Cocktail Friday: Paris Stranger

My sister, Rebecca, is back with an enchanting story of the Paris Stranger and a cocktail with the same name for this week's Cocktail Friday! These posts make me want to sit on the deck with her, chatting about all of the things. If only Minnesota were a little (or a lot) closer...

This summer, I read a book by Kristin Newman called What I Was Doing While You Were Breeding. It's a hilarious account of Newman's real life travel adventures as a young, single comedy writer. It was funny, fun, and full of surprisingly wise observations about life and travel.

One of her travel edicts is to do the thing you are supposed to do in the place you are supposed to do it in. You know, eat pretzels in Germany ... ride camels in Egypt ... drink vodka in Russia ... etc.

As I read, I thought about all of the places I've been and all of the times I didn't do the thing I was supposed to do in the place I was supposed to do it.

For example:

IT WAS A DARK AND STORMY OCTOBER NIGHT IN PARIS. My friends and I had met up with a parisian friend-of-a-brother (or something) who led us through Montmarte to a popular cafe for drinks. The cafe had two or three smallish rooms and all of them were suffocatingly full of people. We pushed ourselves against a wall to watch and wait for some chairs to open up.

As I scanned for leavers, my eyes unwittingly caught on a handsome face in the back of the cafe. It was years ago, but there is a picture burned into my brain of a man with light hair, thin, broad shoulders, an Oxford-ish look, with those smiling eyes that tend to make me go stupid, drinking beer. I was completely smitten. A dapper gent. A dapper, dapper gent ...

Anyway, I turned back to my friends, forcing myself to not ogle the thing I reeeeeeally wanted to ogle in the back of the room. Eventually, we realized no one was going to leave and decided to move along. As we turned to go, I cast one last look at my new favorite face in Paris ... AND GUESS WHAT!

Our eyes met! He smiled! He waved! AT ME! AT MEEEEEE!

Instantly, my head was full of thoughts:

Did he think I was someone else? Was someone behind me waving back? Was he making fun of me? (A particularly destructive-yet-common thought I have when something like this happens)

So I did what any insane person does: I turned my blushing face away as fast as I could and walked away.

I just walked away.

Once outside, I told my friends what happened and they almost insisted we go back. But I, in my determination to keep myself from ever facing scary things, said, "No, no. It's not a big deal. It's nothing. Never mind. Let's keep going. Never mind."

The end.

I could write a whole book full of sad stories like that one. I mean, aren't you supposed to fall in love with a stranger in Paris? If you have the chance? So many times, life has handed me something and said HERE! TAKE IT! IT MIGHT BE WONDERFUL! And I've looked down and said, "Never mind."

So, as a kind of penance, I'm calling this week's cocktail the Paris Stranger.

Cheers to him, whoever he was, and whatever he was waving at. Next time, I promise promise promise I'll make the scary move.

Paris Stranger

Serves 2

Ingredients

• 2 oranges, peeled
• 1 2-inch piece of fresh ginger
• Whiskey
• Ice

Instructions

1. Run oranges and ginger through a juicer (you know, the one you bought for making green juices and then never did). Add one or two shots of whiskey in ice-filled glass and top with orange-ginger juice.

Whole Grain Salmon & Avocado Bowl

I'm starting to get that feeling that summer is winding down. There are no sad feelings because I have been able to enjoy some super sweet moments with my family. Watching Riley change from a baby into a boy has been fascinating and terrifying and more wonderful than I could have ever imagined. He loves bugs, roaring, making up stories with us, and talking non-stop. There is never a dull moment and even though it's exhausting there isn't a moment I would trade. Sometimes, in the midst of it all, I neglect to put together a healthy and complete meal for myself. On those days when I'm lost in the wonder of watching a little boy explore the world around him, this whole grain salmon & avocado bowl is a serious lifesaver.

