Saturday, August 5, 2017

Seeds to Sushi

Hi, friends! Happy Saturday!

We stayed out pretty late with Qman last night, so he didn’t get to bed until after 9:00 PM. He was exhausted, so, not surprisingly, he went right to sleep when we got home. A late night here and there isn’t usually an issue for him, but he woke up FIVE times last night. Five! It was totally unlike him, so we’re not quite sure what happened. Maybe his brain was still amped up from the live music? I dunno… he didn’t say much when we asked him, but we’re all pretty tired today.

Qman and I were awake (for the 5th time) at 6:00 AM. We went downstairs, watched a little TV, and ate breakfast together. Recently, I’m loving a seed-tastic overnight chia-flax oatmeal, which is quite delicious, especially with a big ol’ scoop of nut butter. In the mix: 1/4 cup oats, 2 tbsp ground flaxseeds, 2 tbsp chia seeds, 1 scoop collagen, 1/4 cup goat milk, and 1/2 cup water.

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Qman barely ate any of his breakfast, but he downed a Minion banana! 🙂

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A little before 9:00 AM, we all headed to CrossFit for a Saturday partner workout – and, boy, was it a good one! Ok, well, honestly, it kind of sucked. I’m not sure if it was the humidity or I’m just out of shape, but I was struggling.

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After class, I refueled with a Churro protein shake mixed with iced coffee and goat’s milk.

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Back at home, Mal and I played Candyland with Qman before having lunch together.

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On the menu: Spinach salads with chicken (and random veggies from the fridge) for the adults and leftover pizza with garlic hummus, cucumber slices, and blueberries for Qman.

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After lunch, Quinn went down for his nap. I immediately broke out my laptop to catch up on work, but I had the CrossFit Games on in the background. 🙂 Mid-afternoon, I snacked on microwaved blueberries mixed with creamy almond butter. It’s so good – you gotta try it!

Soon after that, Quinn woke up from his nap, so we got ourselves ready to go to our friends’ daughter’s first birthday party. It was a lot of fun, especially seeing the birthday girl enjoy her first taste of cake! 🙂

On the way home, we grabbed sushi and wine for dinner. Mal and I both had a craving for sushi and neither of us wanted to cook.

Sushi + wine on Saturday night = the best!

Mal and I watched 13 Reasons Why (<— we heard mixed reviews, but I’m totally hooked), snuggled with Murphy, and then hit the hay.

What an awesome Saturday! 🙂

Question of the Day

Have you watched 13 Reasons Why? Thoughts?

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We’re Never Leaving the South Shore

Hi, guys! Friday afternoon and evening were so incredibly fun! Seriously, it was probably the best of the summer so far! 🙂

After Quinn’s nap, we took Murphy to the park to stretch his pug legs and give the humans a little exercise of their own. Obviously, Murph Dog was pumped – just look at that face!

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We haven’t been to the park (Bare Cove) in awhile because dogs are now required to be on-leash. It’s a huge bummer because it was the best dog park ever. ***Update: I did some Googling and it looks like both Hingham residents and non-residents can apply to get an Off-Leash Dog Walking Permit. We are definitely going to look into this! Murphy would be so psyched for regular visits to the park again!

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So, when we arrived at the park, the (huge) parking lot was literally empty (ok, there was one car, but usually it’s packed), so we broke the rules and let Murphy run free for most of the walk. Rules were made to be broken! Haha! I mean, there was NO ONE at the park, which was kind of strange considering it used to be bumpin’ all the time.

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Murphy had THE BEST time at the park. He was ping-ponging all over the path – sniffing out new smells with the biggest smile on his face!

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After the park, we headed to Hingham Shipyard for dinner. Trident (and Beer Works) both allow dogs outside on their patio, so we took Murphy with us. (I packed his dinner, so he could eat with us.)

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Qman’s Tegu blocks were a huge hit with the metal table and chairs!

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Mal and I started with oysters, which were just so perfect.

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For my entree, I ordered the garden salad with grilled shrimp on top. It totally hit the spot.

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And, for dessert, we shared the chocolate hazelnut mousse. Mmm!

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After dinner, we walked over to a free outdoor concert.

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And, my gosh, it was a good time! The band played covers of popular country music and everyone was moving and grooving!

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Dance party!

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I love where we live so much. I can’t believe there was a time in my life when I didn’t want to move to the South Shore. I still remember driving to see our first house and thinking it was sooooo far outside the city. I didn’t think I was ready for life in the suburbs, but now that we live here (even more south now), I never want to leave. Ever.

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It was an A+ night for sure!

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Back at home, I snacked on a vanilla almond Health Warrior Chia Bar, which is my favorite flavor. It tastes like dessert, so it was just what I wanted at the end of the night.

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Question of the Day

Do you love where you live? What makes it so special?

