it’s just around the bend… that wonderful feeling in the air, as summer transitions to autumn… this is, afterall, my favourite time of year… and i humbly and somewhat eagerly welcome the change of seasons {both literally – in nature, and figuratively – in my own life} as i toast with a yummy, beautiful brew — pumpkick, from new belgium… and goodness, they sure know what they’re doing when it comes to beer!
and i’m slowly learning what i’m doing when it comes to life…
SLAINTE!
eat the rainbow!
farm-fresh veggies and homemade ranch dip with simple greek yogurt and herbs.
colourful mixed bell peppers, olives, sugar snap peas, baby carrots, and mini cucumbers.
nom nom!!
there were such beautiful and intimate moments at this wedding, that at one point – i almost forgot to keep taking pictures! i was completely enamored, what can i say?! these two are such magnificent souls… and their love carries such an intense energy with it that EVERYONE could feel!
they decided to wed on the blue moon, just three weeks ago, this past july. it was just the most beautiful day and only 20 people were present for the ceremony… and so was blue moon, the yummy beer.
congratulations, a & a! ❤
my grandpa used to say, “a potato will cure what ails ya…” and i’ve held on to his words over the years. i can hear him in the back of my head when i’m making mashed potatoes, or any variation of potatoes. i just happen to love them. probably in part due to my irish and german roots and also due to my grandma always teaching me how to stretch a dollar. the potato is an inexpensive food that is loaded with vitamins and minerals. when i was a kid, i used to chop them up into small bits, sprinkle them with salt, and eat them raw!
today, i eat them any way i can get them. lately, i’ve been making a potato hash, or potato homefries. it keeps well in the fridge, and you can make a huge batch and heat them up for breakfast or a side dish with dinner. top with a fresh egg, or dip in a little ranch dressing or ketchup… and nom nom!
i’ve been keeping it pretty simple with mine :
simply heat up some oil or butter on medium to high heat and add in garlic, onions, bell peppers, and potatoes… then cook for 15-20 minutes, stirring occaisonally. you want the potatoes to crisp up a little bit… but keep in mind, if you are batch-cooking them, you can reheat them later and crisp them up at that time.
super easy and simple. and you could even freeze these if you wanted to! but i doubt you will want to or have any left over, because they are just so yummy! 🙂
i love finger food. therefore, i love lettuce wraps.
i’m all about lettuce wraps these days. i feel like it’s my favourite new way to eat things – especially in the summertime! i find that during the warmer months, i tend to want to eat “lighter” foods, and lettuce wraps fit the bill perfectly!
also, sometimes i just don’t care for the heaviness of bread or sandwiches. i mean, don’t get me wrong… i’m an east-coast girl at heart and i love my sub sandwiches from the local deli! however, as i said – when it’s hot like it’s been here {in the upper 90’s}, i feel like my body simply wants lighter fare… and so i willingly oblige.
PLUS – the waistline seems to appreciate it when i skip the bread 😉
i made these “burger wraps” the other day when i was craving a burger but didn’t have time, energy, or the grill to make a burger with. so, i improvised. what i love about lettuce wraps is they can be utilized for just about anything. the lettuce leaves themselves are the perfect vehicle to transport yumminess from plate to mouth to tummy.
in this recipe, i started with red lettuce leaves. i chose red because {especially} when it comes to food, in my book – the more colour, the better.
my method is simple : chop up some fresh tomatoes, red onion, dill pickles, and any other toppings you may want on a burger. then, simply brown some grass-fed ground beef on medium-to-high heat and add in a little S&P. finally, pile your toppings one-by-one onto your yummy lettuce wrap and then finish with some mustard and/or ketchup. i personally love both on my burgers. Continue reading
simple pasta w/ chix & veg
fusilli, roasted chicken, caramelized onions, green peppers, olives, and fresh tomatoes…
{colourful, too!!!}
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fun facts about flavourful forbidden rice {also known as “black rice”}:
– it’s {drumroll, please}… gluten-free!!
