un coeur et une tête

last green smoothie of 2011! :)

getting my nutrients on before the NYE festivities 

i’m enjoying a banana, a clementine, half a scoop of sun warrior protein, 1 1/2 tbs of hemp seeds, a couple handfuls of spinach, and water/ice

nom nom nom

yummmmerrrrrzzz!

Cinnamon Banana Durian Shake.

One of my favorite things growing up was a durian shake or sinh to sau rien that I’d order whenever I went to a vietnamese restaurant with my parents. Usually they’re super unhealthy but I just figured out how to make a fairly healthy version! 1 banana, 2 pieces of durian deseeded, cinnamon, and your desired amount of water and ice. Blend and voila! A yummy yummy shake!

ingenious! sounds delish! can’t wait to make this!

sunshel:

How I didn’t discover this idea sooner is beyond me. So simple, virtually fat-free, and only two ingredients. Oh and did I mention that it tastes absolutely delicious?

This is a great non-dairy milk alternative, especially compared to problematic soy varieties. Also, many of you may react negatively to nuts, leaving almond milk out of the question. If that’s the case, Banana Milk is well worth a try. (And hey—you may actually be unaware of a nut sensitivity. I discovered mine only two weeks ago!)

Banana Milk

Makes 6 cups, 52 calories per cup

• 3 Bananas (Be sure you’re using ripe bananas)
• 1.5 cup Water

Throw in blender, add more water to desired consistency. Store in refrigerator for up to 5 days.

Note: Also very diet-friendly. Low in calories and fat, and full of vitamins and minerals as well as easily digestible simple sugars to provide you with long-lasting energy.

(Source: sunshel)

Ahi Tartare from the cheesecake factory.

Wound up doing dinner with the cousins instead of cooking at home. Had this and a small arugula salad. I ended up having a lot of the cheesecake they got but whatevs. It was a special occasion.

Warm Chamomile Tea with Milk.

good way to wind down after being so tense and tired today.

i’ll sleep well tonight! :)

• 2 1/2 cups cream cheese, room temperature
• 1/2 cup sugar
• 1 3/4 tablespoons cocoa powder
• 5 tablespoons Godiva 85% Dark Chocolate Callets
• 2 whole eggs
• 2 egg yolks
• 1 3/4 tablespoons crème faiche

In a food processor with a blade attachment, cream the cheese until smooth and then add in sugar. Pulse a couple times to incorporate sugar and cocoa powder. Add in eggs and yolks pulsing a couple times again and scrape down to ensure all is smooth and uniform. With machine running, pour in melted Godiva Chocolate in a steady stream until all in, and finish by pulsing in the crème fraiche. Pour batter into a 10” x 10” baking pan and bake at 325 for 30, minutes or until custard is set and a toothpick inserted in center can be removed cleanly. The top may caramelize or brown slightly, which is not an issue. Once set, remove from oven and allow cheesecake to cool completely. Wrap the pan with plastic and reserve in cooler to set and chill completely.

Once the cheesecake is cold and firm, remove it from the pan and place in a mixer bowl with a paddle attachment. Beat the cake for a few moments to soften and smooth out the custard. Place smoothed custard into a piping bag with a plain tip and pipe into the bottom of a plastic lined half cylinder mold. Tap the mold to ensure the custard is solid and then flatten out to top. Freeze the mold to harden the custard for unmolding. Once the cake can be unmolded, remove from the pan and cut into 1½” sections. Brush some tempered Godiva Dark Chocolate onto a strip of acetate and, while it is still fluid, smooth over the top of the molded cheesecake. Once the chocolate has cooled and completely crystallized, remove the acetate, revealing a shiny and textured chocolate finish.

SOURCE

PRETTY! :]

anin:

cupcakesoftheday:

seeingscarlett:ffoodd:prettyfoods:thelovelybones:

Watermelon cupcakes