Please excuse the bad word in the title, this one is worth it. Happy New Year!
Apparently my memory is quite accurate. No wonder I am so drawn to this look. From the Mamacita herself, in response to this morning’s post…..
“Honey, Just for the record…………. you only wore bathing suits and tutus or just bathing suits year round for several years. You did concede to wear tights with your rig in the winter!! xx”
Once upon a time, on a magical island 7 miles off the coast of Cape Cod, lived a pack of wild turkeys. During the summer they were forced to keep to the woods to avoid the hordes of people who descended upon their home. After Labor day, they reclaimed their home and their freedom. Their days consisted of roaming over their lands, eating tics and other tiny creatures. Travelling in a large group, with plumage galore, they ruled their roost.
And then one day in October, two HUMANS came to their home and simply would NOT leave. So they chased those pesky humans, squawked at them, blocked their car as they tried to get to the house, sat in the trees over the driveway to stare with a hairy eyeball. They stalked the humans, came onto their porch and chased them up the road. Finally one day, about a week later, they left. Phew. Peace and quiet was restored to their island kingdom.
I was reprimanded by my best friend this morning while out on our run about my lack of postings as of late. I know I know. The truth is that it has been a very busy start to the month with some exciting new things in the works. It has reminded me that it is often when we get really busy that our healthy habits are the first thing to go. Sure it is easy to go to that extra yoga class and make some fresh juice when you are working 4 hours a day but not so when work gets bigger. So perhaps you commit to maintaining the most basic of heathy habits: eating whole foods. Below is my favorite salad of the week, loaded with fiber and protein and sweetness.
Favorite Summer Salad for One
2-3 Cups of your favorite greens (I use pre washed organic Olivia’s to save time)
2 Tbsp Chopped Sweet Yellow Onion
1/2 Apple Chopped
1/4 Pepper Chopped
2 Tbsp Cashews Chopped
2 Tbs Pumpkin Seeds
The Easiest go-to Vinaigrette:
1 Tbsp Olive Oil
1 Tsp Each of Maple Syrup, Mustard and Soy Sauce
1 1/2 Tsp Balsamic
What do you get when you take two friends, a mobile greenhouse truck run on renewable energy, and a desire to improve their world through sustainable farming? Well, Compass Green of Course. My mother alerted me to this very cool duo, Nick and Justin, who are teaching people about sustainable agriculture and alternative energy sources by driving the classroom right to them! Targeting schools, universities, summer camps, markets and the like, the friends are making growing your own food approachable to the masses. What a great thing, and, how cute is the truck? Learn more about Compass Green here.
The health benefits of avocado are many: they are wonderful sources of vitamin E, are high in folate which promotes heart health, they can reduce cholesterol, can defend against breast and other cancers and the lutein they contain protects your eyesight. Did you know they are actually a fruit? I did not until recently. Nor did I really love guac. Until this recipe came along and now I am obsessed. Give the recipe a try next time you are in the mood for something extra tasty or want to wow guests. Little do they know that the only instructions you had to follow were: SMASH.
3 Ripe avocados
1 Small Red Onion Diced
2 Cloves Garlic Diced
Juice from 2 Limes
1 Small Poblano Pepper Seeeded & Diced
1/4 Cup Cilantro
Smash all ingredients together with a fork. Serve.
Hey gang. This recipe is killer. A great main course on a night you want to up the veggies without feeling the slightest bit deprived without meat on the plate. For a relatively healthy ingredient list, these are rich and hearty and oh so tasty. Serve these with a big salad, a crusty baguette and you are good to go. They do take some prep and some time so you can do steps 1 & 2 ahead of time. Mangia!
Makes 6 Mushrooms
1. Make marinade & pour over 6 large Portobello caps that have been cleaned and de-stemmed (saving stems). Shrooms are gill side up in a 9 x 12 dish.
1 Cup Olive Oil, 1/2 Cup Balsamic Vinegar, 1/2 Cup Soy, 2 Garlic Cloves Diced, 1/2 Tsp Salt, 1 Tsp Pepper, 4 Large Thyme Sprigs
2. Cook 1 10-ounce package frozen spinach according to package directions. Drain, cool, and squeeze excess water from it. Set aside. Chop Portobello stems and 1 pound button mushrooms. Heat 2 Tbsl olive oil in a heavy skillet over high heat. Add 1 Cup Chopped Vidalia onion and saute for 3 minutes. Add 3 cloves chopped garlic and stir for 30 seconds. Add chopped mushrooms and sprinkle with salt. Cook until liquid evaporates, stirring often for about 8 minutes. Cool to room temperature. Mix spinach, mushrooms, 1/4 Cup Parmesan, 1/4 Cup Breadcrumbs, and 1 5-ounce package of goat cheese and mix until it is distributed evenly. Season to taste with salt & peppa.
3. Preheat oven to 400 and cook Portobello caps, gill side down for 15 minutes on a rimmed backing sheet. Flip caps, fill with filling, sprinkle with parmesan and return to oven. Bake for another 15 minutes until cheese begins to brown. Serve and prepare for praise.