Odds & Ends (& Something EXCITING!)

First things first, I apologize for being away from the blog for the last few days.  Things - somewhat unexpectedly - got a little crazy around here.  I ended up substituting for five different yoga classes this week, Bo was busy flying, and lots of other exciting things happened too...which, of course, is what this post it all about.  So, let's get to it!

1.  We FINALLY received orders!  

For those of you that aren't familiar with military lingo, orders are the official paperwork that tells you when you will be detaching from your current base, and when you are required to report to your new base.  Thankfully for us, we got lucky!  We will be detaching from Jacksonville, FL at the very end of November, and will have to report in Whidbey Island, WA sometime in December.  Our plan is to spend the month of December visiting family and enjoying the holiday season.  Then we will jet on up to Whidbey before the end of the year!  Truthfully, we couldn't have asked for a more perfect situation.  Once again, we are blessed.

2.  I recently discovered the cutest little health food store - what I would call a "local gem" - in none other than small-town Orange Park, FL.

For the past nine months, here I have been thinking that Orange Park had nothing of the sort; and then, the other day before yoga class, I overheard one of my fellow practitioners saying that she works in a health food store right down the street.

Seriously, how did I miss this?!

Anywho, I decided to swing by and check it out.  It was amazing!  Stocked to the brim with local produce, whole grains, vegan/vegetarian fare, and herbal remedies.  Now THIS is my kind of store!  I only wish my mom or friend Paige were here to go with me...they both love this sort of place.

Wall-to-wall grains, cake mixes, and cereal!

TEA...honestly, how could anyone choose just one?!

Organic and/or local beauty products...if only they weren't so expensive.

Beautiful. Organic. Produce.

CHOCOLATE!

(By the way, the Endangered Species is my absolute favorite brand of chocolate.  The best bar - in my opinion - is the 80% cocoa one.  But the 72% Dark Chocolate with Blueberries is a close second.  

I also feel really good about supporting the company because every time you purchase a bar, you raise support for species and habitats worldwide.  Each year, Endangered Species Chocolate donates 10% of net profits to environmental non-profits that are focused on wildlife conservation and habitat preservation.  Cool, right?!)

Almond/hemp/rice/oat milks and protein powders.

3.  We bought me a NEW CAR!

We are now the proud owners of a 2007 Honda CRV!  We got a great price on the car, and it has less than 50,000 miles on it.  It also has leather seats, cruise control (a HUGE update for me), heated seats, all-wheel drive (which, was a MUST for Whidbey), an Ipod dock, and much, much more.  Needless to say, I am THRILLED!

4.  My hair keeps on growin'!

I am hoping that by my birthday at the beginning of the new year it will officially be back down to my shoulders.  For the longest time I felt like my hair was growing at a snail's pace, but now when I compare pictures from my last birthday to now, I am amazed at how much it has grown.  If you don't believe me, see for yourself below!

January 8, 2012

October 27, 2012

I feel like it will DEFINITELY be back down to my shoulders by the time I hit the big 2-9!

Question of the Day:

Are there any "local gems" where you live?  If so, what are they?  Do you visit them often?  What makes these places special enough to call them a "local gem"?!

Blessings,
Ally and Bo

Sweet Potato, Zucchini, and Spinach Hash with Fried Eggs

My culinary inspiration frequently comes from The Cooking Channel (By the way, if your current cable plan doesn't get this channel you should seriously look into upgrading...this channel is THAT worth it!).  Specifically, last night's recipe was inspired by Giada de Laurentis' Salami, Bacon, and Spinach Hash.  Of course my version didn't have salami or bacon in it.  Instead, my version was loaded with veggies, spiked with Southwestern flavors, and served alongside spicy salsa that will really get your sinuses to movin'!  With the added protein of a fried egg - or two - what else could I ask for on a cool (haha...who am I kidding?  I still live in Jacksonville, FL after all!) warm, fall evening in October?!

