4 weeks.... what?!

Four weeks ago we attempted to "have" a baby. We tried, for 12 whole hours. He wasn't coming on his own, so my doctor went the induction route.  If there is truth in laughter being the best medicine, I wouldn't have succumb to the glorious epidural, because we laughed all day.  Hubs and I will often take people of guard with our inappropriate humor and "did they just say that out loud" comments. Everything was progressing awesome, and fast.  Doctor check ins were on a 3 hour  rotation. We rocked the whole "dilation" thing in a few hours, and then hit 9 1/2 cm. With a light at the end of our "you just feel pressure right?!" tunnel, we hit the brakes. Big Head wasn't going to make through the door.  Medically speaking it was a classic case of round peg, square hole.  My doctor said we could push for a few hours, but in the end we were headed the c section route.  At this point in the day I was good with it. I mean he had to come out and why put off the inevitable. Truth be told, I was STARVING and I thought a c section would put me closer to food. (by the way, I was wrong... I survived for the next 12 hours on smuggled Graham Crackers).

"Oh we are having a baby in the next hour, when can I eat?" I'm sensitive. Sign me up for mother of the year ;).

I skipped EVERY section of the baby studies regarding the C section, because I knew I wasn't having one. Ha- not that it would have mattered because when you are strapped down to a table, pumped full of so many drugs you couldn't wiggle your big toe you really don't have any say in what's happening.

Once things got rolling, it was quick. Our son was born- I didn' t have him,  my day ended when  tactical team of doctors and nurses safely removed the barricaded little boy in my stomach. 

Newsworthy?! No, but it's made a mark on our life journey.
We've learned quite a bit in 4 short weeks, from our little Yoda baby.

sleep you won't.
boobs are mine.
puke you  have in your hair, yeeeeessss!
angry I am, change me you must.

Stay tuned for more of life's lessons and journeys! For now we will stop and celebrate 4 weeks of success!  Four weeks of survival, thriving, growing, loving and learning.  Hubs and I continue to fill each day with laughter, lots and lots of laughter (and sometimes wine!). 

Cheers to you little boy!

 

Summery Eats

In normal summer fashion, we would backpack, camp, hike, cook, photograph, write and eat for 12 weeks.  Veggies would be flowing from the fridge, wine would be topped off, and this blog wouldn't be nearly so neglected.  This summer wasn't normal. With the passing of my stepfather, transferring to a new school location, switch up on hubby's job, oh and getting pregnant- this summer was anything but normal.  So instead of the traditional summer fare, I feasted on bagel thins, saltines, ice water, and very few things that grow from the ground.  There were food adversions to things I normal love- and previously raved about on here! I'm looking at you portabellas, stay far far away from me and we'll be okay!

So for the 10 or so weeks of summer allotted this year, most of them were spent on the couch sleeping off what felt like a never ending hangover- minus the big night out!  Trips were put on hold, working out is a day dream I have, and the refrigerator never looked so sad in all it's plugged in life.  Steve's beloved chicken and I made enemies and it was a bland, bland summer.  Sometime in early August things started to change.  Energy levels crept back up, different foods full of life and color were purchased, small amounts of our feathered friend were being consumed... oh yeah welcome 2nd trimester, WELCOME!!!

The dogs were getting walked again, even if walking is the only thing I can deem as "exercise" it was something that didn't involve our couch. Good enough for me...

So to wrap up summer, and bring on the month that will eventually lead to Fall we toasted with a summer inspired dish. Yes it is long overdue, as summer ushered in months ago, but well worth the wait.

Grilled Shrimp with Gazpacho Salsa
1 lb Large shrimp (Costco had tiger shrimp that were perfect for this!)
1/2 cup white wine
1/2 cup olive oil + 2 Tbsp
1 tomato, diced (seeds, skin, juices and all)
1/4 red pepper, diced
1/4 green pepper, diced
1/2 cucumber, diced
garlic
salt and pepper
cayenne pepper
lime juice


Peel shrimp and marinate in olive oil and wine. Season lightly with salt and pepper.

