Snaps!

Afternoon ya’ll!

Announcements, announcements!  I am so excited to finally be able to share with you guys some changes around here.  I’ve been working with Julie from Deluxe Designs on a new blog design that will launch (hopefully) this week.  It looks amazing and I am so excited for you all to see it!

Moving on…

{ working in Long Beach }

{ working in Long Beach }

I spent all weekend out in Long Beach, CA working an indoor gardening trade-show.  I must admit though, even though it is my job, I sincerely enjoy it. Pretty lucky in that aspect.  To cap off a busy weekend I spent Monday afternoon at Disneyland with my mama.  I swear, no matter how many times I go, it always feel like the happiest place on Earth.  Corny, I know, but that place is magical. Oh, and with all the fun Halloween decorations and people dressed up, amazing!

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{ Haunted Mansion }

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{ waiting for World of Color }

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{ fun decorations }

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{ magic }

Here’s to a new week!  Hope you all enjoy the final days to this spooky season

Blood and Liver Cleanser

It’s Friday!!  So gloomy out, I just to wrap up in a cozy blanket, drink tea, and catch up on some shows.  Oh, and light some of the delicious Bath & Body Works candles I just bought.  Seriously, these things are the jam.  They smell so yummy and completely fill the room with a warm and cozy fragrance.

OK onto the juicy part of the post.  The juice.  The combination of the beets, carrot, and apple, make it so cleansing for the blood and liver.  Yum!

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Here’s the breakdown:

Beets

  • iron, calcium, potassium
  • Mineral rich helps the liver cleanse and build healthy blood cells

Carrot

  • Packed with beta-carotene (bueno for immune system and vision), vitamin C, and most of the B’s
  • Iron, calcium, potassium, and phosphorus
  • Helps liver release toxins

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This juice makes 16oz / 2 cups and includes:

  • 2 apples
  • 1/2 cucumber (peeled in not organic)
  • 2 lemons peels cut off
  • 2 small beet
  • 1 nob of ginger
  • 3 carrots

That’s all for now!  Juice it up, order this combo from your juice shop, and cheers to better health!

Have a great and blessed weekend!

Save the Pesto!

pestoBasil, basil everywhere.  No joke!  My basil plants have completely taken over an area of the raised bed in which they sit.  By no means am I complaining, but there does come a point when I have no idea how to use it all.

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Bear with me here, I kind of get anxiety with vegetables and fruit.  It’s weird, I know.  Like, I hate tossing stuff into the compost if it has simply gone bad.  I feel like I failed.  I feel like I should use everything I grow.  Here is where the anxiety comes in.  I sometimes just cannot think of enough recipes or find the time to use it all.  Gardening problems.

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When I saw the basil plants going bonkers, I knew I couldn’t make enough margherita pizzas or caprese salads to even have made a dent.  Pesto uses a good amount of basil, but how much can I consume before it goes bad.  Enter Frozen pesto!  I doubled my usual pesto recipe and spooned it into a clean ice-cube tray.  Now all I have to do is pop out a cube or two and heat it up with some squash noodles or saute it with some vegetables.

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Basil Pesto

Enough to fill 1 ice-cube tray

  • 3 cups fresh, torn basil
  • 4 large garlic cloves
  • 1 tsp red pepper flakes
  • 1/2 cup walnuts or pine nuts or combination*
  • 3/4 Parmesan or vegan parm
  • 1/2 cup olive oil
  • large dash of salt and pepper
  1. Place all ingredients into a food processor or high immersion blender. Process until smooth.  It’s fine for it to have a slightly chunky texture.
  2. Spoon into ice-cube tray.  Cover with saran wrap and place in freezer.  Pop out cubes when needed.  Should stay good for about 3 months.

*I sometimes use 3/4 cup of walnuts for a thick, chunkier consistency.

Why is pesto such a bad ass addition to foods?

Basil!

  • Flavonoids in basil help protect cell structure
  • It has anti-bacterial properties
  • Has anti-inflammatory properties
  • Helps the body fight free radicals
  • Very beneficial to cardiovascular health

Eat up!

Snaps!

Last week was one of those weeks I decided to throw out routine and enjoy some friend time and activities out of the norm.  Slow my roll.  It was quite refreshing and helped me let go of some stress I have been holding onto.  I think taking time to have a couple dinner dates with friends, explore new walking trails with my pup, and take a last minute mini getaway with Erik really did wonders.  I was able to reflect on my life for a minute and realize how blessed I am.  To realize that some of the goals and priorities I set for myself need to be tweaked; adjusted.

palm springs

 

{1} messing around with a mirrored table at our hotel

{2}  dinner out in downtown Palm Springs

{3}  cheers to…myself (?), us taking a night off (?), warm weather (?)…something!

{4}  cute little cherry tomato from my garden

Btw, we stayed at the Riviera in Palm Springs.  SoCal peeps who venture out there and don’t already have a go to spot, I thought this place was pretty great. Definitely not my favorite places I’ve stayed out there, but I’m pleased.  The rooms were so PS chic; that retro-hip style I love.  They have a swanky lounge and fun bar.  The pool scene was just okay.  Crowded (to be expected), great service, but not the best pool and, in my old lady opinion (30 years old can say that, right?) the music was too unce unce, know what I mean??  All in all, great trip out there though.  My goal of a relaxing weekend was met!

