Peas and Crayons

What I Ate Wednesday Party #122

2013-05-22T06:55:00.001-04:00

OhmygoshguysIdontwanttobeinsideatallIjustwanttoflailaroundinthesunshine!

Get all that? Good! Not only is beach weather upon us, but aqua Zumba starts up soon and this proud pisces needs the water like woah. Spending most of my life in Florida means that I've been part of the teeny weenie polka dot bikini club for a long, long time, regardless of shape and size. Recently however, my shape is a little less hourglass and a little closer to that of a preggo about to hit the seven month mark. Needless to say, I need to go swimsuit shopping for something that fits. This should be interesting! I'm not sure I'm ready to give up the two-piece in favor of mommy-wear; I'll probably still rock one like the Florida girl I am at heart -- Watch out North Carolina! =)

Before I traumatize you any further, here's what I ate... last Tuesday!

breakfast: coffee with unsweetened vanilla coconut milk and plain shredded oat cereal topped with fresh raspberries and almond-coconut milk. [The unsweetened one Blue Diamond makes is my recent favorite! So tropical!]

You may have noticed two things about my breakfasts lately: 1. It rarely changes, unless I add a second breakfast to the mix! 2. My bowls are tiny! It's true, I beeline for cereal most mornings these past few weeks [months?] because I typically awake at the crack of dawn absolutely starving thanks to the chickpea. Cereal keeps the early morning nausea at bay so I rarely deviate with that first quick bite. Since I'm up so early, I'll typically add in another small breakfast or a few snacks to round out the meal. As for the teeny tiny itty bitty bowls, they're my portion control! I have a slew of 1/1.5 cup bowls that I use for blog recipe photos that are the perfect size for one serving of cereal. Since I typically choose nutrient dense cereals, the added nuts/fruit/grains jack up the calories while scaling down the suggested portion size. The little bowl ensures I don't take a 3/4 cup serving cereal [like my beloved swiss museli] and pour half the box into a standard bowl. It's a perfect portion! If I'm still ravenous after downing it I can always fill the bowl back up and have another go at it! I'll either grab a bit more cereal or fill up by grabbing some fresh fruit, cheese, or a protein bar to round out my morning meal. I also never put cow's milk in my cereal. It's always the unsweetened versions of So Delicious Coconut Milk or Blue Diamond Almond-Coconut.

snacks: cucumber, snapea crisps, crinkle cut carrot "chips" with roasted red pepper hummus, toasted sourdough with cream cheese, tomato, and chives, strawberry wallaby organic greek yogurt, and a snack plate with cabot habanero cheddar, triscuit crackers, cukes, and carrots.

lunch: I had one last salmon fillet staring me down in the fridge so I went with old faithful...

I know, I know. I should have used the last salmon fillet to make a new recipe for the blog. I can't help it though -- I flipping LOVE these! Next time I buy salmon I'll branch out.

Maybe.

dinner: a monstrous bowl of Paul's baked spaghetti! He whips up a homemade red sauce, adds veggies and sometimes a little local/grassfed ground sirloin, and pours it over cooked spaghetti noodles. Then he tops it with fresh sliced mozzarella cheese [or in a pinch he steals my mozz balls from the freezer!], sliced vine-ripened tomatoes, and dried or fresh basil. It's to die for. I love it when that man moseys into the kitchen; he really does have a way with carbs =) I made him promise to help me measure and recreate the sauce to share with you guys. I could seriously DRINK that stuff! Stay tuned!

recent reads: When Paul was deployed [for the bulk of 2012!] I managed to inhale nearly a book a day on average. Lately I'm a bit slower but still manage one or two a week! My recent favorites are "Splintered" by A.G. Howard, "A Hidden Fire" by Elizabeth Hunter [free on kindle right now! ahhh!] and the few sneak-peek chapters I was able to read from Leigh Bardugo's "Siege and Storm?" Ohmygosh! I'm literally dying for that one to be released next month. Dying.

recent recipes: If you've been out soaking up the sunshine like I long to be [and will be once I find something to fit this preggo booty!], you may have missed a few posts. Let's play catch-up!

Tortellini Pasta Salad

Garlicky Kale Salad with Smoky Chipotle Dressing

Sweet Potato Nachos

Coconut Shrimp Alfredo

Savory Sweet Potato Casserole

Vegetarian Chili Burgers

Alright kids, let's get our party pants on and see what you've been up to lately!

New to the blog/party? [click here] for more info on our Wednesday shenanigans!

Triple-Bean Vegetarian Chili Burgers

2013-05-20T17:01:00.002-04:00

Chili season is long gone. Don't try convincing me otherwise either; it's simply too hot for a steamy bowl of chili. It's not too hot, however, for a delicious bean burger... So let's combine the two, shall we? Hearty beans seasoned with rich, smoky spices and smothered with a flavorful sauce. Ditch the spoon: Chili burgers for everyone!

Now let's get something out in the open here. I'm 110% aware that these look like a Sloppy Joe's hot mess of a second cousin. They're not going to win a beauty contest, but they will win over your taste buds. They're absolutely positively delicious. Trust me. Veggie burgers are my thing =) They're also the bestie's thing because that crazy amazon actually decided to make vegetarian chili burgers too... literally on the same day! We kind of share a brain sometimes. Its fabulously terrifying [emphasis on the fabulous] but I'm still waiting on her to post the recipe so I can make hers and mine and then stack them together to make the most glorious of double-decker burgers. Clearly I need help.

Triple-Bean Vegetarian Chili Burgers

[makes four smoky, savory veggie burgers]

what's in it?
3/4 cup of rolled oats
1/2 cup black beans, [cooked or canned]
1/2 cup kidney beans [cooked or canned]
1/2 cup canned, seasoned chili beans [pinto beans in chili sauce]
1/4 cup red onion, finely chopped
1/4 cup white/yellow onion, finely chopped
2 cloves of garlic, smashed and minced
1 flax egg [recipe] or large egg
2 extra TBSP ground flax seed
1 TBSP tomato paste
1-2 tsp of healthy oil for sauteeing [olive, coconut, etc...]

1 + 1/4 tsp chili powder
3/4 tsp parsley [dried or fresh]
3/4 tsp cumin
1/2-3/4 tsp red pepper flakes
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp unsweetened cocoa powder [do it!]
1/2 tsp garlic powder
1/4 tsp dried thyme [optional but yummy!]

Chipotle Aoli
1/4 cup homemade or all-natural mayo
1/2-1 large chipotle pepper [in adobo sauce]
1-2 teaspoons of lemon juice
1/2 tsp dried parsley
1/4 tsp garlic powder
a pinch of salt
veganize by subbing vegan mayo and you're good to go!

Chipotle Aoli [take two!]
4 TBSP homemade of all-natural mayo
2 TBSP plain greek yogurt
2 TBSP lemon juice
2 chipotle peppes [in adobo sauce]
1/2 parsley
1/4 tsp garlic powder
a pinch of salt

spice it up: Add a dash or two of cayenne pepper, red pepper flakes, and/or sriracha to make it spicy! Obviously this version is my favorite -- I like to add all three to the sauce!

To make either sauce, finely chop your chipotle pepper and whisk it together with the remaining ingredients or simply combine all ingredients in a small food processor/blender and pulse. Taste, and then add more of any of the above ingredients that you'd like to amplify. I make it a little bit differently each time depending on my mood -- sometimes with extra garlic and sometimes with a whole lot of heat! It's super flexible and ridiculously tasty! Cover and refrigerate until you're ready to dig in!

Brontosaurus Chefs these burgers are 100% vegan and gluten-free <3

T-Rex Chefs put down the meat and make some veggie burgers! Please? Try one straight up veggie-style and I promise to look the other way if you insist on putting bacon on your next burger. Deal? Ooh! And if you don't have flax/chia on hand but have eggs, feel free to use an egg to bind the burgers. You can also use panko breadcrumbs instead of the oats in a pinch but the oats are a bit healthier... so use them if you have them!

get cooking!

If you're using a flax egg instead of a regular egg [I prefer it!], prep that first. Whisk 1 tablespoon of ground flax [or chia seeds!] with three tablespoons of cold water and set it to chill in your fridge for 15-20 minutes. Don't stress the timing too much, you basically just want to give the flax time to reach an eggy consistency.

Heat your stovetop to medium-high and saute your onion in 1-2 tsp of your favorite healthy oil. I finely chop 1/4 cup of red and 1/4 cup of yellow onion but you can use 1/2 cup of any onion you have on hand if needed. Add the garlic towards the end of the cooking process so it doesn't burn and cook until veggies are translucent and tender. While the onions cook, measure out your spices in a small bowl and set aside. Next drain and rinse the black and kidney beans but leave the chili beans in the sauce when you measure them out. Add your beans to a large mixing bowl along with the sauteed garlic/onion, oats, flax, flax egg, and herbs/spices. Mix well.

Feel free to use a large spoon or potato masher to slightly smush everything together or leave the beans whole for a super chunky veggie burger that will crumble easily on salads and such. I like them chunky buut sometimes I'll mash up the kidney beans a little since they're so large.

Next form the bowl-of-yumminess into balls. I can't quite say this without making it sound borderline inappropriate, but cup each ball in your hands and squeeze tightly to compact the ingredients. Next pressing each ball into a disc. Think of it as stress-relief! Form into 4 patties, cover, and refrigerate 30 minutes. Feel free to prep these overnight for the following day! I typically make one burger right away and then leave the remainder in the fridge overnight to cook up for lunch or dinner the following day.

They also freeze really well! To freeze, simply cook the burgers, allow to cool a bit, and then freeze [spaced] on a plate or cookie sheet. Once they've had a chance to partially freeze you can pile them in baggies or your favorite airtight container. Viola! Fast food without the freaky ingredients.

Ready to eat? Pour a teeny bit of oil in a skillet, heat to high, and cook for a few minutes on each side until you're left with a golden crust. Wrap any burgers that you don't plan on stuffing your face with immediately in foil, saran wrap, or an air tight container and pop in the fridge or freezer for a quick meal. To re-heat, simply pop on a baking sheet in the oven for about 20 minutes at 400F. Spread them with chipotle sauce and pile them high with every veggie you can get your hands on, then wrap them in leafy green lettuce or a fluffy bun and commene face-plantage.

so... how were they!?

