WholeCatch_SeafoodBurgers_YellowfinTuna-475This dinner was actually inspired by the outside of the tuna burger box, haha.  One night I was walking around Whole Foods trying to figure out what do I make?  So I decided to try a new kind of burger.  I stopped in the frozen seafood aisle and saw my options of salmon, mahi mahi or yellowfin tuna.  I’ve had salmon burgers before, and I thought mahi mahi burgers would be pretty whatever, but I’ve never seen yellowfin tuna burgers before.  So I just went with it (on an English Muffin “bun,” of course).  My last question was, what do I make with this?  I saw the edamame on the box and thought that was a great addition for an “asian inspired” dish, and then decided to do a light and refreshing take on a traditional slaw.  Here was the result: yellowfin tuna burgers with edamame and summer slaw.

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Yellowfin Tuna Burgers
Serves 2-4 people
INGREDIENTS:

4 Yellowfin Tuna burgers
4 English muffins
2 romaine lettuce leaves
4 Tbsp. Teriyaki Sauce, divided
DIRECTIONS:

  1. Cook burgers according to directions.  Meanwhile, slice and toast the English muffins.
  2. Cut each romaine leaf in half.
  3. Divide teriyaki sauce and spread 1 Tbsp. on one half of each English muffin.
  4. Stack everything and serve.

Summer Slaw
Serves 4
INGREDIENTS:
6 oz cole slaw (or broccoli slaw)
1 hass avocado
1 navel orange
1/2 cup walnuts
1 Tbsp. olive oil
1 Tbsp. lemon juice
DIRECTIONS:

  1. Peel and cut orange into segments and cube avocado.
  2. In a large bowl, toss everything together.

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THROWBACK THURSDAY: Both of these were made a little over 2 weeks ago –during my 2-day obsession with chilled fresh pasta salads.  Because fresh pasta is SO GOOD.    After picking up and putting down several different kinds of pastas (quinoa, ancient grain, spinach — I wanted something different), I ventured into the refrigerated pasta section.  I was intrigued by both of these pastas (see below) but then went with the fresh penne.  The next day, I couldn’t stop thinking about the first pasta salad, so I had to make another!  The second time, I changed it up and went with the stone ground whole wheat rigatoni because something about the color and shape just drew me — go big or go home.  I hope you have some fresh pasta available so you can try out one or both of these recipes!  Simple, healthy and refreshing.  Perfect for Memorial Day weekend and BBQ’s, no?

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Chilled Fresh Penne Pasta Salad
INGREDIENTS:
9oz fresh penne (I used Marina’s Pasta from the refrigerated section at Whole Foods)
4 cups spinach
1 small can (2.25 oz) sliced olives
1 cup cherry tomatoes, sliced
1/2 zucchini, sliced into crescent moons
1 lemon, juiced
2 Tbsp. good-quality extra virgin olive oil
Salt and pepper to taste
DIRECTIONS:

  1. Cook pasta according to directions.
  2. Drain and cool to room temperature.
  3. Once the pasta has cooled down, toss with the rest of the ingredients.
  4. Cover and refrigerate for 30 minutes, or until ready to be served.
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Chilled Fresh Whole Wheat Rigatoni Pasta Salad
INGREDIENTS:
12 oz fresh stone ground whole wheat rigatoni
1 cup zucchini, peeled into ribbons (about 2 small zucchinis)
1 cup cherry tomatoes, sliced
1 hass avocado, cubed
2 Tbsp. basil, finely chopped
1/4 – 1/2 cup pine nuts, toasted
3 cups power greens
1 lemon, juiced
1 Tbsp. good-quality extra virgin olive oil
DIRECTIONS:

  1. Cook pasta according to directions.
  2. In the meantime, prepare other ingredients: peel the zucchini into ribbons, slice the cherry tomatoes, finely chop the basil, and toast the pine nuts.
  3. When the pasta is done, drain and cool to room temperature.
  4. Once the pasta has cooled down, toss with the rest of the ingredients.
  5. Cover and refrigerate for 30 minutes, or until ready to be served.