Polenta Pizza

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If you told me I could only have one food for the rest of my life, I am pretty sure it would be pizza.  I think I am far from alone on this too.  Even though I try to avoid dairy, pizza is something I indulge in here and there.  It’s about balance right?

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I’m actually not opposed to vegan pizza, sans the fake cheese.  The soy cheese imposter food is something that really ruins a pizza.  I’m totally not a pizza snob either.  Thin crust, deep dish, crispy, doughy; I’ll even take pizza-like foods…flatbread, pizza hummus.  I don’t discriminate.

I like trying out new ways to make pizza or pizza like foods, yet this is my first time attempting a polenta pizza.  Even though it is a little time-consuming, (polenta setting, then baking) it is so easy.  The hardest part is deciding on toppings!

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Polenta Pizza

  • 1 1/2 cup dry organic* polenta
  • 2 cups veggie broth
  • 1 cup water
  • 1 tbsp olive oil
  • 2 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • toppings of choice
  1. Heat broth, water and spices on high in medium pan.  When boiling, whisk in polenta for about 30 seconds, until thick.
  2. Pour into 2 9 inch pie tins (oiled or lined with parchment paper).  Place in refrigerator to chill for 30 minutes.  After chilled, bake at 450 for 25 minutes.  Remove and let cool for a few minutes.
  3. Lightly dust baking sheet with cornmeal.  Remove crust from tin and place on baking sheet.  Add toppings of choice.  I layered one with pesto, tomatoes, and mushrooms.  I layered the other with pesto, tomatoes, and artichoke hearts.  I topped both with fresh herbs, and crushed red pepper after baking.
  4. Bake for another 7-10 minutes.  Serve and enjoy!

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If you could only have one food for the rest of your life, what would it be?

Snaps!

Oy!  Normally I am not a Monday hater, but honestly, I am so not loving this Monday.  All I wanted to do this morning was stay in bed, cuddle my dog, and watch a movie.  Definitely take a couple naps too.  I think the excessive amount of football I was subject to over the weekend wore me out!!

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{ Monday, can’t we just stay in bed?? }

It was a pretty relaxing week though with not too much planned, for once.  My mom and I, along with some friends explored a new wine bar near her house.  It’s called the Lost Vine (so cute) and is attached to one of my favorite coffee joints, The Lost Bean.  There was not much to choose from for appetizers and what we did select was average, but the wine selection was great.  I also loved the cozy interior.  I will definitely be wondering over there again for some wine tasting.

Friday I took Erik to see my high school football team play our long time rivals.  It was a big game and they got to play at Angel stadium, which was pretty cool!  Being around all that school spirit really brought me back.

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{ high school football at it’s finest. Mater Dei Monarchs }

Saturday and Sunday we spent relaxing, playing with the dog, brunching, and watching a ton of football.  I’m pretty much girlfriend of the year, I just decided that.

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{ dudes and football }

Hope you all had a good weekend, too!

P.S.  check out my dog Jack’s creepy eyes.  Think he’s telling me to stop with the pics!

Seasonal Eating – Fall

Autumn still life

It feels like it has gone from summer to fall in just a couple of days.  I had a short sleeve shirt on last week and today I came to work in a fleece.  I am sure we will get at least one more heat spell before the cold really sets in, well as cold as it can get in SoCal.  But because I love chilly weather (not freezing), I am going to embrace this.  Bring on the cozy sweaters, bundled up nights, hot tea…

Enough about the weather, as interesting as it is (sorry), let’s move on to a way better topic, FALL FOOD!!!  Sure, summer recipes for light salads, cooling cocktails, and anything that requires minimal cooking/stove hovering time are great and allow for maximum outside, pool, cocktail sipping time. Buuut let’s be real, for people who like to cook (or maybe just me), the cooler months are where it’s at.  I love warmy(?) foods!

Autumn fruits and vegetables

Before I start pumping out the fall recipes, I want to go over some important foods we should look for in recipes.  Last year, I went over some foods and reasons it is important to eat seasonally.  It’s a new season and new year, so I will do it again.  An easy way to understand why eating seasonally is beneficial is to think of why we have fresh watermelon or enjoy light salads in hot months. The reason we crave soups or hearty chili in cold months.  Watermelon in August will cool our body temp and hydrate us.  A hearty veggie soup in cold weather will warm us up.  Sustenance in fall and winter foods gives us power to fight seasonal illness; think cold and flu.  If we were eating cool mint salads all fall with chilling juices our body temps would be lower and we would be missing vital nutrients and vitamins our body needs for strength during those months.  We would be more susceptible to getting sick.  The Earth produces what our bodies need during a given season in specific areas.

With that said, here are some powerhouse fall foods to focus on:

fall foods

 

Do you have any favorites on this list?