Doin' Some Cookin'... Slow Cooker Apple Pie Steel-Cut Oatmeal

I'm slowly becoming a "not morning" person. I use to be an all-day person rising before the sun and now I terrify myself in the early morning hours, not because of the way I look, although, a couple more hours of beauty sleep may put me at super model status, but because of my desire for quiet and an extra two hours to acclimate to the day. Who am I becoming? My mother!!!... and I say that sincerely, love her lots!

This oatmeal is intended to be made the night before but if you are like me and prioritize movie marathons ahead of cooking, then make this right when you wake up, grab your coffee, lounge around all of Sunday morning, and have this for brunch instead.

This is sort of a two-fer, you get yummy breakfast and your place will be perfumed with the sweet scent of apples and cinnamon. Your kid will think you made apple pie and you get to crush that notion when they find out it's oatmeal. Sweet revenge, literally, for them talking your ear off about Pokemon which you know nothing about.

So... my internal body clock is off with my waking hours being outta whack and not conforming to society's norms regarding seasons as this recipe would be perfect for Fall and this is perfect for feeding the ghrelin monster in those first couple hours of waking. But, I've always been seasonally challenged and my waking hours are now closer to afternoon on the weekends... I also chop my hair off in the Winter and eat soup in the Summer. Rebel status.

No matter the season or time of day... make this!

Slow Cooker Apple Pie Steel-Cut Oatmeal

Adapted From: MyFitnessPal

Makes 5 Servings

Stars of the Show:

• 1 cup steel cut oats
• 4 cups vanilla almond milk
• 2 granny smith apples (or whatever you have on hand), chopped into bite sized pieces
• 1 tsp coconut oil
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 2 tbsp maple syrup
• splash of lemon juice
• topping ideas, optional: peanut butter, chopped pecans, freshly chopped apples, brown sugar, spoonful of salted caramel sauce

And Action:

Add all of the ingredients into your slow cooker excluding the toppings, stir well. Cook on low for 8 hours or high for 4 hours. Give it a good stir. Add toppings if desired. You can store the leftovers in the fridge for up to 1 week. To reheat, add a splash of almond milk and heat up in the microwave.

If you are pressed for time, throw the ingredients excluding the toppings in a pot over the stovetop for 7-10 minutes, stir, and add toppings if desired. Enjoy!

Doin' Some Cookin'... Roasted Butternut Squash Soup

This is my first time making butternut squash soup but have had it out at restaurants on multiple occasions. The most memorable bowl of butternut squash soup I've had was at Smith and Wollensky two years ago for Thanksgiving, it was served with a truffled mustard cream. Ah-mazing!

Being that I've come down with something (I'm extremely exhausted today!) the only thing I crave is soup. Needing to use up some butternut squash I picked up last weekend at Whole Foods and stumbling across a recipe for this soup was good enough reason to use up any energy I had left in me to get in the kitchen and make this.

I served this soup with grilled turkey cheese sandwiches for a filling lunch which was the perfect combo. If you want to keep it lighter you could serve with a handful of crackers. If you'd like you can also top with some toasted pumpkin seeds and bacon.

This soup is so easy to make. Be sure to double the batch so you have plenty of leftovers. Trust me, you'll thank yourself later.

Roasted Butternut Squash Soup

Adapted From: The Simple Veganista

Makes 2-3 Servings

Stars of the Show:

• 1 butternut squash, peeled, seeded, and cubed
• 3 roasted garlic cloves
• 2 tbsp shallots
• 1 tbsp onion powder
• 1 tbsp olive oil
• sea salt, to taste
• dried rosemary, to taste
• cayenne pepper, to taste
• dried thyme, to taste
• water or veggie broth, to taste

And Action:

Preheat oven to 400 degrees.

Toss the butternut squash with olive oil, onion powder, sea salt, rosemary, cayenne pepper, and thyme. Spread on a baking sheet and roast for 40 minutes, stirring about every 10 minutes, until fork tender and golden brown. 

Place the roasted butternut squash in a food processor with the garlic and shallots and pulse with water or veggie broth (add in small increments until desired consistency is reached). Enjoy! 

Livin' It Up... What I'm Loving This Week

ONE: This pep talk:

TWO: Being introduced to these blogs, Ashley Brooke Designs, Damsel in Dior, and Style Within Reach. Excited to follow!

THREE: These simple tips for success:

FOUR: The movie Gone Girl is so good.

FIVE: My mom and knowing that I will get to see her in Las Vegas one week from now!!!

SIX: Shared on Facebook: Tom Hanks Reenacts All of His Films in 6 Minutes. My favorite skits were Turner & Hooch, Sleepless in Seattle, Captain Phillips, A League of Their Own, You've Got Mail, Catch Me If You Can, and the absolute best was Castaway!!!

