Fudgy Sweet Potato Brownies

I am OBSESSED with these. Like cannot quit circling the brownie plate addicted. They are SO GOOD!! This is a bold statement but I do believe this is my very ...

Vegan Date Dessert & a Milkshake

Oh my gosh I am so excited to share these recipes with you I don’t know what to do?   I hope everyone who reads this post and has a ...

Vegetable Spaghetti with Spicy Meatballs

think I’ve posted a vegetable spaghetti recipe before but it’s been a while so here goes round two! This recipe comes from Bowen and I wanting something light and delicious ...

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Whole 30 Ranch

We may just start calling this the soup blog… we just had the most delicious sweet potato soup tonight with curry paste.

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I planned on grilling chicken but at the last minute had to readjust my menu. I looked up a recipe and used what I had and am certain this soup with be a new staple in our house.

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Coconut milk has been my best friend this week! It’s been so delicious in soup, mashed potatoes and those frowned upon smoothies. Leave a comment below if you want me to share this sweet potato soup recipe

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Nothing new here but I’ve been having salad everyday which I really enjoy, except I tire out of my normal dressings so quickly. I saw a recipe for a “whole 30 ranch” and gave it a go-I really loved this dressing but wouldn’t go so far as to call it ranch.

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The dressing gets its creaminess from coconut milk but surprisingly does not taste coconut-y AND it definitely gets creamier as it sits in the fridge. I LOVED all the fresh herbs and really enjoyed this over mixed greens, apples and dried cherries! 

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Whole 30 Ranch
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Ingredients
  1. 1 egg (room temp) *I omitted this ingredient for baby but substituted 1 tsp dijon mustard (an emulsifier)
  2. 1 cup light olive oil
  3. 1 T lemon juice
  4. 2 T red wine vinegar
  5. 1 tsp kosher salt
  6. 1 tsp cracked pepper
  7. 3/4 tsp onion powder
  8. 3/4 tsp garlic powder
  9. 1/2 cup full fat coconut milk
  10. 1 bunch parsley
  11. 1 T chives
  12. 1 T dill
Instructions
  1. Blend all ingredients together! If you do not want your "ranch" lime green like mine then chop your herbs and whisk in by hand after you have blended all the ingredients together. Enjoy!
Notes
  1. recipe adapted from whole-sisters
Mississippi Made http://www.mississippi-made.com/

Bump update: 18 weeks (now one day away)! 

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baby Bowen was hiding yesterday 😉

Gender Reveal!

It’s a boy! I can hardly believe it myself but we have a baby boy on the way! Actually we have a baby Alva Bowen Weir V to arrive in December. IMG_5456

My parents gave us a gender reveal party at their home this weekend, the very place Bowen and I had our first dance at our wedding reception.

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It was beyond special to celebrate new baby with our family and friends just 3 years after celebration our wedding, we called this night Father of the Bride part 2. 

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I have to say I have the most creative, talented (and giving) momma in the whole world. Not only is she a master sewer and chef but she can throw a party like no other.

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I know, I KNOW I have some rather large shoes to fill. Here’s a pic at some of the cuteness from our Friday night celebration. 

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One of my favorite details was all the baby clothes mom has made over the years that adorned the tables and front doors

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PURE JOY! 

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I’ve got a couple of  Whole30 recipes to share with you this week, be back soon! 

Quick (soup) Supper Recipe

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                                                                                         Sounds about right ↑

Whole30 isn’t so bad until dessert roles around then the struggle kicks in. Bowen and I have both decided our suppers look the same as before, lunch is a bit of a challenge but otherwise we are doing pretty good! 

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I wanted to share with you a not so summer recipe that is delicious and so satisfying. I always make butternut squash soup in the fall and winter.

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It’s been a busy week and since we are going out of town I wanted something that I could make Monday and eat for supper throughout the week and before we got on the road..I spiced this soup up with sweet peppers and turmeric. 

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Here’s a look at a day’s eats from this week: (minus all the fruit and carrot snacking)

Breakfast: Spinach, berries, pineapple, chia and raspberry smoothie 

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Lunch: organic roasted turkey wraps with avocado, tomato and a lot of mustard with purple cabbage coleslaw.  

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Supper: butternut soup, grilled quail and roasted veggies: mushrooms, peppers, onion and cherry tomatoes .

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How pretty is this view? Almost every morning I run I have to stop and take a picture. The heavens declare your greatness o Lord. 

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Butternut Squash & Sweet Potato Soup
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Ingredients
  1. 1 butternut squash, peeled and cubed
  2. 1 large sweet potato, peeled and cubed
  3. 2 cloves garlic
  4. 2 carrots, peeled and chopped
  5. 3/4 yellow pepper, deseed and chopped
  6. 1 quart container chicken organic stock or homemade
  7. 2 tsp turmeric
  8. 1 tsp cumin
  9. 1/4 tsp cayenne
  10. kosher salt to taste
Instructions
  1. I used my trusty instapot to make this soup but for the stovetop recipe: Place all ingredients but spices in a large dutch oven or stock pot and bring to a boil, cover and simmer for 20-30 minutes or until all veggies are tender. Puree ingredients until smooth in blender. Add in spices and simmer until ready to serve. Top with crumbled bacon, chives and a drizzle of olive oil!
Mississippi Made http://www.mississippi-made.com/

Summer Succotash

This weekend has FLOWN by, that is until today and now it’s starting to creep. We found out the gender Friday but aren’t revealing it to ourselves or anyone else until next Friday at our party at my parents.

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Passing by this envelope everyday is painful. We cannot wait! I wore all blue to the dr Friday by accident..maybe I am thinking boy?

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We also got to spend the day/night showing Bowen’s sister and family around Fairhope. We hit up all the hotspots, genes beans, the Grand pool, dragon fly, sunset point..not the best time to start any food restrictions.

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How pretty is this run view? I’ll never tire of it. Great is thy faithfullness Lord great is THY faithfulness.

 

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Fair warning now, if you’re on whole 30 patrol don’t read this post 😉

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Last night for supper I made a delicious corn succotash with all the best summer veggies, sweet corn, tomatoes, basil and we loved it.

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Then I looked up whole 30 approved to see if cornmeal was allowed, only to find not only is cornmeal banned but so is corn! I truthfully thought all veggies but beans were allowed. oopsie.. 

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Anyways, this is a healthy delicious side option that’s perfect for summer entertaining or Sunday supper. I also made a quick dish of seared chicken breast and an easy pan sauce with portobella mushrooms. 

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Summer Corn Succotash with Arugula
Serves 2
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Ingredients
  1. 2 ears of corn, kernels removed
  2. 1/2 yellow onion, chopped
  3. 1/2 green bell pepper, chopped
  4. 1 clove garlic, chopped
  5. 1 small tomato, chopped or 1/2 cup cherry tomatoes chopped
  6. 1 bunch basil, torn
  7. 1 bunch arugula
  8. 2 T butter (we used ghee)
  9. kosher salt and cracked pepper
Instructions
  1. Heat oil in heavy large skillet over medium heat. Add onion and bell peppers and sprinkle with kosher salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add corn and sauté for 2-3 minutes. Reduce heat to medium-low, cover, and simmer until corn is tender, about 15-20 minutes, stirring occasionally. Lastly, add in tomatoes and basil and cook for 2-3 more minutes. Turn off heat and toss in arugula.
Mississippi Made http://www.mississippi-made.com/

Whole Foods

I am real hesitant to say this out loud  but Bowen and I started Whole 30 last night (or whole 29 more on that later). 

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This shouldn’t be much of a change for us, most lunches and suppers I cook are whole 30 compliant. It’s all the snacking I do that gets me in trouble– I am excited to do this challenge to see what foods affect my energy/digestion/etc. I feel like this is basically getting off sugar again which is always a good thing for this dessert obsessor lover. 

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Breakfast is definitely the biggest challenge for me, I eat oatmeal or granola most days since I don’t like eggs 🙁 

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However, we will be giving each other some grace days. Bowen’s travels may pose a problem and we do have one big party to look forward to next Friday!  Champagne and muddy’s cupcakes are necessities for gender reveals, right? 

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Here’s a WIAW on Thursday whole 30.

Breakfast: Banana and LOTS of almond butter with berries, I’m planning on making chia seed pudding tomorrow and will report back with thoughts on that new craze..

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snacks: Snacking is discouraging on Whole 30, unless your pregnant. Sorry Bo 😉

I had guacamole and peppers and veggies chips  and late afternoon snack was dried cherries and almonds

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This snapper we grilled for supper was caught today by Bowen, doesnt get fresher than that! We also had sweet potato mash, spinach salad and roasted broccoli. Pretty standard day (minus all the popcorn I’m used to eating)

 

Ill leave you with a bump date: 

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Lunch Ideas

It’s only 10:30 and I’ve already had my 3rd(ish) meal of the day. I really  prefer to have several small meals throughout the day rather than three big ones.
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                                                                                 story of my (pregnant) life ⇑

I definetly feel like snacking throughout the day has been helpful in keeping any nausea at bay and it keeps my energy levels up. I ran a SLOW fives miles this morning which has made me extra hungry and craving everything something extra salty. One of my favorite lunch/snack options are ezekiel wrap pizzas.

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The wraps getting extra crispy in the oven and I love topping mine off with Pomi marina (from fresh market), fresh basil and red pepper flakes.

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If I had to guess, I would bet my next meal around 1 or so will be a BIG salad. I am loving this red wine vinaigrette with green olives.

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I chop lots of romaine along with some spinach or kale then add in peppers, carrots, green onion and cabbage. For the vinaigrette chop 2 T green olives and 1/2 clove garlic then whisk together 2 T of red wine vinegar with 3 T olive oil.

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Ezekiel Wrap Pizzas
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Ingredients
  1. 1 large ezekiel brand wrap
  2. 1/4 cup marina
  3. 1 babybel cheese or fresh mozzarella
  4. basil to top
Instructions
  1. Broil one side of the ezekiel wrap, flip over and add marina and cheese, broil for 2-3 minutes or until bubbly. Then top with basil, parmesan and red pepper flakes. Enjoy!
Mississippi Made http://www.mississippi-made.com/

Beach Catch Up

Happy late July 4th and long over due blog post 😉

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Believe it or not, I’ve still been cooking and snapping pics..I just haven’t made it around to the blogging portion of this blog.  We’ve made it to the second trimester (16 weeks next week) so thankfully I am getting some energy back and plan on picking back up M2! 

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vacay eve↑

Every time I tell people who ask how I am doing that I stay pretty sleepy Bowen reminds them I haven’t quit running which he’s right about, I have managed to get out in the mornings and get my exercise in tired or not.

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I really need to start keeping up with my mileage with baby pea (or orange this week).  We did about  25 miles at the beach this week- it was some kind of hot but so fun!  I LOVE running at the beach. Most days we ran on the road but some mornings I changed it up and did three on the road and two in the sand.. talk about a workout.

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We also did lots of good eating at the beach last week (per usual). We had blue crab twice, my very favorite part of the beach! Fried shrimp, homemade gazpacho, redfish mom and dad caught in Louisiana, blackberry cobbler, lots of local tomato sandwiches and LOTS of chocolate cake (hence all the running).

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Ill leave you with some pics of our annual Ft Morgan trip and be back soon with actual recipes;) 

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bump update: 15 weeks (insert all the clapping emojis!!!) 

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Vegan Paleo Date Brownie Bites

Happy Friday! Don’t these mini pops just scream celebration?? 

IMG_5173Guess what I have to share today? Another sweet recipe! We can really tell what baby weir is enjoying these days…

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We have hit the 12 week mark, patiently waiting for this extreme tiredness to move on 😉

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How cute is this pic Bowen sent last week from work in  houston, they were celebrating the news of baby 🙂
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On to the recipe..

I am REALLY trying to limit my sugar intake, but the dessert cravings are a real deal struggle for me (pre pregnancy and now). These brownie bite date balls satisfy my sweet tooth with zero added sugar. Let me know if you try this recipe, leave a comment below! 

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Another reason I love this recipe, I most always have the ingredients on hand and they take 2 minutes to whip up. 
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(raw) Date Ball Brownie Bites
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Ingredients
  1. 1 cup pitted medjool dates
  2. 1/4 cup peanut butter
  3. 1/3 cup cocoa powder
  4. pinch of salt
  5. 1/2 cup oats
  6. optional 1/2 cup walnuts
  7. 1-2 T water
Instructions
  1. Combine all ingredients in a food processor and pulse until well combined. The dough will be sticky.. using a large spoon, scoop out dough and form ball then roll date ball in cocoa powder. Refrigerate and enjoy! I also like to top mine with a dollop of peanut butter and sprinkle with salt:)
Mississippi Made http://www.mississippi-made.com/
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(almost) Sugar Free Banana Muffins

I’ve got so many recipes I want to share with you! I mentioned a couple of post ago I’ve actually been cooking and baking just not posting. And now I’ve got several sweets recipes and one savory I cannot wait for you to try. I LOVE these whole wheat banana muffins.

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I’ll be honest-Bowen doesn’t think they are sweet enough. He wants a dessert-like muffin with a sugary topping and these aren’t that but they are delicious and in my opinion a yummy treat or pick me up.

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I love taking these in the car with me for after workouts/pre errands snack. They travel really well and hold up in this hot heat we are experiencing in lower Alabama. 

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Speaking of, I cannot believe how hot it already is. I had to run this am at 6:30 which just doesn’t seem right for a Saturday morning but by 8’0clock it was supposed to be 90 degrees! I couldn’t put our little pea-pod (growing baby) through that heat. 

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My view this am ↑

I did get in a six mile run this am which I am very proud of…this run was extremely slow but felt really good! I listened to this awesome Piper sermon, check it out HERE. 

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And a little recap for you, we went snapper fishing Thursday which was the funnest thing ever.. we were on a BIG boat so I never even felt a bump in the water.

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Thursday night view ↑

We’ve been enjoying snapper the past couple of nights. Last night I made Walker’s coconut curry black thai rice to go along with our fish. OH MY GOSH this is my favorite meal EVER. more to come on that. 

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(almost) Sugar Free Banana Muffins
I added very little sweeter to these (2 T maple syrup), you can certainly add the full amount for a sweeter muffin
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Ingredients
  1. ⅓ cup melted coconut oil
  2. ½ cup maple syrup *** I USED 2 TABLESPOONS, not 1/2 cup
  3. 2 eggs
  4. 1 cup packed mashed ripe bananas (about 3 very ripe bananas)
  5. ¼ cup almond milk
  6. 1 teaspoon baking soda
  7. 1 teaspoon almond or vanilla extract
  8. ½ teaspoon salt
  9. ½ teaspoon cinnamon
  10. 1¾ cups whole wheat flour
  11. 1 T chia seeds
  12. ⅓ cup old-fashioned oats, plus more for sprinkling on top
Instructions
  1. Preheat oven to 325 degrees, grease cups of your muffin tin with non-stick cooking spray
  2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon and chia seeds.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined.
  4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon) Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
Notes
  1. *recipe adapted from Cookie and Katie
Mississippi Made http://www.mississippi-made.com/

WIAW

Welcome back WIAW, bump edition! 

First thing in the am: lemon water and a teeny bit of coffee with almond milk

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Breakfast: Post run grocery store bar.. I could NOT under any circumstances go one more minute without eating. I love this think thin bar, it has zero grams of sugar but taste really good. I don’t think the ingredients are anything to boast about but in a pinch this did the trick. 

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Breakfast: I’ve been craving a bagel for a while now, I had 1/2 Udi’s gluten free bagel with organic cream cheese and 1/2 with peanut butter and banana.

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Lunch: My only real struggle (so far) with choosing healthy foods seems to be  at lunch time. Before baby news, I ate a salad just about everyday for lunch. I love eating big salads with lots of veggies and really have never gotten sick of them. These days I am singing a different tune. Yesterday  I made a roasted beet spinach salad and barely got through it. 

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I LOVED my lunch today, I got in all my salad veggies but in a wrap which tasted much better to me! I heated some roasted turkey inside a warm ezekial wrap with a little mustard then added in cucumbers, cabbage, avocado and spinach. 

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I also made some potato soup last night for my Bowen who’s been sick so I had a little bit of that too. 

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Snack: THE BEST CANTELOPE. I ate half a cantaloupe today..so good. My mom says everything taste better when your expecting so far this has been true of cantaloupe and bagels not so much spinach 😉 

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Supper: Bowen and I split a ribeye-dont worry my portion was fully cooked 🙁 along with grilled corn and grilled sweet potato rounds

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dessert: orange, cherry, flax muffin with almond milk 

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Run recap: Still running! And still loving it.. I get really tired in the afternoons so I cherish this time in the am to exert some energy, sweat and feel like I am in my normal routine. This am I ran three with a friend then did an extra mile for four..

Avocado Caesar Salad

Happy Sunday everyone! I hope it’s been a great day, we’ve had a wonderful morning of worship and a really relaxing weekend.

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 I got to see my precious friend Mollie this weekend, we bopped around fairhope, did some exercising and went to the pool. 

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I’m still feeling really good praise the Lord and haven’t had any odd food cravings/aversions (yet).. sparkling water, lemons and oranges are at the top of my list.. and caesar salad.

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I had a major hankering for caesar salad but wanted to make my own dressing. Caesar dressing is traditionally made with egg yolks which are out of the question, instead I made an avocado caesar that was out of this world.

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It has all the components of your traditional dressing, peppery, parmesany and a nice kick from minced garlic and fresh lemon. 

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and…spending our (semi-rainy) Sunday doing a little baking. Sugar free banana muffins coming soon! 

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Avocado Caesar Salad
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Ingredients
  1. 1 avocado, pit removed
  2. 1/3 cup extra virgin olive oil
  3. 1/4 cup grated Parmesan cheese
  4. 2 tablespoons apple cider vinegar
  5. 2 tablespoon fresh lemon juice
  6. 1 to 2 garlic cloves
  7. 2 teaspoons Worcestershire sauce
  8. kosher salt and cracked pepper
  9. 3 T water
  10. chopped romaine lettuce
Instructions
  1. In a food processor, combine all ingredients until smooth. Dressing will be thick!
Mississippi Made http://www.mississippi-made.com/

Update!

We’ve got big news at the Weir house, baby on the way due in December! IMG_4833 (1)
Psalm 103

 Bless the Lord, O my soul;
And all that is within mebless His holy name!
Bless the Lord, O my soul,
And forget not all His benefits:
Who forgives all your iniquities,
Who heals all your diseases,
Who redeems your life from destruction,
Who crowns you with lovingkindness and tender mercies,

Planning on putting this scripture to memory, He is My redeemer and my restorer. Bless His name! 

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It’s been a while since I last posted and truth be told I’ve been worn out! It’s been challenging to keep exercising, cookie-ing and taking care of things around the house, this little blog fell to the bottom of the list and I’ve missed it!

Here’s some pics to catch you up one what’s been going on..

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My sis n law and niece visited me for a few a days, lots of beach time and being together:)

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We’ve been keeping up eating mostly healthy around here..doing our best to stick to whole foods

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And I praise the Lord I’ve felt good these last couple of months.. aside from fatigue I have felt REALLY good, good enough to keep exercising just about every day. I’ve been running at least 4 miles most days, keeping up with spin and adding in a little tennis

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I’ll be back with recipes SOON! Happy June 1st, summer has officially arrived and I love it! 

 

Homemade Peanut Better Cups

Bowen and I have to have dessert just about every single night. It used to be ice cream then banana ice cream, I got on a peanut butter date kick and now CHOCOLATE.

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Most nights we eat a healthy supper so I hate to undo all our good nutrition with a heavy sugar dessert. These are a little more of a treat than usual but better than store bought candy, am I right? 

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I sprinkled some kosher salt on top for a salty bite. I love salty/sweet combo. 

My only change to this recipe would be to make the bottom layer a little thinner. These were really rich. 

These remind me ALOT of Justin’s organic cups.

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Homemade Reeses Peanut Better Cups
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Ingredients
  1. 1 cup "good life" dairy free semi sweet chocolate chips
  2. 3/4 cup natural creamy putter butter
  3. 3 T coconut oil
  4. kosher salt for sprinkling
Instructions
  1. In a microwave safe bowl, melt together chocolate chips and coconut oil for 30 seconds then stir to finish melting chocolate. Repeat until smooth.
  2. Spray cupcake tray with non stick spray and fill each holder with 2 T melted chocolate. Freeze for 10 minutes. Once hardened, add 1T (or 2T if you life PB) onto of each chocolate layer spreading out evenly, then top with more melted chocolate (about 1 heaping T). I sprinkled mine with a little kosher salt. Freeze for 10 minutes. Then cups should pop right out once they are ready!
Mississippi Made http://www.mississippi-made.com/

(lightened up) Cheeseburger Wraps

I love this recipe. It’s SUPER easy and super quick to put together. It also totally satisfies my craving for a cheeseburger without all the fat (and bun). 

