Chocolate Dipped Dates with Pistachios and Sea Salt

Happy New Year!

The new year is upon us and like everyone else, I’m wondering what happened to 2014.  It flew by, but it was a great year.

 

I’m grateful for 2014 and excited for 2015.  This year was full of great things…

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Like pie of course and healthy things like Avocado Pesto Hummus

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and my new obsession with zucchini noodles:

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I also did a lot of things I didn’t document on the blog, like when I went to Philadelphia and ran a half marathon

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That was tons of fun.

I also went to weddings, hung out with friends, went wine tasting, got better at crossfit, got better at my job.  So many wonderful things, all that weren’t documented anywhere.  I’m ok with that.  I took a step back from blogging this year, and I’m happy with that decision.

This isn’t the end of Foodologie.  No, no.  Foodologie is alive and well, but I’m hoping Foodologie will change in 2015.

After all, change is good.

So let’s celebrate change and the coming of a new year with a treat, something simple and sweet:

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Dates.

Delicious and naturally sweet, dipped in dark chocolate then sprinkled with chopped pistachio and sea salt.  It’s decadent and delicious, as the New Year should be.

 

Dates Dipped in Chocolate with Pistachios and Sea Salt

24 dates
1/2 cup dark chocolate chips (I used 60% cacao)
1 tsp coconut oil
1/4 cup pistachios, finely chopped
1 tsp coarse sea salt

Place your dates on a parchment paper lined dish.

In a bowl, melt together chocolate and coconut oil in the microwave.  Put it in for 20 seconds, then stir. Repeat until melted and smooth.

Dip dates into chocolate, then place on parchment paper.  Sprinkle with pistachios and sea salt.  Chill for a few hours, then serve!

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I haven’t had them yet but I bet they’ll go perfect with champagne.

I hope this recipe is indicative of what Foodologie will be in 2015: fun, simple and delicious.

Happy New Year!  I wish you the very best in 2015 and thanks so much for reading!

 

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Peanut Butter and Jelly Smores… and other PB&J Creations

I feel like everyone I talk to had PB&J for lunch as a kid.  I had ham with cream cheese.  PB&J was not a staple in my household growing up.  I’m not even sure my mom kept peanut butter in the house, because she hates it.  Peanut butter is one of those super American things that my mom never got on board with.

But regardless, growing up here, I developed a love of Peanut Butter and Jelly.

To share in the love of Peanut Butter and Jelly, Peanut Butter and Co. sent me and some other bloggers some jars of Peanut Butter and preserves to make some awesome peanut butter and jelly creations.   My jars arrived…

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and I was excited to start!  I had such high hopes.  I started by taking a stab at Peanut Butter and Jelly Sticky Buns.

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Doesn’t that sound awesome?  It was! But the recipe turned out a bit dry (my first time ever making some sort of sticky bun/cinnamon type roll!).  So tweaks are needed.  And sadly, I used so much PB and Seriously Strawberry Jam (it’s seriously delicious), that I had none left to retry the recipe.

Instead of retrying (maybe I will in the future), I decided to try another idea that piqued by interest: Peanut Butter and Jelly Smores.

The ingredients are pretty simple, but this is really the perfect end of summer (early fall) recipe.

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Peanut Butter and Jelly Smores

2 graham crackers

2 large marshmallows

2 heaping tsps Old Fashioned Crunchy Peanut Butter

2 heaping tsp Awesome Apricot Preserves (or other jam of choice) 

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Cut graham crackers in half (so you have 4 pieces total).  Spread 1 tsp of peanut butter on each of two of the graham cracker pieces and 1 tsp of apricot preserves on the remaining two cracker pieces.  Place marshmallow in the peanut butter.  Put under the broiler for a few minutes (about 3 or 4) or until the marshmallow is toasted to the right consistency.  Put the pieces together and enjoy the oozey, gooey deliciousness!

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I wasn’t sure that the PB + Apricot combo would work out well, but it was delicious!   I definitely recommend it!

Let’s be honest, you can’t go wrong with PB&J.  There are so many delicious ways to eat it, like in Pie form!

