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THE KITCHY CABIN MASTER LOFT TOUR
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The room that made us buy the cabin was the master bedroom. Tucked upstairs, it has soaring A-Frame ceilings and a vintage wood burning fireplace. There’s a roomy balcony that had me daydreaming about cups of cocoa at tree height during the wintertime. But, it was sort of dark and the bathroom was insane. Seriously. The ceiling was a grand 6’8” high and the mirror was a 6 inch strip running like a backsplash along the sink, which was on the sloping side of the A-Frame. This was not a bathroom built for a woman. Hunched over, best guessing my make up is not my favorite first-thing-in-the-morning posture. I wanted every aspect of the master suite to be rejuvenating – a special escape in the mountains.
The first thing I needed to do was paint the ceiling. I wanted it to be light and airy, and painting the ceiling a bright, fresh white (I used White Picket Fences by Dunn Edwards. The ceiling, especially at this dramatic angle, bounces light around the space, almost as if you added a window. But I didn’t want to lose the cabin look, so I kept the beams in their natural wood tone. Once we discovered the bathroom could be any ceiling height we liked, it was pushed all the way up to the beams, a glorious 10 feet high. I removed the mirrored closet doors and added simple drapes by The Shade Store in Ecru. I love the softness it adds to the room, accenting the ceiling height. For the furniture, I wanted to continue the mid century fun from downstairs, but with a bit more elegance.
The master bedroom is meant to be a retreat, a room for lazy hours, and I wanted the furniture to reflect that. The core piece is the bed, and honestly, this is my favorite bed ever. It’s the most comfortable thing I’ve ever laid my head on. We started with a Saatva Classic innerspring mattress. Not only does this mattress hug you in a cloud-like sleep, there’s a firm support underneath it all. So instead of feeling like you’re sinking into your bed, you feel like you’re floating. After giving birth to James I’ve struggled with my arms falling asleep before I do, and with this mattress that feeling has gone away. It’s about the details with this mattress. Individually wrapped coils respond and contour to every body shape while lumbar support comes from a high quality memory foam layer, providing additional pressure relief while helping reduce stress and tension from the lower back (an answer to my constantly tight and sore Husband’s prayers!). Saatva’s Classic innerspring mattresses are built with a tempered steel support lower coil base, creating a long lasting, sustainable mattress with increased durability and is the best design to prevent sagging.The euro pillow top is incredibly luxurious and soft while their Guardin® botanical antimicrobial fabric treatment inhibits bacteria to prolong the life of the organic cotton fabric. I might be making the trip up the mountain just to sleep on this mattress.
On top of the mattress I did bedding by Parachute Home. My favorite out of the whole line is the Linen in blush. It has that perfect, soft and lived-in feeling. The down comforter and down pillows by Parachute make the bed a giant marshmallow dream – I love it! I love a light, cool sleep, so I went with breathable fabric that can be easily layered. The Matelasse Coverlet, which uses a traditional French weaving technique, is a great addition on a cold night. The walnut bed and all of the the bedroom furniture is by Room and Board. I wanted something elegant and soothing, but still with a pop of color, so I added the high backed Boden Chairs in Vance Rose with a little ottoman. Next to the modern Anton Bed and Hensley nightstands, there’s a nice blend of clean lines and soft, cozy textures. I added a faded red rug from Coco Carpets to anchor the whole room and hung a large abstract painting by Sabina Yannone to carry the color palette through the front of the room.
Now back to that cavelike bathroom. Once it became an open box, we could create a much more open, efficient space. Craig and I are shower people, so we wanted a large, luxurious shower with modern finishes. I am so happy with how this mid century inspired pattern using Fireclay Tile in Daisy and Sea Glass turned out. It’s dramatic but still soothing and soft. I love crazy powder rooms but tend towards softer tones for master bathrooms. The modern Atrio fixtures by Grohe in the shower and sink make the space look so elegant. I love the lines, and it was especially fun mixing the brilliant chrome of the fixture with the antique brass Hinsdale sconces by Hudson Valley Lighting. The sconces reminded me of modernist versions of soap bubbles, and I loved them for a bathroom environment. For amenities, I decked out the house in my favorite skincare and hair line, True Botanicals. Not only do the products smell amazing, but they are one of the cleanest skincare and haircare lines on the market. Their ingredients are incredibly gentle but effective, and I live for the Nutrient Spray, which is in each bathroom. My skin gets so dry up in the mountains, so I spray my face every time I walk past a bathroom. You can’t have a luxurious bathroom experience without towels, and the Supreme Towels and Bathrobe by Parachute make it a next level situation. They’re just so damn plush!
Outside on the balcony is the perfect little nook for a cup of coffee among the trees. I love these Jasper Chairs and planters by Rejuvenation – they look polished enough to be indoor furniture and add such a luxurious texture to the balcony. The touches of terracotta add a nice amount of warmth and break up the wood on wood textures.
