Tuesday, May 19, 2015

Spaghetti {Squash} + Meatballs

I just finished a workout/dietician challenge at my local fitness studio! We did a low carb diet, so when I got a craving for pasta, I would turn to this spaghetti squash & meatballs dinner. My husband even loved it! If you want to be ambitious and make your own meatballs, go for it…however I love the Aidell’s brand of chicken meatballs so much that I don’t know if I will ever make meatballs again. You can really play around with seasoning and your favorite marinara sauce too. I love creamy vodka sauces, so that was my go-to choice. If you are trying to stay healthy with this meal (which I encourage) make sure you read your nutrition labels. Look for something with high protein, low sugar and low carb. Your spaghetti squash is of course not carby, your meatballs are good protein and if you choose a good marinara sauce with just a few ingredients then you have it made. This is a perfect light dinner that will leave you feeling full but not stuffed like a bowl of pasta would. Pair with a salad and no bread and you can enjoy dinner guilt free.


Spaghetti Squash
Olive Oil
Seasoning of choice
Aidelle’s Italian meatballs
Marinara sauce (I like Vodka sauce)

Preheat oven to 425 degrees. Cut the spaghetti squash in half with a very sharp large knife. The skin is really tough so you have to be careful with it! Pour about an inch of water in the bottom of a casserole dish and place the halves of spaghetti squash face down, skin up. Cook for 45 minutes to an hour, until the squash is soft. Let cool, then scoop out the middle part of the spaghetti squash, getting rid of the seeds similar to how you would clean out a pumpkin at Halloween. Once the squash is clean, shred the insides with a fork to create the “spaghetti.” Season with olive oil and seasoning of choice. Top with meatballs and marinara.

Thursday, May 14, 2015

International Biscuit Festival

Guys, it's time! It's time for the International Biscuit Festival!! This weekend the streets of Downtown Knoxville will be packed. And I mean, packed. Last year you could hardly find where one line ended and one began as you eyed the little buttery morsels. So, I have no doubt that this year will be just as huge of a success. I'm so excited to attend this year. Just in case you can't make up your mind here are a few of my photos from last year's event.

Hope to see you there!

Friday, May 1, 2015

May Calendar Download

Happy May Day, everyone! We hope you are ready for warmer weather and are enjoying the beautiful flowers in bloom. We look forward to enjoying the rest of spring and jumping right into summer with Memorial Day to end out this busy month ahead. I know I have a lot of graduations, birthdays and moms to celebrate this month. Enjoy spring time while it lasts...summer is just around the corner! Download your May calendar here.

Laurie & Alison

Thursday, April 30, 2015

Recent Work: Alison McQuain Photography Spring Mini Sessions

Spring is here! It was a beautiful day for my Spring Mini Sessions this year! I was so thankful for the weather and the beautiful scenery at the Knoxville Botanical Gardens. There is no way these sweet little girls won't bring a huge smile to your face!


Friday, April 24, 2015

TGIF: Thank Goodness I Found Al Fresco

The weather has me wanting to picnic. Dining al fresco is so relaxing and fun in the afternoon. I would love to gather up some friends for a Sunday afternoon picnic and chill out under some string lights. Anyone want to come set this up for me? I'll take any of these scenarios!


Wednesday, April 22, 2015

Workout Wear

Did you know it is just under 5 weeks until Memorial Day and 9 weeks until summer? Bikini season is so close! If you are hitting the gym or fitness studio like I am like crazy right now, feeling good about yourself when you are there is just as important as your end goal. I love having a fun workout mat that you are happy to roll out and a nice bag to pack everything into for your workout sessions…that way you want to use your gear! I have two Bkr bottles and switch them out every day when the other is being washed. Now that I am doing my best to get in 80 oz.+ of water a day, I need a good water bottle to get me through it! The trend of patterned workout leggings is awesome. I think it makes your workout even more fun when you have on some sassy fun pants and an inspirational tank to manifest your strength inside and out! Here are a few things from my workout wishlist:


Rio Leggings from Anthropologie | Namaste Tee from Anthropologie | Magic Carpet Yoga Mat from Anthropologie | Run Inspire Crop II from Lululemon | Runaway Retreat Duffel from Lululemon  | The Mat 3M from Lululemon | Love the Adventure Pants from Teeki | Rise In Love Tank from Be Love | 1 Ltr Bkr Lola Bottle from Bkr |

Tuesday, April 21, 2015

Tasty Tuesday: Lemon Garlic Lentils

Soup is one of my favorite things to make and eat. It usually involves one dirty soup pot and not much prep work. At least the soups I normally make. And the payoff...the payoff is yummy flavorful, hearty meals. And even tastier leftovers.

One thing I do have a hard time with is not making the same chili flavored soup in every season. I don't think I'm supposed to eat spicy chili when there are bright green veggies available in the spring....Or when I can't stop sweating in the summer. So, I have found a bright, springy soup that I tried over the weekend. You can find the original recipe here. I have tweaked it a bit. The finish product was so delicious but I was wanting more lentils than rice and a little meat. And a few veggies.

Lemon-Garlic Lentil Soup
lentils: 1 cup dry lentils + 4 cups vegetable broth
The original recipe said to use LePuy Lentils so I used the french lentils from my grocery store (any will work)
rice: 1/2 cup dry short-grain brown rice + 1 cups water + pinch of salt

soup base:
5-7 cups vegetable broth (depending on how much broth you would like)
2-3 medium juicy lemons, juiced -- (about 1/2 cup lemon juice total)
1/4 tsp lemon zest
1 tsp turmeric (I ground mine fresh)

1 large carrot halved and sliced
4-5 cloves garlic, roughly chopped
1 bay leaf
1/4 tsp black pepper
1/4-1/2 cup flat-leaf parsley, finely chopped (I used curly-leaf because it is growing in my yard)

Meat balls: 
I made about 2 cups of 1 inch in diameter turkey meat balls. I just wanted a few here and there to help fill my man's huge stomach. (Just one ingredient, ground turkey. The broth will season them.)

4-6 thin lemon slices
Add 1/4 cup chopped kale or spinach to the bottom of each bowl. It will wilt when the hot soup is poured over.


1. You can start off by pre-soaking your lentils for fastest cooking. Soak in warm salted water for about two hours before cooking. However; I did not pre-soak but can slow-simmered the lentils until tender. If soaked, drain lentils and add to a small soup pot along with two cups of veggie broth (I used chicken stock). Bring to a boil and them reduce heat to low and simmer for about 20 minutes or until the lentils are tender. This can be done a day or two before and cut down on your cooking time the day of. 

2. For the rice, prepare it in a separate pot at the same time you are cooking the lentils. Bring 2 cups of water, plus a pinch of salt to a boil, add the brown rice, cover with lid and reduce to a simmer. Simmer on low for about 30 minutes or until tender and most of the liquid has absorbed. For soup, you do not need to worry about making rice fluffy or waiting for all the liquid to be absorbed, since it will be re-hydrated by the soup broth anyways.

3. Add the meat balls to a large soup pot along with the remaining soup ingredients: lemon juice and zest, garlic, bay leaf, spices, parsley and broth. Bring to a low boil, then reduce heat to low and simmer until cooked thru (about 10-15 minutes). Add your rice and lentils a few minutes before serving. You don't want them to over-cook. Remove bay leaf before serving. Adjust salt, pepper, turmeric and cayenne (if you want) to taste if desired.

Serve soup warm with lemon slices as garnish in the soup.


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