July 4, 2012
FOOD FOR YOUR HAIR! :) 

FOOD FOR YOUR HAIR! :) 

(via rapunzelsdaughters)

12:02am  |   URL: http://tmblr.co/ZNMMGvOfkUc3
  
Filed under: hair mask hair recipe beauty 
July 1, 2012
It’s SUNDAY… and my favorite part to the end of a nice weekend is Sunday Brunch!
One of my ultimate favorite brunch choices happens to be lemon ricotta pancakes (seriously heavenly). Unlike regular fluffy pancakes that still feel “heavy,” lemon ricotta pancakes achieve that perfect balance of light fluffy “i’m on a cloud right now” texture that blends perfectly with the citrus flavor from the lemons.  Needless to say, lemon ricotta pancakes aren’t the healthiest  breakfast option so I decided to cook my own mini pancakes with the goal in mind to create something that wasn’t as dense as the run-of-the-mill pancake dish. 
With a mission in mind, I decided to take a chance and make flourless banana pancakes-and the risk paid off! Not only are these pancakes light and fluffy, but they are naturally sweet from the banana so you don’t have to add any sugar/sweeteners. I only used two ingredients which means that prep/cook time was cut in half. Quicker prep/cook time means less time to wait to eat! I call that a win-win. Continue reading for the recipe!
— — — — — — — — — —
What you’ll need: 
- 1 Large banana
- About 1/3 C egg whites OR around 2 large egg’s worth of egg whites
Directions
- Blend eggs and banana together in a blender or food processor until thoroughly combined and mixture is smooth. You don’t want lumpy batter! 
-That’s it! I then transferred my mixture into a measuring cup so I could easily pour the batter for mini-pancakes.
Optional Step:
Add Spices! I used Pumpkin Pie Spice in my batter but you could also use Cinnamon or Cocoa Powder. You could also add in fruits or chocolate chips! 
NOTE ***I would definitely say to go “mini” with these pancakes because the batter is pretty thin and the pancakes are really light and delicate so flipping them could be a challenge if the pancakes are larger in size!***
— — — — — — — — — —
Recipe for Berry Sauce: 
Even though I didn’t use citrus in the actual pancakes I definitely wanted to incorporate some of the citrus flavor inspired by lemon ricotta pancakes in this recipe. I had some raspberries and lemons on hand so I created this topping to use with my pancakes as a maple syrup replacement! 
What You’ll Need
-Raspberries
-Lemon juice (to taste) 
Directions
-Just wash, dry, and place your raspberries in a bowl. Mash with a fork. 
-Add a tiny bit of lemon juice
-You’re done! Top on your mini-pancakes!

The sweet of the banana pancakes with the citrus from the fruit really went well together.  These were the lightest “pancakes” I’ve ever tried (thanks to the exclusion of flour). The fact that the recipe calls for fruit (as opposed to sugar) as a sweetener is definitely another plus.
Try to make this delicious (and healthy!) brunch dish the next time you want to make something with maximum flavor using minimal effort. It’ll definitely be a great start to the rest of your lazy sunday. :)
Till next time. 
Have a dish you want me to try? Request it in the ask box! 

It’s SUNDAY… and my favorite part to the end of a nice weekend is Sunday Brunch!

One of my ultimate favorite brunch choices happens to be lemon ricotta pancakes (seriously heavenly). Unlike regular fluffy pancakes that still feel “heavy,” lemon ricotta pancakes achieve that perfect balance of light fluffy “i’m on a cloud right now” texture that blends perfectly with the citrus flavor from the lemons.  Needless to say, lemon ricotta pancakes aren’t the healthiest  breakfast option so I decided to cook my own mini pancakes with the goal in mind to create something that wasn’t as dense as the run-of-the-mill pancake dish. 

With a mission in mind, I decided to take a chance and make flourless banana pancakes-and the risk paid off! Not only are these pancakes light and fluffy, but they are naturally sweet from the banana so you don’t have to add any sugar/sweeteners. I only used two ingredients which means that prep/cook time was cut in half. Quicker prep/cook time means less time to wait to eat! I call that a win-win. Continue reading for the recipe!

— — — — — — — — — —

What you’ll need

- 1 Large banana

- About 1/3 C egg whites OR around 2 large egg’s worth of egg whites

Directions

- Blend eggs and banana together in a blender or food processor until thoroughly combined and mixture is smooth. You don’t want lumpy batter! 

-That’s it! I then transferred my mixture into a measuring cup so I could easily pour the batter for mini-pancakes.

