Currently Obsessed With: Soba Noodles

Image Source.

Friends, let me introduce you to my newest obsession: soba noodles. I'm seeing them pop up all over my favorite blogs, and I'm wondering if soba is the next quinoa or brussels sprouts. These little guys are from Japan and are made from buckwheat flour so they're gluten-free, low-cal, high in protein. Soba also contains all eight essential amino acids, cancer-fighting antioxidants and heart-healthy nutrients. 

Pair them with some veggies and you've got a full on party. 

I made the ginger scallion bowl this week, and I can't wait to try all these other recipes. Do you have any go-to soba dishes? Do share. xo.

Sesame, Ginger + Cucumber Soba Noodles

Soba + Ginger Tahini with Crispy Kale, Shallots + Romaine 

Sweet + Spicy Ginger Scallion Noodles

Soba + Carrot Noodles with Watermelon Radish

 Simple, Salty, Sweet + Nutty Broccoli Soba

Soba Bowl with Kale, Sesame and Slivered Brussels Sprouts

More recipes here, here, and here.

The Best Homemade Granola

Every year, my mom makes a huge batch of this granola to give out as Christmas gifts. I usually run out in March, grieve a little, and then try to convince her to make more. This was the first time I've made it myself, and I couldn't believe how easy it was. Maybe it's my inner Monica Gellar, but I felt a little bit triumphant in creating something that's more delicious and way healthier than what you can buy in bakeries or stores.

what you need: 
4 cups old fashioned rolled oats
2 cups sweetened shredded coconut (be careful if using organic - it burns easily)
2 cups sliced almonds
3/4 cup extra virgin olive oil (my EVOO of choice for cooking & baking)
1/2 cup good honey (get local honey - it helps protect against local allergens)
1 1/4 cup dried apricots, diced into small pieces
3/4 cup dried cherries

how to make it:

• Preheat the oven to 350 degrees
• Combine oats, coconut, almonds in a large bowl

• Whisk together the honey and EVOO in a small bowl, pour over oat mixture until it is evenly covered
• Pour granola onto a baking pan, spread evenly (line it with parchment paper or a silpat if you don't want it to stick)

• Bake for 20 - 30 minutes, checking and stirring occasionally to make sure it doesn't burn 
• Exact baking time varies by oven - just stay close & watch it around 20 minutes - it will be done when it has an even, golden brown color

• Once cooled, mix in the apricots, cashews and cherries (I like keep the dried fruit minimal, but you can also add in dried cranberries, dried figs, etc.)

• Voila! Add some berries and greek yogurt, and dig right in
• Store the rest in an airtight container

Confession time: after I made this, I definitely had it for breakfast, lunch, and dinner. Several days in a row. I dare you to try and not do the same.

(Recipe adapted from Barefoot Contessa's homemade granola. All photos by the talented Rachel Ashley.)

Rainy Day Links

In San Diego, we're experiencing this little-known phenomenon called weather this weekend. It's so rare for us to have a stormy day, much less an entire stormy weekend. I'm really appreciating the occasion to pause and hibernate for a few days. But before I sign off, I wanted to share a round up of what I've been reading this week...

A recipe for a hot ginger toddy that I'm planning on making later today, when I'm snuggled up on the couch with a good book.

Why I'm working on adding more fermented foods to my diet. Recipe coming soon for kimchi brussels sprouts.

This minimalist, library-themed hotel in Thailand that I can't stop day dreaming about.

Homemade, healthier nutella. Yes, please.

My girl Michelle Obama announced this week that food labels are getting a makeover, with more realistic serving sizes, prominent calorie counts and an added sugars column.

Have you heard of laughter yoga?

Cute, printable Oscar party ballots.

Have a great weekend, friends!

Photograph: Greg Kandel for Vogue Italia, November 2007 

Watermelon, Feta & Mint Salad

This is the ultimate summer salad. It would be perfect to bring to a post-beach BBQ or picnic, and its my new go-to for any leftover watermelon. The saltiness of the feta complements the sweetness of the watermelon so well. Since it is so simple, the key is to use high quality ingredients, particularly for the feta and olive oil. You can try different combinations by adding spinach, arugula, cucumbers or slivered almonds.  Enjoy!

