Monday’s Memory Maker: A Key To Our World

If you know HeliHubby and I through our blog or in real life, you have probably caught on to a few things about us.

We love to travel.

IMG_7045.JPG

I am quite the planner.

IMG_9375.jpeg

I have a {healthy} love for Disney, that Adam is slowly starting to appreciate.

IMG_8247.jpg

If I was a betting lady (and I am) I’d bet in 2018, Adam and I have spent more nights in a hotel than in our own home. You tell us when and where and  bags are packed and we’re out the door! Traveling has always been a big part of our relationship. While we were on our first date we traveled to the Georgia/Alabama boarder, just so we could say we crossed the state line, knowing it would make for a good story later down the road. We took our first trip together to New York City after only knowing each other for three weeks.  Adam works in aviation, I used to be a flight attendant, we got engaged in a helicopter, arrived at our Wedding reception in the same one and y’all know we just added, “Elsa,” our 1967 Cessna 182 to our family.

83E96767-399E-49CA-95AB-688FABD15D71.jpegRoad Trips, plane rides, cruises, you name it. If we have an opportunity seek a new adventure, we go explore!

IMG_6646.jpeg

Part of the traveling aspect I love the most is the planning. Researching the cities we’re visiting, finding the local favorites, best restaurants and things to see. I do it all! I’ve always been an organizer and planner. From planning Sorority functions to being hired for private event planning jobs, vacations for Adam and I or for family and friends. I am always planning. Don’t get me wrong, not ALL things are planned. We are semi-spontainous when we travel and in daily life. We do however, try our best to maximize our time while on vacation and planning correctly is a big part of that.

Since October I have gone to Disney World at least once a month. (The benefits of living within driving distance and having an Annual Pass.) Mickey’s Not So Scary Halloween Party in October, a “just because” visit in November, Mickey’s Very Merry Christmas Party with the family in December, another “just because trip” in January, ran the Walt Disney World Princess 10k in February, and in March for Spring Break and Spring Training. Now some call this a little extreme or even an obsession- ha! I like to think of it as a more enjoyable way to get in my daily steps. It doesn’t matter your reasoning for going or how old you are, Disney is always magical. From the moment you walk through the front gates, hear the music playing in the background and the smells of popcorn and cotton candy fill the air, you can’t help but get butterflies of excitement.

IMG_5414.JPG

Don’t you wish you were there now?

Friends and family heading to Disney always reach out asking for help in planning their Disney Trip- Where should they stay? What fast passes should they get? What’s the best character dining? I get giddy with excitement for them and all the fun I know they will have at Walt Disney World. I love having the opportunity to help them plan their magical adventure.

So……after countless friends and family suggesting, years of researching and thinking it over I’m taking the plunge and becoming a TRAVEL PLANNER with Key To The World Travel!

IMG_8346.JPG

PINCH ME!

Is this a dream? I have found a career path that ties all of my favorite things together, traveling, planning and Disney. I could not be more excited! So while I am going to be specializing in Disney Destinations, I can plan any vacation for you! Cruises, All-Inclusvies, excursions, you name it, I can plan it!

Thank you to all my friends and family that encouraged me to pursue this new path. Thank you for trusting me to help plan your vacations and referring me to your friends too! I am thrilled to be doing Travel Planning and can not thank each of you enough for your support while I embark on this new adventure!

IMG_5488.jpeg

Let’s get your bags packed and start planning your next vacation!

