WIAW: Juicy-J

 

 

There I was strolling down the Whole Foods eating food of the shelves. I mean actually meandering through aisles with my hand in a large bag of pita chips, the other hand fingering a container of fresh guacamole.

Then I woke up. To realize I had two more days of my juice cleanse. @#$%

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Let’s rewind to Sunday night, which involved ten avid hands in the kitchen and five too many eclectic dishes. To complement the burgers (salmon burger for me), Japchae (Korean vermicelli), shrimp cocktail, Kimchi, and wine, some homemade frying techniques demanded testing. Lots and lots of testing.

Japchae:

Katie's twin, the vermicelli noodle bag

Katie’s twin, the vermicelli noodle bag

Zucchs for the Japchae

Zucchs for the Japchae

and chves

and chives

oh and finely diced mushrooms

oh and finely diced mushrooms

voila

voila

 

Burgers:

tomatoes <3

tomatoes ❤

rave reviews

rave reviews

 

And then these happened:

dutch oven versions

dutch oven versions

sweet potots. of course, my favorite

sweet potots. of course, my favorite

getting fancy

getting fancy

two styles of white potatoes

two styles of white potatoes

bigger cuts

bigger cuts

matchstick, mcee-d's

matchstick, mcee-d’s

 

 

And here we are now. As I coddle my final juice of the evening, reliving the aroma of sweet potatoes experiencing rebirth in peanut oil.

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It is Thanksgiving next week, and I will soon be wrecking havoc on my digestive system to next Thanksgiving week. Seven layer carrot cake, anyone?

I’ve never tried an official cleanse. I’ve juiced my own green juices throughout the day, I’ve watched friends suffer through their expensive concoctions, and I’ve cast a very very very skeptical gaze over the whole trend. But I had yet to experience it first hand until Monday. I’ll let you know my closing thoughts on my experience, the process, my energy, and the product!

 

Have you juice cleansed before?

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WIAW: NOLA Edition

New Orleans saw a college senior roll in for Mardi Gras…and limp out. And we can say that my body and health are still recovering from those four days. Nonetheless, I came back to the scene of music, humidity, and food. I’d like to underscore food many many times. I did a lot of running (indoors I might add, in order to avoid heat stroke hospitalization) to counter the NOLA tastings over countless days.

There was a successful balance between cooking and eating out.

 

 

Breakfast:

Birthday buckwheat pancakes par moi. Banana, just like dad used to make (cough, cough)

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Brunchers:

New Orleans must. Isn’t this what everyone eats post yoga class?

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Lunch:

Hidden neighborhood juice bar. Is that not the most amazing menu design??

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I’ll keep the lunch portion short and sweet. Let’s just say it involved starvation scavenging  a male fridge for something edible. Feat in itself, ladies and gentlemen.

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Din:

Is there anything better than a peasant dinner? Bold red, hearty wheat bread, pungent cheese, guacamole (game time decision), and an amazeball greek salad. Can I get an amen?

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And there were also restaurant tapas. Four times as expensive and not as delicious as our hodge podge snacks above. Some say I’m a cheap date when I’m not ordering lobster

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The  denouement was the birthday dinner. Steak, mashed potatoes, and peas for the boy. Fish, peas, and a yellow heirlooms for me. Wine x5. Could you have guessed?

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Oh, and let’s not forget dessert. Withold too much judgment please, as this baby was created in a kitchen sans pie pan, flour, sugar, butter, or anything relevant to baking.

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I may have had my face buried in some goat cheese right before this was taken. Please forgive.

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Any memorable meals in New Orleans?

WIAW: Well Actually Tuesday

WIAW is back. Thanks, Jenn

 


6am:

After several failed attempts to evade my alarm, I pried my eyes open one-by-one. With mismatched yoga apparel on and a Yogitoes towel in hand, I spent the following hour depleting my body of any and all liquid. That, my friends is what a Hot Power class will do to you. I then tried to salvage what I could of my previously presentable hair and drag myself to work; rosewater spray saved me in the office.

