October 31, 2014
No, this isn’t about food for the Super Bowl. Quite the opposite, actually.
I get a lot of questions about my typical eating plan, diet, lifestyle – whatever you want to call it – so I decided to share the recipe for my superfood bowl that I make every week. This is what a typical dinner looks like for me; we call them bowls around the house and I’ve come up with about 50 different versions of them, always changing up the veggies, protein, grains, seeds. It’s important to keep things interesting!
I honestly love these superfood bowls and actually miss them when I travel… crazy kale lady over here! I always keep them gluten-free, usually using quinoa, amaranth or lentils as my base. My protein varies from tofu to salmon – or nothing at all since most of these veggies are packed with a lot of protein already.
I’ve put together my ultimate combination to share with you today; the measurements vary depending how many people you are serving, but I will let you be the judge of that.
1 cup cooked lentils
1 beet, steamed
A large bunch of kale, massaged
Brussels sprouts, roasted
Pumpkin or sweet potato, roasted
A handful of salad sprouts
Juice of 1 lemon
Olive oil or coconut oil
Fresh coconut shavings
1 tsp. Dijon
Preheat oven to 400 degrees F (220 C)
If you are using pumpkin, cut in half, scoop out the insides and slice (you can leave the skin on and just cut it off once it’s cooked). Spread pumpkin or peeled/chopped sweet potato on baking sheet.
Wash Brussels sprouts, cut in half, and spread on the same baking sheet. Drizzle vegetables with olive oil or melted coconut oil, salt and pepper. Roast for 35-45 minutes, until pumpkin or sweet potato is tender. You may have to take out the Brussels sprouts a bit earlier if they are getting too brown.
While vegetables are cooking in the oven, rinse the lentils, place them in a saucepan, and cover with water. Bring to a boil and let simmer, covered for 20-25 minutes. They should be soft but with a bit of a resistance to them. Drain and set aside.
Steam a beet on a double boiler for 10-15 minutes. Remove beet from pot and peel skin with a paper towel; it should fall off very easily. Careful, it’s hot! Slice thinly.
Massage your kale (here’s why!). Start to assemble your bowls by placing a big handful of massaged kale first, top with lentils, Brussels sprouts, pumpkin (or sweet potato), sliced beets, sprouts, sliced avocado, sprouts, and coconut shavings.
Combine 1 tsp. of olive oil or melted coconut oil with 1 tsp. Dijon and 1 tsp. lemon juice. Drizzle bowls with this fresh, zesty dressing.
October 30, 2014
Scarf: MAISON SCOTCH
Sweater: My boyfriends (similar here)
Shoes: PALOMA BARCELO
Watch: LARSSON & JENNINGS
We’ve been blessed with sunny weather this week, which has made an incredible difference for energy levels and outfit choices. I love my collection of coats, but when you know you will be wearing them for the next six months, it’s exciting for me to have a day without one. I opted to go with this amazing scarf from Maison Scotch (US shop link) to keep me bundled up while heading to a meeting the other day. It’s incredibly warm and will be a perfect match to mix in with my black winter jackets.
Wish I could share something a little more exciting about what I’m up to offline, but we’ve been focused almost entirely on the business side of the blog over the past few months and have a massive project to reveal in a few weeks. Stay tuned!
October 29, 2014
I think this might be the third or fourth granola recipe I’ve shared on the blog. I’m constantly alternating my original recipe depending on whats in my pantry and I figured it’s become a tradition to share the new alternative. This version might be the most appropriate for autumn with notes of pumpkin pie and a nice tartness from the golden berries. The best thing about granola is just having fun with the whole process; throw in a bit of this, a dash of that, and pop it in the oven. A batch of this makes the perfect hostess gift and any cold morning a tad bit better.
Date + Golden Berry Granola
3 cups rolled oats (gluten free for GF eaters)
1/4 cups walnuts or pecans
1/2 cup golden berries
1/2 cup dates, pitted and chopped
1/2 cup flax seed
1/3 cup honey
1/4 coconut oil
2 tbsp. maple syrup
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. salt
Preheat oven to 350 degrees F. In a large bowl mix together oats and flax seeds. Set aside the dry fruit, you won’t be adding this until the end. In a small bowl whisk together all the spices.
In a saucepan over medium-low heat, melt the coconut oil, honey and maple syrup together. Whisk in spice mixture and remove from heat. Pour wet ingredients over oat mixture and mix well with a large wooden spoon.
Spread granola mixture evenly onto a baking sheet. If it’s too much for one baking sheet, you can bake it in two batches. Bake granola for 25-30 minutes, stirring at the halfway point. In the last 5 minutes add nuts; this avoids burning them during baking. Once golden brown, remove from oven and mix in dried fruit. (Adding the dried fruit in at this point avoids hardening them during baking.) Let granola cool, it will get crispy as it cools.
Enjoy over yogurt, with almond milk, or grab a handful for a quick snack!
October 28, 2014
Do you remember where you wore your first Levi’s? My first real memory was back when I spent the summer in New York. I stumbled upon this vintage shop somewhere in the East village and found the perfect 501 denim shorts. They fit like a glove as soon as I tried them on; isn’t that just a great feeling when you find the perfect pair to fit your body?
Every summer I get so excited to bring them out again because they represent so many stories of late summer nights, early mornings at the beach, and outdoor concerts. The things they’d say, if these jeans could speak. But it’s probably best they can’t because they’ve been through some interesting experiences, to say the least…
There’s nothing more classic than great denim – whether a jacket, jeans or shorts – and Levi’s ages like an exquisite wine. Today I teamed up with the iconic denim brand to style my new favourites for the cooler months ahead; a ridiculously comfortable boyfriend jean and a trucker jacket that I will use year-round. The real question is: how do you #LiveInLevis?
October 27, 2014
Sweater Dress: CLUB MONACO (similar here)
Boots: CARIN WESTER
Belt & Bag: H&M (love this one here)
I had an extremely relaxed weekend after a busy end of the week working on a lookbook project that I can’t wait to share the results of! Working as a blogger always pushes you out of your comfort zone and you are always meeting new groups of people, travelling to some unique locations, and working on projects in innovative ways. Not to mention, you’re working in front of a camera most of the time. I often don’t know what I’m really getting myself into and it can be intimidating at times, but it’s also the most fulfilling feeling to be proud of yourself at the end of the day for trying something new and working in a way that you didn’t know you could. That’s the great thing about blogging: you never know where it can take you, who you will work with, and what the day holds. Outside of the comfort zone is where the magic happens.