In large bowl, mix all of the veggies up.  Toss with 2 Tbsp olive oil, and season to taste with salt and pepper. Give it a stir.  Dust with garlic powder, stir and taste. Dust with Cayenne pepper, stir and taste.  I start with small amounts of seasoning and adjust as needed.  I like the punch of cayenne, and did 3 separate additions until I finally reached the desired heat.  Add just a hint of lime, not even enough to actually measure out, for brightness! 

Get a grill super hot, and grill the shrimp- ours took about 1 1/2 minutes per side! They were pretty big. Once you flip to second side, top lightly with some of the salsa.

Remove from grill and serve with the Gazpacho salsa.


Whether you are welcoming in summer, or sending it on it's hot and humid merry way- these are the perfect way to kick start your meal.  And now that I'm back to the land of the veggie-loving living, let's hope for a more updated well spiced life.

oh hey there vegetables.... let's make up for lost time!

For a good time make these....

... and then call me for dinner!
Do yourself a favor and put this into your dinner ideas for this week or next! Share them with someone you love- not like- L.O.V.E. !! When I came home from work I wanted to go with something different- as in I've eaten so much chicken I may have feathers soon!  I recently picked up some portabellas, both large and small. My original plan was ground beef and baby bellas, but everything I googled for inspiration ended up resembling beef stroganoff. Not exactly what I was going for!

This was born out of the desperate need to eat beef, not doused in creamy sauce, over egg noodles.  We all draw our inspirations from somewhere, just so happens mine was from a list crossed off, and face full of frustration. Wheels spinning, ingredients flying out of the fridge, and oven preheating dinner was put together in about 40ish minutes!

If you need sweet revenge, make these and eat them in front of whoever is deserving of it. It's the adult thing to do!

Beef Stuffed Portabella Caps
1 lb lean ground beef
2 large portabella mushroom caps- could have used 4 oops
1/2 cup diced onion
3 large cloves of garlic finely chopped
3 Tbsp olive oil
4 Tbsp Panko
4 Tbsp Balsamic Vinegar
salt and pepper
basil
garlic powder
rosemary
red pepper flakes
Goat cheese garnish

Pre heat oven to 400.
Use a spoon to clean the inside of the mushroom up. Chop it up to mix in with beef.  Over medium heat cook onions and garlic until fragrant and translucent.  Mix in with beef, panko, and vinegar.  Stuff the mushrooms resembling a GIANT meatball!  Top with garlic powder, sprinkle with pepper flakes, rosemary, and basil!  The key is in the rosemary!!!  I baked these for 30 minutes.

I served this over whole wheat pasta with kale- tossed with olive oil and black pepper.  To wrap it up generously place goat cheese on top. The creaminess of the goat cheese mixed with the rosemary ties the whole thing together. 

Steve's already put in a request for them again!

Go ahead and pin this, spread the spice!!!

Kiwi Mango Vinaigrette

I posed the question on Facebook the other day about kiwi eating. I go for the full kiwi effect- fuzz and all! A friend equated it to a toothbrush for your belly, and I like that!  Many went the way of a fuzz free kiwi.  For tonights dinner, I went without the fuzz!
I needed some fresh and light dinner to balance the festive food filled weekend.  So atop a piece of grilled mahi, resting on mixed greens, went this dressing! Garnished with avocado slices and red onion, it's the kind of dinner that energizes you! Lucky for me there is leftover dressing for lunches this week. Mixed with quinoa, this would be a healthy lunch powerhouse!

Kiwi Mango Vinaigrette
1 peeled kiwi
1 peeled mango
2 cloves garlic
1/3 cup white vinegar
1/3 cup olive oil
3 Tbsp honey
1 handful fresh cilantro
salt and pepper- to taste


Allow the food processor time to whirl the mixture into a light, sweet, slightly tangy dressing!

The Main Event

After months of planning, The Bride and her Main Man made it official in front of friends and family.  She was absolutely stunning! She knows how to throw a party, and even convinced hubs to dance with me (a request usually saved for the kitchen or the deck!)
With an early afternoon arrival we nibbled on chicken salad while waiting on the Glam Squad to come do their magic.
Though I haven't done it yet I think it would be equally amazing to go all veg with it and substitute Chickpeas for chicken...

This made enough for  6 people, plus leftovers for post reception noshing!

