Roasted Golden Beets with Balsamic Glaze

The family that I nanny for bought some golden beets, and asked me to prepare them however I want while B took a nap. I’ve never cooked beets in my life. I felt like I was in an iron chef competition, being given some strange ingredient I was supposed to make taste amazing.

And guess what? I did it.

Here’s my recipe, which I adapted from here and here.

Roasted Golden Beets with Balsamic Glaze

– 4 Golden beets
– Drizzle of olive oil
– Sea salt to taste
– 1/4 c. Balsamic vinegar
– 1 Tbsp. Honey
– Salt and pepper to taste

1. Wash, peel, and slice the beets into 1/4 in. slices.
2. Arrange in a single layer on a pan, and drizzle with olive oil and sea salt to taste.
3. Roast at 400 for 20-25 minutes, until soft and golden brown.
4. In the meantime, add balsamic vinegar, honey, and salt and pepper to a small sauce pan. Bring to a boil over medium-high heat, then reduce to a simmer for a couple minutes until thickened.
5. Arrange beets in serving dish, and drizzle with balsamic glaze. Serve immediately.




I Lost Track of Time.

I am fully aware that I’m a terrible blogger.

I haven’t posted any recipes in about two months… This is mainly because I haven’t cooked anything besides frozen pizza and spaghetti since well before we moved. Life gets busy! So, since I don’t have any exciting new recipes to share with you, I thought I’d just update you with all the many changes in my life.

First of all, we moved from Idaho back to Redmond, Washington to live with my parents. Not the most ideal situation, but hey, it’s free, and we have a car to pay off.

We also bought a car. It’s a 2008 Honda Pilot. We still have not named it 😦

This is the only picture we have of the car. That’s the guy that sold it to us.

I settled my employment (as a nanny) before we moved, so I’ve been working since the week we got here. Josh searched for an internship for a couple weeks, but when he didn’t hear back, decided to go back and work for Home Depot again this summer. He’s such a hard worker!

Just a few short weeks after we got here, my parents made the decision to sell their house, and it’s been a whirlwind ever since! We all work long hours, but in the evenings and weekends, we’ve been sorting and boxing up our stuff, fixing up the yard, looking for new housing, and doing a lot of heavy lifting.

If I live through this long enough to ever cook another recipe again, I’ll be sure to post it. 🙂

Marvelous Mexican Food

Oh, man. There’s this woman named Emily in Rexburg selling a bunch of Mexican food yesterday and today, trying to make some extra cash before her baby comes. I ordered at least one of everything, and just went to pick it up about twenty minutes ago. It smells SO amazing.

I decided to buy some from her because tonight my Josh comes home! He’s been gone since Wednesday to Seattle to meet with a bunch of companies about internships. He’s working hard, but I sure do miss him. Knowing how much he LOVES his Mexican food, I thought this would be the perfect thing for him to come home to! Problem is… his flight lands much later than I’d anticipated, so I’ve got to keep this warm for about 4 hours.

This smell is going to taunt me longer than I think I can withstand. I was telling Josh earlier that I wish I had grown up in Mexico, simply so I could have learned to cook like that.

That being said, you might see some new Mexican recipes up on the blog, while I experiment my way through!

Career Goals

When I was younger, I had very specific career goals. Though I had no experience in dance, artistry, or fossil-digging, I was solid on the idea that one day I would be a dancing-paleontologist-who-paints. Oh, and a mom. “And one day, when I’m a mom, I’m going to buy my daughter that giant lollypop, because I’ll actually love her.” I actually remember telling my own mother that. I also named all my stuffed animals cute names, like Rose and Abby, to get back at her for not naming me something cute. But that’s beside the point.

I’ve grown up to realize that my career goals have not changed all that much. I want to be a psychologist, and a professional chef, and a yoga instructor. A cooking-psychologist-who-yogas. Oh, and a mom. “And one day, when I’m a mom, my kids won’t even know what a lollypop is, because we’re gonna be sooooo healthy.”

