The holidays are quickly coming and going and I’m not quite sure how I feel about that. Can’t they last just a little bit longer?
I guess I’m not ready to say goodbye to ornaments overhead…
…or roasted nuts on my table. These guys — of the maple chipotle variety — were especially perfect. I found the nourishing recipe on The Crunchy Radish, one of my biggest healthy inspirations. This snack is packed with healthy omega-3 fats and immunity-boosting spices, including ginger and some cayenne (which I subbed for chipotle powder). A dash of fresh rosemary also ups the flavor game on this easy peasy hors d’oeuvres option. Ready, set, roast.
A Sunday afternoon with family brought me to Brookfield Place, aka the World Financial Center, at the tip of Manhattan. We stopped by for lunch at the complex’s dreamy food court, as well as a quick look at its holiday light show, featured below. Real talk: the lights were cool, but my coconut shrimp sandwich from Num Pang was cooler.
Other stellar holiday eats included this spread on Christmas Eve, which was spent with close friends. Only a portion of the evening’s beautiful offerings are shown below, but it included a smorgasbord of apps, including purple roasted carrots topped with sunflower seeds; polenta medallions with tomato, mozzarella, and basil; kabocha squash atop kohlrabi and pom seeds; mini goat cheese + caramelized onion pizza rounds; chorizo bites; lamb meatballs; roasted sweet potatoes with creme fraiche; and yogurty chicken kebabs. Can you say variety?
Though the sights and eats were among my holiday highlights, it has been time with family and friends that has proven most valuable. Here’s to the new year and all it has to offer.
Happy Holidays, lovelies!
BREAKFAST: You might think this is just a big ol’ bowl of oatmeal. It isn’t. These are my new favorite 2-ingredient breakfast cookies, crumbled up into a cereal-like consistency. So it’s basically cookies for breakfast that are healthy. Thank me later.
The cookies are made solely from oats and bananas. I’d post a recipe, but you don’t need one. Simply wait until your bananas go black, mash 2 of them with 1 cup rolled oats, and add a sprinkle of cinnamon to the “batter.” Then bake for 10 minutes and they are ready. That’s it.
I’ve been munching on these vegan treats daily, topping them with honey and nut butter for a sweet snack. The photo above shows them in all their breakfast glory, paired with unsweetened almond milk, walnuts, raisins, and a drizzle of maple syrup.
LUNCH: Sometimes you just need all of the hummus. Taim gets that. I recently stopped by the falafel and smoothie bar while home in NYC for the weekend. I opted for the Mediterranean platter, which included three salads of your choice (I chose Israeli salad, marinated beets, and Moroccan carrots) + hummus + tahini + pita.
DINNER: The “inside out quinoa burger” from True Food Kitchen‘s dreamy menu. Two quinoa patties (messily) sandwiching tzatziki, hummus, lettuce, tomato, cucumber, and crumbled feta cheese, paired with a side of kale salad. Kinda perfect.
Check back soon for a new Week’s Healthy Eats!
Want to start your morning smooth(ie)ly? Here’s how you can:
This bright beauty bowl is ready for all intents and smoothie purposes in under five minutes. (Confession: Arranging the almonds in a sad attempt at a heart was a lot harder than blending this breakfast up.)
Here’s what found its way inside my blender:
– 1/2 cup frozen blueberries
– 3/4 cup unsweetened almond milk
– 3/4 scoop of vanilla protein powder
– 1/2 banana
– 1 tbsp almond butter
– handful of ice
– 1 packet of stevia and a generous sprinkling of cinnamon
The sweetener is of course optional, but recommended for my fellow sweet tooths. I topped it off with rolled oats and toasted almonds, but cacao nibs, raisins, chia or hemp seeds would equally do the trick.
The blueberries pack antioxidants (think less aging, more brain power, better skin), while the protein powder brings the satiation factor ’til lunchtime and the almond butter fills your healthy fats quota.
So you might as well blend, sip, repeat.
The holiday season sent a whole lotta gift baskets my family’s way, and we couldn’t have been happier about it. But when our cabinets were bursting with enough dried fruit to feed a small village, I decided it was time to get creative and make a sort of shmear out of it all.
With no interest in following a real recipe, I simply combined some dried goods and watched what happened. Into the pot went:
– Handful of golden raisins
– Handful of dried cranberries
– Handful of dried figs (chopped into thirds)
– Handful of dried prunes (chopped into halves)
– Pinch of cloves
– Four small lemon peels
– A sprinkling of cinnamon
– About 1/2 inch of water
I covered the pot and stirred every so often, adding more water when the first bit had evaporated from the heat.
When the sweet mixture looked soft and sticky enough to spread across my favorite raisin bran muffins (recipe coming soon!), I removed it from the heat and spooned it out of the pot, and straight into to my mouth.
You should try it sometime.
BREAKFAST. (mixed plate): i pretty much never (ever, ever) eat savory food for breakfast, so this was an extraordinary exception. i simply arranged and cut up some raw veggies (cherry tomatoes, carrots, cauliflower, baby arugula), toasted a corn tortilla with cheddar cheese until it became a melty miracle, and heated up a single trader joe’s chicken sausage (they come pre-cooked) on the stove. unpictured is the mountain of ketchup i slathered over…everything, and a second corn tortilla with melted cheese (because the first was just that good).
LUNCH. (halloumi salad): i picked up this filling salad from aroma espresso bar on the upper west side, and it was far better than i expected it to be, filled with mixed greens, halloumi (aka fried cheese, aka perfection), green peas, red onions, roasted cherry tomatoes, and a super simple olive oil and lemon dressing. i also added chicken to the salad and had a hefty slice of multigrain bread on the side.
DINNER. (roasted beets + feta cheese): i was fortunate enough to be invited to enjoy a beautiful homemade dinner on my aunt’s terrace on a recent sunday evening. the meal was complete with the cutest-ever hamburger sliders, grilled chicken, a farro and vegetable salad topped with a greek yogurt dressing, and the crazy beautiful side dish shown below: roasted yellow beets with crumbled feta cheese. just the right amount of sweet and salty, the beets served as the perfect healthy addition to the summery al fresco meal. yum.
check back soon for a new week’s healthy eats!