Joshua Tree

I started this past Memorial Day weekend with a day trip to Joshua Tree National Park for a hike. I never realized how unbelievably gorgeous the desert really is (my pictures do NOT do it justice, so you'll have to make time for a visit). Having just moved to the LA area from NYC, I'm immensely looking forward to the ease and frequency with which these outdoors adventures can occur.

Weekend hikes have been one of my favorite activities on past trips to Southern California. They're a terrific way to enjoy nature, friends, and are a fun way to burn some calories. I'm no hiking expert, so if there's anyone out there with local tips, please share! Next trip to Joshua Tree may include camping and/or bike ride through the park. I will definitely be back for more!

Corn on the Cob

Growing up in Indiana, summer means corn! In preparation for its mid-summer peak season, I recently made this delicious corn-on-the-cob concoction, inspired by two restaurants (Ms Lily's and Cafe Habana) that serve it up indulgently as appetizers. I served it as a truly delectable (if I do say so myself) side dish alongside green salad, caramelized cauliflower, and grilled chicken. Though summertime corn straight off the cob, no additions necessary, is delightful, I'm definitely going to give this jazzed up version another go before the summer is over. Enjoy!

Cheesy Corn on the Cob with Spicy Aioli 

Serves 2 (or 4 appetizers)

2 ears of corn
2 Tablespoons mayonnaise
1 Tablespoon Sriracha sauce
2-3 Tablespoons grated sharp cheddar cheese
Salt and pepper

1. Boil corn until done (fork tender).
2. Make spicy aioli: mix mayonnaise, sriracha, and dash of salt and pepper.
3. Spread aioli over warm corn and sprinkle with cheese.

Summer Lovin' Smoothies

Nothing gets your day (or metabolism!) revved up quite like a  healthy breakfast. Finding a delicious, easy, and nutrition-packed solution is key. A few summers ago, I made the blender a summertime counter-top staple in order to easily whip up these tasty, healthy Greek yogurt fruit smoothies. Packed with protein from the yogurt, fiber from your fresh/frozen fruits of choice, and an added sweetness (without much sugar) from the coconut water--they're a light, tasty morning boost!

These summertime smoothies are great really any day or time of year. I find them to be a wonderful pre-brunch  breakfast. While I love meeting friends for brunch on the weekends, sometimes the meeting/dining time makes it more of an eggs-for-lunch situation than any resemblance of my "morning" meal. So I get started with a small smoothie to keep me from being overly hungry/cranky beforehand.

See below for one of my recipes, but get creative with whatever fruits are looking and smelling their best this summer!

Summertime Greek Yogurt Smoothies
Makes 4 small smoothies

1 cup frozen cherries or berries
1 cup fresh juicy peaches
1 cup coconut water
1 cup 0% or 2% plain Greek Yogurt

Blend and enjoy!

Ms Lily's Favourite Cakes

My family and I recently celebrated my mom's birthday dinner at Ms Lily's on Houston. If you haven't been yet, get there! The Jamaican-style diner moves fast and serves up delicious fish dishes, Caribbean appetizers, and tasty curry. The bar is wine and beer only, but they've got some quite imaginative "cocktails" that will knock your socks off. Check out our delicious meal if you're not yet convinced...

The Appetizers:

Ackee Dip with Plantain Chips

Corn on the Cob rolled in Toasted Coconut
(My favorite dish of the evening!)

The Entrees

Curried Goat

Vegetable Roti
(Great with the rice to soak up the yummy sauce!)

Steamed fish with dirty rice on the side

Dessert!

We went with Mango Mousse
(evening's special) instead of a cake. So light, so mango-y!

Make a Meal out of Appetizers

Want to have a dinner party without tons of work? So did I! Some appetizers homemade and some simply store-bought and plated--I was able to do about 20 minutes of cooking, and enjoy hours of relaxed conversation with one of my favorite dinner guest. The key is to have a mix of breads/starch, vegetables, meats and cheeses. Hearty enough for a meal, but healthy enough to nibble while you chat. Here's what was served:

• Zucchini Oven "Fries" with Spicy Garlic Aioli (see recipe below)
• Prosciutto-Wrapped Asparagus Spears (simply blanch the spears, wrap them, and stick toothpicks)
• Grandaisy Bakery Sesamo bread with brie cheese, olive oil and vinegar for dipping
• Delicious red wine (courtesy of my generous guest)

Zucchini Oven “Fries” with Spicy Garlic Aioli

For the Zucchini Fries

2 Medium Zucchinis

1 egg, beaten

¼ cup whole wheat breadcrumbs

¼ cup grated Parmesan cheese, divided

2 tsp dried basil

½ tsp salt

½ tsp black pepper

For the Aioli

1 Tbs mayonnaise

¼ cup Greek yogurt (I use Fage 0%)

1-2 garlic cloves, roasted and mashed

1 Tbs Sriracha sauce

Salt and pepper to taste

Directions

1. Preheat oven to 425F. Prepare baking sheet with parchment paper. 
2. Slice zucchini in half lengthwise, then into ¼” diameter spears.
3. Beat egg in a bowl. In a separate bowl, combine breadcrumbs, 2 Tbs Parmesan, basil, salt and pepper in bowl.
4. Coat each zucchini spear first in egg, then breadcrumb mixture. Place on prepared baking sheet. Once all spears coated, bake for about 20-25 minutes, turning halfway through.
5. While zucchini is baking, prepare Aioli by combining all ingredients in bowl. Transfer to small dish for dipping.
6. Remove zucchini from oven, sprinkle with remaining 2 Tbs grated Parmesan and serve with Aioli.

