Tag Archives: Clean Eating

Deconstructed Sushi Bowl with Cauliflower Rice [Paleo, Gluten Free]

deconstructed-sushi-bowls | almost getting it together

I’ve probably sat here for a combined hour staring at this blank screen. I’ve written a first sentence and deleted it over and over. I just can’t think of anything really life changing to say about sushi. It’s not new to anyone. It borders on being basic if you’re not careful (RIP Pink Zebra pop-up). But truly great sushi is really, really amazing. Actually, in SF I’ve seen uni (sea urchin) avocado toast on two different menus now – and I’m really regretting not getting it at Gather in Berkeley. (It was bomb.com at Huxley if you’re wondering – also I had just ran 13 miles, so there’s that.)

deconstructed-sushi-bowls | almost getting it together

Note: This photo is sans nori because I forgot and ate all the ingredients by the time I was going to reshoot.

So what did I do? Totally bastardized sushi by taking out the key component (after the fish, of course), rice, and making it out of cauliflower. Did you know a lot of really great sushi is because of the sushi rice? I think in sushi chef school they spend like a year learning how to make rice.

deconstructed-sushi-bowls | almost getting it together

Still learning to plate food attractively.

Clearly I’m at a loss for words for what to say so I give up… just make this deconstructed sushi bowl with cauliflower rice. I promise it’s delicious beyond words.

deconstructed-sushi-bowls | almost getting it together

Deconstructed Sushi Bowl with Cauliflower Rice

5.0 from 1 reviews
Deconstructed Sushi Bowl with Cauliflower Rice [Paleo, Gluten Free]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Japanese, Paleo, Gluten Free
Serves: 4 bowls
Ingredients
Deconstructed Sushi Bowls
  • 2 heads cauliflower, riced (about 8 cups)
  • 2 cups shelled edamame
  • 2 cups roasted sweet potato
  • 2 large cucumbers, spiralized with blade B
  • 8 oz smoked salmon
  • 1 avocado
  • 8 sheets nori
  • 1 tbsp toasted sesame seeds
  • 1 tbsp rice wine
Sauce
  • ½ cup tamari
  • 2 tbsp rice wine vinegar
  • 1 tbsp chopped garlic
  • 1 tbsp crushed ginger
  • 2 tsp honey
  • 2 tsp sesame oil
  • 2 tsp Sriarcha
  • 1 tsp crushed red pepper flakes
Instructions
  1. Preheat oven to 425 degrees.
  2. Clean and slice sweet potatoes into rounds.
  3. Place rounds on a Slipat or lined baking sheet and bake for 30 minutes or until they begin to brown, flipping once half way through.
  4. Mix all sauce ingredients in a small bowl and set to the side.
  5. Spiralize cucumbers (or chop into thin shreds) with blade B, then cut to make into smaller noodles.
  6. Place cucumber strands in a strainer lined with paper towels and sprinkle salt over them. Let sit for around 30 minutes to lose some of their water.
  7. Chop cauliflower into florets and place in batches in food processor. Run until cauliflower is rice-sized. Repeat until all cauliflower has been riced.
  8. Heat a wok on high heat. Spray with coconut oil and add rice, stirring until it begins to brown and soften, about 7-8 minutes.
  9. Add rice wine to cauliflower rice and let cool.
  10. Once cucumbers have drained, place in a medium sized bowl and pour half the sauce over the cucumbers. Stir well.
  11. Construct your sushi bowls. Place two cups of cooled cauliflower rice, ½ cup edamame, ½ cup sweet potato, ¼ of the cucumbers, 2 oz smoked salmon, ¼ avocado, 2 sheets nori (cut or torn apart) and 1 tsp sesame seeds. Drizzle over sauce and serve.
Nutrition Information
Serving size: 1 bowl Calories: 374 Fat: 14 g Carbohydrates: 37 g Protein: 35 g

Chat with me:
What is your favorite type of sushi? Have you ever had a sushi bowl? Do you hate places that try so hard to be cool?

