Hi everyone! After a very busy, travel-filled February, I’m back to blogging. Last month, not only did I get to spend a week in NYC for work (and catch up with Hailey), I spent 10 days in Ireland on a little mother-daugher trip. Though I instagrammed a ton of pics from our trip, I’ll be posting a little recap from each city in the coming weeks, so be sure to check back in.
When you’re basically living out of a suitcase for a month, it is a little hard to make sure your fridge and pantry are properly stocked. That’s where I had to get a little creative in my cooking, and where I first got the inspiration for this recipe: Teriyaki Salmon with Cauliflower Rice.
Salmon is a great freezer friendly fish option — I usually have one or two filets stashed in my freezer at any given time — and cauliflower rice is a great healthy alternative to white rice. If you can’t find it in the grocery store, it’s really easy to make with just a few pulses in the food processor. Then, just add a couple veggies and a sauce and you’ve got a 10-minute, no-fuss dinner.
A couple weeks ago, I read an piece by Tastemade that listed all the foods we should leave behind in 2015. On the top of that list was brussels sprouts. Though it may be true that brussels sprouts are a little overplayed (they appear on almost every gastropub menu in LA), I refuse to believe that the brussels sprouts trend is dead.
My love affair with brussels sprouts has been years in the making. In fact, I even wrote about it in one of the first posts in this blog’s infancy. And though it’s been a while since I ate brussels sprouts for breakfast, lunch and dinner, I still enjoy a bowl every week or so.
I think why I haven’t gotten tired of them is because they are so versatile. Really. Their mild flavor acts as a vessel for a ton of flavor combinations. And, unlike other meals, brussels sprout dishes take only a few minutes to whip up and keep well in the fridge, meaning leftovers for days. With so many positives, why would you dare retire such a champion food item?
January is all about resolutions. Eating-healthy-, going-to-the-gym-, working-less- and traveling-more-resolutions. But when you are busy with a packed work schedule, family engagements, dinners with friends and all those little weekend errands, it’s easy to let your resolutions slip to the wayside. I mean, it’s so tempting to skip the gym or eat a cheat meal while working over time, balancing extracurricular engagements and fitting in time with friends and family. I follow a few fitness bloggers and see their amazing, healthy routines and I cannot help but wonder…how do they do it?!
Though life sometimes gets in the way, one way I’ve kept my diet moderately healthy this month is by prepping my meals in advance. I realize that “meal prep” sounds like something reserved for the gym rat or health freak, but if your can embrace #mealprep, it can be a lifesaver. (Ok, maybe not an actual lifesaver, but it will really help you keep your diet on track those mornings you’re running late for work and need to rush out the door).
Happy Monday everyone! I’m really excited to share one of my coworker’s chili recipes with you today. I first tasted this chili last week when my team hosted a chili cook-off contest. Each contestant not only had to make an A-plus chili, but had to make enough to feed approximately 40 people. And boy, the contest was a hit. Seven team members participated in the chili cook-off and the rest of us had the hard job of picking the winner. This chili recipe was hands down the crowd favorite. In fact, I loved it so much that I made a batch for a Friendsgiving potluck last weekend.
As I mentioned in a previous post, I recently received a small Le Creuset, and I’ve been dying to make something with it. So over the last week or so, I’ve been going through my cookbooks and tagging recipes to try. I decided to make this Irish stew first for a few reasons:
1) It’s finally starting to feel like fall and nothing says warm and cozy better than a stew.
2) It’s simple, yet delicious and keeps you full for hours.
3) Growing up in the Middle East, we ate a lot of lamb. Though the cuisine varies vastly from this Irish traditional dish, the gamey flavor of this dish makes me nostalgic.