These BBQ Pork Polenta Bowls with Pineapple and Guacamole popped up in my Instagram feed and totally grabbed my attention! Bright, bold and fresh flavors simply bursting off of my screen, how can one resist!? Keep Reading
Do your daily habits reflect your best self? Do they align with your goals, aspirations, dreams or what you want to improve upon or learn? If they don’t then it’s time to re-evaluate how to make your daily habits reflect YOU! Keep Reading!
You hear it all the time from, “you should drink more water,” to “eight glasses a day!” but do you actually drink enough water?
Continue reading “H2O: Do You Drink Enough?”
Brown Bag It! 18 Healthy Lunches | Brit + Co. by Michelle Swift
For today this just seems fitting, in fact I’d love to just fit myself into this recount of a NYC spring day:
“I landed in New York to find the weather itself conspiring against me. It was one of those magical Manhattan springs; fresh winds were blowing gently across the island so that each time I inhaled, I breathed in the faint salt smell of the ocean. Daffodils and tulips nodded from every corner; lilacs and apple blossoms danced through the parks. On the avenues tables and chairs edged slyly onto sidewalks, promising summer. The sun poured from the sky like honey, and people threw back their heads and drank it in.
At Tiffany’s the windows were filled with eggshells, cracked open, spill- ing diamonds. Customers strolled through fancy food stores collecting wild strawberries imported from France, Japanese beef bred on beer, hand-churned cream from grass-fed cows, and caviar by the pint. The restaurants were packed with handsome people begging for tables, and great crowds jockeyed in the museums, trying to get a better view. Marble buildings once black with soot had been polished to a shine, and the statues all over town were newly gilded. Alone in New York, I wandered the streets and allowed the city to seduce me.”—Ruth Reichl
Are you head-over-heels excited to get your hands on the new iPhone app available February 3rd? It’s like Facebook meets Pinterest meets Instagram meets Twitter meets Feedly. Facebook imagined the unthinkable and created a new publishing tool to share stories.
Go ahead and say hello to Paper. Jot down your story, read the stories of others from around the world, share it to Facebook, and get your news fix too. Yep, Facebook outdid themselves. You may never open the Facebook app again after trying your hand at Paper.
Paper was designed with you in mind. The iPhone app is meant for users to spend some time appreciating the content they’re engaged with. Right off the bat you’ll notice the stark contrast to the multitude of tabs of Facebook’s news feed. Paper delivers a captivating set of fluid, horizontally scrolling screens.
Each section consists of a main screen with a cover story suspended over a list of smaller stories at the bottom. We should mention stories are shared with elegant, visual appeal. You may scroll down through each of the stories or pinpoint the one that interests you, select, and fully immerse yourself.
Bid adieu to tabs and buttons. Paper is designed to be navigated via gestures: Thumb, tap, twist, and tilt. Don’t worry, if you get stuck, the app will give you a helpful tip on how to navigate.
Browse through sections of organized content for fast and fluid perusing of themes and interests. Every section includes photos, videos, articles, essays, and more for you to find what captures your attention. Make your Paper tailor-made by dragging and dropping the content you like into sections.
With Paper, Facebook created a beautiful space for us to visit, and share stories. A place to get away from the clutter, slow our pace, and spend some time looking into the world around us.
Intrigued to check out this beautiful app on your hand-sized screen? Let us know in the comments below.
Buttery avocado, zesty lime, the warm earthiness of cumin, and refreshing cilantro combine in this fresh salad, pairing nicely with spicy foods.
1 Ripe Avocado, diced
1 Tomato, chopped
3 Green Onions, finely chopped (include the green tops)
1 Green Chili, chopped
5-10 Sprigs of Cilantro, chopped
1/2 tsp Cumin
Juice from 1 Lime
1/4 tsp Freshly Ground Black Pepper
Salt to taste
In a bowl, mix the following ingredients: Green Onion, Green Chili, Tomato, Cilantro, Cumin, and Black Pepper, Then add in the lime juice and salt and mix again. Finally, gently add the diced avocado being careful not to mash it. Serve cold or at room temperature.
