KIick-It-Up-A-Notch Peas and Carrots

Question:  When I say "peas and carrots" what's the first thing that comes to mind?

Answer: FORREST GUMP!

Well, at least, that's what comes to mind for me.  Whenever I hear the phrase "peas and carrots" this scene from the movie automatically pops up:

Man, that's a great movie.  As an interesting sidenote, for those of you that don't know, my brother's name is actually Forrest (although, he was named after Nathan Bedford Forrest not Forrest Gump).

Anywho, today's post is NOT about the movie, but rather about the food combination itself.  At some point or another, I think that everyone has eaten the traditional peas and carrots combination.  But, if my experience is any indicator, peas and carrots are usually mushy (due to canned peas), bland (due to a lack of seasoning), and forgettable (generally "bleh" on the YUMM-O scale).

Well today that all changes! 

My recipe for peas and carrots is crisp (due to frozen peas), flavorful (due to the addition of roasting and garlic powder), and memorable (a solid 8-9 on the YUMM-O scale)...all the things a good vegetable side dish should be!

Kick-It-Up-A-Notch Peas and Carrots
Serves 4

1 lb. carrots, peeled and sliced
1/2T EVOO
1 bag frozen peas
1/2T Smart Balance (or butter)
salt and pepper, to taste
1/2tsp garlic powder

Directions:

• Preheat oven to 400 degrees.
• Toss with sliced carrots with EVOO and salt and pepper.
• Place the carrots on a baking sheet coated with non-stick spray.
• Roast for 20-25 minutes, tossing every 10 minutes until carrots are tender and beginning to brown around the edges.
• While the carrots are roasting, place peas in a medium saucepan and cover with water.  Boil 3 minutes, until tender.
• Drain, toss with Smart Balance, and season with salt and pepper.
• Once the carrots are roasted, add them to the peas and toss to incorporate.
• Season with garlic powder and, if necessary, additional salt and pepper.
• Serve warm.

This dish pairs perfectly with a side of brown rice/quinoa/millet and your protein of choice!

Question of the Day:

Have you ever put a spin on a classic recipe?  If so, I would love hearing about your creativity in the kitchen in the "Comment" section below!

Blessings,
Ally and Bo

Sweet Potato (Sort Of) Shepherd's Pie

It seems like forever since I have posted a recipe on the blog, and in some ways, it has been! 

Sidenote: Don't worry, I've still been cooking up a storm, and we've still been eating up a storm.  It's just that I've been cooking a lot of un-recipes...you know, roasted veggies, grains, and protein...nothing fancy.  Just a lot of easy meals that don't really warrant their own posts on the blog.

But today is the day that the recipe-drought comes to an end, and it's coming to an end with a BANG!  This recipe is the perfect way to welcome fall into your kitchen.  It's warm, high on comfort-food flavors, balanced in nutrition, and low in fat...seriously, what more could you ask for?!

Sweet Potato (Sort Of) Shepherd's Pie
Serves 4

For the Topping:
2 small sweet potatoes, peeled and diced
1/4C unsweetened almond milk
1T Smart Balance
1/4tsp cinnamon
1/4tsp nutmeg
1/8tsp salt

For the Filling:
1 1/2tsp vegetable oil
1 yellow onion, diced
2 carrots, peeled and diced
2 green bell peppers, diced
1tsp ground thyme
2tsp dried rosemary
1 1/4C vegetable broth
1 can cannellini beans, drained, rinsed, and patted dry
salt and pepper, to taste

For Garnish:
3oz. shredded cheddar cheese

Directions:

• Preheat the oven to 375 degrees.
• Boil water in a medium pot.  Once boiling, add the diced sweet potatoes.
• Boil for 10 minutes, or until tender.
• Meanwhile, heat the vegetable oil in a large skillet.  Once heated, add the onion, carrots, and bell pepper, and cook for five minutes.
• After five minutes, add the thyme, rosemary, vegetable broth, beans, salt, and pepper to the skillet.
• Simmer for ten minutes.
• Once the sweet potatoes are cooked, drain and place in a food processor.  Add the milk, Smart Balance, cinnamon, nutmeg, and salt.
• Process until smooth.  Set aside.
• Once the filling mixture has simmered for ten minutes, pour it into the bottom of a medium sized casserole dish.
• Spoon the sweet potato mixture on top, and spread it out until smooth.
• Bake for 20 minutes.
• Remove and add the shredded cheese on top.
• Bake for an additional 10 minutes.
• Cool for 5-10 minutes before eating.
• We ate our alongside a spinach salad, and it was the perfect vegetarian meal!

Bo took these pictures because I had to head over to yoga while the pie was in the oven.  They aren't the best pictures on the blog by any stretch of the imagination, but they'll have to do.  Honestly, I am just thankful that he remembered to take pictures AT ALL before devouring the shepherd's pie entirely!

(He did save me one piece...and yes, that means he ate 75% of the casserole all on his own!)

If you recreate this at home, don't be scared to play around with the filling ingredients.

For example, you could use leeks, turnips, broccoli, cauliflower, zucchini, squash, etc.

You name it - and you could probably use it in the filling.  

So, get creative.

Use WHATEVER you have on hand!

It will still be equally delicious.

Question of the Day:

Do you like shepherd's pie?  If not, how about pot pie?!

