Whole Roasted Cauliflower

But first, let’s just start with a small celebratory note:


With a broken TV basically forcing me to go out every night to watch the World Series, it’s been a long week (but with a glorious ending – #GOSox!).

So, it pretty much doesn’t get lazier than I’m feeling today (I mean, since we were already out, we had to stay for all the celebrations, didn’t we?).

Cue the easiest recipe, ever.

Whole Roasted Cauliflower. Found it on Pinterest, care of Sylvia Fountaine, chef, caterer and food blogger responsible for Feastingathome.com.

SO easy. The most complicated part is the tahini sauce to top it off (Which, btw is well worth the minimal effort). Sylvia makes a black tahini sauce, which is of course, Gorgeous – but if you read the above, I don’t think I need to tell you that was not happening today.

FYI – the regular tahini sauce is fantastic, so we’re doing just fine. The extra (and there’s a lot) will be used on pretty much everything I make for the next week (maybe not desserts). Love it.

The following is the recipe from Feastingathome.com:

Also – hers is far prettier than mine. So much so, that I highly recommend having a look, just to add a little beauty to your day.

In the meantime – to give you an idea of what will happen, here’s how mine came out of the oven:


Sylvia’s Recipe:


- 1 head cauliflower
- 1-2 T olive oil
- generous pinch salt
- cracked pepper
- sprinkle of sumac   (I didn’t have this – and skipped it)
- 1 T chopped Italian parsley  (Same here!)
- Tahini Sauce (see below)
Tahini Sauce

- 1/2 C tahini paste (black or white)
- 1/4 C fresh lemon juice
- 2 T olive oil
- 1-2 T water as needed
- 2-3 cloves garlic- finely minced
- 1 tsp cumin
- 1/2-3/4 tsp kosher salt or ( try smoked salt) -



1. Preheat oven to 425F. Carefully remove leaves of cauliflower and using a pairing knife clean up the sides of the stem. Cut a slice off the bottom of stem – to level it- so cauliflower sits upright. Place on a parchment lined sheet pan or baking dish.

2. Drizzle with 1-2 T olive oil, a generous three finger pinch of kosher salt or smoked salt, and fresh cracked pepper.

3. Cover tightly with foil, sealing the edges well, and place in the oven for 45-50 minutes, or until just tender. Uncover and let brown 15-20 minutes.

4.While cauliflower is roasting, make tahini sauceIn a small bowl, mix all ingredients together using a fork. Set aside.

5. When cauliflower is dark golden and tender, pour tahini sauce over it, sprinkle with sumac and parsley.

To make your own home made sesame paste from scratch, toast 1 C sesame seeds first, 7-10 minutes in a 400F or 425 F oven, careful not to burn- especially the black ones. Toasting them removes some of the bitterness. Grind seeds dry in a blender, coffee grinder or food processor, scraping down sides, until very fine. Add 2 T oil, and then add 1 T at a time until it’s the consistency that you want. I usually will -add 4-5 T of oil ( both sesame and olive oil) . One cup of sesame seeds yields a little over half a cup of sesame paste.

Pumpkin Muffins: Recipe

Okay, I burnt them (hence the clever use of black & white). But they were still insanely delicious. And just a note: I can’t bake. I mean, literally. Friends ask me not to bake desserts for their parties. My point is, Lord knows how amazing these will be once someone who can actually operate an oven (that’s you) takes control.


These are great for a mid-morning snack. Give the packaged bar of choice a break, and just throw one of these in a ziplock as you run out the door. Also great for a quick breakfast – add some almond (or any nut/seed) butter, and you’re set. OR, if you’re going the breakfast route and nut butter is just too messy for your crazy busy life- throw some walnuts in the batter.

The recipe is care of Green Shakes and Giggles who adapted their recipe from Elana’s Pantry. What I’m trying to tell you, is that you’re in good hands.

Final note: I switched honey for the agave and I didn’t have cloves, so I just left them out.  And maybe check them a little early to avoid that whole blackened around the edges thing.

God, yours are going to be so much better than mine.

