Salmon with Creamy Mustard Dill Sauce

Salmon with Creamy Mustard Dill Sauce

I’d say I’ve been on a bit of a salmon kick lately but I guess I’m always on a salmon kick.  If the wild salmon is on sale, I’m buying it.  It makes the easiest, quickest healthiest dinner I can think of.  I made this for dinner the other night when Tom was out of town and it was SO good (sorry you missed it babe).  The salmon was so fresh and had such a great color to it, I knew it was probably going to be good because they hadn’t even had time to put a price sign on it yet.

Salmon with Creamy Mustard Dill Sauce

When I think of fast dinners, I tend to immediately think of things I can prepare in advance and then throw together at the last minute like slow cooker meals.  But fish really is the ultimate fast dinner.  It takes only about 5-10 minutes to prepare everything, 5 minutes for cooking and then you’re ready to nosh!

Salmon with Creamy Mustard Dill Sauce

I saw a bottle of dill marinade next to the fish counter at Whole Foods so I decided I was going to put together a nice dill sauce.  Can someone tell me why they package dill in such large bunches?  Has anyone ever used that much dill in one meal?  If you know of one, let me know because I have an entire produce drawer full of it still.

Salmon with Creamy Mustard Dill SauceI am just including the recipe for the sauce here since I’m assuming you already have your own favorite way for cooking salmon, whether its on the grill, in the broiler or on a sauté pan.  I personally prefer that latter (sauté pan) because it allows you to get a really nice crispy crust while not overcooking it.  For this one I used a blackening seasoning but I usually just season with salt & pepper and then toss in a little flour to give it that crispy coating.

Hope you enjoy this sauce as much as I did! It would probably make an awesome salad dressing as well, I had a salad on the side and the sauce was great on it.

 

WHAT MAKES ME HAPPY:

This little dude.

OtoBDAY

Yesterday was his 5th birthday!  5 years! Holy crap! I still think of him as a puppy and probably always will.  I still remember that first day that we brought him home in a little fuzzy blue blanket and he was nuzzling into my arms.  It was pretty much love at first sight :) He adds so much fun into every day, I always look forward to seeing him when I come home and he makes coming back from trips so much easier.  Happy birthday little guy!

Creamy Mustard Dill Sauce

Ingredients

  • 1/4 cup plain greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 1 teaspoon honey
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon white wine vinegar
  • salt & pepper to taste

Directions

1. Mix all of the ingredients together until combined well. Taste and season with salt & pepper as needed. Store in refrigerator until ready to serve.

 

WIAW #88

breakfast

Happy Wednesday!  Hope you all had a great weekend & beginning to the week!  We were in Maine this weekend for Tom’s triathalon (more on that later), but let’s have a quick look at some eats for What I Ate Wednesday.

For breakfast I had a salsa & cheese omelette with an English Muffin and a kiwi (oh and of course some green tabasco sauce).  I know it has a name but I’m too lazy to look it up so I’m calling it the green stuff for now.  I always heap that stuff on when I’m out at restaurants but I’ve never actually bought any to have at home.  BUT, now I do, so that shit is going on everything! (sorry Franks Red Hot, I stole your line).

lunch

For lunch, my eyes were a little bigger than my stomach so I couldn’t finish it all but it was delicious!  I had a spinach and baby kale salad with tomatoes, beets, feta, pickled peppers and hummus.  I also had some Indian Jaipur vegetables over quinoa & brown rice with a little leftover piece of garlic naan.  I went out to dinner for Indian the night before with a friend and I got my usual Chicken Tikki Masala that is always SO GOOD!  Unfortunately I got really sick in the middle of the night and couldn’t think of anything else I had eaten that could have caused it so much to my dismay I threw out all the leftovers :(  It was a tragedy.  Thankfully I had a packet of Jaipur Veggies in the pantry so it became my Indian replacement.

snack

For an afternoon snack I had some carrots and roasted red pepper hummus (along with a few spoonfuls of cottage cheese not pictured).

dinner

For dinner I made salmon with a creamy mustard dill sauce, I’m going to post the recipe for this one soon, it was super easy and super delicious.  I had it along with some broccoli and brown rice quinoa blend.  BTW – check out the bag for that in the lunch picture, it is my new favorite product.  It comes in a microwave pouch and is lightly flavored with garlic.  I like cooking grains but they always take so long, having them ready-to-go for quick dinners is the BEST!  I can find them at Whole Foods and the natural section at Stop & Shop, the brand is called Seeds Of Change.  They look like a totally awesome company too!

