Travel Eats

Entries in healthy (12)


Summertime, time for a snack and a drink

                      Mise en place: French for "get your sh!t together"

Once you have your ingredients ready, you are minutes away from eating fresh summer rolls. Sophie was truly fascinated by the rice paper wrappers as they changed from a "plasticky" disc into a translucent, soft wrapper.  Not fascinated enough to allow me to put shrimp in them unfortunately.

This stack of summer rolls took us less than 30 minutes to make.  Keep wrapped tightly and you can bring some for lunch the next day.

See through!  Bibb lettuce, sliced scallions, cilantro, cucumber, bell pepper, carrots--you can also use some cooked rice noodles as filling.  We skipped them because we were saving room for a giant slab of grapefruit tiramisu. 

Serve with sweet chili dipping sauce.  If you are wondering what that beautiful pink drink in the background is, here is the recipe:

Grapefruit Campari Sparkler

1-2oz grapefruit syrup (find recipe in grapefruit tiramisu post)--adjust for how sweet you want your drink

1 oz Campari

Soda water

Fill tall glass with ice and pour syrup and Campari over.  Top with soda water, stir.


A Lighter Shade of Meal


I love "Plenty" for it's unique vegetable preparations.  Left to my own devices I likely would have pureed this butternut squash down into a boring soup.  Maddy would have made squash ravioli.  After a relatively busy day in clinic, ravioli wasn't happening in Chez Lee.

Modified slightly from his recipe

Butternut squash with sweet spices, lime and (no green chile--I omitted)

2 limes (or 4-5 Key limes): slice skin off

sea salt

4 TBS olive oil

1 medium butternut squash (or two lb. cubed from Costco like I used)-sliced in half, seeded and sliced into 1/2" slices

2 TBS cardamom pods (I had these because a friend sent from Kuwait--you could use ground cardomom--about 2 tsp worth)

1 tsp ground allspice

1 cup yogurt (plain)

1/4 cup tahini

2/3 cup cilantro leaves

Slice limes into quarters and then into thin slices.  Mix with a pinch of salt and 1 TBS olive oil.  If you are using pods--mortar and pestle til open, remove pods and grind seeds to rough powder. Mix spices and remaining olive oil and toss with squash, sprinkle with salt.  Roast in 400F oven til tender.  Cool to room temp.

Mix yogurt and tahini, adding water to make it pourable if necessary. Toss with squash.  Mix in limes, and top with chopped cilantro.

 A great butternut squash dish that somehow doesn't wind up tasting like it belongs on the dessert table.


Sometimes You Feel Like A Nut

     Cute candy cups I got in Korea.  Boy do I miss the packaging district..... 

Inspired by my friend Jessica's recent blog post re: spicy almond fudge babies, I modified her recipe only slightly by adding coconut butter from Shutterbean--another favorite food blogger of mine.  I am also hoping they help me avoid the candy jar at work.

Almond Joy Ballz

1 1/2 cups pitted dates

1 1/2 cup sliced almonds

4 TBS cocoa powder

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp chipotle powder

4 TBS almond butter

4 TBS coconut butter (see recipe linked above)

Place all in food processor and combine until it looks like chocolate gravel.

Press into ballz.  I used the candy liners to prevent them from sticking to each other. 

  Sophie remarked, "You can really taste all the flavors."  The chipotle adds just a whisper of heat, and the chocolate flavor is pretty subtle.  I am wondering how they would taste substituting another moist dried fruit like apricots and using orange extract and pistachios.  To be continued......


Great Balls of Fiber

If you haven't been to the website, spend a minute/2-3 hours there and see what they have to offer--searchable recipe index, contests for home cooks, a cookbook contest and much, much more.  I was attracted by this meatless "meatball" recipe.  Primarily because it called for cooked quinoa and I had a bunch of that stuff laying around, but also because it called for cauliflower.

                                               Hello, beautiful! 

As a bonus, it gave me the opportunity to use my new ice cream/meatball scoop....

                               Perfect balls.  Every time.

If you have a New Year's resolution to eat a bit healthier or just want a colon that is clean as a whistle, this recipe is for you.  The meatless balls are a lot like falafel but without the frying.

Their crispy exterior is the result of baking at 350F for about 30 minutes.  The insides remain tender and fluffy.  The cauliflower is poached in some broth with spinach and pureed last minute with some lemon juice to form the soup base.  The only substitution I made was using mizithra instead of feta to top the dish--you could omit the cheese/use vegetable broth/egg replacer and the dish would be vegan.

 Sophie enjoyed this even after realizing it contained beans.  Two thumbs up!


Carrot Cookies

Sophie: "I didn't know cookies could be healthy and taste good at the same time."  They can if you get the recipe from Heidi Swanson's blog 101 Cookbooks .  Since we are getting healthy here, we are back on the juice.  After juicing a bunch of carrots this morning I was left with a metric ton of carrot pulp.  It is still pretty moist and very finely grated--perfect for carrot cakes/breads/cookies.  

Carrot Cookies

1 cup whole wheat pastry flour (Heidi says you can sub all-purpose, I used a mix of whole wheat pastry flour and barley flour because that's how I roll)

1 cup rolled oats

1 cup grated carrots

2/3 cup chopped walnuts

1 tsp baking powder

1/2 tsp fine sea salt

1 tsp grated fresh ginger (I subbed a tablespoon of grated orange zest)

1/2 cup real maple syrup

1/2 cup coconut oil, warmed til liquid

Mix oats, flour, salt and baking powder in a bowl.  Add carrots and nuts.  In another bowl mix syrup, zest (or ginger) and oil.  Combine.  Drop by tablespoons on a parchment lined baking sheet.  I used the non-stick foil.  Bake at 375F for 10-15 minutes or until lightly browned on top.

These cookies don't spread much.  This made about 2.5 dozen which I will bring in to work because even though they are healthy this effect is likely lost after the 4th cookie.  That's my bike on the trainer in the background.  I ride it while I watch Top Chef because I like to suffer on more than one level at a time.