Summertime Kale Salad

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My boss invited all of us to her 40th birthday party back on July 12th. I had been curious to see their house since they moved here, since it was such a shock to my boss. She was used to living only a few minutes from civilization and now they had a house on 10 acres of land, truly in the middle of nowhere.

The house is absolutely gorgeous and could easily be something out of a Better Homes and Gardens magazine, especially the in-ground pool with rock waterfall, various seating ledges and landscaped surroundings. (If you couldn't tell, I mainly hung out by the pool because, why not?)

They had a ton of food, all of it pretty healthy because my boss eats that way as well. There were 4 different types of salad, one of them such a vibrant green color and so pretty that I had to ask what it was. I found out it was a kale salad. It was delicious! Everyone was raving about it so much, that Tom, the resident hater of all things green and vegetable-like, even tried and it declared it not bad. So of course, I asked for the recipe.

When we had the going away party for Calvin, I knew I wanted to make this salad, not only because it was different, but because I really wanted some more of it!



Summertime Kale Salad
Source: All Recipes
Servings: 8-10 as a side
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Ingredients:
    • 1 package kale
    • 1 cup shredded carrot
    • 2/3 cup fresh blueberries
    • 1/2 cup Craisins
    • 1/4 thinly sliced red onion
    • 1/2 cup shelled, roasted sunflower seeds
    Vinaigrette:
    • 3/4 cup sugar (honey for paleo)
    • 1/2 cup white vinegar
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 1/4 cup extra virgin olive oil
Directions:
1. Rinse and dry kale. Cut away all stems.
2. In a large salad bowl, toss kale with carrot, blueberries, Craisins, red onion and sunflower seeds.
3. Whisk together vinaigrette ingredients until the sugar has dissolved. Pour half over the salad and toss to coat.
4. Refrigerate salad for 4-6 hours or overnight if the kale is really hearty.
5. Serve, with remaining dressing on the side.



This is so easy to whip up! Everyone who tried it liked it and I took the leftovers for lunch the next day. My packaged kale was nearing the end of its bagged life and didn't hold up to the dressing nearly as well as a fresher variety would. I should have only went the 4-6 hours instead of overnight.



Spicy Hawaiian Portobello Pizza

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One of the foods I found hardest to give up during the Whole30 was pizza. It was common for us to order pizza on Friday night for a quick dinner. Once I could eat cheese again, I still had no interest in eating bread or other grains, but I wanted a pizza.

I had always noticed the portobello caps turned into pizzas at Wegman's but I hadn't made the plunge to ever purchase one. One week when I knew I wasn't going to have much time to cook, I put pizza on the menu and picked up a pre-made crust for Tom. For myself, I picked up two portobello caps. 



Spicy Hawaiian Portobello Pizza
Source: A Cookaholic Wife Creation 
Servings: 1

Ingredients:
    • 2 large portobello caps
    • 1 tbsp. olive oil
    • 1-2 tbsp. pizza sauce
    • 1/3 cup shredded mozzarella cheese
    • 1-2 slices deli ham 
    • 1/8 cup sliced pineapple
    • 1 tbsp. pickled jalapenos 
Directions:
1. Preheat the oven to 400. Line a small baking sheet with foil. Using a square of foil, create two rings large enough for the portobello to sit on top.
2. Remove the stem and inside of the mushrooms. Rub the caps with the olive oil then place on the prepared rings. 
3. Divide pizza sauce, cheese, deli ham, pineapple and pineapple between the two. 
4. Bake for 20 minutes or until cheese has melted. 



Aside from the chicken white pizza at the Italian place nearby, I really have no desire to ever eat pizza again if I can have it in a mushroom. I've always liked fresh mushrooms on pizza so to me, this was just another topping. Since mushrooms are commonly used as a meat-like filler, these two caps were more than enough for me to eat. I was more full after eating these than I was eating regular pizza.  

Weekly Menu 7/27 - 7/31

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I'm sorry guys, I've tried to post the menu all day today, but I kept getting Tumblr and Twitter notifications that there were new videos and clips from Once Upon A Time at Comic Con and then I would get lost in the internet for hours at a time.

I don't really talk about my interests other than food on here, but if you follow me on Twitter or Instragram, you know I do more than just cook and bake. In reference to the above, I am a huge fan of Once Upon A Time, it is probably my favorite show, and more so than that, I am 100% in the CaptainSwan camp. Hell, I've even started writing CS fan fiction, which is something I never expected myself to do. And while I turn into a 13 year old fan girl anytime something CaptainSwan happens, I also have a gigantic celebrity crush on Colin O'Donoghue...

