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It’s no secret that Austinites have an affinity for fitness. Forbes ranked Austin as the 7th best city for runner’s and in 2012 Austin was ranked the 10th fittest city by the Huffington Post. It stands to reason that Austin has some of the best trails and tracks for any runner in any category. Here I have compiled a list of some of the most popular trails in Austin. Take some time this weekend to check some of them out! I promise there’s a trail for everybody!

Lady Bird Lake Hike and Bike Trail

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Whether you’re training for the Austin Livestrong Marathon or you’re a weekend huffer, there are plenty of places to hit the road and put in a couple miles before work. For beginners, you can try the friendly trails around Auditorium Shores. The 3.2-mile loop from the South First Bridge down to the Mopac Bridge is the best place for newbie runs or quick tune-ups. The trail also offers 7 and 10 miles loops for the more experienced and eager, but you’ll be safe keeping it to 3.2 miles with two water stops along the way and a RunTex nearby. You’ll also gain inspiration from all the other runners along the trail.

Shoal Creek Hike and Bike Trail

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The Shoal Creek Hike and Bike Trail offers a stunning 3 miles of terrain in Central Austin (6 for a round trip). It’s a little bit less groomed than the Lady Bird Lake Hike & Bike so be prepared to do some root and rock dodging along the way. You park at the trailhead at 2600 N. Lamar Blvd or pick up the trail from Lady Bird Lake Hike & Bike between Caesar Chavez and Lamar Blvd

Barton Creek Greenbelt

BartonCrk

The Barton Creek Greenbelt is Austin’s largest green space right in the heart of the city. Beginning at Zilker Park, the trail leads southwest through 7.25 miles of dense foliage, limestone cliffs and various waterfalls through the greenbelt. This trail is usually heavily populated by mountain bikers and contains some rough terrain by the Mopac/360 trailhead. But once you get down alongside Barton Creek, it’s easy going. During the summer months, the Barton Creek Greenbelt offers shade but is usually very humid due to the canopy overhead. It is considered the 7th best trail in the state of Texas.

Happy Friday!! It’s all about dipping today and I have healthy and delicious dip recipes that are sure to get any party started. Just follow the link below each picture for the recipe. Did I mention they’re easy to make? Caution: double dipping is advised!

Fresh Dill Tzatziki

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Recipe: http://www.gimmesomeoven.com/tzatziki-recipe/

Avocado Hummus

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Recipe: http://www.cookingclassy.com/2014/05/avocado-hummus/

Zesty Black Bean Dip

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Recipe: http://www.fivehearthome.com/2014/02/17/zesty-black-bean-dip/

Sun- Dried Tomato Basil Hummus

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Recipe: http://www.cookingclassy.com/2015/02/sun-dried-tomato-basil-hummus/

Peanut Butter Dip

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Recipe: http://www.cookingclassy.com/2014/08/peanut-butter-fruit-dip/

Summer Peach Salsa

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Recipe: http://natashaskitchen.com/2013/09/03/fresh-peach-salsa-recipe/

No-Bake Yogurt Spinach Dip

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Recipe: http://www.sugardishme.com/best-no-bake-spinach-dip/

Whipped Basil Feta Dip

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Recipe: http://domesticsuperhero.com/2014/04/24/cilantro-lime-dip/

I know the saying goes “Taco Tuesday” but these tacos are so good that I had to share them with you today.

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These salmon tacos with cilantro-lime slaw are so good they’re making my mouth water just thinking about them. The cilantro- lime slaw is paired with a sriracha aioli. The sweet, tangy slaw is perfectly balanced against the smoked juicy salmon and the spicy aioli. I recommend making the slaw and aioli ahead of time so the flavors have time to blend and then when dinner time rolls around all you will have to do is prepare the salmon. I hope you enjoy these fabulous tacos as much as I did!

