All posts filed under: Food

Post Surf Stack

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

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

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

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

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

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

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 …