Coconut Curry Veggie Flatbread | Silk Coconutmilk

You guys, it's back. Football!!!

Hello, game day! Goodbye husband's attention span.

For 17 weeks, Monday nights will be sacred for sports fans everywhere. But you know what probably won't be? Keeping the diet in check.

You know what I'm talking about: Nachos. Potato skins. Mozzarella sticks. Chicken wings. Greasy bar food galore.

I'm here to give you good news -- you don't have to bench Meatless Mondays just because it's a season for snacking. I know your favorite pizza place may be on speed dial, but before you call {or text or tweet or send an emoji or whatever the heck you do nowadays to get a pizza delivered} give this recipe a try:

Coconut Curry Veggie Flatbread

Can you believe this version of a fan favorite contains no meat or cheese, but still has plenty of flavor? The creamy red curry base for this flatbread is made with Silk Coconutmilk , and makes a fantastic glue for the slew of veggies that get piled on and baked to perfection.

It's a Monday night bite you won't regret on Tuesday, and a brand new way to look at game day dishes!

This is one time in your life where you can have your cake {or, you know, flatbread} and eat it, too.

Check out Silk's website for more plant-based tailgate ideas and take the #MeatlessMondayNight challenge!

Coconut Curry Veggie Flatbread 

For Coconut Curry Sauce:
1/2 cup Silk Unsweetened Coconutmilk
1 heaping tablespoon red curry paste {found in the Asian food section of the grocery store}
2 tablespoons water
1 tablespoon cornstarch

2 pieces of naan bread
1/2 cup broccoli florets, chopped into small pieces
1 small zucchini, cut into half moons
A few slices of sweet onion, very thinly sliced
1/4 cup shredded carrot
2 tablespoons cilantro leaves
2 green onions, chopped
1/4 cup crushed salted peanuts or cashews

1. Preheat oven to 375 degrees. Line a baking pan with foil. Place naan bread on baking pan and set aside.

2. Meanwhile, spoon red curry paste into a small saucepan over medium-high heat. Slowly whisk coconutmilk into paste until fully incorporated. Bring to a simmer.

3. Combine the water and cornstarch in a measuring cup and whisk until completely smooth. Pour into coconutmilk mixture and whisk until thickened and smooth, about 1 or 2 minutes. Set aside and cool slightly.

4. Divide coconut curry sauce between the two flatbreads, spreading into a thin layer as you would pizza sauce. {You may want to reserve a few tablespoons for garnishing, if desired.} Top with broccoli, zucchini, onion and carrot.

5. Bake for about 15-20 minutes or until the flatbread begins to brown around the edges and the vegetables are tender-crisp.

6. Remove from oven and drizzle with reserved coconut curry sauce. Garnish with cilantro, green onion and nuts, if desired.

This conversation is sponsored by Silk. The opinions and text are all mine.

Baby Prep: Things I've Learned So Far | Part 2

Remember a few months ago I shared my list of things I've learned so far during pregnancy? Now that I'm well into my 3rd trimester {home stretch!}, I thought I'd share some more tidbits that have been useful for me.

{Couldn't care any less about bump talk? Scroll down to the bottom for the recipe!}

1. There are some things you'll think you want and some you'll find you need. I held off on buying maternity clothes for quite some time. Mostly because I think it's a ripoff, but also because I can't bring myself to spend money on items so ugly.

Want to know what was my saving grace? A belly band. You know, one of those stretchy pieces of fabric you can wear over the top of unbuttoned shorts or pants so you can extend the life of your pre-pregnancy wardrobe. I bought mine for $16.99 on Target.com. I didn't see the big deal about it at first, but at 6 and 7 months pregnant was still able to wear the majority of my shorts and jeans with this miraculous contraption. I now understand why it's an investment worth making.

The BeBand.

On another note: Pregnancy underwear. Undergarments never really crossed my mind before I got pregnant. And then I wandered into Destination Maternity one day and saw these maternity undies on sale, so I picked up a pack just 'cause. Oh.My.Word. I love them. I may never go back to regular undies again. {They have cute ones, girls. Thongs, even. Don't think I've gone all granny panty just because I'm growing a bump.} They are so comfy and have an added band around the top for extra belly support, which you will need one day. Just trust me on this. Get them. You'll never look back.

Maternity underwear. So comfy.

Aside from these two life-changing purchases, I vowed to keep the maternity shopping to a minimum & did stick to my guns. I broke down and bought a pair of maternity shorts, because summer. And when I started stressing about exposing my unzipped jeans crotch to strangers, I finally gave in a bought a pair of maternity jeans. {I think I thanked God for Jessica Simpson that night. My, are they comfy.}

Jessica Simpson maternity jeans.

My dear friend passed on a bag of clothes for me to borrow. Stretchy Old Navy tanks have been a staple. {I love the tamis, I'm just buying them one size up from my normal to accommodate the belly.} Maxi dresses and casual, loose sundresses are everywhere and work perfectly for slipping on over the growing bump. I will not wear a circus tent and you shouldn't either. The end.

2. Exercise helps. Had anyone told me that I would enjoy getting up and going to the gym at 6:30 a.m. -- during pregnancy -- I would have heartily cackled in their face.

I'm going to be frank: I have never been a fan of exercise. I do not like to sweat. I do not like to pant. If I'm doing either of those things, whatever is causing them to happen better be good. {i.e. Running after an ice cream truck. What did you think I was talking about??}

Because I know better, I realize the importance of regular exercise...it doesn't mean I have to like it. But you know what happened around the end of my first trimester? I started hurting. My poor belly muscles felt like they were being stretched to their limit. I was sore and uncomfortable. {And freaking out a little bit because the baby was only the size of a chicken nugget at this point. Eek.}

Yes, there are feet under there.

So I decided to walk it out. On the treadmill, in the gym downstairs from where I live. {Convenience. No cost. Air conditioning. I'm there.} Within the week, my stretching pains magically disappeared. Since then, I've consistently been doing 30-40 minutes of cardio every morning. I roll out of bed and slip on my workout clothes before my eyes are even open and get it done. I hope to be able to continue this as long as possible! I don't love it per se, but I love starting off the day doing something healthy for me and the baby. Which brings me to my next point...

3. Weight gain -- it's a hurdle. Sigh. There are certain things that go hand-in-hand with pregnancy. Weight gain is {obviously} one of them. I'll be sharing a post soon that goes in depth on this topic, but just know that you're not alone, girlfriend. Just keep doing your best and remember that your body knows what it's doing.

4. The peeing never stops. I hope, for others' sake, that there are some people who don't have to experience this, but the incessant urge to pee is not a myth. I wish it were. I can go to the bathroom and then have to go again by the time I wash my hands and walk out. It has nothing to with the baby being on my bladder or any of the things that matter when the baby is bigger -- it is simply nature's cruel joke because we aren't already going through enough.

I have no solutions for this {except go, and then go again before you leave the house}, I just wanted to complain about it for a second because I haven't had a whole lot of other stuff to complain about.

5. People can be mean. For some reason, seeing you in a vulnerable position makes some people feel the need to tell you all kinds of horror stories about pregnancy, childbirth, parenting and beyond. They like to remind you that your life as you know it is over, as if perhaps that wasn't something you've stopped to consider. They like to tell you about terrible things like how many hours a person can go without sleep before losing their mind and brushing their teeth with a tube of caulking or laundering a small pet. They like to regale you with stories of how many degrees they tore or how miserable they were before, during and after giving birth.

I am fully aware that my body will be doing some things that I don't even want to admit could happen to a human being. I am beyond cognizant of the fact that I will no longer be clubbing every night {because I haven't been since Nineteen-Ninety Never} or be able to hop on a plane on a whim and fly to the Greek Isles {because I'm still waiting for the day when this is possible}. I am painfully realistic and nothing that I've been told during these "friendly chats" has been a shocking revelation to me... but if you're easily frightened or have made it habit of wearing your rose colored glasses, then here's my advice: Tune out the noise. Focus on whatever gets you through. Think about the dingbats that have survived this crazy thing called parenthood. You'll be just fine.

{I say this with no actual proof that it will be the case. I just have confidence in you. And in me. Let's go with it.}

.....................................................

I imagined that pregnancy would bring major changes to my eating habits. That I would be averse to many foods or hungrier or constantly craving weird things... something. But honestly, my eating habits haven't changed that much. 

I mean, I'm a little more careful about what I ingest because I've got a little nugget in there who is depending on me to feed him the right kinds of things. I can also eat less in one sitting -- less room, I suppose. 

A few weeks ago I went through a little scare because my doctor suggested I could potentially have gestational diabetes. Once it was confirmed that I didn't and that everything was fine I wanted to eat my way out of a tub of marshmallow fluff, I was relieved. Aside from that, I feel that I've maintained a healthy relationship with food; eating {mostly} right, splurging on occasion.

