Well today I got home from work with the intention of doing laundry and cleaning my house. Instead, I threw a load of laundry in and fell asleep at 6 pm. I woke up at 2 am, wide awake with a hungry tummy. I didn't want a full meal because it's 2 am (not that I have and resemblance of a normal sleep schedule), but I'm watching the Food Network and catching up on my fellow food bloggers for the week, so I couldn't ignore my hunger. I decided this was the perfect opportunity for a new post! So I'm compiling a list of my favorite healthy snacks. Here it is :)
A perfect snack is about 200 calories. Enough to hold you over without tying you down. So keep that in mind when you are portioning your munchies.
Salty Snacks
Popcorn (currently munching on) - I make my own, rather than buying the microwave kind. I try not to use the microwave anyway, but microwave popcorn has some nasty chemicals to make it pop in that little bag. Plus, popping your own kernels is cheaper, and you can make it healthier. Without all the added butter, oil and salt, it can be a really low calorie treat. Just heat a teaspoon of oil in a large pan with a lid. Rinse and drain your kernels, and add enough to cover the bottom of the pan in a single layer. Keep the lid on and turn the heat to high. Shake the pan every minute or so while the popcorn begins to pop. When it stops popping, turn the heat off and add your favorite flavors. I add parsley, cayenne, black pepper, and a little seasoning salt.
Toasted chickpeas - A toasty, tasty, crunchy, protein packed little snack. Either rinse and drain a can of chickpeas (garbanzo beans) or soak dried beans overnight in water. Toss with a tsp of oil and whatever flavors you like. Spread your beans over a cookie sheet and roast in the oven at 400 degrees for about 40 minutes, turning a few times so they don't stick.
Kale chips - Seriously good. Break up a bunch of kale into bite size pieces and toss with a tsp of oil and a pinch of salt. Arrange in a single layer on a cookie sheet and bake at 400 for 10 minutes until crispy and toasty. I've heard you can do this with other greens, but I've only used kale.
Hummus with fresh veggies - You can buy hummus or make your own. The great thing about hummus is that you can make it have whatever flavor you're in the mood for. The basic recipe is just 2 cups of cooked chickpeas (either canned or homemade), juice of 1 lemon, 2 tbsp tahini (I've left this out if I don't have it), 4 tbsp olive oil. Blend and add whatever flavors you want. For a classic hummus, add a little salt, cumin, and black pepper.
Also try snacking on toasted nuts, chips and salsa (or guacamole!!!!!!), whole grain crackers,
Sweet Eats
Fruit with peanut butter yogurt dip - Mix 2 cups vanilla nonfat Greek yogurt with 1 cup peanut butter and a little pinch of cinnamon. Serve with sliced apples, bananas, strawberries, or spread over rice cakes.
Banana ice cream - New healthy obsession. See my previous post for this recipe. It also works with peaches and strawberries. I'm trying blueberries next.
Chocolate dipped bananas - Self explanatory. Yummmmmmm
Homemade trail mix - Combine your favorite dried fruit with nuts and maybe some chocolate chips if you're feeling indulgent.
Mix some chia seeds with a cup of almond milk and refrigerate overnight for a vegan kind of pudding.
Google "Chocolate Covered Katie" and make and of her recipes. Everything I've made so far is amazing.
Tuesday, August 28, 2012
Friday, August 24, 2012
Banana Ice Cream and Strawberry Sauce
It's a quick and easy, but delicious, post today. There's a recent craze in the healthy blogging world. Banana ice cream. It's got one ingredient. Bananas. It's delicious and it's guilt free. It satisfies the sweet tooth for only about 100 calories. It takes a little planning but it's worth it. I like that it's all fruit, but it actually tastes like a decadent dessert.
I had some overly ripe bananas that needed to be used so I broke 2 of them into large pieces and stuck them in the freezer. I also had some strawberries that I had to eat so I trimmed those up and stuck them in the freezer too. I left them overnight, and today, while watching Sex and the City (thanks Danielle for my fabulous birthday present!!), I got a craving for ice cream. I remembered the new hype and I broke out the food processor. I threw a banana in there and and turned that bad boy on. At first it looked a little weird, like peas when you're making dough, but after about four minutes, it turned into a creamy soft serve kind of consistency. I put it in the freezer for a little bit while I used up those strawberries, about two cups of them. I added them to a small pot with a quarter cup of water. I also added a tsp of lemon zest (My new microplane is the coolest kitchen gadget ever!! Thanks Mom!). I Heated the strawberries through until they softened up, just about 5 minutes. Then I blended the mixture until it was smooth and topped my ice cream with it. Yum!
Now, I think I'll have to come up with some vanilla cupcake recipes to use up the rest of that strawberry sauce. Or maybe chocolate. Or something fruity?? I don't know, but it's experiment time!!!!
