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.

 

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.

Manger

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)

 

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
Cilantro

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
chives
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.

 

3 Ingredient Cocktails + 3 Day Weekend = Hells Yeah

Another work week almost complete and I did it without the help of my good friend, red wine. I consider this a major accomplishment and since I like to reward myself for my accomplishments, I’m going to indulge in some serious cocktails this weekend. We’ve already infused our own vodka with strawberries and bought the garnishes and everything. I may even try one of these three-ingredient drinks courtesy of the New York Times. It’s going to be a fabulous extra long weekend friends!

Easy ass cocktail recipes here.

 

Ginger Basil Mocktail

There are only several opportunities in life where you can incorporate the word “mocktail” into your vernacular. I’m taking advantage of it. Last week I hinted at the delightfully refreshing non-alcoholic beverage I enjoyed during Sunday brunch. Sometimes, I like to give my liver a rest and this ginger basil mocktail is a good substitute. The key is to use a really great ginger syrup — my favorite is from Morris Kitchen — and obviously lots of fresh basil. Enjoy yourselves!

Ginger Basil Mocktail Recipe:

handful of fresh basil and mint leaves
½ shot ginger syrup
½-1 shot ginger ale
fresh squeezed lime juice

Place basil in a shaker.  Add  all of the other ingredients and some ice and shake vigorously. Strain into glass filled with crushed ice. Garnish with full basil leaf.

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.

via

 

Black Beans and Quinoa

Remember when I used to cook? I don’t either. I’ve been too busy going to happy hour and lusting after Wangs. Luckily, my angel Irene gave me the shove I needed to put together some ingredients and take pictures. She’s in South America so I attempted South American fare. Visit me at designstILes today to get the goods on this dish.

 

Pumpkin Pancakes

I have yet to exhaust adding pumpkin to everything I eat. It just makes stuff taste better. Especially breakfast stuff like pancakes. Yes, I made pumpkin pancakes and they were almost as good as the ones at IHOP with half the calories I’m sure. I’m proud of myself.

Photos via me

Recipe:

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Chocolate Chip Coffee Cake

I’m on a serious baking spree and my waistline is pretty unhappy about it. My taste buds, however, love me to death right now. This is another high maintenance recipe, but I’m trying really hard to maintain this good relationship with my taste buds. Plus, I don’t like to go outside when it’s cold so hanging out near the oven is kind of my pastime in the winter.

Recipe via