Tag Archives: Kale

Weekend Snapshots

30 Dec

Wow, today we realized that this is the last weekend of 2013. This weekend is also the last Friday, Saturday and Sunday we will spend as 20 year olds. This time next week we will be 21! We had a pretty low-key weekend filled with lots of niquil, tissues, green smoothies and chicken noodle soup. Our mom was sick over Christmas and we were hoping to avoid catching her cold but it looks like Devon was unsuccessful. Now that the last Monday of 2013 has arrived, here are some pictures from our weekend.

We spent Friday afternoon doing what we do best, shopping. More importantly, finding good deals. The after Christmas sales were pretty great this year and we may have purchased a couple things we really didn’t need. But who turns down $14 flannels, $15 gap sweaters, and $3 Fossil iphone cases? Yep, nobody.
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We also checked out the 50% off Christmas section of Target. It is the best time to stock up on wrapping paper, gift tags, tape, and holiday bows for next year at just a fraction of the cost. We walked away with over 10 rolls of wrapping paper, because we could not pick which ones were our favorite! Does anyone else take the time to purchase clearance Christmas supplies for the following year?

Homemade chicken soup for the win with Dr. Kraker’s on the side. Have you tried his apple oat crunch crackers yet? If not, check out our local Marshals. They rock.
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Have we mentioned that we love kale smoothies? Yep, moving on.
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Sunday morning we started off the day with a huge bowl of egg white oats topped with a diced apple and peanut butter with XL cups of coffee on the side.
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After a long weekend of working retail and feeling crappy both Saturday and Sunday we ended the weekend on a good note with a pho date with our mom and step-dad. The waitress at our local vietnamese restaurant has our order memorized, 2 large shrimp pho please.
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There’s nothing a large bowl of pho can’t fix.

We spent the rest of Sunday night relaxing, meal planning for the upcoming week, and catching up on Greys. We’re currently on Season 5 and loving every single episode!

What was your favorite moment from this weekend?

Our Weekend in Pictures

9 Dec

Happy Monday.

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Smoothie.

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Catching Fire.

 

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Shredded Kale Salad.

 

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Happiness.

 

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Coconut Chobani.

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Starr Hill IPA.

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Sweet potato fries.

 

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Sunday morning waffles.

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Relaxing yoga.

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Kitty Snuggles.

We hope you have a fabulous week!

Quiche, the Perfect Side for Easter Brunch

28 Mar

Quiche is a fun word to say.
Almost as fun as it is to make.
Have you ever sat down to think of all the different things you could add into one quiche?
The ingredient list seems endless.
Meats, cheeses, tofu, vegetables, egg beaters, egg whites, whole eggs, almond milk, soy milk, skim milk, you name it.
Do you go for the crust-less route? Decisions, decisions.
That’s why we would like to share with you our first quiche recipe! We don’t think it will be our last either.
For us, it was perfect broken up on top of salad, eaten for breakfast, and paired with a side salad for dinner! It made a bunch of meals for us. We love quick, easy dinners! Don’t you? If so, give this recipe a go ASAP!

Like the title foreshadows, we are making it for our family for Easter brunch this Sunday. I hope they love it as much as we do. Our menu this Sunday also includes mimosas, fruit, ham, and lots of love! If you don’t have anything on your Sunday brunch menu yet, maybe you could add this to your own.

We found this recipe on Eating Bird Food. Brittany, the blogger behind the site, has so many great recipes, workouts, and tips to living a healthy lifestyle. We have made a few of her recipes before and always look forward to seeing what she’s making next. We were so excited when we saw she posted about a quiche recipe because it was on our “to make” list for the month! Thank god we found it.

Mushroom Feta Crustless Quiche
(Serves 6)

Ingredients:
Nonstick cooking spray or olive oil
1 onion, halved and thinly sliced
1 clove garlic, minced
1/2 cup mushrooms, chopped
3 cups of kale, chopped
1/4 tsp Italian seasoning
1/8 tsp nutmeg
sea salt and ground pepper to taste
2/3 cup unsweetened almond milk
2 large eggs
1/2 cup Kirkland egg beaters
1/3 cup feta cheese, crumbled

Directions:
1. Preheat the oven to 400 degrees. Coat a glass pie pan with nonstick cooking spray.
2. Coat a large skillet with nonstick cooking spray or a little olive oil. Turn to medium high heat. Once heated, sauté onion, garlic, mushrooms, kale, spices, salt and pepper.
3. Cook mixture until onions become translucent. Add water to the pan if mixture becomes dry.
4. In a small bowl mix together almond milk, eggs, and egg beaters. Spread cooked mixture on the bottom of the pie pan. Then sprinkle feta overtop of the vegetables. Finally, pour the egg mixture into the pan. Make sure egg mixture covers all vegetables.
5. Bake uncovered until golden brown top and edges. This will take around 25 minutes. Quiche can be served hot or at room temperature. Slice into six and enjoy.

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We would like to know, what are your favorite ingredients to add to a quiche?