Watermelon, Feta & Mint Salad
1/4 watermelon
4 oz. crumbled feta (my pick: pastures of eden from trader joes)
6 sprigs fresh mint
Good quality extra virgin olive oil & balsamic vinegar
Salt & pepper, to taste

Cut watermelon into cubes and add to a bowl. Drizzle olive oil and balsamic over the melon, then crumble feta on top. Tear or chop mint and add to the bowl. Sprinkle sea salt & pepper, and mix until combined.

The Green Smoothie

Ever since we got our vitamix, husband and I have become slightly obsessed with our morning smoothies. So much so that  I’m actually starting to believe that husband is secretly a Vitamix salesman. (But truly, if you're on the fence about getting a good blender, do it. It's worth the investment.)

We’ve been experimenting with all sorts of recipes and combinations, and my go-to is the green smoothie. Green smoothies can be intimidating, but I promise, they don’t taste like greens. Or dirt. With the right proportions, they're sweet and delicious. If it weren't for the color, you wouldn't know you are drinking spinach.

So, here it is. The pretty-much-perfect green smoothie:

• 8 oz. Coconut Water
• 1 Scoop Protein Powder (my protein powder of choice)
• 2 handfuls spinach or 1 handful kale
• 1 tbsp chia seeds or 1 tbsp ground flax seeds
• Small handful of almonds
• 1 ripe or frozen banana
• ½ cup frozen mango
• A few ice cubes

Add the liquid first, then the powders, then the greens, then the banana & mango. The trick is to put the most solid items on top, to push down the other ingredients so it blends evenly. You certainly don't need a Vitamix to make this, but you do want a blender that can really pulverize those greens.

If its not quite right, here are some tips:

• Add more fruit if its too watery. 
• Add more coconut water if its too thick.
• If you like it a little sweeter, add honey or an apple.
• If you like it creamier, you can add some avocado or greek yogurt.

Once you’ve got it down, start experimenting with other ingredients - just maybe not papaya. Kale and papaya might taste a little bit like dirt.

If you get obsessed too, you can check out more smoothie inspiration on my Pinterest board. Enjoy!

Best of Pinterest: Spring Recipes

It's (un)officially summer in San Diego! As a so-cal girl through and through, I'm loving the warm weather, the long days, and the spring & summer produce in our CSA. Asparagus, artichokes, avocados, blood oranges, blueberries, fennel, peaches, strawberries. Honestly, it doesn't get much better.

I've been inspired to make Spring recipes that I've been pinning all year, and these are first up on my list. What are your favorite spring & summer recipes?

Sources & Recipes: 1,  2,  3,  4,  5, 6, 7, 8

Summer Favorites: Recipe Edition

Oh hi, its been a while. When you have a blog, you are supposed to write in it, right? Right.

Here's a confession: sometimes I think I can do it all, but I can't. Its been a busy time, and in trying to practice what I preach about eating and exercising, I guess I just took a hiatus from preaching. But I'm back and it feels so good. I've missed this, but I hope you've all been out enjoying summer and not missing me too much.

In honor of summer's passing all too quickly (RIP June & July), I wanted to share my favorite go-to summer recipes. These have become staples over the last few weeks, and I hope you enjoy them too!

Photo & Recipe Source

1. Lemon and Herb Cous Cous
Cous Cous: easy, filling, and the leftovers keep well. It must be love.  You can use whatever herbs you have, but I recommend cilantro. It makes it so fresh.

Photo & Recipe Source

2. Quinoa Tabbouleh Salad
Have I talked about my love for quinoa before? Yes, I believe I have. Throw in some summer tomatoes and... heaven.

Photo & Recipe Source

3. Peach Mozzarella Salad
I'm actually not eating cheese right now, but this has been a big favorite in summers past. It's an interesting variation of the caprese salad that sounds strange but tastes divine.