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There’s a restaurant in downtown fairhope that serves a cheeseburger wrap and it’s delicious but rather indulgent. This is my slim downed version, but still Bowen approved.

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We enjoyed this recipe tonight and both agreed we need to make it part of normal rotation. enjoy! 

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toppings plus mayo, ketchup, mustard and cheddar cheese ↑

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Cheeseburger Wraps
lightened up version of a classic cheddar cheeseburger
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Ingredients
  1. 1 lb ground organic turkey (96% lean, 4% fat)
  2. 2 ezekiel sprouted grain wraps
  3. 2 T Worcestershire sauce
  4. 2 heaping T ketchup
  5. 3 T mustard
  6. 2 tsp garlic powder
  7. kosher salt and cracked pepper
  8. toppings: mayo, ketchup, mustard
  9. lettuce
  10. tomatoes
  11. sliced onion
  12. grated cheddar
Instructions
  1. Brown ground turkey (in cast iron) in 1 T coconut oil over medium high heat. Once cooked, season with kosher salt, cracked pepper and garlic powder. Stir well. Then add in Worcestershire, ketchup and mustard and turn heat to low. Allow turkey to simmer for a couple of minutes. Then add 1/4 cup water and cover and cook for 10 minutes. Remove lid and check seasonings. Sometimes I add a little more Worcestershire here.
  2. Heat tortillas on griddle until warmed through. Smear with mayo and top with ground beef then cheddar then onion, lettuce and tomato. Fold and press for grilled cheeseburger wraps. enjoy!
Mississippi Made http://www.mississippi-made.com/
 And dessert tonight was homemade reese’s!!! Bowen wanted something sweet and these couldn’t be easier to make. Will post recipe asap! 

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update!

Happy almost weekend! It’s been a while since my last post which can only mean one thing around here, cookie duties have taken over! I don’t know what it is about this time of year but it’s  busy season for decorated cookies 😉

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Yesterday Bowen and I celebrated our three year anniversary! We are both so thankful the Lord by His sovereign hand placed us together for His purposes. I love being Bowen’s wife and am so grateful he’s mine. 

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We celebrated at Fischer’s in Orange Beach last night, then went for ice cream which we immediately threw away and ended up at Krispy Kreme–the hot sign was on and neither of us would ever turn that down. It’s may be our new tradition. 

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Aside from cookies, I’ve been doing some cooking. The night before last we had grilled salmon and sauteed spinach which I think may be a recipe I post soon and tonight I made ground chicken bolognese over spiralized veggie spaghetti. 

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and smoothie bowls of course 

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If you live in Fairhope I’m sure you’ve heard but the downtown farmer’s market is back and it is SO GOOD!! I wanted everything from every stand. We tried some very authentic tamales that were on point, a perfect snack/app. I picked up some peaches, snap beans and a few other veggies.  We are going to see Florida Georgia Line tomorrow so I hated to buy a ton of things we wouldn’t eat 🙂

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Be back soon!! Happy farmer’s market season! 

a smoothie a day..

Taco Tuesday! In the cookie room at least, we’re having cauliflower fried rice again but how cute are these ↓

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I’ve been wanting to share these smoothie recipes for a while now, Im glad I waited because I tried a new smoothie this am and it’s my new favorite: Chocolate coconut crunch!

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If there is one food/recipe I eat most regularly it’s smoothies. I love a thick, creamy smoothie with lots of fun (nutrious toppings). What I love most about smoothies is I am getting in a ton of leafy greens without eating salad for every meal. 

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My secret trick to hiding spinach/kale is blending your greens with your liquid first to make sure it gets totally smooth. You want even notice it’s in there! 

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I also like to add lots of “super foods” to my smoothies like chia seeds and cacao nibs (pictured above) or a scoop of wheat grass for extra nutrition.

Here’s two of my favorite “green” smoothie recipes. 

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Green Smoothies
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Ingredients
  1. Banana Mango Green Smoothie
  2. 1 frozen banana
  3. 1 cup frozen mixed fruit (strawberries, pineapple, mango)
  4. 1/2 cup almond milk (thick) or 1 cup almond milk (pourable)
  5. 1 bunch kale, rinsed
  6. 2 medjool dates
  7. 1 T chia seeds
  8. toppings: unsweetened coconut flakes and chopped strawberries
  9. Chocolate Crunch Green Smoothie
  10. 2 cups packed spinach (I freeze my fresh spinach)
  11. 1 frozen banana
  12. 3/4 cup frozen cherries
  13. 1 scoop vega chocolate protein powder
  14. 1/2 cup almond milk
  15. top with cacao nibs, unsweet coconut and blackberries
Instructions
  1. Puree greens and almond milk until smooth, add in frozen fruit, banana, dates and chia seeds. Puree until totally smooth. Top with super foods
Mississippi Made http://www.mississippi-made.com/
 Every now and again I add vega protein powder to my smoothies, great taste and extra protein! 

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I also found my cacao nibs at fresh market, they have a unique flavor that similar to dark chocolate..check out their nutrition!

  • antioxidant properties
  • high in potassium 
  • lots of fiber
  • high flavonoid content 
  • no sugar! 
  • one of the highest concentrations of magnesium found in this natural food source
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WIAW

Welcome back WIAW! I’ve been meaning to post some of my favorite smoothie recipes but cookie world has been crazy busy! 

 

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Breakfast: First things first a big glass of lemon water and a cup of coffee with unsweetened almond milk, I did some packing up of cookies then made a smoothie before Bible Study Fellowship this am. My green smoothie had berries, frozen banana, frozen spinach and some vega protein powder. I love topping off my smoothies with some unsweetened coconut flakes⇓

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I also ate a slice of ezekiel toast with pb since I had plans with friends after BSF and wouldn’t be home in time for lunch.

IMG_4749Snack: I was starving when I got home, I ate some of my homemade humus (recipe HERE) along with these delicious mary’s crackers and some veggies.

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Lunch: A BIG spinach salad with strawberries, avocado and cucumber topped with some evoo and balsamic vinegar.

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followed up by a sweet potato brownie!! THESE ARE STILL MY FAVORITE THINGS EVER. Link HERE.

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After an afternoon of cookie-ing, I grabbed another brownie and went to the gym. hehe that sounds funny to type but the truth. 

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Supper: Oh my word this was so fresh and good.  Supper was Pan seared cobia with basmati rice and roasted broccoli. 

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For now I’m holding off on dessert but I have a feeling after cleaning the kitchen a pb butter date may be calling my name. Be back soon! 

Cauliflower Fried Rice

Oh my word hurry up Friday! It has been a big cookie week for Weir Delicious and I can finally see the finish line-16 dozen cookies going out the door tomorrow↓

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I’ve been surviving on green smoothies and cauliflower fried rice. This is actually my second night in a row to make this recipe, we LOVED it. Bowen gave it a 9 out of 10 which is a thumbs up considering this is a veggie-centric dish. 

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I added gulf shrimp to our dish tonight and it did not disappoint. The best part of this dish is as long as you have cauliflower you can adapt the rest of the ingredients to what you have on hand. Fried rice/stir fry is a great way to use up veggies or get more veggies into your suppers. 

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I used peppers, onions, garlic, green peas and kale

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Leave a comment below if you make this dish and tell me what you think! 

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Cauliflower Fried Rice
Serves 2
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Ingredients
  1. 1 1/2 heads (medium size) cauliflower
  2. 1/4 cup bell pepper, small diced
  3. 1/4 cup onion, small diced
  4. 2 cloves garlic, minced
  5. 1 large carrot, small diced
  6. 1 bunch kale leaves, chopped
  7. 1/4 cup green peas
  8. 2 T soy sauce
  9. 2 T coconut oil
  10. 2 eggs, whisked together
yum yum sauce
  1. 3/4 cup mayo
  2. 2 T ketchup
  3. 1/2 T grated ginger
  4. 2 tsp garlic powder
  5. mix together & MUST refrigerate for at least 4 hours before serving
Notes
  1. Grate cauliflower on the large side of a cheese grater or by using your food processor (cauliflower should be the same size as rice). Heat large saute pan over medium high heat and add coconut oil. Saute carrots, peppers and onions until translucent then add garlic and saute for another minute. Next add in cauliflower and stir for 2- minutes then create a well in cauliflower and scramble eggs. Once the eggs are cooked add kale and peas and cook for another 2-3 minutes. Add soy sauce and remove from heat. Be careful not to overcook cauliflower or it will be mush. Drizzle over yum yum sauce and enjoy!
Mississippi Made http://www.mississippi-made.com/

WIAW

Welcome back WIAW 🙂  I can’t wait to share my supper recipe with you! Has anyone every tried cauliflower fried rice? I hadn’t until tonight and absolutely LOVED it! Leave a comment below and let me know if you’ve had it and what you think. 

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Breakfast: Before BSF Today I enjoyed some of my favorite granola recipe (link here) along with some almond milk and delicious strawberries. 

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I came home and did some cookie-ing and snacked on these delicious new crackers topped with some no sugar peanut butter and chopped dates and a “salted” pink lady. My mom taught me this trick, if you’ve never sprinkled kosher salt on a sweet, crisp apple you are missing out! 

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I got to sneak away today for an hour or so and sit by the pool, it’s been hot today!
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Lunch was a romaine salad with cabbage and peppers. I made a super simple dressing with 2 tsp of miso paste mixed with half a lemon..it’s my new favorite salad topper. 

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Pre run snack: more granola, I did a quick 4 miler this afternoon. I’m much better at morning runs but really enjoyed the beautiful weather and some John Piper. This 11 minute video “Go and Tell, ‘It is Finished” is really good!! 

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And onto dinner: I have seen a lot of recipes for cauliflower fried rice but was a little skeptical. I HAVE BEEN MISSING OUT. I loved it and will definetly be making this recipe part of our weekly rotation. I added kale and green peas to ours and made some pink sauce of course. 

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Dessert: you guessed it, peanut butter stuffed dates and some more granola 

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Be back this week with fried “rice” recipe! 

Get To Know Me Tag

I always assume the only people who see my blog are family and close friends, I have a sneaky suspicion there are a lot more readers out there that I don’t know personally. I thought this ‘get to know me’ tag would be a fun way to tell you a little bit about myself

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1) Tell us 5 random facts about you

1.) I went to fashion school straight out of highschool in NYC. 

2.) I’ve been to culinary school

3.) My first job was the editor of a magazine in Memphis 

4.) I LOATH eggs and have never/will never eat them

5.) I cannot sit still long enough to watch TV which drives my husband crazy, after sitting for a bit I have to get up and do something, unload the dishwasher fold clothes, fix a snack 😉 

2) When is your birthday?

March 

3) What is your favourite colour?

White/Cream (soft and clean) 

4) What is your favourite memory?

Bowen and I talk about this often but as a child, when my brother and I were in the back seat on the way to supper and my parents surprised us by saying we were going to Hawaii, the next day! 

5) Describe a day in your life

Wake up usually no later that 7 sometimes 6:45, drink a glass of lemon water immediately followed by coffee. Cuddle up in our sitting room for my bible study.. currently doing Bible Study Fellowship and we are studying Revelation. “All will sing, ‘The kingdom of the world has become the kingdom of our Lord and of his Messiah, and he will reign for ever and ever'” (read that this am and love dwelling on the victory in Christ, “Jesus’ resurrection is the unshakeable reality that makes certain the resurrection to life and joy of all who put their trust in Him”

After study I either head to the water to run or get on the treadmill at the gym (most days I run four miles) if it’s Monday i’ll be at spin! Then I come home and eat a big snack

Then I bake and decorate all the cookie orders I have for the day, stopping for lunch around 1  (eat a big salad) then decorate more cookies. I usually stop at 3-4 and clean up the kitchen, seal up cookies and fix supper. Bowen and I have supper together and sometimes go watch the sunset or sit outside then we usually watch a show and hit the sack around 9-early birds I know. 

 

6) Name 5 of your favourite songs

  1. Behold our God
  2. His Love Awakens Me 
  3. Be young, Be foolish, Be Happy 
  4. My Girl 
  5. CURRENLTY: When Trials Come (in light of revelation this song has brought me to my knees) When trials come no longer fear
    For in the pain our God draws near
    To fire a faith worth more than gold
    And there His faithfulness is told
    And there His faithfulness is told  …..                                                                                                                                                                                                                                                                                                                                          One day all things will be made new
    I’ll see the hope You called me to
    And in your kingdom paved with gold
    I’ll praise your faithfulness of old
    I’ll praise your faithfulness of old       

7) If you could only eat 1 thing for the rest of your life what would it be and why?

SUSHI. It’s maybe my favorite thing to eat and has lots of nutritional value 

8) What is something you really dislike?

can I say eggs again? eggs & cold weather 

9) Summer or Winter?

See above. SUMMER! 

10) If you could live anywhere in the world where would you live and why?

Fairhope Alabama, the most beautiful, charming place in the world 

11) Name 4 of your favourite films

Father of the bride 1 

and 2 

Point Break ( this movie got 4% but I loved it) 

My Best Friends Wedding will forever be my favorite movie

 

12) If you won the lottery what would you buy?

A plane to get to family whenever! Offshore fishing boat for Bowen and a house at the beach. That should do it 🙂 

13)  Favourite day of the week?

Friday, always a half day at our house! 

14) What 3 things would you take to a desert island with you?

a doctor, a builder and my family (might as well stay!) 

15) Sweet or savoury?

sweet 

16) Early bird or night owl?

EARLY bird, I am DONE at 5 pm 

17) Name 4 of your favourite books

God’s Word

Tim Keller’s the Meaning of Marriage

Wetherell Johnson’s Created for Commitment 

Elin Hilderbrand’s The Island 

 

Week Eats

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Mom’s been in town for a few days doing a sewing class in Mobile, we’ve loved being together and have been eating lots of yummy suppers!
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When Bowen heard mom would be here a few nights he immediately requested her fried shrimp..

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It may be my very favorite thing in the world. This is my mimi’s recipe my mom grew up eating on the gulf coast

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I have been drinking twice a day kale smoothies to balance out these yummy treats. IMG_4595

Yesterday am I marinated crab claws so they would be ready for an after sewing/work day app. Lots of fresh herbs, a little minced garlic, lemon and olive was the perfect compliment to one of our favorite foods. 

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Last night we grilled miso glazed cobia (we got from the same seafood market we bought the shrimp)..along with grilled napa cabbage SO GOOD. Anyone want the recipe? leave a comment below including the recipes you would like to see more of and I will post! 

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Run recap: Still feeling really good running! This am I went with a friend which always makes the time fly

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This afternoon I whipped up a batch of these fudgy sweet potatoes (recipe HERE) for my mom to try. They are so.so.so good. I could eat every bite in one sitting!! 

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Be back soon with recipes, enjoy this spring weather! 

WIAM

Welcome back WIAW, Monday edition! As usual  I lived in the cookie room today–lots of fun spring summer cookies in the works:)

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First thing in the am I had a HUGE glass of lemon water then  started the day studying revelations (via BSF packet) then went to spin at 7:45

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Breakfast was steel cut oats made in my insta pot with fresh vanilla bean, almonds and pecans and smashed banana with coconut flakes on top. My camera was charging during b fast so here’s last weeks oats. 

IMG_4237 Snack: Homemade hummus with carrots and blue corn tortillas, this week’s hummus had chili paste added in.
IMG_4529Bowen picked up our salmon from the meat market and grabbed this chicken salad which was decent but no beagle bagel recipe. 
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snack 2: chai latte with coconut milk and peanut butter stuffed dates 

Supper: Grilled salmon, baked sweet potato with roasted broccoli and crispy kale

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 After supper I whipped up another batch of this delicious oatmeal, just patiently waiting for it to finish baking for dessert:) 

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Plant Based Supper

I can’t believe it happened but I got Bo to eat an all veggie supper last night and he LOVED it. Im going out with friends tonight and he mentioned he may have just veggies again;) It was that yummy and SO filling. 

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It’s really hard to beat anything on the grill, we love the smoky flavor of charred veggies. I topped our brussel sprouts, beets, okra and zucchini with a  parsley (vegan) butter.

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My herbs are finally coming back for the summer woohoo! We also  grilled romaine with an easy vinaigrette.

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how sweet are these tulips? 

Grilled Romaine with Easy Vinaigrette
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Ingredients
  1. 1 Large head romaine, sliced in half lengthwise
  2. olive oil for brushing
  3. 1 T balsamic vinegar
  4. 3 T olive oil
  5. 1 garlic clove, minced
  6. 1 tsp dijon mustard
  7. splash of water to thin vinaigrette
Instructions
  1. Clean romaine by rinsing halves and dry lettuce well. Lightly brush romaine with oil olive and season with kosher salt and cracked pepper. Grill both sides of romaine for 1-2 min or until charred (and then no more)! Enjoy immediately:)
  2. Vinaigrette: Whisk together vinegar, dijon, salt cracked pepper and garlic. Then drizzle in olive oil (add water to thin)
Mississippi Made http://www.mississippi-made.com/

Update & Favorite Granola

Happy Hump Day! I am currently en route to Fairhope from Baton Rouge, I took advantage of a lighter cookie week to travel with Bowen and we’ve had a ball.  

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We might should call our trip the spring food tour. Its been an eating extravaganza at all his favorite spots in lower Louisiana–bbq at The Shed in Ocean Springs then onto raw oysters and Abita in the French Quarter, dinner at John Folse’s R’evolution and today we’ve enjoyed some greek food in Baton Rouge. 

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I’ve already gotten Bowen to agree to a supper of roasted veggies and salad. I have enjoyed indulging but am looking forward to veggie fueling. 

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And I plan on making my second batch of this delicious granola this afternoon. I have posted a version of this recipe before (my mother in law’s recipe from Deer Valley)..I changed the recipe up a bit by eliminating the sugar and added in some things and I love it so much.

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My very favorite granola recipe yet.

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There are some ingredients I don’t love in this recipe but you need to include them to achieve the right consistency of the mix. This granola taste JUST LIKE blueberry muffin streusel topping. It’s almost like a really chewy oatmeal cookie but better. Bowen said I should call this dessert instead of breakfast. Leave a comment below and let me know if you make it! 

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Blueberry Streusel Granola
Yields 2
recipe adapted from "jenny's granola" deer valley ranch
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Ingredients
  1. 3 cups old fashioned oats
  2. 1 1/4 cups whole wheat flour
  3. 3/4 cup chopped pecans
  4. 1/2 cup shredded coconut
  5. 1/2 T salt
  6. 1/2 cup powdered milk
  7. 1/2 cup sliced almonds
wet ingredients
  1. 1/2 cup oil
  2. 1/2 cup water
  3. 1/3 cup dried blueberries
  4. 2 tsp almond extract
  5. 1/2 cup grade B maple syrup
Instructions
  1. preheat oven to 250
  2. In a large bowl, combine dry ingredients, in a separate bowl combine wet ingredients then mix the two together. Spread on cookie sheet and bake for 1 hour at 250 degrees, stirring occasionally to break into pieces. enjoy!
Mississippi Made http://www.mississippi-made.com/

Weekend Eats & a Recipe

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Happy Sunday! We’ve had a beautiful weekend in Fairhope, the rain moved out and the sun has been shining! And it’s finally patio weather, we love eating outside and have been taking full advantage. IMG_4389

Last night I made cheesy stuffed peppers with grass-fed beef and brown rice over some black beans and veggies. 

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We’ve also almost finished off the sweet potato brownies, still really loving these chocolate treats and plan on making them again next week. 

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Saturday morning I went on my longest run since IT band issue and ran the whole time without knee pain Praise the Lord!

