happy fourth…

chia breakfast

 

In the spirit of trying to be healthy, I’ve taken to eating chia and fresh fruit for breakfast.  And in the spirit of the fourth, I color coordinated my breakfast.

This time last year I think I already had a cocktail in my hand out on a boat somewhere, so this seems like a step in the right (less fun) direction.

Happy Fourth!

nomnom…Roasted Cabbage

Weekends derail my attempts at eating healthy.

There’s always something about margaritas on a sunny patio.  But never fail, come Monday, we are back on track.

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I found the recipe for this on one of the various blogs/websites I read daily and have been meaning to make it.  I went to the grocery store yesterday and cabbage was 2/$1.  The Boyfriend pointed out it’s probably because cabbage is so gross.DSC_0009

Anything this simple quickly becomes a favorite in my cooking repetoire.  I made a mix of lemon juice, garlic, olive oil and salt & pepper.  Oven.  Done.

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And The Boyfriend is wrong.  Cabbage is not gross.  It’s pretty good.

It’s no Oreo malt from around the corner good, but then again, nothing is.

nomnom…healthy(ish) again

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I have been craving mexican food but since we are planning a beach trip, I’ve been trying to hold the queso.  Have I been successful?  No.  But like I said, I’ve been working on it.

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But in-between trips to fuel up on tacos, we’ve been trying to eat better.  ‘Eat clean’ I believe is what people are saying.

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So I made mexican inspired sliders.  I consider salsa a food group and decided to try my hand on making my own.  Fresh ingredients and all that.

I used the basics, diced roma tomatoes, cilantro, serrano peppers,onion, lime and garlic.  Blender.  Done.

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Then found a Whole30 version of sliders on Pinterest (where else), sweet potato bun, grass fed beef patty, scrambled eggs and topped with my homemade salsa.

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And my vegetarian version.

Now I just need to find a healthy recipe for nachos and my life would be complete.

nomnomnom…Saturday Breakfast

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It’s time to use all the food in the house before I head to the grocery store this afternoon.

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Still eating Whole30, I made quick sautéed sweet potatoes, onion, jalapeños with poached eggs on top.

Now off to the grocery store again.

nomnomnom…Edamame ‘Hummus’

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Several years ago when traveling in Houston, I had to eat by myself at a sushi restaurant; it was my first time ever eating alone.

And I remember while leaving thinking that I must make for some boring company (I couldn’t even keep myself entertained, I think I read like eight magazines), I also left with a new way to make hummus.

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It’s super simple.

Anything where the food processor does all the work and I don’t have to go near the oven is always especially great.

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Not to mention it’s Whole30 friendly.

Replace chickpeas with edamame then add lemon, garlic, cilantro and olive oil.

edamame hummus

Voila.

Foodies…Tortilla Soup

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After the absolute diet disaster that was the holidays, with cookies and cocktails at every turn, my body started craving something fresh and healthy.

And some wine.

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Looking through recipe book after recipe book, I finally decided on a whole30 version on tortilla soup.

Super easy, just lots of prep work…

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I started with a base of onions, carrots, red bell pepper, roasted poblanos, jalapeño and tomatoes.  DSC_0016

Sauté all together til soft.

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Add 4 cups vegetable broth and a little tomato paste, simmer for 20 minutes.  I used a spice blend of cumin, San Antonio chili powder and red pepper flakes.

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Of course I had to make a little pico to garnish.  Mine was vegan but added a little grilled chicken for The Boyfriend.

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Super delicious and very light.

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Oh, and most importantly I got to use my new adorable little owl measuring cups.

Now about that wine…