Sunday, August 11, 2019

I Slept 10 Hours… and I’m Still Tired [Timestamps]

Hi, friends! First things first: I slept 10 hours… and I’m still tired. How does that happen!? Oy. More on this in a minute!

So, I’m blogging from bed this evening. I put Quinn to bed and then just didn’t feel like watching TV, so I grabbed my laptop and started working on this recap from the day. I’m hoping to bring back more “day in the life” content after polling followers on Instagram. I’d say a good 90% of the replies I received were related to everyday life, family adventures, and daily meals. CNC basically started as a personal online journal, so I hope that’s where it ends up in the future. Full circle, right? 🙂


Quinn slept until 7:15 AM (!!) this morning, but I was so groggy when he came into our bedroom, Mal actually ended up going downstairs with him, which meant I got another 40 minutes of sleep. I honestly can’t remember the last time I slept until almost 8:00 AM, especially after going to bed at 10:00 PM the night before. Guys, I slept for nearly 10 hours! That’s UNHEARD OF.

When I check my sleep tracker on my FitBit, I barely ever hit more than 7 hours of sleep. Usually, I’m in the 6-7 hour range, and I’m honestly impressed by anyone who can get 8+ hours of sleep. How do you do it? Do you have a tiny human living with you? Haha! Ok, I honestly love that Quinn is an early riser, and I’ve always loved our mornings together, but sometimes I just want to sleep in, ya know? I go to bed pretty early, but I still can’t make that magical 8 hours happen. Any tips or advice? Anyone else in the same boat?

Ok, I’ve rambled on long enough… let’s get going with this recap, shall we? 🙂

Driveway workout yoga mat and brooks running sneakers

8:42 AM: Woohoo, pancake breakfast! The boys eat Mal’s famous cake-like pancakes, and I enjoy Pamela’s (gluten- and egg-free) Protein Pancakes with cinnamon and maple syrup on top. Mmm! I also had an iced coffee with Nutzest Smooth Vanilla protein powder and Nutpods.

Brooks Running sneakers and a yoga mat on the ground shot from above

10:14 AM: Driveway workout! I did a running + bodyweight workout. I used a yoga mat for push-ups on my knees. FYI: My sneakers are the Launch 6 from Brooks, which are on sale at Zappos (free shipping) for just $74, and there are lots of colors available! 🙂

10:45 AM: I’m feeling kind of snack-y (and thirsty) after my workout, so I slice up a cucumber (from our friends’ garden) and sprinkle on some sea salt.

10:47 AM: I share a few cucumber slices with Murphy, who is just a tad excited!

11:07 AM: Quinn and I break into his new Kiwi Crate. This one actually includes 3 mini projects, and it keeps us busy for a couple of hours!

A big Pyrex bowl with kale salad, black beans, and salad dressing

12:14 PM: We take a break for lunch. I hadn’t done any meal prep yet for the week, so lunch was a random mix of throw-together ingredients. In the mix: kale, black beans, Banza pasta, and leftover lemon tahini dressing from CAVA. It probably sounds a little strange, but it worked! 🙂 Lunch was definitely delicious, nutritious, and super satisfying!

Pug sitting in the grass at a park in Hanover, Massachusetts

2:47 PM: Park time with the boys! It was such a beautiful day, so we headed out for some fresh air and activity at Forge Pond Park.

A white bowl of homemade kale chips with a pug on the couch

3:01 PM: It’s too hot for pugs! Murphy lays down in the grass to cool off… while Quinn takes off his sneakers! 🙂

4:17 PM: Back at home, I’m exhausted and plop my butt on the couch. I watch half of an episode of “Summer House,” snuggle Murphy, and eat some kale chips while Mal and Quinn play baseball outside. WHY am I so tired after getting so much sleep the night before?!

6:13 PM: Dinnertime! On the menu: A rice bowl made with kale, shredded red cabbage, roasted Brussels sprouts, roasted red onions, baked chicken breast, and easy peanut sauce drizzled on top. It was SO GOOD!

