Daily Devoured

How I’d spend the perfect day eating in the Denver Highlands.

First, I’d start my morning out for a spicy dirty chai latte. Then, I’d head over to Tennyson for a cardamom bun from .four. After you walk around Tennyson and do a little shopping, either stay there for the Cobb Salad or hop in the car and make your way over to for my fav, the Boujee or literally anything cause it’s all good. Take some time to digest by walking through the beautiful neighborhoods, full of historic houses. Weather pending, head to the rooftop for great cocktails and views. Finally, end the day at my favorite restaurant . You can’t go wrong with anything, but there's my order, start with the Alce Crudo (Rocky Mountain Elk tartar) as an appetizer, then the Capellini Aglio e Olio (an Indian spiced pasta) and finish with their house-made gelato. Now make your way home and rest from consuming the best the Highlands has to offer!

So good I'll probably make it weekly... Arayes are Lebanese Kafta stuffed pita grilled or pan-fried to crispy perfection! These took maybe 20 minutes to make, perfect for a quick dinner. 
 
Recipe: 
• 2 Large Pitas cut into 4 pieces. You'll separate the bottom and top to stuff (I got a 4 pack of Pitas from Trader Joe's) 
• 1 lb of lean ground beef 
• 1/2 cup finely chopped parsley (you want it very small) 
• 1 tsp Cumin 
• 1 tsp Coriander 
• 1 tsp Smoked Paprika 
• 1 tsp Salt
• 1 tsp Black Pepper 
• 1/2 tsp Cinnamon 
• 1/4 tsp Nutmeg 
• 1 1/2 tbsp olive oil 

Mix together all your spices and olive oil above into the meat. Then you'll want to coat the outside of your pita with olive oil (this is what will get them crispy). Stuff the pita with the uncooked meat, you want it to be about a 1/2 thick all around (you don't want it too thin or too thick). Grill or fry in a pan for 3-4 minutes a side. Once it's on its final side shake some Zataar for extra flavor! Pair with some hummus or garlic sauce for max deliciousness.

It’s all about the sauce! This homemade Pad Thai can be made in minutes and the sauce will last for many more meals.

A few months ago, I took a Thai cooking class with my mom and learned how to make this Pad Thai sauce and it’s perfect! The recipe makes quite a bit and I always store extras in a jar for later. It’s literally good on everything!

Pad Thai Sauce:
- 2/3 cup Tamarind sauce (TJs is great)
- 2/3 cup white vinegar or rice vinegar
- 1/3 cup soy sauce or coconut aminos
- 1/3 cup fish sauce (essential)
- 1 tsp sea salt
- 1 cup brown sugar
- 3 tbsp garlic powder or 2 fresh grated garlic cloves
- 1/4 sriracha (or less if you don’t like it as spicy)
Add all the ingredients into a sauce pan, once it begins to boil bring down to a simmer for 5 minutes. Use immediately or pour into jar and save for later.

Pad Thai Recipe:
- Pad Thai noodles
- 2 cups of spinach
- 2 thinly sliced chicken breasts
Begin by cooking the chicken breast in a large pan. Season with salt, pepper, garlic and ginger. Cook for 10-15 minutes. While that’s cooking boil water and cook your noodles. Once the noodles are done add to the chicken pan with spinach and as much sauce as you want. I like mine saucy! Once the spinach is cooked down, plate and enjoy :)

Calling all sweet tooths. Lately, I’ve been addicted to Trader Joe’s dark chocolate peanut cups, but ya girl is trying to cut down on her sugar intake and needed an alternative!

I recently saw a recipe in TikTok for crushed raspberries dipped in chocolate and had to make my version. Of course, using a mini muffin pan to trick me into eating healthier treats, and these didn’t disappoint!

Recipe:
- 1 cup raspberries
- 1 tbsp honey
- 2 tbsp flax seeds (or chia seeds)
- 1 cup dark chocolate chips (I love the ones from TJ, they're GF & DF)

Start by heating the raspberries, honey, and seeds in a small pot for about 7-10 minutes. Then use a hand blender or pour into a blender, and blend until the seeds are mostly broken down. They won’t completely. Then place in the freezer to cool down.

While that cools, melt 1/2 cup of the chocolate chips and make a base layer in the cupcake tray (if you don’t have a mini a regular will work just fine they’ll just be bigger.) Once done place in the freezer to harden for about 10 minutes. Now melt the remaining 1/2 cup of chocolate chips. Take both the tray and raspberry filling out of the freezer. Starting adding the raspberry filling on top of the first layer of chocolate. Finally, add the melted chocolate over the raspberries and place it back into the freezer until hard. Place in a container and keep in the fridge to enjoy!

Great article for those looking to eat more clean in 2021!

theSkimm on Foods to Avoid Whether you believe ‘you are what you eat’ or have muted all nutrition and wellness coaches on your IG, you have the right to know that not all foods are created equal.

The best pizza around 😍

Listen kids, never wait around for anyone… unless they’re delivering you some Za! Order online at zalatpizza.com, our app, major 3rd party delivery apps for delivery or pick-up. 📸 The Daily Devoured

I’ve been a little MIA on FB because my biggest focus is Instagram but I am going to make sure to start posting on both!! Here is my recipe to my favorite Blueberry Date Bars. So so good. If you don’t already follow me on Instagram please do 💗

Any red beans and rice lovers out there?! This recipe was spicy 🥵 but delicious! Always gotta have jiffy cornbread with it, and since we’ve been in Santa Fe, NM had to add green chilies.

Recipe link: https://damndelicious.net/2019/04/15/red-beans-and-rice/

Love a yummy fish taco! Here’s a super easy recipe by The Defined Dish and made it my own.

I used her salmon fish stick recipe (almond meal instead of panko), iceberg lettuce for the shell (regular tortilla will work if you don’t wanna be gluten free), sliced red onion, green goddess dressing, and a lil bit of sriracha 🌶 ~

Links:
-http://www.thedefineddish.com/easy-crispy-salmon-fish-sticks/
-https://www.nutpods.com/blogs/recipes/green-goddess-dressing