Category Archives: Food

Carrot Cake Muffins

Good morning! Did everyone have a nice weekend? We got a (surprise) snowstorm in Portland on Saturday and had some fun playing in it! On Sunday we headed north to Sunday River to ski on sub par snow with the entire state of Massachusetts. Hard to believe conditions were December conditions in mid January!

Enough about snow and skiing. Let’s talk about muffins. Here’s a delicious recipe that I adapted from the NYT recipe for “healthy carrot cake muffins”. I just made mine a tad healthier. Here’s the deal: they’re still muffins. Muffins aren’t made to be health food so don’t get all angry when you see sugar in the recipe. They’re just a tad healthier than your traditional muffins (which I also love…). 

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Carrot Cake Muffins
Yields 12
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Ingredients
  1. 2 ½ cups whole-wheat pastry flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 2 teaspoons ground cinnamon
  5. 1 teaspoon ground nutmeg
  6. ½ teaspoon ground allspice
  7. ½ teaspoon ground cloves
  8. ½ teaspoon salt
  9. 2 eggs
  10. ⅓ cup brown sugar
  11. ⅓ cup coconut oil (melted)
  12. 1 ⅓ cups almond milk (I used my homemade almond milk)
  13. 1 teaspoon vanilla extract
  14. ⅔ chopped walnuts
  15. 1 ½ cups grated carrots (I used a food processor to grate them)
Instructions
  1. Preheat the oven to 375 degrees and spray the muffin tin with oil.
  2. Combine the dry ingredients in a bowl.
  3. In a separate bowl whisk together the wet ingredients.
  4. Add the dry ingredients to the wet ingredients and stir just until combined.
  5. Fold in the carrots and walnuts.
  6. Pour batter into greased muffin tins until they are almost full.
  7. Bake in oven for about 25 minutes, or until a toothpick comes out clean.
Adapted from NYT Cooking
Adapted from NYT Cooking
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“Creamy” Carrot Ginger Soup

 

photo copy 5Okay so today is not really soup sort of weather but come this weekend you’ll want to keep this recipe handy. You see, I had this leftover biscuit from brunch with my mom this morning and it was calling my name for dinner. I also had a pile of carrots I bought for no reason at the farmers market. Sounds like a good reason to make soup to me! I looked up some recipes and none of them spoke to me so I used the food network’s recipe as a guide and made it my very own. I hope you enjoy this recipe as much as I do!

"Creamy" Carrot Ginger Soup
Serves 4
A delightful soup that is super creamy without any cream at all! Serve with homemade bread and a side salad for the perfect fall meal!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 TBS butter
  2. 1/2 large onion (chopped)
  3. 2 cloves of garlic (chopped)
  4. 1 tsp fresh ginger (grated)
  5. 1 lb carrots (peeled and sliced)
  6. 3 cups chicken broth
  7. Salt and Pepper to taste
Instructions
  1. Heat the butter in a large saucepan over medium heat.
  2. Sautee the onions until translucent.
  3. Add the garlic and cook for another couple of minutes.
  4. Add the ginger, carrots, and chicken broth.
  5. Cover and cook on low for about 30 minutes or until the carrots are soft.
  6. Remove from heat and blend with an immersion blender
  7. Serve immediately
Notes
  1. I used about 1 tsp of ginger. My soup had a hint of ginger but it wasn't like WOW GINGER. If you're a ginger lover I recommend adding another tsp of ginger!
  2. Keyword in the final step: IMMERSION BLENDER. I don't recommend normal blenders. You'll probably end up with soup all over you and burned hands. Don't ask how I know this.
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Roasted Carrot and Feta Salad

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I hope everyone survived the rain yesterday! Luckily I made it to whole foods for some very important and necessary purchases (loose leaf tea bags, peanut butter, and strawberries) about an hour before it turned into waterfront property. The driving was definitely the worst right around 11 am yesterday and my car log flumed its way home from the Y. By the time I had to go back to LLBEAN around 230 everything was normal again and it was actually awesome because I don’t think there were as many cars on the road as normal! Yahoo!

