Holiday market window shopping.
December 5, 2105
Holiday market window shopping.
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
Pumpkin Protein Smoothie
Contrary to what it looks like to people who know my morning smoothie a day habit, I am not generally a fan of supplements or liquid calories in general.
But, on days when I don’t have time to grab dinner that can be chewed, this smoothie comes to the rescue in style.
As written, this recipe yields 1 smoothie with 461 calories, 40g fat, 54mg sodium, 20g carbohydrates, 15g protein, 133% Vitamin A, 15% Vitamin C, 5% Calcium, and 31% Iron. If you add the optional 2 egg yolks, that adds 108 calories, 10g fat, 420mg cholesterol, 16mg sodium, 1g carbohydrates, 6g protein, 10% Vitamin A, 4% Calcium, and 6% Iron
Gluten-free, paleo, Whole30
Pumpkin Protein Smoothie
2/3 cup full-fat coconut milk
1 tsp. loose chai tea
3 Tbsp. pumpkin (I’ve used both canned pumpkin puree and frozen butternut squash – both worked well)
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/2 of an avocado
2 Tbsp. collagen (I used grass fed collagen)
1/2 tsp. maple syrup
2 egg yolks (optional – these do not affect the taste or consistency of the smoothie, only add protein and calories if needed)
Blend and serve.
Serves 1 and is intended to stand as a meal replacement
December 4, 2015
Finally got to try a restaurant I’ve been walking past and admiring the decor of for months.
December 3, 2015
December 2, 2015
The Macy’s window theme this year is Charlie Brown.
December 1, 2015
Coffee
November 30, 2015
Glasses + yoga isn’t the best combo for people who get carsick.
November 29, 2015
Dammit. Despite thinking about taking my POD no less than 5 times, I never actually got around to it it seems.
November 28, 2015
Stalking fat squirrels in Union Square Park.
Maple Bourbon Bacon Brussels
Drool. This dish is fantastic, and a real show-stopper when shared with friends in some sort of seasonal bacchanalia.
Gluten-free, paleo-ish
Maple Bourbon Bacon Brussels
1 lb. brussels sprouts
1/2 – 1 lb. bacon
2 Tbsp. grainy mustard (I prefer Maille)
1/2 tsp. grated nutmeg
Sprinkle something hot (I used dried ghost peppers)
Kosher salt
2 Tbsp. apple cider vinegar
Bacon fat or other Fat Of Choice
1/4 cup bourbon
1/4 cup maple syrup
Brown the bacon in your largest pan over medium heat. While your bacon is browning, shred the brussels. Remove bacon to paper towels – don’t ditch the fat. If you have a bunch of kinda burnt bacon bits, pour the fat off into a bowl or cup, deal with the bits, and put the fat back into the pan and the pan back over heat.
Add the shredded brussels to the pan with the fat, along with 2 generous pinches Kosher salt. Stir to combine fully. Add the mustard and stir to incorporate fully. Add the nutmeg and hot stuff; stir again.
Sautee, stirring frequently, until the brussels begin to brown. If your brussels look a little dry during this time, add more fat – more fat = more better; it’s the holidays.
When the brussels are a little browned at the edges, add the apple cider vinegar, bourbon and maple syrup. Stir to combine. Sauté until the liquid cooks out and the brussels are as browned as you’d like, making sure to stir frequently so nothing burns.
Crumble the reserved bacon and sprinkle over top. Taste and add more salt/heat/acid as needed.
Serves a bunch as a holiday side
Gastography 