I had some overly ripe bananas that needed to be used so I broke 2 of them into large pieces and stuck them in the freezer. I also had some strawberries that I had to eat so I trimmed those up and stuck them in the freezer too. I left them overnight, and today, while watching Sex and the City (thanks Danielle for my fabulous birthday present!!), I got a craving for ice cream. I remembered the new hype and I broke out the food processor. I threw a banana in there and and turned that bad boy on. At first it looked a little weird, like peas when you're making dough, but after about four minutes, it turned into a creamy soft serve kind of consistency. I put it in the freezer for a little bit while I used up those strawberries, about two cups of them. I added them to a small pot with a quarter cup of water. I also added a tsp of lemon zest (My new microplane is the coolest kitchen gadget ever!! Thanks Mom!). I Heated the strawberries through until they softened up, just about 5 minutes. Then I blended the mixture until it was smooth and topped my ice cream with it. Yum!
Bomb. Dot. Com.
Now, I think I'll have to come up with some vanilla cupcake recipes to use up the rest of that strawberry sauce. Or maybe chocolate. Or something fruity?? I don't know, but it's experiment time!!!!
Wednesday, August 22, 2012
"Cream" of Asparagus Soup
I gave up on my juice cleanse. I wasn't hungry, I didn't even want food, but I was at work for so long that there was no way I had enough time to go home and make juice four or five times a day. I wish I could have stayed on it, but it did put me back on track to my healthy eating.
A few weeks ago when I made asparagus for a dinner party, I saved the trimmed ends and froze them and saved them to make some yummy cream of asparagus soup!! A healthy, dairy-free version of course. :)
Vegan Cream of Asparagus Soup
Trimmed ends of two bunches of asparagus
1 quart vegetable stock
3 cups almond milk
1/2 onion, diced
1 carrot, diced
1 stalk celery, diced
1/2 potato, diced
3 cloves garlic, minced
1 tsp oil
1 tbsp vegan butter (or oil)
3 tbsp whole wheat flour
1 tsp black pepepr
1/4 tsp cayenne pepper
1/4 tsp nutmeg
Sautee the onion and garlic in the oil. Transfer that to a large soup pot. In the pan that you sauteed the onion in, cook the butter and flour together for about 2 minutes. Add to the soup pot. Add all the other ingredients and simmer for 30 minutes. Puree the soup until it's creamy (I used an immersion blender).
A few weeks ago when I made asparagus for a dinner party, I saved the trimmed ends and froze them and saved them to make some yummy cream of asparagus soup!! A healthy, dairy-free version of course. :)
Vegan Cream of Asparagus Soup
Trimmed ends of two bunches of asparagus
1 quart vegetable stock
3 cups almond milk
1/2 onion, diced
1 carrot, diced
1 stalk celery, diced
1/2 potato, diced
3 cloves garlic, minced
1 tsp oil
1 tbsp vegan butter (or oil)
3 tbsp whole wheat flour
1 tsp black pepepr
1/4 tsp cayenne pepper
1/4 tsp nutmeg
Sautee the onion and garlic in the oil. Transfer that to a large soup pot. In the pan that you sauteed the onion in, cook the butter and flour together for about 2 minutes. Add to the soup pot. Add all the other ingredients and simmer for 30 minutes. Puree the soup until it's creamy (I used an immersion blender).
Yummy!!
Sunday, August 19, 2012
Birthday Detox
If you know me well at all, you know how important my birthday is. Actually it's like a birthmonth. A whole 31 days dedicated to me. I usually take this opportunity to indulge at every possible occasion. Ah mimosas for breakfast?? Why not, it's my birthday. Four pieces of cake?? Might as well, it's my birthday. Fifteen pounds of sushi?? Screw it, it's my birthday. Seven shots of Patron XO (Do you know how many calories are in there?!)?? Of course, it's my birthday. Also things like: I don't feel like working out, it's my birthday. Or I don't want to go for a run, it's my birthday. Needless to say, birthday month has not been good to my skinny jeans. That's why twice a year, usually right after my birthday and right after the holidays, I do a juice cleanse/ detox. whatever you want to call it. Really, I don't do it so much to lose weight (although that part is awesome), but it gives me a little recharge and sets me back on track with my diet and makes me feel lighter and cleaner.
