13 November 2011


Hello class,
 I am a twitter rookie, recently joining the tweet-erific world of all things in 160 characters or less. In my search to find inspirational things to "follow" or "retweet" about, I came across this movie trailer made by @bitesizemovie out of LA.

This trailer triggered something within me that makes me want to figure out how to make this a career someday. The feeling I get when I see adults and children making uninformed decisions with their health and well being, makes me want to reach out.

Firstly, I would have to do is burst the fitness bubble I live in where people are very informed, maybe too informed, on what is healthy and where our backyard leaves no excuse, but to get out and move!

Long story short, I find passion in this movement: Click the link below.


10 November 2011


Living no where near water, surrounded by young, rugged mountains, we do not eat much seafood. However, when we are in the big city, I go out of my way to bring home some tasty wild catches.

Tonight we (yes, Thurky helped) cooked up some scallops! Not only are they easy to overcook, but  they are a rarity in our house. So I had to get creative.

First things first.... this is what you will need to do to shell some pistachios: watch this and GET CRACKIN!
Hokay, here is the how to and with what:

Feeds 2 (3 if you want less delicious pistachio crustedness)

1 Cup Pistachios shelled
1tsp Old Bay (I used Penzy's Chesapeake Bay seasoning)
1/2 clove Garlic
1 Tbsp Dijon Mustard

2 Tbsp Coconut Oil (or another oil rthat has a high smoke point)


1. Place all ingredients in the food processor(fp) (you already I love my FP) and pulse until evenly chopped  fine, but not powdery fine.
2. Transfer crust to a small bowl
3. Take scallops and coat each with a thin layer of Dijon so the crust will stick
4. Roll each scallop in the crust mix and press firmly so that it really sticks (I did not do this well enough and the crust came off a bit in the skillet)
5. Heat a medium sized skillet on high and melt 1-2 Tbsp Coconut oil.
6. Make sure the pan is hot and add the scallops
7. Sear 3-4 minutes on each side (may be less depending on your scallop size. Mine were LARGE)
8. Flip and sear the other side
9.Once scallops are golden brown on each side & look opaque, remove from pan and serve with:
 -Garlic Cauli Mash( recipe to follow),steamed asparagus, mixed greens.

As Julia Child would say, BON APPETIT!

07 November 2011

Kitchen Tools: Stories a la Cuisinart

A couple of years ago I was given a mini food processor from my friend Amy, who had upgraded to the professional & large Cuisinart Food Processor. I was honored to have this mini gift in my kitchen and decided to make use of it. From pestos, to chopping nuts, this thing was great, but when it came time to make large batches of soups or sauces, it was a lengthy process. 

Last Christmas, Santa Clause gave me my very first Cuisinart and I immediately had the urge to puree something in mass quantity without the motor smoking on me. I was excited to to pass down the mini processor to someone in need, so I gave it to my dear friends and CrossFit owners, the Brachles. They too loved it as much as I did, until they realized that the smoking component was not an actual feature of the mini and an upgrade was in order.

The word on the street is that they not only upgraded their processor, but even outdid mine. Feeling my inner envy of this news, I decided to make Roasted Butternut Squash Soup and let me tell you, there machine might be bigger, but mine is mightier. 

I smell a Cuisinart battle coming on! Stay tuned for more stories a la Cuisinart!

See Recipe Below!

2 Medium Butternut Squashed, peeled, seeded and chopped
1 medium yellow onion, quartered
3 cloves garlic, whole
3 Tbsp Coconut Oil
Herbs/Spices you like, to taste (I used Sate spice that has a smoky, spicy flavor)
salt and pepper to taste
Organic, Low Sodium Chicken Broth (have at least 16oz on hand)

How To:
1. Place Squash, Onion, Garlic and Spices on heavy duty baking sheet
2. Either melt the Coconut Oil on stove and drizzle over squash mix, or scoop onto sheet and toss once melted in the oven.
3. Cook mix for 15-20 minutes until squash is tender (this will vary based on how big you cut the squash
4. Let cool for 20 minutes
5. Place in your Cuisinart Food Processor and while blending, begin to pour in Chicken broth until desired soup consistency. (I used about 12 oz)
6. Continue blending until soup looks creamy and smooth

Toast Pumpkin Seeds 
Toasted Cashews
Fry some Sage
Chopped bacon
Pomegranate Seeds
Sliced Italian Sausage
Shredded Chicken

05 November 2011

There like Really Thin Pancakes

Primal Crepes by Guest Chef VanSaghi!

 Our good friend Justin VanSaghi (or Saghi as he is known around here) has graced us with his presence and brought a big winter storm with him. What goes better with old friends and a winter wonderland? You guessed it, crepes. A connoisseur of creating this dainty morsel using various types of flours, he decided to tackle the Primal crepe using Almond flour. 

Saghi is no sucker when it comes to a challenge, as his commitment to the Army is the past couple of years has given him the courage to whip up some culinary delights for our unconventional palate.
We are so happy Saghi is here because these were memorable crepes and I have had my fair share in the land of Crepes; France. 
Thank you Saghi for visiting us before your deployment, we cannot wait to see you when you get back! Big Love!!

5 eggs
1 T Vanilla
Smidge of Honey
Dash of Salt
1 Cup Almond Flour
Almond Milk to create a runny batter (soup consistency)

spread your favorite Jam
sprinkle cinnamon
bananas and/or berries

1. Mix ingredients and add almond milk until soupy consistency
2. Heat a crepe pan or medium sized skillet (see photo)
3. Add Coconut oil to pan and let melt
4. Once melted, add a ladle of batter to middle of skillet
5. Quickly tip skillet to distribute batter evenly around the pan
6. Once batter bubbles, flip the crepe and cook a couple more minutes til golden brown.
7. Add desired filling, roll and eat!