It’s a lovely 106 degree day in sunny California. I’m craving something a little sweet and savory, something on the healthier side (obvi) since you know, bikini season.
I glance around the kitchen and see the bowl full of fresh zucchini I just procured, mmmm… zucchini bread would do the trick but there is no FREAKING way I am going to turn the oven on in this heat.
I rummage around the fridge and pull out the following: plain greek yogurt, blueberries and I grab the granola from the cabinet. I guess I’ll just make a dumb old parfait.
I know what you’re thinking, “thats the best you can come up with? Where is your creativity? Where is the inspiration?” Well I’ll tell you where it is, burned up by this scorching heat!
Then it hit me, why don’t I turn this dumb parfait into a frozen treat! Feeling motivated I grab the raspberry infused honey I picked up from my local farmers market (yes it is as delicious as it sounds), some vanilla extract, some walnuts and what the hell some chocolate chunks too. What I concocted next is a slightly sweet, a little savory, and definitely crunchy frozen treat that you can eat and not feel guilty about. So without further ado… here is my Frozen Parfait Bark recipe.
*as always the measurements are pretty much a guess-timate(more…)
Beets are the root vegetable that are truly amazing to me. The colors are amazing and they are so versatile! Pickled, as a salad with goat cheese, roasted on their own… I just love them.
This roasted beet hummus takes hummus to a new level of awesome. The subtle beet flavor makes regular hummus not so regular and just look at that color! I also roast the garlic. This gives garlic flavor without having the harshness of raw garlic. Beet hummus is great on toast, as a dip with pea snacks or pretzels, on salad…really you could eat it with a spoon. After the roasting, it takes no time to whip up in your food processor. If you don’t have a food processor, get one. It’ll change your foodie life.
1 medium beet
4 large cloves of garlic
1 can chickpeas (drained)
1 1/2 lemon juice (fresh squeezed)
2 TBSP tahini
Sea salt to taste
Pepper to taste
Garlic powder to taste
Cayenne pepper to taste
Preheat oven to 400F.
Toss beets in a little olive oil and season with a pinch of sea salt.
Roast beets and garlic (leave skin on garlic) for about 15 minutes or until beets are soft.
Add roasted beets and garlic (skin removed) to food processor with chickpeas, tahini, lemon juice, spices and a few drizzles of olive oil.
As the processor works it’s mixing magic add more olive oil until it forms into the consistency you like.
Taste and add more seasoning as needed. That’s it! Enjoy!
Tip- To make smoother hummus put chickpeas in a medium bowl and fill up to where chickpeas are covered with about an inch of water. With fingers, mix around/roll and squeeze gently to remove skins from the chickpeas. Don’t squeeze hard enough to break the chickpeas, but just enough where the skin will slide off. You’ll quickly get the hang of it once you do a few. I get really OCD with this but don’t worry about getting every single one off! Voila! Smooth hummus!
I’m just a girl who loves food, making food and getting inspired by food I see on social media—especially when the food is being eaten by my favorite hero, the adorkably charming Chris Pratt. He has been posting his snacks on Instagram in a funny, tortured cause he has to get in shape kind of way, which I of course couldn’t help but watch. If you guys are not familiar with his little #WHATSMYSNACK videos then you need to go watch them like now. I’ll wait.
Now that you are all caught up with what I am talking about, the snacks he is posting actually look pretty tasty. I was drawn to the cucumber egg roll. Now I have no real idea what is in his but I figured I could recreate a version and make my own #WHATSMYSNACK.
Without further ado… Here is my Chris Pratt-inspired cucumber egg roll snack.
I love eating food, but when all that noshing is for a good cause, it tastes even better. That is exactly what happened last weekend at the Garden To Table Dinner hosted byIndependence Gardens. Sarah Allen is a first grade teacher at a school with a high percentage of economically disadvantaged students. The students live in an area referred to as the “food desert” because of the lack of grocery stores within walking distance from their homes. The need for access to healthy foods and the knowledge of nutrition is heartbreakingly real. When she heard about Independence Gardens and their mission she knew she had found the perfect partner. I am a first grade teacher as well. I have seen first hand the effect lack of nutrition can have on children. I was beyond excited to receive an invitation from Chonnie Richey, Founder of Independence Gardens, to attend the event.
The six course menu was inspired by the fruits and vegetables growing in the community schools gardens and each course was cooked by a different local chef. It was an absolutely beautiful night to eat outside and the entertainment put on by the students was stellar.
