Bites of My Life

Last week I played babysitter, fashion blogger, travel blogger, food blogger, dog watcher, house-sitter, on top of my everyday marketer, foodie and friend. I’m not tooting my own horn, just acknowledging the many hats I’ve been wearing lately. And let me be honest, I’m really trying to hone in on how I can take off a few hats.

My motto for the last 3 months of the year is no. YUP. I’m saying no, no, no to anything extra I don’t need to add to my plate. More on all of this at another time, but even though I thought I loved being busy and multi-tasking. I don’t. What do you say more often? Yes or no?

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-Halloween vibes for breakfast. Last year, I wasn’t so keen on the pumpkin RXbars. This year they seem more pumpkin-y and more delicious. Anyone else?
-Little reading date with my girl! We sat like this and read about 15 books for an hour. She must of heard about my reading goal for 2018;)
-Got to play fashion blogger for the night at a Lululemon event promoting their extensive outerwear this season. We got personal shopping attention and got to go home with our favorite piece we tried on. This bomber is now my second skin.
-The first Avid Hotel in the entire world - in OKC! Fun morning last week at the grand opening for this new business concept hotel. More to come with Avid in a couple weeks.
-There has been quite a bit of love around my Perfect CCC’s recently. I’m so glad people beside myself are enjoying making them, but you really don’t know how cool it is to see other’s making a recipe you came up with and loving them as much as you. If you happen to make a batch of Perfect CCC’s, post them on instagram and tag me in it to see!
-Eggs and greens in bed for a restful start to Saturday. Photo bomb by my roommate for the week.
-Prettiest wedding for The Lemon’s inside the most epic wedding tent.
-I think we danced for 4 hours straight at #WhenLifeGivesYouLemons.
-Stuffed sweet potatoes on deck for the last week of the Fall Reset. My week is short and busy so for dinners I’m trying to clean out the fridge, but focusing on good and prepared lunches!

Annie

Extra bite: I’ve been listening to the Girls Night podcast by Stephanie May Wilson this past week. Stephanie and a girlfriend cover topics like dating, friendships, well-being and Jesus. I find myself saying YES! and PREACH IT GIRL, so many times while listening. SMayWilson is bringing the truth and I want you to hear it!

Bites of My Life

I mentioned last week that October is going to be a busy but fun month. Kicked off the fall festivities over the weekend with the big annual OU/Texas game. Everyone clears out of Oklahoma to head southbound to battle the Longhorns at the Cotton Bowl which takes place each year during the Texas State Fair. I’ve been going for years, but my friends and I couldn’t help but dwell that the weekend gets better with age. Home from the weekend and ready to tackle another jam packed week and weekend. Less than 3 months left of 2018, here’s to savoring the moments before the year is gone!

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-Wine in our grocery baskets: a new site for all Oklahomans. Last Monday marked the change of our alcohol laws in OK. We welcomed wine in grocery stores and cold beer in liquor stores with wide open arms. A stock up of two buck chuck was necessary to celebrate the change!
-Absolutely loved this meal from the Fall Reset I’m doing —> Cider Chicken: Chicken thighs, brussels sprouts and apples with a grainy mustard and apple cider sauce.
-Best day of the month is when my Bon Appetit magazine shows up in my mailbox!
-Homemade Chicken Vermicelli cooked up by my roomie’s boyfriend! We have started a routine of 1 out of the 3 of us cooking dinner once a week and rotating.
-Hey Ladies! I’m still reading over here and I’m really excited about this one I picked up last week!
-Rolled into Dallas for OU/Texas weekend around lunchtime on Friday. Steered my girlfriends to True Food Kitchen for lunch. I love it, they loved it. Antioxidant tea and the Seasonal Ingredient Salad for me!
-Fletcher’s Corny Dog for breakfast is an OU/Texas tradition!
-Corny dogs and fair beers had us tickled apparently.
-Nitrogen Ice Cream? Who’s had it? Cold and sweet finish to a hot (literally) and sour (game loss) day!

Annie

Web bite for the week: read this if you too pretend you are living inside a romantic comedy.

Bites of My Life

October get outta here! Pinch me, but was it not just April? I’m confused. Not mad, but confused. October is set to be fast and furious, so I’m sure in a blink it will already be November. Ended September starting the Fall Reset (which I’m loooooving), working a lot (ugh), and then off to east Texas for my bestie’s bachelorette. Another hustling week then crossing the border again for the infamous OU/Texas weekend!

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-I spoke about the Fall Reset I’m doing a bit in last week’s post, but it officially kicked off last Monday. Woke up for a great workout coached by Kandyce and followed it with a delicious Reset Smoothie recipe by Blakely. Packed with pumpkin, spinach and turmeric!
-Another Fall Reset meal were these Veggie Fajita Tacos on siete tortillas I ate for dinner each night.
-And one more —> this Reset Avocado Toast was 2 pieces of Trader Joe’s Gluten Free bread with 1/2 an smashed avocado, turmeric, black pepper and a little cayenne (so satisfying).
-Big night for The Social Order crew, named 25 out of 50 Fastest Growing Private Companies in OKC!
-The prettiest house and sunset to host Camp Marge!
-Mornings at the lake >
-My very first college friend and bestie is getting married!
-Always taking pictures of food even at the lake. But this avocado chicken salad had to be documented. Just avocado, a little greek yogurt, cilantro, red onion, s&p and shredded chicken! Kudos to margaret’s MOH for planning the best bach weekend eats!
-Camp Marge campers all in for our girl!

