Saturday, August 13, 2011

Avocado-Watermelon Quinoa Salad

It's been dessert overload here, so how about a nice healthy recipe to start off your weekend?


Even though I know they're crazy good for you, I never feel like taking the time to cook whole grains. Things like barley and brown rice to spend forever on the stove, and I'm an impatient person...which is why if I'm going to cook a grainy side dish, it's likely going to be quinoa.

Plus, as you probably know by now (is it just me or has quinoa gotten super trendy?), it's packed protein, gluten-free and high in fiber. So who needs the long-cooking stuff?


Avocado-Watermelon Quinoa Salad
makes about 6 servings


Ingredients:
  -  1 cup uncooked quinoa, rinsed
  -  2 cups watermelon chunks
  -  1 large, ripe avocado
  -  juice of 1 lime
  -  sea salt, to taste

Cook quinoa on the stovetop by adding 1 1/2 cups of salted water. Bring to a slow boil, then reduce heat, cover and allow to cook until all water has absorbed, approximately 15-20 minutes. Fluff with a fork and set aside to cool.

Meanwhile, small dice watermelon and avocado. Once quinoa is cool, toss in pieces, generously squeeze in lime juice and add sea salt to taste. Serve chilled.


What I love about this recipe is that it's an incredibly simple way to dress up a basic grain. The combination of watermelon and avocado pairs well in taste and seems exotic enough to look impressive and unique. I had this with dinner several times this week, and it went best with a salmon burger- I can see it being a great complement to most seafoods!


What's your favorite grain? Do you ever take the time to cook them, or are you as impatient as I am?

Friday, August 12, 2011

Feature Friday: Philadelphia Phitness Pharmacy

Happy Friday night! This evening's featured blogger is...


Shannon, from Philadelphia Phitness Pharmacy!

Coincidentally, I've actually known Shannon for ten years now- she and I went to the same middle and high school, where she was a year above me! Though we weren't friends at the time, we reconnected through blogging earlier this year. Funny how that works, right?


Anyway, what I enjoy most about Shannon's blog is the way she leads a normal lifestyle with a commitment to health. She's constantly setting goals for herself and challenging herself to try new things, like cycling, yoga, open-water swimming and workout routines. The way she jumps in and always tries out new activities is super motivating- if she can commit to a triathlon, I can try a new class at the gym, right?

The other thing I like about Philadelphia Phitness Pharmacy is the way Shannon does a good job of balancing a healthy, active lifestyle with having fun. There's room for both salad and eating out, movie nights and exercise. Healthy living should add to your life, not take away from it, and I think that Shannon and Philadelphia Phitness Pharmacy are a great example of that!

What blogs have you been loving lately? Have you read any exceptionally good posts this week?

Raspberry-Glazed Peaches with Honey Cashew Cream

Man oh man, do I have a summer dessert recipe for you!!


Fruit is one of my favorite food groups; however, by itself I've always kind of felt it's a cop-out dessert. I love the stuff, but in order to satisfy my sweet tooth I need to have it alongside something a bit more rich.

Something like this fruity, syrupy sweet take on baked peaches, served with a heap of light, filling honey cashew cream.


Raspberry-Glazed Peaches with Honey Cashew Cream
(adapted from Food & Wine, makes about 10 servings)


For the peaches:
  -  5 large peaches, halved and pit removed
  -  3 tablespoons melted unsalted butter
  -  3 tablespoons honey
  -  1/2 pint fresh raspberries
  -  1/4 cup raspberry jam or preserves
  -  2 tablespoons water

For the cashew cream:
  -  2 cups raw unsalted cashews
  -  1/4 cup honey
  -  1/2 cup water

Place cashews in a bowl, cover completely with cold water and let soak, covered, overnight. Drain off excess water and thoroughly rinse cashews, then transfer to a blender with honey and water. Bland until all cashew chunks have dissolved and a creamy consistency has been reached.

Preheat oven to 425*F. Lay peaches flat side down in a baking dish prepared with non-stick spray. In a small bowl, combine butter and honey, then pour it generously over the peaches. Bake for 15 minutes, flipping once.

