Green Smoothie: Recipe & Meal Prep

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I’ve said it before and I’ll probably say it a few more times…

Green smoothies are my favorite go-to breakfast!

They’re quick, easy, filling and best of all, healthy! [this smoothie is right under 300 calories] But they aren’t so quick & easy if you have to slice & dice all your fruits and such in the morning, not to mention not all of those fruits will last long enough for you to make all your smoothies [damn you perishable items]. So here is my take on how to “meal prep” your smoothies ahead of time – ensuring they’re always quick, easy and oh so tasty! Continue reading

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Roasted Chickpeas & Edamame

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We are snackers.

My husband can be found multiple times a day staring into the pantry or the fridge just “looking for something to snack on”. If there are chips, cookies or any junk food in sight it will be devoured first and in a matter of days while the carrot sticks and strawberries go bad. I learned if there aren’t unhealthy snacks at our disposal, we will eat what is there – so always keep healthy snacks on hand!

One of our go-to snacks when we’re craving something salty and crunchy is roasted chickpeas and edamame. Follow the easy, foolproof steps below and you’ll be crunching on these healthy bites in no time!

Roasted Chickpeas

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Ingredients:
1 -2 cans chickpeas
Oil
Spices (I used salt, pepper and cayenne pepper)

Directions: 

  1. Preheat oven to 425 degrees
  2. Drain and rinse chickpeas.
  3. Place on paper towel lined cookie sheet and rub to dry. During this process you are also loosening the “shells”. You can also gently pinch the chickpeas between your fingers to remove the shells. You don’t have to get everyone but I just take some time while the oven is preheating to remove as many as possible. I think this creates crunchier chickpeas.
  4. Remove paper towel and drizzle with olive oil – just enough to help the spices stick. Too much and the chickpeas will stay slightly soft.
  5. Sprinkle with spices or any flavor combination you choose. Mix until chickpeas are well coated.
  6. Roast in the oven for 30-40 minutes, stirring every 10 minutes.
  7. Remove and enjoy or let cool completely before transferring to a storage container.

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Roasted Edamame

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Ingredients:
1 -2 bags frozen edamame (defrosted)
Oil
Salt

Directions: 

  1. Preheat oven to 375 degrees
  2. Drain defrosted edamame.
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  3. Place on paper towel lined cookie sheet and rub to dry. Remove any extra stems or shells that may have made it into the batch.
  4. Remove paper towel and drizzle with olive oil and salt generously. Mix until well coated.
  5. Roast in the oven for 50 minutes stirring halfway through.
  6. Remove and enjoy or let cool completely before transferring to a storage container.

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    Comment below some of your favorite healthy snacks – salty and sweet!

Bee Keeping: Shore Thing Lavender

Last year my family started the adventure of a lavender farm on the Eastern Shore of Virginia, with my mother being the fearless leader, green thumb and brains of the operation. We all have done our fair share of weeding and tending to the plants and are proud to be entering our second year.

This year we’ve added an exciting addition – BEES! The bees will not only pollinate the lavender plants, but provide healthy local honey to customers.

Shore Thing Lavender also has an amazing line of natural, organic products for the body, home and culinary use. Be sure to follow along with our journey and adventures at the site below!

Source: We have bees!

Copy Cat: Japanese Pan Noodles

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Leep and I have recently discovered the wonder that is Noodles & Company. My favorite being the Japanese Pan Noodles with chicken. Leep had the brilliant idea of trying to recreate this with the leftover soba noodles we had from making our spring rolls last week. With Gunnar allotting a maximum of 15 minutes for us to scarf down food before crying, this is a perfect easy, quick fix meal! Now while they didn’t quite compare with Noodles & Company – they’re were still super delish!

pannoodles2.jpg*Note to self – take better pictures!

Serves 2-4
Cook Time: 15 mins

2+ sleeves of soba noodles (~6.5 ounces)
1 cup broccoli (cut into florets)
1/2 carrots (julienne, I just bought shredded carrots – shhhh)
1/2 cup green peppers (cut into bit sized chunks)
2 chicken breasts (cubed)
1/2 T fresh ginger (minced)
1/2 T garlic (minced)
1 1/2 T sesame oil
1 T canola oil
1/2 cup sweet soy sauce
Salt, pepper & chili flakes
Cilantro
Black sesame seeds

  1. Cook noodles in boiling water until al dente, drain & cool in cold water.
  2. Once noodles are drained and cooled toss with 1T sesame oil.
  3. In a large saute pan over high heat add canola oil and saute peppers & broccoli until tender and slightly blistered.
  4. Add chicken, carrots, ginger, garlic, remaining sesame oil and soy sauce to the pan. Cook for about 2 mins then add noodles allowing to caramelize and get crispy and golden in some places.
  5. Salt, pepper and add chili flakes or extra soy sauce to your liking. Finish with cilantro leaves and sesame seeds.

Springtime Ready Skin

It’s in the 70’s all this week and I couldn’t be happier that Spring is right around the corner! Spring also means tank tops, dresses and showing more skin. I took great care of my skin while pregnant but after Gunnar arrived and this winter, my skin has been neglected.

Shore Thing Lavender is an amazing local small business who delivers quality, all natural products for your body all over the country. Here are some of my favorite products to help get your skin Springtime ready!  Continue reading