My Juice Cleanse Experience

Last week I mentioned that I was in the process of completing a three-day juice cleanse, and a few of you reached out to see if I would post on my thoughts and experiences. I purchased the Level One Cleanse from our local juicer—The Garden Table—and since I had tried nearly all of their juices before {they are delicious} I was extremely excited. I had been eating very clean for the past few months, but after a few weekends away, visitors, and dinners out, compounded with stress, I was left feeling unmotivated and overall pretty 'blah'. I decided a cleanse was just what I needed to jump start my healthy lifestyle and inspire me to back on track.

My Favorite Food Blog

Ribollita - Tuscan white bean soup

As I mentioned previously, I have been a vegetarian for the past 13 months, and until recently was stuck in a bit of a food rut. I made the decision to cut out all meat abruptly and didn't spend much time really figuring out my next step. That compounded with being overwhelmed with a new job, decorating a new house, and planning a destination wedding resulted in my diet last year being pretty redundant. I ate a lot of salads, meatless chicken patties, canned tuna, and a lot of quinoa {ok, and a decent amount of pasta too}.

Recipe :: Radicchio, Pear, and Arugula Salad from Taffeta & Tulips

Well hello dear readers!  I have a very special surprise for you today.  A few weeks ago Kate from Taffeta & Tulips reached out to me to see if I would be interested in collaborating on a fall food post, and obviously I jumped at the opportunity.  We decided to create recipes based around one of our favorite autumn ingredients - pears.  I created a savory roasted pear and brie tartine and Kate made an absolutely gorgeous radicchio, pear, and arugula salad.  The photos clearly speak for themselves {YUM!} but I'll let Kate tell you more...

Recipe :: Peach Burrata Caprese

When posting recipes I'll often make something a week or two before putting it on my blog, giving me time to edit the photos and tweak the recipe.  However when I made this one on Monday night I knew I just couldn't wait to share it...it's just that good.

In the summer it seems like I simply just can't eat enough peaches, and after seeing a Bon Appétit image with different variations on the standard caprese I decided to give one a shot.  Enter two juicy yellow peaches, a super indulgent burrata cheese, some fresh basil from my garden, a drizzle of olive oil, and a few slices of fresh baguette you've got yourself the perfect dish for a relaxing dinner al fresco.  Seriously, is there anything better than a simple meal made with fresh, high quality ingredients?  And I have to say this one absolutely knocked it out of the park.  It was all Ryan and I could talk about on Monday evening and I've already made the same dish served over fresh arugula for a couple mid-week lunches.  Enjoy!

Peach Burrata Caprese
Serves 2

INGREDIENTS
2 firm but ripe yellow peaches
Burrata, sliced in half {save the other half for lunch!}
Fresh basil
Extra virgin olive oil
Kosher salt
Cracked black pepper
*Optional baguette

INSTRUCTIONS
Start by halving and pitting the peaches.  Using a sharp knife, cut peaches in circular vertical slices.  Arrange on plates.

Divide halved burrata in two and spoon onto the center of the peaches.  Drizzle with extra virgin olive oil, sprinkle with salt and cracked black pepper, and serve with fresh basil and slices of baguette.  Savor the taste of summer, for it will be gone before we know it!

Recipe :: Ginger Berry Chia Seed Pudding

After having friends over on Tuesday night and making The Artful Desperado's wickedly delicious {but wickedly sinful} Salted Chocolate Diablo Cookie Ice Cream Sandwiches, the following morning I felt the need for a super healthy breakfast.  I have been putting Chia Seeds in my smoothies for quite some time {they are packed with fiber and vitamins}, but decided to follow Camille Styles' recipe and make Ginger Berry Chia Seed Pudding...and I couldn't have been more pleased with the results!  I loaded mine with berries and nuts, but I could see a dozen different variations that could easily take it from breakfast to dessert.

