Avocado Egg Salad

How are your new year's resolutions going?

I am not a huge fan of resolutions.  I like to think of them more like lifestyle choices.  I decided that since my wedding is in less than 200 days, I am going to work on being healthy, eating well, and getting in great shape.  So far, I have lost some weight and I've been doing more strength training.  I feel great!  I am also watching my students take their last final right now and so I am getting focused on starting fresh with them next semester!  I can't believe I am already entering second semester...before you know it, it will be the end of the school year and time for summer!

Today I am sharing a recipe that has helped me stay focused on my goal of eating well.  I saw a recipe for egg salad that used avocado instead of the typical mayo/egg combo.  I love avocado and I figured this would be amazing!

I also saw an idea for a smoked salmon sandwich that had avocado on it.  So, I got to thinking:  What if I used my avocado egg salad to build a yummy salmon sandwich.  This way, I would get some great nutrients, lots of good protein, and it would be delish.

Avocado Egg Salad

Ingredients:
3 hard boiled eggs, chopped
1 whole avocado
1 tbsp non-fat, plain greek yogurt
1 tbsp dijon mustard
1/2 tbsp chopped chives
fresh ground pepper
dash of lime juice

Directions:1. Place chopped eggs in a container.  Then, add in the avocado and mash with a fork until well combined.  Then, mix in the rest of the ingredients.

My smoked salmon sandwich! Avocado Egg Salad,
Smoked Salmon, and Cucumbers :)

Enjoy :)

For more avocado ideas, check out this page: 13 Health Benefits of Avocado

Happy Birthday Brian: Caprese Avocado Breakfast Sandwiches

Today is Bri's 25th birthday!!!  I want to wish him a very special birthday.  I can't believe that this is the age we will be when we get married in less than 8 months! Bri is so special to me and I love him so much.  I want today to be a great day for him.

I woke up WAY before him this morning and went to my zumba class.  Then, I picked up some stuff that I needed at Mariano's and headed home to make him a little brunch.

I made Caprese Breakfast Sandwiches and he said that it "really hit the spot."  Then, we sat down to watch the Bears game.

I am not a huge fan of watching football, so I started baking some Cookie Dough Frosted Brownies.  This dessert was Bri's request for his birthday treat and I'm pretty excited that it was what he wanted.  These brownies are SO good!

Tonight we are going to Jerry's Sandwiches for dinner with both of our families and it is going to be awesome.  I am always totally overwhelmed by their menu and I never know what to order.  I usually go with a last minute, gut reaction decision.  This means that I have tried a lot of different stuff at Jerry's and all of it has been great!  I can't wait!

Today is already super awesome and it is only going to get better...Happy Birthday Bri!

Caprese Breakfast Sandwiches

For one sandwich:
2 pieces of whole wheat bread (or one for an open face sandwich)
4-5 grape tomatoes, halved
1 avocado
1 tbsp lime juice
pinch of salt
pinch of pepper
pinch of garlic powder
1 tsp balsamic syrup
2-3 slices of fresh mozzarella
2 eggs

Directions:
1. In a bowl, mash the avocado with the lime juice, salt, pepper, and garlic powder.  Set aside.
2. Toast the bread using a toaster or toaster oven.  Place on a plate.  On one slice, spread some avocado mixture and place the halved tomatoes on top.  On the other slice place the slices of mozzarella.
3. In a lightly greased pan over medium heat, crack the eggs and let cook until egg white parts turn white.  Flip and let cook for another 30 seconds-1 minute.  Place eggs on top of mozzarella side.
4. Drizzle some balsamic syrup over both sides and then put together for your sandwich!

Enjoy :)

Thai Quinoa Veggie Salad

I just spent a really great weekend up in Minnesota!  Bri, Lauren and I all went there to visit our friends Patrick, Tommy, and Braden.  It was the second time I had ever been there and the first in four years!  Last time I was there it was for the State Fair (which is a crazy awesome State Fair) and so this time I was excited to just sort of hang out and explore Minneapolis.  

