Posts Tagged ‘recipes’

July Shenanigans & Recipes…

This summer has been one of the best.

Bobby and I have been cooking up a storm…


^^A moscow mule (a drink my dad introduced me to).^^

This was mine, but I gave it to Bobby – after one sip I didn’t want anymore! It’s delicious but I wasn’t in a drinking mood. {HERE} is the recipe I posted 5 years ago when my dad first told me about it. It’s a mix of ginger beer, vodka, lime, and mint. Sometimes we do half seltzer / half ginger beer. Gingerale also works.


^^Sweet and Savory Tempeh with Onions^^

I started off following Gwyneth Paltrow’s recipe for Tempe Manis (Sweet Tempeh)¬†but changed it… a lot. As you guys know, I’m not really into sweets that much, so I cut out just about all the sugar, and instead caramelized some onions to give it sweetness. I will hopefully remember what I did so I can post my version of the recipe later. So delicious.


^^Kale & Seaweed Salad with Avocado – Except with Mustard Greens because I mistakenly grabbed the wrong bunch of greens!^^

Another Gwyneth Paltrow recipe. Which she actually got from Cafe Gratitude (in LA I think?). {HERE} is her recipe. I changed it a bit – I only used one avocado, I didn’t add the cucumbers (all of a sudden I am hating cucumbers, weird!), and I accidentally bought mustard greens instead of kale. I’ve remade it with kale and I actually prefer it with mustard greens. They don’t come out bitter.


^^Random plate^^

This plate has a veggie stir-fry that was *amazing* – it has fake chicken from Trader Joe’s, but aside from that I don’t know what’s in it because Bobby (a budding cook, apparently) made it. I’ve also been *loving* white rice. Having it almost daily, in large amounts. My appetite has been interesting the last month or so. In this pic there is also kabocha (simply steamed, though I have another kabocha recipe I’ve been meaning to share), Rachel Ray’s sesame green beans, a cucumber salad (before I started hating cucumbers), and roasted mushrooms – I think these were oyster mushrooms.




This is a fermented soybean product that is eaten a lot in Japan. It has an interesting (funky) smell and it’s slimy/stringy like okra (only more so). It’s definitely an acquired taste, but I have learned to love it. In fact, Bobby made a batch of homemade natto this week, which is aging in the fridge right now. It should be ready this weekend.

Aside from lots of good eats, other wonderful things have happened recently.

I got to meet my close friend’s baby:


She is so sweet. So cuddly and adorable.

And Bo the cat is a weirdo ūüėČ


I can’t believe I caught that picture! I was reorganizing the area next to my washer/dryer and was taking these shelves downstairs, but Bo decided to hang out in the shelf and I got him mid-yawn.

What have you been up to the past couple of weeks?

Week-End Link Love… [July 18 2013]

I was going through my draft posts and came across a link love that I never put up. Thought I would share now, because though these articles may be a year old, they are still interesting and relevant. Since we are at the end of the week it’s kind of still “week end” link love.


The Case Against Kids. About a year ago (when I compiled these links) was around the time when I fully changed my mind about having kids (to YES, definitely). If you’d asked me a few years before, I was very much anti-kid (at least for me). Now – I hope to have one or two soon. Still a good read.

Why do zoo apes get heart disease? It could be diet, lifestyle, or stress. Interesting read.

Is Sugar Toxic? Probably, yes! Did you know the average American consumes 130 pounds of sugar per year? This is an interview between Sanjay Gupta (a doctor who is a public health advocate) and Robert Lustig (an anti-sugar doctor who is famous with the paleo/primal/low-carb crowd).

Ova Ova. A really innovative (woman-founded) start-up that helps you (women) track your ovulation and fertility naturally (temperature, etc) via something called the Fertility Awareness Method. FAM can be used to get pregnant or to not get pregnant, ha.

Learning to Walk: How America Can Start Walking Again. Re: the lack of walking / public transportation here in the states.

Recipe: Paleo Singapore Street Noodles. Looks delish!

Homemade Deodorant. A simple recipe:¬†baking soda, cornstarch or arrowroot, coconut oil, Tea Tree Oil (optional). I currently use Soapwalla’s deodorant¬†(which recently raised in price from $12 to $14! and I thought it was expensive before). Love Soapwalla, but it’s very pricey. I may try this next time I run out (very soon).


That’s all I have! Have you read anything good online lately?

