anaheim scramble

A few weeks ago, my Mom and I had an amazing girls weekend in Chicago – the purpose of the trip was wedding dress shopping – but we obviously managed to squeeze in a lot of good food. Priorities people!!

I took her to my favorite little juice bar for green juices (lemon, pear, parsley and cucumber was our favorite) and then we headed to Corner Bakery & Cafe to get something a little more substantial. (Shopping = hard work) We split the Anaheim Scrambler breakfast and it was so good that we had the exact same breakfast the next day: green juice + anaheim scramble. I knew I had to make it at home and I knew that the Taster would love it as much as we did. Healthy fats, lots of protein and whole grain bread. Now that’s what I call substance.

Anaheim Scramble - 2 servings

  • 4 eggs
  • 1/4 cup skim milk
  • salt & pepper
  • 2 slices bacon, chopped*
  • 2 green onions, sliced
  • 1 tomato, chopped
  • 1/2 avocado, sliced

Scramble eggs and milk in small bowl. Season with salt & pepper.

Add bacon to small pan and heat until browned. Add green onions, heat for about a minute and remove from heat.

Heat large pan over medium-low heat. Spray with cooking spray and add egg mixture, stirring slowly. When eggs start setting, add bacon and green onion mixture and tomatoes. Stir to combine and remove from heat once eggs are cooked through.

Serve with avocado slices and toast.



annie chun’s dinner party

This dinner party started like all of the other dinner parties I have.

With prosecco. Prosecco with ume plum wine to be exact.  I was lucky enough to participate in an Annie Chun’s Dinner Party, which meant I was to host an Asian Dinner Party, choosing between Korean, Thai or Chinese fare. I decided to go with a Korean theme, mainly because the Korean Flank Steak recipe sounded amazing!

Menu

Starters: Chicken and Pork Pot Stickers, Rice Crackers & Roasted Seaweed

Main: Korean Flank Steak with Sticky Rice, Pickled Cucumber Salad and Sigumchi Namul (Korean Seasoned Spinach)

Dessert: Black Sticky Rice with Coconut Mango Ice Cream

This dinner party was a lot of fun to plan – with a little guidance from Annie Chun’s and plenty of creative room – I decided on a menu that like most of my dishes, is healthy, simple, full of vegetables and delicious as ever.

The starters were Pork and Chicken with Vegetable Pot Stickers served alongside some Rice Crackers and Roasted Seaweed for munching. (We did have a slight fiasco with the pot stickers sticking to the pan because I don’t think I used enough oil, but thankfully my guests didn’t judge me too much and they still tasted good!) :)

A marinade of Korean BBQ sauce and gochujang sauce flavored the Flank Steak impeccably, and the Taster cooked it to perfection! After some quick internet searches for some side dishes to go along with the Korean Steak I decided on a pickled cucumber salad (so simple!) and Sigumchi Namul. Both side dishes allowed me to do most of the prep work ahead of time and the great thing about spinach is that it literally takes 2 minutes to cook. Since there would be rice twice during the meal, I knew I wanted strictly veggie sides. The greens also add a beautiful contrast to the plate.

Dessert was easy. But I can’t really take credit for it. You see, desserts have never really been my strong point and I just happen to know someone who makes home-made ice cream in all sorts of flavors. Yes, home-made! So Kate made some Coconut Mango Ice Cream for me and I served it over the black sticky rice. The ice cream was great – not too sweet, with hints of mango and coconut. It really was the perfect ending.

It is actually quite rare for me to have dinner parties. I love to entertain, but because our table only seats 4 and our dishes are less than desirable, entertaining is usually limited to appetizers and cocktails. Since this was a bit of a special meal, I also wanted to really think about the table settings and decorations. Just like dessert, decorating is not something I really excel at so I wanted to keep it simple. Flowers and candles were easy, and always warm up a table; and the little cards on each place setting read Jalmukesumneda, which essentially means, I’m looking forward to this meal.

And I really was. :)


Annie Chun’s provided me with various products and compensation for other ingredients for hosting this dinner party.


those days

You know those days when you are trying to balance healthy habits, whole foods and your cravings for cheeseburgers?

Oh, you don’t have those days?

The day started out great. Yoga Sculpt always kicks my booty and I feel incredibly strong and like the wimpiest person in the room all at the same time. It’s amazing. Breakfast was a combination of oatmeal and greek yogurt – filling and full of protein and fiber.

But then I made the mistake of not packing a lunch. Why I do this to myself I’ll never know – my options are extremely limited and I obviously know this. I’m sick of the salad bar at Byerly’s, Chipotle is out because I just had Mexican for dinner and for some reason unbeknown to me, there isn’t a decent deli to just get a good sandwich in my vicinity.

So I decided to try a salad from Smashburger. I thought that if I got a burger on top of a salad I would be covering all my bases: a lunch full of veggies and a craving for burgers. As I placed my order, part of me had a second thought and I almost just got a burger because they have whole grain buns and all sorts of fun toppings! But I went with my salad.

It was pretty good, but the minute I finished it, I realized that I was still starving. I panicked. My desk drawer only contained dried mango slices. It was 4 degrees out. (aka, I was not about to venture outside again) so I went to the vending machine and got a bag of cheetos.

Orange fingers and 320 calories later, I was reminded of a important concept. Your body does a really good job of telling you what it wants. Listen to it. And don’t try to trick it with a burger topped salad. It won’t be fooled.

You win some, you lose some. I’m not worried about the calories, or the processed food but looking back, I’d prefer a burger on a real bun over cheetos any day.

Do you ever have those days? Do you listen to your body or your “healthy mind?”

wedding update

I’ve been promising some updates on the wedding planning…kind of a cheesy post, don’t say I didn’t warn you ;)

Planning a wedding is like planning the biggest party of my life.

Which may sound incredibly stressful to some, but I’m so fortunate to have so many people to help. Not to mention that I love party planning.  Obviously the Taster is part of every decision (most of them at least ;) ) and our families and friends have been beyond wonderful, amazing and SO helpful. It makes me feel very grateful and so fortunate to have so many wonderful people in our lives.

The last few weeks have made everything feel so real. Up until now, we’ve mainly been thinking about the big picture.  But then my Mom, Amy (Tasters Sister) and I went dress shopping in Chicago and I think I found my dress – I’m very indecisive so I’m going to order it and then try it again :)  Dress shopping was so much more fun than I expected. I guess I’m not sure what I expected…what could be better than a weekend in Chicago with the two sole tasks of shopping and eating? Mom, want to go back?

The invites are 75% decided on, hair ideas in the works, and hotel, shuttle, musicians and makeup artist booked. Our ceremony, which will be held at the reception site is something however, that I really need to start focusing on. If you have any amazing ideas, please let me know! I just had a dream the other night that I forgot to plan the ceremony so I’ll take that as a sign to start planning!

Our photographer, Brandon M Sweet, is amazing and just what we were looking for in a wedding photographer – and I’m so excited for our wedding pictures after seeing our engagement ones!

We have yet to even talk about the food, although we are leaning towards stations and not a sit-down dinner. I kind of want to have macaroons for dessert or maybe an ice cream bar, but all of those details have yet to be discussed and worked out. Do you like the traditional route of cake for dessert or something with a twist?

And I’m sure this will sound completely vain, materialistic, and fill-in-the-blank with whatever you want, but I’m also really looking forward to registering for some fun kitchen toys. I would totally be lying if I tried to say I wasn’t.

It’s becoming more and more real by the day, and although I know our life won’t change much after September 17, I can’t wait to marry my best friend.

Hopefully you were able to follow that post…more to come!