Coming Clean: {Raw} Baby Dragon Bowl with Five-Spice Dressing

The steamy South Florida summer has me craving lots and lots of cold, crisp, raw veggies.

Perhaps it's the body's natural way of cooling down and re-hydrating after spending time outdoors. {It's a sauna out there.} Or maybe it's the thought of spending time on the beach in minimal clothing. That's enough to motivate me to eat my veggies, for sure.

A few weeks ago I discovered broccoli slaw at a friend's get together. {Probably the healthiest thing I've ever eaten at a party!} It totally hit the spot. I may have eaten most of it while everyone else was munching on potato chips. They had no idea what they were missing.

Since then, I've been buying broccoli slaw and crunching away happily for a healthy lunch or refreshing snack. It's strangely addictive!

I've never given much thought to the whole raw foods lifestyle. Quite frankly, I don't know how long I could go without roasting some veggies {have you noticed that almost every veggie tastes good roasted?}! But I'm never opposed to trying out new recipes, especially when they're delicious, healthy, and add an extra dish to your cooking repertoire.

I recently met with Aime Dunstan, event planner extraordinaire and owner of It! Weddings & Events to talk about a really fun collaboration that's coming up this Fall. {!!} While I was at her adorable headquarters, she let me flip through the pages of one of her recent projects.

Palm Beach Entertaining: Creating Occasions to Remember is an exclusive sneak peek into the homes of some of Palm Beach's most adept hosts and hostesses. From cozy lakeside gatherings to full-blown lavish affairs, this book reveals that entertaining with style doesn't always have to be overwhelming or over the top. {Although, let's face it, it helps to have a jaw-dropping island residence as the backdrop!}

One of the best parts of the book is that each host shares some recipes and menus that you can easily recreate for your very own "Palm Beach Perfect" soirée! The other bonus: Net proceeds of the book go to the Children's Home Society, benefiting children and families through adoption, early childhood development programs, and family support services. {What's not to love about that?!}

As I browsed all the gorgeously plated bites, this particular recipe for a "Baby Dragon Bowl with Five- Spice Dressing" caught my eye with its bold flavors and completely raw ingredients.

Zucchini is julienned into long "noodles" and combined with a variety of other veggies and exotic spices creating a light and refreshing dish. Can't you picture yourself eating this surrounded by pure island paradise?? {Or, you know, on the couch in your jammies?} ;)

{Psst... Aime may just be giving away a copy of this amazing book in the near future... say tuned for details!}

Whether you're looking to explore raw "cooking" or entertain like Palm Beach's fanciest, I highly recommend trying out this tasty recipe!

Baby Dragon Bowl with Five-Spice Dressing
Slightly adapted from Palm Beach Entertaining

Serves 4

3  cups zucchini, julienned
1  red bell pepper, chopped
½ cup chopped broccoli, chopped
½  cup baby {or regular} bok choy, chopped
¼  cup fresh cilantro leaves, chopped
Five-Spice Dressing {recipe follows}
½ cup  slivered or sliced almonds, divided
Optional: sesame seeds

1. In a large bowl, toss together the prepared zucchini, bell pepper, broccoli, boy choy, cilantro, and almonds.

2. Pour dressing over veggies and toss to coat all ingredients. Sprinkle remaining almonds and sesame seeds, if desired, over the top.

Five-Spice Dressing
Makes 1 cup

¼ cup wheat-free tamari
1 tablespoon coconut vinegar {available in specialty stores or here}
Scant ¼ teaspoon five-spice powder
1-2 teaspoons sesame oil
1 to 2 tablespoons raw almond butter
1 1/2 teaspoons fresh grated ginger root

1. In a small bowl, combine all ingredients and whisk together until well incorporated.

{Any unused dressing can be stored in the refrigerator up to 4 days.}

Coming Clean: Individual Strawberry Crisps

I've been on a strawberry kick lately. It could be because it's hard to pass by them without the sweet smell attacking your senses.

