There are many highlights to summer, but one of my favorites is fresh fruit! It’s probably the easiest thing to prepare, tastes amazing, and can be eaten for breakfast, brunch, lunch, dinner, and dessert. =)
2 Large mangoes
1 ½ tsp Sugar
Peel & dice mangoes. * Mangoes have a tough center, like with pineapple, which you’ll want to cut around.
Dice strawberries & slice banana.
Cut lime in half & squeeze juice from entire thing onto the salad.
Let it set in the fridge for at least an hour.
You can eat the salad plain, or mix it into Greek yogurt like I did for breakfast one morning. There are so many ways to go about serving it – get creative!
we had a little fourth of july celebration at the office and everyone brought such amazing stuff! if you’re having, or going to, a party this weekend – here’s some tasty inspiration for things to serve or bring :)
and this last one, we didn’t have at our party, but i had to include it:
remember our rainbow tie-dyed cupcakes? follow the same instructions using just red and blue dye, and then add some sprinkles on top!
Brooklyn is such a perfect little hub of culture and beauty. Most people come to New York to see Manhattan, but we think that Brooklyn is where NY’s true beauty is. All of the Free People Brooklyn girls live and work in Brooklyn! We want to take you on a little tour of one of our neighborhood’s prized possessions, Prospect Park!
Prospect Park is 585 acres of gorgeous grass, pond, trees, and sights that touches a handful of neighborhoods that surround it. Summer is when Prospect Park shines; Brooklynites all around the borough come to relax and plant their toes in the grass and enjoy all the events the park hosts.
The Green Market is one of my favorite parts of spring/summer in Prospect Park. It’s a beautiful farmers market that brings produce, dairy, meats and treats from upstate to Grand Army Plaza…
The Green market offers vast varieties of vendors! Anything you can imagine you’ll find at the Green Market; fruits, fish, product, meats, herbs, plants, and delicious treats!
If you are in New York and are looking for a way to treat yourself to amazing foods, stop by the Green Market!
And, I took a different path on my way to the Brooklyn Free People after leaving the Green Market and I came across the most beautiful mosaic house around the corner from our store. It pays off taking a different route every once and awhile :)
As promised, this week’s recipe is one of the many delicious meals from my recent camping trip in the Adirondack Mountains. The bare essentials and need for practicality reminded me how good simple foods like a plain sandwich can be. Even though I got a bit fancier than that for this dinner, there is still a quality of simplicity to the meal that I really like. The challenge of cooking with limited resources was fun and allowed me to get creative. This recipe can be prepared over an open fire or using a grill – I’ll show you how to do it both ways.
½ Red Pepper
1 Small Carton of Whole Baby Portabella Mushrooms
1 Small Sweet Onion
½ Lb. Bay Scallops
¼ Cup Olive Oil
1Tbsp. Fisherman’s Wharf All Natural Seafood Seasoning
Wooden or Metal Kabob Skewers
½ Loaf of Pesto Seasoned Bread
¼ Cup Olive Oil
1 Tbsp. Fisherman’s Wharf All Natural Seafood Seasoning
We bought all of the ingredients from local mom and pops stores. If you do the same, your kabobs and bruschetta could turn out completely different, but you can still follow the same process.
Slice Lemon in half. Mix together squeeze juice from one half and mix with with olive oil & seasoning for the kabobs. Set aside.
Break off 2 ft. piece of tinfoil. Fold over each edge.
Fold in each corner.
Fold up each side making a wall – pinch together at corners.
Fold over the corners so that they will not leak.
Slice red pepper, onion, and zucchini into fairly large wedge-shaped pieces.
Slide ingredients onto skewers in random order until all are used up. As you finish skewers lay them onto the tinfoil.
Baste skewers using entire lemon/oil/seasoning mixture.
Slice desired amount of bread for bruschetta.
Make anther – smaller – tinfoil boat to place the bread slices into. Mix together bruschetta olive oil, seasoning, and juice from remaining lemon. Baste both slides of each bread slice with the mixture.
To cook over the open fire, cover tinfoil boats with another piece of tinfoil.
You want to separate logs and create a nice spot over hot coals to place the food.
Let cook for about 15-20 min, depending on how hot your coals are. Use a fire mitt when checking to see if they’re cooked or removing them from the fire. Once scallops are cooked, they won’t have that cloudy/clear look they have when they’re raw.