Now Trending – Best Links Week of 8.3

Photo credit: 1 / 2 / 3 / 4

Remember last week when I said nothing interesting happened to me that week? I forgot that I SAW A COYOTE. In the city! Chrissy and I were hiking (loose term) after work in Mt. Sutro Nature Reserve and a coyote crossed the path in front of us. He was kind of cute but I was mostly terrified. Like… what do I do if I see a coyote? According to my immediate Google search, he was more scared of me than I was scared of him.

This weekend is another jam-packed one. Long run Saturday, stand-up paddle boarding and East Bay adventures planned, brunch on Sunday, hopefully getting my brows/nails done before heading to Vancouver for Seawheeze (!!!) next weekend, maybe another hike… and it’s Outside Lands! I’m tempted to go on Sunday with a friend who asked but… festivals. I might have out-aged that situation.

I was too busy double-working out all week (NTC workouts on the Marina Green while tourists comment “I just love San Francisco, everyone is working out all the time” and SoulCycle) in the evenings to do much blog writing/reading, but here are the best links I found this week!

Travel
Looking for a small town US vacation this year? Maybe try one of the 20 Best Small Towns to Visit in 2015.

I want to visit Boon Hotel + Spa, and Guerneville in general, soon. Stop being so perfect, Northern California.

15 Good Travel Habits – I think I follow most of these. Still working on getting everywhere early… and carrying extra copies of my passport and ID because I got lazy and cocky and stopped doing that.

Lifestyle
I get the Sunday Blues pretty hard sometimes but these Tips to Make Monday Suck Less are definitely helpful.

Google is going to start telling you how long wait lines at restaurants are… which in SF is at least two hours, unless it’s 11 PM and then it’s one.

I meant to bring this up weeks ago, but did you know there’s about to be a musical version of The OC? That show totally influenced my high school style and lifelong musical taste. Anything Marisa Cooper wore I had to buy.

Health and Fitness
Too busy to stretch? Now you can go to a class for that. There’s a Stretch Lab in LA now… but I would totally go if there was one in SF.

Pumps & Iron’s workouts always kill me so I’m excited to try her Kettlebell Superset Pyramid Workout.

Food
I knew I liked Kylie from Immeatthat but I’m basic-ally (pun intended) obsessed after she made this Basic Bitch Salad with Rose Dressing.

Don’t throw away those corn husks! You can do things like bake fish or make tamales or cook sticky rice in them.

Watch 13 Sandwiches From Around the World be assembled. Some look amazing (choripan) and most others look awful with the exception of Croque Monsieur, bahn mi and PB&J.

Your favorite food combination might tell what kind of friend you are. Once again, how am I supposed to choose? I guess I’m avocado toast?

Chat with me:
What does your favorite food combo tell about what kind of friend you are? What’s the most basic thing you love? What TV show influenced your life?

Now Trending – Best Links Week of 7.27

Photo credit: 1 / 2 / 3 

I don’t have any fun stories for you this week like living through an earthquake. Since I’ll just sit here trying to be funny for 30 minutes, I’ll spare you and just give you the best links I found this week.

Travel
I want to visit NYC just to eat at these restaurants featuring food from far off places like Tibet, Venezuela and Sri Lanka.

I’m not the “all-inclusive resort” type… but these all-inclusive luxury resorts that are affordable (they’re making that term very liberal) look pretty awesome – especially the one in Utah.

Marisa from Uproot From Oregon’s Glacier National Park To Do List makes me want to pack my bags for Montana even faster than I typically want to pack my bags for Montana.

Lifestyle
I hadn’t heard of a cooking club until this article from The Kitchn… and now I want to start my own. SF friends, who is going to join?

Being an adult is hard. You have to do things like pay rent and do your own laundry and clean out your fridge. These tips for keeping a home are really great (and I follow most of them!).

Do you think you’re a rational person? I don’t think that I am and this test tells me I’m definitely not.