Optional Step:

Add Spices! I used Pumpkin Pie Spice in my batter but you could also use Cinnamon or Cocoa Powder. You could also add in fruits or chocolate chips! 

NOTE ***I would definitely say to go “mini” with these pancakes because the batter is pretty thin and the pancakes are really light and delicate so flipping them could be a challenge if the pancakes are larger in size!***

— — — — — — — — — —

Recipe for Berry Sauce

Even though I didn’t use citrus in the actual pancakes I definitely wanted to incorporate some of the citrus flavor inspired by lemon ricotta pancakes in this recipe. I had some raspberries and lemons on hand so I created this topping to use with my pancakes as a maple syrup replacement! 

What You’ll Need

-Raspberries

-Lemon juice (to taste) 

Directions

-Just wash, dry, and place your raspberries in a bowl. Mash with a fork. 

-Add a tiny bit of lemon juice

-You’re done! Top on your mini-pancakes!


The sweet of the banana pancakes with the citrus from the fruit really went well together.  These were the lightest “pancakes” I’ve ever tried (thanks to the exclusion of flour). The fact that the recipe calls for fruit (as opposed to sugar) as a sweetener is definitely another plus.

Try to make this delicious (and healthy!) brunch dish the next time you want to make something with maximum flavor using minimal effort. It’ll definitely be a great start to the rest of your lazy sunday. :)

Till next time. 

Have a dish you want me to try? Request it in the ask box! 

June 30, 2012
This post isn’t a food recipe, but more of a health/snack trick I use daily. Read below if you’re interested! 
— — — — — — — — — —
You know that time between lunch and dinner when you’re starving but don’t want to get full because you’ll ruin dinner? I call that food purgatory and it’s the worst. It usually strikes at the same time every day (around 4-5 pm for me) and I’m always tempted to run out to the store and get a bag of chips or a large coffee to stave off that hungry-feeling. Don’t want to give into mid-day cravings but need to silent your growling stomach? Eat a grapefruit instead!! 
— — — — — —
Why Grapefruit? 
If I even attempted to list all the benefits of grapefruit, I would bore you all with an unnecessarily long post. I’ll give you all a brief summary instead. 
Grapefruits are PACKED with vitamin C, helping you stay alert and focused during the post-lunch hunger dip. Vitamin C also maintains cardiovascular health by preventing the oxidation of cholesterol. In addition, consuming vitamin C-rich foods supports the immune system, and leads to reduced risk of death from heart disease, cancer and stroke (according to livestrong.com diet pages)
Grapefruits are a great source of fiber, making you feel full, but not bloated- helping you get through your day.
Grapefruit contains phytonutrients called LIMONOIDS which help your body flush out toxins
Grapefruits taste awesome. Plain and simple. 
So in short, Grapefruits provide fiber (helping you feel full), vitamin C (helping you stay alert), and toxin flushing phytonutrients: three major components that will most definitely help you get through a long, tiring day. 
Bored or how Grapefruit tastes? Add some Cinnamon or Honey to change up flavor components -OR- cut some up and put it in a salad. The citrus flavor in a grapefruit really blends well with mixed greens. 
Seriously guys, go to your fridge now and cut up some grapefruit. You’ll thank me.

This post isn’t a food recipe, but more of a health/snack trick I use daily. Read below if you’re interested! 

— — — — — — — — — —

You know that time between lunch and dinner when you’re starving but don’t want to get full because you’ll ruin dinner? I call that food purgatory and it’s the worst. It usually strikes at the same time every day (around 4-5 pm for me) and I’m always tempted to run out to the store and get a bag of chips or a large coffee to stave off that hungry-feeling. Don’t want to give into mid-day cravings but need to silent your growling stomach? Eat a grapefruit instead!! 

— — — — — —

Why Grapefruit? 

If I even attempted to list all the benefits of grapefruit, I would bore you all with an unnecessarily long post. I’ll give you all a brief summary instead. 

  • Grapefruits are PACKED with vitamin C, helping you stay alert and focused during the post-lunch hunger dip. Vitamin C also maintains cardiovascular health by preventing the oxidation of cholesterol. In addition, consuming vitamin C-rich foods supports the immune system, and leads to reduced risk of death from heart disease, cancer and stroke (according to livestrong.com diet pages)
  • Grapefruits are a great source of fiber, making you feel full, but not bloated- helping you get through your day.
  • Grapefruit contains phytonutrients called LIMONOIDS which help your body flush out toxins
  • Grapefruits taste awesome. Plain and simple. 

So in short, Grapefruits provide fiber (helping you feel full), vitamin C (helping you stay alert), and toxin flushing phytonutrients: three major components that will most definitely help you get through a long, tiring day. 

Bored or how Grapefruit tastes? Add some Cinnamon or Honey to change up flavor components -OR- cut some up and put it in a salad. The citrus flavor in a grapefruit really blends well with mixed greens. 

Seriously guys, go to your fridge now and cut up some grapefruit. You’ll thank me.

June 30, 2012
What’s better than chocolate? 
Give up? Good, because that was a trick question. Nothing is better than chocolate, obviously. 
This dessert is so simple that I don’t even consider it a real…”recipe”
I often crave chocolate but then feel guilty about when I polish off an entire bar like it’s my job. Unlike processed chocolate, cocoa powder has the chocolate flavor (minus sweetness) without the fat! Especially during hot summer days when I want a bowl of chocolate ice cream, I take some nonfat greek yogurt instead (vanilla or original) and mix it with about 2-2.5 TBS of dark cocoa powder and voilà, instant creamy chocolate pudding with a nice, dark chocolate flavor. Pop a bowl in the freezer for 30 min if you want something that tastes like chocolate fro yo (equally as good). 

Enjoy! 
— — — — — — — — — — —
What you’ll need
-Unsweetened Cocoa Powder
-Greek yogurt (brand and flavor of your preference)
Combine ingredients, mix well, and eat some guilty-free pudding! 
— — — — — — — — — —
Have these ingredients in your fridge/pantry? What are you still doing reading this?! Make some pudding pronto! 

Till next time!


Have a recipe request? Send it over in the request box above! 

What’s better than chocolate? 

Give up? Good, because that was a trick question. Nothing is better than chocolate, obviously. 

This dessert is so simple that I don’t even consider it a real…”recipe”

I often crave chocolate but then feel guilty about when I polish off an entire bar like it’s my job. Unlike processed chocolate, cocoa powder has the chocolate flavor (minus sweetness) without the fat! Especially during hot summer days when I want a bowl of chocolate ice cream, I take some nonfat greek yogurt instead (vanilla or original) and mix it with about 2-2.5 TBS of dark cocoa powder and voilà, instant creamy chocolate pudding with a nice, dark chocolate flavor. Pop a bowl in the freezer for 30 min if you want something that tastes like chocolate fro yo (equally as good). 


Enjoy! 

— — — — — — — — — — —

What you’ll need

-Unsweetened Cocoa Powder

-Greek yogurt (brand and flavor of your preference)

Combine ingredients, mix well, and eat some guilty-free pudding! 

— — — — — — — — — —

Have these ingredients in your fridge/pantry? What are you still doing reading this?! Make some pudding pronto! 

Till next time!

Have a recipe request? Send it over in the request box above! 

June 29, 2012
Don’t let the photo fool you…this meal was DELICIOUS. It all started off as a sad, sad food accident that left me with a bland mix of veggies that I desperately needed to fix.
Scroll down for the recipe if you don’t want to read through my ramblings!
— — —
I came home from work looking for an easy, quick meal to make because I was famished and quite literally would have raided my fridge if given the chance. I found some leftover mashed potatoes but didn’t want something so carb-y/starchy so decided to make my own dinner for the night. After looking through the cabinets I found a solution: dried split peas.
Dried split peas, when cooked, are soft enough to create a Veggie Mash (healthier than simple mashed potatoes, even though my Mom doesn’t add any butter/oil in her version) and are also great for soups!
Since I was too hungry to wait for a soup to finish cooking, I went for the mash. The recipe is simple enough, but sadly I messed it up because the cover for my pot didn’t fit properly-making the mash super, super dry. 
Ingredients
-1 C Peas
-2C, 1C veggie stock
-1 onion, chopped and sauteed in a bit of olive oil
-3 cloves garlic, chopped and sauteed with onions
-1/4 cup quinoa, couscous, or buckwheat* (which is what I used) to give the mash some texture
Directions
- Place 3C liquid in pot and wait for it to boil
-Add 1C peas
-Cover pot and let simmer until peas are soft and edible 
-Once peas are soft, add 1/4 C buckwheat (quinoa or coucous)
-Simmer covered for another 30 min or until all water is dissolved and buckwheat (or other grain) is cooked. Mix together. Peas will become mushy thus creating the base for the veggie mash. Add spices if desired. 
— — — — —
The above recipe is what I messed up because of my pot fiasco (leaving me with really dry…mush). I came up with a solution and ended up creating something that tasted like Samosa filling…in other words, something DELICIOUS. 
What I did to fix it:
I placed a large spoonful of the mash into a medium skilled (no oil added) on low heat. Since the mash was so dry, I added a few tablespoons of water and some of my mom’s healthy mashed potatoes (at this point I had the perfect consistency!). Then I dropped in about 3/4 C of frozen Veggies from Trader Joe’s (Soycutash mix, if you were wondering).
After this I added a couple dashes of:
-Paprika
-Curry Powder** This is what gave the mash the taste of Samosa filling! 
-Red Chili Powder
-Garlic Powder
-Ginger Powder
-Dried Basil, Oregano, Cilantro
Mix thoroughly to incorporate spices and let frozen veggies cook by covering the pan and simmering for another minute or so! 
AAAAAAAAAND YOU’RE DONE!
— — — — — — — — — —
Even though I ended up spending more time on Veggie Mash than I would have spent if I had made the split pea soup, the Veggie Mash/Samosa filling tasted amazing. I’m definitely adding it to my dinner rotation and maybe even baking this into home-made samosas once I find the right recipe! Hooray for happy food accidents? 
**Obviously, this might not be authentic Samosa filling, but it tasted great to me! This is my interpretation, after all.
Till next time!
Don’t be shy! Have a favorite meal you want to make healthier? Ask away! :)