I literally came to screeching halt in front of the berries when I ran into the grocery store to pick up some eggs the other day. I stopped, inhaled deeply, and promptly deposited two pints into my basket. {They were 2 for $5. I couldn't just walk away with one.}

Sneaky little things.

{Side note: Is it even still berry season?? I have no concept of such things, though I feel I should probably know...}

The only problem with buying berries in bulk is that if you don't eat them pretty quickly, they start to go south rather fast. Nothing makes me more sad that a moldy strawberry. {Well, ok, that's not true. But moldy berries definitely make the list.}

I've been eating these strawberries just as they are, and have also taken to pouring a little of the Blackberry-Ginger Balsamic vinegar that I picked up at The Ancient Olive over them for a tangy treat. You haven't lived until you've eaten a balsamic berry. Delish.

When I was poking around the fridge yesterday, I noticed that the strawberries were already starting to look a little withered.

Unacceptable.

I put my thinking cap on {my mom used to say this phrase all the time when I was a kid... am I the only one who uses it??}, and quickly threw together a pair of mini Strawberry Crisps that take no time at all from start to finish.

Bonus: They're not terribly unhealthy!

I used gluten free oats, rice flour, honey and maple syrup in place of traditional crisp ingredients {regular oats, all-purpose flour, and sugar} to "healthify" this version, but the flavor didn't suffer at all from the substitutions.

This recipe makes just two, but you could certainly multiply the amounts to serve a crowd. I'm also pretty sure you could bake it up into one big crisp instead of a few small ones if you really wanted to. {But the minis are so cute!}

If you want to make these a little more decadent, add a scoop of vanilla ice cream or some freshly whipped cream on top for a taste of pure, summery bliss.

It's no berry left behind around here... and if this is the result of using up every last one, I say bring on the berries!

Individual Strawberry Crisps

10 strawberries {approximately}, rinsed, hulled, and sliced
2 teaspoons fresh lemon juice
1 tablespoon honey {you may want to leave this out if your strawberries are super-sweet}
1/2 teaspoon vanilla extract
1 tablespoon rice flour {or all purpose flour}

For Topping:

1/3 cup gluten free {or regular} oats
1/4 cup slivered almonds
2 tablespoons rice flour {or regular all purpose flour}
Pinch of salt
2 tablespoons maple syrup
1 tablespoon coconut oil, melted

1. Preheat oven to 375 degrees. Prepare a baking sheet by lining with a piece of foil. Place two ramekins on the foil.  Set aside.

2. In a small bowl, toss together berries, lemon juice, honey, vanilla extract, and flour until all the berries are well-coated. Set aside.

3. In another small bowl, stir together oats, almonds, flour, and salt. Add maple syrup and coconut oil and mix until the oats are well combined.

4. Spoon berry mixture evenly into each ramekin. Top evenly with oat mixture.

5. Bake for about 15-17 minutes, or until the filling starts to become bubbly and the crisp topping starts to turn golden.

6. Serve warm. {Or top with a scoop of vanilla ice cream!}

Curbing Magazine Clutter with Next Issue

Hi. My name is Dianna and I have a cooking magazine problem.

They are slowly {but surely} consuming my living space one irresistible, glossy page at a time.

The images you are about to see are real pictures taken in my home. No dust bunnies were harmed in the shooting of this footage.

Exibit A: An attempt to contain and organize the problem.

Exhibit B: A failed attempt to make them blend with our decor.

Exhibit C: Throwing in the towel and just letting the takeover happen.

Exhibit D: Piles. Lots and lots of piles.

Yes, that does say, "50 Things to Make with Bacon". Don't judge.

When The Clever Girls selected me to try out Next Issue, it was like they heard my muffled cry for help through the stacks of magazines invading my existence. {Dramatic much?}

The Next Issue app is a smart way to get your magazine fix without needing to add an extra room onto your house for storage, or single-handedly contributing to the world's deforestation problem. {Yay, green!}

Next Issue gives you access to 90+ titles {including back issues!} all wrapped up in the convenience of your tablet... or iPad... or PC. It's like being able to slip an entire stack of magazines into your tote!

