If you’re like me, you probably read the title of this post and thought, “carrot and cantaloupe?” I know it sounds like a very odd combination, but you’re just going to have to trust me on this one.
The inspiration for this Cantaloupe Carrot Smoothie came from a similar juice I had recently. When I saw the ingredients I thought, “that sounds so odd…I have to try it!!” I just love trying weird flavor combinations. I used to play it extremely safe and would only eat ”logical” food pairings or things that sounded “normal.” How limiting! I’ve finally come to realize that some of the best flavor combinations spring from joining unexpected ingredients. No, they’re not always winners–almond butter and mint, anyone? (don’t ask)–but by being a bit more experimental, you might come across something you really love!
So, since I prefer smoothies to juices because they retain much of the fiber that is beneficial to digestion and nutrient absorption, I decided to turn that surprisingly yummy juice into an equally tasty smoothie! Thank goodness for successful kitchen experiments!
For some reason I thought I would have all the free time in the world when I finished my spring semester classes last week. I had pictured myself lounging around on the couch, reading magazines, catching up on movies and TV shows I’ve missed, and cooking non-stop. What the heck was I thinking?! Instead, I’ve been so busy that I’ve hardly had time to make up snacks to grab on the go. My kitchen and my hubby are beginning to feel very neglected.
With a hectic schedule, I find that smoothies and quick meals that can be made in massive quantities and eaten as leftovers have suddenly become my best friends. This Pad Cashew Nut is the perfect example of the latter. In fact, the most difficult part of this dish is waiting for the rice to cook and chopping up the veggies. Aren’t fresh veggies beautiful?: Continue reading →
I’m so excited to officially be on Summer Break (well, at least until my Summer courses begin in June)! This is definitely cause for celebration, and what better way to celebrate than with dessert?!
I’ve had this Raw Vanilla Cheesecake with Rhubarb and Blood Orange Compote on my mind for weeks now, but I haven’t been able to find the time to come up with the recipe. As soon as I was done with finals, I finally decided that it was time to work on this recipe–and I’m so glad I did!
For me, this Quinoa, Beet, and Blood Orange Salad represents what I love most about spring and summer: color!
Although I’m slightly obsessed with roasted beets and would gladly eat them every day, I’ve also recently developed a love for raw beets. While raw beets lack the subtle sweetness that develops in roasted beets as they caramelize in the heat, they possess a wonderfully earthy flavor and crunchy texture that’s just divine in salads. In addition to their flavor and nutritional value (they’re rich in B vitamins, manganese, and antioxidants), red beets also turn everything they touch a beautiful shade of fuchsia. This is bad for clothes and cutting boards, but great for food. (Seriously though, you might want to change into a ratty old t-shirt when it comes time to shred the beets. Consider yourself warned.)
When I was in college, I ate Taco Bell all the time. I mean all the time. Back then, I was poor, lazy, and didn’t think much about my health. Now, well, I’m still poor and I still have a tendency to be lazy, but I’m much more concerned about my health. And let’s face it, while Taco Bell is cheap and easy, the greasy, high-fat foods they offer are not the best if you’re watching your waistline or your cholesterol level.
Since today is a special day–Cinco de Mayo–I thought I would come up with a tasty, Taco-Bell-inspired lunch that is made from healthy ingredients, easy to prepare, won’t break the bank: Mexican Ensalada Pizzas. But first, I thought I would share some of my other favorite Mexican dishes: