Meatless Monday: Rise + Shine Smoothie

There are a million smoothie recipes available.  Many of the smoothie recipes however rely on dairy, protein powders and too much sugar, all things I want to avoid.  My goal in a breakfast during the week is healthy and portable.  I usually eat my breakfast in the car while I take the boys to school.

Luckily, Andrea Bemis of Dishing up the Dirt is a master at putting whole foods into her smoothie recipes.  The Rise + Shine Smoothie recipe below has all of the things I need in the morning.  I found the recipe on the Barre3 website and it is delicious!

Rise + Shine Smoothie

Ingredients:

1 cup frozen blueberries

1 banana (ripe)

1 cup spinach/kale

1 Tbsp almond butter

1 Tbsp maple syrup (pure)

1 Tbsp ground flax seed

1/2 tsp cinnamon

1 cup water

Directions:

1. Add all ingredients to a blender, whirl away and enjoy!

Siggy-Q

Meatless Monday: Gluten Free Pizza

I love pizza.  I often dream about it. I don’t eat it very often because it contains two things that don’t do my body very good: simple carbs and cheese.  In order to satisfy my craving without throwing my eating habits out the window, I have found a couple of pre-made crusts but they don’t do the trick.  I came across this little gem in the Food & Drink section in “The Week”.  Nancy Cain’s cookbook: “Against the Grain” feature gluten free recipes born out of her son’s diagnosis of celiac disease.  There are lots of recipes for gluten free items (a lot of them are downright terrible) and this one is delicious!  I’m working a more in depth post about gluten free recipes so stay tuned.

Rainbow Chard and Kalamata Olive Pizza

For the Dough – makes two 12 inch shells

Ingredients:

2 cups tapioca starch

3/4 cup plus 1 Tbsp light buckwheat flour

1 tsp salt

1/4 cup EVOO, plus 1 Tbsp for brushing the dough

1 1/2 tsp active dry yeast

2 tsp sugar

1 large egg

Directions:

1. In a food processor, combine tapioca starch, buckwheat flour, and salt.  Pulse until blended.

2. In a medium saucepan, bring 1/4 cup oil and 1 cup water to boil, stirring constantly.  Immediately pour hot mixture into dry ingredients and process until it is moist with a sand-like texture.  Allow to cool 20 minutes.  Meanwhile, in a small bowl, combine yeast, sugar, and 1/3 cup warm water.  Allow to proof for 15 minutes.

3. Add yeast mixture to the dough and blend until combined.  Add the egg and blend until dough is smooth and comes together.  Allow it to arrest 20 minutes in a covered bowl.  Lightly grease a 12 inch pizza pan.

4. Dust your hands with tapioca starch.  Form the dough into a smooth bowl and divide in half, then roll each half into a ball.  Use your hands to gently spread the dough to desired size on a pan.  Create a rim at the edges by rolling dough under toward the center of the shell.  Lightly brush the shell, including the rim, with the remaining 1 Tbsp olive oil.  Let crust rest 15 minutes.

Chard and Kalamata Olive Topping (enough for one pizza):

Ingredients:

2 Tbsp caola oil

6 small white onions, sliced

3 large leaves of rainbow chard with stalks, cut up

1/2 cup shredded mozzarella

1/2 cup freshly grated parmesan

1/2 cup chopped kalamata olives

Directions:

1. Position rack in center of oven and preheat oven to 375.

2. In a medium saucepan, heat oil over medium heat.  Add onions and chard and cook until  stems are barely tender, about 10 minutes.  Spread sautéed vegetables evenly on shell.  Sprinkle cheese on chard and top with olives.

3. Bake directly on oven rack (or on a perforated pan0 for 25 minutes, or until cheese is lightly browned.

4. Slice and serve!

Siggy-Q

Meatless Monday: Pumpkin Chili

I’m ready for some comfort food tonight.  I’m not complaining but I’m running a little low on creativity and energy this morning.  We flew in from Kauai last night and didn’t get to 525c2b9a697ab06b1a009f1c._w.540_s.fit_bed until around 1 am.  I’m not sure why, but I wasn’t able to sleep past 6 am, which for me right now is 3 am.  I think I may be missing the roosters of Poipu Beach already.  More on that later.

