Category Archives: The Balanced Diet

Chinese Stir Fry Green Beans with Pork, Ginger and Chiles

These Chinese stir fry green beans are loaded with spicy chiles, crispy pork, and zesty ginger. The recipe is a great takeout fakeout and just as quick! | FEED ME PHOEBE

The irony of being a private chef is that the cooking I do for others is often the biggest thing that gets in the way of the cooking I do for myself. It’s a well-known pitfall in the restaurant business: chefs are great at taking care of others and terrible at taking care of themselves. This is in part due to the grueling physical nature of the work, the hours spent in a kitchen, and (sometimes) the Bourdain-level use of certain substances to get through a night of service. As someone who works primarily in other peoples’ homes, I only experience a small degree of that end of day raggedness. But still, the work does take its toll. And during the height of when I used chef-ing as a bridge job, when I came home after a day of lugging … Continue reading

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Bell Pepper and Beef Taco Skillet with Chipotle Cashew Cream

Spiralized Bell Pepper and Beef Taco Skillet with Fresh Corn, Avocado and Chipotle Cashew Cream | Feed Me Phoebe

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.

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Creamy Zucchini Soup with Scallions and Brazil Nut Chili Oil (Vegan)

Creamy Zucchini Soup Recipe with Avocado, Scallions, Basil and Brazil Nut Chili Oil | VEGAN | Feed Me Phoebe

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.

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Steamed Clams with Chorizo, Tomatoes and Kale

Easy Steamed Clams Recipe with Chorizo, Tomatoes, Potatoes, White Wine and Kale | Great as a healthy one pot meal or served over linguine | Feed Me Phoebe

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

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Baked Bluefish with Anchovy Kale, Crispy Potatoes, and Garlic-Thyme Pangritata

A Baked Bluefish Recipe with Anchovy Kale, Crispy Potatoes, and Garlic-Thyme Pangritata | 3 Ingredients in its simplest form, but even more outstanding as a complete meal with these other elements! | Feed Me Phoebe

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.

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Speedy Five-Spice Pulled Pork Burrito Bowls with Quinoa and Kefir-Jalapeno Crema

The quick pulled pork for this healthy burrito bowl recipe is a quick sweet and sour spin on Mexican carnitas. It's perfect with quinoa, avocado, pickled shallots and kefir jalapeno crema! | Feed Me Phoebe

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.

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Tastetrotting: Vietnamese Shrimp and Collard Green Salad with Crispy Shallots

This collard green salad recipe is given a Vietnamese twist with loads of lime juice, fish sauce, fresh mint, toasted almonds and grilled shrimp - a complete healthy meal, and perfect for summer | www.feedmephoebe.com

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.

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Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce

Homemade Herb Marinated Steak Gyros Plates with Tomato-Onion Salad, Gluten-Free Pitas, and Green Tahini-Yogurt Sauce | Get the healthy recipe on www.feedmephoebe.com

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

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Easy Asian Chicken Salad with Peanut Dressing

This Easy Asian Chicken Salad Recipe combines carrots, cabbage + romaine with creamy peanut dressing - a crunchy, healthy version of Chinese chicken salad! | www.feedmephoebe.com

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.

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