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
Welcome to day 2! How do you feel? I already know of some friends who have cut out refined sugar or alcohol or tried yoga for the first time today… Great Job you guys! Well, my “no refined sugar” for a week goal didn’t go as planned… I reached for a bowl of complimentary chocolates at
Anyone who has lived in San Francisco knows that September is the most beautiful month of the year. It’s actually common for the fog to disappear for a few consecutive days! Everyone’s mood changes and positive vibes fill the streets, shops and cafes. Anyway, my plan was to go to the do-over, a day party
At what point do you go from being able to have a few margaritas and still feel like 100 bucks the next morning OR have a few margaritas and wake up absolutely crabby!?Does this aging happen over night, literally?! Last night Mindee and I had dinner (and margaritas) at Tacolicious in the Marina- a neighborhood
For those of you who think you don’t like oysters because you’ve only experienced them raw (like I) it’s time you have a BBQed oyster!I’ll admit, it may just be the butter and hot sauce smothered on that make oysters so delicious. But whatever it is, I don’t care, they are amazing! So meaty and
a winner for sure I’m asked repeatedly by clients to make this Miso-Glazed Fish:(note) To make it really simple, just mix equal parts miso paste with brown sugar and spread that evenly over the fish Ingredients:2 T Mirin2 T rice wine vinegar1/3 cup miso paste, white or brown2 T sugaroil for baking4 skinless cod fillets (about
