Ari, Author at Ari's Menu

Roasted Corn Black Bean Salad

June 5, 2013 · by Ari ·

You guys…it is HOT here. Have I mentioned that? Complained about highs of 110*?? Wahhhh, I live in Arizona and 5 months out of the year, I strongly question my life choices.

It’s okay though, because I’ve only got an other 10 days of this madness before I head to the northwest for SIX WEEKS!!! I’m starting with a little vacation in San Francisco to visit my friend Karisa with my New York Husband, then working at a theatre camp in Portland for 5 weeks. I went last summer, and this actually marks my 11th summer between my time as a first student, then counselor and now teacher. I love it. It’s my happy place, and this time of year I always need the recharge of a new environment to remind me why I love what I do.

Anyway, I guess you were maybe here to read about food? Well, I swear the heat relates to the food. You see….it’s hot (redundant, part of 1), and I don’t want to eat anything that doesn’t taste like summer. You know what is, like, the most summeriest food??? CORN!!!!

I just used the words “most summeriest”. Honestly, sometimes I’m not sure why you guys read a word a say. Oh yeah….the food.

This salad is light, refreshing and filled with “most summeriest” flavor. Fresh roasted corn, cherry tomatoes, crunchy cucumber, sweet red peppers, spicy jalapeno and protein-packed black beans come together with just a little olive oil, vinegar, some honey or agave (I love honey, but my bee loving friends are free to use agave!), fresh lime juice, and of course, my favorite food–cilantro! So many of my favorite things in one summer salad. I also love that with all the protein, it can be used as a meal, or a side dish–your choice. I’ve been eating it on the side with my 5 billion different burgers, but I also like it for lunch. However you eat it, you will love the light, fresh taste and bold flavor profile!

Roasted Corn Black Bean Salad

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: approx 16

Serving Size: 1/2 cup

Roasted Corn Black Bean Salad

This simple, easy, vegan and gluten-free summer salad is refreshing, and easy to put together in bulk for lunches, dinner sides or a BBQ!

Ingredients

3 ears corn, husked
2 1/2 tbsp olive oil, divided
3 tsp rice vinegar
1 tbsp honey or agave
1 1/2 tbsp fresh lime juice
1/2 cup finely chopped red onion
1 cup cherry tomatoes, halved
2 red bell peppers, chopped
3 persian (or 1 large) cucumbers, chopped
1/2 jalapeno, seeded and finely chopped (optional)
2 16 oz cans black beans, drained and rinsed
1/3 cup cilantro leaves, finely chopped
1 tsp cumin
generous pinch each salt and pepper

Instructions

Drizzle corn with 1 tbsp olive oil and roast at 400 until golden, about an hour.
Meanwhile, in a medium bowl, whisk together 1 1/2 tbsp olive oil, rice vinegar, honey/agave, and lime juice. Set aside.
Cut kernels from cooked corn and place in a large bowl. Add onion, tomatoes, bell peppers, cucumbers, jalapeno, black beans and cilantro. Season with cumin, salt and pepper. Add prepared dressing and toss lightly. Serve immediately or store in an airtight container in the refrigerator for 7-10 days.

https://arismenu.com/roasted-corn-black-bean-salad/

How To: Toddy {Cold Brewed Iced Coffee}

June 3, 2013 · by Ari ·

Have we ever discussed my coffee habit? It’s pretty embarrassing the amount of money I have spent on going out to coffee in my life. I just never got into the habit of making my own in the morning, but I did fall very easily into the habit of going to Dutch Bros TWICE a day. Somehow my bank account and I cannot seem to agree on this habit. Shocking, right?

Anyway, I don’t remember exactly when it was that I discovered toddy–probably a little over a year ago. Toddy is basically the best, smoothest, and most caffeinated way to drink coffee. Pretty much, it wins in every coffee contest ever.

And did I mention it is ridiculously easy to make? It does take just over 24 start to finish, but really most of that time you are sleeping, baking, and eating fro yo. Or…at least that’s what I was doing… 😉

This is literally the best coffee I have ever tasted. Better than any coffee shop, better than any latte. It comes out so smooth with next to no bitterness, and full of bold flavor. It doesn’t need a whole lot–a little sweetener and some almond milk will do ya, but if you like sweeter, creamier coffee, it’s your cup o’ jo! You can make it however you want. Add chocolate syrup and make an iced mocha, blend it up into a homemade frappe, or put some in your brownies!

