It still feels like summertime in San Francisco so on Saturday, Scott and I grabbed a bottle of Willamette Rose from our Oregon wine tasting trip this summer, got our favorite loaf of kale and pear bread from Le Marais, and set up a picnic at the Palace of Fine Arts….
Breakfast is one of my favorite parts of the day, especially when I get to enjoy it slowly. I always begin my day with a homemade green juice but generally want a little something in addition to that. Here is a list of my favorite FLB breakfast dishes, some a little on the sweeter side (but still healthy of course) and others a little more savory. Click on the links below the pictures to get directed to the recipe!
Nothing says summer like a chilled soup…or sweet corn, or fresh tomatoes… so what do you get when you combine all those things? This delicious yellow gazpacho!
I saw this recipe and was immediately drawn to it because 1. I love anything related to Spain. 2. To me it is beautiful and simple, which I am always drawn to 🙂 and 3. Who doesn’t love a little twist on anything traditional, right?!
Scott and I enjoyed this last night paired with my Tofu, Peanut Butter and Roasted Tomato Panzanella and we had summer screaming from our happy kitchen. So fresh, so simple, and so beautiful.
Enjoy the final days of summer and the delicious flavors that come with it!…
As we move from Spring towards Summer, I wanted to share with you some of my favorite Summer salads. These are a perfect starter or a side dish for those hot summer nights. Click on the link below the photo to take you to the recipe.
The weather here is SF has just been fabulous lately and there is nothing more refreshing that a crisp cool meal or snack when the weather is nice. I loved this idea of a vegetarian ceviche when I saw this recipe on the Whole Foods website and I have recently started to get avocados and tomatoes in my CSA box, so I thought it was the perfect time to try it out… and this will be a great addition to your cinco de mayo menu (don’t forget to serve with some yummy Guacamole as well). I love the fresh flavor combo’s of the avocado, lime, cilantro, coconut and ginger.
- 2 pounds firm or extra-firm tofu, drained and cut into 1-inch cubes
- 2 tablespoons vegetarian Worcestershire sauce
- 4 large tomatoes, seeded and chopped
- ½ cup lime juice
- 1 cup cilantro, chopped
- 1 small jalapeño, seeded and finely chopped
- Salt to taste
- 1 small red onion, finely chopped
- 1 medium avocado, cubed
- 2 tablespoons finely chopped ginger
- 2 cloves garlic, finely chopped
- 1 cup canned coconut milk
- Preheat oven to 400°F. Pat tofu dry with paper towels, then transfer to a bowl and toss gently with Worcestershire sauce. Spread tofu out evenly on a parchment-lined baking sheet and bake, turning once, for 30 minutes. Set aside to let cool to room temperature.
- Put tomatoes, lime juice, cilantro, jalapeño, salt, onions, avocado, ginger, garlic and coconut milk into a large bowl. Add tofu and toss gently. Cover and refrigerate for 2 hours, or overnight, before serving. *If marinating for a long time or overnight, you can add avocado in prior to serving in order to avoid browning.
Photo Credit: Whole Foods
Stepping outside of your comfort zone is not always easy but usually it leads to a lesson learned, both in life and in the kitchen… either you get a nice surprise because something works or it doesn’t and you simply know not to do it again! When I saw this recipe, I was very unsure how all these different flavors would work together, but thankfully I gave it a shot and now I am thrilled to share it with all of you. A big thanks to Heidi Swanson for this one 🙂
- 1 pint cherry tomatoes
- 2 Tbsp EVOO
- Sea salt
- 2 thick slices of multigrain or whole wheat bread (about 6 oz)
- 12 oz block of firm tofu, sliced into 4 slabs
- ⅓ cup creamy peanut butter
- 2 Tbsp brown rice vinegar
- 1 clove garlic, chopped
- ¼ tsp toasted sesame oil
- ¼ tsp red pepper flakes
- ⅓ cup – ½ cup hot water
- 1½ cup packed sunflower sprouts
- 2 cups arugula
- Preheat oven to 350. Slice each tomato in half and place on a rimmed baking sheet. Drizzle with olive oil and sea salt. Toss until coated and arrange tomatoes cut side up. Roast for 45-60 minutes until the tomatoes shrink and start to carmelize. (This step can be done beforehand and kept refrigerated).
- Meanwhile, brush bread with both sides with the olive oil and toast in oven or grill on pan until each side is golden and crunchy. Tear the bread into bite size chunks.
- Brush tofu with olive oil, and cook in a pan until tofu is golden and crispy on each side (about 5 minutes). Cut into ½ inch pieces and place in a large bowl.
- Combine peanut butter, vinegar, garlic, sesame oil, red pepper flakes and ¼ tsp salt in a medium bowl. Thin with hot water (varies depending on the consistency you want your dressing).
