Brunching: Mozzarella Basil Tofu with Eggs & Asparagus

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To celebrate my first Friday back blogging I wanted to share a little gem I discovered a few weeks ago. It’s crazy simple, looks impressive, and obviously absolutely delicious. It’s now become my brunch staple and perfect for lazy Saturday mornings. Literally you basically put everything in one pan, and wait. It’s pretty wonderful. Continue reading “Brunching: Mozzarella Basil Tofu with Eggs & Asparagus”

Winter’s Neon + Vanilla Beet Smoothie

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Hello loves, here I am. It feels like months and months since I last updated this lovely space of mine. I’d be lying if I said life has been all things sparkle and glitter lately. I’ve been brushed with a lot of emotion on so many different levels. Mainly, I cannot think of any other description besides this; life has been, winter. Since my last ‘mini-post’, writing- really anything- has felt a bit forced. Especially if I’m trying to share a fun post. So I’ve summed it into this: It’s another stage of this bright life, a time and place where we’re supposed to really pay attention to the present. Not document it so much.

Although, I’ll admit, that thought sometimes seems funny to me. Most of our lives almost have to be documented these days, in so many social standards. And I’m just as guilty as any other. Continue reading “Winter’s Neon + Vanilla Beet Smoothie”

Rice, Rice, Baby: Thai Coconut Brown Rice

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{a part from my lame-themed title, this Thai Coconut Brown Rice recipe makes up for it}

So lately as things around my life have just been a little hectic, I’ve been gravitating towards being a complete home-obsessed dog lady.  I’m also equivalent to that of a vampire because of my lack of sun as of late. Although, I am in no way ashamed of that statement- I happen to admire vampires, who doesn’t?  No one, that’s who.  Anyhow, I’m sure vampires love Thai food, another thing no one doesn’t like. Thai food is easy, comforting, and incredibly versatile.  Plus, I like to pretend I’m suiting up for a trip to Thailand in the near future (i.e. just let me dream). Ah, but vampires and Thailand- really. It’s the perfect combination. However, on to the best Thai-takeout-inspired recipe…ever.  Also, it’s much healthier, of course. Woo! 

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{another lamed-theme statement; my modest kitchen, aka, where the magic happens…hell yea. Clearly, I believe in year-round christmas lights, it’s the simple things}

you will need

1 cup brown rice

2 cups of coconut milk (I used half whole-fat coconut milk, and half light coconut milk)- you may give or take on the cup-age, I’m a risky kinda’ girl and eyed it. 

2 tbsp of grapeseed oil 

1/2 diced onion

1/2 diced bell pepper

Handful of fresh basil

Handful of fresh cilantro

as wanted, purple cabbage served raw (it’s delicious with the rice + amazing for us raw)

pinch of smoked paprika, pink himalayan salt, & pepper

oh, and clearly, Sriracha is a no-brainer for this one

p.s…some of the directions below may seem a little backwards, but just go with the flow, yo. 

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Secret to cooking the perfect rice: add the oil to the bottom of the pan on high-heat- after oil is heated- add your rice and slightly brown rice before cooking it. Works like a charm. 

Directions: Add your coconut milk to the already somewhat browned rice, and bring to a boil. Also, because we don’t want the rice, well, ‘rice-y’, stir the rice continuously so the rice becomes more on the sticky side. It makes for a creamier dish, which is what you want here. Add your onions, bell peppers, and spices once at a boil. Continue by following the cooking time as directed for your rice. For instance, I cooked the brown basmati rice I was using for about 35 minutes, give or take. Just depends on the type of rice you are using.  Remember to keep stirring continuously (i.e. arm workout.) After your rice is cooked, before cooling, add your basil.  Stir. Serve atop your purple cabbage and top it with cilantro.  

Obviously, the cabbage is optional, but it’s absolutely delicious with this because of the balance and texture it gives the dish. It’s very fresh and feels like spin on a nutrient-dense salad. It would be perfect for day-after lunches, too. So making this in advance is always an option. Hope you enjoy, feel free to ask in questions or suggestions in the comment box. Til’ next time my loves. Oh, and cheers to delicious Thai food, and vampires. 

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Saturday Mornings: Food & Fashion.

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{raga animal print sweater}

Many moments I’ve found myself in lately have been ‘catastrophically awesome’. I believe this is going to be a new term with a serious phase in front of it. What exactly do I mean? Well, it means that is pretty much the feeling that goes hand-in-hand with your 20s. I’ve found myself here and there, worried about things we simply shouldn’t worry about, because they will happen one way or another. However, trying to keep little spaces in my day where I’m doing tiny things to try and cohesively mend whatever is bothering me has seemed to help a lot. Like taking a few moments to flip through a magazine, or devote time to particular projects I’m working on, looking through recipes I’d like to try out, start a new DIY project, etc. Last week, I even re-purposed a book solely for the purpose of ‘writing to the Universe.’ Why yes, my loves, it does sound a bit crazy. However, I highly recommend trying it out. Mostly because after I’ve been doing it I feel like things have been smoothing themselves out all in the presence of good vibes and karma. Who knows? Maybe the Universe is indeed listening to us if we just say what we’re thinking, and direct it its’ way. I’ve really been on this Eat, Pray, Love (like with this article I just finished, Eat, Pray, Love Intentionally) kick lately. But hey, if things end up being ‘catastrophically awesome’…I’ll take it. 

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In other realms of life, you can see, above, this Saturday has been consistent with Blackberry Muffin Cakes, coffee, and unintentional matching of Nordstrom Anniversary finds. Food & fashion, true loves. The link to my (on sale) sweater is above, and it’s the softest most amazing sweater to perhaps ever grace the earth. I love it. Plus the print was too wonderful not to dream of wearing it everyday, even in the middle of summer. Bless me. Anyhow, this morning I grabbed some of summer’s prettiest Blackberries from the farmer’s market and decided to whip up mini blackberry cakes…which ended up being mostly blueberry/half blackberry. But whatever. The Blackberries were prettier and stole the show. I included my gluten-free recipe to them, below. I have a real love affair with blueberry muffins, so I wanted the classic to be the base, but with added blackberries for a pretty summer dessert that incorporated the best of both worlds. I like the idea of mini cakes mostly because it feels a little more dangerous than regular muffins- yet these are pretty much guilt-free. Feel free to play with this recipe as much as you like, as always. Hope you’re having a lovely, calm, de-stressed, Saturday. xoxo.

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mini blackberry cakes

ingredients

1 3/4 cup of brown rice flour 

1 cup of naturally sweetened vanilla almond milk

2 eggs 

1 tsp. baking powder

1/4 cup of grapeseed oil (I eyed it, so tread lightly with the oil)

1/2 cup coconut palm sugar 

1 tbsp. agave syrup 

1 cup blueberries (mine were frozen, I’m a cheat)

1/2 cup farmer’s market blackberries

 Preheat oven to 375 degrees. Mix brown rice flour, almond milk, eggs, and grapeseed oil. After broken down, add all sugar- agave and coconut palm, and your baking powder. Next, carefully fold in your berries so they stay whole and do not break apart in your batter. Pour into your pan (I used my tart pan for the ‘cake’ vibe.) Bake for 20 minutes. Enjoy with your favorite Nordstrom anniversary sweater, of course. 

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Lazy Strawberry Scone Cake

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This is, indeed, the easiest, laziest, cake you’ll ever make. Mostly because it’s so versatile and only requires about three ingredients, but mainly because it does involve a box. Now, I’m usually not too keen on anything boxed, I like to make everything the ole’ fashion way…from scratch. However, if it’s the best box possible, I’ll take it. It can be gluten free, vegan, purple-polka dotted, and it would undoubtedly work in this recipe.

 So without further adieu, you’ll need:

 1 box of whatever delicious scone mix you desire. (options: Wholesome Chow has a great vegan, gluten-free mix, or Alex Jamison’s homemade scone recipe could add some prep time, but would pay off)

 1 1/2 cups farmer’s market strawberries (you can also mix around the fruit, peaches would be delightful)

 Coconut oil, about 3 tbsp.

 1 cup Almond Milk

Directions

Preheat oven to 350F

Follow the scone recipe as directed (the oven prep time might be a bit different depending on different mix use, if so, follow their directions). Pour scone batter in coconut-oil greased glassware. On top of the first layer of your batter, add your strawberries. Then, with remaining batter, simply pour over the strawberries (hell, get crazy, if you think you may want more strawberries before you cover them with your batter, throw some more in). Pop it in the over for around 15-20 minutes depending on your oven. Serve warm (my pick), or at room-temperature.

*note: you may have more or less bake time, because you want to the strawberries to cook down and become almost, jam-like. So keep an eye on it, once you see a bit more of a ‘melted’ strawberry middle and a bit of browning on the top, it’s done.

 It’s kind of crazy how pretty and Southern cobbler-ish, it turns out to be, being so…lazy. It’s perfect for a cozy get-together dessert, and best right out of the oven. You could have it in your fridge ready to go, and pop it in the oven just before dinner or whenever, and voila! Call me a cheat, but being a ‘southern belle’, and such, best believe it’ll be ‘homemade’ that night. xoxo.

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