When You Clean Up Your House…

Yesterday when my husband looked at me and said, ‘I think we should do some cleaning today’, I couldn’t hide the shock on my face.  It was a rainy Sunday, perfect for napping and movies, and he suggested cleaning?!  So spring clean we did!!!  In the process, I found a TON of recipes that needed to be organized and pinned.  Which got me searching for more recipes, which linked to a few more, and you know where it goes from there…next thing you know you’ve pinned 35 new ‘must make’ dinner recipes and 21 new complex cake recipes.

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And then it’s Monday and you have a crazy busy day of yoga, running around, the grocery store, shoe shopping, a few returns, paperwork and a trip to Costco.  I did manage to get what was going to be tomorrow night’s dinner in the crockpot on low around 2pm, but that’s about it.  Bummer because I had another cookie dough ball recipe that I was eager to make this week…hopefully coming soon!

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Despite the warm temps, the BOY was in the mood for chili.  Technically, he requested bison chili, but I went a totally different direction with a white chicken chili.  Another one of my new found pins!

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I was surprised to see the BOY came home earlier than expected today.  We decided to enjoy the gorgeous air with a walk, but swung by our neighbors first to drop off a gift for their new baby.  We ended up hanging out for an hour holding their sweet baby girl and catching up on life.  By the time we left, a walk was off the table.  The BOY didn’t feel like cooking, so my meal plan got all thrown off before it started and we headed over to our favorite local Mexican restaurant to pick up dinner and come home and watch Spotlight.

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I’m not exactly sure when we’re going going to eat our chili but it looks and smells incredible, and I know there will be plenty for lunch leftovers during the week.

Do you ever fall down the recipe rabbit hole?

What are you cooking this week?

 

Meal Planning {Pie Day} 3.14.16

Monday: Mexican Night

Tuesday: Slow Cooker Verde Chicken Chili

Wednesday: Pork and Veggies

Thursday: Meatloaf and Veggies

 

 

Slow Cooker Verde Chicken Chili

From Simpy Stacie

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 1 cup frozen corn
  • 15 oz can white beans (cannellini or great northern), drained and rinsed
  • 1 cup salsa verde
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 jalapeno, seeded and minced
  • 2 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp hot sauce (I used a smoky chipotle sauce)

Directions

  1. In your slow cooker, add chicken breasts, corn, beans, salsa, onion, garlic, jalapeno, chicken broth, cumin, chili powder, and hot sauce; lightly stir to combine spices.
  2. Cover and cook on low for 8-10 hours.
  3. Remove chicken from chili; shred using 2 forks. Place shredded chicken back into slow cooker; stir to combine.
  4. Serve topped with tortilla chips, cilantro, mozzarella cheese, and avocado as desired.

Coconut Cashew Cookie Dough Bites

This weekend was a bit of a whirlwind…

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It had some highs…beautiful weather, good workouts, and dinner and beers with friends.

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But the low was that I’m not sure that I got nearly enough sleep!  Ain’t that always the truth?!

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Saturday morning, I taught two fun kids yoga classes with an amazing group of kids.  Afterwards, my yoga volunteer and I had coffee and quiches at All Chocolate Kitchen.  I am borderline obsessed with the place and love any excuse to go!  Saturday night, we met friends for dinner and beers at a local brewery.  We had wonderful food and conversation!

Sunday was a beautiful day and I enjoyed a speedy 5 mile run along the path.  My first mile was 7:46, which shocked me and I somehow averaged out my miles to around 8:15.  I was exhausted when I was done, but thrilled to be running outdoors.  We had a nice Sunday afternoon hanging out with the BOY’s family.

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Monday was another sunny day!  Woo hoo!  I headed off to a 9:30am yoga class, which was truly incredible.  Love starting my week on my mat!  The rest of my day was pretty typical with the addition of a dentist appointment (no cavities!).

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When I got home, I put away groceries and started on this week’s food prep.  Dinner went into the crockpot, I chopped veggies, and then whipped up another batch of Power Balls.  This week’s flavor was inspired by the delicious Coconut Cashew Butter I bought last week.

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I decided to add in a bit of protein powder as well.