So, here’s the recipe.  As you may remember, Andrea Bemis’ website called Dishing Up the Dirt is a favorite site of mine.  I found the following recipe via The Kitchn by clicking over from her site.  It’s delish!

Pumpkin Chili

Serves 8 to 10
3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard
2 medium turnips, about 3/4 pound
1/2 cup unsalted butter
1/2 cup olive oil
1/2 cup finely ground cornmeal
2 red bell peppers, chopped
1 large onion, chopped
6 garlic cloves, minced
2 tablespoons tomato paste
4 cups vegetarian broth
2 10-ounce cans diced tomatoes with green chilies, such as Rotel
2 16-ounce cans chili beans, drained
2 cups frozen corn
1 tablespoon chili powder
1 teaspoon cinnamon
1 teaspoon cumin
Several dashes vegetarian Worcestershire sauce
Salt and freshly ground black pepper, to taste
Balsamic vinegar, to taste
Chopped green onions, to serve
Shredded cheddar cheese, to serve
Sour cream, to serve

Peel the pumpkin or squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting!), then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife. (See our directions here on how to roast pumpkin and squash seeds.)

Peel the turnips and cut into 1-inch pieces.

In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.

Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer — a whole afternoon, if you have the time.)

Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.

Recipe Notes
Vegan & Gluten-Free Pumpkin Chili: Substitute olive oil for the butter and offer dairy-free toppings to make the chili vegan. The chili is naturally gluten-free, as long as all prepared ingredients are gluten-free.
Storage & Freezing: This chili freezes well, but it’s also a crowd pleaser, so we rarely have any left!

 

Siggy-Q

Aloha!

I’m taking the week off.

but it doesn’t mean I don’t love you. I’ll be unplugging for a week.

I’ll return on Monday, February 9th.

Cheers!

Quin

Eat This Now…Your Kids Will Love It

I’m always looking for ways to make one meal at night.  It is a struggle sometimes because Ryan and I like spicy foods and with Chase’s Geographic tongue (you’ll have to google it) I can’t always spice things the way I want to.  Plus, Chase and Andrew eat first and there are times when the dish I’m making has the dreaded: “serve immediately.”

I turned on the tv when I got home from running errands yesterday to find “The Chew” on and Daphne Oz and Mario Batalli were cooking together.  I’m a huge Mario fan so I thought I would delay my viewing of RHOBH.  Good call for me because they were making the recipe below.

These bad boys are delicious!  I froze some of them too.  I’ll bet they’ll be good with pasta for the boys.  Make them as patties and they could even be little sliders!

Ingredients:
CHICKEN AND CAULIFLOWER POPPERS
1 head Cauliflower (Cut into Florets)
3 Scallions (Sliced)
3 tablespoons Parsley (Roughly Chopped)
3 cloves Garlic
1 Tbsp Soy Sauce
1 pound Ground Chicken
Salt and Freshly Ground Black Pepper
Vegetable Oil (For Frying)
Marinara Sauce (For Dipping)

Directions:
1. In a food processor, combine cauliflower, scallions, parsley, garlic and soy sauce and puree until a chunky paste forms. Add in the ground chicken, salt and pepper and pulse until the mixture has evenly combined.
2. Heat a tablespoon of vegetable oil in a medium sauté pan over medium high heat. Using a small cookie scoop or rounded tablespoon, scoop the meatballs into the pan being sure not to crowd the pan. Cook on each side for 4-5 minutes.
Serve with marinara sauce or your favorite dip.

Siggy-Q

Captain and Poopsie Run a Race

Last fall, Captain (Ryan) started feeling his mortality and decided that before he turned 40 he wanted to run a marathon.  Poopsie

Initially I was planning on wearing this but decided otherwise

Initially I was planning on wearing this but decided otherwise

does not suffer from such delusions of grandeur.  Captain signed himself up for the AZ Rock and Roll Marathon in Phoenix.  At the same time, he signed Poopsie up for the half marathon.  Totally doable although daunting because of some recent injuries.