IMG_0881Running is really time to listen to sermons and spend time in prayer. I always finished refreshed and renewed. My favorite podcost as of late have been all of Charles Stanley’s (in touch ministry) and any of John Piper’s (Desiring God)  One in particular sermon I found to be very encouraging is linked HERE..it’s message: When We Don’t Understand Why 

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And lastly, a soup recipe! I realize it’s spring and the temps are definitely warmer but I love having a batch of soup made for the week. Especially this recipe that’s packed with green leaf veggies, lentils and sweet potatoes! I made this soup in my insta pot but I will try and adjust recipe for  normal stove top cooking:) 
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Lentil Sweet Potato Soup with White Beans
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Ingredients
  1. 3 carrots, chopped (all small dice roughly the same size)
  2. 1/2 large onion, chopped
  3. 2 small yukon golds, chopped
  4. 2 small sweet potatoes, chopped
  5. 1 can white beans, drained and rinsed
  6. 1/4 cup white wine
  7. 1 can green beans, drained
  8. 1/4 cup lentils
  9. 1 1/2 qt or 1 container organic chicken stock
  10. 1 cup chopped kale
  11. 1 cup crushed tomatoes
  12. parsley
Instructions
  1. In a large dutch oven or stock pot, saute carrots and onions in coconut oil until veggies are translucent and season with kosher salt and cracked pepper, next deglaze with white wine over high heat until all the liquid is reduced. Next add crushed tomatoes, potatoes, lentils and cover with stock and set over medium high heat. Cover pot and cook for 15-20 minutes or until potatoes and lentils are tender. Then add all the beans and kale. Simmer for another 15 minutes, taste and adjust seasonings! Finish soup with a drizzle of olive oil and chopped parsley
Mississippi Made http://www.mississippi-made.com/

 

WIAW

Welcome back WIAW. I LOVED tonight’s supper so thought I would share all the goodness of today’s eats for a What I Ate Wednesday.
IMG_4294Breakfast: You can’t tell in the pic above but these are steel cut oats with chia seeds topped with some granola I made yesterday. I cooked the oats in my insta pot with chopped gala apple and lots of cinnamon (sugar free!) I added 1 T chia seeds to the mix and have been eating on this delicious breakfast all week.
IMG_4283 This granola is all gone, it got eaten up in 2 days. It was SO GOOD! I made it using oats, cherries, pecans, chia seeds, pb 2, coconut oil and some other goodies (sugar free too).
IMG_4280 Post spin/early lunch was ezekiel bread with homemade humus and avocado topped with cherry tomatoes and red pepper flakes.

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ALL THE SNACKS: As wholesome as these meals were, today was filled with a lot of snacking. I had some almond milk and granola post toast and a mango/banana/oats smoothie this afternoon and snacked on beet chips. 

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Supper was one of my favorites. This should be called the goodness bowl… quinoa, sautéed kale, chili roasted brussel sprouts and sweet potatoes along with a drizzle of evoo and balsamic vinegar.

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IMG_4306 Dessert: still stuck on peanut butter stuffed dates! 

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Stir Fry & Kale Salad

I couldn’t decide whether to post a WIAM or tonight’s stir fry recipe, how about a combo of both?? I am on the kale train this month.

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I have been incorporating the leafy green into almost every meal.. smoothies, salads, as a side dish or tucked in stir fry. I am loving getting one of the most nutrient dense foods on the planet into every dish. 

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Here is a look at today’s farmer’s market haul-can you believe these brussels sprouts!! They’re huge!

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After a long run and lots of cookie-ing I made a red leaf lettuce salad for lunch with lots of kale, roasted beets, carrots, green onions and dried cranberries.

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I made a vinaigrette by combining 2 T balsamic vinegar with 1 small garlic clove grated and 1 tsp of dijon mustard then whisked in 3 T olive oil. I tossed the kale in the vinaigrette and let sit for 30 minutes to let the leaves get nice and tender. 

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Check out my mom’s kale and lettuces in her garden!! ⇑

Supper was veggie packed stir fry. Don’t tell Bowen but “stir fry”  is basically my excuse to cook a ton of veggies over brown rice. I added marinated flank steak for my steak loving b.

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Veggie Centric Flank Steak Stir Fry
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Ingredients
  1. 1 cup chopped cauliflower
  2. 1/4 onion, sliced
  3. 1 red bell pepper, sliced
  4. 2 carrots, sliced
  5. 1 large bunch kale, chopped
  6. 1/2 T grated ginger
  7. flank steak (8 oz)
  8. marinated in korean bbq sauce
Instructions
  1. Heat cast iron over medium high heat and add 2 T olive oil until smoking, stir fry cauliflower and carrots until slightly tender then add other veggies continuous stirring with wooden spoon. Season with kosher salt and cracked pepper. After 2-3 minutes grate in ginger and remove veggies from heat. Sear meat on both sides then add back in veggies. Serve with soy sauce and chili paste. I made brown rice in my rice-cooker to serve with stir fry!
Mississippi Made http://www.mississippi-made.com/

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I hope everyone had a Happy Easter! How precious is this little angel in her Easter dress and bonnet made by mom 🙂 

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Homemade Hummus

Hello Monday! Who has had a busy day? Both hands raised over here. I am taking a break from cookie designer for a couple of days and putting my magazine hat back on. Tomorrow I am styling the Mobile Bay monthly fashion shoot, should be fun! 

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We didn’t get many pics this weekend, but we had a big time with my mom and dad! 

I spent today, like last week, focusing on feeling my very best. I made a delicious green juice with LOTS of ginger and this homemade hummus recipe to snack on.  I love every kind of hummus there is but I don’t love the texture of store-bought hummus. It always feels/tastes “whipped” to me.

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 A tip I learned in culinary school I’ll share with you is never buy anything from the grocery advertised as “whipped” i.e whipped yogurt, whipped ice cream etc… that basically means the company whipped in a lot of air, so you will be paying more money for less product.

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Anywhoo.. homemade hummus takes 2 minutes to make, I know everything that goes into it and I love the taste and texture. 

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Hummus Recipe
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Ingredients
  1. 1 can chickpeas,drained and rinsed
  2. 1 small garlic clove
  3. 3 T olive oil
  4. 1 small lemon, juiced
  5. 1/2 tsp kosher salt
  6. 2 T tahini paste (or 1 T peanut butter)
  7. top with a dash of cayenne and extra olive oil
Instructions
  1. Combine all ingredients in a food processor and puree until smooth!
Mississippi Made http://www.mississippi-made.com/

Homemade Power Granola

Finally!  A granola recipe I can feel good about eating.

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I love having granola in the morning and mixed in my smoothies–the problem I have run into over and over again is store bought granola is PACKED with sugar.

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I literally can’t find one single brand at the grocery store that doesn’t have loads of sugar in the ingredients, and it’s super expensive. Ezekial brand “cereal” doesn’t have sugar but its $7.

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I made this crunchy granola from ingredients I already had in my pantry..and it’s delicious! I added flax seeds, chia seeds, pureed dates, almonds and walnuts along with some peanut butter, pureed banana and coconut oil to bind and lots of toasty oats. 

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You can certainly add honey or maple syrup for some added sweetness-see recipe below! I like my granola with a little soy milk and blueberries, enjoy!

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 And happy Friday! My mom and dad are coming to visit this weekend for the Fairhope Art Festival, my favorite weekend of the year and mom’s birthday! We have plans to eat downtown, shop around, run the Spring Fever 10k and on Sunday,  Bowen and I are getting introduced to our church 🙂 

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Power Granola *vegan
Yields 1
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Ingredients
  1. 1 1/2 cups rolled oats
  2. 3/4 cup walnuts & almonds, rough chopped (I reserved some whole almonds)
  3. 1/2 tsp sea salt
  4. 1/2 T cinnamon
  5. 1 T flax seed
  6. 1 T chia seeds
  7. 1/4 cup coconut oil
  8. 1/3 cup + 1 Tbsp maple syrup, agave (I omitted)
  9. 1 tsp vanilla extract or maple extract
  10. 1 medium ripe banana, mashed
  11. 3 T cranberries
  12. 1/4 cup peanut butter
  13. 2 dates, pureed
Instructions
  1. Preheat oven to 250.
  2. Mix the oats, cinnamon, sugar, salt, flaxseed, cranberries and nuts together in a large bowl, then
  3. in a small saucepan over medium low heat, heat the coconut oil, maple syrup, pureed banana, dates and vanilla extract. Pour over the dry ingredients and mix well.
  4. Spread the mixture evenly onto a parchment lined baking sheet and bake for 40-50 minutes or until golden brown. Watch this closely, it will burn! Enjoy!
Mississippi Made http://www.mississippi-made.com/

Plant Based Lunch Ideas

A whole NEW WORLD! I got my computer back today and it is moving like the speed of lightening! It’s good to be back in blogging action.

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I woke up in the middle of the night not feeling great so my focus today is feeling better and fueling my body with nutritious foods. Praise the Lord I was able to get to Bible Study Fellowship this am- the Lord is teaching me who He is and changing my heart through His word. I would encourage anybody looking for a study to google if there is a BSF in your city.. it is the absolute best thing in my life!

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After BSF, I started brainstorming what would get me feeling better quickly and back on my work feet. I came up with a delicious juice recipe and kale and farro salad. I thought I would share what I had yesterday for lunch with you too. I am always looking for new ways to have plant based meals for lunch- I hope these recipes give you some inspiration! 

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Beet Kale Juice 

1/2 large beet, peeled

3 large kale stalks (stalks removed)

1 whole lemon, peeled

1/4 ginger root, peeled

1 pink lady apple

My juicer is Breville JE98XL, here is a link to the site! 

Yesterday’s lunch was farro salad with romaine, arugula micro greens and steamed squash and zucchini. I made a light vinaigrette with balsamic, dijon mustard, 1 grated garlic clove and olive oil. 

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Toady I used that same farro and made a kale salad with cranberries, green onion, kale and farro. Add some goat cheese for a little creaminess and more protein. 

Kale Farro Salad
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Ingredients
  1. 1 bunch kale, chopped and massage
  2. 3-4 cup cooked farro
  3. 1 T green onion, Chopped
  4. 2 T cranberries
  5. 2 T olive oil
  6. 1 T balsamic
  7. kosher salt and cracked pepper
Instructions
  1. combine ingredients and enjoy!
Mississippi Made http://www.mississippi-made.com/
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Gulf Shrimp Grain Bowls

Happy Weekend! It’s been a rainy few days in Fairhope but we’ve made the most of it with lots of movies/treadmill runs and good eats.

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Friday night we picked up the most delicious Gulf shrimp to cook for grain bowls. This recipe is our favorite grain bowl combination to date! I love the combo of nutty brown rice with soy vinegar sauce and a steamed veggies–so good for you yet feels indulgent. I know it will be even more delicious when summer veggies are in season 🙂  

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Gulf Shrimp Grain Bowls
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Ingredients
  1. 1 cup brown rice
  2. 1/2 cup water
  3. kosher salt & vegan butter
  4. 1/4 cup soy sauce
  5. 3 T apple cidar vinegar
  6. 1 lb gulf shrimp, (peeled, deveined and butterflied)
  7. 2 cups cabbage, chopped
  8. 1 zucchini, sliced
  9. 1 squash, sliced
  10. Asian "yum yum" sauce
  11. 3/4 cup mayo
  12. 3 T ketchup
  13. pinch kosher salt
  14. 1/2 tsp garlic powder
  15. 2 tsp grated ginger
  16. 2 T water
  17. *must refridgerate for at least 3 hours
Notes
  1. Cook brown rice according to package instructions ( I used my insta pot)- in the meantime in a separate pan/pot steam veggies until tender. Heat a saute pan over medium heat and add 2T coconut oil, season shrimp with kosher salt and cracked pepper then saute shrimp turning once when pink then remove from heat.
  2. To assemble: stir together soy sauce and vinegar in small bowl. Place rice in the bottom of bowl and top with 1-2 T of soy/vinegar sauce, then place steamed veggies and shrimp on rice and drizzle with yum yum sauce. Enjoy!
Mississippi Made http://www.mississippi-made.com/
We’ve started celebrating my bday early since we will be traveling on the actual day.. I have some fun news to share with you about a project mom and I are doing so stay tuned!

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 Bday celebrations started with buttercream stuffed snickerdoodles at breakfast..oh my sugar overload deliciousness. I am hoping all the leftover cabbage I ate may cancel out?  Let me know if you try this grain bowl, leave a comment below! Happy Spring and soon to be Easter! 

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Paleo Coconut Flour Banana Pancakes

Happy Saturday! I am currently waiting on my tennis partner to wake up from a post fishing snooze so we can go play! It’s the most beautiful day here sunny and 61 🙂  

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My computer has been in the shop being worked on for over a week, hence my lack of posting. I thought now was as good a time as any to steal Bowen’s and get some updating done.

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we love Saturdays in Fairhope

We started our Saturday the way we normally do with pancakes. My mom makes my niece Mollie banana pancakes with nothing but banana and egg-she eats them up! I made a more adult gluten free-sugar free version . They were SO GOOD! I wasn’t planning on posted but am so glad I took pics and wrote down the recipe because I will definitely be making these pancakes again.

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Don’t expect these to be Aunt Jemima’s they are definitely a “paleo pancake” but really delicious, I topped mine 1 T almond butter melted with 1/2 tsp of coconut oil and some vegan butter. Let me know what you think if you try this recipe! 

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Run recap:  5.75 miles today!!! very slow but finished- I went back to the orthopedic last week and news to me…there is no stress fracture, I’ve been dealing with ITB. Hopefully some streching and PT will do the trick.. be back soon when my computer recovers 🙂 

Coconut Flour Banana Pancakes
Serves 1
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Ingredients
  1. 2 T coconut flour
  2. 1 egg
  3. 1 banana, mashed
  4. 1/2 tsp vanilla
  5. pinch of kosher salt
  6. 1/4 cup blueberries
  7. toppings: almond butter, coconut oil, vegan butter
Instructions
  1. Combine mashed banana and egg in a bowl then stir in coconut flour and fold in blueberries and salt. heat a griddle to 325 degrees, melt butter and add batter one ladle at the time. Flip when ready, top with syrup or coconut oil almond butter!
Mississippi Made http://www.mississippi-made.com/

SOUPer Bowl Sunday

Some of my best recipe ideas come to me right as I am about to fall asleep. This is usually the hour I start thinking about my “tomorrow to do list”you know around 9-10 pm right when the lights go out 😉

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On our agenda this Sunday was church and some work around the house. Bowen worked on the garage and car cleaning and I tackled laundry and food prep. We are leaving Wednesday for Costa Rica so I didn’t have too much cooking do this week!

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It’s been pretty chilly here in Fairhope so last night I started dreaming of soup. I love butternut squash soup and so does Bowen but I don’t love the heavy cream. It occurred to me that in my other soups I use white beans (cannelloni beans) to thicken soup so why not with my butternut squash.

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Oh my gosh this was the best version of butternut squash soup I’ve had yet! So Creamy, slightly sweet and velveety. Bowen LOVED it–he usually can tell when I “lighten” a dish but not this one. I think my mom’s homemade chicken stock (she sent home last week) really sent this soup over the top. 

We topped our soup with evoo and served with a mixed green, loaded chopped veggie salad…really went against the grain with or super bowl food this year 😉

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Butternut Squash Soup with Cannelloni Beans
the creamiest, healthiest butternut squash soup
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Ingredients
  1. 1 1/2 butternut squashes, peeled and cut into cubs
  2. 1 can cannelloni beans, rinsed
  3. 1 small onion, rough chopped
  4. 1 qt homemade chicken stock
  5. 1/2 tsp turmeric
  6. kosher salt and cracked pepper to taste
Instructions
  1. Place cubed butternut squash, onion, chicken stock and white beans in a stock pot and bring to a boil, season with kosher salt, cracked pepper and turmeric. Cover and simmer for 20-30 minutes or until squash is fork tender. Transfer cooked ingredients to a blender, reserve 1-2 cups of cubed squash (we like a few bites of cubed squash in our soup). Blend until smooth, taste for seasonings and serve with a drizzle of olive oil!
Mississippi Made http://www.mississippi-made.com/
Run recap: FINALLY back running! very, very slow running but it’s happening! I waited almost 8 weeks to run and the first week was killer, I had a lot of knee pain and thought we may be going back to the DR. but the past 2 days I’ve been able to run with no pain, THANK GOODNESS< thank you Lord!

Today was a really slow 5 mile run, I should have snapped a pic of the bluest sky you’ve ever seen! We had a beautiful sunset tonight too. Have a great Monday! 

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Sugar-free update

It’s been a busy couple of weeks around here, hence my lack of posting. This time of year is what cookie-er’s call the busy season. We are cranking out cookies as fast as week can! Bowen and I are going to Costa Rica next week with my in-laws which means I’ve had a lot of work to get done before our trip. We are SO EXCITED for some swim and sun! 

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Last weekend marked the end of my 30-days of sugar free and I am still on the sugar free train! It was HARD work getting off sugar, so hard that I never want to go back to that sugar addiction and have to kick it again.

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Takeaways: 

1.) Fruit is PLETNY SWEET: I think the biggest change for me over the last month is my taste for sweetness has diminished significantly.  A fruit smoothie or pb2 stuffed date is PLENTY sweet for me. I used to need ice cream or a handfull of chocolate chips to get my  fix after supper…  now a piece of fruit taste really sweet. I don’t want to go back to the place where artificially, processed sugar is my standard for what sweet taste like. 

2.) No Headaches: I am used to be somebody who always had a headache it seems. Most of the time they are at night after supper, I cannot remember the last time I had a headache. I think it was probably the last time I ate sugary processed ice-cream after supper. 

3.) More energy: less afternoon slump and no more mood swings that come along with sugar high then sugar crash  

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4.) healthier skin:  Why? Sugar reacts with proteins in our bodies, changing their structure to form advanced glycation end-products (AGEs), which accelerate the aging process. As a result, sugar makes collagen and elastin less supple, radiant, elastic, and resilient—and more susceptible to sun damage. ( http://www.womenshealthmag.com/food/i-quit-sugar) 

I would definitely recommend cutting processed sugar from the diet, I don’t plan on adding it back to my diet like I initially thought I would. Although, I am planning on enjoying treats for special occasions. I can’t give up key lime bread pudding or peanut butter pie altogether, but these will definitely not be my normal anymore. 

People ask me all the time how I don’t eat the cookies I make all day everyday, for starter’s they’re almost $3 a cookies and if one breaks Bowen is always near by begging for the extras. IMG_3538

here’s some pics of the past couple weeks to catch you up on M^2 life: we went home for one of my closest friend’s weddings which was so sweet and beautiful! and we got to spend some time with my mom and dad AND mom sent me home with enough meals for the week. NO one is a better chef than my mom, she has ruined us this week. Her vegetable lasagna (noodle/meat free) is one of my favorite things in the world. Bowen LOVES it too. I’ll post the recipe for anyone who’s interested! Be back soon with some eats! 

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how precious is my niece is this  dress my mom made?!?! 

Friday Favorites

It’s been a minute since I last posted a Friday favorites. I’ve been thinking about some products/items I love this week and came up with a random diversified short list. 

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If you are reading this post from anywhere except Lower Alabama, Happy Snow Day!! It looks freezing out there. I love seeing all the snow day post via instagram and Facebook. I know I am guilty of spending too much time on social media but sure is a good way to keep up 🙂 

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onto the favorites: 

This one is a game changer..Sriracha TO GO! I see these little packets going in many a gift basket for Bowen. We love Sriracha and we need it on the go a lot. Cannot wait to get my order in HERE. 

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Favorite “once in a while”: 

This product is expensive but it is SO GOOD. We absolutely love this 7 grain rice from Seeds of Change, more so than any variety I’ve ever bought and made. Bonus: It takes 90 seconds in the microwave and it’s organic. I love the convenience of this rice..we actually had it last night with out roasted artichoke chicken. I found this at World Market but I am pretty sure most grocery stores carry the brand. 61B5c0xrH2L._SY355_

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“here to stay” favorite:

We are going through these dates like there’s no tomorrow. I think we finish 2 cartons of Medjool dates a week, and Bowen’s gone a good bit 😉  I cannot get enough of this sweet little jewel, it’s almost like a piece of caramel but better. I love to snack on them, puree them in smoothies and add them to oatmeal. Find them at fresh market or publix.

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beauty favorite:

This one is random but I couldn’t leave it out. Who else feels like there skin is see-through in January? I kept my tan until November just about with all this warm weather we have in LA (Lower Alabama) but lately I’ve been extra pale. We are going to Costa Rica in a few weeks and I need some color. This is the very best self tanner (gradual color) I’ve ever used. The color is very natural (not orange) and the smell is nice, not awesome but nice. k2-_9e43d5be-be98-4a0f-b9af-7ece339fe75b.v1

The Best Roast Chicken

This is the very best roast chicken dish. Of course it’s my  mom’s recipe and it’s fail proof. Everyone who tastes this chicken wants/has to have the recipe. I make this roast chicken dish all the time for Bowen, so much so that I switched it up today and added some new ingredients and WE LOVED IT.

