5 Foods I’m Loving Lately {WIAW #31}

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If you’re not already an obscure food lover or product junkie, then you’ll certainly become one once you join the food blogging community.

I tend to go through phases with foods. I’ve probably mentioned it before, but last summer, I consumed overnight oats for breakfast every morning, for months straight. In the winter, I ate hot oat bran just as regularly.

For what I lack in overall decisiveness, life goals, and exercise commitment, I surely make up for it with my whole-hearted devotion to foods.

For today’s What I Ate (& Continued Eating) Wednesday, I’m sharing 5 foods I can’t get enough of lately.

1. Avocados

avocado

A few years ago, “hold the guacamole” was my standard request at Mexican restaurants. I think it was shortly after college—in Washington, D.C., actually—that I discovered the wonder of this creamy, fibrous, and healthy fats-loaded wonder in a southwestern salad. I now enjoy it in smoothies, salads, tacos, quesadillas, salad dressings/spreads, and mashed on toast.

2. Peanut Butter & Co. Dark Chocolate Dreams

dark-chocolate-pb

Move over, Nutella—there’s a new decadent, chocolaty spread in the Miele house. I’ve actually never bought any of this brand’s nut butters, but something inspired me the other day, and I’m glad it did. Delicious on toast, it’s also pretty tasty straight off the spoon. I might have to try it mixed in vanilla ice cream next. :-)

3. Dehydrated Okra

dehydrated-okra

Okra is another food to which I’ve only recently been introduced. As a child, I couldn’t handle its sliminess! I’ve learned, however, that you just have to cook it properly—or toss it in a good pot of gumbo—to really enjoy this southern staple. The Fresh Market has dehydrated okra in their bulk bins—and they’re absolutely addicting. I could chomp on them nonstop (much like I could Snapea Crisps!) and always grab a bag when shopping there.

4. Cherries

cherries

Ok, I hadn’t planned on becoming addicted to cherries—but after accidentally buying a $16.98 bag, I’ve been enjoying them in smoothies, yogurt bowls, this easy jam, and straight off the stem. Nothing beats a fresh cherry!

(Side note: anybody know an easy pitting method? My cutting board looks like a prop from an episode of Dexter!)

5. Liberté Méditerranée yogurt: Coconut flavor

liberte-coconut

This stuff is seriously like dessert. After searching for Oikos coconut to no avail, I decided to give this a try. Though I do love the thickness and tart flavor of Greek, Liberté is perfectly creamy, and the sweet shavings of coconut take yogurt to a new level. I’m definitely buying more next grocery trip!

Raw Cherry Chia Seed Jam

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raw-cherry-chia-jam

Recently I’ve been eating fresh Bing cherries like they’re going out of style. No, really, I’ve eaten them in overnight oats, yogurt bowls, fruit salads, and by the handful. It’s a good thing, since I accidentally purchased a $16.98 bag of them.

cherries

Spending $17 on fruit? Clearly I am a failure at math—because when I saw the bag of ruby-colored goodness at The Fresh Market, I didn’t think it would be necessary to weigh it. Oops.

In my attempt not to waste a single, sweet cherry, I’m sharing their latest incarnation: an incredibly easy jam recipe.

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Raw Cherry Chia Seed Jam

Ingredients

  • 1 cup fresh or frozen pitted cherries
  • 2 tbsp chia seeds
  • 1 tsp maple syrup or other liquid sweetener

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Directions

  1. If using frozen berries, allow to thaw.
  2. With an immersion blender, blend the pitted cherries, leaving slightly chunky.
  3. Add the chia seeds and sweetener, and stir to combine.
  4. Allow jam to set and thicken (refrigerated) for an hour; store in the refrigerator 4-5 days.

This jam was delicious on its own, but I plan to use it on toast, mixed with Greek yogurt (like below), and as an oatmeal topping.

cherry-chia-yogurt-bowl

I can’t wait to make another batch using blueberries, blackberries, or strawberries. It’s a great way to bulk up already-fibrous fruit with omega fatty acids and extra protein.

Ely’s Restaurant and Bar Review

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When we were in Mississippi visiting Mama and Papa Miele earlier this month, we had the pleasure of dining at Ely’s Restaurant and Bar.

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Located on the second floor of the Old Towne building in Ridgeland, Ely’s sparse, yet contemporary, décor makes it unique among steak and seafood restaurants.

ElysDiningRoom

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Our waiter, Chris, was personable and attentive, and we enjoyed talking with him throughout our dinner.

Since I was craving seafood, I chose the Benton Lane Pinot Gris to begin my meal. Generally I prefer reds (Cabernets and Merlots), but this crisp and floral wine was a great choice.

