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 ideal for storage and still provides enough surface area to target all the major areas; and not to mention it’s super affordable.</div><div class="MsoNormal"><br />Since buying it, one of my favorite things to do at the end of a long day is search for a YouTube video that shows how to target a certain area that’s especially been bothering me, and roll it out while watching some trashy reality TV. Not quite the same as going to a swanky spa with lavender rose water and aromatherapy, but does the trick nonetheless. <br /><b><br /></b><b>Shop the Item Here:</b> <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">Master of Muscle Foam Roller</a>&nbsp;available on Amazon<br /><b>Price:</b> $23<br /><br /><br /><br /><br /></div><div class="MsoNormal"><o:p></o:p></div>Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com9tag:blogger.com,1999:blog-8953873450044143032.post-87804066646081944802016-08-18T13:54:00.000-07:002016-09-25T20:22:09.152-07:00the best garlic breadGet ready for your kitchen to smell incredible.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-OqUttvzBO3g/V7U6_n0zLBI/AAAAAAAABFk/Yq2n5NO8bTIh6uQOBoxle9eNjWN-69f0gCLcB/s1600/IMG_6433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-OqUttvzBO3g/V7U6_n0zLBI/AAAAAAAABFk/Yq2n5NO8bTIh6uQOBoxle9eNjWN-69f0gCLcB/s1600/IMG_6433.jpg" /></a></div><br />One of my favorite things to make for dinner is <a href="http://deliciouslyella.com/cleansing-green-soup/" target="_blank">this</a>broccoli soup from Deliciously Ella. It’s super bright, fresh, and full of veggie goodness, the only problem is it isn’t always enough to fill me up.<br /><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Sometimes I would make roasted veggies or a side salad to go with it, but neither really seemed fitting. I knew I wanted to pair it with something super easy though, so I wasn’t stuck in the kitchen forever making two major meal components, and suddenly garlic bread hit me. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Perusing Google for a good recipe, I was amazed by the huge variation in ingredients and techniques used for something that seemed so simple. Many of them looked overly complicated or a bit unappealing. Especially the ones that used garlic powder instead of fresh garlic. Why? Just, why?<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I set out to make the ultimate garlic bread recipe of my own that was truly delicious and easy to make. I started with the Harvest Multigrain Batard from the fresh bread section of Trader Joe’s. This is my all-time favorite bread. It has a delicious, nutty flavor and I love that you can see the seeds and grains when you cut into it.&nbsp;</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><o:p></o:p>I then combine some melted Earth Balance, which is vegan butter you can find at any grocery store, fresh garlic, parsley and nutritional yeast for some cheeziness. If you're not into Earth Balance, I'm sure this would also work well with olive oil. I haven't tried it yet, but I'll experiment and let you know!</div><div class="MsoNormal"><br /></div><div class="MsoNormal">The whole thing, including bake time, takes about 15 minutes and the result is oh-my-gosh good. Enjoy it right away or toss it in the freezer to heat up for future nights your craving something to go along with your soup, salad, pasta, or all on it's own.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-A2ODxYQmte4/V7U6-VWN4cI/AAAAAAAABFU/GVW6nim0-W0_B2naKd6m1XEaPJeQVQA7wCEw/s1600/IMG_6407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-A2ODxYQmte4/V7U6-VWN4cI/AAAAAAAABFU/GVW6nim0-W0_B2naKd6m1XEaPJeQVQA7wCEw/s1600/IMG_6407.jpg" /></a></div><br /></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GJncfiUNhEI/V7U6-SrULtI/AAAAAAAABFQ/tQU0iD2LpQIk83GajrSpUDBNntX9iFMZwCEw/s1600/IMG_6410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-GJncfiUNhEI/V7U6-SrULtI/AAAAAAAABFQ/tQU0iD2LpQIk83GajrSpUDBNntX9iFMZwCEw/s1600/IMG_6410.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-I7JSKFBTHzw/V7U6-YhO1nI/AAAAAAAABFM/RaJfTcCzFmI6hoddB8mhUb0_-rJyii7bgCEw/s1600/IMG_6414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-I7JSKFBTHzw/V7U6-YhO1nI/AAAAAAAABFM/RaJfTcCzFmI6hoddB8mhUb0_-rJyii7bgCEw/s1600/IMG_6414.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-2gB1hN_-4M8/V7U6-7ljuWI/AAAAAAAABFY/yuFApqUEP-oeFCQdNx6vWaXOomdw9g5jgCEw/s1600/IMG_6424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-2gB1hN_-4M8/V7U6-7ljuWI/AAAAAAAABFY/yuFApqUEP-oeFCQdNx6vWaXOomdw9g5jgCEw/s1600/IMG_6424.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3-ov24fL838/V7U6_akfpVI/AAAAAAAABFc/0AradRBLLr0jDNlmrQeSCgBSH-qjkj-CACEw/s1600/IMG_6425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-3-ov24fL838/V7U6_akfpVI/AAAAAAAABFc/0AradRBLLr0jDNlmrQeSCgBSH-qjkj-CACEw/s1600/IMG_6425.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-FDpTRjQHLY4/V7U6_ZF24pI/AAAAAAAABFg/WN8ZS5NnG-0NpdWiAxN0hFT4IcNKsuEXQCEw/s1600/IMG_6429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-FDpTRjQHLY4/V7U6_ZF24pI/AAAAAAAABFg/WN8ZS5NnG-0NpdWiAxN0hFT4IcNKsuEXQCEw/s1600/IMG_6429.jpg" /></a></div><br /></div><b>Ingredients:</b><br />- 5 tablespoons Earth Balance (vegan butter)<br />- 1 tablespoon finely chopped garlic<br />- 1 tablespoon finely chopped fresh parsley<br />- 1 tablespoon nutritional yeast (optional)<br />- 1 lb loaf of bread (I used Harvest Multigrain Batard from TJ's)<br /><br /><b>Instructions:</b><br />Preheat oven to 350 degrees. Melt Earth Balance in the microwave for about 20 seconds in a small bowl. Add garlic, parsley, nutritional yeast, salt and pepper and stir to combine.