B o s t o n
we’re coming to change everything this Summer
L i v e E v e n t
J u l y 2 1 , 2 0 1 8
A Disruption of the Old
A Fresh Strategy from Masters
of Personal Performance / Professional Excellence
First, The Consulting Circle
and next our mailing list Members
(sign up In Bio)
will receive the first Invitations
The HighGround Designs:
New dessert, choose your favorite Goose egg 🥚the yolks make a creamy ice cream, filled with preserved 🍓and toasted oat granola OR the whites turned to a crunchy meringue filled with poached rhubarb and apple sorbet. We’re in love with these new ceramic goose egg shells designed by @yellowtreefarm!
All of the fixings for my new favorite dinner sandwich, @bonappetitmag’s Spiced Sweet Potato Sandwich with Feta. It’s everything I look for in a dinner sandwich (which if you didn’t know was a thing...it is, and get into it ASAP). It’s pretty minimal in ingredients, not too fussy to cook, and mixes surprising flavors together between two pieces of bread heaven. Also since this one is veg-heavy it’s certainly healthy-ish enough to put into regular rotation. A few notes on my experience of the recipe:
• it calls for a Kaiser Roll, but TJs only had pretzel rolls and i will be using them exclusively moving forward (for this and every sandwich)
• I didn’t have ancho chili powder hanging around (i probably do but didn’t feel like digging around) and forgot to buy, so i used harissa seasoning and it was perfect. Regular old chili powder would be great too. •
• the recipe calls for first charring the sweet potatoes on cast iron, then roasting. I did this, my mom just roasted. Either seems fine.
• the mayo calls for garlic, I used a pinch of garlic powder instead bc it was easier and bc I’m super sensitive to garlic so it was easier to go light on it.
• the recipe acts as though the mayo is essential, but i didn’t make enough the 2 times I made this and so went light on it and that was fine. If you’re mayo averse, skip it. There’s enough moisture from the beets to avoid dryness.
• drain the marinated beets in a colander to avoid a messy sammie (I didn’t not do this, twice)
• use mint, trust me.
• I doubled the recipe and had 2 nights in a row, kinda wish I’d tripled. I warmed the sweet potatoes back to room temp before serving night 2.
• I made a side dish but honestly this was hearty enough on it’s own.
• I gave 👶 the sweet potatoes and she joined the clean plate club.
Mahalo new followers! We are not located in Hawaii but in Portland, OR. Our first location is on E. Burnside and you can also find us in Woodstock. The menus and specials can be a little different but still got those chill vibes.
Today I went to @himitsudc to interview Chef Kevin Tien as he's nominated for a @sanpellegrino_us @beardfoundation Rising Star Chef of the Year award and stayed for dinner. Completely blown away by the food and amazing cocktails. Co-owner and beverage director Carlie Steiner created a creative drink menu based on her travels.
I was completely blown away by this rose cocktail. Yes, those are real rose petals. The scent of the roses against the vodka, ginger & lime makes for a magical pairing. Stop what you're doing, take your ass to Petworth and dine at Himitsu. Worth every penny. @priyakonings you were right!!! Kevin and Carlie are owners of Himitsu. Love watching their fun dynamic in this cozy dining space.
this doesn’t happen a lot. In the middle of the day, the house. was. quiet. Instead of tackling my to-do list (endless) I just made myself a delicious HOT meal and sat the f down to enjoy it. Maybe that doesn’t seem crazy to you, but as a Mom of 3 toddlers, I usually subsist off of pancake scraps, or the (whiny voice) “too crunchy part” of my delicious crusty artisan bread 🙄 Self-care seems a lot more complicated now, and I’ll be honest, I get pretty strong guilty feelings when I’m doing something JUST FOR MYSELF. But you know what happens every time? Afterwards I’m a better, happier, more energized and loving Mom + wife. Then I know I made the right choice to occasionally put myself first.
