Listening to my Game of Thrones audiobooks makes me want to sit the Iron Throne.
Now if I could just find a suitable crown.
Beets get a bad rep. I think one reason is because of it’s unflattering name.
Think about it: beeeeeets.
Doesn’t sound fun, interesting or delicious.
But these rooted veggies are actually interesting little guys. They’re light and surprisingly sweet.
They also bleed bloody murder when you slice ’em up with reds and violent pinks, giving your plate a pretty burst of color.
One way to serve them is as a beet salad.
3 Medium Raw Beets
1 Cup Chopped Kale
1/4 Cup Whole Almonds
1/2 Lemon Juice
2 Tbsp. Olive Oil
Salt and Pepper
Yields: 8 servings
1. Preheat oven to 450 degrees. Cut tops and roots off beets. Quarter beets and coat in olive oil on foil-lined baking sheet. Bake for in oven for 2 hours, or until tender.
2. While beets are in the oven, coarsely chop kale and almonds. Mix both into a bowl.
3. When beets are cooked, remove from oven and let cool for 20 minutes. Peel off skin with paring knife or with hands; skin should easily peel off flesh of beets.
4. Finely chop beets and mix into bowl with kale and almonds. Squeeze fresh lemon juice into bowl, and add salt and pepper to taste. Mix.
5. Serve chilled and enjoy!
This was my first attempt at roasted beet salad and I must say that I’m not fond of the beet-cooking process. It’s time-consuming and messy. Word of advice: don’t prep this beet salad recipe in clothing you care about– you’ll risk staining it.
Just take a look at my fingers!
And that’s after 5 scrubs in scalding hot water. My suggestion for those of you who don’t want to go through this is to purchase pre-cooked beets. I found some at my local Trader Joe’s for $1.99 — so much more convenient.
It comes with about 5 baby beets in the package, which is sufficient for this beet salad recipe.
If you want an extra umph of flavor, you can also sprinkle feta cheese just before serving.
Healthy eating FTW.
… and we’re back.
A combination of technical roadblocks and distractions in the last few months has led to my MIA status, but instead of issuing apologies (and fumbling with bad excuses) let’s move forward, shall we?
It’s 2013. A lot has happened in the last year. A lot has also not happened.
So the question is:
For me it’s…
organizing my closet | eating healthy full-time | working out without grumbling | reconnecting with yoga | finding balance | pursuing my passion | abandoning criticism against others | embracing detours | flossing regularly (<– probably the hardest one, IMO)
Happy New Year. Let’s make this one count.
New York Fashion Week has come and gone. Admittedly, I’ve been busy with work to may it much mind, but the spring 2013 ready-to-wear collections I did catch were quite the catch indeed.
One trend I could help but flag for the upcoming spring are cut-outs that popped. The variety of materials certainly differed, but there’s no denying the badassity and runway-rebel appeal of the look.
I was a huge fan of the Tron re-make– so much so that I’ve considered naming my unborn child Quorra (I’m allowed to geek out once in a while).
So when I saw the Alexander Wang spring 2013 collection I was blown. The futuristic lines and cut outs were definitely eye-catching.
Forget 2013 — these are clearly 3013 pieces that are just out of this world.
Photos: Elle; Allesandro Lucioni
I’m feeling a bit jealous of the Cupcake War judges. Not only do I want to taste those yummy gourmet cupcakes, I’d even want to try baking a batch.
To some that may be laughable (I’m a terrible baker), but one day I’ll try!
Until then, I’ll continue drooling over these delicious cupcake creations.
Red Velvet Cupcake
I love a good red velvet cupcake. This one is from the Manna Cupcake Cafe, and is a good ‘ole traditional red velvet cake with cream cheese buttercream.
The Kitchen Whisperer takes an already mouth-watering dessert, tiramisu, and turns it into an even prettier concoction. What’s best of all? The tiramisu cupcake recipe is up for grabs on the site– all the more reason to try it.
Chocolate Raspberry Cupcake
I’m usually not a big chocaholic. Chocolate that is too rich usually makes me sneeze uncontrollably. Weird, I know. But I’d be willing to take a gamble on this dark chocolate cupcake with raspberry buttercream frosting.
(Photo: Honey Drizzle)
Champagne Strawberry Cupcake
Then there are times when a bit of simplicity goes a long way. And what better representation of simple than a strawberry cupcake? This sophisticated version is from 20 Something Cupcakes.
Ordinarily, I’m not a fan of lemon flavor. I don’t even like it in my water. But there’s always an exception to the rule, and this lemon cupcake from A Piece O’ Cake is it.
Isn’t the sugary heart adorable?
Any baking tips for a newbie? I can use all the help I can get!
Since I’m trying to stay extra healthy, I’ve decided to look at pretty wedding cakes instead of eat them. It’s not as satisfying, but it’ll have to do.
The Knot released their top 50 wedding cakes, some of which were clear winners and some were nothing to rave about.
Here are my favorites from the bunch.
1) Bold Retro Pattern
This design would go well with a semi-casual themed wedding. The 3D bow is a fun alternative to a typical floral focal piece. The different shapes are also quirky, and fresh.
2) Staggered Tiers
I’m not so fond of asymmetrical wedding cakes, but this gently staggered arrangement gives the cake a graceful movement. I’m a big fan, as long as the tiers are not blatantly angled.
3) Ombre Coloration
I like the gradual transition that ombre brings to a wedding cake. This would be lovely for a monochromatic wedding scheme. With this design in particular, I would have liked a detail at the base of each tier to give the cake more interest– maybe ribbon, icing, lace– something.
4) Sugar Flower Power
A handmade sugar bouquet can be an elegant focal point on a cake, as opposed to a traditional cake topper of the bride and groom. You can have the blooms match your wedding bouquet or the bridesmaid’s bouquet for a unifying look.
No matter what, I want a yummy pretty wedding cake. Buttercream is the way to go to achieve the taste factor. And look how elegant it can look even without the fondant. I especially like the subtle striping.
I have leftover tiramisu birthday cake in the refrigerator from one of my favorite local bakeries. Surprisingly, I have resisted the temptation to devour it after this post. Barely.