A Sunshiny Day Food Health & Other Recipes For Happiness

BBQ Chicken Cole Slaw

Posted on May 24, 2013 by Mai-Lis • 4 Comments

Do you realize we’re approaching Memorial Day weekend, which is usually a big beach & bbq weekend and we’ve only had like TWO days above 75 degrees. I’m starting to get seriously restless for some warm weather here. This weekend is supposed to be 50 degrees and rainy. Oh joy. Last year we were lounging on the beach on a 90 degree day in MARCH. Ok, I know that was a fluke, but seriously, we’re almost in June, HELLO SUMMER! Are you out there?? I would like to start wearing my flip flops please!!

Oh well, let’s just pretend like its summer and eat things like bbq chicken and cole slaw, or bbq chicken cole slaw…

Ok, I know it sounds a little weird. You want me to put chicken? In my cole slaw? But trust me, just do it! You know that you would totally scoop up a big spoonful of shredded BBQ chicken and cole slaw in a single bite if they were on the same plate so its really not that weird to just mix it all together and let the flavors have a little party in your mouth.

So I’ve pretty much retired the slow cooker for the summer, but I allow it to make occasional appearances when it wants to help me make things like shredded chicken or bbq ribs. In this case I made the shredded chicken in it by just cooking on low with some BBQ sauce and onions for about 6 hours.

So you have two options when you make this. Either make it the day before, let the chicken and cole slaw chill in the fridge and then mix it all together before serving. OR if you are looking to serve it the day you make it, you can just serve the bbq chicken on top of the cole slaw. I suppose you could mix it all together if you want but I’m not sure how a warm cole slaw would taste, for some reason I feel like it needs to be served cold. Up to you though! It’s your mouth!

Know what would be totally awesome? If the weather gods were just like “PSYCH! Got you! We’re little practical jokers up here and we told the weather men that its going to be crappy out BUT and we’re actually going to give you a long weekend full of gorgeous warm weather! Surprise!” Wooohooo! That would be awesome. Let’s keep praying, its not too late.

Hope you all enjoy your long weekend, no matter the weather. Hell, put on your snowsuit and rain boots and go puddle jumping, that’s what I’ll be doing up in the arctic of Massachusetts.

WHAT MAKES ME HAPPY:

The smell of fresh lilacs.

Are they not the most heavenly smelling flowers ever? I’m pretty sure I’ve creeped a few people out when they look out their window and see me in their yard with my head in their lilac bush. Sorry – I don’t have my own so I have to go get my spring lilac fix elsewhere. Share the love people!

I snapped this photo really quick because the garbage men were about to drive by. I don’t know why but I have this thing where I don’t like people seeing me take photos. How weird is that? I’m always snapping photos on my afternoon walks of random things but I always wait until no one is around to take it. Why is that? Strange right?

BBQ Chicken Cole Slaw

Print recipe

Allergy	Egg, Milk
Meal type	Main Dish, Side Dish
Misc	Pre-preparable

Ingredients

1 medium onion
1- 1.5lb chicken breast
1 cup bbq sauce
1/2 head cabbage
3 medium carrots
1/4 hass avocado
3 tablespoons greek yogurt
2 tablespoons mayonnaise
1 tablespoon pickle juice
2 tablespoons white balsamic or apple cider vinegar
2 tablespoons olive oil
salt & pepper (to taste)

