Barley and Asparagus Omelette

Barley and Asparagus Omelette | @naturallyella

As I walked off the plane after landing in California, I took a deep breathe. I love Illinois but with the snow and the cold, it was nice to be back in California where spring is in full swing. The trees are budding, the almond orchards flowering, and windows open during the day (sorry everyone who is still dealing with snow!) With the arrival of spring, this also means the transition into spring produce.

Asparagus | @naturallyella

Every year when asparagus season hits, I go overboard. I find ways to eat asparagus all the time and most of the times, it’s in some easy meal that I can get from start to finish in less than 20 minutes. I also am keen on combining asparagus and eggs, like this omelette.

Barley and Asparagus Omelette | @naturallyella

When I make an omelette, I like to make it an event. While I don’t like to overly stuff it full, I like to make sure the omelette will keep me full and moving for the morning. I’m also a big fan of showcasing the filling on top (primarily because of how gorgeous the produce usually is- like this radish omelette I made for The Kitchn!)

Barley and Asparagus Omelette | @naturallyella

On a separate note, I’m headed to Expo West today to see what’s available in terms of natural foods (and hopefully hearing Mark Bittman speak!) Be sure to follow along on twitter and instagram to see what I’m up to (and if you’re at the conference- let me know!)

Barley and Asparagus Omelette
Prep time
5 mins

Cook time
15 mins

Total time
20 mins

Author: Erin Alderson
Serves: 1

Ingredients
  • 2 teaspoons olive oil
  • ½ medium shallot
  • 3-4 stalks asparagus
  • ½ tablespoon butter
  • 2 large eggs
  • 2 tablespoons milk
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup cooked barley
  • ½ ounce shredded gouda, mozzarella or mild, melty cheese

Instructions
  1. In an 8″ skillet, heat olive oil over medium-low heat. Dice shallot and slice asparagus on the bias into ¼ pieces. Add the skillet and sauté, stir often, until asparagus is tender,4 to 5 minutes. Remove from the pan, set aside, and wipe out pan if necessary.
  2. Still over medium-low heat, melt butter in the 8″ skillet, swirling until the bottom of the pan is covered. Whisk together the eggs, milk, salt, and pepper. Pour into the hot skillet. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs. Continue until egg is fairly well set. Carefully flip the omelette over and sprinkle ½ ounce cheese, barley, and ½ the asparagus mixture. Turn off heat, fold omelette in half, and allow to sit for 1-2 minutes until cheese melts. Serve with remaining asparagus mixture.

Notes
If you would like to make more than one serving, multiply ingredients by the number of people you would like to serve.

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The post Barley and Asparagus Omelette appeared first on Naturally Ella.

SOURCE ARTICLE: : http://naturallyella.com/2015/03/05/barley-and-asparagus-omelette/

CALIA by Carrie Underwood Review- Studio-to-Street

CALIA by Carrie Underwood Review- Studio-to-Street

Confession: I pretty much live in active wear – aka- I find a way to some how incorporate workout tanks and leggings into almost every single outfit I wear, no matter the occasion. I think Blake has finally come to accept that YES, yoga pants are pants. My entire wardrobe is based off of 3 main criteria: 1. Comfort…

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The post CALIA by Carrie Underwood Review- Studio-to-Street appeared first on Fit Foodie Finds.

SOURCE ARTICLE: : http://fitfoodiefinds.com/2015/03/calia-by-carrie-review-studio-to-street/

Shhh, Idiots are Talking: “…with Her Elephant Ankles and Gigantic Arse”

beyonce-2014

“Now it’s terribly ‘in’ for women to have these huge great legs with massive thighs.”

The post Shhh, Idiots are Talking: “…with Her Elephant Ankles and Gigantic Arse” appeared first on A Black Girl’s Guide To Weight Loss.

SOURCE ARTICLE: : http://blackgirlsguidetoweightloss.com/celeb-watch/shhh-idiots-are-talking-with-her-elephant-ankles-and-gigantic-arse/

Cold Soba Noodle Bowl

Cold Soba Noodle Bowl | @naturallyella

Cold Soba Noodle Bowl | @naturallyellaCold Soba Noodle Bowl- America's Test KitchenCold Soba Noodle Bowl | @naturallyella

It seems that once February hits, so do the release of wonderful cookbooks. Next to the long list of baby items to order, I have nearly as long of list of cookbooks I would love to cook my way through. So when America’s Test Kitchen reached out to me and offered to let me take a peak at an advanced copy of their new vegetarian cookbook, I jumped at the chance (I’m in love with ATK radio on NPR).