Don’t let the photo fool you…this meal was DELICIOUS. It all started off as a sad, sad food accident that left me with a bland mix of veggies that I desperately needed to fix.

Scroll down for the recipe if you don’t want to read through my ramblings!

— — —

I came home from work looking for an easy, quick meal to make because I was famished and quite literally would have raided my fridge if given the chance. I found some leftover mashed potatoes but didn’t want something so carb-y/starchy so decided to make my own dinner for the night. After looking through the cabinets I found a solution: dried split peas.

Dried split peas, when cooked, are soft enough to create a Veggie Mash (healthier than simple mashed potatoes, even though my Mom doesn’t add any butter/oil in her version) and are also great for soups!

Since I was too hungry to wait for a soup to finish cooking, I went for the mash. The recipe is simple enough, but sadly I messed it up because the cover for my pot didn’t fit properly-making the mash super, super dry. 

Ingredients

-1 C Peas

-2C, 1C veggie stock

-1 onion, chopped and sauteed in a bit of olive oil

-3 cloves garlic, chopped and sauteed with onions

-1/4 cup quinoa, couscous, or buckwheat* (which is what I used) to give the mash some texture

Directions

- Place 3C liquid in pot and wait for it to boil

-Add 1C peas

-Cover pot and let simmer until peas are soft and edible 

-Once peas are soft, add 1/4 C buckwheat (quinoa or coucous)

-Simmer covered for another 30 min or until all water is dissolved and buckwheat (or other grain) is cooked. Mix together. Peas will become mushy thus creating the base for the veggie mash. Add spices if desired. 

— — — — —

The above recipe is what I messed up because of my pot fiasco (leaving me with really dry…mush). I came up with a solution and ended up creating something that tasted like Samosa filling…in other words, something DELICIOUS. 

What I did to fix it:


I placed a large spoonful of the mash into a medium skilled (no oil added) on low heat. Since the mash was so dry, I added a few tablespoons of water and some of my mom’s healthy mashed potatoes (at this point I had the perfect consistency!). Then I dropped in about 3/4 C of frozen Veggies from Trader Joe’s (Soycutash mix, if you were wondering).

After this I added a couple dashes of:

-Paprika

-Curry Powder** This is what gave the mash the taste of Samosa filling! 

-Red Chili Powder

-Garlic Powder

-Ginger Powder

-Dried Basil, Oregano, Cilantro

Mix thoroughly to incorporate spices and let frozen veggies cook by covering the pan and simmering for another minute or so! 

AAAAAAAAAND YOU’RE DONE!

— — — — — — — — — —

Even though I ended up spending more time on Veggie Mash than I would have spent if I had made the split pea soup, the Veggie Mash/Samosa filling tasted amazing. I’m definitely adding it to my dinner rotation and maybe even baking this into home-made samosas once I find the right recipe! Hooray for happy food accidents? 

**Obviously, this might not be authentic Samosa filling, but it tasted great to me! This is my interpretation, after all.

Till next time!

