Category Archives: Lunch Foods

Aside

Summer Veggie Pasta Salad

Image I love food. I am sure if you’ve been following for a while you have heard me say this before. But, and so it’s true. I’ve discovered that because of this hard fact of evidence it’s been difficult for me to stick to one particular diet. I was a strict vegetarian and gluten-free for 2 years; then I moved to France and that was the end of that. Two years later and I am slowly learning  and listening to what my body needs. I no longer place labels on myself or the food that I eat. I simply (and that’s a key word) eat what makes me feel good, tastes good, looks good and is known to be healthy to the human system. I do all of this with doing my best to not follow food and nutrition trends and to stay consistant and open to what my body needs.

This has been such a rewarding process for me and still is. I am rewarded every time I am given a reminder that sugar drags me down and that I feel much better when I don’t eat processed wheats. I am reminded every time I am tempted to try that delicious baked good that is too interesting and new to resist. My body reminds me that I am better off without it. I feel that my body and I are close to finding a healthy relationship with each other and that there have been many compromises and will be many more to come.  We are happily in agreement at most times and the times that we do fight, we end up learning so much. Food is just the reflection of the relationship that we create with ourselves and others. What you surround yourself with and what you put in is so connected to food and eating. It’s really exciting to discover and learn as we go. In honor of that I can present to you an easy recipe for :

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 Crisp Summer Vegetable Cold Noodle Salad:

1 cucumber

1 fresh tomato

2 handfuls fresh garden peas

1 cup boiled noodles ( I used Spelt, feel free to use your own interpretation that feels good to you)

2 tablespoons avocado green dressing

Cook noodles till desired temperature. When making a cold noodle salad I prefer my noodles very al dente as it goes well with the cold crispness of the veggies involved. After cooking noodles, run them under cool water to stop cooking and set aside. Dice your cucumber, tomato and peas and add to the pasta. Add dressing and mix till evenly and thoroughly coated. Eat, enjoy and remember every time you eat you are simply creating a long lasting relationship that really matters.

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August 13, 2012 · 3:34 pm
August 5, 2012 · 10:35 pm

Plantain Chips and Fresh Guacamole

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I don’t want to admit that summer’s almost over, but alas, it is. It went supper fast for me I dont’ know about anyone else. Technically summer’s over in September 21st which is a little bit more than a month away. Yikes is all I have to say. As I reflect upon this summer, I can gratefully say that I had wonderful times with the things that I made, ate, saw and did. We traveled to great cities and places that included, San Francisco, Denver, Boulder, NYC, Red Lodge Montana, and home.

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We visited family, friends in all of these places and enjoyed some of the best food of my life in these places as well. The four things that are so important to me in this life. This summer taught me lots, gave me plenty of time to relax and lots of other very delicious things. To say the least I am very grateful for the summer I’ve had and will be sad when it leaves.

 

 

ImageOne of those great things that I did was visit my other home, Colorado. I consider it my other home as I lived there on and off for almost 8 years! I can’t believe that either. Summer in Colorado is one of my favorite seasons. The sun is always shining, there’s lots to do, the heat is dry and the days are long. Which of course means lot’s of time for play, food and drink. One of my favorite places to visit was the West End Tavern right on Pearl St. Their rooftop patio faced west and has an outstanding view of the flatirons. Great views, mojitos and my favorite, plantain chips with guacamole. My last visit there, friends told me that management changed and they might not have it on the menu, but I sure did appreciate sipping rooftop with my mojito and snack while I could. Image

 

However I did check and they are now offering yam chips and guacamole, that I must try. Yum. Next time I am in Boulder I will have to go and rehash my old mojito and rooftop days. Until then, these will do. This dish might have been the the easiest and most satisfying thing I whipped up all summer. I swear. In a pinch, these could be perfect to serve to your hungry guests at your next shindig; not to mention they are tasty, and just beautiful to look at. ImageImage

 

 

Recipe for Guacamole and Plantain Chips

Serves 2

I fried these in low oil and I used olive oil, next time I will have to try coconut oil.