 

Weekday Breakfast and Lunch NYC Favorites

My time in NYC in drawing to a close (BIG sigh). As I get prepped for a move out west to Los Angeles, I'm getting nostalgic and trying to frequent my go-to favorites over the last few years. I'm excited to share these 2: The Grey Dog and Westville.. These places have sung my breakfast/lunch heart song since the summer I moved here, and continue to do so to this day!

 Having the opportunity to catch up with a busy friend over a late-morning weekday breakfast at Grey Dog is nearly as indulgent as the food itself.  I went with the Morning Gloria muffin and an iced coffee on a warm spring NYC day (the Vegan Pumpkin muffin is also delicious, but go early because they often run out). Friendly indy staff, delicious coffee, and breakfast pastries that are the perfect combo of not-to-sweet and hearty. It's hard to ask for anything more! But you can have it--come back at dinnertime and enjoy their delicious soups, salads, sandwiches, beer and wine.





In case these photos don't say it all--a crowd-pleasing spot to meet for brunch, lunch or dinner. Everything from great burgers and hot dogs to plates of salmon and vegetables to amazing cobbler and cookies. Whatever you do, make sure you get the Market Sides! My mom and I got a glass of Sauvignon Blanc, the daily soup, and a plate of 4 market sides--glazed Brussels sprouts, roasted butternut squash, beets with goat cheese, and roasted fennel with Parmesan. This might be my favorite lunch spot in all of NYC...really going to miss it!

Black-Eyed Pea Soup with Chorizo

Dishing up a plate of the Market Sides!

Urth Caffe

I paid a bit more for lunch at this popular cafe than I'd hoped. But my recent day of lunch and studying at Urth in West Hollywood was delicious and the outdoor pick-me-up I needed. The cost can likely be attributed though to high quality, organic ingredients...and the chance of bumping into a celeb. I'm the kind of person that would rather spend a bit more for something delicious and fresh, than a bit less for something that leaves me groggy all afternoon. The cranberry walnut bread with organic butter that came with my Urth Farmers Salad was a tasty treat as well. And, as always, delicious iced coffee is the key to my heart! Will definitely be back for lunch on their patio in the weeks to come.

Red Meat Causes Death...Fact or Fiction

A recent Archives of Internal Medicine Study found that the more red meat you eat, no matter what the source, the higher your risk of death.

Unsurprisingly, processed meats (i.e. hot dogs) had stronger associations with mortality vs. unprocessed (i.e. steak), suggesting the particularly harmful effects of the preservatives used, including nitrites, sodium, and phosphate additives. The study looked at red meat consumption in relationship to calorie intake, but failed to adjust for individual fat consumption or fat content of meat cuts. So we still don't know if a leaner red meat cut is as harmful as a fattier cut. They were able to show that substituting red meat with fish, beans, nuts, low-fat dairy, whole grains (basically, any healthy food) showed lower risk of mortality--not shocking news given all we know about the benefits of a rounded, plant-based diet.

Summary: It's still ok to eat red meat! Moderation is key. Aim for 1-2 servings per week at most. And, as always, eat your vegetables.

Escondito Falls

This past weekend I went on a "hike" through Malibu's Escondito Falls. While the first two legs offered a rigorous but novice hiking experience, I will go ahead and call the third and final leg an all-out boulder climb (and I'm NEVER one to exaggerate). With shaky legs, we summitted the cliff for a beautiful view of the waterfall beneath and the Pacific Ocean. The next day, I felt not only accomplished, but general body soreness--a hurt-so-good kind of feeling. Not surprising given that just 30 minutes of rock climbing burns nearly 400 calories. If you're not up for the last leg, the view of the second waterfall is still worth the trek.

Climbing out of this cave required advanced shimmying technique.

Shakshouka

This middle-eastern dish of eggs poached in spicy tomato sauce is bubbling hot and perfect for sharing on a cold night! I served it with some homemade whole wheat pita bread and Moroccan Eggplant Salad. It made perfect healthy comfort food as the snow comes down in NYC!

Shakshouka
Serves 4

A mildly spicy, bubbling hot dish perfect for sharing on a cold night.

2 Tbs olive oil
4 jalapeños, stemmed, seeded, and finely chopped

1 small yellow onion, chopped
3 cloves garlic, crushed and sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can low sodium or no salt added diced tomatoes

Salt, to taste
4 eggs
1/4 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas

1.    Heat oil in a 12” skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

2.   Add tomatoes and juices, reduce heat to medium, and simmer. Using back of spoon, mash tomatoes while stirring. Simmer until thickened slightly, about 15 minutes. Season with salt to taste.

3.   Crack eggs over sauce so that eggs are evenly distributed across surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle with feta and parsley and serve with pitas, for dipping.