Lunch/Dinner – Page 2

June 24, 2017

Lemon+Mint Summer Smoothie

Summa summa time! Hands down my favorite time of the year. Everyone relaxes a bit (which I def need to do), the days are longer, and there is a feeling of freedom and adventure in the air. When it’s hot outside and beach days are on the horizon, my go-to snack or meal becomes the smoothie. It’s quick, easy, and oh-so refreshing. Plus, what’s cuter than toting a little mason jar or tumbler to a beach picnic? (Nothing)

Ice cold lemonade, lemon sorbet, or even a little limoncello are all reminiscent of the sunshine days of summer. Add a little mint, and it’s like the cooling cherry on top. In the summer, I love to eat foods that help prevent bloating, keep skin looking fab, and obviously keep you cool in the heat. This smoothie does all three! Time to pull out the umbrella straws!

The way we are using lemon in this recipe might be a littttle unconventional, but hear me out. We use the whole lemon (except for the seeds). I’m talking rind, pith, everything. Why you ask? Well the external parts of the lemon are seriously full of nutrients! Once the lemon is all blended up, you won’t even be able to tell that the whole fruit was used.(No funky texture or bitter aftertaste like you might expect). When life gives you lemons, instead of making lemonade, you should make this smoothie! Let’s break down the benefits below.

Lemon: Crazy-potent source of vitamin C (even more in the peel!) which is great for quenching free radicals and promoting healthy collagen production #foutainofyouth. It contains plant nutrients like quercetin and limonene that act as antioxidants, preventing inflammation. Limonene has also been studied for its anti-cancer properties. Quercetin fights inflammation linked to many chronic diseases, from heart disease to diabetes. Citrus fruits are one of the best sources of quercetin, and most of it is found in the peel and pith. How many times have you squeezed a lemon for its juice then thrown away the peel? Wash it well, go for organic if possible, and then use the whole thang in this recipe!

Blueberries: One of the most potent food sources of antioxidants. Research shows they have anti-cancer properties. Other benefits include memory-boosting, anti-aging, and overall anti-inflammatory goodness. That gorgeous dark color holds powerful polyphenols like anthocyanins, which are great for disease prevention and beautiful skin.

Mint: Freshens breath, soothes the stomach, and promotes digestion. If you have tummy woes, mint is your friend. If you are someone who gets a “gurgly stomach” or nausea, mint is great to incorporate into your diet, and this smoothie is an easy way to do so.

If the body-loving benefits of this smoothie aren’t enough, it just tastes like an indulgent lemon bar or one of those Italian lemon shortbread cookies. So. good. I’m thinking these would make amazing popsicles to enjoy poolside…just sayin’! I would also whip this one up post-workout, and add a little tahini for some healthy fat. How rad that this doubles as post-workout fuel AND dessert?! What more could you ask for?

Lemon+Mint Summer Smoothie

Serves 2

1 cup frozen blueberries

1/2 cup mint leaves, packed

1/2 lemon, seeds removed, skin on

2 scoops protein powder

1 cup flax milk (or other non-dairy milk of choice)

2/3 cup water

Put all ingredients into blender. Blend on high for 30 seconds. Enjoy!! Easy peasy lemon squeezy!

What’s your favorite smoothie combo? What are the foods that you love to have every year that are just the epitome of summer? For me, summer isn’t complete without watermelon, homemade gazpacho, lots of fresh guacamole, plus a little zesty lemon flair on everything. And all the “al fresco” dining of course!!

Talk soon!

XO,

Alexandra

April 8, 2017

Almond and Olive Stuffed Squash Blossoms

Well hello there! Time has passed by and spring is here! I had a very relaxing two weeks of spring break, and along with refraining from any academic activity, I seem to have also taken a brief vacay from posting on B&B. The creative juices and inspiration are flowing again, and boy oh boy do I have some fun posts in the works. Starting with today’s bomb recipe that is simply the epitome of spring.

While I was recently exploring the local Farmer’s Market, the heavens opened up and shined a glorious, beaming light on these beauties-SQUASH BLOSSOMS (of the zucchini variety). Ughhhhh squash blossoms are one of those rare delicacies that just make me do a happy dance- the OG squash blossom recipe on the blog can be found here. They are available in the spring and early summer, before summer squash season. Cuz, ya know, first comes squash blossoms then comes squash.

Major question: Have you ever had a squash blossom before??? I remember my first squash blossom experience at around 13 years old. It was stuffed to the brim with ricotta cheese, tempura battered, and pan fried. Was it delicious? Duhhhh. But did it really let the squash blossom shine? No. Was it healthy and nourishing? Heckkkk noooooo.

So as any nutrition-oriented foodie would do, I set out on making an alternative that was fresher, lighter, and let the blossom do its thang. The result is gluten-free and vegan, but you ain’t gonna miss the dairy or the gluten, promise! Bonus- no deep frying required! Just a quick roast in the oven is all these babies need.

