PFMs in the Kitchen: Thanksgiving is Here!

Thanksgiving means more to me than ever this year. I've always loved this holiday for a couple of very specific reasons...my brother and I both have birthdays that happen to fall on or around this holiday (yay!) Next reason is the food: my mother serves up a few of her infamous (and my absolute fave) vegetarian Thanksgiving dishes. Ultimately, nothing can hold a candle to the real excitement behind the holiday- recognizing and being able to give thanks for what's important in life. To my husband, my in-laws, and my sweet sweet friends...I hope you feel the major vibes of gratitude that I'm sending your way. To my mother and brother...this will be the first Thanksgiving in (too) many years when we will be celebrating altogether under the same roof and I can't wait. Lastly to my incredible neighbors and friends in Long Beach with whom we will forever share a special bond...I'm grateful for all the support and help we've given each other over the last few weeks. For our readers that want to give back and help those affected by Hurricane Sandy, you can find one of the many options right here.

And as always, let's bring on the healthy living! Things have been too chaotic lately for me to post any of our actual Thanksgiving recipes, so I borrowed inspiration from the internet to give you a glimpse at some dishes that are similar to what we will be chowing down on tomorrow. Our Thanksgiving will be a non-traditional mix of vegetarian-vegan-deliciousness! Have a wonderful holiday! xoxo Becca

Poblano Cornbread Stuffing via loveandlemons

Spiced Tofu Katsu via The Cilantropist (Tofu Cutlets are the superstars of our Thanksgiving!)

Brussels Sprouts and Red Cabbage Slaw via The Yellow Table

Parsnip Puree Topped with Almond Parmesan via sb&gb

Gluten-Free Apple Cranberry Crisp via Two Peas & Their Pod

PFMs in the Kitchen: Yummy Lentil Soup with Wilted Greens

okay, it only took a week for me to get it together but here is my recipe for lentil soup.  it is the perfect way to cook up a lot and eat for as long as you can stand it.  you can even freeze half and have it as a quick lunch/dinner solution for another day.  hope you enjoy it as much as i did mine!

You need: 

2 16oz. packages of brown lentils

1 onion, peeled and chopped

5-6 cloves garlic, peeled and chopped
1 can tomato paste (preferably organic)
2-inch piece of ginger, peeled and chopped (eliminates gas and aids digestion)
6-7 bay leaves (eliminates gas)
4 stalks celery, chopped
2 stalks scallion, halved
1 package frozen loose corn
1/4 tsp cayenne pepper (more if you like heat - cayenne is healing to the digestive tract)
2 T Trader Joe's 21 Seasonings
1T Tamari gluten free Soy Sauce like San-J
Sea salt to taste
Trader Joe's Organic Greens mix,  washed and on the side


Prep time: 30 mins
Cooking time: 1 hour-2 hours (depending on how slow you want to cook it)

How to:

Rinse your lentils and put them in a large pot.  Fill with water  (as high as it may go but leave room to prevent bubbling over).  Hint: have boiled water on the side to add to your stock in case boiling decreases your liquid. Put the pot on a medium high temperature adding your bay leaves to the water.  Bring to a boil, reduce fire to medium and let it continue to simmer for about 20 mins.  Add your chopped ginger.  After another 10 mins, add the tomato paste and continue to let it slow cook for another 10 mins.  Then add all garlic, onion, celery, scallion, corn and seasonings. Cook for another 20 mins.  Add salt to taste.  Once done and served, add a handful of washed greens and stir in for a quick green addition. An extra fun addition is some chopped ripe avocado that turns up the volume on delicious!! Yum!! xo Sesheta

PFMs in the Kitchen: Tempeh with Soba Noodles and Braised Kale

When it comes to ingredients I generally try to keep it short and simple. This recipe is an exception, but don't be intimated...promise you this dish is easy to make and happens to be vegan/gluten-free (be sure to read the labels on the King Soba noodles to find the GF ones.) Plus if you're like me and a creamy peanut butter sauce sounds more than appetizing...read on.

