Yogurt Granola Bowls – in pictures

Banana, blueberries, strawberries, raspberries, sliced almonds, granola and yogurt.

granola bowl

Raspberries, blueberries, homemade granola and yogurt. With coffee.

raspberry, blueberry, granola

Mostly granola. There is yogurt under there, along with blueberries and banana.

mostly granola

Strawberries, blueberries, granola and yogurt sprinkled with coconut flakes.

strawberries, blueberries, coconut flakes, granola, yogurt

Coconut cashew granola, raspberries, blueberries and yogurt.

raspberries, bluberries, yogurt, granola

Banana, blueberries, Kind peanut butter granola and yogurt.

banana, blueberries, yogurt, granola

Yogurt on the deck.

blueberries, granola and yogurt on the deck

Noosa and granola.

Noosa and granola

Pineapple and raspberries. Chia seed granola. Yogurt.

pineapple, raspberry, granola and yogurt

Blueberries, granola, almond butter and yogurt.

blueberries, almond butter, granola, yogurt

Mostly strawberries.

All about the strawberries

Lined with blackberries and served in bed.

blackberries, strawberries, granola, yogurt

Deconstructed bowls in our boat.

pumpkin Noosa in a boat

Blackberries, strawberries, granola and yogurt.

yogurt art

Blueberries, yogurt and granola bowl in the morning sun.

half blueberries, half granola

 

Weekly Eats

The latest installment of my week in food:

Sunday

Breakfast: smoothie with almond milk, peaches, banana, cinnamon, flax seeds and organic peanut butter

Lunch: Leftover tuna steak and noodles with kimchi on the side

Dinner: Spaghetti night! The noodles were DeBoles organic artichoke pasta (angel hair). The sauce was organic marinara from Fresh Market. The meat was garlic, parsley and orange zest sausage from Sausage Craft. Served with Whole Foods frozen Mediterranean blend veggies…corn, edamame, shredded carrots and broccoli…GOODNESS!

Monday

Breakfast: smoothie with almond milk, blueberries, blackberries, banana, chia seeds, cinnamon and organic almond butter…very bitter…I think it was the blackberries

Lunch: General Tso’s vegan chicken (from Whole Foods) and edamame pods sprinkled with sea salt

Dinner: Alamo – chicken burrito (salsa, rice, black beans, guacamole, cheese)

Tuesday

Breakfast: smoothie with almond milk, blueberries, pineapple, banana, flax seeds and organic almond butter

Lunch: tuna and avocado sushi made with brown rice and red quinoa…from Whole Foods and eaten in the car on the way home from shopping!

Dinner: Sauteed turbo fish. It was on sale at Whole Foods and the fish-monger recommended it. It was ok but compared to all the fresh fish we had in the past month it lacked in flavor. Served with roasted brussel sprouts and quinoa mac-n-cheese

Wednesday

Breakfast: granola bowls

Lunch: Leftovers

Dinner: turkey meatloaf, potato salad (at Travis request…I ate only a spoonful) and peas

Thursday

Breakfast: smoothie with almond milk, blueberries, banana, flax seeds, cinnamon, cardamom and organic almond butter

Lunch: Sushi from Ellwood Thompson

sushi

Dinner: Eat your greens Asian chicken salad

Devin and Randolph  Eat your greens salad

Friday

Breakfast: smoothie with almond milk, blueberries, banana, strawberries, navel orange, flax seeds, cinnamon and organic almond butter

Lunch: Chipotle burrito bowl. I tried the new vegan marinated tofu…de-lish!

Dinner: The Boathouse – raw oysters, a wedge salad and a fire-roasted crab, brie and asparagus pizza…all shared with my man!

Saturday

Breakfast: smoothie with almond milk, blueberries, banana, pineapple, flax seeds and organic almond butter

Lunch: scrambled eggs with mixed sliced mushrooms and goat cheese. I also ate some edamame a couple hours later.

Dinner: Kona Grill with friends! Happy 36th birthday Chris!!! 

Weekly Eats

The latest installment of my week in food:

Sunday

Breakfast: smoothie with almond milk, blueberries, banana and organic peanut butter

Lunch: a chicken burrito (rice/black beans/salsa/cheese) with guacamole from Alamo

Dinner: We heated up the grill – charcoal style – and enjoyed a filet. Served with soba noodles tossed with sauteed zucchini, sliced green onions, rice wine vinegar, soy sauce, sesame oil and lime juice. Kimchi on the side!

Monday

Breakfast: granola bowls with vanilla agave yogurt, strawberries and blueberries

Lunch: Leftover soba noodles and a few slices of leftover steak

Dinner: Homemade pizza with broccoli, shallots and lots-O-mozz cheese

Tuesday

Breakfast: smoothie with almond milk, blueberries, strawberries, banana, chia seeds and organic sunflower seed butter

Lunch: I visited my sister Angela and my nephews for the day. We always have lunch together when I visit so I came prepared with some leftover pizza dough, an avocado, a lemon and some cheese. I had the idea to pre-bake the crust with a little olive oil, mash the avocado with some lemon juice, salt and pepper and then top it with a little cheese. My sister had a roma tomato so we decided to add that in. My nephews both LOVE tomatoes….errr “manos”….that’s their pronunciation!

