What I Ate: Almond Joy Yogurt Parfait

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

I was thinking about how much I love coconut and wondering how to make a smoothie out of it. Then I decided I’d just dump stuff on my yogurt. When I dump more than one topping onto yogurt it makes it a parfait. “Dump stuff” is so classy, but hey, parfait is suuuuper classy. It makes breakfast fancy! Right? Right!

The Three Bite Rule - Almond Joy Smoothie

Coconut yogurt is the best. I shared my love for it here during a smoothie coconut almond milk. More and more brands are adding coconut to their Greek yogurt repertoire. Love it.

Ingredients:

coconut yogurt (or vanilla)
1/3 cup coconut
1/4 cup almonds (not salted, slivers are good too)
(optional: mini chocolate chips)

Directions:

Put a small skillet on over medium-low heat.
Tranfer the yogurt into a bowl (you need more room than a yogurt cup).
The Three Bite Rule - Almond Joy Smoothie
Add coconut to the dry skillet. Stir regularly as it lightly browns. Watch it to ensure it doesn’t burn.
The Three Bite Rule - Almond Joy Smoothie
Chop the almonds (and toast if desired)
Add the toasted coconut to the yogurt over the top and add the almonds around the edge.
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It is so good. Toasted coconut makes me want a samoa girl scout cookie. I didn’t roast the almonds but that would be so amazing here. I seriously made this on a weekday for bfast. Toasting the coconut takes 5 minutes and is absolutely worth it. Some chocolate chips would make this legit Almond Joy but it was bfast so I decided not to go crazy.

Aren’t these guys so cute? They’re regular supporters and they felt like their cute mugs should be on the blog more often. Say hi to Windsor!
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Miss Bailee says hello too.
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What I Ate: Sweet Pumpkin Dip

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

It is Pumpkin Week here. Check out my Pumpkin French Toast and my Pumpkin Risotto. This is too easy to share, but it is just such a fall delight and very addictive.

I’m not a big baker so this sweet dip hit the spot. It also isn’t the worst sweet treat to eat. I whipped this up, refrigerated it until I was ready, and then packed it for an Octoberfest party. Now that’s easy.

The Three Bite Rule - Pumpkin Dip

Ingredients:

1, 15-oz can pumpkin
1, 15-oz container non-dairy whipped cream
1 box vanilla pudding mix (regular, cook to serve)
1 tsp pumpkin pie spice

Directions:

Whip everything together.
The Three Bite Rule - Pumpkin Dip
Refrigerate for at least 30 minutes.
The Three Bite Rule - Pumpkin Dip
Serve with graham crackers for dipping.
The Three Bite Rule - Pumpkin Dip
I like this dip. The flavors and ease are definitely the high points. It is delightfully light and fluffy. I didn’t even think about dipping apples until now, but how great would that be?! I spread this onto toast one morning and couldn’t get over my genius moment. Whip this up for Thanksgiving when everyone needs something to munch on.

This is basically a quickie pumpkin mousse. Sprinkle some graham cracker crumbles on the bottom and top with a dollop of whipped cream and you’ve got dessert.

Should we keep talking about pumpkin? One more day! Tomorrow is something out of the ordinary for The Three Bite Rule and I want you to see it.

What I Ate: Creamsicle Cocktail

‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with ya for the idea or inspiration.

This cocktail is too easy for a recipe (and I didn’t measure), but it was delicious and unplanned and did I say delicious? I just had to share. I was whipping up something for dinner and my eyes fell on the orange soda in the fridge. I don’t buy many every-day drink options so we normally only have water & milk to offer. I rarely make cocktails but maybe I need to do that more often! An after work cocktail definitely makes any random weeknight feel special. I also thought this was perfectly summery.

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‘Fancy’ orange soda + orange zest + whipped cream flavored vodka = creamsicle!

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This tastes even better than it looks. This cocktail took instagram by storm, well, not really but I was cocktail-happy so any likes made me smile.

non-alcoholic creamsicle found here as a smoothie (one of my favorite smoothies ever).

This whipped cream vodka goes with anything for an instant cocktail. I love it in hot chocolate once winter hits but now I want to attempt some sort of frozen-blended fudgsicle cocktail with this too! Any ideas/suggestions for that one?

What I Ate: Chicken ‘n Waffles

‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with ya for the idea or inspiration.

The south has some pretty good food ideas. I mean biscuits/beignets/fried pickles/bbq are just so good. The list goes on. I like dinner to be varied so after my fun experiment with cinnamon roll waffles on the waffle iron I was thinking about more waffles that could be dinner.

I was going for simplicity here, but also think they could be amped up a bit. I used chicken fingers and only tweaked basic waffle batter by adding cornmeal and a touch of hot sauce.
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Ingredients:

4 chicken fingers
2 pre-made waffles or waffle batter ingredients below:
1 egg
¾ cup flour
¾ cup cornmeal
¾ cup milk
¼ cup vegetable oil
2 tsp baking powder
1 tbs hot sauce (optional)
1 cup arugula (optional)
1 small tomato, sliced (optional)
maple syrup

Directions:

Preheat oven to chicken finger cooking instructions (some are fully cooked, some are raw and need to reach an internal temperature)
Preheat waffle iron.
Mix waffle ingredients until combined.
Generously spray waffle iron.
When chicken is almost ready, cook the waffles in batches according to your iron’s size.
Top waffles with arugula, tomatoes, and drizzle with syrup.

