Popcorn?

I just made a batch of organic popcorn on the stove and am ready to snuggle up to watch a movie.

Where’s Dick?

Photograph by Heidi Uhl

Sprinkles and kisses,

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That’s right! It’s Wet Wednesday and boy o’ boy do I have a treat for you.

Carrot Lemon Juice. Raw and sweet. Just the way I like it!

Carrot Lemon Juice

Preparation Time: 1 minute

Total Time: 3 minutes

Serves 1

Ingredients

4 cups of organic carrots

1/2 organic lemon

Direction

1. Turn your electric juicer on.
2. Add 4 cups of carrots.
3. Add 1/2 lemon.
4. Juice.
5. Pour the juice into a glass.
6. Serve!

Carrot Lemon Juice

Sprinkles and kisses,

♥

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If you want a healthy muffin that’s super tasty, organic, and gluten-free than I’ve got a muffin for you. Strawberry Banana Muffins. Made with love.

Strawberry Banana Muffins

Preparation Time: 10 minutes

Total Time: 30 minutes

Makes 2 dozen

Ingredients

24 super cute baking cups

4 cups of organic, gluten-free flour

2 teaspoons of organic xanthan gum

2 tablespoon of organic, freshly ground flaxseed

2 tablespoons and 1 teaspoon of baking powder

1/2 cup of organic brown sugar

2 organic eggs

1 1/4 cup of organic vanilla almond milk

1 1/4 cup of organic hempmilk

1/2 cup of organic extra virgin olive oil

2 cups of organic bananas (about 4)

2 cups of organic strawberries

Directions

Preheat oven to 400 degrees

1. Place the super cute baking cups into the muffin tray. Set aside.
2. Wash and dry the strawberries.
3. Cut the strawberries into fourths. Set aside.
4. Peel the bananas.
5. Place the bananas into a small bowl.
6. Mush the bananas using a fork. Set aside.
7. Place all of the dry ingredients into a large bowl including 4 cups of gluten-free flour, 2 teaspoons of xanthan gum, 2 tablespoon of ground flaxseed, 2 tablespoons and 1 teaspoon of baking powder, 1/2 cup of brown sugar.
8. Mix all of the dry ingredients together using a fork. Set aside.
9. Place 2 eggs, 1 1/4 cup of vanilla almond milk, 1 1/4 cup of hempmilk, and 1/2 cup of olive oil into a medium bowl.
10. Beat the “wet” ingredients together using a blender on a low setting.
11. Add the “wet” ingredients into the dry ingredients bowl.
12. Blend all of the ingredients together using a blender on a low setting.
13. Mix until the batter is no longer lumpy.
14. Add the strawberries and bananas into the batter.
15. Mix together using a large wooden spoon.
16. Fill each baking cup to the top with the batter.
17. Place the muffin tray into the oven.
18. Bake for 20 minutes.
19. Take the muffin trays out of the oven.
20. Flip the muffins onto a cooling rack.
21. Allow the muffins to cool for 3-5 minutes.
22. Serve!

Strawberry Banana Muffins

Sprinkles and kisses,

♥

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As Dick has told me in the past, salad is not his favorite entree. Well, today it WILL be because this salad was made especially for him. If he doesn’t like it, well, looks like it’s time to find a new…

Dick’s Salad

Preparation Time: 12 minutes

Total Time: 20 minutes

Serves 2

Ingredients

1 pound of organic sirloin steak

2 tablespoons of organic, no salt seasoning

6 cups of organic mixed greens

1 cup of organic mushrooms

1 organic yellow pepper

1 organic avocado

2 organic gourmet cucumbers

1/2 cup of organic pine nuts

1 organic lemon

2 tablespoons of organic rosemary

3 tablespoons of organic vinegar

8 tablespoons of organic extra virgin olive oil

Directions

Salad Dressing

1. Cut a lemon in half.
2. Juice each lemon half. Set aside.
3. Place the 2 tablespoons of rosemary into a mortar.
4. Using a pestle, grind the rosemary for about 30 seconds.
5. Place the rosemary, fresh lemon juice, 6 tablespoons of olive oil & 3 tablespoons of vinegar into the small bowl.
6. Whisk for 1 minute. Set aside.

Steak

1. Sprinkles the organic, no salt seasoning overtop both sides of the sirloin steak.
2. Slice the sirloin steak into about a dozen pieces.
3. Place 2 tablespoons of olive oil into a sauce pan overtop a medium flame.
4. Saute for 2-3 minutes on each side. Set aside.

