This was one busy but wonderful weekend! In case you missed it:
Starting Saturday on the Perfect Foot
Yesterday, after a great morning workout, Bo and I met at Whole Foods for our weekly shopping trip. We stocked up on healthy staples that haven’t been in our fridge or pantry in ages such as Almond Breeze, Green Tea, cherries, boneless skinless chicken breasts, tofu, protein powder, and more! In addition, we grabbed plenty of produce for the two side dishes we couldn’t wait to make.
Before our cooking adventures, I made the most basic yet delicious lunch of a sandwich, pickles, and baked chips. 
We discovered the new Kettle Baked BBQ chips yesterday at Whole Foods and they are incredible! Whole Foods carries four of the six flavors. I saw BBQ, Aged White Cheddar, Salt & Pepper, and Lightly Salted. In addition they make Sea Salt and Vinegar and a 100 calorie pack! The website describes the method as follows:
We take real potatoes. Slice them. Season them with fresh, all-natural ingredients. And then bake them to crunchy perfection. End of story. With 65 percent less fat than regular chips, 2 grams of fiber, 3 grams of fat, and only 120 calories per serving, it’s time to see what a baked chip is supposed to taste like.
Their flavor puts Lays Baked BBQ chips in a corner unfortunately. In addition, they are a thicker cut which provides an extra crip! After lunch some mischief was had as I decided I wanted to read outside without leaving our building. 🙂
Yes, I crawled out our 14 inch high window and sat outside reading for an hour! :) It was definitely a fete but well worth the attempt and will most likely be repeated often!
After the adventures, Bo and I ended the weekend with some fresh and healthy summer recipes! We love relaxing evenings which allow us to cook together while experimenting with new recipes and altering favorites. I hope you enjoy this as much as we did!
While I perused the June issue of Southern Living I discovered this recipe and then quickly saw some easy ways to make it healthier. It originally called for more cheese and oil which just seemed excessive. We didn’t have the vinegar it originally used and therefore substituted with white wine which worked perfectly!
Green Bean, Goat Cheese, and Tomato Salad
Adapted from Southern Living June 2010 issue
Yield: Makes 6 to 8 servings
Ingredients
- 1/3 cup sliced almonds
- 2 pounds haricots verts (tiny green beans), trimmed
- 3 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 Tbsp cup olive oil
- 1 pint cherry tomatoes, halved
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 1/3 (4-oz.) goat cheese log, crumbled
Preparation
1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
3. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat.
4. Top green bean mixture with crumbled goat cheese and toasted almonds.
Dinner is served! Greek inspired mahi-mahi (tomatoes, olives, garlic, and lobster broth), green bean salad, and Greek quinoa ala Kath Eats.
Enter, inspiration! I quickly scoured the pantry and fridge to see if I had the ingredients needed to make okra and tomatoes plus. I add the plus because this needed some protein for staying power. The recipe I put together was as follows:
