This salad is super easy to make and is packed with fresh veggies, olives, Feta cheese and protein rich quinoa. It’s a great addition to any cookout if you’re looking to include something on the healthier side. I know that I always appreciate something on the lighter side during a cookout because so many BBQ side dishes are on the heavier side.

It’s also a great stand alone dish. I make a big batch and eat it for lunch all week long. It comes together in a snap, but to really let the flavor come together, I recommend making it the night before you plan on serving it. It makes all the ingredients really come together and makes the flavor pop.

Now that you’ve tried my recipe, check out the BBQ recipes that these lovely ladies are sharing on their blog!

• Kayla: BBQ Pulled Pork
• Bria: Taco Salad
• Danielle:
• Stephanie: Grilled Shrimp
• Laura:
• Lisa:
• Renee:
• Courtney:

And as always, if you make this recipe share it on Instagram and don’t forget to tag me!  Happy eating!

The post Greek Quinoa Salad: Our Favorite BBQ Side dish appeared first on Frolic Through Life.

We knew we wanted to make Zoey a special birthday treat. I looked up some recipes online that seemed complicated and kind of gross (like potato frosting) so I ended up coming up with one on my own. This recipe come together super quick and is guaranteed to make your puppy happy! It is made with ingredients that are safe and yummy for your puppy, but as with all treats, observe them when you give it to them for the first time. This recipe is also safe for humans to eat, but honestly it doesn’t taste all that great to me.

This recipe makes six regular sized cupcakes, so I recommend cutting them into smaller portions depending on the size of your dog before serving. You could also make the recipe into mini cupcakes or a full cake, just be sure to adjust your baking time accordingly.

If you make these pupcakes for your furry friends, be sure to share on Instagram and tag me! I love to see happy puppies!

The post Zoey’s First Birthday + Pupcakes! appeared first on Frolic Through Life.

Even though the bark looks like you spent a lot of time in the kitchen, it comes together in a flash. If you don’t have a double boiler, you can melt all the chocolate in the microwave. Just make sure to stir every 20-30 seconds, so you don’t burn the chocolate.

5.0 from 4 reviews

Spooky Halloween Bark

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Ingredients

• 1 12-oz bag semi-sweet chocolate chips
• 1 12-oz bag white chocolate chips
• 1 bag candy corn
• 1 package candy eyes
• Sprinkles
• Any other candy you would like to include

Instructions

1. Prepare a cookie sheet covered with wax paper.
2. Over a double boiler, or in the microwave melt the semi sweet chocolate chips, stirring constantly until smooth.
3. Pour the melted chocolate onto the prepared cookie sheet and spread into an even layer. Let cool until solid. You can also place in into the refrigerator for about 10 minutes to speed up the process.
4. Over a double boiler, or in the microwave melt the white chocolate chips, stirring constantly until smooth.
5. Pour the melted while chocolate over the semi sweet chocolate layer and spread into an even layer. Save about two tablespoons of the melted white chocolate for drizzling.
6. Using a spatula, blend the white chocolate with the semi sweet layer in some areas to get a grayish brown color.
7. Drizzle the reserved white chocolate over the bark and top with candy toppings.
8. Let set before breaking bark into chunks.

3.5.3208

I think the candy eyes really give the Halloween bark a sweet and spooky look. It is sure to be a crowdpleaser at every Halloween party!

The post Spooky Halloween Bark appeared first on Frolic Through Life.

Muffins are always a breakfast hit at our house, but getting them from the bakery isn’t exactly budget friendly especially, when you’ve got a hungry 8 year old that can polish off two in a sitting with no problem. I decided to give making our own muffins a shot and guess what, it was super simple! These muffins are the perfect balance – crisp top,  buttery on the inside and not too crumbly. The best part about the recipe is that the base is the same for basically every type of muffin, you just switch out the “flavor” ingredients depending on what you’re in the mood for.

This time I decided to make chocolate chip muffins with a twist. I swirled in Once Again Nut Butter Amoré Hazelnut Spread on the top of every muffin just before they went into the oven, and the result was delicious!

Chocolate Chip Hazelnut Swirl Muffins

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Serves: 12 muffins

Ingredients

• 2½ cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• pinch of salt
• 1 cup chocolate chips
• 1 stick unsalted butter, melted
• 1 cup sugar
• 2 eggs
• 1 tbsp vanilla extract
• 1 cup milk
• 12 -1/2 teaspoon dollops Once Again Nut Butter Amoré Hazelnut Spread

Instructions

1. Preheat oven to 425 F.
2. In a large bowl combine the dry ingredients - flour, baking soda, baking powder, salt and chocolate chips. Set aside.
3. In another bowl, mix together melted butter, sugar, eggs, vanilla and milk.
4. Slowly pour the wet ingredients into the dry ingredients and stir together until well combined.
5. Pour the batter into a muffin tin lined with paper cups.
6. Add a dollop of Once Again Nut Butter Amoré Hazelnut Spread on top of each muffin and use a toothpick to swirl into the batter.
7. Bake at 425 F for 5 minutes.
8. Lower the temperature to 375 and bake for an additional 15 minutes or until a toothpick inserted into the center comes out clean.
9. Store muffins in an airtight container for up to a week. (I guarantee they will be long gone before that)