Just outside the master bedroom door is a little loft area that is sort of an awkward size. Too big to leave alone but two small to make it a substantial seating area, I decided to make it a cozy reading nook. Shabby Chic makes some of the most comfortable couches I’ve ever sat in, and this seemed like the perfect corner for a marshmallowy couch to read and then fall asleep with a book on my face in. Because of the mid century look throughout, I went with their more modern shape, the Soho Couch and added their cozy throw pillows, vintage rug, and beautiful side tables. There’s a great view of the trees through some giant windows and I can’t wait to sit here, watching the snow fall. Above the reading nook is another painting by Sabina Yannone, echoing some of the colors found in the living room tile work. For lights, I wanted something simple that would work with the extreme angles of the ceiling, and the Tara light from Mitzi is perfect. It lets off a soft candle-like glow, and emphasizes the lines of the space beautifully. Just as you come up the stairs, there’s a small catwalk, and for some reason I instantly knew I wanted a little jungle of plants there. I used a variety of The Little Market baskets on top of the cutest little green carpet by Coco Carpets.
And that’s the upstairs of the cabin! I hope you guys enjoyed getting a walkthrough of the space.
xoxo
Claire
Source: https://www.thekitchykitchen.com/the-kitchy-cabin-master-loft-tour/
The Best Pasta Salads
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These tried and true pasta salad recipes make a great addition to a summer potluck, cookout or picnic. They are easy to make for a crowd and can be made in advance. There’s something here for everyone. Everyone loves a good pasta salad and cold pasta salads are perfect for summer meals as a side dish and they also work as a main dish if you add some protein.
Pasta salads can be a little bland, but not these recipes. They really pack the flavor.
Whether it be Memorial Day, the 4th of July or a poolside cookout, there’s a pasta salad for every occasion!
BBQ Ranch Pasta Salad is probably my all-time favorite pasta salad, especially for the summer months. This pasta salad goes so well with a cookout. It’s full of corn, black beans, cheddar cheese and crunchy frito chips all tossed in a BBQ Ranch dressing.
Caesar Pasta Salad is another summer favorite and you can easily add grilled chicken to it to make it a main dish. Penne pasta is coated in a homemade Caesar dressing and tossed with cherry tomatoes, croutons, romaine lettuce and grated Parmesan cheese. This pasta salad is fabulous!
Jalapeno lovers will adore this Jalapeno Popper Pasta Salad not only does it have a spicy kick, it’s full of smoky bacon and shredded cheddar cheese.
Shrimp Remoulade Pasta Salad is a fun take on the classic New Orleans dish. It has a little tang and is full of baby shrimp.
You can’t beat the creaminess of this Creamy and Tangy Pasta Salad. There’s so much flavor in this pasta dish!
Spicy Horseradish Pasta Salad is another great pasta salad for people who like a little heat. So creamy and good! This pasta salad goes really well with grilled steak.
Broccoli, Grape and Bacon Pasta Salad has a little sweetness and lots of crunch. This is another one of my favorites.
Tzatziki Pasta Salad goes great with any Mediterranean type meal. It’s full of feta cheese, dill, and olives.
Cobb Pasta Salad has all the ingredients of a classic cobb salad. Bacon, tomatoes, avocado, hard-boiled egg and blue cheese make this one delicious pasta salad.
Easy Macaroni Salad is a classic, simple pasta salad at its best. You can’t go wrong with this one. It is a real crowd-pleaser.
Tuna Macaroni Salad is an old-fashioned favorite and one of the best pasta salads ever!!
Hawaiian Macaroni Salad is the creamiest pasta salad I’ve ever eaten. Just like the simple mac salad that gets served all over Hawaii.
Chicken Curry Pasta Salad works great as a main dish for lunch or dinner. Just the right amount of curry flavor and the crunch of almonds makes this one a winner.
Source: https://spicysouthernkitchen.com/the-best-pasta-salads/
Healthy Easy Skillet Meals For Busy Weeknights Plus Meal Prep Tips for Families
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Easy skillet meals you can make for your family on busy nights during week. With the help of a plan and ingredients on hand, you can get dinner on the table quick and easily!
This post is sponsored in partnership with Produce For Kids.
If there is one thing that can make or break a busy week in our family, it’s meal prep and planning. As our kids have gotten older, they are involved in more and more activities and sports after school which keeps us moving before, during and after what used to be our dinner hour. It’s a short season of life, and what I’ve learned is how important it is for me to meal prep and plan to help things run a little more smoothly during the week (weekends too!), helping us to eat more meals at home.
Mission For Nutrition
I’ve partnered with my friends at Produce For Kids during the month of March in celebration of National Nutrition Month and their Mission for Nutrition program. Produce For Kids has recently launched the Mission for Nutrition program that will raise awareness on the importance of meal planning and prep to achieve regular healthy family eating.
Produce For Kids is providing a free e-book for you to download that includes a weekday meal plan and ideas for breakfast, lunch and dinner. On the Mission for Nutrition website, you will also find several articles for meal planning tips as well as links to meal planning podcasts. These are all great resources for anyone in need of meal planning ideas!
Partners of Mission for Nutrition are donating 80,000 meals to families in need through Feeding America®.