There are no frills with this one-bowl meal but I did make one change to the typical rice bowl: instead of using white or brown rice, I used a whole grain medley. Most grocery stores sell whole grain medleys in the rice aisle or the bulk section. The particular one I chose to use was a combination of brown and wild rice, bulgur wheat, and quinoa. The combination of textures and nutty flavor is perfect with the flaky salmon and creamy avocado. For a little brightness, I added some simple pickled red onions but you could use any kind of pickled vegetable you like. This time of year would be the perfect time to try some pickled zucchini.

It can be so easy to fall into the black hole that is "convenience food" that are often filled with sugar, bad fats, and ingredients that have been so far removed from their natural state that they have no nutritional value left. This whole grain bowl is convenient (make a large batch of the whole grain medley at the beginning of the week to have on hand), versatile, fast and so healthy.

And the biggest reason to make a healthy lunch like this for yourself? It will help you enjoy every moment of your day, whether you spend with a toddler or not.

Whole Grain Salmon & Avocado Bowl

Serves 1

Total time: 25 minutes

Ingredients

• 4 oz salmon fillet
• 1 teaspoon olive oil
• salt & black pepper
• 1 cup cooked whole grain medley
• 1/2 avocado, sliced
• Scant 1/4 cup pickled red onions (recipe here)

Instructions

1. Begin by heating the olive oil over medium-high heat. Meanwhile, season the salmon with salt and pepper.
2. Place the salmon in the pan and cook until golden brown, about 2-3 minutes, then repeat on the second side. Cook until the salmon is just opaque in the center.
3. While the salmon cooks, put the whole grain medley in a bowl and top with the salmon, avocado and pickled onions.

Miso Broiled Figs

I remember the first time I ate a fig. It was actually in Japan. Before that, the only figs I had tasted were inside of a cookie, so this was kind of a big deal. If you've never tasted one, I recommend tasting them fresh first. Just take a bite of the soft flesh and get to know the naturally beautiful sweetness as it sits on your tongue. After that, try it in all it's best forms: jam (duh), stuffed with goat cheese and wrapped in prosciutto, sliced on a grilled cheese sandwich, or simply broiled with a lovely miso glaze. Yes, Miso Broiled Figs are worth trying. They have the same salty-sweet combination you would get from wrapping them in prosciutto or bacon but it is slightly more subtle and takes a lot less work. I've decided that this just might be the perfect new addition to a cheese platter with a nice crisp glass of rosé.

This recipe was inspired by one of my favorite traditional Japanese dishes, nasu dengaku, or Miso Broiled Eggplant. The miso glaze is simple to mix together and not only works wonderfully on figs and eggplant, but can be used to glaze fish, chicken, pork, or beef. I like to make enough to use several times throughout the week. The only change I made to my miso glaze was to omit the mirin (making this another Go Sugar Free-friendly recipe) and replacing it with rice vinegar and a touch of water. Instead of sugar, I used raw, unfiltered honey but I think pure maple syrup would be lovely with the figs as well.

Speaking of Go Sugar Free, there are only 5 more days left to register for the next course! Check out my post here for more information about my experience as a Go Sugar Free student/graduate and also:

If you’re ready to learn more about Go Sugar Free, you can click here. If you decide to register, you’ll be making a massive change in your life that can’t do anything but help you become a better, healthier version of yourself.

If you’re interested in finding out more about Jacqueline’s philosophy but aren’t ready to commit to the GSF course, I urge you to get her eBook, 5 Easy Ways to Look Radiant Tomorrow Morning, and Don’t Waste Produce (DWP) Checklist (this is a HUGE help when it comes to no-waste meal planning and encouraging the consumption of more fresh, whole foods).

*This post contains affiliate links. All opinions are my own.