Okay, let’s get started. The first thing you need is a 2.5 gallon airtight container (or 1.75 for a half batch), and 1 lb of coarsely ground coffee. I like a strong, bold coffee, but use whatever you like. Pour that coffee right into your container.

Then top it with 2 gallons of purified water. If you want, you can also stick a vanilla bean in there to add some flavor. I do sometimes, and I love it!

Give it a little pat down at the top to make sure all of the coffee is incorporated into the water, and not just floating at the top. I don’t mess around with the possibility of losing coffee flavor!

Cover and store for 24 (or up to 36) hours. You can let this happen in the fridge, or at room temperature. It is completely up to you. I usually don’t have room in the fridge, so I stick to room temperature. Once your 24-36 are up, take a fine mesh strainer to scoop out as much of the coffee grounds as possible.

Rinse our your strainer, then set it on top of a 1 gallon jug–you will need two of these because you end up with about 1.75 gallons of coffee when all is said and done. Top the strainer with a double layer of cheesecloth. Use a measuring cup to pour coffee over the strainer. You may just pour from your container if you wish, but that sounds like a coffee disaster for an accident prone gal like yours truly. You might be better at that sort of thing than me, however…

Once you’ve filtered all of the coffee, you are DONE! Store your coffee jugs in the fridge. It is important to note, this recipe creates a coffee CONCENTRATE. When you make your coffee, add an inch or 2 of water to your cup to dilute it a bit. Trust me, I love strong coffee as much as anyway, but it does need to be diluted a bit. Do some trial and error to figure out the best balance for you. Serve it over ice with whatever cream and sweetener you like.

I have officially kicked my coffee shop habit to the curb (with the exception of going with friends on occasion–just like eating out is fun occasionally!) with this stuff. I am in love, obsessed, over the moon for it. It’s super easy, full proof, and super budget friendly. It’s about a $30 investment for all the storage initially, but that’s a one time deal, and then you’re set! Not to mention, there is nothing to brew in the morning! I wake up, poor myself a glass, and go about my breakfasting/blog reading. You will love it!

Toddy {Cold Brewed Iced Coffee}

Prep Time: 30 minutes

Total Time: 24 hours, 30 minutes

Yield: 12-15 cups (approx 1.75 gallons)

Serving Size: 1 cup

Toddy {Cold Brewed Iced Coffee}

Ingredients

1 lb good quality bold coffee, coarsely ground
2 gallons water

Instructions

Pour ground coffee into a 2.5 gallon airtight container. Top with 2 gallons filtered water. Pat down the top to ensure all coffee is incorporated. Cover and store for 24-36 hours.
Scoop out as much of the grounds as possible with a fine mesh strainer. Rinse strainer, then cover with a double layer of cheesecloth. Place covered strainer over a 1 gallon jug Use a measuring cup to pour coffee over your covered strainer to filter any remaining grounds. Repeat until jug is mostly full, then repeat with a second 1 gallon jug. If your coffee begins to have trouble filtering through, change your cheesecloth out for a fresh one.
To serve, fill glass with ice and add 1-2 inches of water. Add coffee, and any desired cream or sweetener.

https://arismenu.com/how-to-toddy-cold-brewed-iced-coffee/

Guacamole Chicken Salad

May 30, 2013 · by Ari ·

My name is Ari, and I have a chicken salad problem.

There, I admit it. I just…I get on these kicks, and I have to make something every way humanly possible until I decide I’m bored, then I move on to the next best thing. Right now, I enjoy about 3 meals. Burgers, hot dogs (just you wait…so many are coming), and chicken salad (duh). At least my tastes seem to be seasonal?

So I actually realized I’ve been holding out on you guys. I’ve never actually posted my guacamole recipe. That’s probably because, until now, I had absolutely no idea what it was. I always just messed with a few key ingredients until it tasted the way I wanted. That’s the best part about guacamole–mess it up? Oh, just add more of something else, and it’s sure to even out eventually.

So for the first time in my life, I measured out every single ingredient for my guacamole. Because I didn’t think using instructions like “Add salt until it’s salty enough” really counted as “quality content”. And I don’t mean to brag, but my guacamole is AWESOME! Spicy, fresh and creamy–it gets requested all.the.time.