I would go as far to say that this is one of the best, most blissfully perfect recipes on the blog to date. The squash blossoms are savory, salty, and fresh. And if you have never tasted, let alone made a stuffed squash blossom, it’s your lucky day. Your tastebuds won’t even know what hit em.

Sooooo quick side note, since I was feeling extra resourceful and inspired with this particular recipe, it makes use of the leftover almond meal in the nut-milk bag from making homemade almond milk. (That you might normally look at and have no clue what to do with.) Stop throwing the almond meal away, and make these instead.

If you don’t have leftover post-almy milk almond meal, you can totally sub almond flour (finely ground almonds) for this recipe. You will just have to get the flour a little bit more wet with a sprinkle of water. Easy peasy! And let’s be honest, if you whip these out as an app at your next dinner party, everyone will be convinced that 1: you are fancy, 2: you are chef-y, and 3: you can adult like nobody’s business.

Almond and Olive Stuffed Squash Blossoms

Makes 16 stuffed squash blossoms

16 squash blossoms

1 cup of almond meal

2 tablespoons olive oil

2 tablespoons chopped herbs (I used thyme, rosemary, oregano)

1/3 cup chopped kalamata olives

1 tablespoon nutritional yeast

1/8 teaspoon salt

1/8 teaspoon black pepper

Olive oil, for drizzling

Lemon zest for garnish

Preheat oven to 375 degrees. If using “leftover” almond meal from making homemade almond milk, add 2 tablespoons of olive oil to almond meal in a large bowl. (If using dry almond flour, add 2 tablespoons of olive oil and a few tablespoons of water so that the almond meal holds together in a ball.)

Add chopped herbs, olives, nutritional yeast, salt, and pepper to the almond meal, and mix until well combined. To stuff each squash blossom, carefully open the flower, pushing a small spoonful of the almond mixture into the blossom. Gently press the petals together to seal the blossom.

Place squash blossoms on a baking sheet, drizzle with olive oil and bake for 18-20 minutes. To serve, garnish with fresh lemon zest.

Do tell- have you had squash blossoms before? Let me know if you try this recipe! Squash blossoms can seem like an intimidating ingredient to work with, but I promise, they are pretty low maintenance as long as you treat them with a little TLC.

Have a great weekend!

XO,

Alexandra

March 8, 2017

Mediterranean Egg Skillet

I love dishes that can work as breakfast, lunch, or dinner. Even better if said dish only takes one pan to make and you can eat it straight out of the pan, because why dirty another dish? Especially if it’s brunch on a weekend and you just cannot be bothered to do any more dishes than necessary. This recipe is looking out for you. 😉

I’m all about the eggplant lately. I never really ate it growing up (no idea why, I was never a picky eater), but now it’s become part of my rotation from time to time. If you prepare it right, it is so.good. Eggplant gets a bad reputation for being slimy, rubbery, or greasy, and the veggie is mostly reduced to a very sad deep fried eggplant parmesan dish.

I promise you, eggplant is so much better than that! It’s creamy and hearty, and contains some fiber, copper, and thiamin. It is a great low-carb veggie swap when you are craving something like mashed potatoes or ravioli. Research shows that a phytonutrient in the eggplant skin called nasunin has powerful antioxidant properties. So keep that skin on those purple eggplants for an added benefit! Your cell membranes will thank you, haha!

This recipe was inspired by a Friday night cooking sesh. Wild, I know. I had bought an eggplant on a whim. I had a can of tomatoes waiting for its 15 minutes of fame. I was also feeling lazy (minimal dishes, please), didn’t want to turn the oven on, and had some eggs that needed to be used. Half an hour later, this baby was born. Throw on some pesto for good measure, and you are golden.

Nothing is better than cracking into the runny egg on top, but if eggs aren’t your thang, it’s just as good without them, and would be a perfect pairing for a protein like chicken, fish, or even tempeh. But I’m on team #putaneggonit. If you are, too go for organic, certified humane, pasture-raised eggs; I love Vital Farms eggs (sold at most grocery stores, at least in California). Jealous if you have a friend with chickens!

I can see this being an easy weeknight dinner, or a weekend breakfast/brunch. The presentation is wow-worthy if you are having guests over. Bringing a cast-iron skillet to the table just gets everyone excited to dig in!

Mediterranean Egg Skillet

Serves 3-4

1 medium eggplant, cut into discs

1 tablespoon olive oil

Pinch of salt and pepper

1/2 tsp dried thyme

1/2 tsp dried basil

5-6 whole, peeled tomatoes, plus 1/4 cup juice from the can

3-4 eggs

Pesto and balsamic vinegar, for serving

In a circular, fanned out shape, add eggplant to a skillet over medium-high heat and drizzle with olive oil. Add salt, pepper, and herbs. Cover and cook for 7-8 minutes. Add tomatoes and reserved tomato juice on top, evenly distributing in the pan. Lower heat to medium, cover and cook for 15 minutes. Using the back of a spoon, slightly crush the tomatoes until they release their juice.

