Friday, April 30, 2010
Thursday, April 29, 2010
I feel like I've been saying this a lot, but really, even the hubby ate asparagus when I doctored it up with this recipe from The Eat Clean Cookbook.
1 pound asparagus
2 Tbsp EVOO
1 Tbsp balsamic vinegar
1 clove garlic
sea salt and ground pepper to taste
1. Preheat oven to 425 degrees. Break off woody stems of each asparagus spear. Rinse well under running water.
2. Toss spears in olive oil, vinegar and garlic. Season with salt and pepper. Lay in a single layer in a shallow baking dish coated with cooking spray. Bake 6-10 minutes until done.
Wednesday, April 28, 2010
These are just a few of my favorites:
This particular frame comes in many different colors. I gave a bunch of these frames to many bridal shower hostesses, each in a color to match their homes. I changed the script to say "family," as they were family members who hosted the event, and that way they could frame a picture of our whole family together at the wedding.
Tuesday, April 27, 2010
"Grandmother hold our tiny hands for just a little while, but our hearts forever." -Unknown
Monday, April 26, 2010
2 cups old fashioned oats
2 cups skim milk
1/2 cup slivered almonds
1/2 cup dried unsweetened fruit of your choice (I was looking for cranberries, but couldn't find any that were unsweetened so I used cherries)
1/2 tsp vanilla extract
1 large unpeeled apple, grated
4 Tbsp maple syrup
cooking spray (the book called for a homemade cooking spray, but I'm not eating that clean quite yet, and just used olive oil spray)
1. Preheat oven to 400 degrees. Coat large casserole dish or baking pan with cooking spray.
2. Combine all ingredients in large bowl.
3. Place mixture in dish. Bake uncovered for 45 minutes.
That's it!!! ENJOY!!
Friday, April 23, 2010
1 pound ground turkey
2 cloves minced garlic
1 tsp basil
1/4 tsp salt
1 can drained diced tomatoes
Whisk egg in large bowl. Add the rest of the ingredients and mix thoroughly with your hands. Form into 4 patties.
Sweet Potato Fries
2 sweet potatoes, scrubbed and blotted dry
1 tsp salt
1 tsp ground cummin
1 tsp chilli powder
1 tsp paprika
1 tsp ground black pepper
enough rosemary sprigs to cover baking sheet
1. Preheat oven to 400 degrees.
2. Spray baking sheet with cooking spray. Spread rosemary sprigs on sheet in a single layer. Mix together all other ingredients, except sweet potatoes, in small bowl.
3. Square off potatoes and slice into "steak fries." Lay strips of potato on rosemary in a single layer. Sprinkle generously with seasoning mixture. Spray generously with cooking spray. Bake 20 minutes.
4 Spray again. Return to oven for about 25 minutes more or until fries are golden and puffed.
Thursday, April 22, 2010
Ok, so the park in Baltimore City does not look like this, but I swear the sky was just as beautiful today and so were the trees. It was a fantastic way to start the morning!
Later today, I'm heading over to Nick's Fish House to sit outside and enjoy some fun drinks with some of the best coworkers! Nick's has such a fun atomosphere for this time of year and I just can't wait to enjoy it!
In honor of Earth Day, I will continue to drink tap water instead of bottled water and the new change I will plan to make is to get some reusable grocery bags next time I go to the store (I've been wanting to do this since I visited one of my very best friends in California...they have such cute bags there!).
Happy Earth Day! ENJOY your day!
3 boneless, skinless chicken breasts, cooked (hubby put them on the grill for me)
1 Tbsp EVOO
1 medium onion, peeled and chopped
4 cloves garlic
1 tsp thyme
1 tsp rosemary
salt and pepper
3 cups low sodium chicken broth
1 1/2 cups brown rice
3/4 pound fresh broccoli florets
1 cup carrots, peeled and cut into penny slices, then parboiled
1/2 cup edamame, frozen
1. In a large skillet, heat olive oil over medium temp. Add oinion, garlic, thyme, rosemary, and salt. Cover and cook over low heat until onion has softened (about 10 minuts). Add chicken broth and stir in brown rice. Cook uncovered over high heat for 5 minutes. Cover and reduce heat to low. Cook for 20 minutes, stirring occassionally.
