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Health, Hedonism & All the Delicious Things In Between
Category Archives: On the Job
It’s sometimes a surprise to me what recipes take off, and which ones fade into the obscurity of my archives. This gluten-free healthy sesame chicken recipe was the food blog equivalent of a blockbuster success. People are still making it in droves and commenting on how it turned out (yay!). But I can’t say that I consider it to be my most creative comfort food adaptation.
Sometimes simplicity wins out and you just have to give the people what they want. Other times, I say f*%k that and cook what I feel like cooking, which often includes putting weird things like Swiss Chard and hemp seeds in a shrimp stir fry recipe.… Continue Reading
One of my favorite dishes to teach is this marinated kale avocado salad. Sure, by now most New Yorkers are such fanatics they’ve probably converted their shampoo, face cream, and bed sheets to products with some derivative of kale. But I’m always surprised by how few people know how to easily remove the stems and cut the leaves to get the thin, beautiful ribbons, they’re used to seeing in the restaurant kale salads of their dreams.
It’s for this reason that I decided to develop a kale avocado salad for my Vitamin Shoppe pantry to plate class. To give the recipe a new flavor from my past kale efforts, I used coconut oil, toasted coconut, and liquid aminos for a slight Asian vibe.… Continue Reading
Earlier this summer, I began working on a project with the Vitamin Shoppe to find easy ways to incorporate some of their healthy pantry products into everyday recipes. It was my first time working with some of these items, including the specialty ingredient in this mango lassi recipe: aloe juice.
I have vague memories of seeing bottles of aloe water in my mom’s fridge growing up, so I was not surprised to find out that it primarily benefits your digestive health. Alone in the glass, it’s pungent and intense. But diluted with some water, you get that great aloe fragrance on the tongue and your every day agua becomes all the more refreshing.… Continue Reading
There are so many conflicting opinions these days in the world of wellness sometimes it feels like the only thing anyone can agree on is that blueberries are amazing (so long as they’re organic and not flown in from Chile). The conversation shifts focus from time to time, and now more than ever, I’m starting to hear that the villain of the moment is everyone’s favorite summertime clam bake accoutrement and floss-necessitator: corn.
So is corn really the new gluten? Let’s discuss.
My doctor tried to turn me off of corn a long time ago, giving me a lecture about how even the organic corn silos are infested with mold.… Continue Reading
I’ve had a long tortured history with these buffalo chicken quesadillas. It’s not their fault. But like the tastiest of food lovers, they’ve caused me to experience some high highs and low lows.
My affair with healthy buffalo chicken themed sandwiches began around this time last year during a downpour of recipe development for Food & Wine. I used the hot sauce spiked chicken salad as part of a wrap, with carrots, celery, red onion and romaine as the additional filling. Instead of sour cream and buttermilk, I used Greek yogurt for the blue cheese dressing. It was a beautiful thing in conception.… Continue Reading
One of my favorite recipes to teach in my private cooking classes is quinoa pilaf. Whenever someone requests rice, I always gulp in terror and then slyly redirect them towards quinoa. I’ve eaten under cooked (yet somehow also burnt) rice more times than I care to admit. And the probability that I will again is made exponentially higher when you introduce a foreign kitchen into the equation.
But quinoa is actually difficult to mess up. I know, because I’ve subconsciously tried many times to make it happen. And even when I went to take a shower without remembering that there was a pot of grains coming to boil, and emerged to find starchy liquid all over my stovetop, the quinoa still survived.… Continue Reading