Sweating front row

Sweating front row

 

8:30am:

A few meager endeavors to replenish my liquids occurred while working at my desk.

Infused water. It's like it's spa day in the office

Infused water. It’s like it’s spa day in the office

One for me. One for my colead

One for me. One for my colead

Green monster

Green monster

 

Noon on the dot:

Hangry monster attacks. Need.lunch.now. Luckily, I was overly ambitious this past weekend and did meal prep. Very rare occasion, folks.

 

Roasted Tomato Zucchini :

  • Spiralize two zucchinis

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  • Add can of fire roasted diced tomatoes to frying pan

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  • Sautee tomatoes with bell peppers (any additional vegetable), cumin, pepper, salt, and nutritional yeast

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  • Add protein of choice (I used Beyond Meat from Whole Foods)
  • Top spiraled zucchini noodles with sauce

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  • Bon appetit

 

Snacks:

Not far and few between. Chocolate. And lots of it. Sorry, I consumed my little treats too quickly to photograph.

 

8:05pm:

Tomatoes are my favorite food, if you did not already know. And I prefer to say food because they’re technically a fruit not a vegetable, and when they’re compared with other fruits its a tough call. I digress, tomato salad with balsamic glaze and a faux chicken salad. Delish.

Summer on a plate

Summer on a plate

 

8:35pm:

And then these happened just because. There’s never a wrong time for coconut. Martha Stewart circa English basement in North Dupont. Crazier things have happened?

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How is your Wednesday shaping up?

Thai-Land of the Food

I adore traveling. The opportunity to immerse myself in another world. To witness a culture and people first hand. Jogging past inconceivable urban layouts. Tasting my way through a country’s rich history.

In fact while tasting my way through Bangkok, Thailand, Luang Prabang, and Colombo, I forgot my blogger hat completely. I managed to salvage a few semi-devoured meals, but the pictures do little justice to the dining that took place over the two weeks. From village woks to street carts to boutique cafes.

 

Thanks for hosting, Jenn

 

Fueling for the day (breakfast):

Buffet x5

Buffet x5

Granola hodge podge

Granola hodge podge

Perusing the aisles

Perusing the aisles

Rambutan for days

Rambutan for days

 

Imbibing and hydrating (drinks):

Green juice. Chiang Mai style

Green juice. Chiang Mai style

Street coconut smoothie

Street coconut smoothie

Nothing fresher

Nothing fresher

Fresh pomegranate, please

Fresh pomegranate, please

I'm a fan

Natty Chang

 

Dining on all cuisines (lunch and dinner):

Pad thai for days

Pad thai for days

Fish balls ??

Fish balls ??

Lemongrass stuffed chicken

Lemongrass stuffed chicken

Seaweed and dippers

Seaweed and dippers

Seafood. Can't stop won't stop

Seafood. Can’t stop won’t stop

Heaven

Heaven

Refueling after 3 days of village life

Refueling after 3 days of village life

Real ramen. Thank you Bangkok airport

Real ramen. Thank you, Bangkok airport

 

What’s your most memorable meal abroad?

WIAW: Sips in the Heat

As someone so eloquently put it on the news, this past week has been like “living in a dog’s mouth”….

Personally, I’d like to move on from living in a steam room, from my makeup melting off my face, from the sleepless nights in a hot bedroom, from the sad reprieve of my air conditioned office, from weighing the opportunity cost of a trip down the street. This Florida girl did not move to DC to spend her summers 10 degrees hotter and more humid than back home. But I digress.

