True health journeys must begin with WHY. "Why" is deeper than "what." "What" implies a finish line: a goal, once reached and celebrated, is often abandoned or forgotten (examples: a target weight, a body fat percentage, a jean size).
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Sadly, not the most popular red meat in the American diet. But lamb, just an age classification, is packed with nutrients and an incredible source of heme iron, vitamins B and omega 3 fatty acids.
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One of my all-time favorite pizza toppings coming together in my favorite @lodgecastiron skillet!
98% of diets result in the dieter regaining the weight they lost, and then some.
This is an astonishing statistic. An estimated 45 million people each year go on a diet, and 44.1 million of them not only fail to reach their goal weight, they regain every pound that they had lost in the process.
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#sundaybrunchday. Sundays are just the best day. A complete FEED MY SOUL day. Church. God’s word. and Sunday Brunch yumminess. ❤️🙌🏻😛
On this Sunday Brunch menu: Fig Blueberry Crumble with Goat Cheese Whipped Cream (@stonehollowfarmstead), scrambled eggs and thick-cut smoked bacon from @marblecreekfarmstead.
FROZEN NO BAKE BITES to the rescue! These little gems save me on car rides, at endless sports tournaments, packed into lunches for a treat or a quick after-school snack. (Sometimes they help me out when I’m needing something sweet but don’t want to steal my kids’ candy—because that’s wrong, Right?).
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When it comes to bread, I go to James Beard and my trusty, oil stained and flour dusted copy of his Complete Book of Breads. This pizza dough is like a 101 in bread making. It’s forgiving, fun and fast.
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I grew up in a home where we had liver and onions every Friday. Yep. My Mom, greeted with the joy you can imagine from a child faced with liver as their ONLY dinner choice, would exclaim, “Its good for your blood!” That was my cue. Sit quietly, cut it up into small pieces, bury some of it in my potatoes, stash some in my napkin and move the rest around on my plate so it looked like I ate enough liver to be excused. My Mom was always baffled by my dislike. She loved liver?!?
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I am a sucker for the flavors in Niçoise salad. Classic, simplified, turned into a sandwich...doesn’t matter. Here is my summer lunch version, stripped down to a few essential flavors: Tomato Basil Niçoise salad. Tomatoes, basil (@owlshollowfarm), pitted olives, capers and basil microgreens (@ironcityorganics). Fresh, bright. Easy.
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Next level comfort food. Dinner. Lunch. Brunch. Breakfast. Seriously good anytime. Feeds a crowd or great leftovers for tomorrow. We like some heat, so typically use chorizo but any casing removed sausage will do.
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Pesto is hands down the biggest bang for your effort buck. It can be a sandwich condiment, pizza topper, a sauce for pasta, take egg dishes to next level yumminess, amp up roasted veggies, melted over roast chicken, a fabulous addition to seafood and be a secret ingredient in soups, stews, hamburgers, meatloaf. Seriously...there is so much more!
It is difficult to find dry sea scallops. Typically, stores stock wet (bright white in color rather than pinkish). So often, we don’t get a good sear and a wonderful, golden crust. Many recipes call for dusting with flour to cheat the technique. Flour isn’t needed!
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Look crepes in Paris are lacey, delicate and crisp. The batter is finicky...requiring rest and refrigeration. The cookware is expensive and not versatile.
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Bretonne Sauce is a warm, French emulsion sauce similar to Hollandaise. This is a knocked back version of the classic French sauce. Quicker. Easier. Still fabulous. I served with pan-fried trout, but it’s applications are endless.
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It sounds like such a silly question, but I can tell you that in today’s culture of food industry false marketing and so many “experts” telling you “eat this, not this,” this question is the most common that I am asked.
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Grilling in Birmingham isn’t working out....late thunderstorms demanded a quick change in dinner plans! One of my favorite food blogs @themediterraneandish always provides a quick, one pan dinner that is packed with flavor. This is her Garlic Dijon Chicken.
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My dad loved French Onion Soup. These are the french crocks that I grew up with so this is comfort food on every level for me. You can find so many recipes out there BUT hands down none will ever beat Julia Child’s. Her technique to perfectly caramelize the onions is worth the extra time (hands off!) because of the depth of flavor. Try this...promise you won’t regret it!
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Clearly, blackberries & peaches are informing my choices this week! This is a fabulous homemade bbq sauce of fresh blackberries, habanero, coffee and stout (yep...all I needed to add was bacon and I would have thought “so this is heaven!”) Can you see some peaches getting happy on the grill as well?
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