Tag: fresh

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Garden Fresh Kale-Almond Pesto

I’m an Italian girl with Mediterranean taste buds so when summer rolls around pesto comes into the forefront of my culinary rotation. Pesto is so easy to make and can be played with endlessly. My little urban garden is currently overflowing with at least four varieties of heirloom kale and a gal can only eat so many kale chips, eat so many kale salads, and drink so many kale smoothies before she gets kale’d out. The solution to my kale fatigue? You guessed it, presto pesto!

Kale Almond Pest

My kale pesto has the same umami goodness of a more traditional recipe, but with a little extra kick from the bittersweet taste profile of this blend of kale leaves. I used a mix of laccinato, curly, and a purple-stemmed kale whose name I don’t know but you can use whatever looks fresh and delicious. If you don’t have almonds, pine nuts or walnuts work well too.

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I quadrupled this recipe to make 4 quarts, which are now sitting frozen in my freezer for a crazy week when I don’t have the time to cook. These will stay fresh for up to 3 months when frozen, but I wouldn’t leave them sitting for more than a week in your refrigerator. Enjoy with eggs, grains like farro or quinoa, and of course on pasta. Green goodness in a jar – what more could you want from a summer haul!

 

Kale-Almond Pesto

(yields one quart)

 

Ingredients:

  • 6 heaping handfuls of kale (I used 22 leaves de-stemmed)
  • Juice and zest of 2 lemons
  • 2 cloves of garlic
  • 1/2 cup extra virgin olive oil
  • 1/2 cup parmesan
  • 1/2 cup dry roasted almonds

Directions:

  1. Add all ingredients to a food processor and blend until it’s an even consistency.
  2. Scrape contents into a wide mouth mason jar.
  3. Store in the fridge for up to 10 days or freezer for up to 3 months.
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Rosewater Raspberry Gluten-Free Scones

I highly recommend taking a long weekend with friends, yummy food, and outdoor walks in the sunshine; and without a computer or to do list. Like highly recommend it. I recently did just this up in NYC with some of my dearest girl friends with whom (is that proper grammar??) I studied abroad nearly 10 years ago. Damn, the years are flying by! Anyways…

 

We had a ball! Despite bopping around a bunch like an itinerant little gypsy, the weekend wasn’t stressful at all. Leaving my computer at home certainly helped, but mostly it was my lack of an agenda – something I struggle to let go of in my daily DC grind – that created space and time to do everything I needed and wanted with flexibility and a sense of ease.

 

Here are some highlights…

 

On Saturday, I went to the Union Square Famers Market (amazing) and gawked at peonies the size of my face and farm-fresh eggs that looked like the most beautiful golden nuggets I’ve ever seen. I would have stayed there the whole day if it weren’t for the sweltering heat and sweaty mess I had quickly become.

 

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Sunday, was a day filled with jamm, which means “peace” in Wolof, Senegal’s native tongue. The girls and I throw that word around a lot when we’re together since Dakar was our study abroad destination and jamm was our main objective while there.

 

All day I was surrounded by these four mighty and magnificent women who inspire, nurture and love me to no end. How lucky am I? Together, we made a version of the gluten-free scones you’ll see below as well as some delicious frittatas.

 

Food is always best when made with love and enjoyed in good company. All of that was abundant and then some. We gabbed for hours while dining al fresco on a Brooklyn co-op rooftop. Heaven on earth.

 

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I rounded out the weekend spending time with one of my other very best friends from childhood, Court. Actually, let’s call her my sister. Much more appropriate for our bond. We’ve known each other since age four and no matter how long we go in between visits, it feels like we’ve never skipped a beat.

 

While waiting for her arrival at an amazing Jewish Deli somewhere in lower Manhattan, I decided to express my joy for a weekend well spent with a little urban hand-standing. What else is a yogi to do?

 

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I could regal you with all the mundane details of what made that weekend so magical in my mind, but instead I’ll simply suggest you try out these Rosewater Raspberry Scones and taste for yourself some of the love and jamm I brought back with me from NYC.

