Carrot "Pad Thai" with Poached Egg

In the midst of my Snap Kitchen three-day juice cleanse (details to come on Friday!), I have been meaning to share my new favorite kitchen creation that is deliciously carb-free, veggie-loaded, and vitamin-packed. After a beautiful photo shoot for my internship at Camille Styles, I snagged a few vegetables to cook in my own apartment. I wasn't interested in steaming or simply sautéing. Instead, I took out the peeler and started ribbon-ing the most brilliantly bright orange carrots into a pasta-like form. Once heated and stirred with a tangy peanut sauce, you'll have your dinner guests surely mistaken. These carrots surely do the trick with a natural sweetness you can't find in a rice noodle or vermicelli. I hope you enjoy!

carrot "pad thai" with poached egg

Makes 1 serving

3 large carrots, washed and peeled into thin ribbons

1 large handful of baby spinach

1 handful purple cabbage, shredded

1 large egg

1 tablespoon peanut butter

1 tablespoon "soy vey" marinade

1 teaspoon soy sauce

Black pepper

1 tablespoon peanut oil

1. In a small bowl, stir together peanut butter, Soy Vey, and soy sauce. Add a hint of warm water if you desire a lighter consistency. Set aside.

2. Crack egg in a small bowl. Poach in a small saucepan of nearly boiling water for four minutes. Tip: Stir the hot water with a spoon in a swirling motion to allow egg to remain whole in the center of the pot. Once poached, remove egg from water and set aside.

3. In a large saucepan, heat the peanut oil over medium heat. Add carrots and stir until cooked through, approximately 5 minutes. Transfer carrots to a serving bowl and immediately combine with peanut sauce.

4. Add spinach to saucepan (still heated on medium) and quickly sauté until wilted, about 2 minutes. Place on top of carrots. Add cabbage, poached egg and black pepper. Enjoy!

Be Intentional

A new month always seems to carry that invigorating realization of fresh opportunities and simultaneously frenzied scheduling. Frankly, I have been caught up in a mindset of nonstop commitments. School assignments and job-hunting are proving continuous, while blog growth and last minute traveling are fueling creative freedom. March, for me, will be the ultimate test for balance.

Sometimes, we need to take one step back to reevaluate and self-reflect on current perceptions and future expectations. With Caramelized, I have always attempted to make my form and content a priority in my daily routine. I constantly motivate myself (and am motivated by you) to keep stepping it up a notch, brainstorming innovative collaborations and providing a fresh frame of mind to seemingly monotonous habits. Of course, there are distractions in the mix, such as this past weekend’s Mardi Gras fest in New Orleans and an upcoming week-long trip to California and Mexico (with a Snap Kitchen juice cleanse in between!). But here I am to be intentional; to bring sweet touches and positive approaches to everyday experiences.

That’s right: you won’t find a scathing or snub restaurant review here. From the beginning, Caramelized has been about the sweet moments in life that fuel my readers, and me simultaneously. I write about what I love; so that’s what you’re going to get.

Let’s be intentional together. Thank you.

xo, Cara

**image via redbox magazine

Pepper-Crusted Steak Salad

As I scramble to gather my gold attire and purple Hunter rain boots for my trip to Mardi Gras in New Orleans this weekend, I thought I'd share a new lunchtime favorite that's packed with protein, healthy fats and colorful veggies. Many of you suggested healthy eats as a requested priority in my reader survey, but I believe I need the inspiration even more than you as I embark on a weekend of beignets and po-boys...no regrets, ladies and gents.

I hope you all have a fabulous weekend. And if you try any new restaurants or recipes -- wherever you live -- I'd love to hear!

pepper-crusted steak salad

Makes 2 servings

For the marinade:

8 ounces flank steak

2 cloves garlic, crushed and minced

1 tablespoon olive oil

1/2 teaspoon chili powder

1 teaspoon black pepper

1/2 teaspoon garlic salt

Juice of 1/2 lime

For the salad: (Feel free to get creative!)

2 cups spinach

Handful baby heirloom tomatoes, quartered

1/2 avocado, diced

2 ounces brie or gorgonzola

Salt and pepper

2 tablespoons balsamic vinegar

1/4 cup olive oil

Juice of 1/2 lime

1. Place meat and all marinade ingredients in a large Ziploc bag. Seal tightly and massage meat until well-coated. Refrigerate for at least one hour.

2. Grill steak until it has reached desired temperature (I prefer medium). Transfer to a plate to breathe for few moments; then slice.

