WEEKNIGHT MEALS: PERFECT LEMON HERB ROASTED CHICKEN RECIPE

I try really hard to prepare a menu for the week ahead, so I'm not rushing around like a crazy person or trying to figure out at the last minute whats for dinner. THE WORST. Here's a dish that's easy to throw together with dried herbs and chicken (which I generally keep in the freezer). Put together with some easy sides like roasted potatoes and a salad (fruit salad for the kids) makes an easy peasy weeknight dinner.

LEMON HERB ROASTED CHICKEN
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INGREDIENTS

Juice and zest of 4 lemons, plus 2 whole lemons
2 tablespoons rosemary
2 tablespoons sage
3 cloves garlic, smashed and finely chopped
1/2 teaspoon crushed red pepper
Extra-virgin olive oil
8 chicken thighs/legs trimmed of excess fat
Kosher salt

PREPARATION

1. 1. Combine first 5 ingredients in a large zip-top plastic bag. Remove 2 tablespoons marinade mixture; place in a small bowl, and stir in olives. Set aside.
2. 2. Add chicken to remaining marinade, tossing well to coat. Seal bag, and marinate in refrigerator 1 hour.
3. 3. Preheat oven to 450°.
4. 4. Remove chicken from marinade; discard marinade. Place chicken on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until done. Place chicken on a serving platter. Spoon reserved olive mixture evenly over chicken.

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What's your go to weeknight dinner (besides Urban "Pizza" Pie:-)

xxB
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TMI + 5 HEALTHY AFTERNOON SNACKS I WANT TO TRY

CAN NOT believe I am in here crying watching Bachelor In Paradise. Especially after I swore it was a crock and I would never even watch. Welp. I'm glad Marcus found love after Andi.  AND Sarah... I think you made a big mistake letting Rob go/comparing your relationship to others is never a good idea. P.S. I am now following you on instagram - I can be such a little stalker sometimes..  Now on to Farmer Chris and the Bachelor WOOT. #whoareyoutojudge:-)

So Yes - SNACKS.

They have been such a hindrance in my baby weight loss goals (is it still baby weight if the child is 2.5??). I actually don't have a problem giving the kids and hubby treats like cookies and ice cream and such because I feel that we do a decent job at balancing it out with healthy meals - lots of fresh fruits, veggies and whole grains. But I tend to go a bit over board when I dig in (can't eat just one). So I'm on the hunt for some healthy snacks that feel like a treat for the kiddos and myself.

Here are some that I found on Pinterest and am dying to try:

babble.com

everythingfab.com

fifteenspatulas.com

redbookmag.com

Those roasted chickpeas!! And some other healthier yumminess I'd like to try here.  Perfect for before lunch or after school snacks right?

Currently I've been munching on cucumbers with this dipping sauce or red and yellow peppers dipped in hummus. 

What's your go to snack? Please share!

xxB

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MAKE THESE FOR LABOR DAY | DIY RIBBON BROOCHES

ITS DIY WEDNESDAY!! 

I just made that up:-/ 

No but really, I saw these in a magazine., and decided to give it a whirl. something cute to add some flavor for Labor Day. I think they turned out pretty dog gone cute? So much so that  I got a little carried away…

These were super easy to make. Just cut a length of ribbon, make about 5 or six flat knots and then tuck the ends into the last knot on opposite side and secure with glue. Add these little pins on the back with a little hot glue as well. You could also use a safety pin.

What You Need:
Gross Grain Ribbon
Hot Glue Gun
Nickel Pin Backs (available at craft stores)          

              

I think I'm going to make one for all of my guests. Little favors, so that everyone looks festive? Let me know if you want one.. I've got extras:-)

xxB

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BERRIFUL BREAKFAST: STRAWBERRY CRUMBLE RECIPE

Okay before I forget to mention it. I wanted to give a shout out to my folks. Having breakfast and riding bikes in the hood over the last couple weekends, I had the pleasure of running into some bloggy pals/readers and it was SO COOL. Its so funny how social media sometimes gives you a sense of friendship and kinship. I ran into qtrob at our favorite neighborhood restaurant Le Petit Marche (in Kirkwood).  has moved into its fabulous new space across the street. Even though the space is more modern it was able to still keep and translate its farmhouse chic charm. So yes, I recognized her brows instantly (she is a master brow sculptor:-)

And then I also quite literally ran into Maria Pinkleton. OMG. How did I not know about the goodness of your blog? I'm so stalking you now (in the best way possible:-). And can I just say, "ME TOO!!"

So yes, THE RECIPE

I'm super excited about the berries' being on sale (and in season). Easy to pop into munchkins lunch. Easy to cut up for a little H snack. Easy healthy snack for me. And then I had to go and ruin it with this YUMMINESS. I made this last weekend (before Lent), and it was so easy. I tried to mask the dessertness by turning it into breakfast and pairing it with a healthy meal. Cancels out the bad calories. yep. Thats my story and I'm sticking to it.

Ingredients

Filling
2 tablespoons fresh lemon juice (about 1/2 large lemon)
1 1/2 tablespoons oat flour
1 pound medium strawberries, halved
1/2 cup light brown sugar

Topping
2/3 cup all-purpose flour
2/3 cup old fashioned style oats
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes

Directions
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

For the filling: In a medium bowl, whisk together the lemon juice and flour until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.

For the topping: In the bowl of a food processor, combine the flour, oats, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes. 

Spoon the warm crumble into bowls and serve.

Serving suggestion: eggs and bacon for breakfast or whipped cream, vanilla ice cream for dessert.