So I made it, then I added a rotisserie chicken, some tomatoes, and after all the photography was done, I had the brilliant idea to add dried cranberries. Oh Em Gee. ADD THE DRIED CRANBERRIES!!! I’m sorry they’re not in the picture. Add them anyway. You’re welcome.

This is legit the best chicken salad I have EVER tasted. It lasted about 3 days, and Steve and I were fighting each other for it. It’s perfect for all you dairy-free folk, and anyone who loves guacamole, or chicken, or food in general.

Guacamole Chicken Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6-8 servings

Guacamole Chicken Salad

Ingredients

2 large (or 3 small) avocados, peeled and pitted
1 lime, zest & juice
small handful fresh cilantro
3 cloves garlic, finely chopped
1/2 jalapeno, finely chopped (remove stems and heat for less heat)
1 tsp cumin
generous pinch each salt and pepper
1/4 cup red onion, finely chopped
1/2 cup cherry tomatoes, halved
1/3 cup dried cranberries (optional, but recommended)
10-12 oz cooked and shredded chicken (I used one rotisserie)

Instructions

In a large bowl, combine avocado, lime (zest and juice), cilantro, garlic, jalapeno, cumin, salt and pepper. Use an immersion blender to blend all ingredients together until smooth and creamy, about 1 minute. Blend for less time if you like a thick and chunky consistency.
Stir in onion, tomatoes, cranberries and chicken. Serve immediately, or store in an airtight container with half a lime (this prevent browning) for up to 5 days.

https://arismenu.com/guacamole-chicken-salad/

Want more chicken salad options? I have lots (and none of them have mayo)!

Curried Chicken Salad

Buffalo Chicken Salad

Cranberry Apple Chicken Salad

Jalapeno Popper Chicken

May 27, 2013 · by Ari ·

I don’t know about you guys, but I am living in a haze of my post-long-weekend-fun. Did you guys do anything exciting for memorial day? I helped my brother move into his first apartment, celebrated my mom’s birthday, and had an awesome day at Lake Pleasant with Nicole. Oh, and then I spent actual Memorial Day creating recipes, meal planning, grocery shopping, and attempting productivity. Now? I just want to lay around and be lazy.

It’s always those lazy nights that I feel like throwing in the towel and hitting up Chipotle (honestly, does Chipotle EVER not sound good?) that I end up coming up with some of my favorite recipes. A quick survey of the fridge and pantry, throw a few things together in about 5 minutes, stick it in the oven and hope for the best.

I know you guys love recipes like that too. Who wants to cook healthy food if it means spending your entire life in the kitchen? Umm, I love cooking, and that sounds awful even to me! This chicken is breaded and crispy and filled with cheese and jalapeno creating the unmistakable flavor of a jalapeno popper (one of my favorite bar food appetizers) in a healthy, simple dinner. I fell in love with it at first bite, and you better believe it will become one of my I-don’t-feel-like-cooking staples.

Jalapeno Popper Chicken

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2 servings

Serving Size: 1 x 6oz chicken breast

Jalapeno Popper Chicken

Crispy, breaded chicken breast stuffed with roasted jalapeno and cheese. It tastes like a jalapeno popper for dinner!

Ingredients

1 cup whole grain bread crumbs (brown rice, whole wheat, etc.)
dash cayenne pepper
generous pinch each salt and pepper
1 jalapeno, ribs and seeds removed
2 cloves garlic
1 tsp olive oil
2 x 6 oz chicken breasts, butterflied
1 oz goat cheese (or cream cheese)
2 egg whites, beaten

Instructions

Preheat oven to 375. Place a cooling rack inside of a cookie sheet and spray lightly with nonstick spray. Set aside.
Combine bread crumbs, cayenne, salt and pepper in a large shallow bowl. Set aside.
Place jalapeno and garlic on a small piece of tin foil. Lightly drizzle with olive oil. Broil until softened, about 10 minutes. Keep an eye on it to make sure the garlic doesn't burn. Roughly chop jalapeno, and finely chop garlic.
Divide cheese, jalapeno and garlic between the center of the two chicken breasts. Fold chicken back over on top of the fillings. Secure with a toothpick.
Place beaten egg whites in a large shallow bowl. Drench chicken in egg whites, then coat completely in bread crumb mixture and place on prepared baking sheet. Repeat with remaining chicken.
Bake until cooked throughout and juices run clear, about 30 minutes.

https://arismenu.com/jalapeno-popper-chicken/

PB&J Cheesecake Cups

May 23, 2013 · by Ari ·

You.guys. I just…I’m not even sure I can talk about these little gems.

