Ashley Unfiltered


It’s been a little while since I have posted so here is a quick bullet point on what has been happening.

  • Margot came to visit me in Richmond making her the first visitor that I have had. Super happy! I loved every second of it and it seemed like each day just flew by.
  • I bought my wedding dress and am in love with it.
  • Running is starting to pick up again, I did almost 6 miles last night and it felt amazing.
  • I’m going home this weekend and cannot wait to land in Boston. It is the first time I have been back since the start of March and I miss my city (yes Boston will always be my city)
  • My nana came for a night on her way home to upstate NY, can I tell you I love visitors. Please come see me everyone!

Other than those major highlights the one thing I have been really loving is sauces. Weird I know, but I am a huge condiment person and love dressings, sauces, pastes etc. I feel like it takes food from good to great. The latest one I made last night for my chicken was awesome. I didn’t snap a picture but the recipe is below for all you who also like a good sauce.


Cilantro Sauce:

  • 1/3 Cup Greek Yogurt
  • 2 heaping TB Mayonnaise
  • 1 large bunch of Cilantro
  • 1 clove of garlic
  • few shakes of salt
  • 1 tsp of taco seasoning (I used whole foods brand but you can use whatever it is all the same for the most part)

Take all ingredients and put in a blender or food processor and puree until it turns green. If you don’t have a blender or food processor then whisk all together, it will be equally as delicious you will just have chunks of the cilantro and not a puree.


Have a wonderful weekend my friends!

Clean Eating Pork Saltimbocca

Hello and a very happy Friday to you! If you can remember a few posts ago I talked about wanting to give Sean and I something new every week to keep it fresh in the kitchen. Well week two and I have managed to do that again, this week with another Clean Eating Magazine recipe called Pork Saltimbocca. Apparently this recipe has it’s roots in Rome, but when I think of Italy I think of PASTA! Also that is a picture of my actual food, taken a few seconds before I dug in, the recipe doesn’t call for a vegetable but just eating pork and potatoes doesn’t seem as nutritious as it could be so I thew some baked summer squash in there. Side note, careful with the red pepper flakes on the squash! That was some of the spiciest squash I’ve ever had.

Just to be fully transparent this is not my recipe (if you didn’t get that already from me referencing Clean Eating Magazine) it is 100% their recipe. I did nothing to change it besides the cook time because my chops were bigger than theirs.


  • 1 1/2 LBs Russet Potatoes, peeled and cut into 1 1/2 inch chunks
  • 4 5oz Boneless Pork Chops, about 3/4 inch
  • 4 Thin Slices Prosciutto
  • 5 TBS Fresh Sage Chopped
  • Ground Pepper
  • Salt
  • 1/2 Cup Dry White Wine (I didn’t have any so I used cooking Sherry and it worked just fine)
  • 1/3 Cup Chicken Broth
  • 2 Tsp Flour plus some on a plate to dredge your chops in
  • 3/4 Cup Buttermilk (couldn’t find any at the store so I used some Greek Yogurt and milk instead)
  • 1 TB Olive Oil

In a medium sauce pan cover potatoes with cold water by 1 inch and bring to a boil. Reduce to a simmer and cook until very tender, about 12-15 minutes. Meanwhile, butterfly pork chops: Cut each chop horizontally, leaving one side attached and then opening like a book. Arrange 1 slice of prosciutto on half of each butterflied chop, folding prosciutto to fit and then sprinkle with 1 1/2 tsp sage. Fold chops back together, enclosing fillings. They said if you need to close with a toothpick that is fine. I found I had no issue keeping it closed but it could also be the size of my chops. Sprinkle chops with salt and pepper. In a small bowl combine wine, broth and 2 tsp of flour. Prepare a plate with flour to dredge pork chops. Set both the liquid mixture, the pork and the plate of flour aside.

