[Slow Cooker] Pork Carnitas

No doubt, this year has brought about a lot of changes. Some have been a breeze, and others have taken their sweet time. Matt and I love our new home. There are so many outdoorsy things that he loves doing that I get to tag along for--hunting, fishing, hiking, etc. My work/life balance, however, has been more like WORK/life. I knew coming to a new place and starting at a new school with new standards would be challenging, so I had told myself that now would be the time to devote as much time as was needed to my work. Matt would be working hard at school and we don't have children (don't tell Avery), so I could spend time making my lessons/classroom/teaching practices perfect. Perfect? Really? No matter how much preparation goes into any of it, these kiddos I teach are twelve and thirteen. There is no perfect, and in fact, imperfection gets us much further in our classroom.

Recently, I made a decision to alter my work/life to be better for me. I said that "I made a decision," when really, I know the Lord nudged me (or shook me) and reminded me to take care of myself. I am back to working out 5-6 days a week, cooking healthy meals that I am proud to share, and I still feel like I am devoting the time needed to my students and my classroom. And hopefully, all of this will show back up on the blog.

For now, I am going to stop talking about me and start talking about a fantastic new [slow cooker] recipe that is sure to have you going for seconds (or thirds if you're anything like my hubby). This weekend was the start of my Spring Break, so today was all about playing. We were in and out of the house all day. Many people feel that slow cooker recipes are best for days when you are at work for long hours, and I completely agree, however, I am all for those recipes even on the days you are home... like today. I LOVED being able to start dinner around 11am, and do nothing about it until it was time to eat dinner. I know you clicked on the link for the recipe, so I'll stop blabbing and get to it.

Pork Carnitas
For the Pork:
Ingredients:
-2 T chili powder
-2 t cumin
-1 t ground coriander
-1 t onion powder
-1 t garlic powder
-1 t sea salt
-1 t oregano
-Pork loin (about 3 pounds)
-1 1/2 cup water
-Bay leaf
Directions: 
Mix all of the spices (first seven ingredients) together in a bowl. Rub down the entire pork loin and place in the slow cooker. Pour in water and place bay leaf inside. Cover and cook on low for 6-8 hours. When the pork is finished cooking, it should shred easily with two forks. I like to shred mine fully and then leave the meat in the juices for a little while longer before serving (just while I'm putting together the rest of the meal).

For the Avocado Cilantro Topping:
Ingredients:
-1/2 of an avocado
-1/4 cup plain greek yogurt
-1/2 cup water
-1 cup cilantro (leaves and stems)
-1 clove garlic
-1/2 t salt
-Juice from half a lime (or more)
Directions:
Pulse all ingredients in a food processor until smooth.

For the Carnitas:
Ingredients:
-Corn tortillas
-1 can Black beans (drained and rinsed)
-Romain lettuce
-Roma tomato (diced)
-Avocado (diced)
-Cheddar cheese (shredded)
Directions:
Pre-heat oven to 350 degrees. Spray both sides of tortillas with cooking spray and place tortillas on a baking sheet. Cook for about 8 minutes, flipping them over at about 4 minutes. I usually heat up the black beans on the stove for a few minutes, but you can omit this if you want. The rest of the ingredients are just for toppings. Feel free to add or take away any ingredients.

This may seem like a lot of directions, but it really does not take long at all. You can make the dressing ahead of time or while your tortillas are heating up. Put them together for your family/guests or have everything spread out on the counter and serve buffet-style (my favorite)!

Enjoy! Let me know if you try it!

Chicken Salad

Y'all, my husband speaks the language of food. Thankfully, I have learned to speak that same language. One of his F-A-V-O-R-I-T-E foods/snacks is chicken salad, but I always cringe at buying the pre-made, grocery store chicken salad, because it's a little container that costs about $9. With hubs, that whole container may last about 9 minutes. So, whenever I find new recipes for chicken salad that are clean, or at least somewhat clean, I like to give them a try! I'm know I've said this before, but this recipe really is a new favorite! It tastes so refreshing. Here's the recipe:

Chicken Salad
Ingredients:
1 1/2 cups cooked chicken, cubed
1 large green apple, diced
1 large red apple, diced
1 1/4 cups red seedless grapes, halved
2 celery stalks, diced
1/2 cup walnut pieces (I used pecans because that's what I had)
2 tablespoons litem mayo
2 tablespoons dijon mustard
2 tablespoons plain greek yogurt
1 teaspoon honey
Salt and pepper to taste
Lettuce leaves for serving

Directions:
Mix all ingredients chicken through the walnuts in a large bowl. In a separate bowl, whisk together the lite mayo, dijon mustard, greek yogurt, and honey. Pour the mixture into the bowl with the chicken and fruit and toss until evenly coated. Serve on lettuce leaves.

