DIY Nut Butters

Brussel Sprouts with Honey Miso Glaze

How has your week been guys?

I am having a really great start to 2014, which is nice considering that last year was just not that much fun for me overall. Some great things happened, including me moving to NYC and qutting a horrible first job, but overall it was a pretty stressful process to get acclimated. Our apartment is feeling more and more like home these days. It has come a long way from the bare bones loft it once was, even though it is still to the point where there is not an overwhelming amount of things. One of my worries was that since the apartment has so much space, there would be the possibility that we would feel the need to clutter it. My roommate and best friend has a keen eye for finding some great things for free, and that is how we scored a spice hutch for food, teas, and dry goods as well as a beautiful ornate frame that compliments the brick wall nicely. We even got a bar cart thatI made simple syrup for last night. The apartment has a lot of good memories made in it already. It is the first time that I have lived with a group of people that does not infuriate me with their cleaning habits and that I want to hang out with all the time. We all compliment each other pretty well. We go out together, have dinners together sometimes, but also have our own lives too, which is a good balance. It has made moving to a big, new city much easier. I have met new friends, and slowly but surely, my life here is one that I am growing happier and happier in. Since it is the first time that I can entertain and have people over to my place for dinner, I have taken advantage of it. When I lived at home, I used to cook or bake for the family whenever I wanted to focus on somethign else for a while. I think recipes, written in such a simplistic yet direct manner, are comforting in their predictability. You always add dry ingredients to wet ingredients. Sometimes, I wish there were a recipe for life. Too philosophical? Sorry, I get stuck in my own head and I am a part of team idealist.

I am like anyone else and there are definitely days when I do not feel like cooking, but getting everyone together for a simple yet elegant meal is really fun sometimes. I have made polenta witha  poached egg, parmesan, chives, and butter for my first dinner and even hosted a dinner party for the neighbors in our building where I made mushroom quinoa and beet salad with goat cheese and oranges. Last night was a simple girls night with plenty of veggies (green beans with a squeeze of lemon and garlic with black pepper and salt) and the classic Annie’s white cheddar made with butter and greek yogurt. I am excited the year has been so fun so far (all eight days of it). Now onto these brussells:

This honey miso glaze is awesome and flavorful. I especially like it on top of fresh green spinach salads with goat cheese, walnuts, apples, and cucumbers as well. Whip up this nice gaze for your guests and they will think you are a five star chef (or at least I like to think that is what they think).

Miso Glaze

1 tablespoon white miso paste

2 tablespoons honey

1 tablespoon extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Sea salt and pepper to taste

Ingredients

2 cups brussel sprouts, cut in half and roasted at 325 degrees for 15-20 minutes until crispy and brown on the sides (spray with a cooking spray, coconut oil or butter before roasting)

Directions

Combine everything for the miso glaze in a bowl and mix well. Drizzle over the roasted sprouts. Great witha couple sprinkles of goat cheese!

xx

R

Greek Yogurt with Bee Pollen and Honey

A quick snack that is satisfying and a good source of protein and antioxidants!

Ingredients
1 small container of plain Greek yogurt (I love Fage)
2 teaspoons honey
1 tablespoon bee pollen

 

 

xx

RE

Fall Spinach Salad with Apples, Walnuts, Goat Cheese and Honey Miso Dressing

Sorry for my lack of posting my loves! I moved to Brooklyn two weeks ago and it has been pretty incredible so far. I am addicted to this salad, and I have made it numerous times since I have moved.

The miso honey dressing is what makes this salad extra special.

Ingredients

Salad

Thinly sliced cucumber, as desired

Thinly sliced apple, as desired

Spinach

2 tablespoons crushed walnuts

1/8 cup crumbled goat cheese

Pepper

Miso Honey Dressing

2 tablespoons olive oil

1 tablespoon miso paste

1 tablespoon honey

Juice from 1/2 lemon

Directions

Whisk all dressing ingredients together and add water if too thick. Drizzle over salad and toss.

 

xx

R

Apple Honey PB Sandwich

A healthy update on a classic.

Reminds you of childhood right?

Ingredients

1/2 apple. sliced thin

1 teaspoon raw honey

2 slices toasted Eziekel bread

2 tablespoons Bettern natural peanut butter

Cinnamon, to taste

Directions

Toast bread, spread peanut butter on hot slices. Drizzle honey, add apple slices and press down, top with cinnamon if desired.

xx

R

Berry Minty Salad with Mixed Berries, Neem Honey Drizzle, and Pink Himalayan Salt

Hello happy healthy readers,

I hope everyone had a good Memorial Day Weekend! I know I did, and it was that much harder coming in to work today. But a day off in the beginning of the week means the weekend is that much closer. I meant to send a package of goodies over to my friend, and I did a great job with her letter but I am still figuring out the perfect dessert that flies well. Let me know what you guys think and if you have any suggestions!

The perfect summer berry salad with pink himalayan salt and neem honey drizzle. I am sure that I am not the first one to combine salt and fruit together, but the ingredients were on my shelf and I knew there was no going back.