Directions

1.	Slice 2/3 of the onion and place in a single layer at the bottom of a slow cooker. Salt & pepper chicken breasts and place whole on top of the onions. Pour 3/4 Cup of BBQ sauce over the chicken. Cover and set to cook on low for 6-8 hours.
2.	Add the remaining onion and carrots to a food processor using the shredding attachment until finely shredded. (If you don't have this you can just grate or slice very thinly). Slice the cabbage thinly and toss in a large bowl with the carrot and onion.
3.	Using a blender, food processor or immersion blender, combine the dressing ingredients (avocado, yogurt, mayo, pickle juice, vinegar, oil, salt & pepper) until smooth & creamy. If the dressing it too thick, you can add a tablespoon of water to thin it out. Pour the dressing over the cabbage carrot mixture and toss well to coat. Refrigerate for a few hours to let the flavors meld.
4.	When BBQ chicken is done, carefully remove the breasts and shred using two forks. Toss in a bowl with some of the cooking liquid and the remaining BBQ sauce.
5.	You can choose to let the chicken cool in the fridge and toss with the coleslaw mixture. Or serve warm with cole slaw on the bottom and pulled bbq chicken on top.

Filed Under: Chicken, Cooking, Dinner, Main Dishes, Salads, Sides, slow cooker, Summer

WIAW #33

Posted on May 22, 2013 by Mai-Lis • 13 Comments

Holy Moly, is it really Wednesday already? AHHH, so much to do, so little time! Yes, I know it’s Wednesday but I haven’t talked to you in a few days so how was your weekend? We had a great weekend, we played a bunch of golf (just got a new putter, now I can’t blame my lack of talent on the club, crap!) Then we had some nice family time on Sunday & Monday to celebrate my brother’s graduation.

Ok, now that we’ve established that this week is flying by way too fast, let’s move on to some yummy eats. For breakfast I had an egg white scramble, some sliced strawberries and a slice of my moms AMAZING banana bread (I’m going to try and get the recipe from her).

For lunch I cooked up a sweet potato and mashed it with salsa, cheese and horseradish and then topped it off with a little guacamole. On the side I had some green beans & olives. Strange combination but delicious.

For a snack I had some popcorn and another piece of banana bread. My thinking is that the quicker I eat it, the quicker it will be out of the house and the quicker I can stop eating it. Anyone else have a habit of doing this? Don’t get me wrong, its completely delicious but the more sweets I eat, the more I crave them so I need to be careful about jumping on the sweets train. Damn you yummy banana bread!

For dinner I made pulled chicken cole slaw salad and a side spinach salad with some peppers, guacamole, olive oil & balsamic glaze.

Overall, a delicious day of eats! Thanks for hosting Jenn!

WHAT MAKES ME HAPPY:

Celebrating accomplishments.

Yesterday I had the great pleasure of watching my little brother graduate from law school. I’m so proud of his accomplishment, I can already tell he’s going to be extremely successful (I’m not biased or anything). He is such an intelligent thinker and caring person, we need more lawyers like him out there. I can’t wait to see where he goes from here, he has a job lined up already and I know he’s going to kill it! Take a good look, you’re going to see him doing some big things some day!

Filed Under: WIAW

Honey Mustard German Potato Salad

Posted on May 17, 2013 by Mai-Lis • 7 Comments

How awesome is honey mustard? Its one of those things that tastes good on just about anything, I might even go so far as to say its more versatile than ketchup (GASP!). Yup that’s right, I said it. I love it on salads, fish, sandwiches, dipping sauce for sweet potato fries, I could go on and on…

I won’t deny that I enjoy a good mayo based potato salad, but I grew up on the German stuff. We always had our potato salad with a vinegar based dressing. Even if I make a potato salad with mayonnaise, I add some vinegar to the potatoes right after cooking, they soak it all up and it adds a great depth of flavor. I bet this would be even better with a little bacon, but we didn’t have any on hand so I’ll leave that up to you to try out (as if it there’s a possibility it wouldn’t be good, HA!)

Mustard is such a fantastic thing to have on hand in the summer. I love cooking up some fresh vegetables, tossing in a little olive oil and mustard and calling it a day. It’s also a fantastic emulsifier when you’re making salad dressing so I usually add some when I’m making a vinaigrette.

Have you ever had one of those moments where you experience something that makes you stop and wonder what larger forces are at play in the universe? Ok, so I know that is a little dramatic when we’re just talking about honey but there’s a story behind this.

