Long weekend grilled salad.

I think this salad is called long weekend because it's just that, it takes a loooong time to make this. Either that, or I'm not a huge fan of grilling, which is where the additional time comes from. When I think of a salad, I think quick and easy (while still being filling). This one took awhile and it wasn't as filling as I thought. It's probably great for, like the title says, a long weekend, and as a side dish for many different meals. 

I've been going through the entire Oh She Glows cookbook and while the other three recipes I've made from her cookbook received a 10 out of 10, I'm scoring this one at a 6.5. It was still worth trying out this recipe, though! The dressing is delicious and I will definitely remake it for another type of salad (probably something Mexican).

Serves 6. Takes about 45 mins (prep and grill time).


Grilled vegetables:
- 4 ears of corn (Oh She Glows calls for 6)
- Coconut oil for brushing on the vegetables (I used extra virgin olive oil)
- 3 bell peppers (red, yellow and orange), quartered lengthwise
- 2 medium zucchinis, halved lengthwise
- salt and pepper

- 3 TBSPs of extra virgin olive oil
- 3 TBSPs of fresh lime juice (I juiced two limes)
- 1 glove of garlic, minced
- 2 TBSPs of minced fresh cilantro leaves
- 1 TSP agave nectar (or other liquid sweetener)
- 1/4 TSP sea salt
- pepper to taste

Optional ingredients:
- 1 avocado
- 1 can of black beans

After you've chopped the peppers and zucchini, brush coconut oil or olive oil on them, along with the corn. Season with salt and pepper. Wrap the corn in tinfoil, and then place them on the grill. The rest of the veggies go directly on the grill. Make sure your grill is preheated (about 10 min). Grill for about 15 mins, rotating the veggies every 5. Take the peppers and zucchini off the grill and leave the corn on for another 10 to 15 minutes.

For the dressing, mix everything into a bowl (extra virgin olive oil, lime juice, garlic, cilantro, agave nectar, salt and pepper).

Once everything is off the grill, you will need to let it cool for a few minutes before chopping. Chop everything up and mix it into the bowl with the dressing. For the corn, stand each ear in a dish or a pan and slice downward along the length of the corn with a knife. Mix the corn in with everything else.

Lastly, I added a can of black beans for some extra protein. I also seasoned the salad with a bit more salt, pepper and cilantro.

If you end up making this, let me know what you think of it!

Green breakfast smoothie.

I make smoothies for breakfast a few times a week, and can honestly say that I feel my healthiest when I skip a super heavy breakfast, and have something lighter and more nutritious. I'm a huge fan of green smoothies, and as someone who has struggled with anemia off and on, this is such a great way for me to get iron that is easy for my body to digest. I've been making the same smoothie for years, and was super excited when I opened the Oh She Glows cookbook and found almost the same recipe as my own. The only difference is that she doesn't add berries to her green smoothie, where I have been. Here's what I made this morning:

- 1 cup of almond milk
- 1 *huge* handful of spinach (don't be shy!)
- 1 banana
- 3 to 4 TBSPs of peanut butter (Oh She Glows recommends 1 TBSP, but I seem to do better with the extra protein, and I prefer to not use protein powder, which she suggests as well)
- 1 TBSP of chia seeds
- 1/4 TSP pure vanilla extract
- 1/2 TSP of cinnamon

To keep the smoothie cold, I would usually add about a cup of frozen mixed berries, which also gives it a nice tangy taste. This morning I skipped the berries and added 2 ice cubes. I was worried the flavor wouldn't be as good, but I think it's even better. It's rich, creamy and super refreshing!

PS: If there is one kitchen item I highly recommend, it is buying a vitamix. They are pricey, but they are SO worth it. I use mine several times a week, if not every day, and that thing is powerful. I'd even look on craigslist to see if you can find one used. Mine is pretty old but still works like it is brand new.

The beginning of my recipe blog.

Let me start by saying that never in a million years did I think I would start blogging about food and recipes. With that being said...

Welcome to my recipe blog!

Seriously, I never thought I’d do this, but it has been on my mind for the past few months, and I have decided to give it a shot. I think it is a bit crazy of me to start this, considering I have also started Shop Ethically and have a few other side projects I’m working on, but that’s the beauty of freelance. I have time–very limited unless strategically organized time–but time nonetheless.

I’m starting this blog for a few reasons:

1. Let food be the medicine and medicine be thy food.
As someone who has struggled with my health off and on for the majority of my life, if there is one thing I have learned, it is that my body is incredibly sensitive to food. But, rather than calling my body sensitive, I’d prefer to say that my body does well with the things it should do well on, that is, healthy and natural food. Without getting into too much detail, I’ll simply say this: food has healed my body while medicine I have developed allergies to. I really do believe that food can be our medicine, and medicine should be our food.

2. Eating right should be easy.
But gosh, it hasn’t always felt this way. Eating has been easy, but eating well has not, and I want to change that. I love food, and I love cooking, but hobbies, work, play, and life usually take the place of cooking, when they shouldn’t. Eating is what keeps me alive, and I want what I eat to be a bigger priority in my life. To get me motivated, why not combine everything I love to do (taking photos, writing and eating) into one. Basically, I want to take beautiful photos of the things I cook and eat, in order to feel inspired to cook more. Viola, my recipe blog, and suddenly eating right is easy (or at least pretty).

3. I want to save the world.
You might be wondering what a recipe blog has to do with saving the world. It’s actually quite simple: what we eat impacts not only our personal health, but the health of others, the health of animals, and the health of our planet. I don’t like strict labels, but I guess you could call me a vegetarian who tries hard to be vegan most days. Unfortunately, vegetarianism and veganism have received a bad reputation, but hear me out: the meat industry contributes more greenhouse gasses than all of our vehicles do on the road. That’s not cool, because I really like earth, and I want our earth to keep living. I also don’t believe in harming or killing animals. I think our culture has become desensitized to violence and cruelty against animals, and I’m not okay with that. Lastly, people often tell me I’m not getting a well-balanced diet (or enough protein), but there are countless studies that show a plant-based diet is the healthiest one there is, and that you can get enough protein from a plant-based diet. By eating vegetarian, I believe I am saving the world. This blog will have vegetarian and vegan recipes, so you can save the world, too.

Mostly, this is a place for me to write about my food journey, and help inspire those to cook delicious and easy recipes.