Multitasking Monday

One week into the new year…can you believe it?  Where does the week go?  Seems like just yesterday, I was hosting a fry party and now I’m running around my house making food for the week, searching for my lost marriage licenses, and listening to some new podcasts.  I am multitasking like crazy, trying to make the most of this Monday after a fun and busy weekend!

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Saturday morning, the BOY and I were back at the gym after the last two holiday weekends, training together with free weights and dumbbells.  We left with some serious sore arms and made our weekly trip to the Target before running a few other errands.  I refueled with a ginormo latte!

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We spent the afternoon cleaning our garage to fit in a car and then napping before getting dressed up for sushi date night.

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Sunday morning was another early wake up.  I drove into the city to meet my mom and some friends for a yoga class. 

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I forgot my phone so here is a recycled picture from the same studio.  Ironically, it was take exactly 1 year ago and the day looked quite similar : )

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After yoga, I met some of my old coworkers for a fun brunch, catching up over coffee and omelets.  Then, I was back home to scoop up the BOY for dinner with his parents.  On the way, we stopped by my parents house quickly to say goodbye to my dad who leaves for Florida today and have a quick pre dinner glass of wine with my mom’s new wine glasses.  When I woke up this morning, it occurred to me that I did not get close to what I wanted to get done this weekend…hence the busy day today. 

Cooper’s view on Mondays…ha ha!

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It was tough for all of us to get up and moving today!  And then it took me extra time to get myself pulled together and out the door.  My first stop was the gym for an intense training session.  My biceps were still sore from Saturday and the resisted burpees were brutal, but it was a GREAT workout.  Afterwards,  I hung around for a yoga class.

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I don’t typically double up on workouts, but I have been wanting to take the Monday morning teacher’s class for awhile.  With a busy week ahead, today was the perfect day to get there.  The class was tough, not just because I was tired, but absolutely incredible and inspiring.  I left the yoga studio feeling invigorated for the week ahead and at peace with the week behind.  I ran a few more errands, including the grocery store where I stocked up on fresh produce and meat for this week’s meal plan.

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I made lunch and then began the serious multitasking with laundry, meal planning, and initial packing piles.  And continued to look for our marriage licenses which now appear to be totally gone.  Ugh!  In the kitchen, I put tomorrow’s dinner in the crockpot and began pealing carrots.

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For lunch this week, I decided to try Candice Kumai’s cleansing soup.  I love starting the year with a warm and hearty clean soup!

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The soup was fairly easy to make until the end.  My food processor isn’t big enough to hold everything, so I did it in batches.  However, they turned out inconsistent, so I ended up taking my immersion blender to the entire bowl in the end.

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Which made a HUGE mess, but worked like a charm.

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I spent the rest of the afternoon working away on a variety of things including making a batch of Fig and Date Energy Balls and trying on my bathing suits before going back to the kitchen to make dinner.

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Since my crockpot was in use, I washed my Dutch Oven for it’s next job.  For the second week in a row, Cooper kept me company while he begged for his dinner.

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I accomplished a whole bunch of stuff today, so as always on Monday nights, I happily collapsed onto my couch for a bit of down time before bed.  After packing up tomorrow’s lunch, of course.

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Do you multitask?  I do it ALL the time…even right now : )

Meal Planning 1/11/15

Monday: Turkey Meatballs (recipe to come)

Tuesday: Slow Cooker Island Pulled Chicken

Wednesday: Feta and Spinach Chicken Burgers and Broccoli

Thursday: Pork and Veggies

 

Cleansing Carrot Ginger Soup

From Candice Kumai

Ingredients

1 tablespoon extra-virgin olive oil

1  yellow onion, finely diced

2  pounds organic carrots (2 bags) scrubbed, peeled, rough chopped

4 garlic cloves, crushed

1 bay leaf, dried

2-3 tablespoons ginger, freshly grated

6-8 cups low-sodium vegetable or chicken stock (*depending on desired consistency)

1⁄2 teaspoon nutmeg

1⁄2 teaspoon sea salt, to taste

Directions

In a large stockpot, over medium heat, add the olive oil and sauté the onions just until soft and fragrant, approximately 8 minutes, stirring occasionally.

Add carrots, garlic, bay leaf, ginger and sauté for an- other 20 minutes, stirring occasionally.

Add in the stock and turn the heat up to medium (a mild simmer). Cook carrots and onion until soft, approximately 20 additional minutes. Remove the bay leaf, discard.

