Back on the Health Train: Red Kale & Quinoa Salad

Red Kale Quinoa Salad

Well, it’s time… all of us who overate and overdrank during the holidays (probably everyone reading this, right?) now turns toward the new year with dreams of doing better. Eating better. Being better. And you know what that means… salad. Lots and lots of salad. Luckily, if anyone knows how to make salad not totally depressing, it’s me. And famed Texas chef David Bull, apparently.

This is a recipe I enjoyed in the finishers village after the Fit Foodie 5K in Austin in September 2014. I liked it so much I asked the event organizer if I could share the recipe with all of you. They graciously agreed, so now we can all make this kale salad together and try to wash away those blurry eggnog memories.

Red Kale & Quinoa Salad

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Polar Vortex Cooking: Pea Pot Pie

Not sure if any of you have noticed, but it is COLD outside. Cara Daffron of EdibleFeast.com joins us to share this slow cooker comfort food recipe. Her pea pot pie uses hardy and readily available winter vegetables and herbs like tarragon and thyme…plus it takes like three steps to make. Stay warm!

Serve this crust-less pot pie on its own or with biscuits. If you really want a traditional feel, you can bake the finished product in a pie tin with a simple pot-pie-style pastry top. To incorporate more protein into the dish and 2 cups of diced cooked chicken or turkey to the pot before cooking.

Pea Pot Pie

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Thai-Inspired Kale and Carrot Salad

Thai Kale Salad

Last week, I participated as a featured food blogger (woo!) in a kale-centric event at kor180, an indoor cycling and pilates studio in downtown Austin. It was a blast! I demo-ed one of my recipes, met a ton of awesome members of the Austin fitness and cooking community, and generally had a great time.

Obviously I was jazzed to attend a party ALL ABOUT KALE, and also unsurprisingly, I put an Asian twist on my salad recipe. What can I say? Sometimes I’m pretty predictable. In this case it was a good thing, as my recipe turned out really well, if I do say so myself. It’s crunchy, salty, sour, a little sweet, and a little spicy. Plus it’s veeeerrry easy to make and totally good for you. What’s not to love?!

Thai-Inspired Kale and Carrot Salad

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Cocktail O’Clock: What’s Up Doc?

I’m officially obsessed with ginger beer. You used to only see it utilized in a good old Moscow mule, but I increasingly find it turning up in all kinds of cocktails, from rum-based drinks to poptails. As far as I’m concerned, it’s all good.

Here’s one of the most creative uses of ginger beer I’ve seen yet — combined with carrots and cognac for one killer cocktails from Kevin Diedrich of Jasper’s Corner Tap & Kitchen in San Francisco.

What’s Up Doc?

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The Last Gasps of Soup Season

I love soup.  My husband does not.  He likes it okay, but he considers it to be mainly a side dish, whereas I would happily eat soup for dinner most nights of the week, particularly if it is accompanied by some nice, crusty bread.  Still, despite his anti-soup-as-main-dish bias, I can usually get away with one day a week where the main course is in liquid form.  I also use a side of grilled cheese as a selling point.

But all that is about to change.  Once the weather officially becomes summer, which here in DC should be in the next week or so, soup is officially off the menu. I understand that, I do.  Who wants to eat hot soup on a hot day?  As for cold soups, well, not so much.  I can’t really refute the argument that gazpacho is basically like eating salsa with a spoon.

Nature has given me a few cold and rainy days these past few weeks, and I have taken full advantage.  My go-to soup recipe is, like most of my recipes, not really a recipe at all.  Don’t blame me, though.  As you can see by the ancient sticky note below, this one has been handed down to me from my mom.

Just in case you can’t make out her scratchy, water-splotched scrawl, I will give you my interpretation.

Cream of a Vegetable Soup

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Friday Fuck-Up: Spinach Salad with Water Dressing

Bennett, in a post-hangover primal urge, ordered a pepperoni and onion pizza. After flipping through a few cookbooks (Cook with JamieThe Ginger Pig Meat Cookbook, Cook This Now) earlier that day, I wanted to be in the kitchen. But only for a second.

I washed some spinach and let it drain in a colander. I also threw in some flat-leaf parsley and—my latest experiment—carrot tops. I’ll stop there for a second. While buying said spinach, which was next to the carrots, at Truck Patch’s stand at the farmers market, there was a whole stack of carrot tops. Without carrots.

Apparently someone didn’t want the tops, so somehow they got chopped off and they were just sitting on the table. Looking pretty sad and lonely, actually.

That’s when I remembered this article touting the uses of vegetable parts usually discarded, like cauliflower leaves and apple cores. I asked what could be done with them and the lady said “juicing.” I didn’t have a juicer, but she gave them to me anyway. They tasted exactly like carrots. I know it’s not shocking, but it was kinda weird not to be eating an actual carrot and still tasting a carrot. Almost like smelling strawberries in wine and knowing strawberries never actually touched that drink. (I just watched Sideways, go with it.)

I finally get to the fuck-up after the jump.

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