YUM!

I am going to make these this weekend.

See more creations at: http://alldayidreamaboutfood.com/

MARCH MADNESS!

I am attempting to go on a strict clean eating, no shopping (GULP) regimen for the month of MARCH.  Madness I tell ya.
I have like 3 purchases I want to make. . . I better hurry as i only have 2 days left!

I love this eating plan and am doing more research on how to come up with simple, healthy meals.
The full article is here: http://www.elle.com/beauty/health-fitness/interviews/a26956/kelly-gale-food-diary/

Please note: I am and never will be this lovely, tiny human, I get that. But I am still turned on by her eating plan!

Breakfast: plain yogurt, homemade pistachio butter, and homemade, grain-free müesli served with chopped-up apples.

Crisp bread with avocado, goat cheese, dried figs, and walnuts.

different types of raw dark chocolate to snack on - 30 grams of raw dark chocolate almost every day

Chicken breast served with asparagus, spinach, and mushrooms, topped with shavings of parmesan cheese and little bit of aged balsamic vinegar.

Now I am following her on Instagram. If anyone has a great foodie person to follow that does similar style recipes I would love to follow them. Let me know!

Here are other varieties, I am inspired!

Clean Eats

I just ordered this. I have done Dr Junger's cleanse and I have both of Gwyneth's cookbooks.
A book like this makes a great gift, hostess, mother's day, christmas etc.

I am eager to see how many recipes I will like.  This is a good start. . .

 

You can read more about it online: http://www.cleanprogram.com/clean-eats/

Plant-Based

What are you eating these days? I am totally obsessed with getting as much healthy food into my body as possible, sure i love a slice of pizza or a good burger but i find myself often very uninterested in food or the flavors.  I love the plan below, I think I may just have to explore and give this a try. Stay tuned. . .

DAY ONE

Breakfast: Avocado mash on a toasted sprouted English muffin. How-to: Spread on mashed avocado, and add a squeeze of lemon and chili flakes. Try: Food for Life Ezekiel 4.9 English Muffins. Lunch: Brown rice with mung beans and fermented vegetables. Try: Farmhouse Culture Ginger Beet and Horseradish Leek krauts. Dinner: Stuffed red peppers. How-to: Char peppers over an open flame until skins are black; peel, halve, and de-seed. Fill with cooked quinoa, walnuts, and parsley. Bake for 15 minutes at 350° F.

DAY TWO

Breakfast: All-greens shake. How-to: Mix spinach, kale, parsley, and celery (add half an avocadoto make it creamy). Lunch: Lentil soup with a spinach-and-roasted-parsnip salad. How-to: Add grated ginger, cumin, or coriander to a vegetable-stock-based lentil soup. Top spinach with roasted parsnips and a squeeze of lemon. Dinner: Polenta with mushrooms, English peas, asparagus, and thyme. How-to: Make (or buy) fresh polenta cakes. Cook vegetables in vegetable stock until tender; pour over polenta.

DAY THREE

Breakfast: Organic puffed quinoa cereal with almond milk, maca, and bananas. Try: Kosher Mills Pop-Quin Puffed Quinoa Cereal. Lunch: Fava bean purée on rye toast with chopped mint, romaine lettuce, cherry tomatoes, black olives, and lemon. How-to: Blend fava beans until creamy. Scoop onto bread and add the "fixings." Dinner: Vegetable stir-fry with an arugula, apple, and pine-nut salad. How-to: Sauté various greens (collards, kale, Swiss chard) with onions and sliced red cabbage. Dress salad with apple cider vinegar.

DAY FOUR

Breakfast: Sprouted toast with raw walnut butter and banana slices. Be generous with the bananas. Lunch: Warm lentil salad dressed with balsamic vinegar. How-to: Cook lentils until soft; add chopped beets, shallots, fresh basil, and a few soaked walnuts. Dinner: Smashed fingerling potatoes and leeks, plus a cucumber, avocado, radish, and pea-shoot salad with salsa verde dressing. How-to: Mash cooked potatoes with chili flakes and pepper. Cut leeks in half, add thyme, and bake at 350° F for 30 minutes.

