Sip on Saffron Honey Lassi to Stay Cool

Saffron Honey Lassi

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Who’s ready for fall? I cannot wait for the arrival of fall. Scarves, autumn leaves, accompanied by crisp and breathable air…I’m so excited. I’m already planning a trip out to Los Rios Ranch to go apple picking, followed by a baking session full of different kinds of apple pies. Fall makes me giddy.

 

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Fill Up with Shredded Chicken and Sesame Salad

Shredded Chicken and Sesame Salad

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If you’ve been paying attention, you know that I’m not a big fan of lettuce in salads. Lettuce doesn’t taste very good, it’s not especially nutrient dense, and it has a tendency to leave you hungry after a few hours. That’s why I love salads like this one.

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Make Apricot Granola Bars for a Healthy School Snack

Granola Bars

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As a kid I always loved the hustle and bustle of “going back to school.” I really loved the activity of picking out my new lunch box, getting new clothes and the school supplies. My absolute favorite? There’s nothing like opening a fresh notebook.

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Five Reasons to Use a Kitchen Scale

Digital Scale

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You may have noticed that I’ve started including weight measures wherever possible. You may have even been a little annoyed by this practice (as I once was). But there’s a good reason for why I’m doing this, and that’s because volumetric measurements (cups, tablespoons, teaspoons) are the wrong way to measure large amounts of anything that is not a liquid.

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Bake Fig Bran Muffins For a Healthy Breakfast

fig-bran-muffins-1

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People hardly ever yearn for a bran muffin. It’s usually the responsible choice when selecting breakfast from coffee shop cases, especially when the beautiful marble loaf or almond-speckled croissant is singing a buttery siren song. But when done correctly, a bran muffin can be moist, hearty and even provide some energy for your hectic day.

 
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Go Vegan with Caprese Salad

Vegan Caprese Salad

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I know some of you are rolling your eyes at the screen right now mouthing a sarcastic “really?”, but to be perfectly honest, I may like this vegan Caprese Salad better than most using fresh mozzarella and I’ll tell you why. Unless you’re making your own fresh mozzarella, most of the store-bought stuff tends to be more rubbery than creamy.

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Make Your Own Cherry Dark Chocolate Ice Cream

Cherry Dark Chocolate Ice Cream

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This summer has been weirdly mild in Los Angeles. Temperatures usually soar well into the 90s, which typically result in me having mini meltdowns due to my intolerance for heat waves and sweating. Despite the luke warm temperatures, I’ve used this summer as a good excuse to become an ice cream-making ninja. The past few months, and dozens upon dozens of egg yolks later, I have about 30 batches of ice cream under my belt. At the beginning of summer, I began my ice cream adventures by using cheeses, spices and chocolate as flavorings (good, ripe fruit wasn’t in abundance); as the season progressed, I turned to roasting early-summer fruit to bring out its sweetness and flavor. Now, as we find ourselves in late summer, I find no need to roast fruit for ice cream.

 

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Get Creative with Pork Eggplant Cappellini

Pork Eggplant Cappellini

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When trying to develop a recipe, there’s often some kind of inspiration behind it: A fresh ingredient, a creative restaurant dish, or maybe just an aroma that serves as a catalyst to inspire a new dish.

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