Archive of ‘midday’ category

august a.k.a. organic veggie bowl

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Introducing my most favorite dish to assemble – August. Isn’t she lovely. My mom inspired me to make this gorgeous veggie bowl.

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She was served something like this (on a much smaller scale) at a restaurant in Arizona. She snapped a shot to send to me and waa laa … August was born. We went with all organic veggies but obviously that is a personal choice, choose what fits your lifestyle best. It was a blast to assemble, I know you will have fun too!

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Ingredients

Green leaf lettuce of any kind (for deco along the rim of your bowl or eats)
broccoli
cauliflower
corn on the cob (raw – its delicious!)
radish (I used Easter radish – gorgeous purples and pinks)
multicolored carrots
red and yellow bell pepper
cherry tomatoes
sugar snap peas
cucumber
ranch/tzatziki(took about 5 minutes for me to spell that)/or any other veggie dip that you prefer

Instructions

As seen in the picture, display the veggies from large to small, or honestly – just do it messy – its gorgeous that way too! There is no wrong way. I did not give measurements because it really just depends how many people you are making this appetizer for. Have fun and enjoy your veggies!

 

watermelon ‘salad’

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This delicious side is a little too simple to call a “recipe” or even a salad… but it’s fantastic and worth posting. We have been enjoying this in the late afternoons when we need a light and refreshing snack.

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Ingredients

1/2 watermelon, chopped (check out this youtube clip on how to chop a watermelon!)
6 mint leaves, chopped
1/4 cup feta cheese
juice of one lemon
squirt of honey
dash of salt

Instructions

Chop the watermelon, toss in the feta cheese and add the chopped mint leaves. Right before serving drizzle the lemon and honey concoction. Enjoy!

 

the ‘Joya’ salad a.k.a. the chic cobb salad

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This is one of Rob and I’s most favorite salads. It is beautiful, sophisticated and yet shockingly filling. I love the asparagus and egg combo and the salty pistachios pair beautifully with the avocado. We named this elegant salad after the chic miss joys rose (soon to be Mrs. Groves, which we could not be more thrilled about!) She is as down to earth as one can be, while all the while capturing your heart with her own humble charm. She is lovely and present and just so satisfying to be with. We hope you can enjoy this salad with someone as inspiring as she!

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My love and his amazing photography skills… I had to post a few extra. Thank you Natalie for the lovely floral arrangements. They made this meal feel a bit more Parisian, which you know I love.

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The cherry tomatoes give this dish a burst of color. We love rotisserie chicken, it adds such fantastic flavor, is easy to use and we had plenty left over, which allowed for another easy meal. Stay tuned for what the other half of this bird created for the Wang’s this week.

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Ingredients

mixed green lettuce
1 breast, shredded of rotisserie chicken (whole foods has organic rotisserie chicken)
5 spears asparagus, roasted and chopped
1/4 cup toasted, salted pistachios
2 hard boiled eggs, chopped
1/2 avocado, chopped
cherry tomatoes, halved

For the Dressing:
1/3 cup pesto
1/3 cup olive oil
1 tablespoon balsamic vinegar
dash of garlic powder
dash of sea salt
1 tablespoon brown sugar
touch of black pepper

Instructions

Add all ingredients in a salad bowl (reserving the rest of your rotisserie chicken for other meals!)
To make the dressing, combine all ingredients and whisk. Toss the salad before serving! Enjoy!

 

Muesli a.k.a. ‘the new granola’

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Muesli. The first time I was introduced to Muesli was when I lived in New Zealand back in 2003. While I found it bland and rather boring back then, now I have a new found love and respect for this delicious breakfast item (or ‘nice cream’ topper)

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The difference between Muesli and Granola is simple. Granola is baked. Muesli is not. Granola typically has added sugar for sweetness and oil for crunch. Muesli is the raw version if you will.

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This nutrient dense breakfast item is wonderful atop the tropical storm smoothie or a bed of yogurt with a little honey drizzled across the top. Eat it with fresh banana milk (1 frozen banana blended with 1 cup water and a dash of honey) or coconut milk for a quick breakfast on the go or even soak it the night before in milk and have a breakfast porridge waiting for you when you wake up. Really there are so many options.

You can not mess this up so take liberty when making your perfect blend. We make ours as follows.

Ingredients

3 cups gluten free thick cut oats (whole foods)
1 cup raw sprouted pumpkin seeds
1 cup raw sprouted sunflower seeds
1 cup raw walnuts, chopped
1 cup slivered almonds
1 cup currants (any dried fruit is a great option)
1 cup shredded coconut (sweetened or unsweetened)

Instructions

Mix all the ingredients in a bowl and store in an air tight container. We like our Muesli pretty ‘nutty’ so we do a 2:1 ratio. We have double the nuts/seeds/fruit to oatmeal ratio but that is personal preference. We also choose sprouted nuts/seeds when we can because it is easier on your digestive system but raw or even toasted nuts and seeds will be just fine! You can not mess this up so take a look in your pantry and create your own!

 

DD Wraps a.k.a. taco wrap with cauli-rice

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My dear friend Dar loves loves loves lettuce wraps. As Rob and I were assembling this delicious dinner I could not get her off my mind. So we called them the “DD wraps” in honor of our lovely friend, Dar. She is refreshing and and light and amazing… just like these wraps.

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Full of color and flavor… not to mention a HOST of nutrients! Dig in!

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Ingredients

1 lb of ground organic turkey
1 packet of trader joes taco seasoning (or any taco seasoning)
1 (32 oz) can of tomato sauce (OR use the pizza sauce recipe from previous post…using a little less honey… in my personal opinion… this makes this dish exceptional! And only takes about five more minutes)
1 yellow onion, chopped
1 teaspoon minced garlic
1 head of cauliflower
1 tomato, chopped (optional)
1 head of iceberg lettuce
1 jar of corn salsa (trader joes)
1 avocado
sour cream (optional)

Instructions

Grind the cauliflower into (for a how to, click here) cauliRICE. (This can be done the day before or morning of to save time. Just keep in a bowl, covered in the refrigerator.)

Use half the chopped onion and 1 teaspoon garlic, sauteing for about 5 minutes (you can use oil if using a non-stick pan).

Then add the cauliRICE with half a packet of taco seasoning (should be about 2 tablespoons worth of seasoning) and saute for another 5 minutes.

Add about 1 1/2 -2 cups of tomato sauce to the cauliRICE, stir, cover and let simmer for about 5 minutes. Stir again, and simmer for remaining 5 minutes. (Total 20 minutes in the pan). You can eye it here… if you prefer it to be softer, give it a little more time. This is pretty hard to mess up. My kind of dish!

Meanwhile, saute the rest of the yellow onion in a separate pan until soft.

Add the ground organic turkey and the remaining half packet of taco seasoning, and cook until browned (about 5 minutes)

Add the remainder of tomato sauce (about 2 cups worth) and simmer for about 15 minutes.

Rinse the lettuce leaves and make “cups” out of the lettuce (you cant be a perfectionist here).

Add cauliRICE, top with ground turkey. Add corn salsa, avocado and organic sour cream (if you are not dairy free, the sour cream adds an amazing touch to these tacos.) Enjoy!

 

Side note: You can prepare the cauliRICE and ground organic turkey the day before, keep in an airtight container in the refrigerator and serve the next day with very little time and prep. This is a great option for a dinner party.

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