All posts filed under: healthy foods

Olive Oil – Facts and Myth

Published by

Seriously, when I saw this article about olive oil, my jaw dropped – what do you mean  “Light olive oil” is a misnomer and a marketing ploy that actually means the oil has been refined and treated with heat to strip away odor and flavor.” Although I do not ever consider “LIGHT’ for the olive-oil I buy for my house-hold – I do go for the extra-virgin on the label because…. Extra-Virgin or Bust “Extra-virgin” is the highest designation of quality given to olive oil, meaning it’s unrefined, free of chemicals and other “defects” like rancidity, and never treated with heat. Quality can still vary within the extra-virgin category, but without intimate preexisting knowledge of individual olive oil brands, it’s as close as you’re going to get to an overall guarantee of purity you can get off a label. Look for those two words, and you’ve already eliminated a vast array of crappy bottles. Here’s where I’ve been going wrong  – when buying the olive oil – I assumed “Product of Italy” was enough to consider. Read the …

Food: Dinner Tonight – Ricotta Naan with Eggs

Published by

Also known as pizza to me. Actually I love Naan bread as the staple to pizza toppings and this one takes the dough 🙂 INGREDIENTS 2 sweet potatoes, cut into matchsticks 4 tablespoons olive oil, plus more for cooking kosher salt and pepper 4-6 eggs 1 tablespoon raw sesame seeds 1/2 teaspoon smoked paprika 1 pinch crushed red pepper flakes 4 pieces fresh naan 1 cup whole milk ricotta cheese 1 pinch flaky sea salt zest from 1 lemon 1 tablespoon honey 1 cup arugula 1 avocado, sliced {more}

Health & Beauty: This and That

Published by

So many articles, so little time, I say about all that is offered up to better yourself, your appearance and even your outlook on life. I welcome them all and take from each suggestion whatever suits me. Or that I feel is obtainable. I don’t put too much pressure on myself to look more than I do. I prefer natural in all things makeup and hair color. Clothes I don’t go overboard – my closet, full of staple pieces and fashion that can be carried on throughout a few years, mixing and matching and creating my own simple style. I love how fashion has evolved now that we can actually wear flats to accentuate and feel sexy. Clothes have become more comfortable and consciously designed for the women on the go. I’ll elaborate more as time goes on – but for now, here’s my latest finds:    

What’s In Store This Weekend?

Published by

The planning has already begun for the weekend and these are some of the things I am considering: What’s your plans this weekend? Where will you be watching the Superbowl? And if you happen to be doing the same about the bay area on Saturday or Sunday early morning walk, please drop me a line here so we can cross paths and say ‘Hi’. Otherwise have a lovely weekend!

Food: How To Buy Eggs

Published by

When I visited a friend in England last March, she had her dozen eggs in a small cage-like container on the counter in the kitchen and when she offered to make me breakfast, I cringed at the idea of eggs being stored outside the refrigerator – like we do in the states.  There is a reason for that I learned when I got back home,  why we store eggs in refrigerators and Europeans don’t. So, for the longest while after I got back, I couldn’t figure out what carton are eggs are the best to buy in the states? And if you happen to be concerned like myself, then read on or scan the bullet points below. Because it is always good to learn something new everyday. 😉 Kosher As long as they’re not cracked, almost all chicken eggs are kosher. Only broken eggs or eggs with blood spots aren’t kosher, and you’d probably notice that anyway. Free-Range, Cage-Free, Pastured Conventional egg-laying hens live in battery cages: cramped mesh cells that prevent hens from ever stretching …

Food: Dinner Tonight – Chicken In White Wine

Published by

Dear heavens above, I couldn’t be more happier stumbling upon this recipe and called home to demand the chicken pieces be taken out of the freezer – for we are feasting on a masterpiece tonight: INGREDIENTS 2 pounds skin on, bone in chicken breasts (about 4 breasts) kosher salt and pepper 2 tablespoons extra virgin olive oil 2 tablespoons butter 1 sweet onion, diced 3 cloves garlic, minced or grated 2 carrots, chopped 1 pound mixed mushrooms, halved 2 cups dry white wine 1 cup heavy cream 2 tablespoons Sir Kensington’s Dijon Mustard 1/2 cup grated parmesan cheese 4 sprigs fresh thyme {more}

Lifestyle: Keeping Healthy This Holiday Season

Published by

While discussing Thanksgiving with my mother a few days ago, I expressed my concern for keeping the menu healthy enough to continue my efforts to stay on track in my eating habits, which by the way I keep pushing on her, and my extended family. They may hate me now, but will thank me long-term when they see the results for a healthier living. Anyway, if you understand my struggle to keep it healthy this holiday season, here’s some helpful reminders to keep in mind and preach – hahaha – to the rest of your clan.

Food: Dinner Tonight – Salmon Sicilian Style

Published by

Salmon is a must in my household. At least once a week and although I love my simple oven-baked variation with ginger, sliced lemon and olive oil – I occasionally crave a more robust flavored variation – like this wonderful recipe from here: INGREDIENTS 4 salmon fillets extra virgin olive oil, for rubbing juice from 1 lemon 1 teaspoon red pepper flakes 1 teaspoon paprika kosher salt and pepper 1 large head of broccoli, cut into florets 1 cup cherry tomatoes 2 cloves garlic, minced or grated 2 tablespoons chopped fresh oregano zest from 1 lemon splash of white wine 1/2 cup pitted kalamata olives {more}

Food: Dinner Tonight – Pan Roasted Brussels Sprouts

Published by

Brussels Sprouts are in season and naturally this is the time of year, I make this vegetable in so many variations and just devour a bunch in one sitting.  So you can imagine my excitement when I saw this recipe and of course I had to share. Is your mouth watering yet? INGREDIENTS 2 slices thick cut bacon, chopped 1 pound brussels sprouts, halved 3 tablespoons extra virgin olive oil kosher salt and pepper 1/2 teaspoon crushed red pepper flakes 1/3 cup medjool dates, pits removed and chopped 1/4 cup red wine vinegar 8 ounces Halloumi cheese, cubed (continued)

Food: Potato and Cauliflower Curry

Published by

Oh heavens above, this is the most amazing dish I’ve yet tried, and as we all know by now, I felt the need to share 😉 INGREDIENTS 1/4-1/3 cup Thai Red curry paste or Khao Soi Paste 2 (14 ounce) cans coconut milk 2 cups low sodium veggie broth 2 tablespoons low sodium soy sauce 1 tablespoon pomegranate molasses (or regular molasses) 1 pound baby potatoes, halved if large 1 large head cauliflower, cut into florets 1 cinnamon stick 1/2 teaspoon cumin seeds kosher salt and pepper 2 cups fresh spinach arils from 1 pomegranate for serving steamed rice, cilantro, and limes, for serving fresh naan, for serving