Salmon Tacos with Cilantro-Slaw

Ingredients
Cilantro-Lime Slaw Ingredients:
  • 3/4 cup mayonnaise
  • fresh lime juice from half a lime
  • 1/2 teaspoon rice vinegar
  • 2 teaspoons minced garlic
  • 2 teaspoons Sriracha
  • 4 teaspoons Swerve sweetener (or sugar if you prefer)
  • 3 tablespoons finely chopped fresh cilantro
  • 1/4 red onion, very finely minced
  • about 5 1/4 cups slaw mix (bagged cabbage and carrot shreds)
Sriracha Aioli Ingredients:
  • ½ cup mayonnaise
  • 2 tablespoons Sriracha
  • fresh lime juice from half a lime
  • 1/2 teaspoon cumin
  • 1 teaspoon Swerve sweetener (or sugar if you prefer)
  • pinch salt
Taco Ingredients:
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • 1 pound salmon
  • 2 tablespoons olive oil
  • 8-9 low-carb tortillas (I use Mama Lupe’s; or corn tortillas if you prefer)
  • chopped cilantro
  • sliced jalapeños, for topping
Instructions
  1. Make the Cilantro-Lime Slaw: (Note: It’s best if you can prepare the slaw and Sriracha Aioli a few hours to a full day in advance.) In a medium bowl, whisk together mayonnaise, lime juice, rice vinegar, garlic, Sriracha, and Swerve sweetener until the sweetener is dissolved. In a large bowl, toss the cilantro, red onion, and slaw mix together to mix. Add the mayonnaise mixture about a cup at a time, tossing as you go, until all your vegetables are coated to your preference. I ended up adding all my dressing, but could’ve probably used a little less. Cover tightly and chill until ready to serve tacos.
  2. Make the Sriracha Aioli: Whisk together the Sriracha aioli ingredients and cover tightly. Chill until ready to serve tacos.
  3. Make the salmon: Whisk together the cumin, chili powder, brown sugar, and salt. Rub the spice mix on the salmon (on both sides if it’s skinless, but on just the exposed side if it’s skin-on.) Heat the olive oil in a medium skillet over medium heat until shimmering. Place the fish in skin side down and cook without disturbing for 4-5 minutes before turning over and cooking for 4 minutes on the other side (thicker cuts might need 6-7 minutes per side). Remove the fish from the heat, tent it with foil, and allow it to rest for 10 minutes. The fish will flake apart easily when done.
  4. Assemble the tacos: Fill each tortilla with slaw, a few hunks of salmon, a small handful of fresh cilantro, a few slices of jalapeño, and a drizzle of Sriracha aioli.

It’s another rainy Monday here in Austin, TX and that usually means a lazy Monday. Finding motivation to get up and workout in this weather is very hard to do but not to worry! Here I have attached a #noexcuses rainy day workout for those days when you just can’t make it to the gym. You can do all of these exercises right in your living room, no equipment or gym membership needed! So put those excuses away and break out the gym clothes.

Full Body Workout

WARM UP 5-10 MIN


15 MOUNTAIN CLIMBERS

15 SQUAT JUMPS

45 SEC PLANK

10 BURPEES

45 SEC JUMPING JACKS

15 PUSHUPS

25 SUMO SQUATS

45 SEC BUTT KICKS

45 SEC PLANK

15 MOUNTAIN CLIMBERS

25 SQUAT JUMPS

15 PUSHUPS

30 JUMPING JACKS

10 BURPEES

REPEAT 2-3X


COOL DOWN 5 MIN

Who doesn’t love a quick and simple appetizer? When you’re throwing a party or hosting an event, you want to be out mingling with your guests not slaving over a hot stove. These appetizer recipes will have you out and about with your guests having a great time while you listen to their rave reviews over your food. Little do they know it only took you 3 ingredients or less to make! Click the link below each picture for the recipe.

Bacon- Wrapped Jalapeno Poppers

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A little scallion cream cheese does go a long way. Recipe: http://www.bettycrocker.com/recipes/bacon-wrapped-jalapeno-poppers/e2d02568-8d4d-4072-b32a-8445e5558480

Garlic Cheddar Biscuits

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Cheese and Biscuits? Need I say more. Recipe: http://www.twotwentyone.net/2013/11/garlic-cheddar-biscuits/

3- Ingredient Crab Dip

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Fewer ingredients means more delicious crab meat in every bite. Recipe: http://www.madefrompinterest.net/3-ingredient-5-minute-crab-dip/

Mini Potato Skins

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Did you say BACON! Recipe: http://www.today.com/food#339985

Beer Cheese Dip

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When I did, you dip, we dip! Recipe: http://www.aspicyperspective.com/beer-cheese-dip/

Crockpot Buffalo Ranch Drumsticks

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Delicious food for half the work. Recipe: http://thefrugalgirls.com/2014/05/crockpot-buffalo-ranch-chicken-drumsticks.html

Easy Sweet and Sour Crockpot Meatballs

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You won’t believe what the secret ingredient is. Recipe: http://www.frugalfanatic.com/sweet-and-sour-meatballs-crockpot/#_a5y_p=1355209

It’s cocktail hour! It’s Wednesday, hump day, which means it’s almost Friday. Sometimes you need a drink (or two) to get you there and these simple recipes can do just that! These two-ingredient cocktail recipes are so easy to make it should be illegal. There really isn’t a recipe for them: you can be as liberal or heavy-handed with the booze as you would like. Trust me no one is judging you. CHEERS

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Have a Happy Happy Hour!

Brunch is easily my favorite meal of the day. It’s festive, but still casual, you can relax and really enjoy the meal while gearing up for the upcoming work week. Here are some brunch recipes to inspire you for the next time you decide to host a brunch yourself! I promise they’re super simple and easy, and not to mention healthy! Follow the link below each picture for the recipe.

Maple- Cinnamon French Toast

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Recipe: http://www.health.com/health/recipe/0,,10000001133793,00.html

Granola Yogurt Parfait

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Recipe: Just layer 6 ounces of plain fat-free Greek yogurt with 2/3 cup granola mixed with 1/2 cup puffed wheat cereal, and 1 sliced peach.