So basically what I'm saying is do you forgive me for squeeing over CS instead of posting recipes?

This summer has really went way too quickly. We went to my mom's yesterday for a pool party where my extended family came up to visit as well. We've tried to do this every year but it's hard to get everyone together. Except, this time, not only did we get everyone together, we also made plans for the upcoming months, which lead me to realize that summer is almost over. I am SO BUSY the next couple of weekends that I feel like it's just going to fly right on by and before you know it, that dreaded winter season will be upon us again. I still don't think I've fully recovered from last winter!

Anyway, I've been on a mission to clean out the meals/meats in the freezer and start over with stocking them again.

Sunday: pot roast
Monday: chicken malibu with fries and grilled veggies
Tuesday: cardamom spiced pork, baked potato and grilled veggies
Wednesday: turkey bacon cheeseburger meatloaf cups, baked beans, fried green tomatoes
Thursday: soy cilantro burgers with fries and fruit 

For breakfast this week I'm having the ever repeated prosciutto egg cups and my lunch will be pot roast leftovers.


Menu 7/20 - 7/24

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I make no guarantees that any recipes will be shared with you this week. It's going to be another one of those crazy busy hectic weeks where all I want to do is sleep. Today we're having a goodbye party for Calvin who is moving back home. I spent all day yesterday making food because I got a really late start on cooking and baking.

I sat down at 8 with the intent to blog something for this week when my neck seized up and along came a migraine. I still need to run to Ikea and make a few more things and with people here for the majority of the day, I have no idea if I'll have the energy or time to get anything posted.

This week my coworker is on vacation. We usually just scrape by each week with her and I working at least 45 hours. I have no idea what this week is going to be like work-wise.

Because of that, dinners are going to be simple. The meals for this week are all coming from the freezer since I realized we had way too much stuff in there that was quickly approaching the eat or toss mark.

Sunday: party leftovers

Monday: Stromboli 

Tuesday: Indonesian pork, baked potatoes, green beans 

Wednesday: pot roast

Thursday: sausages and peppers 

For breakfast this week I'm having a baked oatmeal with peaches and for lunch, ABT's (avocado, bacon and tomato) in a wrap.

Bread, and most grains in general, still make me feel like crap but I needed something that didn't need to be prepared this weekend since I don't have any time. Next week I'm going to work on continuing to clean out the freezer, and I think after the concert (August 2nd) I'm going to do another Whole30. I've had too much unhealthy stuff recently and I'm positive this is why I have a migraine and feel so terrible. 

Improv Challenge: Peanut Popcorn Squares

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Last month I made my recipe for the Improv Challenge at the last minute and just never had a chance to get it blogged before the posting day. I had grand intentions of making my recipe for this month right away, so even if I couldn't get the recipe typed up right away, I'd have extra time.

That never works out. I made this last Sunday and didn't even get in the fridge to chill until 2 hours before the sun was going down, giving me a very limited window to actually get a decent photograph.

On the Betty Crocker website, these are called Caramel Peanut Popcorn Squares which is just confusing to me. Just because I used butter and corn syrup along with the peanut butter chips to melt, doesn't mean it became caramel...



Peanut Popcorn Squares
Source: Betty Crocker
Servings: 24
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Ingredients:
    • 16.5 oz. roll refrigerated sugar (or peanut butter) cookies 
    • 3 1/2 cups mini marshmallows
    • 3 oz. bag popcorn, popped and unpopped kernels removed
    • 1 cup salted, dry-roasted peanuts
    • 10 oz. peanut butter chips
    • 2/3 cup light corn syrup 
    • 1/4 cup butter
    • 1 cup chocolate chips
Directions:
1. Preheat the oven to 350. Spray a 9x13 baking dish with non-stick cooking spray.
2. Unroll the cookie dough into the baking dish and press into an even layer.
3. Bake for 14-16 minutes or until golden.
4. Sprinkle the marshmallows evenly on top and bake for another 3 minutes or until the marshmallows have fluffed up. Meanwhile, combine the peanut butter chips with the corn syrup and butter and microwave in 30 second intervals until smooth.
5. Put the popcorn and peanuts in a large bowl and once the peanut butter chips are fully melted, pour over the popcorn and stir with a spatula quickly to distribute.
6. Spread the peanut butter popcorn mixture on top of the marshmallows and press down with a spatula.
7. Melt the chocolate chips in the microwave until smooth. Drizzle over the popcorn. Allow to cool for 30 minutes before refrigerating until chilled, at least 1 hour.
8. Cut into 24 squares.