Leave 5 skinless/boneless chicken breasts marinating in Italian dressing for 4+ hours.
Cut into strips and grill.
Place chicken breasts in food processor  and pulse for a quick chop of the chicken.
For the dressing mix the following together before pouring over chicken;
1/2 cup Mayo (I love the reduced fat with Olive Oil!)
1/2 cup Greek Yogurt
3 Tbsp Olive Oil
1/4 cup apple cider vinegar (tweak to your liking of zingy-ness)
1 packet Good Seasonings Zesty Italian mix
2 tsp Agave Nectar
3 Tbsp water
2 Tbsp Onion powder
2 Tbsp Garlic Powder
1/2 tsp dill
2 Tbsp basil
Mix well, and pour over chicken!  Enjoy on whole wheat wrap, or fluffy soft bun!

Have cheese, will travel!

Blogger says this is my 102nd post.  Missed the big 100 post party... oops! Guess I'll have to make up for it by blitzing the blog to get to 200 posts... and really get down!

Today is the wedding day of a very awesome childhood friend.  We met 20 years ago when my family moved into our suburban utopia, and her family was right down the street!  Cue bike riding, park days, pool playing, and sleepovers that laid the foundation of youth into adolescence!
A couple of weekends ago we celebrated The Bride in Charlottesville style- a rented car took us to wineries and we finished up the evening with dinner and drinks! Needless to say more silly memories were made and random fits of laughter spontaneously erupts when the bride, her sister, and I are able to get together!

To balance out the wine we were tasting I packed some cheese and crackers. I love the versatility of goat cheese. It pairs equally as well with sweet fruits as it does savory herbs.  The spread for crackers originally was a blend of chopped roasted almonds, and dried cranberries, mixed in with goat cheese, and drizzled with honey!

With an early primping start to today's wedding festivities I'm loading up a cooler with chicken salad (recipe soon....mmm) and some easy snacks! Today's goat cheese medley has roasted pecans, dried cherries, and an agave drizzle!  Its tasty AND pretty- with a slight pink hue after spending a brief couple of seconds in the food processor.  Easy and tasty always make a wonderful match.

In an oven set at 400 degrees roast chopped pecans for 5- minutes.
In a food processor, pulse dried fruit (cherries today), pecans, and goat cheese.
Form into ball, or log, or whatever fanciful shape you desire...a goat cheese dove perhaps?!

Time to get ready for some celebrating!  Congratulations to two wonderful people! I feel so incredibly lucky to be there to celebrate the day with you!

A rainy Saturday night

While running Saturday errands, we decided to do smaller nibbles for dinner. Without the desire to settle for 1 particular style, we opted for an assortment of foods that would typically be meal starters.  To kick off a rainy evening of grilling, guitar, wine, and beer, we ate smoked salmon sushi rolls.  The smoked salmon with red peppers, cucumber, and avocado were perfect with  wasabi soy sauce. Ever the novice sushi roller, several attempts were made to create the rolls cylindrical appearance.  They were a great way to start the night with my favorite person!

Spring Back

With Spring's arrival it was time for our annual backpacking trip- see hubby's recap! Easter weekend offers one of the first chances for us to get away, sleep in our tent- jam packed with 2 pups- that kicks off our year of travel! Energized by a quick birthday hiking adventure last weekend, we set out to push a little further, hike a little harder, and sleep amongst towering trees and brightly lit stars.



While trips are amazing, so is the feeling of getting home to the creature comforts we've been without for a few days that makes us appreciate them that much more, and planning the next adventure.  So with screaming calf muscles and serious cravings for anything not from a wrapper or crammed into bar form, I loaded us up on protein tonight.

I made these amazing meatballs a few weeks ago- a spin off of burgers one of my dear friends created a few summers ago!  Tonight's version was tweaked a bit more.  One of hubby's friends hooked us up with fresh ground deer burger- not a fan of venison, leave it out!  Feeling adventurous, seek it out! What is more perfect than something so free range and organic...?!  I'll jump off that soapbox!

When prompted with meatballs for dinner, a lukewarm reception is expected. Nothing is sassy and exciting about a meatball. It conjures up vision of crockpots, toothpicks, and indigestion inducing sauce.  But throw in some roasted garlic, fresh spinach, and a grill and the luke warm reception is replaced with mouthwatering, and second helpings! 