You can also cook everything on the grill. Put the kabobs on first. After about 10minutes add the bruschetta and let grill for another 5-10 minutes.
I don’t personally follow a gluten-free diet, but I have friends who do, so I like to mess around with recipes once in a while. This nut bread is one I’ve been wanting to try for a while. Normally, the thought of making bread kind of scares me a little. I feel like you need skills I’ve never tried out before, but with this bread it turned out the toughest part was gathering all of the obscure ingredients I needed to make it gluten-free. Once I finally got around to making it, it turned out to be nutty and delicious. It works great for toast in the morning with a little bit of jam =)
1 ½ cups almond flour
¾ cup arrowroot powder
¼ cup flax seed meal
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon agave nectar
1 teaspoonapple cider vinegar
¼ cup walnuts, coarsely chopped
¼ cup hazelnuts, coarsely chopped
½ cup pistachios, coarsely chopped
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup sesame seeds
Chop up all nuts that need to be coarsely chopped, and mix all seeds/nuts in a small bowl.
Combine almond flour, arrowroot powder, flaxseed meal, salt, and baking soda in a medium bowl.
In a large bowl, beat eggs well. Then add agave nectar and apple cider vinegar.
Slowly mix dry ingredients into wet.
Stir in nut/seed mixture
Pour into a well-greased 7.5” x 3.5” bread pan
Bake for about 35 minutes. (You should be able to stick a toothpick/knife into the center and pull it out cleanly.)
Because I escaped the city for this past holiday weekend, I never made it to pick up ingredients for this week’s recipe post. My fridge and food cabinets are something of a vacant wasteland at the moment. In replacement, I thought I’d share one of my favorite vegan recipe blogs, Post Punk Kitchen. The author is a down-to-earth vegan with one good hand in the kitchen. I love her point of view on food, and I often check out her blog for ideas. Here are some of her recipes I’m thinking I must try at home this month:
Creamy Avocado Salad: I’m not huge on mayonnaise-y potato salad because it’s so bad for you, but I’ve never thought of using avocado instead. Oh does this sound delicious.
Spinach Linguine with Edamame Pesto: Edamame is popping up everywhere these days. Just the other day I had a sandwich made with edamame hummus. Who knew? I’m all into exploring its many uses.
Perfect Grilled Portabellas: One of the best parts of summer is grilling. Just because this is traditionally a carnivorous pastime doesn’t mean there aren’t amazing veggie options as well. This recipe gives great tips on how to grill the perfect portabella. It’s also super healthy!
Omg Oven Baked Onion Rings: These onion rings look perfect for entertaining. I’m also thinking they’d go great with those aforementioned bello burgers.
Raw Strawberry Cheesecake: I have to admit, although I rarely eat it, I’m an enormous cheesecake lover. I’ve never thought of making a vegan cheesecake, let alone a completely raw one. I want to try this one out just to see how well it stands up against the real thing.
There are two kinds of people in this world: sweet and salty. I unfortunately, am one of those with a huge sweet tooth. I’m always trying to come up with healthy options that can still satisfy my craving. This berry smoothie is one of my favorites. It’s made with almond milk which gives it the perfect creaminess, and I also throw in a few mint leaves to make it refreshing. The best part? Almost anyone can eat it! It is vegetarian, vegan, and gluten-free. =)
-1 cup frozen strawberries
-1 cup frozen blueberries
-almond milk (approx 1 cup)
-1tbsp mint leaves
You will need either a blender or a hand blender (shown in this example)
Fill measuring cup with berries and mint leaves
Fill with almond milk until just a few berries are poking out on top
Hand blend (or blend) ingredients
Once ingredients have a purplish/pink color you can pour it into a glass or bowl and eat with a spoon.
**now that you’ve made this recipe feel free to experiment with any fruit combination you’d like. I like to stick to frozen fruit because they give it a nice cold iciness!
I wish I could list all of the reasons why I love this salad, but you might all think I’ve gone crazy and stop reading this post. I’ll stick to the highlights. Reason A) you can stick a huge bowl of it in the fridge, and continue to eat it for days – cold or hot. Reason B) Orzo is a huge comfort food although you never hear it portrayed as one. And reason C) It gets its amazing flavor from fresh Rosemary I have planted in my backyard – I love, love, love the freshness (don’t worry it’s still good if you buy it too). Basically, I highly suggest giving it a go – you’ll probably come up with some of your own reasons to fall in love ;).
