Sofull Sista

Kairos

2012-01-30T09:16:00.000-05:00

A couple of weeks ago, I tweeted this article from the Huffington Post regarding parenting. In summary, it referenced the full picture of parenting, which includes highs and lows, happiness and frustration - the whole gamut. The author breaks things down into two definitions of time. For the happy times, it referenced the word - Kairos. This time is God's time, it's time when you really recognize how blessed you are to have your child in your life. I took these pictures in the mid-afternoon, after Naja needed a change of clothes and boy let me tell you - KAIROS.

That face; those sweet moments - they get me every time. Several hours later, after a nap - Chronos. Chronos is the time you normally experience, it's regular time. This may include a screaming baby who is teething or a baby who is squeezing your breasts like a stress ball (new nursing thing that Naja thinks is fun now) - the good stuff that we don't always highlight, because we like to focus on the positive.

Yesterday evening, we had some real Chronos time as I think Naja has some more teeth coming in. It took some time, but she finally found something chewy enough to assuage her little gums.

Ah well - Chronos is totally worth it for all the Kairos moments. PS - The real article is 20 times better than my summary though, so check it out.

Spicy Tofu with Grilled Asparagus

2012-01-18T11:48:00.000-05:00

This was my dinner this past weekend. It was enjoyed by all, including my meat-loving brother. I totally agree that if you say "I don't like tofu." It's because you have not had it prepared correctly. Preparation makes a huge difference. I pulled from two recipes to get this tofu, so it's something like an original creation, but not quite. I am trying to get on track to create my own original recipes, taking baby steps by getting creative in taking the guidance in preparation, and mixing and matching sauces and flavors as I think they would work! This one was a hit!

Spicy Tofu with Grilled Asparagus
Adapted from Food Network Magazine and comowater

Ingredients

1 package extra firm tofu

1 cup panko breadcrumbs

1/4 cup flour

3 tablespoons hoisin sauce

2 tablespoons balsamic vinegar
1 tablespoon Asian chile sauce (such as Sriracha)
2 teaspoons cornstarch
Asparagus

Directions
Slice tofu into 1/4 inch slices. Place 2-3 paper towels on a plate. Add one layer of tofu slices. Add another layer of paper towels, and repeat until all tofu is layered between paper towels. Place a kitchen towel over the final layer of paper towels and place a heavy pot or pan on top of the kitchen towel. Press tofu for at least an hour, which will create a firmer, heartier texture for the final dish.

Whisk together hoisin sauce, balsamic vinegar, Asian Chile Sauce and cornstarch. Combine breadcrumbs with flour in shallow dish (for dredging). Brush both sides of tofu with sauce mixture. Coat both sides of tofu slices with breadcrumb-flour mixture.

Heat oil over medium heat. Lay coated tofu in oil. Fry on one side until golden brown (approx. 3 minutes). Once the first side is golden brown, flip and fry for another 2-3 minutes. Drain on paper towel.

For asparagus, brush with olive oil, grill on a grill pan until cooked through (about 10-15 minutes total).

New Year, New Hair

2012-01-16T08:38:00.002-05:00

I did it! *In my Dora the Explorer voice* I cut my hair. Well, Alexa at Modern Concepts Salon in Ashburn, Va cut my hair. I love it. It's cute, and easy to maintain.

A new hair blog I found said, "It's time to see your [hair] stylist when:
You have a mullet
You can't remember your last visit
Your hair reaches your bum
You have split ends
You're unhappy with your hair
Your hair is always in a ponytail"
She's right - problem solved!

Answers to a few questions some folks may have:

Why did you do it?
Remember when I talked about my hair woes here, here and here? Well I realized that I'd rather have cute hair that was easy to maintain over cute LONG hair, that takes hours to maintain, and isn't always cute anyway.

Who did it?
Alexa Zagorites at Modern Concepts Salon in Ashburn, VA

How much did it cost?
$70

What do you do to maintain it now?
Same wash routine as before, with a couple new cheaper products that are easily accessible, that I hope to review soon, and I don't make deliberate sections, but it's much quicker with half the amount of hair. I just let my hair air dry, and this is what I get.

I talk about the cut in a video below. So, what do you think?

2012 Resolutions

2012-01-09T10:31:00.001-05:00

In the past, my New Years' resolutions were created with a short time frame of commitment, and thus, they were quickly forgotten. This year, I thought of New Years' resolutions with personal growth in mind - these are things that I can commit to past 2012 to help make me a better "me."

Source

#1. Be content with delayed gratification

The year 2011 was a crazy year for me, with a lot of change. I had my first child, moved to a new city, blogged regularly, moved back home with my parents, got a new job, and became single again. PHEW! I don't regret any decision that I made, because I acknowledge that I had a choice for (most) of these changes. That being said, I struggled with a lot of the change because I had (have) a mindset of entitlement. I thought that by 25 I would be married/engaged, own a house, and be in a career that I love - all things I desire. I struggled with being happy about my situation because I felt entitled to have all of my desires fulfilled NOW.

However, it's just fine if that's not where I am NOW. Thus, this year, I am committing myself to being content with delayed gratification. While some of my dreams and desires are not yet reality, in 2012, I will work to be content with where I am in the present, with reassurance and faith to know that my desires will be fulfilled someday.

Source

#2. Love (specifically when I don't want to)

Building on number one, I was not (initially) happy with some of the changes that came in 2011. I complained a lot. However, complaining did not make me feel better, and it annoyed the heck out of those around me! Therefore, I am committing myself to love when I don't want to. Specifically to love difficult situations and people. It's hard to see the good in every situation. However, I know right now I have been blessed in so many ways due to those 2011 changes, and I am committed to seeing where God takes me!

Source

#3. FOCUS

Last year, I committed myself to this blog in a new way, and I can't believe how much it has really blessed me. In blogging, I have connected with new people, and found a number of other creative outlets that I truly enjoy. Recently I've found myself struggling to balance all of them, as a result of the limited time I have to devote to these creative outlets. Thus, this year, I'm going to focus on one creative outlet, and I'm choosing: PHOTOGRAPHY! I still don't know how to use my camera. Me taking a good picture is really about luck of the 'click.' I love how photography can capture a moment in time, so I can't wait to sharpen this skill!

Source

Those are my resolutions. The source of my growth has been a result of growing closer to God. There is no way I could have gotten through 2011 without Him, and the support of my church in Philly, and now in Leesburg. Here's to a 2012 full of growth, happiness and love!

I picked up all of these pictures from this blog - some inspiration for Resolution #3!

Creamy Polenta with Sausages and Roasted Grapes

2012-01-05T07:58:00.000-05:00

I have made several dishes with sausage. This may be puzzling to non-vegetarians, but for me, I like sausage for the flavor: it's smoky, spicy, sweet, and delicious! I can honestly say that I love Field Roast Sausage as a stand alone sausage. It's vegan, and it's pretty delicious - no jokes. The flavor is just spot on. My brother, dad, and even my GRANDFATHER all were pleasantly surprised by how much their taste buds liked this sausage. I will now jump off my vegan sausage rant since I know the majority of my followers eat meat. If you choose to make this, just use your favorite type of sweet sausage.

On to the dish, which simply put, had some of the most enjoyable blends of sweet, savory and creamy in one bite - yum! Also - let me mention that this was surprisingly quick and easy to make. I only had to chop a shallot, and cut the grapes into bunches. Minimal prep and exquisite flavor = winner!

Creamy Polenta with Sausages and Roasted Grapes
Serves 4
Adapted from bon appetit Magazine, January 2012 Issue

Ingredients
1/2 cup medium-grind polenta (not instant)
3 large sprigs thyme, divided
Kosher salt and freshly ground black pepper
2 tbsp (1/4 stick) unsalted butter SS: Use Earth Balance, and this is vegan
1 package Field Roast Smoke Apple Sage Vegan Sausage
1/3 cup low-sodium vegetable broth
1 lb seedless red grapes, cut into bunches with stems attached
1/4 cup chopped shallots
1/3 cup dry white wine

Directions
Preheat oven to 450 F. Stir polenta and 2-1/2 cups water in a medium microwave-safe bowl; add 1 thyme sprig and season with salt and pepper. Cover with a plate. Microwave for 4 minutes. Carefully remove plate and whisk polenta. Cover and microwave for 4 minutes longer. Repeat until polenta is soft, adding more water by 1/4-cupfuls if too thick, 10-12 minutes total, depending on strength of microwave. Stir in butter. Season to taste wit salt and pepper; keep warm.

Meanwhile, heat a large cast-iron or ovenproof skillet over medium-high heat. Add sausages and fry until browned, turning occasionally about 5 minutes. Add broth, remaining 2 thyme sprigs, grapes, and shallots to skillet; transfer to oven. Roast, turning grapes and sausages halfway through cooking time, until grapes begin to caramelize and sausages are cooked through and begin to burst, 12-15 minutes.

Spoon polenta into wide, shallow bowls. Arrange sausages and grapes over. Add wine to skillet; stir over high heat, scraping up browned bits. Drizzle pan sauce over sausages.

Skillet Mac N Cheese

2012-01-04T09:02:00.000-05:00

I love macaroni and cheese. One of my cousins always makes some for the holidays. I'm certain that it is filled with deliciousness which includes: cream cheese, heavy cream, loads of cheddar cheese, milk, and butter. My taste buds thank me, but my stomach does not. I only partake in this delicacy on the holidays due to this. You don't understand how ELATED I was to find this recipe. While it did not have the traditional extra cheesy-creamy flavor, the spices added some kick and pow to this mac and cheese. The cauliflower adds a subtle sweetness. I did not notice a difference with the whole wheat pasta either. I was very pleased. Now, I can have my beloved mac n cheese all year-round. I know some of you won't believe me - but I would argue that it's worth trying!

Skillet Mac n Cheese
Adapted from Comfort Food Fix by Elie Krieger
Serves 4

Ingredients
2 cups 1-inch-wide cauliflower
1 1/4 cups whole-wheat bread crumbs
3 tablespoons freshly grated Parmesan cheese
2 teaspoons olive oil
3 cups soy milk
3 tablespoons all-purpose flour
1-1/4 cups shredded extra-sharp cheddar cheese
1/4 cup shredded Gruyere cheese
2 teaspoons mustard powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
6 ounces whole grain elbow macaroni, cooked for 3 minutes less than the package directions
Nonstick cooking spray

Directions
Preheat the oven to 375F.

Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender about 5 minutes. Finely chop the steamed cauliflower.

In a small bowl, combine the bread crumbs, Parmesan, and oil.

In a large saucepan whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyere, mustard powder, paprika, salt, black pepper, and cayenne pepper. Whisk until the cheeses are melted and the mixture is smooth, 1 to 2 minutes. Add the chopped cauliflower and macaroni and stir until well coated.

Spray an overproof 10-inch skillet with cooking spray. Pour the mixture into the prepared skillet.Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.

Shitake Snow Pea Stir Fry

2012-01-03T12:13:00.001-05:00

Food Network Magazine is the bom guys. Seriously, even though it is VERY MEAT HEAVY, I can always count on finding delicious, balanced meals that are quick and easy to make. That's exactly what this working momma needs on weeknights! This stir fry was another one that my brother and dad could not keep their hands out of. While it does involve some chopping, I find green onions to be one of the easiest veggies to slice, thus - this one definitely wins the 'Quick and Easy' label. For my friends that MUST have meat - no fret, I think you could easily substitute the tofu with shrimp, or chopped rotisserie/grilled chicken. Trust me when I say the sauce in this dish is THE BOMB!!! Sweet, savory, and full of flavor - wham!

Shitake Snow Pea Stir Fry
Adapted from Food Network Magazine, November 2011 Issue
Serves 4

Ingredients

1 cup white or jasmine rice
3 tablespoons low-sodium soy sauce
3 tablespoons hoisin sauce
2 tablespoons balsamic vinegar
1 tablespoon Asian chile sauce (such as Sriracha)
2 teaspoons cornstarch
2 tablespoons sesame oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, minced
1 1-inch piece ginger, peeled and finely chopped
4 ounces shiitake mushrooms, stemmed and chopped
4 ounces snow peas
1 14-ounce package soft tofu, drained and cut into 1-inch cubes

Directions

1. Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.
2. Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.
3. Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.
4. Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.

Sorry that my food is not "staged" all that well. I had a good reason to rush the picture (crying baby). I hope to be back to regular posting!

Happy (Early) New Year

2011-12-30T08:53:00.000-05:00

Just thought I'd share some New Year joy with you before the celebrations begin. This is a picture of Naja from Christmas. I normally dress up, so I was sure to have a special dress for Naja. She tried to eat her dress, so I think she loved it.

Naja is wearing: Dress & Tights - Gap Kids; Clip - Giddy Giddy. If you look closely in the first picture, you can see the top of her tooth, the second front bottom tooth is slowly but surely following.

I will close this year with one of my favorite pictures of Naja, featuring a smile and a fist pump. She knows how celebrate! Thank you so much for all of your comments and support for 2011 - I hope you all have a safe and enjoyable New Year!

Peace.

Cards and Stamping

2011-12-27T20:14:00.000-05:00

Hello Folks! I hope you all are enjoying the time off, I surely am. I took two additional days of vacation, my plans: relax! I spent this Christmas with my family, and had a blast playing games, eating, and just catching up. I know I've kind of fallen off the "blogging wagon," but I have been keeping busy with random bouts of crafting. Today's post highlights one of my "projects." I made personalized cards for my mom to give to some of our sorority sisters. (My mom and I are in the same sorority - Alpha Kappa Alpha).

One of my linesisters happened to be in town visiting and helped me create these cards. We had so much fun putting them together. To create the cards, I used the following tools for the three designs:

AKA: alphabet stamps (from Anthropologie), gloss embossing powder (from Michael's), tape (from Anthropologie)
1908: number stamps (from Anthropologie), tape (from Anthropologie)
Rose: rose stamp (from Paper Source), glitter embossing powder (from Paper Source), and a string of pearl stickers (from Michael's)

The designs are adorable, and easily adaptable for other sororities, organizations, or just to have another pretty card. Send me a message if you want the details on how I got this look.

Hair Candy for Naja

2011-12-19T22:00:00.000-05:00

I haven't talked hair in a while. I wanted to share the cutest lil' hair candies I found for Naja. Giddy Giddy sells cute little felt hair clips for girls. I purchased clips for Naja on sale through The Mini Social (a sale site for kids). Naja is pictured below wearing the strawberry little girl hair clip. I typically just clip it somewhere in her hair in the front, just like I showed you here.

Nothing special, but it works. The clips are easy to put in, and they also don't fall out. They are very safe, even for Naja's curly hair with the felt being the 'back' to the clip. I purchased six clips in total. The first set of three: 1. A birthday cake, 2. A pink & green flower, 3. A strawberry.

The final set of three (which are my favorite): 1. A squirrel with a pink bow; 2. A bunny rabbit; 3. A snail. Seriously - how cute are these?

4 (almost 5) Months

2011-12-09T08:47:00.001-05:00

Guess what guys? Naja is almost 5 months old. She actually rolled over a couple of weeks ago (not like the time I thought she rolled over at 6 weeks old). I mean I think my kid is smart - but rolling over at 6 weeks is a bit ~~unrealistic~~ aggressive. This time, she really did it, and I'm so happy I was there to watch her do it and cheer for her like her biggest fan! Has she rolled over since then? No, lol.

