Friday, March 21, 2014

Recipe (Re)creation: The PERFECT Green Smoothie

I wish I could take full credit for this recipe.  Alas, I cannot.  I found it on a wonderful blog called, oh she glows. I added flaxseeds to the original recipe and tinkered a bit with quantities, but otherwise, I stayed pretty true to the original.  I will say, it is a pretty darn near perfect smoothie.  You can also swap the apple for a pear, if you prefer.  I have tried both, and it turns out delicious either way.  Your body will thank you for this one.

Serves 1-2


  • 1 cup baby kale
  • 1 gala apple, cubed
  • 1/2 large english cucumber, peeled and chopped
  • 1 tbsp. fresh ginger, peeled and sliced
  • 1/2 lemon, juiced
  • 1/2 tbsp. coconut oil
  • 1/2 tbsp. maple syrup
  • 1 tbsp. ground flaxseeds
  • 5 ice cubes


-Place the kale, apples, cucumber, lemon juice, ginger, coconut oil, and flaxseeds in a high powered blender or Vitamix.  
-Next add the ice and maple syrup and blend until smooth.
-Serve immediately and gulp down the liquid goodness!

Wednesday, March 19, 2014

Recipe Creation: Exotic Mushroom Tacos

I usually find vegetarian tacos boring.  These tacos, on the other hand, are anything but that. They are juicy, hearty, and unbelievably flavorful.  I based the recipe on this Heidi Swanson recipe, and adapted it to my own tastes.  I also used tortillas that are a blend of corn and wheat.  I find that they don't break apart as easily and aren't as dry as corn tortillas, yet still have a great texture and corn flavor.  You can double or triple the recipe and easily feed a crowd.  Next, all you have to do is whip up some of these delicious margaritas, and you have yourself a party!

Serves 2

  • 1 1/2 tbsp. olive oil
  • 1 tbsp. butter
  • 1/2 white onion, finely chopped
  • 1/2 japaleño, seeded and chopped
  • 1 clove garlic, chopped
  • 6-8 oz. sliced exotic (or wild) mushrooms
  • 4 corn & wheat blend tortillas
  • sea salt
  • freshly grated parmesan


-In a medium skillet, heat the olive oil and butter over medium heat.
-Add the onion, jalapeño, garlic and a pinch of salt.
-Sauté for a few minutes, or until the onion starts to turn light golden in color.
-Add the mushrooms and cook for another 5-6 minutes, or until browned.
-Turn on a separate burner and place the tortillas directly on the burner to warm.
-Once the tortillas begin to blister, remove from heat.
-Place the tortillas on plates and distribute the mushrooms evenly on each tortilla.
-Sprinkle each taco with grated parmesan cheese and enjoy immediately.

Sunday, March 16, 2014

Recipe Creation: Radish + Edamame + Feta Salad

This salad was inspired by a beautiful salad I came across in the Ottolenghi Cookbook. It is amazingly light and refreshing, yet it's packed with protein and fiber and is surprisingly filling.  It can be served as a nice light lunch or dinner accompanied with hummus and pita, or as a lovely side salad at dinner.  I would call this a perfect spring salad.


  • 1 lb shelled frozen edamame
  • 6-8 radishes, sliced
  • 1/4 red onion, thinly sliced
  • 1 lemon, juiced
  • 3 tbsp. chopped cilantro
  • 4 tbsp. olive oil
  • crumbled feta
  • salt & pepper


-Bring a pot of water to boil and add the edamame.
-Simmer for about 5 minutes, or until cooked.
-Drain and rinse with cold water before transferring to a medium bowl.
-Add the sliced radishes, onion, cilantro, lemon juice, cilantro, and olive oil.  
-Toss all the ingredients together and add salt and pepper to taste.
-Top with feta cheese and serve as a side or alongside pita and hummus.