A rich, homestyle creation that will have you coming back again and again.
Think comfort food—Italian style.
Creamy bèchamel, a hint of toasted nutmeg, nutty Parmigiano Reggiano, and a salty-acidic bite of caper.
Spaghetti in a Caper Cream Sauce with Parmigiano Reggiano
2 cups whole milk
3-4 Tbs. butter
1-2 teaspoons flour
4 Tbs. capers
1/2 cup Parmigiano Reggiano, grated
1 lb Spaghetti noodles
Dash of hot pepper (fresh or flakes)
Dash of nutmeg
Freshly grated black pepper and salt to taste
Melt butter over medium heat in a large saute pan. Once melted, add the flour, stir until combined to make a roux, and simmer until it becomes sandy in color. In a separate saucepan warm the milk but don’t allow it to boil. Once the milk is warmed begin slowly adding it to the roux, bring to a boil and simmer for 10 minutes, continuously stirring. Next, add the dash of nutmeg, and the cheese, continue stirring until the cheese melts. If the sauce becomes too thick, just add more milk. The trick is to constantly stir! Once combined add in the capers, black pepper and salt to taste.
Meanwhile bring a large pot of water to boil, add a generous amount of salt and cook the pasta until al dente. Once the pasta is cooked add it to the Caper Cream Sauce and gently toss until combined. Add a generous amount of freshly grated black pepper, garnish with hot pepper and olive oil if desired and serve.
Roll into the New Year with a healthy twist on the traditional cabbage roll!
Let the economical collard green shine in the limelight as it’s typically downplayed by its similar leaf, kale. Although kale bodes more popular, collards are nutritionally up to par. Both greens are exceptionally rich in vitamins A, C, and K, along with beta-carotene, iron, calcium, and potassium. Collards are infamous in the Southern United States and are typically served with a salted or preserved meat.
However, these stuffed collard leaves are full of protein and flavor sans the meat. Quinoa is the perfect grain to use because it’s a complete protein (unlike most grains) and adds a nice, fluffy texture.
COLLARDS STUFFED WITH QUINOA AND LEGUMES TOPPED WITH FIERY ROASTED TOMATOES
• 1 cup cooked quinoa
• 1 can red beans
• 2 onions, * (1 finely diced) the other (finely sliced)
• 1 tomato, finely sliced
• 2 Hungarian wax peppers, diced
• 2 ribs celery, diced
• 5-6 cremini or portobello mushrooms, sliced
• 4 cloves garlic, minced
• 1 15-ounce can fire-roasted tomatoes
• 1 tsp. olive oil
• 1/2 tsp. thyme
• 1/2 tsp. cayenne pepper
• 1 1/2 tsp. smoked paprika
• salt and pepper to taste
• 10 leaves of collard greens
Begin by cooking the quinoa, typically 1 1/2 cups water to 1 cup quinoa. Boil the water, add quinoa and simmer until quinoa fluffs about 10 minutes.
Heat a large non-stick skillet over medium-high heat. Add olive oil then add the onion and a generous pinch of salt, saute, stirring regularly, until it begins to brown. Next, add the Hungarian pepper and celery and cook, adding a little water if it starts to dry out, until the vegetables are tender. Add the mushrooms and the garlic and cook for another minute.
While the vegetables are cooking put the fire roasted tomatoes into a small mixing bowl. When the vegetables are done remove 3/4 cup of the vegetables from the skillet and add them to the fire-roasted tomatoes with salt and pepper to taste. Set aside.
Now add the cooked quinoa to the skillet, along with the beans including 1/4 of the bean-liquid and the seasonings. Bring to a low simmer and cook for about 5 minutes, stirring regularly and adding additional liquid if it starts to dry out. Remove from heat.