In a medium saucepan add oil and heat on medium until nice and hot ( a way to test is to throw a little water in the oil, your aiming for a little pop). Slice plantains to desired thickness. I made mine a little on the thicker side, but you can experiment.

Fry plantains till golden brown or darker, depending on preference. I like mine well cooked on the outside so that the inside is nice and gooey. 

 

For the guacamole: 

1 large organic avocado

1 medium organic on the vine tomato

juice of one lemon

1 clove garlic

1 small handful cilantro

salt and pepper to taste

Guacamole, I believe is the one of those foods that is totally preference based. Some people prefer it smooth to chunky, salty to sour, spicy to mild. It is all up to you, and as I like to say; “the world is your oyster”. 

I of course know how I like my guacamole. Chunky, mild and flavorful. This recipe is for a guacamole that fits that bill. Please feel free to try or to totally change it. You too can discover what kind of guacamole is your perfect fit.

Peel and scoop avocados and add cilantro, lemon juice, tomato and garlic. Lightly mash and then at the end add your salt and pepper. 

Serve chips and guacamole together, enjoy, and bon appetit.

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July 12, 2012 · 8:01 pm

Easy Sweet Potato “Chips”

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You generally hear of people’s connection to food on a daily basis: At work your coworker comes in to tell you all about their romantic lobster dinner the night before.; your warm memories of your mothers homemade pancakes from childhood.

Smells, sights, sounds all can trigger our memories of times before and can create even a physical reaction in our bodies. Remember the last time your mouth watered thinking about your friends famous mac and cheese? Or the physical sensation that cold ice cream on a hot day created in your mouth?

Last Fall I took a class on writing for woman’s magazines with Sherry Amatenstein at The New School in NYC, after our last class Sherry and I got to talking and I won’t forget the moment she dished out her comfort meal. She let me know that, “she didn’t know what it was, but there was something about chicken salad that really held a soft spot in her. She connected to it and when she was in need of comfort, she’d go for the chicken.

Well we all have these needs of comfort and satiating cravings. I think that is why food is something we can all generally reate to. I hope to do right by my physical memory to food and my need to be comforted, after all we are all human.

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Well that’s just what these delicious chips did for me. As a kid I remember consuming a lot of potato chips, but most importantly at the fair, there was one occasion where we got an order of greasy steak fries and I remember them being served wrapped in a paper cone. This distinct memory flashed through my mind as I was taking these photos and making these chips.

For all of the memories they created I found peace in knowing they were the healthiest version of these memories possible and that I had made them, (I knew what was in em’, I’m sayin’)

Oh and the best part? There was no lingering tummy ache afterwards, just sweet remembrance and satisfaction.

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I hope you enjoy these chips, and perhaps they will inspire you to reconnect to a memory or perhaps you will just create a new one!

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Recipe for “memory lane” chips: 

1 Medium sized sweet potato, I used a white sweet potato for this version as they are closer to the consistancy of a potato chip and that was what I was looking for

1 tablespoon olive oil

Salt to taste

Peel and Slice the potato 1/4″ thick

Layer evenly chips on a baking pan and cook at 350 for 20 minutes

Keep an eye on them, an option is to broil them for the last 5 minutes to crisp them up, just make sure you watch em’ closely

 

Enjoy and bon appetit!

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Filed under gluten-free, Lunch Foods, Snacks, vegan, vegetarian

· 8:01 pm

Easy Sweet Potato "Chips"

Image

You generally hear of people’s connection to food on a daily basis: At work your coworker comes in to tell you all about their romantic lobster dinner the night before.; your warm memories of your mothers homemade pancakes from childhood.

Smells, sights, sounds all can trigger our memories of times before and can create even a physical reaction in our bodies. Remember the last time your mouth watered thinking about your friends famous mac and cheese? Or the physical sensation that cold ice cream on a hot day created in your mouth?

Last Fall I took a class on writing for woman’s magazines with Sherry Amatenstein at The New School in NYC, after our last class Sherry and I got to talking and I won’t forget the moment she dished out her comfort meal. She let me know that, “she didn’t know what it was, but there was something about chicken salad that really held a soft spot in her. She connected to it and when she was in need of comfort, she’d go for the chicken.