Enjoy!

Summery Chicken Tostadas

Since this recipe was shared with me about a month ago, I have made this dinner twice. It is definitely a hubby-approved fave! A friend of mine over at Fit Foodie Fam blogged this recipe and shared it with one of our 21-Day Fix groups. And let me just tell you, SO yummy, SO colorful, and SO easy to put together. Here's the recipe:

Summery Chicken Tostadas
Ingredients:
-1-2 cups cooked, shredded chicken (my fave crockpot shredded chicken recipe below)
-1 teaspoon EVOO (or other oil of your choice)
-1 zucchini, diced
-1 red onion, diced
-4 whole wheat tortillas (my fave are the Mission Artisan brand)
-1 cup corn kernels (I use frozen, but fresh is fine!)
-1 teaspoon ground cumin
-1/2 teaspoon garlic powder
-3-4 tablespoons salsa verde
-3/4 cup shredded cheese (I use Monterrey Jack if I have it, but anything is fine!)

Directions:
Preheat over to 400 degrees.

Heat oil in a skillet over medium heat. Add zucchini and red onion, stirring often. Continue to sauté these ingredients for about 8 minutes or until the onions are soft.

While the zucchini and onion are cooking, lightly spray both sides of your tortillas with cooking -spray, and lay on a baking sheet. Bake these in the oven for about 8 minutes or until they begin turning a golden color. (Be careful not to burn them.)

After the onion and zucchini are soft, add in the corn and stir. Let the corn heat all the way through, and then add in the spices and salsa. Stir all ingredients together. Then, add in the chicken to the vegetable mixture and stir to combine.

By this time, your tortillas should be done. Take them out of the oven, and top each tortilla with about 1/2 cup of the chicken/veggie mixture. Sprinkle cheese on top and return to oven to allow cheese to melt.

Serve with desired toppings, such as avocado, cilantro, or more salsa verde.
Let me know if you try this recipe! Would love to know how you like it!


Also, here's the shredded chicken recipe I use...

SkinnyTaste Convenient Slow-Cooker Shredded Chicken
Ingredients:
-3 boneless, skinless chicken breasts, trimmed of all fat (about 1.5 pounds)
-3 cups Swanson 33% less sodium chicken broth
-1 onion, quartered (optional)
-1 celery stalk (optional)
-1 sprig of fresh parsley (optional)

Directions:
Combine chicken breasts, just enough broth to cover the chicken and onion, celery and parsley (if using) into the slow-cooker. Cover and cook on high for 4 hours.

Remove chicken and shred with two forks. Discard the remaining liquid and veggies. You can use the shredded chicken in any recipe that calls for it, or refrigerate it for up to 3 days.

Life Lately

Since we live in Houston and I am a teacher, I pretty much split the year into four main seasons: Fall, Christmas, Spring, and Summer. And maybe I'm the only one who feels like this, but Fall is always so busy with getting back into the routine of school and football season, so I always look forward to Spring with the intent of it being a much slower season, but it NEVER is. Somehow, spring time gets full, too. This year is no different.

I have some fun recipes to post this week that have been shared with me by a fellow BeachBody coach. She's wonderful, and we have been co-hosting a 21-Day Fix group for the last couple of weeks. So be looking for those recipes soon, but for now, here's what's been going on lately...

What I've Been Eating/Drinking LATELY:

[one]

I have recently changed my Shakeology flavor. I had been switching between Chocolate and Strawberry, but I decided to try the Vegan Chocolate, and I L-O-V-E my new flavor! No, I am not vegan, but sometimes it's just good to give your body a break from animal proteins. So yummy!

[two]

I made some Chicken Tostadas that just might make my "Top 5 Favorite Dishes I've Made" list. And, definitely hubby approved! Recipe coming soon!

