Until a few days ago, hazelnuts were rather foreign to me. It’s a nut that for one reason or another, I have never experimented with in the kitchen. That all changed when I was preparing a rather bland salad at work and was kindly offered some of the protein packed nuts to help liven up my greens. I was amazed at how much they enhanced my boring lunch in flavor and texture and how satisfied I felt from a light meal. So on my way home that night, I picked some up and started tossing around ideas of how I might incorporate them into my dinner.
Some nights you just need a pint of Ben & Jerry’s. The other night was one of those nights and my (talented) friend who is staying with us just so happened to read my mind. I returned home from a long flight back to NY and arrived at my apartment around midnight ready to crash. When I walked in the door I was greeted with a big hug and not one, but two kinds of Ben & Jerry’s. So I stayed up for a while talking with my wonderful friend and gluttonously ate my New York Super Fudge Chunk straight out of the container. I love to indulge in some ice cream now and then, but I also have my limits so there was quite a bit left over the next night. Read more:
Yesterday, my awesome intern at work brought me cupcakes for my birthday. Not just any cupcakes– gluten-free, vegan Babycakes. Like most offices, the countless number of cupcake-tastic celebrations we have has made the site of the sugary, coma inducing treats a bit unappealing. But not these! These cupcakes were right up my alley and while some may disagree on their tastiness, I really enjoyed them. Packed with garbanzo and fava bean flour, agave, coconut oil, and cocoa powder-just to name a few ingredients– these vegan sensations are exactly how I like my sweets — healthy, not too rich, tasty and best of all they leave your stomach happy and your body with energy to face the rest of the day.
Hands down, my absolute favorite side dish is my mom’s mashed potatoes. She makes them with sour cream which gives them a nice creamy tang and when it comes to food, I tend to devour anything with a little tang. Over the years, I’ve adapted this recipe into a slightly healthier version by substituting Greek yogurt and it tastes just as decadent. Continuing on the healthy route, tonight I decided to make my adapted recipe with cauliflower instead of potatoes.
This post is going up in honor of the lovely print of the above photo that I just received from my friend, Corey. A few months ago after a cold, rainy Light The Night walk over the Brooklyn Bridge, I stopped off at Corey’s place to warm up and to my delight, to have some unusual and delicious snacks. Corey had recently become addicted to juicing so I was excited when our conversation was suddenly drowned out by the sound of his beloved juice machine.
Since I got back from Vermont, I’ve been picking my brain about what to do with the pickled garlic I purchased at Grafton Village Cheese Farm (aside from eating it straight out of the jar). After a weekend of heavy food (including decadent Where The Wild Things Are themed red velvet cake at a first birthday party), I needed something light and refreshing.