Miso Broiled Figs

Serves 4-6 as an appetizer

Total time: 10 minutes

Ingredients

• 8 medium to large figs, halved lengthwise
• 1/4 cup white miso paste
• 2 tablespoons raw, unfiltered honey (or maple syrup)
• 2 tablespoons rice vinegar
• 2 tablespoons water

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Arrange the figs, cut side up, on a large baking sheet.
3. Place the figs in the oven for 5 minutes. Remove from the oven and turn the broiler to low.
4. Meanwhile, mix the miso paste, honey, vinegar and water together in a small, microwavable bowl. Whisk to combine and microwave for 1 minute. Whisk again until smooth.
5. Use a brush to top each fig half with some of the miso glaze. You want enough for a thick coating because some of it will seep into the flesh of the figs and you want some left on top to create a nice, golden finish.
6. Place the glazed figs under the broiler and let them brown for 2-3 minutes or until there are some deep golden spots in the glaze.
7. Remove from the oven and let cool slightly before serving.
8. Garnish with fresh herbs if desired.

Healthy Caprese Pasta Bake

Hey there, caprese band wagon. I am on you.

Caprese is in all the places right now but it's for a good reason: it's delicious! Fresh tomatoes, creamy mozzarella and bright basil are a combination we seem to never tire of. It's a classic. This Healthy Caprese Pasta Bake is just another excuse to enjoy this trio of flavors in a complete, one pot (yep, ONE pot) meal. It all gets stirred together, baked, and served from just one dish. It's a dish-washing-haters miracle! And it's pasta. I could eat pasta all the time and be perfectly fine with that. Are you a GF person? Good news! I made this with brown rice pasta (I recommend Jovial) so you are A-OK! Not eating added sugar? I've got you covered! Have hungry, picky toddlers to feed? Check and done.

I cannot say too many good things about this dish because it really is that good and oh so easy you could make it any night of the week for your entire family.

OK- now that I have that out of my system we can move on for a moment.

If you follow me on facebook, twitter, or instagram you probably know that we spent the past 2 weeks on vacation in Minnesota with my family. It was a wonderful visit. We spent several days as lake bums up near Nisswa, MN. It was a perfect way to enjoy some quality time with my parents without the daily grind getting in the way. We swam (well, I mostly floated on one of those inflatable rafts), ate good food, played Yahtzee and Scrabble, and laughed until we cried. Riley made some new friends at the beach and learned to fish with his daddy. It was perfection.

When we arrived back in Denver on Tuesday it all felt like a dream; almost like we had never left our little house. As the post-vacation feelings settle in and the memories we made begin to pop in and out of my mind, I grow more and more grateful for the time we spent together. There is no shortage of love and that's the truth.

OK- back to this pasta bake. The recipe is based on Jacqueline's Pasta Bake, which Jacqueline of Go Sugar Free shared here on the blog a few months ago. That dish has been a staple for our family for a few reasons but mostly because it's something super healthy that we all love. Can't ask for much more than that, right?

Registration is still going on for the next Go Sugar Free course and Jacqueline is also offering several slots for scholarships. That means, if you get one of the spots, you can take GSF for free! To enter, click here.

And normal registration is open for another week! Lindsay from Pinch of Yum did a great write-up on her experience (along with her husband Bjork) of living sugar free with Jaqueline's help. It is inspiring and, as she says, the experience was much easier than she thought it would be. And she's right.

So, if you're on the fence, or just need more information, here are some things you can do:

If you’re ready to learn more about Go Sugar Free, you can click here. If you decide to register, you’ll be making a massive change in your life that can’t do anything but help you become a better, healthier version of yourself.

If you’re interested in finding out more about Jacqueline’s philosophy but aren’t ready to commit to the GSF course, I urge you to get her eBook, 5 Easy Ways to Look Radiant Tomorrow Morning, and Don’t Waste Produce (DWP) Checklist (this is a HUGE help when it comes to no-waste meal planning and encouraging the consumption of more fresh, whole foods).

*This post contains affiliate links. All opinions are my own.