So a few weeks ago I went to my doctor and I had mentioned that I have really bad spring allergies (runny nose, itchy swollen eyes, complete misery). So she told me that I should go buy some local honey because the bees eat pollen and it will help expose your body slowly to the allergens and you can develop a resistance to it. I thought it was really interesting and I wanted to give it a try, plus it was an excuse to eat honey, um yah, I’ll take that. So I went to Whole Foods to buy some but the only ones I could find were produced in Vermont and New Hampshire and I wasn’t sure if that was local enough. SO, I went home deflated, wondering where I would ever be able to find some real local honey.

THEN. I shit you not. The next day I came home to an unexpected package on my steps. I opened it up and found this sweet little jar of Dancing Bee Honey. Inside was a note from a colleague who said that she reads my blog and thought I would enjoy some of her honey that she makes. I seriously could not believe it. I got chills. Is that not crazy!?

So I’ve been enjoying my honey and my allergies really aren’t that bad. It could be the honey, it could be the fact that I’m allergic to pine pollen and I live near the ocean (not many pine tress). I don’t know, but I’m keeping up with the honey anyways because it’s delicious.

If you haven’t heard it already, you really need to listen to the This American Life episode on coincidences, its INSANE!

So anyways, back to the yummy potato salad. This would totally be a killer side to bring to that Memorial Day BBQ I know you’re going to. If you have the ability to make it the day before, do it. It tastes so much better the second day!

Oh, and one more thing. Make sure you use some quality crisp pickles in this. I used my favorite Grillos Hot Dill pickles and it was SO GOOD!

Enjoy!

P.S. – Thank you Karen for the delicious honey!

WHAT MAKES ME HAPPY:

My sunroof.

Ok, so yesterday the weather was GOOOOORRRRGEOUS! Like literally, the most perfect day you could ever imagine. 80 degrees, sunny blue sky, warm breeze. I was driving with the music blasting and my sunroof open and I was pretty much in heaven. How can you not be happy with that? Let’s hope there are more days like this to come, now that I’ve gotten a taste of it I want MORE! Now. Please. Thank You.

Honey Mustard German Potato Salad

Print recipe

Serves	8
Meal type	Side Dish
Misc	Pre-preparable, Serve Cold
Occasion	Barbecue, Casual Party

Ingredients

2lb yukon gold potatoes
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
2 tablespoons whole grain mustard
2 teaspoons honey
salt & pepper (to taste)
2 scallions (finely diced)
1/4 cup dill pickles (finely diced)

Directions

1.	Fill a pot with plenty of water, put over high heat and bring to a boil. Wash the potatoes and cut into small even diced pieces. Add potatoes to the boiling water and cook until they can be easily pierced with a fork.
2.	Meanwhile, whisk together olive oil, balsamic vinegar, mustard, honey and salt & pepper.
3.	When potatoes are done, pour into a colander to drain excess water. Place potatoes in a large bowl and toss with pickles & scallions. Add the dressing and stir well to combine.
4.	Place in the fridge until chilled (about 3-4 hours). You can also enjoy warm if you don't have time to chill before serving. Serve topped with more diced scallions.

Filed Under: Salads, Sides, Summer, Vegetables

WIAW #32

Posted on May 15, 2013 by Mai-Lis • 11 Comments

I apologize for the repetitive breakfast photos for What I Ate Wednesday. I have boot camp every Tuesday morning and when I get back from a good ass-kicking, I need a filling breakfast. This seems to completely satisfy me every time so I keep coming back to it, I promise I’ll have something different on here one day! I would assume I’m not the only one who has repetitive breakfast menus. My brain isn’t functioning at full capacity before my morning coffee so this is the best I can do. My morning meals usually depend on the day. If I don’t work out I can get by with just a green smoothie or some veggie juice, or sometimes I’ll have some yogurt with fruit. This morning I had a green smoothie (left over from the day before), a piece of ezekiel toast with Melt and an egg white scramble with kale, goat cheese, salsa & guacamole.