Well we all have these needs of comfort and satiating cravings. I think that is why food is something we can all generally reate to. I hope to do right by my physical memory to food and my need to be comforted, after all we are all human.

Image

Well that’s just what these delicious chips did for me. As a kid I remember consuming a lot of potato chips, but most importantly at the fair, there was one occasion where we got an order of greasy steak fries and I remember them being served wrapped in a paper cone. This distinct memory flashed through my mind as I was taking these photos and making these chips.

For all of the memories they created I found peace in knowing they were the healthiest version of these memories possible and that I had made them, (I knew what was in em’, I’m sayin’)

Oh and the best part? There was no lingering tummy ache afterwards, just sweet remembrance and satisfaction.

Image

I hope you enjoy these chips, and perhaps they will inspire you to reconnect to a memory or perhaps you will just create a new one!

Image

Recipe for “memory lane” chips: 

1 Medium sized sweet potato, I used a white sweet potato for this version as they are closer to the consistancy of a potato chip and that was what I was looking for

1 tablespoon olive oil

Salt to taste

Peel and Slice the potato 1/4″ thick

Layer evenly chips on a baking pan and cook at 350 for 20 minutes

Keep an eye on them, an option is to broil them for the last 5 minutes to crisp them up, just make sure you watch em’ closely

 

Enjoy and bon appetit!

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July 8, 2012 · 8:45 pm

Tartine, Tartine, you are my dream

Today was beautiful (actually still is delightful).  Today I really felt inspired and shifted in my perspective of things in quite a long while. Thank you god! The past couple weeks have been a bit stressful, including travel for things not pleasant, and a whole lot of tension in the apartment due to work, obligations and just transitions in general. However this morning I felt started on a fresh foot. Getting to sleep in late was helpful and that was followed with a beautiful kayak trip along the Hudson River, and a short yet fulfilling trip to the Farmer’s Market to boot.

As I enjoyed my first morning of enjoyment in several days I began to realize how setting, intention, vision and collaboration are all things that I pay close attention to in my daily life. It is why I am a photographer and very visual person. It is also why I can/and try to make most every thing I do into an experience.
Life can be experienced in many ways and one way is to enjoy your surroundings, making the best of all things that surround you and then you can kick in and begin to combine, create and collaborate things together to make the experience memorable, noticeable and with intention.  Its that moment of trying to get your keys out of your bag while balancing five other things in frustration and then looking up and seeing a beautiful butterfly land on your car moments that can shift you. Grab you out of your usual daily grind and create something different for you to experience. There are moments like this always.

Par exemple:

Cutting ripe cherry tomatoes with a paring knife, watching the skin burst and watching the fresh juice drip down my arm.

 

 

 

 

 

 

 

 

 

 

Noticing the water droplets form and settle on the vegetables after being washed

 

Receiving the warmest smile and wave from toddler at the farmers’ market

Not everything comes together like this. We all get caught up in the “life” stuff. It’s human, but sometimes a little inspiration can create your surroundings into something spectacular like fresh tomato and cheese tartines.
This afternoon at the Farmer’s Market the tomatoes that I saw sitting in the sun were just about perfect; sun-ripened, bright red with a light fur that caught the sun. They were mine. A fresh ball of mozzarella later and I was in business. Recently I had discovered Beatrice… and her blog La Tartine Gourmande. Beatrice Peltre is a French/American blogger, food photographer and cookbook writer based in Boston. She is inspiring and everything that I hope to accomplish someday.  She is influenced greatly by French cooking, so you can see where I am going with this. My time living and cooking in France was just wonderful. After returning home from that adventure I was taken in a completely knew direction and had gained a completely new perspective on vision, intention, setting and creativity surrounding food. Thank you France! Anyways, Beatrice shared a recipe for tartines with Martha Stewart that was to die for, so I was in.

