Foodie Friday

Happy Friday Friends!

Phil and I are excited for our special guests this weekend…Joe & Ashley April are in town! We have the pleasure of sharing Joe’s 31st birthday with them, showing the ‘other Aprils’ around San Francisco. I love when anyone comes to visit because its an excuse for us to explore and check out this incredible city. We have a few reservations so I’m not sure how much cooking I’ll be doing but if you’re cooking this weekend & want to keep it light, try today’s Foodie Friday pick, zucchini ribbon pasta & veggies w/basil & parmesan.

Zucchini Ribbon Pasta & VeggiesIMG_1013

  • 1/2 sm. carton of cherry tomatoes
  • 1/2 bunch of asparagus – trimmed
  • 1/2 pint mushrooms – sliced
  • 1 sm. yellow onion
  • 2 cloves garlic
  • 3 medium zucchini – sliced into thin ribbons
  • 1-2 tbsp parmesan cheese – grated
  •  basil for garnish
  • EVOO
  • Salt, Pepper, Red Pepper Flakes

Preheat Oven 425. Dice onion & mince garlic. Prep cherry tomatoes, trimmed asparagus, and mushrooms to roast in the oven by tossing in a tablespoon of EVOO, salt & pepper. Spread veggies out on roasting pan and pop into the oven for about 10-15 minutes or until the cherry tomatoes blister, the asparagus starts to brown, & the the mushrooms edges darken. While they cook, place a large sauté pan on medium heat w/EVOO & add red pepper flakes. Once oil is hot add the onions & garlic – cook until translucent & season with salt & pepper. Add zucchini to the pan and toss in with the onions, garlic, pepper flakes, & oil in the pan. Allow the zucchini to cook for a few minutes but not until translucent…toss with roasted veggies, finish with grated cheese, basil and a drizzle of truffle oil or EVOO.

I’m not going to lie and say it tastes like pasta because it doesn’t, hahaha, but it does taste delicious and is a fabulous way to get a lot of extra nutrients & hydration in your diet. You can get creative and change up the veggies, herbs, add lemon, etc.. and still have a wonderfully nutritious meal.

 

’til next time, keep smiling! 🙂

 

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Foodie Friday

Happy Friday!

This weekend is going to be a doozy and we’re prepared with awesome food and bundles of warm clothing to keep us from freezing our faces off on the mountain!

Today’s Foodie Friday post is dedicated to a   Tahoe inspired pizza/flatbread! We’ve been snagging lunch at this restaurant mid-mountain and they have really awesome daily flatbreads….this was one from about a month ago that I had to recreate/put my own spin on. image

Goat Cheese, Sweet Potato, Fennel, Pear, & Arugula Flatbread

  1. Whole Wheat Pizza Dough
  2. 1 Pear
  3. 1  Fennel Bulb
  4. 1 block herbed goat cheese
  5. 1/2 Sweet Potato (sliced thin)
  6. 3-4 tbsp EVOO
  7. Sm. Bunch Arugula

Preheat the oven to 475 and prep your toppings. Slice pears, sweet potatoes, and fennel with a mandolin set at thin as possible. Soften goat cheese with EVOO. Roll out pizza dough and spray pizza stone with EVOO. Spread goat cheese over pizza dough, add toppings (except arugula) and place pizza in the oven for 15min or until the toppings start to brown and the crust curls slightly at the edges.

I think pizzas/flatbreads are the perfect, easy, weeknight meal that tastes deliciously comforting but doesn’t break the calorie bank. In fact, I might whip up my own version of the fig and carmelized onion pizza (from Plated) tonight!

’til next time, keep smiling! 🙂

Foodie Friday

Happy First Friday Friends!

image.jpgPhil and I are skipping the mountains this weekend for a little alone time and some R&R. Phil is returning from his business trip this evening so its the perfect excuse for the two of us to curl up with a nice bottle of wine and chill. I am taking on more classes starting next week so I’m really trying to mentally & physically prepare for the shift. It’s a good thing I know just what to do.image For me, there is no better way to prepare than to take the best possible care of myself…which includes fueling up for success! Thanks to Plated, that’s no problem, and since its the beginning of the month, 3 more delicious meals are about to arrive on my doorstep. I don’t know if I am going to make a change to try another delivery service anytime soon, just because I don’t think the meals are quite as healthy but I am still doing my research!imageFor now, I am diving in fork first to these delicious dishes and I encourage you to give Plated a try! This box includes whole wheat flatbread w/mission figs, caramelized onions, & teleggio, red lentil daal, smokey eggplant & garlic naan, and salmon ginger cakes w/soba noodles & winter vegetables. Include your email in the comments below and I will send you a free box to try!

’til next time, keep smiling! 🙂

Foodie Friday

Welcome to the weekend!

I think I’m so excited for this weekend that I totally forgot to post today…whoops!! Not that we are going to be doing anything particularly exciting but I get to tackle the mountain again and I’m feeling like a need to redeem myself!

But since this is Foodie Friday you probably want to here about food, haha, so let’s get on with it, shall we? Today’s post is actually an easy sauce or marinade that we’ll be using tonight in our shrimp tacos, Chimmicurri sauce.

