Weekly Wrap-Up; Back At It

by Emily

I know this post is behind schedule (and I swear, I really am going to share all of the tasty things we ate at the end of our trip!) but the first week back at work after a vacation always feels so looooong. It doesn’t help that the poor puppy is sick – and it really doesn’t help that he is on 2 weeks of a twice-daily medication, in addition to his twice daily seizure medication! No matter, he has the fuzziest face on Earth and I wouldn’t trade him for the world.

Here are some of the eats from the week that I wouldn’t trade either…

Coffee, always

A double-strength batch of Community Coffee French Roast served over ice with Hint of Honey Almond Milk.

Halvah yogurt bowls

Plain Greek yogurt with crumbled marble halvah mixed in and juicy summer fruit on the side.

Spinach pesto on everything

Mixed with shredded chicken and bow tie pasta (my mom and aunt always serve pesto with bow ties so that’s how I do it too!).

Next to really amazing salads topped with turkey bacon dressing and balsamic roasted grapes.

And mixed with shredded chicken atop a truly epic toasted cheese sandwich.

Chipotle, again, always

For dinner I improved the rice-veggie ratio by serving my bowl on a big bed of arugula dressed with bbq sauce.

And the leftovers made for the most exciting lunch I’ve ever packed.

I am so ready for the weekend!

22May2015

What I DIY {Recipe Redux}

by Emily

From the Redux team: What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.

I admit to being a big fan of quick, convenience options in the kitchen. I’ve never made beans from scratch, I regularly buy precooked chicken breasts to shred, and even though I have some fantastic bbq sauce recipes on the blog, I usually buy the bottled stuff. Pesto, however, is a sauce we always make at home.

The jarred kinds usually are filled with additives, very high in sodium, and just not as tasty. Homemade pesto can get a little expensive because fresh herbs tend to be pricy, so this version helps me get more bang for my buck by stretching my pesto with spinach. Plus, this is a great way to sneak some more green veggies into our pasta.

Spinach Pesto

Yields: 11 oz; Total Time: 5 – 10 minutes

8 cups fresh baby spinach
2 oz fresh basil
4 Tbsp extra virgin olive oil
1/3 cup toasted pine nuts
2/3 cup shredded Parmesan cheese
1/4 tsp salt

Working in small batches, pulse spinach, basil, and oil in a food processor. Be sure to process until smooth, don’t stop when you’ve reached the grass cuttings consistency.
Add Parmesan, pine nuts, and salt and continue to process until well-combined.

15May2015

Spring Vacation 2015

by Emily

Adam and I took advantage of our joint weeks off and flew home to St. Thomas for a quick visit. The timing worked out perfectly so that we flew in on Mother’s Day and could celebrate with my mom in person.

Our trip was short but wonderful!

We saw some old friends, ate tons of good food, ran on the beach, and visited our favorite spots. I am missing pictures of most of the action, but here are some of the highlights…

St. Thomas now boasts several self-serve froyo places (and a Walgreens?!), a fact that seems insane to anyone who grew up in the VI.

Zest, at the Ritz, also had yummy toddy-brewed VI Roasters coffee, so you know I had to make an affogato.

With vanilla froyo with caramel and marshmallow.

Dinner at ITP, my family’s favorite pizza spot.

We shared giant Greek salads and a bbq chicken pizza.

Brunch at Barefoot Buddha, my favorite restaurant on the island.

I got a Vietnamese iced coffee, as well as a really amazing Cuban coffee to go. Plus my standard order, the Bigfoot Bagel Sandwich.

Egg frittata, smoked turkey, turkey bacon, cream cheese, sharp cheddar cheese, chipotle aioli, tomato-onion coulis and fresh spinach on an everything bagel.

Lunch on the water at Fat Turtle.

The food was meh – we split a Cajun mahi mahi sandwich and a veggie pizza that Adam loved – but the view was nice.

And afterwards we got house-made salted caramel gelato from a pop-up booth in Yacht Haven.

My parents made Adam’s favorite dish one night for dinner, Bill Clinton’s Enchiladas.

Plus key lime pie for dessert for me.

I scooped a slice of pie onto Greek yogurt for breakfast the next day and it was delicious.

You can’t miss the local dishes at Victor’s.

That is pan-fried Old Wife, a nice white fish that went well with the smoky creole sauce. My plate also had veggies, fried plantains, and fungi – a cornmeal paste that has a texture like firm mashed potatoes.

Finally, fraccos, aka Caribbean shaved ice.

I got soursop and passionfruit with condensed milk and it was one of the best things I ate all vacation!

It was a great trip, and now I’m excited for a three-day staycation in the city before we head back to work.

13May2015

Around The Web

by Emily

Some of my recent favorites from the internets…

think

“Natural” is a bullshit way to describe food. This article manages to cover almost every nutrition trend that makes me see red

And Real Mom Nutrition explains why eating “clean” is a privilege

Some baking how to’s from Serious Eats:

measuring wet and dry ingredients; we tested these out in a food lab in college and for dry ingredients it really did make a big difference
debunking pie crust myths

And one from Delicious knowledge: cooking with tofu