Monday, October 31, 2016

Kate: 12 Months Old

It's been a full year with Miss Kate and we can't believe she is a year old! 

It's been the best year with this little girl and watching her grow is so bittersweet but really gets more fun every day.

At her 12 month appointment, she is weighing right at 19 pounds and is 28 inches long. Still a little peanut on the growth chart but she is perfect! She is still wearing mostly 6-12 month clothes. 

Kate is bursting with personality. She is drama filled in the cutest ways and already such a girl. She holds up anything to her ear and pretends its a phone. Her little way of saying "hi" is the best! She is saying mama, dada, and "ni- ni" as she puts her head down when she's tired. She is still making the funniest little whistling noise that we all love so much. She's giving hugs and kisses and loves to snuggle. 

She is cruising fast around the furniture but still could care less about walking. I thought for sure she would be earlier than Will but it's not looking that way. I'm actually okay with it because I'm convinced that she'll just be my little baby forever. 

I think we have a little dancer on our hands. She loooooves music and stands on one leg like she's practicing ballet when she holds onto the couch or the coffee table. She dances at the sound of any tune and always with the biggest smile on her face. She also loves to pretend to talk on the phone. 

Books are a favorite in our house! Kate has started to crawl over to our book basket and picks out what she wants. The Pout Pout Fish is still the number 1 fave for morning story time with Mark. When she sees the book she says "blub blub bluuuuuub". Will has the entire thing memorized and loves reading it to her. 

Kate seriously loves her big brother more and more each day. They have the sweetest little relationship growing. She crawls into him with hugs, laughs at anything he does and gets so excited to see him, even if they've only been apart for five minutes.

We celebrated her first birthday with family and a few friends and it was the best day! She was loving all of the special attention and of course, her party dress! She loved her first bites of cake and it didn't take long for her to dive head first into it. 

It's been the very best year with our little girl and we love her more than we ever thought possible.

Happy 12 months and Happy First Birthday, Princess Kate!!!

Friday, October 28, 2016

Friday Faves

We went to the pumpkin patch two weeks ago. We saw the animals, played on the giant tractors and ran around with friends. I took no less than 100 pictures and when it was all said and done, out of allllll of the photos, these from our front porch are still my favorite. I think it captures their love for each other in all of the best ways. 

We didn't have to go to the pumpkin patch to get the perfect Fall photo but man, it was fun. I love Fall with these little ones.

These brownies are calling my name. 
Bonus points for pumpkin and double bonus for being paleo.

This All Meat and Veggie Chili was nothing short of delicious! 
Definitely going to be making it again soon.

If you don't get Cooking Light, I HIGHLY recommend picking up their Thanksgiving issue! I looked through it last night and it's so good- tons of great recipes for the upcoming holidays.

Another chili in my recipe que that I need to try! This time, white chicken!

When the weather cools down, I really get into drinking tea at night. 
Excited to try these detox concoctions!

Not food related, but totally necessary for busy mom life on those days you just want to throw a hat on. CLT for life

Lastly, how CUTE are these Halloween tees!? Too later to order now but you better believe I'm getting one for next year. 

Wishing you all a great weekend!!

Thursday, October 27, 2016

Butternut Cauliflower Coconut Chicken Curry

File this one under things unlike anything else I've ever made. I love trying new recipes and mixing it up a bit. This dish is FULL of flavor and has so many different flavor dimensions. The base is creamy and coconutty with a giant punch of that unmistakable curry flavor. I found the original recipe in this month's issue of Cooking Light, but tweaked a few things to clean it up and added chicken to make it a protein packed, complete meal. The roasted chick peas and peas are the perfect crunch on top! 

This meal is perfectly fine as is, which is how we ate it, but it would also be delicious over quinoa or even jasmine rice! The roasted chick peas and peas on top create the most perfect crunchy bite. We loved this dish! 

