Sunday, April 23, 2017

Friday Faves (on a rainy Sunday afternoon)


Hoda came back this week from maternity leave, Cam Newton showed up at Coachella in floral romper (not really a romper) and everyone is losing their minds over Starbucks' Unicorn Frappucino. So many things breaking the internet this week! And can I just say, HODA! Gah, I love her. She radiates joy and happiness always, but even more so now than ever. Motherhood looks good on her. 

Those donuts up there are from Duck Donuts and they are the best! There are tons of donuts here in Charlotte, but these are my favorite. Duck's doesn't mess around and they don't ruin a good thing. Simple donuts are hard to beat. We enjoyed those the morning of Mark's half marathon a few weeks ago thanks to my sister. GIVE ME ALL THE SPRINKLES. 

I had a list of random errands to run on Friday morning and quickly abandoned ship when I got the urge to plant Spring flowers. I took my motivation and ran with it, re-doing all of my porch pots and the flowers around our mailbox. I may even head back to the store this weekend for more. Who am I!? I haven't always liked to plant and garden but I'm learning to appreciate it more- and already planning next weekend's plantings.

Here are a few of my favorites from the week:

Tomato and Roasted Lemon Salad- this has my name written all over it. So does this Roasted Garlic and Tomato Lentil Salad

Oberon season is here!! (well, it has been for almost a month) This is my most favorite beer and it's perfect for these warm sunny days ahead. Easy drinking and just delicious. 

Mark and I recently started using Harry's razors and I must say, I'm impressed! The subscription service makes it very convenient and the price is on point. And gone are my days of paying for overprices women's razors. 

Olive Tapenade- I always forget how easy this stuff is to make yourself. Serve it with pita chips or endive for a quick and easy app. 

Let's put Missing Richard Simmons on the list of strangest things I have ever been into. I can't explain why this podcast was so good- but it was. I think it was just so out there and weird and I couldn't stop listening. 

And while we're on the subject of podcasts, Katie Couric's interview with Ina Garten was so enjoyable! I didn't even know Katie had a podcast until this week. In the archives she also has an interview 

Essie Splash of Grenadine is my new favorite pink for spring! It looks nothing like the photo if you order on Amazon- search for it on Pinterest for an accurate depiction of the lilac-y color. 

Spring front door paint ideas that will give your exterior an instant refresh (via Southern Living). Our front door is red but I've had the urge recently to give it a facelift. Do I go with just a brighter red or change it up all together?  I love all these fun punchy colors! 

Hope you all are enjoying a relaxing Sunday! 


Friday, April 21, 2017

Cinnamon Olive Oil Banana Muffins



It's me with a muffin recipe. AGAIN. But hear me out!  I had two lonely, and very ripe bananas sitting on the counter and instead of wasting them, I decided to mix up a quick batch of breakfast muffins. These came as a surprise this morning and both of my kids LOVED them. I like that they're not super sweet, especially because I can't have Will thinking we eat cupcakes for breakfast.

I'm not one for winging it while baking, but I did here and the result was excellent, which is why I'm sharing it with all of you. I pulled a few of my favorite muffin recipes, mixed the ingredients in one bowl (with my almost 4 year old assistant) and crossed my fingers when they went into the oven. You almost can never go wrong with banana baked goods! 



These muffins sound fancy with the olive oil in them and all but let's be honest here, I'm sure that unsalted butter or coconut oil would work just as well. Olive oil totally makes the recipe sound better but in all honesty, I find myself using olive oil in my baking a lot. No melting necessary and hello! Good fats. The result is a semi nutty, slightly sweet breakfast treat that you can feel good about giving your kids. I'm really into using honey or maple syrup as natural sweeteners when I bake for my little ones to keep everything free of refined sugar. The best part about this recipe? Everything can be mixed in ONE BOWL! These muffins are an all around win! I love these with fruit for an easy breakfast for Will and Kate. I also think they would be a great pre-workout snack! Enjoy!


