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August 2, 2019

Restaurant-Inspired Zucchini Noodle Salad Bowl

Do you have a favorite go-to order at a restaurant? Something you try once on a whim because it sounds delicious…and then it is! Fast forward, you become obsessed with this one dish. (And you order it every time you go there, paying no attention to any of the other menu items lol. Why fix what ain’t broke?)

Well for me, it’s the zucchini noodle bowl at Le Pain Quotidien. Le Pain Quotidien is a restaurant rooted in preparing fresh, plant-forward, nutrient-dense food in a community setting. The zucchini noodle bowl is a newer addition to their menu- it’s fresh, summery, and you just feel good eating it since it’s bursting with veggies, herbs, and healthy fats (avocado and slices of smoked salmon). It really doesn’t get any better.

So- since I cannot get myself to a Le Pain Quotidien every day, (the closest one to me is an hour away. SIGH!) I had to take it upon myself to study the dish and its flavors so I could replicate it at home. And since I’m a foodie, I changed just a few small ingredients here and there for fun. The dish will satisfy a craving for the LPQ bowl, but it’s not an exact copycat version. Let’s call it “inspired”.

Instead of green onions, I added mint for freshness and no worries of bad breath!

I threw in a handful of arugula for a nice peppery bite and some extra dark leafy greens.

LPQ uses this amazing fresh cheese similar to a burrata in texture, but I used a sheep’s milk yogurt that will be gentler on the stomach of anyone who is lactose intolerant (hi, that’s me. I try to be mostly dairy free, but sometimes I live a little).

Make this recipe work for your preferences like I did. If there isn’t an ingredient you care for, swap it out! Vegetarian? Don’t add the smoked salmon. (Alternatively, chicken would be really nice in this if seafood isn’t your vibe.)

Let’s get to the recipe! Once all your ingredients are washed/cut/prepped its very quick to throw the bowls together. There is nothing left to say except “bon appetit!” This would be the epitome of a perfect cold dish for a summer picnic. Whip it up while the days are still warm and long!

Zucchini Noodle Salad Bowl

Ingredients (makes 2 bowls)

1, 6 oz container of Bellwether sheep’s milk yogurt or other plain, unsweetened yogurt
1 lemon
2 handfuls of arugula
Olive oil
2 medium zucchini
1 medium tomato (heirloom, better boy, or early girl type)
1 carrot
1/2 an avocado
10 olives
2 tablespoons capers
A few sprigs of dill
A few sprigs of mint leaves
Salt and pepper
Smoked salmon (optional, but recommended)
Equipment: Spiralizer and/ or vegetable peeler

Thoroughly wash and dry all produce
Transfer yogurt to a bowl- add a squeeze of lemon juice, and pinch of salt and pepper, to taste. The yogurt should be bright, tangy, and savory. Chill in the fridge.
Add a handful of arugula to the bottom of each bowl you will be serving from. Drizzle with olive oil.
Run zucchini through the spiralizer and add 1 zucchini’s -worth of noodles to each bowl.
Peel carrot into thin strips and add to the bowls.
Dice tomato, julienne the mint leaves, and break up the sprigs of dill, adding half of each to the bowls.
Slice avocado and split between the bowls.
Slice olives in half and split between bowls.
Add 1 tablespoon of capers to each bowl.
Add dollops of yogurt to each bowl.
Finish with salt, pepper, and a final squeeze of lemon.
If so desired, add a protein like smoked salmon!

Let me know if you make this one! I can’t stop making it (and may or may not be eating it right now). Have a great weekend!

XO,

Alexandra

July 21, 2019

Simple Stuffed Squash Blossoms

Summer time means squash is in season…which means squash blossoms are in season. Squash Blossom Season is something to be excited about, if you ask me!

Maybe eating the blossoms of a zucchini doesn’t sound appetizing, but if you have tried it, then you know how delectable they are. Most restaurants prepare them by either covering them in batter and deep frying them or pan frying them. Delish? YES. But Imma do you one better with today’s recipe because we are roasting them in the oven. No frying, no smothering in batter. Just a beautiful blossom filled with cashew cheese, since I’m lactose intolerant.

Squash blossoms themselves are extremely low in calories, but they do contain vitamin A and vitamin C thanks to that vibrant yellow/orange color. By themselves, they don’t have a strong flavor- it doesn’t taste floral, but more earthy and green with zucchini undertones. When is the last time you heard someone describe something as having “zucchini undertones”?? 😂

This recipe is easy to adapt if you don’t have all the ingredients, and you can totally play with the flavors of the stuffing from bright and zesty, to spicy, or something totally herbaceous and savory.

For those who can handle some real cheese, my recs would be a ricotta or a semi soft goat cheese. You want it to be soft and smooth, but not as melty as a mozzarella or brie. The blossom is delicate, so a highly meltable, oily cheese would be too much for the thin veil of the flower to hold up to, in my opinion.