Don’t be shy! Have a favorite meal you want to make healthier? Ask away! :)

June 29, 2012
Spaghetti Squash….Leftover style!
So you made some Spaghetti Squash (if you haven’t and want to make some, go here!). Anyway, now you have leftovers :insert ominous music here: Fear no more! I didn’t feel like making another dinner dish with my leftover squash so I opted for a quick, breakfast recipe instead!
Just like the Spaghetti Squash strands fill in for regular spaghetti, the texture of S.Sq can also replace shredded potatoes that make up most hash brown recipes!
— — — — — — — — — — — — — 
What You’ll Need
-Leftover S.Sq
-Some olive oil or light cooking spray
-2 egg whites
-Feta cheese (for topping) or any cheese you want, really
-Salt/Pepper to taste

Directions
-Heat a lightly oiled skillet on medium high
-Add a large spoonful of S.Sq on a skillet. Don’t spread it out! You want everything to stay together. Your S.Sq will start to sizzle. This is ok.
-Add your egg whites (slowly!) on top of your S.Sq pile. This is when you press down on the S.Sq with a cooking spatula. The egg whites will start to solidify and make the S.Sq strands stick together into something that resembles hash browns.
-After a minute or so on medium/low heat, use your spatula to flip your S.Sq hash brown! Press down so you get a flat looking hash-brown (and so all the egg whites are cooked) 
-Once flipped, flip again for good measure. 
-You’re done! Plate your hash browns, add some cheese and enjoy how easy it was to get rid of your leftovers!
:D

Have leftovers you want to get rid of? Message me your ingredients and I’ll come up with a recipe for you! 

Spaghetti Squash….Leftover style!

So you made some Spaghetti Squash (if you haven’t and want to make some, go here!). Anyway, now you have leftovers :insert ominous music here: Fear no more! I didn’t feel like making another dinner dish with my leftover squash so I opted for a quick, breakfast recipe instead!

Just like the Spaghetti Squash strands fill in for regular spaghetti, the texture of S.Sq can also replace shredded potatoes that make up most hash brown recipes!

— — — — — — — — — — — — — 

What You’ll Need

-Leftover S.Sq

-Some olive oil or light cooking spray

-2 egg whites

-Feta cheese (for topping) or any cheese you want, really

-Salt/Pepper to taste

Directions

-Heat a lightly oiled skillet on medium high

-Add a large spoonful of S.Sq on a skillet. Don’t spread it out! You want everything to stay together. Your S.Sq will start to sizzle. This is ok.

-Add your egg whites (slowly!) on top of your S.Sq pile. This is when you press down on the S.Sq with a cooking spatula. The egg whites will start to solidify and make the S.Sq strands stick together into something that resembles hash browns.

-After a minute or so on medium/low heat, use your spatula to flip your S.Sq hash brown! Press down so you get a flat looking hash-brown (and so all the egg whites are cooked) 

-Once flipped, flip again for good measure. 

-You’re done! Plate your hash browns, add some cheese and enjoy how easy it was to get rid of your leftovers!

:D

Have leftovers you want to get rid of? Message me your ingredients and I’ll come up with a recipe for you! 

June 29, 2012
Quinoa is awesome. Simply put. It’s easy to cook, easy to customize, and it’s delicious! PS- Did you know quinoa isn’t officially part of the grain family? It’s actually a seed! I’ve been wanting to try this out for a while, especially since I’ve been getting bored with my usual greek yogurt breakfast. This recipe didn’t disappoint. Read on if you’re interested in how I made my Pumpkin Pie Quinoa Breakfast ! 
— — — — — — — — — — — — —
What You’ll Need: 
-1/2 C quinoa. You can you less/more depending on if you want leftover quinoa 
-Pumpkin Pie Spice from Trader Joe’s* If you don’t have Pumpkin Pie Spice, you can use Cinnamon, Cocoa Power or any other spice/powder you want! 
-1 Banana (mashed with a fork) for sweetness 
-Milk/ Non-Dairy Replacement (ie. Almond Milk, Coconut Milk) if you want your breakfast to have more of a porridge-like consistency 
— — — — — — — — — — — — — — — — 
Directions
1. Cook quinoa according to box/bag directions. I believe that it’s 1 part quinoa to 2 parts liquid. Check the box to be sure!
2. While the quinoa is cooking (approx 15-30 min depending on quantity) take a medium/large banana and mash it in a bowl.
3. Add your P.P.S (pumpkin pie spice) or Cinnamon or even Cocoa powder to the banana mixture depending on your taste preferences. I added P.P.S
4. Once your quinoa is cooked, add a large spoonful (or more) to your banana-spice mixture!
**If you find that you want a dish more similar to a porridge add some milk or non-dairy substitute of your choice!**
5. NOM! 
— — — — — — — — — — — 
I thought that this was a great breakfast dish because it maintained the taste and sweetness of pumpkin pie in a healthy way. I felt like I was cheating my mind into thinking I was eating a slice of pie when I was really eating a protein rich breakfast that was quick and easy to make.
The mashed banana adds and sweet and smooth texture to the overall dish that I hope you’ll love as much as I did! Feel free to mix and experiment with different spices and add-ins. Next time I might add in some chopped almonds or fresh fruits! 
Till next time,
xo
PS- Did you try this recipe? Liked it? Experimented with different flavors? LET ME KNOW IN MY ASK BOX ABOVE!

