Blogger Brunch at Supper

I feel a little late to the game here, since most of the attendees at this weekend's blogger meet-up have already written about their experience, but I'm going to add my two cents anyways! We are one of dozens of local Philly food and drink centric blogs, and while I spend time every day reading some of the others, I've never met any of the faces behind the posts. About a month ago, the face behind La Phemme Phoodie invited me via Twitter to a gathering of fellow bloggers. Unfortunately, J had out-of-town plans for the weekend of the event, but I rolled solo to an afternoon of brunch food, blogtalk, and fun at Supper.

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We've actually blogged previously about brunch at Supper, but I have to say this was a completely different experience. On a side note, Supper is one of my all-time favorite restaurant spaces- a perfect balance between comfortable and upscale, very open and bright, a place I want to spend a lot of time. The blogger crowd remained standing and mingling throughout the event, requiring some fancy footwork of waiters delivering small samples of a number of dishes, along with forks and napkins when necessary. Each passed portion was very generous, giving plenty of bites to savor the great flavors and stuff my stomach.

The owner/chef, Mitch Prensky, graciously produced full-sized versions of each dish we tasted for photographic purposes (and apparently the last lingering bloggers scarfed up these plates as well!). First up for me was the Dock Street Porter Pancakes, or rather, pancake, as the passed version contained one small cake. Thick and doughy, the perfect amount of chew with a nutty flavor (most likely due to the addition of the local brewery's dark porter), the pancake itself fulfilled my weekly requirement of this hearty food. However, the chosen toppings kind of threw me for a loop-- "candied" apples, seemingly just apple slices soaked in an almost dreadfully bright red, sweet sauce, caramel popcorn, and vanilla-flavored foam.



A cool idea? Absolutely. In reality? A little odd. I would have loved this even if the pancake was plain, but couldn't really get down with the mouthstaining sauce. Also, the picture doesn't do this justice- the full-sized version of this dish was enormous. If you are starving and randomly looking for a carnival experience, order these.

The second dish to arrive was one of my favorites, and far out shined the first one. Perhaps rightfully so, as this is one of Supper's most famous brunch choices- the Red Velvet Waffles. A single quarter of rich, faintly chocolaty waffle was topped with a sweet cream cheese mousse, a few slivers of pecans, and the real winner in my book- dried cherries tossed in a deliciously bitter molasses sauce. This sauce served as the "syrup" for the waffles, and was absolutely perfect as a compliment to the sweet bread-y base. The cherries were softened but still retained the flavor and chew of dried cherries that I am admittedly obsessed with. Think I liked this dish? Yeah, I did.



The third plate hit a more savory spot. Named the Dixie Biscuit, the mini-version consisted of a small biscuit stuffed with a bit of scrambled egg, ham, and pimento cheese. I don't have a lot of experience with pimento cheese, but from this taste of it, I can't say I'm a fan. It has a strange texture (and color- nothing edible should be that neon orange) and is on the spicy side; I could have gotten over it and enjoyed the rest of the components, but its overwhelming quantity paired with its overpowering flavor prevented that. Sad, because one of my favorite Southern foods is a flaky, buttery biscuit.



The last two dishes stepped away from breakfast and headed towards lunch- a perfect transition for an afternoon of brunch "snacks." First up- the Supper Burger. Offered at both brunch and dinner, this burger competes for one of the best-in-city spots. Made of an 80/20 ground brisket, the full fat content makes a major splash- both figuratively and literally. The flavor it offers is remarkable, but it's definitely messy to eat. Each bite of my burger left a larger quantity of oozing grease onto the provided napkin. Topped with melted gruyere, caramelized onions, and smoked bacon, this burger is the real deal. At brunchtime, Supper takes it one notch higher by offering it with a fried egg. Our sample was eggless, but I can only imagine the extra touch of richness a runny yolk would add. A solid brioche bun thankfully holds everything together well.