Put skillet on medium heat with olive oil to heat up, while that is heating drain potatoes and return to pot. Add buttermilk, salt to taste and 1 TB of sage and mash until you get the consistency you want. I like my potatoes super whipped, Sean likes his chunky almost like a baked potato, we compromise for whipped with chunks in it. Set aside potatoes either in warming oven or cover and keep warm. Once skillet is heated dredge chops in flour and place in skillet and cook for about 6 minutes turning half way carefully with tongs to keep the filling inside. My cook time was vastly different, I did 10 minutes each side since my chops were so big. The great thing is you can see the middle of the chop since you butterflied it, so you know when a good time to flip is. Also you are cooking on medium heat so you don’t risk burning the chop. Once chops are fully cooked on both sides remove them to a plate and return pan to stove top adding the broth/wine mixture and the remaining sage whisking up the pan drippings and the brown bits into a pan sauce which will start to thicken. The recipe said 30 seconds but I think mine took a few minutes to get to the consistency I wanted and to make sure all the booze flavor was cooked out, again all about preference.

Serve chops with some potatoes and pan sauce over the top.

*This is not my recipe, it is from the Clean Eating Magazine May 2015

Fish Taco Sauce

That pictures is so pretty right! I thought so too, and it comes from where this recipe also hails from. You can find the recipe and the images here.

While back my wonderfully talented friend Margot came up with a fish sauce recipe that she used on tacos. Sadly she took down her food blog and I didn’t memorize it, I knew it had a creamy base some limes and some garlic and… huh not enough to make a good sauce. So I did a quick Pinterest search and saw one titled “Wickedly Good Fish Taco Sauce” The picture of the sauce is what sold me. I have used it mainly on my low country boils but have also put it on scallops when I didn’t like the flavor of them and it transformed the dish into something pretty decent.

Again I didn’t create this recipe in any way! I just really enjoy it and want to save it god forbid she shuts her site down.

  • 1/2 cup reduced fat sour cream (Greek yogurt is delicious as a substitute if you’re not a fan of sour cream)
  • 1/2 cup reduced fat mayonnaise (you can use full fat, but, the spices are so delicious, you won’t miss that particular flavor contribution)
  • 1 lime, cut in half
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground chipotle chili powder
  • 1/2 teaspoon capers, minced
  • 1 hot pepper of your choice, seeded and minced (jalapeno is delicious, as are the cherry bomb poppers I used in this batch).
  • 1 tablespoon fresh cilantro, chopped

Now comes the hard part, making it. Oh yeah no not hard just mix all the ingredients together and serve. The website recommends covering and chilling for an hour or longer to let the flavors settle. I haven’t done that but I have used sauce that is a day old out of the fridge and I didn’t notice that much of a difference so if you don’t have time don’t worry.

Also I don’t make it with the capers and the hot pepper. I add a few dashes of hot sauce or some red pepper flakes instead sometimes and completely leave out the caper taste and I still love it. All up to you though, I feel like this is a recipe you can play around with and still get a great tasting sauce!

*This recipe is from and can be found here. I in no way created anything on this recipe

The Proposal

Well I did promise you a proposal and I cannot think of a better day to do it than on our 3 year dating anniversary. Last night while we were lying in bed Sean told me it seems like a lifetime that we have been together. 3 years seems so insignificant, 1,095 days even seems small compared to all we have been through. Cancer, vacations, deaths in the family, weddings, divorces, moves down the Eastern Seaboard and many other things in between makes it a busy and crazy three years. What I can tell you though is in those 1,095 days I have never felt so loved in my life, I have never felt so safe, I have never been so happy and I have never felt so complete.

On to the good stuff! On December 19th Sean flew home for Christmas break. I was so excited because he was going to be home until the first week in January so it was the first time since he had moved in September that we would be together for an extended period. Every year for Christmas we normally go away, either right before or right after, instead of giving each other Christmas presents. Due to the fact we had blown most of our vacation days going back and forth between Richmond and Boston we wouldn’t be able to take one so Sean decided that we should do a really nice dinner to celebrate. He then told me that we would be staying over night at a hotel so I should take Monday off. I was bouncing around on the 19th, so excited to have him home and so excited to go on our mini vacation and so excited that my favorite holiday, Christmas, was almost there. Sunday the 20th we drove up to Kennebunkport, ME for the two nights. He had surprised me with the location but I had kind of blown it when I was playing on his phone the week before and saw he had looked up Kennebunkport. The second we got on the highway north I knew where we were going.

We got up there and went to the store to get some waters and some snacks for the hotel, I am always parched when I am at hotels so a few liters of water are in dire need. Since it was Sunday and in December football was also on, so we went to a bar to grab a quick lunch and watch the game. Sean only had one beer and kept looking outside, I assumed it was because the game was a little boring and he didn’t like the beer at the bar since they had no Macros available. He then said the game was going to be a blow out and he wanted to go to our hotel to see the area before it got dark. When we got to the hotel it was beautiful, right on the ocean and decorated like a spa. The room was even better! It faced the ocean and had it’s own private balcony with an amazing view.