My Tips for Family Meal Prep
I don’t meal prep for my family in one long power session like you typically see in meal prep photos. I tend to just do what I can, when I can, filling in the time wisely. For example, if I’m already in the kitchen cooking dinner on a night I have the time, I like to use that kitchen time to cook a few extra things like pre-cook rice or ground meat for a meal later in the week. If I’m chopping onions, I’ll chop extra and store them in the fridge. If I’m making a salad I’ll go ahead and prep all the lettuce for salads to eat the rest of the week (check out my method for weekly salad prep).
I have invested in several pieces like these Pyrex glass containers for food storage in the fridge and it’s been a huge help when it comes to meal prep for me and my family.
Family Meal Prep Tips:
Cook grains, veggies and meats in batches to use in multiple meals during the week
- slow cooker shredded chicken or pork
- cook double amount of rice
- cook extra pasta for pasta salad
- roast extra vegetables, potatoes or cook spaghetti squash
Use your time wisely by chopping vegetables for future meals while cooking dinner
- chop extra onions or peppers for sauces or soups
- wash and chop vegetables for stir fry or fajitas
- wash and prep celery or carrots for snacks
Pre-cook ground meat to shorten cook time at dinner
- make quick quesadillas or burritos with pre-cooked ground beef or turkey
- make quick meat sauces with pre-cooked ground meat
Stock up freezer with a variety of frozen vegetables
- frozen broccoli or peas always go well with pasta and meat sauce
- frozen spinach or corn can get cooked with ground beef, shredded chicken or ground turkey for tacos or tostadas
- frozen chopped broccoli plus pre-cooked brown rice and ground meat in a skillet with cheese makes a great dinner in 20 minutes
Look for shortcuts at the grocery store on the weeks you really need them
- salad kits
- pre-cut veggies
- rotisserie chicken or prepared meatballs from meat department
Easy Skillet Meals
For me, being able to throw a few ingredients in one pan and call it dinner is a huge win. Those are my favorite kind of meals. I do typically serve a skillet meal with a salad or rice if needed, but for the most part, one pan meals like this work for us at least two or three nights a week.
I like to use a large nonstick skillet with glass cover to cook most of my skillet dinners, but sometimes I use my large ceramic braiser because of it’s size (and because I love it so much).
Skillet Pork Chops with Apples and Onions
Skillet Italian Sausage and Peppers with Potatoes
Baked Bean, Sausage and Kale Skillet
Cheesy Southwest Beef and Potato Skillet
Beef and Egg Tortilla Skillet
Skillet Balsamic Chicken with Sweet Peppers and Zucchini
Chicken and Broccoli Stir Fry
Lemon Pepper Chicken with Artichokes, Mushrooms and Asparagus
BBQ Chicken, Kale and Quinoa Bowl
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There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!
Source: https://aggieskitchen.com/healthy-easy-skillet-meals-meal-prep-tips-for-families/
Tomato Pan Bread
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Today's recipe is a simple one devised to make a delicious use of the glut of tomatoes available in the garden at this time of year. Specifically cherry tomatoes, but you can also use regular tomatoes in a pinch, chopped into smaller bits.
It is kind of like an upside down tomato bread in that the tomatoes and a few other bits are sauteed until golden brown in a large skillet and then a batter it poured over top . . .
and then baked in the oven until golden brown all over, ready to tip out onto a serving platter or cutting board . . .
It also makes use of fresh garden herbs . . . oregano and basil, although for sure you can use dried herbs if that is all you have, but if you have fresh herbs available so much the better!
The herbs are used both in the tomato mixture and in the bread batter . . .
The batter is a simple quick bread batter, similar to a cake or a muffin batter, and flavoured with the herbs and finely grated Parmesan cheese . . .
More Parmesan gets sprinkled on top to serve, along with more basil. I cut the basil for the garnish chiffonade style. Simply roll up the leaves into a tight cigar and then cut crosswise into thin slivers. Perfect!
For the garnish I use coarsely grated Parmesan because it tends to look and show up much better for presentation.
As you can see it is a light and moist quick bread . . . with a lovely texture . . . .
Perfect for serving with soups, salads or stews. Or even simply on it's own as a light lunch or late breakfast.
No matter when you serve it, it is bound to become a firm family favourite and you will find your family asking you to make it often!
Any leftovers can be store in the refrigerator and then quickly reheated in the microwave. I find 30 seconds on high to be ample time. I have even enjoyed the leftovers warm for breakfast. I know . . . naughty me. Its almost like pizza, but better.