Running and Fitness
I’m a huge fan of Runner’s Connect podcast, Run to the Top. I’ve been listening to Podcasts all week running slow, stiff recovery miles. I mentioned earlier this week I’m trying to lose weight right now and these eight nutrition tips for runners are great.

A collection of awesome running tweets. Fun fact: before I

Food
These Protein Waffle Ice Cream Sandwiches from the Vega team definitely have to happen soon. I’m thinking this weekend?

Despite realizing my diet is basically 40% fat (a little high), I still refuse to ever give up nut butter. Here are 12 Awesome Homemade Nut Butters I rounded-up for Brit + Co.

Here’s what your favorite ice cream flavor says about you. Mine depends on the day but I guess if someone told me I could only have one flavor the rest of my life… maybe mint chocolate chip?

Let’s keep the ice cream theme going today since summer (for everyone not in California) is almost over. Here’s ice cream and wine pairings you should try.

Chat with me:
What does your favorite ice cream flavor say about you? Do you keep your home clean and tidy? What’s the most interesting regional food you’ve eaten?

Now Trending – Best Links Week of 7.20

Photo credit: 1 / 2 / 3 / 4

I experienced my first earthquake in SF this week (not my first earthquake – that one happened at my old office in Pittsburgh about four years ago when I thought it was a train). About 2:30 on Tuesday morning I woke up to a loud bang and my bed was shaking to the left and right. I laid there calmly and thought, “hmm, must be an earthquake”. Once it was over, I pulled out my phone to text my friend Chrissy who lives a few blocks away from me to see if she felt it. She hadn’t, but Twitter quickly confirmed there was a 4.-something magnitude quake in East Bay.

So that was the excitement for my week. Also this week in being a real-life SF resident, I ate some delicious hand-pulled noodles at Terra Cotta Warrior and rode MUNI there, took a free SoulCycle class thanks to my job and then walked the two-miles to my office because it’s 60 degrees here and not 90 degrees with 100% humidity like the city I left. I have a jam-packed weekend, including running the second half of the SF Marathon on Sunday.

Since I had such an eventful week, I didn’t do a ton of surfing the internet but here are the best links I found to share with you!

Travel
Would you guess that the most pizza Instagrams aren’t in Italy but rather NYC? Or that poutine is really only Instagrammed in Canada (I would guess that one). Love seeing where the Food Capitals of Instagram are, broken down by food. (SF can only boast burrito photos, go figure).

Today in “East Bay Travel”, we explore Berkeley, where I want to go just to eat at Cheeseboard Collective.

Lifestyle
I love this article with Crishon Lampley, the professional vintner of Love Cork Screw. I think doing something with wine as a career would be an absolute dream.

According to this article, there are three types of restaurants – fine dining, hole-in-the-wall ethnic places and… bistros. If you skip one of those, you’re likely to never have an average or sub-par meal again.

If you haven’t figured it out yet, I’m an only child. There’s lots of studies on us unicorns of the family. I really like this one by Vice, “Does Being an Only Child F**k You Up“, because I really relate to a lot of the character traits attributed to only children – we push ourselves very hard, value alone time, privacy and possessions and sometimes have intimacy issues with more than one or two close people.

Food
I don’t think I’ve ever eaten rutabaga, or at least not prepared it on my own… but now I’m going to have to pick one up to make Lindsay’s BBQ Baked Rutabaga Chips.

I have a bad habit of using the same flavor combinations for everything (hint: it’s probably dijon mustard, vinegar and maybe some herbs). This infographic of base + pairing + flavor enhancer = quick meal idea by The Greatist is awesome – and you probably have most of these in your fridge or pantry.

This Sea Salt & Honey No-Churn Ice Cream looks right up my alley. Then again, I haven’t ever met an ice cream I haven’t liked.

I’ve been back on the acai-additction train lately… so of course I rounded up The Best Acai Bowl Recipes for Summer for Brit + Co.