AND this is a fun new thing- I filmed this cooking video if you want more specifics about the recipe and would like to follow along while I make the recipe! I’m the dorkiest cook in all the land, so if nothing else, there is some entertainment value to be had. I originally posted this on IGTV, but in lieu of reading a long post about stuffed squash blossoms, you can watch me make them and chat away to the camera!

Stuffed Squash Blossoms

Makes 10 blossoms

10 squash blossoms, gently washed and dried
4 ounces Miyokos double cream chive classic chive cheese wheel
Juice of half a lemon
Salt and pepper, to taste
1/4 cup pine nuts
3 Tablespoons torn basil
olive oil, for drizzling

Preheat oven to 375 degrees
Put cheese in microwave safe dish and heat for 30 seconds until soft with a texture like a ricotta
Add lemon, pine nuts, basil, salt, and pepper to cheese and mix well to combine
Gently open the blossom and stuff 1 tsp-1 tbs of the cheese mixture into the blossom. (The amount of cheese stuffing will depend on the size of your squash blossom).
Place all squash blossoms on a baking sheet, drizzle with olive oil, and place in the oven.
Bake for 13 minutes, flip blossoms over, then bake for 5 minutes more. Remove from oven. Allow to cool a little before digging in! (Hot cheese is HOT! Save your mouth.)

Have you ever had squash blossoms before? Let me know if you try this recipe!

Have a great weekend!

XO, Alexandra

October 21, 2017

Nobu + Hara Hachi Bu

This isn’t the first time I have gushed over my love of sushi on the blog. Some throwback posts here and here if you’re feeling nostalgic. Sushi has been my favorite food for as long as I can remember. In recent years it has been all about the sashimi. (I will have rice every now and then, but it’s easy to request rice-free rolls if you’re looking to keep your carbs in check and keep your sushi order on the lighter side). I loooove me some salmon sashimi or a poke bowl, salad-style: packed with greens, ginger, seaweed salad, avocado, and any other veggies I’m feeling. I could live off that stuff.

Now if there were ever a boujee place to hit up for some sushi, it would be Nobu. I dined at the one in Newport Beach with my mama for our favorite pastime- Ladies Lunch hehe. Highly recommend for the scenery- it’s right on the harbor, and you get to watch the yachts pull in and out #goals. It’s nestled in THE cutest boutique shopping mall called Lido Marina Village. So get your sushi fix, then get your shop on. (My insider tip is to go to Jenni Kayne, Clare V, Jolie, then grab a pick-me-up at Honor Coffee Roasters.)

The Nobu restaurants around the world boast a long list of awards to the highest degree- there are even a few Michelin Stars in the mix (San Diego’s Nobu has one!!) Chef Nobuyuki Matsuhisa was born and raised in Japan, gathering his experience and artful training in Tokyo, Peru, and Argentina. The around-the-world flair is evident in the flavor and style of the menu. Nobu showcases the best of traditional sushi with a nod to the inventive fusion side of culinary artistry.

It really doesn’t get any better, in my opinion. Let’s get to the food, shall we?

My fave veggie as of late has been shishito peppers. I like to think of them as the Russian Roulette pepper. Overall, they tend to be pretty mild, but every now and then you get a HOT one that just hits ya with the spice. They are so easy to make at home- quickly blistered with a drizzle of avocado oil and a sprinkle of salt- but ordering them Nobu-Style as an app will get you the peppers served grilled with a sweet miso glaze. Heaven.

Chilled Lobster with Avocado

Now as much as I love a descriptive photo stream of sushi, I did want to discuss a very relevant topic that I conveniently have been studying in school quite a bit as of late: The centuries-old Japanese concept of Hara Hachi Bu. (Not gonna say I’m an expert, BUT I have read books, articles, and given presentations on the matter, sooo… 😉 )

Salmon wrapped around Nashi Pear

My discovery of the concept of Hara Hachi Bu started with researching the Blue Zones- areas of the world that have an unusually high number of centenarians (people who live to 100+ years!!) Let’s take a little trip to Okinawa, Japan. Think of Okinawa as the Hawaii of Japan; it’s lush, green, and tropical. Okinawa happens to be the place in the world that has THE highest percentage of centenarians (5 per 10,000 people.)

Fresh Uni with Quail Egg- a personal fave delicacy not to be missed.

Researchers have dedicated their careers to tapping into the so-called fountain of youth, trying to figure out what makes these people live so long. Is it something they eat, something in their environment, their outlook on life, exercise, genetics, or something else? Turns out, ultimately, it’s a combination of all of these things. The Okinawan centenarians wake up with a purpose (their ikigai), they have a close social group (their moai), they get outside and garden, and among other things, they have a richly plant-based and vegetable-heavy diet. Purple sweet potatoes, bitter melon, and small amounts of fish mark some of the staples of the diet.