2. Place the chicken over the rice in the skillet. Cook for another 15 minutes, until chicken is heated through. Remove chicken from pan and cover with tin foil to keep warm.
3. Add broccoli, edamame and parboiled carrots to rice mixture. Heat for 10 minutes. Season with salt and pepper. Remove from heat. Serve immediately.
From The Eat-Clean Cookbook
Wednesday, April 21, 2010
Here are some fun facts on bananas:
1. A cluster of bananas is called a hand and consists of 10 to 20 bananas, which are known as fingers.
2. As bananas ripen, the starch in the fruit turns to sugar. Therefore, the riper the banana the sweeter it will taste.
3. Bananas are a good source of vitamin C, potassium and dietary fiber.
4. Bananas are America's #1 fruit.
5. Bananas are available all year-round. They are harvested every day of the year.
6. Bananas are great for athletic and fitness activity because they replenish necessary carbohydrates, glycogen and body fluids burned during exercise.
7. Bananas are one of the few fruits that ripen best off the plant.
8. Bananas have no fat, cholesterol or sodium.
9. In Eastern Africa you can buy banana beer. This beer is brewed from bananas.
10. Over 96% of American households purchase bananas at least once each month.
Why bananas are good for you
Bananas provide energy to help with working out, help prevent a number of illnesses and conditions, aid in the supportive treatment of depression (because it contains tryptophans), PMS, Anemia (high in iron), hypertension (low in sodium), constipation (high in fiber), and heartburn (natural antacid effect).
After all this, maybe it's really the banana a day that keeps the doctor away!
Tuesday, April 20, 2010
When I first arrived in Knoxville, Tennessee for college, I heard everyone ordering "sweet tea." Growing up my mom always made "iced tea" at home, but I wasn't quite sure what sweet tea was, as I thought everyone just called it "iced tea." Thankfully, I met one of the sweetest girls I know who has become one of my very best friends, and throughout my college years I not only learned that in Tennessee they have tea, or sweet tea while us "yankees" had iced tea, sweetened or unsweetened, but I also learned what a buggie was, what "fixin' to" meant, and so much more. I have a much broader vocabulary now after college, thanks to my southern friends!
Anyways, I never thought I liked iced tea, but yesterday it was so nice out, that I ordered iced tea, yes, "iced tea, unsweetened" instead of coffee when meeting with a friend. Added a little lemon and splenda and what do you know, it was great! So after two cups, I decided I would try to make it myself at home. I realize most people know how to make iced tea, but in case you are like me, and this will be your first time, here are the easy to follow steps.
Things You Will Need:
1. Pour 4 cups of water into a pot and let it come to a boil.
2. Remove from heat and add 4-5 tea bags and let sit for about 5 minutes.
3. Fill pitcher half way with ice. Fill with tap water half way. Add tea and fill pitcher with water to top. Stir and refrigerate.
4. Pour a glass, add some lemon, sweetener and any garnish you desire.
Monday, April 19, 2010
Friday, April 16, 2010
Thursday, April 15, 2010
Wednesday, April 14, 2010
Monday, April 12, 2010
This ginger jar was given to us as a wedding gift. We also received a beautiful multicolor smaller version. I cannot wait to put these around our house!
Thursday, April 8, 2010
Tuesday, April 6, 2010
I also stocked up on some lemons and limes (and lots of fresh fruit) at the store and placed some in my new Longaberger basket from my MIL. Reminds me of summertime!
2 Tbsp minced garlic
3 Tbsp olive oil
1 large head of cauliflower, washed and seperated into small florets
1/2 cup grated parmesan cheese
1 Tbsp parsley
salt and pepper to taste, optional
Place in oven and bake for 25 minutes, stirring halfway through.
Friday, April 2, 2010
Thursday, April 1, 2010
Then, I wipe off excess lip scrub and apply Burt's Bees....and I'm a brand new girl in 24 hours max! And of course, I hydrate with lots and lots of water!