Hi there! I just wanted to drop in to say hello and to let you know posting will be back to normal next week. A trip to California, my birthday and a full work week has set me back on creating dishes that are beautiful enough to shoot, so I hope you don’t mind waiting patiently.

On Friday, I will be posting a complete recap of our quick trip to California, so I don’t think you’ll want to miss it. There are going to be crepes and giant cappuccinos!

I’ll see you then :] Have a wonderful day!

It seems like as adulthood continues to creep its way into my state of being, the more I begin to understand what the valuable things in daily life really are.  I know I am still relatively young and have so much to discover about myself, my goals and the relationships within my life; yet still, I have a clear idea of what I want out of the next 80 years.

Some aspects will probably change with time, but I have confidence that one thing will always remain the same.

It only took me two years of living with my life companion to realize that depth and growth within a relationship is one of the most important things to me. It makes life more enjoyable to know that while everything else in the world is not predictable, you can rely the on the strength of your relationship. It takes work like anything else in life, but the results are indescribable.

These are my tips for nurturing any relationship.

(It’s funny that a lot of them could be carried out with the aid of food. :])

Take time to work together.

Making a meal together is a perfect example. It takes communication to collaborate–strengthening each other’s ability to listen, express ideas/problems and execute a common goal.  When complications do arise, work on communicating your issues without getting frustrated. If the other party is facing issues, work on listening them out and finding empathy in what they are feeling.  The ability to discuss issues without inflicting more anger is a skill we must all constantly work toward. 

Take time to savor life’s pleasures.

I truly believe indulgence is the one of the most important reasons for living, so enjoy these blissful moments together.  Savoring a delicious meal, sharing ice cream or pouring up a craft beer are our favorite ways to indulge. We never overdue it but instead find appreciation in moderation. These kind of moments are ones that will resonate as lifetime memories. I hope that when I am 70, I will look back and remember the delicious moments we shared and how happy we were to be together, in good health, eating well. 

Make an effort to create special moments everyday. 

This is the most crucial. Everyday our schedules are filled with work, errands and personal time. The challenge is to make room in the day to only concentrate on one another. Whether it’s an hour or only a few moments, it’s crucial to exist in the present and appreciate the person you call boyfriend, girlfriend, fiance, husband or wife. When your schedules prove complicated, just taking a moment to say I love you and I appreciate you will strengthen your relationship. While we usually know our significant other cares, we like to be reassured and reminded  of how special we truly are to him or her. 

No relationship is ever perfect which is why nurturing is such an important aspect of every partnership. These three tips aren’t exclusive or the solution for everyone, but they work for us. And I think regardless of how you carry them out, they can bring depth to any relationship.

Question: What are your tips for strengthening a relationship? Do you make an effort to carry them out on a regular basis?

where we’re visiting?

Peculiar plants landscape the trip.

Large natural “structures” line the horizon.

Mini-cotton ball plants make a second appearance.

Fences take on a new adjective: dangerous.

Random pops of beauty grab your attention.

Bridges look much scarier from afar, then when actually driven.

A structure called a dam brings as much tourism as Disney World. [maybe a little exaggeration here]

What lies on the opposite side of this dam is really the thing that puts you in awe.

I’ll give you a hint: It’s not the real Paris!

You might call this Lady Liberty’s baby sister.

Celine is really not performing at a Roman palace.

Las Vegas! Did you guess correctly? I know this was a tricky one.

This morning, Jordan asked what we should do today.

I suggested that we climb Camelback Mountain.

“Ehh, I dunno.”

So I demanded. You can’t ignore a demand!

There were steep climbs, lots of slips and thirst beyond imagine.

But making it to the [almost] top was worth every bead of sweat.

Kinda like shrimp [ ]. There is shelling, de-veining [yucckkk] and inspecting. But the results are always worth the work.

I adore shrimp. Something I definitely inherited from my mother. But unlike my tailbone, thin upper lip and inability to go braless, I have nothing to complain about this one. Because shrimp are super healthy, quick cooking, and absolutely delicious.

Especially when paired with mango and grilled to smokey perfection. Oh yes, I just went there!

ENTER–>

Grilled Shrimp and Mango Skewers

1 lb raw shrimp [any size, look for the best deal!]
1 medium mango, cubed
MARINADE:
3 tablespoons olive oil
zest of one lime
juice of 1-2 limes [you wan about 3 tablespoons juice]
1 tablespoon soy sauce
2 cloves of garlic, grated
S+P

De-vein and shell shrimp if necessary. Whisk marinade ingredients into a shallow wide dish.

Marinade the shrimp for at least 30 minutes, but no more than 2 hours.

Skewer the shrimp, alternating with a cube of mango. Throw onto a moderately hot grill.

Grill each side for 2-3 minutes or until the shrimp turn bright pink and become firm.

