Much to my husband’s dismay, I have been cooking a lot lately! Having a baby that I want to eat healthy has forced me into the habit. I’ve always loved cookbooks and beautiful food photography, but now I’m actually inspired to cook. We’ve been eating spinach and goat cheese stuffed portabella mushrooms, shrimp pasta with pesto and tomatoes, lasagna, caprese salad, spaghetti, roasted veggies, and grilled chicken.
My sponsor and fellow blogger Val of Val So Cal has dished up some deliciousness at her blog recently that I wanted to share with you. I’ve been particularly enamored with her salads since summer has me wanting a lighter bite. I think the avocado one is my favorite. P.S. She takes these photos herself!
Val says: This time of the year I try and eat salads with every meal. I love salads, especially with
fruit. What is not to love about this one…Raspberries, Cashews, Kiwi’s and a homemade
dressing. I’m sold and I might be making this, weekly. You can also make cinnamon-
1 pint cherry tomatoes, halved
2 avocados, peeled, pitted and chopped
1/4 cup red onion, chopped
1 garlic clove, minced
1 teaspoon red wine vinegar
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped
1/2 teaspoon dried oregano
salt and pepper
4 to 5 ounces crumbled feta
1) In a bowl, gently stir in tomatoes , avocados, onion and garlic. Mix in parsley
and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and
chill for 2 to 4 hours.
1 package pasta – your choice
1/4 cup olive oil
one yellow onion
4 garlic cloves, minced
2 cups of mushrooms, sliced
4 chicken breasts, cut into strips
1 (14 oz) jar artichokes in water, chopped
2 tablespoon oregano
1 tablespoon basil
1 tablespoon parsley
1/2 teaspoon red pepper flakes
1/4 cup white wine ( optional)
3 tablespoons balsamic vinegar
the juice of one lemon
8 oz feta cheese
handful of cherry tomatoes
salt and pepper
1) Cook pasta and set aside. Meanwhile in a skillet heat olive oil on med-high heat.
Cook chicken until cooked through and set aside. In the same skillet add onion, garlic
saute for 5 min and then add mushrooms and cook until mushrooms have color.
Add veggies and artichokes to the pasta.
2) Mix white wine, balsamic vinegar, olive oil, lemon juice and spices. Mix well
and add to the pasta. Top with Feta cheese and tomatoes.
Val is a mommy to an adorable daughter and fellow coffee and Target addict. She really stole my heart, though, when she posted this:
Val says: Ok ladies, it’s time to get the dust off of the blender. Grab the keys to the car and go
to the market…..All you need to buy are 3 ingredients and you will have the best
In years’ past, I’ve sometimes struggled at the last minute (haaate that!) with selecting a perfect gift for someone, so this year I’ve put together a little Holiday Gift Guide…
Let’s hear it for the weekend! This last week has been marked by transitioning baby Jordan to her crib and it’s been stressful and exhausting and good all at the…
A HUGE congratulations goes out to my beautiful and talented friend Marina Delio, of the blog Yummy Mummy Kitchen on her published cookbook The Yummy Mummy Kitchen. She was kind…
Thank you to Macy’s and Shopstyle for sponsoring today’s post. Good morning friends! I’m so happy it’s Friday, but I swear all day yesterday I kept thinking it was already…
Last week was pretty busy preparing for my son’s 4th birthday party and also not feeling so hot (mildly under the weather), but I’m still seeing progress so that keeps…
It’s about time I put together a maternity-specific fashion post for you pregnant mamas out there! It’s been so fun hearing from you and knowing we are pregnant at the…