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All things food–real food!
Cool Summer Dinner Recipe
There are those summer evenings when cooking a hot meal just doesn’t jazz me. Last night was one of those evenings. I came up with a fabulous tasting, super easy meal that kept us cool. Give this one a try! 
Garbanzo Wrap
Ingredients:
15 ounce can garbanzo beans
lemon
cilantro
olive oil
curry
tomato
cucumber
crunchy sprouts
fresh mint
greek yogurt, plain
leftover cooked grains
spinach or tomato wraps
Preparation:
1. Blend the first 5 ingredients in a food processor.
2. Chop tomato and cuke.
3. Spread the garbanzo puree onto the wrap.
4. Layer on the yogurt, lightly.
5. Add some grains on top. Note: If you don’t have leftover grains in the fridge, cook some up! That can happen in the morning, while your house has not heated up yet. I suggest a hearty grain such as wheat berry or barley, but any ol’ grain will do.
6. The next layer will be the tomato, cuke, and sprouts. I used radish sprouts, by the way. BUT you can add a million toppings here: purple cabbage, hearty greens, sliced pepper, roasted pine nuts, grated carrots, raisins; any and all combinations will be perfect!
7. As an afterthought, I added a few mint leaves from my garden–this was a brilliant idea!
8. Roll that bad boy up and you’ve got a high protein, nutrient dense dinner that is light, delicious, and refreshing.
Are you feeling cool?
Green Wave: Real food in Fort Lauderdale
I just have to make this quick post from the Ft. Lauderdale airport to tell you about the most amazing raw burrito I just enjoyed immensely. There’s a place in Plantation (suburb of Ft. Lauderdale) called Green Wave, a raw foods, vegan restaurant that serves such yummy food that it’s unbelievable!
First of all, it reminds me of California, my home. Secondly, the food is fresh, organic, delicious, and yes, super duper healthful as an added bonus. I don’t eat raw/vegan too often, although I like it well enough. I had lunch at Green Wave today–intentionally–to nourish me well before a long flight cross country. I also took a to-go burrito, different than any burrito I’ve had before and just finished savoring the incredible textures, flavors, and colors with each bite. I board the plane in less than an hour, and I am well-fed, satiated, and am practically vibrating with all the food energy!
Stop by Green Wave next time you’re in SoFL. Their contact info is in the above link. It’s time to try something different, something real!
Posted in Eat, restaurants, Robin Recommends... | 
Tags: Eat, Green Wave, raw food, Robin Recommends..., vegan | 
1 Comment »Food for business travel
Yes, take those few moments to pack healthy snacks that will sustain you while traveling for business…or pleasure!
Posted in Balance, Eat, Man on the Go, Video | Tags: Balance, Eat, manonthego.com, travel food, Video | No Comments »Use the Whole Foods App
Posted in Balance, Eat, Man on the Go, Video | Tags: Eat, manonthego.com, travel, Video, Whole Foods | No Comments »Best Beets Recipe
Yep, it’s true: Beets are delicious. If your memory of beets are from the canned, mushy slices your mom served you, be prepared to have your taste buds delighted and your body rejuvenated! Beets are nutrient dense and can be prepared in a very tantalizing way. Here’s my favorite recipe:
Ingredients:
Red or golden beets or a mixture of both
Blue Cheese, crumbled
Turkish apricots
Candied pecans or walnuts
Balsamic vinegar
- Wash and wrap beets in foil, bake at 400 for 60 minutes. Let cool completely (several hours).
- Wearing kitchen gloves, rub the beets gently and the skin will fall right off.
- Clean up the beet tips.
- Chop into bite sized chunks.
- Add crumbled blue cheese, chopped turkish apricots and (optional) just a few candied pecans.
- Drizzle with good quality balsamic vinaigrette (I used fig) and sprinkle a tad of salt and pepper.
- This dish can be eaten at room temperature or cold from the fridge in the summer. Enjoy!
Posted in Eat, Recipes, Updates | Tags: beets, delicious, nutrient dense, recipe, simple | 5 Comments »Matzo and Mouthwatering Memories
Matzo sandwich:
1. Break one sheet of matzo exactly down the center.
2. Spread one half with cream cheese.
3. Spread the other half with peanut butter.
4. Spread strawberry jam on both sides.
5. Place the two pieced together to make a delicious sandwich!
Passover began at sundown Monday and will continue through next Monday. Although I no longer “observe” the holiday rituals as I did as a child, namely giving up all leavened flour products for the holiday duration, Passover continues to hold a dear place in my heart. My parents, who are now in their early 80’s, fly out to celebrate with us each year, my father leads a liberal version of the Passover Seder, and I become reacquainted with matzo. Just the smell of it reminds me of many mouthwatering childhood memories.
I have been enjoying matzo sandwiches all week for breakfast and invite you to give it a try as well! There are still a few boxes of matzo on the store shelves! Enjoy.
Spring Into Healthy Eating
Spring is upon us! Asparagus is back, so are strawberries—it’s time to start thinking about how to welcome the change of the seasons with a fresh approach to cooking. Chili, soup, and stew are not as appealing when the trees are budding, as they are when the branches are bare.
Planning ahead is the key to success when it comes to eating well. The warmer temperatures and longer days are marvelous reasons to incorporate the practice of taking 90 minutes a week to prepare food for the upcoming week. Dust off and clean up the BBQ for grilling veggies and fruit to be used later in casseroles, salads, sandwiches and salsas. (of course, you can use the broiler as well—it’s more convenient!). Think: peppers, asparagus, squash, pineapple, tomatoes, garlic, eggplant, onions, just about any of your favorite fruit or veggies… when you add one or three to a pot of quinoa or barley, throw in some white beans, fresh parsley, and sprinkle with feta cheese, you’ve got a light, healthful, and delicious spring or summer dinner.
Stay tuned for recipes and yummy eating ideas!
