tag:blogger.com,1999:blog-89538734500441430322017-11-08T05:17:11.755-08:00Sprinkles & SaturdaysJulia Papaneknoreply@blogger.comBlogger71125tag:blogger.com,1999:blog-8953873450044143032.post-62158821684284946812017-04-13T08:56:00.003-07:002017-05-07T20:12:35.363-07:00tofu scramble breakfast tacos<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-H9jmA8ZDB4Q/WOuhRoDUEEI/AAAAAAAABaw/6H6Xi2cesyMnza8F5vpEbCObkU_-3FMjACEw/s1600/IMG_6884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-H9jmA8ZDB4Q/WOuhRoDUEEI/AAAAAAAABaw/6H6Xi2cesyMnza8F5vpEbCObkU_-3FMjACEw/s1600/IMG_6884.jpg" /></a></div><br />So. Here's the thing. Breakfast is the worst meal of the day.<br /><br />I know I'm in the minority with that opinion, but hear me out. For some reason, somewhere, a long time ago, someone decided that half of all foods deemed breakfast appropriate should be sweet. Maybe it was because sugar provides an instant, all be it short lived and artificial, burst of energy that people are craving in the morning. Call me crazy, but I find stuffing yourself with a mountain of pancakes filled with chocolate chips, drizzled with maple syrup, and then dusted with powdered sugar to be one of the least likely ways to ensure a good day ahead.<br /><br />On the flip side (no pun intended), we've got the other section of the breakfast menu that's heavy on the eggs, bacon, and sausage. And I mean heaaaavy. So if you're not completely into desserts masquerading as breakfast or starting the day already feeling weighed down, you can feel a little stuck.<br /><br />On weekdays, my typical go-to AM meal is avocado toast. It's easy, simple, filling, healthy, and delicious. However, on weekends I'm craving something that feels a little more special, is plant-based friendly, and won't send me into sugar shock before I've even gotten it together enough to change out of my pajamas. Like all other recipes I share here, it's also got to be easy and it's got to taste damn good.<br /><br />Enter Tofu Scramble Breakfast Tacos.<br /><br />Extra firm, high-protein tofu gets crumbled up and sauteed with a combo of spices and tomatoes before it's piled into crisp corn tortillas and topped with rich chunks of avo (all breakfasts need avo, amiright?), fire-roasted tomato salsa, and fresh cilantro. Guys. Are you hungry yet?<br /><br />I personally feel that the best way to approach breakfast, the most inferior meal of the day, is to treat it like lunch (aka the best meal of the day), while still giving it a breakfasty spin so your internal clock can chill. That's why these tacos are the perfect answer.<br /><br />It's also part of my personal philosophy that pretty much anything tastes good between a taco shell. And when you take something that's already good enough to eat solo and then put it in a taco? Mind. Blown. That's what's going on here. If you're going low carb, this tofu scramble is an insanely good breakfast on its own. But if you're going for, it's Saturday morning and I've got some Bravo to catch up on on the couch in my PJs before heading out to meet my friends for what's obviously going to be the best weekend ever, then pour yourself a mimosa to go along with your tacos and enjoy your easy, delicious breakfast that's chock full of weekend fuel.<br /><br /><b>Ingredients (serves 3-6):</b><br />- 1 tablespoon olive oil<br />- 1 12oz container of extra firm tofu, drained*<br />- 3 plum tomatoes, diced<br />- 1/2 teaspoon garlic powder<br />- 1/2 teaspoon onion powder<br />- 1/4 teaspoon chili powder<br />- 1/4 teaspoon curry powder<br />- 6 corn tortillas<br />- 1/4 cup fire roasted tomato salsa (I get mine from TJ's)<br />- 2 small avocados, sliced<br />- Fresh cilantro<br />- 1 lime<br /><b><br /></b><b>Instructions:</b><br />1. Drizzle olive oil into sautee pan before crumbling tofu in with your hands. Mix in tomatoes, spices, salt, and pepper. Cook over medium high heat, stirring occasionally for about 7 minutes until slightly browned.<br />2. Meanwhile, toast tortillas in a dry small pan over medium heat until crisp and slightly browned on each side.<br />3. To assemble tacos, add tofu scramble, salsa, and avocado to each taco shell. Top with cilantro and a squeeze of lime juice. Serve immediately.<br /><br />* I used Trader Joe's extra firm high protein tofu, which isn't packed in water. No problem if you are using extra firm tofu that is packed in water, just know that you will need to cook it for about 10-15 minutes instead of 7 and the end result may not appear as brown as it does in these photos. That being said, I make it this way all the time and it's absolutely delicious!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-OMzPxILHsMo/WOuhRTr5OyI/AAAAAAAABbA/6cE6O2Z2AcgzOu7Yfh_jozQKaDbjdj89QCEw/s1600/IMG_6870.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-OMzPxILHsMo/WOuhRTr5OyI/AAAAAAAABbA/6cE6O2Z2AcgzOu7Yfh_jozQKaDbjdj89QCEw/s1600/IMG_6870.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-ra5BLtyOdgQ/WOuhRkN5GKI/AAAAAAAABas/99sp3qbaPcQQyJH47S1B6LVM3UmkKdRdwCEw/s1600/IMG_6883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-ra5BLtyOdgQ/WOuhRkN5GKI/AAAAAAAABas/99sp3qbaPcQQyJH47S1B6LVM3UmkKdRdwCEw/s1600/IMG_6883.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-xuEZHNPdGhA/WOuhSRGM60I/AAAAAAAABa8/mRu5EYyj0GAnz9K7sNGetOV_c33rtuNSQCEw/s1600/IMG_6893.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-xuEZHNPdGhA/WOuhSRGM60I/AAAAAAAABa8/mRu5EYyj0GAnz9K7sNGetOV_c33rtuNSQCEw/s1600/IMG_6893.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-SuJPBMdKuPk/WOujWCYeINI/AAAAAAAABbI/kcBtmEbqJ58GAKCBOfirQ9D7Wfoo-u8JgCLcB/s1600/IMG_6907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-SuJPBMdKuPk/WOujWCYeINI/AAAAAAAABbI/kcBtmEbqJ58GAKCBOfirQ9D7Wfoo-u8JgCLcB/s1600/IMG_6907.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com6tag:blogger.com,1999:blog-8953873450044143032.post-23275888724482515402017-03-22T16:57:00.002-07:002017-03-22T17:19:54.534-07:00turkish breakfast spread<div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-5VYpIzw4Zzg/WM8ieopweiI/AAAAAAAABZQ/B7KlfUfYZrUr2Fw_TOHkzYQRdyUiAaYMgCLcB/s1600/IMG_6845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-5VYpIzw4Zzg/WM8ieopweiI/AAAAAAAABZQ/B7KlfUfYZrUr2Fw_TOHkzYQRdyUiAaYMgCLcB/s1600/IMG_6845.jpg" /></a></div><br />Whenever it starts getting warmer in San Francisco and the typical fog rolls out, I get a bit nostalgic for summer trips I've taken and have the itch to start planning another adventure. Its been an extremely wet winter this year in the city where its rained non-stop for weeks at a time. This past weekend it was 75 degrees and sunny, and was the first true sign that spring is on its way. Right on cue, I started daydreaming about the trip I took to the Turkish coast with my sister and brother-in-law two summers ago that I first talked about <a href="http://www.sprinklesandsaturdays.com/2016/01/cirali-soy-sauce-noodles.html" target="_blank">here</a> and <a href="http://www.sprinklesandsaturdays.com/2015/12/zuchinni-noodles-with-oil-free-roasted.html" target="_blank">here</a>&nbsp;in two of my favorite posts/recipes yet.<br /><br />My brother-in-law is a veteran trip planner and always does an amazing job at finding beautiful hotels in prime locations for affordable prices. One of his non-negotiables when looking for a place to stay is free breakfast. Having accompanied them on several different trips, I've tried my fair share of complimentary breakfasts, and can confidently say that the spreads we had in Turkey are something special.<br /><br /><a href="https://www.tripadvisor.com/Hotel_Review-g311312-d4106292-Reviews-Dionysos_Lodge-Cirali_Turkish_Mediterranean_Coast.html" target="_blank">Dionysis Lodge</a>*, on&nbsp;the beach in Cirali, in particular had my favorite breakfast, and it's the one I've chosen to replicate here. Some of what they brought out surprised me at first, since it wasn't what you'd typically think of as breakfast. An average breakfast we'd eat at our little&nbsp;<a href="https://www.instagram.com/p/5RD6B1hxiW/?taken-by=sprinklesandsaturdays" target="_blank">nook</a>&nbsp;consisted of a variety of fresh fruits, veggies, and spreads. My favorites were the cherry tomatoes, cucumber, oranges, olives, tahini, honey, and of course the big basket of bread.