Now you might be saying, Soup…In Summer? While in might sound a bit odd, I agree, but in San Francisco, its completely normal. Summer in San Francisco often finds me wanting something warm and hearty. This recipe does just the trick.
I used chicken for the meatballs as it is healthier. They also don’t contain eggs for no reason other than once I made it and I had no eggs on hand. I think I actually like the meatballs better this way anyhow.
Winter, Spring, Summer or Fall…this one is a keeper.
This is actually an older recipe that I created for Spa Week. Although when I first made it it was May and Eggplants were not quite in season yet. However, now they are and I thought I should try my hand at this soup again with the ripest and most seasonal vegetables that are out there.
It started off as a base for a roasted caponata sauce and turned into a velvety soup that left us licking the bowl. I added garbanzo beans to the soup at the end to give it a different texture and a protein boost. It really enhanced the mediterranean flavors.
This recipe is a filled with Super Foods that are known to combat specific skin problems from winkles to sun damage. Sounds too good to be true right? Think again!
Eggplant (which is actually a fruit, it is classified as a berry) contains a potent antioxidant called nasunin. While this antioxidant specializes in brain function, it is still like all antioxidants and helps you age gracefully. It is also very high is Vitamin B1 which prevents you from getting bug bites and Vitamin B6 which is known to combat acne.
Roasted Tomatoes are a terrific source of lycopene which helps to fight against sun damage and wrinkles. And according to the American Cancer Society, they may even help prevent and treat skin cancer.
While this soup will help make your skin glow like the goddess you are, it is also easy on your waistline. 1 cup only has about 150 calories and under 2 grams of fat. Continue reading →
I never believed it would happen to me…getting old that is. I honestly thought I would be young forever. I thought I would always be able to scarf down Taco Bell at midnight with no consequences. I thought I would forever be able to drink and not get a hangover. You know all those things we do when we are in our early 20s. Well, I am officially getting old! Yep, I said it. Next week I turn, gasp…29. And with those years of wisdom and experience under my belt the slower metabolism has also joined the ranks. But that’s ok. I can deal with it. :)
This is my go to recipe whenever I am feel a little puffy. You can either use ground chicken or chicken breast that you put through the food processor. It has that Asian tang that I love all wrapped up in lettuce. The best part is this whole meal is just about 250 calories.
This might be my new favorite spring salad. It has a ton of protein in the edamame which is a good thing and the farro is chewy like a pasta creating the perfect combination of textures. I am not kidding. Make this one. It is amazing.
You can use any type of vinaigrette you like. I have tried this with both a basic balsamic vinaigrette and an orange champagne vinaigrette. Continue reading →
After eating an amazing salad for 3 days straight from the local coffeeshop, Jason challenged me to cooking a different salad everyday for a week. I don’t think I made it through the week because once I plated this salad it was over!! I don’t think I could top this one. It is seriously addicting. Tangy Asian flavors mixed with grilled flank steak, crunchy cucumbers, sweet apples all on top of a bed of Ramen noodles. (I am a sucker for Ramen Noodles, I can’t lie). Continue reading →