Happy Wednesday! Check out more yummy eats at Peas & Crayons!

 

WHAT MAKES ME HAPPY:

Watching people achieve their goals.

TomTriathalon

This weekend, Tom completed his first half ironman triathalon.  In case you don’t know, that consists of a 1.2 mile (open water ocean) swim, a 56 mile bike ride and then finish it up with running a half marathon. I’m tired just writing that, I can’t even imagine actually completing it.  I planted the idea in his head this spring when he started doing a bunch of running and then started bike training for the Trek Across Maine.  I jokingly said “Now all you have to do is learn how to swim well and you can do a triathalon.”  I’m pretty sure it was less than a week before gear started arriving at our house and he had signed up for a training program.  He spent all summer training on long bike rides and runs and going early to the gym to get his swims in.  I completely admire his dedication to it, when he puts his mind to something, he does it. Period.  This was his first event longer than a 5K and he did it like it was nothing.

We went up to Old Orchard Beach in Maine this weekend for the event.  It was a gorgeous sunny crisp day and they started out with the swim in the icy atlantic waters at 6:20 in the morning.  Standing on that beach watching the sun rise and all those arms out there splashing in the water, I was overcome with unexpected emotion.  It was so amazing to see all of these people so dedicated to achieving their goals and pushing their limits.  It was incredible to see all of those same people cross the finish line later that afternoon, I was amazed by each and every one of them.  There were even some blind people crossing the finish line, seriously?  Way to make me feel like a complete lazy ass, you’re doing this BLIND?  I thought about how each and every one of those people crossing the finish line had their own story and had put so much into making it to that point.  People are really so amazing, it  really inspired me.

Congrats Tom, so proud of you!

 

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Pork Tenderloin with Fresh Fig Balsamic Sauce

Oh man, you really need to make this.  Like seriously.  I got some fresh figs at the store about a week ago and I wasn’t sure what to do with them so I decided to make up a sauce to adorn some pork tenderloin.  If you look up fig sauce recipes, most of them use dried figs but if you can get your hands on some fresh ones, take advantage of it and make. this. sauce.

While we were in Burlington, I went by my favorite olive oil/vinegar store and picked up some amazing balsamic vinegars.  I made this sauce with a mixture of blueberry & maple balsamic vinegar. O.M.G.  I know this would be really good with regular balsamic as well but if you happen to have anything else on hand, give it a try!

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

You could serve it over steak or chicken, or turkey or anything your heart desires!!  I cooked up a pork tenderloin on the grill that had been marinated in a mustard sauce.  The saltiness of the meat was perfect with the sweet sauce.

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Can we just take a moment to talk about how gorgeous and delicious figs are?  I love fig spread with my cheese, I love fresh figs on my yogurt, we even gave away a merlot fig spread as our wedding favors.  Tom & I enjoyed an AH-MAZING dinner last night at No. 9 Park in Boston and one of the courses was seared foie gras on a mini english muffin with seared fig, a hazelnut purée and a fig jam on top.  The server described it as the most incredible PB&J you’ll ever taste in your life.  Strangely enough, it really did taste like a peanut butter and jelly sandwich, but in the best possible way.

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Ahywho.  This made the perfect weeknight meal but it would also be one that is company-worthy.  You could make the sauce ahead of time and then just heat up before serving.  I served it alongside some mashed cauliflower and grilled zucchini.

Enjoy! Hope you all have a great weekend!

 

WHAT MAKES ME HAPPY:

Chippis!

Chippi

There is a little coffee shop down where I went to college that serves these supercharged crack delicious iced coffees called Chippi’s.  They make them in these white gallon containers and no one knows what goes in them, but it is something serious because not only are they delicious but they’ll make you feel like you drank an entire pot of coffee after just a few sips.  I went down to visit a friend last week so I had to stop by and pick up a gallon to bring home for Tom.

