Vegan Breakfast Bowl

Sorry for the lack of posts this past week! We had my parents in town, moved, Stephen went out of town, and then his parents came into town! All within a week period! So fun, but definitely no room for blogging.  Anyways, today I experimented with this breakfast bowl.  Since I am usually out the door by 7:00 am each morning, it's important that I get a good breakfast to keep me awake and energized.  This yummy bowl does just that.  It has an oatmeal base (with chia seeds!) and a homemade granola topping.  As for the fruit, you can pretty much add anything you want.  I went with frozen mango, fresh raspberries, and dark chocolate pieces.  See? Healthy AND delicious!  Who wouldn't want chocolate for breakfast? Here is what you will need:

Oatmeal base:

1/3 cup rolled oats
1/2 cup coconut milk
1 tsp. vanilla extract
1 TBS. chia seeds
1 small banana (or half of a large one)
1/2 mango (this is totally optional but I liked the sweetness it added)

Granola:

1 cup puffed rice
3 cups cooked quinoa
3/4 cup honey
1/2 sesame seeds
1 cup chopped almonds
1/2 cup chopped walnuts
1 TBS. vanilla extract
Directions:

In a small bowl add the rolled oats, coconut milk, vanilla extract, and chia seeds and let sit in the fridge for at least 30 min, or overnight. While you are waiting for your oats to soak, cook 1 cup dry quinoa in 3 cups water (or per package instructions).  Pre heat oven to 350. Once the quinoa is cooked, combine with puffed rice, honey, sesame seeds, chopped almonds, and chopped walnuts and vanilla extract.  On a cooking sheet (I lined mine with parchment paper to avoid a sticky mess) evenly distribute the mixture.   Cook for 35-45 minutes (I re-distributed the mixture midway through to ensure even cooking). While the granola is cooking, add the oatmeal mixture into a blender along with the banana (and mango).  Once the granola has finished cooking, assemble your breakfast bowl!

Vegan (flourless) Peanut Butter and Chocolate Brownie

For some reason I have had a serious craving for brownies this week. I knew I wanted something flourless (so they would be super dense and chocolatey) but I also wanted a healthy twist so that I could enjoy them guilt-free.  After compiling a ton of various recipes (thank you Pinterest), I decided to combine the elements I liked from each and make my own version.  Not only are these beauties vegan, but they are the perfect way to satisfy a chocolate craving. So go ahead, eat a couple... I know I will!

 Here is what you will need:

Ingredients

2 cups walnuts

2 cups dates (I used Medjool)

1/3 cup almonds (whole)

1/2 cup dark chocolate pieces

3/4 cup dark chocolate cocoa powder (I used ghiradelli)

2 TBS. honey

Directions

In a food processor, pulse the walnuts until they form a flour-like consistency.  Then, add in the almonds and pulse about 4-5 times (or until they are in chunky pieces).  Next, add in the rest of the ingredients and pulse until combined.  Pour the mixture into an 8X8 baking dish (lined with parchment paper for easy removal) spread evenly and press down with a spoon.  Place the plan in the fridge for at least an hour.  

Once solidified, top with peanut butter (I combined mine with a few TBS of hot water to get a runny consistency) and melted chocolate (I melted mine in the microwave using 20 second intervals. Make sure to watch carefully and stir in between.  Once all the pieces are almost melted, remove and stir until the mixture reaches silky smooth consistency)

Chicken Tostada with Mango Salsa

This recipe is a knock-out.  It has everything I love in a salad/meal.  Lean protein, tons of veggies, and completely filling.  When I saw that the mango's at my local grocery were on sale, I knew I had to whip up some kind of salsa and of course, the idea of a tostada immediately followed.  What I love about this dish is how vibrant it is on the plate.  I mean, do you see those colors?! You just look at it and know that you are doing your body good! Here is what you will need:

Chicken Marinade

3 chicken breasts (lean)

2 TBS. cilantro

1/4 cup soy sauce

2 TBS. grated ginger

2 TBS. canola oil

1 TBS. Sriracha

Mix ingredients together (I used a ziploc for easy clean up) and toss the chicken in the marinade.  Let rest in the fridge for at least an hour.

