The “Highlights” of the Week

Hey y’all!  How is your week starting off?  I hope very well!

This past weekend was so amazing because I got to spend it with Greg.  The highlight of it was that he slaved away in the kitchen for hours and made a truly delicious Italian dinner for two!

Now, he’s not used to doing this and yet he not only managed to make great food…

(Greg made grilled asparagus, Caesar salad out of scratch, and Shrimp Linguine! Yumm!)

(Dessert was store-bought, but great nonetheless!  That’s a mini cheesecake and my fave flavor or black cherry ice cream.  He sure knows my taste buds.)

…But he also put so much thought into every detail….

(A trail that led me to his apartment)

(And numerous candles all around the living room)

More than anything, I completely melted and felt so so blessed to experience this! I mean, all this for me?  Haha, but he doesn’t want me to get too used to it, and I definitely could.   Each day I am reminded of God’s faithfulness as I see what a great man Greg is.

This morning I had Overnight Oats in my PB&CO Cinnamon Swirl Jar with a side of watermelon and caffeine.

Then, I went to work with my student and at the end of the session we ended up dressing up Mr. Krabs as a superhero with construction paper.

For some reason, this really makes me laugh.  And smile.

I also decided to get highlights in my hair!

I went from all black to dark tints of brown.

Enter my new highlighted, and not so heavy and dark lookin’ do.

It’s a bit hard to see in this lighting! But they’re there!

I can’t believe that I’ve had the same hair color for more than 8 years!  The last time I had highlights, or any color for that matter, was in the 7th grade.  This time, I took Mother’s and Carrie’s advice to try dark, caramel tinted streaks.

I.LOVE.MY.NEW.BRIGHT.HAIR.COLOR.   I feel so refreshed!! Thanks Mother, Greg, and Carrie for the suggestion! Hehe.

Before heading out to the salon, I decided that I needed to listen to my body and make it an easy day.  Remember how important rest is?  If we’re not mindful of it, then we can easily make ourselves exhausted and physically sick.

Well, I didn’t fully work out today, but I did a few reps of 3 arm and upper body exercises:

• Bicep curls to shoulder press with 10 lb. each hand- 24 reps
• Deltoid flys with 10 lb. each hand- 16 reps <–Great for arms, back, and abs.
• Standing tricep kickbacks with 8 lb. each hand- 36 reps

I personally don’t think that rest days have to be completely sedentary ALL THE TIME, but a few movements here and there, or a fun hike on the trails, can make for a great relaxing activity.

Now, if our bodies are truly weak or ill, then we should definitely flat out rest.  It all comes down to being in tune with what our bodies and minds need at the moment.

Also, last week I promised to share the recipe to this dish right here.

Whether you think this looks good or not, I assure you–don’t be scurrrd to try this!! It is truly delicious!  But then again, tastes can always be subjective.  And if you’re vegan, then sorry! This is a seafooder’s dish.  I hope you’ll still be my friend?

Millet Shrimp Patties

Ingredients:

1 C raw peeled shrimp

1/4 C millet

1/8 tsp nutmeg

pinch of salt+pepper

1/4 tsp paprika

1 garlic clove

1/2 TBSP mustard (I used Dijon)

1/2 tsp balsamic vinegar

1/4 of an onion

Directions:

First, process the millet in a food processor.  Keep it up until it’s rather fine in texture. (I messed this part up and stopped too soon–but it was still good!)

Then, add the rest of the ingredients and process until it becomes ideal to press together into a patty form.   It will be pretty mushy.

Shape into patties of the size of  your palm and slightly flatten it out.

Grease a skillet and cook them on medium heat until they’re golden brown on both sides.  (Warning:  Your house will smell delicious!)  Voila!  Just put them on a plate or stack them in your favorite sandwich breads.

For the sauce, I basically mixed Greek Yogurt, green onions, honey, and mustard.  I think it would go better paired up with other condiments, however.

Serves 4.  Enjoy!

Boy, am I loving granola lately as well! Haha, when do I not love it though?  If you love the slight hint of espresso and you’re a sunflower butter fan, then this will be a hit.

I made these today as I had the sudden craving for clustery granola.

Sunflower Espresso Granola

Ingredients:

1 C raw oats

1/4 C buckwheat (I used toasted ones)

1/4 tsp salt

1/4 tsp baking powder+1/4 tsp baking soda

1 1/2 tsp espresso powder (You can sub it with coffee)

1/4 C sunflower seed butter (I used Sunbutter)

2 TBSP+1 tsp honey

handful of currants

1/2 tsp vanilla

3 tsp chia seeds

Directions:

Preheat the oven to 350 F first.  Then, line a baking pan with foil and lightly grease it with oil.  This makes it so much easier to clean up at the end!

Grab a medium bowl and with a wooden spoon, mix all the dry ingredients together.  Follow that with all the wet ingredients and thoroughly mix it up.

Pour it into the baking pan and gently+lightly spread it out.  It will not be super clustery, but clustery enough if you don’t spread the granola out too much.

Bake it for 14 minutes total, but toss it around a bit mid-way of baking.  Pop it back into the oven and bake until 14 minutes are up.

***Note:  You can definitely omit certain ingredients like the buckwheat if you don’t have any on hand.  Instead of currants, use raisins.  Be creative! But make sure you keep the essentials like the SSB and espresso.  You can buy espresso powder in stores like WF or Williams-Sonoma.

 I had it with some kefir and fresh fruit.

 What’s your fave granola thus far?

Do you try new things with your hair or go through beauty/fashion phases?

P.S:  Whoops…This was super long.

Grace & Peace,

Ellie <33

Tagged as: arm exercises, hair highlights, homemade granola, millet, patty recipe, shrimp, sunflower seed butter