Naturally Lindsay

Two Healthy Recipes For Your Thanksgiving Leftovers

November 24, 2015 by Lindsay Ingalls 2 Comments

I don’t know about you but when it comes to Thanksgiving I’m all about the mashed potatoes and gravy, Field Roast, rolls and the pie, oh the pie! While I go ahead and make a batch of roasted veggies or a salad and I have the best intentions to eat them I often find they end up in food storage containers in my fridge.

This year that might happen again but I will be prepared for the day after Thanksgiving with these delicious and healthy recipes. These recipes are honestly perfect for any time not just post Thanksgiving and the salad would actually make a great holiday side dish.

Now I used leftover roasted cauliflower and butternut squash but sweet potato, brussels sprouts, parsnips, rutabaga, basically any roasted veggie would be a perfect substitution.

Roasted Veggies and Dried Cherry Salad

This is a super simple salad that features roasted squash and cauliflower. Feel free to sub your favorite roasted veggies such as parsnips, brussels sprouts and/or sweet potato.

You’ll Need:

Roasted Butternut Squash (delicata would be great as well)
Roasted Cauliflower
Dried Cherries
Hemp seeds, crushed hazelnuts or almond flakes
organicgirl PEPPERGREENS
Olive Oil & Balsamic Vinegar or Lemon

This is a super easy salad to assemble especially with leftover roasted veggies. Simply toss your roasted veggies, dried cherries and hemp seeds together and drizzle with olive oil and vinegar or lemon; alternatively one of the organicgirl Salad Love dressings would be a great addition.

Roasted Butternut Squash, Cream Cheese & organicgirl PEPPERGREENS Tartine

Give me most anything on toast and I am a happy girl. This is a super easy breakfast, lunch or snack and can easily use up your leftover roasted squash from Thanksgiving. Feeling a bit more ambitious? You can stick the roasted squash and cream cheese in a food processor to make a creamy spread and then top with your greens, a drizzle of lemon or lemon agave dressing and a pinch of chili flakes.

You’ll Need:

A Slice of Your Favorite Bread, toasted
Roasted Butternut Squash
organicgirl PEPPERGREENS or sweetpea
Cream Cheese of your choice – I went with a non-dairy spread
Chili Flakes
Fresh Squeezed Lemon Juice or organicgirl Salad Love lemon agave
Simply spread the cream cheese on your toast, top it with as much or as little roasted squash as you’d like and then add a handful of greens, a sprinkle of chili flakes and drizzle of lemon or dressing. Easy and so delicious.

What are your favorite ways to use up your Thanksgiving leftovers?

Travel Oregon | Oregon Cider Tour with Buick

November 21, 2015 by Lindsay Ingalls Leave a Comment

A few Saturdays ago I was lucky enough to jump in a Buick and head to Hood River to sample a variety of ciders, learn about the history behind cider and connect with new people. I was picked up in a Buick Enclave which is a beautiful, super comfy SUV. It was stocked with bottles of water and my favorite KIND bars.

My driver picked up another participant and then we headed to the meet up and pick which car we would drive out to our first destination, The Gorge White House.

Kristi and I took the Buick Regal. Kristi safely got us to Cascade Locks and then we switched drivers and I took us to The Gorge White House our first of four stops on our cider tour.

Of the four places that we visited The Gorge White House was the only one that I had been to before. We have friends who love it and we stopped in with them back in September after apple picking in the Gorge. I had sampled most of the ciders before and once again the apple was my favorite of the five ciders we tried. It was crisp and not too sweet; it almost reminded me of a dry white wine.

One thing I love about doing a tour with other bloggers is that photographing you food or beverage isn’t strange. Neither is requesting just the right style of pour for the perfect shot.

Before leaving The Gorge White House they fed us some really delicious food. I got this great curry that was just so perfectly seasoned and I could have eaten two bowls of it.

Just up the road from The Gorge White House was our second stop, Fox Tail Cider. Fox Tail was quite a bit different than our first stop with ciders made with peach and ginger. My favorite of the five we sampled was the last, the Fox Tail’s Docklands.