Recipe (from GS&G):

Almond Flour Pumpkin Muffins
Makes about 8 

1.5 cups almond flour (I use Bob’s Red Mill)
1/4 teaspoon Real Salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Sprinkle of ground cloves
2 tablespoons unsweetened applesauce
1/3 cup agave nectar
2 large organic eggs
1 cup pumpkin (either canned or homemade)Combine dry ingredients in a bowl, then add wet ingredients. Bake for about 42 minutes at 350 degrees. They come out of the wrappers better when they have cooled for a couple of hours.

To the Farmers Market!


It’s almost embarrassing how excited I get for Farmers Market day. Luckily, I’m much too busy trying to decide what this week’s loot will be, to feel as embarrassed as maybe I should.

I’ve learned from experience that I’ve got to go in with a plan, or I’ll soon end up having spent a week’s salary for more veggies than could feed a family of 6 for a week. Not the best approach.. When I can barely carry the bags home – something has gone wrong somewhere.


It’s a process. I’m working on it - and so I’ve taken to making a plan and having a ‘basic’ list before I go – of course leaving some room for a couple of things that I just can’t resist… Saturn Peaches, Lemon Cukes.. If I spot those – don’t think for a second that I’ll be passing them by..

Sooooo – in the interest of having some ideas before heading to the market, and perhaps preparing a list before we go – (my sister is doing a double-take that my keyboard can even type the word ‘list’).
Let’s Share:

How have you creatively (or practically) used the loot from your farmers market or your weekly CSA?

I’ll get us started. Or rather – my friend Amy will:

Amy wrote me last week when she got her weekly CSA (as she does every week, the second she gets her list – she knows about my issues).

The trippy ingredient of the week: Shelled beans. What do to with those?Can’t lie – I wasn’t of much help on this one.

She came up with the following – using only ingredients she got in her farm share plus some chicken to top it off.



Here is my Chopped CSA Salad from last week.

After shelling the beans, I sautéed garlic and onion (both from Bishop’s as well) {Bishop’s is her local farm market and where she gets her CSA}, and then cooked the beans on the stove top until tender – about 20 minutes.

After letting them cool and soften overnight, I added them to a salad where every ingredient except the chicken came from Bishops – radish, grilled corn off the cob, tomatoes and cilantro.

I had just poached the chicken in garlic, onions and chili powder the night before, chilled and shredded it for the salad.

I topped the whole thing with Whole Foods No Oil Tomato Dressing.

It was a great beach eat in this hot weather!

Thanks Amy!


You’re turn to share (please and thank you) – Let’s expand our horizons and savor the summer bounty while we can!

Share in the comments below, or even better yet on my Facebook page where more can enjoy all the goodness.

Share your #Finishline

Ever notice that you can start and finish a run (a walk, bike ride, or anything for that matter) in the exact same place,  but when you come back, and your starting point has now become your finish line – somehow everything now  looks oh-so-much nicer, prettier, sparklier??



Accomplishment will do that for you.

The sunset will now miraculously be 10x more beautiful than it was before. Notice it the next time you finish your workout – whatever it is you might be doing – your trip home from the gym, a walk you’ve been meaning to make the time for, so on and so forth.


Notice how great it looks.

Take a picture of it.

Share your finish line.

Revel in your accomplishment.



I don’t care if you just took the dog for an extra long walk – the point is, you got out there and moved, and things are lookin’ up.



It’s just one more layer of positive to add to that great feeling you get when you get out there and take one more step toward reaching your goals.

And on the days when you’re needing a little extra motivation to get up and out, take a look back at the nice little collection you’ve built, and I’m willing to bet, it’ll be a little easier to get those sneakers on and get out the door.




I’ll be waiting to see them. And once you share one – I’ll be waiting for more.
(A little accountability never hurt anyone, right?)



Instagram the hell out of them, Tweet them, put them on my Facebook page…

Use #finishline and tag @findyourbeet and let us all revel in your success..Don’t forget to tag with @findyourbeet or we won’t see it!

Unless you tell me otherwise, I’ll share your images in the gallery Here – it’s great to look at them all together and see how much we’ve all accomplished!