Quick but nutritious meals like these Black Bean Burgers with Roasted Poblano Salsa are my favorite types of things to eat to keep energized, full and satisfied. The baby hasn't had any issues with spicy foods and I haven't had any trouble with heartburn, so the nice kick of spice and flavor in these is welcome.

The best part about black bean burgers is that you can add or omit things easily to suit your tastes! I kept these pretty simple with some sauteed onions, spices and a dash of cornmeal for some texture and binding. They're even great without a bun!

Give these a try next time you need a tasty bite.

Black Bean Burgers with Roasted Poblano Salsa
Makes 3-4 burgers

1 can black beans, drained {I don't rinse them, just drain the excess liquid}
1/2 an onion, sauteed until soft
1 teaspoon your favorite spice mix {I use McCormick Salt Free Fiesta Citrus}
1/2 teaspoon garlic powder
1 to 1 1/2 tablespoons cornmeal
Dash of salt
Optional: Chipotle Mayo

1. Preheat oven to 400 degrees. Place a sheet of foil on a baking pan and lightly oil.

2. In a large bowl, combine the ingredients. Mash the beans lightly -- my favorite method is using a potato masher. I like some bean pieces to remain, but you can make it as mashed as you'd like. Note: You may have to add extra cornmeal if you mash too much.

3. Form burgers into patties - I usually make 4. Sliders are always fun, too.

4. Bake for about 10-12 minutes or until set. {They'll set up some more as they cool off.}

Optional: For Chipotle Mayo - Combine your favorite mayonnaise with a few drops of adobo sauce from a can of chipotles, and a squeeze of lime. Stir well.

Serve on buns {or not!} with your favorite toppings - cheese, lettuce, salsa, chipotle mayo, etc. See below for Roasted Poblano Salsa recipe.


Roasted Poblano Salsa

1 poblano pepper, seeded, roasted & skin removed*, roughly chopped
1/2 an onion
1-2 small plum tomatoes
Squeeze of lime
Pinch of salt

1. In a food processor or blender, lightly pulse onion & tomato until just chunky.
2. Mix in poblano pepper. Add a squeeze of lime and a pinch of salt and stir together.

Serve over Black Bean Burgers or with tortilla chips.

* To roast poblanos, set them on a foil lined pan and broil {500 degrees} for about 7-10 minutes or until skins are blistered. Cool slightly, then peel off charred skin and discard.

Max's Harvest | Delray Beach, Florida

You know a meal is thatgood when you're a little sad you're taking your last bite. Even when you're stuffed to the gills, as I was when I dined at Max's Harvest in Delray Beach.

Photo credit: The Buzz Agency

I was delighted to receive an invitation to come check out the restaurant, especially because I'd already heard such good things. So, I came hungry and let their dishes lead the way to an evening of "Farm to Fork" satisfaction.

Max's Harvest has been around for 3 years and has become a popular spot for locals, which was evident from the bustling bar scene when we were seated at 7pm on a Friday evening. I loved the feel of the restaurant - modern yet rustic, with black and white images on the walls depicting its emphasis on local farm fare.

Photo credit: The Buzz Agency

Our server was beyond knowledgeable about each menu item, down to knowing where each of the farm-fresh ingredients came from -- each locally sourced from nearby farms and throughout the state. With a focus on sustainable, seasonal and simply prepared meals, it's no wonder the ingredients seem to shine in a special way.

The first bite on this flavor journey started with the complimentary zucchini bread they placed on the table. I probably could have eaten an entire basket. I wanted to wander into the kitchen and see if I could catch a peek at how they made it, but I figured I'd sit tight as more food was sure to be on its way.

And sure enough, our server appeared with a dish sent out by the chef: A crispy, Breaded Pork Torchon over compressed watermelon and topped with fresh greens. As you know, I'm not usually a big meat eater, but I did like the combo of the light ingredients and the hearty pork. Steve polished off his half and most of mine, so I'm pretty sure he liked it, too!

The bread had gotten us a little excited and we ordered two appetizers right out of the gate: the Peach & Blueberry Salad with Baby Kale & Arugula, Caramelized Peaches, Blueberries, Pickled Shallots, Ricotta Cheese, Walnut Vinaigrette {holy mouthful!} and Vito's Burrata with Croutons, Red Wine Vinaigrette, Florida Watermelon, Pickled Shallot, Heirloom Tomato and Cucumber. After my first few forkfuls, I knew these were things I could easily order as an entree {mostly because I was tempted to steal Steve's dish and not share} -- they were both so, so good.

