Tag Archives: seasonal produce

Watermelon Salad with Avocado, Feta, Mint and Pomegranate Dressing

2 Jun Watermelon Salad with Avocado, Feta, Mint and Pomegranate Dressing

Whew!  The blog has been silent for quite sometime, but I have a good excuse…

We packed up Baby Bird for her first international jaunt to Paris and Ireland (Yes, I realize that it sound weird to list a city and then a country as separate destinations, but I figured it was easer than listing every town we visited in Ireland!) where we all ate entirely too much bread and cheese for 15 days.  But we ran it off…

The Hubs on a morning Paris run

The Hubs on a morning Paris run

The Hubs completely dominating The Cliffs of Moher

The Hubs completely dominating The Cliffs of Moher

International travel even has a way of making ME look like a competent runner

A little run through The Burren- International travel even has a way of making ME look like a competent runner

So I guess we sort of had baguette immunity since we were running.  That’s a thing, right?

We’ve only been home a few days- we are currently struggling to get a toddler back on the correct time zone… YIKES!- and I’m trying to keep things simple, so when we got an invite to a friends house for dinner* I went with my very favorite, super simple summer combo of watermelon and feta for our addition to the fete.  Just to be fancy, I jazzed it up with avocado, mint, and a pomegranate simple syrup that were still all very easy but felt slightly elevated.

To be clear, this is the salad that will accompany me to all gatherings in the next few months.  So if you invite us over, don’t you add this to your menu and then expect me to arrive with a berry crostada embellished to look like the American flag.  You’ve been warned!

Okay, okay… if you ask really nicely, I’ll still show up with a patriotic dessert.

But you better have plenty of watermelon salad!

 

*If you invite people over for dinner after they’ve been out of town with a toddler for awhile, you are totally awesome.  Chances are anyone traveling with kids is exhausted and looking for any excuse to not have to cook a meal at home… and then clean it up!

Watermelon Salad with Avocado, Feta, Mint and Pomegranate Dressing

Watermelon Salad with Avocado, Feta, Mint, and Pomegranate Dressing

  • about 1 lb watermelon, cut into 1/2 inch cubes
  • 2 avocados, cubed
  • 6 oz solid feta, cut into 1/4 inch cubes
  • 2 sprigs of fresh mint
  • 1 cup unsweetened, pure pomegranate juice
  • 1/4 cup organic sugar
  • 1/4 cup maple syrup

In a small saucepan, bring pomegranate juice, sugar, and maple syrup to a simmer and reduce to form a thin simple syrup.  Set aside in a container to cool.

Layer watermelon, avocado, and feta in a large serving bowl.

Pick the mint leaves from the springs and chiffonade.  Sprinkle leaves across the top of the feta layer.

Serve with dressing on the side (the most attractive presentation) or toss with simple syrup dressing just before serving.

 

#BetterGoodThings: Mac and Cheese Makeover (Complete with Cauliflower, Squash & Kale)

21 Mar #BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

#BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

This month for Better Good Things, Evin and I decided to better up (that’s a phrase now… I’m totally making it a thing) mac and cheese.  Apparently her kids are addicted to the orange stuff from the box, and even though baby Bird can’t eat much of the boxed stuff (Because soy.  And because NO.) besides a few types of Annie’s, she was introduced to a version she could eat while she was staying with grandparents and was apparently on a major mac and cheese jag during her trip.  So much so that when she came home she asked for it at every meal.  Every single one.

Now, I shouldn’t pretend that N has never had boxed mac because she most definitely has indulged.  On oh-so-overwhelming toddler days I have on occasion broken out the Annie’s mac and tried to make myself feel better by lacing it with non-gmo corn, peas, and diced carrots.  She is partial to the one with the oozy, Velveeta-esque cheese that really freaks me out.  I get it… the texture is smooth and creamy… but cheese that oozes out of a pouch?  That shouldn’t happen.

But did I mention that I totally understand her love for the oozy cheese?  After all, I secretly binge eat queso in the closet.  Not often…. but sometimes.

I had almost decided that soy free pseudo-cheese could be our private, dirty little mother-daughter secret until my mom told me she had heard rumblings that you could make your own “processed cheese product” that was actually made with real ingredients.  After much poking around and experimenting, I settled on a recipe I’m quite pleased with based on the one developed by Cristina at An Organic Wife.  She is an awesome, real-food guru so I urge you to check out her purist version at the link.

I’ve used this “real-veeta,” as I’ve come to call it, in a less cheesy mac and cheese packed with veggies that doesn’t lose any of it’s cheese depth or flavor.  It also bares that beloved day-glow orangyness… NATURALLY.

#BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

So much orange food…

You may look at the turmeric and nutritional yeast and think “Hmmm… those a weird for mac.  My kids won’t eat it.  I’m skipping those!”  Be forewarned, that will dramatically change the color, depth, and flavor- and your kiddos will call your bluff.

