It’s time to mix things up a bit! LA has just been SO HOT that I wanted to try something revitalizing and healthy for this Sweet & Caffeinated post. Enter: Moon Juice Shop! This Venice-based cold pressed juicery has been making waves across the city for their 100% organic products and unpasteurized elements.
Moon Juice makes more than just juice – they have a ton of healthy snacks to try too!
I decided to try (from left to right) the Watermelon, Tomatoes & Lime cold juice, the Silver Strawberry almond milk, and the Carrot, Lime & Coconut cold pressed juice. They made for delicious snacks over the next few days.
The awesome thing about Moon Juice is that all of their juices are hydraulically pressed, which basically makes the most nutrient-rich possible drink. One bottle of Moon Juice is equivalent to three pounds of raw fruits and veggies – amazing!
The Watermelon, Tomatoes & Lime juice was super smooth and refreshing. The Silver Strawberry almond milk was so tasty and felt like an extra special treat! The Carrot, Lime & Coconut had a bit of zest thanks to the ginger element, but I also loved it! Honestly, all three were a win – and a good pick-me-up from this heat wave!
Moon Juice is also sold at the Ace Hotel in Downtown Los Angeles and at their shop in Silver Lake. I’m eager to try more flavors soon!
Hey y’all! You may or may not know, but Jennie is getting married this month, so as we ramp up for the wedding we’re winding down the cooking…but that doesn’t mean we’d leave you hanging! We’re starting a new Thursday post dedicated to oldies but goodies while we plan away the wedding – we hope you’ll forgive us! Here’s a fish taco recipe we made last fall – they were easy and delicious, and since it’s still hot in LA, we figured an easy dinner meal with minimum oven time is ideal!
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Last weekend, we suddenly realized that in all our years in Southern California, we’ve never made our own fish tacos. We’ve driven all over town, and sometimes out of town, to taste the offerings of every taco stand and beach side happy hour we can find. But somehow, it only just occurred to us that we can probably make these ourselves!
It turns out that, like most dishes, the key is to keep it fresh and simple. We opted to pan-fry our fish in oil and garlic after a brief soak in some lime juice.
We served ours with a layer of finely chopped red cabbage and scallions for a crisp bite.
You could stop right there and serve with sour cream, fresh pico de gallo, or just a quick squeeze of lime juice, but this came together so easily that we decided to make our own remoulade sauce as a topping!
Taco Ingredients:
1 lb white flaky fish
4 scallions
2 cloves garlic
3 tbsp grapeseed oil
juice 2 limes
salt and pepper
1 cup shredded red cabbage
corn tortillas
Remoulade Ingredients:
½ cup mayo
¼ cup sour cream
1 tsp chili powder
1 tbsp lime juice
1 tbsp chopped parsley
¼ tsp coriander
salt and pepper
Find the full recipe here!
It is getting to be the end of summer and we decided what could be better for the transition between seasons than a last hoorah summer veggie tian. What’s a tian you ask? A tian is more or less vegetable casserole usually topped with some cheese. Yes, please!
We found this recipe inspiration through Pinterest and were very please with the result. It is quick, easy, and just straight up gorgeous. The original recipe called for Italian cheese, salt, pepper, and thyme, when all was said and done we thought it could use a little jazzing up. For second and third helpings we added cheddar cheese, bacon bits, and dare we admit, Tapatio. Roast the veggies for 30 minutes at 400 degrees covered with foil, then remove the foil and bake with the cheese topping for an additional 15-20 minutes.
The ingredients for the tian are versatile, using the plentiful summer squashes, and they can handle whatever toppings and groupings you want to throw at them. It’s a great recipe to experiment with.
What’s your favorite end of summer recipe?
In case you haven’t noticed, school is starting to be in session! You might not be going back to school, but maybe your kids are, and that means running a tight ship in the morning. How do you get everyone out the door with lunch in hand on time? Here are some tips for getting back on the “Bring Your Own Lunch” bandwagon with ease!
Do you have any tips and tricks you use to prepare for each week’s meals?
Hey y’all! You may or may not know, but Jennie is getting married this month, so as we ramp up for the wedding we’re winding down the cooking…but that doesn’t mean we’d leave you hanging! We’re starting a new Thursday post dedicated to oldies but goodies while we plan away the wedding – we hope you’ll forgive us! Here’s a great end of summer recipe for those zucchini that are rolling around in your CSA that just won’t end! This was originally posted in October of 2011 – so please forgive our photos! Enjoy.
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Zucchini bread is one of those lovely versatile foods that you can eat with breakfast, lunch, or dinner, and still have it be the perfect thing to eat. You can eat it with soup, salad, butter, you name it, it’s delicious!
I used to make banana bread all the time, but when I stopped eating non-local fruit, I had to switch, and I’m glad I did!
Last week I made two loaves from a recipe adapted from a few sources I found.
You take your zucchini. You need about 2 cups of zucchini, grated.
Use a cheese grater, rather than a food processor. I feel like the food processor makes it too watery.
Please note the shredded zucchini bread. Not the two cup measurers, the teaspoon measure, the knife dangerously close to flame, and the Pasta Fagioli in the background. We’ll get to that later.
After you grate your zucchini you’re going to want to put all your dry ingredients in a separate bowl and mix them up. For this recipe I used half whole wheat flour and half all-purpose flour. And then you know, a plethora of spices…cinnamon, nutmeg, coriander.
Now you’re going to want to put the olive oil in with the eggs, add a smidge of lemon juice, then add your zucchini. Give it a spin, then add your dry ingredients.
Delicious.
Bake in a loaf pan. Eat it warm, or eat it for breakfast. Or bring it to work and your coworkers will love ya!