I served mine with sauteed onion, mushroom, and asparagus quinoa- and substituted israeli cous cous for hubby's quinoa! 

Grilled Spinach and Feta Meatballs
1 lb. ground chicken
1/2 lb. ground deer burger
1/2 cup feta
1 1/2 cups chopped fresh spinach
2/ Tbsp olive oil
3 cloves roasted garlic (chopped)
1 Tbsp freshly ground pepper
1 tsp sea salt

Mix well together and roll into 2 inch balls. Place on foil sprayed with cooking spray.  Heat grill to high heat and cook meatballs on foil, on the grill.  Roll every five (or so) minutes until they are well cooked.  Mine were on about 20 minutes.

If only all of life's ordinary- at times boring- situations could be solved by a grill... what a tasty world it would be!

Hollandaise

This winter has lacked that whole "wintery feel" with repeated weeks of 50 and 60 degree temps. So what better time to start a yard reconstruction project than on a Saturday night- by the glow of truck headlights- only to finish during the only snowstorm we've seen this year.  Totally normal right?!  The  true feat of the weekend has been the relaxed vibe that settled in, sometime Friday afternoon-while a stylist set free the split ends of my hair!!  One dinner date at Emilio's later, with sangria obviously accompanying the boiled octopus tapas and the stress of the last few weeks drifted away.
Enter Saturday morning. While cruising cooking light online, I came across and ultimately started craving this.  Not having Canadian Bacon didn't discourage my morning masterpiece. Not really feeling the heaviness of traditional Hollandaise sauce, my goal was to create something lighter while keeping the full flavor intact.  Thankful to the many vegan recipes dedicated to egg/butter free Hollandaise Sauce- this blend of ideas was created and savored, mentally stored for my next fancy feeling feast- and 1 less chicken loses it's life! Win-win for everyone, don't you think

Holy Healthy Hollandaise
1/4 cup drained and rinsed Chickpeas
1/4 cup Plain Greek Yogurt
3 Tbsp Lemon Juice
2 Tbsp Nutritional Yeast
Splash Worcestershire
Salt, pepper, and cayenne pepper to taste
1/2 Tsp Turmeric
3 Tbsp Coconut Oil
1/4 cup water

Give it some alone time in the food processor- enough to take the grainy texture from the chickpeas and make it smooth.  Warm in a sauce pan and server over everything... eggs.

Valentine's Day

I dig my blog, obviously or I'd never sit down to write it. I love looking back to see what was happening last year- or even almost 2 years ago. Recently reading last years post of Valentine's Day, made me realize (again) somethings never change. I'm still the same Valentine's Day Scrooge! Not that I don't want to share romantic evenings with my hubby, I just don't want the preset version of when, where, and how. Hallmark standard is buy me things, take me out, do this on February 14th. I'd rather have my version- build me something beautiful, cook with me, do so whenever the mood strikes you. We did spend the 14th in the kitchen. We did create something special, but for no other reason than it's been a hell of a busy past 6 weeks and we wanted to hang out. After spending 6 weeks searching for a replacement vehicle for my "purchased at 21, driven all over God's creation, buttons popping off daily" Jetta, we brought home our newest mountain chasing, beach cruiser. Major life todo for 2012- checked off (stress slowly lowering)! Work life went all cra-zay for a minute there, as it does every mid year- and that too slowly settled. So after a pretty long work meeting on a no different that any other Tuesday night we cooked.

Honey Sriracha Glazed Salmon over Israeli Cous Cous

Over medium high grill, place salmon. In last few minutes of grilling glaze with equal parts honey-sriracha.  Season with salt and pepper.  Top with olive oil lemon sauteed calamari.  Serve over Israeli cous cous with sauteed fennel and spinach- and loads of fresh garlic and onions!

Now pour some wine, light some candles, turn on some music- and pass me the Russel Stovers!

