Bruegger’s Bagels Fo Lyfe

by Megan on April 24, 2017

Bruegger’s Bagel’s got a make-over and it’s looking real cute. Loving the subway tile behind all the bagel flavors!

Very into the menu too. Love me a  leafy green breakfast sandwich. (Wanna meet up this week before work for one?!)

Whoa. Sriracha egg-wich?! Count me in.

Love this bagel diagram! Not only is it cute, but f’real tho. Let’s all eat real sincere bagels that are true to themselves.

And what about this psychedelic coffee cake?! They were giving out free samples. I’m all about that cinnamon swirl.

Some further info they are proud of:

  • Their coffee is from Rainforest Alliance certified farms!
  • You can def get espresso dranks.
  • These photos were taken at the Bloomfield Hills Location!

Full disclosure:

I was paid by Bruegger’s Bagels to promote their product. But don’t let that make you feel weird. My love for bagels is ride or die. Thanks for supporting the sponsors that I get to help me keep doing what I love.

 

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Makers Mark Hot Tea Toddy // take a megabite

Next time you’re snowed in, ya might wanna make sure you have these ingredients on hand. It’s the perfect pre-nap/post-brunch drink. Or! You could even bring the ingredients to ur next party! Then you can tell everyone you’re bringing a hottie to the party, which we all know is what ya want (and I want) to do.

Blackberry Maple Hottie Toddy (serves 1)

Directions:

  1. Stir together the syrup, whiskey and ginger liquor in a mug. Top off with tea and a squeeze of an orange. Sip!

Blackberry Infused Maple Syrup

Ingredients:

  • 1/4 cup blackberries
  • 1/4 cup real maple syrup

Directions:

  1. In a small saucepan warm the berries and syrup over medium heat for 5 minutes. Gently mash berries. Remove from heat.

Processed with VSCO with f2 preset

Full Disclosure: Maker’s Mark gave me a #MakeItTeaLicious care package full of booze, lil mugs etc. in exchange for getting cozy with it cocktail style. Thanks for supporting the brands that help make this blog possible! Because you see, I really love this drink! And I’d make you one if you came over.

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Lemon Sprankle Shortbread

by Megan on December 4, 2016

Lemon Sprankle Shortbread Cookies // take a megabite

Recipe adapted from dis one.

OMG. You guys, these cookies are so cute and tasty. The truth is the idea stemmed from wanting to make lemon poppy seed cookies shaped like a dog because Elliot had fleas recently. Thought the vet would think it was funny. Ended not having any poppy seeds and I always have sprinkles, so here you are! Going to a cookie exchange? Need 3 dozen cookies? Make these tiny. Everyone loves a teeny cookie! Everyone also loves a cookie with eye balls. IDK! Just know they’re tasty, easy and well, if you want one I have some for ya to try before ya commit.

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Chobani Meze Dipping All Weekend

by Megan on July 3, 2016

Chobani Meze Dips are da bomb.

Last weekend, I went to NYC and stayed in SOHO and sipped beers on the rooftop of my hotel. This last minute trip was like the universe giving me a present that I could dunk into savory yogurt.

Chobani Meze Dips are da bomb.

On the way I saw cute clouds that I’d dip grilled veggies in. Care bear af, right?

Chobani Meze Dips are da bomb.

Hung out at the #ChobaniMeze Home where the food was cute and so tasty. See that mango lassi with yogurt in it!? See that cute strawberry rhubarb sitch with the best matcha cake crumbs?!

Chobani Meze Dips are da bomb.

I just wanna grill all the veggies to dunk in this Meze Dip for the 4th of July. I’d recommend you do that too! So easy, and fun, and dips can totally be a meal. Just eat a bunch of it!

Chobani Meze Dips are da bomb.

oh! And at the NYC event, I sipped white sangria too. And sat outside on a dream patio. Ate so many grilled carrots and chatted with bomb women.

Chobani Meze Dips are da bomb.

The Meze Home was a dream. You could just walk by a mint plant and grab a sprig to pop in your cocktail. It’s really a dream way to live.

Chobani Meze Dips are da bomb.

And can you believe this edible wall?! You can just grab some produce off the wall and snack on it. SNACK ATTACK decor, ya’ll.

NYC IS FOR ME.

I miss you already, New York. You were the long distance boyf I needed right when I needed ya! Thanks, Chobani! The trip was a dream, and those Meze Dips tho.

Full disclosure: While this trip was sponsored by Chobani all the opinions above are my own. I wanna dip errything in these dips.

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Pasta Salad Three Ways

by Megan on May 4, 2016

Barilla Pasta Salad x 3 // takeamegabite

I am really into pasta, would maybe even say I have a passion for it. I’ve been known to get a mac and cheese for one together and bake it for the time frame it takes me to run 3 miles. POW. Anyhow, while it’s super tasty with tons of cheese, hopes, dreams and sauce on top, it also can be part of a healthy meal or even a solid lunch idea.