Smoky, savory, and beyond flavorful! There's something magical about being able to enjoy a hearty chili in burger form. Whether you smother it in sauce and slap it on a fluffy burger bun or veg it up even further with a refreshing lettuce wrap, you're in for some serious yum. The chili-style spice blend and chipotle aoli give this manly burger the ability to win over vegetarian, vegans, and carnivores alike. My skeptical husband insisted "chili is for bowls; not burgers!" until I waved this bad boy in front of his face. He changed his tune pretty quickly and STOLE MY BURGER! Luckily I made two batches and was able to whip up my own instead of partaking in our usual game of tackle-the-pilot-until-he-gives-me-my-food-back. Though I'm not above biting my husband for swiping my dinner. Serves him right.

I got a bit off topic there, eh? You should make these. Preferably now. Preferably in mass quantities so you can stock your freezer with amazingness. They're that good.

If you really want to stock your freezer [or your face!] make these too:

Savory Sweet Potato Casserole

2013-05-16T12:18:00.003-04:00

Let me paint you a picture...

As I'm writing this I'm munching on a few slices of super-wicked-spicy habanero cheddar and, like the rebel I am, balancing a rather unstable mug of iced coffee on my lap. I'm bandaged up like a mummy from an altercation with my bread knife, my hair is braided a-la Katniss Everdeen, and I'm decked out in my favorite domestic-hot-mess fashion ensemble: a hot-pink hoodie and plaid pajama bottoms. What really ties the look together are the bright orange sweet potato hand prints allllll overrrrrrr my pants. Aprons are for pansies.

I'm clearly the portrait of class this morning =)

So today we'll be talking about sweet potatoes, seeing as I'm literally covered in them at the moment. It's no secret I love them, especially when they're stuffed. I've been brainstorming ways to serve them up for a crowd without standing in the kitchen for hours upon hours [dramatic enough? haha!] stuffing each one individually. Doing so would be a tad tedious, and half of them would surely get cold in the process. Then there's the fact that not everyone shares my bottomless pit of a stomach, which means a whole lot of unfinished sweet potatoes and a pouting hostess. No need for that! We all have a casserole dish, right? Break it out!

You can prep the toppings and casserole ahead of time so that once your sweet potatoes are hot from the oven, all you'll have to do is pile on the toppings and plop them on the table. So easy, right? Easy is my middle na--- really Jenn?! I'm positively imposable today. Ignore my antics and make this dish, stat!

Savory Sweet Potato Casserole

[yields 4-6 servings]

what's in it?
3 large sweet potatoes
2 cups of fresh baby spinach, chopped or torn
2 cups of black beans [cooked or canned]
1-2 cups grated cheese [I typically grab sharp cheddar or habanero cheddar]
1/4-1/2 bunch of green onion, chopped
2 jalapenos, sliced
1/2 cup diced tomato
a drizzle of greek yogurt [or sour cream!]

For an extra punch of flavor season the sweet potatoes with a little chili powder, garlic powder, cumin, cayenne pepper and/or paprika. Or you can whip the potatoes with greek yogurt and chives/scallions for a fun twist as well! I've made this thing every which way -- its a bit addictive =)

vegansaurus chefs Skip the dairy and pile on some extra veggies! You can also use vegan sour cream [yum!] and daiya "cheese" as toppings if you'd like! I have it on good authority that it's also a-freaking-mazing with crumbled veggie burger on top. Thanks Cat!
t-rex chefs Leftover turkey/chicken/burgers from the night before? Toss it in!

As always, you can use more or less of your favorite ingredients for this dish, and because there's no correct way to top a sweet potato of any sort, here's a round-up of toppings you can load up your casserole with:

tons-o-toppings

black beans
fresh baby spinach leaves
quinoa [especially fiesta quinoa!]

leftover steamed/sauteed/roasted veggies

roasted spaghetti squash
sharp cheddar cheese

greek yogurt
bell peppers
guacamole
olives

salsa
chives

cilantro
sprouts

jalapenos
tomatoes
sour cream
refried beans
fresh corn salsa

red pepper flakes
crumbled tortilla chips

sliced sweet mini peppers
hot habanero cheddar
crumbled feta or goat cheese
crumbled triple bean veggie burgers
sunflower seeds

green onion

Oh yes, you'll easily clean out your fridge/pantry with this one!

get cooking!
Preheat oven to 350F. Depending on your preference and time allotment, bake or microwave your sweet potatoes until soft and fluffy. They'll take about an hour or so in the oven and about 15-20 minutes [for three] in the microwave, just remember to pierce the potato a few times with a knife or fork before cooking so it cooks evenly in the center.

Once your potatoes are cooked to fluffy perfection, spoon out the centers and set the skins aside for another recipe or pawn them off on your pup. Whip the sweet potatoes with a fork and spoon into a medium baking dish. Pile on beans, jalapenos, and cheese [and any other ingredients/veggies you want to enjoy hot!] and pop them in the oven at 350F until the cheese is hot and melted.

It's basically the same exact concept of a Thanksgiving-esque sweet potato or yam casserole. Of course instead of smothering them with marshmallows, we're reaching for fresh cheese and vegetables! Any way you prep it, it's sure to wow your friends and family and might even get a few veggie snobs to change their tune. I live for those moments.

In about 15 minutes or so you'll have the perfect base for all your fresh toppings! I added fresh tomato, green onion, extra jalapenos, and a big dollop of greek yogurt to mine. Load it up with anything your heart desires and dig in! This will reheat marvelously the next few days, if needed. Glor. I. Ous.

so... how was it?
Heav.en.ly. I can say with absolute certainty that I'll be making it just as often as my beloved stuffed sweet potatoes; maybe even more often since it reheats oh-so well and saves precious time. This means that while it's great for holidays, dinner parties, and family dinners, it's also fan-freaking-tastic for weekday lunches and dinners. There's something magical about having the next day's lunch already prepped and waiting in the refrigerator.

It's also one of those dishes that is versatile enough to take on a fridge full of leftovers so pile on any leftover quinoa, roasted veggies, and anything else your heart desires. Just maybe stay away from that mystery container in the very back of the fridge. I'm pretty sure it may have just winked at you.

craving more sweet potatoes?

What's your all-time favorite casserole?

WIAW #121

2013-05-15T06:40:00.002-04:00

Happy What I Ate Wednesday!

New to the blog/party? [click here] for more info on our weekly shenanigans!

Here's what I ate... last Wednesday! Between drooling over everyone's WIAW blog posts and recipe testing for my own posts, food was in my face all day long. I wound up eating a little more than usual, but was still able to get a pretty good mix of healthy and indulgent eats to balance out the day. The volume of food I managed to pack away was a bit impressive... How on earth did I do that!?

why yes, I *do* drink my juice from ridiculously quirky barware

carrot orange beet juice

1 large beet

2 small cara cara oranges

2 broccoli stalks

3 carrots

1 stick of celery

1 small lime

breakfast

16oz fruit and veggie juice [see above]

1 cup of coffee w/ unsweetened coconut milk

prenatal vitamins

second breakfast [it happens!]

Two biscuits fresh from the oven during recipe testing. I was supposed to be photographing them and they just jumped into my mouth -- I swear! It's like they have a mind of their own =)

lunch

spinach and falafel salad

snacks

Hummus and pita chips and a few bites of the mystery dish in the background [for recipe testing purposes of course!] After eating what was in the photo I wound up dipping back into the hummus tub once P got home for the day. Between the two of us we finished about 1/3 of a tub of roasted red pepper hummus a small pile of pita chips, and half an english cucumber. I think it's safe to say that I'm a bit of an addict. We also raided the last of the chocolate drawer for a few pieces of cadbury caramello bar and split that as well. Um... the chickpea made me do it? I also took my iron supplement alongside an organic apple during my mini snack-a-thon.

dinner

There's only so much recipe testing a gal can do before she wants to run screaming from her kitchen. Ok, ok... that's not remotely true for someone as kitchen-obsessed as I am, but I was craving one of my favorite meals from a local Greek-Italian fusion restaurant. Paul and I always order too much food and then turn our one date night meal into three meals and two desserts. It's quite a feat. This time around we ordered a bowl of cucumbery tzatziki dip, a veggie pizza [with extra jalapenos!], a whole wheat meatball parm sub [for P -- though I stole a bite and it was quite yummy!] and a flaky mountain of baklava. I put down a good half of the dip and 3 slices of pizza and we boxed the leftovers for lunch/dinner/dessert the following day! Their baklava tastes like glazed donuts... Just looking at the photo makes me want to "forget" to make dinner and drag P back there. Also? I may live in the middle of nowhere in NC, but my local pizzarias have mastered the art of veggie pizzas. I adore making [and eating!] my own, but sometimes theirs is too good to pass up!

chickpea update I'm convinced she's trying to kill me. It's true. She's so stinking cute in her ultrasound photos and I want to kiss her little button nose but... yeah. She so has it out for me. Maybe if I let her listen to Bieber she'll let me get through my to-do list, errands, and workouts without making me a raging narcoleptic? I can only hope! Until then... Give me my fishy jammies!

recent obsession Salmon Tacos. I'm going to marry them.

Let's pretend this isn't a sketchy dimly lit instagram photo from Monday night's dinner and that they look like this instead:

Much better!

Now let's get our party pants on and do a little WIAW-stalking below =)

Fluffy Buttermilk Biscuits

2013-05-14T07:18:00.002-04:00

update: Today is actually National Buttermilk Biscuit day! Yes, that's a thing apparently. A very delicious thing! Clearly I need to make another batch tonight in honor of this fantabulous coincidence. Are you with me?

Fluffy Buttermilk Biscuits

[makes 6-7 large biscuits]

what's in them?

2 cups of unbleached all-purpose flour

1 tablespoon baking powder

1/2-1 teaspoon of salt [I've been hooked on using pink salt lately! love it!]

1/2 tablespoon sugar [optional]

1/4 cup of cold, unsalted butter [though salted will work too!]

1 cup lowfat buttermilk

slightly adapted from allrecipes.com

get baking!

Preheat oven to 425F. In a large bowl, mix together flour, baking powder, salt, and sugar. Cut cold butter into the flour mixture using a pastry cutter or simply chop butter into tiny cubes with a knife and mash into the flour with a fork. Both work fabulously! Slowly pour in your milk while gently mixing with a fork. Once all the milk has been added the dough will be a bit dry. Begin to knead a few times to evenly distribute the moisture and, if still seriously dry after kneading, feel free to add an extra tablespoon of milk to the bowl. I typically knead my dough for about 8-10 strokes and stop manhandling it. Over kneading will toughen the dough.

