Yes, it’s true! I dare say that Spring has shown it’s bashful head yesterday and definitely this morning, here on the east coast! Yay! It was pouring rain, sleeting, and yes, even snowing again, 2 days ago. But today, I woke to sunshine and it’s even warm enough for a run! [Read more...]
Of course, some of you are just getting to know me, and it looks like I only prefer vegan dishes. But I do swear, I will post some of my “sinful” stuff eventually. I’m having such fun with this clean eating, that recipes keep popping up in my head. Until then, this is such a great alternative to that chocolate craving that happens in the afternoon (at least for me, that is :)). I was given this treat by my neighbor, who is totally raw, about 4 years ago. I can say that for me, “Raw” would not work, but I know many people who live this way and are quite satisfied. I enjoy my warm chocolate chip cookies from the oven or a good steak on the grille. I don’t eat like that all day every day, but I can’t imagine life without it. I like good food-period! [Read more...]
Somehow by living in Maryland, I entered this “polar vortex” which basically means to me that I am constantly now cold! It’s rare that I have a house that is quiet and I can take time for me. Usually I’m rushing from one school activity or nurse’s office to get someone. I was hungry for a quick lunch and thankfully I had things already made on hand. I didn’t want to do my usual eat, stand and dash routine and luckily I had some things on hand- cauliflower soup- yes, will post next. Some argula, roasted beets, toasted pine nuts and my meyer lemon vinaigrette.
I wanted grilled cheese, but just didn’t have the time. I cut up some crusty bread, put a couple of thin slices of truffle cheese(so indulgent, I know!) , stuck it in the toaster and joila´, I had the perfect lunch just for me!
- 2 Meyer Lemons, juiced and seeds strained out
- zest from one of the lemons
- 1 tsp. honey
- 1/2 tsp. vanilla
- 1/2 c. olive oil
- Add all the ingredients together in a blender or small food processor, except the oil. Once incorporated, slowly add a small stream of the olive oil with the blender still running. It will start to emulsify, which really just means thicken. Once the desired consistency is achieved your done!
- You want it to be salad dressing, pourable.
- Put it on your favorite salad! I love it on arugula or kale salad.
I went a little bi-polar. Really. It all started when I went to a get a Healing Restorative Treatment that I read about in the recent Baltimore Style magazine. (←you can read about it) It was at the spa in the semi-new Four Seasons-Baltimore. Side Note: Mostly growing up in Baltimore, I have seen such a tremendous shift in the quality of what Baltimore city has to offer. It’s been amazing to see the changes thru the years.
I was feeling so relaxed, clean, and rejuvenated all at the same time. I went down to the coffee shop to get something healthy, opting for what I thought was a vegetarian lentil soup. It came out with lentils, beans, tasteless, flavorless and pieces of beef! Not at all what I had wanted, but I was beyond starving so I ate it anyway. I couldn’t wait for something else. The good news is that it led to this post! It was a good idea all around, but it needed some help. (I should’ve Instagramed it, but I’m still learning here). Initially I thought this would be so much better as a vegan only dish. I could see and taste how it should be…adding the kale and the cippolini onions. It all came to me in a flash. I went to buy the ingredients and passed by the meat counter at this quality store I like to visit and the next version popped in my head. This could be fantastic with spicy choirizo sausage. Both versions, to me, were equally as good. See, I went a little bi-polar on this post!
One, of course, is Vegan and for those who love a good spicy Chorizo sausage, a meat version! This soup is pretty quick to make, provided you follow the quick tips. If you opt to make a vegetarian stock you will have to add more time obviously, but I found that a box of vegetarian stock is just perfect! [Read more...]
These little buggers really do have a bad rap. People seem to have a strong aversion to them and I do understand…They tend to get a little stinky when cooking. I usually go the savory route (olive oil & garlic) with these, but recently when the Hubs and I were out to dinner we had a version of this. They were delicious except they had drenched them in oil-eeww! I mean, literally, you would pierce it with your fork and oil would come gushing out. [Read more...]
I love soup! I know everyone says it, but in the Winter I am all about soup. I am constantly trying out new recipes for soups. This one was perfect for a family reunion we were having and I needed something easy and light because my Aunt was bringing my grandma’s traditional stuffed cabbage.
This is the perfect dish to throw into a crockpot, or a soup pot (if you don’t have one). I have cilantro in this recipe and my knowledge on this is… you either LOVE IT or you HATE IT! Feel free to omit it if you choose, but you will loose some of the Mexican flavoring if you do. Parsley is a fair substitute. Sprinkle some of my favorite Gluten-free tortilla chips and you are good to go!
I was inspired this summer, after a visit with our dear friends, to make my own granola. My friend had introduced me to a product Healing Home Foods, where it’s mostly raw and some “baked” products…Check it out if you want to take your foods to another level. After almost devouring her Granola, I had to try and make my own. It is gluten-free and has a low glycemic index. My kids have been eating it by the handfuls, as well as my husband who can’t get enough of it sprinkled on top of his plain greek yogurt in the morning!
This such an easy way to make a healthy, low-fat, gluten-free Oatmeal filled with taste! I’m giving you the basics here, but feel free to add what you want and love! [Read more...]