Today I’m sharing with you a delicious recipe that I’ve been making with the carrots from my garden. I hope you enjoy it as much as I do!

Roasted Carrot and Feta Salad
Serves 2
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 cups carrots (sliced)
  2. 1 TBS olive oil
  3. 1/2 tsp garlic powder
  4. 1/2 tsp oregano
  5. 1/2 tsp rosemary
  6. 1/2 tsp sea salt
  7. 1/4 cup feta crumbles
Instructions
  1. Preheat oven to 400 degrees and line a baking sheet with foil.
  2. Slice the carrots. I like to have a couple of different thicknesses!
  3. Put the carrots into a medium sized bowl
  4. Add olive oil and herbs/salt and toss to coat
  5. Arrange on a baking sheet and roast in oven for about 30 min or until brown and delicious looking.
  6. Let carrots cool slightly for 15-20 min
  7. Put carrots back in the bowl and toss with feta cheese and serve immediately
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Zoodle Pad Thai

photo copyThis was a delicious dish that we made at home last night. This summer we’ve been eating out. A LOT. I attribute it to the beautiful weather and wanting to spend more time outside and around town. Ok, and my laziness. Anyway, I finally went to the grocery store and got a plethora of items to make some delicious dinners at home. This zoodle pad thai was first up on my menu. It did not disappoint! If zoodles (zucchini noodles) aren’t your thing, you can definitely make this with normal rice noodles. 

Zoodle Pad Thai
Serves 4
A delicious green twist on your traditional Pad Thai.
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
Ingredients
  1. 2 chicken breasts (chopped)
  2. 1 tsp corn strarch
  3. 3 TBS soy sauce
  4. 2 medium zucchinis (spiralized)
  5. 2 eggs (beaten)
  6. 1/2 cup chopped green onions
  7. chopped peanuts for serving
For the Sauce
  1. 1 TBS lime juice
  2. 3 TBS brown sugar dissolved in 1/4 cup of water
  3. 2.5 TBS fish sauce
  4. 2 tsp chili paste
Instructions
  1. Dissolve one tsp corn starch in 3 TBS soy sauce and let chicken marinate in mixture for 10 min.
  2. Combine the lime juice, brown sugar, water, fish sauce, and chili paste to make your sauce.
  3. Prepare your zucchini noodles with a "zoodler" or spiralizer and set aside.
  4. Cook the eggs (scrambled) and set aside.
  5. In a frying pan over medium heat (with a little veg oil) cook the chicken for 5-7 min or until the chicken is done. If the pan gets dry you can add a little chicken broth or water.
  6. When the chicken is done add your zoodles, eggs, and pour the pad thai sauce over. Cook for a few minutes until the zoodles are "done". (I like mine a little crunchy) Use tongs to lift and stir the zoodles while you're cooking them.
  7. Serve with green onions, bean sprouts, and a wedge of lime!
Notes
  1. I had a lot of extra sauce for my zoodles. Add a little at a time until you have enough! Zucchinis don't come in standard sizes so it's hard to tell how much sauce you will really need :D
Adapted from about.com Quick and Easy Chicken Pad Thai
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Pineapple Ginger Green Juice

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Pineapple Ginger Green Juice
Serves 1
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1/2 cup frozen pineapple pieces
  2. 1 cup coconut water (plain)
  3. 1/4 cup almond milk
  4. 1 cup of fresh baby spinach
  5. 1 small piece of fresh ginger (about the size of a nickel)
Instructions
  1. Add the ingredients to a blender and blend!
Notes
  1. I use the "whole juice" setting on my Blendtec blender, but the smoothie setting also works as well.
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Here is a delicious recipe for these wonderful hot summer days. I started making this juice a few days ago and CAN NOT STOP! It’s refreshing, hydrating and has a delicious sweet taste and creamy texture. Try it yourself and you will not be able to stop either. It’s just that good. Bonus: it’s a fabulous way to get a good serving of greens in! I blend it up on the “whole juice” setting on my Blendtec blender, but the smoothie setting works alright as well. Enjoy!

