Monday, March 3, 2014

30 Days of Lists
Day 3

When I saw this prompt, I immediately had so many things run through my head!  Like, too many to do in one day!   I wrote down the ones that I think I'd like most but really, I still don't think I could do all of them in one day!  But hey, who said these lists had to be realistic?  :)

If you're participating in this challenge too, please comment with your blog name and/or Instagram name so I can follow you and see your lists too!  :)

#30lists #projectlife

Sunday, March 2, 2014

30 Days of Lists
Day 1 and 2

Since I'm doing a weekly Project Life album, I'm trying to work on journaling more.  Taking pictures is easy, but sometimes writing about them or just writing in general can be a challenge.  To help me and give me prompts, I'm participating in the 30 Days of Lists challenge.

In general, I love making lists so I thought this challenge was pretty much made for me.  Talking about myself is a bit difficult but looking at other lists helps spark the creativity and it's fun to see how others are keeping their lists and what they're saying.

Here's my lists for the first 2 days:

My plan is to keep these cards to be used as "filler" cards when I have a week in Project Life that doesn't have many pictures or when we didn't do much.

If you're participating in this challenge too, please comment with your blog name and/or Instagram name so I can follow you and see your lists too!  :)

#30lists #projectlife

Wednesday, August 28, 2013

Spicy Chicken Lime Soup
Gluten, Dairy, Soy Free

I am a soup fanatic.  I'd eat soup with every meal if I could.  It is the ultimate comfort food.

I'm always tempted by the soups in the cafeteria of my office building.  They have 2 options everyday and some of them just smell so amazing and fill the cafeteria with their delicious aroma.  Unfortunately, most of them are not gluten free and/or dairy free.  One soup that always peaks my interest is their Mexican Chicken & Lime Soup.  It looks good and smells divine.  But, it always has "wheat" listed as one of the allergens so I have to steer clear of it.  I kept meaning to try to make my own but have kept putting it off.  Oh how I'm kicking myself for doing so!  I finally decided to do it and the result was this:

Oh heavenly yumminess, you will be in heavy rotation from now on!

Spicy Chicken Lime Soup
from Clara Ogren,
Makes 7 quarts

3 Tbsp olive oil
1 large yellow onion, diced
4 stalks celery, diced
2 carrots, diced
1 medium poblano pepper, diced
8 cloves garlic, minced
2 cobs fresh corn, kernels scraped off
2 chicken breasts
2 32-oz boxes salted chicken broth
1 32-oz box unsalted vegetable broth
1 14.5-oz can fire roasted diced tomatoes
1 7-oz can fire roasted diced green chiles
2 tsp oregano
1 tbsp cumin
2 tsp adobo powder
2 bay leaves
salt and pepper, to taste
1 medium lime
½ bunch cilantro, chopped
Optional: 2 medium avocados, diced

Preparation Instructions:
Pour olive oil into pot, add onion, celery, carrots, garlic and poblano pepper. Cook over medium heat for about 5 minutes or until tender.

Add the chicken breast, chicken broth, canned tomatoes, canned chiles, oregano, adobo powder, bay leaves, cumin, salt and pepper to the pot. Bring the whole pot up to a boil over high heat. Reduce the heat to low, put a lid on, and let simmer for one hour.

Simmer for 1/2 an hour with a lid on, removed the lid, cut the lime in half, squeeze the juice into the soup and put the lime halves into the broth. Simmer for another 1/2 hour.

Carefully remove the bay leaves from the pot and discard. Remove the chicken breasts from the pot and use two forks to shred the meat. Place the meat and juices back into the pot.

Add cilantro to the pot, give it a quick stir, and serve. Add a few chunks of avocado to each bowl.

PDF Version

This soup came out so incredibly good.  It's full of flavor and can easily be adapted to your needs - shrimp instead of chicken, only or add more veggies, the possibilities are endless!

The Man gives it an 8.5 out of 10.  I give it an 9.  I'd say this is a keeper.

If you decide to try this recipe, please come back and let me know how it worked for you.