The kale and turkey bacon on top are the icing on the cake and add a satisfying crunch and bite.

Trust me on the orangey goodness.  The flavor, texture, and color are there.  Your kiddo wont be the wiser of the fast one you just pulled!

#BetterGoodThings- Homemade Real-veeta (Velveeta) made with whole food ingredients

It’s a beautiful nightmare, y’all! Whole food block-o-cheese…

Homemade Real-veeta

(following An Organic Wife‘s proportions)

  • 1 cup sharp cheddar cheese, shredded
  • 2/3 cup monterrey jack cheese, shredded
  • 1/3 cup gruyere cheese, shredded
  • 1 package gelatin (2 tsp)
  • 2 tbs water
  • 1 1/2 tbs nutritional yeast
  • 2/3 cup organic whole milk

Directions: In a small bowl, sprinkle gelatin over water and allow it to bloom for five minutes.

Add shredded cheese to a powerful blender or food processor (I used my Vitamix) and sprinkle in nutritional yeast. Line a mini loaf pan with parchment or plastic wrap.

In a small saucepan, bring milk to a boil, whisking constantly to prevent scorching.  Remove milk from heat once it reaches a boil and whisk in gelatin mixture until smooth.  Pour immediately into blender and process until smooth.  Pour cheese mixture into mini loaf pan.

Refrigerate for at least three hours.

#BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

Made-Over Mac and Cheese

  • 1 block of homemade real-veeta, cubed
  • 1/2 a head of orange cauliflower, cut into florets
  • 1 5 oz bag of frozen, cubed butternut squash (defrosted)
  • 1/3 cup whole milk
  • 2/3 cup monterrey jack/cheddar cheese mix, shredded
  • 1 tsp turmeric
  • 3 tbs nutritional yeast
  • 1/2 a bunch of curly leaf kale
  • 1 tbs butter
  • 1tbs olive oil
  • salt
  • 1/2 a bunch of kale
  • turkey bacon, cooked and diced
  • 2 cups pasta

Directions: Preheat oven to 350 degrees F.

Prepare the kale to bake. Rinse and dry very well. Cut leaves from stem and tear into small pieces.  Toss kale pieces with with olive oil, 1 tbs nutritional yeast, and a generous pinch of salt and spread into a single layer across a baking sheet.

Reduce oven temperature to 300 degrees F and bake the kale for 15 minutes.  Toss kale, rotate, and return to oven for 12 more minutes.  Check the kale for dehydrated crispness before removing from the oven.  Return from oven for one to two minutes if needed, watching carefully, to ensure they are crisp but not browned.  Gently remove to a bowl to cool completely.

Raise over temperature to 375 degrees F.

In a small pan, saute the butternut squash in the butter to slightly caramelize the surface.

In a steamer basket, steam cauliflower florets for 5-7 minutes until soft but not mushy.  Add both the cauliflower and butternut squash to a blender or food processor.  Add salt to taste (about 1 tsp was good for us), 2 tbs nutritional yeast, and the milk and puree.

Bring a pot of water to boil.

Pour puree into a medium saucepan over medium-low heat and add cubed real-veeta and 1/3 cup shredded cheese stirring to melt.

Add pasta to boiling water and cook to al dente according to the instructions.  Drain pasta and add immediately to the cheese sauce, removing from heat.

Pour pasta and sauce into a 3 quart baking dish and sprinkle with remaining cheese.  Bake for 10-15 minutes or until top is golden and bubbly.

Remove from oven and serve warm, topped with bacon and crispy kale chips.

Hankering for even more mac?  Check out Evin’s take right here.  She gussies her mama version up with Sriracha… oh the goodness!

#BetterGoodThings- Mac and Cheese Makeovers

#BetterGoodThings: Colorful Veggie Bars

20 Feb #BetterGoodThings- Colorful Veggie Bars

This month for Better Good Things (on the Third Thursday… because Evin loves alliteration!) Evin, the mama in charge at Food Good Laundry Bad, and I decided to tackle a recipe that makes its rounds pretty frequently on Pinterest and holds a place near and dear to my heart.  Sometimes it’s called “veggie pizza”… sometimes “veggie bars”… but it always shares some commonalities- ranch dressing, mayo, and icky supermarket crescent rolls.

When I was little, my mom used to make this as one of her go-to potluck appetizer recipes.  It was oh-so yummy and stands as a fabulous nostalgia food for me but- despite the veggie variety on top (my mama used to do stripes of diced carrot, cauliflower, on broccoli)- it’s been a no-no in our house given the traditionally super-processed base ingredients.  Which means this one was destined for a makeover…

At first glance, it probably seems like the first thing to go should be the canister of crescent roll dough- I know that is the first thing Evin axed on her end- and that was my plan as well (because homemade crescent roll dough does sound like a fun baking adventure) until I happened on a serendipitous discovery… my favorite “cheat” brand of ready to bake goods –Immaculate Baking– makes crescent roll dough.  The best part is that a roll of Immaculate crescent roll dough is only $4.95 at Whole Foods making it $0.05 less than the $5 cap for specialty ingredients that Evin and I set for Better Good Things.  The grocery gods are smiling upon me!

