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 ...
It’s a big week around our house-I hit the 30 week mark and Bowen turns 30 Friday!! Lots to celebrate this week!
I praise the Lord for Bowen-he is the biggest gift to me and being his wife is my greatest joy. I cannot wait to celebrate him Friday and soon to be celebrating Bowen V’s arrival!
Bump Update: Bowen V is definitely an active little buddy. He kicks like crazy and likes to be up at night 😉 I’m still exercising most every day, lots of walk/runs and exercise videos. If anyone is interested– this ‘be fit’ video is AWESOME!
And I wanted to share some shower sweetness and some more of mom’s beautiful sewing..this blog has been the gift that keeps on giving as far as keeping up with life events. I am always thankful I posted pics through different seasons and stages so here we go!
I guess Thursday’s have become my catchup days! I’ve been a busy bee with Weir Delicious this month along with getting ready for baby:) Mom came this week for a couple days which is always a treat, we had so much fun sitting in the nursery and finishing up a few things that needed to be done.
I was actually doing all the sitting, she was mainly worker bee. My cookie business is shutting down shop after Halloween until we get settled with Bowen V and I really feel like it’s time. I am having to do a lot of sitting in the afternoon which makes making dough and rolling cookies a little challenging, I am sad to miss out on cute Christmas cookies but SO EXCITED for our angel boy to get here!!
I have to tell you this may be my favorite time of year in Fairhope, it’s breathtakingly beautiful. I went for a run (lots of walk breaks) then did my bible study at the Bay–it doesn’t get any prettier.
This season has been challenging but the Lord is teaching me to rest in Him and lay down those idols He has revealed to me that I place so much of my security in. He alone is my Rock and my Salvation. Bless His name that He doesn’t leave us in our sin but calls us to walk in freedom, in all fullness of joy.
Bump Update: 29 weeks today!!! Taking a selfie while exercising is not the easiest thing to do 😉
I wanted to share with you a “nice-cream” recipe I had today, this was a great afternoon pick me up and definitely satisfied my sweet tooth.
It’s chocolate-ly and rich and a great use for those cacao nibs I’ve been wanting to use!
- 1 frozen banana
- 2 T high quality cocoa powder
- 3 T cacao nibs
- 1/2 cup kefir (or greek yogurt)
- splash of water
- 1 small handful of kale
- 1 cup frozen berries
- Blend until smooth!
I got so inspired watching youtube cooking videos the other night I had to try this curry recipe and it is now one of my absolute favorite recipes. I love how rich and satisfying this recipe is and it’s vegan (don’t tell Bowen)..he loved it too!
This recipe has all my favorite flavors, spicy red curry, rich coconut milk, bright lemon grass and lots of nutritional value from lentils, purple cabbage and peppers.
I served this over nutty brown rice with salted cashews and green onion. Leave a comment below if you try this recipe! Does anyone out there LOVE Indian food? We aren’t that adventurous but this recipe is easy and will definitely be added to the weekly rotation.
- 1 can coconut milk (I used lite)
- 1 cup lentils, cooked according to package instructions
- 1/2 small onion, chopped
- 2 garlic cloves, minced
- 3 small yellow peppers, chopped or 1 large bell pepper
- 2 cups purple cabbage, chopped
- 2 T red curry paste
- 2 tsp lemon grass (optional)
- 2 tsp turmeric
- kosher salt and cracked pepper
- toppings: chopped cashews & green onion
- To prepare lentils, simmer 1 cup lentils with 4 cups water for 30 minutes or until tender but not mushy. In a large saute pan, heat 1 T coconut oil and saute onion, peppers and garlic until fragrant (1-2 minutes), add in red curry paste and turmeric and saute for another 2 minutes. Next, add in coconut milk and bring to a boil, add cooked lentils to coconut broth along with the cabbage and cover and cook for 15 minutes. Serve over brown rice with chopped cashews and green onion.
I have to share with you the sweetest sewing I ever did see. My mom is the most talented, creative woman in the world. She is the best cook (really chef) I know, the most creative lady there is and can sew like nothing I’ve ever seen. She does beautiful french hand sewn work and designs the sweetest outfits for day to day. I am so excited it’s finally my turn for her to get to sew for Bowen V!
I love the paci clips:) Have a happy FRIDAY!!!!
Guess what? I’ve got a sugary sweet treat that’s not healthy-fied. I was googling vegan, healthy sweets during one of the 3 football games we watched today and Bowen requested I make him a treat that’s not sugar free 😉
He LOVES golden Oreos, every time he goes to the store with me he stops by the Oreo aisle and tries to put them in our cart, I’ve won the battle until now.
These are a really easy ‘throw together’ dessert. They’re perfect for your tailgating bunch or little ones-easy to eat and really yummy!
Bowen had his with a scoop of blue bell strawberries & homemade vanilla ice cream and I had a bite
or three from the dish, now that we’ve had our fix who’s coming to take these treats off my hands?
If you don’t love golden Oreos I feel certain chocolate sandwich cookies would be equally delicious!
Golden Oreo No Bake Chex Bars
1/4 cup butter
10 oz bag mini marshmallows
1 box Vanilla Chex, 1 cup removed
20 Golden Oreos
DIRECTIONS: Spray a 9×13″ baking dish with nonstick spray then set aside.
Roughly chop golden Oreos then add to a very large bowl with the Chex and set aside.
Add butter to a microwave-safe bowl then microwave for 30 seconds or until melted. Add marshmallows then stir to coat and microwave for 1 minute and 20 seconds. Stir until smooth then immediately pour over Chex mixture and mix until evenly coated. Scoop into prepared baking dish then press into an even layer. Top with extra golden Oreos Refrigerate for at least 30 minutes and enjoy!
By the way, thanks for all the sleeping tips! I’m currently posting from the comfort of my new body pillow-I LOVE IT.
Welcome back to WIAW “baby on the way” edition.
Today was the second week of Bible Study Fellowship and it is so.so.so GOOD to be back! I say it all the time but studying God’s word in BSF is the absolute best thing in my life, God has used this ministry in an awesome way in my life. We are studying in John and if you are looking for a solid study of God’s word see if there is a BSF in your town, chances are there is!
Just a quick update, I had the absolute sweetest shower Sunday with my church family. I am overwhelmed by the love these women pour into my life and feel so thankful the Lord has place us where we are. Mom and mom in law did lots of driving to be there-it was a precious day, I cannot wait for Bowen V to get here!
This blog has turned into a lot of lifestyle and a lot less of recipe but I am always thankful to have documented these big (and small) moments.
and we have a glider! You can’t see how sweet this textured fabric is but I love how it turned out:)
Back to the (food) blog…
BREAKFAST: quick post run apple and almond butter, key lime Lara bar to go ( favorite flavor for sure)
Green apples are my pregnancy craving. Of course, most everything taste better than normal when your pregnant but as far as cravings I can’t get enough green apples (try them with a squeeze of lemon and sprinkle of salt YUM)
LUNCH: I met a precious friend for lunch who just moved here from Memphis. Soul Bowlz in Fairhope started serving salads and they are REALLY fresh and delicious. This is my kind of salad: spring mix, cucumber, cabbage, carrot, tomato, almond and avocado ranch. It was really hard to not get an acai bowl on the side but I resisted.