I guess that is why we take so many pictures? Because there is no way I could explain in words how out-of-this-world this dessert is.

First of all, peanut butter and jelly is my probably favorite combination. Well, peanut butter and chocolate miiiight give it a run for it’s money, but I am totally that person that will go to a restaurant and order a peanut butter and jelly sandwich. Especially if it includes words like “roasted” or other fancy adjectives. I’m a sucker for fancy adjectives.

I made these for Steve’s birthday. I think I’ve mentioned that his birthday dessert from last year is my very favorite dessert I’ve ever made. It’s also one of the most popular recipes on this li’l ol’ blog. Well, these cheesecake cups give those vanilla bean cookie butter cup cupcakes a run for their money!

You guys are going to love these babies. Creamy peanut butter cheesecake stuffed with raspberry (or whatever flavor you love most) jam on top of my very favorite go-to graham cracker crust. It just doesn’t get much better.

PB&J Cheesecake Cups

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 5 hours, 30 minutes

Yield: 12 cups

Serving Size: 1 cup

PB&J Cheesecake Cups

Peanut butter and jelly meets cheesecake in these perfect, single serving cups.

Ingredients

For the graham cracker crust:

1 cup old fashioned graham cracker crumbs
2 tbsp coconut oil, melted

For the cheesecake:

1 lb reduced fat cream cheese
1/2 cup peanut butter (I used PB&Co white chocolate wonderful)
2/3 cup brown sugar
2 eggs
1/4 cup unsweetened almond milk
1 tsp vanilla extract
approx 6 tbsp low sugar raspberry jam (or jam or your choosing)

Instructions

Preheat oven to 350. Spray a standard muffin tin with nonstick spray. Set. Aside.
To make the crust, combine graham cracker crumbs and coconut oil in a medium bowl. Place approx 1 tablespoon of crust into each muffin tin. Press down with your fingers or a shot glass. Bake until set, about 7-10 minutes. Cool on a wire rack while you prepare the filling.
To make the cheesecake, beat cream cheese, peanut butter and brown sugar together in a large bowl or stand mixer. Add eggs one at a time, mixing until combined. Beat in almond milk and vanilla.
Evenly divide half the cheesecake batter (eyeball it) between your 12 muffin tins. Top with approx 1/2 tbsp of jam, then divide remaining cheesecake batter.
Bake until lightly browned and just set, about 15-20 minutes. Turn the oven off and crack the door. Allow cheesecakes to sit in opened oven for an additional 15 minutes.
Cool completely on a wire rack, then refrigerate until fully chilled, about 3-4 hours. Store covered in refrigerator for up to one week.

Notes

Inspired by Gimme Some Oven

If you'd like, you can top the cheesecake cups with extra jam just before serving.

https://arismenu.com/pbj-cheesecake-cups/

Drink & Dish: Loaded Baked Potato Salad

May 21, 2013 · by Ari ·

I realllllly hope you like this recipe. I almost lost a leg creating it for you. I mean, “lost a leg” might be sliiiiightly dramatic, but I did end up with a pretty massive and nasty burn on my leg. I’ve had quite a few kitchen casualties recently, and I’m just considering it an opportunity to toughen up.

I’m pretty much a wimp about hurting myself. I will push through tons of pain when I run, but the second I SEE the physical pain happen, I kind of cry like a baby. It’s not my best character trait, but I mean it could be worse, right?

Ya know, for all my whining, this dish totallllly made up for it. I’ve made it before, but not for a long time, and with one bite I remembered just how dangerously delicious it was. In fact, after several days of nonstop picking at it and eating bites here and there, I finally had to throw in the towel and send the rest of the leftovers off with my family.