Yield: 8Author: Marie RaynerPrint Recipe
With ImageWithout Image
Tomato Pan Bread
prep time: 15 minscook time: 30 minstotal time: 45 mins
A delicious moist and fluffy tomato upside down bread, baked in a skillet, and perect for serving with soups, stews, salads, or even on its own.
ingredients:
120ml olive oil (divided) (1/2 cup)
275g cherry tomatoes, quartered (1 pint)
1 TBS sugar (divided)
1/2 tsp dried oregano leaves (2 tsp minced fresh) (divided)
1 1/2 tsp salt
280g plain flour (2 cups)
45g finely grated Parmesan cheese (1/4 cup)
(plus more for garnishing)
1 TBS baking powder
1 bunch basil chopped (1/4 cup) (plus more for garnishing) (divided)
240ml whole fat milk (1 cup)
3 large free range eggs
2 tsp grated fresh lemon zest
1 TBS fresh lemon juice
You will also need:
1 (12-inch) non-stick skillet with an oven-proof handle
instructions:
Preheat the oven to 190*C/375*F/ gas mark 5. Heat 3 TBS oil in the
skillet over medium high heat just until it begins to shimmer. Add the
tomatoes, 1 tsp sugar, half the oregano leaves and 1/4 tsp salt to the
skillet. Cook, stirring occasionally, until the tomatoes have softened
and are lightly browned. Remove from the heat.
Whisk
together the flour, cheese, baking powder, remaining salt and sugar,
remaining oregano, and 1 TBS basil in a bowl. Whisk together the milk,
remaining olive oil, eggs, lemon zest and lemon juice. Add all at once
to the dry ingredients and fold together just to combine. The batter
will and should be a bit lumpy. Pour this over the tomatoes in the pan,
making sure they are totally covered. Return the skillet to medium high
heat and cook just until the edges begin to brown. (about 2 minutes)
Turn the pan into the oven and bake for 20 to 25 minutes until the top
is golden brown. Remove carefully, using a pot holder for the handle as
it will be very hot.
Carefully tip out onto a serving platter or large cutting board. Garnish
with some more grated Parmesan and the remaining basil. Cut into
wedges to serve. Serve warm or at room temperature. Store any leftovers
in the refrigerator.
I have never frozen this, but can't see why it wouldn't freeze well. I would wrap up pieces individually really well, freeze, and then just remove as needed, I would think, once again, 35 to 40 seconds would be ample time to thaw/warm in the microwave! I predict that you will really like this! Bon Appetit!
Source: https://theenglishkitchen.blogspot.com/2018/09/tomato-pan-bread.html
Lemon Coconut Sugar Cookies
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Lemon Coconut Sugar Cookies are a fantastic flavor twist on simple sugar cookies. Perfect for anytime you’re craving a sweet, citrus treat!
I can never resist the appeal of simple sugar cookies. They’re just so wonderfully sweet and soft. Of course, I can’t resist making variations of them, either. These Lemon Coconut Sugar Cookies are one of my favorite versions. By adding both coconut and lemon, you get so much great flavor added to an already tasty cookie!
These cookies have both the zest and juice of a lemon in them. If you’re looking for something a little different, you can use lime instead of lemon. Or why not try a combination of lemon and lime for lots of citrus flavor?
I like to make sugar cookies with a bit of cream cheese in the dough. It makes the cookies extra soft and provides amazing flavor, too. (If you like the idea of cream cheese in cookies, too, then be sure to try two of my favorites, Cream Cheese Chocolate Chip Cookies and Cream Cheese Peanut Butter Cookies.)
The coconut in these cookies is toasted for both flavor and crunch. They also add just a little darker color to an otherwise monochromatic cookie. You can skip the toasting step, but I highly recommend that you don’t miss out on that toasty coconut flavor. And if you need a refresher, you can see my tips and methods for toasting coconut.
As I said above, these are fairly monochromatic cookies. I like to sprinkle a little coarse sugar on top of the cookies before they’re baked just to give them a bit of sparkle. It’s such an easy way to add some interest to baked goods that I always keep some in my kitchen.
These cookies will spread quite a bit, so be sure not to skip the chilling time. That will not only keep the cookies from spreading too much, but it will also help the flavors shine.
I love to bake these cookies year round. Their bright citrus flavor makes them a great choice for warm weather, while that same flavor is also welcomed on colder days, too.
Find more cookie recipes in the Recipe Index.More Lemon Cookies
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Lemon Coconut Sugar Cookies
Yield: about 36 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes per pan
Lemon Coconut Sugar Cookies add wonderful citrus flavor and toasty coconut to a simple sugar cookie. Such bright, happy, fantastic flavor!
Ingredients:
- 3 cups (360g) all-purpose flour
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 1 medium lemon
- 1 cup (226g) unsalted butter, softened
- 4 ounces (113g) cream cheese, softened
- 1 & 1/2 cups (300g) granulated sugar
- 1 large egg
- 2 tablespoons lemon juice (from about 1 medium lemon)
- 1 cup (85g) sweetened shredded coconut, toasted
- sanding sugar, for garnish (optional)
Directions:
- Whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
- Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy. Add the egg and lemon juice, and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Stir in the coconut.
- Cover the dough and refrigerate for an hour.
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Using 2 tablespoons of dough at a time, roll the dough into balls. Or use a 2-tablespoon cookie scoop to portion the dough. Place 2 inches apart on prepared baking sheets. Flatten the top of each slightly. If desired, sprinkle each cookie with sanding sugar.
