Let’s make winter drinks fun again.Read More
The Select FileS
Consider these Files a distillation of years, days, months and hours spent researching, searching, tagging, pinning, asking for information and giving recommendations. They are your resource for all things beauty and fashion, your online travel guides, social guides, holiday catalog, life coach, design consultant and anything else in your life that might benefit from an exchange of thoughts and information.
The world is big and life is a work in progress. And these are just my 7 cents.
Did you OD on Whitman’s Samplers last week? Same. Which is why we decided to investigate options.. And by options we mean sweets that go *way* beyond your typical box of chocolates. Or, in better words: Adult Candy.Read More
Unless you’ve been living under a social media-free rock, by now you probably that The Pegan Diet — a hybrid of Paleo and Vegan — is having a moment. Maybe it’s the 73k posts on Instagram or the fact that Pinterest searches are up 337 percent, but suddenly we’re seeing Pegan mentioned pretty much everywhere. Doesn’t ring a bell? You can read more in this blog post by Dr. Mark Hyman, the medical director at the Cleveland Clinic Center for Functional Medicine and a New York Times best-selling author, who originally coined the term. But in short, just like the name suggests, Hyman’s eating philosophy advocates a combination of the popular Paleo and Vegan diets.
Sounds super simple but also incredibly confusing? Basically, Hyman believes that even though a Vegan diet cuts out meat and a Paleo diet is basically all meat all the time, both of these diets share common ground in that they encourage people to put down the crap and only eat real, whole foods. Think of the Pegan Diet as a middle ground where you eat mostly plants (about 75%), but the occasional meat dish (and glass of wine!) is totally fine too. Want the full medical rundown? You can read more about the rules of going Pegan, but in the meantime, check out a few of the Pegan-approved recipes we’re loving right now.
WHAT YOU NEED
For the Gnocchi
4 cups cauliflower, minced
3/4 cup cassava flour
1/2 teaspoon sea salt optional
For the Sauce
1 can full fat canned coconut milk
4 cups spinach
2 large garlic cloves
2 tablespoons tapioca flour
salt and pepper to taste
WHAT YOU DO
1. Heat oven to 425F.
2. Steam cauliflower for about five minutes until soft. Ring water out of cauliflower by putting it in a dish towel and squeezing the excess water out. The remaining cauliflower should measure out to about 1 1/2 cups.
3. In a food processor blend ingredients for gnocchi until smooth (you may have to add more or less cassava flour to get the dough to be kneadable).
4. Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.
5. Bring a large pot of water to a boil and drop gnocchi in. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
6. Place gnocchi on a baking tray lined with parchment paper and lightly drizzle with olive oil. Bake for 20 minutes, then turn gnocchi over and bake for another 20 minutes until golden.
7. In a saucepan, stir together ingredients for sauce (except spinach) and whisk continuously (or use a hand blender) until smooth and the sauce begins to thicken. If you overcook it, it will become too thick and gooey from the flour. Stir continuously to avoid clumping. Then remove from heat, add spinach, wilt it, then stir in gnocchi.
And here are a few more of our faves:
There are a lot of times when my attempts at cooking fall short and my kids are forced to have "breakfast for dinner" because dinner for dinner is inedible. So naturally ribs have always been intimidating to me.Read More
Despite the fact that this winter hasn't been as cold as it could be (or could get), I've been very into using my slow cooker lately, and even more interested in things that are hearty and easy to make (hello, one pot wonders!). So here's another one I made this past week, and guess where I got the recipe? That's right: Food52! I love this pulled fork because it's soupy enough to eat over rice but it just as easily makes a great taco or topping on a salad. Enjoy!Read More
It's hard to believe that Thanksgiving is coming, but it is. And while the results of the general election may have left some of us feeling not all that thankful, it's probably a good time for us to gather together with friends and family and take a break from the 24-hour news cycle. It's also a good time to eat way too much turkey.Read More
I am admittedly not a huge fan of the juice craze (is it still a craze?). I don't love drinking greens and I also don't love not eating food. What I do, love, though, are rich, yummy, nutrient-dense smoothies that make me feel like I'm drinking a milkshake. Except I'm not.Read More
It's almost Labor Day which means we are in the home stretch of drinking too much rosé and eating carbs from sun up to sun down. My plan right now is to have my jaw wired shut, but if you don't feel that will work for you, then here are a few great options to eat carbs that aren't really carbs.Read More
I love beef jerky. I mean, I really, really love it. And I know that everyone has their feelings about it: the haters hate, and the lovers all have their specific idea of what makes a jerky great. So let me just throw a universal favor out there and share what I know to be the best jerky on the planet.Read More
In case any of you missed it last year, here it is again: my one and only cake triumph. I'm not sure I can handle the pressure of trying it again this year, but you totally should. It's really worth the feeling of accomplishment if you get it right. Which I didn't the first time. Let's recap ...Read More