Wednesday, August 25, 2010
Point of Interest
Check out this blog called ecopsychology in action, it's full of insights and very thought provoking!
Thursday, June 10, 2010
A New Favorite!
I bought this one but, there are many variations, you can totally tweak it to suit your own taste. I highly recommend making sure your recipe uses jicima, great added crunch! I like that this is sweetened with a little orange juice. Now I want to find a great recipe and make my own. Yum! I think I've found a summer staple. Serve it as a side dish, with tortilla chips or whatever sounds good to you. Do you have any ideas?
Wednesday, May 26, 2010
Home Sweet Home
Today I put a deposit & application in for an apartment. It's not going to be ready for me to move in until July 8th though. Seems like forever right now.
Wednesday, January 27, 2010
Tuesday, January 26, 2010
Roasted Califlower
A BEAUTIFUL Purple Califlower that I got at the HOPE Farmers Market on Sunday is in the oven roasting. I used this recipe and I can't wait to eat it!
(image found here)
Roasted Cauliflower Recipe
INGREDIENTS
- 1 head of cauliflower
- 2-3 cloves of garlic, peeled and coarsely minced
- Lemon juice (from 1/2 or a whole lemon)
- Olive oil
- Coarse salt and freshly ground black pepper
- Parmesan cheese
METHOD
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Serves 4.
Wednesday, December 23, 2009
oh my gosh... yum!
Doing a lot of reading tonight to prepare for the vegan change.
I just came across this amazing sounding recipe and wanted to share it with you. Let me know if you try it before I do, what a nutritious meal served up in a delicious package!
Pasta with Chickpeas and Rosemary
(amounts given are my best estimates - vary according to taste)
3 Tbsp olive oil
4 cloves garlic, minced
good pinch of dried red pepper flakes
1 15oz. tin good quality chickpeas (a.k.a. garbanzo beans) drained and rinsed
1 15oz. tin good quality diced tomatoes (if you like your pasta extra saucy, use 2 tins and increase the amount of garlic)
1 Tbsp minced fresh rosemary (or 1 tsp dried, crumbled with your fingers)
Fresh or dry pasta to serve 4, preferably whole wheat or something like Barilla Plus*
salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese (or vegan substitute) to serve.
Heat olive oil in wide frypan or saute pan. Add garlic and red pepper flakes. Saute ~ 1 min, careful not to brown the garlic. Add tomatoes, rosemary, and chickpeas. Simmer ~20 minutes until tomatoes have reduced and separated from the oil. In the meantime, cook the pasta according to package directions. With a potato masher, mash some of the chickpeas and tomatoes into the sauce, and season with salt and pepper. Toss with cooked pasta and Parmesan cheese (or substitute).
Serve with a mixed green salad (dress with a simple vinaigrette and chopped nuts or seeds).
-----------------------------------------
This recipe packs plenty of protein, iron, and zinc; a decent amount of calcium, and if you use Barilla Plus pasta (which I do as often as I can), a good dose of Omega-3's as well.
I just came across this amazing sounding recipe and wanted to share it with you. Let me know if you try it before I do, what a nutritious meal served up in a delicious package!
Pasta with Chickpeas and Rosemary
(amounts given are my best estimates - vary according to taste)
3 Tbsp olive oil
4 cloves garlic, minced
good pinch of dried red pepper flakes
1 15oz. tin good quality chickpeas (a.k.a. garbanzo beans) drained and rinsed
1 15oz. tin good quality diced tomatoes (if you like your pasta extra saucy, use 2 tins and increase the amount of garlic)
1 Tbsp minced fresh rosemary (or 1 tsp dried, crumbled with your fingers)
Fresh or dry pasta to serve 4, preferably whole wheat or something like Barilla Plus*
salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese (or vegan substitute) to serve.
Heat olive oil in wide frypan or saute pan. Add garlic and red pepper flakes. Saute ~ 1 min, careful not to brown the garlic. Add tomatoes, rosemary, and chickpeas. Simmer ~20 minutes until tomatoes have reduced and separated from the oil. In the meantime, cook the pasta according to package directions. With a potato masher, mash some of the chickpeas and tomatoes into the sauce, and season with salt and pepper. Toss with cooked pasta and Parmesan cheese (or substitute).
Serve with a mixed green salad (dress with a simple vinaigrette and chopped nuts or seeds).
-----------------------------------------
This recipe packs plenty of protein, iron, and zinc; a decent amount of calcium, and if you use Barilla Plus pasta (which I do as often as I can), a good dose of Omega-3's as well.
Tuesday, December 15, 2009
They Say it's my Birthday...
and it is!
I'm used to being frozen and miserable on my birthday. Miserable because it's cold, not miserable in general. It's been 70 degrees the last couple of days... still 62 at midnight. I don't think it's really my birthday. Who's tricking me?
Okay, seriously now. I'm missing all of my Boise friends, missing Girls' Weekend this year, missing Santa Rampage... I usually start celebrating a month in advance! I was told by my friend, Chad, that he thinks you can celebrate for the amount of days equal to the number of years you are. That sounds good to me. He also said, take 2 weeks now, 2 weeks in June (because I said I'm moving my birthday to June) and just sprinkle the rest around the rest of the year. I like that idea even better!
Brian and Tiffany's 10th Annual Glog Party is this Friday. I still need to get a dress to wear, better get on that A.S.A.P. Should be lots of fun. A big get-together with Glog, lots of yummy food and plenty of people. We get to dress up all fancy too!
Wish I could have ALL of my loved ones here with me!
P.S. It's Rio's birthday too! He's 3 years old today. :)
I'm used to being frozen and miserable on my birthday. Miserable because it's cold, not miserable in general. It's been 70 degrees the last couple of days... still 62 at midnight. I don't think it's really my birthday. Who's tricking me?
Okay, seriously now. I'm missing all of my Boise friends, missing Girls' Weekend this year, missing Santa Rampage... I usually start celebrating a month in advance! I was told by my friend, Chad, that he thinks you can celebrate for the amount of days equal to the number of years you are. That sounds good to me. He also said, take 2 weeks now, 2 weeks in June (because I said I'm moving my birthday to June) and just sprinkle the rest around the rest of the year. I like that idea even better!
Brian and Tiffany's 10th Annual Glog Party is this Friday. I still need to get a dress to wear, better get on that A.S.A.P. Should be lots of fun. A big get-together with Glog, lots of yummy food and plenty of people. We get to dress up all fancy too!
Wish I could have ALL of my loved ones here with me!
P.S. It's Rio's birthday too! He's 3 years old today. :)
( a couple of baby pictures of my sweetie poo.)
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