Ginger Berry Chia Seed Pudding (Recipe via Camille Styles)
Serves 1

INGREDIENTS
1/2 cup + 2 tablespoons almond milk (or the milk of your choice)
2 teaspoons honey
2 tablespoons chia seeds
6 – 8 raspberries, blackberries or blueberries, plus more for topping
1/2 teaspoon finely grated orange zest
1/4 teaspoon finely grated fresh ginger
1/8 teaspoon vanilla extract
Pinch of kosher salt
Nuts or seeds for topping (I love a mixture of slivered almonds and hemp seeds.)

INSTRUCTIONS
In a mason jar or other container with tight fitting lid, combine almond milk and maple syrup. Shake to combine.

To the jar, add next 6 ingredients. Shake well, then refrigerate for at least 4 hours or overnight.  During the first 2 hours of chilling, shake well every 30 minutes to evenly distribute the chia seeds.

The pudding is ready when it’s very thick.  Pudding keeps for up to 3 days in the fridge.

In the Kitchen :: Five Brunch Recipes

Coconut Banana Oats Bowl with Black Sesame Quinoa Cereal + Mango by Half Baked Harvest

On those few weekends where we actually don't have any plans {or weddings!!} there is almost nothing I love more than a lazy, leisurely brunch.  I love waking up and looking through my cookbooks or Pinterest Board to find a new recipe to try, biking to the farmers market to pick up any extra ingredients I may need, and wasting away the morning with a hot cup of tea and a delicious breakfast.  Luckily for Ryan I am an early bird and will often have the whole thing ready before he even gets out of bed :)

Dark Chocolate Waffles by Bon Appétit

Butternut Squash and Barley Salad with a Poached Egg by Cherry on My Sundae

Buttermilk, Quinoa, and Poppy Seed Lemon Pancakes by Dreams in HD

Italian Baked Eggs by Damn Delicious

In the Kitchen :: Five Recipes to Try for Spring

Cauliflower and Roasted Garbanzo "Rice and Peas" by The First Mess

Happy May 1st!  I for one couldn't be more thrilled that Spring is finally here to stay, and with that comes the opening of outdoor Farmers Markets!  Our local market opens up this Saturday and I absolutely can't wait to scoop up fresh spring produce and try a few new recipes.  I've rounded up five that I am most excited to make, including a wickedly delicious ice cream sandwich.  Have a great day!

Fish Tacos with Avocado Crema by Camille Styles

Spring Potato & Egg Bake by Camille Styles

Spring Asparagus and Gruyère Tart by Dreams in HD

Chocolate Salted Diablo Ice Cream Sandwiches by The Artful Desperado

Recipe :: Ahi Tuna, Avocado, and Mango Salad

One of my favorite things to eat when I'm at the beach is seafood. I'm not a big meat eater, so whenever I'm near the water I eat as much fresh fish as I can get my hands on. I love ceviche, oysters, swordfish, mussels, salmon...the list goes on and on. But, there is nothing in my mind that compares to a perfectly cooked tuna steak. Add some avocado and mango? Well, you've got yourself a winner!

Ahi Tuna, Avocado, and Mango Salad {recipe adapted from 'Barefoot Contessa at Home'}
Serves 4-5

INGREDIENTS
2 pounds very fresh ahi tuna steaks
Olive oil
Kosher salt and freshly ground black pepper
Grated zest of 2 limes
6 tablespoons freshly squeezed lime juice (3 limes(
1 teaspoon wasabi powder
2 teaspoons soy sauce
10 dashes Tabasco sauce
2 firm, ripe Hass avocados, large-diced
1/2 red onion, very thinly sliced
2 tablespoons toasted sesame seeds
2 mangos, cored and large-diced

INSTRUCTIONS
Heat a dry sauté pan and sear the tuna over high teat for 2 minutes on each side, until seared on the outside and still raw on the inside.

