Vegan Breakfast Bowl

Sorry for the lack of posts this past week! We had my parents in town, moved, Stephen went out of town, and then his parents came into town! All within a week period! So fun, but definitely no room for blogging.  Anyways, today I experimented with this breakfast bowl.  Since I am usually out the door by 7:00 am each morning, it's important that I get a good breakfast to keep me awake and energized.  This yummy bowl does just that.  It has an oatmeal base (with chia seeds!) and a homemade granola topping.  As for the fruit, you can pretty much add anything you want.  I went with frozen mango, fresh raspberries, and dark chocolate pieces.  See? Healthy AND delicious!  Who wouldn't want chocolate for breakfast? Here is what you will need:

Oatmeal base:

1/3 cup rolled oats
1/2 cup coconut milk
1 tsp. vanilla extract
1 TBS. chia seeds
1 small banana (or half of a large one)
1/2 mango (this is totally optional but I liked the sweetness it added)

Granola:

1 cup puffed rice
3 cups cooked quinoa
3/4 cup honey
1/2 sesame seeds
1 cup chopped almonds
1/2 cup chopped walnuts
1 TBS. vanilla extract
Directions:

In a small bowl add the rolled oats, coconut milk, vanilla extract, and chia seeds and let sit in the fridge for at least 30 min, or overnight. While you are waiting for your oats to soak, cook 1 cup dry quinoa in 3 cups water (or per package instructions).  Pre heat oven to 350. Once the quinoa is cooked, combine with puffed rice, honey, sesame seeds, chopped almonds, and chopped walnuts and vanilla extract.  On a cooking sheet (I lined mine with parchment paper to avoid a sticky mess) evenly distribute the mixture.   Cook for 35-45 minutes (I re-distributed the mixture midway through to ensure even cooking). While the granola is cooking, add the oatmeal mixture into a blender along with the banana (and mango).  Once the granola has finished cooking, assemble your breakfast bowl!

Vegan (flourless) Peanut Butter and Chocolate Brownie

For some reason I have had a serious craving for brownies this week. I knew I wanted something flourless (so they would be super dense and chocolatey) but I also wanted a healthy twist so that I could enjoy them guilt-free.  After compiling a ton of various recipes (thank you Pinterest), I decided to combine the elements I liked from each and make my own version.  Not only are these beauties vegan, but they are the perfect way to satisfy a chocolate craving. So go ahead, eat a couple... I know I will!

 Here is what you will need:

Ingredients

2 cups walnuts

2 cups dates (I used Medjool)

1/3 cup almonds (whole)

1/2 cup dark chocolate pieces

3/4 cup dark chocolate cocoa powder (I used ghiradelli)

2 TBS. honey

Directions

In a food processor, pulse the walnuts until they form a flour-like consistency.  Then, add in the almonds and pulse about 4-5 times (or until they are in chunky pieces).  Next, add in the rest of the ingredients and pulse until combined.  Pour the mixture into an 8X8 baking dish (lined with parchment paper for easy removal) spread evenly and press down with a spoon.  Place the plan in the fridge for at least an hour.  

Once solidified, top with peanut butter (I combined mine with a few TBS of hot water to get a runny consistency) and melted chocolate (I melted mine in the microwave using 20 second intervals. Make sure to watch carefully and stir in between.  Once all the pieces are almost melted, remove and stir until the mixture reaches silky smooth consistency)

Chicken Tostada with Mango Salsa

This recipe is a knock-out.  It has everything I love in a salad/meal.  Lean protein, tons of veggies, and completely filling.  When I saw that the mango's at my local grocery were on sale, I knew I had to whip up some kind of salsa and of course, the idea of a tostada immediately followed.  What I love about this dish is how vibrant it is on the plate.  I mean, do you see those colors?! You just look at it and know that you are doing your body good! Here is what you will need:

Chicken Marinade

3 chicken breasts (lean)

2 TBS. cilantro

1/4 cup soy sauce

2 TBS. grated ginger

2 TBS. canola oil

1 TBS. Sriracha

Mix ingredients together (I used a ziploc for easy clean up) and toss the chicken in the marinade.  Let rest in the fridge for at least an hour.

