Archive for September, 2013

September 20th, 2013

Heirloom Tomato & Egg Stack

by Chrissy

Heirloom Tomato & Egg Stack_LYK5

Busy mornings call for quick, easy, and healthy sustenance. Am I right, or am I right?

With this being the final weekend before Lauren & Chris’s big day, and a ton of crafting, errands, and last details to get in order, there will be little time left for cooking.

Heirloom Tomato & Egg Stack_LYK3

Since we aren’t the kind of girls to sacrifice healthful foods for a quick fast-food fix, we’ll be consuming things like this Heirloom Tomato & Egg Stack.

Heirloom Tomato & Egg Stack_LYK4

We are also … Read more...

September 17th, 2013

Roasted Corn & Hatch Chili Salad

by Chrissy

Roasted Corn and Hatch Chili Salad_LYK6

This salad is every bit as refreshing as the pictures look.

Roasted Corn and Hatch Chili Salad_LYK3

Served slightly warm, if eaten right away or chilled and saved for the next day, this salad is simple and perfect for a warm summer evening.

Roasted Corn and Hatch Chili Salad_LYK4

We aren’t ready to admit the Fall season is here, so we’ll be snacking on this type of food for the next couple of weeks, in the sunny 80 degree weather.

In fact, if I get one more email about it being sweater … Read more...

September 13th, 2013

San Diego Restaurant Week: Whisknladle

by Chrissy

Guess what week it is?? Guess!?

Whisknladle_LYK1

Well friends, it’s officially San Diego Restaurant Week starting September 15- 20 and we couldn’t be happier about it. We went for a sampling of what Whisknladle will have to offer and were so impressed. They won’t have your typical restaurant week menu – they will have their regular menu! This allows you to sample so many of their most popular dishes and pick from a variety of tasty options.

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Whisknladle is also a … Read more...

September 10th, 2013

Mustard & Apple Cider Vinegar Brussels Sprouts

by Chrissy

Mustard Apple Cider Vinegar Brussels_LYK4

Finally getting back into the swing of things after Cabo, I have attempted to feed my belly something other than chips, guac and margaritas. I needed to make something easy and healthy, since it was a little tough to wean off of the glorious Mexican food and drink, and I’m pretty sure that I am still in vacation mode.

Mustard Apple Cider Vinegar Brussels_LYK2

Roasted brussels sprouts did just the trick. They are simple to make and they are also a healthy, substantial side. … Read more...

September 8th, 2013

Mexican Scrambled Eggs {with Tomatillos, Queso, Avocado}

by Lauren

mexican eggs 2

We had the perfect dinner in Cabo last weekend. Perfect.

It was a complete surprise to me – I definitely thought we were going out for some beach bar nachos (which would have been fine by me!) – but Chrissy planned a beautiful sunset dinner at a gorgeous restaurant where we were able to eat dinner with our feet in the sand.

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Everything from the seafood casserole that came steaming hot, family style, to the churros and cake for dessert … Read more...