Quinoa is awesome. Simply put. It’s easy to cook, easy to customize, and it’s delicious! PS- Did you know quinoa isn’t officially part of the grain family? It’s actually a seed! I’ve been wanting to try this out for a while, especially since I’ve been getting bored with my usual greek yogurt breakfast. This recipe didn’t disappoint. Read on if you’re interested in how I made my Pumpkin Pie Quinoa Breakfast ! 

— — — — — — — — — — — — —

What You’ll Need: 


-1/2 C quinoa. You can you less/more depending on if you want leftover quinoa 

-Pumpkin Pie Spice from Trader Joe’s* If you don’t have Pumpkin Pie Spice, you can use Cinnamon, Cocoa Power or any other spice/powder you want! 

-1 Banana (mashed with a fork) for sweetness 

-Milk/ Non-Dairy Replacement (ie. Almond Milk, Coconut Milk) if you want your breakfast to have more of a porridge-like consistency 

— — — — — — — — — — — — — — — —

Directions


1. Cook quinoa according to box/bag directions. I believe that it’s 1 part quinoa to 2 parts liquid. Check the box to be sure!

2. While the quinoa is cooking (approx 15-30 min depending on quantity) take a medium/large banana and mash it in a bowl.

3. Add your P.P.S (pumpkin pie spice) or Cinnamon or even Cocoa powder to the banana mixture depending on your taste preferences. I added P.P.S

4. Once your quinoa is cooked, add a large spoonful (or more) to your banana-spice mixture!

**If you find that you want a dish more similar to a porridge add some milk or non-dairy substitute of your choice!**

5. NOM! 

— — — — — — — — — — — 

I thought that this was a great breakfast dish because it maintained the taste and sweetness of pumpkin pie in a healthy way. I felt like I was cheating my mind into thinking I was eating a slice of pie when I was really eating a protein rich breakfast that was quick and easy to make.

The mashed banana adds and sweet and smooth texture to the overall dish that I hope you’ll love as much as I did! Feel free to mix and experiment with different spices and add-ins. Next time I might add in some chopped almonds or fresh fruits! 

Till next time,

xo

PS- Did you try this recipe? Liked it? Experimented with different flavors? LET ME KNOW IN MY ASK BOX ABOVE!

