Study Break Snacks: PB&J Smoothie, A Tribute
Snack: PB&J Smoothie
Brain Booster Rating: 9 out of 10. High in protein and no added sugar, this smoothie is also a great recovery shake post-workout. The berries have antioxidants which have a number of health benefits.
Equipment: blender, bullet or food processor
Ingredients: peanut butter, frozen or fresh mix of berries (I use frozen for a thicker smoothie), skim milk, protein powder (optional), ice
With Black History Month right around the corner, and New Year’s resolutions in the distant past, I thought of no better time than now to pay tribute to one of my favorite …
Impulse Buy: Harrison’s Fig And Olive Relish
Impulse Buy: Harrison’s Fig & Olive Relish
Store: Lemon Street Market
Price: $7.95
Working the front desk at a yoga studio definitely has its perks. In exchange for four hours of work, I not only receive unlimited free access to all classes, I’ve also met a lot of really cool people and eaten a lot of really great food. I know, I know, a little unbelievable, right? Yogis have gotten a pretty bad reputation regarding their taste palates. The popular belief is that those who practice yoga have an affinity for all things vegan and organic, that is to …
Sweet Dreamin’: Open-Faced Peach-Maple-Mascarpone Sandwich for One
SWEET: Open-Faced Peach-Maple-Mascarpone Sandwich for One
MAIN INGREDIENT: Peach, Maple Syrup, Mascarpone, Bread
GOOD FOR: Mid-afternoon snack or late night cravings
Today I bring you the exciting notion of dessert for one: a solitary dessert journey that you share with no one, because frankly it’s none of their business. I’m probably not the first one to bring you this notion, but I am in fact the first one to do so in this particular post. Like this small accomplishment, dessert for one is a small victory over apathy in your life.
If you’ve heard all this talk about eating unprocessed …
5 Ingredient Feast: Frozen Greek Yogurt with Blackberries and Mint
Ice cream is one of those foods that is pretty much universally loved. I mean, who doesn’t love ice cream? Certainly not my family. We absolutely adore it. When, as a baby, it was found that I was lactose intolerant, my mother lamented the fact that I could never eat ice cream. Later, when I was a little older and had – thankfully – grown out of my lactose intolerance, my sister and I would spend a week or so each summer visiting our Nana. The last thing my dad always said before our parents dropped us off was, …
DIY Raw Nut Butter
Or, that one time I killed my mom’s vintage food processor.
Nut butter is an essential for any kitchen. I like to spread it on toast, plop it into smoothies, swirl it into baked goods, and admittedly eat it by the spoonful. The decadence is unparalleled by any plant food. Peanut butter has a certain childhood sweetness to it, while almond butter has some grown-up heft. Coconut butter is creamy and exotic, and cashew butter is a great alternative to classic nut spreads. Traditional roasted nut butter is still good for ya, but for the greatest health benefits you’ve …
In Season: Tomatillos
I scream, you scream, we all scream for…salsa verde! Ay ay ay! I know I’m not the only one who gets excited over salsa verde whenever I go to a Mexican restaurant. Tangy, fresh, and a little zesty…how can you resist?!
If you love salsa verde, thank the “little tomatoes” called tomatillos. I was first introduced to these small, green fruits covered in paper-thin husks when I made chicken enchiladas verdes. After instantly falling in love with these cute lil’ fruits, I incorporated them into recipes other than typical Mexican dishes. Trust me, there’s nothing …
Money Mindful Meals: Baked Tortilla Chips and Roasted Garlic Guacamole
A few weeks ago I mentioned that I would be eating less processed food and cooking basic items myself. Over the last few weeks I have baked bread, churned ice cream, and stocked my fridge with heirloom tomatoes, red onions, and leeks from the farmers’ market. I’ve found that I am cooking with a lot more vegetables and less meat, and have become addicted to Mark Bittman’s The Food Matters Cookbook. I have cooked Pasta with Rich Leek “Pesto”, Not Your Usual Steak Fajitas, and these Beet “Sandwiches” from his cookbook. This week I’m expanding my repertoire …
Procrastination Cooking: Homemade Ice Cream
With the extreme heat this summer, ice cream has become a necessity. It’s perfect for those sweaty, so-hot-you-don’t-even-want-to-eat days. It’s sweet and smooth, but most importantly, very, very cold. While it’s easy to buy delicious ice cream, it’s far more fun to make your own. Not only do you get to create your own flavor combinations, but you can avoid all the artificial additives that go into the commercial version. Your frozen treat might not be healthy, but at least it’s a little less bad for you.
Like risotto or homemade caramel, making ice cream sounds far more intimidating than …
4 Best Uses for Summer Produce
Have you been to the farmers’ market lately?
Delicate squash blossoms, sweet ears of corn, and zucchini on zucchini on zucchini.
It’s kinda overwhelming. And if you’re anything like me, you end up with a giant bag of produce on your counter. A bag that just stares at you wistfully until it’s eatin’ time or bust.
I gotchu. But let’s do this-for reals. Don’t let another bunch of kale go bad. And heaven forbid the peaches turn to mush.
Grab your paring knife, a bowl, and let’s get this show on the road.
**4 Best Uses for Summer Produce**
1. …
Eat Under $10: Chipacado Cookies
Dish: Oatmeal Chipacado Cookies aka vegan oatmeal avocado chocolate chip cookies
Serves: A crowd. This recipe makes 2 dozen cookies, so it’s great for your friends or to devour by yourself. Over the course of a week. Maybe less. Definitely less.
Good For: They’re cookies. They are good for any situation.
Shopping List: 1/3 cup vanilla unsweetened almond milk ($2.39), 3 tablespoons ground flax seed (36 cents), 1 cup mashed, firm avocado ($1.29), 1 cup dark brown sugar ($1.29), 2 cups old-fashioned rolled oats (72 cents), 1 cup semisweet vegan chocolate chips ($2.50), 1/2 cup chopped …
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