<br /><br />Cut the loaf of bread in half lengthwise and spread garlic butter evenly on the two halves. Bake in the oven for about 10 minutes then toast under the broiler for about 2 minutes, or until crispy and golden brown. Serve immediately or freeze once cooled.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-sT-4Agjdaic/V7U6_jvvT8I/AAAAAAAABFo/TjDtHjvOD2wERF34QEXcvTIsHl9-sUQmgCEw/s1600/IMG_6442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-sT-4Agjdaic/V7U6_jvvT8I/AAAAAAAABFo/TjDtHjvOD2wERF34QEXcvTIsHl9-sUQmgCEw/s1600/IMG_6442.jpg" /></a></div><br /><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com23tag:blogger.com,1999:blog-8953873450044143032.post-63063981146263584792016-08-15T20:52:00.000-07:002016-08-15T20:59:13.986-07:00i tried carb cycling, and this is what i thought...<div class="MsoNormal">I first heard about carb cycling a few months ago when Stassi had Scheana as a guest on her podcast, <a href="http://www.sprinklesandsaturdays.com/2016/07/5-podcasts-you-need-in-your-life.html" target="_blank">Straight Up with Stassi</a>. Scheana gave carb cycling a try after her trainer recommended it, and ended up dropping around 30 pounds off her already trim frame in two months. This got me curious. I'd been feeling a little stagnant with my exercise and meal routines, so I figured I’d give it a try and see what happened. Although carbs have been a hot topic when it comes to losing weight for a long time, trying out carb cycling for just a few weeks gave me complete clarity on the carbs vs no carbs debate. &nbsp;<o:p></o:p><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-DwmO_CeNNyM/V65TuWaEYVI/AAAAAAAABE8/m3NyDiFSBPI8pS7LnIG03TQt3iex6yNggCLcB/s1600/IMG_6108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-DwmO_CeNNyM/V65TuWaEYVI/AAAAAAAABE8/m3NyDiFSBPI8pS7LnIG03TQt3iex6yNggCLcB/s1600/IMG_6108.jpg" /></a></div><br /></div><div class="MsoNormal"><b>Why Do People Think Carbs are Bad?</b></div><div class="MsoNormal">Eating carbs raises the amount of glucose in your bloodstream, resulting in your body producing insulin, which then helps convert glucose to glycogen. Your body can only store so much glycogen, resulting in the excess being converted to and stored as fat. Additionally, glycogen tends to make muscle tissues hold onto extra water, meaning the number on the scale may go way up after eating carbs simply due to water weight. <o:p></o:p></div><div class="MsoNormal"><b><br /></b></div><div class="MsoNormal"><b>What is Carb Cycling?</b></div><div class="MsoNormal">Carb cycling consists of alternating carb intake on a daily basis. There are several different forms of the diet, but the one I did involved including a small list of carbs (sweet potatoes, quinoa, brown rice, etc) in your diet on one day, followed by very minimal carbs for two days, and then a carb day again, repeat. Although you’re not instructed to count calories, being conscious of portion sizes is expected. The high carb days are meant to refuel muscle glycogen, while the low carb days are supposed to improve the body’s ability to burn fat as fuel.</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b>My Experience<o:p></o:p></b></div><div class="MsoNormal"></div><div class="MsoNormal">When it comes to what worked, the list is pretty minimal. The diet eliminated any excess water weight… and that’s about it. I didn't lose very much weight nor did I notice a difference in the way I looked, however I did notice a big change in the way I felt. My mind was super fogy on the low carb days, making it difficult to really focus on anything, and I was constantly irritable, to the point where people noticed a change in my attitude.<br /><br />These side effects aren't surprising considering how important carbs are for overall your health. Your brain specifically needs the glucose from carbs to function properly; without it, you can't think, learn or remember things as easily. Carbs are also the number one source of energy for your body, which explains why I felt so sluggish on low carb days.<br /><br />For me, cutting carbs out felt completely unnatural and like I was depriving myself of something my body truly needs. Although I do agree that not all carbs are equal, any meal plan that tells me I need to cut out carbs like quinoa, whole wheat pasta, and brown rice for 5 out of 7 days a week, isn't one I'd listen to again.<br /><br /><br /><br /><br /><br /><br /></div>Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com4tag:blogger.com,1999:blog-8953873450044143032.post-82629098290849779292016-08-11T20:52:00.000-07:002017-03-27T09:13:55.794-07:00mixed bean & sprout salad with herb vinaigrette <div class="MsoNormal">This might sound a little strange.<o:p></o:p><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TDTnLWF40RM/V6ptXFqwQaI/AAAAAAAABEI/NHGvvX-o_VwFCCw_H6zU5F9UI5dWCfXcQCEw/s1600/IMG_6332%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-TDTnLWF40RM/V6ptXFqwQaI/AAAAAAAABEI/NHGvvX-o_VwFCCw_H6zU5F9UI5dWCfXcQCEw/s1600/IMG_6332%2B%25281%2529.jpg" /></a></div><br />But I prefer the smell of fresh herbs to fresh flowers. Have you seen those basil plants they sell at Trader Joe’s? They seriously get me every time. I’ve bought five of them. No, not all at once. And no, my apartment isn’t brimming with beautiful basil plants. Quite the opposite.