Weekly Beat – Goodbye to You

Okay, I’m finally back up and running with this one, and I finally figured out the fancy little iTunes links so you can easily download any of the songs you wish.

God knows I could use the little extra kick of motivation today.

This one is an oldie but goody (and especially fun when you’re on a run, and maybe passing someone by). Try it – good way to work in a few sprints

Of course this applies to walking too, but since I’m the slowest walker on the planet – I wouldn’t know that feeling.


Goodbye to You, The Veronicas

Green Smoothies – Chocolate Frappe edition

A bunch of you have been asking me to share some recipes for the green smoothies I’ve been making.

Ask, and you shall receive.

The truth is, I have been starting with a similar base for most of them, and then just switching it up a little each day, based on my mood and what I have handy. BUT, just for you –  I’m going to be better about keeping track, measuring and sharing..

Today is the perfect day to start, because I have to say, this morning’s smoothie is definitely in my top three, and maybe even my favorite one so far.
You’re won’t be shocked about this when you see today’s newly introduced ingredient: Cocoa powder

Yep. it’s true. Basically you’re going to be enjoying a chocolate frappe (or what tastes like one) for breakfast.

So, here we go: I typically start with around a cup of coconut water (it ends up closer to a cup and a half by the time I’m done adding during blending).
You can do some of this as plain water as well – I’ll probably try that next time.

Next – two cups of pretty well-packed fresh (organic if you can) spinach.
Oh-so-pretty and oh-so-good for us.

Aren’t you feeling virtuous already??

One Banana (especially great because I got my butt kicked in a new class this AM, and my muscles will be ‘thanking’ me tomorrow); one tablespoon of chia seeds, keeping us full longer while providing so many other benefits that we’ll chat about later.

A good shake of cinnamon and a 1/2 inch to inch of ginger root.. keeping our blood sugar levels in check and also delivering some anti-inflammatory goodness. And one half teaspoon of vanilla extract.

This is the part that I change up the most: Today I used a half cup of frozen blueberries (again, organic if you can – especially important for berries if you’re going to pick and choose) and a half cup of pineapple.

Finally, 6-7 ice cubes..
Little tip: If you’re in a rush in the morning, do yourself a favor and throw all the frozen stuff in a ziplock the night before and throw in the freezer. Actually, add the ginger root as well..one more thing down.


The whole big beautiful mess:

BlenderThe tablespoon of cocoa was a last minute addition for me today. In fact, I was so taken by my moment of genius that I forgot to put the cover back on the blender and there was a small kitchen incident.

Try not to follow my example.

All good though – I survived, and thankfully so did my green (actually, gorgeously chocolatey brown) shake.

Shake Choc

Couple quick things: I love the coconut water in these shakes – but both my mother and sister preferred the ones I made them with almond milk – so switch things up according to your taste. Also – see those bubbles? Maybe let it sit for a few minutes, give it a few taps to get rid of the air bubbles. They are not as friendly as they look.

Finally – depending on your blender, the spinach and ginger may not blend as readily, I’m thinking that grating the ginger ahead of time wouldn’t hurt, and maybe giving the liquid, the spinach and the ginger a little pre-blend before you add the other ingredients could be helpful. Give it a try and let me know what you think!


1- 1.5 C – Coconut water (almond milk, milk, your liquid of choice)
2 C – Fresh spinach
1 – Banana
1 T – Chia seeds
Couple Good Shakes – Cinnamon (sorry for technical term, I’ll measure this next time)
.5 t – Vanilla extract
.5 C – Frzn blueberries
.5 C – Frzn pineapple chunks
6-7 – Ice cubes

Enjoy! And I’ll keep you posted on future successes (and failures as well).



Vegetable of the Week — Asparagus


Another of my faves this week.. Asparagus. I love it, and I can’t get enough of it.

We can thank the Greeks for introducing the rest of us lucky souls to asparagus. It was cultivated for medicinal reasons and legend has it that it was so revered they offered it up to gods in their rituals. I for one, can’t blame them:

  • It’s one of the most nutritionally well-balanced vegetables out there with one of the widest arrays of nutrients for a healthy diet. 

