What are you up to this weekend?
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We're going to be cramming for Monday night's Canine Good Citizen test.
Out of the ten things, Harry + Sally will be graded on; loose leash walking is still our biggest challenge. Admittedly, they each do pretty well as long as they're not together, don't see a bunny, need to chase a leaf, or want to say hi to a kitty
In between practice sessions, we're having dinner with my parents to celebrate our anniversary
And I'm looking forward to some time in the kitchen. After hearing everyone at the gym rave about their Instant Pot, I've finally jumped on the bandwagon. Do you have any recipes I should try?
Whatever you're up to, I hope you have a good one!
For the weekend I thought it might be fun to share a few Instagram accounts from the wellness world that I've been loving lately
Any others you'd like to share? I'm always looking for new inspiration(!)
Tao Portion-Lynch: At 98 years young she holds the record for the oldest yoga teacher, and inspires me with her wisdom and amazing vitality
Mind Body Green: Lots of inspiration for living our best life
National Geographic Creative, EarthPix, and National Geographic Travel: For the moments I'm feeling the winter blahs and need to live vicariously through someone else. Stunning images from around the globe
Food Coach NYC – Dana's simply the best
Spiritual Gangster – Gorgeous yoga photos and Boho-chic vibes; sure to send you on your way with a dose of inspired living
NomNomPaleo: You're guaranteed to find cooking inspiration, whether you're following a Paleo lifestyle or not
The Chalkboard Mag: TheChalkboard.com encompasses all things health and wellness, and their Instagram doesn’t disappoint
Breakfast Criminals: Smoothie bowls + ideas for your own, in every shape, size, and color. The best part? She always includes her recipes
Kayla Itsines: It's so inspiring to see the before and after pictures of people who have followed her guides. While the difference is stunning, her sensible approach to fitness and wellness is what keeps me coming back
Also for the weekend, a new brunch favorite.
Ottolenghi's Eggplant Kuku, a middle eastern take on the frittata, filled with eggplant, onions. Additional boosts of flavor come from herbs and barberries, whose dramatic sharpness magically accentuate everything else.
The Kuku can be eaten hot or cold and will keep well in the fridge for two or three days. It would be great for breakfast, as an appetizer, side, or light main with yogurt, salad, and bread.
~ Adapted from Plenty More by Yotam Ottolenghi
- ½ cup olive oil + extra for prepping the baking pan
- 3 medium onions, peeled and sliced (~ 4 cups)
- 3 small eggplants, tops removed and peeled
- 5 eggs (large or XL)
- 3 Tbsp flour of your choice (I used oat flour)
- 1 ½ tsp baking powder
- ¾ cup bread crumbs, regular or gluten-free
- 1 cup flat-leaf parsley, finely chopped + extra for garnishing
- 1 tsp saffron strands, soaked in 2 Tbsp hot water
- 3 cloves garlic, peeled and crushed
- ¼ barberries (or chopped dried sour cherries or currants soaked in a bit of lemon juice both make great substitutes)
- fine grain sea salt + freshly ground black pepper
- Preheat oven to 400° F
- Line the base and sides of an 8" springform pan with waxed paper and brush the paper lightly with oil
- In a large, heavy pan over medium-high, add a good glug of olive oil and warm.
- Add the onions and saute for ~ 7-8 minutes, or until they've softened, but not yet brown
- While the onions are cooking, cut the eggplants in half crosswise and then cut each half lengthwise into slices ~ ½" thick, so you'll end up with batons ~ 3" long and ½" wide
- Add the batons and a pinch of sea salt to the sautéing onions and continue to cook over medium-high heat, stirring occasionally and gently to protect the eggplant from breaking apart
- Continue to cook for 12-14 minutes, or until the eggplant has softened completely
- Remove from the heat and set aside to cool
- In a large bowl, add the eggs, flour, baking powder, bread crumbs, parsley, saffron water, garlic, a pinch of sea salt and a good grind of black pepper.
- Whisk until well combined
- Once smooth, fold in the barberries, along with the onions and eggplant
- Pour the egg mixture into the prepared pan and bake for ~ 35 minutes, or until golden brown and cooked through.
- Remove from the oven and allow to cool
- Serve warm or at room temp, sprinkled the parsley, if you like