Psst, first I want to share an insider tip about cooking tempeh (a fermented soybean product.) Whether this is your first time using it in a recipe or you're a seasoned tempeh eater like myself- there's a little trick to keeping it a bit more moist and juicy: before you pan-fry or saute it, boil it. Yup, take the tempeh out of the package, toss it into a pot of boiling water and cook it for anywhere from 15 minutes to an hour, depending on how much time you can spare. The longer you boil it, the less dry it will be when you crisp it up in the oil...you can experiment and see that it really makes a difference. Now on to what seems to be our fall dietary trend...healthy comfort food. Eat up!

You need: 

1 package King Soba noodles (we used the Brown Rice Wakame)

1 package Lightlife Soy Tempeh  diced into 1-inch cubes

grapeseed oil (great for frying)

2 bunches of kale, rinsed and chopped

1 tbsp coconut oil

4 cloves garlic, crushed
1-inch piece of ginger, peeled and chopped
1/4 cup water

4-5 scallions

sea salt

black pepper 

How to:

Cook the soba noodles according to the package. In a skillet, add 1-2 inches of grapeseed oil on medium heat. Remove your tempeh from the boiling water (see above) and put it in the skillet, cooking it until golden brown (about 5 minutes on each side.) Then take the tempeh out of the pan and put it on a paper towel to soak up some of the excess oil. Meanwhile, in another skillet, add the coconut oil. Toss in the ginger and garlic, saute for about 30 seconds. Add the kale and water- stir and saute for 4-6 minutes...the kale will turn a beautiful green color and wilt slightly. Remove from the heat and using tongs put the kale, tempeh, and noodles all together in a large serving bowl. Pour the sauce over everything, while tossing gently with the tongs.

  

Sauce*: 

1/2 cup natural creamy peanut butter

1/4 cup honey

1/4 cup apple cider vinegar

1/4 cup shoyu

1-inch piece of ginger, peeled and chopped

1-2 garlic cloves, peeled and chopped

1 tbsp toasted sesame oil

1 pinch cayenne pepper

1 cup water (for consistency) 

*In a blender, simply puree these ingredients together. Pour this sauce over noodles, tempeh and kale. Mix well and garnish with scallions. Et voila! Serves 4-5. xoxo Becca

Why I love these ingredients: 
Because tempeh is made from the whole soybean, it contains all of the bean’s naturally occurring vitamins, minerals, antioxidants and fiber. This plant-based soy protein has a chewy, grainy consistency that makes it a good substitute for meat in many recipes. 

Modified recipe via Andrea Beaman

A Day in the Life: Soup is comfort

this is a super late post because sometimes life gets in the way of what usually happens.  i spent most of the day nursing my sick little one back to health (still in progress) and that was in addition to packing lunches, checking homework, cleaning the bathroom, running to the orthodontist and cooking dinner.  somehow it isn't that surprising that i wasn't able to post until now.  and even still, this is just a prelude post to my next post where i share my recipe for this scrumptious soup above.  

the weather has been fluctuating but i have officially entered into my warm comfort food mode.  i have been craving soups more and more.  if you are feeling me, then this will be a great add to your personal cookbook.  

...well, enjoy my pic and stay tuned for the details of how to recreate this for you and your loved ones. xo Sesheta

PFMs on the Town: North Fork Here I Come

image via, text via me

I woke up early for some last minute packing and couldn't be more excited to skip town! My husband and I are on our way (as you read this) to spend the weekend in wine country at our home away from home...the Harvest Inn Bed & Breakfast. Not sure how many New Yorkers (or Long Islanders) realize this, but the North Fork of Long Island is chock full of beautiful vineyards with delicious wine and warm, friendly people. I always look forward to the food just as much as the wine...the eats are locally grown and super fresh. The menus change according to season at many of the restaurants in this area, just the way it should be when the majority of the ingredients for meals are locally sourced. You know I dig it! If you keep traveling east you will end up in Greenport, my favorite little town to search for hidden treasures. They have an abundance of antique shops and jewelry boutiques...so much fun. May I suggest that you follow along on all the adventures through Instagram this weekend? The food alone will be worth the look! Here's a hint- over at the Harvest Inn, Chef Christopher will whip up a breakfast that could have me out of bed and drooling with just a moment's thought. We love that man.

