G’s Creamy Veggie Sauce (no cream)!
G’s Creamy Veggie Sauce (no cream) was created for my lil’ man, G. He is now officially two years old and killin’ it everyday! Keeping him strong and healthy is obviously my mama priority. A few months ago I made this sauce for him and quickly took some pics. Again, not back on the food photography band wagon yet, as I simply do not have any time for that, however, I decided I can’t let this deter me from posting on my blog! G stopped eating most vegetables in whole form for a bit but I wasn’t willing to cut them out of his diet. I thought if I pureed them into sauces, soups, etc that he may hop back on the veggie ship and sail back into veggie love. Alas, it worked! Frankly, I adore this sauce myself. It most certainly was created for my toddler, however, it is a perfect sauce for adults alike. Use whatever you’ve got leftover in your fridge and toss it in. This recipe can serve as your guide or you can follow it completely. If you’re looking to pack your wee one (or yourself) with a protein/vitamin flavorful punch, then this is the sauce for you! Veggies galore, beans, tofu, tomatoes, herbs, parmesan (optional for vegans or sub vegan parm) make up this burst of deliciousness and health that will make your taste buds dance for more! Easy, healthy, delicious and done in only 5 minutes! This G’s Creamy Veggie Sauce (no cream) is a must-add to your recipe repertoire.
- 1/2 medium head of broccoli
- 1/2-1 cup red & yellow peppers
- 1-2 cups spinach
- 1/2 brick firm tofu (drained)
- 1/2 can of cannellini or small white beans (keep some of the juice to throw into the blender)
- 2 cloves garlic
- 1 small onion (optional)
- 1 can of good tomatoes in Italian herbs if you have it OR the equivalent in marinara sauce
- 3-5 Tbl of pesto sauce (green or red)
- parmesan cheese to taste (optional for vegans or sub with vegan parm)
- oregano to taste (fresh oregano if you have it)
- salt to taste
- pepper to taste (I don't use pepper when making it for my toddler)
- Add all of the ingredients into a blender or food processor and puree until smooth. Done!
- Makes approximately 3 pints of sauce
- Feel free to get creative in your sauce making and add the leftover veggies in your fridge
- I serve this over whole wheat rotini noodles
- Red: Cabernet Sauvignon
- White: Pinot Grigio
Carrot Mushroom Barley Soup
Welcome back! This super easy, healthy, vegan, and flavorful Carrot Mushroom Barley Soup is a fall favorite of mine. This is my first food post since moving to Oregon from Beijing and it feels amazing to be posting about food again! Pictures? Well, terrible. I didn’t anticipate on shooting this recipe and made a quick last minute decision to do so… sorry for the horror! I have been beyond crazy busy since returning to the US. Not enough minutes in the day to accomplish everything I’d like to be doing. I’ll be trying to hone in on my amateur food photography shots over the next few months with more planned recipes – especially soup since this is most definitely soup season. Anything soul warming is a must! *Side note: Been overindulging in hot apple cider (from the farm of course – this is Oregon!) with spiced rum. So warm everything for the fall for sure. Took two weeks to figure out why I was so bloated! 😉 Was worth it, however, currently back on the less caloric concoctions. As usual, I digress. I had been craving barley and a different style soup. In this particular Carrot Mushroom Barley pot, I did not add small white beans, though this is my recommendation. Takes it to a new level! Sometimes, I cut the carrot portion in half and sub in sweet potato for a slightly different, and yes, sweeter flavor. Remember, any recipe can be used as just a base recipe for you. Feel free to substitute, add, adjust etc to your taste buds or simply to use whatever is left in your fridge. Waste nothing! Slurp, spill, slobber, and sip yourself into autumn… Enjoy!
- 9 small to medium carrots- diced loosely
- 3/4 package sliced (medium in thickness) mushrooms - I prefer white or cremini
- 10.5 ounces cooked barley
- 32 ounces veggie broth (I usually add a couple teaspoons of Better than Bouillon as well)
- 1 medium yellow onion - diced loosely
- 3 cloves garlic - diced loosely
- Olive to coat pan
- Salt & pepper to taste (be mindful of your salt usage pending upon how much sodium your veggie broth has)
- Oregano to taste (I enjoy quite a bit)
- Optional (but extremely recommended): 1 can of small white beans
- Place olive oil in pot on low-medium heat. Add onion and a dash of salt. Cook for about 3 minutes
- Add garlic. Cook for about 1 more minute
- Add mushrooms and a dash of salt and pepper. Cook for 3 minutes more
- Add carrots, oregano, and veggie broth (bouillon as well if using). Cook until carrots are soft. Approximately 10 minutes
- Remove from heat and puree with an immersion blender
- Return pot to low-medium heat and add barley and small white bean (if using). Stir occasionally and add any remaining oregano, broth, salt/pepper you'd like
- Let cook on low for approximately 10-15 minutes
- Enjoy!
- Substitute half the portion of carrots for sweet potato!
- You can also add 1/4 dry white wine for a different flavor.
- Pinot Noir
Farewell, Beijing – The Exit of an Expat
(These photos are of my collection of face masks for polluted days)
Farewell, Beijing – the Exit of an Expat
The time had come. I woke up on an only somewhat smoggy day (good by China standards), looked around at my bare walled apartment, unplugged the air purifiers, took multiple videos of our home for my memory and future nostalgia, but mostly, for Greyson’s (my 20 month old) memory so he’ll always know where it all began…
I moved to Beijing, China on a two-year contract five years ago. I hopped on the plane in the beginning of September 2011 to start my contract teaching primary music at an international school. Upon arrival, I went to my fairly large 2-bedroom apartment. I had no introductions to anyone and was told to take the #75 bus to work the next morning. Needless to say, the English prompt on the bus was turned off and I got lost. Lost in a city with no one around me who spoke any English. I found the school… eventually. Was this experience to be the foreshadowing of my life here in China? Still, no fear. Lots of smog, mostly no English except for the other expats, and a place called Sanlitun where Westerners frequented.
Fast forwarding, I started to realize and feel the effects of the Beijing skies. Pollution was terrible and the world was starting to hear about it. The international community at large was now beginning to slightly understand what living “Under the Dome” might be like, look like, smell like. How could I raise Greyson in a place where I can’t open the windows? When the AQI (air quality index) was the only phone app I checked every day. Expats cruised around the city wearing masks. They were an almost daily part of our attire, of our existence here. I was constantly checking the apartment’s air quality with my special in-home air monitor. Debating whether or not I should tape the windows so that the lung infiltrating pieces of PM 2.5 (fine particulate matter) would have a slimmer chance of secretly seeping indoors. A world where there were, at times, 7-12 days where Greyson never saw the other side of the door.
Was it sometimes crazy being in a place where taxis had no seatbelts- how was I to get Greyson around? To my utter horror and disbelief, expat friends suggested I simply put him on my lap. These were normal, first world friends suggesting such insanity. This was not the time or an instance in which to adopt the “when in Rome” philosophy. I was not immersing in this way. No, ma’am. The roads were crazy, tuk-tuk fumes gave me headaches, albeit a far quicker ride than a taxi on most occasions, no one spoke my language, and the fact that day-to-day logic felt absent in this world, as it wasn’t my own. So, yes. Often times, it was crazy and frustrating. Many other expat friends I knew in Beijing felt the same and have since left. Though, there are friends I have that I believe may be Beijing ‘lifers.’ I admire this. I know not of what they are made. I find this to be a very impressive feat, and in a way, I envy them for this.
If it seems as though I did not enjoy Beijing, I truly did – just in other ways. I loved the experience of being in a completely different environment than I had previously known. Everything from epic travel adventures to a greater cultural understanding and appreciation has been gained. Greyson has been raised bilingually and is now, here in the US, in a Chinese immersion daycare and his life will be forever changed. I made so many wonderful friends from all over the world, and came back to the states with an appreciation for my country that I otherwise never would have had. I see and feel everything so differently right now. I am sure this will wane with time, however, I will do my best to remind myself of the basic freedoms I have here – clean potable water, healthy and breathable air, safe roads, law enforcement: efficiency and effectiveness. I now possess an internal sense of calm and happiness being home. I feel so lucky, so grateful, and so at peace. “I never would have found it if it weren’t for you.” Thank you, Beijing. “I think I’ll miss you most of all.”
Farewell.
-Your most grateful expat
New Posts Coming Soon!
Okay, I’ve missed you all! Hope you’ve missed FGG as well! I have taken the plunge and finally moved back from Beijing to the US. Thus far, amazing and surprisingly seamless! I arrived in the last few days of June and can officially say that I now feel settled and am ready to get back to my blog. I’m absolutely itching to get writing and chatting with everyone again. Thanks for your patience and stay tuned for adventures on my epic move and of course, FOOD!
-Heather
To Kombucha or Not To Kombucha (this is my question)
To Kombucha or Not To Kombucha (this is my question) is a post about the myths, facts, and personal opinions of the health benefits of drinking this “magical elixir,” as it is often called. Currently, quite a few of my Beijing friends and I are ordering kombucha through a local supplier who brews it herself. Our friend, Jackie, is our ‘dealer.’ She has sourced and organizes our weekly deliveries and we are thankful for her efforts. Expensive? Oh yes! But we all deem it to be worthy of our loot. How are we benefiting? What does science say? What do kombucha enthusiasts say? Continue reading to find out and I’ll share with you what I’ve learned.
Background Info:
Kombucha originated in Asia. Many articles I’ve read state that it most likely originated in China, however, I did not come across an article that 100% proved that. Kombucha also goes by the name “mushroom tea,” though this is misleading, as there are no mushrooms in this product nor does it originate from any fungi source. To say it simply, Kombucha is fermented tea. It has been around for thousands of years and made it’s appearance in North America in the late 90’s. This is when you could find bottles on store shelves, though most likely, few shelves and only in health food style stores. It seems to have made a larger appearance and been found more widely in North America since about 2008.
What is this stuff & how is it made?:
This fermented tea is meant to heal a multitude of ailments and diseases according to kombucha enthusiasts, be a great supplier of probiotics, give you energy, help and/or cure anxiety and depression, and to simply give you a good n’ healthy gut, in addition to a multitude of other things. Just Google it. There are far too many ailments and diseases that this “magical elixir” cures so I will not list it here. Many people home brew this concoction or purchase it in the store either pasteurized or unpasteurized (more about that later). It has a slight vinegar taste and is quite acidic. You can buy it or make it in many different flavors. My two favorite are lavender/blueberry & lemongrass/ginger.
The process is simple. You need to purchase a SCOBY (symbiotic culture of bacteria and yeast). Some also refer to this as the “mother.” Simply stated it is the home for the bacteria and yeast. You add a small bit of sugar (gets further diluted in the fermenting process) to black tea (sometimes green tea), and then let it ferment for at least a week. Don’t go too long or the process could go south and have serious health effects. Due to the fermentation, there are trace/slight amounts of alcohol in the kombucha. The fermenting process occurs in a non-refrigerated environment, perhaps in the dark, and typically in a glass jar. Using ceramic in the fermenting process can lead to lead poisoning and other materials can easily kill the “mother” or have other negative effects. It is of the utmost importance that kombucha is made in a sterile environment to avoid introducing unhealthy bacteria into mixture. Just know what you’re doing!
Possible myths:
There is no scientific evidence or studies to support that kombucha can cure diabetes, cancer, depression, anxiety, arthritis, colitis, or any other disease or ailment that many posts/articles state. However, there have not been very many in depth studies of the effects of kombucha on humans.
Facts:
When drinking unpasteurized kombucha (less safe if you don’t know you’re making it properly) you get a large does of probiotics. Probiotics give your gut healthy bacteria. Therefore, it may be able to help and prevent certain illnesses. Probiotics are most definitely great for your immune system and for getting that digestive tract running smoothly. There have been documented studies done on rats that showed kombucha reduced their liver toxicity. Of course, it is safest when pasteurized but this could compromise the health benefits kombucha offers.
Questionable:
There may or may not be a high enough volume of antioxidants and flavonoids in a drinkable dose of kombucha so that one may garner the positive effects that they would have on your body.
