10/12/14
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eggs with thyme, mushrooms, leeks and parmesan

I sure love eggs.  And I know I’ve said it many, many times before and it still holds true.

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Guess who else loves eggs?  Corey from Learning Patience. (Psssst!  She’s my Secret Recipe Club pick of the month!)  In fact, when she started out a post by saying “Eggs are one of my favorite foods,” I knew we could be friends.  Eggs are like wine or chocolate… it would be a sad life without them.   So once I read her egg post, I knew I had to make the recipe she shared for eggs with thyme, mushrooms, leeks and parmesan.  Sound delicious right?  It was was.  Normally I go for my standard and rather hurried plain egg scramble with avocado toast and fruit, but by adding just a few more ingredients it made breakfast feel so fancy.  And there’s wine in it as well… so yeah better and fancier.

I’ve shared the recipe below with no real modifications other than increasing the amount of eggs and ingredients since 3 of us ate them.  And be sure to check out Corey’s siteread her story, peruse her awesome list of recipes and watch her fun life.  You can tell she loves it.  Thanks SRC for sharing such a fun blog with me!

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Eggs with Thyme, Mushrooms, Leeks and Parmesan
Serves 3

Recipe from here

Ingredients

  • 1-2 tbsp butter
  • 6 eggs
  • 4 large mushrooms, diced
  • 1 green onion, diced
  • 1 large leek (cut length wise, then across)
  • 1 sprig of fresh thyme, pulled of the stem
  • splash of sauvignon blanc
  • sea salt & pepper
  • a couple shavings of Parmesan

 Directions

  1. Heat a pan to medium heat and add 1-2 tbsp butter.  Once the pan is heated and butter melted add the green onion, leek, mushrooms and thyme to the pan.  Saute for 5-6 minutes, until the veggies are soft.
  2. Add a splash of white wine and allow to simmer for a few minutes.
  3. Add the eggs plus a pinch of sea salt and pepper to the pan.  Stir to scramble the eggs.
  4. Once the eggs are just about done, turn off the pan, add the Parmesan ontop and cover for a minute.
  5. Serve and enjoy!

Do you love eggs?  What is your favorite way to prepare them?

Heather

10/6/14
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food and fitness week 14

It’s been a minute since I’ve done a food and fitness recap post.  Before I share our recent eats and my workouts, here’s a look at our little family getaway we had to the lake cabin.

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Lots of time outside surrounded by trees and the lake.  No TV.  Tons of playing for Hunter and chilling for Jacob and I.  Although I wouldn’t say I came back rested (Zoe was not a good sleeper and woke everyone up early in the mornings) I came back relaxed.  Even with weekends at home and no real plans, there is always stuff to do around the house.  It was nice kicking back with no worries.  I got lots of reading in too!

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Food

Monday: roasted chicken, roasted veggies (asparagus, onion, carrot) and cauliflower mash

Tuesday: fajita rice bowls (chicken, bell pepper, onion, rice, cheese, sour cream and avocado)

Wednesday: creamy broccoli cheddar bean soup with sausage and crusty bread

Thursday: leftover broccoli cheddar soup with rice and leftover roasted veggies

Friday: BBQ’d beef burgers on whole wheat buns + grilled green beans

Saturday: BBQ’d salmon + crusty bread + caesar salad and mushrooms

Sunday: whole wheat pancakes with applesauce, bacon and honeydew — BFD FTW!

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I did major veggie prep over the weekend which made dinner time so much easier.  I am pinching myself for not doing any prep this weekend – but relaxing > prepping sometimes. :)

Fitness

Monday: taught body pump and fitness yoga

Tuesday: taught fitness yoga

Wednesday: taught body combat

Thursday: taught body pump, sculpt and tone and 2 fitness yoga classes (first day of this new heavy teaching day – I was majorly wiped out by the evening!)

Friday: taught body pump

Saturday: rest + active outside with the kiddo

Sunday: rest + active outside with the kiddo

I am always so thankful that teaching allows me to get my workouts in – plus teaching is so much fun!  It keeps me honest when I’m tired and don’t want to workout… the teacher has to show up!  My Thursdays just became a four class day and I definitely scaled down my intensity that entire day.  I’m sure my body will adjust, but I was seriously toast by that evening!

I love the mix of mostly strength and yoga + my super fun body combat class.  I am very happy with the workouts!  Just this past week I finally got back to my pre-pregnancy squat weight in body pump (60 pounds!) and while I was nervous to teach with it, I didn’t die during it.  Who knows, maybe my focus on getting stronger and building more muscle will mean I will soon have a new squat weight for class – even higher than before!

What did YOU do over the weekend?  What’s one thing you’re having for dinner this week?  Seriously, I am going in with no plan so ideas would be helpful!  We’re having tuna sushi bowls tonight.

Heather

09/19/14
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healthy peanut butter banana soft serve

It’s been an oddly hot summer here in Washington.  Although we have 90 degrees predicted for this weekend, fall is definitely in the air.  I can start to feel a change in season.   I want to do yard work again, yay!  While browsing through some pictures from a few months ago I came across our little ice cream social I had with the kiddos one afternoon.  Hunter had woken up early from his nap so a snack was in order to tide him over until dinner.  Ice cream it was.  Because who isn’t down for a little ice cream on a hot summer afternoon?

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Gosh both kiddos look so different just 3 months ago…

I am all for real ice cream.  Yum.  But it’s not an every day thing, and especially for my little 2 year old.  He is energized enough without a sugar high.  Banana soft serve makes you think you’re eating (banana flavored) ice cream, but without the extra sugar.  Just extra deliciousness.

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Let’s talk about peanut butter.   Anyone else love PB and banana like me?  All you do is add a spoonful in as you’re whipping up your soft serve and that awesome PB-banana flavor combo is made.  If you’ve never made banana soft serve before here’s a little lesson for ya.  If you have, then you know the greatness and totally need to try adding some PB in.

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Peanut Butter Banana Soft Serve

Ingredients

  • ripe bananas (frozen into chunks) – about 1 banana per person
  • spoonful of natural peanut butter

Directions

  1. Add your frozen bananas chunks into a food processor.  Process until the bananas begin to break down into small chunks.IMG_5151
  2. Add your peanut butter in.IMG_5152
  3. Continue to process the bananas and PB until smooth and soft serve like.
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What was your favorite summer treat?  Have you tried banana soft serve before?

Heather