I am channeling my inner Southern girl right now in preparation to get the heck out of dodge. (Ie: Icy cold Wisconsin!) in favor of warmer pastures. (Ie: Palm Beach, FL)
I am off to visit my adorable sister on Friday and am looking forward to slowing down for the first time in months, soaking up the sun (without too much skin damage ;), and hopefully channelling my inner college girl. (As in maybe indulging in a drink or two…or three)
In the meantime, I am dreaming up recipes, scheduling sales calls for Busy Bree’s, answering loads of email,s and basically getting down to serious business for both of my businesses.
I am also looking forward to a weekend with all my boys including a visit to Disney on Ice and a date with my man.
I hope you had a great weekend too!
PS–Here’s a recipe for a Veggie Stirfry–that’s baked!
Here’s What You Need:
Approx. 5 cups of mixed broccoli and cauliflower florets
1 large carrot, diced
1/2 yellow onion, diced
2 TBS Extra virgin olive oil
2 TBS organic soy sauce or reduced sodium soy sauce
1 can each bamboo shoots and water chestnut slices, drained
1 tsp sesame oil
1 tsp seasoning*
1 TBS white wine
2 cups of cooked brown rice
1 large garlic clove, cut into thirds
Here’s What You Do:
Preheat the oven to 450. Stir the broccoli, cauliflower, carrot, onion and garlic into a baking dish and add the olive oil to coat. Bake for 15 minutes. Add in the white wine, the seasoning and the bamboo shoots and water chestnuts. Lower the oven to 400 and bake 10 minutes more. Stir in the soy, sesame and the cooked rice. (You could add in a lightly scrambled egg too.) You can serve siracha to pass for a nice little kick alongside soy sauce.
*Notes: Use any Asian inspired flavoring or curry here. You could also vary the veggies or add in small pieces of meat if you would like. You can substitute the soy for terriaki or another Asian sauce as well.
Chopsticks! Make this a theme dinner with a side of edamame, and mandarin oranges. And of course soy sauce–My kids love anything they can add sauce too
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