I stole this image from their facebook page.. check them out!
SNACKS: the list is long here today, I had some grits I made for Bowen this morning and half a chocolate lara bar
late afternoon I had a few bites of chicken salad I made yesterday. Has anyone tried this beagle bagel chicken salad recipe?? IT IS THE ABSOLUTE BEST THERE IS. I made this recipe for weekly lunches and we ended up devouring it over spinach last night.
I love these containers, you can order them from amazon HERE.
SUPPER: Zoodles with bolognese, I ordered a real deal zucchini noodle spiralizer and it was well worth the $23!
DESSERT: sweet potato brownie, big shocker here 😉
BUMP UPDATE: 26 weeks tomorrow!!
Bowen and I had a really good 4 mile this run although I was way behind him and had lots of walk breaks we got in four in what felt like July heat and humidity. I was surprised how good this run felt considering I am not sleeping great, baby is moving around big time at night-any tips on sleeping at this stage in the game?
I don’t know about you.. but I’m always looking for some weeknight meal inspiration. We have a tendency to get stuck on the same few things on rotation.
With Bowen working in Fairhope now (BLESS THE LORD) I’m trying to get a little more creative and keep lots of veggies in our diet without feeding him the same grain bowl/salad everynight like I like to eat.
Here’s two recipes we’ve had this week that were easy to make ahead and good for us. One of Bowen’s favorites growing up was his mom’s meatloaf..I’ve added her recipe to our weekly lineup and posted the recipe HERE. The only change I made was stuffing a bell pepper with meatloaf mixture instead of placing in a baking dish. We loved it!
I also made some mini meatloaf’s with the same recipe for lunch, how cute are these? I just think they would be a perfect sandwich substitute for a school lunch. I never liked sandwiches growing up (soggy bread anybody???) so mom always packed me something delicious. I did get odd stares that time I brought leftover rack of lamb.
Last night I made chicken & veggie stir fry with leftover fried rice. Sounds unhealthy but totally nutritious (I don’t know that I used any fat at all in cooking the rice) and for us stir fry’s are a great way to get in a variety of veggies.
This recipe is a great way to use up leftover rice. I usually make a big batch of brown rice/grains on Monday then we have it for supper throughout the week. I had lots leftover so for this dish I added a scrambled egg and some edamame for fried rice.
- 1 lb chicken breast, cut into bite size pieces
- 1 head broccoli, florets removed
- 1 carrots, cut into thin strips
- 1/2 onion, sliced thin
- 1 clove garlic minced
- 1 clove garlic, minced
- 1/4 yellow onion, diced
- 1 large carrot, diced
- 1 cup frozen (or fresh broccoli)
- 1/4 c. frozen peas
- 2 eggs
- 1/2 cup leftover rice
- 1 T vegetable oil
- 1 T soy sauce (g free tamari sauce)
- What you do: Heat a medium size skillet on medium high, add oil and stir fry chopped onion and carrots until onions are translucent. Next, add in minced garlic and sauté until fragrant (30 seconds). Add in broccoli and peas and warm through. Next add in cracked eggs and cook until scrambled. Finally, toss in you rice and flatten with spatula, let sit for a minute or two so the rice has a chance to "fry", toss and repeat then finish with soy sauce, chili paste ( on the side) and enjoy!
- Heat a non stick cooking surface or saute pan on medium high heat, add 1 T coconut oil and sear seasoned chicken breast on both side. Cook until internal temp is 165. Remove and set aside. Next saute veggies on high heat until tender. Once your rice is fried, place chicken and veggies back in pan and add soy sauce & chili paste and heat through. enjoy!
I didn’t know what I was missing not having Bowen home every night! I mean, I did because it was a tough four years of traveling
for me for him but I just praise the Lord for providing in His perfect timing an opportunity for Bowen to live in Fairhope. It’s been the best days of my life!
I was on the hunt for a grain bowl picture in my albums and came across this shot from this time last year. I guess its time for a bump update 25 weeks tomorrow! Sometimes Bowen is really showing out and sometimes not so much.
Cookies and running-still pretty much sums up most of my days. I found out why Im feeling so fatigued on my runs, low blood pressure! I’m mostly running/walking around my neighborhood now which lets me go home each mile for a water/snack/check in with Bowen break 😉
Happy Game week all my Alabama people!
Oh Sunday scheduling has begun at our house. My plan was to come home from church and rest and here I sit planning out menus for the week, organizing cookie orders and keeping this little blog that could updated.
Saturday game day ↑
If you’re anything like me, planning your days/weeks gives you some sort of peace of mind. How convicted I’ve been lately that I all my planning/controlling is such a false sense of security. My only hope for joy and peace is to rest in the Great I am, the Lord who sovereignly directs my steps.
And I love this from Desiring God, Let us be thrilled and calm in these days of great upheaval because victory belongs to God, and no purposes that he wills to accomplish can be stopped.
I thought I’d share an easy week night recipe with you I plan on adding to our line up this week: Mexican Stuffed Peppers with spicy black beans.
- 4 peppers, assorted colors
- 1 lb ground beef/turkey/or chicken
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1 cup brown rice, cooked
- 2 tsp cumin powder
- 1 T chili powder
- 2 tsp garlic powder
- 1/2 tsp cayenne
- 1/2 cup sour cream (or cream cheese)
- 1 cup monterey jack cheese
- 2 green onions, chopped
- toppings: Avocado, tomato, extra cheese, cilantro
- 1 can drained and rinse black beans
- 1/4 cup onion, chopped
- 1 clove garlic, minced
- 1 cup chicken stock
- 1/2 cup white wine
- 2 tsp cumin
- 2 tsp chili powder
- Saute onions and garlic in 1/2 T olive oil until fragrant and softened. Add in spices and saute for a couple of minutes. Add in beans and stir for 2 more minutes. Deglaze pan with white wine. Cook on high for 30 seconds or until alcohol has cooked off. Add in stock and cover until peppers are ready.
- Heat oven to 400 degrees. Remove stems from peppers and deseed. Rub peppers with olive oil and roast for 10 minutes turning continuously until all sides are lightly charred. Remove from oven and place upside down on paper towel so moisture can drain.
- Next, heat a skillet to medium-high heat and add the olive oil and onions, cook for about 1 minute. Next add the ground beef and garlic and cook until the onions become translucent, about 8 minutes. Add in spice and cook for a few more minutes. In a separate bowl mix the brown rice, sour cream, green onions and cheese then add the ground beef mixture and combine thoroughly. Stuff the mixture into the peppers. Sprinkle each pepper with 2 tablespoons of the cheese. Lower oven temp to 350 and cook peppers in a casserole dish for 15 minutes or until cheese is melted. Serve with spicy black beans!
Bump/Run Update: I’ve got a heart monitor on for the next 30 days so any wardrobe problems I had before have become minor compared to carrying this device around with me 24/7. I am very thankful to hopefully get to the bottom of these arrythmyias. I’m still running and keeping up my routine so that these 30 days will be an accurate view of day to day life. I think I figured out a bit of my leg fatigue..WATER. I quit drinking water before runs so that I wouldn’t have to stop 50,000 times on a short run but now I’m thinking thats why my leg muscles have been so sore! I got in a slow four yesterday and felt pretty descent.
