Happy Monday. I hope everybody had a stellar weekend and is gearing up for feasting day. We are hosting the day of thanks at our abode this year and we are doing it potluck style, so everybody is bringing a dish to pass. Yesterday, I gathered my recipes and ingredients for my “dish to pass.”
Here are the dishes that I am going to attempt to recreate for T day:
1. Edible Perspective’s Whipped Sweet Potatoes - I have never made these before, but I have wanted to ever since she posted the recipe last year.
2. My New Roots Raw Cashew Dreamcake- I made this last year and was blown away by it. I honestly thought recipes of this caliber were reserved for peeps who really know their away around the kitchen. I am not one of those people, yet I still managed to recreate this appropriately named “Dreamcake.” This recipe take a little TLC, but it really is so easy and so tasty.
3. Kale & Squash Salad. This is going to be a hybrid of a salad I eat often with a new almond butter dressing I picked up from Crazy, Sexy KItchen. I gave a version of the dish a test run last night. The dressing is awesome. I will post the recipe below. The only adjustment I would make is to use less cardamom. I have never used cardamom before, I like the flavor it brings, but it is very distinct.
The dressing, shredded kale and broccoli slaw.
A version of the salad. I added salmon, roasted brussel sprouts, roasted delicata squash, and raisins. For T day, I am going to do kale, broccoli slaw, dried cranberries, roasted delicata squash, sunflower seeds, then topped with the almond butter CSK dressing.
CSK Almond Butter Dressing Recipe: (serves 4)
- 1/4c dates
- 1/4c almond butter
- 1/2 t lemon juice
- 1/2c purified water
- 1 clove fresh garlic
- 1/2t sea salt
- 1t caedamom
- 1/4t black pepper
This is just one the amazing recipes in this cookbook. I can’t wait to try them all.
And with that I am off!
this post is random, so giddy up.
A few new food loves:
1. Delicata Squash
this love muffin is so easy to prepare and tastes like heaven. I basically followed the instructions on this blog, except I added garlic salt & rosemary. Two delightful additions. I roasted sir delicata to just have it around the house to munch on, but I am thinking I might through a little kale, quinoa and edamame into the mix and use it as my dish to pass at my friend’s little soiree this eve.
2. In lieu of my search on how to roast Mr. Squash, I found the blog Summer Tomato. I am obsessed. There is oodles of good information on this site. I agree with so many of her viewpoints on nutrition and I love that she explains the science behind good eats. This is like the Mark’s Daily Apple blog for people who aren’t only interested in Primal/ Paleo. Where have you been hiding, Summer Tomato?
3. I never got the whole kale chip extravaganza. They Just didn’t do it for me. And then, I found these guys:
The only problem with these fellas is their $7.99 price tag. I got them on sale for $5. However, I have nearly polished them off in two days. That is an expensive habit. Morale of the story: I need to purchase a food dehydrator and make these at home. Better yet, I need to find a way to make the sans dehydrator, but taste exactly the same. hmmmm.
4. I made pumpkin no oat “oatmeal.” yesterday. I had a raging headache after eating them. No idea why, but I am officially sick of no oat “oatmeal.” There I said it.
5. However, I am not sick of my favorite smoothie recipe. I wish I could take credit for this smoothie, but I can’t. This recipe came from Abby, over at eat drink and be aware. Her recipes are unreal. If you have not been to her blog, you must go now. I altered her original recipe a wee bit, to see the original creation, go here.
In this gem:
- 1c unsweetened almond milk
- 1/2 medium frozen banana
- 1.5 medjool dates
- 1T ground flaxseed
- 1T chia seeds
- 2t maca powder
- 2t detox powder (optional)
- 1/2t matcha (optional)
- 2T raw cashews
- approx 2c spinach
- a few drops of hazelnut stevia (optional)
- 5-7 ice cubes
This masterpiece tastes just like a milkshake and gives you barrels of energy. You must make. Must.
6. I am also not sick of these guys
My view as I rode Mr. Lance this AM.
7. I am also not sick of (how did I get on this tangent) pumpkin. In fact, I plan on making this recipe (except with GF all purpose flour) this weekend. Big plans.
And with all of this random-ness, I am off. Happy Friday!!
Good Morning! Man I am having a hard time getting my engine moving today. I woke up starving and cranky. Good times for all involved. In hopes of giving my extra hungry belly some love, I took a break from the Perfect Food Bars and had a Greek yogurt delight for breakfast this AM.
