Tag Archives: recipes

 

This week, Eli really started being a little person. Yes, he is totally still a baby, but he’s starting to interact in new ways with us. He’s mimicking what we say (mommy and daddy need to start watching that potty talk) and mimicking what we do. He wants to use a fork like his daddy, and actually accomplished spearing a piece of food and putting it into his mouth. He could not have been happier or more proud of himself! It’s clear that he’s starting to feel that he’s part of a “family” so to speak, and he is really interacting with us.

The other thing he’s doing now is giving kisses, and I don’t think that I’m able to adequately describe how much I love his kisses. I could just EAT him.

Melt, melt, melt.

In other news, I thought it would be cool to greet my man in the evenings with a signature cocktail.

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the Tuesday

  • 2 oz gin 
  • 1 oz sage infused honey syrup
  • 1 oz fresh lemon juice
  • smoked sea salt for rim garnish

To make the syrup, put 1:1 ratio of honey and water in a pot with a handful of fresh sage leaves, torn. Bring to boil, stirring, and let simmer for about 5 minutes. Turn off the heat. The longer you let it sit, the more flavorful it will be. 

Fill a martini shaker with ice and add all ingredients except salt. Shake vigorously. Moisten a small portion of your martini glass rim (with a little of your leftover lemon, perhaps) and dip in sea salt. Strain into glass and enjoy.

 

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the Wednesday

  • 2 oz Johnnie Walker Black (or bourbon would work!)
  • 3/4 oz star anise infused honey syrup (follow above directions for sage syrup, subbing 1 tsp of star anise for the sage)
  • 1/2 oz fresh lemon juice
  • 1/2 oz Campari

Fill a martini shaker with ice and add all ingredients. Shake vigorously and strain into martini glass. Garnish with lemon zest.

 

But I’m going to knock it off with “welcome home, dear” cocktails, because they apparently make me gain weight. So you could call this an experiment. While I’m all for enjoying myself in the holiday season, we have two weeks before Christmas and I’d totally like to still fit into my clothes by then.

Wine it is!

However, those cocktails are pretty good. The Wednesday (assuming you enjoy the strong, smokey flavor of JWB) is especially delicious and festive.


 

You know how everyone ever always say to take time when you eat. To make sure you savor every bite. Digest. Relax. Etc.

You know that person didn’t have a toddler, right? Or has never met a toddler, either, for that matter.

Lately, eating has become a little bit of a challenge during the day, because Eli is all GO GO GO and he really likes it when he has an audience. Lest you think I’m raising some kind of voyeuristic mama’s boy, I am working at getting past this new awesomeness; however, that doesn’t change the fact that sitting down with a meal and enjoying just doesn’t work out when the baby is hanging on your leg and whining.

Also, because of the weird weather we are having (um, 70 degrees in December?!), it appears my body no long knows what it wants to eat.

So after all that blah blah, here’s my point: quick, delicious recipes are necessary.

This one is my favorite right now, and I’ll just apologize in advance for the imprecise measurements. You know how I roll. Can’t imagine this could get messed up anyway!

Delicious, nutritious, creamy and savory, these farm fresh fried eggs are the perfect contrast to the bitter baby arugula in its slightly acidic red wine dressing. It’s just a perfect mix. It tastes so decadent.

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Eggs ‘n Greens

  • 1 large handful of baby arugula (or two!)
  • Red wine vinegar
  • Olive oil
  • 2 eggs (try your best to find cage free, naturally fed – no soy, etc)
  • 2 tbsp pastured butter (like Kerrygold!)
  • Pure maple syrup
  • Salt n pepper

 

First, melt your butter in a skillet and once nice and hot, crack your eggs in and let them begin their fry.

In a small bowl, combine arugula with a quick pour of red wine vinegar, a dash or two of olive oil, a spill of maple syrup, and a pinch of salt (do you want to kill me yet?). Mix it up. Then plate it.

When your eggs are done to your liking, season with a little salt and pepper, and then place them on top of the greens.

That’s it!

Eat!

It truly takes under 5 minutes from start to finish, and THAT is a wonderful thing.

What are your “in a hurry” meal ideas?

 


 

Confession time: I’m not in love with kale.

 

It’s not that I don’t believe it is a green flippin’ miracle. I love all the good stuff it does. I just don’t like the taste or the texture. It does nothing for me.

So I’ve resorted to simply juicing the heck out of it and calling it a day.

Until now.

 

This is my bastardization of this recipe. Because I can’t follow a recipe to save my life these days.

Or just won’t.

Either way.

It was good. Topped with avocado, sweet potatoes, pom, and a crackle of salt. Crisping the kale is brilliant, and gives it a lighter, crunchier, more easily masticated texture.

You know it was good, because I chose to eat it on my burfday.

 

No sharesies.

But don’t worry, now I’m eating cookies.

Have a great one!