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I threw this dish together in the same amount of time it took my coffee to brew this am. Today is house cleaning day and Bowen was getting home tonight so I wanted to go ahead and get supper out of the way early 😉 This little rascal actually surprised me and was home by 9 a.m.

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We are going to a spin class tonight again, he must have liked it woohoo! And then going to enjoy this delicious roast chicken over brown rice with a side of Broccoli.

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Roasted Chicken with Artichokes
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Ingredients
  1. 1whole chicken, rinsed and dried
  2. 4 whole garlic cloves
  3. 1 bunch fresh herbs or 1/2 T of dried herbs (herbs de provence is what I used)
  4. 1 pint of cherry tomatoes
  5. 1 large onion sliced thin
  6. 1 fresh lemon, halved
  7. 1 can artichokes, halved and drained
  8. kosher salt/fresh ground pepper
  9. 1 cup of good Chardonnay
  10. .
Instructions
  1. Instructions
  2. 1
  3. Preheat oven to 450 degrees, next coat the bottom of heavy dutch oven pan with olive oil, add sliced onion, whole garlic cloves, cherry tomatoes,artichokes ,s/p, and white wine, now add the whole chicken to pan that has been stuffed with lemon, garlic,herbs, salt/pepper and cook at 450 degrees covered with tight fitting lid for 45 minutes. Remove lid and cook for 20 to 30 more minutes or till internal temperature is 165 degrees and golden brown.
  4. Notes
  5. The most delicious part of this dish is the broth the roasting creates, you will need a spoon I promise! To make a sauce from this liquid, ladle 1 cup of liquid into a sauté pan and reduce by half on medium heat, strain and pour over chicken
Mississippi Made http://www.mississippi-made.com/
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What are you cooking this weekend?? Any big plans? We’ve got new member class at the church this weekend and I am so pumped to hear Nancy Holcomb speak at our church Saturday for the second time! I got to hear her speak at Downline summit 2 years ago and remember what an impact!! 

WIAW

Welcome back WIAW! This week is flying by, I cannot believe we are half way to the weekend. I did 12 dozen cookies Monday and Tuesday and I can tell it today-I am WORN OUT.

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I went to Bible Study Fellowship this am then ran some WD errands around town, I had a horrible headache so after lunch I took a quick power nap (proud of me Bowen?) and went back to cookie-ing. 

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Tonight is boot camp, I am so very nervous but really excited for a good workout. One major adjustment since not running is not working out first thing, that may be what I miss the most. All the classes I attend are at night, anybody else have a hard time getting to the gym after their work day is done?? 

Breakfast was steel cut oatmeal (big batch made at night) with unsweetened almond milk. smashed bananas, a little vanilla and topped with a chopped date and LOTS of cinnamon.

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snack: pre-errands latte and some chia chips 

I had great intentions for a delicious cabbage recipe, but got way to busy with my cookies. I literally threw this soup together in 5 minutes. I think it’s delicious and I love getting my veggies via soup, especially since its  been cold in Fairhope. I sautéed carrots, onions and garlic in olive oil then added half a head of chopped cabbage and chicken stock, kosher salt and cracked pepper and let it roll… a quick, easy delicious winter lunch. 

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I am roasting a chicken in the am for Thursday night supper, Ill make sure and post the recipe if we love it !

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Snack was another bowl of cabbage soup and I had this smoothie an hour before boot camp. 
After my workout I met a few of my favorite friends at my very favorite place in the world, minus your kitchen mom–Master Joe’s. 

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Weekend Recap

What a glorious Sunday in Fairhope we have! We had an AWESOME worship this morning in Sunday school and church, I immediately came home and wrote in my journal the Lord IS faithful and He IS abounding in mercy and grace, thank you Lord for your Son and His forgiveness that covers all my sin.

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I want to walk in light of this truth all the days of my life. I hope that when the accuser whispers lies I will turn to His word and claim His promises and look back on this day and remember His faithfulness.

After church we came home and had tuna salad wraps that I made last night, along with these delicious tortilla’s I have been excited to tell you about!!

IMG_3458One perk of Bowen traveling for work is all the yummy treats he brings home. Sometimes they are a cause of contention for us..like the time Bowen bought a lifetime supply of hot sauce. Over the years we have refined his choices on the road and now he only brings home the absolutely best of the best..like Houston’s Crave Cupcakes.

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His latest find are these homemade, fresh tortillas from San Antonio. Oh my gosh they are so good. I am still not having sugar and thankfully these have 0 grams. When Bowen got home Thursday night I was ready for my (savory) dessert. By the way, I am finally feeling REALLY GOOD from not eating sugar, I don’t think I’ll go back now that I am over the hump.. no headaches, no irritability, maybe some pounds lost? all good things! 

IMG_3444 I ate salad for supper so I felt like a couple warm, buttery tortillas were the perfect treat. I ate 3 in under 5 minutes then had a panic attack when I saw the calories per (very small) tortilla. We will definitely leave these in the freezer and not in arms reach, otherwise we would be as big as a house. They are so good!! Friday night for supper I made a big salad of cabbage, lettuce, broccoli, zucchini along with some warm tortillas…it’s Sunday and we still aren’t sick of them.IMG_3449

Saturday morning we went for a 6 mile walk around Fairhope and enjoyed beautiful weather and wonderful fellowship. There’s something so sweet about leaving your phone behind and just experiencing your town, each other and God’s creation. We also took the boat out for the first time this year, 60 degrees felt more like 30..

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We are off for a bike ride by the water then onto our very first community group tonight..lots to be thankful for today and always! I’ll be back with a cabbage recipe this week, last night our friends cooked delicious stewed cabbage I am excited to recreate which got me thinking I need to make some stuffed cabbage rolls! Until then enjoy some of our cute cookie creations from the week! 

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Orange Chicken

Raise your hand if you want a delicious, healthy dinner in 30 minutes?? This orange chicken dish is low fat, high protein and really yummy. Add roasted broccoli or sautéed zucchini and your done:) 
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Bowen wont be home until 8 tonight so I am on my own for dinner..AND today is clean house and laundry day so I really didn’t want to fix supper after spin tonight and mess up my clean kitchen.

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I saw this recipe on What’s Up Moms youtube channel last night and knew I had all the ingredients to throw this supper together. I’ve already sampled the orange chicken and it’s delicious. I know added the brown sugar would send it over the top. Does anyone else watch cooking shows on Youtube?? I love Food Wishes. Leave a comment below if you have a channel I need to watch!  

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Orange Chicken with Brown Rice
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Ingredients
  1. 2 lb chicken tenders, cut into bite size pieces
  2. 2/3 cup orange juice ( I used fresh squeezed)
  3. 1/3 cup soy sauce
  4. 2 tbsp brown sugar (I omitted)
  5. 2 cloves garlic, grated (or chopped)
  6. 2 tsp chopped ginger, grated (or chopped)
Instructions
  1. Preheat oven to 375, Place ingredients in a shallow baking dish and bake for 20-30. Place on broil for an additional 2-3 minutes. Serve with brown rice (cook according to package directions)
Mississippi Made http://www.mississippi-made.com/
This dish is a perfect example of my following very closely in my mother’s footsteps and doing as she does. Mom always got supper taken care of first thing..when I told her what I was making she said she saw this recipe last night too and was planning on making the same thing! How wild..but not really. We do this all the time 😉IMG_3922

WIAW

Welcome back to sugar free WIAW! This post is actually yesterday’s eats. Wednesday’s are always a little different then my normal routine because I spend the morning at Bible Study Fellowship. Yesterday I lived in the cookie room. 

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I made a big batch of steel cut oats that I’ve been eating for breakfast each morning. The first week of eating “no added sugar” oats were NOT FOR ME. I so missed that brown sugar sweetness on top of my oatmeal…2 weeks in and I am starting to enjoy breakfast again! Adding cinnamon and mashed banana makes the oatmeal slightly sweet and definitely satisfying.

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purple smoothie is actually from today..pretend thats a date banana cherry milkshake!

For lunch (and actually my same dinner tonight) I made a salad of green leaf lettuce, torn kale, sautéed zucchini and miso vinaigrette. I snacked on apples and all the popcorn too. 

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I just remembered I ate a bagel yesterday 🙁 I haven’t had a bagel in 10 years. Really. But a friend and I had coffee at the best bakery and there were donuts, king cakes, cupcakes and brownies all around. I needed a treat and found the best option I could. I went to spin class immediately after so we will just say I “carb loaded” 😉

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Dinner was vegetable spaghetti noodles (carrots zucchini and squash) sautéed in olive oil and wine tossed with some tomato sauce. Dessert was a date smoothie, no surprise there. 

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Run recap: Still NOT running (2 more weeks of rest) but I am LOVING group exercise classes..who would have thought. I just got home from boot camp and it was so fun! and so hard. I actually think I will keep these classes up once I get back running 🙂 

Weekend Recap and Grocery Haul

Happy Sunday everybody! We’ve had a wonderful, restful weekend at home..it’s finally getting chilly here in Fairhope 40-50 degree temps down here today! 

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Friday night Bowen and I walked around downtown for artwork and ate Master Joe’s.. Saturday we did a little Weir Delicious work, saw The Revenant and rode bikes to dinner with some precious friends, Sunday school today was AWESOME this morning and a little grocery shopping to finish off our weekend. 

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I don’t have an exact plan for meals every night (Bowen’s travel schedule will decide that) but I’ve got a list of meal ideas I (you) can make with my purchases for the week. I try to switch up my produce a little every week for variation but like I said in my last grocery haul I pretty much buy the same things…lots of veggies, lean meats, lots of greens for salads and fruits for snacking. 

Heart of fruits and vegetables

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produce: Broccoli, cabbage, zucchini, squash, kale, romaine, carrots, cantaloupe, grapes, bananas, lemons, apples 

** not pictured: organic ground chicken, organic chicken breast, unsweetened almond milk, fage greek yogurt, ezekial wraps

MEAL IDEAS: 

  • Asian salad: kale, romaine, cabbage with miso vinaigrette (add shredded chicken) 
  • Vegetable spaghetti zoodles (spiralized zucchini, squash and carrots) with ground chicken bolognese
  • Chicken salad with greek yogurt and grapes (in ezekiel wraps)
  • Ground chicken taco salads (romaine and kale)
  • zucchini, broccoli, cabbage, carrot stir fry over brown rice
  • Cabbage rolls stuffed with ground chicken bolognese

Snacks: fruit and smoothies

That’s all for this post.. I hear the golden globes red carpet coming on as we speak! Who’s watching and what do you have planned to cook this week? Leave a comment below, I’m always on the hunt for new ideas 🙂 

AND ..Mardi Gras season season has arrived in lower Alabama! looking forward to lots of purple gold and green cookies this week! 

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Homemade Taco Salads

Taco salads were definitely a staple in my mom’s kitchen growing up.
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It’s such an easy week night supper that’s quick to put together and good for you. I would venture to say we eat taco salads once a week, Bowen prefers a taco salad stuffed tortilla but either way we are getting in lots of veggies and lean protein. 

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I recently started using ground chicken and making my own taco seasoning, I am not sure my taste tester missed the packet seasoning one bit..he didn’t even notice! Less salt and no preservatives, I am always good with that ! 

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Homemade Taco Seasoning Taco Salad
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Homemade Taco Seasoning
  1. 1 T chili powder
  2. 1/2 T cumin
  3. 1/2 tsp garlic powder
  4. 1/4 tsp cinnamon
  5. 1/2 tsp oregano
  6. heavy pinch of cayenne
  7. kosher salt and cracked pepper to taste
  8. whisk ingredients together (serving size for 1 lb taco meat)
Taco Salad
  1. 1 lb ground turkey or ground chicken
  2. 1 serving taco seasoning
  3. 1 cup chicken stock or water (may need more)
  4. 2 heads romaine lettuce, chopped
  5. 1 cup cherry tomatoes, halved
  6. 2 T onion, chopped
  7. 1/4 cup cheddar cheese, grated
  8. 1 cup black beans, cooked
top with
  1. ponchos vinaigrette
  2. salsa
  3. sour cream
Instructions
  1. Heat a large cast iron skillet over medium high heat and add coconut oil or olive oil to coat pan then brown ground turkey and using flat wooden spoon, break meat into small pieces. Once browned, add in taco seasoning and salt and pepper and saute for a couple of minutes. Add in chicken stock and simmer for 10-15 minutes adding more stock/water as needed to keep meat moist. Assemble taco salads by placing romaine in bowls, top with black beans, cheddar, tomatoes, onion, salsa and vinaigrette. enjoy!
Mississippi Made http://www.mississippi-made.com/
 ** ponchos salad dressing is one of my favorite things, I know you can get it at grocery stores in Jackson and Memphis, we haven’t found any in lower Alabama but when my in laws come I have them bring a stash and I freeze it! 

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WIAW

Welcome back WIAW! This no sugar thing is not easy. Who am I kidding. IT’S MISERABLY HARD. 

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Black coffee. unsweetened oatmeal. no dessert. The struggle is real..I know this is going to be a major victory and a positive change to my diet once I get over the cravings part.

I am eating fruit so that’s a HUGE help! Here’s a look at WIAW sugar free..

 

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Breakfast: unsweetened steel cut oats, cinnamon and raspberries.. maybe we should call this porridge 😉 

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lunch: Grilled chicken salad with raspberries, not pictured-sprouted grain tortilla chips and no sugar salsa

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post walk smoothie: frozen bananas, cherries, dates and chia seeds blended with unsweetened almond milk

Dinner: Tonight I went to dragon fly in downtown fairhope for a baby shower- I ordered the romaine salad with blue cheese and a spicy shrimp taco in a lettuce wrap and a glass of wine (sugar slip..delicious and so fun! 

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Exercise update: still no running for me, but I am LOVING spin class lately. Last night I went to a class that played worship music and the teacher prayed at the end of class I really loved that 🙂

 

 

30 day challenge & Lentil Kale Soup

Happy Monday! It’s been a great first day back to work at our house. My day started with a spin class and lots of cookie decorating..

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Decorating cookies every day is not conducive to my new eating plan..

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Not eating sugar is so hard. SO HARD. Today marks the start of a 30 day sugar free trial at our house. I’ve been thinking about cutting out all refined sugar for good and after some research and a pretty insightful documentary, “that sugar film,” I decided it was time to kick the addiction habit for good. 

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Most would classify me as a health nut healthy  eater, BUT after one day of no processed sugar (including artificial sweeteners) I see how much “hidden” sugar is in my diet. I do try and eat mostly fruits and vegetables, occasionally organic lean meats but as you have probably picked up on reading this blog I have to have sweets throughout the day, here goes 30 days without it!

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The hardest part so far is no sweeter/soy milk in my coffee.  I am not loving the cravings but am super excited to see how this affects me physically/mentally/emotionally..more focus I hear! I think I will give an update maybe half way and certainly at the end of the sugar fast to see how things went. 

Enough of that..onto a recipe! 

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I’ve been seeing a lot of lentil recipes and have never cooked with them until this weekend. I made Giada’s lentil soup and added kale. Bowen and I both really like it, it makes a great lunch option or light supper..and it falls in the no sugar category! 

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Lentil Soup with Kale
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Ingredients
  1. 2 tablespoons olive oil, plus extra for drizzling
  2. 1 medium onion, chopped
  3. 3 carrots, peeled and chopped
  4. 2 celery stalks, chopped
  5. 3 garlic cloves, chopped
  6. kosher salt and freshly ground black pepper
  7. 1 (14 1/2-ounce) can diced tomatoes
  8. 1 pound lentils (approximately 1 1/4 cups)
  9. 11 cups low-salt chicken broth
  10. 4 to 6 fresh thyme sprigs
  11. 1 bunch kale, chopped
  12. *recipe adapted from Giada De Laurentiis
Instructions
  1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30-45 minutes. Turn off heat and add chopped kale. Cover and let kale soften for a few minutes. Serve with grated parmesan and a drizzle of olive oil.
Mississippi Made http://www.mississippi-made.com/

Happy New Year! I hope everyone had a wonderful New Years Eve and fun holiday weekend..Bowen and I stayed in for the first time in many years on NYE and loved it.

Happy new Year celebration 2016 with party confetti template background. Ideal for holiday greeting card, print poster and web. EPS10 vector.

We had a champagne toast at home, grilled out and watched two documentaries, one on John John Florence (the surfer) and another on what Americans should eat, I don’t know that I recommend either 😉  Does anybody have a really, really interesting -can’t stop in the middle documentary – they would recommend? If so,  Leave a comment below please! 

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 I also tried to recreate a recipe Bowen and I ate at Del Frisco’s in Houston…the butter cake we had was my favorite dessert in the entire world. We liked the recipe I made but it was no match for DF’s. 

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I’ve  been reminiscing on some highlights from 2015 and thought now was the time to write them down, it’s been a wonderful year of growth and the Lord’s goodness and grace. Here are some of my favorite days from this year: 

2015 Highlights 

Snapper fishing trip with our favorite friends for the first time

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Finished my biggest cookie order by myself..pure joy.FullSizeRender-20

Being published in Mobile Bay monthly for food styling-that’s me in on the cover, can you tell 😉

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Running my first half marathon ( and then beating my time a few months later) 
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The study of Moses and sharing my testimony on the last day: I wrote this down the last day of my BSF packet: The Lord has done a new thing in my heart through the study of Moses, thank you Jesus for deliverance from the slave market of sin! All scripture is inspired by God and profitable for teaching, reproof, for correction for training in righteousness. 2 Timothy 3:16

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**Next post up: Lentil Soup! 

GROCERY HAUL & Orange-Bran Flax Muffins

Welcome back WIAW! Instead of WIAW, how about “what I eat in a week”.. I thought I would include my weekly grocery haul and our menu today. I am always searching online for new ideas for supper so maybe you’re interested in switching things up too 🙂 

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Truth be told, Bowen and I are both rarely home every night for supper. When he is gone, I eat salad or some sort of veggie stir-fry or soup–really whatever’s easy and veggie-centric is my go to. 

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Here’s are menu for the week, both of us are home and not terribly busy in the work world which means more cooking! 

IMG_3198I basically buy the same things ever single week at the grocery.. almond milk, eggs, granola, lots of fruits and veggies and either ground turkey/chicken or a chicken to roast.
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Bowen’s mom sent me home with the very best gluten free orange-cherry bran muffins. I have had the recipe and been meaning to make them but haven’t gotten around to it. They really are so delicious and so good for you. They have entire oranges in them/peel and all along with cherries and walnuts. I froze them and every morning take one out for breakfast. 

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***TO MAKE THESE GLUTEN FREE: Mrs. Weir substitues Gluten free oat bran flour and adds 1 tsp of guar gum! 

Christmas & the New Year!

Well it’s happened again, Christmas has come and gone with the blink of an eye!!! We’ve started a new family tradition of sharing what we are thankful for and it’s really opened my heart to the work of the Lord in our daily lives.

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 I am most thankful for Jesus my risen Lord and Savior, for his unending grace and that nothing can separate us from His love. Bowen and I had a great Christmas spending time with family doing  a whole lot of being together and whole  lot of eating delicious food.

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I bet you can guess what to expect on Mississippi-made in 2016: healthy recipes and healthy eating. I enjoyed all the sugary sweets but am very much looking forward to nourishing with whole foods. Here’s a look back at the week in pictures; maybe we should call this post the Mollie blog? I love my little niece so very much! IMG_3135

My mother really is the best cook in the world, she doesn’t do anything in the kitchen half way: including these homemade cinnamon rolls.

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She made the dough in the bread maker then rolled it out, added lots of sugar and fresh grated cinnamon then topped the warm rolls with homemade cream cheese icing.