Roll out [with your hands or a rolling pin] your dough onto a lightly floured surface and flatten until about 1 inch thick. Use a biscuit cutter to cut out approximately 6 or 7 biscuits from the dough. Lay flat, spaced, on an ungreased, nonstick baking pan and bake for 12-15 minutes at 425F. Mine are almost always done around the 12-13 min mark when the edges just barely turn golden.

so... how were they?

Dangerously good! Every time I make these I nearly burn my face off stuffing a straight-from-the-oven biscuit in my face. Since they're best fresh, you can easily cut the recipe in half to make a mini batch for breakfast/brunch/brinner for two, or make the full batch and whip up a handful of fluffy egg sandwiches for weekday grab and go breakfasts! [to reheat just pop them in the oven, toaster oven, or microwave!] They're out of this world with chopped bell peppers, onion, and even tomato thrown into the mix too. Raid your crisper drawer and get your breakfast on! =)

or just attack them like an animal with some berry jam/jelly/preserves...

still hungry?

keep the breakfast shenanigans going with these yummy recipes:

What did you have for breakfast today?

Coconut Shrimp Alfredo

2013-05-13T07:00:00.000-04:00

I meant to add this to Thursday's saucy post, but it was already quite lengthy as it is and I didn't want to overwhelm you. Yes I'm aware of how that sounds... I'll let you be the one to crack jokes this time. Don't disappoint me.

Anywho! Here's another fun [and tasty!] way to take fettuccine alfredo to the next level. As always, you'll get bonus points for serving this alongside a giant pile of veggies. Spinach, broccoli, mushrooms, asparagus, peas... whatever you have handy!

Coconut Shrimp Alfredo

[serves two]

what's in it?

approx 16 large raw shrimp [peeled, deveined and defrosted]

1 tsp coconut oil

1/4 cup shredded coconut

2 cloves of garlic, smashed and minced

1/2 TBSP dried parsley

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1/8 tsp salt

red pepper flakes, to taste

the sauce:

6 oz dry fettuccine noodles

1/2 cup freshly grated romano or parmesan cheese

1 cup of unsweetened coconut milk [I used this one]

1-2 TBSP of creamy goat cheese

1 tsp lemon juice

1/2 tsp dried parsley

1/2 tsp garlic powder

1/4 tsp salt

black pepper and any additional salt, to taste

You can also use either of [these] sauces and/or dairy options.

The coconut flakes/shreds you use can be either sweetened or unsweetened. I have to fess up and admit that, in this case, I favor the sweet stuff! It was gooooood! <3

Feel free to take things up a notch by serving this up with a side of lemon wedges to add zesty burst of citrus to the finished dish.

get cooking!

Grab a small pot and cook noodles according to the package's directions. I undercook mine by a minute or two since they will spend a few extra minutes in the sauce. While they simmer away, measure out the remaining ingredients and start on the shrimp.

Heat a small nonstick frying pan or skillet to medium-high and add shrimp. Once they begin to firm up [about a minute or so into cooking] add your coconut oil, garlic powder, salt, parsley, cayenne pepper, and minced garlic to the pan and stir well to coat. Next add in your coconut and flip the shrimp until both sides are pink and opaque. You can add a teeny bit more coconut oil if you think you need it and, after tasting, decide if you're up to the red pepper flake challenge. I adore the pop of color and little kick of heat they add to the creamy sauce.

The shrimp and the noodles should be ready around the same time, simply remove the shrimp from the burner while you start on your sauce. If you prefer to time it so your shrimp is done at the same time as the sauce, simply begin cooking them a few minutes after starting the noodles. Easy peasy! <3

Once the noodles are al-dente and tender, remove the water [drain, strain, whatever!] and reduce heat to medium-low [about a 4 on the dial]. Add the noodles back to the pot and pour in the remainder of your ingredients. Stir continuously with a fork [with a few pauses in between] until the sauce thickens [approx 5-10 minutes]. If you're staring at a pot full of liquid for a few minutes there, don't be alarmed; it will thicken at the very end. If you're a bit impatient you can try upping the heat a tad but [as I've found out the hard way] higher heat means increased risk of burning, so you'll want to stir incessantly and watch it like a hawk. Once it's thick and creamy, stir in half of the shrimp and grab a teeny bite to taste test. Feel free to add extra garlic [I have a heavy hand with the stuff], parsley, salt, pepper an even some extra cayenne pepper for a little zing! Top with the remaining shrimp/coconut mixture and dig in!

Serve up with a mountain-o-veggies [steamed or salad!] and a few lemon wedges to add a refreshing burst of citrus if you're up for it!

so... how was it?

How is this not a thing!? When I first toyed with the idea of adding coconut shrimp to an alfredo dish I was essentially told that I've lost my mind. Good to know my friends think so highly of me, right? Haha! The craving wouldn't go away so I took a chance on the kooky combo. Oh. My. Gosh. YUM! SERIOUSLY HOW IS THIS NOT A THING!? Well, it is now I suppose =) If you love coconut you'll swoon your face off over this one. The creamy sauce, garlicky shrimp, and sweet, flavorful coconut work oh-so-well together. And if you're bold enough to reach for the cayenne and red pepper flakes? Your tastebuds may break into song and dance. Love it!

Craving more coconut?

Quick and Easy Alfredo Sauce [two ways!]

2013-05-09T15:03:00.001-04:00

Hello ridiculously overdue recipe post! So nice of you to join us =) If we were to play the word association game right now, and you were to so boldly toss out the words "Alfredo Sauce," my first response would be a lightning fast "ALLTHEBUTTER!!!" Let's face it, if you order a bowl of creamy fettuccine alfredo from a restaurant that's exactly what you'll be getting. All. The. Butter. There's nothing wrong with a little good old fashioned Paula Deen-esque butter love every now and again, but considering the amount of baking I've been doing lately, a brief hiatus is in order. This sauce is positively creamy, flavorful, and downright dreamy without adding butter whatsoever. It's also really simple to make... meaning it's time to ditch that jar of pre-made preservative-ladden alfredo sauce for good!

Quick and Easy Alfredo Sauce

serves one

what's in it?
3 oz dry fettuccine noodles [because we need something to pour the sauce on!]
1/2 cup freshly grated parmesan cheese
1/4 cup of cream
1/4 cup of evaporated milk
1/2 tsp lemon juice
1 tsp dried [or fresh!] parsley
1/2 tsp garlic powder
1/4 tsp salt
two cranks of black pepper
an optional drizzle of extra virgin olive oil

substitution shenanigans no cream/milk lurking in your fridge? 1/2 cup of half and half will work too! If you have cream [usually titled heavy whipping cream - I try to keep an organic one handy for recipes] but not evaporated milk, 2% or whole milk will absolutely work instead. I go for evaporated milk in sauce recipes because of its thickness and convenience [it's shelf stable in my pantry - score!] Lower fat dairy options will take a bit longer to thicken so keep that in mind as well. Also, if you want to cut down a little on the milk/cream and add in a little good old fashioned butter? Go for it! Same goes for extra cheese on top. Let your palette be your guide <3

Since I feel like a jerk posting my super-hungry-preggo-food-blogger version, aka the one I ate standing in my kitchen by myself for lunch, here are the measurements you'll need if you're whipping this up for two. Simply double to serve four =)

Fettuccine Alfredo for Two

6 oz dry fettuccine noodles
1 cup freshly grated parmesan cheese
1/2 cup of cream
1/2 cup of evaporated milk
1 tsp lemon juice
2 tsp dried [or fresh!] parsley
1 tsp garlic powder
1/2 tsp salt
a few cranks of black pepper, to taste
an optional drizzle of extra virgin olive oil

You should also let some peas in on the fun. They love pasta.

get cooking!

Whether you're making this dish for one, two, or four, the instructions are all the same! Grab a small pot and cook noodles according to the package's directions. I undercook mine [barely] by a minute or two since they will spend a few extra minutes in the sauce. While they simmer away, measure out the remaining ingredients. Once the noodles are al-dente and tender, remove the water [drain, strain, whatever!] and reduce heat to medium-low [about a 4 on the dial]. Add the noodles back to the pot and pour in the remainder of your ingredients. Stir constantly with a fork until the sauce thickens [approx 5 minutes if you're serving one and 5-10 minutes for larger batches]. If you're staring at a pot full of liquid for a few minutes there, don't be alarmed. It will thicken by the end. If you're a bit impatient you can try upping the heat a tad but [as I've found out the hard way] higher heat means increased risk of burning, so you'll want to stir incessantly and watch it like a hawk. Once it's thick and creamy, grab a teeny bite to taste test. Feel free to add extra garlic [I have a heavy hand with the stuff], parsley, salt, pepper an even some cayenne pepper for a little zing! Serve piping hot and enjoy immediately!

optional: top with a teeny drizzle of extra virgin olive oil before serving and, if you're feeling feisty, a little extra grated parm and parsley. Veggies also make a fantabulous addition if I do say so myself =) As does garlicky grilled/sauteed shrimp or coconut shrimp. It's straight up to die for with shrimp!

Light and Tasty, MooCow-Free,

Allergy-Friendly Alfredo Sauce

I made this one per request from the Amazon... It's freaking amazing

serves one

what's in it?
3 oz dry fettuccine noodles
1/4-1/2 cup freshly grated romano cheese [from sheep]
1/2 cup of So Delicious Plain Unsweetened Dairy-Free Coconut Milk Cream [this one]
1-2 TBSP of creamy goat cheese
1/2 tsp lemon juice
1/2 tsp dried parsley
1/4-1/2 tsp garlic powder
1/4 tsp salt
two cranks of black pepper, to taste

get cooking!
Use the same exact steps as the previous alfredo sauce, just with the ingredients above! So easy!

If you love goat cheese you'll pretty much swoon face-first into your plate.

It's a given.

Regardless of which sauce you make, I think it's safe to say that those sketchy jars of alfredo sauce have met their match. Actually, they flat out lost the match the second they added modified corn starch and preservatives to their sauce. Jerks. We eat real food around here =) Besides, the whole from-scratch shebang takes approx 15 minutes to whip up. Going once... Going twice... SOLD!

Still feeling saucy?

Try [this] creamy lemon "alfredo" sauce on chilled zucchini noodles!

or whip up some coconut shrimp to go with either of the sauces from this post:

Enjoy!

