Recently one of Wendy’s BFFs posted a photo of a meal online and she was instantly food shamed. One of her followers quickly chastised her for not being vegan and went on to say that her way of eating was unhealthy and that she was basically setting herself up for a life of chronic disease. […]
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I am in love with eggs baked in tomato bases. Give me a solid Shakshuka with some crusty bread any day of the week. This farro skillet is inspired by the traditional Shakshuka but the farro plays a large role in the substance of the dish. Also, I use a Ras El Hanout spice blend (also from a similar origin as Shakshuka).
I love how the warming spices from the blend work with the tomatoes and nutty flavor of the farro. It’s a solid breakfast but it’s also one of my favorite dinner recipes. Best of all, this recipe is perfect if you have leftover farro from the day before. It makes this meal fairly quick and a perfect weekend breakfast or weeknight dinner.
For this week’s Plant-Based Monday, we’re featuring a kitchen necessity: Garlic. Our kitchens are never without it, so we had to dedicate a plant-based Monday to one of our favorites. Garlic is unique in that it is actually considered both an herb and a vegetable. It belongs to the Allium plant family, which also contains […]
Recently, I came upon a new-to-me ingredient: carob powder! Have you tried it? It’s like cacao powder, but not. And while it tastes like chocolate, it also has hints of coffee and is naturally sweet (unlike cacao).
Once I mixed it with some coconut butter and took one bite (hello, delicious), I knew a coconut carob bar had to happen. Plus, they fit in nicely with the sugar-free theme going on this month.
I’m excited about the Super Bowl for a single reason. It gives me an excuse to post this recipe. It’s a beer cocktail. It’s two ingredients. And you’re going to need to make a trip to Trader Joe’s to procure the special ingredient – calamansi juice cooler. Calamansi is a fragrant, bitter-in-the-best-way citrus, and when you combine the juice in a glass with some good IPA, over ice, it’s going to be your new favorite thing. Pick up a 6-pack (I use Lagunitas) while you’re calamansi shopping, and you’re all set.
I thought I was going to have to wait until summer to share this, or maybe drop it closer to spring break, because beer cocktails in the dead of winter? Who wants that? I’ve been sitting on this for a while already, it was starting to make me antsy. Long way of saying, I feel like I have my window here, and THIS needs to be your two-ingredient Super Bowl beverage. Or, just skip the football game, and focus on the beverage. 😉 I’m not typically about the hard sell, but this combination is greatness in a glass. If I owned a bar, with a beautiful outdoor patio overlooking the sunniest part of the California coast, and there was a Trader Joe’s nearby (#notsponsored), this would be on the menu.
More importantly, remember this combo come summer, and consider this a practice run. I promise its a combination that can rival frosé, or even the best slushie cocktails….all the best aspects of easy-going, not too strong, daytime drinking at its best. Do it, and report back! xx!
1. Tell us about yourself Hi There… It’s Kam & Sham, co-founders of Full On Faith Nutrition! We call ourselves the “dynamic dietitian duo,” but really we are just two women who got tired of seeing our people struggle with preventable chronic diseases. We watched members in both of our families fight with illnesses like […]
This salad combines all of my very favorite things at the moment: quinoa, curry paste, tahini, and all the vegetables.
It’s tangy, it’s vibrant, it’s fresh, and it’s the perfect side dish or salad main to lift you out of any winter eating rut. Let’s do this!
The base for this 10-ingredient recipe is quinoa cooked with curry powder until tender. Then come fresh vegetables, herbs, and an utterly delicious tahini green curry paste dressing I’ve been putting on everything lately.
This is the kind of meal that comes together with help from an empty refrigerator. Usually the last two items left are a few carrots and celery. While I typically make stock, I was on a mission to use a small amount of wild rice that I found pushed to the back of my pantry.
It takes certain recipes for me to enjoy wild rice. I’ve had numerous wild rice dishes where the flavor was off. For this wild rice soup, the balance of sweet from the carrots and body from the wild rice makes for one delicious soup.
I’ve been putting it off for a while, but I think its time to refresh our kitchen, maybe this summer? Nothing too major, nothing structural, just a bit of an aesthetic update. It might be as straight-forward as a cabinet facelift, and rethinking the kitchen island situation. New paint color? Not sure yet. I think changing those two or three things could change the space dramatically, for the better. So, I’m starting to mull it over, and there are some considerations. Our kitchen has a cozy footprint, and dramatic high ceilings. The building is a historic Victorian built in the 1890s, which impacts what will work, and what won’t. Like, no crazy terrazzo 😉 Generally speaking, I’m thinking clean lines, but not cold. I like some of the fresh and trendy color-blocking and materials, but probably wouldn’t commit to anything permanent – tile, counters, etc. I think we’d rather bring in those elements through easy elements like plates, planters, and paint. So! Some current inspiration:
1. Beautiful, distinctive marble island surrounded by white cabinets. Love this. Blakes London kitchen.
2. This Peter Ivens kitchen. I love the cutting board extending straight from the countertop, brilliant. Also, the contrasting natural materials, and the marble open shelving, really beautiful.
3. I love the flush cabinets, and the mix of open / closed shelving in this Mason St. Peter kitchen. Also, all the natural tones.
4. White on white on white with a kiss of metallic – featured on Design*Sponge. When you pull back you get an excellent pop of green as well.
5. I love the plush, color-pop elements of the SHUGGA bar stool and then the chairs in the Massimo Adario designed kitchen. In both cases, a bit of softness in the kitchen (which is often all about hard floors, hard counters, and hard angles)…
6. I love the idea of putting new fronts on our existing cabinets. Have a look at these shots featuring Custom Fronts. You can put their fronts on Ikea wardrobes, cabinets, and the like…
7. I love this Rose Uniacke designed kitchen from her Pimlico House restoration. The scale and layout of the space is very similar to our kitchen, with the same window and natural light. I like to refer to this photo because it helps me imagine our kitchen in a different way, even though the main elements are very similar.
I also spotted this version of the same space (pre-renovation?), minus the island – showing an alternative take on how the kitchen might feel minus the architectural element of the central island.