DAY FIVE

Breakfast: Organic rolled oats with dried white mulberries. How-to: Soak oats overnight in nut or coconut milk until creamy. Lunch: Zucchini purée and sautéed spinach with balsamic vinegar.How-to: Blend zucchini, Brazil nuts, tahini, lemon juice, and mint. Garnish with chili flakes. Dinner:Raw cauliflower tabouleh with zucchini pancakes. How-to: Chop cauliflower, shallots, mint, and tomato; add lemon and sumac. Grate zucchini and add salt; soak for 10 minutes. Drain, then add rice flour and thyme. Form into small patties; sauté until brown.

DAY SIX

Breakfast: Coconut "yogurt" with pistachios. How-to: Blend coconut meat and water, add probiotics, and ferment for 12 hours (or buy it ready to go). Try: Anita's Creamline Coconut Yogurt.Lunch: Chickpea salad with marinated carrots, cilantro, and black olives. How-to: Soak carrots in lime juice, cumin, salt, and honey for five minutes; pour over drained canned beans. Add olives and cilantro. Dinner: Quinoa spaghetti with cherry tomatoes, oregano, and garlic; shaved fennel with green olives, Meyer lemon, and balsamic vinegar.

DAY SEVEN

Breakfast: Cauliflower mash. How-to: Steam cauliflower until soft; purée with a teaspoon of raw coconut oil and salt. Lunch: Open-faced DLT (dulse seaweed strips, little gem lettuce, and tomato). How-to: Toast sprouted bread and layer like a BLT. Hate seaweed? Make it an ALT (avocado). Dinner: Artichoke risotto, plus a treviso (or radicchio), onion, and citrus salad. How-to:Roast trimmed and quartered baby artichokes. Sauté garlic and onion, add rice and vegetable stock, and cook until stock is absorbed. Nestle artichokes into risotto.

DAY EIGHT

Breakfast: Chia seed "pudding" with seasonal fruit. How-to: Mix a 1:3 ratio of chia seeds to low-fat coconut milk; soak overnight. Lunch: Warm white beans with chopped sage, plus a dandelion, date, and red-onion salad with pumpkin-seed dressing. How-to: Blend sprouted pumpkin seeds, lemon juice, garlic, and parsley, and pour over salad. Dinner: Zucchini noodles with mint-pistachio pesto and roasted carrots with honey. How-to: Place zucchini in a spiralizer (we like Paderno's) to make linguine-like strips. Boil for two minutes.

DAY NINE

Breakfast: Raw organic granola with almond or hemp milk and blueberries. Look for "buckwheat" on the label—it has a low-glycemic index. Lunch: Sweet potato vegetable wrap. How-to: Bake sweet potato, mash, and scoop onto a sprouted-grain wrap; add arugula and fermented or steamed vegetables. Dinner: Warm farro with garlic and rosemary; arugula salad with pine nuts and a lemon-juice-and-balsamic-vinegar dressing. How-to: Braise baby garlic bulbs in vegetarian stock. Pour over the farro.

THREE GUILT-FREE SWEET SNACKS (ONE A DAY, PLEASE) 1. Chocolate-avocado mousse Blend an avocado, raw cacao, honey, and a touch of water. Chill in small cups or serve at room temperature. 2. Berry chia "pudding" Purée frozen berries (cherries are good) with a little water and honey. Stir in chia seeds (a 1:4 ratio of chia seeds to purée). Refrigerate for at least 30 minutes. 3. Raw dark chocolate Look for organic and sugar-free. You'll be surprised how a square or two is all you need to satisfy your sweet tooth. Try One Lucky Duck Chocolate Bar.

Read here: http://www.harpersbazaar.com/beauty/health-wellness-articles/why-eat-a-plant-based-diet?src=spr_FBPAGE&spr_id=1447_55432322

MUNCHERY.

Every Monday I am in French class until 7p (which I absolutley love), and I have struggeled with how to get a fresh, healthy meal on the table for myself and my guy.

I recently discovered MUNCHERY, so delicious!

Today's menu:

 

They have items for children, you can see if something is vegetarian or vegan, has nuts, diary, gluten free etc.  You can even order a bottle of wine.

 

WWW.MUNCHERY.COM

 

Roasted Salmon and Cauliflower with Caper Vinaigrette

I love finding a good recipe!

Featured in Fitness Magazine.

Weekend Recipe. . .Yes please!

Pasta with Sausage, Basil and Mustard Recipe

The Sprouted Kitchen

Yummy, whole food inspiration.

