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Getting inspired to eat healthy

March 20th, 2014 1 Comment

Eating “healthy” and “clean” isn’t as exciting as a hearty plate of pasta or a juicy hamburger next to a steaming basket of fries.  Or, as we all know, just a plate of bacon. Those meals don’t need a lot of fanfare to be appealing.  The same old yogurt with berries and over-scrambled eggs we eat regularly lose their luster pretty quick, in my opinion.

However, I’ve found that looking at beautiful, stylized pictures of healthy food on instagram pulls me back to the bright side and away from the fries.

Here are four instagram users I love to follow and inspire me to keep my diet clean.  Three of the four also have blogs where they post their healthy recipes.  Click the images to find their instagrams.

 

livebeaming instagram

sweetsimplevegan instagram

sweet green instagram

philosophiemama

@PhilosophieMama (Sophie) is a super cute energetic mother of 2 who created her own line of powdered super foods.  After watching her promote her line and post recipes on instagram I had to meet her. We had a breakfast date that could have gone on for days.  Since then, I’ve been using her  cacao magic superfood blend in my protein shakes.  Sometimes I just mix it with water.  Others I make a smoothie with spinach and acai.  It tastes like a milkshake!  Just what my little sweet tooth needs after a double SoulCycle day.  I’ll be hitting up the “Green Dream” next.  She also has TONS of recipes in which she incorporates the powders.  I just threw some into my oatmeal the other day and it went from bland to heavenly!

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Delicious Dish: Steamed Sea Bass with a Citrus Soy Sauce

March 13th, 2014 No Comments

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Amongst my friends, it’s a joke how terrible I am at food photography, mediocre at plating, yet despite it all and the mess in the kitchen I’m a pretty solid as a cook.  So you’ll have to go with me on this one.  It’s amazing.

Sea Bass with Citrus and Soy

via Epicurious (published in Bon Apetit Magazine March 2002)

  • 1/2 cup pineapple juice**
  • 1/2 cup fresh squeezed orange juice
  • 1/3 cup soy sauce
  • 3 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons oriental sesame oil
  • 1/8 teaspoon cayenne pepper
  • 4 6-ounce sea bass fillets

** I had the juice bar at Whole Foods juice a whole pineapple.  OR I’ve use lemon juice mixed with a little agave.

Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.

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Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions (optional).

I usually top it with oranges.  Here I’ve paired it with green beans sautéed in toasted sesame seed oil, quinoa with cilantro, and SoCal sunset.  Doesn’t get much better in my book :)

Sunset in venice, ca

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Best grilled cheese ever?!

March 6th, 2014 No Comments

By the looks of it, I’m going to go with “HELL YES!”  I stumbled across this recipe from Partial Ingredients on my friend Joe’s Facebook page and was instantly drooling.

I haven’t been cooking lately, hence the lack of recipes on MTM.  Not to worry, I’m firing up the oven on Friday so there should be something exciting to see next week.

BUT…

I don’t know if my dish will beat this bad boy.  This grilled cheese has everything I love sandwiched between two pieces of bread, which makes it even more heavenly. Plus, a dollop of cream and cilantro on top.  I mean….

Partial Ingredients is a food blog without much background about the blogger.  She lives in central California, seems to cook often, and adapts recipes to her liking.  For example, she says she came up with this recipe using leftovers from a Mexican meal.  I would have never thought of a grilled cheese, but here it is in all its glory!

Evereyone always wants to add meat to a grilled cheese which makes it too heavy.  Admittedly, this version is loaded with fat, yet I’m going to guess eat bite is worth it.  We can lighten it up with less avocado and maybe adding some spinach.  Make it as you will.  My advise, just make it!

Roasted Jalapeno and Avocado Grilled Cheese Sandwich

Via Partial Ingredients 

(Makes 3 sandwiches)
Printable Version

Ingredients:

  • 6 slices bread, cut in half
  • 6-7 jalapenos, halved with seeds removed
  • whole milk queso fresco, sliced thin
  • 2 avocados, thinly sliced or mashed
  • Sour cream

Directions:

  1. On the broiler setting, roast the jalapenos cut side down for about 5-6 minutes, or until the jalapenos are just starting to char.
  2. Place a few slices of cheese on one slice of bread. Add the jalapenos on top.
  3. On the other slice of bread, spread a thin layer of sour cream.
  4. Assemble the sandwich and grill for several minutes until the cheese is melted.
  5. Add the avocado slices onto the sandwich after grilling.

