Triple Berry Sorbet

Oh, hello…

I had to give this beauty a post of its own. There are too many pictures of deliciousness to post.

It has been scorchingly hot here – upper 90’s for the past two days. And guess who doesn’t have air conditioning? THIS GIRL. My dogs and I have mostly been sitting in the living room with all four of our fans pointed at us and trying not to move. The pups have even been sleeping all day, which is highly unusual for my 100% energy all the time spazoids. I even took a cold shower in the middle of the afternoon to ward off heat stroke. The other thing that doesn’t help is when you’re on Whole30, live in a landlocked state and your little sister posts pictures like this one from her two-week beach vacation:

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Thanks, sissy!

At around 2pm when my thermostat read, “92 – haha, stinks to be you,” I decided I needed ice cream. It would solve all my problems. If only I weren’t on Whole30 I would go out an buy a tub of mint chocolate chip and then bathe in it. I had the recipe for the banana ice cream but I wanted something more refreshing. That’s when I got in my car and high-tailed it to Costco. There, I bought some frozen berries and a giant box of oranges (and some more grapes because somehow I finished 4 lbs of them in less than a week?). I also let the bag of frozen berries sit on my lap on the way home because they were niiiiiiice and cold.

Anyway, here’s what I came up with:

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Triple Berry Sorbet

Ingredients

– 3 cups frozen berries (raspberries, blackberries, blueberries were my combo)

– 1 cup frozen, sliced banana (this gives it a creamier, rather than icier texture)

– 2 tablespoons lime juice

– 1/4 cup light coconut milk

– 1/4 to 1/2 cup fresh squeezed orange juice (thanks, juicer!)

Directions

1. Put frozen fruit and bananas in food processor and process for about 20 seconds.

2. Slowly add your liquids until you get the consistency you desire. You definitely don’t want to process too much or else you’ll end up with a smoothie (unless you’d rather have a smoothie… in that case, go for it!)

3. EAT THAT SHIZ BEFORE IT MELTS, YO! (…or stick it in the freezer)

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I figure making sorbet is pretty much like making a really thick smoothie. But sorbet just sounds so much fancier.

Also, I know the point of Whole30 is not to “paleo-fy” meals, but I think roasting in my own house merits a freakin’ sorbet.

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DIY: Canvas Bird Art

What You’ll Need:

– Canvas (mine is an 8 x 10)

– Cardboard

– Scrapbook paper

– Glue stick

– Acrylic paint

Directions:

1. Paint your canvas. I used a couple shades of brown and messed with it until I had something resembling tree bark. Experiment! It’s fun! Let your paint dry.

2. Either free-hand draw or cut out a template of a bird. Use it to cut out a scrapbook paper bird. Flip your template over and cut out another (so you’ll have two birds facing each other)

3. Trace your birds onto cardboard and cut out.

4. Repeat the same steps with a tree branch and a little heart, if you like.

5. Glue everything onto your canvas!

So easy and so cute. This is another little thing I made that was also somewhere at our wedding. I can’t even remember where it was. I was too busy having the time of my life I guess!

May or may not have included this picture for the sole purpose of showing off my pretty little pot of succulents…

Whole30: Days 18 through 20 – Too Many Grapes on the Dancefloor

I have been having a hard time lately with just replacing nonsense/not hungry eating with healthier foods. I notice that when I get bored I feel like it’s okay to eat an entire Costco sized container of grapes (I’m ashamed of how close this is to not being an exaggeration) because they’re healthy, right? But I’m not hungry. So I shouldn’t be doing it. Ho hum pig’s bum.

Day 18 Eats:

Breakfast – Two hard boiled eggs, Apple Pie LARABAR

Lunch – Grapes, raspberries, cashews, baby carrots

Dinner Slow cooker country-style ribs with mashed sweet potato

These ribs were okay. I didn’t add the molasses and sugar and all that goodness, which is fine if you prefer savory barbeque. I, however, like my barbeque sauce sweet. I tried adding an apple in at the end to sweeten things up, but it didn’t work. Maybe if I try this again I’ll add mashed up cranberries or something at the beginning. Any suggestions? The mashed sweet potatoes were great, though! Hint: sweet potatoes and nutmeg are best friend foods for life (BFFFL’s, if you will).