SEVEN: Admitting that I scope out competition. If I'm taking my workout to the treadmill and there is someone else next to me I like to try and beat their time and pace but if it's in Zumba class I don't like to position myself too closely to that person just in case they are really that good. 

EIGHT: I would love to add these Marbella Sandals from J. Crew to my shoe collection. 

NINE: Obsessed with all things Nike and having a desire to add these Nike Flyknit Lunar 3 running shoes to my collection. Love them!

TEN: Added the book, Beneath the Surface by John Hargrove, as my next "must read". I am intrigued by animal attacks because of the obvious lack of verbal communication between an animal and human to really understand the why of an attack. I enjoy documentaries like Blackfish and Shark Week. 

Doin' Some Cookin'... Carrot Ginger Soup

I strive to lead a healthier lifestyle with cleaner and healthier eating. Sometimes I slip up, like today, when a coworker surprised me with a Philly cheesesteak sandwich with fries but I only ate half of the sandwich though. Small victories.

After a long day at work and dealing with a rowdy little boy it takes everything I've got left in me to get dinner on the table most nights. That's not going to happen without planning the menu the night before and worst case there's always Plan B... sandwiches... which as a working mom happens more than I'd like. But it's not just dinner either, there is breakfast, lunch, and snacks, it's all very exhausting.

Onto the soup...

Sweet carrots are cooked down, mixed with spicy ginger, and has a velvety texture. This is mostly veggies so it's super healthy, can be made ahead of time, and freezes well. Serve with a side of buttery crusty bread. Next time I would garnish with toasted sesame seeds, toasted pumpkin seeds, or sunflower seeds for some crunch.

While you're waiting for the soup to simmer this is the perfect opportunity for some family time. I've been trying to teach Little Man how to play some card games I learned as a kid.

Also... the change in weather has everyone in our office at work sick and I've caught the cold bug. Thank goodness this makes a large batch and I think this may help to bring me back to health.

Carrot Ginger Soup

Adapted From: Fashionably Employed

Makes about 6 cups

Stars of the Show:

• 2 bags of shredded carrots
• 1 tbsp onion powder
• 4 roasted garlic cloves, minced
• 3/4 tsp ground ginger
• 4 cups low sodium veggie broth
• 2 tbsp olive oil

And Action:

Heat olive oil in a medium pot over medium high heat for 2 minutes. Add carrots and onion powder. Cook for 5 minutes, stirring frequently. 

Add ginger and garlic and cook for 2 minutes, stir frequently.

Add 2 cups of veggie broth, bring to a simmer, cover, and simmer until carrots are soft, about 30-45 minutes. 

Pulse the mixture in a food processor adding the additional 2 cups of veggie broth until smooth. Enjoy!

Doin' Some Cookin'... Chipotle Chicken Enchiladas

As a kid when we'd go out for Mexican food I always ordered chicken or cheese enchiladas, in my teens it was chicken chimichangas, and now as an adult I prefer tableside guacamole and ceviche.

I tend to get disappointed if I order enchiladas because I don't like how they are swimming in sauce. The soggy tortilla texture is a turn off and they feel like such a gut bomb. I have found the solution and that is to make them myself.

This recipe is hands down the best I've made to date with minimal fuss making it perfect for a work night. These have the perfect amount of spice and not swimming in sauce. Smokey, slightly spicy, and absolutely delicious. Feel free to switch it up with a different proteins or adding veggies.

Chipotle Chicken Enchiladas

Adapted From: Hezzi'D's Books and Cooks

Makes 4 Enchiladas

Stars of the Show:

• 1 tbsp olive oil
• 1 tbsp all purpose flour
• 1/2 tbsp chipotle chili powder
• 1/2 tsp paprika
• 1/4 tsp oregano
• 1 chipotle pepper in adobo sauce, minced
• 1 (6 oz) can tomato paste
• 1 (8 oz) can tomato sauce
• 1 cup chicken stock
• 3 roasted garlic cloves, minced
• 3 pan seared chicken breasts, cut into bite sized pieces
• 1 1/2 cup shredded cheddar cheese
• 4 flour tortillas

And Action:

Preheat oven to 350 degrees.

Heat olive oil in a saucepan over medium heat. Add the flour and stir with a wooden spoon until you have a smooth roux.

Stir in the chili powder, paprika, oregano, chipotle pepper, tomato paste, tomato sauce, chicken stock, and garlic cloves. Mix well and bring to a boil. Reduce heat and simmer for 10 minutes. 

In a medium bowl, combine 1/2 cup of the sauce, chicken, and 1/2 cup of cheese. Mix well.

