Sky Castle Gastro Lounge Review

Looking for a casual restaurant, with an upbeat vibe, and upscale, but affordable food?

Look no further than Lakeview’s newest Foodie Haven… Sky Castle Gastro Lounge!  Chef Haller Magee has upgraded Lakeview’s culinary offerings in an innovative way that is guaranteed to be a neighborhood favorite!

What Did I Sample?

For Snacks our table devoured the Roasted Cauliflower and Radish Toast!  Both are highly recommended!  The snacks added enough flavor to wet my appetite while leaving room for my entrée!

As for main dishes, it was all about the red meat!  The Sky Castle Burger could be up for awards in the near future!  And that’s saying a lot since Birmingham is home to some pretty fine burgers!  The homemade bread and butter pickles paired nicely with the tomato jam, caramelized onions, and smoked cheddar cheese! It’s a triple threat guaranteed to give you flavor explosion!

I can also personally vouch for the Red Wine Braised Short Ribs that were served with a butternut squash puree and charred brussels sprouts! The short ribs were packed with flavor and seasoned with perfection! Well done Sky Castle!!!

What a great environment to watch your favorite sports team, catch up with good friends, and celebrate good food!  Great memories will be had at Sky Castle Gastro Lounge! This establishment adds new personality to the Birmingham food scene!

Sweet Potato & Black Bean Burrito

SWEET POTATO & BLACK BEAN BURRITO

Makes 8 Servings

Recipe Inspired by Oh She Glows

Sweet Potatoes:

• 3 medium Sweet Potatoes, Diced
• 1 Tbsp Chili Powder
• ½ Tbsp Ground Cumin
• Garlic Power
• Sea Salt, to taste
• Ground Black Pepper, to taste

Rice & Bean Mixture:

• 1.5 cups Uncooked Short Grain Brown Rice
• 1-2 tsp olive oil
• 1 cup Yellow Onion, chopped
• 2 Garlic Cloves, minced
• 2-3 Red Bell Pepper, chopped
• Sea Salt to taste
• 1 Tbsp Ground Cumin, or to taste
• ¼ tsp Cayenne Pepper, or to taste
• 2, 15-oz can Black Beans, drained and rinse
• 4 Sprouted Grains Tortilla Wrap
• Baby Spinach Leaves
• Avocado or Guacamole
• Sriracha Sauce (optional)

DIRECTIONS:

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on potatoes and toss with salt, pepper, chili powder & cumin. Roast sweet potatoes for 35-40 mins. or until tender.
2. Cook brown rice in 3 cups water with sea salt. Boil for 20-25 minutes or until rice has absorbed liquid.
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sauté for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 minutes on low.
5. When sweet potatoes are tender remove from oven and cool slightly. Slightly mash sweet potatoes with a fork. Add 1.5 cups of the cooked potatoes to the skillet and stir well.
6. Add rice & bean filling to tortilla along with desired toppings. Wrap and serve.

Leftovers can be reheated and served as topper of spinach salad, stuffed in baked potato, served as tacos, or as a base for grilled flank steak! 

 

Moroccan Chickpea, Carrot, and Spiced Quinoa Salad

Tired of packing a boring sandwich for lunch?

Want to boost your antioxidant level by increasing your vegetable intake?

Want to wake up your taste buds with fresh, exotic flavors?

This quick and easy salad is perfect for you!

Don’t settle for a sandwich, when you can re-energize your body mid-day with this nutrient dense, flavorful dish!

You are worth it!

 

Moroccan Chickpea, Carrot, and Spiced Quinoa Salad

Yields: 4-5 Servings

Recipe Inspired By Happy Hearted Kitchen

Spiced Quinoa

• 1 cup Tri-Colored Quinoa
• 1 ½ cup Salted water
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Paprika
• 1 teaspoon Coriander
•  1 ½ teaspoon Ground Fennel Seeds
• 1 Tbsp Cinnamon

Roasted Chickpeas:

• 2 cans Organic Chickpeas, drained and rinsed; Pat dry
• 1/2 Tbsp Coriander
• 1 Tbsp Dried Parsley
• 1 Tbsp Ground Paprika
• 1 Tbsp Ground Cumin
• 1 Tbsp Extra Virgin Olive Oil
• Sea Salt and Ground Black Pepper

Salad

• 8 Medium Carrots
• 3 tablespoons Extra Virgin Olive Oil
• Juice of one Lemon
• 1 teaspoon Local Honey
• ¼ cup Raisins or Currants
• 1/2 cup Raw Almonds, Sliced or Chopped
• 2 Tbsp Dried Parsley
• 1 Tbsp Coriander

Directions:

1. Pre-heat oven to 350 degrees. Toss chickpeas with spices. Place on a baking sheet in a single layer and roast in the oven for 25 – 30 minutes, or until chickpeas are slightly brown and crunchy. Toss the chickpeas halfway through cooking time to evenly cook.
2. Rinse the quinoa under cold water. Add rinsed quinoa and water to a pot and season with salt. Add in spices. Cover and simmer for 12 minutes, then remove from heat and let sit with the lid on for another 5 minutes.
3. While the quinoa is cooking, slice carrots into ribbons.  Drizzle with olive oil, honey and lemon juice and set aside.
4. Fluff the quinoa with a fork and add to the carrots. Mix well.  Add the remaining ingredients and mix well.  Serve immediately or refrigerate.

