Sunday Detox: Organic Easter Egg Dyeing!

image1 (2)

A few weeks back, Taryn and I took my mother out to lunch for her birthday.  We went to Tom Colicchio’s “low key” restaurant Craft Bar, and I ordered a salad.  When it arrived it had a pink hard-boiled egg on it.  Curious.  It was pickled, the waiter told me.  I was intrigued.

A few days later – and because she’s particularly in tune with the universe – my dear friend Rebecca send me this.  A recipe to make pickled eggs of every color, just in time for Easter.

So, today, in an ongoing journey to reduce the chemicals in my cooking, I took a stab at making organically dyed Easter eggs.  It was super easy, with one minor (but fun) bump in the road in the form of a baking powder-induced dye explosion (see video below).

I know Easter is winding down, and your egg dyeing is coming to an end – but if you find yourself with a few extra hard boiled eggs this week, try this.  I am now riding the pickled egg train, and I want you to hop on.

You can check out the recipe for detail on the process and colors, but essentially you boil water, vinegar, salt and sugar, and then add the veggies and spices that create the dye color of your choice (beets for pink, purple cabbage for…you guessed it, tamarind for yellow, and so on).  Pour that mixture over hard boiled, peeled eggs placed in heat proof jars, and let them sit for a few hours.

image1 (1)

And the result…

image1 (3)

I’m going to throw them back in the dye overnight to make the colors a little deeper. Process improvement:  I’ll do this the night before next time…!

Now that I’ve got the base down, I’m going to try to get creative and make different colors.  If you’ve got any bright ideas on how to turn these eggs teal or lime, let me know.  Happy Easter to all who celebrated today!

&d

On the Road Again…

 

529197_10151594364419993_796790769_n

My gig usually has me on the road about 60-70% of the time.  By some strange twist of fate, I’ve been on home turf in Brooklyn for about three straight months — punctuated by only a few quick trips to Boston.  But I’m heading back to business as usual and packing my bags for a heavy stretch.

On the docket for the next few months for work and fun — Austin, D.C., Boston, Minneapolis, New Orleans, Atlanta, Chicago, and Detroit — with a few more trips that will likely be slotted in between.

I do really love traveling, and have been at it enough that I’ve learned how to not have it disrupt work and life.  But what I still need to work hard at is not letting the extreme travel wreak havoc on my physical health.

Here are some of the go-tos I’ve developed over the past few years:

ClassPass:  I promise you that this blog is NOT a walking advertisement for Class Pass, and Taryn already shared its joys.  I’m with her.  And while it’s getting pricey in NYC (at $125 a month), I hang on to it because it’s fantastic when I’m traveling.  Each city I mentioned above has CP, and I can continue my mixed routine of yoga, barre, boxing, gym time, etc. while I’m on the road.

You gots to hydrate:  I’m not a big fan of bottled water, but when I’m traveling I grab one of the 1L smartwater bottles (and pay the ridiculous $5 price).  I don’t have a preference for the water itself (we all know it’s tap — sorry smartwater) but I LOVE the bottle.  It’s light and skinny, which makes it possible to carry around when I’m also lugging a suitcase and laptop bag.  I refill it and refill it and refill it, and it’s amazing what a difference it makes in keeping me going.  Better and healthier than all the caffeine in the world.

Buddies:  While it’s sad that not all of my closest friends live in NYC with me, one of the huge benefits of work travel has been being able to catch up when I’m in town.  I get home cooking and some quality down time with friends in other cities in between the crazy meeting packed days at work. And it’s usually during the week, so I get to be part of the evening family routine, which for many of them now includes running after little ones.  Nourishing for the soul.

SkyMall:  Whoever invented SkyMall is my personal hero.  The comic relief this catalog of ridiculousness (squirrel busts, tree faces, waterfalls for your cats) that you find in the backseat pocket of airplane seats has literally added years to my life.  No matter how stressful or busy a trip has been, flying back home with SkyMall and a glass of wine is an instant remedy.  P.S.  To everyone who I’ve sent too many pictures of my most desired items on SkyMall…it’s about to pick up again.

skymall-08

Eat yo vegetables:  It is really hard to find anything that’s not a processed carb when you’re grabbing food on the go, particularly in an airport or train station.  And I’ve struggled through one too many Amtrak salads (iceberg lettuce, one cherry tomato and carrot shreds) to count on what they do have. So, I’ve started scoping out the farmer’s markets and grocery stores close to where I’m staying and the stops I’m going to in between in order to stock up.  I’ve also tried packing fruits and veggies with me in my luggage, but I got a little gun-shy last year when TSA took away my box of Brussel sprouts.  I know this one sounds like a lot of effort (and maybe a little nutty…?) but it’s probably one of the things that keeps me feeling most balanced and healthy while I’m traveling.

Off I go!  Let me know what you do to keep your health on track while you’re traveling. I need to keep up my game.