SUNDAY NIGHT UPDATE: Just popping back in to tell you that you MUST make these sweet potato fudge brownies. I just pulled a batch out of the oven and they may be my favorite thing on this blog. They are so fudgy and rich and decadent and they are made with whole foods! Other than a few dairy free chocolate chips these are really good for you
if you stop at one. Leave me a comment if you try them or if you have a wholesome dessert recipe I should try!
Welcome back to the week-I hope it was a laborless labor day for everybody!
I CAN’T WAIT for you to try this chicken parmesan recipe we had tonight. It blew our socks off.
first things first..
We had a wonderful, refreshing trip to the beach. We grilled snapper and veggies and made grilled pizzas, walked on the beach, ran on holiday isle and got some rainy day shopping in.
We used a delicious store bough marinara for our pizza’s that I thought would make for great chicken parmesan tonight…which happens to be Bowen’s favorite meal of all time.
When a Tuesday feels like a Monday you need your favorite meal for supper.
My favorite part of this recipe was the crispy crust, not too much breading but the perfect amount of crunch and the chicken stayed very moist. The most time consuming part of this recipe is the breading and it doesn’t take more than 5 min.
dredge in whole wheat flour, dip in egg bath, finish in panko then lightly pan fry in olive oil
finish in the oven!
- 2 chicken breast, pounded out evenly
- 2 eggs mixed with 1/4 cup milk
- 1 cup whole wheat flour
- 2 cups panko bread crumbs
- 2 tsp garlic powder
- 1 T dried basil
- 1 bunch fresh basil
- kosher salt and cracked pepper
- 2 cups marinara ( I used Riserva brand with no added sugar)
- 1 1/2 cups mozzarella/provolone cheese
- Preheat oven to 350. Pour sauce into the bottom of baking dish and top with basil.
- Place chicken breast in ziplock bag and using a rolling pin or heavy bottomed pan, pound chicken breast to even thickness. Set up your breading station with one plate of flour, one egg wash bowl, and plate of panko seasoned with garlic powder and dried basil. Next, coat chicken with flour then dip in egg and finally press chicken into panko breadcrumbs until evenly coated. Heat a large saute pan on medium high heat and coat the bottom with olive oil (maybe 1/4 cup), once the oil is hot, pan fry both sides of chicken breast. Remove from pan and place on top of marinara in baking dish, top with cheese and bake covered for 20-25 minutes or until internal temp is 160. Enjoy!
6 months woohoo! I’ve lost some energy and gained an outie!
Running is getting way tougher, it’s not necessarily the bump that’s slowing me down but some serious leg fatigue. I’m finding I can run a slow mile then need to walk a quarter then run a mile, walk a quarter etc.. quite an adjustment but feeling very thankful I can still get in some exercise outdoors. I know the Lord is at work on my heart during these season of change. This morning I listened to an awesome John Piper sermon..I love the Desiring God app! Here’s today’s Word.
and it’s a beautiful day!! We are so excited to be heading to Destin this afternoon for a beach getaway with friends. Let’s hope the sunshine keeps shining:)
Do these cookies not scream celebration? I am excited to introduce a new item to our WD menu! BUTTERCREAM DELICIOUSNESS.
I thought I would pop in for a Friday favorites roundup, it’s been a minute since I’ve posted a favorites and I think these are worth sharing. Most of these finds are snacks that have carried me through (almost) the first two trimesters.
I figured this out early on but the best way for me to feel good and keep my energy up is to snack throughout the day, salads at lunch and not a super heavy supper. Here’s some of my favorite things:
This is by far by favorite brand of almond butter, I LOVE the “to go” packs. I carry these in my purse and when I feel the hangry coming on these are really convenient and hold me over. I eat a banana with a almond butter just about every am..it’s great pre-run mini breakfast.
These are EVERYTHING. I just recently started buying these in bulk on amazon because I go through them quickly. I try and limit myself but they are so good and I love the ingredients. All larabars are made from dates and nuts, thats basically it.
My favorites are apple pie, key lime, cherry pie, coconut and the chocolate chip is my recent obsession. Here’s an example of ingredents for the cherry pie: Dates, Unsweetened Cherries, and Almonds..that’s it.
I think I may try making these from home in the near future..stay tuned!
ORGANIC AUSSIE BITES
My mother in law had these aussie bites last time we were in Memphis and I loved them-she gave me her pack and I’ve really enjoyed these. I have to freeze them so I don’t eat them all in one sitting! They are a great pick me up, travel well and Im pretty happy with all the ingredients (other than the added sugar).
I used to be a great water drinker until I got pregnant and I now I need it to sparkle or have some sort of flavorings to drink as much as I should. I love all flavors of True Lemon Lime packs, this watermelon taste like a summer cocktail. Great ingredients too!
And lastly this is a great salad dressing option ( Whole 30 approved), I like to mix up my own salad dressings most of the time but at this stage in the game I’m going for convenience. I love the lemon garlic dressing: really delicious on romaine.
Bump Update: It’s rare that I get out of my workout clothes especially for a bump pic but last night Bowen and I got dressed for a banquet–Baby Bowen hides out from the front but is definitely making himself known from the side. Im still running but taking lots of walk breaks-thankful fall weather is right around the corner!
Happy Monday! It’s been a great one so far around the bakeshop-I’ve got lots of fun orders for the week 😉
This blog is very representative of my state of mind these days…a little bit all of the place. We’ve gone from decadent cupcakes back to veggie heavy smoothies. This is truly a slice of life blog.
I started my day with a serious green smoothie and a fit mamma bootcamp. I saw this recipe in runner’s world for a beet smoothie and could wait to give it a whirl–the verdict: it’s really delicious, filling and energizing.
Normally, I need a smoothie + snack bar, granola etc. This (yellow) beet smoothie really held me over for a while on its own. This recipe is from world class marathoner, Shalane Flanagan’s new cookbook Run Fast. Eat Slow. I can’t wait to get my hands on more of her recipes!
I’ve got two beet smoothies to share today: This morning’s smoothie was made with kale, yellow beets, tropical fruits and orange juice. A few days ago, I made a purple beet smoothie with banana, berries and almond milk and butter.
In the first recipe my beets were raw, in the purple beet recipe I had cooked beets. If you’re blender is high powered it won’t matter! I couldn’t tell the difference in either smoothie. I use a cuisinart bullet that does the trick.
- 1 cooked beet, peeled and quartered
- 1 cup frozen mixed berries
- 1 small frozen banana
- 1 cup almond milk
- 1 inch knob fresh ginger, peeled
- 1 T almond butter
- Kale & Yellow Beet Smoothie
- 1/2 cup orange juice
- 1/2 cup water or coconut water
- 1 small frozen banana
- 1 cup frozen mangos, papaya, pineapple
- 1 yellow beet, peeled and cut into small pieces
- 1 bunch kale
- Blend ingredients together. If making kale smoothie, blend the kale and liquid ingredients together first until smooth then add in the rest of your ingredients.
and after !
One of my favorite places in the world is Magnolia Bakery in New York.
When I lived there my freshman year I spent many a day walking to the West Village for a vanilla cupcake (and the Marc Jacobs store next door)..I’ve made their recipe several times and even shared it HERE.
Their buttercream is hard to beat but I think I’ve found an even better cake recipe, believe it or not.
