Read Online Brunette Ambition by Lea Michele - Free Book Online
Authors: Lea Michele
Tags: General, Biography & Autobiography, Self-Help, Personal Growth, Entertainment & Performing Arts, Fashion & Style
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granola
¼ cup chopped strawberries
¼ cup blackberries
¼ cup blueberries
Top the yogurt with the granola and berries and serve!
LUNCH
Kale Salad + Tzatziki + Whole Wheat Toast
I like things nice and tart, which is why I usually whip up a quick red wine vinaigrette; when I’m feeling super-healthy, instead of a more traditional dressing, I’ll swap in plain apple cider vinegar with some lemon and sea salt. Or I’ll blend store-bought creamy miso dressing with apple cider vinegar. If you’re new to kale salad, give yourself a chance to like it, and start with a thicker dressing, like an organic Caesar, before you take it in a healthier direction.
Kale Salad
3 kale leaves
Pinch of sea salt
Juice of 1 lemon
1 teaspoon olive oil
1 apple, chopped
3 celery stalks, sliced
1. Wash, rinse, and de-stem the kale.
2. Tear the kale into bite-size pieces.
3. Put it in a bowl with the sea salt and lemon juice, and then literally massage the pieces for about 5 minutes (or even longer).
4. When it’s softened, add the olive oil.
5. Add the apple and the celery and toss to combine.
NOTE: Kale is a very tough green, and you really need to take your fingertips and massage and soften it to improve the taste; it sounds crazy, but it makes it much more enjoyable to eat. If you think you don’t like kale, try this before you give it up entirely!
Red Wine Vinaigrette
This makes plenty for several salads, so you can store whatever’s left over in a glass jar. The dressing will separate in the fridge, so give it time to come back to room temperature before you whisk it again.
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1 garlic clove, finely chopped
3 tablespoons red wine vinegar
6 tablespoons olive oil
4 scallions, white parts thinly sliced
Combine the ingredients in a bowl and whisk together.
Tzatziki
This isn’t the most “authentic” tzatziki recipe, but it’s quick and delicious and makes Greek yogurt a little more exciting. This makes enough for just me, but if I have friends over, I’ll multiply the recipe.
1 7-ounce container Greek yogurt
1 small cucumber, peeled and cubed
1 teaspoon kosher salt
1 tablespoon apple cider vinegar
1 teaspoon olive oil
½ teaspoon minced garlic
1 tablespoon fresh dill (I love dill, use less if you don’t)
Pinch of black pepper
Juice of 2 lemons
1. Combine all the ingredients except the lemon juice in a bowl.
2. Add the lemon juice to the mixture, stir, and serve!
DINNER
Shaved Radicchio, Parmesan, and Truffle Whole Wheat Pizza with a Sunny-Side-Up Egg + Quinoa Pasta with Marinara
I saw a variation of this pizza recipe in my friend Alicia Silverstone’s excellent guide to veganism, The Kind Diet —my version is a little less healthy. I use store-bought whole wheat pizza shells—make sure that you check the packaging of your crust to see if it needs to be cooked a bit before you add the toppings.
1 12-inch premade whole wheat pizza shell
1 head radicchio, finely shaved (if it’s a large head, use half; I shave mine with a mandoline, but be careful not to cut your fingers!)
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
2 tablespoons plus 1 teaspoon olive oil
Parmesan cheese
1 egg
1 teaspoon truffle oil (optional)
1. Preheat the oven to 400˚F.
2. Cook the pizza dough as the directions dictate.
3. Place the radicchio in a Ziploc bag with the lemon juice, kosher salt, and 2 tablespoons of the olive oil, and shake until it’s well mixed.
4. Layer the top of the premade pizza crust with the radicchio mixture and bake until it gets crispy (you can also put it on an outdoor grill). This should take about 10 minutes.
5. Shave Parmesan cheese over the top until the pizza is covered, and continue to bake until the cheese melts, about 2 minutes.