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I think that I could probably add in some more nutrition powerhouses next time, but didn’t want to mess with the recipe the first time I made it.

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The texture of these balls turned out perfect and I love the flavor!  I know they will be exactly what the BOY and I need to fuel us throughout the week.  I tried to do some paperwork tonight, but my computer wouldn’t connect to the internet (bummer!), so instead, the BOY, Cooper, and I are watching Big Hero 6 (also important for my work…ha ha!)

What were your weekend highs and lows?

What’s your favorite snack bar/ball recipe? Share the Link!

 

Meal Planning 3/07/16

Monday: Steak and Fish

Tuesday: Slow Cooker Indian Butter Chicken with Cauliflower

Wednesday: Potato Bar with Chicken and Veggies

Thursday: TBD

 

Coconut Cashew Cookie Dough Bites

From Grain Crazy

Ingredients

1 cup cashews

1 cup unsweetened coconut shredded

1 cup old fashioned oatmeal

1/4 C honey

1 tsp vanilla

2 tbsp vanilla protein powder (optional)

1/4 cup dark chocolate chips (optional and totally tasty!)

Directions

1. In a blender or food processor blend cashews and coconut until combined and broken down.
2. Set aside 1/2 cup of the mixture and then pour in everything else in to the blender except the chips. Blend until all combined.
3. Fold in the chips. Roll into small bite size balls.
4. Roll the balls into the 1/2 cup mixture you set aside. Place on a plate or into a covered container. Let them harden in the fridge and enjoy.
5. Store leftovers in the fridge.

Leap Day

Leap year would make day light savings look weak if only it were an extra Sunday : )

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#whenyouworkSaturdaymornings

It’s only fitting that I started this year’s extra day with a little ME time (and some leaping into handstand).  I had a fantastic weekend…Saturday, I taught a kids yoga class and then went for a 4 mile run.  The weather was AMAZING and it felt like spring.  The BOY and I had lunch together and then I drove into the city to spend some time with my SIL (and Roscoe).

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We caught up on life over some bubbles and then headed out for the night!  It was a well deserved night out that ended with a little dancing before we headed to bed around 2am.  Sunday morning was even more beautiful than Saturday and so we spent most of the day out and about. We walked to get coffee and breakfast, then took Roscoe for a muddy run in the park, followed by a hose off.  We walked to the grocery store for provisions and then it was couch/nap/Lifetime movie time!  We made dinner in and watched a bit of the Oscars before settling in to watch ROOM.  Have you seen it?  By 11pm, I was exhausted and ready for bed.

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This morning, I was up to say goodbye to my SIL before she went off to work.  Then went back to bed for about a half hour.  I enjoyed my morning tea while meal planning for the week on Pinterest before making my way outside.  It was a bit chilly but seriously another incredible day for February.  I loved every minute of my 30 minute walk through the city…so different than my usual commute. I arrived at Zen Yoga Garage (never been before) with enough time to look around, take a selfie, and get to know the girl up front.

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I chose to take a Vinyasa II class because I was craving some introspection and piece of mind.  I had no idea what to expect, but the class surpassed my expectations.  There were only 4 of us and the teacher was incredible.  The class featured some challenging but exciting transitions and handstand play at the wall.  Totally my cup of tea!

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One of the things that resonated with me the most was when the teacher said that we should let go of what we don’t need…okay, we all know that.  But, then she said as we moved into cobra/up dog…open to what you want to receive, to what you need.  All of the heart openers left me feeling happy and the handstands made me feel strong. I ended up walking out with the teacher and as ex gymnasts we hit it off and chatted a bit about yoga and life.

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I stopped by bucks for a latte to appreciate on my walk home (also awesome!).  I changed quickly and met a few friends for lunch in the city before heading back to the burbs.  The weather began to get colder (we have a snow warning…boo!).  I swung by the grocery store to pick up the ingredients for this week’s meal plan.  I ran around the house for about an hour (getting food put away and laundry going).  Then settled into the couch where I soaked up some Cooper love.

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This week’s meal plan is sponsored by Pinterest!  Tonight’s dinner actually comes from Wildtree.  Since I own not one Wildtree product, I had to improvise a bit so this is an adapted version.   And since the BOY doesn’t eat sweet potatoes, I changed up the veggies.

