Roasted Green Beans and Carrots

I love a simple and delicious vegetable side. We have been eating our weight in green beans and carrots lately. The combination of these two veggies not only have a gorgeous color palette but there flavors blend perfectly together. Of course, the Penzey's Spices provide the additional burst of flavor

Roasted Green Beans and Carrots

A pearce's kitchen original

ingredients

2 lbs "skinny" organicgreen beans, ends cut off

1 bag of organic carrots, cut in half

garlic salt to taste

penzeys shallot pepper to taste

lemon pepper to taste

olive oil

To cook

Preheat oven to 450 degrees.

Combine all of the above, making sure that you coat the veggies evenly with the oil and seasoning. Place on a large cookie sheet lines with aluminum foil and place in oven. Cook for 15 minutes, then with a spatula toss the veggies and replace back into the oven. Then cook another 10-18 minutes, depending on how soft you want your veggies. Taste and adjust the seasonings as needed.

This veggie side dish will go with anything.... Even added cold into a salad they are delicious :)

Springtime Rice

One of my favorite meals to plan for is definitely Easter. I have a tradition of having a rack of lamb grilled with the best mint jelly I can get my hands on. I love lamb.

I have decided to accompany my Easter tradition with this Springtime Rice dish. I have made it several times paired with grilled chicken, shrimp, and sometimes just right out of the fridge!

Try this recipe out soon, it will not disappoint

Springtime Rice

Recipe from How Sweet it is

Ingredients

1 bunch of organic asparagus, get the thin asparagus if available

2 TBS olive oil

3/4 cup (uncooked) brown jasmine rice

1 cup chicken stock, or vegetable stock

1 shallot, diced

2 garlic cloves, minced

1 container baby bella mushrooms, rinsed well and quartered

1/3 cup white wine

1/4 cup dried cherries, coarsely chopped

1/8-1/4 cup roasted almond pieces, or walnuts, roughly chopped

salt/peppa

Directions

Cook rice according to package directions, using the chicken stock (1 cup) in place of 1 cup of the water that the directions on package specify.

While rice is cooking, preheat the oven to 400. Toss the asparagus in olive oil, salt, pepper, and roast asparagus on baking sheet for 15-20 minutes.

In a large skillet, over medium heat, add 1 TBS olive oil and then add the diced shallots. Add a pinch of salt and cook for 3-5 minutes. Then add in the chopped mushrooms, and saute for another 3-5 minutes. You want the shrooms to be soft. Then stir in the garlic and chopped dried cherries and cook until the garlic speaks. Turn the heat up to medium high, then add the white wine, cook for 3 minutes. Then reduce the heat to low.

When the rice is finished cooking, add the rice to the shallot/cherry mixture. When asparagus is roasted, give the asparagus a rough chop (into bite size pieces), then add to the rice mixture. Sprinkle roasted almonds (or walnuts) on top Serve and enjoy

Asian Slaw

I'm BACK! I know that it has been a while since I blogged, not sure where the time has gone. But I am here now and have lots of recipes to share. I think that it helps that I have been cooking when it is still daylight outside so that helps with the pictures :)

Asian Slaw

recipe adapted from Guy Fieri

What you need:

1/4 cup extra virgin olive oil

3 TBS minced ginger (fresh or from a jar is fine)

1 TBS minced garlic

2 TBS brown sugar

5 TBS low sodium soy sauce

4 TBS mirin (or white wine)

1 tsp sesame oil

1/4 cup rice wine vinegar

1 cup thinly sliced organic napa cabbage (Can cheat and buy the already chopped cabbage mix)

1 cup thinly slice organic green cabbage (Cheat here also)

1 cup julienned organic carrots (cheat and buy the ones in the bag)

1 red bell pepper, chopped

1/2 cup chopped bok choy (1 bunch of baby bok choy is a good amount)

red onion and green onions (1/2 cup of each - I don't like raw onions so not in my recipe)

peanuts, for garnish

** After making this several times and loving it, I have also started to add shelled edamame and a sprinkle of sesame seeds at the end...

