Tag Archives: recipes

Smoothie Series: Summer Peach

peach-smoothie

This simple, tasty smoothie has been a favorite as of late, since I’ve been able to take advantage of our peach tree in the back yard. You can add more protein powder or plain yogurt to add more substance if you like, but I really enjoy the sweet, slushy, summery goodness of this one on its own. Enjoy!

In a blender, combine until smooth:

1 fresh peach (or 1/2 cup frozen peaches)

1 medium ripe banana

1/2 cup orange juice

8-10 ice cubes

1 scoop vanilla protein powder

Be sure to take a peek at the other two smoothies in this series! And tell summer to slow down… I’m not ready to say goodbye!

Do you have any smoothie recipes you love?

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Best All Around: Coconut Oil

coconut-oil

Coconut oil seems to be popping up everywhere lately (or maybe I’m just behind the curve), and I’m constantly surprised at how versatile this little jar of melt-in-your-hands magic can be. When I first bought some at Trader Joe’s, I got a secret thrill from using it in the kitchen to sauté veggies or make my favorite treat, then taking it to my bathroom shelf to slather some on my face before bed.

Here are a few recipes and finds I’m looking forward to trying:

The Savory:

Lemon Rosemary Coconut Oil Roasted Vegetables

Coconut Oil Spaghettini

Chocolate Coconut Kale Chips (Don’t these sound crazy? Would you try them?)

The Sweet:

Coconut Oil Rice Krispie Treats

Peanut Butter Cacao Fudge Bars

The Beauty:

Coconut Oil Salt Scrub

5 Beauty Uses for Coconut Oil

Are you into coconut oil? Do you use it in the kitchen, or on your body? Or both?

Image source

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Smoothie Series: Berry Green

berry-green-smoothie

While this smoothie may not be as rich as this one, it packs a ton of nutritional power. No matter what else I may eat during the day, it’s good to know I’ve gotten a fair share of fruits and veggies when I make this good ol’ standby for breakfast!

Berry Green Smoothie 

In a blender, combine until smooth:

1 cup frozen mixed berries

1 ripe banana

1 handful of spinach

1 cup almond milk

1/2 cup plain greek yogurt

1 scoop vanilla protein powder

If you have smoothie recipes you love, please share them!

(ps – in case you missed the first smoothie of this series.)

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Hello Wednesday

hummingbird

This week seems to be flying by (thank goodness, since the Mr will only be spending weekends at home for the next month). Here’s a peek at what’s been up lately, if you’d like to see!

(Above: a little hummingbird that stopped by while I was having coffee on the back porch yesterday morning.)

A slightly stalkerish photo I snapped of a sweet couple grabbing sushi on the way to prom next door to my office (can you see her head-to-toe sequins?).

prom-date

A new buddy in our office named Cliff.

cleft-palate-dog

A whole wheat pasta version of this recipe (another dish for one that’s easy to whip up with what’s on hand).

whole-wheat-cacio-e-pepe

Mumford and Sons in concert. Absolutely epic. (The pre-game tailgate BBQ wasn’t bad either!)

Mumford-and-Sons-San-Diego

Editing one of my best friend’s wedding video (four years later!). Doesn’t she look stunning?

wedding-video

I hope your week is full of happy moments. Thanks for taking a peek! xo

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Perfect Summer Meal (for the Girls)

shiitake-mushroom-and-asian-lentil-tacos

Every week, my two best friends and I enjoy a homemade dinner together. We rotate houses each time, and although we love trying new and daring recipes, there are a few staples that just keep coming back into the rotation. And we’re totally okay with that.

One of our favorites that we can’t get enough of is shiitake mushroom & lentil asian tacos from Sprouted Kitchen. It may sound out-there but trust me, you would not believe the explosion of flavors that come bursting forth from these little tacos (hellooo miso herb sauce). They will make you want to go outside and dance in a sprinkler, or something else equally summery and joyful.

Sprouted Kitchen is one of the most stunning food blogs I have ever seen (and her photos are much prettier than mine). We love adventuring into her book too. If you are looking for fresh, healthy, shockingly delicious fare, you should pay her a visit.

(ps – the little cocktail you see above is a serendipitous and inexact blend of vodka, sparkling lime mineral water, muddled strawberries and basil, simple syrup and fresh grapefruit juice).

Here’s to weekends, tasty food and summer just around the corner!

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You Must Try: Turkey Meatball Sandwiches

turkey-meatballs

Since the hubby is gone yet again for another several weeks of training (sigh), I haven’t been cooking much. But I did want to share this amazing recipe (slightly adapted) that has become one of our all-time dinner favorites. You should really give it a try!