<br /><br />At home, when you think of breakfast it's usually just one big bowl or plate with something like an omelet, stack of pancakes, or cereal. The breakfasts we had in Turkey were a mix of a bunch of little things you picked and chose from. At first glance, these items might seem a bit random and overly simple, but I found it so fun to grab a bit of everything and mix and match on my plate. My favorite combos are:<br /><br />- Cucumber + tahini<br />- Tahini&nbsp;+ honey&nbsp;+ bread<br />- Cherry tomatoes + bread + drizzle of olive oil<br /><br />The olives provide just the right amount of healthy, filling fats for the morning, and the oranges lend to a sweet finish. All in all, this seemingly random assortment hit all the breakfast marks for me.<br /><br />Since it's so ridiculously easy to throw together at home, I wanted to share this spread with you all as a fun way to shake up your DIY weekend brunches. I find that every time I make it, I'm transported back to the casual beachy vibes of the Turkish coast, and get even more excited that summer's on its way.<br /><br /><b>Ingredients:</b><br />- Multigrain bread, sliced<br />- Cherry tomatoes, halved<br />- Cucumbers, sliced<br />- Oranges, sliced<br />- Mixed olives<br />- Tahini<br />- Honey<br /><br />*If anyone is interested in planning a trip to Turkey and looking for recommendations, this place is amazing! An average of $40 a night and just a couple blocks from <a href="https://www.instagram.com/p/5HC85thxtB/?taken-by=sprinklesandsaturdays" target="_blank">the</a>. <a href="https://www.instagram.com/p/5FEfdbhxt3/?taken-by=sprinklesandsaturdays" target="_blank">most</a>. <a href="https://www.instagram.com/p/5WGEtqhxnu/?taken-by=sprinklesandsaturdays" target="_blank">incredible</a>. <a href="https://www.instagram.com/p/5RLhmmhxsI/?taken-by=sprinklesandsaturdays" target="_blank">beach</a>. <a href="https://www.instagram.com/p/5MZbLiBxjk/?taken-by=sprinklesandsaturdays" target="_blank">ever</a>.<br /><br /><br /><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com2tag:blogger.com,1999:blog-8953873450044143032.post-41506692619359790632017-02-28T21:01:00.000-08:002017-02-28T21:34:08.039-08:00veggie sushi bowlDoes this really count as a recipe?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-zZTUaXiYH74/WLZNvD44nhI/AAAAAAAABWI/raaoJRfq3LU_Rhe2iuoXES4ZHWN_Cn-ZACEw/s1600/IMG_6755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-zZTUaXiYH74/WLZNvD44nhI/AAAAAAAABWI/raaoJRfq3LU_Rhe2iuoXES4ZHWN_Cn-ZACEw/s1600/IMG_6755.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div><strike>Every so often</strike>&nbsp;All the time I share recipes on S&amp;S that are so simple and easy, I have to ask myself that question.</div><div><br />From the start, I wanted the food I share here to be both delicious and attainable. We all have our favorite blogs and cookbooks that share mouthwatering images of restaurant worthy food that we'd undoubtedly love to eat but are way too intimidated to attempt. I have several of these types of blogs bookmarked for purely food porn purposes and can count the number of times I've actually made one of their recipes on one hand.&nbsp;</div><div><br /></div><div>However, my intention with S&amp;S was always to provide practical plant-based recipes that are so approachable, you could come across one while browsing the Internet at work, and go home and make it that night. Weekdays aren't for pulling out your tablespoons and measuring cups, they're for throwing a bunch of things in a bowl, mixing it together, and creating something delicious. This sushi bowl is more of a "real life recipe" than a capital Recipe because it contains no measurements and an ingredient list that can almost entirely be swapped out for other favorite foods.<br /><br />So why the bowl and not the traditional sushi preparation? Whenever I see sushi recipes I can't help but think of that scene in the Sex and the City movie where Samantha spends all day making hand-made sushi for Smith for Valentine's Day only to have him come home late and ruin the surprise and all her hard work. Making your own sushi is basically the definition of intimidating, time consuming, and unnecessary. It's better left for the professional chefs at restaurants in my opinion.<br /><br />So let's just take all the best flavors and ingredients in veggie sushi, throw them into a bowl, top with soy sauce and call it a day? I've never been too big of a seaweed fan so this preparation is kind of a win-win for me, but if you do like seaweed feel free to throw some sheets on your bowl as well for the full effect.<br /><br /><b>Ingredients:</b><br />- Brown, white, or sushi rice<br />- Edamame, shelled<br />- Cucumber<br />- Carrot<br />- Radish<br />- Avocado<br />- Micro greens<br />- Black Sesame Seeds<br />- Soy sauce<br /><br /><b>Instructions:&nbsp;</b><br />Cook rice according to package instructions and add to bowl with remaining ingredients. Drizzle with soy sauce and enjoy!<br /><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-7ldhMtVX3pM/WLZNvlvfBUI/AAAAAAAABWE/LnVg9mcWYuYsLvfaRgUDi2samPNlwb7kwCEw/s1600/IMG_6761.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-7ldhMtVX3pM/WLZNvlvfBUI/AAAAAAAABWE/LnVg9mcWYuYsLvfaRgUDi2samPNlwb7kwCEw/s1600/IMG_6761.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-5ZiyjMqxm64/WLZNv499HKI/AAAAAAAABWA/kUcj-rOgmc8y7nB9BaK3xxSDMN9DxqMngCEw/s1600/IMG_6766.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-5ZiyjMqxm64/WLZNv499HKI/AAAAAAAABWA/kUcj-rOgmc8y7nB9BaK3xxSDMN9DxqMngCEw/s1600/IMG_6766.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5GMdgjl6Lag/WLZNvLD820I/AAAAAAAABV8/gwLpSFIfnNApb-w9x4WIbLBYi-zelDwFACEw/s1600/IMG_6744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-5GMdgjl6Lag/WLZNvLD820I/AAAAAAAABV8/gwLpSFIfnNApb-w9x4WIbLBYi-zelDwFACEw/s1600/IMG_6744.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><br /></div>Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com0tag:blogger.com,1999:blog-8953873450044143032.post-35972238669578408052017-01-19T17:16:00.000-08:002017-01-19T17:17:10.542-08:00cream of cashew broccoli soupOh, January.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-xzY2elcmZQ4/WIFi77Y1D8I/AAAAAAAABUQ/5BNdr7VlE3AP-ypdlzryS7WM516Pz-U8gCLcB/s1600/IMG_6713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-xzY2elcmZQ4/WIFi77Y1D8I/AAAAAAAABUQ/5BNdr7VlE3AP-ypdlzryS7WM516Pz-U8gCLcB/s1600/IMG_6713.jpg" /></a></div><br />Let's just come out and say it, not the greatest month. Maybe you indulged and then over indulged and then somehow managed to wear nothing but plaid flannel sweatpants and the occasional sequined shift dress until January 1st rolled around and you realized none of your non-holiday clothes were fitting quite like they used to.<br /><br />Or maybe you avoided the sugar cookies and opted out of the boozy hot chocolate but watched the Santa Clause one too many times, got confused and thought that you fell off the roof, became the big guy, and made it your personal obligation to buy every person on your Christmas list the most insane present they've ever received. Happy relatives, not so abundant bank account.<br /><br />So now its January, and whatever your holiday vice may of have been, you're not feeling so hot. Top that off with the whole "New Year, New You" sentiment that's floating around and it can be enough to make you want to crawl back under the covers and pretend 2017 never happened.<br /><br />If this sounds even remotely relevant to you, you need this Cream of Cashew Broccoli Soup in your life like yesterday. Six ingredients is all you need for this soup, and really you for sure already have garlic powder in your pantry so it's more like five. Easy box checked. And healthy? Hells yeah. This is a full on detox soup backed by the green power of broccoli and spinach, while the cashews maintain staying power and promote fullness. And last but not least, completely affordable. The only ingredient remotely expensive is the cashews, but considering you're getting four full servings out of this soup, they seem like a more reasonable purchase than that third pair of Hunter rain boots you picked up this season because they were army green and the pair already sitting in your closet was more of a forest green.<br /><br />So do yourself a favor and take the guesswork out of what's for dinner tonight with a recipe that's entirely guilt-free, and remind yourself there are less than two weeks until the most depressing month of the year is over.