Mark began with a Sazerac; although we were impressed the bar was able to make it, something wasn’t quite right. (Lesson learned: don’t order a Sazerac outside of New Orleans—or maybe Mobile, as we’ve yet to try The Haberdasher’s version.)

Since Ely’s has somewhat of a Lebanese influence, three of us chose the tabouli salad (Papa M chose the house salad) to go along with our entrées.

tabouli

I’ve only had tabouli a few times (at one of my favorite local restaurants, Jerusalem Café, and a Lebanese wedding), but this was certainly the best I’ve had. The parsley and tomatoes were fresh and flavorful, and there was a perfect amount of acid from the lemon juice.

While everybody else chose steak, I opted for the grilled scallop and shrimp entrée (knowing Mark would share a bite of his filet).

scallop-shrimp

Served atop fresh basil, tomatoes, and red onion (and garnished with a bacon vinaigrette), the Atlantic scallops were nicely seared, and the plump Gulf shrimp were grilled to perfection. I inhaled every last morsel!

Mark’s filet was perfectly cooked and tender—and the lump crabmeat atop Mama M’s was exceptionally fresh. (Papa M’s New York strip looked delicious, too.)

filet-crab

ny-strip

Side dishes are served à la carte, and they generously serve two according to the menu (though I’d say three to four). We all shared the following: parmesan creamed spinach, steak fries with gorgonzola-asiago dipping sauce, mashed potatoes with caramelized onions, and gorgonzola-asiago macaroni and cheese. (Don’t worry, we had many leftovers!)

side-dish

Each side was delicious—but I think my favorites were the spinach and mashed potatoes. (Seriously, what can’t you top with caramelized onions to make infinitely better?)

Though stuffed, we finished our meal with coffee and shared the bread pudding (à la mode with vanilla Häagen-Dazs) and cheesecake (which I forgot to photograph). The warm bread pudding was topped with caramelized bananas—and the cheesecake was creamy and decadent (as a good cheesecake should be).

I don’t have much experience with fine dining in the Jackson area (Walker’s, in Fondren, is outstanding and probably my favorite), but I’d venture to say Ely’s is one of the best. The food is creative without being fussy, and though a bit expensive, the quality is in line with the price.

Summertime Peach & Basil Smoothie

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It’s not even mid-June yet, but it’s been absurdly hot this week. It’s been so hot that my relaxing, lunchtime park walks may soon be ending! :-(

On days that begin in the 80°s, warm—even lukewarm—breakfasts are out of the question, so today’s morning meal included a delicious new smoothie that screams summertime.

Featuring juicy peaches and freshly-picked basil from the backyard garden, this filling and refreshing smoothie will bring a little relief to the sweltering days ahead.

Summertime Peach and Basil Smoothie

summertime-peach-basil-smoothie

(makes 1 large serving or 2 small)

Ingredients

  • 2 small fresh peaches (or 1 large), pitted
  • 1 cup spinach
  • ½ cup frozen peaches
  • ½ a frozen banana
  • 3 “cubes” coconut milk*
  • ¾ cup milk of choice (I used almond)
  • 1 handful fresh basil
  • ½ scoop plain or vanilla protein powder
  • pinch turmeric, cinnamon, and fresh ginger
  • splash of lemon juice

peaches-basil

Directions

In a high-speed blender, combine all ingredients and blend till smooth.

*When I made coconut whipped cream a while back, I froze the remaining coconut water/milk in an ice cube tray. Ice cubes, coconut water, or coconut milk will do just fine if you don’t have the cubes on hand.

peach-basil-smoothie

Peaches will always remind me of summertime in Alabama (I can’t wait till fruit stands start stocking fresh Chilton County peaches in a couple of months!), and this luscious smoothie evokes the same “taste memories” and feelings.

Stay cool, blog world. Or try to…

Snacking Sensibly {WIAW #30}

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Not too long ago I wrote about the brief “loss” of my normally-insatiable appetite and intuitive eating. Well, if the last couple of days are any indication, then my appetite is back with a vengeance!

eat

Both Monday and Tuesday I had 2 breakfasts (smoothie + blueberry muffin one day, yogurt bowl + muffin the other)—and still gobbled up my lunch around 11:30 rather than noon.

As somebody with a BMI and weight on the cusp of low and average, I’m beginning to wonder if I eat enough.

Thankfully, I’ve never been obsessed with calories or portion size. I eat until I’m no longer hungry, and if my stomach starts rumbling between meals, I’ll have a snack.

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Actually, I’m more prone to eating too much by trying to clear my plate (especially at restaurants) rather than eating too little.