What I Ate Wednesday Link Party #120

2013-05-08T06:36:00.000-04:00

Hookay so here's the deal. For the past few years I've tried to keep my WIAW posts as short and sweet as possible so you kids don't have to scroll your faces off reading my post and visiting all the awesome bloggers that link up every week. Looking back I feel like maybe I've been setting a bad example. After all, I always adore it when you guys jam-pack your posts full of updates on your life, recent recipes you're swooning over, photos, workouts, goals, and all that jazz. Seriously - I freaking love it. [and want more of it!]

This is where I start to whine because I've always wanted to do that too. I just felt like I couldn't for some reason... like it was selfish to be so chatty? I don't know. I over-think things entirely too much! Regardless, it's time for a revamp. I'm making it a point to forgo any blogging insecurities I may have and just run streaking through blog land saying whatever happens to be on my mind at any given moment. After all, it is a blog, right? =) Right! It's also What I Ate Wednesday so... here's my day of deliciousness:

breakfast

Bear Naked Nut Cluster Crunch Honey Almond Cereal with Blue Diamond Almond-Coconut Milk [it's so tropical - I'm obsessed!] and blueberries. I also scarfed a small banana and a cup of iced coffee while reading my email.

snackage

LOTS.OF.HUMMUS! I've been on a roasted red pepper hummus kick lately and have been stealing spoonfuls out of the fridge all day long. Watermelon and blueberries are also on heavy repeat as well as my fruit/cheese/veggie/cracker snack plates. And Stacy's baked pita chips. Those keep finding their way into my hummus as well =)

lunch

I've been recipe testing fettuccine alfredo recipes like a madwoman. I'll share a few of my favorite variations tomorrow if you're interested =) I might make you beg a little though. Or at least promise to eat your veggies!

dinner

A super spicy version of my Sweet Potato Nachos with tons of chili powder and cayenne pepper on the potatoes and a small mountain of jalapenos and jalapeno salsa. I die of yum. After dinner I nibbled on a pile of pistachio nuts and dark chocolate chips while vegging out with the husband. Another de-freaking-licious day of food if I do say so myself! =)

Chickpea Update <3 She may still be incubating, but my kid officially has the worst taste in music. Seriously! Anytime a Bieberiffic pop song comes on the radio she dances like a fiend, yet the second I switch the station to something more acceptable the movement stops. I wish I were exaggerating, but it seems we're going to have to hold a teenybopper intervention. Luckily this means that if I want to avoid bladder punching during a long road trip I simply have to play oodles of Imagine Dragons and Vampire Weekend and simply prevent the hubs from rocking out to T-Swift. Now that I can live with! =)

Fun w/ Fitness I tried my first ever tabata class on Tuesday and holy cow I loved it. Seriously, LOOOOOOVED it! It was fast-paced, super motivating, and exactly what I needed to kickstart the day! Most weeks I only manage to get 3 gym days under my belt [a mixture of zumba, light cardio, + strength training] so I'm determined to make them count! I'd ideally like to work on lifting 5x a week and add more walking/jogging into the mix as well. I absolutely need a kick in the butt so feel free to pester me to sneak in some extra activity! I may be 6 months pregnant but I ADORE that post-workout endorphin rush and the glorious reduction in aches and pains that physical activity delivers. Just show up on my front doorstep with a whistle and a kettle bell. I'll thank you later ;)

Alright kids, let's see what you've been up to lately!

New to the blog/party? [click here] for more info on our Wednesday shenanigans!

Ooh! And while I have you here -- Do you have any ideas for a new WIAW theme? Leave your suggestions in the comments below!

Taco Salad Your Face Off! [or something like that]

2013-05-05T11:49:00.000-04:00

Happy Cinco de Mayo!

*cue confetti, streamers, and buckets of margaritas*

Chances are you are [A] reading this wasted from your hellophone while wearing a giant sombrero or [B] at home trying to figure out what on earth you're going to stuff in your face today. I really hope that either way you're wearing a sombrero. Don't let me down.

Anywho! If you're in the market for a quick lunch [or dinner] today might I suggest whipping up a taco salad? Either way I'm bombarding you with them in 3...2...1...

It's taco salad time!!!

There isn't a single restaurant near me that makes a halfway decent one [seriously... how does that happen!?] so you can expect to see these beauties popping up in my kitchen, on my Instagram feed, and all over my "What I Ate Wednesday" posts all spring and summer long. Paul and I live for taco salads. We eat them almost as frequently as pasta salad which, as you know, is a freaking LOT! What can I say? The stomach wants what the stomach wants ;)

I don't think I've ever done an official taco salad post yet, and with my recent taco salad face-stuffage coupled with the impending awesomeness that is Cinco de Mayo, how could I not? To break it down for you crazy kids and your varied grazing habits, I'll split the protein options into groups:

vegansaurus chefs top with black or pinto beans, taco-style lentils, or taco roasted chickpeas; you can also crumble up a triple-bean veggie burger to make a faux-meat

brontosaurus chefs same as above, or try it with salmon or shrimp!

t-rex chefs same as above and/or add your favorite protein! Utilize leftovers or whip something up fresh! Paul typically uses [this] chicken recipe, grills up shrimp or a steak, or makes his own ground taco meat. I'll try to con him into helping me blog the carnivore-friendly recipes if you're interested. Just let me know! <3

Oodles of options, right? I'm a bit of a variety whore so I love that I can make them differently each time with whatever ingredients I already have on hand. I get particularly giddy when I have extra filling leftover from my Lentil Veggie Tacos. Shameless plug, I know, but those babies are GOOD!

the veggies

[after all we *are* making a salad; load 'em up!]

lettuce

tomatoes

bell peppers

olives

corn

jalapenos

avocado

onion

and anything lurking in your crisper drawer!

and of course if a pile of cheese somehow jumps in the bowl too... just go with it!

sharp cheddar... spicy pepperjack... feta/goat cheese... cojita cheese... anything goes!

Another taco salad topping option strays a little far from the conventional side but is oh-so-tasty! If you're a fan of squash or sweet potato, try roasting them seasoned with salt, pepper, chilli powder, garlic powder, cayenne pepper, and a bit of cumin. In a pinch you can use your favorite taco seasoning blend as well. And while you're at it - toss some peppers and onions on the pan and roast those too! They add a fajita-like twist to your taco salads and the combination of hot, roasted veggies on a cool, crisp salad is de-flipping-licious!

As for the dressing, I'm a fly by the seat of my pants type of girl. Translation? I'm positively horrible at planning ahead and either run out of or forget to buy crucial ingredients. This particular time I was entirely out of dairy and nondairy milks/yogurts of any sort and had just killed off my latest bunch of cilantro. The dressing I had my heart set on making was kiiiiiind of impossible! No worries! I simply stole my husband's jar of ranch dressing and improvised! Below is an easily customizable recipe for a zesty ranch dressing that's big on flavor an easy to whip up with nearly anything you have on hand!

Fiesta Ranch Dressing:

a few spoonfuls of homemade ranch or your favorite *natural!* store-bought dressing

1-2 teaspoons of chopped red onion [oh the flavor!]

1-2 teaspoons of chopped green onion

1 teaspoon of fresh or dried cilantro [or fresh if you have it!]
a pinch or two of garlic powder [or fresh minced/smashed garlic!]

a pinch or two of cayenne pepper

whisk together or blend using pretty much any type of food processor ever invented.

other possible dressing mix-ins:

a spoonful of vinegar to thin/acidify the dressing

fresh lime juice [for flavor and same result as above]

pureed avocado or leftover guacamole [because duh, yum!]

any fresh herbs and spices you have on hand [basil, dill, parsley, chives, cilantro, etc...]

chopped jalapeno peppers [pickled or fresh]

red pepper flakes [because fiery can be fun!]

sriracha chili sauce [ok now you're just asking to set your face on fire]

and for a smoky dressing try adding a bit of smoked paprika and cumin

Clearly the possibilities are endless! Next time you whip up a taco salad, play mad scientist in the kitchen and invent a new dressing combo! Your taste buds will thank you.

Guacamole and Salsa also make a phenomenal dressing for taco salads!

Whenever I have avocados on hand I almost always opt for a guac dressing. Paul is a neanderthal and drizzles ranch and guac and salsa on his in a big heaping mess. He swears it's delicious. The photos above will take you to a recipe if you need one! Adding a few heaping spoonfuls of your favorite green salsa or a little bit of vinegar will help transform your normally chunky guacamole into a more dressing-like consistancy if you prefer it -- any which way it's delicious!

make your bowl, and eat it too!

Hookay so [this] tortilla baking contraption is absolutely genius. It's hands-down one of the most fun foodie gifts I've received and you should totally gift these to all your kitchen-savvy friends. Or just run out and buy one for yourself. I love them! In the meantime? Make your own crunchy baked taco bowls using a small oven-safe bowl to shape the tortilla and you're good. to. go! For either option, bake at 350F for 6-10 minutes after rubbing/spritzing the tortilla with a teeny bit of healthy oil. I also microwave my tortilla first for 5 seconds to make it extra pliable, it fits perfectly into the tortilla tray this way. Ooh! And while I'm rambling, Trader Joe's "Habanero Lime" tortillas are easily the best tortillas of my life. So flipping flavorful! Yes my TJ's is two hours away. Yes they are worth it. Next time I'm in the area I'm buying a bunch and freezing them!

To serve them up sans-gluten simply grab a corn tortilla for your bowl! They get just as gloriously crunchy but have the bonus of being gluten-free!

All that's left to do is...

Dig in!

Hope you kids have a healthy, happy Cinco de Mayo!
If you need a few more last minute dishes feel free to stalk [this] post for inspiration! <3
[or to simply laugh at what I did to Paul's photo. I regret nothing!]

Still Hungry?

Search Engine Shenanigans [part III]

2013-05-02T18:00:00.000-04:00

Let's face it. The internet is a terrifying, yet hilarious, place. Whether you're searching for a mouthwatering cheesecake recipe or looking for a silly photo of your favorite celebrity, you run the risk of googling your way into an endless array of awkward scenarios.

For instance...

1. You wind up with what can only be described as the evil doppelganger of what you were originally searching for.

A google search for a popular snack cake, for example, could possibly ruin your day. Or make it. Depending on what you're into.

2. You fall down the Wikipedia rabbit hole.

All you wanted to know was the best method from removing those insipid chunks of glitter off your nails so and, well, now you know every single ingredient in nail polish. In spanish.