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Cinnamon Roll Recipe
this recipe is made by making pizza dough in the bread machine, then rolling it out and creating delicious cinnamon rolls!
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Ingredients
  1. 1 recipe pizza dough
  2. 1 cup sugar
  3. 1 T ground cinnamon or fresh grated (use half)
  4. FOR THE ICING
  5. 2 1/2 ounces cream cheese, softened
  6. 3 tablespoons milk
  7. 5 1/2 ounces confectioners' sugar
  8. *1 tsp of vanilla extract, or maple
  9. Beat ingredients together.
Instructions
  1. Remove dough from bread maker and roll out onto a floured surface. Top with sugar and cinnamon then roll the dough away from you into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down.
  2. Using a serrated knife, gently cut the cylinder into 2-inch rolls; yielding 8 pieces.
  3. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator (up to 16 hours) until ready to bake. Bake on 350 for 15-20 minutes, to test doneness, stick knife in rolls and when it comes out clean they are ready. Top with icing and enjoy!
Mississippi Made http://www.mississippi-made.com/
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They were so good she made them 2 days in a row..this is the reason I am about to head to the gym. Leave a comment below if you’d like the recipe! We started our Christmas day with these cinnamon rolls then had fried shrimp and homemade crab cakes for a light lunch and finished off supper with the biggest ribeyes you’ve ever seen-they didn’t fit on the plate 😉

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I am so interested to hear how you’re kicking off 2016, do you make resolutions? What’s at the top of your list?? I am not big on resolutions I don’t think- I just want to spend the next year being diligent in the Word, listening to His voice and spirit.

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Also on my list for 2016 : taking care of my body the very best way I know how..for me that means lots of veggies, fruits and nourishing foods with my days starting with some form of exercise ( I cannot wait for three more weeks until that means running!!!) Leave a comment below with your number 1 resolution for the year! 

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Ill leave you with a look back at our top cookie pics for 2015! 

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Weekend Wrapup

WOOHOO welcome back Christmas break! Today marks the very last day of cookie Christmas season and I am thrilled to have a nice long break until the new year. I have to say this season has been one of grace grace, God’s grace and perfect provision. Since December 1 I have seen the Lord work on my heart and in every aspect my business, it’s amazing watching the Lord work in His perfect timing…how I wish to submit every detail unto Him for He is faithful, always. 

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I got home today just in time to go to Pinelake late service with mom and dad and what a sweet time of worhsip that was–a great way to kick of the start of Christmas. Bowen is on a work duck hunt so I’ve got a few days at home with my family before we head to Memphis.

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This weekend went by way too quick: highlights were fellowship with friends over dinner at home and doing a spin class with Bowen (this is when I wish this blog had emoji’s). I have begged him time and time again to do a class with me at Fairhope Fitness and his answer is always no way ever.ever.ever. Friday night over supper with friends we came up with a great plan to spin together on Saturday morning. Side note: I am out for running for 5 weeks 🙁 due to a (knee) stress fracture (pretty sure)–I am having a slight panic about not running for five weeks. I need suggestions for exercise, something I can do 5-6 days a week thats enjoyable?? help anyone?

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Anyways, the spin class was over an hour and one of the hardest I’ve ever done, Bowen basically looked like he went for a swim..one and done for him I believe. We also ate at a new Mexican restaurant on the causeay and it was DELICIOUS..this is a HUGE victory considering we’ve been on the hunt for good mexican since we moved. Cafe Del Rio local friends, check it out. 

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Mom got a pressure cooker for Christmas from my aunt and LOVES it, we had beef short ribs tonight that were delicious, I have my ingredients out for steel cut oats..cannot wait to try these out!

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Merry Christmas everyone! I’ll leave you with a happy Christmas pic and be back soon with an update and hopefully a recipe. 

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WIAW & a recipe

Welcome back WIAW–this edition is actually Tuesday eats> I had stir fry on the schedule for Wednesday and I remembered that was the exact same supper 2 WIAW’s in a row. I figured we needed to change it up a bit 😉

 

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The day started out with lemon water, vitamins and coffee with coconut creamer.. I am a splenda user but would like an all-natural option. Leave a comment below if you have any good suggestions!

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Lunch: The best chicken salad ever. This recipe is very similar to the chicken salad they serve at my favorite bagel spot in Jackson–its definitely a local favorite. Recipe is at the bottom of post! I also made a kale/baby lettuce salad with purple cabbage, carrots and avocado and a homemade miso dressing (anybody want the recipe?)

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Snack: vegan chocolate chips & a  salted caramel latte with soy

 Dinner: Homemade chicken enchiladas verdes-this is our housekeepers authentic enchilada recipe, Veronica taught mom to make them not too long ago and anytime I make Mexican at home, this is it!

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dessert: 2 gluten free chocolate chip cookies and chocolate soy milk…maybe a spoonful or two of cookie butter. We had a lot of shows to catch up on and let’s be honest who can watch homeland with out a snack to distract yourself with??

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Tonight’s stir fry over a bed of kale↑

 

Merry (week before the week of) Christmas from the cookie room!

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Favorite Chicken Salad
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Ingredients
  1. 2 chicken breasts, *cooked and shredded
  2. 1/4 c. sour cream
  3. 1/4 c. tablespoons mayonnaise
  4. 1/2 teaspoon thyme
  5. kosher salt
  6. cracked pepper
  7. 1/2 teaspoon garlic powder
  8. 3 ounces sliced almonds (omitted for Bowen)
  9. 3 ounces red grapes, sliced
  10. *for a healthy swap use yogurt instead of cream/mayo
Instructions
  1. mix all ingredients together and let refrigerate for at least 6-8 hours. Enjoy!
Mississippi Made http://www.mississippi-made.com/

Sunday Night Supper

Happy Sunday everyone! I hope it’s been a wonderful, restful day for you! I finally got to run a half I signed up for yesterday woohoo!!  IMG_8662

I am having a little trouble walking today, but feeling proud for finishing and beating my best time. Yesterday was a GORGEOUS, hot summer day. Definitely didn’t feel like December with temps close to 80 degrees. IMG_8652

My knee started to hurt around mile 7 and I couldn’t bend it yesterday at all which led to movie marathons and a celebratory supper at home… so festive in our santa hat chairs 🙂

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We’ve had another beautiful day here in Fairhope to go along with our Sunday routine. We got to go to an AWESOME Sunday school this am, grocery shopping and played a small part in a really fun “amazing race” birthday downtown. 

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I prepped lunches and suppers for the week today: Salad (lettuces/kale) ⇑, veggies for salad, chicken salad (will post recipe this week!) and made potato soup for dinner. This is my favorite potato soup recipe..it’s Alton Brown’s recipe which is super delicious and creamy. Enjoy! Have a happy week before the week of Christmas 

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Leek Potato Soup
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Ingredients
  1. (recipe adapted from Alton Brown Food Network)
  2. 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
  3. 3 tablespoons unsalted butter
  4. Heavy pinch kosher salt, plus additional for seasoning
  5. 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
  6. 1 quart vegetable stock
  7. 1 cup heavy cream
  8. 1 cup buttermilk
  9. 1/2 teaspoon cracked pepper
  10. 1 tablespoon snipped chives
Instructions
  1. Chop the leeks into small pieces.
  2. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
  3. Add the potatoes and the vegetable stock, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
  4. Turn off the heat and puree the mixture with an immersion blender until smooth ( I smashed out potatoes instead of pureeing). Stir in the heavy cream, buttermilk, and black pepper. . Sprinkle with chives/ or green onions and serve immediately, or chill and serve cold.
Mississippi Made http://www.mississippi-made.com/

WIAW

Heyhey it’s time for WIAW! Can you believe it’s the second week of December? Christmas has really snuck up on me this year.WHAT-I-ATE-WEDNESDAY-NEW-BUTTON-PEAS-AND-CRAYONS

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Lemon water to start my day…always.

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It is so hard to believe it’s December, we have sunny skies and 78 degree temps today in Fairhope ↓↓↓↓↓ that’s shorts and tank weather for me 🙂 Ill take it! 

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Breakfast: I overcooked my steel cut (Sunday night) oats this week and I am OVER IT. Maybe I’m just tired of the steel cut but I needed a change. These oats taste just like a blueberry muffin and they take 2 min in the microwave=score. 

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along with lots of coffee with coconut milk creamer

Lunch: romaine salad with peppers, carrots, celery and homemade miso (ish) soup. I added in 2 tsp of white miso paste with steamed mushrooms to my homemade chicken stock for a yummy/easy miso soup.

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dessert: chocolate covered granola/date balls..these are made by food processing granola,COOKIE BUTTER 🙂 , dates and coconut oil then dipping in vegan chocolate. 

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Snack: Latte with macadamia nut milk from Fabled Brew–very favorite coffee spot in town. 

Dinner: Bowen won’t be home till late so I made a meat-free, veggie loaded dinner. I planned on forbidden black rice veggie bowl but while cooking my black rice I got caught up in the cookie room and I may or may not have ruined my favorite sauce pot 🙁 

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Veggie Grain Bowl with zucchini, baby portabella mushrooms, onion and bell peppers-I stir fried the veggie then finished the cooking with a little chicken stock, soy sauce, chili paste and apple cider vinegar. Delicious and oh so filling! 

Dessert: G-free chocolate chip cookie and a half and almond milk 

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So I am hesitate to even say it out load for fear of it not coming true..again. BUT I signed up for my third half marathon–there’s a holiday half here in Fairhope and I just couldn’t stand to miss it. The last two half’s have not happened due to weather and illness… crossing my fingers I get to run this one–it’s supposed to be hot!  Updates to come:) 

 

White Chocolate Peppermint

Hi again! I am back from a short hiatus 🙁 I hate I missed WIAW last weekend but I haven’t been eating much of anything, much less anything worth posting a recipe for!

Whatever bug I got over thanksgiving took my appetite with it–yesterday was really my first day of eating much of anything. Thankfully I am feeling much more like myself today!

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 I got in a 10 mile run this am before church and it didn’t totally wipe me out–woohoo!! I made a big ‘ol batch of chicken vegetable soup last night which we have been enjoying for the past couple of meals–homemade chicken stock is the ticket.

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We did a tiny bit of Christmas decorating this afternoon and then went down to the water to enjoy this view ↑–cannot.get.enough. It’s still really warm here for December (60-70s), perfect weather if you ask me! 

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We really did it big for Christmas last year ↓, this year we are taking it down a notch and keeping Christmas simple at our house.

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And since Weir Delicious is so busy with decorated Christmas cookies and I am not offering my other Christmas candies and goodies.. I thought this would be the perfect time to share one of my favorite Christmas snacks with you!  I gave this white chocolate peppermint popcorn as Christmas happies to friends one year in Memphis and I’ll warn you..its addictive. 

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White Chocolate Peppermint Popcorn
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Ingredients
  1. 1 bag light butter popcorn, popped (unpopped kernels removed)
  2. 4-6 candy canes unwrapped
  3. 1 lb white chocolate almond bark, chopped
Instructions
  1. Pop popcorn according to directions (don't burn!), in a double boiler, melt almond bark white chocolate. In a food processor, pulse candy canes until chopped but not powdery. Line a sheet tray with aluminum foil and lay popcorn in single layer, then pour white chocolate over popcorn (don't leave any bare), quickly sprinkle with peppermint pieces. Let chocolate harden then individually bag and wrap!
Mississippi Made http://www.mississippi-made.com/

Catch up!

How is tomorrow DECEMBER 1??!!  I cannot believe it.. I am not sure that we’ve even hit fall yet in Fairhope-it’s still 75+ degrees and beautiful! 

We went to the cabin for the Thanksgiving and got to spend almost a week with family from near and far, it was a sweet, sweet time.

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We roasted hotdogs and smores over an open fire, ate chili, rode around on the boy’s four wheel toys and did lots of visiting. A wonderful time was had by all! Until I get sick with a bug thanksgiving afternoon… I had a fever and missed my race on Saturday 🙁 not happy about it but I did get a lot of time relaxing this weekend. I am now ready for Christmas in the Weir Delicious Bakeshop! 

FullSizeRender-16My helper elf arrived this week to help! I’ll be back Wednesday with WIAW 🙂 

 

 

Best Ever Buttermilk Pancakes

I was planning on posting this recipe Monday but I just couldn’t wait to share. It wouldn’t be the weekend over here without Saturday morning pancakes.

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I don’t always make B homemade pancakes–but when I do it will forever be this recipe. My mom shared this recipe with Mollie and I recently and it puts all other pancakes to shame, I have to say.

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These cakes are so fluffy they float! They are the lightest, air-iest little cakes with just the right amount of sweetness (2 TSP per recipe!!!), who needs an overly sweet pancake with all that syrup anyways? We also love the tanginess the buttermilk provides, just the right amount. If you make this recipe leave me a comment!
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Fall has finally arrived in Fairhope, just in time for Thanksgiving and just in time for us to head out of town 😉
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Run recap: I guess I had my last long run this am before the race next weekend! It was frigid and the first run wearing a jacket and long tights the whole time. I love running in the quiet of the morning before the day starts, praising my Savior and listening to His spirit speak without the noise of my phone, tv, music..it’s a sweet, sweet time.

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Guess what I am currently enjoying? A banana, date milkshake smoothie..I cannot get enough of this treat!

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Church, lunch and a movie are on the agenda today-anybody seen The 33, Julia Robert’s new movie or Spectre?? B and I need help deciding! 

Soup Friday!

Happy Friday!! I have a had a FULL week of cookie orders so I welcome the weekend with open arms! I ate a lot of soup this week- it’s so easy to prepare in advance and reheat.

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IMG_2499 After a day cookie-ing, the last thing I want to do is cook.  I made this soup early in the am and ate on it several times this week-prepartion is key people! 

It didn’t photogprah that well but it is delicious and a GREAT way to get your veggies in! 

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Cauliflower Soup
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Ingredients
  1. 1 head cauliflower, chopped
  2. 1 qt chicken stock (preferably homemade)
  3. 3 cloves garlic, minced
  4. 1 small yellow onion, chopped
  5. 1/4 cup white wine
  6. 1/4 cup heavy cream (optional-I left out)
  7. 2-3 green onion, chopped
Instructions
  1. In a large stock pot or dutch oven, saute onion over medium heat in olive oil until translucent, season with kosher salt and cracked pepper, then add in garlic and saute for 30 seconds, deglaze pan with wine and reduce till almost dry. Then add in cauliflower and cover with stock and bring to a boil. cover and reduce to simmer for 20 minutes or until cauliflower is tender. remove 1/2 cup of cauliflower from pot and set aside. Then blend all ingredients together and STRAIN through mesh strainer. Place soup back on heat and add in reserved cauliflower and cream. Check for seasoning! Top with green onions and sour cream..enjoy!
Mississippi Made http://www.mississippi-made.com/
Run recap: 10 LONG miles this am with 3 at tempo pace. This one wore me out–I am recovering with smoothies, tart cherry juice and lots of nuun waters. We have the PRETTIEST day so I was so thankful to be out and about enjoying our weather (7o degrees and not a cloud in the sky) I also got to listen to Pinelake sermon on my very favorite passage in scripture Romans 8:38-39–if you have 45 minutes in the car are on a walk, be encouraged by this Word! Click here for sermon. 

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WIAW

How is it already Wednesday?? This week is flying by. I got up super early this am..and didn’t run! Instead, Bowen and I spent some time together, ate breakfast and I did some cookie wrapping before Bible Study Fellowship.

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One guess what I had for breakfast… Sunday night steel-cut oatmeal! It’s just delicious and so filling. I am in BSF all morning until 11:15 ish so thank goodness for hearty oats or I’d be starving. BSF selfie ↓↓↓↓

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After BSF I made a delicious salad with my tender, sweet lettuces from the Fairhope farmer’s market. To my salad I added chopped peppers, avocado and mixed this raw/vegan pesto with a vinaigrette. I also had a handful or three of popcorn chips and some chocolate coffee beans.

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I spent the afternoon in the cookie room-drinking water with 2 T apple cider vinegar. It’s so gross but so good for you. I actually have grown to like the taste of it.  I have tried several times to trick Bowen into tasting with no avail. HE REFUSES the apple cider vinegar. How cute are these cookies!!!?

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Snack time: blueberry, banana, spinach, chia seed smoothie with almond milk. More like “nice cream” than a smoothie.

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Dinner: Super easy stir fry with leftover rice cooked in chicken stock, broccoli, cauliflower and peppers (and chopped green onion).. Here’s the sauce recipe I used: 1/4 cup chicken broth
2 T  soy sauce
1 T apple cider vinegar or rice wine vinegar
1 T. brown sugar
1 tsp. chili paste or sambal sauce 

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and then chocolate covered cookie butter/granola/date treats! 

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that does it for this week’s WIAW-until next time! 

Sunday Night Steel Cut Oats

Good Monday morning! Where did the weekend go? It flew by too quick as usual. 

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Weekend recap: Bowen and I went to red & white in Fairhope Friday night to have a celebratory glass of wine for the week’s accomplishments, we shared a pizza then came home and caught up on Thursday night shows we missed.  Whats your favorite show on tv/netflix/apple tv? Leave a comment below please!  I am in desperate need of a new show to watch in the cookie room.

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Saturday we went for a quick 4 mile run by the water, came home for pancakes and grits and then hit the road for my cabin. We sat by the fire and watched football all weekend–Bowen did some fishing, I did some trail running AND we got to see my mom and dad for a bit yesterday. We headed back late Sunday afternoon to get ready for the week! 

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I would say I am a creature of habit and last night was no different, laundry and food prep. I made apple-pie steel cut oats to eat for breakfast this week. I love steel cut oats, they are slightly chewy and super filling, but they take a while to cook. Preparing these Sunday night is a HUGE timesaver for me in the mornings.

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The sky is the limit with add ins and toppings! Sometimes I get really wild and cook my oats in chocolate almond milk and add chocolate chips and peanut butter #dessertforbreakast. This recipe is a bit healthier. Have a good week! I’ll be back Wednesday with WIAW 🙂 

Sunday Night Steel Cut Oatmeal
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Ingredients
  1. 1 cup steel cut oats
  2. 3 cups water + 1 cup almond milk
  3. 1 cup homemade apple pie filling (apples, brown sugar, cinnamon cooked down)
  4. 2 tsp maple flavoring
  5. 2 T chia seeds
  6. toppings: maple syrup, rasberries and granola (for crunch)
Instructions
  1. Bring oats and liquid to a boil then reduce to simmer cover and cook for 20-25 minutes. Add in chia seeds, maple flavoring, pinch of kosher salt, and apple pie filling. I like to cook my oats a little under so that when I reheat them throughout the week they are still a little chewy. To reheat: add in 1/4 cup almond milk and heat in 30 second increments until warm. Add toppings!
Mississippi Made http://www.mississippi-made.com/
Run Recap: Monday is my hard day- I literally dreaded doing this workout. I feel much better now that its behind me but these fast miles are tough! Here’s a neat article on Yasso 800s

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Korean Beef Short Ribs

Back so soon? Why yes I am! I plan on posting more frequently and more regularly on Misssissippi Made–maybe some “day in the life”, WIAW and running posts too? What do you guys think? Please leave me a comment below if you would like to see variation on the blogIMG_2344

 

 I’m also really excited to share this recipe with you. Korean beef short ribs were one of the meals I made for Weir Delicious’ weekly customers, now that I am solely selling decorated cookies (see todays work below) I don’t feel bad sharing the recipe! 

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We LOVE this dish, and it’s so easy. Store bought Korean BBQ sauce really speeds of this week night meal- click HERE for the brand I prefer. 

Korean Style Beef Short Ribs
*I found short ribs at our local Sams, ask your butcher if you can't locate in market
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Ingredients
  1. 3 pounds short ribs, cut in 1/2-inch slices across the bones
  2. 1 cup Korean BBQ sauce
  3. (Marinate short ribs in bbq sauce for 4-6 hours)
  4. 1 head broccoli, chopped
  5. 1 red bell pepper, sliced thin
  6. 1 carrot, sliced thin
  7. 1/2 onion, sliced thin
  8. 3/4 cup rice
  9. 1 1/2 cup chicken stock
  10. 1 T chopped scallion (green onion)
  11. 3 T vegetable oil
Instructions
  1. Heat cast iron skillet over high heat and add 2 T vegetable oil. Once the oil is smoking, add broccoli and stir fry for 2-3 minutes then remove and set aside, next stir fry peppers, onions and carrots over high heat for another 2-3 minutes then remove and set aside. Next, remove beef ribs from marinade. Add more vegetable oil to coat cast iron and sear beef on one side for 1 minute (or until browning) then flip and brown on the other side. Add all vegetables back in pan and saute for another minute or until veggies are coated with sauce.
  2. In a separate sauce pan, heat 1/4 cup of korean bbq sauce to top veggies, beef and rice.
  3. This is how I cook rice: Bring rice to a boil with chicken stock, add kosher salt and butter, Bring to a boil and turn off and cover. When the rest of supper is ready, rice should be perfect!
Mississippi Made http://www.mississippi-made.com/
IMG_2347It’s been a fall Monday here in Fairhope, AL, finally some cool temperatures.. 60 degrees! I hit the treadmill nice and early this am after some cinnamon apple oatmeal fueling. Last night, I made a week’s worth of cinnamon-apple steel cut chia seed oatmeal..a mouthful and delicious.. (recipe anyone?) 

