Year: 2013

Cilantro Carrots

Whenever I cook carrots, it brings me back to when I was a little girl. Grandpa would tell me to eat my carrots because they’re healthy and good for me. “You know why?” he would ask when telling me to eat my carrots, “Well, have you ever seen a rabbit with glasses?!” Why no, I have not. Have you? This always stuck with me as a little kid, like an epiphany —carrots were the secret to healthy eyes. Twenty years later, here I am writing this post wearing glasses. Maybe I should have listened to Grandpa and eaten more carrots… Fact: Grandpa wasn’t kidding. According to fitday.com, carrots contain high levels of antioxidants (which protect the body from cell damage) and beta-carotene, a compound that’s converted to vitamin A by the body. Vitamin A is key for good vision and a strong immune system. So let’s make some carrots! Today is a recipe using heirloom carrots of yellow, orange and red. I know, I didn’t know they came in those colors either! I found these …

Hello Sweet on Cinnamon Readers!

My name is Court and I normally blog over at Princessandthejog.com, check it out! But for today, I am excited to be writing to you all here! I met Madalyn through a small online community called Elf for Health, which is group of people who have joined together to share a similar goal of keeping a focus on health while enjoying the holiday season. This group is organized thanks to the hard work of Elle and Lindsay. Today I want to talk to you a little about healthy snacking. As a princess, I always like to carry healthy snacks with me to have on hand. According to multiple sources, healthy snacks are a great way to keep blood sugar levels balanced. Planned healthy snacking keeps you focused and on track if you are trying to eat healthy, because it doesn’t allow your body time to miss food. Here are some of my favorite go-to snacks: Bag o’ nuts. The best kinds of nuts are nutrient-rich ones such as almonds or walnuts, which are both full …

Fig and Almond Tart: The New Pie

It’s time to welcome a new pie to the Thanksgiving feast. Although pumpkin pie will always be a Thanksgiving perfection with its flaky crust and spicy cinnamon and sweet custard center, sometimes traditions can use a little bit of sprucing. This Fig and Almond Tart won’t replace your traditional pie, but it can become quite an addition to the table. I love this tart because it’s a beautiful rendition by chef, Giada De Laurentiis, and also because it doesn’t require a pan. Hello — less dishes! Figs have little edible seeds that add a crunch to its sweet, fleshy center. They bake beautifully on top of the ingenious bed of creamy mascarpone and almond puree. This recipe incorporates lemon zest into the pie crust for a creative twist…what would a recipe by Giada be without a lemon? Fig and Almond Tart  Roll out the dough, spread the mascarpone and almond mixture, and layer the sliced figs. Add a thin glaze of apricot jelly (not chunky) over the top of the figs for a finished glistened look. Fold the dough …

Simple Asparagus, Tomato and Mushroom Quiche

One reason I love quiches: I can throw in different ingredients every time and have myself a new tasty quiche. I could literally make one every week and never get bored! You can make enough to last by cooking in either an oven dish or a muffin pan. Cook one for breakfast and let it keep on giving all week-long. Healthy, satisfying and simple—now that’s my kind of breakfast! I always thought a quiche needed cream, butter and a time-consuming crust, but that just isn’t so! This quiche is crustless and I don’t even miss it. I mean, really, isn’t the filling what it’s all about? Crack open some eggs, add milk, sauté (or blanch veggies), and bake. That’s it. Nothing more. I love recipes that are forgiving and allow me to experiment. This morning I used mushrooms, asparagus and sweet cherry tomatoes for my quiche. Ingredients: 10 Eggs (and/or egg whites) 1 C Almond milk (or any kind) 2  Handfuls of cherry tomatoes; sliced 1 Bunch of asparagus; quartered 1 C Mushrooms; sliced 2 Tbs. Rosemary 1 …

On the Search for Italy’s American Cappuccino

A little ache behind my eyes, a little pulsing throb at the top of my head. These are the signs of my espresso and cappuccino withdrawals. I spent two and a half weeks motoring around Europe, tasting at least two rich and velvety espressi a day. Sometimes for the purpose for a kick in my step and sometimes for the mere soothing taste of Italy’s fine coffee. Now that I’m back in the Bay Area, I’m on a search for an American cappuccino that tastes just as delicious as its parent Italian cappuccino. The Search What am I looking for? I’m lactose intolerant, so soy is a must. A thick foam that floats gracefully (at least a half-inch) above the pool of smooth, nutty espresso. Not too milky and pale, but just the right amount of milk that slips into the espresso to make it a milk chocolate color. The cappuccino should taste nutty and well, like espresso — which is harder to find than you would think! And lastly, I’ll be looking at the residence …

Zucchini Stuffed with Brown Rice

Usually, acorn or butternut squash is first to come to my mind when stuffing a veggie. They are the perfect kind of squash for autumn dishes — richer and fuller in flavor than their veggie counterparts — but zucchini is a great squash to stuff, too! Zucchini is lighter and more fresh, making it a great summer dish. Halve the zucchini and make them into little boats by scrapping out the seeds. You’ll want to scrape out a little more than just the seeds so that enough of the flavorful rice mixture can be packed in. But if it’s too thin on the bottom, it won’t cook evenly … I trust your carving skills. Buy quality tomatoes for the best-tasting stuffing. Heirloom tomatoes or cherry tomatoes work well for this zucchini side dish. Zucchini Stuffed with Brown Rice 4 servings; prep 15 minutes; cook 20 minutes 8 Zucchini, halved and seeded 2/3 Tomatoes, diced or halved 1/2 Onion, small; chopped 1 1/2 C Brown Rice, cooked Olive Oil Thyme or Rosemary for seasoning Salt and …

Gluten-free, Dairy-free Birthday Goodness

Try this elimination diet: no dairy, no gluten, no beans and no fake sugars. If you chuckled and said something along the lines of “No, thanks!”, I’m not surprised. That was my first reaction, too. Honestly, after almost six weeks of this, I’m still having the same reaction! But it’s been successful in detecting my allergies. At least I get my basic needs: wine and dark chocolate! A day when I normally would have deserved any kind of splurging or would’ve un-regretfully eaten the largest piece of cake (ever!), looked as though impossible. However, being that my older sister always looks out for her twin sisters, chocolate cake was back on the menu. What I learned? My sister can make a mean, gluten-free, dairy-free cake! She used a gluten-free Whole Foods recipe, and substituted the dairy with dairy-free milk and butter. Then topped it off with black cherries. Flourless Chocolate Cake with Dark Chocolate Glaze — (seriously the best cake you’ll ever taste!) Related Recipes/Articles Gluten-Free Cake Pops by http://www.LifeMadeDelicious.ca Nectarine Upside-Down Cake by www.FaveGlutenFreeRecipes.com Fudgy Gluten-Free Brownies by www.maryanna-bishop.blogspot.com Surprising Foods …