 

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Rosewater Raspberry Gluten-Free Scones

Makes ~16  2 1/2-3″ scones.
Ingredients:
  • 2 1/2 cups Bob’s Red Mill Gluten-Free Biscuit Mix
  • 1/2 cup Gluten-Free Rolled Oats
    3/4 cup 2% or Whole Milk (note: you can substitute 1/2 cup unsweetened almond milk + 1/4 cup plain coconut milk yogurt to make this vegan)
  • 10 Tbs butter, cold and cubed
  • 1/4 cup Rosewater
  • 1 large egg
  • 1/3 cup cane sugar
  • Zest of one lemon
  • 1 1/2 cups fresh raspberries
  • Optional: 2-3 Tbs Milk for basting
  • Optional: sprinkle of corse sea salt

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine dry ingredients in a large bowl. Blend with butter cubes using a pastry cutter. You can also use your finger to pinch the butter into the flour mixture if you don’t have one.
  3. In a separate smaller bowl, whisk together milk, egg, rosewater, zest and sugar.
  4. Combine the wet and dry ingredients in the larger of the two bowls. Knead with your hands until dough is combined. It may be a bit chunky/flaky, but that’s good for scones.
  5. Fold in raspberries until evenly distributed.
  6. Shape into small round disks, approximate 2 – 2 1/2″ in diameter. Place on a lined baking sheet 1″ apart.
  7. Baste raw biscuits with a smear of milk, then sprinkle lightly with corse sea salt.
  8. Bake at 350 degrees for 22-26 min, or until the tops turn golden and a toothpick comes out clean.
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Top it with an egg.

As a nutrition coach I’m often asked what are some of my go-to meals that are (A) healthy, and (B) quick. My response is almost always, yadda yadda yadda and “top it with an egg.” Ok, so I realize that’s not exactly helpful but it’s really that simple.  Pinky swear.

For example, one of my favorite dinners when I get home late from teaching at the studio is a small bowl of leftover roasted vegetables (think carrots, turnips, beets, sweet potatoes, onions, etc) topped with an over-easy egg; or, if I’m feeling fancy, a poached egg with some fresh herbs on top. The egg white serves as a filling protein and its yolk acts as an oozy, delicious sauce to richly coat the veggies and bring the dish together.

You can pretty much top any combination of raw or roasted vegetables, fresh or sautéed greens, herbs, homemade spreads, whole grains, and/or cheeses with an egg for a healthy, satisfying meal in under 10 minutes. Look in your fridge right now and give it a try. I dare you!

MOARfit Open Face Egg Sandwich on Sourdough

I put this theory to the test while down here in Florida for a little R&R with my itinerant roomie who is currently co-habitating with another grown male. Not surprisingly, their refrigerator looked like a bachelor’s when I first arrived. All that seemed edible was a carton of eggs and a half-used log of fresh goat cheese.

I thought to myself, I can work with this.

A quick trip to Publix and I was fully stocked thanks to their house-made jalapeno-cilantro hummus, some roasted red peppers, and a bag of baby arugula. I’d already brought down some of my homemade sourdough (thanks Caroline and Karen for the starter!) so I was good to go with just those few simple ingredients.

MOARfit Open Face Egg Sandwich on Sourdough

In no time, I was enjoying my simple sandwich in balmy 78 degree weather on their screen porch. It was a nice recovery meal after my morning run by Spacecoast Stadium and kept me full for my afternoon at the beach. Yes, I realize this is cruel torture for all my DC readers. Sending you sun and heat and love <3.

