single jar berry jam!

A week or so ago, a friend and I took a trip to a “u-pick” farm with our daughters. We loaded the girls up in the car, and set out to have a fun day. When we got to the farm, I put Nori Luz into her carrier and off we went to pick some strawberries. This plan wasn’t well thought out, as I ended up doing what seemed like 100 squats with baby attached to me while grabbing strawberries. Luckily, the raspberries and blueberries were a little easier to grab. Regardless, I ended up with about a pint of both strawberries and raspberries and about 1/3 pint of blueberries, as they weren’t really ripe yet. When I got home, I washed my fruit, put the baby down for a nap and made some jam! I made just enough to fill a pint sized mason jar. I’m not sure if I didn’t add enough sugar, or if my blueberries were a little too tart, but I ended up with a refreshingly sour jam. The next morning, I woke up feeling like I had been hit by a train – my legs were so sore from squatting at the farm that I could hardly even walk. I felt so unhappy, but then I remembered that all the pain was worth it and hobbled down to my kitchen, and made myself some toast and jam and everything was alright.

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What you need:

  • 2 pints berries (I used 1 strawberry, 1/3 blueberry and 2/3 raspberry)
  • 1 cup sugar

Place fruit and sugar into a medium saucepan and cook over a medium flame. While waiting for a boil, mash down fruit with a wooden spoon or a potato masher. Once boiling, cook for 2-3 mins, stirring. (Be sure to taste the jam for sweetness, mine was tart, if too tart, add up to 1/2 cup sugar.)Remove from heat, place in jar and refrigerate for up to 2 weeks. ENJOY!

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chickpea and cauliflower coconut curry!

I love curry. I don’t order it too often when I go out to eat because most of the curry’s that I am interested in contain potato, and I am allergic. I rarely make curry at home, but I think that needs to change. Making curry isn’t hard to do and also is similar to stew, in the sense that you need to let it simmer for a while, which is the best because you essentially set it up, and walk away. Love it. I paired this curry with coconut brown rice, but it would also go well with plain rice (brown or white) or with some naan. This made enough food to feed me and my husband and to have left overs (enough for one large meal or two small ones).

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What you need:

  • 1 tsp vegetable oil
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 3/4 tbs curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 8 oz coconut milk
  • 8 oz chickpeas (or about 1/2 a can)
  • 1/2 a head of cauliflower, broken into florets
  • cilantro
  • lime

Heat oil in a medium sauce pan. Add onion, and cook over medium high heat until transparent. Toss in garlic and spices. Add in the rest of the ingredients and bring to a boil. Cover, reduce heat to simmer and cook for 25 minutes. Top each serving with some cilantro, to taste and a lime wedge. Serve over rice or with naan. ENJOY!

orange avocado salsa!

I love to buy clementines from the store when they are in season, but I always have a hard time finishing the whole bag. They just give you so many!! I suppose getting a lot is better than not, but I’m not really one to want to eat 3 or 4 clementines at a time every day for a week. Some people are, I guess. In order to use up some of my clementines, I decided to use one in a salsa that I served with salmon and homemade tortilla chips! It was a nice change to the normal sides we eat, and since it was light and fruity, it made the whole meal feel really sunny.

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What you need:

  • 1 avocado, chopped
  • 1 1/2 clementines, peeled and cut into small pieces
  • juice of 1/2 lime
  • cilantro (to taste)
  • salt and pepper (to taste)

Combine all ingredients in a bowl. Enjoy!

sweetened by nature oatmeal!

Okay, so this is hardly a recipe, but what I made for myself for breakfast this morning is SO GOOD and SO HEALTHY! I’ve been trying to incorporate dates into my diet a little more, as I read a study that said women who consume 6 dates a day in their last 4 weeks of pregnancy have shorter labors. I really love dates, but eating six in one sitting is a little much. I need to break them up throughout the day. This morning I made myself some oatmeal with almond milk, sliced bananas, dates,coconut flakes and cinnamon. OMG ITS SO YUMMYYYYYY! There is no added sweetener except for the fruit, and it is perfect.