Add eggs on top, cover, and cook for 2-3 minutes for “runny” eggs. To serve, add dollops of pesto and a drizzle of balsamic vinegar. Serve straight out of the skillet, if desired.

How do you feel about eggplant? Love it or hate it? It seems like it’s one of those things like Brussels sprouts where people don’t like it because they haven’t had it prepared well. This recipe is proof that eggplant can be bomb without having to be breaded, smothered in cheese, and deep fried. Would love to know your favorite ways to enjoy eggplant!

Have a fab week! I’m about to go conquer finals week, then it’s Spring Break beach days and adventures for me!

XO,

Alexandra

February 24, 2017

Cauliflower Rice Kimchi Bowls

Hey guys! Where did February go?! I feel like I was just celebrating Valentine’s Day and now I’m getting stoked for Spring Break. I don’t have any exciting travel plans yet, but San Diego seems to be a top vacation spot anyway, so do I really need to leave??? Spoiled, I know. If anyone is looking for restaurant recs for a vacay in SD, email me- I have tons of faves!

So even though I’m not jetsetting anywhere this year (unless someone has a surprise plane ticket waiting for me), today’s tasty recipe is my mind’s crazy fusion of some favorite Asian cuisine staples. It’s just a big bowl of yumminess that is perfect for whipping up and chowing down while you catch up on your DVR. Anyone else do this? Just me? It’s the little things in life, like a bowl full of yassss and a DVR full of good shows.

I couldn’t really decide what to call this dish cuz I went all-in with toppings on this bad boy. It’s a mix of everyone’s favorite Chinese fried rice, Korean bibimbap, and Hawaiian/Japanese poke. Ohhhh man do I just drool over a good poke bowl. I never get tired of that one. My favorite thing is going to a poke bar where you can customize it and make your own. DIY is one way to keep it healthy and full of nutrients. Let me explain how I do it when I head to the bar. (The poke bar, that is.)

Building a Better Poke Bowl

–Rice or no rice? This one really depends on your activity levels and health goals. Rice is a dense source of carbs, which are so necessary for your body to function, and unfortunately, they get demonized in mainstream media. If I had a tough workout or need to power through a very active day, I will get a small amount of rice/quinoa (half cup is good for me). Most of the time I skip the rice and do more of a “salad” style and pile up the lettuce.

–Skip the fried and heavy mix-ins – Instead of piling high the fried onion bits or tempura “crunchies”, I like crunch from cucumbers and jalapeños. Keep it fresh not fried. Poke is also notorious for sauces that are mayo-based, which can make the calories add up fast. Try to get fish that is not coated in a mayo sauce (like spicy mayo). For flavor, try cilantro, pickled ginger, or kimchi (helloooo probiotics!). If it’s the creamy factor you’re after, throw on some avocado.

–Sayonara soy sauce– Soy sauce is high in sodium, which can lead to bloat. Not fun. Masago (fish eggs) add a salty, briny flavor and are also packed with omega-3 fatty acids. Try seaweed flakes for a salty and iodine-rich kick. I’m loving dulse flakes lately and just pour that ish on everything!! Missing the “dressing” of soy sauce? Even just a squeeze of citrus and some sesame oil makes a perfect dressing for a poke bowl.

SOOO with this Cauliflower Kimchi Bowl recipe, I really wanted to pack it in with veggies and show a fun way to use cauliflower as rice. Maybe you have seen cauliflower used as rice before, but haven’t tried making it yourself. Don’t be scared!

It’s so simple- you just chop or process the cauli into rice-sized pieces (you can even buy “riced” cauliflower at some grocery stores!). Boom, a low-carb veggie sub for rice. It’s so good and very filling. Plus, cauliflower is a great source of beautifying/oxidative stress-fighting vitamin C and other antioxidants, so get to cooking!

Cauliflower Kimchi Bowl

Makes 2-3 bowls

1 tablespoon coconut oil or ghee

1/2 medium onion, diced

1 inch knob ginger, grated

1 tablespoon rice wine vinegar

2 teaspoons sesame oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 large head of cauliflower, chopped into rice-sized pieces, or one package of “riced” cauliflower

1 1/2 cups shredded carrots

1 cup kale or spinach, roughly chopped

Toppings:

fried eggs, 1 per serving

kimchi- I used this brand

1 tablespoon chopped chives

1 avocado, sliced

dulse seasoning-love this one (optional)

sashimi (optional)

In a large pan or dutch oven, heat coconut oil or ghee over medium-high heat until melted. Add onions and ginger, and sauté until onions are golden and fragrant. To deglaze the pan, add rice wine vinegar and sesame oil. Add salt and pepper, and stir to distribute. Dump in cauliflower, cooking for 5 minutes. Add carrots, cover and cook for about 10 minutes, lifting the lid to stir occasionally. After the 10 minutes, cauliflower should have softened. Remove pan from heat, and stir in kale or spinach, letting the residual heat wilt the greens.