- Bake 10 to 12 minutes, or until the edges are lightly browed. (These cookies won’t brown too much, but they should appear set.)
- Cool on pans on wire racks for 5 minutes. Then, transfer the cookies to wire racks to cool completely.
Source: https://bakeorbreak.com/2018/08/lemon-coconut-sugar-cookies/
Morocco Bucket List: Spend a Night in the Sahara Desert
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This summer I got to spend a night in the Sahara Desert!!
When I was planning my trip to Morocco this summer, I obsessed over the itinerary. We only had 2 weeks, and I wanted create the ultimate Morocco itinerary — one where we could see and do as many fun things as possible in our 2 short weeks!
When I learned you could actually go to the Sahara Desert, I knew we absolutely had do it. How amazing would it be to seriously go to the most famous desert in the world??!
It was a totally unique and completely unforgettable experience. We took a sunset camel ride into the soft, sandy dunes of the Sahara Desert and spent the night in a luxury tent under the stars.
If you’re researching the best way to get to the Sahara Desert, you probably have the same concerns I did. Keep reading this post for our recommendations on how to have the best experience in the Sahara Desert.
First, I wanted to make sure our transportation into the desert would be safe and reliable. I also wanted to make sure our driver/guide would be trusthworthy. As two girls traveling alone, this was very important to us. And I wanted to make sure our vehicle would be air-conditioned and comfortable — it’s a long trip to the desert!
And second, since we’d actually be spending a night in the Sahara Desert, I wanted to make sure our accommodations would be as clean and comfortable as possible. There are many desert camps in the Sahara Desert, all ranging in style and budget, but I definitely wanted the best luxury camp in the Sahara Desert!
Our luxury tent in the Sahara Desert
After doing tons of research and reading reviews, we chose Top Desert for our 3-day tour to the Sahara Desert.
All of Top Desert’s tours are private, completely customized to your wishes, and offer the utmost luxury experience. They have amazing reviews on TripAdvisor (500 reviews, 5 star average) and they answered emails promptly.
Most of the tents have a king bed + twin bed — perfect for families!
We took a 3-day / 2-night tour with Top Desert to the Sahara Desert. They picked us up in Marrakesh and dropped us off in Fes. Since all of Top Desert tours are customizable, they will pick you up and drop you off anywhere you choose!
The luxury tents are equipped with a full bathroom including running water, western toilet, and shower!!
The Top Desert luxury camp in the Sahara Desert even has very good WiFi!!
Another important factor — Top Desert owns and operates its own luxury camp in the Sahara Desert, so you know the quality and service will be up to their standards.
Breakfast and dinner are included at the camp. The dinner was amazing. Our desert guides cooked a traditional meal on the barbecue for us. Seriously delicious.
Getting to the Sahara Desert
It’s a long way from Marrakesh to the Sahara Desert. It took 2 days to get there. But it’s a beautiful drive and we made lots of fun stops on the way! Take a look below at what all you’ll get to see on the drive to the desert.
We drove through the high Atlas Mountains of Morocco and through the Dades Valley. Dades Valley is also known as the “land of a thousand kasbahs” — kasbah means castle!
We visited one of the most beautiful kasbahs in this area, the Telouet Kasbah.
The Telouet Kasbah is a former palace built in the 1700s.
You can still see the remains of the colorful mosaics in the palace.
The palace is along the former caravan route that connected the Sahara Desert to Marrakesh.
We also visited the Aït Benhaddou Kasbah. Aït Benhaddou is an ancient village and was awarded UNESCO World Heritage status because of its well preserved example of Moroccan earthen clay architecture
Another fun stop — the Atlas Film Studios!
The Atlas Film Studios are known as the “Hollywood of Morocco“.
There are many film sets you can explore.
Maybe you recognize some? Many famous movies and TV shows have been filmed here, such as Gladiator, The Mummy, Game of Thrones, Cleopatra, The Passion of the Christ and more!!
Above is the Amridil Kasbah, a castle from the 1600s. A picture of the Amridil Kasbah is on Morocco’s 50 Dirham banknote! It’s also where the famous movies Lawrence of Arabia and Ali Baba and the Forty Thieves were filmed.
How crazy is this winding road in the Dades Gorge??
A literal oasis in the middle of the desert.
Beautiful turquoise blue river in the Todra Gorge.
We spent one night in Dades Valley on the way to the Sahara Desert at the Hotel Xaluca Dades. How beautiful is this room?! The room was included on our tour with Top Desert. Breakfast and dinner are also included at the hotel!
If you want an incredible experience in Morocco, I highly recommend Top Desert for the best luxury camp in the Sahara Desert.
Here is a link to the exact tour we did.
We took the 3-day / 2-night desert tour from Marrakesh to Fes.
But again, since all of Top Desert’s tours are private and completely customizable, you can start and finish where ever it is most convenient for you. You can also add more days and see even more of Morocco!
