Category Archives: Recipe

A Refreshing Summer Dinner + Weekend o’ Concerts

Hey y’all!¬† Happy Monday ūüôā¬† Thanks for all of the comments on my last post.¬† I’m still getting used to my hair but it is a nice change.¬† It hasn’t been this short in years!¬† This weekend went by¬†waaay¬†too quickly.¬† Mine was jam-packed¬†with a lot of fun stuff but yeah-¬†I need a weekend from my weekend!¬† Friday night brought the Maroon 5 concert, which straight rocked.¬† Hate all you want but I really love Maroon 5.¬†¬† Their first¬†album was basically my law school soundtrack.¬† There were two opening acts- Ry Cuming, a new artist who is quite talented.¬† And British.¬† That automatically adds a few rock star points, right?¬† After Ry Cuming¬†finished Guster¬†rocked the place.¬† I’ve never heard them before and they were so fun and energetic.¬† The quote of the night was when the lead singer addressed the crowd saying “Yeah, Adam (lead singer of Maroon 5) is going to come out and sing all high and awesome at your asses.”¬† Too funny.¬† And that he did.¬† We were third row so¬†the band was literally five feet away.¬† I was definitely starstruck!¬† The photos are on my camera so I’ll have to upload them at a later point.¬† So yeah- awesome Friday night!

After the concert I came home and finished reading The Help.  I loved this book.  It is set in Mississippi (I definitely just had to sing the song in my head to spell that out) in the 1960s, from the point of view of two maids and young woman looking to be a writer.  The young woman sees the inequities (putting it mildly) the maids face on a daily basis and sets out to write a book (anonymously) depicting their troubles.  I highly recommend this book!   Have you read The Help?  If so, what are your thoughts on it?

Saturday morning brought my “long” run of week one of half mary training-¬†a five miler.¬† The weather was incredibly gorgeous and I have to say I’m relieved that my mileage has decreased slightly.¬† I could probably have started the program at a later point (week four¬†maybe) but I have the time to build up and don’t need to risk injury, so it is working for me.¬† I ran at the park and saw so many pups with their owners that after the run, I went home, picked up BB and took him for his own little 1.75 mile walk.¬† I tried to snap a photo of him but he is quite camera shy:

He is such a cutie!

Sunday morning brought Bikram yoga with Kristin.¬† The instructor reminded me of an auctioneer or one of the dudes announcing the horse races.¬† Kind of intense but it was a great class.¬† Kristin and I then had breakfast on Broadway-¬†it was such gorgeous weather!¬† After that I went to a family bbq and then had some time to go to the grocery store and plan my meals for the week.¬† After perusing my favorite site for recipes, I decided on making a pear, walnut & goat cheese sandwich.¬†¬† The original recipe called for sprouts, cream cheese and cinnamon raisin bread.¬† I subbed¬†in baby romaine, goat cheese and organic oat nut bread-¬†it was delicious!¬† If you want to try this, make sure you toast the bread- it’s essential!¬†

The original recipe paired the sandwich with a ginger carrot soup.¬† I was not feeling that but the sandwich definitely needed a little somethin’ somethin’ extra.¬† I remembered the mouth-watering soup Courtney recently blogged about and got to work making a minty chilled cantaloupe soup.¬† I modified her recipe slightly by only using cantaloupe, lime juice, greek yogurt, agave nectar and fresh mint.¬† To serve one, you need:

  • ~3 ounces plain greek yogurt
  • dash of agave nectar
  • juice from half a lime
  • 1-2 chopped mint leaves
  • a quarter of a cantaloupe, diced
  • 2-3 ice cubes

I placed all of the ingredients into a blender and voila-¬†a delicious, refreshing summer soup!¬† I even paired it with a few Food Should Taste Good lime chips, per Courtney’s recommendation.¬† To die for!¬† It paired well with the sandwich- I even dipped it in the soup- bombtastic.¬† I have leftovers so I’ll let you know how the soup is the second day around.¬†¬† I would post a photo of it but it isn’t uploading properly, hmph.¬† Check out Courtney’s blog for what the finished product should look like!¬† Thanks for the inspiration girl!¬† ūüėÄ

The weekend wrapped up with the OAR concert.¬† I remember seeing them in college back in the day (2003 but who’s counting).¬† They are so incredibly talented.¬† My bestie¬†Kristin is obsessed with them (for reals) so of course we had to go.¬† They put on a great show and even played War Song, which they wrote after visiting troops in Iraq.¬† I was a huge fan of that.¬† My favorite member has to be the saxophonist-¬†he can really rock¬†and¬†was also playing the drums (some sort of drum) and guitar at some point.¬† Talk about talent!¬† The best was at the end of the show-¬†he did a little tour of the walkway and literally walked right by us (we scored second row aisle¬†seats-¬†not sure how we finagled that one).¬†

Cool, right?

Alright friends, have a fantastic Monday.¬† Check back soon because I have a super exciting challenge coming up!¬† See ya! ūüôā

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Filed under hot yoga, Recipe, Running, Yoga

My Default Dinner Recipe

Good morning blog friends! I hope that you are transitioning well back to the first full work week of the new year. I spent the day catching up on missed phone calls and emails and now have the rest of the week to devote to getting ready for my upcoming presentations next week.