Blessings,
Ally and Bo

Better-than-your-Picaddilly's Carrot Souffle

I don't know about you, but I grew up eating lunches and dinners with my family (especially when my Mee Maw and Pee Paw were around) at Picadilly Cafeteria.  In case you've never been to - or heard about - a Picadilly, it's essentially a cafeteria where you walk through the line and pick out your salad, entree, vegetable (or two...or three...in my case), bread, and dessert.  In case your interested, here's a sample of their menu selections.

When I was a kid, I ALWAYS picked out a Jell-O bowl (you know the kind cut into little squares) and carrot souffle.  The rest of my choices would vary from visit to visit, but I could NEVER go without picking up both of my favorite items.  Looking back, I don't really understand my fascination with the Jell-O bowls...maybe it was the combination of the whipped cream with the Jell-O, I'm not quite sure.  Regardless, the carrot souffle is a dish that I still dream about as an adult.  For a kid that didn't really enjoy cooked carrots growing up, Picadilly's carrot souffle was like heaven (and dessert) wrapped in the guise of a vegetable!

Although the official website describes the carrot souffle as "subtly sweet" and "one of Picadilly's most popular dishes," I can assure you that there is nothing subtly sweet about the cafeteria's version of the dish; and honestly, that's probably why it's one of their most popular dishes!  So, when I started looking into recreating the dish, I expected it to contain quite a bit of butter and sugar.  However, I DID NOT expect the traditional Picadilly recipe to have:

• 8T (yes, that's TABLESPOONS) of butter;
• 1C of white sugar; and
• 2T brown sugar.

WOWZA - that's quite the nutritional profile, isn't it?!

My version is just as delectable as my memory recalls, but with only 1T Smart Balance, 1/4C sugar-free maple syrup, and 1-3 packets of stevia, it is MUCH healthier.  Plus, my version includes the added protein of organic plain Greek yogurt, reduces the cholesterol by only using egg whites, adds a flavorful punch with nutmeg and ginger, and pumps up the nutrition with the addition of raisins and unsweetened coconut.

I'd say that's a home run on all accounts, wouldn't you?!

Better-than-your-Picadilly's Carrot Souffle
Serves 6

1 lb. carrots, peeled and diced
1/8C plain Greek yogurt (or sour cream)
2 egg whites
1T Smart Balance (or butter)
1/4C sugar-free maple syrup (or regular)
1-3 stevia packets (I only used one)
1/2tsp vanilla extract
1T all-purpose flour
1/2tsp baking powder
1/2tsp cinnamon
1/8tsp nutmeg
pinch ground ginger
pinch salt
1/3C raisins, soaked in boiling water to reconstitute
1/4C unsweetened, shredded coconut

Directions:

• Preheat the oven to 350 degrees.
• Boil the carrots until tender (6-8 minutes).
• Drain and place the carrots into a food processor.
• Pulse until lightly pulverized.
• Add the plain Greek yogurt, egg whites, Smart Balance, maple syrup, stevia packets, and vanilla extract.
• Process until smooth.
• Add the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
• Process until smooth.
• Add the reconstituted raisins and coconut.
• Pulse 2-3 times, just to incorporate.
• Pour into a non-stick baking dish.
• Bake for 45 minutes.
• Serve warm - as a side dish for dinner - or with a drizzle of maple syrup, and a dollop of vanilla ice cream, for dessert!

Oh hello Lola!

(See, I wasn't kidding when I said she was always around when food is being prepared!)

Question of the Day:

Did you eat at Picadilly (or a similar type of cafeteria) growing up?  What are your memories of eating there?
OR
Have you ever dared to make a souffle?!  If so, what kind?  Cheese?  Chocolate?  Carrot?!

Blessings,
Ally and Bo

Tahini Thyme Root Vegetable Puree

Gosh, I've got to start making dinner a little bit earlier so that I can take pictures while the sun is still out.  The quality of these pictures is far from ideal, but - oh well - what else can you do when there is no natural sunlight?!  You'll just have to take my word for it when I say:

This vegetable puree was delicious!

You all know that I love a well-roasted vegetable better than almost anything, but I'll be the first to admit that there can be "too much of a good thing."  This puree turned out to be a great answer to still eating my vegetables, but in a new and exciting way!  And although Bo frequently faults me for wanting to puree everything (in his defense, I do make hummus, babaganoush, and/or pudding on an almost weekly basis), he thought that this dish was really good too...and (he might not admit it) he even liked his plate!

I used thyme in this recipe to liven things up a bit; but if thyme isn't one of your favorite herbs, feel free to substitute it with oregano, rosemary, basil, etc.  Almost any herb will work, as long as you like the flavor of it!

The tahini was added for creaminess and a punch of healthy fats and protein.  I WOULDN'T recommend substituting the tahini with another nut/seed butter because the flavor might be overwhelming for the delicate cauliflower and carrots.  However, you might substitute the water for almond milk (or milk of choice) for additional creaminess.  We were just out, so water was all that I had.