– it’s rare {which to me, just immediately makes it cooler!}
– it is cultivated in small amounts – in its early days, was only harvested for the emperor {of china!}
– helps support a healthy heart and healthy cholesterol levels
– it’s rich in iron and offers a comprehensive range of amino acids
– it is much higher in protein and fiber than any of its cousins – brown, white, or purple
– makes a fun “risotto” or sticky pudding
– is extremely fragrant and beautiful on a plate
– gentler on the body, easier to digest than its cousins
– contains high levels of antioxidants {i mean, duh – look at that colour!}
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you can find forbidden rice in health food stores or online. these days, you could probably even find it in your local grocery store, as i notice many of the mainstream chains are stocking more and more of this kind of thing as of late. 🙂
cherries are so good for your heart, your muscles, your skin, and a myriad of ailments. they are in prime season right now – go out and grab some!
nom nom!
this {vegan} dish is totally protein-packed and nutrient-rich. i just love quinoa, don’t you?!
and did you know that quinoa is considered a complete protein… which means it contains all 9 essential amino acids. this makes it a wonderful protein-source for vegans. the black beans in this recipe add in healthy fiber, which is a great combination with the quinoa!
i can eat these grape tomatoes like candy!
and believe it or not, colorado boasts growing some of the best sweet corn in the US!
summer is for corn!!!! Continue reading
lemon/vanilla-based tart with fresh berries and white chocolate rice “poppers”
aesthetics, humour, and deliciousness courtesy of the noshery cafe.
photography, enjoyment, and consumption courtesy of yours truly.
HAVE A HAPPY AND SAFE WEEKEND!!!!
i made these yummy cookies in 2012 for the holiday, and it’s become a tradition ever since.
it’s no secret to those who know me well, that i am not a good baker. i can whip up things in the kitchen over a skillet pretty amazingly, but one can’t “wing it” when baking… it is a legit science! and i respect that… i just can’t seem to nail it.
but i did with these cookies! Continue reading
with havarti cheese, fresh tomato slices, romaine lettuce leaves, crunchy pea sprouts, and deli mustard… neatly wedged between two artisan whole wheat slices…
ring ring…
nom nom…
brunch! – w/ salmon lox, bacon frittata, cherry almond scones, fresh fruit!
living butter lettuce!
nicoise salad!
danish cream-puff pastry!
bacon, mush, tomato scramble over arugula!
happy hour with fine ladies!
farm-fresh eggs!
oozing danish chocolate cream puff pastry!
tomato pesto turkey salad!
snacks!
vegan dinner! – w/ yucca fries, corn on the cob, quinoa, and garden salad!
classic cobb salad!
potato waffles! – w/ creme fresh and smoked salmon!
flank steak salad! – w/ red peppers, zucchini, mozzarella, and chimichurri!
i think these are so beautiful!!! i just love the interesting shapes they take on…
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and did you know red peppers are loaded with vitamin c?!?! 😀
i love to make this dish… and quite often, too! it’s simple, healthy, colourful, and great as a make-ahead meal to have on-hand for lunches. furthermore, it is an easy to dish to batch-cook… a great choice to take to potlucks or BBQs. it has a lot of fun “crunch” and texture, which we all know i love and enjoy, and as always, you can control the ingredients. i simply buy a roasted chicken from the market whenever they are on sale… then i eat some, shred the rest, and save it for a dish like this or to throw on salads.
i always try to eat something raw with every meal i have – whether it’s a large salad with some warm soup and bread, a ripe banana in my oatmeal, or fresh avocado slices on top of my scrambled eggs – i always try to incorporate raw ingredients. i believe it’s important to balance out a dish with raw components that only fresh vegetables or fruits can offer. what i also love about this dish, is that it can be served hot or cold – it’s great both ways! i love it when my food is versatile 😉
and you can add in whatever veggies you want, really. mix it up with cooked and raw veggies… i would like to try this dish with some fresh spring peas, roasted garlic, and blanched asparagus – to celebrate the season!
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fusilli with roasted chicken and fresh veggies:
– 16 oz cooked fusilli pasta, drained and set aside {reserve 1/4 cup starchy water}
– shredded roasted chicken {about 1 cup}
– veggies {about a quarter cup for each} :
~black olives
~cucumbers
~red onion
~mushrooms
~tomatoes
~corn
~purple cabbage
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combine all ingredients and mix together. drizzle in reserved starchy water {this will help “marry” the pasta to the veggies}. add in dressing of choice {i opted for a french vinaigrette} and some S&P to taste. sprinkle in some dried herbs, if you wish…
and… “eat the rainbow” 🙂
make a big ol’ batch and take some to work for lunch!
nom nom…
food & foto 