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
With Spring season here, it’s hard not to notice all the greenery and super blooms that have been flourishing throughout all of Southern California. This salad is my favorite “green” salad – refreshing, tangy, crunchy and light. The vinaigrette used for this salad combines fresh lemon juice, red wine and apple cider vinegar which compliments the ingredients. This salad is perfect paired with a crisp flavor profiled chardonnay. Oohh la la la! Continue reading
I used to always just steam my asparagus before I ate them. But one day, I saw my sister-in-law sautéing them. This opened a whole new way of how I cooked some of my veggies. So many possibilities!
This recipe is inspired from my pregnancy. Since the baby seems to be rejecting all kinds of meat, I decided to make salads with more flavor and texture to keep my palate happy and satisfied. This salad is one of my favorite discoveries. Continue reading
California hasn’t given way to Fall temperatures but that doesn’t stop me from enjoying Fall recipes in my kitchen. What I enjoy about Fall and Winter is: they are seasons for making hearty and easy soups. This post is inspired by a gift – a lovely package of natural ground bison. To me, there is nothing better than being gifted with quality food. Thanks, mom! Continue reading