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Posts Tagged ‘Food Network’

I had a great night last night at the MRC Battle of the Bands (check out this link if you want to see a news story done on the event). But, right now, that’s not what’s on my mind. Since I got home last night around 10, all I’ve been focused on is sinking into my couch and lounging around my house. So that’s what I’m gonna write about!

Let’s start with this.

That’s right. It’s banana, almond frozen goodness. This is gonna sound weird, but frozen bananas are amazing. A few years ago, I discovered that frozen bananas are the trick to good smoothies (because the banana’s frozen, it acts as a built in ice cube, so you get a cold, thick froth instead of bits and chunks of ice that ultimately water down the flavor). I even talked about frozen bananas in my Green Monster post. But, this frozen banana recipe might top them all.

I saw Claire Robinson make this peanut butter and banana ice cream (link lets you check out the full video of her making it). So I decided to give it a try this morning. She only uses peanut butter and banana but I substituted almond butter for peanut butter, and I used a splash of almond milk to thin it out (I found it wasn’t mixing enough in the food processor). Here’s what it looked like after I added a little milk.

It’s like eating ice cream for breakfast but in reality it’s a really healthy, protein packed breakfast. The only problem might be when you scarf it down in under a minute and want another!

We also finally put up some curtains! Remember me complaining about needing a little extra something in our our living room? Well, I finally decided to do some DIY curtains that I found instructions for here on younghouselove. I pondered different patterns, but I ultimately realized that the curtains in almost all of my inspiration pics were white (and most of the pics had white walls, too). Take this room for instance (that I spotted in Elle Decor) that has somewhat of a similar theme as mine: white(ish) sofa, big blue pillows, metallic lamp, white walls, camel-colored accents, and wicker chairs.

I love how the curtains help draw the eye up and fill in some of the vertical space without adding any heaviness or noise to the room. So, that’s what we went for. Also, please note, in the interest of keeping it real, I did not clean up before taking these pictures, so what you see if what our house looks like on a day-to-day basis. Complete with Ryan’s golf clubs in the foreground.

I don’t know if it’s the most dramatic change ever, but for under 100 bucks, it’s a nice improvement! I’m also looking at getting a big planter and little tree to go in the back right corner of the room.

And, I couldn’t end this post without showing a pic of the beautiful roses my sweet husband brought home for me! Have a great week everyone!

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OK— I lied. We’re not going gluten-free, but we are definitely trying to go gluten-low! A friend of ours, Chris “single-and-ready-to-mingle” Dunn (a.k.a Dunny), has been gluten-free for about 4 1/2 years. Listening to Dunny talk about how radically his health has been improved by eliminating gluten from his diet has been enough to make Ryan and I at least question whether or not it is something we want to consider.

Now, where I come from, going gluten-free could be considered blasphemy. I’m Italian (well, at least a very dominant part of me is) so by saying you’re going to eliminate gluten… you say no to homemade pastas, beautiful semolina loaves of bread, and tiramisu. Blasphemous. But, at the same time, it calls to mind the fact that a true Italian diet (lots of fish, veggies, and fruits) is actually closer to a gluten-free life style and less like the Americanized CiCi’s pizza -tyle Italian (garlic bread, pizza, pasta) that we’ve come to know.

After sorting through countless articles trying to figure this gluten thing out, I’ve come up with two good articles. The first one, by Russell Meyers, explains Celiac Disease and gluten problems in laymens terms (hallelujah!), and the second one, Gluten Free Goddess, provides some great recipes, as well as great FAQ and advice for going gluten free.

Now, don’t get me wrong. I’m not trying to say that Ryan and I have Celiac Disease— that’s statistically improbable. But, I do think that there are certain merits to eating gluten-low. For starters, by eating gluten-low, it encourages you to eat low-carb: adding more veggies and fewer processed carbs to your meals. And, while I don’t necessarily believe Ryan nor I have Celiac’s Disease, I don’t think it’s a black-and-white issue. I think there’ s probably a spectrum of gluten-sensitivity in which you could be affected negatively by gluten but not to the extent to which you’d be labeled with the disease. Some chronic signs of gluten problems are: diarrhea, gas, bloating, and stomach cramps. And, while I don’t want to necessarily admit to having any of those, I will say that it would be worth it to me to adjust me diet to decrease the occurrence of those symptoms. How’s that for diplomatic?

So, what is that gorgeous picture that I posted above? It’s a gluten-free, delicious recipe that I just had to share. I caught Ellie Krieger on the Today Show on Monday morning, and what she was making looked so good I had to try it. If you fast forward to about the 3rd minute, she begins to make the recipe that you see pictured above and below.

I did, however, do a few things differently than her: I didn’t add carrot, I added a bit more tomato paste (maybe twice as much), and I added a dash of red pepper flakes for a kick. I actually made the ragu at about 11 o’clock in the morning before I went to work and then re-heated it right  before I pulled the tilapia off the grill later that evening around 7 o’clock.

I used tilapia instead of salmon— it’s cheaper and a nice change of pace.  All I did to prepare the tilapia was salt and pepper the filets in the morning (then let them stand in the fridge for a few hours), then I whipped up a marinade of garlic, olive oil and lemon juice and let the filets marinade for about 20 minutes, and then I threw the filets on the non-stick grill for a few minutes until lightly browned. Finished product:

Delish and 100% gluten-free! Not missing my pasta at all!

 

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