Carefully add the soup to a food processor or blender (an immersion/handheld blender works, as well). Pulse until well combined and a pureed soup forms. Season nutmeg and sea salt. Ladle into soup bowls and serve hot. If desired add a bit of extra ginger, or orange zest to top off soup.

*For a thick soup opt for 6 cups of stock; for a thinner soup go for 8 cups.

Sickness Needs Soup

It’s no secret that I love soups and chilis and this blog is full of recipes for them.  I eat soup year round but like to make it almost every week in the winter time.  This December has been odd (50 degrees and rain), and my soup/chili make has been a little less frequent.  However, when I came down with a full on sinus infection this weekend, I knew I needed some soup.

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And I knew I wanted to make it in my brand new Dutch oven!!!

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It had to be a flavorful one since my taste is a bit off from congestion.  I found a recipe chock full of veggies and nutrients on the Goop website, so I had to give it a try.

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I knew right away that the BOY was not going to eat it, which gave me freedom to add in whatever I wanted!

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My big substitute was taking out the farro and throwing in some chicken sausage that I had in the fridge.

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I had soup made before lunch time with more than enough for the week ahead.

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The BOY made plans to come home a little earlier, so I had dinner (and dessert) made and picked up the new Mission Impossible movie at the Redbox for us.  We ate an early dinner and then settled in for a quiet night with plans to get back into our normal routine tomorrow.

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What do you make when you are sick?

 

Winter Minestrone Soup

Slightly Adapted from GOOP

Ingredients

3 tablespoons olive oil

1 medium red onion, finely-diced

1 large carrot, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

3 precooked chicken sausages, diced

2 teaspoons rosemary, finely-chopped (I used dried)

1 teaspoon thyme, finely-chopped (I used dried)

2 tablespoons tomato paste

4 cups chicken stock

2 cups water

2 cups packed chopped kale

1 15-ounce can cannellini beans, drained and rinsed

1 large zucchini, diced

salt and pepper

 

Directions

1. Heat olive oil in a pot of dutch oven over medium heat. Add onion, carrot, celery, garlic and a large pinch of salt and sauté 5 minutes.

2. Add sausage, rosemary, thyme, tomato paste, and another generous pinch of salt and cook 2 more minutes.

3. Add chicken stock and water, bring the mixture up to a boil, then reduce the heat and simmer for 10 minutes.

4. Add kale, beans, and another pinch of salt and return to a boil.

5. Reduce heat and simmer another 10 minutes.

6. Add diced zucchini, turn off the heat, and let zucchini cook in the warm broth for 1 minute.

7. Taste for seasoning and add salt and pepper if needed.

8. Serve hot garnished with crushed red chili flakes and pesto, if desired.

Sponsored by the Letter Zee

Good Evening Friends!  How goes this short week? 

OVER! Woo hoo!

I left you with a cliff hanger which means that I owe you a recipe.  I actually have a few as this post was sponsored by the letter Zee for Zucchini!  I had 3 zucchini’s hanging in the fridge and now that my oven is fixed, it was time to bake up a quick bread.  I stuck with the cookbook theme of Monday and whipped up this simple bread from Better Homes.

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It was super easy and low fuss!  Since it makes two loaves, I made one plain one and one with dark chocolate chunks. Dark chocolate makes everything better : )

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Even after two loaves of bread, I had some leftover shredded zucchini that I thought would be perfect to add to one of my favorite breakfasts, the quinoa cake.  I kept mine pretty plain and unsweetened, but you could definitely sweeten it up for a more decadent breakfast.

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The only thing I was missing that I wanted to add was walnuts.  Then it would be a zuchhini bread bake : )  Zucchini also made an appearance in my most recent smoothie from the Detoxinista book!

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It’s got cashews, banana, zucchini, cinnamon, and flax…filling and fantastic!

Other Recipes Sponsored by Zee(cchini)

Zucchini Pineapple Bread *Blogger FAVE!

Healthy New Year Soup

Coconut Ginger Zucchini Bread

Turkey and Vegetable Chili

Paleo Zucchini Almond Butter Muffins

Eggplant, Zucchini, and Tomato Tian

 

What is your favorite Zucchini recipe?  Link ‘em up!

