Month: September 2018

Lifestyle: Anxiety In the Every Day Life

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I tell you its been a busy week, to the point I’ve had to reshuffle my deck of cards and just when I got them stacked just right, the deck fell to the floor (sort of speak).  Or – I’ve been on a roller coaster ride expect, when the damn thing climbed over the hump, someone unbuckled my seat belt – or so it feels like – while the coaster descended. You get my point. Anyway, it’s almost the end to September and my overwhelmingly busy calendar for the next three months is contributing to my anxiety levels reaching an all-time high – on  a scale of 10 about an 11. But, I suppose that’s what life is about and while I try to calm my nerves by talking myself out of too much worry, I have trouble convincing my subconscious. Do you ever feel this way? Or a better question – do you experience severe anxiety of sorts? So, last night, I sat very still on the sofa, and closed my eyes, and began …

Food: A New Take on Broccoli Cheddar Soup

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Whatever this year’s Indian summer is in San Francisco; it seems to last only from noon to four in the afternoon. The rest of the time its been crispy, windy and chilly outdoors and indoors to the point I was actually freezing last night, and needed to bundle up while reading, before turning in for the night. This very chilly morning, I decided it was time to craft soup for dinner  or adjust a few existing recipes to fit my dietary need. So on my hunt for soup recipes, I came across this perfect  one to kick-start the soup season. INGREDIENTS 2 tablespoons extra virgin olive oil 3 tablespoons butter 1 small sweet onion, diced 1 carrot, diced 1/4 cup all-purpose flour  (omit for my Keto diet) 2 cups whole milk  (I will use 1 cup coconut milk instead and one can of pure coconut cream ) 2 cups low sodium veggie or chicken broth 1 12 ounce pumpkin beer  (This is going to be my cheat, but you can remove it if you wish) 3-4 cups shredded sharp cheddar cheese, plus more for serving 2 bay leaves 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne, or …

Monday Morning Thoughts

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Most people dread Monday mornings – for having to go to work, or school or other obligations they seem to not want to deal with. But, I am a strange bird, in that, I welcome Mondays – believe it or not – at this stage in my life, I love getting ready for work, and tackling the day.   I feel on Mondays, I have full control of how my day will go after a weekend of playing catch up mostly on chores, and commitments to show up to this and that, willingly or not so much by choice, so by Sunday night, I am too charged up somehow to wind down. The best of Monday is my early morning commute  to downtown, and the opportunity to reflect upon all that I experienced over the weekend, and how it impacted me – positively or in a negative way and what I was able to take from it all: Attended my first gender reveal party, which really blew my mind of how interesting the concept was ->all …

Travel: Chasing Fall Foliage

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I’ve noticed the changing of the leaves in a subtle way, here in San Francisco and from the looks of this map, we are not due to full on changing of the leaves until – well – perhaps November or never?   Although I doubt that. Because I have seen a dozen or so maple leaf trees – not many – perched along the avenues in the city, among a few other trees I am unable to identify – are slowly turning colors. But if you happen to need a full-on dose of the Fall changing foliage sometime soon, than book a trip – Northeast if you happen to be in the states, or Northwest, if you happen to be across the pond, itching to see first hand our version of Autumn changing leaves. And I learned a thing or two about the type of leaves – which I couldn’t make out when staring up at those  trees in any number of neighborhoods throughout the city with the leaves in process at the moment.   So …

Food: Sunday Morning Apple Cider Doughnuts

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I needed to make sweets for this morning’s breakfast for a houseful of guests who are getting ready to leave after a special occasion get-together on Saturday. This recipe for spiced apple cider doughnuts popped up and although I am watching what I eat, I figure indulging one day is not going to kill me or set me back –  unless I scuff down 8 of these beauties. 🙂 .  And yes, a dozen softly boiled eggs and non-GMO bacon is always available in case, I chicken out of having a doughnut. Oh who am I kidding. I am not chickening out of anything. Doughnut or bust I say. INGREDIENTS 3 cups apple cider 1 stick cinnamon 6 tablespoons salted butter 1/4 cup real maple syrup 1/2 cup apple butter 1 tablespoon vanilla extract 2 eggs 3 1/2 cups all-purpose flour, plus more if needed 1 tablespoon baking powder 1/4 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 1 cup granulated sugar 1 tablespoon ground cinnamon  high heat natural oil, for frying (such as vegetable oil) {more}

Food: Dinner Tonight – Roasted Chicken and Burrata

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Here’s what’s happening this week – I have family in town. Which means, there is no deciding or organizing any meal at home. Everything is decided last minute and meals are consumed at any number of wonderful eateries around the city-San Francisco.  Except tonight – where I am left on my own and the meal I prepare will be a healthier variation to the mostly overly salty meals I’ve been having each night since last Thursday.   By the way, this is also the explanation for my lack of posts. I will be on track next week for sure. So, here’s what I’ll be switching up to take my dietary needs into consideration ORIGINAL INGREDIENTS – RECIPE 1 1/2 pounds boneless, skinless chicken breasts or thighs (skin on or off, I prefer skin off)  – {sticking to chicken breast, not a fan of thighs} 2 tablespoons extra virgin olive oil 2 tablespoons fresh chopped thyme, plus more for serving 1/2 teaspoon cayenne pepper kosher salt and pepper 1/4 cup all-purpose flour   {Not adding any flour} 4 …

Food: What You’ll Find In My Mediterranean Kitchen

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For every site I find suggesting what constitutes healthy consumption of food, there is another, stating otherwise.  I have to admit. I take all of the information offered with a grain of salt and continue to, simply follow what I’ve learned from generations past about our Mediterranean cuisine and lifestyle. Sure I tweak the recipes a little or experiment with a ‘healthier alternative’, but at the end of the day; I think my grandmother, and my aunts had and my mother has to this day, the secret to the best method of preparing the healthiest of meals. The reality is – the ingredients produced in masses today, no matter organic or otherwise, mostly filled with additives, or certain mystery matters, lacking the pure quality from decades ago, make it difficult to sustain a healthy cooking style. As a result, in some cultures today, we can only strive to learn and do our best with what we have, to  create the healthiest meals possible for ourselves and our family.  Everything else is simply information overload.  Meat: …