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What you need:

  • 1/2 cup quick cook oats
  • 1 cup almond milk
  • 1/2 banana, sliced
  • 2 medjool dates, halved and then halved again
  • cinnamon, to taste
  • coconut, to taste

Prepare your oatmeal on the stovetop or in the microwave. Top with cinnamon, bananas, dates and coconuts. ENJOY!

chicken salad!

I love going on picnics on sunny days. It’s just so fun to put little snacks into tupperware and pack em all up in a big bag with a quilt and set up shop in a nice plot of grass. Mila, my yorkie, loves to come too. She is so little, we can just shove a stick into the dirt and hook her leash on it and she can’t get away. With all the food we bring, she doesn’t want to go away anyway! Yesterday, was a perfect picnic day. We went around 5, once it had cooled down a little bit and both my husband and I finished up our separate activities for the day. I packed us grapes, raspberries, cheddar cheese, crackers, avocado, chicken salad and perrier. I had only made chicken salad one time before, and I didn’t like what I did the first time. I tried to make it just like tuna salad, but lets face it, chicken salad is different. It turned out bland and boring. This time, it was different. This time, it was amazing!! Rather than using lemon to add a little tang, I used greek yogurt! I also threw in some apples and walnuts to make it more vibrant. It was fantastic – the perfect addition to our picnic basket. I look forward to our next picnic, because I am definitely going to pack this again.

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What you need:

  • 1/4 cup mayo
  • 1/8 cup plain greek yogurt
  • 1.5 cups cooked chicken, chopped
  • 1/4 cup walnuts, chopped
  • 1 stalk celery, chopped
  • 1/2 green apple, chopped
  • 1 green onion, sliced
  • pepper, to taste

In a large bowl, combine mayo and yogurt. toss in chicken, walnuts, celery, apple and onion and mix until combined. Add pepper to taste. ENJOY!

basic fried rice!

The other day, I went out for sushi with my friend who can’t eat rice. She special ordered some hand rolls and I also ordered myself a hand roll. When mine came, it also didnt have rice in it. I wanted rice, so I ordered a side and proceeded to use about one tablespoon of it to fill my hand roll. I was glad that they got confused about our order, because now I had pre-made rice to make fried rice the next day!

The fried rice I made is pretty much a base, but I was wanting to do something simple. To jazz it up, you could add some peas and carrots and a meat of your choice!

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What you need:

  • 2 cups cooked rice
  • 1 egg
  • 1/2 tsp salt
  • 2 tbs sesame oil
  • 2 tsp soy sauce
  • 1-2 chopped green onion

In a small pan, scramble your egg and set aside. In another pan, heat oil and add in rice. Stir fry for a few minutes, then add soy sauce, salt and egg. Allow to cook together for 1 – 2 mins, remove from heat and stir in green onion. ENJOY!

sweet potato hash with baked egg!

Being allergic to potatoes makes breakfast time stink, sometimes. Potato hashes, hash browns and the like always have me yearning for something comparable. Sometimes when I go out for breakfast, I’ll order grits for my side, but usually I just huff and puff and get a side of fruit. This morning, I had a little extra time on my hands – my husband worked until the early morning and wanted to sleep in – so I helped myself to some melon and made a slow meal. We had a sweet potato and some chorizo, and I decided to give a hash a shot. If you have a lot of time on your hands, make it all at once like I did – or, make the hash the night before and then bake in the egg the next morning. Either way, you’ll end up with a hearty, potato free meal, that felt and smells exactly like the real thing!

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What you need:

  • 1/2 onion, diced
  • 1/2 tbs butter
  • 1/4 lb chorizo
  • 1 sweet potato, cubed
  • 1 garlic clove
  • 2 tsp rosemary
  • 1 tbs olive oil
  • 2 eggs

Preheat oven to 450.

In a pan over medium high heat, melt butter. Add in onion, lower heat to medium and brown for about 15 minutes. Set aside.

In another pan, cook chorizo. Set aside.