Zucchini Bread

From Better Homes Baking

2 loaves

Ingredients

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon salt

  • 2 eggs, lightly beaten

  • 2 cups sugar

  • 2 1/2 cups finely shredded, unpeeled zucchini

  • 1 cup vegetable oil

  • 1 teaspoon vanilla

  • 1 cup chopped walnuts (or dark chocolate chunks)

Directions

  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of 2 loaf pans; set aside. In a large bowl stir together flour, cinnamon, salt, and baking powder. Make a well in center of flour mixture; set aside.
  2. In a medium bowl combine egg, sugar, shredded zucchini, oil, and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pans.
  3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

 

Zucchini Breakfast Quinoa

Ingredients

  • 1/2 cup quinoa
  • 1/4 cup shredded zucchini
  • 2 tbsp flax (optional)
  • 1 tsp vanilla
  • 1 tsp cinnamon (more to taste)
  • 1 egg + 1 egg white
  • Optional: sugar, stevia, banana, maple syrup, or your favorite sweetener!

Directions

Combine all ingredients in microwave safe bowl, sprayed with cooking spray.  Stir to combine. Microwave on high for 3 minutes.  Let cool slightly.  Remove from bowl and top with nut butter, fruit, or maple syrup.

Thinking Out Loud Thursday {6/04}

I should admit that I don’t really understand what this title means, but I’ve seen other’s use it with randomness, so I thought I could give it a try.  Overall, this week is going really well!  We’ve survived hump day, the sun is shining, and there’s only one more sleep until the weekend!  Hooray Us!!!

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Yesterday was National Run Day!

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I didn’t run Wednesday, but I did get in a good 5 miler Tuesday morning. If I were more tech savvy, I would add in all of the reasons that I run.

I RUN BECAUSE…

I can’t afford therapy

I love red wine

It’s my quiet time

I miss nature during my day job

I crave the HIGH’s

It’s where I do my best thinking

I rise to the challenge

It makes me feel strong

I never regret it

I burn off stress

I can!!!

Why do you run???

 

Cooper is sick

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He has had a few asthma attacks over the weekend, which has been hard to see.  Afterwards, he usually ‘looses his meow’ and just sounds so pitiful.  This week, we started him on a medicine to help, and I am hoping that will get him through this challenging spring.  Even with the asthma, he still gets into everything…case and point…his new hiding location in our cup cabinet!

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GREENS

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I’ve been attacking my June goals and adding in the greens…spinach in my eggs, a veggie heavy curry, and zoodles galore!  My trainer encouraged me to cut back my dark chocolate habit to every other night. Ugh! I’ve been trying to squash the cravings with cake batter tea, but really nothing beats dark chocolate : )

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I really wanted to buy these at Target!

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Tell me…have you tried them???

 

Yoga

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I will just try to keep this stream of thought concise but basically…while I was teaching the spring Saturday yoga class, I was able to change my work schedule. Two mornings a week, I went to the 6am yoga class, which I LOVED.  I was doing yoga at least 3xweek, my body felt strong, and my mind clear.  Fast forward a month into my regular schedule, and I really miss morning yoga.  I considered trying to completely revamp my schedule, but that was a bust.  It occurred to me as I was walking out of Sunday’s yoga class that although I have never had a successful home practice, I might be able to use some of the podcasts I downloaded to do morning yoga on my own.  And…now that the weather is so beautiful in the mornings, perhaps I could even set up my mat in the backyard.  Which is exactly what I did after my walk with the BOY today before work!  And I’m hoping to do it again soon!

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Weekender

Tomorrow, I am going downtown to hang out and drink wine with my sister in law…Hooray!  And then I may be back down in the city on Sunday and Monday!?  So fun!  Like I said…only one more sleep until the weekend!

 

What’s on your mind today?

#bikelove

I was super excited to leave work early today.  After a record breaking number of patients yesterday and a lingering (although improving) sinus infection, I welcomed the break.  Until I got home and realized that I had a ton of work to do.  The BOY was out and so I also welcomed a quiet night at home…perhaps some Castle reruns?!  BUT, the sun was shining and I haven’t been active in the mornings, soaking up the sleep instead.

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So, I decided before attacking emails, yoga plans, and paperwork that I would unhook my bike and fill the tires with air.  My bike ride was almost a really short one since it didn’t seem like my front tire would keep air. I decided to give it a try…a little fresh air is better than none. 

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I stopped a few times to check the tire and it seemed to be holding up.  I took an easy pace thinking I would do a short ride and turn around.  But as I got going, I decided to keep going…all the way around the 9 mile loop.

