FoodFash

Adventure Begins in the Kitchen

Vegan Ricotta

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Vegan Ricotta

I was within days of developing a food-crush on ricotta cheese when the doc not-so-subtly suggested that dairy should leave my diet {a post for another day}. Luckily there are plenty of folks out there in the same boat that have been creating dairy substitutes in my absence – like Nom Nom Paleo.

It’s amazing that macadamia nuts, lemon juice, water, and salt can be whipped into something so ricotta-like.  A review of the recipe {and the recipe itself} can be found on Serious Eats.  But I’ll have to disagree with this review a bit.  If you use a Blendtec or Vitamix and purée, add a teeny bit more water, purée again, and repeat until white and fluffy – this mixture tastes much like ricotta. Add a bit of basil and, well, you’ve got yourself a darn good substitute.  

Peach & Pecan Chia Seed Pudding

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Vegan Chia Seed Pudding

If I had to choose between ice cream and pudding, it would be pudding all day, every day.  And any kind of {homemade} pudding – chocolate, vanilla, pistachio, tapioca, rice.  I like it all, but rarely have it in the house.

Medjool Dates

Naturally, the discovery of chia seed pudding blew my mind.  How a fiber and protein packed seed could taste so similarly to tapioca was beyond me.  This treat quickly became my new favorite thing to pick up from Snap Kitchen as a mid-afternoon snack.

Chia Seed Pudding

The ingredient label was simple enough that I knew I could recreate at home. Sweetened with dates, seasoned with vanilla and cinnamon, and garnished with peaches and pecans – this chia seed pudding is wonderful for both breakfast and dessert alike.

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Steak & Eggs {& Arugula}

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Steak & Eggs

One gazillion things.  That’s an approximation of what I was able to accomplish this weekend.  One gazillion.  And it all started with heading to yoga straight from work on Friday, followed by a trip to the grocery store.

Poached Eggs

I picked up a 4 ounce filet with a Saturday breakfast in mind.  You see, I knew if I didn’t have anything in the fridge I’d be on immediate hunt for a brunch partner upon waking.  Having fancy breakfast components on hand allowed for three loads of laundry and a 5-mile Greenbelt hike before 1pm.  I’m not above tricking myself.

Cast Iron Grill Pan

I attribute having such a productive weekend to starting off my day with a meal like this.  One with lots of protein and greens.  One with a bed of fresh arugula and a stack of medium-rare filet {seasoned with salt and pepper} and two poached eggs {using these instructions}, garnished with freeze-dried green onions.

Roasted Chicken Drumsticks

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Roasted Chicken Drumsticks

A few weeks ago, a fellow food blogger, Natalie, and I were discussing our recipe submissions for the National Mango Board’s latest mango cookbook. I filled her in on Mango Breakfast Parfait {page 11} and she skimmed over her plan for Coconut Mango Jerk Chicken {page 36}.  When she got down to coconut oil, I questioned its use over butter.  She assured me it would work just the same.

Chicken Drumsticks

Fast forward to last minute dinner party hosting this past weekend.  I rushed through the market, picking up a ton of drumsticks with coconut oil in mind.  And since I just happened to have tested this out earlier in the week, I was confident that {with a few minor adjustments} the main course would be a hit.

Roasted Chicken Drums 2

And it was.  Roasted chicken with herby, crispy skin is one of those minimal effort, majorly impressive kind of dishes, which happen to be the best dishes to have on hand for last minute dinner parties.  And the coconut oil?  Worked like a charm.

Thanks for the tip, Natalie!

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