The salad was such a perfect combination of flavors: sweet, caramelized peaches and blueberries, savory and creamy ricotta, tart vinaigrette and pickled shallots, fresh and crisp kale and arugula. When the chef popped out of the kitchen to see how we were liking things I'm pretty sure I sputtered nonsensically with stars in my eyes over the salad alone.

The burrata was also a perfect pairing of flavorful elements. Burrata, as it is, is probably among the things I would choose to be part of my last meal on earth. It is so decadent and delicious, and combined with sweet watermelon, fresh tomatoes and cucumbers, it seemed creamier and more delightful. My favorite part of this dish were the croutons that soaked up all the vinaigrette and juices from everything else on the plate. Oh, my.

Next up: Entrees. Our server saw me pat my {round, already stuffed} belly and reprimanded me for not pacing myself, but I ensured him that I'd find the room for at least a few bites. I ordered the Crispy Parmesan Risotto Cake with Mushroom, Favas, Baby Carrot, Zucchini, Pearl Onion, and Tomato-Pepper Coulis and Steve chose Grilled Local Swordfish with Greek Farmer’s Salad, Feta, Chick Pea Fries, and Lemon-Yogurt Sauce. 

They were both so pretty it seemed a shame to deconstruct them, but we dug in anyway to get a taste. I really enjoyed the Risotto Cake with its crisp {but not overfried} exterior and contrasting creamy interior. The veggies gave a nice sweetness to the dish, specifically the little caramelized pearl onions, and though I definitely wasn't able to finish the whole thing right then and there, I still managed to have a few more bites.

I didn't even get to taste the swordfish, but Steve assured me that it was good, as was evident by the fact that he was very excited to box up what was left to polish off as leftovers.

Ok, so I know I said we were both beyond full... but our server tempted us with their desserts du jour and we {well, I} couldn't refuse. They had so many amazing-sounding offerings -- from Blueberry Bread Pudding to Made-to-order Cinnamon Sugar Donuts {for real} -- but we went with a twist on a Florida classic: Key Lime Brulee.

It was a good choice. Tangy, rich key lime filling atop a buttery crust with a crackly layer of bruleed sugar and a beautiful little cloud of whipped cream perched on top. Mmm.

Overall, I couldn't have asked for tastier dishes or better service. If forced to find a downside, the only fault I could find would be noise level of the packed house keeping potential patrons from having a romantic or intimate dining experience. But, to be honest, you'll probably be doing more savoring than chatting, so this may not be a problem after all -- come with a lively crowd and a hungry belly!

A big thank you to Max's Harvest for a fantastic evening of fabulous dining!

Disclosure:  I was invited for a complimentary dinner for two at Max's Harvest to check out their menu. As always, all opinions seen here are my own!

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Of course, I had to recreate that crazy-good baby kale salad to share with you here since you couldn't join me at Max's Harvest. {And, let's be honest, I might not have hogged all of it at dinner.}

This salad has a few elements that take some prep, so it isn't exactly a "throw together at the last minute" kind of dish. However, after a bite I think you'll agree that it's worth the trouble to get the flavor combos found here.

Pickled Shallots. Tangy vinaigrette. Caramelized peaches that you could easily eat as dessert. It's sort of magical.

Make it.

Baby Kale Salad with Caramelized Peaches & Blueberries
Inspired by Max's Harvest in Delray Beach, Florida
*Measurements will vary according to taste. Make it your own! :)

A bunch baby kale mixed greens, I like the Organic Girl blend
Whole milk ricotta cheese {I just used a few tablespoons, but again, suit your own tastes}
About 1/4 cup fresh blueberries
About 1/4 cup walnuts or pecans, roughly chopped
Lemon-Honey Vinaigrette {see below}
Pickled Shallots {see below}
Caramelized Peaches {see below}

1. Divide ingredients between two plates. Drizzle with vinaigrette to taste.

Lemon-Honey Vinaigrette 

Juice of half a lemon
1 teaspoon honey
1 tablespoon apple cider vinegar
1/4 teaspoon Dijon mustard
Sprinkle of salt
Sprinkle of pepper
About 1/4 cup olive oil

1. In a small bowl, whisk together first six ingredients. Continue whisking while you stream in olive oil to emulsify. Drizzle over salad.