So here are the details of my self-indulgent [QUIET] lunch: everything avo, crispy runny eggs from our neighbor, sautéed spinach with garlic and hemp hearts, and slow roasted tomatoes in olive oil w/chickpeas and mushrooms ✌️✨ #lionsbread#selfcare#lunchbreak
Dinner tonight: Miso chicken thighs and English peas with mint (and some more leftover tachin, and bread of course). The thighs could have been just a bit more crispy, but I have no other complaints!
Chicken thighs can handle anything. I think of them as so sturdy, but the miso mellows and softens them a bit. The honey sweetens it, the vinegar tangs it up and balances everything out. The butter is just a plus, frankly. Had some English-style peas with mint. Cooked a cut green onion, added peas and some chicken stock, then some mint at the end. Super easy and fast side dish, but it tastes complex and layered. An old standby. I also made another pair of chicken thighs with another flavor profile for tomorrow’s dinner, which will probably also include peas and tachin 😂 Leftovers are work horses this week!
The classic Norwegian apple cake definitely belongs in a repertoire of Scandinavian desserts. I’ve been making variations of #eplekake for several years, and this week I’m trying to achieve the perfect balance of wholesome decadence, if that’s a thing.
My hope is that it will be as fitting for an afternoon snack cake as it would be for an after-dinner dessert. It shouldn’t taste TOO healthy, nor should it be too sweet. Getting close, I think. #recipedevelopment
The recipe for these white wine braised artichokes with cashew mandarin tarragon aioli is new on the blog in partnership with @safeway (ad) • I wore artichoke socks while harvesting these artichokes myself! • Recipe link in profile - featuring @oceanmistfarms @cutiescitrus & @chandonusa • #feedfeed#food52#safeway#artichokes
Three Ways to Achieve Abundant Nutrition—That Aren’t All About Food.
An article for @elephantjournal, I walk through a few ideas on what else (beyond a deep geekitude re: nutrients and the foods that contain ‘em 🤓) impacts our ability to use the beautiful nutrition that comes from all food.
Yup, I said it. ALL food!
[Article: https://www.elephantjournal.com/2018/04/3-ways-to-achieve-abundant-nutrition-that-arent-all-about-food/] You can type the URL into your browser, or go to my link in profile to access the post!
We can't help it; we're obsessed with spring salads this time of year! 🥗🥗🥗 We're especially excited about @gringaliciousblog's Spring Spinach Salad with Maple Mustard Dressing. All you need is spinach, couscous, kidney beans, blueberries, pomegranate seeds, onion, almonds, avacado and basil! But don't forget about maple mustard dressing! 🍁🍁🍁 It will sweeten your salad right up. Link to recipe in bio. #ilovemaple#springsalads#springtime#springrecipes
Say hello 👋🏼 to my little fren!
I've been obsessed with avocados lately cause.. well.. they're amazing.. duh 🙄 + my Everything but the Bagel Seasoning from @traderjoes is just the perfect topper! I just added a poached egg 🍳 and it was the perfect brunch! #jezzyeats#avocadorose
I'm not the only one who celebrates a whole birthday week right?? I've got myself a cup of @cameronscoffee and a slice (or two!) of cake for breakfast this week because you've got to treat yourself during your birthday. Honestly the best part of any special day or event is having leftover cake as breakfast for days after - we used to do that all the time growing up and luckily nothing has changed about that for me. Chatting all about birthday traditions and this weekend's actual birthday plans on the site today! #sponsored#cameronscoffee#alwayssmoothneverbitter
@dirtygirlfarms is always surprising us with new treasures. First of the sunchokes, harvested with their tops. We roast the sweet chokes and marinate and serve the tops raw for a total contrast in texture and flavor #tastingmenu
This chicken 🍗 shawarma from @skinnytaste was ultra tasty and so simple to get marinating to soak up the fabulous medley of flavours! Think smokey paprika and cumin meets slightly spicy tandoori.
I had to improvise a bit using tandoori seasoning instead of curry, but it was a reasonable swap and the only thing I’d change is making double next time!
Served it with curried red lentils (on my website!) and cauliflower rice stir fry with aubergine 🍆 and red peppers! •
What’s the best thing you’ve eaten this week?!