Thursday, May 30, 2013

Lighthouse Loop Half Marathon and 5K

Now that I can feel my back muscles again, I am excited to start running again after a couple of weeks break. Tomorrow is my first day back on track as they say and I have got to start getting in the swing of things! After cheering my lungs out for my bestie Megan from I Run For Wine who is running in the New York City Marathon (WOOHOOO!!!!...read all about her awesomeness here) I started making my plan today of getting back in to the running groove. I of course have the runDisney10K weekend to look forward to, but I absolutely want to sign up for some local 5K's to get me back in the swing of things. There a couple of 5Ks this summer that I will participating in but I wanted to see what fall had in store for the runners of Central Florida.

Today, I decided to sign up for the Lighthouse Loop Half Marathon and 5K in October. The Lighthouse Loop Half Marathon & 5k, raises money for the ten (10) Volusia County High School Athletic Departments.

From their FB page, West Volusia Runners and the Volusia Coastal Runners are teaming up to put on a foot race to support our young athletes and encourage the community to make a difference while improving their own quality of life.

The Lighthouse Loop Half Marathon and 5k will raise money for the ten (10) Volusia County High School Athletic Departments will take place on Sunday, October 27, 2013 in the Ponce Inlet area of Volusia County. Each school will receive an equal amount of the proceeds. Their goal is to put on an event that exceeds runners' expectations while raising $20,000 for our school's athletics. This community event comes at a time when our young athletes are less apt to participate in group sports due to financial hardship found throughout the area.

Early Bird Pricing ends at midnight on April 30th! Register now for the best price...or wait and help us raise more money for the schools
 
For more information visit their website
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Wednesday, May 29, 2013

Skinny and Clean: Homemade Hummus with Pepperidge Farm's NEW Baked Naturals

Now that the wedding is over, I have a couple of choices...I can start shoving myself full of pasta, cake and cookies or I can keep up this trend of eating healthy and exercising to get ready for the summer. I am going back to running tomorrow, and with some of our wedding prizes like the NInja 3 in 1 and a clean, empty and organized refrigerator that was a wedding surprise from my cleaning lady...I am ready to start fresh with three meals of healthy and homemade goodness. Summer is so easy to make some of your favorite dishes that are great when you come home for lunch or after work.

We are just settling in and I wanted to make something last night while we waited for dinner.One of the easiest things to do when your cabinets are bare is hummus. You can shake it up with sun dried tomatoes or use black beans instead of chickpeas but I tend to just go old school. In just a couple of minutes you have something wonderful to snack on.

Ingredients
2 (15 oz) cans Chickpeas (drained and rinsed)
2 tablespoons Tahini-(a little pricy but it will last a while)
1-4 (or more) cloves of garlic
1 tablespoon fresh Lemon Juice
½ teaspoon Sea Salt (add more or less according to your taste)
1 tablespoon Olive Oil
4-6 tablespoons Water

Instructions
Add the chickpeas, tahini, garlic powder, lemon juice, sea salt, and olive oil to the bowl of your food processor
Run to break up the chickpeas
With the food processor running, stream the water in, starting with 4 tablespoons (1/4 cup) then adding more if needed to lighten and get smoother

You can eat with celery or carrots or any vegetable but I am a little addicted to this guilt free chip that is new to Pepperidge Farm's line-up. They are gluten free and delicious, and they come in Simply Tortilla and Nacho Cheese. My husband (eeeks the first time I wrote that) said the Nacho ones were AWESOME and I have to agree with the Simply Tortilla.

  

Pepperidge Farm’s first gluten-free addition to its Baked Naturals lineup – Simply Tortilla and Nacho Cheese Tortilla Chips. Made with quality ingredients like stone ground corn and 16g whole grain per serving, Baked Naturals Tortilla Chips contain 43 percent less fat than the leading tortilla chip (4.5g total fat/28g serving compared to 8g total fat/28g serving)—a great-tasting, wholesome addition to any fiesta. Pin It

Friday, May 24, 2013

Getting Featured on BlogHer Makes For A Great Day

Wedding week is full of last minute details, preparations and excitement. My work was under control, I managed to sneak a couple of blogs in and things were going along smoothly. All things came to a glorious halt when I received an email from BlogHer alerting me that one of my articles will be featured on their site. WOOHOO!! That is awesomely great news! I love BlogHer, enjoy their conferences and was honored by the email. 

If you are a blogger, please get involved with their community. A lot of great things happen there! 