Here’s the crust getting smeared with avocado…

pizza

…and with all the toppings. After this step we baked it for about 2 minutes to melt the cheese…and then there were no more pics because we devoured it!

pizza with avocado, tomato and cheese

Dinner: We were invited to our friends Ashley and Cade’s house for dinner. They started a fire in the fire pit and got their charcoal grill going. Soon they were cooking up salmon fillets and roasting romaine which had been drizzled with olive oil, salt and pepper. There was also some warm rosemary bread to go with it. It was too delicious and too much fun for a standard Tuesday night! I a-l-m-o-s-t felt guilty!

Wednesday

Breakfast: smoothie with almond milk, banana, cinnamon and organic sunflower seed butter

Lunch: Leftover cold soba noodles, steamed broccoli and a fried egg

cold soba noodles, broccoli and fried egg

Dinner: Maple Dijon Chicken and spinach & mixed greens salad with diced tomatoes, diced cucumbers, walnuts, chunks of brie and lemon vinaigrette

salad

Thursday

Breakfast: smoothie with almond milk, blueberries, banana, cinnamon, ginger, flax seeds and sliced almonds

Lunch: a vegetarian burrito bowl with guacamole from Chipotle (it’s been forever since I had one of those!)

Dinner: grilled skirt steak, smashed potatoes and the same type of salad we had yesterday (minus the walnuts because I didn’t have any more)

Friday

Breakfast: granola bowls with vanilla greek yogurt, strawberries, raspberries, pineapple…and GRANOLA hello!

Lunch: My fiance’s grandfather passed away this week. At 96 his funeral today was a celebration of his life. I will miss his wit and charm. He couldn’t hear yet refused to wear a hearing aid and this caused endless laughs with his misunderstandings what he thought he heard. Though I believe sometimes he was just playing. For a long time he has called me his daughter-in-law even though I’m engaged to his grandson (doesn’t that make me his grandaughter-in law?). Every time we visited he asked Travis, “when are you going to marry that girl? If I was 50 years younger I’d do it for you.” You couldn’t visit Walter Haney Carper without leaving with a smile on your face! Today I snacked for lunch: ham, a deviled egg, a little pasta salad, fruit and 2 small cookies

Dinner: Back over to Ashley and Cade’s house. She made these incredible bowls with slices of pork loin, broth, sliced cabbage, carrots, avocado and cilantro. It was a little like pho without the noodles.

Saturday

Breakfast: granola bowls with vanilla greek yogurt, strawberries, raspberries, blueberries, banana…

granola bowl

Lunch: black beans, avocado, cheese and Mother in Law’s kimchi

Lunch: black beans, avocado, cheese and kimchi

Dinner: Mom’s Siam for some thai food on the patio. I had a dish with watercress, ginger, broccoli, green beans and shrimp. Super yum!

Weekly Eats

Our 3rd week in Key West ended on Friday with an 18-hour ride back to VA. Many good memories and good times!

Sunday

Breakfast: a papaya- mango yogurt cup and a half of a Kind bar

Lunch: Lagerheads Beach Bar – we ordered fish tacos and crab cakes (comes with 2 cakes topped with the same mango salsa that are on the tacos). Then we each had 1 taco and 1 crab cake. A cantaloupe slice and a small chocolate chip cookie also came with it.

Dinner: Smokin’ Tuna – yellowtail in a soy-ginger sauce with cole slaw and corn on the cob on the side.

Monday

Breakfast: homemade yogurt, granola and fruit bowls.

breakfast fixins

fruit, yogurt, granola bowls

Lunch: Bad Boy Burrito – a burrito with chicken, mango-habenero salsa, avocado, red onion, cojita cheese, sour cream and their rice/black beans. Eaten by the pool at Southernmost Mansion!

Dinner: We grilled out with our friends Emily and Rick on their boat. Steak, sausage, hot dogs, cole slaw and cauliflower. Very good!!

Tuesday

Breakfast: smoothie with almond milk,  banana, blueberries, peaches and blueberry cardamom yogurt. Then I spilled one of the smoothies all over the counter. Smoothie-abuse!

Lunch: I sauteed more of our freshly caught fish and served it with cole slaw and a side of black beans, topped with a fried egg, a sprinkle of cheese and some salsa.

fresh fish

Randolph and Walter got a haircut and bath today!

Randolph, walter and me

Dinner: Santiago’s Bodega – we sat at an outside table and shared a greek salad, the mako shark special, the lamp chops and the camembert wedge with roasted red pepper/almonds/apricot. Then Travis had to go and order the bread pudding! What?! Of course, I want some…

Wednesday

Breakfast: smoothie with almond milk, banana, frozen cherries…topped with a little granola for crunch and some strawberry slices. Chomp-chomp!

cherry,  banana smoothie with granola and strawberries

Walter with a sand beard and Randolph

Lunch: We grilled up 2 small super-thin steaks and served them with more of the coleslaw and some potatoes and onions cooked together with a fried egg on top. Salsa on the side. SO good after spending a couple of hours on the beach that morning.