We drove there (6.5 hours each way) which means that my weekend felt really short!  We had a great time, but now I feel a little crazed.  I'm up at 5:15 (instead of 4:45) and instead of going to my workout class, I decided to sleep a little longer and get to school a little earlier to catch up on some work and get ready for the week.  

Today is going to be exhausting.  I have school and then after school cheer practice and then after practice we are cheering at a soccer game.  It's an away game so that means I have to go on the bus with the team and then come back.  Last time we did this, I did not get to leave school until after 7:30.  I guess it could be crazier.  Like if this was a night football game it would be much later.  But, after my whirlwind weekend, I know I am going to be beat later.  

Anyways, it has been a little over two weeks since I decided to be healthier, lose a few pounds, and focus on strength training as well as running.  That means that I am running less (way less compared to marathon training) and I am focusing on what I eat more and more.  This recipe is the perfect thing to share.  Plus, Bri has the day off and promised to go grocery shopping and I want to make sure he has a good list of things to buy...(so if you're reading this, Bri, make sure to get these ingredients!).   I made this Thai Quinoa Veggie Salad a while ago, but I never got around to sharing it.  Today it is the perfect thing to share!  This recipe is super simple, the ingredients are awesome for you and on top of it, it is Vegetarian, Gluten Free, and Vegan! 

Thai Quinoa Veggie Salad

(adapted from Avocado Pesto)

Ingredients:

1 cup fresh broccoli, chopped

1 cup quinoa, cooked according to directions

1 red onion, diced

1/2 cup grated carrots

2-3 tbsp cilantro, chopped, to taste

1/2 cup green onions, chopped

4 tbsp peanuts, chopped

Dressing:

1 lime, zest and juice

1 tsp sesame seeds

1 tbsp tamari (make sure you use gluten free if that is what you are going for!)

1 tbsp sesame oil

1 tbsp rice vinegar

1 tsp ginger

1 tsp garlic powder

Directions:

1. Cook quinoa according to directions and then when it is done, place in a large bowl to cool and combine with the broccoli, red onion, grated carrots, cilantro, green onions, and peanuts.

2. Make the dressing by whisking all ingredients together.  Then, add half the dressing to the bowl and toss everything with the dressing.  Give it a taste and add more dressing as needed.  

Enjoy :)

Caprese Avocado Toast

I have been super into avocado toast lately.  I know that it is "trendy" and it should be.  It makes for a great, quick meal and it is full of healthy goodness :)

I start with mashing up an avocado in a container and then sprinkling in some salt, pepper, and lime or lemon juice.  This is all "to taste."  Then, I just think about what I'm craving and throw that on top of the toast!

I use whole wheat toast, spread some of my avocado on top, and for this guy, I chopped up 3-4 grape tomatoes, sliced about 1 oz of fresh mozzarella cheese, and drizzled some balsamic syrup over the top.  YUM!

I found my balsamic syrup at Mariano's, but you can totally make your own! I think it should be a staple in every pantry.  It is so good! Use it for sandwiches, salads, pasta dishes and so on.  

I hope you are all drooling over this yummy avocado toast idea.  Go make some!  Me, I have to go get ready for another great day of high school!  On today's docket: Calculus quiz, absolute value problems in pre-calculus and some quiz writing for me! 

Enjoy :)

Cinco de Mayo Breakfast Sandwiches

It's Cinco de Mayo on a Taco Tuesday?  That is just too much.

I decided that in honor of Cinco de Mayo, I would share this recipe for Mexican Breakfast Sandwiches.  I made some homemade guacamole, toasted some whole wheat English Muffins, found my favorite salsa at the store and I was ready to go!  Oh, and I almost forgot: THE CHEESE!  Holy moly this cheese was perfect.  I was searching the crazy, overwhelming cheese section at my local grocery store when the nice employee pointed me in the perfect direction.  Pico de Queso Cheddar.  It has the perfect amount of spice and it melted really nicely on these sandwiches.  This is such a yummy recipe and you end up with tons of extra salsa and guacamole for leftovers or to go with the tacos you will naturally want to make later.  I made four sandwiches for me and Bri, but you can make as many as you want with this recipe.