Finally, when I didn't think we could get any more decadent, flavorful, and creative, out came the Supper Dog. This dish is almost indescribable, and I can only say that I'm glad we were eating mini portions because there is no way I could eat more than a few bites of this absolutely over-the-top creation. This is not your average hot dog. This is a huge, fat, housemade, 100% pork shoulder (think delicious piggy flavor) sausage, wrapped in bacon and then deep-fried. Yep, I said it. A thick wedge of toasted, buttery housemade brioche is top-sliced, filled with onions sauteed in barbecue sauce and mustard, and then that deep-fried mound of meat is wedged inside. And THEN topped with sauerkraut. I still can't believe I ate that. However, "ate" should probably be replaced with "deconstructed," as the dog is literally impossible to eat as is- unless you have a mouth the size of a garbage truck, you're going to have to eat this in parts. The dog itself was sinfully delicious, and topped with the crunchy kraut was great breadless. Faced with the remaining bun, I'm glad I didn't give up then- this bread deserves its own spotlight. So basically, go eat this immediately. Just bring a few friends to split it with.



Oh yeah, and it is typically served with fried pickle chips- can you get any better?

Obviously, we all ate very well, many thanks to the owners, Mitch and Jen Prensky- a fantastic duo who together cover both the eats and the service, leaving very little to be desired. It was fun to meet other bloggers, find new blogs to catch up on, and unveil my blogger "identity." But really, for most of us, it's all about the food.

Supper Philly
926 South Street

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Blackbird Pizzeria

Even though A & I were technically still detoxing when we made our first trip to Blackbird Pizzeria, we justified the carb-heavy meal as a post-long-run refuel as well as the fact that everything on the menu is vegan (but, as I previously mentioned, vegan does not always equate to healthy).



While we waited in a short line to place our order, we picked a few things off of the menu that would give us a good taste of everything. We wanted to try a couple types of pizza because all of the "specialty" options sound amazing. However, when you order by the slice, you have to pick from what is currently available, and the only specialty was a fresh out of the oven "nacho" ($3.75/slice). This pizza is covered with a thin layer of sauce, cheddar Daiya cheese, avocado, jalapeno peppers, and small bits of caramelized onion. Let's start with the crust: super thin and floppy underneath all the toppings but with a thick and chewy outer rim- just the way we like it. Even though the pieces are generously sized, the relatively thin crust make them on the "lighter" side- I'd definitely need several pieces to fill me up. Splitting this with A meant only a few bites of pizza with a great ending (the crust! so good!). A few complaints: the toppings were definitely on the meager side. Also, the cheese actually seemed like nacho cheese- really pasty and artificial tasting. Obviously, this is vegan cheese, and it might seem more "real" when it's not super hot and melty. Overall it was decent considering it was vegan, and the crust was legit, but certainly not the best pizza I've ever had.



Since the pizza options were limited, we each picked a sandwich as well. A went with the chickpea salad hoagie ($7), a vegan take on a tuna or egg salad sandwich. All of the sandwiches are made on huge vegan hoagie rolls from Baker Street, which we both loved. The perfect density and softness for a sandwich with a chewy and not too crispy crust. However, the quantity was a bit overwhelming- good for a big appetite or for sharing. The chickpea salad was really creamy, with bits of sweet onion and artichoke. A handful of mixed spring greens and a few thin slices of tomato topped it all off. The flavors were very reminiscent of tuna salad- possibly some type of relish and/or mustard in the mix to spice things up.



As good as A's choice was, we both agreed that my sandwich was the real winner of the meal- the bbq portobello ($7.50). This sandwich started off with a slightly spicy, crunchy coleslaw, providing both texture and moisture. Huge chunks of portobello were encased in a cornmeal crust and fried, giving them a firm outer shell. The mushroom taste was most certainly lost to the other components, but they added a meaty heartiness to the sandwich. Pickled jalapenos kicked up the spice factor, while a sweet and tangy BBQ sauce mellowed things out. Honestly the BBQ was the most prominent flavor, and I prefer my sauce to be more on the vinegary/smoky side of the spectrum. However, with all the other components, I wanted to eat this sandwich forever. Even though it was huge, I only left a tiny nub of sauce-coated bread uneaten.