Chat with me:
Have you ever experienced an earthquake? Are you an only child – do you think it messes with a person? Do you love acai bowls? What are you up to this weekend?

Blueberry Lemon Lavender Scones [Gluten Free]

Blueberry Lemon Lavender Scones [Gluten Free] | Almost Getting it Together

Sunday before 10 a.m. I had put away my laundry, emptied the dishwasher, made cashew butter, went to SoulCycle, baked these scones and was getting ready to head out the door to get my nails done. To say I am most productive in the morning is the understatement of the year.

Blueberry Lemon Lavender Scones [Gluten Free] | Almost Getting it Together

Scone game on point.

I had been craving scones for months. I’m not a big “buy a baked good” person because unless it’s really good and really worth it, there’s a chance it could be totally lackluster and just not worth the calories and carbs. Those scones sitting in the case at Starbucks? Ew.

Then there’s the whole ingredient list of scones… lots of butter. Lots of wheat flour. Lots of sugar. As delicious as those things are, they don’t necessarily make you feel good afterwards. I wanted to make a gluten free version then seriously lighten it up without losing taste.

This month’s Recipe Redux theme was fresh produce. I didn’t have a ton in my fridge (for once) because I’ve been traveling/socializing so much so I haven’t really been cooking quite as much. I did have a huge thing of blueberries that were begging to be baked into something. I started with a cup of blueberries then realized I wanted these to be really filled with blueberries and added another half cup – good choice.

Blueberry Lemon Lavender Scones [Gluten Free] | Almost Getting it Together

Perfect for summer brunch – Blueberry Lemon Lavender Scones

The lemon really brings out the blueberry flavor, too. And isn’t anything involving lavender just… fun? If you aren’t gluten free, regular flour should work. I used Davida’s Gluten Free Flour Blend recipe from her e-cookbook and these turned out perfectly

Blueberry Lemon Lavender Scones [Gluten Free] | Almost Getting it Together

Blueberry Lemon Lavender Scones [Gluten Free]


5.0 from 2 reviews
Blueberry Lemon Lavender Scones [Gluten Free]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 8 scones
Ingredients
  • 2¾ cups gluten free flour blend
  • 1½ cup fresh blueberries
  • ½ cup unsweetened almond milk
  • 1 egg
  • ¼ almond milk
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tbsp dried lavender
  • 1 tbsp vanilla extract
  • zest from ½ lemon
  • juice from ½ lemon (about 1 tbsp)
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, mix flour, baking powder, lavender, cinnamon and salt.
  4. In a small bowl, mix together almond milk, egg, maple syrup, coconut oil, vanilla extract, lemon zest and lemon juice until will combined.
  5. Make a well in the dry ingredients and pour in wet ingredients. Mix until just combined.
  6. Your mixture should still be dough-like. If it isn't, add in more flour a tablespoon at a time until a doughy consistency is reached.
  7. Fold in blueberries.
  8. With wet hands, take dough and form into a ball. Place on parchment paper and flatten into a large disk.
  9. With a large knife, cut the disk into half, then into quarters then into eighths.
  10. Bake for 25-30 minutes or until tops of cones begin to brown.
  11. Let cool fully then break apart on cut lines.
  12. Keep in an airtight container for up to one week.
Nutrition Information
Serving size: 1 scone Calories: 212 Fat: 6 g Saturated fat: 3 g Carbohydrates: 38 g Sugar: 7 g Sodium: 422 mg Fiber: 5 g Protein: 5 g

Looking for more summer produce recipes? Check out the rest of this month’s Recipe Redux Challenge entries below.

Chat with me:
Are you a morning person? When are you most productive? What is your favorite type of baked good?

Homemade Strawberry Almond Milk [Vegan, Gluten Free, Paleo]

homemade strawberry almond milk with purely elizabeth muesli

I am 100% predictable. I try to not be predictable (as seen by my ‘go to Mexico and tell my family and like three people’ stunt) but I have a lot of personality traits that as much as I try to change, I just can’t improve on them.