I did a lot of research on juice cleanses when I first started doing them about 2 and a half years ago. A lot of people don't think they're a good idea and think that you won't be eating enough calories in the day. I think if it's not for very long, it's not so bad, and there are a lot of other supporters too. The one that I started doing at first was a progressive cleanse which kind of eased you into it. You started off with one week of really healthy, whole foods. Nothing processed or fried or overly sweet or salty, just natural, healthy food. The next three days were just eating bland, soft foods like oatmeal, overly steamed vegetables, and broth based soups. Then for seven days, there is a series of six juices that you drink each day. This was really hard for me because by the time I got through the first week and a half, I was already so bored that I really wanted food. I could only ever get through three or four days of the juice before I broke down and ate real food. I never actually was hungry, but I craved actually chewing food and eating. I also didn't like that it was the same six juices every day. It just got boring.
This time I started doing things differently. Rather than preparing for a week, I jumped right in and started with the juice right away. I already eat pretty healthy anyway, so that first week the only thing that's different from what I usually do is eliminating alcohol. This time, I went to the grocery store and I picked out fruits and veggies that looked yummy and fresh, rather than using the same ones everyday, I can switch up which ones I want. I'm also allowing myself to eat a couple pieces of fruit each day to not completely deprive myself and help me stick to it longer. I decided to add some natural peanut butter and unsweetened almond milk to my morning blend of banana and kale juice too since I've been working out a lot, and I don't want to pass out in hot yoga from not enough calories or protein or fat. The last thing that I've been doing a little differently is starting out each day with a big mug of warm water and lemon. It helps detoxify the body and alkalize your body. Sounds weird that lemon actually alkalizes, but it does. I do this pretty often anyway.
The fruit and veggies that I bought are: kale, cucumbers, watermelon, celery, carrots, lemon, lime, strawberries, apples, bananas, grapes and ginger. It's important to buy organic produce. Since you're detoxing, you don't want to fill your body with more chemicals. Especially because you can include the rinds and skins when you juice them, and most of these foods are on the dirty dozen list of foods that have high levels of chemical pesticides. You can combine them in your juices in any combination you like. I made kale, cucumber, celery and strawberry yesterday. Today I made watermelon and lime, definitely one of my favorite ones. I also really like carrot, apple and ginger.
I'm on day two of my cleanse, and so far, so good. I don't feel deprived at all. I've been eating so much, and so much rich food for the past two weeks, that I've really been craving clean, healthy food, so this is perfect for me. I'm going to try to stick to it for at least a week, so we'll see how that goes. I feel so much better already. I'll give you a full update in a week!! :)
I did a lot of research on juice cleanses when I first started doing them about 2 and a half years ago. A lot of people don't think they're a good idea and think that you won't be eating enough calories in the day. I think if it's not for very long, it's not so bad, and there are a lot of other supporters too. The one that I started doing at first was a progressive cleanse which kind of eased you into it. You started off with one week of really healthy, whole foods. Nothing processed or fried or overly sweet or salty, just natural, healthy food. The next three days were just eating bland, soft foods like oatmeal, overly steamed vegetables, and broth based soups. Then for seven days, there is a series of six juices that you drink each day. This was really hard for me because by the time I got through the first week and a half, I was already so bored that I really wanted food. I could only ever get through three or four days of the juice before I broke down and ate real food. I never actually was hungry, but I craved actually chewing food and eating. I also didn't like that it was the same six juices every day. It just got boring.
This time I started doing things differently. Rather than preparing for a week, I jumped right in and started with the juice right away. I already eat pretty healthy anyway, so that first week the only thing that's different from what I usually do is eliminating alcohol. This time, I went to the grocery store and I picked out fruits and veggies that looked yummy and fresh, rather than using the same ones everyday, I can switch up which ones I want. I'm also allowing myself to eat a couple pieces of fruit each day to not completely deprive myself and help me stick to it longer. I decided to add some natural peanut butter and unsweetened almond milk to my morning blend of banana and kale juice too since I've been working out a lot, and I don't want to pass out in hot yoga from not enough calories or protein or fat. The last thing that I've been doing a little differently is starting out each day with a big mug of warm water and lemon. It helps detoxify the body and alkalize your body. Sounds weird that lemon actually alkalizes, but it does. I do this pretty often anyway.
The fruit and veggies that I bought are: kale, cucumbers, watermelon, celery, carrots, lemon, lime, strawberries, apples, bananas, grapes and ginger. It's important to buy organic produce. Since you're detoxing, you don't want to fill your body with more chemicals. Especially because you can include the rinds and skins when you juice them, and most of these foods are on the dirty dozen list of foods that have high levels of chemical pesticides. You can combine them in your juices in any combination you like. I made kale, cucumber, celery and strawberry yesterday. Today I made watermelon and lime, definitely one of my favorite ones. I also really like carrot, apple and ginger.
I'm on day two of my cleanse, and so far, so good. I don't feel deprived at all. I've been eating so much, and so much rich food for the past two weeks, that I've really been craving clean, healthy food, so this is perfect for me. I'm going to try to stick to it for at least a week, so we'll see how that goes. I feel so much better already. I'll give you a full update in a week!! :)
Tuesday, August 14, 2012
Green and Clean!