It literally tastes like a loaded baked potato. It has all the good stuff, and gets rid of a large amount of the bad. No butter (the original recipe calls for TWO STICKS–gross), no sour cream, and lighter cheese and bacon options. If you’re not a meat or bacon eater, I guess you cooouuulllld leave it out, but I feel like it’s totally worth the little extra splurge here. Plus, center cut bacon is like 35 caloies a slice, so unless you just don’t like it, I’d keep it. 😉

The only time consuming part of this salad is waiting for the potatoes to bake. Literally, the rest is 5 minutes of throwing things together in a bowl. The flavors and textures come together perfectly with the starchy potatoes, creamy greek yogurt and crunchy, salty bacon.

Make sure you check out the latest episode of Drink & Dish, and if you want a fun summer treat for Memorial Day or lounging by the pool, check out Nicole’s delicious vodka lemonade slush.

Drink & Dish: Loaded Baked Potato Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 servings

Drink & Dish: Loaded Baked Potato Salad

Simple, easy, and lightened up loaded baked potato salad perfect for summer BBQs.

Ingredients

2 lbs red skinned potatoes
1/2 tbsp olive oil
1/2 lb center cut bacon, cooked and crumbled
1 heaping cup nonfat plain Greek yogurt
1/4 cup scallions, thinly sliced
1/3 cup reduced fat shredded cheddar cheese
Generous pinch salt and pepper

Instructions

Preheat oven to 400. Pierce potatoes several times with a fork. Transfer to a large baking dish and lightly drizzle with olive oil. Cook until softened, about 45 minutes. Let cool for 15-20 minutes.
Cut baked potatoes into 1" cubes. Place all ingredients in a large bowl, and lightly toss until combined. Serve immediately or store in an airtight container for up to 5 days.

Notes

Adapted from Rachel Ray

https://arismenu.com/drink-dish-loaded-baked-potato-salad/

Spicy Chipotle Cheeseburgers

May 19, 2013 · by Ari ·

My mind has officially checked out into summer vacation land. Technically, I have 2 more days of classes before it becomes official, but mentally I am….so….there. And let’s face it, I’ve been there for a couple of weeks now.

There is something about summer when you work on the school calendar. I still work hard over the summer, but it all seems like so much FUN. Maybe it’s knowing it’s all only temporary, and eventually you will all go back to “real life”, but I just love it. Despite the hear here in Phoenix, it’s probably my favorite time of year.

It seems like no matter what I have on my meal plan these days, nothing sounds better than grilling up some burgers and eating dinner by the pool. It just makes my heart happy. Not to mention the flavor combinations for burgers are pretty much endless, leaving you with burger after burger recipe. Sorry I’m not sorry.

I do have a pretty sweet side dish coming your way later this week that you can eat along side these burgers during your Memorial Day festivities.

Spicy Chipotle Cheeseburgers

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 burgers

Serving Size: 1 burger

Spicy Chipotle Cheeseburgers

Simple and easy spicy chipotle cheeseburgers are a perfect way to kick up your summer grilling!

Ingredients

For the burgers:

1 lb 96% lean ground beef (or lean ground turkey)
1 chipotle pepper in adobo sauce, finely chopped
pinch salt

For the creamy chipotle spread:

1 cup nonfat plain Greek yogurt
1 chipotle pepper in adobo sauce

Toppings/to put together the burger:

Whole grain buns (whole wheat, brown rice, etc.)
Sliced roma tomato
Lettuce
Extra sharp cheddar cheese

Instructions

To make the burgers, combine beef, chopped chipotle pepper and salt in a large bowl. Create 4 evenly sized patties. Gently press each patty down in the center with your thumb to create an indent--this promotes even cooking. Grill to desired doneness, about 4-5 minutes per side.
To make the sauce, blend Greek yogurt and chipotle pepper in a food processor or blender until well combined.
To assemble burgers, spread sauce onto the top side of the bun. Top bottom half with lettuce, burger, cheese and tomato slices (or whatever you'd like--it's your burger!) and finish off with the top half of the bun. Serve immediately. Leftover meat patties can be stored in an airtight container in the refrigerator for up to 5 days.

https://arismenu.com/spicy-chipotle-cheeseburgers/

Weekend Ramblings

May 19, 2013 · by Ari ·

1. I spent the week with my college roommate. She came all the way down from Seattle just to hang with me, and we had a total blast. We hiked Piestewa Peak.