Strawberry Soft Serve

Something I saw the other day stuck with me and I haven't been able to shake it- strawberry ice cream.  Not normally my go to choice, I'm more of a chocolate girl, but I have been CRAVING some strawberries in a major way.  As luck would have it the only sugars passing my lips this week come from fruits and veggies, and soft serve is as easy as a frozen banana. After dinner- a Clean Eating Magazine recipe won again- a lightened up version of taco bowls for me, and enchiladas for my main man, I attacked my TRX with a vengeance.  My arms are jello, and my legs are shaking- but that didn't stop me from whipping up two bowls of homemade strawberry soft serve- by whipping up I mean I had to hit the pulse button a few times, complicated stuff we have going on!  Into the food processor went 2 frozen bananas, and a  handful of frozen strawberries.  It did it's food "processing" for a few minutes, and viola- creamy, cold, strawberry soft serve without any additional sugars added! No extra sugar... no big deal!

something forbidden...

What better way to spice up a Monday evening than to start it off with something a little forbidden, and a wine glass full of water ;) I have a special bag of forbidden rice I keep in my pantry. I save it for special recipes and Monday nights! Right before drifting off to sleep last night I flipped to a picture in my Clean Eating Magazine of Salmon over Forbidden rice salad and made a mental pin! After a long day at work it was nice to already have a plan for dinner. 

Forbidden rice gets its name from a dish saved for Royalty, in Asia, a really long time ago- before Whole Foods made it un-forbidden to all us non-Royals!  Google will tell you all the nutritional stats related to the black grained rice- totally worth a read. It will describe its slightly nutty flavor. Nothing you  read will compare to the mild flavor and fantastic texture of actually eating the rice. Its worth a trip to the Whole Foods, no matter how many hippies hybrids cut you off in the parking lot... I joke... kinda :)

Tonight my forbidden bed... of rice.. was topped with Thai-inspired sauteed salmon and veggies.  Veering off from Clean Eating's recipe I came up with this little beauty. Totally worthy of  weekend dinner, but easy enough to make on a Monday- a rainy, inside recess, kind of Monday at that!

Bring two cups of water to a boil, add 1 cup rice. Cover and lower heat for 25 minutes.

While rice cooks mix the following together in a bowl:

1 diced red pepper

1/4 cup chopped fresh cilantro- save 2 Tbsp for garnish

1 finely chopped jalapeno- seeds and ribs removed depending on how spicy you like it!

4 thinly sliced green onions- save 1/2 for garnish

2 minced cloves of garlic

You'll also need:

1 Tbsp Olive Oil

2 Tbsp Soy Sauce

2 tsp lime juice

4 Tbsp lite Coconut Milk- I seriously opened a whole can for 4 Tbsp- expect more Asian Food this week Hubby!

1 tsp sesame seeds

splash of vinegar- I used apple cider

Over mediumish heat, add oil to a pan and quick swirl the first 5 ingredients- less than 2 min.  Add lime juice, soy sauce, vinegar, coconut milk, and sesame seeds and heat until just bubbling

Remove mixture from pan.

Allow pan to regain heat and add Salmon.  Cook over medium high heat for 3-4 minutes per side. 

When fish flakes its done-  I like mine medium rare, so a little less time works better for me.

Assemble over your forbidden rice bed, and top with pepper/onion/jalapenos.  Add fresh onion and cilantro on top. 

I ate mine like this, ya know since I've broken up with non fruit sugar for the week, but hubs was super stoked when I drizzled honey sriracha over his.  Equal parts honey and sriracha mixed and drizzled over ANYTHING and you're set! It was perfect for tonights dinner.

**Don't forget to find A Well Spiced Life on Facebook!!! Instant post updates for you and motivation for me... win win situation I think!

it's what's for lunch...

Sunday generally sets the mood for my week. It will either be rushed with half finished projects, or a crossed off to do list that leaves me well placed for the upcoming work week.  This Sunday was productive, a good sign for my upcoming, scheduled to the brim week!  In order to maximize time at home Monday- Friday, lunches have been set up with easy to grab (and no sugar for me...) options that we can take to work.  Hubby and I don't typically eat out at work, except for the occasional lunch date, which means we pack lunches everyday for both of us.  Aside from being so much more affordable, what we pack is pretty healthy!  There's standard always fruits, veggie bags, almonds, greek yogurt, and standard leftovers or salads.  I have been consistently taking a leafy green salad. Sometimes its exciting- like tomorrows with roasted beets, goat cheese, and black olives- other times its pretty standard and leaves me hungry shortly after eating it, probably out of food-boredom. To keep things exciting, and make sure I have time to devote to my TRX and running shoes, our salads are set up and ready to go!  Toppings and add ins are chopped up and ready to be assembled super quick!  Of course leftovers always make an appearance throughout this week- we're starting with some super homemade beef and veggie soup.