How to drink kombucha:
It appears that many people drink approximately 4 oz (125 ml) of kombucha a day. However, other articles I have read state that people may have 2 oz in the morning and then 2 oz again in the evening. I have also read that after a few weeks of drinking kombucha you may slightly increase your ‘dosage’ as long as your body is reacting positively to it. Some people with sensitive stomachs or who start by taking too much too soon may experience nausea, vomiting, or even jaundice (though not common). Listen to your body! I have read that drinking it in the morning is the best time to imbibe, however, that information was not included in most of the articles that I had read.
What the nay-sayers think:
- It is too high in acidity and that this can damage your teeth (though I’ve read that you should drink it all at once to avoid this, swish some water around in your mouth afterwards, and refrain from brushing your teeth for the hour following consumption).
- If you drink too much you can put yourself at risk, as there are cases of individuals getting lactic acidosis (just know you do not want this).
- There a few incidents of individuals dying from consuming kombucha that was not brewed properly.
- There is no scientific evidence to support that kombucha prevents, cures, or helps diseases.
What the enthusiasts are saying:
- It can help to prevent, cure, and diminish symptoms, of a variety of diseases and illnesses.
- The probiotics help with digestive issues (move those bowels, people!), give you energy, lift your spirits.
- Loads you with B vitamins and boosts your immune system.
- Enhances the absorption of minerals.
- The proof is in the pudding. If for thousands of years individuals have felt and witnessed first hand the positive effects of this “magical elixir,” there is not much more evidence one needs to acquire to believe in the healing power of kombucha.
What myself and my friends have noticed since drinking about 250 ml/day for a few months now: (some of us have different answers and we drink it for different needs or simply for overall wellness)
- “Can eat and not feel bloated, heavy or gross.”
- “Gets the digestive tract moving better and produces better stools.”
- “Gives perkiness that was not there prior throughout the day. Feel less tired.”
- “Works better and faster than the probiotics that I have taken in the past.”
- “Happier and more energetic.”
- “I had really gripey IBS type pain for a good few months before hitting the kombucha. It was staring to get me down. I didn’t realize how much I wasn’t regular but now, when drinking this daily, I am so regular and feel no pain anymore. It is so much better drinking the kombucha than not drinking it that I actually stress if I run out.”
To conclude, I would say that you should do what you think works for you! If you think this is non-sense and don’t believe that people experience these positive side effects than don’t drink it. If you want to give it a try hoping it will cure something or at least for a better gut due to those amazing probiotics, give it a go! Start with less and increase as you go. Just remember, be aware of how you feel, how much you’re drinking daily, and that I have heard that the pasteurization process can kill the probiotics, however, you could research this more. Do what’s good for you, your gut, and be smart! Please feel free to comment and let me know your thoughts. Would love to get a good discussion going!
Egg Muffins To-Go!
Egg Muffins To-Go! is amazingly quick, easy, healthy and perfect for anyone crunched for time but wanting to maintain healthy eating. Take the route of ease and health instead of grabbing a convenient store or deli style breakfast! These Egg Muffins To-Go! can also be a quick snack. You can save these for 3 days or make in individual muffin tins every morning. Any way you slice it, it will be simple! If you’ve read my last post you’ll know that I am preparing for the biggest move of my life. Leaving Beijing after 5 years and trying to organize my life back in the US from abroad has been beyond crazy, busy, and insane! Hence my lack of posting as of late. Throughout all of this craziness and insanity, I have truly enjoyed the planning! However, time is a factor that has greatly diminished. I most definitely do not want to start eating poorly during a period when I really need to stay healthy, focused, and feeling good. Not to mention, I would never compromise little G’s health and we are eating almost all of the same meals together these days. This means that I am still cookin’ but I do not have all of the hours that I typically have had to do it. I’ve been making dishes that are delicious and healthy but also that are quick and easy. If you are crazed for time or just want to keep it simple, these Egg Muffins To-Go! are an amazing idea for your repertoire. Sandwich it between some whole wheat toast, throw it in a wrap, or just have one or two straight from the muffin pan (this is how G and I do it). Loaded with veggies and herbs, and straight to a healthy heart and happy diet… Eat well and enjoy!
- 4 eggs
- 3-4 Tbl broccoli - diced finely
- 2-3 Tbl red & yellow peppers - diced finely
- 2 Tbl sharp cheddar - diced in small cubes
- Herbs to taste (dried or fresh). I used basil and oregano and I've also used an Italian herb mix
- Salt & pepper to taste
- Optional: veggie sausage & spinach (well chopped)
- Olive oil for muffin tins
- Preheat the oven at 350 f
- Brush the muffin tins with olive oil
- Crack one egg per tin
- Sprinkle a mix of the veggies, herbs, cheese, and s & p, divided evenly, per tin
- Take a fork to quickly mix each tin together
- Place in oven and bake for approximately 15 minutes (you can stick a butter knife or toothpick in the middle to check the progress of the yolk-cook to your desired temp)
- 1 egg makes 1 muffin. Make as many servings as you'd like!
- Use whatever veggies or cheese that you have in the fridge. If I had veggie sausage, I would have added that as well.
5 Minute Tofu & Broccoli
5 Minute Tofu & Broccoli is exactly what I need in my life right now! I have been lagging in posting on my blog because I am preparing for 3 concerts in less than two weeks, in addition to preparing to move after 5 crazy and awesome years in Beijing! There are barely enough minutes in the day to keep up with my main priorities! Finding nannies, apartments/houses, buying a car, sorting through insurance (after 5 years of having none), cell phone plans, and the fact that we don’t own so much as a fork anymore! Coming abroad to China, you are given amazing housing that is fully furnished. I had shed my entire life of belongings when I left the US. It’s more than exciting to be purchasing, planning, and preparing for the future, but dang! It’s busy to the extreme! I am, however, EXTREMELY excited even though this is quite bittersweet. There have been tears shed for the smallest of things because I know I’ll never be doing them, or doing them this way, again.
5 Minute Tofu & Broccoli was not meant to be a blog post. I literally had zero time, looked in my fridge (or scrounged around more accurately), threw stuff in a pan, created as I went, and voila. Done in 5 minutes! I was so stinkin’ pleased with myself and the bowl of food looked quite “pretty” that I decided to snap a few shots. This is why you will not see the process making in this post. I had no intention of posting or picture taking until it was all done! To add to this, my amazing friend, Lindsay, had just showed me how to use the basics of Lightroom. Once upon a time, I had attempted to teach myself Photoshop. Once and only once. Honestly, I got so incredibly frustrated by this program that I refused to try it again and almost cried. This seriously happened. In the future, when I actually have back that little thing we like to call “time,” I fully plan on revisiting the horror with a clearer and more driven head, however, until then, if not always, Lightroom is far more intuitive and most definitely did not bring me to the verge of tears. If you are a Beijinger, and even if you’re not, check out my friend’s amazing blog! She offers fabulous packages for family shots etc around Beijing. My best Beijing friend, Alana, who you’ve all heard about just got some great pics from her. I threw this 5 Minute Tofu & Broccoli picture into Lightroom so Lindsay could show me some basics. Fabulous program! Unfortunately, had to throw it in Photoshop to do one small thing that Lightroom does not do and it saved like this… blurry and discolored! Didn’t even remotely attempt to fix it, as I was not going down that rabbit hole again! Like I said, for future days with more time and perhaps a glass (at least) of wine.
Tofu, broccoli, tumeric, onion, garlic, Braggs Amino Acids (or soy sauce!), ginger powder, red pepper flakes, s & p, topped with some Goddess dressing, and done. Like I said, 5 minutes to awesomeness doused in a bowl of health. Simple living for stressful times does not have to mean abandoning your health & tummy happiness. Eat merry & be happy!
- 1 brick firm or extra firm tofu - Very well drained! - Sliced into squares
- 1 small head of broccoli - florets
- 1/4 cup diced onion (optional)
- garlic powder to taste (if you have more time or have pre-minced, throw in 2-3 cloves real garlic)
- tumeric - pinch or two
- red pepper flakes - to taste
- Braggs Amino Acids OR soy sauce - at least 3 Tbl
- s & p to taste (if using soy sauce, limit your salt or do not add)
- Goddess dressing - to taste
- Sesame oil (or whatever you've got!) for pan
- Heat oil in pan
- Add onions - cook for 1 minute
- Turn heat up (fairly high)
- Add pressed tofu, garlic, ginger, pepper flakes, tumeric, and s & p -press down on tofu. Flip after 2-3 minutes.
- Throw in the broccoli and Braggs or soy for the last minute. Toss well
- Remove from heat, let cool for a minute or two, and top with Goddess dressing
- Feel free to add anything you'd like or remove anything from this dish. It's delicious but you can also use this as a guideline to healthy & quick cooking dishes that would be similar. Use what's in your fridge!
- White wine pairing - Gewurztraminer
- Red wine pairing - Sangiovese
Creamy Peanut Butter & Banana Smoothie
I am sure you have all heard me mention how I chug my G’s Oatmeal Smoothie every morning and love it. It’s just so healthy and such an incredible start to my day that I can’t get myself to move on to one of my many (yet to be posted) other smoothie recipes. However, on the weekends I sometimes need a change. A break from the berries if you will! I am a massive fan of anything peanut butter and banana or peanut butter and chocolate. I find those combinations to be unbeatable in my sweet tooth world. Like I’ve said before, I don’t particularly have a sweet tooth, as I’d choose a bagel, potato chip, slice of pizza etc any day over chocolate or other sweets, however, those are the loves of the small sweet tooth within me. I have really been enjoying my Creamy Peanut Butter & Banana Smoothie for weekends now! My lil’ man, G, loves them as well. Double delight! Honestly, you could throw in some cocoa powder for a chocolate effect, add some spinach for the fiber (I always do), and use any kind of nut butter you’d like! I’m never strict with a recipe so I most certainly don’t expect the same from my readers. In Beijing, it is very difficult to find natural peanut butter, and when you do, it costs oodles of moola. I have taken to buying the “mixed sesame” butter (a variety of what I think is sesame seeds, peanuts, and probably something else), as it is completely natural, delicious, and costs a mere $1.00! Now, you cannot beat that. These are the things in China that I will truly miss… well, a part of some of the things I will miss. I am leaving after 5 long years in 7 weeks and it will be extremely bitter sweet! I am starting to feel the reality now… I digress, back to smoothie speak! I drink them all year long but I know that they’re even bigger hits in the summer time. Bring on the beach, the sun, and the great outdoors. I am beyond ready and am sure you are, too! Enjoy your Creamy Peanut Butter & Banana Smoothie in the summer, spring, winter, or fall… at the beach, in the morning, afternoon, or at the mall. Okay, I had to do it. The Dr. Seuss in me insisted. Enjoy it even as a light dinner or dessert. It knows no bounds! Slurp up this deliciously satisfying and healthy Creamy Peanut Butter & Banana Smoothie and I promise you, you’ll be on the road to a healthier you!
- 2 bananas
- 3-4 large spoonfuls of peanut butter
- 1/2 a ripe avocado
- 2 cups oats
- Dash of vanilla extract
- 1 can coconut milk
- Coconut water (use your desired amount for thickness/thinness)
- Large handful of spinach (optional but recommended- I always use this)
- Put a splash of coconut water in the bottom of your blender and add the oats
- Top with coconut milk
- Add bananas, peanut butter, avocado, vanilla
- Top with spinach if using
- Add your desired amount of coconut water
- Blend
- *I put this in the refrigerator overnight and blend in the morning for a cold smoothie!
- This yields 3 large glasses.
- Add cocoa powder for a chocolate flavor
- Add spinach or kale for some awesome fiber/vitamins. You won't taste it if you're concerned about this.
- Use any kind of milk (almond, soy - plain, vanilla, chocolate -, cow's milk etc)
- Use any kind of nut butter
My Morning Through Snack Daily Food Routine (shed those lbs & still eat well)!