In the meantime prepare the collard greens, bring a large pot of water to boil. Wash the collard leaves and cut off the stems level with the bottom of the leaves. The secret to perfect cabbage/collard rolls is to trim the tough, central stem, so turn the leaves with the coarse side up, and holding a very sharp knife parallel to the leaf, trim off part of the thickened central rib.
In two batches of 5, place the collard leaves into the boiling water, gently submerge them and boil for 3 minutes. Remove with a slotted spoon and rinse in cool water. Repeat with remaining leaves.
Preheat oven to 350F.
Prepare a casserole dish with olive oil and layer the thinly sliced onion and tomato to the bottom of the pan. Then, spoon half of the fiery roasted tomato mixture on top.
Have your cooked collard greens ready, lay them out trimmed side up and stem closest to you on a flat surface.
For small leaves use 2 tablespoons of the quinoa and legume mixture and for larger leaves use 3 tablespoons and place about a quarter of the way from the bottom:
Place each roll into the casserole dish:
Spoon the remaining tomato mixture over the rolls, and cover the baking dish tightly with aluminum foil. Bake at 350 for 40 minutes. Buon Appètit:
Warm up a fall night with Black Beans and Sweet Potatoes!
A simplistic meal, nutritious and quick, it can be used in a myriad of ways:
– Eat it as is
– For more of a substantial bite serve atop rice or quinoa
– Use as a taco filling topped with avocado
– Eat cold as a salad for a power-packed lunch
– Add stewed tomatoes and chili powder to start a pot of chili.
A one-pot meal using cupboard staples and boasting versatility….a great way to perk up leftovers!
Black Beans with Sweet Potatoes
1 Can of Organic Black Beans
1 small Onion (red, yellow or white utilize what’s on hand,) chopped
4 cloves Garlic, chopped (not a huge fan of garlic, use a clove or two less)
1 tsp. Cumin
1 tsp. Oregano
dash of Cinnamon
dash of Smoked Paprika
dash of Cayenne Pepper or Chili Powder
dash of Coriander
1 Tomato, chopped
1-2 Hot Peppers, chopped
***don’t have tomato or hot peppers on hand use 2 heaping spoonfuls of your favorite salsa instead!
1 Sweet Potato, cooked and cubed
1/2 bunch of Cilantro, chopped
Juice from 1 Lime
1 tsp. Olive Oil
Salt and Pepper to taste
Begin by boiling or roasting the sweet potato until cooked.
Boiling Method: Fill a pot with water, enough to submerge the sweet potato, boil 25-30 minutes, until tender. Drain and allow to cool. The skin with easily slip off at this point, then chop into cubes.
Roasting Method: Cut sweet potato into cubes. Heat oven to 375°. On a well oiled baking sheet, place potatoes in a layer. Bake until tender, 15 minutes; let cool.
In a sturdy saucepan heat olive oil on medium heat. Add onions and saute until softened and carmelized, then add garlic, spices and pepper. Saute about 3-5 minutes before adding the beans, tomatoes or salsa. Bring beans to simmering then add diced sweet potatoes and cook until heated through. Add juice from fresh lime and chopped cilantro before serving.
The familiar collard green stars in the Ethiopian dish, Gomen:
Typically served atop a platter of injera and eaten with your hands, I served the greens over brown lentils. A powerhouse of vitamins and fiber not to mention flavor, Gomen tastes great eaten hot or cold.
There are few necessary steps to be made before having Gomen on the table, but I assure you it’s simple and worth it. Begin with Nit’ir Qibe otherwise known as, spiced clarified butter/oil which gives Ethiopian cooking its signature flavor. Nit’ir Qibe is best made in a larger quantity using what you need, and storing the rest for later use. It has a longer shelf life compared to regular butter and can be kept handy to add flavor to soups, stews and anything else you deem flavor-worthy.
