This trip to Barcelona wasn’t my first. I had spent a few days there just after college when I was working in London. However, I only spent two nights and...
My friend and I attended this event on February 18th. We missed the march and joined the rally at City Hall in downtown LA. It was a much smaller crowd...
This is so cute. There are many variations on Pinterest. I think the original idea came from the Free People blog which is worth looking at. I had these animals...
Last fall when I heard about the Ice Bucket Challenge I claimed to have felt bullied into donating since I didn’t want to make a spectacle of myself on Facebook....
We braced ourselves for the start of kinder this year. After all, we knew how pre-school had gone two years prior. She only cried every day for 1.5 years of...
It’s getting HOT and making pasta every night is killing me. I’ve been trying to branch out to more salads now that it’s summer. This is a really tasty dish...
During my salad-a-day month last March, my Canadian friend Kinga sent me this recipe. It’s a really popular dish named not after anything in the movie Porky’s but rather a ski bowl at Whitewater Ski Resort in Nelson, British Columbia. It took me a while to get over to Whole Foods for the nutritional yeast flakes. I had never heard of them & tried to never go to Whole Foods for various reasons. Also, when I read this recipe it sounded a little TOO healthy in that unsatisfying way some restaurant salads are. So I put it off.
Finally I had all the ingredients and decided to go for it. It’s SO WORTH IT!!!! SOOOOO WORTH IT!!!!! It’s amazing – something that looks like a pile of what G would call “Rabbit Food” but is so flavorful, satisfying & doesn’t weigh you down.
You’ve got to try this. Although it has a lot of components, the prep for each one is pretty simple.
Here’s what you need for the salad:
**NOTE: this makes enough for 8 people so you may want to halve it, which is what I did.**
SALAD INGREDIENTS:
2 TBSP vegetable oil
2 c cubed extra firm tofu (remember to press water out first!)
8 c hot cooked brown rice
2 c grated carrots
2 c grated beets
2 c packed baby spinach
2 c slivered or slice almonds, toasted
For the dressing:
and this:
DRESSING INGREDIENTS:
1/2 c nutritional yeast flakes
1/3 c soy sauce (or tamari)
1/3 c apple cider vinegar
1/3 c water
2 TBSP tahini
2 cloves garlic, crushed or minced
1-1/2 c vegetable oil
2. While that’s a-pressin’, add all your dressing ingredients to the blender & puree until creamy!
(Note: Properly stored, this can be kept for up to ONE week in the refrigerator.)
3. Cook your rice. I found this quick cook brown rice at Trader Joe’s. Takes about 10 mins instead of 45 mins so I did it! You can also find pre-cooked brown rice in the FREEZER section at Trader Joe’s. Just pop in micro for about 3 mins. That’s what I do when I’m in a crunch. **NOTE: if you’re using the regular brown rice – start this earlier according to how much time you need. You can always heat it up if you need to.**
4. Now prep your veggies. As you may or may not know (or care) I use a hand grater. Builds character.
5. Time to lightly pan fry that tofu! Heat oil over medium-high heat in a large skillet. I sprinkle a few pinches of salt over the tofu and turn when it’s golden brown. After all sides are lightly browned, drain on a paper towel lined plate.
6. Now for the fun part: ASSEMBLY! Add your rice layer in a nice sized bowl.
Drizzle about a tablespoon of dressing over the rice.
Top rice with spinach.
Add carrots & beets.
Now the almonds.
The tofu and about 3 more TBSP of the dressing.
Bea loved this dish! She doesn’t have that many teeth yet so she had some trouble chewing the spinach but she ate 2 bowls of this.
2 c cubed extra firm tofu (remember to press water out first!)
8 c hot cooked brown rice
2 c grated carrots
2 c grated beets
2 c packed baby spinach
2 c slivered or slice almonds, toasted
DRESSING INGREDIENTS:
½ c nutritional yeast flakes
⅓ c soy sauce (or tamari)
⅓ c apple cider vinegar
⅓ c water
2 TBSP tahini
2 cloves garlic, crushed or minced
1-1/2 c vegetable oil
Instructions
First, press your tofu. This needs about 15-30 mins and can be done while making the dressing, cooking the rice & grating the carrots/beets.
While that’s a-pressin’, add all your dressing ingredients to the blender & puree until creamy! (OR start your rice – depending on your cook time.)
Cook your rice. I found this quick cook brown rice at Trader Joe’s. Takes about 10 mins instead of 45 mins so I did it! You can also find pre-cooked brown rice in the FREEZER section at Trader Joe’s. Just pop in micro for about 3 mins. That’s what I do when I’m in a crunch.
Now prep your veggies. As you may or may not know (or care) I use a hand grater. Builds character.