[three]

We had this Sweet Potato Hash at my parents' house for a family dinner, and YUM! This recipe will also be hitting the blog very soon!

What I've Been Reading LATELY:

[one] 

My family started a book club in 2015. I dropped the ball on the first book of the year. I started reading it, and I just never got into it. However, I very quickly got into the second book that was chosen. The first Harry Potter book. I never read the series when I was a kid. I guess I really wasn't much of a reader at the time. But, after seeing all of the movies when they came out, it has been so fun going back to read the books. I really enjoyed the first one, and I am now onto the second. I also love that my students also have read/are even currently reading them. They are so excited that I am reading them and love talking to me about the books. 

[two]

I have been following a blog called SheReadsTruth and going through the last few of their studies: the book of John and then Esther. This blog is written by some wonderful ladies who very clearly love the Lord and who, I can guarantee, are blessing lots of women every day. 

What I've Been Doing LATELY:

[one] 

                                                 

Hubby and I celebrated another wonderful Valentine's Day together. When I was in high school, I always painted my fingernails black on Valentine's Day being a "rebel" for whatever reason. Well, those days are very over, and I love having this day to celebrate love. We enjoyed a delicious brunch at one of our favorite restaurants, Brennan's. And then spent the day with our sweet puppy (who I am finally coming to realize that at three years old, she's really not a puppy).

[two]

It is spring in our house! As stated earlier, I don't really consider winter a season in Houston. I like to go from Christmas to springtime :) Of course, I decorated for Valentine's Day, but I've now decorated our table for Easter, one of my very favorite holidays! I can't help but smile whenever I walk by the table. 

[three]

It was plane rides, Ubers, and a fabulous wedding for me this weekend. I just got home today from Richmond, Virginia where one of my sweet college roommates got married. Richmond was perfectly covered in a blanket of wintery white, and just look how beautiful that bride is?! And her sweet new hubby photo-bombing. 

Lots of other things have been happening around here, and some fun posts are lined up for the next few weeks, as well as some yummy recipes to share! 

Hope you all have a great week!

No-Bake, Guilt-Free Cookies

If you are like me, you have a major sweet tooth. I try not to bake much, because I know I will just want to eat whatever I bake. It's a vicious cycle, you see, especially trying to eat clean. Here's a recipe that allows guilt-free sweet eating.

No-Bake Shakeology Cookies
Serving Size is 1 cookie

Ingredients:
- 1 cup Chocolate Shakeology
- 1 cup nut butter (I used almond butter)
- 1 cup quick cooking oats
- 1/2 cup agave nectar

Preparation:
- In medium-sized bowl, combine all ingredients, stirring well.
- Roll mixture into 20-24 balls, each about 1-inch in diameter, and place on cookie sheet lined with parchment paper.
- Press a fork into each cookie, creating a criss-cross. (I touched the back of the fork to flour before each press to make this step easier/cleaner.)
-Store in air-tight container, and enjoy!
*If you are doing the 21-Day Fix, one cookie = one yellow container*

If you don't have Shakeology, the healthiest meal of the day, no worries--you can get it here!

{Clean} Chicken Salad

I have about eight drafts of blog posts just sitting, half-written, waiting to be finished and posted. We are well into Fall now, in the middle of November as a matter of fact. And that is pretty incredible to think about. When I look back to a year ago on the blog, there was also a month-ish where there were no new posts. Why? I've been trying to figure that out myself. School, maybe? But, that's neither here nor there.

With the holidays literally around the corner, I wanted to share some of my favorite CLEAN recipes, because I know many of us will be enjoying some not-so-clean ones very soon and may be looking to offset the overeating by some clean eating. One thing I love to do is to take recipes and meals that I enjoy eating and changing a few things to make them (1) still edible and (2) cleaner. I grew up eating chicken salad. My mom made the BEST chicken salad. Hubby also LOVES chicken salad, but unfortunately, just because something has chicken in it doesn't make it healthy. However, I want to share a SIMPLE, and guilt-free, chicken salad recipe with you.

{Clean} Chicken Salad

Ingredients:

2 cups cooked chicken, shredded with fork

1 cup plain greek yogurt

½ cup grapes, halved

2 teaspoons Mrs. Dash’s Original Seasoning (or other seasoning)

Dash of salt

¼ cup walnuts (optional)

Directions:

Mix all ingredients together, and serve over a bed of lettuce or on whole grain bread with a side of fruit.

