Tag Archives: personal

Nourishment Lately 11.2.17

FullSizeR{sunset at my house, 9.27.17}

I’m back for a Nourishment Lately – which has become one of my favorite blog things, even if it is infrequently that I post. I just love the idea of nourishment, I’m always thinking about what nourishes me, and I find it so important to share! I’m realizing right now that enjoying things that nourish me is going to be so very important as we enter this next season of cold weather and little light, as I thrive on sunshine and being outside as much as possible. So, with that, I’d like to share with you some things that have been nourishing me lately, so that maybe they can nourish you, too!

Yoga with Adriene’s Movement Medicine – Energy Practice. I’ve shared my love of Yoga with Adriene before, and this won’t be the last time, but this practice has been LIFE for me for a few months now. When we first got Forest (our puppy) I found myself not doing much yoga and missing it a whole lot. So I decided to change that and I now get up early and do yoga before work and this practice is just what I need(ed).

Dreaming Tree Cabernet Sauvignon. I don’t know that I’ve ever shared an alcoholic beverage in my Nourishment Lately posts, but this wine is definitely a worthy first. It’s not the cheapest bottle of wine that I buy (I buy cheap wine) but I love getting this on occasion. This wine + Yoga with Adriene = medicine. 

Jeopardy. Anyone who knows me knows that I am so, so so not into TV. But one of my mantras lately has been ‘small joys = big deal.’ And as silly as it sounds, I’ve got to be honest with ya – that has been Jeopardy for me. I can’t explain it, but watching Jeopardy makes me so happy lately. The message here: find your Jeopardy and roll with it.

Siggi’s yogurt. Just like I’m not a TV person, I’m not a yogurt person, except for apparently, now I am. I have been OBSESSED with this Siggi’s yogurt lately. I get the 4% mixed berry and have been eating one every single day. A siggi’s a day = one happy girl. It’s even better topped with fruit + granola.

National Geographic magazine. Greg got a free subscription to National Geographic magazine a few months ago and I’ve started reading them, sometimes with breakfast and sometimes before bed, and never have I ever come across a magazine with such amazing content! Greg and I both are reading the magazines cover to cover. It always seems like I get a magazine and am interested in one article, but not with Nat Geo. Again – small joys = big deal!

Other things that have been nourishing me lately, but I don’t have specific links for: hot coffee, homemade bread, butternut squash anything and any and all soup.

I would love to know – what has been nourishing you lately??

Also, to view my other Nourishment Lately posts, click here.

Nourishment Lately – Florida

Florida is what nourished me for twelve wonderful days at the end of February.

I almost didn’t take my camera, but I surely am glad that I did. Even if it’s only so that I can look back on these photos and again feel the peace and happiness that I did during this trip.

Vero Beach

{The first two photos I took on vacation, the first night. The view from our room.}

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{second morning}

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{my people}

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{second night sunset}

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{third morning sunrise}

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Florida Keys

{Key West}

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{lunch on Sunset Key}

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{sunset celebration at Mallory Square}

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Disney

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{this one taken by Sokol}

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Nourishment Lately 3.31.16

1-2{All the way back to 3.8.16. One of the very first warm evenings, from our back porch. The best ever happy hour.}

Hi everyone! I’m excited to be sharing a new Nourishment Lately with you today. I have been doing a lot of cooking, but I haven’t been trying a ton of new recipes, like I was regularly in winter. I wanted to pop in today though to talk about food and share a little of what has been nourishing us over the last few weeks.

This shrimp chowder with veggies + vodka sauce. Soup season is not yet over, and I am determined to make soup as much as possible until it officially warms up. This recipe is an old favorite and both Greg and I were craving it several weeks ago. So on a chilly Saturday, after running some errands, we went to a local brewery, got a growler fill, then came home and made a double batch of this soup. Perfect evening. The large batch of soup was delicious and gave us lots and lots of leftovers. We changed it up a bit from the published recipe – for a double batch, we used two yellow onions, a ton of carrots and celery (didn’t count, but we wanted to it be really hearty), one green pepper, two garlic cloves, 3/4 pound shrimp, 1.5 pounds cod, two jars of vodka sauce, a ton of veggie broth (probably 6-7 cups), salt, pepper, dried oregano and smoked paprika. It was the best. The smoked paprika was a good addition. It made it a bit more spicy, but we loved it!