I had noticed that Sean had brought his workbag up to the room. I didn’t notice him bringing the bag on the trip so when I saw it come up I got a little upset inside. I was hoping for a few days with no work and just him and I and there was that stupid bag. He then asked if I wanted to go for a walk down to the beach. Seemed really weird since Sean hates walking and it was freezing out. I agreed though since I love it, then as we were heading down a thought occurred to me, he was going to tell me that he got offered another position and it was somewhere else. We would be moving again and I hadn’t even gotten to VA yet and since he hadn’t come out and just told me this location wasn’t going to be good. I had visions of Wisconsin, Oklahoma or Iowa dancing in my head as we made our way onto the beach.

The second we got there and he turned to me to tell me how much he loved me I realized that this wasn’t him telling me he was going to move, this was him asking me to spend the rest of my life with him. He got down on one knee and asked me and I sobbed for a good 5 minutes. My eyes by the end of it were swollen shut and the small amount of makeup that I had on was running all over my face like I was a member of KISS.


On the beach, at sunset in my most favorite state I became the happiest I have ever been in my life. We walked back to the hotel and called our parents and then my best friend Mike. The rest of the weekend we spent together going to Portland the next day and a few different breweries. I honestly can’t tell you a thing I ate that weekend or drank or really did. It was almost an out of body experience and then for a good week I was so emotional I cried at the drop of a hat. It subsided though and I started the process of planning our wedding.

I would agree, three years is not a long time. Yet three years ago I felt like I was in this world by myself. I had friends and family that I loved and they loved me back but I was spinning in a universe with no gravitational pull, bouncing around and doing it on my own. Today I am grounded circling my sun as we as a team make our way through the world together. There is no worry of me flying off into nothing because I know he is here keeping me just where I need to be.

Clean Eating Butter Chicken

I took a picture of my food for you, you are welcome. It was literally a few seconds before I piled a lob of wilting spinach on top and started to eat it. Not posed at all, you even have a few strands of rice almost falling off the plate and my fork in there waiting to be eaten. #keepinitreal.

So this is a recipe from my clean eating magazines that I have saved. I want to keep our eats at home fresh that way we don’t get into a rut of Taco Tuesday, Chicken Wednesday, Burger Thursday and so on. You get the point I’m sure. Once a week I’m going to try something completely new going forward, I’m hoping to post them on here, even if they are ugly and nasty. Week one was Butter Chicken, I chose that to ease Sean into trying new things. The ingredients seemed harmless, just a few spices, tomatoes, chicken and rice. Worst case is he had nuggets in the freezer.

My opinion is this is an average dish. A little less “Indian” than I was hoping for but on the flip side it was SO easy that I’ll take the lack of spices. Sean didn’t love it and he didn’t hate it. Huge win for the first time he had eaten something Indian. He wanted a tortilla to wrap it up into a burrito but we didn’t have any. Guy loves his Tex Mex!

Butter Chicken


  • Basmati Rice
  • 3 TBS Butter
  • 1 Yellow Onion – Chopped
  • 1 1/2 tsp Ground Cumin
  • 1 tps Ground Turmeric
  • 1 tsp Curry Powder
  • 1 tsp Ground Coriander
  • 1 1/2 Cups Crushed Tomatoes – I used one 14oz can
  • 1/2 Cup Chicken Broth
  • 1/2 Cup Plain Yogurt – Recipe says fat free will not work…I tend to agree since this dish lacks fats
  • 1 lb Chicken Breast – cut into 1 inch chunks
  • 2 tsp Garam Masala
  • 1 tsp Olive Oil


Cook your rice according to the package directions. Warning, most basmati rice that I have found require some sort of soaking before. Plan this into your time! I soaked mine and went for a run then came back and made dinner. While rice is cooking, in a large saucepan on medium-high heat, melt butter. Add onion and sauté, stirring frequently, until softened and just beginning to brown, 4 to 5 minutes. Add cumin, turmeric, curry powder, and coriander, stirring constantly until fragrant which for me was about 30 seconds. Add tomatoes and broth and bring to a simmer. Reduce heat to medium-low and simmer until it thickens a little, 10 to 12 minutes. Remove from heat and stir in yogurt. Put on a warmer burner to keep it hot or cover it and set aside. In a large bowl combine your olive oil, garam masala and chicken chunks and toss to evenly coat. Mist a large skillet with some cooking spray or put a touch of olive oil in there and heat on medium-high. Add chicken and cook, stirring frequently, until chicken is lightly browned and no longer pink inside, 8 to 10 minutes. Add the sauce and stir to coat, serve with the rice.