A few weeks ago, I shared my homemade bath products (http://naturallyhealthyplease.blogspot.com/2012/06/why-i-went-through-can-of-dry-shampoo.html) with you guys and I think it's time for a little update.
With the homemade shampoo being a disastrous failure, I've stuck to baking soda as shampoo and vinegar as conditioner. Once every week or two, I use this really awesome shampoo, Jason's volumizing lavender. It smells sooooo good and there's no sodium lauryl sulfate. I'm obsessed with it. It's expensive, so that's why I only use it every once in awhile. I usually use it after I've slept with coconut oil in my hair. I need a little more heavy duty shampoo than just the baking soda, then my hair is soooo soft and smells really good. It's the little things, you know?? I stopped using the conditioner I made as a leave in conditioner because it went bad fast and it just took to much effort to keep making it. I find that I don't really need it anyway. I also got myself a natural bristle brush. It distributes the oils in your hair evenly so my hair has been super shiny and soft!
As for Dr. Bronner's soap, I don't know if I got a bad batch or what, but it left a kind of residue in my shower and my skin started to break out a little. I've read all kinds of reviews and talked to a bunch of people that use it and haven't heard any similar complaints. I think maybe I need to dilute it or something, or maybe I'll try the peppermint one. Everyone seems to use that one. Still, I couldn't use it anymore, but I found an awesome second choice. I've been using African black soap, and it cleared my skin right up! It's also great for cleaning. I would prefer to use something that's made a little closer to home (which is why I want Dr. Bronner's to work so bad!), but this is so amazing right now.
For my face, I'm using just the honey, and maybe once a week, I'll add some baking soda to it. I'm still using all my other products, and I love them!! They last a long time and they are much, much cheaper than buying products. The toothpaste especially has been awesome! My pearly whites are much brighter!
As for cleaning my house, I've been making an effort to be greener. The number one product I use for cleaning is plain old baking soda. I just sprinkle a little bit over whatever surface I'm cleaning and scrub it with a wet rag. It does a pretty fantastic job. For windows and mirrors, a little diluted vinegar works wonders. It makes everything bright and shiny. You can replace that nasty, chemical, artificially blue Windex with this. I started using the African black soap to clean my shower, and it did an amazing job. Plus it smells really good!! I'll probably keep using baking soda to clean it every week, and just use the black soap every once in awhile so I don't waste it. At $1 for a box of baking soda, you can't really find a cheaper way to clean! Apparently, you can dilute Dr. Bronner's soap and use it for all kinds of household cleaning, so I'll be trying that!
I'm much happier knowing that my house and my shower are greener and cleaner. There are no yucky chemicals going down my drain, and nothing that is going to put my health (or my pet's health!!) at danger in our cleaning supplies. I'm becoming more and more of a hippie everyday. ;)
I'm also making a vow not to buy anymore dangerous make-up or products that are tested on animals. I'm going to finish using what I do have, but some of my favorite brands are cruelty free and that's what I'll be using from now on (like Bare Minerals and Aveda). Here's a list of companies that don't test on animals! http://www.mediapeta.com/peta/PDF/companiesdonttest.pdf
That's all for now, but if you're reading and you have something you want to learn more about, let me know!! I would love to teach you all new, healthy things! :)
Birthday Feast
Sorry about the week-long hiatus, but I was busy celebrating my birthday!!! First of all, thank you to everyone who made my day (Ok, week) so special. You are all amazing! :) There's nothing that makes me happier than cooking for people (except maybe anything Mexican), so the day before my birthday, I threw a little dinner party (and I made Mexican food). I cooked the most delicious Mexican feast ever (Ok, maybe not the most delicious because it wasn't my mom's guac, but it was pretty tasty). I tried to make a lot ahead of time, but I still ended up being an hour late with all my food (worth the wait). My mom is a really amazing cook and she makes a similar feast for parties (she just made a delicious looking salsa bar for her friend's wedding).
We go to Cabo a lot, and when we go, we eat at Felix's restaurant. It is the best food I've ever had. Ever. They are famous for their margaritas, their salsa bar with 30 different kinds of salsa, and their carnitas. Spencer, the owner, is a cool old hippie from California. He sends a newsletter out with some of his recipes and my mom has recreated them. She showed me her magical ways and we've each added our own twists to Spencer's classics. I'm not going to share the carnitas recipe because it's definitely not a health food, and then it wouldn't be so awesome when I make it. :) I'm also not going to share my mom's famous guacamole recipe because it's hers and it's awesome and I'm going to be a little selfish and keep it to myself. But I will share a couple of the recipes I made. The sweet potato recipe is already posted so check out my previous posts!! Here's what I did: Carnitas, Chicken and Steak Fajitas, Mexican Roasted Sweet Potatoes, Homemade Refried Beans, Black Beans, Roasted Corn and Black Bean Salsa, Smokey Jalapeno Salsa, Creamy Cucumber Salsa, and Guacamole. I also made some sauteed veggies and brown rice.
