Tag: recipe

February Round up

The month might be shorter than most but it always feels jam packed! February meant the start of baseball practices for the boys, a trip to Tahoe (see our trip here), celebrating Valentines Day & my birthday at the end of the month. We had some pretty big rain storms at the beginning of the month which lead to lots of throwing our rainsuits on and jumping in puddles. Here’s a little glimpse into what we got into this month, recipes I loved this month, books I read, where we’re at on our 1K hours outside and my decluttering challenge! I also posted an essay on the phase of motherhood you can read it here: Legos in the Laundry

This month I joined a volunteer organization that bakes birthday kids for Foster kids who otherwise may not get a cake. I baked my first cake for the organization this month. It was a batman themed cake for a 15 year old. I have loved baking my boys cakes and the idea that there are kids out there that won’t be made to feel special or celebrated on their birthday, pulls at my heart. It really felt like the perfect fit as a way to give back to my community, spread joy & use skills I already have. I joined the bay area chapter face book group and I’m so impressed with all the amazing bakers. Also this brought up so many important conversations with my own kids. We talked about how fortunate we are and how we never know other peoples circumstances. Not to mention just broadening their horizons that there are kids who are only getting a cake because someone like myself is making it. Before we can even think about teaching our children gratitude we first have to teach them awareness and noticing. So exposing them to truths in age appropriate ways can foster gratitude! Here’s pic of the cake I did, I love the way it turned out and I loved the recipe the organization had in their resource center for black frosting that won’t stain teeth.

My Dark Knight cake!

Recipes I’ve been loving:

Protein cookie dough: I’m usually underwhelmed by high protein desserts because they never really taste as good as I’d like. but this cookie dough legit tastes like you’re eating cookie dough. I’ve been making it on repeat all month long. Just combine 1/2 cup almond flour, 1/2 vanilla protein powder (I’ve been using this one), 1/4 maple syrup, 3 tbsp melted coconut oil and 1/3 cup mini chocolate chips. I combine in a bowl until all mixed up and then spread out onto parchment paper. I usually place another parchment paper over it and flatten to desired thickness. Then chill in the fridge or freezer and cut into squares. This has been my go to snack when I’m craving something sweet.

kimchi fried rice – I made it with chicken but honestly you could put any protein in it. I’m making it again this week. 10/10 I used this recipe . I think next time I make it I’m gonna use shrimp.

Shrimp spring rolls. I’ve also been making these ahead of time for easy lunches. I bought a pack of rice paper wraps off amazon and have been trying different additions to my spring rolls. Right now I’m loving a mix of shrimp, mint, cilantro and bean sprouts with a spicy peanut sauce. It’s so crunchy and good.

Books I read this month:

The Great Alone – my favorite book this month. I love Kristen Hannah. I love her writing style and her stories are always so emotional.

Small Things Everywhere – This was our bookclub book. It was super short, a little strange. lol. By no means a bad book, but just hard to understand what would actually be important in the book since it was literally only 100 pages.

Jesus and John Wayne – This was a political non-fiction book about how the evangelicals and their impact in american politics. It was as dense as it sounds lol.

After I do – quick romance read. My second Taylor Jenkins Reid book of the year and this one didn’t disappoint!

Slow read of War & Peace – I’m still chugging along. This month I kinda fell behind and was having to read multiple chapters a sitting. In March my goal is to really try to stick to the one chapter a day plan!

podcast that I loved: Dr. Becky – how to not raise an asshole. – I love Dr. Becky her podcast and book is such a powerful resource for parents. And this podcast episode seriously knocked it out of the park with talking to our kids about gratitude and our ideas behind raising entitled children. I listened to this episode twice taking notes to pass on to my husband! 10/10.

As Far as:

Decluttering Challenge: I have a decluttering goal of purging 2025 items from our home this year. So in February I purged a little over 300 items total. This is definitely a hard challenge but it’s been fun to track.

1000 hours outside: in February we logged 51 hours outside, bringing our total to 122 hours for the year. Like I mentioned earlier in the post the weather was pretty dreary at the beginning of the month. And now we’re in full swing when it comes to baseball so I’m sure those hours will tick up as the weather continues to get better.

Looking forward – we are taking the boys to Monster Jam in March and have some fun things planned around Spring break including a glamping trip with friends and of course loads of baseball as well as some little projects I’m working on at our house.