Paul is excruciatingly guilty of this. He starts out watching last night's highlights from The Daily Show, and next thing I know he's watched every single Harlem Shake video [ever!] and can recite the Gettysburg Address backwards while doing the chicken dance.

Sometimes when my big fluffy unicorn and I are having a bad day, we like to play a little game of search engine roulette with our blogs. The results are usually ridiculous enough to make at least one of us snort. I'm hoping she decides to blog a few of hers soon, especially the one responsible for making me giggle every time I look at a jar of cumin. Until then, here are a few of my recent favorites!

"madison the cat eating plants" Well that was detailed...

...if the interest in my husband's cilantro-munching feline wasn't odd enough, the fact that this has been googled 222 times sure is strange. Once? Okay. Twice? It happens. TWO HUNDRED AND TWENTY TWO TIMES?! My head hurts.

"buy ALL THE THINGS" Yes! But only because you insist =)

"can pizza grow on trees?" Well technically, it can! It's also a vegetable. #fact

"double appetizer" If this is anything like "second breakfast" I'm SO in!

"forrest gump fitness" I just felt like running...

"ferret ate crayon" Yet no one googled "ferret pooped crayon." interesting.

"if you were a lollipop would you..." Eat myself? Probably.

"girl forgot to wear pants" I didn't forget. I just didn't want to wear them!

"i wish i had some glowsticks..." Me too, friend. Me too.

and lastly, the one that caused me to spray coffee on the keyboard...

"mozzarella ball up the ***"

I'm afraid for the world. Very, very afraid. The worst part? It was googled not once, but THREE TIMES! Words. I lack them.

For the record, mozzarella balls belong in your face.

and your soup.

Miss the first two installments?

For a good time ~~call~~ check out Search Engine Shenanigans [Part I] + [Part II]

If you blog - What's the strangest/funniest query that lead to your site?
If you don't - fess up! What's the craziest thing you've googled!?

What I Ate Wednesday #119

2013-05-01T06:12:00.000-04:00

[breakfast] multi-grain trader joe o's mixed with honey nut cheerios, a whole sliced banana, and my go-to cereal milk of so delicious unsweetened coconut milk as well as an unphotographed cup of iced coffee [snack] baked pita chips with sliced cucumber and hummus [lunch] leftover creamy curry broccoli and cheese soup with extra scallions [snack] a gi-freaking-normous smoothie made with frozen organic blueberries, organic baby spinach, a heaping serving of hemp hearts [11g protein! whoo!] and a mixture of coconut milk and orange juice for sweetness [snack] an organic red delicious apple and ezekiel flax bread with peanut butter and banana [dinner] a savory stuffed sweet potato [recycled photo - I'm pretty sure I ate my dinner standing in the kitchen like a heathen haha] [snack] a handful of annies cheddar squares

I think it's safe to say that I was a bit hungry! The weather here in NC has been a bit moody and flucuates between hot and sunny [er... rarely] and stormy, cool, and ominous [so flipping often!] and I've noticed it totally influences what I eat for the day. When the weather is gorgeous I'm more apt to beeline for salads and smoothies while during the icky, rainy ones... well I just want soup, sweet potatoes and snacks galore!

Let's see what you've been stuffing in your face lately, shall we? =)

Use one of the buttons below + link up your eats! <3

New to the blog/party? [click here] for more info on our Wednesday shenanigans!
xoXOxo

Sweet Potato Nachos

2013-04-30T07:00:00.000-04:00

These orange beauties are what happens when you combine the flavor fiesta of Savory Stuffed Sweet Potatoes with the ingenuity of good old fashioned Irish Nachos. Translation? They're insanely delicious and just may convince that sweet potato skeptic in your wolfpack to abandon ship on their stubbornness and dive right in!

Sweet Potato Nachos

[serves two]

what's in it?

2 large sweet potatoes

a few ounces of grated cheese [cheddar, gouda, pepperjack, mex blend, etc...]

a spoonful or two of your favorite healthy oil [spray or regular]

chili powder, to taste

garlic powder, to taste

a sprinkle or two of cayenne pepper [or paprika!]

and all your favorite nacho toppings!

*to take the savory-sweet combo a step further, grab some ground cinnamon and sprinkle that over the sweet potatoes too! I tried this the other day and practically swooned into my plate. SO GOOD!

vegansaurus chefs skip the cheese entirely or add some vegan cheese instead! You can also make them with butternut squash! [recipe] t-rex chefs feel free to grab some bacon [yeah, I said it!] or add some shredded chicken or pork and have at it [this would be a fabulous way to use up leftovers from the night before!]

Feeding a crowd? Simply grab a few more sweet potatoes and some extra toppings and you're good to go! These make excellent party food and the leftovers can be popped in the microwave [or back in the oven!] and enjoyed the following day.

toppings

black beans

fresh or pickled jalapeno peppers

greek yogurt or sour cream
banana peppers

guacamole

ranch

salsa

tomatoes

black olives

chopped green onion
shredded romaine lettuce, spinach, spring mix
yellow corn or mexi-corn with peppers

chopped bell peppers or sweet mini peppers

leftover veggies salvaged from the back of your fridge
and so. much. more.

get cooking!

Pre-heat your oven to 400F then grab your sweet potatoes and scrub them clean! Remove the skin with a veggie peeler and slice into discs with a sharp knife or mandolin. Drizzle, rub, or spray the slices with your favorite healthy oil [I love EVOO and/or coconut oil] and arrange in a single layer [though some overlapping is a-ok!] on a baking sheet or pan. Roast for 30-40 minutes or until tender. Top with your choice of veggies, beans, and cheese and return to the oven until the cheese is hot and bubbly! Layer on cold toppings such as greek yogurt or sour cream, guacamole, salsa, green onion, and anything else you might be jonesin' for. Then simply introduce them to your face =)

For crispier potatoes you can try [this faux-frying technique] on for size!

so... how were they?

Sweet, savory, and will forever be in recipe rotation in my kitchen. I think it's my goal in life to get everyone hooked on savory sweet potatoes in some shape or form. Ok one of my goals, that is. Somewhere between learning how to sew and world domination... Though I may just be watching too much Pinky and the Brain again =)

Still Hungry?

What's your favorite way to eat a sweet potato?

Creamy Curry Broccoli and Cheese Soup

2013-04-29T07:02:00.000-04:00

A few years ago I went off the deep end with curry powder. I put that stuff on everything. And I mean ev.er.y.thing! I sprinkled it in sauces/stir fries/pasta and even snuck it into my zesty fridge pickled jalapenos on a whim. Did I question my sanity at the time? Absolutely! Did I regret it? Not at all! I loved every single pairing and practically kicked myself for not having going cuckoo for curry sooner. Naturally, the next step was to start stirring it into my soups. Curried soups are amazing! I started off with the typical Thai-inspired varieties and before I knew it, I was shoveling it into my broccoli and cheese soup to make it "more colorful." An added bonus to the burst of color? It's flipping delicious.

If you're feeling especially cuckoo for curry you can even whip up a homemade face mask by mixing honey, turmeric, nutmeg, and cinnamon with a bit of curry powder. Just know that your significant other will ask if you made Indian food and if he can have some too. Fair warning :)

I totally wasn't joking when I said I put it on everything... Since when is my face not a viable option?

Creamy Curry Broccoli and Cheese Soup

[yields 6 cups of soup; approx 4 servings]

what's in it?
1 bunch of fresh broccoli [enough to yield around 3 cups of florets]
1/2 a medium/small head of cauliflower [approx 1 heaping cup of florets]
1 cup of white/yellow onion, diced
1.5 cups of shredded/grated carrot
a few stalks of green onion, chopped [optional but delish!]
3 cups of low-sodium vegetable stock [or chicken/veggie broth]
1.5 cups coconut milk
4-6 ounces of gouda [not smoked] freshly grated
4-5 ounces of freshly grated cheddar cheese [sharp or medium]
2 cloves of garlic, smashed and minced
5 TBSP unsalted butter
5 TBSP all purpose flour
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp dried basil
1 bayleaf
2-4 teaspoons of finely ground curry powder or curry paste [to taste]
salt to taste [will vary depending on the butter/broth you choose]

substitution shenanigans

Salted butter will absolutely work in place of unsalted. Just keep in mind the sodium content of your veggie stock/broth and you're good to go. As for the cheeses, using only gouda or only sharp cheddar is a-ok too, though I have the best, creamiest results using the two together! You can skip the cauliflower if you don't have any on hand; feel free to use a little extra onion or carrot in place of it or just leave it out altogether. As for the curry powder, a flavorful Thai yellow curry sauce or paste will also work in this recipe. Just add it in slowly and taste as you go to get that perfect balance of flavor! You can also use heavy cream, half and half, or milk in place of the coconut milk if it's all you have on hand, but the coconut is a fun twist! Oh and the bayleaf is optional, but delish! If you have any random questions, feel free to email me =) Looking for a plane-jane panera broccoli and cheese soup knock-off? [click here] for the recipe!

crazy for bread bowls?

For a fun first course to a meal, serve this soup in hollowed out dinner rolls instead of a big bulky bread bowl!

This recipe will make around 10-12 rolls worth of soup depending on the size you choose. I purchased extra crusty freeze and bake dinner rolls from my local grocery store and, after baking, scooped out the center with a pairing knife. If you're an expert baker, feel free to bake your own fresh rolls for this! You can serve them up as a fun weeknight meal for your family or whip them out as a fancy party appetizer. [Though I have it on good authority that they're equally awesome devoured while standing around in your kitchen in your PJs] The built in portion control will give you the yummy indulgence of a bread bowl without the bulk.

get cooking!

Wash and chop your veggies. This can be done ahead of time, early in the week, and sealed in a baggie for a later lunch or dinner [30 min or less! whoo!]. Dice the onions super small, mince the garlic, an shred or grate the carrots if you didn't buy pre-shredded [I use my cheese grater]. For the broccoli, chop 2/3 of it into tiny florets [just cut off as much stem as you can and it'll fall apart in the pot] and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup. For the cauli, I chop it super close to the crown and crumble the florets into a bowl with the rest of your vegetables. Here's a visual - the broccoli will be your most abundant veggie, though most of mine was hiding under the rest of the veg:

Add your veggie stock to a medium-sized pot and bring to a light boil. Next add the broccoli, cauliflower, onion, garlic, carrots, and bay leaf and reduce to medium heat. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender. Feel free to test a small spoonful of veg to check for tenderness. Remove from heat and set aside.

