Tuesday, September 30, 2014

Pastry Baked Brie

It's the last day of September. It's already the last day of September. The good news is that the best time of the year is quickly approaching; my three favorite holidays of the year are Halloween, Thanksgiving, and Christmas. The bad news is that I keep getting older and I have two horizontal wrinkles that form across my forehead when I raise my eyebrows. Last year there was only one. Two years ago there were zero. This means that my skin is progressively getting looser. It sucks. A word to you young gals out there, start the anti-aging products early and you won't be as depressed as I am right now. Oh, and sleep on your back.

Aging also means a less snappy metabolism so I can't eat as much as I'd like anymore. But, because I'm a "grown up" I can make my own decisions and eat whatever I want. I mean, I could eat ice cream for breakfast and no one (except my mirror) would yell at me. And now that swimsuit season has passed, I feel less guilty eating all the bad-for-your-waistline comfort foods. I also feel less guilty posting them. Actually, in about two weeks, I'm heading to Turks and Caicos for a little holiday so I do have some swimsuit season left before 2014 ends. But eff it. Let's talk about this carbo-wrapped cheese monster!
Ingredients [serves 4 to 6]:
8 oz. brie round
1 sheet puff pastry
2 tablespoons apricot jam or raspberry jam
+ apple slices
+ peach slices
+ figs
+ carrot sticks
+ water crackers
+ whatever dippers you want

Monday, September 29, 2014


I'm not a fan of drama. I'm pretty introverted and low-key so I mostly enjoy keeping to myself and I prefer to limit my interaction with people. I'm v. selective about who I spend my time with because I consider my time to be quite valuable and I always want to enjoy myself and I want to be happy.

I had a little bit of drama in my life recently though. On this particular morning, I was feeling extra bummed so I wanted to reward myself with a little treat. I had just made a batch of vanilla bean ice cream so I grabbed a few scoops and made myself a decadent milkshake. I know it's getting colder these days, but who can say no to a milkshake? Not I. Although, to be fair, we've been having a bit of a warm streak these days so it's totally appropriate right now.
Ingredients [for one]:
1/2 pint ice cream
1/4 to 1/2 cup milk
+ chocolate sauce
+ whipped cream
+ rainbow sprinkles
+ berries

Friday, September 26, 2014

Avocado & Arugula Pesto Spaghetti

I am a humongous fan of pasta because pasta has turned me humongous. Okay, so I'm not literally humongous, at least not by my own standards, but I can certainly blame pasta for the "bonus" weight I carry. I could eat pasta completely plain with just a knob of butter, that's how much I love it. But more often than not, I mix the pasta in with something else: red sauce, green sauce, meat sauce, cheese sauce, grilled vegetables, sausage, fresh vegetables. The list can go on for pages.

Well, I've got another preparation to add to that neverending list. It's kind of an atypical recipe, something you might not have considered but I think that's part of the charm. It's got mashed up avocados in it, which are so good for your hair and nails and skin since it's full of vitamins (B, C, E, and K) and has more potassium than bananas. And it has lots of peppery arugula, which is hydrating (also makes it good for your hair and nails and skin) and rich in iron and copper and fiber and vitamins A, C, and K and folic acid. It's just a health bomb, despite the fact that it's also a big bowl of pasta. It's a beauty-enhancing dish.
Ingredients [serves 4 to 6]:
1 lb. spaghetti (one box; or you can use whatever pasta you like)
2 cups baby arugula, loosely packed
1/4 cup grated parmesan
2 to 4 cloves garlic (depends on how much garlic flavor you like)
1/4 to 1/3 cup olive oil
1 teaspoon salt
1 ripe avocado
1 tablespoon lime juice (1/2 of a juicy lime)
2 tablespoons lemon juice (1/2 of a juicy lemon)
1 burrata ball
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