Weekly Food Summary

Breakfast lures me out of bed in the morning. Well, also, a certain demanding canine that needs relieving. Mostly, though, it's food. And the first meal of the day is my favorite. For me missing breakfast is equivalent to missing dinner for others. 

First up, is my breakfast staple: Oatmeal. I always use rolled oats and sometimes mix in steel oats. A little secret to cooking steel oats is soaking them the night before. In the morning, I add rolled oats for different textures. Throw in some nuts, dried fruit, cinnamon and fresh fruit, it's ready in less than ten minutes.  

Another favorite is pancakes. I like to make multigrain or buckwheat, but my boo is a sucker for buttermilk. This was Sunday morning breakfast. I added agave nectar and fruit. He did not. To each his own, but my way tastes better!

Broccoli needed a slight makeover. I decided to roast the little florets with olive oil, onions, and breadcrumbs. I topped it off with fresh parm. Broccoli did not know it had the potential for seconds. 

This Moroccan Dish is simple, satisfying, and amazing. Courtesy of Jamie Oliver, who is indeed one inspiring chef. His philosophy on revolutionizing food is motivating and admirable. I tweak the recipe a little. I swap the fava beans for garbanzo. I also added some edamame and omitted the shrimp. He suggests couscous, but again the man prefers brown rice. Easy compromise. 

This is not my own work. the credit belongs to the chef at Piccolo in Georgetown. Homemade ravioli stuffed with mushrooms, sprinkled with sage in a black truffle oil. Just writing those words raises my pulse. Italian is not my favorite food, but this dish is! I actually eat very slow and savor each bite. This is not an easy practice for me. 

I have some pretty nasty, and by nasty, I mean delicious recipes planned for Thanksgiving. Wish you could partake. What will you all be cooking?

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It's a tough decision: cooking or eating. Well, maybe it's not that difficult. I can always eat, but sometimes pass on cooking.

Becoming a vegetarian four years ago forced me to explore the kitchen. In doing so, a chef was born. At least my mom thinks so. Not only did a love for cooking develop, but a suppressed and distressed health nut emerged {more on that later}.

Cooking/preparing breakfast, lunch and dinner is a description of my perfect day. Incorporate an intense cardio-interval regime (or Tracy Anderson), followed by equally energetic shopping and you're guaranteed my first born. Now that I've spilled my secrets, let's continue. 

Back to food, our sustenance and life supporter. Please stay tuned for my weekly recap of fun, healthy, simple recipes. A food diary, if you will. And remember unlike our shoe collection, Fashionistas, we only have one body.

Post work out shake or start the morning with a Green Smoothie: almond milk, strawberries, banana, handful of spinach, scoop of protein. 

I eat oatmeal (not instant!) for breakfast 80% of the time. So here's a twist: Baked Oatmeal. I found the recipe on Lottie + Doof. Delicious! 

Granola bread with peanut butter and fresh raspberries! Simple and mhhmmm. 20% morning.

Apple Balsamic Salmon: marinade Salmon in Apple Cider Vinegar, Balsamic and Apple Sauce with S&P, garlic, and onion. Bake for 15 minutes and tad ah! Done. Potatoes confit: sauté with onion, garlic,   and sliced almonds. Cover the potatoes with your choice of milk, I chose almond. Let it boil for a few minutes and then cover and simmer until potatoes are done. Green Salad: spinach, onion, tomato, cranberries.

Quino and Black Bean Salad: 1/2 cup of quinoa and one cup light coconut milk. Let that cook like you would rice or other grains. Add spinach, walnuts or almonds, onions, EVOO and mix in some black beans. Baked Plantains: Slice plantains, drizzle EVOO, add salt and pepper, bake for 7 minutes on 375. Flip the plantains for another 5 minutes or until golden. 

Kale Vegetable Soup: this was the basic recipe. I deviated from it a little. I replaced the white beans for garbanzo beans, added sweet potato and blended a can of whole peeled tomatoes for the base.