Any other suggestions for quick and easy strawberry treats?

xx,
Bunnie
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adapted from this recipe

HEALTHY SNACKING: ROASTED GARLIC HUMMUS and AVOCADO DIP

I actually used some prepared hummus to make this recipe. Needed to use the avocado which I had intended for toast before I decided that eating a loaf of bread was not the direction that I wanted to go in. So in an effort to relieve my snacking tendencies, I found a yummy recipe to fill me up and stave on the hangry (hungry and angry) that was starting to creep up with something healthy.

ROASTED GARLIC HUMMUS and AVACADO DIP

Ingredients
1 package of roasted garlic hummus Or make home made hummus like this.
3 small avocados
2 Tbsp extra virgin olive oil
1/3 cup flat leaf parsley
1 tsp kosher salt
1/2 tsp cracked black pepper

Directions
Combine the packaged hummus, avocado, parsley, olive oil, salt and pepper in a bowl. Mash with potato masher until the desired consistency. I like chunky. You could also use a food processor or hand stick immersion blender for a creamier consistency. Season with salt and pepper to taste.

**Savor with pita chips, carrots, or thickly cut english cucumbers

adapted from this recipe

xx,
Bunnie

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HEALTHY SNACKING: ASIAN QUINOA SALAD

I'm starving over here. As I try to shed some pounds for the summer (and for good), I realize how much of a snacker I really am. I mean its really bad. Not just a handful of nuts, try 5. I've been trying to find some healthy snacks that are a bit more filling and stumbled upon this yumminess. I love nothing more than throwing together something tasty from a bunch of things I already have in my fridge. I had some leftover quinoa from this soup along with some fresh and frozen veggies - pulled this together quite quickly while little h was napping. SO GOOD.

ASIAN QUINOA SALAD

ingredients:

1 cup cooked quinoa
1/4 teaspoon salt
1 cup shelled and cooked edamame
1 yellow bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce or teriyaki sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1 tablespoon sesame seeds
1/4 teaspoon minced ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

directions:

1. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

**This salad is good served at room temperature or chilled.

adapted from this recipe

Any suggestions on healthy snacks would be greatly appreciated. I'm also considering hypnosis. You are getting veeerrry sleeeepppyy… step away from the oreooos.. now.

xx,

Bunnie

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PRETTY PARTIES: SWEETEST SOUTHERN LITTLE TEA PARTY

So this weekend was super, crazy, busy, fun.

We started the weekend off with an impromptu soiree! Some of H's pals stopped by for some bubbly and bites to celebrate the big deal he's been working on forever finally coming to a close. 

HOORAY he rocks!

And then, I swear these little people have such a jam packed social calendar. I really want to be just like them when I grow up. Birthday parties, book club, dinner with some really good friends that I feel like we haven't spent time with in forever… 

The abundance of wine and cupcakes (and ice cream) reaked havoc on my "High School Skinny" endeavors. But it was SO MUCH FUN. 

All this partying did not leave time for the work and writing I had planned to do over the weekend??!!  

But I'm back on the horse (clean eating and all) and have something super cute to share. Like last Monday. I'm starting the week off with a PARTY!!

This super sweet tea party for a beautiful 5 year old and her gal pals was TOO MUCH. These Georgia Peaches WERE THE CUTEST. They had so much fun noshing on sweet treats and sipping tea and making jewelry.

styled by me and my cohort over at Bailey Blue Events

xx,
Bunnie

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I EAT THIS POPCORN ALMOST EVERYDAY

I'm very serious about this. I have figured out how to make the most perfect tasting, most perfectly salted popcorn. I think maybe H figured it out first, but I have certainly mastered it. And this is my sous-chef.

Except for the salt it isn't the most unhealthy thing I could be eating. So I've  they've been devouring it. We make it for snack time most days after school along with some fruit (and hot chocolate) its been the best little treat.

BUNNIE'S SUPER EASY, SUPER YUMMY, PERFECTLY SALTED POPCORN

INGREDIENTS

White Corn Pop Corn Kernels (whatever brand you prefer)

Kosher Salt

Olive Oil

Cinnamon (optional)

Parmesan (optional) 

DIRECTIONS

Heat up your dutch oven (or sometimes I do it in my large stainless steel pot), medium high. Cover the bottom in olive oil. Then cover the bottom in kosher salt, a thin layer. Next cover the bottom of the pan with popcorn. Put the top on and pop until you hear the kernels slow to popping 1 or 2 per second. Remove from heat then serve. For extra flavors some times we add a little parmesan. But there's really no need! Makes about 6 cups of popped corn.

what's your fave after school treat?

xx,

Bunnie

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FOOD AND GATHERINGS {WEEKDAY MEALS}

I hope you had a marvelous weekend. It has been pretty hectic (or at least exhausting) around here. Little h slept through the night for the first time in a week.  We were like zombies around here. To combat the fatigue I've been trying to drink more water and eat a little healthier. I had been doing pretty good until H brought home the brownies and macadamia nut cookies from the market. We even had the nerve to break out the smores... Gah! 

I'm back on track now, but it was touch and go over the weekend. I find it best to just gobble them all down in one sitting so that the calories dont linger in the house for an extended period of time.. but I digress...

I made this yummy salad that I adapted from this recipe I found in my Real Simple Mag.  Super simple. Perfect for a light lunch or a side dish to your meal. I paired it with some leftover grilled chicken from the weekend. I substituted fresh basil for the thyme because its what I had in my little herb garden.  I decided shallots are my new fave. Just had to share.

Are you eating light or digging into comfort food already?

xx,
Bunnie

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