Quick Pickled Shallots
Barely adapted from Bon Appetit

1/2 cup apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
Water
3 large shallots, finely sliced

1. In a small saucepan, bring cider vinegar, sugar and salt to a boil. Simmer until the sugar and salt have dissolved.

2. Pour hot liquid over sliced shallots in a small canning jar. Top with lid but leave loose. Let cool on counter top. {They will soften and absorb the pickling flavor in about an hour, but the longer they sit the better, so if you think to do this a few days ahead, you'll get the best results!}

3. Refrigerate for future use.

Caramelized Peaches

1 tablespoon butter
1 tablespoon brown sugar
1 large ripe peach, sliced into 8 pieces

1. In a small skillet, melt butter over medium high heat. Add brown sugar and stir, allowing the sugar to dissolve and the mixture to become bubbly.

2. Add the peaches to the sugar mixture and cook until some of the juices begin to leak out and the caramel mixture begins to thicken, about 3-4 minutes.

3. Flip the peaches to cook and caramelize other sides, turning carefully as not to break them up. Swirl them around a bit in the pan to coat them in the sugar mixture and cook for another 2-3 minutes or until the liquid has become syrupy and the peaches are softened and caramelized.

Note: These would be SO GOOD over vanilla ice cream. Or with a crumble topping. Or alone. They're good. Did I say that already?

Easy Balsamic Portobello Tacos

Pregnancy has resulted in a funny emotional side effect for me: Abundant euphoria.

I was completely anticipating mood swings like the ones you see on TV; the kind where the expectant mother is happily chattering away one moment and then having a royal hormonal meltdown the next. I was ready for tearful hysterics over cell phone provider commercials and sudden, unexpected fury over my husband eating the last of the hummus.

Luckily for me {and for him!}, that has not been the case at all. If anything, I've been eerily pleasant despite the multitude of new and unusual feelings that crop up daily as this baby continues to take up ample residence in my insides.

My emotions normally range from contentment to pure excitement and joy over nothing especially exciting which -- I must say -- is both refreshing and strange. A cozy Saturday night in comfy pj's watching Dateline with my husband and pup. Bliss! A post-workout shower using my new favorite soap? Rapture! 

I'm ready to be rid of some of the small unpleasantries that come with growing a little human... but can I please hang on to this bizarre jubilance that has washed over me?? How THAT would come in handy during a 2 a.m. feeding...

Even though this unexplained phenomenon has made for a wonderful coping mechanism in the face of any disappointment I may have faced throughout these months, it doesn't mean I haven't had some things to be bummed about. For example, this week alone I'm dealing with a few things. My little sister is moving to Virginia for law school, my grandma is in the hospital again for back surgery and one of my good friends is unexpectedly moving back home far from here.

Though I'm a little sad, my "pregnancy hormone life preserver" has kept me afloat in the sea of all things melancholy. That and food. Food always helps, too.

Comfort food can come in so many forms -- rich, satisfying stews; sweet, decadent desserts; classics that take all day to make. And then there's these: Spicy portobello tacos.

You know why these are comforting? Because they're so quick and easy to make. And because they're filling without being bad for you. {Hello, meatless Monday.} And the one-two punch of flavor from syrupy balsamic glaze and fiery adobo sauce doesn't hurt things, either.

I totally ripped off the idea from some new menu items I got to preview a few weeks ago at Cantina Laredo in Palm Beach Gardens. I enjoyed them so much there that I knew I had to recreate them at home. Especially because drowning my sorrows in their fresh Pineapple Margaritas isn't currently an option. If it were, all bets may be off.

But for now, I'm counting on pregnancy highs and spicy tacos to get me through the hard times. If you ask me, that's a pretty potent cocktail. Cheers to happier times ahead.

Easy Balsamic Portobello Tacos
Inspired by Cantina Laredo
Makes about 4 tacos

3-4 large portobello mushrooms, wiped clean and sliced
1/2 an onion, diced
Pinch of salt
2 tablespoons balsamic glaze*
4 of your favorite tortillas {I used a corn/wheat blend}, heated through
1 tablespoon adobo sauce from canned chipotles in adobo*
1/4 cup crumbled goat cheese, divided
2 tablespoons cilantro, chopped
Optional: 1/4 cup queso fresco

1. Heat a few teaspoons of oil in a skillet over high heat. Add portobello slices and cook, stirring often, until they start to release their juices. When liquid has somewhat cooked away, add onion and a sprinkle of salt. Continue to cook until the onions have softened and the mixture isn't as wet.

2. Add balsamic glaze and toss to fully coat mushrooms. Cook for another minute or two to let the mushrooms absorb the glaze.

