Our fun-filled weekend in Vegas is over and we’re back in the swing of normal life. It’s always hard after an especially awesome vacation to come back home, but you do what you must. Our weekend getaway was particularly amazing this time around, full of a lot of laughs and relaxation.
On Friday after our flight we checked into the hotel and headed out for some outlet mall shopping. Two words that get me hot and bothered are J.Crew and Outlet. Once we got there though, it wasn’t just J.Crew making me sweat, holy cow mega desert heat! It was at least 102 while we walked around, making the thrill of buying new clothes a little less appealing. Don’t worry though, I did manage to purchase a few items while we were out. After the mall we had dinner at Holsteins in the Cosmopolitan. This may have been my favorite meal while away, really great hamburgers and some awesome booze shakes!
Saturday was spent by the pool soaking up some vitamin D. I do love laying in the sun and our hotel had one awesome lazy river. That night we got fancied up and went out to the French restaurant, Bouchon, in the Venetian. I didn’t snap any pictures of our meal, but we did try the bone marrow! I was expecting it to be some amazing delicacy, but it really just tasted like beefy fat. I’m just glad I can now say that I’ve tried it.
Sunday started out with room service followed by the pool again. We spent the afternoon wandering around and seeing the sights. Of course I had to stop at Kardashian Khaos and make a purchase. I can’t help myself, I love reality tv. That night we had some really great Mexican food at Diego at the MGM Grand. I didn’t take any pictures there either, so you’ll just have to take my word for it.
Now that the trip is over I’m really trying to “be good” with our meals for the next week. No after dinner chocolate, wine, or Paleo treats, and cutting back on my snacking at work. After Labor day weekend, Michael and I are going to be doing a Whole 30 of sorts, so we’re starting off slow now. I hope you all had a great weekend too!
The past few days haven’t been very exciting. Michael and I are moving along quite nicely through our weekly routine. Eat, Work, Eat, Home, Workout, Eat, Relax, Sleep, and repeat. Sounds mega awesome super exhilarating huh? We don’t have cable so lately we’ve been hooked on watching old seasons of Burn Notice on Netflix, and now we’re really in the thick of things. So when I say relaxing, that’s really code for watching Burn Notice.
For dinner tonight we had some brats from U.S. Wellness Meats, baked okra, and sautéed broccoli slaw. Okra is one of our favorite summer vegetables and comes out delicious every time we make it. This recipe is super-duper simple.
Salt & Pepper to taste
Preheat the oven to 400. While the oven is warming up, dice the okra into 1/2 inch pieces. Cover with olive oil and sprinkle with salt and pepper. Spread the okra out into one even layer on a large baking sheet. Bake for 30 – 40 minutes stirring every 10 min. The okra is done when it starts to brown and crisp up. Don’t be afraid to get creative and try different seasonings like smoked paprika or chili powder. Enjoy!
They say as you get older time seems to go by faster. Whoever said that was so right! This summer has whizzed by so quickly I can hardly keep up. Before we know it, our lease will be up and it’ll be time to move downtown! I seriously cannot wait to get down there and live within walking distance of Whole Foods, the Farmer’s Market, and my work! Not to mention getting rid of the horrible electric coil stove we have at our current apartment. Those things drive me bonkers trying to make them level. I hate it when food slides over to only one side of the skillet. Fortunately, the recipe for today involves cooking only one item. This salad turned out amazingly well for being so darn simple. We’ll definitely be putting this in the rotation.
B.L.T.T. Salad (Bacon, Lettuce, Tomato, Turkey)
Lettuce of your choice
Diced Red Onion
Sliced Turkey Deli Meat
1/4 cup Paleo Mayo
2 tbsp. Balsamic Vinegar
Chop and cook the bacon in a large skillet until crispy. Whisk the mayo and balsamic vinegar until smooth. Toss all ingredients in a big salad with the dressing. Enjoy!
A couple of nights ago I was rudely interrupted watching Breakfast at Tiffany’s with a power outage. Apparently, a metallic balloon hit some power lines causing it to explode or something. Yes…a balloon. A balloon left us without electricity for 15 hours! I really started to worry about all the food we just stocked in our fridge for the week. Thank goodness it wasn’t out longer! This experience also opened my eyes to just how unprepared we are for any type of emergency like say…. an eARThQuAKe! No flashlight, water, radio, or a lighter to light our decorative candles! Oops (Luckily our roommate had one). Michael and I will be making a trip to Target to secure some of these items in the near future.
In other news I have a fantastic amazing deliciously awesome side dish recipe for you. Michael and I love squash, especially when it’s carmelized in butter and maple syrup. Holy yum!
Cinnamon Maple Butternut Squash
1 Butternut Squash (peeled and diced)
1/4 cup Maple Syrup
1 Tbsp. Coconut Oil
1 Tbsp. Grass-fed Butter
Cinnamon to taste
A pinch of Salt
Heat the coconut oil in a large cast iron skillet over medium heat. Once melted, add the butternut squash and let cook, stirring frequently to get all sides soft. Once the squash has become fork tender (about 10-15 minutes) add the other ingredients. Cook for another 5-10 minutes or until the squash is completely coated in maple syrup goodness. Serve, enjoy, and then thank me.