Day 19 Eats:

Breakfast – Cherry Pie LARABAR, apple with almond butter

Lunch – Nitrate-free salami (I do not recommend. It smells like farts and has an aftertaste similar to rubbing a rotten onion on your tongue), grapes, raspberries, cashews

Dinner – Lemon Garlic Tuna Salad (I adapted this salad recipe from this tuna burger recipe) and asparagus

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Lemon Garlic Tuna Salad:

Ingredients

– 12 oz. canned tuna (the only kind I could find without soy was packed in olive oil)

– 3 to 5 tablespoons homemade mayo (depending on your tuna salad preferences!)

– 1/4 cup green onion, diced

– 1 teaspoon lemon juice

– 2 tablespoons fresh parsley

– 2 cloves garlic, minced

– 2 tablespoons diced dill pickles (optional)

– Salt and pepper to taste

Directions

1. Mix all ingredients together and enjoy! Great on top of a salad, in a lettuce wrap or by itself!

Also, if you are not doing Whole30 (or if you are better at figuring out how to substitute things in recipes than me), MAKE THE TUNA BURGERS. They were so delicious. My husband and I ate two apiece when I made them the first time (pre-Whole30)! So much for serving 4… not in this house, people.

Day 20 Eats: 

Breakfast – Cherry Pie LARABAR, two scrambled eggs

Lunch – Almonds, leftover ribs, grapes, baby carrots

DinnerSpaghetti Squash Bacon Alfredo

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The bacon alfredo stuff was gooooooood. Definitely satisfied my pasta craving. I can’t wait to try spaghetti squash with a homemade marinara of some sort. Yummo. I couldn’t find “squash delicata” (I guess we are not fancy squash-eatin’ folk around here) so I used butternut. 

EXCITING NEWS! Well, it’s exciting for this girl who is getting tired of cherry and apple pie LARABARS. Checked out the energy bar section at Whole Foods (why did that take me so long? I buy bacon there every week!) and they have every flavor of LARABAR. The only problem is that they are near a buck fifty at Whole Foods and the sad little selection at the commissary only charges 88 cents. I splurged, though, and can’t wait to eat these flavors this week – 

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I am especially looking forward to the Cappuccino flavor. Wish I hadn’t already eaten one today…

Whole30: Days 16 and 17 – Chipotle :(

Day 16 Food

Breakfast – Two scrambled eggs, Cherry Pie LARABAR

Lunch – Leftover chicken salad, raspberries, baby carrots

Dinner – Leftover bison tacos

Day 17 Food

Breakfast – Two hard boiled eggs, apple

Lunch – Cashews, Apple Pie LARABAR, grapes, baby carrots

Dinner – Chipotle Pulled Pork Burrito Bowl… without cheese, sour cream, beans or rice.

Let me tell you about the most depressing Chipotle experience in all the land. First off, I was extra hungry today. I think it’s because I didn’t have a really good “meal” and I knew there were no leftovers in the fridge. For some reason, knowing there isn’t a delicious home-cooked meal waiting for me for dinner makes me food restless ALL DAY.

Hubs had to work late tonight (like… until 2a.m.) so he asked me to bring him dinner. I offered Chipotle because I figured I could find something to eat there. First I ordered his chicken burrito with everything (and I mean eeeevvveeerrryyyythhhiiiingg) and then it was my turn.

“Could I get the burrito bowl with pulled pork to go?”

“Brown or white rice?”

“No rice.”

“Black or pinto beans?”

“No beans.”

“Cheese?”

“Um… no.” (That one was hard for me)

“Sour cream?”

“No thanks. Could I just get salsa, guacamole and lettuce? Basically a sad, sad little salad?”

Ready for the worst part? Even though I didn’t get ANYTHING that was supposed to come in the bowl except meat, they still charged me $1.80 for guacamole. Really, Chipotle? Really? I just saved you $5.00 with my sad salad. Can’t you cut a girl a free guacamole break? Rude.

Perhaps I would have enjoyed it better if I’d been able to eat my burrito bowl warm. An hour in the car driving back and forth to drop off husband’s head-sized burrito didn’t do much for my lettuce concoction. I definitely haven’t had the best time eating out while on Whole30. Honestly, I’d rather cook anyway. It helps me resist temptation and feel accomplished at the same time. Eating cold pork and lettuce isn’t so satisfying.

Has anyone else on Whole30 had success eating out? I know it’s possible, but to me it’s just not as satisfying!

Whole30: Day 15 – Halfway There!