This cupcake crumb is light and airy and not overly sweet but oh so moist. Bowen declared these his favorite cupcakes to date and a new Weir birthday tradition..you may not know this about Bowen but he’s a cupcake connoisseur.
He makes sure to find the best cupcake shop in every town on his work travels. I had a precious friend celebrate a birthday a few days ago and thought these would be the perfect happy!
Let me know if you make these cupcakes and what you think! Anybody love Magnolia Bakery as much as me?
- 1 cup (225 grams) granulated sugar
- 1 vanilla bean
- 1 3/4 cups (175 grams) cake flour, not self-rising
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (57 grams) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup (75 grams) full-fat sour cream
- 1/4 cup canola oil or vegetable oil (60 ml)
- 1 tablespoon pure (not imitation) vanilla extract
- 2/3 cup (160 ml) whole milk
- Magnolia Bakery Buttercream
- 2 stick unsalted butter
- 8 cups powdered sugar
- 1/2 c whole milk
- 2 tsp vanilla extract
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar.
- Preheat oven to 350 F
- In a small bowl, combine sugar and seeds from the vanilla bean.
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
- Add the vanilla bean sugar and mix until well combined.
- Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
- In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. The batter will be liquid, not pancake batter liquid but milk liquid-dont worry you didnt mess up!
- Fill cupcake liners just over 1/2 full.
- Bake for 14 minutes and then test to see if they are done with toothpick. Next, remove them immediately from the tins and leave them on a cooling rack until cool then frost.
I’m not going to lie, I am super happy to be back to my vegan baking experiments. I love trying out new recipes using dates and bananas as sweeteners with extra dark chocolate and all the oats and seeds and nuts.
I really love having a treat at night and not feeling like I am busting my sugar budget. It’s really amazing what you can make with some date paste and cocoa powder.
A friend shared this DELICIOUS chocolate muffin recipe with me and I cannot believe I haven’t shared it yet.
The best part is, all the ingredients are mixed together in the blender-how easy is that?!
I went home immediately after trying these muffins and had to make my own batch, they were gone in just a few days! They’re so good for you, you could even call these breakfast muffins.
- 1 3/4 c oats
- 3 egg whites
- 3/4 cup cocoa powder
- 1/2 cup unsweetened applesauce (I omitted)
- 1/2 cup greek yogurt ( I omitted)
- 3 ripe bananas, mashed
- 1 T vanilla
- 1 1/2 t baking pwder
- 1 1/2 t baking soda
- 1/2 t cream of tartar
- 1/4 t salt
- 1 cup hot water
- 1/2 cup dark chocolate chips
- Blend all ingredients together then pour in muffin tins and bake at 350 for 10 minutes. Enjoy!
These cookies are perfectly sweet from the dates and dark chocolate but do not have the texture of a traditional chewy chocolate chip.
The oatflour used in this recipe makes these cookies more granola like than cookie but still equally satisfying! Leave a comment below if there is a healthy treat you love that I need to try!
VEGAN CHOCOLATE CHIP OAT COOKIES:
1 cup rolled oats
1/2 tsp baking soda
1/2 tsp cinnamon
2 tsp vanilla extract
6 tbsp milk
4 tbsp date paste*
1/2 cup chocolate chips
Directions: In a coffee grinder or food processor, pulse oats until fine flour. Combine all dry ingredients then whisk in wet ingredients. You will need to thoroughly whisk (stir) in date paste:) Fold in chocolate chips. Bake at 350 for 7 minutes.
Run/Bump Update: 21 weeks woohoo! Time’s starting to fly. I’m still running just about everyday (everyday that I don’t cross train), Bowen and I ran four miles this am. He was WAY out ahead of me but I finished so that’s something 😉 Does anyone have experience with second trimester running? I am having serious leg fatigue and just overall find it MUCH harder than ever-leave a comment below if you have any tips! Have a sweet weekend!
look at our little friend that ran with me, don’t worry we found it’s rightful home..
Happy Sunday! It’s still nice and steamy down here in Fairhope, Bowen and I waited till late this afternoon to go on our tour de Fairhope-a 10 mile bike ride.
It felt so good to not be fighting through thick humidity and 100 degree temps, I got up early this am to run before church and just couldn’t bear the heat. Our ride was the perfect outside exercise.
We came home to not the most nutritious supper but oh so delicious.
I had LOTS of pears that were on their last leg and needed to be cooked quickly, I used half for a steel cut oatmeal brown butter pear topping and the other half for a really yummy, rustic pear tart.
This pear tart reminded me a lot of apple pie. The only major difference was the pears were softer and a tad sweeter.
I LOVED the streusel topping on this recipe, it really sent this dish over the top.
Now that I have OFFICIALLY broken Whole 30, 2 nights of desserts.. it’s back on the bandwagon! Ill be back with some healthier eats soon 😉
- 6 bosc pears, peeled and sliced 1/4 in thick tossed in 1 T lemon juice
- 3 T granulated sugar
- 3 T AP flour
- 1 tsp cinnamon
- 1 prepared pie crust
- 1/4 cup flour
- 1/4 cup brown sugar
- 4 T butter, cold and cubed
- Preheat oven to 425 degrees and butter a 10 inch pie dish. Toss pear slices with flour, sugar and cinnamon and set aside. Unroll pie dough and place in the bottom of pie dish, fill the center with pears and fold over outside pie crust onto filling. For the streusel, combine the flour and brown sugar and using a fork or hands, cut in butter until small crumbles form. Top pears with crumble and bake for 30-35 minutes until crust is golden brown and pears are tender.
Hello! It’s a been a big week here in Weir Delicious world. I started back with full time orders Monday and man did I miss decorating cookies! I do love a schedule and knowing what I have each day, this will be life with a newborn right? (hehe)
We also finished up Whole 30 this week woohoo! I’m still (sort of) sticking it to until I really want a sweet or it’s time for our Sunday night Mexican fix. My takeaways are the same as before, whole foods are definitely the best options for fueling your body and I do believe I had some improvements to my energy and Bowen lost 10 pounds!
And onto the recipe portion of the blog: We eat a lot of cauliflower at this house and both seem to tire of the same roasted side dish. I’ve been wanting to try this cauliflower puree and recently gave it a go-two thumbs up!
It’s a delicious, creamy alternative to a sauce for any protein, we loved it. I also used the leftover cauliflower to stuff potato skins. We thought they needed some sharp cheddar, other than that a healthy option for game day eats.
- 1 small head cauliflower
- 3 yukon gold potatoes
- 1/2 cup full fat coconut milk
- 2 T butter/ghee
- kosher salt and cracked pepper to taste
- Remove florets from stalk of cauliflower, steam until tender. Bake potatoes in 400 degree oven until tender, remove potato flesh from skin. Working in batches, puree cauliflower and potatoes until smooth. Next, press the cauliflower puree through a mesh strainer (this ensures a silky end result). Place puree into a sauce pan and add coconut milk and butter, heat on low until ready to eat.
- You will have lots of delicious cauliflower and potato flesh left to stuff potato skins with! Mix potatoes in with butter and green onion and bacon and bake at 400 for 10-15 minutes.
How about you??