Once the broth is done, start your roux. In a large pot, melt 5 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add in the 5 tablespoons of flour as you continue to whisk. Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate. Next pour in the veggies and slowly stir in the coconut milk. Return to the burner on very low heat, uncovered. Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste. Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more -- taste and tweak as needed after adding your cheese. Oh yes -- the cheese! Once the soup has warmed back up, stir in the grated cheeses and remove from heat immediately.

Garnish with chopped green onion if you're a fan! What's more fun than topping veggies with even more veggies? Oh yes. Cheese. Feel free to sneak a bit of extra cheese in, on, or around your soup. It's only natural to top cheesy veggie-filled soup with a little extra right? I'm going to go out on a a limb and pretend you said yes. "HECK YES!" Followed by some sort of song and dance.

so... how was it?

I've already annihilated the leftovers quite fiercely. They didn't stand a chance in my fridge =) Adding the extra veggies and curry along with the addition of these mini dinner roll bread bowls was almost too good to be true. I froze a bowl for Paul so he wouldn't miss out on the deliciousness but I'm starting to doubt my self control. I might have to steal that bowl for myself... Sorry P!

Though if I eat his bowl of soup I'll have an excuse to make more, right? I'll take it!

*swoon*

Healthy Cinco de Mayo Recipes [aka things to eat while you pound margaritas]

2013-04-25T07:56:00.000-04:00

Um... sooooo..... if I'm not allowed to have a margarita [or ten] this year, then you guys are going to have to step it up and drink a few for me, okay? It's tragic enough that I had to behave on New Years Eve... and my birthday... and St. Patrick's Day... and OHMYGOSH GUYS, I can't drink on Arbor Day either! [the horror!] Luckily the amazon will most likely be sneaking booze into the delivery room. I'm sure she'll live tweet it. Now that's a party.

While tomorrow's Arbor Day festivities aren't typically celebrated with tequila and lime, next Sunday marks the 5th of May in which margaritas before 5pm are not only acceptable, they're encouraged! I simply couldn't let Cinco de Mayo slip by without it's own post. In fact, it's somewhere in the unwritten contract of food bloggerly duties, I'm sure of it. Luckily I'm a bit of a hussy when it comes to Mexican food =)

The photos below will take you straight to the recipe. Though someone needs to devise a contraption that takes the recipe directly to your plate. And face. And stomach.

That's entirely possible, right?

Let's get our mex on!

For even more mexican-inspired dishes, check out [last year's] cinco de mayo festivities!

Trust me, we know how to party =)

Er... Somewhat.

Though if you give me just a second....

Much better =)

Have a great weekend kids! I expect a report back about that margarita!
Also? Maybe not mention that photo to Paul...

What I Ate Wednesday #118 [experimenting with mini-meals]

2013-04-24T03:50:00.002-04:00

I wanted to take a moment to thank you all for the love and support these past two weeks. The virtual hugs were definitely needed and oh-so appreciated. Thanks for being my rock through all this <3

citrus-y beet juice

2 large organic beets

2 medium cara cara oranges, rind removed

2 broccoli stalks [I used the florets to make broccoli + cheese soup!]

4 organic carrots

a few chunks of fresh, ripe pineapple

I got a bit carried away with the juicer this particular morning and wound up making a LOT of juice! Oops? I LOVED the addition of the broccoli stalks [my first time blending them!] and the orange and pineapple added a nice touch of fruity sweetness to the mix. It took me nearly half the day to finish it all because I'm fairly certain this should have served 3 people instead of one. I should just start a juice bar so I can pawn off my extras on everyone =) Hopefully the chickpea likes juice!

This week's day of eats will lack the conventional meal categories since I photographed a dietary experiment of sorts. Lately I feel as if my body is functioning much better on mini-meals and snacks. With standard meals I'll either find that I feel super sleepy after eating, or a bit queasy, or just kind of blah [I know, so technical... haha!] and I can't really afford to be messing around with any of that nonsense. My due date is taunting me and there is SO much to do! Ack! In an effort to beat the ickiness, I decided to venture back into snack-mode while making a more conscious effort to ensure I'm still taking in all essential nutrients in the process. Here's how it went down:

[1] cinnamon oatmeal squares... cereal has been an absolute lifesaver with my lingering morning sickness [2] two mini babybel cheeses with baked pita chips and hummus [3] a whole grain pita pocket stuffed with organic spinach and cabot sharp light cheddar and toasted to wilted/melty perfection [4] 1/2 sleeve of whole grain crackers with a heaping spoonful of peanut butter [5] chocolate chip cherry torte larabar... my dessert of choice latley! [6] two cups of steamed edamame sprinkled with cayenne pepper and sea salt [7] green beans with sliced almonds [8] jasmine rice with chana masala [not super attractive but soooo yummy!] [bevvys] the gargantuan juice pictured at the beginning of this post and lots.of.water!!! I also loaded my daily 8oz of coffee up with ice and vanilla coconut milk creamer so I could trick myself into thinking I was getting more than I actually am. Its a dirty trick but it's deliciously worth it =) [unphotographed] my daily prenatal vitamin and iron supplement and a handful of annie's cheddar squares

The verdict? The mini meals wound up more closely resembling an all day snack-a-thon until about dinnertime, when I was ravenous enough to chow down on a big helping of chana masala, rice, and veggies. Unfortunately the second I did that I got wicked heart burn and was pretty much down for the count for the remainder of the night. Whoops! I'll chalk that up to another pregnancy perk and keep the meals miniature for a bit longer since I felt great during the day and had much more energy than usual! Workout days will continue to be more meal-centric since I'm basically a hungry hungry hippo all day when I factor in zumba, spinning, or power pump. I'll have to make a point to photograph one of those days next =)

Alright kiddos - your turn!

Bestowed Box GIVEAWAY!

2013-04-22T07:41:00.000-04:00

Alright, alright.... I have GOT to hand it to these guys. Bestowed rocked my world.

I've drastically cut down on the amount of product reviews I'll partake in. So much, in fact, that I rarely do them unless they can peak my curiosity *AND* offer an amazing giveaway for you guys. The folks at Bestowed did that and then some. After stalking the Brands and Featured Products page of their website I recognized a few that I not only trusted but adored, as well as a bunch that have been on my foodie radar for a while now. While I love trying new things, I'm also extremely picky and had hoped their selections were ones I'd actually want to put in my face. Spoiler alert: they were! Minus the olives. [*shakes fist* oh olives!!! we meet again!]

The kids at Bestowed sent me a box to review [and TWO boxes for you guys!] in exchange for an honest review... which is the only kind I'm capable of =)

So... What's in the box?! Each month Bestowed ships 5 or more [fairly large!] samples of nutritious snacks and supplements ranging from healthy whole food bars, cereal samples, nut butters, soup mixes, etc... right to your front door. [or a friend's front door -- cause let's face it -- everyone loves gifts!] The items will vary month to month and they seem to be pretty choosy on what brands they partner with. A definite plus! The last thing I want is some random sketchy sample of "mystery drink" powder that tastes like chalk, and I was uber relieved when I opened this month's box and began tearing into [and loving!] the samples. Here's a rundown of what was in ze box:

Nature’s Bakery Fig Bars in raspberry-fig

I'll officially ever touch another conventional "Fig Newton" cookie again; Nature's Bakery blows them out of the water! I wound up scarfing this bar as pre-workout fuel on the way to the gym and did a mid-bite happy dance behind the wheel. The hearty whole grains and fruity fig were in perfect ratio to one another and oh-so-yummy. I can also see myself scarfing them as a dessert and/or road trip snackage. I'll be stocking up on these next time I visit World Market!

Happy Family-Happy Squeeze Smoothies in strawberry-kiwi-beet

Guys... I wanted to save this for the chickpea, I really did... but I couldn't resist quality testing it myself since the little womb hijacker isn't due to to make an appearance [or eat food of any sort!] for quite a while. I haven't had a packaged smoothie or puree since I was a baby, so I was a bit nervous to try this squeezable strawberry-kiwi-beet smoothie -- but I'm so glad I did! It was bursting with strawberry kiwi flavor and thoroughly inhaled! I suppose that means they're great for kids AND adults eh? =)

Nature’s Earthly Choice Quinoa Lentil Soup Mix with carrots!

This soup mix was DELICIOUS! The flavor was amazing [not super salty or bland... just really hearty and tasty!] and made a perfect speedy lunch for a busy day. I was impressed at how filling it was too! I would absolutely pick this soup up as a pantry staple in the future.

iTrain $25 Gift Card
Downloadable workouts? Yes please! This will come in handy once I'm home-bound with a newborn!

Artisana Coconut Butter

I'm contemplating running out to the store for a full jar of this stuff! Holy coconut, batman! This raw coconut puree is additive-free and positively delicious spread on toast all on it's own or paired with banana and peanut/almond butter. I bet it will be amazing in smoothies too! Besides, coconut is so hot right now ;)

Oloves Hot Chili Mama Olives

As I'm sure you suspected, we're still currently staring each other down. I want to open these and happily shove them in my face but... olives and I have a pretty strong aversion to each other. They're my foodie arch nemesis really. [Remember my EW List?] Alas, I LOVE habanero chilies and will have to tear this little package of evil round snacks open and try them when I'm feeling particularly brave. Who knows - maybe I'll finally befriend olives in the process! ...Or I'll just make Paul eat them =)

Manitoba Harvest Hemp Hearts

This was my first time trying hemp seeds of any sort and I can happily say that I adore them. I've been sprinkling these on everything! They're additive, filler, and preservative free and each serving packs 10 grams of protein and 10 grams of omegas! Done deal. I love the light nuttiness they add to salads and they're especially delicious paired with my Garlicky Chipotle-Massaged Kale or sprinkled atop a refreshing cucumber salad =)

Your monthly haul comes complete with facts about the food and suggestions for how to enjoy them. If you fall face first in love with any of your samples [it's hard not to!] you can hop on over to their webpage for where to locate full-sized products. Just from this one box alone, I found a handful of products that I absolutely plan on purchasing in stores. I'm a bit wary of buying new products without having a friend insist I'll love it or at least trying a sample first, so Bestowed was a great way for me to step outside my comfort level. I can't quite justify spending money on myself for goodies like subscription boxes [let alone a manicure or a new pair of shoes... so not in the budget!] but I think if will make a fantastic gift for friends and family! Gifting is something I can always justify :) Especially when there's a coupon involved! The coupon code "5OFFBSTOWED01" will save $5 your first personal or gift subscription!

