We are living in a sensual world, and I am a sensual girl. I’m reading Will Write For Food by Dianne Jacobs right now. It’s an extremely inspiring and clarifying piece of non fiction. Dianne breaks down food writing for all that it is and all that it is not. She’s an incredibly sharp and strategic writer with a fluid, realistic approach. When you look at her credentials, it’s no mystery. I highly recommend it. [Read more…]
Scallops are divine little elements from the sea. When seared for just long enough, they have a crispy brown exterior while remaining soft and plump within. Their delicate flavor makes them an option for seafood fans with loved ones that don’t particularly love “fishy” tastes. Here I’ve seared them in ghee and served them with soba noodles and fresh tomato sauce. Sounds awesome. Is awesome. Isn’t hard to pull off.
There was recently a gray “chilly” (probably like 65 degrees) Sunday here in LA and I found my mind wandering to some plump autumnal muffins. Something about the warm tones of winter squash and classic spices like nutmeg and cinnamon are deeply comforting for me. I didn’t mind brushing summer aside to enjoy them.
Like hash browns? Oh, you love them?! But you don’t love that they’re a little skimpy on the nutrition side, highly starchy and make you feel gross after you eat them? I hear ya.
Let me introduce you to the rutabaga, if you two haven’t already met. This little root vegetable is technically part of the cruciferous family and contains cancer-fighting phytochemicals, is high in antioxidants, fiber and Vitamin C. While maintaining a nice starchy texture, these little beauties have half the carbohydrate content of potatoes! [Read more…]
Omelettes! They’re a go-to healthy breakfast due to their simplicity, while still maintaining just a tinge more glamor than your average fried egg.