The East Fremont section of Downtown Las Vegas is a special place. Business owners have worked hard to nurture an environment that makes tourists feel welcome, while giving locals a much-needed sense of community. Chef Donald Lemperle’s VegeNation is one of my favorite places in town, and he’s serving up plant-based global flavors, that are both beautiful and delicious.
Many products on the menu are sourced locally, like the cashew cream-based Virgin Cheese, and French Press service from Frankly Good Coffee. You won’t want to miss their fresh “juicetails” – their Sangria is perfect for brunch.
Journeyman’s Food + Drink is a restaurant that will be opening up in a few months (alongside Citizen Kitchen) at the Hotel Fullerton in Fullerton, CA. Executive Chef Zach Geerson (of Citizen Kitchen) will be spearheading Journeyman’s and is giving his fans a taste of what’s to come, with his private wine pairing dinners. If you are wondering why it’s going to be called Journeyman’s, Chef Zach explains, “We thought it was embodying how we feel about our craft to say that we are constantly Journeymen.”
Chef Zach has already hosted three precursor wine pairing dinners since November of last year. The first dinner series, “A Trip to Spain” embodied dishes reminiscent of a vacation in Spain such as the Tortilla Española Spanish, Grilled Octopus, Paella en Su Tinta, and Quail in Grape Leaf.
The second series was called “Five” because it consisted of five dishes, using five ingredients, cooked five different ways. The main ingredients that were consistent of the dishes were duck, almond, beet, cocoa, and honey. I thought the most unique dish was the Almond Bisque. One wouldn’t think that the ingredients chosen would go well together, but they did. The Beet Salad was very flavorful. I am not a huge fan of beets, but lately, they’ve been growing on me. Next, there was the Cocoa Agnolotti and the texture of that pasta was incredible. The Duck Breast was outstanding- I could have had that as my main entree and be satisfied. Now to my surprise the Honey Red Velvet Cake also contained the five ingredients, and I did not expect to enjoy it as much as I did. You could taste just a hint of the smokey duck.
This is not a joke or an April fool; Macy’s Culinary Council is hosting world renowned blogger, James Beard nominated author, and recipe developer Gina Homolka of Skinnytaste on Saturday, 4/1 at 1:00 pm. Culinary Council is a collection of spectacularly talented chefs, pastry chefs, and food professionals that travel throughout the country and hold various tastings and demonstrations in Macy’s all over the U.S. Check with your local Macy’s to see if any are happening near you!
Demo attendees will listen to Homolka dish about some of her favorite “skinny” recipes as well as get to sample them.
I’m obsessed with this new (Crock-Pot) recipe, it turned out so much better than expected! Before settling in for the evening last night, I cut up my veggies, and when I woke up this morning, I sprayed my Crock-Pot with coconut oil (from Trader Joe’s), and tossed in my onions and peppers, added a pound of chicken, and spices.
You ever have those moments when you are starving, want something quick and you really want it to be healthy? That is me. all.the.time. I know you know what I’m talking about.
Enter this refreshing, zingy salad. I honestly eat this more times than I like to admit. I usually always have the ingredients on hand, it takes like 5 minutes to make, it keeps me full and its even boyfriend approved. So with out further ado…
To all the whipped cream lovers out there, no need to ever consume dairy whipped again or buy super expensive vegan whipped cream at a health foods store! Whipped cream made from coconut milk in a can has solved all these problems and more. Plus, I find it to be even more delicious than dairy whipped cream, which is so basic now ?
Spring is in the air, which means St. Patty’s Day isn’t too far behind. Though I’m not huge on going out and drinking all the whiskey (my liver isn’t Irish, I can’t hang), I am a fan of hosting a little shindig at my place.
I was trying to think of yummy Irish treats to make that didn’t involve corned beef, ham or any other meat-related item. I also didn’t want to mess with any food coloring to turn things green. I wanted something savory and something I could eat with my hands. Oh, and leaning more towards the healthy side. I know, I didn’t make it easy on myself! Then it hit me. Potato pancakes! That’s an Irish tradition I can get behind. How do I make those healthy you ask? Well instead of a traditional potato I used a sweet one. I wanted to incorporate something green so I grabbed a Granny Smith apple. Hmmm… what else could I add to this concoction? I looked at my fruit/veggie basket and saw a sweet onion. That will work! Trust me, I know those things do not sound like they go together and at this point I was just winging it, but surprisingly enough they turned out AMAZING.
Greens & Lemons is a friendly, healthy restaurant in an unassuming strip mall in Mission, Texas. They have lots of vegan and gluten free options, as well as delicious juices made in-house. My friend and I dined there 3 times in just a week! So if you live in the Rio Grande Valley of Texas or ever find yourself traveling through, check this place out.