I decided I want to be a yoga instructor about 10 days ago. I don’t know when, or how, whowhatwhenwherewhy, but it’s going to happen 🙂

Here is my plan of attack:
1. Figure out how to put my leg behind my head
2. Do a headstand
3. Levitate while I meditate
4. Be a yoga instructor

On a more serious note, I actually really do enjoy yoga. I started a 30-day yoga challenge from Yoga with Adriene, knowing absolutely nothing about yoga. Today I reached the half-way mark, and I just feel the need to shout it from the rooftops!

What I like about this yoga challenge is that it’s perfectly do-able with my schedule. Each video is only 10-30 minutes long, generally on the shorter side. That’s really helped me to be able to get in a habit, knowing I can easily squeeze it into my morning. For me, it’s less about the work-out, and more about starting my day right, getting connected with my body and the earth. (And when I’m done, I get to drink a smoothie 🙂

I highly encourage you all to try it! Just give it thirty days. You don’t need any special equipment or money or clothes. Heck, you could even do it naked! (In the privacy of your own home, of course). You’ll be amazed at how flexible your body can become in just a couple days. Each day holds its own rewards.

So join me on this journey! Feel free to comment and let me know what you decide 😉


Strawberry Banana Green Smoothie

Okay guys, you gotta try this one. We’ve been making a lot of green smoothies lately, throwing together different recipes. Some were pretty good, some…. not so good. But this one… this one takes the cake. I took one sip and just knew I had to share. And the color of it is just beautiful!

I mean, just look at that color!
I mean, seriously, just look at that color! 

Strawberry Banana Green Smoothie


  • 1.5 cups vanilla almond milk
  • 1 handful spinach
  • 1-2 kale leaves
  • 1/3 cup vanilla yogurt
  • splash of orange juice
  • 1/2 banana (that’s all we had, but I would totally add more in the future.)
  • 2 cups frozen strawberries
  • 4 ice cubes


  1. Put almond milk, greens, and yogurt into your blender. Blend on the highest setting for 30 seconds – 1 minute, depending on your blender, making sure you get a good vortex going.
  2. Splash in some orange juice (don’t be stingy!), and the banana, strawberries, and ice. Blend until smooth.

Soup-er Easy Chicken Noodle Soup

For those days you “just can’t even”.

This is the type of soup you crave when you’re sick, but don’t have the energy to make it. And then you look at the recipe and realize, “by golly, that looks easy.” My favorite part about this recipe is that it makes so much. I can put some in the freezer for another sick day. I got the recipe here, but I’ll post it the way I decided to make it.

This picture does not look appetizing at all- I actually took this when I was reheating the frozen leftovers, so that's why the noodles are all chopped up. I promise it looks and tastes amazing!
This picture does not look appetizing at all- I actually took this when I was reheating the frozen leftovers, so that’s why the noodles are all chopped up. I promise it looks and tastes amazing!


  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 cups carrots, chopped
  • 1 rotisserie chicken, shredded, and skin/bones removed.
  • 8 cups chicken broth
  • 6 ounces macaroni noodles (shells would be great in this, too).
  • Sprinkling of parsley
  • Salt and pepper to taste


  • In a large pot, sauté carrots and onions in the olive oil for about 5 minutes
  • Add chicken broth, parsley, salt, and pepper, and bring to boil
  • Add in shredded chicken and noodles and cook (at a boil) until noodles are done

My Husband, the Chef

I know, I know. I am so great at blogging. I wish I could tell you that these last three months have been full of me slaving over the stove every day making delicious, healthy meals for my hunky husband. But mostly it’s been the opposite.

I got sick a few days before Christmas, and have not been able to catch a break. First it was the stomach flu, then a sinus infection, then back to a regular cold, and now another sinus infection and the beginnings of strep. Hurrah for antibiotics!

In these past few months, Josh has had his own little cooking adventure! He’s learned to make canned soup on the stove (instead of the microwave), he’s made more quesadillas that you can imagine, and he’s even worked through some real recipes while I lay on the couch and say “now add some salt. Not too much!!” I’m so proud of him.

Anyways, to make a long story longer, I’m back in it, baby! Well, as soon as I’m better. In the mean-time, I’ll post my super-easy, super-fast, super-yummy chicken soup recipe.