Mango Salsa

1 cup fresh mango, cubed

1 14.5 oz. can diced tomatoes

2 jalapeños (de-seeded and diced)

2 green onions

1/2 cup cilantro

Juice of 1 lime

1 TBS. lime zest

1 TBS. orange zest

OPTIONAL: I mashed up 1 avocado to use as a base for the tostada and also sprinkled some Cacique cheese on top. 

Steel Cut

As i've gotten older, I've really come to appreciate having a good breakfast to start my day. As someone who is usually rushing around in the morning, preparing a smoothie or oatmeal the night before makes actually having time to eat that breakfast more plausible.  In the recipe i'm sharing today, I used steel cut oats instead of quick oats simply because I prefer the added nutritional value and texture.  But feel free to use whatever type of grain you prefer!  Here is what you will need:

1 cup steel cut oats (or grain of choice)
3 cups water (or the amount recommended on the packaging)
1 banana *see note
4-5 strawberries *
5 frozen blackberries *


* each of these toppings are optional, and can be exchanged for your topping of choice!

Cherry Blossom Festival

In DC, during the beginning of Spring, there is a wonderful period of time in which beautiful Cherry Blossom Trees bloom. It is by far the prettiest time of year, and people from around the world travel to the city in the chance of catching them at their peak.  Because Stephen and I moved to DC in June of last year, we missed this incredible time of year and knew that we had to make up for it! Yesterday, we decided to wake up early and try to make it into the city before it became too crowded.  Little did we know that hundreds of others would have the same idea!  Even with the tourists, the Cherry Blossoms were incredible.  Here are some of my favorite captures!

Pink Detox Smoothie

It seems like I have been going through a serious baking/cooking phase on the blog.  And while I love sharing new recipes, one of my New Year's resolutions for 2014 was to improve my photography skills and broaden my range. After struggling for the first few weeks to find people/things to photograph, (this awful winter has really made going outside painful) I realized that I needed to start photographing something that I love and have daily access to.  So with that in mind, photographing what I eat seemed like the perfect solution (I can only take photos of my husband so many times before he gets bored).  So I will be using the blog to start sharing all of the recipes I make for Stephen and myself on a daily basis (as well as sharing whatever else I'm photographing)!

Cooking has always been such a fun thing for me. I have so many fond memories cooking alongside my Mom growing up, however, I didn't really start cooking on my own until I left for college. When Stephen and I got married, I found that cooking was really a way for me to tap into my creative outlet and just have a good time (most times dancing/singing along to Pandora Radio).  Almost two years later, my cooking skills have definitely improved, and I have realized how much I love challenging myself to try new things and experiment.

Anyways, enough about me! Let's talk about today's recipe!  How gorgeous is this smoothie?! When I saw a similiar recipe on ohsheglows.com I knew I had to make something similar! What I love is the amount of fruits and veggies packed into one serving, and of course its bright pink hue! I am a firm believer in leading a healthy lifestyle filled with variation!  I love eating fruits and veggies, but I also enjoy a good dessert (with butter and real sugar) and I think the key to maintaining a healthy lifestyle is viewing food as a way to fuel your body. When I look at my food in ways to give me energy, keep me full, or even improve my complexion, I tend to eat more "real" foods and feel so much better when I do!  And while eating sugar in excess isn't recommended, I do believe that forgetting about the calorie count and indulging in a yummy treat is totally acceptable (and suggested!).

Here is what you will need:

1 cup coconut water (I used ZICO)
1/2 cucumber (roughly chopped)
1 cup strawberries (I used fresh, but frozen works as well)
2 bananas (I used fresh, but frozen works as well)
1 beet (I cooked mine the night before and refrigerated over night so it didn't make the smoothie hot)
1/4 c. beet juice
1 tbs. coconut oil
Juice of one lemon
1 apple (I used a green apple roughly chopped)
2 cups. ice cubes

notes:
*If you want some added sweetness you can add a tablespoon of honey.
** Adding Chia Seeds will thicken the smoothie and add protein

