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Fall Salad with Molasses Balsamic Vinaigrette

October 16, 2014

This fall salad is loaded with seasonal fruits and topped with candied pecans and blue cheese. The rich molasses balsamic vinaigrette has a mild spice from cayenne pepper. 

 Fall Salad with Molasses Balsamic Vinaigrette | Fake Food Free 

I have the strangest pattern for salad cravings. For some reason throughout the end of the summer, despite all the light and refreshing produce, salads did not sound good at all. But all of a sudden fall hits and I’m ready for some leafy greens. 

Maybe it’s the seasonal fruits like grapes or the heavier toppings like blue cheese that make fall salads surprisingly comforting. That must be why my cravings have finally come around, especially since the temperatures dropped a bit today and the leaves are starting to fall. 

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Chipotle Tomato Soup Recipe

August 23, 2014

This chipotle tomato soup comes together in minutes. It is rich and smooth with a hint of spice from chipotle peppers.

Chipotle Tomato Soup | fakefoodfree.com

I love the little cans of chipotles in adobo. I do. But every time I buy one I’m reminded that they may be the reason that phrases like – a little goes a long way – were created. I can never seem to find use for more than one pepper out of the can at a time.

My point being, I have another chipotle recipe to share. So here’s to hoping you like things spicy!

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Grilled Chipotle Peach and Nectarine Tilapia Packets

August 19, 2014

Grilled Chipotle Peach and Nectarine Tilapia Packets | fakefoodfree.com

We’ve lived in California less than two years and I’ve already started to lose track of the seasons. I grew up around all sorts of berries in Indiana and I visited the orchards in Kentucky so I could tell you exactly when strawberry, blueberry, peach, plum and apple season where in full swing at different points throughout the summer.

But here? Here, most of those fruits last all summer long.

It’s quite the experience for the fruit and vegetable lover. I aim to cherish every moment of it, while still grounding myself with thoughts of those produce-lacking winter seasons spent in Kentucky.

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Salmon and Spinach Cakes with Fried Eggs Recipe

August 12, 2014

Salmon and Spinach Cakes with Fried Eggs | fakefoodfree.com

Protein for breakfast.

Of all the improvements we’ve made to our eating habits over the past year or so, this has been the best one by far.

I wasn’t a complete stranger to a high protein morning meal. I’d have eggs on occasion, or a shake with nut meal, but it wasn’t until we started focusing on eating a lot of protein first thing that I realized how much I relied on carbohydrates for breakfast.

Now, this isn’t necessarily a bad thing. I still work in yogurt with fruit and oatmeal, especially when we are training for a race, but these carb focused breakfasts seemed to be making me crave something sweet every morning.

Once we made the switch, things changed pretty drastically.

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Picnic Chicken Salad with Blueberries and Pecans

July 7, 2014
 
Picnic Chicken Salad with Blueberries and Pecans | fakefoodfree.com
 
I like my chicken salad loaded. It’s  to the point that I want it to contain equally as many other ingredients as it does chicken. Nuts, grapes, dried cranberries, celery, onion, bell peppers – you name it and I’ll mix it in.
 
My favorite part is the fruit. I love that little touch of sweetness against all the other savory ingredients. Grapes and dried cranberries are my standards, but this time of year, nothing says summer like fresh blueberries.
 
Picnic Chicken Salad with Blueberries and Pecans | fakefoodfree.com
 
Normally when I get my hands on some I ask around on social media as to what other people would do with them. The response is always to eat them fresh, and believe me, I’ve got that covered. But after I’ve downed a couple gallons, I still need a few good ideas that aren’t jam.
 
So when I got hungry for chicken salad last week, I decided to use blueberries in place of my old stand-bys. It was my first time trying it and it beat my old versions by a mile. Not to mention that there is something so pretty about those deep blue berries no matter what you use them in.
 
I use a mix of Greek yogurt, mayonnaise and spicy brown mustard as a dressing for my version of chicken salad. It’s become my favorite combination not only for chicken, but for potato salads and slaws, too. If you have your own favorite, don’t hesitate to stick with that and just add the blueberries. They are the real star here, but I do have to admit I am loving them with both the pecans and dill in this recipe.
 