Monday night my bf was going to get home before me, so we decided I would email him a grocery list and he would stop by Whole Foods. Originally, I was going to add “Japanese yams” to the list because I was running low, but decided against that because I figured I would just end up with regular potatoes instead.

I didn’t think the list was too complicated. I mean, we were only making tacos(/taco salad for me)!

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Well, low and behold, I deemed this to be THE WORST dinner of my life. Why? Because everything was absolutely wrong. First of all, the romaine– I mean, I had to cut and wash it, when really, I just wanted pre-packaged, triple-washed, ready-to-go romaine! Number two, the corn was not roasted. It was regular, sweet yellow corn. And last but not least, the beans were REFRIED. PRE-DIGESTED BEANS! In my salad!!!

Ok, so I wasn’t really upset, but I was in total disbelief with how wrong this list had gone. We joked that I would be 80 and complaining, “YOU RUINED MY LIFE WITH THOSE REFRIED BEANS.”

And you know what, even though those beans added a big lump of mush to my salad, they actually balanced out the spicy guac with their utter-blandness.

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hers: healthy(?) taco(?) salad

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his: titled “people who don’t give a shit about food”

Same dinner, two completely different plates and ingredients.  Boys and groceries…

Grocery shopping and looking for last minute gifts, holiday treats and/or stocking stuffers?  I know that could be me…After stopping like 50 billion times, competing for parking spots, dealing with crazy drivers, honking my horn (which I never do!) and trying to avoid accidents, I’m to the point where I’m looking for a one stop shop.  So here’s a round-up of some great gift ideas from Whole Foods Market that anyone (<< insert *me*) would be excited to receive.

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Silly Cow Farms Hot Cocoa // Whole Foods Market $ // Crunchy Chocolate NuttZo // Califia Almond Milk Eggnog // French Macarons from the WFM Bakery Dept. // Zumbo Kiss Peppermint Lip Balm // Mighty Leaf Tea Top Brew Mug

Now here’s your chance to win one of them (the Whole Foods Market Ca$h MOnEy!).  Giveaway ends midnight Saturday, December 21.

To enter the giveaway just follow: a Rafflecopter giveaway.

Disclaimer: I was not compensated for hosting this giveaway. The amazing people at Whole Foods Market Del Mar were kind enough to provide the gift card for me to giveaway.  

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Last night I attended “A Holiday Tasting for Our Favorite Bloggers” at Whole Foods Market Del Mar.  It was a preview of what Whole Foods Market will have available during the holiday season for simple already-made side dishes, last minute pickups and holiday catering.

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I have no objections to eating Thanksgiving food more than one time a year 😉 Especially when I don’t have to cook it.

Holiday dishes included:

  • Turkey with a mushroom gravy
  • Farro with pomegranate seeds, celery and all-spice vinaigrette
  • Stuffed acorn squash
  • Delicata squash filled with yams, celery root and apple
  • Brussel sprouts and pancetta
  • Cheese plate with cranberry cheddar cheese and triple-cream brie with cranberry chutney

Seriously, if you would rather not slave away in your kitchen all day, definitely consider these options (or similar) from your local Whole Foods Market.  It will make your life a whole hell of a lot easier, and I promise it will taste – <–that far from homemade.

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I also met Jayla, the creative genius behind Bon Affair.  If you know me, you know I don’t drink a lot.  I hate the feeling of being unproductive the day after drinking, so I just never do.  And, well that was the thought process behind Bon Affair.  It’s a very light wine spritzer, with no added sugar, and half the calories of regular wine.  It’s basically wine infused with purified carbonated water, with added electrolytes and grape seed extract.  It has 6.5% ABV and a refreshing crisp taste.  I can already see a holiday sangria recipe in the near future!

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Stay tuned for some more Whole Foods Market Del Mar holiday fun coming soon!

