get enough of Bite. This little gem has a menu full of fresh, good stuff that’s healthy and surprisingly affordable. My personal favorite is the Mediterranean Salad. I’ll be honest though, you really can’t go wrong with anything on the menu. With quick to-go service, vegetarian and vegan options, it’s worth a try. My whole office is totally addicted.
The Meat Free Monday Cookbook
get my hands on The Meat Free Monday Cookbook. Of course, it did capture my attention because it has Stella McCartney’s name attached to it, but I have been planning to cut back on meat for some time now. The book gives guidance on how to eat meat-free one day a week and offers easy and tasty recipes. The best part about it is that you don’t have to be a vegetarian to try this one out.
Spaghetti Squash with Garlic and Chili Pepper
good use of spaghetti squash; one of those vegetables that I don’t have nearly enough. This recipe is from Electric Blue (a site that’s worthy of bookmarking, lots of vegan recipes made from fresh ingredients). I updated it slightly by adding maitake mushrooms and peas. Quite tasty, vegetarian and with ingredients like coconut oil and garlic, this one’s got some real health benefits too!
Photo: Electric Blue
Life Alive | The Adventurer
in Boston and looking for something healthy to eat, it’s worth making a stop in Cambridge at Life Alive Urban Oasis & Organic Cafe. I was up that way last weekend and went for lunch – totally thrilled . The super flavorful options are organic and vegetarian, so every dish is packed with good ingredients and whole foods. From juices to bowls, the menu’s got something for everyone. Personally, I’ve been craving The Adventurer since.
Photo: Live Alive Urban Oasis & Organic Cafe
Black Bean, Corn and Quinoa Salad
to get back in the habit of making something in large quantities that I can then pack up and bring to work for at least a few days of the week. The latest creation is Williams-Sonoma’s black bean, corn and quinoa salad. It makes a ton and I’m such a fan of the fresh ingredients – especially the cilantro! Easy, healthy and packed with protein. Certainly worth a try, so click here to get the recipe.
Guest Hunter, Riley Bennett
into another week of Guest Hunting with Riley Bennett. Riley was born and raised in Seattle. She moved to New York to go to the Fashion Institute of Technology and ultimately work in the fashion industry. In addition to her obsession with fashion (she adores contemporary brands like Rag & Bone and Alexander Wang), Riley’s very into anything that involves a pug and she’s got a blog: Pretty Ugly Things which focuses on style obsession and “that’s so ugly its cute” things.
Riley’s one of those people who can find humor in any situation and is a true individual. This wise young lady has got a lot to say, so you’ve got to READ ON!
Photo: Riley Bennett
Posted in Guest Hunter
Tagged alexander wang, assemble gallery & studio, bergdorf goodman, brush felt varsity jacket with leather sleeves, curly's lunch, gramercy, guest hunter, need supply, peter pan collar, pretty ugly things, pug figurines, retro postcard set, riley bennett, schliech, seattle, vegetarian
Farfalle with Mushrooms and Spinach
one of those meals that’s healthy, quick, inexpensive, and easy to tweak by adding a little more of this and a little less of that. This recipe for Farfalle with Mushrooms and Spinach claims to be ready in 20 minutes flat. Full of everyday ingredients, vegetarian and it’s got a combo I love – portobello mushroom and Parmesan.. perfect to whip up midweek!
6 ounces dried farfalle (bow-tie pasta)
1 tbsp. olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 tsp. snipped fresh thyme
1/8 tps. pepper
2 tbsp. shredded Parmesan cheese
1. Cook pasta as normal and drain.
2. Heat oil in a large.
3. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender.
4. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted.
5. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese.
Photo: Better Homes and Gardens
Posted in Food
Tagged better homes and gardens, dinner, easy recipe, farfalle, food, healthy, parmesan cheese, pasta, portobello mushrooms, spinach, vegetarian
Rice & Lentils
nutritious and ready in minutes. This 5-ingredienter is another great creation that can be found on Jules Clancy’s blog Stonesoup (which is totally worth bookmarking by the way). She’s got a ton of fast, healthy, easy recipes that are made with 5 fresh ingredients. I could spend hours browsing, but today will focus on her recipe for Rice & Lentils. It’s ready in 10 minutes, packed with protein, flavor, and just overall goodness. Perfect to whip up as a side or main course midweek.
1 onion, peeled & finely diced
large pinch dried chili flakes
2 cups cooked long grain rice
1 can (14oz ) lentils, drained
natural yogurt, to serve (optional)
1. Heat a few tablespoons olive oil in frying pan.
2. Add onion and chili and cook over a high heat stirring frequently until softened and starting to brown.
2. Add rice and lentils and stir fry for several minutes until both are heated through.
3. Season and serve with a dollup of yogurt.
Photo: Stone Soup
Posted in Food
Tagged chili flakes, dinner, jules clancy, lentils, long grain rice, lunch, natural yogurt, onion, rice & lentils, stonesoup, vegetarian
Grilled Sweet Potatoes with Lime and Cilantro
of my dream side right here. This Bobby Flay recipe for Grilled Sweet Potatoes is rated by Food Networkas “easy”; it’s made from less than 10 common ingredients and is quite healthy. Perfect with steak, chicken or pork meals; not to mention sweet potatoes are a great change from rice (which has been my appearing on the dinner menu way too frequently). These guys only take 20 minutes, so definitely one to try during the work week.
3 sweet potatoes, unpeeled
2 teaspoons finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro
1. Place potatoes in a pot of water and boil until tender.
2. Drain and let cool.
3. Slice each potato lengthwise into eighths.
4. Heat a grill to medium (or place a cast-iron grill pan over medium heat).
5. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
6. Brush the potato wedges with the oil and season with salt and pepper.
7. Grill until golden brown on all sides cooked through.
8. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.
Photo: Food Network
Posted in Food
Tagged bobby flay, cilantro, dinner, dinner side, food, food network, grilled sweet potatoes, healthy, lime, lunch, side dish, sweet potatoes, vegetarian
Strawberry Summer Cake
an ideal week to turn on the oven, but once the heat wave is over this cake is a must to try. My pops is always experimenting with new recipes, and I am always testing out the results. So in his own words “strawberries are plentiful and cheap in the summer months, so this cake is a natural. You can use almost any summer fruit. I want to try this with peaches. The half and half combo of all-purpose and barley flour tops cake flour alone. It’s smooth, sweet and light all at once.” I personally found it to be a guilty pleasure that I didn’t feel so badly about indulging in..until I went back for the second piece.
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour (can swap 3/4 cup with 3/4 cup or 75 grams of barley flour, see Note)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch spring form pan. Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (you may have to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries, they get jammy while baking.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a toothpick comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the toothpick are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
For a similar recipe check out the Versatile Vegetarian Kitchen.
Photo: John Vasquez