Anyone have any restaurant recommendations on the North Fork for us to try? I hope you all have awesome plans this weekend that get you refreshed and living in the moment. That's what it's all about! xoxo Becca

PFMs on the Town: Bday Bash at Seasons 52

what's more fun than having dinner with friends? having dinner with your friends on your birthday at Seasons 52.  as you can see, we had a good time sharing drinks, stories and really good food (though they need to step up their brussel sprout recipe lol).  most of the pics show all of us testing out the panorama camera feature on the iphone.  yes, iphone syndrome is a real sickness!

i had a great time and the best part is we've decided to make sure we do it much more often, instead of reserving the fun for birthdays. woo hoo!! that works for me :)  for now though, the birthday celebration continues!! and TGIF!!! xo Sesheta

PFMs in the Kitchen: Silky Butternut Squash Soup

Can I admit a somewhat shameful secret? Here it is...I've actually never used butternut squash in a recipe before. Chalk it up to sheer laziness (the thought of cutting, peeling, and deseeding didn't thrill me) but with the cool weather here I had to step it up and create one of my favorite soups. Really-how can I call myself the Soup Queen without having a trusty butternut squash recipe under my belt? This is the soup that reminds me "hey, it's fall." Just curious, is anyone bringing this mustard jewel-tone color into their autumn wardrobe yet?

This recipe was inspired by the ultra-talented Andrea Beaman, a Natural Foods Chef and Health Coach. She's a master of simplicity who really knows her stuff, but I always like to tweak a recipe to make it my own. There were a few spices that I wanted to add, and I also decided to pour organic coconut milk into the soup. I swapped out the last cup of water for a cup of vegetable stock and eliminated the pumpkin seeds and parsley (though they make a pretty garnish.) Using a hand-blender was less fussy than the food processor. All in all, I came up with a silky flavorful soup that had my husband going back for seconds. Yum...I will be eating this again for today's lunch. Success. xoxo Becca

You need:

1 tbsp olive oil

1 onion, peeled and chopped

1 butternut squash, peeled and deseeded

2-3 inches ginger, peeled and chopped

5 cups water

1 cup vegetable stock

1 can organic coconut milk

1 teaspoon sea salt

21 Seasoning Salute to taste

How to:

Saute the onion in olive oil for 2-3 minutes. Add squash, ginger, water, vegetable broth, and sea salt. Bring to boil, cover and simmer until the squash is soft (about 15-20 minutes.) Using a hand blender, puree until the chunks are gone. Pour in the coconut milk and blend again until super-smooth (save a bit for garnish if you wish.) Add your seasoning and continue cooking, stirring with a spoon for another 2 minutes. Serve and top with a dollop of coconut milk.

Why I love these ingredients:

There's not too many of them=simple and fresh. Yay! Butternut squash contains an ample dose of fiber, vital for a naturally cleansing and rejuvenating lifestyle. It's also rich with antioxidants that fight free radicals and have anti-inflammatory effects (great for asthma, arthritis and premature aging.)

PFMs in the Kitchen: Protein-Packed Pasta Primavera

Let me just say that I'm a plant-strong pasta-lover through and through. I will take garlic & oil over red sauce any day. The more greens I see in my pasta dish, the better. But I never thought of adding tofu into the mix until I made this dish. Extra burst of protein- here I come! How did I get here? Kris Carr of course...you've heard me say how much I adore this amazing woman who is a true wellness warrior and total inspiration to so many. I'm encouraging you to check out her awesome website to boost your health and change your life for the better. Hint* I'm counting down the days until I receive her latest cookbook- Crazy Sexy Kitchen. It's a mouth-watering collaboration with Chef Chad Sarno that's got me giddy with anticipation! Seriously, I'm full of gratitude to this duo for today's recipe courtesy of Crazy Sexy Cooking Class that I accessed with my book pre-order. Chef Sarno created this yummy meal in under 6 minutes with fresh ingredients that are easy to find...plus you can change 'em up to your liking. Hope you enjoy this quick dish packed with healing deliciousness. xoxo Becca

You need:

2 tbsp olive oil

organic extra-firm tofu, cubed

1/2 large yellow onion, chopped

4-5 cloves garlic, crushed & chopped

1 cup chanterelle or portabella mushrooms roughly chopped

green veggies (we used broccoli & baby kale)

8 oz rice pasta (we dig Tinkyada linguini)