We go to Cabo a lot, and when we go, we eat at Felix's restaurant. It is the best food I've ever had. Ever. They are famous for their margaritas, their salsa bar with 30 different kinds of salsa, and their carnitas. Spencer, the owner, is a cool old hippie from California. He sends a newsletter out with some of his recipes and my mom has recreated them. She showed me her magical ways and we've each added our own twists to Spencer's classics. I'm not going to share the carnitas recipe because it's definitely not a health food, and then it wouldn't be so awesome when I make it. :) I'm also not going to share my mom's famous guacamole recipe because it's hers and it's awesome and I'm going to be a little selfish and keep it to myself. But I will share a couple of the recipes I made. The sweet potato recipe is already posted so check out my previous posts!! Here's what I did: Carnitas, Chicken and Steak Fajitas, Mexican Roasted Sweet Potatoes, Homemade Refried Beans, Black Beans, Roasted Corn and Black Bean Salsa, Smokey Jalapeno Salsa, Creamy Cucumber Salsa, and Guacamole. I also made some sauteed veggies and brown rice.
Chicken Fajitas
3 lbs boneless, skinless chicken (I used a mix of thighs and breasts)
Juice of 2 limes
3 tbsp olive oil
3 cloves of garlic, minced
1 tsp dried oregano
1/2 tsp cayenne pepper
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
Combine all ingredients in a container and let the chicken marinate for at least 1 hour, but up to 6 hours. When you're ready to cook, grill the chicken until it's cooked through. Mine took about 5 minutes on each side on a hot grill pan. Let the chicken cool and slice it thin. Serve with sauteed bell peppers and onions.
Refried Beans
1 lb dry pinto beans
1 red bell pepper, cut into large chunks
1 large onion, cut into chunks
5 cloves garlic, halved
1 tbsp cumin
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tsp salt
1 tsp black pepper
1/4 cup olive oil or vegan butter
Overnight, soak the beans in enough water to cover. The next day, drain and rinse the beans. Add all the ingredients to a large pot and add enough water to cover. Bring the water to a boil and then turn down to a simmer. Cook until the beans are tender, about an hour. Puree the beans in a food processor. Heat the oil in a large pan over medium high heat. Add the beans to the pan and cook for 10 minutes until some of the moisture has evaporated. Add additional seasoning if needed.
Roasted Jalapeno Salsa
This one is adapted from Spencer's recipe. I just made mine a little healthier.
1 cup lowfat sour cream
2 1/2 cups nonfat Greek yogurt
3 jalapenos
1 onion
1 head garlic, unpeeled
2 tbsp olive oil
1/2 tsp salt
Heat the oven to 400 degrees. Peel the onion and wrap in foil with 1 tbsp of the oil. Wrap the garlic in oil with the other tbsp of the oil. Roast the garlic and onions for 10 minutes, until they are soft. Meanwhile, turn on a burner on the stove to high, and CAREFULLY, using tongs, blacken the skins of the jalapenos. Let them cool for a minute, then, running them under cold water, peel the skins off, leaving the soft flesh. Depending on how spicy you want yours, you can remove the seeds. If you want it spicier, leave them in. I usually remove half the seeds. They peel out really easily if you just run the back of your knife along the inside. Put this in a food processor with the onion and garlic. The garlic can be easily squeezed out of the skin right into the food processor. Add the salt and blend until creamy. Combine with the sour cream and yogurt. My favorite dip of all time.
Creamy Cucumber Salsa
Also Spencer's, but again a little healthier. I always make it with the creamy jalapeno one because it uses the same ingredients and the coolness goes really well with the spiciness of that one.
1 cup lowfat sour cream
2 1/2 cups non fat Greek yogurt
1 cucumber, diced
1/4 cup chopped fresh cilantro
juice of 2 limes
1/2 tsp salt
Combine everything in a large bowl and eat!! Yummmm
I hope you enjoy!! If you love Mexican food as much as I do (which is unlikely), you will love these. Let me know how your recipes come out!!!
Tuesday, August 7, 2012
Easy Peasy Vegan Peach Cobbler
I am having a grumpy day. Probably because I haven't really slept all weekend and I am exhausted, but I'm very easily agitated today. I decided to fix my mood with a nice long run, some yoga, and a little sweet treat. I had some peaches in the fridge and the rest of my dessert supplies were pretty slim, so peach cobbler it is. I wanted to avoid gorging myself on eight pounds of cobbler while watching Lifetime movies, so I made a single serve cobbler in a coffee mug. Perfection.