For the dressing, in a small bowl, whisk together 1/4 cup of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, Tabasco, 2 teaspoons kosher salt, and 1/2 teaspoon pepper.  Toss the avocado and mango chunks in the dressing and then arrange the avocados, mangos, tuna, and red onion on individual plates.  Drizzle with more dressing and sprinkle with toasted sesame seeds.  Serve at room temperature.

Recipe :: Tuscan-Style Marinated Chicken with Couscous

Inspired by my post earlier this week about Italy, I wanted to share with you another one of my favorite healthy go-to recipes, Tuscan-Style Marinated Chicken with Couscous from Clodagh McKenna's cookbook "Homemade."  I admit, I may or may not have purchased this cookbook because of it's adorable typography, casual layout, and bright pink spine...but I have absolutely loved every recipe I have tried out of it.  This is one of my favorites as it is one of those dishes that is super easy to put together and great to keep in the fridge for those times when you feel too rushed to pull together a quick meal.  The chicken can easily be omitted for all you veggie's out there and substituted with a hearty vegetable or tofu.  

Tuscan-Style Marinated Chicken with Couscous {recipe via Clodagh McKenna's "Homemade"}

Serves 4

FOR THE MARINADE

1 c. olive oil

5 tablespoons balsamic vinegar

1 tablespoon finely chopped rosemary

2 garlic cloves, crushed

Sea salt and freshly ground pepper

2 chicken breasts, free range or organic if possible

FOR THE COUSCOUS

1 generous cup couscous {I like to use whole wheat}

1/2 c. dried apricots, chopped

Sea salt and freshly ground black pepper

1 1/2 c. hot chicken stock

2 tablespoons lemon juice

5 tablespoons extra virgin olive oil

2/3 c. slivered almonds, toasted

3 c. baby spinach

Balsamic vinegar to taste {not in the recipe but I always add to give the couscous a little extra moisture}

INSTRUCTIONS

Place the chicken and all the marinade ingredients in a large bowl and mix well.  Cover and put in the refrigerator, and leave to marinate for up to 12 hours.

Preheat the oven to 350 degrees F.

Remove the chicken, place on a hot grill pan {or skillet}, and season with salt and pepper.  Cook on each side for 3 minutes before cooking in the oven for 10-15 minutes.

Meanwhile, put the couscous in a large bowl with the apricots, season with salt and black pepper, and mix well.  Pour the chicken stock over the couscous and cover immediately with a large plate to seal in the steam.  Leave for 10 minutes

Fluff up the couscous with a fork to separate the grains and stir in the lemon juice, olive oil, almonds, baby spinach, and feta.

Once the chicken is cooled, cut into thin strips, let cool, and fold into the couscous.  Enjoy!

Looking for more healthy entrees?  Superfood Salad // Sweet Potato & Quinoa Salad with Poached Eggs // Tomato, Peach, & Feta Salad // Summer Corn Salad

Recipe :: Buttermilk, Lemon, and Poppy Seed Quinoa Pancakes

As a long-time follower of Béa Peltre's blog, 'La Tartine Gourmande,' I was thrilled when she came out with her self-titled cookbook.  The photographs and recipes were just as beautiful as those on her blog, and I love how Béa included a special memory to go along with each recipe.  I have made {and loved} a few recipes out of her book, but one of my resolutions for this year is to stop reaching for Pinterest every single night to decide what to make for dinner and instead start using my plethora of cookbooks more.

This week I made her recipe for Buttermilk, Lemon, and Poppy Seed Quinoa Pancakes and they did not disappoint.  They were the perfect combination of that golden crispy exterior with a soft and cake middle.  The addition of lemon and poppy seed gives the pancakes a slightly elevated flavor, while the addition of quinoa flour pumps up the healthy quotient a notch or two.  One thing I love about this recipe is the flours can easily be substituted for others you have around the house.  I didn't have quinoa flakes so instead I subbed with ground almonds, and instead of white rice flour I used whole wheat flour.  I also didn't want to buy a bottle of buttermilk {every time a recipe calls for it I buy a bottle, never use more than a cup, and it ends up getting spoiled} so I followed this recipe and actually made mine.  And of course you could switch it up and flavor the pancakes with banana & chocolate chips, pumpkin, apples & cinnamon...the possibilities are endless!

