Kale Quinoa Salad Recipe I’m learning when you buy a 2 lb bag of kale, you have to figure out how to eat 2 lbs of kale! I’ve already put it in eggs, made chips, a cheeseseak and tonight I’m making a fried rice with it and some leftover pork. Yesterday, I took a chance and cooked it with some quinoa to make a salad for lunch and can’t believe how yummy it came out. The combo of cooked kale (which can be a little too earthy for me) was complemented perfectly by the sweet cranberries and salty sunflower seeds. Here’s what I did… 1/4 cup uncooked quinoa (42g)1/2 cup water50g raw kale, chopped finely15g roasted sunflower kernels15g dried cranberries~1 tsp packed fresh thymeKosher salt Put the quinoa and 1/2 cup water in a small pot. Place the pot over high heat until the water boils. After 10 minutes, uncover and toss everything. Re-cover and continue to simmer for 5 more minutes while you gather the remaining ingredients. Uncover the quinoa and kale again. Pile on a plate and enjoy! It was just as good, if not better!
David Lebovitz Recipe for Overnight Maple Cinnamon Chia Porridge Like most food habits, my breakfast choices have slowly morphed over the years. When I initially lost weight (70 lbs 8 years ago) my go-to was a bowl of All-Bran with skim milk. Then I switched to soy milk, then almond. I started adding berries and other fruits. Then I started eating eggs more and fell in love. Now I eat 2 eggs with a slice of bacon or ham and spinach or kale almost every morning. Queue the chia seeds. I’ve experimented with a them a little before making a jelly and even introduced them to the toddler with some fun results, but I haven’t really put them in regular rotation yet. So last night I decided to soak a bowl for a quick breakfast this morning and the result was, well, interesting. Don’t get me wrong. Adding in a little maple syrup and cinnamon was the perfect compliment. Here’s what I did… 2 tbsp chia seeds (30g)3/4 cup unsweetened almond milk (any should work)1/2 tbsp maple syrup (10g)1/2 tsp cinnamon Measure out all the ingredients. Interesting, yummy goodness!
Quick Recipes & Easy Recipe Ideas Beat Protein Shake Taste Fatigue With These Flavor Boosting Ingredients Sam Talbot, breakout star of Bravo’s Top Chef, stopped by Daily Burn 365 to give us the scoop on why he loves clean eating — plus a delicious recipe to try. Holiday weight gain weighing you down? Get expert tips to prevent overeating, stay motivated, and feel happy and healthy all winter long. When it comes to snack time, are you biting off more than you can chew? It’s time to get schooled on your leafy greens. Ready to make over your daily meals? Before you indulge in Thanksgiving dinner, try some of these expert weight loss tips you may never have heard before. There’s something to be said for a homemade Thanksgiving feast. Don’t deny yourself the joys of mashed potatoes and pumpkin pie. It may seem like you’re going healthy with a meatless turkey option, but you could be wrong. You might think you have an appreciation for this yellow fruit — but you have no idea. Wish finding the perfect diet was as simple as swiping left or right? Should you shun scotch or go off gin?
Say it with Sprinkles - A Blog About Baking & Sprinkles » Be Sweet... zucchini noodles & avocado-miso I was on a raw (well raw-ish) kick last week. Lately, I’ve been trying to eat lighter, and a bit healthier… less heavy starches, that sort of thing. I’ve been feeling really low-energy, so I’m trying to eat more veggie-focussed meals, and incorporate healing foods like miso and hemp seed and ginger. I love zucchini noodles because they really trick the senses and make you feel like you’re eating more than a bowl full of raw vegetables. Don’t get me wrong – they’re not pasta, but they have a nice tender bite that I find to be reminiscent of an al dente noodle. Because they’re on the lighter side, I prefer them with a with a really saucy sauce. I paired all this healthy-ness with a nice chilled glass of rose. serves 2portions may vary depending on the size of your zucchinis and avocado ZUCCHINI NOODLE TOSS: 2 medium zucchinis 1/2 cup chopped mango 1/2 cup edamame (shelled and blanched) 1/4 cup toasted sliced almonds extra squeezes of lime and extra salt, if necessary
Milk and Honey recipe from food52 Author Notes: If I’m trying to relax, a nice mug of warm milk always seems to do the trick. So does liquor, but this is a more virtuous non-alcoholic option, for when I’m looking to keep my virtue intact. Inspired by Amanda’s Chai recipe, I quickly found myself addicted to the stuff, (thanks Amanda) and thought it might be just as nice without the tea. Serves 1 1 green cardamom pod 3/4 cups milk, or a mug-full 4 - 5 strips of orange zest 2 or more teaspoons honey 1 shot of Meyers's Jamaican Rum, for when you are feeling wicked-naughty (optional) Remove seeds from the cardamom pod. Popular on Food52 and Provisions Tags: dinner for one tahini zucchini noodles Let’s just call this a seasonal transitional dish. It’s like wearing shorts with a chunky sweater because you’re not quite sure if you are warm or cold, and most days you’re a little bit of both. This tahini sauce is rich and creamy… while the cold zucchini noodles are on the lighter side. I got the idea from this pin that caught my eye… which led me to the blog Earthsprout, a beautiful raw food blog with some amazing recipes. To be honest, I wasn’t sure Jack was going to be into this one. If you don’t have a vegetable spiraler or a julienne peeler, (or zucchinis for that matter) feel free to sub in rice noodles or whatever kind of pasta you like. I had a bit of leftover sauce which was especially delicious on the avocado sandwiches that I ate for lunch the rest of the week. serves 2 adapted from this recipe by Earthsprout note: I served this at room temperature because the zucchini noodles are best raw. 2 medium zucchinis, cut into noodle shapes with a vegetable spiraler or julienne peeler.
