soulmeetsbody

soul and body meet in faith, food, and fitness


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Pesto Pizza with Bacon and Brussels Sprouts

Brussels Sprouts Pizza

One of my husband’s favorite meals is his mom’s pesto pizza. I don’t know if there is a real recipe for her version or not, but I dared not try to recreate it….mostly because I had few of the ingredients on hand. So I started from scratch with what I had, which was a pile of fresh basil, a flatbread pizza dough recipe, a ball of fresh mozzarella and went from there.  Upon opening the fridge to grab cheese I discovered leftover bacon from Sunday brunch and Brussels sprouts several days past their prime. So what’s a chef  pregnant lady to do? Pile them on the pizza. And you know what? It was a huge hit. Happy day! Continue reading


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Strawberry Basil Shakeology Recipe

Strawberry Basil Shakeology Recipe
I’m a big fan of summer berries and I’ll tell you, one thing I discovered last summer was the deliciousness of a Strawberry Basil Shakeology! That was pre-blog days, so I didn’t have a good way to share my favorite way to drink Shakeology during the longest and warmest days of the year.

It’s a bit out of the box to make it this way, but the flavor combination will surprise you! What better way to use up your over abundance of basil from the windowsill or garden this summer?

Porch BasilStrawberries
Strawberry Basil Shakeology
Makes 1 shake

1 scoop of Vanilla Shakeology

1 handful of fresh basil

5-6 strawberries, frozen

1/2 or 1 banana, frozen

6 ice cubes

1 cup water*

Add ingredients to your blender. Blend and enjoy!

*I prefer to use water in my Shakeology most of the time, but sometimes I will use half water/half milk. Others prefer to use unsweetened almond milk, coconut milk, etc.


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Sriracha Maple Steak Marinade

I don’t know where this month has gone! It’s been three weeks since I’ve posted anything and I’ve wanted to share this recipe with you for nearly as long! I’m blessed to have lean, juicy steaks from my parent’s small farm in Indiana and with the recent acquisition of a grill, (cedar plank salmon! grilled pizza! kebobs! Oh, the possibilities!!) I think this marinade will add some nice variety into my normal recipe rotation.

A homemade teriyaki marinade is my favorite for chicken, steak, and all varieties of pork, but a month or two ago when I was pulling steak out of the freezer I decided I wanted a bit of variety. Using my old standby marinade as a jumping point, I created something delicious, but with an intriguing twist of flavors. It was even better the second go around, so with a head nod to the official start of summer, here is my new summer go to…

Sriracha Maple Marinade
Sriracha Maple Marinade

enough to marinate two steaks

1/2 c lite soy sauce

2 tsp Sriracha sauce

2 Tbs vegetable oil

2 tsp lemon juice

1-2 Tbs maple syrup*

Combine all the ingredients in a small bowl and whisk together.  Pour into a ziploc bag or container with the steaks at least 12-24 hours ahead of cooking the steak. After a couple hours of marinating, flip the steaks so they flavor evenly.

*Note on maple syrup: It’s worth it to use the real stuff. I didn’t try it, but I imagine you would lose a lot of the complexity of the flavors by substituting pancake syrup that you have in the fridge. It’s worth using the real stuff if you have it! The sweetness cuts the spicy, so go more towards 2 Tbs if you wish.