Dessert Before Dinner [WIAW #43]

Can we talk about how it snowed yesterday? Actually let’s not. Wait, really quick though: I was wearing shorts and a tank top on Saturday. Yesterday I was confined to my compression leggings and a hoodie. Something is not right. Here’s hoping that the forecast is correct and the temps will start to rise again today/tomorrow!

I really wish these weeks would slow down. I can’t believe it’s already April 16, yet another Wednesday flying by. I think blogging also makes time go faster. Maybe I was subconsciously trying to make time slow down so that’s why I didn’t post the last two weeks? I dunno. Regardless, I didn’t feel right not doing What I Ate Wednesday. It’s just not the same when I don’t take pictures of my food all day. Thanks to Jenn for hosting!

Breakfast

I made a slammin’ bowl of oatmeal yesterday, if I do say so myself (which I do). I made zucchini oats – typical – but on the bottom I let frozen blueberries do their thing and warm up. Even though all you can see is cinnamon and coconut on top, there was also bananas and coconut oil. When the coconut oil mixes with the cinnamon, it’s a wonderful taste explosion.

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Lunch

Lunch was my current latest obsession, still not going away anytime soon. I made my fabulous avo toast on Ezekiel bread with Veganaise, and on the side I had baby carrots and cottage cheese.

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Snack

At work, I snacked on an apple with PB, but at this point you really don’t need a picture.

Dessert

Dessert before dinner! I met up with Kaitlyn (who, by the way, made a killer infographic about nuts and different ways to use them… go check it out here) for some froyo. Even though the temps were below 40 degrees. I like to live life on the edge, and also I just like froyo. Plus, I got two punches on my froyo card because they do it by weather.

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Dinner

For dinner, I whipped up some brown rice and quinoa pasta and paired it with chicken and roasted broccoli. I’m having a marinara moment right now, so I put that on my meal as well, mixed with olive oil. Is it weird that in a jar of pasta sauce the serving size is like 5 or something, and I only get about 2 1/2 servings out of it? I’m a sauce girl for sure.

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I can’t wait until it’s still light after 8 pm because these dark pics are killing my vibe.

Questions of the Day:
>> What was the weather where you are yesterday?
>> Tell me your favorite thing you ate yesterday.

Lately

Hiiiiiiiii. So maybe you’re like “ANGELA WHERE HAVE YOU BEEN?” Or maybe you’re like “Meh I don’t care.” (Although, if you don’t care… why are you reading?)

Let me tell ya, it’s been a crazy two weeks over here, and I’ve love almost every minute of it. Let me show you what I’ve been up to lately.

The first weekend of April brought Mom’s Weekend. We had so much fun frolicking around Athens and went to a few of my favorite places. On the tour was Della Zona (pizza), which you’ve seen before, Shade Winery, Purple Chopstix, a Loni Love comedy show (seriously hilar), diner breakfast, and froyo!

This was my first visit to the winery, and I loved it! I wish I’d been 21 sooner because this place is gorgeous. Glad I got to experience it with my momma <3

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Purple Chopstix has a great outdoor area out back, so we took advantage of that for pictures. My girls!

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Me and mom!

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Froyo lovin’.

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Last week, we had senior sendoff for the magazine I work with here. They gave out senior superlatives, and I doubled over laughing when they read mine. It’s pretty spot on.

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Aaaaand that’s where my week kind of went downhill. On Tuesday night, I was up all night so, so sick. I guess I caught a stomach bug somehow because I had a fever, fatigue, and stomach issues. It was terrible! I don’t remember the last time I was that kind of sick. Basically from Wednesday through Friday, I stayed in my bed either sleeping or watching television. By Friday, I was feeling a lot better, thankfully. I was pretty sick of eating jello and toast at that point!

But then my week went uphill again! I really hoped I’d be better for the weekend because I’d already bought a ticket to Number Fest (#Fest), this year also known as 12Fest. Basically, it’s a music festival in a huge field that super muddy and crazy. It was my first real time going (better late than never, huh?). The day was sunny and warm – perfect for the fest.

We were there for probably five hours, with our night ending after Wiz Khalifa performed! I was excited to see him since he’s from Pittsburgh, and I used to listen to his stuff with my friends all freshman year. It came full circle. He was actually really great and put on a fun show. :)

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Not sure how we did it, but the next morning, even though we were so tired, we were up at 6:30 so that I could go see my friends Kaitlyn and Kellie run the Athens Half Marathon. I was so proud of both of them! Kaitlyn PR’d, and Kellie finished 3rd in her age group. Rockstarzzzz.