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What’s your favorite way to eat Peanut Butter and Jelly?  Are you a strict strawberry jam eater or do you branch out to other preserves?

Roasted Cauliflower and Lentil Salad

I’m currently having a bout of I-don’t-want-to-cook.

It’s a chronic syndrome.  I haven’t quite found the cure, but I have a remedy.

The situation is this:  I want to eat healthy meals, but I’m just not in the mood to prepare them.

An unfortunate result of I-don’t-want-to-cook is a desire to eat bad things.  And thus, I also want to eat fatty sandwiches and burgers (because those are cheap and easy to pick up… but really I should mention Del Taco Bean and Cheese burritos because they’re my weakness).  Today, I almost gave in to a fatty sandwich for lunch, because I was too lazy to pack a lunch.  I got a salad at a local spot.  And while it was healthier than the fatty Reuben I also wanted, nothing beats the healthiness of a home-cooked meal.

So the solution to the chronic I-don’t-want-to-cook (or really I-don’t-want-to-do-dishes) is to get a boyfriend who cooks having lots of healthy leftovers.  I’m a fan of cooking in bulk for the week because I always know there will be a day when I don’t feel like cooking so I might as well be prepared.  My most recent creation is perfect for these days.  You can make it on Sunday and it’ll still be good for Thursday, since there’s no meat involved.

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Don’t worry, I didn’t go crazy with photoshop.  I used yellow cauliflower.  That’s why it’s so bright.  I’m currently making this again with purple cauliflower.  I’m going to bet that will look awesome as well.

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So if you’re like me and you’re having an I-don’t-want-to-cook (or do dishes) moment, this is your solution.  Very little work and lots of deliciousness and nutrients.  So get your cauliflower/lentil on…

 

Roasted Cauliflower and Lentil Salad

3/4 cup lentils, dry
1 head cauliflower, chopped
2 tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne
garlic salt, to taste (I used about 1/2 tsp)

1/2 tbsp dijon mustard
2 tbsp red wine vinegar
salt and pepper to taste
1/4 cup chopped cilantro
3 oz goat cheese (optional)

Cook lentils for 20 minutes (or until tender) in boiling water.  While the lentils cook, pre-heat your oven to 400F.  Chop cauliflower, toss with 1 tbsp olive oil, cumin, paprika, cayenne, garlic salt and pepper.  Roast for about 20 minutes, turning occasionally, or until golden and crispy.

Next make dressing.  Whisk together 1 tbsp olive oil, mustard, vinegar and some salt and pepper.  Now combine all ingredients.  Toss together lentils, cauliflower, cilantro, and dressing.  Top with goat cheese and serve!  This recipe will serve 4.

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  Like I said, this recipe is super easy.  It only takes about 5 minutes of prep work.  The rest is pretty much just the oven and stove doing the work.  That means you can watch Orange is the New Black while you wait for it all to be ready, then take 2 minutes and throw it all together. RoastedCauliflowerLentilSalad4

Sounds like a great idea to me.  I have some cauliflower in the oven, now all I need is Netflix.

 

What’s your quick and easy, to-go healthy meal?

Zucchini Noodles with Peanut Sauce and Leek-y Meatballs

I’m going to be honest.  I’m a terrible meatball maker.  I’m also a terrible meatball namer.  They taste great, but generally look horrible and leek-y? I couldn’t come up with something better?

I don’t know how people get their meatballs to be round and beautiful.  Mine end up a little bit like patties, but they taste awesome.

Because they taste awesome, I really can’t complain.  So let me tell you about these (slightly ugly but delicious) meatballs.

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What I love about these meatballs is that the vegetables are still a little bit crunchy, so they have a great texture.  But what I REALLY love is the peanut sauce that went with it.  I intended to make Italian flavored meatballs with added leeks, but then I tried them and they reminded me of potsticker filling, so I decided to go for an Asian twist.  And thus peanut sauce was necessary.  Peanut Sauce is the perfect addition.  I’m totally into it.    

