Thursday, January 31, 2013

Butternut Squash Burritos

I was inspired to make these burritos after stumbling across Angela's post from Oh She Glows.
Her recipe looked super yummy, and I was super hungry. I'm still getting used to my new working schedule, and I can now finally sympathies with those of you who say, "I just don't have time to cook." Well guess what, I'm still dedicated to find time to cook something healthy and nutritious even when I am pressed on time. In this case, I used frozen and pre-packed veggies to make this yummy meal super quick – cuz ain't nobody got time for that!



That's what I call eating the freakin' rainbow.

Stuffins: sprouts, jalapenos (w seeds, thank you very much),
tomatoes, cilantro and avocado.

Leftovers on top of a bed of salad - plus black beans.

Quick Butternut Squash Burritos 
inspired by Angela of Oh She Glows
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 small red or orange bell peppers, diced
  • 1 bag Whole Foods Market, frozen butternut squash chunks
  • 1 bag frozen, leftover, or 3 cups freshly cooked, quinoa
  • 2 heaping handfuls pre-washed and chopped kale
  • 2 tsp cumin
  • 1 tsp turmeric
  • many splashes of your most favorite hot sauce (I used Cholula's)
  • splash veggie stock
  • salt and pepper to taste
  • stone ground whole wheat tortillas
  • toppings: avocado, canned black beans, jalapenos, sprouts, tahini dressing, tomatoes, and cilantro.
In a large saute pan, dry saute onions. Add in garlic, bell peppers, and butternut squash. Saute until caramelized (approximately 7-10min.) Add in quinoa and a couple splashes of veggie stock to get things moving around in pan. Add in all spices including hot sauce. Lastly, add in kale and cook for a few more minutes. Serve up in a burrito wrap with your favorite toppings. Enjoy on top of a bed of salad for left overs. 

Friday, January 25, 2013

Bowl of Goodness

Another meal for when you're really short on time.

Bowl of Goodness
  • 1 cup cooked quinoa
  • arugula
  • avocado
  • broccoli stems, peeled and sliced thin (from leftover broccoli)
  • vine tomatoes
  • tahini dressing (or your own dressing of choice)
  • drizzle of Sriracha (leave out if you're a baby)


Thursday, January 24, 2013

Soup in Minutes

So! I'm really loving my new city and job, but with all this new-ness comes less time in the kitchen (during the week). I came home tonight from a long commute, craving veggies (after dibbling into a dessert tray at the office). I really didn't feel like going grocery shopping, so I decided to work with whatever I already had in the kitchen.



I always have a pantry filled with canned beans (unsalted), some all natural/low sodium veggie soups and a large assortment of frozen veggies in the freezer. I decided to make a really quick soup combining a can of beans, Amy's Organic Low Fat Vegetable Barley Soup, frozen kale and frozen shiitake mushrooms. Whole Foods Market carries a large selection of frozen veggies at really reasonable prices – check for their 365 Everyday Value™ brand. Of course, I always prefer to use fresh veggies - but frozen veggies are just as nutritious and tasty if you don't have time for chopping/prepping.

Feel free to use this concept of mixing canned soups and veggies to make up your own variety. *please read the ingredients carefully when choosing your canned soup, and make sure there's no crap in it. 

Soup in Minutes
by Sarah Farsh January 24, 2013

  • 1 can Amy's Organic Low Fat Vegetable Barley Soup
  • 1 can 365 Everyday Value™ unsalted, black beans in water
  • 1 cup 365 Everyday Value™ frozen shiitaki mushrooms
  • 2 cup 365 Everyday Value™ chopped frozen green kale
  • 1 cup water
  • many splashes of your favorite hot sauce (keep out if you're a baby)
In a soup pot, combine all ingredients together and bring to a boil. Cook for 5 min after boil, and enjoy!


Sunday, January 20, 2013

Coconut Curry Fish Burritos with Cilantro Creamed Kale

   First meal in my new home!

You can keep the fish out of these burritos, if you don't eat fish. The filling is tasty and substantial enough without it. Wondering why I'm cooking fish? Read my take on it here. 

I was inspired to whip up a raw kale salad to stuff inside this burrito after tasting an insanely delicious Kale Cesar Salad, from Lil Franks in NYC

I served these burritos with Brussels Sprouts, simply sauteed in a tiny bit of oil and salt.




Coconut Curry Fish Burritos with Cilantro Creamed Kale
by Sarah Farsh January 20, 2013

Fish:
  • 1/2 lb tilapia fillets
  • 1 can 365 Everyday Value™ Lite Coconut Milk
  • 1-2 tbsp curry powder (of choice)
  • salt and pepper to taste
Raw Cilantro Cream Kale
  • 1 bunch lacinato kale, chiffonade
  • 1/2 cup raw cashews
  • 1 lime, juiced
  • 1/2 cup cilantro leaves
  • 1/2 cup water
  • 1 clove garlic
  • salt and pepper to taste
Burrito Stuffing:
  • raw jalapeno (leave out if you're a baby)
  • avocado
  • cooked quinoa
  • fresh cilantro leaves
  • tomato slices
Preheat oven to 375. Place tilapia fillets into a pyrex dish. Sprinkle curry powder, salt and pepper on both sides. Poor coconut milk on top and bake uncovered for 7-10 minutes - until fish is flaky.

