Basically, I love food, and I love being healthy, so this is place for me to share how I, as well as others, can stay healthy while enjoying delicious food and an active lifestyle.
Biology major studying to become a physical therapist Based in Los Angeles & Dallas

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banana brown sugar & cinnamon steel cut oats

Changing it up because they’re steel cut oats instead of rolled - which retain more fiber and protein because they’re not steamed and rolled out. 

A friend was telling me that your brain only has the capacity to make a certain amount of decisions during the day before getting “tired.” So the less decisions you make in the morning about what you’re going to eat, what you’re going to wear, how you’re going to do your hair, etc., the better. I guess you can consider my brain primed for the entire day because I haven’t made a decision about food in about a month. Oatmeal it is and always will be.

What made me think that avoiding blogging (/all responsibilities) would make me feel better and less anxious about my lack of doing anything productive in the world? Waking up is hard to do when your job starts at 2:30 in the afternoon. Then again, this morning sleeplessness that creeps up on me at about 5 every morning would beg to differ. So I got up this time. And cleaned, and made coffee, and decided to blog. 

The thing is, I have always insisted on two things for my blog: First, it would never control me. My blog is my blog is my blog. If I want to blog, that’s great, if I don’t, I will let out my creative genius elsewhere. I don’t blog for readers, just me. Which brings me to number two. My life shouldn’t revolve around my blog. Although things happen to be much cleaner and my refrigerator is stocked much better when it does… I always figured that if something in my life is worth blogging, super. If not, there’s always tomorrow/next week/next year.

But now I’m sitting here on the couch, happily, at 7 in the morning wondering to myself why not blogging is ever an option. I put my camera away, I avoided the blogosphere, etc etc. and my enthusiasm level looked pretty much like my blog stats on the right side of my screen.

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So I am just going to blog and not be embarrassed that I’ve had the diet of a five-year-old lately. And I’m not going to pretend I didn’t just walk gingerly into my room with a brimming cup of latte just to snap that photo and then make the just as dangerous return to the couch to write this post about posting.

coffee

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baked peaches + cinnamon + vanilla almond milk + little bit of brown sugar

I was craving peach cobbler because a mommy blog on pinterest spammed my home page with gorgeous desserts… not complaining… it just made me really crave buttery gooey yummy cobbler. so i made this. 

"Mediterranean" due to the use of olive oil and ingredients purchased during my "go Greek" shopping trip

The sole mission going to the grocery store this past Saturday afternoon was to gather as many Greek and/or Mediterranean staples as fast as I could before being lured into purchasing all the specialty items that are all too appealing to a shopper whose stomach started rumbling 30 seconds after she left for the market. 

I managed to escape with minimal damage to my bank account. I consider my $15 Malbec an investment in my wine education - with it’s origin of a stony terroir and proclamations of deep cherry and black currant…

I got all the things I needed to eat Greek for about five days, or maybe a week if I water down the tzatziki a little lot. 

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To prep for the week, I chopped up cucumber, cherry tomatoes, and red onion, added a small squeeze of lemon juice, tossed and refrigerated to use for Greek salads. 

Central market has an excellent array of Mediterranean side dishes in its to-go section, so surely I could replicate at least one of those with ease. Couscous with spinach and feta. Cook couscous, add spinach while warm, toss in some feta while cool. Refrigerate. Meh.

What did turn out fabulously was the tzatziki sauce, with a little help from Ina Garten.

1 container Fage plain nonfat Greek yogurt + 1/2 cucumber, grated + juice from 1/2 lemon

Cut cucumber in half, then cut lengthwise to scoop out the seeds. Grate one half, wrap in paper towel, and gently squeeze out excess water. Mix all ingredients in a bowl, cover, and refrigerate to allow the flavors to come together.

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What I love about the Mediterranean diet, other than getting to play up my nostalgia for days spent traveling through southern Italy and Greece, is that I am always satisfied. Plenty of lean meats, fresh fruit and vegetables, protein-packed Greek yogurt. This is most likely a base description, but I’m happy, my wine glass is happy, my kitchen is happy, and due to my habit of playing Italian opera loudly when I cook, my neighbors most likely are not too happy.

this is what Saturday nights are made of when I am alone in my apartment

… 

Argentinian wine + Italian music + Greek food 

engagement photos of my good friends Sam & Adam @crookedtreecoffee 🏡 (at Crooked Tree Coffeehouse)

got a little over half way through my workout and felt like I was going to keel over and see my dinner all over again

Hopefully tomorrow’s gym sesh will be better…

yumm!! This was submitted by Indira at Food Food and More Food and it looks absolutely divine!!!