<br /><br /><b>Ingredients (Serves 4):</b><br />- 1 cup cashews<br />- 4 cups broccoli florets<br />- 3 large handfuls spinach<br />- 1/4 teaspoon garlic powder<br />- Juice of 2 lemons<br />- 2 cups vegetable broth<br />- Cilantro for garnish (optional)<br /><b><br /></b><b>Instructions:</b><br />1. Put cashews in a bowl and cover with water. Let soak for at least one hour (up to overnight), then drain.<br />2. Steam broccoli before adding it to a blender with all remaining ingredients, plus salt and pepper to taste. Whiz until smooth and transfer to a pot to heat on the stove before serving. Garnish with cilantro if desired, serve immediately.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-xL-Llqz9R5M/WIFi7350mLI/AAAAAAAABUM/sPnusLu5vaoig7xlqgZ5u111WsdNGIYhgCEw/s1600/IMG_6725%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-xL-Llqz9R5M/WIFi7350mLI/AAAAAAAABUM/sPnusLu5vaoig7xlqgZ5u111WsdNGIYhgCEw/s1600/IMG_6725%2B%25281%2529.jpg" /></a></div><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com1tag:blogger.com,1999:blog-8953873450044143032.post-53269748026407439862016-11-16T22:36:00.003-08:002016-11-16T22:36:47.918-08:00roasted autumn veggies & quinoaThis bowl is everything I want to eat on a chilly fall night.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Jp_odT78Pfc/WC1Pn4uvvrI/AAAAAAAABR8/cyn4RivLzxotT2hUwkWbX9s0eM9edD-vwCLcB/s1600/IMG_6692.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-Jp_odT78Pfc/WC1Pn4uvvrI/AAAAAAAABR8/cyn4RivLzxotT2hUwkWbX9s0eM9edD-vwCLcB/s1600/IMG_6692.jpg" /></a></div><br /><br />Crisp brussels sprouts and broccoli get tossed with juicy cherry tomatoes and a touch of olive oil before roasting in the oven until caramely perfection. Then the veggies are folded into a big pot of steaming, multicolored quinoa and topped with toasted almonds and fresh basil.<br /><br />The whole dish is ridiculously easy to throw together and has very little active time, but you can see it's sure to impress, making it the perfect friendsgiving side dish OR just a side dish for you to enjoy with dinner tonight. And if you're feeling a bit lazy, as I am about 98.9% of the time, it works perfectly as your main dish or paired with a super simple salad of just greens and olive oil.<br /><br />Earlier this year, I met a friend in Palm Springs for a long weekend getaway where we secured an Air B&amp;B so we'd have a kitchen at our disposal. We forced ourselves to make a quick grocery trip on our first day before heading out to the pool but only managed to grab a few essentials.<br /><br />Back at the house rummaging around the fridge to put together lunch, my friend grabbed some arugula and sprinkled it with just salt, pepper, and a drizzle of olive oil. As I was eyeing her, I thought that must be the most boring salad ever created...but I couldn't have been more wrong.<br /><br />The simple ingredients really brought out the bright, pepperiness of the arugula and its since become one of my most favorite salads to enjoy along any main dish, like this roasted veg quinoa, which is also beautiful in its simplicity.<br /><br />It's funny how sometimes the simplest dishes are the most delicious, but you would have never even THOUGHT to make it until someone mentions it. What it really comes down to is editing, and making sure each ingredient serves a purpose instead of just adding unnecessary complexity, which is actually way harder than it sounds; but when you strike the right balance it's culinary magic.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FOsIFfp-M7U/WC1PnwGEejI/AAAAAAAABR4/Ge_E8UV6etQHWEoWXfd-fXx9_Vlb3eWaACEw/s1600/IMG_6687.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-FOsIFfp-M7U/WC1PnwGEejI/AAAAAAAABR4/Ge_E8UV6etQHWEoWXfd-fXx9_Vlb3eWaACEw/s1600/IMG_6687.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eBLvIKfunzg/WC1Pn85gJxI/AAAAAAAABR0/IT7U8G3GYFMYrUaxOg4Syh9H0VioLe4LwCEw/s1600/IMG_6691.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-eBLvIKfunzg/WC1Pn85gJxI/AAAAAAAABR0/IT7U8G3GYFMYrUaxOg4Syh9H0VioLe4LwCEw/s1600/IMG_6691.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-xaVZrwDuuGc/WC1PoNrKUBI/AAAAAAAABSA/rhSoLxdHxfIMV8vIs90QtvD0KJdI_DxkwCEw/s1600/IMG_6698.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-xaVZrwDuuGc/WC1PoNrKUBI/AAAAAAAABSA/rhSoLxdHxfIMV8vIs90QtvD0KJdI_DxkwCEw/s1600/IMG_6698.jpg" /></a></div><br /><b><br /></b><b>Ingredients (Serves 4):</b><br />- 1 cup multicolored quinoa<br />- 2 cups brussels sprouts, quartered<br />- 2 cups broccoli florets<br />- 2 cups cherry tomatoes, halved<br />- 3 tablespoons olive oil<br />- 1/2 teaspoon garlic powder<br />- 1/2 cup toasted almonds, roughly chopped<br />- 1/2 cup basil, julienned<br /><br /><b>Instructions:</b><br />1. Preheat oven to 425 degrees. Cook quinoa according to packaged instructions. Meanwhile, toss veggies with olive oil on a large baking sheet and sprinkle with garlic powder, salt, and pepper. Roast for 25-30 minutes.<br /><br />2. Add quinoa and veggies to a serving bowl and stir to combine before topping with almonds and basil. Transfer to bowls and serve immediately.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-SgDzHqwdpio/WC1PoYzrdTI/AAAAAAAABSE/y8CCRW0AYLAIg6rhKBIv7G_a4FBjnlqKQCEw/s1600/IMG_6704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-SgDzHqwdpio/WC1PoYzrdTI/AAAAAAAABSE/y8CCRW0AYLAIg6rhKBIv7G_a4FBjnlqKQCEw/s1600/IMG_6704.jpg" /></a></div><br /><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com2tag:blogger.com,1999:blog-8953873450044143032.post-67150211632648394892016-09-29T07:37:00.000-07:002016-11-09T15:16:45.384-08:00pumpkin spice smoothieBecause fall.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-AA7Eih2QpmM/V-0m4iVQt4I/AAAAAAAABM0/oYewVZbb2yo0tyipiJw-qlv8tMkA5YfbACLcB/s1600/IMG_6662.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-AA7Eih2QpmM/V-0m4iVQt4I/AAAAAAAABM0/oYewVZbb2yo0tyipiJw-qlv8tMkA5YfbACLcB/s1600/IMG_6662.jpg" /></a></div><br />I feel like I've been waiting forever to post this one! Now that it's officially fall I will officially admit to being a bit basic (okay a lot basic) and completely excited about all the pumpkin items this season brings around.<br /><br />I've never been big on coffee. Aside from a brief stint in high school when drinking a latte seemed like the coolest thing in the world, there's something about the taste that just doesn't appeal to me.<br /><br />So instead of a pumpkin spice latte, I took the flavors and transformed them into a pumpkin spice smoothie. While not only delicious, drinking it also gives you the added benefit of being a little less basic than your friends who are running off to Starbucks the second their seasonal cups appear.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><b>Ingredients (serves 1):</b><br />- 1/2 cup pumpkin puree (make sure to get pure pumpkin and not pumpkin pie mix)<br />- 1 frozen banana (if using fresh just add some ice cubes to make it cold)<br />- 1 teaspoon vanilla<br />- 1/4 teaspoon pumpkin pie spice<br />- 1/2 cup coconut milk<br />- Coconut whipped cream (scroll to the bottom <a href="http://www.sprinklesandsaturdays.com/2016/09/early-fall-berry-parfait-with-salted.html" target="_blank">here</a> for the recipe)<br />- Sprinkle of brown sugar for garnish (optional)<br /><b><br /></b><b>Instructions:</b><br />1. Add pumpkin through coconut milk to a blender and whiz until smooth. Top with coconut whipped cream and brown sugar.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-a8PzlZxWexo/V-0m-Uwsn4I/AAAAAAAABM4/hFlgT2OporcFyokwjUdRV2_HlB5aUMz7ACEw/s1600/IMG_6668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-a8PzlZxWexo/V-0m-Uwsn4I/AAAAAAAABM4/hFlgT2OporcFyokwjUdRV2_HlB5aUMz7ACEw/s1600/IMG_6668.jpg" /></a></div><br /><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com26tag:blogger.com,1999:blog-8953873450044143032.post-38511306286648254242016-09-27T21:21:00.000-07:002016-09-26T21:21:51.593-07:00wicked cool nuts X sprinkles & saturdaysIt's no secret I'm a fan of snacking.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-pAcLgRZKH04/V-nydj0CJ0I/AAAAAAAABMc/FKkGtal6KrAApYKm8wuqu_4oDtmEZQPqQCLcB/s1600/IMG_6670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-pAcLgRZKH04/V-nydj0CJ0I/AAAAAAAABMc/FKkGtal6KrAApYKm8wuqu_4oDtmEZQPqQCLcB/s1600/IMG_6670.jpg" /></a></div><br />Just check out <a href="http://www.sprinklesandsaturdays.com/2016/08/sesame-sriracha-cashews.html" target="_blank">here</a>, <a href="http://www.sprinklesandsaturdays.com/2016/01/chili-chickpea-honey-almond-and-popcorn.html" target="_blank">here</a>, and <a href="http://www.sprinklesandsaturdays.com/2016/08/lemon-edamame-crisps.html" target="_blank">here</a> if you don't believe me. So when <a href="http://wickedcoolnuts.com/" target="_blank">Wicked Cool Nuts</a> approached me to try some of their treats I was completely on board. Although they carry the ever popular kale chip (maple pepper kale chip to be exact), it was their tomato chips that I couldn't wait to get my hands on.