Naja is not a smiley baby. She gives people faces like the one below often. It's a discerning look, like she's thinking: Who are you? Why are you in my face? I don't know you, so why are you acting like you know me? Whatever faces you're making aren't making me smile. I can get her to crack a few smiles when I give her lots of kisses on her cheeks and her belly - she loves it!

Her mouth is still juicy, and after her four month visit to the doctor, I found out she's not teething. I guess babies just love to taste everything at this stage, and let me tell you - Naja is no exception. She eats her fist, her bib, her shirt, her pants, my fingers, the ground: any and every thing! If it's within reach of her mouth - she's tasting it! I am looking forward to introducing solids at six months, and trying out baby led weaning, no pureed foods for this little baby! I'll post more on that later.

As for me, life as a mom is the same, but with more responsibility, less sleep at times, and a lot more smiles. Seriously, when I get home from work, I have a smiling baby ready to eat! I typically focus on the smile, and less on the eating, but she quickly reminds me that she's happy to see me, but hungry too! Ok - there's my long overdue mommy update. I hope you have a great weekend!

Naja's wearing: Top Picture: Top - Cater's; Middle - Carter's; Bottom: Dress - Target; Tights - Nordstrom

Pumpkin Tofu Curry

2011-12-08T08:25:00.000-05:00

What do you get when you take leftover Thanksgiving pumpkin, and add Indian-inspired flavor? Pumpkin Tofu Curry! The original recipe here called for one pound of shrimp (to be added in at the end, where I added the tofu). While I do still eat seafood, I just haven't had the taste for shrimp in a while, thus, I decided to substitute the shrimp with some good ole tofu. My brother liked this dish, he ate it for dinner with me, and really enjoyed it. I love that he's so open to trying new things - he doesn't even cringe at the thought of a meatless meal anymore (at least when the flavor is there)!

In terms of taste, what can I say - this has curry, and pumpkin, and tomatoes, and it simmers for 30 + minutes. The flavors of this dish are deep with a little bit of spice, tart, and a subtle sweetness. The squash addition also makes this a very satisfying meal. NOTE: This is NOT a weeknight meal.

Pumpkin Tofu Curry
Adapted from bon appetit, November 2011 Issue
Serves 4-6

Ingredients
2 tbsp olive oil, plus more for shallots
1 cup sliced onion
1 tbsp minced giner
1 tbsp minced garlic
1 chopped plum tomato
1 15-oz can pumpkin puree
2 cups vegetable broth
1 cup unsweetened coconut milk
1-1/2 tsp curry powder
1/8 tsp cayenne pepper
1 cup diced butternut squash
200 g cubed extra firm tofu
1-1/2 tsp fresh lime juice
1 cup dry basmati rice
1 shallot, sliced

Directions
Heat olive oil in a large saucepan over medium heat. Add onion and ginger, and saute until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in tomato and pumpkin puree, cook stirring frequently, until pumpkin is golden brown, about 10 minutes.

Add vegetable broth, coconut milk, curry, and cayenne; simmer for 20 minutes. Add squash, tofu, and lime juice. Simmer for 5 minutes, or until squash is warm. Meanwhile, heat additional oil in skillet, add shallots, cook until just browning. Serve with steamed rice, top with fried shallots.

Naked

2011-12-07T10:18:00.000-05:00

Top - Target; Pants - Anthropologie; Shoes - Zara

Date: Tuesday, December 6, 2011

As a "personal style blogger" part of me feels like I need to have on some type of accessory/vest/blazer to complete an outfit. Small items like these just finish a look and make it look complete, and without them I feel like I'm not fully dressed. While I'm not Bee, and I admit I'm not one to do a lot, I do like a little something. I feel like this outfit is missing something - particularly a black women's tuxedo vest. That would have been icing on the cake for me - my "completer piece." Unfortunately, I don't have a black vest, so I went without an accessory, and a vest, and a blazer. Thus, I was basically naked.

"Chillin with my Kool-Aid"

2011-12-06T09:13:00.000-05:00

Shirt - J. Crew; Pants - Anthropologie; Sweater Blazer - Anthropologie; Shoes - BCBG

Date: Monday, December 5, 2011

Remember the song "Diggin' on You" by TLC? Remember the line when T-Boz says, "I was chillin' with my Koolaid..." C'mon guys - if you were a teen/pre-teen/young adult in the 90's, and lover of R&B, you should know what I'm talking about.Well I just wanted to take you back because this outfit (randomly) reminded me of the song. Don't know why, but it did. I am actually singing the song in my head right now as I type this. Now go watch the video on youTube.

Sweet Potato and Pecan Cinnamon Buns with Maple Glaze

2011-12-05T10:40:00.001-05:00

I realize that I totally forgot to post my Thanksgiving meal. I will try to get around to it this week. This weekend was busy, because I sang at church. It was a blessing, but it also left me with minimal time to catch up on blogging. Can you believe this is legal?

Sweet Potato and Pecan Cinnamon Buns with Maple Glaze
Adapted from Vegetarian Times, November 2011 Issue
Makes 12 buns

Ingredients

SWEET POTATO DOUGH

1 0.25-oz. pkg. active dry yeast
3 1/3 cups bread flour, plus more for rolling dough
2 Tbs. sugar
1 1/2 tsp. salt
2/3 cup mashed cooked sweet potato
3 Tbs. vegetable oil, plus more for oiling bowl

CINNAMON-PECAN FILLING

1/3 cup packed light brown sugar
1 3/4 tsp. ground cinnamon
2 Tbs. soft butter, plus more for greasing pan
3/4 cup chopped toasted pecans, divided

MAPLE-GLAZE

3 Tbs. cream cheese
1/2 tsp. maple syrup
1 pinch salt
1 cup confectioners’ sugar

Directions

1. To make Sweet Potato Dough: Stir yeast into 1/3 cup warm (105°–115°F) water until dissolved. Let stand 10 minutes.
2. Combine flour, sugar, and salt in bowl of food processor, stand mixer, or regular bowl. (Reserve 1/3 cup flour if kneading by hand.)
3. Stir sweet potato and oil into 1/3 cup warm water. Stir yeast mixture and sweet potato mixture into flour mixture. (If using food processor, add liquids through feeding tube with processor running. If using stand mixer with dough hook, add liquids in steady stream with mixer on low speed.)
4. Place dough in oiled bowl; cover. Let rise 1 hour, or until doubled in volume.
5. To make Cinnamon-Pecan Filling: Stir together brown sugar and cinnamon in bowl. Grease 13- x 9-inch baking sheet with margarine.
6. Roll dough into 14- x 12-inch rectangle. Spread with margarine. Sprinkle cinnamon-sugar over dough; top with half of chopped pecans. Starting at long edge, roll up dough. Slice 1 inch off each end; discard. Cut roll crosswise into 12 1-inch-thick pieces, and place on prepared baking sheet. Cover, and let rise in warm place 45 minutes, or until doubled in size.
7. Preheat oven to 375°F. Bake buns 18 to 20 minutes, or until golden.
8. To make Maple Glaze: Combine cream cheese, maple flavor, and salt in small bowl. Stir in confectioners’ sugar. Spread glaze over warm buns; top with remaining pecans.

I want to add that I had a TON of the cinnamon-pecan filling left over. However, this was my first time kneading dough, so I think I should have let it rise more, and then I may not have had as much left over. Let me know if you end up making this - love to hear how they turn out for you! NOTE: The original recipe is vegan - using vegan cream cheese and butter.

Tex Mex Rice & Black-Eyed Peas

2011-12-01T08:04:00.000-05:00

This is quick, simple, affordable, and surprisingly delicious. Seriously - both my dad and brother were asking for several helpings of this meal. I can see me re-creating this for a taco night, burrito night, or just another night of rice and beans. The avocado was SO FRESH, and it added the perfect smooth, cool, flavor to my spicy beans! NOTE: The original recipe called for "fresh salsa" but I used my favorite brand of prepared salsa, a local concoction I buy at Whole Foods.

Tex Mex Rice & Black-Eyed Peas

Adapted from Food Network Magazine, November 2011 Issue

Serves 4

Ingredients

1 cup white rice
1 tablespoon extra-virgin olive oil
1 cup fresh salsa, plus more for topping
½ teaspoon ground cumin
2 14-ounce cans black-eyed peas (1 undrained; 1 drained and rinsed)
3 cups baby spinach
¼ cup chopped fresh cilantro
1 avocado, halved, pitted and sliced

Directions

1. Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and ¼ cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
2. Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.

The original recipe advised to serve with cheese and sour cream, but I thought - who needs it? I didn't - this meal was just fine, as is! PS - who knew I'd love black-eyed peas this much?

Scooby Doo

2011-11-30T08:08:00.000-05:00

Top - Anthropologie; Pants - Anthropologie; Shoes - Anthropologie

Date: Wednesday, November 30, 2011

As a child, The Mysteries of Scooby Doo was one of my favorite cartoons. I loved Shaggy and Scooby AKA "Scoob." Every now and then, I think about the old cartoon's phrases like "wowzers" or "jinkies," which takes me back. Today - the ultimate flare on these pants and neon orange top reminded me of old Scoob, and I love it!

Roller Set Video

2011-11-29T11:45:00.000-05:00

I posted a new video to YT - it's a Hair how-to, how I get my lovely roller set styles. Also, I somehow made YT partner...click here to visit my channel. Enjoy!

Swiper No Swipey

2011-11-29T08:30:00.000-05:00

Top - Anthropologie; Blazer - Anthropologie; Pants - BR; Shoes - Blonde Ambition via Haute Look

Date: Tuesday, November 29, 2011

I'm not a huge fan of plaid, but I must admit that I love gingham patterns. Every now and then, a "true plaid" pattern makes its way into my closet, and I'm surprised that I like it as much as I do. This blazer is that sneaky little pattern for me. It's sneaky like Swiper from Dora the Explorer...ok, maybe not..I just needed to find a connection between my outfit with the post title. Done and done!

Black Friday

2011-11-28T08:15:00.000-05:00

Sweater - Anthropologie; Skirt - Anthrpologie; Shoes - Urban; Belt - Urban

Date: Monday, November 28, 2011

First, can I just mention how much I have been LOVING the weather. Seriously - high 60's in November? I am loving it, and totally taking advantage of it - bare legs are proof! This skirt was one of my few Black Friday finds for myself. I did a lot of shopping for Naja - the child is growing like weeds! Hope you all had some fun shopping expeditions, and enjoyed the Thanksgiving time with your loved ones!

Baked Eggs and Beans on Toast

2011-11-23T10:18:00.000-05:00

Have you ever had baked eggs? I hadn't until I cooked this meal. In fact, I didn't even know people baked eggs. Apparently they do - and they turn out to be a beautiful and tasty dish. I loved the fact that this was served with a fresh grape tomato salad. When tomatoes are in season - they pack so much flavor!

Baked Eggs and Beans on Toast

Adapted from Food Network Magazine, November 2011 Issue

Serves 4

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing
½ small onion, chopped
1 tablespoon tomato paste
2 tablespoons apple cider vinegar
1 tablespoon honey mustard
2 teaspoons Worcestershire sauce or steak sauce
Kosher salt and freshly ground pepper
2 15-ounce cans navy beans (1 undrained; 1 drained and rinsed)
8 large eggs
4 thick slices crusty bread
2 cups halved grape tomatoes
¼ cup chopped fresh parsley

Directions
1. Preheat the oven to 375°. Heat 1½ tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, ½ cup water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.
2. Make eight indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper and transfer to the oven. Bake until the egg whites are set, 10 to 14 minutes.
3. Meanwhile, heat a large skillet over medium-high heat. Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley, the remaining ½ tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.

Spaghetti with Sausage-Mushroom Sauce

2011-11-22T08:16:00.000-05:00

Food Network Magazine delivered again, with a quick weekday meal. This meal has a different take on classic spaghetti by using tomato paste, mushrooms and sausage. I used Tofurky Italian style, which packs a lot of flavor, including some additional heat. If you decide to use a regular sausage, I would advise to add some red pepper flakes for additional heat - it really made the dish flare. I made this for my family (dad and brother included), and this was surely a dish where meat was not missed!

Spaghetti with Sausage-Mushroom Sauce
Adapted from Food Network Magazine, November 2011 Issue

Ingredients
Kosher salt
12 ounces spaghetti
3 teaspoons extra-virgin olive oil
2 Tofurky Italian sausage, chopped into quarter inch pieces
1 8-ounce package sliced mixed mushrooms
Freshly ground pepper
3 tablespoons tomato paste
1 teaspoon chopped fresh rosemary
¼ cup heavy cream
Shredded parmesan cheese, for topping (optional)

Directions
1. Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve ½ cup cooking water, then drain.
2. Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the sausage and cook, about 5 minutes. Transfer to a bowl.
3. Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Stir in the tomato paste and rosemary and cook, stirring, 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes. Season with salt and pepper.
4. Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded parmesan, if desired.

Wham-bam!

2011-11-21T08:24:00.000-05:00

Shirt - J. Crew Factory; Sweater - J. Crew Factory; Jeans - J. Crew; Shoes - J. Crew; Necklaces - Anthro, Gifts

Date: Monday, November 21, 2011

WHAM-BAM! Today I'm giving you outfit pictures in good lighting!!! Since I recognized that I already go through "trying on" and "picking out" outfits on the weekend. I told myself, I may as well go ahead and take pictures of them on the weekend too. Thus, I give you outfits, and good lighting, not from the actual day I'm wearing them - but I promise to only post pics of outfits I actually end up wearing. I get to wear jeans in the office due to the short week. It's a nice change from my business casual look as of late.

PS - Can I just say that these shoes are leopard, patent and oxfords - some of my favorite things wrapped into one!

Outfit Update

2011-11-15T21:57:00.000-05:00

Dress - J. Crew; Shirt - J. Crew; Tights - J. Crew; Boots - Aldo; Necklace - Anthro

Date: Tuesday, November 8, 2011

Ok guys, I'm the worse blogger ever right now. My pictures are lackluster, my posting is inconsistent. It's killing me, it truly is, because blogging is one of the only things that I do for me, that I truly enjoy. I *hope* that I can get my regular schedule back starting next week. I have a ton of food posts I have yet to post, so I'll post some of those too. However, here's an outfit that I debated whether/not to post due to the picture quality. Whatever - it's posted now. I'm finally getting my mojo and a set schedule, so I hope to find a way to allow blogging to work with everything else. I hope you all are well!

Milk-Friendly Feature!

2011-11-14T07:54:00.000-05:00

Hello Everyone,

This weekend, the lovely Maryam of Milk Friendly featured me on her blog! Maryam's blog is an awesome site for moms, regardless if you're nursing or not. There's lots of information on caring for your little one, and maintaining your sass and style as a woman. In my feature, I share some of my tips for nursing, working moms - some things that I haven't shared here before. Click here to check out the post. Thanks for the feature Maryam!

Peace,
Monique

Feature in Natural Bloom

2011-11-08T21:11:00.000-05:00

Hey Ya'll,

If you didn't catch it, the third issue of Natural Bloom is out! I'm honored to be featured again! The Lovely Chai is the gorgeous face on the front. It really is a wonderful publication. Thank you to Jc for giving more bloggers a venue to tell our story!

Peace,
Monique

Lost Focus

2011-11-08T20:40:00.000-05:00

I finally did it - I got a hair cut. Really, it's more of a hair shaping, and I love it. It ias exactly what I needed to channel my version of a Bad @ss Afro.

