Month: October 2012

healthy eats: butternut squash, black beans and goat cheese tostada

I love the fact, most of us Californians have adapted to healthy eating habits and for that, we are constantly looking for ways to boost the traditional cultural meals introduced  to us, throughout our state. Mexican food is one type of cuisine guaranteed to be a favorite around this part of the country, so when I discover a creative healthy recipe to replace the more  traditional one, I share it. Roasted Chipotle Butternut Squash, Black Beans, and Goat Cheese Tostadas Ingredients 2 cups ¼” cubed butternut squash 1 medium red onion 1 tablespoon olive oil 1-2 teaspoon crushed dried chipotle peppers ¼ teaspoon salt ———————— ½ cup black beans, rinsed and drained if using canned Juice from half a lime 1 tablespoon honey 1 tablespoon olive oil ———————— 4 corn tortillas 2-3 ounces goat cheese Directions 1. Preheat oven to 425˚. 2. Roughly dice onion and toss with cubed butternut squash. Combine olive oil, 1 teaspoon crushed chipotle peppers, and salt. Add to butternut squash and toss again to coat. Roast for 20-25 minutes or …

boutique hotel pick – la bellechasse – paris, france

During the rainy and gray Fall days, all I can think of is colors in decor and focus mainly on escaping somewhere warm and cozy, even if only for a weekend. Although Paris is approximately 12hours away from where I reside currently, I cannot help but search for colorful and extraordinary boutique hotels which fit my mood.  La Bellechasse fits that very exact feeling.  Check out the bedrooms below:  

healthy eating: substitute the good for the bad ingredients

This is the time of the year, most of us, choose to eat comfort food and because of that fact, we seldom pay attention to quantity, ingredients and weight management. We can blame it on the colder weather or simply blame ourselves for not making a lasting change. So, while i search for ways to eat healthy, control portions and substitute the good for the bad, I came across the following information here and decided to share it with those amazing people who visit my blog.  

in search of fall colors: a walk through napa

As I stated before I have fallen in love with Autumn and feel it is probably the most romantic time of the year and wish there were enough trees planted throughout the city of San Francisco to get a glimpse of the leaves changing color.   But since that’s not an option, I usually take a day trip to Napa in the Fall to get a glimpse of some of the most breath taking scenery.   {photo credits} http://fineartamerica.com/featured/napa-valley-fall-bill-gallagher.html   http://www.jharrisonphoto.com/Landscapes/Napa-Valley-Fall-Colors http://winecamp.squarespace.com/journal/2009/11/17/photo-camp-fall-colors-napa-november.html http://www.cbspittsburghtrip.com

healthy recipe: white bean and shitake mushroom soup

Every year I collect  a dozen or more soups to try during the winter months and this year is no exception.  I found this recipe here mostly because I love anything made with white beans and what better way then to incorporate them in a light soup. White Bean + Shitake Soup with Herb Oil Extra Virgin Olive Oil 1 small white onion diced 2 large cloves of garlic finely chopped 1 box of organic chicken stock. Equal parts water 1 parmesan rind 2 cans of white beans drained and rinsed 5 to 7 Shiitake mushrooms sliced very thinly Salt + pepper to taste mint parsley basil meyer lemon Sauté the garlic + onion in a stock pot with olive oil over a medium heat until the onion is translucent and fragrant. and the beans and sauté for a few minutes adding salt + pepper to taste. Add the broth, water + rind and raise heat slightly, allowing the soup to simmer for 20 minutes. For the last five minutes add the sliced shiitakes. Once …