 

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Like you need another reason to add avocado + recipe

February 6th, 2014 No Comments

January's famous egg sandwich

 

You love avocado already: it’s delicious and it’s “good fat.”  But guess what, there’s more!

Studies have shown that if you add avocado to leafy greens and tomatoes, your body is able to absorb 200-400% more of the veggie’s nutrients.  Hopefully that doesn’t hold true for the “nutrients” in fried tortilla chips….that study has yet to be done ;)

January, my friend and founder of January Labs (the skincare line I rave about), puts avocado pretty much everything.  Here, she’s making her famous egg sandwich which I am treated to at least once a week (#luckygirl).  She does a few things to make the finished product more than just your average egg dish.

JANUARY’S FAMOUS EGG SANDWICH

Ingredients

Putting it all together

For the eggs:  Put the gas on medium high and get the skillet hot. Coat with a thin layer of coconut oil.  Crack the eggs into the skillet and quickly cover with a lid.  Cook until whites are done.  Now for me, the whites don’t get done enough before the sides dry out, so I’ll gently flip each egg once.

While the egg is cooking start to toast the muffin, slice the tomato, slice the avocado.

Start to stack: muffin, then avocado, then tomato.  Sprinkle with salt.  (Himalyan sea salt has a light flavor so you can be generous).   Top with egg over easy.  Sprinkle with salt, grind pepper, sprinkle with herbs (they will make a huge difference).

So easy, so simple, so delicious!

 

 

 

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No hassle Super Bowl snacks

January 23rd, 2014 No Comments

After years of throwing football parties, I’ve realized people don’t come for the healthy food.  In fact they almost use the Super Bowl as an excuse to not eat healthy. That being said, I can’t serve crap at my house, I just won’t do it.

For a half-time “dinner” I’ll serve chicken (see a grill-less recipe below)  and a big salad.  Otherwise, it’s snacks galore around my house.  In the past I’ve put a little too much effort into the snacks and I didn’t get to enjoy the party.  With this list I’m going to try and help you avoid that.  As my friend Kim would say, here are some “easy breezy” snack recipes that are healthy and indulgent.

FARMER’S MARKET CROSTINIS

Farmer's Market Crostinis

I made these on Christmas for guests to much on while I prepared dinner.

All you need is a baguette, something that spreads, and your favorite fresh veg.

For the plate above I:

  1. Sliced and toasted the baguettes
  2. Spread on either avocado or vegan all nut milk ricotta (amazing BTW)
  3. Added arugula tossed with dressed with olive oil, salt, and lemon
  4. Topped with either sliced persimmon w/a drop of honey or tomato and basil.

FRESH DIPS 

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I posted all of my dip recipes in October.  Honeslty, the only thing work the hassle is the guac and the home-made ranch dressing (which is greek yogurt and spices).  Queso dip from scotch is pretty amazing too. Otherwise, buy the salsa and hummus you love!  

KIND NUT CLUSTERS 

KIND Bars as snacks

I would have NEVER thought to tear up KIND bars and serve them in a dish at a party.  But!  I received a pitch from their publicist a week ago offering alternative suggestions to just chowing down, and this was one of them.  Last weekend when we were low on food at the house and people were coming over, I busted out a couple KIND bars from my purse and served them.  If people didn’t rave about the snack, I wouldn’t recommend it to you.  To my surprise, served next to chips and salsa, the sweet nut clusters were a hit!

SUPER EASY BAKED BBQ CHICKEN

(Please excuse the old pic!)

If for some reason you’re not grilling, here’s how you can make an impressive chicken in the oven. This is my mom’s recipe so you know it will a quickie.

  • 1 boneless skinless chicken breast per person
  • Your favorite BBQ sauce (check for corn syrup please!)
  • Put chicken in baking pan and cover with sauce as much as possible. Save some sauce for later.
  • Bake at 350 until cooked through.
  • Serve with extra sauce.

Sounds too simple to be edible, but it’s delicious.

LAST YEAR’S RECIPES

I make this list every year! Here’s what I suggested last time:

The most popular recipe I’ve ever posted is one of them: Baked Avocado Fries. Unfortunately you can’t make these ahead of time, but the rest of them you can.

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Needless to say….

January 20th, 2014 No Comments

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IT’S TIME TO DETOX!