Mango Salsa

1 cup fresh mango, cubed

1 14.5 oz. can diced tomatoes

2 jalapeños (de-seeded and diced)

2 green onions

1/2 cup cilantro

Juice of 1 lime

1 TBS. lime zest

1 TBS. orange zest

OPTIONAL: I mashed up 1 avocado to use as a base for the tostada and also sprinkled some Cacique cheese on top. 

Steel Cut

As i've gotten older, I've really come to appreciate having a good breakfast to start my day. As someone who is usually rushing around in the morning, preparing a smoothie or oatmeal the night before makes actually having time to eat that breakfast more plausible.  In the recipe i'm sharing today, I used steel cut oats instead of quick oats simply because I prefer the added nutritional value and texture.  But feel free to use whatever type of grain you prefer!  Here is what you will need:

1 cup steel cut oats (or grain of choice)
3 cups water (or the amount recommended on the packaging)
1 banana *see note
4-5 strawberries *
5 frozen blackberries *


* each of these toppings are optional, and can be exchanged for your topping of choice!

Pink Detox Smoothie

It seems like I have been going through a serious baking/cooking phase on the blog.  And while I love sharing new recipes, one of my New Year's resolutions for 2014 was to improve my photography skills and broaden my range. After struggling for the first few weeks to find people/things to photograph, (this awful winter has really made going outside painful) I realized that I needed to start photographing something that I love and have daily access to.  So with that in mind, photographing what I eat seemed like the perfect solution (I can only take photos of my husband so many times before he gets bored).  So I will be using the blog to start sharing all of the recipes I make for Stephen and myself on a daily basis (as well as sharing whatever else I'm photographing)!

Cooking has always been such a fun thing for me. I have so many fond memories cooking alongside my Mom growing up, however, I didn't really start cooking on my own until I left for college. When Stephen and I got married, I found that cooking was really a way for me to tap into my creative outlet and just have a good time (most times dancing/singing along to Pandora Radio).  Almost two years later, my cooking skills have definitely improved, and I have realized how much I love challenging myself to try new things and experiment.

Anyways, enough about me! Let's talk about today's recipe!  How gorgeous is this smoothie?! When I saw a similiar recipe on ohsheglows.com I knew I had to make something similar! What I love is the amount of fruits and veggies packed into one serving, and of course its bright pink hue! I am a firm believer in leading a healthy lifestyle filled with variation!  I love eating fruits and veggies, but I also enjoy a good dessert (with butter and real sugar) and I think the key to maintaining a healthy lifestyle is viewing food as a way to fuel your body. When I look at my food in ways to give me energy, keep me full, or even improve my complexion, I tend to eat more "real" foods and feel so much better when I do!  And while eating sugar in excess isn't recommended, I do believe that forgetting about the calorie count and indulging in a yummy treat is totally acceptable (and suggested!).

Here is what you will need:

1 cup coconut water (I used ZICO)
1/2 cucumber (roughly chopped)
1 cup strawberries (I used fresh, but frozen works as well)
2 bananas (I used fresh, but frozen works as well)
1 beet (I cooked mine the night before and refrigerated over night so it didn't make the smoothie hot)
1/4 c. beet juice
1 tbs. coconut oil
Juice of one lemon
1 apple (I used a green apple roughly chopped)
2 cups. ice cubes

notes:
*If you want some added sweetness you can add a tablespoon of honey.
** Adding Chia Seeds will thicken the smoothie and add protein

Super Greens

On the heels of yesterday's post, I decided I had to show you the perfect way to incorporate falafel into a larger meal (even though eating them by themselves is totally recommended!).  I discovered super greens after eating at a local restaurant here in DC called Cava Mezze Grill ( it's a Mediterranean take on the beloved Chipotle -think sustainable/healthy food- and it is by far my favorite place to eat, ever). While my version isn't an exact copy, they come pretty close! Here is what you will need:

Super Greens:

6-8 brussel sprouts

4 cups fresh kale roughly chopped

1 cup shredded red cabbage

Falafel:

See previous post for ingredient/instructions

Lemon-Herb Tahini Dressing

1/4 cup tahini

1 1/4 cup plain yogurt

1/4 milk (to thin mixture)

2 tbs. fresh cilantro

2 tbs. fresh parsley

2 tbs. fresh lemon juice

Serve with a warm pita and enjoy!