Salt makes sweet taste sweeter. I guess you could apply that to life as well. I am sure This was also a hit at the BBQ I went to yesterday with some old friends and a good catch up session. I tried veggie hot dogs for the first time and I was very impressed. There was great company and there was good wine.

Try to use organic honey and organic berries.

Ingredients

2 cups mixed berries, I used blackberries, blueberries and strawberries because it is what I had on hand but you can use your favorite mix

1 tsp pink Himalayan salt

1 tablespoon neem honey

1/4 cup mint leaves, or more to taste

Directions

Wash berries and pat dry. Add honey to taste and mix, top with mint leaves and salt. Mix well and serve. This salad gets better the longer you let the salt break down the berries. Good for a day or two.

Can be made vegan if you sub agave for the honey.

xx

R

Incredible Freezer Almond Butter Fudge

This is such a great invention. Who doesn’t like dessert that you don’t have to bake and takes 15 minutes or less to plop into a bowl and forget about in the freezer? I got the base recipe from a great site called, Detoxinista.com. Check out her recipe for basic almond butter freezer fudge! I started out with that and it was deliciously smooth, creamy, amazing goodness in a small chunk.

Ingredients

1 cup almond butter, organic if possible, and you can use peanut butter too for a denser fudge, or you can make your own! Post coming soon

Cinnamon, as desired

1/4 cup coconut oil, melted

2 tablespoons raw honey, I used white raw honey

Pink Himalayan sea salt, a dash, optional

A swirl of melted dark chocolate chips, optional

Roasted almonds, chopped, optional

Chopped dates, optional

Directions

In a bowl, combine all bolded ingredients. In a baking pan or dish (I used a loaf pan because my freezer was packed), line with enough wax paper that the sides are covered. This will make it so that you can lift the frozen fudge out of the freezer and slice into your desired thickness. Pour mixture into the wax paper. Add toppings if desired, but it is great all on its own as well! Freeze 2 hours or until solid.

x

R

Enjoy!

 

Red Quinoa Grape Spinach Salad

Sweet and sometimes a little savory, the best combination of flavors right?

Ingredients

1 cup cooked red quinoa

1 teaspoon orange blossom honey

1/4 cup cubed manchego, pepper jack, gouda, or low fat cheddar

1 cup baby spinach leaves

A pinch of sea salt

Generous sprinkling of freshly cracked black pepper

A touch of balsamic vinegar 

4 cherry tomatoes, halved

1/2 cup grapes, halved

Directions

Toss everything in a salad bowl and top with the honey and balsamic!

xx

R

Honey Fig Chia Greek Yogurt

Great office snack!

 

Ingredients

1 container nonfat Fage yogurt

3 dried figs

1 teaspoon honey

1 teaspoon chia seeds

Directions

Combine all ingredients and mix well!

xx

R

Black Honey Quinoa Granola Clusters

I need to work on a shorter title. This post is inspired from Rabbit Food For My Bunny Teeth’s quinoa granola recipe! I love her posts so if you guys have not checked her out yet, you really should! She has great recipes and I think that what she is doing is absolutely amazing. She is honest about her struggle with living healthy and has found such great ways to cook. I have never used a weight loss program like Nutrisystem or premade meals, but I have always had a passion for cooking. After reading her posts, I have checked out the same documentaries and read up on the food I put into my body. She has taught me so much about juicing, vegan recipes, and how to make sweet vegan treats! It is actually because of her and after I read about Joe Cross that I made the investment into buying a juicer and experimenting with juice recipes! Hands down one of the best decisions I have made in my drinking life. I cannot wait to read what the future holds for her! She’s gotten the attention of Chobani, Dole, Joe Cross, and a bunch of other fitness and health bloggers with her beautiful photography and sincere attitude towards helping people! She wrote this awesome granola recipe and I adapted it to my tastes, so here is the completed recipe that I stash in my office drawer for a quick pick me up snack.

Ingredients

Serves 4

1/2 cup uncooked black quinoa, unwashed (you can use regular and you can also do red)

1 tablespoon chia seeds

2 tablespoons sliced almonds

1 teaspoon cinnamon

2 tablespoons honey or agave

1/8 cup golden raisins or dried fruit of your choice

Directions

Preheat oven to 350 degrees. Spray a baking pan with nonstick spray (I used Baking PAM). Mix all ingredients except the golden raisins or dried fruit and the almonds, and set aside. You will add the almonds and the dried fruit when the quinoa clusters have cooled down. Spread the quinoa mixture evenly onto the baking sheet and bake for 10 minutes or until the granola is golden brown and amazing. This may vary depending on your oven so keep an eye on it! When the mixture has cooled, you can break it into little chunks and add the dried fruit and almonds for a delicious snack or satisfying breakfast with some nice greek yogurt and some fruit!

xx

R

Good additions would also be some walnuts or macadamia nuts if you are not a fan of almonds.