18 Reasons Cooking Class

18 Reasons is a non-profit based in San Francisco that not only provides cooking classes to community members but also free cooking classes to low-income communities throughout the Bay Area. 18reasonsIMG_470418reasonsIMG_470618reasonsIMG_4705

The night my friends and I went was ‘Spring Soups’!

We made crispy salmon, warm potato salad with a watercress sauce/soup. A build your own tortilla soup bar and for dessert a strawberry champagne soup with vanilla ice cream, fried basil, and other accents.18reasonsIMG_4709

Making the crispy salmon was easy and delicious.18reasonsIMG_4710

Building the tortilla soup and adding the broth at the end allowed for a fun and different aromatic experience!18reasonsIMG_4713

Next the crispy salmon over the warm potato salad and watercress sauce was served! 18reasonsIMG_471818reasonsIMG_471718reasonsIMG_4719

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Fried Basil! I have never seen that before!18reasonsIMG_472118reasonsIMG_4723

Everything we prepared was easy and delicious. This cooking class was a lot of fun and I love the mission behind 18 reasons. I highly recommend taking a class here! Enjoy!

Links I Love

no-working-link-has-been-provided-so-the-dispute-cannot-be-investigated-please-make-sure-to-include-a-working-link-in-your-report-sLove this article from Outside about building your perfect home gym! They correlate each item with activities in the outdoors where you will use the same muscles.

Don’t have time for breakfast? Think again. Here are a few quick and protein heavy breakfast ideas. I love to do hummus on Dave’s Killer Bread with chili flakes or Tapatio or Cholula on top. Yum and filling!

Remember our Girl Scout Cookie and Beer Pairing earlier this year? Well I will have to do it again with Halloween Candy!

Can’t wait to get my hands on this six pack of Patagonia Beer.  This beer is different in that it uses a type of wheat that can grow back season after season. Making it more sustainable.

Can’t wait to try this DIY for more luscious brows and lashes! Need to get on it asap.

Current Food Lovin’

Do something today that your future self will thank you for. (2)

I always have a craving for something sweet after a meal. Lately, since I am trying to be healthy I will attempt to have tea but if that won’t do it here is a fun little one cup cookies recipe.

Do you take a lunch to work or make one at home? I love this little video of weekday lunch ideas.

Popcorn and chocolate give me energy?! Sign me up. Great list of high energy snacks!

Artichokes and I go way back, I have loved them for a long time. This crispy roasted artichoke recipe brings new life to an old favorite.

I could have hummus everyday and its Mother approved because its so dang good for you. These hummus recipes are steadily going to make it into my Summer rotation.

 

 

Get Spiralizin’

I have a feeling that I am a little late to the game but over the last few weeks I have fallen in love with Spiralizing. Fruit and vegetables become so much more fun and exciting when they take on a different form.

I reccomend the blog and book Inspiralized  to get recipe ideas and for the actual spiralizer I have had the best experience with this Paderno model.

I love that you can make warm and cold salads – main dishes or side dishes. The possibilities really are quite endless and I look forward to having more fun with it in the future. IMG_6910

Asparagus and Pears get spiralized here.IMG_7121

Links I love : Healthy stuff

Links to

A few healthy snack ideas for traveling. Snacks are a must at all times!

There are few things better in life than working up a sweat and then having a nice brunch

If you are a lucky individual who has ample space on their cell phone these cool health apps seem like the perfect way to use more space up!

A drink that brings you health – I am all about that, but I might have to wait for the price to cool down.

I love seeing what ‘healthy’ people eat on an average day! Also really lovin’ the spiralized veggies lately.

Hope you have a healthy week!

Links I Love

Do something today that your future self will thank you for.

We went a little ham at the farmers market this weekend! That being said I have made a couple yummy recipes using asparagus. Have a craving for fries but want to be a little healthier, whip up these Asparagus Fries! Okay, so they aren’t really super fry like but I think you can use your imagination. Next, I made this delicious frittata with Asparagus, Kale and Peppers, 10/10 would make again.

There is an app for just about everything these days, but I recently heard about Truebill  which sounds like a dream come true for those of us who can be a little bit lazy checking every recurring charge. Haven’t tried it yet, because like I mentioned I am a bit laaazy but it sounds really awesome!

If you have read my blog for any length of time you have probably come to the realization that I enjoy beer, I would say its probably one of my favorite pastimes, reading about it, drinking it etc… so when a friend sent me this article last week with six reasons why you should date a guy who drinks beer I was laughing hysterically. Amen.

I went to Capitola last Fall and really loved it! This is a cute locals guide to the city. I hit a few things but missed some others, Oh well I guess I will have to go back!

 

 

 

Spice it up with some Cauli.

The recipe I am about to share is one that you will make over and over again. I love Cauliflower and enjoy trying out new ways to eat it!

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The following made four servings.  If you were to add this to a bed of greens or grains you could spread it out a little longer.

