But today I decided to screw over-thinking it and just do something. It’s the only way to start. I made a super simple lunch and photographed it. I just sat down and started writing. And now I have a blog post.
I just returned from a week-long yoga retreat in Sayulita, Mexico. I practiced yoga for four hours a day in an open-air pavilion, swam in the ocean every afternoon and ate gourmet, organic meals. Rough life, I know. At lunch and dinner, the table always included some sort of dip served with homemade baked tortilla chips and …
When you have an epic fail, you have three options: Give up, do it again and hope for a different result, or try something different. After an epic fail trying to make pizza dough from scratch, I surrendered my expectations and used a store-bought dough, making an equally delicious flatbread and saving my sanity.
This article has moved to my new website. Find it here.
Tomatoes taste like summer. This quick pasta sauce is a great way to use up some tomatoes that are on the verge of being overripe.
Having some ready-made items in my fridge meant that I had a great meal in under 10 minutes. This taco features my favorite way to cook collard greens with some yummy store-bought teriyaki baked tofu and red pepper spread.
This post has moved to my new website. Find it here.
I didn’t want to cook but wanted something fresh. I chopped a couple of heirloom tomatoes I’d bought at the farmers market and some some leftover basil, tossed it with a drizzle of olive oil and balsamic vinegar and generously dashed with salt and pepper.
Kale is a nutritional powerhouse, but you have to cook it to receive its benefits. Massaging kale with vinegar breaks down the fibers of the kale, making its nutrients more available to you. This salad captures the flavors of summer – ripe peaches and tomatoes, fresh basil. The balsamic vinegar, juice from the tomatoes, and goat cheese/tahini/avocado combine together to make a creamy dressing without added oil.