Meanwhile, in a saucepan over medium heat, bring raspberries, jam and water to a boil; stir until all raspberry chunks have dissolved. Strain into another bowl using a colander to remove large seeds, then pour mixture over peaches and bake for another 15 minutes, flipping once.  Remove from oven and serve warm with cashew cream and a few spoonfuls of glaze.


In my mind, this is the perfect summer dessert. Nothing is more reminiscent of this season than fresh peaches, and combined with the buttery raspberry sauce, it's pretty much incredible.


Also, this was my first time making cashew cream, and while the idea used to intimidate me,  I'm amazed at how easy and delicious it is. Generally this kind of recipe would be paired with a mascarpone or homemade whipped cream, but the cashew and honey flavors really complemented the peaches and raspberries and made for a more nutritious cream that's just as delicious.


Happy eating- and happy Friday!

What's your favorite fruit-based dessert? And what's one food you've made recently that intimidated you?

Thursday, August 11, 2011

I'm Usually Not a Crier

I cried watching this today. Three times.

http://youtu.be/Gc4HGQHgeFE

(The video won't load to the blog for some reason.)

No words, just watch it all the way through. I promise it will change your outlook on life at least a little bit.

Then, this afternoon I went to see The Help. 




I feel like I'm one of the few women in the country who didn't read the book, but the movie was incredibly powerful- funny, sad, thought-provoking and heart warming all at the same time. Again, I cried. Definitely worth your time if you've been thinking of seeing it.

(Honestly, I rarely cry in real life, but it's not uncommon for me to tear up in movies or reading books. I wonder what that says about me...)

Anyways, that's all I've got for tonight. Heading out with the 'rents for some drinks...I'm just that cool. Have a good one!

When was the last time you cried? Come on, we all do it sometimes.

Strawberry Champagne Slushies


When it comes to my beverages, I'm a huge fan of bubbles: sparkling water, soda (yes, I love the stuff), beer and champagne. Oh, champagne. I could give or take regular old wine, but add some sparkles to it and I'll happily drink the entire bottle in one sitting. Not that I've ever done that...

Another food I can down copious amounts of at once? Strawberries. Sweet, pink, refreshing...

Combine those two ingredients and you've got one lethal combination.


Strawberry Champagne Slushies
makes approximately six servings


Ingredients:
  -  1 16 oz container fresh strawberries, hulled
  -  1 750 ml bottle champagne or sparkling wine
  -  2 tablespoons honey

Begin by dividing bottle of sparkling wine; pour half into a blender, then pour other half into a large glass, cover and set aside in the refrigerator. Add strawberries and honey to blender and blend until all chunks have disappeared. Pour mixture into ice cube trays and freeze until completely solid. Once ice cubes have formed, remove them from the trays and return to blender. Add remaining champagne and blend until a thick, slushie consistency has formed. Pour into champagne glasses and serve.


Simple, sweet and summery. They're not overwhelmingly sugary, but have a slightly tart strawberry-champagne flavor with just a hint of honey.


Plus, they're hot pink. Does it get any more fun? They'd be perfect for any female gathering, like bridal showers or tea parties. Or you could just serve them to men, too, and enjoy the extras when they stupidly turn them down because of the color.


That's okay. More for the ladies.

Sparkling or regular wine? And what's your favorite girly mixed drink?

Wednesday, August 10, 2011

Closet Cleanout


I spent all afternoon doing a massive closet cleanout.


It’s something I do on a fairly regular basis, but I’ve noticed lately that every single time I have a tendency to keep a few items that I never wear. We’re talking stuff I’ve owned since before I had a driver’s license.

So, in the spirit of joining the “adult” world, I got rid of a huge pile of Hollister tank tops, cutoff mini-skirts, Forever 21 dresses and a substantial chunk of my jeans collection.


The jeans probably hurt the most. I had a few really nice pairs that I can barely pull over my thighs anymore, and while I do feel stronger and healthier than I did a few years ago, knowing how much I paid for that pile of designer jeans makes me cringe. But you know what? Most of them never really fit me that well, anyway, and it made me realize that spending a ton on certain brands just because they’re “in” is really stupid. I’ve only ever found one brand of shorts and pants that I actually feel comfortable in:



Yes, Abercrombie & Fitch.  Their jeans are all 50% off right now, so yesterday I stocked up on four pairs that fit me perfectly: two skinny, and two boot-cut. Now if only the smell and sound of that store didn’t give me a headache. And I wasn't the oldest person in the store by five years. Also, I still don’t understand how their models are advertising clothes without any on…

Anyways, I took a few bags of stuff to Plato’s Closet and got a pretty sweet return that paid for the new jeans, so I can’t complain.