Divide the chicken mixture between the 4 tortillas and roll up. 

Pour a 1/2 cup of the sauce in the bottom of a baking dish, place the enchiladas on top, and pour the remaining sauce over the top, and sprinkle with the rest of the cheese.

Bake for 20 minutes or until cheese has melted. Enjoy!

Livin' It Up... Avoiding Parenting Burnout

Weekends Little Man is with his dad I try my best to recharge my batteries because the work weeks are long and kick my ass. I struggle to stay on top of work, parenting, health and fitness, relationships, and just life in general. My plate if always full and weighted with mommy guilt so I tend to take little time for myself.

Sometimes there is no where I'd rather be than in bed. I've gotten better about understanding that when I take time for me I do better in my daily life. I find myself taking naps throughout the weekend or doing "just for me" things. The only time I surface is for food or low key events like dinner and drinks with the girls or running non-dreaded errands like grocery shopping (yes! I love my weekly grocery trips since I love to menu plan too).

This weekend in particular I need all the rest I can get because I've come down with something and need to shake this as soon as possible so I can go back to my ass kicking ways. The weather is perfect for it too since the rain keeps me inside anyway and I get to lounge around in these new jammies!!!

Some of the "just for me" ways I recharge:

• Sleeping in and naps! 
• Curling up with a giant mug of coffee and a book.
• At home spa day, especially love taking a hot shower, exfoliating my entire body and slathering on body butter. I'll even give myself a mani/pedi too. 
• RomComs on Netflix with the lights dimmed and candles lit. 
• Browse websites of my favorite fashion bloggers and Pinterest.
• Working out, my favorite is going to the basketball court and shooting some hoops or heading to the driving range to whack the shit out of the golf balls. 
• Time with my friends.
• Working on unfinished projects.
• Sneak away to the beach for the day. 

Speaking of naps, check out these t-shirts I picked up:

Currently reading:

Doin' Some Cookin'... Roasted Garlic Herb Cod with Lemon Butter Sauce

I have a recipe to share that is so simple but seems so fancy. Cod is mild in flavor but has a nice dense meaty texture and loaded with vitamins and omega-3 fatty acids.

This is only my second experience cooking with cod. The first time it had a breaded crust of sorts that I accidentally over salted. Having a salt tooth instead of a sweet tooth is saying something if I think it's too salty. But this recipe is quite a gem because the cod was roasted to perfection and well seasoned. I served the cod with a side of roasted one bite potatoes and sauteed kale.

Dinner was on the table in under 45 minutes.

Roasted Garlic Herb Cod with Lemon Butter Sauce

From: SevenLayerCharlotte

Makes 3 Servings

Stars of the Show:

• 3 (4 oz) cod fillets
• 2 garlic cloves, minced
• 2 tsp dried parsley
• 1 tsp dried basil
• sea salt
• ground black pepper
• 2 tbsp butter
• juice of 1 lemon

And Action:

Preheat oven to 450 degrees.

Lightly grease a casserole dish, place the cod in the dish, and season the fillets with salt and pepper, parsley, basil, and minced garlic.

Roast for 10 minutes until cooked through.

While the fish is cooking, place the butter in a small saucepan over medium heat. Once melted add the lemon juice and some dried parsley. Turn the heat to low and stir frequently.

When the fish is done, spoon the butter sauce over the fillets. Enjoy!

Doin' Some Cookin'... Banana Chai Smoothie

With everything I have going on with being a mom and work obligations I need quick, easy, and delicious breakfast options. Smoothies are the perfect go to. This Banana Chai Smoothie was so much better than I expected. Not gonna lie, when I was whipping it up in the blender I was less than enthused but after the first sip I changed my tune. This has a slight heat to it but cooled by the bananas and coconut milk.

Think I'll skip the Starbucks Soy Chai Latte and blend one of these instead when I'm craving chai spice because with a breakfast like this you skip the mid-morning hungries and gets you through to lunchtime. So much healthier for you too.

Banana Chai Smoothie

Adapted From: Wholefood Simply

Makes 1 Serving

Stars of the Show:

• 1 1/2 frozen bananas
• 2 tbsp frozen coconut milk
• 1/4 tsp each: ground cinnamon, vanilla extract, ground cloves, and ground ginger
• 1 cup coconut water

And Action:

Pulse all ingredients together in a blender until smooth. Enjoy!

Doin' Some Cookin'... Banana Bread Overnight Oats

When you don't have time to make breakfast in the morning a grab and go breakfast you put together the night before is what you need. Oats are healthy, filling, and this takes less than 5 minutes to prepare when done in this method. You can even make enough servings to last the whole work week.

