I’ve been desiring some light, but flavorful, vegetarian protein options due to the heatwave we are currently experiencing in NYC. I knew I wanted to create a dish with the brand new bag of red split lentils I bought at Trader Joe’s on a whim a few weeks back. I also had a general sense of the dish’s flavor profile—lentils cooked in spices to make it interesting, but not to supply heat,
The inspiration for this turmeric coconut chicken finger recipe goes back to childhood. One of my favorite foods since I was a little kid was fried chicken, especially in chicken finger form. When I was six years old and my family went on vacation to Paris for a week, one of my parents had to make a run up to the mezzanine level of the Eiffel Tower every night to buy chicken fingers and French fries because that was the only thing I would eat (well,
I have been wanting to try out Califlour Foods cauliflower pizza crusts for a while, especially after spying the junk-free contents of their plant-based crust (just cauliflower, almond flour, flax meal, olive oil, tapioca starch, garlic powder, dried basil, Himalayan pink salt, and nutritional yeast). So happy I finally got around to experimenting with them, because these savory, thin crusts which require little baking time (15 minutes max) are definitely going to be my new go-to for making personal pizzas with light toppings,
Remember my muse for the week, the mint I found at the farmer’s market which I mentioned in my previous post? Well, here is another dish it inspired. Was drawn to the idea of a very simple mint mango salsa, cool mixed with sweet with the savory avocado crema to balance it out. As for fried fish tacos, I have always wanted to create a healthier version to treat myself when I’m craving the fish tacos from Tacombi in NYC.
This smoothie bowl is packed with all the things I love—(1) protein (collagen); (2) veggies (cauliflower and spinach); (3) healthy fats (cause avocados makes everything better); and (4) superfoods (Goji Spice flavor Supernola grain-free granola which contains (along with several different types of nuts, ceylon cinnamon, nutmeg, ginger, cloves, and cyprus black lava salt ) goji berries, red maca, chia seeds, flax seeds, and hemp seeds).
This Thai basil chia chicken meatballs recipe combines two of my meal prep ideals—(1) use of interesting flavors to keep me hooked on a dish during the week; and (2) super easy and quick to make (less than ten steps (including cutting up the basil and garlic) and prepped and cooked in under an hour). Two thoughts about this one:
- I really like chia seeds as a sub for bread crumbs: Been meaning to experiment with chia seeds as a substitute for bread crumbs as an ingredient “binder” for a while since they add more nutritionally to a dish,
I am obsessed with tacos—hard shell, soft shell, chicken, veggie, whatever— but seafood, especially shrimp tacos , are my favorite. Still hankering for my all time favorite which I had in Austin two weeks ago—the Baja Shrimp at Torchy’s Tacos (hand-battered fried shrimp with slaw, jalapenos, queso fresco, and chipotle sauce—so darn good). Since there is not a Torchy’s in New York City (probably for the better…), I devised this super easy healthier spin on the Baja.
Over the past month and a half, after at least 3 false starts in recent years, I am finally developing a meditation practice and my life is already better for it. Yes, I am still very much a newbie, but I decided to share my experience thus far, especially the benefits I’m reaping and the resources I’ve used to stay on track, because I started from the same place as a lot of people.
As you can see below, this Chickpeas and Brussels Sprouts with Capers over Quinoa (cooked in chicken bone broth) dish is a very quick, simple one—the main source of flavor is the capers—but a good example of working with what you find at a farmer’s market to improvise a meal that isn’t the same old thing.
A friend and I recently discussed our biggest obstacle to shopping at a farmer’s market in a productive,
I make no secret of my passion for fiery hot ethnic food, but I am also a fan of dishes where the heat is more subtle, with warm spices supplying the main flavor. Both the Moroccan cinnamon chicken and the harissa spiced carrots fall into the latter category. The combination of cinnamon, cardamom, and turmeric provides an earthy sweetness to the chicken, while the smokiness of the harissa, with a touch of maple,