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Last Sunday, I had the pleasure to have my good friend, Chef Jamie Lauren back in my kitchen. Having just returned from a trip to Vietnam, she brought along with her, some South East Asian inspired dishes to share with me.
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“What’s a frittata?” A frittata is basically a cross between an omelet and a quiche. Unlike the quiche, it’s prepared without the milk/cream and crust, so it’s healthier and has less calories. It’s also really filling, can be eaten hot, cold or at room temp, and is a wonderfully convenient,…
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Anyone who knows me, knows that I have a passion for cooking; Which is really great, because it compliments my passion for eating quite nicely. 🙂 Last weekend, I had the good fortune to have my friend, Chef Jamie Lauren stop by.
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Inspired from a friend’s “healthy lunch” photo I found on social media, I stumbled upon this creation almost accidentally. At a recent trip to the market, I envisioned the photo, and grabbed the ingredients that I thought would work.
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Honestly, I wasn’t going to post this recipe. I was messing around on Instagram, and posted some video in my “story” of what I was cooking today, and just so happened to receive a
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Growing up on the East Coast, I always looked forward to Fall. Leaves on trees changing color, a slight chill in the air, and coming home from school to the welcoming fragrance of whatever mom happened to be cooking for dinner.
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I love Chinese fried rice as much as the next gal. I mean, what’s not to love about it? It’s delicious; the texture, the flavor, all of it. When I was a kid, my mother showed me how to make fried rice with left over white rice. As an adult,…
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People ask about my diet all the time. When they do, I tell them, “It’s simple, clean, and tasty.”
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Here’s a simple, healthy recipe that’s as easy to prepare as it is easy on your wallet. It’s rich in plant-based protein, complex carbohydrates, beneficial dietary fiber, healthy fat, and packed with vitamins and minerals. This salad is not only delicious and filling, it’s really, really good for you. As a…
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This original recipe came from Rachele Celeste. I put my own personal spin on it, by adding/modifying a few ingredients (*). Hope you enjoy it as much as I do!
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