Taylor Swiftly Passing Out

I am the first one to admit that I don't like most popular music. There are definitely exceptions (I have hardcore music crushes on Fun. and The Civil Wars) but generally it just doesn't do anything for me. I could also care less about celebrity gossip (unless, of course it's about a Downton Abbey character in which case I'm all over that business!). So when my seven year old student told me she wanted to sing a Taylor Swift song I died a little inside and then had to google her.

This is what I found:

http://youtu.be/H7bPdQhEUhM

If you don't feel like watching that whole business, here's the gist:

Let's get real here, T Swift: we all know you have friggin' awesome locks but if you flip that mane of yours any more you are going to pass out. Onstage. Seriously. How embarrassing.

In other news, my friend sent me this recipe:

http://www.biggirlssmallkitchen.com/2012/11/sweet-and-sour-tofu-with-bok-choy.html

It was delicious, seriously was the closest thing to Chinese take-out you will probably ever recreate at home. A few tips:

• Definitely let the sauce reduce for at least ten minutes--the longer you wait the thicker it will get.
• If you aren't a tofu fan never fear--chicken breast will do just fine. 
• You can add any other veggies you have on hand. I ended up doing broccoli, baby bok choy, shitake mushrooms, and green onion. SO good, this will definitely be a new weeknight staple. 
• Cook this in parts. I browned the chicken/tofu first and set it aside. Then I did the broccoli and mushrooms, and added the bok choy. THEN I added the meat back to the pan and added the sauce. 
• Next time, I would reduce the sauce with the meat in it and add the veggies back at the very end--they were good but a little mushy.
• You can serve it with some quinoa or brown rice but it definitely is pretty much a meal on its own. It's even better the next day so make extra for leftovers!
• If you live in a small apartment open the windows! My place still smells like Chinese food. 

We are off this weekend to the Russian River where we will eat the best salmon ever, float down the river, and generally have an awesome time. 

Recipe for best salmon ever to come next week!

Veggie Frittata

After a weekend of gluttonous beer-festing at the Firestone Walker Invitational Beer Festival, it has been great to enjoy some light dinners this week.

On Monday night I wanted to get as many vegetables in us as possible. Usually I would make a smoothie but I was a little smoothied out, so I decided to make a veggie frittata with green salad. It was SO delish and I ate the leftovers cold for lunch the next few days.

Frittatas are practically the easiest thing in the world to make. I even made it a little healthier by only using 2 whole eggs and the rest egg whites.

Into my veggie heavy frittata went:
Mini red and yellow bell pepper
Onion
Garlic
Spinach
Broccoli
Baby Heirloom Tomato
Avocado (on top)

I cut the broccoli into tiny pieces first so it would cook better, and also sliced the tomato and laid it on top right before putting it in the oven. You can basically use any veggies you have on hand.

Recipe: Veggie Frittata w/ Green Salad

Serves 4 (or 2 w/ leftovers)

Frittata Ingredients:
10 egg whites + 2 whole eggs
Unsweetened coconut milk
Broccoli (cut into small pieces), about half a head.
Red and Yellow Bell pepper (2 minis, also finely chopped)
1/2 Onion finely chopped
4 cloves garlic finely chopped
Baby tomato (or normal) thinly sliced
Spinach (about 1/2 a bag of baby spinach)
Sliced Avocado
Extra Virgin Olive Oil
Feta Cheese (just a sprinkling for taste)
Salt and Pepper to taste

Salad:
Trader Joe's Power Greens (1 handful per person)
Trader Joe's Bruschetta Sauce

Directions:
Preheat oven to 400 degrees. While the oven is preheating, chop those veggies!

Heat up an oven-safe medium-sized pan over medium heat with a little olive oil. Drop your broccoli in the hot pan. While broccoli is cooking whisk eggs together with a dash of coconut milk (or other unsweetened milk). When broccoli is about halfway through cooking add garlic and bell pepper. After a minute add spinach. When spinach has wilted down pour in eggs. NOW DON'T TOUCH! When the eggs have begun to cook around the edges, lay sliced tomato and cheese on top, remove from heat and place in oven for 10 minutes (or until eggs are set).

While frittata is in the oven arrange your greens on the plate with a dab of bruschetta sauce on top (ta-da! salad!).

Remove frittata from oven and let set for two minutes. Slice and serve w/ avocado on top!