#BEtterGoodThings: Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

For the most part, the rolls of crescent roll dough you purchase at the supermarket contain soy (tons and TONS of soy), red 40 (which has suspected links to cancer, ADHD, and allergies/irritants), and tertiary butylhydroquinone- a form of butane used as a preservative with links to tinnitus, asthma, ADHD, nausea, stomach cancers, and interruption to estrogen levels in women.  No biggie, right?  My lovely friends at Immaculate Baking leave out all of those nasties!  And just to be clear, they’re not really my friends… they just make a great product that is a better choice for my family.  Which makes them feel like family!  Full disclosure… this product does contain canola oil which is not my favorite choice, but here and there I excuse it in the name of brief and infrequent convenience.  And because I had a stomach virus last week which morphed into a cold this week and I just can’t imagine having to work through the rise and rest periods for yeast dough at this moment!

But if you’re standing firm on no canola oil (because you probably should), check out Evin’s Real Food Veggie Pizza that totally boycotts dough-in-can…

#BetterGoodThings- Real Food Veggie Pizza

Regardless of your crust choice, jump on board with me for my ranch dressing better choice-  In place of the usual ranch dressing topping (soybean oil, phosphoric acid- lowers bone density, calcium disodium EDTA- can cause kidney damage…) I opted for a kale pesto-esque spread made with cream cheese.  Want to keep it vegan?  Forgo the cheese; up the kale content; and add some olive oil, nuts, nutritional yeast and a pinch of salt!

#BEtterGoodThings: Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

(Note: This images show a half portion of the recipe I below)

Instead of doing my mama’s standard veggie stripes so beloved from my childhood, I tossed the veggies together so that no one has to miss out on any goodness.  The purple cauliflower?  A total essential in our house!  Not only does it look simply gorgeous, but it is also a surefire way to get my little girly girl to down veggies on even the pickiest toddler days!  (Need a go to girly snack? Pink hummus dyed with beet juice served with purple cauliflower for the win!)

#BEtterGoodThings: Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

If you’re like me and have a fridge stuffed with veggie leftovers that constantly need using, having a roll of family friendly crescent roll dough on hand could help you create and easy meal out of those leftovers by customizing the toppings.  Even better- it’s one of those meals that feels like an art project for little hands which can be a huge lifesaver on fridge cleanup day.

Sometimes playing with your food is such a good decision!

#BetterGoodThings- Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

Colorful Veggie Bars

(In the pictures above, I reduced my recipe by half to make a manageable size for just us three… the recipe I’ve included here will make an entire jelly roll pan worth which is perfect for take along snacks for your next playdate or extended family game night… or just a bigger family in general!)

Ingredients:

  • 2 rolls of Immaculate Baking crescent rolls
  • 8 oz organic cream cheese
  • 6 oz parmesan cheese
  • about a half a bunch of kale, ribs removed and torn into small pieces
  • 2 tbs plain kefir
  • 2 large garlic cloves
  • 1 1/2 cup purple cauliflower florets
  • 1 1/2 cup broccoli slaw
  • 1 cup cherry tomatoes
  • 1 yellow bell pepper

Directions:

Preheat oven to 350 degrees F.  Line a jelly roll pan with parchment paper.  Roll the crescent roll dough out to cover the pan and press seams together.  Bake for 12 minutes.  Remove from the oven to cool.

In the bowl of a food processor, pulse the kale and garlic together they form a paste.   Add cream cheese, parmesan, and kefir and pulse to an even, spreadable consistency.  Spread kale mixture on the cooled crescent roll base.

Finely dice the cauliflower, tomatoes, and bell pepper.  Toss with the broccoli slaw and sprinkle evenly across the kale spread, pressing lightly into the spread to keep in place.

Slice with a pizza slicer and serve immediately. Or store in refrigerator in layers separated by parchment.

Homemade Gummy Hearts

26 Jan Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

We’ve got a toddler in the household, so our home runs on the currency of stickers, kale chips, and fruit snacks.  The Hubs hates stickers.  They end up on everything and are a beast to peel off of the tile after he unknowingly grinds them in place on the way out the door for his 5 am run.  I have fingernails, so stickers aren’t my adversary.  I, on the other hand, am opposed to fruit snacks.  Even the organic, naturally flavored ones are just concentrated nuggets of sugar- and that’s not even visiting the food dyes and preservatives in  the supermarket variety.  (Why are these things called “fruit snacks” anyways?  Let’s be real.  Actual fruit- fresh or dried- should be called “fruit snacks” and everything else should be correctly labeled as gummy treats.)  But Baby Bird love both stickers and fruits snacks, so there aren’t getting eliminated- we just needed to find a way to make them better!  Happily, I discovered this homemade gummy bear recipe from Taralyn over at Undressed Skeleton and was eager to give it a try.

