Posts tagged ‘healthy’

April 5, 2015

carrot / ginger / coconut muffins

DSC_1804

I first made these muffins three springs ago, as a farewell and a thank you to one of the most compassionate, gentle, poised, and balanced women I have known, who entered my life at such a crucial time. Everything — from the words she said and the voice she spoke in, to the pure grace of her movements — was angelic. And with the impact she made on me I sometimes wonder if she really was an angel sent to help me out…

March 30, 2015

the in-between season bowl

sweet potato + sausage hash over greens with a fried egg + avo crema

My food cravings are all about cold, fresh salads + smoothies in the summer, and warming, comforting stews in the winter. But what about these in-between days, when it’s 45 degrees at 7am but going to be a high of 81 a few hours later? That’s where this in-between season bowl comes in… and it couldn’t hit the spot better.

A bed of raw chopped baby greens piled with a warm sweet potato, rosemary, caramelized onion + sausage hash, a fried egg, cooling avocado crema and zesty salsa verde. It’s one half raw, fresh and light; one half warm, hearty and comforting. For confused cravings on these in-between season days. And in Austin, apparently, these days (before the full-on blazing heat) are few.

Austin, TX from Zilker Park

February 10, 2015

almond + blackberry tarts, and living in Texas

almond + blackberry mini tart

I know, last year was a rough one for me and blogging. I apologize, and am determined to get back into the groove now that I’m settled in a new home for at least a year. (!)

The past year was about getting some more travel out of my system, going to school and figuring out where to go and what to make of my adult life. Turns out my next chapter begins with a move to Austin, TX, more on a whim than any real specific reason, but I think it was a good choice.

I brought my big furry beast with me and we moved in with a little furry beast and his human into a small home with a big back yard in south Austin. The house, pretty neglected and dirty looking when we first moved in, is really starting to grow on me. We broke it in with a delicious meal and bonfire with friends on a warm, starry night, and since then it’s really starting to feel like home.

home sweet home - austin, tx

happy ingredients

So, what other important activity must I do when breaking my new house in? Bake. Something chocolatey, something nuttty, something healthy…(ish).

I’m a big fan of using nut flours and butters in baking for the rich, buttery texture it gives, and, obviously, the nutty flavor. I’m also a big fan of peanut butter & jelly sandwiches, and even more so, what I call the grown-up version: almond butter & blackberry sandwiches. Today I decided to convert this combination into little bite-sized desserts – or snacks, because they’re healthy :)

blackberries + almonds

November 3, 2014

flavor of fall

winter squash

Working at a pumpkin market down the street this fall, I’ve had a chance to taste my share of different pumpkin and squash varieties (the farmer grows over 30). They range in color – from steel blue to burning hot orange – size, shape, ugliness, skin type – pimply and lumpy to smooth as plastic – and of course the taste and texture of their nutritious flesh. I did a taste test of a few that I had never tried, but my preference still goes back to my all-along favorite: the kabocha type.

Kabocha or Japanese pumpkins have a dense, dry yet silky texture and sweet but mild taste, resembling to me a pumpkin and sweet potato combined. They make the creamiest hearty soups when pureed and melt in your mouth when roasted or baked in chunks. My favorite way to enjoy it remains the simplest: chunks of baked squash drizzled in good olive oil, sea salt and black pepper. As simple as possible to let the flavor and texture of the squash shine.

pumpkin varieties

When talking pumpkin recipes with David (the farmer), he said he likes to stuff acorn squash with mac n’ cheese and bake it. Uh, why hadn’t I ever thought of that? Homemade macaroni + cheese is something I allllways look forward to in the fall (but secretly wish included more vegetables :), and I can never get enough of winter squash. So combine the two? Done.

