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
Meaning a little packet of Provence one of my favorite ways to cook fish is provencal or Mediterranean style: capers, olives, tomatoes, rosemary and white wine it’s heavenly combination! Cooking fish in a parchment paper packet is wonderful for many reasons: -simple with very little hands-on time. -healthy way of cooking because the fish is
#TBT Picnic in Crissy Fields with Julia, Nichole and Kate Photographs by the talented Kim Hop on over to Nichole at Vanilla Extract for MORE What You’ll Need: Jars: Tyler Florence Store, Mill Valley Silver Serving Spoon and Knife: Antique Shop Candles: Pier One Imports Napkins: World Market Cost Plus Pizza Tart Pan: Sur La Table Table Cloth: Anthropologie Red Cups: Target Straws:
What to do with a ton of bananas on a rainy Saturday morning? Make banana bread obviously! I topped these little warm loaves of heaven with organic ricotta, warmed honey and toasted coconut. Good Mornin! I LOVE baking….I have so much fun experimenting with alternative flours and substitutes for sugar (honey, apple sauce, maple syrup
Recovery Smoothie and Coconut Banana Muffins I believe the food we put into our body should come from the earth, not a factory. Replenish and Nurture your body with whole foods (meaning without the additives, preservatives and nasty crap) so that your body can spend it’s energy on rebuilding, repairing, rejuvenating and recovering not digesting Skippy and Fried
