Sausage + Peppers

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Have I already revealed that I don’t do exercise?

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It’s not a secret. I’m either binge watching something, cooking or sleeping. I just don’t have time to sweat. My metabolism has, thus far, been my BFF. I eat all the things I want & nothing happens. When it does happen, I stop eating Oreos & it stops happening. That’s just how it’s worked for me. I didn’t choose this life, OK?

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As I enter into my old age, I find my skin starting to just kind of hang on my bones. My body is betraying me & I’m upset. Luckily, my husband is basically a body builder. His new hobby is something called “olympic weight lifting” – I have no idea. I’ve resisted lifting weights with him until my Women’s Health had an article telling me that it would not bulk me up & make me look I’m on roids!!! So I did it.

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It was all fine & dandy. I’m naturally good at just about everything so lifting a barbell over my head was nothing different. Except no one told me what my body would feel like two days later. The only picture I can paint is me walking around like a giant branch is up my butt. It’s just unreal. Some muscles in my legs have decided to go completely numb & stop working???? Idk. I’m over it, though.

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Just gonna stick to depriving myself of Oreos when I feel chubby.

 

 

 

Time: 30 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 1.5 pounds of cajun chicken sausage, cut in chunks
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 onion, sliced
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • On a bare baking sheet, arrange peppers + onions
  • Drizzle with olive oil + S+P
  • Roast in the oven for 12-14 minutes
  • Meanwhile, cook sausage in a large skillet over medium heat, browning to your liking
  • Once peppers are roasted + sausage is browned, add peppers to the skillet + combine
  • Serve hot
  • Eat this daily because it’s paleo + it’s acceptable by law

Cannellini Bean + Tomato Skillet

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It went by far too quickly. Plane touched down & then I was right back on it, it seemed. If I try & describe how wonderful my trip was, I’ll start crying on my laptop & a tear will fall in the key board & it will break & then I can’t blog & I won’t do that to you.

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Instead, I’ll tell you how I feel about airports. I love them with my whole, entire heart. They are the most romantic places in America. I always imagined getting engaged in one (I got engaged on a porch – different story). Everyone is going or coming & all have a unique story. It’s poetic!

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I was so proud of myself yesterday. I was supposed to have a 5 hour layover & I had resolved that I’d spend 45 minutes of it in the bathroom crying, 1 hour wandering around the shops, another hour choosing where to eat & doing so, 30 minutes drinking, then the rest of the time sitting at the gate & reading.

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BUT THEN – I get off the first flight & look at the screen to see where I’m headed next. There it is – an earlier flight. Leaving in an hour. I sprint through the airport, never breaking a sweat, looking cute & in control like I do this all the time. I hop on the standby list, being told there is very little chance. I wait patiently. The plane loads. No more seats. I begin to cry (it was an emotional day), when he calls my name. “You’re the last one – RUN!!!”

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It was the fairy tale airport ending my dramatic self has always dreamed of.

 

Time: 40 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 can of cannellini beans, rinsed + drained
  • 1 pint of grape tomatoes, rinsed + drained
  • 2-3 pieces of sourdough bread, cut in chunks
  • 1 onion, diced
  • 1 cup of spinach leaves
  • 1/2 cup of basil leaves, chopped
  • 1 tbsp. of garlic, minced
  • 1 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • 1/2 cup of parmesan cheese, grated
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Heat olive oil in an oven safe skillet over medium heat
  • Add onion + S+P, cook until soft about 3-4 minutes
  • Add garlic, cook another minute
  • Add bread chunks, cook for 3-4 minutes, or until starting to brown
  • Add cannellini beans + tomatoes + S+P + crushed red pepper, cook for another 3 minutes
  • Stir in spinach + basil leaves + S+P, cook until spinach wilts
  • Stir in cheese
  • Put in the oven + cook for 20 minutes or until bread is golden + crisp + cheese melted
  • Serve hot with extra cheese
  • After letting cool, lick the skillet clean

 

Idea came from here: http://www.wellplated.com/tomato-casserole/

Panko Fish Sticks

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Don’t you just love when everything piles on your plate at once? Like the perfect storm of a week? I feel as though I am in a hurricane with a tornado headed my way.

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I’m just a ball of stress at the moment. Life is all happening in this one little week. Like, I barely remembered to eat lunch yesterday. That literally never happens because my stomach starts growling around 9:30 a.m. & I have to feed the beast. (Don’t worry I drank my smoothie, ate some Cheez-its & had 2 Reese’s cups so I totally nourished myself)

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I also have some sort of weird constellation growing on my chin?? Not sure what that’s about & people are starting to stare. Maybe it’s because my cover up is three shades darker than I currently am, but I can’t help that I’m an olive gal living in a Washington world, ya know?

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I’m not complaining, really. I’m excellent at managing mass quantities of stress. My mind works really well under pressure, it’s just my body that fails me. Requiring sleep when it knows how much I have to get done, so selfish, I can’t.

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Please pray that this week goes by quickly & that my chin pimples stay at bay.

 

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 4-5 filets of cod, cut into thin strips
  • 1 cup of olive oil
  • 1 cup of panko breadcrumbs
  • 1 tsp. of cajun seasoning
  • 1/2 tsp. of crushed red pepper
  • S+P, to taste
  • 1 tbsp. of cilantro, chopped
  • Juice of 1/2 a lemon
  • Favie sauce with fish

How to:

  • Preheat the broiler
  • In a shallow bowl, add olive oil
  • In another bowl, add panko + cajun seasoning + red pepper + S+P + cilantro
  • Dredge fish in olive oil + breadcrumbs & arrange evenly on a lined baking sheet
  • Broil for 6 minutes or until golden & fish flaky
  • Squeeze lemon juice over fish
  • Serve with some frenchies & your favie sauce
  • Reminisce on childhood dinners when you ate fish sticks from a box & wonder how you survived