Summertime Infused Water

Hello, humidity and heat! It’s totally feeling like summer and I am totally loving it. Wednesdays are typically just a one class day for me unless I’m doing any subbing, which happens a lot. I guess there’s no such thing as typical with my job!  It’s nice to have a break in the middle of the week. After class at the Y I headed to the farmers market to pick up some things I want to make for dinner (for a picnic on the beach!) and then I went to the front room for brunch with my friend Allison. This afternoon I’m getting some classes ready for tomorrow and drinking some INFUSED water! What’s so great about infused waters? Everything! Here are some of my favorite reasons:

 flavorful with no calories! (or very very few)

refreshing and hydrating for hot summer days

REAL ingredients- no weird chemical flavors

 looks fancy in a clear pitcher if you have guests to impress 

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Summer Water
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Prep Time
10 min
Cook Time
2 hr
Prep Time
10 min
Cook Time
2 hr
Ingredients
  1. 1 cucumber sliced
  2. 1 lemon sliced
  3. 1 lime sliced
  4. handful of mint leaves
  5. 3 small pieces of ginger (about an inch)
Instructions
  1. Place the ingredients in the bottom of a pitcher.
  2. Fill with water.
  3. Chill in the fridge for 2-3 hours.
  4. Enjoy!
Notes
  1. If you're going to drink all the water within a couple of hours don't worry about taking the fruit and veggies out of it. If you think you might keep it around for a few days take some time to extract the ingredients from the water otherwise you'll end up with a bitter mess!
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So a couple of years ago my friend shared this recipe for an infused water. Now this is the KING of infused waters. It doesn’t need to be this elaborate to be delicious. Simply put your favorite fruit in water and let it hang out for a while. Lemon, strawberries, melon… you get the idea. But here’s the best one! Enjoy! 

Fourth Of July Recipe- Sweet Potato Fries

 

fries

 

Good evening! I hope everyone is ready to enjoy a long weekend! As soon as I publish this post we’re heading downtown on bicycles for pizza at flatbreads! Here’s a great recipe if you’re looking for something different to have with your BBQ dinners this weekend! Since I started making these I have not been able to have a hamburger without them. They’re so good. I hope you enjoy them as much as I do 🙂

Sweet Potato Fries
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 normal sized sweet potato
  2. 1.5 TBS olive oil
  3. 1 tsp smoked paprika
  4. 1/2 tsp garlic powder
  5. 1/2 tsp onion powder
Instructions
  1. Preheat oven to 400 degrees
  2. Chop up your sweet potato into thin fry-like slices. I like to have some variety in the thickness.
  3. Put the fries into a bowl.
  4. Coat with the olive oil and toss to cover the fries.
  5. Add the spices and toss the fries again to coat.
  6. Sprinkle generously with sea salt and toss again.
  7. Arrange fries on a baking sheet lined with aluminum foil. Space them out so they're not touching.
  8. Bake at 400 degrees for about 10-12 minutes and then check to see if the bottom is browned.
  9. When the bottoms are browned (almost burnt!) flip the fries and cook for another 10 minutes or so.
Notes
  1. This recipe is using one sweet potato and is enough fries for two people. You can double the recipe but make sure you still have space between the fries on the pan otherwise they will be soggy. Use two baking sheets :)
  2. * I know I've talked about smoked paprika before but don't be stingy with it. Trader Joe's Smoked Paprika is terrible. There's a reason why it's only 1.99. Spend the 6-8 bucks and get some good stuff. :)
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Summer Strawberry Salad