Well, it’s official. I’ve finally decided that to make my goal weight by mid-June I am officially going to have to kind of… err… sort of… uugghh… maybe diet a bit! Yuck! That tasted bad evening writing down that hateful “d” word. I made it 6 months while staying on target or even getting ahead of my chart and have hit the longest of plateaus over the past 3 months. If I plan on “making it” to the finish line I have to actually cut back a bit. I’ve also just revamped my workout. In previous posts I had mentioned the glory of Jillian Michael’s Shred It Level 1. Well, now it’s Level 2 in addition to her 6 Weeks to 6 Pack Abs (if you want to die a painful workout death… do this. It’s killer! But amazing), and I am taking hour long Latin dance classes every Friday. I feel the combo should get me to where I need to be in the short bit of time I seem to have left. Sigh, sigh, and sigh again… however, I feel great! So, that’s the silver lining, and the hope for total “svelte-ness” is my dangling carrot. In my mind it’s super model status, however, reality strikes in the form of a possible thinner thigh, arm, and a true dream of 50% of Jillian Michael’s abs. We dream big here my friends. I mean BIG. I do indeed, dare to dream.
I start every morning with my G’s Oatmeal Smoothie recipe. My little man (Greyson) LOVES them, as do my husband and myself. Berries mixed with oatmeal, coconut milk, and yes, spinach! Don’t let this scare you! The spinach is masked by the coconut and the sweet fruit. An incredibly healthy and satisfying start to your day. Not to mention, I make it the night before so the oats have been fully soaked, it will be cold without having to add ice, and let’s face it, one less step to slow down your morning. Sold! Next, I arrive at work and have a small snack of almonds, walnuts, pumpkin seeds, and a clementine. I love all of them and they keep my belly content until a later snack or early lunch. I swallow this down with a cup of chrysanthemum tea with a dash of cayenne pepper, lemon juice, and an ever-so-small squeeze of agave. This is incredibly refreshing and easy to drink. After this, I return to the caffeine with a Jasmine Green Tea (I have a black coffee as soon as I arrive at work). For a small lunch or hefty snack, I have a whole wheat slice of bakery bread loaded with all kinds of delicious seeds, and I smother it in my homemade Classic Hummus after smashing some avocado on the bread (sometimes with a tomato or some cheese as well-all depends on how crazy I feel that day!). If I want to make this more of a lunch, I will have a heftier slice of my bread and it’s toppings plus I’ll tack on a salad or soup, like my Pesto Mushroom Salad or my Creamy Vegan Broccoli Soup. I’m not trying to pack the calories in but I definitely want to feel satisfied and really enjoy my food. What’s eating if we don’t love it?! My goal is to fuel my body with the “best” and enjoy it in the making. Simple, happy, delicious. Join me in my not-so-new morning mantra!
Robert Moses Sandwich (Eggplant Feta Mediterranean Sandbo)
Robert Moses Sandwich (Eggplant Feta Mediterranean Sandbo) is a sandwich from my childhood. Therefore, this will be one of my more poetic posts. If you’re from LI or the greater LI, NY area you are already familiar with summers at the beach… Robert Moses was my every weekend. An amazing Long Island beach that from an aerial view could be hard to see the sand, as it was packed to the brim with bodies & umbrellas. People having picnics and playing paddle ball, body surfing, boogie boarding, reading magazines, and listening to classics on the radio, all whilst under a sea of umbrellas…everyone there for the same reason, enjoying the same sun, sand, and sea. To sum it up, it was AMAZING! Coconut ice cream bars from the vendors strolling along the beach and for those who could imbibe, cocktails masked in coolers poured into a classic Solo cup. Does life get better than this? Truly, I think not. If yours does, please share because I want to know your secrets! I digress, this is where Robert Moses Sandwich (Eggplant Feta Mediterranean Sandbo) was born. My mother would pack the “herd” loads of food for the day. We were always going strong in the number department! At this point, 4 children plus friends made for an even better beach day. My mom always made these amazing sandwiches. They were made “special” just for the beach. They were delicious to begin with, but I am more than sure this only helped to make them taste even more scrumptious! Eggplant cooked with oregano, feta, tomato, red onion, spinach, fresh basil, and a fresh baked baguette- simple, easy, and amazing! I’ve taken some liberties with my mother’s sandwich but that’s only because I cannot remember it in its true form. In Beijing, I am most definitely not having beach weekends, however, in the Spring season, when pollution allows, Chaoyang Park is pumpin’ and we are a’ picnickin’! Robert Moses Sandwich (Eggplant Feta Mediterranean Sandbo) was our last bite of delish at the park. Sharing my childhood tastes and memories with you…
- 1 medium sized baguette (fresh bakery style is best)
- 1 handful of spinach
- 1/4 C chopped fresh basil
- 1/2 small red onion (I keep them in rings)
- 1 small ripe tomato-sliced
- 1 small eggplant-sliced
- Feta cheese - to taste (I like a fair amount)!
- 1 tsp lemon (1 slice) or lemon juice (optional)
- Oregano to taste
- Salt & pepper to taste
- Olive for pan & for brushing on the baguette
- Cook your eggplant with lemon (optional), salt, pepper, and oregano for about 3-5 minutes depending on the thickness
- Slice open baguette and brush each side with olive oil. Sprinkle on salt/pepper, and more oregano if you desire (I do)!
- Place the feta, onion, and basil on the bottom. Next, top with tomato, eggplant, and then spinach
- Beer pairing: (In your beach cup of course)!
- Cold Amber or ESB
- Sauvignon blanc OR Chardonnay will both do here!
Green Goddess Cheesy Quesadilla
I have been on a quesadilla kick lately. Honestly, they’re amazing no matter what you do to them. Years ago when I lived in Oregon my roommate got a quesadilla maker. Now, I’ve always been partial to a quesadilla cooked in a pan, as my father had always made them for me this way, however, for this month long quesadilla binge that occurred post purchase of the quesadilla maker many moons ago, I was in love. We’re talkin’ breakfast, lunch, and dinner quesadillas. We couldn’t be stopped. Everything from eggs, tofu, every cheese in the rainbow, veggies, veggie meat and more had a place in a quesadilla at one time or another. Needless to say, I went on a quesadilla hiatus after this. Ahhh… old OR and quesadilla memories. Makes me smile! I’ve been creating all kinds of craziness lately in a tortilla or two. The Green Goddess Cheesy Quesadilla reminds me of the old farmhouse Oregon days. Yes, we lived on a 30 acre farm. It was awesome! I miss my gigantic gardens more than words can say. I loaded it with mozzarella cheese (it oozes as you slice it open…yum…), basil, tomato, spinach, and then topped it with smashed avocado & salt, and a pesto rosso (sun-dried tomato pesto). It was beyond fabulous, deliciousness to the extreme! Hence why I’ve given it “Goddess” status. Just to top it all off, it took ten minutes. Easy, quick, amazing. Crack open a nice Peroni and mangia!
- 1 whole wheat tortilla
- Approximately 2-3 cups shredded mozzarella
- Large handful spinach
- Small handful basil - chopped
- 1 small ripe tomato -sliced thin
- 1/4-1/2 ripe avocado
- 2 heaping Tbl pesto rosso
- Salt & pepper to taste
- Dried oregano to taste (optional)
- Olive oil for pan
- Oil & heat pan
- Add spinach, salt & pepper, and oregano - cook for about 1 minute. Remove from heat
- Place tortilla on pan. Add cheese, then basil, spinach, and tomato. Fold tortilla in half
- Heat each side until golden brown and cheese is fully melted
- Let cool for a minute or two and slice in half
- Top each half with smashed avocado and salt followed by your pesto rosso
- A cold Peroni or beer of your liking
Crazy Delicious Veggie Couscous
Crazy Delicious Veggie Couscous is easy, incredibly healthy, and can be made in just ten minutes! I’m always trying to make something well-balanced, healthy, and yummy for my wee man, Lil’ G. Now that he is eating what I eat, this has cut down my Sunday cooking by almost 2 hours, as I like to make two big meals for the week for the both of us. Not to mention, I’m also always attempting to create dishes from the leftover ingredients in my refrigerator. What’s that annoying phrase I keep posting? Oh yes, waste not! Clearly, I am a pusher of this personal philosophy. Food truly is a terrible thing to waste. Onwards, I was hangin’ with Greyson looking for a dish to make for us. I loaded the floor with pots, pans, spoons, and a variety of other kitchen items for G to play with whilst I took to the stove. After all, he has just turned 17 months. Can he entertain himself? Sure. For a little bit of time. However, when I give him the opportunity to play with things he doesn’t get to use daily, this increases my odds of a more lengthy self-play session giving me the opportunity to cook with ease! Of course we play and “compare” creations throughout, too. 😉
Crazy Delicious Veggie Couscous is a perfect choice for an easy and healthy dinner any day/night of the week. Pumpkin, lentils, carrots, mushrooms, spinach, and herbs make this dish a tasty meal. Naturally, feel free to add any veggies you may have left over in your fridge. Please comment and let me know how your creations came out. Share a pic and let’s chat about ideas for other couscous delights! Enjoy!
- 2 C cooked whole wheat couscous
- Olive oil for cooking
- 1 shallot - diced
- 3 gloves garlic - diced
- 1 can lentils
- 1 C pumpkin - diced
- 1 carrot - diced
- 1 C mushrooms - sliced (I used cremini)
- 1 handful spinach leaves
- Dried parsley, oregano, and basil to taste
- Salt & pepper to taste
- Optional: Parmesan cheese for topping
- While your couscous is cooking, heat a large pan with oil
- Add shallot and cook for 1 minute
- Add garlic and cook for 30 seconds - stir
- Add carrots, pumpkin, and some salt & pepper. Cook for 3-4 minutes
- Add mushrooms, lentils, and herbs, more salt & pepper if needed. Cook for 2-3 minutes
- Add spinach and any more herbs you would like. Stir for 30 seconds.
- Place in individual bowls. Serve
- Garnish each bowl with parmesan cheese & dried parsley
- Serves 6 adult sized dinner bowls.
- Optional: Cook your couscous with a veggie broth cube
- White - Viognier
- Red - Syrah
Mediterranean Faux Chicken Wrap
Mediterranean Faux Chicken Wrap is was the product of the amazing & surprising purchase of my Morning Star Chik Patty find. If you’ve read the post prior to this, you will know of the true and utter gleamingly wondrous glories that were running through my heart upon finding these patties. Something so simple but I had never seen in Beijing for the 5 years I’ve lived here! It filled my vegetarian soul for sure. Needless to say, I made Chik Patty everything for weeks!
As per usual, this wrap was concocted via the remnants in my refrigerator. Waste not, people! I’ve been on an arugula kick lately, as I’ve been getting loads of amazing & perfectly spicy arugula. I threw some feta, hummus (click for recipe), cucumbers, cherry tomatoes, oregano, arugula, s & p, and of course, a Chik Patty into a whole wheat wrap. Thus the birth of this Mediterranean Faux Chicken Wrap. Super healthy, incredibly easy, tasty as can be, and last, but not least, done in 5 minutes! Who could ask for more?! Use what you’ve got, add to this wrap recipe, and get your creativity cookin’, please feel free to leave a comment as to how you’ve done yours. Eat well!
- 1 whole wheat wrap
- 1 small-medium handful of arugula
- 2 tsp oregano (less or more if you'd like)
- 2 cherry tomatoes - sliced OR a few sun dried tomatoes diced
- large spoonful of hummus (I like A LOT)
- feta cheese - as much or as little as suits you
- 4 thin slices of a cucumber
- 1 Morning Star Chik Patty - diced OR any soy product you deem delicious
- sea salt & cracked pepper to taste
- Smother your wrap in hummus, place the cucumbers on top, and sprinkle with oregano
- Layer the arugula atop and then place all ingredients over the arugula
- Sprinkle with your salt & pepper
- Roll it up and you're done!
- Sauvignon blanc
Italian Arugula Pizza Salad
Italian Arugula Pizza Salad is healthy, easy, delicious, and completed in only 5 minutes! I had a few ingredients left over in my refrigerator and desperately wanted to make an arugula salad before my arugula went south. Also, I had found for the first time ever in Beijing, drum roll please… Morning Star Original Chik Patties! It had been years since I had eaten these amazing delights. Thrilled? Elated? Over joyed? Not even! I was soaring-over-the-moon-excited about this find! I paid about $10 for a pack and didn’t even bat an eye. In fact, I bought many packs to stock the freezer with. I was intoxicated with sheer and utter joy. The simple things in life are not always alive and well in Beijing so these moments that may seem small and insignificant are truly beaming rays of sunshine in my smoggy world (pollution…ever-so-“ugh”) when they are found. Whilst I was still soaring so high, I took to the fridge and threw what looked like ingredients to make a pizza with onto the counter top. However, there was no pizza. Though there was a delicious salad in the making in the form of a pizza! And in 5 minutes, I was scarfing down my Italian Arugula Pizza Salad. Yum! I implore you to abandon your pizza Friday (or whatever day of the week it may be) and replace it with this salad. If even only for a week of carb cutting. Let me know your thoughts. Happy “pizza” day!
