Last weekend hubby and I packed our bags and headed north to New Hampshire!
We arrived at the foot of the White Mountains early afternoon and spent the entire afternoon hiking to the top (for some reason I can’t upload some of the pictures larger- you can click on them to see a bigger view; it was pretty breathtaking!).
After hiking to the top with bags on our back and aching muscles, we headed back on the trail until we found our perfect place along the trail to stay for the night!
Hubby was our chef and whipped-up this delicious (canned ) minestrone soup along with some cheese and crackers. It tasted PERFECT after a long day of hiking and feeling a slight chill in the air.
We set-up our tent and enjoyed the sunset while playing cards and pinching ourselves that this is our life.
Welcome to our humble abode! The funny thing is, I actually slept later than my husband for about the 2nd time in our marriage. Something about sleeping under the stars and above twigs and leaves that kept me snoozing.
The following day, we headed back along the trail. While carrying my backpack was a bit of a challenge after feeling so sore from the previous day, we were still able to enjoy some fantastic views and it was the perfect way to spend the weekend together!
~Have you hiked to the top of a mountain?
I come from a large extended family. Growing up, special occasions were always shared around a table (or two or three) filled with a variety of foods. Everyone knew what dish they’d be bringing and you always knew what delicious foods to expect.
My mom was always in charge of bringing the salad. And it wasn’t just any salad. No, it would be a giant container packed with tons of vegetables and toppings like croutons, sliced almonds, sesame seeds and more. I’m pretty sure I’d get full picking on the ingredients as she was making it; my little fingers just couldn’t resist the black olives and crunchy croutons!
She definitely instilled in me a love for salads and I’m so thankful this has remained into my adulthood. To me, the more ingredients I can fit on my fork at one time, the better.
So I was excited to find out that May is National Salad Month! And to celebrate this great occasion, Green Leaf’s giving away an iPad mini! Enter to win Green Leaf’s iLove Salad iPad Giveaway on Facebook here!
Green Leaf’s offers made-to-order salads from their “Pick & Mix” salad bar. They also have wraps, grilled Panini sandwiches and homemade soups. This is definitely a place I hope to try and have a feeling I would love! To see their locations, go here.
~What are your favorite ingredients in a salad?
*This sponsorship is brought to you by the Green Leaf’s & Bananas who we have partnered with for this promotion.
Friends, you may have noticed I haven’t been posting as frequently over here the past few weeks. I can explain.
You see, for the past 3 years, my husband has been in law school. I’ve been writing posts in the evenings sitting beside him as he studies briefs.
Last Friday, he finished!!! I could not be prouder or more excited!
The good and the bad news is that he starts studying for the bar exam in just a few short weeks.
So you better believe I am taking full advantage of hanging out with my hubby on a Tuesday night while I can. We’re still eating well (he’s been taking care of the cooking this week!), but I’ve been more focused on an after-dinner walk together than writing posts. Don’t worry, I’ll be back in full-swing soon enough.
In the meantime, this was an appetizer we both absolutely loved. It’s light, fresh and bursting with flavor. The ingredients are incredibly simple and the shrimp dresses it all up and takes spring rolls to a new level.
Adapted from Not Enough Cinnamon
Keywords: appetizer side leafy greens seafood Vietnamese
- 1 tbs. sesame oil
- 1/3 lb. cooked and peeled shrimp
- Lemon wedge
- 1 cup dry “thin rice noodles” (or rice vermicelli)
- 9 rice papers
- 1 cup romaine lettuce, torn into small pieces
- Sweet chili sauce and/or soy sauce, to serve
1. Heat sesame oil in small skillet over medium-high heat. Squeeze lemon over shrimp while cooking. Remove from heat. Cut shrimp in half lengthwise and set aside.
2. Meanwhile cook rice noodles according to package directions. Rinse under water to bring to room temperature. Set aside.
3. Prepare area to make spring rolls. Have dry board and bowl of lukewarm water near each other. Start by dipping both sides rice paper in water until soft. Lay paper on clean board.
4. Place 3 shrimp pieces in towards one end and in the center of the rice paper. Top with small amount of lettuce and cooked rice noodles.
5. Fold sides inward, then tightly roll rice paper away from you. Repeat with remaining ingredients. Serve with dipping sauce and enjoy!
Using Random.org the winner of the Granola Chips Giveaway is Jessie!
~Have you had any major changes in your life recently?
Happy Happy (belated) Mother’s Day! I hope everyone had a wonderful day and was able to celebrate the mothers in their life. I am grateful beyond words to have such an incredible mother and mother-in-law!
My mom is truly one of the sweetest people I know. She has taught me so much about being confident, independent, optimistic and kind to others.
I’m also incredibly proud of my mom. In the past few years she has completely changed all her eating habits and has been making healthy decisions, even when it hasn’t been easy. Every time I go home, she has added new healthy foods to her diet and is even introducing me to new ways of preparing them!
So consider this post a hug THANK YOU to my mom for all her support, encouragement, patience and love. It’s also my way of saying Happy Mother’s Day to all the wonderful women out there who provide support, guidance and nurturing to others.
Though a nice meal out or a beautiful bouquet of flowers are definitely deserved, I tend to show my appreciation by making and sharing food. So consider this recipe for Greek Yogurt Flatbread as my way of showing gratitude to all the mother’s out there. It’s a healthy recipe that’s the perfect accompaniment to a wide variety of meals.
It’s make with Greek Yogurt, which provides a thicker, more substantial texture and it doesn’t take too long to prepare. This recipe made about 4 small pieces; I will definitely be doubling it next time as these were gone in mere minutes.
Greek Yogurt Flatbread
Adapted from Love & Lemons
Keywords: saute appetizer bread side vegetarian
- 1/2 cup whole wheat pastry flour, plus extra for kneading/rolling
- 1/2 cup plain Greek yogurt
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- Sea salt, optional
- Olive oil for the pan
1. Combine flour, yogurt, baking powder, and 1/4 tsp. salt. Mix together with your hands to form a ball of dough. Add more flour if you need to, so dough isn’t too sticky.
2. Knead for about a minute until the dough is smooth. Put in plastic wrap and refrigerate for at least 1 hour or up to a few days. Divide dough into 4 equal balls and roll them into flat disks using a rolling pin.
3. Heat a drizzle of olive oil in skillet over medium-high heat. Add flatbread dougb and cook for a 1 to 2 minutes per side, until bubbles begin to form and dough turns golden brown. Remove from heat and lightly sprinkle with sea salt. Serve and enjoy!
~How did you celebrate Mother’s Day?