Vanilla Matcha ‘Milk’shakes + a giveaway!

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 and 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. 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 went down, oh man, so good. And 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 freaking good 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
 
And my thoughts were like – let’s make milkshakes. And I love matcha, so matcha milkshakes, 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 rarel, 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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Thai Stuffed Sweet Potatoes with Red Curry Peanut Sauce

Thai Stuffed Sweet Potatoes | @withfoodandlove
 
I know it is the middle of winter and everything but, where are the freaking vegetables St. Louis? I’m starting to realize just how spoiled I was back east with Philly FoodWorks on my side. These monotone MidWest skies have me cooking in all shades of grey lately. I am craving spring. I am craving my {first} garden. I am craving weekly trips to the local market. However, the last trip to my grocer left me feeling more optimistic than usual about the produce around here.

Over the weekend I made these thai peanut sweet potato skins for the big game and they were so good. So satisfying and warm and wintery, but still very good for you on a comforting level. They inspired me to get my sweet potato on and to resurrect this old peanut sauce recipe that had been hiding in the blog archives/shadows for far too long. So I went out to score some jeweled beauties. But, what I stumbled upon instead, were these majestic purple queens! The purple sweet potato – have you guys seen such a thing before? I have seen and eaten regular purple potatoes {love them}, but not purple sweet potatoes. Now, these are a real treat!

Thai Stuffed Sweet Potatoes | @withfoodandlove
 
Thai Stuffed Sweet Potatoes | @withfoodandlove
 
Thai Stuffed Sweet Potatoes | @withfoodandlove
 
Today I am honored and excited to be guest-posting over on 80 Twenty, the vibrant and seasonally inspired blog celebrating the balance between good and good for you. I first met Kris virtually through some mutual blogging friends and if I can recall correctly, it was this recipe of hers that won my belly over {I mean that grainy mustard sauce!!}. But it was her warm spirit and radiating positive vibes that really drew me in. I knew I needed to get to know her on a personal level and I’m so glad I’ve had an opportunity to do that in real life.

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Classic Beans and Greens Tacos

Classic Beans + Greens Tacos | @withfoodandlove
 
This past week was so great. It was the best seven consecutive days I’ve had in a real long time. I took some time off from blogging and emerged myself in some fun and lazy and productive stuffs. I went on a coffee date with my new friend Lulu — local plug for all my STL friends, Lulu’s is a plant-based heaven, go there! And I talked heirloom seeds and gardening for hours with the lovely husband + wife duo from SeedGeeks. We’ve got a super rad and exciting collaborative venture happening this spring, stay tuned for more on that.

Chris and I grabbed local beers {and ciders + wine} with a new friend and then woke up feeling less than stellar. Apparently I really need to instill a solid three-drink max rule. We lazily thrifted and antiqued {we scored a beautiful new bookcase/shelf, dresser + print} the day away. And then we ate healthy-ish hangover food and finished unpacking the last few boxes in the dining room that I’ve been tripping over. Then on Sunday we threw an impromptu Super Bowl party for our Philly friends who also live in St. Louis. They moved here months before us and now we all live in the same neighborhood again, which was entirely unplanned. So weird, I know. And small world, right?

Things are really starting to take shape over here in St. Louis. I think it’ll be a swell new place to live.

Classic Beans + Greens Tacos | @withfoodandlove
 
Classic Beans + Greens Tacos | @withfoodandlove
 
Classic Beans + Greens Tacos | @withfoodandlove
 
Now, let’s talk about kale. Some may say that kale is just a fad and its time in the spotlight is coming to an end. And I say, maybe those people just don’t like kale? Maybe they’ve only eaten shitty kale salads. Because I’ve had shitty kale salads, and I would hate kale too if that’s the only I’ve had it. I’m not sure, but one thing I know is that kale for me is a total mainstay. Especially the much more palatable Lacinato variety. And, when you give it some love and massage it well {yes, you do need to massage your kale if you’re eating it raw to improve its texture + break down the cellulose structure of plant, making it easier for your body to digest it}… And, when you finely shred it for a more pleasant mouth feel… And, when you properly season it and cook it… Kale is magical.