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I was a bit nervous about how it would turn out but it is incredible!  Even the BOY raved about his dinner when he got home late from work around 9pm!

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I am exhausted after my weekend but feeling really good!  The fresh air, family time, and yoga were exactly what I needed this weekend.

How was your leap day?

Do you use Wildtree products?

Meal Plan 2/29/16

Monday: Zesty Mustard Chicken with Roasted Veggies

Tuesday: Slow Cooker Cashew Chicken

Wednesday: Fish and Broccoli

Thursday: Leftovers

 

Zesty Mustard Chicken with Roasted Veggies

Adapted from Wildtree

Ingredients

5 bone-in, skin-on chicken thighs

1/3 cup Honey Dijon Mustard + a drizzle of olive oil

1 tablespoon Herbes de Provence Blend (or some random herbs in your cabinet)

3 small yellow potatoes, chopped into 3/4-inch cubes

1 pound Brussels sprouts, halved

2 shallots, peeled and sliced

2 tablespoons olive oil

Directions

Preheat oven to 450°F and line a sheet pan with foil. In a gallon freezer bag, add chicken, mustard and herb blend and toss to coat chicken well. Set aside for 10 minutes while preparing vegetables. Toss potato, Brussels sprouts, and shallots, with olive oil and spread into an even layer on prepared sheet pan. Season with salt (and pepper if desired). Place chicken thighs, and any remaining sauce in the bag, on top of vegetables. Bake for 35 minutes or until chicken is cooked through: 165°F.

Tuesdays Tangents on Meal Planning

How do you pick your food for the week?

Since we meal plan, this is usually done Sunday or Monday and goes a little something like this…

How much time do I have to meal plan?  Tons…let’s look through books and pinterest and find some fun new things to try.  None…and it’s back to the the usual turkey tacos and crockpot chicken.

After that, it’s on to…What do we have in the house?  What have we not eaten in awhile?

And then most importantly…What can I do Monday for the week ahead?  What meat will last until later in the week?  And, how much time do we have each night to make dinner?  On my late nights, I get home close to 8 (tonight it was 8:45!) so the answer is no time.  Other nights, I’m home closer to 7, so there is time to throw something together.  Question is…do I want to?!

I’m lucky because the BOY is into cooking and super helpful in the kitchen (unless you include putting his dishes in the dishwasher).  Ha ha!

It’s easy to make Tuesday’s dinner on Monday in the crockpot because the flavors are usually even better the next day and I typically have leftovers for lunch on Wednesday.  Which is exactly what I did this week…

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This recipe is an exciting version of 2 Ingredient Chicken. Super easy and VERY flavorful!  I almost didn’t get this post out to you tonight and certainly didn’t get to take any pictures due to the late arrival home.

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So you’ll just have to trust me that this makes a great and versatile make ahead dinner and give it a try yourself!

 

Meal Planning 2/15/16

Monday: Island Pork Tenderloin

Tuesday: Slow Cooker Mexican Chicken

Wednesday: Sausage and Veggies

Thursday: Take Out Something

Friday: Fish and Veggies

What are you eating this week?

Slow Cooker Mexican Chicken

From Carls Bad Cravings

Ingredients

  • 2 pounds chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup mild salsa (medium if you like spicy)
  • 1 4 oz. can mild green chilies
  • 1 14.5 oz. can diced tomatoes, drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dry oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • hot sauce to taste

Directions

  1. Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
  2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.

See Website for Notes!

Island Pork Tenderloin {Awesome New Recipe}

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After the past week of just putting one foot in front of the other, I seem to have risen above my funk and am back to feeling like myself.  I’m sure the weekend spent feeding my soul with some QT husband time, chocolate, and fun helped!

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This morning’s first stop was the yoga studio.  One of my favorite teachers was subbing.  She told an amazing story about a golden Buddha covered in clay.  The moral being that we cover ourselves with layers of stress and expectations and that when we crack through them, our golden self is below and ready to shine through.  I was definitely ready to shine and was actually shining when I emerged 75  minutes later dripping in sweat.

