fabulous friday #48

Happy Friday, friends! Hope you have some fun things on the agenda today and are enjoying the lovely spring weather!

Here are 5 things I’m loving right now:

1. My friends and family and all the love they bring into my life every single day. Losing Celine not only made me reflect on all the ways I am so grateful for her and how fortunate I feel that I got to be her friend — the loss has also made me more deeply appreciate all the people I love. This week specifically I am grateful for: phone calls from my parents and Greg; a Skype date with my friend Chidelia, who lives in China; a phone call with Ben {who actually met up with Greg when he was visiting NYC for a few days}; a phone call with Janet before she left for an amazing writing residency in Scotland; texts and emails with Holly; a dinner date with my sweetheart; and celebrating St. Patrick’s Day with Dana.

st pattys with dana

2. Later daylight hours thanks to Daylight Savings Time. There’s something about this time of year that always gives me so much energy and hopefulness. It feels like the start of new beginnings. I can feel the long summer days on the horizon. I love driving home from my tutoring appointments in the daylight and being able to watch the sunset out the window as I make dinner.

3. I had my first physical therapy appointment yesterday, and it went great! I’ve been having some pain in both of my legs, and wasn’t sure what was wrong, so I went to an orthopedist who recommended PT. The physical therapist was so knowledgable, helpful, and optimistic about my recovery, which made me feel SO good! She watched me walk {apparently I have a collapsed arch, which might be at the root of my problems} and gave me some exercises to do at home with this resistance band.

physical therapy

She also gave me a deep tissue massage to loosen up the tight, painful area on both my legs, and taught me how to do an ice massage afterwards. I’m also going to order orthodics for my shoes, which I’m hopeful will help.

Have any of you done PT before? My parents both have, and it really helped both of their issues {my mom’s knee and my dad’s shoulder.} I walked away from my first appointment feeling VERY impressed, and looking forward to my appointment next week! Thanks for all of your kind words and good thoughts. 🙂

4. Last week, when I was smack in the middle of a pretty nasty head cold, Allyn cooked me dinner and rented this movie I’ve been wanting to see, titled What If? It stars Daniel Radcliffe of Harry Potter fame, and Zoe Kazan who you may have seen in Ruby Sparks … I just love her. Anyway, the movie was one of my favorites I’ve seen in quite a while. Cute, funny, sweet, the right amount of quirky. I’d highly recommend it for your next date night rental!

5. One of my goals for 2015 is to work on setting healthy boundaries, something I’ve never been all that great at. I thought this article by Lissa Rankin was on point: http://lissarankin.com/can-you-navigate-love-with-healthy-boundaries. For me, saying no and setting boundaries is much easier said than done, but I’m working on it!

BONUS: If you’re looking for a great veggie dinner recipe, I made these butternut squash & black bean enchiladas the other night for Allyn and I, and we both loved them. They were also inexpensive, easy to throw together, and you can make them in advance and store them in the fridge until you’re ready to bake & serve.

enchiladas

Apologies for the bad lighting in this pic… but trust me, they were delicious!

BONUS #2: Major CONGRATS to my cousin Julie who matched at UCLA to become an OB/Gyn! So proud of her {and excited she’ll be moving back to California!!}

Have a great weekend, everyone!

Questions of the day:

  • What are you loving right now?
  • What are your plans for the weekend?

my 3 favorite ways to use sauteed spinach

Spinach is SO good for us. This superfood is high in fiber, antioxidants, cancer-fighting flavonoids, vitamin A and vitamin K — promoting healthy bones, skin, vision, brain and nerve function. {Read more here.}

I always put a handful of raw spinach into my smoothies {I promise, you can’t taste it!} and lately I’ve started sauteeing spinach and using it in many of my favorite recipes. To sautee baby spinach, simply spray a frying pan with a bit of olive oil, add minced garlic if desired, and cook the spinach for 3 to  5 minutes on medium-low heat, until the leaves are wilted.

spinach before

spinach after

Here are my top 3 favorite ways to use sauteed spinach {other than as a side by itself, which is also de.li.cious!}

1. Atop a veggie pasta bowl. I love to layer a bit of brown rice pasta, some roasted veggies {zucchini, bell pepper, tomatoes, yum!}, sauteed spinach, and then top the whole she-bang with tomato sauce and a sprinkle of feta cheese. NOM!

pasta bowl

2. Wrapped up inside an enchilada. This would be the perfect way to sneak more veggies into a non-veggie-lover’s diet. I layer some sauteed spinach on top of the ground turkey mixture, pour on some sauce, wrap it up and pop it in the oven to bake.

