Wednesday, March 31, 2010

Banilla Nut "Ice cream"

It's been getting warmer in Seattle, and naturally, ice cream is what my Sweet Tooth desires.  The New York Times and several foodie bloggers have convinced me that there is nothing more genius than frozen banana ice cream.  That's right, one banana, one serving of delicious ice cream.  All you need is either a food processor or a blender.  You can add any other fruit or sweetness to it as you desire.  I added 1 tablespoon almond butter and 1/2 teaspoon vanilla.

The Method
Peel banana and throw all ingredients into food processor and set on puree for a few minutes.  Scrape the sides in between blending.

Blend until smooth like frozen yogurt.

Sunday, March 21, 2010

Sunrise Hash

This is a quick, protein-rich, delicious alternative to your standard egg breakfast.  I took leftover roasted yams and squash and topped them with canned kipper, avocado, eggs and hot sauce. Talk about flavor explosion!  The sweet vs. salty dynamic flavors were definitely at work here.  I felt charged up for the rest of my day! 
Any cubed roasted veggies
2 eggs, poached
1 can kipper filets
1/2 avocado, cubed
2 squirts of your favorite hot sauce

Friday, March 12, 2010

Protein Wrap

"Hey what's for lunch?  I'm hungry like now?"

How about 4 food groups in one meal then some fruit for dessert?  This is one of my favorite easy-not-greasy quick meals.  If you like tuna salad, then give canned smashed sardines a try!  A revival of these omega-3-friendly fish is making a big comeback in the foodie world.  Their taste is rich and does not require adding much to the mash to make it flavorful, unlike tuna fish. This wrap is a protein punch before attending hot yoga.

What's in my wrap?

Wrap: Low-carb Whole Wheat Wrap
Veggies: Baby Spinach leaves and Roma Tomatoes
Dairy: Crumbled Goat Cheese
Meat: 1 can, fork-mashed sardines (I prefer either the mustard dill or spicy flavors) 
+ a few grinds of the pepper mill


Thursday, March 4, 2010

Avocado Toast

Can we officially call this food porn?

When I see a ripe avocado, I first think of this delicious snack.  I learned about this from my chef friend Dani in Chicago.  It's simple, it's good, it's delicious.  Avocado Toast is good for breakfast or for a tasty protein snack before or after class.
1 piece of whole grain toast
1/2 avocado
1/2 T. EVOO (extra virgin olive oil)
1 squirt of lemon or lime juice
1 shake of sea salt
1-2 shakes of crushed red pepper

The Method
Place avocado half on toast and smash with fork until spread to your liking.  Next, a splash of citrus then a sprinkle of EVOO. Add salt and pepper. Enjoy!

Wednesday, March 3, 2010

No "hoof" Marshmallows

This was a random purchase I made at my local food co-op, and boy am I glad I did.  Who says Vegan sweet stuff isn't good? (Well, I do sometimes...)  These "Dandies" are made by Chicago Soydairy in Lombard, IL and are sooooo tasty.  They're like little candy treats I can't stopping popping in my mouth.  Almost too good to waste dissolving in hot cocoa.  They are the perfect size - if a big and small marshmallow met in the middle.  

Their vanilla flavor explodes in your mouth with a very slight granule texture.  It's almost like eating little bits of frosting.  Mmmmm.  The best part is they are both vegan and gluten free.  Made from beet sugar and 10 calories a piece, these are a great solution to my sweet tooth.  

Nooooo, I'm drowningggggg!!!!!!!