Meanwhile, in a VitaMix or high powered blender, blend cashews, lime juice, cilantro, water, garlic, salt and pepper together until creamed smooth. Chop up one bunch kale thinly (chiffonade) into a bowl, and poor cilantro cream on top. Mix well. 

Set up your burritos by stuffing them with the fish, kale, and burrito stuffing ingredents. 

I'm In Miami! (bitch)

Had to.

I'm completely moved into my new home on Miami Beach, I kind of can't believe that I can get stay here. I'm living my dream, in paradise. Totally surreal. 




Of course, I had to make a few sacrifices along the way... For one, Minou had to stay behind (until I find a place that allows pets). She doesn't seem to mind too much though, because she gets to stay with one of our favorite friends, Reagan. (they love each other)


Also, I won't get to see my family and friends as much as I used/like to... But it's something I'll have to get adjusted to. I know I'll have many of them visiting often - so not to worry :)

I'm really excited about my new journey here in Florida, and for all the yummy recipes I'll be coming up with in my new kitchen!

Monday, January 7, 2013

Homemade Therapeutic Bath Salts

Yesterday, I spent my Sunday afternoon/evening with my yoga teacher and dear friend,
Kitty Blincoe. I've been taking yoga classes with Kitty for a little over 2 years now. I popped into one of Kitty's yoga classes during a really difficult place in my life... And after the very first class, I experienced a sense of clarity and strength (which was something I was struggling with during that time). I quickly became addicted to how I was feeling during Her classes, and continued to participate weekly. To this day, the practices Kitty guides in class, help me maintain peace and balance. I feel so lucky to have her in my life, not only as my yogi guru - but as my good friend.

When Kitty heard the big news about me moving to Florida, She insisted we (including Minou) pop some bubbly - J Vineyards, Sparkling Brut Rosé to be precise :) 



Kitty also surprised me, by bringing along her collection of Young Living Essential Oils... To make Therapeutic Bath Salts! (I was really excited)

After sipping on our champagne, girl talk, back bends, snake arms and tarot card reading; we continued our hocus pocus party by concocting magical bath salt potions. (That's what happens when a yogi and belly dancer hang out.)




I smelled each and every essential oil, and used my favorite ones for my batch. We both set an intention for each of our jars, and labeled them so. Mine being a blend we named "New Beginnings", and Kitty's  "Empowered Warrior". We topped the salts with a soft bath sponge, and closed the lids sealing in our intentions. If you'd like a potion of your own, you can order one from Kitty's website!

New Beginnings - Therapeutic Bath Salt
  • 3 drops Present Time, Young Living Essential Oil
  • 3 drops White Angelica, Young Living Essential Oil
  • 4 drops White Angelica, Young Living Essential oil
  • 3 drops Valor, Young Living Essential Oil
  • 4 drops Abundance, Young Living Essential Oi
  • sea salt or epsom salt
In a sealable jar, add in a couple tbsp of salt. Drop in a few drops of an essential oil of choice, and add some more salt on top. 1/4 to 1 tsp essential oil for every 1 cup sea salt or epsom salt. Stir well. Use one cup in bath water for enjoyment.

Empowered Warrior - Therapeutic Bath Salt
  • 3 drops Present Time, Young Living Essential Oil
  • 3 drops Abundance, Young Living Essential Oil
  • 3 drops 3 Wise Men, Young Living Essential Oil
  • 3 drops Balsam Fir, Young Living Essential Oil
Follow directions above.


    Wednesday, January 2, 2013

    Happy New Year!

    2013 has already warmly invited me along an exiting new path, that I've been dreaming of for a long time. I'm moving out of New Jersey, and into The Sunshine State! Miami Beach to be precise :)



    I've been dreaming of moving out of NJ ever since I moved here with my family, back in Middle School (sorry Jerseyans). I'm a city girl at heart, born and raised in Manhattan - you can only imagine the culture shock I endured after getting plopped into Suburbia. I strongly believe my parents did the right thing by moving us to NJ for the reasons they did... But it still sucked.

    Ok, I'm being a bit overly dramatic! Considering we only moved 20min away from The City... And I always make the best out of any situation. None the less, I'm happy to get the heck outta here!

    I got a killer new job (happily remaining within Whole Foods Market), and an awesome new apartment, 2 blocks from the beach (with the sickest kitchen ever). It's pretty cool that all this change is happening right at the New Year. I'm honestly not superstitious when it comes to these made up holidays... I can't even remember ever making a "New Years Resolution". I just think of NY's as another excuse to celebrate. I don't believe in setting unrealistic goals for myself, and then waiting for the last day of the year to start working on them. Instead, when I have a goal or intention, I just go for it... no matter what time of year it is. But if you are one that needs a milestone like NY's to help set a goal for yourself, then I'm a supporter of this overly marketed and made up holiday!

    I guess you can say I'm starting the New Year off stereotypically... Eating Organic Arugula for lunch, with Hummus, Grilled Carrots and a Whole Wheat Bagel. I haven't had much time for cooking since I'm in the process of moving... So I'll be eating much like this until I get down south :)


    Happy New Year People!