28 oz can of San Marzano crushed tomatoes

chopped fresh parsley

red pepper flakes

sea salt 'n black pepper

How to:

Cook your pasta according to package and put to the side. Meanwhile, heat a large skillet over medium heat. Once hot, add the olive oil and the chopped onion 'n garlic. Keep it moving in there, either by mixing or flipping (if you're a pro). Check to see that the onions are getting translucent. Add tofu & mushrooms. Continue with the cooking and mixing. Add a pinch of sea salt and some black pepper. Is the tofu getting nicely seared? Yes, please add the greens. Add a pinch of red pepper flakes and about 3/4 of the can of tomatoes (or more, use your discretion). Stir well and add another pinch of salt and black pepper to taste. The sauce is so awesome by now! Put the cooked pasta in and toss well using tongs. Sprinkle the parsley on top, remove from heat and show no restraint!

Why I love these ingredients: 

Mushrooms are rich in iron (important in ensuring rich oxygen to the body) and selenium (antioxidant). Cleansing fanatics adore parsley for its help with sluggish digestion. Broccoli happens to be my personal fave...around my house we call it Nature's Broom. Enough said. 

PFMs Healthy Living: New Beginnings

I think this letter speaks volumes about setting your intentions to show a little more love and appreciation to the body that you have. What would your letter say to that sweet bod you've got? These past few weeks had me thinking a lot about inner strength and being thankful for who I am and what makes me, me- particularly with my latest endeavor laid out ahead.  

I have some exciting news to share...I'm on the path to creating a new biz as a Holistic Health Coach! For those of you who don't know, I've always had an interest in nutrition and enjoy sharing this knowledge with those around me. Motivated by my health-conscious upbringing, my struggle with chronic disease, my genuine love of healthy food and my desire to help guide people toward elevated wellness, I officially committed to a formal training program! I'm currently enrolled at the Institute for Integrative Nutrition™ where I will earn a certification in July 2013. I will continue to bring you inspiration right here...but stay tuned because my goal is to combine my passion for fashion-filled healthy living with my education and ultimately be (happily) counseling others around food and lifestyle choices. 

I look forward to sharing my journey to wellness with you. We should all be given the tools to become our healthiest, most sparkly selves! And a big thank you in advance for your support. xoxo Becca 

*photo via http://thatkindofwoman.tumblr.com/

*text via Integrative Nutrition by Joshua Rosenthal

PFMs Healthy Living: So I Married a Meat-Eater

Here's the reoccurring scenario: my husband and I are at an engagement party, a baptism, an end-of-summer BBQ...and an acquaintance leans in to me with a hushed whisper and asks with fear in her voice "So, do you always have to make two separate meals?"

It's a burning question that seems to be on many people's minds. Why? Must be because I'm a life-long vegetarian who recently started living a gluten-free and vegan lifestyle, and somehow my (gasp) meat-eating man and I manage to exist together! When my hubby Nick had announced our pending engagement to his parents, his father asked "How is this going to work?" Nick was confused, thinking he was referring to our different religions (a total non-issue) but his wise-guy response was "I meant because she's a vegetarian!"

All kidding aside, I completely understand how it sounds like an impossible feat. We've been married 3 years and never had one single argument over our choice of food. We are both self-proclaimed foodies who share a passion for travel, wine country, and Italian restaurants in NYC. We actually enjoy grocery shopping together and get inspired to come up with new dishes...Nick's Tofu Tacos are the s*it! We've been together 8 years and we never run out of things to talk about. He keeps me worrying less, laughing more, and always inspired. But it's true- he eats meat and I do not...and yet we still fell in love.

I do realize that I'm luckier than most non-meat eaters. From the time that we moved in together, we found a way to happily coexist with our individual eating habits; things just fell into place naturally without any formal discussion or planning. It's like I'm married to an "at-home-vegetarian." Seriously, the only time that you would ever find meat at our place would be during the summer. That's because burger nights on the BBQ are so easy-peasy...veggie burger for me, hamburger for him. The rest of the year, we happily share the same delicious,  meat-free meals and then share our opinions on them afterwards...isn't that the best part? Making two separate meals was never even a thought; what I really love about our relationship is that we both like to cook, and ironically some weeks Nick is making more dinners than I am! 