Having begun a regular Bikram yoga practice (during which, I’ve read, one can burn anywhere from 500 to 1000 calories!), I’m curious to know if I should start paying more attention to my meals—especially to protein and fats.

calories

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Believe me when I say losing weight is the LAST thing I want to do! If anything, I’d like to put on a few pounds so I can buy clothes suitable for a 29 year old (as opposed to a teenager :-( ).

  • What are your thoughts on calorie (and macronutrient) counting?
  • Do you think it’s beneficial—or does it do more harm than good?

Guess it’s something I’ll think about.

In the meantime, I want to share some healthy and typical snacks that often keep my hunger at bay.

trail_mix

Trail Mix/Nuts: Whether it’s homemade (you can throw basically anything together and call it trail mix) or store bought, I try to stick to lightly-salted or raw nuts, dried fruits like raisins and cranberries, and seeds. A small handful is perfect to calm my early morning (or late afternoon) hunger pangs in between meals.

apple

Fruit: My go-to fruit is the humble banana, but I’ll also slice an apple and top with nut butter or dig into a bowl of fresh strawberries and blueberries (especially during the summertime).

carrot-hummus

Veggies + Hummus: Hummus is something of which I’ll never tire—and fresh carrots are usually my dipper of choice. I also enjoy celery slices stuffed with peanut butter or broccoli dipped in Goddess or ranch dressing.

chobani

Greek Yogurt: ‘Nuff said. Also satisfies any dessert/sweets cravings.

I think my snack choices are generally healthy, although sometimes you just need a cupcake, cookie, or piece of chocolate to make it through the day!

  • What are some of your sensible snacks?

Might as well face it, you’re addicted…to yoga

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Tomorrow, I will have completed my 30-day “introduction” to Bikram yoga.

Now, more than ever, I’m 100% positive I want to stick with it.

There’s just something magical about the hot room. Some people have church…or music…or art…and I now have yoga.

sweat-addicted

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Though I’m nowhere near where I want to be, I can already see improvement in my flexibility, balance, and concentration. Just the other night I realized I could bend much further than (and actually grip my ankles) I was allowing myself during the Ustrasana (camel pose). I also was able to balance nearly the entire time during Dandayamana-Dhanurasana (standing bow).

That first session, I wanted to die (or, more accurately, I thought I was going to die and wanted to be put out of my misery very quickly)!

I was dangerously close to passing out and vomiting—and I felt so self-conscious while others in the room made everything look easy.

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Fast forward a few days and—and add more than twice the number of people—and I began to thrive on the energy from others crowding the room.

I love that the room is full of the young and old…the uber-fit and the not-so-athletic…the seasoned professionals and the novices.

Though we’re in the hot room for different reasons (stress management, weight loss, recovery from injury, etc.), each of us achieves something immeasurable from both the asana and the physical/mental challenges.

things-to-know-bikram

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I hope I continue to benefit from the practice and even make some like-minded friends along the way.

If you’re like me and have struggled to find a fitness routine you actually enjoy, I urge you to give Bikram a shot. It won’t be easy, and even if you struggle through most of the postures and sit out half of them, you’ll want to keep going!

Nobody Said It Was Pretty: Almond-Joy “Chocomole”

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chocomole-1

I know what you’re thinking, so let me just say it: chocolate pudding isn’t attractive in photographs.

But, you know what? It’s delicious, so I don’t care.

This is only the second time I’ve whipped up a batch of “chocomole,” but I just have a feeling that it will make many appearances in the future.

I love dessert—but I worship desserts that are low in sugar and full of healthy fats and fiber!

Add chocolate, coconut, and almonds, and you have a winner.

Single Serve Almond Joy “Chocomole”

Ingredients

  • ½ ripe avocado, pitted and peeled
  • 2 tbsp coconut butter, softened
  • 2 tbsp cocoa powder
  • 1 ½ tbsp agave nectar
  • 1/8 tsp instant espresso powder
  • pinch of salt
  • 2-3 tbsp almond milk
  • unsweetened flaked coconut + slivered almonds, to garnish

Directions

  1. In a food processor* add first 6 ingredients and process until creamy.
  2. Drizzle in the milk until desired consistency is achieved.
  3. Chill in the refrigerator until ready to serve.
  4. Garnish with flaked coconut and slivered almonds.

chocomole-2

*I don’t recommend using a Magic Bullet (I did so since the portion was small for my regular food processor, but it just didn’t blend well). Feel free to use a whole avocado (or more, if serving a group) and increase the ingredients proportionally; mine was “single-serve” simply because I had half an avocado chilling in the refrigerator.