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Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
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A few weeks ago while at the Atlanta Food & Wine Fest I posted a standard Instagram pic that ended up begging the question, where did you get that dress? To people’s surprise my answer was Old Navy. I don’t really know why that’s a surprise as I have numerous Old Navy pieces hanging in my closet that have become staples (like my favorite white jeans), but regardless it seemed to be a surprise. Which in turn made me grab Haley Sheffieldand hit one of my favorite Atlanta spots, Parish Foods & Goods, to capture a few snaps of just how lovely this shift dress really is. So moral of the story, if you haven’t checked out Old Navyin a while I suggest you get to shopping. truly, MKR
*Dress, Old Navy (currently sold out online, but I love THIS one and you can find it in stores) || Sandals, Marni (less expensive version HERE) || Bag, Coach (old) || Necklaces, vintage (blue beaded HERE) || Sunnies, Red’s || Rings, Gorjana Griffin 1 & 2 || Bracelets, Tassel, Julie Vos 1, 2 & 3, Gorjana Griffin || Watch, Cartier || Nail Polish, OPI Alpine Snow
Like many of you, the new year has brought me resolutions that focus on food. But unlike past years, thoughts and goals around food have shifted. Instead of my end game being weight loss, my food goal for 2018 is to be more balanced and mindful of what I eat and how that effects my body and overall health.
As many of you know, I was a vegetarian for seven years. You can read more about that journey here, but long story short 2017 brought the end of vegetarianism for me. At least for now. One of the side effects of that change was that I went on what I’ve termed a “meat bender.” Consuming so much meat not necessarily because I wanted to, but because it was now allowed. And because of this allowance my overall eating habits became MUCH more unhealthy. It’s was now way easier to stop for that fast food burger and fries on the daily basis, unlike before when there was no reason to pull into the drivethru because there was nothing on the menu for me to eat!
And while my “bender,” was an unforeseen, negative side effect, one of the happier side effects of eating meat again is my stomach and intestinal issues have normalized. So now the question becomes how do I keep the good and throw out the bad?ecause while my stomach may be doing better, my 2017 diet wrecked havoc on my sleep, weight, complexion, and energy. Balance of course.
This year I want to restore balance back to my daily diet, and be more mindful about every single thing I’m putting in my body. Consuming foods that fuel my body, and re-focusing on how those foods make me feel. For me that means minimizing my meat, dairy, sugar, alcohol and processed foods intake. Letting vegetables, fruits, and healthy grains be the star of the show again. Getting back to planning out, and cooking my meals. And most importantly, eating for my long-term health and not a number on the scale.
So with this newly restored focus, I’m happy to share my first meal of 2018-a super easy, Quinoa Superfoods Salad. So what are superfoods? According to Live Science, “Superfoods are foods — mostly plant-based but also some fish and dairy — thought to be nutritionally dense and thus good for one’s health. Blueberries, salmon, pomegranates, nuts & seeds, squash, kale and acai are just a few examples of foods that have garnered the “superfood” label. Superfoods have extra-large doses of vitamins and minerals that can help us ward off diseases and live a longer, healthier life. Some of the nutrients that certain superfoods contain include antioxidants, thought to ward off cancer; healthy fats, thought to prevent heart disease; fiber, thought to prevent diabetes and digestive problems; or phytochemicals, the chemicals in plants responsible for deep colors and smells, which can have numerous health benefits.”
All great things scientifically right?! But I don’t really need science to know this Quinoa Superfoods Salad is super. If I’m tuned into my body, I naturally know everything in this salad is great because of how amazing it makes me feel. Chocked full of warm butternut squash flavored with good-for-you cinnamon and turmeric spices, the warm, and spicy squash pairs perfectly with the cool and tart granny smith apples and refreshing pomegranate seeds. Then you know I’ve got to have a little crunch, which I get thanks to pumpkin seeds. While it’s great to use heart-healthy almonds and walnuts in dishes, I love switching it up with pumpkin seeds. I find they still provide that nutty flavor I crave, but don’t overwhelm the dish. Then I topped it with a little goat cheese for that creamy texture and cilantro because I top almost everything with cilantro. You can of course leave these out if you’re one of the cilantro haters and if you’re avoiding dairy…the dish will not suffer.
My Quinoa Superfoods Salad is easily a main dish in itself, but if you’re slowly introducing yourself or your family to superfoods it can also be a side. Plus it’s great the next day, warm or cold!
