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Elisabet Spaulding, one of my go-to food friends, rocked my world last night when she introduced me to 101 Cookbook’s “Magic...
for some people it’s ice cream, me, i am powerless over bread. it strips me of all will power and as the trend has cast carbs as more foe than friend, i am always looking for that toast alternative i can feel good about. is it too much too hope for? i think not…
click here for the recipe.
click here for this easy recipe. you’ll be able to use this crazy delicious nut milk instead of cow’s milk (we are the only species that drinks another animal’s milk, eww) in your oatmeal, granola, smoothies, and it’s too die for. fully worth the effort.
Elisabet Spaulding, one of my go-to food friends, rocked my world last night when she introduced me to 101 Cookbook’s “Magic Sauce.” The moment it touched my lips, I was hard pressed to think of one thing I wouldn’t put it on. They call it Magic Sauce, “because it makes everything it touches shimmer with deliciousness…You’re best off making a double or triple batch. This is the sort of stuff you burn through in minutes. Not exaggerating. I cook eggs in it - scrambled, omelette, frittata, you name it. I drizzle it on soups. I can attest it’s the sort of thing that makes baked potatoes even better than usual. And salads welcome it as well - particularly shaved salads, or ones made from spicy greens. You can use it to marinate or slather ingredients before grilling or roasting. And its the sort of dressing that turns a bowl full of farro or quinoa or soba noodles into something close to a full meal - just toss in another favorite seasonal ingredient or two.” -101 CookBooks
I have to admit, beef is the last thing I think of eating these days, but somehow, Oscar night begs for chili (not to mention my family). This recipe will win any chili cook-off you’ll ever enter. The condiments are key (diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese). I turn my kitchen counter into a little chili bar with all the fixins’ so people can help themselves. Throw in a basket of hot Jiffy cornbread, and you’re golden. The chili improves with age, so make it a day ahead and reheat before serving. Oscar day, all you’ll have to do is chop your condiments and, after the arrivals, throw your cornbread in the oven and place your bets. Do you smell what I’m cookin’?
My friend, Julianna Strickland, has a web series called Cinema & Spice (check out her tumblr here). She made up this irresistible concoction when my daughter came home from school, and mayhem ensued. Taste and you’ll see why.
Generous spoonful of almond butter (any more than that is not encouraged in one sitting…)
Unsweetened almond or soy milk
Honey
Kosher/Sea salt
Vanilla extract
Dried unsweetened coconut (not pictured here, but highly recommended)
Sliced tart apples (I like Fuji or Honeycrisp)
In a small bowl, combine almond butter with a little bit of the milk, about a teaspoon of honey, a splash of vanilla extract, and a generous pinch of salt. Stir like a madwoman (or man) until it is creamy and easy to dip into. Sprinkle coconut on top. You can make it the consistency to suit your mood, but I like it about as thick as caramel sauce. Taste with an apple slice to make sure the dip is just the right salty-sweet to drive you around the bend.
My go-to, no need to shop, last minute, knock your socks off meal is pasta with tomato sauce from Marcella Hazan. This is the tomato sauce that my dad has always made. For me, it is the most comforting of all comfort foods, and it is also an insane crowd pleaser.
This is the simplest of all tomato sauces. There is no chopping, it only calls for an onion which is cut in two and cooked with a can of tomatoes (the onion should look like two floating boobs). Except for salt, and a tiny amount of sugar, the sauce has no seasonings. It has no olive oil, only butter. It is an unsurpassed sauce with spaghetti, penne, and ziti. Since this is Marcella’s recipe, I actually have the specific amounts of ingredients.
1 28oz can of whole peeled Italian tomatoes
¼ pound unsalted butter (don’t start with me, you only live once)
1 medium yellow onion, peeled and halved
¼ teaspoon granulated sugar
Salt
(optional hot pepper flakes)
Cook the tomatoes in a covered stockpot or saucepan until they have simmered for 10 minutes. Add the butter, onion, ½ teaspoons salt, and sugar, and cook at a slow but steady simmer, uncovered for 45 minutes. Taste and correct for salt. Discard onion.
If you don’t mind the extra step, you can put the can of tomatoes in the blender until pureed before cooking.
Before serving, I like to mix the sauce with the pasta and some freshly grated parmesan.
beautifulpicturesofhealthyfood:
Baked Egg in a Baked Potato…RECIPE
My “diet” is to only put things in my mouth that I find most delicious. For the most part, they’re healthy. I’m not wheat-free and I’m not sugar-free, but healthier food makes me feel better. I love this banana bread which uses only canola oil and feels like a “healthier” treat. When you need to bring a cake for someone in the hospital, a new neighbor, etc., it’s something you can whip up in no time. I got this recipe from my friend and brilliant ceramist Moye Thompson.
Ingredients:
1 cup white sugar
1/2 cup brown sugar
1 1/2 cups canola or vegetable oil
3 eggs
1 teaspoon vanilla
3 cups unbleached white flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
3 ripe bananas, smooshed
Directions:
Preheat oven to 350 degrees.
Mix the sugars, oil, eggs and vanilla extract in a large bowl. In a separate bowl combine the flour, cinnamon, salt and baking soda. Next, mix the wet and dry ingredients until combined and stir in the bananas.
Pour the mixture into a buttered bundt pan. Bake for 60 to 90 minutes until the top is brown and crusty and a toothpick comes out clean.
Let cool and then top with sprinkled confectioners sugar. The bundt pan leaves a beautiful space that seems made to hold a couple of cut blossoms/mint.
If I were going to make out with a food it would probably be something involving white truffles. But if I can’t get my truffle snout on I would settle for this gluten free Paleo Bread. It is packed with protein (5 eggs), coconut oil for moistness, and it is perfection on a plate with a little avocado, almond butter, or coconut spread on it. Pair it up with a nice strong cuppa PG Tips with honey and half and half, and let’s call it the breakie of champions!
Found this recipe on goop: http://goop.com/recipes/breakfast/paleo-bread
This is my favorite breakfast shake, but it’s good for any time of the day. It’s also a great way to get greens into your kids. I like for one of my meals a day to be a shake to give my digestive system a break. I learned about this practice and this recipe at We Care, an amazing detox spa in Desert Hot Springs, CA. I use a Vitamix to blend this heavenly concoction. I couldn’t believe I was spending $500 on a blender, but now I can’t believe I ever lived without one. Rumor has it, the Vitamix is capable of turning a block of wood into sawdust.
Green Shake
1 handful of kale
1 handful of spinach
½ of an apple
1 C. of unsweetened almond milk (homemade or store bought),
1 handful of strawberries
1 piece of avocado
½ of a lemon (including some of the rind)
2-3 T. of protein powder (often I use the We Care hemp and pea protein)
1 handful of ice
Play around with the amounts of each ingredient until it tastes great to you. Of course you can use a regular blender, but consider buying a Vitamix (even used). I would not recommend buying such a pricey item if I didn’t think it was completely worth it. But don’t take my word for it, check out people’s rave reviews of this awesome machine.
This shake is a complete meal: it keeps me satisfied for hours. I hope you enjoy!
My only addiction left is my “crackola.” It’s called Early Bird Granola, it’s handmade in Brooklyn, and I buy it by the case full. It’s made by Nekisia Davis and she uses extra virgin olive oil, maple syrup, and a little bit of salt, which makes each bite a salty sweet party in your mouth. If you develop a “problem” don’t say I didn’t warn you.
