6.27.17

 

summer pops

Enjoy and stay cool.

Ingredients:
Two Cups Pitted Cherries
1/2 Cup Almond Milk
1 Tbsp Raw Cacao Powder
2 Tsp Maple Syrup
1/2 Tsp Almond Extract
Put all the ingredients in a food processor (or high powered blender), blend until completely smooth.  Transfer to popcicle molds.  Freeze.  Eat!  Makes about 8 small pops.

4.3.16

coco-cacao smoothie

No joke, this is what it looks like pretty much every time I make a smoothie. 

Blend:
1 Banana
2 Tbsp Cacao Powder
1/2 cup Organic Greek Yogurt
1 scoop vanilla Vega Protein Powder
1 Tbsp melted Coconut Oil
1/2 cup Almond or Cashew milk
water as needed for consistency

12.10.15

orange dreamcicle smoothie

This smoothie is super yummy and a nice balance of protein, natural carbs, and healthy fat.  Give it a try - you will not regret it!

Ingredients:
1 small banana
1 tangerine (or any other citrus variety)
1 cup lowfat greek yogurt
1/2 scoop Vega One Protein vanilla protein powder
1/4 cup almond milk
1 - 2 tbsp of melted coconut oil
water as needed for consistency
Blend and enjoy!

xx, m*

8.18.15

tomato sandwich

It's summer.  It's time. Tomato Sandwich time.  Have you had this?  Do you eat these?  If not - START NOW.  They are fucking awesome.  So awesome I swore.  It's also the easiest "recipe" ever.

Ingredients:
Bread  - the whiter and more Wonderbreadish the better.  Just trust me.
Mayo - lots of it
Heirloom tomato
Salt and Pepper

That's it.  Spread lots of mayo on both pieces of bread. 
Slice the tomatoes nice and thick.   
Salt and Pepper each layer of tomatoes liberally.  
Put it all together and eat!  You're welcome.

8.4.15

eggplant picnic

I got halfway through demolishing this dish before I realized I should document it and share the recipe.  It is sooooo flavorful and delicious.  As usual no measuring was actually done here so these are approximations.

Ingredients:
-2 large Japanese eggplant (or regular eggplant, that's just what was ripe in the garden)
-2 bell peppers (I used purple, Orange or red might be even better)
-1 large onion
-1 can chickpeas
-1 cup cooked rainbow quinoa
-1/2 cup parsley
-2 lemons
-fine EOV or Avocado oil
-1 Tbsp Dijon mustard
-1 sprig Thyme
-1 clover garlic
-1-2 Tbsp balsamic vinegar
-Cumin
-Salt
-Pepper

Cook the Quinoa according to your favorite method.  While that's cooking roughly chop the eggplant, peppers, onion and set aside.  Prepare the vegetable glaze by combining the garlic, thyme, mustard, vinegar, about 1/2 - 3/4 cup oil and a dash of cumin.  Coat the vegetables evenly, apply salt and pepper evenly and liberally and then roast at 400 degrees for about 20 minutes, stirring occasionally.
Meanwhile drain and dry the chickpeas and combine with lemon juice, 1/4 cup oil, parsley (chiffonaded) and plenty of salt.  Add in quinoa till the consistency and taste meets your liking.  Once the vegetables are done roasting, taste, salt if needed and serve over top of the chickpea salad.  Eat and Enjoy!

p.s. I discovered at lunch the next day that the chickpea salad also makes a great base for sauteed chard with a dash of mustard! 

2.3.15

power saladthrow together some purple cabbage, lettuce, arugula, grated carrots and beets, a couple tomatoes, a can of chickpeas, some boiled eggs, and pumpkin seeds and go to town. 

1.8.15

cleansing 

i'm doing a cleanse to shake off the sugar frenzy of the holidays and get focused on health right off the bat in 2015.  russ gifted me a juice cleanse from wonderpress, a cold press juicery in boulder near the studio.  i'm obsessed with their juices. to ease into it i've been doing alot of soups and salads.  this recipe was surprisingly delicious so i decided to share it in case anyone else out there was also pressing the reset button on their diet.  

