Pad Thai Spring Rolls with Red Curry Peanut Sauce + giveaway!

Pad Thai Spring Rolls with Red Curry Peanut Sauce | @withfoodandlove
 
Superfoods!! We’ve all heard about them and we all want to eat more of them, as often as we can. My friend Kelly is so passionate about them that she wrote a whole book on the subject – Superfoods at Every Meal is out now + it’s a beaut! Superfoods at Every Meal breaks down ten basic superfoods that we should incorporate more of into our daily meals. They were selected for their well-known health benefits, versatility, year-round accessibility, relative affordability and overall crowd appeal – now I can get down with that.

The top ten superfoods are…

quinoa
chickpeas
kale
sweet potatoes
blueberries
eggs
honey
coconut oil
greek yogurt
+ walnuts

Pad Thai Spring Rolls with Red Curry Peanut Sauce | @withfoodandlove
 
Pad Thai Spring Rolls with Red Curry Peanut Sauce | @withfoodandlove
 
Pad Thai Spring Rolls with Red Curry Peanut Sauce | @withfoodandlove
 
The pad thai spring roll recipe I’m sharing with you today is a veggie-take on Kelly’s recipe from the book, which is titled the same, but includes ham. Not all of the recipes in her book are vegetarian or gluten-free, but a lot of them are and can easily be made veg/gf with just a few easy swaps. These spring rolls are so easy to make. I forgot how much I love spring rolls actually. They’re versatile and satisfying and you can fill them with just about anything – also they’re really fun. And delicious. Especially if you dip them in that red curry peanut sauce, that’s stuff is legit.

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Loaded Spring Fries with Green Goddess Tahini + a giveaway!

Loaded Spring Fries with Green Goddess Tahini | @withfoodandlove
 
An email from my old CSA just popped up in my inbox. I haven’t had the heart to unsubscribe from their newsletter yet and I’m not sure I ever will. I opened it, I read it and my eyes swelled with sadness. Knowing I’m no longer a part of that community is depressing. I’m still very much in denial that I won’t be working with them this year. That I won’t be nourished by those vegetables anymore. I mean these veggies brought me so much JOY! But life goes on, I live in St. Louis now. It’s about time I start embracing what I have here and let go of what I don’t.

I must say though, so far, I’m having a hard time finding local produce here. I hate to be negative about this + I don’t mind altering my expectations. I also know that it was just winter and things haven’t been so green in the Midwest lately. Everyone in St. Louis keeps telling me, “just wait for the market this summer, it’s amazing, you’ll love it”. So that market better bring it because you’ve set my hopes pretty damn high. And also! This market starts on Wednesday and I can walk there! I see a whole new world opening up for me soon.

Loaded Spring Fries with Green Goddess Tahini | @withfoodandlove
 
Loaded Spring Fries with Green Goddess Tahini | @withfoodandlove
 
Green Goddess Tahini | @withfoodandlove
 
Now that I actually have a backyard {OMG!} having a garden is a major priority. This obviously is going to be a hell of a lot more work than getting a weekly CSA delivery. But, man oh man…bring it on baby. I really didn’t have a clue where to start. I still don’t, just fake it till you make it all day long. Was I going to grow this garden from seed? How do you even start that process and when do you start that process and again, how? I was kind of putting off the whole process. Then, I serendipitously connected with Angela and Mark, the couple behind SeedGeeks – the organic, heirloom seed company that happens to be based in St. Louis. Like right down the road from me. We’re practically neighbors.

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Oil-cured Black Olive + Smashed Garlic Pizza with Herby Oregano ‘Parm’

Oil-cured Black Olive + Smashed Garlic Pizza with Herby Oregano 'Parm' | @withfoodandlove

As a health coach, I get asked {a lot} about what I eat. And the truth is this. I eat gluten-free out of necessity and I try to limit my animal product consumption as much as possible. I just feel better eating mostly plants. Food trends and fad diets, I don’t do them. I just eat what my belly and my brain want/NEED by consuming mostly fruits and vegetables and seeds and legumes and grains. These foods make me feel alert and energized and full of life. These are the foods that fuel me.

I try to drink a green drink everyday, but let’s be honest that doesn’t always happen. I support local agriculture, I’m inspired by seasonal produce, I buy organic whenever it makes sense. Because – food miles you guys. And while there’s always room for improvement, I try not to take all of these food stuffs too seriously. If I eat a bag of non-organic, shitty potato chips from a gas station – who the hell cares? If I don’t drink green juice for a week, seriously oh well. If I want french fries from a food truck I eat them, always.