VEGAN VANILLA ROSE CAKE 

I made this vegan cake today for the first time for a friend of mine, Amber. I am quite happy with how it turned out.

Ingredients:

3/4 of a cup of coconut oil,
Rose buds (dried),
Frozen berries,
1 1/2 cups brown sugar,
Coyo vegan yoghurt,
2 cups of flour,
1 tsp of baking powder,
1 tsp of baking soda,
Vanilla essence,
Icing sugar,
Red food dye (or alt I have heard you can use beetroot juice),
Desiccated coconut,
A row of vegan chocolate,
Cinnamon


Method:

  1. Line your cake tin with baking paper and coconut oil, add a sprinkle of flour. Preheat oven to 180 C.

  2. Boil 1 1/2 cups of water on the stove. Add in a large handful of rosebuds, a sprinkle of cinnamon, a few tablespoons of brown sugar, a small squeeze of lemon and a drop of vanilla essence. Lave on the stove to reduce.

  3. In a bowl, add 3 large tablespoons of coyo yoghurt, whisk the sugar in with the yoghurt until fairly smooth. 

  4. Add baking powder and baking soda. Beat it together and set aside for 5 mins, it forms small bubbles.

  5. Take the rosebud infused water off the stove to cool and strain.

  6. Add a cap full of vanilla essence. Add 3/4 of a cup of coconut oil and half of the rosebud infused water. Sift the flour into the mixture, mix well. Add enough red food die the cake turns a dark pink. Pour the mixture into the cake tin.

  7. Bake in preheated oven for 30-35 minutes, or until nicely brown. Leave to cool.

  8. In a bowl mix the other half of the rosebud infused water, icing sugar and red food dye until it turns a lovely pink colour, add a sprinkle of desiccated coconut. 

  9. When the cake cools, cover the top with icing and sprinkle desiccated coconut and grated vegan chocolate over the top. 

  10. Add the frozen berries in a circle around the edge. Cut small chunks of vegan chocolate and place them near the berries.

  11. Use some beautiful rosebuds to decorate the middle and sprinkle some more coconut over the top and enjoy!

The “fiesta” part is probably not very pc of me.. but it was basically a party in a bowl, so I will stand by my title.

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  • 1/2 chipotle-lime chicken breast (from Central Market) // grilled 
  • guacamole // avocado + green salsa + diced onion + diced tomato + chopped cilantro 
  • 1/4 cup corn // roasted in a hot pan for a couple minutes 
  • mixed greens // whatever floats your boat

** I later added more salsa because I used a kale mix and it needed a little extra something to hide the.. kaleness. to be perfectly honest

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I have been complaining about being alone this weekend because everyone is out of town (and by everyone, I mean by roommate and my boyfriend). But really, it has been nice to have nothing to do except cook and workout and then blog about it. I guess it’s just weird not having homework to avoid - it’s making procrastinating less enjoyable since, well, it’s no longer procrastinating. You win, universe. You win. 

But I won with this bowl. Because it’s awesome. 

Thank goodness I already received my diploma. Based on this post it would be difficult to convince anyone I actually received a college degree. 

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rebeccakirstin:

Turtle Creek Park // Dallas

my roommate is gone for the week and i’m trying my best to find things to do to entertain myself in the mean time. Last week I took some engagement photos of my friends in Dallas and I figured there’s probably no better time to edit to my heart’s content. Plus it’s been rainy and cozy (if you count 75 cozy… which I do considering it’s May in Dallas). 

I’ve been hearing about plastics that are FDA approved, food-grade, etc etc but still may be leaching plastic into food and water. I should probably research more before brining it up, but does anyone know more about this? I mean drinking out of glass water bottles looks really cool… But I’d love to know more about the health hazards. Or is this just a new buzz that will blow over without any conclusive evidence?

95 plays
Aphex Twin,
8106.tv / The Piano Has Been Drinking

just pretend you live in a chateau

I have been trying to perfect this recipe for years now, and after searching and sifting, I think I finally got it pretty nailed down.

The Perfect Baked Sweet Potato Fries

preheat oven to 450 F

1 large sweet potato, cut into 1/4 inch fries // toss with 1 tbsp corn starch // toss into colander and remove excess // toss with 1 tbsp olive oil // add pinch of cinnamon + pinch of chili powder // toss toss toss 

spread on baking sheet lined with parchment paper. use two bakings sheets if necessary - it’s important the fries have enough space in between them so they don’t steam each other and they can get crispy

bake for 20-30 minutes on 450

sprinkle with sea salt 

cucumber + lime water // refreshing like a jump in the pool #loneranger

@iheartfood_blog