Cinco de Mayo Mexican Breakfast Sandwiches

Cinco de Mayo Breakfast Sandwiches

Ingredients:
4 Whole Wheat English Muffins
4 eggs
Your favorite salsa
4 slices of Pico de Queso Cheddar
Guacamole:
1 can black beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
1 avocado
3 tbsp cilantro
3 tsp lime juice
1 tsp salt
1/2 tsp pepper

Directions:
1. Make the guacamole: food process the avocado with the cilantro, lime juice, half the black beans, and half the corn.  Add in the salt and pepper.  Once creamy, pour into a bowl and stir in the rest of the black beans and corn.
2. Toast the English Muffins and melt the cheese on one slice of for each sandwich.  Spoon a few tablespoons of the guacamole on the other slice of the English Muffin.
3.  I made my eggs over easy in a frying pan and then placed them on top of the cheese.  You can scramble, fry, or whatever.
4. Spoon some salsa over the eggs and then place the guacamole slice on top.

Enjoy :)

Mexican Red Head Mules

It's time for another "Thirsty Thursday!"  A few weeks ago, I shared a post written by my little brother, Zack. He is the guy who was the bartender at our engagement party, and he has been coming up with some really great drinks.  This one is perfect to pair with a Tex-Mex meal, but I also feel like it should be sipped while on the beach.  

I traveled with my family to Arizona for Spring Break this year and this location is what inspired my brother to come up with this fun drink! Moscow Mules are a really trendy drink right now and this is just a spin on that! 

Mexican Red Head Mules

Ingredients:

(for one drink)

8 oz Ginger Beer

1 shot Silver Tequila

1 tsp lime juice

1/2 tsp grenadine

Directions:

Mix all ingredients together and serve over ice.  

Enjoy :) 

White Bean Verde Enchiladas

Today is one of my bestie's birthday!!! Happy birthday, Caryn!  To celebrate, we are going to dinner at this fun BYOB Mexican restaurant and then were probably gonna end up doing Karaoke after! I am so excited to celebrate with her and I even made a special birthday dessert!  I can't tell you about that because it is a surprise, but here's what I had going on in the kitchen last night:

Friday night cake baking :)

Last night was pretty chill and it was amazing! I baked, had a glass of wine, and whipped this yummy concoction up for dinner!  I mashed up an avocado with a few squirts of lime juice and some salt and pepper.  Then, I cooked a couple eggs to perfection and put everything on top of some toasted whole wheat toast.  Finally, a few dashes of Frank's Hot Sauce and I was ready for one amazing meal.  It was super simple and I know everyone really into this "toasts" craze.  This is a great recipe to try! 

Avocado Toast with an Over-Easy Egg

Finally, in honor of my excursion to a BYOP Mexican place, I am sharing with you a yummy Enchilada recipe! I am a huge fan of Enchiladas. We make them all the time over here.  This recipe was really easy, totally vegetarian, and super yummy.  Since I am in the mood for some Mexican food, I figured this was the perfect thing to share! 

White Bean Verde Enchiladas

Ingredients:8 large corn or flour tortillas

1 can verde enchilada sauce

2 cans cannellini beans, drained and rinsed

1 cup of your favorite guacamole

1 red pepper, sliced

1 cup shredded, light Mexican blend cheese

1 cup non-fat, greek yogurt (I love Chobani :))

2 tsp lime juice 

Directions:

1. Preheat oven to 350 and pour some verde enchilada sauce in the bottom of a 9 by 13 inch pan.

2. Dip each tortilla in the sauce so that it is mostly covered, then spread some beans, guacamole, a few pepper slices, and a sprinkle of cheese down the middle of the tortilla.  Wrap the tortilla and place seam down in the pan.  Repeat with all of your tortillas and filling ingredients.