3.5.3208

The chocolatey flavor of Once Again Nut Butter Amoré Hazelnut Spread is the perfect little kick of sweetness to add to your favorite breakfast or snacks. It tastes great on toast, waffles, rice cakes or stirred into oatmeal.If you’ve never tried this spread you need to get your booty to your closest retailer and try some. Let me tell you why! Aside from it being just plain delicious, Once Again Nut Butter:

• has the cleanest label for this type of product in the industry.
• isCertified Organic, Non-GMO Project Verified, Gluten Free Certified, and Fair Trade Certified.
• is high in protein and fiber and has fewer calories and less saturated fat than the leading hazelnut spread.
• is made with no artificial flavors, colors or hydrogenated oils.
• and most importantly, you can feel good about feeding it to your kiddos!

If you need a little sweet with your breakfast, you need to try this recipe. Since these muffins will keep for about 5 days, you can have a whole week of sweet starts!

Cheers to good mornings!

The post Chocolate Chip Hazelnut Swirl Muffins appeared first on Frolic Through Life.

As adults, I think we all know it is important to eat our vegetables, but have you ever stopped to think about if all vegetables are created equal? Even organic vegetables can travel 100s of miles before they reach your plate. This is how Bowery Farming is different. Bowery has taken farming out of the country and brought it into the city, so that the salad your eating will have travelled less than 10 miles to get to your plate. Unlike traditional farms, Bowery Farming grows their greens in a warehouse in vertical stacks allowing for them to produce 100x more produce in the same footprint of land. Their controlled indoor growing environment allows Bowery to grow the purest vegetables possible year round, without pesticides and using 95% less water. Bowery calls its greens “post-organic” because they are grown in a controlled indoor environment that guarantees the freshest and purest produce imaginable – greens so clean you don’t even need to wash them. After hearing all these amazing things about Bowery Farming and their greens, I couldn’t wait to dig in.

The first thing I did after my greens arrived was put together this yummy Pomegranate Arugula Quinoa Salad for lunch. The greens were fresh and crisp and I could not get enough of the salad. The combination of the bold flavor of the arugula, paired with sweet pomegranate and salty feta cheese was to die for. This was one salad that did not leave any leftovers!

5.0 from 2 reviews

Pomegranate Arugula Quinoa Salad

 

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Prep time

15 mins

Total time

15 mins

 

Ingredients

• 5 oz arugula
• 1 cup cooked quinoa
• 1 small red onion, diced
• ½ cup pine nuts
• ¾ cup pomegranate seeds
• 4 oz feta cheese, cubed
• Dressing
• ¼ cup balsamic vinegar
• ¾ cup olive oil
• 3 tbsp honey
• 1 tbsp dijon mustard

Instructions

1. Combine all salad ingredients in a large bowl. Toss gently.
2. In a separate bowl, combine dressing ingredients.
3. Pour dressing over salad and enjoy!

3.5.3208

Currently, Bowery greens are available at select Whole Foods and Foragers stores in the NYC Tristate area and featured on the menus of Tom Colicchio’s New York restaurants Craft and Temple Court. The company is building another, much larger farm to serve more of the NY metro area in 2018.

Enjoy your greens!

The post Pomegranate Arugula Quinoa Salad appeared first on Frolic Through Life.

Italian Pasta Salad

 

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

Ingredients

• 1 lb bowtie pasta, cooked al dente and cooled
• 1 pint cherry tomatoes, quartered
• 1 8oz jar roasted peppers
• 5 oz sopressata, cubed
• ½ cup pine nuts
• 3 tablespoons olive oil
• 2 teaspoons Italian seasoning
• pinch red pepper flakes
• ½ cup grated Parmesan cheese

Instructions

1. In a small bowl, combine olive oil, red pepper flakes and Italian seasoning and set aside.
2. In a large bowl, combine the remaining ingredients.
3. Pour in olive oil mixture and mix well.
4. Add salt and pepper to taste.
5. Refrigerate at least a half hour before serving for best results.

3.5.3208

Even though it was super simple, it was a big hit. This recipe makes a big bowl of the salad, so we had plenty left over for lunches for the next few days. You can also control the spice level to make it more child friendly. Omit the red pepper flakes and the salad stays flavorful, without the kick. Alex loves bowtie pasta, so he was all over this salad.

The post Italian Pasta Salad appeared first on Frolic Through Life.

Maple & Brown Sugar Overnight Oats

 

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Prep time

10 mins

Total time

10 mins

 

Serves: 2

Ingredients

• 2 cups rolled oats
• 1 cup milk (any type)
• 1 cup greek yogurt
• 2 tablespoons pure maple syrup
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon

Instructions

1. In a bowl, combine all the ingredients until well mixed.
2. Transfer to mason jars or other single serving containers.
3. Refrigerate for at least 2 hours or overnight.
4. Optional: Heat for 30 seconds before serving.

