Lemony White Bean Dip

This is a super simple but delicious recipe. Like a bean hummus without the extra ingredients. Super quick and taste delicious with veggies or pita to dip.
Ingredients
  • 1 can cannellini beans, drained and rinsedIMG_3939-682x1024.jpg
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 4 tablespoons extra virgin olive oil
  • sea salt and pepper to taste
  • pinch crushed red pepper flakes
  • Serve with pita or wrap thing of choice

 

Instructions

  1. Add beans, lemon juice and minced garlic to a food processor. Blend while slowly adding extra virgin olive oil. Blend until smooth and creamy. Add sea salt and pepper to taste. Transfer to a bowl and add pinch of crushed red pepper flakes.

Mer Does the Dam Thing

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Give us a quick intro about yourself.

Im originally from the east coast of the US and my family lives in the middle-of-no-where Mexico. For the past 5 years Ive been working for Under Armour as an Advance Concept Designer on their Innovation team, aka I design and make concept “cars” in the form of sport clothing. This January I was lucky enough to relocate to the European HQ in Amsterdam and I couldn’t be happier. I’m currently living in De Pijp with my boyfriend, my little teal bike, and a ton of plants (they are so cheap here and now may have a problem). On the weekends I love running through city center as it’s just waking up, then grabbing my bike and exploring a new part of town or park.  Literally, everyday I see or experience something that makes me smile, I truly can’t get enough of this place.

 

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What do you enjoy most about living in Amsterdam?

Cycling aside, I love that the second the sun is out the entire city explodes into the streets. Just the other day I watched my neighbors drag out a kitchen table onto the sidewalk and host an impromptu champagne lunch… on a Tuesday. That is living!

 

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What’s your photography background?

It all started in high school on my dads old black and white Pentax, I loved the smells of the dark room and watching the photos appear under the developing liquid. In 2007 I was accepted to the Savannah College or Art and Design on a photography scholarship but switched my major to fashion design upon arrival. Most recently I’ve been running my little instagram / vsco with my iphone or Motorola Galaxy. I technically have a nicer camera… somewhere (it may be still packed away) but Im all about quick shots while trying not to crash my bike. The phone is quick and isn’t as obvious when I’m chasing people down the street snapping away.

 

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What would your first post be about?

I’d love to do a little collection post on shoes worn by cycle commuters. I’m always in awe of the women who are flying past me in the morning rocking 5″ heels, meanwhile I have to concentrate to keep my boots on the pedals. Amsterdam is so effortlessly chic and cycling never seems to get in the way of someones outfit; just enhances it.

 

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Why join the Cycle Chic team?

Honestly, it feels like an easy fit. Im already cycling about admiring Amsterdam’s finest and freshest, sneaking photos of anything that catches my eye.

From a professional standpoint part of my job is sending street recaps [March Snap] of things I’m seeing in Amsterdam and other travels back to our US based design teams.  So literally my eyes are always peeled absorbing all that the city has to offer.

And from a more selfish note, you seem like fun interesting ladies and who wouldn’t want to be part of that network.

 

Thanks for your time, tot ziens!

Turkey, Hummus and Veggie Wraps

This one is so simple to write the recipe feels like an insult to my/ anyones intelligence, but let’s be honest.. if it’s not on here I’ll forget its even an option.
turkey-hummus-and-veggie-wrap.jpgIngredients
  • 6″ whole wheat tortillas
  • 2 tbsp hummus
  • 3 oz deli turkey meat
  • 2 small tomatoes, sliced
  • ¼ english cucumber, cut in long strips
  • 1 bell pepper, cut in long strips
  • lime juice
  • salt and pepper to taste
Instructions
  1. Lay out the tortillas and spread a tbsp of hummus on each. Divide the turkey in 2 and arrange on top of the hummus on each tortilla. Divide the veggies evenly among the 2 wraps, season with salt and pepper if preferred then squeeze some fresh lime juice on each.
  2. Roll each tortilla, cut in half and serve with additional veggies on the side.

Healthier Chicken Salad Sandwich

Ingredients

  • 2 chicken breast (large, cooked)
  • 1 1/2 cups greek yogurt (non-fat)
  • 1/4 cups mayonnaise chix-salad-HA.jpg
  • 1 teaspoon garlic salt
  • 2 tablespoons dijon mustard (I use whole grain dijon)
  • 1/4 cups mixed nuts (chopped)
  • 1 cup celery (chopped small)
  • 1 cup red grapes (quartered)
  • 1 cup butter lettuce (chopped)
  • 1 whole wheat pita (toasted)
Instructions
  1. Toast 4 whole wheat pitas.

  2. Mix all remaining ingredients together (except lettuce), stir until well coated by yogurt and mayo.

  3. Fill pitas with chicken salad mixture and lettuce. Enjoy

*You can also just use the butter lettuce as the “bread”

THAI GREEN CURRY CHICKEN (20-MINUTE)

I am a sucker for anything that involves limes and coconuts.

