If you’re anything like me, you were doing SO well at not gorging on Thanksgiving dinner this year. You loaded up on veggies, took a small bite of turkey, and kept telling yourself it’s just like any other meal. And then it was time for the Thanksgiving sandwich. It’s cruel, really, how good turkey, stuffing, and cranberry sauce taste on a roll.
So I’m not judging you. But I am sharing this awesome list of green smoothies I found on healthy girl’s kitchen blog. Just a little list of healthful goodness to help you get through the post-Thanksgiving remorse.
If you’ve never tried a green smoothie – don’t be scared. They are more pleasant than most green juices and genuinely taste more like fruit than kale or spinach.
It’s time to move on from the Pumpkin pie, friends.
Image source: healthygirlskitchen.com
I’m not a breakfast skipper. I’m rarely not hungry in the morning and would be very cranky by 11 if I didn’t make time for that half of banana. However, at some point, breakfast did become a meal I stopped preparing. This is totally acceptable when it comes to the monthly bagel craving or fresh croissant at Pleasant Pops, but not really necessary when it comes to the typical (read: not hungover) morning.
Enter Ezekiel bread. The best thing since…sliced bread?
Ezekiel is a whole grain bread made from sprouted wheat, barley, spelt (so not for you glutenaphobes) among other healthy complex carbs. The cinnamon raisin bread is surprisingly versatile and makes the perfect piece of toast in the morning with almond butter, peanut butter, or my personal choice – avocado.
The best thing about Ezekiel? It comes frozen and lasts forever. So bring an entire loaf to your office and a jar of PB and you’ll never need that Starbucks turkey bacon sandwich again. No judgement, we’ve all been there.
Like this one for instance. I made my very first pizza last night and I’m not one bit ashamed that I didn’t come up with the recipe by myself. I could have, let’s say, thrown on some broccoli rabe and sausage, prosciutto and arugula, or the sure thing: mozzarella, tomato and basil. But what’s the fun in making what I already know?
Instead, I’ve become a true devotee to two competing recipe aggregate sites: Foodily and Yummly, and I heavily rely on them both for new cooking ideas. While physical cookbooks look nice on my coffee table, they don’t hold a candle to sitting at my desk at 6pm, typing in the one ingredient I know I have left in my fridge, and finding something easy to make that same night. #internet
I found this butternut squash pizza recipe on Foodily on Monday, cooked it on Wednesday and am feeling pretty darn accomplished. I can honestly say I like to check both of these sites weekly and actually open their emails (you’re welcome – Email Marketing Directors). Foodily’s app in insanely better, but if you’re a calorie counter, you’ll probably dig Yummly’s nutrition facts. While I don’t personally care about how much potassium is in my meal, I do love Yummly’s nifty taste profiler —>
But let’s get to what’s really important: they both make cooking, or rather planning to cook, easier. And I’m totally fine not being original ALL of the time. And this pizza rocked.
The Drunken Botanist is for anyone even remotely curious about the origin of the ingredients in their fancy cocktails. Cross that with being a total food geek, and this book is like crack for me.
Amy Stewart covers fruits, grains, herbs, flowers, trees, fungi and the like to help you understand why and how our lovely liquors came to be. In her own words, she hopes to offer “a plant’s – eye perspective on booze and to supply a little history, a little horticulture, and even a little agriculture…”
The book is smartly divided in to three sections: Fermentation & Distillation, Nature’s Bounty (think fruits, nuts, seeds, herbs), and Mixers and Garnishes from The Garden. Sound a little odd? Not if you realize that these are order in the literal creation of alcoholic beverages. Like I said – smart.
Only being a few chapters in, namely Agave and Apples, I’m already hooked. And intensely craving a mezcal cocktail.
And we all know how I like cocktails.
I’ve tried reading Salt: A World History by Mark Kurlansky three times. Food books are near and dear to my heart, but Salt reads like a history book and I had a hard time getting past ancient Rome.
Enter current book: Michael Moss’s Sugar, Salt, Fat: How the Food Giants Hooked Us. In just a few pages, I learned a ton about the current use of salt and felt it interesting enough to share.
[Stop reading now if you don't want to know the riveting story of how Kosher salt got its name.]
Cocktail Party Facts:
- Kosher salt has a unique crystalline structure that is shaped like a quadrilateral pyramid. This unique shape 1) allows the flat side of the crystal to adhere better to foods, 2) dissolves three times faster than normal salt – therefor racing to the brain three times faster with bigger bursts of flavor, and 3) is adept at soaking up surface blood on meat, a usefulness in making Kosher meats and bequeathing this particular salt it’s name.
- The word salary is derived from when Roman soldiers were paid in salt (OK, I did read that originally in Kurlanksy’s book).
- While fat and sugar have known effects on neurotransmitters in the brain creating an addictive urge for more, salt is not proven to affect us in the same way. In fact, we can train our poor taste buds (which exist in more places than our tongues btw) to get over salt. Just eating less over time will result in a lower tolerance and make Fritos taste like ass.
- Food manufacturers rely on salt for way more than making foods taste salty. It’s what puts the crunch in our boxed crackers and cookies, it delays spoilage of meats and cheeses, and salt even makes sugared products taste sweeter. Moss goes so far as to claim the processed food industry would not be in existence without this resilient mineral.
Aren’t you just wishing you knew more?! History buffs get at it.
Red Hen might not be mass transit accessible, but it’s Italian and in DC, so I’ll take it. There’s a lot of buzz these days about Washington ‘exploding’ with new Italian restaurants – all whopping four of them. Which is basically a typical week of openings in NYC’s East Village.
Red Hen is affordable, unpretentious (cough Kapnos cough) and has really great food. I’ll admit that I always go for pasta at Italian restaurants and this time was no exception. The rigatoni with sausage was suggested by the waitress and did not disappoint.
Shaw, being an upcoming area of DC, has already locked down some great neighborhood bars in walking distance to RH and restaurants are flooding into the area. So Uber yourself over there immediately and hang out for the night.
Because, really, it’s just too annoying to get anywhere else in the city once you’re there.
ATE: Mezze Rigatoni with Fennel Sausage Ragu and Pecornio Romano, Smoked Ricotta Crostini with Brown Butter and Truffle Honey, Fried Artichokes
MUST EAT: The smoked ricotta crostini were my fav
REGRET: Being too full for dessert; they have a Brooklyn Egg Cream, which I can only assume is made with the real thing: Fox’s u-bet syrup
AWESOME TIP: Try an ‘orange’ wine – it’s a thing
** After publishing, I embarrassingly realized Red Hen is actually in the OTHER upcoming area of Bloomingdale, not Shaw. Both are cool.