PS- Excuse this picture please! I just had to take a pic of this deliciousness but it was quite late at night.
- 2 handfuls of arugula
- 1 Morning Star Chik Patty (or any soy product you deem comparable)
- 1 Tbs capers
- Approximately 1/4 C garbanzo bean
- Tomato sauce to taste (I used a decent bit, as this is primarily your dressing)
- 2 Tbl creamy cheese (I used a cracked pepper gouda because it was in my fridge. I think mozzarella would be best) or any cheese you so desire
- 1-2 Tbl pesto (optional but a delcious addition)
- Oregano to taste
- Slice your faux chicken patty
- Place your arugula in a bowl and mix together all the ingredients
- Mangia!
- Mozzarella or parmesan cheese would be my first two choices. However, you know my food philosophy. Use whatever is in your fridge first and foremost. Waste not! Lastly, feel free to put this inside of a wrap if you'd like.
3 Minute, 4 Ingredient Hot Chocolate Mini-Mug Cake!
Mug Cakes. These seem to be the new fad, similar to the one pot pasta fad. Just like my recent one pot pasta post (super delicious by the way!), I decided to try my hand at a mug cake. Curiosity struck, creativity was abound, and kitchen craziness soon ensued! After a few go arounds, I landed on this amazingly easy and delicious “3 Minute, 4 Ingredient Hot Chocolate Mini-Mug Cake!” recipe. I was inspired by my “Warm & Delicious Spiked Choco-Coffee” recipe (which also made it onto Food Gawker last week!) that uses hot cocoa. I guess I am going through a hot chocolate phase at the moment. Typically, I’d choose a bagel, a potato chip, a slice of pizza, anything that is uber carb-o-licious over any sort of sweet, as I’m a carb lover to the extreme. I am just going to assume this is a new phase for me. Hopefully, for my hips, a fleeting phase! This cake is a perfectly adorable and beautiful little individual cake (presents itself in the shape of a mini molten lava cake!) that would make a quick & easy dessert for an impromptu or preplanned gathering of your friends. I shredded some coconut flakes, and sprinkled some chocolate chips & powdered sugar over the cake for a beautiful and tasty garnish. I did this all in a mere 4 minutes! So my friends, pick a mug, any standard favorite mug, and get mixin’! Your tastebuds await!
- 1 individual sized packet of hot chocolate
- 1 egg
- Dash of vanilla extract
- 1 tsp of sugar
- 1 mug
- In your mug, mix all the ingredients together - stir well
- Put the mug in the microwave for about 1 1/2 minutes
- Remove from mug and put in small bowl
- Serve warm
- I garnished this with coconut flakes, chocolate chips, and a sprinkling of powdered sugar for my guests. Beautiful & delicious!
- Optional: If your texture is not as desired, simply add some water to the mix!
Warm & Delicious Spiked Choco-Coffee & People Who Sleep At IKEA
*As featured on foodgawker.com!
Warm & Delicious Spiked Choco-Coffee will definitely warm your winter soul with some special fuzzy feelings! Amarula, vodka, Grand Marnier, hot chocolate, and coffee. Top it with whipped cream, chocolate shavings, and a sprinkle of hot chocolate for your extra fancy self! It’s guaranteed to kick your booty, send you smilin’ to the stars, and is simply incredibly tasty. Bored of your typical spiked coffees? Give this one a whirl and I promise you’ll be going for round 2! How was this cocktail created? IKEA. Yes, that is my answer. Whatever do I mean? Well, let the tale begin…
Since I’ve had a baby and the air quality in Beijing can ruin weekends, I don’t really go out anymore. If you are reading this and you know me I have no doubt you’re in total and utter disbelief! 😉 I got super excited when I made plans with my Beijing bestie, Alana. What were we going to do on this fine Saturday afternoon? Go to IKEA together. Seriously, I was teeming with excitement for 2 weeks leading up to this Saturday. We both needed to stock up on supplies. Also, I have always wanted to go back to IKEA with my camera (not just my iPhone) to take pictures of the countless individuals sleeping, yes, full out sleeping, on the display beds at this fine establishment. Once, there was even a family eating their own noodles in an IKEA kitchen display. I sh#% you not. Last year, a rumor went around stating IKEA had banned people in China from sleeping on their furniture. However, it was just that, a rumor. Learning that the thrill of a good nap was still alive & kickin’, I told Alana we had to go there with my Canon and a super yummy and strong cocktail to further our entertainment value. We did it, and it was AWESOME! We walked around, took pics, drank our Warm & Delicious Spiked Choco-Coffee, got pretty toasted, pretended to sleep on beds, and shopped. The two of us definitely came home with more than a few unnecessary items and a bit of a stumble!
If you want to have an amazing day at a Chinese IKEA, I strongly suggest drinking a Warm & Delicious Spiked Choco-Coffee. Obviously, many of you reading this blog do not live in China, so for you, I strongly suggest this tasty libation next time you have a nice cold day with a friend over. Perhaps Google people sleeping in beds at IKEA for your entertainment as well. Sip, slurp, get your buzz on, pink up those cheeks, and enjoy!
The first set of pictures below are the ones of the lovely IKEA adventure. Please keep scrolling to see the Warm & Delicious Spiked Choco-Coffee pictures and recipe!
Rough day? Why not have cat nap on a couch in IKEA…ahhh…
Alana with spiked coffee in hand pretending to be a fellow IKEA sleeper. When in Rome!
“This could be my office.” Oh wait! I’m in IKEA!
And another one…
And another one…
And another one… (too cute)!
Those who sleep at IKEA together, stay together…
This is the sign on the toilets in the display bathrooms in IKEA so that people do not mistakenly use them. God bless…
Dining Hall at Beijing’s IKEA. Packed all the time!
- 1/4 tsp Grand Marnier
- 1-2 ounces Amarula (or Bailey's)
- 1 ounce vodka
- 1 tsp hot chocolate powder (more for a garnish if you'd like)
- Hot coffee
- Whipped cream (optional)
- Chocolate Shavings (optional)
- Fill your mug of choice with coffee - about 3/4 full
- Pour in your 3 liquors and hot chocolate powder - stir well
- Optional: Garnish with a nice heaping of whipped cream, top with chocolate shavings, and sprinkle with hot coco powder
- I truly prefer Amarula to Bailey's for this drink. Do not operate heavy machinery while drinking or soon afterwards!
One Pot Lightly Creamy Pasta To Die For!
One Pot Lightly Creamy Pasta To Die For! was going to be called “The Only One Pot Lightly Creamy Pasta You’ll Ever Need” until I quickly realized how incredibly easy, delicious, and amazing this dish is that I most certainly will be making many more one pot pastas in the near future! I’ve always been curious about this one pot pasta trend and didn’t have much faith in its alleged & wondrous glories. I am happy to report that despite my cynicism these can truly be incredibly flavorful meals. Woo-hoo! KISS factor on and topping out at the highest of tastebud scales! This particular one pot pasta dish features camembert, mushrooms, tomatoes, peas, and basil for a full on flavor explosion. Not to be missed, messed with, or frowned upon, I assure you. I’ll even stamp it with my 100% guarantee. Sold, or at least I certainly hope you are!
I had no basis for a recipe when coming up with this one pot pasta. All I knew, like I always know, is that I wanted a ton of flavor. I am not one for the bland. I am a flavor junkie for sure. Are all foodies this way? Who knows. Anyway, I pretend that they are. Hubby was away visiting his other most favorite person on the planet for the weekend (yes, he most definitely has a bromance with an English lad. Cheers to you, John. Miss you! Xx – PS- they would both HATE that I used that word) and doing a photoshoot with wee man G can be crazy at best. I took full advantage of his nap (though much later in the day than I would’ve liked for my natural light…sigh, can’t win ’em all!) and went to town, creating as I went. The result? Magic! Magic in one freakin’ pot! Top that! I dare you. I was delighted to learn that one pot pastas kick some serious a**! It was slightly creamy and exploding with flavors, especially from the mushrooms and basil. I can’t suggest a pasta dish for your next meal more highly than I suggest this One Pot Lightly Creamy Pasta To Die For! Mangia!
- 1 lb whole wheat spaghetti
- 1 wheel of camembert cheese - remove skin & dice
- Lg handful of basil - loosely chopped (about 3/4 - 1 C)
- 13 cremini mushrooms - sliced
- 10 small - medium ripe tomatoes - halved or quartered depending on size (should be about 1 1/4-1 1/2 C)
- 2 C frozen peas
- 1 shallot - diced
- 3 cloves garlic - diced
- 3 vegetable stock cubes
- Olive for pan (a healthy amount)
- 5 C water
- Sea salt & cracked pepper to taste (I'm not stingy!)
- Parmesan cheese (optional)
- Add olive oil to pasta pot, heat on low, and add shallot - 1 minute
- Add garlic - 30 seconds
- Add mushrooms, salt & pepper. Stir. Cook for about 3-5 minutes
- Add tomatoes & half of the basil. Stir. Cook for 1-2 minutes
- Add veggie cubes and stir frequently for 1 minute
- Add water and bring to boil. Then add pasta and stir
- With 5 minutes left in your cook time for your pasta, add the peas. Stir
- When pasta is done, turn off heat, add the rest of the basil and the camembert. Stir well
- Cover pot with lid and let sit for a few minutes. Stir again & serve!
- Garnish with basil & parmesan cheese
- This serves either 4 large bowls or 6 medium sized bowls.
- To reheat, add a smidge of veggie broth with a wrist flick of olive oil
- Red- Rioja or White- Unoaked Chardonnay
Amsterdam and some…
Okay, this past Chinese New Year I had the absolute pleasure of going to Amsterdam and spending a night and day in Warsaw, Poland. Amazing! That one word sums it up perfectly. We rented an Airbnb in what appeared to be China Town (I know, I know… we just left Beijing – haha) and a couple blocks from the Red Light district. We were overlooking a canal which was fabulous for the wee man, as he is currently obsessed with ducks & water. He spent 75% of his time at the kitchen window screaming “gaga! wawa!” Easily entertained. Done. Walking around the city was probably my favorite part! The architecture was amazing. We did a canal boat tour (I officially want to live on a house boat, the canals were lined with them), palace tour, Van Gogh Museum (almost positive G recognized two of the paintings from Baby Einstein World of Colors-incredible), I saw (by myself…ahhh) a concert at the Concert Gebouw (the guest pianist played my favorite Chopin Prelude as his encore, yes, I almost cried), and ate, ate, ate, and ate copious amounts cheese, bread, croissants, and stroopwafels. I also started every morning with a million gazillion cappuccinos, which were accompanied by both croissants & stroopwafels (two thin waffles that sandwich the perfect amount of caramel with a slight cinnamon flavor – holy yum! I brought back about 5 bags). Thomas’ (hubby) mom partook with me. I fully overloaded on beemster & a variety of other gouda cheeses. Naturally, they were washed down with the assistance of some incredible beers and vino. I need to stop now before I find myself booking the next flight out. The drooling is just beginning… Anyway, if you ever, ever, ever get the chance to go, do it! Perhaps my pictures will entice you…
Amsterdam (canals, apple pies, tulips…oh my!)/Windmills (45 minute bus ride from the city)/Warsaw (Old City)
View from our Airbnb balcony
Hubby & wee man, G
Beautiful Windmills
Cheese shop in this little village. Yum…
And the beer…
And the food…
Old City, Warsaw, Poland
Beautiful architecture as well!
It would’ve been sacrilege to go and not have my favorite – perogies!
