Inviting over a group of guests always sounds like fun. Feeding a big group can send even a calm cook into panic mode. “Stress levels naturally run a bit higher when you’re having a party! Planning is the key to alleviating a lot of anxiety, and if you have a great time, your guests will, too.
This has always been one of my favorite vegan dishes to make for potlucks as it’s a great plant-based dish everyone will like. Being from Southern California ceviche is a dish that makes me think of sitting outside in the heat and enjoying a nice cooling dish. Hearts of palm is a very sustainable product and has a great salinity like fish. Enjoy this dish with crispy tortilla chips, sliced cucumber, sliced jicama, or just by itself! Feel free to add other veggies or spice up with your favorite hot sauce. This is a very versatile dish, and many items can be substituted.
Success is often defined by numbers. How much has your business grown? What income bracket are you in? How much weight have you lost? What if I told you that the most valuable success cannot be quantified?
I love fall. Who doesn't appreciate a new season and even in southern California, where the change may be subtle, I notice a slight coolness and a inimitable fragrance in the air at night. Maybe it's the eucalyptus blowing in the warm Santa Ana winds that get me. In regards to all things culinary, it's exciting to welcome the beautiful fruits of the fall. Winter squash can be so versatile from utilizing in lasagnas to tacos, it's perfect for a vegetarian/vegan palate, and can even satisfy the carnivore with some varieties having a meaty texture.
Shakshuka is the breakfast your day is missing! It's dairy-free, grain-free and fully customizable to your tastes. Here's the perfect started recipe and then let your culinary intuition take over.
Are you afraid to cook fish? I hear people say that a lot. It's not that difficult. When purchasing fish, make sure it's fresh and I suggest cooking it the same day as you purchase. This dish is a favorite of mine. Halibut is an easy fish to cook, it can get pricey so any firm white fish will do. I sear the filet in a hot pan to obtain a nice crust and finish it off in the oven. The sauce is a staple in my kitchen as it is very versatile. The tomatoes cook down to a saucey almost melted consistency and the more garlic the better. It's great for pasta and you can add anything to it, herbs, olives, capers are great too. I've even used it as a spread for sandwiches!! So, Don't let cooking fish intimidate you. Give it a try and impress your friends.
Over the years I have learned better options in storing your food, keeping it fresher longer and nutrient dense. Just like in a commercial kitchen, it is important to use FIFO (first foods in-first foods out or used) when storing your food. This will insure the safety and freshness of your food.
An often-overlooked part of weight loss struggles is amount and quality of sleep. Are your poor eating habits causing or worsening your sleep or vice versa? Do late nights drive you to the freezer for ice cream or the pantry for a bag of chips or cookies? Do your early mornings cause you to reach for the sugary food and excess coffee? Did you know on equal diets and work out regiments those who sleep 7-9 hour lose more weight than those sleeping less than 7?
Here are my quick easy and healthy recipes I’m making today:
I love the aromatics that come off of the herbs I chop on my board!
I’m a little weird..as much as I love the smell of fresh basil, I don’t like the taste of it.. ☹
As summer is now in full swing and we can start to gather with friends and family again, it is time for lighter meals that are bright, vibrant, flavorful and pair with a nice white wine. This dish is one of my favorites because it is so easy to prepare even for a large group of 6 or 8, because it has essentially 3 components and it also allows you to feature great summer produce like squash. In this recipe I used bone in skin on chicken breast because the hard seard, crackling skin on chicken gives such a nice roasted flavor and leaves them meat tender and unctuous without adding a lot of unneeded butter or oil. For the Pesto I love to use Pine nuts or Pingole’s because they are so buttery and smooth when roasted and then pureed, which makes for a great texture to the sauce.
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A personal chef