Chai Snickerdoodles Tuesday, September 6, 2011 Chai Snickerdoodles* When I got married, no one told me that Jorge and I would eventually be able to have an entire conversation without opening our mouths. Something else no one warned me about? In preparation for tomorrow, Jorge’s big day back to work (YAY!! Chai Snickerdoodle Cookies Yield: 16-18 large cookies Ingredients:for the snickerdoodles: 2 1/3 cups all purpose flour 1 teaspoon baking soda 2 teaspoons cream of tartar 1/2 teaspoon salt 1 cup unsalted butter (2 sticks), room temperature 1 1/2 cup sugar 2 eggs for the chai sugar: 5 tablespoons sugar 3/4 teaspoon cinnamon 3/4 teaspoon cardamom 1/4 teaspoon ginger 1/8 teaspoon cloves 1/8 teaspoon nutmegDirections:Preheat oven to 350 degrees.
Sweet miso udon Jack has been requesting udon ever since we got back from Japan (over a year ago), so finally, tonight, udon he got. This is not traditional udon – and that’s my disclaimer. I would love to be able to say that we went to Japan and came home able to share something remotely authentic. The truth is that we pointed to things on menus and just hoped that no one would put something in front of me that was still moving. (Jack on the other hand is ok with food that still moves). One day we’ll hopefully become more diligent ingredient-notating travelers. This dish was inspired by a foggy distant memory of a dish we ate on a dark, cold, rainy night in Tokyo. I should also mention that I added a few extras that were not part of the memory… tofu to make it a full meal with protein, these neat hon shimeji mushrooms that popped up at my store, and some chopped nori because I just like it. serves 2 as a meal, 4 as a side INGREDIENTS:3-4 oz. dried udon noodles (1/3 to 1/2 package).
Salted Butter Caramel Ice Cream Recipe When I was finalizing the recipes in The Perfect Scoop, I was conflicted about something sweet. Even more so than I usually am. Some might call it a character flaw, but for me it’s normale. I wrote too many recipes and I needed to make room for all the sumptuous photography. I’ll admit once I got started I got a bit too eager and couldn’t stop myself from churning up all sorts of great flavors. Then I got a desperate message from a clever friend asking about Salted Butter Caramel Ice Cream, asking if I had a recipe as good as the one at Berthillon in Paris. Before I go on, here’s a tip from someone who’s pretty in-the-know around these parts: True Caramel Ice Cream fans, like me, go for Berthillon’s normal glace Caramel rather than their glace Caramel-Buerre-Salé, which to me has a slightly peculiar flavor. Quelle Dommage. It’s not difficult to make good caramel but the secret is to cook it far enough so it’s very-slightly burnt; otherwise it just tastes like syrupy sugar.
SPROUTED KITCHEN - A Tastier Take on Whole Foods I was in Paris almost nine years ago with my family. I remember loving it then; my first trip to Europe felt big. The food culture, how late people stay out, the manicured parks, the endless amount of things to do and eat and see. We filled our days doing our share of watching and moving. It never ceases to humble me that people value and make the recipes I write. L' As du Falafel: Hugh's last meal on earth would be a very specific schwarma from a little spot in Berlin that he can no longer remember the name of. Laduree: The service was a bit snippy, but for perfect macarons, I can overlook it. Rose Bakery: You may have heard of their book. Nanashi: Similar to Rose Bakery in theory with the small portions, changing deli salads and vegetables. Breizh Cafe: This was my favorite meal but I don't qualify that by food alone. Telescope: You can get coffee all over the place but you have to keep an eye out for "coffee shops" as we know them.
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