Can’t believe I’m halfway done with Whole30 already! I’ve learned a lot about my eating habits, and I’m not sure if I’ll even want to go back to eating the way I did before – I’m missing sugary and starchy foods less and less! I am also much more aware of some problem areas I never paid attention to before. For example, I keep stopping myself from grazing while making husband’s lunches and breakfasts. It’s made me realize that I was eating things just because they were there and not because I was hungry. I’d sneak a spoonful of hashbrowns or granola; lick the spoon after scooping out yogurt; steal slices of lunch meat while making sandwiches, etc. Whole30 has definitely helped me become aware of what I was eating and why.

Today’s Eats:

Breakfast – Apple, Cherry Pie LARABAR

Lunch – Two hard boiled eggs, grapes, raspberries, cashews

Dinner – Bison tacos with chunky guacamole

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Chunky Guacamole

Ingredients

–  2 avocados, diced

– Small tomato, diced

– 1/4 of a red onion, minced

– 2 tablespoons parsley or cilantro, chopped (I’m not a cilantro fan… so we use parsley in our house)

– 1/2 teaspoon lemon juice

– 1/2 teaspoon black pepper

– 1 teaspoon garlic salt

Directions

1. Combine ingredients and enjoy! 

 

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Ground Bison Tacos (Lettuce Wraps)

Ingredients:

– 1 tablespoon olive oil

– 1 lb ground bison (or beef if ya like)

– 1 small onion, diced

– 1/2 green pepper, diced

– 1 clove garlic, minced

– 14 oz. can diced tomatoes (I didn’t end up using the whole thing though)

– 2 tablespoons homemade taco seasoning

– Pinch of chipotle powder

Directions:

1. Heat olive oil and add onions, peppers and garlic. Cook until onions are translucent.

2. Add ground bison, seasoning, chipotle, and tomatoes.

3. Cook until meat is cooked and sauce is thickened (about 5-10 minutes)

4. Top with chunky gauc and stuff yo’ face! 

 

Tacos are the best because it really doesn’t take much skill to make them. I just threw in what we had handy and out popped this delicious meal! What’s your favorite taco ingredient? Mine is chipotle powder for sure! I love the hint of spice and smoke it gives (without being too spicy for us spice wusses).

DIY: Doily-Patterned Monogram

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This is a throwback DIY project from our wedding. I glued really thick twine to the back of these and they hung on our chairs at our sweetheart table. After the wedding, I removed the twine and now they adorn the hallway to our bedroom. I feel like half of our home decorations were at one point wedding decorations. Wahoo for saving money!

Doily-Patterned Monogram:

What You’ll Need:

– Wooden letters (I got mine at Hobby Lobby for a dollar a piece)

– Acrylic paint in two colors

– Doilies

Directions:

1. Paint your letters your desired base color and let dry completely (this is especially important if you are using a lighter color for the pattern!)

2. Place the pretty edge of the doily over where you’d like a stencil. Paint it in with your other color. (I used dark purple as my base and a cream color as the stencil).

3. Attach twine if you want them to hang (or if using for wedding decor), or just stick ’em on your wall!

Before I ended up painting the whole thing purple, I had experimented with doing a doily pattern on the entire letter. I thought it looked pretty cool but it just wasn’t quite what I was going for. Feel free to experiment as much as you like. If it doesn’t turn out… you can always paint over it!

DIY: Repurposed Frame Picture Hanger

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I’d seen this done on Pinterest and loved loved loved the idea. I kept this idea in the back of my head while out at Goodwill or thrifting around town. Finally, one day I found THE perfect frame for the project, so I snatched it up and brought it home.

DIY: Repurposed Frame Picture Hanger

What You’ll Need:

– An old frame (medium to large sized)

– Twine or wire

– Hot glue gun (if using twine)

– Mini clothespins

– Photos to display!

Directions:

1. Remove the back from your frame if it has one.

2. Cut off hanging wire if present. My frame had the wire and it made it hang funny without the backing so I removed it.

3. Hot glue twine from one edge of the back of the frame to the other. When spacing out the twine, you’ll want to leave enough room for pictures to be seen – it will take a little bit of trial and error. Make sure the bottom piece of twine is not too close to the bottom of the frame! You don’t want your pictures peek-a-booing over the edge.

4. If you removed your wire, you can either attach a picture hanging ditty (the little teeth things, ya know?) or glue another piece of twine to the top so it can hang (I like this look best!).

5. Hang your pictures and enjoy!

This project was really so simple (and frugal!) and offers a lovely way to display many pictures in one place (sans pre-cut frame collages or buying a bunch of smaller frames)!

I’ve also seen something similar to this used to display name cards with table numbers at a wedding. I think that’s such a cute idea! Have you made something similar? I’d love to hear about what you made and displayed!