Recipe Lust: Rare Roast Beef

I couldn't tell you when the March Food & Wine arrived in the mailbox, but I do know it was waiting in all it's glory on the dining room table as I was walking out the door for work last night.

Food & Wine is my own personal food porn. It's disgusting that I can sit for hours pouring over the magazine admiring the pictures and reading every recipe page by page, word for word. This recipe had me from the moment I laid my eyes on it. I plan on trying this very soon. As soon as my very busy schedule allows, that is.

Rare Roast Beef with Fresh Herbs & Basil Oil

via Food & Wine

1 1/2-pound beef eye of round roast

1/2 cup mix of finely chopped rosemary, mint and tarragon 

Salt and freshly ground black pepper 

1/2 cup plus 1 tablespoon extra-virgin olive oil 

2 cups fresh basil leaves

Preheat the oven to 475°. Generously coat the roast with half of the chopped herb mixture and season with salt and pepper.

In a large ovenproof skillet, heat 1 tablespoon olive oil over moderately high heat. Add the roast and lightly brown it on all sides, about 3 minutes. Wipe out the skillet, return the meat to it and roast in the oven until an instant-read thermometer inserted in the center registers 110°, about 25 minutes. Transfer the roast to a cutting board and season again with salt and pepper. Cover loosely with foil and let rest for 20 minutes.

Meanwhile, bring a large saucepan of salted water to a boil and fill a bowl with ice water. Blanch the basil in the saucepan for 15 seconds. Transfer the basil to the ice water; drain well and squeeze out all of the excess water. Transfer the basil to a blender. Add the remaining 1/2 cup extra-virgin olive oil and a pinch of salt and blend thoroughly.

Thinly slice the roast and drizzle each portion with 1/2 tablespoon basil oil. Sprinkle with the remaining 1/4 cup chopped herbs and serve.

baby.love.

Our nephew is already a month old. We live closer than the rest of the family, but still too far away to see him as often as we'd like with our busy work schedules.

When I see new pictures his mommy posts on Facebook, I just want to snuggle him up! Kiss his little head, admire his little nose and let him squeeze my finger with those tiny little hands.

Oh, how this sweet little one just makes my heart burst! Totally love him ♥

Day away from home.

On Friday I spent a day out with my mom and sister. We headed to a little town called Snohomish to hit up a big antique mall that was having an annual sale. I love old stuff.

First stop was a little shop across the street that had a ton of great looking stuff in the window. I really loved this little dish on the left. I still keep thinking about it and of course, the sale on it is over now. Not to mention it's almost a 2 hour drive away from home. I don't know what it was, but I'd put cupcakes in it. It was like a cake plate, but the sides were a little too high for cake cutting. I also really loved this old chandelier taken from an old estate in my home town. Very pretty, very expensive and very not practical for my house!

Back over at the Star Mall there were about 90 booths of antique dealers. Lots of really awesome stuff. Old colorful hats, lots and lots of vintage aprons, and pyrex of course. I scored just one small little find after lots of digging through a bunch of old linens. No photo now, but I have a project in mind for it that I'll post when finished.

If you live in the Northwest and you enjoy antiques, absolutely make a trip to Snohomish. There were many more shops in view from the corner where I took this photo. It would make for a really great day out!

The Green Monster Smoothie

Sounds good right? Maybe not to some, but I promise it's absolutely delicious.

My smoothie following a 10:30 yoga date last night.

Well over a year ago now I came across a blog called Swell Little Life. Ange was a new mom to Chloe and was determined to live a healthier lifestyle after the birth of her daughter. It's been very rewarding to follow what she has going on in her life. A personal trainer studying to become a holistic nutritionist, at the end of 2010 Ange started Health & Swellbeing. This is one of my top blogs to read daily.

Ange started the Swellbeing Project January 1st and I've really enjoyed following along. I've adopted quite a few new healthy habits and have kept up on my exercising this month. Yoga has been doing me well. One of my favorite posts was the Green Monster Smoothie. Boy, is it a treat after a workout!

Green Monster Smoothie

via Health & Swellbeing

1 cup almond milk

2 cups spinach

1 tbsp hemp protein

1 tbsp rice protein

1 tsp maca powder

1 tsp cinnamon

1 tsp chia seeds

1 frozen banana

1/2 c frozen berries

In a blender combine all ingredients and blend until smooth.

I like using frozen blueberries for my smoothie. My banana is frozen in a sandwich bag for easy use, but before throwing in the freezer, mash between your fingers.

For easiest blending I add in this order; almond milk, all powders and chia seeds, banana, blueberries, and spinach on top. Then blend away!

Ange suggests drinking this smoothie within an hour of your workout. She has a post daily including a video talking about the new challenge for each day. She's adorable and they're so fun to watch. I've learned so much and look forward to the rest of the month! Please check her out!

Vegan Moroccan Spiced Spaghetti Squash

Fridays are days that I spend with my mom after she gets off work. I've been a slacker and really need to add more family time to my life. We planned a yoga & vegan dinner date this last Friday. It was totally fun.

When I decided I wanted to start incorporating more vegan meals in to my diet, spaghetti squash was the first thing to come to mind that I hadn't tried yet. I don't quite know how I stumbled upon this recipe, but I do know I found it one late night at work. I promise, even if you swear you need meat, you'll love this.

Vegan Moroccan Spiced Spaghetti Squash

Recipe via Eat Drink Better - Serves 4

1 (3 1/2- to 4-pound) spaghetti squash

5 tablespoons olive oil

3 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8 teaspoon cayenne

1 1/2 teaspoons sea salt (or to taste)

3 tablespoons golden raisins

Half of a 15-oz can chickpeas, drained and rinsed

2 tablespoons chopped fresh cilantro

Preheat oven to 400°F. Cut the squash in half lengthwise. Scoop out the seeds (either discard or save to roast later). Brush the inside of the squash with a tablespoon of olive oil. Roast the halves face-down on a baking pan or sheet for 30-40 minutes, until the flesh of the squash is fork-tender and has separated into spaghetti-like strands.

While the squash cooks, heat the remaining oil in a small saucepan over medium heat. Add the garlic and cook until fragrant, about a minute. Stir in spices, salt, raisins, and chickpeas and remove from heat.

When the squash is done, remove from oven and let it sit for five minutes, or until it’s cool enough to handle. Using a fork, scrape the squash flesh out of its skin into a bowl, separating the strands as you go. Toss the squash with the spiced oil mixture and cilantro. Serve warm, over quinoa or sautéed winter greens if you like.

Baby Love: Little Riley

I'm happy to share a couple photos of the baby!


Our nephew Riley was born January 10, 2011 at 9:52pm. He weighed in at 8lbs 9oz and 20 inches long.


We think he's just amazing. I was so thankful to snag a few photos from his other auntie until we can make it down to see him on Thursday.

I'm crazy with anticipation, I feel like a kid on Christmas day. I love learning new levels of love as I get older. Riley is sure to teach me just that <3

New babies are the best :)

We are so happy to announce we are a first time Aunt & Uncle!

Welcome to the world baby Riley!  

We are so proud and love you so much already.

No pictures to share just yet. Sadly we are stuck working and wont get to see our nephew until Thursday. I absolutely can't wait!