At the end of the day I know I’ll still have my burgers and fries, but I look forward to enjoying those as a treat and not as a Monday thru Sunday staple. I’d love to know do you have any 2018 goals around food? Truly, MKR
On a large, sprayed or non-stick, roasting pan lay out your butternut squash. Sprinkle with cinnamon, turmeric, cayenne & a pinch or too of salt. Drizzle with olive oil and mix together so squash is well coated. If you want to add more spices, do so now. Place in oven and let roast for 10-15 minutes or until softened and cooked through.
While the squash is roasting cook quinoa per directions, cover and set aside. You want the quinoa warm when you mix up the salad.
Once both the quinoa and squash is complete grab one large bowl or separate bowls. Add in quinoa as the base, then layer with squash, apples, pomegranate seeds, pumpkin seeds, and top with cilantro and cheese if desired.
Add salt to taste, and if you'd like a bit of citrus olive oil. Enjoy!
By Mandy Kellogg Rye @waitingonmartha
Welcome by Waiting on Martha https://waitingonmartha.com/
Out of all the ingredients I use when cooking I would say olive oil is my number one go-to. I literally put it on, and in everything. Vegetables, pasta, salads, marinades, and of course combined with a little balsamic for dipping fresh bread! But for some reason, I hadn’t ventured into baking with olive oil until recently and now the only question I have is why did I wait so long?!
Not only is olive oil good for you, high quality olive oil also has different flavor notes that can work perfectly with certain recipes. Take my latest creation for example: Olive Oil Bundt Cake with a Fresh Citrus Glaze.
For this specific recipe I used Carapelli® Organic Extra Virgin Olive Oil. With olives from the 2016/2017 harvest, Carapelli® Extra Virgin Olive Oil is fresh, earthy, and a little sweet with a fruity yet balanced taste. It not only added that extra flavor note to my bundt cake, but it made it incredibly moist. Plus I was thrilled to find Carapelli® Extra Virgin Olive Oil at my local Publix (in the cooking/spice aisle in case you’re wondering). It’s always a win win when I can get everything I need in one place.
But back to the cake. To add citrus to the cake itself I used a few drops of lemon, lime, and orange essential oil. I’ve tried using actual citrus or citrus zest to the sponge, but I’ve found you can’t control the acid which can often make the cake collapse. And we can’t have a collapsed cake can we?!
The frosting is your classic vanilla glaze kicked up a notch with loads of fresh lemon, lime and orange zest. I prefer not to cover the entire bundt cake in glaze as I don’t want to overwhelm the fresh citrus with too much sugary sweet.
All in all, I could not be happier with how everything turned out. The Carapelli® Extra Virgin Olive Oil brought out the citrus to create the most perfect balance, and quite possibly my favorite cake ever.
Looking to pick up some Carapelli® at your local Publix? Use this Ibotta coupon offer and save on your purchase through November 3rd! Learn more about Carapelli® on their Facebook or Instagram pages. Truly, MKR
1 cup high quality olive oil, I used Carapelli Unfiltered Extra Virgin Olive Oil
1 1/4 teaspoon baking powder
1 pinch of baking soda
1 teaspoon salt
2 drops lemon essential oil
2 drops lime essential oil
For the glaze
4 teaspoons whole milk
1 1/2 cup confectioners sugar, sifted to remove lumps
2 teaspoons vanilla extract
1/2 cup citrus zest (can be any kind of citrus)
Instructions
Preheat oven to 325 degrees and heavily grease your bundt pan and set aside.
In a bowl whisk the sifted flour with the baking powder, baking salt, and salt. Set aside.
In a bowl using an electric mixer beat the eggs with the sugar and citrus essential oils on medium/high speed until smooth. This will take a few minutes.
Slowly beat in the olive oil until creamy, about 3 minutes.
Add the dry ingredients the wet mixture in batches of 3 beating on medium speed until well mixed.
Pour the batter into your bundt can and bake in the center of the oven for about 45-60 minutes or until a toothpick is inserted into the cake and it comes off clean.
While the bundt cake is in the oven make your glaze. Place the sugar in a medium/large mixing bowl and slowly stir in the milk and vanilla a little at a time until through thouroughly mixing the glaze is smooth and not lumpy. Add 1/2 of your zest and reserve the rest for garnishing your cake.
Remove from oven and let cool in the pan on a cooling rack. Cool for 15-20 minutes **this is KEY** then slightly tap the sides before flipping over to reveal your cake.
Let the cake cool completely then ice with citrus glaze and garnish with fresh citrus zest.
By Mandy Kellogg Rye of Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
Photography, Rustic White for Waiting on Martha | This post is in collaboration with Carapelli, a brand we love and adore. All opinions are 100% our own.