Curry Roasted Carrot and Avocado Salad

This post is totally misleading. Anyone visiting my blog for the first time would be under the impression that I’m one of those smart, grown-up types that eats a plate of vegetables for lunch on a regular basis, instead of the grilled cheese that is so often in its place. They would have no idea that every time there’s cake in my house I will rationalize eating it for breakfast. (Eggs! Milk! Healthy ingredients!) They might even suspect that I’m one of those people that gets up early on Saturday morning to get the best produce at the farmers market, when really I sleep in late and swear I’ll be at the market next weekend.

But hey, every now and then I get my shit together, roast some veggies, and love every second of eating them. I feel superior to everyone around me for approximately 4 hours, until I open the fridge to make dinner and realize that the only vegetables I currently have on hand are limp celery and pickled jalapenos. But those 4 hours were totally amazing.

This dish is so easy, and on the few occasions that I do go to the grocery store and buy fresh foods, these are items that always make it in my cart. With the sweet roasted carrots paired with the cool avocado and spicy curry powder, you love eating a plate of vegetables, and not just because you feel like a real adult for a few hours.

So hey, roast some carrots. Slice an avocado. Feel superior to everyone else. It’s totally cool.

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Veggie Noodle Soup

Can you hear that? It’s the sound of my family collectively groaning and lamenting that this recipe would be so much better if I would just add the chicken back into it. Sorry everyone, but I don’t eat chicken anymore, and my life has continued on just fine.

That being said, I have been on a quest for this soup since meats have disappeared from my diet. Chicken noodle soup used to be one of my favorite comfort foods, and it’s one of the only things that I really missed. Sure, there are vegetable noodle soups, but most of the ones you see in restaurants are catch-alls for cooks that are trying to use up vegetables that are about to go bad. Nothing I’ve ever seen has been the kind of soup that I want to curl up with on a cold day in winter.

The key to creating a great noodle soup, and the element that has caused me the most frustration, is in the broth. Most vegetable soups incorporate tomato which tends to dominate the taste and is nothing like the simple taste of a basic chicken broth. However, once I discovered Jennifer Perillo’s corn broth, I had finally found a simple base for a delicious veggie noodle soup. I made a big pot early one afternoon and ended up eating it all day long – I absolutely couldn’t get enough. It completely embodies the comfort food I’ve long been missing in the winter months, and is the perfect companion for a chilly day.

Bring it on winter. Bring. It. On.

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Sweet and Spicy Carrot Soup

Let’s play a game. I’m going to tell you five things, and you have to guess which one is false. Ready? Let’s go:

1) I finally broke down and bought the book, “Fifty Shades of Grey.”

2) I blushed a little typing the sentence above.

3) Last week I was chopping a jalapeno, and then I picked my nose (totally gross, I know) and suddenly my nostrils were on fire. Then, jalapeno infused snot started dripping out my nose onto my upper lip and then my ENTIRE FACE was on fire. And I couldn’t figure out what to do, so I tried to use a neti pot to clean everything out, but I must have used it wrong because the water just gave me an immediate headache that caused me to sit down on my kitchen floor and pray that my head would just go ahead and explode since that seemed less painful.

4) Eventually I picked myself up off the floor, and vowed never to pick my nose ever again. At least, not when dealing with spicy foods.

5)I made a soup with banana in it, which seemed totally ridiculous to me at the time, but was actually incredibly delicious.

Okay, ready for the answer?

They’re all true. I know, I’m a total cheater. Don’t hate.

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Whole Wheat Ginger-Carrot Muffins + How To Freeze Muffin Batter

There has been an interesting development in my home the last few weeks: Chase has become a fan of carrot juice. And not just any old fan, he’s become the “I can go through a 5-lb bag of carrots in a day” kind. The kind of fan that doesn’t even wash the juicer because it’s just going to get dirty again in a hour. Now, I have been trying to tell Chase that carrot juice is delicious for years, but he never agreed until he finally tried some that had ginger added. Apparently this was the missing link, because now we have bags of carrots in our fridge and I’m trying to find additional counter space that doesn’t exist so so we don’t have to keep moving the juicer back and forth from counter to cabinet.

Not to say that I’m not happy about this – I’d much prefer that we be going through bags of carrots than cases of Coke. However, with all that carrot juice comes lots of carrot pulp, and the part of me that was told about starving children as a child will always feel guilty for throwing away pounds of food just to make juice. This past weekend I came up with a solution – carrot muffins!

To go further and make sure I don’t waste any food, I froze the batter and can now bake muffins throughout the week as I need them, instead of baking everything all at once and hoping I eat them before mold starts to grow. I know that some people will try to tell me that you can bake the muffins and then freeze them and the muffins will taste good when you heat them up but I DON’T BELIEVE YOU! I have never eaten a de-frosted bread product that I thought tasted remotely as good as one that was right out of the oven.

Since it was the ginger that convinced Chase that carrot juice is in fact, delicious, I thought it was only appropriate that I put ginger in the muffins as well.

Carrots + Ginger = Delicious juice

Carrots + Ginger + Whole Wheat = Delicious muffins.


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