Hi Everyone,

I’m back from a hiatus of blogging but I want to bring this bad boy back.

I’m kicking it off with a great new smoothie recipe that I read about from Kimberly Snyder, nutritionist to the stars, and have been drinking it for the past 3 days for breakfast. It looks like a lot of work but only takes 10 minutes from start to finish!

I love this girl, her book just came out and I have been reading up on the Beauty Detox Solution, I highly recommend it!

For lunch today I made this awesome bowl of goodness, I got this recipe from the lovely Aaryn Leineke and added a tiny twist. It took me only 5 minutes to throw together as I already had some cooked quinoa in the fridge:

Recipe:

Start with your base of 1/2 Quinoa – Heat that in the microwave

Toss it with 1/2 mixed greens or any lettuce and dressing (Mine had a miso dressing)

Top with:

Grated Carrot

1/2 avocado

Pickled Ginger

1/2 chopped bell pepper

Few chopped kale  leaves

Dried seaweed (I bought this at TJ’s, its salty and delicious and only $.99!)

1 chopped persian cucumber

Enjoy!!!

I went to this new restaurant with the girls the other night and instead of being a yelper, I thought I’d post my short review here.

Brick and Bottle, Corte Madera, CA

Food – Mediocre and small portions

Service – Below average

Ambience – Olive Garden like

I think after a few more months of this place working out the kinks, it might be worth checking out again but for now, I’ll stick to cooking at home and never veering from the Buckeye if I’m going to dine out in Marin!

Ty and I make this almost weekly. I love making a dinner that we split duties, its way more fun and goes all that much faster.

This is a really easy and fool proof meal that tastes great too, how can you beat that?

We marinade the salmon in Soy Vay Teriyaki sauce, bbq it and while that’s happening saute up some kale and bake some TJ’s sweet potato fries – we are addicted to these. They come out really crispy because are battered with tempura.

Loving salmon these days, gotta get your omega 3’s! Bon Appetit!

For Valentine’s Day this year, we received a very generous gift of a new waffle maker. My old waffle maker had a great little life but it came to an end and I wasn’t ready to say goodbye. I had Ty try and fix it a few times and finally he said that I needed to call it quits and move on. Don’t ask, its weird, I know, but it wasn’t easy and I was attached. It happens and it happens to appliances in my world. Until this lovely new iron came into our lives. I broke it in you’ll remember over Valentine’s weekend but that waffle didn’t compare to the one that I recently discovered.

These bad boys get your weekend started right and we’ve made it a little weekend ritual.

Game

Set

Match

Check out this recipe, I got it off one of my favorite blogs, Orangette:

A Great Make-the-Morning-of Waffle

Adapted slightly from the “Waffle of Insane Greatness” recipe

The original version of this recipe calls for 1 cup milk or buttermilk, but I split the difference and use ½ cup of each. The texture of the batter was lovely, and I liked the slight tangy quality of the waffles, so I’d recommend that you try the same course of action.

Also, this waffle works in any kind of waffle maker.

¾ cup all-purpose flour
¼ cup cornstarch
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. table salt
1 ½ tsp. sugar
½ cup whole milk
½ cup buttermilk
1/3 cup vegetable oil, such as canola
1 large egg, lightly beaten
¾ tsp. vanilla extract

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk well. Add the milk, buttermilk, vegetable oil, egg, and vanilla extract. Whisk to blend well, so that few (if any) lumps remain. Set aside to rest for 30 minutes.

Preheat a waffle iron. Follow your waffle maker’s instruction manual for this, but my guess is that you’ll want to heat it on whatever setting is approximately medium-high. My waffle maker has a heat dial that runs from 1 to 7, and I turned it to 5. There’s no need to grease the waffle maker.

Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.

Yield: depends on the size and configuration of your waffle iron

I just came across this photo, I had added asparagus to this pasta one night!

I’ve been making a variation of this pasta almost weekly. I got the recipe from Aaryn and her cousin, Lindsey. I try not to change it up too much because the original is so good and the best part is you can have it in about 10 minutes! But feel free to substitute for whatever vegetable is on its way out in your fridge.

Normally it calls for Arugula, chopped cherry tomatoes, garlic and parmesan cheese. Last night I added sausage because Ty wanted some meat and we didn’t have arugula so I used kale. The dressing is a light mixture of Olive Oil, Red Wine vinegar, and salt and pepper. Aaryn’s exact instructions are: let the garlic marinate in the red wine vinegar for a while.. then whisk in the olive oil and S&P.. make sure to use a good amount of both oil and vinegar to dress all the pasta.. then let the tomatoes marinade in the vinaigrette while the pasta is cooking.

I love this pasta because the salad is already in there, its really fast and tastes really fancy and fresh, this is a complete meal – no sides are necessary!

Kale is my favorite vegetable and I try to incorporate it into at least 3 meals a week. Last weekend I made kale quesadillas that were really yummy! Just kale and cheddar cheese, dipped into a little sour cream and srichia! Fast and delicious!

I sauteed the kale for about 10 minutes, chopped the tomatoes and garlic – placed those in a bowl raw and threw the noodles in some boiling water. Next I prepared the dressing and Ty grilled the sausages and chopped them up for me.  After the kale was done, I threw that in and topped with the steaming hot noodles which help wilt the kale a little more and soften the tomatoes and garlic enough to bring out their flavors! Next I tossed it with the dressing, and added salt and pepper to taste. We had a smidgen of parmesean cheese and also threw in some red chili flakes for some heat! If you are having a hunkering for extra carbs, we sometimes eat it with the Garlic Bread from TJ’s frozen section. If you haven’t tried it yet, I highly recommend getting some and buying 2 boxes, you’ll thank me. The stuff is…deadly…good. I almost wish that I  never discovered it.

Perfect weekday dinner and is great for leftovers for the next day! Thanks ladies for another great recipe!

First, I would like to give a shout out to Lydia. She said she missed my blog, I said I missed her and thus, I had to cook a mexican dinner. Wish you were here to enjoy these with me!

This might be embarrasing but its my 2nd time making a dinner entirely from the newsletter, Goop, by Gweneth Paltrow. But so far, I’ll tell you, GP, where she might not totally nail a role, she its it dead on in the kitchen. Which is surprising because she’s so skinny and  I would assume she lived off of water and grapes.

Heres the link to all of these recipes – http://goop.com/newsletter/86/en/

T money doing what he does best.

Fresh Pico de Gallo, oh man this stuff is amazing!

Guac, sans salsa. Amazing.

These beans were to die for. With two small steps, they really do taste SO much better and flavorful.

A very silly little prep cook, mainly prepping for food to hit the floor at any second.

Voila! Shrimp tacos!

Make these, they are super easy and taste like you might be on a vacation somewhere south of the border!