Time to lightly pan fry that tofu! Heat oil over medium-high heat in a large skillet. I sprinkle a few pinches of salt over the tofu and turn when it’s golden brown. After all sides are lightly browned, drain on a paper towel lined plate.
Now for the fun part: ASSEMBLY! Add your rice layer in a nice sized bowl. Drizzle about a tablespoon of dressing over the rice. Top rice with spinach. Add carrots & beets.
Now the almonds, the tofu and about 3 more TBSP of the dressing.
Glory, glory!!!
Notes
1. Start your rice depending on how much time you need. You’ll want warm rice to put in your bowl. Or you can always reheat your rice if you’ve made it ahead of time.
2. The dressing will keep for up to a week, properly stored in the fridge.
3. Definitely halve this recipe if you need to. This is for EIGHT people!
We used to take them when we went hiking, skiing or kayaking. Those were the days! I always preferred these to Power Bars (old school), Tiger’s Milk & even Cliff Bars thinking they were less processed/chemically.
Also, I wanted something portable for the kids & me that wasn’t loaded with extra sugar. I can’t believe how easy they are to make. These are great little energy bars – and a healthy power snack to keep in your purse.
I think they also help keep you regular. If you know what I mean.
You should be able to get everything at your regular grocery. Nothing fills me with dread more than the thought of a trip to Whole Foods. I actually like the store but it’s not near my house, it’s pricey & it’s just a li’l too much sometimes. Holy cow I was amazed to find everything I needed at Ralph’s & Trader Joe’s!
Here’s what you’ll need:
INGREDIENTS:
1 c dried blueberries
2 c cashews
1 c dates, pitted (Medjool work best)
1/2 a vanilla bean
zest of one lemon
1. Toss blueberries in your food processor. I know, I know, in the past I’ve bragged about using my blender for everything. And I did this time too. But if you are lucky enough to have a food processor – use it.
Dump blueberries into a large bowl.
2. Now process your cashews. They should be in a fine dust. Not like mine. Here’s where things went wrong. (I chopped the dates first but they made the stickiest, crazy mess so I decided next time I’ll do the cashews first.) Anyway, by the time I got to the cashews my blender had had it. It smelled like smoke and then the two black rotors with black rubber teeth, that need to stay clenched together, melted down, spewing black rubber, followed by a VERY BAD SOUND and a less bad but still bad SMELL. After that, the blender ceased to function.
Is this where bragging gets you?
Anyway, that explains the whole cashews in my bars. Yours won’t have those. But if they do, big deal?
Before the blowout.
Add the chopped cashews to your bowl.
3. Now chop the dates. This’ll be an ooey gooey sticky mess. Like someone stepped on a giant raisin. Except in your blender. Only you’ll be using your food processor for this.
I did the blueberries & dates first!
Add ‘em to the bowl.
4. Finally, add the lemon zest & scrape out the innards of a half of a vanilla bean. That’s that really dark stuff on top.
5. This ain’t pretty but knead it by hand. You’ll want to combine it as thoroughly as you can unless you don’t mind biting into a pure clump of lemon zest.
Could my hand BE any less photogenic? Oh wait, that’s what it actually looks like in person.
6. Spread the mixture into the bottom of an 8×8 (or something close) baking dish. Refrigerate for about 30 minutes before cutting.
Bea loves ‘em!
Maddie feels differently about them.
What’s Maddie doing back there? Who didn’t fold the laundry?
These will keep well in the refrigerator for 1-2 weeks according to internet lore…
Homemade Blueberry Lara bars – nuts & fruit, what more could you want?
Ingredients
1 c dried blueberries
2 c cashews
1 c dates, pitted (Medjool work best)
½ a vanilla bean
zest of one lemon
Instructions
Toss blueberries in your food processor. Dump chopped blueberries into a large bowl. They won’t chop perfectly but as long as they’re sort of torn you’re in good shape.
Now process your cashews. They should be in a fine dust. Add the chopped cashews to your bowl.
Chop the dates. This’ll be an ooey gooey sticky mess. That means you’re doing it right! Add ‘em to the bowl.
Finally, add the lemon zest & scrape out the innards of a half of a vanilla bean. That’s that really dark stuff on top.
Knead it by hand. You’ll want to combine it as thoroughly as you can unless you don’t mind biting into a pure clump of lemon zest.
Press the mixture into the bottom of an 8×8 (or something close) baking dish. Refrigerate for about 30 minutes before cutting.
Notes
Properly wrapped, these should keep well in the refrigerator for up to 2 weeks.
Do you like roasted potatoes? What about roasted veggies like broccoli, asparagus or brussel sprouts? (Btw: if you think you don’t like brussel sprouts – I’ll be posting a roasted brussel sprouts recipe that will make you drop to your knees and recite a catechism or, being that I was raised Episcopalian, I’m not totally sure what I’m talking about…) Anyway, if you like roasted veggies & potatoes, you will LOVE broccoli gribiche!
