Crunchy Thai quinoa salad

red cabbage quiona (1)

Heres the thing guys. I sat down to work on this post and all I wanted to do was complain about my pregnancy and being overwhelmed and the weather and everything else there is to complain about. But then I thought nobody wants to read that garbage. Everyone has things to complain about but I think we all have a whole lot more to celebrate and be happy about. I know life has its rough patches (believe me) ,but that’s what my girlfriends and my journals are for. I can fill their ears with all my baggage anytime I want! I want my blog to be a happy place, about happy things. I normally don’t like to share a whole lot of our personal life on here but can I share one thing that we are ecstatic about over here? Do you mind? It’s a really happy thing I promise.

red cabbage quiona (2)

A couple of weeks ago our offer was accepted on the house of our dreams! We have had our eye on it for about 2 years and the way it all worked out had to be God’s plan for us. We are all pretty excited about it but it still seems a bit surreal. We are saying goodbye to our first home of 4 years and we love our home to pieces. Right now we live in a tiny, cozy , cape cod that we never want to leave. Our growing family however has caused us to search for more space and land. So although this will be an emotional move for us, it will also be a beautiful change of setting for our family (of almost 6!).

red cabbage quiona (3)

And now this beautiful salad right!? When I saw a picture of this recipe in my Pinterest feed I knew I needed it, now. That is 20% my impulsive personality, 10% my impatience to wait another day to make it, and 70% my pregnancy cravings crying to be fed. I already had supper planned, a roast thawing and all that jazz, but that pork roast was going to have to wait. As soon as I saw this gorgeous, colorful, crunchy salad I had to have it right away. I ran to the market and gathered the ingredients and crossed my fingers that it would turn out because $$$. Buying good produce this time of the year is pricy as we all know, and decent cashews! Plus I doubled the salad for leftovers so it ended up being quite the expensive salad to throw together. But it was totally worth it, I promise! And if you’re going to be frugal about something, don’t let it be your health/food, that’s what I say.

red cabbage quiona

The crunch of red cabbage is the greatest crunch don’t you agree? Comparable to a good crunchy slab of iceberg lettuce but packed with the strong flavor of an onion. It’s safe to say I am passionate about a good crunch. I also love a good salad, in fact I will often order a salad when we go out to dinner. But during this pregnancy especially salads have been a major craving of mine. Even though a big salad does fill me up, of course I always eat a whole second, not so healthy course afterwards. Something like a burger or chicken sandwich. Lot’s of mayo. Yum. Oh losing this baby weight is going to be fun! Worth it times a million!

Head on over to Ambitious Kitchen for this great recipe. I didn’t change a thing in the recipe besides doubling it, so I didn’t feel right sharing it on my site. Happy crunching!


Spinach & herb chicken salad

You will need:

Mix together mayo and spinach dip mix, then stir in celery and chicken. Store in the fridge for at least 4 hours. Serve over crackers, on lettuce, or a bun.

My new go-to chicken salad recipe. Perfection!


Vidalia onion grape chicken salad

You will need:

Mix grapes, celery, chicken, and dressing. Refrigerate for at least 4 hours. Serve on a bun or over crackers.


Cheesy basil balsamic zucchini bake

You will need:

In a large mixing bowl toss zucchini, squash, dipping oil, dried basil, onion onion, & cheese, mix until the veggies are coated. Dump into a greased casserole dish, top with additional cheese. Bake at 350° for 40 minutes.

This is a perfect side dish for any meal, or a meal in itself! Good way to use up those zucchinis from the garden, beyond fried zucchini or zucchini bread.


Watermelon salad with lime dressing

You will need:

  • 1 lime
  • 1/4 cup sugar
  • 4 cups cubed watermelon
  • 1/4 water

Zest entire lime then cut off& throw away white membrane. Chop remaining lime into small pieces, making sure to save the juices. Combine the zest, lime pieces, juices, sugar and 1/4 cup water in a medium saucepan. Cook over high heat until boiling. Let cool slightly then pour over watermelon. Toss watermelon to coat. Serve chilled, garnish with additional lime peel.

Perfect simple dish for a summer cookout. Very refreshing! Found this original recipe from here.