I left Charleston at noon yesterday. After being stuck in a couple traffic jams, I made it back by four. It’s such an easy drive and totally worth it. I love seeing my parents and being able to spend some time on the beach.
When I got back, I stopped at the grocery store to pick up some healthy items and ingredients to make tons of meals throughout the week. Summer is right around the corner (especially in the south), it starts getting warm towards the end of February, and I want to be shorts ready! That means eating clean clean clean and stepping up my workouts! I’ve been killing my running goals lately. I think it’s because I took my doctor’s advice and gave up running as much, and starting incorporating more strength training and yoga into my workouts. I started running 1-2 times a week for three months and now I’m working my way back up. Yesterday I ran 4 miles (all under 9 minutes) and today I ran 5 miles (all under 11 minutes). I was slower today because I had Grumples. (MORE ABOUT THAT LATER)
When I was in France, I fell in love with Chèvre Chaud (goat cheese salads) I had it once in Marseille and once in Amiens. I need to find a recipe for fried goat cheese, but until then, I made my own little version: fried goat cheese crumbles. And boiiiiiii were they delicious! They were so easy to make too. I want to experiment with mozzarella cheese and pepper jack.
All you need is:*olive oil, *italian bread crumbs, & *goat cheese.
The goat cheese is pretty crumbly. If you don’t want it to be crumbled and you’d prefer it sliced, freeze it for a while before slicing into it.
Coat the goat cheese in Italian bread crumbs.
Heat the olive oil on high and add the breaded goat cheese to the pan. Fry the coat cheese for about 2-4 minutes.
Use a spoon to scoop out the fried goat cheese and add them to a cold plate. Let the cheese cool for about 20 minutes.
I made a fresh crisp salad to put the fried goat cheese crumbles on. You could serve the goat cheese over grilled chicken, on a burger, or over a whole wheat cracker. The goat cheese is also a nice meat substitute for meatless Mondays or for vegetarians.
The salad had fresh chopped romaine, Roma tomatoes, red onion (you could argue that they’re purple), croutons, and diced avocado.
You won’t need a lot of dressing on the salad because the leftover olive oil and power of the goat cheese give a salad enough flavor.
My mom made homemade chicken and rice soup on Tuesday night and I brought home the leftovers to eat. Her soup was so good and I’ll post the recipe up today. My mom has really stepped up her cooking game and continues to impress me!
I will probably make the same exact thing for dinner tonight, but who knows! I won’t be home until late.
Salads are so filling and satisfying. I’ve been trying to kick my chocolate tooth at night and last night was day one! I was pretty proud!
Have you ever kicked your chocolate tooth/sweet tooth out the door? If so, what are your secrets! I bought emergency light pudding to put in the fridge!