3. Set out warm tortillas. {You can heat them through by wrapping in a damp paper towel and zapping in the microwave for a few seconds or by individually placing them on a heated skillet for about 30-45 seconds on each side}. Smear a little adobo sauce on each one. {Warning: This stuff can be pretty spicy! If you're not used to the heat, you may want to go easy on the sauce.}

4. Place a scoop of cooked balsamic portobello mixture on each tortilla. Top with a sprinkle of goat cheese {and/or queso fresco if desired} and some cilantro, along with any other of your favorite taco toppings.

*For Balsamic Glaze

You can buy pre-made balsamic glaze in most grocery stores, or easily make it at home by bringing about 1/3 cup of balsamic vinegar to a boil over high heat and then allowing it to reduce down to a few tablespoons.

You'll know it's ready when you dip in a spoon and it coats it like a syrup. If you cook it down too much, just add a little water or extra balsamic and stir until you get the right consistency. You can also add a dash of honey for some extra sweetness if desired.

**Chipotles in adobo last me forever. I simply scoop them out of the can and place them individually on a lined baking pan to freeze, then pop them into a zip top bag and store in the freezer. I toss these into soup, chili, sauces and even rice whenever I want a smoky, spicy kick.

Coconut Red Curry Chickpeas with Ginger-Scented Rice

Are you adjusting to the time change? {She asks as she nearly slumps over with drowsiness.} Because it's not going so well over here. 

Don't get me wrong, I'm loving the fact that the sun is still out when I leave the office. It's the dark, snoozy mornings that are killing me. And the fact that I can't make my body go to sleep an hour earlier no matter how hard I try. Add in extra projects, lack of caffeine and constant places to be and things to do, and we're really in trouble. Suddenly, a week passes by and not one recipe gets posted. I don't like it. I don't like it one bit. {Note: I love everything I've been involved with lately, just not the lack of time for posting.}

Getting into new routines is a challenge for me. It always has been. I cried for the better part of Kindergarten through 3rd grade because, just when I'd feel like I was getting into the swing of things, it was time for a change. By 4th grade I got the hang of it all, but I'd still start off the year slightly anxiety-ridden. Yes, I was a weenie. 

Though you won't find me in tears anymore {most days, anyway} it still takes me a while to get into the swing of new things, but I've gotten much better at it. Keeping one of my mini-routines within the grand scheme of things helps me to keep calm and adjust to change.

Cooking has become one of those soothing, familiar mini-routines for me. No matter how busy I am or what's going on, it's nice to know that I will most likely end up in the kitchen at the end of the day and get into autopilot mode. The key is coming up with recipes that allow for quick and easy preparation when times are a little crazy as they have been lately.

That's how these Coconut Red Curry Chickpeas happened.

Just because my normal schedule is turned upside down doesn't mean that I'm not hungry for something comforting and delicious. With just a few pantry staples and a handful of other things, this meal comes together super fast.

Chickpeas -- which are both nutritious and hearty -- are flavored with aromatic veggies and red curry paste and bubble away in luxurious coconut milk to create a silky sauce while hardly lifting a finger. Tossing in a little knob of ginger into plain white rice while it cooks infuses it with an unexpected fragrance that pairs perfectly with the chickpeas.

It's just the right balance of different and familiar...exactly how I like it. :)

Are you a creature of habit or do you crave change? How do you deal with changes in routine? Hope the time change is treating you well!

Coconut Red Curry Chickpeas with Ginger-Scented Rice

1/2 large yellow onion, diced

1 clove garlic, minced or grated 

1 medium zucchini, diced

1 1/2 tablespoons red curry paste {I use Thai Kitchen}

3/4 cups canned, full-fat coconut milk

2 cans chickpeas, rinsed and drained

{Optional} Dash of cayenne pepper

1. In a large pan over medium heat, saute onion in oil until softened and translucent, about 3-5 minutes. Add garlic and zucchini and cook, stirring occasionally, until the zucchini begins to soften.

2. Add red curry paste to vegetables and mix to coat, cooking for about 1 minute. Pour in coconut milk, scraping up any brown bits from the bottom of the pan.

3. Add chickpeas and combine gently with the veggies. Allow the mixture to simmer for about 6-8 minutes or until the coconut milk has reduced a bit and thickened. {I like it saucy but not soupy.} If desired, add a dash of cayenne pepper for an extra kick and mix well.

