fisheye

murrayscheese: if this is real… and we hope it is… this kid...

Thu, 04 Apr 2013 22:03:22 -0500

if this is real… and we hope it is… this kid wins grilled cheese month. party on, kid.

excellent.

forestfeast: Our little meyer lemon tree on the deck was a...

Thu, 04 Apr 2013 22:00:11 -0500

Our little meyer lemon tree on the deck was a wedding gift a little over a year ago. It’s second season has produced a whopping 5 lemons that are just ripening now! I squeezed one on some lightly sauteed carrot ribbons, and with a touch of olive oil, basil and Maldon sea salt, it was delish! This dish is great warm or at room temperature.

By Erin Gleeson for The Forest Feast

LOVE this blog. simple eats, gorgeous photos.

How to Poach an Egg:I had almost given up finding a decent video...

Wed, 03 Apr 2013 15:12:26 -0500

How to Poach an Egg:

I had almost given up finding a decent video on how to poach an egg because everyone from the really classy looking videos is using all sorts of tools and vinegars and such.

NO.

All you need, as this lovely australian accent will tell you, is an egg, simmering water, and a dash of salt of you like. It’s magical, really. And this is EXACTLY how I poach my eggs.

Thank you, accent.

What do you do with your very first ever bag of split red...

Wed, 03 Apr 2013 14:55:00 -0500

What do you do with your very first ever bag of split red lentils, the last egg in the carton, the last avocado in the mesh, an onion, a tomato and some spices?

One of the most fun, and sometimes disastrous, things to do with some free time in the kitchen is make something out of nothing.

I guess we’ll call this Garlic Pan Eggs and Lentils:

You’ll need:

Lentils, about one cup (prepare per package instructions, lightly seasoned with sea salt, chili powder, ground pepper, whatever you feel)
Egg(s)
Tomato, chopped
Onion, chopped
½ of an Avocado, sliced
Lemon juice
Garlic, LOTS and lots of garlic
Assorted spices (I used an Italian blend, chili powder, sea salt, ground pepper)
EVOO

Preheat the oven to 350 degrees.

Prepare about a cup of lentils according to the package instructions. Set aside, preferably in a different container than the pan you cooked them in so they won’t keep cooking to the point of mush.

Heat a swirl of EVOO in a pan and sauté the onions until they’re almost tender, add the tomatoes and season with whatever you’ve got handy from the lentils. Cook until onions are tender and becoming translucent.

The way I did this, and what I recommend to save time and dishes, was to cook the tomatoes and onions in a cast iron skillet. If you do too, when the tomatoes and onions are ready simply spoon the lentils over the top and spread them over the whole pan. It should look something like a weird pie.

Get your garlic and put it right on the lentils. I made a little design out of it, but it’ll taste the same regardless. For a more potent garlic flavor, add the garlic to the onion and tomato mix when you’re cooking that to sweat some of the flavor out of the cloves early. Totally up to you.

Last but not least, crack and egg right plop in the center and throw the whole deal in the oven. Bake it for about five minutes, and then switch to broil to get pretty golden garlic cloves and a fully cooked egg for the last five minutes.

Sprinkle on your final touches of sea salt and ground pepper, add a few slices of avocado and you’re done!

**If you don’t have a cast iron skillet, first of all I urge you to get one. They’re pretty handy. But in the meantime, you can either layer the onions and tomatoes, then lentils, then garlic and egg in an oven safe dish and follow the same instructions, OR you can poach the egg separately and just set it on top at the end. If you poach the egg separately, skip baking completely and just cook the garlic with the onions and tomatoes to get full flavor.

tip for today: I bought this bunch of asparagus over a week ago...

Fri, 22 Mar 2013 13:17:48 -0500

tip for today: I bought this bunch of asparagus over a week ago and it’s still bright, crisp and lovely. I read this gem of information in a book and now I’m passing it on. cut about an inch off the entire bunch when you bring it home from the store and place the bunch, much like you would a bouquet, in a jar or glass or even a vase with water, use a ziploc to place over the tips, leaving room for some air to get in and out.

shoutout to you, Asia, my fellow asparagus lover!

hipsterfood: I like to think of this as a “better than nutella”...

Mon, 26 Nov 2012 19:20:24 -0600

hipsterfood:

I like to think of this as a “better than nutella” hot chocolate. It’s incredibly rich, decadent, and will be sure to impress at a big wintery breakfast. And even if you don’t like hot chocolate (what?) you can use the basic hazelnut milk to add to granola or coffee. Try it out! :)

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A few people now have asked me how I eat so healthy and maintain...