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About a month or so ago, when my dad was visiting, we went to Bier Garden Encinitas where I had a “Sprout Salad” with pea shoots, sunflower sprouts, kelp noodle, watermelon radish, and tangerine sesame dressing.  At the time, I had no idea what kelp noodles were, but when I got my salad, it appeared to have rice/vermicelli-like noodles.  It was a good salad, but it was one of those things where you pictured the dish differently than it arrived, so you didn’t quite remember what you ordered or what ingredients were used.

Fast forward to recently when I started to see kelp noodles pop up all over the internet (e.g. Grok Grub’s Asian Noodle Salad and Blogilates’ Peanut Miso Kelp Noodles).  I learned they were super low-cal and healthy, contrary to my belief they were just another type of asian noodle.

Last week I finally found some at Whole Foods!  And while I looking in the tofu/fermented/kelp noodle case, I also found mixed sea vegetables.  At a loss for what to make for dinner, on the back of the package was a recipe for a salad that I semi-mimicked (see below) with the addition of mixed greens and kelp noodles (since my whole mission was kelp noodles!).

Basically, this is a long rant about kelp noodles and how I developed this salad.  All you really need to know is that it’s easy, filling, bright and refreshing!

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Kelp Noodle Salad
INGREDIENTS:
2 meyer lemons, juiced
1 Tbsp. extra-virgin olive oil
1 package of kelp noodles, rinsed
1 bag of mixed greens
1 medium apple, diced
1 small avocado, sliced
1/2 cup mixed sea vegetables, rinsed
DIRECTIONS:

  1.  In a small bowl whisk together the lemon juice and olive oil.  Set aside.
  2. Prepare the kelp noodles (rinse) and cut to desired length.
  3. Mix together the kelp noodles, mixed greens, apple, avocado and sea vegetables.
  4. Toss with the lemon/EVOO dressing.
  5. Serve and enjoy!

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Special word of advice from someone who hates reading instructions: make sure you read the directions for any type of foreign (as in unfamiliar) ingredients you might buy.  The mixed sea vegetables were covered in salt and I thought it was a ridiculous amount.  Come to find out the salt is used to preserve the taste and you’re supposed to rinse it all off completely. 

Do you ever cook with unfamiliar ingredients?

This week depicted in an irrelevant photo dump.

afterlightFarmer’s Market Flowers from my boo

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New favorite drink

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Whole Foods with Pip-squeak

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Morning walks in Compression Socks and UGGs…

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Flower after a night of rain

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Ever wondered what Trader Joe’s carried that was pumpkin?  My mom has the whole inventory…

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Lunchtime #Selfies

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And then #Napsies

What’s the last thing you took a picture of?

Weekly Workout Recap:
Sun – Rest
Mon – Group Run, 6 mi
Tues – Yoga AM
Wed – Speed Workout, 8 mi  (2 min plank)
Thurs – Recovery Run, 3 mi (2:15 min & 2:30 min plank)
Fri – Rest/sports massage  (2:45min plank)
Sat – 8 mi
Total Weekly Mileage: 25 miles

This past Spring, Whole Foods Market Del Mar opened and I have spent almost every waking hour there.  Just kidding.  But seriously.  Before work, after work, during work (for lunch), before yoga, after yoga, multiple times in one day, etc.  Spending so much time at the store, I’ve had enough time to find my essentials and go-to groceries!

Here are some of my favorite things I’ve found exclusively at Whole Foods Market.

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1. 365 Unsweetened Almond Milk – my go-to almond milk when I don’t have time to make my own.  It’s one of the few I’ve seen free of carrageenan.
2. Chameleon Cold Brew – Perfect iced with a little bit of almond milk (or lately, my guilty pleasure half-and-half) or in a Mocha Protein Shake.
3. Suja Lemon Love – my absolute favorite Suja.  It’s light and refreshing and leaves a lasting bite on your tongue.  Nothing is as good as the original.
4. Tessemae’s Cracked Pepper Dressing – All natural, gluten-free, paleo, the good stuff.  I love this because it contains all the seasoning I need for a salad.  Just a little bit of this olive-oil based dressing, and you’re all set.
5. NuttZo Crunchy Peanut-Free Nut & Seed Butter – I didn’t know it was possible to love a nut butter until NuttZo.  Probably one of the only kinds of nut butter I have honestly taken a spoon to.  My favorite nut butter to use in my Healthy Fat Packed Smoothie.
6. Bucha Raspberry Pomegranate Kombucha – My favorite kind of kombucha.  It’s fruity and effervescent without being overly sweet.