Pesto Mushroom & Chick Pea Spinach Salad
Pesto Mushroom & Chick Pea Spinach Salad is an incredibly delicious, easy, quick, and simply awesome recipe! Very few ingredients but loaded with flavor… now, that’s my kinda meal! Especially with a baby, blog, full time job, massive move prep, and my current “quest” to shed some lbs. Now that is not so simple, so shedding time, eating well, and assisting said “quest” makes this Pesto Mushroom & Chick Pea Spinach Salad my current favorite dish of the day. I think I average eating this delight about 3 times/week for sure.
Okay, I know I’ve said this before but it’s not like I’m on a permanent diet. I don’t think I could cope with that. However, I am officially trying to shed .6kgs/month (1.3 lbs). Sound like an odd number? Haha. I’ve sorted it out that from the time I began my weight chart (a simple but effective chart I made for myself) until when I leave Beijing for good in June that .6 kgs/month will get me to my goal weight. Bless you Jillian Michael’s for your assistance in this “quest.” Thus far, I’m doing fairly well. I’ve hit a plateau though and felt myself getting demotivated. Therefore, I…sigh…ugh…sigh again… am now going to have to cut back on some calories, mainly carbs, and outside of Greyson, that is my biggest love. Am I calling this a diet? Absolutely not! Not that there is anything wrong with dieting! I just need to get things moving again (em-hem, the scale!) and need to start seeing numbers that make me smile and for a moment, a meer wrinkle in time, make me forget about the carb I would’ve been enjoying at dinner. This brings me to my point, I know right? You didn’t think I’d get there! Why did I go on this tangent?! I’ll tell you, SALAD. I love it. It completes me. Well no, carbs do, but it’s not a far second or third. I believe salads should be delicious and specifically not boring. If I’m gonna shed some lbs I want to do it whilst catering to my tastebuds and not going bland, bland, bland! Pesto Mushroom & Chick Pea Spinach Salad will definitely be a recipe to add to your collection if you’re going down this rabbit hole with me, or even if you just love salad and want an awesome new and easy recipe. Let me know your thoughts! Enjoy!
- Large handful of spinach leaves
- 1/2 can chickpeas (garbanzo beans)
- 5-7 shiitake mushrooms (you could substitute with other mushrooms) - sliced thin
- 3 Tbl pesto
- Parmesan cheese to taste for topping (optional)
- 2 tsp lemon juice (optional)
- tsp oregano (optional)
- Sea salt & cracked pepper to taste
- Olive oil for pan
- Place your spinach in the bottom of a bowl and set aside
- Heat oil in pan and add mushrooms, salt & pepper, oregano, 1 Tbl of pesto. Mix and let cook for 2 minutes
- Mix again and add add chickpeas, any more s & p you'd like, lemon juice, and 1 more Tbl of pesto. Cook for 2 more minutes
- Add last Tbl of pesto, toss, and cook for one more minute then remove from heat
- Place pan ingredients on top of spinach and garnish with parmesan cheese & pepper
- Toss well and enjoy!
- If your ingredient balance is a bit different and you want more dressing, consider adding a sprinkling of olive oil, more lemon juice, or more pesto.
- I've also tossed in some hummus just for the heck & deliciousness of it!
- Serve with a crisp white wine if you'd like (I prefer a nice sauvignon blanc with this)
G’s Snack & Small Meal – Toddler Food
G’s Snack & Small Meal – Toddler Food is just an idea if you’re struggling for new and healthy ideas for your wee one that are easy and yummy. Greyson is a vegetarian right now like his momma. People always ask me “what in the world do you feed him?” As if there is no food life outside of meat. Honestly, I’ve received the same question myself for the past 27 years. Lord, there is SO very much food and incredibly easy, delicious, and healthy options out there that I’ll never tap into a majority of them! I do, however, understand for heavy meat eaters how this could seem challenging. I assure you though, it is anything but! If you’re looking for a snack or two, a meal, or general ideas on what to feed your baby/toddler, vegetarian or not, check out this recipe and Greyson’s Grub (baby food) portion of this blog. So many suggestions that at least one is guaranteed to grab your interest and attention!
- 1/2 an avocado
- 1/4 C hummus
- 1/2 cucumber - peeled & finely diced
- 1 small ripe tomato - finely diced
- 1 slice whole wheat bread - diced
- 1 slice baby friendly cheese - diced/cubed
- Put the bread & cheese in one bowl
- Put the other ingredients placed separately in another bowl
- Scoop out the avocado on a spoon
- Mix & match the ingredients as desired. Let your little one pick up the bread and cheese him/her self.
- This is simply an idea for a snack (in this case, many snacks can be had), or two meals. You can add other ingredients, replace ingredients etc. Do what suits your little one best! It doesn't have to always be a specific meal or jarred food. Be creative and put together foods your baby likes for a nice and healthy variety!
G’s Arugula & White Bean Quesadilla
G’s Arugula & White Bean Quesadillas are a protein packed meal full of flavor and done in 15 minutes or less! Healthy, delicious, and guaranteed to make any toddler actually eat their entire portion! I make one quesadilla, give my wee man (G) 1/4, save another 1/4 for the following day, and eat the other 1/2 myself. This is most definitely a meal that is for any age. I had all of these ingredients left over in my fridge (remember my food philosophy? “Like the mind, food is a terrible thing to waste”) and wanted to make something different for Greyson than he’d been eating over the past few days. I quickly pieced together these ingredients and was left with my mouth watering. Not only did G eat his portion and practically lick his plate (lots of “more” baby signing came afterwards), but I had to go and make another one for my work lunch the following day. I, too, was in love. As a veg-head, I’m always packin’ with protein everywhere I can. Make the recipe as is or adjust for your lil’ one or yourself however you deem fit. Use as much or as little of the ingredients as you’d like. Now go chow down with your kiddo in total bliss!
- 4 whole wheat tortillas
- Handful of arugula
- 3/4 can of small white beans or cannellini beans
- 1 avocado
- 1/2 brick of tofu (I used firm)
- 1 ripe tomato - chopped (finely chopped for toddler)
- 2 Tbl pesto
- 4 slices gouda cheese
- Small handful cilantro
- Cumin to taste
- Salt to taste
- In a small bowl, toss the tomato and pesto together. Mix well
- Put one slice of cheese on top of each quesadilla
- Divide then smash white bean (leave some whole as well) on two of the tortillas
- Smash half and avocado on top of the each white bean half and sprinkle with a pinch of salt
- Divide the tofu and smash on top of the avocado with another pinch of salt and the cumin
- Top each with tomato and cilantro
- Top again with arugula and a pinch of cumin
- Put the other tortillas with the gouda on top of the two filled tortillas
- Heat pan on low - medium heat. Cook on both sides until golden brown
- Done!
- This recipe came from what was in my refrigerator so feel free to make something similar and change up the ingredients to accommodate what is in your fridge!
Premier Tomato Bruschetta with Olives & Capers
Premier Tomato Bruschetta with Olives & Capers is just a few turns away from a classic bruschetta recipe. Just as easy and even more delicious in my humble opinion as well! I love this appetizer because I almost always have all of the ingredients on hand. It’s fabulous for a small snack, party, or when I have friends turn up and want to make something nice but simple. I was in Nha Trang, Vietnam over the Xmas holiday and went to a restaurant that served a bruschetta similar to this so I was inspired when I came back to make my own. For New Year’s I was wanting quick & healthy appetizers so I thought this would be the perfect time to create the recipe I had concocted in my mind. It was amazing! After a few glasses of champagne I was feeling extra proud of this pretty dish. Crowd pleaser? For sure! Done in 15 minutes or less? Indeed! Prep time 8 minutes? Uh-huh! What’s not to love?! Next time you have a soiree or some unexpected guests, whip this awesomeness up in no time!
PS- My favorite vegan parmesans right now are Violife & Follow Your Heart. 365 also came out with a great shredded parm!
- 1 1/2 lbs very ripe tomatoes - diced (about 4-5 medium round tomatoes or 10-12 plum tomatoes)
- 10 basil leaves - sliced thinly (save a bit for garnish)
- 1/2 C diced black olives - sliced (or any olive or your choice)
- 1/4 C capers
- Parmesan cheese (to garnish the breads with)
- 3 cloves garlic (2 cloves minced)
- 1 tsp balsamic vinegar
- Olive oil for brushing on breads
- Sea salt & cracked pepper to taste
- 1 large baguette (or a similar bread of your choosing)
- Slice baguette approximately 1cm thick (sometimes I like it a bit thicker) and toast
- Brush each bread/toast with olive oil and cut in half the whole garlic piece and rub on each piece
- In a bowl add & toss tomatoes, capers, olives, balsamic, salt & pepper, and basil
- Distribute evenly over all toasts and garnish with a healthy amount of parmesan cheese and basil if you'd like
- You can replace the parmesan cheese with a nice crumbled feta if you would like. Equally as delicious!
Easy & Amazing Fettuccine Alfredo
I am sitting in this awesome Airbnb rental in Amsterdam as I write this. Not too shabby, right?! Husband’s putting the wee man to sleep and it has just occurred to me that I haven’t posted in a week! I’d been posting everyday to get this blog up and running but oh, Amsterdam! You’ve been a pleasant and well needed distraction and I have not touched my blog or my book (I am currently writing a book about the craziness of my last 5 years in China) in the past week. So, with my delicious beer, full on far too much cheese & bread, I sit here, looking out over the awesome balcony, ready to post. If you’ve never been, I can’t recommend it enough! Anyway, there will be a large Amsterdam post upon my return.
Easy & Amazing Fettuccine Alfredo is just that- easy & amazing. This to me is one of those sauces like a pesto sauce. Very few ingredients, easy to make, but I rarely enjoy it. When I do enjoy one of these sauces they are one of my top choices & favorites for a sauce. However, for some reason, I find myself a stickler for the perfect balance of ingredients in order to make sauces like these tasty. Anyone else this picky or find this to be true?
As my mom used to call this dish – “a heart attack on a plate” – I won’t even pretend to paint a pretty picture of health & weight loss. You are swimming in a sea of fatty deliciousness. A true comfort food. Let’s be serious. There’s almost always a time and a place for this type of food. I am quite a healthy eater on the day-to-day but sometimes, just sometimes, I must indulge, and when I do, I dive right in for a creamy & rich swim in this here Alfredo sauce. Yes ma’am. This is the recipe for when the boyfriend breaks up with you, a hell of a day at work, or anything that involves comforting your inner self. Enjoy!
- 1 lb (16 oz) of fettuccine pasta (fresh if possible)!
- 1 1/4 C heavy cream
- 1 stick of butter
- 1 3/4 C parmesan cheese - grated
- 2 Tbl lemon juice
- Salt & pepper to taste (I use a lot of cracked peppercorn)
- Fresh basil for garnish
- Optional: 1 garlic cloves (minced) or 2 tsp garlic powder
- Optional: 1 very ripe tomato – diced
- Boil pasta
- Over medium heat, put in butter (let melt for a few seconds) & add cream (I dash some s & p here)
- Add lemon juice & garlic (optional), and then stir in cheese until melted with the rest of your s & p
- Remove from heat and add pasta into sauce - stir until pasta is fully covered in sauce
- To serve: (optional)
- Top each bowl with diced tomato & garnish with fresh basil and additional cracked pepper
- White wine- Chardonnay for you chard lovers! (I don't love Chardonnay myself so I often opt for a Pinot Grigio)
- Red Wine- Pinot Noir
- This dish takes less than 15 minutes if you use fresh pasta!
Super Bowl 50, Game Day, Game Changin’ Eats!
“Super Bowl 50, Game Day, Game Changin’ Eats!” 9 amazing appetizers for the big day that are more than guaranteed to satisfy your crazy crowd. Have you been wondering what to serve other than plain chips and plain sliders? Well, here is your answer and some! There is no way, and I mean no way, that these 9 appetizers will not only be crowd pleasers but have people, dare I say it, at times almost forget about the game. Ahh! Crazy! Sacrilege! Don’t hate me. Promise, you will thank me later when you are rolling your guests out the door with their ever-so-content bulging bellies. And yes, they will be half beer bellies as well, no doubt. So, start makin’ your list and sortin’ out next Sunday. Go ______! Insert team of your choice. 😉
The list: (Click on the colored link to bring you to the recipe page)
Holy Sh#& Nachos! This is maybe the best thing in the entire world.
