blissfullykruse: September 2011

Thursday, September 29, 2011

{What We're Eating}

I love this recipe because it's lowfat, high in fiber and super healthy, but very low in fat. Plus, a great way to sneak in those fruits and veggies! Deeeeelish on a crisp fall morning...

Harvest Bread

1/2 cup all purpose flour
1/2 cup whole grain flour (you could use 1 cup of either, but I like the mixture)
1/2 cup sugar
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
1 medium zucchini, grated
1 medium carrot, grated
1 apple, peeled and grated
1 Tbsp honey
2 eggs
1/4 cup vegetable oil
1/4 cup milk
1/2 cup chopped nuts (I used walnuts)

Preheat oven to 350 degrees. Mix first 5 dry ingredients in a large bowl. In smaller bowl, whisk together the eggs, oil, honey and milk, then fold in the zucchini, carrot and apple. Add wet ingredients to dry ingredients and mix until combined. Pour into greased loaf pan (either one large or two small), top with nuts and bake for 35-40 minutes, until toothpick inserted comes out clean. Enjoy!

post signature

Sunday, September 25, 2011

Lovuhhhhh

Oh, how I love this beautiful ~~baby~~ toddler.

Thursday, September 22, 2011

Fabric freak

I'm super pumped to get started on my next sewing project...especially since I bought the most adorable (and sophisticated) designer fabrics a few weeks ago. A combo of Amy Butler, Alexander Henry and Anna Griffin prints will hopefully be transformed into something like this:

...from this adorable etsy store: http://www.etsy.com/people/blumoondesign?ref=ls_profile

and/or this:

from this etsy shop: http://www.etsy.com/shop/DressReHERSal?ref=seller_info

I've practiced the ruffle pants for Claire's birthday outfit, but have some adjustments to make for attempt #2.

Wish me luck!

Wednesday, September 21, 2011

{What We're Eating}

I made this lasagna for the first time last weekend for my sister's couple's shower, and I have to say, it was a huge hit. It was easy, and there's a lot of ways to make it healthy(ish)!!

Spinach Alfredo Lasagna
1 package whole wheat lasagna noodles
1 box frozen spinach, thawed and drained of juices (I just squeeze it over a strainer)
1 jar light Alfredo sauce + 3 Tbsp flour, mixed well (The jarred sauce tends to be pretty thin)
1 egg
1 cup light cottage cheese
1 cup light ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup shredded (or grated) parmesan cheese

Preheat oven to 375 degrees. Boil noodles for about 8-9 minutes, until al dente and strain. In a bowl, mix together cottage and ricotta cheese, spinach, and egg. In the bottom of a greased (aka, cooking sprayed!) 9 x 13 baking dish, begin layering ingredients, starting with a small amount of alfredo sauce, then noodles, then cottage cheese mixture, followed by mozzarella cheese. Layer until all ingredients are gone and ending with mozzerella and parmasan cheeses on top. Bake for 45 minutes or until cheeses are golden brown on top. Enjoy!