Summer Solstice Surf & Turf

Last night Bobby and I celebrated the end of this week + the summer solstice with a delicious home-cooked surf & turf dinner. And I even made it to yoga beforehand (Friday Night Flow @ Pure Yoga).


I posted this on Instagram (@magpie707) last night. It’s a small piece of filet migon (right), scallops & shrimp, and a side of kale + shiitake mushrooms. The recipes were all super simple. They aren’t even recipes, really.

Filet Mignon:

  • olive oil
  • steak (this one was small – 3.5 ounces. it’s about 2cm thick.)
  • butter (optional)

Heat a nonstick pan until it’s screaming hot. Drizzle your steak with olive oil on both sides, and also put a little in the pan. Cook the steak ~3-4 minutes on each side (3 on each side is medium; 4 on each side is done – I did about 3.5 on each side). Done! Serve with a pat of butter on top (optional).

Shrimp & Scallops:

  • big scallops (I did 5)
  • big, cleaned shrimp (6)
  • olive oil
  • salt and pepper

Heat a nonstick pan until it’s screaming hot. Season the shrimp and scallops with salt and pepper and put some olive oil in the pan. Cook the shrimp & scallops about 2.5 minutes on each side. Done!

Kale & Shiitake Mushrooms Asian Style:

  • olive oil and a little bit of sesame oil
  • salt
  • garlic powder
  • sesame seeds
  • 1 head of red kale
  • 1 box of shiitake mushrooms
  • balsamic vinegar (I used a cherry infused one)

Wash and dry the kale. Chop the mushrooms and kale. Heat a wok to high heat and add the olive oil (1-2 tablespoons) and sesame oil (2-3 teaspoons). Add the mushrooms and kale. Add garlic powder, salt and sesame seeds. Cook on high heat for 3-4 minutes, then turn it to medium and cook for another 4-5 minutes, or until the kale is tender (stirring occasionally). Add a few splashes of balsamic vinegar. Stir it around and cook for another 2-3 minutes. Add more salt, if it needs it.

All told, this meal cost about $31 from the grocery store. (Filet mignon = $7, scallops = $14, shrimp = $3.50, organic kale = $2.50, organic mushrooms = $4.) A little pricey for 2 people, but much cheaper than it would be at a restaurant! I’m not including the cost of the pantry items I already had (olive oil, salt, etc…).

Bobby had the steak (I had a bite) and we split the rest, but I got an extra scallop. He was a very happy husband :)

Do you like surf & turf? What’s the most expensive meal you cook at home?

Monday Link & List Love [01.21.2013]

I have found some interesting links lately that I wanted to share:

Monday Link Love

  • The Nitrate & Nitrite Myth: Another Reason not to Fear Bacon: This article “debunks” the idea that nitrates and nitrites can cause serious health problems (cancer, heart disease). Honestly – I want to believe it; I just don’t know if I can. Apparently nitrates and nitrites are found in much higher amounts in natural foods like celery and even in our own saliva than they are in hot dogs, bacon, and other processed meats. Even if they are – aren’t they different? Wouldn’t our bodies treat “natural” (whatever that means) nitrates/nitrites differently than artificial ones? I have no idea. I’m not a food scientist but I would really like to know the truth behind processed meats. (Because I love bacon. Who doesn’t?)
  • Breaking the Cycle of Emotional Eating: Just some goods tips for leading a happy, healthy life. I especially like #5 – Unleash Your Creativity and Do Something You Love Every Single Day.
  • Homemade Lotion Recipe: I haven’t tried it yet, but it looks like it really couldn’t be simpler.
  • Slow-Cooker Squash Stew: Butternut squash, chard, and parmesan? Count me in.
  • 7 Ways You Might Be Inadvertently Sabotaging a Good Night‚Äôs Sleep: I may not always agree with him, but Mark Sisson just about always has an intelligent, well-thought-out response to just about every question or problem anyone could possibly have. In this case I do agree with him. The article is from November but particularly applicable now that I’m trying to sleep earlier. He makes good points – 1) are you getting natural light during the day? 2) are you eating too late? 6) do you have a nighttime ritual? and 7) are you simply staying up too late? –> These 4 all right true for me.
  • Vow to Get More Sleep in 2013: Another sleep article. Tips include 3) turn the heat down, 4) unplug (what I should be doing now!), 5) meditate, 6) do yoga (OK!), and 7) stop puttering! (That means no chores after 9pm, yes I am talking to you my fellow type A’s.)