Once we finished up at Fox Tail Cider we piled into the passenger seats of our Buick of choice, I went in the Encore, and we made the trek back to Portland for our third stop. I spent most of the ride taking advantage of the wi-fi hotspot in our car and checked in on emails, instagram and lots of chatting with the hubby. We made it to Portland Cider House and they had four of their ciders to sample along with one from Cider Riot. I have to say that these five ciders were my favorite of the day. I especially loved the Hop’rageous from Portland Cider, probably because I am a beer lover. Along with these five samples I tasted a few of the 23 other cider options that Portland Cider had on tap. Yes, 28 total ciders on tap at one time!

I was sad to leave Portland Cider but I’ll be back to try more ciders, play a few games from their huge stack and get out with my cider loving friend. Next up we headed back to the Buicks, this time the LaCrosse, and we made our way to Bushwhacker Cider for dinner and our last cider.
At Bushwhacker we could or a cider of our choice so Kristi and I decided that we liked the idea of samples and we went for their geek 6-cider sample tray. I have to admit at this time all the cider samples were blending together and I was a bit cider’d out but they were still fun to try. For dinner I had an amazing farro risotto and we ended with some vegan chocolate.

It was a pretty amazing but long day and I was happy we ended early because I missed my babies so much. It was a great day and I have to give a big thanks to Buick for inviting me to participate in this amazing cider tour. I enjoyed sampling all the ciders and learning a bit more about them and of course getting to socialize with a number of really interesting people.

So tell me are you a cider drinker? I can’t say that I have turned into a cider drinker but I definitely have a better appreciation for cider after this tour. I didn’t realize just how many different types of ciders there are from super sweet, to dry and crisp to crazy flavors such as chai, mojito and passionfruit.

*Participants only drove out to our first stop, The Gorge White House, our drivers took over after that and drove us to all of our other destinations and home.

PDX Sites & Eats | Brunch at Harvest at The Bindery

November 18, 2015 by Lindsay Ingalls 6 Comments

We have wanted to go to Harvest at The Bindery since it opened at the beginning of this year. But, with our lack of date nights, we just hadn’t been able to make it there for a date night dinner. I am not sure how long they have been doing brunch but we stumbled upon it by chance on Saturday. We were out and about Saturday late morning and decided that we should go out for brunch. After perusing Yelp, we saw that Harvest at The Bindery had brunch and Neil and I both squealed a little. Finally we were going to have our chance to give it a try without having to worry about getting a sitter.

We checked out the brunch menu and instantly wanted to order almost everything on the menu. If I could have justified the cost and had three or four stomachs I just might have. But, nevertheless, we only ordered a few things and they were all delicious.

We started off with the biscuit and jam. The biscuit, while a bit dense, was really tasty and the jam was housemade and delicious. Neil and I snagged a few bites but the kids devoured most of it.

Neil and I also shared one of their spicy dilly bloody marys and it was easily the best bloody mary I have had in Portland. We followed this one up with the spicy smoky one to share as well and while it was good the dilly was so flavorful and refreshing and the pickled veggies were amazing.

For one of our mains we shared the hazelnut french toast and it was incredible. There is something about french toast that is made with baguette that I just love. The chocolate hazelnut spread tasted better than nutella and that coconut cream on top was amazing.

On the flip side we also chose one of the savory options, the benedict. For me the true test with a benedict is how good the hollandaise sauce is and in this case it did not disappoint. I was sold just based on that. The kale and the housemade seitan were fantastic. The only thing I didn’t love about the benedict was the butternut squash. I felt like it didn’t add a lot of flavor to the dish and roasted mushrooms or a slice of tomato would have been a better addition.

I didn’t get a photo but we also had one of the herbs hasbrown casserole but compared to everything else it fell flat. It was mushy and bit bland. I wish it had been crispy on the outside but it was essentially a mashed potato patty.

