This salad came out even better than I anticipated. It’s super simple to make, healthy, and now, definitely one of my favorite salads.
What You’ll Need
Directions
1) In a pan under low heat, put chickpea sprouts and toast for 7-10 minutes, stirring occasionally.
2) Meanwhile, in a grill pan under medium heat, cook fennel for 10-12 minutes or until fennel browns and is slightly caramelized. (Let the grill pan get hot before putting the fennel in).
3) Put chickpea sprouts and fennel in a small bowl and sprinkle with lemon juice and dill. Toss to combine and add a little salt and pepper.
4) Transfer the chickpea sprouts and fennel to a medium-sized bowl containing the Boston lettuce.
5) Serve with red wine vinaigrette.
I didn’t put a measurement for the vinaigrette because each member of my family likes putting a different amount on his or her salad.
Yield: 4 as an appetizer, 2 as a main course
Enjoy!
Since I was in Massachusetts today, I made a pit stop at Atkins Farms and devoured a massive ice cream and two cider doughnuts. (I also bought 16 more doughnuts to share with my parents. Let me point out that earlier that morning, I had fro yo with a friend).
I have already raved about the cider doughnuts in earlier posts, so I am going to cut to the chase and just show you the picture.
6 doughnuts are missing but they are in a separate bag.
Whenever I go to Atkins, I always order an Apple Harvest Shake which is made with fresh Atkins cider. I wanted to switch it up this time, so instead, I got a small (which was gigantic!) maple nut soft serve. They even blend the ice cream flavors on the spot.
Look at that monster. It’s almost the size of my head.
My mom ordered an espresso sundae filled with hot fudge. I tried it, and it was so good.
Until September, Atkins.
Breakfast and apples are two of my favorite things, but for some reason, I rarely eat an apple for breakfast. I want that to change, so this morning, I decided to core some granny smith apples and bake them with oats and honey. The apples were warm, tart, sweet from the honey, and very comforting. I do recommend trying them, but they would be even better in the winter when you crave something warm yet want to be healthy too. I was surprised how filling one apple was.
I followed the recipe from theKitchn. I substituted brown sugar with honey, added raisins, and did not include nutmeg. I also peeled the top third of each apple and sprinkled it with cinnamon. One recommendation – cut the bottom of each apple, so that the bottoms are flat. This will make the apples easier to handle as they will stand up straight and not wobble.
Enjoy!
I love experimenting with tea. We had some apricot tea in the house, so I decided to make some apricot-flavored iced tea. Mildly sweet, this tea truly quenched my thirst.
What You’ll Need
Directions
1) Boil 4 cups of water in a kettle with ginger and cinnamon.
2) Put tea bags in heat-resistant bowl, and pour in hot water with ginger and cinnamon. (You might need to fish ginger and cinnamon out of kettle).
3) Stir in honey and lemon juice.
4) Steep tea for 15 minutes.
5) Fish out tea bags, ginger and cinnamon.
6) Put tea in the refrigerator for 45 minutes, so it cools down a bit. (When I first made iced tea, I made the mistake of not cooling down the tea. When I added the ice, the ice melted and diluted the tea).
7) Meanwhile, if using fresh raspberries, spread raspberries on a cookie sheet (so that they aren’t touching each other), and put them into the freezer. Freeze for 45 minutes.
8) Once raspberries are frozen, put into glasses and fill glasses with tea. Add ice to chill tea even more.
Yield: 4 Servings
Enjoy!
These pancakes were light, fluffy, a little tart, and overall awesome. I ate three of these this morning, which is even unusual for me (I usually eat two pancakes at one sitting), but I just couldn’t resist them. I followed the recipe from Simply Recipes, and I also added a small handful of toasted pecans on top of my pancakes. (All I did was put some pecans in a pan and toast them for a couple of minutes under low heat).
Though these fish tacos have no heat (i.e. peppers), their flavor speaks for itself. Crunchy, sweet, and healthy, these tacos are perfect for a summertime lunch or dinner.
What You’ll Need
Directions
1) Squeeze 1/2 lime over seasoned fish. Heat canola oil on a grill pan under medium heat. (Make sure to wait till the pan is hot, so that the fish gets a nice sear).
2) Once the fish is cooked (it should take 3-4 minutes on each side), flake the fish with a fork.
2) Meanwhile, in a bowl, combine mango, jicama, corn, red onion, scallion, the juice from 1/2 lime, orange juice, and a dash of salt and pepper.
3) If tortillas are cold (or room temperature), heat them in a hot cast iron pan for 15 seconds.
4) Divide fish accordingly and put in the tortillas. Serve with mango and jicama salsa, black beans, and leftover lime.
Yield: 4 tacos (My family eats 2 tacos each).
Enjoy!
I wanted to make flour tortillas from scratch today, but when I googled recipes, most of them called for lard. Oh gosh, I thought to myself. I am trying to be healthy, and here are all these recipes with lard. Ew.
So after a bit more browsing, I found a great recipe for tortillas from Homesick Texan. Great I say because my tortillas tasted awesome, and best of all, they had no lard!
I have very pale skin, so I’m the girl who goes out of her way to walk where there is shade (i.e. out of the sun). This lunch was perfect for a hot and humid day like today. I made an open-faced sandwich on baguette with smashed black beans, sliced avocado and tomato, and grilled chicken breast strips. I finished it all off with a splash of lime juice and a little salt and pepper.
As for my salad, I sliced half a jicama, half a cucumber, and 1 mango and dressed them with the juice from half a naval orange and a tablespoon of olive oil. This salad was very refreshing.
I don’t know what went on in my head when I contrived this idea – perhaps when I was sipping my green tea while eating a chocolate croissant thinking how great green tea and chocolate taste together.
This loaf (more like cake) was super moist, chocolatey, and complex with the subtle note of green tea.
What You’ll Need
Directions
1)Preheat oven to 325 degrees Fahrenheit.
2)In a medium-sized bowl, sift together flour, baking soda, baking powder, salt, and ground cinnamon.
3) In another medium-sized bowl, beat eggs, sugar, oil, and vanilla. Add green tea and orange zest and stir until well combined.
4) Add chocolate chips and stir with a wooden spoon until incorporated in entire batter.
5) Put batter in pan and bake for 45-60 minutes. The loaf is done when you can insert a toothpick in, and it comes out clean.
I hope you enjoy this as much my parents and I did!
Look at all the chocolate chips!
Omelet, yogurt with strawberries and honey, orange juice, and green tea. All I need are some blueberries (to get red, white, and blue in the shot)!
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