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Monthly Archives: October 2013

chia seed pudding

October 29, 2013
sweet thang, the underwear diet
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I first encountered this raw dessert at my last job. Completely enamored with the idea, and in love with the gelling little chia seeds, I am now noticing it popping up in my current job. Here is my take on this simple, healthy dessert.

75 grams chia seeds
475 grams almond milk
75 grams honey (or coconut nectar, to make it vegan), divided
pinch of salt
frozen peaches, thawed

1. Combine the chia sees, almond milk, and 50 grams of the honey in a container and whisk (or cover and shake) to combine.
2. Allow to sit for at least 2 hours, or ideally overnight, to thicken.
3. Combine the peaches with the remaining 25 grams honey and puree or mash.

And without further ado, the hideous photo:

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curried coleslaw

October 22, 2013
condiments, somethin' on the side, the underwear diet
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1/2 cup mayonnaise
1/2 cup plain, non-fat yogurt
1 Tbsp curry powder
1 tsp ground cumin
1/2 tsp red pepper flakes
3 Tbsp apple cider vinegar
Kosher salt and freshly ground black pepper, to taste
1 small head red cabbage, cored and thinly sliced
1 small head green cabbage, cored and thinly sliced
1 cup currants or golden raisins
4 scallions, thinly sliced on a bias

1. In a large bowl, whisk together the mayonnaise, yogurt, curry, cumin, red pepper flakes, and vinegar. Season with salt and black pepper.
2. Add cabbages, currants, and scallions to the bowl and toss to combine.
3. Adjust seasoning as necessary, and refrigerate for at least 30 minutes, or overnight.

Great on its own, but works perfectly as a topping for a lean turkey or chicken burger.

photo (2)

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joe’s special

October 20, 2013
the main event, the underwear diet
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I must admit, I had never heard of this scramble until I read the 150th issue of Saveur, which highlighted 150 classic recipes. After whipping it up for a quick and easy weeknight dinner, I realize why it should be a mainstay in all homes.

1 Tbsp olive oil
1 yellow onion, small dice
kosher salt and black pepper
3 cloves garlic, minced
1 pound lean ground beef (I used 94/6, but aim for at least 90/10)
8 oz frozen spinach, thawed and drained well
8 eggs
Sourdough bread, for serving

1. Heat oil in pan over medium-high heat.
2. Add onion to the pan, season with salt and pepper, and cook until soft, about 5 minutes.
3. Add garlic to the pan and cook for another 1-2 minutes, or until fragrant.
4. Add beef to the pan and cook until it is no longer pink; break apart the meat with the back of a spoon to bite-size pieces or smaller.
5. Stir in the spinach and cook until heated through, about 2 minutes.
6. Whisk the eggs and then pour into the pan, stirring until cooked through and moisture evaporates.
7. Serve with sliced or torn sourdough bread.

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guinea grilling

October 18, 2013
the main event, the underwear diet
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Since I’ve moved from Brooklyn (yes, it’s true), I am happy to have more space, a calmer atmosphere, and a FRONT PORCH! The summer is past us but today was beautiful, sunny, and 82 degrees. (Note: this was written a couple of weeks ago–oops!) Since I had the day off, I spent it jogging, grocery shopping, and guinea grilling on the front porch in my lawn chair with a nice cold Octoberfest beer (hey–it is October).

photo 1

Just a guide, no real recipe:

Dice grilled chicken breast and toss with thinly sliced romaine, diced tomatoes, corn, crushed whole-grain tortilla chips, black beans, sliced scallions, diced or sliced avocado, and light ranch dressing (alternately, it would be delicious with a lime vinaigrette).

If you’re planning on having leftovers, don’t mix the dressing or the tortillas in the salad. Instead, garnish each salad with both.

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