"cream" of broccoli soup

you will need:
avocado oil (2 glugs)
half an onion (about one cup diced)
one glove of garlic, minced
one large head of broccoli cut into smaller florets
1/3 cup raw cashews (soak for 1/2 an hour before use)
1 cup almond milk
1 cup water
juice of 1/2 a lemon

saute the onion in the avocado oil over medium/high heat until translucent (about 4 minutes)
add the garlic and cook about 1 minute longer, stirring
add broccoli and cook until bright green, stirring occasionally (about 5 minutes)
pour in almond milk and water, if you want this to be creamier you can sub almond milk for water
bring to just boiling and then lower the heat
cover and gently simmer until the broccoli is soft (about 8-10 minutes)
carefully transfer to a food processor or high powered blender, vent lid so steam can escape
blend, slowly adding cashews until the whole mixture is smooth
garnish each bowl with lemon juice and enjoy

 

9.23.14

chili pie

I'm afraid this was one of those dishes that didn't get precisely recorded.  I can guestimate the contents and amounts though.  It's worth playing around with - it was SO. DAMN. GOOD.

I'm calling it chili pie.

Ingredients:
-pie crust
- 6-8 small grilling onions (or one large red onion)
- 1 green bell pepper
- 1 purple bell pepper (or red)
- 1 lb roasted, seeded and sliced sweet red peppers (I used sweet Carmens)
- 1 lb roasted seeded and sliced chili peppers (I used Sandia's - very hot)
- 1 tomato
- 10 - 12 eggs
- 1 cup milk or non-dairy milk
- 5-6 T flour
- 2 t sweet paprika
- cumin
- salt
- pepper

Directions:
- Blind bake a flaky pie crust following a recipe of your choice.

- Preheat your oven to 375

- Saute the onions and all the peppers over medium high heat: after the onions start to soften (about 5 minutes) add the bell peppers (5 minutes more),  then lastly the roasted peppers.  Season with about 2-3 tsp sweet paprika,  a dash of cumin and salt and pepper to taste.  You could add a variety of spices here - but the peppers really have great flavor so why cover that up? 

- In a bowl whisk the eggs and milk with the flour and some salt and pepper.

- Add one layer of the onion/pepper mixture, then pour in a layer of egg mixture, add another layer of onion/ pepper, followed by more egg until the pie is full to brimming. Add the sliced tomatoes on top.

- Carefully place in the center rack of the oven and cook for about 20 minutes on 375 then drop the temp to 350.  Cooking time here will vary depending on whether the milk is dairy or non.  Basically cook it until all the egg has hardened and no liquid or watery bits can be seen.  It took mine about an hour.

- Allow to cool for 15 - 20 minutes then enjoy.

8.17.14

 

grape jame

this stuff is like crack.  it is so so so so good.  i used this recipe.

8.14.14

almond cherry pancake day

1 1/2 cups of almond meal
1/2 cup flour
1 tsp baking powder
2 eggs
1 cup of milk (or almond milk!)
1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 lb of cherries, pitted, chopped

Combine all the dry ingredients in one bowl, all the wet ingredients in another, then pour the liquids into the dry ingredients and combine.  Lastly fold in the chopped cherries and let the whole thing settle for a minute or two.  The batter should be a bit runny, if it's too thick add more milk.  Use a 1/4 cup to spoon the batter onto a sizzling hot, oiled, griddle.

6.22.14

happy birthday de!

I've been obsessed with soba noodle dishes lately.  Mostly because they are easy, delicious, and put to use lots of fresh veggies from the farm.  This one was really fast and good, and you could substitute the asparagus and radishes for peas, carrots, cucumbers or whatever fresh spring/summer veggies show up.

cook about 6oz of soba noodles (about half a packet)
drain, rinse with cold water and set aside
steam a small bunch of asparagus
slice a few radishes 
roughly chop asparagus
slice an avocado 
mince a shallot (or sub  1/4 cup chopped scallions)
combine 1.5 tablespoon soy sauce, 2.5 tablespoon rice vinegar, and the juice of one lime
stir the veggies and noodles in with the sauce
garnish with sesame seeds, avocado slices and sriracha 
eat!

4.21.14

cauliflower me

i used to hate cauliflower.  then i discovered roasting it and now i eat it about twice a week.  
cut the florets
coat them with olive oil, salt and pepper
roast at 400 degrees mixing occasionally for about 30 - 40 minutes
eat as desired!

great in salads, mixed with chickpeas and parsley, dipped in aoili, snuck into burritos, the list goes on...

