Monday, November 3, 2014

Post-Halloween Damage Control

We had a few friends over for Halloween and enjoyed some naughty treats.  I made Candy Corn Jell-o Shots:

Layered Jell-O Shots

Dirt cake with gummy snakes:

Dirt Cake

Mummy dogs (I left out the cheese, and I should’ve cut their poor little arms a little longer):

 Mummy Crescent Dogs

Pumpkin seed brittle:

Pumpkin Seed Brittle

made from these guys’ innards:

Her Pumpkin His Pumpkin

Pumpkin cupcakes with cream cheese icing:

 Pumpkin Cupcake with Cream Cheese Icing

And of course we played Cards Against Humanity, as we do at all our social gatherings.

Cards Against Humanity

So after the debauchery of this weekend, we’re getting back to basics with our cooking.  I was a bottomless pit yesterday, and I know it’s because my body was so out of whack from the crap I fed it Friday (and some leftovers Saturday).  It’s insane how “hungover” I feel after eating the wrong things (carby, salty, sugary, gluteny things).  Today I was achy, puffy, depressed, and irritable among a host of other unsavory characteristics.  I wish I could bottle up that feeling and take a small shot of it when faced with making poor eating decisions.  I might make wiser choices if I could more clearly remember the impact these foods have on me even several days after consuming them.

Dinner tonight was a couple of tuna steaks marinated in Soy Vay Hoisin Garlic sauce alongside some zucchini I spiralized and briefly cooked in a skillet with some onions, olive oil, and a couple spoonfuls of Trader Joe’s Many Cloves garlic sauce:

DSC_2114

We also went to the gym tonight for the first time in FOREVER.  I updated my Facebook status earlier that I’d be going to the gym for the first time in over a month – I thought for certain we hadn’t been in about 6-8 weeks.  Well, as we left, we asked the desk clerk to look up the last time we had been there.  JULY 13TH.  WOW.  Wedding stuff really consumed my life for the last couple of months of our engagement, and I’m SO glad to try to get a handle on all the stuff I let fall by the wayside.

If I keep up the clean eating and gym-going, before too long I’ll be feeling a little less Piggy!

DSC_2108

Sunday, October 26, 2014

Sausage and Kale with Butternut Sauce and Spaghetti Squash

Mom came over for dinner earlier this week and I made a variation of this pasta dish from A Skinny Taste, but I also added some cannellini beans – it was to die for!  I had some butternut squash sauce left over, so I used it for a pasta-free version tonight.  I started by browning some sausage and adding onions, sage, and mushrooms in a big sauté pan we got as a wedding shower gift!

sausage, kale, baby bella mushrooms

Once the onions and mushrooms had cooked down a bit, I added some chopped kale and let it cook down.  Then I added the remainder of my butternut squash sauce (I wish I had written down everything I put in – it was a butternut squash I cooked in boiling water, plus about 3-4 oz cream cheese, maybe a splash of chicken stock, salt, and pepper).

adding butternut squash sauce

I added some fresh nutmeg with my Microplane – also a wedding present (we got so many wonderful gadgets!)

nutmeg all ingredients ready for spaghetti squash

Meanwhile I had roasted some spaghetti squash in the oven and sprinkled it with salt, pepper, and ground sage, so I scraped out the squash fibers once it was done…

spaghetti squash

We could’ve served the sausage/butternut mixture on top of individual portions of the squash, but we elected to just mix it all together in the pan before portioning out and topping with parmesan cheese.

DSC_2081

It was perfect – a little spicy, a little sweet, and chock-full of veggies!  We’ll definitely do this again over the fall and winter months.

Crock Pot BBQ and Back to Normalcy Post-Wedding

We got a new crockpot as a wedding gift and are having fun with it!  One of our favorite things to do is pulled pork.  Friday night, Jason put together a friggin’ awesome rub comprised of ground coffee, some chili powder, garlic powder, salt, pepper, cumin, paprika, coriander, cayenne, thyme, minced onions, and probably a couple other things I’m forgetting.

Pork shoulder rub

We put the rub on Friday night after we got home from a family dinner and let it sit in the fridge wrapped in plastic wrap.  The next morning we put it in the crock with a little bourbon to cook on low for about 8 hours while we did stuff during the day.

Pork in crock pot

At that point, it was ready to shred and enjoy!

Shredding pork Shredding pork  

We had some friends over to watch football Saturday night and had pulled pork, my lightened-up coleslaw, baked beans, and a few other little nibbles. 

Since I’ve been wedding planning for the last 10 months or so, it’s nice to try to get back to a routine and some sense of normalcy.  I might write a blog post about wedding stuff once we get photos back from the photographers, but I’d like to try to focus on blogging about food and recipes with even a shred of consistency!  Jason and I are ready to get back to healthier eating after our honeymoon, so hopefully this will help us!

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