Wednesday, November 30, 2016

Charcuterie



Let's talk cheese/charcuterie  boards! I've always been intimidated and stick to one cheese + crackers,  but I've recently learned  it's really as easy as 1-2-3. Whole Foods makes it super easy with the best cheese selection ever. 


I shared an Insta-story while making this board on Thanksgiving and had some questions on which cheeses I used so I wanted to share here. 

So, the day before Thanksgiving the boys were all napping, so I snuck away to Whole Foods for some flowers and items to make a charcuterie board. I started with a goat cheese topped with jam and cranberries. It was so pretty! I asked the gal behind the counter what other cheeses I should go with and told her I liked Manchego. Since Manchego is made from Sheep's milk, we had goat and sheep represented, so we went with one that was made from cow's milk. I asked for a variety of color so she grabbed the Isigny St. Mere Mimolette 12 month. It was a gorgeous orange tone and was delicious. SO good. I finished everything off with a simple Tillamook smoked medium cheddar - delicious but not intimidating to anyone who doesn't like crazy cheeses ;)


1. So you've got cheese. Add some citrus around the edges. Bonus if you can get some with greenery still attached.
2. Next, add crunch with nuts and crackers. Marcona almonds are fancy and delicious, but any kind of almond is a good choice.
3. Finally, add your meat & olives. I grabbed a spanish deli selection of uncruced salchichon, Jamon Serrano and uncured chorizo. SO good. I also just grabbed some olives from the olive bar based on color. Some green, some kalamata. Baddabing. 

I told you it was easy as one, two, three! You can also add some jams if you'd like. Also optional, greenery such as eucalyptus or rosemary. 



Happy charcuterie board making. :)

love.




Tuesday, November 29, 2016

All I Want for Christmas is...

Real talk. All I want for Christmas is to  stop looking like I'm ten years older than I am. I hit 30 in a few months and the wrinkles around my eyes say otherwise. This starts with getting my boys to sleep (ha), and also taking simple steps like actually washing my face at night and being better about moisturizing. 


This Skin Care Line is called Trilogy and can be found at Whole Foods. Disclaimer: I did not like the way the toner smelled (rose is not my jam), but once it settled into my skin and dried, I didn't smell it any longer. The face cream and Vital Moisturizing cream, however, smelled like a spa and it was lightweight going on. 

I've mentioned beauty products found at Whole Foods a few times, but the best part of getting them there is that those products meet the strictest standards of quality sourcing, environmental impact, results and safety. For more information on these standards, as well as a list of 400 unacceptable body care ingredients, check this page out.  

Check out more from trilogy here:
facebook // twitter // insta 

Now then, let operation "take care of my skin" commence. 

love.


I was given this product for free, all opinions are my own.

Saturday, November 5, 2016

Autumn Roasted Vegetable Quinoa Bowl Recipe


Our family just spent a month in Texas (glory!) and by the third week I missed cooking SO BADLY. We ran up to Whole Foods for inspiration and ingredients to pull together this delicious meal. As soon as the weather cools off, I'm ready for HEARTY meals and roasted vegetable sides. This recipe is the best of both worlds. 

This recipe would be fine without the chicken, but we needed a little extra protein for the hungry husband. I ended up buying Annie's Roasted Garlic Dressing instead of making my own because we were pressed for time with the kiddos bath + bedtime. The linked recipe above has one if you prefer to make your own. 

All that to say, we'll definitely be making it again! The dressing is a nice touch and pop of flavor. Honestly, the colors alone make this dish inspiring and beautiful.  Feel free to sub out the veggies you have on hand or the you prefer. You really can't go wrong. Recipe below.

Feeds 4-6

Ingredients:
2 large red beets
1 bunch of rainbow carrots 
1 small sweet potato
1 head of broccoli
1/2 head of cauliflower
1 bunch of kale
1/4 cup roasted & salted pepitas (optional. they're the green pumpkin seeds you can find in the bulk bins at Whole Foods)
4 chicken breasts
1 cup quinoa
sea salt and pepper, olive oil

Directions:
1. Preheat oven to 425 degrees and boil water. Blanch washed and peeled beets, followed by washed & peeled carrots. You can use the same water. 
2. Rinse and cook 1 cup quinoa in 2 cups of water or chicken broth. 
3. Chop broccoli, cauliflower and sweet potatoes. Toss in olive oil, salt and roast for 10-15 minutes. 
4. Kale prep: de-stem, tear to desired piece size and massage in olive oil. Sprinkle with garlic salt. Roast until crispy (or slightly wilted if you don't like kale crunchy) 5-10 minutes. 
5. Once carrots and beets are blanched, slice and toss in a little olive oil + sea salt. Put carrots on baking sheet with broccoli and cauliflower and reuse the baking sheet used for chard for beets. Roast both pans for 15-20 minutes, tossing/flipping halfway though. 
6. While you're slaving over the hot stove and oven, have your sioux chef grill your chicken ;)
7. Arrange all ingredients in bowl or plate for a delicious and filling healthy meal. Optional: drizzle with roasted garlic dressing and sprinkle with pepitas. 



This dish is GREAT served with this go-to beer cocktail recipe. 


love.