20 August 2014

The Blue and White House

The Rauth Home
The Blue and White House, 2014

Mr. Rauth and I moved into The Blue and White House in 2012. Built in 1911, our home is 974 square feet of blissful charm, original kitchen built-in, delicate windows, two bedrooms, two closets, one bathroom, doors that swell with the heat, original hardware, the most amazing ocean breeze and a stoop that was made for sitting to watch sunsets. We love her dearly and feel blessed to be making memories within her walls. I document her beauty and the memories we make on Instagram as #scenesfromtheblueandwhitehouse.

Little Blue House
We knew she had potential from the moment we met. She just needed love. This is her before picture.


Home Tour 2013

 The Rauth HomeThe Rauth HomeThe Rauth HomeThe Rauth HomeThe Rauth HomeThe Rauth Home

Fall 2012

The Rauth Homeimage #scenesfromtheblueandwhitehouse  #scenesfromtheblueandwhitehouse #scenesfromtheblueandwhitehouse #scenesfromtheblueandwhitehouse #scenesfromtheblueandwhitehouse #scenesfromtheblueandwhitehouse

Christmas 2012


 The Rauth HomeThe Rauth HomeThe Rauth HomeThe Rauth Home#scenesfromtheblueandwhitehouse#scenesfromtheblueandwhitehouse
  

Strawberry Mojito Shakeology


Stawberry Mojito Shakeology

1 serving

Ingredients

  • 1 scoop Strawberry Shakeology
  • 1 - 1 1/2 cups water
  • 7 frozen sweet strawberries
  • 5-7 fresh mint leaves
  • juice from 1/2 lime
  • Ice

Directions

Blend until smooth. Enjoy!

18 August 2014

Slow-Roasted Tomatoes

Slow roasted tomatoes are one of my favorite summer and fall vegetable dishes. Warm from the oven, they are nature's candy. Piled on top cripsy French bread, they make the perfect late-summer bruschetta. They are a fresh twist on store-bought sun-dried tomatoes and a delicious topping to cottage cheese or avocado (sprinkle a few chili flakes if you are feeling spicy!).

Slow Roasted Tomatoes



Slow-Roasted Tomatoes

Ingredients

  • 1 pint mini heirloom or cherry tomatoes, washed and sliced in half lengthwise
  • 1 tablespoon good olive oil
  • 5 whole garlic cloves (don't peel them)
  • 5 fresh thyme sprigs
  • 5 fresh oregano sprigs
  • salt and pepper
  • any other mixer of herbs you have on hand (see cook's notes)

Directions

  1. Preheat oven to 250 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a bowl, combine the tomatoes, olive oil, salt and pepper and mix to coat (see cook's notes).
  4. Dump tomatoes onto the cookie sheet and turn so all are skin side down.
  5. Scatter garlic cloves, thyme and oregano on top of the tomatoes.
  6. Bake for 3 hours, checking at 2.5 hours to make sure none are burning. if your tomatoes are on the larger side, you'll bake for closer to 4 hours. Just keep checking every 30 minutes, starting around 2 hours to make sure nothing is burning.
  7. Remove from the oven and let cool.
  8. Throw away thyme and oregano sprigs; reserve baked garlic for other uses (garlic bread, pizza, pasta, etc.).
  9. Store tomatoes in a mason jar with a drizzle of olive oil on top (about 1/4 a tablespoon, max) for up to three weeks in the refrigerator.
  10. Serve as an appetizer with water crackers and goat cheese or toss in pasta, salads, etc.

Cook's Notes

I start with this basic recipe and add different seasonings. They are all delicious on tomatoes, so really use what you have on hand. Some of my favorites: a pinch of powered rosemary, 1/4 teaspoon herbs de provence, 1/4 teaspoon italian seasoning, fresh lavender sprigs.

Heirloom Tomatoes  


Week 1 of 21-Day Fix is Done!

Week 1 of 21-Day Fix by Christi Rauth

 Week one of my 21-Day Fix is complete!

Every day challenged me physically and mentally.
Every day made me stronger.
Every day made me more confident.
Bring on Week 2!

Weight :: (⬇️ 6 lbs)
Waist ::  (⬇️ 2.75")
Hips ::  (⬇️ 2")
Chest ::  (⬇️ .5")
R Arm ::  (⬇️ .75")
L Arm ::  (⬇️ .75")
R Thigh ::  (⬇️ .5")
L Thigh ::  (⬇️ .5")
Sweat Smile Sparkle Repeat
Week 1 of 21-Day Fix by Christi Rauth Week 1 of 21-Day Fix by Christi RauthWeek 1 of 21-Day Fix by Christi Rauth Week 1 of 21-Day Fix by Christi Rauth Week 1 of 21-Day Fix by Christi RauthWeek 1 of 21-Day Fix by Christi Rauth Week 1 of 21-Day Fix by Christi Rauth
Make time for it!

Toes on the Mat

God Calls us to be managers of our temples not slaves to our workouts by Christi Rauth

13 August 2014

Poppy Seed Chicken Salad

Poppy Seed Chicken Salad by Christi Rauth @ Burlap & Basil



Earlier this year, we celebrated one of my dearest friend's soon-to-be nuptials. Aunt Linda made this delicious Poppy Seed Chicken Salad - I've never seen women scrape a bowl of Chicken Salad clean - and ask for seconds (there was no shortage of food, either)! I made a few changes to Aunt Linda's original recipe and also adapted the Chicken Salad to fit within the Beachbody® 21-Day Fix® program. I've listed both below; the 21-Day Fix® recipe is listed second.

