Posts tagged #vegetables

Green Soup. Make it and Love it.


My friend sent me this recipe and when I first looked at it I was skeptical. The only time I consume that much green, mixed all together, is in a smoothie. This is by far the greenest soup I have ever made, andddddd it was so good!

The problem: My camera man hates onion, and this recipe calls for a lot of them. I usually avoid onions or purée the heck out of them so that they are no where to be found. The onions in this soup, however, play a huge part. There is no hiding them. So if you are not a fan of onions, beware!  But OMG this soup is awesome. Go make it. Eat it. And love it. 

Posted on October 30, 2014 and filed under apps/side dish, soup.

Fruits and Vegetables that take a while to go bad.

I love supermarkets!!!! 


BUUUUT I hate waste, especially when it comes to food! It is hard, though, when you get excited and buy a lot of vegetables and fruit and then you realize there is not enough time to eat everything before it goes bad. I have a habit of buying too much, and sadly seeing things go bad and throwing them away.

Below are a list of fruits and vegetables that stay fresh for a long time (if stored correctly)!


Every day I have an apple, but sometimes I over buy and my apples do not seem as fresh as I would want them to be. In order to avoid your apples going bad store them at a temperate of 30°F - 32°F. If they are stored in a place that is just 10 degrees warmer, they’ll ripen twice as fast! Make apples last by putting them in a plastic bag in your fruit crisper drawer. Eat the largest apples first; they’re usually the first to go bad.


I love fresh beets! I make them often, and they are always delicious. Beets can last between 2 and 4 months in the refrigerator. First, cut off the greens if they’re still attached, and then store them in a plastic bag in your vegetable crisper. Stick a few holes in the plastic bag. I am making a fresh beet salad now, stay tuned for this blog post!


Did you ever notice how carrots always seem wet? Carrots give off a lot of moisture and this is part of what cases them to rot more quickly. A tip would be to wrap carrots in a paper towel, so that it absorbs the moisture. And if you buy them in a plastic bag, stick some paper towels in the plastic bag and change the towels whenever they get too damp. This can keep them fresh for a few weeks to a few months.


Potatoes do not like light (makes them turn green) and the ideal storage temperate is 40ºF. If you have a basements put your potatoes there. This is a really good storage spot for potatoes. In good conditions they can last from 2-4 months. Sweet potatoes are a little different and do not last as long in storage so eat them within a week of purchase! 


I used to keep my garlic cloves outside on a little plate. But I soon noticed that they did not stay too well. Teh garlic would start to sprout if I did  not use it within a week.

Garlic keeps longest when stored at 60º- 65ºF and moderate humidity. Garlic should be ok if you place it in a dark kitchen cabinet. You can also store whole bulbs in the fridge in a paper bag. The bulbs will last for months if you store it this way... score! But make sure your garlic is not cut or else everything will smell of garlic.

Take note that once garlic has been in the cold, keep it there! it will start sprouting within days after being brought to room temperature. So if you decide to store it in the fridge keep it there until right before you want to use it!  

Winter Squash

Pumpkins, butternut squash, and other varieties of squash will last between 2 and 6 months if kept in a dark cabinet. You want air to be able to circulate around the squash so make sure to keep them in a single layer with not much around them. 

Frozen Veggies

If your veggies always seem to go bad, you can try frozen! Frozen vegetables are frozen within hours of being picked, and can be even healthier than the fresh vegetables. You don't have to worry about them going bad, and storage is easy.. in your FREEZER! 

Do you have any tips on how to keep vegetables or fruit fresh longer? 

Collard Green Wrap, a GREAT lunch option.



My clients and readers are always asking me "What is a good food option for lunch"? Well folks... here it is. Collard Green Wrap!

It is delicious AND easy! Wrapping the "burrito" was the hardest part for me. 


Feel free to stuff your collard green burrito with anything you wish. Elise gave us advice:

1. Do not stuff it with anything pointy like carrot strings. Pointy things can puncture the wrap.

2. Double up the wrap with two layers of collard greens

3. Make sure you add a grain like Quinoa, couscous, or brown rice. This will help absorb any juices from your vegetables or any other foods you decide to add to your wrap.

What else have you used as a "wrap" other than the traditional tortilla?

Elise is awesome. She has such great recipe ideas. Follow her here:

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After Elise shared her recipe with us it was only fair that I take her through a workout. The video will be posted tomorrow! 