 

The other magical part of this meal is that it’s almost paleo and 100% healthy.  The paleo part doesn’t really matter to me, but the healthy part does.  I’m always looking for great-tasting healthy recipes, that’s why I’m such a big fan of this.  That said, if the paleo part matters to you, use almond butter or sunflower butter in place of peanut butter and it’s 100% paleo! ZucchiniPeanutNoodles4

Zucchini Noodles with Peanut Sauce and Leek-y Meatballs

6 zucchinis, spiralized or julienned
1 lb lean ground turkey
1/2 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 leek (white part only), finely chopped
1 garlic clove, finely chopped
1 egg
salt and pepper to taste
1-2 tbsp olive oil

For Peanut Sauce:

1/4 cup coconut aminos (or low sodium soy sauce, if paleo doesn’t matter to you)
1-4 tbsp water*
1/4 cup natural peanut butter (or sunflower seed butter or almond butter if you want to make it paleo)
juice of 1 lime
2 tbsp rice vinegar
1 tbsp fish sauce
1 small knob of fresh ginger (about 1 inch, about 1 tbsp)
1 tsp sriracha, or more to taste (optional)

 

Make meat balls.  Combine turkey, onion, carrot, celery, garlic, leeks, egg, salt and pepper using your hands.  Roll into 25-30 small balls (a little larger than a walnut).  Heat olive oil in a pan.  Cook meat balls about 10 minutes, turning occasionally until cooked through.  Alternatively, you can bake them at 450F on a parchment paper lined sheet for about 25-30 minutes.  (Note: I made these another time but I caramelized the onions and leeks first and it was awesome.  Just saying… in case you want to try that)

 

Next make peanut sauce.  Combine all ingredients in a blender or food processor.  Blend until well combined. *I’ve made the sauce with 4 tbsp of water, it’s a bit runny, which I like, but if you want it thicker, use less.  You might need to adjust the coconut aminos to make sure it’s not too salty.

 

Toss zucchini noodles with sauce (reserve some extra peanut sauce for drizzling), plate noodles, top with meat balls and drizzle with extra peanut sauce.   Garnish with cilantro and chopped peanuts if you’d like.  If not, just serve and devour.   I’m having a really hard time deciding the serving size for this recipe because I eat massive amounts of vegetables.  This recipe will serve about 4 people, but I got 3 meals out of it with left over meatballs (because I tend to eat more vegetables than meat).

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I’ve made this twice now and loved it both times.  It’s pretty quick and easy, but seriously tasty.  I recommend it, if you’re looking for a tasty meal to add to your healthy dinner rotation.

 

Do you have any awesome meatball-making tips?

Ceviche de Jaiba

I’ve been agonizing over this post for about two weeks now.  I’ve had a million ideas about what to write and none of them seemed to work out.  Instead of agonizing any further, let’s talk about what led up to the amazing recipe I’m going to share with you… It all started with a hike… a 10 mile hike to a bridge where people were bungee jumping.  If you’re in the LA area and have never been to the Bridge to Nowhere, I recommend it.

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Given how NOT graceful I am when it comes to balance, I’m really impressed that I could cross streams on rocks and logs.  I think the hike is medium difficulty, and overall really fun.  It took us about five and a half hours.  On the way back, we were all ready to be done, because it was hot and we ran out of water.  Clearly a bad combo.  Next time, I’m bringing a water filter and a swim suit.  There were tons of little pools in the stream for swimming.  It would have been great to swim given the heat.

That particular day, my legs were sore.  The previous week, I had hurt my arm at crossfit.  While I let it heal, I modified all my workouts to involve only lower body movements.  Basically I just squatted and ran for a week.  Then on Saturday, Allison and I ran.  So by Sunday, my legs were toast.  This hike did them in.  By the end of the hike, all I wanted to do was drink a gallon of water and sit for a bit.  Being the dream boat that he is, Jesse made this:

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I’m going to go ahead and say that this is really his recipe, but I’m sharing it with you because it’s damn delicious.  Gentlemen, make this for your lady.  She will appreciate it.