Cinnamon Olive Oil Banana Muffins

1/4 cup olive oil
1 cup mashed banana (about 2-3 medium bananas)
14 cup honey or maple syrup
1/4 cup almond milk
2 eggs
1 tsp. vanilla
1.5 cups white whole wheat flour
2 tsp. cinnamon, plus more for sprinkling
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350 degrees. Line a muffin tin with liners or spray with cooking spray.

In a large mixing bowl, combine olive oil, banana, honey, almond milk, eggs and vanilla. Mix until combined. Add in dry ingredients (flour, cinnamon, baking soda and salt). Mix until everything is incorporated and you have a nice thick muffin batter. Fill liners with batter a little over 3/4 way full. 

Bake for 16-18 minutes, or until a toothpick comes out clean. Cool for 5 minutes. 


Tuesday, April 11, 2017

Easter Eats

{image via}

Easter is only a few days away and we are enjoying this week getting ready for time with our families for the holiday. I rounded up some recipes from the archives if you're still menu planning and need some inspiration. One thing is for sure...Easter with my family on Sunday is going to include my Lemon Almond Ricotta Cake. It's the perfect Easter dessert!

Breakfast/Brunch- 

Classic Belgian Waffles
Crustless Mini Quiches
Lemon Ricotta Pancakes
Tomato Corn and Zucchini Fritatta

Small Bites/Starters-

Sweet Pea Crostini
Steamed Mini Atichokes with Butter Dijon Aioli

Salads/Sides-

Baby Greens with Figs, Goat Cheese + Champagne Vinaigrette
Endive, Citrus and Arugula Salad
Green Bean Salad with Pickled Onions + Fried Almonds
Brussels Sprouts Leaf Salad

Desserts-

Coconut Macaroons
Lemon Almond Ricotta Cake (THE BEST)
Strawberry and Mascarpone Filled Cupcakes

Monday, April 3, 2017

#EatMooreDinner, Vol. 5




(turkey taco salad bowl- one of our favorite easy weeknight staples!)


Popping in on this rainy menu to share our menu for the week. I was feeling totally uninspired yesterday as I made our meal plan and wrote out my grocery list but I rallied and came up with some yummy dinners. This week is looking excellent!

"Popping in" by the way...this is totally little term my mom always uses and now that I'm using it, I'm laughing to myself.

Mark is running a half marathon on Saturday here in Charlotte so on Friday night we will be carb loading- I'm thinking a favorite pizza or pasta and perhaps we will go out as a pre celebration. 

Here's what's on our menu this week:

Whole 30 Chicken Picatta + Zoodles

Lemon Garlic Salmon + Roasted Cauliflower, Chick Pea and Kale Salad

Chicken Avocado Salad with Peanut Dressing (I'm MOST EXCITED about this one)

Butternut Sausage Bake with Kale + Tomato Cream

Grilled Skirt Steak, Avocado Chimichurri, Roasted Potatoes + Kale Salad 

Oven Fajita Quinoa Bowls

For more dinner ideas, search #eatmooredinner/@ninanmoore on Instagram! Or follow me on Pinterest

Thursday, March 30, 2017

Penne, Peas + Pesto



Say that three times fast.

I just cannot stop with the pesto. It's becoming a weekly staple and we are eating it on ALL OF THE THINGS. With Spring and Summer right here at our doorsteps, I'm already thinking about all of the creative pestos I can whip up with all of the fresh herbs and spices. My friend Rachel introduced me to parsley pesto awhile ago and I've spiraled out of control since. Last week's batch of pesto didn't last long, as I ended up using it as a daily dip for my afternoon snack. Plantain chips, carrots, radishes. Pesto is the new hummus in my house apparently.

I went back to basics with this simple pasta side dish this past weekend and everyone was in love. Sometimes all you need is easy...and pesto pasta is always so easy to love. A little pasta goes a long way. Having it as a side dish is a great way to get the pasta fix! We served this with grilled chicken thighs, grilled eggplant and salad. 

