Opatija, Croatia
We spent a little time in Rijeka, Croatia in 2016, and then we drove along the coast to Opatija, it was beautiful!
#CRO5c-0416
Month: February 2017
Norway to Sweden
Sliding to Me
Swimming to Me
Friend’s Home
North Salt Lake, Utah
We had a delicious Italian meal at our friend’s home, it was yummy, and then it was time to RELAX and ENJOY! Notice my poor left big toe, the toe nail. That is what happens when someone steps on your toe, you can lose your toe nail. I might have to touch it up in photoshop! :^)
#RX11b-0217
Betta Fish
Alpine, UtahGranddaughter’s Tea Party
Ogden, UtahTea Party
Ogden, Utah
We went to our granddaughter’s birthday party and it was so fun, there were all these little 9 year old girls there for a TEA PARTY. They were so cute, as they held up their saucer, the cup and their pinky fingers in the air as they drank their tea (herbal tea or hot chocolate)! ENJOYING LIFE!
#FODR1c-0217
Straight On
Salt Lake City, Utah
The Salt Lake Temple was built by Mormon Pioneers and it took them 40 years to build. It was announced on July 28, 1847 and dedicated on April 6, 1893. The pioneers gave so much to build this Temple to their God. On the outside of the Salt Lake Temple is a gold plaque that says; ‘Holiness to the LORD The House of the LORD’.
#TESL69c-0217
Angel Moroni
Salt Lake City, Utah
The Angel Moroni sits on the highest spire of the Salt Lake Temple and is atop most Temples throughout the world. He is remembered for instructing and guiding the Prophet Joseph Smith to the Gold Plates, which Joseph was then able to translate into what we know today as The Book of Mormon. As a mortal man, Moroni was the last author in The Book of Mormon and his father was Mormon.
#TESP68b-0217
The Salt Lake Temple
Salt Lake City, Utah
Today we went to a friend’s sealing in the Salt Lake Temple. She and her husband are here from Switzerland and Giulia asked me to take photos of her and Pio at the Temple and at the dinner that evening. I usually don’t do wedding photos, but being they are here for only a week, I decided to do it for them. It was an absolutely gorgeous day, so before I went into the Temple I walked around it and took some photos of the Temple and the billowing clouds above it.
#TESL67b-0217
Countryside
Poggio Nativo, ItalyStir-Fried Green Beans
Last year while on a trip, we went to a restaurant and they served these green beans. They were so yummy, so when we returned home I tried them. They are quick, easy and healthy! ENJOY!
STIR-FRIED GREEN BEANS
1 bag pre-washed green beans
Extra Virgin Olive Oil
6 Cloves Garlic thinly sliced
Sea Salt
Lightly cover the bottom of a large frying pan with Olive Oil. Add green beans, garlic and sea salt to taste. Stir-fry on medium heat, mixing occasionally, until beans are tender.
#FOV3a-0217
Roasted Eggplant
This is a very delicious dish. I recently served it to company and they thought the eggplant were potatoes. It is also a very easy dish. I served it with roasted asparagus, you can see the asparagus cooking at the same time, below the roasted eggplant. A very easy, delicious and healthy meal! ENJOY!!
ROASTED EGGPLANT
2 Eggplants
Sea salt
1/2 Red Onion
5 Cloves of Garlic
4 Tomatoes
4 tablespoons Extra Virgin Olive Oil
4 tablespoons Balsamic Vinegar
2 tablespoons Italian Seasoning
3 tablespoons Fresh Parsley
Preheat the oven to 400 degrees.
Peel the eggplants and cut them lengthwise into four pieces each. Lay them on a cookie tray and sprinkle both sides of the eggplant with sea salt. Set them aside while the salt draws out the moisture.
Meanwhile, roughly chop the onion and garlic. Halve the tomatoes. When the eggplant is weeping- about 10 to 15 minutes- blot with a paper towel to remove the excess moisture. Cut up the slices a bit and place in a large bowl. Add the onion pieces, garlic and tomatoes. Add the olive oil, balsamic vinegar, Italian Seasoning and the parsley. Stir with a wooden spoon to coat. Place back on the cookie sheet with the tomatoes cut side up. Roast in the oven for an hour. The eggplant should be very tender. Remove the pan from the oven and let it cool a bit.
You can serve as is or over Quinoa.
Coconut Curried Tofu
This is a very yummy dish! I used tofu, but you can use chicken if you prefer. I added a tomato corn salad and broccoli.
Coconut Curried Tofu (Chicken)
1 lb. extra firm tofu diced or 2 lbs. chicken breasts diced
2 – 14 oz. can coconut milk
2 cups broccoli
1 – 5 oz. can water chestnuts
1 white onion
2 Tbsp. curry powder
4 cloves garlic, minced
1 tsp. ginger, minced
1 tsp. cinnamon
1/4 tsp. sea salt
Heat a large skillet over medium heat and brown the tofu or chicken. Add coconut milk, broccoli and onion.
Cook for 15 minutes
Add water chestnuts, curry powder, garlic, ginger, cinnamon and sea salt.
Reduce heat to medium-low and cook for 15 minutes more.
Option
Serve over brown rice or quinoa.
Serves 6
CHIA BLUEBERRY CEREAL
I’ve mentioned this yummy breakfast before. Today I didn’t add the banana, but instead I added blueberries, it was so good!
CHIA BLUEBERRY (BANANA) CEREAL
4 Tablespoons Chia Seeds
2 cups dairy-free milk
1 cup blueberries
2 Tablespoons raw, unsweetened, coconut
4 Tablespoons dried Goji Berries
2 teaspoon Hemp Seed Hearts
1 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
OPTIONAL
Top with fresh fruit
1 heaping teaspoon raw cacao
Stevia (to taste)
The night before you want your Chia Cereal, place all ingredients in a Mason Quart Jar, put lid on and mix by shaking. Place in refrigerator, then the next morning eat cold and ENJOY!
WARM OPTION: If you would like to enjoy the cereal warm, warm up some milk in the morning (warm, not boiling) and add it to the bowl of Chia Blueberry Cereal and ENJOY! (The original recipe is from Motiv8 America, I have adjusted it to my liking, now you do the same.)
Serves 4
#FOB1a-0217
