Happy Friday everyone!
It feels like forever since I have put out a new post. I wanted to share a recap of last weekends activities and the yummy goodies I made. I just finished packing as I head to Florida with my Mom this weekend for a mini mother/daughter trip! So looking forward to it.
It’s been so unbelievably hot here. With the humidity, it’s been above 100 degrees every day. Definitely looking ahead to cooler weather! To make sure I still get my runs in, I’ve been getting up around 5:50 every day. It’s not fun, but definitely worth it for the slightly cooler temps.
On Friday night, Nick and I made a homemade stir fry with quinoa instead of rice. It was simple, super quick, and finally got us to use that wok we got from our wedding 3 years ago!
Saturday was spent cleaning, working out, and grocery shopping for the week ahead. I found this gem at Walmart!!! Strawberry Cheerios are definitely delicious, and are one of their gluten-free choices. It only came in family size, so it looks like I’ll be eating these for a while.
Super random, but I found this sign on Pinterest and now I’ve added it to one of my crafting projects. I think this would be so cute in our kitchen.
On Sunday morning after working out and mowing the lawn (worst thing ever), we headed to True Food Kitchen for brunch with Nick’s parents and sister. I love this place. Everything is organic, locally sourced, healthy, and there are a ton of gluten free options!
I started with a fresh green juice. It had kale, cucumber, celery, apple, and ginger. It was really refreshing. For lunch I had their seasonal gluten free pizza which was topped with artichokes, peas, and lemon ricotta. AMAZING. They have locations all over (especially in California).
I was craving something sweet on Sunday and decided to make a chocolate banana pie. This is the easiest pie ever to make it doesn’t even need a recipe.
Just lay banana slices on a pre-baked gluten free pie crust, top with a box of chocolate low-fat pudding (made with skim milk), and put in the fridge to set. Topped with whipped cream, this was the perfect summer dessert. Cool, creamy, and decadent.
I got to work Sunday afternoon meal prepping. Strawberries are in season right now, and are a perfect snack on top of some Greek yogurt.
This is such an easy recipe and roasted chickpeas make a delicious snack or a nice crunchy alternative to croutons for a salad. I’ve been rocking these little crunchy morsels on my kale salads for lunch each day. Here’s the super quick recipe:
Roasted Ranch Chickpeas
- 1 15 oz can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1/2 packet ranch dressing and seasoning mix, I like Hidden Valley
- parchment paper
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper.
- In a mixing bowl, combine chickpeas, olive oil, and seasoning and mix until well coated.
- Lay chickpeas on baking sheet in one layer.
- Baked at 400 degrees for 15 minutes, stir, then bake an additional 15 minutes or until golden brown and crispy.
- Snack on them right out of the oven, or store them for topping salads later.
I’ll be sure to take lots of photos in Florida and share any great gluten free finds! Wishing you all a happy and healthy weekend!