</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">The problem is my thumb is far from green, in fact, it’s very, <i>very</i> brown. I’ve killed just about every plant I’ve ever had. I know this about myself, and yet every time I see one of the basil plants at TJ’s my mind is transported to a rosy fantasy of having this gorgeous, divinely smelling basil plant sitting on a sunny windowsill in my kitchen. Although, I don’t even have a windowsill… issue #2. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">So I grab the plant and place it in my cart, justifying the purchase by thinking about how much money I'll save by growing my own basil. What comes next is pretty routine. The plant sits on a shelf in my kitchen and I pick from it when needed, it seems healthy and happy and I’m pretty sure this time is going to be different. But the leafs never grow back and one day the stems are brown, drooping downward, and on the verge of attracting fruit flies. I toss it, mourn my inability to keep <i>anything</i>alive...and then buy another. I’ve done this five times. None have survived. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Luckily, I haven’t let this affect my love of fresh herbs. The basil, parsley, cilantro combination in this dressing is incredibly bright and vibrant. When it's mixed with the sprouts, sun-dried tomatoes, olives, and beans it makes the perfect summer salad that's so good, I might be up for round six.&nbsp;<o:p></o:p><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://2.bp.blogspot.com/-3hhUA38zMU8/V6v2FpRf_PI/AAAAAAAABEY/dQ1gNbKo2aY-ghJ6rfDo_UZJCH6BIFJRgCLcB/s1600/IMG_6330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-3hhUA38zMU8/V6v2FpRf_PI/AAAAAAAABEY/dQ1gNbKo2aY-ghJ6rfDo_UZJCH6BIFJRgCLcB/s1600/IMG_6330.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-j0kkwqugTwA/V6v2GE-5_JI/AAAAAAAABEk/LGM8RyfIteEn3tNPDj6Grwr1uV6IaQ6iQCEw/s1600/IMG_6342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-j0kkwqugTwA/V6v2GE-5_JI/AAAAAAAABEk/LGM8RyfIteEn3tNPDj6Grwr1uV6IaQ6iQCEw/s1600/IMG_6342.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GpQVaQnf9Bc/V6v2GOhl7WI/AAAAAAAABEo/-peSAGg4Cm82Xui49SCOVVjWNohseZ1uQCEw/s1600/IMG_6346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-GpQVaQnf9Bc/V6v2GOhl7WI/AAAAAAAABEo/-peSAGg4Cm82Xui49SCOVVjWNohseZ1uQCEw/s1600/IMG_6346.jpg" /></a></div><br /><b>Ingredients (Serves 2):</b><br /><i>For the Dressing:</i><br />- Small handful cilantro<br />- Small handful flat leaf parsley<br />- Small handful basil<br />- 1/2 tablespoon honey<br />- 4 tablespoons olive oil<br />- 2 tablespoons apple cider vinegar<br />- &nbsp;Juice &amp; zest of 1 lemon<br /><br />- 2/3 cup black olives, sliced<br />- 1/2 cup sun-dried tomatoes, roughly chopped<br />- 3 cups sprouts<br />- 2 cups mixed chickpeas, white beans &amp; kidney beans, drained and rinsed<br /><b><br /></b><b>Instructions:</b><br />To make the dressing, add all ingredients to a blender or food processor and whiz until smooth. To assemble the salad, &nbsp;add olives, sun-dried tomatoes, sprouts, and beans to a large bowl and mix together. Finish by dressing with herb vinaigrette. Serve immediately.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-A2kbYoYm3kc/V6v2FjX6qFI/AAAAAAAABEc/Ue2XxrhpACMKm290TVtCr9f1KlBF8QNkgCEw/s1600/IMG_6337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-A2kbYoYm3kc/V6v2FjX6qFI/AAAAAAAABEc/Ue2XxrhpACMKm290TVtCr9f1KlBF8QNkgCEw/s1600/IMG_6337.jpg" /></a></div><br /></div>Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com10tag:blogger.com,1999:blog-8953873450044143032.post-5566167035847499412016-08-09T16:19:00.000-07:002016-08-08T21:57:10.660-07:005 tips for eating vegan/vegetarian at restaurants Becoming a vegetarian at the age of eight in a family full of meat-eaters gave me an early start at developing skills for eating out. Now, as a 26 year old vegan living in San Francisco, you'd think I'd have several friends who also avoid meat and dairy, making eating out a no brianer. I'm actually the only vegan/vegetarian in my group of friends, including my boyfriend, so my skills have only been further fine tuned. These are five tried and true tips for eating vegan or vegetarian out at restaurants that will help you avoid any potentially awkward situations and the dreaded hidden meat.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div><div class="separator" style="clear: both; text-align: center;"></div><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/-_kmqYjuOcQA/V6jdD2jd_eI/AAAAAAAABD4/wah5Re7nKCop4V_RER9fG9lk4MRjzWA5ACLcB/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-_kmqYjuOcQA/V6jdD2jd_eI/AAAAAAAABD4/wah5Re7nKCop4V_RER9fG9lk4MRjzWA5ACLcB/s1600/Untitled-1.jpg" /></a></div><br /><br /></div><div><b>1. Review the menu ahead of time.</b> So this one might seem like, well duh, but I felt like I needed to include it for those of you who are really new to the game. The majority of restaurants have a website you can visit to read their menu, and if they don't you can often find it on Yelp. Knowing what you're working with will ease any anxiety because you can spot the vegan/vegetarian options ahead of time and arrive already knowing what you want to order. The following tips address what to do if there aren't any clear meat/dairy-free options on the menu for you.&nbsp;</div><div><br /></div><div><b>2. "I don't eat meat/dairy."</b> Jack always laughs at me when I say this to servers but it's very effective. When you're asking for substitutions or accommodations with menu items, it's important to specifically let your server know that you don't eat meat and/or dairy/eggs so they take your requests and questions seriously. It's not uncommon to ask for, say, the roasted brussels sprouts without the crumbled bacon on top only to have it arrive with bacon all over it. Or even worse, be told the soup of the day is vegetarian only to find out it was made with chicken broth. Servers are trained to be sensitive to allergies, so explicitly saying you don't or can't eat meat or dairy cues a similar response to saying you're allergic to peanuts, for example, resulting in much more trustworthy dishes.