1 Cup Orzo
2 Cups Water
¾ Cups Shrimp shelled and deveined (I like to take the tails all the way off for this recipe)
½ Cup Feta
1 Large Tomato seeded and diced
½ Cup Chopped Kalamata Olives
½ Cup Olive Oil
2 Sprigs of Rosemary
2 Cloves Garlic minced
1/4Tspn Garlic Powder
Salt and Pepper to taste
Place orzo and water into a pot, cover and cook until all the water is evaporated – just like cooking rice
In a small saucepan place 1tbs of olive oil, minced garlic cloves, shrimp, and one sprig of Rosemary broken into three pieces. Saute until shrimp is fully cooked.
Place shrimp, tomato, kalamata olives, feta, orzo, olive oil, garlic powder, and last sprig of rosemary (broken up into about 5 pieces) into a large bowl. Mix thoroughly.
Salt & Pepper to taste
Stick in the fridge to chill or eat warm
**When serving, a nice option is to put it over a bed of greens.
I was raised in an Italian family with real Italian cooks, so I have a tendency give anything an Italian spin in the kitchen. Hence this week’s recipe – my favorite grilled cheese sandwich – is nothing short of delicioso. It’s crazy easy to make and tastes just as good as any fancy Panini.
2 Slices of bread (I like wholegrain, but if you want the traditional thing, go for ciabatta bread)
1 Canned artichoke – quartered
1 roasted red pepper – cut into 3 pieces
2 slices of fresh mozzarella (Mozzarella is traditional, but I didn’t have any when I made the sandwich, so I substituted a blend of jack cheeses. You can experiment with whatever cheeses you like. I highly recommend it.)
Spread pesto on both halves of your bread
Place roasted red pepper on one half
Place artichoke pieces on top of the roasted red pepper
Place cheese on top of the artichokes & then toast both sandwich halves in the toaster oven – or regular oven at 350F if you don’t have a toaster oven – until cheese melts (approx 5 minutes).
Place the top slice of bread on top, cut in half, and you’re done!
Here’s a delish breakfast for those of you in search of a good way to surprise your mom for mothers day. If you missed breakfast, well, who doesn’t like brupper (breakfast for supper)? Either way, she’ll think you’re the best kid in the entire world.
Ingredients (makes 8 six inch waffles):
2 cups almond milk (vanilla or plain), or any non-dairy milk
1 tablespoon apple cider vinegar
2 cups whole wheat pastry flour (all purpose works, too)
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons ground flax seeds
1/2 cup water
3 tablespoons olive oil
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 cup sliced bananas
1 cup sliced almonds
2 cups greek yogurt (can leave out the yogurt or use non-dairy yogurt if you want to leave the breakfast entirely vegan)
Combine almond milk and apple cider vinegar, set aside to curdle.
Combine flour, baking powder, cinnamon, and salt in a large bowl.
Add the flax seeds to milk mixture and mix vigorously until frothy (approx. 30sec-1min)
Add milk mixture, water, olive oil, maple syrup, vanilla, and half of the bananas to flour mixture. Mix with a wooden spoon until mostly combined then fold in half of the almonds until all ingredients are moistened.
Preheat waffle iron and let the batter rest. Cook according to waffle iron directions. Be sure to spray waffle iron with oil or cooking spray between each waffle.
Garnish with extra bananas, almonds, and a spoonful of yogurt. (as an idea, drizzle the whole thing with honey instead of maple syrup, it’s so good!)
This holiday season my grandmother gave me an adorable tea pot, and I’ve been obsessed with tea ever since. Many say that tea offers a range of cleansing effects and health benefits but all I know is that the many comforting cups of tea have definitely been good for my soul. Messing with different blends and experimentations has been a fun and tasty adventure. I began to spice it up recently with the addition of fruit. Here is one of my favorite, antioxidant rich, energizing creations. Drink it hot or stick it in the fridge for a refreshing iced tea – perfect for summertime!
2 Teaspoons of green tea or two green tea teabags
2 Cups of boiling water
2 Thin slices of ginger
2 Lemon Wedges
¼ Cup of lightly mashed blueberries
2 Tablespoons agave nectar or honey
Prep all ingredients and put water on to boil
Place everything together into a pitcher
Once the tea is fully brewed (about 5 minutes) remove green tea & enjoy!
Fuel your taste buds with new recipes and knowledgeable cooking tips. Healthy food makes for a good heart and great well being. We want to share our love and exploration of food with you in hopes that you pick up something new.