Tuesday, June 24, 2014

Rosemary Roasted Cauliflower

Fact: Side dishes are the best part of the meal. 

Evidence: This recipe for Rosemary Roasted Cauliflower.

I have had a love affair with cauliflower lately. It's such a versatile vegetable, you can pretty much do anything with it. As I spend a lot of time on Pinterest for recipe inspiration, I've come across cauliflower recipes I never thought were imaginable - cauliflower steaks and cauliflower crust pizzas (SAY WHAT?!). 

Cauliflower tastes great steamed, sauteed, and stir-fried, but roasted is by far the best. All jokes aside, this recipe serves four, but I can eat it all myself. Enjoy!

Rosemary Roasted Cauliflower

1 head cauliflower
1/4 cup extra virgin olive oil
1/4 cup parmesan cheese
3 garlic cloves, minced
1 sprig fresh rosemary
salt and pepper, to taste

1. Preheat oven to 375 degrees.
2. Wash cauliflower and chop into florets.
3. In a large bowl, mix florets with olive oil, cheese, and garlic. Mix in a dash of salt and pepper.
4. Spread cauliflower florets onto a baking pan.
5. Chop rosemary and spread on top of the cauliflower.
6. Place in the oven until cauliflower is fork tender and lightly browned (30-40 minutes)

Thursday, June 19, 2014

Chocolate Peanut Butter Oatmeal For One

Who says you can't have chocolate for breakfast?

For whatever reason, the earlier I wake up, the hungrier I am. As a consistent 6 "a.m.-er," I'm always searching for something fast and filling for breakfast. The only thing that satisfies this growing (still hoping) girl is a big bowl of oatmeal, and why not a bit of chocolate? Here's to starting the day right!

1/2 cup rolled oats
1 cup milk (skim or plant based)
1/4 tsp vanilla extract
2 tbsp cocoa powder
1 eggwhite
1 tbsp unsalted peanut butter
1 tbsp ground flaxmeal
1/4 tsp cinnamon
1 tsp maple syrup
Banana + Nuts (optional)

1. Combine oats and milk in a small saucepan over high heat. Bring to a boil and then lower to medium heat, stirring occasionally.
2. Add the cocoa powder and vanilla to the pan and mix.
3. Stir in the eggwhites and continue to mix thoroughly.
4. Add the remaining ingredients to the pan and cook until mixture thickens. Top with a chopped banana and nuts, and serve!

Tuesday, June 17, 2014

Eat the Rainbow for National Fresh Fruit & Vegetable Month

For the past two years, I've been bi-coastal - a few months in LA, a few months in New York, back to LA, you get the idea. Now, I'm in New York and one thing I really miss about Southern California is the farmers markets. It became tradition to spend Saturdays at the Santa Monica Farmers Market, grab some snacks, and hit the beach. No matter how many times I had visited the market, it never cease to amaze me the variety of fresh produce being sold. The size of the farmers market and quality of the produce is something we unfortunately don't have on Long Island.

But, I am lucky that it's summertime and fresh produce is within reach. Peaches, berries, and watermelon fit into all of my summer meals. They make delicious additions to oatmeal, yogurt, and salads. Plus, they even work well on the grill. A slice of grilled pineapple on top of a burger is heaven on a dish. Let's celebrate National Fresh Fruit and Vegetable Month by visiting the local farmers market, growing your own produce, or just taking a bite into your favorite fruits and veggies.

Here are some of my favorite fruit and veggie recipes.

Banana & Kale Smoothie

Raspberry & Mango Guacamole

Citrus Edamame Salad


Wednesday, June 4, 2014

{Pretty in Pink} Strawberry & Watermelon Smoothie

It's finally feeling like summer here, in New York. It's 80 degrees and nothing but sunshine. This kind of weather makes me crave anything cold - iced tea, frozen yogurt, and the variety of fresh fruit that's in season.

Yesterday was one of those days, and I wanted something cold. And, when I crave something... I don't wanna wait for it. So, what could I whip up in just a few short minutes? A smoothie!

This refreshing smoothie is nutrient-dense, packed with antioxidants, and SCREAMS summer. It's a delicious way to stay hydrated, too! #DrinkPink

1 cup watermelon, chopped
1/2 cup strawberries, chopped
1/4 cup yogurt
1/2 cup ice

Place chopped fruit into a blender.
Add yogurt and ice cubes.
Blend until smooth. Serve!

Serves 1

Monday, June 2, 2014

Blueberry Oatmeal Muffins

Blueberries are just so perfect. They're perfect in cereal, yogurt, smoothies, salads, and pies. And how about those blueberry muffins?!

The best part about this recipe is that there are more than just blueberries baked into these muffins. The product is still your classic blueberry muffin, but with a healthier, fruitier twist.

Blueberry Oatmeal Muffins

1 cup almond meal
1 cup old-fashioned oats
1/4 cup brown sugar
1/4 cup walnuts
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 bananas, mashed
1 cup milk or milk alternative
2 large eggs, beaten
1 tbsp olive oil
1 tsp vanilla extract
1 cup blueberries

Preheat oven to 375 degrees.
Coat a muffin tin with nonstick spray.
In a large bowl, combine almond meal, oats, sugar, walnuts, baking powder, baking soda, and salt. Mix in the mashed bananas.
In a separate bowl, whisk together the milk, eggs, oil, and vanilla. Pour mixture over the dry ingredients and stir until moist.
Add blueberries and gently toss to combine.
Scoop the batter into a muffin tray. Place into the oven and bake for 40 minutes.
Let cool and serve.

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