&nbsp;</div><div><b><br /></b></div><div><b>3. Avocado, avocado, avocado.</b>&nbsp;But really...when is avocado ever <i>not</i> the answer? If I see a dish that looks delicious, but has meat or cheese as one of the main elements, avocado is often what I'll ask for to replace it. This works especially well in salads but can be used in many other instances as well. I love this substitution because avocado is also an expensive ingredient, so you don't feel like you're getting short changed, and for the obvious reason - avocado makes everything better.<br /><br /></div><div><b>4. Discover the secret menu items.</b> Just because you don't see any items on the menu that are vegan/vegetarian right off the bat doesn't mean you're SOL. Take a steak house for example. To the untrained eye, dining at a steak house for a vegan/vegetarian seems like a recipe for disaster. I won't lie, it would not be my first choice of restaurants to go to, but if you've been invited to a friend's birthday party or company function, for instance, and there's really no way around it, you can easily get a delicious meat-free meal out of it. Restaurants, like steak houses, that don't list any vegan/vegetarian entrees on their menu 9.99 times out of 10 do have a mean veg option, all you have to do is ask for it. When the server comes around to you, say "I'm vegan and don't eat meat/dairy, what are my options? Can the chef make a veggie platter for me?" Believe it or not, they get this request a lot and will likely jump at the chance to accommodate you.</div><div><br /></div><div><b>5. Supersize me, please.</b>&nbsp;It's not uncommon for a menu to have several veg appetizer and side options, but when you scan down to the entrees it's meat, meat, fish, meat. Not a problem. Another tactic that I employ regularly is to ask to have one of the vegan appetizers or sides entree-supersized as my main dish. You can even order a few different appetizers or sides and ask that the restaurant put them all on the same plate so you don't feel like the odd one out. This type of request is a whole lot easier to ask for then, "I'll have the Chicken Parmesan but, can you use eggplant instead of chicken? And can I sub a side salad for the cheese?" It's also a lot easier for the kitchen to accommodate, meaning drama-free dinner for you and your fellow guests.&nbsp;</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com11tag:blogger.com,1999:blog-8953873450044143032.post-37009473776847294422016-08-04T19:24:00.000-07:002016-08-10T12:03:17.719-07:00sesame sriracha cashewsMajor snack attack, you guys.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-8LNJyCafaSk/V6EIppqBnfI/AAAAAAAABCk/KjqOJrpWKm09fm5DXKpWlJk60I_ukdVHQCLcB/s1600/IMG_6324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-8LNJyCafaSk/V6EIppqBnfI/AAAAAAAABCk/KjqOJrpWKm09fm5DXKpWlJk60I_ukdVHQCLcB/s1600/IMG_6324.jpg" /></a></div><br />Lunch is behind you, and you've got a few hours to go until dinner...but you're <i>starving</i>. Cue the multiple choice question:<br /><br />You need a snack, which one should you choose?<br />A) Raw Almonds<br />B) Chips<br />C) Carrots<br />D) Wait for dinner<br /><br />What's the correct answer? None of those options sound that great do they? The answer is actually secret option E) None of the above. What's wrong with raw almonds? Nothing really...that is, if you actually <i>enjoy</i> eating raw almonds. They're healthy, which is great, but not exactly satisfying, so it's all too easy to grab more than you need and before you know it, your snack has turned into a mini meal.<br /><br />And chips? Pretty self explanatory. Chips are delicious in the moment but they're not exactly rich in nutrients, likely leaving you still hungry and even more lethargic than you felt pre-snack.<br /><br />What about carrots? Similar to raw almonds, carrots are healthy but not very satisfying both in the flavor and fullness departments, leaving you hungry and still on the prowl for something delicious.<br /><br />Waiting for dinner is also not a great option when you're really starving since you'll likely feel grouchy all afternoon and set yourself up to overeat when you do sit down for dinner. Which brings me to the correct answer: E) None of the above. Because what you really need is a snack that's delicious, satisfying and healthy; we'll throw in easy to grab-and-go for extra points. These Sesame Sriracha Cashews hit all the marks.<br /><br />They're full of protein and healthy fats, which hold you over until dinner, and are so deliciously crunchy, sweet and salty, you'll be completely satisfied with just a small handful. They're also super simple to make, require only five ingredients, and store well in a zip lock bag so you can make a big batch and enjoy them throughout the week. Snack attack crisis averted.<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/-B-ZRUNKHrJk/V6Klcdt6IiI/AAAAAAAABC0/xSD24YbLthUBy26XjZ_nl3t7ciuGDWynACEw/s1600/IMG_6283.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-B-ZRUNKHrJk/V6Klcdt6IiI/AAAAAAAABC0/xSD24YbLthUBy26XjZ_nl3t7ciuGDWynACEw/s1600/IMG_6283.