Are you bored with your snack? It’s ok, snack boredom happens. Luckily for you, I’ve got you covered when it comes to your craving for anything and everything “pumpkin spice” with this super easy to make Pumpkin Spice Snack Mix. It’s got a little bit of sweetness and a whole lot of satisfying crunch!
Cauliflower is having a moment right now.
Some may argue it’s moment is over, but not me. Never one to shy away from a culinary or food trend, I wanted to give the roasted cauliflower “steak” a try. Well, so here’s the thing about me, I am NOT patient. Not one little bit. So all of that fuss of carefully and perfectly slicing that cauliflower and then to have millions (exaggeration) of pieces of cauliflower fall off – well, it just frustrated the crust out of me!
I am about to make you really uncomfortable. That’s right. I’m going to force you to read my horrendous poetry. Perhaps not my best judgement to write an Ode to Crunchy Herb Croutons, but I did it anyway. Laugh, cry, weep, guffaw, let your emotions be what they may. And now, without further ado…
Did I just blow your mind? Am I really posting a recipe for bonbons here? Yes, but pay attention – did you happen to notice the quotations around the word “bonbons?” See? You knew there was a catch, right? But have no fear, these Chocolate Cherry Almond Bonbons do NOT disappoint, even with my trickery.
“You can pickle that!”
decree Fred Armisen and Carrie Brownstein – from the show Portlandia
Perhaps you haven’t seen this episode of one of my favorite shows. If you haven’t, Google it, because it’s hilarious. The premise is that you can pickle anything. And they mean anything from dropped ice cream cones to parking tickets. The skit is genius and I love it.
Eat More Salad + Mango Edamame Salad Recipe
I know, that sounds a little bossy, “eat more salad!” But, I really think you should. Why? Well, because my guess is that you’re not eating as many servings of fruits and vegetables as you should!
Oh, don’t get upset, I’m not mad at you, I’m just trying to bring some awareness to what you’re putting in that body of yours. The statistics back me up when I say that you’re not getting enough – to the tune of that 85% of us aren’t getting our 2 1/2-cup equivalent servings of vegetables each day! Don’t believe me? The newest Dietary Guidelines for Americans discusses our deficit and encourages us to shift to a diet that places more focus consuming vegetables.
Spinach + Macerated Strawberries = Yummy Salad
It’s probably not too shocking to hear that I love salads. But, let me clarify, I like salads that have lots of flavor and that satisfy. So if I’m building a salad, rest assured that it will taste good, be nutritious and leave you feeling content – like a happy little rabbit. Guaranteed then, that this Spinach Salad with Macerated Strawberry dressing will leave your little white tail twitching with joy.
I Love Avocados + Link
Avocados are great and if you know me, you know I live for guacamole. But sometimes, I could be a little more creative when it comes to what I do with them. Feeling inspired by the upcoming grilling season, I stepped out of my guacamole comfort zone and tried the latest avocado trend, grilled avocado.
And let me tell you this, grilled avocado is awesome. Really, believe the hype. I simply adore the slightly smoky flavor of them and they’re delicious so many ways. Besides being tasty, they still supply that same powerful nutritional punch. All of those satisfying healthy fats can help with everything from cardiovascular health to keeping your skin looking radiant. Time to get to the grocery store and fill your cart with avocados.
5 Ways to Enjoy Grilled Avocado:
- Plain, straight up and out of the skin!
- Chopped up and thrown into salads.
- Sliced and served on top of scrambled eggs.
- Mashed and turned into guacamole (of course!).
- Turned into a salsa and used as a topping for grilled fish or shrimp.
Want more ideas? Of course you do! Check out my Shape.com article on how to make grilled avocado, recipes included!
Fertility Friday + Lacinato Kale Salad with Peaches and Maple Vinaigrette Recipe
It’s Friday! Yahoo! Besides being the start of the weekend, Friday also means it’s time to focus on fertility. This week’s post is all about kale and peaches. Really? Yes, really.
Kale & Peaches & Fertility
Kale has an important nutrient that many mommas-to-be may be missing in their diets. Bonus, peaches work synergistically to help get the most out of that nutrient. How? Well, let’s look a little closer at each food for a moment:
Kale — Are you bored with this dark, leafy green yet? I sure hope not because even though it may not be the trendy, hip culinary sweetheart that it was a year ago, it still packs a serious nutritional punch. In the case of fertility, eating kale makes sense. Why? Well, because it’s a source of iron which is a nutrient that can be lacking in women’s diets, especially women of child-bearing age. And iron is important because it helps transport oxygen in your blood. If you don’t get enough, it can leave you feeling tired and weak. A big enough deficiency can even lead to anemia. And a possible link to infertility is another reason you need to protect yourself from iron deficiency.