Picnic Chicken Salad with Blueberries and Pecans | fakefoodfree.com
 

Picnic Chicken Salad with Blueberries and Pecans
Makes: 2 to 3 servings
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Ingredients
  1. 6 to 7 oz. roasted chicken, shredded
  2. ¼ cup finely diced onion
  3. ½ tablespoon chopped fresh dill
  4. ¼ cup full-fat or 2% plain Greek yogurt
  5. 1 tablespoon mayonnaise
  6. 1 teaspoon spicy brown mustard
  7. ½ teaspoon sugar (any type - white, raw, brown, etc)
  8. ¼ teaspoon ground black pepper
  9. Pinch of salt
  10. ¼ cup chopped pecans
  11. ½ cup fresh blueberries
Instructions
  1. Place the chicken, onion and dill in a medium bowl. In a separate bowl, stir together the yogurt, mayonnaise, mustard, sugar, salt and pepper. Pour the dressing over the chicken and stir well until the chicken is coated and the dill is distributed throughout the chicken salad.
  2. Stir in the pecans. Add the blueberries and very gently stir just until all ingredients are combined. Refrigerate until ready to serve.
Fake Food Free https://www.fakefoodfree.com/

 

Disclosure: The Sierra Cascade organic blueberries used in this recipe were provided by Whole Foods Oakland. I was not required to write about them and received no compensation for doing so.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out. 

5 Things You Will Love About the Fit Bottomed Girls Anti-Diet

May 7, 2014
Have you ever picked up a book and after reading the first couple of paragraphs you were suddenly in a better mood? A smile slowly starts to spread on your face, the wheels in your brain kick into gear and a voice somewhere inside starts chanting – you can do this!

 

That’s how I felt the moment I cracked open Jennipher Walters and Erin Whitehead’s new book The Fit Bottomed Girl Anti-Diet. 
 
 
I think most people assume that if you work in health promotion in any way, or if your persona is all about eating vegetables and staying active, that a healthy lifestyle comes super easy for you. That choosing kale over French fries requires no internal debate and that every evening you lace up your shoes ecstatic over the four miles you have get to run.

 

Untrue.

 

I have my ups and downs. Times when I gain weight and lose weight. Times when kale tastes good and when it tastes awful. Times when I bust through an eight mile long run and when I have to walk after just one mile.

 

I have to admit I was experiencing a down when I got this book. It launched me right out of it!
If you are a blogger, you remember those blogs you associated with at the very beginning when you first started out. Fit Bottomed Girls is one of those for me; one I connected with. I can still remember Jenn’s motivating comments on some of my original posts here at Fake Food Free. She and the Fit Bottomed Girls crew continue to motivate me. I’ve been thrilled to be featured a Fit Blogger We Love on the site and share a few guest posts on Fit Bottomed Eats over the past few months.

 

Their new book truly encompasses what is great about their site. These are five things I loved about it, and you will, too.

 

  1. It’s about ditching the diet mentality and getting back in touch with eating because you’re hungry, because it tastes good and because it nourishes you.
  2. It’s loaded with tips for quick exercise sessions that encourage movement, not punishment. It even gave me a few new ideas.
  3. It focuses on the positive and being grateful. Too few healthy lifestyle books emphasize gratefulness. Being grateful for what you have, for the simple fact that you can walk or run, changes your attitude.
  4. It emphasizes balance. I know there are people who feel that balance is not an achievable reality, but I completely disagree. It’s one of those journey, not a destination type of things and this book highlights that.
  5. When you read scenarios in the book like the dreaded weigh-in you will laugh out loud while saying – holy crap, that is exactly me.
Intrigued? Good news, the book was released yesterday! Get yourself a copy and as they say – drop the diet drama.

 

If you are already a fan of the FBG website, then I’m sure you are also familiar with the Big-Ass Salad. It always makes me giggle a bit when I read the term, but I love it when Jenn shares her ideas for healthy lunches.

 

There are some quick and healthy recipes in the book that you’ll love, but I decided to share one of my salads with you in celebration of a healthy eating attitude.
Roasted Cherry and Nectarine Salad with Honey-Walnut Dressing | Fake Food Free
It felt like such a long wait, but cherries, nectarines and peaches are beginning to show themselves at the farmers market here. Since they come at a time when we go back and forth between cool and warm temps (well, that’s pretty much always the case in the Bay Area), I struggle to decide between a cold salad or a hot lunch. This recipe combines the two. Perfect solution.
Congrats to Jenn and Erin on the book!

Roasted Cherry and Nectarine Salad with Honey-Walnut Dressing

Servings: 2 to 3

 

Dressing
4 tbsp walnut oil
2 tbsp chopped walnuts
1 tbsp honey
1 tbsp apple cider vinegar
Pinch of salt

 

3 yellow nectarines, pitted and sliced
1 cup cherries, pitted
4 cups mixed greens
3 oz. crumbled cheese (Blue cheese or feta works well. I used goat milk feta.)