<br /><br />Whether it be in soups, salads, pastas, or sandwiches tomatoes are one of my all time favorite foods to eat and cook with. They're extremely versatile and bring such a bright, fresh taste to every meal, so I was curious what they would taste like dehydrated as chips.<br /><br />LA times recently wrote an <a href="http://www.latimes.com/food/la-fo-dehydrator-chefs-20160810-snap-story.html" target="_blank">article</a> about the trend of dehydrating treats among chefs in their restaurants. The decidedly unsexy dehydrator is becoming a kitchen counter staple right next to the coveted Vitamix blender and Magimix food processor, and after trying these Pesto Tomato chips from Wicked Cool Nuts I couldn't be a bigger proponent of the new trend.<br /><br />These thin, delicate tomato slices were covered in just the right amount of pesto that was reminiscent of an Italian pasta dish or slice of bruschetta, while still being a light and healthy snack.<br /><br />The best part about all the treats I tried from Wicked Cool Nuts was that they tasted completely homemade with high quality ingredients. It seriously was like they were just dropped off by a friend or family member (who really knows their way around the kitchen).<br /><br />Move over kale chips, tomato chips are here.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-cMHi-xpjyLI/V-nyjyJN9ZI/AAAAAAAABMg/VzKNMQH5DUA2vQ8fmGlGr_pr2fXfIW00ACLcB/s1600/IMG_6679.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-cMHi-xpjyLI/V-nyjyJN9ZI/AAAAAAAABMg/VzKNMQH5DUA2vQ8fmGlGr_pr2fXfIW00ACLcB/s1600/IMG_6679.jpg" /></a></div><br /><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com4tag:blogger.com,1999:blog-8953873450044143032.post-78192675278825047542016-09-22T16:44:00.000-07:002016-09-21T16:46:22.808-07:00black rice bowl with roasted veggies & coconut basil creamThere's something about this season that just makes me crave big bowls of nurturing grains.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jF8ZwVqpodk/V-MaXKGQhDI/AAAAAAAABME/PRs83-yMfHgTUZZRNHL-d-dTWxXf4-NUgCLcB/s1600/IMG_6569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-jF8ZwVqpodk/V-MaXKGQhDI/AAAAAAAABME/PRs83-yMfHgTUZZRNHL-d-dTWxXf4-NUgCLcB/s1600/IMG_6569.jpg" /></a></div><br />I'm loving quinoa, barley, farro, and especially rice right now. The black rice in this bowl is layered with nutritional yeast roasted kale and broccoli and then drizzled with a super simple coconut and basil cream sauce.<br /><br />I first posted a recipe for nutritional yeast roasted broccoli as a side dish last winter and it was such a huge success among you all that I've been thinking of ways to incorporate it into a main. Nutritional yeast is a great way to get a cheesy flavor while still using a completely plant-based product. Kale also roasts amazingly with the same technique and comes out with a delicious cheesy crust.<br /><br />The textures of the crispy veggies and al dente rice are brought together at the end by the creamy coconut and basil sauce that is made with just two ingredients and sliced avocado. The result is a new favorite dish for the season.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-U10n2Eu9Z3E/V-MaWFiUdtI/AAAAAAAABLs/3d-Aed58FKAC8Lih2ESXWbI7cI6TocEOwCEw/s1600/IMG_6530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-U10n2Eu9Z3E/V-MaWFiUdtI/AAAAAAAABLs/3d-Aed58FKAC8Lih2ESXWbI7cI6TocEOwCEw/s1600/IMG_6530.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-MJvzRXy6Yzk/V-MaWKLNPFI/AAAAAAAABL0/ecpn1D7m0LocUhihICjt0e9hG_SPWI8PwCEw/s1600/IMG_6535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-MJvzRXy6Yzk/V-MaWKLNPFI/AAAAAAAABL0/ecpn1D7m0LocUhihICjt0e9hG_SPWI8PwCEw/s1600/IMG_6535.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-p6FnmY8Wgoc/V-MaWC-uukI/AAAAAAAABLw/PPhQCC35SucNAdkE8CD2aYz0nF339U0PgCEw/s1600/IMG_6541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-p6FnmY8Wgoc/V-MaWC-uukI/AAAAAAAABLw/PPhQCC35SucNAdkE8CD2aYz0nF339U0PgCEw/s1600/IMG_6541.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2TM1fZduRfc/V-MaWvp8fRI/AAAAAAAABL4/1G6X5-wp4bY9DX1mUR4daDWfEU_79qSNACEw/s1600/IMG_6549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-2TM1fZduRfc/V-MaWvp8fRI/AAAAAAAABL4/1G6X5-wp4bY9DX1mUR4daDWfEU_79qSNACEw/s1600/IMG_6549.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-jKVMbVtsh0w/V-MaWifvSvI/AAAAAAAABL8/zL1Fr-1NU40w3v5a9B_JjXres9Y5cTGKQCEw/s1600/IMG_6558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-jKVMbVtsh0w/V-MaWifvSvI/AAAAAAAABL8/zL1Fr-1NU40w3v5a9B_JjXres9Y5cTGKQCEw/s1600/IMG_6558.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-bgPODGYIYlU/V-MaWxSa73I/AAAAAAAABMA/2gyUz0V_vbUFZ5WMaIHLrRAdSwTtos6UwCEw/s1600/IMG_6563.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-bgPODGYIYlU/V-MaWxSa73I/AAAAAAAABMA/2gyUz0V_vbUFZ5WMaIHLrRAdSwTtos6UwCEw/s1600/IMG_6563.jpg" /></a></div><br /><b>Ingredients (serves 3-4):&nbsp;</b><br />- 1 cup black or wild rice<br />- 12 oz broccoli florets (or 1 full TJ's bag)<br />- 3 large handfuls kale (or about half a bunch), steams and spines removed<br />- 2 1/2 tablespoons olive oil, divided<br />- 2 tablespoons nutritional yeast, divided<br />- 1/4 teaspoon garlic powder<br />- 3/4 cup full fat coconut milk<br />- 1 handful basil<br />- 1 avocado<br /><br /><b>Instructions:</b><br />1. Cook rice according to packaged instructions.<br /><br />2. While rice is cooking, preheat oven to 425 degrees. Add broccoli to one half of a large baking sheet and kale to the other half. Drizzle both with 1 1/2 tablespoons olive oil. Massage the oil into the kale a bit with your hands before sprinkling both veggies with 1 tablespoon nutritional yeast. Stir veggies around a bit so they get an even coating before drizzling on remaining tablespoon olive oil and sprinkling on remaining tablespoon nutritional yeast. Finish with salt, pepper, and garlic powder. Bake for about 15-20 minutes until crispy, checking on it midway to see if the kale side needs to be stirred, do not stir the broccoli side midway.<br /><br />3. While the veggies are roasting, prepare your sauce by adding the coconut milk, basil, salt, and pepper to a blender and whizzing until smooth.<br /><br />4. Divide rice between bowls, then top with veggies, a drizzle of sauce, and sliced avocado.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-fqBGIGaQXUI/V-MaXXDzGdI/AAAAAAAABMI/jWwOX9pqkeoOrBcuysNWi6cT6ogSjOQCgCEw/s1600/IMG_6575.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-fqBGIGaQXUI/V-MaXXDzGdI/AAAAAAAABMI/jWwOX9pqkeoOrBcuysNWi6cT6ogSjOQCgCEw/s1600/IMG_6575.jpg" /></a></div><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com7tag:blogger.com,1999:blog-8953873450044143032.post-47236891341558582872016-09-20T20:35:00.000-07:002016-09-19T21:20:30.175-07:00vegan tuck box X sprinkles & saturdaysI'm about to admit something slightly embarrassing.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rO9udAmUPHo/V-Cq_px0SOI/AAAAAAAABLc/7yltERT8JIgykKzIZNHFLDWUdBIid7uLgCLcB/s1600/IMG_6614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-rO9udAmUPHo/V-Cq_px0SOI/AAAAAAAABLc/7yltERT8JIgykKzIZNHFLDWUdBIid7uLgCLcB/s1600/IMG_6614.jpg" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><a href="https://vegantuckbox.co.uk/" target="_blank">Vegan Tuck Box</a> (c/o)</span></div><br />When it comes to my favorite activities...snacking is up there.<br /><br />Okay. Okay. It might not be the most active or productive or social thing to do with your time. But really, at the end of a long day what is better than putting on a good movie and curling up on the couch will a bowl of your favorite snack? In fact, I've had many a night when a bowl of popcorn becomes my dinner, and&nbsp;I'm not mad at it.<br /><br />As a snack connoisseur, I've tried several different snack box subscriptions but honestly didn't come across any I loved until I found <a href="https://vegantuckbox.co.uk/" target="_blank">Vegan Tuck Box</a>.<br /><br /><b>Why do I love it so much?</b><br /><br />First and foremost, I think a common issue when it comes to any kind of monthly subscription box is disappointment at the size of the products inside. All too often, it feels like you just paid upwards of $30 for a box full of small samples usually given out for free.