Tag Archives: salad

Italian Orzo Salad: The Summer of Salads continues

Rejoice!!!! Broccolini Season is upon us!!!! I had to grab some right away and then figure out what to make with it. We’re well into the Summer of Salads (#summerofsalads) and last week featured the broccolini!

(I love how it is described: “A delicious cross between broccoli and Chinese kale”)

Broccolini Glamour Shot!

Italian Orzo Salad

(makes 6 meal size servings)


8 oz (1/2 box) of Orzo, prepared according to package instructions (rinse after prepared to wash off excess starchiness, and also to help cool to room temp)

1 lb fresh broccolini

8oz container of small baby mozzarella, chopped into small pieces

2 cans of white beans (Great Northern or Cannelini), rinsed and drained

1 package baby spinach, cut into thin strips

1 pint grape tomatoes, seeded and quartered

1/3 cup olive oil (or a little more if needed to thin it out a bit)

1/2 lemon, juiced

1 tbsp shallot, finely minced

1/2 cup grated parmesan cheese

1/2 tsp salt

1/4 tsp ground black pepper


1. Bring a large pot of water to boil and add a pinch of salt. Add broccolini and allow to boil for 2-4 minutes. Meanwhile prepare a large bowl of cold water with ice cubes. After broccolini has cooked, drain water from pot and put broccolini into the ice bath. Allow to sit for 10 minutes, then lay out on paper towels to dry. Chop into small pieces, both head and stalk.

2. In a small bowl, combine the oil, lemon juice, shallot, parmesan, salt, and pepper.

3. In a large bowl, combine orzo, broccolini, mozzarella, beans, spinach, and tomatoes. Add dressing and toss until fully incorporated.

4. Store in an airtight container and refrigerate – enjoy for up to a week!


Watermelon Wednesday

I loved that watermelon salad from Monday night. So after a “death by burpee power clean” workout in Crossfit tonight, it seemed like the perfect dinner, especially with some chicken this time. I made a pit stop at the pool on my way home to cool off (it is still 100 degrees here in DC) and swam some laps. Now I can barely keep my eyes open. Hopefully I sleep well tonight!


Lunch has been chipotle Mexican turkey lettuce wraps and tasty cherries on the side

Saw this funny sign outside a restaurant on my way home


Oh! And pictures just got emailed to me by the photographer from my friend’s wedding that I made the cupcakes for last month.





Oooh!!! And I just placed an order today for my new Stella and Dot samples for the fall line (which is INCREDIBLE!!!) — the whole new line is open to orders by all starting Friday! Eee!! Here are some sneak peeks! Here is a video





Fun with feta

Last night’s Crossfit WOD was killer (aren’t they all??!!) and to delay the 100 degree walk home after, I spent awhile wandering through the grocery store trying to figure out what I wasn’t too tired to eat/prepare and wasn’t too cumbersome to carry home in my little backpack when I was already feeling exhausted. My needs were answered when a friend suggested the perfect meal: a watermelon and feta salad with balsamic. I was sold. Delicious!!

Any other favorite combos of fruits on salads?




Cocktails and Cravings Baby Shower

After months of prep it’s finally time to show the outcome of all the baby shower crafting and creating! My brother and sister-in-law are expecting a baby girl in June and Ava Grace will be the first grand kid for our family! We’re so excited and I am ecstatic about becoming Auntie B! With my family in Florida I knew that the only way I could be sure I’d make it to a baby shower would be to throw one myself. So I timed it with the Sarasota half marathon and had a jam packed and awesome weekend! I even managed to get my best race time! So much goodness all around!

Before I take you to all the photos, here’s a run-down of the shower:

Invites, Favors, etc:
– I handmade giraffe print invitations
– Fabric flowers made from a coordinating felt then made into clothespin name tags
-mini popcorn treat boxes for a “she’s about to pop” favor
-and I made the thank you notes and brought the envelopes to the shower to pass around to ensure that the mom-to-be had everyone’s address **this was definitely a well-praised idea at the shower, everyone thought it was brilliant. If only I could take credit, I merely saw the suggestion somewhere else. But I’ll never throw another shower where I don’t do this!
-thumbprint giraffe guest sign-in

This was all centered around the mom-to-be’s cravings so I made little signs signs at each food and hand wrote a quick banner to put above the table.
And I made a simple vanilla cake with vanilla frosting and by taking the extra time to use an array of shades of pink in the batter and frosting it transformed into a truly magical cake. (sometimes I like to just pull up the photos of the cake and stare at them…sigh….)

This was (aside from the cake) (oh! And the onesies!) my favorite part of the shower.
The “mom”osa bar got a similar sign like the food table. Then I got matching carafes and filled them with 3 different juices and got champagne (a few non-alcoholic as well!) and some fruits and made a mimosa bar. It was a great success! The ladies all loved it and there was something for everyone. Again, this is a total repeat for almost any gathering.

Last but not least…the onesies!! The shower was 3 hrs which was perfect. Everyone had about 30 minutes to mingle then we got food and drink and sat down to decorate onesies! I got a variety of coordinating fabrics, cut out some simple shapes, and then I manned the ironing board while the guests cut out their designs. After I gave them a quick iron, they were hung on the clothesline for everyone to admire.

Then after an ooh and ahhh over the cake, we enjoyed watching the ever exciting opening of cute baby gifts while eating cake.

The day was better than I ever could’ve hoped for! A destination baby shower when you make everything, cart everything on the plane in your carry-on luggage, have a day to get the local things, run 13 miles only hours before and have an hour to set up everything is a little nerve-wracking, but with some awesome help it was a great success!

Okay, now the photos!
















Pumpkin Seed Crusted “Chicken” Salad

I was inspired by a recipe I saw last week to use pumpkin seeds as a breading for chicken. That recipe had a lot of random ingredients as it was vegan, but I decided to freestyle with a couple things on hand and turn it into a salad. This is definitely going to be a repeat. SO tasty!

We used soy chicken breasts as I’m testing this recipe as something to make for Thanksgiving dinner for my youngest brother who is a vegetarian.

Pumpkin Seed Crusted Chicken


      2 “Chik’n” Cutlets, thawed
      1/4 cup pepitas (shelled pumpkin seeds)
      1/4 cup panko bread crumbs
      1/4 cup skim milk
      1 tbsp whole wheat flour
      Cooking Spray


1. Chop up the pepitas so they make a nice ground mixture (some chunks are fine). And mix with the panko crumbs in a shallow bowl.

2. In a separate bowl, mix 1 tbsp of flour with 1/4 cup of milk to make a paste.

3. Preheat a skillet on the stovetop, coat bottom in cooking spray.

4. Dip cutlets in milk/flour mixture then roll in bread crumb mixture, making sure to get a thick coating.

5. Cook cutelts over medium-high heat, 5 minutes each side, or until coating is starting to brown.

Serving Size: 2 servings

Nutritional Info

Calories 240.0
  Total Fat 10.8 g
      Saturated Fat 2.3 g
      Polyunsaturated Fat 3.5 g
      Monounsaturated Fat 3.8 g
  Cholesterol 5.4 mg
  Sodium 462.5 mg
  Potassium 120.0 mg
  Total Carbohydrate 19.4 g
      Dietary Fiber 3.7 g
      Sugars 2.9 g
  Protein 17.7 g
Vitamin A 2.3 %
  Vitamin B-12 0.0 %
  Vitamin B-6 0.0 %
  Vitamin C 0.3 %
  Vitamin D 3.3 %
  Vitamin E 0.0 %
  Calcium 6.8 %
  Copper 0.0 %
  Folate 0.0 %
  Iron 10.5 %