Tag Archives: Food

Mini Quinoa Patties and Cleanse Day 3

It’s day 3 of the cleanse and I feel amazing. My skin is glowing, my tummy is taut and I have so much energy. Just kidding. I feel like shit. The only positive so far is that the detox drink is starting to taste a lot like a jalapeno margarita.

Last week (before I was eating raw vegan) I made these mini quinoa patties. They are so freaking good. I ate them for lunch, dinner and in between lunch and dinner. I highly recommend.

Mini Quinoa Patties (adapted from Super Natural Every Day)

1 1/4 cooked quinoa, at room temperature
2 large eggs, beaten
1/4 teaspoon sea salt
1/4 cup finely chopped fresh chives
1/4 cup grated Parmesan cheese
2 cloves garlic, finely chopped
1/2 cup seasoned whole grain bread crumbs (I used garlic and herb)
1 tablespoon extra-virgin olive oil

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.  Make small patties (around 2 inches in diameter, 1 inch in height), they don’t have to be perfect – just make small balls using your hands then gently flatten.

Heat the oil in a large, heavy skillet over medium-low heat.  Add the patties and cook (covered) for about 10 minutes, or until the bottoms are deeply browned. Flip the patties and cook for 7 minutes, or until golden.


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Cleanse Day 1

I’m cleansing you guys. I scoured the Internet until I found a doable detox program and the Four Elements Cleanse seems doable. I’ll eat high fiber fruits, veggies and grains and drink a mixture of apple cider vinegar, lemon juice and cayenne pepper for the next 7-10 days. Easy peasy. Except I make everything extra difficult for myself. I overindulged this weekend so I’m starting off puffier than usual and craving a pretzel like a mofo.

It’s been three hours. I have a headache. I want a cup of coffee. I’m gagging over the detox drink. I’ll let you know how I’m feeling in a few days. Happy Monday!



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Summer Zucchini Linguine

This might be the easiest dinner I’ve ever thrown together so it’s definitely going to be a staple even though I pretend to swear off carbs Monday through Friday. To lessen my guilt, I go for whole wheat linguine although I’m guessing I’m effed regardless.

Photos via me

Recipe adapted from Sarah Raven’s Fresh from the Garden

2 large zucchini or other summer squash, coarsely grated
2 cloves of garlic
Red pepper flakes (however spicy you like it)
2 tablespoons olive oil
Small pat of butter
Freshly grated Parmesan cheese
Salt and pepper to taste
Any kind of pasta you desire

Place grated zucchini and a pinch of salt in colander and let it hang out while you make the pasta. Heat oil in large pan. Add garlic and red pepper flakes and cook until aromatic (couple of minutes). Add pasta, zucchini, butter, cheese, salt and pepper. Mix well and eat, preferably outdoors with wine.

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Once in a while, I happen upon a blog that I can’t believe exists it’s so good. This was the case yesterday when I discovered Manger. It’s written by Mimi Thorisson, a stunningly beautiful woman of French and Chinese descent who currently resides in the French countryside with her photographer husband, four kids and 14 dogs! She loves to cook and her blog is a curation of her fanciful recipes. Remember when I said I wanted to be Lena. Well I changed my mind. I want to be Mimi. Go get lost in her world!

All photographs by Oddur Thorrison (her husband)


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Easy Summer Recipes

I’ve been cooking. Yay! Nothing fancy, but I lean towards easy as hell and light. I made like 2 lbs of quinoa last week and pretty much ate some variety of it every day. Cumin-scented black beans and quinoa, lemon-scented chickpeas and quinoa, zucchini-scented carrots and quinoa, etc.  Also, I made a pretty divine cauliflower soup that is my favorite go-to recipe in the summer. We eat it with bread and wine much like everything else. Easy as hell recipes below.

Images by moi!

Cumin-scented quinoa and black beans

Quinoa (obviously)
Olive oil
1 onion
A couple cloves of garlic
As much cumin as you can stand (I like about a tablespoon)
1 can of black beans
A few tomatoes
Salt and pepper

Cook giant batch of quinoa according to instructions on box. Heat about one tablespoon olive oil in a pan and saute onions with cumin for a few minutes. Add garlic and cook additional minute. Add beans, quinoa and tomatoes, cover and simmer for a few minutes until beans are heated through. Salt and pepper to taste and garnish with cilantro.

Quinoa and chickpea salad

Quinoa (cold)
3 cloves of garlic
Handful of chives
Some parsley
A few tomatoes
1 can of chickpeas
Olive oil
1 lemon
Salt and pepper

Chop garlic, chives and tomatoes and mix well with cold quinoa in a bowl. Add chickpeas, lemon juice, salt and pepper. Drizzle with olive oil and garnish with parsley. This makes an amazing lunch too!

Cauliflower soup

1 head of cauliflower, chopped
2 small potatoes, peeled and diced into tiny cubes
1 small yellow onion
2 cloves of garlic
2 cloves of shallots
1 cup aged cheddar
1 tblsp olive oil
4 cups vegetable broth
salt and pepper

Saute onions and shallots in olive oil over medium high heat for about two minutes. Add garlic, potatoes and a pinch of salt, cover and cook until potatoes are near tender. Add cauliflower and broth, bring to a boil and simmer for about 10 minutes. Use an immersion blender (or transfer to a regular blender) to puree the soup. Add half a cup of cheese and blend some more. Transfer to bowl, season with pepper, top with cheese and chives and chow down.


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Random Stuff

It’s actually embarrassing how much my life revolves around food and dogs. Good thing I’m secure with myself.

Our weekend was perfectly lazy…BBQ with friends, extra long naps, and two frozen yogurt runs. I even made The Husband watch the latest Twilight movie. We got halfway through it and decided that sleep sounded more appealing than watching Kristen Stewart try to act. How was your weekend?

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My Weekend

Sugar, sugar, sugar, sugar, French fries. It was that kind of weekend. Don’t worry, there was strenuous exercise involved too. I work out hard to eat harder.

Somehow, The Husband convinced me to get on a bicycle (one of those thin-wheeled road bikes with the shoes you have to clip in, you guys). After a rough 18 miles and one small tumble when my legs literally collapsed, there are areas on my person that are still screaming at me. I promised her a Thai massage next weekend!

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First Aid

There was lots of laying around and ingesting liquids this weekend. And not a drop of it contained alcohol. I prioritized my health you guys!

In other news…I started the highly publicized trilogy Fifty Shades of Grey to see what all the hype is about. I’m not far enough in to give a proper review, but I will say, the writing is elementary and hard to stomach. I’m curious, though, how a book categorized under “erotica” made it to the top of the New York Times’ best seller list. Remind me to look up her publicist when I need to market my book.


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I’m chillin’ in my PJs. About to get my coffee and cereal on. Good Friday!

1, 2, 3

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Food and Other Drugs

I was absent yesterday. Here’s what you missed:

  • Huge presentation at work
  • Anxiety
  • Emergency Ativan
  • More work
  • Emergency glass of wine
  • Giant bowl of tortilla soup

You didn’t miss much. Thank God it’s almost Friday!

Vegetarian Tortilla Soup Recipe:

Nonstick vegetable oil spray
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups canned vegetable broth
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes
2/3 cup canned black beans, rinsed, drained
2/3 cup chopped zucchini
1 1/2 tablespoons minced seeded jalapeño chili

Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)

Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.


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