Of course our eyes are almost always bigger than our stomachs, and we wanted to try the antipasti salad ($7). This salad was more than a meal in and of itself, instead of an appetizer as we had hoped. The environmentally friendly paper container is packed with spring greens and covered with separate piles of toppings. Roasted red pepper strips and marinated eggplant were the more standard toppings- the eggplant was super soft, completely losing the typical tough, starchy texture of raw eggplant. It soaked up a lot of oil from the marinade, and had prominent fennel and vinegar flavors. Seitan was shredded to make "pepperoni"- I think this is what they use in their vegan cheesesteaks. A bit peppery and chewy, it was a good replacement for meat- a little like beef jerky. Tofu was sliced thinly and baked, removing some of the moisture and giving it a texture similar to mozzarella. A creamy lemon-peppercorn vinaigrette tied everything together, though we really only added it to the greens- the toppings are good eaten as you would eat true antipasti. We both found it a bit strange that they didn't take advantage of other vegetarian options: olives, pepperoncinis, artichoke hearts, mushrooms, etc., but they provided a creative salad with vegan ingredients they already had on hand for other menu items.



Obviously with all of this food we left completely satisfied (almost to food coma status), and we were really pleased with the meal. Similar to our experience at Horizons, the creativity of the menu items while maintaining 100% vegan standards was impressive. Though we only tried one type of pizza, we preferred the sandwich options- perhaps we just need to try a more typical slice. Blackbird also offers a pretty large array of vegan dessert options, which I think they source from somewhere else. The atmosphere is notable- a fun hangout with art on the walls and a stellar music selection. Cozy without being cramped, with seating available for groups large and small.

Blackbird Pizzeria
507 S. 6th Street

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Rustic Pear Tartlets

I have a problem with certain fruits; I can't tolerate them once they reach a certain ripeness. Banana has a few small brown spots? It's going in the freezer (they're great for smoothies). Canteloupe is wrinkly and sickly sweet? Same deal. Unfortunately, I doubt frozen pears are any good, so I found myself in a tough spot when I realized my week-old pears were past my definition of "too ripe." Not wanting them to go to waste, I started browsing for recipes for a pear tart- I figured once cooked down, the high sugar content of the ripe fruit would be perfect as a dessert.

I used this recipe to get a handle on the basics, but of course used my baker's creative license.

Rustic Pear Tartlets
Makes 4-5 3" Tarts, or 1 9" Tart

For the crust:
3/4 c. whole wheat flour
3/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
4 Tbsp. cold butter
7 Tbsp. milk

Start the dough for the crust before you worry about the pears themselves-- this is the part that will take the longest. First, combine the first five ingredients in a small bowl. Use of heart shaped measuring spoons highly recommended.

(Side note: We just acquired a DSLR camera, so we're.. learning.)



Cut the cold butter into small cubes and work into the flour with your hands/two butter knives/food processor. Once well incorporated, add the milk and stir until the dough comes together- you'll probably have to knead some of that flour in with your hands. Add another splash of milk if it seems too dry. Refrigerate the ball of dough while you proceed with the filling.



For the filling you will need:

3 ripe pears
3 Tbsp. sugar
1 Tbsp. brown sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1 Tbsp. almond extract
1.5 Tbsp. lemon juice
1 Tbsp. butter
1 tsp. cornstarch

First, peel, core, and dice your pears. Combine with the next six ingredients (through lemon juice) and mix well.





Melt the butter over medium-heat (any skillet or saucepan will do). Add the pear mixture and gently simmer and stir until the sugars have caramelized and the pears have reached a chunky apple-sauce like consistency (should take 8-10 minutes).

Before

After

Once the pears have softened, the sauce needs to be thickened so that you don't end up with soggy tarts. I simply sprinkled cornstarch from the box right over the mix- about a teaspoon total. However, I'd highly recommend passing the cornstarch through a sieve before adding it to the pan; once it hits the liquid, any clumps are difficult to disperse. Give it a stir and continue simmering for 1-2 minutes; if the sauce isn't thickening, add another 1/2 teaspoon. Remove from heat.

At this point, if your dough has been in the refrigerator for half an hour, it will be ready for the next step. Heat your oven to 375 degrees. Remove dough from the fridge and prepare a spot to roll it out- either a lightly floured counter or a Silpat will work. The ultimate thickness of your dough depends on your own preference and how many tartlets you would like to make- I produced four small tarts but had a good chunk of dough leftover, so easily could have rolled it thinner to make five or even six tarts. Use your tart pan to mark an approximate perimeter and cut a circle about an inch around that. If you don't have mini-tart pans, you could use a large tart pan or even a pie plate.



Carefully move the circle of dough into the buttered tart pan, pressing into the bottom and sides. Continue with the remaining dough, re-rolling if necessary. Nothing has to be perfect here-- remember, we're going for "rustic." Prick the bottom layer with a fork multiple times to prevent bubbling during baking and place on a baking sheet.