And let me know if you’re going to be in one of those cities, so I can cook some veggies with you on a week night…

&d

 

 

Sunday Detox: Oatmeal Pancakes

IMG_3653

If you’re anywhere on the east coast today, you’re probably snowed in thanks to the weekend blizzard Jonas.  Brooklyn got more than 30 inches of snow, and I broke out my snow pants and Ben’s snow goggles and trounced around in it yesterday.  I looked super cool.

All this snow put me in the mood for a hearty homemade breakfast.  I decided to pull out my recipe for oatmeal pancakes and blueberry syrup.  I know that pancakes and syrup don’t really sound like detox – and they’re not – but this recipe does take out all the refined, processed ingredients, and packs in much more fiber and nutrients than the classic white flour version.

Also, I promise that not all my recipes for detox involve oats, but that last bag of oats I bought was just so damn big…

Oatmeal Pancakes:
4-6 servings

4 cups of classic oats
3 cups of buttermilk (low or full fat)
1/2 cup skim or low fat milk
4 eggs + 1 more egg white whipped
3 teaspoons of baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons of melted butter

(If you have a sweet tooth you can add a tablespoon of brown sugar, but I like to keep them on the savory side to balance the blueberry syrup coming up….)

Place the oats in a food processer, and grind them down (to a flour consistency if you want pancakes that are classically smooth, or slightly coarser if you want a thicker nuttier pancake). Pour in the buttermilk and let them soak for 45 minutes – 1 hour.  If you’re going with the coarser version, I tend to throw in a little extra skim milk to make sure the consistency is griddle-ready.

Preheat your griddle or skillet.  Mix in the rest of the ingredients and whisk together.  I use a mixer to get really smooth batter, but old fashioned-elbow grease works well here too.  Throw them on the griddle and cook them for about 2 minutes on each side, if that.

 

Blueberry or ANY-berry Syrup

4 servings

 

2 cups of Blueberries (or your berry of choice)
1 cup pure maple syrup

 

In a small saucepan, heat 1.5 cups of the berries and the maple syrup until the blueberries have burst (about 4 minutes).  Strain the syrup to remove all the solid berries, and stir in the uncooked berries.  I like to throw blue poppy seeds in for a little crunch.  This is a tart and sweet syrup, so you just need a drizzle…

 

Nutty, sweet goodness that’s perfect for a snowy day. Or any day, really…

 

Happy snowstorm, friends!

 

&d

Sunday Detox: Granola!

granola

I love living in NYC, but it can be overwhelming and downright toxic for your health if you’re not careful.  I’ve always used Sundays as a day to reset – whether to recover from a long weekend of fun nights out, or to prepare for a long week ahead of work and travel where healthy meals are far and few between.  A little time spent on detoxing on Sundays has gone a long way to combat the madness of city living.

I’ve never been able to be too extreme in my approach.  Days straight of drinking only juices and concoctions or severely limiting my diet or behavior has never worked for me or has felt particularly healthy.  So, instead, I just try to set myself up for low-sugar, low-flour, low-alcohol weeks, kicking it off on Sunday.

Some Sundays are more successful than others.  Life is life.  But, I’ll plan to share one approach a week with you guys to try to keep myself honest, and hear how you all keep yourselves healthy.

First up:  my favorite granola recipe!  I grabbed and adjusted from Cookie + Kate, a fantastic whole foods cooking blog that you should check out.  I make it in bulk, and then try to pack it with me for breakfasts or snacks during the week.   It is naturally sweetened with honey (or maple syrup, if you prefer), instead of the pounds of white sugar you’ll find in the grocery store variety.  I also sneak in a little ground flaxseed for some extra Omega-3 and fiber. That, along with whatever combination of dried fruits, nuts and seeds I have in the pantry that week, and I’m done.  Couldn’t be easier.

The recipe below will yield about 5-6 servings, so I typically double it to have a stockpile.

Homemade Granola

  • 4 cups old-fashioned rolled oats
  • 1½ cup raw nuts and/or seeds (I use a combination of chopped pecans, walnuts and sunflower seeds)
  • 1/3 cup ground flaxseed
  • 1 teaspoon salt
  • ½ teaspoon of nutmeg or cinnamon
  • ½ cup melted coconut oil
  • ½ cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • ⅔ cup dried fruit (I use a combination of cranberries, blueberries and cherries)

Preheat the oven to 350 degrees.  Mix together all of the dry ingredients except the fruit.  Pour in the honey, oil and vanilla and mix it until the dry ingredients are evenly coated.  Throw it on a baking sheet lined with parchment paper and into the oven for about 25 minutes, stirring once about half way through.

Once it’s out of the oven, I let it set for a few hours.  I like my granola clumpy and it tends to stick together better than way.  Mix the dried fruit in once its chilled and set.

Now if you’ll excuse me, I have some granola to chomp…

&d