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Lemon and Sage Chicken in Cream

inline_lemon sage chicken 2Primal lemon and sage chicken in cream is a riff on Jamie Oliver’s recipe for chicken in milk, an unusual recipe with a fervent following. In Oliver’s recipe, a whole chicken is roasted with an odd combination of ingredients: milk, cinnamon, garlic, sage and lemon. That odd combination turns into a roasted bird swimming in an amazing sauce scented with lemon and sage. You really have to try it to believe how good it is.

But consider trying this version first, which is richer, creamier and even more succulent. Using bone-in chicken thighs instead of a whole chicken cuts down on the cooking time and guarantees juicy, succulent meat. Using whole cream instead of milk results in a sauce that is rich and smooth instead of curdled.

The combination of whole cream, chicken drippings and butter sends the fat content of this dish soaring, which is a good thing if adding healthy fat to your diet is a priority. This lemon and sage chicken is so good and so easy to make that it’s sure to become a favorite.

Servings: 4 to 6

Time in the Kitchen: 25 minutes, plus 45 minutes in the oven

Ingredients

flavors

  • 6 to 8 bone-in chicken thighs, seasoned generously with salt and pepper
  • 1 tablespoon PRIMAL KITCHEN® avocado oil or red palm oil (15 ml)
  • 2 tablespoons unsalted butter (30 g)
  • 8 cloves garlic, skin left on
  • 1 cinnamon stick
  • ?10 fresh sage leaves
  • ?Zest from one lemon (see note below)
  • 2 cups whole cream (1 pint/473 ml)

Instructions

cream

Preheat oven to 375º F/190º C

Recipe Note: For this recipe, strips of lemon zest are better than grated zest. Using a vegetable peeler or paring knife, remove the yellow peel from most of the lemon, being careful to leave the white pith behind. Use a knife to cut the pieces of peel into thin strips.

In an ovenproof skillet that will fit all the chicken, heat the avocado oil/red palm oil over medium-high heat. When the oil is hot, add the chicken, skin side down. When the chicken is nicely browned, flip it over. Carefully tilt the skillet and pour some of the oil out, leaving only a thin layer.

Add the butter, garlic, cinnamon stick, sage leaves and lemon zest. Right when the butter just begins to turn brown, pour in the cream. Bring the cream to a gentle boil and then put the skillet in the oven.

Cook, uncovered, for 45 minutes, until the chicken is done and the sauce is bubbly and thickened.

If needed, add a little salt to the sauce before eating. (The garlic cloves can be easily slipped out of their skins while you eat.)

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5 Berries You’re Not Putting in Your Basket (But Should Be)

Scientists have found that berries as a whole pack more disease-fighting antioxidants than almost any other fruit. So why do many of us stick to the same ol’ blueberries and strawberries when there are a bunch of other under-the-radar options with big health benefits? Here are five to try this summer.

 

Lingonberries

If you’ve ever been to Ikea, you’ve seen these tart Scandinavian berries in jam and alongside meatballs. A 2014 study from Lund University found that their high polyphenol content may offset the effects of a high-fat diet. Try them in Icelandic Provisions Strawberry & Lingonberry Skyr, technically a fresh cheese with a Greek yogurt-like consistency.

 

Marionberries

This sweet-tart cross between two types of blackberries is too fragile to be shipped fresh outside of Oregon, where they’re grown. But you can buy them frozen from Northwest Wild Foods, and for each 2/3 of a cup you add to your smoothie, you’ll pump up the fiber by 8 grams. For a treat, try a small scoop of McConnell’s Eureka Lemon & Marionberries ice cream, made with cream, milk, and organic egg yolks.

 

Goji berries

A 3-tablespoon serving of dried goji berries from Navitas Naturals has 4 grams apiece of fiber and protein, plus 140 percent of the vision-critical vitamin A you need in a day. According to a small study from 2008, people who drank juice made from the cranberry-esque berries for two weeks reported that it improved their digestion and “general feelings of well-being.” Use the dried berries in place of raisins to cut about 16 grams of sugar per cup, or sprinkle goji berry powder from Carrington Farms into your yogurt or smoothies.

 

Golden raspberries

They may look like under-ripe red raspberries, but golden raspberries are actually a recessive mutation of their ruby-colored cousins. Though they have a slightly more delicate flavor and texture, they still pack a powerful punch: One cup contains 8 grams of fiber and fulfills half your daily vitamin C requirements. Look for them in the farmers’ market or the produce section of your grocery store.

 

Gooseberries

While the Cape kind are more like tomatillos, European gooseberries — which have nearly as much vitamin C per cup as a small orange — are actual berries. Somewhat similar in size and flavor to grapes, they come in green, white, yellow, and shades of red. You may find them canned in light syrup, dried or frozen.

 

Juno DeMelo is a freelance writer based in Portland, Oregon.



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