Bake for 8-10 minutes; enough to firm up the crust but not to the point of browning. Remove from the oven and spoon your prepared pear mixture into the crusts. You could also make a streusel topping or add an additional layer of pastry to produce more of a mini-pie, but I rolled with the simple version.



Bake for an additional 8-10 minutes, until the pear mixture is bubbling and the crust is lightly browned. These are best served warm- I made them in advance and re-warmed them in the oven for five minutes before serving. These share many traits with apple pie- same spicy aroma and comforting appearance, but the pear flavor is quite pronounced. The soft, buttery shell is a perfect edible container for the filling. These would be great for a dinner party (easy to make ahead of time) and they have a touch of sophistication with very little effort. It would also be simple to modify with whatever over-ripe fruit you find yourself with- strawberries, cherries, apples, or peaches would all work well with a few slight recipe tweaks.

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Detox Recap: Part 2

The second half of our week-long detox was just as fun and delicious as the first half. I found that I was often a bit hungrier in the morning (pre-breakfast) but attributed that to the lack of random nighttime snacking, which I tend to do. I also felt that I started sleeping better, but can't say if it had anything to do with my eats. Enough talk, on to the food!

One of my favorite parts of the week was experimenting with different breakfast foods-- my goal was to avoid repeating the same oats-and-peanut-butter kind of meal. The rest of our week was started with these:

15-Minute Breakfast Scramble



I loosely followed the linked recipe, but substituted a chopped sweet potato instead of red potatoes and simply stir fried them instead of boiling them. I then threw in some sliced mushrooms, lots of spinach, and some tofu, hit it with a shake of hot sauce, and then topped it with a fried egg (runny, obvs). I split a blood orange between the two of us for a little sweet ending.

Breakfast Socca

(Pure2Raw)

I used a similar recipe as our savory socca but left out the olive oil and added a few shakes of cinnamon and a splash of vanilla extract. I also sweetened up the deal by drizzling on some maple syrup once it was fully cooked, and served it with plain Greek yogurt with sliced almonds and banana.

Green Protein Smoothies



I've been making these for a few months, and keep tweaking my recipe each time. This particular batch (makes enough for 2) contained 1 frozen banana, 2/3 cup frozen mango chunks, 3 Tbsp. hemp protein, 1/2 cup of oats, 1 Tbsp. coconut butter, 2 Tbsp. ground flaxseed, 1 cup almond milk, 1 cup water, a few large handfuls of spinach and some leftover kale stems (no need to throw away your vegetable "trash," trust me, you won't taste them!). Looks weird, tastes delicious. I bulked J's up a bit with another spoonful of protein and handful of oats to refuel her morning workout. I like to eat something solid when consuming a smoothie for breakfast-- usually a piece of toast, but since bread was out, I went with half of an apple with a little peanut butter. Perfect meal, with extreme staying power.

Vegan Spelt Pancakes



We used an old tried-and-true recipe but used a mix of spelt flour and old fashioned oats (plus baking powder and salt) instead of a pre-made mix. I have a mental issue with my pre-long-run meal, and basically have to eat banana pancakes and a huge mug of coffee in order for it to be a good one. Thankfully, these sufficed, and it was a good one. However, 11+ miles of trail running in the Wissahickon (we're both in training for races, don't worry) requires some mid-run fuel as well. We typically use Gu energy gels, but since they contain a ton of weird stuff, we made our own sugary snack- peanut butter stuffed dates. Simply make a slit in the side of the date, smear a TINY amount of peanut butter inside, and reseal. Carrying these during the run caused most of the peanut butter to slide out, but they were still really good- like a sweet peanut butter sandwich.



Our dinners (and subsequent lunches) remained full of whole, minimally processed foods, with an emphasis on veggies and whole grains.

Raw Kale Salad with Steel Cut Oatcakes

Since we didn't want to eat bread, I went on a mission to make my own bread-like item out of a whole grain- steel cut oats. These nutty, chewy grains can be cooked and eaten warm for breakfast, or, in my case, rolled out (post-cooking) onto a cookie sheet and placed in the refrigerator.