3. Pour the rest of the verde enchilada sauce over the finished enchiladas and sprinkle with the rest of the cheese. 

4. Cover with foil and bake for 20 minutes.  Serve with a little greek yogurt and lime juice.

Enjoy :)

Marathon Training and a Detox Mango Avocado Smoothie

Here is what you think about when you sign up for a marathon:
1. I'm young, I'll probably be fine.
2. This looks really cool.
3. It's a bucket list thing.

Here is what you think about during training:
1. Geez this is a lot of running.
2. I'm so hungry all the time.
3. My knee hurts.
4. Am I sure I can do this?

And here is where I am at now:
1. I'm totally ready.
2. I'm totally excited.

Last weekend, I ran the Magellan Ready to Run 20 miler.  I was so nervous leading up to the event, but when I finished I was truly amazed.  I ran the whole time at my 10 minute mile pace.  Therefore, I ran 20 miles in 3 hours and 20 minutes.  It was amazing.  I have never felt such relief and excitement at accomplishing anything like this before. I have been training with CARA (Chicago Area Running Association) and it has totally paid off.  If someone told me 5 years ago that I would be running a marathon, I would have thought they were completely insane.  And yet, here I am.  Last year, I went and watched some of the Chicago Marathon and decided that I should do it.  Now, I am two 2 weeks away!!!  I feel totally ready and completely amazed at what I can do.

post-run!

Today, was the first "taper" run.  After 20, you taper (run less and less) until the race.  Today, I ran 12 miles and it was the first time in 6 weeks that I ran less than a half marathon during the weekend.  How insane is that???

Throughout training, I have tried to focus on my health as well as my running and teaching.  However, all this running really does just make me want to eat everything in sight!  To try and avoid eating a ton of junk, I have discovered various healthy recipes.  Today, I am sharing one.  This is one of a few smoothie recipes that I have tried over the course of my marathon training and it really is delicious as well as nutritious.  I highly recommend it as a great way to get your veggies and feel amazing.  If you are running a ton, you will need more than this, so maybe have some peanut butter with toast in addition to the yummy smoothie.

Detox Mango Avocado Smoothie

Ingredients:
1/2 cup chopped fresh mango
1/2 cup sliced avocado
1 cup orange juice (I used Tropicana 50)
2 tbsp lime juice

Directions:
1. Put everything in blender and blend until smooth.  This makes 2 large smoothies.

Enjoy :)

Quinoa Enchilada Casserole

I love when I get to cook on Sundays.  Today has been a particularly productive day for me.  I had breakfast, did my lesson plans for the whole week, finished a project for one of my graduate school classes, did my favorite Jillian Michaels video (No More Trouble Zones), and made this casserole! All before noon!

This casserole is so simple and super yummy.  I was inspired by the recipe on Two Peas and Their Pod which is one of my favorite blogs.  I love that this all ends up in one big bowl and then you just bake it! I adapted the recipe a bit because I wanted to incorporate some other ingredients (I had to clean out my fridge a little!) and it turned out great! Plus, now I have enough leftovers for a few lunches this week!

Quinoa Enchilada Casserole

Ingredients:
1 cup quinoa, pre-rinsed
2 cups water
1 tbsp olive oil
4 cloves garlic, minced
1 onion, chopped
1 red pepper, diced
1 15 oz can low-sodium black beans, rinsed
1 15 oz can whole kernel corn, rinsed
1 15 oz can diced tomatoes with green chiles
1/2 cup packed baby spinach
1 tbsp lime juice
3 tbsp cilantro
1 tsp cumin
1/2 tsp chile powder
salt and pepper
2 cups red enchilada sauce
2 cups low-fat shredded mexican cheese
1 green onion, chopped (optional)

Directions:
1. Place quinoa and water in a medium saucepan, bring to a boil and then simmer, covered, for 20 minutes.