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About 3/4 into the loop, I caught a glimpse of a few deer grazing in the woods.  I never have my camera with me when I see the deer.  But this time I did!

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#nofilter

When I got back home, I got started on dinner sides and waited for the BOY to come home and grill shrimp.  I have never been a cauliflower fan, but after the most amazing dinner we had a Sunda, I have been interested in the pale veggie.  I thought it’d be fun to do an Asian cauliflower.  The last time I tried, I burned more seasoning than I tasted.  This time, I decided to mix it all in a bowl first.

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Ingredients included…equal parts olive oil and teriyaki garlic seasoning plus a sprinkle of red pepper flakes.

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How about that…an original recipe on a week day.  It’s amazing to be home from work before 6pm.  What a treat!

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It was a bland colored but super tasty dinner!  Followed by some much needed down time and TV : )

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Roasted Teriyaki Garlic Cauliflower

Ingredients

1 head cauliflower

2 tbsp teriyaki garlic seasoning

2 tbsp olive oil

Red pepper flakes, to taste

Directions

Preheat oven to 425 degrees.

Wash and slice cauliflower.  Place in bowl and top with garlic/olive oil mixture.  Spread out on baking sheet sprayed with cooking spray.  Then sprinkle with red pepper flakes.

Bake for 40 minutes, checking once to stir around.

 

What do you do when you get home from work early?

Zoodles of Fun!

Just like last year, the BOY and I joined my parents at my sister in laws family a few hours south for the weekend celebrating Christmas and an exciting 2014!  There were drinks and dinner, music, laugher and games, flappy bird and football, and of course presents!

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The BOY and I had so much fun!  We did this week’s mini meal plan (I am working Monday, Tuesday, and half of Wednesday) on the way home swinging by the grocery store before finally unloading our car.  For dinner tonight, I was really excited to give my new veggie slicer a try.

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I made my first batch of zoodles (zucchini noodles) with the help of Cooper and the BOY.

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Then topped them with some premade chicken meatballs, sauce, and a sprinkle of cheese.

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My dinner was delicious and I have plenty of leftovers for tomorrow’s lunch.

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I know that there will be zoodles of more fun to come (next year and with my cool new peeler).

Do you have a veggie peeler? How do you use it?

What fun gifts did you get for the holidays?

The Return of MM

Not Marvelous Monday (although today was pretty awesome)…but, Meatless Monday!

I woke up early yesterday morning and got my meals all planned out for the week.  With the chill in the air, I was ready for some autumn recipes!

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My meals have been lacking in the greens and veggies this past week, so I stocked up!

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This morning, I headed to the gym for a workout.  My trainer actually got a promotion so I started with a new trainer today.  It was a good workout, but I could definitely tell that I am not fully recovered from last week’s illness.  Even more reason to be eating lots of vitamins and veggies!

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After my workout, I swung by Whole Foods to pick up a probiotic (Good Belly is my favorite and I am hoping that it will get my stomach back under control).  My store just opened a smoothie bar and I happily sucked down a Caribbean Green post-workout drink on my way back home.

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While the BOY clicked away on his computer, I got started on fall soup.   It was exciting to pull out my soup pot again!

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This recipe is chock full of veggies, beans, and lentils complete with kale and cabbage.

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Perfect to keep you warm on those chilly fall days!

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Unfortunately, this pictures doesn’t do the soup justice because we rushed out of the house this afternoon to head downtown to meet with a photographer for our wedding.  I am confident that his photos will be much better looking than mine : )

Combined with this Autumn Chopped Salad, it’s going to be an exciting week of fall eats!

What is your favorite soup recipe?

What do you eat for Meatless Monday?