Cool features:

* One tap is all it takes to add a magazine to your Custom Library. And guess what? New issues pop up in your library automatically so you don't have to stalk the magazine stands.

* Navigation is simple whether you want to flip through each and every page or jump to a specific article or section. {I heart being able to check out the complete Recipe Index... with visuals!}

* You can download your favorites for instant access even when you're not online and only need one account to be able to use Next Issue on up to five different devices!

*There are little surprise features here and there that pop up when you least expect them... like cool graphics and bonus info.

This popped up as I scrolled to the ice cream recipes in Bon Appetit mag. Then each scoop melted.
I almost licked the screen!

*One of my favorite features: Certain cooking mags have "Kitchen Mode" which allows you to see the recipe steps one at a time as you get to them.

LOVE!

If you're like me, your library will instantly be filled with the latest news and recipes in the food & drink world. {See first screen shot. That's my actual library.} But you can certainly use it to keep up to date on the latest celebrity sleaze, too, if that's more your style... I'll never tell.

You can try out a 30 day free trial of Next Issue yourself by clicking here, or by simply downloading the app onto your iPad and signing in with Facebook. {Go do it! But be warned, your life will never be the same!}

I'd love to hear what you think of it! What will be the first magazine you add to your library?

Now, if you'll excuse me... I'm off to figure out what to do with all this magazine-free space. ;)

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

The Ancient Olive + Blue Bell Ice Cream

Had someone told me 2 1/2 years ago that food blogging would give me the opportunity to eat copious amounts of ice cream in the name of "research", I might have started this blog much sooner.

I've gotten some pretty cool food related opportunities lately, but last week's visit to The Ancient Olive in Delray Beach might have just made one of the top three for this year so far. I was invited to come check out a really exciting collaboration between their store and beloved Blue Bell Ice Cream brand, and I didn't have to think twice about responding, "YES!" to the event.

I arrived at The Ancient Olive {which looks unassumingly small from the outside}, opened the door, and found myself drawn in to the seemingly endless array of shiny silver drums beckoning for investigation. Rows and rows of specialty olive oils and vinegars were punctuated by various other wares - from gifts like soaps and lotions to condiments like smoked sea salt and uniquely flavored hot sauce. {But more on that later!}

It was immediately evident that olive oils and balsamics are a true passion for co-owners Jeffrey Schrader and Brian Behling. They scour the world for the very best products available and proudly tout their latest accomplishment -- being able to call themselves carriers of Ultra Premium Certified Olive Oil. {Don't worry, I had no idea what that meant, either. But it's pretty cool and you should definitely read about it!} Not only are these two gentlemen knowledgeable, but they're also happy to lend a hand to anyone who walks into the shop with a question or curiosity about anything they sell.

Once I listened to them talk briefly about their quality products, it was easy to see why a partnership with Blue Bell Ice Cream was a natural fit. The two companies have quite a bit in common!

Through Jim Wiederholt, I learned that Blue Bell is a Texas-based company that started back in 1907. Over the years, they've maintained a proven track record by putting their heart and soul into creating an ice cream that ranks in the top three brands in the country! That's pretty big compliment, but the folks at Blue Bell seem to only care about one thing: Making truly delicious ice cream without ever compromising the quality of their product. {Did you know that some "ice creams" out there are not, in fact, ice cream but "frozen dairy dessert"?? Eek!}

{My only complaint: I could do without the high fructose corn syrup. Just a friendly opinion from a well-meaning fan!}

That's some professional ice cream scoopage right there.

Together, The Ancient Olive and Blue Bell Ice Cream make the Dessert Dream Team.

That's right, friends... olive oil and balsamic are no longer just for making vinaigrette. They also make some fabulous ice cream toppings.

I discovered the ice cream/balsamic thing about 3 years ago and was hooked, so I was super-jazzed to let the experts guide me in creating some amazing flavor combos.