Yesterday at the gym was, um, interesting. The parking lot at my gym was insane and the track was filled with people just walking about in the running and jogging lanes. I am all for getting healthy and fit but WHY do we have this tradition of starting on the first of the year? I know it’s about starting anew and all of that, but why limit it to January 1? Okay, rant over. Moving on…

My 3.5 miles went by fairly quickly despite all of the new members in attendance. During the run, I decided I wanted to make my old standby for dinner- Lemon Artichoke Chicken. I LOVE this recipe. It is fairly simple and easy to make. I found it over a year ago on Cooking Light and adapted it along the way to come to the ultimate recipe. You’ll need:

-1-1.5 pounds organic chicken breast

-1/4 cup fresh squeezed lemon juice

-14 oz organic chicken stock

-2 cups instant brown rice

-2 T olive oil

-1 can (14 oz) quartered artichoke hearts

-1 medium sized yellow onion

-salt, pepper and garlic salt to taste

-parmesan cheese

-approximately half a bag of frozen peas

Optional: 1 Glass Red Wine to ease the cooking process

Loves.

Also optional- puppy photo shoot.

Bailey always sits like a gentleman- I love it!

The goods, minus the brown rice


You’ll need a dutch oven or similar baking pot to make the lemon artichoke chicken.

-Cut the chicken and onion in bite size pieces. If I can do this, anyone can do this. I seriously have issues when it comes to knives. Challenged, if you will. It took me a few tries but I can now cut an onion fairly decently.

-Once you have the chicken and onion cut, place 2 T olive oil into dutch oven and place on stovetop over medium high heat. Saute chicken and onion for 5 minutes. Stir throughout the 5 minutes, like so:

After the five minutes is up, add the chicken stock, lemon juice, brown rice, peas, salt, pepper and onion powder to the mix. Stir, and bring the mixture to a boil. This usually takes a minute or two.


After the ingredients reach boiling point, reduce heat to medium, COVER and let simmer for 15 minutes, stirring occasionally. Once this is complete, stir in the (drained) artichoke hearts and let sit for a minute.

Add parmesan cheese and feast!

The finished product.

I really like this recipe because it is easy, has a relatively short ingredient list and keeps well. The rice takes on an almost risotto-like texture. The recipe makes 4 servings (at least), and I’ve been known to eat it for days on end. The original recipe calls for green peppers instead of peas, but I decided that I like peas better and they are easier to deal with (no cutting!). I think they add a nice flavor to the dish.

Do you have a default dish that you always turn to?

While at the grocery store, I also found that I have an addiction. To bars. I can’t seem to stop myself from going down that aisle. I went to the grocery store near my gym, which I haven’t been to in years. I’ve been missing out. They have not only the peanut butter and jelly larabar flavor (which I’ve been dying to try) but also this new organic clif bar that is made of fruit and nuts. I had to purchase three. The bar damage:

Do you have a favorite “bar” brand? What is your favorite Larabar flavor? Right now mine is cinnamon roll but that is subject to change!

Have a great Tuesday!

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Filed under Larabar, Recipe, Running

Merry Christmas, a Three Mile Run and Delectable French Toast

Merry Christmas! I love the holidays. The weather is actually pretty mild around here (about 33 degrees). Yesterday Bri came (yay!) and we had an awesome three mile run. It was about 32 degrees- I wore my under armour cold gear top, Reebok running tights, under armour gloves and my ear cover and I was good to go. The cold air is seriously so refreshing! 32 degrees is the perfect winter running temperature- I’m convinced of it! Today is a rest day and I am super excited about it. My legs are sore and it means I get to drink mimosas with Christmas breakfast ūüôā

So today is a very special day. In addition to Christmas, my little guy turns four today. Happy birthday Bailey! Bailey’s birthday and Christmas goodies


He approves!

It’s become somewhat of a tradition for me to make my “special” french toast on holidays. The recipe is from our Williams Sonoma Bride Groom cookbook that we got at our engagement party (thanks mom!)

The recipe calls for:

-a day old loaf of French bread

-4 large eggs

-1 egg yolk

-2 cups milk

-1 tsp vanilla extract

-1 tsp orange zest

-2 T fresh orange juice

-4 1/2 tsp sugar

-3/4 tsp kosher salt

-butter for the pan

The goods:

Slice the loaf into approximately 20 pieces. Beat together the eggs, yolk, milk, vanilla, orange juice and zest, sugar and salt, blending well. Pour the mixture into a large dish.

Prick the tops of the bread with a fork. This allows the bread to better absorb the egg mixture. Then place the bread into the egg mixture.

Submerged bread

The recipe says to let the bread sit for 15 minutes. I, however, am impatient, and the bread usually sits for five or ten minutes when I cook.

Next, melt some butter on either a cast iron skillet or a griddle. I used a griddle this morning and found it much more convenient than the skillet method, namely because it is more efficient!

French toast cooking

Flip the bread occasionally, until each side looks like it’s done (generally about 5 or 10 minutes). Then feast!


Finished product.

This french toast may not be the healthiest, but it is super easy to make and is perfect to break out for special occasions. The addition of the orange zest and vanilla really takes it a step above normal french toast.


I made out like a bandit today! I am so spoiled. Bri got me a ton of running stuff, including a gorgeous lululemon zip up, pink zensah running sleeves and a running log ūüôā My parents also got me my awesome Sigg I love running waterbottle!

Modeling my new goods. And I may or may not be hosting a giveaway involving one of the aforementioned items in a future post ūüėČ I’m very excited about it!

Christmas eve was a blast yesterday. Bri and I started the day off at Christina and Rob’s, then made our way over to my grandmother’s house.


My brother modeling one of Matthew’s presents.


My brother, grandmother and I

Christina and I with our pups.


Family pic!


Brian and Rob- they love each other.


Sadie wasn’t sure if Bailey was a dog or a toy.

Happy holidays!

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Filed under Bailey, Products, Recipe