 

 


Hi there! Sorry I’ve been so MIA this week. I’ve had a busy time inside this brain of mine lately, and found myself kind of whirling around with ideas. That kept me quite occupied. There are some changes on the horizon, in a good way, that I believe will be awesome for my business and for my happiness. I’m excited. The serious part though, is in the execution. Time to buckle down and do some hardcore executin’! 🙂

Anyway, my little monster is almost a year old, and that got me to thinking about things we do now that are entirely different than how we used to do them, you know, Pre Baby. Popular terms and activities now how totally different definitions. For example:

Sleeping in. This one used to mean Hubs and I…sleeping in. Like, sleeping, together, in bed, into double digits. It happened every. single. weekend. Now it means, one of us takes the high road and gets up with Eli, while the other tries to convince themselves that they are truly sleeping in, even though it’s 8am and the mind is already running a hundred miles an hour and wondering ridiculous things like – is my SO making the right amount for the morning bottle? Did he poo poo yet? Awesome!

Dinner and a movie. Pretty self explanatory. Pretty standard Friday night stuff. Now turned into Dinner OR a movie. Because either a) the baby sitter won’t stay for the time needed to watch a movie AND eat dinner or b) we can’t stay awake for both.

Romantic gestures. Flowers, hand holding, deep conversation, a fancy meal. Forget that crap. A romantic gesture is Hubs volunteering the clean all the bottles before bedtime. I’m all mushy just thinking about it.

It’s safe to say though, that I wouldn’t trade any of these new definitions for anything in the world. Being Eli’s mommy is the best. It just means working a little harder at keeping your relationship fresh. Thinking outside the box. I’ll let you know when I think of something better than cleaning the bottles.

Anyway, in the spirit of Fall (THE BEST) and motherhood(also THE BEST), I bring you this delicious libation, courtesy of bourbon (really THE BEST).

Spiced Pear Martini

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Makes 2 martinis

Ingredients:
4 oz fresh pear juice with ginger*
1 oz full fat coconut milk
2 oz Bourbon
Allspice

Ice

*I highly suggest juicing 1 large, very ripe pear along with a 1 inch knob of ginger, to get your juice. It’s better for you and infinitely more delicious. However, if you do not have a juicer you could a) blend a pear with your ginger(peeled) and then strain it to get out the pulpy bits b) purchase 100% pear juice and grate your ginger into it with a microplane.

Fill a martini shaker with ice, and then pour all the ingredients into it. Add a dash or two of the allspice. Shake vigorously. Strain into two martini glasses and garnish with another little sprinkle of allspice. Yum!

Enjoy your weekend!


So, this is the best. I cannot imagine why I never made an omelette with a sweeter side before. I was really missing out, but don’t worry, I’ll be making up for lost time!

I used frozen blueberries. Wyman. They are my favorite and I always have a big bag in the freezer. Blueberries are probably the one and only thing I prefer frozen to fresh. You could use fresh though, just cook them a little longer I think. It’s hard to go wrong.

This recipe is whole30 compliant if you cook the omelette in ghee or olive oil and omit the added sweetener.

Blueberry Omelette

  • 1/3 cup frozen blueberries
  • 1 tsp coconut crystals (or sucanat, brown sugar, etc)
  • 1 overflowing tbsp nut butter of choice (I used Justin’s Almond Butter)
  • 2 organic eggs
  • 1 pat butter

Over medium heat, put your blueberries, sweetener, and a touch of water in a sauce pan. Stir it up, keep it on medium heat to warm through.

Beat those eggs like you mean it.

Butter that pan like you mean it. Medium heat in a 12 inch skillet.

Let it heat up fully.

Check on your blueberries for a moment. Raise heat up high for a few seconds, then put it on low and keep it there.

Pour in your eggs. Let it cook for about 2 minutes – the edges will look a little bubbly and if you move the pan around a bit it should slide easily. Flip it.

Careful not to burn it. Burn omelette is yuck. Cook a little longer then flip onto your plate.

Fill your omelette with your nut butter. Maybe I lied about the quantity. Let your heart be your guide.

Pour your blueberries over the omelette.

Rejoice.

Eat.


 

Tomorrow will be a SERIOUS Whole30 results show and recap. I have before and after pictures. I am not sure I’m going to share them.

 

Epic recipe #1

 

Epic recipe #2

And now, I will return to ditzing around behind the power curve.

This Wednesday DEFINITELY has a hump in it.


Sorry for the MIA status this weekend! We ran hard.

I’m going to jump on the Autumn bandwagon and just tell you that I’m swooooning over the weather these days. It’s finally got that wonderful little nip to the air, it’s sunny, blue skies… Ahh.

Perfect weather for Fall sweaters…

And pumpkin in everything.

This is pumpkin pie in a bowl, and it is delicious.

Pumpkin Pie in a Bowl 

  • 1 tbsp canned pumpkin
  • 1/4 cup coconut milk
  • 1 tsp nut butter (I used cashew)
  • 1 tbsp sweetener of your choice (or not, if you’re Whole30’ing it like me. I would suggest using brown sugar, coconut sugar, or sucanat for this. But maple syrup would work too!)
  • Cacao nibs (optional)
  • Dash pumpkin spice

Combine all ingredients in a bowl. Stir until it’s creamy and pudding-like and delicious. Garnish with cacao nibs. Eat.

So good.

I hope you all have a great week! I’ll be back soon. For now, I’ve got to get this little guy ready for his doctor’s appointment!

He loves his daddy 🙂