Since Baby Bird loves Valentine’s Day and we are on a heart shaped treats kick at our house (check out our amazingly healthy heart shaped cherry kale pops), I though it would be fun to make little gummy hearts that we could also use as better snacking options to give to friends in place of the go-to red dye 40 laden store bought treats (I’ve totally got my good friend Evin and her struggles with food dyes on the mind).  We stayed pretty true to Taralyn’s recipe and the results were fabulous- sugar free gummy treats packed with fresh fruit!

We had lots of great local citrus on hand thanks to our CSA box, and it was nice to intimately know the source of our ingredients!  We had lots of oranges, Meyer lemons, and lovely key limes so I opted for a citrus medley for the strawberry snacks (1/2 cup orange juice, 1/4 cup key lime, 1/4 Meyer lemon) that would be delightfully tart next to the banana snacks (made with a bit of orange juice) with would naturally be very sweet.

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

The process is insanely simple- simmer the fruit, juice, and -in the case of the strawberry snacks- local honey until very soft.  We opted for local honey in place of the stevia in Taralyn’s recipe for two reasons: a) anything to help with Cedar Fever in the ATX, and b) the jury is still out on stevia in this household.

The simmer process was slightly longer with the strawberries than the bananas, of course.

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

Once the fruit is softened, you pop the mixture into a blender and puree until smooth.  Remove the blender cap to allow the mixture to cool slightly and then add the gelatin and process in the blender once again.

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

Pour the mixture into a pan and pop into the fridge to cool for an hour.  The size of the pan you use for cooling with dictate the width of your gummy treats.  I didn’t want ours to turn out too thin, so I chose containers that would give us thicker treats.  The strawberry recipe also makes roughly double the treats of the banana which I feel is an ideal balance of tart to sweet when tossed together!  Baby Bird strongly prefers the strawberry citrus flavor as she tends to enjoy more complex flavor profiles in her foods.

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

For nice tiny hearts, I used a fondant cutter to cut our shapes.  Once you cut the shape, you have to give it a little jiggle to detach it from the bottom of the pan and it will lift up easily as you remove the cutter.

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

Needless to say, they were a huge it!  It was tough to snatch pictures of them before they disappeared.  Baby Bird figured I had momentarily lost my mind because I was allowing fruit snack consumption without even the slightest frown on my face and she was determined to exploit what she assumed was a lapse in judgement as long as possible.

The simmer process was slightly longer with the strawberries than the bananas, of course.

The texture is nice a firm- far more similar to an actual gummy bear than a jello jiggler- which is awesome.  Before we tried these, I was a little afraid that they would be more like amped up jigglers.  They have also given me high hopes that I can tweak this recipe to make homemade energy gels for our long runs.  Heck, if I can figure that out I may be able to add another distance race to my schedule from all the savings!

Now if I can only figure out how to make homemade stickers that don’t require Mommy’s nails or a putty knife to remove them from the tile…

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

Strawberry Citrus Gummy Hearts

Ingredients

  • 1 cup fresh citrus juice (at least 1/2 cup orange juice + additional citrus juice of your choosing to create 1 cup)
  • 2 cups diced strawberries
  • 1 tbs local honey
  • 5 packets of unflavored gelatin

Directions: Combine juice, fruit, and honey in a small pan and bring to a simmer.  Simmer until strawberries are very soft.

Pour mixture into blender and puree until smooth.  Remove lid from blender and allow to cool for 5 minutes.  Once slightly cooled, add gelatin packets and process in blender once more.

Pour into a pan (the size of the pan you select with affect the thickness of your gummy treats- I chose 8×8) and place in fridge to set for at least one hour.

Remove from refrigerator and cut into shapes.

Makes 200+ gummy hearts (will vary based on size of pan and size of shapes)

Banana Gummy Hearts

Ingredients

  • 2 ripe bananas
  • 1/4 cup freshly squeezed orange juice
  • 2 packets of unflavored gelatin

Directions:

Combine juice and banana in a small bowl.  Mash banana with a fork and stir to combine with juice.  Add mixture to a small pan to simmer for 3-5 minutes until banana is very soft and slightly golden in color.

Pour mixture into blender and puree until smooth.  Remove lid from blender and allow to cool for 5 minutes.  Once slightly cooled, add gelatin packets and process in blender once more.

Pour into a pan (the size of the pan you select with affect the thickness of your gummy treats- I chose 8×8) and place in fridge to set for at least one hour.