And I also just wanted to share some other random things…

Monday List Love

  • Wanted to share this pic of dinner the other night. I was out of the city all day Saturday and when I got home, Bobby had prepared this beautiful meal! It’s a salad with hard boiled egg, bacon, onion, and homemade dressing. I had no idea he could cook – he totally outdid himself. He also made butternut squash ravioli (from TJ’s) with sauteed veggies and he cooked up a cheesy mushroom flatbread (also courtesy of TJ’s). The salad is served in a really beautiful dish from my mom.
  • Bobby used¬†this salad recipe¬†for the dinner salad and dressing. It was supposed to be spinach but I prefer romaine as a salad base.

That’s all I have… I’m off to do some reading and relax before I go to sleep (early). Hope your week is off to a good start.

Quinoa: 10 Reasons to Love It

First, happy Friday! I know I’m excited for the weekend. Work has been crazy as usual so it will be nice to get a rest. I have a Guster concert tonight that I’m really psyched about and tomorrow I am going to my hometown in NJ for my bridesmaid’s baby shower (it’s a boy!). On Sunday Bobby and I are going to a family dinner here in NYC and I’m also hoping to find a way to get in at least two yoga classes this weekend (haven’t been in over a week). But anyway, onto the topic for today…

Here are 10 reasons to start eating quinoa – NOW.



1. It’s filling. The protein + fiber in quinoa will satisfy your hunger and keep you full longer.

2. It’s packed with protein. One cup of cooked quinoa has just over 8 grams of protein (source). Divide your body weight (in pounds) by 2 and that is approximately how many grams of protein you should aim for. For women, between 50-75 grams is probably plenty.

3. It’s delicious. I will never say no to a big bowl of quinoa.

4. You’ll stay slim eating quinoa. What helps me lean out when I’ve been over-indulging? Filling grains like quinoa. I can’t get full on veggies alone and quinoa stops my cravings on the spot.

5. Quinoa is a great alternative to other typical grains. Bored of rice, oatmeal, and whole wheat bread? Cook up a batch of quinoa for a chewy, hearty, delicious side dish.

6. It’s versatile – have it for breakfast! Mix quinoa, Greek (or regular) yogurt, some peanut butter, and slice a banana on top. OR try using quinoa flakes to make a healthy breakfast cookie.

14 breakfast coconut cookie 400x265 Coconut Breakfast Cookies Recipe

(^^my breakfast cookies^^)

1 quinoa cookies Womens Work and a Recipe: Quinoa Flake Cookies (Gluten Free)

(^^i also have made gluten-free cookies with quinoa flakes^^)

7. It’s versatile – have it for lunch! Mix quinoa, seaweed salad, a chopped hard-boiled egg, and some lettuce together for a protein-packed & Asian-inspired meal.

01 quinoa tabbouleh 300x225 Quinoa Tabbouleh

(^^or maybe some quinoa tabbouleh?^^)

8. It’s versatile – have it for dinner! Make burritos filled with chili meat (cook chopped onions + turkey + pack of chili spice + can of tomatoes), quinoa, lettuce, cheddar cheese, and avocados.

9. Quinoa is vitamin-rich. I like to get my vitamins from whole-food sources, not a pill. Quinoa has iron, manganese, riboflavin (B2), magnesium, lysene, and more. You can ditch the daily vitamins if you just eat real foods.

10. It’s a prebiotic – good for the digestive system (feeds good bacteria). Your belly will thank you. For those of us with IBS, it’s so important to eat foods that nourish the stomach and intestines. And even if you don’t have IBS, it’s still good to nourish yourself.

So… what are you waiting for? Go get some quinoa! I recently discovered the tri-color quinoa at Trader Joe’s and it is awesome.

