Hey-hey, my foodies! How is your week going?
It’s that time again on Lean Lena! Tasty Tuesday Linkup Party:)
Row Spin Flow
Hey-hey, my foodies! How is your week going?
It’s that time again on Lean Lena! Tasty Tuesday Linkup Party:)
Hey-hey! How was your weekend, guys?
We were working on our kitchen this weekend. We have finally painted the walls! Now to put in the ceiling 🙂 Slow but sure we’re making some progress with our kitchen.
Because my kitchen (and pretty much the whole house because of the kitchen project) is a mess, I didn’t cook anything new this weekend to share with you today.
BUT! Tasty Tuesday is still on!
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s ONLY ONE RULE TO THE LINKUP – link back to this blog or grab the link up badge from the sidebar. Let’s spread the word so we can have more people checking out your posts next week! Please, respect this rule – every week I put my time and effort into creating this linkup, and so do bloggers who come to linkup their posts. Linking back = spreading the word = giving back.Continue Reading
Hey guys! How is that Tasty Tuesday going over there? 🙂
I’m having an extremely busy week again – a lot going on and I still haven’t told you about my trip to San Diego! Shame on me!
But in my defense – I put together a super yummy post for you today 🙂
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back to this blog or grab the link up badge from the sidebar. Let’s spread the word so we can have more people checking out your posts next week!
We also now have the Tasty Tuesday Pinterest Board where you can pin your posts every week. To be able to do that, please follow me on Pinterest and let me know in comments that you did, and your Pinterest username so I could send you an invite.
Also! If you haven’t noticed yet – right below this post there is a sign up form you can use to opt in for receiving an e-mail reminder every Monday about the next Tasty Tuesday Linkup Party. Fill it out if you’d like that and I’ll remind you to put together a post for the next TT linkup.
So! On to the tasty stuff now
I’m a big fan of savory breakfast. I just can’t start my day off with sweet stuff. Really, I can’t. Any other time of day or night – but not the morning 🙂
So because of this and because having eggs for breakfast every day can drive you nuts, I have to think of new recipes for my savory breakfasts. This one was inspired by the zucchini attack we all experience in the fall. 🙂 What better way to use them than making delicious zucchini latkes? Here’s how.
Hey-hey, my friends! I’m finally back from the sunny San Diego! I bet you can’t wait for a recap of my trip 🙂 But I’ll have to save that for a little later in the week.
Why? Because today is the Tasty Tuesday, of course!
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back to this blog or grab the link up badge from the sidebar. Let’s spread the word so we can have more people checking out your posts next week!
We also now have the Tasty Tuesday Pinterest Board where you can pin your posts every week. To be able to do that, please follow me on Pinterest and let me know in comments that you did, and your Pinterest username so I could send you an invite.
So! On to the tasty stuff now
Hey guys! Happy Tuesday! Happy Tasty Tuesday!
Did you think there will be no Tasty Tuesday linkup this week because I’m travelling? Did ya? 🙂
It’s happening! And here’s what it is:
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back to this blog or grab the link up badge from the sidebar. Let’s spread the word so we can have more people checking out your posts next week!
We also now have the Tasty Tuesday Pinterest Board where you can pin your posts every week. To be able to do that, please follow me on Pinterest and let me know in comments that you did, and your Pinterest username so I could send you an invite.
So! On to the tasty stuff now 🙂
Hey my foodies! Happy Tasty Tuesday!
Are you ready for some tasty recipes? Me too!
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back to this blog or grab the link up badge from the sidebar. Let’s spread the word so we can have more people checking out your posts next week!
Hey-hey! Happy Sunday, guys! Having a good weekend so far?
This time, instead of showing you just what I ate day-by-day, I wanted to share more of how I felt during my Whole30 Days 11-20. And some things I ate, too 🙂
Here we go!
So I am 1/3 of the way through – done with my Whole30 Days 1-10.
In case you missed the beginning – after some thinking I decided to try this program with my buddy over in the Netherlands – Yuliya.
Ok, now that you have all the links, go ahead and read – I’ll wait 🙂
Welcome back!
So. 10 days later I decided I’d recap the highlights of the first 10 days of the program, let you guys know how it feels and what it takes.
Hey-hey, my foodies! It’s time to talk about tasty stuff on this Tasty Tuesday 🙂
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back to this blog or grab the link up badge from the sidebar. Let’s spread the word so we can have more participants checking out your posts next week!
Remember that there is now the Tasty Tuesday Pinterest Board where you can pin your posts every week. To be able to do that, please follow me on Pinterest and let me know in comments that you did, and your Pinterest username so I could send you an invite.
This week, in light of my latest challenge which is Whole30, I am posting a Whole30-friendly recipe again.
