Friday Lunch: Green Juice

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Green Juice Recipe

As I’ve mentioned before, I have food issues. All of them. So, I’ve started doing juice cleanses to reset my body and my brain. It’s a lot (okay, a little) easier to pass up good-but-bad-for-me food when I’ve just come off of three days of nothing but juice.

Today is day two of my second three-day juice cleanse. I feel pretty good, but poor Jeff has to have juice today, too, because while I feel pretty great, I don’t deal well with other temptations around the studio.

Since yesterday’s juice was pretty sugar-heavy (lots of beets, apples, and carrots), this is my attempt at a greener juice. It’s made with cucumbers, kale, parsley, mint, apple, some carrots, a little lemon and lots of ginger. Of course, it sounds a lot greener than it looks. I think we can all agree it’s not as pretty as the last juice I posted. But what it lacks in color, it makes up for in flavor. Jeff even called it “delicious.”It’s good, but I’d be lying if I said I weren’t dreaming of hitting the Indian buffet right about now.

Chipotle-Bacon Guacamole

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We developed this smoky, salty guacamole for, and they’ve heaped plenty of superlatives on it in the past few months (10 guacamole recipes you have to try before you die…15 party dips guaranteed to get you laid…467 bacon recipes that will send you straight to Flavortown, and the hospital).

And to be honest, if less than humble, it’s deserving of all accolades. After all, it’s guacamole, which is inherently delicious, with bacon and chipotle peppers, which are also delicious. Oh, and you eat it with pork rinds. Basically, it’s a bowl of delicious mixed with a pile of delicious served with a bag of delicious.

guacamole with bacon and smoky chipotle peppers

Smoky Chipotle and Bacon Guacamole

total time: 30 minutes
servings: 2 cups

3 ripe Haas avocados
8 ounces bacon, cooked
2 canned chipotle peppers, dried and diced
¼ cup finely diced white onion
1 lime, juiced
¼ cup chopped cilantro
Kosher salt

1. Scoop the avocado into a bowl. Coarsely mash it with a fork. Stir in the bacon, chipotle, onion, jalapeno, lime juice, and cilantro. Season with salt. Serve with tortilla chips or, even better, pork rinds.

Make Ahead: Press plastic wrap firmly against the surface of the guacamole and refrigerate overnight. Leaving one of the avocado pits in the guacamole will also help reduce oxidation (browning). Because science.


Coffee Cream Soda: A Refreshing Caffeinated Treat

posted in: Drinks | 0

Coffee and Cream Soda Together

I drink coffee. Lots of it. Too much of it according to my husband. Most of the time, I drink it hot and black, maybe with a shot or two of espresso for an extra boost. When it’s warm out, though, I prefer something chilled, like iced coffee, or even better, toddy — coffee that’s cold brewed. I also believe that everything is better with bubbles, and believe it or not, I’ve found a way to combine the two.

Earlier this summer, bloggers were making a big deal about coffee with tonic water. And that’s good, but if you want something a little sweeter, I suggest trying cream soda. It’s been my go-to bubbly coffee drink since I worked for a coffee roaster a few summers ago. One painfully hot day, I started playing around with mixers, and figured cream soda might work because the flavors would mimic the cream and sugar people often put in coffee. I was right, and the result was a refreshing, slightly sweet caffeinated treat.

The proportions don’t really matter; I mix mine about one to one. While I prefer toddy, regular coffee that’s been chilled works just fine, too.

Summer Squash “Linguine”

posted in: Recipes | 0

If you skipped ahead of this painstakingly crafted introduction and have already looked at the recipe, I know what you’re thinking: “You said this was linguine, but I don’t see any linguine in this recipe, and I’m starting to feel like everything you’ve ever told me is a lie.”

First of all, calm down; you’re way too emotional about this whole linguine thing, and you seem to have serious trust issues. Secondly, I used quotation marks around the word “linguine,” which we all know means, “kind of but not really.” Thirdly, take a look at the photo below and tell me these julienned summer squash “noodles” don’t look just like linguine …

That’s what I thought. Now shut up and go enjoy this summer squash “linguine.”

yellow squash linguine

Summer Squash “Linguine” with Shrimp and Asparagus

active: 20 min
total time: 20 min
servings: 6

When julienned on a mandoline, lightly sauteéd summer squash does a great job of imitating pasta, making a light, healthy, gluten-free dish when tossed in olive oil with shrimp and asparagus.

2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1 pound asparagus, trimmed
3 medium yellow squash (or combination of yellow and green), julienned on mandoline
Kosher salt and black pepper

1. In a large saucepan, heat 1 tablespoon oil over moderately high heat. Add shrimp and asparagus and cook until the shrimp is cooked through and the asparagus tender, about 4 minutes. Remove from the pan and set aside.

2. In the same pan, add 1 tablespoon of oil and sauté the squash over moderately high heat for two minutes. Season with salt and pepper and toss with the shrimp and asparagus and serve.


Friday Lunch: Caprese Crazy

posted in: Friday Lunch | 0

Caprese Salad Tomatoes Mozzarella Kansas City Olive Oil Feed Me KC

We’re starting a new feature here at The Feed. We might even keep up with it. It’s called Friday Lunch, and in it, we’ll share what we’re eating for lunch on Fridays. Sometimes it might be pretty, like today’s. Other times, it could be really ugly, and sometimes, when we’re not feeling up to preparing anything, we’ll eat out. Here’s our first installment. 

If there are two things we love here at Feed Me Creative it’s tomatoes and alliteration. However, I’ll only eat tomatoes when they’re in season. I mean, sure, I’ll eat tomato sauce any time of the year (and tell myself it was canned by an Italian grandmother in the middle of August) but I don’t care where I am — if there’s a raw tomato on my plate in January, you can be sure it’s going to stay there.

August is a whole other story, and this year, my husband and I are growing four kinds of tomatoes and three kinds of basil in our garden. Since we can’t keep up at home (because, let’s be honest — we’re not that healthy), I’m hauling the overflow into the Feed Me Creative studio, and Jeff and I are pretty much subsisting on caprese salads. As Martha Stewart would say, it’s a good thing.

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