The previous evening my fellow foodie friend discussed how traditional mozzarella buffalo balls and cherry tomato skewers were so blasé and not that great. Honestly I had to agree. With the ingredients in front of me I didn’t want to end up making some lame mozzarella and tomatoes salad so I took a conscious turn for the best. I was to make “not another lame” tomato and mozzarella salad. With this intention and vision in mind and the remnants of tasty tartines on my mind, I got to work. (tartines by the way are a French version of open-faced sandwiches). I was determined to use these lush tomatoes and fresh cheese in a new twisted way. Hence became my recipe for the best tartine sandwich I have tasted and a new way to experience tomatoes and mozzarella, as well as a new way to see things, a different combination of things with a new intention and a new creation.

Enjoy and bon appétit.

Recipe for “Twisted” Mozzarella and tomato salad:

1 pint of fresh local cherry tomatoes

1 small handful fresh cilantro

1 small bunch of fresh basil

1/2 large ball fresh mozzarella

1 tablespoon olive oil

1/2 cup fresh snap peas

1 medium shallot

salt and pepper to taste

In a large bowl combine tomatoes, cilantro and basil, lightly dust with salt and pepper and let sit. If you need to drain out the extra juice from the tomatoes, no worries just make sure you save it as it is quite delicious. Then add chopped mozzarella, fresh shallots and snap peas. Gently toss and add olive oil.

 

On your choice of toast, ( I used a locally made peasant olive bread) lightly brush with olive oil and toast till crispy. Then add arugula pesto and top with salad. Then savor and enjoy!

 

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· 8:45 pm

Tartine, Tartine, you are my dream

Today was beautiful (actually still is delightful).  Today I really felt inspired and shifted in my perspective of things in quite a long while. Thank you god! The past couple weeks have been a bit stressful, including travel for things not pleasant, and a whole lot of tension in the apartment due to work, obligations and just transitions in general. However this morning I felt started on a fresh foot. Getting to sleep in late was helpful and that was followed with a beautiful kayak trip along the Hudson River, and a short yet fulfilling trip to the Farmer’s Market to boot.

As I enjoyed my first morning of enjoyment in several days I began to realize how setting, intention, vision and collaboration are all things that I pay close attention to in my daily life. It is why I am a photographer and very visual person. It is also why I can/and try to make most every thing I do into an experience.
Life can be experienced in many ways and one way is to enjoy your surroundings, making the best of all things that surround you and then you can kick in and begin to combine, create and collaborate things together to make the experience memorable, noticeable and with intention.  Its that moment of trying to get your keys out of your bag while balancing five other things in frustration and then looking up and seeing a beautiful butterfly land on your car moments that can shift you. Grab you out of your usual daily grind and create something different for you to experience. There are moments like this always.

Par exemple:

Cutting ripe cherry tomatoes with a paring knife, watching the skin burst and watching the fresh juice drip down my arm.

 

 

 

 

 

 

 

 

 

 

Noticing the water droplets form and settle on the vegetables after being washed

 

Receiving the warmest smile and wave from toddler at the farmers’ market

Not everything comes together like this. We all get caught up in the “life” stuff. It’s human, but sometimes a little inspiration can create your surroundings into something spectacular like fresh tomato and cheese tartines.
This afternoon at the Farmer’s Market the tomatoes that I saw sitting in the sun were just about perfect; sun-ripened, bright red with a light fur that caught the sun. They were mine. A fresh ball of mozzarella later and I was in business. Recently I had discovered Beatrice… and her blog La Tartine Gourmande. Beatrice Peltre is a French/American blogger, food photographer and cookbook writer based in Boston. She is inspiring and everything that I hope to accomplish someday.  She is influenced greatly by French cooking, so you can see where I am going with this. My time living and cooking in France was just wonderful. After returning home from that adventure I was taken in a completely knew direction and had gained a completely new perspective on vision, intention, setting and creativity surrounding food. Thank you France! Anyways, Beatrice shared a recipe for tartines with Martha Stewart that was to die for, so I was in.