The resulting product is then firm enough to cut into shapes and re-heated in a pan to form a semi-crispy outside and a warm, creamy inside. I made a quick sauce out of lemon juice, tahini, hummus, water and green onions while J massaged some kale to produce one of our favorite raw salad renditions- avocado, cherry tomatoes, red cabbage, shaved carrots and a sprinkle of toasted sunflower and sesame seeds.



Salmon with Baked Sweet Potato Fries

One of our simplest meals, consisting of baked salmon topped with an olive tapenade mixed with garlic-mustard aioli (my favorite sauce/dip/eat-straight-out-of-the-jar condiment... now please forget that I just admitted that to you).

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We also baked a thinly sliced sweet potato tossed with olive oil, salt, and pepper, and served it with a mixed vegetable medley (from the freezer).



Vegan Lentil Walnut Loaf with Roasted Brussels Sprouts



I've made this lentil loaf before, it's quick and easy and won its creator a lifetime worth of lentils and beans-- so really, it has to be good. Cook some lentils (only 20 minutes, no pre-soaking!) while sauteeing an onion, some chopped celery and grated carrot. Combine all of this with some chopped, toasted walnuts, ground flax, and some panko breadcrumbs, press into a loaf pan and top with a balsamic-maple-ketchup sauce. Bake for 20-30 minutes and voila, dinner is served. Even more convenient, halved brussels sprouts take about the same amount of time to roast, so both components were done all at once.



While we're no longer following any particular rules, we are trying to stay on a similar eating path- switching up our breakfast eats, eating as many veggies as possible, making sure we follow recipes/produce dinner for four (guaranteed healthy lunches!), and minimize processed sugar. However, this time, I won't say no to that co-workers birthday cake..

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Horizons

With our detox heading into the weekend, A & I knew we were going to have to make some careful choices. Our weekend dining adventures usually take us furthest off the path of healthy eating- there's just so much scrumptious food calling our names! While we typically embrace the indulgences, this weekend we decided to try out the popular vegan restaurant Horizons, just off South Street. While vegan food should never automatically be designated as healthy, Horizons seems to have a fresh perspective that we felt we could work with.

The two story building has somewhat of a Southwest/farmhouse vibe from the outside, while the inside is part soothing (waterfalls, soft lighting), part natural (color schemes/artwork/music selection), and part upscale (swanky microsuede seating)- yes, I think the word that best describes the place is "eclectic." The decor doesn't deter the diners- it was packed the entire time we were there, and they can fit a good number of people. Calling in a reservation earlier in the week was a little tough- the most popular dining times for Friday were all booked up.

Source

We were seated upstairs and almost immediately given a conical basket of sliced focaccia. After a week without bread, you can imagine I had quite a hankering, and this was an excellent way to break the bread fast. Fluffy and buttery with a touch of salt on the crust- perfect start to the meal, as well as a little something to munch on between courses.



My bread deprivation was also the primary motivator for me to order the Bahn Mi Bruschetta ($9). Four slices of soft baguette- not too toasted, staying true to a real bahn mi- were topped by a spread of creamy aioli, crispy pieces of fried tofu and a spicy slaw. Though cilantro and jalapeno played primary roles, each component was detectable, coming together to form a really flavorful dish. The impressive part of this dish (and everything we tried) was that it was vegan- bahn mi's typically incorporate mayo and meat, while coleslaw is also made with mayo. Honestly, no one would ever know that this rendition was missing these somewhat critical components- the dish was a complete as it was going to get.



A chose a simpler appetizer- the Butterleaf salad ($8). A stack of velvety Bibb greens was topped with a shave of "Parmesan" and surrounded by a few companions- salty olives that were roasted, giving them a bit of a chew, a scoop of creamy avocado, and a thick smear of sauce with a depth of smokiness. Individually pairing the different components certainly hit the spot in terms of a huge range and variety of flavor profiles and textures. We haven't had good butter lettuce like this in awhile, and it was much appreciated.



