• Feeds

  • Advertisements

yogurt bowls & colored veggies

This morning I was feeling pretty tired, so I took it as a rest day for working out.  It is so important to listen to your body and it’s wants and needs.  Sometimes it feels great to get up and have a good workout even though I feel tired, but other times sleep and a lazy morning is in order!  Today was one of those days.

I wanted something refreshing for breakfast with a lot of fruit.

So, I made up a yogurt bowl.

Banana Mango yogurt, Kaia Raisin Cinnamon granola, a champagne mango and fresh raspberries from the farm.

It was delicious and not too filling.  Just what I wanted.

Once lunchtime rolled around, I pulled our my packed lunch and assembled it in our kitchen at work.

A whole wheat wrap filled with lettuce, leftover veggie sloppy joes and a few slices of cheese.

Layer on the ingredients…

…then wrap it up!

With some fruit on the side.

The makings of a delicious lunch. 🙂

Tonight, I had two of my favorite girls over for dinner for girls night!  We had a lot of veggies to eat from our CSA, so we whipped up a quick dinner of Honey Balsamic Bean Salad to which I added extra almonds and raisins and Roasted Broccoli and Yellow Cauliflower.  I tossed the veggies in a little olive oil, salt and pepper then roasted them at 300°F for 25 minutes.  I like to keep the temperature on the lower side and bake for longer because it keeps more of the nutrients in tact!

And, I was having such a great time, that I forgot to take photos!

Why is the cauliflower yellow?


Apparently, the yellow (orange) tint is caused by the seed that is planted.  The seed is a hybrid which was originally produced in Canada for fun!  There are purple varieties as well!  Yellow cauliflower is loaded with beta carotene and has 25% more vitamin A than the white variety.  The colored cauliflower was good!  It didn’t seem to crumble as much as normal cauliflower does and it seemed to have a bit of a milder, sweeter flavor.  Overall, I liked it!

Advertisements

allandale farm csa – week 4

It was such a great week for our CSA!  We got a lot of different stuff that I am psyched about…my favorite being beets!!!

Each week Allandale hands out a newsletter for the CSA members with the list of our goods, recipes and a little tidbit about what we have received.  This week the newsletter talked about the brassica family (broccoli, cauliflower, cabbage) and how the seeds started out.  I find all of this stuff so interesting!

Now, on to the goods. 🙂

Cauliflower – does anyone know why it is yellow??

Cabbage

Broccoli

Carrots so cute!!

Beets – yahoo!!  Apparently you can use beet greens as you would use spinach.

Sugar Snap Peas – that we promptly used in last night’s dinner and they were so fresh!

Turnips – which were also used last night.  They look more like radishes than turnips, don’t they?!  I wonder how you can use these greens…

Lettuce – I have never been so excited about lettuce as I have since we started this CSA.  The greens are SO fresh and they taste so much better than what you would buy at the grocery store.  If you have a farmstand nearby, try some greens from there!

Garlic Scrapes – tons of them!

I also picked up a few things from their farmstand while I was there.

Strawberries and Raspberries

The strawberries were picked at a farm in Vermont and brought down, but the raspberries are fresh picked at Allandale Farm!

Green Peppers – fresh picked from Allandale as well.  They were delicious in our veggie sloppy joes!

What a great week on the farm!!

sloppy joes, veggie-style

How is everyone doing today?

The week seems to be flying by so far…maybe because I am excited for the holiday weekend!

I started my morning with a juice to-go.  I needed to use up some fruits and veggies from our CSA last week, so a juice was definitely in order.

  • Kale + extra kale ribs
  • 2 carrots
  • celery
  • 1 green apple
  • 1/2 lemon
  • lime
  • knob of ginger

This wasn’t as sweet as I would have liked.  Probably because the apple was tart, but it did the trick and energized me for the day.

I also snacked on 2 pieces of Manna Bread with peanut butter!

