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Summer is going to end soon, and before that I need to make a few recipes with summer peaches. Yes, Texas has best sweet summer peaches. I decide to make this Peach upside down cake. Upside down cakes have been in my do list for a long time, however, I am not comfortable with making caramel worried that it is going to break my teeth.

After serious search I found that there is an easy way to making upside down cake. I adapted few recipes and mixed and made this one. I always like to make cakes with fresh fruits, because their marriage is always fruitful. Yes, fruity top with buttery cake layer. Even though pineapple upside down cake is classic, this peach upside down cake is a good one too.

I like to use fresh fruits, but if you want you can use canned ones. Sweet aroma of summer-fresh peaches, nothing can beat it. Peaches, perhaps more than any other fruit, belong purely to summertime. There’s no out-of-season substitute for a truly glorious peach. Among the stone fruits I like are peaches and mangoes.  I have interchanged them both in recipes.  I like to spice them up with exotic cardamom. It is regarded as the queen of spices and is one of the most expensive spices, ranking third, the first and second being saffron and vanilla, respectively.

Coming to buttery cake base, trust me it is delicious and moist with Greek yogurt, milk and butter. I used square pan, but if you want you can use round pan which makes your cake looking pretty. If you are like me, think about the convenience of serving, then go for square pan as you can get individual slices with two slices of peach on the top.

This is a great cake you can make ahead, even you refrigerate them it will retain it freshness for a couple of days. Next time when you are going for potluck or get together like me, just make this and take along with you. Your friends and family will love it.  If you can get fresh peaches then try it now or use canned one for year  around.

I can’t believe we are half way through this pregnancy! Everyone keeps telling me that once you hit 20 weeks, then it just flies by. And I’m not going to lie, I really need it to not fly by TOO quickly because I feel like we still have so much to do!

I haven’t done any pregnancy updates on TWK yet, and I’ve been getting questions on how I’ve been feeling, and what I’ve been doing differently during pregnancy. So I though it was about time for an update…

How I’m Feeling

The beginning of the pregnancy was pretty rough, I was extremely nauseous ALL the time, and got sick a handful of times during the first trimester. I pretty much lived on a diet that consisted of toast and crackers. I was extremely fatigued (as are most women in the first tri), and really had to practice giving myself a lot of grace for feeling like an unproductive human in society for two months straight.

But then when I hit about 14-15 weeks, things really took a turn. The nausea started to subside, which immediately made me feel so much better! It felt like a Christmas miracle when vegetables actually started to sound appealing to me again, ha!

At about week 18, I also started to see a huge difference in my energy levels. I mean, let’s be real, I still get tired way quicker than before I was pregnant, and still take a nap on most days. But overall, I’m not feeling the need to sleep all day every day. Hallelujah.

Food -> Cravings + Aversions

Because I felt so sick during those first couple of months, nothing really sounded good to me. Except for toast and oatmeal. Those two things were my lifeline. I had a strong aversion to chicken, and still kind of do most of the time. Vegetables did NOT sound good to me, every time I tried to make myself eat a salad, I would just want to gag. This is how I knew pregnancy hormones were a real thing, because not wanting vegetables was so not like me!

But once the nausea started to subside in the second trimester, all of those normal foods started to sound good again. I could handle vegetables, and I have been really craving fruit. Mostly apples, berries, citrus fruits, and watermelon. I’m pretty sure I’ve been eating my weight in watermelon.

Exercise

I am still going strong with teaching my CycleBar and barre classes! Starting this week though, I am lowering the number of classes I am teaching per week because I am trying to really listen to my body. And my body is telling me that it needs a little bit of a break. I am still definitely able to move pretty well on the bike, but I just know that I need to tone it down a bit.

This will give me the opportunity to actually do some of my own workouts at home, which I’m so excited about. Up until now, all of my classes have been taking up all of my energy, so I’m pumped to be able to start incorporating some more prenatal pilates/yoga/weights into my routine.

I really attribute staying active (even when I was feeling sick) to the fact that I really haven’t had too many aches and pains thus far. I’ve had a few moments of lower back or hip pain, but that hasn’t happened often and I think its because of exercise. I know the common pregnancy pains will definitely get worse as the baby gets bigger, but I am so grateful that I haven’t had too much of that during the first half of this pregnancy.

Self-Care

I’ve been trying to make sure that I really take care of myself throughout this pregnancy to ensure that I can feel my best. Other than regular exercise and incorporating lots of nutrient dense foods, I have been doing a few self care rituals that have been so beneficial.

Epsom salt baths have been my best friend. I’ve been better about doing them during the second trimester so far, and they have helped so much! I haven’t really had any swelling yet, and I think the baths have helped with that. Epsom salt provides magnesium, which can help with tension and sore muscles, so any time my muscles are a little sore, a bath is happening! This can also help a ton with back and hip pain, so I’m sure I’ll be using them for that in the future too.