And for the first time in years, I actually have extra space in my closet and drawers! Now I just have to resist the urge to refill them…

How often do you weed through your closet? What do you usually do with the castaways- sell them, donate them, give them to friends? And have you ever bought anything that didn’t fit, just because you liked it so much?

Chocolate Pie

Is it just me, or does pie seem inherently healthier than cake? 


I know, it really isn't. But for some reason the fact that it's a.) smaller b.) usually filled with fruit and c.) surrounded by a savory (crust) rather than sweet (frosting) component always makes pie seem...lighter than cake. That is, until you fill said pie with chocolate. And then it just becomes a million times better, healthiness be damned.

So when I stumbled across this recipe in Food & Wine this weekend, I knew I had to make it. Why isn't chocolate pie as popular as pumpkin or apple? This thing is mind-blowingly delicious!


Chocolate Pie
(adapted from Food & Wine)

  -  9" deep dish frozen pie shell
  -  1 1/2 cups sugar
  -  1/4 cup cocoa powder
  -  1/4 cup salted butter, melted
  -  2 large eggs
  -  3/4 cup evaporated milk
  -  1 teaspoon vanilla extract
  -  1 cup crushed walnuts or pecans, for topping

Preheat oven to 350*F. In a large bowl, beat together sugar, cocoa powder, butter, eggs, evaporated milk and vanilla. Pour mixture into pie shell and carefully transfer to oven (filling will be very liquidy). Bake for 40 minutes, then remove, sprinkle walnuts on top and return to oven for another 20-30 minutes, or until the pie is set everywhere but the center.  Cool completely before serving.


Like I said, mind-blowingly delicious. It's kind of like filling a pie shell with the richest, sweetest chocolate pudding imaginable. The top kind of turns into a crust to keep it all in and add texture, while the inside says gooey and smooth. And even if you're not a huge fan of nuts, I highly recommend using the walnuts- it adds a great crunch to such a silky dessert.


Plus, walnuts are good for you, so this pie really is healthy! See? I told you.


What's your favorite kind of pie? This might give my beloved strawberry-rhubarb a run for its money...though I should probably make one of those too, just to be sure...

Tuesday, August 9, 2011

Girl's Night

Healthy dinner:

Salmon burgers on honey-wheat bread + avocado, watermelon and quinoa salad
Feminine dranks:


Apparently there are fifteen "servings" in a bottle of SkinnyGirl. Lies.


"Yoga" amidst deep conversations:

Lauren can downward dog
(I suck.)

I can roll on the floor like a log.
Chocolate pie.


Slivers don't do it for me because I had some more when I got home.


Recipe to come tomorrow- goodnight!

What are the components to your ideal girl's night? (Or guy's night?)

Basil Avocado Smoothie

Avocadoes are one of my favorite vegetables (or fruits, technically), but for whatever reason I always kind of overlook them at the grocery store. They're so versatile though- last summer I was eating one practically every day, either in chocolate pudding or guacamole form.

Over the weekend, I saw someone with an avocado smoothie and was immediately intrigued. What could make a creamier smoothie than a 'cado? So when I was at the grocery store yesterday, I bought a few and blended up this drink, which I had today for breakfast.


Basil Avocado Smoothie
(makes 1-2 servings)


  -  1 large avocado, diced
  -  1 cup milk of choice
  -  1 tablespoon fresh basil, chopped
  -  juice of 1/2 lime
  -  2 tablespoons agave nectar
  -  4 ice cubes

Combine all ingredients in a blender or food processor and mix until smooth, stirring several times to make all avocado chunks are incorporated. Garnish with extra basil or lime and serve.


Super-duper creamy, filling and not too sweet. It tastes like a spiced-up avocado, not like a fruity concoction, which was more refreshing than your typical smoothie contenders.


