red, leopard, and gardein

Can I just say this little combo made me so happy when I wore it on Friday:

Red skinnies and leopard flats.   Try some red and leopard this week, you won’t be let down, and if this rainy weather keeps up you’ll need some color pops in your wardrobe to pick you up.

It’s not even 11am but I’m already fantasizing about my new favorite find.   Gardein crispy tenders:

Short of throwing some tofu in a Moe’s bowl, I hadn’t jumped on the simulated meat bandwagon because I thought it would taste creepy.  My friend Laura suggested I try these  and I’ll admit I was super skeptical.  Shouldn’t have been -they were delicious!  The consistency is similar to chicken, and while it doesn’t taste like chicken it’s not like eating a bad veggie burger.  The breading is also fantastic and not too overpowering.    I’m thinking I might even be able to fool the kid with them.   I basically made the same meal I made last week because I love sweet potato fries and kale, but used the agave/balsamic glaze as dipping sauce.

Curious about the other Gardein products, would love to hear your thoughts!

comfort food

We all have that one go-to meal that we know by heart, that’s always satisfying and great no matter what season it is.   I had this vision of creating an over the top roasted edamame and chickpea gourd with butternut squash and flashed swiss chard to celebrate the first day off fall, and then I realized I didn’t need all that.  I just wanted a burger and fries, my way.   Portobello mushroom burgers with sweet potato fries and fresh kale.   Housed that meal.    I used this recipe with a few modifications.  I added in about 1/2 tablespoon of agave to the balsamic vinegar to make it a bit sweeter on the mushroom.   For the fries I added a shake of cinnamon powder and 3 shakes of chilli powder.

Image I had all this leftover kale so I decided to give kale chips a shot using the below recipe.   I know kale needs to be super dry before trying this recipe so I actually gave my kale a blow dry, no really.   I also waited until after the kale was done baking to add the salt.

Crispy Kale Chips

Ingredients

  • 1 bushel of kale (fresh, not pre-cut)
  • 1 Tbsp olive oil
  • ½ tsp salt

Steps

  • Preheat oven to 350 degrees
  • Rinse and dry the kale well
  • Rip up the kale into bite-size pieces
  • In a large bowl, massage the olive oil and salt into the kale – you may want to add or use less salt depending on your taste
  • Spread the kale on a baking sheet so that none of the pieces are on top of each other.  Bake for 18 minutes.So tasty!   I’ll never go back to bagged potato chips

    Image

    Hope your Sunday includes some baking!   I’m hoping to get to another apple pie and banana bread today.  Lofty goals for a lady who has to put all the clothes she ripped out of her closet back in today in some organized fashion.

surplus

I overslept yesterday.   Well I thought I overslept so in a moment of panic I rushed to my “oh shit I overslept,” section of my closet.   Every girl has one.   I threw together this fab ensemble (jeans, oversized sunglasses, big scarf, t-shirt):

It’s not amazing, but it’s the pieces that make you feel 40% human when you have to go from fast asleep to runrunrun in 30 seconds.    Anyway, joke was on me. my meeting wasn’t till next week.   My poor planning and comfy clothing meant there was only one logical solution to salvage the morning: apple picking.

Upstate New York is a treasure trove of orchards but I believe it’s a tough fall for apple picking because we had a very early spring and we just time warped into chilly fall days from 3 months of record breaking heat.    Normally I’d wait till the end of September or early October to pick but didn’t want to miss out.

We ran over to Indian Ladder Farms, it’s absolutely breathtaking there

(just let me filter this pic through instagram and we’ve got an I LOVE NY ad on our hands.)

There were a few types available (Macoun and JonaGolds) and because we arrived early enough we had the picking section almost all to ourselves.   Not a bad haul for $9:

Afterwards we headed over to the farm to check out the animals, love this pig, and pick up some apple cider donuts.

Now that I’ve got 30+ apples on my hand, I’ve got to take full advantage of them.  I’ll make the Carrot Apple Ginger Soup this week for sure.    Lots of pies in my future too.   I made this ridiculously easy Apple Crumb Pie last night.   It’s vegan too.

Now I just need 10 more apple recipes to get through my crisper of apples.   Got a good one?  Doesn’t need to be vegan, I’ll make anything!

sunday night pasta (herb explosion)

I’m not a big pasta fan (I know, weird) but I fond an easy, light recipe that I’m confident you’ll love, especially if you enjoy herbs.   It’s called Sunday night pasta with balsamic vinegar.  I discovered it when I got stuck in a Julia Child YouTube wormhole.

The recipe itself is in the video below, it’s a quick fun watch (less than 10 minutes) and it’s a very organic recipe.  Sometimes I enjoy some wiggle room.  I’ve outlined the ingredients you’ll need below:

Ingredients

  • Olive Oil (2 tbsp)
  • Tomatoes (fresh or canned) as many you’d like
  • Linguine
  • Fresh Basil
  • Fresh Marjoram
  • Fresh Mint
  • Salt
  • Pepper
  • Balsamic Vinegar

(I omitted the chives and the cheese mentioned in the recipe)

I think technically this could be viewed as a vegan dish (sans cheese) so I’ll stockpile that away in my vegan recipe book.    Again, I’m not a big pasta fan at all, but this recipe was perfection.   Just enough to satisfy and the blend of herbs is so pleasing.  I honestly might consider trying this without the tomatoes and doubling the herbs.   So easy to make.  Great recipe to keep nearby in a pinch.

Also.   Good news if you’ve been concerned about the potential of the end of the world in December.   Apparently the farmers disagree with the Mayans, this book isn’t blank:

They send these to the radio station each year, I’ll admit I breathed a sigh of relief when I saw it.  :)

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