Sweet Potato, Zucchini, and Spinach Hash with Fried Eggs
Serves 2

2 small sweet potatoes, diced
1tsp salt
1/2 tsp pepper
2T EVOO, divided
1 purple onion, diced
2 small zucchini, diced
3C spinach, washed and patted dry
1/2tsp cumin
1/2tsp chili powder
1/4tsp cayenne pepper
zest of one lemon
4 eggs

Directions:

• Heat 1T of the oil in a large saucepan over medium high heat.
• Add the diced sweet potatoes, 1/2tsp salt, and 1/4tsp pepper, and cook for 15 minutes - or until tender.
• Remove the sweet potatoes from the saucepan.
• Add the remaining 1T of oil to the saucepan, and then toss in the onion, zucchini, spinach, cumin, chili powder, cayenne, and lemon zest.
• Cook for 5-7 minutes.
• Add the sweet potatoes back into the saucepan, and toss to incorporate.
• Create four mini-holes in each quadrant of the veggie mixture.
• Crack an egg into each hole.  Cover with a large top, and simmer until eggs are cooked to your desired consistency.
• Serve with salsa and a scattering of shredded cheddar cheese.

Bo and I both devoured our perfect bowl's full of the hash!  Interestingly, I had left out a package of ground turkey to defrost all day, thinking that Bo would want/need the added protein in the meal.  Instead, after he finished eating his entire plateful he realized that we totally forgot to brown the turkey and add it to his plate. I guess that just goes to show you that sometimes vegetarian meals really are both satisfying AND delicious.  SCORE!

Question of the Day:

What's your favorite recipe that you have cooked RECENTLY?  I would love to hear what you and your family are enjoying as summer transitions into fall.

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

Shades of Grey

No, no, no...this post isn't about the Fifty Shades of Grey series (although I have read the trilogy and enjoyed it).  I know that the title of this post might have gotten your hopes up, but today's post isn't a book review.

Nope, today's post is about food choices.  

Source

I don't know about you, but most of my food choices aren't black and white (Figuratively speaking, that is.  I'm not talking about black figs vs. white rice here).  Instead, the vast majority of my food choices come in various shades of grey (thus, the title of this post).  For instance:

Recently, Bo and I were craving rice crispy treats.  Since I'm not a huge fan of packaged foods, I decided to make my own at home.  Luckily, I found organic puffed rice (cocoa flavored, no less!) at the commissary, and I keep Earth Balance (sometimes Smart Balance) at home.  However, the challenge came with the marshmallows.  Now, I know that Whole Foods carries vegan-friendly marshmallows, but a single bag costs between $5.00-6.00, not to mention the thirty minutes it would take me to drive across town.  In the end, I bought a package of Jet-Puffed Marshmallows that contain gelatin...and I felt a little guilty.

In situations like that I feel really conflicted about my food choices.  On the one hand, I feel good about choosing an organic rice cereal and Earth Balance (or even organic butter); but on the other hand, I feel a little ashamed of myself for buying the Jet-Puffed Marshmallows.  In general, I'm not a fan of the use of gelatin (if you're interested in knowing what's in it - and how it is made - read here).  I also try to steer clear of any products that are made with dairy products that are not organic (you would be SHOCKED at how many packaged products contain dried egg whites, dried milk, etc.).

But sometimes

- OK, a lot of the time -

it is really difficult to steer clear of every product with which I have an ethical dilemma.

Sure, pretty much all produce is a safe bet (although, there again, you have to be careful about pesticides and the whole organic vs. conventional debate), and we buy organic eggs, cheese, yogurt, milk (although that's for Bo, I drink almond milk), and cottage cheese.  In general, our grocery cart consists of LOTS of fresh fruits and vegetables, organic dairy products, whole grains, meat (for Bo), and weekly odds and ends that aren't food related.  (And yes - to answer your question - buying organic dairy products and some produce costs us significantly more money than if we simply bought conventional (see dark, but relatively true, comic strip below).)

Source

But even then I frequently feel conflicted about things.  

For instance:

• What about the whole wheat bread that we buy - is it sprayed with harmful pesticides?  Is it grown on land that could be used for grazing happy cows?
• What about the tortilla chips that we buy?  Is the corn produced in a way that is sustainable for our environment over a long period of time?
• What about the jelly that I spread on our PB&J sandwiches - does it contain pectin?
• and on...and on...and on...

Source

After reading things like Michael Pollan's The Omnivore's Dilemma and In Defense of Food, and watching movies such as Food, Inc. and Polycultures: Food Where We Live, I want to be a responsible (and educated) consumer.  I want to be the type of consumer that makes the earth a stronger, healthier, and more balanced ecosystem.  And I suppose that, sometimes, I feel a little paralyzed by the fear of making an uninformed - or simply a lazy - decision that will negatively impact the earth, all the animals in it, the atmosphere, etc.