*** Note: Guy Fieri also uses wontons and bean sprouts in his recipe so check the link above if you want to see exactly what he does. I leave these out

To prepare:

In a saucepan, add 2 TBS olive oil, ginger, and garlic. Saute until lightly browned and the flavors "speak". Add in the brown sugar, soy sauce, and mirin. Continue to saute for 5 minuts and then remove from the heat. Allow to cool then whisk in the olive oil, sesame oil, and rice wine vinegar.

Mix all the vegetables in a large LARGE bowl. Begin by pouring half of the dressing over and mix well. Then add the rest of the dressing as needed. Garnish with peanuts.

NOTE: I like to leave about 1 cup of the vegetables out of the mix and add the next day to "freshen" the salad. It lasts in my fridge for 2-3 days without getting too soggy, but it does help to add fresh veggie mix to brighten it up. However, if you know that you are going to eat all that night, go ahead and add all of the vegetable mix.

We have made this asian slaw 2 times in the past week! It may seem like a lot of ingredients but you can cut down on some of the chopping time if you buy the ingredients already chopped so you literally only dump them in! By infusing the garlic and ginger into the oil and soy sauce you create such a wonderful flavor for the dressing.

I love to serve this dish with fish (tuna steaks are the best), flank steak, and even with just some grilled chicken on top is wonderful :)

Let me know if you make it and give me your review

Baked Crab Cakes with Lemon Mustard Sauce over a bed of Arugula

The winter months here in Birmingham have been mild (knock on wood), I feel like our fall was colder than our winter. I am not complaining, but the sunny bright blue skies and slight coolness is making me crave a beach trip with fresh seafood involved. I made these crab cakes, which were recommended to me from a friend, a week ago and still craving them. They have such a wonderful lemon flavor that makes them so fresh. Make them today and enjoy

Baked Crab Cakes

inspired by Kitchen Daily and Allison K.

1/3 cup of mayonnaise or Greek yogurt

2 TBS dijon mustard

zest of 1 lemon

1 tsp old bay seasoning

1 TBS fresh parsley, chopped

2 scallions, finely chopped

1 egg

1 LB fresh lump crabmeat, rinsed to check for small shells

1/2 tsp Salt

pepper to taste

1 cup bread crumbs, or 1 cup Almond Meal (I like almond meal but it can be hard to find and expensive)

Lemon Mustard Sauce

1/3 cup mayonnaise or greek yogurt

juice of 1 lemon

2 TBS dijon mustard

1 1/2 TBS chopped fresh parsley

Salad

Fresh Arugula, washed and rinsed

sprinkling of freshly grated parmesan cheese

avocado, sliced

red peppers, diced

1/2 to 1 lemon, juice squeezed (depends on how much lemon you like!)

1/4 cup olive oil

2-3 TBS balsamic vinegar

Directions:

Preheat oven to 400 degrees. In a large bowl, mix mayo (or greek yogurt), dijon, lemon zest, old bay, parsley, scallions, and egg. Add the crab meat and season with the salt and pepper. Be sure to combine well.

Place the almond meal (or bread crumbs) onto a plate. Line a baking sheet with aluminum foil and lightly oil the foil or use a non stick spray on foil.

Form the crab cakes into a ball using 1/4 cup mixture for each crab cake. Then dip the cake into the almond meal or bread crumbs and flatten to about 1 inch high. Note - this mixture doesn't hold together very well, so just know that it will be messy and your hands will get dirty! Just do your best to work with the mixture and form it into a round patty.

Bake for 10 minutes. After ten minutes, turn your broiled on high and cook for another 1-2 minutes to brown cakes. Be sure to watch the broiled carefully so you don't burn!

When baking, prepare the sauce by combining the mayo or greek yogurt, lemon juice, dijon mustard and fresh parsley. Stir together well.

To make salad, combine the olive oil, balsamic vinegar, and lemon juice and whisk until well combined. Toss the arugula with some of the dressing (this dressing makes enough for several salads). Throw in the cut avocado and peppers.

