Recipes – Page 2

July 20, 2017

Summer Bikini Picnic

Summa summa tiiiime! If you don’t have at least one picnic/ beach bbq/ al fresco dining situation during the summer, are you even living? Outdoor dining is one of my favorite parts about the sunshine season. It is care-free, relaxing, and adventurous all at once. I can’t think of anything better than enjoying some delicious food and enjoying nature at the same time.

Besides good weather and good company, good food is the foundation of a successful picnic. When it comes to standard picnic fare, what comes to mind? Probably hamburgers, hotdogs, and some variation of a pasta or potato salad. But straight up, picnic food can leave you feeling a bit heavy and sluggish, which is not ideal when you are at the beach or pool rocking a bathing suit. Ya feel?

The items on this Bikini Picnic menu are designed to keep you feeling light, bloat-free, and totally satisfied, too. Eating the right kinds of foods can make a huge difference in how you feel, both on the inside and on the outside. Enjoy your food and feel confident? It’s a win-win! Let’s kick it off with everyone’s favorite summer melon…

Zesty Watermelon Salad

Watermelon is super versatile! Sweet or savory, watermelon can handle a slew of herbs, spices, and dressings. I love this simple but flavorful watermelon salad. Since watermelon has such a high water content (duh), it makes a great hydrator and de-bloater. All the other ingredients add a boost of flavor, so feel free to adjust to your own preferences. I like it spicy (kicks the metabolism up a little notch), but it’s just as delicious mild.

Ingredients

1 whole watermelon, cut into bite-sized cubes

1 cup cilantro, roughly chopped

1/4 cup balsamic vinegar

1 tablespoon grated ginger

1 tablespoon lemon zest

1/4 teaspoon chili powder

1/4 teaspoon cayenne pepper

pinch of large flaked salt

Toss all ingredients gently in a large bowl. Refrigerate for at least 30 minutes. Can be made a day in advance for the flavors to really meld.

Kale and Avo Chop

A nutritious rainbow veggie salad if there ever was one! The fiber content keeps you feeling full, but not stuffed. Healthy fats from the avocado help satisfy, too. Not to mention, the plethora of vitamins and nutrients in this salad-vitamin A, C, E, K, folate, phytochemicals- are anti- aging, anti-inflammatory, and skin-loving. (Very essential when you are braving a bikini and a fresh face.)

Since the kale is massaged and allowed to marinate, it breaks down and becomes easier to digest. (So if kale normally bothers your stomach, *ahem-gas and bloating*, you may find that you can eat it this way with no issues). This salad gets better the longer it marinates, so make it a day (or two) ahead.

Ingredients

4 cups of kale, stems removed, chopped

1 cup purple cabbage, shredded

1/4 cup olive oil

2 tablespoons white wine vinegar

pinch of salt

1 cup red bell pepper, diced

1 cup carrots, cut into matchsticks

2 cups cherry tomatoes, halved

1 large avocado, cubed

Combine kale, cabbage, olive oil, vinegar, and salt in a large bowl. Use your hands to massage the dressing into the kale and cabbage. After a few minutes, you will feel how the kale and cabbage “relax” a bit and start breaking down. At this point, add all other ingredients, and gently toss. Enjoy right away, or allow to marinate in the refrigerator for up to 2 days.

Truffle Sweet Potato Fries

This one is a bit of a wildcard, but I have been craving sweet potato fries like mad lately, so I took matters into my own hands and baked some up! They look so cute packed into individual mason jars. Plus, every picnic deserves to have some fun food- proof that you can still enjoy your fave foods, nourish your body, and feel good.