I don’t know how they haven’t capitalized on this thing and started licensing out the brand to sell elsewhere, they are sitting on a gold mine there!

Fresh Fig Balsamic Sauce

Ingredients

  • 8 Medium fresh figs (diced)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup water
  • 1 teaspoon butter

Directions

1. Heat the figs and balsamic vinegar in a small saucepan over medium low heat and cook for 15 minutes, stirring occasionally.
2. Add the water and butter and continue cooking for another 10-15 minutes until reduced. Stir mashing figs with the back of a spoon.
3. Spoon over pork tenderloin (or other dish of choice) and enjoy!

WIAW #87

Breakfast

So I’m currently in the punishment stage for taking a vacation and am buried in work up to my eyebrows.  As a result, I haven’t had much for you guys lately but I wanted to check in with a quick What I Ate Wednesday post to say hi and tell you I’m still alive.

Let’s take a look at some eats, shall we?  For breakfast I had a few whole wheat waffles and an egg and salsa scramble.

Lunch

Lunch probably looks pretty familiar, I had a big spinach salad and some Olé Mole Chili (the usual from the Farmer’s Market).

Snack

For a snack I had some pretzels & cottage cheese, I guess it was a pretty normal day of eating for me, nothing too new here.  I totally forgot to snap a picture of my dinner but I made some buffalo chicken breasts and served it along with some salad and fresh corn.

Since I have nothing to show you for dinner, instead, I’ll go into a quick rant about how much this little squirrel pissed me off yesterday.

DamnSquirrel

So, just to give you a little back story… We basically have no land so whatever we grow is limited to the few containers and pots we have.  I planted a bunch of flowers at the beginning of the season and for the most part they’re doing well.  Except for this gerbera daisy that I got.  When I got it there were three beautiful blooms on it and then within a few weeks, they turned brown and fell off.  So I was determined to nurture this plant and make it come back.  So I trimmed it and kept it watered and sure enough, 3 months later, I finally got ONE gorgeous light pink bloom on the plant.  It made me smile every time I went out to my car.

Yesterday, I come home from grocery shopping and look at the pot and see this squirrel sitting in the pot with both his hands on the flower, just staring at me saying “I’m going to take this and there’s nothing you can do about it.”  We sat there staring at each other for about 30 seconds while I whispered “don’t you even dare..” just as he grabbed the entire flower in his mouth, jumped up to the fence and proceeded to nibble it into little pieces.  I jumped out of the car and chased after him yelling obscenities but he made off with the one and only flower of the summer :(  Damn squirrel.  I posted this pic on facebook and apparently I’m not the only one dealing with squirrel issues.

Anyways, happy Wednesday and sorry for the lack of posting lately!

WHAT MAKES ME HAPPY:

Our Saturday morning routine.

WeekendMorningWe’ve started a new Saturday morning routine this summer and its seriously the BEST way to start the weekend.  We wake up early, usually around 6:30 or 7 and walk down to order some breakfast.  We eat outside on the water and sometimes read the paper, while Oto sits there quietly waiting for a dropped piece.  Then we take a super long walk, usually 4-6 miles and end up getting back to the house before 9 or 10.  Its so nice to get out and enjoy the cool morning air and get your exercise in before most people are even rolling out of bed.  I’m not ready for summer to end!

 

Salmon Green Chile Enchiladas

Salmon Green Chili Enchiladas

Hey there! Happy Friday!  I’ve had this recipe I’ve wanted to share with you for a few weeks and I’ve been so busy I haven’t had a chance to sit down and write it out for you.  Well here it is!  These were SO easy and so different and SO good!  As you may or may not know, I have a partnership with Stubbs BBQ where they send me their amazing products and I get to experiment and come up with fun ways to use them.  I was super excited to get my recent package when I tasted their Green Chile marinade.  It had such a great flavor, I knew it wasn’t going to take much to use it in a making a dish shine.  As you can tell by the name, its supposed to be used as a marinade but I decided to switch it up a bit and try using it as a sauce.  Boy am I glad I did!