Note: I also like to pickle red onions and use them as a garnish to the salad.  Look for a post on pickling for instructions!

Falafel with Lemon Tahini Dipping Sauce

Lebanese/Mediterranean food has always been a favorite of mine.  In High School, my family discovered an amazing market/restaurant called Neomonde in Cary, NC that not only sold Gyros, Hummus, Grape Leaves, and Tabbouleh but also served Falafel (made to order) that was to die for!  Since I have moved away from home, I have made it a goal to try and eat there whenever I visit.  A few months ago (when I was feeling particularly homesick and hungry) I decided it was time to try and make Falafel on my own.  They were amazing!! But, I didn't photograph them so I knew I had to make them again so I could share the recipe with you! Here is what you will need:


Falafel:

2 cups diced onion
2 cups cooked and drained chickpeas (I used one 15.5 oz. can)
6 garlic cloves
1 cup packed cilantro
1 cup packed parsley
1 tsp. salt
1/2 tsp chili powder
2 tsp cumin
2 tsp. baking powder
1/2 C. all purpose flour
About 1/2 to 1 Cup Canola oil for frying (or enough to generously coat the bottom of the pan)
Pita bread (for serving)
1 Cup Sesame Seeds

Tahini Sauce:

1/4 c. Tahini
1 1/4 c. Plain Yogurt
2 Tbs. Lemon Juice


Directions:

In a food processor add the diced onion and garlic cloves.  Pulse until finely minced (but not puréed). Remove mixture and set aside for later.  Add chickpeas, parsley, cilantro, salt, chili powder, cumin and pulse until roughly blended. Now, add the onion mixture along with the baking powder and 1/4 cup of the flour and pulse until the mixture begins to form a small ball and is not sticky (I had to use a bit more flour so don't hesitate to add more if your mixture is too wet). Transfer mixture to a bowl and let sit in the fridge for an hour.

While the Falafel mixture is setting, combine the ingredients for the Tahini Sauce in a blender and mix until well incorporated. Transfer the sauce to a bowl and let chill in the fridge.

About 5 minutes before the Falfel mixture is ready, begin heating Canola Oil in a sauce pan over medium heat and preheat the oven to 350.

Once chilled, remove the Falafel mixture from the fridge and (using an ice cream scoop) form mixture into balls.  Once formed, roll each ball into the Sesame Seeds making sure to fully coat the exterior. One by one, carefully drop the balls into the oil.  In my experience, they will brown rather quickly so don't take your eyes off of them! Once browned place on a cookie sheet to cool (make sure you place a paper towel underneath to make sure you don't have hot oil collecting on your countertop!)  After the Falafel has been browned, place into the oven to finish cooking through for about 10-15 minutes.

Once cooked, enjoy warm with pita and dipping sauce!

The Best Chocolate Chip Cookies

Let me just say, I have been baking non-stop for the past week (or at least, it feels that way).  In all seriousness, I love that I have had all of this extra time (Polar Vortex, I'm talking to you) but I don't think my waistline is thanking me for it.  Which brings us to today's sweet treat, Chocolate Chip Cookies!! And they are THE BEST! Which is why I'm not ashamed to admit that I've eaten 3 of them today (which is especially impressive when one realizes how big these things really are).  Anyway, I actually found this recipe via a student of mine! His mom is ALWAYS baking something delicious (major perk: I usually get a plate of extras) and as soon as I tried these, they became my absolute favorite cookie. They are slightly crispy on the outside and ooey gooey on the inside, so regardless of your personal preference (my husband and I prefer the gooey kind) this cookie will hit the spot!  Here is what you will need:

Ingredients:

For sugar mixture:

• 1 1/2 C sugar
• 2 C brown sugar
• 1 lb (two sticks) unsalted butter

Cream together until fluffy

• Add 2 Tbs. vanilla
• Add one at a time: 3 eggs

Flour Mixture:

• 5 1/2 C flour
• 1 1/2 t. salt
• 1 1/2 t. baking soda

Blend well and add 4-6 C. chocolate chips (I like to use half dark and half milk chocolate chips from Ghiradelli )

Note: I used a cookie scooper to make my cookies uniform...but this is just a personal preference, so feel free to use your hands!

