Pasta with a Heirloom Tomatoes and Lemon Basil Sauce

Let me start by saying, I am not a huge pasta fan.  I know, I know....I'm crazy. To be honest, I'm not even sure when this, let's call it "ambivalence", began (I was a HUGE pasta eater as a child). In the two years Stephen and I have been married, I think I've made pasta a grand total of 3 times? Unfortunately, (fortunately?) Stephen IS a pasta lover, and so a few months ago I broke down and decided to try out a simple lemon pasta recipe.  It sounded easy and really light (huge lemon fan, right here) and so I gave it a go.  It. Was. Amazing.  Stephen has now requested that pasta on an, almost, weekly basis, a winner for sure (also, it takes all of 10 minutes. Seriously).  And, it is just as good cold the next day for lunch (which is equally as important).  Here is what you will need:

Serving size: 2 

Ingredients:

About two fist-fulls of pasta (that is not a standard measurement, but lets just go with it)

About a cup of loosely packed basil

1 cup almond milk

The zest and juice of one lemon

About 2-3 small heirloom tomatoes

Directions:

Boil the pasta as per instructions (making sure to season the water with salt).  Then, in a food processor, blend the basil, almond milk, lemon juice and zest, and salt and pepper to taste. 

Once the pasta is done, simply dish into a bowl and cover with the sauce.  Then add in your tomatoes and you're finished! How easy was that?

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!

Salmon Burgers with Pineapple BBQ Sauce

As the primary cook of our little family, I'm always on the hunt for new recipes to experiment with (salad and quinoa can get boring after a while). Since I work full-time during the week, I love to plan at least one meal that is a little "over-the-top", and completely different from our usual round-up, to make on the weekend.  Lately, this meal has been Sunday dinner.  When I saw a recipe for a Hawaiian Salmon Burger (here), I was so excited to make my own version and knew that it would be perfect for a quick after church lunch!  I love that this is full of healthy fats from the salmon and the avocado, and it's jam-packed with flavor! Seriously, the BBQ sauce for this is mind blowing.  My personal tip, toast the hamburger buns!  Something about charr marks on bread really gets my taste buds going.  Here is what you will need:

Serving Size: Makes 4
Cook time: about 30 minutes total

Ingredients:

1 LB. of skinless salmon
1 bunch of cilantro
2 TBS lime juice
1/2 cup BBQ sauce of your choosing
2 TBS. pineapple juice
1 fresh/ripe avocado
1 head of Iceberg (or butter) lettuce
1/3 cup Panko bread crumbs
2 TBS parmesan cheese
4 Hamburger Buns of your choosing

Directions:

Combine BBQ sauce, pineapple juice, cilantro, and lime juice in a bowl and set aside.  In a food processor quickly pulse the salmon meat together (it should be skinless). In another bowl, combine the panko, parmesan, and two TBS of the BBQ mixture (previously set aside) with the salmon and form 4 burger patties (if your mixture is too dry, feel free to add a bit more of the sauce). Reserve the remaing BBQ sauce for topping the burgers later.  On a grill (or pan) cook the salmon patties for 3-4 minutes on each side (make sure to coat the pan/grill with either PAM or Butter/Coconut oil).   About halfway through cooking the burgers, cut the buns in half, coat with butter, and place on the grill (this helps them get nice and toasty). Once the burgers are done, layer bun, lettuce, pattie, and mashed avocado then add a drizzle of BBQ!

Chilaquiles

I was first introduced to Chilaquiles by my sweet mother-in-law (thanks, Cheri!) about two years ago. Up until then, I had never even heard of Chilaquiles, much less tasted them.  But once I heard that they consisted of pretty much everything I love in a Mexican dish (cheese, chips, and more cheese) I knew immediately they were going to be a favorite.  And I was right! Unfortunately, since we moved to DC, we haven't been able to have her version.  And so, I decided it was high time I tried to figure out my own!  These are easy to throw together (30 minutes tops) and super delicious!  Here is what you will need:

Ingredients

1/2 sweet onion diced

2 cloves garlic minced 

3 TBS olive oil

1 14 oz can of yellow corn

1 cup black beans

1 4oz. can of green chiles

1 1/5 cup chicken broth

1 jalapeño diced

1 avocado

5 grape tomatoes halved

2 TBS Adobo sauce

1 bunch of cilantro

Cacique queso fresco (to taste)

14 oz. crushed tortilla chips

Directions

Preheat oven to 375.  In a thick bottomed pan, sauteé the diced onion and garlic cloves for about 5 minutes.  Then, add the corn and jalapeño and continue cooking for another 5-8 minutes.  Add in the beans, corn, adobo sauce and chicken broth and let simmer for about 8 minutes.  Once the corn is soft, begin adding the crushed tortilla chips one handful at a time, making sure to completely coat each batch before adding more (Reserve a few to add later).  Once you have added your tortilla strips, add the remaining handful to the top and sprinkle with cacique cheese. Place in the oven for about 15 minutes (or until the cheese has completely melted).  NOTE: about halfway through you can add the halved tomatoes. I prefer adding them towards the end so they don't become over cooked.  Remove from stove and top with avocado and cilantro.  Enjoy!

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. 

Because of Him

As a member of The Church of Jesus Christ of Latter-day Saints, and as a Christian, Easter has always been a special time of year.  Not only does it mean the start of Spring and new beginnings, but also a time to reflect on the birth and life of Christ.  This past week, the LDS church released this video which encapsulates the true meaning of Easter and how truly miraculous Christ's life and ministry was.  I have watched it many times since first learning about it, and each time I am struck by the joyous message of hope it conveys.  I invite you to watch and remember how blessed we are because of Him. Happy Easter!!

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!

Sunday Mornings and Waffles

This past Sunday was General Conference, a weekend I love!  We get to listen to Church Leaders share messages of faith, hope, and the knowledge of our loving Heavenly Father.  Usually on Sunday mornings, my family (and Stephen's) makes a big breakfast to eat together.  I decided that even though Stephen and I were alone this year we could do the same!  So I decided on waffles! First of all, it had been forever since I had made them and they were so so so delicious I just had to document them! Of course, it helps that I had strawberries, maple syrup and whipped cream on hand :)

Wedding Season

This Spring seems to be the season for weddings! In the past few weeks I've been to two bridal showers, and both of their weddings will be held within a week of each other!  I have to say, I am beyond thrilled to have an excuse to dress up and celebrate such a happy occasion with two of my best friends from high school! Anyways, this past weekend I had the honor of co-hosting a bridal shower for my dear friend Olivia.  And we had a blast!! Her Maid of Honor is so wonderful and together we made a great team!  Here are a few photos of the decor from that night!

How cute are these buckets we used to hold some homemade chocolate covered popcorn?  

Fresh Flowers!

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!