I thought this was a fun dinner and totally out of the ordinary. I loved the freshness of the veggies on here with the salty chicken fingers and corny waffles and sticky sweet syrup. I didn’t want my dinner to be only brown/yellow in color.
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Next time I might add some whole corn into the waffles. Spinach or arugula would also be fun additions to the waffle itself.

What I Ate: Italian Subs

‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with ya for the idea or inspiration.

I’ve posted a few sandwiches here but thought these Italian subs would seem special enough to be dinner. I loved having them at home, and the next day’s lunch reaped the benefit too!
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Mr. J is from Maine where they call them simply “Italians”. Growing up for pool-side parties my mum would slice a very long loaf, and fill with sandwichy things and cut it into lots of pieces. I’m now remembering that she’d toss the lettuce & tomato with Italian dressing which is a good idea for the oil/vinegar sub topping. #nexttime

Ingredients:

soft fluffy rolls, or 1 long baguette to cut into pieces
¼ pound sliced hard salami
¼ pound sliced honey ham
¼ pound sliced provolone
½ cucumber, sliced
½ green bell pepper
1 small tomato, sliced
2 cups mixed greens, or lettuce of your choosing
1 small onion, sliced
1 cup basil (optional)
mayo, mustard, or veggie oil
salt & pepper

Directions:

Cut, slice, and unwrap everything.
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Build your sandwich.

Now, this seems like a lot of ingredients, but assembling takes all of 5 minutes AND it’s all prepped for lunch the following day! Plus, leftovers of these ingredients are good things to have on hand (think panini! or bfast burrito with the peppers, ham & cheese! or skip the lettuce & cukes and use the rest to build yourself a calzone!). This would make for a good salad too, if sandwiches aren’t your thing. They’re not usually my thing if they’re going to sitting around in a packed lunch all day getting soggy. I like ‘em fresh off the press.
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I swear by the basil. That makes the sandwich for me. It is also a good use for any leftover basil you already have, before it goes bad (strawberry basil sangria would be a good use too). I threw some basil into my salad the other day and LOVED discovering the basil leaves amongst my greens at lunch. I’ve also been throwing this mustard in lots of dishes lately so these subs were no exception.

Mr. J was really jazzed about this dinner, which surprised me. It was fun to assemble our own and only have to do some slicing for dinner to be prepped. I should do this more often. And you should do it too. Lesson learned, a blast from the past or something unusual with no frills is fun.

Happy weekend! Stay tuned for next week for a pizza that was a social media frenzy!

What I Ate: Rodeo Burgers

‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with ya for the idea or inspiration.

Sometimes the burger is about the quality and correct cooking. This burger is all about the toppings.
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I topped these burgers with cheese, onion rings, and barbecue sauce. Ohhh wow. This is amazing. It is so fun to have bbq sauce dripping even when there isn’t a bone in sight!

Ingredients:

2 burgers (we did 1 beef for Mr. J and one ground pork for me)
½ chopped onion
1 tsp spice rub
2 burger rolls
4-6 onion rings (I used some frozen o-rings)
3-5 tbs barbecue sauce

Directions:

Finely chop the onion and mix it into the ground meat.
Form the patties and sprinkle the outside with the bbq spice rub mix.
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Grill until cooked to your liking.
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It was so good. I like the spice rub with the sweet BBQ sauce. The onion ring was the best part. I love onion rings so this was just perfect.

Enjoy the weekend! I’m looking forward to celebrating my dad’s bday with a FEAST! and the whole C family is coming so we can take the cutest nephews to a baseball game! We’ll be enjoying some lobsters and hoping for sunshine. Yay! I have a super exciting surprise for Monday so stay tuned!! :D

What I Ate: Starbucks Copycat Iced Passion Fruit Tea Lemonade

‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with ya for the idea or inspiration.

Who doesn’t love a good ole Arnold Palmer? I saw this deviation of tea/lemonade on Pinterest. It seems to have arose to copy a Starbucks treat.

Brew 3 cups of strong passion fruit tea
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Mix up some lemonade. Crystal Light is my fav and makes this beverage have far fewer calories than Starbuck’s version. I like that this lemonade isn’t as mouth-puckeringly tart as some others. I didn’t add any sweetener. Crystal Light is sweet enough.

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Mix them together. Mine was about 1/3 tea to 2/3 lemonade, saving some lemonade asside. The mixture quantity came about according to what fit in my pitcher. #exactscience

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It is such a delightful pink in a happy-fushia kind of way. Let chill and serve on ice.  Some ruby red vodka or grand marnier would be just lovely for an evening/poolside variation as well!

Check out other What I Ate posts for easy ideas!