It’s been a great Friday thus far, we have sunny skies and HOT temps here in lower AL which can only mean one thing: TREADMILL RUNS. I did 5 miles this am and felt really good praise the Lord. AND for any expecting moms are new moms that are local Thomas Hospital Fitness Center offers free memberships to pregnant and post baby mommas. I was THRILLED to hear this!
Cheers to almost halfway!
We’re also still on the whole 30 bandwagon over here. I am ALMOST done. I do believe this week is my last week. Honestly there are days I love the “rigidness” and limited options and then some nights I just need my chill yogurt fix with all the toppings.
Bowen has been a pro at whole 30 especially as much as he’s traveled. I bet he has lost ten pounds, me on the other hand–my shorts seem to be getting tighter 😉
I mentioned in a previous post it hasn’t been a huge adjustment other than no oatmeal and no night time sweets. I plan on having a treat
or six after next week then getting back on it and sticking with whole foods.
Here’s a link to one of my favorite recipes (we had for supper last night) and this roast chicken makes a great leftover lunch!
Mom came to be with me this week and we had a big time working on the nursery. We hit hit the ground running hard for three days and made a good bit of progress but have a long ways to go!
Lots of monogramming to be done and furniture re-covering to be found. Hope everyone has a good weekend!
We may just start calling this the soup blog… we just had the most delicious sweet potato soup tonight with curry paste.
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.
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
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.
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!
- 1 egg (room temp) *I omitted this ingredient for baby but substituted 1 tsp dijon mustard (an emulsifier)
- 1 cup light olive oil
- 1 T lemon juice
- 2 T red wine vinegar
- 1 tsp kosher salt
- 1 tsp cracked pepper
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- 1/2 cup full fat coconut milk
- 1 bunch parsley
- 1 T chives
- 1 T dill
- 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!
- recipe adapted from whole-sisters
Bump update: 18 weeks (now one day away)!
baby Bowen was hiding yesterday 😉
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.
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.
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.
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.
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.
One of my favorite details was all the baby clothes mom has made over the years that adorned the tables and front doors
I’ve got a couple of Whole30 recipes to share with you this week, be back soon!
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!
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.
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.
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
Lunch: organic roasted turkey wraps with avocado, tomato and
a lot of mustard with purple cabbage coleslaw.
Supper: butternut soup, grilled quail and roasted veggies: mushrooms, peppers, onion and cherry tomatoes .
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.
- 1 butternut squash, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 2 cloves garlic
- 2 carrots, peeled and chopped
- 3/4 yellow pepper, deseed and chopped
- 1 quart container chicken organic stock or homemade
- 2 tsp turmeric
- 1 tsp cumin
- 1/4 tsp cayenne
- kosher salt to taste
- 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!
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.
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?
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.
How pretty is this run view? I’ll never tire of it. Great is thy faithfullness Lord great is THY faithfulness.
Fair warning now, if you’re on whole 30 patrol don’t read this post 😉
Last night for supper I made a delicious corn succotash with all the best summer veggies, sweet corn, tomatoes, basil and we loved it.
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..
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.
- 2 ears of corn, kernels removed
- 1/2 yellow onion, chopped
- 1/2 green bell pepper, chopped
- 1 clove garlic, chopped
- 1 small tomato, chopped or 1/2 cup cherry tomatoes chopped
- 1 bunch basil, torn
- 1 bunch arugula
- 2 T butter (we used ghee)
- kosher salt and cracked pepper
- 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.
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).
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
Breakfast is definitely the biggest challenge for me, I eat oatmeal or granola most days since I don’t like eggs 🙁
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?
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..
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
Taco salad and clementine(s)
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:
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.
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.
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.
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.
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.
- 1 large ezekiel brand wrap
- 1/4 cup marina
- 1 babybel cheese or fresh mozzarella
- basil to top
- 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!
Happy late July 4th and long over due blog post 😉
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!
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.
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.
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).
Ill leave you with some pics of our annual Ft Morgan trip and be back soon with actual recipes;)
bump update: 15 weeks (insert all the clapping emojis!!!)
Happy Friday! Don’t these mini pops just scream celebration??
Guess what I have to share today? Another sweet recipe! We can really tell what baby weir is enjoying these days…
We have hit the 12 week mark,
patiently waiting for this extreme tiredness to move on 😉
How cute is this pic Bowen sent last week from work in houston, they were celebrating the news of baby 🙂
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!
Another reason I love this recipe, I most always have the ingredients on hand and they take 2 minutes to whip up.
- 1 cup pitted medjool dates
- 1/4 cup peanut butter
- 1/3 cup cocoa powder
- pinch of salt
- 1/2 cup oats
- optional 1/2 cup walnuts
- 1-2 T water
- 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:)
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.
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.
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.
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.
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.
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.
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.
- ⅓ cup melted coconut oil
- ½ cup maple syrup *** I USED 2 TABLESPOONS, not 1/2 cup
- 2 eggs
- 1 cup packed mashed ripe bananas (about 3 very ripe bananas)
- ¼ cup almond milk
- 1 teaspoon baking soda
- 1 teaspoon almond or vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1¾ cups whole wheat flour
- 1 T chia seeds
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- Preheat oven to 325 degrees, grease cups of your muffin tin with non-stick cooking spray
- 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.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined.
- 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.
- 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.
- *recipe adapted from Cookie and Katie
Welcome back WIAW, bump edition!
First thing in the am: lemon water and a teeny bit of coffee with almond milk
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.
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.
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.
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.
I also made some potato soup last night for my Bowen who’s been sick so I had a little bit of that too.
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 😉
Supper: Bowen and I split a ribeye-dont worry my portion was fully cooked 🙁 along with grilled corn and grilled sweet potato rounds
dessert: orange, cherry, flax muffin with almond milk
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..
Happy Sunday everyone! I hope it’s been a great day, we’ve had a wonderful morning of worship and a really relaxing weekend.
I got to see my precious friend Mollie this weekend, we bopped around fairhope, did some exercising and went to the pool.
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.
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.
It has all the components of your traditional dressing, peppery, parmesany and a nice kick from minced garlic and fresh lemon.
and…spending our (semi-rainy) Sunday doing a little baking. Sugar free banana muffins coming soon!
- 1 avocado, pit removed
- 1/3 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- 2 tablespoons apple cider vinegar
- 2 tablespoon fresh lemon juice
- 1 to 2 garlic cloves
- 2 teaspoons Worcestershire sauce
- kosher salt and cracked pepper
- 3 T water
- chopped romaine lettuce
- In a food processor, combine all ingredients until smooth. Dressing will be thick!
We’ve got big news at the Weir house, baby on the way due in December!
Bless the Lord, O my soul;
And all that is within me, bless His holy name!
2 Bless the Lord, O my soul,
And forget not all His benefits:
3 Who forgives all your iniquities,
Who heals all your diseases,
4 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!
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..
My sis n law and niece visited me for a few a days, lots of beach time and being together:)
We’ve been keeping up eating mostly healthy around here..doing our best to stick to whole foods
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
I’ll be back with recipes SOON! Happy June 1st, summer has officially arrived and I love it!
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.
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?
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.
- 1 cup "good life" dairy free semi sweet chocolate chips
- 3/4 cup natural creamy putter butter
- 3 T coconut oil
- kosher salt for sprinkling
- In a microwave safe bowl, melt together chocolate chips and coconut oil for 30 seconds then stir to finish melting chocolate. Repeat until smooth.