2. Meanwhile, place olive oil in a large sauté pan with the garlic and onion.  Let cook for 5 minutes and add in the pepper and tomatoes. Sauté another 5 minutes and add in lime juice, cilantro, cumin, chile powder, and salt and pepper.  Cook for another 5 minutes.  Place in large bowl.
3.  Add beans and corn to bowl along with the cooked quinoa.  Stir to combine.  Stir in the enchilada sauce and half the cheese.

4. Pour into a greased 13 by 9 inch pan and then sprinkle the rest of the cheese over the top.  Cover with foil and cook for 20 minutes.  Remove foil and cook for an additional 5-10 minutes or until cheese is melted.  Sprinkle with green onions and serve with sour cream if you want.

Enjoy :)

Vegetarian Pad Thai

Today is a pretty big day.  Besides being my half birthday, I am starting my first day of second semester!  This means it will be the longest I have ever been at the same school during the year.  I'm not sure if this has truly hit me yet.  I am still feeling like a student teacher and at any moment I will switch to a middle school!  I am excited about second semester and I really have been having a great year.  Today is all about Triangle Congruence! I have a lab for my students to experience over the next two days and I am excited to see how it goes!

Also, today is my first day of two online classes that I am taking to continue my education.  I am less excited about this, but the classes do seem interesting and I have never taken an online class before.  I was sort of enjoying the whole graduated thing where I didn't have to worry about personal homework or grades.  However, I do need these classes to get a permanent license for teaching and so it is totally worth it.  The first week, all I have to do is submit an introduction of myself to an online discussion.  Not so bad.

I am also still attempting to be healthy and today's recipe is perfect for that.  It is a lightened up, vegetarian version of Pad Thai.  Bri and I made this as one of the first recipes in our new apartment together.  It was super delicious and I'm actually craving it and considering making it again tonight!

Vegetarian Pad Thai
(adapted from Martha Stewart)

Ingredients:
8 oz fresh pad thai noodles
4 limes, for juice and serving
3 tbsp soy sauce
1 tbsp Siracha sauce
1 tbsp brown sugar
2 tbsp canola oil
2 eggs, lightly beaten
14 oz firm tofu
1/2 cup shredded carrots
8 green onions, sliced
3 garlic cloves, minced
salt
roasted peanuts
fresh cilantro

Directions:
1. Soak noodles according to directions, drain and set aside.
2. In a large skillet, heat 1/2 tsp of canola oil over medium heat.  Add in beaten eggs and cook, undisturbed, until eggs are just set.  Place eggs on a cutting board.  Roll the eggs up and then slice into strips.  Set aside.
3. In the same skillet, add 4 tsp of canola oil and cook the tofu until golden brown, flip so that you get both sides.  This should take about 6-8 minutes for each side.  Place on cutting board and cut into small cubes.
4. In a small bowl, place 2 tbsp lime juice, soy sauce, and brown sugar.  Whisk to combine.
5. Add 1 1/2 tsp of oil to your skillet and heat over medium heat.  Add in the carrots, green onions, and garlic and cook for about 5 minutes.  Add in the lime juice mixture and let simmer.  Add noodles and, stirring constantly, cook for another minute.  Add eggs and tofu, toss to combine.
6. Serve mixture with lime wedges, roasted peanuts, and fresh cilantro.

Enjoy :)

2013: A Year in Review and a Fabulous New Year's Cocktail

2013 was one amazing year.  I can't believe all that has happened.  I completed student teaching, graduated from college, ran my first half marathon, got my first teaching job, moved into an apartment with Bri, and became a mom!