And then I think that - perhaps - I am being a little too dramatic.

Maybe what the world needs is a little more balance.

Maybe I am being too hard on myself.

Maybe the fact that I am writing this blog post is a sign that I really care, and that I am really trying to be a good steward of what I have been given.

And maybe

- just maybe -

the world

- along with all of its multi-legged inhabitants -

will cut me some slack when I buy Jet-Puffed Marshmallows.

Question of the Day:

Do you ever face an "ethical dilemma" related to the foods you purchase?  Do you try to buy organic for certain foods (or food groups)?  

I would LOVE to hear your comments and feedback on this topic!

Blessings,
Ally and Bo

Cinnamon Almond French Toast

Believe it or not, this morning I didn't eat oatmeal (hard to believe, I know!).  Instead, I treated myself to this:

If you couldn't tell from my admittedly poor quality photos, this is french toast.  Due to Hurricane Isaac, we woke up to an exceptionally dark and stormy morning.  Rain, wind, and clouds don't exactly make for a ton of natural light for my food photography.  You'll just have to forgive me, and take my word for the incredible yumminess that filled my belly!

French toast = YUMM-O!

I decided to flavor this french toast with almond extract because I had a jar of almond butter that needed to be eaten up and I figured that they would pair well together.  However, if you prefer, you can used vanilla extract and peanut butter instead, or cashew butter, or pecan butter...you get the point.  This recipe is easily modified to whatever you have lying around.

One thing I wouldn't change about this recipe, however, is the ratio of egg-to-milk in the batter.  If you use any more milk, it just makes the bread soggy...which will not result in a YUMM-O breakfast.  

Truth me on that one.

Cinnamon Almond French Toast
Serves 1

1 piece bread of choice (I used whole wheat)
1 egg white
3 1/2T almond milk
pinch of cinnamon
1/16 tsp almond extract
1-2 drops butter extract
1 very ripe banana, cut in half - and then in half again - lengthwise
1T almond butter
maple syrup, for garnish

Directions:

• Preheat a non-stick skillet over medium heat.
• Whisk together the egg, 2T almond milk, cinnamon, almond extract, and butter extract.
• Dip the bread into the egg mixture and thoroughly coat each side.
• Place the bread onto the preheated, non-stick skillet.
• Cook for 2-3 minutes until browned on one side.
• Flip over.
• Add the banana to the skillet along with the toast, and cook until seared and softened.
• Meanwhile, microwave the almond butter and 1 1/2T almond milk for 30 seconds, and then whisk together until fully incorporated.
• Once cooked on both sides, remove the toast and banana and place on a small plate.
• Smear the toast with the almond butter spread.
• Top with the banana and a drizzle of maple syrup.
• Serve warm. :)

This french toast is SO GOOD that Bo and I have both had it for three mornings in a row; and you know that anything that can keep me away from my morning oatmeal for that long must be good!

So what are you waiting for?  

Why not treat yourself to some french toast tomorrow morning?!

You deserve it.

Question of the Day:

What is your favorite "special occasion" breakfast item?  Pancakes?  Eggs benedict?  A waffle?  Scone and clotted cream?!

Blessings,
Ally and Bo

Deluxe Banana Split Soft-Serve

Last night I was craving - of all things - a banana split from Dairy Queen.  I don't know about you, but I have wonderful memories of heading to Dairy Queen after school, or on the weekends, or with my mom, for a special ice cream treat.  Sometimes I ordered a Chocolate Dip Cone, other times I ordered a Peanut Buster Parfait (come on...you know you remember it!), every once in a while I would order an Oreo Blizzard; but undoubtedly - at least eight times out of ten - I ordered a Banana Split!  There was just something about the combination of vanilla soft-serve, strawberries, cherries, peanuts, and chocolate syrup that made my taste buds go crazy!

And although Bo and I didn't head out to a Dairy Queen last night, YOU BETTER BELIEVE I got my banana split fix!

To start, I used my recipe for Homemade Peach Compote to create a delicious - but healthy - strawberry sauce.  I honestly think that I could have eaten this straight out of the jar with a spoon and been pretty happy!