Adding truffle makes the fries feel a bit more fancy, and it just tastes amazing. These are not your average fry- they are baked and not… fried, so you don’t feel like a greasy blob after. Sweet potatoes boast the added bonus of skin-boosting vitamin A, so in one way or another, the fries are keeping you looking gorgeous. 😉

I know every corner of the internet has a fry recipe, and this one is not much different, but it yields a nice, crisp fry with a few easy tricks (thin slices, no overcrowding the pan, and using arrowroot starch for crisping). Nothing complicated, because you don’t have time to be stuck in the kitchen when it’s perfect beach weather outside.

Ingredients

One sweet potato per person (easy starting guideline for how many potatoes to cut up)

1 teaspoon arrowroot starch per potato (could also use cornstarch, making sure it’s organic).

One tablespoon olive oil per potato

1/2 teaspoon truffle oil per potato

1/8 teaspoon truffle salt per potato

Preheat oven to 400 degrees. Slice the potatoes lengthwise into about 1/4 inch thick slices. The key to a crisp fry is a thin cut. On a baking sheet large enough to keep the fries from being overcrowded, toss sweet potatoes and arrowroot starch to coat. Drizzle with olive oil and truffle oil, ensuring there is enough room for the fries to have enough space. Bake for 15 minutes, toss, then bake for 15 more minutes. Finish with a sprinkle of truffle salt. Dig in!

What are your go-to dishes for summer outdoor dining and picnicking? I find that I always gravitate towards light, refreshing food in the summer, like poke, gazpacho, and salad bowls! The occasional pizza slice and rosé might work it’s way in there, too. #balance.

I’m off to enjoy some sparkling grapefruit water and chopped kale salad on my patio! (al fresco dining obsessed). Have a fab weekend!

XO,

Alexandra

July 3, 2017

Sparkling Rosé Floats

Just in time for the Fourth of July, and all summer festivities in fact: Sparkling Rosé Floats! I would hardly call this a recipe, because it is an easy “throw all the ingredients together” type of drink. Quick to make, and refreshing-which is the perfect combo for the long, leisurely days of summer where you would rather be outside than mixing drinks in the kitchen.

This idea started out as a joke between my sister and I. She knows I have a love for rosé and she loves that it is National Ice Cream Month, so what better ingredients to combine for a festive treat? This recipe was born on a whim, proving that some of the best things result from a crazy, spontaneous idea. I’ve never been a fan of a root beer float, but I can get behind a rosé float for sure!

If rosé isn’t your thing, or if you prefer not to drink, a mocktail version could be made simply by omitting the alcohol and using more sparkling water. Or, get an extra boost of probiotics by using kombucha as a bubbly base for the ice cream, like my sister did.

I wouldn’t call this the skinniest drink you could enjoy, (celebrate, relax, savor the drink), but if you are feeling a festive float, this recipe is amazing for two reasons:

The rosé is cut with sparkling water, so it takes longer to sip the drink, while also helping to hydrate you (hydration is key when drinking). You will end up feeling like you are consuming a larger volume while cutting calories from alcohol.
The portion of ice cream is only 1/2 cup, so your ice cream intake is automatically controlled (as compared to the temptation of eating out of the pint). Scoop 1/2 cup into your glass, and enjoy. Too much ice cream in a glass of rosé is not a fun thing. The ratio is important. This is a beverage, not an alcohol-infused scoop of creamery. 😉

Time to defrost the ice cream and chill the rosé! Pro tip- To keep drinks cooler longer, freeze fruit and use as ice cubes in the glass. Add just before scooping in the ice cream.

Sparkling Rosé Floats

Serves 4

1 bottle of your favorite Rosé (I used Summer Water)

2 cups sparkling water (I used Sprindrift Raspberry Lime for a fun flavor combo)

1 pint vanilla ice cream (I keep it dairy-free with GoBeyond Organic Vanilla)

Strawberries, for garnish

In four glasses, split rosé evenly. Top off with 1/4 cup sparkling water, then add a scoop (one fourth of a pint) of ice cream. Garnish with strawberry and enjoy!

I hope you have a magical Fourth of July. Any fun plans?? Cheers!

XO,

Alexandra

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

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