Honestly, this was a lot of cookie base for me and I could have easily went with using half of the cookies to press into a thinner layer. But this was still a really tasty treat. I'm usually a popcorn purist and was impressed that I liked this.

Bacon and Sweet Potato Chili

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I know 'chili' is not something you necessarily think of to eat in the summer months, but the guacamole, cilantro and red onion gave this a much lighter feel than I had expected. 

I found this recipe on the Stalkerville website when I was doing the Whole30. It was the first time I had made chili without beans in almost a decade. When I was younger and my mom would make chili for dinner, I would wait until the chili cooled, pick out all of the beans and then reheat it in the microwave so it was warm enough to eat. 

For the most part my mom was only making chili for her and I, so I have no idea why she just didn't add it in to her dish after the chili had cooked. It would have saved me a lot of trouble. ;) Somewhere in my early 20's, probably the time that I started the Abs Diet cooking, I decided I was going to like beans and ate them in chili ever since. You definitely do not miss them in this recipe though. 




Bacon and Sweet Potato Chili
Source: A Calculated Whisk
Servings: 8
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Ingredients:
    • 6 slices bacon
    • 1 onion, chopped
    • 2 large sweet potatoes, diced
    • 1 lb. ground beef
    • 1 lb. ground pork
    • 1 tbsp. chili powder
    • 1 tsp. cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. oregano
    • pinch of cayenne
    • pinch of cinnamon
    • salt and pepper 
    • 1+ cups water
    • for serving:
    • guacamole or avocado slices
    • lime wedges
    • diced red onion
    • fresh cilantro, chopped
Directions:
1. Cook the bacon in a Dutch Oven over medium high heat until crispy. Remove from the Dutch Oven and place on a paper towel to drain. Discard bacon grease, reserving two tablespoons, divided.
2. Return 1 tablespoon of the bacon grease to the Dutch Oven and add the onion and sweet potato. Cook for 15 minutes, stirring frequently. Transfer to a plate and set aside.
3. Add the remaining tablespoon of bacon grease to the oven along with the ground beef and ground pork. Crumble with a wooden spoon and cook until the meats are browned. Drain any remaining grease. Add the spices, 1 cup of water and return the sweet potatoes and onions to the Dutch Oven. Stir until combined and reduce the heat to low.
4. Cook for 1 hour or until the sweet potatoes are tender. Add additional water if the chili looks dry.
5. Crumble the bacon and stir into the dish.
6. Serve the chili topped with guacamole or avocado slices, fresh lime wedges, diced red onion and freshly chopped cilantro. 


This was one of the first Whole30 recipes I made and I'm so glad it turned out so well. I loved this dish and while I was hesitant I would miss cheese on top, I can gladly report that I did not at all. 

Weekly Menu 7/13 - 7/17

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Half way through July already! This summer needs to slow right on down. I still have flash backs of that terrible winter we endured and I am in NO mood to have that repeated again this year. The lack of humidity we've experienced has been pretty awesome though. It's always fun when you can go outside and still feel like you can breathe, not like you went underwater.

I'm in full force of the summer recipes for this week.

Sunday: grilled pork, zucchini and tomatoes, baked sweet potatoes

Monday: jerk chicken, pineapple salsa, corn on the cob 

Tuesday: pulled pork sandwiches, coleslaw, fries

Wednesday: crock pot chili 

Thursday: bbq chicken nachos

For breakfast this week I'm having white cheddar and dijon baked eggs, which just sounds fabulous and for lunch, a grilled cantelope salad.

My mission to clean out the apartment of things we don't use has led me to the kitchen (finally) and I believe I have convinced Tom that new dishes are in order. We bought two stoneware sets to make a 8 piece setting. Problem is, we don't use the coffee mugs or the bowls from it. And we rarely even use the salad plates from it. And it's dark colored, meaning its hard to use for blogging. So I'm off to a few stores this morning to see if I can find any replacements.


Ouri's Fruit, a Juice Cleanse: A Review

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I've had this partially typed up forever but never had a chance to actually share this with you. It's been over a month now since I completed the juice cleanse, but I still wanted you to know how it went, especially since this was so different than my first cleanse. 