Vegan Peach Cobbler
2 cups sliced peaches (1 1/2 - 2 peaches)
1 tsp whole wheat flour
1 tsp + 1 tsp vegan sugar
1/2 tsp + 1/2 tsp vegan butter (or coconut oil)
2 tbsp rolled oats
1 tsp slivered almonds
pinch of cinnamon
Preheat your oven to 400 degrees. Heat 1/2 tsp of the butter in a small pan. Add the peaches, the flour, and 1 tsp of the sugar and cook for 4-5 minutes over medium heat until a syrupy glaze forms. In a small bowl, combine the remaining ingredients. Place the peaches in a coffee mug, and top with the oatmeal mixture. Bake for 8 minutes or until the top is brown and crispy. Top with some yummy coconut milk ice cream (I'm obsessed with SoDelicious vanilla no sugar added coconut ice cream).
Enjoy your cobbler on the couch with a lifetime movie. Preferably one including a delicious Spanish man (Ay Dios mio, I'm in love). My run and my cobbler helped cheer me up (although I think it was mostly due to Javier Bardem).
Vegan Peach Cobbler
2 cups sliced peaches (1 1/2 - 2 peaches)
1 tsp whole wheat flour
1 tsp + 1 tsp vegan sugar
1/2 tsp + 1/2 tsp vegan butter (or coconut oil)
2 tbsp rolled oats
1 tsp slivered almonds
pinch of cinnamon
Preheat your oven to 400 degrees. Heat 1/2 tsp of the butter in a small pan. Add the peaches, the flour, and 1 tsp of the sugar and cook for 4-5 minutes over medium heat until a syrupy glaze forms. In a small bowl, combine the remaining ingredients. Place the peaches in a coffee mug, and top with the oatmeal mixture. Bake for 8 minutes or until the top is brown and crispy. Top with some yummy coconut milk ice cream (I'm obsessed with SoDelicious vanilla no sugar added coconut ice cream).
Sorry it's blurry, I couldn't contain myself long enough to take a picture.
Enjoy your cobbler on the couch with a lifetime movie. Preferably one including a delicious Spanish man (Ay Dios mio, I'm in love). My run and my cobbler helped cheer me up (although I think it was mostly due to Javier Bardem).
Thursday, August 2, 2012
Wednesday Dinners are Backkkk
After too long without the famous Wednesday dinners, a reappearance was made!! I love having everyone over to cook for so I was missing my weekly dinner parties. My favorite trait that I inherited from my mom is the inability to just cook for a couple people. We cook for about 20 people every time we make something. No matter how many people I have over, there are always leftovers. Delicious yummy leftovers that last a week. Last night's menu was steak with mushroom wine sauce, garlic and lemon potatoes, caprese salad, and bacon wrapped asparagus. For my vegetarian version, I made grilled eggplant steaks and lemon grilled asparagus. And for dessert, I made a vegan pound cake with sliced strawberries and coconut creme (sorry no pictures of that, it was gone before I could take one). So here are my recipes for the return of Wednesday dinner (p.s. You should probably come to dinner next week for a special birthday edition of Wednesday dinner!!).
London Broil with Mushroom Wine Sauce
1 London broil (you can use any kind of steak you want, but this one cooks quickly and is easier to serve for a crowd)
1 tbsp olive oil
1 tsp dried rosemary
Salt and pepper to taste
1 1/2 onions, sliced thin
2 pounds mushrooms, sliced thin (I just used baby portabella, but whatever looks good at the store will work fine)
3 cloves garlic, minced
1/2 bottle red wine
3 tbsp grapeseed oil
Black pepper to taste
Heat the oven to 350 degrees. Line a baking sheet with foil (for easy clean-up). Rub the steak with the olive oil, salt, pepper and rosemary on both sides. Place it on the baking sheet and put it in the oven for about 30 minutes, or until it's cooked to your desired doneness (This can be done on the grill too, and it would be better, but I don't have a grill at my house and didn't feel like walking to the pool to use one). For the sauce, heat the grapeseed oil in a large pan. Add the onions and cook for 10 minutes, until they start getting soft. Add the garlic, mushrooms, and pepper. Cook for another 5 minutes. Add the wine and simmer for 10 more minutes, until the sauce reduces. For a creamier sauce, you can add 3 tbsp of (vegan or not) butter at the end. Slice the steak into thin strips and pour the sauce over it. Since I wasn't eating the steak, I made myself some eggplant steaks. I cut an eggplant into 1 inch thick rounds, brushed them with a little olive oil, and put them on my grill pan over high heat for about 3 minutes on each side. I topped these with the mushroom sauce.
