Currently

I'm currently....

Watching.... The Immigrant. Jeremy Renner's indie movie, which came out last year in other countries, never hit theaters here and it yesterday became available on Netflix. After waiting over a year for this movie, I was super excited and got up extra early this morning to watch it before heading into work. No wonder it never made it to theaters. Not enough JLR that's for sure. And I don't think the plot line was solid, and there was way too much unnecessary showing of...stuff that I fast forward most of the movie. And he's not even in it that much!!! Definitely a movie to skip...grrr. Thankfully, JLR's Kill the Messenger will be hitting theater's this October.

Eating.... fruit and sandwiches. Can't.get.enough. I just had the juiciest peach of the year for a mid-morning snack. OhhEmmGee. I've been all over Peach Caprese lunches and putting berries in my mugs of fresh lemonade, and the sandwiches at Starbucks are deeelicious. Hello, Summer.

Planning.... the finishing touches on our new deck, which demolition removal started today!! FINALLY. It's been an irritating five weeks.

Reading.... Ugh. Ever his a reading slump? Well, I never have past two books. That's been my previous running streak of must-abandon-because-I-don't-have-time-for-this-awful-writing-excuse-for-a-book. Until this past month. If it's not a non-fiction book about food/health or a children's literature book, then it's been completely awful and I abandoned every one. I'm talking a bad five in a row here, one of which included the highly-praised The Goldfinch. What?! Who ARE you people that think this was 5-star great?! One of my co-worker's agrees. I'm picking up Fangirl next, and hoping to get out of this rut.

Inspired by.... my yoga programs at work. Especially my tween one last night. These young girls are definitely inspiring, not just in their attempts at practicing yoga, but in their dreams, journaling, goals...just hearing their chit-chat. Gah, I love my job.

Excited about.... MY BIRTHDAY!!! It's my birthday month, week, weekend! Woot. Woot. Celebrating with the family all weekend, which is exactly what I'll need once this hectic week comes to a close. Six programs in five days. In the midst of Summer Reading. Who was I when I planned this schedule back in April? Just stick me with an espresso IV.

With Love and God Bless,
Brindi

The Marketplace + a Kale "Chipotle" Bowl

Mr. B and I spent the morning of July 4th walking around the Hartville Marketplace and Flea Market. It's a huge deal around these parts, and I love going and finding great deals on produce, gifts, and little knick-knacks you didn't know you needed. Hartville Marketplace is open on a daily basis (except Sundays), but the outdoor farmer's market has shorter hours, and the mass flea market is featured on special holiday weekends, like 4th of July, Labor Day, and their biggest event, Memorial Day Weekend. People come from all over during these weekends, and it can get quite crowded and fast. Fortunately, we live less than 10 minutes away and can get there nice and early. Besides the fantastic Marketplace, a restaurant, collectibles shops, and gigantic hardware store are also in the area. (And that hardware store is insane!)

Anyhoo, it was definitely less crowded on The Fourth than when we went with my in-laws during the Memorial Day Weekend event. Holy frijoles. (Oh, but it was so much fun, and I found the cutest birthday/Christmas gifts. <--- Hey, it's never too early to shop.) This time I stumbled upon a quaint little coffee shop, and purchased these fabulous coasters, perfect for my coffee bar.

Along with the coasters, Mr. B and I scored on a plethora of produce, including blackberries, cherries(!), leeks, baby potatoes, tomatoes, and kale. A ton of kale.

However, by mid-week I realized I'd forgotten completely about most of the kale now dying in my fridge. So the other night I was determined to not let any of it go to waste; I was salvaging every last leaf. Kale salad. Sauteed kale. Kale chips. A list was running through my head of all the different ways I could quickly use up my leafy greens. But then on my drive home I really craved Mexican. Chipotle to be exact. But, as most of you know, Mr. B and I hardly eat out, and very rarely do we ever during the week. While it would have been much easier on my tired self to drive us to Chipotle, yet by the time we would have arrived (almost a half hour away), waited in the looonnnggg line, and then paid, I could have made a simple dinner using up the already bought ingredients at home. And that's just what I did.

