Well hello. It has been a long time since my last post but I’m here today. I love to read different articles about trying new things to change up your life a little bit, like I trained myself to be a morning person, or I drank bone broth everyday for a week here is what happened or I went plant based for a week. I think it’s so interesting how one thing can change our body or mindset. Well with those thoughts and Lent I decided to give up coffee for the next 40 days and plan on documenting this journey.
Here’s a little back story as to why I decided (my husband is giving it up too) to give up something I love so much. I don’t eat fast food enough to give that up. I don’t drink diet coke. I don’t smoke. I don’t eat too many sweets. I work out 5 days a week. I’m not a crazy spender. I feel like I have become very dependent on coffee but not always for the caffeine boost but more for the ritual of it all. I love to start my morning with it and more times than not I need a pick me up in the afternoon so I’ll have a second cup around 2pm. I plan on supplementing the morning ritual with tea and throughout the day I will drink more a lot of water.
So be prepared to go on this journey with me. Most posts will be short and sweet so i don’t bore you too much.
Sometimes our week gets crazy busy and we need a quick yet healthy dinner. Brandon and I never turn to fast food on those nights but we will go to our local Whole Foods to pick up dinner. It could either be their hot bar, sushi, shrimp cocktail (my favorite) or chicken wings from the meat counter. For $4/lb we can purchase perfectly marinated buffalo chicken wings. Once we get home, we bake them at 415 for about 30 minutes and voila dinner is served. We love that the wings are so flavorful and we don’t
miss them being battered and fried.
A few tips
Buy more than you think you need. We used to buy 1.5lbs but that only gave us 7 wings each. Last night I bought 2lbs and we had about 10 each. They taste so good you will want more
I’m a ranch girl when it comes to wings so I put some in a small bowl so I can dip but you can use whichever sauce is your favorite
Broil the wings on high for a few minutes before you serve, it helps to crisp the skin
I’m going to start on Thursday’s post tomorrow, is there anything in particular you want me to share? I can share a sweet, a savory, or a fall cocktail. Let me know in the comments!
Growing up pizza was a staple in our house. We had our favorite pizza place on Long Island (Gino’s in Ronkonkoma. . . yes that is the name of the town I grew up in) and then when we moved to Plano it took us years to find a pizza place that reminded us of home. During the dark years when we couldn’t find a pizza place my mom got really good at making homemade pizza. My family would have pizza every Friday night during Lent since we are Catholic and you abstain from meat every Friday during that time.
I’ve tried making homemade pizza a few times but it never turned out right. The crust would be too hard but the middle would be too soft. It just never came out right until I found a pizza recipe that is cooked in a cast iron skillet. It is a serious GAME CHANGER. Whenever I make it, I pick up dough from Trader Joe’s but you can go to your local pizza place and they usually sell raw dough. Brandon and I pick out the usual suspect of toppings; good mozzarella, sauce, prosciutto or some other type of meat. We don’t get too creative because why change a good thing?
A few tips:
Make sure your cast iron skillet is properly seasoned so your pizza slides out easily
Once you start seeing the dough bubble, it’s time to put your toppings on
Have a few oven mitts handy, as the cast iron skillet gets extremely hot in a 500 degree oven
Have a large appetite as the pizza is very filling and tastes so good that you don’t want to stop eating it.
Now after seeing these pictures, I might have to make this pizza again over the weekend. At least the Sunday morning spin class will help balance it out right? At least that is what I’m going to tell myself.
Have a great weekend and thank you for stopping by!
One of my favorite things to do is find new food Instagram accounts to follow for inspiration. A few months ago I stumbled upon @playswellwithbutter, her Instagram handle alone made me want to look at every one of her posts. The one that intrigued me the most was kale pesto. I fell in love with pesto while on my honeymoon in Antigua so I wanted to give kale pesto a try even though my Italian family probably thought I was nuts. This is the dish that made me fall in love with pesto. . . I might have had it twice during our 6 day stay.
I was so surprised after making it that you can’t taste the kale AT ALL. It tastes like traditional pesto with the basil, the richness from the cheese and the brightness from the lemon juice yet a lot healthier. I was blown away by how much Brandon and I loved it. Kale pesto is now a staple in our fridge because you can put it on everything. You can find her recipe here.
Now for the pasta, I’ve heard rave reviews about Trader Joe’s Red Lentil pasta. It is gluten free and each serving has 13g of protein. We liked it, but wasn’t in love with it. The pasta was a little too tough for my taste. If I want a gluten free pasta, I’ll stick with Trader Joe’s brown rice pasta.
Happy Friday Eve! I swear this has been the longest week ever. I know for most of us balancing it all when it comes to work, life, and food can be difficult during the week. You have to stay at the office late, traffic is terrible, you want to get a workout in, you want to make dinner, you want to relax, so on and so on. This is why I love a quick dinner that can be made using two pans and doesn’t require a lot a fuss. This is where this meal will help you out. It’s simple, delicious and quick.
A few tips:
The original recipe calls for rosemary, I went with thyme due to personal preference. I’ve been on a thyme kick lately. You can use rosemary, thyme or sage to keep the dish savory
You can use any cut of chicken you prefer; I used bone in chicken breasts because Whole Foods had them on sale. I would just make sure it is a thicker cut of chicken to keep the flavor and juiciness so no thin cut chicken breasts.
If you slightly overcook the garlic, that’s ok it actually tastes really good with a little bit of crunch