Fennel Whiskey Manhattan

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Things got a little crazy over the past few months, with our move to Manhattan taking up much of the space in my head. I am alright with that. We're now settled into our new building, the picture frames are hung on the walls, and every morning, I walk through the city with a "pinch me" sensation.

So, it seems quite fitting that my first recipe posted from our new apartment in Manhattan should be a twist on the drink whose name pays homage to this city. 

To be entirely forthright, this is not exactly a Manhattan. It is, however, quite similar, minus the vermouth and subbing the fennel bulb for fruit. If I had to compare the two, I would say this version has a more earthy flavor, which is perfect for me. Also, if you're like my husband and have a distaste for vermouth, this might be your new favorite cocktail.

Plus, we made it - and drank it - in Manhattan. 

If you find yourself cooking with fennel and removing the top portion of the bulb, save it for this cocktail. It's the perfect garnish while also adding just enough earthy flavor to the drink to make it pop without being overwhelming.

Fennel Whiskey Manhattan
Ingredients (makes one):

• large ice cubes
• 1 oz water
• 2 oz whiskey
• 2 dashes Angostora bitters (or another anise-flavor)
• 1 tsp sugar or sugar substitute (I used Stevia powder)
• 1 top of a fennel bulb, rinsed and cleaned

Directions:

1. Combine all ingredients except for fennel bulb and either shake in a cocktail shaker or stir well in a rocks glass.
2. Add fennel bulb to the glass. 
3. Serve! Encourage guests to use the fennel to stir their drink.

Notes:

• To make this cocktail more like a true Manhattan, add 1 oz of dry vermouth
• This is a great cocktail to serve with a meal in which you use the rest of the fennel - the flavors will play well together, and it allows you to use the leftover bits of the vegetable and therefore waste less.

Looking for more cocktail recipes?

• Rumon Ale Cocktail
• Juiced Apple and Whiskey Cocktail
• Blackberry Basil 66 Calorie Cocktail

Coconut Milk Turmeric Tea (Anti-Inflammatory and Pain-Killing Tea)

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This sweet, coconut milk-tea is filling and delicious, but it's packing a much bigger (and healthier) punch. 

Turmeric is the queen of spice, and it is known for its anti-inflammatory and pain-killing properties. I have been having some problems with my jaw lately, and after some research, I read that one of my best bets to add natural medicine (trust me, I'm already trying other things) was turmeric.

I read a few recipes for turmeric in hot water, turmeric in milk, etc. The hot water was a little bland and I didn't want to consume that much milk because I generally don't drink dairy. So, I spotted a can of coconut milk in my fridge that was waiting to be used in some chicken curry, and suddenly this recipe was born.

This tea is a warm and comforting drink in the morning or evening. If you have any issues with inflammation, arthritis, or pain, it may help alleviate some of those symptoms due to the turmeric. Additionally, because it contains ginger, it may help with stomach and digestion problems. Throw in that cinnamon and you're helping your body regulate your blood sugar.

Seems like a killer combo to me. Or... make that the opposite of killer (because it's so darn good for you).


Coconut Turmeric Tea
Ingredients:

• 1 can coconut milk
• 1/2 can of water
• 1 1/2 teaspoon turmeric powder or ground turmeric
• 1 teaspoon cinnamon
• 1 dash of black pepper (optional - does not significantly alter the flavor and is said to increase your body's absorption of the turmeric)
• 1 small piece of ginger or 1/4 tsp ginger powder
• 1/2 tbsp stevia or 1 tbsp honey

Directions:

1. Combine all ingredients in a vitamix or blender and mix until smooth (optional - if you skip this step, simply whisk ingredients together and follow the remaining directions, then strain like tea at the end to filter out any pieces)
    
2. Pour into a small saucepan. Bring to a boil, then reduce heat and simmer on very low heat for 20 minutes. You will need to watch this at the beginning, because it can foam up and overflow if you do not reduce the heat fast enough!
   