Potato- Crusted Spinach Quiche

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Recipe: http://www.health.com/health/recipe/0,,10000001991825,00.html

Zucchini Muffins

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Recipe: http://news.health.com/2011/06/29/zucchini-muffins/

Orange Twister

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Recipe: http://www.health.com/health/recipe/0,,50400000125497,00.html

Artichoke, Goat Cheese, and Potato Omelet

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Recipe: http://www.health.com/health/recipe/0,,10000001063304,00.html

Happy National Donut Day everyone!! If you haven’t already, stop by a Krispy Kreme near you to receive one free glazed donut. Dunkin Donuts is also offering one free donut with the purchase of any beverage. Since we’re honoring the beloved donut on this day, I had to share with you all one of my favorite easy donut recipes.

Chocolate Peanut Butter Cup Donuts

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These are for the chocolate peanut butter lovers out there! I mean what better combination to put on a donut?

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What makes this donut recipe so easy is that they are made with Pillsbury Grand Homestyle Buttermilk Biscuits. Homemade dough is great but for those of you who need a time saver like I do, these make a great substitution and they taste fantastic!

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These donuts are dark and decadent and incredibly delicious while also gourmet. I mean who would have thought you could make donuts like these in your own kitchen? These are sure to be a crowd pleaser with everyone!

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Ingredients
  • 1 (8ct) Pillsbury Grands Homestyle Buttermilk Biscuits (not flakey layers)
  • oil, for frying
  • 3oz (1/2 cup) semi-sweet chocolate chips
  • 2oz (1/4 cup) heavy cream
  • ¼ cup creamy peanut butter
  • 35 mini peanut butter cups, cut in half
Instructions
  1. Fill a large stock pot or dutch oven with oil 2 to 3 inches high from the bottom. Heat oil on medium heat.
  2. Open the can of biscuits and separate each one. Flatten each biscuit slightly with your hand and cut out the centers with a small biscuit cutter.
  3. Once the oil is hot, fry donuts 3 or 4 at a time until golden brown on each side, using a wooden skewer or metal spatula to turn them over. Remove the donuts and place them on a paper towel lined baking sheet, until they are slightly cooled down. Repeat with remaining dough.
  4. Heat heavy cream in the microwave for 30 seconds or until it simmers, but watch it to make sure it doesn’t spill over. Pour hot cream over chocolate chips and stir until smooth.
  5. Dip the top half of the donut in the ganache and then set it on a cooling rack that has been placed inside a baking sheet to dry. (The baking sheet catches any drips.)
  6. Add the halved peanut butter cups after the ganache has mostly cooled down; if it’s too hot still, it will melt the peanut butter cups.
  7. Heat the peanut butter in the microwave for 15 seconds or until slightly melty, but not runny. Scoop the warm peanut butter into a zip top bag, seal it shut, then cut off the corner, and while squeezing, zig-zag the peanut butter over each donut. Enjoy! Store any extra donuts in a container with a lid for a day or two.

blues

KGSR’s Blues on the Green returns to Zilker Park for its 25th season. June 3rd was the first official concert of the season and it featured Antone’s All Star Review hosted by Jimmie Vaughn with special guest Gary Clark Jr. For those of you new to Austin or haven’t heard of Blues on the Green, it is Austin’s longest running FREE music series. You can bring in two factory sealed water bottles, blankets, chairs, and your dog. My advice to anyone planning on attending this event, ride your bike, carpool, or uber/lyft. Traffic is pretty heavy around this area. If you’re living in Austin this summer definitely plan on going to this event at least once this summer. It really is a rite of passage for living in this great city!

2015 Line-Up:
June 3 – Antone’s All Star Review Hosted by Jimmie Vaughan
June 24 – Riders Against The Storm, Shakey Graves
July 22 – Walker Lukens, Bob Schneider
August 5 – Max Frost, Jamestown Revival

Admission: Free

Music Starts: 8pm

Location:
Zilker Park
2100 Barton Springs Road
Austin, Texas 78704

I wanted to wish a very Happy Birthday to my wonderful new assistant! She’s turning 21 and I’m sure we can all remember what it was like at that age. While she is out living it up I thought I would share with you all one of my favorite cake recipes in honor of her birthday. This cake is not healthy by any means but it’s nice to indulge from time to time, and this recipe delivers on all fronts! Also, chocolate cake? Need I say more!

Sandy’s Chocolate Cake

cake

Ingredients

  • 1 cup butter, softened
  • 3 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 3 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/3 cups sour cream
  • 1-1/3 cups boiling water
  • FROSTING:
  • 1/2 cup butter, cubed
  • 3 ounces unsweetened chocolate, chopped
  • 3 ounces semisweet chocolate, chopped
  • 5 cups confectioners’ sugar
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
  2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.
  3. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
  5. In a large bowl, combine confectioners’ sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.
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