For lunch, I mixed up the Honey Balsamic Bean Salad from 101cookbooks (my favorite recipe website!!).

It has a hint of sweetness from the honey, but is balanced out nicely from the balsamic.  I really enjoyed it and would absolutely make this again!

I ate a portion with some cherries.

And, a yogurt for a snack.

Dinner was delicious!  (But, a little spicy!)

I made up some Vegetarian Sloppy Joes (Snobby Joes from Veganomicon).

I replaced the onion with turnips from our CSA and doubled the amount of tomato sauce.  Other than that, I kept everything the same!  I did add a little extra chile powder by mistake which made them super spicy!!  But, if you got past that, they were great. 🙂

Served open faced on a whole wheat hamburger bun.

Topped with feta cheese and served with freshly picked sugar snap peas sauteed in a little butter.

They stayed crunchy and were very sweet.  Delicious dinner!

Off to relax…

glouchester boat ride

We spent the day in Glouchester, MA on Sunday with some friends.  We chatted, ate and sailed on a boat!

I started the day with some Overnight Oats as fuel for the day, since I am never sure while out and about what type of food I will want to eat.  I mean, there is always food to eat, but I like healthy, good-for-you-food, and sometimes in a group that is hard to come by!

Overnight oats with 1/3 cup oats, 1 tbsp chia seeds, 2 tbsp unsweetened coconut, 1/2 banana, 1/3 cup banana mango yogurt, 1/3 cup almond milk.  Stir and let sit in the fridge overnight.

Topped with a champagne mango and granola.

Once in Glouchester, we stopped at an adorable tea shop for a treat!

I ordered the veggie juice, which was full of veggies – and delicious!!

After strolling around for awhile, it was lunch time.

We sat on the patio since it was such a gorgeous day.

I ordered the Sweet & Spicy Shrimp Salad, which was awesome!  (But, unpictured)

Then, it was time for our boat ride!

We all purchased Groupons for this ride and we are so glad we did!  It was so much fun to be out on the water with friends on a nice day!  The Captain and Crew of the ship were hilarious and did a great job of keeping everyone happy and well accommodated with snacks and beer.

Such a fun way to spend a low-key Sunday!

poppyseed waffles

The weekend was great!  Low-key, but lots of fun. 🙂

Saturday morning we wanted to be lazy, so we made up some waffles and lounged on our porch.  So relaxing!

Poppyseed Waffles

(inspired by 101cookbooks.com)

Makes 6 waffles

  • 1 1/2 tablespoons poppy seeds
  • 1 cup whole wheat pastry flour
  • 1 cup coconut flour
  • 1 tablespoon natural cane sugar
  • 1 tablespoon aluminum-free baking powder
  • scant 1/2 teaspoon fine grain sea salt
  • 2 cups buttermilk
  • 3 large eggs, whisked
  • 1/3 cup unsalted butter, melted

Mix the dry ingredients together in a bowl.  Then, mix the wet ingredients in a bowl and pour into the dry ingredients.  Mix well, but do not over mix.

Preheat your waffle iron, then scoop the batter onto the iron by the ladelful.

Cook until the light goes off (or at least that is how long on our waffle iron!) and slightly browned.

This recipe made 6 full waffles.

I served myself 2 waffles with a thin spread of almond butter, a champagne mango chopped up and a drizzle of maple syrup.

With iced coffee.

They were delicious!

a lesson on sprouting

Happy Monday!

I thought I would start off the week with a lesson on sprouting. 🙂

Sprouting is the process of changing a boring seed into a life-bearing plant!  When you sprout, you are unlocking all of the valuable nutrients that are inside of that seed.  Many of these nutrients are not absorbed into your body when they are cooked because of the heat that it takes to cook them.  The nutrients are lost before they can be consumed.

By sprouting, you are able to keep the valuable nutrients in tact and have a delicious grain, seed or bean to eat without any cooking!

