Oodles of Noodles for your Poodles

In my wildest dreams/imagination, I'm an independently wealthy blogger/author/exercise enthusiast/nutrition expert/crafter extraordinaire/Pinterest phenomenon/mommy/super model/inspirational speaker/teacher/social media consultant/exceptional pet rescuer.

Until I can make all of these things happen for myself/the world/you, I have about $15 in my wallet, a new blog post for you all, a few notes jotted on a paper pad in my purse, I went to Soul Cycle this morning, I made myself some green juice, I thought about crafting, I pinned a few things, I winked at The Boyfriend, I managed to get my sweaty hair into a super (not model) bun on top of my sweaty head, I chatted with a good friend for 3.2 miles, I gave a few words of advice, I tweeted/instagrammed/updated my Facebook status, and I did actually visit a pet rescue, where my friend offered to help come walk the dogs a few times a week, therefore, today, I worked on all of my life goals.

Yesterday, I made dinner. I also, loves, completely forgot to photograph the finished product. Epic. Blogger. Fail!

I did, however, take an Instagram photo, so that is what you are left with. The sad remains of the best noodles ever. To share with your poodles. Because I said so, that's why.

Oodles of Sesame Noodles
Serves 8

Prep Time: 20 minutes
Cook Time: +/- 15 minutes
(That's for you, AMBY! Love you!)

Ingredients
1 lb. (16 oz.) Whole Wheat Spaghetti, cooked according to package directions and drained, 1 C. of pasta cooking water reserved
2 Tbs. Canola Oil
1/2 Yellow Onion, diced
2 Cloves Garlic
1 Small Broccoli Crown, chopped small
2 Carrots, julienned or cut into matchstick sized strips, (I use this OXO Vegetable Julienne Tool)
1 Red Bell Pepper, sliced thinly
1/2 Yellow Bell Pepper, sliced thinly
3 Green Onions Sliced into quarters lengthwise to make super long, thin strips
1/2 C. Shredded Purple Cabbage
1/2 tsp. Salt
10 oz. Uncooked Shrimp (optional)
1/2 tsp. Black Pepper
Cilantro (for garnish)
White and/or Black Sesame Seeds (for garnish)

Sauce
2 Tbs. Toasted Sesame Oil
2 Tbs. Low-Sodium Tamari or Soy Sauce
2 Tbs. Fresh Lime Juice (about 2 limes worth of juice)
2 Tbs. Seasoned Rice Wine Vinegar
1/2 tsp. Fresh Grated Ginger
1 Tbs. Miso Paste
1/4 C. Creamy Peanut Butter
2 Tbs. Brown Sugar

Directions

Cook and drain pasta, reserving 1 cup of the pasta water for later. Prepare all vegetables as mentioned above. Please do not cut your fingers off doing so. Add the oil to a large (preferably non-stick) skillet. Add the onions and cook until slightly softened, about 2-3 minutes over medium heat. Please do not cry. Add garlic and broccoli and cook 3 more minutes. Add carrots, peppers and cabbage and cook for 2-3 more minutes. Sprinkle all with 1/2 tsp salt to taste. Remove from heat and toss with green onions. Place all vegetables in a large clean bowl, and if cooking shrimp, add uncooked, peeled and deveined (gross) shrimp to the same (now empty but still vegetable-y) pan. Sprinkle with 1/2 tsp black pepper. Cook on medium heat until shrimp are pink, 3 minutes.

To make the sauce, add all ingredients together in a medium-sized bowl and whisk until all is smooth and creamy, about 3-4 minutes.

Add sauce to noodles, stirring to coat all noodles well. Add veggies and shrimp, stir to coat. Use the pasta water to thin sauce/noodles if needed. To serve, sprinkle with chopped fresh cilantro and white and/or black sesame seeds.

Eat for dinner, and lunch, and dinner, and lunch. And maybe breakfast. And don't, under any circumstances, forget to share with your poodle.

Xoxo,

End All, Be All, Cure All

A little over two years ago, I went to China for the first time. I was excited. I was hopeful. I was a little cautious. I searched high and low for the best travel accessories to make the hours spent in the last row of the airplane more tolerable. I packed emergency supplies of everything from Luna bars to first-aid kits. I drank my OJ, I got lots of sleep (thanks, Ambien!), and I prayed that every germ on every plane, train and automobile would steer clear of my sensitive sinuses, lest I fall victim to some weird strain of Chinese bacterium and die. Because that could totally happen. I saw Contagion.