 

Preheat the oven to 400 degrees F. Spray a baking sheet with olive oil or coconut oil.

 

In a small food processor, add 2 tablespoons of the walnut oil, walnuts and honey. Puree until the walnuts are finely chopped and a paste forms. Add the remaining 2 tablespoons of walnut oil and puree for about 30 seconds. You will be left with a thick walnut paste and a sweet milky liquid. Transfer to a bowl.

 

Whisk in the vinegar and salt. This will take a little time, but trust me, it will turn into a thick dressing. Keep whisking. Set aside.
Place the nectarine slices and cherries in a single layer on the baking sheet. Bake for 10 minutes, until softened and the juices begin to bubble.

 

Place the greens in a bowl, add the warm fruit and cheese. Pour in the dressing and toss well to coat. (You can also serve the dressing on the side as pictured, but because the dressing is thick, it really works better to toss the salad in it.) Serve right away.
Roasted Cherry and Nectarine Salad with Honey-Walnut Dressing | Fake Food Free
 
Disclosure: The book in this post was sent to me for review purposes. I was not required to write about it and received no compensation for doing so. 

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

12 Favorite Kentucky Derby Recipes

April 30, 2014
12 Favorite Kentucky Derby Recipes | Fake Food Free

You don’t have to live in Kentucky long to catch the Derby bug. We were there for about ten years, but I was hooked after our very first Derby celebration.

Did I mention that I’ve never actually been to the Kentucky Derby?

Everyone seems shocked when I tell them this. It’s a bit of a long story, but you basically have two choices – the infield with loads of intoxicated folks having a good time where you can’t even get a clear view of the race (or so I’ve been told), or tickets for the Grandstand side which, if you can even get your hands on some, are a bit expensive. Add to that, all the people I know who have gone (on the Grandstand side) and had a less than stellar time to see the big, but very short, race.

Compare that to hanging out at the local race track, Keeneland, in Lexington and watching the race on the big screen or having your own party at home. No traffic, no hot sun, you can still wear a hat if you want and there are plenty of bourbon-based beverages and good food.

What can I say? The latter won out for us every year.

Over those ten Kentucky Derbies, and within the past year, I’ve made a few favorite recipes that are perfect for celebrating the big day. Most with bourbon, some with mint and others with Kentucky classics in mind. There will be more to come in the future, but these should give you plenty of ideas for your own Derby celebration whether you need breakfast, brunch, drinks or dessert.

(Click on the recipe name to go to the recipe.)

Cornmeal Waffles with Bananas Foster Sauce from Jonathan’s Bluegrass Table

Bourbon Sweet Potato Waffles with Maple Cinnamon Butter

Mint Julep Scones

Bourbon Banana Scones with Walnuts

Wild Ginger Mint Julep

Kentucky Bourbon-Vanilla Soaked Cherries

Kentucky Bourbon Dogs

Pimento Cheese Dinner Rolls

Maple Bourbon Budino with Spiced Pecans from Bakeless Sweets

Mint Julep Blondies

Bourbon Chocolate Chip Pecan Cookies with Coconut Oil

Kentucky Bourbon Barrel Ale and Pretzel Caramels

Savory Profiteroles with Asparagus and Goat Cheese Recipe

April 16, 2014

Back in early March we vacationed in Antigua. It was our second trip there and I highly recommend it — gorgeous island, friendly people and outstanding food and drink. I did a post on the food highlights from our last trip, but this time I brought back some ideas to recreate in my own kitchen.

We’re no strangers to digging into the local foods, but often the resorts where we stay come up with some delicious things as well. I spotted these profiteroles on the menu our first night and I was bound and determined to try them before the trip was over.

Not only did I want to try them, I knew as soon as I spotted them (and I’m pretty sure I said it out loud to my husband) – that’s what I’m making with the goat cheese!

Right before we left for the trip, I received a package overflowing with products from Redwood Hill Farm in Sebastopol, Calif. A Certified Humane goat dairy, Redwood Hill Farm is a small family farm that has been producing goat milk products since 1968.

My generous package contained — Chèvre (including roasted chile chèvre!), Bucheret, Camellia (camembert), raw milk feta, goat milk yogurt in flavors like apricot mango and mango orange pineapple kefir. I also received some lactose-free products from their sister company, Green Valley Organics – yogurt, kefir and sour cream.

