I'm a creature of habit and when it comes to eating that means I eat anything put in front of me while traveling and then I eat SUPER clean when I'm home in Los Angeles. For at least 5 days after a big trip, I'll cut out all alcohol, caffeine, dairy, and refined sugars. It's not so much a cleanse...
Whoever first came up with the feta watermelon situation qualifies as a genius in our book because it's simple yet brilliant. And, while we don't know who that person is, we know they were on to something good. This recipe takes that watermelon salad combo and raises it a notch with the addition of mint, pistachios, and a pomegranate molasses-balsamic drizzle.
I'm of the belief that there is little more comforting that a well-made deli sandwich. In an effort to make a healthy sandwich to take on the go, I dreamed up this farm fresh take on a classic deli sandwich: veggies whipped goat cheese, toasted multigrain bread, roasted sweet potatoes, and a drizzle of tahini for that extra bit of decadence.
As a full-on California girl, I'm partial to other things Californian: like Green Goddess dressing. It has been around since the 1920s but became all but obsolete. Every Spring, I bring it back but with a few tweaks: making it vegan by adding in avocado in place of mayonnaise and packing it with as many herbs as possible.
The minute the new season arrives, we head to the Hollywood Farmers Marketand stock up on seasonal produce like it's going out of style. Almost every Spring we make a different version of the same Spring salad with some combo of asparagus, sweet peas, and herbs—this year I'm pairing it with a sweet, tangy Poppy Seed dressing.
My last trip to the Middle East found me stuffing my face with loads of hummus, pita, and knafeh. By the time I got home, I needed to reset my diet but still wanted some of my favorite flavors of the region and the result was this Tahini Carrot soup.
Around here we like salads anytime of year but we love making winter salads that give our favorite summer salads a run for their money. The winter ingredients in Southern California that we like best are root vegetables, spicy greens, and loads of citrus and we love combining them in simple salads like this one.
Müesli was always granola's ugly duckling cousin to me — all oats and fiber without the sweet, buttery goodness. But then I went to Sweden and had the real deal müesli — served with almond milk and some grated apple — and I got totally hooked.
You remember that scene in Snow White when she gets dressed by chirping birds and all is lovely and perfect? That is not how we wake up. We're more of the hit the snooze button 90 times, get us a vat of pour-over coffee, and skip breakfast crowd. Which is a shame because breakfast should be a cheery start to the day. So, we're bringing a sunny disposition to breakfast with this Mango Coconut Berry Breakfast Lassi.
After all my travels and illness lately, I need a clean slate and I'm betting it'll come in the form of this Seared Salmon and Cilantro-Cashew Whole Grain Bowl. Because this is what I eat when theres no hope. Ok, that doesn't sound too promising. Lets start over, shall we? This Seared Salmon an...
Bright, warm, tangy, and sweet, this citrus salad is for ye who sought out Warhead candies as children. It's an elegant play between tartness and sweetness that I absolutely love paired with crunchy cacao nibs. It can be made with any combination of citrus fruits (although you'd be wise to avoid lemon/lime)!
For me, a reset meal has to be three things: healthy, delicious, and (most importantly) easy! This roasted sweet potato salad is my go-to fall meal. It’s made from just a few simple ingredients - perfect for a cosy dinner - be sure to save the leftovers for lunch!