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-HXUvpppA500/V6KlkXaiFvI/AAAAAAAABC8/kIVo372eQlgQyzjRKyZ2NISLqgdf_5E6ACLcB/s1600/IMG_6310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-HXUvpppA500/V6KlkXaiFvI/AAAAAAAABC8/kIVo372eQlgQyzjRKyZ2NISLqgdf_5E6ACLcB/s1600/IMG_6310.jpg" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tHKGev4xvLs/V6KlkqnS24I/AAAAAAAABDE/ov02MDBvvIgfuuOngDatGfbR5H08jhUDACEw/s1600/IMG_6323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-tHKGev4xvLs/V6KlkqnS24I/AAAAAAAABDE/ov02MDBvvIgfuuOngDatGfbR5H08jhUDACEw/s1600/IMG_6323.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fkDumT7iThE/V6Klkb9kOCI/AAAAAAAABDA/z55TaKM0J_UNJXDYJtcJPxCk5VulEnrSQCEw/s1600/IMG_6313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-fkDumT7iThE/V6Klkb9kOCI/AAAAAAAABDA/z55TaKM0J_UNJXDYJtcJPxCk5VulEnrSQCEw/s1600/IMG_6313.jpg" /></a></div><b><br /></b><b>Ingredients:</b><br />- 2 1/2 tablespoons honey<br />- 3 tablespoons Sriracha<br />- 1 lime<br />- 3 cups raw cashews<br />- 1 teaspoon flaky sea salt<br />- 1 teaspoon sesame seeds<br /><br /><b>Instructions:</b><br />1. Preheat oven to 350 degrees. If using raw honey, melt it in the microwave for about 20 seconds until it's liquid. Combine Sriracha, honey and juice of the lime in a large bowl. Add cashews and toss to coat.<br /><br />2. Spread the cashews in an even layer on a large baking sheet. You will have excess sauce left over in the bowl, do not throw away but just set to the side. Bake in the oven for about 10 minutes.<br /><br />3. Remove the cashews from the oven and pour them back into the bowl with the remaining sauce. Stir to coat before spreading the cashews back onto the baking sheet. Sprinkle with sea salt and sesame seeds and return to the oven for about 10 minutes. Spread the cashews out onto a a large sheet of parchment paper to cool completely before serving.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xG6Gy1GJllI/V6KlkAGigDI/AAAAAAAABC4/Wbd9tVLrKzUS4QlXgRxnuwFPoDdL9zfBQCEw/s1600/IMG_6315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-xG6Gy1GJllI/V6KlkAGigDI/AAAAAAAABC4/Wbd9tVLrKzUS4QlXgRxnuwFPoDdL9zfBQCEw/s1600/IMG_6315.jpg" /></a></div><br /><br /><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com24tag:blogger.com,1999:blog-8953873450044143032.post-83284623703700251872016-08-02T17:52:00.000-07:002016-08-15T17:13:22.786-07:00Honey's Adoption Story<div class="MsoNormal">My cat, Honey, turned 5 last week! If you follow along on <a href="https://www.instagram.com/sprinklesandsaturdays/" target="_blank">Instagram</a> or snapchat (sprinklesandsat), you know how obsessed I am with her and when you hear her adoption story (and see her baby pictures) it’s easy to understand where it all began. So in honor of her birthday, I thought I’d share it with you all.<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-aalcNXHCdxI/V5_nXcLn7wI/AAAAAAAABCI/uFouq4grbl8OFQlaaA50UPWrQYvPjxkagCLcB/s1600/IMG_6266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-aalcNXHCdxI/V5_nXcLn7wI/AAAAAAAABCI/uFouq4grbl8OFQlaaA50UPWrQYvPjxkagCLcB/s1600/IMG_6266.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div></div><div class="MsoNormal">It was the summer before my senior year of college. For most of my life, I thought I wanted to be a therapist (I’m now in marketing, so that didn’t quite pan out), so at the time I was studying to take the GRE to apply to graduate programs. I was beyond stressed spending every day of my summer in the library taking practice test after practice test and visiting home, which was just an hour away, when I got the chance.</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">As a volunteer at the ASPCA, my mom would often take newborn kittens home to foster until they were old enough to get adopted. That summer, when I was home visiting one day, my mom got an email from the ASPCA saying they had a newborn kitten that needed a foster home... or else… Basically saying she would be euthanized if no one came to get her. My mom’s heart broke and she jumped in the car right away to go pick her up. <o:p></o:p></div><div class="MsoNormal"><br />Having had pet cats and foster cats running around my family's house growing up, we all know that certain cats are special. It’s a bit difficult to explain exactly what I mean by that, but I think it boils down to certain cats having more human qualities than others and just a unique connection or bond you feel with them (if you have a special pet, you know what I mean). They’ll greet you at the door when you get home instead of running and hiding under your bed. They can tell when you’re upset - my mom once had a cat that would lick the tears of her cheeks when she cried. They’ll follow you around the house just because they want to be near you. These aren’t typical personality traits of cats, known for their independence.</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">When my mom walked in the door holding Honeycomb, who looked like a tiny grey dust bunny of fuzz, in the palm of her hand I thought she was the cutest kitten I’d ever seen. Throughout that day, as I got to know her sweet, mellow personality I realized without a doubt I'd found my special cat.<o:p></o:p><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-J5DN9gCKwQo/V5_nV7XML2I/AAAAAAAABCE/T6y0tgbvGmAnvCtn962OTWcBHiRBPXcRwCEw/s1600/PicMonkey%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-J5DN9gCKwQo/V5_nV7XML2I/AAAAAAAABCE/T6y0tgbvGmAnvCtn962OTWcBHiRBPXcRwCEw/s1600/PicMonkey%2BCollage.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />The only problem was that I still had a year left of college and there was no way I could have a kitten living with me in a house with seven other girls. So, naturally, I got to work begging my parents to take care of her for my final year so I could take her in as my own cat when I graduated.