This kale salad. Something else I have been craving lately – salad like crazy. Kale salad has made an appearance on our dinner plates several times over the last few weeks. The kale salad I make is based off of the recipe linked, but I use the lemon Dijon vinaigrette recipe from this post

These broccoli Parmesan fritters. This recipe is an oldie for us, one that we have been making for years. And one that we have been loving for years. Let me tell you, I have tried many times playing around with the recipe, but I’ve determined that it is just too good as written to mess around with. I don’t recommend making any changes. Few, simple ingredients are the best!

This pizza margherita. I was so hungry for pizza last week so I thought it would be nice to do homemade pizza Friday night. When Greg and I make homemade pizza, we usually go wild with toppings. We put on more toppings than the pizza can hold and we try to be super creative with topping combinations. I told him that I hoped he didn’t mind, but for last Friday, I was craving something extremely simple. This pizza is seriously the best. Just sauce (made out of canned tomatoes, salt and olive oil), fresh mozzarella cheese, a little bit of fresh basil and a little drizzle of olive oil. Greg said that was the best homemade pizza we’ve ever made and I definitely agree. I already can’t wait to make this recipe again. It really is the dishes with the fewest, simplest ingredients that are the best.

This quick pizza dough. This is the crust that I used for our pizza last Friday night. I was so happy with how it turned out. I didn’t have a lot of time, and this recipe is perfect for that. I did change it up just a little from the recipe. I mixed the dough in my food processor (so easy!), then placed the dough in a greased bowl and let it rise for an hour while we did some stuff around the house. After the hour, I punched down the dough (it hadn’t risen that significantly), divided in two and let it rest for another 20 minutes, while we prepped the rest of the ingredients. I started the dough at 5:30 p.m. and we were eating homemade pizza by 8 p.m. To me, that is awesome and I will most certainly be making this recipe again!

Nourishment Lately 2.17.16

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{Slippers and french press coffee, made for me, by Greg, for my birthday. 2.9.16}

Here’s what has been nourishing us lately.

These spiced lentil, sweet potato and kale whole wheat pockets. We tried this recipe a few weeks ago and absolutely loved it. We have been trying to make and freeze as much food as possible lately, to take advantage of all the freezer space that we have and to stock up for our busy spring, summer and fall. We made a double batch of these, ate half for dinner/lunch and froze the other half. These pockets were not only incredibly delicious, but so fun to make, too! We tried to stay as organized as possible when making them and it really helped the process go smoothly, as these do take some time + work. We did a little assembly line. I rolled out each piece of dough and passed it off to Greg’s station, where he had the lentil filling in one bowl and the mashed sweet potatoes in another (we didn’t add the extra caramelized onions, for simplicity). He filled, folded and pinched. Only changes we made were leaving out the caramelized onions and adding more spices – just about double what the recipe called for. We also added some feta cheese to a couple of the pockets – they were good both with and without cheese. Also, the dough for this recipe is my new favorite pizza-like dough. It was so soft, fluffy and delicious. We will for sure be making these again, as is, but also using the dough recipe with other fillings.

These homemade chicken cheesesteaks. Or in our case, mushroom cheesesteaks. This is a recipe that we have been making + loving for years and for the last few months, Greg has been requesting it. Finally on the day of the Super Bowl, I made these and we both agreed that it was the best we’ve ever made them. It may have been due to the fact that we made homemade rolls for the first time ever (see below), but now I truly can’t wait to make them again. What I do: I leave out the chicken completely. This time around, I made eight sandwiches and for that I used 2 large green peppers, 2 large yellow onions and 8 portabello mushrooms. I cooked the onions and peppers together first and then I cooked the mushrooms, just because I didn’t want the pan to be too full at once. I made one and a half recipes of the cheese sauce (didn’t want to skimp, because it is the good stuff). For the cheese sauce, try to use a realllly good, realllly sharp white cheddar. Good cheese is worth it here. For the assembly, I went cheese sauce first into the roll, then pepper/onion/mushroom mixture and then topped each sandwich with a little bit of shredded cheddar. This hasn’t always been the case with these, but this time around, with the homemade rolls, these were great leftover warmed in the microwave. Wish we still had some leftover, but they went quickly! 🙂

