Asian Chopped Salad

Happy St. Patrick's Day! Thank goodness for my last name, otherwise I'd be getting pinched for my way-too-neutral wardrobe's lack of green (besides my current mint obsession). Rather than wear green, why not eat green? You'll be pinching yourself over this dreamy salad with a color palette unlike any other. I sided with a vegetarian option for the occasion, but I highly recommend adding protein such as a soy-glazed salmon filet, shredded chicken, or coconut shrimp.

I must mention my sentiment for the salad's palm tree serving piece, which I purchased in Cambodia from a new friend. The whimsical market's flavor carries through the dish in unspeakable ways. Talk about Asian influence for this Asian chopped salad, eh?

asian chopped salad

Makes 2 servings
1/2 avocado, sliced
1 handful baby spinach, julienned
1 handful frisee lettuce
1 handful shredded napa cabbage
1/2 cup shredded carrots
1/2 cup shredded red cabbage
1/2 cup edamame
1/4 cup shredded red radish
2 tablespoons cilantro, chopped
Salt and cracked pepper
Light vinaigrette (I love Jeanine's chili orange recipe on Love and Lemons)

1. Place vegetables in a serving bowl.
2. Toss in vinaigrette and sprinkle with cilantro, salt, pepper, and a few extra edamame!

Snap Kitchen Juice Program (Austin)

Swimsuit season is finally creeping upon us, and my crawfish-po' boy diet this past weekend in New Orleans surely did not assist in that preparation...woops. Detox time. Luckily, Snap Kitchen saved the day with a three-day juice program geared specifically toward people like myself who simply need to kickstart a "spring cleaning" lifestyle, if you will. Clean Start, one of three specific programs featured on Snap Kitchen's brand new juice site (launched last Tuesday!), provided a sufficient, 1200-calorie diet with six sweet and savory juices to dote on throughout the day. Of course, if you aren't a fan of certain provides juice ingredients, Snap has a few other juices to substitute toward your liking.

I went into the cleanse expecting utter starvation, but I surprisingly felt full and satisfied from start to finish besides an occasional 6:00 p.m. slump. It's pretty unbelievable that two pounds of raw fruits and vegetables can be transformed into one 16 ounce bottle -- "a salad in a bottle, without the dressing," as expert nutritionist Andrea Hinsdale pointed out in the newest cold pressed juice promotional video.

Being the obsessive foodie that I am, I found juicing difficult simply because I lacked the ability to fuel my daily form of creative freedom and entertainment in cooking and dining at new spots with gals. I felt the FOMO (fear of missing out!), especially during daytime Camille Styles food photo shoots and dinnertime with my roommates. Let's just say that I had never realized my deep passion and appreciation for everything food until day two...pathetic yet confirmed. However, I did feel empowered and rewarded for completing the challenge with ease.

I urge you to try a juice program yourself; it will not only teach you motivational will-power, but will also place your body in a refreshed stated of mind. Spring break in Cabo, here I come! Scroll below for a step-by-step of my daily juice intake, and find out a few of my favorites...

8:00 a.m. SUPER GREENS :: I was hesitant about its lack of sweetness for such an early morning start and would have prepared the kale and cucumber taste later in the day, perhaps at around lunchtime. However, the cool flavors were refreshing and placed a punch in my step as I began my day.

10:00 a.m. ENERGY BOOST :: Oh, energy. I could not find my energy throughout the juicing process. I am fairly confident that external factors such as my Starbucks addiction and lack of sleep during Mardi Gras contributed to the feeling; but luckily, this watermelon-mint combo was absolutely delicious and kept me going throughout the mornings at work. The medley of fruits and coconut placed my mind in beach-mode bliss for next week's trip to Cabo.

12:00 p.m. ANTI OXIDANT :: A kick of cayenne and a hearty beet-apple union are ideal for that lunchtime fuel I yearned while ironically food prepping and styling for work! I found it quite humorous to be cooking up a salad for a photo shoot while chugging a salad-turned-juice for my own lunch. It's all about will power, people!

2:30 p.m. CARROT GINGER ELIXIR :: Thank goodness for this naturally sweet bottle, whose refreshing ginger kept me feeling fresh during afternoon classes and errands. Big fan of this one. Can you tell I have a sweet tooth?
5:00 p.m. SPICY BASIL LEMONADE :: Emphasis on spicy. The light lemonade gets a buzz of basil and big hunk of cayenne. I needed the punch of spice at this point in the day, which seemed to be the lowest level of energy after long days at work and class. Honestly though, this bottle was my least favorite taste-wise! I am sure you spice lovers would have enjoyed it much more.

7:30 p.m. CHAI CASHEW PROTEIN SHAKE :: See what I did there?! The "chai" finale to daily juicing is utterly divine; in fact, it almost beats the iced chai latte I typically order at Starbucks. Snap Kitchen clearly knows how to help a Starbucks addict cope! I would drink this shake on a daily basis for the protein-packed benefits and, not to mention, the handmade blend of some of my favorite sweet ingredients.

Henri's Cheese and Wine (Austin)

Upon first glance, I fell in love with this quaint swiss-colored shop, a perfect reflection of the cheery, sunny skies up above. My motto these days always seems to be, "more cheese, please;" and yes, Henri's can handle that request. Henri's is the expert in the art of cheese and its complements--wine, charcuterie, breads, and the like.
The wine and cheese grocer and café hosts a wealth of options for an amateur or connoisseur. Sure, the selection seems overwhelming, yet the talented and friendly faces behind the counter display passion in every answer.

Since lunchtime was upon us, Alex and I selected sandwiches from the chalkboard menu to the left of the entrance. His BLT with avocado and aoili on grilled sourdough was pretty unreal, and the light arugula salad subdued the filling nature of most bacon sandwiches I have tried in the past. I was extremely impressed with the details, especially the champagne tossed vinaigrette.

Without a doubt, I went for a classic combination that manifests the art of cheese in pure and innocent delight. I ordered half of a gruyere grilled cheese special with caramelized onions and pear. The rich tomato bisque served as the ultimate foundation for skinny dipping my sandwich. To be honest, I wish I had ordered the other half of the grilled cheese!

I absolutely will be back soon for either a wine and charcuterie tasting in the evening, or perhaps their new monthly burger night! Hear the latest cheesy updates on their entertaining Facebook page.

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!