For all you readers who just became shocked about that last detail, I have to clarify.  I became a mommy to the cutest cat in the world!  I can't believer I haven't talked about Benny already!  Bri's sister found a kitten on the streets and Bri and I decided to take him in!  His full name is Benedict Ted Cumberbatch.  The Benedict Cumberbatch part comes from Bri's sister who decided it was a great name.  Plus, he is an awesome actor and stars as Sherlock in the BBC version of Sherlock Holmes (great show!).  The Ted part comes from Bri's and my favorite show, How I Met Your Mother.  Bri and I are Marshall and Lilly (he's a lawyer and I'm a teacher) and then we just needed a Ted to complete our apartment!  He's an awesome little kitty and I love him so much! Also, I apologize in advance for any typos in this post...Benny is currently laying on one of my arms while I type and is just being too darn cute for me to move him.

The other most exciting accomplishment for me this year has been my work as a new teacher!  I absolutely love my job, love my colleagues, and love my students.  I am have a great year and, although it is exhausting and often difficult, it is so rewarding and I know that I have chosen the right path based on how happy I am.

In other news, I have continued to cook and run as much as I can.  These are clearly important passions of mine and I am grateful to have kept up with them as I have become more busy with my job.  Although I am very happy, I have made up my mind on a few new years resolutions.  The biggest one is that I want to blog more.  I have continued to cook, but I have seriously cut back on blogging.  I want to change this in the new year and make sure to keep up with my blog.  I also want to work on becoming a better teacher by taking classes to further my education and make sure that I am the best I can be for my students.  In addition, I have set my sights on running my first marathon and I can't wait to start documenting that experience.  This new year is sure to be great and I can't wait to continue to share all my experiences here.

Finally, on a fun note, I am making a fabulous cocktail for tonights festivities.  Some friends are coming over for a potluck and I have decided to contribute stuffed shells (coming to you soon) and a Sparkling Pomegranate Cocktail!

Sparkling Pomegranate Cocktail
(adapted from Food & Wine)

Ingredients:
1 quart pomegranate juice
2 cups orange juice
2 cups limeade
750 ml Prosecco
1 fresh orange, sliced
1 fresh lime, sliced
ice

Directions:
1.  Pour all wet ingredients into a large pitcher and stir to combine.  Stir in slices of the orange and lime.  Chill.
2.  Serve with ice and additional slices of orange and lime.

Enjoy :)

Fish Tacos with Mango Salsa

How did it become August?!?!?

I finally was able to submit all of my teacher certification stuff for Illinois, I received my new teacher training schedule, and I'm moving tomorrow!

It's also the last day of camp and I can't believe it.  Time has just been flying by and camp has been so much fun.  I absolutely love my campers and counselors and I have a great time at camp.  I will miss it all so much.

Today I have a great dinner idea for you!  My mom and I went to Whole Foods and bought some Mahi Mahi Fish Taco Filling from the fish counter.  Then, we made our own Mango Salsa and sliced up some avocado to top it all off.  It was a really yummy dinner and the mango salsa was a great idea to add to the tacos to spice them up a little!

Mango Salsa

Ingredients:
1 mango, cut into cubes
1 jalapeño, diced
1/2 cucumber, diced
1/2 red onion, diced
3 tbsp fresh lime juice
3 tbsp fresh cilantro

Directions:
1. Mix everything together and toss with the cilantro.

This would be a great little side dish to have as a fresh salad and I would also add it to regular salsa to make it more exciting.  If you want more spice, add the seeds of the jalapeño and if you want less spice, leave them out or put less jalapeño in.

Weekend in Madison

I just had a super fun weekend! On Friday, Anna and I drove up to Madison, stayed with my friends, Russ and Ryan, and had a super fun time going out for amazing dinners, visiting a winery, and having an all around blast.

On Friday, my friend Tamara had the brilliant idea to go to Mariner's Inn for Restaurant Week.  That means, for $25 I got to have clam chowder, surf and turf, and key lime pie.  It was all delicious and it was a great way to kick off our weekend away.

