Foodie Friday

Happy New Decade Loves!

While I am fully aware it isn’t Friday, I am sharing the recipe from my Foodie Friday post on IG so I think the title works! I am trying to be more consistent with posting and blogging but as you know I am busy and lazy so here I go posting this on a Sunday. My recipe this week is one I get asked to make A LOT but only oblige on special occasions and for special people. Lobster Mac & Cheese isn’t particularly time consuming, but it is a luxurious, decadent, delicious, main or side dish that makes everyone’s mouth water (unless, of course, you don’t eat dairy, gluten, or seafood in which case, this one isn’t for you!)!

Lobster Mac & Cheese



  • 1 Box shells, elbows, or orecchiette
  • 2 lb lobster meat
  • 2 cups seafood stock
  • 4 tbsp butter
  • 4 tablespoon flour
  • 1 1/2 cup heavy cream
  • 1 1/2 cup whole milk
  • 6 oz taleggio grated
  • 10 oz fontina grated
  • 6 oz parmesan grated
  • 3 tbsp fresh herbs


Place pot of water on high for pasta. Add milk, cream, and stock a different pot and heat on medium. While waiting grate your cheeses (don’t buy grated cheese – it will not melt the same) & chunk lobster meat. In a deep pan or wide shallow pot melt butter at medium heat and whisk in flour to make roux. Cook your pasta according to the instructions on the box but don’t add your salt until after the water has already come to a boil (and be generous with how much you use). Once milk mixture is heated to just under a simmer turn the heat off and whisk into the roux & then add the grated cheeses, lobster meat & cooked pasta. Give everything a few minutes to marry, toss in the herbs, and BOOM prepare to impress your family and friends!


’til next time, keep smiling! ūüôā




Foodie Friday

Happy  New Year Friends!

I hope everyone’s holiday was enjoyable & you haven’t given up on your resolutions. I tried to keep mine really simple, be kind: to myself, to others, etc… so I will keep you posted on that throughout the year. I have been keeping myself busy trying to find a new yoga home here in Walnut Creek & planning all the travel coming up – Palm Springs next week, Philadelphia & Charleston in March, Mexico in April, Virginia Beach in May, Spain in June, and Italy in July…oh boy!! With all the travel on the horizon I have been focusing on easy, comforting, and healthy recipes while I am home. This week I have been enjoying a hearty vegetarian soup & it couldn’t have been more simple to make.img_2587

Tuscan Bean Soup

  • 1 container vegetable stock¬†
  • 2 cans diced tomatoes¬†
  • 2 cans tuscan beans
  • 1 big bunch of kale¬†
  • 1 large white onion¬†
  • 6 cloves garlic¬†
  • 3 zucchini¬†
  • 1 bag carrots¬†
  • 1 bag celery¬†
  • 1 bag small potatoes¬†
  • 1 bunch tyme¬†
  • 1 sm. bunch sage¬†
  • salt/pepper
  • EVOO
  • Parmesan

Peel & small dice carrots, small dice celery, garlic, & onion, quarter and dice zucchini, tear kale from stems, quarter potatoes, & prep herbs while 1/4cup EVOO heats up in a large dutch oven on the stove top. Start with onion, carrot, celery, garlic, & potatoes in the pot and cook down for 10 minutes. Add stock, tomatoes, beans (drained), herbs, salt & pepper – cook until it simmers. Mix in kale & zucchini and allow soup to cook together for another 10 minutes. Ladle into a bowl, sprinkle on some freshly grated Parmesan (optional), and enjoy!

With this recipe I have enough soup for lunches all week & 5 more portions frozen in mason jars for the next time I have a hankering for this delicious comfort dish.


’til next time, keep smiling! ūüôā

Foodie Friday & The Move

So what has it been, two weeks? Maybe 3…I’m not sure, but it certainly has been a minute. With the craziness of the move, and a lot of other things going on, I couldn’t find the time to write. Well, I have been writing – journaling, and snippets of inspiration for a book in chewing on – but not here.

ANYWAY, we survived the move! It’s officially been a week and we’re nearly unpacked. When I say nearly, I mean we still have about 10 boxes sitting in the corner and a bunch of stuff strewn all over the place, but we’re settling in. I have been enjoying all the trails right outside my door, our beautiful pool, and A LOT more space.