We were both eyeing the Fresh Hearts of Palm cake ($19), but I tricked A into letting me order it. I've only ever seen hearts of palm in a can, and honestly, I couldn't really tell the difference. Big chunks of the soft, delicate vegetable were mixed with a light breading to give it a crab-cake-like texture. The dish had an overall Indian theme- the cake itself definitely had some curry and a bit of cumin- not too spicy, just the right amount of smoky. It was topped by thin strips of cucumber tossed in a mint/cilantro dressing- cool and crunchy, complementing the softer cake. There was also a mix of veggies- small cubes of butternut squash and zucchini- in a coconut curry sauce, as well as the more mild addition of braised black lentils. Though my overall thoughts of the dish were positive, I couldn't help questioning the price tag- I know lentils, HOP, and squash aren't that expensive. Obviously preparing each component takes time and effort, but I still think it was a bit on the steep side.



A's choice was a bit more complex- the Cauliflower and Smoked Eggplant Braciole ($19)- making its price tag seem a bit more reasonable. Braciole is typically made by wrapping thin strips of beef or other meat around a mixture of breadcrumbs and cheese- not something you'd expect to see on a vegan menu. Instead, this version utilized thin slices of eggplant, smoked to provide a rich, peppery taste reminiscent of prosciutto. Wrapped inside, crumbled, cooked cauliflower soaked up the flavors from the salsa verde- a thin mixture of pureed parsley, capers, and garlic. The grilled garbanzos and English peas were my favorite- super firm and seemingly just the right accompaniment to the braciole. A didn't love the addition of cherry tomatoes- I suppose they were a little too random?



With a slower service and just really taking the time to enjoy each bite, we were pretty full at this point. However, the cute dessert menu, tied to a plank of wood, just couldn't be denied. We both got decaf coffee drinks- a latte for me and a cappucino for A ($3.50 each). For some reason I consider after-dinner coffee a total treat so I probably would have been just fine without "real" dessert. Horizons uses a soy-based milk that was definitely on the sweet side and seemed extra smooth and creamy.



However, we agreed that splitting the dessert with the obvious lowest sugar content was acceptable- so we chose the bittersweet chocolate tart ($9). Starting from the top: the dried blood orange slice. Though reminscent of potpourri, I thought it was pretty tasty- lots of carmelized natural sugars. A took one nibble and had just a one-word response: "Weird." The blood orange also played a role in the marmalade, made with chunks of peel and lots of spice to counter the bitterness. A ball of peanut butter "ice cream" was more salty than sweet- like frozen peanut butter. The creamy chocolate mousse of the tart was heavy on the cinnamon with a slight afterburn of ancho chili. The one (somewhat major) downfall of this dessert was the crust- it seemd storebought/frozen with an uncooked/freezer-burnt taste. Vegan crust just isn't that hard... I know they can do better. Honestly, I liked our own vegan chocolate pie a lot better, but the accoutrements of this version saved it from being a fail.



Although the bill ended up being a bit more than I'd like to pay for a meat-free meal, we really have to acknowledge that Horizons fills its role as an upscale, modern vegan kitchen quite well. Even though it was busy, we weren't rushed at all- the meal took a solid two hours- which is a nice change from some restaurants that want you in and out, especially when you don't order drinks. Replacing the cutlery between each course and consistent water refills made up for the grumpy attitude of one of the busboys. The atmosphere was great, the food was really enjoyable- fresh and fun with really thoughtful menu choices. We were really pleased with everything and know that any foodie would enjoy a meal here- regardless of carnivorous status.

Horizons
611 S. 7th Street

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Detox Recap: Part 1

We're just three days in to our week-long "spring cleaning detox" which J so nicely described in her pre-detox post. So far it's been fairly easy, and I have to say a lot of our eats have been consistent with how we usually eat. We aren't doing anything crazy, no starvation diets or six-juices-a-day-- we're not even going vegan!

Our main guidelines:

Maximize:
Vegetables
Low-sugar fruits
Healthy fats (nuts, avocado, olive oil, ground flax)
Whole grains (literally, whole)

Minimize:
Processed sugars
Artificial sweeteners
Processed grains (including flour or any store bought baked item including bread)
Unhealthy fats (certain meats, butter, etc)

So basically, we're just following what your doctor would recommend with some modifications. I'm also trying to get J off the cereal rut (most cereals don't fall under whole grain) by suggesting a different breakfast item each morning. However, we usually have about 5-10 minutes in the morning to make breakfast, so we're sticking with the basics- but, don't let this limit you!