We found favorite restaurants that satisfy both of our cravings...going out for Japanese is a treat for the two of us. As for vegan restaurants- Champs' Sweet & Smokey black bean burgers pretty much rocked his world. Don't get me wrong, when we do eat out it's almost guaranteed that Nick will be ordering duck or pork if available, but how can I judge his individual eating habits when he clearly does not judge mine? He's a fairly healthy omnivore- not really into fast-food, sugars, or refined carbs. Then I immersed him in a world of plant-based foods that he fell for: green smoothies, tofu cutlets, salads with hemp seed, homemade granola from my mom, quinoa with chickpeas...and all this yummy goodness has slowly crowded out the desire for meat. As a bonus, my hubby's come to find out that there's definitely an improvement in energy levels and digestion with a diet high in veggies!

 "Mixed-food relationships" can work without either of you sacrificing your values or your choices. Here are some tips I've learned along the way...put 'em into practice with your significant other:

Don't judge or lecture. It might be tempting, but you won't get anywhere by listing the ill-effects of a diet high in meat, milk, sugar, processed foods, etc. Be supportive of each other and the different places that you're in. I had to understand that for him it was a process and doesn't happen overnight. That concept was almost foreign to me, being that I was born into this lifestyle and never felt like I was deprived or missing out on something. Amazingly enough, not ever did Nick judge my diet (or the fact that I've never even had a hot dog!) 

I never once asked my husband to give up meat. You can ask to be open with him/her about the benefits that you find with your way of eating, but don't ever go on the attack, especially when other people are around. For example, family members might not necessarily understand or agree with your views and values and want to chime in on what should be a private convo with you and your sweetheart.

 Add foods in rather than taking foods out. So this may mean brushing up on your cooking skills and whipping up some irresistible vegetarian or vegan fare. Knock their socks off and they will never think meatless dishes are boring again! Eventually with all those tasty veggies and filling whole grains, the cravings for meat will lessen. Who knows, you might just end up with a master vegan chef on your hands if you're lucky! I'm slowly manifesting that... ha ha. xoxo Becca

*photo by Henry Chan

PFMs in the Kitchen: Macerated Fresh Fruit Salad, Sweetened with Agave

If you're anything like me, the summer heat brings around cravings for foods that are refreshing and light. But what's a girl to do when the occasional temptation for sweets come around? Just put together a quick macerated fruit salad...it's super easy and delicious. It definitely beats the sugar crash you will get after reaching for that candy bar or soda bottle. Depending on what fruits and liquids you choose, you can get flavors that range from tart to sugary to spicy...the combinations can be endless. I love to include berries- they are rich in fiber and low in calories. Plus they are full of anti-oxidants and high in Vitamin C. The maceration process enhances the natural flavors of the fruit until they become super juicy with amped-up taste. The almond and fruit flavors in here go incredibly well together. The agave is a low-glycemic alternative sweetener that will take this healthy dessert to another level! This dish is a special treat that my mom shared with me...and now I get to share it with you.  Enjoy *wink*

You need:

2 pints blueberries

4 nectarines, sliced

1 lime, juiced

1/4 cup to 1/2 cup Disaronno Originale amaretto liqueur

1-2 tbsp agave (to taste)

cinnamon or nutmeg (optional)

How to:

Combine lime juice with the agave. Pour over fruit, then add the amaretto in and toss gently until coated. Cover and let sit for at least 30 minutes. Sprinkle a bit of cinnamon or nutmeg to taste. Serve immediately, (in a fancy martini glass!) or it can be refrigerated, covered for the next day. xoxo Becca

A Day in the Life: Staycation Week

Relaxing in a vintage printed wrap skirt. I hit the local thrift store to sell off some vintage clothing and accessories...glad I kept this colorful piece! This look will be the next daily outfit!

Spending time with special house guests...our besties from Cali came to visit us for the week with a new member of the family who was all smiles. Sweet baby D we miss you!

Admiring the view from my beach chair...almost daily.

Enjoying the evening in the plaza at Lincoln Center. The fountain brings back lots of magical memories from my childhood, and this night marked a very special new one...we saw my brother perform onstage in a Curtis Mayfield tribute with some other amazing musicians. 