Thanksgiving Recipe Roundup

Thanksgiving Food & Recipes Round-Up

  • Eating Bird Food’s Healthy Thanksgiving Recipe Round-Up. In particular I like the look of the Vegan Walnut Loaf¬†and Maple Roasted Brussels. There are also a few squash recipes in there and I think you all know how much I like squash.
  • The Yummy Life’s Make-Ahead Cornbread Stuffing. Cornbread? Stuffing? I’m in! (Maybe you call stuffing dressing?) I will likely add extra broth if and when I make this because I like really really moist stuffing. I like it best when it’s cooked right inside the bird.
  • J3nn’s Grain-Free Gluten-Free Bread Rolls. I’m not gluten or grain free but these still look delicious.
  • My RDealistic Diet posted a simple recipe for Sausage and Cauliflower Spaghetti this week. Do you guys remember Self’s blog, “Eat Like Me” by an RD named Cristin? Well, Cristin is back with a new blog and this is it! I remember reading her blog years ago – over 4 years ago actually – and that is how I got hooked on healthy living blogs. She is one of my favorites.
  • Mark’s Daily Apple posted a really cool recipe for Raw Butternut Squash Slaw. I have so many butternuts from my CSA that I think I will have to make this!
  • Lest you doubt my love for squash, here is a Healthy Butternut Squash Muffins recipe by Live and Love to Eat.
  • I didn’t post about this when I should have, but Veronica¬†recently hosted a bake sale to benefit a fellow blogger, Suzie of Two Dogs in the Kitchen, to help pay her medical bills. All of the baked goods at the sale looked awesome¬†and most of them have links to the recipe, so here is the Baked Goods post. I am very interested in the Wookie Cookies.

Best Healthy Recipes of 2011 from Salad Maggie

Before you go out to celebrate I wanted to stop in a wish everyone…

Happy New Year!

If you’re looking for some last minute recipe ideas for tonight, or trying to think of your healthy meal plan for next week, check out some of the options below. In the meantime, enjoy the night and stay safe! I’ll be back in the new year with regular posting. Yoga teacher training is over and I am a free woman.

What are you doing for New Year’s Eve?

Bobby and I are heading over a friend’s place for a relaxing evening. There will be wine, champagne, cheese, burgers, guacamole, board games, and good company.

About the recipes: all except the Oaties have no added sugar (or weird freaky sugar substitutes), most are paleo-friendly, and most are vegan or vegetarian.

Potluck BBQ RECIPE: Mexican Couscous and Bean Salad

Cobb Salad

Low-Calorie Tofu Pudding (yum – vegan and sugar free)

Asian Butterfied Oaties¬†(Based on¬†HEAB’s original recipe)
Indian Brown Rice (Whole Foods Inspired)

Butternut Kale Salad (also Whole Foods Inspired)

100-Calorie Cheesecake

Homemade Unsweetened Applesauce

Creamy Cucumber Dill Salad

Peanut Butter Vinaigrette Dressing

Vegan Tomato Peanut Stew

 Hot-Cold Salad with Rutabega

Strawberries and Cream – All That’s Missing Is the Blue!

Last week I picked up these beautiful local strawberries from Whole Foods in Columbus Circle. They were perfectly ripe. They were small and sweet and I think if they had been left out another day they would have gone bad – which means that they were at their absolute peak.

I can’t have fresh, local strawberries without whipped cream and this time was no exception. A while back I gave up processed food and that includes whipped cream from a spray can. So I got heavy whipping cream instead, and made it in my food processor.

Strawberries & Cream


  • Fresh strawberries
  • Heavy whipping cream
  • A few teaspoons of sugar or the equivalent of stevia (stevia is optimal – I try not to eat much sugar at all; note if you use liquid stevia it is probably best to add it at the end or else it will interfere with the cream’s ability to whip up right)


  1. Whip the cream and add some sugar (or stevia), to taste.
  2. Slice the strawberries.
  3. Mix together.
  4. Eat :)

This is a sweet treat that I learned from my mom. It’s perfect for breakfast or dessert. Or a snack. Or for dinner.


Happy Fourth! Enjoy this Red and White treat with something BLUE. Like BLUEberries or BLUEs music.

Potluck BBQ RECIPE: Mexican Couscous and Bean Salad + How to Cut an Avocado

I took this salad to a potluck last weekend. While that particular event wasn’t a barbecue, this dish would be perfect for any kind of summer party – barbecues, pool parties, potlucks, Sunday brunches, maybe even the beach. The large bowl of salad I brought was gone in a jiffy. I was pleased because there was another couscous salad there as well, and I think mine tasted better.

The recipe is based off of a Whole Foods flyer recipe, but I also got inspiration from this fiesta salad that I linked to on Sunday.

