lunch + smoothie tips with @bewellwitharielle

eataly birreria lunch arielleYesterday I had lunch with Arielle Haspel, aka @bewellwitharielle, who is an absolute ray of healthy sunshine. She brought me to Birreria, the restaurant on the rooftop of Eataly, and not only was the space (and lighting) gorgeous, but the food was tremendous. The meat plate was filling and the salads were so fresh, with some unexpected fun twists. Like the grapefruit in my kale salad (which I’m going to copy at home), and the roasted hazelnuts sprinkled atop the brussels sprouts (which I’m also going to copy at home).

Arielle is a nutritionist who has a fun, clean-eating cooking show on Glamour Magazine so she has some great tips for healthy living. My favorite one, which I plan to start doing this week, is for quick smoothies/shakes. She says to prep all of your ingredients — fruits, vegetables, powders, extras — then take all of that (everything you would have in a shake/smoothie except any liquid you might add: almond milk, coconut water, etc…) and put it in single serving ziploc baggies. Then freeze them.

That way the next time you want a quick shake or smoothie but don’t have time to prepare one, you can just grab a baggie out of the freezer and toss it in the blender with your liquid. No chopping, cutting, or measuring… just blending and enjoying.

Genius, right?!

I already keep some fruit in my freezer, but this is a whole other level. One that I can’t wait to be on.

three days of treats in tulum

tulum olivia jake beachB and I just got back from a few days in Tulum, Mexico where we were celebrating our one year anniversary (and my foot finally being out of the boot). It was just as relaxing as it was beautiful. And the food was spectacular!

tulum be tulum saladMy favorite dish was this Be Salad at Be Tulum — with avocado, cucumber, celery, green apple, mango and walnuts tossed in a mango/passion fruit dressing. Every bite was fresh and sweet and glorious. I’m determined to recreate it this weekend. Standby for results…

tulum fish tacos groupWhat’s a trip to Mexico without fish tacos? Our new friends Mike and Carrie (friends of our Infatuation friends) brought us here, to Taco La Eufemia, and it lived up to all of their hype.

tulum frozen margaritasThe frozen margaritas helped, of course. This is what we washed down our tacos with — pineapple for B, mango for me — and the mango won because when it came time for round two, he switched his order to mango.

tulum ice cream in a jarAnother frozen treat… this ice cream in a jar at Casa Jaguar. It was a little steamy during our meal so I told B I could go for some ice cream. Lucky for us, this was one of their two desserts: vanilla ice cream with layers of berries on the bottom. We raced to the bottom because it was melting so fast; the only race that everyone wins is a race to the bottom of a jar of ice cream.

tulum full fried fishThis guy was our last meal in Tulum and while I’d love to take credit for finding this spot off the beaten path, I can only take credit for following the directions provided in the New York Times’ 36 hours in Tulum. Chamico’s has no menu, no website, and they don’t speak a word of English… but it’s some of the most fresh, authentic food we’ve ever had. And the sand is white! (It’s the beach photo at the top of this post.) The perfect taste to leave in our mouths as we boarded the plane home. Til next time…

Union Square Greenmarket Salad

unsqgreenmarket saladNothing makes me happier than wandering around a farmers market on a weekend morning. The smell of fresh flowers and vegetables, talking to the farmers who grew and brought their goodness to us in the city, discovering new kinds of greens, dreaming up a menu for dinner that night… it’s heaven. And it’s exactly what B and I did this past Saturday at the Union Square Greenmarket. It feels good to support the local farmers and it feels even better to put all that fresh food in your belly.

The salad we created (pictured above): boston lettuce, radish sprouts (which had quite a spicy bite to ‘em!), heirloom tomatoes and shaved asparagus on top. I tossed it all with two colors of sesame seeds, some chili flakes, lemon and olive oil. Simple perfection.

unsq flowers

arugula, fennel, grapefruit + pine nuts salad

arugula grapefruit saladPerhaps one of the most simple salads to make — and also one of the most beautiful and delicious. The bite of the arugula is softened with a touch of olive oil and lemon… then sweetened with the grapefruit… then juxtaposed with the shaved fennel. Add a little crunch with those pine nuts and your taste buds are in heaven. Serve it as a first course or add a little protein (shrimp, white fish, tofu…?) and you’ve got yourself an A+ dinner.

Arugula, Fennel, Grapefruit + Pine Nuts Salad

SERVES TWO

Ingredients

  • couple big handfuls of arugula
  • 2 TBSP extra virgin olive oil
  • juice of 1 lemon
  • 1 fennel bulb, shaved on a mandoline
  • 1 grapefruit, quartered
  • handful of pine nuts
  • drizzle of balsamic glaze

Instructions

  1. In a bowl, massage arugula with olive oil and lemon juice with your hands until well-coated, then plate.
  2. Add fennel, grapefruit and pine nuts on top.
  3. Drizzle with balsamic glaze and serve!

A Recipe From Jamie Stelter | www.thetvdinner.com

crispy brussels sprout salad

2 salads on table

salad finalWe love brussels sprouts in our house: shaved raw in a mustard vinaigrette, roasted with apples, sauteed with shallots in a hash, you name it. And now we can add crispy in a salad to that list. I actually made the mistake of making this as a starter before a big meal, not realizing a) how filling it would be and b) how much we’d love it that anything coming after would pale in comparison. So consider yourself warned: this will be your new favorite go-to salad entree. Next time I may even add a piece of plain grilled fish or shrimp on top.

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strawberry, pea, almond salad

final saladPeas really don’t get the love they deserve. I always see them in the market and think – huh, peas, I should eat you. But what can I put you with to make you a little more interesting? Enter the latest issue of Bon Appetit, which I read on the plane ride home from vacation, in which I found this recipe that looked as delicious as it did easy. The latter, easy, was the key this week, since getting back into the routine after two weeks off has been a bit harder than I anticipated.

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