Sadly, this is the first chance I have had to tell you about it! Here is a link to my article-enjoy! 
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Thursday, May 23, 2013

The Wedding Hangover

Good Morning from rainy Provincetown! I am excited to blog for the first time as a Mrs! What a wonderful magical day we pulled off. Everything went off without a hitch, my nerves were in check and we ended throwing quite the party! At least that was the feedback! We have only been engaged for five months and five days before we tied the knot and despite the oh my god comments from EVERYONE that's so soon...It was plenty of time, a lot of fun and I learned a lot. But when I get back, I am a little scared that I am gonna suffer a huge loss with nothing to plan! I know that there were many things that I learned that I think I want to put to pen and paper, some elements that I did that I think monetarily I could benefit providing for others but what else?

In a way, I am excited because of my self imposed deadline, it forced me to streamline the way I run my business. I am excited to see how my business can grow now that I have proven to myself that I can be ├╝ber efficient.

Or maybe I just sit back and breathe with all the free time and explore some other things...like more blogging. It would be nice to include more "This is Darlynn" blogs instead of ones that are driven with career advice or product endorsements (which I love)

Some other ideas:
Get my summer reading on. With the second part of A Devil Wears Prada and Jen Lancaster's new book out next week, it would be nice to find the time to read.

Take that crochet class. About five hundred feet from the office is a knitting studio...I must take classes to make you a scarf by winter.

Get back into the yogi state of mind. It's time to go back, the excuse of I don't have time to be centered and better myself is unacceptable.

Explore the consulting/speaking aspect of my business. The time is now.

Organize and streamline...I know I can keep it going!

What would you so if you had all this extra free time?

Mr and Mrs Tacinelli

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Monday, May 20, 2013

David Burke Partners With Crumbs Bakery

Now that the wedding is over, I am about to get my eat on!! I had pasta last night for the first time in I don't know when. Great timing as it was just announced that one of our favorite chefs-David Burke is partnering up with the delicious Crumbs Bakery. 

When Megan and I went to BlogHer12 in New York City, it was during restaurant week and we reached out to David via Twitter alerting him (forewarn is more like it) that we would be coming in for a visit. Not only was it one of the best meals I have ever had, but he hooked us up with Teddy who took great care of us. Read about our fun time and the dishes we had here. As we are on our way to Boston for some R/R AKA as a honeymoon...I sadly will just have to wait patiently until the mid-June launch. I am sure one of their cupcakes will help pacify me!


From the press release:

Crumbs Bake Shop, Inc. (NASDAQ: CRMB), the nation's largest specialty cupcake retailer, today announces a co-branding agreement with Chef and Restaurateur David Burke, well known for his inventive modern American cuisine, to create and produce an exclusive line of fresh gourmet sandwiches and salads. Launching in mid-June, the lunch menu items will be sold at select Crumbs locations in Manhattan and the NYC metropolitan area, with the intention to roll out to other markets.

David Burke's line of premium sandwiches and salads will bring greater depth to the Crumbs assortment and offer customers fresh and delicious lunch options in addition to Crumbs' cupcakes and baked goods. Additional beverage offerings and chips will complement the new mid-afternoon fare.

"Consistent with our goal of complementing our already famous assortment of gourmet cupcakes with a choice of high quality and innovative lunchtime alternatives, we are thrilled that Chef Burke will be launching an assortment of gourmet sandwiches and salads for the 'David Burke & Crumbs' program," says Julian R. Geiger, President and Chief Executive Officer at Crumbs Bake Shop, Inc.  "Chef Burke's culinary creativity and mastery of great food will be clear to all of our customers once they taste what he has created."

"I am excited to be partnering with the legendary Crumbs Bake Shop on yet another fantastic endeavor," said Chef David Burke. "Our new line of custom-made, specialty Burke in the Box sandwiches and salads, exclusive to select Manhattan and NYC metro area Crumbs locations, will feature great taste and personality, meaningful attributes to our brand and theirs."
   
Update 6.28.13-Crumbs just released their menu with David Burke! See below!


For more information visit: www.crumbs.com 

ABOUT CRUMBS BAKE SHOP:
The first Crumbs Bake Shop opened in March 2003 on the Upper West Side of Manhattan and is well known for its innovative and oversized gourmet cupcakes. The Company currently has 70 locations in 12 states and the District of Columbia, including 19 stores in super regional malls.

ABOUT DAVID BURKE:
Blurring the lines between chef, artist, entrepreneur and inventor, David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a thirty-year career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. His passion for food and the restaurant industry shows no signs of slowing down.


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Thursday, May 16, 2013

Mexican At Its Finest-La Fiesta Ormond

Any place that serves homemade guacamole has me at Hola! The location in Port Orange is a little far for me to visit too often, but when they built in the Trails in Ormond Beach...I knew I had found a new place to frequent. 