With my bro and my hubs...my two loves. Decked out for my brother's gig. Can you see the pride just radiating off me?

Cuddling with Stewie. 

Eating dinner outside with friends! We enjoyed a yummy kale salad (picked fresh from the yard) and topped it with a tahini dressing...healthy and delicious. 

Stay-cations are quite wonderful. I should take them more often! Hope your week was a good one...cheers to the weekend. xoxo Becca

PFMs on the Town: Sun In Bloom Restaurant

the BLT - i could have eaten two of these myself!!

Exhilarating Spring Renewal - soooooo good

this weekend, Becca and i had the chance to experience the food-gasm of Sun in Bloom restaurant in Park Slope, Brooklyn.  we met up with one of our sisters in beauty/health wellness, Rebecca Casciano who introduced us to this fabulous spot.  did i mention that it's a Vegan/Raw restaurant?? before we even got there, we checked out their menu and saw at least 3 things that we wanted to try!  we started out with some fresh pressed gingerade (yum) and scoured over the menu for a long time before making our final decision.  though it was a really hard choice, Becca and i split the BLT (the shitake bacon is sooooooo yummy you might even think it's the real thing) and added avocado to it (OMG!!) and the Exhilirating Spring Renewal which had tofu scramble, quinoa, black beans and a selection of scrumptious veggies.  then for dessert, we got some of the Orgasmic Granola Delight - Coconut kefir and their homemade granola with strawberries (but no mangoes like the menu said  :( which was the only downside of the whole meal).  we dug in so fast, i didn't get a picture of it lol!!  we can't wait to go back!!

P.S.  it was actually a weekend of food-gasm!! at our friends shower the day before held at E.B. Elliot's on Freeport's Nautical Mile, Becca and i had a specialty dish made just for us of the most amazing medley of veggies - corn, string beans (nice and crisp like i love them), roasted romaine (which i've never had) and more!!!   every weekend should be like that!

PFMs in the Kitchen: Asian Pilaf (just like mom would make)

My mom is an incredible cook, baker, chef...period. I grew up the daughter of a health-food mom. Soda, Doritos, and Fruit Loops simply did not exist in my house. Chocolate was carob and I lived for soy-cheese sandwiches with avocado and tomato on sprouted bread. I came home from school and the house always smelled like good cooking. It was awesome. If only you could have been around when I was young and enjoying sea salted bread-sticks made from scratch, or super-delicious pizza with homemade dough. My best friend still talks about those dinners! Wow, Tofu Taco Night ruled. Of course times change, life gets complicated, and you can't always have your mom cooking and baking for you. Ha. I may not have much of her gifts in the kitchen, but I do love to eat lots of healthy, tasty food. So I try my best to encourage Leta to break out the pen and paper when she has something simple and yummy to share with me, especially since most of her recipes are either stored in her head or made up on the spot. I get instant inspiration from the best source! This dinner is a slight variation on her original recipe. Gotta change it up a bit you know (and can't give away all of Mom's secrets!)

You need:

1 small onion chopped

3 large garlic cloves chopped

3 tbsp coconut oil

1 tsp grated ginger

1 large handful orzo pasta (or spaghetti broken into 1-inch pieces)

1 cup brown rice

1 tsp vegetable bouillon (optional)

1/2 cup steamed broccoli

1/2 cup frozen peas

2 tbsp hoisin sauce 

1 tbsp red curry paste

1-2 tbsp tamari to taste

How to:

Cook the onions first in the oil, then add the garlic and ginger. Add the pasta to mix and stir until it's slightly browned and the onions are translucent. Add the rice and stir. Pour in 2 cups water and the veggie bouillon (if using) mix, and cover. After bringing it to a boil, simmer on low heat for about 20 minutes, then add the hoisin, red curry paste, and tamari. Cover and simmer for another 10 minutes, now stir in the frozen peas. Simmer again for another 10 minutes and give it a try to make sure the rice is cooked. Toss in the steamed broccoli at the end and mix well. Yum!