The previous evening my fellow foodie friend discussed how traditional mozzarella buffalo balls and cherry tomato skewers were so blasé and not that great. Honestly I had to agree. With the ingredients in front of me I didn’t want to end up making some lame mozzarella and tomatoes salad so I took a conscious turn for the best. I was to make “not another lame” tomato and mozzarella salad. With this intention and vision in mind and the remnants of tasty tartines on my mind, I got to work. (tartines by the way are a French version of open-faced sandwiches). I was determined to use these lush tomatoes and fresh cheese in a new twisted way. Hence became my recipe for the best tartine sandwich I have tasted and a new way to experience tomatoes and mozzarella, as well as a new way to see things, a different combination of things with a new intention and a new creation.

Enjoy and bon appétit.

Recipe for “Twisted” Mozzarella and tomato salad:

1 pint of fresh local cherry tomatoes

1 small handful fresh cilantro

1 small bunch of fresh basil

1/2 large ball fresh mozzarella

1 tablespoon olive oil

1/2 cup fresh snap peas

1 medium shallot

salt and pepper to taste

In a large bowl combine tomatoes, cilantro and basil, lightly dust with salt and pepper and let sit. If you need to drain out the extra juice from the tomatoes, no worries just make sure you save it as it is quite delicious. Then add chopped mozzarella, fresh shallots and snap peas. Gently toss and add olive oil.

 

On your choice of toast, ( I used a locally made peasant olive bread) lightly brush with olive oil and toast till crispy. Then add arugula pesto and top with salad. Then savor and enjoy!

 

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June 28, 2012 · 10:12 pm

Fresh Salsa

The ways in which I love thee…

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1. Fresh, cold, tangy and with a little spice

2. Perfect for accompanying most things; omelets, chips, crackers 

3. Fun and easy to make using fresh ingredients 

Need I say more?…

Salsa from the bottle is just not the same. In my mind, I don’t even consider it Salsa. It is canned tomatoes and other stuff. Fresh salsa on the other hand is tangy, refreshing and has an underlying bite that can always be adjusted on your taste. Hot, mild, medium is your choice, just depends on the amount of jalapenos you decide to add( keep in mind the seeds are where most of the spice comes from). 

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I had an easy time deciding how hot I wanted, in fact, I ended up opting out most of the seeds, just a few landed inside. The rest was easy. I made this a little pre season (tomatoes are best in July/August) but it seemed to work out alright regardless.

Recipe for Fresh Salsa:

4 Medium ripe tomatoes from the vine( for a sweeter salsa you can use roma tomatoes)

1/2 fresh jalapeno (remember about the seeds, the more the seeds the hotter the sauce) 

1 heavy handful of fresh cilantro

1/2 large yellow onion

1 small garlic clove

salt and pepper to taste

Combine all ingredients in food processor and pulse till at your desired consistency. If you want more of a chunky salsa quit early. And yes, it really is that easy. Enjoy and bon appetit

 

 

 

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June 24, 2012 · 10:21 pm

Summer Salad Dressing Recipe

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This summer I been in the mood for lots of things cold. Summer came in with a bang, the first days of summer were this week and it was up to 95 for most of it. When it’s that hot, one, I don’t want to cook, and two, all I want is all things crisp, cold and watery. Salads make a perfect meal when all of these requirements are on the table.

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However a good salad isn’t without it’s delicious counterpart, dressing. A good dressing ties the whole dish together and makes for one completed salad that is appreciated by the taste buds. After having a couple of less than ultimate dressing experiences this summer, I was on the look out.

This afternoon after my pleasant Sunday nap I found an article on dressings through Food 52. It was an article featured on NPR about this very topic. Seems I’m not the only one thinking about all things crispy and refreshing. This recipe for Green Goddess dressing was the perfect solution to a less than exciting trip through dressing land. I am psyched for dinner tonight, just for the reason to top it with this tangy and green dressing. Enjoy and bon appetit!