Classic Guacamole. Great to top the nachos with AND for an awesome dip!
Lentil Sloppy Joes To Die For! Make these into sliders for game day.
Cheesy Mushroom & Onion Pizza. Serve as slices or small square bites.
Classic Creamy Mac n’ Cheese. Serve in large slices or as small bites in cups.
Easy Spinach & Mushroom Quesadillas. Serve in small triangles.
Classic Hummus. Honestly, when and how could this ever not be a perfect app? Serve with pita chips, pretzels, veggies, whatever! Make in 5 minutes!
Parmesan & Artichoke Dip. A super creamy and 5 minute dip that can be served with the same options as the hummus!
Mediterranean Pita Platter. Throw some of the already made hummus on here, plus some other easy & quick do-dads, and done!
Parmesan & Artichoke Dip
Parmesan & Artichoke Dip is a creamy and divine dip that everyone must be serving at virtually every fun, fancy, or low down/hoedown affair. This dip is compliments to my very first guest poster. A big welcome and HUGE “thank you” to my Beijing bestie, Ms. Alana Martin! Not only is she amazing, but her dip is as well. She serves this at every party and I’m pretty sure it’s always the first thing to go. I was saying that I wanted one more recipe to add to my game day post (to come) and was hoping that she’d kindly find some time (like asap, as I asked her last minute) out of her extremely busy work day, mommy day, and wife day, to make this, let me photograph it, and of course, let me eat some as well. In all of her fabulousness, she agreed, and lucky for all of you and every party that you may have in the future, for her easiness & agreeability. Healthy? Ummm… Can it be made healthier? Totally! Replace all mayo with Greek yogurt. You can serve this with almost anything as well and it takes a mere minutes to make. So let me get this right? Divine? Check. Delectable? Check. 5 minutes or less? Check. Guaranteed crowd pleaser? Check, check, check, check, check! Why are you still reading this? Get your artichokes and start stirrin’! Game day awaits!
Disclaimer: Had to be shot at night. I’ve been trying SO hard to only shoot during the day but alas, this simply wasn’t possible this time around.
- 3 Tbl mayo
- 1 1/8 C plain greek yogurt (260 grams)
- 1/2 C shredded fresh parmesan cheese
- 1/2 lemon - squeezed
- 1 clove garlic - pressed
- 1 tsp of dried oregano and a dash more for garnish
- 1 can artichoke hearts
- Salt & pepper to taste
- Mix all ingredients together in a bowl
- Garnish: (optional) with a sprinkling of oregano & shredded parmesan
- Serves enough for a small party (in conjunction with other appetizers of course) - approximately 2 1/2 cups
- Serve with veggie sticks, baguettes, bread sticks, or anything you like!
- Great with a crisp white wine
Mediterranean Pita Platter
This Mediterranean Pita Platter is incredibly easy, extremely loaded, and absolutely beautiful. You will impress your guests with this display without a doubt. What is better than loads of hummus, pita, feta (optional for vegans), veggies, garbanzo beans, arugula, and balsamic? Nothing, that’s what. Well, almost nothing! As usual, I had a lot of stuff left over in the fridge that I simply could not let go to waste. What was, in my mind, going to be a simple meal turned into this incredible looking platter! Before I knew it, I was adding more and more, then finally, grabbing my paella pan (yes, I love serving platters in here, check out my nacho pics as well), and voila! A star was born in the form of this gorgeous platter. Get down with your inner Greek (or Greek inspired) self and see visions of Santorini! I mean, hey, why not?! Disclaimer: Night shots below, sadly.
- 5 pitas (I use whole wheat) - cut into triangles
- 2 C hummus (or your desired amount)
- 1 head of broccoli - florets
- 1/2- 3/4 C red & yellow peppers - diced
- 1 large red onion - diced
- 1/4 C olives -sliced
- 1 package of feta - crumbled
- 3-4 super ripe tomatoes - sliced
- 1/2 package of arugula
- 1/2 C garbanzo beans
- Olive oil for pan
- 3 Tbl dried oregano
- 1/4 fresh basil - chopped (if not, you can use 2 Tbl dried)
- Salt & pepper to taste
- Balsamic for drizzling
- Heat oil in pan and cook onion for about 5 minutes
- Throw in peppers, salt/pepper and cook for 3-5 minutes
- Throw in broccoli & beans - cook for about 2-3 minute more (adding half the oregano)
- Remove from heat
- Lay arugula on bottom of platter
- Place the veggie mixture in the center and sprinkle the basil and the rest of the oregano on top
- Organize the pita and sliced tomatoes nicely around the edge of the platter
- Top the veggie mixture with hummus and sprinkle the feta & olives all over the platter
- Lightly drizzle platter with balsamic vinegar
- Serves a large group
- Serve with the these wines: (or any wine you love of course)!
- Red- Pinot Noir
- White- Sauvignon Blanc
- Remember, any ingredients can be optional. Get creative with what's in your fridge!
Lentil Sloppy Joes To Die For!
Lentil Sloppy Joes To Die For! are a twist on a childhood recipe. I loved these growing up! Now, I smother these in cheese, however, if you want it a tad healthier or you would like to make it vegan, forget the cheese! Still totally delicious, cross my heart! I have to say, I’ve never had a real sloppy joe, as I have been a veg head since I was 8 yrs old. I can honestly say that I don’t really think I’d love one. I am, and always have been, a lover of the lentil so this is truly an amazing recipe whether or not you enjoy the real deal. Thinking of what to do for a meatless Monday perhaps? These are your jam. Thinking of alternative or twists on the ol’ classic? Again, these are your jam. I think I’ve mentioned before how my mother told me to never eat spaghetti on a date (me + pasta = hot mess). Well, these should never be eaten in the company of a first date or anyone you are trying to impress. You will less than impress, as you will be a sloppy mess! Sorry, had to do it. Sloppy & delicious. Wash it down with a cold brew and you’re golden. Bring your napkin (or ten) and slop your way to heaven.
- 6 large toasted buns of your liking
- Oil for pan
- 2 cans lentils
- 20 oz (about 2 1/2 C) shredded pepper jack cheese
- (Optional) Some sort of soft & creamy spreadable cheese for the bottom bun - I used cracked pepper cheese
- 1 avocado - sliced
- 1 large onion - diced
- 6 cloves garlic - minced
- 4 celery stalks - diced
- 1 small carrot - diced
- 1/4 good ketchup
- 1/4-1/2 tomato paste
- 2-3 Tbl dijon mustard
- 2 tsp balsamic vinegar
- 1 Tbl brown sugar
- 1/4 veggie broth
- 2-3 Tbl dried oregano
- Hot sauce to taste
- Salt & pepper to taste
- Heat pan with oil and add onion & a dash of salt. Cook for about 5 minutes
- Add garlic, more salt/pepper & cook for 30 seconds more
- Add celery, carrot, and half the oregano - cook for about 5 minutes or until soft
- Add tomato paste, ketchup, mustard, broth, balsamic, brown sugar. Stir for 1 minute
- Add lentils, hot sauce, and rest of oregano, plus any more salt & pepper you'd like
- Cook for about 10 minutes stirring often.
- On toasted buns, spread creamy cheese on bottom halves & add half of the pepper jack on top
- On top bun add avocado and the rest of pepper jack
- Slop the lentil mixture on top of bottom bun, carefully put the top on
- Throw some awesome potato chips on the side of each plate!
- These make 6 large sloppy joes but can be make into slider style buns for a party!
- Serve with a cold brew of your liking!
- I always serve with potato chips on the side (these were jalapeno flavored...yum)!
Cheesy Mushroom & Onion Pizza
This is an amazing Cheesy Mushroom & Onion Pizza recipe. So easy, so delicious, and a must try. Go extra crispy to sweeten the deal! If you’re not one for the well done, no worries, cook for ’til your lil’ heart desires. As a native New Yorker, I find that buying pizza virtually anywhere further north than the Hudson Valley (some would even argue that’s too far north) is almost always an incredible disappointment. I’ve had some amazing pizzas that are clearly the style of the restaurant, but I’m talkin’ classic, thin crusted, bubbly, fold it, flop it, yet not soggy slice of heaven that is a true NY slice of life. My mouth is actually watering and I feel possible drooling coming on… I must continue before I raid my fridge for some complete and utter unnecessary caloric gorge. But oh, yuummm… Now, I am not even going to pretend that this recipe is supposed to imitate, even in the slightest, the unworldly goodness of the NY pie, however, this is an awesome recipe when you’re looking for more of a homemade style pizza, or if you simply don’t live in New York! Mushroom & Onion, a tad overly cheesy, and a bit ‘a garlic have always been my sweet slice. Hence why this is pretty much one of the only pizzas I make. Now go and pizza yourself to pieces!
- 12" pre-baked pizza crust (preferably thin)
- 1/2 - 3/4 C delicious pizza or marinara sauce (don't cheap out here)
- 1 1/2 - 2 C shredded mozzarella (how cheesy do you want it?)
- 2 cloves garlic - minced
- 1 small red onion - thinly sliced
- 2 C mushrooms - sliced (I use cremini, though white or most others would be okay as well)
- 1 Tbl dried oregano
- 1 tsp dried basil
- Salt & pepper to taste
- Olive oil for cooking
- Parmesan for sprinkling (optional)
- Heat oven to 425 f. and oil pan or pizza stone
- Heat pan, add oil, and cook onion with salt for about 3-5 minutes
- Add garlic and cook for about 30 seconds - stirring
- Add mushrooms, oregano, basil, more salt, and pepper. Cook for about 5 minutes
- Remove from heat
- Top the pizza crust with sauce, 1 - 1 1/2 C mozzarella, mushroom mix, and bake until your desired level of crispiness has occured (I love mine crispy)!
- Remove, let cool for a few minutes
- When serving, sprinkle each slice with remaining cheese and parmesan cheese
- Serves 2-3 people
- This would also make a great appetizer for a party!
- Serve with: Red zinfandel or a nice & cold lager
Holy Sh#% Loaded Nachos!
*As featured on foodgawker.com!
Hot damn! These Holy Sh#% Loaded Nachos are an explosion of flavor in your mouth. Incredibly smothered with cheese, veggies, beans, and more. If you do not absolutely fall in love with these it is quite possible that you are not of the human race. If you are having a party or any celebratory affair, this is your ultimate go-to recipe. Honestly, I challenge you to not love them. They are worthy of leaving your spouse, partner, dog, etc for. If Holy Sh#% Loaded Nachos were to take human form, this is the person you would leave someone at the altar for. Have I been convincing enough in my dramatic tone to make you believe that these are the best nachos you’ll ever consume? If not, message me, I’m sure I can continue with at least a few more paragraphs of over-the-top ridiculousness to further convince you. Lastly, go to my guacamole recipe if you want to top off to heaven with this. See you on the nacho side!
- 1 bag awesome tortilla chips
- 7 ounces extra sharp white cheddar OR jack cheese - shredded
- 3/4 C milk
- 2 Tbl flour
- 2Tbl butter
- 1/2 C cilantro
- 2 Tbs jalapenos - diced
- 1Tbl taco seasoning (optional)
- 1 can black beans or vegetarian refried beans
- 3 1/2 - 4 C combined & diced: red & yellow peppers, broccoli, shredded carrot
- 4 Tbl cooked or canned corn
- 1/2 a red onion - diced
- 2-3 cloves garlic - minced
- 1/2 C green onions - diced
- 1/2 C cilantro
- 1/2 a lime - squeezed
- 1 Tbl taco seasoning
- Salt & pepper to taste
- Oil for pan
- Guacamole to top (optional but highly recommended - read post above for my guac recipe)
- Preheat oven to 350 degrees
- Prepare a large oven pan and spray well with oil
- Heat large pan with oil and add red onion. Cook for about 3-5 minutes
- Add garlic and cook for 30 seconds to 1 minute more (stirring)
- Add peppers, beans, corn, and salt & pepper. Cook for 3-5 minutes
- Add broccoli & taco seasoning. Cook for 2 minutes
- Add carrot, and cilantro, stir, and remove from heat
- Heat the butter in a pan stirring constantly!
