The sunshine burgers are back in a falafel version and as expected, they are fabulous!
Served with tzatziki sauce and a greek salad it was a fast, fresh, balanced meal! I can’t wait to try the Southwest variety as well – these are definitely a new staple in our house!
My Tzatziki Recipe:
Greek yogurt (I prefer 2%)
Splash of olive oil & vinegar
Dill, Salt & Pepper
Of course being a 20-something lady I love the Real Housewives show and Bethanny from the NY show is one of my faves because I think we have some similar ideas and thoughts on food, eating and enjoying life. So I was of course excited to read her new book titled, Naturally Thin.
I wasn’t really sure what to expect from this book but many of her “10 Rules” make a lot of sense to me. My favorite was: Know Yourself – this means that you really need to listen to your own body and everyone is different so it doesn’t make sense that you would eat exactly the same as someone else. I also appreciate that no food is off-limits and it is not about counting calories, carbs or anything else. I hope to try some of her recipes as well. Her Spinach, Chive and Ricotta Linguini sounded especially good.
There were a few things that I didn’t like however –
There were a few “side bar” comments regarding celebrities, which maybe helps sell books but it seemed a little bit like “I know so and so celebrity”.
Also some of her days she seems to barely eat anything at all and will skip a meal and a snack in a row. Now this goes back to the “know yourself” rule, which I do agree with to a certain extent, sometimes on the weekends I’m not as hungry for lunch so I’ll just kind of snack, but I don’t know about you but I can’t just skip meals and then snacks…..Just doesn’t happen in my world. 🙂
And lastly, being the food lover that I am, having “2 bites” of a great pasta or meal is not realistic to me. I don’t need a plate-full of pasta, but I’m going to have more than “2 bites”.
I guess with all diet books, if you can take a few snippets of good information to apply to real life it can be considered a benefit!
Carr Valley Menage – This is a mix of cow, sheep and goat milk that is unbelievably creamy. Carr Valley, a local Wisconsin cheese company can pretty much do no wrong. I grew up eating the Carr Valley cheddar and swiss and I never really even knew until recently that they had artisanal cheeses – which I’ve definitely been enjoying! Try this one out!
Goat Gouda – This goats milk cheese was such so smooth! I love goat and gouda so why not try them together? I of course adored it – it would be great paired with other flavorful food as the flavor wasn’t overpowering at all
Young Manchego – Ohhh Manchego, I must admit, prior to this Spring I wasn’t very familiar with you, but now I can officially say that I have fallen for you and you are one of my favorites. Next time I would like to try an aged Manchego.
This recipe was inspired by Gena at Choosing Raw – she had a recipe for a California Ranch Wrap – raw style that looked great! Since I usually have to pack everything up to take to work I thought I would just chop everything for the sake of ease 🙂
– Napa cabbage
– chopped carrot
– green pepper
– Gena’s raw ranch (cashew based)
The ranch dressing from Gena was awesome and I didn’t even use any fresh herbs because I didn’t have any – next time there will be some fresh ones and I imagine that it will add that much more flavor. I see many more of these colorful salads in my future!
The summer’s bring a time of farmers markets, sitting on the balcony outside, herb gardens…and not an extra minute to enjoy it! (Although I would NEVER complain about it!!! ha!) Five years ago I started working with a weight-loss camp for kids along with my parents and now because I have a full-time job I just go to help out on the weekends. This year I will be teaching the kids how to cook (which I’m so excited about!) and this weekend we will be attempting the Springrolls so I’m hoping that it goes well!
At Camp Endeavor
we strive to introduce the kids to new and different foods as well as “whole” foods that they may not be accustomed to at home. Nothing makes me happier than kids learning that healthy foods really do taste great. I’m looking forward to a great month, this just may be “the best endeavor yet” – Summer 2009.
So far so good! I didn’t make it home Sunday for dinner so I am actually down to 2 dinners, 3 lunches (out of the office tomorrow) and 4 breakfasts. I know it doesn’t seem like that many meals and considering that I already have some of the ingredients for 1 of the dinners I do kind of feel like I’m cheating…
Anyway, the taster was a dear and actually went to the store for me since I was out of town (which also could have helped to only get the necessities) but the grand total was… $30.44!!! Yay!
My budget meal last night was a curried quinoa salad that was inspired by the Salad Girl
dressings- Curry & Fig that I tried last week.
– red inca quinoa
– garbanzo beans
– 1/2 chopped cucumber
– 1 chopped green pepper
– chopped red onions
– 2 Tbsp salad girl curry & fig dressing
– 2 Tbsp olive oil
– splash of hot sauce
– salt and pepper
Served over greens and an extra dose of hot sauce for me, it was perfect for a HOT, muggy, summer night!
I must admit, the thought of making Spring Rolls was a bit daunting and I never even imagined that it was possible! That is until I came across a cooking lesson for kids, making what else but Spring Rolls! They were surprisingly easy to make and I will be making these again and again – I think they will be a fun snack to bring to parties as well as teaching the kids at camp. (I start my summer very part-time work this week at a weight-loss camp for kids, so if the recipes seem rather juvenile in the next few weeks I apologize, I have many recipes to test out!) Let’s get onto the rolls!
Here are the “stuffing” ingredients: I had romaine lettuce, pea shoots, cilantro, basil, carrots, cucumbers, radishes and rice noodles.
Here is the taster making a roll. You literally fill (but not too full) the rice wrappers with the ingredients and roll like a burrito!
The wrappers are soaked briefly in water to soften them up and then ready to be filled.
Here are the finished goods, looking much better than expected. I made a spicy peanut-sauce to go along with them that consisted of peanut butter, lime juice, red chili sauce, garlic and ginger. The perfect spicy ending to a refreshing roll.