So that’s part of what Passion for Pasta is all about — being passionate about pasta and passionate about eating it, cooking with it, making it, shaping it, sharing it and preparing it. Sharing your passions with others, ya know? Bringing a lunch to a friend at work, even! And all the while keeping in mind that not all carbs are created equal. Here are a few recipes that help me express my passion for pasta.

Farfalle Pasta Salad with Smoked Salmon and Yogurt

Barilla Pasta Salad x 3 // takeamegabite

I love farfalle pasta. AKA, bowtie. AKA, super-cute. It pairs like a dream with some smoked salmon, plain yogurt, capers, tomato, egg and fried onions. Kinda reminds me of the breakfast remix to a cute bagel-wich.

Barilla Pasta Salad x 3 // takeamegabite

Barilla Pasta Salad x 3 // takeamegabite

Italian Pasta Salad with Balsamic Vinegar

I might name my next pet Macaroni. Or daughter, even. Look at these curly guys. They must do yoga, ya think? And maybe I’ll name my son Al Dente after the perf way to cook pasta. (AKA, slightly firm.)

Barilla Pasta Salad x 3 // takeamegabite

Toss them in a jar with crispy prosciutto, basil, tomatoes, balsamic vinegar and bebe mozzarella balls. Your work frenz will probably pay for your pedicure if you bring them this.

Barilla Pasta Salad x 3 // takeamegabite

Barilla Pasta Salad x 3 // takeamegabite

Asian Pasta Salad with Seaweed

I like to think of Orzo as the confetti of pasta.

Barilla Pasta Salad x 3 // takeamegabite

Boil it up and make this Asian-inspired salad jar. Shrimp, edamame, seaweed salad and soy sauce. Pow. Lunch was saved again! And, real talk, isn’t it fun that pasta dishes can be put together with ingredients you have on hand? Pantry pasta is what’s up.

Barilla Pasta Salad x 3 // takeamegabite

Barilla Pasta Salad x 3 // takeamegabite

Find all three recipes on Passion for Pasta! Check things out on social with #PassionForPasta, too, while you’re at it!

Full Disclosure: I partnered with Passion for Pasta to make these salads! They supplied the cute pasta and recipes, and I supplied the confetti and gold flatware. While this was a partnership, all the opinions above are my own.

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Let’s Go To Albuquerque!

by Megan on March 20, 2016

Let's Go To Albuquerque // take a megabite

Albuquerque is a magical place. The truth is, I’m down with anywhere where the skies are deep, the lavender margaritas flow like wine and the peacocks are chill.

Let's Go To Albuquerque // take a megabite

My favorite place on this whole trip was Los Poblanos. Not only was it a beautiful inn/organic lavender farm, but the restaurant on the grounds, La Merienda, was a dream.

Let's Go To Albuquerque // take a megabite

I even was able to ride a bike around the lavender fields AND there was a cat named Tater Tot. What else matters?! I might’ve tipped over into a bush on this cute cruiser. It mighta been worth it. I might’ve taken a bath every day I was there with their lavender bath salts.

Let's Go To Albuquerque // take a megabite

I came home feeling chill about eating duck, feeling even more free about hanging flags all over my apartment and even more into dirty chai tea.

Let's Go To Albuquerque // take a megabite

We want on a serious brewery bike ride. I’m talkin’ on busy roads, up major hills, and I was wearing my tightest jeans. That third thing made riding a boy bike tricky. Really had to swing that leg, ya know?

Let's Go To Albuquerque // take a megabite

That margarita, I mean, YOGArita, had st. germaine in it and less sugar than the norm. It was good, and I drank it at 11am.

My favorite thing the whole trip was that fry bread you see down there. It was like a made-to-order elephant ear topped with local honey and sugar. Basically, I would’ve taken a nap rolled up in one.

SO! Let’s go back to New Mexico and admire the sky, take all the baths, gaze at the giant cacti and drink drinks before noon.

Let's Go To Albuquerque // take a megabite

Albuquerque:

EAT + DRINK //
Pueblo Harvest Cafe | The Grove Cafe and Market | La Merienda | Corn Maiden | Farm and Table

STAY //
Los Poblanos Historic Inn | Hyatt Regency Tamaya

Find more info + details on the ‘gram right here.
(Via #meganewmexico.)

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The 8th Annual Valentine's Brunch Party // take a megabite

OMG, you guys. This year my Valentine’s Brunch got to happen ON Valentine’s Day. If that’s not a miracle, I don’t know what is. The party was sponsored by Door-to-Door Organics. It made party prep so much easier! Most of the party groceries were delivered RIGHT to my door. What a dream!