Spicy Cauliflower Stir-Fry

Prep time: 20 minutes

Cook time: 5 minutes

Easy peasy lemon squeaseee

Ingredients

  • 2 whole Heads of Cauliflower
  • 2 teaspoons Coconut Oil
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Soy Sauce
  • 1 whole Lime (or Sub A Splash Of Rice Wine Vinegar)
  • 2 whole Green Onions, Sliced
  • 1 Tablespoon Sriracha, Or Other Hot Sauce
  • Lime (lemon) Wedges For Serving

Instructions

Break up the cauliflower into large florets, then, using your hands, break into very small florets.

Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around the pan, allowing it to get very brown in some areas. Cook for 3 minutes, then turn heat to low. Add soy sauce, squeeze in the juice of the lime, and add most of the sliced green onion, reserving the rest for serving. Stir and allow to cook for 1 minute, then squeeze the hot sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add a little more hot sauce if you want a deeper color and flavor.

Serve hot in a bowl. Sprinkle extra sliced green onions on top, and serve with a lime wedge.

This can be enjoyed with a tasty Gewurztraminer.  We had this one.

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bon appetit!

Enjoy these healthy and delicious muffins this Valentine’s Day!

Valentine’s Day is a special holiday regardless of if you are single or taken.  While the origins of how Valentines Day came to be are shrouded in mystery or at least a little unknown, most tales involve saving people, sending a letter or standing up for others. On this holiday I think its especially nice to give a little love in the form of a baked good or a special card.

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Here is a recipe for a sweet treat to share or keep to yourself this Valentine’s Day!

( Bonus: they are healthy too)

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Strawberry Banana Whole Wheat Muffins

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Strawberry Banana Whole Wheat Muffins

Ingredients:

2 cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 large ripe bananas (2 cups mashed)
1/2 cup packed light brown sugar
1/4 cup coconut oil, melted and cooled
1 large egg OR equivalent flax seed
1/2 cup plain Applesauce
2 teaspoons pure vanilla extract
1 1/4 cup chopped strawberries

Process:

1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, peel the bananas and mash with a fork. Add the brown sugar, coconut oil, egg/flaxseed replacement, applesauce, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined. Gently fold in the chopped strawberries.

4. Fill muffin liners. Bake for 25 minutes or until a toothpick inserted into center comes out clean.

P.S. my batter was pretty thick not normal muffin consistency which worried me but they turned out great! I shared mine and people loved them even though they were whole wheat.

P.P.S. Look at those cute strawberry cupcake liners for my strawberry muffins!

I hope you enjoy. XOXO

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Summma time squash

I am going to start this post off by admitting I am a bad blogger lady! My pictures aren’t the best and I sometimes forget to make exact notes of what I do.. but I will tell you that this recipe tastes great! Hot or Cold, with a BBQ or to a mismatched potluck. No matter with what or where this amazingly easy squash recipe will become a go to in no time!

Summa Time Squash

This is a no recipe, recipe.

Ingredients:

Yellow Squash

Fresh Mint

Olive Oil

Kosher Salt

Fresh Black Pepper

Feta

Process:

Heat oven to 350 degrees. Wash and Cut Squash, toss in a bowl with olive oil, salt and pepper. I put the mint in before placing in the oven, but you could also do it after!

It should bake for about 30 minutes total, flipping half way through. Let cool. Add feta on top and serve hot or cold!

Enjoy this easy, summer recipe!

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Vegetarian Tortilla Soup

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This is an amazing tortilla soup, and super easy! What I love about it most is that you can pretty much add in what ever you have in the fridge, convenience at its finest!

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Vegetarian Tortilla Soup

– 1 Medium Onion

– 2 Cloves of Garlic

– 14 ounce can crushed tomatoes

– 1 dried smoked chili pepper or 1 poblano pepper

– 1 avocado

– tortilla chips

– olive oil

– sea salt

– 2 ounces queso fresco or feta cheese (optional)

– 1 handful cilantro

– 1 lime

-14 ounce can black beans, rinsed and drained

– 32 ounces (4 cups) vegetable stock

– 1 to 2 medium jalapeños (depending on your spice preference)

– 1 teaspoon ground cumin

– 2 to 4 radishes

First, place the large poblano peppers on the rack in a heated oven. (Don’t remember the exact temp) I forgot to set a timer so I think the peppers were in the oven for a couple minutes. (Pic #2)

Next, I rinsed, chopped and minced all veggies. Put oil in a large pot on medium heat until hot.  Then add onion, garlic, jalapeno and poblano peppers. Cook for about 5 minutes, until soft and translucent. Stir in the cumin, canned tomatoes and vegetable stock. Let cook for 3 minutes and then add the black beans. Continue cooking for 8 to 10 minutes, or until slightly thickened, add seasoning to your likening.

Your ready! Serve the soup into bowls, then add the avocado, radishes, tortilla chips and queso fresco (feta), topping with cilantro and serving with a lime wedge.

Enjoy!