This curried chicken and vegetables are super quick and easy to make – ideal option for a quick week night dinner for the whole family, and a great way to use those veggies in your fridge/garden.
To serve 2, you will need:
Instructions:
Prep the chicken – cut, add curry, salt and pepper, mix until the chicken pieces are coated in spices and set aside for as long as you can – the longer the better.
Cut up all the veggies.
Heat up the oil in your wok (or pan if you don’t have a wok) until light white smoke just starts coming from it. It is very important to heat the oil and the wok/pan properly.
Once that is done, things are gonna start happening pretty quickly, so make sure you have all the ingredients handy.
Add chicken to the wok and stir constantly for 2-3 minutes until it is almost cooked through.
Remove chicken from wok.
Start adding vegetables – one at a time starting with the ones that take the longest to cook.
Stir constantly.
Add some white pepper and salt when the veggies are almost done and stir.
Return chicken to the wok (just to heat it up), turn the heat down to low and stir everything together for another minute or two (depending on how well the veggies are cooked at that point).
You don’t want to overcook the vegetables, the need to be a little crunchy.
Serve hot and enjoy!
And once again – how easy was that? This dinner takes 20 minutes to throw together. You’re welcome, busy working people 🙂
Spread the love?
Now it’s your turn! Show me what’s been cooking in your kitchen lately 🙂
Hugs,
Hey, my foodies! How is your week going so far? Hope you didn’t have too bad of a Monday 🙂
Well, you know what day it is, right? Yep, Tasty Tuesday!
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back or grab the link up badge from the sidebar. Let’s spread the word so we can have more participants checking out your posts next week!
First off, I wanted to let you know that there is now the Tasty Tuesday Pinterest Board where you can pin your posts every week. To be able to do that, please follow me on Pinterest and let me know in comments that you did and your Pinterest username so I could send you an invite.
This week, in light of my latest challenge which is Whole30, I am posting a Whole30-friendly recipe here.
Whole30 pretty much bans all my favorite breakfast foods (oatmeal, avocado toast, PB toast, breakfast sandwiches) –Â I had to come up with a plan “B” when it comes to breakfast.
So last Sunday I made a bunch of turkey-ginger breakfast patties for an easy grab-and-go breakfast. Add some boiled eggs and vegetables of your choice and you got yourself a wonderful breakfast free of processed crap. Here’s how:
INGREDIENTS:
HOW TO:
Preheat the oven to 350°F
Mix all the ingredients in a bowl until well combined
Line a cooking sheet with foil and lightly grease with olive oil
Form patties and place them on the sheet (I made 6 big ones, remember they’ll shrink when cooked)
Bake for 20-30 minutes (10-15 minutes on each side).
Broil for the last 5 minutes.
Let cool down, refrigerate or freeze for later.
Enjoy!
And that’s it! How easy is that? Mix, pop them in the oven, take out, eat! 🙂
Spread the love:
Now your turn! Link up your tasty posts below, my dears! I can’t wait to read what tasty foods you ate 🙂
Have a wonderful week and eat well.
After careful consideration, my Whole30 Challenge is a go!
Won’t go into much detail as to why – I guess there’s both pro and con opinions out there – and plenty of both, too. I just feel it’s the right thing for me to do at this point in my health journey.
I’m missing something. And I’m hoping that Whole30 will help me find that “something”.
Anywho. It just so happens that Yuliya over at Welcome to Mommyhood is starting another round of hers over there in the Netherlands as well. How exciting is that? I have a Whole30 buddy!
We decided to cheer each other on and post recaps on our blogs for every 10 days of the challenge.
We will also be posting daily highlights over at Lean Lena and Welcome to Mommyhood Instagram pages.
Make sure you follow both our blogs and Instagram pages if you would like to follow along and find out what the first Whole30 feels like (that would be me telling you that) and how to make it enjoyable with Yuliya’s recipes and previous experience with this program. 🙂
Don’t miss out on the real experience and true recaps!
This weekend I sat down to plan my meals for the week. I’m saying “my” because my family is not following me along. They’re not crazy enough 🙂 Joking. They are. They just love pizza too much 🙂
The good thing is we don’t have the kids with us for the first 7 days of my Whole30, my husband is very flexible with food so we can eat program-friendly meals and hopefully, I will ease into it pretty quickly with less temptations.
So, back to the weekend prep.
On Saturday we went berry picking. It was so awesome! The place is wonderful and we had so much fun. If you’re in the area, check out the Yellow Hill Farm.
We picked a ton of blackberries.
We made blackberry cobbler that night, and I lie to you not – on Sunday morning my family sat down for breakfast and put away the whole 8″x8″ of it – right out of the pan 🙂 Ok, well…that wasn’t very Whole30 friendly 🙂
Back to the good stuff now.
On the way back from the berry picking we stopped by at the Peach Festival, and got a whole huge bag of peaches!
