stonyfield blogger Archives - Take A Bite Out of Boca

How to Dress for Food and Wine Events #stonyfieldblogger

June 24, 2016 By takeabiteoutofboca 1 Comment

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Disclosure: Thank you to Stonyfield and prAna for sponsoring this post. As always, all opinions are 100% my own.

If you follow me on social media, you know that I attend various media events throughout the year. Media dinners, wine pairings, festivals, menu launches, etc… And there is definitely a code to follow when dressing for food and wine-centered events if you plan to experience it to the fullest. No belts, nothing super tight around the mid-section, and something comfortable to walk around in or stand in for long periods of time. My go-to is a forgiving dress, whether long and flowy or short and hugging (or not hugging) in all the right places. Remember back in November when I introduced you guys to the sustainable, eco-friendly clothing line made with organic cotton, prAna, and all of their super comfy, chic clothing? Welp, it’s time to praise ’em again, this time for a sustainably made dress that is absolutely perfect for summertime fun — and perfect for wearing to a food and wine event!

I love my plain black Quinn Dress and have already worn it out to an event only to receive multiple compliments throughout the night. It’s not flashy in the least, but that’s what we all like about it. You can shake it up a bit with some funky jewelry, bright colored shoes, or even a fun patterned purse. The options are endless when you start with something simple. The fabric is stretchy, which is so important for food events (or even your holiday dinners when you know there’s going to be a lot of food). The scoop-neck design, unique double strap racerback, and internal shelf bra give the dress extra appeal. Even the colored patterns of the Quinn Dress are on the simpler side, giving you tons of room to amp up your look. While you can certainly dress up the Quinn for an event, it’s super versatile and could totally be worn for errand-runnings, lunch dates with friends, and even lounging around the house watching movies.

Summer in South Florida is hot, and I often find myself at events that take place outside. A cool, breezy dress like the Quinn is exactly what I need to stay comfortable and look good — all while indulging in good food and drinks.

Want to win your own comfy, chic Quinn Dress? Just enter the giveaway below! This contest is open to US residents only. The winner will be chosen on Friday, July 1st.
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Stacked Veggies and Chickpeas with Greek Yogurt Balsamic Sauce

February 4, 2016 By takeabiteoutofboca 1 Comment

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Disclosure: This is a sponsored post on behalf of Stonyfield. As always, all opinions are 100% my own. #stonyfieldblogger #sponsored

Grab your favorite vegetables, roast ’em, and stack ’em in a mason jar for a fun, easy, delicious (and cute!) vegetarian lunch or dinner.

There is something so stinkin’ cute about anything in a mason jar. Maybe it’s that Southern feeling of friendly hospitality you get when you sip refreshing lemonade out of one or see the colorful layers of a parfait through the sides. There are so many things you can use them for: breakfasts, salads, sauces, marinades, canned jams and preserves, and easy meals like my Stacked Veggies and Chickpeas with Greek Yogurt Balsamic Sauce. The most iconic mason jar brand, Ball Canning, has been a standard for canning and preserving for over 125 years. Lucky for me, as a Stonyfield Blogger, I got to team up with Ball brand jars to put together a yummy recipe using one of my all time favorite products too — Stonyfield’s nonfat plain Greek yogurt!

I’m all about quick and easy meals, especially with how busy life has been for me lately. What’s great about this particular recipe is that you can make it ahead of time and store it in the fridge for later. You can easily customize what vegetables you use, and if you don’t have chickpeas, use a different kind of bean! But don’t change the Greek Yogurt Balsamic Sauce. It only requires THREE ingredients that I bet you have in your house at this very moment. Plain Greek yogurt, balsamic vinaigrette, and honey. It’s a perfect balance of sweet and tangy — it’s even good on its own as a protein-rich snack (add in some berries or granola!) It’s thick and creamy, so you don’t need too much of it. Just a couple tablespoons will do. You’ll add that layer in the mason jar first, followed by the chickpeas, and then all those delicious roasted veggies.

Then comes the part I hate — shaking up the jar. The roasted vegetables look so pretty stacked in layers, each of their individual colors shining through. But to really experience the yumminess of the dish, ya just gotta do it! Screw that lid on tight and give it a good shake to mix up everything until the Greek Yogurt Balsamic Sauce is evenly distributed.

Stacked Veggies and Chickpeas with Greek Yogurt Balsamic Sauce is a great option for a vegetarian lunch or dinner — you’ve got plenty of protein from the Greek yogurt and chickpeas. Eat it cold right outta the fridge (yes, roasted vegetables can still be delicious cold!) or heat ’em up in a microwave safe bowl.

I know what I’m having for dinner tonight!

Stacked Veggies and Chickpeas with Greek Yogurt Balsamic Sauce

Grab your favorite vegetables, roast 'em, and stack 'em in a mason jar for a fun, easy, delicious (and cute!) vegetarian lunch or dinner.

Author: Shaina

Serves: 1 Jar

Ingredients

~1/2 each of chopped eggplant, butternut squash, halved brussels sprouts, and halved cherry tomatoes.
Olive oil
Salt and pepper
¼ cup chickpeas, drained and rinsed
For the Greek Yogurt Balsamic Sauce:
¼ cup Stonyfield non fat plain Greek yogurt
½ tbsp balsamic vinegar
½ tbsp honey

Instructions

Preheat the oven to 425 degrees.
Arrange your prepared vegetables directly on a non-stick baking sheet and drizzle with olive oil.
Season with salt and pepper.
Bake for about 20 minutes or until the veggies have softened and start to brown.
To make the sauce, whisk together the Greek yogurt, balsamic vinegar, and honey until well combined.
Place about 2½ tablespoons of the Greek Yogurt Balsamic Sauce on the bottom of your jar (you will have leftover) and top with chickpeas.
Continue layering with eggplant, butternut squash, Brussels sprouts, and tomatoes.
Eat right away or store in the refrigerator.