 

Amy’s Open-Faced Egg Sandwich on Sourdough

 

Ingredients:

  • 1 thick slice (good, hand-made) Sourdough Bread
  • 1 oz Goat Cheese
  • 2 Tbs Roasted Red Pepper Slices (enough to cover a piece of toast)
  • 1 small handful Arugula
  • 2 Tbs Hummus of choice
  • 1/2 tsp Organic Butter
  • 1 Egg
  • Sea Salt and Pepper to taste
  • 2 Tbs fresh Cilantro (optional)

Directions:

  1. Toast one thick slice of sourdough bread (or substitute any whole grain bread you like).
  2. While that’s toasting, heat a small frying pan over medium-high heat. Turn down to medium and add 1/2 tsp butter to pan. Crack an egg into the pan and cook until egg white turns opaque. Flip and cook another 1 minute. Remove from heat.
  3. White the egg is cooking, spread toast with a thin smear of goat cheese; layer on your roasted red pepper; pile arugula on top and don’t worry if it spills over; add two heaping spoonfuls of hummus and spread it around to the best of your abilities.
  4. Finally, la piece de resistance, top with an egg. Add a sprinkle of sea salt and freshly ground black pepper and even some fresh herbs if you’re feeling fancy!

 

 

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Picnic in the Park: Two Healthy Brunch Salads to Share

We like to brunch here in Washington, DC. Whether you live in Eastern Market, Mt. Pleasant or anywhere in between you’ve got at least a dozen solid options any given Saturday/Sunday. While I’m all for brunch, it makes it way too easy to blow your healthy eating habits—especially after your third (or was it fifth?) bottomless mimosa. And when it becomes more of a ritual than a splurge it can have a negative ripple effect on your overall diet. If you’re a habitual bruncher, why not try a picnic lunch in your favorite city park? When you’re the chef you have control over the menu and can ensure it’s bettering your wellness goals rather than bulldozing them.

Last weekend I went to one of my favorite District parks with three of my favorite people. My friend Jeanine is an amazing cook and is all about healthy eating and fitness. We divvied up the dishes and came up with a delicious gluten-free, dairy-free  menu that seemed to please not only us wellness wackos but the men in our lives too. You know you’re doing nutritious the delicious way when your self-proclaimed meathead mates are going back for thirds. J took the lead on the heartier fare with crustless, dairy-free baby quiche and potato pancakes. They were both so light and super tasty. Perfect for a steamy summer morning.

Perhaps not surprisingly, I decided to tackle the fruits and veggies. Dressing up a fruit or veggie salad is all about the quality of the ingredients. To give these simple salads a little boost I went to Whole Foods and picked up ripe, organic and mostly in-season fruits and veggies. The watermelon and heirloom tomatoes (both packed with lycopene as discussed in my Gazpacho post and Active Life DC Watermelon Popsicle article) were calling my name as soon as I walked through those sliding doors. Everything else followed suit.

I like to add a little je ne sais quoi to my recipes—you know, a taste that pleasantly lingers on the palette and makes you immediately ask for the recipe. The wow factor on my Favorite Fruits Salad is in the Ginger Lime Dressing and chia seeds. The acidic bite of fresh lime combined with ginger’s subtle spice and agave’s earthy sweetness bring continuity to the diversity of fruits I selected. And I’m all for texture, so the chia seeds add not only heart-healthy omega-3s but a nice crunch. When it came down to veggie selection time I wanted the tomatoes to steal the show so I balanced them with creamy, ripe avocados (which increase HDL cholesterol and lower the bad LDL kind) and organic basil leaves. After adding a drizzle of delicious Le Roux’s fig balsamic vinegar and a couple cranks of ground sea salt and black pepper, the minimalist in me screamed stop! In both dishes, the beauty of whole, real foods speaks for itself. It doesn’t take much doing when you let the food dictate the menu.

Favorite Fruits Salad with Ginger Lime Dressing

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What You’ll Need:

  • 1/4  watermelon, cubed
  • 1/2 fresh pineapple, cubed
  • 1 kiwi, diced,
  • 1 ripe mango, diced
  • 1 white peach, diced
  • 1/2 pint blueberries
  • 2 tbs mint, cut into ribbons
  • 1 tbs chia seeds

For the Ginger Lime Dressing:

  • Juice of 1 lime
  • 1 tbs agave
  • 1 tsp fresh ginger, grater

How to Make It:

  1. Chop all your fruits and mix together in a big bowl (feel free to substitute ingredients for your favorites or what’s in season).
  2. In a separate smaller bowl, mixing together the ingredients for your dressing until combined.
  3. Pour dressing over fruit, sprinkle in chia seeds and mint, and toss to combine.
  4. Chill, serve and enjoy!