xoxo

Sunday Somethings No.3

Sunday Somethings

  • Something I made this week that was 10/10 was this Short rib recipe. It turned out delicious and I will absolutely be making it again. It was a little labor intensive but the longest portion of the recipe the short ribs cook in the oven for about 3 hours, so although it takes quite a bit of time, you aren’t cooking for 4+ hours! If you love short ribs and are intimidated about making them – try this recipe!
  • Some things I finished reading this week were: Wintering and True Love Expirement. These were both pretty quick reads. It wasn’t until the end of True Love that I realized there was definitely a prequel to that book, oops! Now I started a thriller that I got from the library. I haven’t read a thriller in awhile. I feel like I have to space them out otherwise I start getting nightmares!
  • This week Johnathan got a nasty cold & his asthma flared up. This was the first real cold that took him down this season. Last winter we were perpetually sick and constantly setting up his nebulizer or visiting the ER. It was rough. So I’m beyond grateful for his health and for being able to get an urgent care appt. so he could get steroids asap to help him get over it. I also had such a proud mom moment while we were there. He was such a champ despite at first being scared and crying about not wanting to go to the dr. But then he was so chatty with the staff, let them do all their things and literally laughed with the nurse swabbed his nose for allll the germs.
  • Between J being sick and my back still not 100% we leaned into rest. It’s not easy for me to prioritize rest or to kick myself out of my productivity spirals but there are times when it’s necessary. I’m hoping to get back to working out this week (fingers crossed).
  • Something I’m excited about is both the boys are starting baseball, I went to one of the team meetings this week and it got me so excited for spring and to watch the boys both try something new!
  • I’ve really been cherishing watching Will build lego creations and getting on the floor and building with him. He always amazes with me with what he’s building and just how creative he is. And it’s just the best and it’s one of those, knowing you’re living in a future memory moments. I know one day I’ll look back at how much he loved legos and all the “masterpieces” he would proudly show off (that’s what he calls his builds). So I’m trying to being super present and just enjoy those moments.
  • Finally Chris and I have been working on trying to maximize how functional our house is. And this weekend we built this shoe storage cabinet thing for our entry way and I’m SO happy with it! I was originally planning to DIY something, but I didn’t have a very clear vision and every time I tried I was getting frustrated so we opted for something simpler and I couldn’t be happier with how it turned out!

Tuesday Thai

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Curry is a meal that can seem daunting to make, but I assure you it’s actually much easier than you think! I started cooking curry about 5 years ago, my best friend & I were poor college kids & couldn’t afford to order in delicious Thai as much as we’d like, so we decided to combine our culinary skills & make our own curry. Since then, curry has become a staple meal in our house. I love making curry because there can be a ton of variations, you can change up the protein or veggies for a different taste. In the autumn & winter months I love making curry with pumpkin or squash.

One of the reasons curry makes it on our menu so frequently is beacuse it’s a relatively quick meal that usually is filled with veggies & protein & typically renders lots of leftovers! So this is often one of the “big batches” I make early in the week.

IMG_6484The first step is to cut the protein into small bite size pieces & season with: salt, pepper, garlic powder, curry powder  & turmeric. Once seasoned I place in the fridge while the rest of the prep work is done.IMG_4788.JPGThe next step is to prep all the vegetables. I usually use mushrooms, sweet potatoes, bok-choy, bell peppers.  I typically just use whatever’s in the veggie drawer. I truly believe that eating healthy involves eating colorfully so I’m all for any meal that incorporates a ton of veggies.IMG_6486Once all the veggies have been prepped, heat 2 tsp of olive oil in large saucepan or skillet over medium heat. Add in onions, garlic & seasoned meat. You want to saute the meat until it starts to brown, (timing will vary depending on protein type).IMG_6487Next, add in the chopped sweet potatoes and allow to cook for 3-5 minutes, covered. The sweet potatoes & rest of the veggies will continue to cook once the coconut milk is added so don’t worry if you think the veggies are too underdone.IMG_6488Uncover the meat & potatoes, add bell pepper & allow to saute uncovered for 3-5 minutes.IMG_6489IMG_2700Next add in the more delicate vegetables, like mushrooms and bok choy. Put curry paste & additional curry powder to taste. I usually add 2-3 tbsp of paste & an additional 1 tspb of curry powder. Allow the vegetables & seasonings to cook uncovered for approx 4 minutes.
Finally, add in two cans of coconut milk and bring to low boil. Making sure all the curry paste has dissolved. Adjust for taste, adding more paste or powder as needed. Allow to cook at a low simmer for approx 10 minutes. Serve hot over rice.

If you try to recreate this recipe I’d love to hear about it in the comments below!

Thai Red Curry

  • Servings: 4-6
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Ingredients

  • 1 Sweet potato
  • 1 package of stew meat or protein of choice.
  • 2 cups of sliced mushrooms
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 large baby bok choy, chopped
  • ½ yellow onion, chopped.
  • 1 tbsp curry powder
  • 2 cloves garlic, minced.
  • 2 tsp of turmeric
  • 2-3 tbsp of Thai Curry Paste 
  • 2 cans of coconut milk

Directions

Sliced protein to desired bite size pieces, I find the stew meat often needs to be cut into smaller pieces & usually trimmed of some fat. Season meat with: salt, pepper, curry powder (2 tsp), garlic powder & a few dashes of turmeric. Place meat in fridge to marinate.

While the meat marinates, chop all the veggies & set aside.

In a large skillet or large pan, over medium high heat begin sauteing onions, garlic and meat. Once meat begins to brown add in sweet potato. I try to add the vegetables in order of which takes the longest to cook. Once the sweet potatoes have been sauteing for 3-4 minutes along with the meat, add in bell peppers and allow to cook for additional 3-4 minutes, stirring occasionally.

Once the vegetables have started to cook, add in the curry paste, curry powder & turmeric, as well as the remaining mushrooms & bok choy. Let this cook for approx 3 minutes, stirring in seasoning and curry paste.

Add in coconut milk, bring to light boil & then decrease heat and cover for 15 minutes. Taste for flavor & adjust if more curry powder or paste are needed.

Serve hot over rice.