<br /><br />Vegan Tuck Box products are <i>full size</i>, people. You won't find any single serve peanut butter packets or miniature granola bars in here. My box contained 10 full-sized items including a chocolate bar, bag of chips, power bar, and bag of cookies.<br /><br />What's more is Vegan Tuck Box is based in the UK (although they ship all over the world) so these aren't your run of the mill boring snacks either, they're all new brands/companies and different treats you can't find here in the US.<br /><b><br /></b><b>A few of my favorite snacks this month...</b><br /><br />The Sticky Toffee pudding mug cake. I love a good mug cake, but what made this one so fun was that it transported me right back to London, where I studied abroad. Sticky Toffee Pudding isn't a common dessert here in the states, but it's a staple in the UK and it's so freaking delicious, it really should make its way over the pond more often.<br /><br />Another favorite of mine was the Salted Caramel Wholefood Chocolate bar. I'm not even a huge caramel fan, but this chocolate bar was the creamiest, most divine little piece of chocolate heaven I've tasted in as long as I can remember. I was shocked to see that it was only made with four ingredients: cacao butter, cashews, coconut, and pink salt.<br /><br /><b>How much is it?</b><br /><br />It's only $22 a month for the Ultimate Box that includes 10-13 full-sized treats. You can also opt for the Variety Box that's 5-8 treats for only $12 a month, and either subscription can be cancelled anytime. And on top of that, if you enter BLOG20 at checkout you'll receive 20% off your first box!<br /><br />Vegan Tuck box also donates 10 cents for each box they sell to charity <i>and </i>gives reward points that you can save up to get a free one. That's seriously so many reasons to feel good about treating yourself to this little surprise gift each month to look forward to in the mail.<br /><br /><b>Where do I get it?</b><br /><b><br /></b><a href="https://vegantuckbox.co.uk/" target="_blank">Head over here</a>&nbsp;- and don't forget to enter BLOG20 for 20% off your order!<br /><br /><br /><br /><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com4tag:blogger.com,1999:blog-8953873450044143032.post-13760541726407983622016-09-15T21:12:00.000-07:002016-09-19T15:04:10.621-07:00fall favoritesFall is coming!<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-f7hl4CV1qKQ/V9ob_kgHTUI/AAAAAAAABK8/t33cwtTm9wA4vdsjUBk9LM5vQtI1AjeYQCLcB/s1600/IMG_6096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-f7hl4CV1qKQ/V9ob_kgHTUI/AAAAAAAABK8/t33cwtTm9wA4vdsjUBk9LM5vQtI1AjeYQCLcB/s1600/IMG_6096.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>{pictured above: <a href="http://www.sprinklesandsaturdays.com/2015/11/kale-salad-with-roasted-sweet-potatoes.html" target="_blank">Kale &amp; Roasted Sweet Potato Salad with Orange Tahini Dressing</a>}<br /><br />So even though it isn't <i>technically</i> fall until next Thursday. And even though it <i>might</i> still be in the 90s for most of the country...it's September, and there's no denying the crisp excitement that autumn is almost here moving through the air.<br /><br />From breakfast bars for back to school to warming soups and comforting side dishes, I had so much fun going through all of my recipes to pick out these fall favorites. This year, I'm really looking forward to creating some Halloween goodies, playing with classic fall produce like pumpkin, Brussels sprouts, and pomegranate, and planning my perfect Thanksgiving meal.<br /><br />I'd love to know what kind of recipes you'd like to see on the blog this fall! More soups? Decadent desserts? Pasta? Lots of apples? Tons of pumpkin? Cozy breakfasts? Colorful salads? Let me know what you'd like to see!<br /><br /><i><b>Back to School Breakfast Bars...</b></i><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-B23fkiOhD1c/VzPuGjzUV1I/AAAAAAAAAwU/dlS9zh3jie4aJ9E1e1jRgLXctrZKrfIGQCPcB/s1600/IMG_5590.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-B23fkiOhD1c/VzPuGjzUV1I/AAAAAAAAAwU/dlS9zh3jie4aJ9E1e1jRgLXctrZKrfIGQCPcB/s1600/IMG_5590.jpg" /></a></div><br /><br /><a href="http://www.sprinklesandsaturdays.com/2016/05/chia-oat-power-breakfast-bars.html" target="_blank">Chia-Oat Power Breakfast Bars</a><br /><b><i><br /></i></b><b><i>Cozy Soups...</i></b><br /><b><i><br /></i></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Q_a480NkbSY/Vly527gfU_I/AAAAAAAAAMg/OGu-2fecwCY6rRnDZ1zQ1XkCqBHjbAauwCPcB/s1600/NoodleSesame.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-Q_a480NkbSY/Vly527gfU_I/AAAAAAAAAMg/OGu-2fecwCY6rRnDZ1zQ1XkCqBHjbAauwCPcB/s1600/NoodleSesame.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="http://www.sprinklesandsaturdays.com/2015/11/healing-miso-soba-noodle-soup.html" target="_blank"><br /></a><a href="http://www.sprinklesandsaturdays.com/2015/11/healing-miso-soba-noodle-soup.html" target="_blank">Healing Miso Soba Noodle Soup</a><br /><br /><a href="http://www.sprinklesandsaturdays.com/2016/04/easy-simple-lentil-soup.html" target="_blank">Simple &amp; Easy Lentil Soup</a><br /><br /><a href="http://www.sprinklesandsaturdays.com/2016/01/tomato-basil-rice-soup.html" target="_blank">Creamy Tomato Basil &amp; Rice Soup</a><br /><br /><br /><b><i>Comforting Dinners...</i></b><br /><b><i><br /></i></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-UdFK66pYNaE/VwXTF4k7vvI/AAAAAAAAAuM/DaRMUPQ8r141pK3XDBwlrOFZQmrQL1-BwCPcB/s1600/IMG_5312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-UdFK66pYNaE/VwXTF4k7vvI/AAAAAAAAAuM/DaRMUPQ8r141pK3XDBwlrOFZQmrQL1-BwCPcB/s1600/IMG_5312.jpg" /></a></div><br /><a href="http://www.sprinklesandsaturdays.com/2016/01/the-best-baked-mac-cheese.html" target="_blank"><br /></a><a href="http://www.sprinklesandsaturdays.com/2016/01/the-best-baked-mac-cheese.html" target="_blank">The Best Baked Mac &amp; Cheese</a><br /><br /><a href="http://www.sprinklesandsaturdays.com/2016/04/pan-toasted-balsamic-mushroom-gnocchi.html" target="_blank">Pan Toasted Balsamic Mushroom Gnocchi</a><br /><br /><a href="http://www.sprinklesandsaturdays.com/2016/03/rustic-cherry-tomato-kale-bread-pudding.html" target="_blank">Rustic Cherry Tomato &amp; Kale Bread Pudding</a><br /><br /><b><i><br /></i></b><b><i>Perfect Sides...</i></b><br /><b><i><br /></i></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CCbUf8RBHvI/VrASzMRGc8I/AAAAAAAAAmY/QAYHL3tT98wreEUpCiVZubjtvAsWjwapACPcB/s1600/IMG_4809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-CCbUf8RBHvI/VrASzMRGc8I/AAAAAAAAAmY/QAYHL3tT98wreEUpCiVZubjtvAsWjwapACPcB/s1600/IMG_4809.jpg" /></a></div><br /><br /><a href="http://www.sprinklesandsaturdays.com/2016/02/roasted-broccoli-with-nutritional-yeast.html" target="_blank">Roasted Broccoli with Nutritional&nbsp;Yeast</a><br /><br /><a href="http://www.sprinklesandsaturdays.com/2016/02/cheesy-better-than-potatoes-cauliflower.html" target="_blank">Cheesy Better-than-Potatoes Cauliflower Puree</a><br /><a href="http://www.sprinklesandsaturdays.com/2016/08/the-best-garlic-bread.html" target="_blank"><br /></a><a href="http://www.sprinklesandsaturdays.com/2016/08/the-best-garlic-bread.html" target="_blank">The Best Garlic Bread</a><br /><br /><a href="http://www.sprinklesandsaturdays.com/2015/12/sun-dried-tomato-and-walnut-dip.html" target="_blank">Sun-Dried Tomato &amp; Walnut Dip</a><br /><br /><b><i>Fall... I'm ready for you!</i></b><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><br /><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com8tag:blogger.com,1999:blog-8953873450044143032.post-10650414768259706322016-09-13T21:26:00.000-07:002016-09-25T20:12:33.349-07:00early fall berry parfait with salted graham cracker crumbleHoly yum, you guys.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-UvWHYPkiptw/V9d-hanGCUI/AAAAAAAABKI/72QsPmZS3sw88RrMh040GerOmTXaRktKwCLcB/s1600/IMG_6648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-UvWHYPkiptw/V9d-hanGCUI/AAAAAAAABKI/72QsPmZS3sw88RrMh040GerOmTXaRktKwCLcB/s1600/IMG_6648.jpg" /></a></div><br />But seriously. This is so freaking good.<br /><br />Despite the fact that this blog may be called <i>Sprinkles</i> &amp; Saturdays, I'm not a huge dessert person. Nine times out of ten, I'll choose an appetizer over dessert without a missing a beat. But every once in a while, a really divine, awe-inspiring dessert comes around that stops me in my tracks.