Annie

Bites of My Life

Happy fall! I had a really good first fall weekend taking it easy in preparation for a busy month ahead. After a successful Randy Rogers concert at The Jones Friday night, Saturday was spent relaxing, getting errands done and hanging out with two of my faves, Stacia and Taylor. We opted against heading down to Norman for the OU game and I couldn’t have had less fomo. It’s nice to say no sometimes and I’m working on doing it more and more when necessary.

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-Tried out egg cups for breakfast last week and actually really like them. It always kind of weirded me out to bake eggs then microwave them the next morning. But after making a breakfast casserole last weekend I had that ah ha moment that it’s essentially the same thing just in mini form. I did eggs, spinach and mushrooms with a little mustard powder baked at 375 for 20 minutes.
-A little work happy hour to celebrate our employees and our new office!
-Current Reads: Everybody Always by Bob Goff (reading this with my bible study) and Read Bottom Up (read this in 24 hours, a record for me). If you are, like me, out there in the millennial dating world, I highly recommend this hilariously accurate depiction of what it’s like to date/have a relationship in this day and age. See what else I’m reading on GoodReads.
-Jumped in on the celery juice trend hard this past week. After seeing Lauren Scruggs (and many others) posting all about it and it’s health benefits, I decided to give it a whirl. $8 at Whole Foods later and here’s hoping my digestion makes a turn for the best!. Check out this article to read more about the celery juice benefits.
-Recipe post for this Kale Quinoa Salad was posted last week. Did you see it? Did you make it? Did you love it?
-Tour de Taqueria with Pops continues! We took a 2-week hiatus while we were on vacation, but jumped back in, this week at El Fogoncito. After ordering two different kinds of tacos to find out they were out of those meats (eye roll), my tacos still came out good. We’ve been to better, but glad to have checked El Fog off the list.
-Love starting my Sunday morning with a window spot at Barre3. Sunday morning classes at B3, in my opinion, always have a slower and more restorative feel to them, and a playlist to match. I LOVE the window spot and love it even more when it’s raining or drizzly out like it was yesterday.
-Grocery Haul to prep for the “Fall Reset” I’m partaking in. Two girls I love in OKC, one a registered dietitian, the other a personal trainer and cycle instructor have teamed up to bring this month long reset program! Follow along with me as I reset via my instagram stories and highlights!
-After seeing a photo someone posted of red beans and rice from the Oklahoma State Fair this past week, I immediately texted my mom asking if she would make them. I have vivid memories of my mom making red beans and rice every Halloween growing up. We would have a big bowl before heading out to trick-or-treat. My dad calls it prison food, I call it delicious.

Annie

Kale Quinoa Salad

While in Aspen, CO last week for our family trip, I found myself ordering kale salad after kale salad. Our dinners where indulgent, as they should be, so I tried to counteract them with a salad here and there for lunch. And I’d be lying if I said every time I ordered, said kale salad, it wasn’t also followed by a handful of french fries. The amount of kale salads and fries eaten on that trip…

Anyway, the kale salad hoopla was a must recreate situation the second I got home. 1. because I love some good travel inspiration for my meals and 2. because how better to slide back into healthy eating post vacay than with a kale salad? It has me being healthy and reminiscent!

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Kale Quinoa Salad
serves 2 as a main, 4 as a side

1 large bunch of lacinito kale
1 medium sweet potato
1/2 cup quinoa, cooked
1/2 cup pecans
1/3 cup dried cranberries
olive oil
cinnamon

Dressing:
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp. apple cider vinegar
1 tbsp. dijon mustard
1 tbsp. grainy mustard
1/4 tsp. salt
1/8 tsp. pepper

Directions:
Preheat your oven to 425 degrees. Chop your sweet potato into 1/2 inch cubes. Place on a roasting pan and drizzle with olive oil, salt and cinnamon. I love love love roasting sweet potatoes with cinnamon, but you can omit. Toss together and roast for 25 minutes. Check halfway through and toss around if needed. *When 5 minutes are left on the sweet potatoes, place the pecans on a roasting sheet and roast for 5 minutes making sure to watch that they don’t burn. Take out at the same time as the sweet potatoes. Roughly chop the pecans and set aside.

Now to de-rib your kale. Rinse and pat dry your kale. To de-rib, run a knife alongside the stem to detach the leaves. You can get a visual here. Layer all the kale leaves on top of each other and chop the kale into small pieces. Place in a large bowl and set aside.

In a mason jar or small bowl, add all dressing ingredients. Shake or whisk to combine.

To the bowl of kale add the cooked quinoa, roasted sweet potatoes, cranberries, and pecans. Drizzle with a good portion of the dressing. Using a pair of tongs, give everything a really good toss until everything is coated in dressing. Kale is not a lettuce you can just pour dressing over the top. Your have to mix and toss and coat it with dressing.

Plate and serve with a bit of salt and pepper on top.

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Another favorite fall kale salad is my Fall Panzanella with Cornbread Croutons!

Annie