On Saturday, we woke up and walked over to the Farmer's Market.  We picked up fresh raspberries, cheese curds, and a mini apple pie.  Then, we got Cosi sandwiches and salads and met up with Tamara to go to Wollersheim Winery. We had our amazing picnic lunch and toured the winery.  It was very interesting and, of course, we all got wine! It was a lovely afternoon.

After returning to campus, Anna and I walked around State Street and then got ready for dinner with Russ at the Old Fashioned.  This is one of my favorite restaurants and it did not disappoint!  Also, Anna got to try her first Old Fashioned Cheese Curds (the best in Madison!).

Overall, this was just a fantastic weekend and we even got to see Anna's grandpa on our way home in Milwaukee!  It was really fun to get away and see such great friends.  Next weekend, I will be moving to Chicago! Ah! Can't believe it is almost here!

Thai Turkey Burgers

I GOT A JOB! Well, I haven't signed anything yet and I don't know many details, but I do know that I got a job offer at a high school to teach math! I am crazy excited and can't wait to start getting ready!

Also, now that I know where I am going to be, Bri and I are moving forward on looking for an apartment! I can't believe all of this.  I feel a little too grown up right now.  

Since, it is Monday, I also have a Half Marathon Monday update for you all.  I got up to 12 miles and now I get to taper off a little.  My long run this week was 9 miles and honestly it felt like a breeze.  I love getting out there in the morning and getting in a long run.  During the week I didn't run as much because of how busy I was, but I am still feeling great.  The run is only 2 weeks away and I can't wait! 

And, of course I have a recipe to share! This is a super yummy recipe and I found it over on How Sweet It Is.  These Thai Turkey Burgers are full of flavor and super healthy.  I had them for lunch at school and everyone was jealous of how yummy it smelled! I love the flavors here and it was a perfect little meal to have for dinner and then leftover for lunch.  

Thai Turkey Burgers

Ingredients:

1 lb. lean turkey

2 green onions, chopped

1/4 cup shredded carrot

salt and pepper

4 whole wheat buns

1/4 cup rice vinegar

1/4 cup light coconut milk

3 tbsp brown sugar

2 garlic cloves, minced

1 tbsp natural, creamy peanut butter

1 tsp fresh ginger, grated

1 tbsp lime juice

1/2 tbsp soy sauce

2-3 tbsp hot sauce or chili sauce (depending on taste)

3 cups coleslaw mix

1/2 cup chopped peanuts

Directions:

1. Make the sauce: whisk together the rice vinegar, coconut milk, garlic, peanut butter, lime juice, soy sauce, and hot sauce.  Pour into a small sauce pan and heat until simmering.  

2. In a large bowl, combine the turkey meat with the carrots and green onion.  Season with salt and pepper.  Pour about 3/4 of your sauce mixture into the turkey mixture and combine.  

3. In another bowl, place the coleslaw mix and toss with the peanuts. Pour the other 1/4 of the sauce over the coleslaw and set aside.

4. Form the turkey meat into 4 patties.  Place in a grill or saute pan and cook for about 4-5 minutes or until browned, flip patties and cook for another 4-5 minutes.  

5. Place burgers on buns, top with coleslaw and serve!

Enjoy :)

Foodie Friends Friday: Cindo de Mayo Theme!

This week, Foodie Friends Friday is back!  This week is all about Cindo de Mayo! Just follow the rules and link up your festive recipes! Also, host favorites will be featured on Daily Dish!  This week I'm linking up Copycat Chipotle Chicken Burrito Bowls, Taco Cupcakes, and Fish Tacos with Mango-Slaw.

Top 3:

1. Crock Pot Italian Pulled Beef Sandwich

2. Easy Vegetarian Split Pea Soup

3. Slow Cooker Strawberry Applesauce

Most Clicks:

1. Churro Cupcakes

2. Slow Cooker Pudding Cake

3. Mexican Pasole

And Host Favorites! 

Welcome to Foodie Friends Friday!

