Archive | January, 2012

Brown Baggin’ it

31 Jan

I told you I was going to put that dressing on everything.

I usually pack lunches for both school and work. It’s really rather simple the key is just planning ahead.

Coz I cannot be bothered to do anything slightly comprehensive in the early morning, unless its routine.

Lunches are usually sandwiches/quesadillas, quinoa mixtures of some sort, and muesli/oatmeal. All of these travel really well and have a good ratio of nutrients.

The winning combination:

Arugula/spinach mix, Rainbow Quinoa (this is just regular quinoa mixed with black and red quinoa) Maple Cider Dressing, Nooch, raw Mushrooms, and Onion

I decided it was missing something and threw a bit of fresh feta on top. But for the record this quinoa/salad/dressing combo can remained untouched.

The quinoa made this salad “stick to my bones” as the saying goes. Which really is a rather odd saying.

The best part was it got to marinate in the fridge overnight before I took it in for lunch.

x

Casey

Maple Roasted Brussel Sprouts

30 Jan

G’day folks. How was your weekend? I spent mine running in the gorgeous Denver sunshine, doing a demo for Justin’s, watching the final matches of tennis (woohoo Azarenka!) and saw The Girl with the Dragon Tattoo. Absolutely incredibly movie, I swear the three hours flew right by! I love movies where I’m somewhat confused at least 50% of the time.

Today I bring to you yet another recipe from Thrive Foods. It hasn’t let me down yet.

Maple Roasted Brussel Sprouts

I changed it only slightly…started by roasting it with thyme, S&P

Then I added the sauce.

Say hello to my new go-to salad dressing

Apple cider vinegar, maple syrup, Dijon mustard

I’ve seen these ingredients in a bunch of homemade salad recipes before. I’m completely hooked now, so many great flavors co-mingling.

Roasted again

The apple cider vinegar really soaked into the sprouts.

Deliciousness.

x

Casey

Fun with Kale Chips

27 Jan

Whenever I’m unfamiliar with a method of cooking or an ingredient I always use a recipe until I’m comfortable enough to start messing around with it.

I broke in my dehydrator with a Sour Cream and Onion Kale Chip recipe from Thrive Foods (this is my latest go-to recipe book and everything so far is fab-u-lous)

I couldn’t believe how easy this was and why I have not done this sooner. Especially because it’s so cheap compared to the pricy kale chips in store.

I immediately whipped up two variations the next day.

Basically there is a nut base (either sunflower seeds or cashews) and then a bunch of spices among other things.

This one was nooch flavored.

  • ½ c sunflower and cashews
  • 1/3 c water
  • 1/3 c nooch
  • ½ t salt
  • ½ t pepper

I think this was my favorite….or maybe the sour cream and onion. Ah they’re all amahzing.

Curry Flavored

  • ½ c sunflower and cashews
  • 1/3 c water
  • 1/3 c nooch
  • ½ t salt
  • ½ t pepper
  • 1 T curry powder

Sour Cream and Onion

The onion powder was an excellent addition

One of the thing I love about making these is that I can put them in that night, flip the on switch, and they’re ready for me in the morning. Or vice versa.

My next mission is to come up with a bunch more variations! I’m thinking old bay will be next. And also a lot more fun with the dehydrator.

Question: Any flavor suggestions while I’m at it?

x

Casey

← Older Entries

Follow

Get every new post delivered to your Inbox.

Join 29 other followers