Ingredients

  • 1 tablespoon coconut oil 
  • 1 tsp sesame oil
  • 1/4 cups green curry paste
  • 1 1/2 teaspoons ginger (freshly grated)
  • 1/2 teaspoons lime zest (finely grated)green-curry-chicken-14-1-sur-1.jpg
  • 1 onions (medium, sliced into ¼-inch strips)
  • 1 teaspoon kosher salt
  • 1 cup chicken broth (low-sodium)
  • 14 ounces coconut milk
  • 2 boneless skinless chicken breasts (thinly sliced)
  • 1 red bell pepper (sliced into ¼-inch strips)
  • 1/2 pounds sugar pea (trimmed, about 2½ cups)
  • 1/4 cups fresh basil leaves (chopped)
  • 1 tablespoon fresh lime juice
  • Piri Piri flakes for taste
  • cooked brown rice
  • lime wedges
INSTRUCTIONS
  1. Heat coconut oil over medium high heat in a medium pot. Add the curry paste, the ginger and the lime zest and fry for 1 minute, until fragrant.
  2. Add onion and salt and fry for another 3 minutes.
  3. Add chicken stock, sesame oil, and coconut milk, bring to a simmer.
  4. Add chicken, red bell pepper and sugar peas and cook for about 5 minutes or until chicken is fully cooked. Stir in fresh basil and lime juice.
  5. Serve with rice or rice noodles and lime wedges alongside.

Author: Adapted from Epicurious

Spicy Lentil Dahl (Vegan)

Elliot made this last night and it was to die for. Really, so rich and creamy you would think it had to be bad for you, almost tasted sweet like a Tikka Masala sauce. Extremely filling as well. We threw in minced chicken meat at the end and it was a nice extra texture add. However, the lentils themselves have a ton of protein and fiber in them so its not necessary from a nutrition stand point. (Not my photo)

Ingredients

  • 1 T. sesame oil or olive oil
  • 1 cup finely chopped white onion
  •  2 cloves garlic, finely chopped
  • 1 T. finely chopped fresh ginger
  •  4 cups water or vegetable broth
  • 1cup dried red lentils
  •  1 t. cumin
  • 1 t. coriander
  • 1 t. turmeric
  • ¼ t. cardamom
  • ¼ t. cinnamon
  • ¼ t. cayenne pepper
  • 1 t. salt, or to taste
  • 2 T. tomato paste
  • Coconut Yogurt for topping

Method

  1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
  2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
  3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.
  4. Serve with a dollop of coconut yogurt on top.

Matcha (no churn) Coconut Ice Cream

  

Ingredients

  • 2 15 ounce cans full fat, unsweetened coconut milk, refrigerated overnight, using only the cream, not the liquid
  • 3 tablespoons maple syrup
  • 1 tablespoon matcha powder
  • 1 teaspoon vanilla extract

OPTIONAL:

  • chocolate chips, coconut chips, dried fruit, nuts, cacao nibs

Instructions

  1. Mix ingredients together in a mediumbowl.
  2. Mix together with an electric mixer or food processor until thoroughly combined.
  3. Line a freezer safe pan with parchment paper (I used a 9 x 5 inch loaf pan).
  4. Pour ice cream mixture into pan and cover with aluminum foil.
  5. Place in the freezer overnight to allow to fully freeze.
  6. Allow to sit on the counter for 10 minutes to soften before serving.

BLACKBERRY NICE CREAM MUFFINS

Topping:

  • 6oz frozen blackberriesScreen Shot 2017-05-02 at 7.25.46 PM.png
  • 1 frozen banana
  • 1/2 cup almond milk

  • Crust:
  • 1 cup medjool dates
  • 1 cup muesli/ granola
  • 1 tbsp coconut oil
  • 1 tsp maple syrup
  • Pinch of salt

Directions:
1. Add crust ingredients to a food processor and blend until finely chopped. Then press down into silicone cups/ muffin tins half way leaving room for nice cream
2. Blend toppings into blender then add to silicone cups.
Top with blueberries and freeze for 3-4 hours

Mujadara- Lentils And Rice With Caramelized Onions (VG)

INGREDIENTS

Servings: 4-5

Mujadara-Recipe-111.jpgFor the caramelized onions

  • 1 medium red onion, thinly sliced
  • 1 tablespoon of olive oil

For the lentils and rice

  • 2 cloves of garlic, minced
  • ½ medium red onion, diced
  • 1 tablespoon olive oil
  • 1 cup green lentils
  • 1 cup long grain rice
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 bay leaf

 

For serving

  • 1 lemon
  • 1 bunch fresh parsley
  • ½ cup Greek yogurt (non vegan optional)

PREPARATION

1. Heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized. This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.

2. In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.

3. Add 3.5 cups of water, the salt, and the green lentils to the large pot. Bring to a boil, then cover with lid and simmer for 10 minutes.

4. Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir and cook covered for about 15 minutes, or until rice is cooked.

5. Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.