Hiya, pals! I’m feeling FAB because I just booked our wedding DJ, planner, and caterer. To be honest, the wedding planning process has been pretty stressful for me despite me doing my best to just enjoy it. That said, we are SO excited for next March.
If you lovely people have any must-have suggestions for our registry, I’d love any and all advice you may have!
I’ve been on a chia pudding kick. Kind of weird considering I haven’t made it at home in years. I forgot how easy it is!
You may have seen me mention on instagram that I’ve been dealing with some frustrating health issues ranging from a rash to achey legs, fatigue, and weird circulation stuff. I’ve been trying to eat as anti-inflammatory as possible to see if it eases some of my symptoms.
I poured a bunch of milk in a glass Pyrex bowl and whisked in chia seeds (probably about 3 tbsp chia to 1 cup milk for ratio). Then I stirred in some raw honey and mixed it again after 10 minutes before refrigerating overnight.
I made a big batch of pasta salad using all the veggie we had in the fridge including broccoli, tomatoes, chard, onion, and leftover roasted peppers and zucchini.
I always keep dressing in the fridge so I added enough red wine vinaigrette to taste (my balsamic dressing but sub red wine vinegar, add 1 tsp oregano, and double the maple syrup). Having something to eat for lunch at home makes my life SO much easier during the week.
Really digging peanut butter toast with honey. Sweet and salty and simple!
Grilling anything and everything! We bough wild-caught pepper crusted ahi tuna at the store and grilled it with zucchini, peppers, and asparagus tossed with EVOO, balsamic, garlic powder, kosher salt and pepper. I roasted sliced sweet potatoes while Jeff grilled.
We always like a sauce for dipping but since I had no fresh herbs on hand, I blended cashews with water, chipotle pepper in adobe, lime juice, and salt for a chipotle aioli. It was fab with the sweet potatoes!
It’s crisp season! I whipped up this insanely easy blueberry crisp inspired by this recipe in 5 minutes. I used 3 cups of frozen wild blueberries and a handful of tart cherries. For the topping, I mixed 1 cup almond flour, 3/4 cup oats, 2 tbsp brown sugar, heaping 1/4 tsp kosher salt, 1/2 tsp cinnamon.
Then I stirred about 3 tbsp each honey and coconut oil. I sprinkled the top with slivered almonds.
It was my best batch yet! I think the honey makes the crumble have a chewier texture and it was amazing. Since it was more wet with the honey, I added more oats (hence the 3/4 cup) until it had a nice moist crumble consistency.
Topped with Breyer’s natural vanilla ice cream, duh.
Have a great week!