Since I haven’t really had time to organize the kitchen and cook many proper meals, this week Foodie Friday is a salad – but a really AWESOME one! I made falafel the other night and put together this salad to go with it. If you’re saying to yourself ‘share your falafel recipe‘ Here it is, haha, you just add water.IMG_1357So back to the salad…I am mildly obsessed with feta cheese – it goes on nearly every salad I make, & this one is no exception.

Weeknight Salad

  • Mixed Greens
  • Pine Nuts
  • Tomatoes
  • Cucumber
  • Herbs (cilantro, parsley, & dill)
  • Feta Cheese
  • Shallot
  • Balsamic Vinegar
  • EVOO
  • Salt & Pepper

IMG_1336I am pretty confident most of you know how to put together a salad but it’s all about the little things. For example, I buy raw nuts & toast them myself – TRUST, it makes a difference. Also, I don’t buy bottled dressing – get yourself some good EVOO and balsamic and just mixed them half & half. Last, add herbs to your salads to bump up the flavor profile – I always keep cilantro, parsley, and dill in my fridge but you can do whatever you want. Last, last, thing…just because its a salad doesn’t mean you shouldn’t add salt (salt literally brings out flavor in food). Generously salt and pepper your greens before you dress them.¬†Now that you’re in the know, you’re ready to go!

’til next time, keep smiling! ūüôā

Foodie Friday

Foodie Friday is back my friends & I am super excited to share my very first one from San Francisco. Today I am sharing last nights dinner concoction which turned out much better than expected! photo

I whipped up Fish Po-Boys with sweet potato chips and a cilantro lime slaw that were out of this world…and I’m not ashamed to say so!


  • 1/2lb cod
  • 2 limes
  • organic mayo
  • olive oil
  • 2 sweet potatoes
  • 1 bunch cilantro
  • cabbage (purple and green)
  • 2 carrots
  • 1 tbsp white wine vinegar
  • 2 gloves garlic
  • 1/4 c cheese (cheddar, mozz, jack…)
  • fresh bread
  • salt, pepper, seasonings

Fish Marinade: 4 tbsp mayo, 2 tbsp white wine, 2 tbsp lime juice, 1 tbsp olive oil with salt, pepper, cayenne, & seasonings to taste.

  • Marinate the fish for a few hours (or overnight) & pop in the oven at 350 for 10-12 minutes.

Sweet Potato Chips: 2 sweet potatoes, 1 tbsp oil, seasonings

  • Slice thin discs & toss in 1 tbsp oil w/salt, pepper, chili powder & cayenne. Lay flat on foil and bake at 350 for about 30min (flipping half way through & turning the oven up to 375 of the last 5 min) or until they begin to crisp.

Slaw: Shred 2 carrots, finely chop 1/4 sm. head of green & purple cabbage, 1/4 c chopped cilantro,  1/2 lime (juiced), a splash of white wine vinegar, & salt/pepper to taste.

  • Toss everything together in a bowl & you’re good to go!

Spicy Cilantro/Lime Aioli: 1/4 c mayo, 1 lime (juiced & half zested) 1/4 c chopped cilantro, 2 tbsp olive oil, 2 cloves garlic, & salt, pepper, cayenne, chili power & seasonings to taste.

  • Combine the mayo, oil, & lime juice until uniform and thick, then fold in cilantro, minced garlic & seasonings.

For me, what makes it great is shredding some cheese over the bread and tossing it in the oven for the last 5 minutes so the cheese melts into the bread & the ends get all toasty. Now I must warn you, these po-boys are not for the faint of heart, hahaha – its gonna get messy!

Once everything is all hot and toasted and delicious, lather on your aioli, pile on some slaw & top it all off with the deliciously flakey cod for a¬†dinner that’s sure to delight! Oh, and don’t forget to add some of those spicy sweet potato chips for good measure!

‘Til next time, keep smiling! ūüôā

Rub a Dub, Dub..

photo…These yummy short ribs are about to get a sear and head right into the tub.

Happy New Years Eve Day my friends! I am so excited for this year’s celebration! Especially living in a city, the pressure to go out to dinner, a bar, or party is strong but we both decided with the hustle and bustle of the holidays, and a brunch in New Jersey with his family on tap for tomorrow, we would much prefer¬†a quiet night in.

Apparently we are not the only ones with this awesome idea because my brother and his girlfriend will be joining us for dinner (hence those amazing short ribs above – clearly not for me)! In honor of both the occasion and our guests, I decided to whip up something special, and with a little inspirational help from my chef/close friend Frank I came up with something I’m SO jazzed about (keep in mind EVERYTHING is homemade): caesar salad, lobster mac & cheese, braised short rib w/creamy polenta, roasted brussel sprouts & balsamic cranberries, and chocolate pot de creme w/whipped cream. I started a lot of my prep last night (made the chocolate pot de creme & the mussel stock for the lobster mac, as well as chopped the veg, made the rub & rubbed the meat) to make today a little bit easier but I do really need to get started!