And speaking of gifting, Bestowed and I are giving away a snazzy subscription box to TWO lucky readers! Use the widget below to enter! Due to shipping regulations, giveaway is limited to US addresses at this time. Good luck! <3

[giveaway widget might take a minute to load]

a Rafflecopter giveaway

PS: We're Having a...

2013-04-21T17:40:00.004-04:00

Paul is officially outnumbered =)

What I Ate Wednesday #117

2013-04-17T06:35:00.001-04:00

Morning loves! I'm still not quite feeling up to blogging today [I explained it a little in yesterday's post] but didn't want to leave you hanging without a link party. I'll be back in blogging action super soon. Promise. <3

a few words

2013-04-16T15:06:00.000-04:00

I'm writing this post with tears in my eyes, so let's go ahead and blame any typos or grammatical atrocities on that.

Plainly put: this sucks. My heart hurts for Boston and for humanity as a whole. It's not the time or place to use this tragedy to further a political agenda or as a means of self promotion of any kind. Please don't be that guy. Let's take this instead as reminder that though there is evil in the world, there's a lot of good too, and it's up to us to do our part in keeping the bad outnumbered by the good that we put into this world. Help those who need assistance, be kind to others, hold your friends and families close and don't take a single thing for granted. Ever.

Unfortunately when it rains, it sometimes pours and I'm allowing myself to be upset right now. I greatly value positivity and the healing wonders of a big smile and a good belly laugh [or twelve!] but right now I'm letting myself mourn. I wasn't planning on mentioning this on the blog but you are pretty much the best readers a girl could ask for and have been warming my heart with well wishes for Bullet the Ferret in comments, tweets, emails, and texts so I couldn't simply pretend that everything is all rainbows and butterflies and hope you didn't notice. Cancer unfortunately won another battle, and took my furry best friend in the shuffle. As relieved as I am over him not suffering a long, painful battle with the disease, I'm also beyond pissed that he was taken so fast. I miss him more than I could ever convey, and adjusting to a daily routine that doesn't involve a little fluffball following my every move or running off with a stolen apple or jalapeno in his mouth... well, it sucks. A freaking lot. He'll forever be missed.

I'm going to try to resume business as usual on here in an attempt to not only distract myself but for others who maybe just need to worry about what to make for dinner instead of taking on the stress of the world on their shoulders. We need to laugh, to play... but I guess what I'm trying to say is that sometimes we need to mourn too.

In attempt at sharing some lighter news, the chickpea decided to throw a dance party last night, and it was the first time Paul and I had ever really felt something substantial baby-wise. Suddenly this pregnancy got pretty real, pretty darn fast. If only using my bladder as a trampoline wasn't an option ;)

Love you guys, and thanks for always being there for me through the good and the bad.

Garlicky Kale Salad with Smoky Chipotle Dressing

2013-04-11T08:15:00.000-04:00

Whole Food's Vegan Garlic-Massaged Kale Salad... It's a bit heavenly. It's also really hard to get off your mind once you get it in your head that you HAVE to have it. And with my pasta salad obsession in full force, it was only a matter of time before I started venturing into the world of faux-ta salad. Is that not a thing? It is now. Faux pasta salad. It's what's for lunch!

Ok fine, it's just a salad. But it's a darn good one! It's also vegan, gluten-free, ridiculously healthy and fan-freaking-tastic. The buttery olive oil, zesty garlic and smoky chipotle keep me coming back for more!

what's in it?
one large bunch of kale, torn + stems removed [pshh.. measurements schmesherments]
1-2 cups of chopped veggies [I used organic cucumber + cherry tomatoes]

the dressing:
2-3 heaping tablespoons of chipotle extra virgin olive oil
1 tablespoon of fresh lemon juice
4 cloves of garlic, smashed and minced
1/4-1/2 teaspoon of garlic powder
1/4 teaspoon of salt
additional salt, pepper and garlic powder, to taste

Feel free to top it with a sprinkle of your favorite healthy salad toppers! Right now I'm loving toasted sesame seeds and shelled hemp seeds.

You can find infused olive oils like the smoky chipotle one I use in this recipe in a number of different locations. Larger grocery stores like Publix, Harris Teeter, Whole Foods and Fresh Market all have a bevvy of infused oils to choose from. Olive oil bars [LOVE these!] will also carry them, as well as many online retailers. Large international stores are a great place to look too! You can even infuse your own extra olive oil by adding herbs and spices. Simply add a chipotle seasoning blend, add a little crushed red pepper, and even some smoked paprika and whisk together to infuse the flavor. The longer it sits the more the flavor should intensity and you can add/adjust based on personal preference. Hope this helps! I buy my oils from a Wilmington olive oil and baslsamic vinegar bar called Taste the Olive and also infuse my own at home.

One of the best parts of this salad is that you can make it ahead of time [dressing and all!] and it will keep in the fridge for around 4-5 days! Assuming it lasts that long ;) It's a perfect addition to on-the-go lunches or just to help cut down on mealtime prep at home.

get "cooking!"

It's a salad. It's easy. Make it.

Simply whisk together your dressing ingredients and, using your digits, massage it into chopped/torn kale leaves. I add the dressing in incriments, pouring a little over the bowl of kale and massaging it into the leaves. Yes you're getting intimate with something you're eventually going to be eating. Yes it's awesome. Add in your chopped veggies and dig in immediatley or pop it in the refrigerator for later. It'll keep for around 4-5 days and, because kale is a rather sturdy green, can be enjoyed all week long without getting soggy. Pretty awesome, eh? If you wind up with extra dressing [I had a little!] save it to drizzle over leftovers!

so... how was it?

Flipping delicious! This recipe makes enough for 4 side salads or two larger salads. Or if you're really hungry you can plow through the enire bowl in a sitting. I won't tell.

This zesty salad is flavorful enough to enjoy on it's own and absolutely amazing paired with pretty much anything you can dream up! It makes a fabulous side dish for veggie burgers, pizza, paninis, and even compliments a good old fashioned cheesy veggie quesadilla!

SO GOOD! <3

Ooh! And while you're at the store buying kale... grab an extra bunch of the leafy greens and make a big batch of Cayenne Kale Chips to snack on. Love them so!

Today's photos are brought to you, in part, by my assistant/tripod-knocker-over:

Now if you'll excuse me, I have to go snuggle this little mofo to pieces!

xoXOxo

What I Ate Wednesday #116

2013-04-10T04:12:00.001-04:00

Can we just pretend I wrote a real post today? My heart's not quite in it since Bullet the Ferret got home from the vet yesterday afternoon. There are few things in this world I hate more vehemently than cancer and, unfortunaltey, my little furball has insulinoma. We're starting the less aggressive phase of his treatment this week and have to decide on more aggressive/risky options fairly soon. I've lost a ridiculous amount of family [people and pets!] to the big C and will be damned if I let anyone else in my life go without a fight. I'm not super fond of crying so I probably won't mention many updates in favor of staying positive and continuing to pester you crazy kids to eat your veggies, but you guys know I'm just an email away if you can relate and feel like venting or hopping aboard the "CANCER FREAKING SUCKS!" train at any point. Thanks so SO much for all the support; it really does mean the world to me.

I'm going to skip the descriptions of my oh-so-colorful eats below and simply open up the party so you kids can show off your food and fitness shenanigans -- Hope you guys have a great day! Hug your friends, family and furballs, okay? Serioulsy. Life is too short not to show your loved ones just how much they mean to you.

Volcano Roll

2013-04-07T21:39:00.001-04:00

When I first started my sushi-making adventures years ago, I had a mission: Recreate the elusive Volcano Roll from my favorite sushi joint. The very roll that could simultaneously cool my palate while causing me to fan my face. It was part incinerator, part estinguisher and I loved every bite of it!

Paul and I googled our faces off and couldn't figure out how on earth they made the topping for these rolls. We knew they were cooked but how!? Baked? Sauteed? Bruleed? What on earth was that stuff anyways, and how was the sauce always perfectly thick and creamy? I finally worked up the courage to ask the chef and was quite relieved to find that I didn't need to invest in a blow torch to make this roll at home. All I needed was my toaster oven. Heck yes! Let's do this!

Spicy Seafood + Cool Cucumber

Volcano Roll

[yields 2 rolls]

for the rolls:
1 heaping cup of cooked sushi rice [short-cut stye or regular]
2 sheets of nori
4-6 green onion stalks
1/4 of an english cucumber or about 1/3 of a regular cucumber, peeled + sliced
2 tablespoons of cream cheese [optional]
1 tablespoon of toasted sesame seeds [optional]
a sprinkle of salt + sugar and a splash of vinegar [rice or white] to season the rice

grab an additonal stalk of green onion for a garnish at the end

volcano topping:
8 jumbo shrimp [raw, defrosted, and cleaned/deveined] or
4 ounces of raw salmon or
4 ounces of raw bay or sea scallops

volcano sauce:
2/3 cup of fresh or store bought mayo
2 tablespoons sriracha chili sauce
whisk together and adjust spice/heat as needed

tools needed:
a bamboo mat to roll the sushi
saran/plastic wrap to protect the mat from sticky rice [optional but easy to clean!]
aluminum foil for the seafood
a spoon or fork to spread the rice
...that's it!

The photos in this recipe are shrimp volcano rolls, and I absolutely ADORE making them with fresh scallops or salmon too. You can use a combination of all three types of seafood or simply grab whichever looks best from your local grocery store! I alternate between the three.

feeling lazy? Toss together the spicy volcano topping, pop it in the oven [broil for the last minute or so] and pour it over a refreshing pile of sliced cucmber drizzled with a little vinegar and a hearty sprinkle of toasted sesame seeds. Oh yes. You''ll thank me later =)

get cooking!

Pre-heat your oven or toaster oven [my fav!] to 350F. Cook your rice via stovetop, microwave, or rice cooker and season with vinegar, salt, and sugar. Fluff with a fork and allow to cool. While the rice is cooking, I like to start on the spicy volcano topping. Chop your raw shrimp, scallops, or salmon [or combination of the three!] into small pieces and toss in volcano sauce. Pour the mixture onto a medium-large square of aluminum foil and roll up the edges a bit to prevent spillage. Bake for approximatley 15 minutes or until the seafood is opaque and fully cooked. Oven times may vary a tad but it won't take super long. Since shrimp takes a bit longer to cook, I suggest sauteeing it on the stovetop until it's almost fully cooked and then finishing it off in the oven with the sauce. Total time-saver!