I LOVE this dish!!! My kids didn’t feel the same but I LOVE THIS DISH!! This dish ROCKS!!! Try it!! You know where I got this recipe: Super Natural Every Day. This cookbook is full of simple yet amazing recipes. I haven’t made one bad thing from this cookbook…yet.
Don’t be overwhelmed by the recipe – all you do is roast the potatoes & broccoli and toss with a sauce. Not that you were. Getting overwhelmed that is. (Projecting much, Christina?)
It’s great the next day too!
Here’s what you need:
All these ingredients can be found at Trader Joe’s.
INGREDIENTS:
1.5 LBS small fingerling potatoes, unpeeled, scrubbed & dried (or cut larger potatoes)
1/2 c + 2 TBSP olive oil
salt
12 oz broccoli florets (I peel & slice the stems too)
4 large eggs, hard cooked & peeled
2 TBSP wine vinegar
1 tsp Dijon style mustard
1 TBSP capers, chopped
2 shallots, finely chopped
1 TBSP parsley, chopped
1 TBSP tarragon, chopped
1 TBSP chives, chopped
(use dry herbs if you are in a pinch!)
First you’re going to roast the veggies. Potatoes take longer than broccoli. Incidentally, your potatoes should be no thicker than your biggest finger (middle?). Mine were a little thick so I halved or quartered accordingly.
Also, when a recipe calls for the broccoli florets only, I still peel the stalks/stems & slice into coins. They’re really yummy & tender once you’ve peeled them and I hate wasting them. The kids actually like them better than the florets due to the texture I think.
1. Preheat oven to 400.
2. Toss potatoes with a TBSP of olive oil and a pinch or two of salt. Spread evenly on a baking sheet. Do the same with the broccoli but keep it SEPARATE since broccoli roasts faster. Place potatoes in oven. Bake for 15 mins.
After 15 mins, toss or turn with a spatula & put the broccoli in for another 15 minutes. I actually made ‘em share a baking sheet b/c I was dreading the clean up. But I realized that was kind of dumb afterwards.
Here they are crammed together on one baking sheet.
4. In a medium-sized bowl, mash up the egg yellow. Reminds of this episode of “Between Two Ferns”. (Click that link if you like Zach Galifianakis. You will laff really hard.)
Slowly drizzle in the olive oil, very slowly, whisking all the while.
Add the vinegar & mustard & whisk.
Stir in the capers, shallots, herbs & 1/4 tsp salt.
Coarsely chop the remaining eggs & gently add them to the dressing.
Place the potatoes & broccoli in a large bowl, pour 3/4ths of the dressing atop and combine very gently. Add more dressing to taste! (I added the whole thing & loved it!)
Some would serve this as a hearty side but for me it’s the perfect lunch or light dinner.
12 oz broccoli florets (I peel & slice the stems too)
4 large eggs, hard cooked & peeled
2 TBSP wine vinegar
1 tsp Dijon style mustard
1 TBSP capers, chopped
2 shallots, finely chopped
1 TBSP parsley, chopped
1 TBSP tarragon, chopped
1 TBSP chives, chopped
(use dry herbs if you are in a pinch!)
Instructions
Preheat oven to 400. First you’re going to roast the veggies. Potatoes take longer than broccoli. Incidentally, your potatoes should be no thicker than your biggest finger.
Toss potatoes with a TBSP of olive oil and a pinch or two of salt. Spread evenly on a baking sheet. Do the same with the broccoli but keep it SEPARATE since broccoli roasts faster. Place potatoes in oven. Bake for 15 mins. Toss, add separate baking sheet with broccoli & bake for another 15 minutes.
In a medium-sized bowl, mash up the egg yellow.
Slowly drizzle in the olive oil, very slowly, whisking all the while. Add the vinegar & mustard & whisk. Stir in the capers, shallots, herbs & ¼ tsp salt.
Coarsely chop the remaining eggs & gently add them to the dressing. Place the potatoes & broccoli in a large bowl, pour ¾ths of the dressing atop and combine very gently. Add more dressing to taste!
Notes
I didn’t include the egg boiling time. Btw: here’s a foolproof way to boil your eggs:
1. Place eggs in sauce pan of cold water (water should cover the eggs by an inch.)
2. Turn on the heat to high.
3. When water starts to fully boil, turn heat off & set timer to 20 minutes.
4. Voila! Eggs are hard boiled!
Rinse under cold water just enough to be able to peel them.
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We hosted our 3rd Annual Cox-Fitz Egghunt & Brunch this year!
Like the wreath? So did about 7 people at the Farmer’s Market. I think they assumed it was artisanally made or somethin’ because they kept asking me where I bought it.