 Having dinners planned out helps too- but that isn't super rigid. Some nights I want to cooooooooooook, and some nights I just want to eat, and quickly!  It all depends on what the day has been like.  I make a loose plan, that is super flexible, or randomly browse the epicurious app!  This week should include a veggie lasagna, meatballs (of some variety), soup (I'm thinking chicken and dumplings), salmon- and that is about as far as my planning goes.

With a few less things to worry about this week, maybe there will even be more posts! Could it be, AWSL has regained momentum?!

Hey Sug-ah!

The other day a friend posted on FB (sidenote AWSL has a FB page!!! Welcome to the 21st century lil' blog o' mine!)  a link about SUGAR!!!  This comes coincidentally after a "Paula Deen has diabetes news cast."  I have very passionate feelings about the S word.  My sugar limitations are strictly a personal  eating belief, that even in moderation- you can still have TOO much.  We don't drink sodas, rarely have juice, and stick to desserts made in someones kitchen-mainly around the holidays.  It's pretty easy to weed out the major sugar sources from our home BUT we do love our craft beer, red wines, dark chocolate, and Agave  nectar.  With debates surrounding agave and its likeness to High Fructose Corn Syrup, I feel like I am a hypocrite when I use it in coffee, oatmeal, or to sweeten up a smoothie!   Why have one but not the other?  To shake things up this week I'm taking the classic avoidance approach with the sweet stuff. Coffee will just be blonde, not sweet!  Chocolate will be unapproachable, and red wine will have to just gather some dust in dining room for a bit longer. 
- this mornings smoothie had no extra sweetness added, just the fruit!

This also means no more granola bars for breakfast, greek yogurt without honey, and paying extra attention to anything not homemade. EEEK!

Why this week? Why this challenge?

Why not?!  No sense in putting something off, when motivation is chomping at the bit for a good personal challenge!  I've nixed the major offenders- soft drinks, lil' debbies, juices, daily desserts- but that doesn't mean I can't make my diet even better!

Cheers (tap water in a wine glass of course- you can't buy that kind of class!) to a challenge!

Greetings From...

SUNNY FLORIDA  er, Wintery Weather VA is more like it! We woke up yesterday to a wet, ice covered deck, followed by morning rain.  Though today has been dry, the cool temperatures remain.  Not to worry we are looking at high's in the 60's this week, because that makes a lot of sense!  For some odd reason, I have been on a mid-winter smoothie kick. Last week it was pumpkin laced, today we have "Hi- wish I were on a warm beach, but not in a bikini yet" flavored variety.  Your standard frozen strawberries, banana, and mixed fruit that you need to either use or get rid of blended with 1 cup greek yogurt, 1/2 cup 1% milk, 1/2 cup water, and topped with unsweetened shredded coconut.

Its pretty standard, but if I lean up against the fireplace (after I fight for a spot between these two heat hogs, like hubs demonstrates above), close my eyes really tight, I am suddenly sitting on a beach- with nothing but the sand, ocean, and my strawberry smoothie. Where did your breakfast take you today?

this and that

2012 is off to a busy start! With so many things to accomplish, and so few free hours to do so,  the blog has been lacking updates. I  promise we aren't starving artists overhere! It's anything but.  So far our new year has us planning an epic trip, catching up on the never ending decorating of our house, getting ready for a FABULOUS friend's Spring Wedding, checking off major life todos, and planning a 5 year anniversary celebration.  Like anything a routine will develop- and things will settle down!  Until then- FOOOOOOD!!!!



Tomato tower- with "oven fried" greenies!




Grilled Shrimp, rockfish, and pineapple




Hubby's BBQ chicken pizza- a Pioneer Woman Recipe




Grilled bread with Roasted Beets and Goat Cheese




Asian Seafood Stirfry




Fish Tacos- wrapped in lettuce



30 is the new....