Remove from refrigerator and cut into shapes.

Makes 75+ gummy hearts (will vary based on size of pan and size of shapes)

*These can easily be toted as lunch bag or diaper bag snacks, but since these are made with fresh fruit and no preservatives, store in the fridge until you pack them up to send as a treat.

Quinoa Bowl with Black Beans and Grapefruit

13 Jan Quinoa Bowl with Black Beans, Grapefruit, Avocado and Kefir- Go Running, Mama!

Last week I intended to post about my goals for this year.  Actually, I planned to post within a few day of my recap of last year’s goals but I just hadn’t seemed to settle on measurable parameters quickly enough to do so.  Then I meant to get them typed up this weekend.  And again today…

Maybe one of my goals should actually be typing up and airing my goals?

In reality, two of my very huge goals for this year are putting my family (That include ME!  I’m a part of that family so my needs are going to become more important too!) ahead of everything else and being honest with myself about each day’s “must do’s” as opposed “like to do’s.”  Guess where my goals blog post falls?

What was a “must do” today were some household responsibilities and then allowing Roomba to do my vacuuming while I enjoyed some crafting and  outdoor time with Austin’s most natural gardener.

Go Running, Mama!

Seriously.  That adorable little one wins every time.  And I’m not allowing unnecessary responsibilities to make me feel bad about that anymore.

And, of course, dinner was on that “must do” list as well.  After a day of play and a later than expected work evening for The Hubs it really became a “must do quick” sort of task.  So I kept it quick and dirty easy and healthy.

Quinoa, kefir sauce, black beans, mashed avocados, and grapefruit… in a pretty little pile on a plate. Done and done.

And now I’m off… because sleep is topping my “must do” list right now!

Bonsoir!

Quinoa Bowl with Black Beans, Grapefruit, Avocado and Kefir- Go Running, Mama!

Quinoa Bowl with Black Beans and Grapefruit

Ingredients

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 can Eden Organics BPA free black beans
  • 2 grapefruit
  • 2 avocados
  • 2 limes
  • 1/2 yellow bell pepper, diced
  • 1 cup plain kefir
  • 1/3 cup chopped cilantro leaves
  • 1/3 cup green onions, diced
  • 1 jalapeno, sliced (optional)
  • salt
  • pepper

Directions

Rinse the quinoa well in a strainer until water runs clear.  Add to a sauces pan with vegetable broth and  bring to a boil.  Reduce heat, cover, and simmer for 15 minutes.  Remove from heat, uncover, and fluff with a fork.  Set quinoa aside to cool.

Drain and rinse black beans.

In a small bowl, mash avocados with a fork.  Add juice from one lime, diced yellow bell pepper and salt to taste.  Set aside.

In another small bowl mix kefir, juice from one lime, cilantro, green onion, and salt to taste. Set aside.

Cut the pith and peel from the grapefruits.  Using a paring knife, remove each grapefruit section.

To serve, assemble ingredients in a bowl- quinoa, kefir sauce, black beans, guacamole, and grapefruit sections.

If storing, keep ingredients separate and assemble when serving.

Healthy Orzo Pasta with Broccoli Pesto

6 Jan Healthy Orzo Pasta with Broccoli Pesto- Go Running, Mama!

Healthy Orzo Pasta with Broccoli Pesto- Go Running, Mama!

It’s a new year and, as I focus on finalizing my goals for 2014 by adding quantifiable terms, I’m also focused on creating meals that are quick, cost-effective, and- most importantly- nutrient dense as The Hubs kicks it into gear for his racing streak.  This orzo dish is super simple and packs a serious nutrient punch from broccoli, cauliflower, avocado, kefir, and pine nuts.

There is the issue of the bacon.  It certainly doesn’t get the “healthy” label and totally isn’t necessary to the integrity of the completed dish.  But I add it.  Because The Hubs specifically asks for it.  And because bacon.

Whether you enjoy it sans-bacon or fully loaded, I’m sure you will enjoy it on a busy night where you are still crazing nutrient rich, homemade fare.  And you’ll continue to enjoy it the next day because it makes a stellar leftovers lunch as well.

Enjoy!

Healthy Orzo Pasta with Broccoli Pesto- Go Running, Mama!

Orzo Pasta with Broccoli Pesto

Ingredients:

  • 6 slices of bacon cut into 1 inch pieces
  • 1 1/2 cups orzo pasta
  • 4 cups raw broccoli cut into small florets and stems
  • 1 cup cauliflower cut into small florets and stems
  • 2 cloves of garlic
  • 2/3 cups pine nuts
  • 1/3 cup grated parmesan cheese
  • 2 limes
  • 1/3 cup olive oil + more for pasta water
  • 1/4 cup plain kefir
  • 1 avocado, peeled, pitted, and cubed
  • sea salt

Directions: Spread bacon in a single layer in a large skillet and cook over medium heat until browned, stirring frequently, about 20 minutes.  Transfer to paper towels to drain.