Examples include:

  • Breaking 3 Pyrex bowls while cooking dinner with my friend Sam because I don’t have my shelves properly organized and then breaking a jar two weeks later because I still don’t have things organized (Side note: I am f****d if there is an earthquake, excuse my French).
  • Constantly forgetting my wallet.
  • I’m always late, typically by 15 minutes.
  • Buying a nut milk bag to make nut milk but forgetting to use it.

The last one is what happened with the first time I made this recipe. Luckily the second time I wasn’t so irresponsible.

homemade strawberry almond milk with purely elizabeth muesli

Homemade almond milk – not as scary to make as it sounds!

I recommend you half the recipe if you live alone and aren’t going to go through 10 cups of almond milk in a week. I was literally just trying to make every recipe that included almond milk ever – a lot of Vegan Banana and Blueberry Breakfast Parfaits and chia puddings and an entire box of Purely Elizabeth Muesli. Which I highly suggest making with this Homemade Strawberry Almond Milk.

homemade strawberry almond milk with purely elizabeth muesli

The best breakfast for hot summer days.

This is the first time I ever had muesli to my knowledge and where the hell have I been my whole life? It’s basically kind of like overnight oats but minus chia seeds and with less liquid? Anyway, I threw mine on top of some Greek Yogurt because I’m basically all about adding protein to every meal possible and topped with some more Homemade Strawberry Almond Milk and some unsweetened carob chips because strawberries + chocolate = love.

homemade strawberry almond milk with purely elizabeth muesli

Homemade Strawberry Almond Milk with Purely Elizabeth Muesli

4.7 from 3 reviews
Homemade Strawberry Almond Milk [Vegan, Gluten Free, Paleo]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Beverage
Cuisine: Gluten Free, Paleo, Vegan
Serves: 10 cups
Ingredients
  • 2 cups almonds, soaked overnight
  • 6 cups filtered water
  • 2 cups sliced strawberries
  • 1 cup dates
  • 1 tbsp vanilla extract
Instructions
  1. Place all ingredients in a high power blender and blend on the highest setting until no particles remain.
  2. Place nut milk bag over a large bowl or contained and strain mixture.
  3. Store homemade strawberry almond milk in refrigerator for up to one week.

If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

My friends at Purely Elizabeth sent me some of their new muesli to try but all opinions are my own.

Chat with me:
What personality traits of yours do you wish you could change? How do you top your muesli? Have you ever made homemade nut milk?

Baked Pesto Tuna Burgers [Gluten Free]

Bumblebee Tuna Burgers [Gluten Free]

Last week was a week. I don’t know why I was on the verge of a nervous break down basically all week. I had a lot on my plate and felt pressed for time which always revs up my anxiety.

On Thursday I was supposed to go to the last session of this photography course I have been taking through San Francisco Parks and Recreation. A friend at work told me about “Getting to Know Your DSLR” and I thought I would really learn a lot but the teacher was, to be blunt, pretty awful. I did learn a few good things but the thought of sitting in a room for three hours when I had so much more I could accomplish just stressed me out. There are a lot of good photography resources on the Internet (e-courses, websites, Youtube videos and more) that I need to dedicate the time to learning – but at least I’ll be on my own schedule.

Maybe classes just aren’t for me, which is something I often think about when thinking about getting my MBA. I was terrible at going to class in college. Classes with mandatory attendance policies (most of them) were the bane of my existence. Our time is really precious and sometimes when you’re feeling stressed and have other things you should – or want – to do, you should cut out what isn’t serving you (I tried to tell my father that and he segued into “so I shouldn’t have to give you money for things”… like where does that fit into anywhere?).

Bumblebee Tuna Burgers [Gluten Free]

Save a little time this week by making these tuna burgers in advance!

SO ABOUT THESE TUNA BURGERS. These were a “use up the fridge” recipe before I left for Big Sur/San Luis Obispo last week. I came home to a really good mail day a couple weeks ago which included a box of tuna from Bumble Bee.