Plate the salad, layer the crab cakes on top and drizzle the mustard sauce on top.

This is such a wonderfully fresh salad that has the perfect amount of lemon. IF you use the almond meal, the carb count is very low. Substituting for the yogurt will also reduce total calories. ENJOY

This week's menu

I NEED SNACK IDEAS!!!!

Breakfast:

Power protein smoothies... recipe to come this week, I promise!

Lunch:

Tuscan soup with shrimp

Spinach salads with grilled chicken or tofu, homemade dressing and lots of delicious toppings (avocado, artichoke, peppers, pepperocinis, olives, etc)

Dinner:

Boiled Shrimp with spinach salad

Leftover soup

Crabcakes on a bed or arugula with lemon, olive oil, balsamic dressing (homemade)

Thursday night dinner TBD....

Snacks.... snacks are the hardest thing for me. Many days I don't get home until 7 pm so I must eat a snack or I feel sick and none of my clients want to hear their instructor's intestines making a ton of noise! It is around 3-4 pm that I get hungry, no matter if I had a small or large lunch. I need NEED NEED some ideas for snacks that are easily transportable and filling. I.E. a mozzarella string cheese is not my idea of filling. Fruits are easy, but sometimes the acidity of them ends up hurting my empty stomach... I gladly take your suggestions for healthy snacks

Please leave suggestions if you have a favorite SNACK!

This Week's Menu

Breakfast:

Protein Power Peanut Butter Shakes (recipe to come)

Mushroom Egg Bake

Lunch:

Greek Salads with Chicken

Lentil Soup

Dinner:

Parmesan baked fish with roasted cauliflower and red pepper coulis

Lentil Soup - above

Cuban Flank steak with cilantro black beans

Tuscan Bean Soup with Shrimp

Brussels Sprouts

Another year has begun and if I could drag myself away from pinning on Pinterest, I could update this blog more! I have set many goals and one is to continue to share healthy recipes that our kitchen enjoys!

The first recipe of 2012 is one that I have now made 15 times (at least) and have not gotten a finished picture snapped yet. So many of my recipes are made at night and the lighting just makes the product look gross and I am not willing to invest in a light pod like other bloggers (Sorry)!

Anyways, these brussels sprouts are not like your grandma's.... meaning they are not boiled until they turn to mush but rather are pan seared until a night browning occurs and served with a warm butter sauce. I have entertained with these multiple times and the conversation always goes:

"I like vegetables, but brussels have never been one that I could eat"

I reply, "That's what everyone says, just try these"

Person puts a small portion on plate to be nice....

Several minutes later they walk back over and fill their plate, the brussels are that good :)

Brussels Sprouts with shallots and brown butter sauce

Adapted recipe and inspired by my favorite blog right now: How Sweet Eats (Go to her blog for some wonderful pictures of the brussels sprouts and enjoy her humorous writing)

2 Tbs olive oil

1 pound brussels sprouts - cut stems off and then cut in half lengthwise

1 shallot, diced

1 garlic clove, minced

salt and pepper to taste

2 Tbs unsalted butter

Heat a large skillet over medium high heat and add the olive oil. When oil is heated, add the diced shallot and minced garlic and saute for a minute or two until the garlic "speaks" Then, push the shallot/garlic mixture to the edge of the pan and add in the brussels, place the brussels cut side down, arranging carefully so each brussels get a spot facing down in the pan (I do this by hand, one by one). Salt and pepper (add shallot pepper if you have a penzey's nearby). Cook about 7-9 minutes, testing the brussels in the center of the pan, you want them to be pretty browned before you turn them. Once they are browned, toss the brussels in the pan and add about 1 TBS water (quick steam) and cover with a lid. Cook for about 4 more minutes. While the brussels are "steaming" heat the butter in a small saucepan over medium heat, whisking continuously until the butter begins to get a golden color and little brown flakes begin to appear, then remove immediately off of the burner. Remove brussels from the pan and place in serving dish. Then drizzle the butter sauce on top and serve!!!! Easy as that for a great side dish

NOTE: I have played with different add-ins that you might enjoy....