Confesssion: I made this yesterday and left it in the fridge overnight. Don't do that if you're planning on serving it to anyone, because the color got quite unappetizing...still tasted good, though!


What's your favorite use for avocadoes? Do you ever use them in sweet recipes, or do you stick to the savory stuff?

Monday, August 8, 2011

Pesto-Stuffed Tomatoes

I believe I've already filled you all in on my dad's tomato garden obsession.

Well, those things keep growing twice as fast as we can even begin to eat them, so I've been looking for creative ways to use them up. And our basil plant is out of control as well, so we've had a surplus of that  lately too. So today's concoction?



Pesto-Stuffed Tomatoes
  -  3 cups fresh basil
  -  1 1/2 cups walnuts
  -  4 cloves garlic
  -  1/2 cup parmesan cheese, plus extra for sprinkling
  -  3/4 cup olive oil
  -  6 small tomatoes
  -  salt and pepper, to taste

Preheat oven to 350*F. Use a food processor to combine basil, walnuts, garlic and cheese until no chunks remain. Slowly pour in olive oil until a creamy texture is achieved. Remove stems of tomatoes and cut in half lengthwise, then use a melon baller to remove seeds. Fill each tomato half with pesto and sprinkle with extra cheese, salt and pepper. Place tomatoes on a cookie sheet lined with tinfoil and prepared with cooking spray, then bake for approximately 15 minutes, or until tomatoes are soft and cheese has begun to brown. Allow to cool for a few minutes before serving.


Since pesto and tomatoes are two of my favorite summer foods, I absolutely loved the combination of the two together.


I ate the "ugly" one that was falling apart straight from the oven, then had another on top of a salad with dinner tonight. All the pesto kind of fell out and acted as dressing for everything else...amazing.


These would also be great as a party appetizer or first course. They smelled incredible coming out of the oven and made the kitchen basil-scented all day.


Well, until I whipped up about five more recipes. But that's for later...

I know I've asked this before, but since it's constantly changing, what's the last thing you cooked? How did it turn out?

Unplugged

I didn't spend a second on a computer this weekend. I loved it.

Don't get me wrong, I love my computer. I love blogging. I love creeping on Facebook and scrolling through posts on my Google Reader. But recently that loving relationship became somewhat of a love-hate one, so I used a weekend trip I took as an excuse to leave my MacBook and DSLR at home and focus on just doing whatever came my way.

It was awesome, and made me realize that I should "unplug" a bit more often. I'll be the first person to admit that I'm a little too reliant on technology at times, and while it's a useful tool, I never want to feel like a slave to my computer. This weekend made me realize that it's not the end of the world to spend a day without checking a million websites...in fact, I might be a little more relaxed because of it. Plus, getting away from blogging for a few days made me way more excited to come back to it with new recipes and other ideas. So I hope you all enjoyed your little break from me.

Now I'm off to the grocery store to restock the fridge and pick up ingredients. My parents are helpless when I'm gone...

Do you ever "unplug" and spend a day or two away from technology? What websites do you check daily?

Sunday, August 7, 2011

Guest Post: SnackFace

Hi everyone! Tonight's post comes from one of the most fabulous bloggers out there: Kailey from SnackFace. She's sharing one of her best posts, which is one of my all-time blogworld favorites. Enjoy!