Somewhere in the middle of my Whole30 experience, I decided that I wanted to end the experience with another three day juice cleanse. I had positive results on my first one and I figured after eating a diet that lends itself to prepping for a juice cleanse, there was no better time to start one.

I did have to amend the Whole30 and make it a Whole28 in order to not be on my final day of the juice cleanse while on vacation.

I began researching different companies that sold juice cleanses, initially looking for one that was local to me, thinking I could save money on shipping. I found that even local processors charge just as much as those across the country and weren't nearly as convenient so I quickly abandoned that idea.

I looked on Amazon, figuring if the company was part of Prime, I could get a discount on the shipping at least. That's where I found Ouri's Fruit, which is located in New York. I was immediately impressed that I could order on Thursday and have my juice delivered on Saturday. I also found that it was $10 cheaper to order directly through their website than it was to order through Amazon.

Ouri's Fruit uses cold-pressed organic juices, which is something I wanted. If you're drinking the pure juice from a vegetable, I just feel better going the organic route. (Says the person who rarely buys organic) The next selling point to me was they offered three different types of cleanses, all 3 day. One for beginners, one for those who have juiced before and one for the hard core juicers.

The beginner juice included a juice with beets so for that mere fact alone, I immediately upgraded myself to the next level. Which wasn't wrong, exactly, I don't think I'm an experienced juicer, but I had done a juice before.

This is called the Believer Cleanse and the one I chose to do. I started on Monday June 2nd. As with all juices, you should rid yourself of dairy, alcohol and sugar before starting the cleanse. Ouri's also suggested meat products, but since I came home starving the night before starting the cleanse I opted not to follow that one and had pulled pork for dinner.

Each morning I had warm water with lemon juice and then when I got hungry I had my first juice. The six juices are as follows:

Sweet Greens: apple, cucumber, celery, green kale, swiss chard, romaine, spinach, lemon, ginger. 

Pineapple Apple Mint: pineapple, apple, mint

Detox Greens: apple, cucumber, celery, wheat-grass, dandelion, watercress, wild arugula, lemon, ginger 

Spicy Lemonade: lemons, cayenne pepper, organic agave nectar

Sweet Greens: (see above)

Almond Milk: spring water, almonds, dates, vanilla, cinnamon 

Day 1: I felt pretty confident going into this, like I knew what to expect. The Sweet Greens was tastier than I expected. Pineapple Apple Mint was by far my favorite. Detox Greens was a bit earthier but still pretty easy to drink. I had been craving lemonade but found that lemonade with cayenne is no joke. It took me almost an hour to drink this one. I drank the second Sweet Greens earlier than I wanted to and should have waited. I felt uncomfortably full for an hour or so. The almond milk was delicious and very dessert like.

I quickly had to get used to having to pee every 45 minutes but that was really the worst part. The spicy lemonade did give me a bit of an upset something but nothing serious, just uncomfortable feeling. I had Tom make his own dinner, but looked at images of food online and didn't have any desire to eat actual food. I think its because I'm keeping so busy.

Day 2: I had a doctor's appointment at 8:30 am so I opted to have my first juice after that, which was a little after 9 am. I was hungry for the second and third ones but then got so busy at work I missed my usual time for the fourth juice and didn't start it until 4:30 pm. I had the 5th juice with me and was worried about it getting to warm in the car on the way home, so I started it around 5:45 and felt stuffed for hours. I didn't put nearly enough time in between juices 4 and 5. I had my final juice a little after 8 PM.

I don't know if its because of doing this following the Whole30 or if the second juice cleanse is easier than the first, but I've had no food cravings at all. I even made Tom dinner and had no interest in even smelling it. (It was tacos, in case you are wondering)

Day 3: I woke up with an upset stomach that remained kind of gurgly all day, but nothing too bad. I didn't have that "oh god is this over yet" feeling at all, like I did last time. I spaced the juices out to be every 3 hours or so and finished them around 8 PM again. I could easily have done this for another two days or so with no issues. My coworkers lunch smelled delicious, as did dinner but I had no interest in eating foods. Chewing, a little bit, but it wasn't that constant-can't-get-out-of-my-brain like it was with the first cleanse.

I'd really like to do this again.

Asparagus and Sugar Snap Pea Salad

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To go along with our Spicy Cilantro Grilled Chicken, I opted to make this asparagus and sugar snap pea salad. My aunt, uncle and Shannon all really like asparagus so it was nice to finally be able to cook it for more than just me.