In the mix:
- Whole Milk Greek Yogurt (approx 2/3c)
- 1/2 banana
- 1T natural peanut butter
- a small handful of Nature’s Path Organic Heritage O’s
This is a good combo, but it apparently didn’t scratch my breakfast itch because I went back for another handful of cereal, a handful of unreal chocolate candy shell peanuts, and a (very tiny) handful of dark chocolate chips. And I am currently chugging a vat of coffee in hopes of waking my lethargic fanny up. So far, not so good. I am thinking my slow-ness is lieu of my new fascination with weight lifting. I have been a cardio junkie for years and have recently been inspired by a series of blogs in which the ladies are making weight lifting look rather enjoyable. The more research I do the more it is apparent that my love of cardio is not serving me, so I have been loosely following Brittany Tacy’s training plan to help guide me through the wide world of weight lifting. As a result, my body is dealing with a new type of fatigue, but I kinda like it. Weird.? Speaking of workouts… here is a workout I did at home this week that is not on Miss Brittany’s plan, but it got me good and sweaty. I used Lance as my cardio machine of choice, but this could easily be one on any spin bike, treadmill or even a rowing machine.
I present to you the All-Over-The-Place-Cardio Workout:
This workout is perfect to do when you are short on time, but craving a good sweat session.
In other exciting news, I made a health-ified cole slaw yesterday morning and had it marinating all day, so I wouldn’t have to cook when I got home from work last night. This Salad is heavily inspired by Abby’s Carrot and Edamame Salad. Abby has the best recipes for quick and healthy eats.
Here are the changes I made:
- I doubled the recipe
- I used coleslaw instead of carrots
- I added 3-4 cups of dino kale (de-stemmed and torn)
- I added 2/3c cooked chickpeas
- I added 1/2 of a large avocado to massage the kale with
- Raw honey instead of agave
This salad is superb. I will be adding this to my arsenal of go-to recipes.
Alrighty I am off to take a serious stab at being productive. Say a prayer.
I am obsessed with brussel sprouts for quite some time. Recently, I have been obsessed with leeks. What are leeks?
leeks look like a giant scallions. They are related to garlic, onions, and shallots, but offer a more delicate, sweeter flavor. leeks are filled with oodles of anti-oxidants and anti-inflammatory properties. However, they are only in season for a short time, so give ‘em a go while you can. In fact, try them in this recipe.
Worchestire brussel sprouts & leeks:
2 key players:
- 1 pound brussel sprouts- stems removed and cut in half
- 1 leek- chopped
- 2 large cloves of garlic- chopped
- 2T coconut aminos ( soy sauce or tamari will also work)
- 1.5T Worcestershire Sauce (beware: most conventional Worcestershires contain high fructose corn syrup and other naughties, so be be sure to read the label. I really like The Wizard’s Worcestershire Sauce).
- 3T ghee (could also use butter or EVOO)
- dash of sea salt & fresh, ground black pepper
- pre-heat oven to 425
- heat 3T of ghee in large skillet
- add leeks & garlic to skillet- saute until soft
- add halved brussel sprouts, Worcestershire Sauce, coconut aminos, sea salt & pepper- saute until soft
- transfer brussel & leek mixture to parchment paper lined cookie sheet or roasting pan
- cook for 25-30 minutes.
I enjoyed these guys with some broccoli and roasted sweet potatoes. Yummm…
Burt dined on Mr. Duck:
Side Note: I just discovered the HBO series, Game of Thrones. I cannot believe I like it, but it is so dang good.
And with that, I am off. Happy Monday!
I am mildly obsessed with this dish. I first made a version of this for Thanksgiving, which I followed Sarah’s poppy seed-crusted butternut squash with kale and pomegranates. When with the family last week, I made another version of it where I added avocado, roasted chickpeas & dried cranberries and took out the poppy seeds, shallots and pomegranates. Last night, I was craving the kale creation, yet again, so I made a third version: kale, squash chickpea & currant salad. This serves 2-4 depending on the eaters.
- 1 small bunch of kale- I have used all three varieties of kale and all taste great
- 1 medium size butternut squash- cubed
- 1 can of chickpeas (drained)- go for Eden organics because their cans are BPA free, they do not add salt and they package in kombu, which reduces the bean’s undesirable bloating effect.
- 1/3c currants or any dried fruit of your liking. Honestly, I like the cranberries better than the currants
- 1/2 lemon
- 1/2 avocado
- 2T coconut oil (could use olive oil). 1T for roasting squash & 1T for roasting chickpeas.
- garlic powder (or 3-5 garlic cloves- minced) for roasting squash & chickpeas
- poppy seeds- optional
- sea salt
- rosemary- optional
- 2t maple syrup- for salad dressing
- 1T honey or dijon mustard- for salad dressing
- 1T olive oil- for salad dressing
- 1t apple cider vinegar – used for salad dressing
- pre heat oven to 400 for roasting squash & chickpeas
- wash, peel, & cube butternut squash
- drain chickpeas, rinse and dry.