I couldn’t decide what to do with the tuna – healthy tuna salad with mustard? Baked tuna and rice cups? The possibilities with a can of tuna are kind of endless. It’s a really great pantry staple people – myself included – forget about. Americans don’t eat enough seafood (with the exception of me, who comes home drunk and eats cold mahi mahi out of the fridge) and it’s so healthy, especially tuna. It’s low fat compared to some of it’s delicious, Mercury-prone friends and basically just a lot of protein (yay!). I try to keep a couple cans on hand at all times.

I made these over the weekend and had them plain, in salads and of course, slathered in mustard with some tomatoes and cheese for dinner of the course of the week. You can sub out the sorghum for any other cooked grain you have on hand – quinoa or rice would work great, too.

Bumblebee Tuna Burgers [Gluten Free]

Baked Pesto Tuna Burgers [Gluten Free]


5.0 from 2 reviews
Baked Pesto Tuna Burgers [Gluten Free]
 
Prep time
Cook time
Total time
 
Entree Cuisine: Gluten Free Author: Cassie Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Serves: 4 tuna burgers
Author:
Recipe type: Entree
Cuisine: Gluten Free
Serves: 4 burgers
Ingredients
  • 2 cans Bumble Bee® Solid White Albacore Tuna in Water, drained
  • 1 egg
  • ½ cup cooked sorghum
  • 2 tbsp pesto (I used my arugula pesto)
  • 1 tbsp chopped garlic
  • ¼ tsp lemon pepper
  • ¼ tsp pink himalayan sea salt
  • ¼ tsp red pepper flakes
Instructions
  1. Preheat oven to 350F.
  2. Line a baking sheet with a Silpat, parchment paper or non-stick aluminum foil.
  3. In a large bowl, mix all ingredients until well combined.
  4. With wet hands (to prevent sticking), pat together four patties from the tuna mixture.
  5. Place on baking sheet and bake for 30 minutes or until golden brown on top, flipping half way.
  6. Enjoy on a bun, salad or plain with mustard.

I received free samples from Bumble Bee Seafoods that are mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to win prizes associated with the contest. I was not compensated for my time.

Check out more tuna recipes from Recipe Redux members!

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Chat with me:
How do you deal with too much on your plate? Do you like going to class or do you do better learning on your own? What is your favorite way to eat tuna?

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken from Almost Getting it Together

Titles are hard. Like what am I supposed to call this salad? If you read my blog on Bloglovin’, the title is what is going to make you click through… or click “mark blog as read” without reading whatever valuable things it is I think I have to say (re: none). So I kind of shoved everything that is in this salad in the title.

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken from Almost Getting it Together

Too many ingredients for one title.

I apologize for yet another dish with sorghum… and there is another one coming next week. I still have another bag and a half to incorporate into things. If you don’t have sorghum you can leave it out or sub quinoa or rice, but the carb is a nice touch to keep you full… sometimes salads lack that. Speaking of, I have been on the “have friends over for dinner and make killer salads” train the past few days and it has been lovely. It’s kind of nice to just follow another person’s recipe instead of trying to make something on your own.

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken from Almost Getting it Together

Has my photography class been paying off or what?

I promise this recipe isn’t really as labor-intensive as it seems. Also, baking chicken in parchment is seriously like the secret key to making bomb-ass baked chicken. I really haven’t been loving chicken lately (I feel so burned out on like every protein source ever) but this kind of rekindled the flame.