The kefirs have made a delicious addition to breakfast and those aged goat cheeses have been a true treat for the cheese plates my husband and I like to snack on over the weekend. But let’s talk about this chèvre.

First of all, I have not seen it in re-sealable packaging like this, and I love it! Usually I’m dealing with the log wrapped in messy plastic that is a pain to store in the fridge. This makes it so much easier to keep the fridge stocked.

Unlike the other treats that have been a joy to eat and drink as they are, I wanted to make some with the chèvre. When I saw those profiteroles on our trip, I knew that was it. I had the goat cheese and we were coming into asparagus season. Perfect.

These profiteroles are the answer to the traditional finger sandwich. I would take this light, puffed pastry filled with goat cheese over a roll with ham salad any day. They are also easy to make. I know puffy baked things can be intimidating, but even with my past baking challenges, I can make profiteroles without fail. They are not at all as complicated as they seem. Promise.

Redwood Hill Farm chèvre is ideal for this recipe because it has a creamy, almost whipped texture. It blends well with the steamed asparagus. Speaking of the asparagus, be sure to steam it until it is almost mushy and then chop it before adding it to the food processor. This will ensure the asparagus purees and blends into the goat cheese so you have a smooth filling.

Savory Profiteroles with Asparagus and Goat Cheese

Makes: 12 profiteroles

Ingredients:

Profiteroles
1 cup water
½ cup unsalted butter
¼ tsp salt
1 cup white whole wheat flour
4 eggs

Filling
6 stalks asparagus, steamed and chopped
8 oz. chèvre
2 tbsp chopped fresh chives
¼ tsp salt
1/8 tsp ground black pepper

Prep:

Preheat the oven to 400 degrees F.

Add the water, butter and salt to a medium sauce pan. Bring to a boil over medium-high heat.

As soon as it comes to a rolling boil, stir in the flour and reduce the heat. Continue to stir vigorously until a smooth dough is formed. Remove from the heat.

Stir in the eggs. Stir quickly until they are completely mixed in and the mixture returns to a soft dough.

Use a tablespoon to scoop and drop the dough onto the baking sheet to make 12 large profiteroles. You can also use a pastry bag to pipe the dough onto the baking sheet.

Bake for 22 to 25 minutes, until they are puffed and golden brown. Let cool completely.

To make the filling, combine the asparagus and chèvre in a small food processor. Pulse until combined into a smooth green spread. Transfer to a bowl and stir in the chives, salt and pepper.

Use a serrated knife to cut open each profiterole like a bun. Spread an even amount of the goat cheese filling inside each profiterole and serve.

Disclosure:  The products mentioned in this post were provided by Redwood Hill Farm. I was not required to post about them and received no compensation for doing so.

 

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out. 

A visit to St. George Spirits in Alameda, CA

April 9, 2014
As you cautiously weave the car around the blocks of abandoned buildings you will ask the question — are we headed in the right direction? This is a sure sign that you are almost there. 
When you reach the water’s edge and the San Francisco skyline comes into view, three airplane hangars will emerge. Welcome to Booze Alley. Also affectionately known in the local media as Alcohol Alley and Distillery Row. 
The first of these hangars is Rock Wall Wine Company, the second is Faction Brewing and the third is St. George Spirits – home of Hangar 1 vodka. 
This area beckons for a visit. Not only for the high quality beverages, but for the views and the history. 
We’d checked a visit to Rock Wall and Faction Brewing off our list, so last Saturday we hopped on our bikes and headed out to tour St. George Spirits.  
Small scale alcohol production in airplane hangars is a brilliant idea. Plenty of room for processing and distribution, a wide open space to tour, and tasting rooms that have the appealing vibe of old warehouse meets modern design. 

I love it when food and drink tours load me with new information and the St. George Spirits tour did not disappoint. Put it on your list for a must-do when you visit the East Bay. These are few tips to help and some of my favorite highlights from our afternoon. 

A few tips for a visit:

  • Visitors have three options. A tasting, a basic tour with a tasting and a more in-depth tour and tasting. We chose the second option and it was perfect. More details on that below.

  • You have to purchase a tasting to try the vodka. Unlike Faction Brewing next door (excellent beer, by the way), you can’t just swing in for a shot or cocktail, although we really wish you could!

  • Book your tour online and get there 10 minutes early. There were only a couple spaces left in our tour which we booked about 30 minutes before leaving the house. We were on the printed list when we arrived, but we got there about 3 minutes before the tour started. Because of the line to get in, and people buying the tastings, we were late to join the tour.