We left the grocery list at home when we went to the store and the only thing I ended up forgetting was the spring onions. I'm sure they would have added a nice touch to this salad, but it was still delicious without it.

I am usually not a fan of cold asparagus so we opted to serve this closer to room temperature than chilled. You could easily serve it chilled if cold asparagus is your thing.



Asparagus and Sugar Snap Pea Salad
Source: The Slim Palate Paleo Cookbook
Servings: 4-6
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Ingredients:
    • 1 bunch asparagus, ends trimmed
    • 6 oz. sugar snap peas, trimmed
    • 1 lemon, zested and juiced
    • 1/3 cup olive oil 
    • salt and pepper to taste
Directions:
1. Steam the asparagus and sugar snap peas for 4-5 minutes or until tender.
2. Quickly transfer the vegetable to an ice bath to stop the cooking, then drain. (To serve cold, allow vegetables to sit in the ice bath until fully chilled.)
3. In a medium bowl, toss together the asparagus, sugar snap peas, lemon zest and juice, olive oil and salt and pepper. Serve immediately.



I could have easily had this as an entree it was so delicious! I usually don't make salads when it's just going to be me eating them, but this is something I can see myself making over and over again.

Spicy Cilantro Grilled Chicken

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A few weeks ago my friend Shannon and I went to visit my aunt and uncle at their house in Delaware. Every time we go down there I end up cooking dinner one night, even if my aunt protests that I'm on vacation. I keep reminding her that cooking is relaxing to me and I absolutely love getting to feed new people, so it is never a chore to cook while I'm there.

My aunts birthday is June 28th but we decided to celebrate a week early since we were there. I had her choose what I should make for dinner and I was thrilled that she picked this recipe. I'd had my eye on it forever and wasn't sure it was something Tom was going to like so I hadn't made it yet.

The marinade and extra sauce turned out to be really similar to a gremolata which I've made before and Tom liked so I think it's safe for me to try this recipe at home.



Spicy Cilantro Grilled Chicken
Source: Pink Parsley, adapted from Southern Living April 2013
Servings: 4
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Ingredients:
    • 2 bunches of cilantro
    • 4 garlic cloves, minced
    • (up to) 4 jalapenos, seeded and ribs removed
    • 1 tsp. kosher salt
    • 1/2 tsp. black pepper
    • juice of 1 lime 
    • 2/3 cup olive oil 
    • 6 boneless, skinless chicken breasts or 12 boneless, skinless chicken thighs 
    • lime wedges for serving 
Directions:
1. Combine cilantro, garlic, jalapenos, salt, pepper and lime juice together in the bowl of a food processor. Pulse until chopped. Add in canola oil, 2 tablespoons at a time until it reaches a smooth, wet consistency.
2. Measure out 1/4 cup of the marinade and reserve in a dish for later.
3. Place the chicken in a large bowl or sealable bag, pour the marinade on top and toss to coat completely. Allow to marinate for 15 minutes in the refrigerator.
4. Preheat a grill to medium high heat, brushing the grates with oil. Grill chicken breasts for 6-8 minutes per side or until cooked through. (Cooking time will depend on the thickness of the chicken breast/thigh.)
5. Cover with foil and allow to rest for 5 minutes before serving, topping with the remaining marinade.

I could have reserved a cup of the marinade and just ate it on everything we had for dinner that night. It was delicious! I've made the chicken again, at home, using the Griddler instead of the grill outside and it still turns out really tasty. This recipe is a definite winner in my book and something I plan on making over and over again!

Josie said it's her go-to meal for the summer and I can easily see why. I think it may just be mine as well! 

Fruit and Brownie Kebabs

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I know it's too late for you to make these for the Fourth of July, but they're just patriotic enough that you could serve them for Labor Day, hang on to them until the next Memorial day, or because they just scream all of the best things about summer, make them any time of the year.

I had a small cookout on Independence Day, only 6 people and we grilled the food at the grills next to the pool. I was surprised the pool wasn't packed with people, but it seems like my neighbors enjoy going away for the holiday weekends. I'm not complaining at all, more grills and more pool space for me!

Anyway, I made these for the cookout since they are simple to make and easy to transport, plus I figured they could hold up in the summer sun for a few hours. There really isn't even a recipe here, which makes me feel silly sharing it with you, but here goes.



