balance is necessary in life. and this is something i have become more aware of in the last two years. i need balance in everything to live happily. isn't that what we're all after?
i really believe that this can start with balanced eating. but i am a person of extremes and when i am able, i eat like a crazy person and get carried away with the baked goods. which is why i strive to make the baked goods i make at least somewhat healthier and not ridden with sugar and flour!
for the next few days, though, i am just eating fruits and veggies. and it feels NIIIIIICE.
do you ever eat only fruit for breakfast? if so, what? i need more ideas!
if you want to try this way of eating, here are two of my favorites and coincidentally, what i ate for breakfast and lunch!
one champagne mango
juice of one lime
tablespoon of fresh chopped mint
drizzle of agave nectar
to your health salad
bed of baby spinach and red kale
"dressing" of balsamic, clementine juice, olive oil and S&P
try eating raw for a day! see what happens!
Tuesday, March 22, 2011
my husband's quartet just took off for their last audition in NY this week. very soon, we'll know where we will be moving next year. i don't wanna leave austin! don't make me!! i decided to try this recipe out on the quartet in preparation for the austin bake sale coming up on april 2 for japan!! if you're here or in any other city and interested in helping, let me know - they're happening all over the place!
two things you need to know about :
1) the remainder of the month of march will contain fruit and vegetable posts only. i hereby dedicate the following posts to my best friend sarah claire, my inspiration for good health! detox time!
2) beginning april 1, i will begin a new kind of 30x30. get excited! this idea presented to me by another best friend (don't judge me, i have a few). you'll meet her soon! stay tuned! i bet you just can't wait!
for now, to the lemon bars.
whole wheat lemon bars
1 cup butter, softened
1/2 cup brown sugar
2 cups whole wheat flour
-combine and press into the bottom of a 9x13 baking dish
-put into a preheated 350 degree oven for 15 minutes. remove.
1/2 cup honey
3/4 cup brown sugar
2 lemons, juiced
zest of one lemon
1/4 cup flour
-combine and pour over crust.
-bake for 20 minutes and let cool in dish for at least 20.
-dust with powdered sugar and serve!
Sunday, March 20, 2011
i almost don't mind when gregory leaves town now. only because i look forward to the time he comes back so much. i do this whole silly homemaking ritual to make things just so for his arrival. yeah, it's old fashioned and i like it. does anyone else do this? just me?
this time, he's only back for a few days before he leaves again. so i made him dessert. and with the weather warming up and that texas spring breeze blowing through my curtains, everything is just so fine. it's time for lighter fare and palate cleansing desserts. it's the time to turn to my floridian roots and embrace the citrus i love so much!
after last week's lemon concoction, i decided to jump on the citrus curd bandwagon and decided to add my own little twist with some fried rosemary. an interesting touch, i think. give it a whirl if you're feeling fancy. this is going to be one of many citrus recipes to follow. promise!
Grapefruit Lemon Curd
juice of one medium sized grapefruit
juice and zest of one lemon
1/2 cup sugar
1 egg yolk
1/2 stick of room temp butter
-combine ingredients in double boiler with water simmering away and whisk for about 15 minutes or until the mixture coats the back of a spatula.
-pour onto a baking sheet lined with wax paper and cover with plastic wrap.
-cool in fridge for about an hour.
olive oil, as much as you need in a small pan to almost immerse the rosemary
sprig of rosemary
-put rosemary and oil in a little sautee pan, heat to medium high and fry until bubbling stops.
-let dry. reserve oil for another dish (rosemary infused olive oil!)
this tasty treat would be good with a little unsweetened whipped cream. i made creme fraiche because i didn't have heavy cream. but the sweetness of the curd doesn't need additional sugar! top with rosemary and serve.