Tuna Tosazu with Crispy Red Onion, Truffle Oil, and Artichoke

So where does this “hara hachi bu” thing come into play?? Every time they eat! It roughly translates to “eat until you are eight tenths full”. So essentially, eat to 80% fullness. The Okinawans take this practice very seriously, and literally say it OUT LOUD before they eat. It’s genius because it’s a reminder to pause, be conscious of your food (not just mindlessly shoveling), and pay attention to your hunger cues. It takes about 20 minutes for our bodies to send all the signals to let us know we are full, so by following the 80% rule, you can be sure you will never overeat or feel overstuffed. Just perfectly satisfied, listening to your body- Mindful Eating at its core.

Live Abalone

So let’s take a note from the 100+ club of Okinawa and be more mindful of how much we eat (major challenge with the holidays coming up, but totally worth tapping into). Try it for yourself- I’ve been hara hachi bu-ing a lot lately, and I have to say, it’s brought a lot more attention to my eating in the best way, since I can be an “overstuffer” at times haha. Have you heard of hara hachi bu before? I would love to know what you think if you give it a try!

Have a great week!

XO,

Alexandra

September 1, 2017

Lentil+ Fig+Chopped Veggie Salad

Happy Labor Day! Hopefully a weekend full of picnicking under the summer sun is on the horizon for you! I loooove an excuse to eat outdoors. We are going through a major heat wave in SoCal right now, and the last thing I want to do is make any food that requires the kitchen to heat up. And quite frankly, not having AC in my home is an easy cop-out reason for me to spend all day at the beach or pool. #silverlining

So what’s a girl to do when she wants some good eats but can’t take the heat? Enter the clean-out-the-fridge-salad party. You know how it goes. Standing there in the kitchen, taking inventory over the random assortment of perishable food, wondering what to make. Cursing the day you went to the grocery store on an empty stomach and decided to buy *all the things*.

I get overzealous at the store sometimes, buying ingredients on a whim, hoping to experiment with them and make some new recipe. But then life gets more complicated and full, and you find yourself with a bundle of food from last week’s Meal Prep Day: beets, some lentils, and a few good and ripe figs. Cue inner monologue where you wonder what would happen if you just threw it all together and called it a day. #relatable

On this particular occasion, the “throw it all in a bowl” technique paid off and produced this magical salad. For the purpose of avoiding a long, complex recipe title, we’re sticking with Lentil+Fig Chopped Veggie Salad. Lentils and figs, I would say, are the highlight of this salad. The “chopped veggies” portion is where your creativity (or the “hey I forgot about that bunch of radishes” resourcefulness) comes into play.

Feel free to use whatever fruits/ vegetables you have on hand. Roasted cauliflower, asparagus, carrots, blackberries, apples, whatchu got? If you can chop it and toss it, it will probably work fabulously in this salad. It’s just a fun, easy way to use up your produce and make sure it doesn’t go to waste. Ya feel?

And because I’m boujee, I can imagine taking this salad in a little bento box for lunch along the Seine in Paris. It has major French vibes. Simple, light, and full of flavor from the fresh ingredients themselves. A touch of tangy mustard and olive oil dressing to top it all off, and this salad is ready to carry you all the way through the end of the summer.

Real quick though, let’s talk lentils- I feel like they are quite under-appreciated. High fiber, a good source of protein, folic acid, and iron, to name a few nutrients. They are a fab source of many minerals, too- copper, molybdenum, phosphorus, manganese… all packaged in a nice little legume! Lentils are so much more than an ingredient in a soup; they are a nutrition powerhouse and are an idealllll addition to a salad.

To make the salad even more filling as a stand-alone meal, a protein like hardboiled eggs, tuna, or salmon would be perfect to round out the dish. Spread out the picnic blanket, open the chilled rosé, and serve up this tres chic, no-fail salad.

Lentil+ Fig+Chopped Veggie Salad

Serves 4

For the salad:

6 cups greens (I used a mix of arugula, spinach, and swiss chard)

1 cup cooked lentils

1 cup cooked beets

1 cup figs, halved

1 cup chopped sweet peppers

1 cup chopped heirloom tomato

Sesame seeds and hemp seeds, for garnish

For the dressing:

2 tablespoons apple cider vinegar

4 tablespoons olive oil

1 tablespoon mustard

In a large salad bowl, combine greens, lentils, beets, figs, sweet peppers, and tomato, tossing gently. to make the dressing, combine all ingredients in a small bowl, whisking until emulsified. Pour dressing over salad and toss again. To serve, sprinkle sesame seeds and hemp seeds over the salad for garnish (and some extra nutrition!) Bon appetit!

How are you spending Labor Day Weekend? My plan is to spend time outside with good friends and good food. Simple, but so meaningful. Have a fab weekend!

XO,

Alexandra

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

Zucchini Noodle Salad Bowl

Ingredients (makes 2 bowls)

Stuffed Squash Blossoms

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