Pizza! Pizza!

At our house, we LOVE pizza. And we aren't picky. I've created pizzas on everything including English muffins, pita bread, Naan flatbread, and portobello mushrooms. 

Our recent favorite: crusty French bread. 

It's becoming a weekly menu item.

I sauté a ton of veggies.

Split the French bread in half. Bake for 7 or so minutes. Then add the yummy toppings.

And bake for another 10 to 15 minutes.

Simple and delicious.

Wills and I had it twice last week while Bill was traveling. On our second night, we added avocado.  If only we could have added red wine.  Soon enough. :)

Speak of Joy

My Tuesday morning yogis showed up.  Big time.  They brought energy, power, and rejuvenation into this space and their practice.  I feel so honored to be able to lead them once a week.

I shared this conversation from Danielle LaPorte during hip openers.  I read it a few months ago on Peanut Butter Runner - a blog where Jen, a Charlotte based yoga teacher, shares details around her yoga classes, and this essay spoke to me.  I couldn't help but pass it on. 

"We need you to tell us your good news.
Tell us how deeply in love you are.
Tell us how your life is rocking.
How free you are these days.
Tell us how wonderful your family is.
How many opportunities are coming your way.
How great it feels to make your work in the world.
How lazy, luxurious, or revitalizing your holiday was.
Tell us how fulfilled you feel in your job.
How sexy you felt on the dance floor, on your bike, in the interview.
Tell us how well you’re being loved.
How delicious your dinner was.
How healthy and sturdy you are these days.
Go ahead, tell us how lucky you are.

Do you feel so utterly blessed at times that it blows your mind?
Tell us about it. Please.

Even if you have to stretch to find the one golden thing in your existence right now, accentuate that. And give it to us.

We need you to light up our realities. Don’t shrink from sharing the story of your good fortune. Give us examples of well-loved living. Give us evidence of the rewards of courage, that it pays to hold out, or to go wild, or to burn prayer candles.

Declare your fulfillment without restraint.

Create conversations of fulfillment so we can step away from the shadows of media madness
and habitual, repressive, dampening complaining of the day.

Forget about arrogance and your britches.

Never mind potentially envious reactions — envy can be a positive agitator.

Yes, be gentle in the face of another’s lack, but still, let them know that certain happiness is possible — you’re living proof.

Tell us what’s good in your life so that we can believe in it for ourselves, so that we can reach out and join in.

Speak of your joy.  Whatever it is.  Often."

I love her advice here.  Why hold back?  Speak of joy - without restraint, without a fear of arrogance, without worry.  Someone needs to hear it; someone may need a little hope. 

After yoga, I came home and whipped up a quick fruit smoothie. 

Frozen fruit, almond milk, sunflower butter, and chia seeds.  Simple and delicious.

While the music played...

While William was hanging out (for probably the 90th time) with Widespread last week...

Wills and I took off to the beach.

But not before we baked some blueberry breakfast muffins, that he referred to all week as "Clarabelle's Moo Muffins."  Maybe we watch too much Mickey Mouse?

I adapted the recipe from a blog called Damndelicious and was able to sneak in and substitute with these goodies.

I won't call them award winning, and they definitely took a backseat to the cinnamon rolls and blueberry streusel bread at the beach, but they were a nice, healthier option...when we chose that route. :)

Wills had one for dinner the night before we left.  Bert and Ernie watched.

We filled our week in the Lowcountry with front porch kisses,

morning beach jogs,

afternoon reading on the front porch (during Wills' nap time),

a waterfront wedding and rooftop reception,

complete with some photo-booth memories,

and loads of beach fun!

I love this month's Skirt! Magazine cover.  Let the summer fun continue!

Summer Basil

I must admit, as much as I LOVE the changing seasons, summer isn't my most favorite.  However, I do try to enjoy the present moment (it's all we are promised, right?) so as my mind drifts to football season, red wine, and cozy fires, I remind myself of the things I love about sweet summertime! 

In the top ten...fresh basil.




Although I have dreams of a garden one day, I am not convinced my thumb is green; however, basil gives me confidence.  It's foolproof to grow and so flavorful to cook with.  We add it to pastas, pizza, fish, lemonade, and my favorite appetizer: the Barefoot Contessa's Tomato Crostinis.

I am sure I've posted about these before, but I couldn't find the exact spot, so here they are again. One of my summer projects is to get my blog organized into recipe categories, so they are one click away from locating.  Stay tuned...

Start with green onions, red wine vinegar and garlic.

Add in chopped grape tomatoes.

1/3 cup of olive oil, sea salt, ground pepper, and the star of the show...fresh basil.

After this step, I was a little distracted by a two year old and didn't capture any more process pictures.  But, using a food processor, mix together 8 oz feta cheese, lemon juice, 1/3 cup olive oil, 4 - 6 oz softened cream cheese and pepper.

I slice a french baguette, drizzle with olive oil, and toast it on 400 degrees for 10 minutes.  Top with the cheese mixture followed by the tomatoes.

These are always a crowd favorite, and I am thankful I got to these before the last one was gone. 

I recreated the crostini on a slice of sour dough bread, with an egg, for lunch the next day. 

Easiest (and delicious) Enchiladas

Long weeks call for easy dinners. I love making these enchiladas the day before (usually during nap time) and having dinner ready to go for the next night. Usually I make two batches and freeze one for a later date.

Here's what I use. Plus boiled chicken breasts or a rotisserie chicken (even easier.)

I chop the onion and garlic.

Sautéed in a little chipotle olive oil (regular will be just fine.)

Mix the chicken, chopped green chilis, onion and garlic together.

I add half a can of enchilada sauce, a large scoop of sour cream or plain Greek yogurt and a little sharp cheddar cheese.

Mix it all together and spoon into tortillas. Whole wheat for her; flour for him.

Top with the remaining enchilada sauce and cheddar cheese and bake on 350 degrees for 30 minutes.

Garnished with avocado slices and a little sour cream for the perfect finishing touches.

Enjoy!