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Run recap: today on the schedule was 6 miles with intervals. OH MY GOSH this was SO HARD. I am trying to knock some time off my half and those intervals are serious business: 2 miles easy, 3 miles at 8 minute pace with some recovery throughout then another easy mile. 

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nothing prettier than running in FH 

 

After my workout it was back to the bake shop, today was pajamas day! How cute are these Christmas PJ’s? 

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He said, She said

I thought this q & a was so cute, I had to join in the fun! Happy  Halloween by the way! Here’s a throw back from last year’s Halloween, no dressing up for Bowen and I this year, we will be celebrating my niece’s first birthday! How cute is this cake my mom made?

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I LOVE this blog so much JENCHOOSESJOY, I am so inspired by Jen’s posting every day just about AND she’s running the NYC marathon this weekend-so cool!
Okay so here goes “he said, she said” !  I did NOT look at Bowen’s answers until after I answered the questions myself, SO FUN to see how we stacked up. 

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1.  What is something your wife always says to you?

B: Will you run with me?

M: You know what I was thinking?? 

2.  What makes your wife happy?

B: Jesus

M: BSF and running 

3.  What makes your wife sad?

B: me traveling

M: Bowen away from home

4.  How does your wife make you laugh?

B: Being dumb (THANKS??) and funny

M: healthy halloween candy youtubes

5.  What was your wife like as a child?

B: a handful

M: rotten

6.  How old is your wife?

B: 27

M: 27

7.  How tall is your wife?

B: 5’3 (woop woop)

M: 5’2

8.  What is her favorite thing to do?

B: run

M: Beach and run 

9.  If your wife became famous, what would it be for?

b: cookies/fashion

M: tv chef, Giada Jr. as my culinary school classmates called me

10.  What is your wife really good at?

B: mom skills 

M: cookie decorating, housework 😉

11.  What is your wife not very good at?

B: directions 

M: keeping up with belongings 

12.  What does your wife do for a job?

B: cookies

M: cookie decorator 

13.  What is your wife’s favorite food?

B: “seabass, she will say vegan something”

M: Master Joe’s sushi

14.  What makes you proud of your wife?

M: Love for the Lord

15.  If your wife was a tv or movie character, who would she be?

B: daughter in father of the bride (MAJOR POINTS FOR THIS ONE BOWEN!)

M: celeb chef???

16.  What do you and your wife do together?

B: run and eat

M: go out on the water, run

 

17.  How are you and your wife different?

B: she’s the beach girl I am mountains 
M: Laid back bowen vs high strung maggie

18.  How do you know your wife loves you?

B:all she does for me when I dont deserve it 

M: takes care of everything at home/head rubs

19.  What does your wife like most about you?

B: Levelheadness

M: Bowen’s leading me 

20.  Where is your wife’s favorite place to go?

B: beach 
M: the beach 


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Sweet & Sour Stir Fry

I’ve been wanting to share this stir fry recipe since I made it last week but Bowen’s birthday celebrations popped up and then we set off to Houston after that so things have been a little busy. 

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I was traveling with Bowen for work and then we planned a weekend of fun in Houston, if you call running a half marathon fun 🙂

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Unfortunately or fortunately it started raining the minute we got in town and never quit! The race got canceled and I ended up on the treadmill for two plus  hours and 13.1 miles–it actually wasn’t that bad with the help of the Mindy Project on Hulu.

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We literally ate a cupcake every night in Houston (things got out of hand), we visited our favorite spot Crave, then tried Sprinkles, then went back to Crave–our loyalty stands. 

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And now we are home- back in the bakeshop and back  eating all the veggies. My favorite way to pack in a TON of vegetables is stir-fry and this recipe is my new favorite. 

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Sweet & Sour Pork Stiry Fry
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Ingredients
  1. 12 oz pork tenderloin, sliced thin***
  2. 1 red bell pepper, sliced thin
  3. 1/2 carrot, sliced thinly
  4. 5-6 button mushrooms, chopped
  5. 1/2 yellow onion, sliced thin
  6. 1 clove garlic, minced
  7. 1 head broccoli, chopped into bite size piece
  8. 1 cup basmati rice (cooked)
  9. Sweet & Sour Stir Fry Sauce
  10. 1/2 cup ketchup
  11. 1/4 cup soy sauce
  12. 2 Tbsp. rice vinegar or cider vinegar
  13. 1 tsp sambal, chili pasta or sirrachi
  14. 1 Tbsp. cornstarch
  15. combine above ingredients
Instructions
  1. For the pork: Marinate pork tenderloin at least 4 hours before, here's how I did it: 1/4 cup soy sauce, 1/4 cup olive oil, 1/4 cup brown sugar and 1 garlic clove grated-combine and pour over pork.
  2. Heat a large saute pan over high heat and add 1 T vegetable oil, saute broccoli for 4-5 minutes until slightly tender but still has a crunch, remove from pan and set aside. Next, saute carrots, onions, mushrooms and peppers until tender and fragrant (4-5 minutes) and remove from heat. Next add in pork, you may need to add more oil if you pan is dry. Sear on both sides then add back in all vegetables and sauce, cook over medium heat until sauce bubbles (1-2 minutes) then remove from heat and serve over rice. enjoy!
Mississippi Made http://www.mississippi-made.com/

Warm Kale & Farro Salad

I love this dish so much I’ve made it twice this week, once Friday and again today! I needed an easy, healthy delicious supper Friday that would also make for a great lunch Saturday. When planning my menu I like to think of what’s in season and what will give me energy and fuel my body…enter in warm kale and farro salad with butternut squash and roasted broccoli.

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I call this a salad because all the ingredients are tossed together in a vinaigrette but this dish has much more to offer than some dainty lettuces. 

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If you’ve never cooked with farro you’ve got to try it! It’s super easy to prepare and is a nice substitute for rice or pasta. It has a nutty flavor and a hearty texture similar to brown rice but slightly chewier it’s also high in fiber and a good source of iron and protein. 

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Bowen and I are running another half marathon this upcoming Sunday so I am really try to make smart choices for our meals this week. 

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↑ mom riding some miles with me yesterday was a great time:) 

I would recommend pairing this salad with grilled chicken or fish for supper and adding toasted nuts and goat cheese, I left these out because Bowen is allergic to nuts and I am avoiding dairy. Please let me know if you make this dish in the comments below! Happy fall y’all

Warm Kale & Farro Salad with Butternut Squash & Broccoli
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Ingredients
  1. 1 cup farro (plus 3 cups water)
  2. 1 small butternut squash, cubed
  3. 1 small head broccoli, coarsely chopped
  4. 1 bunch kale, rinsed and torn into bite size pieces
  5. 1 recipe vinaigrette (see below)
  6. nuts and goat cheese (optional)
Vinaigrette
  1. 1 bunch parsley
  2. 2 cloves garlic
  3. 2 tsp ground mustard
  4. 2 T balsamic vinegar
  5. 5 T salad oil (I used 2 T olive oil and 3 T vegetable oil)
  6. 2 tsp brown sugar
  7. kosher salt and cracked pepper to taste
  8. The best part about this dressing is there is no chopping involved. I used my food processor and just blended away. Enjoy!
Instructions
  1. Roast butternut squash and chopped broccoli for 15 minutes in a 400 degree oven. Meanwhile prepare the farro: combine 1 cup farro and 2.75 cups water (3 is too much) in a pot with a heavy pinch of kosher salt, bring to a boil then reduce to a medium heat and cook for 15 minutes or until al dente. Once farro is cooked and vinaigrette is ready, combine warm farro, kale, roasted veggies and vinaigrette in a large bowl. Enjoy (makes great leftovers!)
Mississippi Made http://www.mississippi-made.com/

Feeling Fall

We jumped right out of summer and into fall in a matter of moments over here. Yesterday I was unpacking swimsuits, today I made decorated Halloween cookies. I guess summer is officially gone which makes me a little sad, it is my VERY favorite time of year. 

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We took our family vacation to the beach a little later than usual this year and thank goodness it was warm and sunny. We had lots of grace this past week–the water was beautiful, no rain and lots of high temps.

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Per usual, we picked up lots of fresh seafood from Billy’s in Bon Secour on the way down and cooked all week long. Some highlights were boiled blue crab and shrimp, left over blue crab transformed into delicious jumbo lump crab cakes, fried oyster po boys, seafood gumbo and so much more. I am really missing my nightly caramel brownie and ice cream treat right about now..

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We tried to keep our running up last week to counteract all the indulging but mostly just layed on the beach and enjoyed each others company, not much sweeter in the world than that. 

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Here’s some pics of the week, now onto fall baking! 

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Gluten Free Carrot Walnut Muffins

It’s been a minute since I’ve sat down to post this recipe! I have been in the bake shop all week churning out some cute creations. 

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When I am not in the bakeshop you can usually find me down at the water running and most of the time its pretty early–it gets hot quick here in south Alabama! I’ve been looking for a quick breakfast on the go but haven’t found the perfect thing, until now. These carrot breakfast muffins are the perfect “eat in the car” fuel before my run and a great afternoon snack with some pb and banana. Hope you enjoy! 

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Carrot Walnut Breakfast Muffins-Gluten Free
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Ingredients
  1. 3 eggs
  2. 1/4 c coconut oil, melted
  3. 1/4 c honey
  4. 1 TB maple syrup extract *can sub vanilla
  5. 1/4 tsp kosher salt
  6. 1/4 tsp baking soda
  7. 1 tsp cinnamon
  8. 1/4 c coconut flour**
  9. 1 c carrots, shredded
  10. 1/4 cup chopped walnuts
Instructions
  1. Preheat the oven to 350 degrees and line 12 small muffin cups with liners. In a mixing bowl, combine eggs, oil, honey and maple syrup extract. In a separate bowl, mix together coconut flour, salt, baking soda and cinnamon. Add dry ingredients to wet ingredients. If your batter is too wet add a little more coconut flour then gently fold in walnuts and carrots. Pour batter into muffin liners and bake for 20 minutes or until done!
Mississippi Made http://www.mississippi-made.com/

Monday Morning & a Recipe

Good morning Monday! I feel like I’ve had a full day and my work hasn’t even started yet. I hit a milestone this morning, I ran 10 miles by myself for the first time. I have always had a buddy break up some of the miles with me until today.

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Everything was going smoothly until I got caught in a thunderstorm mile 7, I couldn’t even look at my phone in my ziplock it was storming so hard. Luckily Bowen found me and I rode out the rain with him then finished the last three…Two hours later and one VERY LARGE wheat grass smoothie and some avocado toast I am feeling ready for the day..again! 

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I do have a recipe for you today that is not a smoothie..I bet some of you are happy to hear that 😉  Since I started Weir Delicious last fall, I don’t know that I have cooked a really good meal for Bowen.

 IMG_1169I basically cook to survive these days instead of cooking  for fun. I get all my creativity out in the cookie room and by the time supper rolls around I am looking for something easy and good for us (I am embarrassed to admit I made grain bowls three nights in a row last week.)  But Saturday night after a day of naps and errands, I decided to make one of my favorite cooking class recipes for Bowen, Roasted rack of lamb with demi glace, pureed sweet potatoes and charred okra. He loved it! 

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Roasted Rack of Lamb
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Ingredients
  1. Herb-Crusted Rack of Lamb
  2. INGREDIENTS
  3. 2 8-bone racks of lamb (2 to 2 1/4 pounds each), with the bone end cleaned, or “frenched”
  4. Kosher salt and freshly ground black pepper
  5. Canola oil
  6. 1/4 cup Dijon mustard
  7. 6 tablespoons unsalted butter, at room temperature
  8. 4 cloves garlic, pureed in small food processor
  9. 1 1/2 cups dried bread crumbs or ground panko crumbs
  10. 3 tablespoons finely chopped flat-leaf parsley
  11. 1 tablespoon minced rosemary
INSTRUCTIONS
  1. Heat some canola oil in a large frying pan over medium-high heat until it shimmers. Put 1 rack fat side down in the pan and sear until golden brown, 1 1/2 to 2 minutes; carefully move the lamb as it sears to brown as much of the fat as possible. (It is best to sauté 1 rack at a time, so the temperature of the pan doesn’t drop dramatically.)
  2. Transfer the lamb to the roasting rack, meat side up. Drain off the fat, reheat the pan, adding fresh oil, and sear the remaining rack. Combine the butter, garlic, herbs and breadcrumbs in a small food processor and purée until smooth. Brush the mustard mixture over the fat and meat (do not coat the underside of the racks). Spread the bread crumbs evenly over the racks, pressing gently and patting them so the crumbs adhere. (The lamb can be refrigerated, on the rack in the roasting pan, for up to 6 hours; remove it from the refrigerator 30 minutes before roasting it.)
  3. Position an oven rack in the bottom third of the oven and preheat the oven to 400ºF.
  4. Put the lamb in the oven, with the meat side toward the back, and roast for 25 to 35 minutes, until the temperature in the center of the meat registers 128ºF to 130ºF. Let the racks rest on the rack in a warm place for about 20 minutes for medium-rare.
For the Okra
  1. wash and dry enough okra for two people, slice lengthwise with knife and place on a sheet tray. Toss okra with olive oil, kosher salt and cracked pepper and roast in a 450 degree oven for 15 minutes.
Mississippi Made http://www.mississippi-made.com/

Happy Friday!

Happy Friday! Just wanted to pop in and say welcome to the week and what a glorious Friday it is!  I got to go on a three day vacay to Rosemary Beach with a sweet friend at the start of the week and worked like crazy at the end of this week 🙂

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Since Bowen and I  have been home this week, we have been eating a LOT of grain bowls. I love this supper because its so good for you, filling and yummy. This week I made black forbidden rice to go along with our veggie-centric grain  bowls.

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We also have been logging a lot of running miles this week! Bowen and I ran four together yesterday and then I did an additional three, we are gearing up for the Houston half in a couple of months. This weekend we plan our planning a delicious night in–rack of lamb is on the menu so stay tuned! Here’s some pics to go along with this quick update:) IMG_0053-2

Oh yeah, I have been having a wheat grass smoothie just about everyday…It’s a love/hate relationship. I love the benefits of the wheatgrass but it’s a little more “earthy” than I am used to..anyone want the recipe?? 

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Acai Berry Bowls

Happy Monday morning everybody! We have been lucky enough to spend lots of time at home this summer, it’s such a treat to be with family–I’ve almost felt like it’s summer break and now it’s time to head back to school.

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Bowen and I went home this past weekend for a family pool party, we ate burgers and swam and ate brownies and swam and ate pizza and lemon meringue pie and did some more swimming 🙂

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You know you love your niece when you get in the pool with your clothes on 😉 IMG_9712
Today has been all about getting back into routine for me. I went on a LONG ten mile run this am.. Bowen and I ran 3 miles together at 6 then came home and he got ready for the day and I ran another 3 to the gym then did four on the treadmill.

Bowen and I listened to Harvest’s sermon live yesterday (our Memphis church)  and then I just had to listen to it again on my run today..IT’S AWESOME. Here’s the link–if you have 1 hour in the car, exercising, working whatever, it is worth every single second. “Since Christ received what we deserve, we receive what he accomplished..Salvation!”-Kennon 

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After my run I made a HUGE acai berry smoothie bowl (recipe below)..this should be called “fill the tank back up” breakfast because it did just that. 

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I found these Acai berry smoothie packs at Publix in the frozen fruit aisle.

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Acai berry is a superfood that has TONS of health benefits–Açaí pulp contains:

  • A remarkable concentration of antioxidants that help combat premature aging, with 10 times more antioxidants than red grapes and 10 to 30 times the anthocyanins of red wine.
  • A synergy of monounsaturated (healthy) fats, dietary fiber and phytosterols to help promote cardiovascular and digestive health.
  • An almost perfect essential amino acid complex in conjunction with valuable trace minerals, vital to proper muscle contraction and regeneration.

The fatty acid content in açaí resembles that of olive oil, and is rich in monounsaturated oleic acid. Oleic acid is important for a number of reasons. It helps omega-3 fish oils penetrate the cell membrane; together they help make cell membranes more supple. By keeping the cell membrane supple, all hormones, neurotransmitter and insulin receptors function more efficiently. This is particularly important because high insulin levels create an inflammatory state, and we know, inflammation causes aging. (SOURCE) 
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Acai Smoothie Bowl
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Ingredients
  1. 1 packet Acai Berry super superfruit pack
  2. 1/4 cup almond milk
  3. 1 cup frozen blueberries
  4. 1 banana (maybe just half if you don't want your bowl too sweet)
  5. 1 handful organic spinach
  6. top with granola
Instructions
  1. Blend together berry pack, fruit, milk and spinach until creamy, top with granola
Mississippi Made http://www.mississippi-made.com/
**picture heavy for Matthew:) 

Sunday Night Supper

We’ve been working on bettering our “inside” task here at the Weir household..i.e Bowen’s been helping me when he can with things like cleaning up the kitchen, sweeping etc. Now that the cookie business has become full time, a girl needs a little help, right? Bowen is a master at 2 things inside: cleaning our shower with his boat brush and making Nora’s quesadillas. 

IMG_0938Nobody makes a better quesadilla than Bowen. He says Nora can ( the Weir’s housekeeper of more than 30 years i.e second mom) but I’ve yet to taste her’s (can you believe it Beck?)

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We are also  trying to eat more wholesome at our house. I would say 75% of the time we eat “whole” foods but when the weekend rolls around we find ourselves eating out more times than not. I hate this because with Bowen on the road so much we need to be using our time at home to fill ourselves with whole foods. OKAY back to the recipe…

Healthy-ish Chicken Quesadillas
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*serves 1
  1. 1 Ezekiel brand sprouted grain tortilla*
  2. 2 chicken tenders, grilled and sliced
  3. 1 red/green bell pepper, sliced thin
  4. 1/2 tsp cumin
  5. 1/2 tsp chili powder
  6. 1/4 onion, sliced thin
  7. 2 T monterey jack cheese
  8. 1/2 avocado, sliced
  9. salsa of your choosing
  10. smart balance butter
  11. side salad: 1 cup romaine
  12. 1 carrot, sliced
  13. sautéed peppers and onions
  14. 2 T ponchos vinaigrette (the Weir's bring us ponchos and rendezvous overtime they visit but you can order online!)
Instructions
  1. Grill or saute chicken tenders seasoned with kosher salt, cracked pepper, cumin and chili powder then set aside. Sauté onions and bell peppers together until soft and slightly charred, set aside. Heat skillet until warm over medium high heat, add smart balance and tortilla, let the tortilla crisp up (Bowen says this is key), then butter the top and flip tortilla. Next, place sliced chicken, peppers and onions, cheese and avocado on tortilla and quickly fold and FLIP. We then use a bacon press to hold down quesadilla until cheese is melted. Serve with side salad :)
  2. *Bowen makes his using flour tortillas and lots of cheese, this is my portion:)
  3. *Ezekiel sprouted grain tortillas are a great alternative to flour tortillas, they are a complete source of protein, contain 18 amino acids, help with increased digestibility, increased absorption of minerals, they are organic and use absolutely no flour or refined sugars!!
Mississippi Made http://www.mississippi-made.com/
I did the prep work and Bowen made our supper, this is one of my favorites..so simple yet so delicious and satisfying. Enjoy! 

Here’s a pic of Bowen’s supper:

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Daily update: Last night’s supper really helped fuel me for today’s long run. I ran a LONG 9 miles this am–Bowen did three with me which helped ALOT 🙂 We are currently en route to New Orleans to stay the night, I brought my camera so stay tuned for a NOLA blog post! 
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Beat the Heat Snacks

This is going to turn into the smoothie blog because I’ve basically had one every day since June. I thought it was really hot here in Fairhope in June..I was wrong. It’s REALLY hot here at the end of July and I am cooling off/refreshing/refueling with a smoothie every.single.day.

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I told Bowen today that lately, I have been flat-out ravenous. The only thing I can attribute this crazy afternoon hunger to is my morning runs. I really think running in this heat makes me burn a whole lot more energy and calories thus leaving me starving all day 🙁 Any body else feel this way??Today I ran 7 miles, 4 on the treadmill and three outside. Anybody else running in this heat? *leave a comment below

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This peach mango smoothie is my favorite to date. I keep buying peaches in bulk at the farmers market and then stare at them until they are almost too ripe, i.e. PERFECT for smoothies.. or peach cobbler, but who’s got time for that when your running a cookie business, amiright?  

