Warming Lemon Ginger Detox Drink

Tempeh Bacon Lettuce & Tomato Sammies (4)

4 months is a LONG time for a hiatus from a blog and for this I truly apologize. Winter for me was really a time of hibernation, self discovery and reevaluation. And sometimes we (am I alone here?) get stuck in a food rut. Yea. It’s the truth. It happened to me. I got stuck in the red lentil soup, pasta, quesadilla for dinner rotation for most of the winter because I was pretty tired. I work outside most days of the week and it was COLD in NYC. I really focused on ramping up my rest and self care, which ended up looking like: Netflix and chillin’ on the couch with hubs and lots AND lots of sleep.

The creative juices were a little on pause but the last few weeks have given birth to something new. To be honest (wait, when am I not!?), I really needed a mental break. But a piece of me was DEFINITELY missing. When I am not in constant creation mode, I don’t really feel like ME. This was a much needed pause so I can come back with a bang ๐Ÿ˜‰

I am trying to step more fully into my cooking and try NEW things or even experiment with things I have tried outside that I want to GiMix (thanks to my friend David for this term, it’s da bomb).

I don’t know about you but this winter just made me feel puffy (compensating for the cold with a little extra puff?). I’m not big on doing smoothies in the winter (that’s just cray to me-cold in the cold?!) so I suck down hot bev’s like nobodies business. I frequented Le Pain Quotidien on some work days to grab their Honey lemon ginger tea. It’s sour, sweet, warm and just so damn cozy. But $5 for a small!? NOPE. I can make it at home for a fraction of the cost and drink it allllll day long.

The best part?

It’s delicious and the combo of lemon + ginger helps improve the metabolism, balance blood sugar, boosts the immune system while maintaining an alkaline state in the body (too much acid is no bueno).

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You can make a big batch of this stuff and store in the fridge for sipping throughout the day or week. Oh and it can either be served warm or cold. I prefer it warm of course ๐Ÿ˜‰

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Maple Roasted Stuffed Acorn Squash

Tempeh Bacon Lettuce & Tomato Sammies (3)

The holiday season is upon us!

Thanksgiving marked the beginning of my favorite time of year. I love the summertime because I LOVE the heat, but the fall and winter brings two of my favorite holidays: Thanksgiving + Christmas. We decorate the apartment, make coquito or egg nog (check out my vegan coquito recipe here), we make snowflakes and have people over regularly. I practically spend most of my time in the kitchen or cuddled on the couch with Matt listening to our own Christmas playlist (yup, we made our own playlist this year. No commercials. Just straight up seasonal awesomeness).

We hosted for Thanksgiving again this year and a few of our friends actually said they were trying to be vegetarian (like me ;)) so I wanted to present a stunner for the veggie main. Acorn squash are perfect for stuffing and have a nutty slightly sweet taste once roasted.

You can prepare all of this in advance (the quinoa/grain mixture can be prepped a day or two beforehand and stored in the fridge) and just pop in the oven when you’re ready to serve. Now, that’s what I call good hosting!

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Oven Roasted Tomatoes {For the end of tomato season or to make any tomato taste delish}

I’m in denial that summer came and went. As I’m writing this it’s currently 40 something degrees and I’m wondering if I should have worn gloves or my bubble coat. Not that I have anything against fall, it’s one of my favorite seasons. I say this as I sip this delightfully comforting pumpkin spice chai with almond milk. It’s official. The season of hot beverages isย upon us.

Im not going to lie.

This weather is so confusing. One minute it’s 80 and the next it’s 40 and we’re all messed up. But the best part, the weather gives us the best of both worlds: summer and fall produce. Apples AND tomatoes. Fall squash AND summer squash. Sweet potatoes and peppers. In some places there is still corn. That’s pretty awesome. I’m hoarding tomatoes like a mad woman because they’re pretty delicious and we won’t have really good fresh juicy tomatoes until next summer.

But this recipe just takes tomatoes to the next level. Roasting them enhances their deep tomato-y ness, creating a rich flavor and making them extra juicy. You can store these babies once roasted in the freezer or in a jar with some olive oil. But you’ll probably not be able to keep your hands off of them. Let’s be real, I ate half of the tomatoes I roasted before they made it to our dinner plates. Oops.

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Crunchy Af Asian Persuasion Farmers Market Salad

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Summer is made for salads…at least for the two of us. With the fluctuating and confusing weather going from hot to crazy hot to randomly Fall like, we’ve kept it simple. Basically, less cooked foods besides the occasional roasted veg that happens on those below 70 degree days. I mean, I’m going to have my roasted sweet potato because that crunchiness is not replicated on the stovetop. It’s not the same!!!

To get creative and eat outside the box, salads have become entire meals loaded with everything you could possibly need. Protein, check. Healthy fats, check. Crunchy things, check. Greens, check. Delicious dressing, check check and check. Basically any REAAAAALLLY good salad needs at least something crunchy, creamy, salty, sweet and it needs a really freakin good dressing. It’s a must!

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Hubby and I really love that miso ginger dressing that coats every crevice of lettuce at a sushi spot or Hibachi grill. Besides the actually hibachi veggies, the starter salad is WHERE IT’S AT!

If you don’t feel like making your dressing (it’s okay, this is normal human-ness, sometimes I’m lazy af too), there is a creamy miso ginger dressing over by the sushi section at Whole Foods (it’s so damn good). It’s going to run you about 5-6 bucks but it’s worth it if you’re feeling lazy. Or you can give that Newman’s branded sesame ginger dressing a shot. Easy to find. Easy on that budget too ๐Ÿ˜‰

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Farmers Market Goddess Salad

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Summer is in full swing the moment you start to see peaches. Last year we suffered a bit over here in NYC. There were some Jersey peaches but New York State did not get blessed with the juiciness of peaches. It almost felt like it wasn’t quite summer but I didn’t really notice, I was in the midst of wedding planning. This summer I’m giddy and just full blown ecstatic about the arrival of peaches, plums and nectarines. And my friends, they are juicy and ready for your salads and salsas.

I haven’t really gotten creative in the kitchen lately. I’ve been fine with making similar things over and over – if it can be made into a taco I’m going to have it (Siete foods has an amazing Almond Flour tortilla, gluten free AND vegan). ย  But the emergence of peaches inspires me to experiment a bit ย I’m trying to push the envelope with food combos.

Peach and corn are an awesome combo, same with peach and blueberry, peach and tomato even, but I really haven’t gone beyond until this amazing salad.

I kid you not my husband Matt practically inhaled this salad- I even got the happy grumble in between each bite (if that’s what we’re calling it). ย I’d call that WINNING!

This salad has everything the farmers market has to offer in the summer: heirloom tomatoes, blueberries, micro greens, fresh peaches, cucumbers, fresh sheeps milk feta. I, of course, add in a few extra things to make it a filling, nourishing salad.

So, what are you waiting for? Get off your butt, go to the farmers market and eat this salad for days and feel awesome!

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