Summer may feel over after Labor Day weekend, but seasonally many summer veggies are still growing strong here in SoCal, including green zucchini. This season I’ve been growing a bunch of summer squash varieties that I’ve mainly been slicing up and freezing for future meals, but I’ve also used a lot of the green zucchini to … Read More...
Caprese is one of my favorite summer appetizers to make: it’s the perfect combo of sweet tomato, rich and fatty cheese, earthy aromatic basil with a balsamic vinegar kicker. I’ll typically make caprese two ways: the traditional way with mozzarella cheese (or even burrata), and I like to do a dairy-free version using avocado as … Read More...
Cheesecake is my kryptonite. I eat a piece of the real stuff every year for my birthday (yep, the REAL stuff. Remember, 80/20), but for other times of the year when I have the urge for some cheesecake as a reward day treat, I like to have my real food remixed options available. These pistachio lime … Read More...
This week I whipped up of one of my all-time favorite Vietnamese soups, Pho (pronounced ‘fuh’), with a bit of a veggie-loaded kick to it. So if you’ve ever had Pho, you know traditionally it has thin slices of meat and rice noodles in it, right? But for this particular recipe I wanted to keep … Read More...
Nothing like Mother Nature’s beautiful rainbow carrots; and always a little extra special when you grow them in your own healthy soil. This year I planted organic carrot seeds in early spring and around now, mid-summer, they’re really starting to get happy and ready to harvest. I haven’t successfully saved carrot seeds yet, so all … Read More...
“Happiness is chips & salsa.” -Anonymous If that quote is true, then this seasonal spin to salsa is next level happiness. This was my first time making a watermelon-base salsa thanks to my friends Ralph & Angie over at Fallow Ground Farms, and I’ve got to say, this stuff turned out epic and it’s so … Read More...
Cinco de Mayo is here and this homemade black olive guacamole has got your back for putting big grins on guacamole-loving faces. Traditional guacamole we know has the basics: avocado, tomato, onion, lime, salt & pepp… but I wanted to put a little flavor and presentation spin to mine, so this version I made with … Read More...
A few days ago I was excited to be able to harvest my first official garden haul of the Spring that included different lettuce, kale & chard varieties, strawberries, cilantro & cilantro flowers, and a bunch of beautiful carrots. I started planting this year around the end of February and early March, and then all of sudden … Read More...
To date, this may be one of my favorite real food meals I’ve put together on so many levels: anyone can make it, great flavors and colors, reasonable cost (see breakdown at bottom) and it’s loaded with real food nutrition. This is a Pad Thai you’re going to love… and rather than typical Pad Thai made … Read More...
It’s Taco Tuesday! …and although I would love to indulge in some tasty tacos, I’m still deep in the detox game (see previous Spring Salad post) and tacos are off limits for the time being. So to adapt, I whipped up something tasty in the spirit of Taco Tuesday, but that was also ReBoot protocol-friendly: Veggie … Read More...