Smoothies- Two Ways
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Peach Mango Smoothie
  1. 1 peach, peeled and chopped
  2. 3/4 cup frozen mango
  3. 1/2 frozen banana
  4. 1/2 orange, juiced
  5. 1 cup almond milk
  6. **taste just like a frozen cocktail minus the rum ;)
  7. Blueberry Bonanza Smoothie
  8. 1 cup blueberries
  9. 1/2 frozen banana
  10. 2 tsp macha powder
  11. 1 cup coconut water
  12. 1/2 cup blueberry greek yogurt
  13. *thin with water or almond milk
Instructions
  1. Blend together!
Mississippi Made http://www.mississippi-made.com/
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And last but not least: Weir Delicious is running an AWESOME giveaway with Skyros Designs that ends tomorrow! We are giving away this Cantaria Center Piece and some decorated sugar cookies! To enter: follow @skyrosdesigns on instagram, like my @weirdelicious photo and tag 2 friends
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Friday Favorite: Homemade Granola

There are SO many things I can see about this granola. I really can go on and on.. everybody who tastes it LOVES it.IMG_0677

This is my mother in laws granola she makes for my father in law, doc. Everytime I am in Memphis I look forward to breakfast– yogurt and docs granola! Beck brought me some granola last time they visited and then mailed me atleast 5 pounds a week after they got home.
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Well, my granola ran out and I decided I did go to culinary school, I could probably make this granola. Im sharing the recipe with you because it is the very best granola. I haven’t quit mastered it but it’s better than anything store bought that is for sure. I like mine with almond milk and topped with summer peaches..taste like peach crisp for breakfast! 

 

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‘Good for you’ Grain Bowls

Good morning Monday! I may be shamed for admitting it but I LOVE MONDAYS. I always have. I love a new morning (thank you Jesus your mercies are new each morning) and I love the start of a new week, new sheets, clean house, clean bakeshop =happy girl. 

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pancakes from this weekend⇑

Last night we had a delicious healthy supper.One of our favorite places to eat in Fairhope is Windmill Market. Bowen eats here 3x a week so you know he loves it. At sweet olive in windmill market, everything is made from scratch and is local/seasonal and I am pretty sure organic. Our favorite thing on the menu is their grain bowl–so this was my attempt to recreate it at home. Bowen and I went fishing Saturday and caught some redfish and a sheepshead, this is my favorite way to enjoy the fruits of our labor 🙂 

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Grain Bowls with Seared Redfish
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Ingredients
  1. 2 redfish filet, seasoned with kosher salt & cracked pepper
  2. 1 1/2 cups rice or grain of your choice
  3. 3 T soy sauce + 3 T rice wine vinegar (or white vinegar) (mixed together)
  4. 1 cup broccoli
  5. 1 red pepper, sliced
  6. 1 squash, sliced
  7. 1 zucchini, sliced
  8. butter to saute
Spicy Mayo
  1. 1/2 cup mayo
  2. 1-2 T sirrachi or chili paste
  3. 1 tsp soy sauce
  4. 1 tsp vinegar
Instructions
  1. Several hours before supper, make spicy mayo. Combine mayo and soy, vinegar and chili paste.
  2. For the vegetables, bring a pot of water to a boil and season with salt. Add broccoli and blanch for five minutes or until tender, remove and set aside. Add pepper and squash and zucchini to boiling water and blanch for 5 minutes or until fork tender then remove and set aside. For the red fish, heat a medium saute pan over medium high heat and add butter, when butter is bubbling, add seasoned fish filet and let sear 2-3 min or until crust form, flip fish and cook on other side for 2 minutes or until cooked through (use a fork to check doneness). Prepare rice or grain according to package directions. Assemble: Place rice on bottom of shallow bowl and add soy/vinegar mixture, next add vegetables then top with fish and spicy mayo. enjoy!
Mississippi Made http://www.mississippi-made.com/
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In other news: I had a really nice hot run today in 100 degree heat! I am hoping to run in a 1/2  marathon in a month so I’ve been planning on bumping up my long run days each week, today was supposed to be 8..I barely made it 7 😉 And my momma just got here! My favorite cookie helper is in town to help me decorate 15 dozen cookies this week (woohoo!)… I finally made a cookie room out of our spare bedroom. It’s like a real bakeshop in here:) Maybe one day we will move up to a store, stay tuned! 

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Weekend Eats

How was everyone’s fourth of July?IMG_0475

We got rained out ALL weekend long, my favorite holiday slightly disappointed us this year.. I was so looking forward to a nice long four days in the sun.

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Instead, we spent  four days eating and cooking! Bowen got to fish in the mornings and enjoy the fruits of our labor in the afternoon so I think he thoroughly enjoyed this rainy fourth.  I did love getting to be with my family and am excited to have my sis and baby niece come stay with me for the week! On the menu this week is ground chicken taco salads–recipe coming soon!

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In the meantime please enjoy this photo collage of our eats from the weekend. Leave a comment below if you’d like to see any of these recipes! 

The first night we were all home, mom and I fried shrimp and soft shell crab!! (our favorite) 

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Breakfast everyday was some sort of summer tomato sammy↓IMG_0486

Most enjoyed meal–Summer vegetables and fried chicken..my mom makes the best fried chicken in the world, she brines it for 24 hours then fries it my mimi’s cast iron. Can you beat that? We had our fried chicken with my homemade buttermilk cornbread, butterbeans, summer squash, creamed field corn and fresh hulled green beans. 

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As you can see we thoroughly enjoyed ourselves this weekend. I had to run everyday to fit in all these delicious meals and had to do a 7 miler this am. I may finally be back on track tomorrow. 

Stay tuned for Healthy recipes! 

All American BBQ

There’s nothing more American than a backyard barbecue, am I right? With fourth of July right around the corner (2 days away woo!) I thought what better time than now to share my favorite potato salad recipe. 

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I never make potato salad unlesss its summer and we are having bbq and then I can’t live without it. We’ve got plans this weekend to celebrate the fourth with my family–eating good food and enjoying the water! 

I hope you have a happy 4th and enjoy this recipe as much as my bo does! 

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All American Potato Salad
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Ingredients
  1. 1 lb new potatoes (plus 2 T crab boil)
  2. 1 medium rib celery, chopped fine
  3. 1/2 green pepper, chopped fine
  4. 2 tablespoons minced onion
  5. 3 tablespoons sweet pickle relish
  6. 1/2 cup mayonnaise
  7. 1 T mustard
  8. 2 tablespoons minced fresh parsley leaves
  9. 1/4 teaspoon ground black pepper
  10. 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes
Instructions
  1. Place potatoes in large saucepan and add water to cover and add 2 T crab boil. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer until tender.
  2. Drain potatoes and quarter. Meanwhile, in a large bowl, stir together celery, onion, bell pepper, pickle relish, mayonnaise, mustard, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently stir. Add potatoes to mixture while warm and toss in eggs. Cover with plastic wrap and refrigerate until chilled.
Mississippi Made http://www.mississippi-made.com/

Summer Salads

I must say, I’m a creature of habit. I get on a kick with ingredients or snacks and basically eat the same thing everyday–it’s not great for my blogging hobby 😉 Beets are one of those foods I’ve been on a roll with lately, I’ve even gotten Bowen to love beets. 

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My favorite way to eat them is roasted on 400 degrees for 1 hour, until the  sugar in the beets caramelize and they get all sweet & delicious. I love placing them atop leafy greens when they are still warm–it makes a delicious summer salad. Here’s the two salads I’ve been loving lately: berry almond salad & Roasted beets and balsamic cauliflower salad.

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Summer Salads
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Ingredients
  1. 1 beet, peeled and sliced in rounds
  2. 2 handfuls mixed leafy greens
  3. 2 T parmesan, grated
  4. 1/2 cup cauliflower, chopped
  5. 1 T olive oil
  6. 2 tsp balsamic vinegar
  7. kosher salt & cracked pepper to taste
Instructions
  1. Roast beets in a tin foil pouch with olive oil, kosher salt & cracked pepper for 1 hour on 400 degrees. Toss cauliflower in olive oil and balsamic and roast on 400 for 20 minutes. When the veggies are tender, mix together vinaigrette and toss lettuces, add roasted veggies and grated parmesan.
  2. For the summer salad, substitute 1/4 cup blueberries & strawberries for veggies and sub 2 T chopped almonds for parmesan. Enjoy!
Mississippi Made http://www.mississippi-made.com/

Strawberry Matcha Crunch

I love an afternoon pick me up..usually something sweet. I was actually reaching for peanut m &m’s right before I made this smoothie. Bowen and I have a battle match of tennis planned for this afternoon so I knew I needed something more than chocolate to play win.  I love a snack that satisfies my sweet tooth and gives me energy and added nutrients. 

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Lately, I’ve been on a Matcha powder kick. Matcha is green tea powder that contains 100 times more antioxidants than green tea, it’s alkalizing, energizing, detoxifying and it makes a (weir) DELICIOUS smoothie. It’s also dairy-free, soy-free, gluten-free and vegan. I found the powder at my local health food store but I know you can order online HERE

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Strawberry Matcha Crunch
Creamy and slightly sweetened strawberry smoothie with matcha powder & crunchy granola topping *dairy free *gluten free
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Ingredients
  1. 1/2-3/4 cup "hint of honey" Almond Milk
  2. 2 tsp Matcha Powder
  3. 1cup chopped frozen strawberries
  4. 1/2 banana
  5. 1/4 avocado
  6. 1 tsp honey
  7. 1 T granola (of your choosing)
Instructions
  1. In a blender, pulse together matcha powder, strawberries, banana, avocado and almond milk until smooth and creamy. Add in honey to taste and top with granola for added crunch. Enjoy!
Mississippi Made http://www.mississippi-made.com/
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Friday Fuel

There are three things I need in the morning..my fuel: Very first and most important, the living Word of God. I want to plug in to the source of all life first thing in the morning and recieve His truth..I cherish this time and I am so thankful the Lord changes our hearts and stirs our affections for Him through his mighty Word. “Let the word of Christ dwell in you richly in all wisdom; teaching and admonishing one another in psalms and hymns and spiritual songs, singing with grace in your hearts to the Lord.” Colossians 3:16

The second thing I need in the morning is my long runs. This time alone for me is a time of worship and reflection. I went one week without running in the am and it has been PAINFUL. One of my favorite things to do is to be outside and I’ve really enjoyed getting to listen to our Memphis’ church’s sermons during my runs–this message from two weekends ago is INCREDIBLE. If you have an extra hour to spend out and soak in this word, DO IT!! Click HERE to listen 🙂 FullSizeRender-8

And lastly, I need my food fuel. I love this breakfast so much. If you aren’t an oatmeal fan, I understand why. I used to suffer through mushy quaker oats just because I knew they were a healthy option in the mornings and are very filling. I have recently discovered steel cut oats and there is no comparison! They are chewy and delicious. They do take a little time to cook but are well worth the wait..here are the health benefits of steel cut vs rolled oats from Prevention.com.

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Strawberry Banana Almond Steel Cut Oats
Serves 1
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Ingredients
  1. 1/4 cup steel cut oats
  2. 1 cup water
  3. 1/2 cup almond milk
  4. pinch of kosher salt
  5. 2 teaspoons honey
  6. 1/4 cup sliced strawberries
  7. 1/2 banana
  8. 2 T chopped almonds
  9. pinch of cinnamon
Instructions
  1. Place oats and liquids and kosher salt in a boiler over medium heat, simmer covered for 20-25 minutes until almost all the liquid is absorbed. Take off heat and smash in bananas. Pour oatmeal in a bowl and top with honey, strawberries, almond and cinnamon. enjoy!
Mississippi Made http://www.mississippi-made.com/

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Summer Soup

OH my, it’s been so long since I last posted. Now that Weir Delicious is focusing on JUST cookies and cooking classes I don’t feel so bad sharing all my recipes! I’ve been a bit under the weather this week so I decided soup for supper was just thing. Soup in June needs to be light and vibrant..at least for me. My favorite recipes are those that are packed with nutrients yet still delicious enough for Bowen.  I chose my mom’s asparagus soup recipe to combat my cold I’ve been fighting this week.

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Benefits of Asparagus puree from Eating Well 

  1. It’s loaded with nutrients: Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. 
  2. This herbaceous plant—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.
  3. Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process. IMG_1270
  4. Asparagus Soup with Shrimp
    Yields 4
    Healthy and delicious, this asparagus soup is a subtle mix of vibrant flavors and sweet, delicate Gulf shrimp
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    Ingredients
    1. 1 medium onion, coarsely diced
    2. 3 cups chicken stock (preferably homemade)
    3. 1 cup heavy cream ( I am currently eating dairy free so I did not add cream)
    4. 1 lb asparagus
    5. 1 T olive oil
    6. 1/2 lb peeled deveined shrimp
    Instructions
    1. Heat olive oil in saucepan, add onion and cook slowly until soft, add chicken stock. Bring to a boil and simmer 5 min. Add heavy cream and simmer for 10 minutes. Blanch 1 lb asparagus (5 minutes) Then drain. Place soup base in blender and puree 4-5 minute then strain. Meanwhile, sauté shrimp in 1/2 T olive oil until cooked through, season with kosher salt and cracked pepper to taste. Serve soup with shrimp atop.
    Mississippi Made http://www.mississippi-made.com/

Pizza two ways

I just LOVE a birthday, don’t you? We like to celebrate a birthday all week around here. Since Bowen is on the road a lot this week, we had his birthday supper last night. Today’s his actually 28th birthday, 28!!!! 

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Bowen’s favorite foods are meat and pizza and pizza and meat. He LOVES a meat lovers pizza, me..not so much. I am cheese type of girl if you must know. He also LOVES sugar cookies and ben and jerry’s cookie dough ice cream.  I figured since it was HIS birthday we would have his favorite things. 

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This supper is super easy and was a bit hit for the b day boy. All you need is a few quality ingredients and little love and care. Leftover pizza makes for a delicious breakfast too. For breakfast, IMG_8961I had cold pizza and Bowen had an Italian frittata with sausage, mozzarella, basil and pepporoni..a.k.a pizza topping frittata. 

 

Grilled Pizza
Smoky and chewy and cheesy--everything you want in a pizza
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Ingredients
  1. 1 ball pizza dough, we got ours from Ravenite pizza in downtown Fairhope
  2. 8 oz mozerella
  3. 1 package sweet italian sausage, cooked and crumbled
  4. 1/4 package pepperonis
  5. 1 bunch basil, torn
  6. 1 cup marinara*
  7. 1 cup button mushrooms, thinly sliced
Instructions
  1. heat a small charcoal green or green egg to 400 degrees. Oil a sheet tray (or quarter sheet tray) upside down. Buy pizza dough from your local pizzeria, whole foods or publix. Get your favorite toppings and..GO!
  2. First flour your hands, then stretch and stretch your pizza dough (if your favorite part of pizza is the bubbles in the dough like me), stretching the gluten creates the elasticity that forms the bubbles and chewiness in pizza. Next oil a quarter sheet tray and place pizza down on tray upside down. Place sauce on dough, then sausage, mushrooms, pepperonis and mozzarella. Cook on grill on sheet tray for 7 minutes or until golden brown and cheese is melted. Top with torn basil and enjoy!
Notes
  1. *I used Scarpetta marina sauce for our pizzas-it is so delicious and made my prep super easy. This sauce is also good for you-gluten free, no sugar added and no preservatives- I will be ordering this from here on!
Mississippi Made http://www.mississippi-made.com/

 

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Italian Frittata
All the delicious flavors of pizza packed in a perfectly portioned breakfast frittata
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Ingredients
  1. 3 eggs
  2. 1 egg white
  3. 1 T heavy cream
  4. 2 T chopped basil
  5. 1/4 cup crumbled italian sausage, cooked
  6. 2 oz mozzarella, chopped
  7. 3 pepperoni slices, chopped
  8. 1/4 cup sliced mushrooms, cooked
  9. kosher salt and cracked pepper to taste
Instructions
  1. Heat a small non stick skillet over medium heat and add 1 T olive oil. Mix together eggs and heavy cream and season with salt and pepper. Next, stir in pizza toppings and pour mixture into non stick skillet, let cook until the edges begin to set (3-4 min), finish cooking in an oven set to broil -500 on the bottom rack (1-2 minutes). Once the frittata is set, remove from oven and top with basil and parmesan cheese.
Mississippi Made http://www.mississippi-made.com/

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Warm Pear & Apple Crisp

I love this crisp as much as apple pie, maybe more. There is something so delicious about gooey caramel, warm and crumbly crisp and vanilla ice cream.

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Oh yeah, and the fruit. 

The fruit is really just a vehicle for the crumb topping and ice cream in my opinion. Although, I do love the addition of asian pears to a traditional apple crisp, the texture is softer and just a tad sweeter than your typical tangy apple bite.

IMG_8823 I also added half of the crumble mixture to the fruit portion of the dessert. I love getting  bite of chewy, sweet oatmeal topping in every spoonful.

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If you have some fall apples or pears that didn’t get cooked or you have a hankering for your house to smell like FALL-cinnamon, sugar and everything sweet, you must make this dish. 

IMG_8839 I cannot wait for Bowen to get home and try this dessert, I think it’s one of my favorites to date. Serve this for your friends in individual ramekins or make this for your family thanksgiving, you won’t be disappointed! 

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Warm Pear & Apple Crisp
Asian pears and honey crisp apples are tossed with oatmeal, brown sugar and spices then baked and topped with a deliciously, chewy crumble! Must be served with good vanilla ice cream and a very large spoon
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Ingredients
  1. Topping Mixture (divided in half)
  2. 5 tablespoons unbleached all-purpose flour
  3. 1/4 cup light brown sugar, packed
  4. 1/4 cup granulated sugar
  5. 1/4 teaspoon ground cinnamon
  6. 1/4 teaspoon all spice
  7. 1/4 teaspoon table salt
  8. 1 cup rolled oats
  9. 5 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
Fruit Filling
  1. 2 cups apples (apples have been cored, and cut into small chunks)
  2. 2 1/2 cups asian pears (peeled, cored and cut into small chunks)
  3. 1/4 cup granulated sugar
  4. 1 1/2 tablespoons lemon juice
  5. 1/2 the topping mixture
Instructions
  1. For the Topping: Mix flour, brown sugar, granulated sugar, cinnamon, oats, all spice and salt in medium bowl. Add butter; toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture looks like crumbly wet sand. Next, toss cut apples, pears, sugar, lemon juice in medium bowl and add part of the topping mixture to fruit.
  2. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Scrape fruit mixture with rubber spatula into 8-inch square baking pan and distribute topping evenly over fruit; bake for 40 minutes. Bake until fruit is bubbling and topping is deep golden brown, if topping begins to burn, cover with foil. Serve warm with vanilla ice cream
Mississippi Made http://www.mississippi-made.com/

Gulf Shrimp Parmesan

This supper was a request from Bowen. He LOVES Gambino’s Italian in Fairhope, then again Bowen loves any and every chicken parmesan he can get his hands on.

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His favorite thing at Gambino’s is shrimp parmesan and after a long day on the road this was his one first request. 

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I’ve been waiting for a good opportunity to share my mom’s meat sauce recipe with you because we love it and eat it on EVERYTHING…over zucchini squash noodles, lasagna, spaghetti and this shrimp parmesan.

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Let me know if you make this recipe! Instagram and tag me @weirdelicious.