For lunch I had a salad, a Kentucky Bourbon Niman Ranch Sausage and some leftover honey mustard german potato salad (recipe coming soon).

For a snack I had some popcorn although this is a recycled image, I forgot to take a photo of it.

For dinner we decided to just keep it simple and make a big creamy smoothie. I used strawberries, banana, apples, carrots, tomatoes, avocado, water & almond milk. It was scrumdidilyumptious.

WHAT MAKES ME HAPPY:

A Clean House.

Isn’t it just the best having a sparkling clean house? Isn’t it even better when you don’t have to do any cleaning?? We had some professional cleaners come in this week to give the house a good top to bottom clean, it was AH-Mazing. I don’t think I’ve ever seen my stove shine like that, and look at the counters! It gave me such a great fresh feeling to have everything neat and organized to start the week.

Filed Under: WIAW

Chicken Club Lettuce Wraps with Roasted Garlic Mayo

Posted on May 13, 2013 by Mai-Lis • 5 Comments

So I’ve been on a little bit of a lettuce wrap kick lately. I made lettuce wrap turkey tacos last week when my mom was visiting so I decided to keep the trend going and make some chicken clubs using lettuce wraps instead of the usual white bread used on club sandwiches.

The flavors were so similar to a regular club, we didn’t even miss the bread at all. Can I just say that I”m so excited for delicious tomatoes to come back this summer. I usually stick to cherry tomatoes throughout the winter since the larger tomatoes tend to be a little mealy but I picked up this heirloom tomato at the market and it was juicy & flavorful. There’s nothing better than a fresh sweet tomato.

I marinated the chicken breasts in a simple vinaigrette for about 6 hours and then the grill master (my husband) cooked them off on the grill. I served the grilled chicken sliced with some crispy bacon, sliced tomatoes and lettuce wraps.

A club just isn’t a club without the mayo so I created a simple mayo which I cut in half with some greek yogurt to make it a little healthier. I found this fantastic jarred roasted garlic at the store and added that to the mayonnaise mixture. If you can’t find it, you could easily make your own roasted garlic, see here for a quick recipe.

For the mayo I used:

• 2 tablespoons mayonnaise
• 2 tablespoons plain greek yogurt
• 1 tablespoon roasted garlic

You could switch it up by using sliced turkey or ground turkey or playing around with different condiments, maybe some avocado or honey mustard?

For other lettuce wrap people, what type of lettuce do you find works best for your wraps? I’ve tried bib and iceberg so far but I’m convinced there has to be a better option out there??

Hope everyone had a great weekend!

Filed Under: Chicken, Dinner, Main Dishes, Salads, Summer, Vegetables

Paleo Fish ‘n Chips with Spicy Avocado Tartar Sauce

Posted on May 9, 2013 by Mai-Lis • 5 Comments

Before you get too excited, the tartar sauce is not Paleo. BUT the rest is, so if you’re going strictly paleo, just skip the dipping sauce, it’s good enough to enjoy without it. However, if you are allowing some creaminess into your life, the tartar is a must.

I’m not usually the type of person to order Fish ‘n Chips at a restaurant, in fact, I’m not sure I ever have. I’ve probably picked off of other people’s plates enough for it to count but I can’t remember ever ordering it myself. Of course its delicious, but that much fried food is enough to make me want to crawl into a hole and die after eating it.

But if you want to cover flaky white fish in a crispy breading of veggie chips, cook in some coconut oil and serve alongside baked sweet potato fries? That I can jump on board with.

I can’t take complete credit for this, I got the idea from Living Nutrition who made fish sticks using crushed plantain chips. I remembered I had a container of (probably stale) veggie chips and the idea was born.

