Savored.com is my new favorite website! It's a simple and easy way to make online dining reservations. The catch is that when you make a reservation you get a discount–and it costs nothing! When restaurants have empty tables, Savored.com uses technology to find huge discounts on your table! And the discount usually applies to the entire bill–including drinks!
All you do is sign up (for free) and make your reservations. Then, to redeem the discount all you do is show up and make sure that your server knows that you made the reservation with Savored and voila! You save up to 30%!
I highly recommend a visit!
The Huffington Post just posted an article about the benefits of eating a vegan diet. Now y'all know me and I try to eat Vegan most of the time. I do cheat though. I mean I can't give up all the most enjoyable things in life (enter, Buenos Aires tomorrow–you better believe I'm eating me some beef down there!). But I do make sure to eat vegan for breakfast and lunch almost every day and most nights for dinner too. Check out what this article has to say in the Huff Post.
Holy crap are the new Chex mix Muddy Buddies good! On a train to DC, they were passing these suckers out outside the station. They’re not that high in calories either. Okay, okay, you got me. They’re no health food but they are delicious! Plus, now you don’t have to make them yourself!
For more information visit Chex online!
When buying domestically grown rice, choose rice from California. In addition, look for companies that have documented low levels of Arsenic through independent testing.
When choosing imported rice, choose imported rice from Thailand, India and China.
Rinse it thoroughly with water, which depending on the type of rice, can remove up to 10% of any arsenic.
Boil the rice in extra water similar as you would do with pasta. Use at least 6 cups of water for every cup of rice. After boiling the rice for 30 minutes, drain the extra water, then return the rice to the pot and let sit for 10 minutes. This can remove around 35-45% of any arsenic.
Avoid calorie dense, concentrated and processed forms of rice and products made with or from these items, as this can concentrate the arsenic. This includes:
Check your water supply as drinking water can also be a source of arsenic. Since you will be washing and cooking your rice in water, make sure your water is safe and if not, use purified water for drinking and cooking. To find a certified lab to test your water for Arsenic, contact your local health department or call the federal Safe Drinking Water Hotline at 800-426-4791.
Vary your rice consumption with other whole grains such as quinoa, barley, millet, buckwheat.
Choose whole grain brown rice
Apple and grape juice are also high in arsenic so avoid them.
Avoid Hijiki, a type of seaweed, as it can be high in Arsenic.
Be sure to visit his website.
So, the other day I went to order Pad Thai, my most favorite comfort food. Much to my dismay I randomly decided to make sure that the restaurant didn't use MSG (a potentially harmful food additive that enhances flavor, it's been linked with a slew of not so nice side effects). I canceled my order and opted for a healthier option. I decided the next night when I was still craving my favorite dish that I would take a whack at it! I was shocked at how effing delicious it was. It was truly the most delicious pad thai I have ever tasted–and it's my favorite food. I've pretty much sampled every Thai restaurant within a 40 block radius of me. Nothing compares to this! Try it out and let me know your thoughts in the comments!
The BEST VEGAN Pad Thai Recipe
Serves 4 (Very hungry people)
2 Boxes of Thai Rice Noodles (1/4 inch)
5 Garlic Cloves (minced)
1 Shallot (Large) (minced)
4 cups of Broccoli (Chopped about 2 inches)
1/2 Cup Shredded Green Cabbage
1/2 Cup Shredded Purple Cabbage
1/2 Cup Shredded Carrots
1 Green Onion (Chopped)
1/2 Cup Agave Syrup
6 Tbsp. Tamari
1/4 Cup (approximately) Peanut or Sesame Oil
1 Box Extra Firm Tofu
1/3 Cup Fresh Ground (organic if possible) Peanut Butter
*I bought this, they often tell you to add it to water and mix, we just added it straight.
2 Limes cut into Wedges
2/3 Cup Raw peanuts (toast them yourself)
Shredded Romaine Lettuce
Soak the rice noodles in hot water (just before boiling) until they are limp but not soggy (Approximately 15 mins, but check after 12). Drain the noodles and set aside. Toast peanuts until golden brown. Throw in food processor and grind to your consistency preference. Chop, shred and mince all vegetables. Drain tofu and cut into small cubes.
Let's get cooking:
Heat the oil (I just add in a little at a time as needed. To make it lower in fat feel free to add water or chicken broth as you go to keep items moist). Cook garlic and shallots until fragrant (don't let them burn–my biggest mistake). Add more oil and add broccoli and carrots. After about 4-5 minutes add in cabbage, carrots and green onion.
Next, add tamari, tamarind, agave, peanut butter and chili sauce (to taste). Add tofu. Feel free to taste and adjust based on what you like. I actually added extra tamari and a little salt. Once the vegetables taste like you want them to (they should be a bit saucy), toss noodles until they are heated through and Tofu is warm as well.
Add bean sprouts, shredded lettuce and ground peanuts on top to taste. Garnish with a lime wedge.
Now stuff your face and enjoy!!!!
The best friend and co-chef a girl could ever have!!! Please note, she is wearing pants I purchased in Laos, a shirt from Vietnam, eating Pad Thai and she is Korean. All the Asian I ever need!!!
So, it's birthday season and since I pretty much have a fat girl living inside of me dying to break free, birthday season for me means, time to eat! Luckily, my birthday falls at the end of bathing suit season! My in-laws are so awesome and took us to dinner at a restaurant I had been dying to try, L'Artusi (sister restaurant to what is apparently my husband's uncle's favorite restaurant, Dell'anima).
The decor is adorable. Dark walls, white trim and very warm inside. There is an upstairs too where we sat, but it can also be rented out for a (very posh) private event. (Man, do I wish I worked at a company that could afford to have our office parties here!). The food was to die for.
The waiter informed us that dishes are often served family style but were small plates.
We started with the scallops ceviche (everyone else enjoyed, I tried it but not my thing so I can't really advise), tomato salad (included watermelon, panzanella-type bread cubes, watermelon and basil–this was fantastic), and the butter lettuce salad (hazelnuts, butter lettuce, gorgonzola–amazing). We also got the Fettucine Nero pasta (black noodles, rock shrimp breadcrumbs and tomato–this was delicious), and the Spaghetti (garlic, parmesan and chillies–definitely the standout pasta! Really simple but delicious)
For entrees my husband and I split the steak and the Garganelli pasta (mushrooms). The pasta was yummy but the steak was amazing. And the best part of the steak was actually the potatoes that accompanied it–cooked perfectly and covered with assorted crunchy herbs like parsley, rosemary and thyme. They also served a creamy horseradish on the side. Absolutely divine.
For dessert we tried the olive oil cake. You guys know that I'm a chocolate nut so while it was good, it's just not something that would ring my bell. My mother had brought in mini chocolate cakes with my favorite frosting she makes. I focused on that!
Thank you to my wonderful in-laws for a fabulous birthday dinner!
I highly recommend L'artusi! Check out the L'artusi website for more information.