Sat, 27 Oct 2012 15:38:00 -0500

A few people now have asked me how I eat so healthy and maintain my habits while they fall victim to fad dieting and goal-driven healthy binges that end almost as quickly as they begin.

First of all, let me just say that I do NOT always eat healthy. Any normal, non-celebrity or Olympic-training human being is going to fall victim to cravings and temptations. Hello, no real person can deny that McDonalds fries are legit. I eat what I want, when I want, and when I start to try avoid certain foods or throw out the infamous “I’m only drinking water this month” that only makes me want the bad stuff even more. Food can turn into the bad-boy-boyfriend your mom tells you to avoid, so naturally you sneak out of the house to see him. Except with food. Which is arguably way worse.

That being said, I do moderate and I do watch myself. I also workout between two and four times per week. I go to the YMCA near my house, but I also have a simple set of free weights for lazy days when I decide to avoid the gym.

This isn’t a workout post, but I will quickly comment on the fact that if you’re trying to lose weight, and you are going to either eat well or workout, EAT WELL. you WILL NOT get where you want to be if you eat whatever you want and then work out to make up for it. You’re going to come out even, if you’re lucky.

If you decide to workout, but can’t afford a gym or would rather stay home to workout, invest in a set of free weights. I own the Jillian Michaels set that has 3, 5 and 8 pounds dumbbells. My favorite excuse to myself is that I only have time to either catch up on TV or work out—FALSE. Stay home, start your show and workout while you watch it. Do modified crunches, do jumping jacks, use your body weight, manipulate yourself, do more reps than you plan to, and don’t repeat exercises for longer than a couple of weeks.

Okay, back to food.

It drives me crazy when people say it’s expensive to eat healthy. No. It’s expensive to eat out and it’s expensive to go out drinking and it’s not just costing you money, it’s costing you inches. It’s giving you anxiety when you check your bank account. It’s making you guilty and self conscious when you look at your body and see all the “problem areas”.

I recently went to dinner and spent $35 on an appetizer, an entree and two drinks.

Today, I went to the grocery store and spent the same amount on all of what’s pictured. Thats a solid two weeks worth of food. Snacks, lunches, light dinners. Granted, to get a kitchen started is going to cost you more than forty bucks, but once you get the basics you’ll just be spending on replenishing the fresh stuff. There are a million modified versions of this list that you can find online and in books, but here’s what I keep in my kitchen:

Pantry:

Extra Virgin Olive Oil
Red Wine Vinegar
Honey
Course Sea Salt
Pepper Grinder
Brown Sugar
Chili Powder
Cinnamon/Cinnamon Sticks

Various Dry Pastas (whole wheat if possible)
Quinoa (can be eaten hot or cold, works like rice but has more health benefits, easy to prepare, I have Organic Red Quinoa)
Pita Bread (don’t buy bread, get pita or tortillas instead, use them for all the things you’d use bread or crackers for, as well as to make mini pizzas, wraps, chips and so on. they stay fresh longer and can be bought in smaller amounts for people eating for one)
Hot Cereal (Cream of Wheat is my choice, oatmeal works but get plain oats and dress it yourself per bowl, aka get Quaker Oats)
Jar Marinara Sauce (use as dip, pasta sauce, pizza sauce, you’d be surprised what adding some seasoning and vegetables or even meat can do for a cheap, plain red sauce)
Prepared Soup and Frozen Pizza (soup for sick days, both for when you don’t feel like cooking, just make sure you check for sodium content, packaged foods pack a ton of it. I like DiGiorno 200 Calorie Portions Cheese and Tomato, and I add onions and spinach or whatever else to it)

Perishables:

Salad Mix (Spinach or Spring Mix are what I go to, use for salads of course but also on sandwiches. spinach is the best because you can not only eat it fresh, but it cooks well into pasta sauce, onto pizza, in soup, onto a grilled cheese, and so on. i can put spinach on/in to 90% of the things i eat)
Baby Carrots (good for snacking, in salads, in soup, sautéed in evoo, broiled or baked, with a honey glaze, and so on)
Red Onion (use fresh or cooked, i like red onion but any onion is a good decision)
Bell Peppers (when they’re on sale and look fresh, they get expensive otherwise, red are the sweetest and good for snacking on, cooking into pasta or fajitas, or even blending into a cold soup)
Artichokes (another one I only go for when they’re reasonably priced, you can pop one in the microwave for 4-7 minutes depending on size in a microwave-safe bowl with some water to save time)
Avocado (my favorite thing ever, good on a salad, good alone with some sea salt, good mashed up as a sandwich/wrap spread, and though I haven’t tried it yet, good for making avocado fries, make sure it gives a little when you press on the side, but isn’t squishy)
Fresh Garlic (you can buy the jar of minced garlic, it works well for cooking and stays fresh for almost ever, but I buy fresh garlic and put in the extra work so I can also use it on salads, bruschetta, and in sauces. either will work)
Potatoes (No reason to buy big Idaho potatoes if you’re just cooking for yourself unless you really prefer them. If so, only eat one per setting. I buy baby red or yellow potatoes that are typical golf ball size or smaller, mash them, bake them, slice thin and make chips, slice thick and make roasted garlic potatoes, dice or grate to make hash browns, let’s be honest, potatoes are amazing. they’r also calorie dense, so watch it)
Hot Peppers (I keep jalapeños and/or serrano peppers around fairly religiously to cook with. add a sliced up jalapeño and some garlic to your potatoes in the oven or skillet to spice them up, stuff them with cheese, add them to rice, etc., add them fresh to nachos or salads.)
Tomatoes (Roma or Cherry are my favorite varieties but as long as they’re bright in color and fairly firm to the touch, you’re good. Add them to salads, add the to/make sauces for pasta, snack on them, put them on a sandwich, on a pizza, roast them, whatever)
Bananas

Rarely do I meet a vegetable I don’t like, and though these are my staples/what I have in my fridge right now, I usually try new things every time I’m at the store. Today I got parsnips, sometimes I’m in the mood for eggplant, sugar snap peas or zucchini. Go crazy in the produce section! If you don’t know what something is or how to prepare it, google it. You WILL find out what is it and you WILL find a million recipes that use it. Don’t be afraid to veer away from chicken strips and french fries.

I’m not a huge fruit person, but I do go bananas as mentioned before, and I like berries when they’re priced well. I also love watermelon.

Remember that produce is seasonal, and that means good tomatoes might be hard to find in the dead of winter that weren’t shipped from halfway across the US. Produce goes bad, so buy enough to last you a week or so, and expect to go to grocery store frequently to stock up. Make it fun, I love going grocery shopping! Take your headphones and turn on Pandora, take a friend, try a new grocery store, do whatever you have to to get there often and enjoy it.

Dairy:
**I just want to mention that I don’t really believe in low fat or fat free dairy, and I don’t know when that started or why, but I will tell you that I eat full fat Greek yogurt, to which I add honey and berries, and someone out there is binging on Yoplait Light and not quite hitting their goal. If you eat full fat dairy, you’ll probably eat less of it because you’ll actually taste it.

Milk (I buy 1%, sometimes almond milk but truly I prefer the taste of dairy milk. if you have an allergy or prefer soy or almond or whatever, you’re just barking up the wrong tree because I have no idea what’s best. use it in cereal, to bake, to make cream sauces, in coffee and tea, etc.)
Cream cheese (on bread with tomato, to stuff things, to make cream sauces, to lick off of a spoon—semi kidding, i think—on a grilled cheese, etc. it’s not great for you, but this is one of the things i allow myself despite all the good stuff. don’t buy that whipped crap, you’re getting less)
Cheese (beautiful, crumbly, creamy, tangy cheese. besides cream cheese, I never really buy the same kind over and over. sometimes i’m in the mood for extra sharp cheddar, sometimes a spicy italian, sometimes feta, today it was Gorgonzola. i snack on it, i cook with it, i put it on sandwiches, salads, pizzas, nachos, tacos, pasta, etc.)

While this is not 100% everything I always eat, you can see that it is pretty produce-heavy. Mix eating well most of the time and working out pretty frequently, that’s it. It’s not easy, but it’s not hard either. I go out to eat, I drink, I get lazy, I love mexican food. Just know your weaknesses, accept them, and moderate. (a note on drinking: don’t use soda as a mixer, or ever really, carbonated drinks speed up the absorption of alcohol into your system, and using juice or water as a mixer is best if possible, but watch the juice you use and make sure it isn’t just sugary, colorful syrup in a bottle)

That’s all for now. If anyone were to have a question, you can of course ask my via Facebook or whatever, but feel free to leave comments here too if you please.