Notes: 

1. If you use a blender, be sure to clean it immediately after use. Turmeric has a bright yellow/orange color which can coat your blender. If you do forget to clean it and end up with a bright highlighter blender, I am told by Diane that you can run dish soap and vinegar through it a few times to remove it.

Easy Green Juice

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This week, I needed some vitamins and a little detox. I've been having some weird muscle inflammation around my jaw, so I am hoping some good old fashioned nutrients will solve the problem.

Fingers crossed.

Juicing has become one of my favorite rituals when I can tell my body is in need of some nutrients. It's definitely a process - rinse and wash the vegetables, put them through the juicer, can the juice, and wash the juicer (ugh. my least favorite part of anything ever). 

If you don't have a juicer, don't fret. You can make this in a high powered blender. Blend all of the ingredients together, using a tamper to push things down. Add a bit of water if you need to, but it will slightly dilute the flavor. Once you're done, either drink it as a smoothie (if you're doing it this way, be sure to remove the apple cores) or filter through cheesecloth or a fine mesh strainer.

Easy Green Juice
Servings: 2
Ingredients:

• 1 cucumber
• 2 green apples
• 2 handfulls kale
• juice from 1 lemon
• 1 head romaine
• 1 tbsp ginger

Directions:

1. Rinse and juice all ingredients. If you are using a blender, blend well and then strain pulp.

PB&J Protein Smoothie

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It was your go-to snack as a kid. Whether you're the fancy pants who got mom to remove the crust and cut your sandwich into diamonds or the regular joe who ate whatever you got, crust and all, there is something nostalgic and comforting about a peanut butter and jelly sandwich.

Your parents didn't just drown you in PB&Js because it was easy. They did it, at least in part, BECAUSE YOU LOVED PB&J. 

Now's the time to bring back that lovin' feelin' for your PB&J - but this time, instead of sandwiching it between carbohydrates, combine it with some protein and drink up!

PB&J Protein Smoothie
Ingredients:

• 1/2 cup blueberries, raspberries, blackberries, or any berry of choice - just as you had your favorite jelly back in the day, others work here, too!
• 1 tbsp peanut butter (feel free to substitute other nut butters if you have a peanut allergy)
• 1 scoop vanilla protein powder or 3 tbsp Great Lakes Gelatin
• 1 cup water or coconut water

Directions:

1. BLEND
2. SERVE

^Yeah. It's that easy.

WHAT ABOUT YOU?

• What's your favorite smoothie recipe?
• What's your secret ingredient?
• Do you like to add protein to your smoothies or just use them to get your vegetables?

Savory Spaghetti Squash Fritters with Poached Eggs

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Confession: I just discovered spaghetti squash.

I know some of you superwomen out there have been using it forever as a pasta substitute. You were right, and it is heavenly, but I have to tell you that there is something even better to be had in the leftovers...

I was on my way back from a long run at the gym when I started thinking about lunch. We had gorged on spaghetti squash, marinara and ground turkey the night before, so I knew I had some leftovers. It seemed like a decent plan.

...but really, who wants to eat regular old leftovers?

I was still in the car when I realized I could make something even better with my bowl of spaghetti squash. Throw that spaghetti squash in a pan with some paleo flour, egg white, and nutritional yeast - oh, and don't forget the garlic - and you get something that is restaurant-worthy. You know, like a good restaurant.

These fritters? Each one is a savory, cheesy, goody with a crispy exterior and a warm, textured, cheesy inside. Soak it in the warm yolk of a soft-poached egg and it cannot be beat.