I didn't know it at the time, but the vitamin and supplement regimen that I implemented two years ago would become the end of all my sick days. (Insert sad face here.)

I love sick days.

Unfortunately, I have only used two since I had swine flu way back when. Yes, two. Swine flu? Yes. Two sick days in two years, with fourteen trips to China thrown in for good measure? Also yes.

Here's how:

Whole Foods brand Women's Food Based Multi Vitamins: 1 daily

Why? I think this is a good vitamin, with everything I need, and nothing I don't. It's also pretty cheap, and readily available. It's food based, so I don't have to worry about laboratory-created chemicals sneaking in there.

Jarrow Formulas Jarro-Dophilus EPS 5 Billion Multi-Strain Probiotic: 2-4 daily depending on how I'm feeling and/or how much yogurt I've had that day (seriously).


Why? This probiotic is shelf-stable. I do store it in the fridge at home, and take only as many blister packs as I'll need with me on each trip. Since beginning this regimen over two years ago, my stomach problems have lessened, and my immune system has clearly soared. I count this little orange box as one of life's many blessings.

365 Whole Foods Immune Support Formula: 3 daily when feeling perfectly normal, up to 6 as indicated when feeling so-so or slightly under the weather

Why? Because I like you. Just kidding. Actually, you know I do like you, that's why I'm sharing all of my trade secrets. Be forewarned, this guy is hard to swallow - literally these things are like horse pills. I'm proud to say I can now swallow three at once. It took a lot of practice, kids, but I have faith you too will one day be able to do this.

I take all three of these supplements at bedtime, or right after dinner. Please, for all that is holy, do not take these all at once first thing in the morning. Just take my word on this one.

Also, I get plenty of sleep, eat plenty of garlic and drink plenty of green juice when I can get my germy little hands on it. (And let's not forget the germ-fighting powers of a stiff drink. Alcohol kills germs. That's just a fact.)

All of that, and THIS soup:

Kill All The Bacteria Miso Soup
Serves 10

Ingredients

3 - 32oz containers Veggie Broth
2 Leeks, washed and trimmed
6 cloves Garlic
1 1/2 Tbs. Wakame Flakes
10 oz. chopped fresh Shitake Mushrooms
5 oz. chopped Oyster Mushrooms
1 - 3.5oz package Enoki Mushrooms
1 Lemon, juiced
1/2 C. Miso Paste
Sliced Scallions, for garnish

Directions

Boil broth, chopped leeks and diced garlic for 10 minutes.

Add wakame flakes, shitake and oyster mushrooms and boil for 5 more minutes.

Remove from heat. Ladle three large spoonfuls (about 1 1/2 C.) of the hot broth (trying not to get any mushrooms in the mixture) into a large container. Whisk in the miso paste until it becomes a smooth, thick liquid with no chunks (sounds appetizing, huh?)

Mix miso liquid into soup. Add enoki mushrooms and the juice of one lemon (to prevent scurvy). Garnish with sliced scallions and serve hot.

I do not know a lot about garlic or miso, but I can tell you this. The more garlic in my system, the less likely the spirits and demons and foreign bacteria bother me. Do not boil the soup once the miso has been added, as it will kill and destroy the germ-fighting powers of the miso. And if you are questioning all of the mushrooms, just know that I feel the mushrooms work in the same way the probiotics do, fighting fire with fire (or fungus with fungus) so to speak. Or fire with water. Fatal attraction. Whatever. 


Do what I say and never be sick again.*

*There is no medical proof to my claims, please don't sue me when you get a cold next week. Thanks in advance.  

Xoxo,

Well, There You Are! I've been looking all over for you.

Dear Anyone Who Reads This,

This has happened to me again.

And I couldn't be happier. Moments after I got the phone call, you know what I did? Do you know what I did, Dear Reader? I picked up my camera and I made a recipe and I took pictures of it.

Hallelujah. I'm back.

Until I get a new job, that is...

But I'm hoping, Dear Readers, that with the help of Jesus and the Internet and Vodka that I can overcome the one-sided life I have been living for over two years now, and find a balance.