<br /><br />Just looking at this baby, you'll realize this is one of them.<br /><br />Not only does this parfait have a diverse group of textures with the airy coconut cream, crumbly graham crackers, and juicy berries, it plays on hot and cold <i>and</i> salty and sweet. The warm sweet berries against the cool coconut cream makes the whole thing melt in your mouth while the salted graham cracker crumble adds the much needed savory component to cut through the sweetness of the fruit.<br /><br />The salted graham cracker crumble in this parfait was inspired by <a href="http://www.bonappetit.com/recipe/peach-parfait-with-salted-graham-cracker-crumble" target="_blank">this</a> recipe from Bon Appetit with a few tweaks to make it entirely plant-based and a bit healthier, while still being the sweetest way to welcome fall.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5LKzcOHUayU/V9d-gcBxu4I/AAAAAAAABJw/rh_XVTX1vfMqOsimgusQw6xREDo-R10hwCEw/s1600/IMG_6578.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-5LKzcOHUayU/V9d-gcBxu4I/AAAAAAAABJw/rh_XVTX1vfMqOsimgusQw6xREDo-R10hwCEw/s1600/IMG_6578.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-M4alUlzDz0I/V9d-gtMzkyI/AAAAAAAABJ4/79xLNio8bgY0xaUSj7zwqAzaX4bv_0k1ACEw/s1600/IMG_6584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-M4alUlzDz0I/V9d-gtMzkyI/AAAAAAAABJ4/79xLNio8bgY0xaUSj7zwqAzaX4bv_0k1ACEw/s1600/IMG_6584.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-Zz03Q7qiDg8/V9d-gr6kKrI/AAAAAAAABJ0/SrJ4zpdExL4K6wGZBZM8VZnemUAFO-htwCEw/s1600/IMG_6621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-Zz03Q7qiDg8/V9d-gr6kKrI/AAAAAAAABJ0/SrJ4zpdExL4K6wGZBZM8VZnemUAFO-htwCEw/s1600/IMG_6621.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-aMEfCnC3j1M/V9d-hBegM8I/AAAAAAAABKA/UBv-StQ87ww14fGec0M5go3Uz4X4ybq5QCEw/s1600/IMG_6636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-aMEfCnC3j1M/V9d-hBegM8I/AAAAAAAABKA/UBv-StQ87ww14fGec0M5go3Uz4X4ybq5QCEw/s1600/IMG_6636.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-XWZEnY9GKrQ/V9d-hIdOKiI/AAAAAAAABKE/P9byyvpf4gMTk9hY_648yqLMFfqmM-m3QCEw/s1600/IMG_6638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-XWZEnY9GKrQ/V9d-hIdOKiI/AAAAAAAABKE/P9byyvpf4gMTk9hY_648yqLMFfqmM-m3QCEw/s1600/IMG_6638.jpg" /></a></div><br /><b>Ingredients (Serves 4):</b><br />- 5 graham crackers, finely crunched<br />- 1/3 cup whole wheat flour<br />- 1 teaspoon kosher salt<br />- 1/4 cup plus one tablespoon coconut sugar, divided<br />- 6 tablespoons coconut oil, melted<br />- 3 cups mixed berries, divided<br />- 1 tablespoon lemon juice<br />- 2 tablespoons water<br />- 1 can coconut cream, refrigerated overnight*<br />- 2 tablespoons powdered sugar<br />- 1 teaspoon vanilla<br />- Fresh mint for garnish<br /><br /><b>Instructions:</b><br />1. Preheat oven to 325 degrees. Pulse graham cracker crumbles, flour, salt, and 1/4 cup coconut sugar in a food processor until finely ground. Transfer to a medium bowl and add melted coconut oil; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12-15 minutes. Let cool.<br /><br />2. Meanwhile heat 2 cups of berries, one tablespoon coconut sugar, lemon juice, and water in a small saucepan over medium high heat until boiling. Reduce to a simmer and cook another 3-5 minutes.<br /><br />3.&nbsp;<span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px;">Open the can of coconut milk and scrap the cream off the top, reserving the liquid on the bottom for smoothies, etc. Place the cream in a large mixing bowl and beat with a mixer for a few seconds until smooth. Add powdered sugar and vanilla and beat until fluffy, about 5 minutes.</span><br /><span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px;"><br /></span><span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px;">4. Divide warm berries among bowls and top with coconut cream, remaining 1 cup of fresh berries, graham cracker crumble, and fresh mint.&nbsp;</span><br /><span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px;"><br /></span><span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px;">*I've tested a bunch of different brands, and my favorite for coconut whipped cream is the Coconut Cream from Trader Joe's&nbsp;</span><br /><span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px;"><br /></span><span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px;">**If you make this recipe let me know! Leave a comment or tag&nbsp;</span><a href="https://www.instagram.com/sprinklesandsaturdays/" style="color: #b79e5c; font-family: Georgia, Utopia, &quot;Palatino Linotype&quot;, Palatino, serif; font-size: 13px; text-decoration: none;" target="_blank">#sprinklesandsaturdays on Instagram</a><span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px;">. I'd love to see what you come up with!</span><br /><span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jOR6Z6YJPiQ/V9eATjaQdII/AAAAAAAABKg/E7-_PQRQREsV-OJyPkaW9faiEQqESuHSgCLcB/s1600/IMG_6628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-jOR6Z6YJPiQ/V9eATjaQdII/AAAAAAAABKg/E7-_PQRQREsV-OJyPkaW9faiEQqESuHSgCLcB/s1600/IMG_6628.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px;"><br /></span><br /><br /><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com6tag:blogger.com,1999:blog-8953873450044143032.post-8280643153842936502016-09-08T06:24:00.001-07:002016-09-12T20:11:20.891-07:00warm kale & black bean saladThere are few things I don't love about fall.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QlR7gtj-ODQ/V9FlsSHFGJI/AAAAAAAABIg/rToyGv2X6P8Xs24oexJQyEUiGpsq72yagCEw/s1600/IMG_6460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-QlR7gtj-ODQ/V9FlsSHFGJI/AAAAAAAABIg/rToyGv2X6P8Xs24oexJQyEUiGpsq72yagCEw/s1600/IMG_6460.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div>Fuzzy slippers, pumpkin everything, scarfs, all the best tv shows coming back. Honestly, everything about fall is just better than summer, but for San Francisco, our summer starts now. June through August the temperatures have been holding steady between the mid 60's and low 70's, just now is it creeping into the 80's and beyond, which historically continues through Halloween.<br /><br />I created this salad to bridge our somewhat awkward transition from summer to fall. Ideally, I would be in full fall mode right now sipping chai tea lattes and hanging a fall foliage wreath on my door (I'm literally the <i>most</i> basic, I know), but instead I'm pulling out my floral dresses and throwing on my Ray Ban sunglasses.<br /><br />That's why this dish is not quite a salad and not quite a warming bowl to snuggle up with. It's somewhere in between, capturing the best of both worlds. But no matter what season, this has become one of my favorite easy dinners to throw together at a moment's notice since you only need 7 ingredients and the whole thing can be ready in less than 10 minutes.<br /><br />What's the weather been like where you're living? This salad is a must for any dinner table, whether it's been cooling down or heating up like here.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VzIOjkjIeEk/V9CbeBZqxdI/AAAAAAAABIQ/OVIExja5zxcMUhFO7M2LuIGeeJbrERTJwCLcB/s1600/IMG_4686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-VzIOjkjIeEk/V9CbeBZqxdI/AAAAAAAABIQ/OVIExja5zxcMUhFO7M2LuIGeeJbrERTJwCLcB/s1600/IMG_4686.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-vXC_dAeLyCI/V9Flsb2GcnI/AAAAAAAABIo/F1Z3j2eQoVAZC76TFkWytmkgjSdpJogIQCEw/s1600/IMG_6452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-vXC_dAeLyCI/V9Flsb2GcnI/AAAAAAAABIo/F1Z3j2eQoVAZC76TFkWytmkgjSdpJogIQCEw/s1600/IMG_6452.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TRkTKBzQ5g8/V9Fls7XnyiI/AAAAAAAABIs/jmZKfEi_Npkjlm8MBlkPkZkwhXZwVlXoQCEw/s1600/IMG_6465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-TRkTKBzQ5g8/V9Fls7XnyiI/AAAAAAAABIs/jmZKfEi_Npkjlm8MBlkPkZkwhXZwVlXoQCEw/s1600/IMG_6465.jpg" /></a></div><b><br /></b><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-wH4Eo2at768/V9duNgqzu-I/AAAAAAAABJA/YMkZZIxIGRgMt2KtQBGvoFu5KDoD3JwqQCLcB/s1600/IMG_6458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-wH4Eo2at768/V9duNgqzu-I/AAAAAAAABJA/YMkZZIxIGRgMt2KtQBGvoFu5KDoD3JwqQCLcB/s1600/IMG_6458.jpg" /></a></div><b><br /></b><b>Ingredients (Serves 2-3):</b><br /><i>For the Cashew Parmesan (makes a big batch):</i><br /><span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px; line-height: 20.8px;">- 1 cup roasted &amp; salted cashews (do not use raw)</span><br /><span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px; line-height: 20.8px;">- 1/4 cup nutritional yeast</span><br /><span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px; line-height: 20.8px;">- 1/4 teaspoon garlic powder</span><br /><span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px; line-height: 20.8px;">- salt</span><br /><br />- 1 tablespoon olive oil<br />- 1 head kale, stems and ribs removed<br />- 1 can black beans, drained and rinsed<br />- 6 dates, pitted and roughly chopped<br /><br /><b>Instructions:</b><br /><span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px; line-height: 20.8px;">1. To make the Cashew Parmesan: add all ingredients to a food processor and whiz until mostly smooth with some small cashew pieces remaining. Store in an air tight container in a cool, dry place for up to a month.