Source: http://www.kevinandamanda.com/luxury-camp-sahara-desert-morocco/
Amazing Vegan Lunch Ideas | Back-to-School Meals
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These amazing Vegan Lunch Ideas are sponsored by Thrive Market, my favorite website for purchasing non-perishable groceries and household goods. You can shop for thousands of the best-selling organic foods and natural products at 25-50% below traditional retail prices. Use my link to get 25% off your first purchase on Thrive.
It’s that time of year once again. Time to go back to school, and get back to work. Summer is over! I used to dread summer’s end, but as I get older I’ve come to appreciate the cooler temperatures and changing leaves more and more. I especially love this time of year because it represents a chance to start anew. I like to take a look at all the aspects of my life, including my diet, and recharge any goals I have before the end of the year. Now is a great time to start something new, or improve upon something old.
One way I like to refresh my diet is by bringing new life to my meal plan. I’m a creature of habit, and can find myself eating the same thing week after week for months before getting utterly bored. Can you relate? The end of summer is a great time to find a few new vegan lunch ideas. Lately I’ve really been digging the three recipes in this post: BBQ Jackfruit Bowl, hearty Zucchini Quinoa Burgers, and Beet & Sweet Potato Chips. They’re all easy to make, and pack up like a charm.
One way I’ve been refreshing my life this whole year has been to use as few disposable and non-compostable products as possible. For the last 5 or so years I have been composting all of our food scraps, and now that we live in Los Angeles and have our own compost bin, we’ve started composting all of our paper products as well. It’s so satisfying to watch scraps break down and turn to nutrient dense compost that we can use to nurture the soil and grow more plants. It’s a simple process, but it helps us keep hundreds of pounds of waste out of methane leaking landfills each year. By the way, most of the packaging materials from Thrive Market are compostable. Why can’t all online stores be like that?
Another great way to keep trash out of the landfill is to use reusable baggies, containers, and wraps for your food. I ordered an assortment of reusable plastic baggies from Thrive Market that I can use for packing up sandwiches and snacks, and I ordered a few larger ones for keeping food in the freezer. They’re just as convenient as the plastic bags we’re all used to, but far more eco-friendly. You can wash and reuse them for years and years without fear that they’ll fall apart or leach nasty chemicals into your food.
On Thrive Market I also ordered a 2-tier stainless steel tiffin carrier, which is the ultimate in eco-friendly reusable lunch containers. In America you might be one of the only people at school or the office with one of these lunch carriers, but tiffins are the norm in South Asia. They aren’t microwavable, but can keep your meal warm for hours. I love how seamlessly they snap together, and the handle on top makes them so easy to carry. Don’t miss the video below to see how I used all of my new eco-friendly containers from Thrive for these delicious vegan lunch ideas!
Click here to get 25% off your first purchase on Thrive.
Need more vegan lunch ideas? Try these:
• Buddha Bowl Meal Plan
• Back to School Lunch Ideas
• Back to School Snack Recipes
• Tofu Recipes
• Cheap Vegan Meal Plan (under $30/week)
BBQ Jackfruit Bowls | Amazing Vegan Lunch Ideas
When it comes to vegan lunch ideas you cannot go wrong with a balanced bowl. Prepare the ingredients on an off-day, and throw them together to make a balanced lunch any day of the week. Jackfruit has a texture similar to shredded chicken, and absorbs the flavor of whatever you cook it in. The one downside of jackfruit is that it is very low in calories and protein. If you want a bulkier more calorie rich meal, swap out the jackfruit for tempeh or tofu. Cooking instructions are pretty much the same!
Ingredients
- 2 packages of Upton's original jackfruit from Thrive Market, or 2 cans of green jackfruit in brine, shredded
- 1 cup vegan BBQ sauce
- 1 bunch kale, thinly chopped
- 1 package frozen corn
- 2 cups cooked brown rice
- red onion for garnish (optional)
Roasted sweet potato wedges
- 2 sweet potatoes, cut into wedges
- 1 tbsp (or less) grapeseed oil
Instructions
- Place the jackfruit and BBQ sauce in a sauce pan over medium heat. Stir well, cover, and cook for 20 minutes.
- While the jackfruit cooks you can steam or sauté the kale and corn. To steam the kale I placed a mesh strainer over the jackfruit and steamed it for 5 minutes while the jackfruit cooked below.
Roasted sweet potato wedges
- Preheat oven to 375°.
- Toss the sweet potatoes with oil, then spread evenly onto a baking sheet.
- Bake for 40-45 minutes, or until they're tender.
Assemble the bowl
- To assemble the bowl simply fill your tiffin carrier, bowl, or lunch container with a quarter of the BBQ jackfruit, kale, corn, brown rice, and sweet potatoes. Top with some thinly sliced red onion if you'd like.