The Poppy Seed Chicken Salad is slightly sweet, with a hint of mustard and onion. Both recipes are winners!  In the Cook's Notes, I've included some serving ideas, as well as additions if you want to add color and texture. Enjoy and let me know if you try either recipe!

Poppy Seed Chicken Salad

Serves 4-6 entree portions


Ingredients

  • 4 boneless, skinless chicken breasts
  • Kosher salt and fresh ground pepper
  • 1/2 cup finely chopped green onions
  • 1 tablespoon 2% fat Greek yogurt (you may also use mayo or vegenaise)
  • 1 lemon, juiced
  • Nutmeg
  • 1 cup sugar
  • 2/3 cup apple cider vinegar
  • 4 teaspoons dry mustard
  • 3 tablespoons onion juice (buy cocktail onions and use just the juice)
  • 2/3 cup quality oil (extra virgin olive oil, sunflower oil, grapeseed oil)
  • 3 tablespoons poppy seeds

Directions

  1. Preheat oven to 350 degrees.
  2. Generously season the chicken with Kosher salt and pepper.
  3. Bake for 30-35 minutes. Do not over cook!
  4. Let cool and shred with your hands or a fork.
  5. While chicken is cooling, make the dressing in a mason jar. Combine sugar, apple cider vinegar,  2 teaspoons of the dry mustard, onion juice, 1/3 cup oil and poppy seeds. Shake well until combined. Set aside.
  6. In the bottom of a mixing bowl, combine Greek yogurt, lemon juice, 2 teaspoons dry mustard, 1/8 teaspoon nutmeg.
  7. Add the shredded chicken and green onion to the mixing bowl and mix to coat chicken.
  8. Add 1/4 cup of the poppy seed dressing to the chicken mixture. Combine. You don't want to drown the chicken in the dressing, so start with a 1/4 cup and add a little more if necessary.
  9. Let sit for at least 30 minutes. Serve room temperature or cold.

Cook's Notes

  • Add color to your Poppy Seed Chicken Salad! Chopped celery, dried cranberries or cherries, chopped green apples, purple grapes or pecan halves are all delicious additions!
  • Fill croissants, pita, lettuce cups or bell peppers with the salad. Or eat it as-is!
  • Poppy Seed Chicken Salad will stay fresh in an air-tight container, in your refrigerator, for 4 days.


21-Day Fix® Poppy Seed Chicken Salad

Makes 3-4 protein portions

Ingredients

  • 2 boneless, skinless chicken breasts
  • Kosher salt and fresh ground pepper
  • 1/4 cup finely chopped green onions
  • 1/2 - 1 tablespoon 0% fat Greek yogur
  • 1 lemon, juiced
  • Pinch of nutmeg
  • 2 teaspoons dry mustard
  • 1 tablespoon onion juice (buy cocktail onions and use just the juice)
  • 1/2 tablespoon quality oil (extra virgin olive oil, sunflower oil, grapeseed oil)
  • 3 tablespoons poppy seeds

Directions

  1. Preheat oven to 350 degrees.
  2. Generously season the chicken with pepper and a little Kosher salt.
  3. Bake for 30-35 minutes. Do not over cook!
  4. Let cool and shred with your hands or a fork.
  5. In the bottom of a mixing bowl, combine 1/2 tablespoon Greek yogurt, lemon juice, dry mustard, pinch of nutmeg, onion juice, oil, poppy seeds and green onions.
  6. Add the shredded chicken and mix to coat chicken. If it tastes dry, add another 1/2 tablespoon Greek yogurt. If you need it spicier, add more dry mustard or black pepper.
  7. Serve room temperature or cold.
Poppy Seed Chicken Salad 21-Day Fix® Style! 
Poppy Seed Chicken Salad Power Salad 21-Day Fix Style

29 July 2014

Overnight Oats - Healthy & Delicious On-the-go Breakfast




Overnight Oats make the morning routine so much easier! I make a large batch of the oats on Sunday and toss together the Overnight Oat jars each morning (or the night before). They are the perfect healthy, filling, balanced, on-the-go breakfast.

Overnight Oats

makes about 2 cups of Oats

 

Ingredients for the Oats

  • 1 cup rolled oats (not quick cook)
  • 1 1/2 cups almond milk (I use Whole Foods 365 original)
  • 1/4 cup chia seeds
  • 1 ripe banana
  • 1/2 teaspoon quality vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger (optional)
  • pinch of nutmeg (optional)

 Toppings for the Oats

  • berries
  • slivered almonds
  • hemp seeds
  • coconut

 Directions for Overnight Oats

  1. Use a container with an airtight lid to make and store the oats - a 3-cup capacity for a single recipe is enough room for mixing.
  2. In the airtight container, mash one banana.
  3. Add oats, almond milk, chia seeds, vanilla, cinnamon, ginger and nutmeg. Mix well with mashed banana.
  4. Store in the refrigerator with airtight lid for up to 5 days.
  5. To serve, scoop desired amount into a bowl or jar. Top with desired fruit, almonds, hemp seeds, coconut, etc.

Cook's Notes

I double the recipe for one week's worth of breakfast for me. We top with whatever fresh fruit we have - berries, stone fruit, watermelon, etc. Enjoy!

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