Serve hot over Ginger-Scented Rice {See below}

For Rice:

1 tablespoon olive or coconut oil

1 cup white rice

1 1/4 cups water

1 inch piece of ginger root, peeled and cut in half

1/4 to 1/2 teaspoon sea salt

1. In a small pot, heat oil over medium-high heat. Add rice and stir to coat with oil. 

2. Add water, stir and cover and allow to come to a boil, about 3-4 minutes. 

3. One boiling, remove lid and add ginger and salt. Stir well, then  reduce heat to medium-low, cover once again and let simmer until the rice has absorbed most of the water, about 5-6 minutes. {You'll see little craters start of form on the top of the rice.}

4. When most of the water has been absorbed, give it a good stir {scraping up any rice that has started to stick to the bottom of the pot}. Return lid to pot and reduce the heat to the lowest setting on your stovetop. Let the rice steam and soften for about 7-10 minutes or until the rice is tender.

Remove ginger before serving. 

Keep It Clean: Orange Glazed Cauliflower

You know that phrase, "When it rains, it pours"?

I've found that it's definitely the case in my own life.

Oftentimes, what starts out as a few little drops turns into a torrential downpour. {And it's always when you've forgotten your umbrella.}

Last week I shared some info about my upcoming surgery and I'm not going to lie -- I was very bummed. My computer also died, Farley ate one of my last remaining pairs of sandals, and my grandma was in the hospital for a few days. It was not good.

But guess what? I'm a Floridian. And it takes more than a downpour and some gusty winds to make me run for cover. ;)

I started thinking about all the great things that are happening in my life. All the amazing people I've met {a few, in particular, who I know have had their own challenges recently and have managed to handle life's curveballs with true grace}. All the cool experiences I've had lately {most of which I haven't even had time to share, but it's on the list, I promise!}.

And suddenly, things started looking a little brighter.

It probably also helped to spend most of the weekend at a beautiful resort with this as my view:

{More on that later!}

So, as true as I've found the aforementioned adage to be, I've also found that there is always something to be thankful for.

Some might feel discouraged after attempting to achieve something and not quite getting the result they were hoping for. I was a little sad when my "Coming Clean" project didn't really change anything.

But even though I didn't get the result I wanted, I still gained a lot from the experience. I felt like many of you showed interest in learning how to make simple changes to your diets. A few of you may have even tried a new thing or two. Lots of you enjoyed getting tips for turning iffy dishes into healthy meals with just a few substitutions.

That makes it all worthwhile to me. It's always much more fun to have someone to learn with!

So, while the "Coming Clean" series is over, I think we should consider starting a new series: Keep It Clean.

It's been such a fun challenge to come up with creative ways to enjoy healthier eating. Again, that doesn't mean I won't ever share an indulgent treat or two around here again... we'll just make sure to keep with the theme of moderation.

What do you think?

I think we should still eat our veggies. And maybe try to turn them into exciting dishes like this spicy Orange Glazed Cauliflower.

This idea just popped into my head one day, so I decided to try to bring it to life. Steve and I both enjoyed the twist on roasted cauliflower {which we like as is, but agree that it can use some jazzing up}.

The spicy orange glaze is reminiscent of something you'd find in a white, fold-up takeout box... without the questionable additives. Using cauliflower as the main ingredient makes it a nice vegetarian-friendly option, but you could also use the glaze on chicken breasts or maybe even shrimp.

I just want to thank all of you who have sent kind words to me, encouraged me, and even just sent positive thoughts my way. It means more to me than you'll ever know! And for any of you who are going through hard times, too... chin up! You can share my umbrella. ;)

Orange Glazed Cauliflower

1 head cauliflower, rinsed & broken into pieces
Olive Oil
Sea Salt
1 clove garlic, grated
1/4 teaspoon red pepper flakes
1/2 teaspoon fresh ginger, grated
Zest of 1 orange
1/2 cup orange juice {preferably fresh squeezed}
1 teaspoon sesame oil
1 tablespoon low sodium tamari {or soy sauce}
1 tablespoon cornstarch*, mixed with 1-2 tablespoons orange juice or water
1 bunch scallions, sliced on a sharp angle

1. Preheat oven to 475 degrees. Prepare a sheet pan by lining with foil and set aside.

2. Place cauliflower pieces on prepared sheet pan. Drizzle with olive oil and a sprinkle of sea salt. Bake for 25-30 minutes until dark brown in spots.

3. Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic, red pepper, and ginger and cook, stirring, for about a minute. Stir in orange zest.

4. Pour orange juice, sesame oil, tamari, and cornstarch slurry into saucepan, whisking constantly. Bring to a simmer, whisking often, until the sauce is slightly thickened.