Dairy free tomato soup and whats in my shopping cart!

I went a little crazy at Whole Foods today. Usually I go food shopping 2 times a week and grab a few things here and there. But today I did it ALL in one shot. When I started putting my groceries on the conveyor belt (?) the Whole Foods employee asked if I wanted delivery. Delivery? UMM YES please!  It was PERFECT. I walked home, without my groceries, and Whole foods arrived at my apartment just 30 minutes after me! The delivery charge for me was $5, it depends on where you live and/or how much money you spend. The charge was worth it for me because I would have paid more for a cab ride home with my groceries. Check out their delivery fees here. photo (61)

My groceries arrived neatly packed and I couldn't believe how simple and painless the process was. The only thing I took home with me was my fresh ground almond butter. I was craving an almond butter apple sandwich on Ezekiel bread, and I did not want to wait for that to be delivered!


Two large bags and 1 small bag arrived. The small bag consisted of my frozen items.


I bought 10 ripe vine tomatoes for a tomato soup that I am making (actually right now.) I will post tomorrow and give you the recipe.

An inside scoop into Sweat With Lauren Hefez's grocery bag! AND I call the first food item cabbage about 100X's it is actually cauliflower. WOOPS!

Cabbage, kale, white bean, carrot, celery and brown basmati rice soup!

photo (51)

photo (51)

I love making soups. Soups are usually easy to make and are a nice low calorie option to keep you warm during the cold winter months!

This soup does not look great, but it tastes great. I put this soup together myself, so no recipe followed. You can tweak the measurements if you feel necessary. This recipe makes a lot of soup. So cut in half if you wish to make a smaller batch! As I was writing this blog I realized that I need to do a better job at recording my measurements for people who like to cook with measured amounts of seasonings and such, which hmm is probably most people. Sorry I'll do a better job next time!

photo (52)

photo (52)


  • half head of white cabbage (fist time I used it in a soup and I love it!)
  • 3 carrot sticks
  • 3 stalks of celery
  • 1/2 onion (I left this out, but you can add!)
  • Kale- 5 leafs? I am not really sure but that sounds about right.  You can use more or less.
  • White beans (I used raw white kidney beans and then cooked them myself, you can grab a can if you wish)
  • photo (55)
  • 1cup of basmati rice (you can use regular brown rice, or you can totally leave this out)
  • 6 cups chicken or veggy broth (for soup) I know so MUCH. you can add half water half stalk.
  • garlic, minced about 2 tbs
  •  salt to taste (don't be afraid to add it. Mine did not have enough)
  •  pepper to taste
  • EVOO- 2tbs, add more if needed
  • dried thyme to taste. I added a lot. It was so good. Don't be afraid
  • Cumin (if you wish)


  • First I dealt with the raw beans.  I brought 1 cup of white kidney beans to a boil took it off the heat and let it sit for an hour as I was prepping the soup.  This allows the beans to soften a bit.
  • dice the carrots, celery, and onion
  • Slice the cabbage in little strips, you do not need to make the strips small but try to not have them too thick.
  • In a pot add some EVOO and mix in some garlic, let is sizzle a little then add in diced onions, cabbage, carrots and celery. Mix for about 4-5 minutes on medium heat. You will slowly see all of your veggies shrink. Mostly the cabbage.
photo (54)

photo (54)

  • Add in your 6 cups of broth,white beans and kale. Mix and then let it sit uncovered until it comes to a boil.
photo (53)

photo (53)

  • Lower heat to "Low" and let it cook for (SHOOT I didnt time it but this is an estimate) about 45minutes-1hour. Mix every 20 minutes. You should test and just feel it out. When veggies seem cooked, you are done! Take off heat and enjoy.
  • **As your soup is cooking, make your brown rice. Then mix into soup at the very end. This is optional. I did it and find the soup more filling.
Posted on December 6, 2012 and filed under food, savory, entree, apps/side dish.

Perfect boiled eggs



I was at my friends house this past weekend and we made the most slammin' salad.

  • Spinach
  • shredded broccoli slaw
  • iceberg lettuce
  • corn
  • beans
  • tomatoes
  • avocado
  • cucumbers
  • and.... not so hard-boiled eggs

I took it upon myself to make them, telling her "I am so good at making boiled eggs". Turned out I was lying. I actually suck.

