Category Archives: Food

Fish Tacos with Creamy Avocado Pesto

My love affair with fish tacos has me constantly seeking creative new recipes to add to the mix. To avoid the dreaded relationship rut, you gotta change things up every now and then!

I decided to try out a new sauce for tonight’s batch of f ish tacos. And thus, creamy avocado pesto was born.

Ingredients

    • 1 cup plain Greek yogurt
    • 1/2 cup fresh basil
    • 1/2 an avocado
    • 3 Tbsp olive oil
    • 1 tsp minced garlic

Blend everything together in a blender or food processor.

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This would also work great on sandwiches or as a dipping sauce.

For the fish, I sauteed 4 tilapia fillets in 2 Tbsp olive oil and seasoned them with cayenne pepper, cumin, chili powder, and black pepper.

Fish taco accompaniments

    • roasted red bell peppers
    • white onion
    • cilantro
    • pico de gallo
    • romaine lettuce

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Dinner shut everyone up for a good 10 minutes. And that, my friends, is when you know you did good.

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Shout Out to 101 Cookbooks

During my four hour layover in the D.C. airport the other day I was reading through the latest issue of Whole Living. I was so excited to see that food blogger Heidi Swanson of 101 Cookbooks was featured in an 8 page spread. Heidi has scored tremendous success simply by doing what she loves (cooking, traveling, and writing about it) which is something that I strongly aspire to.

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In celebration of Heidi’s magazine acclaim, I made her Baked Oatmeal for breakfast this morning. It was absolutely incredible.

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Heidi’s Baked Oatmeal

Serves 6-8

Ingredients

    • 3 Tbsp unsalted butter, melted and cooled slightly
    • 2 cups rolled oats
    • 1/2 cup sliced almonds
    • 1/3 cup natural cane sugar
    • 1 tsp baking powder
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp fine grain sea salt
    • 2 cups milk
    • 1 egg
    • 2 tsp vanilla extract
    • 2 bananas, cut into 1/2” slices
    • 1 1/2 cups berries
    • Maple syrup for drizzling

Directions

1. Preheat oven to 375 degrees. Grease an 8-inch square baking dish.

2. Combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt in a bowl. In another bowl whisk the milk, egg, half the butter, and vanilla. Combine wet and dry mixtures together.

3. Arrange bananas in a single layer on the bottom of the baking dish. Add 1 cup of the berries, then top with the oat mixture.

4. Add remaining berries and nuts on top, then bake for 40 minutes.

5. Let cool slightly, then drizzle remaining butter and maple syrup on top.

I did a couple things differently, and it stilled turned out amazing.

    • I used vanilla soy milk instead of milk.
    • I left out half the butter and the maple syrup for drizzling.
    • I used stevia zero-calorie sweetener instead of cane sugar.

I used strawberries for the bottom of the baked oatmeal and blueberries on top.

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The gooey bananas and strawberries on the bottom took this oatmeal to a whole new level.

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Spinach Tomato Frittata

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I think I like feta cheese better than mozzarella in frittatas, but this still turned out really good.

Ingredients

    • 4 eggs
    • 2 egg whites
    • 2 cups spinach
    • 1/2 cup tomatoes, chopped
    • 1/4 cup onions, chopped
    • 1/2 cup + 1/2 cup shredded mozzarella
    • 1 garlic clove, minced
    • 5 basil leaves, chopped
    • 2 Tbsp fresh chopped parsley
    • 2 Tbsp olive oil

Directions

1. Preheat broiler

2. Add 1 Tbsp olive oil to saute pan and bring to medium-low heat.

3. Saute onions, tomatoes, and garlic for 4 minutes. Add spinach and herbs and saute for another 3 minutes, or until spinach is wilted.

4. Meanwhile, whisk together eggs and egg whites. Add vegetable mixture and 1/2 cup shredded cheese to the eggs.

5. Coat bottom of pan with remaining 1 Tbsp olive oil. Pour mixture back into pan, cover, and cook for about 12 minutes or until eggs have set.

6. Top with remaining 1/4 cup cheese, then broil for 2 minutes or until top is browned.

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Stuffed Portobello Mushrooms

Dinner tonight was stuffed portobello mushrooms and honey-roasted sweet potato fries. These mushrooms turned out amazing! I wouldn’t change a thing about the recipe, and I will definitely be adding it to my recipes-to-revisit collection.