Super Greens

On the heels of yesterday's post, I decided I had to show you the perfect way to incorporate falafel into a larger meal (even though eating them by themselves is totally recommended!).  I discovered super greens after eating at a local restaurant here in DC called Cava Mezze Grill ( it's a Mediterranean take on the beloved Chipotle -think sustainable/healthy food- and it is by far my favorite place to eat, ever). While my version isn't an exact copy, they come pretty close! Here is what you will need:

Super Greens:

6-8 brussel sprouts

4 cups fresh kale roughly chopped

1 cup shredded red cabbage

Falafel:

See previous post for ingredient/instructions

Lemon-Herb Tahini Dressing

1/4 cup tahini

1 1/4 cup plain yogurt

1/4 milk (to thin mixture)

2 tbs. fresh cilantro

2 tbs. fresh parsley

2 tbs. fresh lemon juice

Serve with a warm pita and enjoy!

Note: I also like to pickle red onions and use them as a garnish to the salad.  Look for a post on pickling for instructions!

Falafel with Lemon Tahini Dipping Sauce

Lebanese/Mediterranean food has always been a favorite of mine.  In High School, my family discovered an amazing market/restaurant called Neomonde in Cary, NC that not only sold Gyros, Hummus, Grape Leaves, and Tabbouleh but also served Falafel (made to order) that was to die for!  Since I have moved away from home, I have made it a goal to try and eat there whenever I visit.  A few months ago (when I was feeling particularly homesick and hungry) I decided it was time to try and make Falafel on my own.  They were amazing!! But, I didn't photograph them so I knew I had to make them again so I could share the recipe with you! Here is what you will need:


Falafel:

2 cups diced onion
2 cups cooked and drained chickpeas (I used one 15.5 oz. can)
6 garlic cloves
1 cup packed cilantro
1 cup packed parsley
1 tsp. salt
1/2 tsp chili powder
2 tsp cumin
2 tsp. baking powder
1/2 C. all purpose flour
About 1/2 to 1 Cup Canola oil for frying (or enough to generously coat the bottom of the pan)
Pita bread (for serving)
1 Cup Sesame Seeds

Tahini Sauce:

1/4 c. Tahini
1 1/4 c. Plain Yogurt
2 Tbs. Lemon Juice


Directions:

In a food processor add the diced onion and garlic cloves.  Pulse until finely minced (but not puréed). Remove mixture and set aside for later.  Add chickpeas, parsley, cilantro, salt, chili powder, cumin and pulse until roughly blended. Now, add the onion mixture along with the baking powder and 1/4 cup of the flour and pulse until the mixture begins to form a small ball and is not sticky (I had to use a bit more flour so don't hesitate to add more if your mixture is too wet). Transfer mixture to a bowl and let sit in the fridge for an hour.

While the Falafel mixture is setting, combine the ingredients for the Tahini Sauce in a blender and mix until well incorporated. Transfer the sauce to a bowl and let chill in the fridge.

About 5 minutes before the Falfel mixture is ready, begin heating Canola Oil in a sauce pan over medium heat and preheat the oven to 350.

Once chilled, remove the Falafel mixture from the fridge and (using an ice cream scoop) form mixture into balls.  Once formed, roll each ball into the Sesame Seeds making sure to fully coat the exterior. One by one, carefully drop the balls into the oil.  In my experience, they will brown rather quickly so don't take your eyes off of them! Once browned place on a cookie sheet to cool (make sure you place a paper towel underneath to make sure you don't have hot oil collecting on your countertop!)  After the Falafel has been browned, place into the oven to finish cooking through for about 10-15 minutes.

Once cooked, enjoy warm with pita and dipping sauce!

Baby Reed

A few days ago, my friend Rebekah gave birth to a beautiful little boy named Reed.  I was initially planning on photographing little Reed's first days in the hospital, however, INOVA instituted a "no-visitors" policy and I was unable to do so.  Luckily, the Hilton family allowed me to reschedule for an "at-home" visit the next morning!  It was so much fun to hang out with Rebekah and Peter and their beautiful baby boy and I thought I would share some of those photos with you!