- 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!
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).
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.
We enjoyed this recipe tonight and both agreed we need to make it part of normal rotation. enjoy!
toppings plus mayo, ketchup, mustard and cheddar cheese ↑
- 1 lb ground organic turkey (96% lean, 4% fat)
- 2 ezekiel sprouted grain wraps
- 2 T Worcestershire sauce
- 2 heaping T ketchup
- 3 T mustard
- 2 tsp garlic powder
- kosher salt and cracked pepper
- toppings: mayo, ketchup, mustard
- sliced onion
- grated cheddar
- 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.
- 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!
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 😉
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.
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.
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.
and smoothie bowls of course
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 🙂
Be back soon!! Happy farmer’s market season!
Taco Tuesday! In the cookie room at least, we’re having cauliflower fried rice again but how cute are these ↓
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!
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.
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!
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.
- Banana Mango Green Smoothie
- 1 frozen banana
- 1 cup frozen mixed fruit (strawberries, pineapple, mango)
- 1/2 cup almond milk (thick) or 1 cup almond milk (pourable)
- 1 bunch kale, rinsed
- 2 medjool dates
- 1 T chia seeds
- toppings: unsweetened coconut flakes and chopped strawberries
- Chocolate Crunch Green Smoothie
- 2 cups packed spinach (I freeze my fresh spinach)
- 1 frozen banana
- 3/4 cup frozen cherries
- 1 scoop vega chocolate protein powder
- 1/2 cup almond milk
- top with cacao nibs, unsweet coconut and blackberries
- Puree greens and almond milk until smooth, add in frozen fruit, banana, dates and chia seeds. Puree until totally smooth. Top with super foods
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
Welcome back WIAW! I’ve been meaning to post some of my favorite smoothie recipes but cookie world has been crazy busy!
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⇓
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.
Snack: 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.
Lunch: A BIG spinach salad with strawberries, avocado and cucumber topped with some evoo and balsamic vinegar.
followed up by a sweet potato brownie!! THESE ARE STILL MY FAVORITE THINGS EVER. Link HERE.
After an afternoon of cookie-ing, I grabbed another brownie and went to the gym. hehe that sounds funny to type but the truth.
Supper: Oh my word this was so fresh and good. Supper was Pan seared cobia with basmati rice and roasted broccoli.
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!
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↓
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.
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.
I used peppers, onions, garlic, green peas and kale
Leave a comment below if you make this dish and tell me what you think!
- 1 1/2 heads (medium size) cauliflower
- 1/4 cup bell pepper, small diced
- 1/4 cup onion, small diced
- 2 cloves garlic, minced
- 1 large carrot, small diced
- 1 bunch kale leaves, chopped
- 1/4 cup green peas
- 2 T soy sauce
- 2 T coconut oil
- 2 eggs, whisked together
- 3/4 cup mayo
- 2 T ketchup
- 1/2 T grated ginger
- 2 tsp garlic powder
- mix together & MUST refrigerate for at least 4 hours before serving
- 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!
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.
Breakfast: Before BSF Today I enjoyed some of my favorite granola recipe (link here) along with some almond milk and delicious strawberries.
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!
I got to sneak away today for an hour or so and sit by the pool, it’s been hot today!
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.
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!!
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.
Dessert: you guessed it, peanut butter stuffed dates and some more granola
Be back this week with fried “rice” recipe!
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
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?
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
- Behold our God
- His Love Awakens Me
- Be young, Be foolish, Be Happy
- My Girl
- 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
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?
16) Early bird or night owl?
EARLY bird, I am DONE at 5 pm
17) Name 4 of your favourite books
Tim Keller’s the Meaning of Marriage
Wetherell Johnson’s Created for Commitment
Elin Hilderbrand’s The Island
Happy day, it’s the weekend!
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!
When Bowen heard mom would be here a few nights he immediately requested her fried shrimp..
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
I have been drinking twice a day kale smoothies to balance out these yummy treats.
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.
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!
Run recap: Still feeling really good running! This am I went with a friend which always makes the time fly
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!!
Be back soon with recipes, enjoy this spring weather!
Welcome back WIAW, Monday edition! As usual I lived in the cookie room today–lots of fun spring summer cookies in the works:)
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
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.
Snack: Homemade hummus with carrots and blue corn tortillas, this week’s hummus had chili paste added in.
Bowen picked up our salmon from the meat market and grabbed this chicken salad which was decent but no beagle bagel recipe.
snack 2: chai latte with coconut milk and peanut butter stuffed dates
Supper: Grilled salmon, baked sweet potato with roasted broccoli and crispy kale
After supper I whipped up another batch of this delicious oatmeal, just patiently waiting for it to finish baking for dessert:)
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.
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.
My herbs are finally coming back for the summer woohoo! We also grilled romaine with an easy vinaigrette.
how sweet are these tulips?
- 1 Large head romaine, sliced in half lengthwise
- olive oil for brushing
- 1 T balsamic vinegar
- 3 T olive oil
- 1 garlic clove, minced
- 1 tsp dijon mustard
- splash of water to thin vinaigrette
- 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:)
- Vinaigrette: Whisk together vinegar, dijon, salt cracked pepper and garlic. Then drizzle in olive oil (add water to thin)
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.
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.
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.
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.
My very favorite granola recipe yet.
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!
- 3 cups old fashioned oats
- 1 1/4 cups whole wheat flour
- 3/4 cup chopped pecans
- 1/2 cup shredded coconut
- 1/2 T salt
- 1/2 cup powdered milk
- 1/2 cup sliced almonds
- 1/2 cup oil
- 1/2 cup water
- 1/3 cup dried blueberries
- 2 tsp almond extract
- 1/2 cup grade B maple syrup
- preheat oven to 250
- 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!
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.
Last night I made cheesy stuffed peppers with grass-fed beef and brown rice over some black beans and veggies.
We’ve also almost finished off the sweet potato brownies, still really loving these chocolate treats and plan on making them again next week.
Saturday morning I went on my longest run since IT band issue and ran the whole time without knee pain Praise the Lord!
Running 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
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:)
- 3 carrots, chopped (all small dice roughly the same size)
- 1/2 large onion, chopped
- 2 small yukon golds, chopped
- 2 small sweet potatoes, chopped
- 1 can white beans, drained and rinsed
- 1/4 cup white wine
- 1 can green beans, drained
- 1/4 cup lentils
- 1 1/2 qt or 1 container organic chicken stock
- 1 cup chopped kale
- 1 cup crushed tomatoes
- 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
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.
Breakfast: 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.
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).
Post spin/early lunch was ezekiel bread with homemade humus and avocado topped with cherry tomatoes and red pepper flakes.
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.
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.
Dessert: still stuck on peanut butter stuffed dates!
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.
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.
Here is a look at today’s farmer’s market haul-can you believe these brussels sprouts!! They’re huge!
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.
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.
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.
- 1 cup chopped cauliflower
- 1/4 onion, sliced
- 1 red bell pepper, sliced
- 2 carrots, sliced
- 1 large bunch kale, chopped
- 1/2 T grated ginger
- flank steak (8 oz)
- marinated in korean bbq sauce
- 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!
