Oh my goodness! It’s been 5 months since my last post and I have so much to tell you! For starters, how about where I’ve been for so long. Well, in April Dave and I received some wonderful news. Our little family of 3 will be growing to 4 in January! We’re over the moon excited. Thank goodness it’s been all good news so far. Josh can’t wait to become a big brother. He’s even baby proofed his room and gave our dog Rocco the “your going to be a big doggy brother soon” talk. Needless to say there has been a lot of excitement around here lately.
Peeling a plantain can be a bit tricky. With this step by step guide you’ll be a pro in no time at all! Now I know your an adult and don’t need to hear this but I’m a mom and I just can’t help it. Please be careful when using the knife to cut into the plantain. This especially goes to those of you using a sharp professional knife like I have above. If this is your first time ever using a knife or even cutting a plantain then I suggest placing it on the cutting board before going ahead with the first step. Ok, now that I got that off my chest….let’s begin!
Boyajian Garlic Oil is the famous garlic oil that you will find in many of my savory recipes. It was first gifted to me by my mother in law. You all know her as Mama from Mama’s Beef Stew. Well, little did she know that this garlic oil would become a staple in our home and included in so many recipes. Boyajian Garlic Oil is made with a healthful blend of pure olive oil and slowly infused with fresh garlic for an incomparable flavor and aroma. It has such an intense garlic flavor all while still smooth and not overpowering.
Ok ladies we’re best friends now let’s get real for a moment. Are you bikini body ready? Yea, neither am I. To be honest I have been so bloated lately. My stomach has been a bit sour and I’ve been feeling all around yuck. Does that ever happen to you? Well I began researching the reason and found out that it could just be my body crying out for a fresh start. Obviously we can’t simply pop into the nearest market and pick out a new body. (Although that would be pretty cool.) So we need to tune up the one we already have. One way to keep our bodies clean and free from toxin buildup is by detoxing.
It really doesn’t get better than a comforting bowl of Chicken Pot Pie. The warm flaky crust, and the creamy vegetables bursting with flavor make this the only pot pie recipe you will ever need! Now what I love about this recipe is that its ridiculously easy to make. For the chicken, just go to the market and pick up one of those rotisserie chickens already warmed up and ready to eat. Typically you can get one for around $5. Also pick up a package of ready to use pie crust if you don’t have one in your freezer already. Now choose your veggies. For this pot pie I chopped up a couple of potatoes, some carrots, a pint of mushrooms (which you can get already sliced) an onion, garlic, and I opened up a can of peas. Some cream, butter and seasonings and there you have it! A delectable gourmet dinner for half the cost and half the time.
Time to make the Easter Bread! This is a very exciting year for me because it’s the first time I will be making Easter Bread on my own. In my family each woman of the house would set aside a day to make their own version of this delicious Easter treat. Then on Easter Sunday the bread would be served and also packaged and gifted. Every family has their own way of making Easter Bread. Some recipes are more of a bread type while others come out more like a cookie. The recipe I made this year came out like a soft sweet bread. The combination of the coconut oil and lemon zest give this bread a deliciously aromatic sweetness that will fill the house will pure happiness.
After years of trial and error and many dishes of mushy rice Dave and I have finally found the recipe that will give you perfect white rice every time without using a rice cooker. Guaranteed! I know your skeptical but trust me on this one. It really works. Start out by melting half a stick of butter in a medium sauce pot on high heat. (The medium pot is the one with only one handle). Once melted add 1 teaspoon of kosher salt to the butter and mix. Now pour in 2 cups of long grained white rice and mix until the butter has coated all the rice.
Zucchini season is almost here! Are you as excited as I am? No? Well, that’s ok. You will be as soon as you make these irresistibly delicious Zucchini Fritters. In Italian they are called Frittelle di Fiori Zucca. Now they aren’t made with an actual zucchini but the zucchini flowers. Have you ever seen them at the market?
Artichoke Pie has to be one of my favorite comfort foods growing up. Coming from an Italian family where every meal was no less than 4 courses this would normally be served as a side dish. Fortunately artichoke pie is one of those dishes that you can enjoy any time of the day. It’s simply artichokes, eggs, cheese, and some herbs in a pie crust. Come to think about it this would be the perfect recipe for a nice Sunday brunch! Artichoke pie, a caprese salad, and Italian Roast coffee or Mimosas…Yum!
Hello my fellow Yogians! How are you feeling today? I noticed that I woke up without back pain for the first time in a while. That in itself was exciting! Today’s workout was called “Sun Moon”. I uploaded a visual of all the poses above. Sun Moon started out similar to yesterday in the warrior pose and takes it a step further. You are asked to straighten out your front leg and touch one hand down to the ground while extending the other. While your doing these poses the narrator is also telling you when to inhale and exhale for each pose. At first I was a bit out of sequence with my breathing and ended up getting a huge headache. I knew that breathing during your workout was important but I didn’t realize that how and when you breathe is also very important.