Easter 2017

Even though it’s always harder to accept it’s Monday when the weekend was so amazing, I’m always thankful for weekends that recharge me! Friday started with Glutino corn English muffin with egg, cheddar, spinach, and pomegranate jam + fresh mango on the side.

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Fri-yay morning ‘do.

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I stopped by Kroger and grabbed a Clif bar for a snack. I thought the carrot cake was really appropriate to kick off Easter weekend. 🙂

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Dinner was really simple: tuna salad, crackers, pickles, and sauteed green beans. Matt got together with a friend who came into town, so I dined solo. For dessert, I made myself a smoothie, which hit the spot.

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I got up before Matt on Saturday and had Fage with thawed berries, Honeynut Cheerios, and peanut butter. I ended up laying back down with Matt for a while then made coffee with him while he made his breakfast.

I captured all three babies in this photo!

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Then I went to Bullman’s Kickboxing and Yoga studio for…KITTEN YOGA. It’s really a thing. Young Williams Animal Center joined with the studio to help these sweeties find their forever homes. Some of the class cost went to the shelter.

This was absolutely purrfect!

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I decided to treat myself to a late lunch at The Plaid Apron. They recently opened back up after renovating, and it’s gorgeous!

I chose their market salad with a biscuit. So many flavors, textures, and colors!

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I then spent the afternoon preparing our Easter dishes. Pickled Beet Deviled Eggs, which I found the recipe shared by TheFeedFeed on Instagram. The eggs had beet rings. So cool!

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Dinner was brown rice, seasoned simmered kidney beans, sauteed beet greens, asparagus, goat cheese, and some of the pickled beets.

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They turned out so well, and I was really proud! My hairdresser surprised us with this pretty tray from Asheville for our wedding. It made the perfect platter for our eggs!

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Easter Sunday couldn’t have been more perfect.

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Matt had a wonderful idea to use the pineapple juice, from making the carrot raisin salad, to make chia pudding. We enjoyed that as an appetizer while our baked carrot oatmeal did time in the oven.

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I used banana and pineapple, so it actually tasted a little like our wedding hummingbird cake. ❤ I combined Fage plain Greek yogurt with local honey for the frosting.

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It was delicious!

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After getting ready, Matt and I made a Mexi-Italian lunch of sorts. We used herbed mozzarella and sauteed beet greens warmed between corn tortillas and then topped with Fage and tomatillo salsa. It was so so good. Look at that bubbly cheese peaking out on the side. Mmm

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Jax is such a bully. 😉

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We had to take our shots out front. Love him!

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We got stuck in traffic, so SnapChat entertainment to the rescue!

When we got to his mom and step-dad’s, we ate some appetizers.

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Then the task of taking a photo. The wind had other ideas for my dress. Bahahah

Matt and his sweet momma!

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Matt’s carrot raisin salad was so good! Everyone loved it and went back for seconds, including myself.

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We went on a post-dinner walk, which I just love doing with him.

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My Almond Flour Cake with Lemon, thanks to Erin of Wellplated, was in-credible! I felt so legit when I used electric beaters for the first time in ages. Next up is a lemon meringue pie in my grandfather’s honor. Diane made a fruit salad that paired beautifully along with a dollop of Fage. It was in basically every dish. 😉 I forgot to add our chocolate covered almonds until after I snapped this photo. Whoops!

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The sunset was really pretty, but sadly, this photo doesn’t do it justice.

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I think we rather age like a really fine wine or sharp cheddar. 😉

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I was proud that we were able to prep our lunches right after we got home, and thanks to Diane, we had these containers.

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She gave us some yarn toys that she’d made, and we gently put one around Mason’s neck. Bahahaha! Doesn’t he look dapper?

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As always, I was so sad to see the weekend end! We do not get up to see his parents enough, but we always have the best time. I loved yesterday and believe it was our best Easter yet! I hope everyone had afabulous holiday as well!

 

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