In this day and age of being on the run all the time, whether single or in a relationship, and for some folks with kids, always wondering about healthy eating – this might be a yummy alternative to consider: What do you think about pre-planned meal delivery?
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 …
After every successful meal, my family asks what we are having for dinner the following night. And my answer is always – I don’t know yet. And then I get to work and search online for ideas, or variations for the norm. Chicken is something we either hate or love in our household and adding a creative recipe to the meat has become challenging. So naturally I found this amazing recipe and guess what we are having for dinner? INGREDIENTS 1 1/2 pounds boneless chicken breasts or thighs 1/4 cup extra virgin olive oil 3 cloves garlic, minced or grated 1/4 cup fresh chopped oregano 1 teaspoon cumin 1/2 teaspoon cayenne pepper 2 tablespoons orange zest + orange juice zest + juice of 1 lime kosher salt and pepper 1 sweet onion, sliced 2 russet potatoes, cut into wedges 1 bell pepper sliced 1 small orange, sliced CITRUS AVOCADO SALSA 1 avocado, diced 1 orange, diced 1 cup fresh cilantro, chopped 1 jalapeño, seeded and chopped juice from 1 lime pinch of flaky sea salt {more}
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}
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)
I ask because I am. I take my pasta very seriously and will only buy certain brands from different grocery stores and a few from specialty stores. I also appreciate how wonderful home/restaurant-made pasta is. So, here’s an article you can read on your train commute home, about pasta and one chef’s list of which to buy and why? Dececco Rummo Rustichella D’Abruzzo Why does quality make a difference? “If you buy better brands of dry pasta, you’ll find you have a much broader window of how long you can cook them,” Easton explains. “They’ll typically take a little bit longer to cook because they have a higher protein content, and just a better strength and gluten development in the pasta… You can overcook them a couple minutes, and they still have beautiful texture and are absolutely al dente.”(more)
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
Recently, or as I see myself aging, I search for ways to stop or slow down the process. First consideration is always trying to maintain as peaceful a life as possible, with minimal stress and maximum time to breathe in and out, and a good night sleep. In addition to the simple steps that my grandparents had in the past practiced, even through the toughest of times, I discovered the benefits of apple cider vinegar. The reason I am acting like I discovered it – is because I was in a store once, and while in the health food section, noticed a bottle of the ‘potion’ if you will and quickly googled it. Sure enough, there were a few details about all the benefits one can achieve by using or consuming ACV. At first I couldn’t imagine drinking anything labeled vinegar, but after the first few sips, I got used to it. The claim, if you search online is that: So, I’ve been drinking ACV for a few days now and in 30 I’ll have …
Ramen, otherwise known as a type of soup, is an easy meal, and with the ever changing temps in the city by the bay, I think this amazing recipe will have to do for dinner tonight: Ingredients 2 strips thick cut bacon, chopped 1 inch fresh ginger, thinly sliced 4 cups low sodium chicken broth 2 tablespoons low sodium soy sauce 1/4 cup rice vinegar 2 tablespoons curry paste 1 tablespoon chili paste 3/4 pound boneless, skinless chicken breast 1 ounce dried porcini mushrooms 8 ounces fresh cremini mushrooms, sliced 2 tablespoons toasted sesame oil 1 pack ramen noodles 3 cups fresh baby spinach 4 soft or hard boiled eggs, for serving shredded carrots, green onions, chilies and cilantro, for serving
Although we are in the middle of our Indian Summer in San Francisco, I have been craving soup – not a creamy one but a light, broth and just the right amount of flavors, kind of like this one: Ingredients 2 tablespoons extra virgin olive oil 1 sweet onion, chopped kosher salt and pepper 4 tomatillos, skin removed and diced 2 carrots, chopped 2 poblano peppers, sliced 3 cups homemade or store-bought red enchilada sauce 3-4 cups low-sodium chicken broth 1 pound boneless, skinless chicken breasts 2 cups fresh corn kernels 1/2 cup fresh cilantro, chopped tortilla chips, avocado, and cheddar for serving lime wedges
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