Note: If you are at all interested in learning more about food photography and styling, Béa conducts a few workshops across the globe each year.  Her next workshop?  A three-day retreat in PARIS.  Details are here...who wants to go with me?!

Buttermilk, Lemon, and Poppy Seed Quinoa Pancakes {recipe via La Tartine Gourmande}

Makes fourteen to sixteen 4-inch pancakes

INGREDIENTS

1/3 cup white rice flour or sweet rice flour {substituted with whole wheat flour}

1/3 cup quinoa flour

1/3 cup quinoa flakes {substituted with ground almonds}

2 tablespoons blond cane sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

2 pinches sea salt

2 tablespoons poppy seeds

Finely grated zest of 1 organic lemon

2 large eggs, separated

1 cup buttermilk {I made my own with this recipe}

1/2 teaspoon lemon extract {I used lemon juice}

1 tablespoon canola oil, plus more to cook the pancakes

DIRECTIONS

In a bowl, combine the flours, quinoa flakes, sugar, baking powder, baking soda, a pinch of sea salt, poppy seeds, and the lemon zest {save a little to sprinkle on top of pancakes when serving}.

In another bowl, beat the egg yolks with the buttermilk.  Beat in the lemon extract, if using, and the oil.  Add this mixture to the dry ingredients and stir to combine.

In a third bowl, beat the egg whites with a pinch of sea salt until soft peaks form.  Fold the whites into the batter.

In a frying pan, heat 1 tablespoon of canola oil over medium heat.  Pour 1/4 cup of batter in the pan and repeat for as many pancakes as the pan can hold.  Cook until bubbles form on the surface, then flip the pancakes and continue to cook for 1-2 minutes, until golden.

Sprinkle the pancakes with remaining lemon zest and serve with warm maple syrup, honey, powdered sugar, fresh berries, or whatever toppings you enjoy.  Bon appétit!

Photography by Molly {I'm really trying to get the hang of this new camera!}

Recipe :: Eat Colorfully

This week has been all about injecting more color in your life - be it with travel, fashion, or interiors. But today we're going to talk about arguably the most important way to live colorfully, with your food!  It is a commonly known fact that eating a variety of colorful foods is a sure-fire way to improve your health {unless those foods are strawberry ice cream or mint green macaroons, then you're out of luck} and what better to combine these power foods than in a salad?  Yesterday I made this delicious Superfood Salad and absolutely loved it!  My favorite thing about the recipe?  You can literally throw in whatever you have in the fridge.  Broccoli?  Sure.  Apples?  Absolutely.  Barley?  Why not.  Cheese?  Um, is that even a question?!  In addition to the below I added a bunch of chopped up spinach, some crumbled goat cheese, and a few grilled shrimp.  Super easy, super healthy, and super delicious...definitely a keeper in my book!  Recipe below:

Superfood Salad {recipe via Iowa Girl Eats}

INGREDIENTS:

1/2 cup dry quinoa

1/3 cup red onion, chopped

1 orange, peeled and segments chopped

1 avocado, chopped

1 cup canned black beans, rinsed and drained

1 cup pomegranate arils (about 1 pomegranate worth)

1 cup frozen corn, thawed

1/3 cup cilantro, chopped

salt & pepper

LEMON VINAIGRETTE: 

2 lemons, juiced (need 1/4 cup juice)

2 garlic cloves, microplaned or finely minced

dash of sweetener (agave nectar, stevia or white sugar)

salt & pepper

6 Tablespoons extra virgin olive oil

INSTRUCTIONS:

Cook quinoa according to package directions. Set aside to cool.

For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.  This made a little more than I wanted, so I used it to marinate the shrimp that I grilled to throw on top of the salad.

Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

Recipe and image via Iowa Girl Eats

Recipe :: Sweet Potato & Quinoa Salad with Soft Boiled Eggs

After our Christmas butter overload {both of these cookie recipes called for two+ stick of butter each...yikes} I am in serious need of some power food.  Enter Naturally Ella and her amazing Sweet Potato & Quinoa Salad with Soft Boiled Eggs recipe.  It was so easy and turned out absolutely delicious.  It's great for vegetarians {the egg and quinoa amp up the protein} but satisfying enough for meat-lovers like my boyfriend.  Recipe below.

More healthy food ideas: Summer Corn Salad, Spring Vegetable Risotto with Poached Eggs

Sweet Potato & Quinoa Salad with Soft Boiled Eggs {via Naturally Ella}

SWEET POTATOES:

1 medium sweet potato

½ medium onion

½ tablespoon olive oil

1 tablespoon fresh rosemary, minced

QUINOA:

½ cup uncooked quinoa

1 cup water

SALAD:

2-3 handfuls of lettuce

⅓ cup gorgonzola

¼ cup sunflower seeds

1 tablespoon olive oil

1 tablespoon balsamic vinegar

2-3 eggs

INSTRUCTIONS:

Preheat oven to 400˚. Cube sweet potato and onion. Toss with ½ tablespoon olive oil and rosemary. Roast until tender, 20-25 minutes.

Rinse quinoa and combine with water in a sauce pan. Bring to a boil, reduce to low heat, cover, and let cook for 15 minutes. Remove from heat and let sit for another 5 minutes, still covered.

Let sweet potatoes and quinoa cool while making soft-boiled eggs.

Bring a pot of water to a boil and reduce to a fast simmer. Add eggs and let cook for 5-7 minutes (5 minutes for runny yolks, 7 minutes for slightly firmer yolk). Remove and place in an ice bath for 60 seconds.

In a large bowl combine lettuce, sweet potatoes, quinoa, sunflower seeds, and gorgonzola. Drizzle olive oil and balsamic vinegar over salad and toss together. Top salad with eggs.  Enjoy!

Image via Naturally Ella

Tomato and Peach Salad with Feta

I always feel a sense of urgency during the last bit of summer, knowing that before we know it the trees will be bare, fresh, local produce will be limited, and time spent outside will require layer upon layer to stay warm.  Maybe it's this realization that has be trying to eat as many fresh peaches and garden tomatoes as possible.  A few days ago I decided to combine these two summer favorites into a super simple and delicious salad.  Paired with tangy feta and a bit of sweet corn {another summer staple} it makes the perfect main course for a relaxing dinner al fresco.

Recipe below...PS - Follow Dreams in HD on bloglovin' here!

Tomato and Peach Salad with Feta

Serves 4

1 1/2 pounds heirloom tomatoes, roughly chopped

4 ripe peaches, sliced into chunks

1/2 cup crumbled feta cheese, for garnish

1/2 cup sweet corn

1/2 cup torn fresh basil leaves

Extra-virgin olive oil

Balsamic vinegar

Kosher salt and cracked black pepper to taste

Combine peaches, tomatoes, and corn in a large bowl.  Add olive oil and balsamic vinegar to taste {I just add a little at a time and keep going until I feel I have gotten the right amount of dressing}.

Add fresh basil and salt and pepper to taste, combine.  Before serving lightly toss salad with crumbled feta cheese.  Enjoy!

 Image via Cupcakes and Cashmere.

Summer Corn Salad

Oh Pinterest, how you tempt me with delicious recipe, decor, DIY, and fashion inspiration.  As I was preparing the house for my birthday party last weekend I stumbled upon this recipe for Roasted Summer Corn Salad and since we already had nearly all the ingredients in the refrigerator decided to quickly throw it together.  And I have to tell you, it was absolutely delicious and so simple.  I love a recipe that uses only a few super fresh ingredients, because that is really all it takes to make it shine.  Recipe below!

PS - Follow Dreams in HD on bloglovin' here!