Tahini Thyme Root Vegetable Puree
Serves 3-4

1 large head of cauliflower, cut into chunks
4 medium carrots, peeled and diced
1T EVOO
salt and pepper, for garnish
2T Smart Balance (or butter)
1oz. cheddar cheese
2T tahini
1tsp dried thyme (scant)
1/4C water

Directions:

• Preheat the oven to 425 degrees.
• Toss the chopped/diced cauliflower and carrots with the EVOO, salt, and pepper.
• Spread onto a baking sheet; roast for 30 minutes (flipping half way).
• Once roasted, add the cauliflower, carrots, Smart Balance, cheddar cheese, tahini, and thyme to your food processor.
• Pulse 10-15 times.
• After pulsing, begin to process the ingredients on low while simultaneously pouring the water into the food processor through the hatch up top.
• Process until desired consistency is reached (I like mine relatively smooth).
• If desired, garnish with additional salt and pepper.

Between the cauliflower head and four carrots, this recipe made more than enough for Bo and I to have generous portions for dinner, and smaller lunch portions the next day.  Because of its seasonality and bright color, I am thinking that this would make a great side dish for Thanksgiving dinner.  I don't know about you, but I would eat this puree instead of mashed potatoes any day of the week!

Question of the Day:

What is your favorite herb and/or spice to use in the kitchen?  Obviously, I am a fan of thyme; but I also love basil, rosemary, nutmeg, cinnamon, and ginger (among others)!

Blessings,
Ally and Bo

Simple is Sometimes Better

Dinner at the Behne houshold is not always a fancy casserole, decadent layered bake, or homemade pizza.  On the contrary, more frequently than not it is something incredibly simple that can be whipped together in less than thirty minutes.  To that point, we also try to eat produce that is in season.  Which is why, during the summer months, we eat a lot of squash, kale, corn, and tomatoes.

I have also found that good quality produce doesn't need much doctoring to make it taste good.  The earth, sun, and rain have already done 99% of the work for us.  So, why ruin a good thing with too much salt, butter, or oil?

In my opinion, the simpler frequently the better (and yummier).

Case in point:

Potarrot Mash (potato and carrot...get it?!)

Sauteed Kale and Zucchini

Tahini, Molasses, and Lemon Cream

Note: I like to call these kinds of recipes "unrecipes," because I don't think that they exactly warrant a detailed ingredient and/or direction list.  

Usually, around 2:00PM, I take stock of what is available, ripe, and ready to eat in the refrigerator and pantry.  From there, I decided what to do with it.  For this dinner, I found:

• a lone Russet potato;
• three skinny carrots leftover from a 2lb. bag;
• 1/4 bunch of kale; and
• two measly zucchini (none of which would really work as an entree, or even a side, on its own).

However, with a little creativity and a willingness to let their natural flavors shine through, I was able to whip up something that was both delicious and filling.

Specifically, I ended up;

• boiling the potato and carrots and them processing them together with 1T Smart Balance and a little salt and pepper;
• sauteing the zucchini and kale together with a little lemonjuice and EVOO, and seasoning them with salt, pepper, and nutmeg; and
• whisking together a cream of 2T tahini, 2T lemonjuice, 2T water, 1/2tsp molasses, pinch of salt and pepper, and 1/2 packet of stevia.  

The cream added some healthy fats from the tahini, as well as a little more staying power from the protein.  Bo added a few links of sausage, and all in all the meal was fast, filling, and fabulous!

Question of the Day:

So, I'm excited to know, what are some of the simplest meals that YOU whip together?  Please share in the "Comment" section below...who knows, I might want to recreate them in MY kitchen! :)

Blessings,
Ally and Bo

Beta-Caroteine and Protein-Packed Salad

Today, as I was walking on the treadmill and reading the latest Yoga Journal magazine (yes, I read while I walk...I find it very meditative and relaxing), I was struck with inspiration for tonight's dinner.  Specifically, something Lavinia Spalding said in her article "Salad Days" really got me thinking:

When dinnertime comes, salad is often overlooked as a main-course option - it's a nice sidekick, but seldom the star.

Well, not in the Behne household!  The star of tonight's dinner was 110% salad; but not just any salad, this salad was filled with beta-caroteine, fiber, healthy fats, and protein.

Protein, you say?

How does someone who doesn't eat meat get protein?

Why, lentil's of course! :)

Don't trust my nutrition knowledge?  Well, not to worry, the World's Healthiest Foods has my back!

Lentils are a very good source of cholesterol-lowering fiber..but this is far from all lentils have to offer.  Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein - all with virtually no fat.  The calorie cost of all this nutrition?  Just 230 calories for a while cup of cooked lentils! (Source)

This salad is packed with an abundance of vitamins, nutrients, and good-for-you flavor!  After eating a plate FULL of it, I was satisfied and full, but by no means overly stuffed.  Three hours later, I was still feeling energized!  Don't be shy about the herbs in this salad, they really take the flavors from moderate to delectable!  And just in case you aren't a fan of rosemary or dill, feel free to substitute them with coriander, oregano, or basil.

Before eating this salad, Bo was CERTAIN that he didn't like lentils.  When I told him what was in tonight's dinner salad, he said "Lentils?!!!"  But - and I promise you I'm not lying here - after the first bite he changed his tune!

Lentils may seem like the red-headed-freckled-step-child of vegetables, but honestly, what do you have to lose by giving them a fair try?!

