To say I need a break from the holidays is an understatement. No more sweets. No more booze. No more rich food. I call UNCLE!
If Christmas wasn’t enough, we celebrated my birthday at some of my Portland favorites this past weekend. We started Saturday off with dim sum at Empire, followed by Holy Donut, cocktails at Vena’s Fizz House, a beer at Novare Res, and takeout pizzas from Otto. When we got home, we imbibed until 9:30ish when Chris, Izzy, and I fell asleep in our PJs on the couch. We woke up at 11:57 to ring in the new year and fell right back to sleep.
On Sunday, my actual birthday, we woke up early to go on a snowshoeing adventure at Pineland Farms. The woods and farm landscapes were stunning and just what I needed to clear my head and open my soul for what 2017 has in store. I should definitely add it wasn’t all meditation and Insta posts. It was a bitch at times because there we got 22+ inches (that’s nearly TWO FEET) of snow on Friday. Usually, I count on calorie hoarding to make exercise such as this
a little easier possible, but my Holy Donut had nothing on unpacked feet of snow. When we got home from snowshoeing, we hunkered down with a homemade lasagna and a Maine Berry Pie (a la mode, duh) from Two Fat Cats Bakery to round out our gluttonous day.
There you go, friend–an agenda for your winter weekend getaway in the greater Portland area. You’re welcome!
As soon as I woke up on January 2nd, I scoured my fridge to find anything resembling a leafy green and my pantry to find anything that looked like a whole grain. I found a small bunch of kale and some shredded carrots in the crisper. I threw the veggies in the food processor and pulsed until finely chopped.
To the veggies, I added a little garlic, cooked quinoa, and sunflower seeds. Finally, I finished it off with blood orange slices, zest, and vinaigrette.
Blood oranges. I most definitely do not need a break from blood oranges. Their juicy, complex crimson ‘meat’ makes them one of my favorite fruits. If you can’t find blood oranges, regular oranges will work just fine here.
It’s so tasty, especially after weeks of indulgence, you can eat it with a side of eggs for breakfast, by itself for lunch, or as a side to lean meat or with a handful of roasted chickpeas and a slice of hearty bread for dinner.
- 1 cup shredded carrots
- 3 cups roughly chopped kale
- 1 clove of garlic
- 1 cup cooked quinoa, cooled slightly
- 2 blood oranges, zest reserved and peeled and roughly chopped
- ¼ cup sunflower seeds
- For the vinaigrette:
- ¼ cup fresh blood orange juice
- 1 Tbsp. honey
- ¼ cup extra virgin olive oil
- ¼ tsp. kosher salt
- 2 Tbsp. white wine vinegar
- In the bowl of a food processor with the blade attachment, add carrots, kale, and garlic. Pulse until ingredients are finely chopped. Add to a large bowl.
- Add quinoa and chopped blood oranges to the bowl with the veggies.
- Rinse bowl of food processor. Fitted with the blade of the food processor, add orange zest, orange juice and honey. Turn the processor on high. Very slowly, add olive oil (barely a steady drizzle) until the vinaigrette is emulsified. With the processor still running, add salt and vinegar. Turn off. Taste for flavor and add more honey or salt depending on your taste.
- Add vinaigrette to salad. Toss to combine. Add sunflower seeds. Toss again.
- Allow to sit at least one hour before serving.