Suddenly off! on this fine Monday

just as the title states, suddenly I have Monday[today]off. Here's what I've decided to do with my schedule now free.

I am going to alter some thrift finds. 

Made some sweet potato fries for lunch. Sprinkled with cinnamon and salt-yum!

Going to work out! Hopefully, I can look like Kate Hudson here. This makes me laugh.

Some other options for today: photo shoot, cuddle with the pup, figure out photoshop... hmmm

buh-bye!

weekly recipe

When I feel the first chill of autumn, I like to warm up with my hearty, vegetable Lentil Soup. It's very satisfying, yet healthy and simple. I use whole, fresh, unprocessed ingredients to ensure the best quality and flavor. Bottom line: it's cheap, healthy and satisfying.

Lentil Soup

1 cup of lentils
2 cups of water possibly more as the beans absorb the water
2-3 carrots, chopped
2-3 celery stalks, chopped
1/2-1 small onion
2 garlic cloves
2 tablespoon of cumin
1 teaspoon of paprika
1 teaspoon of thyme
3 bay leaves
pinch of red pepper flakes
salt and pepper to taste

Rinse the lentils thoroughly. Put lentils in a pot and cover with water, leaving plenty of water for the lentils to absorb. I like to soak them over night, but otherwise put on medium heat for an hour or two.  As you chop the vegetables and add it to the pot, continue to add water so it completely covers the soup generously.  Add all the remaining ingredients. Keep it on low heat for a few hours. Check it every hour or so and add water to get the right consistency. If you don't want to let it sit all day, you can turn it on higher heat and it will take an hour or so. Tastes best when it cooks all day. It really soaks up all the flavor. 

Add more garlic or garlic powder if you like. Also, I love cumin and red pepper flakes, so I put a lot. If you aren't sure about the measurements, add them slowly to your preference. Also, if I have other vegetable on hand, I like to throw them in there as well. I've added corn, tomato, mushrooms- all have been terrific. 

Don't forget, you can freeze it, too! 

fresh and tasty.

Lately, I have been playing chef. Cooking and experimenting with different ingredients and unusual combinations. It has been a great creative outlet- and enjoyable! Shopping at the various farmer's market  around the city ensures the freshest produce and makes completely satisfying meal. The pictures above give you a peek into my kitchen. 

Tri-color tomato and apple salad also has onion, shredded carrot, feta, olive oil, parsley and S&P served with sauteed figs and black beans.

Lettuce wraps filled with Turbot fish, black beans, avocado, feta, salsa topped with fresh peaches. 

The lettuce wraps were my favorite so far. Every bite was as good as the first one. Who wants to eat out when you can eat this?!

for the love of food.

If there is one common denominator among the human race it's food. Some eat simply to live, while others appreciate the art of cuisine.  I fall into the latter category. Now, I am no chef, but I love experimenting in the kitchen.  Living in New Orleans makes it difficult to find a bad meal, which can discourage at-home cooking. This past weekend I took pleasure in a more domestic environment. I was inspired first to make doughnuts (sweets are my ultimate weakness!) and second, pasta.  

After a nearly failed attempt with the doughnuts, it was a delicious success, and completely rewarding. Enjoying the fruit of your labor is satisfying. The key to doughnut making is lots of flour to combat that sticky, obnoxious dough. 

Normally, pasta isn't something I crave. Homemade pasta, although time consuming, is worth the effort. Last summer I acquired my mother's pasta machine and hosted an entire Italian-themed dinner party. It was fantastic -- Italian wine, caprese, antipasti, pasta, and of course, gelato.  No party this time, but great pasta. With help from Mark Bittman's How to Cook Everything Vegetarian, I accomplished this feat of pasta making. 

Explore your taste buds. Enjoy food and make a dish you love. Not one that is simply convenient.  Daily life can become robotic. Work, school, food, clothes- they blur together. So focus your interests and be intentional.