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Posts Tagged ‘Chocolate’

Good morning! It’s almost the weekend! Do you have any fun weekend plans getting you through to Friday? Do tell! Velvet Husband and I are headed to Lake Tahoe for a spring ski trip to celebrate his birthday!

Have you ever noticed these knobby-looking pollarded trees looming over Bay Area streets? Check out these beauties near our flat. Kinda creepy and The Road-esque, huh?

Breakfast was Overnight Oats in a Jar Part Deux! My first attempt wasn’t too successful, probably because I left out the “in a jar” part and made them in a bowl. Super smart, I know! 😉 As you can imagine, without all the peanut butter goodness to scrape off the sides, my first OIAJ attempt was a little “meh.” This attempt, however, was a peanut-buttery success! The night before, I mixed together 1/2 cup of oats, 1 cup of water, cocoa nibs, and a few banana slices.

Searching for warmth on a cold and drizzly morning, I heated up my OIAJ in the microwave for about a minute and added blueberries and a scoop of peanut butter. I love how comforting and portable this breakfast is. Many thanks to the amazing bloggers, Tina from Carrots ‘N’ Cake and Kath at Kath Eats Real Food, for inspiring my little breakfast jar.

For lunch, I met Velvet Husband at a vegetarian restaurant called Greens, which I highly recommend if you’re in town. I first ate at Greens when a dear friend from Russia (she’s from Colorado; we just lived together in Russia) visited me around the time Velvet Husband and I first moved to San Francisco. Stunning light-and-airy dining room, sweeping Golden Gate Bridge views, vegetarian splendor, and a few vegan dessert options! I had fresh spring rolls (pictured here with tofu, which I promptly removed post-picture because of my soy sensitivity), spring stir fry, and a vegan brownie with almond sorbet. The spring rolls were a great starter, and spring stir fry was oh-so-delish. The vegan brownie was good, but a bit on the dry side. I kind of ended up wishing I had saved room for a cupcake instead, but hey, at least it looks pretty! 😉 Overall, a wonderful experience. Definitely worth checking out when you’re in San Francisco!

Since we had a late lunch, I skipped the leftover stuffed bell pepper and went with a Carrot Cake Larabar during a break in my Russian class. Much less annoying than a classroom carrot chomp fest, agreed?

Don’t you just love those professors who treat grown students like middle schoolers? I do, I do! And if you’re curious, this is a continuing education class I’m taking to brush up on my Russian — I already graduated from college and law school. 🙂 Anywho, our sweet professor brought us delicious Russian candy that remind me of Mother Russia! You’ll find these chocolates made by the famous Russian candy company, “Krasny Oktyabr” (Red October) all over Russia and in speciality shops stateside. Red October makes delicious and uniquely Russian chocolates with cute names like “Skazki Pushkina” (Pushkin’s Fairy Tales), “Misha Kosolapy” (The Pigeon-Toed Bear), and the one I had last night, “Krasnaya Shapochka” (The Little Red Riding Hood). I forgot how vkusno (tasty) Russian candy is! Do you have any favorite international sweets? Where do you find them in the U.S.?

Good night, San Francisco! Thank you so much for reading my baby blog! 🙂

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Coconut flakes have found their way into my life/oatmeal, and they’re here to stay.

My chocolatey bowl o’ oats kept me satisfied throughout the morning, so I had a few snacks throughout the afternoon instead of my regular powerhouse smoothie. Sweet Erin at The Grass Skirt spoke so highly of the Cashew Cookie Larabar that I decided to give it a try. Yum! I prefer the chocolate chip cookie dough to this one (go figure), but how can you go wrong when this bar only has two ingredients?! Seriously, it’s made entirely of cashews and dates. That’s it. It was yummy, satisfying, and it got me through the afternoon! Well, it, and a few cocoa nibs. Since I got home late and dinner was bound to take awhile, I made a collard green hummus “pizza” with sunflower seeds and roasted red pepper hummus to tide me over till dinner. I folded my pizza over like a wrap and arrived in veggie heaven. I was inspired by Kate’s delicious-looking chickpea collard wrap at A Healthy Passion; check it out!

Besides, who needs stuffed crust when you can have a collard green pizza? 😉

For dinner I made four of these snazzy little stuffed bell peppers for me and Velvet Husband. They were so filling that we have two left over for tonight’s dinner. Score for efficiency! Red Velvet Wife: 1. Dinner: 0. I adapted this recipe from here, adding my own concoction of cumin, coriander, fennel seeds, and garlic salt. The end result was fabulous. Velvet Husband and I loved how the egg whites and turkey mixed together to create a soupy mixture. I ate mine over two leaves of red leaf lettuce in a small bowl because it got a lil’ messy. 😉

Snazzy Stuffed Bell Peppers

Ingredients:

  • 4 bell peppers {any color is fine; I prefer yellow and orange}
  • Extra Virgin Olive Oil
  • 1 onion, chopped
  • Approximately 1 cup of celery, chopped
  • Several garlic cloves, chopped
  • 1 pound ground turkey breast
  • 1/2 cup egg whites
  • Ground coriander to taste, approximately 1 tbsp
  • Cumin to taste, approximately 1 tbsp
  • Fennel seeds, approximately 1 tbsp
  • garlic salt to taste
  • sea salt & freshly ground pepper to taste
  • 1 can diced tomatoes

Directions:

  1. Preheat oven to 350 degrees.
  2. Hollow out bell peppers and arrange in a shallow oven-safe dish. Set aside.
  3. On stovetop in a medium saucepan, saute garlic, onion, and celery in olive oil until browned. Remove from heat.
  4. In a mixing bowl, combine ground turkey, egg whites, garlic salt, coriander, cumin, fennel seeds, salt and pepper.
  5. Add browned vegetable mixture to the turkey mixture. Mix well.
  6. Add diced tomatoes to the turkey and vegetable mixture. Mix well.
  7. Stuff the bell peppers with the mixture.
  8. Bake for 50 minutes at 350 degrees.

Tips:

  • If you don’t want to eat dinner at 10 pm like we did, get started early because these little peppers spend 50 minutes in the oven.
  • Serve over red leaf lettuce.
  • Top with roasted red pepper hummus. Haig’s, a local San Francisco company, makes my favorite hummus.
  • Note: Measurements for seasonings are approximate because I didn’t use measuring spoons. Experiment and see what you like!

Please let me know if you have any questions!

On a completely unrelated note, have you listened to the Pandora “Tropical” station? Perfection. What are some of your favorite Pandora stations? I have a busy day ahead, and I might have some big news to share soon. Stay tuned over the next few weeks! Have a wonderful day, and thank you so much for reading!

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