For most of us, warm weather is here! Once the days start getting longer and the sun gets a little brighter, I tend to pull out my crockpot less and lean towards cooking for a lighter palate. Enter a light dish of scallops and lightly sautéed vegetables...
Read MoreThings I'm Lovin' - Food Edition
Before I throw a "you should eat this!" food list at you, I feel like I should explain where my interest in food comes from as of late. It really stems from two places...
Reason 1) Six months ago, over the summer, I went through IVF as many of you know. I decided almost on a whim (with the encouragement of a few) to eliminate Gluten and Dairy from my diet. I wanted to feel my best going through something that can be quite intense on a body. I continued my new way of eating well after IVF and our transfers only because I found it provided significant results: better mood, healthier system, and a feeling of self-control, all with little effort on my part. I was surprised that
cutting out
something made me feel significantly better rather than trying to
add in more
(greens, exercise, meds).
Over the Holidays, I was very lax on what I ate and how much Gluten/Dairy came across my plate. I noticed the effects almost overnight. My skin began to break out, I felt bloated - not that I had necessarily gained any weight - but my joints felt achy in the morning, and I knew there was a better way for me to eat.
On yet another whim, I decided on December 31st that I would start #whole30 on January 2nd. I saw a few food bloggers posting about it and decided I would give it a try. For the first 4-5 days I only ate vegetables, meat, and a few nuts. I cut out fruit, rice, quinoa, peanut butter, dark chocolate...all things I would normally eat. The first week was rough - I had a temper and felt sad/whiny. BUT by Saturday the 7th, I felt strong and compelled to keep going the entire30 days! I have now added a limited amount of fruit (mostly berries) back into my diet but that's really the only change from the first week.
The #whole30 challenge has encouraged me to try new recipes with new ingredients which I have found very exciting and motivating. There was no way I was going to last on chicken, broccoli, and sweet potatoes for dinner for 30 days.
Reason 2) The new recipes/new ingredients mentioned above leads me to the second reason for the list...
As I mentioned in my New Year's resolution post, I'm trying to cut out impulse purchases. SO instead of browsing around Target or T.J. Maxx, I have started browsing Whole Food aisles, looking for random ingredients like macadamia nut oil, chile chipotle peppers, and nutritional yeast. I'm filling my urge to "shop" while making healthier food for Paul, myself, and Roswelle - a win, win or sorts (gotta start somewhere)!
One could argue I'm probably spending the same amount of money in the end (esp at Whole Foods) but Paul and I have made the collective decision to never make financial cuts when it comes to the food we eat. Buying healthy, sustainable, life-giving food will improve our life quality...
eek, I'm starting to sound like one of those annoying podcast people...
I think it's time to get to the food list!
I have a mediocre surface level understanding of the significant health benefits of the food listed below. I encourage y'all to do some of your own reading if any of these items seem particularly interesting to you!
Clockwise-ish from top left:
1) Macadamia Nuts/ Macadamia Nut Oil - The Macadamia nut has the highest level of Omega 3's, which many nutritionist are saying we don't get enough of in our diet. We get plenty of Omega 6's however, maybe too much. I've recently limited my intake of walnuts, pecans (which are high in O-6's) and significantly increased consumption of fish, raw macadamia nuts, and macadamia nut oil (I suggest replacing any recipe calling for vegetable/canola oil with macadamia, avocado, or coconut oil).
2) Ginger - Another immune booster and anti-inflammatory agent, I pop a knob of ginger in my shake every morning.
3)Pasture-raised eggs - There always seems to the next best thing with food, and for us, it's pasture-raised eggs. Organic eggs are great, but the chickens are often kept in confinement. Pasture raised eggs are from you guessed it, pasture raised (roaming) chicken. Doesn't that just seem better?
4) Sardines - Speaking of Omega 3's, I have a personal goal to eat sardines once or twice a month. It can be difficult to stomach for some, but I've find them very manageable when on a seed cracker with a little goat cheese. A dairy cheat for me, but I consider it worth while to get the nutritional value of sardines into my diet. Sardines are also high in calcium which can be difficult to come by when eating dairy free!