Savory Spaghetti Squash Fritters with Poached Eggs
Servings: 2
Total time using fresh spaghetti squash: <90 minutes
Total time using leftover (cooked) spaghetti squash: <15 minutes
Ingredients for Savory Spaghetti Squash Cakes:

• 2 garlic cloves, minced
• 1 tbsp egg whites (1 egg white)
• 2 tbsp almond flour
• 1 tbsp coconut flour
• 1 tbsp parmesan or nutritional yeast (use nutritional yeast to make this recipe dairy free)
• 1.5 cups spaghetti squash, cooked and stringy
• 2 tbsp coconut oil (or your cooking oil of choice)

Ingredients for Poached Eggs:

• 2 eggs
• 1 tbsp rice vinegar (optional)
• Water

Directions to cook and prep spaghetti squash (skip this step if you are using leftovers or already prepared stringy spaghetti squash):

1. Preheat your oven to 400 degrees.
2. Poke spaghetti squash 4 times with a fork or knife to allow for air to escape.
3. Place on an aluminum or parchment lined pan and bake for 60-70 minutes, until the outside can be much more easily pierced with a fork.
4. Remove from oven and let cool enough that it can be handled. 
5. Cut in half length-wise, then scoop out the seeds and discard.
6. Use a fork to remove the flesh and use for the recipe. Flesh should come out nice and stringy, like angel-hair pasta!

Directions:

1. Combine garlic, egg white, flours, parmesan/nutritional yeast, and spaghetti squash in a bowl and mix well. Divide in two and roll into balls.
2. Heat coconut oil over high heat in a covered skillet until melted. 
3. Place both cake balls in the oil and use a thin spatula to flatten them to be about half an inch thick. Cover and cook for 3 minutes.
4. (Optional directions for adding poached eggs: While cakes are cooking, fill a sauce pan with 2 inches of water and boil. Add rice vinegar, lower to a light simmer, and use a small cup or ramekin to slowly slip each egg into the water. Wait for 3 minutes for soft poached eggs, then use a spoon to remove)
5. Reduce heat, remove the cover, and flip both cakes using the thin spatula. Re-cover and return to high heat for an additional 2-3 minutes.
6. Remove from heat and top with poached eggs.

Grilled Romaine Salad with Bacon and Feta

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This is the first day of the rest of your life, because today begins your love affair with romaine. I know -- you thought romaine was the boring cousin of spinach and arugula. I'm sorry to break it to you, but you couldn't be more incorrect. 

I actually chose this salad over a burger for lunch last week. There the burger sat waiting to be warmed up, doused in mustard (Not ketchup. NEVER KETCHUP!) and devoured by yours truly. But, instead of eating that fabulous burger, I opted to go through the steps to make this salad - because it really is that good.

Before you have me committed to an asylum for choosing salad over a burger, hear me out. Due to its grilled preparation, the romaine takes on a completely different flavor, characterized by smokiness and scorch marks. Add some bacon and feta cheese and you have a salad that is finally worthy of running the show.

And it's pretty darn healthy, too. Not that you care...

Grilled Romaine Salad with Bacon and Feta

Prep time: 2 minutes

Cook time: 4 minutes

Servings: 1

Ingredients:

• 1 head of romaine lettuce - I have been using the smaller ones from CostCo because they are the perfect serving for one head per person. If you use a larger head, you could easily split this between two people!
• 1 tbsp olive oil
• 1 piece of uncured bacon
• 2 tbsp feta cheese (or your cheese of choice)
• Ground black pepper

Directions:

1. Cook the bacon any way you want, then set aside. I save a few pieces after making a weekend brunch and crumble them up in a bag.
2. Rinse the romaine head, then pat dry.
3. Cut the romaine in half, lengthwise (see images below).
4. Rub both sides of each romaine chunk with olive oil.
5. Cook on medium-high heat on a grill (or on a grill pan - since it's winter already and going outside is awful!). 
6. After 2 minutes (or when scorch lines show up on the bottom), use tongs to flip each piece. 
7. 2 minutes later, remove from heat. Sprinkle with pepper and add feta and crumbled bacon.
8. ENJOY IT. YOU'RE WELCOME.

Prosciutto Cotto Brussels Sprouts

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Heads up: You can make this recipe solely using CostCo ingredients. Yeah, you're welcome.

When I found a large quantity of prosciutto for sale at CostCo, I purchased it without hesitation. It took me a bit of brainstorming to figure out how to use it, though. Oddly enough, as it turns out, I don't love raw prosciutto as much as I love, say, salami and ALL OTHER MEATS. 