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken

4.5 from 2 reviews
Zucchini and Asparagus Salad with Parchment Baked Herb Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Gluten Free
Serves: 5 salads
Ingredients
Salad
  • 10 cups arugula
  • 3 boneless, skinless chicken breasts
  • 1 cup uncooked sorghum
  • 2 zucchinis, chopped
  • 1 bunch asparagus, chopped
  • 1 tbsp crushed garlic
  • 1 tbsp chopped shallots
  • 3 tbsp olive oil
  • 1 tbsp za'atar
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • ¼ tsp pink himalayan sea salt
  • ¼ tsp lemon pepper
  • ¼ tsp crushed red pepper
Dressing
  • ½ cup tbsp white balsamic vinegar
  • ¼ cup spicy brown dijon mustard
  • 2 tbsp olive oil
  • 2 tsp honey
  • ½ tsp pink himalayan sea salt
  • ½ tsp lemon pepper
Instructions
  1. In a glass container or ziplock bag, mix 2 tbsp olive oil, za'atar, turmeric, garlic powder, turmeric, salt and pepper together.
  2. Place chicken in herb and olive oil mixture and coat evenly. Place in refrigerator for at least 2 hours or overnight.
  3. Preheat oven to 350 degrees.
  4. While oven is preheating, cook sorghum according to package instructions.
  5. Line a baking dish with parchment paper and place chicken on parchment paper. Fold over to make a pocket for the chicken. (I placed mine seam-down while cooking so it wouldn't pop open.)
  6. Place chicken in oven and cook 30-40 minutes or until a thermometer inserted reads 165 F.
  7. While chicken is cooking, place 1 tbsp olive oil, garlic and shallots in a large pan and sauté for one minute, or until fragrant.
  8. Add chopped zucchini and asparagus to pan and saute 5-6 minutes, until cooked. Sprinkle with crushed red pepper and place to side.
  9. Place cooked chicken on cutting board and allow to cool. Once chicken has cooled, chop into bite sized pieces.
  10. In a small dish, whisk together dressing ingredients.
  11. In a large salad bowl, add arugula and toss with sea salt and pepper.
  12. Add cooked sorghum, zucchini and asparagus mixture and chicken to arugula and coat with dressing.
  13. Note: You could also prepare individually each day for lunches!

Chat with me:
What do you use to read blogs (Bloglovin, RSS, etc.)? Do you hit “mark as read” or read posts? What bloggers do you love (besides me, of course)? Have you made any food blogger recipes lately?

Now Trending – Best Links Week of 6.22

Photo credit 1 / 2 / 3 / 4

Happy Friday! Isn’t it weird how Friday changes from when you were a kid (or in college) to when you were an adult? Except I kind of felt the same on Fridays in college as I do now because I was typically hungover from Thursday… why did I not heed the re-hydrating properties of coconut water as a senior when I had heard rumors of this magic potion? My Fridays wouldn’t have been so wrecked.

Speaking of being an adult, I have spent the past few weekends working on my gallery wall and now all that’s left is the actual hanging, which is stressing me out. It’s also stressing me out that I’m like a real adult and worrying about shit like decorating on my Saturday and Sunday afternoons. Times like these (and basically every day at most times) I wish my dad were a short drive away so he could come hang my pictures in places they won’t hit me on the head if there’s an earthquake.

Enough with my big exciting life that is home decor and on with the best links from the week.

Travel
Doesn’t Alaska feel like the great unknown? I would have no clue where to start planning for a trip there if it weren’t for Gal Meets Glam’s Alaska Itinerary.

Can we all agree that airport/airplane food is typically the worst? Here are some of Food52 editors’ favorite foods that fly well.

This list of awesome Chicago summer spots makes me want to escape Karl the Fog and head east.

Nashville has been on my must-visit list for a while.

Lifestyle
Totally loving all these looks from the CFDA X Neiman Marcus party. Now I need a reason to dress up in SF…

I relate to this post on dealing with anxiety and heartbreak on so many levels. True story – dealing with your problems and trying to heal is a lot harder than staying depressed and anxious.

These pro tips to get your shit together will help with your summer cleaning. Is that a thing? I am wondering how I have accumulated so much stuff in 8 months…

Blogging
I need to invest in some food props… this list of Seven Photography Resources that Changed My Blog from In It 4 the Long Run is awesome.