P.S. Don't feel too bad for me...I still get to pick up homemade granola on a regular basis!
xoxo becca

PFMs in the Kitchen: Garlic Sauteed Broccoli Rabe and Mashed Sweet Potatoes

one of the things that i love more than really good food, is simple really good food! i cook for 5 on any given night so i am always looking for recipes that yield a good amount but won't keep me in the kitchen for hours.  i must admit, most of the time i don't cook from recipes.  i've been (really) cooking for over 13 years so most of my meals come out of pure creative inspiration.  i will go into the market and say, "hmmm, these seem like they will go together well." ...and that's how my meal starts!

this is one of the simplest meals you could come by but it is filling and really yummy because simple doesn't equal tasteless.  it is literally just like the name - broccoli rabe and sweet potatoes with a little extra added in.  this recipe serves 4 with lunch leftovers (yaayy - who doesn't love that).


You'll need:
2 bunches broccoli rabe
6 cloves garlic, chopped
4T cooking oil of your choice*
Large pot for blanching
21 Seasoning Salute from Trader Joe's**
sea salt to taste


3lbs sweet potatoes
1/3 cup vegan butter


How to:
Put the sweet potatoes on to boil.  Put on the large pot filled with water to boil.  Wash and chop the broccoli rabe and, once the water in the pot has boiled, turn off the flame and blanch the broccoli rabe for two minutes.  Pour off the water and drain the the broccoli rabe in a strainer.  


In a skillet, on medium high heat, heat the oil and saute the garlic.  Add the broccoli rabe and saute for about 5 minutes.  Add seasonings to taste.  Turn down the heat, cover and simmer for another 5-7 minutes.  Check it to be sure it has steamed enough then turn off heat and leave it covered.  


Once the sweet potatoes are boiled (about 20-30 minutes depending on how large they are -you can use the good ol' fork test to see if they are ready).  Peel the skin and put the potatoes in a large bowl.  Mash them with a potato masher or, like back in the day, a large fork.  Add the vegan butter and stir potatoes to be sure that it is distributed evenly.  


That's it!!  All you need is a salad to complete the meal. 


Approximate prep time: 30 min
Cooking time: 30 min


* I prefer extra virgin coconut oil - it makes veggies taste out of this world.  Coconut oil maintains its chemical composition at high heat to help you avoid the carcinogens that are produced by other oils.  i suggest you read up on oils and what is good for what.  Check out this site for more info and a cool cheat sheet on how to use oils.


** Like I mentioned, I'm a simple cook.  While I do appreciate the different tastes that each herb/spice adds, sometimes life (and pockets) don't allow for a wide range on hand.  The 21 Seasoning Salute from Trader Joe's is a great all-purpose seasoning that is easy to have on hand and has a nice blend of herbs and spices.

PFMs in the Kitchen: Medjool Date Balls

I first made these about a year ago when I was following a vegan diet (in case you're just tuning in, I've been a pescatarian my entire life.) These sweet round treats are so quick, easy, and tasty that you may never need to eat a piece of cake again. Well...maybe. My dad recently brought over the BEST medjool dates I've ever had. Cue the drool. Immediately I thought back to this recipe...and it was time to whip up a batch again!

You need: 

1 1/2 cups medjool dates, pitted

1 cup raw walnuts

2 tsp raw cacao nibs (optional but so yummy)*

1/2 tsp cinnamon

1/4 cup almond butter

shredded coconut

How to:

Grind up the walnuts in a food processor and pulse until finely ground. Add in the dates, cacao nibs, and cinnamon. Keep grinding until it's all blended up. Add the almond butter and pulse until it becomes a sticky gooey paste. Now scoop out about a tablespoon of the goods with your fingers and form it into a ball. Then roll into a plate of dried shredded coconut to coat them. You will be tempted to try one right away (and you can!) but trust me that they are even more magical after you refrigerate them. They will firm up a bit and can last for a week sealed in a container in the fridge. Seeing as you will want to eat them for breakfast, snack, and dessert- they probably won't make it that long! Recipe gives you about 12-14 balls.

*Organic Raw Cacao Nibs are easy to find at a health food store, and they are known as a superfood that will increase energy and enhance health. Cacao has a rich supply of antioxidants, and they are high in fiber. I sprinkle these in smoothies, oatmeal, and sometimes even in my coffee. They add a bit of chocolate flavor and subtle crunchy texture to this recipe. Oh and they are vegan.