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{vegan} Tart Citrus Lassi

Tart Citrus Lassi | @withfoodandlove
 
Over the holidays and amidst my move, I took some much {much!} needed time off from my life as a health and wellness coach. I knew if I wasn’t going to have the time to devote to myself, I wasn’t going to have the time and energy and direction to devote to others. And although it was a risk, it was one of the best decisions I ever made. My love for health coaching has been seriously renewed and it feels freaking fantastic. I feel so fortunate to love my work everyday. And I have so much gratitude for the kind and awesome and passionate people I get to work with.

This month’s 21 Days to Lean + Green program is thriving. And enrollment for February is now open! Spots are limited, soend me a message right away if you’re interested in joining next month’s group – it starts 2/09 and I would love to have you on board. Over the past year or so, I’ve worked with a handful of bloggers and I’ve recently discovered I really love working with people in the food industry. After cooking, serving and bartending for a combined 16 years and now as a plant-based chef and recipe developer – I know this demanding lifestyle all too well. Check out what Sarah and Kelly and Bree and Lauren have to say about working with me.

Tart Citrus Lassi | @withfoodandlove
 
Tart Citrus Lassi | @withfoodandlove
 
But really, I just want to work with anyone who is ready to change their life in order to feel their best. If this sounds like you — you should totally head over to the Lean + Green page, scroll to the bottom and check out what some of my past clients are saying about the program. If you want to chat more about the program, I love getting emails and I’d be happy to answer any of your questions.

Drop me a line over at: sherrie@withfoodandlove.com

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Roasted Broccoli + Crispy Tofu Bowls with a Blood Orange Soy Glaze

Roasted Broccoli + Crispy Tofu Bowls with a Blood Orange Soy Glaze | With Food + Love
 
The sights and sounds and people here are becoming more familiar with each passing day. I’m finding a lot of comfort in that. And although I haven’t fully embraced St. Louis as my home {yet}, I’m starting to miss Philadelphia less and less everyday. And I guess that’s probably the first step to embracing change, right? Letting go of the past, or something like that.

I still miss the quick walk out my door and up 10th street for coffee and noodles and just about anything else in the world you could ever want. But I’m excited that in a few months, I’ll have a brand new list of favorites to hold dear. Standard hangs, coffee and cocktails and brunch go-tos, secret picnic areas and quiet neighborhood getaways. I’m not one to typically rush the winter, but man oh man springtime can’t come soon enough this year. I want to go adventuring!

This roasted broccoli and crispy tofu bowl was inspired by one of my favorite joints and one of my favorite dishes in all of Philly. I found myself craving it for days. Actually all of last week – so I figured I’d make good on that hankering and recreate it. I don’t eat tofu all that often. Mostly because I tend to avoid soy in general. But when I do, I bake it. And it wasn’t until recently when I took some clues from Kate that I perfected my baked tofu recipe. The trick is to toss the tofu in a little bit of cornstarch or arrowroot and then bake it extra long on each side to make it ridiculously crispy. So now you know the tofu scoop and now you can upgrade your tofu baking game.

Roasted Broccoli + Crispy Tofu Bowls with a Blood Orange Soy Glaze | With Food + Love
 
Roasted Broccoli + Crispy Tofu Bowls with a Blood Orange Soy Glaze | With Food + Love
 
Shooting recipes in my old apartment was like clockwork. I knew all the right locations at all the right times to pick up the light I was looking for in each shot. Learning how to shoot in your new home is fun and exciting, especially when you have the time to patiently explore. But it’s also a challenge because let’s face it, ain’t nobody got time for that. I mean for right now at least, I’ve still got loads of boxes to unpack.

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