A Marvelous Countdown + a Giveaway!

Monday again, huh? Well, the countdown is on; I officially have 15 days of work left. I’m taking the week of Thanksgiving off completely to finish packing, get my life in order, and spend time with my family. I can’t believe we’re moving this month! In the meantime, I’ve been taking time to relax and get some quality time in with some of my favorite people.

Friday night, Nathan had plans after work so I took some much needed me-time. And I also spent it with my friend Jim..

Jim Beam Bourbon Orange Juice Seltzer

Jim Beam with a little OJ and seltzer water. Making Caitlin proud 😉

I also whipped up a little roasted goodness topped with a fried egg. Because what goes better with OJ than eggs?!

Brussels Sprouts Sweet Potato Egg Yolk

Spinach, roasted brussels, sweet potato, and an egg. Nothing better.

Saturday we had lunch at Duclaw, a local brew pub. They recently revamped their menu and I couldn’t pass up their new Wilted Kale Quinoa Salad with grilled chicken.. even after asking the waitress’s opinion of it. She feels strongly that kale is best used as a garnish and not to be eaten.. cracked me up!

Duclaw Quinoa Kale Salad

I like to eat garnishes.

Saturday night we went out to World of Beer with my cousin, Nicole, and her boyfriend, Kirk. They recently moved here from Pittsburgh and I’m so sad we haven’t had more time together before Nathan and I head out!

World of Beer

Just the beginning of the shenanigans that night!

This location just opened up a few weeks ago so we had to give it a shot. Word to the wise – stick to the beer and appetizers. The rest of the food is a BIG miss! Not to worry though, the party continued back at our place and we had so much fun [read: the boys went to Royal Farms for fried chicken and western fries at midnight.]

Sunday was for lunch, a little cousin’s birthday party, and baking prep. We went to Seasons 52 for lunch as a treat on our way to the birthday party. Nathan and I had only been there once before and really enjoyed it. Their presentations are beautiful, but I have to admit, I left a little hungry. I am known for making ridiculously huge salads though..

Seasons 52 Ahi Tuna Salad

Maui Tuna Crunch Salad – sushi-grade seared tuna, organic greens, pineapple,
toasted almonds, miso vinaigrette

Onto the birthday party.. Nathan really knows how to get down to a 6-year-old’s gymnastics party! 😉

Gymnastics Balance Beam

I’m so proud!

After we got home, I had to do some prep work which involved chocolate chip cookies. I referred back to my throwdown experience and made a batch of the New York Times Chocolate Chip Cookies. I rolled them into mini cookie balls and popped them into the freezer to save for my future baking. However, I should have made a half batch because this ended up making over 100 mini cookie balls!

New York Times Chocolate Chip Cookies

CHOCOLATE CHIP COOKIES FOR DAYS!!

Good thing chocolate chip cookies are easy to get rid of. I think I might have some lucky coworkers next week! 🙂

And now what you’ve been waiting for.. the giveaway! I was contacted by thinkThin [one of my most favorite protein bar companies] about doing a giveaway and since I love these bars so much, I had to share them with all of you! Pretty marvelous, huh? 😉

Click here to enter the giveaway and win some tasty treats!

Food for Thought

Did you do anything fun over the weekend?

Foodie Friday: Cinnamon Raisin Eggy Oats

TGIF! Wait.. do I always start my Friday posts like that? Whoops.. but this is an extra awesome Friday because Nathan and I are celebrating! I know it seems silly to celebrate a dating anniversary after you’re married, but we’ve officially been dating for 10 years. HOLY CRAP! Keep in mind we’ve only been married for 5 months now. I’m super excited for an awesome dinner tonight at Birrotecca and can’t wait to share that with you. I’ve heard such great things about this restaurant.

At my brother’s wedding.. and we’d already been dating for 4 years!

Until then, I’m going share with you a #StrangeButGood breakfast that I’ve been eating this week. In an effort to increase my healthy fats [thank you, Lindsay], I decided to play with some of my favorite breakfast items and I’m loving it this creation!

Sprint 2 the Table

Cinnamon Raisin Eggy Oats

Serves 1

Cinnamon Raisin Eggy Oats

Ingredients
– 1/2 banana; mashed
– Ground cinnamon
– 1/2 cup unsweetened vanilla almond milk
– 1/2 cup water
– 1/2 cup old-fashioned rolled oats
– 1/2 tbsp raisins
– 1 tbsp Sunbutter [or your favorite nut/seed butter!]
– 1 tsp coconut oil
– 1 whole egg
– 2 egg whites

Directions
Place a small pot over high heat and add the 1/2 banana, a sprinkling of cinnamon, almond milk, and water and bring to a boil. Once boiling, add the oats and raisins and cook until desired consistency. Pour the oats into a bowl and top with the nut or seed butter.

Melt the coconut oil in the pot and add the eggs. Sprinkle the eggs with a little cinnamon and cook about 1-3 minutes per side, depending on how runny you like your yolks. When the eggs are finished cooking, slide on top of the oats, sprinkle a little more cinnamon and dive in!

Cinnamon Raisin Eggy Oats

Oh, and don’t forget to post a pic to Instagram, obviously 😉

The runny yolk with the Sunbutter and creamy oats is an unbeatable combination and it’s been a great post-workout breakfast!

Nutritional Information
Per serving with Sunbutter

480 Calories / 22g Fat / 51g Carbs / 9g Fiber / 16g Sugar / 24g Protein

Food for Thought

Have you ever tried sweet eggs?