So the word “detox” is thrown around a lot. Detoxing is trendier than Kylie Jenner’s Instagram feed. I just want to say that there is a difference between detoxing and tonifying. The easiest way to break it down is detoxification means removing toxins from the …
This is such a simple side dish (or snacky snack). I roast potatoes about 1x a week, it’s just too easy and delish. I mix it up by the way I cut the potatoes: spiralizing, mandolining, cutting in circles, cutting like steak fries….whatever I feel like! My favorite part is, no matter what shape I cut them into, they are great leftovers. They make for a great breakfast “hash” the next morning, or I can easily reheat/brown them in a fry pan to serve in my buddha bowl lunch.
Today we Spiralize Spuds.
With my Paderno 4 Blade Spiralizer doing most of the work, they look so fancy! (psssst, fancy doesn’t always have to mean hours of work!)
Look how easy this is.
Please excuse my shoddy cell phone pics…
- Potatoes (I used these cute gold potatoes from TJ’s! but any kind will do)
- Fresh Rosemary
- Avocado Oil (or whatever kind of Oil you like—or be oil-free if that’s your preference)
- Salt & Pepper, to taste
A new twist on “golden delicious”
- Preheat Oven to 425º F
- Spread Potatoes on Parchment lined baking sheet.
- Drizzle with Oil.
- Tuck Rosemary sprigs in-between the spirals.***
- Salt & Pepper your spuds.
- Cover with Foil (to steam bath the beautiful flavor out of the rosemary)
- Roast in oven for 30 mins, then, remove the foil, flip the potatoes with tongs and continue to roast uncovered for an additional 15-30 minutes. I like mine chewy and crispy! So that means they are typically in the oven for 1 hour.
Serve with a yummy protein and a green salad or vegetable and you are GOLDEN. Pun intended.
Sometimes I’m lazy and it’s too much work stripping the rosemary leaves off their stem. Also, sometimes Rosemary gets “burnt” or at least “overcooked” and it’s gross (in my opinion). It can be tedious picking out individual leaves from the cooked potatoes if they get burnt. That’s why I started leaving it on the stem. So much faster, and the “steaming” with the tin foil TOTALLY works and infuses the spuds with the flavor of rosemary. Hope that makes sense!
This dish was my Thanksgiving contribution. Everyone from my 1 year old cousin to my 90 year old grandfather LOVED this dish. It will be playing on repeat all winter in our house. So simple. So Yum. Parsnips: contain a wide variety of vitamins, minerals & …
This recipe is inspired by Whole Food’s Market “Corn and Arugula Salad” I love it so much I don’t mind paying $7.99 per pound. BUT. It’s so easy to make…let’s not get too lazy. Perfect salad on pizza night, or for a BBQ side dish, even as part of your Thanksgiving or Easter Feast. I like my version a little better than WF’s because I add extra arugula!
Ingredients (Serves 4-6):
- 6 Corn on cob, (I recommend using sweet corn)
- 1/2 Medium Red Onion, sliced thin (use more if you’d like)
- 5-10 oz Fresh Baby Arugula (all based on how hungry you are!)
- 6 sprigs of thyme leaves, finely chopped
- 1/2 Cup Olive Oil
- 1/2 Cup White Wine Vinegar
- Salt and Pepper, to taste
- Mix all dressing ingredients together and set aside.
- Wash and spin dry your Baby Arugula.
3. Cut the corn from the cob (Leave it raw!) and place in bowl with Arugula.
4. Thinly slice your onion and add it to Arugula and corn.
5. Remove Thyme leaves from stems, chop them up, and add to salad.
6. Drizzle dressing over salad right before serving. Mix well.
Enjoy! I could eat this every day, all summer long!
It is so important to drink plenty of water. Sometimes people get bored of “plain” water. Instead of turning to sugary juice or artificial powders to sweeten or flavor your water, consider using fresh herbs! So beautiful, with tons of health benefits. I used mint, …
Nothing says summer like Watermelon! This is the most refreshing drink I’ve had in a long time. I went to the Original Farmers Market in Los Angeles on Tuesday evening and tasted delicious watermelon juice that had chia seeds in it. I knew it was …
Last night I posted a pic of my dinner (sprinkled with Nutritional Yeast) on Instagram.
I promised a blog post on why I heart NY.
Here it is.
I’ve been a vegetarian for about 18 years! (and my Dad thought it was a “high school phase”) I have only recently discovered the magic that is Nutritional Yeast (aka, magical flakes that vegans adore). The first time I heard about it I was thinking, “ew, sounds nasty” Sprinkling yeast over food?! Who does that?! Sounds beyond unappetizing. Then I ate the popcorn my friend handed me that was covered in Nutritional Yeast, and when I got home, I did a bit more research.
What the heck is Nutritional Yeast?
Nutritional yeast is a “seasoning” that looks like yellow flakes, to be honest…I think it looks like fish food! You can find in natural food markets like Sprouts, Trader Joe’s and Whole Foods (I’ve also seen it on the shelves at Ralphs/Kroger grocery store). These yellow flakes are a pure strain of yeast called Saccharomyces cerevisiae. In the same family as edible mushrooms, yeast has been used in food and beverage production for more than 5,000 years.
Each batch of nutritional yeast is grown on a mixture of cane and beet molasses for a period of seven days. B-vitamins are added during the process to provide the yeast with the nutrients it needs to grow. When harvested, the yeast is washed, pasteurized, and dried on roller drum dryers before it is ready for market. It is then used by food manufacturers in food products, added to boost the nutrient levels in pet foods, and simply packaged for sale in natural foods stores.
Is Nutritional Yeast “alive” like in baking yeast?
No. Nutritional Yeast is an inactive yeast. It does not have fermenting power (like yeast for brewing beer or baking bread).
What Does Nutritional Yeast taste like?
It comes in both powdered and flaked forms, and tastes nutty, slightly cheesy and kind of creamy. Many vegans use it as a cheese flavoring substitute, adding it to gravies, sauces, and mac n’ cheese style dishes.
What are health benefits of eating Nutritional Yeast?
It is a good source of protein, dietary fiber, vitamins and minerals. Vitamin B-12 is ESSENTIAL for construction and regeneration of red blood cells, food metabolism, and maintaining a healthy nervous system. Many of us Vegetarians and Vegans do not get enough B-12 in our diets because it’s not found naturally in plant foods (only animal foods). Just one Tablespoon of NY provides 40% of the Daily Value (DV) for Vitamin B-12. Additionally, it’s good source of B-Complex vitamins Thiamin (B1) (180% DV per serving), Riboflavin (B2) (160% DV per serving), Niacin (B3) (70% DV per serving), Pyridoxine (B6) (140% DV per serving), Folic Acid (40% DV per serving) and Pantothenic Acid (30% DV per serving). It is also a source for of zinc and selenium. Nutritional yeast is a complete protein! That means that out of the 18 amino acids, it contains the 9 essential amino acids that our bodies cannot produce.
Love this article about Nutritional Yeast with links to a few yummy recipes from The Huffington Post
What is your fave way to use NY? I’d LOVE to know.
Sometimes you just need a good ol’ pasta night! I don’t know how Paleo’s do without it! (I’m certain they eat it when we’re not looking). Loving this gluten free fusilli from Trader Joe’s! Seriously, couldn’t even taste that it’s gluten free. Even though …