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I thought the story was spot on and could have so many interpretations.  I’m thinking that I will use it for the kids yoga workshop I am teaching next weekend.  After yoga, I ran a few errands picking up a couple of gifts and groceries. I am all stocked up for an intense cheese plate for next weekend’s work party.

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I had leftover chili for lunch that I heated up as I unpacked all my food.  Then I put Tuesday’s dinner in the…you guessed it…crockpot.  I was in a baking mood and had the bananas to use, so I made mini Banana Maple Muffins with blueberries.

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I found the perfect mini muffin liners when I cleaned out my pantry.

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It was a productive day (for example I finally put away our snorkel equipment from the trip), and I happily curled up next to sleeping Cooper to watch a Law&Order marathon while blogging and emailing.  Around 6:20pm, I paused the TV to make dinner.  It’s super funny to watch Cooper who is his absolute laziest from like noon to 6pm spring up, stretch, and come to the kitchen demanding his dinner.

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So a few notes about tonight’s dinner recipe.  Number 1 and most importantly…it is AMAZING!  Like super awesome!  I followed the recipe pretty much as written except I only used a 1ish pound tenderloin.  I kept the spices the same so it was really strong and flavorful.

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I used my Le Cresuet because I know that it goes from stove to oven easily and I never know which pans can do that.  As for the glaze.  By the time I made that, I realized that I only needed half.  I used 1 tbsp garlic, 1/2 tbsp tobasco, and about 2 tbsp brown sugar.  When I tasted it, it tasted REALLY strong and spicy so I added a dash of cinnamon and coated my pork.  However, by the time the pork was cooked (this took about 25-28 minutes), it was spiced JUST RIGHT…not too hot at all.

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This recipe is easy and takes basically no time to prep.  We devoured our dinner with some leftover homemade ice cream for dessert.  And then sat down to enjoy the dynamic Grammy performances.

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You know it’s been a successful day when you’ve used basically EVERY utensil in your kitchen…ha ha!

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What did you think of the Grammy’s?

Island Pork Tenderloin

From Travels from East to West

For spice rub:

  • 2 tsp salt
  • ½ tsp pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp cinnamon
  • 2 pork tenderloins (2 ¼ – 2 ½ lbs total) trimmed
  • 2 tbsp olive oil

For Glaze:

  • ¾ cup packed dark brown sugar
  • 2 tbsp finely chopped garlic
  • 1 tbsp Tabasco

Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes.  Let pork stand in skillet, loosely covered with foil for 10 minutes.

On Mondays, We Meal Plan!

This Meme has been cracking me up all week!  Even funnier was recently listening to my husband explain to someone how easy it is to meal plan each week.  Don’t get me wrong, he is a huge help in the planning and making of the food and even sometimes in the shopping.  But for a guy who used to live on pizza and Chinese take out to begin describing the benefits of a weekly meal plan…you gotta smile : )

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Monday was super quiet.  Actually, our whole weekend was pretty quiet (on purpose) and I reaped the benefits Monday.  After a trip to Costco and the grocery store, I had the afternoon to myself.  I watched a little TV and then started working on dinners.  My meal planning experts, crockpot and Dutch Oven, were both in use when I curled up on the couch to read in my snuggie.

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On the stove, Monday night’s dinner from the Everyday Food cookbook, an easy one pot Moroccan Chicken.  I’m always a little skeptical of one pot recipes, so I upped the spice a bit.  I will warn you that it looks like there are way more veggies than liquid, but it all works out.  I also subbed in cauliflower for the zucchini which was a success!

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Dinner was ready right as the hubs walked in the door.  We had some leftover Thai rice that went perfectly with our dinner.  Since I was too tired/lazy to make any.

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My honest opinion on this dinner is that I like some of my crockpot recipes better because the flavor is stronger and more infused throughout.  However, in a pinch, this recipe comes together quickly and tastes great!  I ended up with a slight headache so went to bed early on Monday and decided not to wake up and run this morning.  I am feeling better but back in my snuggie on the couch : )

 

Meal Planning 2/08/16

Monday: Moroccan Chicken

Tuesday: Easy Asian Sweet Chili Chicken (crockpot recipe coming soon!)

