Beet Hummus is a bright pink twist on the classic dip using roasted beets. I take it one step further by frying up the beet greens to add a nice crunch as a topping.
Oreo decided to be super nice and send me their two new soon-to-be-released cookies: Cookie Dough and Marshmallow Crispy. So of course I ate like 10 in one sitting and felt sick and terrible about myself. I contemplated not eating for the rest of the day just to make up for it, but quickly admitted to myself that I could never do that. I’m not a girl who goes on cleanses. They’ve never worked out for me. Instead I just eat some carrots.
Last year Josh whipped me up a snack of roasted carrots, whipped goat cheese and carrot-top pesto. I remember having my mind blown a little bit. Up until that point I don’t think I had eaten the tops of the carrot before; I’m pretty sure I usually just threw those things away with absolutely no remorse. But why? I used beet greens in stuff before, why not the tops of carrots?
All I want in my life right now is dinner. I want full meals. Food that tastes good, makes me feel warm and that’s healthy(ish). Not to worry, I’m pretty sure we’ll be back eating desserts for dinner and popcorn for breakfast in no time. For now, let’s enjoy some balance!
I’ve noticed people are already talking lots about Game Day and I had to remind myself (as in Google) what “game” they’re actually referring to. And then of course I was like, ohhh right, football, The Super Bowl/commercials. I’m down with football because chicken wings are usually involved; take that out of the equation and I’m gone, man. Long gone. Also, Valentine’s Day. Everyone’s already talking about Valentine’s Day. I just can’t. Can everyone just chill. Like, I can’t deal. I need to talk about right now. You’re stressing me out with your heart-shaped brownies.
So, here is what dinner has looked like lately: winter vegetables, mushrooms, green curry broth and rice. As a girl who grew up with Latin parents, rice was consumed at EVERY meal. We could be having the most American of meals (read: broccoli cheese casserole) and rice would always be served on the side. It’s been a life long love affair, I guess you could say.
I have this Zojirushi rice cooker, which eloquently plays Twinkle, Twinkle Little Star when the rice is done. I wish all alarms were so beautiful.
This recipe was inspired by Heidi’s Summer Vegetable Curry. I changed a few things; mainly the vegetables used, the addition of garlic, fish sauce and chicken stock. If you’re looking for something vegetarian-friendly, I’d say veggie stock could do and you can always skip the fish sauce.
The past few days I’ve been recounting the little kitchen-tricks my mother taught me growing up. She didn’t teach me a lot but sometimes I find myself cooking the way she does.
What do you eat when you’re sort of stressed and worried? Let me preface this by saying if you say carrots, we’re no longer friends. You’re gonna be kicked off the island. JK, I would never do that to you, ok.
I spent a solid hour last night just staring off into space, imagining all of the awesome things people should stress-eat. A whole cookbook could be written on the subject. It could be packed to the brim, giving people ideas on how to numb their anxiety with doughnuts and cheese. This type of cookbook definitely wouldn’t be have a release date in the month of January, but I bet it’d be super popular right before tax season.
Last night I chose nachos as my ammo…and it worked! I felt calmer and more relaxed after each and every cheesy chip. This salad is sort of the opposite of what I wanted last night but now that I’m done with my nacho craving and I’m a more relaxed me, bring on the pretty salad, man!
And just like that, we’re all back in it…
Last night I set my alarm clock for the first time in a week or so. (Amelia seems to have adjusted because she, too, has been sleeping in—a Christmas miracle!) And I’m surprisingly eating sorta healthy, and not because I set any particular parameters or diet-resolutions, but because my body actually doesn’t want sugar and crazy carbs, at least for now.
I spent the past few weeks sleeping, drinking lots of water, drinking lots of other stuff, catching up with friends and taking the time to just read. It’s been amazing. I think that rest has made me so excited and energized for 2014.
This week I’ll be sharing a few healthy(ish) recipes that aren’t necessarily diet food, but sort of what our bodies are calling for after enduring stuff like marshmallows for dinner.
This granola comes from the queen of granola, Megan Gordon from Whole-Grain Mornings! You guys, you know I love me a grain.