  • Take your camera. They have some creative displays for their vodkas, the warehouse has original redwood ceilings from the 1940s and the view of the city from the area is gorgeous.

  • Visit in the fall. Our guide showed us a photo of the warehouse full of California and Colorado pears that are used to make the pear brandy. Apparently you can witness the warehouse full of fruit if you visit after they are shipped in during peak season.

  • We biked the 10 miles from our house. If you live in the city or anywhere that you can get in on the ferry to Alameda Main Street Station, bring your bike. It’s an easy 5 to 10 minute ride from the ferry terminal.

  • Plan to shop. They have a gift shop with some things that are difficult to find elsewhere. Some of the brandies were available in smaller bottles and they had a great 3-pack sampler of their gins. The bourbon was also available in the gift shop.

 

The tour, interesting facts and product highlights:

  • Our tour lasted about an hour and included a tasting of five St. George Spirits products that were selected for us and then we selected one other option to try. 
  •  Hangar 1 vodka is made from viognier grapes and wheat. There were four varieties available – Straight, Buddha’s Hand, Kaffir Lime and Mandarin Blossom. 
  • St. George Absinthe Verte was the first released after the ban was lifted in the U.S. in 2007. 

  •  Hangar 1 vodka is incredibly smooth. Something that is pleasantly unexpected for a vodka. They get major bonus points for the creative flavors. I mean, who else would think to infuse vodka with Kaffir Lime? While sipping it I had visions of a spicy vodka martini with Thai chilies.

  • Their gins are outstanding. As described by our guide, the Bontanivore (I love that name!) has 19 botanicals that taste like a gin and tonic before even adding tonic. 
  •  The next on my list to try is the Terroir Gin, made from California botanicals foraged on Mount Tamalpais (Mt. Tam). To date, my only experience with Mt. Tam was the most difficult trail race I’ve ever endured, which I’d rather forget. I’m hoping the gin will change my perspective.

  • The Spiced Pear Liqueur tasted exactly like someone had gathered everything from the holiday season, distilled it and poured it in my glass. Despite being made from pear brandy, it tasted as described – like apple pie.

  • Two things I didn’t get to try that I hope to in the future are the NOLA-style coffee liqueur and the single malt whiskey. 
I’ve added St. George Spirits to my arsenal of options that I present when asked — what is there to do in Alameda? One sip and you won’t dare underestimate the potential of a quiet island or abandoned warehouses again. Three cheers for repurposing old buildings, local products and some fine craft spirits!
 

Purple Brussels Sprouts Salad with Pecans and Orange Garlic Dressing Recipe

March 25, 2014

Purple vegetables.

Need I say more?

I have no idea why I’m so drawn to purple produce, but the responses to the photos that I share on Instagram tell me I’m not alone.

And it’s not just any purple veggie, either. It’s the new stuff. The poor eggplant and cabbage that I’ve always known to be purple get trampled on my way to see a head of purple cauliflower or these…

Purple Brussels sprouts!

I found them while I was browsing Whole Foods a few days ago. I had no idea they existed, but you better believe I bought some!

When it comes to flavor and texture, I’d say they are exactly the same as their green sisters, which I still love. But these purple bundles can really dress up a salad. Especially when everyone around me seems to need a serious dose of spring.

I used mostly purple sprouts with a few green to add more color. If you can only find green, don’t worry. It will taste the same. If the opportunity arises do pick up some of the purple variety, though. And if you know of more purple veggies that might be new to me, do share. I have this overwhelming desire to try them ALL.

Purple Brussels Sprouts Salad with Pecans and Orange Garlic Dressing

Makes: 4 servings

1 lb. Brussels sprouts, stemmed and thinly sliced
3 green onions, sliced
Juice of two navel oranges
1 clove garlic, grated
2 tbsp olive oil
1 tsp orange zest
¼ to ½ tsp sea salt (to taste)
Pinch of black pepper
1/3 cup pecan halves, roughly chopped

Place the Brussels sprouts and onions in a large bowl.

In a small bowl, whisk together the orange juice, garlic, olive oil, orange zest, salt and black pepper.

Pour the dressing over the vegetables and stir to coat evenly. Stir in the pecans.

I prefer it served right away at room temperature. It will stay fresh a day or two in the fridge.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish recipes and images without written permission. Feel free to Pin images and share links to my posts, but please do not copy and paste recipes or photos and share them on other sites. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution.

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