Scallops with Spring Veggie Pilaf Ingredients: Coconut oil 1 crookneck squash or zucchini chopped ½ bunch asparagus chopped ½ cup chopped green beans ¼ cup veggie broth ¼ cup cooked quinoa Directions: 1) Wash and prep the veggies (make sure to save half of your green beans for tomorrow’s dinner). Heat 1 teaspoon of coconut oil
aw doesn’t he make you smile. photo NowPublic Here’s one of my favorite ways to cook salmon on the fly. Every ingredient can be changed…use cod, rice and herbs like I did HERE. The point is, don’t make this technical. It’s a great basic recipe to experiment with and add to your “weeknight dinner” repertoire. 3
Asian, Catered Events, Detox, fish, Gluten Free, grain, Paleo, vegan, vegetarian
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I catered a lunch yesterday with a menu that I am so excited about! It was such a beautiful representation of what you’d find at a Farmers Market in July – so fresh and delicious – I have to share. If you are not a big meat eater – I think salmon would substitute nicely
Yeah!Today’s will be fast…I have that Italian Meetup! happy hour at Bubble Lounge in an hour! Again, today’s tip was inspired by the turn of events in my day. Like many of you, I pack my day with meetings, appointments, lunches with friends, gym classes, laundry (mine’s in the mat down the street now!) work emails,
There are few things in life better than waking up on a Sunday with absolutely no obligations and plans. To have the whole day to do whatever makes you happy… How often does this happen, really!? I love a culinary challenge and any opportunity to get creative in the kitchen. I thought, “Well, I have