This petite penne is perfect for a pasta side like this one. It's Barilla brand and is labeled as "mezze penne". I used my arugula pesto recipe as a guide but used all basil instead of the arugula and added another handful of walnuts for a thicker pesto. I'm loving walnuts for pesto, by the way! They are meaty and rich and give a great consistency to the pesto- and way more budget friendly than pine nuts. Adding peas gave the dish an extra pop in each bite and is the perfect addition to Spring cooking. The best part about this pasts is that it can be served warm, room temperature or even cold. Toss in grilled chicken or shrimp, or top with roasted salmon to make this a complete meal. 



Pesto, Peas + Penne

1 lb. mezze penne (small penne)
2 cups frozen organic petite peas
Pesto 
Pecorino Romano, grated

Cook penne according to instructions on the package. Once pasta is al dente, drain, reserving about 1/2 cup of the cooking liquid. 

Transfer hot pasta to a bowl and add frozen peas. The peas will thaw and warm with the pasta. Add pesto, a heaping spoonful at a time, until penne is covered with the desired amount. Grate parmesan cheese on top and toss while pasta is still warm. Serve warm or at room temp.

Friday, March 24, 2017

Friday Faves: Five on Friday

Linking up with April and the Five on Friday girls this week for my Friday faves! 




March 23 has come and gone and as it seems every year, each birthday is better than the last. I slept in a little and started my day with my family (and a giant cup of coffee). I enjoyed my favorite ever latte with a favorite friend and our little ones, a visit from the one who brought me into this world (my wonderful mom) and a nice long run in the gorgeous weather WITHOUT a stroller. My little family had dinner at Ilios Noche and we came home and celebrated with birthday cupcakes from Gigi's. Everyday should be a celebration but yesterday was extra special. And Will thinks we are going to Target so that he can buy me a new Paw Patrol pup...he said he's going to share with me! Ha! Oh little buddy, birthdays are way more fun with you and your sister.  
               
                 

How cute is this stationery!? Check out Perfect Peanut Cards on Etsy. Ashley is one of my oldest and best friends and one of the most creative people I know. Her designs are one of a kind and just the cutest! 




This Everything Bagel seasoning from Trader Joe's is, well, everything. I cannot get enough and may need to start stock piling. It's great on eggs, avocado, roasted vegetables and most recently roasted chicken that we added to Mediterranean Kale Bowls the other night. The addiction is real. Will even loves it sprinkled on top of his hummus



I'm super late to the Podcast life but now I see what all the obsession is about. I just finished Making Oprah and loooooved it. The end of her show was the end of an era and I loved listening to how it all evolved. 


And closing out with a picture of my two little lovies because I'm so glad I snapped this before our gorgeous Azaleas died. The wonky weather totally ruined our bushes before they were in full bloom. Our neighborhood is gorgeous when all of the azaleas are in full bloom and it doesn't look like it is happening this year- womp womp. 



Hope you all have a wonderful weekend!!



Wednesday, March 22, 2017

How to Roast Spaghetti Squash


Veggie noodles are all the rage right now and we love this healthier way to enjoy our favorite pasta sauces and dishes. We've been eating spaghetti squash on the regular over here and and it's been a nice change from all of the zoodles we normally have. These squashes can seem hard to prepare but I've finally found the perfect, fail-proof method that ends in deliciously cooked spaghetti squash EVERY. SINGLE. Time. I will never prep it another way. 

With a quick 5-10 minutes of prep, you can cook this ahead of time, or while you're making your dinner. 



Roasted Spaghetti Squash

1 spaghetti squash
olive oil
salt + pepper

Preheat oven to 375 degrees.

Cut spaghetti squash in half vertically. Scoop out all of the seeds and clean out any straggly strings. Drizzle each half with a little olive oil and season with salt and pepper. Place with the seasoned side DOWN on a baking sheet. Bake for 35-40 minutes, or until insides can be scooped out and is a nice 'al dente' consistency.

Top with your favorite sauce, meat, veggies- whatever! 


Here are a few of my favorite sauces:



My family's Al'Amatriciana sauce