Wednesday, August 31, 2016

Breakfast Worth Getting out of Bed for

Breakfast is hands down my favorite meal. In Turkey a few years ago, I became obsessed with the breakfast selections: thick and creamy greek yogurt, tahini, fruit molasses, nuts, feta, beautiful vegetables, and endless fruit. Decadent yet healthy at the same time, it was very literally worth getting out of bed for.

I re-discovered tahini lurking in the back of my fridge and it immediately brought back vivid memories of the amazing Turkish food (because let's be real: you always remember the food). I instantly set about to recreate my favorite Turkish breakfast with a few delicious additions. While it's incredibly simple to put together, the flavor combinations feel anything but. It's perfect for those days when you're looking for a quick and satisfying breakfast to help tackle the day ahead.

Ingredients (serves 1):

1 cup plain greek yogurt
1 tbsp. pekmez (* see note below)
1-2 tbsp. tahini
4 tbsp. roughly chopped raw mixed nuts (I used walnuts and pecans)
1 tbsp. unsalted sunflower seeds
1 tbsp. cacao nibs
1 tsp. sesame seeds
1 tsp. flax seeds
1 tsp. chia seeds
1 sliced nectarine or whatever fruit you have on hand

Start by putting the yogurt into a bowl. Add nuts, seeds, cacao nibs, and fruit to the bowl. Drizzle with tahini and pekmez.

Notes: I used pekmez, or grape molasses, but you can substitute date or pomegranate molasses (or even honey).  Feel free to use whatever fruit you have on hand instead of nectarines- even dried fruit would be delicious.


Dig in! 

Monday, August 29, 2016

Just another manic Monday

If you're anything like me, Mondays can be killer. Mondays and Tuesdays start out rough, Wednesdays slowly inch towards better, and by Thursday I've hit my prime. 

I need something good and green to start me off in the right direction. I might not be able to control much, but I can make sure I jumpstart my week with a green smoothie to start me off in the right direction. Packed to the brim with veggies and just a hint of spicy kick from basil, this smoothie is sure to be a winner and help you dominate your day. 

I add chia, flax, and Green Superfood powder for an added nutritional boost, but you can leave them out if you don't have them. 

Go get 'em! 

Ingredients (serves 1-2): 

1 frozen banana
1/4 cup blueberries (fresh or frozen)
1 scoop chocolate protein powder
1 handful fresh basil
3-4 cups kale
1/4- 1/2 cup water (depending on desired thickness)
1 scoop Green Superfood powder, such as Amazing grass (optional)
1 tsp chia seed (optional)
1 tsp ground flax seed (optional)
4-5 ice cubes (optional)

Using a high powered blender (I use a Vita Mix), add the water, protein powder, Green Superfood powder, chia, and flax. Next, add the blueberries and frozen banana. If using, add ice. Finally, add kale and basil. Turn machine on and slowly increase to the highest speed until you reach desired consistency.

Voila! You got this! 

Wednesday, August 24, 2016

Magical Figs

You know those days where everything just seems off? Today is one of those days. I haven't been able to go to the gym because of an injury and everything else seems slightly askew. 

As a mid afternoon pick-me-up, I treated myself to some gorgeous figs.  I know it's weird, but I love going to the grocery store. Wandering around fresh produce instantly lightens my mood and makes every day better. Just like magic, my day got better. I hope these magical figs work for you too. 

If I had a grill, I would have grilled the figs. However, they were still amazing under a broiler. 

Ingredients (serves 1-2): 

  • 3 black mission figs
  • honey to drizzle
  • freshly ground black pepper
  • sea salt
Turn the oven onto broil. Line a baking sheet with parchment paper. Arrange the fig halves cut side up on the baking sheet. Broil the figs cut side up until they are lightly browned and softened, about 1 to 2 minutes (time will vary depending on oven). Immediately drizzle with honey. Sprinkle with sea salt and freshly ground pepper. Serve warm by themselves or on top of vanilla ice cream or greek yogurt. 

Sunday, August 21, 2016

Rainy Sunday Cauliflower Fried Rice

Before we dig in, I'm realizing I should stop for a second and give a little bit of background as to how this (and many of our future meals) are born. To give some probably uber confusing context ( bear with me):

As I briefly mentioned, my husband recently graduated from the hell that was medical school and is newly into his residency. To add an extra layer of fun: his first year is in another city that's about 1 1/2 hours away. It's only temporary, as the next three years he'll be back and life can hopefully resume as normal (still with me here?). For numerous reasons (my job/finding renters for our condo/moving everything twice in one year), I'm staying put and joining him on the weekends.  For the next year, he lives in an apartment with the TINIEST kitchen known to mankind. Seriously folks: this kitchen makes our one bedroom condo feel like a mansion. Whenever I'm up here with him, easy and efficient is the key to my sanity. Anything with elaborate preparation? Out. Anything requiring extensive chopping? Out. Anything that required multiple methods of cooking? DEFINITELY OUT. 

Ok, now that we've gotten all of that out of the way, let's talk about food (am I the only one that thinks about food 95% of the time???). Specifically, let's talk about this dinner. I love cauliflower. I adore cauliflower. Is there nothing cauliflower can't do?  It's been raining off and on all day and comfort food was calling my name. I've never been a huge fan of buying prepped vegetables, but my lack of counter space has made me a believer. Take TJ's frozen riced cauliflower, a few veggies, add in some eggs and voila(!)- dinner is served. This recipe is super adaptable- if you have veggies you need to use up, throw them in! I think some fresh ginger would be good as well. Add a fried egg on top (because let's face it: fried eggs make everything better) and you've officially put this over the top. 

Ingredients (serves 2-3): 

2 packages frozen riced cauliflower or about 4 cups fresh (I used Trader Joes)
2 tablespoons vegetable or canola oil
1/2 small onion, finely chopped 
2 medium carrot, peeled and cut into small dice 
4 scallions, thinly sliced (reserve one for garnish)
3 medium cloves garlic, minced 
3 1/2 teaspoon soy sauce or Tamari (a few dashes of fish sauce would also be amazing)
1 teaspoon toasted sesame oil
Ground pepper
2 large egg
2 cups frozen peas 
1 cup spinach

Heat 1/2 tablespoon vegetable oil in a large skillet (or wok if you have one- I don't) over high heat. Add onion and saute until transulenct (about 5 minutes). Stir in garlic. Add half of cauliflower and cook, stirring and tossing, until the water has evaporated and the cauliflower is warmed through. Keep cooking until it starts to lightly brown, about 7 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining cauliflower.

Return all the cauliflower 'rice' to the skillet and press it up the sides, leaving a space in the middle. Add remaining oil to the space. Add carrots, peas, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Add spinach. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and pepper.

Break egg into the oil and season with a little salt. Use a wooden spoon or spatula to scramble the egg, breaking it up into small bits and coating the rice and veggies. Add more soy sauce if necessary. Top with remaining scallions and/or fried egg. Dig in and enjoy the rain!

Look at all those veggies! 

Have a great week! 


I'm back! To say it's been awhile since I posted on this would be an understatement to say the least. While Google tells me it's been two years since I have been on this blog, it's always been in the back of my mind. Sometimes life just interferes and let me tell you, I swear time goes faster when you're an adult. In the past two years: I've gotten a new job (well, two actually- but that's a whole other story), gotten married, survived medical school(technically, survived being married to someone in medical school) AND the Match process, traveled a ton for both work and fun, and partially moved to another city (another whole other story). It's been a whirlwind and it's been wonderful. But for now, it seems like the dust is starting to settle and normalcy might be returning. It's good to be back- I foresee lots of tasty treats in the future.