So far, I've made:

Easy Vegan Overnight Oats

(Oh She Glows)

Perfect for extra-busy mornings, since all the prep is done the night before! Mix 1/2 cup regular oats, 1 Tbsp. chia seeds, 1 scoop of protein powder, and 1/2 tsp. vanilla extract together, then add half a chopped banana and 1 Tbsp. peanut butter, mixing well to incorporate the wet and dry together. Finally, add 1 cup of milk of choice (we used almond milk), give it a final stir, and place it in the fridge overnight. Don't worry if it looks like a soup-y mess-- the seeds and oats will absorb way more milk than you would think! In the morning, you can add more milk if it's too dry, another dollop of peanut butter, maple syrup, or, like we did, a dab of low-sugar jam.

1-Minute Better than Granola

(Healthy Tipping Point)

Simply combine 1/2 cup regular oats, a few pinches of unsweetened coconut, a tsp. of chia seeds, and 1/4 cup of nuts or seeds-- I went with a mix of pumpkin seeds and sunflower seeds. I also made mine into "3-Minute Better Than Granola" by toasting the seeds for a few minutes on the stove. Add the mix to 1/2 cup of plain Greek yogurt and 1/2 chopped banana, a little drizzle of maple syrup, and you're ready to go-- another quick and easy, healthy and delicious breakfast.

Our lunches and dinners have been focused more on the vegetable and protein side of things-- and we've been careful to produce enough food at the evening meal to provide lunch for the next day. Recipes for four are a good thing around here!

Vegetable Soup over Barley

First up, I gave J the task of making a miso soup, full of tofu, kale, and carrots, but somehow a forgotten ingredient turned this into a fairly simple vegetable soup, which she served over barley. A new-to-us grain, barley can stand in anywhere you would typically use rice. It takes a bit longer to prepare (about 60-75 minutes), but the large, chewy, nutty grains are worth it to us. This item will definitely stay in our meal rotation post-detox!



Kale, broccoli, onion, carrots, and mushrooms were all sauteed until softened, and then a box of strained tomatoes (basically thick tomato juice) was added to the pot to serve as a nutrient-rich broth. Before serving, a few chopped green onions and parsley went into the mix, and a small sprinkle of Parmesan rounded it off. Over the creamy, cooked barley, it was a good start to the week.



Mexican Quinoa-Cornbread with Grilled Chicken

The second dinner of the week was a bit more of a challenge- with the boyfriend coming over to eat with us, I had to meet the criteria of the detox while still masking most of the vegetables. I also had a few missing ingredients for my planned meal, so produced a totally random dish instead. Using masa (cornmeal is a whole grain, apparently) and cooked quinoa as a stand-in for flour, I produced a cornbread-like dish that was full of diced, sauteed onions, softened spinach, diced canned tomatoes, ground flax, and lots of tomato juice (strained from the can). I added flavor with chili powder, garlic powder, and cumin, and baked it until set, throwing on a 1/2 cup of shredded white cheddar and some chopped green onions at the end of the baking time. Served with grilled chicken breasts coated in a similar spice mix, it fit the bill.



Maple-Tofu Barley Bowl with a Tahini Dressing

Our third day ended with a meal actually inspired by a recipe, which I followed fairly closely. This meal has several components, and reminded me of a Bento box or a sampler platter, with many flavors that complement each other but don't necessarily fit together into a single dish. It also took a good bit of time to prepare, although much of that time wasn't active cooking.



I started by preparing barley-- yep, twice in three days. The original recipe calls for rice, or you could easily substitute quinoa or another grain here as well. I then sliced up the acorn squash and stuck it in the oven to roast while preparing the broccoli and tofu. The tofu must first be squeezed to remove as much water as possible, then sliced and pan-seared to brown the edges and help firm it up a bit. Then, I baked it alongside the broccoli for about half an hour with a little drizzle of maple syrup (although plain would be fine as well). Finally, I made a dressing out of tahini, water, lemon juice, salt, and a splash of sesame oil. As the barley finished cooking, I threw 3/4 cup of frozen peas into the pot. Pile everything into a bowl, drizzle with the tahini dressing, and enjoy! Seriously, a bit random, but it covered all of our bases and left us very satisfied-- there is something about salty, smooth tahini that is good on anything.



So there you have it-- the first half of our week-long detox, breakfast, lunch, and dinner. We almost always eat a snack in the afternoon (faux Kind bars, you are my friend!), and have a cup of decaf tea and a macaroon after dinner. J has sworn off caffeine for the week, but to that, I must channel my inner Gleek.

