Apr 092015

As I mentioned back when I challenged you to join me in trying a new cut of beef in your kitchen this month, I purchased a sirloin tip roast when it was on sale at my local market and had wrapped it and stored in the freezer.

Thanks to the Interactive Beef Counter [a resource I can’t stop raving about because I can’t stop using it!] I knew I wanted to cook this cost-friendly roast slowly in the oven and slice it thin.


Rather than use a metal rack in my pan, I choose to cut some of my veggies purposefully to be used as a edible-rack underneath the roast. [You can start to see my row of carrot slices peaking out underneath the pre-seared piece of roast in the photo above.]

When it comes to the freggies in this recipes, use what you love.  The size and variety of the produce available at the market often helps dictate how much of which ingredients get roasted with dishes like this in my kitchen!


I often double up on veggies in weekend dinner recipes to get extra, easy veggie power for leftovers throughout the week, and this recipe is a great dish in which to try this food prep trick. If you are over crowding the pan due to the amount of veggies you’ve got going on, just add an additional baking dish, sheet, or pan to the oven containing just veggies.

Sirloin Tip Roast with Freggie Medley

Rosemary and Thyme Rubbed Sirloin Tip Roast with Roasted Freggie Medley
1.5 – 2 lbs Sirloin Tip Roast
kosher salt
3 T chopped fresh rosemary
2 T dried thyme
2 tsp pepper
2 T mustard of choice
2 carrots, peeled and cut into long, thick strips [if using as roasting bed]
1 C baby carrots or bite sized chunks of peeled carrots
2 sweet potatoes, diced into large bite-sized pieces
3 red potatoes, diced into large bite-sized pieces
2 pears, cored and diced into bite-sized pieces
2 apples, cored and diced into bite-sized pieces
4-5 T EVOO, divided

[Not required, but I personally find that a little planning and including this step adds an extra bit of juiciness to the roast!…] The night before cooking, salt the roast evenly over all sides before wrapping tightly in plastic wrap and refrigerating overnight.

Remove from fridge an hour before cooking.

Move one of the racks to the center of your oven and preheat to 275°F.

Unwrap the roast and pat away any access moisture with a clean kitchen or paper towel.

In a small dish, toss together rosemary, thyme, and pepper.

Toss apples, carrots, pears, and potatoes in 2-3 T EVOO [depending on the amount of freggies] and half of herb mixture and place in bottom of roasting pan.  If you don’t have a roasting pan, a deep 9 x 13 oven-safe dish can work.

If you plan to place the roast on top of the vegetables, using the larger, long pieces of carrots to create a sort of rack/bed underneath the roast for support while keeping it off the bottom of the pan.

Rub roast with mustard, then rub half of herb mixture evenly over sides of roast.

In a large cast iron or stainless steel skillet with 1 T of oil, sear each side of the roast until browned, which should take about 2-4 minutes each side. I added more oil about half-way through the roast rotation.


After searing each side, place in prepared roasting dish and place in the preheated oven on the center rack.

Cook roast for a little over an hour, or until temperature reaches 115°F on your meat thermometer.  Turn your oven off, leaving the roast in for about 30-40 minutes or until it reaches 140°F for medium rare; 150°F for medium.

Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. [Temperature will continue to rise about 5°-10°F to reach 145°F for medium rare; 160°F for medium.]

Carve roast to deserved thickness.  Serve with roasted veggies and your favorite dinner grain.  I love herb-flavored cous cous or quinoa made in broth!

with freggies

Disclaimer: I am a member of the Beef Expert Bureau.  This post is sponsored by The Beef Checkoff.

Mar 302015

Green smoothies are one of those things that seem like a 2009 health blogger cliche, right next to banana soft serve and daily meal postings surely to be the focus of an SNL skit covering the topic if it were to ever exist.  Though the great “green monster movement” has been in existence for years, the power of the green is still as mighty today as it was back after your first sip when you couldn’t believe how much the spinach remained undetected.

This spring I’ve been on a smoothie making mission, adding greens to the mix as often as possible. It’s a great way to put to use about-to-spoil greens and stretch your grocery dollar, a mission we are always on.  To help save a few more pennies, when greens are on my grocery list for meal planning I like to buy a big, bulk bag to get the best unit price. Then after I’ve used the greens in my meal prep and salad making, I’ll whip up a batch of Lindsay’s Frozen Spinach Cubes to keep in the freezer.  Future Heather has no excuses and can #make1healthydecision with ease by adding a couple of cubes to smoothies when she doesn’t have fresh greens on hand.


If you’re on a “Fill the Freezer” kick, these spinach cubes would also be a great addition to pre-made smoothie packs.  It’s super simple – fill freezer Ziploc bags with the ingredients for one serving each. When you want a smoothie, add bag contents to single serve cup, top with liquid/yogurt and blend. You can use any of your favorite ingredients, of course, but here’s a few great resources to help get you started.

When I heard that Stonyfield was working with Hamilton Beach to give bloggers the chance to test out their new single serve blender, I was excited to get my green smoothie making on!  These blenders are the perfect size for a small apartment or dorm room and I LOVE all the bright colors available.  Along with the blue I received, there is a dark pink, teal, red and lime green option along with the standard white and black versions.  These blenders retail for only $20 on the Hamilton Beach website and would make a great gift for a first apartment or student going off to school!

green in the blender

Hamilton Beach and Stonyfield want to give one of you the opportunity to become a green smoothie making pro, too! Would you like to win your own single serve blender and Stoneyfield coupons to try out your favorite smoothie recipes?