Prepare the orzo according to directions, adding a glug of olive oil to the water to help keep pasta from sticking together.  Drain, rinse with cold water, and drain well once more, removing to a separate bowl.

Add 3/4 cup water to the pot and bring to a boil.  Add a large pinch of salt to the water and stir in the broccoli and cauliflower.  Cover and cook for 1 minute to soften ever so slightly.  Quickly drain the veggies in a strainer and run under cold water to stop them from cooking.  Drain well.

Grate the zest of one lime and set aside.

Combine two cups of the cooked broccoli (avoid the cauliflower florets for texture reasons), the garlic, 1/3 cup of the pine nuts, the parm, 1/4 tsp sea salt, and 2 generous tbs of lime juice in the food processor.  Add the olive oil and kefir and pulse until smooth.

Toss the orzo, bacon, and remaining veggies.  Add the pesto and lime zest and toss to coat.  Fold in the avocado gently before serving.

Makes 6-8 adult dinner portions.

Top 13 in 2013

2 Jan My 5 Favorite Posts of 2013- Go Running, Mama!

This blog has been a new adventure for me and, even though it only covered the second half of the year, I thought it would be interesting to take a look back at my 13 most popular posts of 2013.

It’s been a lot of fun sharing, and I’m excited about another year with y’all!

Top 13 posts in 2013- Go Running, Mama!

13. Exhaustion, Smoothie Pick Me Ups, and a Virtual Half Marathon Comedy of Errors (September)- Forgetting water during a high altitude half marathon, finding out I had mono, and the smoothies that got me through the ordeal!

12. Carrot Top Tacos (July)- Spiced carrots and beans with carrot top chimichurri.  Never, ever waste your carrot tops again.

11. Maple Bacon Biscuits (September)-  Maple.  Bacon. Biscuit.  Trifecta.

10. Gifts from the Heart: Apple Cinnamon Ornaments (December)- An ultra non-toxic clay that makes heavenly scented ornaments or an amazing material for sensory play.

9.  #FirstontheFirst Spiced Pumpkin Cake with Penuche Frosting (October)- We were supposed to make candy, but I cheated and frosted a very yummy cake with this praline-esque frosting.

8. #FirstontheFirst Gateau Larsson (September)- My Scandinavian twist on a traditional Basque dessert.

7.  Gifts from the Heart: Baking Soda Clay Ornaments (December)- These smooth ornaments are an inexpensive (and toddler friendly) alternative to a trip to a ceramics studio.

6. Creamy Garlic Kefir Pasta (July)- A probiotic packed easy meal.

5. Cinnamon Quinoa Lunchbox Bars (August)- Lunchbox snacks don’t get much healthier.

4. Meeska… Mooska… Mouseka Cakes: Zucchini Quinoa Lunchbox Patties (August)- Healthy food tastes even better in Mickey Mouse form.

3. #FirstontheFirst Candy Canes for Cheaters (December)- Once again, we were supposed to make candy.  And I didn’t.  But I think you’ll forgive me when you taste these cookies.

2. Frosty the Cheese Man: Snowman Cheese Ball with Hand Cut Tortilla Chips (December)- The most adorable, toddler friendly appetizer you’ll ever bring to a gathering.

1. Gifts from the Heart: Homemade Ornaments– Salt dough ornaments are a classic go-to holiday activity.

Looking for even more fun?  Here are my five favorite posts you may have missed this year…

My 5 Favorite Posts of 2013- Go Running, Mama!

Kale and Cauliflower Soup with Crispy Kale Chips and Pine Nuts

10 Sep Go Running, Mama!: Kale Cauliflower Soup with Pine Nuts

There are three publications I wait for with bated breath- Martha Stewart Living, Nutrition Action Healthletter, and each and every Williams Sonoma catalogue. And, although the first two are completely amazing, my favorite is probably the Williams Sonoma Catalogue. There’s just something about paging through such a well curated and expertly styled selection of kitchen goods that is euphoria inducing. A hot bath, a quiet house, and a moment to daydream about how chic the agrarian trend of beekeeping could be? Oh Martha, wouldn’t you be proud of this stay-at-home-hot-mess if as I jarred my own honey and wrapped each one in a washcloth I knit with the Purl Soho kit and tied them off with a homemade Lifestyle Crafts letterpress tag. But alas… handicraft hobbies are pricey and Baby Bird’s schooling can’t be paid for in macrame tchotchkes, so those ambitious daydreams will continue to live tantalizingly on the pages of each William Sonoma book of temptation.

A few weeks ago we had a mail day that produced the trifecta- Martha, Nutrition, and WS… Hooray! After Baby Bird’s bedtime, I cozied into bed to scheme about what I can’t wait to make (Plums with Sparkling Wine, Black Pepper, and Tarragon), what steps I need to take to improve my health (looking over the US nutrition report card made me glad the plums topped my “to be cooked” list instead of the beautiful flourless chocolate espresso cake), and what kitchen goodie I’d love to get my hands on (obviously, I could be creating far superior pizzas if I had a pizza peel). As I devoured the pages of the WS catalogue, tucked onto a page with the new VitaMix blenders that are short and squat enough to fit under the cabinet on the countertop (right after I have a special pull out drawer made for my VitaMix during our kitchen remodel no less) was a recipe for Kale and Cauliflower Soup.

I’m a sucker for a nutritious, healthful soup and an absolute kale nut so it was immediately bumped above all the recipes from the September issue of Living on my “must Make” list. I made a few adjustments to suit our tastes at home- I eliminated the celery and doubled the kale along with cutting back on the vegetable stock to create a thicker soup. I also opted to season my kale chips with blood orange pepper- my newest spice obsession.

It was easy, yummy and nourishing. This is one we will definitely be revisiting as we start into Autumn and dream of crisp weather that we will never see here in Austin.

Go Running, Mama!: Kale Cauliflower Soup with Pine Nuts

Kale Cauliflower Soup with Crispy Kale Chips and Pine Nuts

  • 1 large head of cauliflower, cut into florets
  • 2 bunches curly kale, stems removed, leaves chopped, keeping each bunch separate
  • 1 yellow onion, diced
  • 3 garlic cloves, finely minced
  • 4 c vegetable stock
  • 1 c water
  • 1/3 c pine nuts
  • olive oil
  • butcher cut pepper
  • Maldon sea salt
  • blood orange pepper

Directions: Preheat over to 450 degrees F.

Toss cauliflower florets with 2 tbs olive oil and season with salt and pepper. Spread on a baking sheet and roast, stirring occasionally. Roast 20-25 minutes, until edges are golden and crisp.

Reduce oven to 300 degrees F.

Toss one bunch of kale with 1 tbs olive oil and season with salt and blood orange pepper. Arrange in a single layer on baking sheet. Roast, rotating half way through and stirring several times, for about 25-30 minutes until kale is crisp.

Meanwhile, in a stock pot over medium heat, saute the onion in 2 tbs olive oil until tender. Add garlic and cook, stirring constantly, for 1 minute. Season with salt and pepper. Add the cauliflower and broth and increase heat to medium-high to simmer.  Cover, reduce to medium-low and cook 10 minutes.  Stir in the remaining bunch of kale, increase heat to medium and cook uncovered for 10 minutes.

Puree soup in blender or using an immersion blender.  Top bowls of soup with kale chips and pine nuts.  Add kale chips immediately before serving as they will lose crispness once in the soup.

Rosemary Peach “Breakfast” Cookies

21 Aug Go Running, Mama!- Rosemary Peach "Breakfast" Cookies

It looks like we’re talking cookies this week!

Honestly, it’s probably mean for me to share this recipe as we close out peach season because it really necessitates getting your hands on a good number of lovely, ripe peaches.  There is always a chance that you can… and if you can, you now have a great way to use them!

This recipe is really a tweaked version of Martha Stewart’s Fresh Peach Drop Cookies that I’ve added to my repertoire to utilize the rosemary peach butter I made thanks to a fabulously easy recipe from Kate at Food Babbles. (Not familiar with Food Babbles? Do this now- open new tab, check out Food Babbles, drool, bookmark and pin recipes.  I’ll be here waiting for you when you’re done!)

The name of these cookies is a bit of a misnomer and comes from one of my husband’s coworkers.  At the end of each quarter, I become somewhat of a business team room mom for my hubby and his coworkers to help cheer them through moderately insane hours.  I made these cookies for his team last quarter the day after I sent a chocolate chop cookie cake that his coworker insisted could be considered a breakfast cookie since it arrived in the morning.  These Rosemary Peach Cookies went to work with my husband the following day with the understanding that they were a far more acceptable breakfast option than cookie cake.

You shouldn’t eat cookies for breakfast.

But if you did eat these for breakfast it wouldn’t be the end of the world.  Especially since these are easy to make and best enjoyed warm and fresh.

I’m just saying…

Go Running, Mama!- Rosemary Peach "Breakfast" Cookies

 

Rosemary Peach “Breakfast” Cookies

  • 2 c + 2 tbs all-purpose flour
  • 3/4 tsp coarse salt
  • 1/2 tsp baking soda
  • 1 stick unsalted butter, room temperature
  • 1/2 c granulated sugar
  • 1/3 c coconut palm sugar
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 2 large ripe peaches- peeled, pitted, and diced
  • 1/3 c + 1 tbs Rosemary Peach Butter
  • 2 tbs rosemary infused granulated sugar
  • 1/8 tsp ceylon cinnamon

Directions: Preheat oven to 375 degrees F.

