The Beginings of a Garden + A Summer Salad

I've had the urge to start a garden for a few years now, but have always felt intimidated and nervous about the process. Mostly since I have no earthly idea what I am doing. Because of this, I chose to start small with our first garden. 

Jake and I assembled two small raised beds that will house herbs (sage, dill, lavender, rosemary, parsley and basil) as well as a few different varieties of tomatoes. I incorporated pots and planters around the garden with strawberries, mint (since in my gardening research I learned that this guy tends not to play well with others) and different greens (mixed lettuce, spinach and arugula).

I used paint stirrers from the hardware store and leftover chalkboard and white acrylic paint to make free plant markers. I saw this idea floating around a year or so ago so I can't take credit for its genius.

What's been really cool about this process is that I've discovered how much I enjoy being in the garden. I love to play in the dirt, talk to my plants (this doesn't even make the top ten list of the most embarrassing things that I do on a daily basis), care for them and watch them slowly grow -- a lesson in patience. 

Cafe lights have been on my dream backyard wish list since we moved in over four years ago, but I was unsure about how to hang them since we don't have a pergola or structure to drape them from. Lucky for me, I found this tutorial on how to use PVC, electrical conduit and pipe straps to make poles that the lights could hang from. We purchased the clear cafe lights at Target in their outdoor section. I really love the warm glow that they give off at night. If you have the space, I highly recommend taking on this simple and inexpensive project!

Some warm weather salad inspiration: 

Arugula, grilled pineapple, blueberries, feta and raspberry vinaigrette

Really looking forward to incorporating some of the produce that we grow into our salads this summer!

Progress

You may have noticed the new blog design and with it a “health” section. I’ve been working on defining how healthy living looks within my daily life and I’m hoping to share more on that here.

Over the past several years, I’ve based most of my food choices on convenience and comfort. I had a minor health scare in October 2013 and have been working ever since to be more intentional about the lifestyle choices that I make.

Some of the changes I’ve implemented include:

+ Eating a more plant-based diet. When I do eat meat I try to keep it organic and local. I don’t always eat this way when I am outside of the home or with friends on weekends. Did I drink wine and eat cake for my birthday this weekend? You betcha. My new mantra (via a motivational friend) is, progress not perfection. sayitwithmenow.

+ Moving more via walks with the dogs, work outs with Jake and yoga on my lunch breaks. Also, my parents surprised me with a gorgeous bike for my birthday that I plan on putting to good use!

+ Drinking lots of H2O. Water with lemon, water with fresh mint and fruit, water with a splash of green tea. Water, water, water all day every day!

+ Using less toxic chemicals. I’ve traded out my makeup, personal care and home cleaning products for non-toxic alternatives. Stay tuned for a post on my favorite products!

These changes haven’t all taken place at once and some have been easier than others. I plan on writing more health related posts and will be transparent about what works for me. I hope that you’ll join me on this journey!

Grilled Artichokes with Lemon, Garlic & Parmesan Aioli

There's nothing quite like fresh, in-season artichokes. I'm willing to argue that they're the prettiest produce in all of the land. In fact, they are so beautiful that I photographed them before and after cooking them. This recipe is posted on my food photography blog -- so head on over!

No Fail Salmon & Greek Inspired Quinoa

Every once in a while I stumble on a recipe that strikes the perfect balance between simple and delicious. This method of cooking salmon has never failed me and I hope that it will treat you just the same.

To jazz this whole healthy eating thing up, I added a Greek inspired quinoa salad on a bed of arugula.

Salmon:

Rub salmon with olive oil. Zest* the lemon on top. Squeeze lots of lemon over the fish.  Add salt, pepper, garlic powder and dill. Put in a baking dish. Stick the salmon in a cold oven and heat it to 400 once you put it in. Depending on the size and thickness of the salmon cook time can vary from 14-18 minutes (I just keep my eye on the fish when it nears the end time). It always comes out moist and flavorful!

Greek Quinoa:

Rinse quinoa well. Place on stove top in salted water, bring to a boil, stir constantly, gradually add more water as it absorbs (this should take about 15-20 minutes of cooking). Once the water starts to absorb more slowly, taste quinoa to ensure that it has softened but is still al dente. Fluff with a fork.

Let cool and add:

Peeled and chopped cucumbers (I peel mine, cut lengthwise, use a spoon to remove the seeds and then chop), pitted kalamata olives, halved cherry tomatoes, chopped red peppers.

On the side make a vinagrette of 3 parts olive oil, 1 part dijon mustard, a splash of white wine vinegar and fresh squeezed lemon. Whisk to combine well. Toss vinagrette with quinoa salad.

Season with salt, pepper, red pepper flakes, garlic powder and dill. If you're into cheese, add some feta!

For added health benefits pair with a bed of greens.




*Citrus zest is one of my favorite ways to add extra flavor and aroma to a dish since it contains essential oils. This is my favorite zester, which you can also use to finely grate cheeses like parmesan. Go get one!

Vegetable Quinoa Soup

I've resolved to eat healthier in 2013 (anyone else with me?). This means my food related Pinterest board is fast filling up with things like "Golden Beet Salad" rather than "Loaded Baked Potato Soup". Added bonus, Jake and I have been spending more time in the kitchen together.

I found this recipe while perusing Pinterest for healthy dinner options. After a two day juice fast, this soup looked hearty and delicious (and it was). Head on over to Two Peas and Their Pod for the recipe. For an extra kick, add red pepper flakes.