</div><div class="MsoNormal"><o:p></o:p></div><br /><div class="MsoNormal">My parents were less than enthusiastic about my plan. They already had two cats of their own and, my dad especially, did not want to take care of another.* They told me there was no way. This, on top of the stress I was under studying for the GRE, was heartbreaking. I knew she was mine, I was sure of it, but there wasn't much I could do.<br />&nbsp;&nbsp;</div><div class="MsoNormal">I drove back to school that day feeling like I'd left behind my companion and didn't know when I'd come across another special cat I had that strong of a connection with again.<br /><br />It wasn't until a few days later, when I was studying in the library at school, that I got a call from my mom telling me they'd changed their minds and would take care of Honey for my senior year. She told me she knew what it felt like to find your special cat, and she didn't want me to lose mine. I had to rush outside because my excitement was no where near library level.<br /><br />Today, Honey is such an important part of my life. She makes it possible for me to live alone and yet never feel lonely. She helps out with recipe shoots (pic below). And cuddles up with me every night. Thinking about her possibly being euthanized that day if my mom hadn't gone and gotten her is unbelievable and such a great reminder to always adopt rather than shop, because really she rescued me and not the other way around.<br /><br />*At the end of the year, my dad had fallen in love with her so much, he threatened not to give her back to me.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-kuXLrGb4zVc/V5_n02dV4fI/AAAAAAAABCY/HEJAQ2JFzDAxks4AypjpnKLDfI8fZMr1ACEw/s1600/IMG_5741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-kuXLrGb4zVc/V5_n02dV4fI/AAAAAAAABCY/HEJAQ2JFzDAxks4AypjpnKLDfI8fZMr1ACEw/s1600/IMG_5741.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /></div><div class="MsoNormal"><o:p></o:p></div>Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com18tag:blogger.com,1999:blog-8953873450044143032.post-31480970987782914742016-07-28T22:06:00.000-07:002016-08-12T15:54:13.267-07:00heirloom tomato & avocado bruschetta I should just title this, The Three Best Ingredients Ever. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-75dskagpo5Y/V5URjRJy8_I/AAAAAAAAA_o/U5U7-cURVVcHi7MjgPYDEm_onaSRFuGowCLcB/s1600/TomatoAvocadoBruschetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-75dskagpo5Y/V5URjRJy8_I/AAAAAAAAA_o/U5U7-cURVVcHi7MjgPYDEm_onaSRFuGowCLcB/s1600/TomatoAvocadoBruschetta.jpg" /></a></div><br />Because that’s what’s happening here. Heirloom tomatoes, avocado and bread? Um, yes please. Oh and pesto! So maybe the four best ingredients ever combined.<br /><br /><o:p></o:p> I’ve never been one who wakes up every Sunday morning and attends my local farmer’s market. Don’t get me wrong, I love a good farmer’s market trip, but for me it’s more of an excursion to get brunch from food trucks, grab fresh flowers wrapped in newspaper, and peruse artisan olive oil than an errand to buy groceries for the week.<o:p></o:p><br /><br />Although fresh produce at farmer’s markets is amazing, it’s generally pretty expensive so I reserve my purchases for only certain items that I feel are really special, which brings me to heirloom tomatoes. BBQ and popsicles and fresh cantaloupe are nice, but what I really look forward to when summer rolls around is heirloom tomatoes.<br /><br /><o:p></o:p> They’re a bit of a cheap trick because you can do next to nothing to them and they’ll still taste absolutely incredible. But on the flip side, that also means that if you go the extra mile they’re really out of this world -&gt; Oh, hello avocado, pesto and fresh baguette.<br /><br /><o:p></o:p> This bruschetta has got to be one of the most delicious and festive appetizers or snacks you’ll encounter this season. You’ll start by toasting the bread, then smearing on the bright basil pesto and finish by topping it with the creamy avocado and tangy tomatoes.<br /><br />I used heirloom cherry tomatoes because I couldn’t resist how cute they were when I found them (and later aired my obsession on Instagram), but you can use larger heirloom tomatoes if you’d like and just chop them up. Either way, this bruschetta is a total crowd pleaser and the best way to utilize one of the most delicious treats of summer.<br /><br />And don't forget to enter the <a href="http://www.sprinklesandsaturdays.com/2016/07/vega-protein-powder-giveaway.html" target="_blank">giveaway </a>to win Vega Sport protein powder! A winner will be chosen this Friday.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-FdY0B6DINJ4/V5UL3XauttI/AAAAAAAAA-s/A0mWkI7le8oHhcSk6ofnuM7ZaNN-IthKQCEw/s1600/IMG_6057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-FdY0B6DINJ4/V5UL3XauttI/AAAAAAAAA-s/A0mWkI7le8oHhcSk6ofnuM7ZaNN-IthKQCEw/s1600/IMG_6057.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-v2pGw4HZ6-4/V5UL3c9VUOI/AAAAAAAAA-w/ihp0gZaO9qUafSbnxi1jGaA3kQy9ZwzMgCEw/s1600/IMG_6070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-v2pGw4HZ6-4/V5UL3c9VUOI/AAAAAAAAA-w/ihp0gZaO9qUafSbnxi1jGaA3kQy9ZwzMgCEw/s1600/IMG_6070.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pj5yS3Qv9WY/V5UL38hA3lI/AAAAAAAAA-4/bnltXNxcQJcwK26A4-U9T2HigiHO39ipQCEw/s1600/IMG_6110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-pj5yS3Qv9WY/V5UL38hA3lI/AAAAAAAAA-4/bnltXNxcQJcwK26A4-U9T2HigiHO39ipQCEw/s1600/IMG_6110.