Island Adventure: August Date Night In

Date Night In Box knocked it out of the park this month with their island adventure theme. A tropical menu and fun games made it one of our favorite boxes yet!  (And you better believe I dressed up for the occasion in my tropical shirt.) 



We made dinner and cocktails and enjoyed the table talk portion of the date night outside (we want to make sure to soak up as many evenings outside as we can before the weather gets chilly!). I always think this part of the date is fun, because the table talk guide gives us questions and topics that we normally wouldn't talk about on any other date.

After the dinner we made our own seashell candle. DNI provided the seashell, the wick, and the wax to melt. It was super easy and a lot of fun. Plus now we have a little memento of this date night.

Next we played all the Island Games: think Olympics, but Date Night In style. Nate and I are both just a LIIIIITTTLE competitive. The games were categorized by a matter of the body, a matter of the mind, and a matter of relationship. First up, matter of the body. We took our empty date night in box, used the golf tees and ping pong balls provided, filled our little squirt guns, set our timer and tried to knock the ping pong balls off the top with the water. It was hilarious, and I may or may not have squirted Nate more than once. Overall, tons of fun--and I was the winner.

A matter of the mind was next. We received word challenge cards, which included an assortment of letters and we had to come up with as many words as possible using those letters within the allotted time. I love games like this. Scattergories, Scrabble.... anything with words and letters, and I'm in!

After the word challenge, we played a game similar to the newlywed game. We were given a set of questions that we had to answer AND write what we thought our partner would say. It was pretty funny. Although, we did well with our answers. Nate and I are usually on the same page, so it was nice to see that if we ever have to do a game like this in public, we'd be okay.

Last but not least, we played an island version of battleship. Who doesn't love a good game of battleship? It takes me back to elementary school. I loved that game! I guess I'm a sucker for a good strategic game. Nate won this one... I guess we're even. ;)

To end our night we wrote a message in a bottle. We described ourselves and wrote a note of encouragement for the finder. We're not quite sure where we're going to leave the bottle yet (obviously we will not be, nor does DNI condone us throwing this in the water). If you have any ideas let us know! Where would be a fun location to leave a message in a bottle? Maybe a local park?

This DNI box was so full of activities that it kept us busy and having fun. My favorite part may have been the ping pong ball game though. Also--Congratulations to Kara, who won our giveaway!

Tropical Mango, Chicken, and Avocado Salad Bowl

The flavor combo of this salad bowl will take your mouth on a vacation. It's delicious, fresh, and refreshing. Even Gabe likes this one, although... he mostly picks out the fruit. I don't blame him though. The best part about this bowl is that you can chop up all of your fruit and make multiple servings at once for a family dinner, or to take as lunches for the week. It's a great meal plan/prep recipe!

Ready to jet set to a tropical island....? Let's go!


Tropical Mango, Chicken, and Avocado Salad Bowl, Serves 1 

Ingredients
  • 1 Tbsp apple cider vinegar 
  • 2 Tbsp 100% pineapple juice
  • 1 tsp EVOO 
  • 1/4 tsp chili powder 
  • 1/4 tsp sea salt 
  • 1/4 ground cumin 
  • 1/4 tsp black pepper 
  • 3/4 cup cubed chicken breast 
  • 1/2 cup chopped cucumber 
  • 1/4 medium mango, peeled and chopped 
  • 1/4 medium avocado, chopped
  • 1/4 cup fresh pineapple, chopped
  • 3 Tbsp fresh cilantro, chopped (optional) 

Instructions
  • Combine vinegar, oil, pineapple juice and all spices in a small bowl, whisk to blend 
  • Place chopped chicken, cucumber, mango, avocado, and pineapple in a medium bowl, mix well to combine 
  • Drizzle with the pineapple juice dressing, toss to combine
  • Top with cilantro, if desired 

I honestly think this salad gets better as the dressing has a chance to sit. So, if you can wait---let the combined salad chill in the fridge for about an hour or so for better flavor. Enjoy!

Cinnamon Roll Muffins with Greek Yogurt Icing

Nate LOVES cinnamon rolls. He could eat probably six of them in a sitting. He grew up having them on Christmas morning while opening presents, so they have a special place in his heart. I love them too--I mean, who doesn't!? Cinnamon is a great thing, and if you put icing on anything--I'm game. But, we know that they're not the healthiest choice for us. As a treat every once in a while, sure! Something we can grab for a snack every day... ehh....

Enter these cinnamon roll muffins. Made with a combination of almond flour and all-purpose flour, sweetened with pure maple syrup and coconut sugar, and topped with a greek yogurt icing.. this is something you can for sure snack on every day if you'd like!