I hope everyone had a Happy Easter! How precious is this little angel in her Easter dress and bonnet made by mom 🙂
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!
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.
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.
Anywhoo.. homemade hummus takes 2 minutes to make, I know everything that goes into it and I love the taste and texture.
- 1 can chickpeas,drained and rinsed
- 1 small garlic clove
- 3 T olive oil
- 1 small lemon, juiced
- 1/2 tsp kosher salt
- 2 T tahini paste (or 1 T peanut butter)
- top with a dash of cayenne and extra olive oil
- Combine all ingredients in a food processor and puree until smooth!
Finally! A granola recipe I can feel good about eating.
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.
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.
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.
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!
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 🙂
- 1 1/2 cups rolled oats
- 3/4 cup walnuts & almonds, rough chopped (I reserved some whole almonds)
- 1/2 tsp sea salt
- 1/2 T cinnamon
- 1 T flax seed
- 1 T chia seeds
- 1/4 cup coconut oil
- 1/3 cup + 1 Tbsp maple syrup, agave (I omitted)
- 1 tsp vanilla extract or maple extract
- 1 medium ripe banana, mashed
- 3 T cranberries
- 1/4 cup peanut butter
- 2 dates, pureed
- Preheat oven to 250.
- Mix the oats, cinnamon, sugar, salt, flaxseed, cranberries and nuts together in a large bowl, then
- 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.
- 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!
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.
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!
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!
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.
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.
- 1 bunch kale, chopped and massage
- 3-4 cup cooked farro
- 1 T green onion, Chopped
- 2 T cranberries
- 2 T olive oil
- 1 T balsamic
- kosher salt and cracked pepper
- combine ingredients and enjoy!
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.
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 🙂
- 1 cup brown rice
- 1/2 cup water
- kosher salt & vegan butter
- 1/4 cup soy sauce
- 3 T apple cidar vinegar
- 1 lb gulf shrimp, (peeled, deveined and butterflied)
- 2 cups cabbage, chopped
- 1 zucchini, sliced
- 1 squash, sliced
- Asian "yum yum" sauce
- 3/4 cup mayo
- 3 T ketchup
- pinch kosher salt
- 1/2 tsp garlic powder
- 2 tsp grated ginger
- 2 T water
- *must refridgerate for at least 3 hours
- 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.
- 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!
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!
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 🙂
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.
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.
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!
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 🙂
- 2 T coconut flour
- 1 egg
- 1 banana, mashed
- 1/2 tsp vanilla
- pinch of kosher salt
- 1/4 cup blueberries
- toppings: almond butter, coconut oil, vegan butter
- 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!
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 😉
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!
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.
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 😉
- 1 1/2 butternut squashes, peeled and cut into cubs
- 1 can cannelloni beans, rinsed
- 1 small onion, rough chopped
- 1 qt homemade chicken stock
- 1/2 tsp turmeric
- kosher salt and cracked pepper to taste
- 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!
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!
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!
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.
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
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.
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!
how precious is my niece is this dress my mom made?!?!
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.
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 🙂
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.
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.
“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.
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.
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.
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.
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.
- 1whole chicken, rinsed and dried
- 4 whole garlic cloves
- 1 bunch fresh herbs or 1/2 T of dried herbs (herbs de provence is what I used)
- 1 pint of cherry tomatoes
- 1 large onion sliced thin
- 1 fresh lemon, halved
- 1 can artichokes, halved and drained
- kosher salt/fresh ground pepper
- 1 cup of good Chardonnay
- 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.
- 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
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!!
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.
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.
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.
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.
I am roasting a chicken in the am for Thursday night supper, Ill make sure and post the recipe if we love it !
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.
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.
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!!
One 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.
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!
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.
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..
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!
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:)
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.
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!
- 2 lb chicken tenders, cut into bite size pieces
- 2/3 cup orange juice ( I used fresh squeezed)
- 1/3 cup soy sauce
- 2 tbsp brown sugar (I omitted)
- 2 cloves garlic, grated (or chopped)
- 2 tsp chopped ginger, grated (or chopped)
- 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)
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.
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.
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.
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” 😉
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.
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 🙂
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!
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.
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.
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
- 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!
Taco salads were definitely a staple in my mom’s kitchen growing up.
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.
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 !
- 1 T chili powder
- 1/2 T cumin
- 1/2 tsp garlic powder
- 1/4 tsp cinnamon
- 1/2 tsp oregano
- heavy pinch of cayenne
- kosher salt and cracked pepper to taste
- whisk ingredients together (serving size for 1 lb taco meat)
- 1 lb ground turkey or ground chicken
- 1 serving taco seasoning
- 1 cup chicken stock or water (may need more)
- 2 heads romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 2 T onion, chopped
- 1/4 cup cheddar cheese, grated
- 1 cup black beans, cooked
- ponchos vinaigrette
- sour cream
- 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!
Welcome back WIAW! This no sugar thing is not easy. Who am I kidding. IT’S MISERABLY HARD.
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..
Breakfast: unsweetened steel cut oats, cinnamon and raspberries.. maybe we should call this porridge 😉
lunch: Grilled chicken salad with raspberries, not pictured-sprouted grain tortilla chips and no sugar salsa
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!
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 🙂
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..
Decorating cookies every day is not conducive to my new eating plan..
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.
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!
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!
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!
- 2 tablespoons olive oil, plus extra for drizzling
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, chopped
- kosher salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes
- 1 pound lentils (approximately 1 1/4 cups)
- 11 cups low-salt chicken broth
- 4 to 6 fresh thyme sprigs
- 1 bunch kale, chopped
- *recipe adapted from Giada De Laurentiis
- 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.
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.
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!
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.
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:
Snapper fishing trip with our favorite friends for the first time
Finished my biggest cookie order by myself..pure joy.
Being published in Mobile Bay monthly for food styling-that’s me in on the cover, can you tell 😉
Running my first half marathon ( and then beating my time a few months later)
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
**Next post up: Lentil Soup!
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 🙂
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.
Here’s are menu for the week, both of us are home and not terribly busy in the work world which means more cooking!
I 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.
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.
***TO MAKE THESE GLUTEN FREE: Mrs. Weir substitues Gluten free oat bran flour and adds 1 tsp of guar gum!
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.
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.
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!
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.
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.
- 1 recipe pizza dough
- 1 cup sugar
- 1 T ground cinnamon or fresh grated (use half)
- FOR THE ICING
- 2 1/2 ounces cream cheese, softened
- 3 tablespoons milk
- 5 1/2 ounces confectioners' sugar
- *1 tsp of vanilla extract, or maple
- Beat ingredients together.
- 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.
- Using a serrated knife, gently cut the cylinder into 2-inch rolls; yielding 8 pieces.
- 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!
(Ignore step two and see recipe)
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 😉
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.
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!
Ill leave you with a look back at our top cookie pics for 2015!
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.
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.
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?
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.
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!
Merry Christmas everyone! I’ll leave you with a
happy Christmas pic and be back soon with an update and hopefully 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 😉
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!
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?)
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!
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??
Tonight’s stir fry over a bed of kale↑
Merry (week before the week of) Christmas from the cookie room!
