Crossroads

Photo of the gorgeous restaurant from Crossroads Gallery

Last weekend, a friend and I checked out Crossroads, a new restaurant on Melrose serving up delicious small plates, fun cocktails, and great wines in an elegant yet casual space. Oh...did I mention this amazing farm-to-table food also happens to be vegan? The food is simply fresh, plant-focused, and creative without being the sort of "in-your-face-vegan" fare that you may have tried (and tired of!) in the past. I highly recommend Crossroads, whether you go for a full meal or grab an appetizer to share over drinks. Check out what we ordered and loved below: 

Caramelized Leek and Cauliflower Bisque
with Fried Capers 

Red Grapefruit Salad
(perfect Southern California flavors!)

Kale Spanakopita
with harissa spiced smoked tomato fondu & mint oil

Papas Arrugadas

Wood-Fired Meaty Lasagna

Good (for you) Morning Muffins

I've had a particular affinity for delicious, nutritious breakfasts recently. I love sweet breakfast but can't stand the sugar crash that comes with a large morning pastry. So I decided to bake a muffin I could feel good about "indulging in" at breakfast this week. I plan on eating them alongside some Greek yogurt or spread with cashew or almond butter to keep me full until lunchtime. 

The Nutrition Rundown: These dense, whole-grain muffins get most of their sweetness from fruit instead of processed sugar, and get their fat from heart-healthy nuts and flax instead of saturated-fat-filled-butter. 

Good (for you) Morning Muffins

Makes 15 muffins

Ingredients

1 ½ cups + 1-2 tsp whole wheat flour , divided

1 cup oats

1/3 cup packed brown sugar

1 Tbs wheat bran

2 tsp baking soda

¼ tsp salt

2 ripe bananas, mashed

1 cup nonfat plain yogurt

1 egg

½ cup dried apricots, chopped

½ cup dried cranberries

1/3 cup walnuts, chopped

1/3 cup pecans, chopped

Directions

1.  Preheat oven to 350 degrees. Grease muffin tins (you can use cooking spray for this. If you’re using liners, place them in the tin before spraying.)
2. In large bowl, whisk together flour, oats, sugar, wheat bran, baking soda and salt.
3.  Combine banana, yogurt and egg in a separate bowl.  Make well in center of dry ingredients and add wet ingredients to dry. Mix well.
4.  Coat dried fruit and nuts in 1-2 tsp flour. Add to mixture and stir to combine.
5. Evenly distribute batter among muffin cups. Bake ~18-20 minutes. Remove and cool on wire rack.

Fresh Pick of the Week: Sprouted Beans

Image from Health on a Budget

Last week, I picked up some sprouted mixed beans at the farmers market. When soaked in water, fresh seeds/beans sprout little plants. The bean and its sprouts can be eaten raw, which makes sprouted beans a faster and easier fix than dried beans. The protein and fiber content also increases as the beans germinate (or sprout), making sprouted beans a particularly nutrient-dense choice (all beans are, but these are even more powerful!). 

Marinate fresh, sprouted beans in a home-made vinaigrette (like the one below) for a delicious, fast-fix bean salad. 

Homemade Vinaigrette: Whisk together 1 part dijon mustard, 1 part lemon juice, 1 part red wine or balsamic vinegar, 2 parts extra virgin olive oil, salt & pepper. Optional: chopped fresh herbs or minced garlic. 

Green Morning Smoothie

Need a quick breakfast? If  you've got a blender and 3-5 minutes, you're all set! The past 2 weeks, my husband and I have been loving these tropical-tasting smoothies. You can also change up the fruit with whatever is in season or in your freezer.


The Nutrition Rundown: Little is better than getting a full serving of vitamin-rich vegetables for breakfast. Unlike juicing, blending a smoothie won't leave your beverage fiber-less. The proportions of healthy fat from the avocado, protein from the Greek yogurt, and natural sugar from the fruit will leave you full and satisfied until lunch.

Green Morning Smoothie

Serves 2

Ingredients

2 cups coconut water

1 cup nonfat plain/vanilla/honey Greek Yogurt

1 banana

1 cup frozen pineapple

2 cups baby spinach

¼ avocado (optional)

Directions: Blend all ingredients in blender for ~3 minutes, until smooth. 

Fresh Pick of the Week: Cabbage

Cabbage has a long season of availability, from February-November in Southern California. It can be green, purple (red), or white with shiny or crinkly leaves (the latter is more rare). All varieties are great cooked or raw--it's slightly sweet flavor is delicious steamed or roasted. Like other cruciferous vegetables (such as kale, broccoli, and Brussels sprouts), cabbage contains phytonutrients with antioxidant properties that help protect your bodies cells from diseases including cancer. Select your cabbage at the grocery or farmers market by choosing a crisp and heavy-feeling head with vividly-colored, densely-held leaves. 

Cabbage Citrus Salad with Carrot and Jicama

I made this salad/slaw to go with a Mexican-ish meal. Because it got better 24-48 hours after being dressed and stored in the refrigerator, I also enjoyed it as a side dish for lunchtime sandwiches. If you're not used to cooking with jicama, it's a crisp, watery tuber vegetable, also known as a "Mexican Turnip". 

The Nutrition Rundown: Because this salad is high in fiber, an excellent source of vitamins A and C as well as low-calorie, it is described as a particularly "nutrient-dense" dish! 