June 29, 2012
You know those days when you have a ton of food in the fridge and it’s all about to go bad so you need to make a dish that uses everything? This was one of those days. I had an obscene amount of mushrooms I didn’t use, some onions, carrots, and some lemons that needed to be consumed ASAP. Lucky for me, I like to invent recipes and I wanted to cook some Israeli couscous I bought a while ago but never got the chance to try. 
Unlike regular couscous, Israeli couscous is larger is size and tastes more like pasta in round form…if that makes sense. It’s a great filler for any meal so I decided that since I had to figure out a way to combine everything in the fridge, I might as well add some “bulk” so I wasn’t just eating random veggies mixed together. 
I’m actually really glad I tried something different because this ended up tasting amazing. I’m definitely going to add it to my regular dish circuit. Want to see what I did? Keep reading! 
— — — — — — — — — — —
What you’ll need: 
-1 lemon (zest and juice)
-Handfull of baby carrots (shredded)
-1 onion (diced)
-Handfull of any type of mushrooms you have from the grocery store
-1 C of Israeli Couscous
-3 cloves of garlic (diced)
-Splash of Olive Oil
SPICES! Just to let you all know- I’m kind of  obsessed with spices and LOVE mixing and matching different spices in my dishes. You don’t have to add spices…but I just think everything tastes better with an extra kick. Feel free to add whatever spices you like! I hate when recipes make measurements super specific. Feel free to adjust the quantities to your taste. You don’t HAVE to use 1 onion- if you like onions add more! If you don’t like garlic, don’t add any! 
In this recipe I used dashes of:
-Paprika
-Garam Masala 
-Ginger Powder
-Chili Powder
-Garlic Salt
-Dried Oregano and Basil 
— — — — — — — — — — — — — 
Directions:
PRELIMINARY STEP
Cook your israeli couscous. Follow the directions on the box/bag. I started cooking mine before I cut and cooked my veggies so everything would be done around the same time. 
1. Heat non-stick skillet/sauce pan (whatever you have in your kitchen) and add a dash of Olive Oil on medium/high heat
2. Add in your onions and garlic and lower the flame to a medium/low setting. Once you see that the onions and garlic are starting to brown, add your chopped mushrooms. 
3. Mushrooms expel liquid in the presence of heat. Don’t worry if it looks like you have liquid and your mushrooms aren’t cooking. Wait a couple of minutes and your mushrooms will cook and turn golden-y brown. Liquid will be gone! 
4. GO TO SPICE TOWN! Add whatever spices you want. Mix thoroughly and wait a couple of minutes so everything is incorporated. Put on LOW heat. 
5. If everything is cooked, take veggies off the heat and start shredding your carrots and lemon (for zest) if you haven’t already. 
6. Put your Israeli couscous in a bowl (as much as your want). Add in your mushroom veggie-mix, some shredded carrots, lemon zest to cut through the smokey mushroom/onion flavor and some lemon juice for that extra kick. I highly suggest using lemon juice! Trust me on this one. 
I find that especially in mushroom or sauteed veggie dishes, I need to add that extra cool/fresh component that will balance out the olive oil/smokey flavor of cooked veggies. Lemon juice and lemon zest definitely do the trick! 
YOU’RE DONE! 
NOM AWAY!!!!! 
Feel free to experiment, as usual. Message me if you want more food suggestions :)

You know those days when you have a ton of food in the fridge and it’s all about to go bad so you need to make a dish that uses everything? This was one of those days. I had an obscene amount of mushrooms I didn’t use, some onions, carrots, and some lemons that needed to be consumed ASAP. Lucky for me, I like to invent recipes and I wanted to cook some Israeli couscous I bought a while ago but never got the chance to try. 

Unlike regular couscous, Israeli couscous is larger is size and tastes more like pasta in round form…if that makes sense. It’s a great filler for any meal so I decided that since I had to figure out a way to combine everything in the fridge, I might as well add some “bulk” so I wasn’t just eating random veggies mixed together. 

I’m actually really glad I tried something different because this ended up tasting amazing. I’m definitely going to add it to my regular dish circuit. Want to see what I did? Keep reading! 

— — — — — — — — — — —

What you’ll need: 

-1 lemon (zest and juice)

-Handfull of baby carrots (shredded)

-1 onion (diced)

-Handfull of any type of mushrooms you have from the grocery store

-1 C of Israeli Couscous

-3 cloves of garlic (diced)

-Splash of Olive Oil

SPICES! Just to let you all know- I’m kind of  obsessed with spices and LOVE mixing and matching different spices in my dishes. You don’t have to add spices…but I just think everything tastes better with an extra kick. Feel free to add whatever spices you like! I hate when recipes make measurements super specific. Feel free to adjust the quantities to your taste. You don’t HAVE to use 1 onion- if you like onions add more! If you don’t like garlic, don’t add any! 

In this recipe I used dashes of:

-Paprika

-Garam Masala 

-Ginger Powder

-Chili Powder

-Garlic Salt

-Dried Oregano and Basil 

— — — — — — — — — — — — — 

Directions:

PRELIMINARY STEP


Cook your israeli couscous. Follow the directions on the box/bag. I started cooking mine before I cut and cooked my veggies so everything would be done around the same time. 


1. Heat non-stick skillet/sauce pan (whatever you have in your kitchen) and add a dash of Olive Oil on medium/high heat

2. Add in your onions and garlic and lower the flame to a medium/low setting. Once you see that the onions and garlic are starting to brown, add your chopped mushrooms. 

3. Mushrooms expel liquid in the presence of heat. Don’t worry if it looks like you have liquid and your mushrooms aren’t cooking. Wait a couple of minutes and your mushrooms will cook and turn golden-y brown. Liquid will be gone! 