Bake at 350 until cookies appear almost done (I made mine rather large so they took about 14 min to fully cook). And enjoy!! Let me know if you try them out or have any questions in the comment section :)

Soft Homemade Pretzels with Sea Salt

Have you ever pinned something that you are DYING to try but somehow always forget to buy the ONE ingredient you need to make it?  Yeah...me too.  After 4 trips to the grocery store and each time forgetting to buy yeast (I know, right?)...I realized I had an issue.  And when I FINALLY remembered to put the darn thing into my cart, I knew I had to make the pretzels immediately.  And let me tell you, they are deliciously soft and salty, everything I was hoping they would be! And if you like to dip things....this recipe is a home-run! Here is what you will need:

• Ingredients:
• 
  
• 1 1/2 cups warm water
• 1 tbsp sugar
• 2 tsp kosher salt
• 2 1/4 tsp instant yeast
• 22 oz all-purpose flour, approximately 4 1/2 cups
• 2 oz unsalted butter, melted
• 10 cups water
• 2/3 cup baking soda
• 2 tbsp butter, melted
• Pretzel, Kosher, or course sea salt

Directions:

1. To make the pretzel dough: In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds. Switch to the dough hook and add the flour and butter. Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and transfer it to a lightly oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. (I just stuck mine in a warm oven)
2. Turn the dough out onto a lightly oiled work surface and divide it into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Place a barely damp towel over the dough and the formed pretzels to prevent them from drying out while you form the other pretzels.
3. At this point, you can freeze the formed pretzels on the baking sheets. Once completely frozen, transfer them to a large zipper bag and continue to freeze until you need them. Use within 2 months.
4. To make the pretzels: Preheat the oven to 425° F. Line 2 large baking sheets with parchment paper. Set aside.
5. Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan. 
6. Using a spatula (or fine-mesh basket), gently lower the pretzels into the boiling water and boil them for 30 seconds.Depending on the size of your pot, boil 2 to 4 pretzels at a time. Remove the pretzels from the water using the spatula, drain as best you can over the pot, and place them on the baking sheets. Brush the top of each pretzel with some melted butter and sprinkle with the pretzel/Kosher/sea salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. 
7. Enjoy with any dipping sauce of your choosing!

Polar Vortexes And Candied Grapefruits

As I'm writing this post, the "Polar Vortex" (AKA the HUGE storm dumping snow here in VA) is raging on outside our window.  Maybe I was naive, but I was under the impression that the weather here would be much milder than that in Utah.  This Winter has definitely proved my assumption to be false.  However, as a result of the crazy weather I have been able to cook/bake more than usual and have a few awesome recipes for you guys to try! First up, Candied Grapefruit!

This first recipe was a little infuriating as I had to start over three times in order to get ALL of the bitterness out of the grapefruit (good thing they only require three ingredients).... But it was worth it! Not only do these look AMAZING but they are delicious as well! Here is what you will need:

Makes 36 Pieces

Ingredients:

The peel of 2 Grapefruits (I quartered mine, then peeled the skin and cut it into bite sized pieces)
1c. Granulated Sugar
2c. Water
1/2 c. Granulated Sugar

Directions:

1. Cut and peel the grapefruit (as directed above)
2. Get a large pot and put the peels in along with enough water to cover them by about 2 inches.
3.  Set on the stove over a medium/high temp. and let come to a boil then reduce to a simmer and let sit uncovered until only 1 inch of water remains (or about 1 hour).
4.  When the peels are almost ready, in another saucepan, combine the 2 cups water and 1 cup of the sugar. Bring to a boil over high heat and stir to dissolve the sugar, 3 to 4 minutes. Remove from the heat and stir the drained, still-warm peels into the syrup. Let stand for 6 to 8 hours at room temperature.
5. Return the pot to a low heat until the peels have absorbed most of the mixture (about 30 min).
6. Transfer peels onto waxed paper and ;et dry for 12 hours (over night).
7. In a shallow bowl, using the remaining sugar, roll the peels one at a time to coat them in the sugar and let dry for an additional 2 hours.
8. Store in an air-tight container

new year, new goals

As we ease into the beginning of February (can you believe it's almost here?!), I have found myself determined to re-commit myself to the goals I have set for 2014.  There are so many things I want to improve and/or learn this year, but it is easy to become overwhelmed by ambition. And so, I have decided to write a few of the things I am most anxious to achieve in this next year as well as some of the things which I am currently inspired by.  Here is to a wonderful 2014!

Self-Improvement:

Oh dear, there are so many things that I want to improve in this category!  For my sanity, however, (and that of my husband's) I will try to pick a manageable few.


1. Photography:  Over the past year I have developed a love for photography!  As someone whose family almost never had a camera out,(Mom, I know you tried) , it is actually quite funny how much I enjoy taking out my DSLR and snapping random family moments.  But my goal for this year is to keep improving!  I don't know if I will ever seek out a profession in photography, but for now I am loving it as a hobby!


2. Education:  As someone who recently graduated, I have found myself in a serious academic slump. And while this may be only in my imagination, I feel like I need to take a more active role in seeking out new opportunities to learn.  I never want to become complacent in my understanding of this complex world we live in and am determined to "start afresh" in the words of Maria Lucas (for all you Pride and Prejudice lovers out there).

3. Fitness:  For those of you who know me, you know that both Stephen and I love a good workout.  We are generally healthy eaters and try to eat as many fruits and veggies as we can manage. However, I would like to push myself this year to work out in new ways.  Over Christmas Break I went to an awesome boxing class with my sister-in-law (thanks megs) and had a blast!  It was much harder than I expected it to be, but I LOVED how tired I was afterwards.  I want to take a step away from my typical treadmill/elliptical workout and experiment with new ways to keep my body in shape!

4.Travel:  Maybe it's the various bloggers I follow who all seem to be whisked away on a monthly basis to some exotic location, or maybe it's my just my Pinterest account, but Stephen and I have been discussing the need to travel this year.  We love exploring new places, and as a young couple without kids we know that now is probably the easiest to make that happen.  Ideally, we would be able to drop everything tomorrow and run-off to some remote local in Europe or South America, but unfortunately we both have jobs and plane tickets cost money (lame, amiright?).  But I am hopeful that with some planning we can make an international trip happen (maybe not this year, but definitely in the next).  So here is to buckling down and saving!

While these goals may seem trivial, (I'll admit that improving my photography skills may not lead to a life changing moment....but you never know) they are things that I am excited to work on!  I truly believe the most important part of making a resolution is to ensure your goals are attainable and that you will have fun along the way!  With that in mind, here is to stepping outside of my  our comfort zones and experiencing this incredibly inspiring world we get to call home.


Some Quotes and Images I am LOVING (please note that these are NOT my images)

How delicious do these look?! 

This photo was done by Bakers Royal, and I am just in love with it.  For anyone looking for an awesome food blog to follow, she is it! Where else do you get such beautiful photos and such tasty food?!

Some days I think I need this written on my forehead.  It is amazing how frequently I stop myself from progressing due to fear or uncertainty.  It's so important to remember that our potential is so much greater than we realize!  The only opinion that matters is our own.

Some serious travel inspo.  I am dying to go to Italy!