5) Taza's 80% Dark Chocolate - Just enough sweetness and high in antioxidants, but it's also bitter enough to keep me from eating the whole bar. Also Taza's chocolate is made locally here in Boston and it has a distinct texture that I really like!
6) Green Juice w/ low sugar - I read an article in W magazine interviewing the nutritionist to Gwyneth Paltrow, Frank Lipman. He says that green juices, if you are going drink them, should only have 5grams of sugar or less per bottle. I have found this extremely difficult to manage, as an apple which is commonly found in green juices, has 19g of sugar on it's own! However I have found 2 that get close enough -- Evolution: Sweet Greens with 10g of sugar & Suja: Uber Greens with only 6g of sugar per bottle!
7) RAW nuts - Go RAW y'all. Skip the roasted almond butter, peanuts, or cashews and grab the raw version instead. This will ensure you are getting the most nutritional value out of your nuts or nut butter.
8) Tumeric - The super spice/seasoning of 2017. The health benefits and healing powers of this little plant go on and on and have been on several health food lists lately. I've even seen a coffee shop offer a tumeric latte!
9) Nutritional Yeast - I just used this for the first time last week. Some things just seem too good to be good for you...and this was one of them for me. A golden flaky powder that is supposed to taste cheesy when cooked? How can this be good for me? But the flakes are high in B vitamins, notably B12, and considered to be an antiviral, antibacterial immune booster. My favorite way to use it is over steamed broccoli or meat sauce/spaghetti. Many friends use it on popcorn as well! The Bob's Red Mill brand carries it and can be found in most grocery stores.
10) Home-made Bone Broth - Our grandmother and great grandmother will roll their eyes at us for making this a "super-food" or "super-fad" because they have been making it for generations. Either way, this is something I suggest adding to your rotation of cooking. The collagen/gelatin extracted from the bones is extremely restorative - even wrinkle resistant!
Next Tuesday, Things I'm Lovin' - Home Edition will be up!
Paleo Dark Chocolate Coconut Macaroons
I recently discovered Trader Joe's dark chocolate macaroons which met my gluten free/dairy free restrictions and was everything I had been missing in a dessert. However, the long list of ingredients and excessive refined sugar content did not sit well with me. So, I ventured out into the world wide web on a search for a simpler recipe which means I googled "dairy free gluten free coconut macaroons."
I found several recipes with varying complexities and ingredients. I pulled from a few and tried my own method on a whim and it turned out remarkably well! With only 7 ingredients, I'm happy to have the quick, healthy crowd pleaser in my back pocket. Recipe is at the end of the post.
3 cups shredded coconut
2 tbsp maple syrup
1/4 tsp vanilla extract
2 egg whites
pinch of sugar
1 tbsp coconut oil (melted)
72% (or higher) dark chocolate bar (dairy free)
Turn oven on to 350º. Blend 1 1/2 cups of shredded coconut in food processor until grainy. Add with rest of shredded coconut. Add maple syrup, vanilla extract, and mix well. Whip 2 egg whites and a pinch of salt (absolutely no yolk!!) until peaks form. Gently fold the egg whites into the coconut mixture. Use ice-cream scooper to gather 1 1/2 tbsp of mixture into hand and roll little balls. Place on pan lined with parchment paper (necessary when baking something like this). Drizzle or brush melted coconut oil onto top of macaroons. Place in oven for 20ish minutes - until golden brown on top and sides. While they are out of the oven, cooling, slowing melt broken up chocolate bar in a sauce pan over low heat while continuously stirring (only takes 3-5 minutes). Move melted chocolate into a small bow with a pouring tip and slowly drizzle chocolate onto macaroons (they can still be in the pan a this point)! Let cool completely and enjoy!
**full disclosure: with so little ingredients there needs to be an agent to keep the little macaroons together post baking. I suggest blending up half of the coconut flakes in a mini food processor until a smoother texture is achieved. I skipped that step with this batch pictured and regretted it. They looked and tasted perfect until we bit into them causing them to crumble in your fingers. They were still delicious but you look a mess eating them. The drizzled chocolate on top helped but not quite enough. If you don't have a small food processor, another option would to be adding a tablespoon of coconut flour to the recipe.
