Noshtopia

This Happened For Dinner: Roasted Caramelized Brussels Sprouts and Cauliflower

When I was a kid, I didn't like Brussels sprouts and cauliflower until one day I had them roasted. Wowza! These two vegetables taste exponentially better when they are roasted in simple olive oil and sea salt for 20 minutes at 400 degrees in the oven.

Vegan, Gluten-free Dessert: Organic Dark Chocolate Ice Cream With Walnuts, Raspberry and Strawberry Spread

Tonight for dessert was simple, a scoop of Luna & Larry's Organic Dark Chocolate Ice Cream, made with coconut milk topped with crushed walnuts and a tablespoon of Mountain Fruit Co. Red Duet fruit spread which is simply pureed strawberries and raspberries mixed together. This fruit spread is heavenly and remarkably only 5g or sugar per serving.

Forget Baby Carrots "Diet Food." Try Colorful Heirloom Carrots "Fun Food"

I don't know about you, but baby carrots just remind me of years of dieting and deprivation. It's not really the carrots fault, but my own because I ate WAY too many baby carrots when I was doing whatever "in" diet at the time.

Lunch: Kale and Arugula Salad With Pretty Flowering Broccolini, Avocado, Beets, and Hemp Seeds

I just discovered flowering broccolini at the Walnut Creek farmers market, and they are so pretty! And what a way to brighten up a kale and arugula salad. Flowering broccolini tastes just like regular broccolini, but looks almost too good looking to eat.

Artisanal Beef Jerky Done The Fatted Calf Way

Fatted Calf, a local Bay Area artisanal charcuterie, takes beef jerky to a whole new level. I don't eat beef often, but this jerky is worth those moments. I also love that the company operates with conscious values.

Turkey Florentine Meatloaf Deconstructed Into Cupcake Form For Cool Portion Control Idea

I saw these Turkey Florentine "cupcakes" at Whole Foods Oakland and thought what a fun and brilliant portion control idea.

What Could You Make To Eat With This Green Veggie Trio Combo?

Just seeing vegetables at the farmers market gets my creativity swirling. I loved seeing this green palette of veggies: Brussels sprouts, green kohlrabi, and green onions. Of course, I always default to stir-fry because it's so easy to chop vegs and saute them up in a wok.

Vegan, Gluten-free Chicken and Five Spice Tofu Fried Brown Jasmine Rice

I took your standard fried rice to a new fun level with this creation. This dish is tasty and is real fast to cook!

My Favorite Happy Hour Food: Fresh Guacamole

This chunky guacamole just happened in my kitchen, and went quickly into my belly with some gluten-free, vegan crackers and a smooth Sweet Red wine.

Wild Things In Asian Markets: Jumbo Carrots The Size of Eggplant

One of the many reasons I love Asian markets is that you see all kinds of wild things in there that you wouldn't see in your typical American market.