Fruit and Brownie Kebabs
Inspired by Pinterest Picture
Servings: 12-16
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Ingredients:
    • 1 pint strawberries, hulled
    • 1 cup blueberries
    • 1 bag marshmallows
    • 9x13 pan cooked brownies (boxed or homemade) 
    • skewers
Directions:
1. Cut the brownies into equal sized pieces.
2. Arrange the fruit, brownies and marshmallows on the skewers as desired. I opted for a red, white blue, brownie routine, but it's entirely up to you.



The number of skewers vary on how much you put onto each one and how much fruit you have. You could easily leave no space on the skewers and just keep loading them up, I opted to leave a bit of space. I had about 1/3 of a 9x13 pan left of brownies which we ate over the next few days.

We gobbled these up pretty quickly and everyone thought they were adorable!


Secret Recipe Club: Overnight Greek Yogurt and Chia Seed Parfait

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A month or so ago, I made a recipe that called for two tablespoons of chia seeds. I debated on just omitting them from the recipe, mainly because they were $8 for a bag, but decided to suck it up and find other uses for them.

Chia seeds seem to be the new foodie trend. Everyone is putting them in recipes and like usual, I am more than way behind on the times. :)

For the Secret Recipe Club this month, I was assigned to A Fit and Spicy Life, which is written by Melissa. I really like her tagline which is "A lot of cooking, a little wine & workouts to keep it all in line." While I don't keep up on the workouts part as much as I should, I at least make an attempt and I've decided that justifies the food and wine.

Anyway, I was going through Melissa's recipes and the word "Chia" jumped out at me. Side note: please tell me I'm not the only one who sees the word chia and immediately starts singing the 90's commercial tune. Cha-cha-cha-Chia! No? Well, whatever.

Remembering those chia seeds hanging out in the pantry, I knew I needed to look no further to choose a recipe.



Overnight Greek Yogurt and Chia Seed Parfait
Source: A Fit and Spicy Life
Servings: 4
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Ingredients:

    • 1 cup plain Greek yogurt 
    • 1 cup unsweetened vanilla almond milk
    • 2 tbsp. maple syrup
    • 1 tsp. vanilla extract
    • pinch of salt 
    • 1/4 cup chia seeds
    • 1 cup mixed berries (fresh or frozen)


Directions:
1. Combine the Greek yogurt, almond milk, maple syrup, vanilla and salt together in a bowl. Stir well to combine, then stir in the chia seeds.
2. Let sit for 30 minutes. The mixture will become very thick.
3. Divide into 4 containers, top with berries, cover and refrigerate overnight.



Being the impatient person that I am, I refrigerated this for a couple of hours before trying one of them. Yum! I'll be completely honest with you, I don't have a clue what chia seeds do for you and I'm too lazy to look it up, but this works wonderfully as a tasty recipe that allows me to use up the rest of that bag of seeds! 

Weekly Menu 7/6 - 7/10

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I swear to you on my Kitchenaid that I really am going to post recipes this week. I even have some of them partially written right now! I'm not getting my butt off this computer chair until I have at least 10 recipes blogged, I promise.

How did it get to be July? I can't even comprehend that summer is halfway over. This makes me incredibly sad. I haven't even been to my mom's pool yet! However, with no real plans for the holiday I did spend every day of this three day weekend at the pool. And you should be proud of me, I opted to come back before 3 PM today just so I could work on recipes before it got too late.

The other big thing I accomplished this weekend was cleaning out 99% of the apartment. I still have to really go through the kitchen, but I'm going to save that for another weekend. Would you believe I have 7 13-gallon trash bags full of clothing and shoes to donate. That's kinda disturbing. But I can actually find things in my dresser and side of the closet now, so I'm happy. I also found that I fit into 4 pairs of my old jeans. I was close to fitting into another 3 pairs but opted to donate them because if I do lose enough weight to be back in my old size, I want to celebrate by buying new clothes.

Remind me of this when it happens and I'm complaining that I still can't find any pants that fit. ;)

Famous last words, but it appears to be a nice normal week at work so I'm very excited to get home at a reasonable hour and be able to make dinner again. I feel so thrown off from my usual routine by not cooking. It's really weird. So, this is what I'm making this week:

Sunday: spicy-cilantro grilled chicken with corn on the cob and cucumber salad

Monday: prosciutto wrapped pork, baked potatoes and green beans 

Tuesday: bahn mi burgers, beans, coleslaw 

Wednesday: chili 

Thursday: blueberry waffles with fruit and bacon 

For breakfast I'm having a peach raspberry crumble with vanilla yogurt and lunch will be jalapeno-cheddar chicken meatballs with cucumber salad.


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