I know this picture is blurry, but I thought it still captured my fro's essence. I have no complaints about my hair for once, and I'm on Day 4 now. #winning.

If you're wondering about the cut, I went to a Deva Curl stylist at Modern Concepts Salon in Ashburne, VA named Alexa. She was not black, however she did have curly hair, and she knew what she was talking about. Those Deva Curl stylists know textured hair, Taren got her hair cut by one in NY, and she also did a very good job (click here to watch). I went to the salon with a fresh chunky twist-out. She cut my hair in its twist-out state (dry). She took about 4 inches off in the very back, and cut ~2 inches on the sides, and pieces here and there. She didn't charge me, because the amount she cut was minimal. However, it's crazy how much of a difference a couple of inches can make to a shape. I would definitely recommend her.

Squash and Spaghetti

2011-11-07T16:04:00.001-05:00

I've been cooking a lot more now than I did when I lived in Philly. I cook at least three times a week, and it is WORK! The lack of time sometimes takes the joy out of cooking, but I do look forward to a different meals across the weeks.

Also, I've been picking meals with minimal cutting and cooking time recently, because my time during the week is so precious. I don't have hours to enjoy cooking like I did before. Besides slicing the squash - this is pretty quick. I added a 'Quick Meals' label below for recipes that I definitely think work well during the week. They normally have minimal ingredients, or a handful of common ones, so they're not only tasty - but cost-effective also. Oh - and as for this dish, it was delicious. My brother text me and said something like, "Can I have some of your pasta? If you don't text me back, I'll eat it anyway..." Needless to say, this was enjoyed by all.

Squash and Spaghetti
Serves 4
Adapted from Market Vegetarian by Ross Dobson

Ingredients

1 butternut squash, thinly sliced

14 oz. angel hair pasta

10-12 sage leaves

2 cloves garlic

1 tbs olive oil

Pecorino Romano (optional)

Directions

Heat oil in skillet over medium-high heat. Add the butternut squash to pan and cook until tender, but not yet breaking up, 5-6 minutes. SS: It took me closer to 10 minutes to get the squash cooked through to where it was just starting to break. Add garlic, and cook for another minute. Remove pan from heat, add sage and let the flavors develop. Cook pasta according to directions. Add the pasta to the pan and mix. SS: The squash should break up on its own if you've cooked it enough. Sprinkle shredded pecorino romano on top.

Naja's 1st Halloween

2011-11-01T08:15:00.000-04:00

I haven't updated you all on my little bear in quite a while. I thought Halloween would be a perfect venue to show off some pictures of my little one. Guess what Naja was for Halloween...

Yep - a sunflower - or some sort of flower! She looked absolutely even more adorable in person! I brought her into my office for a Halloween party with my co-workers and their families...and she didn't like it. Naja is not a fan of strangers crowding around her (and I don't blame her)! They can look - but they CANNOT CROWD! She cried, and wailed both at my office party, and when my mom took her out on Halloween. It was short-lived in terms of pictures during the actual festivities, so I took some pictures in the privacy of our home - where she's much more pleasant.

In other news - Naja is probably teething now. Her mouth is JUICY!!! She also is doing very-well with her hand-eye coordination, considering that her fist is ALWAYS in her mouth now. She can prop herself up very well - she's a strong little bear. Additionally, she seems to enjoy hanging out and dancing with mommy. On the weekends, I don't watch TV, but I do play a lot of music, and dance like nobody is watching. Naja joins in, moving her arms and legs when she's sitting in her chair, and I hate to admit it, but she's much better than me ;) - ha! You should see her dougie - hilarious! *I feel the need to get a portable video recorder to capture these moments - especially since I like video editing, it's a nice way to keep all parts of the family connected. She's 3-1/2 months now, can you believe it?

Pumpkin French Toast

2011-10-31T11:49:00.000-04:00

I haven't posted an "indulge myself" recipe in a while. I actually made a delectable vegan sausage with apple cider sauerkraut and homemade onion rings a month ago. I felt that it was so right, it was wrong! I just had to post this french toast recipe even though it's packed with lots of buttery deliciousness. I do believe these things are ok in moderation...along with a commitment to some type of physical activity to follow, lol. Without further adieu, I give you french toast heaven.

Pumpkin French Toast
Serves 4
Adapted from The Chew

Ingredients
FRENCH TOAST
1 cup milk
1/2 cup half and half
3 eggs
1/2 cup canned pumpkin
1/4 cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch salt
1 Loaf Challah or Brioche thick-sliced and day-old
Powdered sugar
4 tablespoons unsalted butter
1/4 cup vegetable oil

SPICED PECANS
1 Egg White
4 cups raw pecan halves
1/2 cup sugar
1/4 teaspoon ground allspice
1/4 teaspoon chili powder
1/4 teaspoon red pepper flakes
1/4 teaspoon cinnamon

APPLE SYRUP
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons Cornstarch
2 cups apple cider or apple juice
2 tablespoons lemon juice
1/4 cup butter

Directions
FRENCH TOAST
Combine all the ingredients (except the bread), and mix well. Soak bread. The night before, or six hours before, dip the bread slices in the milk mixture (one at a time) and place the bread in a glass baking dish. Continue until all the bread has been dipped. Store in fridge.

The next morning, heat 2 tablespoons of oil and 2 tablespoons of the butter in a large nonstick pan over medium-high heat or use nonstick cooking spray. Place bread slices in the pan and cook until golden on 1 side, about 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Wipe the pan out with paper towels and repeat with the remaining butter, oil, and bread.

SYRUP
Combine sugar, cornstarch, cinnamon, and nutmeg in saucepan. Pour in apple and lemon juices. Cook and stir constantly until thickened and it comes to a boil. Boil for 1 minute and continue to stir. Remove from heat and stir in butter. Serve warm over french toast.

SPICED PECANS
Preheat oven to 250 F. Line a baking sheet with parchment paper. Combine the salt and spices. Set aside. In a stainless bowl, beat egg white until frothy. Slowly whisk in the spices. Toss egg mixture with pecans. Spread on prepared baking sheet in a single layer. Bake for 35 to 40 minutes, gently stirring every 15 minutes or until the meringue is golden. Allow nuts to cool and dry out.

I doubt I would have ever picked this recipe because of all of the butter, oil, sugar, etc. My mom picked this recipe from The Chew, which is one of her new favorite shows ever.

Feature on BGLH!

2011-10-28T11:31:00.000-04:00

Hello Everyone,

My retro braid-twist style was featured on Black Girl Long Hair this morning. Check it out here. Thanks for the feature Leila!

Peace,
Monique

Pasta with Lentils

2011-10-28T08:42:00.001-04:00

Considering that it's supposed to snow tomorrow, and yesterday was jam-packed for me (read back-to-back meetings). I'll end this week, with a filling, healthy meal great for cool weather. It's tasty, simple, and filling - another good one for the hungry teen, who approved this meal.

Pasta with Lentils
Serves 4-6
Adapted from Food Network Magazine, October 2011 Issue

Ingredients

5 tablespoons extra-virgin olive oil, plus more for drizzling

½ onion, chopped

4 cloves garlic, smashed

¼ to ½ teaspoon red pepper flakes

2 tablespoons tomato paste

2 cups low-sodium chicken broth SS: I used veggie broth

½ cup grated parmesan cheese, plus 1 piece cheese rind (optional)

8 ounces orecchiette or other small pasta

2 14-ounce cans lentils (1 undrained; 1 drained and rinsed)

⅓ cup roughly chopped fresh parsley

Kosher salt

Crusty bread, for serving (optional)

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes.

2. Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir ¼ cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining ¼ cup parmesan. Serve with bread, if desired.

These pants...

2011-10-27T09:35:00.000-04:00

Top - Anthro; Pantts - Anthro; Shoes - Anthro

Date: Wednesday, October 26, 2011

...are friggin awesome! It is rare that I find pants that I love. They don't cut off my circulation, don't fall off my behind, don't lose their elasticity, and they're so comfortable! WIN-WIN-WIN! Considering that the last time I wore some SERIOUS flares was in the mid-90s as a little girl, I forgot how much I like serious flares. I think these might be my new favorite pants.

Little Things

2011-10-26T08:42:00.000-04:00

Top - J. Crew; Skirt - J. Crew; Booties - H&M

Date: Tuesday, October 25, 2011

This skirt is a hand me down from my cousin. I feel like it had an astronomical (for me) original price, so I'm quite happy to have inherited something I likely would have never purchased. Another bonus about this skirt, when I opened my Google Reader yesterday, I noticed that one of my favorite style bloggers had the same exact outfit as me! Well...almost the same - her skirt was gold, and she wore her boots with socks. Still - I normally INTENTIONALLY COPY some of her looks. However, this time I managed to get the look on my own. I was so happy. It's the little things.

PS - I took this pic when I got home...notice the change in attitude? ;)

Grass?

2011-10-25T09:25:00.000-04:00

Dress - Anthro; Tights - J. Crew; Shoes - Urban; Necklace - Anthro

Date: Monday, October 24, 2011

I had two options for today's outfit post title, here they are, and these were my thoughts behind them:

1. Green & Brown: Ok, I get it, my dress is green...my tights are brown. That is kind of boring, can't I be a little more creative...

2. Grass: Oh grass, I like it, because my dress is green, and my tights are brown, like the color of grass...and dirt...:-/ Are other people going to see the connection?

3. Grass?: A question mark at the end of the word grass totally confirms the above

Potato Gnocchi with Sweet Potato and Kale

2011-10-24T11:07:00.001-04:00

I made this gnocchi a couple of weeks ago when my grandmother was watching Naja because my mom was out of town. I made dinner for everyone, and we all agreed that this was pretty good. It was creamy, and the substitution of squash for sweet potato added a surprisingly desirable subtle sweet flavor. Might I also add that this gnocchi is a heavy, filling pasta - a necessity if you're feeding a hungry man, and/or growing teen!

Potato Gnocchi with Sweet Potato and Kale

Serves 4

Adapted from Food Network Magazine, October 2011 Issue

Ingredients

2 tablespoons unsalted butter

½ medium butternut squash, peeled, seeded and cut into ½-inch pieces SS: I used sweet potato since I have been using a lot of squash recently

3 cloves garlic, thinly sliced

1 tablespoon roughly chopped fresh sage

¼ teaspoon red pepper flakes

Kosher salt

1¼ cups low-sodium chicken broth or water SS: I used veggie broth

1 bunch kale, stemmed and roughly chopped (about 8 cups)

1 17.5-ounce package potato gnocchi

¾ cup grated parmesan or pecorino romano cheese

Directions

1. Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.

2. Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook untilthe gnocchi are just tender, about 5 minutes. Uncover and stir in ¼ cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining ½ cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes. SS: Since I doubled this, I just transferred it to a 9x13" glass baking dish, which worked out just fine!

One note - I doubled this to get it to stretch for 3 days throughout the week, and things still turned out well!

Same Thing, Different Day

2011-10-23T21:46:00.000-04:00

Shirt - Anthro; Cardigan - J. Crew Factory; Pants - Anthro; Shoes - Boutique 9 via Anthro

Date: Wednesday, October 19, 2011

Ok folks, I have a confession. I wore the same exact outfit as last week - almost. This is not due to a lack of creativity. It's due to a love for a look. I love the androgyny of a loose cardigan over a crisp (or casual) button up. It's one of my favorite looks, and I probably rock a look like this once a week. My apologies for the lack of posting last week, I was very tired and just didn't feel like posting. I got a chance to browse Lucky this weekend, which gave me some great ideas and inspiration for the upcoming week!

Brevity

2011-10-19T08:31:00.000-04:00

Blazer - Urban*; Dress - Anthro*; Shoes - H&M

*Hand me downs from my cuzzo

Date: Tuesday, October 18, 2011

Have you all noticed how brief my actual writing for my posts have been? I have, and it's a shame because I try to write two full paragraphs, and I stop at one. Like this one today. This will be the second to last sentence in this paragraph. I'm only saying it's ok because I believe I still have "baby brain," which means my mind basically only works half the time...hello brevity, goodbye creativity.

Salmon with Walnut-Red Pepper Relish

2011-10-18T08:39:00.000-04:00

I actually made this dish a couple of weekends ago. The salmon was cooked quite to perfection, with a nice blend of fresh herbs, with a taste that was on par to match. The walnut-red pepper relish added additional tang with nice texture and color also. I've never loved a piece of salmon as much as this.

Salmon with Walnut-Red Pepper Relish
Source: Food Network Magazine, October 2011 Issue
Serves 4

Ingredients

½ cup walnuts

Pinch of cayenne pepper

1 tablespoon fresh lemon juice

1 teaspoon honey

2 tablespoons diced roasted red pepper

1 tablespoon walnut oil

2 tablespoons extra-virgin olive oil

¼ cup chopped fresh parsley

Kosher salt and freshly ground black pepper

2 tablespoons chopped fresh chives

1 teaspoon grated lemon zest

1 2-to-3-pound piece wild salmon (about 1½ inches thick)

Directions

1. Make the relish: Preheat the oven to 350°. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add ½ teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)

2. Make the salmon: Raise the oven temperature to 425°. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, ½ teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.

I served the salmon with some oven-baked spiced squash and kale chips. The squash was just ok in my opinion, and the kale chips...well let's just say I have yet to perfect them. Thus, I'm only going to post the recipe for the salmon. If you try it - let me know how you like it!

Blue Bling

2011-10-18T08:26:00.000-04:00

Top - Anthro; Skirt - Anthro; Blazer Cardigan - Anthro; Necklace - Anthro; Ring - Anthro; Shoes - Jessica Simpson

Date: Monday, October 17, 2011

Yep, this outfit is all blue, and all Anthro. I just took the word monochromatic to a whole 'nother level. Another thing - notice the eyes - Mr. Lazy Eye is gone! You can chalk that up to 5 hours of straight, uninterrupted sleep. Thank you Naja for sleeping so soundly, I've never felt so well-rested (at least over the past 6 months).

Remix
Skirt - here
Top - here, here

Motivation

2011-10-14T08:57:00.000-04:00

Shirt - J. Crew Factory; Cardigan - Anthro; Pants - J. Crew; Shoes - Anthro

Date: Thursday, October 13, 2011

Day 3 has proven to be successful (at least in the first picture). I think I will be able to do outfit posts!!! I'm excited, as I believe this will keep me motivated to be excited about getting dressed, to mix things up, and to do so on a budget! Have a great weekend!

Whoops!

2011-10-13T10:08:00.000-04:00

Shirt - BCBG; Sweater - Anthro; Pants - J. Crew; Shoes - Boutique 9; Necklace - Anthro

Date: Wednesday, October 12, 2011

On Day 2 of inside picture taking I recognize that I either

1. Have a slight lazy eye...or
2. I can only smize with one eye

I'm going to go with option number two ;). One other thing - the adorable part of this outfit (the necklace) is covered up by my sweater in this picture. Whoops! Here's to hoping for an even better Day 3!

Trial 1

2011-10-12T20:10:00.000-04:00

Top, Pants - Anthro; Blazer - Banana; Shoes - Urban

Date: Tuesday, October 11, 2011

This is trial one of taking pictures
...inside
...at the crack of dawn
...with artificial lighting

It's not terrible, but it's not great either. If the pictures continue to be very poor, I doubt I will post weekly outfit pictures. What do you all think?

