Movies, Noms, & Cat Naps

It sure felt like I was on cloud 9, and I’m so grateful. Matt and I had a laid back weekend full of great food and a lot of time to enjoy each other’s company. It began with some grocery shopping on Friday, first at Aldi and then at Kroger with some coupons. You know you’re an adult when saving money at the store excites you. 😉

For anyone who says eating healthy is more expensive, here is proof that is in fact not.

I was happy to find some new-to-me products.

KIND Snacks in awesome new sweet-savory flavors!
Sulpice Hand-painted Chocolate / Anna’s Choice Cashew-Macadamia Nut Butter / Tsamma Watermelon Juice

After Matt got off work and met me at the apartment, we got started on an amazing dinner all thanks to Erin’s recipe for Hummus Crusted Chicken.

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We completed the meal with brown rice, a simple arugula salad tossed in a homemade white balsamic vinaigrette, sautéed Brussels sprouts in butter and freshly roasted garlic, and an heirloom tomato + avocado salad. The dressing for our two salads: 4 tsp Spanish extra virgin olive oil, 2 tsp white balsamic vinegar, a small amount of champagne garlic mustard, and s+p whisked together.

On Saturday, we had planned to enjoy breakfast and slowly get ourselves ready to go see the Minions.

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I love a good theme, so I decided to plan breakfast and my outfit around the Minions colors. A gf thin bagel topped with the cashew butter on one side with cream cheese + strawberry jam on the other, blueberries + pineapple, and pour-over coffee.


What can I say, I’m a kid at heart. 🙂


I made Alton Brown’s Grape Gazpacho for our lunch but used the watermelon juice instead of white grape, so it had a different hue. I paired my serving with multigrain flax crackers and creamy havarti cheese. Once we were full and satisfied, we headed to the theater. The movie was really cute, but I do love the Despicable Me movies better.

We decided on a vegetarian dinner, and Matt suggested that we add the new chocolate into the beans and rice mix. This was an amazing meal!

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roasted portobello mushroom cap topped with simmer organic tri-bean blend seasoned with cumin + paprika, melted chocolate, more chocolate shaved on top, chiffonade mint / tomato, avocado, lime salad / sautéed spinach with roasted garlic & goat cheese

We went on an enjoyable 40-minute walk around the complex, and during our goofy conversation, we decided if we ever opened a bed and breakfast, we’d name it “Nom and Stay.” Matt came up with this after seeing a Namasté bumper sticker. I love how his mind works!

When we got back to the apartment, we made parfaits. Unfortunately, I should’ve blended and froze the banana, yogurt, and almond milk prior to our walk, but now we know.

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2 layers of blended banana, Fage Greek yogurt, almond milk / fresh mango / Sticky Fingers Bakeries‘ original gf scone / pb in the middle of the 2 layers

I have not ever watched True Detective while Matt has watched the entire first season, so we decided to watch it together from the beginning. One episode down, however many left to go. 😉 It looks like it’ll be a really good show!

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Breakfast was inspired by the latest issue of Food and Nutrition Magazine. I made Matcha Ginger Oatmeal Cups and served them with Swaggerty’s hot sausage, fresh fruit, and cheesy scrambled eggs (thanks to Matt). He’s more the egg-spert. Couldn’t resist a food pun.

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Today is our 10-year anniversary, and I am so thankful for all that Matt has brought to my life. He’s such an amazing guy.

1st pic of Matt & me
First grainy cell phone picture together ❤

Who would’ve thought we’d meet, on one random June afternoon in 2005, while I was hanging out at our family friend’s four-wheel drive shop? I certainly didn’t expect it, but I’m glad he decided to give me a chance!

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