Here are just a few of the ones we were sampling:

Italian Cream Cake Ice Cream + Blood Orange Olive Oil + Murray River Sea Salt

Peaches and Homemade Vanilla + Strawberry Balsamic + Basil Chiffonade

Caramel Turtle Cheesecake + Dark Chocolate Balsamic

Rockslide Brownie + Espresso Balsamic + Applewood Smoked Sea Salt

They even recommended a dash of Papaya Pequin Hot Sauce to enhance the flavor experience!

{P.S. My system was in complete lactose shock from going from a reduced/non-dairy diet in the past few weeks to stuffing my face with ice cream. Not recommended... but totally worth it!}

If you think ice cream and balsamic or olive oil isn't your thing {though I highly suggest trying it before coming to that conclusion!}, there are other ways to enjoy experimenting with these ingredients. 

For example, Maria Ruiz Castaneda discovered that flavored balsamics and olive oils were the perfect accompaniment to cashews, walnuts, and almonds. The pairings were so popular, in fact, that she just launched her own company -- Kernel Desires -- and is selling her delightful products at several of The Ancient Olive's locations. Her Blackberry-Ginger Walnuts were out of this world!

Flavored balsamic and vinegar are also featured in this amazing Coconut Lime Shrimp Ceviche that was served at the event. I couldn't get enough, so I made sure to get the scoop{ha! How appropriate for an ice cream post!} on the recipe and am sharing it with you today!

At the end of the event, we were each given a chance to choose four little bottles of flavored oil and balsamic, and were gifted with a generous cooler-full of Blue Bell Ice Cream... 4 half gallons to be exact! Swoon!

The udder-load.

Well, you can't say I didn't bring back some new, creative ideas for your next ice cream party! Be sure to let me know if you get innovative the next time you serve yourself a scoop. ;)

A big thanks to The Ancient Olive and Blue Bell Ice Cream for hosting this fantastic event!

Coconut Lime Shrimp Ceviche 
Courtesy of The Ancient Olive

1 bag {41 count} raw shrimp
2-3 cucumbers, diced
2 Serrano Peppers, diced
1 cup chopped cilantro
1 medium red onion diced
1/2 c Coconut Balsamic
1/2 c Persian Lime Olive Oil

1. In a large bowl, combine the diced cucumbers, peppers, cilantro, red onion, oil and vinegar together.

2. Parboil the shrimp, about 1 minute, then immediately transfer to a bowl of ice water to stop the cooking.

3. Remove from ice water {draining as much water as possible}, and dice shrimp.

4. Add to the bowl with the rest of the ingredients. Stir well to combine.

5. Chill for 1 hour to allow flavors to marry. S

Serve with tortilla chips. Makes enough for a large crowd or a few very hungry folks! ;)

Raspberry Jalapeno Chicken Cornbread Cups & A Giveaway!

How many of you associate "summer" with "grilling"?

The two things just go together naturally. Like "peanut butter" and "jelly". "Grilled cheese" and "tomato soup". "Nutella" and "spoon". ;)

We love to use our electric grill... but there is concrete evidence that our grill doesn't love us.

Case in point: A few years ago, I was prepping to grill some stuffed portobello burgers while chatting on the phone with a good friend. Multitasking usually isn't a problem for me, it's sort of a way of life. 

As I opened the sliding glass door to step out to the grill -- phone balanced delicately on my shoulder, plate of filled portobellos firmly grasped -- I misjudged the height of the grill's power cord while I stepped over it.  

I imagine that what was observed by anyone watching was a jumbled mass of arms, legs, mushrooms, and plate shards. Like a game of double dutch gone terribly wrong. The {hot} grill came toppling down on top of me!

Luckily, I lived to tell the tale, but that wasn't the last of our grill fiascoes. 

One time, Steve decided to use some cedar planks for grilling during our annual tailgate trip up to our college town. I'm pretty sure I've mentioned that when we tailgate, it's a day-long event with multiple courses of food and plenty of beverages. Somehow or another, in the midst of cocktails and friends and {beer fueled} collegiate excitement, it slipped Steve's mind to actually soak the cedar planks before putting them on the grill.