I think what I enjoy most about their new book is it’s more than just recipes. This cookbook includes a lot of tips extremely helpful to cooking vegetarian (like how to cook tofu well) which is really at the core of what I love about America’s Test Kitchen: cooking and learning. Plus, with so many recipes, there’s something for everyone.

I’m completely smitten with noodle bowls and so I thought I would share this beautiful recipe from the book. I took a couple small liberties (added sesame seeds and some greens) and used some wonderful purple radishes I picked up at the co-op. This is a one of my favorite types of lunch: one I can whip up quickly but feel satisfied until dinner!

Giveaway

ATK was nice enough to offer a copy to one lucky reader! To enter, comment below with one of your favorite types of vegetarian meals (like, “lentil tacos!” or “grilled veggies!”). Giveaway will run until Wednesday night at 8:00pm CST and winner will be emailed on Thursday morning!)

4.6 from 7 reviews

Cold Soba Noodle Bowl
Prep time
15 mins

Cook time
10 mins

Total time
25 mins

Author: Erin Alderson
Serves: 4

Ingredients
  • 14 ounces dried soba noodles
  • Salt
  • 1 tablespoon olive oil
  • ¼ soy sauce
  • 3 tablespoons mirin
  • 1 teaspoon honey
  • ½ teaspoon grated fresh ginger
  • ¼ teaspoon wasabi paste
  • 4 radishes, trimmed and shredded
  • 2 scallions, sliced thin on bias
  • 1 tablespoon sesame seeds
  • ½ cup micro greens (see note)

Instructions
  1. Bring 4 quarts of water to boil in a large pot and add noodles along with 1 tablespoon salt. Cook the noodles, stirring often, until tender. Drain the noodles, rinse with cold water, and rained again, leaving noodles slightly wet. Transfer to large bowl and toss with oil.
  2. Whisk the soys sauce, mirin, sugar, ginger, and wasabi together in a bowl, then pour over noodles, add radishes, scallions, and sesame seeds and toss until well combined. Sprinkle with micro greens before serving.
  3. Noodles can be refrigerated up to one day and refreshed with warm water and oil as needed.

Notes
I didn’t have nori on hand, but the original recipe calls for sprinkling the bowl with nori instead of the sprouts.

Recipe is from American’s Test Kitchen’s new cookbook, The Complete Vegetarian Cookbook (in stores now) with a few small changes on my end.

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I was provided a review copy of this book but all thoughts and opinions are my own.

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The post Cold Soba Noodle Bowl appeared first on Naturally Ella.

SOURCE ARTICLE: : http://kit.naturallyella.com/2015/03/01/cold-soba-noodle-bowl/

Tandoori Sweet Potatoes

Tandoori Sweet Potatoes | @naturallyella

Tandoori Spice Rub | @naturallyella

I’ve noticed over the past year or two that the recipes I share on the site are heavily skewed towards vegetarian main dishes with a few desserts and random recipes sprinkled in as I go. One thing I don’t share a ton of is vegetables as side dishes (primarily because when I whip up a vegetable dish, I put enough bulk behind it to make a full meal).

However, this is a recipe I use as a ‘meet in the middle.’ My husband will have this as a side dish and I’ll top a bowl of quinoa/greens with these sweet potatoes (usually followed by a dollop of greek yogurt) to make these sweet potatoes that full meal I desire.

These sweet potatoes take a bit of time to cook but if you’re in a bit of a hurry, you could cut the sweet potatoes into smaller sizes or even blanch them just until the sweet potato was beginning to soften (then roast!) I’ll also make a full batch of the tandoori seasoning and use it on other vegetables (or chicken, if that’s your thing) as well!

4.0 from 2 reviews

Tandoori Sweet Potatoes
Prep time
5 mins

Cook time
45 mins

Total time
50 mins

Author: Erin Alderson
Serves: 2 to 4 servings

Ingredients
  • 1 large sweet potato
  • ¼ cup whole milk greek yogurt
  • 1 tablespoons tandoori seasoning (see recipe here)
  • Cilantro, for serving

Instructions
  1. Preheat oven to 400˚. Cut the sweet potato into ¾” thick wedges. Toss with greek yogurt and tandoori spices until well coated. Roast for 30 to 45 minutes until sweet potato is browning and tender (this will depend on how thick you cut your sweet potato slices). Serve with a sprinkle of fresh cilantro.

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The post Tandoori Sweet Potatoes appeared first on Naturally Ella.

SOURCE ARTICLE: : http://kit.naturallyella.com/2015/03/03/tandoori-sweet-potatoes/