Pictured above: BLT sliders*, Yam and feta quiche, and asparagus croque monsiers using this gruyere of my dreams.

*Pesto, goat cheese, crispy prosciutto and tomato on 1 oz. brioche buns.

Processed with VSCOcam with f2 The 8th Annual Valentine's Brunch Party // take a megabite

We all hung out and sipped/chugged mimosas, listened to records, danced to Beyonce and basically had the best time. (My girl Nicky helped me decorate too! She’s the OMG Pom Pom queen and totally arranged the prettiest flower sitch around my big heart cross-stitch.)

The 8th Annual Valentine's Brunch Party // take a megabite

I made self-serve mimosas in this big ole honey pot lookin’ jug. (Thanks, Katie! I love it!) And can you even believe that giant styrofoam heart?! My friend Elliot cut it out for me! We used it to pin valentines to and eventually instax photos.

The 8th Annual Valentine's Brunch Party // take a megabite

Crispy prosciutto for days! I crisped up the imported stuff in the oven at 400F for about 7 minutes. I used it on the BLTs and on the cheese plates.

The 8th Annual Valentine's Brunch Party // take a megabite

We’re “Best Bitches”. Our necklace says so. And check out the flowers around my cross-stitch! So fun. We took everyone’s photo in front of it.

The 8th Annual Valentine's Brunch Party // take a megabite

I ordered most of these cool decorations from Paper Mart, then intermingled stuff from over the years. This menu sign tho, really made it! I found it at an antique store in Detroit along with a bunch of letter for spelling everything! Parties are gonna be totally stepped up a notch thanks to it.

The 8th Annual Valentine's Brunch Party // take a megabite

Bought plates this year from Bash Party Goods. I love their designs and color schemes so much! Kinda wish my plates for every day looked just like this!

The 8th Annual Valentine's Brunch Party // take a megabite

I got a custom stamp made for the valentines! I filled in the blanks for everyone keeping this personal, ya know? You love rare meat? I’ll use it. You’re into moist cake, I got it. Give this a shot tho! If you shop here you can get a custom stamp made and delivered within the week! And it’s not even pricy.

The 8th Annual Valentine's Brunch Party // take a megabite

I have the best friends! Katie helped me sandwich BLTs while Nicky sandwiched those lemon poppy seed shortcakes with mascarpone whipped cream, lemon curd and macerated strawberry slices. We used more of that dreamy mascarpone whipped cream on the cereal milk banana pudding.

Pictured above: baked french toast with Zingerman’s Bakehouse Challah Bread, Lemon Poppyseed shortcakes with Meyer lemons, cereal milk banana pudding and cobb salad deviled eggs!

The 8th Annual Valentine's Brunch Party // take a megabite

And then Darren was like, “The fish I caught was THIIIIIS big.”

And seriously, isn’t Aimee’s dress perfect?! Kinda think it’d be the best wedding dress or bridesmaid dress to ever to happen in the world. And look how cute Katie’s bangs are!

The 8th Annual Valentine's Brunch Party // take a megabite

AND THE PARTY WAS OVER. 🙁 This is how my apartment still kinda looks? I held cupid’s hair back while he threw up all over my apartment. Ha!

Oh! And I have a giveaway! Simply comment telling me something you love and you’ll be entered to win a $50 gift card for Door-to-Door Organics! Contest ends Friday at noon!

P.S. Here’s a pdf to the recipes I used! Find it right HERE. Comment with questions, if you have any. These recipes were my base and I adapted as needed. XOXO
P.P.S. Find past years here: 7, 6, 5, 4, 3, years 2 and 1 aren’t on da blog.

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Hunnybunch Hibiscus Punch

by Megan on February 8, 2016

Hunnybunch Hibiscus Punch // take a megabite

Remember when Charlotte (in Sex & the City, what else?!) was like, “maybe we’re each other’s soul mates and dudes are just fun cool people that come into our lives?!” This i my loose memory of the quote. And she was talking to her lady friends and I feel this way too! I’m 31, and am fortunate to have bomb-ass ladies in my life. Women who are independent and strong and show up for me and make time for me and drive over at 10pm if I’m having a rough night.

Hunnybunch Hibiscus Punch // take a megabite

So let’s toast this Hunnybunny Punch to all the strong awesome ladies! To our friends, our moms, Beyoncé, internet friends, co-worker besties and all of them! The ones who compliment your teeny weird/messy top knot and know when to hug ya and when to let you cry about a weird boy sitch. Hell yes to ladies and Galentine’s Day!

Oh! So here are the reviews of this punch:
“It tastes like fruit punch.” #SorryNotSorry?
“It looks like a Lisa Frank character.” YES.
“I want to dive into it!” I felt the same way about the mac & cheese I saw at Whole Foods today.

