Are you ready for some football...

I married a football fan. I still find it hard to believe or better yet, it is a challenge for me to admit. But I guess I just did - so I must be getting over it. Living in the San Diego area makes us Charger fans. I know the team song. Yes, there is a team song. I know the coach's name and the past coaches, the major players, memorable moments of victory and those of devastating heartbreak. I know way too much.

Before we had kids I would take Sundays off. Which meant going out and doing all the things I enjoyed most. I'd be thrifting, at the art museum, crafting, gardening, on a hike or spending my down time reading. As you all know once you throw children into the equation we tend to plan our weekend festivities around nap time and their interests.

Since I can no longer take Sundays off I have turned the day into a day of feasting. One where I spend a good portion of the day cooking and baking. Ryder has taken a real interest in any activity taking place in the kitchen and has become my little sous chef. Together we measure, chop and mix while creating a grand mess along the way. I have found that I actually enjoy being home on Sundays. I am no longer running from the constant referee whistle that echoes through the house from play to play. I spend game time preparing a nourshing meal surrounded by my family in the warmth of our home. I wouldn't want to be anywhere else.

With this said, I wanted to share with you my latest "Football" recipe.

Simple Tomato Chicken + Rice Soup

What you will need:

3 organic skinless + boneless chicken breasts
1 large can of whole peeled tomatoes
2 ripe avocados
a package of Trader Joe's Brown Rice Medley
1 large sweet potato {peeled + cubed}
1 yellow onion {chop}
3 cloves of garlic {peeled and crushed}
2 boxes of Trader Joe's Organic Low Sodium Chicken Broth {seriously the best broth out there}
2-3 bay leaves
salt + pepper
dash of Italian spices
1/8 teaspoon of baking soda {cuts the acidity of the tomatoes} FYI - sugar is a myth!

Prepare 1 cup of rice as directed. While rice is cooking you may prepare the other ingredients. I like to use a 5 quart enamel cast iron pot for soup. Boil the whole chicken breasts in water until throughly cooked. Drain and set aside to cool. In the same pot sauté onion and garlic with a dash of chicken broth until translucent. Add cubed sweet potatoes. Take the cooled chicken breasts and pull apart into hearty bite size pieces. Add to pot. Empty liquid contents of canned tomatoes into pot - chop tomatoes into large chunks and add to pot along with any drippings. Add chicken broth. Salt and pepper to taste while adding bay leaves, spices, and baking soda. Add the rice once it is done. Let pot simmer on stove for a couple of hours. Upon serving, place a handful of avocado chunks into your bowl of soup.

I always think that soup tastes best the next day so try to make sure you have plenty of leftovers. Enjoy!

Dressing...

If there is one thing I can make blind-folded in the kitchen it would be my salad dressing. It is hands down the most simple and yet delicious little creation. I love how it is fresh and easy to make and that some ingredients can even be substituted when in a jam.* What you will need: A Mason Jar with Lid, Olive Oil, Balsamic Vinegar, Maple Syrup, Lemon Juice, Dijon Mustard and Salt & Pepper.

I do not have actual measurements for I always wing it. It goes a little something like this: Pour the oil into the mason jar {about an inch deep}, add the balsamic {roughly 2.5 T}, add lemon juice {half a lemon juiced}, maple syrup {same as balsamic}, dijon {enough to act as emulsifier - a dab}, salt & pepper lightly. Place cap on jar and shake vigorously until all ingredients are mixed well. The outcome: a well balanced tangy yet sweet balsamic vinaigrette that can compliment just about any ol' bed of greens.

*Maple can be substituted with honey, agave and even sugar. When without lemon I have used all other forms of citrus. Dijon has been replaced at times with a seeded mustard.

Maple love...

I have been obsessed lately with maple...from eating way too many servings of pancakes and french toast to devouring those really bad yet, really good maple cookies from TJ's. Once the guilt from my gluttony set in I decided to seek out a healthier version for my maple cookie lust. Besides, things have been a little too easy at my house these days...I mean store bought cookies?! So I hired my little pastry chef in the making and we set out to make these simple vegan delights I found here.

On a side note: The antique cookie press you see in the photos was used by my sister and I when we were kids. Smile. I have no idea where my mom got it or if she even knows that I have it.

And yes, I have been gaga over the Instagram App.

Food prep...

I attended a 'Stich and Bitch' a few weeks ago and while hanging with the ladies I learned about these little frozen gems by Dorot. I usually look past them while cruising the frozen food section at TJ's and during my last trip there I decicded to give them a whirl. Being the type of cook who likes to peel and crush my own fresh garlic, this concept was a bit foreign and somewhat frighting to me.  However, these days things are a little hectic at my house and I am cooking really quick and simple meals. Dorot, I am your newest fan. The best part is that you can't even tell the difference. Thanks Greta!

The photo of Stella cracks me up. Tonight while I was defrosting my frozen garlic in simmering oil, this is what was going on behind my back. Her first play session with the big brother. I can't wait to see the kind of games those two end up playing.

Birthday Cake...

I am typing this in between heaping bites of my sister-in-law's 30th birthday cake. Which is by far the best damn cake I have ever eaten...for the serious chocolate aficionado only. My slice of cake is left over from last night's festivites--her actual b-day is tomorrow {Happy Birthday Michelle!}. My sweet, sweet sister introduced me to this decadent, rich little lady {Gâteau au chocolat fondant de Nathalie} a few years ago and it was love at first bite. 

The bonus here, is that the cake is flour-less...for the most part...I use a gluten free flour mix for the tablespoon of flour that the recipe calls for. My mother-in-law has Celiacs so I am always looking for great gluten-free dessert recipes for family gatherings and this has become a family favorite.  

I would like to thank Molly for posting this recipe on her blog therefore allowing my sister to share. I would like to thank Michelle for having a birthday so close to my due date and I would also like to thank my mother-in-law for baking 'the best damn cake ever'.

image via Orangette