Freshly shucked corn and perfectly ripe tomatoes are the very definition of summer. Toss in a grill and additional seasonal produce, like radishes and scallions, and you’ve got yourself one easy breezy warm weather salad. Here I’ve paired the abovementioned with grass-fed steak in a way that will satisfy the healthy to the hearty. Continue reading
The springtime produce popping up on the shelves of grocery stores and farmer’s markets is enough to make me happy for days. Yes, this kind of stuff really does make me happy. But I digress. Back to the fresh arugula, ripe strawberries, gorgeous red radishes, and deliciously sweet mangoes…
When I spotted a massive pile of perfectly ripe mangoes at my nearest market this week I knew instantly it was time for a warm weather favorite of mine – chicken and mango lettuce wraps. Continue reading
A healthier version of the classic Waldorf salad, here I’ve swapped out lettuce for nutrient-dense kale and created a creamy dressing without mayonnaise, oil, or dairy by using apple and walnuts as the base. This salad is sweet, crunchy, filling, and will convert even the greatest of kale non-believers. Packed with vitamins, minerals, fiber, antioxidants and healthy unsaturated fats, it’s perfect for lunch, brunch, or a light dinner. Continue reading
Roasting a whole chicken is one of the easiest and quickest ways to prepare dinner on a busy weeknight. Rub it down with your favorite mixture, pop it in the oven and basically walk away for an hour. If you’re a large family, dinner is complete; if you’re 1 or 2, you have leftovers for tomorrow’s lunch. It doesn’t get much better than that. I like to have whatever I am “rubbing” the chicken with coincide with the season. Fresh herbs and citrus in the summer and as shown here, coffee and maple syrup in the winter. Continue reading
If you would have told me when I was a little kid that I would grow up to have a near obsession with brussel sprouts I would have thought you were crazy. Then again, my mother thought it was a perfectly good idea to serve these little baby cabbages steamed or boiled, so can you blame me? No disrespect to my mom, as she is a fantastic cook, but the key to edible brussel sprouts is to bring out their natural sugars and sweetness. The way to achieve this: roasting or sautéing. Definitely not steaming, Continue reading
A few weeks ago I destroyed 2 perfectly beautiful pieces of tuna. My family had come to town and at the last minute I decided to whip up a quick Saturday evening meal for everyone. Whether it was the generous amount of wine in me or an over-eagerness, moments later I had a menu of salad, two variations of pasta, and three different seafood dishes planned. Something was bound to go wrong. And it did. Continue reading
I love a dish that is quick, easy, healthy, filling, and adaptable to whatever I have in the fridge. This cold sesame noodle salad is just that. It prepares in no time and allows you to experiment and play with whatever vegetables/protein you have on hand. I chose here to add cabbage, carrots, peppers and green onions. You could add snap peas, bean sprouts, cucumbers, Continue reading
Austin, Texas is unlike most cities in Texas. Actually, it’s unlike every other city I’ve ever been to in Texas (which is a fair amount). It is a progressive and liberal playground for hippies, musicians, artists, laid back folk, vegans, vegetarians, and those with dietary restrictions. So it shouldn’t surprise me that a music festival there would be laden with health-conscious and gluten-free friendly options that would exceed any palette’s gourmet desires. But it does. This year, more than any other year, Austin City Limits (arguably the countries’ best 3 day music festival from which I have just returned) provided Continue reading
Quinoa, how do I love thee? Let me count the ways…
- You have an unusually high protein content, with 24 grams in one uncooked cup.
- Almost 20 percent of your nutritional composition is protein as compared to 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat.
- You are a complete protein, containing all 9 essential amino acids.
- You are a good source of fiber, manganese, magnesium, iron, copper and phosphorous.
- You are easy to digest and gluten-free.
- You take less than 20 minutes to cook. Continue reading
Pad Thai, one of Thailand’s national dishes, is a wonderful concoction of stir-fried rice noodles with eggs, fish sauce, tamarind, bean sprouts, tofu, shrimp or chicken, topped with crushed peanuts, cilantro and lime. And there are few things I crave more than it. Here I’ve created a recipe for Vegetable Pad Thai lovers, or for those who want a lighter noodle dish without the meat. While it may seem intimidating to prepare on your own, it truly is a snap to make. Continue reading