Let me tell you, this is hands down the best overnight oats recipe I have tried to date. Tastes just like banana bread and would be delicious heated up.

Banana Bread Overnight Oats

Adapted From: MyFitnessPal

Makes 1 Serving

Stars of the Show:

• 1 banana, divided
• 1/3 cup steel cut oats
• 1/4 cup nonfat plain yogurt
• 1/2 cup vanilla almond milk
• 1 tbsp chia seeds
• 1/2 tsp ground cinnamon
• 1 tbsp chopped pecans
• maple syrup or honey, optional

And Action:

Mash half of the banana in a glass bowl. Add the oats, yogurt, almond milk, chia seeds, and cinnamon, stir well to combine. Cover and refrigerate overnight. In the morning, top with pecans and the remaining banana, sliced. Drizzle with maple syrup or honey if desired. Enjoy!

Livin' It Up... Angela's Visit to H-Town

Back in November one of my best friend's from high school reached out to let me know she was coming to Houston in March and for months we exchanged emails about how excited we were to see each other and reminded each other of the days to go until we were going to see each one another again. It had been 6 years. I was a new mom and she was a newlywed.

We both had anxiety about seeing each other again. Even though we kept in touch there was the fear that we had grown so far apart.

March 15th was finally here. I set my alarm for 8am to give myself plenty of time to get ready for our day. I rolled out bed, pajamas still on, slipped into my slippers, and grabbed my car keys. My first stop was Starbucks to pick up an Iced Skinny Caramel Macchiato before going to the gas station's touch-less car wash to get the pollen dust off of my car. That shit is thick and puts a nasty green coating on the vehicles here. Had to show up not lookin' a hot mess, car included.

Back home to get ready before I had to drive about a half hour to pick her up from church. After parking in the wrong lot and making a 6 month preggars walk to find me the ultimate reward was when she rounded the corner and we ran to each other for the best hug. When we let go she exclaimed, "How did I know you'd have a Mustang!!!" It felt like no time had passed since our last get together and we feel right into easy conversation. I even made her a Texas themed gift bag filled with a bunch of shit.

We never turned on the car radio, which we always did as teenagers with the windows down, music blaring, dancing, and checking out the boys. We may or may not have treated the streets of Portland, OR like they were Bourbon Street. She was a true partner in crime. Ha!

After 30 more minutes in the car we finally made it to Hugo's in downtown Houston to have their Sunday brunch buffet. Parking is sparse on the street so we valet parked. I had an issue opening their heavy ass wooden door and the valet guys laughed at us. We did not make reservations since they did not have any slots open at the time we would be arriving, however, because the weather finally cleared up and the sun was out they opened up their patio and we got sat immediately by the table for two in front of the fountain which kept splashing us throughout our meal. Thank goodness for a Lifeproof case on my iPhone.

Okay, the food! I meant to snap a photo of my plate but was so hangry that I dove right in. They had the most authentic Mexican food I have had since I moved to Texas 7 years ago. Red snapper ceviche, octopus ceviche (not my fave), chips (the best!!!) and guacamole, spanish rice with peas, corn pudding, carnitas, red pork, and chile relleno. Oh my!! She's the pregnant one and I ate like I was. Kept it to one plate even though I secretly wanted seconds but didn't want to look like a pig and have been trying to lose weight. I have plans of going back soon and stuffing myself silly. If you go it is a little pricey at $30/person but I promise it is so worth it. Try everything. They have dessert too but we didn't get any since she has gestational diabetes and that would be no bueno.

When we were done eating we went to pick up the car from valet and found out that they killed my battery by keeping my running lights on for 3 hours. After they got it jumped they drove it to the front and gave me a lesson on how to work my lights, hello! I wasn't the one who left them on. I've been driving this car for the last 8 years. I think I know how to work my lights but it made us laugh so hard.

Onto the next adventure...

After 50+ u-turns we finally made it up the street, literally up the street it seemed, and found a paid parking lot where we accidentally put money into the wrong slot, it was an antiquated machine, and we laughed so hard about it, and after struggling to open another door we were in Stages Repertory Theatre to see the play, Girl's Night The Musical. This was such an intimate theatre with a full service bar inside and you were pretty much sitting on top of the actors. It was fantastic fun for the most part. They had a fabulous "party ambassador" who kept us entertained during intermission by performing Beyonce's Single Ladies and then asking if anyone knew how to do the club dance, The Wobble. Angela and I knew how and made our way onto the stage. That was the highlight of our day. We were the youngest attendees and were shaking our asses in front of older women and men. The looks were priceless. The play was good but I noticed I got bored many times.

(The theatre beginning to fill with patrons, but we were this close. You could smell the actors breaths, gross, not really.)