Now, enough talk about what I love.  Here’s the chance for you enjoy a little something you love!  Enter to win one $25 Whole Foods Market gift card (can be used at ANY Whole Foods Market).

Giveaway ends midnight, August 15
Just follow: a Rafflecopter giveaway

Disclaimer: I was not compensated for hosting this giveaway. The amazing people at Whole Foods Market Del Mar were kind enough to provide the gift card for me to giveaway.  As always, all opinions are my own.

As of late, acai bowls have been my go-to to-go breakfast.  However, today’s bowl…not so good.  I don’t know how, but it’s lumpy and has the consistency of cottage cheese…ew?  This has just made me start thinking about making my own again.  It’s super easy to do, and here’s how:

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Acai Bowl
INGREDIENTS:
1 acai puree packet (found at health food stores such as Sprouts and Whole Foods)
1 medium frozen banana
1/4-1/2 cup liquid (e.g. apple juice, soy milk, almond milk, coconut milk)
toppings of your choice (e.g. sliced banana, berries, granola, shaved coconut, bee pollen, honey, etc.)
DIRECTIONS:

  1. Put acai puree, frozen banana and liquid of your choice in a blender.   Blend until desired consistency.  
  2. Option to add more or less liquid to your likening.  
  3. Top with your ingredients of choice.

Benefits of acai:

  • high in antioxidants
  • hosts free-radical and age-fighting powers
  • ORAC level (Oxygen Radical Absorbance Capacity) over 3,500 (hundreds of times higher than your average fruits)
  • more protein than an egg
  • high in omega 3, 6 and 9 fatty acids (improves the look and texture of your hair, skin and nails)

Benefits of making your own:

  • make it how you want
  • control the amount of sugar used (less juice, and/or less blended fruit)
  • control the consistency (thicker, runnier, etc.)
  • blend in your favorite fruit for different flavors
  • top with your favorite ingredients

It’s time to get back on track and eating right.  Yesterday I went for a run after traveling 6+ hours.  I was worried I was going to be sluggish and that my running was going to be affected by my change of (poor) eating habits for the past few days.  However, I felt really good, and my legs just wanted to keep moving.  It was so refreshing to be back by the big blue ocean.  I did a 4 mile run, that included my first sub-7 minute mile at 6:44! :)

Ok, so now back to this week’s edition of eating for the season: another kale recipe.  This is the perfect drink to help detox your system and make you start feeling right again. I’ve gone through phases of making and liking green smoothies, and then not.  They usually start out nice and mild, but then I become a mad scientist in the kitchen.  They become increasingly more brown than green, and the flavor becomes less than appealing.  However, the other day I got a great green smoothie from the Whole Foods juice bar which jotted my memory.  “Hey, I can do this!”

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Tropi-Kale Smoothie
This recipe is Whole30 and Paleo-approved
INGREDIENTS:
1 cup kale
½ frozen banana
9 frozen mango chunks
¼ cup frozen pineapple bits
12 oz. coconut water

DIRECTIONS:

  1. Place all ingredients in the blender.
  2. If you don’t have a Vitamix (like I don’t), I usually set the blender to “chop ice.”
  3. Once everything has been broken down a little bit, I alternate between the “puree” and “liquefy” speeds.  Tip: If it’s hard to get moving, just add a little bit more coconut water.
  4. When it’s all blended, you should have a nice and thick, tropical tasting, green smoothie.
 
 
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