Friday, June 21, 2013

Leek, Mushroom and Spinach Risotto (Dairy Free)

I'm a creamy textured food fanatic. Ice cream, gravy, mashed potatoes, yogurt, etc - love them all.   Recently, risotto has become one of my new favorites. It's creamy with just a bit of "chew." It's tasty and I even get an awesome arm workout when I make it ... so that means I get to eat more to replenish the calories lost, right? Hey, it has vegetables in it too! That definitely means I can eat more, right?

I'm glad you agree.

Especially when I get super healthy and serve it with fish and an extra vegetable on the side, that's when I really get to pile the carbs on. I didn't for the sake of the picture, I mean I don't want to look too much like a piggy here. But just be reassured that a second helping was definitely had. By both me and The Man.

Leek, Mushroom & Spinach Risotto
from Clara Ogren,
Makes 6-8 Servings

6 cups chicken broth, divided
1/2 cup almond milk
3 tablespoons olive oil, divided
1 1/2 cups Arborio rice
1 leek, white and light green parts sliced and cut into half circles
1 pound mixed mushrooms, thinly sliced (I used a mixture of cremini, maitake, brown beech & white beech)
salt and pepper to taste
4 tablespoons butter
1 bag of baby spinach
Handful of sliced almonds

Preparation Instructions:
In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the leek and mushrooms, and cook until soft. Remove leeks, mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to skillet and add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, mix 1/2 up of broth with 2 splashes of lemon juice, then add that mixture to the rice, stirring constantly until the mixture is fully absorbed.

Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in leek and mushrooms with their liquid, butter, and milk. Once milk and butter have been fully incorporated, add in the bag of baby spinach, season with salt and pepper to taste and stir until baby spinach is wilted into the risotto.

Dish some onto the plate and top with some sliced almonds.

PDF Version

I love that this recipe is so easy and adaptable. Serve along side of chicken, shrimp, and scallops and make a meal out of it. Or, make it with different vegetables to switch up the flavors!

If you decide to try this recipe, please come back and let me know how it worked for you.


Tuesday, May 28, 2013

Review of the Land's End Half Sleeve Cowlneck Sweater Dress from Gwynnie Bee

On Friday, I received my newest Gwynnie Bee shipment (Read my previous review of the Gwynnie Bee service herewhich included the Half Sleeve Cowlneck Sweater Dress by Land's End.

When I first tried it on, I decided the fit was a little off. The dress was a bit big under the arms and at the hips (which is typical because I don't have any!) but seemed to fit elsewhere. I was going to send it right back without wearing it but the fabric was incredibly soft, I couldn't stop touching it! Additionally, when it comes to clothes, gray is one of my favorite colors (it goes with everything - chocolate brown, cognac brown, black, pinks, purples, reds, etc. It's so versatile and timeless.) and I particularly love this shade. I also really liked that even though it's a sweater dress, the material wasn't very thick.

I thought to myself that I should try it out on a cool spring day. Luckily, it was a bit chilly this morning so I grabbed this dress and tried to figure out how to make it work. I realized that I could hide the problem areas (the arms and hips) with a cardigan. I liked the coverage that the cardigan provided but then I lost all my shape. I first tried a skinny belt but the width didn't look right with the medium weight knit dress and cardigan so I grabbed a thicker belt which instantly created shape and curve - and voila, it looked like I had a hit! I played with the cowl neck a bit to make it work around the cardigan. I'm typically not very fond of cowl necks but this one laid well, I think due to the awesome fabric (which I found out is pure merino wool).

All-in-all, I am happy with this outfit and this dress. I'm not sure that I love it enough to permanently add it to my wardrobe, but I might keep it around for one more wear on another chilly day.  Ah, the beauty of Gwynnie Bee, I get to love it and leave it without commitment!

If you're interested in checking this service out, please click here. In the interest of full disclosure, if you decide to sign up, I will receive one month free. Other than this sponsored link, I have not been compensated or paid for this review in any way. I am sharing my experience simply because I really like this dress and this company and would love for them to get more business!