HERE IS THE RIGHT WAY: never again will you fail at boiled eggs:

1. Arrange eggs in a pot that is wide enough to allow a single layer of eggs.

2. Cover eggs by 1 inch with cool water.

3. Over medium heat, bring water just to a boil.

4. Remove pot from heat, COVER (that is where I went wrong) with a snug lid and set aside for 12 minutes. (if you want soft-boiled eggs just 3-5 minutes will do)

5. With a slotted spoon, transfer eggs to a bowl of ICE WATER, stirring gently to cool eggs down.

6. Once cool you can peel immediately, or store in the fridge!

ENJOY and never screw up your hard-boiled eggs again!

Posted on April 24, 2012 and filed under food, breakfast, savory, entree, lunch.

root vegetables galore



My mom once made this baked root vegetable dish, and it was quite awesome. Today we spent the morning together and decided to go to Russo's (an amazing produce place in Watertown, MA) and get everything we needed to make the "Root Vegetable Galore"!

photo (5)

photo (5)

Ingredients: (pictured from left to right)

  • parsnips (eh it was OK)
  • sweet potato
  • jicama (never baked it, but SO good!!)
  • carrots
  • turnips
  • celery root
  • beets
  • fingerling potatoes
  • kohlrabi (forgot to get in "root vegetable shot", but separate image  is down below)
  • garlic
  • onion
  • EVOO
  • salt and pepper
  • rosemary (optional)
photo (4)

photo (4)


  • pre-heat oven to 400 degrees
  • peel and wash vegetables (no need to peel fingerling potatoes)
  • cut vegetables into cubes ( not too small, cut the beets a little smaller as they usually take longer to cook)
  • cut onions into small slivers
  • peel garlic and keep whole
  • cover everything with  EVOO,  add salt and pepper to taste. Mix around to make sure all is coated *when it comes to the beets, mix them in a separate container, then add to the mixture. Beets will discolor everything!
  • place vegetables, onions and garlic on a large baking pan and spread out


  • bake at 400 degrees for about an hour. Mix around vegetables every 25 minutes. Each oven cooks differently, so use your own digression. Vegetables should be tender and delicious!  ENJOY!

Below we have kohlrabi. I have never cooked with this vegetable before, but it is great!

photo (2)

photo (2)

photo (1)

photo (1)

Make sure you take off the stems and peel before you cut it.

If you make this dish let me know how it goes and if you made any changes! XO

The best GUILT FREE spaghetti

spaghetti squash 011

spaghetti squash 011

So I am not much of a pasta person. I lived in the North End, Boston (aka little Italy) for 2 years; I ate at a local Italian restaurant ONCE! People always tell me I should try Spaghetti Squash.  I finally came across this "spaghetti squash" at Trader Joes, and was excited to experiment and cook with this new found vegetable. I decided to make Spaghetti squash topped with an abundance of julienne cut vegetables, mozzarella, garlic and EVOO.

To start I cut the squash in half the long way and placed it in water and boiled it for about 20-30 minutes. I used thongs to take the squash out of the water and let it cool off a little before stringing.

spaghetti squash 002

spaghetti squash 002

While the squash was boiling I julienne cut one red pepper, one yellow zucchini and one green zucchini, all with the help from a special peeler. Next time I will add some carrots!

spaghetti squash 003

spaghetti squash 003

I warmed up a pan with EVOO and fresh crushed garlic. After the garlic simmered for a bit I added the julienne veggies and gave it a little toss. By this time the Squash was ready for the fun part... stringing!

spaghetti squash 005

spaghetti squash 005

You have to string the squash the long way. It can be hot so be careful! Don't forget about the veggies... keep mixing!

spaghetti squash 006

spaghetti squash 006

In order to spice up the veggies I added grape tomatoes cut in half, diced fresh mozzarella cheese, and a medley of ground up spices. It was such a filling dish, and I can not even begin to describe how buttery and delicious the squash tasted. I kept saying, "is there butter in this"? The best part it was ALL veggies!

Other methods to cook the squash:


 about an hour in the oven at 375 F.


 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.


 for about half an hour.

Slow Cooker/Crock Pot:

 Put it in with a cup of water and let it go on low all day (8 to 10 hours).

How do you make your spaghetti squash?

Posted on October 6, 2011 and filed under food, entree, savory.