Sometimes you go weeks, months, even years ignoring things you...

Wed, 12 Sep 2012 07:13:39 -0500

Sometimes you go weeks, months, even years ignoring things you once loved. Corn, for instance, I overlooked for a very long time. It’s so simple. TOO simple. I stuck my nose up at it and opted for fancier veggies like rainbow potatoes, avocado, red bell pepper. Boy was I missing out!

Luckily I have a wonderful fiancé who threw together a mexican-inspiried lunchtime feast for us last week and he showed me how to turn corn on the cob into a masterpiece on a plate.

Then, of course, I had to make even more for myself later on in the evening. I prepared my batch a little differently, but don’t ask me to pick a favorite. It’s not possible.

Either way you do it, his way or mine, you start by throwing corn on the cob (still in the husk) into an oven preheated to 350 degrees for half an hour.

Take it out when thirty minutes have passed and allow it to cool enough to pull the husk and all that stringy stuff off. Then use a knife to carefully cut the kernels off (this is neatly done over a big bowl or on a cutting board) until you’ve got all the corn laying in a glorious pile before you.

Now, the fun begins.

His way:

Lime juice
Butter
Sautéed bell pepper
Season to taste

My way:

Lemon juice
Butter
Garlic
Jalapeño
Season to taste

Yes, butter is mandatory.

I’ll tell you, I made my batch using two ears of corn, ate it all and nothing else, and was full for the rest of the night. Remember that corn is a starchy, calorie-dense veggie option so though it does fall in the vegetable category, go easy on it. Especially since I’ve made it clear that you must prepare using butter, which is definitely NOT in the vegetable category. Have it on the side of a meal, in a wrap/burrito, on a burger, or go crazy and add it to a salad.

Let’s just say that my cooking obsession is rapidly...

Tue, 11 Sep 2012 15:55:11 -0500

Let’s just say that my cooking obsession is rapidly turning into a love triangle.

Members: healthy cooking, unhealthy baking, and me.

I think this is the beginning of a beautiful thing. I also think I’ll be becoming a regular at my local YMCA. Like, they’re gonna know my name when I walk in the door.

Coming up: Dark Chocolate Espresso Butter Scones (pictured) and Orange Cinnamon Scones.

"We don’t have customers, we have guests. McDonalds has customers."

Tue, 11 Sep 2012 10:51:28 -0500

““We don’t have customers, we have guests. McDonalds has customers.””

- Thomas Keller (via ham-sandwiches)

hipsterfood: There are many, many variations of the Pimm’s cup,...

Tue, 11 Sep 2012 10:47:58 -0500

hipsterfood:

There are many, many variations of the Pimm’s cup, this one’s just a favorite in our house. It’s sour and a little sweet and the cucumber makes it refreshing on even the hottest days.

Pour 2 oz. of Pimm’s over a glass full of ice.

Add a splash of ginger liqueur. (If you don’t have the liqueur try experimenting with fresh ginger or ginger ale! We’ve found 1 part ginger ale to 3 parts carbonated water tasted pretty great.)

Add 1 tsp-1 tbsp agave nectar. (You can add more at the end to taste, depending on how sweet you want it to be.)

Pour in the juice of half a lime and a squeeze or two of lemon.

Fill the rest of the glass with carbonated water.

Garnish with cucumber slices.

I discovered this lovely, light ginny drink at a wedding over the summer and fell in love. i had never heard of Pimm’s Cup before, but now i cant get away from the stuff!

As fall weather makes its merry way into the south, I plan to take advantage of these last couple weeks of too-warm weather. Pull out some gin and reminisce on your summer.

I don’t know why I’m on a roll making winter-esque...

Thu, 26 Apr 2012 20:21:04 -0500

I don’t know why I’m on a roll making winter-esque recipes just as it starts getting SUPER hot outside. Actually, that explains why squash was only ninety-nine cents per pound.. Well, you have an air conditioner so make this and go sit by it while you eat. It’ll be just like winter.

Anyway. We’re making soup. It’s a hearty soup, so I’m using it as a main dish, but I suppose it could be served as an appetizer or as a side as well. Also, if you simply follow the instructions to make the puree, and then cook it over medium-low heat for a few minutes, that can be it’s own little side dish. But I digress.