We hope you’re enjoying your Newly Newlywed or Nearly Newlywed adventures as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

Monday’s Menu: Yak&Yeti Dining Night

Adam and I just returned from Walt Disney World in Orlando, Florida. If you know me and follow along our Social Media outlets you’ve probably caught on that I LOVE Disney. This week on the Newly Newlywed Blog, we wanted to share all things DISNEY….starting with our menu today!IMG_7998.jpeg

We literally park hopped ’til we dropped on Saturday. Fourteen plus hours of Park Hopping fun.Before we ended our Disney day we had a fantastic meal (and service) at Yak&Yeti at Disney’s Animal Kingdom, a park that is quickly becoming a favorite! FullSizeRender-1.jpeg

Yak&Yeti is a favorite in the park spot of mine, especially for lunch. It is a perfect spot for a casual, great tasting meal. They are one of the few in the park restaurants that actually have a bar- which is so nice for those of us that travel alone- especially if you can’t or didn’t make reservations. At the base of Expedition Everest sits Yak & Yeti Restaurant, a table-service eatery serving delicious pan-Asian cuisine. Reservations are encouraged, but if you are unable to score them on your trip, pop by and add your name to the wait list or see if you can grab a seat or two at the bar. If you’re an Annual Pass Holder you are able to use your discount, but sadly they do not accept Tables Cards. Yak&Yeti is a Landry’s Inc Restaurant, meaning if you’re a Landry’s card holder and you don’t have reservations you can get the next open table and you can score dining points! Such a great perk to being a card holder!

{Note: You do have to have a park ticket to dine at this restaurant.}

So what was on our menu for the night? Just a few of my most favorite dishes of course! We did a wide range of sampling, since it was Adam’s first visit after all!

We started with their Dim Sum Basket, a new dish for me! It was filled with Pork pot stickers, shrimp siu mai, cha su bao and pork siu mai steamed on a banana leaf, soy lime dipping sauce. So tasty! The Pork Siu Mai was definitely my favorite part of the basket. IMG_8181.jpeg

After the Dim Sum Basket we snacked on their Ahi Tuna Nachos. This dish is MASSIVE. I often order it as my lunch and can never finish it all. It is Sushi grade Ahi, Asian slaw, crispy fried wontons, wasabi aioli, sweet soy glaze. So delicious! IMG_8261.jpeg

We ended our meal with my FAVORITE dish Yak&Yeti offers, their Chicken Tikka Masala. It is some of the best I’ve ever had and yes, Adam loved it too! It is a Boneless chicken breast dish, marinated in yogurt and freshly ground herbs cooked in a traditional Masala sauce with jasmine rice and garlic naan bread. It’s a bit spicy which is nice. The Naan was tasty, but if I am being honest, not the best we’ve ever had- it was a bit soggy. Our neighbors Neil and Kokil have spoiled us with our Naan! IMG_8255.jpeg

All and all we had a fantastic dining experience. The food was so good, the service was great (Mike the Manager visited our table multiple times) and we left stuffed! This was clearly not a Whole30 day for me, but a day at Disney and 15+ miles of walking, it was a well deserved and enjoyed meal! I am getting hungry thinking back to this amazing meal, aren’t you?

Have you tried Yak& Yeti? What’s your favorite dish? Do you have another favorite restaurant at Animal Kingdom? We’d love to hear about it and it to our list to try!

We hope your enjoying your Newly Newlywed or Nearly Newlywed {Disney Magic} moments as much as we are! Stay tuned for a Tuesday Travels Disney Edition tomorrow!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

Monday’s Menu: Whole30 Zoodle Spaghetti

Ok…ok.  I know what you are thinking. GROSS!

There is no way you can make a tasty spaghetti with zucchini noodles. I’ll admit, it doesn’t compare to the real thing and honestly, it might take a little getting used to, but with the right Whole30 Compliant Sauce and full of flavor meat it can be a delicious substitution and SUPER quick meal!

There’s no real recipe. I just sort of threw together ingredients hoping to end up with something edible. Scary, isn’t it?

IMG_4804.jpeg

You can use whatever compliant sauce and meat you prefer, this is just what I used.

Ingredients:

Trader Giotto’s Organic Spaghetti sauce with mushrooms  

Whole Foods pre-packaged Zucchini Noodles

Pederson’s Italian Ground Sausage 

In a skillet, brown sausage. You can dice some onion and add it to it for more flavor and extra veggies if you want.

