Tuesday, July 3, 2018
Our sweet Quinn is still snapping away on his point-and-shoot camera! (If you missed his previous photos, you can check them out here.) I actually created a private Instagram account to organize his photos, so we could have them made into a book via Chatbooks.
Didn’t this book turn out so well? I gave it to Quinn for his birthday last month, and he thought it was really cool!
Without further ado, here’s the latest edition from Quinn’s camera!
from Carrots 'N' Cake https://ift.tt/2NkomSQ
(But watch out for sharks!!)
Here’s a recap of our first few days on Bald Head Island! We’ve enjoyed plenty of sunshine (and sunscreen), shrimp, and sunsets.
This year’s house is simply gorgeous! It was renovated recently and has ship lap and pretty decor throughout. The size is great, and we’re just off the dunes from the ocean.
M found the perfect nook for chilling out.
Check out all of the aqua accents!
Our group was the first to arrive (we left Cville at 6:45am to get here mid-afternoon) and after some unpacking we put on our suits and cooled off in the waves.
Then the Allens arrived from NYC!
And finally Grammie + Pea!
We had a simple dinner the first night – fresh mahi mahi, corn on the cob and grilled asparagus.
We spent all day Sunday out at the beach. The south shore of the island is so calm and shallow, so it’s been perfect for the kids (and moms!)
The kiddos got matching wearable beach towels!
“Give your mama a kiss.”
We all got in the ocean together – grandparents included and Emmie in her floaty boat – late in the afternoon. The ocean is so warm!
They are almost ready to really play together. Emmie chases Mazen around the house and calls him “Nana.”
Our second night we had a low country boil, per tradition. This meal is always so easy to make for a group. Here’s the recipe that will serve 3-4 so be sure to double for a group.
Breakfasts have been simple yogurt bowls and lunches have been salads so far!
All the summer fruits with greek yogurt and raspberry jam
And a chef’s salad (I steamed the deli meat) with avocado, herbed goat cheese, red pepper, figs, arugula, and homemade dressing. Plus Red, Hot, Blues.
Yesterday we were swimming with the kids when another mother waved us back to shore. Of course we scrambled to get out ASAP! She said they had spotted a shark a block or so down the beach and to watch out for it. We waited to get back in the ocean, and Larbs saw it twice!! I’m not sure how much ocean swimming I’ll be doing for the second half of the week *wide eye emoji!!*
Sea you again soon!
from Kath Eats Real Food https://ift.tt/2KFsHSo
This clean eating Mexican black bean chili recipe is the perfect chili for summer!
I love a versatile dish, and this one certainly fits that description. It’s super easy to make in a pot, slow cooker or Instant Pot and will freeze well if you can’t eat it all right away. Enjoy it warm or cool.
Plus, this recipe is easy on the wallet! It cost me $3 for the veggies and about $.39 for the beans. The broth and other jarred ingredients came about about $6. So this entire pot of chili costs less than $10 to make and it will give you quite a few meals!
WHAT ARE SOME WAYS TO ENJOY THIS CHILI RECIPE?
- Eat it as is, topped with your favorite chili toppings like avocado, a little Greek yogurt (in place of sour cream), fresh tomatoes, and even some cilantro if you like.
- Serve this over brown rice to create a complete protein without meat.
- Ladle it over some pasta for a wonderful, summery pasta dinner.
- Spoon this over a slice of clean eating corn bread.
WHAT IF YOU CAN’T EAT IT ALL?
- Freeze it in portioned size containers for up to 4 months.
- Keep it in the fridge for up to 4 days.
- Share it with friends!
WHY MAKE THIS CHILI?
- It’s budget friendly (under $10).
- This chili is totally plant-based (vegan), but you can add meat if you prefer.
- It’s versatile – you can enjoy it several different ways.
- It’s a totally easy-to-make, one-pot meal.
- And yes, because it’s delicious!!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING MEXICAN BLACK BEAN CHILI RECIPE:
Clean Eating Mexican Black Bean Chili
A deliciously versatile chili you can enjoy warm or cool, over pasta, rice, with or without meat, and more! The possibilities are endless!
- 1 cup dry black beans ((rinsed))
- 4 cups vegetable broth
- 28 oz. can diced tomatoes
- 1 cup chopped red onion
- 2 cups chopped red bell pepper
- 1 1/2 cups salsa ((whatever your favorite clean salsa is))
- 2 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. ground cumin
- 1 tbsp. ground coriander
- 1 tbsp. paprika ((chili powder could work too if you don't have paprika))
INSTANT POT INSTRUCTIONS:
Combine all the ingredient in the IP insert and stir to combine. Put the lid in place and close the vent. Use the manual setting and set to 35 minutes. Use a natural release for at least 20 minutes. Vent any remaining steam completely, then open the lid.
STOVE TOP INSTRUCTIONS:
Combine all ingredients in a large stock pot with a lid and bring to a boil. Reduce heat to a steady simmer with the lid on. Keeping the lid on the pot, cook until the beans are cooked through. Note that your yield may be slightly less if you cook this on the stove due to the liquid cooking out more. You can add more broth if you like, to make up for that.
SLOW COOKER INSTRUCTIONS:
Combine all ingredients in a slow cooker and stir to combine in the crock.
Set the crock to high for 6-8 hours or low for 8-10 hours.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
from The Gracious Pantry https://ift.tt/2lNFtQq