Heirloom Tomato, Avocado and Basil Salad with Fig Balsamic

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What You’ll Need:

  • 3 heirloom tomatoes
  • 1 ripe avocado
  • 1/2 cup basil leaves, whole
  • Fig balsamic vinegar (or your favorite flavored vinegar)

How to Make It:

  1. Thinly slice tomatoes crosswise into rounds
  2. Thinly slice avocado crosswise into rounds
  3. Take a platter and create a bed of basil leaves as your base. Layer different colored tomatoes and avocados until the plate is covered
  4. Drizzle with balsamic and garnish with basil chiffonade
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Zucchini Flower Fritters (Dairy-Free)(Gluten-Free)

With summer in full swing, farmers markets are overflowing with delicious produce and fresh cut flowers. What could be better than a farmers market find that is both food and flower? Nothing, clearly. So when I locked eyes on the beautiful and edible zucchini flowers last weekend, I knew immediately I had to have them. These vibrant orange blossoms can be eaten raw or cooked and are a favorite in Mediterranean cuisine. Into the tote they went, merrily whisked back to the MOARyoga shoebox test kitchen. Equipped with the best of nature’s bounty, I set out to prepare a fun finger-food hearty enough for a meal but still light enough on the palette for a hot summer night.

…the result…

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Zucchini Flower Fritters

What You’ll Need:

  • 2 tbs olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, finely chopped
  • 1/2 roasted poblano, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 eggs
  • 1 cup cooked quinoa
  • 1/3 cup garbanzo bean flour
  • 3 tbs nutritional yeast
  • 1 tsp adobe chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Lemon wedges (for garnish)

For the Beer Batter:

  • 1/2 cup garbanzo bean flour
  • 1tsp salt
  • 1 tbs olive oil
  • 1/3 cup chilled gluten-free beer
  • 1 egg
  • Canola or grapeseed oil for frying

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How to Make Them:
  1. In a medium frying pan, saute shallots in olive oil over medium heat until translucent. Add garlic, red pepper, poblano and jalapeño. Saute another 3-5 min. Remove from heat and let cool.
  2. In a separate bowl, mix cooked quinoa with nutritional yeast, salt, pepper, chili powder and garbanzo bean flour.
  3. Add cooled veggie mix to your dry ingredients and mix to combine. Add eggs (whipped up in a separate bowl first) until everything comes together.
  4. Take zucchini flowers and use your fingers to remove any stamens from the inside of the blossoms. Rinse the flowers and pat dry.
  5. Using your fingers and/or a teaspoon to work a dollop of the quinoa mixture inside the blossom. Leave enough room at the top to twist the petals together, creating a neat little package with the flowers.
  6. Chill stuffed zucchini flowers in the fridge for at least 30 min.
  7. While that’s happening, prepare your batter. Mix garbanzo bean flour, salt, oil and gluten-free beer together in one bowl. In a separate bowl whip your egg vigorously until frothy. Combine the contents of the two bowls and stir until smooth.
  8. Remove flowers from fridge. Line a tray with paper towels.
  9. Fill a deep saucepan 1/3 of the way with canola or grapeseed oil, then heat on medium-high until a drop of water makes the oil hiss and spit (stand back!).
  10. Working in batches of four, slide the flowers one-by-one into batter. Allow any excess batter to drip off, then deep-fry for 4 min (flipping once) or until golden. Using a slotted spoon or tongs, transfer to paper towel-lined tray. Repeat until all flowers are frittered!
  11. Scatter with salt and serve with lemon wedges.
These fritters are light, gluten-free, dairy-free and delicious. Try dipping them in my Tomatillo Spicy Green Salsa for some added kick!