There is just something special about gnawing on a piece of meat still attached to the bone. Lamb popsicles are a rather sophisticated way to do so but they demand to be eaten by hand, so get your utensils out of here and get ready to get messy. Continue Reading →
Pesto Shrimp Frittata
Fresh herbs are an integral part of my kitchen arsenal. They add lots of flavor and like larger leafy greens such as lettuce and kale they are super foods full of vitamins and minerals. They can enhance any dish and rather than detracting from its healthiness they add to it. Moreover, they can make the ugliest dishes look presentable. Continue Reading →
Orange Pomegranate Salmon
Fats play an important role in our mental and physical health. Low fat packaged goods bombard us in every section of the grocery store but instead of choosing processed options, we are always much better off if we stick with whole foods in a state close to how they naturally came, fat and all. Fat is broken up into several categories and it can get quite confusing to remember which ones we should be eating and in which ratio, but a good rule of thumb is that if it is coming as a part of its original source, like in salmon, seeds and avocadoes, it is a better choice than a manipulated version like margarine. Continue Reading →
Yam Gnocchi
Traditional gnocchi is a brilliant Italian invention that is basically baby dumplings made with potatoes and flour and while it is amazing in that form, I wanted to mix it up a little. I replaced the potatoes with yams and made three separate batches with three separate gluten-free flours (I do not recommend trying this unless you are prepared to get flour all over your kitchen and your person). Continue Reading →
Acorn Squash Boats
Acorn squash is the perfect size to build off of. It can be cut into halves and used like bowls or cut into quarters like this and used as a base for any kind of topping. In this way it is kind of like bruschetta but the squash is many times higher in fiber and several antioxidants, vitamins and minerals than the traditionally used white bread. Continue Reading →
Roasted Chips
As the weather gets colder and the days get shorter and gloomier it is natural for us to crave sweet, heavy and rich food. Root vegetables can fill this void well. They are comforting and grounding, with a natural subtle sweetness. Generally the fruits and leaves of trees are light and airy, they provide quick and easy but short-lasting energy. The root vegetables in contrast are heartier and tend to fill us up and bring us down, with a calming effect on our digestive systems and whole bodies. Continue Reading →
Butternut Bacon Soup
From a nutritional point of view, bacon is not something you regularly want to center your meals around. Within moderation, a little bit can go a long way to flavor a whole dish. Its rich, smoky flavor compliments sweeter vegetables like squash well. Butternut squash is off the charts high in vitamin A and respectably high in fiber, vitamin C, several B vitamins and many minerals, but its silky texture is what makes if my favorite squash for soups. Continue Reading →