Peaches — Yum, who doesn’t love a good peach! Besides being sweet and juicy and delicious, peaches also contain vitamin C. Vitamin C is a powerful antioxidant that can protect us from the damage done to our cells by free radicals. This is awesome because free radical damage can do serious harm to our health and has been linked to diseases such as cancer.
KALE + PEACHES — Now why the two together? Because while that kale has iron, it’s a plant-based (or non-heme) source of iron versus an animal-based (heme) source of iron, which isn’t as readily absorbed by your body. Bummer! But have no fear because that’s where those peaches come into play. More specifically, the Vitamin C in those peaches. By including a Vitamin C food source with your non-heme iron food source, you’ll increase the absorption of that non-heme iron. How awesome is that?
AND FERTILITY? — As I mentioned above, women of child-bearing age, may be missing out on iron. It can happen pretty easily because your needs increase during this time as well as during pregnancy. And research from the Nurse’s Health Study revealed a possible link between iron deficiency and infertility. Talk to your doctor if you expect a deficiency. In the meantime, eat a variety of heme and non-heme iron foods. And don’t forget that Vitamin C!
Now, get my Lacinato Kale Salad with Peaches and Maple Vinaigrette Recipe!
Award* Winning Guacamole Recipe
*Disclaimer – this recipe hasn’t actually won any official awards or titles. And it hasn’t been entered in any recipe contests or been featured on the Food Network. So my guacamole is technically “award-less,” however it’s unofficially a “winner” (hence, Winning Guacamole) in my small circle of nearest and dearest. And I’m about to let you in on my not-so-secret recipe! But first, there are some things you should know.
Guacamole 101: What You Need to Know
- Pick the Avocado – This is a big deal, so it’s imperative you get it right. How do you choose the right avocado? Depends on when you want to make your guacamole. If you don’t need it until a couple of days from now, it’s ok to buy the rock-solid avocado because it will continue to ripen. If you want it tonight, buy the one that gives just a little when you apply a light pressure to it. Skip the super soft ones and the ones with dents and dings.
- Don’t Skip the Onion – So many people tell me they want to leave out the onion, but I encourage you not to do that. Instead, if onion causes you trouble, consider this little trick – chop it and then add it to a bowl of water. Let it sit there while you’re making the guacamole and then drain it and add it. Soaking the onion will help remove some of the bitter compounds, so you won’t have that pungent onion taste in your mouth.
- Add salt – Every time I make this guacamole someone always asks, “why does this taste so good?” It’s not that I am an awesome guacamole maker or that I have a special guacamole secret, it’s just salt. Yes, you heard me, salt. If you don’t add the right amount, it’ll just taste like mashed avocados and onion. Add the salt, and you’ve become a culinary genius! Afraid of salt, it’s ok, I understand, but in this recipe I’m only using 1/4 teaspoon of salt and that equals to about 145 milligrams of sodium per serving. That’s a relatively small amount considering 2300 milligrams per day is your cutoff.
There, now you’re armed and dangerous. Time to get to the store and stock up on avocados so you can make a big batch of my No Fail Winning Guacamole!
A recipe for delicious guacamole that works every time!
- 1 ripe avocado, sliced in half and seeded
- 2 teaspoons -1 tablespoon fresh lime juice
- 1/4 teaspoon Kosher salt
- 1/4 cup fresh cilantro, chopped
- 1/2 jalapeño, finely chopped*
- 3 tablespoons finely chopped white or yellow onion**
- Scoop out the avocado flesh into a bowl and gently mash. Stir in the lime juice and salt. Mix in the cilantro, onion and jalapeño.
- Serve and enjoy!
- *If you prefer your guacamole less spicy, remove and discard the seeds and membrane from the jalapeño before chopping. Careful, those seeds are hot, so best to remove them with a spoon or knife.
- **Do raw onions bother you? Try soaking them in water first before adding them to your guacamole.
- Makes about 1 cup guacamole.
- Calories: 339
- Sugar: 3
- Sodium: 608
- Fat: 30
- Saturated Fat: 4
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 21
- Protein: 5
- Cholesterol: 0