turkey enchiladas

3. In my morning scrambled eggs. One of my favorite combos of the moment is sauteed spinach, avocado, onion and chicken sausage. A great power-breakfast to get your day off on the right foot!

eggs

Do you eat spinach regularly? If so, I’d love to hear some of your favorite recipes! Any other superfoods you can’t get enough of lately?

easy honey-lime chicken enchiladas

Tired of turkey leftovers? I was in the mood for Mexican food tonight, and when I saw this recipe for a honey-lime marinade for chicken, I was inspired! I turned it into a crock-pot recipe, added some diced onion and bell pepper, tortillas and cheese and green tomatillo sauce, and made honey-lime chicken enchiladas. They turned out del-i-ci-ous, and SO easy!

I made a small batch since it’s just Mike & me, but you could easily double or even triple this recipe to feed a bigger family. These enchiladas heat up great as leftovers and even freeze well for later meals.

honey-lime chicken enchiladas

– 2 large chicken breasts
– 2 tsp minced garlic
– 1/3 cup honey
– 1/3 cup lime juice
– 3 cups low-sodium chicken broth
– 1 small onion, diced
– 1/2 green bell pepper, diced
– 3 wheat tortillas
– 1 cup shredded reduced fat Mexican cheese
– 1 small can green enchilada sauce

1. Place chicken breasts in the bottom of the crock-pot. Add chicken broth, honey, and lime juice, and stir to combine. Cook on low for 4-6 hours.

2. Saute onion, garlic and bell pepper in a little olive oil over low heat for 3-5 minutes, until onion becomes translucent. Add ingredients to crock pot mixture and cook for another 1-2 hours.

3. The chicken mixture is done when chicken is fully cooked and most of the liquid has evaporated. If needed, take off the lid and turn heat to high for the final 15-20 minutes of cooking.

4. Turn off crock-pot and use a knife and fork to pull apart/shred the chicken.

5. Preheat oven to 325 degrees. Prepare an 8×8 glass baking pan by pouring about 1/3 of the can of enchilada sauce into the pan to coat the bottom.

6. Fill each tortilla with the shredded chicken mixture and a spoonful of enchilada sauce. Roll and lay into the pan. Pour the remainder of the enchilada sauce evenly over the tortillas and top with cheese.

7. Bake for 15-20 minutes, until cheese is fully melted and edges of the tortillas are a little crispy.

I served mine with brown rice and broccoli for a filling, healthy and delicious meal!

What are some of your favorite post-Thanksgiving, non-turkey meals? {Actually, this recipe would probably work well with turkey, too, now that I think of it!} 🙂

Hope you’re having a great week!
-Dallas

turkey enchiladas

Sorry I’ve been MIA the past week … I strained my hand from overuse of the computer, so I had to take some time completely computer-free. (It’s crazy how much I use the computer in my daily life — writing, blogging, checking email — I didn’t know what to do with myself without it!)

My hands are feeling better, and today I have another delicious & healthy recipe to share with you, courtesy of my amazing mom!

Ingredients:

  • 1 package ground turkey meat
  • 1 yellow onion
  • 1 package of whole wheat tortillas
  • 1 can enchilada sauce (I like the La Victoria brand, mild)
  • a few handfuls of shredded cheese

1. Brown the ground turkey in a pan on medium heat. While the turkey is cooking, dice the onion.

2. Drain the fat from the turkey. Add the onion and cook for 2-3 minutes more.

3. Open can of enchilada sauce and pour about 1/3 of the can into a glass baking dish (I used a 10 x 13 size) so it covers the bottom.

4. Hold one tortilla in your hand. Scoop in some of the ground turkey mixture, a spoonful of enchilada sauce, and a bit of shredded cheese. Roll the tortilla closed and place in the baking dish. Repeat until all the ground turkey is gone. (I usually make 5-6 enchiladas.)

5. Pour the remaining enchilada sauce over the enchiladas and spread with a spoon until all parts of the tortilla are covered. Sprinkle with cheese.

6. Bake for 15-20 minutes in an oven set to 350 degrees.

And there you go! I served mine with green beans and a fresh garden salad. This recipe served my whole family with two extra enchiladas left over for lunch the next day! Yummy, healthy, easy and inexpensive — what more can you ask for in a meal?

Happy eating!
-Dallas

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Cost: $15.00
Time: 30-40 minutes (including bake time)