I like this soup because the ingredients are cheap, and there’s bacon involved. I also like using the kale because kale, unlike spinach or something I might have used to replace it, maintains a nice, bright green color even after being cooked into this bacon-y deliciousness. Also, I like that this soup doesn’t use a BROTH! I hate using broth because it’s never healthy store-bought, making your own is a pain and involves a chicken (or what have you), and when I do occasionally buy some I use it once and let it expire. And let me tell you, broth takes a while to expire.

You’ll need:

One Acorn Squash (about softball size, and I suppose any type of squash would substitute in nicely)
A couple of Handfuls of Kale, chopped
1/2 cup Onion, chopped
Bacon (I’m using Applewood Smoked)
Nutmeg
Butter
Salt, Pepper

Food Processor

You could bake the squash, but let’s be honest, that could take up to an hour and I don’t want to wait that long to enjoy this delicious concoction (nor do I want my kitchen to get all toasty) so throw ‘er in the microwave for about 15 minutes, turning occasionally, or until you can easily pierce through with a fork or knife.

Once that’s cooked and cooled enough to handle, cut the squash in half and spoon out the seeds. You can either save these for roasting or toss them.

Next, gently gently GENTLY use a spoon or the dull side of a knife to scrape the meat off of the skin and into a food processor/blender. Add a tablespoon of butter and a dash of nutmeg (if you’ve got it) to the squash and puree til smooth. Set this aside.

In a pan over medium heat cook your bacon. This is really more for garnish and a salty accent flavor than an actual ingredient in the soup, so feel free to leave this out or even replace it with something else of your choosing. But if you do, seriously what’s wrong with you? It’s bacon. I’m doing two strips per serving (and these are small soup servings, but I really like bacon) but you can choose to use however much you want. Cook the bacon and set it aside on a paper towel.

DON’T DUMP THE BACON GREASE. Instead add your chopped onions directly to the pan. Hello you flavor multitasker, you. Cook the onions til they’re soft. Then add the kale, and cook til the leaves are wilted and soft.

Last but not least add the squash puree and about a cup and a half of water (oh, I forgot to add this to the list of things you needed, hopefully you can find some). Add more or less water depending on how thick or thin you want your soup to be. Bring it almost to a boil, season with salt and pepper, and serve with your bacon garnish. This recipe should make about enough soup for either one big bowl or two small ones.

shesalty: Grilled Chicken Salad with Asparagus, Grapefruit, Pecans, Cherries, Asiago, and Grapefruit-Honey Vinaigrette. Also!--How...

Thu, 26 Apr 2012 14:12:54 -0500

shesalty: Grilled Chicken Salad with Asparagus, Grapefruit, Pecans, Cherries, Asiago, and Grapefruit-Honey Vinaigrette. Also!--How...:

shesalty:

We hello good friends from Tumblr! It’s a gorgeous day and I’m feeling ridiculously good today. I apologize for my lack of posts (really, I do) but I have ZERO pots and pans at the moment and am very limited on equipment. This Monday, however, it’s pan shopping time. Also, I want to go to the …

another way to segment citrus explained here with photos—may be helpful!

This warm citrus salad (which could/should also be served cold...

Thu, 26 Apr 2012 08:01:00 -0500

This warm citrus salad (which could/should also be served cold on super warm days like today by simply skipping the baking part of the instructions) is lovely and brightens up any kitchen. Even my very messy one.

You’ll need:

Citrus (I used pumelo, red grapefruit and cara cara orange)

Honey
Lemon (or lime) Juice
Fresh Ginger Root
Extra Virgin Olive Oil

A zester or cheese grater
A grapefruit knife (it’s handy, anyway)

Preheat oven to 350*

Start by segmenting as much citrus as you want to make. This is easily done by using a grapefruit knife, but you can also use a regular butter knife or even a spoon. When you’ve segmented all the citrus, set it aside in a bowl.

Gently scrape the skin off of a small end of your ginger root with the dull side of a knife or even a spoon. Then grate a small amount for the dressing.

Make the rest of the dressing by combining equal parts honey and lemon juice, and a splash of Extra Virgin Olive Oil. Whisk these together with the grated ginger and zest from your citrus, and any leftover juices after segmenting.

Combine your dressing with the segmented pieces and lightly toss (careful not to break your fragile citrus pieces!). Spoon the pieces onto a non-stick baking sheet and try to keep the juices in the bowl for this, as the leftover juices can be used for a simple, tangy salad dressing or marinade. Make sure you’ve just got one layer, no stacking!