If you are taking this salad for lunch, go ahead and portion into individual servings so the dish is ready to go when you are!

6 Local Birmingham Eats

Support our lovely city of Birmingham by eating local!

Babalu

The best part about their food: locally grown! One of my favorite dishes involved their delicious grits that are grown in Wilsonville, AL, McEwen & Sons. They were the perfect amount of flavor underneath the Braised Beef Short Rib, which was also amazing. The portions are the exact right amount for full satiety without being too large.

When you taste their food you can tell that it is made with care and fresh, fresh, fresh! Their food items are made daily and even their margaritas are made with fresh ingredients (I highly recommend their baba-rita).

They are partnered with Jones Valley Teaching Farm, a non-profit organization, to promote the education on locally grown foods. Jones Valley Teaching Farm is dedicated to educating the young community on what these fresh foods can do for your body! They provide many opportunities to volunteer and get involved here.

Sprout and Pour

Sprout & Pour has been around Alabama for some time at various farmers markets but has just opened a storefront in the heart of Edgewood!  Sprout & Pour is family owned and uses fresh and local produce to make their cold pressed juices and serves up whole food smoothies!  Many juicing techniques lose key nutrients in their methods, but Sprout & Pour utilizes a cold-pressed method that preserves the vital nutrients in the local produce they use to create their nutrient dense treats!!

Galley and Garden

The galley is the kitchen and the garden is the area for you to enjoy your delicious meal. The chef, James Boyce, originates from Huntsville and owns three successful restaurants there. The restaurant has only been open for a short time and already has stirred talk around the town. The menu features modern American-French style with southern influences. I recommend trying the Grilled Hearts of Romaine salad and Pan Roasted Gulf Mangrove Snapper.

Dreamcakes

Dreamcakes is a locally owned bakery in the heart of Edgewood!  This bakery shares the cupcake love by sending cupcake trucks around the city!!! The creative team at Dreamcakes are consistently impressive at serving up whimsical excitement throughout the year with cupcake flavors and festive treats!  For example, during a pit-stop in October, the Wednesday special was the Sorting Hat cupcake. The Sorting Hat is Harry Potter themed and underneath the chocolate dipped topping is a SURPRISE FLAVOR! Nothing gets me like a hidden surprise inside a delicious cupcake.  Besides cupcakes there are cakes, brownies, chocolate strawberries, macaroons, and oatmeal crème pies. The shop is quaint and in the perfect area to eat outside and walk around to shop locally afterwards.  NutriFocusRD urges everyone to experience this unique & delectable bakery!!!

Oli.O

Another family owned operation, Oli.O sells fresh olive oils and balsamic vinegars. These oils are from all over the world including: Spain, Italy, South Africa, Australia, California, and more! The shop provides tastings so you can see which oil or vinegar your taste buds prefer! One of my favorite new things to test out in recipes is infused olive oils and Oli.O has some great varieties like: chipotle, cilantro and roasted onion, organic basil, organic butter, and more! If you check out their website, they provide some recipes for your everyday needs.

Hotbox

Hotbox is considered a “permanent food stand” in the courtyard of Parkside in Avondale. I love the Avondale area, especially on a warn day when you can grab a dish at surrounding restaurants and eat at Avondale Brewery. Hotbox would be perfect for that very idea! Their menu has so much variety I would not know how to describe it besides: my perfect menu. Spicy soba noodles, beets and bok choy, carnitas tostada, and pork belly drunken noodle are on the top of my list. My mouth is watering as I type…

Therese Bridges

Wild-Caught Pesto Cod with Tomato & Olive Relish – Dinner in Less Than 15 Min!

Time.

It seems to be the most common and prevalent barrier between people eating a nutrient-dense diet and fueling their body to do the activities that are taking up so much time!

How many times have you justified going through the drive-thru window b/c of no time? How many times have you skipped a meal due to a “lack of time”? How many times have you microwaved an unappetizing tv dinner due to a time crunch?  

Food Myth: “To eat “healthy” or nutrient dense means I must spend a lot of time in the kitchen cooking, dirty up a lot of dishes, and eat bland foods.”

NutriFocusRD has news for you!!

THAT IS A LIE!!!!! And I can prove it!!!!

