Cool wedding site

I found this amazing little wedding site. Check it out! I ♥ it!

http://hifiweddings.com/

New recipe for a yummy soup

I made this soup at work today in a crockpot. It turned out amazing. I didn't have a recipe and just pulled ingredients so i'll just tell you what i did.

• fill the crockpot with water
• chop white onion and add
• chop up 5 potatoes and add
• crush 3 cloves garlic and add
• add spice (oregano, basil, italian ect)
• chicken stock (sub veggie stock if you're a veggie)
  
• let simmer
• add meatballs or bacon (sub with faux bacon or meatballs for veggie version)
  

Once it's almost done i added fresh spinach and some cream. Et voila! Totally delicious and sooooo easy. Honestly!

Something Cozy

Something cozy I stumbled upon in Chinatown. Pretty darned cute and props to whoever thought of making this. I think we should commission them to make a bunch and have a whole street don the parking meter cozy. Thoughts?

Today

Just thought I'd share this new pic with you. Took it today as we walked the seawall and beyond. We ended up walking for a good 4 hours. It was such an amazing day out too. We are both trying to be super healthy. Working out every morning and really watching what we eat. I've been trying for about a year now but now Dave is on board. It's so much better with doing it too. It keeps me on track having a partner in crime.

Pretty Vintage Things

Bought this today (actually Dave bought it for me:). I love it and think it is sooooo pretty!

New Recipe!!!!!! Delish!

So I made this amazingly wonderfully easy breakfast dish this morning. You should definitely try! Here is the easy recipe! Enjoy!
From March 2010 Goodhousekeeping
Bacon and Eggs Over Asparagus

Serves: 2-3

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Total Time: 30 min

Prep Time: 8 min

Oven Temp: 475

Ingredients:

• 8 slice(s) bacon
• 1 pound(s) asparagus spears, trimmed
  
• 1/2 teaspoon(s) fresh thyme leaves, chopped ( I felt this out and used dried Thyme instead)
  
• Salt
• Pepper
• 8 large eggs ( I used 3 eggs since there were only 2 of us)
  
• 3 tablespoon(s) packed fresh flat-leaf parsley leaves, chopped ( I modified to a tablespoon)
  
• 1 tablespoon(s) fresh dill, chopped
  

Directions

1. Preheat oven to 475 degrees F. In a baking sheet, arrange bacon slices in single layer. Roast 8 to 9 minutes or until browned and crisp. Transfer to paper-towel-lined plate; set aside. Drain and discard excess bacon fat in pan, leaving thin film of fat.
2. Add asparagus to pan in single layer. Roll in fat until evenly coated. Arrange in tight single layer. Sprinkle thyme and 1/4 teaspoon freshly ground black pepper on asparagus. Roast 8 to 10 minutes or until asparagus spears are tender and browned.
3. Carefully crack eggs, without breaking yolks, directly onto asparagus spears, staggering if necessary. Carefully return pan to oven. Roast 5 to 6 minutes or until whites are just set and yolks are still runny. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper on eggs. Return bacon to pan; sprinkle eggs and asparagus with parsley and dill. To serve, use wide spatula to transfer to serving plates.

Honestly after making this once i would never need to look at this recipe again. It is so easy! It turned out so well and for desert we halved a grapefruit. Couldn't ask for a better meal to start off my day.

Finding the perfect muffin recipe

The other day I was on the search for a great healthy muffin recipe. I just knew that it was possible to make a great tasting muffin that I could eat in the morning without feeling guilty. Most muffins are the equivalent to a piece of cake! Yowza! My search was on when I stumbled onto a fantastic fantastic baking blog. It would be wrong of me not to share it with you because if you enjoy baking then you need to know about this blog. It's http://www.joythebaker.com/blog/ and it's marvelous. Seriously you need to go check it out right after reading this. Anyways, I searched her blog for a recipe that I thought I could use for my muffins because I knew there had to be one and alas I found one! I modified it quite a bit so I'll post the original recipe and in brackets I'll post the changes. The end result was delicious. I mean as delicious as you can get without sugar! I've made 2 batches already in the past week and a half and I've loved waking up in the morning and heating up delicious homemade muffins.I figure that you can take the base of this recipe and turn them into whatever kind of muffins you feel like. I might make some with avocado and walnuts next week. I'll let you know how it goes. Hope you enjoy this recipe and Joy the Baker's blog as much as I do.

Oatmeal Blueberry Muffins
Recipe from http://www.joythebaker.com/blog/archives/320
and modified by me

Makes 12-15 muffins

• 1 1/4 cups whole wheat flour (I used quinoa flour, because I can't have to much gluten)
  
• 1 1/4 cups oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 cup unsweetened applesauce (I used 2 cups)
  
• 1/2 cup low-fat buttermilk (I used soy milk, because I can't have too much milk)
  
• 1/2 cup firmly packed brown sugar (I skipped the sugar)
  
• 2 tbsp canola oil
  
• 1 large egg, lightly beaten
• 3/4 cup blueberries (fresh or frozen) (I used 1 1/2 of unsweetened blueberries)
• And I added 1 mushed up overripe banana. If you want you can use this instead of the egg if you're making these vegan.
• And I added a splash of vanilla
  

Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper. (I just greased a nonstick muffin pan with canola oil)

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, milk product, sugar (I omitted), oil, vanilla, egg and banana. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes. (I ended up having to make mine for about 21 minutes or so)