What I Ate: Vermont Burger

For Mr. J’s birthday I started a tradition a few years ago of a special burger for his birthday dinner. This year’s burger was a hit!

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In 2011 I made stuffed burgers: blue cheese & bacon stuffed burgers

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In 2012 I made bacon wrapped burgers
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This year I was out of techniques to try so I was all about the toppings. I did a Vermont burger: cheddar, bacon, spinach, and maple mayo.
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I loved these! The salty bacon pairs perfectly with the sweet mayo and sharp cheese. Ahhh! Bliss!

I need another one of these. Right. about. now. Life has just been crazy. We just replaced our boiler and water heater. By we, I mean Mr. J and I got about 4 estimates from troupes of plumbers, researched the state energy credits, went back and forth about the best method/pricing/sources etc. Bahh. It’s pretty boring except that I want to have heat, and I don’t want to pay a million dollars. This has been an ongoing discussion with a surprising number of options and it is FINALLY done.

When they finally finished a year three full work days later, we didn’t have power on the main floor. The basement? yup. The upstairs? yup. It was during the crazy monsoon storm and it seemed like power came back, we flipped a switch, and BAM! There was an explosion somewhere. Alarms were going off, the doggies were FA-REAKING out, and we worried about gas lines, the electrical panel, a fire, or whatever else. A call to 9-1-1 later, we had 3 fire trucks, the electrician, the town wiring inspector, and the fire chief at our house. It turns out something happened with the connection to the house. NStar came about 5.5 hours later, replaced it, and we didn’t have to pay for anything. Phew!

I was so worried the basement was on fire, or that there was carbon monoxide, or a gas leak, or something else awful. It was such a relief that everything was fine, minus the smoking/sparking street connection. Our new electrician is our new BFF and hung out while it was all happening. Once we knew everything was OK and were just waiting on Nstar, Mr. J just wanted to see the Bruins and I just wanted the food in the fridge to be ok (win & win for both of us).

If that experience doesn’t deserve a burger, I don’t know what does…this also all happened on the day I had to go to the dentist. What a day!

What I Ate: Baked Falafel

Falafel is one of those sneaky take out items that seems so healthy but…

they’re fried. Womp. Womp.

I make it at home somewhat regularly and bake them. It is so much easier, less messy, and healthier.
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I’ve made them from scratch and honestly don’t really think it is worth it. I use a mix, bake them on a cookie sheet for 10 minutes at 375 degree and flip once. Leave the frying to your fav Falafel King/Palace/House-Of…you won’t even miss the fried crunchy outside.

The mixes taste good and are simple. Simple as in just-add-water. In the time it takes to get these buggers toasty and cooked through your salad can be ready and waiting. Toss feta, cukes, tomatoes, and greens with some Italian/Caesar/Oil & Vinegar.
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I love this as a perfect meatless dinner or I’ve served it as an app with little pita pockets. It is an easy meal to bring somewhere since you’ll just need refrigeration and maybe the falafel can get nuked or popped in the toaster oven. This time I served it on wheat naan but tortilla wraps, pita pockets are great too.
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Try it and I won’t even have to say told-ya-so.

What I Ate: Hot Ham & Cheese with Poppyseed Sauce

Here’s a copy-cat recipe from Pioneer Woman making a pretty tasty spread for sandwiches

I made these kind of envisioning that they would bridge the gap between winter and spring. They’re also easy. And they’re cheap. Yup, spring-ish/easy/cheap fit the bill perfectly. Work is a bit crazy right now. I can’t believe it is May. I’m not sure if I should feel like crying or puking right now.

Ingredients:

2 rolls
1/4 pound sliced honey ham
2-4 slices of American cheese
2 tbs stone ground mustard
2 tbs mayo
1 tsp poppyseeds
1/2 tsp red wine vinegar
1/2 tsp chopped garlic
1/2 tsp honey

Directions:

Pre-heat oven to 375 degrees
Mix ingredients for the sandwich spread: mustard, mayo, poppyseeds, vinegar, garlic, and honey.
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Assemble sandwiches
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Cover and bake for 10 minutes.
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I liked the spread, but I don’t know that I’d purposely make it again. It might be a fun option at a sandwich bar or making the every-day-lunch more exciting. I don’t use horseraddish often but maybe that was really the missing link. I think this spread was just OK but when Ree Drumand makes it, there’s prob a reason why she adds horseradish.

This is a mild spread. I love condiments so this one was only “ehhh” to me. The sandwiches were melty and warmed through while not having any butter or grease. I think they were a pretty good option to keep things different but I might not make them all that regularly.

Cost breakdown:
rolls: 2 @ $0.45 each
ham: 1/4 pound @ $4.99 per pound 1.24
cheese: 1/2 pound @ $5.99 per pound 2.99
mayo: <$1.00
stone ground mustard:  <$1.00
poppy seeds: <$2.00
total: about $7.13 for 2 sandwiches or $3.56 each (prob wayyy less if you already have mayo/mustard/etc)

If you have leftover poppy seeds whip up some everything bagel dip!