  • It’s a folate hero. One of the best among vegetables. One serving (just 5 spears) gives you 60% of the daily recommendation. And here’s why we love folate: it’s hugely important for women who are pregnant or in childbearing years, playing a significant role in the prevention of neural tube defects like spina bifida. It also helps prevent cervical cancer and osteoporosis and helps fight heart disease. And if that’s not enough, folate also releases serotonin, meaning – it acts as a mild antidepressant and lifts your mood.
  • It helps to balance blood sugar levels – So important in preventing and battling type 2 diabetes. Also very important for those wanting to lose or maintain their weight.
  • As a diuretic it can help to lower blood pressure and is very cleansing and detoxifying. It can be helpful in preventing kidney stones as well as bladder and urinary tract infections
  • Rich in antioxidants, our little friends that fight the free radicals that cause disease. One of the antioxidants – glutathione, helps your body detox, protects the skin from sun damage, pollution and the effects of aging and also helps prevent against other diseases
  • It’s a prebiotic. It contains a unique carbohydrate, inulin, that doesn’t break down right away in the digestive track. Instead, it travels all the way to the large intestine where it feeds the healthy bacteria that are associated with better nutrient absorption, lower risk of allergy and lower risk of colon cancer. Many traditions have long used asparagus in the treatment of a number of digestive disorders
  • Its phytonutrients have repeatedly been shown to have anti-inflammatory and anti-cancer properties, and their intake has also been associated with improved blood pressure, improved blood sugar regulation, and better control of blood fat levels. LOVE That!


Color Coding
Green asparagus has been found to be more nutritious than the white, and the purple has a bit more sugar, so that variety will be slightly more sweet. Not that we’re going to be very concerned about the extra sugar in the purple variety, I don’t think we have too much to worry about – Here’s the lowdown:

A serving size is approximately 5.3 oz., or 5 spears

  • 20 calories (less than 4 calories per spear)
  • 2 grams fiber
  • No fat or cholesterol
  • Very low in sodium

Peak season runs through the end of June, so get out there – don’t miss your chance!


How to eat:
I have a lazy way that I cook almost all vegetables, and that’s thrown in roasting pan with a little bit of olive oil, salt and pepper. SO delicious. And, actually – is it really lazy if it the results are this good? I think I’ll just call it smart and efficient.

If you’re feeling a bit more ambitious:

Naturally Ella’s Pesto, Millet, Asparagus and Soft Boiled Eggs
If tastes half as good as it looks, we’ve got a win.

Elena’s Pantry Asparagus Basil Salad
This one looks gorgeous, and so easy!

Giada De Laurentiis’ Asparagus wrapped in Prosciutto
A friend of mine made these for a party. She actually wrapped before she cooked the asparagus and then added a bit balsamic vinegar. I think they were the first things gone. Make them. You’ll be the hit of the party!

Article Sources:
Michigan Asparagus Advisory Board

Vegetable of the Week – Shiitake Mushrooms

In celebration of one of my favorite times of the year – the return of the summer Farmers Markets – I’ve decided to kick off a new Vegetable of the Week feature.

I’m going to pick a vegetable at the market each week, and share with you a few of the things that make it so great- what fantastic things it can do for your body and then a couple of recipe ideas for a little inspiration.

Like everything else – this will be a work-in-progress, so bear with me, and of course – suggestions always welcome! So here we go:

Shiitake Line

Shiitake Mushrooms

These are one of my absolute faves. I can’t get enough of these puppies. They’ve been a prized item in Asian medicinal practices for thousands of years. It took us a while, here in the US, but in the past several decades, we’ve finally started to appreciate the Shiitake and all its potential.

What’s in it for you (aside from pure deliciousness)?

Immune System Benefits:
We’re still in the early stages of exploring the health benefits of Shiitake mushrooms in the diet – but some things are clear: our friend Shiitake enhances the immune system, giving it a boost when needed, or even suppressing it when that’s what the body needs.

They’re cancer fighting: Macrophage cells are cells known for identifying and clearing potential cancer cells from the body. To do this, they need to be activated in a particular way. Here’s where shiitake comes in – they help macrophages to achieve the proper activation profile. Good news all around. They are also known to prevent tumor growth in existing cancers.