Overall we loved Harvest at The Bindery. I would recommend ordering the french toast, the benny and a spicy bloody mary with the dilly mix.

Now we just need to get a sitter so we can go on a dinner date there!

Have you been to Harvest at the Bindery? What did you think? What is your favorite thing to order out for breakfast/brunch?

Health & Fitness Check-In | 11.16.15

November 17, 2015 by Lindsay Ingalls 3 Comments

We are half way through the month, so I thought I would take a few minutes to update you on how things are going in the health and fitness department. I am a complete mixed bag of emotions on both fronts but I will start by saying things are moving in the right direction regardless of how I am feeling in the moment.

Back at the beginning of the month I brought back the incentive program and I’m feeling a bit mixed about how I am doing this month. Just as I started the program, I got hit with a stomach bug and immediately following that a cold that has left me coughing, tired and extremely congested. That being said, my workouts have not been how I had originally planned. Neil is also taking on this incentive workout challenge and he is doing amazing with getting out for runs and going to yoga class and weight training classes and I am having a hard time not comparing our activity levels.

The workouts I have been getting in are a lot of walks with the littles. I don’t think I mentioned this before but in conjunction with my own incentive workout I have also taken on the Hike It Baby November 30 miles challenge which is basically to get out for 30 miles in the month with your littles. So some walks I will throw them in the double BOB and off we go and other days we do a littles led walk/hike which means at a snails pace. So far we (the littles and I) have just over 16.5 miles and 722 minutes this month.

The reality is I am feeling better and more active now but how active have I really been? I mean we get out everyday rain or shine, sick or well, but with being sick for the past 10 days I haven’t been active at the level that I had intended for this challenge. That being said I am reevaluating this months challenge.

This month I was to do (at least) 30 minutes of activity for 21 out of 30 days this month. So far I have been active 11 out of 21 days with 14 more days to go. I see myself achieving this goal or even surpassing it but not in the way I had intended. That being said I won’t be taking the monetary incentive this month but I am not going to penalize myself either.

Now you can see why I feel a mix of emotions around this situation. I feel like on paper I have been accomplishing my goals but my body and mind doesn’t agree. I am also considering that even though I haven’t been going out for a run or a class like Neil with how sick I have been this week that unlike the previous month I at least forced myself to get out of the house with the kids in spite of feeling like crap.

So what do you think? Should I consider this challenge a wash and penalize myself? How do you deal with feeling like you haven’t accomplished your goals?

[RECIPE] Roasted Delicata Squash Apple Walnut Salad with PEPPERGREENS

November 11, 2015 by Lindsay Ingalls 2 Comments

Sides have always been my favorite thing when it comes to holiday dinners. I love mashed potatoes with mushroom gravy, warm flakey rolls and green bean casserole but only the one made with tinned french cut green beans. The thing with all of these sides is that they are super heavy and while tasty a bit beige and boring.

In hopes of livening up the table this holiday season I have been working on a few colorful, tasty and festive side dishes. One of them happens to be a salad and I know what you are thinking who wants salad when there is tinned jellied cranberry sauce and that sweet potato casserole with the marshmallows. Hmmm maybe I did make salad seem just a little more appealing.

The salad I am sharing with you today is colorful, filled with familiar holiday flavors and ingredients but is also fun and will impress your guests. It’s a combo of sweet squash, creamy tahini sauce, crisp fresh apple, crunchy nuts, peppery greens and a tart and tangy lemon dressing. Basically the perfect combination of flavors and textures.