BIG oops.

We ended up with more of a bonfire than a cookout, but thank goodness the only casualties were a dry cedar plank, a few burger patties, and perhaps a stray eyebrow or two.

There haven't been any grill shenanigans in a while... which I attribute to the fact that Steve chained his bike to the grill and accidentally lost the key to the lock. Needless to say, we haven't done any real "grilling" this summer.

I have great news for you: You don't actually have to risk your life to enjoy summer cooking! 

Today, I've got a spectacular summer giveaway brought to you by the kind folks at Tastefully Simple. They let me try out a few of their products, and best of all, they gave me a few summer essentials to share with you!

Their Raspberry Jalapeno Sauce makes such a fantastic addition to a summer menu. You can use it for slathering over grilled meats, spreading over crackers with cheese, mixing into dressings and marinades, or as a dip for just about anything! {Check out my recipe below for Raspberry Jalapeno Chicken Cornbread Cups and see how I was inspired to use the sauce!}

Speaking of dipping, what summer gathering is complete without chips and dip? Tastefully Simple's Corn, Black Bean Salsa served with Blue Aztec Chips with Blue Corn & Sesame is a major crowd-pleaser. I could barely keep it from Steve long enough to take a picture!

Meat isn't the only thing that tastes great grilled; veggies can also be the star of the show with just a little TLC. TS's Roasted Garlic Infused Olive Oil punches up the flavor of any dish, but is especially tasty on grilled veggies, mixed into homemade hummus, or straight up with dried herbs served with lightly charred bread. Mmm...

Let's not forget the drinks! As if Tastefully Simple wasn't already generous with the goodies they're sharing, they've also thrown in an Insulated Tub Cooler to make sure your beverages stay frosty while you soak in the sunshine. Bottoms up!

Want to get your hands on these summer goodies? Enter below using the Rafflecopter widget, and you just might be the lucky winner of all these great products! You'll have a head start on your summer cookout... just add sunshine!

Disclosure: Tastefully Simple provided me with the items mentioned above to sample and review. As always, the opinions written here are all my own!

a Rafflecopter giveaway

Raspberry Jalapeno Chicken Cornbread Cups
Cornbread adapted from Katie's Cucina

1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk {I used coconut milk, but you may use whatever you prefer}
2 tablespoons butter, melted and cooled
1/4 cup applesauce
3 tablespoons honey

1. Prepare a muffin tin by spraying each well with olive oil or non-stick cooking spray. Preheat oven to 400 degrees.

2. In a medium bowl, combine flour, corn meal, baking powder, and salt.

3. In a separate bowl, whisk together milk, melted butter, applesauce, and honey.

4. Add wet ingredients to dry, whisking until they are just moistened.

5. Fill muffin tins with about 2 tablespoons of batter {you want them to bake up only half way}. I use a heaping cookie scoop-full to measure.

6. Bake for approximately 10 minutes, until tops just begin to become golden and the sides start to pull away from the tins. You can also insert a toothpick in the center to ensure they are cooked through.

7. Remove from tins and cool slightly on a rack.

For Chicken:

You may grill, oven bake, or pan fry your chicken... it's totally up to you! I used 2 boneless, skinless chicken breasts seasoned with salt, a light sprinkle of garlic powder, onion powder, and paprika and cooked in a skillet on the stove top until a nice crust was formed and the chicken was completely cooked through. 

Once the chicken is cooked using your preferred method, let it rest for about 5 minutes. Place chicken in a bowl and, using a hand mixer {or your actual hands!} shred the chicken. Stir in about 1/2 cup of the Raspberry Jalapeno Sauce, or more to taste.

For Assembly: 

Place a cornbread round on a dish or serving tray. Top with shredded chicken and a dollop of extra sauce. Garnish with a piece of jalapeno {I used pickled from a jar, but you can use fresh if you prefer!}. Insert a decorative toothpick if desired. Continue with remaining cornbread and chicken. Makes 12.