Alas, there are no wrong answers in brainstorming (according to 30 rock), so I quickly figured out how to deal with this prosciutto dilemma: cook it.

In Italian, this is called serving it as Prosciutto Cotto. The resulting amazingness is thin and crispy, almost like kettle cooked chips, but with a major burst of smoky ham flavor kind of like - wait for it - BACON! Now, you know I don't just compare things to bacon lightly, because bacon is my jam (speaking of - have you ever made BACON JAM?).

Combine that deliciousness with toasted brussels sprouts and you will be amazed. You're not even stuck with that nasty brussels sprouts smell because all you're getting a whiff of is delicious, decadent prosciutto cotto.

Prosciutto Cotto Brussels Sprouts
Ingredients:

• 1 1/2 cups brussels sprouts, rinsed and ends cut off
• 2-4 slices prosciutto (you know, depends on how much you LOVE IT)
• 1 tbsp olive oil 
• Cooking spray
• Optional: 1/4 cup walnuts

Directions:

1. Cut or rip prosciutto into small pieces, approximately 1-2 inches long and a half inch wide (this doesn't need to be exact - they just need to be bite size!)
2. Spray a pan and cook on medium-high heat until prosciutto pieces are crispy. Remove prosciutto from heat and set aside.
3. In the same pan, combine olive oil and brussels sprouts (and walnuts if you are using them) and cook for 8-12 minutes, until brussels sprouts are becoming soft and browned on the edges. 
4. Add prosciutto and cook for another 1 minute, then serve.

Balsamic Grilled Pears and Figs

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I don't know if I should call this breakfast, lunch, dinner, or dessert. It's warm enough and delicious enough for a cold Fall breakfast. It's the perfect side for a lunch or dinner side. And, man, this is easily sweet enough on its own to suffice for a sugary dessert.

Balsamic Grilled Pears and Figs
Ingredients:

• 1/2 pear, sliced into 1/2 inch thick pieces
• 4 figs, cut in halves
• 2 tbsp balsamic vinegar

Directions:

1. On an oil-sprayed grill pan, grill figs for 3-5 minutes, turning regularly.
2. Once the figs begin to brown, add pears. Drizzle with balsamic vinegar and grill for 2 minutes, then turn and grill on the other side for 2 minutes. 
3. Transfer figs and pear slices to a bowl, layering figs on the bottom and pears on top. Drizzle again with balsamic vinegar and eat!

Coconut Paleo Protein Pancakes

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I was still sleeping at 8am when my husband walked into the room and said, "I'm going to the store for milk. Do you want anything?"

And I did. I sure as hell did. I must have been nose deep in some culinary dreams, because I sprang out of bed with visions of paleo pancakes swimming through my head. I had almost everything, you see, but a few things would make it perfect.

You know, the good things. Like dark chocolate and maple syrup.

And so off I went, makeup-less and crazy haired, glasses smooshed to my face, because I was AWAKE now that pancakes were in the mix.

They did not disappoint.

Coconut Paleo Protein Pancakes
Ingredients:
1/4 cup Coconut Flour
1/4 cup + 1 tbsp Coconut Milk
2 eggs
2 egg whites
1 tbsp flax seed
1/2 scoop protein powder (appx 1.5 tbsp)

Directions:

1. Combine all ingredients in a blender and mix until well combined.
2. Grease a cooking pan with coconut oil.
3. Pour in a bit at a time and cook uncovered over medium-high heat. *If you are adding blueberries or fruit, add it now, after you've poured the batter* 
4. Once you see bubbles appear, carefully flip with a small spatula. The top will be a bit liquidy still as you flip, so do it decisively! It's alright if a bit of it spills- just use the spatula to move your pancake around and pick it up!
5. If you are adding chocolate or something else that is melty, add it on top now!
6. After another two minutes, check the bottom of the pancake. When it reaches your desired darkness, serve.
7. TOP THAT SCHTUFF WITH MAPLE SYRUP, OBVIOUSLY.