I’ve been on a little break, for work and weddings and hopefully a vacation soon.
In the mean time check out:
See you soon lovelies. xoxo
image via stokperd
I’m assuming you all know how I feel about quick and easy meals at this point – they’re my favorite! Long work hours can sometimes put a damper on my desire to cook when I get home, but it’s meals like this that not only get us through the week, but wow us a little! Besides the time to cook the rice, this took mere minutes and is slightly spicy, super flavorful, and perfectly protein-packed. The original recipe said it makes 3-4 servings, but the husband and I definitely put it down in one sitting that night! I think we might 1 1/2x the recipe next time, so we have a little bit of leftovers for lunch. I can see mixing this up with different veggies, like broccolini too. Yum! It would also be easy to make this paleo friendly. throwing it over some cauliflower rice and substituting a couple things in the sauce too.
Spicy Green Bean & Turkey Ricebowl
via the weary chef
1 c. medium grain rice, uncooked
1 tbsp. sesame oil
1 small bunch green onions, sliced thin
2 cloves garlic, minced or crushed
1 lb. ground turkey
2 tbsp. chili garlic sauce
2 tbsp. hoisin sauce
1 tsp. crushed ginger
1 lb. washed and trimmed green beans (or Chinese long beans if available)
1 tbsp. soy sauce (or tamari sauce)
1 tbsp. seasoned rice vinegar
Cook the rice as directed.
When rice is about 15 minutes from done, heat large skillet over high heat. Add sesame oil, and sauté green onions and garlic for about 2 minutes. Stir in ground turkey and sauté 3-5 minutes, until meat is mostly cooked. Crumble meat as much as possible.
Stir in chili garlic sauce, hoisin sauce, and ginger. Add green beans and soy sauce, and stir to coat. Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender. Stir in rice vinegar, and cook one minute longer. Serve over cooked rice.
Yay! It’s almost the weekend! I realized it’s been a while since I shared some personal bits and it’s been busy spring. From beer fests, to kickball madness, to farmers markets and perfect mini macarons. There were BBQ’s in the rain that ended up quite successful, an epic ladies weekend, and fresh tattoos… but the biggest news is, I’m an aunt! My lovely sister-in-law and brother-in-law brought a sweet little boy into the world last week, and we couldn’t be happier for them.
I hope you have a lovely weekend! xoxo.
Wow! We really don’t make enough fish. This recipe is amazing, and enough to convince me to stop being so scared of fish dishes and bring a little more into my life. Sometimes I feel like living in the northwest, I get a little burned out on all the salmon around here (crazy! I know!), but this recipe has just enough kick and is such a departure from the usual – it made me fall in love with salmon all over again. Plus, the avocado salsa here could be my new favorite topping. Seriously. This is fantastic, folks. Did I mention this is also paleo and whole30 friendly? I didn’t even realize it until after I’d already scarfed it all down.
Grilled Salmon with Avocado Salsa
via the cookie rookie
2 lbs salmon, cut into 4 pieces
1 tbs olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
½ tsp ancho chili powder
1 tsp black pepper
for the Avocado salsa:
1 avocado, sliced
½ small red onion, sliced
Juice from 2 limes
2 tbs finely chopped cilantro
Salt to taste
Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix. Refrigerate for at least 30 minutes. Pre-heat the grill. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use. Grill the salmon to desired doneness (our took about 7-8 minutes). Top with avocado salsa and enjoy!
I admit it. I’m a product junkie. Totally infatuated with Birchbox. And I needed more. Ok, maybe needed is a strong word, but I love testing out new beauty products before taking the plunge, and I love testing a million new things to find a million new favorites. I like Ipsy because it’s a community, where people share looks and how-to’s. They aren’t selling the full size product, although they have links to buy it elsewhere. Although I love the Birchbox program where you earn points toward product. Ah! Luckily I don’t have to choose :)
Want to try Ipsy? Sign up here.
Something new! I feel like we’ve been stuck in a rut lately, but maybe it’s just because I’ve gotten out of the habit of cooking every night and have been eating way too much junk. This was a great dish to get us back on track. Super healthy and super delicious – plus it’s easy to make vegan and gluten free with a little earth balance swapped out for the butter and gluten free options for the noodles and tamari. What’s tamari you say? It’s like soy sauce, only better! Made without wheat, a little less salty, but still big on flavor. And this dish showcases it perfectly, along with a few of my favorite things: mushrooms and bok choy.
Shiitake Bok Choy Soba Noodle Bowl
via a house in the hills
4 cups, washed and thinly sliced shiitake mushrooms
3 small/medium bok choy,
2 bunches of buckwheat soba (about 16 oz)
1/4 cup + 3 tablespoons tamari
1/8 cup mirin
2 tablespoons butter
2 tablespoons minced fresh ginger
3 medium cloves of garlic, crushed
2 tablespoons toasted sesame oil
sesame seeds to garnish
Bring a large pot of salted water to a boil. Cook noodles per package instructions, drain and rinse with warm water.
While water is coming to a boil, prepare mushrooms, sauce and bok choy. In a large non stick sauté pan heat earth balance butter with 4 tablespoons tamari and add mushrooms. Give a quick stir to coat and then cook on high heat for 6 minutes (do your best to not stir the after the initial mix). Give them another stir and cook an additional two minutes. The should be brown, slightly crispy and a little caramelized. Set aside until noodles are prepared.
For the sauce, combine mirin, garlic, ginger, sesame oil and 1 tablespoon of tamari. For the bok choy, trim off ends, wash thoroughly and dry. In a large wok combine noodles, sauce, bok choy and mushrooms. Cook over medium high heat until bok choy is wilted. Garnish with sesame seeds and serve immediately!