So like many of you, Miles and I were feeling a little mmm.. how you say… heavy? after the holidays and we decided to do a little “cleanse” of our own. In my opinion that if you exercise daily, and eat right proportions that there’s no need to do diets or “cleanses”. If you’re happy and able to move around the way you want, then I think its all good (isn’t that what life is about? who has time to watch every little thing that goes in their mouth?).
Posts by The SEA SALT:
Sometimes lettuce can just get in the way of what a salad is really all about… the cheese, the dressing and the croutons. Just kidding! THE VEGGIES! I love a big bowl of grated carrots (so easy to eat vs big chunks), cucumber, tomatoes and onion. Who needs that pesky lettuce!
In honor of our love for cheese, Miles and I have designated Sunday nights “Cheese Night.” We have been trying different cheeses, mini pickled things, and all the foods that we believe to compliment them. One combination that I particularly like is Brie, honey and pecans. These little melted bites of cheese and bread are a perfect holiday appetizer, and they are so easy to make I’m not sure if this even qualifies as a “recipe.”
After yesterday’s Neighborhood Friendsgiving (and the customary 2nd dinner last night) I was left with half of a 24 pound turkey. I’ve been trying to think of recipes that will incorporate all that delicious turkey, and none of them were appealing to me after a whole day of eating (and drinking) too much. Turkey soup and hot turkey sandwiches just don’t sound good when you’re already turkey-ed out and feeling fat. I was racking my brain for a lighter alternative to the traditional leftover turkey recipes, and one that didn’t incorporate stuffing or cranberry sauce (2nd dinner is for that). I think you’ll find that your belly and waistline will thank you when you give this recipe a try.
Veggie burgers seem like they would be easy to make, but they’re not! It can be really hard to get the right ratio of wet to dry ingredients so that the burger is moist but not mushy and so that it stays together while cooking. They are so tasty though! I’ve tried to make these a few times with different ratios and ingredients (which Miles hates because it means he’s not getting a real burger), and this is what I have found to be the best. The secret to keeping the burger together during cooking is chilling it for an hour before, plus the addition of an egg white. The flavor of the burger is meaty due to the black beans and addition of BBQ sauce, and there are bits of corn, green chiles and carrots which gives a variation in flavor as well.
Today was a pretty gloomy day by Southern California standards. So gloomy in fact, that my orthodontist told me “she had to turn her windshield wipers on the automatic setting (not just flicking them on yourself every time you get a few drops on your windshield).” She described it as “raining cats and dogs,” which I found hilarious. I know my New England peeps had some snow last week… and for that I’m sorry.
Getting my braces tightened (I got baby blue bands this time), plus having some “nasty” weather put me in a soup mood. Homemade soup is so easy to make and tastes way better than canned. I call this “Poor Surfer Soup” because it is ridiculously cheap to make. There is no meat, and nothing that is hard to find in the store. You probably have most of the ingredients in your fridge and pantry already. I’m not going to say that this is the most creative or impressive dish, but it is really tasty and filling.
Summer in Southern California is over (but is it really?) and it is time to give those Spring suits a rinse before you hang them up for the Winter. Wetsuits can be a little tricky to clean because they are so “delicate” in some ways. You never want to put them through a washer/dryer cycle, and you don’t want to use any harsh cleaners. But what is the best way to give your spring suit a rinse with more than just fresh water before you retire it for the season? There are some wetsuit cleaning products on the market but they are usually pretty expensive. This is what I have found to help get any smells out, and to help stop any mildew that might grow on the off-season.
I made this for lunch this past Sunday after Miles and I came back from camping at the beach (actually Miles camped, I went home and slept in our bed like a wimp). I had a spaghetti squash in the pantry and some broccoli that I needed to use. I’ve made this basic dish before with pasta, but apparently I only cook with spaghetti squash now (like in this recipe), so I just subbed it in.
Perfectly garlicky, filling, and vegetarian, this was a great Sunday lunch for two.
This is a perfect alternative to a heavy pepperoni pizza with it’s light yogurt sauce, cucumbers and salty Kalamatas. It is also on the healthier side, as far as pizzas go, and it uses my favorite Tzaziki sauce (which you can find the recipe for here ). Our friend Justin jokes that he can’t eat this pizza because his wife won’t kiss him afterwards, but I think that the garlic-breath is totally worth it!