I can’t wait to share all the yummy details of this dish¬†in¬†my very first Foodie Friday of Fifteen, as well as all the details of my adventures as they unfold throughout the year. In 2015 I am making a promise, but really only to myself, to be the best version of myself, judgement free, everyday, no matter what!!


‘Til next time, keep smiling! ūüėČ

Foodie Friday

Happy Friday Friends! I am so excited for this weekend because my one of my very best friends from college is coming to visit! I haven’t seen here since Phil & I went to visit for Rockaway St. Patty’s Day in March and it feels like forever! In honor of her visit, I am highlighting some more fiesta food, since whenever Michelle is in town, you know its a party!hummus (2)

I made roasted garlic hummus & pita chips as part of the appetizer selection for my BBQ Рthis nutritious crowd favorite has become my go to for parties, quick snacking &  an easy sandwich spread!

Roasted Garlic Hummus & Pita Chips

  • 1 can organic chickpeas (Garbanzo Beans)
  • 1 head garlic (roasted @ 450 for 20 min.)
  • 2 tablespoons tahini
  • 1/4 lemon juiced
  • 3 tablespoons EVOO
  • pita bread
  • salt, pepper, cumin, paprika & cayenne to taste
  • chopped parsley to garnish

Start by popping your garlic in the oven, wrapped in tin foil @ 450 for about 20 minutes…you’ll smell when its done! While the garlic cools, grab your food processor and combine the lemon juice & tahini. Allow these two ingredients to whip until they become a paste before adding your roasted garlic (just chop the top and squeeze it out), chickpeas (liquid from the can and all), & seasonings. Allow it all to run in the food processor for a few minutes (stopping to scrape the sides every now and again), and then set in the fridge while you crisp up your chips. Cut pita bread into triangles, toss in a large bowl with 1 tablespoon of EVOO and salt, line a baking sheet with the triangles & bake @ 450 for about 5-10 minutes until they’re nice and browned. Remove triangles from baking sheet & cool on a rack. While the chips crisp spoon your hummus into a serving dish, top with remaining EVOO & chopped parsley & you’re all set!

I love adding colorful vegetables to the plate to add color and nutritional value but the hummus & chips are delicious all on their own!

Pose-A-Day: Did some late night yoga & got my Adho Mukha Svanasana (Downward Facing Dog) shot from a very interesting angle. Since I am already dancing for joy today’s Natarajasana (dancer) pose should be a fun one…officially half way there!!!

Daily Eats

  • Breakfast: Coconut Protein Bar
  • Snack: Nectarine
  • Lunch: Greek Yogurt & Granola
  • Snack: Pita Chips & Hummus
  • Dinner:¬†Dinner in the City
  • Dessert: Miracle Tart (I love these things!)

Have a wonderful weekend wordpress family!

Foodie Friday!

It’s the weekend!! I am so excited to enjoy a weekend away in New York. One of my favorite things about road trips are the snacks! This foodie Friday post is dedicated to an awesome comfort food snack, soft pretzels!

20140227-212505.jpgThese honey wheat soft pretzels are incredibly easy to make and totally to die for delicious!


Honey Whole Wheat Soft Pretzels

1 packet yeast
1 1/2 cup warm water
1 pinch salt
3 1/2 c whole wheat flour (plus a little extra)
1 heavy tbsp honey
1 egg (beaten)
1 tbsp course salt

Preheat the oven to 425¬į. Add packet of yeast to warm water and briefly stir. Mix in the honey and salt, and allow to sit for a minute. One at a time, add the cups of whole wheat flour and mix in using a wooden spoon. Continue to add flour until the mixture is no longer sticky, then transfer to a floured surface. Knead the dough for a few minutes until you’re able to form into a ball. Cut the dough into four equal parts and begin to roll out pretzels. Dip each pretzel in the egg wash before placing on the baking sheet and sprinkling with coarse salt. Bake for 10 to 15 minutes, or until golden brown.

These are fabulous right out of the oven or at room temperature! Dip in some mustard, cut in half and use as a mini sandwich, or enjoy just as they are! These soft pretzels are not only healthier than your average, they’re incredibly versatile and make the perfect on the go snack!