Then the real work fun began!  I:

• whipped together a decadent chocolate sauce;
• chopped some salted peanuts; and
• got out all of the ingredients for my favorite Secret Ingredient Soft-Serve.  

After preparing all of the separate components of the Banana Split, it was time to assemble my delectable masterpiece.

Seriously...doesn't that look SO good?!

Deluxe Banana Split Soft-Serve
Serves 2

For the Strawberry Compote:
15 strawberries, diced
1/2T cornstarch
2 packets stevia
2T maple syrup
2T water

For the Chocolate Syrup:
2T dark chocolate chips
1/2tsp coconut oil

For the Banana Soft-Serve:
2 frozen bananas
2T almond milk (or milk of choice)
1/2 tsp vanilla extract

For Garnish:
salted peanuts, chopped
maraschino cherry, optional

Directions:

• For the Strawberry Compote: Toss the diced strawberries with the cornstarch to coat.  Place the strawberries, stevia, maple syrup, and water in a small saucepan; bring to a boil.  Reduce heat to medium; continue cooking at a low boil for 5 minutes.  Use a potato masher to mash the strawberries (until a jam-like consistency is formed).  Pour into a small jar and refrigerate until cooled and set.
• For the Chocolate Syrup: Place the chocolate chips and coconut oil in a small bowl.  Heat - in 30 second increments - in the microwave until fully melted and incorporated.  Keep warm until ready to serve.
• For the Banana Soft-Serve: Place the frozen banana chunks in your food processor; process for 1-2 minutes until bananas are broken up and beginning to smooth out.  Add the almond milk and vanilla extract and process until smooth.
• Next, spoon 2-4T (depending upon taste and preference) of the Strawberry Compote into the food processor with the Banana Soft-Serve.  Pulse a couple of times until the compote is swirled into the soft-serve.
• Note: At this point - depending upon whether or not your soft-serve is beginning to get too soft - you may need to freeze it for 5-10 minutes to re-harden.
• Pour the soft-serve into small bowls, drizzle the chocolate syrup on top, and garnish with the chopped peanuts and cherry.
• Enjoy IMMEDIATELY as the soft-serve will melt quickly!

I was even nice enough to make one for Bo too!  

Go ahead - admit it - I have that "Wife of the Year" award in the bag. ;)

Question of the Day:

Do you like traditional banana splits?  If not, what is your favorite ice cream treat?!

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

"Cheesy" Bacon (or not) Squash Bake

Growing up, my family had a relatively large farm.  Every summer we planted and harvested:

• green beans;
• corn;
• okra;
• tomatoes;
• butter beans;
• cucumbers;
• cantaloupe;
• watermelon;
• potatoes; and of course
• SQUASH!

I was never a picky eater (and other than animal products, I'm still not), but I always particularly looked forward to eating the squash.  Don't get me wrong, green beans, butter beans, corn on the cob, and tomatoes were also some of my favorites.  But there was always something special about the crooked neck squash.

Maybe it was the fact that they were so much easier for me to pick.  

For instance, I remember that (much to my chagrin) my mom used to write me a list of chores for the day, and I would loathe seeing "pick green beans" or "pick corn" on there.  The green beans just took SO. MUCH. TIME. to pick, and I always ran across random raccoons or snakes in the corn fields.  But picking squash was easy.  The plants were spread out low on the ground, and the yellow color made it easy to spot ones that were ripe.  In short, squash made for easy pickin's!

Usually I whip up a simple squash and onion saute, but last night Bo was craving bacon and I didn't feel like standing over the stove for twenty minutes.  The result was a fast, easy, and delicious recipe for baked squash that was LOW in effort and BIG in flavor!

Notice, I didn't use bacon on my side of the dish (obviously), and I subbed nutritional yeast for the cheese.  The result was the best of both vegetarian and meat-eater worlds!

Before I share the recipe with you, I just want to address one thing.  A lot of people ask me if - even though I don't eat meat - I will cook it for Bo.  The answer is yes, and I'll tell you why.

My choices are MY. CHOICES.  

Just because I feel very strongly about not eating meat, or for that matter, any animal product that is created in such a manner that is harmful to the animal, doesn't mean that I expect Bo (or anyone else) to follow suit.  His choices are HIS. CHOICES.  He knows my beliefs, and he respects them.  Perhaps most importantly, I neither have the ability nor the right to judge him for his choices.