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IOewFlgdy3I/V5UL3_xLY2I/AAAAAAAAA-8/hshWoUnvZ_M9Auetq5H8FHXdIxNFcPixgCEw/s1600/IMG_6160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-IOewFlgdy3I/V5UL3_xLY2I/AAAAAAAAA-8/hshWoUnvZ_M9Auetq5H8FHXdIxNFcPixgCEw/s1600/IMG_6160.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4Q9buV9loSE/V5UL3k4ZWqI/AAAAAAAAA-0/2psVotKJkxcgwArVFrqSch4xxH0Ru1n6ACEw/s1600/IMG_6108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-4Q9buV9loSE/V5UL3k4ZWqI/AAAAAAAAA-0/2psVotKJkxcgwArVFrqSch4xxH0Ru1n6ACEw/s1600/IMG_6108.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-ErBwI2ohLLY/V5UL4XZpvMI/AAAAAAAAA_A/QeAHg6PzF9AK-W5zYNYpn7jHO0MGyGZDQCEw/s1600/IMG_6164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-ErBwI2ohLLY/V5UL4XZpvMI/AAAAAAAAA_A/QeAHg6PzF9AK-W5zYNYpn7jHO0MGyGZDQCEw/s1600/IMG_6164.jpg" /></a></div><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://4.bp.blogspot.com/-qKrQgBfktxo/V5USVKZe3GI/AAAAAAAAA_4/CAS9JpGo9LI5SXUSID-Lb-PH14m30f0-ACLcB/s1600/IMG_6182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-qKrQgBfktxo/V5USVKZe3GI/AAAAAAAAA_4/CAS9JpGo9LI5SXUSID-Lb-PH14m30f0-ACLcB/s1600/IMG_6182.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-oav4nh_YDN4/V5UTLGUXuqI/AAAAAAAABAE/TbnXPkzwoTg3GlrlcCa-dRy79kTEcNecwCLcB/s1600/TomatoAvocadoBruschetta3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-oav4nh_YDN4/V5UTLGUXuqI/AAAAAAAABAE/TbnXPkzwoTg3GlrlcCa-dRy79kTEcNecwCLcB/s1600/TomatoAvocadoBruschetta3.jpg" /></a></div><br /><br /><b>Ingredients:</b><br /><i>For the pesto:&nbsp;</i><br />- 5 large handfuls of basil (or one full TJ's package), plus a small handful more for garnish<br />- 3 large garlic cloves<br />- 2 lemons, juiced<br />- 2 tablespoons nutritional yeast<br />- 1/4 cup olive oil<br /><br />- 2 cups quartered heirloom cherry tomatoes, or regular heirloom tomatoes roughly chopped<br />- 2 avocados, peeled, pitted and cubed<br />- 1 baguette cut into 16 rounds<br /><br /><b>Instructions:</b><br />1. Add all pesto ingredients plus salt and pepper to a food processor and whiz until smooth.<br /><br />2. Toast the baguette rounds under the broiler (flipping midway) until both sides are golden brown. Remove from the oven and spread each round with pesto on one side.<br /><br />3. &nbsp;Add tomatoes, avocado, salt and pepper to a large bowl and mix together. Top the baguette rounds with the tomato-avocado mixture. Julienne the remaining basil and sprinkle atop the bruschetta. Serve immediately.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-6ls5iS76JDQ/V5URjkj9QUI/AAAAAAAAA_s/LK6K-oBCO4YwjXbRhZpovbO4-i6jPywQQCEw/s1600/TomatoAvocadoBruschetta2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-6ls5iS76JDQ/V5URjkj9QUI/AAAAAAAAA_s/LK6K-oBCO4YwjXbRhZpovbO4-i6jPywQQCEw/s1600/TomatoAvocadoBruschetta2.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><br /><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com12tag:blogger.com,1999:blog-8953873450044143032.post-53693608913702848772016-07-26T21:42:00.000-07:002016-08-15T17:12:50.584-07:00vega protein powder giveawayWhen you think performance boosting protein powder, plant-based deliciousness isn't typically what comes to mind. It's more so one of those giant barrels of whey protein powder with a topless, insanely muscular man in the midst of a Hulk power stance on it. Aside from the appetite suppressing packaging, what's more is you'll be hard pressed to find protein powder that isn't full of sugar or doesn't contain a long list of chemical additives you can't pronounce. Not exactly ideal when you're looking for something to fuel your body after a killer workout or a boost to add to your morning smoothie. <a href="https://myvega.com/" target="_blank">Vega Sport</a> is the outlier and <b><i>I'm giving a pack of 12 individual servings away to one lucky reader ($50 value)!</i></b><br /><b><i><br /></i></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-dj7MwE35xn0/V5U8QUlZ6pI/AAAAAAAABAU/Ld6Z5hywYaUQ8BrwKrAXJOZq3klZbObTQCLcB/s1600/IMG_6032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-dj7MwE35xn0/V5U8QUlZ6pI/AAAAAAAABAU/Ld6Z5hywYaUQ8BrwKrAXJOZq3klZbObTQCLcB/s1600/IMG_6032.jpg" /></a></div><br /> <b>How much protein is actually in it?</b><br />Each serving of Vega Sport has 30 grams of complete protein, containing all 9 amino acids, which is equivalent to the amino acid profile of whey protein powder.<br /><br /><b>What is it made of?</b><br />Alfalfa, pumpkin, sunflower seed and pea protein. It also contains 5,000 mg of glutamine, which helps repair muscles after exercise, plus turmeric and probiotics.<br /><br /><b>How does it taste, really?</b><br />It's absolutely delicious. I used to hate drinking protein powder, and now it's my reward for completing my workout, it's that good.<br /><br /><b>Do I have to drink it after exercising?</b><br />No. It's made with recovery in mind, but I have it sometimes in place of breakfast, on it's own or in a smoothie, or as a snack for those days you're really hungry and just want some extra protein.<br /><br /><b>What do I mix it with?</b><br />You can mix it with water, non-dairy milk, or throw it in a smoothie. If you want to get creative, it's also delicious in pancakes and muffins.<br /><br /><b>What are the nutritional facts?</b><br />It's 150 calories, 30 grams of protein, 1 gram of sugar and 4 grams of carbs.<br /><br /><b>How do you like the individual serving packs compared to the larger containers?</b><br />The large containers are great for storing at your home, but I prefer the individual serving packs because I can throw them in my gym bag to enjoy right after my workout, or have them on hand for an on-the-go snack.