- Once melted, add flour and stir constantly - over medium to low heat
- Once smooth add milk and continue to constantly stir - turn to low heat
- When mixed, add cheese, taco seasoning, cilantro, jalapenos, and stir constantly until smooth
- This all happens in just 3-5 minutes! Easy!
- In a large pan spread out your tortilla chips
- Add your veggie mix to your cheese mix and stir well
- Put in oven for about 10 minutes
- Put on your desired platter and squeeze the lime or pour the lime juice over the nachos
- Throw on the guacamole, cilantro, and green onions
- Chow down!
- Putting the nachos in the oven is optional. You can simply pour the cheese & veggie mixture over the nachos, garnish, and voila! Ready to serve.
- Highly recommended with a light and crisp beer
Easy Spinach & Mushroom Cheesy Quesadillas
This Easy Spinach & Mushroom Cheesy Quesadillas is a must try. Especially if you’re a vegetarian! Being that I live in Beijing, sometimes finding quality western eats can be challenging. My husband and I have been going to Peter’s Tex Mex for years. They make the best frozen mango margaritas I have ever had the pleasure of tasting, hands down. The dish that I think is most fabulous is their spinach and mushroom quesadilla. One day, after making my own margs I decided to get down and make its better half as well. Could not have been easier or tastier. One day, when I’m gone from Beijing, I know that when I make these I’ll have fond memories of the coziness that was Pete’s for us. Shout out to Lily!
Anyway, it’s not like I’m on a perpetual diet (been there and done those days), however, it is like I’m always and forever trying to lose weight and get more fit. Now, will these quesadillas get me there? In my mind, totally. They actually make me lose weight! Amazing. In reality, they are not at all as bad for you as restaurant or classic recipes, and if you squashed the cheese, they’d be incredibly healthy for you. So, this is a great & healthier version, can be made even healthier, and it’s simply easy and delish. Mango margarita a must!
- 8 whole wheat tortillas (quality tortillas if you can & 8")
- 8 ounces of shitake or cremini mushrooms- sliced thin (or any mushroom!)
- 8-10 C spinach
- 1 medium & ripe tomato -diced
- 1 large onion (red or white) - diced
- 3 cloves garlic - minced
- 9 ounces extra sharp white cheddar - shredded (or any reasonable cheese you've got in your fridge)
- Oil for pan
- Salt & pepper to taste
- 1 C plain greek yogurt
- 2 Tbl taco seasoning
- Lg handful of cilantro
- Mix the greek yogurt with the taco seasoning and refrigerate
- Heat the pan with oil
- Add onions and salt. Cook for about 4-5 minutes
- Add garlic and cook no more than 1 minute more (stirring)
- Add mushrooms and more salt, cook for about 3-5 minutes
- Add spinach and cook for about 2 minutes (add pepper)
- Remove from heat & put in bowl
- Divide and add the shredded cheese to 4 tortillas
- Put tortilla with cheese in pan and add 1/4 of the filling (do this for every quesadilla)
- Top with another tortilla. Cook on each side until cheese is melted and tortillas are slightly browned
- Let cool. Cut each quesadilla into 4 triangles
- Top with yogurt mix, tomato, and cilantro
- Wanna make this vegan? Scratch the cheese & add more veggies!
- Serve with a delicious frozen mango margarita (or beer of course)
Guilin, China Vacation, September, 2015
Guilin, China was such an amazing decision for our Mid-Autumn Festival holiday this past September. The weather was warm, it was easy with our little man who was just 10 1/2 months, and there was loads to both do and see. We decided before we left to hire a private tour guide for two days (was fairly inexpensive). This was necessary for us because we needed a good driver with an excellent reputation with foreigners, as there was no way in hell I was putting lil’ G in a car otherwise. If you’ve been pretty much anywhere in China you will understand this. Let’s just say I can’t even take him in a taxi in Beijing because 98% of them don’t have seat belts and I can’t put his baby seat in. Crazy! I digress, this trip was awesome! We went on a beautiful night river cruise, a long day Li River cruise to Yangshuo (big boat), toured the walking street and the area around our hotel (Lijiang Waterfall Hotel-great) daily, went to these amazing caves, and so much more. As a vegetarian, there was an incredible restaurant that surprisingly was part of a hostel, it took me 3 visits to figure this out! Haha. If you’re looking for an area of China that is not a huge & major city this should definitely be on your list! Leave me a comment if you want to know more about what to do, where to stay, or where the pictures are from. Please enjoy!
Amazing Classic Guacamole
Why is Guacamole not everyone’s staple appetizer? It is healthy, incredibly easy, and delicious. I use it on sandwiches, pastas, and as a dip. This Amazing Classic Guacamole recipe, though simple, took me months of trial & error (if that sounds long just remember, I didn’t make it everyday!) to find the absolute perfect balance of ingredients for the best tasting (as far as my palate is concerned) Guacamole one can eat. I pretty much top any Mexican inspired dish with this and serve it frequently at my parties. It’s almost as much of a staple as my Classic Hummus, and that is saying something! Bust out your best margaritas and party down, by yourself or with others, I’m always quite happy to party by myself if need be, and dip into your best avocado dish. Party on!
Amazing Classic Guacamole
Amazing Classic Guacamole
- 4 avocados
- 1/2 C cilantro - loosely chopped
- 1/2 tsp (or more if needed) salt
- 3/4 red onion - diced
- 3 limes wedges - squeezed
- 3/4 C ripe tomato - diced
- Optional: If you want a spicy Guacamole, dice up some jalapenos in there!
- In a medium sized bowl, smash the avocados will all of the other ingredients together
- Mix well (multiple times)
- Done!
- As a dip with tortilla chips
- As a spread on sandwiches
- On top of pasta
- Or with nothing but a spoon to your mouth!
- *A nice lime margarita on the rocks goes quite nicely at all times.
Braided Hair (especially for you fine hair folks like me)
I am all over Pinterest in the hair department. However, every time I try and recreate some amazing braid or up-do it is somewhat of an epic failure. I look at the picture, follow the step-by-step process, and can only come to the following as the reason for failure: thin, fine, hair. Blah! Why?! My mother and most of my siblings have these gorgeous and thick manes. What happened in the gene pool with me? Must be because I’m the first born. I’ve decided this is a great excuse for virtually everything in my life. This will not be the last time you hear me say this. So, clearly the pictures on Pinterest that I adore are of women with amazingly thick & luscious locks. Jealous. Very jealous. The two different hair styles below I have now perfected & are my two go-to styles for easiness, cuteness, and quickness. That’s the trifecta I am looking for, especially in the wee hours of the morning before I’ve had my coffee.
PS- 4 of those pictures are quite old. Still from crappy iPhone, remember, once I finally use all of these up it’s only quality shots to come.
The first pic is a split pic of the same hairstyle. The first 1/2 is a cleaner version- hair sprayed and bangs pinned to the side and under the braid. I wear it to work this way. The second 1/2 is my messy version. I keep my bangs out, don’t spray, and throw in a cute hair pin.
To accomplish this: Divide hair at part into 2 sections, brush, and braid each side. Next cross each braid over to the opposite ear and bobby pin the end pieces (securely). I usually throw a pin or two nearer the top as well, especially if you have thicker hair.
The other pics are of half a crown using a messy fishtail. Mostly because that’s the only kind of fishtail I can produce. Still, so cute! I spray this style.
To accomplish this: Gather all of your hair near the nape of your neck. Start the fishtail in the middle of your neck and braid. When done, pull over to the other ear and pin securely. For me, there are always some puffy spots, fly aways etc so I twist and pin them towards the direction of the fishtail and pin. Spray when done. Don’t make the fishtail too tight! Looser will give a thicker look.
Creamy Tomato & Cauliflower Soup
Dear April & Fraya,
I will never forget the first time we hung out together, came back from the cold arboretum, and headed to April’s kitchen for the making of this amazing vegan, healthy, and delicious Creamy Tomato & Cauliflower Soup. What a freakin’ day we’d had thus far! Let’s just say I most certainly cannot and will not share the contents of our hilarious day. I’ll let your mind try and concoct crazy ideas of its own. It was a very, crazy, fun day, for sure! Oh to be 25 again. I don’t know that I could survive it twice though! Thanks for the recipe, April! Miss you girls daily! Xo
To everyone else reading this post: This recipe is so ridiculously easy and delicious. It is loaded with flavor, requires very few and super cheap ingredients. I love creamy soups that are actually healthy. Who doesn’t?! Winter blizzards need winter warmth. Wrap yourself up in this soup with some awesome hearty bread, and a nice glass of wine. Enjoy and stay warm!
Creamy Tomato & Cauliflower Soup
- 1 lg head of cauliflower cut into florets
- 4 cans of good diced tomatoes
- 2 cans of white beans (save liquid from cans)
- 1 lg onion - diced
- 3 cloves of garlic - diced
- 2 C vegetable broth
- 1/4-1/2 C dried oregano (I like a lot)!
- 3 Tbl olive oil
- Salt & pepper to taste
- In large pot, heat oil. Add onions & salt - cook for approximately 3-5 minutes
- Add garlic and cook for 30 seconds to a minutes more-stir constantly
- Add white beans with liquid from cans. Add more salt and add pepper. Cook for approximately 3-5 minutes and turn up heat a bit
- Add tomatoes & half of the oregano. Cook & stir for about 10 minutes
- Take off heat and blend with immersion blender
- Put back on heat and add the broth, cauliflower, and the rest of the oregano
- Cook for about 10-15 minutes
- Serve with a hearty & healthy bread
- *If you want it thicker, use more beans or less broth. Thinner, add more broth.
- Serving sizes varying depending on if this is a meal or a side
- White- Pinot Grigio
- Red- Rioja
Bagel, Hummus, Avocado & Some, Spread
This is an incredibly easy, healthy, and delicious breakfast spread that can be accomplished in just 5 minutes! I don’t know about you, but that sounds pretty amazing to me! Especially, on a busy weekend. Sometimes, a good-for-you & easy recipe can be more involved. Not the case here, which is why this is my go-to weekend recipe when I am movin’ & groovin’ with little time in between. This spread is inspired by one of my favorite vegetarian breakfast restaurants in Portland, OR- Muddy’s Cafe. This was a weekend fave for my veggie friend and I when I lived there. I loved sitting outside of the old Victorian, on the patio, and in one of my favorite Portland neighborhoods, or even inside the rustic and cozy warmth of the country-esk kitchen vibe that Muddy’s provided. No, this is not a paid advertisement, and sadly, it has closed after 9 years of business. Moment of silence for my PDX vegetarian foodies please… Sigh. Here is my version of a regularly ordered breakfast: A bagel (always an everything bagel in my case), slathered and oozing with cream cheese, hummus, and avocado (often all mashed together), sometimes with an egg on top (over medium), and always with a side of ripe fruit. Yes please! Save yourself some time and scarf it up this weekend!
Bagel, Hummus, Avocado & Some, Spread
- 1 bagel (I use whole wheat everything bagels)
- 4-6 Tbl cream cheese (I use veggie or chive cream cheese)
- 6 Tbl hummus (see my hummus recipe)
- 1/2 or 1 ripe avocado
- Salt & pepper to taste
- 1 egg (optional)
- Fresh & ripe fruit of your picking
- Toast your bagel
- On each bagel half, slather on the cream cheese, then hummus, and lastly the avocado & salt/pepper (you can smash together if you want)
- If using egg, top on one of the bagel sides now
- Add your fresh fruit to the plate and voila! Done!
Holy Enchiladas!
This awesome vegetarian enchilada dish was inspired by Martha Stewart’s recipe. My husband never knows what to cook for me. He wants to do it all of the time but I am a stickler for flavor (usually I want loads of flavor or no thank you!), and I don’t want to have to recite an entire recipe with specific instructions. That would ruin the idea of someone cooking for me, hubby agrees. He desperately wanted to make something for my bday two years ago. I figured, Mexican is almost fool proof and I freakin’ love it any time of day. It’s one of the few foods that I simply can’t get sick of. So, Scotland (my hubby is Scottish), let’s call him, in his fear and trepidation took to the internet to find me some vegetarian Mexican good eats. I’d be lying if I said I wasn’t nervous about what the after math would bring. Would I be swallowing ‘said dish’ with a smile on the outside and wanting to spew on the inside? I knew however it turned out I’d have to “like” it… a lot. Really, I was just so pleased that he wanted to do this for me. This said, it was awesome! I was beyond super impressed and giving silent praise to Martha for all of her wisdom passed on via internet to hubby. Phew… the smile and enthusiasm for the enchiladas were very real and I’ve requested them many times since. Today, he has really become quite a good cook and is always looking for new recipes to add to his repertoire. Get yourself ready for a taste explosion in the form of “Holy Enchiladas!” You will NOT be disappointed!
