Let’s talk about something that is a total time suck for me: BACK STALKING MYSELF. WHY?! I spend at least an hour a week looking at my old Instagram photos, tweets and blog posts. I’m secretly the most narcissistic person. I’m just always real concerned someone new is going to pop into my life and I’m worried of what they will think when they back stalk me, because they will – am I cool enough? Should I have deleted all the photos of ex-boyfriends?
Fun story, re: social stalking. My friend Jordan from college texted me Sunday night to say “I also love how you seem to eat all the time and you are so fit”. I Snapchatted (follow me at @cpisone, BTW) a photo of two burritos and Bloody Mary. This was after probably Snapchatting four pieces of toast at The Mill, all the food at Comal and ice cream at Bi-Rite the day before. He then learned exactly 0 burritos belonged to me (but the bloody was mine – there was a guy at Treasure Island Flea with a mimosa + Bloody Mary cart so how could I say no?) and retracted his statement. If only my metabolism was that great.
I have to eat salads like this all week because I feel the need to eat Bi-Rite ice cream every weekend.
On to this salad, which is why we are all here. Unless you’re here to read my train-of-thought rambles, then even better. Lentils make me think of France, even though I’m 99% positive I never ate a lentil in any of my three trips to France. So that’s why this is a French salad. Also, brie cheese. I remember my mother explaining brie cheese to me as a little girl as “like butter, but better” and I’ve basically been obsessed ever since. Brie in any dish on a menu? Ordering it. I wish this were a salad with escargot and foie gras. That’s my kind of French salad.
Also, parchment baked chicken is the best. It’s stupid easy to make and delicious. I’m honestly not too into meat but I eat it to stay full so this is an easy way for me to not screw it up.
I need to go eat like a thousand salads to counteract my weekend. And because I need fresh produce before I go to Pittsburgh this weekend where I don’t think vegetables are a thing yet. They’re just now getting into over-charging for toast.
French Salad with Parchment Baked Chicken and Mustard Vinaigrette
5.0 from 1 reviews
French Salad with Parchment Baked Chicken and Mustard Vinaigrette
Place chicken, olive oil and seasonings in a glass container or ziplock bag and combine until chicken is well coated. Season with salt and pepper. Let sit on counter for 20 minutes or in fridge up to overnight.
Preheat oven to 350F.
Place a large sheet of parchment paper on a baking tray, place chicken on and fold edges to create an "envelope" for chicken. Bake for 30 minutes or until an internal thermometer reads 180 degrees.
On another tray, place sweet potatoes and roast for 30 minutes, flipping once halfway through.
Mix all the dressing ingredients in a small jar or container and shake well to combine.
Once chicken is done cooking, remove from oven and chop.
Place arugula in a large bowl, season with salt, pepper and salad dressing and toss.
Split arugula into two large bowls or plates and put half the salad toppings and half the baked chicken on each salad to serve.
Chat with me: Do you back stalk yourself? Do you #eatfortheInsta? Favorite type of cheese… go!
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.
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.
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
I’m having a love affair with chickpeas right now. I was dreaming of them every day on my juice cleanse. I think it happened because I didn’t have the foresight to pack anything for the airport on my way back to SF from Pittsburgh. My layover was in Detroit (my least favorite layover EVER, except maybe Cincinnati) and I know from being at that airport numerous times that there are exactly zero healthy options. I grabbed a salad at Bar Symon, the only somewhat decent place to eat at the Pittsburgh Airport. Remembering that I was supposed to eat vegan prior to juice cleansing, I asked for chickpeas instead of chicken. So there you go… the last real thing I had was chickpeas (JK it was a salad from Plant Cafe with baked tofu) therefore, it was the only memory of food I had to go on.
Surfing hunger = chili gone in 60 seconds.
Sunday I went surfing in Bolinas with my friend Sandy who I actually met in Nicaragua. There is nothing in the world like long run runger + surfing hunger. I literally walked in the door, threw this in the microwave, cut up an avocado and devoured the bowl in approximately 30 seconds. The spiciness was definitely what my body needed after spending several hours in 50 degree water.
It took me two tries to get this recipe right, which is unusual for me. It’s unusual because either I never try again once I screw up a recipe or I get it right the first time. The first batch of these Banana and Fig Chocolate Chip Muffins, which rather were Giant Banana and Fig Chocolate Chip Crumbs, were so good that I had to try again.
Banana and Fig Chocolate Chip Muffins
If you haven’t figured it out yet, I stick spinach in everything that stands still. I don’t know why I have a fear of not getting enough greens, when in truth, if I’m not careful my skin tone is going to resemble Kermit the Frog. I am seriously just waiting on bananas to go ripe so I can make another batch of these. The avocados make them really creamy, just like when you add them to smoothies.
I have had a jar of dried lavender in my spice cabinet for approximately a year and have used it twice, the second being for this recipe (and the first for these meatballs). I think I bought it to make vanilla lavender hot chocolate or something and never got around to it or stopped eating sugar or something dumb.
If there is anything lavender on the menu, I have to buy it (i.e. lavender iced chai from Allegheny Coffee Company). Lavender is also my favorite scent and hell hath no fury than me when L’Occitane is out of lavender shower gel. I think lavender appeals to my love of all things French and France and that forgotten minor in college. (My favorite live flowers are tulips, in case anyone is wondering.)
I can’t think of anything that goes better with lavender than honey. When I was trying to decide what to make with lavender, suddenly I thought – blueberry lavender something. Then I thought “add honey”. When I was mixing this up I realized it could probably use some vanilla, too. Hence, Blueberry Lavender Vanilla Honey Baked Oatmeal was born.
This is gluten-free, full of protein and fiber and really makes your house smell good while it’s baking, too.