A Simple Butternut Squash Soup
This butternut squash soup is everything you want it to be: smooth, sweet, savory, and simple. I know a lot of you are excited to break out your crockpot - well here is a recipe to add to your fall line-up!
I couldn't believe how fast the squash was ready - only 2 1/2 hours (on high) and no peeling, chopping, or prepping involved!! My guess is that it would take ~6 hours on a low setting, if you decided to prep this during the work day. Once cooked, the squash is immediately ready to be pureed in a blender. In the original recipe an immersion blender was used, although I used my regular blender and it worked very well. Don't be intimidated by recipes if you don't have all the ingredients or tools - in my experience, improvising usually ends well.
I've included self-explanatory pictures that illustrate the detailed steps listed in the link below. The only difference in my approach was using full fat coconut milk. In our house, we love all the fat we can get, especially the healthy kind. I also tripled the recipe which could easily serve 6-8 people.
I served it last night to our weekly community group and it was a hit! I set out a garnishing tray with chopped chives, black pepper, more coconut milk, nutmeg, and italian breadsticks.
This was the very first time I made this meal and I was pleasantly surprised - I highly recommend!
Original Recipe: http://www.skinnytaste.com/slow-cooker-blissful-butternut-squash/ (thank you Emily B. for sending along!)
Salad of Summer'16
Over the past few years I have blogged about some of my favorite "go-to" salads which can be seen here, here and here. Although this one really isn't that different, it is THE salad of summer 2016 in our house. We ate this every day for lunch while we were in Destin. (...Paul added bacon and even a fried egg every now and then...)
The two ingredients that give this salad a refreshing twist is the seed blend and shrimp! I started adding the Trader Joe's seed blend in Roswelle's greek yogurt and one day poured some into my salad - adding a healthy texture. Secondly, shrimp. I always forget about frozen shrimp! It doesn't take long to thaw under cold water and cooks in minutes. I buy local whenever possible - read the details on the labels y'all.
Finally - the secret weapon to any good salad is how well the ingredients are mixed. I usually add the avocado, goat cheese, seeds, dressing, pepper, etc right into the salad container. I close and shake shake shake shake shake shake, which results in a perfect bite every time.
This was a long post about a very simple salad. :) Detailed ingredients are below. Hope you give it a try!
{I can never get enough fresh lemon juice in my recipes}
{I think I could drink white vinegar straight from the bottle - love it}
{my favorite seed blend that has become a staple on our grocery list}
//recipe//
arugula or a 50/50 kale and arugula blend
avocado (2)
lemon juice (2)
goat cheese (1/4 cup)
seeds
olive oil (to taste)
white vinegar (to taste)
ground peppershrimp! (optional)
**when I buy arugula in a bag, I shake everything together in a large tupperware container with a sturdy lid.
Paleo Coconut Flour Waffles
Valentine's Day is the perfect time to make something extra special, at home in your kitchen! Whether you will be celebrating with your partner, family, roommates, or Netflix...these waffles will not disappoint! They are healthy yet indulgent...a perfect balance.
I make these quite often for Roswelle. They keep in the refrigerator throughout the week and I warm them up in the oven when I need an easy snack for her. You can find the recipe ingredients below and see a more in depth tutorial here: http://paleomg.com/banana-vanilla-bean-pancakes-with-mixed-berry-compote/
Note: I do not make the blueberry compote, but instead just add fresh blueberries. I also do not use an actual vanilla bean as mentioned in the original recipe. The batter should be thick - add more coconut flour as necessary. And finally, I spray the waffle maker with coconut oil which works well.
{staple ingredients}
Recipe: 2 bananas
3 eggs
3 tbls coconut flour
1 tsp vanilla extract
1/4 tsp baking soda
sprinkle of cinnamon
pinch of salt
blend the bananas until pureed, add eggs and blend. Add remaining ingredients to blender and mix well. Pour onto waffle maker or pan, add blueberries, patiently wait to cook entirely and you are done!
{fresh ingredients}
A Trader Joe's run
{snacks for Roswelle}
In our house, Trader Joe's is a one stop shop for our groceries. The price point for the freshness and quality is jusssst right. I love the old faithfuls they offer but get equally excited when I see a new item they are promoting - especially in the Fall! They have seasonal vegetables, like Heirloom tomatoes and spaghetti squash. And back when I drank, their beer and wine selection is hands down the best. Now nothing in life is perfect, and I have read reports that you have to be careful with their packaged items containing GMO's etc...just read before you eat!