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Copycat Chipotle Chicken Burrito Bowls

Who needs Chipotle when you can make this? Okay, who are we kidding?  I need Chipotle once in a while.  However, I did throw together my very own Chicken Burrito Bowl and it was really yummy! I made Chipotle Chicken and Cilantro Lime Brown Rice and then added my toppings and had a great dinner!  Tamara and I decided to do this for Courtney's birthday when we found out that she was craving Mexican food and this was a lovely way to spend a Saturday night.  We had homemade Burrito bowls, ate mini cheesecakes and watched tv.  I love hanging with these ladies and we always find a way to get some good food into the picture!

Homemade Chipotle Burrito Bowls

Cilantro Lime Brown Rice

Chipotle Chicken

Homemade Chicken Burrito Bowls

Ingredients:
For the Chicken:
2 1lbs. chicken breasts
2 tbsp chipotle adobo sauce
3 1/2 tbsp lime juice
1-2 garlic cloves, crushed
1/2 tsp chili powder
For the Rice:
canola oil
1 cup brown rice
4 cloves garlic, minced
1/2 onion, chopped
1/2 tsp salt
2 cups low-sodium chicken broth
juice of 2 limes
zest of 1 lime
fresh cilantro
1 14 oz can black beans
Toppings:
Mexican Cheese
Salsa
Guacamole
Sour Cream

Directions:
1. For the chicken, place in a ziplock bag with all the marinade ingredients   Place in fridge overnight or at least 2 hours.  Dice chicken and cook in a pan with a little bit of oil.
2. For the rice: in a medium saucepan, heat 1/2 tbsp of canola oil and saute the garlic and onion over medium heat until onion starts to become translucent.  Add in the rice, lower heat, and stir to combine.  Pour in the broth, juice of 1 lime, lime zest, and the salt, bring to a boil, then lower heat and cover and let simmer until rice is cooked, about 10 minutes.  Once rice is cooked, stir in juice of other lime, black beans, and fresh cilantro.
3. Build the bowls: Place rice and chicken in a bowl, top with whatever toppings you want!

Enjoy :)

Honey Salmon with a Brown Butter Lime Sauce

I made this amazing salmon for my family and everyone agreed, it was the best.  It was super tasty and the salmon came out perfectly! I love salmon and whenever I can find a good recipe that involves salmon I am all over it.

We served the salmon with my Roasted Garlic Mashed Potatoes and a side of asparagus.  The salmon has a honey glaze and then you top it off with a brown butter lime sauce.  I had a little of the brown butter sauce left over and so I poured it over the cooked asparagus.  It was an amazing meal!

Honey Glazed Salmon (adapted from Cooking Classy)

Ingredients:
5 salmon filets
10 tsp flour, divided
10 tsp honey, divided
extra-virgin olive oil
zest of 2 limes
brown butter lime sauce (recipe below)

Directions:
1. Drizzle about 1 tbsp of olive oil into a pan and let it heat over medium heat.
2. Place salmon filets on a plate and coat each side of each filet with 1 tsp of flour.  Next, coat the tops each with 1 tsp of honey.  Place 2 filets at a time in the heated pan, honey side down.  Coat the bottoms with the honey at this point.  Cook each filet for 3-5 minutes in the heated pan and then flip and cook for an additional 3-5 minutes on the other side.
3. Sprinkle the lime zest over the cooked filets.  Drizzle the sauce on top and serve warm.

Brown Butter Lime Sauce

Ingredients:
6 tbsp salted butter
3 tbsp lime juice
1 clove garlic, minced
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Directions:
1. Heat butter over medium heat, swirling frequently, until it is melted, turns tan, and is fragrant.  This should take about 5 minutes. Once the butter has browned, whisk in the lime juice, garlic, salt, and pepper.  Whisk well and then pour over the salmon.  Or, if you make this ahead of time, simply let it sit, and then reheat and re-whisk before pouring over the salmon.  I used a little lime sauce over my asparagus as well.

Enjoy :)