2 slices of bacon or pancetta (browned at beginning then added back in at the end)

Nuts - either walnuts or pecans, roasted and added in at the end

Cranberries - dried, tossed in at the end

Merry Christmas

During this busy time of year, it is always nice to step back and enjoy the season, the lights, the music, the food, and most importantly the friends and family. For us, we celebrate the birth of our Saviour and all our many blessings. Merry Christmas, Happy Holidays, and Happy New Year!

Spaghetti Squash and Cauliflower

I do realize that spaghetti squash and cauliflower are a random combination.... However, they are two of our new favorite vegetables that we have been eating a lot of. Ryan loves them and tucher will eat the leftovers without question :) They are simple to throw as a side dish or make them a main meal. I don't have any pics however (by the time we eat at night, it is pitch black and the pics don't look that good in artificial light), but you will have to trust me in trying these!

Spaghetti Squash

Last night I made spaghetti squash for the 2nd time in my life. I tried it back in college when weight watchers kept adding it to everything. I hated it. I thought that I would rather not eat pasta than substitute this for pasta! However, last night it was amazing and we are eating spaghetti squash again tonight for leftovers.

Here is how to cook: Heat over to 400. Cut squash carefully in half lengthwise. Place on a lined baking sheet with cut side down. Place about 1/2 cup water in the pan with the squash. Place in oven and bake for 45 minutes. Take out, allow to cool so you can handle comfortably. First remove the seeds, then take a fork and "strip" the squash out. Some of the pieces will be long and some short. Place in a container to use later or make a great dish with it.

picture from google images.... steamy kitchen.com

Recipe for spaghetti squash with shrimp:

1 eggplant - cut in large bite size pieces

1 large zucchini - cut in large bite size pieces

1/2 sweet onion - diced

1 pepper - cut in strips

1 garlic clove

Store bought marinara sauce or homemade marinara sauce (depends on your time)

1 pound shrimp - peeled

Combine eggplant, zucchini, onion, pepper, and garlic on baking sheet. Drizzle with olive oil and season with seasonings of your choice (I did lemon pepper, shallot pepper, and a sprinkle of red pepper flakes - you could just do salt and pepper :))

Place in oven at 400 and roast for about 15 to 20 minutes (stirring once or twice). Remove from oven. In a pan, heat the marinara sauce until warm, toss in the veggies and simmer. Taste for seasoning and adjust as needed.

Toss peeled and deveined shrimp on a baking sheet and drizzle with a little olive oil and salt/pepper. Cook for about 4-5 minutes. Check the shrimp and cook longer if needed. Do not overcook the shrimp!

Plate the cooked spaghetti squash, then top with the veggies/marinara combination, then place cooked shrimp on top. I sprinkled with a bit of parmesan cheese to top it off. This meal was amazing!

Roasted Cauliflower

Cauliflower is another vegetable that I don't really like. I am now convinced it is because I always try to eat it steamed in a vegetable medley which has NO flavor. This recipe has been made 3 times in the Pearce's Kitchen over the last week and a half and it is here to stay. I love the ease of it and I also LOVE the taste of it. We have had it alongside lemon parmesan chicken, triggerfish, and pork chops. Many possibilities!

Recipe for Golden Brown Roasted Cauliflower:

I head of organic cauliflower, cut into florets

~2 TBS olive oil

salt and pepper sprinkling

Heat oven to 400. Place cauliflower onto baking sheet and toss with olive oil and salt/pepper, arrange in a single layer. Place in heated oven for 25-30 minutes until the cauliflower is a beautiful golden brown. Enjoy!

These are great side dishes or main meals (particularly the spaghetti squash being more of main meal). Next up are BRUSSEL SPROUTS! MY absolutely new favorite vegetable, and I am not kidding :)

Happy Thanksgiving

Happy Thanksgiving. Hope that everyone has safe travels and enjoys the time with family and friends. Remember to give thanks for all that you have.

