To be honest, if my son wasn’t allergic to wheat, dairy, and egg, I’d probably be loading up the shopping cart this weekend with the usual unhealthy Halloween goodies. His allergies have forced me to look for other healthier options, and I’m very thankful for that. I’ll admit that in the past, I’ve read the ingredients on the side of a box and caught my eyes glazing over. You know the kind–a paragraph-long and full of words you can’t pronounce. Words that disguise what the products actually are: full of GMOs (genetically modified organisms), chemicals, preservatives, and artificial colors. Luckily, there are many healthier options out there both for children with food allergies and those wanting to avoid the scarier ingredients.
I peeked in the fridge the other day and realized there were a couple of broccoli heads I had bought on sale–last week sometime. Sigh. I swear, I was going to make some yummy olive oil drizzled, garlicky baked broccoli or chop it up and dip it in hummus as a snack. (I seem to have the best ideas when I’m impulse-buying my way through Whole Foods, but not when I’m staring like a zombie into the fridge at night.)
Rather than suffer the guilt of throwing more uneaten produce in the trash, I decided I’d try a new recipe. This is a simple slow cooker recipe for homemade take-out that keep you from unknowingly eating additives like monosodium glutamate that restaurants will sneak in to make food taste good and keep you addicted. Yeah…I only have room for one addiction, and that’s coffee.
If you’re one of the 83 percent of Americans who drink coffee, you might want to take a closer look at what you’re drinking in the morning. Or throughout the day in many cases. (I’m guilty myself!)
In honor of International Coffee Day, I thought I’d share some quick and easy switches that can make your cup of Joe better for you and your health. Especially if you’re going to be drinking it anyway, you caffeine addict, you.
Even with fall quickly approaching, I’m not concerned. Temperatures in the San Francisco Bay Area are still hitting the 80s (don’t hate!), so I’m carrying on as if summer was in full swing. One of my new favorite recipes–and one I’ve made nearly every week this summer–is Southwest Quinoa. It’s got a bunch of yummy “Southwest” ingredients that give the overall dish both interest and loads of flavor. It’s also a great make-ahead lunch idea, since it can be eaten straight out of the fridge. No microwaving necessary!
Last night Mike and I were able to take a rare opportunity for a date night without the kiddo. We took a cooking class, which was his gift to me for my 30th. Five extra points for not getting me a gag gift, and another 15 for not getting me a last-minute gift. I have to admit, the gift of sharing an experience is much more thoughtful than a new Coach bag. (Which was my go-to, pick-your-own birthday gift in my 20s. Not that I’m complaining.)
We arrived at a beautiful loft in San Francisco, which doubles as a home and the location for First Class Cooking. Our host, Emily, was incredibly thorough and had some great tips for slicing, dicing, blending, and baking our way to an awesomely refreshing summer meal.