Whisk together 2 c flour, salt, and baking soda.

In the bowl of an electric mixer, beat 1/2 c granulated sugar, coconut palm sugar, and butter on medium-high until pale and fluffy.  Reduce speed to low and add in egg and vanilla.  Beat in the flour mixture in two additions.

Toss peaches with remaining 2 tbs of flour.  Mix peaches and peach butter into the batter until well incorporated.

Drop generous tablespoons of dough  about two inches apart onto a baking sheet lined with parchment paper.  Combine rosemary sugar and cinnamon.  Sprinkle the tops of cookies with 1/8 tsp of the sugar mixture.

Bake cookies for 6 minutes then rotate baking sheet and bake 5-6 minutes more.  Cool slightly on baking sheet before removing to cooling rack.

Makes 36-40 cookies.

Zucchini Pie with Zucchini Lattice Crust

7 Aug Go Running, Mama!- Zucchini Pie with Zucchini Lattice Top

I love Whole Foods Market.  Have I mentioned that yet?  If I haven’t I apologize because I think it is one of those facts about me that is essential to know in order to fully grasp my personality.  When I say I love Whole Foods, I’m not throwing the word around is a flippant manner… it is a love with a purity so inspiring and real I’m shocked I haven’t written and published a book of odes about it.  I love it.

When our family moves (which we have a tendency to do) or we select a vacation hotel, proximity to the closest Whole Foods is always a top three factor.  If you’re close to a WHole Foods, you’re always guaranteed easy access to healthy, tasty fare that is often far more reasonably priced than respectable restaurant meal that you could purchase elsewhere of equal quality.

I know people like to refer to it as “Whole Paycheck” because if you try to shop there the way many people are used to shopping major discount grocery chains it is going to cost you an arm and a leg!  Shopping Whole Foods requires you to shop smarter and figure out where your food dollars are best spent… and then not waste money on filler junk that you shouldn’t buy anywhere anyways.  Plus where else can you conveniently find coconut aminos, soy free miso, bulk heirloom dried beans, and a fishmonger stocked on sustainability practices in one place?

Don’t need any of those items above and still think it’s an unjustifiable budget breaker? Then clearly you haven’t discovered The Whole Deal. The Whole Deal is WFM’s monthly coupon flyer which is very useful for the savings it offers, but is even better for the budget recipes it shares each month.  There are quite a few meals in frequent rotation at our house that were inspired by Whole Deal recipes all under $4 a serving.

This month’s Whole Deal featured a Feat and Zucchini Pie that they calculate at $1.44 per serving… if it’s cut into 8 servings.  I’ve tweaked it a bit, upping the zucchini content, adding a zucchini lattice top, and sprinkling some spices to give it appeal to my family’s palate… so maybe now it’s $2 per serving when it’s cut into 8 servings.  In reality, I feel like this would feed four adults and one toddler (or 4.5 people!?)  which would make it around $3.55 per serving.  Not too shabby a price for a healthy meal packed with the season’s plentiful squash crop… and it would be even cheaper if you luck onto a sale or happen to grow a little zucchini in your backyard.

A pretty tasty deal indeed!

Go Running, Mama!- Zucchini Pie with Zucchini Lattice Top

Zucchini Pie with Zucchini Lattice Crust

  • 2 lbs zucchini (about 3 meium zucchini)
  • 2 tbs all purpose flour
  • 3 eggs
  • 6 oz crumbled feta cheese
  • 1/4 tsp pepper
  • 1/2 tsp fresh grated nutmeg
  • 1/4 tsp crushed red pepper flakes
  • 1 frozen  or homemade pie crust

Directions: Preheat oven to 350 degrees F.

Cut both ends off of one zucchini.  Using a mandoline slicer, slice that zucchini lengthwise thinly to prepare enough slices for the lattice top (I used about 16 slices- it will vary depending on length of your zucchini) and reserve remaining zucchini to grate.  Stack slices into two stacks based on width- this will help you to pair overlapping strips when topping to pie with lattice work.

Position a box grater over a kitchen towel. Grate remaining zucchini onto the towel.  Gather the shredded zucchini in the towel and wring over the sink to remove excess liquid.

In a large mixing bowl, whisk eggs and flour.  Stir in cheese, zucchini, and spices.  Mix well to combine.

Pour mixture into pie crust shell.  Using lattice technique (Simply Recipes has a great photo tutorial– you would basically start with step two) top the pie with zucchini strips, overlapping strips as needed to cover length of pie taking care to use strips of similar widths when overlapping.  Crimp the edges of the pie crust down over the exposed outside edges of the zucchini strips.

Go Running, Mama!- Zucchini Pie with Zucchini Lattice Top

Bake for 50-55 minutes until firm.

Serves (realistically) 4 adults and a toddler.