4. GO TO SPICE TOWN! Add whatever spices you want. Mix thoroughly and wait a couple of minutes so everything is incorporated. Put on LOW heat. 

5. If everything is cooked, take veggies off the heat and start shredding your carrots and lemon (for zest) if you haven’t already. 

6. Put your Israeli couscous in a bowl (as much as your want). Add in your mushroom veggie-mix, some shredded carrots, lemon zest to cut through the smokey mushroom/onion flavor and some lemon juice for that extra kick. I highly suggest using lemon juice! Trust me on this one. 

I find that especially in mushroom or sauteed veggie dishes, I need to add that extra cool/fresh component that will balance out the olive oil/smokey flavor of cooked veggies. Lemon juice and lemon zest definitely do the trick! 

YOU’RE DONE! 

NOM AWAY!!!!! 

Feel free to experiment, as usual. Message me if you want more food suggestions :)

June 29, 2012
The sun is shining and summer is officially here…which means that it’s :wait for it: *FROZEN DESSERT SEASON*!!! I’m not sure about you, but I’m trying to limit my ice-cream intake in order to salvage the progress I’ve made losing my finals week snack belly which is actually working out really well! With that said, I still have a sweet-tooth which means that I have to get creative with my desserts.
Today, I made Mango-Lassi Fro Yo which is absurdly easy to make and super delicious. If you don’t know what Mango Lassi is, it’s basically a popular Indian smoothie drink made from Mangos and Yogurt (you can read more about mango lassi  here) - two ingredients I happened to have in my fridge. 
Instead of making a normal smoothie, I decided to cut up mango chunks and freeze them in my freezer for a couple of hours so the chunks turned into fruit “ice cubes.” After they were sufficiently frozen, I spooned some zero fat Vanilla (you can use original) greek yogurt [Chobani, in my case] in a food processor with my frozen mango chunks. That’s basically all you need.
I turned the food processor on and blended until all ingredients were smoothly incorporated. For some extra spice, I added some cinnamon on top :) You can leave your fro yo plain or add some cinnamon or chai spice* if you want your dessert a little bit spicier! 
— — — — — — — — — — — — — — —
Ingredient List:
-Greek Yogurt (1 container)
-1 Mango, diced and frozen for a couple of hours
-1 food processor 
EXTRAS!
-cinnamon (spice garnish)
-Chai Spice

NOM AWAY, FOLKS! I did. 

The sun is shining and summer is officially here…which means that it’s :wait for it: *FROZEN DESSERT SEASON*!!! I’m not sure about you, but I’m trying to limit my ice-cream intake in order to salvage the progress I’ve made losing my finals week snack belly which is actually working out really well! With that said, I still have a sweet-tooth which means that I have to get creative with my desserts.

Today, I made Mango-Lassi Fro Yo which is absurdly easy to make and super delicious. If you don’t know what Mango Lassi is, it’s basically a popular Indian smoothie drink made from Mangos and Yogurt (you can read more about mango lassi here) - two ingredients I happened to have in my fridge. 

Instead of making a normal smoothie, I decided to cut up mango chunks and freeze them in my freezer for a couple of hours so the chunks turned into fruit “ice cubes.” After they were sufficiently frozen, I spooned some zero fat Vanilla (you can use original) greek yogurt [Chobani, in my case] in a food processor with my frozen mango chunks. That’s basically all you need.

I turned the food processor on and blended until all ingredients were smoothly incorporated. For some extra spice, I added some cinnamon on top :) You can leave your fro yo plain or add some cinnamon or chai spice* if you want your dessert a little bit spicier! 

— — — — — — — — — — — — — — —

Ingredient List:

-Greek Yogurt (1 container)

-1 Mango, diced and frozen for a couple of hours

-1 food processor 


EXTRAS!

-cinnamon (spice garnish)

-Chai Spice


NOM AWAY, FOLKS! I did

June 4, 2012
More Recipes Coming Up!

Get ready for:

  • Mango Lassi Sherbet! 
  • Berry Sorbet
  • Easy Crepes
  • Tasty French Toast
  • Almond Apple Salad
  • Spaghetti Squash Hash Browns (gotta love leftovers…)
  • Healthy Hot Fudge Oatmeal! 
  • Homemade Luna bars
  • Vegan Oatmeal Pancakes

and more! 

Don’t forget to message me to request a recipe you want me to try out OR request a dish you want me to make healthier (Healthier mac n cheese, for example)

Till then,

xo

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