 

Meal Planning 10/05/14

Sunday: Buffalo Turkey Chili

Monday: Out to Eat

Tuesday: Sweet Potato Bar (with chicken and broccoli)

Wednesday: BBQ Pork and Veggies

Thursday: Leftovers

 

Lentil, Bean, and Kale Soup (aka Autumn Soup)

Slightly adapted from Glow Kitchen

Ingredients

1 bunch kale leaves

1 can (15-1/2 ounces) black eyed peas, rinsed

¼ cup red lentils

¼ cup green lentils

1 medium onion, diced

3 small carrots, diced

1/2 cabbage, chopped

2 garlic cloves, whole (or chopped)

1/2 red bell pepper, diced

28 ounces canned crushed tomato

3 tablespoons tomato paste

2 tablespoons soy sauce

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon cumin

1/4 teaspoon red pepper flakes

Salt and pepper to taste

2 tablespoons olive oil

2 -3 cups water (or veggie stock)

Directions

Sauté the diced onions, carrots, cabbage, and red pepper with garlic cloves in olive oil until they start becoming soft. Chop kale leaves and add them to the pan. Sauté another 5 minutes. The kale leaves will lose their volume. Next add tomato paste, mashing it with a spatula to disperse throughout. Once evenly combined, add the crushed tomatoes, lentils, and beans. Season with salt, pepper, oregano, basil, cumin, red pepper flakes, and soy sauce.

Add water/veggie stock so that there is a 2-inch difference between the top of the water and the top of the mixture. Bring to a boil.  Then lower to a simmer cooking for 50-60 minutes until carrot and kale leafs are soft enough to eat.

Serve warm with crusty bread or freeze for later.

Citrus Honey Glazed Vegetables

So yesterday, I went to every grocery store in town and then a few in other towns.  I arrived home with a car full of food, to which the BOY replied.  ‘Why do we need all that food?  It’s Passover…won’t we just eat my mom’s leftovers?’

 

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Welcome to my world people!

Last night, I got started on my Passover baking with some Paleo Chocolate Chip Cookies and Banana Bread.  The banana bread just might be how I survive the week!  I also made a batch of Date and Almond TrufflesAnd let’s not forget a large batch of Matzah Toffee.

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That left the heartier foods for today.  I started with everyone’s favorite Fruit Compote and then got started on the veggies.  I was considering roasting a huge batch of asparagus, but instead decided to try something a little different.

 

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I went with Citrus Honey Glazed Vegetables, a recipe I found online.  This recipe has a few of my favorite veggies (sweet potato, carrot, and parsnips) and a new (to me) veggie, orange beets.  I found these guys to be super dirty and challenging to transport (they made a huge mess in my shopping cart), but in the end I had a beautiful, yet fairly monochromatic, array of diced vegetables.

 

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I followed the directions for my glaze and since I didn’t have a big enough bowl, I used a huge Dutch oven.

 

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Unfortunately, I don’t think that I am a good tosser and did not get everything coated evenly.  This left a lot of citrusy honey on my second baking sheet, which not surprisingly burned, instead of glazed.

 

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My other and luckily larger pan turned out well though and so there are more than enough veggies to share at tonight’s dinner.  I did toss the veggies with Kosher salt throughout as I felt they needed a little extra flavor.

 

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I’m hoping that everyone likes this new Passover side!  If not, I also made a Matzah Kugel with addition of some of my Israel seasonings!

 

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This is the kind of recipe that you can easily add into your rotation of sides year round and you certainly don’t have to be celebrating Passover to enjoy!

 

 

Citrus Honey Glazed Vegetables

From The Shiksa in the Kitchen

    Ingredients

    2 large sweet potatoes – about 2 lbs total

    3 large yellow beets (about 1 1/2 lbs total)

    1 lb carrots

    1 lb parsnips

    1/2 cup honey

    2 tbsp extra virgin olive oil

    1 tbsp orange juice

    2 tsp grated orange zest

    Salt and pepper

    Kosher salt

     

    Directions

    Place racks in the upper third and lower third of the oven and preheat to 425 degrees F. Line two baking sheets with foil. Cut the vegetables into 1 1/2-inch chunks.

    In a small mixing bowl, whisk together the honey, olive oil, orange blossom water or orange juice, and grated orange zest.

    Place the cut vegetables into a large mixing bowl and toss them with the honey mixture till evenly coated.

    Spread the vegetables out evenly across the two cookie sheets, making sure to leave space between the vegetables. Don’t overcrowd the pans. Sprinkle the vegetables lightly with Kosher salt and black pepper.

    Cover both sheets with another layer of foil. Place the sheets into the oven. Let the vegetables cook for 35 minutes. Halfway through cooking, uncover and stir the vegetables, recover, then switch the baking sheets on their racks.

    After 35 minutes, uncover the baking sheets and stir the vegetables again gently. Allow the vegetables to roast another 10-15 minutes till they are glazed and caramelized.

    Season with additional salt and pepper, if desired. Serve warm. These vegetables can be made ahead early in the day, then reheated in the oven or microwave just before serving.

