Posts tagged ‘delicious’

September 24, 2013

Parchment Paper Salmon with Kale and Mushrooms

Parchment paper fish gives the best flavor and keeps all the moisture in the bag, which means it is delicious and amazing, and even better: easy.


1 serving of fresh salmon

1 cup raw kale, cut into bite size pieces with tough stems removed

1 cup baby portabella mushrooms. sliced

Sea salt, to taste

Freshly ground black pepper, to taste

2 wedges lemon

2 tablespoons your favorite white wine

1 teaspoon olive oil or truffle oil

Parchment paper


Preheat oven to 350 degrees. Assemble all ingredients except seasoning in parchment paper and wrap well.

Add the wine, oil, and seasoning last.

You can fold the inner and outer edges to create a packet. Don’t worry if the packet ends up opening because the ingredients will cook beautifully anyway. Add the wine, oil, and seasoning last.

This should take 10-12 minutes!





July 25, 2013

Green Superfood Smoothie

A go to combination of mine. The pineapple adds all the sweetness you need and you will have boundless energy after blending. I am a self professed coffee addict, there is nothing like coffee that gets my gears running after a night of restless sleep, but this green smoothie competes with how much it wakes me up.


2 cups spinach, baby leaves, or 1 cup frozen spinach, lightly thawed

2 tablespoons of chia gel (chia seeds soaked in water or coconut water for several hours, good to have on hand in the fridge, and lasts a week!)

3 pineapple rings, or 1 cup pineapple chunks

1/2 cup blueberries, frozen or fresh

1 teaspoon spirulina

1/2 cup unsweetened almond milk

2 tablespoons goji berries


Blend well and enjoy!



June 11, 2013

How to Make Your Own Cashew Milk, No Draining Necessary

I wish i had a fun tutorial for you guys with some crisp pictures, but all I have is my iPhone which does the job pretty well, and is so portable. I found the perfect cashew milk tutorial from Cookie and Kate and it came out perfect for smoothies and the like. Try it and let me know how you guys like making your own nut milk! No nut bag necessary.


You can say that again.



May 20, 2013

Roasted Tomatoes with Garlic Olive Oil and Pink Himalayan Salt

This past week has been a complete blur. I had an incredible night with two of my best friends last week where we had wine and cheese and glorious French bread and meats from DiBruno’s. We discussed life and raw milk cheese. If you are in Philadelphia or visit, I highly suggest visiting The DiBruno Brothers! They are knowledgable and lovely. They always have free samples and the most delicious of foods in their quaint store. Lactose sensitivity or not, I look forward to our traditional wine and cheese nights. If it didn’t make me sick when I eat too much, I would have pounds of cheese and bread everyday.


On Friday, we went to Farmacia on 3rd and Market, close to Chestnut for their fabulous Happy Hour and some fresh salads. Happy 23rd Birthday Essence! It was fun to relax after work and try out a new place. for those who have not gone to Farmacia yet, they have charming tonics and cocktails, and the Happy Hour is one of the best in the City when it comes to price. We had some rhubarb crisp, crispy calamari with a spicy sauce, beet salads, and french lentil salads with plenty of drinks of course! They had Pimm’s and I was nostalgic about my days in London.



Saturday was for lounging and on Sunday, I had a great time at my yoga shift as per usual. Look at one of the fellow yogini’s shirts! I need one in my life!


I headed with one of my best friends to the Italian Market and had a well deserved brunch at Sabrina’s Cafe with some delicious Florentine Eggs Benedict, but the real star of the brunch was Melissa’s Mel’s Chicken Cutlet, which was incredible on amazing bread and the perfect combination of crispy and satisfying. We both bought incredible cannolis and perused the festival, where there were also incredible stands of jewelry, endless food, and a great turnout despite the not so perfect weather.

Roasting is the easiest, most delicious thing. I have already showed you guys how to roast garlic, and I hope that comes in handy for you! These roasted tomatoes are so easy and ridiculously addicting. You might have to play around with the oven timing because my oven gets ridiculously hot and then burns thin slices of tomato. I suggest doing a test batch first because the recipe I based it off of said they need 3 hours to completely cook.

I based it off of Gwyneth Paltrow’s roasted tomato recipe, and I didn’t alter it much. I added roasted garlic olive oil for roasting instead of extra virgin for more flavor. I am also obsessed with garlic flavors. I suggest roasting a whole bunch after you have the technique down (the amount of time it takes in your oven for your desired roast).


2 tablespoons garlic infused olive oil

5 big roma tomatoes, sliced to a medium thickness or whatever tomato you love using, I hear cherry tomatoes make the most pleasant roasted snack as well

Pink Himalayan salt


Preheat oven to 250 degrees. Arrange slices on a baking sheet or parchment paper. Top with a few drops of garlic olive oil or whatever olive oil you wish. Top with a few grinds of pink Himalayan salt and roast for 2 hours, or less, in my case they were ready after a hour).

Enjoy! They are great on top of salads or with polenta like I did or quinoa or any grain. I bet they won’t even make it to your next dish because they are so good coming off of the baking sheet. Stays fresh in a tupperware container for a week in the fridge.