Also, I will always suggest buying meat from your local farmer's market and finding/buying organic everything whenever you can (they don't always have it) - and I have a feeling Trader Joe's would suggest the same!
Below are some snapshot from a big grocery run last week. I wasn't planning to make anything special or new, I was in and out of the small shop getting our go-to items and got enough food for 3 home-made dinners. Not pictured is the Trader Joe's Wake-up blend coffee and 70% dark chocolate which I have every day.
{Roswelle's lunch items}
{my lunch items - cucumber is a great cracker replacement}
{roswelle's dinner}
{our easiest go-to dinner: a baked grill-pack (season with avocado oil + S&P), steamed broccoli, and rice}
{ingredients for a filling salad - see recipe here}
{almost the same ingredients but replace the kale with rice for our fajita bowl - see recipe here}
{one of my favorite fall meals, spaghetti squash and meat sauce}
{our breakfast - trader joe's has great eggs in our area!}
{some random favorites - their popcorn is a fav for hosting and these bars are great for R on the go!}
Slow-Scrambled Eggs
Paul's brother, Rob, was the first to start "slow cooking" his eggs, and to tell you the truth, I wasn't a fan (but I'm definitely giving you credit!). Slow cooking them in a sauce pan over low, low heat and taking them on and off the heat while continuously stirring seemed like wayyyy to much work - who has the time for that?? But like most things, the twin gene kicked in and Paul became a fan of Rob's process for the perfect scramble. Paul loathes dry, over-done scrambled eggs and this slow stir allowed the yolk to break in the pan which leaves optimal texture and wetness of the eggs.
Thankfully, Paul can't stand for things to take a long time either! (I'm so thankful we are alike in this way) So instead of standing over the sauce pan, moving it off and on the low heat, and adding ingredients like crème fraîche...he just adds the eggs straight to the large frying pan, unwhisked. He does keep the heat low, and stirs often, which yields the perfect, moist, scramble ever single time.
Over the weekend we made breakfast for 10 of our friends. The eggs were a hit and people were intrigued with the "leave the yolks unwhisked" method. The overall positive reception lead me to sharing this as a food post!
Home-made Cold Brew
Cold brew is brand new to some of us and old news to others - I'm in the middle. This is the first summer I've been enjoying an afternoon iced-coffee on a regular basis so I decided it was time I learn how to make my own batch. Yesterday was the first time I have ever made cold brew coffee so of course I documented it for the blog! My Northern friends drink iced coffee year round (?!?!?!?!?!??!) and have been making their own batches for some time now. But for the rest of us, this new coffee option is quite life changing in the hot summer!
The recipe is super simple: find a coffee bean/brand that you love, grind it on the coarsest setting (to avoid grounds getting in your cup), pour grounds and coffee in one large mason jar or container that can be secured tightly (1 cup of grounds for every 3 cups of cold water - I doubled this to be 2 cups coffee & 6 cups water). Now you will let the brew steep/soak, which is the most important part of a cold-brew, the longer it soaks the stronger and more concentrated your brew. I left this batch in the fridge for 14hours but some people recommend 24-36 hours for an extra powerful batch! Once steeping time is done, secure a fine cloth or sieve over a second pitcher, and pour (do not pour the grinds in, just the liquid). Voila! - You have your very own batch of cold-brew coffee waiting to be enjoyed :) Do you have any other tips for an extra special batch of cold brew?
My Version of Shake'nBake Chicken
Last night, I made my own version of "shake'nbake" chicken for dinner. It's super easy to make, bake, and cleanup --> winner, winner, chicken dinner!! Doing my own shake'nbake allows me to use all wholesome, organic, fresh ingredients ('cuz you know this won't fly in our house). The idea is simple: pound, season, and bread your chicken all in one bag and then move chicken to the cooking surface. Last night, I fried one piece on the stove-top and baked the other in the oven, just to see which I like better. Personally, I lovedddd the fried version! It fell apart just a smidge but it was packed with so much flavor and did not dry out.