I have no idea why it’s taken me so long to try my hand at this herbaceous delight but I can guarantee it will be a household staple for the April’s moving forward.

image

Chimmicurri Sauce

  • 1 bunch parsley
  • 1 bunch cilantro
  •  2 limes (juiced)
  • 2 jalapeños (sort of seeded)
  • 3 cloves garlic
  • 1 shallot
  • 1/4 red wine vinegar
  • 1/2 cup olive oil
  • salt & pepper

Combine all ingredients in a blender, pulse until well combined & store in an air tight container in your refrigerator. You can use it on just about anything for a burst of bright fresh flavor!

 

’til next time, keep smiling! 🙂

Foodie Friday

Happy Friday Friends!IMG_0696.JPG

IMG_0694

While the rain has been coming down here in SF, the snow has been falling in Tahoe and I can not wait to hit the mountain this weekend! Phil and I are heading up to celebrate a friends birthday so the house is going to be packed – which means lots of eating, drinking, and general ridiculousness in addition to skiing! Before we go, I wanted to share this month’s Foodie Friday restaurant feature, Top of the Mark. You may recall Phil and I enjoyed a wonderful Valentine’s Day brunch there last weekend, and it was so good I had to share. IMG_0695.JPGWhile some locals may say this is a bit of a tourist thing, I would disagree – from the food, to the service, to the view, everything was wonderful! Top of the Mark is located on the top floor of the Mark Hopkins Intercontinental Hotel in Nob Hill and boasts unparalleled views of San Francisco. Phil and I took our time and coursed out our meal, sipping some delicious California sparkling and taking in the city scape…talk about relaxing.IMG_0693Especially since we moved to San Francisco we try to make our dining out experiences special…back home we went out to eat 5-6 times a month but with the higher cost of living out here, we’ve cut that back to about 1-2 a month. Since we don’t do it as much we try to go places we haven’t tried, make each experience unique, and use food as a way to get to know our new city a little better. If you’re an SF local or if you’re just visiting, you’ve got to check out brunch at Top of the Mark or even just pop into their bar – you won’t be disappointed!

 

’til next time, keep smiling! 🙂

Foodie Friday

Happy Valentine’s Weekend Lovers!

I ho12002928_10207658248477136_945958856807416547_npe everyone is excited for a romantic weekend, haha!! Of course, I am kicking things off with a lovely evening of FREE yoga and exclusive shopping! That’s right, tonight is the night I teach at HAVEN collective yoga’s trunk show hosted by the beautiful & talented Jacqueline Palmer. I am so excited to slip into their amazing contour leggings and share my offering with the Bay Area beauties in attendance. But enough about that, today’s Foodie Friday is sort of a Valentine’s themed because I made this recipe specially for my handsome husband. He asked me to pick up some zucchini bread ingredients earlier this week and they sort of just sat there. So I took the hit, haha, and got to work concocting a healthy but still delicious zucchini muffin for us both to enjoy this weekend & coming week.IMG_0651Just like everything I make, this still needs some tweaking, but certainly good enough to share as is…I present:

Zucchini Muffins w/PecansIMG_0648

  • 2 scant cups whole wheat flour (sifted twice)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 pinch nutmeg
  • 2 eggs (or egg substitute)
  • 1/3 cup sugar
  • 1/4 cup honey (heavy measure)
  • 1/2 cup 2% plain greek yogurt
  • 1 tsp vanilla
  • 2 zucchini grated and squeezed of excess moisture
  • 6 tbsp coconut oil
  • 1 cup chopped pecans

Heat oven to 325. Mix flour, baking soda, baking powder, salt, and cinnamon together in large bowl. In separate bowl, combine eggs, yogurt, honey, oil, sugar, vanilla, and zucchini and whisk until well mixed. Add wet to dry and fold all the ingredients together until uniform. Then add the pecans, spoon into cupcake tin (lined, sprayed, and filled 1/2 – 3/4), and bake on center rack for 14 minutes.IMG_0650I was definitely skeptical at first but I must admit, I could become addicted to these moist, delicious, little wonders!! I hope you and yours find yourselves inspired to get creative with some of your favorite treats this weekend!!

 

’til next time, keep smiling! 🙂

 

Foodie Friday

Happy Friday!

hero_Root_Vegetable_Chili_with_Cheesy_Cornbread_HEROIt’s Super Bowl 50 weekend here in San Francisco and we’re getting the heck out of here! Phil and I are heading to our ski share on North Lake Tahoe for some sunny ski weather, time with friends, and a weekend away from the chaos!hero_White_Pizza_with_Sriracha_Buffalo_Chicken_and_Creamy_Ranch_0079_1Along for the ride are some awesome Plated meals to keep us warm and full of energy as we cruise the slopes of Squaw. That’s right, it’s the first Friday of the month so it’s a Plated inspired Foodie Friday! I am super excited to make some root vegetable chili with corn bread, and Phil is excited to dive into buffalo chicken pizza come game time! Since we’ll be sharing with friends I’m trying to make everything more ‘appetizer-ish’ so I’ll be turning the black bean burritos into more of a dip & chips situation.hero_Black_Bean_Burritos_with_Guacamole_0044_1I love getting a delicious box of fresh ingredients delivered on the day I choose. There are a lot of options out there but since Plated lets you truly customize your meal options, I can swap meat, veggie, and fish choices whenever. Also, I can skip weeks or cancel anytime which is perfect since it’s a treat once a month for us. If you’re interested in trying it out, comment below with your email address and Plated will send you a box for free (well, technically I’ll  email you a voucher for a free box but you get the idea!)!

 

’til next time, keep smiling! 🙂