I’ve also been taking the time to stretch, relax, and meditate every single day. Even if it is just 5 minutes, it does wonders for my mind and body.

Honestly, I think the biggest thing I’ve been allowing myself to do more of is SLEEP. I’ve had a lot of restless nights throughout this pregnancy, mostly due to the fact that I’m already getting a little uncomfortable when I lie down at night (and the belly isn’t even that big yet!), so I’ve been letting my self sleep in a little later, as well as take naps when I need them. I used to feel guilty and unproductive if I let myself nap too often, but now I’m embracing it and I feel so much better. The work will get done eventually, so I just keep reminding myself that I’m growing a human and that requires rest!

Highlights

I think the coolest thing that I’ve experienced so far is getting to feel the baby move around all the time. I think that is probably every mom’s favorite part of pregnancy. It is so bizarre to feel her jump around in there, and every time it happens, I can’t help but smile.

Kenny finally got to feel her kick from the outside the other day! I had just had some coffee, and she was doing gymnastics in there! I could tell she was kicking harder than normal, and luckily I was with him so he could feel her too! (I very rarely have had caffeine, so I guess when I drank that cold brew, she went a little nuts!)

Another highlight is that I’m finally starting to get a bump! It took a while, but she’s out there now! Trying to dress myself every day has been interesting all of a sudden. Nothing fits quite like it did, but I can still fit into a lot of my regular clothes. So I’m kind of in that in-between stage right now. I don’t mind though, I’m super grateful for this little bump, and I feel really lucky to be growing this little girl. That being said though, I’ll take any advice I can get on maternity clothes.

Sweet Gifts

Our friends are THE BEST, and baby girl has already received some of the cutest gifts. I am so grateful that she is going to have so many wonderful people in her life.

I will be back in a few weeks with another update!

Nov 26

Delicious pumpkin chicken chili with black beans and quinoa! This protein packed delicious gluten free dinner can be made in your slow cooker for an easy, hearty dinner. Perfect paired with a side of cornbread.

Everyone’s raging about the Instant Pot and meanwhile I’m over here still obsessing over my slow cooker like an old school Martha Stewart. Guys, I really need to get with it.

Good news is that I’m about to drop it like it’s hot because I just ordered an Instant Pot during Cyber Monday. To be completely honest, I also got approximately 63 other things (mostly for myself and our home) and realized that I most likely just got sucked into buying things just because there was a sale. YOLO

*sips another glass of wine while shopping on the Nordstrom app*

Before we get into the recipe, I want to know how FREAKING thankful I am for all of you. I kept thinking about it over Thanksgiving and just want to say thanks for making my recipes and being such an awesome, supporting and encouraging community.

You never cease to make my days brighter. So again, thanks for being here!

Okay, okay! Enough with the sappy stuff, we’re on a chili mission, people.

After the whole Thanksgiving shebang was over, I made a big batch of chili and cornbread, followed by my chocolate snickerdoodles for Tony’s family.

I always loved to make chili, because not only is it easy to throw together, but it also fills your home with coziness that warms you from the inside out. Often I call it ‘therapeutic chili’ because let’s face it: everything’s better on a snowy night in with a binge-worthy show on netflix and a warm bowl of your favorite chili in your hands. I know you agree.

This pumpkin chicken chili is CRAZY GOOD and full of nourishing ingredients. You wouldn’t think that adding pumpkin puree to chili would work well, but I’ve found that it adds a unique creaminess and sweetness that offsets the spicy chili flavors perfectly. Plus it gets rid of the canned pumpkin you have lurking in your cupboard. Whoo hoo!

I added quinoa and black beans to the recipe for both nutrition and texture. The quinoa helps to thicken the chili, but not overly so. The black beans give it depth and earthiness. All I know is that it’s worth making and enjoying with a side of pumpkin cornbread muffins.

Of course like most chili, this one is freezer friendly! Or you can make it for meal prep for the week. Whatever your heart desires.

Enjoy a big nutritious bowl for me. If you make this recipe, let me know by leaving a comment below and rating the recipe! You can also follow me on Instagram and tag #ambitiouskitchen so I can see what you’ve made. ❤️ xo!

In Texas, this is one of those no-brainer appetizers. I actually grew up eating quail this way. My Dad would bring them back from hunting all day and he would grill them on a big steel smoker out in the yard.

Quail…not so “relatable” for a food blog…or Los Angeles! Haha.

I usually make these with chicken but I had some pork chops that I needed to use and thought that sounded mighty tasty too. Pork on Pork!

This is hardly a recipe…You simply cut up the pork chop (or chicken) in to 2 inch pieces, give or take, and wrap with bacon. I cut my bacon in half so it doesn’t wrap around more than once.

