A few weeks ago, my good friend Michelle and I spent an afternoon in the kitchen taking some photos. Because you are not a health food blogger until there's a photo shoot of you making a salad, amiright? I decided to make this awesome quinoa and black bean salad. Although super easy to make, it is packed with good-for-you ingredients and a variety of vibrant, Mexican-inspired flavors. Scroll down for the recipe! Quinoa and Black Bean Salad with Chipotle-Lime Dressing Print 10 mins Cook time 30 mins Total time 40 mins Recipe . . .
While my Instagram suggests I have a wildly cool and lavish New York City diet (Roberta's! Ramen galore!), the truth is, I've sort of fallen into a weeknight dinner rut. Most nights, dinner consists of quinoa or brown rice with beans (usually these), and some sort of vegetable. It's fast, easy and nutritious, but also a major snoozefest. This recipe is an attempt to diversify my dinner routine, but still feel good about what I'm eating. A warm bean salad is all about varying textures: creamy beans, crispy red onions and crunchy bell pepper. Combining the beans . . .
I have not been able to stop thinking about this salad ever since I had it at Lafayette. And who can blame me? It's basically the perfect salad. Crunchy bitter frisée (also known as curly endive) in an acidic vinaigrette, bits of bacon strewn throughout, a runny egg binding everything together, and bacon-scented croutons to pick up any remaining runny egg at the bottom of the plate. Drooling yet? Aside from being incredibly delicious, this salad is beautiful, too, and makes for a fancy lunch or light supper. Yes, the recipe includes poached eggs, but that's no . . .
What kale was to 2014, grain salads will be to 2015 - and with good reason. Whole grains, like wheat, oats, millet and barley, are an excellent source of fiber and plant-based protein. They are identified as 'whole' because they have all their edible parts still attached, just as nature intended. This is why whole foods are the most nutritious and beneficial for us to eat. I personally love grain salads because they are satisfying and really versatile. The formula I stick to is: a cooked grain, a roasted vegetable (sweet potato, squash, cauliflower, etc.), a leafy . . .
This past weekend, Rene and I finally hosted our official housewarming party/his belated birthday celebration. To have all our friends over, mingling, laughing and drinking all night, in a place that's all our own, was worth the wait and as awesome as was expected. Being an adult definitely has its advantages! Instead of serving chips and salsa and sad crudites, I made some of my favorite dishes, to be served buffet-style. There was boeuf bourguignon, mac & cheese, roasted purple and white potatoes, my beloved goat cheese and caramelized onion crostini, and a . . .
Firstly, thank you all so much for your awesome comments on my last post! I'm so touched by all the positivity coming my way. Secondly, I'm very excited to tell you about this purple cabbage slaw! (It's definitely not normal to be this hyped up about a salad.) I had a head of purple cabbage in my fridge over the weekend and really wanted to make something summery and unique out of it. Since nothing screams summer more than corn, the bright yellow kernels entered the equation next. Refreshing cilantro followed, some blue cheese went in for fun, and I figured . . .
Bread is my favorite food. In a hypothetical line-up of all indulgent foods, I would undoubtedly go for the breads first. I don't even know what about it I find so irresistible, but yet again, I will pin it on my Soviet upbringing. Like the French, and this is likely our only similarity, we used to buy fresh bread daily. The bread contained no preservatives so it went bad pretty quickly, and we never stored it in the fridge since we owned neither toaster nor microwave to revive it with later. The bread was often still warm when we brought it home from the bakery and . . .