I made the breading by processing veggie chips, almonds, salt and pepper until it was fine & crumbly.

I used coconut oil to fry these but I was somewhat limited based on the amount I had left in the jar so I kept a mesh cover handy to prevent the oil from splattering everywhere. It worked just fine but if you want to be a little safer, you can add more coconut oil.

I haven’t made tartar sauce before so I created my own little version using mashed avocado, greek yogurt, mayonnaise, tabasco and my FAVORITE pickles that I ALWAYS have on hand: cornichons. If you haven’t had them before, you need to try them. They are small and taste kind of like salt and vinegar chips. If you were to come by our house at a random time, we’re probably more likely to have cornichons in the fridge than milk. Yup. I’m weird. I know. I like my pickles.

I went down to the local fish market (that just opened again for the season, wooohooo!!) and they had Hake fillets on sale for $7.99/lb. I got a HUGE filet for only $7, it was probably enough to feed 3-4 people. Hake is a local white fish and it is often on sale for pretty cheap because some people have preconceived notions that it isn’t a high quality fish. I haven’cooked with it before but our consensus was that it was delicious, flaky and super moist. Add a low price tag to that and it works for me!

Tom liked this so much that he said we should add it to the weekly menu roundup. We all know that I don’t have a weekly menu, I rarely make the same thing twice, but maybe I’ll make an exception for this. Yup, its that good.

Enjoy!

WHAT MAKES ME HAPPY:

Being obsessed with a new song.

I love finding a new song to obsess over. Right now its the new Pink song, even though the video is FREAKIN weird! That bear with the glowing eyes is totally distracting.

Paleo Fried Fish Sticks

Print recipe

Serves	2-4
Allergy	Egg, Fish, Tree Nuts
Misc	Serve Hot

Ingredients

1lb white fish (cod, halibut or hake)
4oz dried vegetable chips
1/4 cup unsalted almonds
2 large eggs
2 tablespoons almond milk
salt & pepper
1/2 cup almond flour
3-4 tablespoons coconut oil

Directions

1.	Add the vegetable chips, almonds and a little salt & pepper to a food processor and process until fine & crumbly. Transfer to a shallow bowl and set aside.
2.	In another bowl whisk eggs and almond milk together with a little salt & pepper, set aside.
3.	Cut fish filet into longer skinny pieces and season with salt & pepper.
4.	In a ziploc bag, toss the fish with the almond flour until lightly coated. Remove the fish from the bag, shaking off excess flour. Dip the floured fish in the egg mixture and then in the vegetable chip breading. Repeat process until all of the fish has a solid coating of breading.
5.	In a heavy duty skillet, heat coconut oil over medium high heat until hot. You should have a solid 1/2" layer of oil in the pan, depending on the size of your pan, you may need to add more oil. Add the fish and cook in batches until nicely browned on both sides and cooked through. Transfer fish to a paper towel-lined plate and blot off excess oil before serving.

Spicy Avocado Tartar Sauce

Print recipe

Ingredients

3 tablespoons plain greek yogurt
3 tablespoons mayonnaise
1 teaspoon mustard
1/4 hass avocado (mashed)
1/4 teaspoon tabasco
2 tablespoons cornichon pickles (finely diced)
salt & pepper (to taste)

Directions

1.	Combine all of the ingredients in a small bowl and let sit in the refrigerator for a few hours before serving.

Filed Under: Cooking, Dinner, Dips, Main Dishes, Seafood, Summer

WIAW #31

Posted on May 8, 2013 by Mai-Lis • 6 Comments

Holy moly today was gorgeous! With an extended forecast full of clouds and rain drops, I tried to get out and soak in as much sun as I could. I realize it’s only weather but its crazy how much it changes my entire day. Sunny out? I’m motivated, active and productive. Rainy & cold? I pretty much want to crawl up under the covers and do nothing all day. Of course I don’t, I force myself to be productive, but it doesn’t mean I like it. I’m prepared to deal with this upcoming week of crap but we better get some warm weather after that. Memorial Day is coming up and I want to unpack the flip flops! Let’s get going summer, enough of this distance makes the heart grow fonder crap.