mac n cheese ready for the oven

May 31, 2014

wholesome cookie dough bites

wholesome cookie dough bites

It’s been two weeks since I’ve been home in the US and I already miss making treats. Cookies, bars, cakes, granola, cobblers… there was always something to be concocted and it was a breeze, or should I say piece of cake ;) in our—thanks to my lovely mother—well-stocked pantry and well-equipped kitchen. How I took that all for granted! Whipping up a batch of after dinner peanut butter cookies isn’t quite as simple when my current pantry has zero ingredients, and my kitchen not a spatula, mixing bowl nor cookie sheet. I know, poor poor me… :)

April 21, 2014

springtime sunshine smoothie

sunshine smoothie

Happy spring! Happy Easter! Happy sunshine, happy blooming flowers, happy chirping birds, happy sprouting seeds. It’s a happy time of year, a time for breathing in that fresh air, stretching those legs, planting that garden, and celebrating life.

Springtime always evokes in me a desire to eat cleanly and cleanse my body from all the heavy comfort foods of winter. I get excited for all the vegetables and fruits to grow and ripen in the next several months, and vow to take full advantage. In the midst of this inspired mood, though, is Easter and all its sweet temptations.

This year we decided to have a low-key brunch with our “neighborhood family.” Lots of yummy indulgent food was planned, prepared, shared and eaten. And although we try to avoid the highly processed Easter candy, it somehow sneaks its way into our house and we are left to fall to its seductions. Needless to say I (and probably everyone but I’ll speak for myself ;) indulged too much over the course of the day and went to bed feeling like a stuffed roly-poly.

It was the most fun Easter I’ve had since I was a wee little egg hunter at Grandma’s house though, and I do not regret a single moment or bite of chocolate cake. The day started with licking my chocolate torte batter from the bowl and ended by plopping into bed, exhausted like a child who played outside all day long. In between there was lots of cooking, brunch enjoying, hiding easter eggs in the woods, a walk on the farm which ended in an long dog chase, and yard games and honey wine up on “the hill.” Most importantly, it was all in wonderful company.

April 15, 2014

Cooking in the land of smiles (and MSG)

preparing papaya salad :)

First of all, many apologies for abandoning the blog and you wonderful readers these past few months! I have no excuse except that I was having lots of fun exploring the southeast of Asia. And as much as I would have liked to write some posts, blogging from a phone without all my photos was just never that appealing…

So now here I am, back in my home with a much-too-quickly fading tan and an inspired spirit that always lingers after being in another culture for a while. And more wanderlust, which seems to grow exponentially with each trip I take. Luckily, this was only part 1 of my grand adventures of 2014, with moving to Australia coming up in merely a month!

But let’s talk about Southeast Asia. Without doing much research beforehand, I had few expectations for this 2-month backpack adventure except to be able to travel cheaply and eat some good food. I was not disappointed :)

(And, having few expectations helps me appreciate every place I go so much more — a key to happy travels I’ve learned throughout the past).

Chiang Mai Flower Festival

Flower Festival in Chiang Mai, Thailand

Our first stop was Thailand, where I was eager to take a cooking class and learn what authentic Thai food is all about. I found our first tastes of Thai fare in Bangkok to be quite heavy and rich, and much smaller portions than we’re used to – which was a good thing! Along with the sweltering humidity, cramped city feel, and bad traffic made horrendous due to ongoing political protests, I was ready to get my massage on the street and get outta there.

A (long) train ride later Forrest and I breathed a sigh of relief and fresh air as we stepped into Chiang Mai. Our songthaew (pick-up taxi) ride from the train station drove us to the moated old city where flower-coated parade floats lined the streets and a colorful, neon-lighted concert was blasting its music to the whole city. We arrived in this super cultural northern city smack in the middle of the annual flower festival – lucky us!

The laid-back, down-to-earth city of Chiang Mai has all the Thai culture your senses could care to soak up. And more. It was such a relief to be there after overwhelming Bangkok, especially at a time of such celebration and blooming flowers galore! Forrest and I had fun trying to navigate through the narrow alleys fringed with tropical plants and quaint cafes to find majestic temple after temple, each with their own style and color and peaceful aura. We’d pick up a street food snack and a Thai iced coffee (the best) and continue our day of exploring or people-watching in the park until it was time to experience the craziness that is the night market.

