Author Archives for Kelsey Finkle

And I’m Also Thankful For…

Today I stumbled upon Amber’s blog and loved the idea of her Link Up post, called “And I’m Also Thankful For.”  Of course Thanksgiving is a time that we take a step back and realize all we have to be grateful for.  A lot of times it’s usually lots of sentimental mushy stuff like I’ve already wrote about.

 

photobucketSo here’s a chance to tell about all those things that I just can’t go a day with out!  I’m going to do my best to not make my entire list food items!

Kind Bars Seeing as I eat one pretty much every week-day I’d say it’s pretty much something I can’t live without.

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Starbucks Coffee Even though I have cut down on my daily Starbucks trips,  it’s always such a treat to get a good cup of coffee from Starbucks.  No other coffee chain will ever compare.

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Cottage Cheese See Kind Bars.

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Instagram Instagram feeds my creative side and the part of me that has always loved photography.  When I realized making a career out of it wasn’t for me, along with carrying around a big bulky camera, along came Instagram!

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A Super Simple Recipe – Oatless Oatmeal!

Alright maybe it’s the cold weather settling in or the fact that my schedule has me getting home much later on Mondays…but I’ve been craving something warm, comforting, and easy for dinner.  Before going primal I literally used to eat oatmeal with peanut butter every day for breakfast.  So for some reason, the past few weeks I’ve really been craving my old go-to.

This was my first attempt at making Oatless Oatmeal.  It is a super simple recipe that’s perfect for nights you get home late or mornings when you want something other than eggs!

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By the way, I didn’t measure much for this recipe. It’s approximate, so add a little here and there to your liking.

Oatless Oatmeal

  • 1 very ripe banana
  • 1 tsp of coconut oil
  • Justin’s Almond Butter (I used Maple but any flavor would be great I’m sure)
  • Some milk (I used skim milk this time around)
  • Sea Salt
  • Cinnamon

Place a small sauce pan on the stove over medium heat.  Add the coconut oil so that it melts.  Break your banana into small pieces and add them to the pan.  Start to mash them, it will become easier as they get warmer.  Add in almond butter (i used about 2 scoops) and milk.  Start mixing and keep mashing to get out most of the clumps.  Add a dash of salt and some cinnamon.  Stir for another 5 minutes or until it has the consistency you like.  Pour in a bowl, cozy up on the couch, and enjoy!

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Does anyone else have a good recipe or different version of “oatless” oatmeal?

A Girl’s Night with a Chicken Sweet Potato and Apple Bake

Last night I had a “Girls Night.”  I love a girl’s night and hope I have them through my twenties, thirties, forties, until forever!  Three of my best friends came over to celebrate Christina’s birthday.  We completely vegged out.  Which means, comfy clothes, wine, dinner, dessert, and even some silly yoga.

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I wanted to make a nice fall dish for everyone.  I thought about it all day trying to think up a dish.  I knew I wanted sweet potatoes, maybe some fall vegetables, and chicken.  Then I remembered the sweet potato and apple hash I made recently and got inspired by that.  I decided it would be easier to make a one dish meal – ya know take a bunch of ingredients, throw them in a pan, put it in the oven, and done – that’s my kind of meal!  And so was born the Chicken Sweet Potato and Apple Bake.

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Chicken Sweet Potato and Apple Bake

  • 4 Organic Chicken Breasts
  • 1 Macintosh Apple (cut into small cubes)
  • 2 Sweet Potatoes / Yams (cut into cubes)
  • 1 Red Onion (cut into cubes)
  • 3-4 Tbsp Coconut Oil
  • Salt
  • Pepper
  • Cinnamon
  • Fresh Rosemary

Pre-heat oven to 350 degrees.  Put the coconut oil in a casserole dish and put it in the oven for a couple of minutes for it to melt.  Place the 4 chicken breasts in the dish and salt and pepper each side.  Add in the sweet potatoes, apples, and onions on top of and around the chicken.  Sprinkle a little more salt and pepper and a dash of cinnamon over the dish.  Top with some fresh rosemary.  Cover with tin foil or lid and place in the oven for 40-45 minutes.  Enjoy with a grilled vegetable – I did asparagus last night.

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After dinner and a few glasses of wine we had plenty of girl talk, life in your 20s talk, more wine, pumpkin spice hershey kisses (so good), selfies, and down dog practice!  All in all it was a pretty fabulous night.  Girls nights are always good for the soul.

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