* * *

 Hello, loves!
Monday afternoon, between hours of researching fitness, health and Twitter applications, I drove down to the heart of Cincinnati. The same shaky excitement my body falls prey to for every audition I have ever had (and maybe will ever have) took hold. I am certain I wasn’t shaking because of the circling around Vine Street and East Sixth Street until I found The Cincinnatian Hotel. Directions have never been my forte.
Instead of dealing with metered parking, I handed over my keys to a kind valet and strolled into the hotel for an audition. I wouldn’t normally use my lunch break for anything other than food, but when Bumble and bumble holds a casting in Cincinnati–of all places– I absolutely have to go.
I hurried to the end of the line and waited my turn for three minutes with the casting directors and photographer. With approximately 20 models in front of me, what else was there to do other than to observe? Not much.
This is the part of auditions or open calls for modeling and acting jobs that is the worst. This is the part that allows for weakness, also known as comparison. During some of my first auditions, the waiting is what made or broke my energy for my audition.
I’d stand in line and think:
She’s prettier.
She’s thinner.
She’s younger.
She’s cuter.
She’s taller.
She’s wittier.
She’s smarter.
Lately, bunches of lovely young women have been writing emails asking me, “Kailey, how can I become more confident?” I rarely have one sole answer for them, but there is an underlying key to believing in yourself:
You have to change your language.
After attending auditions for several years now (mind you, it hasn’t been hundreds of auditions), my mindset while standing in line has changed. I now know that when attending a casting, you’re either “it” or you’re not. It has nothing to do with you. It’s the casting director’s taste that affects the choice more than anything. So Monday afternoon, I watched the girls and women in line with me. And this time around, I subtracted the -er.
She’s pretty.
She’s thin.
She’s young.
She’s cute.
She’s tall.
She’s witty.
She’s smart.
Do you see what a significant change the removal of -er makes in the statements? The power of the suffix -er is immense. Instead of a list of comparisons with the implied, “She’s prettier than me,” there remains merely a list of non-threatening observations. “She’s pretty.” Good for her. She is! I can’t argue with that.
I also stop putting myself down when I say, “She is pretty,” rather than, “She is prettier.” Comparing is something that seems insurmountable. Will humans ever stop the comparison game? I’m not sure. But I do know and believe that if youwant to stop, you have to power to stop. When you refuse to compare yourself to others–even your competitors– you allow yourself to see clearly what is exquisite about you.
I left The Cincinnatian Hotel feeling confident about the time I spent with theBumble and bumble team. They may not choose me to be the face of the brand, but I refuse to feel bad if that is the way it turns out. There is a different flavor of pretty, thin, young, cute, tall, witty and smart that they wanted. At least I know I’m always the face of my own brand: Kailey the SnackFace.
Always remember: There is only one of you. No one else is the miraculous combination of adjectives, nouns, pronouns, adverbs and verbs that you are. Change your language to suit yourself. There is only one of you–and you better love the shit out of her.
Ciao for now,
Kailey
How are you with comparisons? Is it something you’d like to work on?

Having Your Cake and Eating It Too

I wrote this as a guest post for Peanut Butter Fingers a few weeks ago, and it seemed to get a good response. I’m a strong believer that there’s room for even the “unhealthiest” of treats in any diet and exercise plan. I can’t go through a day without having something sweet, whether it’s just some dark chocolate or a decadent hunk of cake with gobs of buttercream frosting. Sometimes, though, it takes a little compromise and planning to enjoy my daily desserts without the sugar rush- so here are my five tips for having your cake and eating it too!


1. Pick what’s “worth it” to you.
             Prepackaged foods taste good. There may be a few “junk foods” you abhor, but for the most part we all enjoy the taste of M&Ms and potato chips. Depriving yourself of these things completely is not only unrealistic, it’s just plain silly! The key is figuring out which foods you really love, and which you just like. For instance, I love me some cupcakes or candy, but I find it easier to pass up the salty snacks and dips. So, whenever I’m in a situation in which both these food groups are available, I’ll choose something healthier in place of the chips- like crudités and hummus or mixed nuts- and go all out on dessert.


2. Learn to make your favorite foods at home.
            If you love cookies or nachos, why not try making them in your own kitchen? Making your own treats not only saves money, but it also allows you to control exactly what goes into them. Search the internet for some recipes, try a few out, and determine which measures up to your expectations. Try using some healthy substitutes, like whole grains instead of refined flours or natural sweeteners instead of white sugar. It’s a great way to get creative, improve your cooking skills and satisfy your cravings! 


3. Listen to your body.
            I still struggle with this personally sometimes, but I do strive to listen to my body and what it’s telling me whenever I sit down to a meal or snack. Sometimes it’s hard not to eat an entire slice of cake if it’s sitting in front of you (I’ve definitely done it!), but remember that there are no prizes awarded for joining the clean plate club- unless you count a stomachache as a prize. Conversely, if you’re genuinely hungry for something, don’t feel guilty finishing it. Deprivation only leads to overeating in the long run. Which brings me to my next point…


4. Have something small every day
            One of my biggest secrets to maintaining a healthy diet is to make sure it’s not too healthy.  By allowing myself a treat or two per day, I know I can always have the things I’m craving.  Personally, I always go for a serving of dark chocolate alongside some fruit for dessert! A healthy lifestyle isn’t all or nothing- it’s about balance. We’ve all heard that a thousand times, but it’s true: integrating little indulgences into every day life reminds us that there are no inherently “good” or “bad” foods. It’s the big picture that counts!