I also wilted a package of spinach to have a little more veggie power in our dinner and let Sean pick how much rice and how much chicken to have so I didn’t serve it for him. Up to you though! That is it, nice and easy and a pretty healthy mid week meal.

*This is not my recipe, it is from the Clean Eating Magazine March 2014

Easy Chicken Enchiladas

Hey guys! I hope everyone had a wonderful weekend. I’m currently battling some awesome food poisoning (I think or a really gross flu) so the thought of food is making want to get sick right now. I do have to share this recipe I got on Pintrest from Gimme Some Oven. Photo credit here. Like I have said I don’t want to spend my life making my food pretty nor do I want it to go cold when I am trying to eat it. So the photo is from her site where all her photos are beautiful! I served these to Sean and his coworker and both said they were fantastic. I only ate a small portion and covered it in salad but it was good. Below is the recipe from her site, adapted just a tad to what I did.


  • Vegetable oil
  • 1 small onion, peeled and diced
  • 1.5 pounds boneless chicken thighs
  • salt and pepper
  • 1 (4-ounce) can diced green chiles
  • 1 (15.5 ounce) can black beans or lentils, rinsed and drained
  • 6 large flour tortillas
  • 1 Bag Mexican-blend shredded cheese
  • 1 batch red enchilada sauce, or 2 cups store-bought enchilada sauce
  • (optional: chopped fresh cilantro and scallions)


Preheat oven to 350 degrees F.  Prepare your enchilada sauce, if making homemade. I did use her homemade enchilada sauce and I think it added more of a freshness and authentic aspect to the dish. Mine was a little runny when making it to her specifications so I just added a tad more flour in to thicken it up. It really took no time at all so I suggest if you have the spices on hand making it. If not just get the store bought.

In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with salt and pepper.  Sauté until the chicken is cooked through, stirring every now and then for an even cook.  Remove from heat and set aside.

In your baking dish put a little bit of the enchilada sauce down so the enchiladas don’t stick. Assembling the enchiladas is easy peasy! Take a tortilla and put some of the sauce on the inside like you were saucing a pizza only a thin amount. Then add a row of the beans, a row of the chicken mixture and some cheese. Wrap it up like she does or roll it like a burrito, the preference is yours. I’m a burrito roller, I don’t like ingredients getting out. All in your specific taste though. Continue with the remaining tortillas using up all the chicken mixture. I didn’t use all the beans, but I am not a huge bean fan. You can always save them for other recipes in the near future or ditch them. Once all your tortillas are rolled, pour your remaining enchilada sauce over them and the rest of the cheese.

Bake uncovered for 20 minutes.  Remove from oven and serve immediately, garnished with chopped fresh cilantro and scallions if desired. I served mine with a side salad and sour cream. Guacamole and some salsa would also be a wonderful touch!


Well my friends as you can see the page has gone through some transformations. I’m not completely in love with the format, but I am in love with it being free! So let me get you caught up.

First, I moved to Richmond to be with Sean. That is a huge life change and something I’m still working through. I am so happy to be with him and even more happy not to have the same job / company as him. I feel like I have a completely new identity and it is pretty fantastic. I love our new apartment, it is in the American Tobacco building which is a converted cigarette factory. Huge windows and very high ceilings with tons of light make me a happy girl. I miss New England though. My family and friends, the culture, the people and the food. I’m getting use to it down here but I don’t think this will ever be “home”.

Second, I am planning the wedding. We set the date for 6/3/17 and I have a lot done already even though it is more than a year out. I’m thinking simple for everything which so far has worked out well, but we shall see as the time comes. I started our wedding website which is and have been updating that sporadically. So all wedding information will be over there!