No-foil Roasted Garlic | @withfoodandlovec

Oil-cured Black Olive + Smashed Garlic Pizza with Herby Oregano 'Parm' | @withfoodandlove

Food is our power. It has the ability to fight and prevent illness, unite people from all over the world and turn a grey day blue again. Food should be celebrated, not restricted. I eat as consciously as possible whenever I can. This makes room for other things that might not serve me so well. I try to find movement everyday, even if it’s a 5 minute dance party. I drink a glass of wine {usually} every night and I’m not gonna beat myself up about it. I’m a work in progress. I’m a real person.

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Roasted Fennel + White Beans with Garlicky Parsley Oil

Roasted Fennel + White Beans with Garlicky Parsley Oil | @withfoodandlove
 
This post is part of a social shopper marketing insight campaign with Pollinate Media Group and timeshel, but all opinions are my own. Find out more here. #pmedia #timeshelprints

Tomorrow will be the two month mark of living in St. Louis and although all of my boxes are unpacked and things are continuously starting to feel more lived in – my walls are completely bare. This cross-country move slowed me down in a way I never anticipated and I’ve been playing a serious game of catch-up ever since the holidays and packing up our home in Philly. My to-do lists have become exponentially longer and seemingly never-ending.

And on top of all my work stuff, I just can’t keep up with all the home things I want to do and that seriously bums me out. A happy mind lives within a happy home and my home and walls need a little more love and joy splashed up on them. There are things I want to paint and rooms I need to organize and there are tons of plants I want/NEED to buy – I am dreaming of an indoor jungle vibe. Oh and I’ve got to start working on my garden! Raised beds need to be built but most importantly, I’ve got to start my little seedlings, like yesterday.

timeshel Prints | @withfoodandlove
 
Roasted Fennel + White Beans with Garlicky Parsley Oil | @withfoodandlove
 
Roasted Fennel + White Beans with Garlicky Parsley Oil | @withfoodandlove
 
timeshel Prints | @withfoodandlove
 
So I declare this week, the week things at home start to finally get done. And yesterday while my husband was at work I kicked it off with a slow lunch at my dining room table, thumbing through cookbooks, eating a hearty bowl of roasted fennel and white beans, drinking many mugs of tea, potting a few plants, looking at and enjoying my new timeshel prints and then hanging my first wall decoration above my desk.

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Vanilla Matcha ‘Milk’shakes

Vanilla Matcha 'Milk'shakes | @withfoodandlove
 
Last weekend was my two year {two years!!} wedding anniversary and my love and I were supposed to be celebrating in the desert. We had the whole tripped planned out, lots of taco eating and margarita drinking was gonna go down. We were desperate to soak in some sunny rays – all week long we were sooo looking forward to this little long weekend vacay. But then the Midwest weather was like, nope, not gonna happen. We were totally socked in with ice and snow – we weren’t going anywhere. Our hopes and dreams were crushed. So we did what any other self-respecting couple would do and we ate and drank ourselves happy, #obviously.

Saturday morning we made ourselves a brunch at home complete with old bay roasted potatoes and eggs and smoothies and blackberries {out of season and don’t care, best splurge ever}. Then later that night we had a super-luxe dinner out, lots of martinis and pomme frites happenend and oh man, so good. On Sunday we threw ourselves an Oscar party with champagne and cheese and stuffed artichokes {a top-secret family recipe that I should really share with you guys}. Then on Monday we did more eating and drinking and lounging and it felt really great to just relax for a few days. But now, I’m kinda having one of those weeks where every day feels like Monday. You know a little groggy, a little lackadaisical, a little lackluster.
 
Vanilla Matcha 'Milk'shakes | @withfoodandlove
 
Vanilla Matcha 'Milk'shakes | @withfoodandlove
 
Then I was like – let’s make milkshakes. And I love matcha, so matcha milkshakes it is, hooray!! These ‘milk’shakes are powered with lots of coconut cream, a small handful of greens {mostly for color + totally not detectable}, matcha and vegan protein powder from Sprout Living. As a health coach and natural foods lover, there aren’t many protein powders I can endorse. I rarely if at all use them, but when I stumble upon a brand that is doing it right, I’m totally into it.