Ok, enough weather talk, time for some Wednesday eats (or Tuesday, whatever). For breakfast I had an egg white scramble with spinach, salsa and avocado along with a slice of ezekiel bread spread with coconut oil. I haven’t really been eating much bread lately but I decided to give it a try today. I’m probably not going to make it a regular thing again but it sure hit the spot this morning.

For lunch I had some paleo fish n’chips (minus the tartar sauce). I breaded the fish using ground veggie chips and cooked it in coconut oil. I served it alongside some sweet potato fries and a spicy avocado tartar sauce. Recipe coming soon! SO good! I had the screen door open while I was cooking and the mailman told me I was making the whole neighborhood drool with the smell. Now that’s what I like to hear!

For a snack I had a Spindrift Orange Mango and 2 squares of mint dark chocolate. Whole Foods needs to stop putting this chocolate on sale, it’s encouraging my dark chocolate addiction.

For dinner I made a big salad with a billion lettuces (kale, arugula, spinach & microgreens) along with some onions, peppers & guacamole.

Overall, a delicious day of eats!

Thanks Jenn for hosting!

Filed Under: WIAW

Mixed Grill Salad

Posted on May 7, 2013 by Mai-Lis • 0 Comments

Guess what? Summer’s coming. At least I think it will. Someday. We seem to have been caught up in a 50 degree time warp but for now I’m going to look outside at that beautiful sun and imagine it’s 80 degrees out there. Pretend with me will you?

The farmer’s market will be opening soon which means lots of fresh produce and lots of amazing salads. My lunches usually consist of leftovers or a HUGE spinach salad. I try to switch it up a lot so that I don’t get bored with the same thing. For this one I decided to combine two of my favorite things: salads, and mixed grill. I love throwing a whole bunch of stuff on the grill and getting a little bit of everything.

I grilled up some pork tenderloin pieces seasoned with herbs de provence, spicy chorizo, onions, peppers and zucchini and topped off with some goat cheese and a basic vinaigrette. My usual dressing consists of olive oil, white balsamic vinegar, honey mustard, parmesan cheese, salt & pepper. It is super easy and completely addicting.

WHAT MAKES ME HAPPY:

My new hydrangea.

I’m so excited about the new blue hydrangea that my Mom brought me when she visited last week. I’m going to try SO hard to keep this one alive. My last attempt was not too successful. I made the mistake of planting it in front of the house and Oto decided it looked tasty and he took out the only flower with one big gulp. I’m not the most talented gardener but I’m certainly going to give it a try! The herbs and other flowers will be going in next week, I can’t wait to have an endless supply of fresh basil and thyme.

Filed Under: Dinner, Grilling, Salads, Summer, Vegetables

Pineapple Coconut Shrimp “Fried” Quinoa

Posted on May 3, 2013 by Mai-Lis • 3 Comments

So I was going to start by apologizing for the lack of recipes I’ve been posting lately but I think I’m going to stop myself. I started this blog as a way to share my love for cooking delicious food and sharing it with all of the like-minded folks out there. I didn’t start it so that I could feel guilty every day I don’t get a chance to create a new post.

Lately I’ve been extremely busy with work and when I’m not working, I just want to relax and spend time with my husband and puppy and NOT sit in front of the computer more since I spend my entire day in front of it. When it comes to enjoying my life and spending time with friends and family, I think that should always come first. SO, I’m putting it out there. I may not post every day, but when I do, I’m going to have fun doing it and I’ll continue sharing delicious recipes with you. I hope you’ll keep coming back and continue to follow me on my journey .

Ok, let’s talk about this AMAZING shrimp dish.