This cartoon says it best.... enjoy Turkey Day then worry about Santa coming... I really try not to rush Christmas and give this day of thanks its own time.

~kelly

Country French Vinaigrette

You have heard me talk multiple times about Penzey's Spices (here, here, here, here, here). I love all of their products and more importantly I love shopping at the store. I get lost in their store for hours and my un-creative mind even starts coming up with ways to use each spice. In the store you can smell each spice, which is a major bonus. Unless you smell a hot chipotle pepper seasoning and start sneezing your head off!

The Country French Vinaigrette has been my go to dressing base. I love how fresh it tastes, you have to rehydrate the spices for 5 minutes in water to accomplish this. The directions are on the back of the jar, making it easy to whip up the dressing in a hurry!

We not only use this as a delicious salad dressing, but also as a topping for broccoli, asparagus, steamed kale, and have even used as a marinade for fish. It works wonderful to create a complex flavor with all the foods I have used it on so far.

I love making Greek Salads with this dressing so here's an easy recipe

Greek Salad

Ingredients:

1 head lettuce or 3 stalks romaine (I usually use whatever lettuce is in my fridge - in the picture above this was a mixed baby lettuce pack)

artichokes in a jar - sliced

kalamata olives (pitted) - halved

grape tomatoes - halved

roasted red and yellow peppers - chopped (you can either make them or buy a jar of them)

chickpeas - drained

sprinkle of parmesan cheese

feta cheese (or could use provolone cheese)

salami - chopped into small squares *optional

pepperocini peppers

Country French Vinaigrette - Penzey's spices (try to order this from penzey's or use a store bought greek dressing to substitute)

Directions:

Mix all of the above together and you have a fresh lunch or dinner salad. I like to toss the dressing with the mixture but remember to start with a little dressing and add more as needed. This dressing is very flavorful so a little goes a long way. I love the ease of this salad. I usually can make 3-4 salads with a jar or can of each of the ingredients listed above. Or use the full jars/can and add some extra lettuce for a large salad to entertain guests with

Balsamic Chicken with Kale

Kale is such a versatile green. I use it in my green smoothies, in autumn soups, and sauteed with olive oil and garlic as a side dish.

{photo taken at night with bad lighting... sorry}

When I told Ryan we were having kale and chicken for dinner, he replied with "what did I do wrong?" Funny thing is that he enjoyed the dinner and have made this multiple times since then. Chicken with kale is a great light dish with a balanced flavor. You could serve this with a fresh salad if you like.

Balsamic Chicken with Kale

Recipe adapted from Ellie Krieger

Ingredients:

1 TBS olive oil

3 cloves garlic, minced

1 pound of chicken breast (about 4 halved breasts)

8-10 ounces kale (can use a mixture of spinach, swiss chard, and kale)

2 TBS balsamic vinegar, use high quality

1/2 cup chicken broth

a pinch or two of red pepper flakes

1 can diced tomatoes with juice (I used Muir Glen roasted tomatoes)

2 cups grain (can use whole wheat couscous, quinoa, brown rice)

Directions:

Heat the olive oil in a large saute pan over medium heat. Sprinkle the chicken with salt and pepper and add to the pan and cook through, this took about 5-7 minutes (depending on your thickness of your chicken breasts). When cooked through, set aside.

Cook your grain of choice according to the package. I love the Israeli Couscous or brown rice with this dish, but you could really use anything, or nothing at all and make it lower on the carbohydrate side.

Add the 10 ounces of kale (or greens mixture) to the pan and sprinkle with salt and pepper. Cook until wilted, then set this aside also.

Add the 3 minced garlic cloves to the pan and saute until the "garlic speaks". Then, stir in the chicken broth (1/2 cup) and balsamic vinegar (2 Tablespoons), which will allow you to scrape the browned bits from the bottom of the pan. Then add in the can of diced, roasted tomatoes. Season with the red pepper flakes (couple of pinches) and simmer for 4 minutes, then add the chicken back to the pan, nestling it in to re-warm the chicken. Remember not to cook the chicken here, as it should already be cooked through.