Salad

1. Wash and spin the 6 cups of mixed greens.
2. Place the greens into a medium to large salad bowl. Set aside.
3. Wash and dry the mushrooms.
4. Cut the mushrooms into halves.
5. Place the mushrooms into the salad bowl.
6. Wash and dry the yellow pepper.
7. Cut the yellow pepper in half and clean out the inside.
8. Rewash and dry the yellow pepper.
9. Cut the yellow pepper into desired pieces.
10. Place the yellow pepper pieces into the salad bowl.
11. Wash and dry the gourmet cucumbers.
12. Chop the cucumber into a desired size.
13. Place the cucumber pieces into the salad bowl.
14. Cut the avocado into halves.
15. Remove the pit.
16. Slice the avocado while it is still in its peel.
17. Pop-out the avocado slices.
18. Place the avocado slices into the salad bowl.
19. Add the salad dressing to the salad bowl and mix with a large  wooden spoon and fork.
20. Split the salad into two bowls.
21. Neatly and evenly place the steak slices onto each salad bowl.
22. Sprinkle pine nuts overtop each salad bowl.
23. Serve!

Dick's Salad

Sprinkles and kisses,

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Love is in the air…or I am one of the many New Yorkers who is extremely excited to finely have a beautiful day on our hands. It’s 60 degrees outside and I am one happy cookie. How did I start my day? With a wholesome, vegan, gluten-free breakfast, of course! I can’t send Dick on his way without a full tummy.

Love is in the Air

Preparation Time: 2 minutes

Total Time: 14 minutes

Serves 2

Ingredients

2 cups of water

1 cup of Old Fashioned Rolled Oats (gluten free, dairy free)

4 organic plums

2 tablespoons of organic extra virgin olive oil

1/2 cup of Vanilla Almond milk (optional)

Directions

Old Fashioned Rolled Oats

1. Place 2 cups of water into a small pot overtop a medium flame.
2. Bring to a boil.
3. Add 1 cup of the oats to the boiling water.
4. Stir.
5. Turn the flame down.
6. Set a time for 12 minutes.
7. Stir every 3 minutes.
8. After the 12 minutes is up, turn the stove off, place the top on the pot and let sit for 2 minutes.

Plums

1. Wash and dry the plums.
2. Cut the plums into halves.
3. Remove the pits and chuck them.
4. Slice each half into fourths. Set aside.
5. Place a medium sauce pan overtop a light flame.
6. Add 2 tablespoons of olive oil.
7. Allow the sauce pan to heat up for 1 minute.
8. Add the plum slices to the sauce pan.
9. Every 2 minutes stir and flip the plums.
10. Saute the plums for 6 minutes.

Love is in the Air

1. Place the cook oats into two bowls
2. Add the cooked plums overtop the oats using a spoon to make sure to get all the fresh juices.
3. Add 1/4 cup of vanilla almond milk to each bowl (optional).
4. Serve!

Love is in the Air

Sprinkles and kisses,

Football isn’t exactly my sport of choice but when Dick requests me to join him for a playoff game I’m quick to grab my dolls and make an amazing day of it! I’m wishing everyone a fun and fabulous Sunday Funday.

Sprinkles and kisses,

P.S. Go team with the cutest tushies (to be determined)!!!

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Dick has informed me that it’s 27 degrees here in New York City but “it feels like it’s 18 degrees” outside. Sounds to me like I need to warm him up with some Spicy Chicken Soup. Making him soup is much easier than trying to convince him to join me for Bikram yoga.

Spicy Chicken Soup

Preparation Time: 20 minute

Total Time: 100 minutes

Serves 6

Ingredients

2 quart of Free Range Chicken Broth (I suggest Imagine Organic Free Range Chicken Broth, Fat Free & No MSG, Low Sodium)

1 quart of Organic Vegetable Broth (I suggest Imagine Organic Vegetable Broth, Fat Free & No MSG, Low Sodium)

5 pound Free Range Chicken

4 cloves of organic garlic

2 cups of chopped organic carrots

2 cups of chopped organic celery

4 cups of chopped organic green bell peppers

3 cups of chopped organic onions

3 organic Serrano chiles

1 tablespoon of cayenne pepper

Directions

1. Mince the 4 cloves of garlic.
2. Wash and dry the Serrano chiles.
3. Cut the tops off the Serrano chiles and chop into pieces.
4. Clean/wash the chicken. Don’t forget to take the gizzards out!
5. Pour all 3 quarts of broth into a large pot.
6. Add the minced cloves, chopped Serrano chiles, 1 tablespoon of cumin and 1 tablespoon of cayenne pepper and chicken to the pot of broth.
7. Bring to a boil and cook for 30 minutes with the top on.
8. Flip the chicken (be careful because it’s hot!) and cook for 30 more minutes with the top on.
9. Chop the carrots, celery, green bell peppers and onions into large pieces and place in a large bowl while waiting for the chicken to cook.
10. Once the hour is up, carefully remove the chicken into a large bowl.
11. Turn the flame down and add all the vegetables to the pot with the top on for 20 minutes.
12. De-bone the chicken and place the chicken into a separate bowl making sure to chuck the chicken skin.
13. Add the chicken to the pot, stir and serve!