Frequent we do, we come here a lot! Everything here is made with fresh ingredients but I tend to always order the same couple of things. The guacamole is a must...it tastes like you went out in your garden, got out your mortar and pestle and got to work. I crave it! 


Credit:La Fiesta website
A girlfriend once ordered the Ceviche and I was a little hesitant, because it really isn't a "When in Madrid Rome" sort of dish I would choose at a Mexican restaurant but it is amazing. Also, La Fiesta has hands down the best quesadillas! Of course, when I order it I can't pronounce QUESADILLA GUADALAJARA to save my life but the flour tortilla stuffed with cheese and your choice of grilled steak, chicken, creamy mushroom or creamy spinach is enough to attempt to make a go at  your terrible high school Spanish. I get an A for effort! 

You are always greeted warmly at the front and they have awesome outdoor seating. If I could wish for anything, a little more attention could be paid to their sometimes average wait staff and service, but it is worth it for the food, the atmosphere and the drinks!!  

I wouldn't be me if I didn't acknowledge Margarita Tuesdays: $2.99 house margaritas, $14.99 house marg pitchers, $2.99 mexican beer, $3.99 house wines.....Tuesday is the new Friday. 

Find them on the web and Facebook

La Fiesta on Urbanspoon Pin It

Thursday, May 9, 2013

Celebrate National Moscato Day


Some girls like this blogger celebrate wine days every day. It is nice however when the world acknowledges a day set aside for our favorite beverage. Today, May 9th is National Moscato Day and I am celebrating with Girl Go Lightly Moscato from The Wine Bar


$12.99
• Floral and fruity with a touch of bubbles
• Only 11% alcohol for a light and refreshing wine style
• Perfectly sweet pick for a night in with the girls


I am not alone with my love for Moscato-The varietal's sales up more than 25% in 2012

Moscato pairs really well with cheese, such as Brie, Camembert, aged Parmesan and Pecorino Romano.
If you are looking to celebrate with a menu to pair with this great wine, try something spicy!


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Mon Dieu! Rendez-vous Brings The Chic To International Speedway Blvd

I'm obsessed with the French. I like the way they dress, the way they speak and the way they eat. I am a firm believer in the whole French girls don't get fat or whatever it takes to make me believe that French food will not make me a million pounds. 

Rendez-vous is the reason for this belief system. I want to eat there as often as possible. They just moved to a new location in the last year from Downtown Deland. They are open for lunch and dinner and have amazing French wines. 

It is hard to tell you what I like the most, but I love the Moules Frites and this Prosciutto and Mozzarella Sandwich is my absolute favorite. The side salad with the mustard vinaigrette is addicting The freshly baked French bread is good enough for you to throw that whole no carbs right out the window. It has wireless, so it is also a really good sneak away to get some writing in mid-day with a nice glass of wine. (Don't judge) Also, if you have a chance, get a Nutella and strawberry crepe for desert. Its is incroyable (which amazing for those of you who didn't have the most amazing high school French experience that I do!! 

Find Rendez-vous on the web, Facebook and Twitter


 Rendez-Vous on Urbanspoon Pin It

Wednesday, May 8, 2013

A Way To Stop Running On Empty


Spring! How I love you so! As this was my first winter as a real runner...I decided very quickly that as much as I love this sport...running in the cooler season was not my absolute favorite. With the amazing Florida April we have, it is time to go back at it daily!

I guess that is the good thing about running....you can choose how and when you hit the pavement. My favorite time of day to run is the minute the sun comes up. I just love mornings and am a big fan of that time of the day and the no heat environment it surrounds. Because I am up early as it is to start working, I tend to work for an hour or so and then when it is safe and light off I go. I struggle with eating because it is so early so I rely on quick on the go small things to put something in my stomach besides coffee and water before I go.

I have been really enjoying a new delicious, all natural snack bar called Pistachio Chewy Bites. They are great for anyone looking for an on-the-go, easy on the stomach, alternative to junk food.  Runners, bikers, hikers, kids, surfers, yogis…all can enjoy the benefits of pistachios and cranberries!

With three main ingredients, Pistachio Chewy Bites provide healthy snack lovers the amazing benefits of pistachios, cranberries and agave nectar in a delicious and nutritious bite-size bar.  Pistachio Chewy Bites are heart-healthy, 100% all natural, gluten and dairy free, low in sodium, GMO free, vegan and a great on-the-go protein snack.  They also have no cholesterol, zero trans-fat and are a good source of dietary fiber.

They have a great Facebook presence with good articles and the events that they support and attend. Like them on Facebook here.


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Tuesday, May 7, 2013

Corned Beef Buffington's Bar & Grill



I love corned beef and cabbage, I would eat it more often if it didn't take so long to cook! So, when I see it on a menu it is a must order. This is one of the signature dishes at Buffington's Bar & Grill, a new restaurant that I was really excited to check them out because their location is really convenient for us and anything that comes new to Ormond Beach, we look forward to trying!