Sprouting is great for many reasons, two of the biggest reasons being:

  1. It neutralizes the acids making it easier for the nutrients to be absorbed.
  2. It makes them easier to digest.

Another great thing?  Sprouting is so easy!

I decided to sprout 2 different grains to show you difference in timing – quinoa and wheatberries.

First, rinse the grains/seeds/beans very well.  Then, place them in a jar (I used mason jars) and cover with water and soak for 12 – 24 hours.

The quinoa soaked for 12 hours, the wheatberries soaked for 24 hours.

After the grains have soaked for their allotted time, dump them into a mesh strainer and rinse very well.

Then, return the grains to their jars and cover with cheesecloth.

You can see that the grains expanded to almost double the size after soaking them!

In order for the grains to sprout, they must be placed in a room temperature place.  Place them on their side and be sure to rinse a few times per day in order to keep the grains moist.  The moisture is what helps them to sprout.

Quinoa

Wheatberries

I like to rinse the grains by leaving the cheesecloth on.  Fill the container with water and invert the jar to drain!  Simple.

Continue to rinse and leave the grains on their sides until you see signs of sprouts!

The quinoa will sprout quickly, so keep an eye on it.  I stopped the sprouting after about 12 hours when it looked like the picture below.  The sprouts will be about the size of the grain you are sprouting.

The wheatberries will take longer.  I stopped the sprouting after about 26 hours.

Once the grains are done sprouting, rinse them one more time and then completely drain all water.  I left this draining for about 15 minutes to make sure all of the liquid was out.

In order to stop the sprouting process, place the jars into the fridge.  The cold temperatures will cause the sprouting to commence.  I store the grains in the same jars that I sprout them in, which is why I make sure to completely drain those jars.

At this point, your sprouted grains are ready to eat!

Sprouting may take a long time, but as you can see the process is quite simple.  Instead of taking 20-40 minutes to cook your quinoa and/or wheatberries for dinner, you can simply spend 1 minute taking your sprouted grains out of the fridge!

The taste of the grains is similar, but definitely a little different.  I like the taste, especially mixed in delicious salads, like this one.

Or simply places atop a salad, like this one.

Sprouting can be done with many different grains, seeds and beans.  My next adventure will be to sprout some chickpeas to make sprouted chickpea hummus.  Doesn’t that sound good?!

avocados, cucumbers, oats & bbq’s

Two of my most favorite things are avocado and cucumber, especially in the summer.  Cucumbers are so refreshing.  They contain a lot of water which will help to keep you hydrated and they taste good so many different ways.

This week, I was searching some blogs for recipes and came across and Avocado Cucumber Smish Smash from Kristen, so obviously I had to try it out!  Check out her website for the full recipe, but I will tell you that it only contains 4 ingredients!

It is so simple, refreshing and delicious!  You definitely want to give it a try.

I used a whole cucumber and 1 avocado for mine and made a meal out of it on top of a sprouted wheat bagel.

It was really good.

Back up to breakfast…

Thursday night I prepped some overnight oats to enjoy Friday morning and placed them into the fridge to ‘sleep’.

  • 1/3 cup rolled oats
  • 1/3 cup yogurt (i used banana mango!)
  • 1/3 cup almond milk
  • 1 tbsp chia seeds
  • 1/2 sliced banana

I mixed everything up and let it sit in the fridge overnight.  When I was ready for breakfast, I pulled out a delicious bowl of cold oats.

Topped with a super ripe champagne mango and homemade chai granola.

Chia seeds are a miracle worker…they make the overnight oats!  It was great and really filling.

Dinnertime rolled around and I was ready for some BBQ-ing!  It is perfect BBQ weather today, so we were psyched.

Apps – Hummus, Salsa and Chips

Has anyone tried these chips from TJ’s?  They are great!

And, the main course!

Wild Rice Waldorf Salad, Green Salad with CSA lettuce and honey balsamic dressing and a veggie burger for me!

Lots of good stuff.  I love Friday night’s at home!