Enjoy!

Tomato Basil Spaghetti Squash Bake

This is one of those "don't knock it until you try it" recipes. After just typing that, I realize that sounds very negative and you may not want to try this recipe now, BUT keep reading. For real, this dish is one to try!

I found the recipe here, but as you may know if you have ever stumbled upon my blog before, I cook for TWO--hubs and me. So, whenever I see recipes that end in the word, "bake," that usually means it cooks in a 9"x13" baking dish, and we could eat on it for a week. So, I altered the portions a little to feed our little family of two. (Just don't tell Avery she wasn't included in that count.)

If you have never cooked spaghetti squash before, I also included directions on how I do it. Feel free to browse the web for other methods. I have heard you can use your microwave, but I would be terrified to try.

**Sidenote: I have always had a fear of something exploding in my microwave. Thankfully, it is NOT because of a past experience, just a fear. 

Tomato Basil Spaghetti Squash Bake
Ingredients:
-One spaghetti squash (on the smaller side)
-Olive oil
-Salt
-Ground black pepper
-Garlic Powder
-2 large tomatoes, sliced
-Onion Powder
-Dried Basil
-Dried Parsley
-3/4 cup of shredded Mexican cheese blend
-Fresh basil for garnish

Directions (for Spaghetti Squash only):
-The first thing you have to do is cook the spaghetti squash to get your "noodles" from it. The most difficult part of the whole thing, which happens to be the very first step, is cutting the darn thing in half, lengthwise. Be SO careful!! I've heard of people putting it in the microwave for fish minutes to help soften the squash a little bit.
-Once it is cut, with a spoon, scoop out the seeds from both halves.
-Preheat your oven to 375 degrees.
-Brush each of the insides with olive oil, and season with salt and pepper. I like to sprinkle a little garlic powder here, too, because we love garlic. Feel free to omit. You can't mess this part up.
-Place halves face down on parchment-paper lined baking sheet and roast in the oven anywhere from 30-50 minutes, depending on the size of your squash. You want a fork to puncture through the flesh of the squash easily, and then you know it's done.
-Remove squash from the oven and allow to cool a few minutes. I am usually too anxious and just handle the squash with oven kits anyway. Whatever your patience-level is here, I am not judging. :)
-With a fork, scrape out the insides/flesh of each half and set aside in a small bowl.

Directions:
-Once you have cooked and set aside the spaghetti squash, change your oven's temperature to 350 degrees.
-Spray an 8x8 baking dish with cooking spray.
-Spread 1/3 of the spaghetti squash on the bottom of the baking dish.
-Top with a layer of sliced tomatoes.
-Sprinkle with salt, garlic powder, onion powder, dried basil, and dried parsley.
-Top the spices with 1/3 of the cheese.
-Add another layer of each: spaghetti squash, sliced tomatoes, spices, and cheese.
-Top with a final layer of squash.
-Then top with the remaining cheese, and sprinkle spices one more time.
-Bake, uncovered, for 30 minutes.
-Top with fresh basil before serving.

Enjoy!!

4th of July

As always, another holiday weekend at the bay did not disappoint. While I have time in the summer off, most of my family does not get to enjoy that luxury. But, this weekend, we did. The whole gang was there by Thursday evening, and we enjoyed 3+ days of sweet summer together. 

One of the highlights for me was definitely getting to spend some time working on a project with Matt. My parents had brought an old gate from their old house down to the bay a long time ago with the intention to use it in some way. But, almost two years later, and it was out by the trash, waiting to be picked up. I moved it from the trash and into their garage a few weeks ago, only to find that it was back by the trash. Thankfully, it still had not been picked up, so this was the weekend something had to be done, or it would be a goner. 

When the rest of the family went on an afternoon fishing trip, we stayed behind and got to work. In true 4th of July fashion, an American Flag. 

I had painted the entire fence white the day before, so that we had a blank canvas. First thing we did was use measuring tape to decide how thick the stripes should be. I wanted the stripes to be as authentic-looking as possible, since I knew the stars would be... less than authentic-looking. Once we decided on a thickness, we began placing painters' tape in place of where the white stripes would be. 

