Raise your hand if spring break is not going as you had planned... everyone, ok, that's what I thought. I was talking to my Grandma (on the phone), and she said, “in all my 80 years of life, I have never experienced anything like what is happening now.” The world has stopped. Flights have been canceled, schools are online, restaurants are closed, beaches and parks are closed and the Kennedy Expressway is WIDE open (I promise, that NEVER happens!) I found myself looking through an endless stream of photos from spring breaks of the past and checking the weather hour by hour for some kind of sign that spring was going to join us when it hit me. What are the flavors of “spring break?” Why can’t I at least recreate one of the 5 senses of Spring Break? Is it, fresh pineapple by the beach? Or coconut water straight from the coconut? Or strawberry daiquiris? Check, check and check! I got to work and created the easiest and most delicious Spring Break Smoothie! I promise, if you sip it slowly enough, lay your beach towel down and sit by the window (add sunglasses for effect) and close your eyes, you’re ON THAT BEACH! I know it’s not my normal, prepare for your week ahead, recipe. BUT, this will hopefully bring you some sunshine on a cloudy day. Enjoy!
Ingredients (smoothie for one)
1 cup of canned coconut milk
1 cup of fresh or frozen pineapple
½ cup of frozen strawberries
2 ice cubes
This recipe is dedicated to my chocolate loving best friend, Traci. I have countless fun memories of Traci and I going to chocolate shops in college together, sharing chocolate desserts at the Walnut room, drinking sipping chocolate on our yearly reunions and making chocolate desserts in our college apartment kitchen. When we were in Portland together this fall, I was wandering around alone and I found THE BEST chocolate shop. It was wall to wall chocolate!! I wanted to create this recipe for Traci to eat for breakfast during her birthday week. I wish we didn't live so far way so I could make this for her on her on her birthday morning, just like the good old days when we lived together. (Happy Birthday Traci!) I hope you all enjoy this super easy Chocolate Lover's Oatmeal!
1 Tbsp cocoa powder
½ cup steel cut oats
2 + 1/4 cups of unsweetened non dairy milk
½ tsp vanilla
2 tsp maple syrup (or to taste)
1 small square of dark chocolate (optional, but amazing)
Directions (makes two servings)
I have a very fond memory of going to Chicago with my cousins from Arizona, my sister and my mom and grandma a few years ago. We stopped at Eataly and enjoyed an Italian lunch and then wandered around the sweets floor. We happened upon a drink that featured basil and blueberries and I never forgot how refreshing and energizing that made me feel. I decided to recreate it at home and have been making it ever since for a healthy source of immune boosting antioxidants. I usually make this in the summer when I have an abundance of fresh basil in my garden and when fresh blueberries are in season, however, in light of the Coronavirus and flu that have us all feeling panic, I thought that it would be a good time to share this tonic. Blueberries are some of the most nutrient dense berries and I love using wild blueberries because they are even richer in antioxidants!! (see article)
Even though most of us are not headed into our normal work routine this week, I thought I it was still important to share a recipe in hopes that it could be helpful for your week(s) ahead at home. Taking care of our bodies is so incredibly important during this time of uncertainty. Stay healthy everyone!
Ingredients (makes one tonic)
1 cup fresh or frozen wild blueberries
¼ cup packed fresh basil leaves
Juice from ½ of a lemon
1 cup of filtered water
2 ice cubes
Place all of the ingredients in a high speed blender and blend on high until juice like consistency is achieved. Enjoy immediately or assemble in the evening, store in the fridge and re-blend in the morning.
My first memory of cooking, with my now husband, is of him making his Thai Curry pizza creation for me. He showed such pride in this dish and the results were incredibly yummy and unique. Think, stir fry + crispy crust pizza!! The key to achieve the crispiest crust is to slide the parchment lined pizza off of the pan (but keep it on the parchment) and directly onto the oven rack. This creates the crispiest crust EVER and perfectly stands up to the heavy toppings on this pizza. We make our own crust from a recipe in a cookbook Bill has had since college, but you can easily get fresh store bought dough from Trader Joes or Whole foods with the same results! We hope you enjoy this crispy, Make ahead of Monday creation by my favorite Chef Bill!
Fresh raw Pizza dough enough for two pizzas
1 block of extra firm tofu chopped into small cubes
1 T sesame oil
Salt & pepper to taste
1 T avocado oil
2 cloves of chopped garlic
2 T of chopped fresh ginger
I head of broccoli chopped into medium sized pieces
1 red bell pepper chopped
1 LB baby bella mushrooms sliced
1 bottle of Thai Red Curry sauce (We used Trader Joe’s brand)
3 green onions chopped
Toasted sesame seeds
I am a music teacher, professional musician and a vegetarian. I created this site with the mission to share recipes that make life a little more organized, and enjoyable!