Yogurt Culture Recipe & Giveaway: Iced Almond-Lemon Loaf Cake

May 15, 2015 By takeabiteoutofboca 11 Comments

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The lemon dessert obsession continues! I can’t believe what I’ve been missing all these years passing up things like lemon bars and lemon meringue pie and lemon ricotta cookies — good thing I finally screwed my head on right and got with it! Lemon is just wonderful in baked goods. You know what else is a perfect ingredient to use in baked goods? Yogurt! It’s a wonderful healthy alternative that keeps things all tender and most. I had no idea how many different ways there were to use yogurt in a recipe until I received a copy of “Yogurt Culture” by Cheryl Sternman Rule. This gorgeous cookbook gives you a “global look at how to make, bake, sip and chill the world’s creamiest, healthiest food.”

I spent hours leafing through each page of the book, dog-earring pages and making notes in my head about all the incredible recipes I want to try. My favorite chapter is “Dip, Dress, Drizzle, Spread.” I’ve always been a fan of using yogurt when making condiments and such, and Cheryl’s recipes are just so creative and unique. Her photos are beautiful and the instructions are very easy to follow. She even provides these cute little side-note sections titled “Yo!” with short tips and advice to streamline each recipe as much as possible. I found this quite helpful when making the Iced Almond-Lemon Loaf Cake, which called for almond meal. I couldn’t find it in local grocery store and honestly did not have time nor the energy to go running around looking for it. Thankfully, Cheryl’s “Yo!” section taught me how to easily make my own almond meal by grinding up whole, raw almonds in a food processor until they are as fine as they can be.

Just looking at the photo of this Iced Almond-Lemon Loaf Cake made me excited to bake it, and even more excited to eat it and give it to some of my gym friends. I sure do spoil the ladies I work out with, bringing them goodies on a weekly basis. They love and hate me at the same time! But they definitely didn’t hate me after they tried this loaf cake. In fact, every one of them told me how much they loved the cake. It’s a good thing they can go out and buy their own copy of Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s Creamiest, Healthiest Food! Then they will be able to make as many Iced Almond-Lemon Loaf Cakes as they want!

The almond flavor is pretty prominent in the cake, which I absolutely love paired with the subtle lemon zest. The icing, however, is where you get that burst of citrus. I used my OXO whisk to mix together a simple combination of powdered sugar, yogurt and freshly squeezed lemon juice and slowly drizzled it over top of the cooled cake. I can never get the consistency of a glaze just right, but this whisk helped me achieve a beautiful icing to pour on top of an already stunning cake.

I was almost jealous of all the people who’d be getting slices of this loaf from me! Of course I saved a few pieces for myself too — quality control! The aroma of lemon and almond was wafting all through my kitchen just as my roommate walked through the door. You can bet she made a beeline right for the extra slices I saved. We gobbled them right up!

It wouldn’t be fair for me to tell you how incredible this cookbook is without giving you the opportunity to look through it for yourself. I’ve got a copy of the book to giveaway to one of you lucky readers! Just fill out the rafflecopter widget below for your chance to win.

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5.0 from 2 reviews

Iced Almond-Lemon Loaf Cake

Yogurt appears twice in this sunny loaf cake: A full cup of it gives the batter tenderness and moisture, and a spoonful in the icing delivers tang and shine. Bold lemon and almond flavors play off the yogurt beautifully, enhancing and deepening its impact.

Author: Cheryl Sternman

Serves: Makes one 9-inch loaf

Ingredients

For the cake:
10 tablespoons
(1¼ sticks) unsalted butter, at room temperature, plus soft butter for greasing the pan
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
½ cup almond meal*
Zest of 2 large lemons
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure almond extract
1 cup plain whole-milk or low-fat yogurt (not Greek)
For the icing:
½ cup confectioners’ sugar
1 tablespoon plain whole-milk or low-fat yogurt (not Greek)
1 tablespoon fresh lemon juice

Instructions

Prep. Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9-by-5-inch loaf pan.
Mix the batter. Into a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the almond meal and lemon zest. In a stand mixer fitted with the paddle, cream the butter and granulated sugar until light and fluffy, about 5 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Beat in the almond extract. Slowly beat in half the dry ingredients, then the yogurt, then the remaining dry ingredients until incorporated. Raise the speed to medium and beat for 1 to 2 minutes to develop some structure.
Bake the cake. Scrape the batter into the prepared pan and smooth the top. Bake until risen and lightly browned and a skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan on a rack for 15 minutes. Slide a knife around the perimeter and invert the cake onto the rack. Cool completely, then flip right side up.
Ice the cake. Sift the confectioners’ sugar into a medium bowl. Whisk in the yogurt and then the lemon juice, 1 teaspoon at a time, until the icing is smooth, thick, and drips slowly from the whisk. Wave the whisk over the cake to drizzle lines of icing, or scrape the icing over the cake and smooth with an offset spatula.

Notes

*If you can't find almond meal, grind about ½ cup almonds in a food processor as finely as possible.

Disclosure: I have an ongoing partnership with Stonyfield as part of the Clean Plate Club. I received a copy of Yogurt Culture for review, a whisk from OXO and product coupons from Stonyfield to help with the recipe for this post. The recipe has been reprinted from the book with permission. As always, all opinions are 100% my own.

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