Above is a picture of what the flag looked like after it had been completely taped. Then, I started spray painting the red stripes. Once I was about three-fourths of the way finished, Matt sweetly asked if he could finish the red stripes. I had gotten so in my zone that I had forgotten that he was there to help. :) So, he finished up the red stripes.

Once we removed all of the tape (see above), we re-taped/covered what we needed to be covered in order to paint the blue section.

I wish I had taken a picture of this next step, but I got too excited and forgot. But, I took an Exacto knife and cut out a star shape in a piece of cardboard. Then, we used that as a stencil, and sprayed white paint into the stencil to create stars in various spots of the blue section. And then after letting it dry....

It makes me so happy to DIY with my sweet hubby. He is very creative and enjoys a good project, too. 

So, what else did we do this past weekend? Well, we hung out in the canal- floating, kayaking, paddle-boarding, AND Avery got a new life-jacket. Yes, she can swim, and actually maybe a little TOO much. Since my parents' house is on the canal, there is always a chance she could go in purposefully or accidentally and no one is right there to pull her out. Therefore, the life-vest. It calms my nerves, and she looks adorable in it! 

Don't you just want to hug her?

My mom always overdoes herself on food. She made this red (and blue) velvet cake. It was delicious! And look how pretty it was!

              

     

This is one of the reasons I am currently hosting a 5-Day Clean Eating Challenge group right now. I have over 20 people who have committed to eating clean this week, and today is just Day 1. Just look at all of those bright colors?

Don't worry if you missed this 5-Day Clean-Eating Challenge. I'll be doing it again in August. But if you are really interested in getting healthy and making a positive change for you and your family, 21-Day Fix is where it's at! Commit to 21 days with me!

Fitness + Nutrition + Accountability = Success.

We can do it together! Comment below or send me a message if you are interested in knowing more!

I just finished my first round of 21-Day Fix and drinking Shakeology and am LOVING how I feel. Today, I am still doing it, but I'm looking for people who want to join me in this journey!

I will leave you with one last picture from the weekend with my family.

I hope you had a wonderful 4th of July, as well! 

Happy Monday!

Quinoa Chicken Parmesan

I am always on the hunt for new recipes. I ran across one that seemed very simple and that I already had all of the ingredients for, Quinoa Chicken Parmesan, so we tried it a couple of nights ago. It may sound a little strange, but the recipe is so easy and this dinner was really good! I found the recipe here.

Quinoa Chicken Parmesan
Ingredients:
- 1 cup dry quinoa
- 1 tablespoon Italian seasoning
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup shredded mozzarella cheese
- 1/2 shredded Parmesan cheese
- 1 cup marinara sauce (I used Prego)

Preparation:
- Preheat oven to 400 degrees.
- Lightly spray a baking sheet with cooking spray.
- Cook quinoa according to package, and then stir in Italian seasoning.
- Take each chicken breast and cover completely with flour, dip into the eggs, then cover completely with quinoa, making sure the entire chicken breast is coated.
- Repeat with each chicken breast and place each onto the baking sheet.
- Place in the oven and bake for 25-30 minutes, or until golden brown.
- Remove chicken and top with cheeses and marinara.
- Then bake for another few minutes until cheese has melted.

Let me know if you get a chance to try it! I'd love to know how you liked it!

For the past couple of months, I have been working through a combination of BeachBody programs, P90X and 21-Day Fix. I am on Day 15 of 21-Day Fix, and I still think it is awesome! I am a big proponent of planning out your meals and staying away from last minute (usually unhealthy) decisions about what to eat. I have also loved having the little containers to help me with portions. But most of all, I have LOVED the workouts. Even Matt has gotten into them, and always says, "Okay, so which one are we doing today?" Yes, WE! It is fun being able to work out at home, but it makes it even more fun that he wants to do it with me!

Here we are sweating it out during Pilates Fix (which he found out is not just "light stretching"). 

Here is what I did the last two weeks:

Day 38: Upper Fix

Day 39: Lower Fix

Day 40: Pilates Fix

Day 41: Cardio Fix

Day 42: Dirty 30

Day 43: Yoga Fix

Day 44: Total Body Cardio Fix & Pilates Fix

Day 45: Upper Fix & Cardio Fix

Day 46: Lower Fix & 10 Min Abs

Day 47: Pilates Fix & Total Body Cardio Fix

Day 48: Rest

Day 49: Dirty 30

Day 50: Yoga Fix

Day 51: Total Body Cardio Fix

Friday was not intended to be a rest day, but we were both exhausted. I had been doing double day workouts for a few days, so my body just needed to rest. So, we propped up our feet and relaxed for the night... all three of us :)

Hope you have a happy Monday and a great rest of the week!