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RECIPE FOR DRESSING:

3 tablespoons white wine vinegar

2 teaspoons salt

2 tablespoons fresh basil

1 tablespoon fresh lime juice

2 tablespoons fresh tarragon

1 large clove garlic

1 whole ripe avocado

Olive Oil

1/4 cup heavy cream (I used coconut milk cream)

In a food processor combine all the ingredients up till the olive oil and pulse till mixed thoroughly. Through the spout opening of the processor slowly add the olive oil till it becomes a creamy consistency, then add milk and pulse. If you need to adjust the salt, please do so.

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June 3, 2012 · 2:22 am

Fresh Green Asparagus Salad with Peas and Summer Squash

I don’t feel like cooking every night. It is on occasion where I have to be my own cheerleader when it comes to encouraging myself to make something to eat that is wholesome and healthy. As I am sure you all can relate. It is only after the delicious meal that we are appreciative of actually taking the time to nourish ourselves and this is the reward, of course as well is the meal that we get to enjoy. This is another reason why I totally like to keep things simple. Simple is easy, beautiful and usually pretty tasty. This salad I whipped up the  tonight and really enjoyed its simplicity and how tasty it was. I was tired and it did the trick, energizing and was so simple to prepare. 

 

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Here’s how: 

 

1 Head of Lettuce of Choice ( I used fresh red leaf lettuce)

1 Small Handful of Crumbled Gorgonzola (this can of course be opted out for a dairy free delight)

1/2 Cup Fresh Organic Garden Peas

4 Garlic Stuffed Green Olives

1/4 Whole Organic Cucumber

1 Small Summer Squash

5 Stalks Asparagus

 

 

 

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In a hot pan with olive oil, I added sliced summer squash and asparagus before I added them to the rest of the salad. I hand ripped the lettuce and then added on top the olives sliced, cucumber, cheese and then lightly sprinkled the salad with olive oil, and white wine vinegar. See as I said, so easy. 

 

Of course there are so many combinations of healthy options, just as there are in life! What is your combo? What are the things in your life that combine together to make your life living? Mine are art, people, yoga, food, play and creating challenges! 

 

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March 5, 2012 · 11:29 pm

Jerusalem Artichoke Soup

Hello again friends. I have been super busy making things, selling things and enjoying life’s surprises. I started a new contracted job at a beautiful salon and I love the family that runs it and things are well. In the spring we might be moving to a town called Rhinebeck a few miles north of us now. It’s all up in the air right now but I will keep you posted. There are lots of exciting things happening that I can’t divulge quite yet so hang in there. More of this is for me not you.

 

The community that we have found in Beacon has been so wonderful, supportive, artistic and opened their doors. If we do leave it will be sad to leave them behind. We wont be going that far so we can still keep in touch. 

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The other day we had my friend Shannon over for lunch. A mid-day feast that was “thrown” together, but ended up turning out delicious aside from the rushImage. We had a Lima bean salad with a Jerusalem Artichoke Creamy soup. It was delish’. I love these morsels. They are often referred to as sun-chokes, earth apples, and apparently are family to the sunflower plant. They are root vegetables/tubers (with a lower starch count than potatoes, so they are lower in sugar) and have a very funny appearance.

Aside from their unusual appearance they have a similar taste and consistency to an artichoke heart; hence the name, or a water chestnut. They can be eaten raw, made into flour, or alcohol. I personally like to add them to soups, roasted veggie dishes and slice them thin to make “chips” out of them (I will share the recipe for this soon) . Below is a recipe for a delicious simple soup. So enjoy and bon appetite!!! 

 

Recipe for Jerusalem Artichoke Cream Soup

 

Serves 3

7-10 medium/large sized chokes, chopped into small enough to bite

1 yellow onion diced

1 can coconut milk

salt and pepper to taste

2 tablespoons Ghee (or your choice of butter/oil, olive oil would make a great substituteImage

 

In a cast iron pan I sauteed the onions in the Ghee till soft. Then I added the roots to the pan and cooked for 10-15 mins to let them brown, then I added the coconut milk and let simmer till the artichokes were cooked through. With the salt and pepper I added the dish into a blender or you could use a food processor. It is so simple!!! Try this at your next party, you never know it might just be a hit! 

 

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Filed under Dinner, gluten-free, low-calorie, Lunch Foods, Soups