3.11.14

so good carrot soup

even though it is spring elsewhere, here it is colorado.  so it's stills snowing.  today i wanted something warm and comforting and busted out my carrot soup.  i do not like carrots and i'm not even crazy about soup.  but i love this recipe and i make it alot.  every time i eat it i think to myself, 
"i cannot believe how many carrots i'm eating right now."  
this time russ said, "it's like ice cream; except hot, and not."

i don't know about that but it is good.  here's the recipe:

2.19.14

apple pie smoothie

it may not look like much in the photo (no food stylist, don't care) but this is one of my very favorite smoothies.  i make it all the time.

- one banana
- one apple - in slices
- one big scoop (about 1/2 a cup at least) of *full fat greek yogurt
- 1/2 cup almond milk
- spoonful of agave 
- healthy helping of cinnamon 
- as much coconut water as you desire

~ optional - a handful of almonds

blend well and enjoy!

if you want to make a vegan, or non-dairy version just sub the yogurt for a scoop of vanilla vegan protein. we use vega sport performance in our house.  remove the agave because these powders are usually sweet enough.

*side note: dairy products that say *low fat or *non-fat are full of sugar.  sorry but it's true.  they remove the delicious fat and trick your taste buds into thinking it's still delicious by pumping up the sugar.  stick to full-fat, it is better than sky-high sugar carbs.  namaste bitches, xx.

1.29.14

no show day

i realize it's probably too cold in most places to enjoy this delicious, icy, refreshing beverage.  but if you're somewhere hot, like costa rica, or maybe australia, you may need some cold, refreshing juice.  this one will cool you right down.

- one cup of ice
- one thick round of watermelon
- three sprigs of mint (de-stemmed)
- juice of one cucumber

blend thoroughly and chill the fuck out.  namaste bitches, xx.

11.19.13

i hesitate to even call this a recipe because it's so simple.  in a skillet, over medium high heat:

-saute kale with a dash of salt, pepper and garlic powder
-add a glass of water 
-stir till it's been cooked off and absorbed, leaving the kale nice and moist and soft
- stir in a hand-full of pre-cooked quinoa and push the mixture to the side. drop the heat to low.
- crack an egg in the pan.
- when the whites have just cooked and yoke is still runny mix everything together.
- eat!

this is really fun to cook.  enjoy.

11.6.13

food porn

kale & sweet potato frittata

- cube a small sweet potato (about 1/2 inch chunks)
- coat in olive oil, salt, pepper
- roast on a baking sheet at 400 degrees until chunks are just softened yet still firm
- finely dice half an onion, mince one clove of garlic, de-stem and medium finely chop a small bunch of kale
- in a cast iron skillet saute onions till nearly carmelized, add garlic, salt, pepper, and desired spices (i used a dash of cumin and a bigger dash of pementon)
- add kale and saute until soft, add the roasted sweet potato, spread the sauted veggies evenly over the pan
- beat a dozen eggs with a dash of cream (or non-dairy milk) salt and pepper
- pour the eggs over the veggies slowly and evenly, cook on medium low until the sides have cooked and little frittata blowholes have appeared in the egg (you'll know what i mean!)
- pop in the oven at 250 degrees and cook until only the very top layer is still runny
- throw on the broiler for a minute or two until the top has goldened nicely
- remove from heat, sprinkle with feta
- eat hot or cold!

10.12.13

redemption

an actually delicious green juice recipe:

- little chunk of ginger
- three fistfuls of spinach
- three fistfuls of kale
- couple stalks of celery
- one granny smith apple
- two inch thick rounds of pineapple
- a cucumber

9.26.13

put some hummus on it

i love me a wrap.  they are easy.  they are light.  they roll up.  this one has a bit of a mediterranean vibe.  for the recipe.... 

blend:
 2 spoonfuls of dijon mustard
2 spoonfuls of balsamic vinegar
4 spoonfuls of olive oil
1 clove garlic (minced finely or food-process everything)
couple shakes of cumin,
salt and pepper to taste

shake:
in a freezer bag with chopped eggplant (and bellpeppers and onions if you'd like)

roast: 
for about 20 minutes (or until they are soft) at 425.  use a metal baking sheet. glass makes them soggy.

spread:
some fucking hummus on a tortilla or wrap.

add:
chopped red onions
tomatoes (sun-dried or regular)
kalmata olives
spinach
roasted eggplant

drizzle:
with olive oil and balsamic if that's your thing.

eat!