NIT’IR QIBE-ETHIOPIAN SPICED CLARIFIED OIL
Makes 1 1/2 cups
*in this recipe I used a good olive oil in place of the butter
– 1lb. butter or substitute good olive oil
– 1/2 red onion, chopped
– 3 cloves garlic, chopped
– 3-inch piece of ginger, grated
– 1 cinnamon stick
– 1/2 teaspoon turmeric
– 1 teaspoon fenugreek
– 4 cardamom pods, ground
– 2 teaspoons whole cumin seeds
– 1 teaspoon dried oregano
– 8 fresh basil leaves, chopped
Melt the butter or olive oil in a saute pan over low heat. With the butter be sure to skim foam as it rises and discard, continue until no more foam appears.
Add the onion, garlic, ginger and spices and continue to cook on low heat for 15-20 minutes. Removed from the heat allow the mixture to sit until cooled and the spices settle to bottom of the pan. Strain the liquid through a fine mesh sieve into a heat-resistant container such as a mason jar. Discard the onion and spices.
Cover the Nit’ir Qibe and store in the refrigerator, it will keep for about 3 weeks.
Gomen or Ethiopian Collard Greens
Makes 4 Servings
– 2 bunches of collard greens, washed, stems removed and chopped
– 1/4 cup Nit’ir Qibe (see recipe above)
– 1/2 medium red onion, chopped
– 3 cloves garlic, chopped
– 2-inch piece of ginger, grated
– 3 Anaheim chili peppers, seeded and chopped
– 1 cup water
– Salt and Pepper to taste
Heat the Nit’ir Qibe in a saucepan over medium heat. Add the onion and saute until softened, about 5 minutes. Stir in the chili peppers, ginger and garlic, cooking until the pepper softens. Add the collard greens, water and season with salt and pepper. Cover, and bring to a boil. Lower the heat and cook for 20 minutes, or until the greens are tender. You may need to remove the cover to allow the liquids to boil off. Adjust seasonings accordingly
Serve with fresh injera bread or lentils.
Healthy, quick and the perfect blend of spice to warm the chilly onset of Fall and Winter.
Fried Eggs with Spicy Tomato Harissa Sauce may become your new go-to comfort food!
Harissa is a versatile Tunisian condiment, typically sold in tubes or jars, yet it can easily be prepared at home: Blend red chili peppers into a thick paste with the addition of garlic, olive oil, and aromatic spices such as cumin, caraway and coriander. Depending on the heat level of the peppers, a spoonful of harissa can go a long way!
Fried Eggs in a Spicy Tomato and Harissa Sauce with Crusty Bread
- 1 tsp olive oil
- 1/2 onion, minced
- 14.5 oz can tomatoes
- 2 tbsp prepared Harissa, add more if you like it spicier!
- 4 eggs
- salt and pepper, to taste
- 1 tsp fresh chopped parsley, chives or cilantro
Heat a large non-stick skillet over medium heat, add the oil then the onion and saute 2 to 3 minutes. Add the tomatoes and harissa. Increase heat to medium-high, and simmer 3 to 4 minutes to reduce the liquid.
Now, turn the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Garnish with chopped parsley, chives or cilantro. Serve with good, crusty bread!
Sense of place fades
as your world expands.
…the richness of travel,
your heart no longer belongs
to just one place or one face.
Romanticalism at it’s finest.
Yes, I say romanticalism—not really a word you say?
Well, it’s describing romanticism in a heightened sense—a strengthening of language.
Where one can simply stand, enamored in it all.
The Medici’s, Leonardo, Botticelli, Giotto, Raphael.
Approaching Brunelleschi’s Duomo, an unfathomable sight, causing one to feel insignificant in size.
Sauntering across the Ponte Vecchio, pausing in view, the River Arno, outstretched.
Lunching in a quaint, corner shop, crumbs dusting the floor.
Cobbled streets, marble statues and colored facades.
Strolling hand in hand—step by step—breath by breath.