Cabbage Citrus Salad with Carrot and Jicama

Serves 10

Ingredients
For the Salad: 
1 head red cabbage, shredded or sliced thin
4 large carrots, shredded (I used a vegetable peeler to get small strands)
1 jicama, peeled and sliced into matchsticks
1 shallot, sliced thin
1/4 cup pepitas or sunflower seeds

For the dressing: 
1/2 cup light sour cream
Juice of 4 limes
Juice of 1 orange (or ~1/4 cup)
1/4 cup cilantro, finely chopped
2 Tbs olive oil
Salt and Pepper

Directions
1. Toss cabbage, carrots, jicama, and shallot together in large bowl.
2. Whisk together ingredients for dressing and pour over salad. Toss to coat.
3. Sprinkle seeds over salad just before serving.

Fresh Pick of the Week: Navel Oranges

Picture of the Cara Cara variety from Sunkist

Navel Oranges have a long season in California, from early November to late spring. The season peaks now, February through April, when the oranges are their orange-est and sweetest. Like other citrus fruits, navel oranges are packed with Vitamin C, perfect to boost immunity during cold and flu season. They are also a good source of folate- an especially important nutrient for women- as well as potassium. They're the ideal on-the-go snack at about 60-80 calories per fruit (depending on the size).

How do you select your Navel Orange? Find an orange with a "navel" (like the one pictured). Choose a fruit that feels heavy in your hand and has a sweet odor. That one will be the most delicious! My favorite variety is Cara Cara, which has a redder inside hew.


In addition to snacking, navel orange wedges are great additions to salads. Or try mixing the juice of 1 orange, 1 lime, dollop of sour cream, drizzle of olive oil, salt, pepper and other herbs/spices (like cilantro, basil, cayenne pepper) for a light, citrus salad dressing.

What Should You Eat On A Date?

I get asked a lot of scenario-specific nutrition questions. Just in time for your Valentine, I've decided to address this one.  There are quite a few considerations: price, breath, ease-of eating/chatting, dining etiquette...I could go on. And there are certainly those dates on which you feel you can toss some or all of these considerations aside and just go for it (we'll call that "true love"). But, if you've asked this very question recently, here are a few tips:

• Don't show up starving. I'm not in the "eat a meal before your date" camp- if you can't eat with someone, you shouldn't be dating them. But you should never enter any meal FAMISHED-it's a sure way to 1) overeat and 2) be super cranky should the kitchen-to-table process take longer than expected. Instead, have a 200ish calorie snack that includes protein and fiber about an hour before you head out. Good choices include a small smoothie, carrots + hummus, or Kind Bar.  
• Stay light on your toes! Overdoing it can make you feel tired and sluggish. Carb-heavy meals make you especially vulnerable to the sleepy part. Sharing a couple appetizers and a salad or going lighter on meal ordering knowing you could always grab dessert if you're still hungry are 2 good strategies. 
• Share plates. In case the previous point didn't sell you, this will also prevent the awkward "should I order the most or least expensive item" dilemma (and no, you should not). It and also creates a natural path for the conversation. If the dish you order is more awkward to eat than you'd anticipated, at least you're sharing in the challenge. Which brings me to my next point...
• Choose what's easy to eat. For example, at Cafe Habana, think about the difference between the Grilled Corn on the Cob versus the Guacamole. The latter makes eating and talking a whole lot easier. If you really want something though, go for it! Just remember to cut small pieces and take small bites. This allows you to focus more on the chatting and less on the chewing.
• Caution with foods that cause bad breath. Unfortunately, these are a lot of delicious foods/drinks. Think onions, garlic, cheese, and spicy foods. Carrying a travel mouthwash might be the closest thing to a cure. Alcohol also causes bad breath. This occurs when the alcohol in your blood circulates to your lungs and you expel air (this is how a breathalyzer can detect the amount of unprocessed alcohol in your system). The best approach is to do what you can to prevent the bacteria build-up in your mouth that leads to bad breath by staying hydrated and limiting sugar consumption. And a steady stream of sugar-free gum if all else fails. 

Ad Hoc

No pictures of the cheese course or dessert because I didn't get to it before it was gone...

Last weekend, my husband and I took a quick (birthday!) trip to Napa. We loved the road trip, wine tasting, and relaxation. But the REAL reason for the excursion was to have dinner at Thomas Keller's At Hoc, one of California's best restaurants. The casual atmosphere is perfect for a post- wine tasting date or group dinner. And every bite we took was full of fresh, balanced flavors, making it impossible to pick a favorite course. Check out our fabulous meal, and keep in mind that the menu changes daily (making it even more tempting to go back again and again!)

 

Gourmet Deviled Eggs

These deviled eggs are an easy, make-ahead fix.  The feta, lemon, and herbs are a surprising, crowd-pleasing twist. I made them a night ahead of a breakfast potluck and stored them in the refrigerator in a muffin tin with a lid (a favorite storage vessel for many traveling treats!). 

The Nutrition Rundown: A great brunch dish or party appetizer! With so many carb-heavy dishes at a potluck, the filling protein and fat content are perfect to balance a buffet and leave you satisfied without tons of calories. 

Greek-Style Deviled Eggs

Makes 24 halves (12 servings)

Ingredients 

12 eggs, hard-boiled, shells removed and sliced in half lengthwise

¼ cup mayonnaise

¼ cup Dijon mustard

2 oz feta cheese (about ½ cup crumbled)

2-3 Tbs red wine vinegar

Zest of 1 lemon, grated

2 Tbs fresh basil, minced

1 Tbs fresh oregano, minced

1 tsp pepper (or to taste)

¼ tsp salt

  

Directions

1.  Gently remove yolks from egg whites. Place yolks in large mixing bowl and set egg whites aside. Mash yolks.
2. Mix mayonnaise, mustard, feta, vinegar, lemon zest, basil, pepper and salt into yolks until well combined and smooth.
3. Spoon yolk mixture into egg whites. Serve cold. (If made ahead, eggs may be stored overnight in refrigerator before serving).