Sunday, January 23, 2011
Tuesday, January 18, 2011
I also got a pair of heels that were on clearance, I couldn't pass up a deal!
I'm not very big of sweet for breakfast kind of girl but I really love a savory breakfast and this one was also very healthy. I was so excited to use my home made bread for the toast and my home made chicken stock to saute the kale. The picture isn't the best best but trust me it was really good. I found the recipe on Foodwoolf if you want to try it for yourself.
Monday, January 10, 2011
I decided that I would try my hand at making my own bread so I found this delicious recipe from The Pioneer Woman. I made mine with coconut oil instead of butter and added flax and steel cut oats. I also added oats and sesame seeds to the top. I was pretty impressed with how good and healthy it was.
Sunday, January 9, 2011
In a small bowl, whisk together eggs, coconut milk, agave syrup, cinnamon, cardamom, nutmeg, sea salt and vanilla. In another shallow bowl, fill with coconut flakes. Heat a large non-stick skillet to medium heat and add a bit of coconut oil to lightly coat the pan. Dip each piece of bread in the egg mixture, coating both sides, and letting soak in slightly, then dip into coconut. Cook for about 3-5 minutes on each side until golden. To prepare apples, in a saucepan over medium heat, cook apples, agave syrup, sea salt and spices until apples have softened, about 10 minutes. Add golden raisins and cook until plumped, then add vanilla. Place bread on the plates and top each with half the apple mixture. You can also srinkle some extra coconut flakes on top.
I don't know about anyone else but I think New Years is just so over-rated! It never delivers enough for all the hype! I usually am just frustrated by all of the amateurs out who are so drunk and acting stupid. There are usually fights, covers at bars, and no cabs available! That's why my boyfriend and I decided to stay in and make a good dinner and have some drinks at home. We did that last year too and after hearing stories from friends the next day, we were glad we did!
1.In a large pot, heat the stock and 2 cups water over medium low heat.
2.In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat.
3.Add the onions and garlic to pan and saute to soften 3 to 4 minutes
4.Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated.
5.Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect.
6. Keep adding stock each time the pan starts to become dry at the edges.
7.While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar.
8.When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
I love this risotto! It is my go to recipe and I like to take the extra and coat with panko bread crumbs and make risotto balls the next day! It's naughty and not very diet friendly but they are so good!
White Wine Vinegar Brussel Sprouts