 

There have been countless smoothies and juices flowing over here. It’s the only thing that sounds moderately appealing when you’re sweating away your fluid intake for the day. The roar of the blender has been music to my ears, and my mornings have looked a little like this:

 

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Add: Almond milk, pineapple, strawberries, coconut

 

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Insert: Whirllllllll  and blurbles of the blender

(Optional) Mute: if roommates are sleeping

 

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Pinch: handfuls of spinach and Amazing Grass Chocolate (review to come)

 

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See: a specimen of a smoothie

 

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Swim: in this refreshing goodness

WIAW: Spring Obsessions

Spring is in the air. And I may have a few slight obsessions…

Morning/Noon/Evening Obsession:

Chobani sent me a delectable gift. And now my fridge is a vision of gold–well a vision that is dwindling considerably. I’ve been enjoying these babies solo, with fruit, with granola, and atop protein pancakes. I’m hooked. The pear is not overly sweet and has perfectly sized bites at the bottom. I need one now.

 

Beautiful sight

Beautiful sight

WSJ and breakfast

WSJ and breakfast

Work fuel

 

I was four years old, lying on my stomach with my chin in my hands and feet kicking in the air, watching Saturday morning cartoons. My dad lay down next to me with a simple offering to the pickiest eater on the planet–it was a plated sliced pear. After much a bit of reluctance to try out the foreign food, I was pleasantly surprised. The sweet, crisp, and juicy pear won me over. And twenty years later but with less of a pixie haircut,  I can still be found kicking my legs up with a pear in hand.

 

Salty Obsession:

Seaweed wraps. Okay, let me explain. Envision nori sheets filled with lettuce, tomato, hummus and/or cottage cheese, and tempeh. Perfect summer lunch in my book. And I’ve been making my way through the pack of 1o sheets a little quicker than I’d like to admit.  This is a winner folks, get going on it.

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Supper Obsession:

The spring king himself. The asparagus. Is that not the ultimate spring vegetable or what? Wait, are you telling me it’s not standard protocol to rate your seasonal vegetables? Well, you all have another thing coming when summer heirloom tomatoes come into season. This blog will be a vision of heirloom red and yellow. Donations are welcome.

Wine is a year long obsession

Wine is a year long obsession

 

I fell in love with these long stemmed beauties my first summer home from college. I learned from Wonder Woman herself about the glories of roasting your asparagus. Olive oil, salt, pepper, and a broiler. Done and done. I’ve recently come to learn that my secret little method of preparing asparagus is more common knowledge than I realized.

 

My WIAW takeaways are three-fold: 1) grab yourself a pear chobani 2) roll out a nori wrap and 3) crisp up some asparagus. Happy Wednesday!

WIAW: Baking Away

Well, thankfully for my waistline and digestion I didn’t eat all of what I’m posting today. A girl’s gotta bake though. And that’s exactly what I did. I derive a significant amount of enjoyment being in the kitchen–creativity brewing, flour flying, and music bellowing. It’s for that reason alone I love to bake and cook for others–therapy session in the works.

Now if I could only do so in a kitchen with exposed brick walls, a copper hood, and a Wolf Range….or at least have some decent lighting and a sharp set of knives? #cookingwoes

If you know me, you know of my sweet tooth. I try to keep it at bay most of the time. One sweet you’ll never catch me ordering is a citrus dessert. Blech. No judgement if you love them–most people do. Ergo, I decided to bake the below dessert/loaf/treat/breakfast. I’m a people pleaser, what can I say. It’s not the healthiest recipe in the least, but I have to throw you a few curve balls now and then to indulge in. Perfect hostess gift, coffee pairing, or ice cream base.

Glazed Lemon Cake (Adapted from Ina Garten)
Ingredients:
2 sticks unsalted butter
2 cups granulated sugar
4 eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk
1 tsp vanilla extract
For the glaze:
2 cups confectioners’ sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Directions:
Preheat the oven to 350 degrees F.
Cream the butter and 2 cups granulated sugar in a mixer until light and fluffy, about 5 minutes., Add the eggs, one at a time.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Pour the batter into a loaf pan and bake for 45 minutes to 1 hour.
For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

 

Softened butter

Softened butter

Eggs and sugar

Eggs and sugar

Flour

Flour

Grease

Grease

Evenly pour

Evenly pour

Voila

Voila

Glazed

Glazed

Any exciting eats or bakes recently?