- 2 chicken breasts, *cooked and shredded
- 1/4 c. sour cream
- 1/4 c. tablespoons mayonnaise
- 1/2 teaspoon thyme
- kosher salt
- cracked pepper
- 1/2 teaspoon garlic powder
- 3 ounces sliced almonds (omitted for Bowen)
- 3 ounces red grapes, sliced
- *for a healthy swap use yogurt instead of cream/mayo
- mix all ingredients together and let refrigerate for at least 6-8 hours. Enjoy!
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!!
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.
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 🙂
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.
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
- (recipe adapted from Alton Brown Food Network)
- 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 tablespoons unsalted butter
- Heavy pinch kosher salt, plus additional for seasoning
- 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
- 1 quart vegetable stock
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 teaspoon cracked pepper
- 1 tablespoon snipped chives
- Chop the leeks into small pieces.
- 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.
- 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.
- 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.
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.
Lemon water to start my day…always.
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!
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.
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.
dessert: chocolate covered granola/date balls..these are made by food processing granola,COOKIE BUTTER 🙂 , dates and coconut oil then dipping in vegan chocolate.
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 🙁
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
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:)
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!
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.
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!
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.
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.
- 1 bag light butter popcorn, popped (unpopped kernels removed)
- 4-6 candy canes unwrapped
- 1 lb white chocolate almond bark, chopped
- 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!
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.
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!
My helper elf arrived this week to help! I’ll be back Wednesday with WIAW 🙂
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.
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.
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!
Fall has finally arrived in Fairhope, just in time for Thanksgiving and just in time for us to head out of town 😉
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.
Guess what I am currently enjoying? A banana, date
milkshake smoothie..I cannot get enough of this treat!
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!
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.
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!
- 1 head cauliflower, chopped
- 1 qt chicken stock (preferably homemade)
- 3 cloves garlic, minced
- 1 small yellow onion, chopped
- 1/4 cup white wine
- 1/4 cup heavy cream (optional-I left out)
- 2-3 green onion, chopped
- 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!
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.
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 ↓↓↓↓
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.
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!!!?
Snack time: blueberry, banana, spinach, chia seed smoothie with almond milk. More like “nice cream” than a smoothie.
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
and then chocolate covered cookie butter/granola/date treats!
that does it for this week’s WIAW-until next time!
Good Monday morning! Where did the weekend go? It flew by too quick as usual.
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.
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!
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.
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 🙂
- 1 cup steel cut oats
- 3 cups water + 1 cup almond milk
- 1 cup homemade apple pie filling (apples, brown sugar, cinnamon cooked down)
- 2 tsp maple flavoring
- 2 T chia seeds
- toppings: maple syrup, rasberries and granola (for crunch)
- 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!
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 blog
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!
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.
- 3 pounds short ribs, cut in 1/2-inch slices across the bones
- 1 cup Korean BBQ sauce
- (Marinate short ribs in bbq sauce for 4-6 hours)
- 1 head broccoli, chopped
- 1 red bell pepper, sliced thin
- 1 carrot, sliced thin
- 1/2 onion, sliced thin
- 3/4 cup rice
- 1 1/2 cup chicken stock
- 1 T chopped scallion (green onion)
- 3 T vegetable oil
- 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.
- In a separate sauce pan, heat 1/4 cup of korean bbq sauce to top veggies, beef and rice.
- 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!
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.
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?
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?
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.
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?
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
6. How old is your wife?
7. How tall is your wife?
B: 5’3 (woop woop)
8. What is her favorite thing to do?
M: Beach and run
9. If your wife became famous, what would it be for?
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?
M: keeping up with belongings
12. What does your wife do for a job?
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?
M: Bowen’s leading me
20. Where is your wife’s favorite place to go?
M: the beach
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.
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 🙂
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.
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.
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.
- 12 oz pork tenderloin, sliced thin***
- 1 red bell pepper, sliced thin
- 1/2 carrot, sliced thinly
- 5-6 button mushrooms, chopped
- 1/2 yellow onion, sliced thin
- 1 clove garlic, minced
- 1 head broccoli, chopped into bite size piece
- 1 cup basmati rice (cooked)
- Sweet & Sour Stir Fry Sauce
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 2 Tbsp. rice vinegar or cider vinegar
- 1 tsp sambal, chili pasta or sirrachi
- 1 Tbsp. cornstarch
- combine above ingredients
- 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.
- 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!
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.
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.
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.
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.
↑ 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
- 1 cup farro (plus 3 cups water)
- 1 small butternut squash, cubed
- 1 small head broccoli, coarsely chopped
- 1 bunch kale, rinsed and torn into bite size pieces
- 1 recipe vinaigrette (see below)
- nuts and goat cheese (optional)
- 1 bunch parsley
- 2 cloves garlic
- 2 tsp ground mustard
- 2 T balsamic vinegar
- 5 T salad oil (I used 2 T olive oil and 3 T vegetable oil)
- 2 tsp brown sugar
- kosher salt and cracked pepper to taste
- The best part about this dressing is there is no chopping involved. I used my food processor and just blended away. Enjoy!
- 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!)
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.
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.
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..
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.
Here’s some pics of the week, now onto fall baking!
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.
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!
- 3 eggs
- 1/4 c coconut oil, melted
- 1/4 c honey
- 1 TB maple syrup extract *can sub vanilla
- 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 c coconut flour**
- 1 c carrots, shredded
- 1/4 cup chopped walnuts
- 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!
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.
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!
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.
I 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!
- Herb-Crusted Rack of Lamb
- 2 8-bone racks of lamb (2 to 2 1/4 pounds each), with the bone end cleaned, or “frenched”
- Kosher salt and freshly ground black pepper
- Canola oil
- 1/4 cup Dijon mustard
- 6 tablespoons unsalted butter, at room temperature
- 4 cloves garlic, pureed in small food processor
- 1 1/2 cups dried bread crumbs or ground panko crumbs
- 3 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon minced rosemary
- 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.)
- 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.)
- Position an oven rack in the bottom third of the oven and preheat the oven to 400ºF.
- 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.
- 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.
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 🙂
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.
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:)
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??
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.
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 🙂
You know you love your niece when you get in the pool with your clothes on 😉
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
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.
I found these Acai berry smoothie packs at Publix in the frozen fruit aisle.
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)
- 1 packet Acai Berry super superfruit pack
- 1/4 cup almond milk
- 1 cup frozen blueberries
- 1 banana (maybe just half if you don't want your bowl too sweet)
- 1 handful organic spinach
- top with granola
- Blend together berry pack, fruit, milk and spinach until creamy, top with granola
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.
Nobody 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?)
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…
- 1 Ezekiel brand sprouted grain tortilla*
- 2 chicken tenders, grilled and sliced
- 1 red/green bell pepper, sliced thin
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 onion, sliced thin
- 2 T monterey jack cheese
- 1/2 avocado, sliced
- salsa of your choosing
- smart balance butter
- side salad: 1 cup romaine
- 1 carrot, sliced
- sautéed peppers and onions
- 2 T ponchos vinaigrette (the Weir's bring us ponchos and rendezvous overtime they visit but you can order online!)
- 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 🙂
- *Bowen makes his using flour tortillas and lots of cheese, this is my portion:)
- *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!!
Here’s a pic of Bowen’s supper:
Daily update: Last night’s suppe