I want to start off by saying Happy 2nd Anniversary to the love of my life JOSH!! I love him more than I did on the day we said “I DO”. ❤
This weekend I did pretty poor with my healthy eating… (super fail!) But it was Soooo worth it!
Me and Josh went for a wine tour on Saturday in Burleson, TX at a little winery called Loan Oak Winery. (soon to be Lost Oak… just FYI) and it was the neatest little place! We got to walk around the vineyards, we even got to see them bottling wine! It was really cool. After we walked around the land, we went back in and had a wine tasting. Their wine is really yummy and we did leave with a bottle (or 2 :))
On our way back we passed by the new FOOD TRUCK PARK in Downtown Fort Worth, so we stopped in to get some dinner! It was delish! We both stopped at the Butchers Son food truck and ordered sliders which were spectacular, Josh even said it was one of the best sandwiches he ever ate. If you are looking for something outdoors before the summer heat kicks you in the pants, then this is the thing to do. They had a live band and lots of room!
Remember I mentioned about the “not eating super healthy” earlier, here’s why…
The sliders I ate… 1 had Mac N Cheese and Brisket, 1 had fried chicken and mashed potatoes and gravy, and 1 had pulled pork with cheese and onions…. and I ate it all….
The worst part is… WE WENT BACK THE NEXT NIGHT!!! With my family of course 🙂 This time I opted for a more “healthy” option and enjoyed brisket tacos (which were amazing). I Would for sure recommend hitting it up before it gets to hot out side.
On Sunday, I was in a baking mood so I baked some cookies that Josh has been wanting, Butter Pecan Chocolate Chip Cookies! Here is how I made them…
Butter Pecan Chocolate Chip Cookies
- 8 oz unsalted butter
- 1 1/2 cup chopped pecans
- 2 1/3 cup flour
- 3/4 tsp baking soda
- 1 tsp salt
- 1 cup brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 1/2 tsp vanilla
- 2 large eggs
- 1 cup chocolate chips
- Melt the butter in a medium sauce pan, once melted, pour it into a large mixing bowl. Pour pecans into the sauce pan and stir to coat with the remaining butter residue. Cook over medium heat until pecans are lightly browned. Set aside and cool completely
- When the butter in the bowl has cooled, add the sugars and beat until well blended. Beat in the eggs and vanilla until smooth and well blended. Slowly add in the flour, baking soda and salt until all mixed, then stir in the chocolate chips and pecans.
- Scoop tablespoons (I have a tablespoon ice cream scoop that it awesome when it comes to measuring this out) on a cookie sheet either lightly greased or I used a silicone sheet what ever you have, and bake on 350 degrees for about 11 min.
Depending on how big you make the cookies, you should end up with about 3 or 4 dozen.
Here is my final product (including my set up)
I did also make homemade hummus this weekend for my lunches and stuff which is healthy so I may post that later this week.
So back to working out and eating better things. This weekend has fun things in store for us and I cant wait to share pictures and tell y’all all about it!!