Spicy Chicken Soup

Sprinkles and kisses,

♥

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With a SEVERE WEATHER report warning for the next 36 hours I am not taking this lightly. I am preparing for multiple nights of snowed in snuggling. I’m off to get a full list of groceries along with a little something for Dick…

Sprinkles and kisses,

♥

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Like every other American I am in full-throttle workout mode except this particular January I’ve decided to try something new…Bikram Yoga! Stretching and pulling in 105 degree room sounded like torture to me and I honestly thought that Bikram Yoga would definitely be the death of me but it turns out that I am 100% addicted. Try it! You won’t regret it!!!

In honor of being healthy in the new year let’s make a vegan meal for dinner.

Baked Eggplant with Fried Brussels Sprouts and Squash

Preparation Time: 3 minute

Total Time: 28 minutes

Serves 2

Baked Eggplant

Ingredients

1 organic eggplant

2 teaspoons of organic extra virgin olive oil

2 teaspoons of organic cinnamon

Directions

Preheat oven to 350 degrees

1. Wash and dry eggplant.
2. Cut the eggplant in halves (long ways).
3. Lay the eggplant on a baking sheet (purple side down).
4. Drizzle 2 teaspoon of olive oil onto both halves of the eggplant.
5. Sprinkles 2 teaspoons of cinnamon overtop both halves of the eggplant.
6. Place the baking sheet in the oven.
7. Bake for 25 minutes.
8. Take the baking sheet out of the oven.
9. Serve!

Fried Brussels Sprouts

Ingredients

12 organic brussels sprouts

1/4 cup of organic extra virgin olive oil

Directions

1. Wash and dry the brussels sprouts.
2. Cut the ends off the brussels sprouts. Set aside.
3. Place a large frying pan overtop a medium heat.
4. Add 1/4 cup of olive oil.
5. Allow the olive oil to heat up for about 2 minutes.
6. Turn the heat down a bit and place the fresh brussels sprouts into the pan (BEWARE: THE OIL MAY SPLATTER).
7. Turn the brussels sprouts over every 3 minutes for about 9 minutes depending on how crispy you’d like them.
8. Serve!

Fried Squash

Ingredients

1 tablespoon of extra virgin olive oil

1 organic yellow squash

Directions

1. Wash and dry the squash.
2. Chop the squash into cubes.
3. Place a small frying pan overtop a medium heat.
4. Add 1 tablespoon of olive oil.
5. Allow the olive oil to heat up for about 1 minutes.
6. Turn the heat down slightly and add the cubes of squash.
7. Mix the squash every minute for 5 minutes.
8. Serve!

Baked Eggplant with Fried Brussels Sprouts & Squash

Sprinkles and kisses,

P.S. If you happen to be in New York go see Dick (Otto) at Bikram Yoga Union Square to make your New Year’s resolution come true!

♥

Whoops! With all my time and energy being put into, well, me, I’ve completely forgotten about Dick (kinda sorta;-). Dick is starving and seriously wanting…breakfast! Let’s kick start this year with a nice healthy breakfast.

Sunny Hilltop Eggs

Preparation Time: 5 minutes

Total Time: 10 minutes

Serves 1

Ingredients

2 organic, free-range eggs

1 tablespoon of organic extra virgin olive oil

12 organic asparagus

Organic Flaxseed Oil (optional)

Directions

Asparagus

1. Fill a steaming pot with about 2 inches of water.
2. Place the top onto the pot and turn the stove top on high (bringing the water to a boil).
3. Snap the ends of the asparagus off.
4. Strip the tiny scales off the stems of the asparagus by using a paring knife.
5. Rinse the asparagus in cold water.
6. Place the asparagus into the steaming pot.
7. Cook for five minutes.
8. Place the asparagus onto a plate.

Eggs

1. Put 1 tablespoon of olive oil into a small saucepan.
2. Turn the second stovetop (which is below the saucepan) on to a medium flame.
3. Move the saucepan so that the entire pan is covered in olive oil (add more if need be).
4. Crack 2 eggs into the saucepan.
5. Place a top over the saucepan.
6. Cook for 5 minutes.
7. With a spatula, slowing tip the saucepan and slide the sunny side up eggs onto the steamed asparagus.
8. Drizzle flaxseed oil overtop both the eggs and asparagus (optional).
9. Serve!

Sunny Hilltop Eggs

Sprinkles and kisses,

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