Juiced

Doesn’t it seem like everyone is juicing?!

Pinterest is full of delicious looking concoctions, and I have to say I find it an awesome way to up my intake of greens!

 

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So I don’t actually have a juicer or even a vitamix, but I have a pretty new blender that makes some awesome, healthy drinks.  I’m a huge fan of the green smoothie, and I’ve recently started getting into the juice.

 

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The benefit of juicing in a blender is that you don’t get rid of the pulp.  With a good blender, you barely notice it and it keeps all of the nutrients of your veggies in the drink

 

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This week, I used some of the sweet strawberries from my Costco sized container and a few slices of kiwi.

 

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The rest got packaged up for lunch during the week.  So although juicing isn’t new to everyone, it’s new to my kitchen, and I just might be addicted.

 

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Especially since now that I know I can double my batch and have fresh juice ready for the next morning.

 

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It just needs a shake and then you can grab it and go!

 

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Do you make juice?

Share some ‘recipe’ links!

 

 

Strawberry, Kiwi, and Kale Juice

 

Ingredients

1 cup strawberries

1 kiwi, sliced

1 large handful of spinach or kale

1 cup coconut water or tap water

1 tbsp ground flax or chia seeds (optional)

Lemon juice from 1/4 of a lemon

Ice cubes

 

Directions

Place water and greens in blender and chop.

Then add the rest of the ingredients and blend on low for about 1 minute.  Increase to high and blend until smooth.

Add ice and blend well!

Store in water bottle or glass jar.

Brussel Sprouts {Love Them or Hate Them?}

The brussel sprout and I are rather newly acquainted.  Like with other foods…salsa, avocado, and chili (I never ate it until college), I am a late bloomer.

 

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Of course, I knew of the sprouts reputation.  Who doesn’t???  So the first time I tried them, I wasn’t expecting much.  Well, I don’t remember the first time, but I do remember when I fell for them.  It was Thanksgiving 2011 and my cousin’s wife made the most incredible roasted brussel sprouts with walnuts and cranberries.

 

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So embarrassing that I actually have a picture of that meal : )  After that, I tried to make my own brussel sprouts with no success.  Last summer, the BOY even attempted to roast some on the grill.  And, they were okay, but slightly bitter.  I’d basically written off the veggie until we were in Vegas last month and I had THE MOST AMAZING brussel sprouts ever.  My mouth still waters thinking of them.

 

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Double embarrassing…I have photos of this meal too.  I’ve been thinking about brussel sprouts ever since Vegas, so I picked some up about 2 weeks ago.  The BOY took care of dinner and made an awesome side of sprouts.  The trainer and I have been talking about adding more green veggies to my diet.  While I was at Costco this past Monday, I picked up their bag of brussel sports.  The guy behind me in line started talking about them and gave me an entirely different way to make them.  He’s a fan and was excited to meet another person buying this veggie with the bad reputation.

 

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Monday night, I prepped the brussel sprouts according to the BOY’s instructions (apparently he’s an expert after last week).  I placed them in the oven and retreated to the couch to catch up on some E! News while the BOY finished dinner.

 

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The brussel sprouts came out of the oven perfectly seasoned and so delicious, I picked a few off the baking sheet.  We eat a lot of veggies here, and I don’t always remember to share the recipes.  For this reason, I can’t say that I actually measured the ingredients below, so use you’re best judgment and give brussel sprouts another chance!

 

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Brussel Sprouts…Love them or Hate them?

 

 

Parmesan Brussel Sprouts

 

Ingredients (see note above regarding measurements)

3-4 cups brussel sprouts

1/4 cup olive oil

2-3 tbsp graded parmesan cheese

Sea salt to taste

Shaved parmesan

 

Directions

Preheat oven to 375 degrees.  Cover baking sheet with foil and spray with cooking spray.

Wash and dry brussel sprouts.  Slice them in half and place them in a bowl.

Cover sprouts with olive oil, parmesan cheese, and sea salt.  Toss with your hands until well coated and lay sprouts out on baking sheet.

Roast sprouts for 35-40 minutes, mixing at least once.   Note that baking time may be different depending on the size of sprouts, so roast until edges turn brown and become crispy.  Sprinkle with shaved parmesan cheese and return to the oven for a few minutes until cheese just begins to melt.

Eat warm or enjoy as leftovers.