Cravings, Explained.

I found this on Pinterest a couple days ago... It makes so much sense! After incorporating more olive oil into my meals vs my -no fat- mentality my cravings are non existent. Now the only thing i have to break is my habit of having chocolate/sweets after dinner. It's hit and miss.  

 Hope it helps!!

Vegan Carrot Pulp Muffins

If you use a juicing machine you may be feeling a little guilty about throwing the beautiful veggie pulp in the trash every morning. This is my solution... at least for the carrot pulp. These are completely VEGAN. Granted... they don't come out with that soft classic muffin top like their beloved counterparts, but for a healthy muffin and a quick breakfast pick... i'd say they are pretty, 'nom nom nom' good. 

p.s. they smell unbelievable.

Vegan.CarrotPulp.Muffins

Dry ingredients:
1 3/4 cups white whole wheat flour (or a mixture of whole wheat and unbleached flours)
<1/4 cup natural sugar (i use date or a little honey to wet instead)
1 tablespoon ground flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt

Wet ingredients:1/3 cup agave nectar
1/3 cup unsweetened apple sauce
1/2 cup soy yogurt (i use normal if i don't have it)
1/4 cup water
1 teaspoon vanilla
2 cups carrot pulp (i use whatever was in it -ginger-strawberries-carrots)

Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners.

Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.

Spoon the batter into the muffin cups--it will be very thick. Sprinkle with vanilla sugar, if desired. Bake for 15-20 minutes, until a toothpick comes out clean.

Let cool for about 10 minutes and serve.

p.s. you can add raisins/nuts to these as well but i like them plain. 

Savory Summer Salmon

Few GREAT things need much introduction or description. This fish is one of them... 

Just. look. at. It.

If THAT isn't aesthetically pleasing, what is?

The original recipe comes from Paula Dean yet there is ZERO added fat. It's crazy, mind blowing, unbelievable...oh wait, It doesn't need it. It's perfect. It's healthy, tender, flaky, and perfect for your summer dinner table. Here we go. 

Start with a beautiful piece of Salmon.  

I went to the Whole Foods Market and picked out a mid-price filet at $12.99/lb Farm Raised filet of Salmon. 

 Make The House Seasoning mix. I made half and still have a container full of it. 

 Season the fish with the House Seasoning. DO NOT use all of it. Just season as desired. More than a couple pinches is good. 

 Cover the fish with the Onions, peppers, and orange segments. Next time i'd use half an onion (i thought there were too many onions. )

 Take some fresh Dill and chop it finely

 Combine dill, strawberries, and honey in a small bowl. (I used half)

 Add Green Onions, Garlic, and remaining ingredients. 

 Juice two lemons and pour juice over the veggies/fish.

Follow with strawberry mixture

 Cover completely with foil and roll edges up so juice doesn't seep through. Pierce top of foil a couple times with knife. Bake for 45 minutes. 

remove from oven. 

 Slice. 

Enjoy!

 

Savory Summer Salmon

Ingredients

• 1 (2-pound) salmon fillet
• House Seasoning, recipe follows
• 1 small red bell pepper, julienne
• 1 small green bell pepper, julienne
• 1 medium onion, sliced thin
• 1 medium orange, sectioned and seeded
• 1 pint strawberries, cleaned and sliced
• 1/2 cup water
• 1/2 cup honey
• 1/2 cup chopped fresh chervil or baby dill
• 4 cloves garlic, minced
• 2 tablespoons chopped green onion
• 2 lemons, juiced

Directions

Preheat oven to 350 degrees F.

Place salmon fillet on a foil-lined pan. Season with House Seasoning, then cover and surround fish with red and green bell pepper, onion, and sectioned orange slices. Mix strawberries, water, honey, chervil or dill, garlic and green onions together. Pour lemon juice over salmon. Ladle strawberry mixture evenly over salmon. Cover with foil and pierce foil, allowing steam to escape. Bake for 25 to 30 minutes. Serve with rice.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix well. Store in shaker near stove for convenience.

ciao from the ASG

we are going home and so so so happy about it! xoxox

p.s. Dress: Alice & Olivia Victoria Peplum Dress.

Skinny Veggie Curry. Canada.

After a week of filling up on as many veggies as possible to justify the creamy Custard the State of Wisconsin proudly serves; I was called on a job in Toronto, Canada. For those of you who don't know already, i'm Canadian. Regardless of calling Canada my 'homeland', i rarely visit and as consequence rarely indulge in the delicacies 'my country' has to offer. I couldn't wait to sink my teeth into some of Tim Hortons, 'Tim-Bits' and Carrot Muffin. (Tim Hortons is sort of like 'Starbucks' meets 'Dunkin Donuts', except for 100 times better)

I woke up at 5:30 a.m. and made my way down to the motor home which would be our ride to the location 2 hours away. I subtly hinted that i would really appreciate it if we could stop and get some coffee at say... oh... a Tim Hortons? I don't even drink coffee but knowing every one else does... this was sure to get me there. It did. I reframe to admit that i ate an entire muffin and six 'Tim-Bits'. sigh. so. worth. it.

sneak peak for SIREN Campaign.

location in Urilia, Canada

Once the shoot ended i took a cab to Unionville, Ontario where my grandmother lives. She is so sweet... she had a feast of my favorite foods waiting for me. 

Homemade Yogurt with Indian Mango and Strawberries

& Indian Mixed Dal, Rice, and Chipatis. Dessert: Gulab Jaman (more donuts... i yi yi)

Now, i'm home and left with a craving for my own Indian Dal. Just one problem, I don't know how to make it... therefore Veggie Curry will have to do.

This recipe is SKINNY. You can eat till you're full considering it's all veggies and no starch. I serve it with chapatis for dinner but it's warm and comforting enough alone.

Skinny Veggie Curry

Ingredients
1 onion, chopped

5 garlic cloves, chopped fine

1 tablespoon olive oil

2 tsp. cumin seeds

2 tbsp Curry powder (or Garam Masala if you have it)

1 green chile, chopped fine  (cut most seeds out if you don’t want a lot of heat)
2 tsp fresh minced ginger

1 head of cauliflower

3 carrots, chopped

1 medium sweet potato

1 small yukon gold potato

1 bag green beans, stems removed, cut in half

1 carton vegetable stock

4 roma tomatoes

1 tsp kosher salt

1 cup lima beans

1 cup peas

1 bag baby spinach, chopped

2 tbsp shredded coconut, chopped fine

16 oz. 1% fage yogurt

1 head of cilantro

salt & pepper

Method

Heat a large pot over medium heat and add the olive oil, swirl to coat entire pan. Add your chopped onions and cook until soft and clear, add garlic and spices. Toast the spices for a minute and add the chopped Chile. Cook for 2 minutes. Add all  of the chopped veggies and allow to cook until al dente. Season with salt to help them cook. Once al dente add the broth, tomatoes, and salt. Continue to cook over medium heat until the veggies are cooked through but not mushy. Be careful when stirring the curry as to not break the cauliflower into little bits. Add the Lima beans, peas, coconut, yogurt and cilantro. Stir and reduce to thicken.