So, I’ve got to admit, now that I’ve joined society and am no longer working from home, putting together meals that take longer than about 45 mins (start to finish) gets a little tricky.  However, I’m still bound and determined to put healthy, yummy meals on the table at least 4 nights a week.  In honor of this new chapter (and cooking learning curve), I’m starting a new series – “MM” aka Minute Meals.  I’ll be adding “30MM” 0r “45MM” to recipes that are under 1 hour, from start to finish.  Remember, the right side bar has all kinds of categories in case you’re looking for something specific.  You’ll also now find “30MM” and “45MM” – so if you’ve got tighter timelines, you can hop in there and check out some great quickies. (Side note: Did that make you think of inappropriate things?  My mind is always in the gutter.)

Geez Court, GET ON WITH THE MEAL.  30MM, 3 hour long story.  Story. Of. My. Life.

Ya’ll, we’ve officially been Austin residents for three weeks.  My how time flies when you’re eating BBQ.  I thought I’d take the southern food festival down a notch and fix up something fresh.  These California Greek Chicken Bowls are delish and can be customized.  Hopefully my version will give you a good launching point to create your own:

The dogs brought out their finest (fake) furs for a good old fashion Grey Gardens Halloween – it’s Little Edie and Big Edie!  As you can see, Gidget’s excitement level is off the charts, while the gay man residing inside of Rondo is appreciative that I have FINALLY gotten on-board with his winter wear requests.

Our house is filled with the smell of Crockpot Korean tacos, so stay tuned for that recipe coming soon!!

Friends with Benefits (FWB), it never really works out.  The only time it works out for you is when it’s not working out for the other person.  I mean, let’s be honest with one another, when you’re involved with a FWB sitch, someone usually catches that strange emotion… “like” and tricks them self into thinking that these little rendezvous are really the other party showing their feelings in a private way.  However, the other party is usually just biding their time until someone worth paying for/cooking dinner for and claiming as their one-and-only comes along.  I’ve been on both ends; I’ve been the one with all that “like” happening and I’ve been the one biding my time and waiting for my… Adam.

So, let’s put an end to all of this trickery and get busy with the one FWB that will never leave you waiting at Olive Garden alone, at a sad little two top with a bottle of wine and a shattered dream – meet, Kale.  He’s very in demand right now, but he’s got enough lovin’ for allllll of us.  Let’s celebrate this friend in the green tuxedo on National Kale Day! Boooommmm… never has a more ridiculous holiday existed, besides maybe Christmas.  (Just kidding Christians, I’m down with JC

Tonight I dove into a big face full of kale…

Oops, someone must have hacked my phone and has published scandalous photos of my FWB and I making out.  But, whatevs… he likes me.  I swear.

Tonight, after I finished being sooooo awkward and taking mulitple selfies of a bunch of kale and me mixin’ it up, I put together a paleo-friendly dinner of Grilled Salmon with Kale Pesto and Prosciutto-Wrapped White Asparagus.  IT WAS SENSUAL and I’d highly recommend you celebrate a belated National Kale Day with this sexy little meal.

Recipe for the Paleo Kale Pesto below.  Once you’ve made that, set aside in the fridge while you grill the salmon and wrap-up some asparagus in prosciutto and throw that on a greased grill or roast in the oven. Then, slather and serve!

The company that Adam works for – Vavi-  puts on amazing events year round – from sport leagues throughout the week (think leagues ranging from competitive soccer to Sunday morning kickball) to social events like Superbowl, Halloween and Ugly Holiday Sweater parties. Over the last few years, they’ve taken it up a notch and not only dipped their toes into, but have begun to dominate, the world of  Themed Fun Runs.  This weekend in San Diego, their annual Del Mar Mud Run is happening and if you’ve never heard of it – let me tell you, it’s AMAZING.  You might remember it from the Real Housewives of Orange County – when Princess Heather and gang got down and dirty.

Well, since I have some pull (read: I bugged Adam about it for the last few weeks), the team at Vavi is letting me GIVEAWAY a free entry to the race!!   If you need more reason to get inspired to get up off the couch, put on a tutu, get dirty and challenge yourself with this 5K, check out this video:

There are lots of ways to enter (each counts as an entry):

• Like L&L on Facebook and comment here that you did (or that you already are)
• Follow L&L on Pinterest and comment here that you did (or that you already are)
• Follow me on Instagram and comment  here that you did (or that you already are)
• Leave a comment here telling me your favorite vegetable (you’ll understand why later)

**I will chose a winner on Wednesday! **

And to be sure no one is left out – I also have a discount code just for Lemons & Lunges readers!!  Make sure to use: LUNGES10 for 10% of your entry fee. Help spread the word to friends and anyone that you know that likes to get dirty.

The key to Camping for Foodie success is preparation.  I prepped the night before for about an hour and I was able to put together meals all weekend quickly and super easily.  To make this easier to digest, I’m going to separate this into two posts.  Today, I’ll run down the night before prep!

Please note this picture of Adam: He insisted I get on higher ground to take this photo of him.  We were about 200 feet up and the angle he requested makes him appear like he’s on the ground. bahahahahaha. So much for drama.

Night Before Prep:

Chop the following produce:

• 4 peppers (red, green, orange or yellow), 3 chopped and 1 sliced
• 1/2 onion, chopped
• 1/2 onion, skewer-sized (slice a few pieces just for the sauteed peppers and onions)
• 5 cherry tomatoes, halved
• 1 green onion, chopped
• 1 avocado, cubed
• 1 mango, cubed
• 1 zucchini, thick sliced
• Cantaloupe, cubed
• strawberries, halved
•  grapes, whole

Throw last three produce items in a tupperware and store in fridge.  Grab a few for yourself to snack on while you prepare the rest.

Make this Mango Avocado Salad.  Store in tupperware in the fridge. Comes together in less than 10 minutes and keeps for up to four days!

I began boiling the water for the Best Ever Pasta Salad while I was making the Mango Salad. Once pasta is done, make pasta salad.  Store in tupperware in fridge.

Chop 1 lb. top sirloin and add to a gallon ziploc bag with 1 chopped pepper, 1 skewer-sized onion, 1 chopped zuccini and this marinade.  Lay flat in fridge overnight.

Saute the sliced pepper and onions in a little olive oil.  Once tender crisp, transfer to a small tupperware in fridge.

Bag the tomatoes and green peppers in a small ziploc bag. Store in fridge overnight.

Bag all ingredients for meals together in separate plastic shopping bags. That made it soooo much easier to just grab a plastic shopping bag out of the cooler for each meal and know all the items were in it, rather than having to dig around for an hour like it’s your Tory Burch.

Things to remember in your dry foods bag:

• Heavy Duty Tin Foil
• 4 skewers
• Paper Towels
• Anti-bacterial
• Baby Wipes
• 2 steak knives
• Paper plates, cups and utensils
• Grill utensils
• Mustard
• Lemon Pepper seasoning

Now that you’re prepped – stay tuned for all the Camping for Foodies recipes tomorrow including…

Lemon Butter Campfire Salmon with Mango Slaw

Hungryman Camping Breakfast

Healthy Hiker’s Lunch

Soy-Marinated Sirloin Skewers with Grilled Asparagus and Best Ever Pasta Salad

• And the best camping secret EVER!