(Seriously, late 20s and we were the youngest in attendance. Next age group had to be in their late 40s.)

Once the play wrapped up we raced up to my place in time to pick up Little Man from his dad and headed to dinner at Saltgrass Steak House. We had to use the restroom so bad and raced into the stalls. As we were coming out of the bathroom the door on the inside read "Men's Restroom". We laughed so hard thinking we went into the wrong bathroom and hung out a little longer to see if a man would come in. So much hasn't changed since we were teenagers, still boy crazy.

She had chicken, I had steak and after dinner we headed to Starbucks for dessert and had Strawberries and Creme Frappuccinos (not the healthiest choice for her but we wanted them) before we had to drop her off for the night back at her sister in law's house in a neighboring suburb.

The day was long and packed full of fun, sad to see her go, but we won't let that much time pass before we see each other again.

Doin' Some Cookin'... Kale Guacamole

Little Man loves avocados and really enjoys them in guacamole. I'm all for sneaking veggies into his diet as much as I can and by sneak I mean I'll tell him what's in the food he's eating once he states he likes it. If he turns his nose up to it, I won't tell him what he just ate.

This is the first time I've ever heard about mixing kale into guacamole. I wasn't sure what to expect but chopping the kale finely is the key so it blends well with the avocado. I prefer my guacamole chunky so I smashed it with a spoon rather than running it through the food processor.

We both agreed that this is our new go to recipe. You won't even notice the kale, Little Man didn't, and I was able to sneak a superfood into his diet along with the superfood powers of avocados.

Probably should rename this recipe GuaKALEmole.

Kale Guacamole

Adapted From: Jeanette's Healthy Living

Makes 4 Servings

Stars of the Show:

• 2 avocados
• juice of 1 lime
• 1/4 tsp sea salt or to taste
• 1 tsp minced garlic
• 2 tbsp red onion, chopped
• 1 cup kale, finely chopped or pulsed in the food processor
• 1 jalapeno pepper, seeds removed, minced
• 1 tbsp cilantro, chopped

And Action:

Smash avocado and mix in the remaining ingredients until well combined. Enjoy!

Doin' Some Cookin'... Ribeye Steak with Rosemary Salt Crust

Growing up my parents would grill steak for them and burgers for us. I didn't even know what steak tasted like until I was a freshman in high school. I'll never forget my first time... eating a steak. It was cooked medium with a loaded baked potato and corn on the cob. I remember taking my first bite and I was in love. It had an amazing salt and pepper crust. Steak was a special occasion dinner and that occasion must have been when it was my dad's weekend with me because I don't remember having it that often. Ha!

Steak made it's way onto the menu for dinner this week. Not quite sure how, but I don't question my ways.

Monday's suck, steak doesn't... and this was the perfect meal to kick off the work week. You know, Little Man got his first taste of steak at 6 years old and he understood what it is to fall in love like I did and he ate more than I did.

Serve this up with a side of roasted vegetables, a mix of fingerling potatoes, mushrooms, and brussel sprouts and fall in love with steak... and Mondays.

Ribeye Steak with Rosemary Salt Crust

Adapted From: Food Network

Makes 2 Servings

Stars of the Show:

• 1 lb prime ribeye steak
• olive oil
• fresh ground tri-color peppercorns, to taste
• ground thyme, to taste
• dried rosemary, to taste
• sea salt, to taste
• 2 tsp minced garlic

And Action:

Preheat oven to 500 degrees.

Heat some olive oil in a large skillet over medium high heat and sear the ribeye until it has a nice golden brown color, about 3 minutes per side.

Combine 1 tbsp olive oil and spices in a small bowl. Pour over the ribeye. Place the skillet in the oven and reduce the heat to 275 degrees. Roast for 10 minutes for a medium-rare or 15 minutes for medium. Remove from the oven and let the steak rest for 10 minutes. Enjoy!

Doin' Some Cookin'... Blueberry Almond Oatmeal Parfait

My stomach was growling and I needed an afternoon pick me up to get me through my hair appointment and shopping for items to put together a Texas themed gift basket for one of my best friend's arrival into Houston tomorrow.

This oatmeal parfait is layered with vanilla honey yogurt and almond butter on top a bed of cinnamon steel cut oats and couldn't be easier to put together. This recipe is so versatile as you can swap out any nut (or nut butter) and switching up the fruit. I'm partial to almonds though and think any fruit and almonds were made for each other.

Say goodbye to boring oatmeal and hello tummy stuffed full of goodness. I could not finish a full serving size and saved the rest of breakfast the next day, yes, it's fantastic chilled too.