Have a wonderfully delicious weekend!

Foodie Friday

Here’s to the weekend! It’s times like this, when the weather gets chilly, that comfort food recipes are essential! This tasty slow cooker special is gluten, dairy and soy free, has a slightly spicy kick and is the perfect comforting dish!


Slow Cooker Chioppino:
28oz crushed chunky tomatoes
28oz tomato purée
12oz white wine
8oz stock (seafood or vegetarian)
3 jalepenos chopped
2 green bell peppers chopped
1 sweet onion sliced
1 bunch chopped parsley
2-3 tsp. Italian seasonings
2 tsp. paprika
1 tsp. cayenne

1lb. Cod cubed
1lb. Shrimp shelled and deveined
1lb. Clams

Add all the top ingredients into a slow cooker and set to low for about 8hrs. Turn to high and add seafood – continue to cook for 1 hr. Serve with sourdough bread (or in my case Udi’s bread) and some fresh parsley!

Enjoy with a nice glass of wine and in the company of loved ones!

Happy Friday!

Foodie Friday!

Though its rainy and temperatures are dropping again, its still the weekend, so WOOOOHOOOOO!!! Happy Friday!

Since diving season started my weeknights are getting later and later. I am not getting home until about 10pm some nights, so I have to opt for something easy to make, easy to eat and easy to digest! When it comes to awesome food, simple is best! This spicy zucchini and quinoa stir fry has both intense flavor and incredible nutritional value! I can’t decide which I do faster, make or eat, this insanely delicious dish!


ALSO, it’s gluten, dairy, soy and meat free; though I am eating wayyy later in the night then I would like, I am not giving my body anything difficult to digest.

Spicy Zucchini and Quinoa Stir Fry:

  • 1/2 sweet onion
  • 2 cloves garlic
  • 1 tbsp EVOO
  • 1/3 cup homemade veggie stock
  • 2 zucchini squash
  • 1/2 cup cooked quinoa
  • 1 tsp red pepper flakes
  • 1/2 tsp cayenne
  • salt and pepper to taste

Heat tbsp of EVOO over med. heat while mincing onion and garlic and chopping the zucchini squash. Cook down onions and add garlic once the onions become translucent…stir frequently to prevent burning. Add the red pepper flakes to the onions and garlic – let cook together for about a minute before adding little bit of the stock.¬† Add zucchini and allow to cook for a few minutes until tender…add remaining stock, cooked quinoa, cayenne, salt and pepper. Allow mixture to cook together until well incorporated and heated through before diving in!

While I feel like my description is lengthy, it takes less than 15 minutes from start to finish; which is perfect for someone like me who is looking for homemade, nutritious, flavorful food with minimal effort!

Have a wonderful weekend!


Ode’ to leftovers: Thanksgiving weekend round up!

Happy Tuesday!

Its back to reality after a long weekend of family togetherness and food comas! Like most folks, I spent my holiday weekend cooking, driving to various family gatherings, drinking, and eating…ALOT!

tofurkyWhile I am a big slacker and didn’t take enough pictures, I made tofurky, mushroom gravy, roasted veggie lasagna and two unsuccessful batches of apple cider caramels (I think my candy thermometer is broken) for the various weekend affairs!

As is fairly typical, there are a ton of leftovers! Normally this weeks lunches and dinners would look something like this…1a…but I am trying to go gluten, dairy and soy free this month! Phil is happily hoarding all the leftovers at his office and in his words: “it may look like dog food but it tastes awesome!”

If you missed it, I said I am going gluten, dairy and soy free for the next couple weeks to see how my body reacts. I figured this few week gap between eating fests would be as good a time as any to try getting back to a simpler way of eating.

Thus far my days have looked something like this:

  • ‘chocolate’ pudding with quinoa for breakfast (made with black beans, avocado, applesauce, egg whites, cocoa powder, honey and almond meal).
  • water with chia seeds / decaf green tea with lemon
  • apple with peanut butter and flax for lunch
  • grapefruit and carrot sticks for snack
  • water with lemon / herbal tea
  • veggie stir fry with quinoa for dinner (coconut oil, sweet onions, garlic, zucchini and squash)
  • herbal tea before bed

I know I will need to get more creative if I am going to make it 3 weeks and not feel like I am depriving myself (suggestions are welcome). I am looking forward to experimenting as well as seeing what its like for those with food sensitivities!

I hope everyone enjoys their leftovers this week!

Stay tuned for more on my ‘free December’…this should be interesting!