With a couple (wilted) bunches of kale on the counter, and Chipotle on the brain, I did my best to use up my produce to create a quick and delicious meal of my own. Voila! My Chipotle inspired Kale Bowl. Mr. B thoroughly enjoyed this.

Kale "Chipotle" Bowl

Serves 4

1-2 huge bunches of kale, chopped (once sauteed, about a cup and a half)
1-2 T olive oil
1 1/2 c brown rice, cooked (I like mine with a decent amount of lime juice, and cilantro if I have it on hand.)
1 lb. lean ground turkey
homemade taco seasoning
3/4 c water
1 c zucchini, chopped
1 c leeks, chopped
1 c corn
1 c black beans
salt and pepper, to taste
toppings: tomatoes, avocado, plain Greek yogurt, salsa (cheese and tortillas, optional)

In a large pan, over med-high heat, saute kale in olive oil. Set aside. In same pan, cook ground turkey, chopped zucchini and leeks (use onions here if you don't have leeks). Once almost cooked, drain grease if needed, add corn, black beans, taco seasoning, and water. Simmer until thickened and water is absorbed, stirring often. Taste and, if needed, add salt and pepper. Assemble bowl: start with a layer of kale, a big spoonful of rice (I always keep a container of cooked rice in the fridge; it makes for a fast dinner ingredient), and a helping of the turkey mixture. Next top with chopped tomatoes, sliced avocado, yogurt, and a small dab of salsa. Or you can take Mr. B's route and enjoy it all on a flour tortilla or two.

Nutritional Information per serving (w/o tortilla and cheese, or topping options): 
510 Calories, 14 Fat, 38 Protein, 9 Fiber, 3 Sugar

And if you're ever in the Northeast Ohio Akron/Canton area, visit the Hartville Marketplace. It's a great day trip! Can't wait to run up there and do a produce re-stock this Monday.

With Love and God Bless,
Brindi

A Little Wednesday Inspiration

Because I need a whole lot of Jesus today. And maybe someone else does, too.

Newsboys' "We Believe" came on the radio today as I made my drive into work. There's no better feeling knowing God is bigger than whatever difficulties, struggles, differences, annoyances, hurts, or dilemmas I may be facing. No matter how copious or trifling.

Hebrews 12:2  says, "Let us fix our eyes on Jesus, the author and perfecter of our faith,who for the joy set before endured the cross, scorning its shame, and sat down at the right hand of the throne of God." (NIV) There are no truer and comforting words, my friends.


With Love and God Bless,
Brindi

My Beautiful Month

In case you aren't on Instagram, or don't follow me, here's a peek at my Insta-Life lately.
[*All photos are taken from my Instagram account.]

Daddy enjoying his Father's Day Pie.

Date night turned into a let's-wander-around-the-Market-District-and-spend-an-insane-amount-of-money-on-11-items.

Jewelry layering at its finest.

The only time I can hit my mat is when he's napping. The life of a dog owner :)

Daddy's girl :)

With Love and God Bless,
Brindi

A 4th of July {Morning} Celebration

Happy 4th of July!

We're celebrating America's birthday, and to kick things off we're digging into a big plate of my Red, White, and Blue Waffles. It's my favorite vegan waffles made with blueberry Greek yogurt, and topped with strawberries, banana slices, and a drizzle of raw Ohio Maple Syrup. Head over here for the waffle recipe.

I'm hoping the rest of my day includes a big plate of ribs (it's National Barbecued Ribs Day!), corn, and watermelon.

With Love and God Bless,
Brindi

Berry Elvis Protein Smoothie

IT.IS.HOT. I'm sweating just thinking about the humidity. Ugh. Add in the crazy amount of bugs.... I can't even take Mr. Darcy outside without making sure every inch of my body is covered. I have the kind of blood mosquitoes love. Yep, I'm that sweet. I appreciate your recognition of my irresistible self, but when the biting is causing bruising...KNOCK.IT.OFF.

I am not cool, calm, and collected. I'm hot, irritable, and a sweaty mess.