6. Heat the remaining 1 teaspoon olive oil in a skillet over medium heat.
7. When the pan is hot, break the egg into the skillet and cook for 2 minutes.
8. When the pizza is almost finished (the radicchio
¼ cup chopped strawberries
¼ cup blackberries
¼ cup blueberries
Top the yogurt with the granola and berries and serve!
LUNCH
Kale Salad + Tzatziki + Whole Wheat Toast
I like things nice and tart, which is why I usually whip up a quick red wine vinaigrette; when I’m feeling super-healthy, instead of a more traditional dressing, I’ll swap in plain apple cider vinegar with some lemon and sea salt. Or I’ll blend store-bought creamy miso dressing with apple cider vinegar. If you’re new to kale salad, give yourself a chance to like it, and start with a thicker dressing, like an organic Caesar, before you take it in a healthier direction.
Kale Salad
3 kale leaves
Pinch of sea salt
Juice of 1 lemon
1 teaspoon olive oil
1 apple, chopped
3 celery stalks, sliced
1. Wash, rinse, and de-stem the kale.
2. Tear the kale into bite-size pieces.
3. Put it in a bowl with the sea salt and lemon juice, and then literally massage the pieces for about 5 minutes (or even longer).
4. When it’s softened, add the olive oil.
5. Add the apple and the celery and toss to combine.
NOTE: Kale is a very tough green, and you really need to take your fingertips and massage and soften it to improve the taste; it sounds crazy, but it makes it much more enjoyable to eat. If you think you don’t like kale, try this before you give it up entirely!
Red Wine Vinaigrette
This makes plenty for several salads, so you can store whatever’s left over in a glass jar. The dressing will separate in the fridge, so give it time to come back to room temperature before you whisk it again.
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1 garlic clove, finely chopped
3 tablespoons red wine vinegar
6 tablespoons olive oil
4 scallions, white parts thinly sliced
Combine the ingredients in a bowl and whisk together.
Tzatziki
This isn’t the most “authentic” tzatziki recipe, but it’s quick and delicious and makes Greek yogurt a little more exciting. This makes enough for just me, but if I have friends over, I’ll multiply the recipe.
1 7-ounce container Greek yogurt
1 small cucumber, peeled and cubed
1 teaspoon kosher salt
1 tablespoon apple cider vinegar
1 teaspoon olive oil
½ teaspoon minced garlic
1 tablespoon fresh dill (I love dill, use less if you don’t)
Pinch of black pepper
Juice of 2 lemons
1. Combine all the ingredients except the lemon juice in a bowl.
2. Add the lemon juice to the mixture, stir, and serve!
DINNER
Shaved Radicchio, Parmesan, and Truffle Whole Wheat Pizza with a Sunny-Side-Up Egg + Quinoa Pasta with Marinara
I saw a variation of this pizza recipe in my friend Alicia Silverstone’s excellent guide to veganism, The Kind Diet —my version is a little less healthy. I use store-bought whole wheat pizza shells—make sure that you check the packaging of your crust to see if it needs to be cooked a bit before you add the toppings.
1 12-inch premade whole wheat pizza shell
1 head radicchio, finely shaved (if it’s a large head, use half; I shave mine with a mandoline, but be careful not to cut your fingers!)
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
2 tablespoons plus 1 teaspoon olive oil
Parmesan cheese
1 egg
1 teaspoon truffle oil (optional)
1. Preheat the oven to 400˚F.
2. Cook the pizza dough as the directions dictate.
3. Place the radicchio in a Ziploc bag with the lemon juice, kosher salt, and 2 tablespoons of the olive oil, and shake until it’s well mixed.
4. Layer the top of the premade pizza crust with the radicchio mixture and bake until it gets crispy (you can also put it on an outdoor grill). This should take about 10 minutes.
5. Shave Parmesan cheese over the top until the pizza is covered, and continue to bake until the cheese melts, about 2 minutes.
6. Heat the remaining 1 teaspoon olive oil in a skillet over medium heat.
7. When the pan is hot, break the egg into the skillet and cook for 2 minutes.
8. When the pizza is almost finished (the radicchio
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