“True love is the soul’s recognition of it’s counterpoint in another”
Owen Wilson in The Wedding Crashers
I love that my husband knows which mug I prefer for my morning coffee.
I love that he scrapes the snow of my car on these cold snowy mornings or gets the fireplace going on these chilly nights.
I love that he always thinks about little things that make me and Briana smile.
I love that he randomly brings balloons for our vivacious 7 year old.
I love that he is the man that can make me smile without much effort.
I love that he shares his super soft oversized long sleeve T-shirt so I can sleep in it.
I love that my daughter can’t live without our hugs and kisses.
I love that she wants to be tucked into bed.
I love that she won’t go to sleep until her daddy is home.
I love that she always considers the feelings of others.
I love her sweetness and all the beautiful pictures she draws for us.
I love her determination and sassiness.
I love that my family gets together to eat on most weekends.
I love the family photos that flash on our TV when it’s in stand by mode.
I love our fishing trips, vacations, bowling, movies, camping in the living room, backyard get togethers, road trips and foodie adventures.
Today, tomorrow and every day I want them to know how much I love simply having them around.
Originally I planned on making something more Valentine’s Day appropriate but since the web is already filled with hundreds of V-Day dessert recipes I decided to scratch that idea. Instead I bring you a simple, delicious and nutritious salad because when you’re done eating all those sweets, you’re going to need to detox from sugar and eat something healthy.
But just in case here are my favorite V-Day desserts.
- 2 boneless skinless chicken breasts
- 1 cup uncooked quinoa
- ½ cup shredded carrots
- ⅔ cup shredded red cabbage
- ⅓ cup canned chickpeas, drained and rinsed
- 2 tbsp fresh parsley
- salt & pepper
- italian dressing to taste
- ½ tsp cayenne pepper (optional)
- Bring two cups of water to a boil, season with a little salt, add quinoa, reduce heat to simmer. Cook until all the liquid is evaporated and quinoa is tender. Uncover, fluff with a fork and let stand while you work on the rest.
- Preheat a grill pan. Coat with a little olive oil.
- Season chicken breasts with salt and pepper. Grill 5-6 minutes on each side, until the chicken is fully cooked and no longer pink inside. Let cool, then cut into small bite size pieces.
- In a large bowl, combine quinoa, chicken, carrots, cabbage, chickpeas and parsley. Season with salt and cayenne. Stir in italian dressing to your liking.
- Perfect when chilled, great the following day for lunch.