Weekend Wrap-up

As the heat wave continued we spent most of the weekend indoors, which meant time to try out a new recipe! We kicked Saturday morning off by dropping Gibbs at day care so he could play in the shade, air conditioning and pool with his friends while Ken and I stayed home and made chocolate donuts from Elana’s Pantry.



I also felt inspired for some living plants since all of ours in the yard seem to be dying due to heat and lack of water, so we created a fun display for hydrangeas and planted some indoor herbs.


Lastly, for Ken’s honorary father’s day meal (doggie dad) he requested Shrimp Kisses. If you ever have the chance go to a McCormick and Schmick’s order these! We have replicated these many times over the years and try to find jumbo shrimp to make them with, but they are so hard to come by. Luckily ours turned out ok with regular-sized shrimp.

  • Shrimp, pre-cooked and shelled
  • Pepperjack Cheese (we used a vegan cheese) cut into strips
  • Bacon
  • Sweet salsa for dipping. I made one with regular salsa we had in the fridge and mixing in mango puree from some mangoes I had in the freezer.




Why am I barbecuing when it is 108° outside?? Sounds crazy but sometimes you just want a typical summer-time meal. Tonight it is grilled cilantro lime chicken (for me), carne asada (for Ken), grilled then pan fried green beans and a Mexican/Spanish style riced cauliflower.

Cilantro Lime Chicken Marinade

  • Juice from two limes
  • 1 tbsp olive oil
  • handful of chopped cilantro
  • minced garlic clove
  • 1/2 diced jalapeno

Carne Asada

  • 1 lb flank steak
  • juice of one blood orange
  • juice of one lime
  • 1/2 diced jalapeno
  • handful of chopped cilantro
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
Ingredients for Carne Asada


Mexican/Spanish Cauliflower Rice

  • 1 head cauliflower riced
  • 3/4 c chicken broth
  • 1 tsp olive oil
  • 1 medium sweet onion
  • 2 handfuls cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 1 tsp saffron
  • 1 tsp chili powder
  • 2 tsp salt (I used combo of sea salt and red wine sea salt)
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • handful chopped cilantro

Cook onions, tomatoes, spices in olive oil until onions are soft. Add cauliflower and broth and cook for 15-20 min until cauliflower is tender. Add cilantro and serve.




Heat Wave

Today is the start of our heat wave with temps reaching 108 today up to 119 by Tuesday! Trying to find ways to stay hydrated and strawberries seem to be the theme. Strawberry basil soda from Elana Amerstedam’s Paleo Cooking and a strawberry, basil and chicken salad with a balsamic dressing.


Strawberry Basil Chicken Salad

  • 1 lb chicken breasts, seasoned with salt and pepper, grilled and chopped
  • 1 c chopped strawberries
  • 1/2 c chopped basil
  • 3 tbsp white balsamic vinegar, or regular balsamic vinegar
  • 1 tbsp olive oil

Combine all ingredients together and toss in large bowl.