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It’s been a great two weeks. I’m going to be posting normally again now – just needed a little break from everything, ya know?

I officially have 20 days left until graduation.I’ve been reading all kinds of “this is how post-grad is blah blah” articles, and most of them say that there will be a moment when the fact that you’re leaving will hit you. You won’t expect it. That happened for me yesterday morning, and I cried a little bit. Luckily I had my sunglasses on, and there was no one around to see the crazy crying girl.  I was thinking about my time here yesterday as I was snapping pictures waiting for the race to finish. Everything was so peaceful and quiet, and it reminded me why I came here in the first place. Athens is a special town.

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Questions of the Day:
>> Tell me three things you’ve done in the past two weeks! Catch me up.

Spring Vegetable Chicken Soup

This post is dedicated to Arman, who yelled at me yesterday for “posting so late,” because today’s post, like all others this week, will show up on his feed “late.” To me, it’s a normal time. I get it though, the later I post, the later it shows up for him. But let me explain why this is happening: I’m flying by the seat of my pants, here.

Spring Vegetable Chicken Soup 1

I’m trying as best I can to cook recipes, etc. in the little time I’m actually home during the day. Then, it’s even more difficult to take pictures because I’m usually not home during the right daylight hours. Aaaaand then, the weekends have been dedicated to me hanging out with friends, which I’m not going to sacrifice right now.

So, that brings me to today. I made this chicken soup at night on Sunday, but I had no time to actually photograph it until this morning, but only after it was light enough. And even then, the pics aren’t in the perfect light… but #sorryimnotsorry. But okay, Arman, let me tell you this: I do promise to start getting posts up earlier just for your Australian butt starting May 4. Hows that?

Spring Vegetable Chicken Soup 2

On a slightly different note, do you know how difficult it is to make chicken soup with spinach in it look appealing? I KNOW. It’s kind of ugly. At least you’re still getting the recipe, right?

Spring Vegetable Chicken Soup

Makes 6-8 main meal servings

For the broth**:

Ingredients:

  • 1 whole chicken, about 3-4 lbs.
  • 2 celery stalks, halved
  • 1/2 yellow onion
  • 2 carrots, halved
  • 2 large cloves garlic, slightly smashed but still together
  • 1 tsp. sea salt
  • 1 tsp. pepper
  • 2 tbsp. poultry seasoning

Directions:

  1. Put all ingredients in a large pot and cover with water.
  2. Heat over high until boiling.
  3. Simmer broth for about an hour and a half, or until the chicken is cooked through.
  4. Take veggies out of soup and discard.
  5. Set chicken aside.
  6. Strain soup if you’d like to (this helps to get the nasty foam out).

Spring Vegetable Chicken Soup 3

For the soup:

Ingredients:

  • 3 medium carrots, chopped
  • 4 stalks celery, chopped, leaves included
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp. ghee or other oil
  • 1.5 tsp. parsley flakes
  • 1 tbsp. poultry seasoning
  • 12 oz. package frozen peas
  • 9 oz. package frozen asparagus*
  • 8 oz. package mushrooms, quartered
  • 2 c. frozen spinach
  • Chicken (from above)
  • Broth (from above)**

Directions:

  1. In the same pot as the broth you cooked (now empty but not washed) melt ghee.
  2. Sauté carrots, celery, onion and garlic until veggies start to get a little soft.
  3. After about five minutes add in a few spoonfuls of broth and let cook.
  4. In the meantime, take the chicken off of the bones.
  5. Add remaining broth and seasonings to the pot. Cook for about 20 minutes.
  6. Add in frozen veggies, mushrooms, and chicken, but not the spinach.
  7. Cook for an additional 20-30+ minutes, or until the soup is boiling.
  8. Add in spinach.

*You could use fresh asparagus (it would stay firmer) but I’m cheap so I didn’t ooooops.

**You could use store bought broth, but I personally prefer my chicken soup made from scratch. If you were using store broth, you would need about six cups plus some water (maybe 2 cups). Then you could just add in chicken to cook with the soup itself. I recommend making it from scratch, though.

I think this soup would be great served with quinoa! In fact, I made a batch today so I could add some into my soup for dinner.

Questions of the Day:
>> Have you ever made chicken soup from scratch?
>> How do you juggle all of your responsibilities?