Cinnamon Roll Muffins, Serves 12 

Muffin Ingredients

  • 1/2 cup unsweetened coconut milk
  • 1/2 cup coconut sugar 
  • 1/3 cup pure maple syrup
  • 1/4 cup ghee, melted 
  • 1 large egg
  • 1 tsp pure vanilla extract 
  • 1 tsp ground cinnamon 
  • 1 1/2 cups all-purpose flour 
  • 1/2 cup almond flour 
  • 1 1/2 tsp baking powder 
  • 1/2 tsp sea salt 

Greek Yogurt Icing

  • 3 heaping tbsp 0% plain greek yogurt 
  • 3 tbsp powdered sugar

Instructions

  • Preheat oven to 350°F 
  • Line muffin tin with liners and set aside 
  • Place sugar, coconut milk, maple syrup, ghee, egg, cinnamon and vanilla extract in a blender, cover and blend on medium until smooth. Set aside. 
  • Combine all-purpose flour, almond flour, baking powder, and salt in a medium bowl, mix well. 
  • Add dry ingredients to blender with wet ingredients. Blend until a smooth batter forms. 
  • Pour batter evenly among muffin liners. 
  • Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool completely.
  • While muffins are cooling, make icing. Combine greek yogurt and powdered sugar in a small bowl, whisk to combine. 
  • When muffins are cool, top each with 1 tsp of icing. 

Try them and see! They're delicious and definitely hit the spot when you're craving a cinnamon roll.

Black Bean Burrito Bowl

When I was in college Chipotle and Qdoba were on our short list of places to go grab a quick dinner. A burrito with queso, pico, sour cream, guac, cilantro rice, chicken, and grilled veggies.... I was in heaven. However, I know that this wasn't the healthiest choice.

College was a long time ago, but my love for Mexican food has not gone away. I have just found a way to make my own, healthy version. Using fresh pico de gallo, grilled chicken, greek yogurt, and avocado this burrito bowl hits the spot and is EVEN better than the college take out that I craved weekly.

So if you love a good burrito bowl as much as me, let's dive in!


Black Bean Burrito Bowl, Serves 4

Ingredients
  • 2 cups cooked brown rice, warm 
  • 3 tbsp fresh cilantro, chopped
  • 2 tbsp fresh lime juice 
  • 3 cups romaine lettuce, chopped
  • 1 cup black beans, rinsed, drained, and warm 
  • 1 1/2 cup grilled chicken breast, cubed 
  • 1/2 cup shredded mexican cheese 
  • 1 cup fresh pico de gallo (we love Trader Joe's mild pico) 
  • 1/2 medium avocado, diced 
  • 1/4 cup plain greek yogurt (0%-2%)

Instructions
  • Combine rice, cilantro, and lime juice in a medium bowl, mix well 
  • Evenly divide lettuce between serving bowls (4) 
  • Top lettuce with cilantro-lime rice, beans (1/4 cup), Cheese (2tbsp), Pico (1/4 cup), Avocado
  • Top each bowl with 1 Tbsp of Greek Yogurt
  • ENJOY!

Sometimes we like to crush up some plantain chips for a bit of a crunch on top, or some tortilla chips! We also like making four servings and getting at least 2 meals out of it. This is a great leftover meal to pack for a lunch or to save for dinner another day.


Fresh Fruit Popsicles

I don't know about you, but once it hits a certain point in summer, I'm ready for cooler temps and fall. However, as a teacher, I also am torn because I don't want to wish summer vacation away. It's been HOT here. We've been doing everything we can to cool off including lots of trips to a little local lake and the community pool. Gabe has become a water bug and it's a lot of fun! Another thing we love to do as a family is share popsicles. However, I know how much sugar can be in the freezie pops that Gabe loves, so I came up with an alternative.

These homemade popsicles have chunks of mango, slices of kiwi and strawberry, and blueberries in them. They hit the spot on a hot day and they're toddler and husband approved.


Ingredients

  • 2 Tbsp raw honey
  • 1/2 cup water
  • 1/2 mango, sliced
  • 1 medium kiwi, peeled and sliced
  • 1/4 cup strawberries, sliced 
  • 1/4 cup blueberries
  • 1/4 cup fresh lime juice

Instructions

  • Heat up honey and water in a small pan on the stove over medium-high heat. Heat, stirring frequently for 5 minutes, until the honey and water are well blended. Cool to room temperature.
  • While water cools, even distribute fruit into four popsicle molds, set aside
  • Pour the lime juice into the water/honey mixture, stir until combined 
  • Pour lime juice mixture into the molds, covering the fruit. Freeze for at least 4 hours, or until set. 

I hope these help cool your family off on a hot day! Enjoy!