In the week leading up to my 30th birthday, I was given wonderful advice on how to approach the impending day! It's neat to see so many different perspectives on the topic of age.  Taking jabs at myself, and my new "old" factor, was more in lighthearted nature than anything else, as I love where I am. So as the passengers of the "30 is the new 20 ship" take off, I'm going to hang out and let 30 just be 30.  No reason to go down the road of the 20's again, once was enough thank you! Wrapping up a decade gives time to reflect on the MAJOR (ten years in the making) todo list.  Checking off graduate school, starting a career, meeting- crushing on- dating- and then marrying my soul mate, selling a house in a depressed market and moving out to the country, rescuing 3 amazing animals, making new lifelong girlfriends and spending time with my 'oldest' friends, taking better care of myself, hiking mountains and sleeping on top of them, discovering our own ocean front oasis, and so much more.  So much accomplished, and even more left to be discovered. So I welcome 30, it's challenges, excitement, and mundane moments!

To kick off my new year, we met up with my family at Tarrant's for dinner.  With a wide selections of food and beer everyone's tastes would be met!  The service was AWESOME, and the food was perfect. There was no rush to the evening, but no lag either. We sampled appetizers, ordered our entrees, and finished with desserts!  I couldn't leave 29 behind without a chocolate covered canoli!

It was such a special night, to wine- er...beer- and dine with the people I love the most. After dinner, and hugging my parents goodbye, hubs, sister +1, and I went to Pennylane. Another instittution of the 20's that will always be a mainstay!  We enjoyed another pint before heading home!

Friday's dinner was the kind of night where everything fits together so perfect, you wake up the next morning still glowing from the warmth of love that surrounded you!

Saturday's celebration brought on a romantic dinner for two at our favorite spot- no reservations needed! I was kicked out of the kitchen while hubby took care of everything. After a quick TRX fix, I jumped back into the book I was reading on my new Kindle Fire!  I was invited back downstairs for the 1st of 3 courses!  Grilled eggplant with parmesan. Simple and heavenly with a drizzle of balsamic reduction. My wine glass was never empty, and the service was extra good looking :)  

                

Following the eggplant was a bowl of homemade Maryland Rockfish and Seafood soup.  With fresh rockfish in the fridge, thanks to my FIL's recent Chesapeake Bay fishing trip,  Steve created a soul warming bowl of seafood, veggies, and broth that I hope will be replecated many, MANY, times to come.

I was completely satisfied, and even still he hit me with a 3rd course. This time the rockfish fillets were marniated in olive oil and lime juice, before being grilled. They were accompanied by Israeli cous couse, with veggies and a garlic basil butter. The butter was not needed, but I couldn't stop from taking dips.  The rockfish by itself was unbelievable!

We cranked up all of the Christmas lights- all 2000 outdoor twinkling bulbs- and headed outside to toast my birthday, and celebrate with a few more surprises! 

I couldn't have asked for a more perfect welcoming into my 30th year! Being able to spend time with the people I love was the most perfect gift ever!

time to make the doughnuts...

I am pretty late to the doughnut pan party, but I have arrived none the less!! I am so glad I added this $10.00 bed bath and beyond addition to my mini muffin tin, mini bread loaf, mini tart collection of bakeware.  I do not pride myself in baking, but will on occasion create a healthier version of the good stuff that doesn't resemble cardboard. 

Enter the doughnut.

Traditional fried doughnuts glazed in sugar are fantastic, however as I creep closer to 30 (20 more days!!!) I need not be reminded of every naughty nibble.... hello metabolism melt down!!!




source

If you're a fan of the Lindt dark chocolate bar with sea salt, then make these as is. If salt and chocolate aren't your thing, cut the salt back. 

Baked Dark Chocolate Doughnuts

1 cup white wheat flour
1/4 cup agave nectar (won't make it too sweet- add more if you like but balance with a touch of extra flour)
2 Tbsp Cocoa Powder (1 Tbsp Hershey's special Dark Chocolate and 1 Tbsp regular Cocoa powder next time I'm going for 100% dark chocolate!!!)
1/4 tsp baking soda
1 tsp baking powder

1/2 tsp nutmeg

1/2 tsp salt (less if you aren't a fan of the salty chocolate combo)
2 Tbsp cocunut oil
1/4 cup milk
1/4 cup plain greek yogurt
1 tsp vanilla
1 egg

Preheat oven to 350.  Mix dry ingredients (if you are using sugar instead of agave nectar, mix it in with the dry. I mixed the agave with the wet ingredients.)