The full recipe and instructions are at the bottom of the post. Let me know if you try it!
{While I was making dinner, she was eating hers! she still won't touch chicken}
{the very home-made, fried version - don't judge by the looks of it, it was so good}
{These are currently on my kitchen island and I just love them}
//Recipe//
1 Large Ziplock Bag
2 Chicken Breast
1 Lemon
1 tbsp of Avocado Oil
1 cup Almond Flour
Dash of Salt & Pepper
If baking:
Turn oven to 350 degrees. Place chicken breast into bag and close. Pound chicken using flat side of tool. Add lemon juice from 1 lemon and avocado oil. Close bag and shake so that chicken is evenly covered. Add almond flour and salt & pepper. Close bag and shake so that chicken is evenly covered. Take chicken out of bag and place directly onto baking dish. Add a slice of lemon on top of chicken for garnish.
If frying:
Pour 1-2 tablespoons of avocado oil to large frying pan. Add chicken and cover, leaving a small opening from lid. Carefully flip chicken every 3-4 minutes until chicken is well cooked (12-14 minutes).
Three Summertime Mocktails
I've mentioned before that I no longer drink alcohol. I made the personal decision when I was pregnant with Roswelle to cut it out of my life entirely. The reasons why? Thats a long conversation for another time. In short, I struggle with serious anxiety at times, and if I'm being honest - sometimes self-control (resisting the 4th/5th/6th drink), and alcohol was not having a positive impact on my life. When something is no longer improving your life, but making things messier or harder, it's time to reevaluate why it's in your life at all. It took a long time to come to the conclusion that drinking wasn't right for me and it is still hard to not have just one drink. But the peace I have with this decision, that I will not be drinking, is an extremely rewarding feeling. It also helps that my husband, Paul, was never a big drinker to start with and agreed to no longer drink with me going forward.
I don't miss the next day anxiety, the occasional regret, or overall unhealthy feeling. However, I definitely miss the fancy glass of wine at dinner, a refreshing beer on the back porch and the excitement of a fun summer cocktail!
In an effort to recreate the feeling of having an fancy drink in hand at the end of summer day, I made three mocktails that are healthy, refreshing, and exciting. Pellegrino has become a staple in my life since cutting out wine, and I was excited to find other ways to enjoy it. And of course, wine or liquor could be added to all of these if you choose to do so! Just let me know how it tastes as I'll be jealous ;)
//Watermelon Infused Sparkler//
There was watermelon in the refrigerator and fresh mint in the garden which led me to find this recipe on food network. It doesn't get much more refreshing than this, or simpler for that matter.
//Rosemary Limeade Mocktail//
I made @mangiapaleo's Rosemary Limeade mocktail. My favorite feature of this drink...it doesn't used frozen limeade from a can! All fresh, simple ingredients; including a simple syrup of honey and water.
//Peach Fuzz Fizzler//
My personal favorite is one that I concocted on my own! Recipe is below:
Recipe//
2 cups of frozen sliced peaches
1 cups of ice
1/2 cup of greek yogurt
splash of water if needed
blueberries for garnish
Paleo Lemon Bars
While trying to decide what festive item to bake for the 4th of July, I googled paleo lemon bars only half expecting to find something worthwhile. However much to my surprise, I found a recipe that looked very promising on foodfaithfitness.com. The author/blogger/chef, Taylor, does a wonderful job of making simple recipes with few ingredients. I felt really good about this one, and my instincts were right.
You can read all about her struggle to create a delicious paleo lemon bar (she attempted 12 times! #dedication) and finally the perfected recipe, here.
{I left the powdered sugar off half of the squares for Paul :)}
kale+quinoa+shrimp salad
It's no secret that I spend most of my Friday nights at Canteen in the summer (see last year's post here). I have recently been loving their Baby Kale & Quinoa salad. Like anything I love, I try to make my own version. I changed it up a bit by adding sautéed shrimp and replacing the tahini dressing with my own lemon infused greek yogurt dressing. It's light, healthy and yet still filling which makes it another wonderful summer salad. The detailed recipe is at the end of the post!