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Zucchini Quinoa Burgers | Amazing Vegan Lunch Ideas
I love making vegan burgers. I probably make at least one variety a week. If I'm not having them as a burger with bread, I like to crumble them over massaged kale or crispy farmer's market lettuce. These zucchini quinoa burgers are a great source of fiber and complete protein (thanks to that quinoa). Definitely a favorite of my vegan lunch ideas. This recipe was adapted from the Zucchini Quinoa burgers by Gena Hamshaw for Food52.com
Ingredients
- 1 tablespoon grapeseed oil
- 1 clove garlic, minced
- ½ yellow or red onion, diced
- 1½ cups zucchini (2 zucchinis), grated on the largest holes of a box grater or through a food processor grater
- ½ cup toasted pumpkin seeds or toasted sunflower seeds (or nuts)
- 1 teaspoon paprika
- ¾ teaspoon sea salt, plus more to taste
- ½ teaspoon black pepper to taste
- 1½ cups cooked cannellini beans (1 can)
- 1 cup cooked quinoa (1/3 cup dry)
- 2 tablespoons dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ cup fresh dill or parsley, chopped
- toppings: tomato, cucumber, lettuce, burger or sandwich bread, red onion, and tahini dressing (recipe here).
Instructions
- Warm the oil in a large frying pan or skillet over medium heat.
- Add the garlic and onions, and sauté until onions are translucent and tender.
- Add the zucchini and continue to cook until tender, about 8 minutes. Remove from the heat.
- In a food processor grind the toasted paprika, pumpkin seeds, salt, and pepper until you have a grainy mixture.
- Add the cannellini beans, quinoa, mustard, lemon juice, and parsley to the food processor, and pulse to blend with the seed mixture. Blend until you have a thick paste.
- Pour the mixture into the pan with the cooked zucchini, and stir well.
- Allow the entire batter to cool completely. Once cool you can form it into patties.
- Form the batter into 8-12 burger patties.
- Bake the burgers at 375° for 35 minutes (flipping halfway through), or pan fry on each side for 5 minutes.
- Served burgers between burger or sandwich bread and topped with tahini dressing, sliced red onion, sliced tomato, sliced cucumber, and lettuce.
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Baked Beet & Sweet Potato Chips | Amazing Vegan Lunch Ideas
Total time
1 hour 10 mins
Everyone loves snacks, right? Well, I sure do. Especially crunchy and slightly sweet snacks like these Baked Beet & Sweet Potato Chips. Make them at home, rather than buying them at the store. You'll save money, and homemade chips are so much healthier! For best results cut the sweet potato and beets with a mandolin. Make sure to let the veggies sit in the oil and salt before placing on a baking sheet. This will help them release their liquid so they can crisp up even better.
Author: Jenné
Serves: 2-4
Ingredients
- 1 large sweet potato
- 1-2 beets
- 2 tablespoons oil
- ½-1 teaspoon sea salt
Instructions
- Thinly slice the sweet potatoes and beets into rounds using a mandolin.
- Place in a large mixing bowl, and coat in oil and salt. Toss and set aside for 20 minutes.
- Preheat the oven to 300°, and line at least 2 baking sheets with a silicon mat.
- Remove the veggies from the bowl, and lay them evenly onto the baking sheet. It's okay if they overlap a bit.
- Bake for 45-60 minutes until crispy.
- Remove from oven and allow them to cool completely before eating. As they cool they will crisp up even more!
- Store in a reusable plastic bag or air-tight container for 3-5 days.
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Source: http://sweetpotatosoul.com/2018/08/vegan-lunch-ideas.html
A Vibrant Beet Caviar
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I'm lucky to be the occasional recipient of Josey Baker experimentations. The other day Josey handed me a still-hot loaf of 100% einkorn bread - substantial, fragrant, a dark brown crumb with a craggy top-crust. It smelled like a great brewery - all malt, and grain, and warmth. And it begged to be treated right. 
The first question to come to mind was slicing strategy...the consensus was: 1) Allow the bread to cool completely. 2) With this loaf - not too thick, not too thin. Not to digress too much, but when it comes to toast, the thickness or thinness of the slice is key. Some breads lend themselves to a thick slab - Blue Bottle Cafe (in downtown San Francisco) cooks an egg-in-the hole of Acme's pain de mie. Perfect. There are other breads I like thinly sliced and extra-toasted - Josey's rye comes to mind, also Anna's Daughters' Rye - a beautifully distinctive local bread. Once this was sorted, Josey got on with his afternoon, and I started thinking about what I'd eventually put on the bread.
Silvena Rowe's book had been in my bag for a few days, I was reading it when I was on the bus, or waiting on a coffee. So I started paging through, and settled on a beet spread I knew would be beautiful - the sweet earthiness of the roasted beets accented with toasted walnuts, chives, dates, a bit of booziness, and a swirl of creme fraiche.
Silvena has written a couple of other books I have in my library - I suspect a good number of you might find them inspiring as well. I first purchased Purple Citrus and Sweet Perfume: Cuisine of the Eastern Mediterranean, and then Orient Express: Fast Food from the Eastern Mediterranean.
The beet caviar was a nice accompaniment to the einkorn, and I imagine it would be brilliant as a spread or dollop on just about anything - from toasted pita, to a harvest soup. A swirl would be nice in risotto, or as part of a mezze spread. Enjoy!
A Vibrant Beet Caviar
If you have bourbon or vodka on hand, you can use one of those in place of the cognac.
