a morning boost…

morning boost 2

I’m over juicing.

It’s labor intensive and takes me an eternity to make one drink.  And in the end, the drink ends up costing me $26 in produce, not to mention ginger and bizarre additions like turmeric or parsley.

morning boost ingredients

Where does one go post-juicing fade?  I’m not quite sure, but I own a costly blender and decided to put it to use.

So this is what I’ve been calling my ‘morning boost’.  I need one.  I’m laaazy.

I use a handful of each ~blueberries, raspberries and kale~ add cocowater and lemon.  Sprinkle with chia seeds and voila.

morning boost

And since moving my Saturdays have become less my own, I’m off to Home Depot to take a class on “How to Tile.”  Hopefully this will help me pay attention because tiles don’t seem to hold my attention quite like an issue of Vogue does…

nomnom…Collard Green Wraps

DSC_0010After a week of vacation (no more rum punch ever please) followed by a week of birthday girl celebrations, I need a smidge of a healthy restart.

My body will thank me, actually it’s begging me desperately for it.

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So after spending a morning of juicing cucumbers, ginger and lemons to make a detox water (actually juicing only took two minutes, whereas the rest of the morning was spent cleaning my juicer), I started in on lunch.

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On Pinterest (honestly where else?) I have been seeing people sub-out carbs for various veggies for clean eating.  Use sweet potatoes instead on buns for sliders (tried that one), bell peppers instead of chips for nachos (no thanks, nachos are literally perfect as is) and collard greens as to make wraps.

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So I made some lemon-oregano chicken for The Boyfriend, added some hummus from the greek place around the corner and various chopped veggies.

Perfect way to kick-start a healthy week.  But then I realized it’s already Thursday and I’m meeting a friend for cocktails tonight.  Well, you gotta start somewhere.

 

nomnom…Roasted Cabbage

Weekends derail my attempts at eating healthy.

There’s always something about margaritas on a sunny patio.  But never fail, come Monday, we are back on track.

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I found the recipe for this on one of the various blogs/websites I read daily and have been meaning to make it.  I went to the grocery store yesterday and cabbage was 2/$1.  The Boyfriend pointed out it’s probably because cabbage is so gross.DSC_0009

Anything this simple quickly becomes a favorite in my cooking repetoire.  I made a mix of lemon juice, garlic, olive oil and salt & pepper.  Oven.  Done.

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And The Boyfriend is wrong.  Cabbage is not gross.  It’s pretty good.

It’s no Oreo malt from around the corner good, but then again, nothing is.

nomnom…healthy(ish) again

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I have been craving mexican food but since we are planning a beach trip, I’ve been trying to hold the queso.  Have I been successful?  No.  But like I said, I’ve been working on it.

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But in-between trips to fuel up on tacos, we’ve been trying to eat better.  ‘Eat clean’ I believe is what people are saying.

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So I made mexican inspired sliders.  I consider salsa a food group and decided to try my hand on making my own.  Fresh ingredients and all that.

I used the basics, diced roma tomatoes, cilantro, serrano peppers,onion, lime and garlic.  Blender.  Done.

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Then found a Whole30 version of sliders on Pinterest (where else), sweet potato bun, grass fed beef patty, scrambled eggs and topped with my homemade salsa.

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And my vegetarian version.

Now I just need to find a healthy recipe for nachos and my life would be complete.

A Recipe Book for the Ages…

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Over the holidays while visiting The Boyfriend’s family, I saw his mom had a Better Homes & Garden Cook Book.  Hers was one of the old school red and white gingham binders from the 70’s, stuffed to the brim with hand written notes and yellow fraying recipes from years of use.

I loved it.

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So while out stocking up on glassware last week, I came across the perfect little book to hold all my future recipes.  I’ve always heard the best ones come from word of mouth, from tried and true recipes passed down from generation to generation.  And now I have the perfect little book to hold all of them.

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As I perused her recipes, a collection amassed from the last 20-30 years from friends, family and magazines, I realized (thankfully) food has drastically changed over the years.  Most of her older recipes involved a jar of mayonnaise or some form of gelatin, neither which is one of my favorite ingredients.

Except I do like my frenchie frites and aioli…

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And while I did receive Fifty Shade of Kale for Christmas, I agree that family recipes are usually the best.

But for some reason, I’m thinking Fifty Shades of Kale isn’t as interesting as its predecessor.

Summer Pops…

coconut milk pops

 

I found this easy summer recipe (yes, I found it on Pinterest) to make for The Boyfriend when I get home from Louisiana.  Sooo simple, it’s just fresh fruit and frozen coconut milk.  I love the thought of adding fresh herbs, like rosemary with blackberry or thyme with fresh peaches.

Although, I’ll probably will have to stick with just fruit and coconut milk since The Boyfriend is slightly less adventurous when it comes to his ice pops…

Foodies…Mediterranean

Panzanella & Salmon

{dice ciabatta, bell pepper, cucumber and tomato; chop dill and halve lemon}

I became a vegetarian when I was in 8th grade, for god knows why (I just got a GREAT pair of Cynthia Steffe ultra mini leather shorts for Fall so apparently not due to my concern for animal rights), and in the last month have decided to go vegan… minus the occassional queso from my fave mexi-place across the street.

{mix dressing [olive oil, balsamic and garlic]; pan sear salmon and toast bread}

I am an absolute health zealot and so is The Boyfriend (somewhat-ish) by association.  I love Panzanella, which is just a grilled bread salad; it seemed like the perfect Summer dinner.

Panzanella & Salmon.

…and some wine