Bake in the oven for 15-17 minutes, watch out for burning.

I used a lot of ginger and a grapefruit that wasn’t quite ripe, so mine came out tasting a little bitter, which I easily fixed by drizzling honey over the mix while it was still hot and adding a dash of Cinnamon. Enjoy!

"We are living in a world today where lemonade is made from artificial flavors and furniture polish..."

Wed, 04 Apr 2012 13:09:58 -0500

““We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.””

- Alfred E. Newman

On the menu for today’s lunch: a refreshing heap of...

Wed, 04 Apr 2012 13:01:00 -0500

On the menu for today’s lunch: a refreshing heap of colorful goodness. Raw carrots, red bell peppers and strawberries take up one half of the plate, while asparagus, broccoli and cauliflower lightly sautéed in, you guessed it, extra virgin olive oil and seasoned with Sea Salt and Ground Pepper take up the rest. A little bit of Extra Sharp Cheddar Cheese and Pickles for texture make this ridiculously good, and good for you.

The problem with American eaters today, and increasingly with...

Wed, 04 Apr 2012 09:57:00 -0500

The problem with American eaters today, and increasingly with people all over the world, is that their meals have become exaggerated forms of what they really should be. Food isn’t about quality anymore, no one bothers to care about what measures were taken to get their food from wherever it came from to the plate in front of their faces. People are, quite simply, oblivious and unconcerned.

I’ve heard the arguments, I’ve seen the documentaries*, I’ve done a little research, and admittedly I probably am not quite as versed as I’d like to be on both sides of the subject, but regardless I’ve formed my opinion and suspect I will live a healthier life for it.

I’ve been eating vegetables for as long as I can remember. Maybe when I was very young I went through the typical “I hate vegetables” phase, or maybe I skipped it altogether. The point is, I got over it while most people haven’t. The whole organic versus non-organic argument, well, I don’t know about how harmful non-organic vegetables actually are. I’ve been eating grocery store tomatoes, potatoes, celery, and so on for years and I haven’t dropped dead from it yet. Maybe those tomatoes are grown with technology and ripened with chemicals, but are they harming my body? Shortening my life? Degrading my health? I don’t necessarily think so. But is the color, flavor and nutrient content lightyears better when I buy tomatoes from a local, organic grower at a farmer’s market or local organic health food store? Ab. So. Lutely.

That’s really the whole argument, for me. Maybe a grocery-store tomato is just fine, but why not have a really great tomato and support local farmers who are doing things the “right” way if I can? And why am I still talking about a tomato? I digress.

Back to my main argument, a typical meal might be a huge hamburger, probably made of meat from a corn-fed cow raised in a slaughterhouse that never let the darn animals even see sunlight, covered with melted cheese (also a corn product, and unnecessarily fattening), topped with lettuce, tomato and onion, all of which about 80% of people immediately remove, with ketchup, mustard and mayonnaise smeared on to a buttered, oversized bun for kicks. And if that isn’t bad enough, the most popular side dish possibly ever is strips of salted, fried potatoes dipped in even more ketchup! Don’t get me wrong, I just described a version of what is easily one of my favorite meals—the cheeseburger and fries is a classic American combination. Still, do I eat the deliciously deadly combo every day? Every week? That sort of thing should be a treat, not a commonality. And yet, for so many people, including myself, it is.

To fill my plate with more goodness and my life with many more years, I have resorted to new methods. Maybe I won’t live as well as I could everyday, but what can I say, twenty two years of unhealthy eating habits isn’t an easy feat to kick. My homemade mealtimes are simpler, fresher, sometimes even raw.

Some of the best meals I have had lately consist of nothing but vegetables, either prepared or not, seasoned with nothing but salt and pepper. The simplicity is beautiful, the food is delicious, and surprisingly just as filling as I can eat more of the good stuff without feeling guilty.

Here, a dinner consisting of homemade spicy Kale crisps, roasted Rainbow potatoes and asparagus, a fresh tomato, a few garlic stuffed green olives and a side of peppered Squash (not pictured, see previous posting) leaves me satisfied and happy just as a cheeseburger would have done, but without the guilty, sickening, I-need-to-start-dieting-tomorrow feeling to follow

I get it, to any normal person, any typical victim of the American fast food revolution, it sounds like rabbit food. But try it. If not these particular choices, just try any vegetables you like! Even fruits are amazing fresh, baked, dehydrated—just try new things! Make your kitchen a big experiment without feeling like you’ll have to suffer as the guinea pig. On the contrary, you might leave after every new experience, every new technique, every new dish, new flavor, new color, feeling more energized, lighter and more willing to treat your body with the respect it deserves and start making a difference.