<br /><br /><br /><b><u>HOW DO I ENTER TO WIN?</u></b><br /><br />1. Follow&nbsp;<a href="https://www.instagram.com/sprinklesandsaturdays/" target="_blank">@sprinklesandsaturdays</a> on Instagram<br /><br />2. Like the giveaway photo and...<br /><br />3. Tag two friends who might also like to win in the comments<br /><br />*** For an additional entry, comment about a post or type of recipe you would like to see on the blog.<br /><br />The giveaway will end Friday, July 29th at 11:59pm PST - and the winner will be drawn randomly and announced Saturday, July 30th!<br /><br /><br /><br /><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com14tag:blogger.com,1999:blog-8953873450044143032.post-50401106704119096562016-07-21T22:37:00.000-07:002016-08-15T16:46:12.578-07:00vietnamese tofu lettuce wrapsSo fresh and so clean clean.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-t1jteZUiqyY/V5BdWfwQtDI/AAAAAAAAA-A/JeVGFe1WEqAJGfsuA4K7tIQYT5yyIYbNwCEw/s1600/IMG_6212-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-t1jteZUiqyY/V5BdWfwQtDI/AAAAAAAAA-A/JeVGFe1WEqAJGfsuA4K7tIQYT5yyIYbNwCEw/s1600/IMG_6212-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div>When summer rolls around and I ask myself what type of food I'm craving, the answer is always light, but satisfying meals that require minimal cooking - bonus points for not having to turn on the oven.<br /><br />I live in a small, studio apartment in San Francisco with old appliances and horrible ventilation; a combination that results in my apartment transforming into a sauna when the oven is on for any period of time. You can imagine how fantastic this is in the dead of December when it's freezing outside and all I need to do is bake a batch of cookies to get my apartment warm and toasty for the night. Not so ideal when it's 90 degrees outside, I've toasted a piece of bread under the boiler for a like, a minute and have now found myself standing in front of the open freezer door panting like a dog. Yeah. Not exactly my highlight of the season.<br /><br />These lettuce wraps are the perfect summer meal because their light and full of veggie goodness, while still being satisfying and filling, no oven required and super minimal stove time. All you need to do is stir fry the tofu for about 5 minutes so it's all crispy and delicious and you're set. The rest of your time is spent staking your lettuce wraps with all the fixings until you've reached total taste and texture nirvana.<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://3.bp.blogspot.com/-WgxEIZhMWv8/V5BdWQSbklI/AAAAAAAAA98/OBGL5L3wrMUAiXoTROS5qL1XDrTHRRvjwCEw/s1600/IMG_6201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-WgxEIZhMWv8/V5BdWQSbklI/AAAAAAAAA98/OBGL5L3wrMUAiXoTROS5qL1XDrTHRRvjwCEw/s1600/IMG_6201.jpg" /></a></div><br /><b><br /></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-MQ2S-3fz-2A/V5BdWLs6V8I/AAAAAAAAA-U/ZwbtMbbkWI8n8O2MHl3HXFWtQ_IcMPQBACEw/s1600/IMG_6205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-MQ2S-3fz-2A/V5BdWLs6V8I/AAAAAAAAA-U/ZwbtMbbkWI8n8O2MHl3HXFWtQ_IcMPQBACEw/s1600/IMG_6205.jpg" /></a></div><b><br /></b><b><br /></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-nJQpN4XpJxY/V5BdW2uiTwI/AAAAAAAAA-U/-iPmsSfzbnk4fe882Mk81QcPqAqM9CCjACEw/s1600/IMG_6218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-nJQpN4XpJxY/V5BdW2uiTwI/AAAAAAAAA-U/-iPmsSfzbnk4fe882Mk81QcPqAqM9CCjACEw/s1600/IMG_6218.jpg" /></a></div><b><br /></b><b><br /></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-9u2El4rcNbo/V5BdXNqg1DI/AAAAAAAAA-U/wk6LFzheDfsvu52Pjns5oGqmQNMBF2MdACEw/s1600/IMG_6224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-9u2El4rcNbo/V5BdXNqg1DI/AAAAAAAAA-U/wk6LFzheDfsvu52Pjns5oGqmQNMBF2MdACEw/s1600/IMG_6224.jpg" /></a></div><b><br /></b><b>Ingredients (Serves 4):</b><br />-1 lb extra firm tofu, cubed<br />- 1 tablespoon sesame oil<br />- 1/4 teaspoon garlic powder<br />- 2 heads of red leaf lettuce<br />- 1 cup cucumber, sliced<br />- 1 jalapeño, seeded and diced<br />- 2 scallions, sliced<br />- 1 small handful fresh cilantro<br />- 1 small handful fresh mint<br />- 1 lime<br />- 1 avocado, cubed<br />- 2 tablespoons roughly chopped toasted and salted peanuts<br /><br /><i>For the Peanut Sauce:</i><br />- 1/3 cup creamy peanut butter<br />- 1 tablespoon soy sauce<br />- Juice of 1 lime<br />- 2 tablespoons hoisin sauce<br />- 2-4 tablespoons coconut sugar (or brown sugar)<br />- 2-5 tablespoons warm water<br /><br /><b>Instructions:</b><br />1. To make the peanut sauce: Whisk all ingredients together in a small bowl, adding more coconut or brown sugar as you go to make it sweeter and more water until you reach desired thickness.<br /><br />2. Heat the sesame oil in a large pan over medium high heat. Add cubed tofu and sprinkle with garlic powder, salt and pepper. Cook until golden brown and crispy, about 5 minutes.<br /><br />3. To assemble the lettuce wraps, start with one or two lettuce leafs stacked on top of one another and add tofu, cucumber, jalapeño, scallions, mint, cilantro, avocado and peanuts. Finish with the peanut sauce and a squeeze of fresh lime.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_MagLH9iqD8/V5BdXDzU-pI/AAAAAAAAA-U/s4Ka7M0dg6gTkhCjP0TNMVze7T3VAmNJgCEw/s1600/IMG_6230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-_MagLH9iqD8/V5BdXDzU-pI/AAAAAAAAA-U/s4Ka7M0dg6gTkhCjP0TNMVze7T3VAmNJgCEw/s1600/IMG_6230.jpg" /></a></div><br />Julia Papanekhttps://plus.google.com/117762786257798499382noreply@blogger.com10