While your seafood bakes, line a bamboo mat with plastic wrap and top with a sheet of nori. Slice cucumber into thin strips [I like to remove the seeds from the middle before slicing], roll the cream cheese into two thin strips, and chop the ends off the green onion. Using a spoon or other utensil, spread rice thinly on the seaweed sheet and then place your cucumber, cream cheese, and green onion in three compact rows at the end of the seaweed square, atop the rice. Since this will make two rolls split your toppings and do the same for each. First time rolling sushi? [click here] for a photo tutorial of the entire process. Roll, slice, and sprinkle with sesame seeds!

By now your fiery orange volcano topping should be ready. If you'd like, you can add a bit more sauce on top of the seafood and switch the oven to broil for a minute or two. I LOVE doing this since it most closely resembles the golden topping my hometown sushi restaurant serves up. This can be done without the extra spoonful of sauce if needed. Super flexible. Pour the volcano topping over your cucumber roll and top with

an additional stalk or two of chopped green onion. Dig in!

so... how was it?

Gone in record time! Normally I'd have a few more photos to post, but I had a bit of a vulture hovering over my shoulder this time around. "Jenny are you done yet? Can we eat it now? You have 2 seconds and then I'm gonna eat it. 1... 2... MINE!" To say Paul and I inhaled it is putting it mildly. I actually love this homemade roll even more than the restaurant version since I can add extra seafood/veggies/toppings and I'm sure to always get it hot out of the oven without waiting on a busy server at the restauarnt. Though this time around I had to wait a few minutes so I could finally documet the process =) You kids are worth it though! Hope you love it as much as we do!

I use the shortcut method to make just this roll alone for a speedy lunch and, for a dinner spread, simply make a large batch of rice and whip up additional rolls to go alongside this one. Feel free to check out my sushi tutorial for a few different sushi roll recipes and I'll also link and I'll add a few to the bottom of this post as well! Whether you're making a little or a lot, homemade sushi is a fabulous treat and much more affordable than dining out! I love the social aspect of inviting friends and family over for dinner and hosting a roll-your-own-sushi night. It also makes a pretty stellar date night too!

Feel like mixing it up? This zesty volcano topping is great over almost any roll!

Here are a few other combinations you could use:

california roll

crab [cooked crab leg meat or imitation krab] - cucumber - avocado

jb roll

smoked salmon - cream cheese - toasted sesame seeds

veggie roll

cucumber - blanched + chilled asparagus - avocado

[Fun with Alliteration] Restaurant Recreation Recap

2013-04-04T07:30:00.000-04:00

There's something to be said for military life. I think the first world that comes to mind is "CRAZY" followed quickly by "MOVE!" Up until recently, the pilot and I were literally moving twice a year! Don't feel bad though, I absolutely loved it and feel a bit stir crazy having lived in one place for two years now. See? CRAZY! My calm is other's chaos. Though I love it, one of the not-so-fabulous things moving is synonymous with is "missing." I miss my friends, old jobs + coworkers, my favorite bars + beaches, and I absolutely miss the food!

To cope, I've gotten in the habit of recreating dishes I no longer have access to. Coming from my kitchen, you know they're loaded with extra veggies and quite a bit healthier than the originals. Plus this way I know exactly what's going into them =) Here are some of my favorites from the past few years:

Chicken Kitchen Mexican Chop Chop

Panera's Broccoli and Cheese Soup

Tijuana Flats' Tostadas
Greek Chickpea Salad

Applebee's Veggie Patch Pizza

McGuire's Irish Boxties

Beet Carpaccio

Cranberry Walnut Cream Cheese Spread

And last but not least, my all-time favorite restaurant dish to make at home...

Sushi!!!

What restaurant dish can't you get enough of? Have you ever tried recreating it at home?

WIAW #115

2013-04-03T06:53:00.000-04:00

Happy What I Ate Wednesday!

I'm going to attempt to keep this short and sweet so I can spend some time writing up a few new recipe posts for you crazy kids! Haha we'll see how that goes -- every time I try to breeze through a post I wind up talking even MORE than I originally intended. I guess it's a blogger thing? Who knows!

My beet cravings have gotten a bit out of control...

I love boiling/roasting them for salads and drinking them in my daily juice!

beet juice

2 medium beets

3 large organic carrots

3 stalks of celery

3 chunks of cut pineapple

1 medium granny smith apple

1 lemon, rind removed

Let's just get this all out in the open, people: I think celery juice is gross. Positively icky, even. I love celery in savory dishes and straight up with some peanut butter, but in smoothies and juice? I was not expecting it to be so strong! Alas, I've been told that it's important to juice veggies that aren't super sweet, so I've been slowly experimenting with adding celery, cucumber, kale, spinach, and other goodies to my morning juice along with lemon to help sweeten the blend. Once I get a hold of some broccoli I plan on juicing the stems of that as well - I've heard it's amazing! The above juice tasted like fruity celery to me for .05 seconds but after that I couldn't taste anything but the beets and pineapple. I'd say that's progress! Next time around I want to try an all-green juice and give the beets a break. Though I need to use up my last two beets first =)

ummmm... we totally need a closer look at that snack plate

Much better!

What I Ate... on Monday!
[breakfast] honey nut cheerios mixed with multi-grain trader joes o's and fresh organic blueberries [snack] 1/2 a grapefruit [lunch] a giant snack plate with an (unphotographed - oops!) side of crackers [snack] another mini babybel cheddar cheese wheel and a cup of iced coffee made with the new so delicious barista-style coconut milk french vanilla creamer [they sent me a few yummy samples to try - click here for more info and a coupon!] and a drizzle of dark chocolate: ahhhhmazing! I haven't been able to handle a single hot beverage this entire pregnancy so this iced alternative hit the spot and tasted just like chocolate milk! I'll be making this again for sure! [snack] blue diamond habanero bbq almonds [dinner] P and I split a rather ginormous BLT alongside a pile of snapea crisps... and yes, by a pile, I mean the whole bag. It happens =)

I've been feeling a bit off/icky/plagueish these past few days so I'm continuing to nosh on snack plates versus huge meals. Since last week's eats were lacking a bit in the protein department, I've been focusing on adding more into my diet. Snacking on nuts, nut butters, whole grains, and cheese is something I do instinctively but I've been adding more beans, eggs, and local/organic/pasture-raised protein to my meals as well. I've spent so much time as a vegetarian that adding meat is still an absolute after-thought. I'm entirely OK with this since I'd much rather put veggies first! I plan my meals around those and let my body tell me what else it needs. As a result, I tend to only eat it when a need/craving strikes so pre-pregnancy that was only about 2-3x per month. Now that my cravings are haywire and my need for iron is skyrocketing, we've progressed to making it around twice a week or so. I have super-strict standards for what types I'll actually eat however, and I'm a firm believer that every dollar we spend on food is a "vote" for what we'll allow of our food industry. I try to make choices with that in mind. I've been dying to blog about this forever so if you're ever interested in hearing me ramble a bit about my food philosophy, let me know!

So I kind of sort of maybe wasn't prepared for April to be as crazy as it has been. I wanted to whip up a new WIAW button and theme for the month and then Wednesday jumped up and bit me in the butt. It tends to do that. For May we'll abso-freaking-lutely need a new theme to play around with, but for April... focus on whatever you'd like! I tend to use my posts as a way of analyzing what my diet may need more or less of and also what nutrients I need to focus on sneaking onto my plate -- I'd love to hear MORE from you in your posts! Reflection and inspiration behind your dishes, workouts you've tried and love, current goals and accomplishments and anything you feel like sharing with us!

Spicy Salsa Verde

2013-03-31T17:18:00.003-04:00

Spicy Salsa Verde

[yields one cup of gorgeous green salsa]

what's in it?

7 ping pong ball sized tomatillos, husk removed

2 cloves of fresh garlic

1 + 1/2 whole jalapenos, stem removed [med-large around 3 inches in length]

Fresh cilantro [start with a TBSP and adjust to taste]

1/4 tsp cumin [optional but delicious! - add extra to taste]

1/4 tsp salt

1/4 a medium red onion

Feel free to add a little fresh lime juice or vinegar if you'd like to add a little acidity! I wound up loving the salsa verde before adding either and skipped it entirely- but I typically add both to my red salsa and love it. You can also add a hearty drizzle of olive oil to the salsa. Simply let your tastebuds be your guide! <3

get roasting!

Preheat your oven to 400F and line a baking pan with foil. Add your tomatillos and jalapenos to the pan and roast for 15-20 minutes or until the flesh of the tomatillos starts to pucker a bit. If you allow a few golden brown char marks to appear on the tomatillos it'll add a fire roasted flavor to the salsa. I like the bite of raw onion in my salsa and leave it off the roasting pan. Once your tomatillos are done allow to cool for 10 minutes.

Once they've had a little time to cool down, toss your tomatillos, jalapenos, garlic onion and salt in the food processor and pulse a few times to chop. Next add in your cilantro [add a little at a time, everyone seems to prefer a different amount!] and grab some tortilla chips to taste as you go. Lastly, stir in 1/4 teaspoon of cumin and adjust the salt/cumin ratio as desired. I added a little extra since I love the smoky depth of flavor cumin adds to green salsa. Taste as you go and feel free to toss in extra cilantro or up the spice factor by adding in another 1/2 to whole jalapeno into the mix! Allow to further cool to room temperature and dig in face first with some chips or veggies! I love it best straight from the blender while Paul insists his be chilled for twenty minutes; enjoy it either way!

Serve with your favorite tortilla chips and an assortment of crunchy veggies for dipping!

so... how was it?

Spiiiiiiicy! This salsa packs heat but still has such a great flavor profile that all the ingredients shine through the spice. I could still taste the onion, cumin, jalapeno and cilantro in every bite. I think I love the flavor or the roasted jalapenos most of all... they're easily my favorite vegetable to add to mexican-style dishes. This dip is great on it's own with chips/veggies or as a topping for taco night!

Not a fan of spicy salsa? Tomatillos taste best with a little heat, but for a mild salsa [click here] to get the recipe for a wicked easy restaurant-style salsa!