Garlic and Lemon Potatoes
2 pounds mini red potatoes
4 cloves garlic, minced
1/4 cup parsley, chopped
1/2 grated frozen lemon (I always keep a lemon or 2 in the freezer and just use my box grater to grate it)
1/4 cup vegan butter
1/2 cup unsweetened, plain almond milk
Salt and pepper to taste
Peel the skin off half the potatoes, leave them on the other half. Half or quarter them so they are all about the same size. Put them in a large pot and cover them with cold water. Bring the water to a boil, and cook until the potatoes are tender, about 10 minutes. While they're cooking, use a tsp of the butter to sautee the garlic in a small pan over medium heat. It burns easily so watch it carefully and just cook it about 4 minutes, until it's soft. To check if the potatoes are done, poke them with a fork. If they fall off the fork easily but still keep their shape, they're done. When the potatoes are done, drain them and add the remaining ingredients. I like to keep some texture with mine, so I just mashed them up with a fork (a potato masher is on my birthday wish list).
Bacon Wrapped Asparagus
I shared this recipe once before, but it's worth repeating.
1 bundle of fresh asparagus
1 package (about 16 slices) bacon
1 tbsp sugar
1/2 tsp cayenne pepper
1/2 tsp black pepper
3 tbsp balsamic glaze (I cheated and used store bought, but it's super easy to make. Just take 1 cup balsamic vinegar, and heat it over medium low heat, until it gets thick and syrupy.)
Heat your oven to 350 degrees if it's not already there. Line a cookie sheet with foil and place a cooling rack over the top of it. This way, the bacon fat will drain onto the pan and the bacon will stay crispy. To prep the asparagus, cut the woody ends off, about 1 inch from the bottom (Save these to make cream of asparagus soup, recipe to come!) Take 3 spears of the asparagus, and wrap 1 slice of bacon around your little bundle like a corkscrew. Place it on the cooling rack over the cookie sheet. Repeat this until you've used all the bacon. Sprinkle your little bundles with the sugar, cayenne pepper and black pepper, and bake until the bacon is cooked through, about 20 minutes. When it's done, arrange on a plate and drizzle the balsamic glaze over the top. For my asparagus, I just grilled it on my grill pan over high heat for 4 minutes and squeezed some fresh lemon juice over the top. Delish.
Caprese Salad with Avocado
5 ripe avocados, sliced
5 large tomatoes, sliced
1/4 cup fresh basil, julienned (or chiffonade if you want to be fancy)
1 lb. fresh mozzarella, sliced into rounds
3 tbsp olive oil
1/4 cup balsamic glaze
Simply arrange the tomato, avocado, and mozzarella into rows on a platter. Sprinkle the basil ribbons over the top, then drizzle with the oil and balsamic. That's it! Super easy and really pretty.
Vegan Pound Cake
This is probably the easiest recipe I've ever made.
2 cups whole wheat pastry flour
1 tbsp baking powder
1/2 tsp salt
1 14 oz. package soft tofu
1/3 cup vegan butter
1 cup agave
1 tsp vanilla extract
Heat your oven to 350 if it's not already there. Lightly grease a cake pan. I used a 10 inch round spring form pan, but I would have liked to use a loaf pan. In a large bowl, cream the tofu, butter, agave, and vanilla together. In a separate bowl, sift together the flour, baking soda, and salt. Add the dry ingredients to the wet and mix well. Pour the batter into the pan, and bake for 35 minutes or until a toothpick comes out clean. I topped mine with fresh sliced strawberries and coconut creme (leave 2 cans of full fat coconut milk in the fridge for a couple hours, separate the butter that forms on top and blend it with 1/4 cup powdered sugar). Bomb.com
So come over next Wednesday for dinner. I'll probably be making Mexican because we all know about my obsession with all things South of the Border. ;)
London Broil with Mushroom Wine Sauce
1 London broil (you can use any kind of steak you want, but this one cooks quickly and is easier to serve for a crowd)
1 tbsp olive oil
1 tsp dried rosemary
Salt and pepper to taste
1 1/2 onions, sliced thin
2 pounds mushrooms, sliced thin (I just used baby portabella, but whatever looks good at the store will work fine)
3 cloves garlic, minced
1/2 bottle red wine
3 tbsp grapeseed oil
Black pepper to taste
Heat the oven to 350 degrees. Line a baking sheet with foil (for easy clean-up). Rub the steak with the olive oil, salt, pepper and rosemary on both sides. Place it on the baking sheet and put it in the oven for about 30 minutes, or until it's cooked to your desired doneness (This can be done on the grill too, and it would be better, but I don't have a grill at my house and didn't feel like walking to the pool to use one). For the sauce, heat the grapeseed oil in a large pan. Add the onions and cook for 10 minutes, until they start getting soft. Add the garlic, mushrooms, and pepper. Cook for another 5 minutes. Add the wine and simmer for 10 more minutes, until the sauce reduces. For a creamier sauce, you can add 3 tbsp of (vegan or not) butter at the end. Slice the steak into thin strips and pour the sauce over it. Since I wasn't eating the steak, I made myself some eggplant steaks. I cut an eggplant into 1 inch thick rounds, brushed them with a little olive oil, and put them on my grill pan over high heat for about 3 minutes on each side. I topped these with the mushroom sauce.