Beat in room temp coconut oil.  Mix all wet ingredients together and combine everything in mixer.  Stir ingredients until just mixed. No need to overdo it and make a chewy doughnut. 

Use a spatula to move batter into a large plastic bag, snip off the end and pipe into the greased doughnut pan.  *** I have a tall coffee mug I put a quart sized plastic bag in and fold the top around the edge of the mug. It makes the transfer much easier.  I make a small snip on the bottom corner of the bag and pipe around once for each doughnut.  I fill between 1/2 and 3/4 of each mold.

Bake for 8-10 minutes and let cool slightly before removing from pan. Grease again and make any remaining doughnuts.  This made 9 total for us. 

I drizzled organic maple syrup over mine before dusting with unsweetened organic coconut. 

Sweet Tooth

I have a weakness, my sweet achilles heal, if you will! I am a sucker for Reese's Peanut Butter Cups. I also have super strong will power, and can usually avoid a full on chocolate peanut butter binge. When I came across this recipe, I knew I had to make it. 

Chocolate Peanut Butter balls....oh yes!

Mix 1 cup all Natural Organic Peanut Butter
1/4 cup organic maple syrup
1/2 cup Brown rice cereal

Roll into 2 Tbsp sized balls, and drizzle with melted chocolate.

Place in freezer until set (or store in freezer).  When ready to eat, let them sit out for about 10 minutes!

There are no words....

My newest obsession.. one of them

I have completely fallen in love with making granola bars. Every Sunday I look ahead at the week to see what kinds of food we have in the fridge, and plan a couple of meals for those nights when my brain cells are minimal.  I also throw together a batch of granola for quick easy breakfasts or snacks.  With anything, it gets  better with time and each batch is tastier than the last. The base is always the same, however each kind definitely has its own unique flavor and texture. Pumpkin Granola is soft- almost like a cookie. Cocoa Coffee granola is crunchy. Fruit and nut is pretty standard chewy granola.  No matter what flavor variety or texture it is awesome knowing what each ingredient is (and how to pronounce it).  
The base for it all starts with

3  cup old fashioned oats
1 1/2 cups Brown Rice Cereal- think  Rice Crispies but Brown.
1 1/2 cups Millet cereal
1/2 chopped almonds/ raw unsalted cashew mix
1 cup dried fruit (cherries are awesome!)
1 cup unsweetened coconut
1 teaspoon salt

1/2 cup + an extra tablespoon brown sugar
1/2 cup (extra full) brown rice syrup
1/2 cup coconut oil
1/2 cup almond butter
1 teaspoon vanilla extract
2 teaspoon cinnamon (I love cinnamon, if you aren't a fan use less)
dusting of nutmeg

Preheat oven to 350. Line a 9 x 13 pan with parchment paper.  Mix 1st 7 ingredients in mixer.  Heat and stir together remaining ingredients, and add to the dry ingredients.  Press evenly  into pan, and bake for 20-23 minutes.  Once finished, let it cool and cut into squares.

For different variations add ingredients to either dry mix or the melted mixture.  Make them your own! You can change up the nuts, dried fruits, and flavors to create any combo you'd like!

Cocoa coffee- I added 2 Tbsp Dark chocolate cocoa powder and 1/4 cup decaf instant coffee into melted mixture before pouring it on. I LOVED them, however hubby wasn't as big of a fan. I could munch on chocolate covered espresso beans all day though.

Peanut butter granola- I added a 1/2 cup of peanut butter, and cut the almond butter down to 1/4 cup.  It was very tasty, but very crumbly.

Pumpkin- add 1/4 cup pumpkin puree to melted ingredients.  Make sure to add 1/2 cup extra oats to dry ingredients to help balance out the wetness of the pumpkin.


I store these in an air tight container on the counter for the week. We are lucky if they aren't all gone by Friday!