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.
So many new obsessions lately! I mean did you watch Game of Thrones on Sunday? Errrr my goodness, how is that show SO good? I can’t even fathom how someone can have that incredible of imagination. It’s like oh hey, I’m just thinking about dragons all day long… probably should write some books about it with all of these intricate characters that magically weave together perfectly. People will love it.
Oh hi guys! Welcome to your regularly scheduled Wellness Wednesday post! Today’s how-to was inspired by me wanting to cut out excess sugar in my diet a few years back. First, I started reading the nutritional labels on everything I ate. Turns out that nearly 15+ grams of sugar were coming from my morning or afternoon greek yogurt snack. Yep, it’s true!
Did you know that most of the fruit-based greek yogurts out there add cane sugar and/or syrup to sweeten the yogurt? That’s so unnecessary, don’t you think? I mean I’ll admit I love a sweet afternoon snack but when realized HOW MUCH sugar they really added I was disturbed. Surely I could find another way to enjoy greek yogurt without spoonfuls of added sugar, right?
First I started experimenting by just eating plain greek yogurt, but it was way too tart for me. I couldn’t even eat more than 1/4 of a cup without wanting to throw it away. The yogurt needed a little something else in there to make it more appealing.
When I was little, my mom used to make pesto pasta for me all the time. In fact we had it so frequently that I grew to dislike it quite a bit. I know you’re probably wondering how that’s even possible, but it’s true. As I grew older I could never get back into it either until about a few weeks ago when I finally tried pesto again.
This past weekend Sarah of Broma Bakery came to stay with me in Chicago and we treated ourselves to something sweet every single day. It was a bit unusual to me but life is all about balance, well-being and feasting on happy moments; sometimes these special occasions call for frozen yogurt, doughnuts AND chocolate chip pancakes. Ha!
We had the absolute best time together and I can’t wait to share more photos of our baking plus our Chicago adventures! In the meantime, I’m getting back to eating all the veggies and indulging in healthier treats (rather than doughnuts).
It’s St. Patrick’s Day… and I’m bringing you a recipe for Greek salad. Sorry for being a bad blogger. I just can’t seem to get down with recipes spot on for holidays. Something to work on, I guess.
Do you have a favorite type of food? Over the years mine has varied but mostly always stuck with Spanish cuisine because of the bold, spicy flavors. More recently, I’ve had a major crush on Greek and/or Mediterranean food of any sort. The feta! The olives! The pita bread! Oh, and tzatziki dip? YESSSS.
I think I was born with a sweet tooth. A ravenous one that comes out late at night and encourages me to go straight to the cupboard. I can’t help it, I swear.
As I mentioned last week, I’m trying to cut back on my refined sweeteners so I’ve been limiting my treat options down quite a bit. I’ve kind of been trying to adapt a new mentality about really nourishing my body; this means I pick nutritious food over empty calorie or sugar-packed sweets. Sounds easy, but it can be actually quite challenging. Turning down french fries when you are in a relationship with ketchup is never fun and it’s even more difficult to say no to Reese’s Eggs this time of year.
Of course, everything in moderation. I’ll take a peanut-buttery egg or two every now and then! Overall I’m determined to be mindful of what I’m putting into my body plus how it will nourish and make me feel after I’ve eaten it.
How was your weekend? Mine was full of good eats and lots of time with Tony; it was his last weekend back home before he heads out for spring training down in Arizona. I’m amazed at how fast the off season has gone. It feels like I just moved to Chicago, but I’m so happy that it feels like home.
Yesterday we spent the day with his family hanging out and watching LOTS of TV like Nascar (don’t ask) and the Oscars. I love parties because I’m always able to bake or cook a few things that I personally want to eat myself… oops.
Healthy muffins! That taste like carrot cake! Oh, I think this might just be a dream come true.
Truth be told, carrot cake gets me every single time. I fell in love with it a few years ago and my craving for cake has quadrupled since then. I can’t get over the spices, flavor, and that thick-n-creamy cream cheese frosting that pairs so wonderfully with the cake. I’m not sure it gets better.
So I know, zucchini isn’t really in season in January; it’s more of a summer vegetable. However, I purchased a few last week before vacation because they were fairly inexpensive at the grocery store AND because I was planning on making stuffed zucchini. Well, of course things never go as planned and I never had the opportunity to use them up before I left.
Thankfully when I got back home they were still good, but needed to be used immediately. And um, what could be better than a muffin? Because of course, as you know I am the self-proclaimed muffin woman. Crown me! Kidding.
Omg omg! Could this bread be any more delicious? I know it seems silly but I could seriously write you paragraphs about how much I love this bread. How moist, flavorful and surprisingly healthy it is. And yessss! it’s gluten free and paleo (if you leave out the chocolate chips).
Hi! Sorry I’ve been away for a few days. I’m on my way back to Chicago today after an absolutely wonderful vacation to Mexico with Tony. I’ll be bombarding you with pictures and updates on life lately, and yes Wellness Wednesdays are coming back. I’ve already got next week’s started and it’s gonna be a good one!