Tag Archives: Salads

Marvelous Things Lately

13 May

Summer break is going marvelous.

Especially with marvelous salads.

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marvelous smoothie bowls.

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marvelous hand wrapped summer rolls

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marvelous half price smoothies from Desserts, Etc.

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marvelous greek yogurt bowls.

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And marvelous life changing bread.

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Our summer is also extra marvelous thanks to finding this favorite Yoplait frozen yogurt flavor at our local Walmart.

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However, the most marvelous find of them all is definitely this jar of Artisana Raw Coconut Butter we scored from TJ Maxx.

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We are in heaven.

It is marvelous over smoothies.

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On top of oatmeal with diced apples and cinnamon.

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And we’re eager to try it on top of our beloved sweet potatoes, we are sure it is going to be marvelous.

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Starting today at 5:50am, we are taking up a new fitness class at our College! We know that the timing sounds a little crazy…but we are excited to start working out again. Our personal fitness goals for this summer are to gain muscle, get stronger, and be able to run longer distances again. We are hoping to eventually run a 5k when Kayla gets back from Australia! Although a 5k is not an extremely long distance, it is a start on our ultimate goal of someday running a half marathon!

MiMM

We hope you all have a marvelous Monday, we know we will! Now head on over to Katie’s blog, Healthy Diva Eats and check out how marvelous her weekend was!

Do you have any marvelous goals for this summer?

Wish Upon A Cure

25 Mar

Weekends like this make us proud to be students at Lebanon Valley College. Through our combined efforts, we raised over $43,000 to go to the American Cancer Society during Relay For Life! This event was held on campus from 4pm to 4am. Throughout the night there were of TONS different activities students could get involved with. This years theme was Disney Princesses with a matching slogan, “Wish upon a cure”. For us, not a day goes by that we don’t wish a cure to cancer will be found. I’m sure we are not alone in this feeling. Until the day comes, we will continue to relay and walk for those who no longer can.

Some of the sisters and us at Relay! Our shirts we made for the event turned out so good! Don’t you think?
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Along with Relay for Life, this weekend hosted our mom’s birthday!! We didn’t spend the entire night at Relay so we were well rested for her birthday festivities. We love birthdays and we love celebrating other’s special day with them.
The best part about our Mom’s birthday weekend?!?! It happened to fall on Restaurant Week in Hershey! If you have never experienced restaurant week before in Hershey, PA you are missing out. All of the local restaurants have special deals where you can get a combined entree and dessert for a pre-determined price. Our favorite restaurant is Devon Seafood Grill, so of course it was unanimously voted upon. Reservations were a must and scheduled at least a month in advance. It was a hoppin’ place to be on Saturday night.
We had a five minute wait. Nothing too extreme.
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They have SO many choices on their pre-determined Restaurant Week menu (click on the link if you are interested in what else they had to offer). We really wanted to try something new that we haven’t had before. For starters we got the baby greens salad with feta, toasted pine nuts, dried cherries, and a honey balsamic vinaigrette dressing on the side.
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For our entree we both decided on the San Francisco Style Cioppino. The description: shrimp, scallops, muscles, clams, fresh fish, red-wine tomato sauce. Drizzled with fresh lemon at the table. It was out of this world good. It had a spicy kick to it. We both agreed we would order it again. We both always end up picking the same entree because we would get mad if one ours ended up being way better than the others. Such a twin thing!
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After shot.
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Dessert was a shared piece of their carrot cake. We boxed up one of our servings for our parents to enjoy for breakfast the following morning. Delicious!
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Such a wonderful evening spent with those we love.
Sunday was Mommy Pinning for Phi Sigma Sigma. Our mom can now officially wear our Greek letters! Here are all the moms and sisters in our sorority who got pinned! Such a special day to share with our mom. She was extra special because she got two roses instead of just one. We love you!

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We would like to share the rest of our weekend through the eyes of our plates. We just went grocery shopping and restocked on some of our favorites and some new things we can’t wait to try including plain greek yogurt, a sun-dried tomato dressing, bulgar wheat with soy, avocados, luna bars, oat milk, cocoa-sprouted sunflower seeds, wheat berries, and dorset brand muesli. I’m sure some of these new finds will be featured in the upcoming weeks. Stay tuned and stay fabulous on this marvelous Monday morning. (Ignore the snow if it has happened to make it your way, it makes Mondays that much more bearable).

A warm and sweet breakfast
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Pineapple mango Greek yogurt spinach salad topped with chicken, grape tomatoes, avocado, and lentil chips

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Thanks again to Katie for giving us the opportunity to link up on her #MIMM post! Be sure to check out what everyone else who linked up is sharing on this marvelous Monday morning! (Katie’s blog can be found by clicking HERE)

MIMM

Sun-Dried Tomato Venison Meatballs

15 Mar

We don’t really eat red meat…

However, our step brother personally shot a deer himself and got the meat processed. So since we know exactly where the meat is from and how it was processed, we deemed it suitable for our consumption. So we’ve had this ground venison frozen in our freezer for a few months unable to find a good way to use it. Until now….

Sun-Dried Tomato Venison Meatballs (makes approximately 21 meatballs)

Ingredients:
1 lb. ground venison (ground turkey would be a suitable alternative)
3 tablespoons of sun-dried tomatoes
3/4 cup of whole wheat breadcrumbs
1 cup of spinach, chopped
A dash of salt & pepper
1 teaspoon of garlic power
1/2 cup of egg beaters (or 2 eggs)
1/4 cup of grated parmesan cheese

Directions:
1. Preheat oven to 425 degrees.
2. Combine all ingredients together in a bowl until thoroughly mixed.

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3. Form meatballs using the ratio of 2 tablespoons of mixture per meatball
4. Bake meatballs for 20-25 minutes. Watch them carefully to make sure they do not burn on the bottom.

We enjoyed these meatballs multiple times throughout the week. We served them one night over whole wheat pasta, made multiple salads with them, and froze a couple for a later date. Our favorite way to enjoy these was definitely on salads!

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Today is the day we have been waiting for the past five weeks. Tonight is our initiation for Phi Sigma Sigma. Check in on Monday to hear just how magnificent our weekend was! Hope you all have a fabulous and fun weekend celebrating St. Patricks day! We know we will 😉

What are your thoughts on venison? Have you ever made a recipe with venison before?