bread alone

I usually eat a slice of bread every morning. I cover it with creamy (or, when I’m in the mood, crunchy) peanut butter and half of a sliced banana. Latley, however, I’ve been sick of the cheap, poorly made bread I’ve been buying for the past year now.

Last month, I discovered Bread Alone. Believe me when I say I will never eat generic bread again.

Why do I love Bread Alone?

• It’s organic and has VERY minimal ingredients
• It’s local (the bread is baked in New York’s Hudson Valley)
• The bread is baked fresh and never frozen
• The bread is sold at most supermarkets in NYC as well as cafes and farmer’s markets
• You can absolutely taste the quality. You know how corner store bread (even whole wheat) does that thing where you can squeeze it and it condenses into a ball and then it will slowly take “shape” again. Not this bread. It is fluffy and and firm with no added fillers – or whatever the heck is in cheap bread that makes it do that.

It is a little more expensive, I paid about $4.50 for a loaf of whole wheat, compared to $2.50 that I pay for the low quality whole wheat bread. But it’s time to start shelling out more money for things that are important in life. And there is nothing more important than what we eat.

Yo! I just stumbled upon this site and I’m in lurrrve. They have this great post about 25 healthy recipes that require little time and minimal clean up. The site is sponsored by Martha Stewart (not sure how I feel about that) but, still, it has tons of info about green and sustainable living and hundreds of yummy, easy recipes (with good pics too). Plus they stress local, organic, grass fed, wild, seasonal and heirloom in their recipe ingredients. Here are some I will be trying this month (soooo excited!):

goat cheese and raspberries

Whole-Grain Toast with Goat Cheese and Raspberries

We’ve pared it down to the essentials: minimal ingredients, few steps, and a hassle-free cleanup. A great breakfast, lunch, or dinner doesn’t get easier than this. We created these recipes with flexibility in mind. Adjust the quantity of the ingredients depending on the flavors you like best and the number of people you’re serving. Toast sliced whole-grain bread; let cool slightly. Spread with goat cheese, top with berries, mash with a fork.

greek yogurt and veggies

Greek Yogurt and Vegetable Sandwich

Spread a slice of whole-wheat bread with plain Greek yogurt. Add grated carrots, sliced avocado, chopped walnuts, and sunflower sprouts. Drizzle with extra virgin olive oil, season with sea salt and pepper, and top with another slice of bread.

remixed lentil soup

Lentil, Carrot, and Lemon Soup with Fresh Dill

Simmer 3/4 cup French green lentils with 4 chopped carrots, 2 sliced garlic cloves, and 1/2 teaspoon sea salt in water (enough to cover by 2 inches), until tender, about 20 minutes. Stir in juice of 1 lemon, season to taste, and add about 2 tablespoons chopped fresh dill to each bowl before serving. Serves 4.

steamed white salmon

Steamed Wild Salmon with Fresh Herbs and Fennel

Steam skinless wild salmon fillets with fennel wedges in a lightly oiled steamer basket until salmon gives when pressed, about 6 minutes. Stir a mixture of chopped herbs (parsley, basil, tarragon, chives, dill, fennel fronds) with minced shallot, extra-virgin olive oil, and a splash of white-wine vinegar or lemon juice; season to taste. Spoon over fish.

tortillas

Corn Tortillas with Corn, Peppers, and Mashed Beans

Mash pinto or black beans with a pinch of ground cumin and a little olive oil. Saute corn kernels and sliced mixed peppers (hot or sweet) in olive oil with chopped garlic. Toast corn tortillas briefly. Spread bean mash on each tortilla and top with corn and peppers. Top with a sprinkling of cheese if you like.

oh em gee

Heirloom Tomato Sandwich with Herbs and Creamy Tofu Spread

Pat dry 1/2 block extra firm tofu and blend with 3 tablespoons safflower oil, 1 tablespoon extra-virgin olive oil, and 2 tablespoons lemon juice; season to taste. Spread onto sliced whole-grain bread and add tomato slices. Top with a handful of herbs, such as parsley, basil, chives, and cilantro. Season with sea salt.

**UPDATE**

I made the Corn Tortillas with Corn, Peppers, and Mashed Beans. Super delish and easy. I sprinkled fresh chopped oregano on top.

i did it!

I know this is tacky, but that is not a picture of the hummus I made. I got it from the Internet. But I swear mine looked just like this.

They say the way to a man’s heart is through the kitchen (or whatever), well same thing goes for my friends. If you know how to cook, I will be your BFF for life! This weekend we had a potluck/surprise birthday party for my girl. Everyone brought amazing healthy food (mostly vegan, all gluten free). I’m getting hungry just looking at the pics.

Here’s what we had:

• BAKED plantains (what a concept! All she did was chop them and toss them in the oven.)
• Steamed shrimp with bomb seasoning (still waiting for that recipe…)
• Cilantro rice (I brought that one. Recipe here.)
• Grilled veggies (me again thanks to my new cast iron grill.)
• Garbanzo bean salad (recipe below)
• Corn Tortillas (we used them as shells for the grilled veggies. Instead of frying them she heated them up in a saucepan – they browned without any oil.)
• Another veggie dish (first photo)
• Candy via a pinata (Yippie!)
• Wine!