Print This Recipe

The perfect accompaniment to these shrimp? Coconut infused rice, duh!

This rice is so tasty and incredible simple. There are only 4 ingredients! [if you don't count salt ]

Coconut Infused Rice

1/2 tablespoon coconut oil [sub any light colored oil]
1 cup jasmine scented rice
1 13.5 oz can lite coconut milk
1 tablespoon unsweetened shredded coconut
pinch of salt

Directions

Pour oil into a medium sauce pan over medium-high heat. Add rice and toast for about 5 minutes. [You will begin to smell a toasty coconut smell..YUM] Add coconut milk, shredded coconut and salt, mix together. Once the coconut milk comes to a boil, cover and reduce heat to Low. Simmer for 15-18 minutes or until most of the coconut milk had been absorbed. Leave off the heat, still covered, for another 10-15 minutes. Fluff with a fork and serve!

Print This Recipe

I am telling you, this dish is complete perfection. Every flavor plays off the other.

“It’s like a symphony of flavors!” That is exactly how Jordan and I described this meal.

Slightly sweet, salty shrimp pop in your mouth.

Tangy, smokey mango bring out the savory marinade on the shrimp.

Soft, nutty coconut rice aids as the bridge to both of these flavors, without overpowering either.

I insist that you make this. Nope, I demand!

You can’t ignore a demand, right?

There is something so fun about going out for breakfast! Probably because it’s a rare occasion that Jordan and I are ready to face the public before lunch.

Plus, I really do look forward to making breakfast every morning. I love the ritual of making coffee, stirring oats or scrambling eggs. But sometimes there is nothing more special then enjoying instant coffee service and yummy omelets made to order.

U.S. Egg got two thumbs up from us!  The restaurant is nestled in a small neighborhood of shops, which was super cozy. We were sat on a beautiful patio covered in scattered rays peeking through the trees.

I ordered the Arizona Fritata [open face omelet with peppers, tomatoes, mushrooms + spinach] served with a side of fruit.

The fruit platter made me go “wow” when we got our dishes! All freshly cut and beautifully presented. [grapes, orange, honeydew, cantaloupe, pineapple + grapefruit]

Yumm! I can’t wait to take our families to this spot, definitely a place to share with others!

Okay, it’s time for this recipe remix!

Enter Baked Spinach Alfredo light.

I couldn’t pick which picture I liked more, so you guys get both! These look like the typical ingredients for a classic alfredo dish.

[1 3/4 cups dry shells + 2 cups spinach + 1 cup cream + one lemon + 1/2 cup parmesan + 1/4 cup bread crumbs]

But, I have a dirty little secret. The liquid in a non-liquid measuring cup is actually not dairy-cream! Nope, it’s coconut milk creamer.

And it is amazing! Once again, I discovered this product trying non-dairy options. Oringinally, I grabbed this for my morning coffee. But after reading the nutrition facts, I realized this little carton had infinite possibilities!

Compared to heavy cream, this silky product has 40 less calories per tablespoon and 6 grams less fat! [source] There are only 10 calories per tablespoon and absolutely no fat, but the coconut cream tastes just as decadent nonetheless. Perfect for a lighter rendition of alfredo!

The other ingredient that makes this dish possible is arrowroot powder. [I talked about arrowroot powder when I made an amazing buttercream.] Having so much success with it, I knew it could create a thick, creamy sauce.

Success! Only after a few minutes of simmering the coconut milk creme, the sauce began to coat the back of my spoon.

I added the freshly grated parmesan cheese,  zest of one lemon, salt and juice of one lemon.

Lemon attributes an amazing brightness to this dish, which is crucial for a heavy tasting cream. I also tried fresh spinach this time [instead of frozen], and I think I may prefer the frozen. Either way it’s super tasty.

Slather everything into an oil-sprayed dish and cover with additional parm, cracked pepper and panko-bread crumbs. The panko is obviously not very traditional either, but I love the airy crispness of these bread crumbs. It is actually the only kind I ever use!

Browned under the broil for about 5 minutes, and this dish is ready to meet your hungry mouth.

Super creamy, cheesy, lemony and crunchy! With a touch of earthy green-ness from the spinach, this dish is a perfect combination of delicate flavors. And the best part is, you can enjoy this relatively rich dish without looking for a couch to crash on after. This recipe remix will leave you still feeling light and springy. And there is definitely still room for dessert!

Baked Spinach “Alfredo”

serves 2-3 main courses or about 4 sides

1 3/4  cups uncooked semolina shells [you could also sub whole-wheat]
1 cup coconut creamer
1 tablespoon arrowroot powder, mixed with 1 tablespoon cold water
1/2 cup grated parmesan cheese
zest of one lemon
juice of one lemon
1/4 teaspoon salt
2 cups loose packed spinach [or one thawed 8 oz container frozen spinach]
parm for topping
pepper for topping
1/4 cup panko-bread crumbs

Print This Recipe!