I told everyone to make the prettiest plate they could for a picture and this was the winner.
My vegetarian version.
Garlic and Lemon Potatoes
2 pounds mini red potatoes
4 cloves garlic, minced
1/4 cup parsley, chopped
1/2 grated frozen lemon (I always keep a lemon or 2 in the freezer and just use my box grater to grate it)
1/4 cup vegan butter
1/2 cup unsweetened, plain almond milk
Salt and pepper to taste
Peel the skin off half the potatoes, leave them on the other half. Half or quarter them so they are all about the same size. Put them in a large pot and cover them with cold water. Bring the water to a boil, and cook until the potatoes are tender, about 10 minutes. While they're cooking, use a tsp of the butter to sautee the garlic in a small pan over medium heat. It burns easily so watch it carefully and just cook it about 4 minutes, until it's soft. To check if the potatoes are done, poke them with a fork. If they fall off the fork easily but still keep their shape, they're done. When the potatoes are done, drain them and add the remaining ingredients. I like to keep some texture with mine, so I just mashed them up with a fork (a potato masher is on my birthday wish list).
Bacon Wrapped Asparagus
I shared this recipe once before, but it's worth repeating.
1 bundle of fresh asparagus
1 package (about 16 slices) bacon
1 tbsp sugar
1/2 tsp cayenne pepper
1/2 tsp black pepper
3 tbsp balsamic glaze (I cheated and used store bought, but it's super easy to make. Just take 1 cup balsamic vinegar, and heat it over medium low heat, until it gets thick and syrupy.)
Heat your oven to 350 degrees if it's not already there. Line a cookie sheet with foil and place a cooling rack over the top of it. This way, the bacon fat will drain onto the pan and the bacon will stay crispy. To prep the asparagus, cut the woody ends off, about 1 inch from the bottom (Save these to make cream of asparagus soup, recipe to come!) Take 3 spears of the asparagus, and wrap 1 slice of bacon around your little bundle like a corkscrew. Place it on the cooling rack over the cookie sheet. Repeat this until you've used all the bacon. Sprinkle your little bundles with the sugar, cayenne pepper and black pepper, and bake until the bacon is cooked through, about 20 minutes. When it's done, arrange on a plate and drizzle the balsamic glaze over the top. For my asparagus, I just grilled it on my grill pan over high heat for 4 minutes and squeezed some fresh lemon juice over the top. Delish.
Caprese Salad with Avocado
5 ripe avocados, sliced
5 large tomatoes, sliced
1/4 cup fresh basil, julienned (or chiffonade if you want to be fancy)
1 lb. fresh mozzarella, sliced into rounds
3 tbsp olive oil
1/4 cup balsamic glaze
Simply arrange the tomato, avocado, and mozzarella into rows on a platter. Sprinkle the basil ribbons over the top, then drizzle with the oil and balsamic. That's it! Super easy and really pretty.
Isn't it pretty?!
Vegan Pound Cake
This is probably the easiest recipe I've ever made.
2 cups whole wheat pastry flour
1 tbsp baking powder
1/2 tsp salt
1 14 oz. package soft tofu
1/3 cup vegan butter
1 cup agave
1 tsp vanilla extract
Heat your oven to 350 if it's not already there. Lightly grease a cake pan. I used a 10 inch round spring form pan, but I would have liked to use a loaf pan. In a large bowl, cream the tofu, butter, agave, and vanilla together. In a separate bowl, sift together the flour, baking soda, and salt. Add the dry ingredients to the wet and mix well. Pour the batter into the pan, and bake for 35 minutes or until a toothpick comes out clean. I topped mine with fresh sliced strawberries and coconut creme (leave 2 cans of full fat coconut milk in the fridge for a couple hours, separate the butter that forms on top and blend it with 1/4 cup powdered sugar). Bomb.com
Here's the full spread! Heyyyy Lauryn (being a creeeeeep)
So come over next Wednesday for dinner. I'll probably be making Mexican because we all know about my obsession with all things South of the Border. ;)
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