Bolognese Sauce
A delicious blend of Italian sausage, ground beef, garlic and herbs take this meat sauce from simple to savory
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Ingredients
  1. 1 cup green bell pepper, small dice
  2. 1 1/2 cup onion, small dice
  3. 4 celery stalks, small dice
  4. 5-6 garlic cloves, minced
  5. 1 package ground beef
  6. 1 package sweet italian sausage
  7. 2 cup beef or chicken stock
  8. 1 bunch basil
  9. 1 bunch oregano, chopped
  10. 2 tsp granulated garlic
  11. 1 T granulated sugar
  12. 28 oz Cento crushed tomatoes
  13. 2 T olive oil
  14. kosher salt & cracked pepper to taste
Instructions
  1. In a large heavy bottom pot or pan, brown ground beef and sausage and break up into very small pieces with flat wooden spoon. Once browned, remove from pan and set aside. Next, sauté onion, celery, green peppers in olive oil and season with kosher salt and cracked pepper. Once onions are translucent add back in ground beef mixture and then add crushed tomatoes and one cup of stock. Add in fresh herbs, granulated garlic, sugar and bring to simmer. Add more stock if needed. Taste and adjust seasoning. Cook uncovered for at least an hour.
Mississippi Made http://www.mississippi-made.com/
Shrimp Parmesan
Spagetti tossed with bolognese sauce and topped with gulf shrimp thats lightly breaded and shallow fried into golden brown
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Ingredients
  1. 1 lb gulf shrimp (16-20 count)
  2. 2 cups flour, divided
  3. 1/2 corn meal
  4. 1/4 cup parmesan
  5. 2 eggs
  6. 2 T milk
  7. kosher salt & cracked pepper
  8. vegetable sauce
Instructions
  1. Peel and devein shrimp and butterfly shrimp. Set up three step breading station: 1 plate of 1 cup flour, 1 bowl of two eggs and milk whisked and one plate of 1 cup flour & 1/2 cup of corn flour & grated parmesan. Dredge each shrimp through flour, then egg wash, then flour/corn meal mixture. Next, pour vegetable oil into a large skillet 1/4 way up and heat over medium heat. Once oil is rippling, place shrimp in oil and cook until golden brown, flip over and cook other side until golden brown. Remove shrimp and place on paper towel and season with kosher salt and grated parmesan. Serve over spaghetti & bolognese sauce.
Mississippi Made http://www.mississippi-made.com/
 

Superfoods Kale & Quinoa Salad

One thing I really miss about Memphis is the Whole Foods Salad Bar. I really, really enjoyed a salad several times a week from Whole Foods–the best part for me was always the Kale & Quinoa salad. I never could quite achieve the flavor burst from my kale like those whole foodians.

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When I went to brainstorming for my “healthy lifestyles” cooking class I’ve got on the books for the week after next, I kept coming back to my Whole Food’s favorite. Everybody needs a good kale and quinoa recipe in their life right? When it came time to master the quinoa cooking I turned to a trusty favorite, Cook’s Illustrated.

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Cook’s Illustrated calls for half the water most recipes do (including the recipe on the back of the packet) which ensure an “al dente” grain and a more nutty flavor that comes from toasting the quinoa first. I made two recipes, one that involved sautéing the kale and one that involved massaging. And the winner is…the raw kale salad.

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I like the flavor and texture of the fresh kale over the wilted. If you add your quinoa to the raw kale while still warm then your kale gets all the wilting it could possibly need for a cold salad.

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The vinaigrette is the perfect dressing for the flavor punch I’ve been looking for, thanks to minced garlic, fresh herbs and a sprinkle of green onion. Enjoy! 

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Raw Kale & Quinoa Salad with Pumpkin Seeds & Cranberries
Serves 4
Sweet & Salty cranberries and pumpkin seeds are the perfect addition to this super foods salad. Hearty greens are lightly coated with a garlic vinaigrette and tossed with nutty, toasted quinoa.
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Ingredients
  1. Vinaigrette
Ingredients
  1. 1 T grain mustard
  2. 2 cloves garlic minced
  3. ¼ white balsamic vinegar/ lemon/apple cider vinegar
  4. ¾ cup salad oil (or ½ cup salad oil and ¼ cup olive oil)
  5. 1 T chopped parsley
  6. 2 tsp brown sugar
  7. Kosher salt & cracked pepper to taste
  8. Mix together mustard, garlic, vinegar, salt/pepper, brown sugar and herbs. Slowly drizzle in oil until well incorporated.
  9. Kale & Quinoa Salad
Ingredients
  1. 1 T olive oil
  2. 1 ½ cup quinoa
  3. 1 ¾ cup chicken stock
  4. 5 cups kale, massaged
  5. 1/4 cup cranberries
  6. 2 T pumpkin seeds
  7. 2 T sliced green onion
  8. 5-6 T vinaigrette (above recipe)
  9. 1 T grated parmesan
Instructions
  1. Massage the Kale with a tablespoon of oil and a pinch of kosher salt for five minutes or until the leaves begin to wilt. Directions: Toast quinoa in saucepan over medium high heat, stirring frequently, until quinoa is very fragrant and smells nutty(5-7 minutes). Season with pinch of kosher salt and cracked pepper. Next add chicken stock and bring to a simmer, cover and reduce heat to low and simmer for 18-20 minutes or until liquid is absorbed, stirring once halfway through cooking. Remove pan from heat & stir in cranberries, kale, pumpkinseeds, parmesan and 5-6 T vinaigrette.
Mississippi Made http://www.mississippi-made.com/

Party Cookies

Happy Friday everybody! I’ve had some friends asking about Friday favorites and don’t worry they will be back, I just don’t post ’em if I haven’t had anything jump out at me and lately I’ve been stuck on the same favorites as usual.

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For example, I buy two boxes of Kimberley’s granola from Sam’s a week, Bowen thinks it’s getting out of hand but what can I say? I am a creature of habit. Friday favorites will be back though, as soon as I find some things I absolutely love you’ll be the first I share them with. In the meantime, please enjoy the cutest cookies around. IMG_8490

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Mom’s been making these cookies my whole life, they have recently hit the social media scene and I see iced sugar cookies all over the place. With bridal parties and showers being a weekly event in my life right now (and maybe yours) these sugar cookies have made a comeback from my childhood. I recently made these with mom for a dear friend’s bachelorette party, I think we had more fun decorating them then we should have 🙂 Next time you need a party favor or a treat to bring to bride’s bash try these cookies out! 

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Royal Iced Sugar Cookies
A delicious sugar cookie recipe that's as delicious as they are cute! Please watch video link above for tips and tricks on icing cookies
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Ingredients
  1. 1 cup (2 sticks) unsalted butter, room temp
  2. 1 cup granulated sugar
  3. 3 cups all purpose flour
  4. 1 tsp baking powder
  5. 1 large egg
  6. 1 T vanilla extract
  7. 1/4 tsp kosher salt
  8. Royal Icing
  9. adapted from Alton Brown
  10. 3 ounces pasteurized egg whites
  11. 1 teaspoon vanilla extract
  12. 4 cups confectioners' sugar
To make Icing
  1. In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or ziplock bag (and snick corner) and pipe as desired.
To make sugar cookies
  1. Sift together dry ingredients,
  2. In a separate bowl whisk together egg and vanilla extract, set aside. In a mixing bowl cream together room temperature butter and sugar, about 5 minutes, scrape the bowl and mix until light and fluffy. Gradually add vanilla egg mixture, beating anywhere from 30 seconds to minute until well mixed in. Now gradually in 3 additions add flour. Lower the speed of your mixer to low. Scrape the bowl and beat just until flour is combined. Transfer the cookie dough into a large bowl, and using your hands knead the cookie dough for about 30 to 60 seconds, until dough comes together.Wrap the dough in a plastic wrap and refrigerate overnight(8hours) or minimum 4hours.
  3. Preheat oven to 375F and then divide cookie dough in half. Roll one half of the cookie dough into about 1/4 inch thick, between 2 pieces of parchment paper using rolling guides on each side of the dough. Cut out as many cookies as you can-I got the bikini mold from a Fairhope soap company and the mold for the wedding dress was a heart shaped cookie cutter. Place the cookies on a light colored baking sheet lined with parchment paper. Chill the cut outs in the fridge for about 15 minutes, or in the freezer 8 minutes.
  4. Bake for 9minutes or until cookies are cooked through. Let the cookies cool on the baking sheet for 5-7 minutes, transfer to cooling rack. Once cooled, decorate away with royal icing! All I did was outline the cookies and let that icing then go back and fill in the shape I outline with a piping bag. Have fun!
Mississippi Made http://www.mississippi-made.com/

Apple Bacon Spinach Salad

Even though its still well into the nineties where I live, I am already dreaming of football and fall weather. Something about September has me wishing for comfort food, hearty soups and game day chili.

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I dreamed up this fall salad on my run this morning, crisp apple, warm bacon and sharp cheddar tossed with lightly dressed spinach are ingredients that are full of fall flavor.

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I eat salad for lunch just about everyday, tuna salad, chicken salad, spinach salad, caprese salad—what can I say? I am a creature of habit. I am going to try and post a salad a week this fall for the Mississippi-Made Fall Salad Series. There are so many kale, quinoa salads I want to try, it’s time to jump in and give them a go. 

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Apple Bacon Spinach Salad
Serves 1
Fall Salad Series
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. Brown Sugar Vinaigrette
  2. 2 T white vinegar
  3. 3 T olive oil
  4. 1 garlic clove, minced
  5. 1 T brown sugar
  6. 1 T whole grain mustard
  7. kosher salt and cracked pepper to taste
  8. 3 cups spinach
  9. 1 honey crisp apple, sliced
  10. 2 pieces of bacon, cooked
  11. handful of sliced almonds
  12. 2 oz sharp white cheddar
Instructions
  1. Whisk together ground mustard, vinegar, salt, pepper and garlic. Add in oil and continue whisking, add in brown sugar and combine. Taste for seasoning. To assemble salad, combine spinach, apples, bacon and cheddar. Slowly drizzle over vinaigrette until leaves are lightly coating. Finish with cracked pepper and gobble up
Notes
  1. This salad is the perfect balance between sweet from the apples and brown sugar to salty and crunchy from the bacon and almonds, I love that I am getting a full serving of greens in such a delicious way. Turn this lunch idea into supper by doubling ingredients and adding grilled chicken breast.
Mississippi Made http://www.mississippi-made.com/

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UPDATE*** For supper, I made this EXACT same salad again except I added roasted brussels sprouts. Roast brussels in a 400 degree oven for tender minutes or until tender then place a top the spinach while still warm, this step helps wilt the spinach and transforms this dish to a refreshing lunch to a warm, hearty dinner. Swap out the cheddar for blue cheese for a delicious twist on this recipe.  If you make this dish take a picture and  instagram or post to facebook and hashtag mississippi-made so I can find it, thanks! IMG_8526

 

Chicken Fajitas

This is a SUPER simple recipe, almost too easy and that’s exactly what I was looking for last night. We had a big time with company this weekend but on Monday nights we like to be easy and semi-healthy.

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Bowen and I LOVE our Mexican but not in our town. We have yet find an El Mezcal of our area so this means Mexican at home. This is a very quick supper for those busy weeknights when you need something quick, filling and semi healthy. I hope this recipe helps you out one night this week, if you make this dish instagram it and tag me–I would love to see! 

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Chicken Fajitas
Serves 2
Easy & quick mexican for two-the perfect weeknight tex-mex fix
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Print
Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 3-4 thin sliced (4 oz) chicken breast
  2. 1 red bell pepper, julienned
  3. 1 green bell pepper, julienned
  4. 1 yellow onion, julienned
  5. 1 T garlic, minced
  6. 1 T cumin
  7. 2 tsp chili powder
  8. 2 tsp garlic powder
  9. kosher salt & cracked pepper to taste
  10. 6-8 corn tortilla, wrapped in foil & warmed in oven
  11. avocado, salsa and sour crean for serving
  12. 2 T vegetable oil, divided
Instructions
  1. First, slice chicken breast 1/2 thick and season with cumin, garlic powder, chili powder, kosher salt and crack pepper. Heat cast iron skillet over high heat and add in 1 T vegetable oil. When the cast iron is smoking and in chicken breast and don't know, when you are able to easily flip chicken strips they are ready to be turn (2-3 minutes), once the other side is golden brown, set chicken aside. Add in 1 T vegetable oil to cat iron (if needed), then place in bell peppers and onion and season with kosher salt, stir quickly until tender (2-3 minutes), toss in garlic and stir until fragrant. Finally, add back in chicken and take off heat. We like our fajitas with avocado, salsa and sour cream. Enjoy!
Mississippi Made http://www.mississippi-made.com/

Easy & Delicious Tarragon Roast Chicken

Hey there! How was everyone’s weekend? It still feels like the weekend for me because mom’s in town and we are having a big time 🙂

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Bowen and I were in Jackson this weekend celebrating one of my oldest and bestest friend’s engagement–what a wonderful time we had! Mom drove me back on Monday while Bowen hit the road for work. I got an early Christmas present on the way back–a SEWING MACHINE! Mom’s been teaching me and we’ve also been doing a lot of cooking and healthful eating.

unnamed-2 This is literally my favorite meal right now, it might be my favorite meal of all time, the kicker is-it’s the easiest thing to make that I can think of!

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It’s a one pot meal but it’s packed with more flavor than you can imagine. I also think this braised chicken dish is elegant enough to serve for company too.

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Garlic and white wine, tarragon and cherry tomatoes are just about all you need to send your taste buds soaring. Enjoy! Please let me know if you make this dish–leave a comment below I would LOVE to hear what you think.

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Tarragon Roasted Chicken
Serves 6
Fresh tarragon, lemon, garlic and white wine make this moist chicken dish vibrant, fresh and so easy for a week night meal (or entertaining)
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Print
Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Ingredients
  1. 1whole chicken, rinsed and dried
  2. 4 whole garlic cloves
  3. 1 bunch of fresh tarragon
  4. 1 pint of cherry tomatoes
  5. 1 large onion sliced thin
  6. 1 fresh lemon, halved
  7. kosher salt/fresh ground pepper
  8. 1 cup of good Chardonnay
Instructions
  1. Preheat oven to 450 degrees, next coat the bottom of heavy dutch oven pan with olive oil, add sliced onion, whole garlic cloves, cherry tomatoes,tarragon and thyme,s/p, and white wine, now add the whole chicken to pan that has been stuffed with lemon, garlic, tarragon, salt/pepper and cook at 450 degrees covered with tight fitting lid for 45 minutes. Remove lid and cook for 20 to 30 more minutes or till internal temperature is 165 degrees and golden brown.
Notes
  1. The most delicious part of this dish is the broth the roasting creates, you will need a spoon I promise! To make a sauce from this liquid, ladle 1 cup of liquid into a sauté pan and reduce by half on medium heat, strain and pour over chicken.
Mississippi Made http://www.mississippi-made.com/
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Friday Favorite Finds

How’s everyone doing on this Friday afternoon?? We are minutes away from going out on the boat with Bowen’s mom and dad who are here for the weekend– a pretty good start to the weekend!

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My First Friday Favorite is something I will be using most everyday I work. I love this tubberware for salads. It has a special container for salad dressing and comes with a reusable plastic fork and knife, how cute is this? Find this container at World Market or online.

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Favorite Sweet : I am a self professed sugar addict. I love anything chocolate and sweet. These gluten free chocolate chip cookies are so delicious and flour-free too!

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Favorite Drink:  I try to incorporate probiotics into by diet regularly. This KeVita drink makes healthy living a whole lot more delicious, it reminds me of a mojito with lots of mint. YUM-find this drink and more flavors at Whole Foods and Fresh Market. “Experience a mojito mocktail with no added sugar and just ten calories per bottle. KeVita Mojita is a great way to enjoy this classic flavor. Every bottle is full of revitalizing flavor, probiotics and ocean minerals, minus the rum! KeVita Mojita is certified organic and non-GMO, low calorie, vegan, and dairy, lactose, and gluten free. Stevia sweetened. Contains no added sugar – See more at: http://kevita.com/product-family/mojita/#sthash.tYpFJP2T.dpuf

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Favorite Blogger:  I was recently asked in an interview my favorite website..without hesitation I said “Iowa Girl Eats”. I have been reading this blog for YEARS, Kristen at IGE cooks gluten free suppers for her family that are drool-worthy. Check her out HERE.

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Favorite Podcast: I have been on a roll listening to Timothy Keller’s podcast, Tim Keller is the preacher of Redeemer Presbyterian in NYC, I can remember visiting his church when I lived there but I am telling you what, everyone of his sermons are AWESOME. Check them out HERE. 

 

(Red) Fish Tacos

It was taco Tuesday at the Weir house last night. Bowen caught a redfish this weekend and we’ve already enjoyed two redfish recipes this week. Monday night I made pan fried red fish with a cream sauce and last night I used the leftovers for my take on fish tacos. My favorite part of this recipe is the asian slaw, I actually saved myself a hefty portion of this salad for lunch today–is it noon yet?

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(Red)Fish Tacos

Ingredients:

2 red fish filets, dusted lightly in flour and pan-fried

4 corn tortillas, warmed through

asian slaw* recipe below

spicy aioli* recipe below

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Asian Slaw

1/2 purple cabbage, rough chopped

2 carrots, peeled or julienned

1 red pepper, julienned

1 T soy sauce

1 T white vinegar

1/2 tsp honey

1 T mayo

1 tsp chili paste or sirrachi

What you do: combine soy, vinegar, honey, mayo and chili paste in a bowl, add vegetables and refrigerate.

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Spicy Aioli 

1/2 cup mayo

2 tsp chili paste or sirrachi

1/2 lime, juice

combine above ingredients

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To assemble: For the redfish, I lightly dusted in flour then shallow fried in vegetable oil until both sides were golden brown then cooked through in a 350 degree oven. Last night I flaked fish into bite size pieces then re-heated in a skillet with a pat of butter. Place reddish in a warm corn tortilla and top with slaw and sauce. Enjoy this easy supper!

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Shrimp Stuffed Fried Eggplant

We sure finished off mom and dad’s trip with a bang last night. I guess we saved the best for last because this was the dish of the weekend for me! Crispy fried eggplant is stuffed with sautéed Gulf shrimp & tossed in a creamy veloute sauce made with diced peppers and onion. The textures and flavor combinations in this dish are hard to beat. Frying the eggplant takes a little effort but you’ll see in every bite–it’s worth it.

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 Shrimp Stuffed Fried Eggplant

aka: Shrimp Pirogue

Ingredients:

1 large eggplant, peeled and cut in thirds lengthwise
1 c. all-purpose flour (+4 T flour)
1 1/2 cups fine dry bread crumbs
4 tablespoons plus 1 teaspoon  Creole seasoning
2 eggs
1-1/2 cup chicken stock
5 tablespoons unsalted butter
1/2 cup finely chopped onion, diced
1/4 cup finely chopped green bell pepper, diced

1/4 cup celery, diced

1 teaspoon minced garlic

1/2 cup heavy cream
Vegetable oil, for frying
3/4 pound medium shrimp, peeled and deveined
1/4 cup dry white wine
1 tablespoon finely chopped fresh parsley leaves

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What you do: Cut each eggplant into thirds lengthwise, using a paring knife and spoon or melon baller, scoop out the flesh from the inside of the eggplant, leaving a 1/4-inch shell. Set aside. Place eggplant in salt water to remove any bitterness.

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In a shallow bowl combine 1 cup of the flour with 1 tablespoon of the creole seasoning. In a second shallow bowl combine the bread crumbs with 1 tablespoon of creole seasoning. In a third bowl combine the eggs with 1 cup of the milk and 1 teaspoon of creole seasoning. Season the eggplant pirogues with 2 teaspoons of the creole seasoning. Working 1 at a time, dredge the eggplant pirogues in the seasoned flour, shaking off excess, then in the egg wash, and finally in the seasoned bread crumbs. Place eggplant pieces on a wire rack and set aside while you prepare the seafood sauce.

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In a medium saucepan melt 4 tablespoons of the butter over medium high heat. Add the onions, green bell pepper, celery and 1/2 teaspoon of creole seasoning and cook until the onions are soft, about 4 minutes. Add the garlic and cook for 1 to 2 minutes, or until fragrant. Add the remaining 4 tablespoons of flour and cook, stirring, for 1 minute. Deglaze pan with white wine and add 1-1/12 cups chicken stock- whisking continuously, and bring the sauce to a boil. Add the cream, return sauce to a boil, and cook until sauce is thickened and smooth, 1 to 2 minutes. Remove from the heat and add kosher salt and cracked pepper to taste.

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In a large skillet melt a pat of butter and when hot, add the shrimp (season with kosher salt and cracked pepper) and cook until the shrimp are pink, about 1 minute. Add a splash of wine and reduce, taste and adjust seasoning if necessary.

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In a large, cast iron or saute pan, heat several inches of oil to 350 degrees F.Fry the eggplants in the hot oil until golden brown, turning occasionally, about 2 to 3 minutes. Drain on rack. Next, strain sauce through a strainer and place back on heat until simmering, place shrimp in sauce until heated through. To serve, lay the fried eggplant boats on a serving plate and spoon about 3/4 cup of the hot seafood filling onto the top of each. Garnish with fresh parsley and serve immediately.

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