New Ingredient: Quark cheese

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On the weekends, I always like to have a bit of something special with breakfast.

Hot chocolate with homemade marshmallows, an omelette strewn with seasonal vegetables, freshly baked granola, or even a taste of cheese make weekend breakfasts special and allow me to really appreciate the extra time I have.

Wandering through the dairy aisle at whole foods, I spotted this little gem amongst the chèvre and ricotta. It’s similar in texture to full-fat greek yogurt, but less tangy and more akin in flavor to a mild chèvre.

 

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According to the packaging, it’s made in Vermont from cow’s milk (which accounts for its mild flavor) and can be an ingredient in cheesecakes.

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I was immediately drawn to the idea of having it with fresh fruit. With spring having just begun, we now have (better) strawberries & blueberries to enjoy here in sunny California. My favorite way to enjoy the berries with quark is to cut them up and spoon a dollop of cheese on top. The cheese is light, fluffy, and cloudlike, and its tanginess highlights the sweetness of the berry. It’s almost tastes like a cheesecake in a bite! All that’s missing is a bit of butter crust, but that’s a bit indulgent for breakfast, isn’t it?

Fruit & quark cheese could also make a great light sweet treat or dessert. 20140323-175429.jpgSo if you see quark cheese at your grocery store & you’re a fan of greek yogurt, chèvre, ricotta, or dairy in general, don’t hesitate to try it out! It could really brighten your breakfasts, or lighten your desserts. And if you’re already familiar with quark, what is your favorite way to use it? Happy eating!

*This post was not sponsored by any third parties.

Power Mocha Smoothie

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I used to be a banana hater.

I distinctly remember trips to Jamba Juice gone wrong because there was a banana in my smoothie. Even the slightest detection of the fruit would set me off; it was so stringy and sticky, and smelly, ick.

However, my banana aversion gradually withered away with time, thanks to quite a few loaves of banana bread and my introduction to banana chips. To this day, I’m pretty tolerable. It’s a great fruit, after all, loaded with potassium, super portable, good for muscle cramps, and versatile, too!

Speaking of how useful it is, it’s a truly amazing component in smoothies. It really binds the whole thing together, acts as a natural sweetener and thickener. It pairs well with a myriad of fruits and flavors, and I’ve learned one of my favorite combos with bananas is chocolate!

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So why not put them together in a smoothie? Bananas are great quick sources of energy because they are easily digestible, and paired with a few spoonfuls of cocoa powder, and maybe some coffee beans to really accent that dark, rich flavor, they are truly stars. Smooth and creamy, streaked with little flecks of beautiful coffee beans, this makes a great afternoon snack or morning pick-me-up. And hey, this smoothie is easily vegan, gluten, and refined sugar free! Yay bananas!

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Power Mocha Smoothie

  • 1 medium banana, peeled
  • 1/2 cup soymilk, almond milk, flax milk, or regular milk
  • 1/2 cup ice cubes
  • 1/4 cup whole coffee beans (if blender is not powerful, use ground coffee or sub 1 tsp instant coffee)
  • 1 tsp dutch cocoa powder (regular is ok, too)

Put all the ingredients in a blender and mix, gradually increasing speed, until coffee beans are ground into small specks. Pour into a tall glass and serve. You might need a spoon because of how creamy this is!

Revamp the Classics: Peanut Butter & Jelly with an Asian Twist

As part of theKitchn‘s cooking cure, I’ve been trying a load of new recipes for lunch. One idea that I will definitely be adding to my regular lunch rotations is an amazing spin on an old childhood classic: Peanut butter and Jelly! 

Instead of the sweet route, this sandwich goes savory & southeast asian, with crunchy peanut butter, chili jelly, a drizzle of sriracha, and some fresh herbs on top. To lighten it up, I’ve decided to go open faced. Plus, the sandwich is SO much prettier that way!

Feel free to use any peanut butter/bread/jam you have on hand. I’ll go ahead and give you the recipe for what I used, though. Image

Open-Faced Peanut Butter + Chilli Jelly

  • 1 slice of seeded whole wheat bread (any will work, preferably not a very sweet loaf)
  • 1 tablespoon crunchy peanut butter (I used Jif)
  • 1 teaspoon sweet chilli jelly or orange marmalade (I have used both and they are equally delicious)
  • 1 drizzle of sriracha
  • A handful of cilantro, mint, torn into small pieces

Layer peanut butter, then jelly/marmalade, then sriracha, then cilantro/mint. Enjoy! 

Quick-but-healthy popcorn

Hey guys! I’ve been busy lately so I haven’t been able to keep track of all the recipes I’ve been using this week, so I apologize for that! I promise I’ll get my butt back on here ASAP. By the way, check me out on instagram! (Thumbnail on the right-hand sidebar, or @G1_N4)

In the meantime, I wanted to share the perfect quick snack (that’s healthy) that is one of my fallbacks when I don’t have much time. It’s microwave popcorn! I know, some people still think that microwave popcorn is unhealthy, but that’s only if you’re still buying it in the bag. Recent food trends have uncovered a way to make your own preservative-free popcorn – no air popper necessary.
Popcorn is loaded with fiber (it’s the only grain that we eat entirely; no removing husks or anything) and is a great unrefined carb. 1 cup popped = 30 calories. This recipe makes about 3 cups.

IMG_0101Microwave Popcorn

 

  • 2 tablespoons popcorn
  • pinch salt
  • oil, coconut oil, butter of choice

Just put the kernels in a brown paper lunch bag, drizzle some olive oil, coconut oil, or butter, sprinkle on some salt and seasoning, fold the bag over, and microwave for 2-3 minutes, depending on your microwave’s strength. Stop when the popcorn pops greater than every 2 seconds.

Some of my favorite variations:

  • shake on some Furikake (Japanese rice flakes after popping)

  • sweet cinnamon sugar (1/2 tsp cinnamon, 1 tablespoon white sugar before popping)
  • kettle corn style, salty & sweet (1-2 tablespoons white sugar before popping)
  • chocolatey goodness (add 1 teaspoon cocoa powder before popping)
  • spicy snacking (pinch cayenne or replace salt with chili powder before popping)

Get creative, enjoy!