While the sausage browns, heat up a small pan and warm up spaghetti sauce. Transfer sausage to strainer and drain over pepper towels and remove excess oils. In the same skillet as the sausage was cooked in, add zoodles. Cook until desired tenderness. (I like mine pretty tender) Do not add any extra oil to the pan. It will just make the zoodles watery when added to the sauce- gross!

Add meat into sauce pan and stir together.

Once everything is cooked and warm. Add zoodles to a bowl. Top with meat/sauce mixture and top with fresh basil or oregano or both if you’d like! Enjoy!

IMG_4806.jpeg

Have you made a Whole30 Zoodle Spaghetti? What do you think about it? Do you have any tips for making it less watery? We’d love to know what you do to make it a delicious dish! This one is an easy recipe, but honestly, not one of my favorites. If I have the ingredients and don’t feel like spending a lot of time in the kitchen, I’ll make it, but it is not one of my favorites. Trying to get there though!

Hope you’re enjoying your Newly Newlywed or Nearly Newlywed (Whole 30) moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

Monday’s Menu: Whole30 Bangers & Mash

Y’all this recipe is one of our absolute favorites! Adam has said multiple times he could eat it every day. It’s so delicious and left overs are even better!

We discovered the recipe during our first Whole30 from Melissa’s Whole30 book,  “The Whole30: The 30 Day Guide to Health and Food Freedom,”  and it has become a staple during (and after) our Whole30s.

You’re 29 days in! If you’ve not given it a try, tonight is the perfect night! Enjoy!

IMG_5303

Banger Sausage Patties with Sweet Potato Mash and Caramelized Onions

img_5293.jpeg

For the Sausage (I like my sausage to be full of flavor and add more seasonings than the recipe calls. My notes are in parentheses.) 

1 pound ground pork
¼ teaspoon ground sage (1 teaspoon)
¼ teaspoon garlic powder (1 teaspoon)
¼ teaspoon dried thyme (1/2 teaspoon)
¼ teaspoon onion powder (3/4 teaspoon)
¹⁄8 teaspoon cayenne pepper (1/4 teaspoon)
¹⁄8 teaspoon nutmeg (1/4 teaspoon)
1 teaspoon salt
¹⁄8 teaspoon black pepper
Grated zest of 1 lemon

For the Mash

2 medium sweet potatoes, peeled and cut into large dice
4 tablespoon ghee or clarified butter
½ cup full-fat coconut milk
1 onion, thinly sliced
¼ teaspoon salt
¼ teaspoon black pepper

PREHEAT the oven to 350°F. Bring 4 cups water to a boil in a medium pot over medium-high heat. Line a baking sheet with parchment paper.

PREPARE THE SAUSAGE: In a small mixing bowl, combine all the sausage seasonings.

 

In a large mixing bowl, mix up pork and add seasonings a little at a time. {TIP: If you have plastic gloves, they are great to use while you fold in the seasonings and form the patties so your hands don’t get icky.}

Form pork mixture into (about) 8 small patties. (I typically get about 6) Place on a plate and chill in the freezer for 10 to 15 minutes while starting the sweet potato mash. (I don’t always chill my patties and they turn out just fine.

COOK the sweet potatoes in the boiling water until fork tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add 1 tablespoon of the ghee and coconut milk. Using a potato masher, immersion blender, or large kitchen fork, mash and mix the sweet potatoes with the ghee and coconut milk. (I add salat and pepper to the mash.) Cover the pot to keep warm and set aside.

REMOVE the sausage from the freezer and place on the parchment paper–lined baking sheet. Bake the sausage patties in the oven for 12 to 15 minutes, until the internal temperature reaches 145°F, and no pink remains in the middle of the patty.