Retro Flat Twist/Braid Video

2011-10-11T08:16:00.000-04:00

After multiple comments and requests, I carved out some time to film a quick video on the hairstyle I sported last week. The video is very brief - I hope not too brief - but the style is quite simple: Flat twist in the front, and two french braids in the back. This style can be done on all hair types. While my pictures show the style on my natural hair, I straightened it last weekend and did the tutorial on my straightened hair. Also note that the lighting is better - not perfect, but better;) Enjoy!

The Heart of a Mother

2011-10-07T08:56:00.000-04:00

My mom's birthday was yesterday. As most of you have observed, this past year has been filled with a lot of changes - many of which I leaned on my mom for support. I do believe that it is in times of change when you see who a person really is. I can honestly say that my mom is truly selfless, strong and all-around awesome! On her birthday, I only hope to let her know how much I truly love her. Now that I am a mom - I only hope that I can offer Naja the love, support and wisdom that my mom has passed down to me. Here's a picture of me and my family out for my mom's birthday.

For her birthday, my family went out to dinner at Founding Farmers. We had a blast eating, laughing and sharing stories. Mom - I wanted to take this time to say I love you. You're the best mom I could have asked for ;).

Retro Twist-Braid Style

2011-10-06T19:54:00.004-04:00

**Update - I ended up creating a tutorial for this style, you can find it here on youTube.

It is rare that I find a hair blog exciting these days. However, I stumbled across A Curl's Best Friend and found the content to be fresh and eye-catching. The style I'm "modeling" is a copycat from this post. I love to see new ideas and contributions to the natural hair online community. Shout out to Shanti and Antoinette for doing their thing!

This style is so creative, and retro. It's something I could totally see Autumn rock. I would have never thought to mix flat twisting with braiding in this way. I loved the look as soon as I saw it! I personally think it looks better on Shanti because the "hang-time" adds to the retro feel this style portrays, however my lack of length did not stop me from going for it. *I did this style on stretched hair, and it took me about 15 minutes.

Shrimp & Grits

2011-10-05T10:49:00.000-04:00

I haven't posted any pescatarian dishes in a while. I take the liberty on the weekends to cook for my family since I love to cook. Since I'm the only non-meat eater, these meals will typically showcase some sort of seafood option. Last weekend, I made shrimp and grits for my dad, brother and his friend. We all enjoyed this dish. The grits were creamy and cheesy with a little bit of spice. The shrimp and sausage added an additional spicy flavor.

Shrimp & Grits
Source: Adapted from bon appetit, September 2011 Issue
Serves 4

Ingredients

GRITS
1 cup yellow grits (not instant)
1 cup grated sharp white cheddar
1 tbsp unsalted butter
1 jalapeño, seeded, diced
1/4 cup heavy cream
Kosher salt, freshly ground pepper

SHRIMP
1/2 cup 1/3" cubes Tasso, andouille sausage or bacon *SS: I used Tofurky Italian sausage
1 tbsp vegetable oil *SS: You'll need this if your meat is lean or vegetarian
3 garlic cloves, sliced
2 tbsp butter, divided *SS: I used EVOO instead
16 large shrimp peeled, deveined
1/4 cup (or more) beer
1/4 cup low-salt chicken broth *SS: I used vegetable broth
4 large eggs
1 tbs fresh tarragon *SS: I left this out since it was just for garnish

Directions

GRITS
Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding wat by 1/4 cupfuls if too thick, until tender, about1 hour. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.

SHRIMP
Meanwhile, heat a large heavy skillet over medium heat. Add sausage; sauté for about 3 minutes (or until fat begins to render if using Tasso). Add garlic and 1 tbsp butter; stir until butter melts. Add shrimp. When garlic begins to brown, add beer and chicken/vegetable stock.simmer until shrimp is cooked through, about 2 minutes. Remove skillet fro heat; set aside.

Heat a large nonstick skillet over medium heat. Add remaining 1 tbsp butter to skillet; swirl to melt and cover bottom of pan. Crack eggs into pan and cook until whites are just set but yolks are still runny, about 3 minutes.

Spoon the grits into a bowl, making a well in the center. Top with the shrimp, then egg.

I believe the andouille sausage and beer is supposed to be the crowd pleaser in this dish. Even my meat-loving dad enjoyed this dish with my Tofurky substitute. The beer also added great flavor to the shrimp. This meal is great for breakfast, brunch or dinner.

Lavash Pizza with Roasted Eggplant and Arugula

2011-10-04T16:52:00.001-04:00

Some dishes are beautiful and delicious, and this pizza surely falls into this category. Lavash is a healthy, Mediterranean bread that is used as the "dough" in this pizza. I would definitely use it again because it's not too expensive, and it stretches more than a batch of store-bought dough! Now onto taste, I only recently have become a fan of arugula. My palette did not seem to like it's bitter taste. The bitter arugula paired with the eggplant and mixed cheeses really plays well with this recipe. I can only imagine how nice this would have tasted with an appropriate wine pairing! I will definitely make this again!

Lavash Pizza with Roasted Eggplant and Arugula
Source: Adapted from bon appetit September 2011 Issue

Ingredients
1 1-1/2 lb eggplant, peeled, cut into 1/2" cubes
1 tsp sea salt plus more for seasoning
2 tbsp EVOO
Freshly ground pepper
4 8" squares whole wheat lavash
1 cup small cherry tomatoes, halved
1/2 cup chopped scallions
1/2 cup coarsely grated mozzarella
1/4 cup finely grated Parmesan
1 tbsp chopped fresh oregano
1 tsp crushed red pepper
8 cups arugula
1 tbsp fresh lemon juice

Directions
Preheat oven to 450 F. Toss eggplant with tsp salt in a medium bowl. Let sit between double layers of paper towels for 10 minutes. Pat dry. Return to bowl; toss with 1 tbsp oil. Sprinkle with salt and pepper. Spread on a rimmed baking sheet. Roast until soft and browned, about 15 minutes,

Brush oil on lavash; arrange on 2 or more rimmed baking sheets. Top with next 6 ingredients. Bake until cheese melts, about 5 minutes. Toss arugula, 1 tbsp oil, and juice in a large bowl. Season with salt and pepper. Mound salad over pizzas. Cut into 4 pieces.

In summary, brother ate this, dad ate this, and mom ate this, and they all surprisingly enjoyed it.

Blow Out

2011-10-03T09:16:00.000-04:00

Blazer - Banana; Top - J. Crew; Jeggings - Joe's via Anthro; Shoes - Lulu's

Date: Saturday, October 1, 2011

Blow out: my hair, and the Michigan v. Minnesota game this past weekend. Michigan - 58, Minnesota - 0. Like taking candy from a baby...hail!

Squash, Manchego and Balsamic-Onion Grilled Cheese

2011-09-30T08:07:00.000-04:00

I have one comment on this sandwich: ABSOLUTELY DELICIOUS! I watched a lot of TV while on maternity leave. Another series that I picked up on was Food Network Star. The show is all about food, and allowing each contestant to compete to share why they should be the next hot star. Jeff Mauro, the "Sandwich King" won. The idea for his show surrounded sandwiches. Basically - he loves them, and he makes EVERYTHING a sandwich. Everything that he made INTO a sandwich looked amazing, but it was pretty meat heavy. You can only imagine how ELATED I was to see that his first feature in the Food Network Magazine was not only vegetarian, but also delicious. This is a must-try!

Squash, Manchego and Balsamic-Onion Grilled Cheese
Source: Adapted from Food Network Magazine, October 2011 Issue

Ingredients

5 tablespoons unsalted butter, plus more for the bread SS: I made this twice, and the recipe works just as well subbing the butter for the onions and squash with EVOO - 1tbs for the squash and 2 tbs for the onion for more healthy fats

½ butternut squash, peeled, seeded and sliced ¼ inch thick

2 tablespoons maple syrup

½ teaspoon chili powder

Kosher salt and freshly ground pepper

1 Maui or other sweet onion, thinly sliced

¼ cup balsamic vinegar

1 teaspoon sugar

8 slices country white bread

1 pound manchego cheese, thinly sliced

1 cup sliced almonds, toasted SS: I didn't used sliced almonds because I always have whole almonds at home

Directions

1. Preheat the oven to 425°. Line a baking sheet with parchment paper. Melt 2 tablespoons butter. Toss the squash with the melted butter, maple syrup, chili powder, and salt and pepper to taste on the prepared baking sheet. Roast until golden and soft, about 20 minutes. Set aside and let cool.

2. Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-low heat. Add the onion and toss to coat. Cook, without stirring, until the onion begins to develop a deep brown color, 10 to 15 minutes. Stir and add the balsamic vinegar, sugar, and salt and pepper to taste. Cook, stirring, until the onion mixture thickens and develops an intense sweetness, about 15 more minutes.

3. Sandwich build! Butter 1 slice of bread. On the unbuttered side, add the ingredients in this order from the ground up: manchego, squash, caramelized onion, sliced almonds and more manchego. Close with another buttered bread slice, buttered side up. Repeat with the remaining ingredients to make 3 more sandwiches.

4. Heat a heavy griddle or flat pan over medium heat. Melt the remaining 2 tablespoons butter in the pan. Lightly cook each sandwich, in batches if necessary, until the cheese starts to melt, 3 to 4 minutes per side. Low and slow is the key here so you don't kill your bread before the delicious innards get gooey.

This sandwich was amazing. I made it for friends that came to visit, and they agreed...so you should go make it...NOW! :)

As good as it gets

2011-09-29T08:23:00.000-04:00

Top, Skirt, Shoes - Anthro

Date: Monday, September 26, 2011

Here you have it folks - an actual idea of what I wear to work. This picture was taken at home right as the sun was setting. I only managed to get one halfway decent picture. Thus, this is as good as it gets for today!

So you think you can dance...

2011-09-28T08:47:00.000-04:00

Top - Fcuk; Skirt - American Apparel; Sneakers - BCBG for Keds; Hat - Anthro

Date: Saturday, September 24, 2011

I'm back, and this outfit is nothing spectacular. However, Saturday was a day of errands, and Naja + mommy + errands means comfort! I honestly don't love the way it turned out, but I figured what the heck - just go ahead and post it anyway...

It just so happens that I started watching So You Think You Can Dance during my official maternity leave. The dancers on the show are AMAZING! I love watching people display pure talent and dedication to their craft. Watching the show inspired me to try dancing more! Note: I am not a trained dancer, and I have never taken any dance lessons. I have rhythm, but I'm not a "dancer." I was playing around with some "hip-hop" moves in the first picture. Not my best work, but it was fun nonetheless!

Zucchini Goat Cheese Pizza

2011-09-27T08:25:00.001-04:00

I love fresh veggies. A family friend had some extra zucchini from their garden and offered some to our family. I happily obliged to add yet another zucchini recipe to the blog. Simply put, the ingredients are simple, and the flavor is fresh and spot on. This tomato sauce was thick and tangy. For my vegan friends - this pizza can definitely go without the cheese, I would just add more zucchini!

Zucchini Goat Cheese Pizza
Source: Adapted from Vegetarian Times, June 2011 Issue
Serves 2

Ingredients
PIZZA

2 Tbs. olive oil, divided

8 oz. (½ pkg.) prepared refrigerated pizza dough SS: I used pre-made dough

1 3.5-oz. log goat cheese, thinly sliced or roughly chopped

1 zucchini, peeled into thin strips

1 small red bell pepper, cut into rings

SAUCE

1 6-oz. can no-salt-added tomato paste

2 Tbs. finely minced onion

2 cloves garlic, minced (2 tsp.)

2 tsp. dried oregano

2 tsp. olive oil

½ tsp. red wine or red wine vinegar

Directions

PIZZA

To make Pizza: Preheat oven to 450°F. Brush large baking sheet or pizza pan with 1 Tbs. oil. Spread pizza dough in prepared pan.

SAUCE

To make Sauce: stir together all ingredients with fork in small bowl.

Spread Sauce on dough. Top with half of goat cheese. Spread zucchini strips over goat cheese, top with bell pepper rings, then remaining goat cheese. Drizzle with remaining 1 Tbs. oil. Bake 10 to 15 minutes, or until cheese is melted and bubbly. Cool 10 minutes, then cut into 6 slices.

I'm still working on perfecting a quick homemade dough recipe to save money. For now, store bought works just fine.

Sugar and spice

2011-09-26T09:41:00.000-04:00

I got my hair straightened on Friday, and I love it. It got frizzy pretty quickly, but I like the look of "big hair" so i'm all for it. I think this will be my look for the fall and winter...I will be attempting to teach myself how to do it once every week, or maybe every two weeks. I'm not worried about heat damage, and here are a couple of reasons why:

There are naturals who straighten regularly and experience no visible curl loosening.
Yes, I know it will be added "damage" to my hair, but we "damage" our hair whenever we detangle, style, or touch it right? Yes, it may be too much for some, however I got my hair straightened regularly in middle school and NEVER experience heat damage. This was for 2 years of bi-weekly hair pressing. Thus, I know my hair can handle this, when done properly.
Loo's recent post totally gave me some validation for it, and I really appreciated it.
I'm really happy with my hair's current length. I'm content with MAINTAINING this length.
Long hair is no longer my holy grail, however I am still aiming for healthy hair. I believe you can have healthy hair, and have it straightened regularly.

Sorry for the poor picture quality - I used my phone. A picture is better than no picture, right?

I Still Wear Clothes

2011-09-22T08:23:00.000-04:00

This picture was taken two weeks ago when I went to Founding Farmers with a couple of friends. My camera was dead so this is the only pic. A lovely blood orange housemade soda. FYI, It's totally unrelated to the post, but it was DELICIOUS!

This new job marks the first time in the past three years where I have had to get dressed every day. Not that I walked around naked before, but in my former job, I visited industrial plants. Thus, I typically wore the same khakis, jeans, steel toe boots, and button ups every day. Now that I'm in an office setting, I don't know what to do with myself! It's exciting because I really get to utilize my wardrobe. At the same time, it's challenging - putting five distinct outfits together every week is WORK! It's much easier when you only have to get dressed 2-3 times a week, for fun. Now, I HAVE to get dressed! Thankfully, my office dress code is business casual, and we can wear jeans on Friday. So, 90% of my wardrobe is appropriate for work. These facts make for a much more interesting personal style part of this blog. The only dilemma is the fact that it's pitch black when I leave for work, and when I return home.

Should I bring my camera with me to work and take shots on my lunch break? What would you do?

Nursing as a Working Mom

2011-09-20T19:53:00.000-04:00

As promised, here's my update on nursing as a working mom. So, what's it like nursing your child as a working mom? Well, you basically pump as much as you nurse. I pump at least three times a day. Right now I pump around 8:45 am, 12:30 pm, and 4:15 pm. I pump every time Naja would eat. I try to pump close to the time that I leave work for home so that I'm moderately "full" when I get home. However sometimes Naja needs another bottle right before I get home, so I pump an additional time in the evening. I also *try* to pump once on the weekends, in the morning, an hour after I nurse (when my milk supply is at its greatest). This is great because I can freeze this milk, and save it when I travel for work.

My employer is very accommodating to nursing moms. They have a Mother's Room equipped with a phone, internet hook up, electrical outlet, table, chair, and mini fridge. This is great because it allows me to work while I pump. It's also great because it's a relaxing environment. I've pumped in a public bathroom, and on the train - neither of which were relaxing. I definitely think your comfort level affects your milk supply!

So, she really knows how to put on a show...

