vegetarian

Guest Post by Prosecco & Projects: What I Eat in a Day

EVERYONE knows my obsession with reading about what people eat in a day. I literally can’t get enough. I find it always interesting, often inspiring, and learn something new each time I get my hands on one of these articles.

Well below is no different. Morgan, the darling behind Prosecco & Projects shares with us a typical day for her through food below.

::Spoiler:: I am running to make Morgan’s Cardamom Cashew Milk Coffee Creamer RIGHT NOW.

Enjoy! 

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I wish that I could tell you about how I start my day off with a superfood smoothie and end it with some deliciously colorful buddha bowl but I promised myself that I would be honest! So here is what a self proclaimed house cat who dreams of being a cupcake connoisseur and wine expert eats in a day.

Everyday I start my morning with an AM Beauty Tonic. The name sounds fancy but really it should just be called daily digestion tonic. It has many benefits but the main reason I drink it is because it really gets things going. I think that the first thing that you put in your body everyday is the most important so I try to make sure its not a sugary doughnut or something along those lines. Thats not to say a doughnut isn’t next in line! Its all about balance right?!

 

After I sip my AM Beauty Tonic I move on to COFFEE! Yay! This is the best part of my day! Now here’s where I will be honest. I used to drink sugary chemical filled creamers and loved every minute of it! But after learning about how nasty those are I have trained myself to like more natural creamers! My favorite is my Cardamom Cashew Milk Coffee creamer! It is just so thick and delicious, you wont miss the stuff from the plastic bottle ever again!

I am not a huge breakfast person but I typically get hungry around 10:00 AM and want to grab something quick since I work full time and am usually knee deep in meetings around now. I love packing one of my Mini Sweet Potato and Ham Frittatas to-go. They are so easy… I just heat it up really quick and add hot sauce and avo! Total deliciousness. But if I am in a really big hurry I will have a hard boiled egg with Everything but the Bagel Seasoning sprinkled all over!

 

Lunch is kinda the same story. I usually end up eating at my desk while writing blog posts or answering emails. I love making a big pot of soup on Sundays. We will have it for dinner that night and then I will have it all week long for lunch! I love soup!

I will bring a few snacks just in case I get an afternoon craving! Some of my favorites are Chomps Beef Sticks, Carrots w/ Guac, and my fave- Jalapeno Popcorn. I have done the Whole30 a couple of times and it has totally changed my eating habits so I really try to make sure I am paying attention to what I am munching on. Don’t get me wrong I still indulge but when I do now I want to make it worth it. 

 

Like this delicious Chocolate Chip Cookie. I’m not wasting it on my afternoon snack in the office!

 

Dinner is totally random. There is no consistency here. It’s just whatever sounds good to me the night before. Some of our favorites are a burger salad with tons of Roasted Garlic Aioli smothered on top, a pot roast with roasted veggies, and tacos (duh!)!

As far as drinks go, I love LaCroix… particularly the coconut and tangerine flavors. I drink one kombucha a day and my fave is the seasonal Vanilla Oak flavor from Brew Doctors Kombucha. It tastes like cream soda. And of course I love a bubbly glass of Prosecco. I love it with a splash of pineapple juice and pomegranates. The pomegranates float around like little fireworks so you feel like everyday is a party!

xx,

Prosecco and Projects

#inspiralized

 

Have you guys hopped on the spiralizer bandwagon yet?  Spiralizers are super affordable and you can spiralize literally anything, well almost anything.  Fun to use, easy to make healthy meals, and a total crowd pleaser!

If you aren’t ready to commit to yet another piece of kitchen equipment, a lot of grocery stores (like Whole Foods and Wegmans) will provide veggies already spiraled for you (I am all about this convenience!).

Anyway, there are tons of options but I thought I would share one of my SUPER EASY favorites.

Squash and zucchini are certainly more summer veggies that are accessible all year but feel free to try this dish with fall produce like sweet potatoes and rutabagas.  Like a lot of things I “cook”, no recipe is required.  Let me just share with you what I did.

Cover the bottom of a flat, heavy pan with water.  While bringing water to a boil, spiralize two medium zucchini. Place into the water and cover. It takes no time at all so stay with it, moving the zucchini around frequently just until they get soft and wilted.  While this is happening, toast a few pine nuts.

Pull your “noodles” out of the pan, drain and pat dry, and place on two dinner plates.  Add a drizzle of evoo, a squirt of fresh lemon juice, a few sliced baby tomatoes, some chopped basil, salt and pepper, and parmesan cheese to each plate (or skip the cheese to make it vegan, duh).