MEANWHILE, heat the remaining 3 tablespoons of ghee in a large skillet over medium heat, swirling to coat the bottom of the pan. When the ghee is hot, add the onion and cook for 15 minutes, turning them periodically as they begin to brown and caramelize. (Do not rush this step—the browner the color, the more concentrated the flavor will be.)

TRANSFER the mashed sweet potatoes to the plate. Top with the pork and gently set the cartelized onions ontop of the pork. Enjoy!

IMG_5306

 

This recipe can easily be doubled- I actually recommend it so you have left overs for breakfast or lunch the next day! You can also pre-mix the seasoning mixture and save in little zip-lock bags or in mason jars so you already have it ready when you’re making this dish. It will just save you a little time!

If you make this dish- let us know what you think! What’s your favorite Whole30 Dish? Share them with us!

We hope you’re enjoying your Newly Newlywed or Nearly Newlywed (Whole30) moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

Monday’s Menu: Whole30 Favorites Homemade Chicken Salad

Happy 2018!

Can you believe we’re already 22 days into the New Year? It seems like just yesterday we were gathered around the TV, watching the ball drop and counting down to 2018. The New Year brings new beginnings, new goals and new resolutions.

Like most of America, one of our resolutions is to get healthier. Oh, I know, I know….we all probably say it, but as January 1st came and went, so did our first day of another Whole30.

Whole30.jpg

Here we are, 22 days in and feeling great! You might remember we began our Whole30 Lifestyle about this time last year. It was fantastic. We lost a few pounds, felt great, slept great, craved healthy food and then….Football Season happened. While all of our hard work didn’t go down hill, we did notice all the changes and honestly didn’t like how we felt. Together we pledged to continue what we started in 2017 and get back on the Whole30 Bandwagon.

We’re often posting photos on Instagram of our daily dishes and are constantly getting comments and messages asking “What’s the recipe,” “Can you send me your favorite whole30 dishes,” or “Oh my goodness! That looks so good! How did you make it?”

Seriously, I love the Whole30 love! It gets me so excited to continue this journey, play with recipes to make them compliant and share our story with you. I’ve loved connecting with friends over the Whole30 and helping each other continue this journey for whatever reasons they have for doing it.

You can betcha for weeks and months to come our weekly Monday’s Menu will be Whole30 inspired. Most of the recipes have come from Melissa Hartwig’s Whole30 books, Whole30 Recipes on Facebook or Instagram and from a few of my favorite Whole30 Bloggers. Wherever we find the recipe, we will make sure to add the link and give credit where credit is do.

One of my favorite Whole30 recipes comes from Anya’s Eats, Homemade Chicken Salad. It is a great basic recipe and is so versatile- you can really make it your own! Which is exactly what I’ve done.

IMG_6271.JPG

Homemade Chicken Salad

  • 2-3 chicken breasts or equivalent in leftover roasted chicken (dark meat is fine too)
  • 32oz oz chicken broth (only if you don’t have chicken pre-made)
  • ⅓ cup red onion, diced (I use about 2/3 cup)
  • ⅓ cup celery, diced (I use about 2/3 cup)
  • ¼ cup pecans, finely chopped (I use about 1/2 cup)
  • ¼-1/3 cup Primal Kitchen Foods mayo (I use 1/3 cup + 1 tablespoon)
  • pepper, to taste
  • salt, to taste
  • garlic powder, to taste ( I use about 1 tablespoon)
  • 1 cup chopped grapes, into forths

IMG_5196.jpeg

INSTRUCTIONS
  1. If you are cooking the chicken, place in a large pot and cover with chicken broth. Or if you’ve got your Kamado Joe is hot, Adam will often inject the chicken with broth, season with salt & pepper and pop on the grill.
  2. Bring to a boil then turn down to low, cover and simmer for about 1 hour. Chicken is done when it falls apart very easily.
  3. Drain broth and place in large bowl.
  4. If you are using leftover chicken, you can start here. Place chicken in a large bowl and pull apart with two forks until shredded. (TIP: Put your chicken in your Kitchen Aid stand mixer, attach the dough hook and turn on high to shred the chicken quickly and easily)
  5. Add onion, celery, pecans and spices and mix together with chicken. (Add grapes here.)
  6. Add mayo and mix until fully combined. Start with ¼ cup and add more if you want it to be less dry.
  7. Serve with celery sticks, sliced cucumber, or over a bed of lettuce. SO GOOD y’all!