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Honestly, at this point, my body is begging for a break. From sugar, bread, booze, salt, and processed crap.  I don’t know how I got so off track with my diet…possibly Mexico?  I feel like I flew off the handle before that. It happens, I’m human :)

Now I’m off for one of my biannual cleanses.  As I said, I’m really excited about it.

Kreation Juice and Kafe, a brand I’ve loved for a while, is actually one of my new clients!  I’ve taken over their social platforms and am working with their marketing team to create a brand identity you’ll all love to follow, even if you don’t live in the Los Angeles area. Follow me @KreationJuice on Instagram, Facebook, Twitter, and Tumblr.

 Marjan founder of Kreation Juice

Marjan, “The Kreator,” is such an inspiring woman.  She’s thoughtful, passionate, meticulous, and loves to share her knowledge.  We were talking the other day about gluten and she said to me, “You know, people stress about gluten and every little thing they eat. What they don’t realize is that it’s the negative thoughts they put around the food that is poisonous.  Not the food.”  I’ve never really thought about it that way.

Mary Rambin Kreation Juice

For the next three days I’ll be juicing with mostly green juice and almond milk (you can see what I chose above).  I can’t stand carrots and beets so I’ve decided to cut them out of most of the cleanse. (Plus they’re high in sugar.) Otherwise, the green juices are my favorite in town.   For two days following, I’ll continue the juice and start to incorporate steamed veggies (easiest to digest) back into my diet.  Of course during this detox, I’ll do one or two colonics depending on how I feel.

If you’re interested in cleansing, check out these posts:

 

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DIY Granola Protein Bars

January 16th, 2014 No Comments

DIY Protein Bars

One of the reasons a granola bar isn’t a satisfying snack is due to their lack of protein.

Sara Forte, blogger at SproutedKitchen, came up with a tasty solution!  Her granola protein bars aren’t PACKED with protein, but there’s enough in there to keep me full and fueled for at least 2 hours.

As she says in her cookbook (which I LOVE, thank you Rhelda), you can put whatever you want in these as long as the ratio of dry goods to rice syrup and water is the same.

GRANOLA PROTEIN BARS

Makes 12 bars

Ingredients

  • 1 1/4 cups old fashioned rolled oats
  • 1/2 cup slivered almonds
  • 1/2 cup chopped raw cashews
  • 1/2 cup brown rice syrup
  • 1 tablespoon water
  • 1 teaspoon pure vanilla
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1 cup brown rice crisps (I use plain rice cakes broken up)
  • 1/2 cup vanilla protein powder (whey, egg, or vegan)
  • 1 cup dried cherries
  • Parchment paper

Directions

1.  Preheat oven to 350.  Spread oats and nuts on a rimmed baking sheet and barely toast them in oven.  About 10 minutes. Turn down head to 300.

2.  In a large mixing bowl, stir together brown rice syrup, water, vanilla, cinnamon, and salt.  Add toasted oats and nuts, rice cereal, and protein powered.  Stir until everything is coated.  Stir in cherries.

3.  Line 8×8 baking sheet (I’ve used a rectangular one as well) with parchment paper.  Make sure to leave excess paper on the sides.  Dump granola mixture onto pan.  Using a large spoon or your fingers, press the mixture down compactly (wetting the spoon or fingers with warm water when they get sticky), being sure to push it all the way to the corners.  Bake until the top is slightly toasted, 23 to 25 minutes.

4.  Remove from the oven and let cool in the pan.  When totally cooled, pull them out by the parchment paper.  Cut bars into equal size.

To store them, wrap them individually in plastic wrap.  They will keep for about a week.

Sprouted Kitchen Granola Protein Bars

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How drunk do you have to be…

January 9th, 2014 No Comments

Burrito Box

 

To eat a burrito that comes out of a vending machine?

I don’t think I could EVER eat a burrito that comes out of a machine.  I barely indulge on the ones that are hand-made.

So, this is the BurritoBox kiosk located in a Mobil station in West Hollywood.  You put in $3 and it gives you a hot burrito in 60 seconds.

You have 6  pre-made options (all of which are apparently made with natural ingredients, animals not treated with hormones, and free range chicken)  a few sauces for an additional fee. It looks something like this:

Burrito Box burrito

 

Um, gross!

To my shock and dismay, Taco Bell still exists.  Is that not fast and cheap enough for taco-lovers?  Club hoppers? People on a budget?

I think I’d just rather eat dirt.

 

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