//recipe//
4 cups of baby kale
1/2 cup of half-sliced grape tomatoes
4-5 thinly sliced radishes
3/4 cup of cooked quinoa
1 cup of sautéed shrimp
red onion is optional
2 tbsp of sunflower seeds
dressing: 2tbsp of nonfat plain greek yogurt (I use fagé), a dash of EVOO, and juice from 1 lemon.
While the quinoa is cooking, slice grape tomatoes (halves) and radishes (thinly). Wash baby kale and place peeled, de-veined shrimp in sauté pan with evoo. Mix kale, quinoa, tomatoes, radishes, sunflower seeds in a medium salad bowl. After cooking shrimp 3-4 minutes on each side at a medium-high heat, add to bowl. Dress, mix well, and serve!
Our go-to Salad
Y'all really seemed to like the fajita in a bowl and requested more simple, healthy, home-cooked meals. I love the feedback and will always try to meet your requests. I also love to read how you put your own spin on something I've shared.
Today I'm sharing our kale "salad" we eat weekly. I put quotations around salad because it has bacon, avocado and chicken which satisfies even the hungriest of humans >> Paul. He won't eat a "salad" but he gladly eats this every week. Other ingredients like sliced apple, bell peppers, almonds, lemon juice, or goat cheese are optional but the bones of the salad are baby kale, bacon, chicken, avocado and a simple dressing of evoo & white balsamic vinegar. (detailed recipe is at the end of the post for easy reference)
I've found that using baby kale is the easiest because you don't have to pick out the stems. You detail oriented readers out there will notice that this picture above is different from the others. I started this post last week but finished it this week, and this week we had regular thick kale and a red pepper not orange. :D
Pull out your pans, toss your chicken and bacon on them, salt&pepper the chicken. Place chicken in oven at 350degrees for 45 minutes, add bacon to oven with 15/20 left. I love baking chicken for recipes because I can toss it in and walk away.
Chopping the peppers or apple is the hardest step. You will get better and faster with practice.
This is why I don't buy regular Kale for salad, picking out the stems is too time consuming!
Best way to prep avocado is in the shell, then just scoop out with a spoon.
sliced almonds are optional
As shown above, bacon will get crispy in the oven, which is how I prefer it!
EVOO and white balsamic vinegar is the only dressing I use. You can add lemon juice if you have it.
A healthy, satisfying, fairly quick and home-made dinner!
//recipe//
1 bag of baby Kale
1lb chicken strips
1lb bacon
2 sliced bell peppers (red, orange, or yellow)
1 sliced green apple
2 avocados
handful of sliced almonds
goat cheese
evoo & white balsamic vinegar to taste
Bake Chicken (45min and Bacon (15-20min) in oven at 350degrees. Slice peppers, avocado, apple. Toss kale, veggies, chopped chicken & bacon, and additional toppings together. Dress and serve. Great options for a salad the next day as well!
Fajita in a Bowl
While it's nothin' fancy, I typically make dinner 5 nights a week. Even on the long, busy days, I manage to get chicken in the oven, steam some broccoli, and get some rice cooking on the stove. To make getting a meal on the table a stress-free experience, I rotate between 5 meals each week - this fajita bowl being one of them. It's quick with minimal prep (approx. 15 minutes) and its healthy!
I love meals where I can throw it in the oven and walk away...because this precious peanut pulls...at my leg constantly heart strings.
Below are the simple steps:
1) Toss chicken strips/breasts into a baking dish, slice up some red/yellow bell peppers to throw on top and pour your favorite salsa (instant seasoning) all over everything! Place in the oven at 350 degrees for 45-60 minutes (aka free time).
2) About 15 minutes before chicken is done, slice up some avocado & tomatoes, shred cheese (if desired), and start some rice on the stove (...more hands-free time)
3) A secret ingredient is to replace sour cream with plain greek yogurt - you won't be able to taste the difference and it's so much healthier.
4) Pull out chicken, place on top of rice, add sliced tomatoes, cheese, avocado, and greek yogurt and enjoy!!
I love healthy, home-made meals that require little effort - I hope you try it!