I was kind of craving Chinese takeout the other night so I wanted to create something equally as delicious but a little bit more friendly on the waist line. I decided to make a little version of fried rice but use quinoa instead of rice.

I started out by cooking some onions & peppers and scrambling some eggs. Then I added the shrimp, cooked until done and finished off with the pineapple, quinoa and asian sauce. This whole meal will be on the table in about 30 minutes or less.

I wish I had made more of this for leftovers, it was almost even more delicious the 2nd day. Finish off with a little extra sriracha if you like it spicy.

Enjoy!

Pineapple Coconut Shrimp “Fried” Quinoa

Print recipe

Serves	2-4
Allergy	Egg, Soy
Meal type	Main Dish
Misc	Serve Hot

Ingredients

1 tablespoon coconut oil
1lb raw shrimp (peeled & deveined)
2 cups cooked quinoa
1 1/2 cup pineapple (diced)
1/2 large onion (finely diced)
1/2 cup bell pepper (diced)
2 large eggs
1/4 cup soy sauce
1 teaspoon sriracha
2 teaspoons rice vinegar
1/2 teaspoon ground ginger
2 tablespoons sweet chili sauce
1/4 cup shredded coconut

Directions

1.	In a small bowl mix together soy sauce, sriracha, rice vinegar, ground ginger and chili sauce. Set aside.
2.	Melt coconut oil in a wok or large skillet over medium high heat. Add the onions and peppers and cook for 5-10 minutes stirring occasionally. Add more oil if necessary, crack both eggs into the pan and cook, stirring until egg is scrambled.
3.	Lightly salt & pepper the shrimp. Add the shrimp and pineapple to the wok and cook for another 3-5 minutes until shrimp is cooked through.
4.	Add the quinoa and reserved sauce to the wok and stir to combine well. Continue cooking for another 2-3 minutes. Stir in shredded coconut before serving.

Filed Under: Cooking, Dinner, Main Dishes, Sauces, Seafood, Summer, Uncategorized

WIAW #30

Posted on May 1, 2013 by Mai-Lis • 4 Comments

It’s Wednesday, time to take a look at those eats! I started off the day with a super crazy kick ass boot camp which left me needing a good refueling so I made some quick paleo pancakes. Its funny how it seems like such a process to make pancakes but it probably took me about as long as it usually takes to make a green smoothie. They were so filling I only needed two of them. I made them using a mashed banana, almond milk, coconut flour and vanilla. I cooked them in some coconut oil and then topped with fresh strawberries, coconut and pineapple. Yummy! Got 2 more waiting for me in the fridge for tomorrow!

For lunch I had some left overs: Coconut shrimp & pineapple “fried” quinoa. Holy moly this was delicious, and probably even better the next day. I’ll be posting the recipe for this baby soon.

For dinner I had half of a grilled lamb burger which I served in a pita with spinach, caramelized onions & a quick sauce I made with cottage cheese and pesto. On the side we had a spinach salad and some roasted radishes. If you haven’t roasted radishes before you need to do it. Now. Just toss in a little olive oil, sprinkle with salt, pepper & rosemary and then roast until tender & browned. They kind of lose their radish flavor and turn into little juicy nuggets of goodness. Tom described them as tasting somewhere between an onion & a potato which I thought was pretty spot on.

Head on over to Peas & Crayons to check out more delicious eats! Thanks for visiting!

WHAT MAKES ME HAPPY:

Sunday Mornings.

I love sunny Sunday mornings when we make a nice breakfast and sit down at the table to relax, read the paper & drink some coffee. Its a time to truly decompress and relax before starting a productive day. Oto usually joins me by laying next to me in his bed, he’s a good little reading buddy

Filed Under: WIAW

BBQ Chicken Cole Slaw

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Honey Mustard German Potato Salad

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Paleo Fried Fish Sticks

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Spicy Avocado Tartar Sauce

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Pineapple Coconut Shrimp “Fried” Quinoa

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