a drink for this one.