A Simple Salad on a Simple Monday
I was asked to bring a green salad to my niece Maddie's birthday party on Sunday, and I put together a winner. It's a light, sweet, and simple salad which is perfect for summer. It includes the smallest amount of honey, sliced apricots and fresh lemon juice. It was a hit at the party, so I thought I would share! Recipe is at the end of the post.
I liked the salad so much, I made it again yesterday for a picnic with Roswelle. It was one of those Mondays, where both Roswelle and I needed to be outside. She was clingy and I was frustrated and we had two hours together until her next nap. Less than a half-mile away from our house is a small, shaded spot on the "hill" in our neighborhood; the perfect spot for a picnic. We didn't need much: a blanket, snacks (this salad included), and drinks. This little 45 minute outing turned my day around - I think we may go again today!
{Blue eyes and milk mustache}
{oddly enough, nothing makes me happier than when she is messy as can be}
//salad recipe//
handful of arugula, dash of evoo & white balsamic vinegar, fresh lemon juice, 1/4 tsp of honey, goat cheese, sliced apricots, dried cranberries, and walnuts. I also priced it out based on my receipt; it comes to a less than $4 lunch!
My Monday Morning Coffee
Good Monday Morning!
Gone are the days of a simple cup of coffee. No longer will the convenience store being out of filters be the biggest threat to you enjoying your cup of joe. Enter the era of chemix, aeropress, syphons, and scales. I thought my stove-top bialetti brew was special until I saw this post...wow. Also, check out this flowchart to see which special brew is the one for you!
When I need a special pick-me-up cup of coffee, I make this strong and creamy stove-top version using my Bialetti - "an iconic piece of italian design from the 1930s". On Monday mornings, on Wednesday afternoons, on the weekends...even the occasional Friday night, I will brew for myself or special guests...it's definitely something to be excited about.
As always, the best cups of coffee are based on the freshly ground coffee bean (I use the Trader Joe's Organic Fair Trade Wake Up Blend) and clean filtered water (I would use organic water if I could - ha! :P)....the rest is just pizazz
Roswelle approved!!
roswelle + smash cake // by Mikhail Glabets
I am blessed in having a close friend who is a RIDICULOUSLY TALENTED PHOTOGRAPHER (mikahailglabets.com). We met Mikhail and his wife Erin in our church community group when Paul and I were engaged over 3 years ago. I invited them to Roswelle's party as close friends and actually asked Erin if she would take pictures for me during "cake-time" because I didn't want to put that on Mikhail. BUT I'm so thankful he insisted that he take the pictures as a friend. Weddings are what he is known for but he can clearly make magic happen through a lens in any situation (including an ikea highchair and a grain/dairy/refined sugar free smash-cake).
He only took pictures for 10 minutes or so but he captured such a sweet story.
Favorite Things Friday
I have to write this quickly because I'm trying to squeeze in House of Cards during her first nap. It's a little early for such a dark show but I'm too excited to wait. I thought I would do a little "Favorite Things Friday" since I have't written one in forever. I'm sooo happy it is Friday and a sunny one at that with temperatures above freezing!! :D
Home:
Living in a small home in the city we have little space to spare. These cylinder-like kleenex boxes are genius and can fit onto the smallest side table or shelf. You can get them at Target!
Personal:
This Honest shave oil is a spa in a 2.25oz bottle. It's a wonderful remedy to winter skin problems and the aroma takes me away to my favorite spas every time. AND it's organic - ha! Moms, add it to your next Honest order!
Baby+Food:
It's no secret I'm a stickler for good, simple ingredients and these are great snacks with no additives. They have the texture and convenience of the popular "puffs" but without the extra ingredients. Jenny found them at Whole Foods and I'll be back for more!
A Holiday Hot Chocolate Bar
Having people over during the next few days? set up a hot chocolate bar! When hosting, it's the little things that add up to a great night. Obviously good company with lots of laughter and great conversation is most important but it's fun to make your place feels extra festive and warm this time of year. I was gifted hot chocolate, a friend brought over biscotti when I had her over for dinner, and I have been making homemade marshmallows nonstop so I was able to throw this little tray together in mere minutes. Whether you set it up in a littler corner or make it the center display on your table, a hot chocolate bar is sure to make people excited (either before or after all the sugar)!
{the is THE BEST hot chocolate. I'm bringing it to GA with me!}