Healthy Caprese Pasta Bake

Serves 6

Total time: 40 minutes

Ingredients

• 1 12 oz. box Jovial Brown Rice Pasta or whole grain pasta
• 1 25 oz. jar of tomato basil pasta sauce
• 1⁄2 cup filtered water
• 1 large ball of fresh mozzarella, sliced
• 2 teaspoons cold-pressed, unfiltered, extra virgin olive oil
• 1 cup loosely packed fresh basil leaves, roughly chopped

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large, deep baking dish, combine the pasta, tomato sauce and water. The pasta should be nearly covered by the sauce. Stir to combine.
3. Bake for 10 minutes, remove the pasta from the oven and stir again. Return to the oven and cook for another 15 minutes. The pasta should be al dente at this point.
4. Remove the pasta from the oven and turn the broiler on low.
5. Top the pasta with the sliced mozzarella and place under the broiler, cooking until the cheese is brown and bubbly.
6. Serve sprinkled with the basil leaves and drizzled with the olive oil.

Wild Rice Salad with Strawberries & Citrusy Tahini Vinaigrette

We are in Minnesota for a much needed family vacation. I have to admit that it hasn't all been smooth sailing and that's mostly thanks to my body deciding that vacation = fall apart. I got a pretty epic summer cold and then my neck and left shoulder seized up, leaving me immobile for the past 3 days, thanks to a seven year old car accident injury. Did I mention that we drove from Denver to Minneapolis? Yep. It's been quite the trip so far. On the plus side, Riley is having a blast with his Minnesota grandparents, we all seem to be breathing a little easier now that we're getting settled in, the weather is perfection, annnnnnd there's this Wild Rice Salad. So it can't be all bad, right?

I love wild rice. It's so beautiful and satisfying in a variety of dishes. Casseroles? Um, yes. Soup? Duh. Salads? Absolutely. Plus, it is one of Minnesota's claims to fame (for good reason). Here, I've taken cooked, chilled wild rice and tossed it with some baby spinach leaves, beautiful red strawberries, and a creamy, citrusy tahini vinaigrette. It's an ideal summer lunch that packs tons of flavor, countless health benefits, and it is 100% added sugar free. WIN.

Citrus does some serious double duty in the dressing recipe: it acts as a sweetener and also adds a little acidity (along with some super healthy apple cider vinegar) to create a well-balanced vinaigrette. I only used orange juice but you could easily add fresh lemon or lime juice for a little extra zing. If you've never used tahini in salad dressing (it's most commonly used in hummus...surprise!) you should really get going on that. It's wonderfully creamy with a subtle nuttiness that adds oomph to salads, making them substantial but still light.

If you like this recipe, stay tuned because I’ll be posting no sugar added/refined grain free recipes from now until August 11th. During that time, I hope to open your mind to exploring new ways to be kind to your body. After all, it’s the only one you’ve got!

If you’re ready to learn more about Go Sugar Free, you can click here. If you decide to register, you’ll be making a massive change in your life that can’t do anything but help you become a better, healthier version of yourself.

If you’re interested in finding out more about Jacqueline’s philosophy but aren’t ready to commit to the GSF course, I urge you to get her eBook, 5 Easy Ways to Look Radiant Tomorrow Morning, and Don’t Waste Produce (DWP) Checklist (this is a HUGE help when it comes to no-waste meal planning and encouraging the consumption of more fresh, whole foods).

*This post contains affiliate links. All opinions are my own.

Wild Rice Salad with Citrusy Tahini Dressing

Serves 2

Total time: 15 minutes, plus additional cooking time for the rice

Ingredients

For the Dressing:

For the Salad:

• 3 tablespoons tahini
• 1/3 cup fresh squeezed orange juice
• 1/4 cup rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon salt
• 4 cups baby spinach
• 2 cups cooked wild rice, cooled (follow package directions)
• 1 cup hulled and quartered strawberries

Instructions

1. Combine the ingredients for the dressing in a small bowl and whisk until smooth. If the dressing seems thick, add another tablespoons or so of orange juice or water.
2. In a large bowl, add the baby spinach leaves and top with the wild rice. Toss 2 or 3 times to combine.
3. Top with the strawberries, drizzle with the dressing, and serve.