Now, let's get to this recipe already!

"Cheesy" Bacon (or not) Squash Bake
Serves 2-4

2 small crooked neck squash, sliced into rounds
1 small yellow onion, sliced into half moons and pulled apart
2-3 slices bacon, cut into small pieces
salt and pepper, to taste
4 oz. cheese (or 4T nutritional yeast)
1 1/2T EVOO

Directions:

• Preheat the oven to 350 degrees.
• Layer the squash round into the dish (see the picture at the top of this post for an illustration).
• Sprinkle the onion pieces on top.
• Generously season with salt and pepper.
• Drizzle the squash/onion mixture with the EVOO.
• If you aren't a vegan/vegetarian like me, add the bacon on top of the onions.
• Bake for 35 minutes.
• Remove from the oven and scatter the shredded cheese (or nutritional yeast) on top of the dish.
• Return to the oven for 5 minutes, or until the cheese fully melts.
• Serve immediately.

We enjoyed our squash bake alongside Rosemary, Lemon, and Olive Oil Cake, which - if you were wondering - was amazingly D.E.L.I.C.I.O.U.S.!

Question of the Day:

Do you like bacon?  (I know that I am a vegan/vegetarian now, but even when I still ate meat I didn't really like or crave bacon or sausage...just not my thing.)

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

Dill Potato and Pea Salad

As I mentioned at the end of my last post, Bo and I spent our Saturday afternoon (and early evening) at an a pool party!  The host asked me to bring something that I could eat, since hamburgers, hot dogs, and their respective fixings were to be the main course.  Consequently, I decided to bring something filling (so that I wouldn't be stuck eating watermelon and chips the whole afternoon), but also crowd-pleasing.

Enter: potato salad.

Before I go on, I feel like I need to acknowledge that - YES - I am aware that I have already posted two potato salad recipes on this blog; and - NO - I am not addicted to this summer picnic favorite (OK, maybe just a little bit, but it's nothing to worry about!).  It just so happens that:

• potatoes are delicious;
• almost everybody loves them; and
• there are practically endless ways to dress it up in a salad! 

If you're like me, and you love the taste of dill, then this is the potato salad for you!  Baby new potatoes really make this salad something special; but if you don't have them on hand, Russet or Idaho would work in a pinch.  The peas give it a sweet crunch, and the dill brightens everything up!  Kid-tested and mother-approved Meat-eater tested and vegan approved, this salad will leave everyone satisfied!

Dill Potato and Pea Salad
Serves 6-8

8 medium (red) New Potatoes, cubed, boiled, and drained
can of green peas, drained and rinsed (or frozen)
4 scallions, diced
1/4C veganaise (or mayonnaise)
1/2T apple cider vinegar
1/2T lemonjuice
1T water
1 tsp dried dill weed
3/4 tsp salt
1/2 tsp pepper

Directions:

• While the cubed potatoes are boiling, place the peas and scallions into a large salad bowl.
• Meanwhile, whisk together the veganaise, apple cider vinegar, lemonjuice, water, dried dill week, salt, and pepper until it reaches a smooth consistency.
• Once the potatoes are fork-tender, drain them.
• Toss the potatoes into the salad bowl with the peas and scallions.
• Pour over the dressing,
• Toss to coat.
• Refrigerate until cool.
• Serve alongside your favorite summer "fixins"!

If you still haven't had enough potato salad, feel free to check out my other two recipes:

1. Green Chile Potato Salad; and
2. Honey Dijon Potato Salad.

Next time - musings on "things that make me - and YOU - feel pretty"!

Question of the Day:


What is your favorite variation of potato salad?  Feel free to share it with me in the "Comment" section below!

Blessings,
Ally and Bo

Herb-Roasted Summer Vegetable Salad

Man oh man I just L.O.V.E. summer produce!  There is something about the fresh abundance of colors, flavors, shapes, and sizes of summer foods that I can't seem to get enough of.  I honestly think that I could eat fruits and vegetables for breakfast, lunch, and dinner all summer long and not get sick of them in the least.

HM...HMMM...GOOD!