Then the day came to indulge our tastebuds, stuff our stomachs and learn what it is that makes Thai fare so rich and flavorful. We were recommended a school called Smart Cook Thai Cookery School, and the full day involved browsing the morning market to learn about essential Thai ingredients and then heading to the open-air kitchen to learn how to prepare six different dishes. (Yes, that’s a lot of eating!)

January 10, 2014

the best all-purpose yogurt sauce + a warm winter salad

sweet potato-carrot-apple cake with sweet chili cilantro yogurt sauce

You know you’re doing alright with healthy eating when you open the fridge and your leftovers consist of cooked quinoa, chickpeas, and extra batter from these sweet potato-carrot-apple cakes. I’m lucky enough to naturally enjoy eating (and taking the time to cook) all these foods over the processed, fried and fast foods inundating our supermarkets and restaurants. But where I don’t have such an easy time is my unrelenting sweet tooth…. will it ever go away?!

Healthy eating is also much easier when you already have prepared foods on hand – like leftover quinoa, chickpeas, and veggies that are ready to be tossed into a salad the minute you decide you are starving for lunch. Sounds a bit like me today! Sometimes my leftover concoctions turn out to be not as appetizing as I’d hoped, but this was one that magically combined so nicely that I had to write up the recipe to share with you – and so that I can make it again!

a warm winter 'leftovers' salad

Sometimes I find it hard to eat salads as often in the winter. Cold and crunchy just doesn’t do it for me when it’s 14 degrees out! This salad was nice because I put a warm pan-fried veggie cake on top of spinach and arugula (rather than lettuce which does not stand up well under something hot) along with reheated quinoa and chickpeas and some fresh veggies. A warm, hearty and filling wintertime salad – perfect.

January 6, 2014

New Year Soup

very green lentil soup for the new year

Happiest new year to everyone! Hope you are staying warm and happy and healthy and are ready to enjoy everything 2014 brings…. I have some pretty big ventures planned this year so I sure am :]

I know I didn’t post any holiday treats this season, but that doesn’t mean I wasn’t indulging in them the whole month of december (see christmas cookies below….)

November 21, 2013

brussels sprout – grape – canadian bacon roast with maple walnuts

roasted brussels sprouts, red grapes, canadian bacon + maple walnuts

This is one of those times when what you happen to have in the fridge goes into the oven and what comes out is unexpectedly awesome. [Along with being unexpected, I was unprepared and had to make do with my iPhone as a camera and dim, yellow kitchen lighting..]

All I wanted to do for dinner was roast some brussels sprouts, just plain and all by themselves, because I hadn’t had them yet this fall and I love them. But when I go to search on the internet “how to roast the perfect brussels sprouts,” all these exciting things come up. Maple brussels sprouts with bacon, brussels sprouts with apples and walnuts… now my creative juices started to flow a bit. I didn’t have an apple, but I had big red grapes. No bacon, but leaner Canadian bacon which would be delicious all roasted and crispy. Rosemary, because it’s my favorite herb in the fall and the bush outside our house is getting rather large. And maple walnuts, because I had just bought a large bag of walnuts for no particular reason, and candied nuts are such a fall thing [in my head at least].

roasted brussels sprouts, grapes, canadian bacon + maple walnuts

I had a good feeling when I mixed it all up and put the pan in the oven. And 30 minutes later, the realization came that my brussels-sprouts-roasting had gone to ten new levels. I stacked my fork with each element to get a monster bite which included just about every texture, every flavor – sweet, salty, meaty, herby, nutty, charred – and tasted like cozy sweet fall on a fork. I wouldn’t have changed a thing.

At that point I realized this dish deserved a place on the blog, and then I spent too many minutes fooling with my iphone camera and ugly yellow dim lighting to attempt to do it justice in a photo. But just trust me, this dish tastes way better than it looks on here!

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