Don’t you love those moments in the kitchen when inspiration strikes and the result is a meal or dish so outstanding that you have to shout it from the rooftops…or at least from your blog?
This salad is my most recent moment of a) we have nothing to eat, b) those tomatoes are going to go bad soon so I should use them, c) and I guess I have some greens, too, d) and what about blackberries…
You know the drill. This time, a Roasted Tomato Caprese Salad was the result of desperate brainstorm. And if this is the result, let desperation be your muse always!
I had these baby heirloom tomatoes just begging to be eaten and every time I looked at them – so tiny, so juicy, so pretty – all I could think was how incredible they’d be roasted. Drizzled with olive oil, balsamic vinegar, and crushed garlic, my hypothesis was on the nose. The entire house was filled with their tantalizing aroma, their tender skins burst just right, and they became the shining star in an otherwise ordinary salad.
On a bed of fresh spring greens, I chopped bites of baby mozzarella. I like to buy as close to fresh as possible, which is the containers of mozzarella balls soaking in water. (more…)
By Janis Jibrin, M.S., R.D., Best Life lead nutritionist
My phytonutrient intake is pretty good year-round, but it skyrockets in the summer thanks to strawberries, blueberries, raspberries and blackberries. That’s the time these antioxidant-packed berries are in season, and, finally, affordable!
Here’s why I love each of these berries.
Blueberries. One of nature’s most potent antioxidants—anthocyanins—give these berries their purple-blue color. They’ve been shown to help fight age-related declines in memory and cognition, plus they help keep arteries clear. They’re also delicious—plain, in a crisp, or in these ultra-healthy waffles. This recipe calls for frozen berries, but now that blueberries are in season, you can sub in fresh berries, which will be sweeter and more tender. (more…)
Last week I ran far, far away from home, where it’s been six-digit temperatures for the better part of the summer, in to the cool, loving arms of Portland, Oregon. I’ve never been to that part of the country and I can say it was just about love at first sight. To you Portlanders – well done! It’s one of the most beautiful, friendly, genuinely unique places I’ve ever visited.
I took in the scenic hikes at Mt. Hood, enjoyed tastings at local wineries, had lunch at the downtown food carts, and even picked up a bottle of honey (my go-to souvenir for any vacation). One of the things I loved the very most were the blackberries. They were very much in season while I was there, with many restaurants advertising all sorts of blackberry treats. The ones I enjoyed most were right out of a basket at the Portland Farmers Market on the PSU campus. Plump, juicy, and perfectly sweet… they were a far cry from any blackberry I’m used to having in Kansas.
When I returned home, I couldn’t get that sweet taste out of my mind. So this weekend, I made due with the blackberries I had access to and made what my husband called the best muffins I’ve ever baked. It seemed only right to share them with you.
I wanted a muffin that would let the blueberries shine, not be too heavy, and complement a breakfast rather than be the main course. I found a recipe that I could easily modify over at DozenFlours.com. Her recipe was great as-is, but I had to add a few of my own tricks to truly make it mine, make it a touch healthier, and help me savor that Portland blackberry flavor I was after. (more…)
The 2012 Olympic Games are fast approaching and we’ve dished out just about every ounce of inspiration we have for the upcoming event.
You’ve seen our top picks for the most enviable Olympic bodies, delicious smoothie recipes straight from the Olympic kitchen, and even insight into your favorite athletes’ diet and training regimens. But, we have one more trick up our sleeve before the games arrive in the form of a healthy and delicious recipe that will ‘wow’ your guests at all of your Olympic-themed parties.
This past weekend we hosted dinner with friends. It was a gorgeous spring evening, we had all of the windows open, and we’d planned a very light and fresh meal of avocado pasta with a green salad. Our guests don’t drink, but I knew I wanted something fun, flavorful, and complementary to the weather as much as the meal.
While at the grocery store, I noticed that lemons were on sale and a fresh batch of blackberries had just come in. Inspiration! I couldn’t wait to get home to find a recipe for blackberry lemonade.
I Googled around until I found something simple that matched the ingredients I had on hand. I fell for this recipe at Love and Olive Oil. I liked that it called for raw or cane sugar; while I didn’t have any in the house, I’d have definitely preferred to use that. After that, it was just water, blackberries, lemon, and ice. (more…)