Blueberry Almond Oatmeal Parfait

Adapted From: Hello Healthy from MyFitnessPal

Makes 2 Servings

Stars of the Show:

• 3/4 cup steel cut oats
• 1 1/2 cup water
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 3/4 cup vanilla yogurt
• 1 tbsp honey
• 1/2 cup blueberries
• 4 tbsp almond butter

And Action:

In a small saucepan combine the oats, water, vanilla, and cinnamon. Simmer on medium-low heat for 7-8 minutes. Let the oatmeal cool for a few minutes before layering into the parfait.

Mix the yogurt and honey together. 

To build the parfaits, spoon the oatmeal in the bottom of each glass, then layer on a spoonful of yogurt, then blueberries, then almond butter. Repeat the layers until you have used up all of the ingredients between the two glasses. Enjoy!

Livin' It Up... What I'm Loving The Week

ONE: I logged my farthest interval training workout of walking/jogging on my Nike Run app... 3.58 miles! If only I could keep up with daily workouts. I get lazy halfway through the week since I come home exhausted from my work days. I have to get it together, t-shirt and shorts weather is almost here. Sigh.

TWO: Purchased this Pink & White Stripe V-Neck Sweater from Sweet Girl on Zulily. I received so many compliments on it and thought it really accentuated my figure and made the twins look fantastic. 

THREE: Let me start by saying I love my son more than anything in this world and miss him terribly while he's been gone for Spring Break spending time with his dad, but, I have enjoyed having some "me" time and not having to stress about early mornings or staying up late on work nights getting everything prepared for the next day. It will be nice to have him back home on Sunday though. My guilty pleasure has been swinging into Starbucks a couple times this week and really enjoying a cup of coffee. 

FOUR: I would love to add these Milano 6-Stone Bangles to my jewelry collection, really like the moonstone color. 

FIVE: 9 Reasons To Bring Back Cocktail Parties, makes me want to host a girls' night. 

SIX: I would love to add this Tory Burch Kerrington Square Tote to my beach essentials.

SEVEN: I would love to add these Double Band Sandals from Old Navy to my shoe collection.

EIGHT: Making my way through the Harry Potter movies (gifted to me for Christmas) and just finished Harry Potter and the Order of the Phoenix. It has taken me forever to make it through the movies because every time I pop one into the Blu Ray player I get cozy on the couch and pass out after 30 minutes and wake up two hours later. It takes me multiple weekends to complete one movie. This series is amazing though, don't let my falling asleep say anything about the movies. I think it's because they are "dark" and the days here have been overcast and rainy. Perfect napping conditions. 

NINE: Really wanting a puppy lately and keep having to talk myself out of one. I think bulldogs are so adorable as puppies and as they grow they are so ugly they're cute.

TEN: Being a coffee and tea lover I need this Hand-Stamped Vintage Coffee Spoon.

Doin' Some Cookin'... Grapefruit and Watercress Salad

This is my first time I've ever knowingly ate watercress and endive. Watercress has a peppery bite like arugula but not as harsh and endive, well, I can't say it tasted like anything to me, I've read that it has a bittery taste. To me it was part of the recipe as more of a filler to help bulk up this salad. Anyway, this salad was absolutely refreshing, light, and filling. I could have slurped that dressing up with a straw, that good. 

I inhaled this salad, for your information, you might not want to inhale while you take a bite... the vinegar and black pepper sucked into your throat will most definitely make you cough, err, not that I would know firsthand or anything. 

Grapefruit and Watercress Salad

From: Food Network

Makes 4 Servings

Stars of the Show:

• 1 grapefruit, peeled, segmented, squeeze 1 tbsp juice and reserve
• 1 tbsp white balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tbsp olive oil
• salt and pepper, to taste
• 1 bunch watercress, trimmed
• 1 endive, chopped

Whisk the grapefruit juice, vinegar, mustard, honey, olive oil, and salt and pepper in a bowl. Combine the watercress, endive, and grapefruit in a bowl. Add the dressing and toss. Enjoy!

Doin' Some Cookin'... Carrot Soup with Ginger & Thyme

This soup is thick, comforting, and creamy tasting without the added fat of cream. This recipe couldn't be easier to make, it's healthy, and fairly inexpensive. I'm always on board with this and especially like that it makes a large enough batch for leftovers to take to work for lunch. 

Carrot and ginger are the perfect pair. They were made for each other. The ginger in this soup gives it a nice little kick. 

The only thing I would do differently next time is to roast the carrots instead of just boiling them and maybe adding a sweet potato with it. I can only imagine how much more delicious this soup would be. Don't get me wrong, it's great just the way it is.

Ease into Spring while the cooler temps are sticking around by making this soup to ring in the vernal equinox and know the promise of more daylight hours is upon us. Yay!

