All posts filed under: Food

Post Surf Stack

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Christmas came early here in OC! We’ve been graced with some really fun surf this past weekend and it’s left me feeling so grateful to be here in NJ this year. After peeling off my wetsuit with frozen fingers I whipped up this seriously sinful stack of pancakes. They are so simple and so so good. Enjoy! Ingredients Blueberry chia compote 1 cup blueberries 1/2 tbs chia seeds big dollop raw honey Pancakes 1 cup all-purpose flour 1 tbsp baking powder few dashes cinnamon big pinch salt 1 extra ripe banana 1 cup non-dairy milk (I used almond) splash of maple syrup Combine all compote ingredients in a small saucepan and bring to a boil (add a splash of water to coat the pan). Let the blueberry mixture simmer until thick (about 6-8 mins). Mix the flour, baking powder, cinnamon and salt together in a large bowl. In a separate bowl, mash the banana then add in the milk and splash of maple syrup and mix together. Add the wet mixture to the dry. Fold …

Golden Beet Tartar

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Ingredients- makes 5 cups 3 lbs golden beets, roasted, peeled and cubed into small cubes 1/3 cup + 1 tablespoon shallots, finely minced 1/4 cup capers, minced 2 tablespoons vegan Worcestershire sauce (I used Annie’s brand) 1/2 cup pickle, chopped into very small cubes 3 tablespoons veganaise (I used Follow Your Heart-Grapeseed Oil) 1/2 cup packed finely chopped curly kale 1+1/2 tablespoon dijon mustard 1 teaspoon black pepper 1 teaspoon apple cider vinegar 1/4 teaspoon sea salt Micro greens to garnish (or use some extra kale) 1. Rinse beets, pat to dry and wrap individually in foil. 2. Roast beets at 350 for 1-2 hours (depending on how big they are) until fork tender. Take out and let them cool completely. 3. With cool beets chop the end off and rub off the skin using your hands (it should just slid right off). 4. Chop the beets into small cubes. 5. Place beets into a large bowl, add all ingredients and toss to combine. Be sure to fold it together with a spatula as not to …

Taco Tuesday

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Tuesday is a really special day for me. It’s the one day out of the week that I have a ‘no work’ policy. Being my own boss and having the ability to set my own schedule is such a blessing but it also means that I am responsible for setting aside time to step out of my work role and just rest. Some weeks this is easier said than done but yesterday I slid into my Tuesday with an ease that I haven’t felt in a long time. I’m a big fan of meal planning at the beginning of the week as a way to save time and money. For me, it’s the best way to plan meals with using both the ingredients that I already have on hand as well as making a list for items to pick up at the store. Andrew has been stopping at a local farm stand on his way home from work which has been featuring some delicious mushrooms and peppers (and NJ blueberries!). Thus, our Poblano-mushroom tacos were born.    …

Fireside Smoothie

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What do you drink when it’s freezing outside, you want something more nutritious than hot cocoa but still want it to feel like a treat? This fireside smoothie! What first started as me throwing together some random ingredients quickly turned into the most delicious winter night smoothie ever. This recipe is meant to be for 2 but you could also save any extra in a mason jar and freeze it for another cold night. What you need: 2 Frozen Bananas 2 Dates 1 cup Coconut milk 1 heaping tablespoon Almond butter 2 pumps Cinnamon (or pumpkin pie spice mix) Directions: Add everything to a blender (preferably a Vitamix). Mix on HIGH for about a minute (or until blender runs smoothly). Pour into your favorite winter mug, enjoy alone or with a loved one ❤ merry merry ❤

Snow Day Salad

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It’s our first snow of the season and it’s a big one! Last night Andrew and I went to the store and stocked up on all the good stuff. He was filling our cart with things like beer, Oreo’s and popcorn and I was in the produce section collecting as many greens as I could find. I’m so glad we always shop together because we kind of help to balance each other out, with food and everything else too actually. I know he will end up eating what I pick out and of course I can’t resist the smell of popcorn during a movie. I love a good snow day (can the next one be during the week?) especially when it forces you to stay inside and cuddle up close. Unfortunately, we don’t have any real snow gear to really go out and enjoy it for long so we are staying inside, basically eating all day :). For lunch, I wanted some greens but something that still had a warming/stick to your ribs kinda feeling. …