A couple of tips for the working/nursing mom:
1. Be mindful of your attire. Those hard to get on dresses probably aren't your best option while you're pumping.
2. Be open and honest with your employer about your desire to give your child your milk. Work things out to benefit both parties. Just because you're pumping doesn't mean you can't work. You can easily send emails, read material, and make phone calls while you pump.
3. Nurse your baby every opportunity you have! This means in the evenings, at night, and on the weekends. This will help your milk supply tremendously.
4. Have one pump for the home, and another for the office. This is costly if you have to buy both pumps. Although, I received both pumps that I have from friends. You can definitely make things work with one pump. However if you have a tough commute, it can really help you save time and effort to keep one at work, and one at home.
5. Understand your daycares rules with breast milk. Ask questions like: What do you do with milk that you have warmed up that's left over? How do you warm up the milk?

Her face two seconds after the previous picture...smh

Finally, I promised to tell one shenanigan story regarding nursing at work, here goes... Last week, I got out of training a little early. I excitedly left work at 5, with the hopes to catch a 5:20 bus back home. I began my usual commute home: walk to the metro station, hop on the metro, ride one stop up to where I catch the bus, then get off the metro. While getting off the metro, a little voice said, "You're feeling quite light today Monique." I looked down and recognized that I LEFT MY PUMP AND MY MILK AT THE OFFICE! Now, I would have continued on my trek home if the milk was in the fridge, but I put the milk in my bag because I planned on taking it home with me. There was no way I was wasting 12 ounces of milk. Thus, I hopped back on the metro, rode one stop back to work, walked back to the office, picked up the bag, and headed back on my trek home. I got home at 7:20. Womp, womp womp.

Naja is wearing: Jacket - Baby Zara; Shirt - Baby H&M; Leggings - Baby Gap; Shoes - Gift *All clothes except the jacket were hand me downs :)

Crispy Quinoa Cakes with Roasted Red Pepper Sauce

2011-09-19T19:41:00.000-04:00

I know I have about 20 different version of quinoa cakes, but that's because quinoa is my chicken. Most people eat chicken every week in a different variety, so I do the same with quinoa. These cakes were so good, and the sauce really sets them off! What's even better is the fact that this is a quick meal. The downside is that it has a lot of random ingredients. Ironically, I had most of them in my fridge/pantry, so this was a win-win for me!

Crispy Quinoa Cakes with Roasted Red Pepper Sauce
Source: Vegetarian Times, September 2011 Issue
Makes about 7 cakes, serving 2 cakes/person

CRISPY QUINOA CAKES
Ingredients
1 large egg
2 tbs. all-purpose flour
1-1/2 tbs. tahini or nut butter SS: I used peanut butter
1-1/2 tsp. red or white wine vinegar
3/4 cup dried quinoa (to make 1-1/2 cup cooked quinoa)
1/2 cup finely grated sweet potato SS: That's about half of one large sweet potato
1/2 10-oz package frozen spinach, thawed and squeezed dry
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped nuts, optional SS: I didn't use these
2 oz. crumbled feta cheese, optional
2 tbs. finely diced onoin
1 tbs. fesh parsley or cilantro SS: I used parsley
1 clove garlic
1/2 tsp. salt

Directions
Preheat oven to 400F. Coat baking sheet with cooking spray. Combine egg, flour, tahini (or nut butter), and vinegar in bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4-cup patties with wet hands. Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.

ROASTED RED PEPPER SAUCE
Ingredients
1-1/2 cups roasted red peppers, drained SS: Equivalent to 1 16 oz. jar
1/2 cup toasted almonds
1 clove garlic
2 tsp. red wine vinegar

Directions
Puree all ingredients in food processor.

So, there you have it! I only needed to purchase a sweet potato, feta cheese and parsley for the cakes, and the roasted red peppers for the sauce. This recipe makes quite a bit of sauce. I found that the sauce was great for veggies - try celery or snow peas!

8 Weeks

2011-09-14T11:01:00.001-04:00

Ok guys, time really flies when you have a kid. She grows so much over a single day, she makes me feel like I should really be working on something EPIC! LOL. Seriously, I look at her now, and I don't even know who she is!

This past weekend, one of Naja's "aunties" came to visit for the first time. We had a blast catching up on things. We lounged outside on the deck, with Naja in her bouncer (pictured). This past week my mom and I started giving Naja a pacifier, and it's a lifesaver! Originally I didn't want to give her a binky, but it is very soothing for her, and keeps her quiet in car rides. For example, she normally won't fuss for about 20 minutes in the car without binky, and with binky, I can easily get another 20 minutes of a happy baby riding in the car! I tried it out this weekend, running some last minute errands before my return to work and things worked out great. Naja was a true camper the entire car ride.

This is my first week back at work full time. Thus far, I get up at 6 AM, and leave the house at 7 AM to be at work by 8:45 AM. I get home around 6:30 PM. I catch a commuter bus into DC, and then hop on the metro, and walk to my office. It's been tough being away from her for so long because I feel like a bad mother. However I steadily remind myself that I work to provide for her, and I'm still spending time with her in the mornings, evenings, and nights! Also, I'm enjoying work, which definitely helps a lot. I'm still nursing Naja, and things are going well, but I am very busy! I'm going to do another post next week on nursing as a working mother. The post will include some of the shenanigans I've run into, which should be both comical and informative for inquiring minds.

Naja is staying at home with my mom during the day. Some days she wakes up pleasant, other days she wakes up fussy. Babies are still human with good and bad days. I think her personality is starting to show and I think she's going to be a talker like her momma! Whenever she's around people talking, she makes these noises like she's trying to join in. I love it! Finally, yesterday, Naja smiled for the first time while she wasn't sleeping. I was SO EXCITED.

Spiced Chickpeas

2011-09-13T11:48:00.000-04:00

Want a healthy snack? Try these spiced chickpeas! Chickpeas are obviously my favorite bean. I have a couple cans of them in my pantry at all times, because I love how they taste. I mean I used them in banana bread - clearly, I love them. These spiced chickpeas are a great, healthy snack. The recipe calls for you to remove the skins on the beans, but I don't think it's REALLY necessary. Try them out!

Spiced Chickpeas
Source: Adapted from weelicious.com

Ingredients
1 15 oz can chickpeas
1 tsp cinnamon
2 tbs canola oil
1 tbs honey

Directions
1. Preheat the oven to 400 F. Peel the skins from the chickpeas.
2. Whisk cinnamon and oil in a bowl. Toss the chickpeas in the oil and cinnamon. Cover a cookie sheet with parchment paper. Place the chickpeas on the cookie sheet. Roast for 40 minutes, turning every 15 minutes.
3. Toss the chickpeas in the honey, and bake for another 7 minutes.

Enjoy!

New Hairstyle

2011-09-12T18:39:00.000-04:00

I can't remember the last time I did a post about hair. This is due to many reasons. One of which can be easily attributed to my indecision when it comes to me and my hair. Another is my recent lack of inspiration with my hair, in general. I seriously consider chopping it all off once a week. WELL, I recently was *inspired* by one of the style icons of at BGLH. Lurie is a beautiful woman with GORGEOUS hair! I wanted to style my hair to look exactly like one of the styles she displayed in her interview. Well, my style did not turn out to look like Lurie's, but it's a nice version of a that style, so it's "new."

I don't know when/if I'll have time to do a tutorial (considering I barely want to do my hair). However, I'll try to explain how I did this style. I created a side part. Did flat twists on the side with the least amount of hair. I did medium-sized two-strand twists on the side with more hair. Then, I folded and pinned the two-strand twists to my liking, and used bobby pins to secure them. The entire style took me about one hour. I'm not sure that the tutorial makes sense. I tried to take enough pictures so that you could see the style from every angle.

I think this style is a really elegant natural style, and is great for a special occasion, or a professional, office setting. If you try this style, let me know!!!

Spaghetti and Veg Meatballs

2011-09-08T14:32:00.001-04:00

Fall is here! I had to wear a JACKET yesterday because it was so cool! With fall weather comes warm, comfort food. Spaghetti and meatballs is a great way to kick things off.

Spaghetti and Veg Meatballs
Source: Vegetarian Times, September 2011 Issue
Serves 12

Ingredients
3 8-oz pkg. plain seitan, rinsed and rained
1 8-oz. pkg. low-fat cottage cheese or ricotta
1 cup unseasoned breadcrumbs
1 small onion, finely chopped
1 large egg, lightly beaten
3 tbs lemon juice (About 1 lemon)
2 tbs finely chopped fresh dill
2 tbs. finely chopped fresh min and/or parsley SS: I omitted this because I forgot to get it
2 tsp ground cumin
1 tsp baking soda
1/2 tsp allspice
1/4 tsp ground cinnamon
2 tbs olive oil
1 25-oz jar tomato sauce SS: Feel free to use your favorite tomato-based pasta sauce also
1 cup crumbled feta cheese, optional

Directions
1. Pulse setian in food processor until finely ground. SS: Go ahead and pulse the onion too to save yourself some time chopping it. It's all going in the same bowl! Transfer to bowl, and add all ingredients except oil, tomato sauce, and feta. Mash mixture with hands or potato masher until mixture comes together. Season with salt and pepper. Chill 30 minutes.
2. Preheat oven to 350 F. Coat baking dish with oil. Scoop seitan mixture into golf ball-size meatballs, and place prepared baking dish. Bake 20 minutes.
3. Pour tomato sauce over meatballs, and sprinkle with feat (if using). Bake 30 minutes, or until sauce is bubbly.

I think the ricotta addition gave them a unique flavor I normally don't experience. I will definitely fix the meatballs again. I will say I think I made my meatballs too big, and they were not tight, they fell apart somewhat, so I may also adjust the oven cook time, or make them smaller.

Chinese Tofu and Rice Soup

2011-09-07T07:02:00.001-04:00

Eating is a necessity for me (hopefully you too), and I like to vary my meals, so I try to fix one new dish per week. In my free time, I read food magazines and blogs to help me scope out new, fresh recipes, and I love it! Food Network Magazine is one of the few food magazines I subscribe to. Most of the recipes there are meat-based, however I'm getting courageous by adapting the recipes to fit my dietary choices. This recipe originally calls for 1 cup of rotisserie chicken (and chicken stock), which I simply substituted with extra firm tofu cubes (and vegetable stock). This was tasty and filling! Everyone in my family liked it - brother and dad included!

Chinese Tofu and Rice Soup
Source: Adapted from Food Network Magazine, September 2011 Issue
Serves 6

Ingredients
4 Large Eggs
Kosher salt and freshly ground pepper
1 pack (200 grams) Extra-Firm Tofu, Cubed
2 tablespoons vegetable oil
2 large tomatoes, halved and thinly sliced
4 cups low-sodium vegetable broth
1 bunch scallions, sliced
2 tablespoons sesame oil
3 teaspoons low-sodium soy sauce
4 cups baby spinach
1-1/2 cups cooked rice (white, brown or wild) SS: I used white basmati rice

Directions
1. Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. SS: With all the broth that this dish calls for, I would suggest using a soup pan. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.
2. Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the tofu, broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 teaspoon salt. Partially cover and simmer 5 minutes.
3. Stir in the spinach and rice and warm through. SS: If using chicken, add it at this step. Season the soup with salt and pepper.

I will definitely make this again, it's a one pot dish with all of the nutrients you need - protein, starch, and veggies! This also required minimal prep, aside from slicing the tomatoes and scallions, and beating the eggs - this was a dump and simmer cook job. Everyone needs that, especially during the week!

Make this vegan by leaving out the eggs - I think it would taste just fine without them!

Quarter-Life Changes

2011-09-06T10:19:00.000-04:00

A couple of weeks ago, I hinted that I would have some serious updates some time soon. Now is the time to deliver those updates!!! NOTE: The pictures have absolutely NOTHING to do with this post, but everyone likes to see baby pics! I'm using pictures from a "photo shoot" I shot for Naja's birth announcements.

The main update is that I have moved to the DC/MD/VA (aka DMV) area!!! As you may remember, my parents live in Northern VA, and living in the area increases my support network for Naja. This is really a blessing, my mom is a TREMENDOUS help. She even encourages me to get out the house by myself while she watches Naja.

With this move also comes...a new job!!! C'mon guys...I wouldn't leave a well-paid job and move to a new city with a new baby without another comparable offer in hand. That's why I didn't respond to some of the comments regarding returning back to work and daycare - my apologies but your answer is here today! My new job is in the sales/commercial field, with a company in the healthcare industry in DC. My first day is next Monday, 9/12!

Proud uncle with his niece

Naja and I are staying with my parents for a bit, getting adjusted to everything. My mom has graciously offered to watch Naja during the day for a little bit. We're not sure exactly how long for now. I will most likely put her in daycare part-time when she starts moving around more. So, that's all for me - new city, new job, new baby...talk about quarter-life changes!

Vegetarian Chick'n Salad

2011-08-31T09:28:00.000-04:00

Are you ever confused when/why vegetarians title a non-meat food item a meat title? I certainly was, however I realize since vegetarianism is still not widely popular, certain tastes and textures for food are best described with a meat title. For example I don't love this chicken salad because it tastes like chicken, however I do enjoy the chicken-like TEXTURE in the Gardein Chick'n used in this recipe. The meat titles are a matter of texture and presentation for me.

Vegetarian Chicken Salad
Source: Adapted from Food Network Magazine, September 2011 Issue
Serves 3

Ingredients
1 2-pack of Gardein Chick'n Tuscan Breasts *without the sauce*
2 stalks celery, diced
1 medium carrot, diced
1/4 onion, diced
2 tablespoons mayonnaise
1 tablespoon yellow mustard
1/2 teaspoon all seasons salt
1/2 teaspoon granulated garlic
pinch paprika
Freshly ground pepper
Whole Wheat Wrap
Lettuce (for topping) SS: Tomato would go well also, but I don't like tomatoes on my sandwiches

Directions
1. Combine the chick'n, celery, carrot, red onion, mayonnaise, mustard, all seasons salt, granulated farlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
2. Serve the chick'n salad on a wrap with lettuce.

I vegetarianized this recipe, originally it was meant for 1 cup of rotisserie chicken, so feel free to adapt if you eat meat! Serve this with nuts, chips, or pickles - your favorite sandwich accompaniment. Make this vegan by substituting regular mayo with vegan mayo.

6 Weeks

2011-08-30T16:16:00.000-04:00

Holy smokes folks! My maternity leave is up and today is my first day back at work. While I have a ton of email to catch up on, I have a ton of updates about my little bear! First, I think I missed out on one of many firsts: rolling over. I'm so upset that I missed this, and that I'm not sure whether or not I missed it. I woke up yesterday morning, and laid her down on her belly for "belly time" in the center of her playmat. I turned around for about 10 seconds to grab something from my bathroom and when I looked back at Naja, she was on her back and halfway off the mat! I was confused when I first saw her. I thought to myself: Did I put you this far away off the mat? Did I put you on your back? WTH, did you just ROLL OVER?!?!? What just happened!?!?!?

I then did what any parent would do - I put her back on her belly hoping to see this great "roll over" feat again. To my dismay, she did not roll over again, instead, she hung out on her belly, lifting her head until she was ready to do something else. Totally the pits!

Another thing - Naja is FASCINATED with my hair. She started focusing in on things (with her eyes) last week. You can tell she really is looking at you now! Well, she seems to ~~stare~~ look at my hair more than my face. I know this because when I move, she moves, but she's not looking at my face. She only does this with me, and it's hilarious. If I had to caption her facial expression when observing, it would be something like:

"What is that on your head? That's different...haven't seen that look on anyone else...seriously, that is SOOOO interesting..."

