It seems like just yesterday I was writing about the chilly New England weather. True to the Northeast, spring has officially sprung and I must say I’m not hating this warmer weather.
In fact it’s downright perfect. Brisk mornings are best for rocking on the porch sipping a cup of tea or coffee while warm afternoons and evenings are perfect for talking walks around our neighborhood. It’s been great catching up with our neighbors and having some more one on one time with the husband. We have our best conversations during our walks <3.
Warmer weather is also perfect for lighter food. While I love the heart warming stews of the fall and winter I and my body are ready for something lighter. Fresher. Oh, and of course green!
Today’s spring salad is crisp mixed greens accented with sweet strawberries, tangy kiwi and crunchy radish. I’m particularly fond of this combination and topped it off with a little blush vinaigrette.
This meal is perfect for people on the go, or just someone looking for a fresh meal to dive into. It also only takes a few minutes to throw together.
What’s your favorite salad of the season?
As always eat healthy stay fit,
As we emerge into Spring I crave lighter foods. This quinoa bowl is light while still being hearty and its variety of toppings will fuel you through even the busiest of work days. What I really like about quinoa bowls is they are ridiculously easy to make and are excellent for those who food prep.
To start make a giant batch of quinoa, portion it out into your desired serving size, and then top with your preferred add ins. I chose black beans, roasted sweet potato wedges, beets, tomatoes, roasted chickpeas , black olives and shredded zucchini. On this one I was feeling a little fancy so I made my best attempt at an avocado rose.
If you’re not a fan of eating the same meal everyday, mix up the toppings and get creative. This bowl can easily become anything you want it to. Feeling Asian inspired? Add some soy, ginger and scallions. What about Mexican? Add some green chilies, salsa, and spiced chicken. Be bold with your choices and take a trip around the cultural eating world.
What are your favorite combinations?
As always eat healthy stay fit,
There is always an egg…seriously…. 98% of my breakfasts start with an egg, and if I wasn’t trying to be innovative I would hit a hot 100%. A+ anyone? I’ll take it.
More often than not when I hear people talk about being healthier the conversation goes a lot like this, “I want to be healthier….but it’s just so hard.” I equate “being healthier” to be easy as tying your shoes. It’s an essential yet easy first step that sets you up for the rest of your daily and life long travels.
Most of us wouldn’t knowingly walk around without tying our laces from fear of tripping and falling. We’d take the common sense action. We’d pause, bend down, and upon placing our feet in our shoes we’d tie the laces. Many of us going a step further, tug slightly on the ends to ensure our security. Why wouldn’t you do the same for your nutrition?
Being healthy doesn’t have to be hard, complex, or overly complicated. It isn’t necessarily a marathon race to the finish line, or an Olympic event. It is taking the time to love yourself by making small choices each day. Choose to fuel your nutrition.
Today, I had Avo Toast with eggs, accented with blood orange slices, hemp seeds, and tomato. A close friend of mine said it reminded them of a “Navajo Sand Painting.” While the picture may be pretty, the meal itself was so unbelievably easy to make.
Boil a few eggs to your liking. I overcooked mine, but hey I went with it, and they still tasted great. Mash half an avocado and spread it on toast. Mine was a homemade wheat molasses. Peel and cut you eggs once cooked. Assemble and add any toppings you want. Boom! You’re done, and have a healthy fueling breakfast.
If you want to be healthier, nourish yourself. Take care of yourself. Get your fully tied shoes walking in the right direction.
As always eat healthy stay fit,
If moods could be predicted like the weather today mine would be gray and dreary. Fortunately, that this is not the case. Rather than storming into Monday morning, I’m slowly easing my way into the day with my morning cup of tea.
Sipping, inhaling the steam and wrapping my fingers around the cup between typing sentences as I’m apt to do. In the background a favorite Kacey Musgrave’s album, “Pagent Material” plays on, and the melodic, well written tunes inter flow perfectly with my current state of mind.
Today as I pulled my “antique” (okay, just very old) microwave out from under the kitchen island and groggily dragged it in front of my slider to obtain natural light, I momentarily paused and considered myself to be mildly crazy. Yes, only mildly…
I also knew there must be a better way, but at only Wednesday in the middle of a jam packed, whirlwind busy week, I figured my craziness would just have to do.
I’ve been trying to get more experimental with my breakfasts. Meaning if I didn’t want to be experimental I would eat eggs every damn day, and think nothing of it. I’m quite the fan; imagine fried, over medium, scrambled, omelets, quiche, frittata…. essentially anything with eggs to me = LOVE.
But in the interest or trying new things, I decided to take another chance on chia seed pudding. Call it porridge if eating pudding for breakfast doesn’t sit well with you, and I promise not to tell ;).
By another chance, I’m sure you caught those two little words, chia seed pudding and I had a brief encounter back in 2013…the encounter did not go…let’s just say, it left a lot to be desired. Today I wondered what would happen if I took my results and sent it on a magical journey through my blender. The end result? Pretty darn good.
How does one top off a terrific dinner with friends? The food was delicious, the wine delightful and the company superb. To finish off a great evening I decided to make a Spiced Pear Tea Cake.
Over the years, I’ve stumbled across various tea cake recipes. I’ve also had the ability to make and enjoy many of them. In fact, a dear friend gifted me with a recipe book entitled “Food with Friends” for my last birthday. After skimming through its pages, I discovered a recipe for a Hazelnut Tea Cake with Plums. Intrigued I made it at my very first opportunity, and it was FABULOUS. Disclaimer, I’ve even made it into cupcakes.
Inspired by that tea cake, I decided to make one of my own. Enter the Spiced Pear Tea Cake.
Today I’m throwing it back to one of my favorite salads I made last summer. If you noticed, I’ve been missing the warmer weather in general lately. Spring and summer spark not only a time of warmer weather but bring weekend excursions to our local farms to sample some of the freshest produce.
I feel so lucky to live in a place where farms are at a maximum a 15-20-minute drive away. In fact, sometimes I prefer trekking out to Old Sawmill Farm in Coventry, or Our Kids Farm out in Exeter. The drive gives me time to roll down the windows, crank the tunes and forget all worries as the breeze takes them away. Both farms offer a great selection of both vegetables and fruit.