Welcome, I'm Monique! Ambitious Kitchen is a blog devoted to clean eating, healthier baked treats, plus my passion for fitness and nutrition. Bottom line, I love to inspire others in and out of the kitchen! Read more.
Milly is snuggled on my lap right now purring and happily curled into a little warm ball. Tony is still sleeping and the apartment is still and quiet on this crisp morning. I’ve got my coffee (which I’ve made too strong) and my Grandma and Mom are here for Thanksgiving festivities.
My plan is to make them a big bowl of green chile stew and this apple crisp recipe for them tonight. Spicy and sweet before we stuff ourselves silly tomorrow. That’s the way I roll.
What’s your bread of choice on Thanksgiving? When I was younger, we always had soft and fluffy croissants and they were my absolute favorite.
This year, we’re doing things a little differently due to the fact that I have uncontrollable love for biscuits. Yes, biscuits! Surprisingly, there just so happens to be a multitude of Chicago restaurants that serve biscuits at brunch. While I’m not typically into carbs at breakfast (love my eggs), biscuits have been a breakfast game changer for me. Giant, fluffy puffs of love smothered in honey. That’s when you know it’s going to be a good weekend, right?
A great characteristic of biscuits is that they’re versatile and easily acceptable at any meal of your choosing. Furthermore, biscuits don’t just have to be served with jelly or honey at breakfast; in fact, they are the perfect way to soak up your cranberry sauce and extra gravy. Another option is piling on the turkey and making sandwiches with your leftovers. Basically just determined to turn you into a biscuit lover.
The title of this recipe is certainly a long name for a salad, yet somehow I feel like the more descriptive, the better. Especially when it comes to salads, there are just too many out there these days; I want you to know what sets this one apart right from the beginning.
Secondly, I’m wondering how many of you actually eat salads on Thanksgiving? For me, it’s an absolute MUST. I pile my plate full of salad before anything else. I want the greens before the beige breads and golden brown gravy.
Fill me up with nourishment, then fill me up with that pumpkin pie comfort.
Although this is a mostly healthy, clean eating focused food blog, my naughty side loves all things sweet. AND I am a believer in the art of moderation in delicious sweet and treats, that’s why I started my monthly Indulge! series, which focuses on bringing you tempting, decadent recipes that are perfect for parties, impressing your significant other or just indulging in a cheat day at home.
First, I must tell you the story behind this french silk pie because it’s one of my favorites!
I normally don’t declare recipes the best for just any reason. In fact, if I’m saying something is the BEST, then it’s for a very good reason. Most often because I had multiple people try out a recipe and tell me it’s the best thing they’ve ever tasted; this happens most frequently when I bake cookies.
Little did I expect this turkey chili to surprise me with it’s thick texture and addicting flavor. But my goodness, it is wonderful. And I do have to admit that I’ve made it four times in the past month. It’s one of those recipes you can tuck in your recipe box or bookmark on your phone. Honestly, I’m just obsessed.
I’m back from Denver and not ready to come down from that vacation high. I realized after typing that last sentence that it was a fantastic pun. Hah.
In all seriousness, our trip to Utah and Denver was a raging success. Besides one near-death experience hiking and getting stuck at 10,000 feet in a outrageous ice/snow storm, things were incredibly awesome. There were so many places that I wanted to stop and eat at, or mountains I wanted to hike; I wish I was able to get all of it in. I do want to give a huge thanks for all of your fabulous recommendations over on Instagram. I’ll be definitely doing an AK guide to Denver SOON!
So it’s a bit obvious that I’m on a pumpkin kick. Oh wait, that’s everyday of my life. To be honest with you, this just might be my most favorite round up I’ve ever created. I would seriously make and eat every single one of these recipes. And if you’re a pumpkin lover like me, then you’ll enjoy these incredible HEALTHY ones.
The only REAL question is… which will you make first?!
It’s getting chilly here in Chicago. Surprisingly the leaves haven’t started changing to a yellow-orange hue, but I expect them to soon enough.
Fortunately, I haven’t been forced to turn the heat on quite yet but have definitely been tempted. Especially since my entire apartment is made up of hardwood floors that turn ice cold during the evenings. The only solution? Cranking up the oven to 350 degrees F and filling the apartment with the aroma of all things sweet and spice (and everything nice?).
Are you ready for some pumpkin?! I’ve been waiting for it like a kid on Christmas morning. And I guess you really don’t have a choice because here I am shoving this recipe in your face. There’s no turning back now: Pumpkin season has officially started on Ambitious Kitchen.
In fact, did you know that my love for pumpkin is right up top with my love for all things nut butter? I’ve always said that if I could choose my last meal on earth, it would be pumpkin pie with whipped cream. Does that make me a basic bitch?
I’m a little late to the fig lovin’ game. I’m not sure why. Perhaps it was because I never grew up eating them or maybe it was because their season peaked during the time when berries were still gorgeously cheap and apple season was just on the horizon.
Either way I’m here now, eating their beauty in my morning oatmeal and on breakfast toast. I’ve had them on pizza paired with blue cheese, bacon, and a heaping pile of that zesty arugula. Seriously, figs are just too damn addicting.
Happy Labor Day, friends! I hope that your enjoying your day off — whatever that means for you. I really don’t have any special plans. Maybe a Mariah Carey jam sesh and cookie baking, but nothing extraordinary.
But I’m super excited for tomorrow because Tony is officially done with baseball and I’m looking forward to having him back home. Even though our Fall months are going to be jam-packed with moving, redecorating, painting, concerts and trips; I can’t wait to do it all with him. All the romantic, mushy feels are happening.
Zucchini, zucchini, ZUCCHINI. It’s taking over my life. I’m not sure I mind so much, but I can tell you that I’m getting sick of shredding the zucchini. I have a few more to use up but after that I don’t think you’ll see another zucchini recipe from me in quite sometime. My right arm physically hurts from zucchini shredding syndrome. Yes, it’s officially a syndrome (in the AK book anyway).
I realize I’ve been doing various baked goods with zucchini so this time I wanted to bring you something a little savory. I decided that adding some zucchini to a turkey meatloaf would not only be a great way to get my veggies in, but also to add moisture (since I use extra lean turkey!).