Last night Bo and I headed over to a friend's house for a dinner party.  I was in charge of bringing a salad.  I'm not sure, but I suspect that the hostess was expecting a salad filled with the the traditional mixed greens, tomato, carrots, celery, etc.  But you know me, I had something totally unique in mind (go figure)!  Instead, there wasn't a piece of lettuce in sight, and in its place was a regular cornucopia of rainbow-colored vegetables, dried herbs, and a tangy-sweet vinaigrette.

Honestly, who wants to eat the same ol' boring dinner salad anyways?!

If you have a plethora of summer produce ripe and ready to be eaten, this salad is for you!  My kitchen was overflowing with squash, mushrooms, asparagus, and tomatoes - so that's what I used - but feel free to substitute any of the ingredients with what you have on hand.  Zucchini, green beans, and/or potatoes might be wonderful exchanges or additions.   Whatever vegetables you use, DON'T FORGET the herbs!  The sweet pine and citrus flavor of the marjoram is a must, and you can never go wrong with a little basil and thyme.

Herb-Roasted Summer Vegetable Salad
Serves 2-4

3 small crooked neck squash, cut into half moons
3 tomatoes, cut into cubes
1 packet of mushrooms, roughly chopped
1 bunch of asparagus, woody ends removed and cut in half
1 tsp salt
1/2 tsp pepper
1 tsp dried marjoram
1 tsp dried basil
1/2 tsp dried thyme
3T EVOO, divided in half
1T apple cider vinegar
1T Dijon mustard
1/2T lemonjuice

Directions:

• Preheat the oven to 425 degrees.
• Place the squash, tomatoes, mushrooms, asparagus, salt, pepper, marjoram, basil, thyme, and 1 1/2T EVOO into a large mixing bowl.
• Toss to coat.
• Pour onto a large baking sheet.
• Roast for 30-35 minutes.
• Meanwhile, whisk together the remaining 1 1/2T EVOO, apple cider vinegar, Dijon mustard, and lemonjuice.
• After the vegetables have finished roasting, pour over the dressing and toss to coat.
• Refrigerate until chilled.

I'm not sure, but I think my photography may be getting a teensy bit better.  What do you think?  Can you see any improvement?!


Question of the Day:


What are your favorite herbs to use in the kitchen (by the way, salt and pepper don't count as herbs)?


I tend to use a lot of basil, thyme, and oregano; but I also LOVE to experiment with new herbs...they really can take a so-so dish and change it to out-of-this-world status!

Blessings,
Ally and Bo

Beet, Avocado, and Blackberry Salad

What did you say?!

Come again?

Really?!

You don't like beets?!

Well, if that is the case, let me ask a favor of you. 

Can you keep an open mind just for today's post and give me the change to change your mind with this?!

You say you don't like beets, BUT...

Do you like fresh, summertime blackberries?!

How about locally grown, smooth-tasting avocado?!
(P.S. Dad, I know you're a lost cause on this one)

If you said "yes" to either one of these questions then please, pretty please, give this gorgeous salad a try!
(P.P.S. Mom, I bet you would REALLY love this salad!)

Beet, Avocado, and Blackberry Salad
Serves 2-4

2 large beets, boiled, peeled, and diced
3/4 C blackberries, sliced in half
1 avocado, diced
1 head romaine lettuce, chopped
1/2 tsp salt
1/4 tsp pepper
1 packet stevia (or 1 tsp sugar)
2 1/2 T EVOO
2 T balsamic vinegar
1 tsp lemon-juice

Directions:

• Combine the beets, blackberries, avocado, and romaine in a large salad bowl.
• Sprinkle the salt, pepper, and stevia over the salad mixture.
• Whisk together the EVOO, balsamic vinegar, and lemon-juice.
• Pour the dressing over the salad ingredients.
• Toss to coat.
• Serve immediately so that the avocado does not brown.

There's not much else for me to say about today's recipe.  It's just. that. good.  Honestly, I don't even want to waste my time typing out a more lengthy post because it is almost lunch time and I hear leftover Beet, Avocado, and Blackberry Salad calling my name ("...Ally...come eat me...").

Ok, I'm outta here...catch ya' later this weekend with another post!

Question of the Day:


From my personal experience, beets seem to be quite the polarizing food: Do you love 'em or hate 'em?!

Blessings,
Ally and Bo