5. Pour sauce into a large heatproof bowl. Add cooked cauliflower, and fold carefully to completely coat with sauce.

6. Transfer to a serving dish, if desired, and top with sliced scallions.

*If you feel uncomfortable with the addition of cornstarch, which I'm still investigating myself, feel free to play around with other natural thickeners... and share your discoveries if you find something that works well!

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.}

Savory Guinness & Veggie Cobbler

I attended a small Catholic school as a kid. Our school "mascot" was The Shamrock.

Exciting/menacing, I know.

Anyway, because of our obvious ties to the emerald emblem, I grew up with a strong appreciation for St. Patrick's Day & figured that everyone else in the world celebrated it as enthusiastically as we did.

{For us, it was "Spirit Day". Read: Pep rally, fun activities, and the biggest thrill of all -- getting to come to school dressed in non-uniform attire.}

Imagine my surprise when I discovered that adults liked celebrating St. Patrick's Day, too... just for different reasons.

As fond as I am of St. Patrick's Day festivities & fare, I've never really been one to dye food unnatural {and unappetizing} colors for the sake of thematic authenticity. Maybe that's the reason I've never hopped on the Red Velvet bandwagon.

But I digress.

Now, beer, on the other hand. That's a celebratory tradition I can stand behind. {Again, minus the dye.}

This recipe idea came to mind out of nowhere {after my initial idea drought}, and I just had to try it out and see if it would work. It did. Though sadly, it didn't look as pretty as it tasted.

However... if you're the type that wouldn't let a perfectly drink/meal/dessert go to waste just because it's tinted a funky green color, then maybe you can overlook the flaws of this dish, too.

While Guinness is perfectly fine on its own as the star of the show for an evening of carousing, it plays a great role in the background of this rich, hearty meal as well adding deep flavors to both the "gravy" and the dumplings. I made mine a vegetarian version, but I bet it would be good with beef or chicken for the meat-eaters among you.

If you're looking for something a little less "shamrocky" to make for St. Patrick's Day {or need something to help soak up those pints of green beer}, give this a try.

Otherwise, check out these other boozy delights from past posts!

Irish Cream Cookies

Homemade Irish Cream

 

Chocolate Whiskey Cupcakes

Or these cute Pot O' Gold Favors for the kiddies:

Savory Guinness & Veggie Cobbler

For Filling:

1 medium onion, diced
2 stalks celery, chopped
2-3 medium carrots, peeled & chopped
1 clove, minced
3-4 small Yukon gold potatoes, about 1 inch dice {about 2 cups}
1 12 oz. container sliced mushrooms
1 dried teaspoon rosemary or thyme (or 1 tablespoon if using fresh}
3 {heaping} tablespoons flour
6 ounces Guinness {approx}
1 1/2 cups chicken broth
Salt to taste

For Topping:

2 1/2 cups flour
1 1/2 tsp baking powder
1/2 teaspoon salt
1 cup grated sharp cheddar
8-10 oz. Guinness or stout beer1. Heat 1 to 2 tablespoons of olive oil in a large pot or dutch oven over medium-high heat. Add onion, celery, and carrots, sprkinkle with a dash of salt. Cook until the onions are beginning to get translucent and the veggies start to get tender. Add garlic and cook for about a minute.

2. Toss in potatoes, mushrooms, and herbs and stir well. Cook for about 6-7 minutes to soften up the potato and let the mushrooms start giving off liquid.

3. Sprinkle the veggies with flour and toss well. Cook for about 1-2 minutes.

4. Pour in the Guinness and chicken broth. Stir well and let it simmer until it comes up to a bubble. Cook for about 8-10 minutes or until the liquid thickens up and starts to look more like a sauce or a gravy, scraping the bottom of the pot to make sure nothing is sticking and you're getting all those tasty brown bits. {Plus, less scraping when it's time to clean!} Season with salt to taste.

5. Meanwhile, combine the flour, baking powder, salt, and cheddar in a medium bowl. Preheat your oven to 400 degrees.

6. Add about 8 ounces of Guinness and mix it until just combined. It'll be kind of lumpy. If it's still too dry and you have large patches of flour left, add a little extra beer at at time until it's moistened. Otherwise, leave as is. {You don't want it to be too wet or it'll spread too much like mine did. The consistency should be like drop biscuits.}

7. When the potatoes are pretty much fork tender and the sauce is thick, pour the stew mixture into a 9x13 inch baking dish.

8. Using a spoon or ice cream scoop, plop little mounds of batter over the top of the stew. It doesn't have to cover the whole thing.

9. Bake for about 20-22 minutes or until the dumplings have set and the stew is bubbly.