Coming Clean: Blueberry-Ginger Cobbler Smoothie

Do you know the one thing I have not been able to shake cravings for during this whole Clean Eating adventure?

Ice cream.

The most heavenly combination of my two favorite {naughty} things: sugar and dairy.

I have been so very good and, before my vacation a few weeks ago, I didn't cheat at all. But, tell me... how was I supposed to pass up an ice cream cone from the ever-lauded new phenomenon that is Smitten Ice Cream?

Yeah. That's what I thought.

{P.S. I'll be telling you a little more about our San Francisco/Napa food experiences very soon!}

Anyway, smoothies have sort of become my go-to for staving off ice cream cravings. They're sweet, creamy, and satisfying, but have the added benefit of actually being good for you, too! You can make them out of just about anything you have on hand, and they're super quick to throw together... not to mention, they're highly portable for the days when you've got to eat {or drink} on the run.

I have experimented with a variety of flavor combinations that have been absolutely delicious:

Banana + Almond Butter + Coconut Milk {in the carton}

Orange + Almond Milk + Banana + Greens

Pineapple + Banana + Coconut Milk {in the can}

It's almost hard to make a smoothie that isn't fantastic.

Today I'm sharing a fun concoction inspired by Clean Cuisine, which I've deemed a culinary bible for those trying to get the hang of the anti-inflammatory diet lifestyle.

The Blueberry-Ginger Cobbler Smoothie

Packed with antioxidants from the dark-skinned berries, anti-inflammatory properties from ginger, fiber from oats, omega-3s from walnuts, and rounded off with sweet dates and creamy coconut milk... it packs a pretty healthful punch, not to mention tricks your sweet tooth into thinking it got its way.

The next time you're tempted to dive into a pint of the creamy stuff, give this a try first. It's all the goodness and none of the guilt you're seeking for a cool summer treat!

Blueberry-Ginger Cobbler Smoothie
Adapted from Clean Cuisine

1/4 cup raw rolled oats {you can use gluten free if you prefer}
2 tablespoons walnuts, roughly chopped
2 pitted dates, soaked in warm water to soften
1 teaspoon fresh ginger, grated
1 cup frozen blueberries
1 handful raw spinach
1 cup coconut milk* or almond milk
1/2 cup ice

1. In a high speed blender, process oats and walnuts until pulverized.

2. Add dates, ginger, blueberries, spinach, coconut milk and ice and blend until smooth.

*I use So Delicious Brand Unsweetened Coconut Milk Beverage, which is different than that coconut milk you will find in a can.

Coming Clean: Quinoa, Beet & Bean Burgers

I'm going to admit something kind of silly: I used to be afraid of eating avocados. And coconut. And nuts & seeds. And olive oil.

What do these things have in common?

They're all high in fat.

It wasn't the food itself that I was afraid of, but the effects they might have on my weight. Thinking back on it now, it is probably one of the most nonsensical things I've ever thought.

I've never had a real problem with weight. Except for the fact that I weighed almost 10 pounds at birth. But that was sort of beyond my control.

I mean, there was a period of time that I was way squishier than I should have been. Freshman and sophomore year of college I put on weight and didn't even really notice it until I had to go up a few jeans sizes. I can assure you that those pounds did not happen because of avocados and olive oil.

My junior year I slimmed down quite a bit and I weigh less today than I did then.

But it's important to remember that weight isn't the only indicator of health. Flipping through "beauty" magazines is the best way to lose track of that... but that's a whole 'nother post for another day.

I know I am healthier at 31 than I was at 21, and that's something to celebrate. I got smarter about what it means to eat "real food". I stopped buying so much stuff in boxes and cans and started cooking with fresh ingredients. And I've stopped thinking silly things like the fact that eating an avocado a day will have ill effects on my dress size.