Wednesday: Tilapia and Veggies

Thursday: TBD

 

Moroccan Chicken

From Martha Stewart Everyday Food

Ingredients

  • 8 bone-in, skinless chicken thighs (about 2 1/2 pounds)
  • 3 carrots, cut into 1 1/2-inch chunks
  • 3 onions, thinly sliced
  • 1 can whole tomatoes (14 1/2 ounces)
  • 1 can chickpeas (15 1/2 ounces), drained and rinsed
  • 1 3/4 cups chicken stock, or reduced-sodium canned broth
  • 3/4 cup water
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon chili powder
  • Salt and pepper

Directions

  1. In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, (cauliflower if using), stock, water, ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.

  2. Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through, yet still tender, about 15 minutes more..

  3. Serve with rice or couscous.  Tastes great day two!

 

Do you meal plan?  Any tips or favorite recipes to share?

Multitasking Monday

One week into the new year…can you believe it?  Where does the week go?  Seems like just yesterday, I was hosting a fry party and now I’m running around my house making food for the week, searching for my lost marriage licenses, and listening to some new podcasts.  I am multitasking like crazy, trying to make the most of this Monday after a fun and busy weekend!

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Saturday morning, the BOY and I were back at the gym after the last two holiday weekends, training together with free weights and dumbbells.  We left with some serious sore arms and made our weekly trip to the Target before running a few other errands.  I refueled with a ginormo latte!

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We spent the afternoon cleaning our garage to fit in a car and then napping before getting dressed up for sushi date night.

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Sunday morning was another early wake up.  I drove into the city to meet my mom and some friends for a yoga class. 

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I forgot my phone so here is a recycled picture from the same studio.  Ironically, it was take exactly 1 year ago and the day looked quite similar : )

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After yoga, I met some of my old coworkers for a fun brunch, catching up over coffee and omelets.  Then, I was back home to scoop up the BOY for dinner with his parents.  On the way, we stopped by my parents house quickly to say goodbye to my dad who leaves for Florida today and have a quick pre dinner glass of wine with my mom’s new wine glasses.  When I woke up this morning, it occurred to me that I did not get close to what I wanted to get done this weekend…hence the busy day today. 

Cooper’s view on Mondays…ha ha!

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It was tough for all of us to get up and moving today!  And then it took me extra time to get myself pulled together and out the door.  My first stop was the gym for an intense training session.  My biceps were still sore from Saturday and the resisted burpees were brutal, but it was a GREAT workout.  Afterwards,  I hung around for a yoga class.

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I don’t typically double up on workouts, but I have been wanting to take the Monday morning teacher’s class for awhile.  With a busy week ahead, today was the perfect day to get there.  The class was tough, not just because I was tired, but absolutely incredible and inspiring.  I left the yoga studio feeling invigorated for the week ahead and at peace with the week behind.  I ran a few more errands, including the grocery store where I stocked up on fresh produce and meat for this week’s meal plan.

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I made lunch and then began the serious multitasking with laundry, meal planning, and initial packing piles.  And continued to look for our marriage licenses which now appear to be totally gone.  Ugh!  In the kitchen, I put tomorrow’s dinner in the crockpot and began pealing carrots.

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For lunch this week, I decided to try Candice Kumai’s cleansing soup.  I love starting the year with a warm and hearty clean soup!

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The soup was fairly easy to make until the end.  My food processor isn’t big enough to hold everything, so I did it in batches.  However, they turned out inconsistent, so I ended up taking my immersion blender to the entire bowl in the end.

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Which made a HUGE mess, but worked like a charm.

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I spent the rest of the afternoon working away on a variety of things including making a batch of Fig and Date Energy Balls and trying on my bathing suits before going back to the kitchen to make dinner.

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Since my crockpot was in use, I washed my Dutch Oven for it’s next job.  For the second week in a row, Cooper kept me company while he begged for his dinner.

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I accomplished a whole bunch of stuff today, so as always on Monday nights, I happily collapsed onto my couch for a bit of down time before bed.  After packing up tomorrow’s lunch, of course.