Butternut Cauliflower Coconut Chicken Curry

1 (15 oz.) can unsalted chick peas, rinsed and drained
3 Tbsp. olive oil, divided
1/2 cup frozen green peas, thawed
1 small chopped yellow onion
2 Tbsp. fresh minced garlic
1.5 Tbsp. curry powder
3 cups peeled and cubed butternut squash
1/2 head cauliflower, cut into florets
2 cups unsalted vegetable stock
1 tsp. pepper
1/2 tsp. kosher salt
1 cup full fat canned coconut milk
6-8 chicken tenderloins

Preheat oven to 450 degrees. 

Place chickpeas on a rimmed baking sheet and toss with 1 Tablespoon of olive oil. Spread chickpeas in an even later and bake for 30 minutes. Add peas to pan and bake for another 5 minutes, or until peas and chick peas are crisp. 

Reduce oven heat to 375 degrees. 

Line baking sheet with parchment paper. Arrange chicken tenderloins on sheet. Drizzle with olive oil and season with a little salt and pepper. Bake for 20-25 minutes, or until juices run clear.

While the chicken is cooking, heat a large dutch oven over medium heat. Add remaining 2 Tablespoons of olive oil with the onion and garlic. Saute for 5 minutes. Add curry powder and cook for another minute or so. Add butternut squash and cauliflower, as well as the stock, salt and pepper. Bring to a boil over medium heat. Reduce heat to medium low and simmer for 15-20 minutes, or until vegetables are tender. 

Remove pan from heat and stir in coconut milk. Slice chicken and add it to the vegetables. Serve with roasted chick peas and peas on top! 

Monday, October 17, 2016

#EatMooreDinner, Vol. 3

Good morning! Starting the week off by sharing our menu. Nothing crazy or too complicated this week...just keeping it easy and healthy. And trying my best to make things that don't dirty a ton of pots and pans because we are working with a broken dishwasher this week. As much of a pain that it is, I have to say, a broken washing machine would be far worse!!

Lemon Garlic Salmon, Roasted baby potatoes and sauteed zucchini

Chicken Picatta and sauteed broccoli rabe

Also whipping up a batch of these Pumpkin Snickerdoodles! I made these last year and they are ridiculous. Snickerdoodles are my favorite cookie and these are on another level. So good and festive! 

In need of some dinner inspiration? Here are some of my favorite foodie Instagram accounts:

What are you making this week!?

Saturday, October 8, 2016

Butternut Sausage Bake with Kale + Tomato Cream

I don't love calling a meal a "bake" but that's what this is and it's delicious and healthy so I'm just going to go with it. I've never been into casseroles but a hearty meal like this full of healthy things is something I can always get on board with. Especially when I only have one pan to clean up!

I couldn't love this recipe any more if I tried. It's the ultimate weeknight meal for the Fall- easy, healthy and all of the good Fall flavors. We had it on regular rotation in our house last Fall and it's made it's way back to our menu again. It's loaded with the good stuff- roasted butternut squash, Italian sausage and tons of kale. The coconut milk in the tomato cream is an unexpected twist and it all bakes up perfectly in the oven in my cast iron skillet. 

Butternut Sausage Bake with Kale + Tomato Cream
recipe from Paleo Running Mama

3.5 cups chopped butternut squash
olive oil
1 lb. sweet Italian pork sausage, casings removed
1/8 tsp. crushed red pepper flakes
1 small yellow onion, chopped
1/2 cup marinara sauce
1/4 cup full fat coconut milk
3-4 cups kale, roughly chopped
1 egg, whisked
salt and pepper, to taste

Preheat oven to 400. 

Toss squash with a Tablespoon or so of olive oil, and a little salt and pepper to season. Spread evenly on a baking sheet and roast for 30 minutes. 

In a large skillet (I use my cast iron), cook sausage and onions. When sausage is almost cooked through, add marinara and coconut milk. Bring to a boil then turn down to simmer on low. 

Add kale and toss, allowing it to wilt and soften. Once butternut squash is done roasting, remove pan from heat and add squash to the sausage, tomato and kale mixture. Toss everything evenly. If you are baking it in a separate dish, pour into baking dish. Drizzle whisked egg mixture over everything and gently toss to combine. Bake for 20-30 minutes, or until bake is golden brown on top and set.

Let cool for 10 minutes before serving.