To serve, scoop some of the cauliflower rice mixture into a bowl. Top with a fried egg, kimchi, chives, avocado, pulse, and sashimi, as desired. (or any other toppings you like!) Time to dig in!

Have you tried cauliflower rice before? How do you use it in recipes? Are you a poke/bibimbap fan? I could eat it everyday and be totally happy. #obsessed

Digging into a bowl and catching up on my DVR’d shows as we speak. Who is a This Is Us fan? Ugghhhh that show is amazing. So beautifully written, true-to-life, and definitely pulls at your heart. Keep the tissues handy. 🙂

Let me know if you whip this recipe up for a bangin’ flavorful dinner! Have a fab weekend!

XO,

Alexandra

February 17, 2017

Boujee Olive Tapenade

So today we are talking a super easy, but very classy recipe: tapenade. Tapenade is typically made with black olive varietals, like kalamata olives, along with capers and anchovies. I decided to shake it up and use my fave olive, the castelvetrano.

It is light, buttery, nutty, and almost a bit “green” in flavor. It’s definitely my olive of choice, and quite possibly the up-and-coming “it” olive. We are forgoing the tradish salty capers and ‘chovies, so this tapenade is not a salt-bomb, but really lets the olive flavor shine through.

Castelvetranos make the perfect accompaniment to the secret green ingredient in the tapenade- peppery arugula. So maybe this is kind of like a tapenade/pesto hybrid? IDK, but whatever you decide to call it, you will want to add a dollop to all your favorite dishes to liven them up a bit. Pasta, roasted veggies, frittatas, crostinis, salmon/chicken/filet mignon, are all screaming for this tapenade. Make it rain with the green!!

Here’s a funny (but also a bit embarrassing??) story about how delish this stuff is. I packed it in my lunch one day over some leftover soba noodles. When it came time to eat, I was sitting outside with some friends (shout out if you are reading this and remember that hilarious day lol), and somehow out of sheer clumsiness, I ended up dumping my tupperware of pasta and tapenade into the grass. THE HORROR!! I was so internally conflicted- do I let the tapenade go to waste? Does the 5 second rule apply? Are these people going to be horrified if I eat this?

Needless to say, I was so obsessed with my tapenade, that I could NOT let it go to waste. I asked everyone if they would judge me if I scooped my lunch back up off the ground into my tupperware and ate it… they are true friends cuz they all said “no judgement” and didn’t even bat an eyelash while I finished my dirt-and-grass-covered meal. Probably got an immunity boost from that one- HA! Thankfully I didn’t get sick and we had some major laughs about it. Moral of the story is that this tapenade is so good, you will want to eat it off the ground. (Or at least I would!) #Classy

So why is this tapenade so boujee? Well that would be due to the addition of a few drops of truffle oil. Truffles are one of my deep food obsessions. Right up there with salmon and matcha, truffles make me do a happy dance. That earthy, umami flavor is really hard to describe, but when you taste it, you just know that the flavor is unbeatable. Yes, pricey, but a little goes a long way. Embrace your boujee side and let the truffle oil flow for this one.

Putting on my RDN hat real quick- if you didn’t know, February is National Heart Month. Olives/olive oil are touted for their heart-health properties (Mediterranean Diet, anyone?). Olives and olive oil, which are both in the recipe, are full of monounsaturated fatty acids, specifically oleic acid. Research show MUFAs protect against heart disease and help to lower LDL (bad) cholesterol and blood pressure.

Some antioxidant phytonutrients in olives have anti-inflammatory properties, driving heart disease risk even lower. The takeaway is that olives and olive oil are great sources of fat to include in your diet to really reduce heart disease risk. (Plus, it makes you feel like you are dining on the Amalfi Coast…how boujee.)

Boujee Olive Tapenade

1 1/2 cups castelvatrano olives, pitted

1 cup arugula

1/4 cup olive oil

1/4 teaspoon truffle oil

Easy-Peasy Instructions: Add all ingredients to a high speed blender or food processor and mix until olives and arugula are in small chunks. If the mix isn’t holding together well, you can add a tablespoon of water or extra olive oil to make a smoother consistency. Serve over pasta, veggies, crostini, as a dip- you really can’t go wrong.

How was Valentine’s Day? I had a fun Galentine’s with my sister. We had sushi, enjoyed some chocolate dessert, and danced around in matching jammies. SO fun! Have you tried castelvetrano olives before?? If so, let me know how you cook with em!

XO,

Alexandra

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