Third, in February I started working with a health coach to get my eating back on track and change my lifestyle around a little bit. I was sick of “dieting” and wanted to change my lifestyle so I didn’t have to count points, calories, steps, days worked out etc anymore. So far it has really been fantastic. I am making tiny little changes in my way of life that week by week don’t amount to much but overall I feel more healthy and I am lot happier. I am not where I want to be just yet with my body, eating habits and lifestyle but I am a lot closer than I was. As my coach keeps reminding me, it is small changes that will lead to big things over time.

As for what you can expect to find here… well I’m not sure yet. I promise you it won’t be professional photos of food, or even my food posed. I am much happier eating my food than taking pictures of it! It might be restaurant highlights, it might be book reviews if one jumps out at me that I think the world should read, it might be a new workout routine I am doing or it might just be a page of rambling like here. It will not be every day, this isn’t my job and it honestly became a burden so I am not going to let it get to that stage again. I also couldn’t give it up so there is apparently something left I have to say.

So welcome back friends! Let’s see where this next year takes us.

So It’s Been Awhile

Yikes! April of last year…. that’s no Bueno. There has been tons that have happened in my life since then. I was debating just shutting the site down because I hardly ever use it anymore but then felt sad and decided to renew for one more year. The main reason being I still use my recipes. So going forward I might use this as more of a recipe site and maybe a few other posts but not the everyday I was doing.

Why? Honestly I got burnt out. I hated taking pictures of the bagel I was going to eat by the end of it. I wanted to come out from behind the phone and behind the camera and just live in the moment. Honestly it has been awesome. I am reading books, binge watching my favorite shows, and enjoying life on the other side of the lens. Instead of recapping everything thing that has happen in the last year I’m going to go down a list of the big things in 2015 and perhaps I will post more about them later. Maybe not though, but I will be on this site more this year than last that is a promise!

Big Life Events:

  • Tons of friends got married this year! Congratulations: Meghan and Scott, Liz and Ben, Krisha and Dave and my Cousin Haley and her husband Dave!!
  • Sean got transferred to Richmond, VA in September so we have been living apart and trying to see each other as much as possible on weekends and holidays. I’m in the process of trying to move down there, hopefully with my company, but it is slow going. If anyone is hiring look me up!!
  • My mom moved to CT and my dad got engaged and will be getting married this Sunday.
  • I GOT ENGAGED!!! Am over the moon and will probably do a special post on this one.
  • Kitty started to have seizures last year and continues to have them. He was diagnosed with epilepsy and it was suggested we put him on meds. We adjusted his diet to a completely clean diet and it has been managed a little better, we aren’t going the meds route though because the side effects are large and the risk of him not getting a pill everyday outweighs the benefits in our opinion. This was a hard year for me with him but 99% of the time he is awesome and my little buggy.

I think that is it from just memory. It actually feels great to be back!! Catch you around friends!

What I Eat Now

I haven’t done one of these in so long! Today I’m linking up with Jen over on Meghan‘s blog to bring you what I normally eat during my week days now. If you didn’t read or realize I’ve been missing a lot more I did get a new job and you can read about it here. That being said it means my ways of eating during the day have greatly changed! 

imageBreakfast is almost always a hard boiled egg before I go to the gym. A punch of protein and the most complete food I know.

I don’t have an office anymore which means that most of my food is ate in my car while driving or at an account. This can lead to very rich food days or it can lead to me starving and pulling over to get a snack from my food bag. The most wonderful part I think is when I eat lunch in my car with all the windows open and the sun shining. 

imageLunch at an account that makes the best red cabbage slaw! I was craving vegetables this day because the day before I had eaten a cheeseburger. All about balance! 

It gets hard though, food not prepared at home sometimes can add up quickly and isn’t always the healthiest. The thing I’m learning is balance is always the best. If I have a heavy day just balance it out the next day with a vegetable forward day and always try to squeeze some gym time in. 



New to me popcorn after a heavy lunch I only needed a light dinner to be satisfied. 

The gym is my new best friend, it makes me feel amazing every morning and starts my day off on the right foot. So even if the rest of the day isn’t the healtiest I know I’ve done one thing in the morning positive. 



One of my accounts is Whole Foods. If you are a long time reader you know my food crush with this store. I have been LOVING their salad bar and getting dinner for that night as a new routine! My wallet hasn’t though. Oh well food shouldn’t be cheap! 




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