Whenever I dine at a Japanese restaurant, exploring the appetizers is one of my favorite parts. It’s impossible to pass up on Japanese-style gyoza and lightly salted edamame. Of course, every once in a while, we order something we’ve never had before and are completely blown away — like agedashi tofu.
If you dig tofu and you frequent Japanese restaurants, you’ve probably had your fill of this crispy and pillowy goodness. If not, your proverbial socks are about to be blown off.
I love delicious accidents. Even more so when they are delicious blog-worthy accidents. (It’s like hitting the easy content jackpot, yay!) Who doesn’t want more some extra sweet potato inspo in their lives, anyway?
I had been Googling foods to snack on pre-run and sweet potatoes came up. So, in an effort to spruce things up, I made these bad boys for lunch one afternoon and was over the moon with how they turned out. Don’t get me wrong, I love me some deep’n richly flavored brown sugar and/or curried sweet potatoes, but these possess a balance of sweet and heat that tickles the tastebuds; hitting’em with a splash of bright lime juice doesn’t hurt, either.
I bought these gorgeous gems at Earth Fare about a week ago, and I could *not* believe how big and beautiful they were. I guess it’s a little hard to tell by looking at these images, but they were just a bit smaller than clementines. Most people seem to have a funny relationship with Brussels Sprouts; they claim to dislike them until they’re pan-seared to a light crisp (the sprouts, not the people) and bathed in a butter sauce with shallots and some type of nut. Fair enough, I guess. The combination is pretty immaculate.
Sweet Curried Brussels Sprouts With Toasted Walnuts
To appease to Brussels Sprout lovers and doubters alike, I decided to bring a mix of sweet, buttery and nutty to the table with these undeniable bites.
PLEASE REFER TO FISHWATCH FOR RELIABLE INFORMATION AND UPDATES ON SHRIMP + SUSTAINABILITY.
I’ve partnered up with eleven other bloggers to bring you even more healthy options. Scroll past the recipe to peruse their healthful eats!
We’re halfway through January and, by looking at my Facebook + Instagram feeds, people are still feelin’ those new year, new me vibes with their healthy meal photos and sweaty post-work out selfies.
It makes me happy.
It makes me happy because the abundance of feel-good posts circulating social media is extra motivation for people whom are trying to stick to their recent healthy habits and — of lesser importance but still worth noting — it makes me happy because there are a fair share of Debbie Downers out there who take pride in naysaying people that make these resolutions with comments like, If you really wanted to make a change, you could have started on one of the other 364 days this year. *Gasp* NO WAY. It’s a good thing some folks wake up with a burr in their britches and let us know these things, amirite?
I started running back in November and I can’t tell you how much better I feel overall — physically and mentally. So resolutioners — I have your back.
I also have a ridiculously appetizing recipe for you that will knock your sneakers off and send you into a state of pure bliss.
Citrus + Soy Shrimp Lettuce Cups
Bringing simple things like roasted broccoli to the blog makes me feel a little strange sometimes, but then I think about all my pals who’ve claimed they “never know how to make vegetables exciting”, and then I remember that posts like this are totally okay. Vegetable sides are important. Vegetables are important… so let’s do this.
I love vegetables in general, but broccoli has become my fave — hands down. Whether it’s lightly seasoned and roasted to a near crisp, or it’s being steamed and tossed into an umami-filled stir-fry, broccoli is the bomb.com. This is why broccoli has crowns; it’s the ruler of the vegetable kingdom. (I just thought of that now!)
Okay, I like broccoli a lot. Moving along.