- Once tomatoes are roasted or just before serving, pour a generous amount of the dressing over the tofu and toss it gently – it will look overdressed at this point. Add the bread and toss again.
- Dish arugula onto a plate or bowl, top with tofu mixture, tomatoes and sprouts.
Years ago I tried spaghetti squash and was not a fan, so I have not touched it since. But the other day at work a few friends and I were talking about cooking (yes we work at a fitness studio and talk all day long about eating – you build up an appetite with all that thigh work, right?!) and they both mentioned delicious spaghetti squash recipes. So I was inspired to give it another shot – thank you Colin and Susannah! I figured I’d ease in since I was a little skeptical and go with pesto because in my opinion, pretty much anything would taste good with pesto on it… I am happy to say that I am now a spaghetti squash convert and you are likely to see more recipes to follow. Welcome to your gluten free “pasta” heaven!
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- 1 small spaghetti squash (or half of a large spaghetti squash)
- 1 cup Homemade Basil Pesto, or store bought
- 1 pint cherry tomatoes, sliced
- 2 cups arugula
- Heat oven to 375. Pierce the squash several times with a sharp knife. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 15 minutes, flipping halfway through.
- Meanwhile make pesto according to directions found here.
- Once spaghetti squash is done remove from oven and let sit until it is cool enough to handle, about 10 minutes. Halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
- Mix squash with pesto and arugula. Arrange on plates and top with tomatoes and any other garnish of choice (basil leaves, pine nuts, etc.).
Homemade basil pesto recipe can be found here.
This gives you the feel of a lasagna but is lighter as it has less cheese and no noodles. I got the original recipe from Martha but of course modified it to add a few extra veggies in :).
I hope that you enjoy it!
- Olive oil, for baking sheets
- 2 large eggs (can use egg replacer for a vegan version)
- ¾ cup plain dry breadcrumbs, more as needed
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Coarse salt and ground pepper
- 2 large eggplants (2½ pounds total), peeled and sliced into ½-inch rounds
- 6 cups (48 ounces) homemade or store-bought chunky tomato sauce
- 1 white onion, sliced
- 10 oz mushrooms, sliced (approximately 2 cups)
- 10 oz kale or spinach or combination of both
- 4 tablespoons basil, chopped
- 1½ cups shredded mozzarella or parmesan or a combination (can use non dairy cheese for a vegan version)
- Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, oregano, and basil; season with salt and pepper.
- Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
- Meanwhile, heat a small amount of oil in a pan, add onion and cook until fragrant. Add mushrooms and kale or spinach and cook until greens wilt. Set aside.
- One eggplant is done, spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then the mushroom mixture. Add 2 more cups of sauce. Repeat with remaining eggplant, sauce, then sprinkle with basil and mozzarella. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Most people’s biggest excuse is that they don’t have time to cook… Well, you can throw that belief right into your compost bin. This is your go-to list for those late nights at the office or weekends where you are running around until it is time for a meal. These are some of my favorite recipes that will take you no more than 20 minutes to prepare! They all involve simple ingredients that you can grab on your way home so you will have a healthy meal in no time! Happy (quick) cooking 🙂
As you can tell, I have been really into using fresh herbs lately. I love how it makes things taste like they came straight from the garden. Unless you have an herb garden of your own, you are often left with a whole lot of extra herbs since you have to buy them by the bunch. There is no doubt that you’ll have some extra mint when you’re finished making your Watermelon with Feta and Mint…
Part of the reason I love to travel is because I love to eat and I started making this recipe after I went to Dubai a few years back. So I was reminded of this as I was wondering what to do with all my extra mint. This is a great recipe because you can make a big batch of it to use up your extra herbs and eat it all throughout the week. Use it as a side, put it on salads or inside wraps. The uses are endless and all quite delicious.
- 1 cup bulgur (cracked wheat)
- 1 cup boiling water
- 3 firm tomatoes, cubed small
- 1 large cucumber, cubed small
- 2-3 scallions, diced small
- 1 cup parsley, chopped
- ¼ cup fresh mint, chopped (optional)
- ⅓ cup olive oil – more if needed
- ⅓ cup lemon juice – more if needed
- 1 tsp. salt
- ½ tsp. fresh ground pepper
- Place bulgur in a large mixing bowl. Pour 1 cup boiling water over the bulgur.
- Let stand for about ½ hour, or until all water is absorbed.
- Drain well, squeezing out any excess water. You can use a sieve and remove excess moisture by pressing down with the back of a spoon.
- Add tomatoes, cucumber, scallions, parsley, and mint (optional) to bulgur.
- Season with oil, lemon juice, salt and pepper.
- Refrigerate, covered, a few hours or overnight.
- Serve cold.
Serving Suggestion: If you would like a gluten free version, use quinoa in place of the bulgur. Also, feel free to add raw onion or sprinkle some feta on top.
Photo Credit: Diva:flava