Monthly Archives: October 2015

Cauliflower Crust Pizza with Heirloom Tomatoes

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While there’s nothing better than digging into a big cheesy pizza pie, sometimes a healthier, lighter alternative is needed. This cauliflower crust pizza cuts down on the carbs and calories, while still offering the same comforting satisfaction of the original. The classic Italian flavors ring true in this easy recipe, with ripe tomatoes and basil taking center stage, and creamy mozzarella adding calcium and protein to the dish. Tomatoes are packed with lycopene, which protects your eyes and skin, and helps boost your immunity. Cooked tomatoes offer more readily absorbed lycopene, and olive oil aids this absorption further while providing healthy omega-3 unsaturated fats that’ll make you glow. Cauliflower is an excellent source of vitamins C, K, B6, folate, and fiber, keeping you full and satisfied on very few calories. This healthy and yummy recipe is sure to become a regular in your kitchen!

For the recipe, visit GeoBlue’s sites Travel Well World Wide & Healthy Travel Blog.

National Oatmeal Day

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Celebrate National Oatmeal Day with these delicious & healthy raw energy bites made with Modern Oats. Gluten free, vegan, non-GMO, and kosher certified, Modern Oats come in interesting flavors that go far beyond the classic cinnamon and brown sugar. Enjoy them simply with hot water for a warm snack or easy portable meal, or get creative and turn one of their fun flavors into an energy bite great for refueling on the go. Feel free to use whichever flavor you love. To view the recipe, click here. These are also a great way to keep your blood sugar in check and balance out all that Halloween candy you’ll no doubt enjoy this weekend!

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Rustic Apple Crostata

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If you’ve gone apple picking this fall, you no doubt have a whole mess of apples hanging around your kitchen. This simple and rustic apple crostata is the perfect way to showcase everyone’s favorite fall fruit, and as a bonus, baking it makes your home smell heavenly! Even if you’re a novice baker, be sure to give this recipe a try- it’s forgiving and super easy, and the results are well worth the effort. Serve this warm with a scoop of vanilla ice cream for a real treat!

To view the recipe, visit Robyn Moreno’s site.

Homemade Queso Dip

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Everyone has a place in their heart for that creamy, fluorescent orange queso made with Velveeta and Rotel. And while there’s a time and a place for everything (including non-dairy cheese!), this more natural, homemade version of queso is quick, simple, and beyond delicious. This dip will be a sure-fire hit at your next party, tailgate, or movie marathon. Make up a big batch, and watch it disappear!

To view the recipe, visit Robyn Moreno’s site.

Homemade Wedding Cake

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When I decided I wanted to bake my own wedding cake, I loved the personalized element it would add to my wedding, and the wonderful story I knew it would become for my husband and I. When I told people of my DIY wedding cake plan, nearly everyone told me I was crazy! A lot of research, lots of thoughtful planning, and only a few moments of self doubt where I did indeed feel crazy, led up to my homemade wedding cake that was entirely worth it. It definitely wasn’t perfect, but it was beautiful and delicious, and much more meaningful than an impersonal professional cake. Not to mention, countless guests complimented the cake, remarking that it actually tasted like cake (!) and not like rubbery fondant like so many professional wedding cakes sadly do.

I’d 100% recommend baking your own wedding cake to anyone with even a little bit of baking experience, and the confidence to stand by your choice. All it takes is a bit of planning and forethought, which I’ve laid out and simplified for you below. It looks like a lot of steps, and it is, but they’re all as simple as any basic cake you’ve ever made, just bigger, and they’re all done comfortably before your wedding day, with the actual cakes baked up to a week before. Freezing the cake layers buys you time and sanity during what will probably be one of the busiest weeks of your life.

The recipe below is very stable, sturdy, and forgiving. As long as you plan the steps out thoughtfully, you’ll be golden. You’ll need to set aside 1 hour to frost the cake the day before your wedding, but honestly, a glass of wine and some quiet time frosting a cake was a welcomed and peaceful respite for me that day. Make a practice cake a few months before your wedding if it makes you feel more confident (you’ll have a lot of cake to give away to your lucky friends and family). When the time comes to cut the cake on your wedding day, revel in the accolades and pride, and enjoy a great big slice!

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To view the recipe, visit Robyn Moreno’s website.

Ducktrap River of Maine Trout Pate

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This quick & easy appetizer makes autumn entertaining a cinch. Just keep a container of Ducktrap River of Maine smoked trout pate in your fridge, and a few other basics on hand, to easily throw this together when friends come over. Don’t be afraid, there’s not a fishy flavor in sight here- just clean, delicious seafood that’s easy to enjoy. Ducktrap River of Maine provides high quality and sustainable seafood, still smoked and cured in small batches on site in Maine. Check out their website for a full list of products, including smoked salmon just asking for a bagel.

This dish barely merits a recipe, its so quick and simple. Feel free to adjust the ingredients below based on your preferences.

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Total Time: 10 minutes

Serves: 4-6 as an appetizer

Ingredients:

  • 1 package Ducktrap River of Maine Smoked Trout Pate
  • 1 sleeve of your favorite crackers
  • 1 cup micro-greens
  • 1 splash olive oil
  • 1 splash fresh lemon juice
  • Pink Himalayan sea salt & ground black pepper, to taste
  • Lemon wedges, to serve

Directions:

  1. In a small bowl, toss together the micro-greens with a bit of lemon juice and olive oil, and a pinch of salt and pepper, tossing well to combine. You just want to lightly dress the greens, not drown them, so use a light hand here.
  2. Spread the pate evenly between all the crackers, and top with the micro-greens, dividing them evenly between each cracker.
  3. Serve with extra lemon wedges on the side, and enjoy!

Pairing Note: This appetizer goes especially well with a buttery chardonnay, a crisp & citrus forward sauvignon blanc, or a light pinot noir.

Vegan Pad Thai Spring Rolls

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This fun and portable twist on classic Pad Thai is a great way to make this standby dish feel fresh and new. Rice noodles and wrappers keep this dish gluten free, and fiber rich vegetables bulk up each portion, making for a healthy and satisfying meal. Coconut oil is widely touted as a superfood, and boasts anti-inflammatory and balancing properties thanks to medium chain triglycerides. Coconut oil can even increase your energy expenditure, and help your body burn fat more efficiently. Use it seamlessly anywhere you’d normally use olive or vegetable oil. This recipe is a great way to use up extra vegetables; feel free to incorporate whatever you have on hand. This recipe makes for a great make ahead lunch, and travels well.

To view the recipe, visit GeoBlue’s websites Travel Well World Wide & Healthy Travel Blog.