Photo & Recipe Source

4. Sweetcorn Polenta

This photo does not do this recipe justice. It is SO GOOD. A sweet friend lent me the cookbook Plenty, and oh goodness, it's amazing. It has a whole section on eggplant, and as I've been getting a lot of eggplant in my CSA lately, I can't stop making this. But I cheat and use store bought polenta. (Please don't tell.) Its so quick, the polenta is a great substitute for pasta, and its really filling. My kinda meal.

Photo & Recipe Source

5. Lentil & Rice Salad
A friend once told me that brown rice and lentils are the key to keeping your waistline trim, and I couldn't agree more. If you are like me and a salad for dinner doesn't fill you up, lentils are a great option. I add as many veggies as possible and toss with my go-to homemade salad dressings.

What are your favorite summer recipes?

Guest Post: Margie's Homemade Veggie Burgers

Hi friends,

Meet Margie. She's been a dear friend, mentor and inspiration to me for almost seven years now. She's an avid cook, a yoga instructor and one of the most socially conscious & responsible people I know. So when she told me she found the best recipe for veggie burgers, I asked her on the spot to guest blog for me. I can't wait to try these out, and I hope you enjoy them too!
xoxo, Tiff

Homemade Veggie Burgers

I chose to “meat reduce” about a year ago for environmental and ethical reasons, but also for my own health.  Most factory farm meats that we purchase have so many hormones and chemicals in them to make the animals yield more meat for the companies to sell.  These animals are fed unnatural diets, mainly consisting of corn.  And corn fattens everything up, including us.  Naturally cared for and fed animals are too expensive for me right now, so I’m reducing my meat intake altogether. It was a challenge for me, though, to do so without feeling like there was something missing from my plate.  I grew up with meat being the star of the meal.  

In an effort to trick myself, and also to supplement my diet with the protein I was losing as a pseudo-vegetarian, I came up with a recipe for my own veggie burgers.  This was inspired by some organic dried beans and lentils I got in my first CSA box, and some onions and veggies that were going bad in my fridge.  This recipe can be made vegan very easily, and most of the veggies can be substituted for whatever you need to use up in your refrigerator.  It is not an exact science, so I encourage you to experiment to find the balance that you like.  However, I will say that the key flavor ingredients here are chickenless chicken broth, sracha (or a full head of garlic if you don’t like heat), and onions.  Don’t skimp on them.

Ingredients:

• 1 cup beans, soaked over night or 1 can organic beans (I prefer black beans, but they all really can work)
• 1 cup lentils
• 2 large onions, diced
• 2 tablespoon of concentrated chickenless chicken broth (vegetable broth will work)
• 2 tablespoons of Sracha, or to taste

(I wouldn’t substitute it for another hot sauce only because I like the spice combination and garlic that it adds, but you might want to)

• 1 bell pepper (any color), diced
• 1 cup corn

Optional Additions:

• Any other veggies you might want to use up (I sometimes throw in a handful of shredded carrots, frozen peas, or boiled potatoes that I’ve cut up into small pieces)
• Seasoned bread crumbs
• Mayonnaise/vegannaise or eggs for binding

If you are using dried beans and lentils, allot for a longer cooking time, and begin preparing the legumes overnight by soaking them in filtered water.  The beans take the longest, so start to cook them first in two cups of water, covered.  Check and stir the beans ever 15-20 minutes to make sure the water has not cooked off, and the beans on the bottom of the pot have started to burn.  This should take about 90 minutes to have the beans fully cooked.  When they are, add the lentils and two cups more of water and chickenless chicken broth.  

If you are using canned beans, simple put the entire can of beans, undrained, in a large pot with two cups of water and chickenless chicken broth.  Add the lentils immediately.  Heat on medium until the lentils have absorbed most of the water.

Take it off the heat, and set aside, covered.  