On Sunday our hot water heater said “I’m done!” My husband and the girl worked on it all day and ended up replacing the whole thing, while I was getting busy in the kitchen.
I made these awesome Turkey Ginger Breakfast Patties (stay tuned for the recipe tomorrow):
Got the pork roast in homemade marinade ready and in the over for dinner.
Cut up some fruit for my smoothies during the week:
Boiled some eggs, too.
I may or may not have made another 2 cobblers (peach and blackberry) for my hungry family 🙂
So, there you have it, guys! I’m ready for the Whole30 and I feel good about it. Bring it on!
Take care and stay healthy. Come back tomorrow for the awesome breakfast patties recipe!
Hey, hey my Foodies! How was your weekend?
It’s that time of the week again – Tasty Tuesday!
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back or grab the link up badge from the sidebar. Let’s spread the word so we can have more participants next week!
So! This week I wanted to share an amazing cooking class experience we had a couple weeks ago.
But let me start from the beginning.
There is an Asian restaurant in my town called Issei Noodle. It is a family owned business and it is famous for it’s fresh and delicious food, honest ingredients and fast and courteous service. Any time you walk in – it’s packed with people, and nobody leaves unhappy. Yep, they are the ones who make my favorite Thai tea (now with bubbles!):
AND my favorite Chicken Pho:
Anyway, it is not far from our house so we naturally go there A LOT! 🙂 On one of our visits I noticed an ad at the check out saying they are now accepting sign ups for cooking classes. Imagine my excitement! Learn how to make their delicious food and get to know the family secrets of fine cooking we enjoy so much? 😉 Count me in!
I signed us up as part of the birthday present for my husband, and a couple Sundays ago we grabbed our cutting boards and knives and went off to the restaurant. I have to say, just being there at the time when they’re usually closed, walking through the restaurant with no guests in it, and walking around their open kitchen was an incredible experience!
The owners (Robert and Naomi) are super nice people! It was the very first cooking class they held, and there were 4 other couples there (total of 10 people).
The first dish we made was Pineapple Curry Fried Rice. With all the ingredients on the table, it didn’t look all that difficult to make at all.
Before we knew it, we learned how to peel and slice a pineapple, and got everything ready to go for the actual cooking process.
Both teachers were guiding us along the way as we prepped the vegetables (yep, that’s us in the actual kitchen):
We got to use the wok, too! It was pretty heavy so I let my husband “do the shakin’ ” 🙂
All that shakin’ resulted in this beauty:
It was super delicious! And the fact that we made it ourselves made it even better 🙂 We enjoyed the plate of fried rice while other couples were cooking theirs (we were the first to go).
So, without further ado here’s the recipe for the Pineapple Curry Fried Rice. My advice – since the only way of learning how to do it the right way is to actually go to their cooking class, do it if you get a chance! If you don’t – experiment! It’s a dish that leaves you a lot of room for creativity – other that mandatory ingredients, you can switch and swap pretty much anything! Fun-Fun!
So here we go:
And that’s how easy it is, guys!
HUGE thanks to Issei Noodle for an incredible experience, sharing their wisdom with us and letting us have such a great time at their restaurant.
Take a moment to check them out on:
Now it’s your turn to share your Tasty Tuesday post, guys! Link ’em up!
Hey, my Foodies! Got a good start this week?
I had an awesome Monday! (more on that tomorrow).
Meanwhile, it’s Tasty Tuesday time!
What is Tasty Tuesday you ask?
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back or grab the link up badge from the sidebar. Let’s spread the word so we can have more participants next week!
So, today my contribution to the Tasty Tuesday is a dinner salad recipe.
This salad comes together in minutes and is ideal for hot summer nights when you don’t feel like eating much, or trying to take it easy after that huge meatball sub you had for lunch 🙂
Anyway, give this salad a try as a dinner salad or as a side – it is fresh and delicious!
(pick your own quantities depending on how many servings you would like to make)
Before you begin, here’s a tip: don’t make this salad in a big bowl. It is much better to make individual servings to keep it nice and beautiful.
First, marinate your fish: all I use is a little bit of lemon juice, pepper and soy sauce. Make sure the fish is coated with the marinade and let it sit on the counter while you’re prepping other ingredients.
Then, tear up your lettuce. Don’t cut it with a knife – that’s how you get those rusty brown edges on the lettuce pieces on your plate and the leftover lettuce head in the fridge. So, tear it up and layer the bottom of the salad bowls with it.
Peel and cut avocado, and put on top of the lettuce.
Since grapefruit will probably take the longest to prep, do that next. Peel it, take the flesh out and tear into chunky pieces. Another tip: do it over the salad bowls with lettuce – that way you will keep the grapefruit juice in the salad. It also helps keep avocado from turning brown.