Grilled Roasted Summer Corn Salad

Serves 4

8 ears of fresh corn on the cob, silk removed

1 red bell pepper, chopped

1 cup grape tomatoes

2 cups haricots verts, ends removed and cut into 1" pieces {I steamed for about two minutes just to soften them a bit and really make the bright green color stand out}

1 cup fresh parsley, chopped

1 large jalapeno pepper, seeded and very finely chopped

the juice of 1 lime

1 tsp Himalayan salt

½ tsp freshly cracked black pepper

75g unripened goat cheese, crumbled {I used feta cheese and doubled it, since we already had it in the fridge and you can never have enough cheese!}

½ cup walnuts, chopped

{I also added just a drizzle of olive oil}

Directions

Preheat your outdoor grill to high heat (around 400-450).  Place your ears of corn directly on the grill without removing the husks (remove the silk to avoid burning).  Close the lid and cook the corn for about 20 minutes, rotating the ears every 3-5 minutes, to insure even cooking on all sides.

Remove corn from the grill and allow to cool for about 10 minutes then remove the husks.  Remove kernels from the cobs and place in the fridge to cool completely, preferably overnight.

When corn is good and cold, add it to a mixing bowl along with the rest of the ingredients. Blend to combine.  Serve immediately or leave in the fridge for a couple of hours to allow for flavors to combine.

Heirloom Tomato Panzanella Salad

A few years ago I bought my mom Sheryl Crow's cookbook "if it makes you healthy."  My mom has always loved Sheryl Crow {we have seen her in concert together before} and is passionate about healthy eating, so I thought it would be a perfect gift.  When Sheryl Crow was diagnosed with breast cancer in 2006 she, along with her personal chef Chuck White, completely revamped her diet to focus on local, seasonal, healthy foods -- and her cookbook reflects just that.  We have probably made at least 20 recipes from her book and every single one has been absolutely delicious.  

Earlier this week I was home for my dad's wedding {CONGRATULATIONS DAD!!} and spent a few days with my mom before heading back to Indianapolis.  I absolutely love trying new recipes when I am at home because my mom's kitchen is absolutely gorgeous and a dream to cook in.  On Monday night I made a Heirloom Tomato Panzanella Salad from "if it makes you healthy," and I have to say it turned about absolutely fabulous!  The vibrant heirloom tomatoes paired perfectly with the hearty bread and savory cheese and looked just beautiful :)

Ingredients 

1 loaf day-old Italian or Sourdough Baguette, 20 to 24 inches long, torn into rough, bite-sized pieces 

1/3 cup extra-virgin olive oil

2 tablespoons white balsamic vinegar

2 teaspoons garlic powder

Kosher salt and freshly ground black pepper

5 to 6 ripe tomatoes, preferably heirloom, cored and diced (about 4 cups)

1 medium cucumber, seeded and cut into half-moon slices

8 ounces fresh mozzarella cheese, cubed

2 cups packed fresh arugula

3/4 cup sliced fresh basil

1/2 cup diced yellow bell pepper

1/2 cup sliced red onion

1/2 cup chopped, pitted Kalamata olives {I omitted, as I don't like olives}

2 tablespoons drained capers {I omitted because we didn't have any in our fridge}

Preparation

Preheat the other to 350 degrees Fahrenheit.  Spread the bread on a baking sheet and lightly toast for 7-8 minutes.  Stir and turn the bread once or twice during baking to brown.  Set aside to cool.

In a small bowl, whisk together the olive oil, vinegar, and garlic powder.  Season to taste with salt and pepper. 

In a large mixing bowl, toss together the toasted bread, tomatoes, cucumber, cheese, arugula, basil, bell pepper, onion, olives, and capers.  Drizzle the vinaigrette over the salad and toss to coat ingredients evenly.

Cover and refrigerate for about 20 minutes.  Toss again then refrigerate for about 1 hour before serving.  Toss again before serving.  Enjoy! 

Recipe via "if it makes you healthy"