Carrot Soup with Ginger & Thyme

Adapted From: Every Day with Rachael Ray

Makes 4 Servings

Stars of the Show:

• 6 cups low sodium veggie broth
• 1 1/2 lb baby carrots
• 2 shallots, chopped
• 1 tbsp fresh ginger, minced
• olive oil, for drizzling
• dried ground thyme, to taste

And Action:

Add veggie broth, carrots, shallots, and ginger into a saucepan; simmer 20 minutes until carrots are tender. Puree in batches in a food processor. Drizzle with olive oil and season with thyme to taste. Enjoy!

Livin' It Up... What I'm Loving This Week

ONE: While others can't wait for the warmer weather to come I am loving these cooler days. I am loving this Cream & Khaki Rainbow Space-Dye Sweater from By Design. It is so cozy, slightly oversized, and I received numerous compliments on it. From a distance it appears to be grey but up close there are colorful threads weaved throughout. Just looked at the forecast and see another week of cooler temps, yay! sweater weather.

TWO: Picked up a smoked cheddar and bacon cheeseball with a box of crackers at the store and binge ate it one night while watching trashy reality tv shows. 

THREE: My signature scent in a rollerball that I carry around everywhere. I got a sample and instantly fell in love. I've since bought 3 more after 1 was "misplaced" and the other shattered on the ground because of my butterfingers. This is such a sexy scent and perfect for a date night. 

FOUR: Found myself unprepared this week and without a lunch. Ran into a Starbucks with a coworker and picked up my current fave a tall skinny hazelnut cappuccino and grabbed one of their Hearty Veggie Brown Rice Salads. It was so delicious. Even more exciting was coming across this copycat recipe. Cheers to savings. 

FIVE: Purchased Benefit's Hoola bronzing powder and love the natural tan it gives. 

SIX: A coworker dropped off a stack of magazines on my desk. Grateful I don't have to subscribe to any of them because of her. 

SEVEN: I would love to add these Michael Kors Damita Wedges to my shoe collection.

EIGHT: I have the worst sleeping habits. I have a desk job, don't workout every day or consume nearly enough water, eat late most nights, and look at a computer or phone screen before bed. I know, I'm doing it to myself, but here's an interesting tidbit that I should keep in mind:

NINE: As a follow up to my #8 this week I subscribed to a new YouTube channel, Heidi Somers. Here's to restarting on another Monday, ha!

TEN: ... and as a another follow up to my #8 this week I thought I'd share this helpful tool for determining when you should fall asleep depending on what time you are trying to wake up, sleepti.me. My Monday thru Friday intention is to fall asleep at either 8:30 or 10:00 pm (depending on how I feel from my work day) and waking up at 4:00 am in order to get a workout in. We'll see how it goes. 

Doin' Some Cookin'... Shrimp and Pesto-Rice Salad

You can serve this warm or cold which makes this perfect for dinner and leftovers for work, especially since I do not like to reheat fish, especially at work. Do your coworkers a favor and NEVER! reheat fish at work. The smell is awful, stink up your own place.

Shrimp and Pesto-Rice Salad

Adapted From:MyRecipes.com

Makes 3 Servings

Stars of the Show:

• 1/2 lb shrimp, shelled and deveined
• 1/4 tsp ground black pepper
• 1/2 cup olive oil, divided
• 1 1/8 tsp sea salt, divided
• 1 lime
• 1/4 cup mint leaves
• 1/2 Serrano pepper, seeded
• 1 garlic clove, minced
• 1 (5 oz) package baby spinach
• 2 cups warmed brown rice
• 1/4 cup smoked almonds

And Action:

Preheat oven to 425 degrees. Toss together shrimp, black pepper, 1/4 cup olive oil, 1/2 tsp salt, and half of the lime juiced. Spread shrimp in a single layer on a parchment paper lined baking sheet, bake 5 minutes until shrimp are pink and done.

Process mint, Serrano pepper, garlic, other half of the lime juiced, baby spinach, smoked almonds, and remaining salt in a food processor. While processing pour 1/4 cup oil through the chute until combined. 

Toss rice with the pesto mixture and top with shrimp. Enjoy!

Doin' Some Cookin'... Kimchi Fries

I'm a food truck junkie and happened to stumble upon Chi'lantro BBQ here in Houston, Texas one weekend downtown. Ordered their tacos and kimchi fries. While the tacos were good the kimchi fries were ah!mazing!! Absolutely crave worthy!!

One afternoon a craving hit for their fries after coming across a blog post about the top Houston food trucks and their food truck made the list. I'm always down for any excuse to get out of the house, especially to satisfy a craving, however, it was rainy and cold. I do not like to weather the poor drivers here in poor driving conditions. So I went without.