It was also a chance for the two of us to get away for a couple of nights.  Date nights are great, but to be able to wake up on my own without a child as my alarm clock is always appealing.

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Captain, have a shirt change and a smoothie donning his marathon finisher medal

Captain went at it full force.  He trained diligently and even bought a “runner’s” hat.  Poopsie secretly wanted Captain to buy those short running shorts that some male runners wear.  Long runs were reserved for weekends and luckily with a better schedule now that we live in Tucson, Captain was able to do tempo runs and sprints during the week.

Poopsie on the other hand, had some issues.  A torn meniscus coming back from Idaho needed rest.  Then as the short training runs started foot pain did too.  Not only in the left foot that has a bunion (Gross! Fat ladies in moo moos get bunions!), but tendonitis in the right foot kept runs shorter than they should have been and by the end of December things weren’t looking good.  The only saving grace was that Poopsie was stronger than ever from Barre3 classes and had even lost a couple of LBs in the last several months.

Post race hydrating

Post race hydrating

Going into the weekend, Captain was cautiously optimistic and Poopsie just wanted to finish, no matter how long it took.  Long story short, Captain finished strong (4:19:52) while listening to his body and walking when he needed to and Poopsie shaved a minute off her personal best (2:09:56).  Pretty remarkable if you ask me.

We saw a movie, had delicious pasta and walked around downtown Phoenix on Saturday night.  Sunday night met up with some friends (Amon and Priscilla) from Scottsdale for dinner.  We woke up Sunday morning, got massages and had a great lunch.  Just the two of us.

Siggy-Q

Feast Your Eyes

I know there are lots of diversions online these days.  Obviously.  You’re reading ATWTTL.  There is Facebook.  There is Twitter.

The Gorgeous Danielle Schaffer

The Gorgeous Danielle Schaffer

There is Instagram.  What is a gal to do with all of the great info out there?  To help you filter through some of that, I’m here! There are a few blogs that I can’t get enough of!  I want to share them with you!

City Girl Gone Mom – Danielle Schaffer is the author of this wonderful lifestyle blog.  She is a

dear friend who is a wife, mom, photographer, lighting designer, and complete fashionista.  She is my go to stylist.  I literally send her pictures and ask her to help me with my clothes.  Our husbands were both medical officers in the Navy and I met them 2 weeks after they had their first son.  We took dinner to them and they welcomed me into their home and I saw firsthand what a cool, gorgeous and fun couple they are.

 

The Glossy Lemon – Holly Gery is the author of this life-style blog.  My husband Ryan, Holly, and her older sister Jennifer all grew up in Ketchum, ID.  Jennifer is a dear friend of mine and also has a great sense of style.  The Glossy Lemon showcases Holly’s lovely sartorial smarts.  She’s a

The Lovely Holly

The Lovely Holly

working mama and has a keen eye for the put together but not trying to hard style.  She has a great page titled: Daily Reads, which has other great style blogs that cover the range fashion situations from office to dreamy glamour.

B Spot Girls – Wondering what new beauty products to try?  This website and its four testers are all friends from boarding school…just like Sarah and me.  Actually, it is the same boarding school.  I read about their blog in our alumni magazine and have been reading their creative, honest and clever reviews of some of the best products out there!  By the way, their review of Trish McEvoy’s mascara sold me on it.B Spot Girls Logo FINAL

I would be remiss to not mention something about my favorite subject: FOOD!  I have two.

tori-photo_square

Tori Avey of Shiksa in the Kitchen

The Shiksa in the Kitchen – Tori Avey’s delicious blog is inspired by her status as a shiksa in the kitchen.  As a shiksa myself, I logo_op6appreciate her effort to honor Jewish traditions, through food.  This site is my go-to along with Chabad.org for getting all of the details right during Jewish holidays.

Dishing Up the Dirt – Andrea Bemis is a blogger and farmer.  I first came across her recipes through the recipe section on the Barre 3 app.  The recipes are balanced, not complicated and best of all: DELICIOUS!  I have not been disappointed with a single recipe I have made.  I have shared several on this blog.  Check her out, you won’t be disappointed.

