How’s the week been going?
All’s well here.
My friend Caitie comes to town tomorrow from Massachusetts and I am pumped! We’ve been friends since we were 14 and have so many fun memories together. She’s my lil travel buddy and we’ve gone on a few really fun trips together.
Can’t wait to explore California more with her Friday-Monday when we go on a road trip up to San Luis Obispo.
I’ve been really big on cooking/baking at home lately. Maybe it’s because it’s winter or because we’ve been trying to save more/eat out less.
I’ve stumbled upon so many great recipes online lately, mainly from other bloggers, and literally as soon as I read some of them, I’m out the door to grab all the ingredients.
Here are the two newest recipes I love.
CURRY CHICKEN SALAD
I found this recipe after one of my favorite bloggers, PB Fingers, said Danielle Walker was one of her favorite bloggers. There’s no recommendation like a blogger’s recommendation, haha!
When I was scrolling through Danielle’s Instagram (her site’s called Against All Grain, by the way) and saw a post about curry chicken salad, I immediately was like, “CLICK!”
I love anything curry and anything chicken salad, so this was a match made in heaven for me.
I’ve tried Trader Joe’s version, but to be honest, I’m not the biggest fan of it. Maybe it’s too salty?
In an attempt to plan out my lunches for the week (wraps and/or lettuce cups), I decided to make this meal on Sunday and portion out after.
This came out so great, guys. Sam loved it too. The crunch of the grapes and cashews really adds something special and the curry powder I used was so tasty.
There’s also celery, red onion, mayo, and carrots in the mix—FYI.
Yummmmm. We’re set all week for lunches now with this goodness.
And, it may not look like much here… (poor lighting)… but this is some DAMN GOOD chicken salad. I love the spices, mint, and nuts.
Now that we’ve covered the main meal, here’s a super tasty after-supper treat for you and yours that I loved making.
BAKED APPLE DESSERT
This dessert can be done paleo, gluten-free, vegan, and nut- and dairy-free, so what’s not to love?!
When I was thinking of making dessert using tart apples, I instantly thought of baking them with lots of rich flavors like cinnamon and nutmeg.
The “Thriving On Paleo” blog was one of the top ones I noticed when doing research and after reading her blog post, I knew I had to give it a shot.
This is a really straight-forward recipe to follow. Plus, you can even make this ahead for a party if you’d like. Luckily for me, these were going to be consumed right after I made them. 😉
I think what takes these apples to the next level is the filling… how could a sugary, nutty mixture not be delicious especially within a soft baked apple?
We added ice cream at the end to ours, but that’s totally optional.
Looks good, huh?
Cooking is so fun. I’m getting addicted to it, haha. 🙂
If you have any great recipes you want to send my way, I would love it!
Have an awesome rest of your day,
Other Recent Posts:
The Wrong Road
Fun In The Kitchen
Our Mini Getaway To Wrightwood, CA
Happy New Year!
Super Easy & Delicious Chicken Parmigiana
Lady Gaga Joanne World Tour
A Very LA Christmas
Christmas Cookie Extravaganza