3.5.3208

So good and so easy. No more hangry mom in the mornings!

Do you eat breakfast every day? What are your favorite overnight oat combos? 

The post Maple & Brown Sugar Overnight Oats appeared first on Frolic Through Life.

Whole Wheat Chocolate Chip Zucchini Bread

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Serves: 2 loaves

Ingredients

• 3 cups whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup apple sauce
• 2 cups brown sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• ½ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, applesauce, vanilla, and sugar together in a large bowl.
4. Add sifted ingredients to the creamed mixture, and beat well.
5. Stir in zucchini until combined.
6. Fold in chocolate chips.
7. Pour batter into prepared pans.
8. Spoon into lightly greased loaf pans (I sprayed mine with cooking spray) and bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean.
9. Try not to eat the whole loaf in one sitting…it’s not as easy as it looks

3.5.3208

On a side note, I learned a valuable life lesson in the process of baking this zucchini bread. I wanted to use parchment paper to line the loaf pans to make cleanup easy and make sure they don’t stick. At the store, all they had was wax paper which in my head was always the same thing as parchment paper. About five minutes after I put the loaves into the oven, it started to smell a little smokey and I opened the oven to find the little ends of the wax paper glowing in the oven. Luckily, it was early enough in the baking process to dump the batter back into the mixing bowl and restart with greased loaf pans!

Burned wax paper aside, the zucchini bread turned out delicious! We munched on it for breakfast this morning and we already have requests for deliveries to friends and family who saw our pictures.

What’s your favorite way to eat zucchini? What’s the worst kitchen disaster you’ve ever had?

The post Whole Wheat Chocolate Chip Zucchini Bread appeared first on Frolic Through Life.

Mediterranean Zucchini Ribbon Salad

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Ingredients

• 1 cup quinoa (cooked and cooled)
• 2 large zucchinis
• 1 pint cherry tomatoes, halved
• ¾ cup Kalamata olives, halved
• 1 red bell pepper, sliced
• 8 oz Feta cheese, cubed
• ½ cup fresh basil
• ½ cup pine nuts

Dressing

• 3 tablespoons olive oil
• Juice of one lemon
• 2 tablespoons balsamic vinegar
• Red pepper flakes, to taste
• Salt and pepper, to taste

Instructions

1. Cut the zucchini into ribbons, either using the ribbon blade on your spiralizer or with a vegetable peeler.
2. In a large bowl, combine the zucchini ribbons, cherry tomatoes, olives, pepper and quinoa.
3. Stir gently to combine the ingredients. Don't overmix or the salad will get soupy.
4. In a small bowl, combine the dressing ingredients and whisk together.
5. Pour the dressing over the salad and toss gently.
6. Top salad with feta cheese, basil and pine nuts.
7. Bon appetit!

3.5.3208

Fresh and summery Mediterranean Zucchini Ribbon Salad.
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This salad is the perfect to throw together for lunch or a light dinner. If you want a little more protein in your salad, grilled chicken or shrimp would complement the flavors of the salad perfectly. It is also a great meal prep item that you can make ahead and eat for a few days because as the ingredients sit together, the taste only gets better. Whenever I make a salad like this, Tommy always says I can’t wait to eat it tomorrow because it’s going to taste even better.

Hope you enjoy it!

What’s your favorite way to eat zucchini? Do you have a spiralizer?

The post Mediterranean Zucchini Ribbon Salad appeared first on Frolic Through Life.

5.0 from 4 reviews

Cheesy Breakfast Lasagna

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Recipe type: Breakfast

Serves: 6 servings

Ingredients

• Spray oil
• 6 hash browns (Trader Joe's brand are our favorite)
• 10 strips cooked bacon
• 8 eggs
• Salt & pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon everyday seasoning blend
• 1 cup shredded cheese
• 4 squares puff pastry

Instructions

1. Preheat oven to 375 degrees.
2. Spray a 13x9 baking pan with oil.
3. Arrange the hash browns in the bottom of the pan so that the whole bottom is covered, trimming if necessary.
4. Arrange cooked bacon strips on top of hash browns.
5. Whisk together eggs with salt, pepper and spices and pour over the bacon.
6. Sprinkle half the cheese over the egg.
7. Place puff pastry sheets over the cheese and brush with olive oil.
8. Sprinkle remaining cheese over the top of puss pastry.
9. Bake for 30 minutes or until the puff pastry turns golden brown.
10. Let stand for 5 minutes before cutting.

3.5.3208

Cheesy breakfast lasagna is also a great dish to serve for dinner instead of a traditional lasagna. And let’s be real – who doesn’t love breakfast for dinner?

It is also the perfect way to celebrate Nation Lasagna Day, which happens to be today – July 29th!

What’s your favorite breakfast food? Have you ever made a breakfast lasagna?

I was provided with a personalized lasagna pan from Personalized Creations for this post. Make your own here!

The post Cheesy Breakfast Lasagna appeared first on Frolic Through Life.