Thursday, 30 July 2015

Clif Kid Zbars

the importance/absolute necessity of keeping nutritious, portable snacks on hand is something i take seriously.

whether it's weekend road trips, hikes, or just day-to-day errands, i'm always prepared;  fruit, nuts, homemade energy bites, and occasionally, protein bars, are all necessary.

when it comes to bars, i have a few go-to's, CLIF Bars being one of them.  
white chocolate macadamia nut & coconut chocolate chip, i'm in, twist my arm.
so when the company reached out to me, promoting their new CLIF Kid Zbar, i was eager {as were the littles} to taste test the day away.  we come by it honestly.
the new bars debut in three delicious flavours - chocolate chip, chocolate brownie and iced oatmeal cookie.  
nutritious and portable, they're organic, soft-baked, whole grain, and crafted just for kids.  with a nutritious blend of carbohydrates, protein, fat and fibre, they are perfectly portioned for the little ones and provide them with the nourishment they need for all of our summer adventures.
obviously R & i favourited the iced oatmeal cookie flavour, while L preferred the brownie
thanks CLIF Bars, you've made two new fans and will be the perfect addition to our lunch boxes come september.

Monday, 27 July 2015

maple- glazed salmon w/ pineapple salsa

after an amazing weekend away with one of the best girls i know, i came home to my 3 favourites & a fur mutt.
being greeted at the door with hugs and 'i missed you mom' was pretty great, until i walked in the kitchen to a chilled glass of rose, and an amazing dinner marinating in the fridge, a girl couldn't ask for more.
but then the ice cream came...
a winning weekend all around.

maple-glazed salmon w/ pineapple salsa

4 (6-ounce)salmon filets
1 tablespoon maple syrup
1 tablespoon teriyaki sauce
1 tablespoon pineapple juice
1 teaspoon minced fresh ginger
1 clove garlic, mashed
pineapple salsa (recipe follows)


{marinade} place salmon filets in a resealable plastic bag.  combine marinade ingredients in a non-reactor bowl or measuring cup.  pour marinade over filets and refrigerate from 1-24 hours.

in a grill basket sprayed with cooking spray.  grill the salmon.  skin side down.  over hot coals.  flip after 2 to 3 minutes and cook fro another 1 to 3 minutes, or until desired doneness.  serve with pineapple salsa.

pineapple salsa

1 medium size ripe tomato, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, deseeded and finely chopped
1/2 cup pineapple chunks, fresh or canned
1 teaspoon salt
1 tablespoon sugar


place all ingredients in a small, non-reactive saucepan.  simmer over low heat for about 5 minutes.
cool.  refrigerate until ready to serve with salmon.

recipe: courtesy paula deen

lake life | baynes lake

i was lucky enough to spend this last weekend with one of my best friends at her trailer on the lake in BC.  road trips are my thing.  frequent stops along the route to local attractions, snack pick-ups, and sing offs are how i will always choose to spend my time.  

here is a look at what two girls, a dog, and a hyundai had in store.
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