The last and most recent find is Rebecca Egbert.  I follow her on Instagram.  I overheard someone talking about her at my Barre3 class and a couple of hours later, my dear friend sent a text telling our thread of friends that we should check her out.  My friend Molly’s exact words were: “She’s a badass.”  I knew I had to see what she’s all about.  She has a wonderful site.  Last week (her January 5th posting), she had a post that really spoke to me.  As I approach my 39th birthday it was appropriate. Take a look at it.   But the line that really stuck out is the following:

“Developing your own style of mothering is equally important as having support to help you with all the adjustments of early

"Badass" Rebecca Egbert

“Badass” Rebecca Egbert

motherhood.”

Speak it Rebecca!  Thank you.  I am still developing my style and I’m almost 5 years into this thing.  So, to all of you mothers out there: be confident, be vulnerable, be present, be realistic, just be.

Happy Reading!

Siggy-Q

Meatless Monday: Carrot, Cumin, and Cauliflower Soup

IMG_0169

Simmering the soup!

With the new year in full force I have been pretty darn motivated to make healthy choices and be mindful of how food makes me feel.  I have been abstaining from alcohol completely, which I know, is a surprise.  There are many days when a St. Germain cocktail or a glass of Pinot Noir would go well with the day.  But I made a promise to myself to abstain during the majority of the month of January.  Ryan is running a full marathon and I am running a half marathon next weekend, so I felt it was a good choice to refrain from drinking.

Ryan requested that I make more soups in the new year.  So, soup it up I have.  Chilis, stews, broths, and pureed soups are great because they warm you on a cold night and are easily digested. After eating just one bowl of this soup, though I wanted more because it tasted so good, physically, I was sated.  This recipe is from the book: Clean Eats.  I have posted several recipes from this book and from the Clean blog.  I highly recommend subscribing to the newsletter and buying the books: Clean and Clean Eats.  Though doing the cleanse associated with the books is not in the cards for me right now, I love the recipes and will continue to keep them in the rotation.

 

Carrot, Cumin, and Cauliflower Soup

Soup for two.  Garnish the soup with parsley and pumpkin seeds.  Ryan also added crushed red pepper flakes for heat.

Soup for two. Garnish the soup with parsley and pumpkin seeds. Ryan also added crushed red pepper flakes for heat.

Ingredients:

2 Tbsp coconut oil

1 medium red onion, chopped

2 garlic cloves, minced

2 tsp ground ginger

2 tsp fresh ground cumin seeds

1 tsp fresh ground coriander seeds

1 tsp fresh ground fennel seeds

1 lb carrots, chopped (about 4 cups)

2 cups chopped cauliflower (about half of a large head)

5 to 6 cups water

1 bay leaf

2 to 3 tsp sea salt

1/4 cup coconut butter

1/4 cup raw or roasted pumpkin seeds

2 to 3 tsp chopped parsley

Directions:

1. Melt the coconut oil in a large pot set over medium-high heat.  Saute the onion until it is translucent, about 3 to 4 minutes.  Stir in the garlic and ginger followed by the ground cumin, coriander, and fennel seeds.  Cook until the mixture is very fragrant, then add the carrots and cauliflower.

2. Pour in the water and add the bay leaf.  Partially cover the pot and bring the soup to a boil, then lower the heat to medium and let it simmer for 15 to 20 minutes before seasoning it with salt.

3. Before serving, pour half of the soup into a blender or food processor and puree it with the coconut butter until the mixture is creamy.  Then it stir it back into the pot.

4. Garnish each serving of coup with pumpkin seeds and fresh parsley.

Siggy-Q

 

Resolutions

I usually skip the whole resolution thing.  Most of the time it feels like an exercise in futility.  I used to resolve that I would no longer experience virtual reality.  (I would also give up virtual reality for Lent each year too).