Salmon Green Chili Enchiladas

It has a fantastic southwest flavor and HEAT! Oh boy does it have some heat.  If you like spicy stuff, then this is the stuff for you.  It was just the type of spice that I like though, the type that adds a great flavor and heat but doesn’t linger so long that your mouth is burning for hours after.  I’ve never tried making enchiladas with salmon but the flavors in this just worked.  The sweetness from the corn with with seasoned salmon, spice from the sauce and coolness of the avocado, they all just worked in perfect harmony.  The best part about this recipe is the minimal ingredient list.  I used Stubbs Chicken Spice rub for the seasoning on both the salmon & the corn filling.  Their rubs have suggestions in the name of which meat they work best with but I find that they’re great for all different uses in the kitchen.  Just check out the ingredients, you’ll find they are pretty universal spices.

Salmon Green Chili Enchiladas

I used fresh corn since I had a few leftover cobs in the fridge but if you don’t have any (or don’t feel like cutting it off the ears), I’m sure frozen corn would work just as well, I’d stay away from the canned stuff if you can, it might be too watery for this.

I started out by sautéing up some onions, corn and seasoning with the Stubbs Chicken Spice Rub.

Salmon Green Chili Enchiladas

Then I seasoned up this beautiful wild salmon filet with more of the rub…

Salmon Green Chili Enchiladas

…and then seared it in a sauté pan until cooked through.

Salmon Green Chili Enchiladas

Then its time for assembling!  I assembled each one with the corn mixture, shredded salmon, sliced avocado and shredded Mexican cheese.

Salmon Green Chili Enchiladas

This is the part where you smother those babies in the Green Chile sauce.  The recipe will probably make up to 6 or more enchiladas but I only made 4 since there are two of us and that’s all my pan would fit.  I used tomato basil tortillas but you can use whatever you have on hand.

Salmon Green Chili Enchiladas

Then you smother in cheese, top with foil and bake in the oven until the cheese is all melted.  Remember that we just cooked the salmon & the corn, so you won’t need to cook it for too long to heat the centers.  If you would like to prep ahead, you can cook the salmon & corn mixture ahead of time and store in the fridge, just make sure you adjust the baking time so that it gets heated all the way through.

Salmon Green Chili Enchiladas

Hope you love these as much as we did!  Thank you to Stubbs for sending me such awesome (and oh-so-tasty) products!

Enjoy!

 

WHAT MAKES ME HAPPY:

Picking fruit.

blueberries

I’m not saying that I’d like to do this for a living or anything, but occasionally getting out there on a gorgeous day to pick some strawberries or blueberries is very therapeutic.  Blueberries are especially awesome because you don’t have to kneel down at all, they’re conveniently growing right at eye-level, how nice of you blueberries!

I’m slightly terrified that my 5 pounds of blueberries are almost gone and I’ve pretty much been eating them by myself.  I’m hoping maybe Tom has been sneaking handfuls here and there or else I’ve got an entire body full of blueberries right now, its possible I may just turn purple.  Oh well, purple is a pretty color!

Salmon Green Chile Enchiladas

Serves 4-6
Allergy Fish, Milk, Wheat
Meal type Main Dish
Misc Serve Hot

Ingredients

  • 1 Small onion (sliced)
  • 3 ears of corn (about 2-3 cups (cooked & cut off the ears))
  • 1lb wild salmon
  • 1 bottle Stubbs Green Chile Marinade
  • Stubbs Chicken Spice Rub
  • 1 Medium hass avocado
  • shredded mexican cheese
  • 4-6 Large tortillas (depending on your baking pan size)

Directions

1. Heat a sauté pan over medium high heat and add a splash of olive oil. Add the onion and cook, stirring occasionally for about 8 minutes. Add the corn to the pan and continue cooking until heated through (3-4 minutes). Season corn mixture using Stubbs chicken spice rub and then set aside in a bowl.
2. Season the salmon well using Stubbs chicken spice rub. Using the same pan, heat butter or olive oil and then cook salmon filet until cooked through, flipping once to brown both sides (5-10 minutes depending on thickness).
3. Remove salmon from heat and shred in a bowl.
4. Preheat oven to 350 F.
5. Assemble enchiladas using corn mixture, shredded salmon, sliced avocado and shredded cheese. Roll tightly and place side-by-side in a baking dish. Pour Stubbs green chili sauce over the top until it is evenly coated and top off with more shredded cheese.
6. Cover baking dish with foil and bake for 20-30 minutes. (If you make filling ahead of time and it is cold when you assemble, increase baking time). During the last 5 minutes of baking, remove foil and let the cheese brown (you can use the broiler for this as well).
7. Serve topped with avocado & scallions (optional).

Note

If you don't have fresh corn, you can use frozen as well, just alter cooking time accordingly.

 

WIAW #86

breakfast

Happy Wednesday!  I missed the party last week so I’m back to participate today.  I always go a little crazy on my first grocery shopping trip after vacation so our fridge is completely chock full of yummy food right now.  I’m actually having a hard time choosing what to make for my meals because there are so many good options!  I’m glad that this records Tuesdays eats when the fridge is still full, its a WHOLE different story by Thursday or Friday when I’m scrounging up the last bits of leftovers and stuff in the fridge.

Anyways, here’s my eats!  For breakfast I had some Van’s frozen Whole Grain waffles topped with fresh blueberries.  I also made a chocolate protein smoothie with frozen banana, strawberries, pineapple, almond milk, peanut butter & chocolate protein powder.  YUM!

lunch

For lunch I had a salmon burger that I picked up from the farmer’s market along with a spinach salad and some cottage cheese.

snack

For an afternoon snack I had some greek yogurt with chia seeds, blueberries and fresh figs.  Aren’t figs so beautiful?  Its like a little surprise every time you cut into one.  They were on sale at the store so I couldn’t help myself.  I never really know what to do with them so I usually just end up eating them in yogurt.  I’m thinking I’m going to try to make a roasted fig spread with the rest of them, I’ll let you know how it turns out.

dinner

I had some leftover lamb from lamb burgers the night before so I cooked up a sauce with eggplant, lamb, spices and Trader Joe’s Bruschetta.  It was delicious! Looking forward to the leftovers today.  I served it over a brown rice quinoa blend and then we had the usual spinach salad on the side.

Head on over to Peas & Crayons to see more Wednesday eats!

 

WHAT MAKES ME HAPPY:

Watching little kids walk.

kidwalk

I love watching kids navigate the whole walking thing when they just learn, its so cute its hard not to smile.  They always go through a stage of looking slightly inebriated, no I’m not laughing at them, I’m laughing WITH them! SO CUTE!!

Lake Champlain Trip

LakeChamplain1

Well, the party is over! The month of vacations is complete, its back to the old grind.  We had a fantastic week in Burlington VT with family and friends.  We’ve rented a house there for the past few years and it’s always a great time that I look forward to all year.

LakeChamplain2

The week is full of kayaking, paddle boarding, swimming, walking & relaxing on the porch reading.  It’s the perfect vacation to decompress, relax and enjoy good company.

LakeChamplain3

We all had a great time but there is someone who definitely beat us all out on the fun-o-meter.  Mr. Oto Van Wigglesworth.  He is OBSESSED with swimming and having a house on the lake is his ultimate dream.  I’m pretty sure he goes to sleep every night dreaming of swimming and wakes up every morning thinking about when we’ll allow him to go back out.  Needless to say he was pretty exhausted by the time we came home.

LakeChamplain4

The greatest part about renting a house on vacation is the ability to cook your own meals and keep things a little healthier.  I didn’t remember to take pics of every meal but I snapped a few.  This night we had grilled chicken shawarma with tzatziki sauce along with a farro vegetable salad and a watermelon, blueberry & feta salad.

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My dad made some amazing fall-off-the-bone ribs one night and we served it with a mint cucumber salad, cole slaw & roasted potatoes.

LakeChamplain6

There were lots of Klondike bars consumed…

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LakeChamplain10

And lots of sunsets enjoyed…

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OH, and I picked 5 pounds of blueberries, hopefully I can make something for you guys before I eat all of them :)

Hope you all had a fantastic week as well!

Beet & Feta Salad with Maple Balsamic Drizzle

BeetFetaSalad1

Hey guys!  Is it Wednesday already?  I seem to be losing track of the days.  We’re currently on a “semi” vacation in Burlington Vermont.  We always rent a house with our family every summer but since it fell only a week after our previous vacation, we knew we wouldn’t be able to take another full vacation right away.  So we opted for joining in but working remotely from here.  It is nice to be able to join in on the festivities but EXTREMELY hard to be sitting on a computer at a desk while I look out at the gorgeous lake in front of me.  As a result I have chosen to spend my non-working time relaxing on the porch or floating in the water and NOT writing blog posts.  Sorry, actually I’m not sorry.  I work so hard the rest of the year, I deserve some relaxation during the summer so I’m going to take what I can get.

