We just enjoyed a fabulous night on the Waterfront in South Boston. If you haven’t had a chance to see Cirque du Soleil Amaluna, I highly encourage it. Every year when Cirque du Soelil comes to Boston we make sure to go! The show is amazing and never disappoints. Get your tickets now! I also recommend heading over to Morton’s on the Waterfront. They have an appetizer special from 5-630, half off all apps, yummy! It seems that every time we go, we seem to get the same things, crab meat, chopped salad and a burger. Here are some pics! Head over soon to enjoy!
Well, we have made it and are finally closed on our condo and off for a few months to the suburbs. I haven’t a clue what will keep me busy! Probably finding a house STAT! In the meantime, I just started reading The EveryGirl’s Guide to Diet and Fitness by Maria Menounous. Sadly, I haven’t read a book in a while and I absolutely love Maria! So, I decided to buy it for a quick summer read and to motivate me to stop eating ice cream every single night before its too late! So far I am only in the beginning chapters but I will keep you posted on my final thoughts.
I also subscribed to the woman’s and men’s Birchbox. A girlfriend of mine introduced me to the woman’s Birchbox and I really liked the idea. I am on road traveling from here to there and the samples are perfect for travel. Everymonth you will receive a few samples to try out that you may or may not have heard of. If you like the samples you can buy them directly from Birchbox. They just started the Birchbox for men. I wasn’t sure how Nick would feel about this idea…but so far he is using everything he gets and seems to really like Birchbox. Great idea for a gift!
Here is the link! Give it a try!
I was looking for a summery dish that screamed healthy! I absolutely love this fresh summer dish using some of the summer veggies available right now. I am always looking for ways to cut down on the carbs such as pasta and bread, my favorites. The quinoa is filling that void and at least giving me some healthy carbs to load up on. And, if it calls for cheese I knew I would love it. This dish can be a main course or a side to accompany a big fresh salad or a grilled fish dish.
Cheesy Greek-Style Baked Quinoa
yield: 8 servings prep time: 20mins cook time: 15 mins total time: 35 mins
2 1/2 cups Cooked Quinoa
1 1/4 cup Fat Free Feta Cheese ( or chopped buffalo mozzarella if you don’t like feta)
1/2 cup Reduced Fat Shredded Mozzarella or Cheddar
1 cup Marinated Artichoke Hearts (in Oil)
1 cup Chopped Spinach
1 cup Diced Cherry Tomatoes
1/2 cup Skim Milk
1 tsp Crushed or Minced Garlic
1 tsp Lemon Juice
1 tsp Parsley
1 tsp Onion Powder
1/4 tsp Sea Salt & Coarse Black Peppercorn – approx.
Prepare the quinoa as directed. While quinoa cooks, dice cherry tomatoes and chop spinach leaves, then set aside. Next, in food processor combine 1 cup feta, skim milk, garlic, lemon juice, and parsley, blending until smooth.
When ready, stir artichoke hearts, cherry tomatoes, and spinach into quinoa, plus 1 tbsp oil from artichokes, stirring well. Pour over with feta sauce, then season with onion powder and salt & pepper, combining thoroughly.
Transfer mixture to oven safe casserole dish, spreading evenly. Top with remaining feta and mozzarella (or cheddar), then bake at 400F for 15 minutes until top has melted. Immediately plate and serve.
>> Prepare quinoa with chicken broth instead of water – it retains more flavor.
Well, we are finally out of our condo in South Boston (tear). But, we are ready for a new adventure ahead. And, I plan to never move again after five flights of stairs and a week of packing all of our things. Yes, most of it was clothes and shoes. I think its a sign I need to take a vacation from shopping! And, find our forever home!
Not only did we finish up moving this weekend, but we went to an absolutely fabulous wedding in the city. I absolutely love city weddings, probably because I got married in Boston as well!
The ceremony took place in the North End and the reception was at the Colonnade Hotel with a roof top cocktail hour that was really nice!
Nick and I and the pups got to stay at the Fairmont our first night! The fur babies loved their residence for the evening. I think they thought it was their new home! All the attention and plush furniture to sleep on, the furs were in heaven.