*Forks Over Knives and Food, Inc. are great choices if you’re interested!

My very good friend, who also happens to be a master chef in his...

Wed, 04 Apr 2012 08:56:00 -0500

My very good friend, who also happens to be a master chef in his at-home kitchen, is always turning me on to new techniques and healthy food options I never would have thought to try! A week or so ago he sent me a picture of what seemed like a distorted pasta dish, and when I asked what in the world I was looking at, the answer was intriguing, surprising, delicious—Squash “Noodles”. Quite simply, you bake a squash and pull the meat out in strands, then enjoy like you would any pasta with sauce, spices, or whatever you please!

For me, the pasta method seemed too hearty for a weekday dinner side, so I instead simply prepared the Squash and ate it plain, which was amazing.

You’ll Need:

Squash (one small squash provided enough meat for a small side dish, one serving)
Extra Virgin Olive Oil
Ground Pepper

Preheat the oven to 350

Cut the ends off of the Squash, and halve what’s left lengthwise. Use a spoon to scoop out the seeds and other innards and either discard or save the seeds for roasting!

Drizzle each exposed side of the vegetable with olive oil and place cut-side down on a baking sheet or foil. Bake for about 35 minutes or until the skin of the Squash begins to brown.

Remove the Squash from the oven and use the prongs of a fork to pull the meat out from top to bottom (or side to side for shorter pieces). If the meat doesn’t fall off easily, put it back in the oven for a bit longer. Once you’ve harvested all the meat from the squash, discard the skins, season with pepper to taste, and enjoy!

I’ve always wanted to try Kale chips, but not the bagged...

Tue, 03 Apr 2012 22:27:00 -0500

I’ve always wanted to try Kale chips, but not the bagged ones—its Kale and salt and I figured I was smart enough to combine those successfully on my own. When I had to walk past the produce at my local organic market to get to the milk that I was originally there for, I saw that Kale was on sale and decided tonight was the night to try my hand at homemade spicy Kale crisps!

You’ll need:

Two handfuls of fresh, washed and dried Kale (ripped into pieces if leaves are large)
Extra Virgin Olive Oil
Sea Salt
Ground Pepper
Chili Powder

Preheat oven to 275*

While the oven is warming, toss the Kale in just enough oil to coat—too much will still allow your leaves to crisp, but will leave you with a mouthful of oil at every bite, which I of course learned the hard way. Season to taste with salt, pepper and if you like, chili powder. Spices and herbs can be altered depending on what you prefer.

Spread leaves flat on a non-stick baking sheet or foil and place in oven for about 20 minutes total, flipping the leaves at the halfway mark (careful, they’re delicate!).

Remove when you think they’re crisp enough and either serve immediately and hot, or let cool and place the crisps carefully in a tupperware container until you’re ready to enjoy! Avoid saving them in bags as they’re likely to be crushed.

*temperature and time may vary, keep checking on them throughout cooking!

Ah, potatoes! I like a potato in just about any...

Tue, 03 Apr 2012 22:25:00 -0500

Ah, potatoes! I like a potato in just about any form—fried, baked, mashed, stuffed—the possibilities are endless. It’s got to be one of the most versatile veggies around town, but that doesn’t mean they can’t be easy to prepare too. Roasted Rainbow Potatoes are fast, simple and oh so delicious!

You’ll need:

Potatoes, obviously!* (Green Giant Klondike Medley are pictured, about five or six potatoes)
Extra Virgin Olive Oil
Sea Salt
Ground Pepper
Parsley (flakes or fresh will do)

Preheat the oven to 350*

If you use the Klondike Medley potatoes, notice that they are very small. This is great as is means they will take less time to cook! I like to add a handful of asparagus spears when I put them in the oven because their small size allows both the potatoes and the asparagus to cook in about the same amount of time, but this is of course optional. To get more cooked area on my potatoes, I cut them in half despite their already small size, and then toss them in a bowl with the olive oil and spices. Onto a baking sheet or foil they go!

Bake for about 15-20 minutes, or until you can easily cut through/mash one with the prongs of a fork. The colored potatoes are easier to test for doneness by taste.

*Any kind of potato can be used, but be sure to adjust temperature and cooking time to account for changes to the recipe!