When I started my "Coming Clean" project six weeks ago {!}, that little bit of apprehension started tugging at my thoughts... but limiting myself to low/no-sugar, no dairy, all-natural foods didn't leave a whole lot of wiggle room in the department of snacking. So what have I been eating to fill myself up?

A lot of avocados. Nuts and seeds. Coconut milk. Heart healthy oils. Fruits and veggies. Whole grains. Surely, I must have put on a few pounds, right?

Not so much. I actually lost a few pounds. And that wasn't even my purpose. It's just come as a natural result of eating the kinds of fats my body needs and uses.

The verdict? There is a major difference between fats that come from walnuts and salmon, and those in cheesecake and cheeseburgers. Now if only we could ensure all fats were created equal...

Speaking of burgers, this recipe for Quinoa, Beet, & Bean Burgers is not something I would have thought to try a few years ago. Beets have never appealed to me, but they're one of Steve's favorites so I thought I'd try out a new way to use them in our meals. The result was an extremely healthy patty, jam-packed with things you can feel good about eating. A tiny bit of sweetness from the beets, protein and substance from the quinoa, heartiness from the beans, and a little crunch {plus HEALTHY fat} from the walnuts.

Something new for you to add to your buns... and don't worry, they won't make your other buns any bigger.

*I'm pretty sure you all know this already, but I'm no health expert... I'm just a girl trying to do my best staying healthy and share my observations in hopes that they'll help you, too. Please take into consideration your personal dietary needs before making changes to your diet.

Quinoa, Bean & Beet Burgers
Adapted from "The New Persian Kitchen" by Louisa Shafia via PureWow

1 1/2  teaspoons coconut oil or olive oil, plus extra for cooking
1/2  large onion {about 1 cup}, diced
2 cloves garlic, minced or grated
5 large pitted dates or raisins {about 1/2 cup}, finely chopped
1/2 cup walnuts, roughly chopped
2 teaspoons paprika
2-3 small beets, peeled & grated* {about 1 cup's worth}
1/2 cup white beans {I used Great Northern}
1 1/2 cups cooked quinoa
1 egg, lightly beaten
Salt & pepper to taste

1. In a skillet over medium-high heat, melt coconut oil. Add onion and cook until softened and translucent. Stir in garlic and cook for about one minute.

2. Add chopped dates, walnuts, paprika, and beets. Cook, stirring often, until the beets are softened. Gently fold in beans and cook for another minute or two.

3. Transfer beet mixture to a food processor or blender. Pulse until ingredients are combined. {Do not puree, you just want to chop the mixture up a bit.}

4. Scoop mixture into a large bowl and fold in cooked quinoa until uniformly mixed. Add egg, salt, and pepper, and mix until well incorporated.

5. Form into 8 patties, as you would burgers.

6. Cooking options:

Pan Fry: Melt 1-2 tablespoons of coconut oil to a large cast iron skillet or medium-high heat. Arrange patties in skillet and cook until crisping up and some spots are darkened, about 3-4 minutes. Flip and cook through on other side.

Bake: Arrange patties on a foil-lined sheet pan greased with olive or coconut oil. Spray {or brush} the tops of the patties lightly with olive oil {or coconut oil}. Bake for about 20 minutes or until the patties no longer look wet and are cooked through.

Serve on whole wheat burger buns with your favorite toppings, or bun-less!

*I use my food processor's shredding disk to make the job easy. Remember, beets stain quite a bit, so steer clear of the {gorgeous} juice if you can!

Organizing Your Kitchen: A Visit to The Container Store

I have never had a ton of space to work with as far as living arrangements go.

As a kid, I shared a small bedroom with my little sister. My next stop was a college apartment, which I shared with three other {fabulous} girls.

When I moved back to my hometown after I graduated to start my teaching career, I rented an itty-bitty apartment above someone's garage. It was steps from the ocean {so cool!}, but it didn't even have a kitchen {not so cool.} I literally had to wash my dishes in the bathtub.

I moved out of that space into a similar one... this one had a {tiny} kitchen. When I say tiny, I mean I could touch both sides of the kitchen at the same time by extending my arms out to my sides. But at least I had a sink for washing dirty dishes.