Start cooking your onion in a pan with some olive oil, and cook until the edges of the onion pieces are brown (about 20-30min).  Add the diced bell pepper, and other veggies, and cook for an additional 10-15 minutes, or until all the veggies are soft.  Add to the lentil mixture, stir, and cook uncovered until the water has cooked off, and the beans and lentils start to break apart, like mashed potatoes.  The consistency should match that of a meatball mixture.  Add sracha, salt, pepper, and any other spices you feel like (sometimes I put in some curry).  Mix everything together, and taste.  Add more spice or seasonings to taste.  

Form two patties from this mixture and put the rest in containers to freeze for later (this is a great make-ahead recipe, and the mixture can be used for meatless meatballs, “neat”loaf, or as a substitute for any other meat dish).  Put a skillet coated with olive oil back on a burner set to high, and wait for the oil to get start to bubble, and brown your veggie patties on each side.  If you want to get fancy, you can coat the patties in breadcrumbs, which help give them a brown crunch on the outside.  

Put your patties on buns or pita, with your choice of toppings, and you’ve made a great, healthy, satisfying, socially responsible veggie burger.

Cooking Class Recipes {Part 1}

Hi friends! As promised, here are several of the recipes from our cooking class. I'm starting with the crostini, roasted carrots and arugula salad because they are so simple to make and definite crowd pleasers. I'm always pleasantly surprised at how people gravitate towards the veggies and the healthy options at parties, and in our cooking class, we couldn't stop eating these 3 dishes. These would be great for a dinner party or potluck, or just any old night of the week.

White Bean and Prosciutto Crostini with Sage

Serves 30

The crostini look beautiful served with a spring of thyme or sage.
Option to make them vegetarian by leaving out the prosciutto.

• 3 garlic cloves, smashed and finely chopped plus 2 whole cloves

• ¾ cup finely diced prosciutto

• Pinch crushed red pepper flakes

• 4 cans organic cannellini beans, drained and rinsed

• ¼ cup extra virgin olive oil, plus more for drizzling

• Kosher salt

• 2 baguettes, sliced on the bias

• ¼ cup finely chopped sage (optional)

Directions:

Add small amount of olive oil, about ½ tablespoon to small frying pan.  Heat up oil.  

Add diced prosciutto and cook for about 2-3 minutes until the prosciutto looks crispy but not burned.  Remove from heat.  Drain prosciutto on paper towel and let cool.

In the bowl of a food processor, combine the 3 smashed garlic cloves, prosciutto, crushed red pepper and 3 cans of beans.  Add ¼ cup of the extra virgin olive oil and puree until smooth.  If the mixture seems too thick add more olive oil; the mixture should be fairly loose.  Taste to see if it needs salt (it probably will).  Add the remaining can of drained and rinsed beans and puree just enough to combine.  The mixture will be a little chunky.  Taste again for salt. Remove from the food processor to a large bowl and reserve at room temperature.  The puree will be very creamy but with some small chunks to it.

Preheat a grill pan or large skillet over medium heat.  Grill the baguette slices on both sides on the grill pan.  When the bread looks slightly charred and is crispy, remove it from the pan and rub each crostini with the raw garlic cloves.

Top each toast with a big dollop of the bean puree and a drizzle of olive oil. Garnish with sage (optional) on serving platters to serve.

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Roasted Carrots

Serves 6

• 12 - 18 carrots
• 1 1/4 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 2 tbl minced fresh dill or flat-leaf italian parsley
• Extra virgin olive oil

Directions:

Preheat the oven to 400 degrees.

If the carrots are thick, cut them in half lengthwise; if not, leave them whole.  Slice the carrots diagonally into 1 ½ inch-thick slices.  The carrots will get smaller while cooking, so make the slices big.

Toss them in a bowl with the extra virgin olive oil, salt and pepper.  Place on a baking sheet in one layer and roast in the oven for 20 minutes.

Toss the carrots with minced dill or parsley, season to taste and serve.

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Arugula Salad with Tomatoes and Peperoncini

Serves 4

The dressing for this salad is a staple for me. Make it for any of your favorite salads!

