Coconut Milk Smoothie

I have many more vacay meals to share but I’m trying to space ’em out so I don’t lose all my readership on the same day. See that? I’m keeping ya on your toes. You don’t know if you’ll get something delicious or if you’ll just have to endure my delicious European adventure. I’m back to Cali for another event (last one!!!) so a smoothie seems timely for today.

Just add mango and coconut to my smoothie and poof! I think I’m in the Caribbean. I made a smoothie adding coconut, then I saw that Chobani had a new coconut yogurt and I was thinking about coconut milk and it all came together.

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Ingredients:

6 oz coconut Greek yogurt
1/2 cup frozen mango chunks
1/2 cup frozen peaches (or strawberries)
½ cup coconut Almond milk

Directions:

Assemble
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blend & enjoy.
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I wondered if buying a half gallon carton of almond milk with only smoothies in mind was a waste of money. Mr. J ended up liking it on it’s own and it stays good for longer than regular milk. I also froze some into cubes before one of my trips when I didn’t think it would be used.

We used to drink soy milk occasionally in cereal. I’m not a milk drinker but soy & almond is not the same in cooking, baking, or even drinking it straight. I think they’re great options (higher protein, higher calcium sometimes, lower fat contents, etc). I don’t envision this coconut milk is a flavor anyone wants regularly, but it was so great in smoothies.

First Evening in Paris

I hope you like French food, because I have quite a few meals to share from my European adventure. A lot. I think some people might shy away or think they aren’t into French food. What’s not to like?  I mean, there’s lots of cheese, flavorful sauces, and it is the cooking base of techniques for so many chefs. I appreciate their use of butter and all the wine. Maybe the thought is that French cuisine is stuffy and super formal. It is expensive and meals are pretty leisurely but the food is soooo good and not all the crazy-out-of-the-box from items on menus everywhere.

I got a few recommendations before we left for the anniversary trip but we really ended up seeing what we could find once we were there depending on our timing and where we were when we got hungry. Getting a lay of the land was helpful for restaurant hunting without breaking the budget.
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We arrived early morning and quickly went to see the Eiffel & Arc de Triomphe & Champs d’Elysees, etc. Jet lag caught up with us and we crashed late afternoon. Then we were rejuvenated and seeking dinner. We went to Bouillon Chartier after debating if it would be touristy or not. We decided it was not.
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It was amazing. So cute and we loved every bite. It is tucked off the street and had a line of what seemed like native French-speakers. I took that as a good sign! I ordered completely in French and was quite proud of myself. I was able to ask if one of the wines listed would be enough for two of us. The server said yes. Turns out, it was a bottle. Oops. Metrics got me on that one! Mr. J discovered maybe he does like wine better than he thought. It was really great to share a bottle while indulging in a seemingly never-ending basket of bread.
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I got the duck confit. I mean, come on. When in Paris! It was so good, and nothing I ever get at home. It was juicy and rich and perfect with some red wine.
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Mr. J went with the steak frites which was a great intro into French restaurant cuisine!
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It was a hopping spot. The line moved quickly and everyone willingly accepted the terms of the restaurant. They seat you and you may have others at your table. It isn’t quite communal, but there’s not much separation. The inside is bustling and the turnover is quick, though nobody seemed rushed. There is a sheet of paper on top of the table cloth where they write down your order. Later when you’re done, they add it up from the notes scribbled down.
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It was a really fun first meal and we each were thoroughly pleased with our meals. It was a nice spot, the wine was divine, and it was wallet friendly while enjoying classic dishes. Loved it.

Life Update

I started this blog what seems like forever ago. My camera, kitchen, and marital status have all changed. My role at work changed but the place of employment hasn’t changed…until now!  I’m about to embark on a new journey at a new job. Get excited!

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Photo Credit: A Ciordila (creative commons)

I didn’t share until it was official, and it was a process so I didn’t want to spill the beans! I also want this to be my happy place. Along the job hunt I didn’t want you to have to share in all my frustrations every minute I had them, also because food & meals are MY happy place. So when things are going bananas I still want to make dinner. I want to make something out of nothing even on the most stressful of days. I love controlling what I can control and sharing meals with you all.

I’m proud of what I’ve done and who I was during everything. I can be content that I made choices and did what I enjoyed for a while. It was my time. I’ll miss so many people I grew really close with and I think back to all I learned and really skilled folks I learned from.

I’m beyond thrilled to start somewhere new. I forget what it feels like to be a newbie, but I’m ready. I can’t wait! I got to celebrate over champagne in Paris. How lucky am I?!?!

