For some reason I constantly overlook blueberries. They are such an easy fruit to eat and match with different flavor profiles, and whenever they are in my fridge I devour them, but I never actively think to purchase them. When considering different fruit and flavor combinations, I came up with the odd pairing of blueberry, vanilla, and almond. While not one you see often, these three tastes compliment each other extremely well. Enjoy for a “not so normal” version of your everyday overnight oats.
There is something so comforting about a warm delicious stew on a cold winter day. While I mainly steer towards tomato based and meat filled versions, lately I have had a serious craving for all spices Indian. While trying to follow Whole 30 and also omit garlic & onion, Indian food is a cuisine that is nearly impossible to eat if not making it yourself. Indian takeout may be in my (very minimal) takeout rotation, but there is 0 chance I am going to be able to find a dish without so many ingredients. So instead of even attempting to explain everything over the phone to a delivery guy to then only be turned down, I decided to create my own version. Packed with flavor, protein, and some starch, this dish knocks Whole 30 Indian food out of the park.
While (almost) everyone loves chili, people seem to seriously disagree regarding on if its main ingredients: should it, or should it not, include beans. In my world, chili will not only include beans, but it will have 3 different varieties. That being said, I was mind blown to hear that people felt differently. What the heck is chili without beans!? Evidently, it is Whole 30 approved chili. Since chili is a continuing staple in my cooking rotation, I decided to give this counterargument some thought and try this whole sans-bean- chili thing. The worst (or best) part of it all? I hate to say it, but I actually really enjoy this meal. So while I am still “team chili with beans”, I will gladly enjoy this version for the next month.
Is it starting to get cold outside? Are you realizing that flip-flops and jean shorts are far away from your reality? I’m truly sorry. However, with cold temperatures come great vegetables. I absolutely love the produce, flavors, and dishes served in the fall and winter. For some reason, it brings joy to my cold bones. This bowl combines all of my favorite things fall in a healthy and easily transportable way. Your shivering colleagues will be jealous.
This may sound odd, but one of my favorite things to do when visiting another city or town is finding a way to see firsthand what a person’s day to day life is like and what it would feel like to live there. Since my life revolves so much around food, these adventures usually involve a ton of research to find the local restaurants and hit as many as possible. But to really cure my curiosity, I need to find some type of market. Walk around with all the locals enjoying their Sunday grocery haul, watch the interactions with the stand owners and the customers, take inventory of all the options, and purchase some things to truly test what it’s all about. So before hopping on my train back to NYC the other weekend, I made my ay to the local Ardmore market and went all chameleon style trying my best to blend in. Within 3 seconds I fell in love and regretfully realized that, with a train ride ahead, I couldn’t buy everything my eyes wanted. Instead, I decided on the first thing I saw when I walked in: jumbo lump crab meat. This meal further strengthened my love for this market and guaranteed another trip in the near future.
This recipe came about as a kitchen clean out but is now a staple in my dinner rotation during the colder months. For some reason, as much as I love both soup and pork chops, I rarely find myself eating either of them. Not only is this meal a healthy version of comfort food for when its too cold outside that you need something to warm your bones, but it is incredibly easy to prepare and something that will seriously impress anyone you have over for a dinner party. Plus, make a huge vat of this soup and you can freeze portions to last you the rest of winter.
Something I never thought I’d say: add the salmon to your food processor. After trying these collard green wraps for the first time recently for my Whole 30 approved burger night, I quickly fell in love and set my mind on creating all different ways to use them as a bun replacement vehicle. Similarly, I recently toasted purple cabbage in sesame oil and questioned what the hell I’ve been doing for the past 25 years without this staple vegetable side in my kitchen. Falling head over heels for both, I decided to do the only thing logical and create a recipe that combined them. Alas, this salmon burger was where my mind steered. Unclear how to make this idea a reality, I found myself hesitantly reaching for my food processor and dropping in the salmon filet while questioning my logic and also wondering what the F I was doing. To my pleasant surprise, I did not end up with raw salmon soup but instead finely diced salmon that, when mixed with some almond flour and bell pepper, formed perfect burger patties. And while I was tossing all my random closet hidden ideas together I figured, why not add in some mango avocado salsa. Bring all the freaks to the table.
As a peanut butter addict, I always have at least one, but most of the time multiple, jars of different nut butters on my desk at work. While I’m surprised anyone would ever question this obsession, it recently stated a conversation with a colleague where to explain my obsession, I made the bold statement that nut butters go well with just about anything. “Seriously”, I question, “what is one thing you wouldn’t put peanut butter on?” The response I got was a simple statement: “pasta”. So here is my counter argument to my colleague, who I will without a doubt make this meal for to further prove my point. Brown rice spaghetti with a creamy almond cashew butter sauce topped with zucchini and carrot ribbons, toasted sesame cabbage, grape tomatoes, and coconut baked salmon. See? Nut butter goes well on EVERYTHING.
People often ask me why I am so obsessed with my cast iron skillet and this is the picture I send them in response. This. Chicken. Just look at it. It’s fucking gorgeous. Chicken can be so over eaten and under-flavored and just plain old bland; but not this chicken. I don’t know about you, but I absolutely love crisped chicken skin. I will strip an entire rotisserie chicken of it’s skin and simply munch on that before even enjoying any of the tender and juicy meat. I know, that’s really freaking weird. And kind of sounds cannibalistic (I hate that we still have to call it “skin”). But it is what it is. Once you make this dish you will understand what I am saying and never question me again about my love affair with my cast iron skillet.
This bowl of goodness will leave you feeling fresh, light, healthy, and like you’re ready to dance around in a bikini. Okay, maybe not, but as close as you would ever come to doing that post eating dinner.