Summer Radish Salad

Summer Radish Salad

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Summer is almost over?! Is this a joke? This summer flew by in the blink of an eye for me.

With the wedding planning and then the wedding and then our magical trip to Italy (remind me I should do a post on that) I feel like summer just began. But Autumn/Fall is my favorite season by far so I’m ok with it 🙂

With the end of the summer season comes Labor Day. Labor day is filled with family and fun and barbecues and cookout and food and drink! This year we don’t have many plans, Jake coaches football so the Labor Day weekend won’t really include traveling or big parties for us.

Buuutttttt

If you have Labor Day plans and need an awesome side dish, I’ve solved your problem for you!

This Radish Salad is patriotic(it’s red) delicious(anything with lemon and parsley is ok in my book!) and it’s healthy, oh and one more thing, b.e.a.utiful!

ALWAYSSUMMERTada.Super duper easy peasy.

A super helpful trick is that I use THIS handy dandy tool to chop all the radishes up nicely and evenly (not to mention insanely fast) and it works like a charm.

wpid-wp-1440960244291.jpgWe will definitely be making this again soon. Thanks for stopping by and checking out the blog and I hope you had wonderful weekend!!!

xoxo

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Mushroom Kale Masala {Vegan, Gluten & Dairy Free}

Mushroom Kale Masala

1My beloved readers! It’s been 2+ whole months since I have posted anything! So sad. The reason for my absence, for those of you who don’t know, I got married! June 27th! And then went on a honeymoon and before the wedding was very stressed and busy with wedding details. We I did most of the wedding planning and SO many DIY projects that it left very little time (or brain power 🙂 ) to post here.

But I’m back! 🙂
The wedding was all we hoped for and more. It was perfect. To us. So perfect. We loved it all. Check out a few pictures on our *amazing* photographers site. It’s just a little sneak peak our current struggle is deciding which pictures to print out of the 700+ beautiful options.
And the honeymoon– ahhhhhhhh don’t get me started on how amazing that was. We spent 12 days in Italy (half our time in Tuscany and half our time on the Amalfi Coast) and we literally had to drag ourselves to the airport when it was time to leave. We fell in love and are already planning our next trip back. (More to come on this later 🙂 )
BUT the first thing I have to share with you is this KILLER/BOMB DIGGITY recipe. Prepare to drool. Like go get a napkin.
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 This vegan, gluten, and dairy free recipe is one of those few clean eating meals I feel spoiled eating. How can something so healthy taste so good!? I actually made this a while ago and now looking at the pictures again and seeing how easy it is, I need to make it again soon!! I hope that you guys enjoy this as much as we did.
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So here it is:ALWAYSSUMMER (3)*NOTES*
You could add more almond or coconut milk to make this creamier.
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Thanks for checking out the blog! I’m so happy to be back and sharing with you!!
If you give this a try come back and tell me if you liked it! Hope you have a great weekend!!
xoxo
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Chicken Broccoli Quinoa Casserole

Chicken Broccoli Quinoa Casserole

FOREVER

HEYOOOO!

It’s Friday again! I love posting on Friday. They are such a happy day and everyone is in a great mood!

Sooooo this recipe is a total copy cat of my major girl crush, Lindsay over at Pinch of Yum. If you are on Pinterest at all, I 100% guarantee you have one of her posts pinned to your recipe board. She is a source of never ending amazing, well, everything! Food, Recipes, pictures, helpful blogging tips and tricks, laughs, inspiration….ok, like I said, girl crush.

I get so many recipe inspirations from her! Her and her hubby, Bjork, started Pinch of Yum a few years ago as a side fun thing and it morphed into their full time job and all their dreams come true! They are like a blogging, social media, power couple- and I want them to adopt me. kidding.

So I saw this recipe in my inbox one day and it struck a chord. Jake is always saying how now that I focus on healthier food for us, he misses the cheesy casseroles and pasta and this and that. Well this looked like the perfect solution, keeps me happy with veggies and quinoa and only a little cheese and keeps him happy because it tastes amazeballs and he’ll think it’s loaded with cheese.

WIN.WIN.

It was really good! I had a little trouble getting all the water to absorb into the quinoa, but I just left it in the oven for a little longer until it looked the consistency I wanted. Of course I can never follow a recipe word for word so I made this my “own” in a few ways…. made this gluten free and used almond milk since my stomach can’t really do dairy milk. Also spiced it up a little by using red pepper flakes. I loved the way mine tasted but here’s the original Lindsay version.

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But here is my version. Deeeelicious. You have to try it for yourself.