- 8 tortillas (I use 8" corn tortillas)
- 1 small onion - diced
- 10 oz corn kernals
- 5 oz black olives
- 10 oz frozen spinach (thawed & strained)
- 1 can black beans
- 1 C shredded pepper jack cheese
- 2 C shredded sharp white cheddar cheese
- Salt & pepper to taste
- 1 tsp of taco seasoning (optional)
- 2-3 tsp cumin
- 3 Tbl olive oil
- 1/4 C flour
- 1/4 C tomato paste
- 3/4 C water
- 1 can veggie broth (use a good broth)
- 4 scallions - diced
- Heat 2 Tbl olive oil in pan. Add 1 teaspoon of the cumin, flour, and tomato paste - mix well for about 1 minute
- Add vegetable broth, 3/4 cup water, and boil
- Reduce to a simmer and then cook until the sauce is slightly thickened (about 5-10 minutes)
- Add salt and pepper to taste
- First, start preheating the oven at 400 degrees
- In a pan, quickly cook the onion for about 3-5 minutes
- In a bowl add: 1 cup of each cheese (2 cups total), black beans, olives, spinach, corn, cooked onion, 1/4 of the scallions, taco seasoning if using, and the remaining 1 teaspoon cumin
- Add salt & pepper to taste
- With the remaining 1 Tbl of olive oil, brush oil onto two 8-inch baking pans
- Evenly divide the ingredients from the bowl into each tortilla. Roll up and face the overlapping part of the tortillas on the bottom of the pan
- Sprinkle the last cup of cheese and smother in your delicious mole sauce
- Bake for about 15-20 minutes]
- When serving, garnish with scallions
- Serve with a cold Mexican beer or a delicious margarita!
Makeup, Makeup, Make Me Up!
Hey ladies & gents!
Okay, first post in this portion of the blog. What shall we discuss?! Well, I’ve been thinking we should chat about my favorite makeup products as well as skincare products. This is a topic I take pretty seriously! I want nice skin on a daily basis and when I fast forward and envision myself in the future, I still want that nice skin! Okay, enough exclamation points, I think we all get the gist.
When thinking of this post, there is one line from a Beyonce song that keeps popping into my head – “…dip it, pop it, twerk it, stop it, check on me tonight…” This is how I feel about the millions of ways one can now “do” their face – “…contour, highlight, blur it, smudge it, check me out tonight…” Honestly, it’s too much! I just want to look good and not spend a heck of a lot of time doing it. This being said, let’s start with makeup. Below are the many products I use. However, I use the same few every day. I just happen to have a ton more for the rare occasions that I actually go out on a weekend night and want to glam it up for the hubby and the more vain side of my self-esteem. I have SO much more of this ‘weekend’ makeup and it is loads more expensive than my day-to-day stuff so you’re probably thinking that I’m a bit deluded about the actuality of my weekend social life. If this is indeed what you’re thinking, you’d be correct. I consider it all “for the one day,” which really translates to, “when my baby (lil’ G) is more of a toddler, I have a weekend sitter, and I live back in the US.” Don’t get me wrong, I’m certainly not complaining, just sharing with you the realities of my life. All of which I freakin’ love. So, without further adieu (have I already passed that point?) I shall begin with MAKEUP & BODY STUFF. PS- If you want to know more about the specific products, ask me! Let’s start a conversation!
The pictures are as follows:
Body/Hand/Feet lotions that I use daily. I love Palmers! And the smell, c’mon now!
Face Wash & Exfoliators that I use daily. Yes to Tomatoes OR Yes to Cucumbers (I prefer the Tomato), St. Ives Oatmeal Scrub & Mask (I use as a scrub, however, I use a different and random facial mask every Wednesday), Keyano Aromatics Lavender Scrub (purchased at a spa on Long Island).
Lipsticks that I use daily or weekly. From left to right: Banila, Rimmel, L’Oreal (I often combine the last two)
Perfumes & Lip Stuff I use daily/weekly. Fendi (L’acquarossa), Michael Kors (Eau de Parfum), Prada (Candy), Lip Smackers Celestial Strawberry (because I still wanna be a kid), Rosebud lips in Strawberry (best strawberry scented lip stuff ever), EOS in mint, IT lipgloss
Facial Products that I use daily. Retin-A (tretinoin) -in my opinion, there is NOTHING better to bust wrinkles than this. You need a prescription though. I use it every night after my lotion (about 30 minutes to an hour later) which is Alba Botanica Hawaiian Jasmine & Vitamin E. I use the Alba after I use my HA- hyarulonic acid serum. Neutrogena Healthy Skin Anti Wrinkle Cream w/ SPF & Retinol (for day) OR Oil of Olay 7. During the day for under my eyes I use Clarins Extra-Firming Eye Lift. Clearly, I’m trying to stave off Botox etc for as long as possible!
Makeup I use in the rare event that I am actually going out. Urban Decay Naked Palette 2, Bare Minerals Complexion Rescue (or everyday), L’Oreal Magic BB cream (or everyday-I rotate these every few months), Cover Girl loose powder, CG Tru Magic the Sun Kisser bronzer, Benefit (highbeam – amazing!), Benefit Bene-tint (lips & cheeks), Benefit Hervana Blush.
Makeup I wear everyday. The highlighter was mistakenly photographed in this photo. I don’t wear it everyday. It should be in the section above but I for some reason shot it in this group (IT highlighter). The rest I DO use everyday: Garnier BB Cream (I rotate with the ones above) – I use this with my amazing Bare Minerals makeup brush, Maybelline Great Lash in very black with a curved wand (wand is essential for me), Maybelline Dream Bouncy Blush, lastly, an eyebrow filler. I bought this in China.
Breakfast Tofu Taco Tuesdays!
Taco Tuesdays have been all the rage for as long as I can remember. I used to look forward to them all day long at work when I lived in California. I’m pretty sure that’s how I got through the beginning-of-the-work-week blues. It was something to look forward to and a way to end my night right. Well, why not start your day that way, too? Something to look forward to upon waking, and a way to start the day right! SOLD! I took this philosophy and rolled with it. When I made this taco, I, as usual, used what I had in my fridge. That being said, I didn’t have any taco shells at the time. Therefore, I made my own. I had these small homemade tortillas (love them) that I turned into taco shells. You can do this by simply bending it over two of the bars in your oven or convention oven and heating them up. However, due to the awesome texture of my tortillas I simply have to put it in the pan and cook on both sides. Feel free to do either! This taco recipe is super simple, quick, and delicious. Of course, I am pushing you on the taco-ness of Tuesdays but naturally, you could have this any morning, or even any day or night. The only downside about the Taco Tuesday morning is sadly, you cannot accompany it with a tasty beer. However, that just means you’ll have to celebrate Taco Tuesday evenings as well. Did I twist your arm yet? Sorry! You’ll thank me later.
- 2 taco shells or small tortillas
- 1/2 a brick firm or extra firm tofu
- Handful of baby spinach
- 4-5 Tbl small white beans
- 3 Tbl diced ripe tomatoes (optional)
- 2 Tbl cilantro
- 2 cloves garlic - minced
- Approximately 4-5 Tbl crumbled feta (optional)
- Dash of cayenne pepper
- Dash of cumin
- Dash tumeric (optional)
- Sea salt & fresh ground pepper to taste
- Olive oil for pan
- Heat the oil in pan and add garlic - cook for about 30 seconds to 1 minute
- Add tofu, white beans, tomato, seasoning, salt & pepper - cook for about 4-5 minutes
- Add spinach & cilantro - cook for about 1-2 minutes more
- Add half of the feta to the bottom of each taco shell and divide the tofu etc from pan into both shells
- Sprinkle the remainder of the feta on the top of both taco shells
- I HIGHLY suggest making your taco shells the way I mention in my post. Use a tortilla, heat it whilst bended, and turn it into a shell. You can do this while your tofu is cooking. With some tortillas, you can even place the tofu etc (once cooked) inside the tortilla and then put the tortilla back in the pan, fold it, and heat both sides. The latter is the best way in my humble opinion. Want to make it vegan? Remove the feta!
If I could I would style me pretty like this… ideas anyone?
If I could, I most definitely would, style myself pretty like the following outfits below. One, I’d be beyond pleased with myself if I looked that incredible. I’m pretty sure there are not enough Jillian Michael exercises per week to make me that svelte. I suppose if I was willing to move past her 30 Day Shred Level One and do it more than 4 days/week I’d at least have a bit of chance to perhaps, or just maybe, get my rear in gear to start the road to looking that fit, but alas, this is all the time and willingness I have in these bones, and I’m currently thrilled with myself for losing 2 lbs a month. How’s that for a sentence?! Onto point two, if I did have the moola, I would most definitely be purchasing my most favorite designers incredible pieces of art. I am pretty sure I would feel like a million, bazillion dollars, and could quite possibly become the most confident woman on earth. So you’re thinking “dang, she’s vain!” right? Well, not entirely, people. I mean who wouldn’t feel incredible in such expensive works of glory that fit you like they were made for you whilst embodying the coolest of the fashion world that one could offer? Who could resist feeling so fabulous?! If you can, well, I’m impressed, and I guess, that would make me more vain than you. Lastly, I am totally one for going to the thrift store to scope out some unique and awesome finds. I love to put them together and feel fairly proud of it. Still, no matter how skilled you are, I believe finding what you see below is challenging at best. Click on the picture to bring you to the links of the blogs where I found the articles of clothing via Pinterest. What are your thoughts? Anyone have any amazing suggestions on how to dress to impress for less? Sorry, had to say it! But really, anyone? Ideas? Please share! -Heather
A Maple Bourbon Fruit Fling Named Rosemary
Oh, Rosemary! What a gal! Beautiful, sweet, seductive, makes you feel oh so good… what a catch! In the words of Shakespeare: “A rose by any other name would smell as sweet.” It does indeed in this case. This delicious and fragrant bourbon drink is something a bit different for your collection of cocktails. I love bourbon but usually drink it neat. I wanted a unique and interesting libation, so my friend introduced me to something similar to dear, Rosemary. Naturally, I went home and the following week came up with this rendition of her cocktail. I’d like to think this would’ve made Romeo & Juliet proud! Perhaps, consuming enough of these could’ve cured the feud between the Montagues and Capulets. Alright, enough of this literature speak. The moral of my story is that this is a cocktail not to be missed, I’d befriend this Rosemary any day. Shakespeare or no Shakespeare. Again, I wish I had a current picture from my sweet new camera with my slowly growing photography skills but alas, this is what we’re stuck with for now. Drink and be merry with thy friends!
- Approximately 1/4 C Bourbon (I like it a bit strong so I use 1/4)
- 1/2 a lemon - squeezed
- 3 diced peach wedges (no skin) - grilled (preferably if you can)
- 3 Tbl diced plum (no skin)
- 2 Tbl real maple simple syrup
- 3 ripe red cherries (diced) - optional but delicious!
- Sprig rosemary
- Ice
- Top with soda water or San Pellegrino Limonata
- 2 Pint glass
- 1/4 c water
- 1/4 c REAL maple syrup
- 1/3 c fresh rosemary
- 1/4 tsp fresh chopped sage
- For the maple simple syrup: (This should be made prior so it can cool before you add it to drink)
- Put all ingredients in a small pot & bring to a simmer for 5 minutes
- Cover & let sit for an additional 5-10 minutes for the flavor to fully develop
- Pour the simple syrup through a strainer to get rid of the rosemary and sage pieces
- In a pint glass add all fruit, simple syrup, lemon, bourbon, ice, and pour back & forth between both pint glasses to mix well
- Fill one pint glass with ice and pour the contents of the other glass into the pint with ice
- Top with soda water or Limonata, stir, and garnish with a sprig of rosemary
- Cheers!