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Green Lentil Soup with Potatoes + a Lemony Mustard Cream

Green Lentil Soup with Potatoes + a Lemony Mustard Cream | @withfoodandlove
 
Is it cold where you live? Because it’s freaking freezing here in the Midwest. A few weekends ago we were blessed with a little spring fling action, but now there’s a full-fledged winter vibe out there. But I’m not complainin’ –  in fact, I kinda love it. This past week I experienced my first St. Louis snow, heck yes! Which is honestly the first snow I’ve seen in a real long time. For the five years I lived in Philly, I can count on one hand how many times it snowed-snowed. Like bundle the eff up, warm up your car, scrape off your windows, you aren’t going anywhere fast, snow. Surprisingly, the winters back in PA {although often real cold} were pretty dry. But, I’m an upstate New York girl with roots in both Buffalo and Colorado and I appreciate a good snowstorm.

I love being socked indoors, cozying up under blankets with my lover + my little peanut, Maybe and making warm soups to feed my family all week long. Some of my favorite childhood memories are that of the same. Playing outside in the snow for hours and hours, just until my feet and hands were so numb they were about to fall off. I’d come inside, grab a blanket and go help my mom make hot, hearty meals in the kitchen. She make us lentil soup a few times a month. It was a staple in our home and I looked forward to each and every, warm, soul-satisfying bowl. This green lentil soup is a take on my mom’s classic. The soup stands as a star on its own, but it’s totally kicked up with that lemony mustard cream. The cream you guys – gah, so good. Make a double batch, roast some veg and pour it on top. Also, I’m really into mustard right now. This mustard infused veggie recipe is favorite of mine and perfect for spring.

SIDE NOTE – if you don’t own this book, buy it now for some serious cooking/flavor inspiration.

Green Lentil Soup with Potatoes | @withfoodandlove
 
Green Lentil Soup with Potatoes + a Lemony Mustard Cream | @withfoodandlove
 
Green Lentil Soup with Potatoes + a Lemony Mustard Cream | @withfoodandlove
 
This week my new friend Angela {part-owner of the SeedGeeks} braved the snow and the ice and came over to help me plot my garden. And I need a lot of help because besides growing up in a home that had a garden each summer, my gardening experience as an adult is practically nonexistent. I might be totally insane, totally in over my head, totally naive to the amount of work this is going to be or all three of those things – but either way, I’m building a crazy-ass garden this spring/summer/fall and I can’t wait. I couldn’t help geeking out over these beautiful heirloom, non-GMO seed packets as they were splayed all over my dining table. It is crazy awesome to think that that this table of seed packets {given I provide it with ample love and attention} will blossom into a vibrant patch of goodies that will nourish me all season long. Mind, blown.

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Broiled Grapefruit with Sea Salt + Vanilla Ginger Coconut Cream

Broiled Grapefruit with Sea Salt + Vanilla Ginger Coconut Cream | @withfoodandlove
 
Spring is coming, I can feel it. And when it comes, I want to travel as much as I can. I want to spend all of my time outdoors. I want to live in my garden {man I can’t wait for this!!} and I want to picnic in the park everyday. I want to be indoors on my computer as little as possible. I mean is this even possible? I do work on a computer for a living. Working on your computer while at the park? Is that a thing? So while it’s still pretty cold and grey out, I’m focusing on getting my shit in order. Checking off the unpacking and house decorating to-do lists and simplifying all things so I can have one hell of a spring/summer.

In general, I cook pretty simple, straightforward, unfussy food. And I love spending time in my kitchen, I really do and there totally is a time for fussy food. Just right now, I’m not feeling it, at all. Lately, I’ve been kinda wanting to get in and get out and move on with it. I get into spurts like this, especially when I have a lot on my plate.

Vanilla Ginger Coconut Cream | @withfoodandlove
 
Broiled Grapefruit with Sea Salt + Vanilla Ginger Coconut Cream | @withfoodandlove
 
This winter, I’ve been living off citrus. They’re reliably abundant, bright and cheerful. I can’t seem to get enough. And although I can never say no to the beauty of a blood orange or the convenience of a few clementine cuties, it’s really the grapefruit that’s captured my heart this season. I’ve been spending most of my afternoons snacking on raw ruby reds + sea salt. Yes, sea salt! Trust me, the salt balances out the grapefruit’s sharp and sometimes bitter notes perfectly. I first started doing this after I fell in love with the greyhound cocktail a few years ago. And speaking of the greyhound, I think I’m gonna revive that classic drink. Maybe the juice from these grapefruits with a little SAGE? Ohhh yeah baby.

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