21-Day Fix | P90X Days 27-37

I have found quite a bit of inspiration from this quote. Making a change requires a change. As you may know, I have been working through P90X for a little over a month now. When I first started, I used it as an excuse to eat what I wanted, or what was easy. Silly me. What I realized was that in order to see change, I need to make a change. 

I had been waiting for 21-Day Fix to come in the mail, and when it finally did, I could not wait to start! I am still going to continue working through P90X, but throwing some other workouts in the mix or even doubling up on some days. If you have a full-time job outside of your house, you may think I'm crazy to say that. But, I'm a teacher with summers [mostly] off. Do you remember your summers as a kid? How many times did you say "I'm bored" in the summertime. I don't want to be bored. Instead, I want to create and fuel good habits. Enter 21-Day Fix. No counting, no guessing, just an easy-to-follow portion control (with fun color-coded containers) and one [30 minute] work out a day. 

Look at my yummy breakfast and lunch and convince me that your mouth isn't watering...

Portion-ing

Breakfast is served!

Portion-ing

Lunch is served!

P90X Update

Here is what I did on Days 27-37:

Day 27: Kenpo X

Day 28: Ab Ripper X

Day 29: Core Synergistics

Day 30: Stretch X

Day 31: Chest, Shoulders, and Triceps

Day 32: Run 2 miles outside

Day 33: Rest

Day 34: Ab Ripper X

Day 35: Back and Biceps, Run 3 miles outside

Day 36: Chest and Back, Ab Ripper X

Day 37: Total Body Cardio Fix (21-Day Fix Work Out)

I have found that there are a few keys to making new habits. The first one is MAKE GOALS-big and small, short term and long term, daily and weekly. If you don't make goals, how do you define success? The second one is PLANNING. Plan your day, plan your meals, plan your workouts, plan your to-do lists. Make a plan. The third one is MOTIVATION. What is it that motivates you? This may be a person, this may be a thing, this may be a job, this may be a vacation, and this might be something very personal, but whatever it is, find it, and use it to your advantage.

What habits are you making?

Edamame Quinoa Salad

Before we get to the recipe...

This past weekend was the first weekend of summer, and I got some much needed R&R. Matt was traveling through South America for work, so Avery and I had a date on Friday with the vet. We had been wanting to get her microchipped, even though she is an inside dog. But, inside dogs get out, too-- you really never know what could happen. And as you can probably tell from reading any one of my posts, Avery is a very important part of our little family of three. Anyway, since it was time for another round of shots/check-up for her, I added 'getting microchipped' to the list of things that we wanted to have done at that appointment. We have been to the vet's office a lot--I mean, as much as any other two and half year-old dog needs to have been to the vet, and every time, she has loved it! Except for this time. For some reason, she hated it! At one point, she literally jumped on my chair and tried to hide behind me. Poor thing!

         

         

Finally, though, she was microchipped. Officially! Now, if anything were to ever happen to her and she is lost/found by someone else, any vet's office or shelter will be able to contact us. Money VERY well spent if you ask me! She was still pretty apprehensive about the whole scenario, however. She hid and barked the whole time until we were out the door. 

Once all of that was over, I decided to pack up with Aves and head to the bay. It was the perfect recover-from-the-last-week-of-middle-school-before-summer weekend and the perfect start to summer. Saturday night was Galveston's monthly "Art Walk," where various galleries feature artists and stay open to the public later than normal. There were a few restaurants with live entertainment and some other fun things going on. We had never been, so we decided to check out a local restaurant (called Press Box) that we had never been to and then explored the Art Walk.

On our way back to Houston, my mom and I decided we wanted to try some new recipes that we had seen in the Better Homes and Gardens magazine, one of the many read while laying on the beach. Edamame Quinoa Salad. Is your mouth watering yet? It is the perfect mixture of a light side dish, but that is filling at the same time. It also screams summer because of the lime juice. Definitely a must-try! Here is the original recipe that I altered only slightly. I actually do not like cilantro. I realized it when I was in high school and ordered the BBQ Chicken Salad from CPK, which is delicious, but had a strange after taste that I could not stand... cilantro. So, there ya have it. Therefore, I opted out when making mine...

