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@fromtheathleteskitchen
Aguas Frescas
I made a batch of this absolutely delicious, light and refreshing drink last weekend in honor of Cinco de Mayo, not to mention the first 80+ degree day of the year (bring it on), and I couldn’t get enough of it! When I first saw the watermelon and lime based recipe, I figured it’d be a few weeks until we could try it. But to my surprise and delight, the grocery store was teaming with…
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Monday Make-Ahead with Quinoa and Eggs
Monday Make-Ahead with Quinoa and Eggs
This morning, the Monday Make-Ahead resolution came in particularly handy as Paul had to be out the door at 5:30 am to catch a flight. Which meant that not only did this week’s make-ahead have to be especially fast, it had to be one in which the finishing touches were exaggeratedly obvious as I was not stringing together coherent sentences while prepping said breakfast.
Two things I love about…
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Double Chocolate Mexican Wedding Cookies
Double Chocolate Mexican Wedding Cookies
Is it just me or are the weeks flying by now that it’s Spring? May 1st already!! This First Friday feels a little more special since the the two are aligned, PLUS there is a very fun excuse for making all things Mexican-inspired in early May. (As you may already know we’ve been working through a mini-Mexicican Appreciation Month around here.)
For these First Friday Cookies I tweaked the Doubl…
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Mushroom & Swiss-Chard Quesadillas
Mushroom & Swiss-Chard Quesadillas
A second week-day friendly, healthy & satiating lunch or supper, in honor of our Mini-Mexican Appreciation Month, is here to stay in our rotation. These quesadillas are perfect – not overly cheesy, pick-upable (thanks to cooking the filling separately, to avoid a floppy, soppy mess), veggie packed and topped with lean protein via Greek yogurt. The play of textures between the crunchy, baked…
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Perfect Black Bean Burgers & Traditional Guacamole
Perfect Black Bean Burgers & Traditional Guacamole
Several winters ago, we decided to branch out cooking-wise with the goal of both experiencing new flavors as well as learning certain anchors and techniques partial to a specific cuisine. The deal was that anytime we’d be making more than a five-minute serving of sustenance, we would cook the chosen cuisine. Our aim was to spend a month on one cuisine and then move onto another. To be honest…
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Raspberry Sunflower Smoothie
I can’t stop with the micro greens lately! This smoothie makes delicious use of them. It’s raspberry – mango base compliments the earthier flavor of Sunflower micros perfectly, creating a subtly sweet nutritional powerhouse.
Time: 5-7 minutes
Hands-On Time: 5-7 minutes
Kitchen Equipment: Blender, rubber spatula, spoon, glass
Servings: 1 – Can easily be doubled
Ingredients:
– 1/2 Ripe Banana
–…
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Paul's Perfect Poached Eggs
Paul’s Perfect Poached Eggs
Aren’t poached eggs just the best at times? It’s amazing that what’s one of the simplest of dishes – an egg boiled in water – can be so comforting, satisfying, delicious and nutritious all at once. We buy them by the dozen for a few dollars, but are also willing to shell out multiples of that sum if the mood for eggs strikes us while out for brunch. It does seem like the ones we order in…
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Potage Parmentier avec Micro Verts (Potato Leek Soup with Micro Greens)
Potage Parmentier avec Micro Verts (Potato Leek Soup with Micro Greens)
Because leeks are locally available over the winter through early spring, I have been wanting to try the classic soup Potage Parmentier, aka Potato Leek soup, before it’s time for new seasonals. Finally, I did. This soup was really fun to make because I took the liberty of making some updates to the classic recipe.
Some variations of Potato Leek Soup actually call for water and heavy cream,…
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Green smoothies have quickly become a regular part of our routine, (here are two that we love) so much so that it’s already time to shake things up a bit in the ingredients department. Which is why I’m so glad to have begun to learn about the super-high nutritional content found in micro-greens, the teeny leaves found in the produce section next to the lettuce. They are often confused with sprouts, and understandably so – while the name seems to indicate the opposite, sprouts have not yet begun to bear their leaves. Micro-greens on the other hand have, and while many look the same, each delivers a very different flavor, just like their more grown up counterparts. And just like ‘adult’ greens, each micro-green carries a different nutritional profile.
Usually, I think of micro-greens as the perfect finishing touch on a dish – they enliven soups and sandwiches with both a delicacy and a punch. However, upon learning about the high protein content in Sunflower micro-greens, I realized that they’d be the perfect addition to round out our green smoothies. This one continues to use the tropical fruit that’s in now in season, which seems to be a perfect balance to various greens.
