Weekend Sunshine XXV

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Whew what a Monday. This week is jam jiggity packed and I'm hosting Easter for the first time this year (more on that later). I'm glad I've had a few weekends of organization because I'm not going to have a whole lot of free time this week. Grateful to have a full plate though, right? Won't be hearing that "b" word over here.  No siree mister! Moving on... the weekend was nicely and lovely. Aren't most weekends nice and lovely?  Here are the sun-shiniest moments:

Back to Townsman will my tribe on Thursday. I am so grateful for these ladies - they mean the WORLD to me. 

We ate a hen. See that mangily little claw up on the right? Lol. Honestly it was so good though... those are chickpea gnocchi plated around it. OMG good.

On Friday after the gym, I made this little salad which was SCRUMPTIOUS. Spiralized zucchini, roasted chickpeas, tomatoes, and a tahini/rice vinegar dressing. Yum Yum.

This watermelon vodka drink got a lot of love on Insta. Here's what I did:
1 shot vodka
1/2-3/4 cu cubed water melon and a few leaves of mint, mashed
Lots of ice
Club soda
Squeeze of lime

 

On Saturday, I worked and then Rob and I had dinner with our parents. It was FANTASTIC and I didn't take one measly little photo. Whoops!

In almost 10 years, I've never had breakfast at L Street Diner. (Did you know they have breakfast?!). Rob and I went on Sunday morning and it was delightful. Great prices, super nice staff, and great food.

On Sunday, my brother and I visited the fam. It was nice to see the witch hazel tree that my mom planted in memory of my Nana, finally in bloom. So pretty against the snow.

Cheers to the freakin' weekend!

HOW WAS YOUR WEEKEND? DID YOU MAKE A SUMMERY BEVERAGE? HAVE YOU BEEN TO L STREET DINER FOR BREAKFAST/BRUNCH?!

Hope you had a great one! xo

Friday Favs

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Good morning and Happy Friday!!  I have the next couple of Fridays off for working the weekend and I must say it's quite nice. Running errands during the week is a much less stressful task than running errands with the rest of humanity on Saturday. Today, I plan to have a low key day -- clean, gym, errands, relax, and make a nice dinner. This weekend, we have a couple of exciting commitments that I'm really looking forward to. For now, here are my favs of the week!

The prettiest and healthiest bowl of grapefruit sprinkled with antioxidant-rich cinnamon. 

The tiniest heart shaped pancake. ☺️ 

A picturesque sunrise over Castle Island on Wednesday morning. So calm! 

Back to Townsman with my favorite gals last night. 

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I feel this way about the best women in my life. Let's be more supportive of other women. 

Have a great weekend! Xo

15 Minute Meals: Prosciutto & Spiralized Carrot Rolls

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Hayyyy friends and welcome to Wednesday! This week is jam packed which makes it fitting to bring another "15 Minute Meal" post to you all. I told you that I would get better at serving these up, so I'm keeping true to my promise! Since getting my spiralizer, I've been making up a bunch of different recipes. I am completely shooting from the hip and going with what I'm inspired by in the moment. For the most part, these creations have been coming out pretty tasty. Rob and I bit into these last week and had two reactions: 1) Whoa, these are really good and 2) Wow, these are surprisingly filling. We both kind of looked at our plates (especially him) and thought we'd need an extra side or snack to go with them, but, we ended up pretty full. (We admittedly noshed on some sweet potato chips & hummus during the preparation process, but, that's a fairly normal occurrence). Plus, can you ever, ever go wrong with Prosciutto? Um, no.

This meal was inspired by 1) Prosciutto 2) Spiralized Rolls I've seen on Instagram 3) The prettiest carrots I ever did see.

Guys... How friggin' gorgeous are these carrots? The colors are just incredible. The beet-colored ones had a yellow center. So pretty. Eat colorful veggies!

Serves 2. Cook time, 5 minutes. Prep time, 10 minutes.

NEED:
- 6-8 Thin Slices of Prosciutto
- 4-5 Shredded Carrots
- 2 Tbs Tahini 
- 4-6 Tbs of Rice Vinegar
- 4-5 Tbs Feta
- 2-4 Tbs Chopped Almonds or Pecans
- 2-3 Tbs Evoo
- Salt/Pepper to taste

HOW:
- Spiralize carrots (if you don't have a spiralizer - use either a shredder, the shredder blade on a food processor, or julienne them)
- In a separate bowl mix evoo, tahini, rice vinegar, and salt/pepper to taste
- In a saute pan, mix the 'dressing' with the carrots until they are al dente
- Turn off the heat and lay out slices of prosciutto
- Layer feta, nuts, then carrots
- Wrap and serve!

SO easy!

Remnant carrot from the spiralizer. It looks like a cute little mushroom doesn't it? Oh em gee so freaking cuuuuteeee!

Easy mixture.

Wrap & Roll! (See what I did there, heh heh)

Have an awesome day! xo

QUESTIONS: Do you like carrots? Do you think prosciutto makes everything better? Scale of 1-10, how much do you love/hate feta?