Directions

Bring a large pot of water to boil and add pasta. Cook according to package directions.

Meanwhile, put coconut milk cream over medium heat. Once the cream begins to simmer add arrowroot+water mixture. Continue to stir for 3-4 minutes, or until the cream coats the back of a wooden spoon. Add parmesan, zest, lemon juice and salt. Continue to cook over medium heat until desired creaminess is met. [about 4-5 more minutes]  Pour over prepared pasta and add in shopped spinach. Stir until spinach is wilted [if using fresh] or until completely incorporated.

Grease a small casserole dish with oil spray and pour in the shells + alfredo mixture. Top with more parm, pepper, and bread crumbs.

Broil for about 5 minutes or until the topping becomes golden brown and crisp.

**If you don’t like spinach, you could try subbing in the following:

1. broccoli
2. zucchini
3. asparagus [YUM]
4. cherry tomatoes

**If you want to add more protein to this dish try:

1. roasted chicken breast
2. shrimp [grilled would be amazing]
3. edamame [sub parm for a dairy-free cheese to make it vegan]

For now, the part of my life I truly enjoy is on pause! By that I mean cooking, recipe developing, photo taking and blogging. The other half of my life (COLLEGE) is taking that over at the moment. Finals week is quickly approaching and I feel in over my head with papers, studying and avoiding STRESS! Instead of leaving you all with the same post for four days straight, I present to you–

The ABC‘s of me!

[A]ge: 21

[B]ed size: Queen, and believe me I act like one in it as well. I’m a total bed hog.

[C]hore you hate: Cleaning the toilet. 10 hour-long showers would never make me feel clean enough after doing it.

[D]ogs: Nope, not any…yet! Jordan and I are waiting until we own a home and have our lives together with stable schedules. We fell in love with a chow chow the other day, so maybe one of those is in our future.

[E]ssential start to your day: Oatmeal!

[F]avorite color: Any shade of purple

[G]old or silver: Silver

[H]eight: 5’6+3/4″  Can you tell I wish I was 5’7”?

[I]nstruments you play: None, I have tried and failed most. I have rhythm to dance, but oddly not to play musical things.

[J]ob title: Student.

[K]ids: Someday!

[L]ive: Phoenix

[M]om’s name: Vickie not Vick-y (She hates that =D)

[N]icknames: My first nickname was Shmuck. (Shmuckatelli, Shmuckerducky, Shmucky) I can’t explain why honestly + there is no “c” because that would imply the derogatory version. But these days people call me Mo or Morg or Morgy or Momo.

[O]vernight hospital stays: Just once for my tonsils. It was horrible and not only for me either. My mother was stuck sleeping on horrible single pull out bed and woke up every time my sensors went off to comfort me. Thanks mom. I love you.

[P]et peeve: Slurping. OH. MY. GOSH. It is making me cringe thinking about it.

[Q]uote from a movie: “Ello this is Nigel”  Dinner for Schmucks. How fitting.

[R]ight or left handed: Right

[S]iblings: Two older sisters–Megan + Meredith, who have really helped make me the dedicated, hard working person I am today. They created me into a little adult at a very young age.

[T]ime you wake up: Anywhere from 6:00 to 8:00 AM. I love the mornings.

[U]nderwear: I own too many pairs.

[V]egetables you dislike: I really don’t think I have met a veggie I don’t like. Maybe red chard but it’s probably because I don’t know how to cook it.

[W]hat makes you run late: Outfit picking. I can go through 4 different outfits easily before I leave. For some reason some articles of clothing don’t “feel” right on some days. This might be an OCD of mine.

[X]-rays you’ve had: I think just one. This is kind of a funny story. When I was little, my oldest sister Megan was home from college and we were bringing in things from her car. Her trunk was propped up by a piece of wood. (Yes, like a 2×4). And being the little obnoxious kid that most are at a young age, I was messing around and bumped the high-tech trunk holder opener.  The trunk fell on my arm and I probably cried hysterically. Anywho, on the way to immediate care, my mom begged me not to speak about the classy piece of wood. She was probably afraid of what the doctor might think of a family who uses lumber to prop a trunk open. Can you guess what first came out of my mouth? “I was messing with hunk of wood holding up my sister’s trunk…” My poor mother was probably red. I love you My x-ray showed nothing broken by the way.

[Y]ummy food you make: In a perfect world, I would say everything. But I don’t have a signature “yummy” dish yet. So I’ll tell you that my mom’s chili is the most amazing thing that will ever meet your mouth and I happen to know how to make it.

[Z]oo-favorite animal: Monkeys

For all of you who are enduring the pain of near-end semester stress, try to RELAX! Wake up an hour early to organize everything for the day and leisurely prepare for it. I find that an extra hour of level-headed planning really sets the tone for the rest of the day!