Product Spotlight: Sparkle An Interest Heel

Via Modcloth.com I found these beauties. Droooool. Sparkly, great quality high heel pump. Major love for them on Instagram.

I have two weddings coming up that I needed to prepare for and these beauties ran me at $39.99 which is fantastic! I am pairing them with this gold and black dress from SimplyBe for a November wedding. I am definitely excited to dress up and have fun with Matt. Yay! Should be tons of fun. Check out these shoes as well as the tons of cute shoes ModCloth has. Enjoy and stay fancy.

Sunday Funday

Dear Classy Bone Readers,

It has been a hectic few months and it is already the end of September. I can't believe it. Lots of things have happened and I am adjusting to my new life. I got a teaching job that is perhaps the most challenging teaching position I could have ever received. I am learning new things and working really hard, the hardest. I put in 12 hours a day and am really trying hard to balance my work life and personal life. I will try to update on weekends from now on out and will try my best to be a better blogger! I hope you come back and enjoy some Classy Bones.

Sincerely,

Miss Classy Bones

Classy Chicken Meatballs

My boyfriend Matt absolutely loves these chicken meatballs and whenever ground chicken is on sale, he will buy pounds of ground chicken specifically for me to make him this recipe. I will be honest, I do not really measure my spices while cooking and usually I will throw in whatever we have laying around so each recipe is slightly different but equally as good. 

Classy Chicken Meatballs 

Ingredients:

• 1 lb ground chicken
• 1 egg
• Salt and Pepper
• Hefty heaping of Italian Spices
• Garlic and Onion Powder
• 1/4 cup Italian Cheese (I like using Asiago or Parmasean)
• 1/2 cup breadcrumbs (You need enough until mixture comes together, may not need all of it)

Directions:

1. Completely defrost chicken and season with italian seasoning, garlic, onion, pepper and salt. Add egg and half of breadcrumbs. 

2. Mix all ingredients until well-combined. If it is still wet, add more breadcrumbs and mix again. Wet hands and roll into 1 to 2 inch balls. Heat a large skillet with some olive oil.

3. Add meatballs to skillet and brown evenly. Once evenly browned, add your favorite tomato sauce and simmer for 5 to 10 minutes. I like to throw in chunks of fresh mozzarella so they get all melty and gooey and delicious. Throw in with your favorite spaghetti and be happy.

Grade 5 Math Teacher

So after years of education, working as a barista, getting my Masters, working as a teaching assistant for 2 years, certifying, re-certifying and thousands of dollars in student loans, I have finally gotten what I have always wanted. A teaching position. It's been a hard journey with lots of disappointment along the way but now its time to celebrate and get to work!

We are Never EVER Getting Back Together

So Jimmy Eat World is awesome. Looky what they did on The Conan O'Brien Show the other night. Love this.

A special thanks to Jackie for sharing and reposted from Team Coco.

Vegetarian "Meatballs"

Most of the time I can substitute something veg-friendly into our dinners rather than the chicken or meat that Matt eats. The problem most of the time is that veggie fake-outs are super expensive. We are talking about $5.50 to $6.50 for 4 veggie patties or 8 "meatballs". These veg options are usually pre-fried so they maintain their shape during the flash freezing and re-cooking at your household. My mission this summer is to teach myself how to make these homemade veg options. I have conquered the spicy black bean veggie burger - and have even changed up my recipe to include more nutrients - but last night I decided to take on the "meatball".

Chick Pea Barley Italian Meatballs

Makes 12-13 small meatballs (2 servings)

Ingredients:

• 1/2 of a can of chick peas - drained, washed and dried
• 1 cup cooked barley 
• 1 tbsp Italian Seasoning
• 1 tsp Garlic Powder
• Fresh ground pepper and sea salt
• Red Pepper Flakes (for spice - optional)
• 1 egg
• Whole wheat breadcrumbs (I used unseasoned because there is less sodium)
• 1 tbsp Extra Virgin Olive Oil

Directions:

1. In a medium bowl, combine chick peas, barley, egg, Italian seasoning, garlic powder, pepper, salt and red pepper flakes. Use a hand blender to mash all ingredients into a well-combined paste.
2. Slowly add small amounts of breadcrumbs until mixture comes together and forms a solid mass that is not too wet - I use my hands for this because that's how the Italians do it. It should look like the picture to the right.
3. Take palm-full amounts of this mixture and roll them into small balls. You should end up with about 12 to 13 of these. These are good for 2 servings but if you only need half, I would recommend just freezing them which is what I did.
4. Heat oil in a small skillet at medium-low heat and add balls. Let meatballs brown on each side, moving them around and coating them evenly with oil. 
5. Now you can add these to your favourite Italian dish - Spaghetti and Meatballs, Meatball sub etc. The balls can be cooked in a little sauce but don't over-do-it because they will fall apart.

Now price comparison. A leading brand of meatless meatballs comes in at $5 for 8 meatballs at 160 cal per 2 meatballs. My recipe is  approximately $1.52 for 2 servings which is about 12 meatballs. They are about 190 calories per 6 meatballs, not to mention the major fiber from the barley. Boom goes the dynamite.

Flax Goji Apple Berry Smoothie

Even though I have lost 32 pounds, I have plateaued and am trying to get back into the swing of things. This is one of my new favourite meals and is filled with all sorts of deliciousness. I simply fill a cold-drink thermos and sip at it while multi-tasking. Great for breakfast or lunch.