You’re done.

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OMG.  So delicious with an ice cold glass of Sauvignon Blanc.  The perfect light, simple meal.  Serve alongside grilled chicken if you like!

Check out the Inspiralized site for more inspiration!

xx,

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Kind of Insane Roasted Broccoli Salad

roasted-broccoli-saladI LOVE BROCCOLI.  Not like cold, gross, hard, raw broccoli.  But roasted, caramelized, nutty, delicious broccoli.  I took my roasted broccoli to the next level and made a super simple, warm salad.  Salty and delicious. Measurements aren’t scientific so give it a whirl and add/take away wherever you like.

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Roasted Broccoli Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side dish, Salad
Ingredients
  • 1 head of broccoli, cleaned and trimmed and chopped into small pieces
  • EVOO
  • S and P
  • 1 tsp coconut sugar (optional)
  • 1 cup of toasted pecan pieces
  • Dried tart bing cherries (no added sugar)
  • ½ raw red onion
  • ⅓ cup of feta cheese
  • Lemon wedges
Instructions
  1. Cook the chopped broccoli at 350 for thirty-forty minutes with the evoo, salt and pepper and the coconut sugar (it helps everything to caramelize). Very finely chop the half of a red onion. After the broccoli is done and cooled enough to touch (but still warm), chop it into tiny pieces. Throw in a bowl and add the toasted pecans, raw red onion (leave it out if you don’t like it but I love the crunch!), cherries, feta and a squeeze of fresh lemon. Ready to eat!

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Buffalo Cauliflower Sliders

You guys…..

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I could not get a picture like this so I had to ask my girls over at Full Belly Sisters permission to use their image because it is what sold my fiance on trying this masterpiece. I know that my meat eating friends may chuckle at the idea of having cauliflower replace meat but there is a reason it is trending this year; IT IS GOOD. The consistency is on point and this particular recipe is to die for. We tossed the kid’s “meat” in BBQ sauce so we could use our favorite Frank’s Red Hot as the buffalo sauce. Mackin (fiance) has mastered the buffalo chicken sandwich so I know deep down he had reservations on how this would turn out. My friends, this is by far one of our new favorite recipes and will make it’s round in our bi-weekly menu. As in depth and beautiful as the picture shows.. this recipe is surprisingly simple. We used a bit of ranch dressing and local feta in place of the Full Belly Sister’s recommendation (it looks insanely delicious) Yogurt Gorgonzola Dressing only because we did not have those ingredients on hand. I had to use gluten free bread with my daughter and we ended up eating it open face style because I am weird about sandwiches. The boys ate it with a local bun and went nuts over it. I know Mackin thought he was going to eat two or three sandwiches because it was cauliflower but we were all unusually full after the meal; meaning YES it is more than satisfying!  We added lettuce and tomato because we are up to our ears in both right now. Thank you Full Belly Sisters for ANOTHER amazing recipe. You have yet to fail us and we look forward to making more of your recipes! Check them out, ya’ll. We picked up another Blondes Eat Clean recommended site :)

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Buffalo Cauliflower Sliders
 
Author:
Recipe type: Vegetarian
Serves: 6-8 sliders
Ingredients
  • 1 small head cauliflower, cut into bite-sized florets
  • a couple teaspoons of olive oil
  • ⅓ cup Buffalo Sauce
  • slider buns
  • 1 carrot, julienned
  • 1 stalk celery, julienned
  • 1 scallion, chopped
  • Yogurt Gorgonzola Dressing
  • additional crumbled Gorgonzola cheese
Instructions
  1. Preheat oven to 400 degrees. Toss the cauliflower florets with some olive oil and spread on a parchment-covered baking sheet. Roast the cauliflower for about 30 minutes, flipping the veggies halfway through cooking.
  2. In the meantime, warm the Buffalo sauce in a saucepan.
  3. Once the cauliflower is done roasting, toss it in the Buffalo sauce until the cauliflower is fully coated. Then assemble the sandwiches:
  4. open up your slider buns;
  5. put a heaping teaspoon of my protein-packed Yogurt Gorgonzola Dressing on the inside of the bun. (If you haven't tried this dressing, you've been missing out! It's packed with protein, and so yummy!);
  6. top with the buffalo cauliflower, some julienned carrots and celery, Gorgonzola crumbles, and chopped scallions

xo,

Mary

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