Bowl of Veggies w/ Avocado Pesto

Who doesn’t love a big kale salad?…Well, ME! If it’s not massaged I don’t want it.

No joke, massaging kale is the only way to break down the coarse fibers in the kale making it almost creamy. Another way I’ll eat kale is when it’s doused in this avocado pesto I whipped up this weekend. It’s perfect for any veggies, or as a thick salad dressing like I did for this recipe.

Feel free to even dip tortillas chips in this pesto as it slightly resembles guacamole and may even taste better – if I don’t say so myself 😉

Even add it to a crudite platter and you’ve got a delicious veggie dip that anyone will love, unless they’re adverse to green foods…

I roasted up a couple pans of veggies and a can of chickpeas and added it to chopped kale and created the most delicious summer salad and it even works for leftovers, as the kale won’t wilt with the dressing on it.

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Veggie Bowl with Avocado Pesto (gluten free, paleo)

2 cups brussel sprouts, quartered
2 cups button mushrooms, quartered
1 large sweet potato, cubed
1 bunch dinosaur kale, chopped thinly
1 can chickpeas, drained and rinsed
2+ tbsp olive oil
salt & pepper

// Preheat oven to 425.
Add all the veggies and chickpeas, besides the kale, to a sheet pan with olive oil and salt and pepper.
Roast for 20-30 minutes or until tender and set aside to cool.

Avocado Pesto:
1 avocado
2 cloves garlic
zest and juice of 1 lime
1 small jalapeño
1/4 cup pine nuts
1/2 cup parsley
1/2 cup cilantro
1/2 cup olive oil
1/4 cup water
1 tsp cumin
salt & pepper

// Combine all ingredients and pulse in a food processor until smooth.
Add more water if it’s too thick.

Assembly:
Add kale to a large bowl and add enough dressing to generously coat the kale and mix thoroughly.
Add the rest of the ingredients and mix well, adding more dressing if needed.

 

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Thirsty Thursday

Are you one of those people who has their signature cocktail that they always order at a bar? Well I’m not.

I wish I could be one of those raspy voice, scotch drinking women but it’s just not my thing (yet). I usually opt for something with gin or vodka of the tonic variety with LOTS of lime. Lame, I know!

Though if I’m at home with my own ingredients I do have the one drink I always make and I’ve made it my signature (at home at least). It’s a Whiskey Sour-esque drink, but at a bar they use sour soda which isn’t the same so no ordering for me. I love the fresh crisp-tart taste of the real lemon and a bit of maple syrup for sweetness. A tiny pinch of salt never hurts either.

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Whiskey Ginger from MyDomaine

Recipe for my “Whiskey Sour”:
2 oz whiskey
1 oz lemon juice
1/2 oz maple syrup

// Add ice and above ingredients to a shaker.
Shake for at least 20 seconds then strain into a low-ball glass with ice.

If you’re not feeling whiskey, like me, then here’s a few (two-ingredient!!) cocktails that may float your boat this summer. I’m looking forward to trying a few of them this Memorial Day weekend. Like the red wine/coke combination pictured below. Talk about refreshing. Be safe everyone 😉

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Kalimotxo via MyDomaine

 

 

 

 

 

Breakfast Taco Tuesday

Remember that time when I went through my ‘sticky rice‘ stage- well now it’s my ‘taco stage.’ I shared my (canned) tuna taco recipe last week and ever since I made the breakfast taco bar for Mother’s Day I’ve been obsessed with breakfast tacos. Particularly of the soft scrambled egg kind. No rubbery eggs in my house!

Not only are egg tacos insanely cheap but they’re crazy versatile. Add any veggies you have in the fridge, or if you’re me and feeling lazy on a Monday night- just add a bit of feta cheese and you’re set.

If I wasn’t so lazy I would have gone with the Greek route and added some oregano and olive tapenade with the feta- next time.

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Breakfast Tacos (gluten-free)

2 corn tortillas (I buy mine from a local Mexican market)
2 eggs
1 tsp coconut oil
1 tbsp coconut milk (regular milk or almond milk will work too)
salt & pepper
2 tbsp feta cheese

Greek tacos: above recipe + 1 tsp oregano in the eggs & olive tapenade as the “salsa”

// Heat non-stick skillet over medium-low heat with coconut oil.
Scramble the eggs and coconut milk very slowly by constantly moving them around in the pan.
Add salt and pepper halfway through and continue stirring until just set.
Warm the tortillas in a damp towel in the microwave for 20 seconds.
Add eggs and feta cheese to the tortillas and have at it!

 

 

Tuna Tacos

Sometimes all you want is tacos. Sometimes all you have to make said tacos is canned tuna.

Sometimes the Gods all gather behind that horrifically sad combination, and make it taste DELICIOUS!

Well that’s what happened to me last night. I took all the ingredients I had to my name and added them to already perfect corn tortillas and made myself some “tuna” tacos that anyone would be happy to eat.

I also conquered this feet in under 10 minutes because that’s the only time I had left before my willpower was gonna die and I would end up going out for tacos. I can honestly say I will make these again since I happen to always find a random can of tuna hanging out in my pantry. It will work with almost any veggie combination too!

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Tuna Tacos with Peas & Cabbage
Serves 1

3 corn tortillas
1 can albacore tuna
1 tsp mayo
1 tsp dijon mustard
large handful of cabbage
1/2 cup frozen peas
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp cumin
salt & pepper

// Combine tuna with mayo, mustard, salt and pepper.
Sauté cabbage and peas with seasonings until just tender.
Warm tortillas in microwave wrapped in slightly damp paper towel until pliable.
Add tuna and vegetables to the tortilla and have at it!