Anywho, I made this salad last week and wanted to share it with you but I never got around to it.

BeetFetaSalad2

Last week at the Farmer’s Market I bought an assortment of gorgeous beets.  Some were red, some were golden, and some had this great pink & white striped coloring.

BeetFetaSalad4

I started by scrubbing the beats and trimming the greens off.  then I placed them in a baking dish with a few tablespoons of water and apple cider vinegar.  I covered them with foil and baked at 350 for about 50 minutes.

Beet Feta Salad with Balsamic Drizzle

After they are done roasting, peel the skins off and slice into small wedges.  I made a dressing out of a little olive oil, balsamic glaze and maple syrup.  Season with salt & pepper, drizzle with the dressing and top with crumbled feta cheese and chopped herbs.  Its a little time intensive but the perfect side dish for a summer meal!

Hope you all are enjoying a fantastic summer as well!

 

WHAT MAKES ME HAPPY:

Working with this view.

WorkAtLake

 

I’d rather be out enjoying it but if I have to work, this isn’t a bad view to have…

 

WIAW #85

Breakfast

There’s no better motivation to start eating healthy again than after an indulgent vacation.  You know its bad when your body starts actually craving fruits and vegetables.  I eat them regularly because they taste good and they’re good for you but its an entirely different thing when you crave them like they’re chocolate or chips.

This is what my grocery cart looked like on Sunday:

ShoppingCart

We’ve eaten almost all of the fruit you see there and its only Wednesday.

I missed the WIAW party last week so let’s get going again and look at my eats for today.  For breakfast I had a huge bowl of fruit (pluots, kiwi & stawberries), along with an open faced egg sandwich with guacamole on top.

Lunch

For lunch I had some leftovers from the night before.  I made salmon, corn & avocado enchiladas topped with a green chili sauce.  They were SO good!  I’ll be sharing the recipe with you soon, I’m hoping the photos came out better than this one.

Snack

For an afternoon snack before crossfit I had a bowl of plain greek yogurt topped with blueberries, raspberries & chia seeds.

Dinner

For dinner we had a spinach salad along with some leftovers from the enchilada filling (salmon, corn, onions, & a little cheese).

Happy Wednesday everyone! It feels good to be back :) Head on over to Peas & Crayons for more yummy eats!

 

WHAT MAKES ME HAPPY:

The 0% humidity and gorgeous weather we’re having.  This is how the weather was when we were on the west coast and we seem to have brought it back with us.  My hair is LOVING it!

Our West Coast Journey Part II

WC-Trip2-1

I’m BAAAACK!  Whew, that was quite a trip! A lot of traveling, a lot of walking, a lot of eating and a LOT of fun!  I’m super glad to be home again with our puppy and beautiful New England weather (let’s pretend that tornado didn’t touch down today), but the trip was fantastic!  I tried to capture most of the delicious food we enjoyed since I know you guys love that stuff as much as I do.  Hopefully if you have time to make it to any of these fantastic cities you can give some of these restaurants a try.

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We woke up in Cannon Beach Oregon on Tuesday to a foggy chilly day which was perfect because we were going to be getting in the car to drive to Portland anyways.  Before we left we stopped at Crepe Neptune for some breakfast.  I had a crepe with salmon, spinach, scallions, cream cheese & a mustard dill sauce.  It was SO GOOD! Totally hit the spot for something delicious but light.

After about an hour and a half in the car, we arrived in Portland as the rain subsided and the sun came out.  We checked into our hotel and took a walk to our first destination: lunch.

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I had scoped out the brunch menu at Tasty N Alder before we arrived and I knew that it was going to be right up our alley.  It was probably one of the best meals of the trip.  We started out with some Potatoes Bravas as a little flash back to our Spain trip.  We also shared a breakfast sandwich with a flaky buttermilk biscuit, house made sausage, egg & cheese.  Not pictured was a korean dish with sesame rice, pickled veggies, egg and super flavorful chicken (similar to a bi bim bop).  Everything was melt-in-your-mouth delicious and seasoned to perfection.