After that, my {now} husband and I moved in together. Since then, we've lived in three different apartments. Rentals = small kitchens & minimal storage.

My point is... I've had to learn a lot about organization. It's sort of a survival skill when you live in places with limited space.

With a little trial and error and a lot of organizational tools, I've gotten our cabinets, pantry, and closets down to a science. Or so I thought.

I was recently invited to preview a brand new The Container Store in Boca Raton. And let me tell you, I was giddy. I heart containers -- baskets, boxes, bins... if it hides a mess and looks pretty, it's for me.

Um. I think I fell in love at The Container Store.

Over.

Polka dots!

And Over.

A rainbow of storage containers.

And over again.

Chic desk organization!

Pure obsessive-compulsive love.

Color coordinated hanger bliss.

I could have set up shop right there in the middle of the canning jar aisle. Brought in a cot. Called the hubby and told him to bring the dog because I just found our next home.

It's a canning jar wonderland!

But that might have been kinda weird. And maybe made the customers a little uneasy.

Instead, I just took a lot of pictures.

So cute.

I oooohed and ahhhhhed over stuff like Elfa and Urbio and other really awesome and useful products. I marveled at the knowledge of our wonderful "tour guide". I made mental notes of must-haves.

Oh, hi. I need this garage. Thanks.

And then I remembered that the whole point of my visit was to bring back things to share with you!

So, I decided to gather some tips for you straight from the expert.

The expert, with a true look of organizational excitement on her face.

I asked, "What are the top 3 products or tips you'd give to someone trying to organize their kitchen?"  And here's what she said:

1. Line your shelves.

These shelves aren't lined, but how cool are these containers?

I have a confession: I've never lined my shelves. Shelf paper makes me think of my grandma. Quite frankly, I just never understood the whole shelf lining thing.

Well... grandma knows best. Shelf lining is the foundation of a well-organized cabinet or pantry. It protects your actual shelves from damage and warping, and keeps plates and other items safe, too. {Plus, it creates a nice layer between questionable shelving and the things you eat off of, renters.} Non-slip liners can also keep things from shifting and prevent cabinet landslides. It's also easy to clean in case of spills. {Have you ever spilled honey?? ugh.}

2. Be your own designer.

What are the odds your kitchen has drawers that fit everything you own perfectly? Slim to none, I'd say. Unstructured drawers are often the catalyst for out of control "junk drawers".

There's no gamble when you get to customize your own drawers to suit your specific needs. Enter: Lifestyle Systems Drawer Dividers.

Easy to customize. Relatively inexpensive. Removable if the need arises. Perfection.

3. Make every last inch of space work for you.

The Container Store is all about visibility and accessibility. Because when you can see and access all of your stuff, you're way more likely to use it! {Smart, aren't they?}

How many of you have nearly lost a limb pulling pots, pans, trays, etc. out of your overstuffed cabinets? It's like a game of Jenga that nobody wins.

Luckily, you can easily create custom solutions to fit your space so that your kitchen wares come to you instead of you digging for them. They've got tons of cool cabinet and pantry organizing tools that keep your kitchen stuff within easy reach, which in turn, keeps you from throwing in the towel and hightailing it to the nearest restaurant.

Chrome Roll-Out Cabinet Drawers.

And best of all, they try to keep their genius solutions{like these Chrome Roll-Out Cabinet Drawers or these Elfa Pantry solutions} easy to install. And for those of us who don't have one handy bone in our body... they offer installation services. Score.

I could go on and on about how wonderful The Container Store is, but it's really one of those things you have to see for yourself. Warning: You will be overcome by the need to organize every room in your house.

Fear not! It'll all fall into place... one piece at a time. :)

A huge thanks to my friends at The Container Store Boca Raton for the fantastic tour!

Disclosure: I was invited to attend a blogger preview for this The Container Store location and was provided with a complimentary lunch and free organizational items for personal use. As always, the opinions you see here are all my own!