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Do you multitask?  I do it ALL the time…even right now : )

Meal Planning 1/11/15

Monday: Turkey Meatballs (recipe to come)

Tuesday: Slow Cooker Island Pulled Chicken

Wednesday: Feta and Spinach Chicken Burgers and Broccoli

Thursday: Pork and Veggies

 

Cleansing Carrot Ginger Soup

From Candice Kumai

Ingredients

1 tablespoon extra-virgin olive oil

1  yellow onion, finely diced

2  pounds organic carrots (2 bags) scrubbed, peeled, rough chopped

4 garlic cloves, crushed

1 bay leaf, dried

2-3 tablespoons ginger, freshly grated

6-8 cups low-sodium vegetable or chicken stock (*depending on desired consistency)

1⁄2 teaspoon nutmeg

1⁄2 teaspoon sea salt, to taste

Directions

In a large stockpot, over medium heat, add the olive oil and sauté the onions just until soft and fragrant, approximately 8 minutes, stirring occasionally.

Add carrots, garlic, bay leaf, ginger and sauté for an- other 20 minutes, stirring occasionally.

Add in the stock and turn the heat up to medium (a mild simmer). Cook carrots and onion until soft, approximately 20 additional minutes. Remove the bay leaf, discard.

Carefully add the soup to a food processor or blender (an immersion/handheld blender works, as well). Pulse until well combined and a pureed soup forms. Season nutmeg and sea salt. Ladle into soup bowls and serve hot. If desired add a bit of extra ginger, or orange zest to top off soup.

*For a thick soup opt for 6 cups of stock; for a thinner soup go for 8 cups.

The First Meal Plan of 2016

After eating a whole lotta fried food on January 1st, I knew the rest of this week needed to include some greens.  And I had bought some veggies to go with our aps on new years day and…umm…totally forgot about them while I was drinking mimosas and eating off the cheese plate.

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So, I started my Monday at the gym and then swung by the grocery store on my way home. You will definitely see a theme to this week’s meal plan…lean meats and veggies!  Exactly what we need to start the year off feeling good and energized.

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I had a busy Monday picking up the pieces of a fun filled 4 day weekend.  When I came home, I found my un used veggies and started making Buffalo Turkey Chili for lunch this week. 

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It was fun to use our super sharp new knives to easily dice up the veggies.

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And this is one of my favorite chilies!  Note: recipe is below!  You can make it with chicken or turkey.

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I had company in the kitchen, who was less helpful and more sing whine for my dinner : )

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I can’t blame him because I think he is still recovering from his cousin Roscoe’s visit.  On the exercise front, yesterday morning was a run around the track(and more Serial) and tomorrow morning, it’s treadmill intervals.  And I am planning to bring the BOY with me. 

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Which means, that I will be heading to bed soon.  The goal…to rock the new sale bikini I just bought for under 30$ from Athleta that finally arrived in the mail today.  #Countdowntohoneymoon

 

Meal Planning 1/04/15

Monday: Turkey Burgers and Sprouts

Tuesday: Chicken Tacos (made from 2 Ingredient Chicken)

Wednesday: Fish and Veggies

Thursday: Pork and Veggies

Lunch: Buffalo Turkey Chili

Too Tired to Come Up with a Title

I seriously had a difficult time getting myself out of my warm cozy bed this morning!  And I think the BOY was struggling as well.  We had a really fun weekend!  Saturday morning, I was back on my mat with my last session of kids yoga this year.  It is a unique group because my younger class is all at the top end of the age range and have been doing yoga with me for a bit, so we were able to try some new stuff.  They stuck with it all and did great!

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My older class is a mix of abilities and new and experienced kids.  It is a huge learning experience for me to try to teach to everybody while making sure all of the kids feel successful and comfortable.  The morning flew by, and I left work feeling grateful to have the opportunity to share my passion for yoga with this amazing group of kids.

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I spent the rest of Saturday running around and luckily had some downtime on Sunday.  Then we went to my parents house to celebrate the first night of Hanukkah. 

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After dinner, the BOY and I went to Bed Bath for our registry completion event.  We bought a few big things for the kitchen including a gorgeous knife set and this…

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I am still drooling over it!

After the weekend, it’s no wonder when our alarm went off this morning, we were more than happy to stay in bed.   And Cooper was more than happy to join us!  While the BOY drove off to the train, I met my trainer for a strength session.