Flax Goji Apple Berry Smoothie

Ingredients:

• 4 tbsp Milled Flaxseed Goji Berry (I use Linwood)
• 1/2 cup Lowfat/Nonfat Yogurt
• 7-10 frozen strawberries
• A handful of frozen raspberries
• A handful of frozen blueberries 
• 1/2 to 1 cup Apple Juice (Try for all natural, not from concentrate or light)
• OPTIONAL : 1 scoop Psyllium Husk and 1 scoop Protein Powder

Directions:

1. In a blender, simply drop in all your ingredients in order (Flaxseed, Optional powders, yogurt, then fruit). 
2. You can use fresh fruit but I would still freeze them so that you get thick, cold smoothie without the watering down of adding ice cups.  The consistency will stay the same throughout with frozen fruit.
3. Pour in enough apple juice so that all the fruit is wet and almost covered but not entirely.
4. Blend on med/high or high until all is well combined. 
5. Stick a straw in that ish and drink it gone :)

A month gone by

Wholey Moley! I haven't updated the CB for a whole month. Craziness! I definitely have been busy. Job interviews. Birthdays. Bridal shower planning and partying. Travelling. Phish shows. New recipes. All of which will eventually work their way back here.

To start off, the school year has ended and the job search continues. There have been some close hires but no offers on the table. I have taken a job with a temp agency in Harvard Square for some summer work.

July 2nd was my birthday and it was low-key and fun. A few close friends came out for beers, pizza and candlepin bowling. Matt did well on the gifting front and surprised me with vanilla birthday cake.

A few days prior to my birthday was Nora's bridal shower. It rocked and was an ultimate success. I have to give lots of credit to the MotB and MoH for pulling it all together in the end. It was great to see some old friends and meet some new ones.

Me, Bride Nora and Bridesmaid Tova

I was in Saratoga Springs, NY this past weekend. Matt and I attended 2 out of 3 days of Phish shows. It was crazy hot and sweaty but fun none-the-less. It was nice to relax by the lake and I think Matt and I will take advantage of his parent's house more this summer. 

Coming up is my friend from high school's wedding on July 19th. I will post some drink and food recipes in the upcoming days that include but are not limited to Flax Goji Apple Berry Smoothie, Gin Berry Spritzer and Hand-rolled Chicken Meatballs. Until then, stay classy CB readers.

Sesame-Honey Tempeh and Quinoa Bowl

So I have been searching for quinoa at my local grocery and either they keep moving it or I am incapable of food shopping. I like to think its the first. I made this the other night for Matt and I and it was delicious and healthy. With 28 g of protein and 5 g of fiber per serving, this vegetarian dish is a great source of nutrients and is very simple to make. Yummy yummy.

Sesame-Honey Tempeh and Quinoa Bowl 

Ingredients: 

• 1 package Tempeh crumbled (you will find this in the produce section next to tofu)
• 1 small onion - chopped
• Sesame oil (peanut will also work)
• 1 1/2 tbsp Honey
• 1 1/2 tbsp Soy Sauce (reduced sodium)
• Cornstarch
• Scallions
• Fresh Cilantro (optional)
• Water
• Quinoa  (8 tbsp will be enough for this recipe)
• 1 cup grated carrots
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds

Directions: 

1. First we will prepare the quinoa. Bring 1 cup of water to a boil and then add the 1/2 c of quinoa. Bring back up to a boil then reduce to a simmer and cover until all the water is absorbed. 
2. While your quinoa is cooking you will make your carrot slaw. In a medium bowl, add grated carrots, rice vinegar, sesame seeds, 1 1/2 tsp of sesame oil and 1 1/2 tsp of soy sauce. Mix until all ingredients are coated and combined and let sit. 
3. Once all the water is absorbed (10 to 15 minutes), uncover and let quinoa stand. 
4. Your tempeh will come in a pre-packaged block. You want to crumble this block into small pieces. Just simply rub the tempeh between your fingertips and it will easily fall apart. 
5. In a medium to large skillet, add in 1 tbsp of oil at medium heat. Once heated, add in onions and tempeh and brown. You need to stir frequently. It is important your tempeh is browned and cooked evenly. 
6. Now the sauce. In a small bowl mix honey, 1 1/2 tbsp soy sauce, 1 tbsp water and cornstarch. I like to add some chili flakes and chili powder at this step but you do you. 
7. Dump honey sauce on top of tempeh and stir making sure everything is covered evenly. Cook sauce and tempeh until thickened and then remove from heat. 
8. Now its time to put it all together. Spoon 1/2 of the quinoa in a bowl. Then half the carrot slaw and half then tempeh. Top with some fresh chopped scallions and cilantro. 
9. Eat and demolish this dish because it is so good!

Happy June!

Lots of fun things are coming up and I can't believe there is only 1 month  of school left until my students leave middle school and go to the high school. This year seems to have passed so quickly. PLUS, today marks 1 month before my 26th birthday. June calls for making arrangements for weddings and bridal showers which is fun and semi-stressful. Additionally, I have been stuck in a food routine the past few weeks so nothing new for this foodie but I did make Eggplant Parmesan which I will share with you all later today or during the week.

Right now Boston, and much of New England, are in a bit of a heat wave. 90s, sticky and humid. Not much fun so weekend activities have been planned around air conditioning and iced beverages. I do have a new liquor drink that is the cat's pajamas (whatever that means but the takeaway is that its delicious). Super simply and bright and happy and I love it.

Miss Classy Bone's Ginger Bourbon

Ingredients

• Bourbon
• Ginger Ale (diet or regular)
• Ice
• Lime

Directions

1. Take a glass and add some ice (I like using the large whiskey cubes here but 4 ice cubes will be fine). 
2. Pour in 1.5 to 2 shots of Bourbon on top of ice. 
3. Squeeze 1/8th wedge of a lime on top of bourbon and add wedge. 
4. Fill glass with ginger ale. 
5. Drink then repeat.