Mexican Couscous and Bean Salad


  • 1 cup whole wheat couscous (dry measurement)
  • 2 tablespoons butter
  • 1/4 teaspoon salt (or to taste)
  • 1 avocado, diced
  • 1 large tomato, chopped
  • 1 can of corn, drained
  • 1 can of black beans, drained
  • 1/2 an apple, finely chopped
  • 3/4 cup nuts (I used soy nuts and pepitas)
  • 1 cup chopped cilantro
  • 1/3 cup lime juice (add more if this is not enough)
  • 2 teaspoons chili powder (or to taste)


  1. Cook the couscous by heating 1 cup of water to a boil and adding the butter and salt, then mixing in the couscous. Stir the couscous and remove from heat. Let sit, covered, for 5 minutes.
  2. Prepare your veggies while the couscous cools. See below for how I chop my avocado.
  3. Mix everything together. Add more lime juice, chili powder, and salt, to taste.
  4. Enjoy outside in the shade.


How to Cut an Avocado

Cut the avocado in half around the pit from top to bottom. Twist it with your hands. One half will keep the pit. Whack the pit with a knife. Holding the avocado, twist the knife so the pit comes out on the blade.

While the meat is still in the skin, slice the avocado into a bunch of rectangles. Push the middle of the skin so like you’re turning the avocado inside out. Then just scrape the avocado cubes into the salad!

It’s so simple. Best way to cut an avocado that I have found.



  • If you are vegan, feel free to omit the butter and substitute olive oil instead. (For cooking the couscous.)
  • I almost used bacon fat instead of butter, but didn’t want to trick unsuspecting vegetarians. But bacon fat is one of my favorite fats to cook with. Try it – just reserve the fat each time you cook bacon. I keep mine in the fridge in a little bowl.
  • If you are feeling spunky, try adding some chopped bacon (nitrate and nitrite free of course). I may do that next time.

Have a great long weekend!

Weekend Link Love – 06.25.2011

In the spirit of spring summer cleaning, I am cleaning out my “starred” list on Google Reader. Here are my favorites – lots of love for these links!

Recipes & Food

  • Quintessence. This is a funky raw (vegan) restaurant that I want to try out downtown (NYC). Have you been?
  • Humble Stew via Burp and Slurp. This looks simple and filling. And Bobby-friendly. Definitely a must to try.
  • Mexican Fiesta Salad. I am actually making a very similar dish for a potluck I’m going to tomorrow. Natalie always has great recipes!
  • Avo-Tofu Salad. Another from Natalie! Cannot wait to make this one.
  • Chilled Summer Soups from Mark’s Daily Apple. You know, I don’t eat much soup – but I think I should start. I especially want to try making the Chilled Beet Soup Spiked with Dill and Vinegar.
  • 3 Indian Recipes – these all look amazing; thanks for the ideas, Mimi! Each has 6 ingredients or less (sort of).
  • Family Style Frittatas by Everyday Paleo.
  • Chili Lime Tuna Burgers by Heather Eats Almond Butter.

My Workout Updates

This week I did a lot of BodyRock. Here is what I did:

  • Monday: 30 day shred (not BodyRock but very Zuzana-esque). Used 3 pound weights.
  • Tuesday: Poker Face Workout. I definitely did not have a poker face. My reps here.
  • Wednesday: BodyRock (BR) Burpee challenge. I did 46.
  • Thursday: BR Wild & Free Challenge = insanity. My time was 26:13, using 6 pounds of weights instead of a sandbag, and no jumprope for the high knees. Could. Not. Speak. This is the day that Bobby officially realized I am nuts.
  • Friday: BR Major Muscle Apocolypse. My reps:¬†Lunge (left): 8, 8, 8, 7, 8, 8, 7, 8, 8, 9. Lunge (right): 8, 8, 8, 8, 8, 8, 8, 8, 8, 9. Burpee: 3, 3, 3, 4, 3, 3, 3, 3, 3, 4. Pull up (reverse push up with chairs and broomstick): 8, 9, 8, 9, 9, 9, 8, 8, 8, 10.
  • Saturday (this morning): BR Pound Melting Workout. Only 12 minutes. My reps:¬†Reptile Toe Touch Push Up – 13, 14. Sandbag Side Lunge Knee Up (right leg) – 19, 20.¬†Sandbag Side Lunge Knee Up (left leg) – 20, 20. Crab Fighter (right leg) – 10, 10. Crab Fighter (left leg) – 10, 10. Sandbag Squat – 17, 16.


Happy Weekend!

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