Greek Pasta Salad

Before I get to any Parisian treats or Czech delights, I have a weekend trip to Maine and I’m prepping for San Fran. I unpack to repack. I wanted to share a Greek inspired dish with you. This is a quick meal that I knew would include leftovers and would use tomatoes from our garden.

I settled on a Greek inspired pasta salad. It would be super easy to customize too. We ate this as a meal served with some hummus & pita chips, but I’ll have to keep it in mind for the next BBQ.
The Three Bite Rule - Greek Pasta Salad

Ingredients:

⅔ pound of pasta (I used our fav shape Campanelle)
1 cup Greek salad dressing
1 large tomato
½ cucumber
½ cup creamy Caesar dressing (optional)
Salt & pepper
1 tsp oregano (or basil)
⅓ cup feta

Directions:

(to be partially made/prepped the night before)
Boil pasta in a very large pot of salted boiling water.
Cook pasta through to your liking (for pasta salad, I think it is better a touch past al dente). Drain pasta and transfer pasta to a large bowl or container that can be covered.
When pasta cools a bit to room temperature, mix most of the Greek dressing over the pasta.
The Three Bite Rule - Greek Pasta Salad
Refrigerate overnight, or at least 4 hours.
The next day, mix pasta and chop tomatoes, cucumbers, and dice red onions.
The Three bite Rule - Greek Pasta Salad
Mix veggies into the pasta and mix in creamy Caesar dressing. Add salt, pepper, and oregano. Refrigerate until serving.
Sprinkle feta over the top and serve.
The Three Bite Rule - Greek Pasta Salad

I loved this. Greek flavors are some of my favorites. I never think of pasta in the summer but why not a cool pasta. This is salad minus the lettuce! It is filling and flavorful. The creamy Caesar dressing was something I had, but could easily be omitted.

Pasta salad is really lackluster if it isn’t made in advance enough. I set a timer and went about the rest of my evening while the water was boiling and while the pasta cooked. Prep the night before or it’ll be a let down. It would be easy enough to throw together in the morning before heading off to work too.
The Three Bite Rule - Greek Pasta Salad

I don’t do olives, but they would be a great addition for some Greek-ness. Grilled chicken, artichokes, chopped/shaved asparagus, sausage, mushrooms, or chopped spinach would be lovely as well. This is the summer equivalent of a one-pot-wonder.

Green Smoothie

I did it. I mean, in my defense, what kind of food blogger would I be if I didn’t give a green smoothie a shot and get on that bandwagon finally?
The Three Bite Rule - Green Smoothie

I’ve snuck some spinach into a smoothie before, but I did it with blueberries which hide the green-ness. I think this is more about the color and texture than about the flavor. Let’s be real: raw spinach blended doesn’t give off any huge aggressive flavor. It seems about time to blog about a green smoothie, with spinach, and avocado.

Ingredients:

1 green apple
2 cups fresh spinach
1 small avocado (or ½ of a regular avocado)
1/2 banana, frozen
6 oz greek yogurt
1 tbs honey
⅓ cup milk

Directions:

Blend all the ingredients.
Enjoy!

The Three Bite Rule - Green Smoothie

I liked this green smoothie a lot. It wasn’t as sludge seeming as I’ve heard the green juiced drinks are. I didn’t include any parsley or lemon which bottled green ones often have.

I didn’t feel like I was doing a cleanse detoxing. That scares the beejesus out of me. Do you know people who’ve done it? Bahhh. Yikes. Eeeek. I can’t imagine. I like the idea of detoxing off overly processed foods or striving for as many raw/whole/real foods. I’d rather try to eat more veggies or really, anything other than all liquids.

This smoothie isn’t exactly going to detox you, but the yogurt makes it come together and the milk & honey make it slightly sweet and drink-able. The apple & banana are both sweet and the spinach and avocado are kind of neutral to me. It is for sure a good way to get some more veggies into your day. That’s a plus for everyone.
The Three Bite Rule - Green Smoothie

Avocado – good for fiber & good fat
Spinach – barely any calories, more vitamin A than your usual bfast
Apple – upps your vitamin C & fiber
Banana – Potassium is ideal after an intense workout, or after an evening of drinks.
Greek yogurt – Greek yogurt has about 2x – 3x the protein of regular yogurt and wayyy more protein than just milk would give you, making this smoothie be filling enough for a meal. It’ll help get to your calcium daily suggested amount.

All that being said, I’d do it again. Do I want to juice green things? No thanks.