Beta-Caroteine and Protein-Packed Salad
Serves 2-4 (two as an entree, four as a side dish)

1/2C lentils, washed
1C water
2 medium sweet potatoes, diced into bite-size pieces
4 medium carrots, diced into bite-size pieces
2C spinach, washed and patted dry
4T EVOO, divided
1/2T dried dill, divided in half
1tsp dried thyme, divided in half
1T dried rosemary, divided in half
1T lemonjuice
salt and pepper, to taste

Directions:

• Preheat the oven to 425 degrees.
• Place the lentils and water into a small saucepan.
• Once the lentils reach a low boil, reduce the heat and simmer for 15-20 minutes - or until tender.
• Meanwhile, toss the diced sweet potatoes and carrots with 2T EVOO, 1/4T dried dill, 1/2 tsp dried thyme, 1/2T dried rosemary, and salt and pepper to taste.
• Roast for 20 minutes.
• After the lentils, sweet potatoes, and carrots are cooked, toss them together in a large salad bowl.
• Cover the vegetables with aluminum foil, and refrigerate until they are cool.
• In a small jar or bowl, whisk together the lemonjuice, remaining oil, and a pinch of salt.
• Once the vegetables are cool, add the spinach, lemonjuice/oil mixture, and remaining herbs to the large salad bowl.
• Toss to incorporate, and refrigerate for an additional 30 to allow the flavors to meld together.
• Serve chilled.

Up next - Who knows?!  I recently realized that I get a little stressed out by this point in the post.  Although it is 100% self-imposed, I have started to feel some pressure to always have another post lined up, when the truth is, I frequently don't!  So, instead of telling you what I am going to write about next time, I have decided to live in the moment instead, and wait for something to strike me! :)

Question of the Day:

Is there a food that you KNOW is good for you, but you just can't bring yourself to try it?  Or have you tried it, and you just can't bring yourself to like it?!  If so, I would love to hear all about it in the "Comment" section directly below!

Blessings,
Ally and Bo

Vegetable Stuffed Bell Peppers

Yesterday's dinner was so delicious that I can't wait to share it with you!  Like, seriously, I can't wait to share it with you...so I don't even want to waste time by typing too much of an introduction.

Instead, I'll just let this photo speak for itself!

From my experience, it seems like bell peppers are usually stuffed with some combination of rice, meat, and/or beans.  Rarely have I seen a recipe that stuffs them with the bounty of summer produce.  Well, wait no longer, because that recipe is here!  I decided to stuff my big, beautiful, bell peppers with summer's best: kale, carrots; and of course, a little cheese.  The result was spectacularly light, flavorful, and a perfect way to round out your dinner plate!

Vegetable Stuffed Bell Peppers
Serves 2

1 green bell pepper, cut in half with core and seeds removed
1 large stem of kale, torn into bite-size pieces
1 medium carrot, shredded
2 garlic cloves, minced
2oz. shredded mozzarella (or Daiya cheese), divided in half
1T nutritional yeast
1/2T lemonjuice
large pinch of salt
small pinch of pepper

Directions:

• Preheat the oven to 400 degrees.
• Mix the kale, carrot, garlic, half of the mozzarella, yeast, lemonjuice, salt, and pepper together in a small mixing bowl.
• Spoon the vegetable mixture into the bell pepper halves, and pack tightly.
• Bake for 30 minutes.
• Remove from the oven and place the remaining 1oz. of mozzarella on top of the bell peppers (1/2oz. over each pepper).
• Broil on high for 5 minutes.
• Cool for 3-5 minutes.
• For a balanced dinner, serve alongside your protein and carbohydrate of choice.

As you can see in all of these pictures, I served our stuffed beauties alongside "Rosemary and Thyme Roasted New Potatoes" and ground turkey (for Bo, of course...I had tofu!).  To make the potatoes, simply:

• quarter 8-10 small new potatoes;
• toss them in 1-2T EVOO, 1tsp dried rosemary, and 1/2 tsp thyme;
• roast at 400 degrees for 30 minutes; and
• WA-LA(!) you're done!

Truth be told, I hesitate to even call that a recipe because it is SO. simple.  Call it what you will; but give it a try.  Those new potatoes were exceptionally good...especially alongside the veggie-rific stuffed bell peppers!

I'm loving the natural light that was flooding in through our breakfast nook window!  Even without my cameras flash, I feel like I was able to capture the texture and color of the peppers.  It takes some planning to cook - and photograph - my recipes while the sun is still high in the sky (believe it or not, I cooked this dinner at 2:00 in the afternoon just so that I could get some good pictures), but I think it is worth it!

Next up - I just discovered a traditional Middle Eastern snack that I have been loving for breakfast (and snacks!) lately.  It's simple, easy, delicious, and uses ingredients that you probably already have in your pantry.  Need to liven up your snack routine?  Well check back tomorrow for this unique new menu item!

Question of the Day:


What is your favorite "stuffed" food?!  It can be anything from cannoli to manicotti to an omelet; but whatever it is, tell me all about it in the "Comment" section below!

Blessings,
Ally and Bo

Summer Vegetable Soup

ANNOUNCEMENT: Today I am a "Guest Blogger" over at Nutrition in a peanut shell!  Katie writes an awesome blog, and while she is on vacation she invited me to keep her readers company.  I am super duper honored to be filling Katie's shoes for the day.  So go ahead, click on over and see what I had to share?!