7:26 PM: I finish off the night with – not one, but two – rice crispy treats that Quinn made. I gave him instructions and supervised, but he did everything else. His first batch of rice crispy treats turned out great!

Question of the Day

How often do you get 8 hours of sleep?

Any advice for prioritizing 8 hours? 


The post I Slept 10 Hours… and I’m Still Tired [Timestamps] appeared first on Carrots 'N' Cake.

from Carrots 'N' Cake

Chicken Hemp Meatballs with Romesco Sauce

Pasta and meatballs are a classic, comforting dish, but there’s more possibilities than the carb-heavy grain pasta and beef meatball version. You’ll find these chicken hemp meatballs to be a little lighter and more nuanced. Over a helping of spiralized zucchini, it’s the perfect match of freshness and taste, but let’s not stop there. With a rich but bright Romesco sauce, this dish opens up a whole new world of Italian flavor.

Tips: Enjoy these meatballs over your favorite primal noodle. You can use raw zucchini noodles or lightly saute or roast them prior to eating. You can also serve these meatballs over cauliflower rice, spaghetti squash or sweet potato noodles. If you don’t have hazelnuts, you can switch up the romesco sauce by substituting almonds or walnuts. For more flavor, roast the nuts prior to blending them into the sauce.

Servings: 3

Prep Time: 25 minutes

Cooking Time: 60 minutes



  • 12 oz. ground chicken thighs
  • 2 Tbsp. EVO Hemp Hearts
  • 2 Tbsp. minced red onion
  • 2 Tbsp. chopped parsley
  • 2 Tbsp. almond flour
  • ½ Tbsp. olive oil or avocado oil
  • 2 cloves garlic, minced
  • ¼ tsp. ground black pepper
  • ¼-1/2 tsp. salt
  • 1 large egg

Romesco Sauce

  • 1 red bell pepper (about 1 cup) + drizzle of Primal Kitchen Avocado Oil
  • ½ roma tomato (about ¼ cup)
  • 3 Tbsp. hazelnuts
  • 2.5 Tbsp. chopped parsley
  • 1.5 Tbsp. olive oil
  • 1/2 Tbsp. red wine vinegar
  • ½ Tbsp. EVO Hempseed Oil
  • 1 clove garlic, minced

For serving:

  • 2 cups spiralized zucchini
  • Chopped parsley and hemp seeds, to garnish


Preheat your oven to 375 ºF. Rub avocado oil all over the pepper and tomato and place it in the oven on a parchment covered sheet pan or oven-safe dish. The tomato will only need 15-20  minutes to be nicely roasted. Remove the tomato and set it aside once roasted and soft. Flip the pepper every 15 minutes or so until the skin of the pepper is nicely charred. This will take about 50-60 minutes in all. Set the pepper aside with the tomato to cool.

In a bowl, combine all of the meatball ingredients together. Allow the mixture to rest for 5 minutes. Form 9-12 meatballs from the mixture and place them on a lightly oiled sheet pan or glass dish. Bake for about 20 minutes or until they reach an internal temperature of 165 ºF.

Peel the stem of the pepper off and discard the stem and the seeds inside of the pepper. Run the pepper under water and peel off and discard the skin of the pepper. Place the pepper, tomato, and remaining romesco ingredients in a blender or food processor and blitz until the nuts are small and a sauce forms. You can leave the sauce a little rustic and chunky or blend it more to make it smooth.

Spoon some of the romesco sauce over your zucchini and top with the chicken meatballs. Spoon the remaining sauce on top and garnish with chopped parsley and hemp hearts. Enjoy!

Nutritional Information (3 servings, per serving):

  • Calories: 435
  • Total Carbs: 14 grams
  • Net Carbs: 10 grams
  • Fat: 28 grams
  • Protein: 33 grams

The post Chicken Hemp Meatballs with Romesco Sauce appeared first on Mark's Daily Apple.

from Mark's Daily Apple

Raspberry Lemonade Recipe

This raspberry lemonade is the perfect thirst quencher for the lingering, hot days of summer.

Now that I live in the south, I have a full appreciation for the ritual of sipping a cold drink on a… Read more →

from The Gracious Pantry