Dinner: Sushi at Origami

Elissa

Thursday

Breakfast: a yogurt-fruit-granola bowl made with dark cherry chai yogurt. Super yum!

dark cherry chai

Lunch: Lagerheads Beach Bar – shared a hamburger with my man

Dinner: Abbodanza – Our friend Rick’s fav spot so we ate dinner together on our last night in Key West. I had the pasta primavera. 

Friday

Breakfast: smoothie with almond milk, banana, frozen cherries, strawberries and a vanilla agave yogurt cup.

Lunch: a lobster roll (local spiny lobster) at a small local fishery in Marathon, FL

Dinner: Sushi, edamame and miso soup in Jacksonsville, FL

Saturday

Breakfast: smoothie with almond milk, protein powder, blueberries, pineapple and banana

Lunch: leftover pasta primavera

Dinner: The last of our Key West fresh-catch snapper. I roasted them with salt, pepper, EVOO and lemon slices. Fresh asparagus and pine nut cous cous on the side.

Summer Berry Pavlova

Considering I had never tasted one of these until I made one, I’m not sure why I was so drawn to the idea. I do know that I saw someone on the Food Network making one and that after hearing the descriptions of “crispy, chewy and light” paired with “homemade whipped cream” and “seasonal fruit” that it absolutely, positively had to be my birthday dessert!!

Here is the shell just out of the oven. It is full of cracks but most the imperfections get covered up by the cream! (**keep scrolling people**)

pavlova

My sister Zandria, soon-to-be brother in law Paul, my son Devin, Travis and I devoured this. Like all of it. Because I read that it would get mushy and be worthless after adding the cream and berries therefore not worth saving for the next day. We sat of the front porch after the sun went down and ate pie until the mosquitoes drove us away 🙂

summer berry pavlova

Excited about my new go-to summer dessert!

Summer Berry Pavola

  • 4 egg whites from extra-large eggs
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons cornstarch

For the whipped cream:

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

For the berry topping:

  • 2 cups sliced strawberries
  • 1 cup blueberries
  • 2 tablespoons Chambord
  • 1 tablespoon sugar

Method

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
  • In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
  • Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
  • Bake for 1 hour. Let sit in oven for 45 minutes after baking. Cool on a wire rack.
  • To make the mixed berries: in a medium bowl add sliced strawberries, blueberries, liquor and sugar. Stir. Place in refrigerator until ready to use on dessert.
  • Right before serving make the whipped cream. In a small bowl, beat heavy cream until stiff peaks form; add the sugar and vanilla about halfway through the process; set aside.
  • Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with mixed berries.

Slightly Adapted from Allrecipes

Honeyed Ricotta Mousse with Drunken Strawberries

My beautiful, gorgeous sister Zandria is visiting for the weekend with her boyfriend Paul!! I’m SO, SO excited. Roommates for the weekend! Our pool opens! Good food! Good wine! We are all off on Monday! It doesn’t get any better right??!

I’m not making dinner tonight (we’ll probably go out for Thai food) but I’m making dessert! I found Ask Chef Dennis‘ blog when he did a guest post for A Little Bit of Everything. The only change I made is to double the recipe. I can’t wait to share it with my company. I think it’s going to be cool, refreshing, light and delicious! I will update the bottom of this post with pictures later on. Right now the mousse is chillin’ in the fridge!

Honeyed Ricotta Mousse with Drunken Strawberries

From Ask Chef Dennis

Ingredients

  • 2 cups whole milk ricotta
  • 1/2 cup mascarpone
  • 1 cup confectioners sugar
  • 2 cups heavy cream
  • 2 teaspoons vanilla
  • 4 cups slices strawberries
  • 1/3 cup wine (I used dry Reisling)
  • 2 tablespoons sugar
  • 2 tablespoons artisanal raw honey

Method

  • In large bowl mix together the ricotta, mascarpone and confectioners sugar.
  • In a separate medium sized bowl, pour in the heavy cream and vanilla. Start whipping it slowly using an electric mixer and then bring the speed up to med-high. Whip until it’s the consistency of whipped cream (be careful not to over whip).
  • Gently fold whipped cream into ricotta mixture. Cover and refrigerate for at least 1 hour.
  • Slice strawberries and mix with sugar and wine and allow to marinate for at least an hour.
  • To serve, place a scoop of ricotta in a cup, top with marinated strawberries and drizzle with honey on top. Serve immediately.

UPDATE (4 hours later):

We got back from eating out around 9:30 tonight. The thai place we ate dinner at tempted us with their homemade ice cream offerings but I reminded everyone that we had ricotta mousse waiting for us at home. When we got home, I sat out the dessert glasses…

And put it all together…

I was even happy to realize that it looks very, very close to the picture from the blog where I got the recipe! I must have done something right!

The dessert is creamy but also has a nice bite to it due to the texture of the ricotta cheese. The strawberries were perfect and the honey topped it all off. At first I thought the honey wouldn’t be needed but it adds a wonderful bite of sweetness. Easy to make, fun to eat. My description is not doing this dessert justice I’m sure! Everyone loved it and commented on how they can’t wait to have more!