These easy hoagie rolls. So I’ve already mentioned these above, but I can’t sing enough praises about these rolls, really! I have been intimidated by sub (or hoagie) rolls for the entire time that I’ve been making bread. Greg has really wanted to try them and for some reason, I have been just afraid to do it. Last Sunday, I picked this recipe (after much consideration) and just went for it. They turned out fantastic! I followed the recipe except I used 2 cups all purpose flour and 1 3/4 cups whole wheat flour and I used 2 tablespoons of honey and no sugar. It was not hard to do, and it seems that the part that I was most afraid of, the shaping of the rolls, is actually pretty forgiving. My “shaping” of the rolls was a total guess and way less than perfect, but when it came down to it, they all made great sandwiches. These rolls are soft and hearty and will be made again and again in our house!

These one-pot creamy spinach lentils. I made this for dinner last week for the first time and it was definitely nourishing. There were so many reasons we loved this. It was quick and easy to make, it was warm and comforting to eat, it was healthy and it made a lot which was great for leftovers. Greg said that it kind of reminded him of chicken pot pie, but a vegetarian version and without crust. Changes I made – doubled up on the onion, carrot and celery, used veggie broth instead of chicken broth, used dried herbs instead of fresh and added a splash of lemon juice. We will be making this again and again. 

I’d love to know what has been nourishing you. Leave links to your favorite recipes in the comments!

Nourishment Lately 2.1.16

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{Brunch with Greg, mom, dad 1.30.16}

Happy Monday, everyone!

How was your weekend? Mine was excellent, spent with Greg, my mom and dad. We ate some great food – tried a new restaurant that we will definitely be returning to, and made an excellent brunch Saturday morning, featuring a couple of the recipes I am sharing below. We visited Gettysburg National Military Park Museum – a great stop for a cold, winter day, played some Disney apples to apples (fun!), hung with Ivy and just relaxed and had a good time. 

Now, here is what has been nourishing us lately!

These homemade whole wheat crackers. Greg and I made these crackers several weeks ago. They were fantastic and so fun to make together! Again, with the homemade bread products, crackers like these, when store bought, have so many ingredients. These were not hard to make, so I could see us doing this any time we need crackers. We followed the recipe exactly and stored them in a sealed plastic container in the fridge and they kept fresh for over a week. 

This lentil, mushroom and sweet potato shepard’s pie. I have never made a vegetarian shepard’s pie until now, but this recipe is definitely being added to our regular dinner rotation. This was the absolute perfect winter meal for me, I would eat it every day if I could! It had all the right flavors and textures and was loaded with so much good stuff. 

The best hummus. Yes, this really was the best hummus we have ever had. Greg said so after his first bite! We ate it with the homemade whole wheat pita bread and that combo was just so right. This recipe does take a bit of work (soaking and cooking dried chickpeas), but it is very much worth it. 

This healthy banana bread. I don’t usually make sweet breads just to have around, but a banana bread with no white sugar and whole wheat flour only is something that I am into. I made this for mom and dad’s visit and then again for a brunch with Greg’s family on Sunday. Every ingredient in this recipe is one that I feel good about and it tastes so good, too. This was approved by all!

This baked steel cut oatmeal. This is another brunch-approved recipe from this weekend. The flavor is classic, it’s timeless. It’s something that I would never get sick of. Just yummy, cinnamon-y oatmeal, but a little more special because it’s steel cut and it’s baked. We made it with no blueberries, but I bet it would be great with, too!