One of the things that I liked about doing Sunbasket for a few weeks, besides getting to try new things we wouldn’t normally try, is it inspired us to try some recipes on our own–like we used to do. When we first started dating, we’d get together on the weekends and try new recipes (our favorite cookbook was one of Martha Stewart’s) and we’d try new recipes each week. We’d open a bottle of wine and spend several hours in the kitchen cooking, talking, having fun.

That has obviously changed. Sadly, the leisurely cooking evenings kind of disappeared, especially when we had Logan. Quick dinners were a must. We definitely got into a rut with the same five or six meals and it got boring. So Sunbasket was a nice change.

In the spirit of that, we tried some fun recipes that were really good.

The first was one of the Sunbasket recipes in one of the books we got in our deliveries. It was slightly hard to follow the recipe because there weren’t measurements, but we were able to “wing it” and kind of guess on the amounts of stuff. And it was SO DELICIOUS! It might be one of my favorite meals we’ve had in a long time,

Salmon with Dijon sauce, quinoa, and green beans

The above is the recipe we worked off. Michael cooked the salmon and green beans and I made the dijon sauce (it was so so good!!). I subbed out wild rice instead of the quinoa because it was quick and easy.

Topped everything with the sauce, capers and chopped parsley.  Everything was so delicious. I am still thinking about that meal and the sauce was amazing. Like, want-to-lick-the-plate amazing. We will most definitely be making a variation of this recipe again soon!

The next recipe was kind of a “throw everything in the pot” kind of meal, but it turned out great. We had leftover chicken from when Michael smoked it, plus I had to use up the chicken broth and coconut milk from the previous recipe. So…coconut chicken curry soup!

I didn’t follow a recipe so I’ll just give a rough idea of what I did. What’s nice about this soup is that can add whatever veggies or meat you have on hand. Tofu would be great. Broccoli, spinach or kale would be good, too.

Saute in toasted sesame oil:

Diced onion

Diced Shallots

Cubed Sweet Potatoes

Chopped Carrots

Green Beans

Minced Garlic

Add 3 cups of chicken broth, 1 cup water and bring to a boil then reduce heat

Add a can of coconut milk (I used light coconut milk)

Add turmeric, curry powder, pepper and powdered ginger

Add 1 spoonful of Ground fresh chili paste

Dash of fish sauce

Let simmer for as long as you want

When you’re ready to eat the soup, squeeze some fresh lime juice in it and top with cilantro. 

The soup turned out great. I was really happy with it. It was savory, sweet and spicy–all my favorite things! And, I had the soup for lunch the next day and it was EVEN BETTER!

Finally, the last new recipe we tried was this one from The Kitchn:

Skillet Chipotle Chilaquiles with Eggs

The flavors in this dish were really tasty. We both loved the smokiness of the chipotle peppers and sauce.

We will most definitely make this dish again! The only flaw was our fault, the eggs were overdone so they weren’t runny and that kind of makes the dish.


Topped with cojita cheese, avocado chunks, diced red and white onions, cilantro and a little bit of lime juice. So so good! Another winner!

Let’s Experiment, Shall We?


I had some apprehension about biking to work last Wednesday. I woke up with a little knee pain and went back and forth in my head about whether or not to bag it. I finally decided to just go for it. I foam rolled before I left the house and then drove to Sellwood to bike part way to work.

The ride was actually really good. My knee didn’t bother me at all. I forced myself to take it easier and go a little slower. I did push it once to pass someone that was going too slow, but other than that I did okay.


It was a nice start to the day. My knees were achy throughout the day but the ride home wasn’t bad–knee wise. On the other hand, the wind had picked up and it was the worst I’ve experienced in the afternoon. I’m used to the wind tunnel in the mornings on the Springwater trail, but the afternoon? This was a first.

Not only that, the wind was HOT. It was probably only 87 degrees that afternoon but the wind was super hot and felt like a wall. The wind was so strong that I felt almost like I was biking backwards. It was very, very difficult. My heart rate was super high for me (175!!!) during this ride. That was shocking.



Definitely burned a lot of calories on that short ride!

I’ve been doing a little experimenting lately. I was just bored with the regular meals I was having for dinner and wanted to try something new. Or newish. Here are a few dinners I had last week including:


On Monday night I took a rest day and wanted something low(ish) in calories for dinner. I decided to try something new with the salmon. I made some foil “boats” and then mixed a few ingredients in a bowl: soy sauce, rice vinegar, and brown sugar. I brushed the foil with some sesame oil and then seasoned the salmon fillets with pepper and poured the soy sauce mixture on top. I sprinkled it with sesame seeds and baked the salmon for about 17 minutes at 375 degrees.

While the salmon was cooking I made us salads. Butter lettuce and baby spinach, broccoli, tomatoes and some crumbled feta cheese. When the salmon was done I topped the salad with the salmon.


I thought the dinner was good and healthy, but rather dull. Michael felt the opposite way and liked it a lot. He said sometimes it’s okay for salmon to be simple. The soy sauce mixture was not overpowering.


Dinner was around 500 calories.


I tried a different way to prepare chicken this time. I was going to bike to work and I knew I’d be hungry and tired when I got home and wouldn’t want to wait an hour for dinner to cook.

I took three chicken thighs and put them in the crockpot. I seasoned with an Italian dressing dry mixture and then added one can of cream of mushroom and cream of chicken soup into the crockpot. Voila! It cooked all day long and the chicken fell off the bone. I know the gravy isn’t the most attractive color, but believe me when I tell you this was a great dinner and I’ll be making it again soon.


Michael and I both devoured it and he declared it was the best chicken! I liked it a lot too but would do a few things differently next time. I’d probably use one of those half chickens or a few boneless chicken breasts instead. I think it would be easier and create more meat to go with the gravy. We also had quinoa instead of rice and while it was delicious, it didn’t quite work as well as rice would have. I had a green salad on the side and dinner was around 700 calories total.


Apparently this meal was made all out of round food! But who cares what it looks like, it was a winning combination.


Michael grilled up some chicken sausages on the BBQ and I cooked a serving of gnocchi. Michael skipped the gnocchi since it isn’t gluten free and had leftover quinoa salad instead. I sauteed half of a squash picked from our garden, mixed it all together and drizzled some fancy basil olive oil over the top and dinner was served. I loved the combination and would make this dinner again.

Have you tried any new recipes lately?