5. Have no fear.
            There will always be occasions where you eat until you’re stuffed- for me, it’s any time there’s a dessert buffet. But feeling guilty after overeating gets you nowhere. Instead, handle the situation in a positive way.  Go for a walk after dinner. Eat a big salad for lunch the next day. Stop letting what you eat have power over your emotions. The only way you can truly “have your cake and eat it too” is to learn to enjoy what you’re eating- whether it be chocolate or carrots!

What are your tips for "having your cake and eating it too?" And what's your proverbial "cake"- the not-so-healthy food you can't live without?

Saturday, August 6, 2011

Guest Post: Clean Eating Chelsey

Hope everyone is having a great weekend so far! Tonight's post comes from Chelsey at Clean Eating Chelsey, a great blog friend that I was fortunate enough to spend a few days with in NYC several weeks ago. Enjoy her recipe!


* * *


Hi Une Vie Saine readers! I’m Chelsey and I blog over at Clean Eating Chelsey.

If I look familiar, that is because I spent a fair amount of time last month gallivanting around NYC with Gabriela! There’s a good chance you don’t know me, though, and in that case, allow me to introduce myself!
1.   I have one child, who has four legs and name is Charlie. He is basically the love of my life (but don’t tell the Husband).
2.   I am an elementary school teacher who is sadly counting down the last few days of my summer break before the next school year begins.
3.   I am sarcastic – like extremely sarcastic. Some call it a defense mechanism, I call it a great sense of humor.
4.   I enjoy running, baking, cooking, and a good sangria in the summer time.
Okay, I feel better now that we are much more acquainted.
One of the most fun parts about being a food blogger is the amount of recipes I have made and acquired in my cookbook over the last 14 months of my life. I have tried a lot of recipes out for myself – some that were successful and others that were full on failures. The bad part about being a food blogger is I rarely make the same recipe twice – sometimes for new blog content, but mainly because I forget about my old recipes very quickly.
There are a few recipes, however, that absolutely cannot slip my mind due to their awesomeness. One of them is Creamy Pasta Primavera, which I made earlier this spring.
It is a recipe that calls for great summer vegetables that I am sure you have (one too) many on hand at the moment. Why not use them up in this great pasta dish?

Creamy Pasta Primavera (serves 3-4)
·     4-6 ounces brown rice elbow pasta, dry
·     1 batch cream sauce
·     3/4 cups frozen peas
·     1/2 red onion, sliced in thin wedges
·     6 cremini mushrooms, sliced
·     1/2 zucchini, sliced thickly and halved
·     1/3 cup sun dried tomatoes
·     1 tbsp. olive oil
·     1/2 tsp. granulated garlic
·     1/2 tsp. basil
·     1/4 tsp. oregano
·     salt and pepper to taste
Directions: Begin by bringing water to a boil in a medium sized saucepan for the elbow pasta. While waiting for the water to boil, cut up your vegetables and place in a large stir fry pan (with the exception of the sundried tomatoes) with 1 tbsp. olive oil. Heat on medium high heat, stirring frequently for ~5 minutes. Add spices, lower heat, and cover. Continue heating until vegetables are tender. When the water comes to a boil, add your pasta and cook per the directions on the package. While the pasta is cooking, whip up your batch of cream sauce. Once the pasta is tender, drain the pasta, add your vegetables and cream sauce – stir to coat and add sun dried tomatoes on top.
One of the best parts about this dish is that it can be modified to the ingredients you have on hand! Don’t have zucchini? Use eggplant! No mushrooms? No problem! Using up all the summer produce I have from my garden can be a feat, so I am glad I have a go to recipe like this pasta dish to use some of them up!

I hope to see you soon over at Clean Eating Chelsey!

What's your favorite pasta dish? And what's one recipe you've created that you use over and over?