&nbsp;</span><br /><span style="color: #666666; font-family: &quot;georgia&quot; , &quot;utopia&quot; , &quot;palatino linotype&quot; , &quot;palatino&quot; , serif; font-size: 13px; line-height: 20.8px;"><br /></span>2. Pour olive oil in a large pan over medium high heat. Add kale and cook for about 2 minutes, add black beans and cook for an additional 2 minutes.<br /><br />3. Remove kale and black beans from heat and stir in dates. Divide between two bowls or plates and top with cashew Parmesan. Serve immediately.<br /><br />**If you make this recipe let me know! Leave a comment or tag&nbsp;<a href="https://www.instagram.com/sprinklesandsaturdays/" target="_blank">#sprinklesandsaturdays on Instagram</a>. I'd love to see what you come up with!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-C1J5zzrs2dk/V9duUnzNXrI/AAAAAAAABJE/0Z4D64nIc1YE9vMrkP-PhcbWRSCCRHQUQCLcB/s1600/IMG_6470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-C1J5zzrs2dk/V9duUnzNXrI/AAAAAAAABJE/0Z4D64nIc1YE9vMrkP-PhcbWRSCCRHQUQCLcB/s1600/IMG_6470.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com6tag:blogger.com,1999:blog-8953873450044143032.post-25487521810592288002016-09-01T20:02:00.000-07:002016-09-25T20:17:33.177-07:00creamy rosemary pastaYay, guys!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0WirQcuCncM/V8eYaAIZs4I/AAAAAAAABHY/jB_zIhqd_xUZhg9w1cxeEhXq8jJzklf4ACLcB/s1600/IMG_6485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-0WirQcuCncM/V8eYaAIZs4I/AAAAAAAABHY/jB_zIhqd_xUZhg9w1cxeEhXq8jJzklf4ACLcB/s1600/IMG_6485.jpg" /></a></div><br />It's Thursday, which means it's almost Friday, which means it's almost Labor Day weekend! This year, I'll be heading up to Tahoe to spend the weekend celebrating a friend's birthday. We've got home cooked dinners, hikes, and days at the beach planned, which seems like the perfect summer send off.<br /><br />Last weekend I was lucky enough to have another mini getaway as well. I went to Sea Ranch, which is north of Napa along the California coast, with my family. My sister and brother-in-law were visiting for the first time in over a year, and it was amazing to spend time with them.<br /><br />Summer coming to an end got me thinking about this delicious rosemary white bean dip my mom makes as an appetizer for Thanksgiving and Christmas dinner. Not only is it a total crowd pleaser, it's super simple and only requires four ingredients. It's creamy, decadent texture gave me the idea that, with a few tweaks, it would make a delicious pasta sauce.<br /><br />As it turned out, my instinct was spot on. You only need six ingredients for this recipe, and the result is a comforting but light pasta dish that's perfect for the transition from summer to fall.<br /><br />I hope you all enjoy the long weekend with family and friends!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-DoTmfn5yLWA/V8eZLIIQ7KI/AAAAAAAABHo/HE8x3SOz7VgYnkWB9SIWd2cig7yfQOuGACLcB/s1600/IMG_6474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-DoTmfn5yLWA/V8eZLIIQ7KI/AAAAAAAABHo/HE8x3SOz7VgYnkWB9SIWd2cig7yfQOuGACLcB/s1600/IMG_6474.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--ZfqOjdiBn8/V8eZLMAX95I/AAAAAAAABHk/rp0LNUAEsA8sW9899FM_bSsQD9gqI_hgwCEw/s1600/IMG_6477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/--ZfqOjdiBn8/V8eZLMAX95I/AAAAAAAABHk/rp0LNUAEsA8sW9899FM_bSsQD9gqI_hgwCEw/s1600/IMG_6477.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-Jj9eLVQmRGY/V8eZLLyCgcI/AAAAAAAABH0/P6q3xxKD_h4HTAZRlbCVF0-LtNwSoHRqwCEw/s1600/IMG_6482.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-Jj9eLVQmRGY/V8eZLLyCgcI/AAAAAAAABH0/P6q3xxKD_h4HTAZRlbCVF0-LtNwSoHRqwCEw/s1600/IMG_6482.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PBE0MvHd6Lc/V8eZLtVaLpI/AAAAAAAABHw/mBQZSQgyY8wanMMRdD7L33O-3eTzRcodACEw/s1600/IMG_6494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-PBE0MvHd6Lc/V8eZLtVaLpI/AAAAAAAABHw/mBQZSQgyY8wanMMRdD7L33O-3eTzRcodACEw/s1600/IMG_6494.jpg" /></a></div><br /><b>Ingredients:</b><br />- 4 tablespoons red wine vinegar<br />- 1/4 cup olive oil<br />- 1 can white beans, drained and rinsed<br />- 5 spears rosemary, stems removed<br />- 1 small head broccoli florets, steamed<br />- 1 lb whole wheat penne<br /><br /><b>Instructions:</b><br />Cook penne in a large pot of boiling salted water according to package instructions until al dente. Meanwhile, add beans, rosemary and red wine vinegar to a food processor. Whiz together while slowly drizzling in olive oil until fully incorporated. Season with salt and pepper to taste. Combine pasta and broccoli in a large bowl before stirring in the white bean sauce. Serve immediately.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-t4dzs7ROSBU/V8eZL9dQ-DI/AAAAAAAABH4/n3YcYPqVqRkN5S7Zk_NYIuD4HKSzKl2XwCEw/s1600/IMG_6498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-t4dzs7ROSBU/V8eZL9dQ-DI/AAAAAAAABH4/n3YcYPqVqRkN5S7Zk_NYIuD4HKSzKl2XwCEw/s1600/IMG_6498.jpg" /></a></div><br /><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com14tag:blogger.com,1999:blog-8953873450044143032.post-35673689445708138532016-08-30T20:42:00.000-07:002016-08-30T09:18:47.083-07:00why you shouldn't exercise to lose weightLast week, I was scrolling through the Cupcakes &amp; Cashmere weekly <a href="http://cupcakesandcashmere.com/series-stories/links-i-love-august-24-2016" target="_blank">links</a> when I saw one for an article about why people should stop blaming carbs for making them fat. Since I'd just written <a href="http://www.sprinklesandsaturdays.com/2016/08/i-tried-carb-cycling-and-this-is-what-i.html" target="_blank">this</a> post about carbs, I was intrigued and clicked through. It brought me to Vox, which is a site that posts ideas/opinions backed by actual science.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-Zh0emVbOEd0/V8TGuMo1rCI/AAAAAAAABHI/8S9CjOppa7wzHpC3VpgZmdLP_ylL1df4QCLcB/s1600/Untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-Zh0emVbOEd0/V8TGuMo1rCI/AAAAAAAABHI/8S9CjOppa7wzHpC3VpgZmdLP_ylL1df4QCLcB/s1600/Untitled-2.jpg" /></a></div><br />Although sites like Pop Sugar and Refinery29 are fun to browse, their advice and opinion pieces aren't always backed by much. I found it really refreshing to be reading something that had actual evidence behind it, so I started down the Vox rabbit hole of articles. <a href="http://www.vox.com/2016/6/29/12051520/exercise-weight-loss-myth-burn-calories-video" target="_blank">One</a> in particular I found especially interesting. It was all about the scientific connection, or lack there of, between exercise and weight loss.<br /><br />The conventional formula we've always been told is diet +&nbsp;exercise = weight loss. But what if that's wrong? What if exercising actually won't help you lose weight? Well that's exactly what certain scientists have observed and come to believe.<br /><br />The article points to how small a portion of daily calorie burn exercise actually accounts for, and how difficult it is to create any significant calorie deficit through exercising to back their claim. It was well written and easy to understand, so instead of recounting it, you can just check it out <a href="http://www.vox.com/2016/6/29/12051520/exercise-weight-loss-myth-burn-calories-video" target="_blank">here</a>. The video at the top sums it all up nicely.<br /><br />I'm not going to lie though, my mind was a little bit blown, especially since it totally explained some of my own experiences. Just a couple months ago, I decided I was going to kick my exercise routine into full gear. Orange Theory, a high intensity interval class, had just opened a studio down the street from my office and was offering discounted memberships. I took full advantage and attended their hour long, butt busting class six days a week for two months straight, fully expecting to be in the best shape of my life by the end of it.<br /><br />Well that far from happened.<br /><br />It turns out, I actually gained weight instead of losing any. It could have been muscle mass, but I wasn't noticing any difference in the way I looked and neither were my friends or family. I couldn't understand how I'd been killing myself six days a week for two months and had no physical results to show for it. After reading this article, I feel like I've figured it out.<br /><br />This new info isn't a free pass to throw your running shoes out the window or cancel your gym membership though. Exercise is still one of the number one ways to increase your lifespan and improve your overall health. It's also important for maintaining weight loss, even though it's not the golden ticket for getting there.<br /><br />I'm far from swearing off exercise all together, but this newfound knowledge has allowed me to take a more realistic approach to working out. Like maybe killing myself in the gym six days a week isn't necessary? And if I happen to miss a workout for whatever reason, it might not be the end of the world. Revolutionary right? Maybe you knew that all along, but in a city where there's an exercise studio on every block and Equinox ads on every corner, it's easy to fall into that extreme of a mindset. This article was a great reminder to always seek balance.<br /><br /><br /><br /><br /><br /><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com6tag:blogger.com,1999:blog-8953873450044143032.post-41802704996872359842016-08-25T08:41:00.002-07:002016-08-25T08:41:43.382-07:00lemon edamame crisps<div class="MsoNormal">Hello healthy snacking.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-N_8HaIlgzA0/V78RQuT4msI/AAAAAAAABG0/uQKrUlkJtO8dG6nOI4AieadvCmMUg2KtACLcB/s1600/IMG_6386.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-N_8HaIlgzA0/V78RQuT4msI/AAAAAAAABG0/uQKrUlkJtO8dG6nOI4AieadvCmMUg2KtACLcB/s1600/IMG_6386.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div>With Fall almost here and back to school season in full swing I feel like healthy snacks are on everyone’s mind. I love that within the last couple of years, we’ve moved away from 100 calorie Cheez-It snack packs that leave you starving on empty calories, and over to whole, unprocessed foods that provide real energy. But in 2016, I think we’re realizing more than ever that a bag of plain almonds just isn’t cutting it. We deserve more. We deserve snacks that are truly delicious, that we look forward to just as much as we would any meal, and that are easy to grab and go as we move about our hectic lives…</div><div class="MsoNormal"><br /></div><div class="MsoNormal">…Well, hello lemon edamame crisps. Isn't this convenient.&nbsp;</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Edamame has long been celebrated as one of the most nourishing foods in the world. Eating edamame has been linked to lower blood pressure and inflammation, increased bone density, and reduced risk of depression and diabetes. Edamame is also an amazing source of complete protein, with just one cup containing a whopping 17 grams. It’s basically the most perfect snack food ever, and this recipe takes it to a whole other deliciousness level.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">These crisps are made with just 5 ingredients. The edamame is coated in heart healthy olive oil, sprinkled with a bit of garlic powder, drizzled with tamari or soy sauce, and then doused in vibrant lemon. The real secret here is that we don’t just use the juice of the lemon; we grate the zest over the top too to really amplifying the brightness.&nbsp;</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Not only will these fuel any busy day, they make the perfect snack for an at home happy hour and look impressive as an appetizer for entertaining guests. Add them to your snack game arsenal, and you'll be like, "Almonds, who?"<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-x60Y60LYYDw/V78RPwUki_I/AAAAAAAABGo/xCarJdftB04HY464GlYl4_JAZ_FNbrWwwCEw/s1600/IMG_6353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-x60Y60LYYDw/V78RPwUki_I/AAAAAAAABGo/xCarJdftB04HY464GlYl4_JAZ_FNbrWwwCEw/s1600/IMG_6353.jpg" /></a></div><br /></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VZmq8bMrB8c/V78RPz4-b2I/AAAAAAAABGk/GhyIUI1GMgIXDGWr563ISNkscN-sM7ySgCEw/s1600/IMG_6361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-VZmq8bMrB8c/V78RPz4-b2I/AAAAAAAABGk/GhyIUI1GMgIXDGWr563ISNkscN-sM7ySgCEw/s1600/IMG_6361.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-d_1TZjwvb88/V78RP4LKHgI/AAAAAAAABGs/7naMcriENMUXLZAjUdt8QX0ILyx0pUXdACEw/s1600/IMG_6366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-d_1TZjwvb88/V78RP4LKHgI/AAAAAAAABGs/7naMcriENMUXLZAjUdt8QX0ILyx0pUXdACEw/s1600/IMG_6366.jpg" /></a></div><br /></div><div class="MsoNormal"><b>Ingredients:</b></div><div class="MsoNormal">- 2 cups fresh or frozen &amp; thawed edamame, shelled</div><div class="MsoNormal">- 1 1/2 tablespoon olive oil</div><div class="MsoNormal">- 1/2 tablespoon tamari or soy sauce</div><div class="MsoNormal">- Juice &amp; zest of 1 lemon</div><div class="MsoNormal">- Flaky sea salt (optional)</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b>Instructions:</b></div><div class="MsoNormal">Preheat oven to 450 degrees. Add edamame, olive oil, tamari, and lemon juice to a bowl and stir to coat. Spread edamame out on a baking sheet and sprinkle with sea salt. Bake for about 20-25 minutes, watching carefully towards the end - they can burn easily. Sprinkle with lemon zest and enjoy immediately for optimal crispness or store in an airtight container in the refrigerator or at room temperature once cooled.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-D3YF3zT3IjA/V78RQcGTe-I/AAAAAAAABGw/aMEFKW6MP-8ZthiR3ElyLkgLj6_dYwo2QCEw/s1600/IMG_6375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-D3YF3zT3IjA/V78RQcGTe-I/AAAAAAAABGw/aMEFKW6MP-8ZthiR3ElyLkgLj6_dYwo2QCEw/s1600/IMG_6375.jpg" /></a></div><br /></div><div class="MsoNormal"><o:p></o:p></div>Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com6tag:blogger.com,1999:blog-8953873450044143032.post-6109637884450877802016-08-23T20:07:00.000-07:002016-08-23T08:47:53.437-07:00weekly find: the best foam roller<div class="MsoNormal">The major question when planning a spa day is always: massage or facial? For me, the answer is easy. Although I know facials are generally more beneficial in terms of getting tangible results, which is important to consider when you’re shelling out over $100 for a 50 minute service, it’s just too difficult to say no to the relaxational bliss you experience while getting a massage.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-gTP5u3CPLdU/V7u93SNUrDI/AAAAAAAABF8/bIxToXLmnuE2ksJWzV4M4RwWiIbPS0vqQCLcB/s1600/IMG_6521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-gTP5u3CPLdU/V7u93SNUrDI/AAAAAAAABF8/bIxToXLmnuE2ksJWzV4M4RwWiIbPS0vqQCLcB/s1600/IMG_6521.jpg" /></a></div><br />However, as a 20-something-year-old living in one of the most expensive cities in the country, my budget for any sort of spa service is slim to none. Manicures and pedicures have even gone out the window since moving here. Instead, I “invested” in some $2 files and buffers, cuticle cream, upped my Essie game and now replicate the experience at home, which actually yields similar results.</div><div class="MsoNormal"><br />I took what I learned from that and applied it to massages. &nbsp;Although nothing can replace the divine relaxation and indulgence you feel when getting a massage, you can work out some major muscle tension all on your own with a foam roller.</div><div class="MsoNormal"><br />I’ve tried a bunch, and <a href="https://www.amazon.com/gp/product/B0158P1DWA/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B0158P1DWA&amp;linkCode=as2&amp;tag=papanekjulia-20&amp;linkId=d3721f5ac177098491dec0f8c615aa49" target="_new">this</a><img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=papanekjulia-20&amp;l=am2&amp;o=1&amp;a=B0158P1DWA" style="border: none !important; margin: 0px !important;" width="1" />&nbsp;one from Amazon is my absolute favorite. The bumps are specifically designed to work as a massage therapist’s fingers would, finding knots and applying the right amount of pressure to roll out tightness. The compact size is also i