INGREDIENTS
2 cups reduced sodium chicken broth
1 cup milk (I used unsweetened almond)
1 teaspoon chicken or vegetable bouillon powder
½ cup flour (I used GF all purpose)
2 cups water, divided
1 cup uncooked quinoa, rinsed
¼ cup already cooked and then crumbled bacon (optional but not really 🙂 )
1 pound boneless skinless chicken breasts
2 teaspoons seasoning (I love Penzeys Mural of Flavor but any basic blend you like will work)
1/2 teaspoon red pepper flakes
¼ cup shredded Gruyere cheese (although you can use whatever you would like)
3 cups fresh broccoli florets

INSTRUCTIONS
Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (not kiddint- be generous, it really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the bouillon seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
Put it all together: In a large bowl, mix the sauce from step one, one cup of water, the quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with your seasoning of choice. Bake uncovered for 30 minutes.
Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (like 1/2 cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese. You can hit it with the broiler to get a pretty golden color if you want too. TADA

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And then eat it up! Sooooo tasty. And pretty relatively guilt free!

Eat Laugh CraftSo you have two take aways from today:

1) Make this recipe and come back and tell me how you liked it.

2) Go check out Lindsay and Bjorks site Pinch of Yum, if you haven’t already that is 🙂

OH and one last thing:

HAPPY VALENTINES DAY! ❤ ❤ ❤ I hope you all have a fabulous weekend. As always thanks for stopping by!

xoxo

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*This post contains no sponsored or affiliate links. 

Goat Cheese, Sausage, and Arugula Stuffed Peppers

Goat Cheese, Sausage, and Arugula Stuffed Peppers

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Wowza you guys. This recipe is sooooo freaking good. simple. delicious. fresh. healthy. did I already say delicious? Because it is.

It probably doesn’t hurt that I am OBSESSED with Arugula. Something about that taste just gets my every time. Spicy. Nutty. A tiny bit bitter. Loveeee it.

This dish does a great job highlighting those flavors. And it has goat cheese. So, what’s not to like?

Ingredients:

3 medium bell peppers of any color, halved lengthwise, seeds and ribs removed
2 teaspoons olive oil
4 links sausage of your choice, casings removed (I used spicy italian)
1 onion, diced
4 ounces goat cheese, softened or just buy the pre-crumbled stuff
2 large handfuls of arugula (about 1½ ounces) *Rocket for all you non USA folks 🙂
Salt, pepper and/or red pepper flakes, to taste
1/4 cup  freshly grated Parmesan (or mozzarella)

Instructions:

Turn on oven to 400º. Place the prepped peppers in a baking dish and set aside.

Heat olive oil in a medium skillet set over medium-high heat. Add the sausage and cook until it browns, crumbling with a wooden spoon as it cooks. Drain the sausage and return to heat. Add the onion and cook until softened. Reduce heat to low and stir in the arugula and goat cheese until the cheese has melted and the arugula is wilted. Taste and add salt, pepper and red pepper flakes.

Spoon the filling into the peppers and sprinkle each half with Parmesan. Bake for 12-15 minutes, until the peppers have softened slightly. Hit with the broiler for about a minute to get the golden cheese on top and serve!

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I tried some with and without cheese on top

So I tried baking both with cheese on top and without. Honestly, the cheese sort of helped hold everything together but it’s one million percent possible to make this without the extra cheese on top. Just as delicious, just slightly messier.

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so pretty too!

Hmmmmmmm seriously sooo delicious. This meal was so quick to make and the flavors were aaaaaammmazing. I could have eaten the pepper “stuffing” by the spoonful out of the bowl.

Ok, I did that.

Don’t judge. It was soooooo good. You could serve this as a side or meal by itself! You need to make this pronto!

Also I just wanted to share that I’ve created some social media pages dedicated to the blog, check us out on Twitter and Facebook!

Thanks!

xoxo

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Sausage & Cheese Tortellini

Sausage & Cheese Tortellini

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Hi friends! And a special shout out to all the moms on Mothers Day! ❤

This is one of those recipes that was written for the slow cooker but as I’ve stated before those don’t fit into my life that well. So I transposed this, if you will, to be made in a fraction of the time on the stovetop!

Turned out great. And it’s really a fast thing to make, especially when you can buy those pre made tortellini’s  in the store. Life savers for a busy mom. I’m  not a mom but if I appreciated how fast this one was to make, I’m sure moms do to0 🙂 And the basil added at the end gives this a real boost of fresh flavor.

Ingredients: 

  • 3 cups chicken broth
  • 1 20 oz package of your favorite tortellini
  • 1 lb  Italian sausage
  • 2 Cans Diced Tomatoes (I used the ones seasoned with basil, garlic & oregano)
  • 4 oz. Neufchâtel Cheese (Or cream cheese)
  • Grated Parmesan Cheese
  • Fresh Basil

Instructions: 

1. Take your Neufchâtel out of the fridge, and let it sit and soften a bit while you brown your sausage in a large pot.

2. Drain your sausage once it’s cooked and add the tortellini to your pot. Pour the tomatoes with liquid and all, and broth over the top. Add your cream cheese to the pot in chunks.

3. Give it a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.

4. Cook uncovered on med-high head for a total of about 30 minutes or so or until your tortellini is cooked and your sauce has thickened a bit.

5. Pour into individual bowls and top with basil and cheese if desired.

Sooooo simple and tasty! Hope you like it as much as we did.

 

xoxo

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