As 2015 kicks off, I feel like I’m ready to take on what I feel is a positive exercise.  Plus, typing it in a blog makes me accountable.  I have made a list of 10,000 foot view sort of items.

I plan to be:

Fearless

Honest

Humble

Fear is paralyzing.  Fear has caused me to be a procrastinator in the past.  I have avoided doing things or saying things under the guise of “I don’t have time” or “I don’t feel like do X,Y,or Z,” but delaying the inevitable is really a cover for fearing what the result of a decision will be.  Fear of commitment, fear of accountability were my modus operandi for a long time.  I have grown since the days of avoiding hard decisions.  In 2015, I plan to stop avoiding what needs to be done and make the decisions that need to be made and know that my instincts are right.

I don’t often struggle with voicing my honest opinions, but I do lie to myself on a regular basis.  Most of the time it is about my diet.  Karl Lagerfeld said that nothing tastes as good as thin feels.  He was crass but right about the fact that feeling good about your physical appearance feels pretty damn good.  I know that I will never be a size 0, but I do, in fact, want to be my best self and feel confident in everything I do.  That includes feeling like I look good, physically.  I often lie to myself about how I will feel after I eat certain things.  I often tell myself: you can eat a burger and fries.  You worked out today!  Now, I will ask myself: is this truly a special occasion? Does this decision further advance me toward my goal of being my best self?  Sometimes that answer will be yes, but more often than not, it will be no.  I do feel that every day is special and each day I spend on this earth is a gift, but I don’t need to drink a bottle of wine and eat a wheel of brie to celebrate it.

Arrogance can really ruin a moment.  Every time I start to get a little cocky or feel judgmental, the world always brings me back to reality.  Motherhood has given me a good dose of humility.  However, as Chase matures and Andrew is leaving “babyhood”, I sometimes find myself feeling super confident when things go well…and then, I’m brought back to reality.  I don’t think I’ll stop feeling good about my accomplishments (and theirs) but I resolve to be humble in everything I do.  Dealing with a 2 year old is like dealing with a drunk college girl.  They turn on a dime when things don’t go their way.  A person can only put up with so much: “Do it self Mommy!” especially in the process of getting ready to leave the house.

Though I would love to post more…sometimes I don’t have enough to say and sometimes though I do have things to say, as a mom, there are things that come before drafting a post.   You understand right?  I have several posts in draft form…they will be finished.

Cheers to another great year!

Siggy-Q

Meatless Monday: Couscous Salad with Artichokes and Harissa Dressing

Need a break from the holiday food?  Yeah, me too.

You’re going to love and use this recipe over and over and change up according to what you have in your refrigerator or freezer.  It comes from a cookbook that I no longer have but my MIL has a copy of it so when we were in Ketchum, ID during the summer, I copied my very favorite recipes.

Couscous Salad with Artichokes and Harissa Dressing

Serves 4

Ingredients:

Salad:

1/2 cup couscous

1 cup vegetable stock

12 sundried tomatoes or 12 grape or cherry tomatoes, halved

4 marinated artichoke hearts, quartered then cut in half

4 scallions, sliced

2 14oz cans of chickpeas

a handful fresh flat-leaf parsley, coarsely chopped

a few sprigs of watercress

Dressing:

1/3 cup EVOO

2 Tbsp sherry vinegar or apple cider vinegar

2 Tbsp Harissa Paste (a hot red chile paste from North Africa)

sea salt and freshly ground black pepper

Directions:

1. Heat stock to boiling.  Place couscous in a heatproof bowl and pour stock over couscous.  Leave for 15 minutes until the stock has been absorbed.  Fluff up with a fork and set aside to cool.

2. To make the dressing, put the EVOO, vinegar, and harissa paste in a bowl and beat with a fork or small whisk.  Season to taste with salt and pepper.

3. Assemble the salad by stirring in tomatoes, artichoke hearts, scallions, chickpeas, and parsley.  Stir in half the dressing and toss.  Add the watercress and parsley sprigs and serve.  Reserve the remaining dressing to pass.

Note:  You can add additional veggies like sautéed kale with garlic, steamed broccoli or green beans.

Siggy-Q

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