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Twin Tuesday

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First off, shout out to the University of Minnesota lawn-care workers for the amazing greenery on campus so that we could showcase it in 400 pictures of the twin graduating!

Unless you have the mind of a twin, it’s hard to understand how weird I felt sitting in the stands as my twin sister graduated from college yesterday. Seeing as I finished school in December with a very anti-climactic ceremony (read: shook one hand and no cap and gown, also held in a small conference room). Though I didn’t envy the twin for having to walk across a stage with a thousand people watching, it did feel incredibly weird to not be sitting next to her having the same milestone experience.

In my Mom’s usual fashion, she couldn’t let me get away with not at least pretending I wore the cap and gown in pictures at least (see above). A quick clothing swap with the twin made my mom happy. Though I’m sure people were confused when they saw me wearing the cap and gown and holding the diploma and the twin acting as the supporter.

I can’t mention a family get together without talking food. We had a fantastic (SUPER high-brow) dinner at St. Genevieve in South Minneapolis after the ceremony. I highly recommend anything on the menu though I didn’t get a taste of most things due to the gluten. However, my picky family had rave reviews which speaks volumes!

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We tried..

Starters
Gnocchi with morel mushrooms (fantastic mushrooms!!)
Charred Calamar (even Dad loved the squid without his favorite crunchy exterior)
Ribeye Tartine (French-style open-faced sandwich with Ribeye, Mom LOVED)

Main Course (picture above)
Salmon with asparagus, leeks, dill and a tangy sauce with rich egg yolk adorning the plate (simply spectacular and perfect spring dish)

Dessert (we ordered all 4 on the menu)
My favorite was the butterscotch creme brûlée because uhhh, BUTTERSCOTCH!

Brunch for a Bunch

I’m back! I haven’t had any delicious food ideas to share in awhile, but today is going to change all that.

I spent the weekend at my parent’s house on the lake to celebrate my older sister’s 24th birthday, and of course celebrate my SPECTACULAR mother! She truly is the greatest, and I wouldn’t trade her for the world!

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Our Mother’s Day ritual is to always make Sunday brunch. Seeing as I’m the cook in the family out of my 3 sisters I usually end up doing the majority of the work (mostly by choice, I’m a control freak). I would usually whip up a recipe she would usually make, but this year I decided to go a different route and make breakfast tacos.

Boy, oh boy, were they absolutely delicious, and so versatile. My mom isn’t a fan of eggs unless they are masked with cheese and veggies so she opted to skip my soft scrambled eggs in her tacos and added diced chicken sausage instead. Whereas I’m not eating meat so the eggs were my protein of choice. See, everyone wins.

Variety truly is the spice of life. I also made crispy breakfast potatoes with peppers and onions, and no brunch in my family is complete without a massive bowl of berries. Oh, and mimosas of course 🙂

I highly recommend doing DIY breakfast tacos for your friends. I bought the corn tortillas from my favorite Mexican place in Minneapolis, El Burrito Mercado, to make prep even easier. That way I could spend time with my Mommy instead of in the kitchen.
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Breakfast Potatoes

4 yukon gold potatoes
1 small onion
1 green pepper
1 red pepper
salt & pepper
1 tbsp olive oil
2 tbsp butter

// Dice potatoes into cubes and place in pot of cold water with salt.
Bring the water to a boil and boil for 6-8 min or until just tender.
Drain the potatoes and let dry completely.
Heat oil and butter over medium heat in a cast iron skillet.
Add peppers, onions, pinch of salt and pepper and cook until onions are translucent and remove from pan.
Add more butter and oil and put dried potatoes into the pan with generous amount of salt and pepper.
Very important to not flip the potatoes until crispy on the bottom.
Flip them, and once they’re crispy on both sides, add the pepper and onion mixture back and stir.
Done.

DIY Taco Bar

Protein options:
Bacon (bake 20 min at 400 in single layer on sheet tray)
Chicken sausage (Aidell’s brand is delish, chop and pan fry)
Soft scrambled eggs (cook the eggs on low and keep stirring until cooked through)

Toppings:
Cheese (I used gruyere & cheddar)
Avocado (mash with squeeze of lime and salt)
Salsa (jarred worked for me)

 

 

 

 

Chimichurri Tilapia Rice Bowl

Guess what…

I really really really love rice. It’s gluten free. Versatile. Sticky and delicious.

So, of course, I have yet another scrumptious rice bowl for you to make for dinner tonight and every night of your life because it is so damn tasty! It’s almost to the point where I should rename my blog to “The Rice Enthusiast” or something. Check out my other rice bowl recipes here and here.

When it comes to putting dinner together I’m usually tired and crabby from sitting at a desk at work all day, so the last thing I want to do is put a lot of thought into what I’m gonna make/eat. I’ve also usually already had a post-work snack so when 7:00 rolls around I’m not super hungry so something healthy and not heavy is ideal. Enter this bowl of tangy, crunchy magic!

I always have some sort of protein leftover, so these bowls are a perfect way to use up anything in the fridge. The veggies in the bowl can be ANYTHING, though brussel sprouts are my absolute favorite, but anything colorful will work.

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Chimichurri Tilapia Rice Bowl (gluten & dairy free,  low-FODMAP)

1 cup shredded brussel sprouts (any veggie works too)
4 oz. cooked tilapia
2 tbsp chimichurri sauce
1 cup sticky rice
1 tsp coconut oil

// Sauté brussel sprouts with coconut oil and salt & pepper until just tender.
Add cooked tilapia and chimichurri and warm through.
Add the cooked sprouts and fish to a bowl of rice and dive into tangy heaven.

So simple yet SO delicious!