To enter: Leave a comment telling me what your most favorite smoothie ingredient is!
[I love PB2 powdered peanut butter or Bob’s Red Mill coconut flakes for major flavor game-changers!]

For 3 BONUS entries to the giveaway: Follow @ThenHeatherSaid, @HamiltonBeach & @Stonyfield on Twitter and tweet about the giveaway.  Make sure to leave a link to your tweet in the comments here to qualify for your 3 bonus entries!

Sample Tweet [feel free to copy and paste!]:
Giveaway to make Smoothie Making Simple this Spring http://wp.me/p1ebpN-5aq from @thenheathersaid @HamiltonBeach & @stonyfield


I created a few different recipes using both fresh spinach and frozen cubes, but the recipe below is by far my favorite and has been in regular rotation at my apartment ever since.  It’s the first time I’ve used granny smith apple in a smoothie and the sweet and tart addition was WONDERFUL and something I’ll definitely be relying on in future recipes. I hope you try it and enjoy!


This smoothie makes a great weekday breakfast, adding a dose of freggie goodness to start your day off on a healthy choice!  Since I’m on a Meal Planning and Food Prep kick these days, I make a double batch in my full size blender – one serving for now, and one stored in a jar in the fridge for breakfast the next day.  If you are using your single serve blender, just cut the ingredient list in half and pulse away!

green smoothie poured

Pina Greenlada Smoothie
Makes 24 ounces; (2) 12 ounce servings


  • 2 cups spinach
  • 2 Tablespoons shredded coconut
  • 2 Tablespoons ground flax seeds
  • 1 cup diced green apple
  • 1 cup diced frozen pineapple chunks
  • 1 cup Stonyfield Lowfat Banilla Yogurt


  • Add ingredients to blender in order of listing above, adding the spinach first and the yogurt last.  If you are using frozen cubes instead of fresh spinach, instead of adding first, adding right before yogurt.
  • Blend until smooth.
  • Pour and store, or enjoy!


stoneyfield tropical smoothie nutrition facts 12 ounces

*Giveaway open to U.S. residents only. Prize is provided by Stonyfield and Hamilton Beach. I had the opportunity to test this blender from Hamilton Beach and received product coupons from Stonyfield as part of the Stonyfield Clean Plate Club; all opinions and content are my own.

Mar 102015

Way back in 2012, I participated in a “Coffee Before it was Cool” campaign in which I got to review the then new to the market Mr. Coffee Latte machine.  You can read my full pro/con review of the machine at that link, but to sum it up – the machine is cool.  It makes frothy, warm beverages in a jiffy with very little effort on my part, which as the laziest person in the kitchen makes me incredibly happy.

Since writing the review, my love for the machine seems to have grown.  I know that if our machine were to stop working, I would very likely purchase myself a new one.  I’ve gifted a Mr. Coffee Latte machine as gifts to friends 3 times over the past few years. They typically retail from $60 – $100, but I have found them on sale for as low as $40. [They are currently on sale with free shipping on the Mr. Coffee site for $68.99]


Recently as part of the Blue Diamond Tastemakers Program, I was gifted some unsweetened Almond Breeze to use at home.  I knew right away I wanted to give my Mr. Coffee Latte machine the opportunity to froth up some delicious warm beverages with the Almond Breeze.

I have been a fan of Almond Breeze for several years now. We use dairy milk in our home, too, but there are some things I prefer to use almond milk for in our kitchen. When I’m buying almond milk I almost always go for Almond Breeze. It’s usually the most reasonably priced and I know and trust that I will enjoy the taste of the product.

I use almond milk most often in baking, blending it into soups, and most definitely in warm beverages.  I love that Almond Breeze can be subbed for the “milk” or “water” with any uber-convenient drink mixes to make a rich, almondy-delicious and bonus! – nutritious! – beverage.  I’ve been enjoying a variety of easy, Almond Breeze pairings on cold nights over the past few weeks with the help of my Mr. Coffee Latte machine, but you could easily heat on the stovetop and whisk your ingredients together, or use a handheld frother like this one to add that frothy element to your beverages: Aerolatte Milk Frother

Here are 2 of the Almond Breeze pairings that we loved the most so far!

almond breeze maple chai

Almond Breeze Maple Chai, served alongside Maple Donuts

16 ounces Unsweeted Almond Breeze
+ 4 Tablespoons David Rio Maple Moose Chai Mix
Heat and froth and pour and enjoy!

Can’t find Maple Chai Mix near you?  Try a regular Chai mix and blend in a bit of maple syrup!


Godiva Peppermint Almond Breeze Hot Chocolates, I shared the recipe for this mug of double deliciousness on my Instagram account the night that I made it. 

16 ounces Unsweetened Almond Breeze
+ 1 packet Godiva Hot Cocoa Mix
+ 1 splash peppermint coffee syrup [amount to your liking]
Heat and froth and pour and top with
+ marshmallows
+ crushed candy canes
+ a peppermint stir stick
and enjoy!

Disclaimer: This post is sponsored by Almond Breeze Almondmilk.