Roasted Delicata Squash Apple Walnut Salad With PEPPERGREENS

2015-11-12 04:31:41

Yields 4

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Ingredients

1 Delicata Squash, washed, cut into rounds and seeds removed
1 box organicgirl PEPPERGREENS
1 Gala or Fuji Apple, thinly sliced
1/4-1/3 cup Walnuts
1/4 cup organicgirl Salad Love Lemon Agave
Maple Tahini Sauce
1 tablespoon Lemon Juice
1 tablespoon Maple Syrup
3 tablespoons Tahini
1 teaspoon Dijon Mustard
3 tablespoons water
Salt & Pepper, to taste

Instructions

Pre-heat oven to 350F. Line a baking sheet with parchment paper and place the delicata squash rounds on the pan. Spray the squash with a light coating of coconut oil spray (optional) and season with salt and pepper. Place sheet pan in the oven and roast for 25-30 minutes; until the squash is cooked through. Allow to cool for 5-10 minutes on the baking sheet before adding to salad.
While the squash is roasting make the tahini sauce my simply whisking everything together.
Toast the walnuts in a dry pan over medium heat just until they start to get a little bit of color. Remove and allow to cool.
To assemble: Divide the greens between four different plates, top with a few slices of apple and squash. Drizzle a tablespoon each of the lemon agave dressing and the tahini sauce over the salad. Crush a few walnuts between your fingers and sprinkle over the salad.

Notes

Delicata squash skin is super tender so there is no need to remove it just give it a good wash.
Feel free to serve this salad family style by placing the greens in a large bowl, top with apples, squash and walnuts and dress just before serving.
Toss the apple slices with a bit of lemon juice to prevent browning.

By Lindsay Ingalls (@RunWithTongs)

Naturally Lindsay https://www.naturallylindsay.com/

[RECIPE] Roasted Delicata Squash Apple Walnut Salad with PEPPERGREENS | Running With Tongs

I’ll tell you this salad is so good that I have been making it all week and plan to make it part of my regular rotation. If you want to bulk this dish up a bit add some slices of BBQ tempeh to the top and you have a complete meal.

What side dishes will you be serving up this Thanksgiving? What are your favorites?

Where to find organicgirl: Available nationwide, including Whole Foods, Fred Meyer, New Seasons and many neighborhood markets in Portland.

Currently. 11.6.15

November 6, 2015 by Lindsay Ingalls 1 Comment

Doing: It’s currently 6am and I am sitting on the couch going through emails while Alder climbs on me because Daylight Savings you win. I am attempting to get through as much work as I can before the big one wakes up.

Thinking about: All the things that I need to do today which include clean the house because we have a new sitter coming so Neil and I can finally go on a date night, I need to pickup snacks for the house, I need to get everything ready for an all day event I am going to tomorrow and I need to do about 30 loads of laundry. Oh and I need to locate my phone that fell behind the bed.

Watching: I just finished my yearly Gilmore Girls watch and now I am back on to NCIS which is one of my favorite shows but I hadn’t seen it in years until it finally returned to Netflix. When I don’t fall asleep putting Alder to bed at 7:30p Neil and I have been watching The Flash.

Looking forward to: Date night. Seriously this is a rare thing for us but we are working on changing this and fingers crossed this sitter works out.

Reading: I am currently reading Yell Less, Love More.

Loving: Going on hikes/walks. Sweaters. Fall make-up. Coffee.

Whatare you currently doing, thinking about, watching, looking forward to, reading and/or loving?

As always this post is inspired by Sometimes Sweet.

Upgrade Your Everyday Salad | organicgirl

November 2, 2015 by Lindsay Ingalls 10 Comments

I feel like for me I’m either all about the salads or all I want is pasta. When I fall into a salad rut it is often due to the fact that I just get bored with my normal greens. I mean I love a bit of crunchy romaine, sweet mache or nice peppery arugula but then I run the rotation and get bored. That’s until my favorite greens, organicgirl, came out with their new PEPPERGREENS and Sweet Pea. I have never found a mix of greens that are as inventive as these two.

If I’m feeling a bit sweet I’ll go with the Sweet Pea which (depending on the season) have a pea shoots and a nice mix of tender leafy greens such as baby romaine and even baby bok choy. I love to add a small handful to my avocado toast or as a nice simple salad. It’s also great when combined with crunchy romaine hearts. Bonus if you’re looking to get a little protein, Sweet Pea provides you with 5 grams per serving!

