VALENTINES DAY DINNER

February 1, 2018

FOR THE MEAT EATERS

FOR THE FISHIES

FOR THE VEGETARIANS

FOR THE VEGANS

FOR THE PALEOS

FOR THE WHOLE 30s

Going out to eat on Valentines Day is for suckers. Romance is in the kitchen. I don't know about you guys, but staying in and cooking with (or even better, him cooking for me) is what it's all about. Since my first Valentines Day with Danny (this will be our 8th!), he has always made us his Chicken Tortilla Soup. It's so special, and it's one of my favorite traditions together.
So, I have rounded up a couple of dinner ideas for all kinds of lovers. And you get to eat in pajamas, or be naked — if you're into that kind of thing.

For the Meat Eaters - Asian Braised Shortribs : Beyond Sweet and Savory
For the Fishies - Garlic Butter Tuscan Salmon : Cafe Delights
For the Vegetarians - Roasted Sweet Potatoes with Quinoa & Spinach : Green Valley Kitchen
For the Vegans - Creamy Coconut Lentil Curry : The Endless Meal
For the Paleos - Chicken Kofta Skewers : Tasty-Yummies
For the Whole 30s - Spicy Southwest Stuffed Peppers : Jar of Lemons

Happy future Valentines Day, lovers. xo

TURMERIC GINGER CHICKEN SOUP

December 31, 2017

Fall/Winter 2017: the worst cold season ever.
If you are like me, you caught that cold that has been "going around" for months. Maybe you even caught it twice, like me - once in LA, and once in Portland. Both sucked, but there was one difference: getting a cold in Portland, with its cooler (and damper/icier) weather conditions, makes eating recovery soup much more appealing than trying to scarf soup in LA's mid-to-upper-80s "winter" temps.

Turmeric, ginger, and a kick of spice are the perfect combination to help kick that cold and get your immunity back up. So grab your bowl and cuddle up on the couch while you binge on Friends (or is that just me?)...

What you need:
2 shredded chicken breasts or 10oz chicken tenderloins (optional if you're vegetarian)
1 diced yellow onion
3 celery stalks, sliced
3 large carrots, sliced on the diagonal
3 garlic cloves, minced
3 tbsp ginger, minced
32oz organic, low-sodium chicken broth (or veggie broth)
1 bay leaf
A few handfuls of kale
1 can chickpeas, drained, rinsed well & de-shelled (or udon noodles)
Salt
Pepper
Cayenne
Coriander
Sliced lemon for seasoning and garnish

Directions
Heat a large pot with a generous amount of olive oil until slightly smoking.

Add in onion and garlic, and season with a dash of salt. Sauté until onions are translucent.

Add in carrots and celery with an additional dash of salt, turmeric, ginger, coriander, and cayenne pepper. Mix well, and then sauté again for about a minute or until aromatic.

Pour in chicken broth while stirring up all the bits and pieces at the bottom of the pot. Bring to a simmer.

Add in cooked, shredded chicken, kale, and chickpeas.

Remove from heat, cover, and let sit for 10 min.

Serve with a slice of lemon and grilled bread, if desired.

Enjoy!

Happy New Year, friends! I am glad you are here! Cheers to an even better 2018!

SPRING ON HUMMUS

March 20, 2017

Hello Spring!! We have all been waiting!
Since hummus' popularity has grown over the years you can now find grocery store's shelves packed with all kinds of flavors and types. Some good but mostly all kinds of acidic ones and packed with all sorts of unnatural ingredients to create these wild flavors. I am a huge fan of hummus (& mediterranean food in general) and try to be as aware as possible of the ingredients I put into my body, so I re-created a favorite flavor of mine: Edamame Hummus. Easy to make at home with only using a handful of natural ingredients that pack a bunch of flavor!

What you'll need:
1 cup shelled organic edamame (thawed if frozen)
3/4 cup organic chickpeas, drained & rinsed well
1/2 cup organic tahini
1 lemon, squeezed
2 Tablespoons extra virigin olive oil
1-2 tablespoons ground cumin (to taste)
1 teaspoon kosher salt (to taste)
1/2 teaspoon fresh ground pepper (to taste)
1/2 teaspoon cayenne pepper (to taste)
Dash dried oregeno
1 clove garlic, crushed
Smoked paprika, for garnish

Directions:
Set up food processor with bottom s-blade.

Place all ingredients in food processor.

Blend until smooth - adding additional lemon juice, olive oil, or spices until desired taste and texture.
Tip: Adding a tablespoon of water will help smooth it out if needed.

Plate and garnish with desired olive oil and smoked paprika. Serve with your favorite fresh vegetables, pita bread/chips, or use as a spread for sandwiches or a side with chicken or beef.
See, easy? ENJOY!