- Meatless Monday: Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)
- Cauliflower Sweet Potato Burgers with Avocado and Sriracha Aioli (Vegetarian Paleo)
- Baked Butternut Squash Fries with Sage and Anchovy Aioli
- Quick and Easy Gluten-Free Bread Recipes For Every Day of the Week (+ A Giveaway!)
- Salmon Poke Bowls with Pickled Radishes, Carrots and Spicy Ponzu
Health, Hedonism & All the Delicious Things In Between
Category Archives: The Balanced Diet
For a professional food babe, I’m surprisingly suspicious of kitchen gadgetry. So when my first spiralizing apparatus landed on my doorstep, designed by none other than the doyenne of inspiralization, it took me a few weeks to get up the courage to rip open the package and let the blades go to town on the bell peppers in this beef taco skillet recipe from her new cookbook Inspiralize Everything. I’ve gotten to know Ali Maffucci over the last year through my #friendsinfood events in New York, and become slightly hypnotized by the volume and beauty of all the squiggly veggies spiraling out of her kitchen. Between that, and being a gluten-free recovering carboholic, you might think I’d have ditched the kelp noodles and jumped on the spiralizing bandwagon sooner. But I couldn’t bring myself to buy the machine.
It doesn’t escape me that every time I post something overtly meat-related, I immediately lose about 20 Instagram followers. Sadly, this is also what happens with every picture I post of Charlie. This makes both of us sad, but perhaps some people just aren’t into hunks of man meat either? Luckily, shellfish hasn’t been quite as offensive, but I’ve still taken your social media behavior as an implicit request to throw more veggie options into the mix. So in honor of Meatless Monday, and in the name of my post-road trip detox, I’m interrupting this month’s #summerseafoodchallenge programming to bring you a creamy vegan zucchini soup recipe.
Ever since I made this steamed clam recipe in the comfort of my Brooklyn apartment (in another episode of “Phoebe Versus the Snapchat Timer”), I’ve been on the move. Summer (and endless wedding season), usually means I’m barely home during July and August. But this year I decided to tag along on Charlie’s work travels to LA and Seattle, taking my suitcase nomadry skills up a notch. My travels, though, have been feeding this site more than usual. I decided a few months ago that I wanted to dedicate August on the site to sustainable seafood and easy weeknight meals to make with varieties outside the typical salmon-tuna-shrimp trio. A weekend in Martha’s Vineyard led me to a talk with Paul Greenberg on the subject. And now these two weeks in the Pacific Northwest seem to be another case of … Continue reading
There’s an on-going shtick in my family around my dad’s hatred of bluefish. Every summer, when I make my pilgrimage to Martha’s Vineyard, my mom asks me what I want for dinner on my first night back. “How about bluefish?” I suggest. To which she replies, with a sigh: “well, you know your father.” Many years ago, my dad developed a prejudice towards bluefish. I won’t go and say it had anything to do with its darker flesh. But probably as a result of a bad experience in a restaurant, he found it to be too oily and fishy. And yes, the darker bottom bits—the kind you’ll experience on a salmon fillet to a lesser extent—didn’t thrill him either. Only, that was then and this is now.
A few weeks ago a beautiful new cookbook landed on my doorstep. As a psycho like myself is prone to do, I immediately went through with a pad of sticky arrows to determine the first recipe that should be initiated into my kitchen. And after a brief flirtation with dukka salmon patties and firefly falafel, I knew that I had to have this super speedy five spice pulled pork, and I knew that I had to have it as part of a tricked out burrito bowl recipe. And true to its speedy promise, it only took me an hour to get everything I wanted. If only life always happened this way. Sigh.
When Charlie and I got back from Vietnam last winter, I went into a serious summer roll and salad withdrawal. Every meal over there was full of leafy greens, fresh herbs, and salty, pungent fish sauce. It was a full-fledged healthy hedonist delight. And when we returned to the dark grey winter waiting for us in New York City, it was hard to fully dive into recipe recreation mode without the proper weather or produce to support my endeavors. I immediately went to work making homemade pho, since I basically ate bowls of steaming hot rice noodles for breakfast every morning in Ho Chi Mihn City. But it’s taken me a second winter and many seasons in between to finally get around to sharing one of my favorite fusion-y Vietnamese shrimp and collard green salad recipes.
I didn’t think it was humanly possible. But after a month in Southern California, followed by a month of Cinco de Mayo recipe testing anticipation, followed by a week (Uno through Siete) of celebrating said holiday, I may have officially OD-ed on tortilla chips. I came to this realization on Sunday evening while I stood over yet another vat of homemade guacamole, wrapping yet another stack of corn tortillas in foil to get warm and toasty for fish tacos. Luckily the novelty of the situation (teaching a healthy Mexican cooking class in the comfort of my home!), coupled with the fact that I will never (not ever) OD on mashed avocado, meant that I still inhaled those ‘tillas like a champ. But all of this is to say: while usually I would serve up something like this, this or this … Continue reading
During my youth, I had a tendency to eat the same thing for lunch every day. Around the age of 6, I went through a tuna salad sandwich phase. And being the demanding creature of habit that I was, I would shame my mother into making one for my brown bag morning after morning until, three months later, I OD-ed and never wanted to see or smell tuna fish ever again. (Probably much to the relief of my Kindergarden classmates. That shiz is invasive.) The same thing happened with Nutella and Peanut Butter Sandwiches, then Turkey and Salami. And eventually, by my college years, when I had retired every weird sandwich combination in rotation, I even ruined Asian Chicken Salad for myself.