Salad:

• 2 cups Organic baby Arugula (Trader Joes)
• ½ red onion, thinly sliced
• 1 pound plum tomatoes, cut into wedges
• ¼ cup drained green peperoncini

Dressing:

• 2 tablespoons red wine vinegar
• ¼ cup extra virgin olive oil
• 1/8 teaspoon coarse salt
• Freshly ground pepper

Directions:

Whisk vinegar and oil in a bowl until emulsified.  Put arugula, tomatoes, peperoncini, and onion into another bowl. Season with salt and pepper.  Drizzle with dressing; toss to combine. 

*If you like Kalamata olives, you can add ½ cup of the olives (pitted) to the salad.

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Let me know if you make any of these & how they turn out! xo.

Black Bean Soup

This is one of my go-to recipes on the nights when I'm craving comfort food (without the calories). Its hearty but healthy, cost-effective and really easy to make. Crazily enough, while I was working on this post, my mom was putting it on the menu for Saturday's cooking class. Clearly, this soup is a family fave.

Beans are a great source of fiber, protein and antioxidants. You get full quickly due to the beans' high water content, which helps keep your waistline trim. Adding a bit of greek yogurt as a garnish ups the protein even more. You can also skip the bacon altogether for a vegetarian version, but if you do keep it, just make sure you buy bacon with no nitrites added.

As a sidenote - a lot of women ask me what they can make for both themselves and their meat-loving husbands. This soup is great because it helps you keep the calories low, but its hearty enough for him. And if your hubs wants added calories, he can pile on the cheese and have some crusty bread on the side.

Recipe:
5 slices bacon, finely chopped
1 medium white onion, chopped
3 garlic cloves, diced
7 ounces reduced sodium chicken broth (I like Swanson's brand)
3/4 cup canned chopped tomatoes (I like S&W brand, no salt added)
1/2 tbl chili powder (optional)
2 (15 1/2 ounce) cans black beans, drained but not rinsed
Kosher salt & black pepper
1/2 bunch cilantro
Juice of 1/2 lime

For garnish:
Thinly sliced scallions
Greek yogurt (better for you than sour cream!)
Grated cheddar (optional)

Directions:
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes.
Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes.
Stir in the garlic and cook about 1 minute.
Add the broth, tomatoes and chili powder. Stir in the beans, turn the heat to high and bring to a boil.
Adjust the heat so soup is bubbling gently and cook 10 minutes.
Season with salt and pepper.
Meanwhile, pick stems off cilantro, wash and shake dry. Chop cilantro coarsely and stir into soup when it has been simmering 10 minutes.
Cook until soup is thickened, about 5 minutes.
Stir in the lime juice.
Serve with garnishes.

This recipe is enough for about 4 servings. Double the recipe if you're making it for a big group or want a ton of leftovers!

Brunches & Babies

It's Spring, which means it's the start of baby and bridal shower season! A couple of my best friends have just had (super adorable) babies, but they live out of state, so we've had some really fun meet-the-baby brunches when they come back in town.  I feel so lucky to have the best group of friends & moms, who put on the most amazing parties & showers. Here are some pics - try not to overdose on baby cuteness - and some recipes for the perfect brunch dishes.

Meeting Ryan. Alana (to my left) & I have been friends since 3rd grade. 

All the moms and daughters.

Meeting Parker. Colby (to my right) & I have been BFF since we were 5.

I'm an auntie!

Below is the spread from one of the brunches. If you are planning a brunch, you have to try this recipe for the egg & cheese souffle casserole. Its super easy to make and almost sinful in how delicious it is. We just make it on special occasions, since it is heavy in butter and cheese. To add in something on the healthy side, try the butter lettuce salad with bacon and hazelnuts. The bacon helps the salad fit in well with other breakfast dishes & bacon is fine to eat occasionally - just make sure you buy it with no nitrites added.

Clockwise from top: egg souffle, salad, fresh fruit, french toast.

Egg Souffle Casserole
Serves 8
10 slices white bread, buttered (unsalted butter) and cubed
3/4 pound sharp cheddar cheese, grated
4 eggs, beaten
2 cups whole milk
1 tsp dry mustard
1/2 tsp salt

Layer bread, cheese, bread, cheese in a 2 quart casserole dish. Mix eggs and milk with seasonings. Pour over bread mixture. Cover with saran wrap and refrigerate overnight. Pull out of fridge 1 hour prior to baking. Bake for 1 hour at 350 degrees. Serve immediately.