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Good morning! Here is a recipe that I have been wanting to have for dinner every single night recently. It’s so delicious, summery, and EASY to put together. I just can’t wait for the local strawberries and it will be that much better. Enjoy on the patio with a glass of white wine and you’re good to go 🙂 

Summer Strawberry Salad
Serves 2
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 3 cups spinach
  2. 1 cup pea shoots
  3. 1/2 cup sliced strawberries
  4. 1/4 cup shredded asiago
  5. 1/3 cup toasted walnuts
  6. drizzle of balsamic vinegar
Instructions
  1. Toast the walnuts in a frying pan on medium heat.
  2. Combine the spinach, pea shoots, sliced strawberries in a large bowl.
  3. Add the asiago, toasted walnuts, and balsamic and toss.
  4. Enjoy! :)
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Greek Egg Bake

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Happy friday! I’m putting my feet up for a little after biking to work (twice!) and teaching a killer spin class today. I saw that it is national bike to work day on the news this morning, and that paired with the gorgeous spring time weather made me feel way too guilty to not ride my bike to my classes today. I bet what you didn’t know is that it is also national chocolate chip cookie day! I’m not going to argue. Plans for the weekend are hanging around Portland, teaching a class tomorrow morning and then the rest of the weekend is free! 

Last weekend for mother’s day I made this delicious egg bake for breakfast. If you are having people over this is a fabulous dish to make because you can just toss it in the oven and spend time with your guests, not flipping pancakes… The recipe will make a ton so it will feed many people or feed you many times. You decide. It’s also great reheated for breakfasts during the week! 

Greek Egg Bake
Serves 12
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 12 eggs
  2. 3/4 cup milk
  3. 1 lb bacon
  4. 2 cups chopped spinach
  5. 1 red pepper
  6. 1 cup mushrooms
  7. 1 onion
  8. 1 tomato
  9. 1/2 cup feta cheese
  10. 1/4 cup fresh basil (chopped)
  11. garlic powder
  12. ground pepper
Instructions
  1. Chop up the bacon into little pieces and cook in a frying pan.
  2. Set bacon aside.
  3. In the same pan cook sliced onion on low-meduim heat until caramelized.
  4. Grease the bottom of a 9x13 glass baking dish
  5. Chop up all the vegetables and toss them in a bowl and mix with the feta, basil, and some sprinkles of garlic powder and ground pepper.
  6. Place mixture into the bottom of the baking dish. Arrange the bacon pieces on top of the vegetables.
  7. Crack 12 eggs into a mixing bowl and add 3/4 cup of milk to the eggs and whisk.
  8. Pour eggs over vegetables.
  9. Bake in a oven at 375 degrees for about 40 minutes or until the eggs have set.
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My Current Favorite Snack

Good morning everyone! It’s nice to finally see some sun. It will be even nicer to see the sun tomorrow when I wake up in FLORIDA because it will actually be warm too. This morning we’re hanging around the house packing and getting ready, probably head out for a quick run, then to the cemetery for my Grampy’s ceremony and THEN we hop on a plane that heads south. Yes, that’s a lot of stuff for one day. It’s happening. But first, I share with you one of my favorite snacks right now. No, it’s not easter candy. Well, it might be but here’s my healthier option: almond butter packs!

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I’ve recently become obsessed with these things and if you don’t believe me then take a look in my car where you will see about 10 thousand almond butter wrappers. I got turned on to this stuff when a man from the company Barney Butter (No, I don’t understand the name either) started taking my spin classes. Then he started bringing free samples.  Then I was addicted. They are the perfect snack for before I teach cycle classes and I’m excited to bring them along with me on long road rides this summer. They even come in a boatload of flavors. The little packages (which are my favorite for the convenience factor) can be bought online (amazon) and you can find the jars in various supermarkets. Whole foods, hannaford, etc. The taste is super smooth and by far the best almond butter I have tasted. I usually just eat the stuff right out of the package but if you’re fancy it would taste really good paired with an apple or some celery. Happy snacking. 🙂