Ashley

yum feelgoodlookgood: Wakame seaweed, like all brown seaweeds, contains fucoxanthin, an active compound that reduces fat accumulation. Read more here.  Of course, eating seaweed salad alone won’t make you lose fat, but I absolutely love it, and find it a much tastier alternative to regular green salad! 

yum

feelgoodlookgood:

Wakame seaweed, like all brown seaweeds, contains fucoxanthin, an active compound that reduces fat accumulation. Read more here. 

Of course, eating seaweed salad alone won’t make you lose fat, but I absolutely love it, and find it a much tastier alternative to regular green salad! 

(Source: dizzyyheights, via healthylivingforyou)

This looks like something I need to make findvegan: Brownie Matcha Brioche Buns (vegan option)

This looks like something I need to make

findvegan:

Brownie Matcha Brioche Buns (vegan option)

(via veganfeast)

David playing with Air Bud

I need to talk to you Julio. This is very important. This world is a dark, dark forest. If you open up a man and look into most of their hearts, you’ll find disgust and evil. Your own parents - your mother and father, would slit your throat, just to get ahead. And when you find a wife, you watch her. And you don’t believe a single word she says. The only person you can trust is me. Your taekwondo instructor.

— Danny McBride - The Foot Fist Way

robotheartrecipes: Chickpea-Olive AppetizerServes 5-6 I took the day off from Veg Boot Camp on Friday so that I could indulge in the bounty spread out at my boss and friend Carol’s birthday potluck. All of my contributions have already been posted to my blog in the past, so I won’t bore you by repeating myself, with this one exception. This little dandy was posted long ago when I first started my blog—back when I didn’t know what I was doing, didn’t have a decent camera, and no one was paying attention anyway—so I think it deserves a revisit. This is a super simple appetizer to put together. The original recipe is designed to make crostinis. However, I prefer to serve the mixture on veggie slices. (I even go against my own morals by serving some on red bell pepper slices)! The recipe also calls for black oil-cured olives, but I have always used kalamata olives and simply downgraded the amount of additional salt that I add. INGREDIENTS 1/4 cup extra-virgin olive oil 2 large garlic cloves, coarsely chopped (2 tablespoons) 1/2 red onion, finely chopped 1/4 teaspoon crushed red-pepper flakes 1/4 teaspoon ground cumin 1 1/4 cups drained and rinsed canned chickpeas 8 kalamata olives, pitted and coarsely chopped 2 tablespoons coarsely chopped fresh flat-leaf parsley Slices of cucumber and triangles of red pepper Coarse salt INSTRUCTIONS Step One: Heat 3 tablespoons oil in a medium skillet over medium-high. Step Two: Cook garlic, onion and red-pepper flakes, stirring occasionally until lightly golden and fragrant, about 4 minutes. Stir in the cumin and chickpeas; cook, tossing, until warmed through, about 2 minutes. Step Three: Transfer to a bowl. Using a fork or wooden spoon, coarsely mash chickpeas. Stir in olives and parsley; season with salt. Step Five: To serve, spoon a heaping tablespoon of chickpea mixture onto each vegetable slice; drizzle with remaining tablespoon oil. Source: Slightly adapted from “Chickpea-Olive Crostini,” Dinner at Home: 52 Quick Meals to Cook for Family and Friends by Martha Stewart. (Demonstrated on the Today Show). View the recipe on Today.MSNBC.com. View the book on Amazon.com.

robotheartrecipes:

Chickpea-Olive Appetizer
Serves 5-6

I took the day off from Veg Boot Camp on Friday so that I could indulge in the bounty spread out at my boss and friend Carol’s birthday potluck. All of my contributions have already been posted to my blog in the past, so I won’t bore you by repeating myself, with this one exception. This little dandy was posted long ago when I first started my blog—back when I didn’t know what I was doing, didn’t have a decent camera, and no one was paying attention anyway—so I think it deserves a revisit.

This is a super simple appetizer to put together. The original recipe is designed to make crostinis. However, I prefer to serve the mixture on veggie slices. (I even go against my own morals by serving some on red bell pepper slices)! The recipe also calls for black oil-cured olives, but I have always used kalamata olives and simply downgraded the amount of additional salt that I add.

INGREDIENTS

1/4 cup extra-virgin olive oil

2 large garlic cloves, coarsely chopped (2 tablespoons)

1/2 red onion, finely chopped

1/4 teaspoon crushed red-pepper flakes

1/4 teaspoon ground cumin

1 1/4 cups drained and rinsed canned chickpeas

8 kalamata olives, pitted and coarsely chopped

2 tablespoons coarsely chopped fresh flat-leaf parsley

Slices of cucumber and triangles of red pepper

Coarse salt

INSTRUCTIONS

Step One: Heat 3 tablespoons oil in a medium skillet over medium-high.

Step Two: Cook garlic, onion and red-pepper flakes, stirring occasionally until lightly golden and fragrant, about 4 minutes. Stir in the cumin and chickpeas; cook, tossing, until warmed through, about 2 minutes.

Step Three: Transfer to a bowl. Using a fork or wooden spoon, coarsely mash chickpeas. Stir in olives and parsley; season with salt.

Step Five: To serve, spoon a heaping tablespoon of chickpea mixture onto each vegetable slice; drizzle with remaining tablespoon oil.

Source: Slightly adapted from “Chickpea-Olive Crostini,” Dinner at Home: 52 Quick Meals to Cook for Family and Friends by Martha Stewart. (Demonstrated on the Today Show). View the recipe on Today.MSNBC.com. View the book on Amazon.com.