TJMaxx. That’s where I bought it. HAHAHAA!!!
This is our third year having a yard and our third year hosting Easter. The kids were barely ambulatory when we started this so I’ve had to adjust every year. It’s really the most fun holiday for me, a non-religious person. I love it because:
a. It’s warm & sunny out.
b. You can decorate in pastels without receiving too much criticism.
c. Little girls in pastel dresses are soooooo cute no matter how anti-princess I am.
d. There are flowers everywhere.
e. The kids have a ball!
On Saturday night I was up till 2:00AM cooking & prepping. I woke up at 5:30AM (thanks a LOT, Bea!) and decided to stay up and let everyone else sleep. Around 6 I heard some tiny footsteps and an “Ohhhhhh WOW!!!!”
She had that bunny unwrapped and an ear bitten off quicker than I could say “April Valley.”
Then Bea woke up.
I distinctly heard Maddie exclaim, “This is REALLY GOOD!” while she looked through her basket.
Pure joy!
These pix were all taken with my phone and are a tad blurry. But still capture that golden halo of baby hair.
Meanwhile, I was cooking!
The Menu:
1. Sunshine Dazzler
2. Orange juice
3. Coffee
4. Cheese Grits
5. Summer Vegetable Torta (gluten free)
6. Coffee cake
7. Asparagus gruyere puff pastry (forgot to make until half the guest were gone & I’d had too many Sunshine Dazzlers.)
8. Fruit Salad (two kinds)
9. Lemon-Blueberry scones (scrapped these as I decided to have fun instead of keep cooking!)
10. Earth Wind & Fire Salad
This torta was really pretty and amazing!!! It’s gluten-free as well (not that I’m on a gluten free diet but just thought you’d be interested…) Here’s a link to the recipe.
These roasted potatoes look better than they were. I made some EXCELLENT ones this past week that were part of a broccoli gribiche recipe, soon to be shared. So if you come over again & see these, they’ll be WAY better!!
The kids’ fruit salad.
The adults’ Kir Royale Fruit Salad.
I quartered these for the Sunshine Dazzler cocktail. Love those blood oranges!!! Btw: I somehow neglected to take pix of the Sunshine Dazzler AND the Earth Wind & Fire Salad again. I got busy.
Suffice it to say, the Sunshine Dazzler (photo from blog.teroforma.com)
is a VERY easy, excellent brunch beverage. It totally beats a screwdriver or a mimosa in my opinion. Though it actually is a sort of combined mimosa/screwdriver with some mango juice. And you can make a big pitcher of it and just let guests get their own ice. YUM! Very pretty with sliced citrus floating on top.
Here’s the table in the early morning – still missing a few dishes but you can see the Earth, Wind & Fire Salad, the Sunshine Dazzler is in the glass pitcher way in the back and there was the most excellent coffee cake in the world under the foil. However, I made that around 1AM and I totally forgot a minor ingredient, baking powder. So I had to add it late and it was too late. Enough said, this wasn’t the best coffee cake in the world but here is the link to the BEST Coffee Cake in the WORLD.
Guests melting in the hot driveway as the backyard was still verboten at this time.
LET THE EGGHUNT BEGIN!!
Bea’s first “walking” egg hunt. Lyn served as her butler.
Ava:
Frog Pillow oversaw the hunt:
This egg was empty.
I really don’t think I look like Mama Cass in real life. Or do I?
M’s basket at the end of the hunt. She is so non-competitive.
We only have good-looking friends.
Love. My own children don’t hug me this much.
My friend made these adorable cupcakes with rainbows & clouds on top. Email me if you want the “how to” and I’ll get it for you. I think the rainbow is some candy and the clouds are white frosting. Soooo cute!!!
We had so much fun and loved having our friends over!
Pure joy!
This torta was really pretty and amazing!!! It’s gluten-free as well (not that I’m on a gluten free diet but just thought you’d be interested…) 
These roasted potatoes look better than they were. I made some EXCELLENT ones this past week that were part of a broccoli gribiche recipe, soon to be shared. So if you come over again & see these, they’ll be WAY better!!
The adults’ Kir Royale Fruit Salad. 
I quartered these for the Sunshine Dazzler cocktail. Love those blood oranges!!! Btw: I somehow neglected to take pix of the Sunshine Dazzler AND the Earth Wind & Fire Salad again. I got busy.
(photo from blog.teroforma.com)
Lovely Lyn & Maddie pre-egghunt.
Bea’s first “walking” egg hunt. Lyn served as her butler.
I really don’t think I look like Mama Cass in real life. Or do I?
My friend made these adorable cupcakes with rainbows & clouds on top. Email me if you want the “how to” and I’ll get it for you. I think the rainbow is some candy and the clouds are white frosting. Soooo cute!!!