Butter lettuce salad with hazelnuts, bacon and sherry vinaigrette

(adapted from LA Times article on Nancy Silverton of Pizzeria Mozza & La Brea Bakery)

Serves 4 - 6

Sherry Vinaigrette:

2 tablespoons minced shallots
2 tablespoons Spanish sherry vinegar
1 1/2 teaspoons fresh squeezed lemon juice, plus more to taste
1/2 teaspoon kosher salt, plus more to aste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup extra-virgin olive oil

Combine the shallots, vinegar, lemon juice, salt and pepper in a medium bowl and stir to combine.  Add the oil in a slow, steady stream, whisking constantly to combine.  Taste for seasoning and add more salt, pepper or lemon juice if needed.  This makes about 1/3 cup vinaigrette, more than is needed for the remainder of the recipe.  Use the vinaigrette or transfer it to an airtight container (like a clean jelly jar) and refrigerate up to 3 days.  Bring to room temperature before serving or using.


Salad and Assembly:
6 slices thick-cut applewood-smoked bacon (optional)
1/2 cup hazelnuts
Kosher salt
2 heads butter lettuce
Sherry vinaigrette
1 tablespoon plus 1 teaspoon fresh squeezed lemon juice
Freshly ground black pepper
4 ounces Gorgonzola dolce cheese (optional)

1. Adjust the oven rack to the center position and heat the oven to 325 degrees
2. Lay the bacon on a baking sheet and cook until it's done about 17-22 minutes depending on thickness of bacon. Remove the bacon from the oven, drain on paper towels, then cut each strip into four pieces.
3. At same time, scatter the hazelnuts on another baking sheet and place them in oven until golden brown and fragrant about 12 to 15 minutes. Remove from oven. When cool enough to touch, place inside clean dishtowel and rub them together inside to remove the skins.  Place the hazelnuts in a small bowl and sprinkle with a touch of salt.
4. Remove any bruised outer leaves from lettuce heads, & break the remaining leaves off from the core.  Wash lettuce and spin dry.  Place the dry lettuce into a large bowl.  Season the lettuce with some kosher salt.  (This is important)  Then drizzle with 1/4 cup of the vinaigrette and 1 tablespoon of the fresh lemon juice.  Toss the lettuce very gently with the dressing and ensure it binds to the leaves.
5. Plate lettuce leave on salad plates,  divide bacon and hazelnuts equally onto each salad.
6. If desired, sprinkle a little Gorgonzola cheese on each plate for extra flavor.


Enjoy! xo.

Easy Dinner: Poached Eggs in Tomato Sauce

My sister shared this recipe with me, and I was a bit skeptical of eggs for dinner but it was delicious! It even passed the husband test. Its pretty easy to make, and may become a new go-to recipe for me. I hope you enjoy it too.

Poached Eggs in Tomato Sauce

1 can (14 ounces) diced, whole or crushed tomatoes (I prefer S&W brand)

1 tablespoon olive oil

1 clove garlic, minced

Pinch of crushed red pepper flakes

Coarse salt and freshly ground pepper

Glug of red wine (optional)

1- 2 bags or bunches of fresh spinach (I added in some chard too)

2 slices toasted country wheat bread or quinoa

4 large eggs 

Freshly grated Parmesan cheese, for serving

In a small skillet, heat olive oil over medium-high heat. 

Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with salt and pepper. 

Reduce heat to a simmer and cook for 10 to 20 minutes.

Prepare quinoa during this time.

A few minutes before eggs are done, add a glug of red wine and let it simmer for a moment.


Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. 
While this is cooking, steam spinach.

Remove skillet with egg/tomato mixture in it  from heat, uncover, and let stand 2 to 3 minutes.


Transfer each egg to a piece of toast or mound of quinoa that has steamed spinach over it.

Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.