Camping

This weekend some friends organized a camping trip and while we could only make it for 1 night of the weekend, it was a great time. I can’t say enough good things about the campground (except for the fact that it is already booked solid for the rest of the weekends this summer!)

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It was great to get out of the city, enjoy some fresh air (despite the rain!) and put our awesome camping gear to use.

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Here are our recommendations for those of you looking to purchase som

e gear. Although after reading this list, I might be forced to rename this post “Glamping“. We certainly weren’t “roughing” it.

Sleeping Bags: Kelty Cosmic Zero Degree Down Sleeping Bag

These kept Matt and I toast warm!

Pillows: Fillo™ Luxury by Nemo*

Sleeping Pads: Tuo Standard by Nemo*
We also had a “mattress” that you put the pads into but I can’t find that online

Grill: Coleman Perfectflow Inststart Portable Grill
Perfect for hamburgers!

Cookware Set: GSI Outdoors Pinnacle Camper Cookset
We didn’t use this because our friends had dishes but it is so easy to pack

Fun things: Travel Hammock, the ultimate spork! and of course, Matt never goes camping without this Leatherman!

*A good friend of my works for an incredible company, Nemo, which is up and coming (or maybe already here?) in the camping world. He gave us a ton of awesome stuff for our wedding AND the company donated a bunch of sample sleeping bags after Sandy to one of our groups doing relief work in the Rockaways. I definitely encourage anyone looking for innovative camping products to visit their website.

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This is how happy you will be if you leave the city too!

A Healthy-ish Dinner for Two

It is no secret that Matt and I aren’t very smart when it comes to eating healthy. Matt is constantly asking me questions like  “what is healthier? a bacon cheeseburger or a burrito?”

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Umm, neither. They are both like 10,000 calories. And I assume that anything containing vegetables is healthy even if it is cover in cheese or creamy salad dressing.

Last night, I finally started to recover from this and decided to make home-cooked meal for my hubby. I researched recipes on Pinterest before work, found one that I liked, pinned it, and wrote down the things I needed to pick up at the store.

Unfortunately, when I got home I soon learned that out internet and cell data wasn’t working so I couldn’t access Pinterest or my recipe. Luckily, Abby came to the rescue by texting me the recipe and step by step instructions. When one form of technology fails, thankfully there is always another!

The meal was pretty yummy and made for great leftovers today for lunch. In my mind, this was a healthy dinner but I am sure some of my more health-conscious blog readers will have a different opinion.

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Zucchini, Black Bean and Rice Skillet: (I made some slight modifications)

INGREDIENTS

1 tablespoon extra virgin olive oil (I thought about using coconut oil but I am still not sure that is actually healthier. Feel free to weigh in if you have an opinion.)
1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1 can (15 oz) whole black beans, drained, rinsed – I used Wholefoods brand, spicy version
1 can (14.5 oz)of fire roasted diced tomatoes, undrained
3/4 cup water
1 cup instant white rice, uncooked (I tried to substitute with quinoa, but didn’t realized until I got home that what I bought was actually couscous)
1/2 cup shredded cheddar and monterrey jack cheese blend

DIRECTIONS

  1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
  2. Add rice*; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese. Enjoy!

*I accidentally cooked my couscous ahead of time. I added it in and just let it simmer for 2-3 minutes to evaporate some of the juice from the tomatoes.