RRRAAAWWWRRR I CLIMBED A MOUNTAIN!!!

There are no cacti in Washington…

We created a Phoenix bicycle beer tour where we rode from my house to Papago Brewery to Handlebar to Spokes, then back home. It was SO FUN, and now I want to do it every weekend.

“Sometimes I wear a helmet just for life.”

And we went to Tumbleweed Park. I love parks. We’re both basically like 6 year olds.

2.So, I like to tell my puppies good job for a multitude of things. You know, build their self esteem. I often tell Winston things like “Good boy, Winston. Good loving.” when he is being sweet, or sometimes I say “Good Winstoning.” Yes. I made his name into a verb, which led to telling Steve ridiculous things like “Good husbanding.” Heather has now caught on too. Good best friending, Heath.

3. We also spent the week with this cutie.

4. On June 12th, Spirit of the Marathon II will be in theaters!! This means I have to see the first one before then. I can’t wait. I will probably cry.

5. Speaking of movies, I saw The Great Gatsby. It was….fine, I suppose. I mean, I guess I was mildly entertained, but it was nothing like what I was expecting, and certainly did not do the book justice. Also, the soundtrack. Cannot, will not get behind it. I understand that it was a choice that was supposed to be “artistic”, but it just doesn’t work for me, and took me out right away.

6. This month FitFluential is celebrating their second anniversary! One of the proudest days of my blogging life was the day I found out I had been accepted as a FitFluential Ambassador. Their newsletter, blog, twitter and facebook have tons of motivation, great tips, fun workouts and healthy recipes to share, and if you don’t follow them already, you should jump on that ship, my friends!

7. The other night, I fried up some center cut bacon for burgers, then I cooked some onions in the bacon fat. It was totally, completely the opposite of healthy, and was totally, completely delicious.

8. After Heather’s visit, I have about 5 zillion new recipe ideas swimming around my head. I can’t wait to tell you about them.

Banana Cream Cupcakes

May 15, 2013 · by Ari ·

You guys you guys you guys you guys!!!!! I have the best house guest in the whole world right now!

So I’m going to keep this short so we can commence with cooking, baking, wine drinking, and goat cheese eating. I made banana cupcakes. Then I stuffed them with cream cheese frosting. Then I topped them with salted caramel. I mean, how could that even possibly be bad?

Did I mention that my “little” brother turned 16? He is also over 6′ tall, and has this deep man voice. When he calls me he just says “Yooooooooo” in this grumbly, ridiculously low-pitched man voice. Like, what IS that? I remember him being born. HOW CAN HE BE A MAN NOW????

I try to imitate the “Yo” voice, but ummm, I have a high-pitched little girl voice, so it doesn’t work. At all. Everyone laughs at me. So I just let him stick to the man voice, and I stick to what I’m good at, like making him perfect birthday cupcakes. And they are. The banana makes the cupcakes ridiculously soft, and they are totally stuffed with the cream cheese filling, and that salted caramel is just the icing on the cake. Literally.

Banana Cream Cupcakes

Ingredients

For the cupcakes:

2 cups white whole wheat flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 dash salt
2 medium ripe bananas, mashed
1/2 unsweetened apple sauce
1 1/3 cups sugar
2 eggs
1 1/2 tsp vanilla extract
1/2 cup reduced fat buttermilk
fleur de sel caramel for topping, optional

For the filling:

8oz reduced fat cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract

Instructions

To make the cupcakes, preheat the oven to 375. Line 2 muffin tins with 18 paper liners. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, beat together apples, apple sauce and sugar. Slowly, beat in eggs one at a time, followed by vanilla. Slowly beat in half the dry ingredients, then buttermilk, followed by the last of the dry ingredients.
Evenly divide batter between 18 muffin tins. Bake until golden and a toothpick inserted in the center comes out clean with just a few crumbs, about 20-25 minutes. Cool completely.
To make the filling, beat cream cheese, powdered sugar and vanilla together until well combined. Transfer to a pastry bag fitted with a large tip. Insert tip into the center of cooled cupcakes and gently squeeze out 1-2 tbsp of filling.
Drizzle with caramel if desired immediately before serving. Cupcakes are best the same day, but can be stored refrigerated in an airtight container for up to 5 days.

https://arismenu.com/banana-cream-cupcakes/

What’s Beautiful: Perseverance

May 13, 2013 · by Ari ·

Disclaimer: This post is part of a sponsored by Under Armour through FitFluential. My overwhelming love for this movement and everything it stands for is 100% my own.