3. Divide salad ingredients among two bowls. Top with flank steak. Refrigerate extra meat for another salad or fajita the next day!

Moonshine Sweet Tea (Austin)

With a blog dedicated toward "sweet touches on everyday experiences," I could not conjure up a more appropriate epitome of my personal motto than through an ice cold, lemon-rimmed glass of old-fashioned sweet tea. Moonshine sweet tea, that is.

I was ecstatic to receive a taste of Moonshine, an example of Austin's local talent with both strong family tradition and strong appreciation for this city's culture. Before tasting, I was instantly drawn to the stunning contrast between modern packaging and the elegant old-fashioned bottle shape. No need to buy or venture out for a carafe or pitcher, because the typography and bottle speak for themselves with a fresh approach to a nostalgic brew.

The tea is highly concentrated, but mixing a tablespoon or two with water induces a perfectly crisp sip. Not to mention, an alcoholic mix wouldn't be a bad idea either...I'm currently crafting in my kitchen for a Spring cocktail.

Moonshine's multifarious function can appear at events for any lifestyle...parties, picnics, cocktail hours, barbecues, or quick fixes while dining at Whole Foods (they're sold at all Texas locations...and should be in California soon!). 

In this case, I took advantage of my boyfriend's visit to Austin for Valentine's Day and planned a surprise picnic for two at a peaceful park nearby. The sunny, breezy weather matched Moonshine's disposition in easy entertaining. The sweet tea obviously took center stage and, oh, did it impress. Alex's Southern gentlemanly habits complemented the Southern spread of sweet homemade cornbread with fig preserves. Personally, I could not have asked for a better surrounding scene or sip in hand.

Get yourself this goodness in a bottle, either at a Texas Whole Foods or through an easy online order. With Spring quickly approaching, you'll need Moonshine in tow for the lovely seasonal gatherings coming our way.

What's your favorite type of scene to serve sweet tea?

*This post is in partnership with Moonshine. Thank you for being supportive of my sponsors!

Dumpling Happiness (Austin)

Thanks to your responses last week on my reader survey (you can still fill it out!), I noticed one particularly enthusiastic request for "more food trucks!" I am thrilled to share my most recent food truck find with an understated disposition. After a tasty craft cocktail at one of Austin's (and Texas') top new bars of the year, Whisler's, Erin and I walked out the back door at 9:30 p.m. to unexpectedly run into the Dumpling Happiness food truck. Well...of course we had to try it. The airstream trailer under-ratedly retreated to the bar's backyard with a tiny menu taped to the ordering window. We proceeded with full stomachs and very hungry eyes.

The laid-back dude behind the window was such a sweetheart, allowing to try half an order of dumplings since we already had a full meal and a few cocktails under our belts. He suggested his favorite: Pork & Ginger with "happiness sauce." Once we paid, he asked for our numbers. A bit unusual, but we were extremely excited to receive a text message five minutes later with the message, "Your dumplings are ready!!" How adorable.

A piping hot order arrived. The wheat wrapper was lightly crisp on the surface (which I never see in dumplings these days), and the ginger definitely came through in each bite. And, since you were wondering, the sauce did invoke happiness.

It's true. Dumpling Happiness turned me into a proclaimed dumpling lover. I believe one gravitating bite will convert you without a fight.

Salt + Time (Austin)

I do not seem to fancy myself as the "butcher shop" type for trendy lunch outings, but my eye was set on trying Salt + Time; and I couldn't have been happier that I did. The concept is brilliant: a full-service salumeria and butcher shop, and a full-service dining space and bar. The fuse of in-house cuisine and take-home charcuterie and artisan products is seamlessly executed.

The shop basically provides only a selection of sandwiches for sit-down service (spelled out on a tiny chalkboard!)...but these hefty sandwiches are enough to anchor the small menu. Stephanie and I opted to split and share two different sandwiches, served on a piece of lightly toasted, fluffy ciabatta that I can still distinctly remember.

The roast beast presented a generous portion of roast beef, sweet caramelized onions, tangy and slightly bitter pickled green tomatoes, and a light aioli. I couldn't get over the sweet versus vinegary complements, which added such depth without overwhelming the roast beef's established spotlight.

The veggie special, which consistently aims to feature local seasonal ingredients, was fully loaded with winter cauliflower and brussels sprouts. I love these two vegetables for dinner, but I now know that they do belong on a bun for lunch. This sandwich, and restaurant, hit a home run. I will be back in soon to get a feel for the local products available for purchase. Thank you, Salt + Time, for a wonderful first taste!