Cardiovascular benefits:
Simply put, they help lower cholesterol. And when your cholesterol levels are in check, you’re are at a lower risk for atherosclerosis, heart attack, stroke and other cardiovascular problems.

Recent studies also show their ability to help protect us against cardiovascular diseases including atherosclerosis (clogged arteries) by helping to protect our blood vessels.

They’re rich in antioxidants: We all know these are good for us – and here’s why: Chronic oxidative stress in our cardiovascular system (oxygen-based damage to our blood vessels) is a major player in the development of atherosclerosis and other blood vessel problems. One of the best ways to reduce risk of this oxidative stress is a diet rich in antioxidants. Shiitake mushrooms are a very good source of three of these antioxidant minerals: manganese, selenium, and zinc.

Yes. Yes. And yes, please.


The list goes on:

They can help prevent thrombosis. They’re rich in iron which is critical to good health and improving circulation of oxygen in the blood. They fight anemia, boost energy levels and delay the onset of fatigue.

Low in calories and rich in dietary fiber = great news if you’re trying to watch your weight. Have I mentioned that they’re delicious? I see nothing but wins here.

Shiitake Mushrooms may not be for you if:
You suffer from uric acid related health problems such as gout or kidney stones. Because shiitake mushrooms contain purines, which can be broken down to form uric acid, excessive intake of these, or other purine containing foods, can lead to problems. You might want to limit or avoid these foods.

Shiitake Bowl

So what to do with these pretty little things?
I’m going to be honest, I’m happy sautéing in a little olive oil or broth with some other favorite vegetables.. bok choy? Heaven. I’ll have that with or without some quinoa, some brown rice, or maybe some brown rice pasta. But if you’re feeling a bit more ambitious – a couple of recipes that look pretty amazing:

Cooking Light’s Poached Cod with Shiitakes
Real Simple’s Gingery Sautéed Watercress and Shiitakes
Sprouted Kitchen’s Asian Tacos

Article Sources:

Newest Breakfast Obsession…

So I’m 4 days in on an elimination diet (more on that later). And while the food part truly isn’t as bad as I expected, (the coffee and wine part is 20x worse – and I expected that to be bad) I’ve found that breakfast is requiring a little more creativity than the rest of the day.

Happily, sometimes my habit of just throwing a bunch of things into a bowl actually works. This, is one of those times.

Enter: My newest breakfast obsession. Can’t even say what you’d call it. Are porridges cold?
If so, that’s it.

Anyway.. the important stuff:

Gluten free, dairy free, sugar free


Disclaimer: I’m typically awful at keeping track of what I’m doing as I’m doing it, but in the interest of sharing – I vow to become better at this. Have to put it out there though – expect a learning curve.

- 1/8 Cup chia seeds (maybe just a smidge more than this)
- 1/4 Cup coconut water (this is just what I had, use what you use – I’ll be back to almond milk tomorrow)
- Sprinkle of Nutmeg
- 1/2 Tsp Cinnamon
- 2 TBS Goji berries (obv. optional, but I had them, wanted them, and they’re fantastic for you)

– STIR and then fridge for say 10-15 min to let the chia do its thing)

Now for the toppings. Go nuts, but I went for:
- Blueberries
- Sliced banana
- Sliced almonds

Heaven.. Give it a whirl and let me know what you think!

Weekly Beat – Perfect Gentleman

There are a few fall-backs I know I can rely on for a little juice when the motivation is just not coming from within to peel myself out of bed at 5AM, or just get myself to the gym after a full-day’s work:

A new outfit, new sneakers or one of my favorites: an amazing new playlist. Perhaps I’m easily swayed, but these things work.

Although I’d love to be able to buy you each a shiny new outfit – I think it’s best I stick to the new playlist for now, in the form of a new song each week (a whole new playlist each week would have me fired for neglect from my day-job).

So, one new song per week. And you can look at it this way: in just two months, you have a shiny new playlist. And you barely have time to get sick of that before the next one is ready.

Pretty sweet deal, I think. So here we go – the weekly beat. First installment:

Perfect Gentleman; Wyclef Jean


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