A bit of seasoning and a sliver of jalapeño….

Then pace them on a cookie cooling rack. This gets the bacon crispy all around and gives the grease a drip tray.

Then bake for 20 minutes on 375 degrees.

Enjoy!

Damn Delicious Meal Prep is a beautifully photographed cookbook with 115 easy and healthy recipes.  So if you are looking for meal prep ideas for breakfast, lunch, dinner or snacks, this cookbook has you covered. 

I must admit, I am not always the best at meal planning and meal prep.  I have been known to sometimes look inside my fridge, pantry and freezer and scratch my head to come up with a dinner meal idea.  I was desperately in need of some inspiration and this book does that brilliantly.  All the dishes look so mouthwatering and the best part they are easy to make or prep ahead for meal time. 

Personally, I loved all the smoothie recipes. Breakfast is the hardest meal of the day for me to plan for and get enthusiastic about.  I usually get lazy to make a smoothie in the morning because I know I have to gather all the fruits/veggies and ingredients to make it. I simply don't have the time to do that in the morning when I am running around trying to get the kids off to school.   I loved Chungah's idea of prepackaging these healthy smoothie pouches and leaving them in the freezer.  Now morning breakfast is quick and simple because I just pop one out of my freezer and add the liquid recommended in the recipe to blend it all together. I love being able to have a quick and healthy breakfast on the go that did not leave my kitchen looking like a disaster area.  

This book also provides you with ideas for delicious food bowls, mason jar soups and salads and so much more. I loved so many of the dishes, but today I made the Thai Basil Chicken Bowls - http://bit.ly/damndeliciousthaibasilchickenbowl
 
This meal quickly became a family favorite.  I can have it prepped and on the table so quickly that it's easier than getting take-out.  I love that!
   

Photo Credit: Chungah Ree

• Ham, Egg, and Cheese Breakfast Quesadilla - http://bit.ly/damndeliciousbreakfastquesadillas
• Salsa Snack Box - http://bit.ly/damndelicioussalsasnackbox
• White Chicken Chili - http://bit.ly/damndeliciouswhitechickenchili
• Sweet Potato Nourish Bowls - http://bit.ly/damndelicioussweetpotatonourishbowls
• Berry Beet Smoothie - http://bit.ly/damndeliciousberrybeetsmoothie
• Mason Jar Chicken and Ramen Soup - http://bit.ly/damndeliciousmasonjarramensoup

Disclaimer:  I was given a complimentary copy of  Damn Delicious Meal Prep by Chungah Rhee to review.  All the opinions expressed here are my own.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Source: http://www.kitchensimmer.com/2019/03/damn-delicious-meal-prep-by-chungah.html

Now that I'm on summer break, however, I'm trying to be better about serving fresh vegetables and this one from weelicious is just perfection. It takes barely any effort, and as long as you have the time it takes to roast in the oven, you're good to go.

I would never ever have thought to infuse broccoli and cauliflower with Asian flowers, but I'm glad somebody did. This was awesome, and my kids inhaled it. I combined the leftovers with some couscous and grilled chicken for a perfect lunch.

Roasted Asian Veggies
from Weelicious

• 2 Cups Broccoli Florets
• 2 Cups Cauliflower Florets
• 2 Tbsp Low Sodium Soy Sauce
• 1 Tbsp Toasted Sesame Oil
• 1 Tbsp Toasted Sesame Seeds

Preheat oven to 400°F.

Place florets on a greased baking sheet, top with soy sauce and sesame oil, and toss to coat evenly.

Bake for 30 minutes until golden, then sprinkle with sesame seeds.

Serve.

Source: http://lacucinadilauren.blogspot.com/2011/06/roasted-asian-veggies.html

Orange Lemon Marmalade – flavored with vanilla and cinnamon; can be easily cooked on your stove top in about 15 minutes.

Orange Lemon Marmalade can be easily cooked on your stove top in about 15 minutes. It is flavored with vanilla and cinnamon that go very well with all kinds of citrus.

The only work you need to do is to peel the fruit. When you peel oranges and lemons, remove all white parts because they are pretty bitter.

Please do not put orange and lemon rind in your jam unless you can get organically grown ones. Conventional agriculture uses horrible fungicides which penetrate citrus rind and cannot be removed.

Orange Lemon Marmalade is fantastic on croissants or toasts with a bit of butter. Accompanied with a cup of latte, it makes perfect continental breakfast.

This recipe was first published on: January 30, 2016



recipe source: homemadebyb.blogspot.hr

Last year was record-breaking for the RV industries, and particularly the Thor and Winnebago companies. Winnebago’s sales went up more than 75 percent in 2017. Analysts have described the RV market as being “on fire,” and Millennials are a key demographic for RV companies.
With that popularity, comes increasing demand from renters but also growing competition. For example, according to Outdoorsy, they have more than 1,130 RV rentals available in San Diego alone.