Five and a half years ago, I began a journey to find myself. If you know me, if you’ve read my blog for any length of time, or if you’ve ever read my weight loss story, you know that I didn’t grow up athletic, healthy, or confident, and I certainly didn’t feel beautiful. My body felt like my enemy, a prison, and I treated it as such. I allowed it to hold me back, and I fed into an identity that wasn’t me.

I looked at other women and dreamed that one I day I would wake up and look the way they looked. My idea of beauty was skin-deep and conveniently “unachievable”. It’s so easy to tell yourself you can’t do it. It is so much more difficult to try and risk failing.

As I changed my eating and exercise habits, I was surprised by my success. Shocked, even. Everything I’d ever wanted seemed to be happening, and I thought my dreams were coming true. I was left feeling completely lost when, after losing 75 lbs, I never did reach my goal weight, and in my mind, never achieved the “beauty” I was after.

Everything changed the day I started running. For the first time in my entire life, I saw my body for what it was able to do for me. I saw strength, determination, and beauty in who I am, and in that I found the identity that had been buried all along–I found my identity in my ability to take on challenges, to fight, push, crawl, and not give up until I’ve achieved my goal. I realized that this is a gift that is inside of me, and that not everyone has that same determination, that same perseverance.

Around this time last year, I decided I needed something–something big, and in a moment of excitement and slight impulsiveness, I committed to raising $5,000 for Chances for Children AZ and running THE New York City Marathon. The 18 weeks of training were some of the hardest and most rewarding of my entire life, and when news of the marathon cancelation hit, I took it very hard.

Despite completing my first marathon a couple of months later, this journey has continued to feel unfinished for me. Maybe it’s because I dreamed of running that specific race, maybe it’s because I ran my first marathon injured, and didn’t feel like I really got the opportunity to go out there and give everything I had, or maybe it’s that stubborn part of me that NEEDS to finish what I start. So that is exactly what I WILL do.

When I was asked to set a goal for this movement, I found myself, for the first time ever, at a bit of a loss. Running is what is in my heart, but I’d only been back for a week, and the most I’m allowed to run at one time is currently 30 minutes. However, I have almost 6 months, and I know in my heart that THIS is the goal I need to achieve. The goal I WILL achieve. On November 3rd 2013, I will finish the journey I began a year ago (or five and a half years ago).

I challenge you to join me–set a goal that’s big, scary, and a goal you know you NEED to accomplish. Don’t use the word “try”. Find a goal and say I WILL.

If you would like to join me and set your own goal, you can sign up here. You can join teams, follow other women along in their journeys, and most importantly you can prove to yourself that you are capable of amazing things, that you can be strong, persevere, and discover a beauty inside you that you may not have acknowledged before.

3 Ingredient Roasted Banana Coconut Milk Ice Cream

May 12, 2013 · by Ari ·

Of course I would need the most complicated title ever to describe the simplest recipe. In fact, it’s probably more difficult to say the title out loud than it is to make it. It’s that chronic over-sharing thing I do. I just can’t help it.

So after an amazing cold front, it is officially into the triple digits for the next 5 months or so with very little hope at dipping back down into anything resembling a reasonable temperature, which means I need ice cream. Not want, need. Have I ever told you that ice cream is my favorite dessert? I rarely make it because I have the hardest time getting the right texture when I make it at home, but coconut milk is pretty much the best ingredient on earth, and when you combine that with sweet, roasted banana, you are looking at a pretty sure thing.

Between the sweetness and creaminess of those two ingredients, I promise you don’t need anything else. You can always add a little pure maple syrup or brown sugar if you prefer something a little sweeter, but believe me when I say that roasting that banana brings out all of it’s rich sweetness, and totally does the trick. You can also add chocolate chips, cinnamon, extra fruit, pretty much any add-ins you’d like. This recipe is more like your base–your starting point, and a great and simple treat for the long summer months coming our way!