Part 2 coming soon!

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Preparing for a Detox

Hooray, Spring is here! Sunshine and some warm(er) temps have us quite happy. Along with more daylight and trees coming back to life, lots of people tend to do some major "spring cleaning", uncluttering and prepping for a return from hibernation. Although A & I do have a major closet clean-out planned for next weekend, we also decided to do a week-long diet detox. Well, I shouldn't use the word "diet"- we're not trying to lose weight. However, cold, wet weather oftentimes has us indulging in comfort foods and we'd like to redirect ourselves back to a healthier track of lots of fresh produce and whole grains and less processed sugar.

A planned out a simple menu for the week, and we even have a couple of weekend restaurant destinations. However, eating clean doesn't mean we're not going to want something to snack on or something sweet to eat after dinner. Hence, I was put in charge of concocting some wholesome treats. NCAA's March Madness On Demand kept me company in the kitchen. Go Gators!



We both really like KIND bars, especially the coconut and almond ones, but $1.99 each? Please. A weeks worth would consume over 20% of our weekly grocery budget.



Since the producers of these bars pride themselves on having simple ingredient lists, it makes it easy to replicate them in your own kitchen. Using one of A's favorite blogger's recipe as a template, whipping up a batch was no big thing.

First I combined all the dry ingredients in a bowl: a cup each of chopped almonds and unsweetened coconut, a half cup of chopped Turkish apricots, a handful of dried cranberries, a couple tablespoons of flaxmeal, and a tsp of salt for good measure. As "glue" I added a 1/2 cup of light agave nectar and gave it all a good mix. My mixture ended up a little on the "wet" side, and in retrospect I wish I had thrown in a bit of uncooked oats. Oh well, next time.




Well pressed into an 8 inch square pan coated with cooking spray, the mix went into the oven at 350F for 25 minutes. Once the edges looked crispy, I pulled them out and let them cool until they were just barely warm. I was nervous to leave them in and end up with a caked-on mess, but my impatience led to some crumbled bars- not to fear, they easily pressed back together. This recipe made ten bars, plus an extra skinny strip on the side for "taste-testing."


Before & After

Besides being ridiculously easy to make, the bars are sticky and sweet with a good dose of healthy fats and protein to quiet afternoon hunger pains. Even better, they cost less than half what store-bought bars would be, even with ingredients purchased at Whole Foods (infamously known as Whole Paycheck).



To continue with the coconut theme, A sent me the link to a healthy recipe for macaroons. Typically made with egg whites, white sugar, cake flour, and sweetened coconut (coconut with added sugar- I could eat cups of this, no problem), macaroons are not typically something you'd eat while detox-ing. However, coconut on its own has a range of health benefits, and as a "fruit", has a naturally sweet flavor that I happen to love. This recipe has essentially one ingredient, but you can add in flavors- I went with a bit of vanilla bean paste and a few drops of natural almond flavor.



Mix 1 cup of coconut butter (coconut meat blended until it becomes liquidy- the original recipe explains how to make your own) with 2 cups of unsweetened coconut flakes. Add your flavors (or you can add cocoa powder to make chocolate 'roons) and blend everything together. My jarred coconut butter was on the solid side, so it took a bit of elbow grease. My mixture definitely seemed a bit on the dry side, but I figured the creamed coconut would melt a bit more in the oven and hold everything together.




Therefore, I forged on and shaped the 'roons by smushing a handful of the mix into my ice cream scoop and then tapping it to dislodge the coconut dome onto a Silpat-lined baking sheet. I baked them for 25 minutes at 300F, until they took on a golden crispy color and smelled deliciously toasty.




I let them cool completely before I dared touching them, which involved delicately placing them in a Tupperware for storage. No doubt they're too dry- I wish I had added some other source of liquid (but what?? egg whites?) to give them some moistness. In the first recipe, the super small size of the dried coconut was beneficial, but I would have liked a bigger shred here- I don't think what I used helped with the dryness. They also needed a heftier amount of the almond flavor- A's not a fan so I went on the light side.




Although I would make both recipes differently if I could have a re-do, they will serve their purposes well this week. Looking forward to some delicious, healthy meals and yummy snacks to boot (though I might need to make some REAL macaroons on the other side...).

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