Owners have to keep up with the design trends and know what discerning renters are looking for if they want to remain competitive.

The following are some popular RV design trends this year.

Minimalism

RV renters, and particularly the highly coveted Millennial group of renters, really tends to like minimalist design concepts. In fact, they often embrace minimalism in multiple areas of their life.
Minimalism works well in RV design concepts because it’s clean, fresh and uncluttered.
Keep the accessories to a minimum, color palettes light and airy, and decorate with the use of natural items, like a potted plant.

Vintage

Another popular design trend that renters might like is the vintage style. This works especially well in a classic Airstream vehicle. You can provide renters with a throwback to days gone by.
Incorporate vintage style with items like quilts or antique accessories.

The idea of using a map as wallpaper on a feature wall is also a fun way to integrate a vintage sense of style into the interior design of an RV.

Luxury Elements

Something else that renters might like in an RV is the inclusion of some elements of luxury. For example, providing an espresso machine or a high-end coffee maker can be a perk that goes a long way in the eyes of your potential renters.

Another way to include some luxury is by splurging on more expensive bedding. There’s nothing more inviting for any traveler than a bed that looks clean, inviting and super comfortable.

You don’t have to go overboard, but do think about what a more high-end renter might appreciate.
You can also think about what your renters might enjoy when they’re actually in their destination and include some of those items. For example, what about portable hammocks and inflatable hammocks? They’re hugely popular and can be a great addition to a camping trip.

Finally, wherever you can try to add storage space. Even if renters are only going to be in the RV for two or three days, they’re going to want and need storage space. Look to all the tiny house shows and websites if you want some guidance on how to creatively incorporate additional storage.

…......

Source: http://www.kitchenandresidentialdesign.com/2018/06/popular-rv-design-trends.html

Members of Sky Symphony Kite Display Team will be on hand throughout the festival to help children create their own kites and display their amazing talents in the Cotswold skies. 

The festival will comprise a variety of talks, workshops and herb walks. Internationally aclaimed herbalist, Anne McIntyre, will be joining us on Saturday afternoon to discover the herbs of the Sanctuary.

Saturday evening will be a lively occasion with an hour of Open Mic followed by the West Midlands band, Goodall.

This year we are introducing a new children's programme and we're delighted Bruce Lowe can join us for two drum workshops at 12.30pm each day.

Sunday's events will highlight more of our forgotten herbs and a history of magical herbs from the Greeks until present day with David Sutch. 

To see the full programme go to http://www.springfieldsanctuary.co.uk/

During the festival I shall also be signing copies of my new herb book, Playing with Herbs . This is a culmination of the last fifteen years working with others who want to learn more about our wonderful plant allies.

More details about Playing with Herbs can be found here

Source: http://kitchenherbwife.blogspot.com/2017/08/haste-to-festival-8-10th-september.html

Bring on the chips! And give those chips a tasty dip–this fresh, fruity, not-to-spicy salsa. For the quickest and easiest homemade Mexican salsa, use canned tomatoes, but if you have a little time and fresh tomatoes are seasonally abundant, go with the fresh. 

Click here to PIN Homemade Mexican Tomato Salsa!

Just five straightforward ingredients, tomatoes, garlic, onion, green serrano chile, and cilantro, mixed using the pulse button on your food processor or blender, make this delicious chunky homemade salsa.

For a respectable tomato salsa, fresh chiles are essential. Choose the finger-size serrano chiles for their citrusy notes, although jalapeño chiles make excellent tomato salsa too. For milder tastes, scrape out and discard the seeds and veins. For a bit more heat, include the seeds and veins.
JUMP DIRECTLY TO RECIPE

Using canned tomatoes, this chunky salsa  comes together in 10 minutes! You can use regular or fire-roasted, diced or crushed, your choice.

If using fresh tomatoes, roast them on the grill first. The skin easily slips off after roasting. Since the grill is already hot, why not give the chiles a char as well? There’s no need to peel the skins off the small charred chiles.

This go-to homemade Mexican salsa is infinitely more flavorful, more vibrant, and much classier than store-bought salsa!

Make yourself proud. Dress up your chips and dip with homemade salsa.

Of course you’ll want to serve your homemade Mexican tomato salsa with more than chips. Make it to go with your favorite breakfast eggs, or potato nachos, or colorful tacos.

Taste the love. Savor the difference. Eat your heart out Herdez.

LOL: People like to say salsa.

Have a fabulous week–get in the kitchen make your own awesome Mexican tomato salsa!

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** This is an update of the Mexican tomato salsa recipe, migrated over from my no longer live muffintalk blog. The photo in the pretty blue dish is from that blog post.