For Cruzzie’s birthday last week, a friend gifted him this box set of cookbooks (Cooking and Baking Class Box Set) and we have had so much fun exploring kid friendly recipes!
My new favorite ingredient to add to salads / bowls / anything / everything ….pickled onions! They are sweet, tangy, and not too pungent. And super easy to make!
I have always been a Peanut Butter Princess, devouring spoonfuls of peanut butter by the gallons. Especially during marathon training, I crave the richness and fattiness of peanut butter, almond butter and any nut butter even more. So when I came across “Chai Cashew Butter” in the new Run Fast Cook Fast Eat Slow cookbook, I knew that it was something I was going to fall in love with. And sure enough, once I made it, I could not stop eating it. It is rich, full of protein and good fats, sweet and filling. The perfect snack before a run, or to keep me going on a given day. Creamy, smooth, and tasty. A must eat and a must make!
Now that I am back to NYC, I am all about fast, easy dinners. I like simple, delicious, and healthy meals that do not require much thought but are still tasty and good for you. So when I came across Haven’s Kitchen Sauces on Fresh Direct, I jumped especially because my friend Katie Carey, happens to be the brains and beauty behind these delicious sauces! Can you believe how small this world is? TINY! And can you believe how amazing these sauces are? INCREDIBLE.
My (and everyone else’s) summer drink, the Aperol Spritz, has been consumed in many different ways. But I think I have found my favorite… the slushee. I may never drink anything else again: this slushee is the most incredible, light, fruity, delicious, buzzing, refreshing, oh-so-good drink. It is truly perfection.
I am always looking for something sweet that doesn’t have much sugar, so when I found this recipe in my new favorite cookbook, Healthyish, I made it right away. And since last Friday, I have made it officially seven times (#obsessed). It is super easy, delicious, vegan, and curbs my sugar craving without involving sugar! Win win win!
My favorite chocolate bar is the Cadbury Fruit and Nut Chocolate bar. It reminds me of childhood trips to Europe. So this past week, I was craving a fruit and nut chocolate bar, but didn’t know where to get one. So instead, I made little chocolate buttons with fruit and nuts in them. While you can’t go wrong with your fruit/nut choices, I used cranberries, raisins, almonds, and hazelnuts.
For the past 12 years, I have been drinking the same morning shake / smoothie. Here it is!
As discussed last week, one of my favorite new cookbooks is The Wellness Mama Cookbook. This week, I took on my first recipe: “Angel-ed Eggs” — avocado deviled eggs. Although I love deviled eggs, I have actually never made them myself…so I loved this take on deviled eggs with a healthy angle of avocado in them (good fat). They were super easy to make and uber delicious:
One of my biffles is an amazing cook — even though she claims she hates cooking. She can easily throw together a five course meal for her family where *everything* tastes divine. Although she likes to experiment and try new recipes, she also has a set of ‘go-to’ recipes that she makes throughout the week. This is her go-to-kale salad. It is so good that this past week, I made it THREE times. So easy, and so delicious!
Spice, zest, tart, and sweet — the perfect bite. And with good salmon, it is truly perfection. This sriracha salmon recipe is from Gwyneth Paltrow and is a must make. Although I have had the cookbook for years, I had never made the salmon until this week. And in six days, I made it twice. OOPS. But so good. Make it, trust me.
A new year and a new dedication to eating green! I love having homemade salad dressing in the fridge as an easy snack, and this recipe from Gwyneth Paltrow is one that I make frequently — so delicious and easy. A must make and a must eat!
THIS DRESSING IS SO GOOD THAT I WANT TO DRINK IT LIKE A SMOOTHIE OR SLURP IT LIKE A SOUP. If you like carrots and ginger, then you must make this dressing STAT. It takes a whole whopping five minutes and requires little work (just some obscure ingredients), so make it, and thank me later.
I always crave sweets right after Halloween, but instead of grabbing a Snickers (which are so delicious), I decided to make nut butter chocolate truffles with no sugar. They turned out absolutely delicious and I highly recommend making them. SO GOOD. Plus, once you make them, you put them in your freezer so you can have a stash for a long time!
Last week, I had a Mexican themed dinner and made the most delicious corn quinoa salad! It was cheese-less, oil-less, but full of flavor, spunk, color, and taste. You must make it — even if you don’t like quinoa or corn, make it! (I served it along with a green salad, kale-chicken enchiladas, and salsa….yum!)
This summer, we have gone to lots of local Oregon farms to pick our own fruit. The best trip was to the raspberry farm, when we came home with 9 pounds. I wanted to make a raspberry crisp but couldn’t find a recipe anywhere, so I improvised and made my own! It was so good that I made not one, not two, but THREE! This recipe is low sugar, tart, but oh-so-good.
First, you pick.
OK, this is the easiest recipe EVER, but it is so good that I have been re-creating it (or some variation) for the past several weeks. Lunch, snack, dinner, WHATEVER…. I have even eaten it for breakfast! What is it? Basically, roasted veggie with pine nuts, goat cheese, olive oil and salt. I know, glamorous and sophisticated recipe, right?
Almond and peanut free! Sugar free! Gluten free! Baking free! SOLD. And even better — they taste divine.
This past week, I made the most delicious and healthy banana chips. These are both satisfying and sweet with no sugar whatsoever (other than the banana itself). The only issue is that we ate them so fast that now I need to make more!
My new favorite green salad dressing — better than green goddess as it has no dairy or mayo. A must try! Super easy and delicious. A great way to start the new year — fresh and green.
* 1/2 cup fresh mint leaves
* 1/2 cup fresh cilantro leaves
* 1 cup fresh parsley leaves
* 1/4 cup olive oil
* 1 tablespoon white vinegar
* 1 teaspoon salt
* juice of 1/4 a lemon
I love chocolate cookies, but even more, I love ginger cookies. So when I stumbled upon ginger-molasses-healthy cookies on goop, I knew I had to make them. Shockingly, I followed every single ingredient and step, but they miserably failed (turned into liquid and melted all together). So, the next day, I altered the recipe, and now they are perfection. Sweet, chewy, not not overly sugar-y, spicy, and peppery. NOTE: You must refrigerate the cookies for at least 12 hours, so you have to think ahead in terms of timing.
As I mentioned last week, my new favorite cookbook is “Run Fast Eat Slow” by Olympian Shalane Flanagan — I literally can’t get enough of it. My most recent obsession is the “Superhero muffins,” as I have made four batches in the past two weeks (no joke). They are moist, filling, sweet, delicious, and healthy. And refined-sugar and gluten free. And they make you feel like a superhero.