Ingredients
- 4 medium beets, washed and trimmed
- 5 plump dates, pitted and chopped
- 2 tablespoons cognac (bourbon, or vodka)
- 4 garlic cloves, peeled and smashed
- 2 tablespoons lemon juice, plus more to taste
- 1/2 cup chopped toasted walnuts
- 3/4 teaspoon fine grain sea salt
- 3 tablespoons creme fraiche, plain yogurt, or sour cream
- lots of freshly chopped chives
Instructions
- Preheat the oven to 400F with a rack in the center. Puncture the beets with a fork a few times, and roast for an hour, or until the beets are completely tender when you test by cutting into the center with a knife.
- In the meantime, gently heat the cognac in a small saucepan. Place the dates in a glass bowl, and, when just hot, pour the alcohol over the dates. Jostle around a bit, and soak for at least 10 minutes.
- When the beets are cooked and cool enough to peel, remove the skins and chop into cubes. Place in a food processor with the dates, cognac, and garlic. Puree until the texture is to your liking - I left a bit of texture here, but you can go smoother if you prefer.
- Transfer to a serving bowl before adding the lemon juice, walnuts, and salt. Taste, and adjust the seasoning if needed. Serve swirled with the creme fraiche, and finished with chives.
Notes
Serves 6.
Adapted from The Eastern and Central European Kitchen: Contemporary and Classic recipes by Silvena Rowe (2007).
Serves
6
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
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Source: https://www.101cookbooks.com/beet-caviar-recipe/
Sour Patch Kids are coming for Peeps with new marshmallows this Easter
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Peeps practically own the candy aisle in the spring, but it looks like another sugar-dusted marshmallow could make its way to Easter baskets this season. So we all know Sour Patch Kids — the sour-then-sweet person-shaped candy — but this year, the brand is going beyond gummies with new marshmallows in redberry, lime, blue raspberry and orange flavors.
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“More proof that Easter candy = the greatest candy,” said @junkbanter, who posted a photo of the new treat to Instagram. “These are already the best marshmallows I’ve ever had and I haven’t even had them yet. The hottest find in Walmart’s Easter aisle. Chubby Bunny is about to get WEIRD.”
That’s right, Sour Patch Kids Marshmallows are exclusive to Walmart, so you won’t find them at any other retailer. People are super stoked though. In the comment section of @junkbanter’s post, most people are like “say whatttt” and “omg!!!” and “yummmmm.” Not a ton of folks have actually tried them yet, but we found one radio show host who has.
With a puckered face, Minnesotan Nick Tuckner took to YouTube to confirm our assumptions: These things taste just like Sour Patch Kids. He said they kind of look like Circus Peanuts, and he compared the red one to red Kool-Aid, the green one to lime Jell-O and the blue one to Pixy Stix. He made no comment about the orange one. All in all, Tuckner rates the new marshmallows a five out of 10. Will this new candy make its way to your basket on April 21? Will you put them in your microwave and watch them explode? Or will they burn out and fade away like these discontinued snack foods?
Source: https://www.thedailymeal.com/eat/sour-patch-kids-marshmallows/022219
When Your Diet is Perfect. . . and You’re Still Not Better
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It can be incredibly frustrating.
Your practitioner commands you to eliminate a whole list of foods from your diet so that you can improve your digestion, symptoms, and overall health.
It sounds nearly impossible–you mean, you want me to take out gluten? But what about bread? Bagels? Cereal? Pasta? PIZZA???.
Or it could be dairy (Milk? Cheese?? ICE CREAM????).
Possibly sugar (But how will I sweeten my coffee? Or eat chocolate? Or yogurt? Or–what’s that? Sugar is in healthy granola bars? And my favorite soy sauce? And salad dressings? And spaghetti sauce?? And canned soups?? And my deli meats??? And McDonald’s FRENCH FRIES???? And on. . . .).
You might even be told to cut out eggs, corn, nuts, soy, citrus fruits, shellfish–or any number of other common (or uncommon) allergens.
It’s tough, but you agree to do it. After all, your health is paramount, right?
So you follow the diet perfectly. You pine for your “regular” foods, but you stick with it. . . and then. . .
Nothing.
Your symptoms don’t resolve. You still feel like a wet dishrag that’s been sitting on the counter overnight. You’re fatigued, foggy-brained, bloated, in pain–and pretty ticked off.
So what’s going on? Is it possible to stick to your restricted diet 100%–and still not get better?
You betcha.
In today’s video, I talk about some of the other factors to consider if you’ve been following a restricted diet for health, but still not seeing the results you’d like.
Question: What other factors do you think might be playing (or have played) a role in your own recovery? Share in the comments so others can think about (and address) those, too!
Highlights:
- How my opinion about “cheating” on your diet has changed over the years
- What to consider besides food
- Things you consume that could be causing symptoms
- Potential red flag with B vitamins
- Which factor caused my own symptoms to flare this summer
- Why you can’t take this out of your food no matter what diet you follow
Resources:
Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.
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Source: https://www.rickiheller.com/2018/09/when-your-diet-is-perfect-and-youre-still-not-better/