PF Chang's Chicken Soup

This past weekend Stephen came down with a bit of a cold, so of course I started scouring my Pinterest Boards for a delicious Chicken Noodle Soup recipe to hasten the healing process... But then I remembered how delicious the soup from PF Chang's is (and how well it clears out the sinuses) and decided that I would try to re-create it myself!  Luckily, we live near a HUGE Asian market so I was able to find ingredients like lemongrass quite easily (more on that later).  In the end, I learned a lot about what NOT to do in the soup (more on this later) but the final product tasted EXTREMELY similar to the real deal.  I hope you guys enjoy this as much as we did! (PS. Sorry for the poor picture quality, I took this with my iPhone )

What You Will Need:

• 2 Cups Chicken Meat (I used a mixture of both dark and light meat)
• 8 Cups Chicken Broth
• 3 T. Fresh Ginger (I like to grate mine using a Zester, it's super easy and blends well!)
• 8-12 Cloves Garlic 
• 3 Stalks Lemongrass
• Cheese Cloth
• 1 T Red Curry Paste
• 1 T Chili Oil
• 1 T Soy Sauce
• 1 Cup Shitake Mushrooms
• 1 Cup Cherry Tomatoes

For Later....

• 4 T Cilantro
• 1/2 Lime
• 1/2 Package Rice Noodles (These aren't the exact same as in the original recipe but they are pretty close!)

Directions:

First, add the Chili Oil and Garlic to a saucepan. Once heated, add in Chicken and Sear for 2-3 minutes on all sides.  Then add the chicken to a large sized pot.  Before adding the rest of the ingredients (except for the Cilantro) dice the lemongrass and place inside the cheesecloth and tie off, this will infuse the soup with the flavor but save you the pain of straining the soup when you realize it's way too hard to eat (OOPS!) and cook for 30 min on medium low.  Once the Chicken is done, and the soup is heated through, add to serving bowl with a handful of Cherry Tomatoes and Cilantro. 

Butternut Squash Soup

Photo Cred: Creme de la Crumb

First of all, let me say that I finally started my new job about a month a go and things are going well! Of course, with more time away from home I have had less time to take pictures and blog as much as I would like.  Thankfully, I had today off and was able to hit the kitchen and experiment!  After searching Pinterest, I decided that it was high time I made some Butternut Squash soup!  I have seen variations everywhere lately and wanted to put my own spin on it. Let me tell you, it was the perfect way to fulfill my "Fall comfort" craving.  It's based on the recipe I found here.  My only additions were extra apples (if you know me this is hardly surprising) and the use of Curry powder instead of Sage.  

Here is what you will need:

About 4lbs of Butternut Squash (I used two large Squash)
2 medium Granny Smith Apples
2 1/2 Cups Chicken Broth
2 1/2 Cups Water
1 Medium Yellow Onion
1/3 Cup Heavy Cream
1-2 Tsp. Curry (to taste)
Salt/Pepper (to taste)

Instructions:

• Preheat the oven to 425

TIP: Instead of peeling and dicing the squash I prefer to cut the squash in half, deseed, spread with 1 tbs. butter, season generously with salt and pepper, and then roast for about 50min to an hour.  It's faster, and doesn't take long to scrape the meat from the skins.

• While the butternut squash is roasting, de-core and dice the apples as well as the yellow onion.  Add 1 tbs. butter to a sauce pan and toss in the apples and onion (season with salt and pepper) and let simmer for about 7 minutes or until tender.  Set aside.  
• Once the squash is fork-tender, remove from oven and allow to cool.  Scrape the meat from the squash and add to the apple/onion mixture (discard skins).  
• Then add the chicken broth and water along with the Curry powder.  Bring to a simmer and let sit for about 15 minutes.  Remove from heat and stir in heavy cream.  
• Add small batches of the mixture into a blender and pureé until smooth.  Return to another pot on low heat and adjust seasoning to taste. 
•  Serve with Parsley as a garnish or roasted pumpkin seeds.

Asian Sesame Chicken Salad

Photo cred: Menu Musings

While searching for a dinner recipe last night, I came across this gem on my Food & Recipes board on Pinterest.  Let me begin by saying, this may be the best Asian chicken salad I have EVER had.  Also, while the ingredients list may look daunting, I promise the end product is worth it. 