To plate your dinner, place your grain on the bottom, then the kale or greens mixture, then the chicken with tomatoes on top. You could also add a sprinkle of freshly grated parmesan cheese, although I don't think that it is necessary (I say this because Ryan wanted some parmesan on top!)

Farro with butternut squash, walnuts, and goat cheese

Happy Fall!

Fall brings beautiful weather, colorful leaves, and autumn squash. I love acorn squash, butternut squash, spaghetti squash, and kabocha squash and find myself cooking with these on a daily basis. I had family and friends coming to town last week and decided this farro dish would be delicious with large roasted gulf shrimp (followed this recipe-just did the shrimp part) and a fall salad. I loved how great the goat cheese complemented the squash and how the butternut squash wasn't too soft so it stood out against the softer farro. I added a bit more balsamic vinegar with the walnut oil to make it a touch more tastier!

Farro with Butternut squash, walnuts, and goat cheese

recipe heavily adapted from 101 cookbooks

1 1/2 cup farro, rinsed and drained

2 tsp sea salt

5 cups water

3 cups butternut squash, cut into 1/2 inch piece

1 red onion, chopped

1 Tbs fresh thyme, minced

3 Tbs olive oil

2 Tbs balsamic vinegar, divided

3 Tbs toasted walnut oil (or you can substitute olive oil)

1 cup wanuts, toasted

1/4 cup Belle Chevre Goat Cheese, crumbled (support Alabama Goat Cheese!)

Directions:

Preheat the oven to 375 degrees

Combine the farro, salt, and water in a saucepan, and cook on medium heat. Cover and simmer, stirring occasionally, until the farro is just tender, about 30 minutes to an hour (If you are using pearled farro, the cooking time is around 30 minutes, longer for basic farro - best is to follow the directions on the back of your farro package for best results). You want to avoid overcooking the farro, it should retain its structure. Remove from heat and drain well.

When you are waiting for the farro to cook, toss the butternut squash, onion, and thyme with the olive oil, 1 Tbs balsamic vinegar, and a couple of big pinches of salt. Place on a lined baking sheet, being sure that the mixture is in a single layer, cook for 20-25 minutes until the squash is tender, but not mushy. Stir the mixture every 10 minutes to brown evenly. Remove from the oven and allow to cool a little.

Place the farro, butternut squash mixture in a large bowl and add the walnut oil, the other 1 Tbs balsamic vinegar, and the toasted walnuts. Taste for seasoning, add salt as needed. Once mixed together, add the crumbled goat cheese or you could plate your farro and garnish with the goat cheese, whichever you want!

Thai Tilapia

My friend Sara always has talked about this dish, but I have never made it before. When I visited her, she made it for me and since I have returned home we have had it twice. It is one of those very easy meals to throw together. I love the ginger and curry...

Thai Tilapia

• 1 teaspoon dark sesame oil, divided
• 2 teaspoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 cup finely chopped red bell pepper
• 1 cup chopped green onions
• 1 teaspoon curry powder
• 2 teaspoons red curry paste
• 1/2 teaspoon ground cumin
• 4 teaspoons low-sodium soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon salt, divided
• 1 (14-ounce) can light coconut milk
• 2 tablespoons chopped fresh cilantro
• 4 (6-ounce) tilapia fillets or other mild white fish
• 2 stalks of broccolini
• 3 cups hot cooked brown rice
• 4 lime wedges

Directions:

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute.

Add pepper and onions; cook 1 minute.

Stir in curry powder, curry paste, and cumin; cook 1 minute.

Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil).

While this is simmering, place broccolini in a glass bowl and cover with a very damp paper towel. Place bowl in microwave for 4 minutes, so broccolini is steamed and tender. Cut broccolini in bite size pieces, roughly chopped.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Remove the sauce mixture from heat; stir in cilantro and steamed broccolini.