We really enjoyed the Oak Room on Friday night. Its a must go to. It was busting with a ton of people and the food and drinks were wonderful. I got some really great lobster rolls. Nick ended up ordering a Pot Roast on a summer evening? Strange, I know. His dinner was to die for. We definitely will go back to the Oak Room soon.
Wedding night we decided to stay at the Colonnade and that was another great hotel that I haven’t been to in years. They just redid the roof top pool. Nick spent most of his day at the pool while I looked for a dress! Here is a pic of my dress…I did fall in love with it!
It was a perfect and fun filled weekend with great friends!
Enjoy the day!
Here is another recipe that another very good friend, Jessica shared with me last week. It is absolutely delicious, not to mention healthy and easy to make! Thanks Jess! I hope you all enjoy as much as I did!
Overnight oats are just oats soaked overnight that absorb the liquid you put them in – any kind of liquid you like!
1/3 cup rolled oats
1/3 – 1/2 cup milk [depending on how thick you like it] ( I used vanilla flavored Almond milk)
1/3 cup plain yogurt ( I use Greek Yogurt)
1/2 tbsp chia seeds
Honey on top!
Stir everything together in a bowl. Place in fridge overnight.
Next morning top with fresh berries, granola, and a dollop of peanut butter to taste if you want!
As most of you know, we will be house hopping this summer to make things real interesting and exciting. We have yet to decide on where our next home will be, in the city or in the SUBURBS! YIKES! So, with all these decisions we are spending some time on the Island to decide on our next adventure. I had to share one of our favorite lunch spots and beaches just incase you make the trip to Nantucket this summer. Jetties Beach is one of our favorite spots on the Island. We usually walk or bike to this beach to grab some lunch at the bar or to take a break from the day and get some sun. Depending on the day, sometimes if not always, we take a ride to Something Natural to grab some sandwiches. This place is one of the best on the island for great sandwiches and fresh breads. Amazing! We are slightly addicted! They have a great outdoor space with picnic benches to enjoy your lunch! And don’t forget to grab some cookies on your way out! Happy Monday! Enjoy the week!
I searched all over Nantucket with the ladies this past week looking for this basket woven bracelet my Michael Kane. Nick, was at fault for making me obsessed with this Nantucket must. Here is a pic of the owner of the store modeling one for me. You to can get one customized at Michael’s website as well. They are a great gift! Be warned, you must have deep pockets. They are quite pricey…start saving now 🙂
I’m back and barely alive from our week at the Kuna Compound. After a wild week away with friends and family in Nantucket, I am back and ready to get back to sharing some fun things with all of you. We went to some fantastic restaurants, had a few cocktails, and most importantly had a lot of fun. I also bought some fun things to share as well! But, I did want to start off Thursday with a great recipe for a light summer cocktail. This was our version of the Figawi Wowie:
Wymans frozen blueberries
Minute Maid Light Lemonade
Blueberry Triple 8 Vodka
1. Muddle the mint to your desired amount
2. Fill a festive cup with four fingers of Blueberry Triple 8 vodka
3. 1/4 Bluberries
4. Add 1/4 lemonade
5. Top off with club soda to taste
You can add as much lemonade as you like. By the end of the week the sweetness was getting to us so we needed to add more club soda! It was a hit!
Prep time: 15 minutes
Cook time: 55 minutes
Oven temperature: 425, then 375 degrees
1 medium spaghetti squash
1 container grape tomatoes
1 head of broccoli
1 small white onion
2 oz of feta cheese
1/2 lb of cooked bacon (crumbled)
1. Cut squash in half and preheat oven to 425 degrees.
2. Scoop out center of the squash – all the seeds and pulp.
3. Bake squash in oven for 35 minutes at 425 degrees in about a 1/2 inch of water on a baking sheet.
4. Cook your bacon until crispy while your squash is in the oven, then crumble.
5. Chop your onion and broccoli, and cut your tomatoes in half if desired.
6. Remove squash from oven and remove “spaghetti” from the skin by using a fork to scrape the sides down. This can be done a few minutes after the squash comes out of the oven so you don’t burn your fingers.
7. Mix shredded squash with veggies, and add in your feta and bacon.
8. Return to squash shells and bake for an additional 15-20 minutes at 375 degrees. Remove from oven and enjoy!