Turkey Meatball Sandwiches

1 lb ground turkey

1 egg

½ cup finely grated parmesan

1 Tbs dried oregano

1 tsp kosher salt

¼ tsp crushed red pepper flakes

3 cups tomato sauce

Ciabatta rolls

1 cup freshly grated mozzarella cheese

Fresh basil, julienned

Olive oil

2 cloves of garlic, peeled

Bring a large saucepan of salted water to a simmer. Mix the turkey, egg, parmesan, oregano, salt, and red pepper in a medium bowl. Roll into medium-sized meatballs and set aside.

Place the meatballs in the water until they are just cooked through, and float to the top of the water. Remove with a strainer and reserve.

Use the saucepan to heat the tomato sauce, add the meatballs and simmer on low until they are warmed through.

turkey-meatballs

Split the ciabatta rolls, drizzle with olive oil, and toast until golden. Rub the toast with a clove of raw garlic.

Fill the rolls with the meatballs, and sprinkle with shredded mozzarella and fresh basil.

turkey-meatball-sandwiches

Once the Mr gets home, we’ll be enjoying this hearty meal again for sure. I am forever grateful to Heather Christo Cooks for this weeknight staple! xo

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The Best Fudge You’ll Ever Have

healthy-peanut-butter-fudge

I should start off by saying that I have an ENORMOUS sweet tooth. In fact, all of the teeth in my head might possibly be sweet. And while I enjoy most sweet things, there are a few treats out there (like this and this) that straight up turn me into a five-year old who has no concept of moderation and willingly eats it until I am sick.

I have now found another such treat.

And not only is this the best fudge I’ve ever had, but it is also the HEALTHIEST fudge I’ve ever had.

I know. Nuts, right? But it’s true! These lovely delectable bites are so silky and rich and decadent, but made with whole and clean ingredients.

Healthy Peanut Butter Fudge

  • 1/2 cup coconut oil, melted
  • 1/2 cup cocoa powder
  • 1/2 cup smooth natural peanut butter
  • 1/4 cup honey (or natural sweetener of your choice)
  • 1/2 tsp vanilla extract

Blend all ingredients together in a food processor. Pour into paper-lined muffin tin cups and fill 1/2-inch full. Chill in the fridge for 30 minutes, or in the freezer for 10 minutes, until firm. Store in the fridge. Makes 10.

You can find the original recipe here.

Enjoy, and happy Friday! xo

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Weeknights Around Here: Salmon-topped Polenta

salmon

Sometimes no matter how well-intentioned I am about planning 2 or 3 weeknight meals (and even buying all the ingredients), the unpredictability of life and the spontaneity of my husband (which is usually way more fun than my obsessive planning, trust me) can completely foil my best efforts. Often by Friday, I’m left with a fridge full of slimy herbs and questionable chicken breasts. And anyway, who wants to cook a meal on Friday night? Certainly not me.

On the nights I am actually able to pull off a nice meal, salmon-topped polenta has become a regular favorite. I usually have all the ingredients I need on hand, except for the salmon, which I can easily pick up on the way home.

Salmon

Place filets, skin side down, on a foil-lined baking pan.

Brush with olive oil, and squeeze lemon juice on top (I like to arrange thin lemon slices too).

Broil about 10 minutes, or to desired done-ness (depending on the thickness of the filets).

Parmesan Polenta (adapted from Ina Garten’s recipe)

4 cups chicken stock
2 teaspoons minced garlic (2 cloves)
1 cup yellow polenta, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
¼ cup half and half
2 tablespoons (¼ stick) unsalted butter

Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the polenta, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Off the heat, stir in the Parmesan, half and half, and butter. Season with salt and pepper.

Serve salmon filets on top of the polenta.

salmon-polenta

Is weeknight meal planning always on schedule in your house?

(ps – how AMAZING is this polenta party?)

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Because I’m Lazy

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I like to cook. But only if what I’m cooking allows me to have an undistracted conversation with whoever’s company I’m enjoying, and not have to rush back to my phone with greasy fingers for the sixth time because I can’t remember if it said 1/2 Tbsp or 3/4 tsp, or dammit was I not supposed to add that egg yet?

If a recipe requires more than one pan, a lot of chopping, or any ingredient I can’t find at Trader Joe’s, I immediately start to panic and I’m unlikely to try it. And that is why this article is amazing. 34 two-ingredient recipes. Oh the simplicity!  The Flourless Nutella Cake and Lemon Mousse are first on my list to try.

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Abundance

This is our grapefruit tree. It’s so lovely, but I can never figure out what to do with all that fruit. Other than give it away in bags to friends (who usually can’t figure out what to do with all that fruit).

So I went on a Pinterest search, and here are some of the goodies I’m looking forward to trying. Don’t they sound delicious?

Grapefruit, kale, & fennel salad.

Grapefruit margarita.

Grapefruit olive oil pound cake.

Grapefruit brûlée!

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