With November here, my palate is excited to embrace the tastes and colors of Autumn: green, ruby, brown, orange; and tastes: spiced sausage, wild grains, tart cherries, crunchy nuts. This salad encompasses all of that and a little more! It is a comforting salad with a few surprises: tart dried cherries, crunchy pistachios and a classic vinaigrette. Not only does it look and taste festive but it’s forgiving on the calories! Continue reading
Fig season has come and past, but not without the annual fig flat breads. My parents have a fig tree in their backyard, and every year I go over and eat a few fresh figs then take some back home to put on a flat bread. This recipe is great on its own or as a dish to serve to friends during wine night. Continue reading
I grew up in a family that enjoyed Chinese cuisine. I enjoyed the soups, noodles and especially the fried rice. Overtime, I developed an appreciation for the unique ways each restaurant made their own fried rice dish. But, just last year something changed the fried rice game for me. It was cauliflower “rice”! In this recipe, I take some of my favorite ingredients from different fried rice dishes and gracefully incorporate them into this recipe: pineapple, all natural bacon, cashews, green onion, eggs, cilantro and raisins. In the end, I skip out on the soy sauce and instead use a combination of amino acids, sesame oil, and a tad bit of fish sauce. Intrigued? Better be because you’ll be so surprised how this dish hits the spot and you didn’t even see it coming! Continue reading
The past couple weeks, husband and I haven’t been eating so well. And our bodies felt it. This past week, we decided To Eat Healthier, as one tends to do after binging on takeout food and feeling horrible. So, what does that mean? Well mainly, it means I add a ton more veggies to every dish I make. We also stop eating out. Oh the difference this makes.
Confession: I used to not like shrimp. I think it was somewhere along my pregnancy with Ari that I started to really like shrimp. Now I actually crave it once in a while. So for this recipe, I decided to go with shrimp and veggies for dinner. I bought some baby broccoli for this dish since we normally rotate between spinach, kale, asparagus, and broccoli for our dinner veggies. Plus, broccoli is great for sautéing. Continue reading
January brought rain, snow and cold temperatures to California this year. But, as much as I love the cold, it also brings or can exacerbate illnesses. One day at work, I had a patient that was very sick and weak and hadn’t eaten for two days. Fortunately, this proved to be an easy fix when his sweet wife came in with one of his favorite dishes: chicken rice porridge. He ate it all up and had enough energy to get through the day. This post is dedicated to that couple who proved that food is not only the way to someone’s heart but also to their health and healing! Continue reading