In the meantime, toss together sweet potato, olive oil, garlic and rosemary and spread onto a foil lined baking sheet. Bake for 30 minutes. Pour into a bowl and add chorizo and onions. Cover and refrigerate until next day, or if doing it same day, separate into two ramekins and lower oven temperature to 425. Make a well in each ramekin and crack your egg into it. Add salt and pepper and bake for 15-20 mins – until egg whites are solid.

ENJOY!

pasta with mushrooms and cherry tomatoes!

Pasta is my go to meal when I’m feeling extra hungry. It doesn’t take too long to make, and is super filling! Usually, I like to pair my pasta with a simple marinara, but yesterday, the sun was shining and that inspired me to create something a little more fresh. I had some baby bella mushrooms and cherry tomatoes, and decided to whip together a quick olive oil based “sauce”. What was nice about it, is that each flavor stood out on its own – every bite was a little different! It was a great lunch for a spring day.

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What you need:

  • 1 pint cherry tomatoes
  • 1 cup sliced mushrooms
  • 1/4 cup diced onions
  • 1 clove garlic, minced
  • 1/2 lime, zested
  • 1/2 tsp oregano
  • 1 1/2 tbs olive oil
  • salt and pepper, to taste
  • parmesan cheese, to taste
  • 12 oz pasta of your choice

Cook pasta according to box – set aside.

Heat olive oil over medium high heat in a large nonstick pan. Add onions, sliced mushrooms and salt and pepper. Saute until they’re soft and tender. Add lime zest, garlic, oregano, tomatoes and a little more salt and pepper and cook for 2-3 more minutes – until tomatoes are warmed through. Remove from heat and squirt a little lime juice on top. Toss with your cooked pasta and top with parmesan cheese.

ENJOY!

perfect boiled egg!

Boiled eggs are one of my favorite breakfasts. I personally like the yolk a little runny – I guess you could call them soft boiled. It took me a while to find a way to boil eggs and not have the white part be weird and chewy or to over do the yolks, but once I figured it out, my love for boiled eggs grew. My favorite thing about boiling eggs is that you can just stick them in a pot and take care of a bunch of other things while they cook – they require absolutely no attention! If you like your boiled eggs super runny, lose a minute from my instructions, if you like them super hard, add two or three. With Easter right around the corner – this recipe could be more useful than you’d have imagined!

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What you need:

  • Small pot with lid
  • Egg(s)

Fill pot with about 2″ of water , drop your egg(s) inside and cover. Turn burner on high heat and set timer for 10 minutes. When timer goes off, remove eggs from water, run under cool water, peel and ENJOY!

poached egg and avocado toast!

Over the weekend, my husband and I decided it was time to change up our bathroom a little. We have had the same shower curtain and bathmat since we lived in our old apartment and decided to get rid of them! We drove to bed bath and beyond and got ourselves a new, memory foam bathmat and a cute black and white striped shower curtain. Since we made our decision super fast, we decided to browse around the store a little bit. I’ll tell you, my husband and I could do some real damage there. Both he and I love to buy things, be them necessary or absolutely stupid and that place could honestly destroy our bank accounts. Luckily, we made it out of there without going too crazy – but we did get an egg poacher – and I can say with full fledged honesty that it has changed my life. This morning we had one of my favorite breakfasts ever, but instead of with a fried egg, the egg was poached and that makes it healthier and even more delicious if you ask me! I found it to be so amazing, I had to share with you guys!! This recipe will make you two poached egg and avocado toasts.

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What you need:

  • 2 eggs
  • 2 slices of ham
  • 1/2 avocado
  • 1/2 tsp lemon juice
  • tsp olive oil
  • 2 slices of bread
  • salt and pepper

In a medium saucepan, poach two eggs. (If using a poacher like mine, boil about 1in of water, crack eggs into egg holder, reduce heat and cover for 8 mins. If poaching without a poacher – good luck – I’d ask google for help.) In the meantime, mash avocado in a bowl with olive oil and lemon juice and set aside. In a small pan, brown your ham slices to your liking while toasting your bread at the same time. When everything is finished, put toast down first, then ham, then avocado and then egg. Top with salt and pepper. ENJOY!