When I’m feeling a like I want to turn up the heat a bit I go with the PEPPERGREENS. This mix of tender-leaf greens includes a mix of my favorite peppery arugula as well as a few different mustard greens and a new to me herb called cress. Cress is from the watercress and mustard family. These greens are my favorite on a sandwich or tossed with marinated tofu, cherry tomatoes, crispy croutons andorganicgirl‘s vegan Lemon Agave dressing. The dressing is made with real ingredients and you aren’t going to find it on the shelf but right next to the greens in the produce section of your grocery store. Bonus the PEPPERGREENS are an excellent source of vitamins A, C and K.

Now I want to share a few tips to turn your boring salad into something fun, fresh and delicious.

Step 1. Greens. Get yourself some amazing greens that make you excited to enjoy your salad. Pick ones with features that appeal to you whether that is crunchy, sweet, or peppery. Choose high quality greens because they really do taste better and will make your salad munching experience more enjoyable.

Step 2. Toppings. The topping options are really endless but I thought I’d share a few of my favorites:

Walnuts + Roasted Sweet Potato + Lemon Agave Dressing (pair with organicgirl Sweet Pea)

Peppered Tofurky + Avocado + Tomato (Pair with organicgirl Sweet Pea)

Crispy Chickpeas + Pepperoncini + Tomatoes + Zaatar (Pair with organicgirl PEPPERGREENS)

Roasted Potatoes + Red Onion + Orange Bell Pepper (Pair with organicgirl PEPPERGREENS or Sweet Pea)

Tempeh Bacon + Avocado + Jicama + Tomatoes (Pair with organicgirl PEPPERGREENS)

Roasted Beets + Hemp Seeds + Dried Figs + Lemon Agave Dressing (pair with organicgirl Sweet Pea)

Step 3. Dressing. Whether you prefer a creamy dressing, a vinaigrette or maybe you just like a simple drizzle of lemon juice make sure you are once again choosing something of quality. When looking for a vinaigrette or dressing avoid bottled dressings that are filled with sugar and preservatives and especially ones with ingredients you don’t recognize. Go for something simple, made from really great fresh ingredients and ideally something that you’ll find in the cooler or produce section such as organicgirl salad love dressings.

I hope you find a bit of inspiration and new ways to make your salad fun and delicious. If you try out these new organicgirl salad mixes let me know what you think! Last night I enjoyed the Sweet Pea on a special vegan sausage waffle sandwich with apricot jam and it was so good and maybe, just maybe I’ll have a recipe soon…

So tell me what are your favorite salad combos? What kinds of greens do you prefer spicy or sweet? Crunchy or tender?

Where to find organicgirl: Available nationwide, including Whole Foods, Fred Meyer, New Seasons and many neighborhood markets in Portland.

Disclosure: This post was created in collaboration with organicgirl. I am thrilled to be working on a three part series with organicgirl because frankly I have been obsessed with organicgirl for years. I was provided compensation for this post but since I should already have stock in orgaicgirl most of this money is going to go towards buying more of their delicious greens.

About organicgirl: organicgirl is all about making great products people love. Created with premium quality, superior taste and a lot of love, organicgirl greens and salad love dressings are our answer to making a great salad with unmatched taste and freshness. A lot of attention to detail makes the difference; picky seed selection, diverse growing practices, tight specifications, triple washing, a cold, fast delivery system and the commitment of all our people. In addition to organicgirl greens, organicgirl salad love dressings are so great you will love them too! Premium quality organic vinaigrettes are made with fresh ingredients including whole produce to be delicious, fresh and tasty.

Naturally Lindsay

Two Healthy Recipes For Your Thanksgiving Leftovers

Travel Oregon | Oregon Cider Tour with Buick

PDX Sites & Eats | Brunch at Harvest at The Bindery

Health & Fitness Check-In | 11.16.15

[RECIPE] Roasted Delicata Squash Apple Walnut Salad with PEPPERGREENS

Currently. 11.6.15

Upgrade Your Everyday Salad | organicgirl

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