As much as I love to roast vegetables, sometimes I like a little "change of pace."  Even though the Florida temperatures have been scorching for the past few days weeks months,  last night I was actually craving - of all things - soup.

So, I decided to do a little bit of research on some of my favorite blogs and ended up settling on Ashley's recipe for "Very Veggie Soup."  Quite the creative maven in the kitchen, Ashley also comes up with budget-friendly recipes that use ingredients that almost everyone has lying around in their kitchen (i.e. no fancy coconut flours, rice syrups, and xantham gums there!).  With that said, I did make a few alterations to Ashley's recipe.

Specifically:

• instead of 75oz. of broth, I used 6 cups (we prefer a chunkier soups);
• in place of the broccoli and mushrooms I used cauliflower and zucchini (those were the vegetables I had on hand);
• I reduced the oil to 1T;
• I added several herbs including parsley, oregano, and salt and pepper (In my opinion, the more herbs the merrier!);
• I added 1/2 package of whole wheat fettuccine noodles; and
• I didn't add any additional protein (I didn't have anything on hand that would have worked very well).

It might seem a bit strange to you, but Bo and I enjoyed eating this soup chilled, with a large salad on the side.  Filled with vegetables, noodles, and herb-enriched flavor, this soup is summer in a bowl!  For extra protein, feel free to add diced chicken, sausage, quinoa, or garbanzo beans.

Summer Vegetable Soup
Serves 4

6 C vegetable broth
2 carrots, peeled and diced
2 ribs of celery, diced
1 onion, chopped
1/2 head of cauliflower, chopped
2 zucchini, chopped
1/2 package whole wheat fettuccine
1T EVOO
1/4C low-sodium soy sauce
1T honey
1 tsp paprika
1 tsp dried parsley
1/8 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper

Directions:

• Bring the broth to a low boil.
• Add the carrots, celery, onion, cauliflower, and zucchini.
• Cook for five minutes.
• Add the EVOO, soy sauce, honey, paprika, parsley, oregano, salt, and pepper.
• Simmer for 30 minutes.
• Add the noodles and cook for an additional 5-7 minutes.
• Serve warm, or chilled, accordingly to preference.

Don't forget to CHECK OUT MY GUEST POST over at Nutrition in a peanut shell!

Next time - I'll share the secret behind my homemade peach jam (no canning required!).  If you like fruit, jams, and compotes you won't want to miss this!

Question of the Day:


Do you still eat soup in the summertime...gazpacho anyone?!

Blessings,
Ally and Bo

Honey Dijon Potato Salad

I LOVE potato salad.  

Don't get me wrong, I love a potato just about any way you want to cook it, - baked, shredded, diced, fried, in a casserole, in soup, au gratin, etc. - but something about potato salad just says "summer" to me.  I grew up eating it at summer picnics, and something about the dish makes me daydream about picnic tables, backyard fires, and old friends and family (all the things that you should think about when it comes to the summer months, in my opinion).

The only problem is, I don't really like mayonnaise.

Truth be told...

...I actually hate the stuff.

I know that some of you are freaking out right now wondering how on Earth anyone could dislike mayonnaise, but what can I say?  I have tried the stuff time and time again, and time and time again it disappoints me, leaving me slightly disgusted and skeptical of the man-made slimy mixture.

I mean, I will eat the stuff on occasion - if I simply can't get around it - but never do I crave it.  Usually I avoid it.  Call it blasphemy if you must, but I prefer my potato salad sans the bottled white goo.  Instead, I like my potato salad with a kick of mustard, and in today's case, balanced out by the perfect sweetness of nature's sticky gift: honey.

Honey Dijon Potato Salad
Serves 6

2 stalks of celery, diced
2 large carrots, shredded
2 large Russet potatoes, diced and boiled until tender
1/2 red onion, diced
1 apple, diced
3/4 tsp salt
1/4 tsp pepper
1T (heaping) Dijon mustard
1T (heaping) honey
1T EVOO
1/2T apple cider vinegar

Directions:

• Add the celery, carrots, potatoes, onion, and apple to a large salad bowl.
• Season with salt and pepper.
• In a small jar or shallow bowl, shake/whisk together the Dijon mustard, honey, EVOO, and apple cider vinegar.
• Pour the dressings over the potato salad.
• Serve warm or cold, depending upon your preference.

Think what you will about mayonnaise - I'll not judge - but give this recipe a shot!  I would be willing to bet that you won't be disappointed; AND, if you make this recipe for your upcoming July 4th celebrations, I bet your friends and family will love it too!

Next time - a FABULOUS book review!  The book in question will encourage you to contemplate hurt, family, personal responsibility, and vulnerability in a whole. new. way.  

Trust me, WILL want to know more about this book!

Question of the Day:


How do you like to make (and eat) your potato salad?  I feel like potato salad is one of those recipes where everyone has their own "family recipe" and secret ingredient or two.  What's yours?!

Blessings,
Ally and Bo

Confetti Corn Salad

Maybe I'm imagining things, but it seems to me that every week, around Thursday, the same things happens:

1. we have two more days until we re-stock at the grocery store;
2. the pantry and refrigerator are practically bare;
3. it is meal time; and
4. Bo and I are starving.

Much of the time I end up eating rice cake sandwiches, cereal for lunch/dinner, or steamed rice with some sort of canned something-or-other on these occasions.  

Well, not today!  

