Happy Holiday week! I hope you had a restful weekend! We had good weekend, but definitely a busy one (not enough rest!).
After coaching the weekend CrossFit class on Saturday (which went great!), we ran a few errands before heading home for Keenan’s nap.
That night, my husband and I had our date night: dinner at a fairly new restaurant in downtown Sacramento called, Trios and then we saw the show, “I Love You, You’re Perfect, Now Change.” It is a musical about dating, falling in love, marriage and having kids, as well as how men and women interact with each other. It was so funny and so relevant to my husband and me! I highly recommend seeing it!
On Sunday, we ran more errands, such as going to Costco (such a bad idea the weekend before Thanksgiving!) and even visited our local animal shelter. We are thinking of adopting a dog. My husband and I grew-up with dogs and since we got married seven years ago, we have wanted to get one, but never had the space. We still don’t have the most ideal space (our back yard is tiny!), but Keenan loves dogs (especially my parents’ dogs), so we are thinking of taking the plunge and getting one. We are looking for a small/medium size dog that is low-key, cat-friendly, loves to go on walks or jogs, but is okay with a smaller space. There are a couple of dogs that we are considering, in fact, we will be meeting one tomorrow! So, we’ll see… My husband and I still have a lot to discuss, especially since we love to travel and get away on the weekends. Having a dog will definitely change our lifestyle.
Before I forget, on Friday night, we had our “at home date night,” and made a yummy roasted cauliflower arugula salad that I want to share. We had a great evening (probably one of our best dates!) catching-up and just talking about life and our future. We talked so much, that we only watched one of our shows, “Parenthood,” that had us both in tears! It is getting SO good!
Anyhow, here is the recipe:
Roasted Cauliflower Arugula Salad (serves 2):
-1 large head (or 2 small heads) of cauliflower (chopped)
– 1 bag of arugula
– 4-5 slices of thick cut bacon (diced and cooked)
– 4 tbsp roasted pine nuts
– 1/4 cup of Gruyere cheese (shredded + extra for a garnish on top)
– 3 tbsp olive oil
– 1 tbsp champagne vinegar
– 1 tbsp balsamic vinegar
– 1/2 tsp brown mustard
– 1/2 tsp honey
– pinch of salt and pepper
1. Place chopped cauliflower on a baking sheet and drizzle 2 tbsp of olive oil on top, as well as a sprinkle of salt and pepper. Combine, so all of the cauliflower is thoroughly coated. Roast for 20-30 minutes at 425 degrees (until golden brown).
2. Add arugula to a large bowl, along with pine nuts, cheese and bacon.
3. Mix the rest of the olive oil, vinegars, mustard, honey, salt and pepper in a small bowl.
4. Add cauliflower to salad and pour dressing on top.
5. Toss and divide amongst two plates. Shave a couple of pieces of cheese and place on top of each salad for a garnish. Enjoy!
*Notes: We added some chopped roasted walnuts for extra protein. You can also add some roasted or grilled chicken.
Last night, after Keenan went to bed, I baked an apple for dessert that my husband and I shared. It was my first time baking one and it was delicious! It is such an easy and healthy dessert for a cold fall or winter night! Here is the recipe:
Baked Apple: (serves 2)
– 1 large apple (any kind is fine)
– 1 tsp brown sugar
– 1/8 cup of cranberries
– 1/8 cup chopped walnuts
– 1/2 tsp butter
– 1/2 tsp cinnamon
1. Preheat oven to 35o degrees.
2. Wash and core apple (making a deep hole in the center of the apple without cutting it all the way through).
3. Mix sugar, cranberries, walnuts and cinnamon together in a small bowl.
4. Add sugar mixture to the center of the apple. Top with butter and bake for 30-35 minutes, or until apple is soft and butter is browned.
5. Cut apple in half, divide amongst two dishes and top with a dollop of vanilla ice cream, if desired.
Since we had such a busy weekend, Keenan and I had a lazy morning making pumpkin muffins (a new recipe coming soon!), watching “Sesame Street,” playing in his sandbox and cuddling with Slinky. It was the perfect morning!
Well, it is time to get ready for CrossFit. Today’s WOD is a partner one, so it should be fun! On the menu for tonight is one of our favorites: roasted broccoli with cherry tomatoes and a red onion, along with grilled country style boneless pork ribs!
Questions: Are you ready for Thanksgiving? What is your Thanksgiving menu? We are having turkey (of course), pumpkin sage risotto, my mom’s famous broccoli casserole, homemade cranberry sauce, artichoke torta (family tradition!), a green salad and my mom’s homemade beer bread. As Keenan said, “we will be eating a lot of yummy food!”