Cooking fish: I used my wok, but you can use a regular frying pan. The key is to heat up the oil in your wok/pan nicely (I use olive oil). Once that’s done, throw the fish in and stir constantly but gently so the fish doesn’t fall apart. Ideally, you want the fish to be rare on the inside and just have a cooked crust on the outside for this salad. If you’re not comfortable eating almost raw fish, just cook it through.
Put the fish on top of your salad and sprinkle the sliced almonds over it.
Serve warm or cold.
I generally don’t add any dressing to this salad because of the grapefruit juice + juices from fish on it, but you can add some olive oil or any other dressing you like to this salad.
Enjoy!
And that’s about it for this week’s Tasty Tuesday, my friends.
Your turn: link up your tasty posts below! And don’t forget to share and spread the word!
This post was linked up to: Recipe of the Week, Â Tasty Tuesdays, Tasty Tuesday
Hey, guys! Hope you had a wonderful 4th of July!
I had a great weekend! Full of family time, laughs, fun activities and good food. Yep, there were fireworks, too 🙂 Back to the salt mine today, but all recharged and ready for it.
As always, it’s the Tasty Tuesday Linkup Party time here on Lean Lena. Here’s the new badge (you can grab the code for it on the right sidebar), and I’m hosting it alone for now.
We’ll see what happens 🙂
So! If you have a recipe on the blog, a restaurant review, a meal plan, a “what’s on my plate” kind of post or anything food related – you can link it up below.
This linkup is open for 1 week – right until the next one starts. So, if you didn’t get a chance to link up today – come back tomorrow!
Any shares and spreading the word is greatly appreciated!
Today I’m sharing yet another salad recipe with you – and this one is also quinoa based. I just love quinoa in salads! Have you seen my post featuring recipes with quinoa yet? Head over here to check it out in case you missed it.
Then come back inspired and make this super-salad!
YOU WILL NEED:
INSTRUCTIONS:
Combine quinoa and all vegetables (except tomatoes) in a salad bowl.
Add lemon juice, olive oil, taco seasoning, salt and pepper and mix until well combined.
Fold in tomatoes.
Refrigerate for at least 1 hour before serving.
Enjoy!
How wonderfully easy is this salad?
The best part of it is that the longer it stays in the fridge, the tastier it gets (within reason, of course 🙂 )
Now tell me, what was the tastiest thing you ate last week?
Got a post about it? Link it up below!
Happy Tasty Tuesday and I will see you tomorrow right here with my report to follow up on my resolutions I talked about in the Tough Love post last week.
Stay tuned!
Be sure to check out the linkups this post was shared on:
Hey guys! How was Monday?
I was dragging after the FitBloggin’ weekend. Lil’ better today, but still catching up on my sleep and getting back to my routine.
So! As you may have noticed, yesterday’s brief overview of the whole experience did not touch the two exciting parts of the trip to Savannah – food and sights 🙂
Since it is Tasty Tuesday, I’m going to tell you what I ate in Savannah as well is what I saw.
If you get to Savannah by air, here’s what you see when you get to the airport:
Most of the meals were provided so we had just a few chances to go and explore Savannah and eat out. Here’s a glance at our typical breakfast:
On the first night, Jennifer and I decided to eat at the hotel we were staying at (Hyatt Regency Savannah) at their Lounge called “Windows”
I ordered a crab cake sandwich looking forward to tasting the delicious fresh crab in it!
Well, that crab cake was HOT! It was so spicy I could not eat it. Thankfully Jennifer came to my rescue and we swapped halves of our sandwiches. The lounge was so nice as to give us 50% off that crab cake sandwich since I didn’t like it.
After dinner we headed out for the Ghost Tour with Peg Leg Ron and his shipmate Jacob 🙂 It was a ghost tour in a real hearse!
I didn’t take many pictures on the tour. I mean I did but none of them really turned out. Mysterious, isn’t it? 🙂
But don’t you think Savannah is all that spooky and dark. It’s not. It is a very beautiful place – full of history and beautiful places to see and go to.
But back to the food….
FitBloggin’ 14 was sponsored by many yummy brands 🙂
We also had a chance to explore Savannah and grab some food outside of the conference venue, so Jennifer and I went wondering around and found this:
Remember I got a Foodie Penpals box from Tiffani with a bear claw from this store in Charlston? Yep, that was the same chain and their sweets are ahhhhhh-mazing! They deliver, you know? 🙂
On Saturday we had dinner to ourselves (not arranged) so we ventured out to Ruan Thai Cuisine where I had this delicious reminder of my days in Thailand:
All in all, guys – I am in love with Savannah! Despite the heat and humidity – I’m ready to go back TODAY!
Now link it up! Share your recipes or any food related posts below. Nothing to share? Tell your friends!
Take care and talk to you soon!
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