When I looked at the rice cakes, cereal, and dried grains, my stomach answered with an unhappy grumble.  Nope.  None of those foods were going to work this go 'round.  I was going to have to do better, MUCH BETTER in fact.  So, I started looking for foods with color.  As most of you know: 

COLOR = NUTRITION

Come on, haven't you ever heard your nutritionist or doctor tell you to "eat the rainbow" at every meal, or to "have at least three colors represented on your plate"?  I know I'm not making this up.  Surely you have hard about this?!  No?!  Well then, today's the day that that changes, because today, in this recipe, you are going to "eat the rainbow" whether you like it or not!  So there.

Easily thrown together in less than ten minutes, Confetti Corn Salad would be the perfect accompaniment to a summer barbecue or potluck (Can you say "Hello!" to Memorial Day, July 4th, and Labor Day?!).  Perfect for those days when the thermometer tops 90 degrees, this salad is light, refreshing, and full of crunch!

Confetti Corn Salad
Serves 4

1 can corn, rinsed and drained
1 can diced tomatoes, rinsed and drained
1 can red kidney beans, rinsed and drained
1/2 yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 1/2 tsp limejuice
2 T ranch dressings of choice
salt and pepper

Directions:

• Using either a clean kitchen towel or several paper towels, pat dry the corn, tomatoes, and kidney beans.
• Pour the vegetables into a large salad bowl; and add the onion, carrots, and celery.
• Whisk together the limejuice and ranch dressings.
• Pour over the vegetables.
• Season, to taste, with salt and pepper.
• Toss to incorporate.
• Chill for a minimum of 30 minutes.
• Serve chilled.

Up next - Yesterday I told you that I had a can of Lucky Leaf's Sugar-Free Apple Pie Filling in my pantry, and I warned you that another variation of "pie oats" might be coming your way.

Well, tomorrow's the day! 

Make sure to stop by for this healthy and delicious dessert-for-breakfast recipe!  If you like apple pie AT. ALL., you won't want to miss tomorrow's post. :)

P.S.  Check out more of the ABC blog's salad recipes here!

Question of the Day:


Do you like corn?  If so, how do you prefer it (i.e. Straight off the cob? Creamed? In corn cakes? In salads? etc.)?

Blessings,
Ally and Bo

Sweet in the Morning...Sweet in the Evening...

My Recent List of Cravings:

oatmeal (what's new?!);
blueberries;
raisins;
carrots; and
fruit cobbler.

Pretty random, huh?!  Bo says that I am one of strangest people he knows because he doesn't know anyone else you craves oatmeal and carrots...fruit cobbler maybe...but not oatmeal and carrots.  Oh well, I am who I am, and thankfully he loves me just as I am (hmmm...saying that just made me think of the first Bridget Jones Diary movie where Mr. Darcy says: 'I like you very much, just as you are.'"  I suppose Bo is my very own, personal Mr. Darcy. :)

Any-whoo, back to what I was saying about cravings.  Yesterday I wanted oatmeal and carrots and I wanted them fast!  Thankfully I had both on hand in my kitchen, therefore I had breakfast with blueberries and oatmeal and dinner with raisins and carrots.  Oh, and both were a little sweet, which made them delectable!  So what am I waiting for?!  Here's recipe #1 of today's post!

If I closed my eyes while I ate this bowl of oatmeal, I could have sworn that I was eating blueberry cobbler!  All of the traditional flavors are there: blueberries, oats, brown sugar, and butter.  It is like having dessert for breakfast, but completely without the guilt!

Blueberry Cobbler Oatmeal
Serves 1 (oatmeal craving woman!)

1/2 C rolled oats
Pinch of salt
2 stevia packets
1 1/2 C water
1/2 C almond milk
1 True Blueberry Celestial Seasonings herbal tea bag
1 tsp coconut oil
1/2 tsp vanilla extract
1/4 tsp butter extract (or more coconut oil)
1 T Silk creamer, for garnish
1/2 C blueberries, for garnish
Pinch of brown sugar, for garnish
Drizzle of maple syrup, for garnish

Directions:

• Add water and milk to a medium saucepan.  Boil, add tea bag, reduce to simmer (low), and steep for 15 minutes.
• Remove tea bag.
• Note: Squeeze out all the water before removing so that you get all of the delicious tea flavoring out of the bag that you can! 
• Add oats, salt, and liquid to the water/milk/tea mixture, and heat over medium-high heat for 2-3 minutes until beginning to bubble.
• Turn down heat to low.
• Add stevia, vanilla extract, butter extract, and coconut oil.  Stir until smooth.
• Pour into a Tupperware, or other container, and store in refrigerator overnight.
• Note:  The oats will not be fully cooked at this point.  Overnight, the oats will absorb the remaining liquid, continue to cook, and become voluminous and fluffy.  YUM!
• In the morning, pour in a splash of Silk original creamer to loosen the oats.
• Note: I prefer my oats cold.  Weird, I know, but I like what I like!  If you prefer warm oats, at this point you may choose to heat them up either via stove top or microwave.
• Place the blueberries, brown sugar, and maple syrup on top.
• Enjoy! 