While the fries baked in the oven I crisped up some bacon and caramelized the kimchi. Making this was torture. It smelled so good and looked fantastic. Each component on it's own is divine.

Whenever trying a new recipe I like to have a back up dinner plan, peanut butter and jelly sandwiches for Little Man are always on hand. Tonight, I stopped at JoJo's Asian Bistro and picked up some... knowing I had a Plan B just in case these fries didn't turn out.

But they turned out amazing and worth the time spent cutting my own fries.

... and I am so excited to share this recipe with you.

These kimchi fries make for the perfect movie snack or a dinner on their own... I have no shame.

Kimchi Fries

Adapted From: The Woks Of Life

Makes 2 Servings

Stars of the Show:

• 2 russet potatoes, cut into fries
• 1 1/2 tbsp olive oil
• 1 tsp paprika
• salt and pepper, to taste
• 2 slices of bacon, diced
• 2/3 cup kimchi
• 1 tbsp onion powder
• 1 tsp sugar
• 1/2 cup shredded cheddar cheese

And Action:

Preheat oven to 450 degrees. Place fries on a baking sheet that has been coated with nonstick cooking spray. Toss with olive oil, paprika, salt, pepper, and onion powder. Bake 45 minutes, tossing every 10 minutes to make sure they brown evenly. 

While the fries bake, crisp the bacon. Once cooked, remove with a slotted spoon and set aside.

Add kimchi to the bacon fat along with the sugar and stir fry until caramelized, about 10 minutes. Set heat to low until ready to assemble the fries.

In a baking dish sprinkle half the cheese over the fries. 

Spread the kimchi mixture over the top and top that with the rest of the cheese. 

Broil for 1-2 minutes until melted. Top with bacon and scallions, if desired. Enjoy!

Doin' Some Cookin'... Slow-Cooked Rump Roast

I have not had pot roast since I was living under my Mom's roof. Her pot roast was incredible. She would slit the meat and place a whole glove of garlic in each spot and serve the roast with a side of roasted carrots and potatoes.

While watching one of my favorite beauty vlog channels on YouTube a new segment is her grocery hauls. I love seeing what others put in their grocery carts, how their pantries/fridges look, and what they eat. It was great inspiration when she picked up a rump roast and suggested slow cooking it for a weekend dinner. Why haven't I done this yet?!!

Low and slow is the way to go to create a tender piece of meat. The lower heat keeps the gristle from getting too tough on this less expensive cut of meat.

The leftovers are perfect for roast beef sandwiches, or "Shit on a Shingle" as my Mom used to joke. She would toast bread, layer on the roast beef, and cover it in gravy to make an open-face sandwich. We loved it!

Slow-Cooked Rump Roast

Adapted From: Taste of Home

Makes 6 Servings

Stars of the Show:

• 2 lb beef rump roast, cut in half
• 2 tbsp canola oil
• 2 tbsp onion powder
• 1/2 cup water
• 3 tbsp horseradish sauce
• 1/8 cup red wine vinegar
• 1/4 cup Worcestershire sauce
• 2 garlic cloves, minced
• 2 tsp celery salt
• 3 tbsp cornstarch
• 1/3 cup cold water

And Action:

In a large skillet, brown meat on all sides in the oil over medium high heat, drain. Put the meat in a Crock Pot. Combine 1/2 cup water, horseradish sauce, onion powder, red wine vinegar, Worcestershire sauce, garlic, and celery salt in a small bowl. Pour over the meat. Cook on low for 10-12 hours or until the meat is tender.

Combine cornstarch and the 1/3 cup cold water until smooth. Stir into Crock Pot. Cover and cook on high for 30 minutes or until the gravy is thickened. Serve with roasted broccoli, red potatoes, and carrots. Enjoy!

Livin' It Up... BFF's 30th Birthday Bash

We celebrated Kelly's 30th birthday this weekend. She is one of my best girlfriends and has been for the past 5 years. I am so lucky to have her in my corner and this girl deserves nothing but the best. In our circle she is known for three things: being your biggest supporter, the way her ass looks in jeans, and being a kissing slut. She also has the biggest smile I've ever seen.

I got her this Happy Birthday To You Wine Glass by Lolita and another one of our friends split the tab at dinner with me.

She picked dinner at, Grotto Ristorante, which is a charming Italian restaurant located in The Woodlands on Market Street. FYI, this is a Landry's Select restaurant if you are a member. No shame in using it to pay for our meal. I had their Lobster Bisque with a side of the Grotto Salad and we split the slice of birthday cake. The bisque was perfect for the freezing temps we've been having. 

I cannot wait to go back to this restaurant. Best Italian food I've had since I moved to Texas.