Avocado

I love this list.  More can be found here.

Cuisinart's Mini-Prep ! ! !

Below is written by Helen Rosner, Saveur Magazine


Despite its tiny size, Cuisinart's three-cup Mini-Prep food processor is a giant in the kitchen. Next to a sautée pan, a chefs knife, and a cutting board, it's my most-used item when it comes to making dinner (chopping garlic, vegetables and herbs; puréeing sauces and soups)—or breakfast (super-frothy scrambled eggs), afternoon snacks (fresh salsa), or dessert (the richest, longest-lasting whipped cream I've ever seen). There are just two buttons, chop and grind, which produce coarser or finer results with hard ingredients like nuts, and make speedy, airy work of soft ingredients. Tiny holes in the lid for gradually adding liquid make quick work of an aioli or vinaigrette. Sure, I have its 15-cup cousin up on a high shelf, but it hasn't moved in years: once I picked up this little battleaxe, I haven't needed anything else.

Cuisinart DLC-2AW Mini-Prep Plus Food Processor, $39.95 at Amazon.com.

WHO WANTS MY MONSTER FOOD PROCESSOR THAT I HAVE NEVER USED!!!! LOL?!

Central Kitchen - SF

Central Kitchen the sister restaurant to Flour & Water.

I can not wait to taste!

Central Kitchen is part of the ongoing conversation about what California cuisine means. California is a young state, and right now it’s an exciting time to be collectively working towards a defined reality of what our cuisine is. We are sourcing locally and sustainably, and aim to create an evolving menu of refined food in a casual setting.


location

3000 20th St.
San Francisco CA 94110
415.826.7004

COOKIE + KATE

Fresh, vegetarian fare by Kate. . . .I am loving this website.
From cocktails to a whole, nutritious dinner, it is all here.  Completely inspired but her fresh vegi choices, putting my own spin on it (depending on what is in the cupboard) and making great, healthy meals.  If you aren't a vegetarian you can add a side of grilled chicken or fish to compliment your meal.

Follow the blog at http://cookieandkate.com/

or FACEBOOK 

Bon Apetite!

Watercress and Forbidden Rice Salad with Ginger Vinaigrette

Roasted Garlic and White Bean Hummus, Served Hot

Blueberry Lavender Lemonade

A hearty mediterranean lunch. . .

GREEK BEANS ON TOAST WITH FETA & TOMATOES

Preparation time: 10 minutes
Cooking time: 2 hours


Ingredients (serves 4-6)
+ 500g dried butter beans
+ 150ml olive oil
+ 1 onion, finely chopped
+ 3 garlic cloves, finely chopped
+ 1 tbsp tomato purée
+ 1kg vine plum tomatoes, skinned and roughly chopped
+ 1 tsp sugar
+ Salt and pepper
+ 15g parsley
+ 10g oregano
+ 100g cherry tomatoes, halved
+ 200g feta cheese, crumbled

Toasted sourdough, to serve
Olive oil, for drizzling


Method:
Step 1: Soak the beans overnight in cold water. Drain and rinse the beans and place them in a large saucepan. Cover with cold water and bring to the boil. Reduce the heat and simmer until just tender.


Step 2: Preheat the oven to 150°C/gas mark 2. Drain the beans, setting aside the cooking liquid.


Step 3: Heat the olive oil in an ovenproof pan. Add the onion and garlic and cook until softened. Add tomato purée, plum tomatoes, sugar, beans and 700ml of the cooking liquid. Season, cover and cook for 30 minutes. Remove lid, stir and cook for a further 30 minutes until tender.

Step 4: Stir in the herbs and cherry tomatoes and serve warm on toasted sourdough sprinkled with feta. Finish with a drizzle of olive oil.

My Father's Daughter

Rumor has it that this is a great, simple cookbook with a lot of non meat options.

I can't wait to get my copy.

Saison in San Francisco

Located in the Mission district of San Francisco. . . .
a 9 course meal + optional wine pairing, you will be so glad you came!

 

Restaurant: Saison, San Francisco

Cooking style: French-inspired seasonal California cuisine
Chef: Joshua Skenes

 
The menu was paired with the amazing Three Sticks Wine !

Chardonnay, Pinot & Cabernet - Yes PLEASE!!!

Proprieter: Bill Price

Thank you for a wonderful nite out sweet friend!