FoodFash

Adventure Begins in the Kitchen

Everyday Veggie Tray

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A few weeks ago before I left for a DC work trip, I remembered that I had a long overdue Clearly Fresh Bag review in my queue.  I chopped a leftover onion in half, put one piece in a Ziploc, the other in a Clearly Fresh Bag, and presumably grabbed my luggage and rushed out the door.  When I returned a week later, the Clearly Fresh Bag onion (on the right) was clearly the winner.

Now fast forward to hearing Dawn Jackson Blatner speak at the Healthy Living Summit last Saturday…  Of the many amazing mantras I took away from her session, there was one in particular that I felt I should start practicing immediately: everyday veggie tray.

The concept behind ‘everyday veggie tray’ is that veggies that are already washed and chopped are just as accessible when you’re busy as a packaged snack.  Seems simple, I know, but most healthy living concepts are simple, so simple that they’re easily forgotten.

My every day veggie tray consists of radishes, cucumber, and broccoli – precut for perfect hummus scoopage.  I’m also very excited because prior to my Clearly Fresh Bag experiment I would have been very hesitant about chopping this many veggies in advance.

Do you think an every day veggie tray would work for you?  What kinds of veggies would you prep for the week?

Filled Up Fillo

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One of the Healthy Living Summit swag bag items I had the pleasure of stuffing was the package of mini fillo shells.   From the second I unpacked the first box, I couldn’t wait to use them.  And as I tossed a box in each bag I contemplated the perfect fillo filling.

Well the perfect fillo filling other than the obvious nuts and honey combo that’s responsible for one of my all time fav desserts, baklava.  Once visions of sweetness passed, the first savory ingredient that came to mind was spinach.

I went to the market with every intention of finally recreating Emily of Daily Garnish’s spinach and artichoke dip, but for reasons having nothing to do with her recipe (like Rollin’ Oats doesn’t have canned artichokes?) my plan morphed into something different.

FoodFash Fillo Cups

12 mini fillo shells

1/2 bag of frozen, chopped spinach

1/2 zucchini, shredded

1-1/2 tablespoons minced garlic

2/3 cup dairy free cheddar

1 egg, beaten

salt to taste

Preheat oven to 400 degrees.  Thaw frozen spinach in the microwave for about one minute (do not add water).  Add shredded zucchini, garlic, “cheese” and salt to the bowl of spinach and stir.  In a small bowl, beat the egg and then mix with the bowl of veggies.  Fill each fillo cup as full as you can with veggies, place on a cookie sheet, and bake for 20 minutes or until the egg is fully cooked.  Let them cool for a few minutes before serving.

There’s nothing like having a crunchy, gooey, bite sized, party-like, veggie filled dinner on a Tuesday – yum, yum, yum!!

Swag Bag Snackin’, In Pictures

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Breakfast: HLS Swag Bag Uncle Sam Strawberry Cereal with Almond Milk

Lunch: Custom FRESH Salad – Spinach, Cucumbers, White Beans, Beets, Red Onions, Asparagus, Avocado & Cilantro Jalapeno Vinaigrette

Snack: HLS Swag Bag Adora Chocolates

Dinner: HLS Swag Bag Mini Fillo Shells with “Cheesy” Spinach & Zucchini

I told you the Healthy Living Summit swag bags were the best ever!  Seriously, I can’t believe that three of the four things I ate today were swaggy goodness.

HLS attendees – What have you tasted so far?

Check back tomorrow for the stuffed fillo shell recipe!

Off To Make Schakolad, In Pictures

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Breakfast Drank: New Tea Flavor

Breakfast: Sprouted Wheat French Toast (egg & almond milk), Cooked with Coconut Oil and Topped with Pure Maple Syrup

Lunch: Leftover Tofu & Veggies

Lunch 2: Eggplant Fries with Chup

Dinner: Piping Hot Brown Rice Pasta with Marinara

Oh how I wish I had time to put spinach in my pasta, but I chose blog post over green.  I’m rushing out the door to make chocolate with my Junior League committee at Schakolad Chocolate Factory in… T minus ten minutes.

Can’t wait to see what this is all about!  Gotta jet!