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We didn’t really have any agenda in Portland other than to eat and explore the different neighborhoods in the city.  After lunch we headed up to N. Mississippi Ave to walk around the shops.  We also had some smoothies from this fun smoothie truck where you get to blend your own smoothie on a bike-powered blender.  How Portland is that??  We spent the rest of the day walking, walking and more walking.

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For dinner I had made reservations at Olympic Provisions which was hidden in this weird industrial neighborhood but it was certainly worth the trip.  We started off with a cheese board, some home made pickled vegetables and a charcuterie platter including all of their amazing house cured meats.

After appetizers we got an evil idea.  We decided that since we were only in Portland one night, why not head somewhere else to enjoy our main dish?  We had heard a ton about the famous Thai restuarant Pok Pok so we decided to head on over to give it a try for ourselves.

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We arrived at 8:30 on a Tuesday night and they said the wait was going to be over 2 hours.  I was ready to walk away when they said, “unless you’d like to sit at the counter?”  UM YAH! Of course we’ll sit at the counter.  Who would wait over 2 hours when you could sit immediately?  SO, we sat down and got to work right away.

We had to try some of their famous Ike’s wings which did not disappoint, they were probably the best wings I’ve ever had. Ever.  Although we were hardly able to make a dent in them because we were so full, we ordered two main dishes: some ribs with two dipping sauces, sticky rice and vermicelli noodles with catfish, herbs and a sweet peanut sauce.  I had to be rolled out of there but it was worth the trip.

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On Wednesday we woke up super early and jumped on a plane to head to San Francisco.  We were blessed with 2 GORGEOUS days of weather!  We spent most of our time walking the city, up the hills and down the hills.  We walked almost 20 miles while we were there.  The only time we got in a cab was to go to and from the airport.

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We were pretty hungry for lunch by the time we settled in to our hotel so we found a place around the corner.  I had a tuna sandwich with avocado & tomato along with a strawberry green salad and some pickled veggies.

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For dinner we met a friend at Farmer Brown.  They are known for their southern soul food but I opted for something a little different and it was so good!  It was a special on the menu that night: ravioli stuffed with beef brisket and topped with a smoked tomato sauce. Yum.  It was pretty light for pasta, it was the perfect serving size.

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We woke up to a gorgeous sunny day on Thursday morning so we decided to enjoy the sunshine a little bit and walk a mile to a breakfast place that got great reviews on Yelp called MyMy.  It took forever to decide what I wanted but I settled on this omelette with asparagus, scallions, bacon & cheese topped with a grilled tomato.  Let’s just say it was worth the mile walk.

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Later, we decided to make our way down to the Ferry building to check out the Farmer’s Market and all the amazing food shops inside.  I was so jealous of the locals who work around there and get to visit that place for their lunch break every day.  There were SO many incredible options.

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We decided to take a nice seat outside on the water at the Hog Island Oyster Company that had been recommended to us by a few different people.  We shared a bowl of clam chowder and some mussels in a white wine mustard sauce.  OMG. Best clam chowder ever.  The beautiful day and view of the bay didn’t hurt either.

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This is a horrible photo but my dinner was equally as delicious.  We met some friends at a French Vietnamese restaurant called Le Colonial.  We started off with the brussel sprouts which were probably the best brussel sprouts I’ve ever had.  For my main meal I had a shrimp dish with mango, eggplant, veggies & a SUPER flavorful curry sauce. It was a fantastic night of food and even more fantastic company catching up with some friends who live in SF.

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What a great trip! Thanks to all of our fantastic family & friends for all of the suggestions and recommendations, I wish we had time to squeeze everything in.

Now its time to eat as many fruits and vegetables as possible and cross fit my butt off!

WHAT MAKES ME HAPPY (besides vacation):

Coming home to this face.

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He always gives us something fun to come back to.  He was more tired than I’ve ever seen him after playing with his buddies for over a week.  He could barely make it up the stairs but he crawled right into his crate and stayed there for the rest of the day. He’s just starting to get his normal energy back :) Love this little dude!