Weekend Eats n’ Treats

Hey guyz! I have a bunch of little things I’ve made here and there this weekend that I figured I would share with you.

Where to begin…

Friday night my mom tried a new recipe using the Bullet while I was either taking an exam or studying, two of my main Summer 2013 functions.

Citrus Garlic Shrimp


  • 1-1.5 lbs shrimp
  • 1 tb lime juice
  • Skinless whole lemon
  • 4 large basil leaves
  • 4-5 garlic gloves
  • 1/4 cup olive oil

She blended the whole lemon, basil leaves, and garlic cloves together in the bullet blender to create the flavor packed sauce for the shrimp, let the sauce and shrimp sit in a sealed container in the fridge for 15-20 minutes, then cooked over medium heat for 4-6 minutes.

The picture does not do it justice, but I was a little taken back by the BRIGHT green of this dish. So delicious though!

On Saturday morning I went for a run at around 10:30 AM thinking I would sleep in and still go for that morning run. I was sadly mistaken. I guess little old me forgot that it gets hotter as it gets later in the day, A LOT hotter. It was scorching out. I actually didn’t think I was gonna make it back. Melting before I arrived home seemed like a definite possibility. I guess this just stands as yet another reason to continue with those early morning runs.

This is me post-run, in rosy red, fiery condition. That’s when ya know.


Because my mom picked up her favorite rye bread from Great Harvest Bread Co. a couple of days ago, she naturally had to cook up some corn beef, a family favorite and Irish tradition. Although corned beef isn’t known for reaping outstanding nutritional benefits, as it has a high sodium content and can be fatty (not our kind though!), it sure is tasty and pairs ever so nicely with rye bread.


Apparently when my mom was pregnant with me she would always crave this sandwich. At the time, she was working in Georgetown and would walk to the same deli for her lunch break everyday to get this. Haven’t you ever heard that what your mother eats a lot of during pregnancy will be a favorite of yours? It worked out that way for me anyways, and actually my brother too.

This sandwich is obviously a treat. Something like this every once in a while won’t kill ya.

I’ve been meaning to make more juice/smoothie/shake drinks lately, but haven’t. Here’s my dilemma: so many recipes call for frozen banana to thicken and give that ideal consistency. But the thing is– I don’t like bananas. It’s a consistency thing and super unfortunate.

I’m thinking maybe I will just get over it and stick it in there. Maybe I won’t even notice. As for now though, I’m sticking to non-banana drinks. I’ll get there one of these days.

I actually just made this one up as I went.

Apple Almond Spinach Smoothie


  • 1 whole apple diced
  • 2 handfuls of spinach
  • 2 tb almond butter
  • 3/4 cup almond milk
  • 1 tb chia seeds
  • 1 tb flax meal
  • Pinch of cinnamon

I saw Monsters University last night with one of my good friends from school, Alanna, who actually lives in the Northern Virginia area too. Such a cute movie, and so applicable to our lives, as college students. Kind of. Okay so maybe not, but boy I sure wish I could major in scaring. That would be the life.

You know what movie time means though, right? Movie snacks!

This was my concoction for the feature presentation:


It was a little mix of Original Puffins cereal, pretzel thins, and raw almonds. I thought I did a pretty swell job of combining flavors that compliment each other well.

Who buys concessions from the movies anyways? It’s way more fun to sneak in your own treats. Am I right?

This morning, I took the oatmeal route. My mom picked up some Bob’s Red Mill Steel Cut Oats from the store, a favorite of mine ever since I started getting the oatmeal from Jamba Juice at school. The oats are just a little smaller, denser and apparently are packed with more nutrients. Score!


Cinnamon Apple Walnut Oatmeal


  • 3/4 cup steel cut oats
  • 1 apple diced
  • 1/2 cup walnuts
  • 2 tb almond butter
  • 3/4 cup almond milk
  • 1 tb chia seeds
  • 1 tb flax meal
  • Pinch of cinnamon

After church, my mom and I made a quick trip to Whole Foods, my favorite grocery store ever. We don’t make it there as often as I would like, but when we do, I’m in heaven. The store is so fresh and filled with amazing super foods, plus there are always samples (huge plus!).

I’ve been meaning to try some new bars that I’ve been hearing wonderful things about, so we picked up a few…


It’s our very own energy bar sampler platter! I’m so pumped to try all of these bars in all their different flavors.

My mom and I also wanted to try some of the Vega brand smoothies. They’re completely natural and have had great reviews.

I’ll make sure to keep you updated on how I’m liking all of these products!

I roasted some garbanzo beans a little bit earlier, a snack I have all the time at school, as its so easy to prepare.

Balsamic Roasted Garbanzo Beans


  • 1 can of garbanzo (chick peas) beans
  • Balsamic vinaigrette
  • Italian seasoning

Dry the beans with paper towels. Let sit to dry for 10 minutes. Preheat oven to 400 degrees. Place beans on pan (I used tin foil to avoid mess). Cover beans with balsamic vinaigrette and sprinkle seasoning. Let sit for intensified flavor. Place in oven for 25 minutes.


Crispy on the outside, soft on the inside. Such a perfect, light snack!

Well tomorrow starts my second summer session at NVCC. I’m done with Macroeconomics and am not moving onto Microeconomics. Unfortunately, the section I was enrolled in was cancelled and I had to quick find a new one for tomorrow! Stressful, much? The only night class offered is in Woodbridge, so I will be taking a morning class this session, and have to take off time from my internship. 😦

Because the class starts at 9, it will be just about the same routine as getting up and going to work at 9. About the same distance, traffic and all. Hopefully all goes well with the class and my professor tomorrow! I could only find one review for her out there…scary…

Well enjoy the rest of your Sunday all! Chow for now.

10 thoughts on “Weekend Eats n’ Treats

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