- coat cubed squash with 1T coco oil. After covering squash in coco oil, apply a sprinkling of poppy seeds (if using), garlic powder (or diced garlic cloves), and sea salt. Massage squash with your hands to ensure an even coating of the seasoning.
- coat chickpeas with 1T coco oil. After covering chickpeas with coco oil, apply a sprinkling of rosemary (if using), garlic powder (or minced garlic cloves), and sea salt. Massage chickpeas with your hands to ensure an even coating of the seasoning.
- put both the squash and chickpeas on parchment lined baking sheets in the oven for 30-40 minutes. Keep an eye on the chickpeas as they love to burn. Squash is done when it is tender. Halfway through cooking stir the chickpeas and squash around to ensure a more even cook.
- While chickpeas & squash are cooking, wash, de-stem and tear kale in to smaller pieces. Cover kale in lemon juice from fresh squeezed lemon, dash of sea salt and avocado. Massage kale with these ingredients until evenly coated to get kale nice and wilt-y.
- Set kale aside and make dressing. Combine maple syrup, mustard, olive oil & a dash of sea salt in a bowl then whisk all ingredients together.
- After squash and chickpeas are done combine with kale, add currants then add dressing. Mix all ingredients together and devour.
This dish is a perfect dish to get your veggies in and enjoy every second of it.
My Ugi just arrived. Oh boy!!
I write this post while sipping on my chocolate mint latte, all the while patting myself on the back. Damn this latte is good and there are many more good eats to come in the next 24 hours. Thanksgiving is by far my favorite holiday. Since our family is way too far away, we do T-day with our group of friends, which have quickly become our Oregon family. This year (and last year) we are heading over to Jess, Cody and Maxx’s house for the food frenzy. The lovely hosts are vegan, so this a BYOM affair. Keith is bringing a rib roast and there is rumor of turkey to be brought by another couple (Jack & Emily). The vegans are going to be surrounded by meat.
These guys are just waiting to me made into magic.
The recipe I most excited about is the Raw Cashew Dream Cake I got from the blog My New Roots. I pretty much followed this recipe to a tee, except I doubled the recipe and put it in an 8″ spring pan rather than a 7″ and I used a medley of frozen berries. Unfortunately, I don’t have a picture of a slice of it to show off how beautiful this guy is on the inside, because he is still in the freezer anxiously awaiting his debut. I do have these photos though:
Next up. I decided to try to make the Black Bean Chili Cherry Cookies from My New Roots too. Sadly, I did not love these. They were a little too spicy. I will try to make them again and reduce the cayenne. I doubled this recipe too, so perhaps it would’ve been better if I kept with the original configuration.
Today I am swiping another of My New Roots’s recipes. I am going to try my hand at Sarah’s Poppy Seed- Crusted Butternut Squash with Pomegranates. Obviously I am obsessed with this blog. I promise you will be too. I do not have a picture because he has yet to be born.
Off to walk the pug. I hope everybody has a truly amazing Thanksgiving!!
I had a mini cook-a-thon yesterday because I am trying to save my energy for Wednesday and Thursday. Actually that is not true. Truth be told, I really do not have much to cook for the day of thanks, so there is no need for energy reserves. I was just having a lazy Sunday with ma fellas, so cooking wasn’t going to make the cut. However, I had some goods that needed to be cooked sooner rather than later, so a mini cook-a-thon ensued and I must say, last week my cook-a-thon eats came in very handy. I made some superb salads that rivaled Whole Foods salad bar. I don’t wanna brag…
On with the fruit of yesterday’s labor:
1. four hard boiled eggs. Oops I forgot to photograph them.
2. worcestershire roasted brussel sprouts and brocoli.
The Star of this recipe:
- pre heat oven to 350
- combine 2T Worcestershire sauce, 2T coco oil, 1/2t in medium mixing bowl
- add 3 medium heads of washed and chopped broccoli to mixture. Make sure all trees are coated
- put broccoli on baking pan lined w/ parchment paper sprinkle w/ a dash of garlic salt
- roast for 35-40 min- stirring every 10 minute
- Repeat steps 2-5 for Brussels.
3. Sweet & Spicy Roasted Carnival Squash
In this creation:
Confession: the recipe for this was not amazing, so I am going to tweak it a bit and report my findings.
This pumpkin spiced granola was fairly amazing.
confession: recipe coming tomorrow.
Need more amazing?
Off to the gym, for some form of group exercise. Maybe.