Ratatouille

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Ok I know I always say this but seriously guys this is the easiest meal ever! I find myself falling back on the really simple yet delicious recipes lately. It’s nice to have some easy yet healthy dishes to fall back on this time of year when we are busy with the Holydays and spending quality time with loved ones. I love ratatouille because it’s easy to switch out vegetables depending on personal preference or with whatever you have on hand that day. Traditionally this is a warm-weather dish but to me its the perfect warm, red sauce kinda meal on a cold night. You will need the following: 1 jar of your favorite tomato sauce 1 large sweet onion 1 zucchini 1 eggplant 3/4 tomatoes (pick some nice vine-ripened red juicy ones) 1 tbs herbes de provence (simply organic brand) Salt, pepper & red pepper flakes to taste Splash of EVOO Directions: 1.Preheat the oven to 350F. Lightly spread some olive oil in a baking dish. 2.Pour the sauce in the pan and smooth …

Asian-Style Kale Chips

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Kale chips are my favorite snack when I want something crunchy yet healthy. They are super easy and only require a few ingredients. The fun part is getting creative with seasoning them and trying different combinations. My favorite is an asian style. We all know that kale is super healthy for you but just as a reminder Kale is rich in Vitamins K, A and C and is also particularly high in minerals, including potassium, calcium, copper, iron and magnesium. You will need the following: Kale Tamari (soy sauce) Coconut oil Sesame seeds Directions: 1.Destem kale and place in large mixing bowl. 2.Lighting drizzle soy sauce and coconut oil onto kale and mix to coat. 3.Spread kale out evenly on baking sheet and sprinkle on sesame seeds. Bake at 350 for 10 minutes or until kale is nice and crispy. 4.Eat, savor, enjoy! Love, love Ash P.S. I’ve been completely obsessed with buttercup squash. It’s sooo yummy and creamy. I roast it in the oven with half an inch of water in the bottom of …

Warming Red Lentil Dal

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I’ve been feeling cold a lot lately. I’ve transitioned from having my cold smoothies in the morning to making some warm oatmeal. Today I topped my steel cut almond milk oats with walnuts, flax, and banana. Lunch consists of a salad and some type of soup and dinners have consisted of squash, pumpkin or curry (to name a few). I really feel the need to eat warming foods. The past few days I’ve been waking up with a hoarse voice, which makes me think I’m fighting the head cold that everyone in the office has (booo). To help my body operate to it’s fullest I made up a big batch of one of my favorite meals: dal ❤ You will need: 2 tablespoons coconut oil 1 large onion 2 medium carrots 2 garlic cloves 1 inch piece of fresh ginger root 3 teaspoons curry powder (I love the simply organic brand) 1 teaspoon red pepper flakes (optional) 1 cup dried red lentils (rinsed, soak while chopping the above ingredients) 1 can coconut milk 1 cup vegetable …

Marinated Stuffed Portobello’s

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My favorite food ever: MUSHROOMS. I swear I could eat them with every meal (which I kind of do). Last week Andrew and I both got home from work later than usual and were starving (always). We had 2 huge portobello mushrooms in the fridge and that’s about it. What we thought was going to be a pretty lame meal ended up being pretty darn yummy so I thought I’d share! You will need: 2 portobello mushrooms 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 avocado 2 cloves garlic 1/2 lime cilantro 1 tomato 1 cup orzo 1.Marinate the mushrooms with the olive oil, balsamic vinegar, salt, pepper and paprika. Let them sit for as long as you can before cooking (I think I only waited 20 mins). 2.Place mushrooms in a baking pan, gils-side down and pop in a 350 degree oven. Cook for 20 mins, turning them over halfway through. 3.Put a pot of water on the stove and bring to a boil. Meanwhile, prepare the guac. Mash 1 avocado with 2 garlic …

Monday Medley

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This is what you make when it’s monday night and you were too busy having the most  glorious lazy Sunday to go grocery shopping for the week. It’s so god damn easy to throw together so you even have time to run out to the store after to finally grocery shop 😉 VEGGIE SESAME STIR-FRY You will need: 2 tablespoons Coconut oil (unrefined) 1 yellow onion 1-2 garlic cloves 1/2 inch ginger root 1 small jalapeño 1 medium head broccoli 6-7 medium sized mushrooms (any variety) 2 large carrots 3/4 cup vegetable broth 2 tablespoons tamari (non-GMO) splash of sesame oil 1 packet soba noodles (9oz) Directions: -Chop onion, garlic, ginger, jalapeño and vegetables of choice. (meanwhile, bring pot of water to a boil for noodles) -Heat coconut oil in large skillet -Cook onions until translucent, throw in garlic and jalapeño, cook 2 mins -Add all other vegetables, cook 4 minutes -Add vegetable broth and cover, 5 minutes (meanwhile, add noodles to boiling water, cook 4 minutes then drain) -Uncover and let it cook until …