Edamame Quinoa Salad
Ingredients:
- 1/2 cup dry quinoa, rinsed
- 1 cup frozen shelled edamame, thawed
- 1 cup frozen corn, thawed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup lime juice
- 2 T EVOO
- About 1/4 tsp Salt (or to taste)
- About 1/4 tsp Pepper (or to taste)
*Optional- 1/4 cup fresh cilantro, chopped

Instructions:
-Cook quinoa according to package, and set aside.
-In a large bowl, combine edamame, corn, and tomatoes.
-Add in the cooled quinoa.
- Mix in lime juice and olive oil.
-Season to taste with salt and pepper.

**The only reason we used red quinoa was because they were out of white. While maybe not quite as easy on the eyes, it still tasted delicious!

Let me know if you have a chance to try it and what you think! 

Avocado Basil Pasta

Summer is close. I mean REALLY close! I can taste it. Well, maybe I can't really taste it, but I have a recipe for you that really does taste like summer. There are plenty of delicious, but heavy, pasta dishes for the winter-time that make you feel all warm and fuzzy. This is not one of those pasta dishes. This one is really a taste of summer. The best part? It is so easy! It is a quick weeknight meal or a great dish to take to a BBQ. I made this on Monday night, and there was plenty leftover for lunches on Tuesday! This is the recipe altered from here...
Avocado Basil Pasta
Ingredients:
- 14.5 oz dried bow tie pasta
- 2 medium/large avocados, halved,  
  seeded, peeled, and chopped
- 2 medium ripened tomatoes,
  chopped
- 6-8 slices of turkey bacon, cooked
  until crispy, crumbled
- 1/2 cup chopped fresh basil
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 3 cloves minced garlic
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1/2 cup shredded parmesan cheese

Instructions:
- Cook the pasta according to the
  package instructions.
- While you are letting the
  pasta cook, chop everything that needs chopping, and cook your bacon.
- When pasta is cooked, rinse and set aside.
- In a large mixing bowl, combine avocados, tomatoes, bacon, basil, lemon juice, olive oil, garlic,
  pepper, and salt. Then, add the pasta and toss to combine.
- Pour the mixture into a serving bowl and sprinkle with parmesan cheese.

Enjoy warm or cold after refrigerating!

Makes great leftovers!

Tonight, I made another one of my favorite dinners--Asian Lettuce Wraps. I shared the recipe back in January here. Man, these are good! This is another recipe that makes lots, so there are lots leftover!

What do you have cooking this week?

P.S.  6 more school days until summer... just in case anyone else is counting!

[Baked] Zucchini Chips

The Family Fitness Challenge officially ended Tuesday night. I have not posted about my final thoughts, yet, because "Closing Ceremonies" (as my mom is calling them) are on Sunday night. So, more to come on the challenge in a couple of days.

For now, a recipe. If you are in desperate need of amping up your side dishes, try making these zucchini chips. My mom made them a couple of weeks ago, and they were so easy and delicious, I had to make them, too. If you ask me, zucchini can be a little non-exciting. I'm more of a squash-girl, and as I type that, I wonder why it seems that zucchini and squash are almost always paired together. Maybe its their shape? Or maybe it isn't true at all, and I have just always paired them together? But if we are being honest here, whenever I cook both together, I always tend to pick out the squash. Regardless, here is a recipe that makes zucchini so much better. Also, the smell of them cooking is delightful! Here is the recipe:

[Baked] Zucchini Chips:
Ingredients:
- 2 medium-sized zucchini, sliced
- 2 T olive oil (or grape seed oil--that's what I had)
- 1/4 cup Parmesan, shredded
- 1/4 cup dry, plain bread crumbs
- Salt and pepper to taste (it doesn't need much)

Instructions:
- Place zucchini slices in a sealable bag, and then pour in the oil. Shake the bag until slices are covered. Then, mix in all other ingredients and shake until all zucchini slices are covered with "the goods". Then place in a single layer on a cookie sheet (with cooking spray). Bake at 450 degrees for about 25 minutes.

Enjoy!