If you’re addicted to Instagram like I am, you might have seen avocado roses. They’re visually so beautiful and surprisingly super easy to do.
Depending on whether you’re the kid or the parent, birthdays parties are either something to look forward too all year, or a dreaded day of reckoning that comes around far too often. Aside from all the usual cleaning and decorating that goes into pulling off a party, with kids birthdays, you also have to strike a balance between making food that the kids will eat, with the judgy looks you’ll get from other parents when you serve Cheetos and tater tots.
Later this year it will have been 9 years since I moved to Los Angeles. NINE YEARS! Remarkable…and also so so scary that time has moved that quickly. Before I moved to LA, my dad warned me, “You can lose a decade with a blink of an eye.” He was right. Time has flown. Life is so busy here, perhaps too busy.
I am not a fan of “energy bars”. They’re often loaded with processed sugar and refined oils, while their nutrient content is boosted using questionable additives. Still, for those that maintain an active lifestyle, I get their appeal. They’re small and packed with protein and carbs, which makes them a dense source of energy to fuel your epic hikes.
My month of April was spent recipe testing some of the most decadent recipes EVER! So, it’s no surprise that the past few weeks have been me in a chill zone of healthy food.
This week’s inspiration came from some leftover celery that was taking up too much room in my vegetable drawer. Aside from adding it in small amounts to salads, eating it in sticks, and using it in a mire poix, celery is one of those ingredients that just doesn’t seem as versatile as carrots or onions. But with an herbaceous flavor and crisp texture (even after it’s been lightly cooked), celery is a delicious veggie that can double as an herb.
Do you have a spiralizer? I have one and I looooove it. Whenever I’m wanting to eat on the healthier side is usually when I’m craving pasta. It always happens that way, doesn’t it?!? When the cravings hit, I always pull out my spiralizer and make noodles from zucchini, sweet potato or squash.
Spring and Autumn are my favorite seasons, not just for the milder weather, but for the abundance of delicious ingredients that are best during these seasons. Spring onions are among my favorites this time of year because they are tender, juicy and sweet. Unlike most onions you buy at the store, which are covered in papery layers of golden skin, spring onions have not been cured, leaving them a pristine white color (often with the greens still attached) with little to no skin. Because they haven’t been cured, they don’t have a very long shelf-life, which is why they usually only show up at farmers markets for a few weeks in spring.