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Then stopped by the grocery store on the way home.  When I was in NY I had the simplest and tastiest Maple latte so I decided to recreate one while I unpacked groceries and took a little downtime to catch up on emails and make my list for the day ahead.  Big things on today’s list included an oil change, holiday cards, and setting up our Hanukkah décor.

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On top of that, I baked two loaves of Cinnamon Delight Bread and two dozen 3 Ingredient Peanut Butter Cookies.

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Since I was making Thai Peanut Butter Chicken, I figured it would be easy to use my extra homemade peanut butter for cookies.  And I love that I always have ingredients to make this recipe in my pantry.

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Do you love my Hanukkah spatula???

After running around ALL day, I was absolutely exhausted!  And stuffed with leftover potato pancakes and cookies.  I made an easy dinner of turkey burgers before cleaning everything up and sinking into my couch.  Good Night!

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Meal Planning 12/07/15

Monday: Spinach Feta Turkey Burgers

Tuesday: Clean Peanutty Thai Chicken

Wednesday: Tilapia

Thursday: TBD

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3 Ingredient Peanut Butter Cookies

From Gimme Some Oven

Ingredients

    • 1 cup peanut butter (crunchy or creamy…I used homemade)

    • 1 cup sugar (plus extra for dipping if desired)

    • 1 egg

        Directions

        Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

        Using an electric mixer or a strong spoon, mix together the peanut butter, white sugar and egg until smooth.

        Form dough into round tablespoon-fulls. Then roll in an extra bowl of sugar, if desired, to coat the outside of the dough ball. Place on the baking sheet at least 2 inches apart, and then use a fork to flatten and form a cross pattern.

        Bake for 6 to 8 minutes, until the cookies are just slightly browned on the bottom, being careful not to over-bake. Remove and let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

        The First Frost is the Coldest {and a Tangent Tuesday}

        So I was ready for a bit of a change…

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        And a rich new fall hair color!  After rocking my natural color for a good 10 years, it was time to have some fun!

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        I had a super busy Monday…the gym, a lunch date (tacos and guac), shopping, crockpotting, and then a hair appointment.  I got home after sun down but even the BOY noticed my new hair color.  Unlike when I got bangs and it took him 3 days to notice, this week he approved right away.  We had leftovers for dinner.  Our friends are amazing and sent us home with ribs, mashed potatoes, and cake : ) 

        We have an exciting week ahead…our 1 month anniversary (is today!) and the BOY’s birthday…so lots to celebrate!

        And celebrations require sweets!

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        This weekend, I made the most amazing Monster Bars and Oatmeal Raisin Cookies.  Both are disappearing quickly.

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        This morning, I took my new tennies for a test drive. 

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        It was about 30 degrees and way too cold.  Well, I’m sure in a few weeks, I’ll be wishing it was that warm, but it got me thinking…Brrr…that first frost is the coldest (and toughest)!

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        I ran about 5 miles and although I LOVED my new shoes, my fingers didn’t warm up until 3 patients into my day : )

        I’ve ran out of tangents so I am off to bed…

        What’s your Tuesday tangent?

         

        Meal Planning 11/09/15

        Monday: Leftovers

        Tuesday: Crockpot Chicken Curry

        Wednesday: Sushi for the BOY’s Birthday Dinner

        Thursday: Tacos

         

        Oatmeal Raisin Cookies

        From Two Peas and Their Pod

        Ingredients

        1/2 cup butter, softened
        2/3 cup light brown sugar
        1 egg
        1 tsp. vanilla extract
        3/4 cup all-purpose flour
        1/2 tsp. baking soda
        3/4 tsp. cinnamon
        Dash of nutmeg
        1/4 tsp. salt
        1 1/2 cups old fashioned oats
        3/4 cup of raisins

        Directions

        Preheat oven to 350°F.

        In a small bowl add the raisins and cover with water. Let them sit for five minutes. This will help plump them up.

        In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth and creamy. In a separate small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter/sugar mixture. Blend until combined. Stir in the oats and raisins.

        Spoon about a tablespoon of dough into a round ball, leaving space between each cookie. They will spread a little. Bake them for 10 to 12 minutes. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for five minutes before transferring them to cooling rack.