Running and Fitness
This post on the Top Five Confessions of a Fitness Professional made me feel so much better about every group fitness class I have ever taken – including the one time I took both Ashley’s BodyAttack and BodyPump classes back to back!

Ever wonder why your fitness class is so expensive? I am going to let you in on a little secret – paying almost $30 for a 45 minute spin class will ensure you get your ass there… early.

As I contemplate a fall marathon (Portland) here’s a nice reminder on how running 26.2 miles wrecks your body.

Food
I’m having my friend Sam over for dinner Saturday night… and I’m totally suggesting we make Erin’s Plantain Sweet Potato Tacos with Guacamole.

I think we can all agree… gelato > ice cream (but ice cream still rules).

Definitely having this Grain-free Breakfast Cobbler from immaEATthat next week for breakfast.

Chat with me:
What confession would surprise people about your job? How do you handle anxiety and heartbreak? And most importantly… gelato or ice cream?

Vegan Berry Almond Chia Pudding [Gluten Free, Paleo]

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Are chia seeds paleo? Are fruits and vegetables paleo? I am going to assume so and call this recipe paleo. My second recipe in two days and dietary restriction friendly as well!

If you’ve known me for more than two seconds, you know I’m kind of bad with time management, in the fact that I think I can accomplish more than I can in a given amount of time. Since I am constantly on the run (literally and figuratively), it’s nice for me to not worry about food sometimes. I sometimes substitute solid lunch at the office for a nutmilk blend when I’m super busy. It keeps me full the rest of the day and gives me a ton of energy.

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Chia seeds are so hot right now.

I also do enjoy solid food and have been all about the chia puddings lately. I’ve been trying to eat less dairy in the afternoons and evenings (Is my life a constant “how can my nutrition be tweaked experiment”? Yes.) so chia pudding has been an alternative to my beloved Greek yogurt. Since it’s berry season, I thought subbing in Naked Juice’s new Berry Almond Nutmilk for normal almond milk would be a summery switch-up. Plus, each bottle contains 26 blueberries, 8 blackberries, 2 raspberries, 1 strawberry, 24 almonds, 1 3/4 apples and 1/3 of a banana, so basically my fruit servings for the day are taken care of in one serving.

Both the Berry Almond Nutmilk and another new Naked Juice, Peachy Almond Nutmilk, are hitting shelves early next month. I know it will be equally as good because of Naked Juice’s commitment to finding the best blends of fruits and vegetables to put in it’s bottles and deep tradition of goodness. They are both great non-dairy breakfast substitutes, post-workout refuel or mid-day snack.

This chia pudding is naturally gluten-free, vegan, dairy-free and free of added sugar while still being slightly sweet thanks to the Berry Almond Nutmilk. Plus, one bottle has 11 grams of Protein (!!!) and is a good source of both magnesium and vitamin E on top of all the health benefits of chia seeds. Uh, also this recipe has two ingredients so you’re basically crazy if you don’t make it right now.

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Berry Almond Chia Pudding [Vegan, Gluten Free, Paleo]


5.0 from 1 reviews
Vegan Berry Chia Pudding [Gluten Free, Paleo]
 
Prep time
Total time
 
Author:
Recipe type: Breakfast, Snack
Cuisine: Vegan, Gluten Free, Paleo
Serves: 4 servings
Ingredients
  • ½ cup chia seeds
  • 1 bottle Naked Juice Berry Almond Nutmilk
Instructions
  1. Place chia seeds in a medium-sized bowl with a lid.
  2. Whisk in one bottle of Naked Juice Berry Almond Nutmilk. Be sure chia seeds are well mixed in and not in clumps in the bottom.
  3. Refrigerate for at least one hour, stirring once or twice.
  4. Eat with favorite toppings if desired (I suggest unsweetened carob chips!)

If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

This post was sponsored by Naked Juice but all opinions are my own!

Chat with me:
Are you good with time management? What are your go-to foods when you’re too busy to cook/eat? How do you eat your chia pudding?