So…you took my advice from last week’s post and went on a little adventure to pick some fresh apples, huh? Whether you brought the young ones or just your significant other – I’m sure you had a fantastic, apple filled day. … Continue reading
We are giving away two 6-packs of Veetee Dine In Rice in the flavor(s) of your choice!! All you have to do is sign up for the veetee newsletter and COMMENT BELOW! We will choose a winner at random. As … Continue reading
Fall is steadily approaching, which means two things. Your fall wardrobe is coming out of hiding (finally!) and football Sunday’s. Whether you’re cooking for your loved ones, or preparing for your friends, one thing remains the same. FOOD and a … Continue reading
You’re officially panicking. 4th of July weekend is here and you are not prepared to host the epic bash you’ve been telling your friends about all month. Have No Fear! Lifestylenerd is here!! Check out these awesome, patriotic and easy … Continue reading
Wait, it’s Memorial Day Weekend in a couple of days? Yup, it sure is! Maybe you’ve been counting down the days to MDW or perhaps it snuck up on you. Regardless, the kickoff to summer is almost here! Most Americans will spend … Continue reading
Halloween is not only a time to decorate yourself but also to dress your food. Here are 5 simple DIY Halloween snack recipes.
1. Dead Man’s Finger Sandwiches
Fingers were never this good.
2. Eye-Scream treat
I scream for eye-scream
3. Worms are Nutritious
Don’t worry, its raspberry worms.
4. Peanut Butter Spider Cookies
Cute and Easy reese’s pieces cookies
5. Dirty Ear Wax
Peanut butter tips on marshmallows
6.. Mini Mice Cake
Aren’t these red velvet mice kind of cute?
Spring is the season to feel refreshed. This goes in everything you do, from rearranging your home, to always smelling clean and pretty, to taking care of your body.
And every moment of feeling refreshed deserves the loveliest tasting refreshments: smoothies.
From Chef Mark Bailey.
4 large fresh strawberries, stems removed
1/2 cup fresh blueberries
2 large ripe bananas, peeled
3 tbsp honey
1 cup almond milk
2-3 ice cubes
Combine all ingredients in a blender. Puree until smooth (approx. 2-3 minutes) Pour into glass and serve.
Tropical Green Smoothie
From Natural Epicurean Academy of Culinary Arts.
1/4 – 1/2 fresh pineapple (approximately 2 cups)
1/2 cup fresh or frozen mango
1/2 small papaya, peeled (about 1 cup)
1 orange peeled, seeds removed
3-5 leaves of kale
1 ripe banana (frozen for creamier texture)
1 teaspoon chlorella powder (optional)
1 teaspoon spirulina powder (optional)
1/4 – 1/2 – inch fresh ginger root
2-3 sprigs fresh mint leaves
2-3 cups of water
1/2 –1 tablespoon ground flax or chia seeds
1 – 2 teaspoons super foods of your choice
Place all ingredients in high-powered blender and blend.
If using a standard home blender, start out by placing the greens in the blender with water first, then blend on high until liquefied.
Add the remaining ingredients, and water as needed. Blend until smooth and creamy.
You may substitute fresh or frozen berries (strawberries or raspberries for pineapple) to make a different variation.
Add super foods like maca, mesquite, goji berries, cacao, ground flax meal, hemp seeds, etc. as desired. Begin by adding any of these in small amounts, increasing gradually as your taste adjusts.
Vary greens, using different types of kale, spinach, wild greens like lambs quarters, napa cabbage, romaine lettuce, cilantro, parsley, celery, etc. Adding extra greens to your smoothie will add minerals and help balance the sweetness of the fruit.
Mondays are my day to cook for friends, since I have the day off from my day job.
Yesterday, I made butternut squash soup, after ER and I went upstate for apple picking and came back with many apples, and… one squash.
I love making butternut squash soup, but it’s the biggest pain in the @$$ to crack that thing open and peel it. But its sweet, nutty flavor really makes me feel like it’s autumn. Luckily, I use a really easy route to getting the flesh out of my b-squash. Also, roast the seeds afterwards for a healthy, crunchy little snack.
I served it with some 3-cheese grilled cheese for my vegetarian girlfriend. (and a side of sauvignon blanc. it’s my day off! dont judge me!)
1 butternut squash (about 2 pounds)
1 tbsp brown sugar
1 tbsp olive oil
2 cloves of garlic, minced
2 tablespoons unsalted butter
1 medium onion, chopped
4 cups chicken stock
1 tsp ground cloves
1 cinnamon stick
1 thyme sprig, plus extra for garnish
Salt and freshly ground black pepper
Preheat oven to 350 degrees.
Slice your squash lengthwise, then cut the halves in two. Sprinkle the fleshy side with brown sugar and drizzle olive oil. Cook for 25-30 minutes, til soft. Spoon the flesh out and put in a bowl to the side.
In large pot melt butter. Add onion and garlic and cook until translucent, about 8 minutes. (Alternatively, I like to roast my garlic with my squash and just add it to the food processor later).
Add squash, stock, cloves, thyme and cinnamon stick. Bring to a simmer and cook another 15. Remove cinnamon stick & thyme sprig.
Add the contents of your pot to a blender, food processor, or use an immersion blender and (duh) make it soupy.
Serve, top with sprinkle of salt, pepper, and some extra thyme leaves.