Now, about those raisins and carrots...I wasn't going to stop fulfilling my cravings with Blueberry Cobbler Oatmeal.  No way!  I still had several intense cravings that needed to be satiated quickly!  I thought about making a shredded carrot and raisin salad (you know, the kind you used to pick up in the Furr's or Piccadilly cafeteria line?!), but that seemed a little too hum-drum and boring.  Earlier yesterday I had noticed that a couple of zucchini in my refrigerator needed to be eaten, so I decided to run with it.

Sweet and savory with a little kick from the ginger, this salad can be served warm or cold.  The spices give this dish a slight Asian feel, while the Smart Balance makes it feel decadant.  I have a feeling that this salad will be a new regular in our vegetable rotation!

Note: I served this salad with corn on the cob and bulgur (cooked in vegetable broth and tossed with Herbamare, pepper, and Smart Balance).

(Gingerly) Carrot and Zucchini Toss
Serves 2

2 zucchini, juilienned
2 carrots, juilenned
1 T sunflower oil (or other oil)
1/4 C raisins
Pinch of cinnamon
1/8 tsp ginger
1/2 tsp salt
1/8 tsp pepper
1 1/2 T Smart Balance
1/4 tsp dried parsley, for garnish
1 T slivered almonds, for garnish

Directions:

• Heat the sunflower oil in a large saute pan over medium heat.
• Saute the zucchini and carrots for 3-5 minutes until tender.
• Add seasonings and raisins, and toss to incorporate.
• Pour the contents of the saute pan into a medium glass bowl.
• Add the butter, and toss to coat.
• Garnish with parsley and almonds.
• Serve immediately, or refrigerate and serve cold.

Up next - A post about my birthday dinner at Vietnam Restaurant.  I can't believe I'm going to be 28!

Question of the Day:

What foods to you frequently crave?!

Blessings,
Ally and Bo

Secret Daughter & Short-Cut Indian Dinner

On Tuesday evening I finished reading Secret Daughter by Shilpi Somaya Gowda.

On the eve of the monsoons, in a remote Indian village, Kavita gives birth to Asha. But in a culture that favours sons, the only way for Kavita to save her newborn daughter's life is to give her away. It is a decision that will haunt her and her husband for the rest of their lives, even after the arrival of their cherished son. Halfway around the globe, Somer, an American doctor, decides to adopt a child after making the wrenching discovery that she will never have one of her own. When she and her husband Krishnan see a photo of baby Asha from a Mumbai orphanage, they are overwhelmed with emotion for her. Somer knows life will change with the adoption, but is convinced that the love they already feel will overcome all obstacles. Interweaving the stories of Kavita, Somer, and Asha, "Secret Daughter" poignantly explores issues of culture and belonging. Moving between two worlds and two families, one struggling to survive in the fetid slums of Mumbai, the other grappling to forge a cohesive family despite their diverging cultural identities.

Secret Daughter is a different kind of novel than I have been recently reading.  There is no element of science fiction, no utopian/distopian sub-plot, and no romantic journey or romantic triangle.  Regardless, I think it's always a good idea to change-it-up every once in a while, and this story was a perfect example of why that is. 

Sometimes I get stuck in a reading rut.  I think that I like one particular type of book and only that particular type of book.  But what happens when that occurs is that I shut myself off to so many wonderful stories in different literary genres.  Had my friend Colbi never lended me Secret Daughter, I don't think I would have picked it up on my own.  But as it was, Colbi did lend me Secret Daughter, and I am very very pleased that she did.

• Secret Daughter had me at Chapter 1.  Sometimes I find 20-30 pages chapters to be overwhelming.  I say to myself, "Do I really have enough time to sit down and read 20-30 uninterrupted pages right now?"  So the shorter chapter of Secret Daughter were refreshing.    I found that I could pick up this book at any time during the day and make a few pages of progress.
• I appreciated the multi-dimensional quality of the story.  Because every chapter was narrated by a different character in the book, I, as the reader, gained a multi-faceted understanding of the cultural and generational dynamics at play.  Even moreso, I became attached to not only the main protaganist of the story, but also to the secondary and terciary characters.
• The book highlights many ideas and themes, including the gender roles in India vs. America, emotional expectations regarding fertility, parenthood...but even more specficially motherhood, and the journey to accepting and understanding one's heritage.

According to a review by Paul Weiss:

Some readers will almost certainly be disappointed at the lack of closure that the finale of the story brings to all of its characters. For my money, this open-ended conclusion keeps SECRET DAUGHTER out of the potentiall pitfall of becoming trite or sappy. Life, after all, goes on. Families and cultures are dynamic, evolving things and, as individuals, our life on this earth is all too short. Our individual contributions are only a small part of that development. If we can all agree that the murder of infant Indian girls is unacceptable in a modern world whether it is in India or North America, then I think we can also agree that Shilpi Somaya Gowda, the novel SECRET DAUGHTER and the story of little Usha's life, has made a notable contribution toward that change.

My point?  If you are looking for a great story that might be a little different from what you normally read, pick up Secret Daugther!  Trust me.  It will have you at Chapter 1 too!

After reading Secret Daughter I found myself really craving Indian food.  All the talk about vegetarian curry dishes and naan had my stomach grumbling pretty loudly.  Since going vegan, Indian cuisine has become one of my favorites.  Perhaps this is because so many of their dishes are vegetarian.

Why, you might ask, are so many Indians vegetarian?

