Tag Archives: babies

It’s Been A Long Time

5 Jun

We’ve been pretty busy in the past 6 months prepping our little house for a big new edition- a lil’ dude will be coming soon. We’ve been in each of our busy seasons at work as well so time is passing as quickly as it can when you’re growing a tiny human in your belly.

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I had a rough go at it in the first three months but fortunately the last couple have been much easier for me. However not feeling sick all day, everyday means that I have had plenty of time to do what pregnant women do best- eat. I’ve gained more than I would have liked to by now so it’s time to get better about what and how much food I’m putting in my body. Of course cooking and eating comfort food is more fun (at least for me) than ‘healthy’ food. So now it’s become important to me to try and reincorporate my healthy meals into my routine. Making eating healthy into something enjoyable is my new challenge (oh and getting the house ready for baby #2).

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Last night we grilled chicken breasts (that we marinated in Italian dressing for 30 minutes in the fridge) sliced some fresh mozzarella and Roma tomatoes sprinkled it with kosher salt and pepper and drizzled it with balsamic vinegar. I served it roasted asparagus that I had drizzled with extra virgin olive oil, and dashes of kosher salt and pepper. It’s quick, easy, doesn’t require too much prep, and is pretty healthy.

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This morning I had some leftover egg whites from a new recipe I made earlier in the week so I decided to make us an egg white scramble. I took a good assortment of vegetables in my refrigerator and chopped them into small pieces. I used carrots, asparagus, zucchini, and spinach (which I wilted whole rather than chopping).
I heated extra virgin olive oil over medium heat in a medium frying pan and added the carrots, asparagus, and zucchini and sautéed them till just about tender, I added a clove of minced garlic and the spinach and sautéed until it had wilted. Once the vegetables were cooked, I added salt and pepper and poured in 8 egg whites. I cooked the eggs with the vegetables until cooked through. It was simple and light but filled me up on good stuff rather than my usual carb heavy breakfasts. This vegetable scramble can easily be made with any kind of vegetables you have on hand.

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For lunch today I made a spinach salad with sliced strawberries and sliced roasted almonds with a light honey Dijon dressing (I like Ken’s Steakhouse).

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Busy Busy Weekend

13 Nov

We have a lot of crazy busy weekends around my house with tons of family and friend’s birthdays, baby showers, errands, holidays, weddings, work obligations, etc. This weekend seemed pretty tame going into it, we had the opportunity to be invited to the YWCA Annual Gala at the Beverly Hills Hotel on Friday night and I had a hair appointment. Not too crazy for a three day weekend. Somehow between Thursday night and Friday afternoon my weekend blew up and became jam packed, but we made the most of our time and was able to get everything done.
On Thursday night I offered to watch my niece so my sister and brother in law could celebrate their anniversary this weekend. On Friday morning I got a text that my friend was in labor (two weeks early) and she had her baby that afternoon. On Friday afternoon one of my grad school girlfriends let me know she was coming out and wanted to get lunch. Suddenly things got a little more complicated!
On Friday we got all dressed up and took a little drive to Beverly Hills to attend the YWCA of Greater Los Angeles’ Annual Gala which my husband’s firm had purchased a table. I was able to learn more about the wonderful mission of this organization (empowering women and eliminating racism) and the great works that they are doing to achieve their mission in the Los Angeles community.
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On Saturday I had a hair appointment jammed into a bunch of errands, seeing my friend’s brand new baby Layla, and having a sleepover with my niece. We dropped Madeline off with my mom so we could go visit new baby Layla in the hospital, after we stopped to get the new parents some treats from my very favorite Italian delicatessen Cavaretta’s to get cannoli’s, sprinkle cookies, cream stuffed butter cookies, etc for them. We got to visit with the precious new miss for a while and the very tired new parents who were holding it together quite well. We picked up Madeline and my niece, watched Tangled, made homemade pizza, and had ice cream sundaes.

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On Sunday once the sleepover was over, we rushed around to get some errands done so I could get out to lunch with Madeline and my friend and Dan could go see his grandfather. All while trying to get home in time to make sides for the brisket that Dan was smoking and get ready for the week.

I barely left 30 minutes of time to make lunch on Saturday before dashing off to continue my scheduled activities. I definitely wanted to get a homemade meal on the table for my husband and myself to avoid the default of fast food. I had some salmon in the fridge and decided to throw together one of the quickest things I could think of: Salmon with sauteed veggies over ramen noodles. I wanted to make something light but tasty and this fit the bill.
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Ingredients:
1 Salmon filet
dash salt
dash freshly ground black pepper
dash garlic powder
1 lemon
1 tablespoon vegetable oil
1/2 yellow onion sliced thinly
1 red bell pepper sliced thinly
1 clove garlic, crushed
2 tablespoons soysauce
2 packets of top ramen (uncooked, unbroken)
1 cup shredded carrots

Directions: 

Preheat oven to 450 degrees.
Place salmon filet skin side down, sprinkle with salt, pepper, and lightly with garlic powder. Squeeze lemon juice over salmon and place in the oven for 12-15 minutes until salmon is cooked through. Slice salmon into individual servings.
In a small sauce pan heat vegetable oil over high heat and saute vegetables for about 4 minutes, add garlic and soy sauce. Cook an additional 2-3 minutes. Vegetables should be just tender but with some bite.
In a large pot bring a couple cups of water to a boil, when salmon and vegetables are cooked add the ramen noodles without breaking (do not add seasoning packet) boil for 4 minutes, stirring occasionally. Drain noodles and serve meal by layering noodles, veggies, and then salmon. Serve with additional soy sauce, if desired.

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