Naja is learning more and starting to interact more with everyone, and I'm loving the growth! It's crazy how quickly they change from week to week at this age. What an amazing thing to watch.

Banana Bread

2011-08-29T10:35:00.000-04:00

Those of you who know me know that I like to eat tasty, healthy food. I'll also indulge myself with something delicious with little to no nutritional value on occasion also. Regardless, taste is very important to me! This banana bread is tasty and very, very nutritious - I was SHOCKED! I've made other healthy sweets that didn't make it to the blog because I didn't like it, thus I simply wouldn't suggest for anyone else to make it. However, this banana bread is packed with nutrition and taste. Give it a stab before you look at the ingredients and say "HECK NAW!"

Banana Bread
Source: Adapted from never(home)maker
Makes 1 loaf

Ingredients
5 tablespoons butter, softened (or 1/3 cup Earth Balance), plus more for greasing pan
1/2 cup maple syrup
1 banana
1 teaspoon vanilla
1/3 cup almond milk
1 heaping tablespoon peanut butter
2 cups whole wheat flour
1 cup garbanzo beans
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
2 handfuls chocolate chips

Directions

Preheat your oven to 350 F. Then, lightly grease a bread pan.

In the bowl of an electric mixer, cream together the butter and maple syrup. A couple of minutes should do.

Then add in the vanilla, almond milk, garbanzos, peanut butter, and banana. Mix on high with the flat beater attachment until everything is smooth - 5 to 7 minutes.

In another bowl, whisk together the wheat flour, salt, baking powder, baking soda, cinnamon, and nutmeg.

Add the dry ingredients to the wet. Mix until well moistened.

Fold in the chocolate chips.

Pour the mix inside.

Bake for 30 minutes, then check for done-ness. Then add another 10 minutes to the bake cycle and keep an eye on the bread so it doesn't over-bake.

Bread is done when a toothpick inserted in the middle comes out clean.

Say WHAT? Whole wheat flour, no sugar AND GARBANZO BEANS!?!?! Yes, yes and yes! Surprisingly the garbanzo beans only change the texture, and I really like what they did. This can easily be veganized by substiuting butter with Earth Balance.

I've made this twice since discovering it. I would suggest that you ONLY make this if you have an electric mixer...or super strong arms, but preferably the former. Additionally, I found I got the best texture with the beans using the flat beater instead of the wire one. I tried both, so trust me on this one. I'd love to hear if any of you make this, please let me know what you think!

Nurse the Baby

2011-08-25T11:49:00.000-04:00

I decided I wanted to nurse Naja as soon as I knew I was expecting. Naturally, I thought nursing would be easy. I thought my child would latch on to my breast like it was second nature, and the milk would flow like a faucet...while some of my assumptions were accurate (ex. faucet flow), others weren't. Below are some speed bumps I ran into with nursing my baby.

WTH - my child is slightly jaundice, won't wake up, and I'm having problems with her latching! When Naja was firstborn, the nurse tested her for jaundice, but found her to be negative for it. Naja was EXTREMELY sleepy during the first week. The child would not wake up! One week later her doctor informed me that she probably was slightly jaundice. One way to tell if a newborn is jaundice, is to observe the skin and check if it's slightly yellow. While the nurse did check her for it, I guess she missed the yellow on my baby's brown skin. Anyway, because she was jaundice, she was sleepy and didn't wake up often. Since she didn't wake up, she didn't eat much. Therefore, she lost a lot of weight in the hospital (more than normal). Finally, since she barely had any food in her system, she didn't have the energy to latch on (take my breast). Thus, I was waking a sleepy, but hungry baby every two hours, feeding her my milk through a syringe with my finger, and pumping afterwards to make sure I had some milk for the next feeding AND to protect my milk supply. I was a VERY TIRED mommy the first week! Thankfully, Naja took a liking to my breast when she was 4 days old, and all of the above issues resolved themselves shortly after!
So nursing hurts, and Lanolin will be your BFF. My nipples were very sore the first 2-3 weeks of nursing. The best analogy I can provide is one of musicians who play string instruments. When I started playing the guitar, my fingers would become very sore and start to callous because my fingertips weren't accustomed to the strain applied from the strings. However, after some time, my fingers toughened up, and I no longer had calluses. Well, the same ideology applies with nursing. I apply Lanolin after every feeding session, and it helps a lot!
I'm a working mom, but I still want to give my baby my milk. As a working mom, choosing to nurse my child puts a couple more tasks on my list of things to do. For starters, I need a pump, and pumps are expensive. The good portable ones cost about $250. Thankfully, a family friend gave me her pump, so I simply purchased new accessories. Second, you're going to need some time out of the work day to pump. My lactation specialist suggested pumping when baby would normally eat - for me that's every three hours. I'll let you know how this goes when I return to work.

Those were my nursing speed bumps. I hope this helps gives inquiring minds a heads up. All in all, I can say that nursing is very rewarding. I feel like it has strengthened the bond between Naja and me, and I know it's best for her health.

Curried Rice and Quinoa Pilaf with Pistachios and Prunes

2011-08-24T10:35:00.000-04:00

This is just a little something I put together for a quick meal a couple of weeks ago. Note that I could not find cooked lentils, so the meal took much longer since I had to cook them. However, I definitely think this can be finished in under 30 minutes if you buy the pre-cooked ones.

I know some of you may read this title and think, "Wow, that sounds like a lot!" It is a lot, but the flavors mesh fairly nicely. The curry adds a nice savory flavor, paired with the sweet prune flavor, and the pistachios add another nice salty flavor. I'm sure you could also substitute prunes with mango. I've already proven that curry and mango pair nicely together!

Curried Rice and Quinoa Pilaf with Pistachios and Prunes
Source: Adapted from Vegetarian Times, September 2011 Issue
Serves 4

Ingredients
2 tablespoons olive oil
1 small onion, finely chopped (~1 cup)
1/2 cup basmati rice
1/4 cup red quinoa SS: I just used regular quinoa, the red quinoa has the same flavor, however the color makes the dish more appealing I suppose
2 teaspoons curry powder
1 bay leaf
1/2 cup cooked lentils
1/2 cup finely chopped pitted prunes
1/4 cup coarsely chopped pistachios

Directions
1. Heat oil in medium skillet over medium heat. Add onion, and saute 2 to 3 minutes, or until translucent. Add rice and quinoa, and cook until rice beings to turn opaque. Add curry powder, and cook 30 seconds. Stir in 1 1/2 cups water, add bay leaf, season with salt, cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 to 18 minutes, or until grains are tender.
2. Remove from heat, and stir in lentils. Cover, and let stand 5 minutes. Remove bay leaf. Fold in prunes and pistachios.

This dish would be a nice side dish alongside any main protein (Ex. chicken or salmon). I would suggest a rosemary-olive oil rub on whatever protein you chose. I ate mine with a side salad.

She's Alive

2011-08-23T12:18:00.000-04:00

Dress, hat - Urban; Shoes - Target; Earrings - Frank & Myrrh; Watch - Fossil

Date: Saturday, August 20, 2011

Hey everyone, I haven't posted any pictures of myself in forever. I know that's extremely vain, but this blog is part-style, so vanity is kind of a part of the whole deal. I will have A LOT of updates some time soon. For now, this outfit was worn for a family fun night. BONUS - two of my line sisters came to visit me, I love those girls :)

Zucchini Fritters

2011-08-18T13:12:00.000-04:00

Have you all noticed that I like zucchini? I've made 2 types of zucchini cakes here and here, a zucchini lasagna, and a zucchini roll-up appetizer, just to name a handful. Yep, it's definitely a veggie that I like to cook with. Ironically, I don't like this vegetable raw, however I love it's taste in all of these recipes! These cakes had a surprisingly lovely creamy taste (courtesy of the ricotta), and a refreshing subtle lemon taste. All in all - these are great snacks, and I'm sure you could make a meal out of them, but you would definitely need something else to accompany them!

Zucchini Fritters
Source: Food & Wine Magazine, August 2011 Issue
Makes about 15 fritters *Could make more or less depending on the size

Ingredients
3 medium zucchini, coarsely shredded
2 garlic cloves
4 large scallions
3/4 cup ricotta
2 large eggs
3 teaspoons finely grated lemon zest
1 cup all purpose flour
Olive oil for frying
Kosher salt and freshly ground pepper

Directions
1. In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.

2. Line a large baking sheet (or a plate, or colander) with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away.

4 Weeks

2011-08-17T18:36:00.000-04:00

WOWZERS, my little bear is already 4 weeks old!!! I can't believe it, the time has literally flown by. This past week I took Naja out alone (just the two of us) for the first time. On Sunday, I planned for us to go to church and the grocery store. I think my plans were a little too ambitious for Naja...

First, I had to switch the car seat base and move it to my car. Have any of you tried to secure a car seat base? I think it should belong on a list of "Top 10 Hardest Things To Do In Life." Seriously, I broke a sweat trying to get the base securely clamped in the car, and I'm fairly mechanically inclined. This unforseen challenge also made us run late for church. I secured the car seat base, we got in the car, and 10 minutes into the ride Naja started crying. When I woke up on Sunday, I tried to time everything so that she'd be waking up right around the time we got to church. With my clock pushed back, this was a #epicfail situation. I drove for a couple more minutes, and I could tell she was not going to stop fussing. I pulled over into a parking lot, nursed her, changed her, and Naja went back to sleep. Unfortunately, by this time we were 40 minutes late for church, AND we still had another 15 minutes or so to get there. I decided to nix church, and head to the grocery store. The remainder of the outing went well - I just kept her in the car seat, and she stayed asleep the entire time.

My mom and I also took Naja out shopping. For this outing, I carried her in my Moby Wrap. She was an ANGEL! So much so, we felt comfortable hitting the mall 2 days in a row! She did wake up once, and I nursed her, but she went right back to being content and quiet. My only pieve with the mall trip was that some woman (a stranger) kissed her...on her cheek! I didn't know how to react. "Whoa lady - back up off my child!" I know I looked uncomfortable as she approached us, but I didn't know people would invade your personal space and privacy like that. I mean, she wasn't creepy - she was a mom in her 60s, and she didn't speak much English. Thus, I kind of chalked the gesture up to a cultural misunderstanding.

So that was our week. I got my first taste of going out with a child. As for Naja, most of my updates about her surround the topic of nursing, and I've been debating whether or not I should discuss that on the blog. I think I will, but I'll save it for next week!

Grilled Lasagna

2011-08-15T11:12:00.001-04:00

WTH? You can grill lasagna? Yes, obviously you can now! I had no idea these two food wonders could ever join as one, but alas, they have. I will admit, lasagna never photographs well IMO, however I can promise you that the taste of this lasagna was right on par. The Parmesan, mozzarella and garlic mixture added a new tangy flavor to garlic. The sliced tomatoes and spinach added an additional fresh "just-picked" taste that left my taste buds very satisfied.

Grilled Lasagna
Source: Adapted from The Food Network Magazine July/August 2011 Issue
Serves 4

Ingredients

1 1-pound ball fresh mozzarella, halved and thinly sliced

½ cup grated parmesan cheese

Pinch of red pepper flakes

Kosher salt

2 cloves garlic, grated

1 tablespoon extra-virgin olive oil, plus more for drizzling

3 large tomatoes (2 thinly sliced, 1 grated)

12 no-boil lasagna noodles

8 cups baby spinach (about 5 ounces)

⅓ cup low-fat ricotta cheese

⅓ cup chopped fresh herbs (basil, mint and/or parsley) SS: I forgot to get herbs, but would use them next time!

Directions

1. Preheat a grill to medium. SS: I used a grill pan. Combine the mozzarella, parmesan, red pepper flakes, ½ teaspoon salt, and all but ¼ teaspoon garlic in a bowl; drizzle with olive oil and toss. Season the sliced tomatoes with salt.

2. Lay out 4 double-layer sheets of nonstick foil. Drizzle each with olive oil, top with 1 noodle and sprinkle each noodle with 1 tablespoon water. SS: When you put the water and oil on the noodles, be sure to spread them both across the entirety of the noodle to prevent the noodles from sticking to the foil packets. Divide half each of the spinach, sliced tomatoes and mozzarella mixture among the noodles. Repeat to make another layer of noodles, water, spinach, tomatoes and mozzarella mixture. Finish each stack with a noodle, 1 tablespoon water and a drizzle of olive oil. Bring the foil together and crimp tightly closed to make 4 flat packets.

3. Grill the packets, covered, until tender, about 10 minutes per side. Let rest 5 minutes. Meanwhile, mix the grated tomatoes, a pinch of salt, the reserved ¼ teaspoon garlic and 1 tablespoon olive oil in a bowl. Open the packets and cut the lasagna in half, if desired. Top with the tomato mixture, ricotta and herbs.

Bon apetit!

Smile

2011-08-12T13:22:00.000-04:00

Three things from my week that made me smile...

1. A handful of new hand-me-downs from my good ole cousin. L to R: Tracy Reese Dress, Anthro Dress, J. Crew Glitter Skirt, Banana A-Line skirt.

2. The Ultimate Merger with Toccara. If you follow me on Twitter, you know this is my new SAUCE! I caught up on all the episodes this week. Toccara has me cracking up, and there are some real cuties on the show too, OW!

3. Challenging and comforting blog posts from Cup of Jo. One post covered "How to talk to Girls." Normally, when we approach lovely little ladies, we compliment their looks, the post poses the challenge to ask them about what books they're reading for a change. Another, was a nice reminder that moms everywhere have it tough. It's nice to know we're all running around like crazy for the love of our little ones.

3 Weeks

2011-08-11T11:04:00.000-04:00

Guess what? You all aren't the only ones asking for pictures of the little one. Right now, my blog is a great way to update people on what's going on. So here ya go...This past Sunday, I took Naja to my parents church because my cousin was preaching. We all met up at my grandparents house afterwards. Naja enjoyed being held, and the family was happy to see the newest addition!

Naja and I went for our first real walk yesterday, and I think she enjoyed it - I know I did! I got my first taste at power-walking with the jogging stroller. I feel the need to give a shout out to the women who run regularly with strollers, talk about added intensity. When I got to the hilly sections, I was WORK-ING! Naja hung out in the stroller, and dozed off ~10 minutes into the walk. The weather was beautiful, with a lovely breeze!

In other news, Naja is a growing little bear! She passed 7 pounds this week, which is great considering that she dropped quite a bit from her birth weight of 6 lbs 6.5 ounces while in the hospital. Finally, we're introducing the bottle to Naja now to ensure she's ready for my transition back to work. I still plan to nurse her at home, at night and on the weekends. However, she'll have to use a bottle while she's at daycare. Mimi (my mom) tested her out with the bottle (with my pumped breast milk) yesterday, and she took it like the trooper she is! She fussed a little, but she ate everything and was satisfied. I will say, I do think I will miss nursing her. It's so special, I really enjoy it, and the idea that she gets her nutritional needs filled from mom...it's remarkable. Seriously, I get teary-eyed. I can see why it's hard for some women to go back to work. Speaking of, I have less than a month before I return.

