FoodFash

Adventure Begins in the Kitchen

Choptastic!

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Salads are a sole exception to my food scarfing tendencies.  It’s not because I don’t love them, I do.  But when you combine a dressing fork dipper with the need for a little of each ingredient in every bite, you get an uber slow foliage feaster.

This little salad chopping gadget is shear genius (no pun intended).  It turned my ordinary salad into dense decadence.  I threw baby spinach, romaine, avocado, green onion, cucumber, and blue cheese in a bowl and chop, chop, chopped. I drizzled with the tiniest bit of balsamic vinaigrette and satisfyingly ate every last bit.  I can promise you that drawer time will be scarce to non-existent with this thing!

Get Her To The Greek

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Since the popularity explosion of Greek yogurt, I’ve made an effort to regularly stock my fridge.  Lower cal, higher protein, and superior texture…  Yeah, it was a given.  What I had yet to realize was how easily other dairies could be replaced with this Grecian gem.

I stumbled upon Jillian Michaels’ chicken salad recipe over the weekend and I was pumped!  I love any kind of salad in the summer: egg, tuna, even my food nemesis, chicken.  And when I saw that mayo was subbed out, I was this salad’s biggest fan.  I fixed it up on Sunday evening and ate it for yesterday’s lunch and dinner and today’s lunch – it’s that good.  And if you toss the bread and plop it on a bed of baby spinach?  You’re looking at three gigantor servings at mere 320 calories a pop.

Dear Blender, I Love You

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My mid-year resolution should include blending daily for no other reason than I love it (my blender that is).  It’s the one tool in my kitchen that never fails at producing miracles.  And it’s the only tool in my kitchen that guarantees vitamin packed-ness with the touch of a button.
I’ve been randomly craving cream of asparagus soup for too long to have not already posted something. Perhaps it has something to do with creamy soups and 100 degree weather not jiving.  But more likely, it has to do with forgetting my sporadic craving each and every time I pass through the market’s automated entrance.

You’ll need:
1 lb Fresh Asparagus, Chopped
3 Leeks, Sliced
2 Garlic Cloves
1 – 16 oz Can of Vegetable Broth
1/2 Cup Plain Greek Yogurt
1 Tbsp Parmesan, Shaved

Boil asparagus, leeks, and garlic until tender (about 15 minutes).   Blend vegetables until 100% smooth.  Add vegetable broth and yogurt and blend again.  Add salt and pepper to taste.

Colorful Coverage

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Pictured above is my staple go-to dinner.  And while it happens to be super simple, it also happens to have a purpose – greens for metabolism protection, reds for cancer prevention, and both for heart-disease prevention.  Who knew a ten minute meal could have your color bases covered?

Typically, I wilt spinach leaves with heated red sauce and throw in some gluten free pasta, but tonight I was reminded of my frozen food debacle and decided I wanted to “cream” my own greens.  So much better than frozen!  It might even cook faster than the five to seven nuking minutes required by the previously mentioned frozen fare.

Melt 1/4 to 1/2 tablespoon of butter in a pan.  Throw in a couple handfuls of baby spinach leaves until they are fully wilted.  Sprinkle with a tablespoon or so of sharp white cheese, stir, and voila!