Garbanzo Bean Recipe via my girl MOPLX

• 1 Can of Garbanzo Beans
• a couple spoonfuls from TJ’s “Corn and Chile, Tomatoless Salsa”
• chopped red onions
• chopped orange bell pepper
• some chopped cilantro
• a squirt of half a lime
• a squirt of canola oil (EVOO would prob be better but I ran out)
• a squirt of apple cider vinegar
• a sprinkle of ground black pepper
• a sprinkle of curry powder

To. Die. For.

On Monday I got a surprise delivery via UPS from Ash. I ripped open the package to discover a nice and heavy cast iron grill.

Last time I visited Ash in Cali I noticed her grilling veggies on one and commented about how I needed to get one of my own (thanks again!).

Yesterday I tested it out by making asparagus. Oh Em Eff Gee. All I had to do was wash them, rub them in a little Olive Oil, and sprinkle on some salt and pepper. They tasted like they were straight from a backyard BBQ. Tonight I am going to grill some onions and peppers and then make Ash’s cilantro rice recipe.

Also, a few things you should know re: cleaning the grill. DON’T USE SOAP. I did (oops!) and then read the package afterwards, which specifically said soap is a no-no. You also want to rinse it after you use it in warm water – and then wipe it down. I would recommend buying grilling spray instead of using oil to cook. Less mess and less fat.

I don’t like chocolate. Never have, never will. I’m the kinda person who can have chocolate in the house for MONTHS and never even touch it (meanwhile dangle a piece of licorice in front of me and your freakin’ fingers will get bitten off). I don’t really like rich sweets. Ixnay on the cake, non-fruit based pies, ice cream, cookies, all of it.

Me studying biochem when it was warm enough to sit in the grass without getting frostbite.

For the past year, I have been taking prerequisites to get into an M.S. in Nutrition graduate program (Ash has too, but in her case it is a Nursing program). I’m happy to say that this semester we are officially graduate students. This was the first week of school, and I have finally gotten a chance to go to all of my classes.

For someone who loveeeeess food and everything food related, being in school studying food all day seriously feels like a dream come true. Yes, I had to bust my a** in physiology, chemistry, biochemistry, and now organic chemistry (help!), but I am finally getting a chance to take some of the fun classes.

Here is my spring line up:

1. Food Science + Lab: In this class we get to talk about the chemistry behind food (why does adding salt to a grapefruit make it less sour? An acid-base balance chemical reaction). This class also includes a lab where I get my own mini kitchen (well, with a lab partner) and get to cook EV-ER-Y-THING you can think of throughout the semester – then eat it. Can you say heaven?

2. Developmental Nutrition: This class covers the effects of nutritional factors on development from prenatal growth to adolescence. Topics include: placental transport of nutrients, causes of congenital defects, breast feeding vs. bottle feeding, factors affecting rate of growth and age at puberty, effects of nutritional deficiencies and excesses, and the relationship of nutrients to morphogenetic or biochemical processes. Right now we are covering the anatomy of a pregnant woman/embryo. A jackpot for anyone who likes watching baby delivery shows!

3. Recent Developments in Foods: This class is a true gem. I was actually supposed to take another class, but my classmate told me about the suggested reading list (*see below) and I couldn’t resist. Anyone down with Michael Pollan is down with me. In this class we will review and evaluate recent trends, issues, research in product development, food processing and distribution. Basically we talk about food politics, community garden movements, the creation of the modern supermarket, etc.

4. Organic Chemistry + Lab: Yeah, chemistry can suck, but it only sucks because it’s difficult and takes time to understand. Once it starts to click (if ever) it’s kinda cool in a score!-I-just-solved-the-unsolved-mystery kinda way. Plus I come from a journalism background, and consider myself a creative-ish type, so it is nice to be challenged to use a completely different part of my brain. Being able to explain the chemical reactions in glycolysis, gluconeogenesis, pyruvate dehydrogenase complex, cholesterol biosynthesis, and the glycerol phosphate shuttle is sorta fun. Seriously.

The point is: School is cool! And I am glad to be here (until midterms start).

Anyone heard of Real Health Magazine? Real Health is a Black wellness magazine that covers health, nutrition and everything in between. I’m always excited to get their e-newsletter in my inbox because every article catches my attention. What I love about RH is that the articles give you a very quick breakdown on the study/issue, not a 20-page snoozer on the history of yeast.

Here are some of my favs this week (and shout out to my friend Kat, who I just noticed wrote some of these articles!)

Healthy Eating on a Shoestring Budget: Let’s get right to the point: Despite the negative rumors, you can enjoy a healthy, delicious and satisfying relationship with food even during this economic crunch.

Food Fight! Most nutrients work well in pairs, but some refuse to play nice, according to Harvard University researchers.

Label Liability Does calling HIV a “black disease” help us or hurt us?

I just wanted to share a photo of this little piece of heaven. This was the BEST red velvet cupcake I have ever had in my life. I copped a box from a vendor at the B.A.M. Arts Festival (in Brooklyn) to bring to a friend’s birthday celebration. They were a hit! Perfect texture. Perfect size. Perfect icing. Rare combo, but if you can get your hands on one, your taste buds will never be the same. 

A couple a weeks ago, I wrote this post about how I scoured the earth looking for my favorite hot chili sauce. Looks like The Times has discovered it as well. Check out the long feature they wrote about it here. High five NYT!