PFMs in the Kitchen: Chocolate Nest Cupcakes

I don't know what I loved most about this holiday...the mimosa-filled family brunch or the pastel colored chocolates? Whether you are now finding yourself with an excess of Easter candy or you want to file away a recipe for next year, here's an easy dessert that puts those cute candy-coated eggs to good use. Fair warning: this is not what I would deem a "healthy" recipe! Adapted from a simple book of cupcake recipes...it's convenient, especially when you want to browse by special occasion. We made mini cupcakes instead of regular size...easier for family members to sample. They enjoyed 'em very much! And though my nest-making technique of using a vegetable peeler on a chocolate bar worked like a charm, I would have been just as happy to change up the flavor by using coconut flakes...maybe next year!

Recipe adapted from 500 Cupcakes by Fergal Connolly p.194

for the cupcakes:

2 sticks sweet butter, softened

1 cup superfine sugar

2 cups self-rising flour

4 eggs

1 tsp. vanilla extract (I swear by this one)

for the frosting: 

4 oz. semisweet chocolate bar, flaked (I used a veggie peeler)

2 tbsp heavy cream

 3/4 cup semisweet chocolate, chopped

candy-covered mini eggs (I used Cadbury Mini Eggs)

Preheat oven to 350. Place paper baking cups into muffin pans. Combine all of the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into cups. 

Bake for 20 minutes. Now is a good time to make your chocolate flakes. Put them in the fridge (covered) until you are ready to use them. Remove the pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

To make the frosting, put the chocolate and cream in a small saucepan over low heat. Stir gently till combined. Remove from heat and stir until the mixture is smooth. Working quickly, spread onto the cooled cupcakes. Top with chocolate flakes and place 2 mini eggs on top. 

Store unfrosted in an airtight container for up to 3 days, or freeze up to 3 months. Makes 2 1/2 dozen mini cupcakes (or 1 1/2 dozen regular size).

PFMs in the Kitchen: It's Frittata Time

Potatoes will always be number one in my book, right next to dark chocolate. When it comes down to it, I'll use any excuse to put potatoes in a dish. This particular recipe is kind of like having breakfast for dinner (I confess, this is another weakness of mine.) I don't claim to have invented the frittata...there are plenty of recipes floating around out there! But here's my cheese-less, vegetarian version that's easy to make and right in tune with what my body has been craving in this warmer weather...something light, fresh, and healthy.

The topping is actually just a simple variation of my well-known guacamole. 

Good stuff happening in here!

Potato Frittata with Avocado Topping

2 garlic cloves, minced

8 plum tomatoes, seeded and chopped

1 avocado, pitted and diced 

1/2 tsp chili powder

5 tsp fresh lemon juice

3 tbsp chopped fresh cilantro (or 2 tsp dried)

sea salt

5+ tablespoons olive oil

3 red potatoes, scrubbed, patted dry, halved, and cut crosswise into slices

6 large eggs

In a bowl, combine the tomatoes, avocado, lemon juice, chili powder, cilantro, and 1/2 of one garlic clove. Toss together to make a salsa-like topping. Season with a pinch of sea salt to taste. Cover and put in the fridge till ready to use.

Put 2 tbsp of olive oil in a heavy frying pan and heat over medium heat. Add the other clove- and-a-half of garlic in with the potatoes and 1/4 teaspoon sea salt. Stir and cover the pan, reducing the heat to medium-low. Cook for about 10 minutes, but keep checking and stirring to make sure the potatoes don't stick and are tender. 

Now add 3 tablespoon olive oil to the frying pan (do your best to spread it evenly) and heat over medium-high heat. In a small mixing bowl, beat the eggs with 1/2 teaspoon sea salt to blend.

Pour the eggs into the pan over the potatoes and garlic. Cook, and run a heatproof plastic spatula around the pan edge to occasionally loosen the frittata, until the sides are set, about 6 minutes. Cover and cook until the center is set, about 10-15 minutes (so check it after 9 minutes, could be sooner!) To loosen the frittata from the pan, run the spatula around the edge and under the center. Slide the frittata onto a plate and invert another platter on top. Hold together and flip! Cut the frittata into wedges and serve with the avocado topping. Best eaten right away while it's still real hot. I like a little ketchup with it, while my hubby likes hot sauce. You decide! Serves 4.