Time: 5-15 minutes, depending on chopped fruit
Hands-On Time: Same
Kitchen Equipment: Blender, Measuring Cups, Sharp Knife & Cutting Board
Servings: 1
Ingredients:
– 1 Cup Fresh Pineapple Chunks
– 1 Champagne Mango
– 1 & 1/2 Cups Kale, preferably frozen
– 1/2 Cup Sunflower Micro-greens (I used Good Water Farms’ brand, found at Wholefoods)
– 1/2 Cup Coconut Water
Steps:
– Adding fruit first, place all ingredients in a blender.
– Start blender on a low speed, then increase to higher speed to throughly puree all greens.
– Serve in a large glass & garnish with a slice of mango & a Sunflower micro-green.
Here’s to your health!
Sunshine in a Cup Green smoothies have quickly become a regular part of our routine, (here are two that we love…
Chocolatey Chia Pudding with Strawberries & Hazelnuts
Chocolatey Chia Pudding with Strawberries & Hazelnuts
Monday morning again, which means we’re talking make-ahead breakfasts to start the week off strong. Here we have Overnight Chia Pudding, which from a combinations standpoint is similar to Overnight Oats in that the sky’s the limit in terms of mix-ins. This breakfast bowl is inspired by Nutella, purveyors of one of my favorite combos – chocolate/hazelnut – yet this version is free of refined…
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Pasta with Sausage & Double Broccoli Rabe
Pasta with Sausage & Double Broccoli Rabe
Exciting news here, I am soon to be working with one a great restaurant that happens to be in my neighborhood on a feature to appear in print! I’m currently working with the same publisher on a few digital projects, but the print piece will be a first for me and having wanted to be a magazine contributor since high school, I am really excited. I can’t wait to share the feature once it’s…
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Papaya Blueberry Smoothie or, Introducing Bee Pollen
Papaya Blueberry Smoothie or, Introducing Bee Pollen
There are two things going on here:
1.) A delicious cleansing smoothie made with papaya, frozen blueberries, lime juice and tart cherry puree that’s such a great way to start the day. It’s refreshing and very light, and is a great accompaniment to say a Raspberry-Lemon Muffin with almond butter or your favorite breakfast routine.
To make the smoothie, blend:
– 1/2 Fresh Papaya, de-seeded and…
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Deconstructed Pita Pocket with Greek Chicken Salad
Deconstructed Pita Pocket with Greek Chicken Salad
It’s the best when a bunch of separately accumulated ingredients come together into a fantastic meal you didn’t even know was waiting, which is exactly how this deconstructed pita pocket started. It was an abundance of dill that specifically lead to this what’s-in-the-fridge lunch. A large bunch of it lay in the veggie this morning, passed over all weekend for the other herbs nearby. The…
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Make Ahead Monday: Raspberry-Lemon Muffins
Make Ahead Monday: Raspberry-Lemon Muffins
While loving all the make-ahead bowls that have been devoured on Mondays lately, I stared to miss baking! It can feel like Fall is the time to really dive into the baked goods, and for obvious reasons. Still I love a muffin (on Monday and for the rest of the week) and really who among us doesn’t? I wanted to make a version suited for spring, but being that we’re between growing seasons –…
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Southwest Turkey Burgers with Mango-Chili Guac
Southwest Turkey Burgers with Mango-Chili Guac
Oh man is this a good combo! It originated about a week ago, when I was making guacamole on our aforementioned family ski trip. As I worked through the early prep – chopping garlic and onion, Paul handed me a Fresno chili to include. Hmm, delicious, but perhaps a little to much heat for a range of tastes… Adding the pepper was a good idea though, flavorful and pretty, and the antidote to its…
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Deviled Eggs Take One
Deviled Eggs Take One
Deviled Eggs may be the easiest Hors d’oeuver in the known universe. They are obviously delicious, and fun because you can make them as fancy or low-key as you wish. They are half make-ahead, since the eggs are hard boiled and may be kept overnight if need be. And because boiling water and adding whole eggs is a mulit-tasking approved step in this recipe, the prep work for Deviled Eggs can…
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Chia Pudding with Champagne Mangos and Tart Cherries
Chia Pudding with Champagne Mangos and Tart Cherries
Another Monday! And this one was the first day back in the kitchen in nine days, as we were away last week, first on a blessed ski trip in Utah with Paul’s family and then in Dallas with my folks for Easter weekend. That said, when we left for the trip I knew the make-ahead Monday breakfast challenge would be my first post back, but I didn’t know what it would entail! I knew it’d probably be…
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