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Ingredients

    • 4 large portobello mushroom caps, stem and gills removed
    • 1 1/2 cups spinach, chopped
    • 1/2 cup tomatoes, chopped
    • 1/2 cup roasted red bell peppers, chopped
    • 1/2 cup panko bread crumbs
    • 1 cup goat cheese
    • 2 Tbsp fresh chopped basil
    • 2 Tbsp fresh chopped parsley
    • 2 Tbsp olive oil

Directions

1. Preheat oven to 425 degrees.

2. Combine all ingredients and distribute into 4 mushroom caps

3. Roast in the oven for 10 minutes.

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Honey Roasted Sweet Potato Fries

1. Preheat oven to 425 degrees.

2. Cut 1 large sweet potato into small slices or wedges. Combine with 2 Tbsp olive oil and spread on a greased baking sheet.

3. Top with 1 Tbsp honey and ground cinnamon to taste.

4. Roast in oven for 15-20 minutes.

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CocoNana Smoothie

This morning I dropped my mom off at work bright and early, took trips to the banks, and got my picture taken at the DMV for my new license (finally!)

It is actually gorgeous weather here in Victor, NY. A serious rarity. However, rain is forecast almost every day for the next two weeks, so I’m trying to enjoy the sunshine as much as I can.

Look of the Day

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sweater from Urban Outfitters

shorts from Gap

necklace from H&M

I ate lunch on the deck so I could watch my beautiful horses, Pixie and Cooper, while I ate.

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Pita stuffed with hummus, spinach, artichokes, and tomatoes + a side of fruit salad- apples, grapes, and raspberries

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I went for a 5 mile run around Victor + a 1 mile walk, then slurped down on a new smoothie recipe.

CocoNana Smoothie

    • 1 cup coconut milk
    • 1/2 banana
    • 1/2 cup frozen strawberries

This was my first experience with coconut water. I was a little weary, but the taste is actually surprisingly light and refreshing. Coconut water has many different health benefits and is great for replenishing your body’s fluids after a workout. It is high in potassium and low in both calories and sodium, at only 45 calories per 1 cup serving.

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Ooey Gooey Banana Nut French Toast

There’s no breakfast quite like a warm plate of sweet gooey French toast. Nope, this breakfast specialty puts any pancake and waffle to shame. No muffin, croissant, or toaster strudel could come close to giving me the satisfaction that French toast provides. Which is why I chose to start off my last day in Columbia with this:IMG_0174

A closer look, in case your mouth isn’t watering yet…

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Here’s how to make the most bangin’ plate of French toast:

1. Dip 2 slices of honey wheat bread in 1/3 cup egg beaters. Sprinkle with ground cinnamon

2. Toast in pan on medium heat for a few minutes.

3. Add following ingredients:

    • 1 Tbsp almond butter
    • 1/4 cup vanilla yogurt
    • 1/2 banana, sliced
    • 2 Tbsp light syrup
    • Additional cinnamon

Today’s To Do List

1. Pack

2. Laundry

3. Work out

4. Clean room

Have a great morning!

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Cowfish

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I dragged my roommates up to Charlotte with me this morning to look at an apartment that I’m subletting this summer. I bribed them with promises of burgers in the form of a restaurant called Cowfish. If you recall, one of my favorite restaurants in Columbia is Takosushi– a combination of tacos and sushi. Cowfish is the Amber version of Takosushi and combines sushi with a wide collection of burger creations. (Amber is my roommate and is notorious for her love affair with burgers).

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This was legitimately the most epic meal of the year (yes, all three of us agreed). Although I don’t eat red meat and rarely eat poultry, I decided to go for an Apple Berry Brie turkey burger.

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I ordered a side of sweet potato fries, which they messed up but brought out for me ASAP after I mentioned it.

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The fries came with some spicy type of dressing which was really good.

Both Amber and Candace ordered the Green Monster burger, although Candace ordered it as a turkey burger instead of beef (she’s a non- red meat eater as well). It came with fried jalapenos, avocado, pepperjack cheese, and spicy cucumbers and it was AMAZING as well.

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Generous gal that I am, I helped Candace finish off her side of fried pickles Smile

Not only was the food heavenly, our waiter was really nice and helpful and the manager brought us each a card for a complimentary appetizer as we were leaving. I will DEFINITELY be returning here during my stay in Charlotte this summer, especially seeing as it’s right next to South Park Mall where I’ll be working.

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