Ceviche de Jaiba

1lbs imitation crab meat, shredded (or Real Crab meat)
2 tomatoes, diced
1/2 large onion, diced
1/2 cup cilantro, chopped
juice of 4 limes
salt to taste
Avocado and Chips/Tostadas, for serving  

Combine all ingredients in a bowl.  Serve with sliced avocado on a tostada or with chips and cover in hot sauce.  Jesse likes to put ketchup on his too.  That was tasty enough but I was a big fan of the hot sauce.  You can also add fresh sliced jalapeños or habanero peppers for some extra heat.

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This ceviche with a nice cold beer was the BEST post-hike meal.  It’s light and citrus-y, and if made by a nice fella… it’s pretty much everything a girl could ask for.  I can’t wait to go on another hike and eat this again.

What’s your favorite place to hike? How about post-hike meal?

Vegan Fusion Tacos

I don’t know about you, but I love fusion food.  My favorite is some sort of Asian cuisine combined with Latin. Food trucks are particularly good at this.   Kogi is the perfect example.  Their short rib taco is nothing short of amazing.  There’s another food truck around Orange County that has a banh mi taco.  Amazing.

I’m also a big fan of Taco Tuesday.  I wish I took advantage of it more often.  I really wanted to hit up my favorite taco spot today, but then I remembered I should probably save money (and calories).  Instead I made tacos at home with ingredients I already had, and thus this italian-mexican fusion vegan creation was born:

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Vegan Fusion Tacos

1 corn or flour tortilla
2 tbsp avocado pesto hummus
2 artichoke hearts, halved
a few sliced thinly sliced zucchini
1 tsp nutritional yeast (optional)

Heat tortilla.  Spread tortilla with Avocado Pesto Hummus.  Top with artichoke hearts, zucchini slices, then sprinkle with nutritional yeast.  If you want to go crazy, squeeze some extra lemon on top.  You won’t be sorry.  Then devour.

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Note: If you make a full avocado pesto hummus recipe, you should be able to make about 6-8 tacos.

Do you see the fusion in here?  Italian ingredients: Garbanzo beans, Artichoke Hearts, Zucchini, Basil.  Latin/Mexican: Lemon, Avocado, Tortilla.

I think that’s pretty good.

So there you have it.  Tasty vegan dinner, ready in about 10 minutes.  Get your Taco Tuesday on.

Avocado Pesto Hummus

I’m loving the fact that it’s now light out until about 7pm.  What I’m NOT loving is that it’s still dark out when I go to the gym.  There’s nothing less motivating than waking up when it’s still dark out.

So while it’s still light out, I had all these hopes and dreams for magical creations I was going to make after work, photograph, enjoy and blog about.  Then I remembered that more cooking means more washing dishes and that suddenly sounded unappealing.  As much as I wanted to hit up Trader Joe’s for a box of Puffins for dinner, I decided to make something quick and easy.

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And seriously guys, this was all sorts of amazing.  You really need to make this, spread it on toast and stuff your face off.  That’s what I did.  Why should you?

Top 5 Reasons You Need to Make This:

    1. It’s healthy!  Lots of good fats from avocado
    2. It’s vegan! Let’s love the Earth a little bit more and eat less meat (especially if you’re in California.  There’s a drought folks!).  This spread still packs in the protein.  This whole recipe (which serves 4) has about 29g of protein!
    3. It’s crazy delicious.  Seriously.  So good.
    4. Avocado. Enough said.
    5. It’s ready in about 3 minutes, and you’re hungry so what are you waiting for?

BONUS REASON: It’s a great excuse to eat bread, not that you need one. Avocado Pesto Hummus 3

Avocado Pesto Hummus

1 can (15oz) garbanzo beans, drained and rinsed
1 avocado, pitted and peeled
1 clove of garlic
1 tbsp nutritional yeast, heaping
1 small handful of fresh basil leaves (I used about 7 large leaves)
juice of 1 lemon
salt and pepper to taste

Combine all ingredients in a food processor or Vitamix (which is what I used).  Pulse until combined.  I wanted mine a little bit chunky so I didn’t pulse it too long, but if you want it smooth you can do that too.

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Spread on your favorite bread or serve with pita chips or raw veggies and enjoy!

Do you need any more convincing?  I’m not sure how else to tell you this is basically delicious and awesome for you.  Eat it up!

Are you an avocado lover? Please tell me you are!