Hunnybunch Hibiscus Punch // take a megabite

Hunnybunch Hibiscus Punch (recipe for 1 drink, but make more!)
Recipe

Ingredients:

  • 1 oz. Menage à Trois Berry Vodka
  • 2 oz. raspberry/hibiscus iced tea
  • 2 oz. sparkling pink lemonade
  • splash of rosewater
  • top off with soda water

Directions:

  1. Stir together all the ingredients (except soda water) and pour over ice. Top with soda water and sip with your ladies!

Yay! Click HERE for a printable pdf of the recipe above.

Full Disclosure: I made this pink punch in collab with Menage Á Trois vodka for a Galentine’s Day drink contest! They supplied the vodka, and I supplied the drink with faux flowers in it! XOXO

Insta-living // take a megabite

Life has been colorful and cute lately.

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Favorites on February 1

by Megan on February 1, 2016

Living // take a megabite

You guys! I have stuff to say.

Things like, sometimes I go to the bathroom to get a break from situations. You know, reapply my lipstick (this only lately: Tarte Punch) and sort my head out. I’m a need-my-own-time type. (Even mid-dinner sometimes? Can any of you relate?) Some other more casual at-home breaks: I also like to read this book before bed. It helps me sort out happiness and staying present and gratitude! And this lady-power podcast has my heart. Have you listened to it yet?

In the food world: I need to make pizza again soon. Namely HEART-shaped, right? And I love love love banana pudding. I wanna make Cindy’s remix of it. Maybe with bourbon?

In the beauty world: I am getting this major urge to chop my hair off again. I’m trying to hang tough, but this summer it’ll probably happen. I mean this is so cute! And! I just ordered this cleanser. Can’t wait!

Anyhow, I’ll be back later this week or next week AT LEAST with a Galentine’s cocktail. Get ready!

Peep me on Insta for daily fun!

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Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

Deep dish quiche. That’s what we’re talking about here. It’s like we’re just hangin’ in Chicago eating quiche type quiche.

Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

And let me just tell ya this. Plz use instant polenta. Nobody wants to lose those 10 minutes whisking when it can be already in the oven, ya dig?

Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

Also, this quiche is my favorite and I kinda want to make it again as soon as it’s gone. I also want to make a for real pizza in this polenta crust. Or even make this same quiche again, but with green chills and refried beans! What do ya think?

P.S. I’d recommend using goat milk or sheep’s milk feta. It really changes things! Not to be a cheese diva!

Gluten-Free Sweet Potato Feta Polenta Crust Quiche // take a megabite

Sweet Potato Feta Quiche with a Polenta Crust (makes one 9-inch quiche)
Recipe adapted from The Bojon Gourmet via this post

Ingredients:

polenta crust –

  • 2 1/2 cups water
  • 1/2 t kosher salt
  • 1 cup polenta (or yellow corn grits)
  • 1 T unsalted butter
  • 1/2 cup grated parmesan
  • salt and pepper
  • 1 large egg

filling –

  • 1-2 large sweet potato or 4 small sweet potatoes
  • 1 T olive oil
  • 3/4 cup feta
  • salt and pepper
  • scant 1/4 cup grated parmesan, plus more for sprinkling
  • 1/2 cup Greek Yogurt
  • 1 large egg
  • 1/2 cup milk
  • salt and pepper

Directions:

  1. Preheat your oven to 400F. Make the crust. Grease a 8-9 inch cake pan. Set aside.
  2. Bring water to a boil with salt. Add the polenta in a steady stream, whisking constantly. Lower the heat to medium-low and cook, stirring constantly, until the polenta is very thick, about 10 minutes. (OR if using quick cooking just whisk it into the hot water and it’ll thicken immediately.) Remove from heat and stir in the butter, 1/2 cup parmesan, salt, pepper and egg. Transfer to the greased pan, and spread with a spatula. Smooth out the center and smooth the polenta up the sides for a crust.
  3. Toss the sliced sweet potato with olive oil, salt and pepper. Place on a foil lined baking sheet. Roast  and bake the crust at the same time for 20-30 minutes or until the sweet potato is roasted and the crust is dry. (The potatoes will probably take closer to 40 minutes.)
  4. Sprinkle crust with parmesan, feta and sweet potato. Whisk together the Greek yogurt, egg, milk, salt, and pepper. Pour over the potatoes and cheese. Sprinkle with some more cheese, salt and pepper. Bake for about 40-45 minutes or until the custard is set and a knife inserted in the center comes out clean. Allow to cool for at least 30 minutes. Serve! Store leftovers in the fridge for up to 3 days.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-Living // take a megabite

Keeping things rainbow-y up on insta these days.

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