According to the article Vegetarianism in India, "the rise of vegetarianism in India goes back to more than 500 B.C., when India saw the rise of Buddhism and Jainism.  These religions preached the principle of ahimsa or 'non-violence'"  In addition to these religious reasons, many Indians also become vegetarians as a result of poverty.  After all, vegetables are cheaper to both produce and purchase than meat!

Back to the recipe at hand!  Like I said, after reading Secret Daughter I was really craving Indian cuisine.  I had a lot of vegetables on hand in my refrigerator; and thankfully, I also had a short-cut ingredient in the pantry!  The end result was full of vegetables, textures, and curry! YUMM-O!

Short-Cut Indian Dinner
Serves 4

1 medium russet potato, diced
3 medium carrots, diced
1 medium zucchini, diced
1 large crooked neck squash, diced
3/4-1 tsp salt
1/2 tsp pepper
1 1/2 T sunflower oil
Patak's Tikka Masala Sauce
1 C quinoa
cilantro, for garnish

Directions:

• Heat the sunflower oil over medium high heat in a large non-stick pan.
• Note: I use sunflower oil in this recipe because it has a higher smoking point than olive oil.  Because I will be cooking the vegetables on medium high for several minutes, I didn't want to fill my kitchen with smoke!
• Place potatoes in the pan, sprinkle with a little salt and pepper, and cook until beginning to brown (approximately 8 minutes).
• Add the diced carrots, and cook for an additional 5-8 minutes.

• Meanwhile, add 1 C quinoa to 2 1/3 C water.  Allow the water to come to a boil, then reduce heat and simmer for 15-20 minutes.  Fluff after fully cooked.

• Add zucchini and squash to the vegetable mixture with a dash more salt and pepper.  Cook for approximately 8-10 minutes until all vegetables are soft and brown.

• Pour Patak's Tikka Masala Sauce over the vegetables and toss to coat.
• Heat thoroughly.

• Serve over quinoa with a garnish of cilantro.

Next up - A yoga craft project I recently completed!

Question of the Day:

Have you ever tried Indian food?  If so, did you like it?

Blessings,
Ally and Bo

Creamy Avocado Kale Salad with Roasted Vegetables

This past Saturday, the day that Bo and I were preparing to go to the Tacky Christmas Outfit Party, I wanted something filling and healthy for lunch.  Knowing that we would be consuming several sugar cookies that evening, I wanted to pack as many nutrients into my lunch as I could.  Since we are leaving for Christmas vacation soon, we have been trying to eat up what we have in our pantry and refrigerator.  With that being said, I look into the refrigerator and saw:

• a bunch of kale;
• a head of cauliflower;
• a pound of carrots;
• one crooked neck squash; and
• very-close-to-its expiration-date avocado hummus.

So what does one make with these ingredients? 

To be honest, at first I wasn't sure.  I figured that maybe if I just started throwing things together it would come to me...it usually does...usually...and thankfully this time it did!

Step #1: I tore the kale into bite size pieces.

Step #2: I made a dressing with the very-close-to-its expiration-date avocado hummus.

Step #3:  I roasted some vegetables with oil, garlic, salt, pepper, and a dash of cayenne.

Step #4: I tossed to my heart's content! :)

Oh, wait?!  You mean you actually want the recipe now?

Are you sure?

Okay, okay...

...here you go! ;)

Creamy Avocado Kale Salad with Roasted Vegetables
Serves 2

1 bunch of kale
1/3 C avocado hummus
1/4 C vegetable broth
1/4 tsp cayenne, divided in half
1- 1 1/2 T lime juice
1 small head cauliflower, chopped
3 medium carrots, chopped
1 crooked neck squash, chopped
1-2 tomatoes, sliced in half
1 1/2 T sunflower oil
1/2 tsp salt
1/4 tsp pepper

Directions:

• Toss chopped cauliflower, carrots, squash, and tomatoes with the sunflower oil, salt, pepper, and 1/8 tsp cayenne until fully coated.
• Place in a 400 degree oven, and bake for 20-25 minutes (tossing every ten minutes) until beginning to brown and slightly tender.
• Meanwhile, tear kale into bite size pieces, and place in a large mixing bowl.
• Blend the hummus, broth, 1/8 tsp cayenne, and lime juice until smooth.
• Toss the creamy avocado dressing with the kale.
• After vegetables have finished roasting, add them to the kale salad and toss well.
• Serve immediately while vegetables are warm and kale is beginning to wilt.

This salad turned out much better than I had anticipated!  There was a beautiful balance of flavors: the slightly sweet kale, tossed with the creamy avocado dressing (with just a hint of lime to brighten it up), and the savory-sweet perfection of roasted vegetables.  

I have to say, roasting is one of my favorite kitchen techniques.  The process of roasting brings out the best and most subtle flavors in every ingredient.  In this recipe, the carrots were slightly caramelized, the cauliflower was perfectly soft...but not mushy, and the tomatoes were bursting with sweetness.  Roasted perfection.

And honestly, if we eat first with our eyes, doesn't that just look scrumptious?!  The colors, the perfectly coated kale, the delicately browned vegetables...hmmm-hmmmmm...I think I am salivating...AGAIN! ;)

Next up - a book review and a book-inspired recipe!

Question of the Day:

How do you use your leftovers?

Blessings,
Ally and Bo