Last week, I started with fresh, nutrient-packed ingredients and had dinner on the table on 14min and 23 seconds flat! Yes, I timed it and proud of it!!! I wanted to see exactly how long it would take to prepare and serve a balanced, tasty meal. And I was extremely surprised!!!

I proudly served up Wild-Caught Pesto Cod topped with a Tomato & Olive Relish on a Bed of Wilted Organic Spinach. I finished off the dish by pairing it with warm slices of Rosemary & Sea Salt French Baguette!

So no more excuses… It’s time to make health our priority so we can enjoy our loved ones, hobbies, and activities to the fullest!!!! I’ve shared the recipe below!!! Bon Appetite!

 

 Wild-Caught Pesto Cod Served with Tomato & Olive Relish:

Ingredients:

• 4 Wild-Caught Cod Filets (Frozen – Allow to Thaw Before Cooking) (Can also use tilapia, mahi-mahi or other white flaky fish)
• 4 Tbsp Shredded Parmesan Cheese
• Cooking Spray
• 4 Tbsp Homemade or Store Bought Pesto
• 1-2 Small to Medium Sized Tomatoes
• 8 Kalamata Olives, Pitted & Sliced
• Garlic Salt
• Ground Black Pepper
• Extra Virgin Olive Oil (EVOO)
• French Baguette
• Sea Salt
• Dried Rosemary
• Organic Baby Spinach or Frozen Spinach Leaves

Directions:

Pre-Heat Oven to 425 Degrees.

Pat fish dry and place on a baking pan covered in cooking spray. Top each cod filet with 1 Tbsp shredded parmesan cheese. Place in oven to cook for 8-10 minutes.

While fish cooks, prepare relish, bread, and spinach. For relish, dice tomatoes and place in small bowl. Add Kalamata olive slices to the tomatoes. Season with garlic salt and pepper to taste. Toss with EVOO and sit to the side.

For bread, slice French baguette into single servings. Drizzle each slice with EVOO and sprinkle with sea salt and dried rosemary. Place in heated oven with fish for 2-3 minutes. Meanwhile, sauté spinach on the stovetop in a skillet over medium high heat with a drizzle of EVOO. If you purchase frozen spinach, place in microwave.

When fish is done cooking, top each filet with 1 Tbsp pesto. Place each pesto cod filet on a bed of wilted spinach and garnish with Tomato Olive Relish. Serve the Rosemary & Sea Salt French Baguette on the side! Delish!    

Heirloom Tomato & Peach Salad

I LOVE summer!!! When it comes to fresh produce, no other season compares!!! The bright colors of fruits & veggies, the fragrant smell of fresh herbs, and abundance of local farmers markets, can entice anyone…..

I fell victim this weekend when I made a trip to Pepper Place Farmer’s Market located in Birmingham …. I came home with arms loaded!

One dish I created from my farmers market trip was inspired by MyRecipes.com. This recipe is quick, easy, and full of summer flavors!!!

Heirloom Tomato & Peach Salad:
Serves 4
Salad Ingredients:
3-4 Heirloom Tomatoes (a variety of colors add dimension)
3-5 Small Tomatoes (green zebras, red zebras, and yellow tomatoes)
Handful of Cherry Tomatoes
2 Peaches, Diced
1 Red Onion Diced
1 Large Avocado, Diced
Sea Salt
Ground Black Pepper
1 cup Crumbled Feta Cheese
Handful of Purple Basil, Shredded
Salad Dressing:
1.5 Tbsp Extra Virgin Olive Oil
2 Tbsp Sherry Vinegar
Salt
Ground Black Pepper
2 teaspoon Honey

Mix first 5 ingredients in a bowl. Season with sea salt and ground black pepper. Mix EVOO, sherry vinegar, sea salt, black pepper, and honey in a bowl or shake in a small mason jar. Pour over tomato mixture. Gently fold in avocado, Basil, and crumbled feta cheese.

Serve as a side with sandwiches or grilled burgers. This salad also pairs great with grilled chicken, fish or pork, or as the main entree along side pecorino & pesto crostini!

15 Commandments of Healthy Eating

Happy Monday NutriFocus Family!!!

With Independence Day around the corner I am reminded of the importance of living in the FREEDOM that has been won for us at a high cost!!! Although we live in the land of the free, it is easy to find ourselves slaves to our daily routine!!!

ITS TIME TO TAKE BACK OUR FREEDOM!!!!

I’m challenging all NutriFocus Family to LIVE IN FREEDOM WITH FOOD!!! Post these 15 Commandments of Healthy Eating in a place that will readily remind you that you are free indeed and you have the CHOICE to treat your body well!!!

DITCH DIETING AND START LIVING!!!!

Image From Blog on The Psychology Easel – http://taradeliberto.blogspot.com/2014/05/the-fifteen-commandments-of-healthy-intuitive-eating-stop-dieting-eating-disorders.html