A balance? Hang on a second, it's been so long since I've uttered that word I need to double check its definition with Merriam Webster:

Definition of BALANCE

(I skipped through to #9 because 1-8 were BOR-ing!)

9: mental and emotional steadiness

Otherwise known as THAT THING I'VE BEEN MISSING FOR THE LAST TWO YEARS.

That thing.

Oh right, that. 

Well, the buck stops here! (Whatever that means.)

Get ready for a post tomorrow that will knock your socks off, Dear Readers! (Trust me, it's already been written.)

Xoxo,

Happy New Year!

2011 was the year of new beginnings for me.

I got laid off from a job I hated; I began a job I love. I left my girlie apartment in West Hollywood for a fantastic life of coupledom in West L.A. I left my free time, my blog and my social life at the door, while I worked harder than I ever have in my life.

It was the year of friends getting married and having children. It was the year of being stuck on airplanes for 15-hour flights next to other people's screaming children. It was the year I traveled to China 7 times, Canada twice, and more states in our country than I can count. And it was another year I lived and loved in L.A.

And I cannot wait for next year. To live and breathe the fresh air of the new year. It might just be a normal Sunday in January, but it's a new chance to be the best me I can be.

I have big plans for this year. I can't thank you enough for being here for me, through thick and thin, for the last two and a half years. I wish you nothing but the best for the year ahead!

Xoxo,
Erin

Oh Yum...Gluten-Free Rocky Road Cookies!

You know what the problem with rocky road ice cream is? Nothing. Nothing at all. I love rocky road ice cream, in fact, when I was in high school, my mom and I could polish off a gallon by ourselves in one sitting. (Don't tell her I told you that, she might be embarrassed.) My favorite brand is good old Dreyer's, found at any and every grocery store in America.

I know it's not the healthiest thing on the planet (especially if you're eating an entire gallon - sheesh!) but I love it all the same. And yet, my shopping repertoire is now more in the vicinity of Whole Foods and Trader Joe's, and it's rare I splurge on something so..um..what's the word I'm looking for...CALORIC...as this.

And yet, it was just Christmas...

And Christmas in this kitchen means two things: Booze and Cookies. Booze for me, and cookies for you. Based on my favorite ice cream. And the best part? These cookies are gluten free, and aren't even that bad for you. At. All. Don't say I never did anything for you, I'm no Grinch!

Gluten-Free Rocky Road Cookies
Makes 18 Large Cookies

Ingredients
1 3/4 C. Chopped Toasted Almonds, 1/4 C. reserved after toasting for topping
4 Organic Egg Whites
3 C. Organic Powdered Sugar
3/4 C. Cocoa Powder
1 Packet Starbucks Via Instant Coffee, Columbia flavor; or 1 tsp. Instant Espresso
1/2 tsp. Fine Grain Sea Salt
1 Tbs. Vanilla Extract
2 C. Miniature Marshmallows, 1/4 C. reserved for topping
1 Packet Starbucks Via Instant Coffee, Columbia flavor

Directions

Preheat oven to 350*. Chop whole almonds on a rimmed cookie sheet, and toast in oven for 15 minutes. Remove from oven and allow to cool while you make the rest of the batter. Reduce oven to 325*.

Beat egg whites in mixer until slightly bubbly, about 2 minutes. Sift in powdered sugar, cocoa powder, instant coffee and sea salt. Add vanilla.

Beat until smooth and creamy, with the consistency of melted ice cream.

Fold in by hand 1 3/4 C. toasted almonds and 1 3/4 C. mini marshmallows.

Using an ice cream scoop, spoon mixture onto parchment paper coated cookie sheet, only 6 cookies per tray. (They will spread out a lot.) By hand, place 3 chopped almonds and 3 mini marshmallows on top of each spoonful of cookie dough, pressing down slightly on the batter.

Bake for 12 minutes, at 325* until tops crack and look shiny.

Immediately remove parchment from hot cookie tray and place on cool counter top. After 5 minutes, use a clean spatula to remove from parchment paper. Be careful, cookies are very delicate. Place on a flat tray or plate and allow to set until fully cooled before serving.

Hope your post-holiday dieting is off to a good start. I know mine is (not)!

Xoxo,