COBBLE-HILL_CORCORAN_03

Back on the Wagon

Mmmm breakast.

The weather is getting warmer, I am rapidly approaching the end of what is a socially acceptable amount of time spent in hibernation from society, and we happen to have a number of social events coming up that I am too vain to look awful for- so it’s time I joined the land of the (healthy) living again . On the same token, I’m not a masochist. Healthy living to me means a lot of long walks, a few short runs, and the addition of green smoothies to my repertoire.

On the latter point, I’ve been looking to expand my repertoire of green smoothie recipes. Our tried and true recipe is this one:

1 bag spinach

1 half container Vanilla greek yoghurt

2 bananas

1 very healthy spoonful of peanut butter

1 equally healthy spoonful of coconut oil

A splash of almond or soy milk

And we love it! But it tastes almost too good to be good for you. So I’m looking to try some recipes that taste a little bit worse. Hahah. In all seriousness, I feel like variety is important here. So I rounded up a few additional recipes that looked delicious!

Spinach & Orange Smoothie

Via . I often crave orange juice in the morning so this would be a super refreshing antidote to that. Plus it’s super simple! I also love that this recipe came from a website called Sassy Moms. I rest my case.

INGREDIENTS:
  • 1 navel orange, peeled
  • 1/2 banana, peeled
  • 1 cup tightly packed organic spinach
  • 1/4 cup coconut water, adjusted as desired
  • 1 tablespoon hemp seeds, optional
  • Ice

Spinach Detox

Via.  This one is full of Vitamin C and anti-inflammatories, plus an additional dose of caffeine which is always welcome in the old system.

Ingredients:

  • 1 cup green tea, chilled
  • 1 cup loosely packed cilantro
  • 1 cup loosely packed organic baby kale (or another baby green)
  • 1 cup cucumber
  • 1 cup pineapple
  • juice of 1 lemon
  • 1 tablespoon fresh ginger, grated
  • 1/2 avocado

Kale Pina colada

Finally, this kale pina colada recipe really spoke to me. It sounds  delushous and nutrushous.

Ingredients

  • 2/3 c unsweetened vanilla almond milk
  • 2 large hand-fulls (~50 g) kale ~the leaves of about 8 stalks
  • 1/3 c (~80 g) pineapple chunks
  • 1/2 (~50 g) ripe avocado
  • 1 scoop protein powder (i used vanilla)
  • 1 c ice cubes

I’ll report back when my clothes are falling off of me and/or I get my modeling contract. In the meantime, try these out and let me know what you think! xoxo

Miss Sheiky

COBBLE-HILL_CORCORAN_03

Foooood

I’m fairly certain that if the average person ate what we ate any given week they would balloon outta control, but such is the benefit of walking being your only means of reliable transportation (F– uber, if you haven’t already). We walk to work in heat, rain and snow, lugging laptops and gym clothes; we walk from the grocery store laden down with meat and vegetables, we walk to the park with our papers to relax, we walk to clear our minds and breathe fresh air, we walk when there is nothing else on the agenda.

All of which is justification for the outright gluttony that we practice on a regular basis. The experience of which I have decided to share with you on an ongoing basis- because they are DELUSHUS and God wants you to know about them. Go, go immediately and let me know what you think. Or don’t, so we can keep getting tables. Either way we all win.

 

Pig Bleecker

Pig Bleecker opened earlier this year on the corner of Bleecker and Thompson (otherwise known as the very center of the universe), and it is craymazing.

(Not pictured below- the man who sits on the corner all night singing “OH NA NA” as everyone around him slowly loses their minds)

Don’t pay attention to the name (or do, if you indulge in that sort of thing- yours truly has been swine free since ’83). We’ve now been about 5 times, and each time has been glorious.

The bar, despite being small, is big on design, and the bartenders are lovely. It is the perfect place to stop in for an innocent drink and then remain, 2 hours later, having consumed upwards of 11,000 calories. That’s just the type of place this is.

The blackened market fish is delicious and perfectly seasoned. The Bleecker Burger is a heart attack on a plate and my husband dreams about it. But the real pinch hitter here, is the Smoked and Fried Whole Chicken for two, served with waffles, cheesy grits, honey, Alabama white sauce, a variety of hot sauces, and Pappy Van Winkle Maple Syrup. Y’ALLL. Can we discuss the maple syrup for a second? It is literally one of the best things I’ve ever eaten. We were licking the bowl. The chicken is tender and smoky and crispy and defies the laws of physics. The cheesy grits and the perfectly done waffles are there when you think you can’t possible have another bite but then your stomach magically grows another stomach. All of it is euphorically tasty.

Pig Bleecker gets an A+ for the food, A- for the space (beautifully designed if a little tight at times), and probably a B+ for date night because afterwards the only horizontal action available to you will be watching SVU as you revel deliriously in the joy of the memories.

Love to love you Pig Bleecks, welcome to the hood.

COBBLE-HILL_CORCORAN_03

On never buying pasta sauce again

Revelations

I’ve been cooking a lot lately which is further testament to the fact that I am superwoman. One of my more favorite discoveries has been the New York Times Cooking SectionI highly recommend signing up for their daily newsletter which takes the decision fatigue out of what to cook and make me want to get back in the kitchen more often than not. It’s also what led me to discover Marcella Hazan and her incredible pasta sauces. We recently had a few friends to dinner and I made her Bolognese which is exceptionally rich and delicious, and on New Year’s eve I made her tomato sauce which transported us straight back to Italy. The latter is the easiest recipe I have legitimately ever made so I am going to share it here in hopes of putting Ragu out of business.

(Per the NYT)

INGREDIENTS

  • 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)

  • 5 tablespoons butter

  • 1 onion, peeled and cut in half

  • Salt

PREPARATION

  1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

  3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

That’s it. I saved the onion which was absurdly tasty and munched on it while I was preparing other things (I am imminently kissable), and also took an immersion blender to the pasta until it had the consistency of a chunky vodka sauce. Because I’m smoove like dat.

There you go- the best meal on earth. Double the portions, you’re going to need it.