Keep It Simple & In Season!
Need a perfect weeknight meal? Try this: combine a large can of crushed tomatoes, some green peppers, 2 cups of low sodium chicken stock, 1 cup of water and some shredded cooked chicken in a large pot (or slow cooker) season to taste (and feel free to add any other veggies you like!) heat through.
Meanwhile, chop up some cilantro and (baby) limes for garnish, cut up some watermelon for a cool, refreshing side and you're set! Whip up a batch of homemade corn bread muffins if you're feelin frisky!
My friend Liz got married Saturday night at a beautiful outdoor venue on the lake (she came in on a boat!) It was HOT here so I wanted something that was elegant enough for an evening wedding but light enough that I wasn't a sweaty sticky gross mess before the end of the ceremony. Here's what I wore: Dress-H&M, $15 (sorry, I couldn't find it on their site, check in stores!) Shoes-Macy's, $20 (now they're even cheaper!) Bracelet-Icing, $16.50 Bag-Target, $15 Earrings-H&M, $5.95 for 9 (I wore the pearls) Total before tax: $72.45
Some things I am currently loving: 1. Teeny tiny plastic containers, perfect for holding grab n go snacks like nuts and dried fruit 2. A giant (purple!) measuring cup that only cost $1 3. This lil blast from the past 4. A super cute citrus juicer. It looks like a little boat! 5. An eye mask, perfect for de-puffing and soothing tired eyes after a long day (or night!) 6. & 7. New reads Clean Eating Magazine & New Beauty So, what's currently making you smile?
So good. So clean. So easy. Can I make a confession? I'm not the greatest at following recipes. I just kind of "go with it" in the kitchen. So tonight for dinner I wanted something quick, light (because its supa dupa hot here right now) and I had some zucchini I needed to use so I came up with this lil concoction. It was SO GOOD! I know, I keep saying that Ingredients: 1 carrot, diced 1 cup of onions and peppers (I had some in the freezer so that's what I used) 1 TBL of extra virgin olive oil 1 TBL shallot, minced 1 clove of garlic crushed 1/2 cup canned crushed tomatoes A punch of crushed red pepper Juice of 1/2 a lemon 2 med zucchini Another TBL of EVOO Steps: 1. throw the first 3 ingredients into a big ol skillet on low heat, salt and pepper to taste and let em sweat it out for a while (let's say 5 mins) on med-low 2. Add the shallot and garlic, let everybody mingle for a few mins 3. Add the crushed tomatoes, sprinkle in some hot pepper, give a squeeze of lemon and let it bubble for a bit. Turn heat down to simmer and get to work on the zucchini. I sliced some with a mandolin, used a veggie peeler on others, and used a knife to make spaghetti-like strands (my knife skills are not awesome and none of them looked anything like pasta) honestly I don't think it matters. Do whatever you want! You could even slice the zucchini into coins, it's your dinner dammit. 4. Moving on. Either take the sauce out at this point or get another pan. Add zucchini and olive oil, sauté for a few mins until its tender but still has some bite to it. Top with sauce and devour! Hope you like it! It was the perfect dinner before my barre fitness class. Now I'm hangin pool side with a glass of Pinot Grigio and a few new reads before bed.☺