After a year plus hiatus from blogging (certainly not from eating), I'm baaaaack! This year has brought a lot of changes for me, including location, which means I've got different access to various ingredients and I'm wasting no time reaping in the benefits.
After 11 years of living in Israel, I've moved to New York. Though I LOVE living in Israel, one major thing lacking there is blueberries. Because Israeli climate isn't ideal for growing them, the limited (and teeny tiny) boxes that are sold there are super expensive. Let's just say I'm making up for lost time and then some.
Something else to note, which will definitely have impact on this little thing of a blog, is that I've been doing Whole30 for the past few months (I guess you could call it Whole120?). With the exception of the monthly cheat (e.g. my own wedding cake and a monthly Magnolia treat), I've pretty much cut dairy and added sugar out of my diet. I don't follow this plan to a t, which is why some of my recipes will have non-Whole30-approved foods...but I have found that cutting out dairy and sugar is helpful for me in so many ways, and in the meantime, that's what I'll be doing. So stay tuned for some of my easy, healthy, and yum findings.
As I prepare for tomorrow's run, I'm obviously working on a playlist/looking for any excuse to procrastinate more important things. The music I listen to when working out is a big factor of motivation for me.
When I hear a song I connect to or love, it keeps me going.
This will be my third year running in the Marathon. I'm really not a verbally expressive person with regard to my appreciation of living in Jerusalem, and for those who know me - you know I love New York so much. That being said, there is something so special in running in this run that creates a sense of belonging, bringing me closer to this wonderful city that I live in.
In honor of the 10 k I'll be walking/running tomorrow, here's my top ten songs (at the moment).
1. Old Guitar by BUNT.
2. Honey I'm Good - Andy Grammer: The Dj Mike D Remix
I'm usually not a fan of remixes that aren't necessary...but for longer runs like tomorrow, I may need the extra (and annoying) pump-up.
3. Don't Upset The Rhythm (Go Baby Go) by The Noisettes
This song is super fun, with lots of soul at the same time.
4. Pumpin Blood by NONONO
This is one of those song's that I can listen to in all moods - chill, happy, pump-up - whatever it is, I'm always happy to sing along (off-key).
5. Hey Now by Matt and Kim
Is this not the most fun song or whattttttt?
6. Bad Blood by Taylor Swift (featuring Kendrick Lamar and every member of her squad in the video)
I have the non-Kendrick version of this on my playlist too...
7. Best Fake Smile by James Bay
This year was a huge year of James Bay for me and Spotify -here's one of my favs :)
8. I'm an Albatraoz by Aronchupa
You might not be able to decide if this is annoying as anything...or fun. I'll decide for us all, it's fun.
9. Mine by Pheobe Ryan
This is another one of those songs that can I can either listen to when needing chill music...or listen to it for running. And I love it.
10. Gone by JR JR
I think this is the song that's going to push me up Jabotinsky this year...or play while I collapse on that hill.
And here's the complete playlist I'll be walking/running to tomorrow.
Happy 2016 everyone! It's been awhile since I've last posted anything...probably because I eat the same thing every day and haven't branched out into other foods for awhile. But this freeeeeezing winter day has inspired trying out this recipe I saw on William Sonoma (please don't compare us, it's not fair to them).
I know almost everything (especially soups) has cauliflower, but it really just is the best. It gives that starchy consistency we all love...while being low/zero carb. So there, I'm gonna keep using it. Enjoy :) Prep Time: 10 minutes Soup Cook Time: 1 hour Total Time: 1 hour, 10 minutes Yield: 8 servings
Ingredients
1 large head cauliflower or 1 bag of frozen cauliflower (or more for a thicker and more starchy consistency)
2 tablespoons extra virgin olive oil
2 teaspoons salt
1 large bunch of kale cut into small pieces
1-2 medium onions diced or sliced
3 cube frozen crushed garlic (=3 clove crushed fresh garlic)...or 4...or 5. I'm pretty garlic happy :)
5 cups water/broth
Instructions
Pour 1/2 cup water in a dish big enough to hold the cauliflower head and place it in the dish (using frozen cauli works just as well!!). Roast for about 30 minutes at 400 degrees F (205 degrees C). It doesn't have to be fully cooked as it would if you were to be eating the cauli, since it'll continue cooking when boiling in the soup.
Okay, so things I hate. Mushrooms. Dogs not on leashes. And when people claim they forget to eat.
I never believe people when they say that they "forgot" to eat. I think that's usually code for "oh, I'm so dainty and forgetful and didn't eat, check out my cute little wrists". Mini-rant aside, I do get the feeling of not wanting to eat heavy foods in the summer. In the unbelievable heat, I get home, and just want to come home to a working a/c and not be weighed down by any foods that are too dense. Enter Gazpacho.
Gazpacho is really one of the easiest things to make: it's light, cold and refreshing and perfect for the heat :)
1 can cut and peeled tomatoes
2 cups cherry tomatoes
2-3 cucumbers
1-2 red and/or yellow bell peppers
1 red onion
1 tbsp olive oil
1 handful of fresh basil
2 teaspoons salt
1 chilli pepper
Dash of garlic powder
Tabasco sauce to taste
Appliances needed:
1 hand immersion blender or regular blender
Instructions
Cut vegetables (no need to finely chop or prettily dice as you're going to blend it all anyway)
Pour vegetables, canned tomatoes into a large bowl and start blending away.
Add spices and herbs to the blended mixture and blend once more
I don't discriminate against any food. I love healthy food. Unhealthy food. Everything. Except mushrooms.
As a kid, I always gravitated towards fried foods: tempura, French fries, French fry cheese melts, onion rings...the list goes on and on. I won't deny liking those foods. They taste so good. I also won't lie and tell you these are the same thing, but they do definitely satisfy my craving, are a healthy alternative and taste SO good!
Prep Time: 5 minutes Cook Time: 35 minutes (depending on how thin you slice the carrots) Total Time: 40 minutes Yield: 2-3 servings
Ingredients
10 medium carrots
2 teaspoons oil (coconut or olive oil work great)
Salt to taste
1/4 Parmesan cheese (optional)
Instructions
Preheat oven to 210 degrees Celcius (~410 degrees Fahrenheit)
Peel and slice the carrots into french fry like strips
Toss carrots with olive oil, salt and any other desired spices
Arrange carrots in a single layer in tin
Bake for 10-15 minutes and then flip each carrot fry. Continue to bake until fully cook and slightly crispy
If using parmesan cheese add and cook for an additional 5 or so minutes