It was a gorgeous day and they have outdoor seating which made a perfect setting to get some work done during lunch. The corned beef and cabbage was awesome, I really liked it. If I could say one thing, I wished the servings were a little bigger. The service was quick and friendly and the hostess was really nice. Having friendly staff makes a huge difference in the longevity of a new restaurant. I can't wait to go back!  

Find them on Facebook

Buffington's Bar & Grill on Urbanspoon Pin It

Monday, May 6, 2013

Skinny and Clean-Springtime Tropical Salsa

Oh the benefits of coconut oil!! For someone who does not like coconut flakes (shudder) I am loving cooking with coconut oil and fish, and marrying it with a quick easy tropical salsa.


Ingredients

For the Fish
Tilapia 
Panko Bread Crumbs
Egg Wash
Garlic and Cavenders

For the Salsa
1/2 Red Onion chopped
4 cloves garlic
1 bunch cilantro, chopped
1 Mango or Pineapple
1/2 tsp red pepper
Directions:
1. Take the tilapia, and using the egg wash dip the fish in and bread it with the panko breadcrumbs which has been flavored with garlic powder and cavenders or any other spices you love. Set aside.

2. Combine all ingredients in your food processor or Ninja and pulse until it is of salsa consistency. 

3. Using coconut oil as our oil of choice, cook the fish in a frying pan over medium heat until it is flaky. At the last minute add a couple of tablespoons of your salsa.

4. While the fish is cooking, make a serving of rice (I like Success 10 minute, boil in the bag...so easy)
5. Combine the rice with the salsa and serve immediately

You know what makes this recipe complete? A wonderful bottle of wine! One of my new favorites is Once Upon A Vine Sauvignon Blanc and this would make a great match for this tropical dish. It is cool and crisp and a great way to bring in Spring! This wine is part of a family of wines from The Wine Bar. Their website is a great tool to help you pair some great wines with recipes.  


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Sunday, May 5, 2013

Hey Shuga! A Sweet Alternative


I am doing all I can in the last couple of weeks before the big day to eat healthier. It is kind of fun, but I find when I eat so healthy...I really crave something a little sweet! Have you heard about my newest obsession Hey Shuga! First off, (nerd alert) the website and the marketing is so cute!  


Hey Shuga! (www.HeyShuga.com) is from the Caribbean creates delicious cane sugar syrups naturally, similar to how bees make honey. The Shuga! family of syrups pour more easily than honey and are wonderful for baking, as condiments, and effortlessly blend into hot and cold beverages. All the Shuga! is gluten free, organic, GMO free, vegan, and kosher. Hey Shuga! is the world’s only organic, pure cane sugar syrup. Hey Shuga! has tastes luxurious and clean, proving you don’t have to be fake to be sweet. 

What I really am loving is Lil’ Shuga!, the lower calorie sidekick that boasts twice the sweetness contains purely organic cane sugar and organic stevia. Lil’ Shuga! is great for bringing down the calories in anything. However, in the kitchen the subtly blend of sugar and stevia makes it so the flavor doesn't alter your family recipes. With only 10 calories per serving and twice the sweetness, this organic blend proves that a Lil’ Shuga! goes a long way.

I wanted to share this meatloaf recipe that was perfect with this week with all the rain we have been having! The Hey Shuga! (I used Lil Shuga! is almost like a secret ingredient that really made a difference with the way my normal meatloaf tastes! 

Check them out on the web, Facebook and Twitter!


Mama’s Meatloaf

4 slices white bread, torn into pieces
1 3/4 pounds ground beef
3/4 pound ground pork
1 egg
1 medium yellow onion, chopped
2 cloves garlic
2 stalks celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup fresh flat-leaf parsley
1.5 tablespoons of Hey Shuga! or Lil’ Shuga!
3/4 cup ketchup
4 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground pepper

Directions

1.    Preheat oven to 400 degrees Fahrenheit.

2.    In a food processor, pulse bread until fine crumbs form.

3.    Transfer to a medium bowl; add ground beef and ground pork.

4.    Place onion, garlic, celery, carrots and parsley in food processor; pulse until finely chopped.

5.    Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper; combine thoroughly, using your hands.

6.    Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.

7.    In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown Shuga!; stir until smooth. Brush mixture over top of the meatloaf.

8.    Place the pan on a baking sheet to catch drippings, and transfer to oven.

9.    Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.)

10.  Let meatloaf stand 15 minutes before slicing.

Makes 8-10 servings, Recipe adapted from Martha Stewart

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