I love this recipe. Like I said you can really interchange the ingredients and make it your own. Trust me…you won’t even know its Whole30 and not your normal Chicken Salad! The Primal Kitchen Mayo is delicious!

IMG_5201.jpeg

Adding the grapes and a few more ingredients helps to make the dish go further. It lasts us a week of lunches in our home and if you’re on the Whole30 you know how wonderful it is to not have to be in the kitchen all the time.

IMG_5199.jpeg

Do you have a favorite Whole30 Chicken Salad recipe? Have you made this with your own additions? Share your recipes with us! We’d love to give them a try too!

IMG_5203.jpeg

We hope you’re enjoying your Newly Newlywed or Nearly Newlywed (Whole30) moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

FaLaLaLa Fett’s Countdown to Christmas “Not So Silent Night”

Day Seven is for “Not So Silent Night.”

All is not calm, all is bright on our Tacky Sweater Night!

IMG_6965.jpg

The FaLaLaLa Fett’s Tacky Sweater Party has become an annual tradition with our friends near and far. SLUSH, Snowmen, Sparkles, oh my! Glitter, Buttons, bows or vest, we tell our friends to come in their tackiest!

Slush is a must for this soirée. I put my Sandra Lee skills to the test, to make my tablescape look the best! RenderedImage-1.jpeg

Our Guestroom’s are booked, well in advance. There’s no reason to make Santa’s Naughty List! IMG_6960

We love starting the holiday season with all our friends that are like our family. The night is filled with fun, frivolity and lots of laughs. We never know just how the night will go or exactly who might show!

IMG_3784-1.jpeg IMG_3785-1.jpeg

This years party was quite a success. It was difficult to pick just who was the tackiest!

IMG_4576.jpg

Another FaLaLaLaFett Holiday Tradition in the books! What are your thoughts on a Tacky Christmas Sweater Party? Do you host one for your family and friends? Share your party ideas with us!

We hope you’re enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers and Merry Christmas!

Adam & Holly

PS: Remember, we’re newlyweds, not experts!

Monday’s Menu: Whole30 Roasted Red Pepper Hot Sauce

Last week we shared one of our favorite WHOLE30 recipes, Banh Mi Bowls. This sauce is used to top the Banh Mi Bowls. It is an extra added step, but so worth it! This sauce makes the bowls!
Red Pepper Sauce- WHOLE30
Photo Credits: @sodiumgirl
ROASTED RED PEPPER HOT SAUCE
2 red bell peppers
1 to 2 dried ancho chili peppers
1/2 tsp ground cumin
2 Tbsp olive oil
.
Cut the bell peppers in half, remove stem and seeds. Cover a baking pan with foil & place the peppers flat-side down. Place in the oven and turn on broiler. Cook until charred, about 15 minutes. Then place peppers in a bowl and cover with the foil to steam for 15. Meanwhile, steep the dried ancho peppers in very hot water until they soften.
.
When cool, slip the charred skin off the peppers. Roughly chop the bell peppers & ancho, and transfer to a food processor or blender. Add olive oil and 1 Tbsp of the chili steeping liquid. Blend until smooth, adding more liquid or oil as needed.
Drizzle over the Banh Mi Bowls and enjoy!
*TIP: This recipe does make more than enough sauce for the bowls. Store some in the fridge or freeze and use later.
IMG_8534.JPG
Did you try make the bowls last week? What did you think?

We hope you are enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!