After a 6 am bout outside with Mr. Darcy, shooing away the bugs from me and him (poor thing), I'm in need of something quick and cooling to start my day. Lately, I've been downing this yummy, rockin' concoction. It's full of protein, fiber, natural sugar, and taste. Just the right amount of sweetness and creaminess to kick off any summer morning. I like to mix mine up, throw it in the freezer while I finish getting ready for work, and then grab it as I head out the door. (Along with my iced morning coffee, of course.)

Is it too early to say I can't wait for fall?

Berry Elvis Protein Smoothie

Serves 1 (or 2 as a snack)

1 c unsweetened almond milk
1/2-1 c water
1/2 c sliced strawberries (frozen works well here)
1/2 frozen banana
1 heaping T raw peanut butter (or your favorite nut butter)
1 heaping T cottage cheese
1 T chia seeds
1 scoop soy vanilla protein powder
handful of ice, if needed (depends on desired consistency)
Pinch of xanthan gum (optional ---> used to thicken smoothie)

Place all ingredients in a blender; puree until desired consistency. Pour into chilled glass(es) and enjoy!

Nutritional information for one smoothie: 410 Calories, 17 Fat, 15 Sugar, 35 Protein, 11 Fiber

With Love and God Bless,
Brindi

Photo an Hour

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This past weekend was a blast with my family (and the big surprise, my brother!). My parents renewed their wedding vows to celebrate 20 years together. Congrats, Mama and Daddy, and here's to decades more!

It's National Camera Day, so gather your loved ones and make some photo memories.

With Love and God Bless,
Brindi

Breakfast+Snack+Treat All in One

Well, hello!

[Whenever I say that, I always picture Robin Williams in Mrs. Doubtfire when he sticks his face in the whipped cream (I think it is?) so his ex-wife won't recognize him. And I say it like he does, "Well, hellooooooo!" I can't help it, my cousins and I were huge fans of that movie.]

Hmmm, anyhoo, I threw a bunch of ingredients in a bowl and discovered a quick and versatile treat.

This Breakfast Cookie came about because I was really, really annoyed with how quickly my bananas ripened. Most people prefer this; however, I do not. I strongly do not. I can't even stomach a banana if there are any brown spots, let alone stand the smell. And my kitchen reeked of overripe bananas. Something needed to be done immediately. So instead of tossing them like I occasionally do, I decided to mash them in a bowl and do something with them....?

At 10 o'clock last night, I searched what ingredients I had on hand and added some oats, nut butter, and chocolate chips. I was aiming for a breakfast bar. The mixture wasn't as thick as I intended, and rather than add more oats, I opted for some flax seed. Alas, my kitchen was sans flax seed. No problem, cookies it is!

These cookies are great. Fantastic. Healthy. Transportable. Delicious with just the right amount of sweetness to make you feel as if you're indulging. I was so thrilled with the turnout, I hadn't realized I'd already eaten three of the little gems until I went to take a photo. Soooo good. And the best part, store them in the freezer, and grab one when ya need it! It's as simple as that. You might want to make a double batch.

Perfect for breakfast, they remind me a little of baked oatmeal. A great snack throughout the day. Or as a guilt-free late-night treat. This morning I enjoyed one crumbled up on top of my plain Greek yogurt with berries. I felt a little indulgent. Awesome start to my day. :)

Breakfast Cookies

Makes 13 cookies

2 very ripe bananas
1 c quick-cooking oats (or rolled if it's what you have on hand; I did a combination in mine.)
1/3 c dark chocolate chips (or semi-sweet)
1 heaping T raw almond butter (or whatever nut butter fits your fancy)

Preheat oven 350 degrees. With a fork, mash the bananas in a medium bowl. Stir in the oats, chocolate chips, and nut butter. Scoop batter onto a baking tray, making scoops as round as possible.

Bake 12-15 minutes. Remove from pan and cool completely. In a tight container, store in fridge or freezer. (I prefer mine straight from the freezer, no need to thaw!) *Note: this recipe is quite easy to make gluten free and vegan.

Nutritional Information (per cookie): 44 Calories, 1 Fat, 1 Sugar, 3 Fiber, 2 Protein

With Love and God Bless,
Brindi