Cheese-Stuffed Portobello

2011-08-09T13:45:00.000-04:00

This meal definitely should make my list for Top 10 dinners in 2011. It was tasty, quick, and not totally unhealthy. While not wholly apparent by the blog, I actually love cheese. I just don't end up cooking with it much because I find that it's best if I consume it in moderation. This cheesy stuffed portobello is packed with a variety of cheeses, and I added a "secret ingredient" to add another punch of protein to the dish. Even my dad liked this dish, and he's Mister "This needs some meat added to it!"

Cheese-Stuffed Portobello
Serves 7
Source: Adapted from The Food Network Magazine, June 2011 Issue

Ingredients

Cooking spray

7 6-inch portobello mushroom caps SS: I scooped out the gills with a spoon

6 cups spinach, chopped

100 grams extra-firm tofu

1½ cup breadcrumbs (preferably panko)

1½ cup shredded mozzarella cheese

2 shallots

2 small tomatoes, diced

4 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping

4 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

3/4 cup ricotta cheese

Directions

1. Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.

2. Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, tofu, 3 tablespoons each pecorino and olive oil, ½ teaspoon salt, and pepper to taste in a medium bowl.

3. Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.

The icing on the cake with this meal is the swiftness that it took to make it. Dinner in 30 minutes? Done and done!

Cucumber-Radish Wrap with Tofu Spread

2011-08-08T10:46:00.000-04:00

I found this recipe on one of my favorite food blogs. The wrap is accompanied by a tasty tofu spread. The spread by itself is delicious, and would easily go well with a number of wrap choices. The awesome thing about it - tofu = protein!

Cucumber-Radish Wrap with Tofu Spread
Source: Adapted from The Healthy Foodie
Serves 2

TOFU SPREAD

Ingredients

200g extra firm tofu

2 garlic cloves, minced

2 tsp lemon juice

2 tsp Dijon mustard

½ tsp salt

¼ tsp black pepper

1 tsp Todd's Dirt SS: Original recipe called for zaatar, which I couldn't find, Todd's Dirt is like Old Bay

2 green onions, finely chopped

¼ red pepper, finely chopped

Directions

In a food processor, add tofu through zaatar and process, on pulse, until well blended and somewhat smooth. You want the spread to still have a bit of a texture to it, so be careful not to overprocess it.
Transfer to a mixing bowl. Add bell peppers and green onions and mix in with a spatula, until well combined.
Use immediately, or keep refrigerated in an airtight container.
I don’t know how long this will keep for, I haven’t tested it yet, but I don’t see why it wouldn’t keep for anything less than a week.

CUCUMBER/RADISH WRAPS

Ingredients

2 whole grain soft tortillas
½ seedless cucumber, sliced paper thin
4 whole radishes, sliced paper thin
¼ cup alfalfa sprouts
1 tofu spread recipe

Directions

Divide the tofu spread between the tortillas and spread evenly.
Top with slices of cucumber, making sure to leave a little bit of space all around to allow for movement when wrapping the tortillas.
Add radish slices and top with alfalfa sprouts
Roll as tightly as you can without ripping the tortilla. Hold in place with toothpicks if you have to.
Cut in half diagonally and serve immediately.

The tofu spread lasts up to a week. This is a great substition for mayo, and makes for a quick and easy lunch to go, try it with your favorite veggies.

Smile

2011-08-05T16:03:00.001-04:00

Three things from my week that made me smile...

1. My 25th Bday celebration with my family. Pictured Godmother, Me, Lil Bro, Dad Naja, Mom.

2. The Glow. This awesome website showcases stylish moms and their gorgeous babies. I absolutely love the photography, art, and inspiration for families. One of my favorite quotes that I can definitely relate to is from Ana Lerario-Geller: "Take naps whenever you can, drink enough water, and accept that you look tired (and that’s not necessarily bad).”

3. New shoes from Anthro! Ok folks, let's just say these are another bday gift. My mom and godmother got me Anthro gift cards for my bday, but I will try to spread them out so I don't get everything all at once!

Farfalle with Roasted Tomato Sauce

2011-08-04T10:50:00.001-04:00

What the heck is farfalle? It's a fancy word for bow-tie...as in bow-tie pasta. I had to do a google search to confirm that the farfalle ingredient was both affordable and attainable, and it obviously is.

I love making tomato sauce from scratch during the summer months. Summer time denotes the season of sprouting tomatoes and they have some of the best flavors EVER! This recipe didn't have a lot of active cooking, it's a nice weekend meal to toss in the oven, then kick back a bit while the tomatoes roast.

Farfalle with Roasted Tomato Sauce
Source: Vegetarian Times, July/August 2011 Issue
Serves 4

Ingredients

2½ lb. tomatoes (6 large or 9 small)

8 cloves garlic, peeled

3 shallots, thinly sliced (about 1 cup)

2 Tbs. olive oil

½ tsp. Piment d’Espelette or pinch cayenne pepper

1 tsp. balsamic vinegar

10 oz. mini farfalle

2 Tbs. finely chopped parsley

Directions

1. Preheat oven to 400°F. Fill large pot or bowl with ice water. Bring 4 to 6 quarts salted water to a boil in large stockpot. Score a small ‘x’ on bottom of each tomato. Boil 2 to 3 tomatoes at a time, 10 to 30 seconds, or until skin starts to peel back from each ‘x.’ Transfer all tomatoes to ice bath with slotted spoon, and let cool 3 to 4 minutes. (Because tomatoes only get blanched on the outside, they cool quickly and do not need to be cooled in batches.) Drain and peel tomatoes, then cut in half.

2. Coat 13-x 9-inch glass baking dish with cooking spray. Tuck garlic cloves into tomato halves, and place face-down in dish. Scatter shallots over tomatoes, and drizzle with oil, then sprinkle with Piment d’Espelette. Season with salt and pepper, if desired. Bake 1 hour, or until tomatoes have shrunken and edges are browned. Transfer contents of baking dish to bowl of food processor, and blend until smooth. Stir in balsamic vinegar.

Publish PostThis pasta would go well with shrimp, or grilled chicken atop. Additionally, I'm sure you can easily replace the farfalle with your favorite pasta. I think I will double the amount of balsamic vinegar, and add some red pepper flakes the next time I make this. The more heat, the better!

A Quarter

2011-08-03T12:34:00.000-04:00

Top - Anthro; Skirt - Anthro; Bracelet - Anthro; Watch - Fossil; Shoes & Earrings - Borrowed from mom

Date: Wednesday, August 3, 2011

So today is my birthday - I'm 25! This age is supposed to be kind of a big deal. You know, the whole "quarter life" thing. This time last year I had plans of a HUGE party, with lots of dancing, friends and fun. Funny how much of a difference a year can make! I will be spending my day with my family, which is one of my favorite things to do. I'm sure I'll share a picture from today's celebration in my Friday 'Smile' post. Til then, can I just mention that I love how these colors came together - blue, yellow and green is going to be my new favorite color combo.

2 Weeks

2011-08-02T12:26:00.000-04:00

A lot of friends and blog followers are asking me about Naja. While I'm sure some of you don't care, I know others do, so here's a brief update on my little bear and me.

Naja is two weeks old today, and this is a real-time picture! She is a sweet baby who doesn't cry much - she cries when she's hungry, needs to be burped, and when she's getting her diaper changed. I can already tell she's going to be a character. She makes these grown up facial expressions that crack me up - wrinkled forehead and everything! Recently, she has found favor in sticking out her tongue, trying to lift up her head, and sucking on her fist. Yes - note that I wrote FIST - it's like her thumb isn't enough.

For me, I have spent most of my time feeding her, changing her and giving her some mommy chest time, which she LOVES...OK - me too, she lays right on my chest, and goes right to sleep, it's like she's right where she wants to be and I love it! She eats every three hours, but time flies in between! I've been spending my down time visiting with family, cooking, and getting an occasional nap in also. She wakes up twice at night, so this mama bear is a little bit sleep deprived, but that's to be expected. All in all, it's been an experience unlike any other, and she is truly a blessing.

I will probably do monthly updates on Naja moving forward, I hope you don't mind getting a little peak into our lives. *PS - sorry for the crappy pictures, maybe I'll actually pick up a photography how-to book while I'm on maternity leave...maybe.

Milk

2011-08-01T09:33:00.001-04:00

Top - Urban; Skirt - Urban; Sandals - Borrowed from mom

Date: Sunday, July 31, 2011

I'm nursing Naja. Nursing adds an entire extra dimension to being a mom. When you do this, you pretty much lock yourself in as the baby's designated provider of food ("experts" suggest you hold off on giving nursing babies a bottle until they are 3-4 weeks). This new designation affects my dressing in a way I wasn't expecting. Basically - I need to have easy access to her food source, and her food source comes in heaps and bounds at times. I translate this to mean I will not be wearing anything that does not easily lift up or unbutton, and all fine materials where milk will generate a stain are also off limits. Nursing pads are my BFFs right now. And I thought I would get my entire wardrobe back because I was no longer expecting...

PS - This is the first post-preggo picture I'm showing on the blog. At ~2 weeks post-delivery, I've lost the bulk of my belly. Now, I just need to lose some inches, and work on tightening things up to get back to my pre-preggo size. I can't wait until the doc gives me the "go" to get back to some intense workouts!!!
PSS - I LOVE exposed zippers!!!

Smile

2011-07-29T19:03:00.000-04:00

Three things from my week that made me smile...

1. This gorgeous belt from Anthro.

2. Congratulatory flowers from one of my customers.

3. New set of stationary cards, also from Anthro.

The majority of my week has been filled with diaper changes, nursing, and naps. I love my baby, however I'm also happy to look back on some things that I have especially for me.

The Unavoidable

2011-07-28T11:38:00.000-04:00

Ok, I've totally been avoiding hair posts because frankly, I don't know what I want to do with it. I took my braids down after one week because they were giving me a headache. I couldn't wear them down because it was too hot - and when I wore them up - my head hurt. I had enough things hurting on me to deal with hair being an additional cause. Prior to that, I used the previous weeks, to allow me to "get to know" my hair again. I had been doing the same routine for a while, and I felt like I reached a break point, and should switch some things up.

Switching things up included the following:

Adding a monthly protein treatment to my routine
Trying more out styles
Dry detangling vs. wet detangling
Finger detangling vs. comb/brush detangling

My thoughts on protein treatment for my hair...
I purchased the book, The Science of Black Hair, and the author spoke a lot about the importance of protein and moisture balance. I typically don't do any protein treatments for my hair - so I think monthly protein treatments will be a nice addition. I've only done two thus far, so I can't tell now whether or not it's made a difference. More on that later...

My thoughts on out styles for my hair...
For some reason, I think that I forget how kinky and coarse my hair can be. I had the NERVE to try a wash-n-go, SMH. Needless to say - it came out to be a tightly coiled afro that was absolutely dry and so coiled that I gave myself an additional headache finger-combing to detangle it. Out styles like braid outs seem to be fine, however I would need to re-twist/re-braid/bun it nightly to ensure my hair stays stretched. I need to come to terms with the fact that if I wear my hair out - it needs to be re-twisted at night. Period. I'm still unsure as to whether or not nightly re-twisting will be "too much" manipulation. However, if I can maintain my current length, I think I could deal with the fact that my hair is not APL, because I personally prefer wearing my hair out, over twists, unless they're the mini twists.

Dry vs. wet detangling for my hair with non-traditional tools...
I've been able to do several people's hair recently. When I saw the minimal hair loss from their detangling sessions, I thought I should try switching things up. When I say "dry detangle" I should use quotes, because I do spritz my hair with a water/aloe vera/castor oil mix to help the detangling process. Additionally - I have put down my comb, and left all detangling to my fingers. We'll see how this works with regards to length retention.

In Summary...
I'm not sure what I'm going to do with my hair. Some people with kinky hair still have soft hair, which makes it more manageable, IMO. However, my hair is a different beast. I want to rock an afro like Solange, Esperanza or Julia. Although, I'm not sure what my length retention will be with that as my signature style. Additionally, two-strand twists and braids generate SSKs, unless I do big ones - which are not cute on me to say the least. Also, I started looking at some of my hair idols, like Sera, and I think her hair grows a LOT faster than mine. Her hair at her year 2 mark is longer than my hair is now, and I've been growing it for a solid 3 years. With everybody going natural now, I think it can be discouraging to see folks at their one or two-year marks with hair that is longer than mine (hello CharyJay and Nikkimae). I know I shouldn't compare myself, but I'm human, and it makes me wonder: What am I missing? Is it just genetic? Is it just my hair? What's the deal?!?!?!

Right now, I'm re-grouping and re-focusing. I took A DAY to install some micro twists. I hope to keep them for at least one month. I can wash my hair with them, and style it as I like. See pictures below.

**Excuse the bags under my eyes, war wounds of having a newborn...and no makeup

I just wanted to give you all an update - you can see why I haven't said much. This hair is getting on my last nerve, AGAIN! I will either cut it, go back to locs, or continue on this unpleasant free-strand journey that seems to turn up no positive results...past shoulder length. I think if I was seeing more success I wouldn't feel the need to cut it, because I would know I was getting results. However now, I feel like I'm getting nowhere, and the time commitment isn't worth the poor results.

Avocado-Spinach Panini

2011-07-27T12:39:00.000-04:00

Sometimes I find that lunch is the most difficult meal to find as a vegetarian. I'm really trying out a lot of new recipes so that by the time Naja is a toddler, I have some staple lunch and dinner options that have all of the nutrients that she needs for a well-balanced meal. This panini actually has 12 g of protein in it - so that's not too shabby!

Avocado-Spinach Panini
Source: Vegetarian Times, July/August 2011 Issue, "Hot off the Press!"
Serves 4

Ingredients

2 avocados, halved and thinly sliced

1/3 cup julienned, smoked sun-dried tomatoes (1 oz.)

2 Tbs. diced red onion

2 cups lightly packed baby spinach

4 4-oz. ciabatta rolls, split in half

Directions

1. Layer avocado slices, tomatoes, onion, and 1/2 cup spinach on each roll. Spray panini with cooking spray.

2. Coat skillet or grill pan with cooking spray, and heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 1 or 2 cans. Cook 2 minutes, remove weight, flip panini, replace weight, and cook 1 1/2 to 2 minutes more. (Or cook 4 minutes in panini maker.)

This sandwich was absolutely delicious. The sun-dried tomatoes I purchased were stored in some EVOO with rosemary. The rosemary and EVOO from the tomatoes added just the right amount of zing to bring a lot of flavor. This sandwich is sure to become a summer staple for me!

Black Bean Quinoa Burger

2011-07-26T12:18:00.000-04:00

Ok guys, I've featured a lot of burgers on my blog. The thing with veggie "burgers" is that they don't always mimick the taste of real burgers. Not that they're supposed to taste like meat, but some of the flavors are VERY exotic and really don't have the real "burger feel." Well this burger is the BEST burger I've fixed, and it's a great vegan/vegetarian replacement if you want the "burger feel" with your favorite burger toppings!

Black Bean Quinoa Burger
Source: Adapted from Vegetarian Times July/August 2011 Issue
Made 6 Burgers

Ingredients

1/2 cup quinoa

1 small onion, finely chopped (1 cup)

6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided

2 cloves garlic, minced (2 tsp.)

2 tsp. Todd's Dirt (It's a seafood seasoning, similar to Old Bay, you can also use steak seasoning)

8 whole-grain hamburger buns

Directions

1. Stir together quinoa and 11/4 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 11/2 cups cooked quinoa.)

2. Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 11/2 cups water. Simmer 3 to 5 minutes, or until most of liquid has evaporated.

3. Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.

4. Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.

I used my FAVORITE burger toppings for this one which are: cheddar cheese, mustard, mayo, lettuce and onion! Note: With my new addition (Naja), I'm making it a point to have a protein in every meal. You will see a lot more uses of protein-rich ingredients to allow me to do this!

Super Trife

2011-07-25T13:55:00.000-04:00

Top - F21; Skirt - J. Crew; Shoes - Borrowed from Mom

Date: Sunday, July 17, 2011

Is it super trife that I'm posting this outfit OVER a week late? I mean - I'm literally without the belly and everything now. This was my last pic preggo. It's funny looking at my pics - I think my face was definitely swollen in the last few weeks. Let me also just say that I think my hair looks a little crazy here, and it kind of has been crazy the past week. It's just been WILD! I'm not sure what I'm going to do with it. Depending on the time it takes these first few weeks, I'm considering a big chop. I know - I've been growing it, blah blah, but seriously - I don't want to spend HOURS on my hair. I have a whole hair update post drafted, I just need to tweak it a bit (for those who care). I missed 3 days of posting last week, but I still have a lot of good stuff backed up - food specifically! I may also throw in a post-baby outfit pic too...maybe. :)

Remix
I wore the top here.

Introducing Naja Simone...

2011-07-21T19:56:00.000-04:00

Hello Everyone!

I took a two day hiatus to birth my child, lol!!! I am SOOOO happy to be back in action. Now that Naja is here, I don't know how often I may post baby-related stuff. You know this blog, it goes with the flow and evolves with me. I posted pics (below), but I am taking the time to use this post to share my labor story because I think it's hilarious.

My Labor Story
Tuesday morning I woke up around 5:30 AM, and I felt like I was having more than the regular Braxton-Hicks contractions. I was using the bathroom about every 20 minutes, and I was having contractions about every 10 minutes. I felt pretty miserable. At 6:30 AM, I called my doctor who informed me that I needed to come in when my contractions are only 5 minutes apart. At this point, I think everyone thinks I'm over-reacting, because it's 10 days before my due date, and it is my first child. I continued to time my contractions, which came consistently at 10 minute intervals, then sometime around 8:15 AM my water broke. It was undeniable - it felt like a balloon popped and warm water gushed out. I went to my mom to inform her of the news, and called the doctor's office. They told me to rush right in! I took a quick shower to get ready to head to the hospital, then my mom and I were off!

When we arrived at the hospital, I was met with a nonchalant nurse who hooked me up to a machine to monitor Naja's heart rate and my blood pressure. She left me in the room for a good 20 minutes, I was coping with the contractions well - still planned to go all natural. She came back and took a swab to check to see if I was ruptured, and she said that I wasn't. The swab didn't turn blue, and she said they may send me home. That's when things got a little wratchet.

My contractions were coming a lot more often, I felt nauseous, and I had a dry mouth. I started banging my fist up against the wall, and I called the nurse to see if she could remove the monitor around my belly (watching Naja's heart rate). I also said something like, "I can't believe women still have children with this kind of pain." While waiting for the nurse, my mom asked me if I was sure that I still wanted a natural birth. I asked her if the epidural would eliminate my contraction pain. Her reply, "Oh yes!" My reply, "Then YES, I want the epidural!!!" Thirty minutes later, the nurse came into the room to inform me that we couldn't remove the heart monitor, and that the doctor asked to check me to see if I was dilated. She checked me and I was 5-6 cm and 90% effaced at 9:50 AM. I was quickly admitted to labor and delivery.

The following moments were a blur. I went into the labor and delivery room, they put an oxygen mask on me, and had me sign a lot of papers. My contractions were steadily worsening. I was in pain. I kept asking, "Am I going to have time for the epidural?" They replied, "YES!" I screamed, "AHHHHHHH!" The nurse said, "Honey, that isn't going to help." Then, I pulled the oxygen mask off, and asked if they could remove the heart monitor again. I was really going through it!!! My mom tried to re-focus me on breathing and getting through the contractions. Then - I felt it - like I had to go - and I knew it was Naja. I said, "She's coming!!!" They looked and saw that I was 8-9 cm and 100% effaced. They called my doctor, who was in another building, but after three hard pushes, baby girl was here! The on-call doctor actually delivered Naja. I did have an episiotomy, but I had a natural birth. No pitocin, no epidural! Ok, now for the part you care about - my beautiful baby girl. Introducing Miss Naja Simone...

We don't know who she looks like - I think she'll either look like her father or my mom. It's so hard to tell with newborns. Either way, she's a beauty!

Strawberry Summer Cake

2011-07-18T10:10:00.000-04:00

Can somebody say "Mmm mmm good?" This was by far, the most delicious summer dessert ever. Fresh strawberries, with a cake batter that's not too sweet, and just the right amount of cake-like texture. I was in heaven! I had to wait for my mom to be home to fix this because with the fresh strawberries, it doesn't last long, and I wasn't about to eat the entire cake by myself. It was totally worth the wait.

Strawberry Summer Cake
Source: Smitten Kitchen

Ingredients

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) strawberries, hulled and halved

Directions

Preheat oven to 350°F. Butter a 10-inch pie pan or 9- or 10-inch springform.Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

How's that for your Monday morning pleasure?

Smile

2011-07-15T10:28:00.000-04:00

Three things from my week that made me smile...

1. New shoes by Dolce Vita (Emery). How about I LOVE these shoes - LOVE THEM. They are my birthday gift to myself - they're super comfortable and versatile, I think these are keepers for life!

2. My iPad. I've had it for over a year, but recently, the Netflix app is giving me LIFE! This week, I've been watching Heroes, I'm on season 3!

3. Preparing for Naja. I had one real contraction yesterday, and my Braxton-Hicks are coming more regularly as well. She'll be here before I know it, and we are busy opening and washing things to get ready for her arrival!

I hope you all have a great weekend! Peace.

Feature on Natural Bloom

2011-07-15T10:15:00.001-04:00

Hello Again,

Forgive me for posting this almost two weeks after the initial publication date - but better late than never! Jc recently published an AWESOME online natural hair magazine, and I was absolutely delighted to be one of the contributors to the first edition.

Yes - that's me on the front cover! The issue has some great articles including highlights from natural hair businesses, vintage-inspired hair styles, beauty and more. Click here to access the publication. The Natural Bloom blog is a great way to keep up with the new bi-monthly publication.

Oxymoron

2011-07-14T09:35:00.000-04:00

Shirt - Anthro; Skirt - H&M Maternity; Necklace - Borrowed from mom; Sandals - Steve Madden

Date: Wednesday, July 13, 2011

Wednesday was a travel day since I drove back home for a work conference I had Monday and Tuesday of this week. Work conferences are quite the oxymoron. Typically, they're meant to do a few things:

Re-energize
Contribute to your personal development needs
Fix a problem
Discuss a new venture/generate new ideas

Somehow, in the positivity of all of the previous mentions, everyone I know leaves conferences tired, with more work left than when they arrived. What an oxymoron - you put up your "Out of Office" automatic reply, and people think you're on vacation, when you're really just traveling somewhere to add to your plate. Ah life. I still enjoyed the conference, and am happy that I went!

Zucchini-Quinoa Lasagna

2011-07-13T10:40:00.000-04:00

I have a LOT of quinoa folks, and let me tell you - cooking with it has really helped keep my grocery bill fairly trim! This is a delicious, healthier alternative to regular lasagna. The dish uses zucchini slices as the lasagna noodles - how clever!

Zucchini-Quinoa Lasagna
Source: Adapted from Vegetarian Times, July-August 2011 Edition
Serves 6

Ingredients

2 large zucchini, cut lengthwise into 12 1/4-inch-thick slices

1 tsp. salt

2 cups low-sodium vegetable broth

1 cup quinoa, rinsed and drained

1/2 cup tomato sauce

1/4 cup finely chopped onion

1 tsp. dried oregano

1/4 cup fresh basil leaves, chopped

1/4 cup fresh parsley leaves, chopped

2 Tbs. cream cheese*

1 25-oz. jar marinara sauce

3/4 cup shredded Mozzarella*

*SS: The original recipe was vegan, and called for non-dairy cream cheese and mozzarella, I went for the real thing, both however, are optional

Directions

Preheat oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa.
Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in basil, parsley, and cream cheese.
Spoon 1/3 cup marinara sauce over bottom of 8-inch square baking dish. Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce in pan. Spoon half of quinoa over zucchini, and cover with 1/3 cup marinara. SS: I added a light sprinkle of mozzarella in between layers. Repeat with 4 more zucchini slices, remaining quinoa, and 1/3 cup marinara. Top with remaining 4 zucchini slices, remaining marinara, and shredded cheese, if using. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.

I was surprised at how tasty this dish was! I fixed this for my mom and brother, and both of them enjoyed it a lot. While my brother was upset to see there were no actual lasagna noodles, when he tasted it - he liked it. YES, my brother ate zucchini!

Feature on Frugivore

2011-07-13T10:38:00.000-04:00

Hey Everyone,

Frugivore highlighted me as a Black Female Pescatarian today! Frugivore is an online health magazine with a focus on the black community. They started a feature on black female vegans/vegetarians/pescatarians to highlight some of the changes black women are making towards a healthier lifestyle.

I think it's great for the black community because it raises awareness about healthy food options. Click here for a direct link to my feature.

Strawberry Tartlet

2011-07-12T09:00:00.000-04:00

I've had to slow down this past month with working out, however my sweet tooth has remained. Summer mango and strawberries have been my best friend. I think Naja is either going to love them or hate them once she gets to taste them! I made this strawberry tartlet as a light dessert option that was easy, lasts a while, and most important - DELICIOUS!!!

Strawberry Tartlet
Source: Adapted from Smitten Kitchen Blog

Ingredients

1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
1/4 cup whole wheat flour, or graham flour if you can get it
3/4 teaspoon cinnamon
1/2 teaspoon salt
Pinch of ground cloves
1 stick unsalted butter, softened
2 tablespoons light brown sugar
3 tablespoons plus 2 tablespoons granulated sugar
2 tablespoons honey
1 1/2 teaspoons molasses (you can swap this with additional honey, if desired)
3/4 pound strawberries, thinly sliced
1 1/2 tablespoons fresh lemon juice
1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot
2 tablespoons confectioners’ sugar
1 teaspoon finely grated lemon zest

Directions
MAKE GRAHAMS
In a bowl, whisk both flours with the cinnamon, salt and cloves. Beat the butter, light brown sugar and 2 tablespoons of the granulated sugar at medium speed on an electric mixer until fluffy, about 1 minute. Beat in the honey and molasses, about 30 seconds. Scrape down the side of the bowl and beat in the flour mixture at low speed, just until incorporated. Pat the dough into a disk, cover with plastic and refrigerate until firm, about 1 hour. SS: My dough probably needed to be in the fridge a bit longer - it was somewhat sticky, I just made it work.

Preheat the oven to 350 F. Line 2 large baking sheet with parchment paper. On a lightly floured work surface, roll out the dough 1/8 inch thick. Using a 3 1/2-inch oval cookie cutter, stamp out your bases. SS: I just used a glass - old school. Reroll the dough scraps if necessary. Transfer the grahams to the baking sheets and bake for about 12 minutes, rotating the pans halfway through, until lightly golden around the edges. Let cool on the pans for 5 minutes, then transfer the grahams to racks to cool completely. SS: I made 12 grahams from this recipe.

MAKE TOPPINGS
In a bowl, toss the strawberries with the remaining 3 tablespoons of sugar and the lemon juice. Let stand until syrupy, 20 minutes. In a medium bowl, mix the ricotta, confectioners' sugar and lemon zest.

ASSEMBLE TARTLETS
Spread about 1 tablespoon of the ricotta mixture on each graham. Arrange the strawberries over the ricotta, drizzle with the syrup and serve.

This dessert is great for smaller homes, because the grahams and ricotta* both last about week. Thus - you shouldn't feel the need to eat all of the dessert in two nights - score! Use the strawberries for your yogurt, or cereal the next day. Smitten Kitchen has gorgeous pictures, in the case that you want to drool a bit more over this juicy dessert, click here for the original post over there.

*Ricotta will last about a week if packaged

Chameleon

2011-07-11T08:29:00.000-04:00

Shirt - Anthro; Shorts - Anthro; Bracelet - Anthro; Earrings - Hand Me Down; Sandals - Sam Edelman

Date: Saturday, July 9, 2011

If you're wondering why I missed my Friday post, you can blame it on two things:

Amazon - my package was late, and that was one of my 'smile' items, SMH - it WILL be featured this week!
My hair - This is my new look for the summer! I'm not sure how long it will last, but it works for the time being. I actually did the braids myself. I did these braids over the course of Thursday and Friday evenings, they probably took me about 12-14 hours total. They are LONG - waist length long - and they will most likely be wrapped up in a bun!

My look is super dramatic with all this hair. Folks like Solange and Stephanie were my inspiration for the braids. I think both of them look lovely rocking the braids. These waist-length Poetic Justice-like braids are just gorgeous to me. Styles like this help me remember why I love my hair - it allows me to be such a chameleon. So - how do you like my new look?

Wild Thing

2011-07-07T09:30:00.000-04:00

Dress - Vintage; Belt - Vintage; Shoes - Urban; Tank - Urban; Accessories - ??? Old (2004)

Date: Saturday, July 2, 2011

I was so pleased with how this "wild thing" outfit turned out. I've actually worn this dress a couple other times during my expectancy, but I have yet to take a picture in it. I normally layer it with a different tank and change up my belt for a different look. I really love how this belt in particular looks with it. Yesterday I was Mother Nature, and today I'm a Wild Thing!

PS - For my hair, I was aiming for a flat twist out, highlighted here. However, I didn't let my hair dry, so it just went afro on me. I still loved it!
PSS - That last picture of my scrunched up face...I practice that face to see where my wrinkle lines will be when I get older - true story. REAL STORY - a bug flew into my eye right when the timer went off, smh.

Mother Nature

2011-07-06T09:34:00.000-04:00

Dress - Urban; Turban - Skirt borrowed from mom; Earrings - Hand Me Down from Cousin; Sandals - Sam Edelman; Lips - MAC (Satin)

Date: Friday, July 1, 2011

For this outfit, I felt like I was channeling "Mother Nature." I don't know if it was the turban, or the rustic silver earrings, or the matte dark lips, but when I looked in the mirror I said, "Hello Mother Nature!" LOL. I often will come up with names for myself if my outfits make me feel a certain vibe. I've been everything from Angela Davis, to a a groovy hippie, to Parisian chic. Let's just say I celebrate Halloween on plenty of honorary days throughout the year!

2YO Anniversary Giveaway Winners

2011-07-05T10:22:00.000-04:00

Thank you to all of you who follow Sofull Sista. I enjoyed reading all of the lovely comments for the giveaway, they were both sweet and encouraging. Now, for the giveaway winners...I used random.org to pick 3 numbers randomly. With the additional twitter/FB options, there were 23 entries in total. As stated, there are three winners, in order of the number chosen, they are:

#1. Tamara - Headband
#2. Amy - Quinoa 365
#3. See Kate Run - Milk & Cookies

Congratulations!!! Two of the three winners received their #1 picks, which is great! If you are a winner, please email me your mailing information at sofullsista@gmail.com so that I can send you your prize. Congrats again to the winners, and thanks again to all of my awesome supporters!