TGIF

Happy Friday!!!!!

Have a fun weekend, and GOOOOO GATORS!

Weekly Meal Plan

It is amazing what a weekend at home can do... I feel caught up on cleaning, laundry, meals, lunch with a best friend, went to Church, and I got to watch a FULL day of football on Saturday along with a fun tailgating party!

Here is our Meal Plan for this week:

Monday lunch: Corn, Shrimp, and Crab Chowder

Monday dinner: Thai Tilapia with brown rice

Tuesday lunch: Black beans and brown rice (kelly) and SW chicken and rice (ryan)

Tuesday dinner: out to dinner (kelly), leftover chowder for Ryan

Wednesday lunch: Salads with toppings (chicken for ryan and beans/avocado for me)

Wednesday dinner: Vegetable soup :)

Thursday lunch: leftover veggie soup

Thursday dinner: King Salmon with daddy sam's salmon glaze, broccolini, and brown rice

Friday = Florida!!!!!!!!!!!! Saturday = TAILGATING at the SWAMP

Chicken and Orzo with Broccoli

Life has been moving too fast... it always happens this time of year, I must mentally prepare for the fall. There is football, weddings, vacations, birthdays (30th bday in October), and holidays all packed into 4 months. As I said before, I haven't really gotten caught up, because how can you when you are on a plane or devoting one full day of the week to college football!?!? But, I love it and wouldn't change the fast pace for anything (well maybe a four month vacation to Europe or Hawaii!)

Anyways, time is not slowing down and I have a ton of recipes that I haven't shared. My blog feels neglected.... so here we go with a new recipe!

Chicken and Orzo with Broccoli

Recipe adapted from Annie's Eats

Ingredients:

8 oz whole wheat orzo pasta, uncooked

2 chicken breasts (butterflied into 4 pieces)

2 tsp Herbs de Provence

1-2 tbs olive oil

1 shallot, chopped finely

2 garlic cloves, minced

1 (15 oz) can of diced tomatoes (if you can find the fire roasted one get that)

2 cups broccoli florets or 2 stalks of broccolini

1/4 cup heavy cream

1/3 cup freshly grated parmesan cheese

10 basil leaves, julliened

salt and pepper to taste

Cook orzo according to package directions. Do not overcook the orzo, just until tender and still firm to the touch (no mush). Reserve some of the pasta water

Season both sides of the chicken lightly with salt and pepper and then evenly sprinkle the herbs de province on chicken. Heat the olive oil in a skillet on medium high heat. When the oil is hot, add the chicken breasts to the pan and cook 3 minutes per side until golden brown. Reduce the heat to medium, add the shallot until slightly browned then toss in the garlic until it becomes very fragrant "Garlic Speaks". Add the can of diced tomatoes (with juices) and the broccoli florets (or chopped broccolini). Bring this mixture to a boil and reduce the heat to medium low to simmer. Test the cooking time (about 8-10 minutes) until the broccoli is tender but not limp. Stir in the cooked orzo, heavy cream, and parmesan cheese. Season with salt and pepper as needed. If you think that your sauce is too thick, you can now add some of the reserved pasta water. Remove from the heat and toss in the basil. I like to add a bit of red pepper flakes at the end for a bit of a kick :)

August 28 - September 4 Weekly Eats

I'm back and trying to get on a schedule! In the past week I have gone to Atlanta for a Pilates Workshop, then to visit my friend Sara in Columbia, SC and then to Santa Rosa Beach, FL for a fun weekend with friends! WHEW.... after all this have a fun Labor Day Weekend planned in NAPA! It is so hard to eat well and chart all of my foods when traveling and this is something that I need to get better at. I also find it hard to drive 5+ hours and find time to unpack and workout. So my workouts have been kind of bad lately. Anyways, hopefully this week will be better and I can keep myself accountable on this next vacation

Sunday:

Travel day back from Santa Rosa Beach, FL

Fruits: 0

Veggies: 2

Workout: 40 minute walk outside and wow it was a beautiful fall-ish feeling evening :)

Monday:

Fruits: 0

Veggies:2

Workout: 40 minute walk outside with Tucher and 55 minute core barre class taught by angel

Tuesday:

Fruits: 1

Veggies: 2

Workout: 55 minute walk outside

Wednesday:

Fruits: 2

Veggies: 4

Workout: 55 minute outside walk with Ryan and 55 minute advanced reformer

Shrimp and Crab Corn Chowder

I am not one that absolutely loves uploading pictures so you know when I immediately get done with dinner and upload one it is because the recipe is that delicious.... This was very refreshing for a different summer meal and I loved the ease of making it. Let me know if you try this dish

Shrimp and Crab Corn Chowder

Recipe adapted from Cooking Light (August 2011)

Ingredients:

6 slices center cut bacon, chopped

1 cup onion, chopped

1/2 cup celery, chopped (about 4-5 celery stalks)

1 tsp fresh thyme, chopped

1 garlic clove, minced

4 cups fresh or frozen corn kernels, thawed

2-3 cups fat free, low sodium vegetable broth

3/4 pound peeled and deveined shrimp

8 oz crab meat (I used claw meat but if you want to pay extra, use lump)

1/3 cup half and half

1/4 tsp pepper

1/8 tsp salt

Directions:

Heat a large dutch oven over med-high heat. Add the bacon and saute for 4 minute or until the bacon is just browning. Then remove a handful of the bacon and set aside to drain. Add the onion, celery, thyme, garlic to the pan and saute for another 2 minutes. Add corn and cook for 2 minutes stirring as needed. Then add the broth (I added closer to 3 because I like it more "soupy" than thick) then bring to a boil and cook for another 4 minutes.

Place 2 cups of the corn mixture in a blender (I used my vitamix). Secure lid on blender and blend until smooth. Return the pureed corn mixture to dutch oven. Stir in the shrimp and crab meat and cook for about 2 minutes until the shrimp are done. Stir in the half and half, pepper, and salt. Crumble the reserved bacon over soup

This makes 4 servings (1 and 2/3 cup per serving) for a total of 294 calories, 7 g fat, 26 grams protein, 34 grams of carb, and 4.3 g fiber

To note: The Cooking Light Recipe did not call for crab meat but I had a friend make it before I did and added the crab. I loved it and would always add the crab from now on!

Weekly Eats August 15 thru August 21

Monday:

Fruits: 2

Veggies: 3

Workout: 40 minute walk (outside and very hilly) around Highland Avenue and 60 minute level 5 reformer

Tuesday:

Fruits: 2 Veggies: 2

Workout: 60 minute YCross Cardio Class

Wednesday:

Fruits: 2, Veggies: 2

Workout: 55 minute core barre class (taught by angel) and 90 minute Bikram Yoga

The "quick add" calories under dinner was my shrimp/crab/corn chowder

Thursday:

Fruits: 3 Veggies: 2

Workout: 90 minutes at Dance Trance

Friday:

Dinner at Rebecca and Scotts

Core Barre workout

Fruits: 3 Veggies: 2

Note that I did not put my food into the program today

Saturday:

Travel day to Atlanta for Pilates Workshop

Normal breakfast, falafel and chickpeas for lunch, amazing French food for dinner and 1 glass of white wine. A little bit of granola to munch on along with an amazing chair class taught by Rachel!!!

Sunday:

Pilates workshop day... amazing mat class taught by Rachel that had me SWEATING! I love PIlates!!! Best sweat is in mat for me:)

Starbucks egg white, spinach, and feta wrap and a coffee with milk and sugar. Lunch was at EL Figo in ATL which was a zucchini, portabella, pesto, and sundried tomato sandwich on ciabbata bread... Snacks included some Trader Joe's blueberries and gorgonzola crackers. Dinner was at Sara's house... Amy's Organic Margheritta Pizza (3 slices)