Asian Chicken Salad adapted from Curtis Stone's Recipe
Ingredients: 

Marinade and dressing -

• 1/4 cup soy sauce
• 3 Tbsp fresh ginger, peeled and finely chopped (I grated mine and felt that it integrated better into the marinade/salad dressing)
• 1/4 cup canola oil
• 2 Tbsp hoisin sauce
• 1 Tbsp sesame oil
• 1 tsp sriracha sauce
• 1 tsp kosher salt
• 2 large chicken breasts, boneless and skinless
• 1/4 cup red wine vinegar
• 1/4 cup finely chopped green onions (white and green parts)

Salad - 

• 1 lb Napa cabbage, very thinly sliced (note: this is different than normal green cabbage but can be found in most grocery stores)
• 2 carrots, grated 
• 3 green onions, thinly sliced 
• 2/3 cup freshly cut cilantro leaves, coarsely chopped
• 1/2 cup slivered almonds, dry toasted (note: I left these out of the main batch but added them to my bowl and loved the crunch)
• 1 tsp white sesame seeds, toasted
• 1 cup edamame (these are optional but I love edamame in Asian salads )

Directions:

Marinade-

Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha and salt to make the marinade.  Peel and finely chop or grate the ginger (Tip: I found it easier to grate the ginger as you avoid clumps in your sauce).  Now, pour about 3 tablespoons of the mixture into a ziploc and add chicken.  Squeeze out the excess air and either refrigerate (if doing this the night before) or leave out at room temp. for at least 30 minutes. 

Dressing-

With the remaining mixture, add 1/4 cup of Red Wine Vinegar and sliced green onions.

Chicken-

Once the chicken has been marinaded, add to a pre-heated grill pan (or normal either works).  It should take about 4 minutes on each side. Once cooked, allow the chicken to rest for 15 minutes to cool (this also keeps the chicken moist by allowing the juice to spread evenly throughout the meat).  

Salad: 

Add chopped cabbage, grated carrots, green onions, and cilantro as well as half of the allotted sesame seeds and toasted almonds.   Add chicken and mix together.  Add dressing and mix right before serving.

Enjoy!!

Peanuts and Ball Games

Hello! Sorry it's been a little while....but I have a few more pictures from Mark and Cheri's visit!! On their last night, we got tickets to a Nationals vs. Dodgers game and had a blast (even though it was a sweltering 98 degrees!).  It was my very first baseball game (I know, I know...I can't believe it either) but Mark and Cheri made it memorable!  We loved spending time with them and can't wait for them to come out in the Fall!

Nationals Pride

What would a baseball game be without some peanuts?

President's Race!

DC

This week, my in-laws came out to see us! It was probably the hottest week of the year, but we had so much fun exploring downtown (we just had to make sure there was air conditioning nearby ;)

The Old Post Office

This incredible hallway that was completely deserted at 6 in the afternoon.

Flowers outside of the Smithsonian Museum of Natural History

On Cheri's first day, we decided to go on an early morning walk from Georgetown to the National Mall.  It's only about a 3 mile walk, and under normal conditions would have been easy.  However, in the 90-100 degree heat (with a 75 degree dew point) we were drenched by the time we reached the Lincoln Monument.  At one point I think we just had to accept our fate and laugh at how crazy we looked!

This was a "halfway" point between the Korean War Memorial and the Washington Monument.  So pretty!

Crew practice on the Potomac. 

Once we reached the WWII Memorial (which is breathtaking btw).  We decided that our bodies couldn't take any more heat and grabbed a cab back to Georgetown.  Because this was still only 11am we were able to get dropped off at the famous DC Cupcakes and walk in without waiting in the normal 1hr. line.  The cupcakes were delicious (even though we had to wait about 2 hrs to eat them) and we will definitely be going back in the future! My personal favorite was the vanilla vanilla.  The frosting was just so smooth and delicous! 

This cute park is at the far left end of Georgetown and way close to DC Cupcakes

Loved this cute box!

On the left is Red Velvet, and on the right is Vanilla Vanilla.