3 Ingredient Roasted Banana Coconut Milk Ice Cream

Prep Time: 2 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 30 minutes

3 Ingredient Roasted Banana Coconut Milk Ice Cream

Simple, easy, vegan roasted banana coconut milk ice cream with only 3 ingredients.

Ingredients

1 tbsp coconut oil, melted
3 medium bananas, peeled and sliced
1 can full fat coconut milk

Instructions

Preheat oven to 400. Place banana slice in a rimmed baking dish and drizzle with coconut oil. Bake for 15-20 minutes, until soft and syrupy, tossing half way through.
Transfer cooked bananas to a blender, scraping your pan well to include the syrup that cooked out from them. Add coconut milk and blend until combined.
Chill mixture until cooled throughout, about 4 hours up to overnight.
Freeze according to ice cream maker's instructions. Store in an airtight freezer-safe container for up to 2 weeks.

https://arismenu.com/3-ingredient-roasted-banana-coconut-milk-ice-cream/

Weekend Ramblings

May 11, 2013 · by Ari ·

1. For the lucky few who haven’t been subjected to my countless reminders on facebook, twitter, and instagram, I’M RUNNING AGAIN!!!!! I have no doubt that this is equally as exciting for you as it is for me, and that you’ve been on the edge of your seat for the last 3 and a half months wondering “When oh when will poor Ari get to run again? This is miserable!” No? You weren’t thinking that? Shhh, don’t ruin my narcissistic sense that everyone in the world spends all of their time thinking about me.

2. Wednesday I drove up to Flagstaff to meet my new niece. I got to see my friend Lisa transform into the most intuitive mother you could ever imagine. I just kept wondering “How does she just KNOW what to do?” It had been only 11 days, yet she seemed so natural, as if this is what she was born to do. I’m not usually into babies, but the whole experience was actually super emotional for me–in the best way possible. One of my best friends, the man that brings out the best in her (Ummm Sam, you probably won’t read this, but I think you’re AWESOME!), and their perfect daughter. I may have cried a little.

3. This weekend Nicole and I are shooting FOUR episodes of Drink & Dish in one day. I’m pretty sure I will be drunk by the last one. And, like, realllllly full. Who wants to come eat all my leftovers? There is a pretty sweet red, white and blue dish coming. Just saying. I made it twice, and I’m still excited to make and eat it again.

4. My college bestie and cookingspiration Heather arrives on Tuesday!!! I seriously can’t even stand how excited I am. It’s better than Christmas!!! We are going to cook so many things. And I may or may not have already planned our workouts for the entire week. Sorry Heath, hope you came to Phoenix with intent to do a lot of sweating because that’s my version of “entertaining”.

5. You know what I did not miss about running? The fact that my laundry basically triples. So many ruffly skirts and sports bras to wash all.the.time. Ugh. I hate laundry. And chores of any kind. I’m kind of envious of those super rich people who just have these kinds of things “taken care of” for them. Who wants to come be my live-in housekeeper? I pay in cookies.

6. Okay, so you’re probably going to judge me, but one of my favorite things to do when I go to the movies is sneak in Chipotle. You see, what I really want is a huge bag of buttery popcorn, but then half way through the movie I will feel sick and gross, so I opt for smuggling in one of my favorite dinners. I bring a huge purse, and sneak it in like a little kid. It tastes so much better when it’s smuggled into a good movie. This week that was Ironman 3 which I loved. I’m not always into the comic book movies, but I did enjoy this series, and the last one was my favorite.

7. Speaking of movies, WHEN CAN I SEE THE GREAT GATSBY ALREADY?!??! I feel like it looks so good, but I am also worried about being seriously disappointed like the time I thought the new Fame was actually going to be good. That was a big mistake.

8. It’s almost time for restaurant week in Phoenix, which is one of my favorite times of year. I have plans with a few of my favorite ladies to check out Cowboy Ciao, but I’m hoping to hit up a couple others as well. Pig & Pickle looks realllll good.

9. It’s almost summer!!! I am not excited for the heat, but I am excited for feeling like I’m on summer vacation. Things have mellowed out with end of the year things and I’ll have a solid week off between doing a camp here in Phoenix and heading up to Portland. I can’t wait to spend my summer doing my very favorite job with some of my very favorite people again. Also, running in the northwest rather than Phoenix where it’s 100* at 6am? Yes, please.

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