WIAW: Breakfast Style

I think I have to proclaim breakfast as my favorite meal of the day. Growing up I was a banana pancakes kind of girl and could not be force fed eggs of any sort (much to my parent’s chagrin). The texture gave me the heebie jeebies. And now that I don’t have my dad to wake me up with morning smoothies, I’ll have to starve concoct my own. Sigh. How nice was it having someone else make breakfast before school? Double sigh. Those were the days.

So back to reality… now the morning fare ranges each day according to my mood. After morning yoga or a fast run, all I’ll want is a juice and then I’ll move onto a heartier meal. Sometimes my sweet tooth is ravenous and needs to be tamed before I even get dressed for the day. I do love me some egg scrambles, ergo those are usually saved for the weekend given the time expenditure and my penchant for hurried mornings.

 

Protein pancakes in the works. New spin on my old banana pancakes

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Juice on juice on juice

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A little chocolate fuel to start the day

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And sometimes new, wild, and filling dishes. ..

Almond Porridge
2 eggs or 4 egg whites
½ cup unsweetened applesauce
2 tablespoons flaxseed
½ cup vanilla almond milk
½ teaspoon cinnamon
1) Combine all ingredients in a bowl and whisk
2) While skillet is heating, spray with oil or butter (your preference) and pour mixture into pan. Allow to cook for 5 to 10 minutes, stirring when needed
3) Remove from heat and top with additional almond milk, toppings, and sweetener if you choose

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I think I may have added too  many eggs my first time around–kind of like sweet eggs.  I’m still processing my feelings on it and how frequently it’ll make an appearance in my kitchen. Round two is the charm?

 

What’s your breakfast of choice?

WIAW: Winter Good Eats

In between deep, fistful plunges into my bottomless snack bag purse, there were some good eats. Fresh hummus screams spring, yet the snow outside and my frozen strawberries not as much. Making do with my meals since the groundhog was clearly mistaken.


Breakfast:

Parfait please. Layered greek yogurt, protein pancake, strawberries, and sunflower seeds. Good Wednesday morning indeed

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Lunch:

I had an unnotable mid-day meal, however, the hummus I made was a salient concoction. I was a little tired of buying $4 “gourmet” hummus at Whole Foods, so I took matters into my own hands.

Edamame Hummus:

  • In a blender/cusinart, add 1/2 cup of bean of choice. I used a chickpeas and white navy beans
  • Add equal amount of edamame. Thawed if frozen
  • Add 1/4 cup of olive oil
  • Add lemon juice and vinegar to taste
  • Season with herbs of provence and salt
  • Use on anything and everything savory

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Dinner:

Tempeh salad. The perfect accompaniment to book club reading. The Yoga of Jesus anyone? Wasn’t a huge fan of the book–the writing was not very succinct. So don’t you go rushing out to buy it all at once 🙂

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WIAW: Weekend Edition

As I mentioned, I took time to sleep in and enjoy my weekend. Leisurely moment by leisurely moment. This was clearly spurred by homemade breakfast for me and Richard. It was nice to take the time and whip something up in the kitchen, rather than rush around from obligation to errand to appointment. Perfect fuel for my ten miler that afternoon.

 

Breakfast:

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Egg scramble for me and banana flambee pancakes for him.

 

Lunch:

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Loving my big salads recently. Including falafel and hummus. You can go ahead and swoon now

 

Dinner:

Make this now. Not sure where my muse came from, but I was inspired to make nut encrusted fish. Hence, my pistachio salmon was born. I love the flavor of pistachios and per Richard’s request for flavorful fish opposed to a delicate white, we chose salmon.

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Pistachio Encrusted Salmon:
1) Drench filets in egg mixture (think egg and breadcrumb process)
2) Crush pistachios to fine/medium consistency
3) Pat pistachios onto both sides of filet
4) Season with lemon, herb mixture, salt, and pepper
5) Bake at 400 degrees for 25 minutes. Or less if smaller filet

 

Hopefully this means that spring has reawakened the chef in me. I’ve been slacking on the creativity and home cooking front.

 

Happy Wednesday!