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Growing up Catholic, I was not taught how to make challah, a traditional Jewish braided egg bread. I don’t even remember the first time I tasted it. It could have been in college. But I did know how to make bread from scratch with yeast and I enjoyed the process. It seemed so magical but easy at the same time and with such simple ingredients – flour, yeast, water and salt for a basic bread.Continue reading
School is in full swing for almost everyone I know. By “full-swing,” I do not mean back to normal, by any means. I feel for you parents with elementary children at home. I know you have a lot on your plate right now. We can all only do the best we can and that is absolutely good enough. If cooking dinner isn’t going to happen most nights, then that’s what it is. No shame in that. When energy is low and time is tight, I am a big fan of picking the easiest recipes in my repertoire and just repeating them week after week. No one will ask for a their money back.
My monthly online cooking class subscribers, your new class was uploaded earlier this week and I know you will love it! If you missed my FB live with our group, I’ll schedule another one in a week or so. Here’s your dinner planner for the week and Happy New Year to anyone celebrating!Continue reading
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September means apples! I know we see apples every single day in the supermarket, but now is when they are in season. IMHO, apples taste so much more delicious in the fall. I have my favorite varieties (e.g. Pink Lady, Honeycrisp, Opal, Ambrosia) and I actually prefer cooked apples over raw. Have you made the stuffed baked apples yet from Kitchen Matters? So so good! Continue reading
This Labor Day weekend is very different from all past LDW’s. I have no kids going to school, but instead participating in school at home. No lunches to make at 6:00 am. No breakfasts to prep in advance. No in-person cooking classes to resume after a summer break. It doesn’t feel like the “fresh start” of years past. We will continue to roll with the punches, not let the uncertainty of the current situation get the best of us, stay hopeful, not veer from what we know is the best path for balance and healthfulness since we need our strength more than ever.
What I will also be doing is thinking of ways to continue to support you in feeding yourselves and your families. This has been and continues to be my life’s work and I am here for you! For those of you that didn’t get into my Plant-Based bootcamp which started last week, I will be repeating it as soon as this course is over. Stay tuned!
Here’s your dinner planner for the week:Continue reading
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This was originally posted in 2011 and needed a refresh! Here’s the original post:
I consider myself a good eater, that is I like a wide variety of foods and I am willing to try almost anything.  But I have my own personal standards (which my husband calls being a party pooper) and even though I don’t believe there are any “bad” foods, there are some that just don’t appeal to me.  You can imagine what some of these things are, but one food that I have never gotten into is deli coleslaw. It’s often a side with sandwiches or wraps, but I have wondered if most people eat it or does it end up in the garbage?  This type of coleslaw always seems so tired to me, overdressed with mayonnaise and soggy.  And I always have the feeling it was made a way long time ago.  But it’s such a shame, because the foundation of coleslaw is something actually quite good for you — cabbage.  So full of Vitamin C, fiber and antioxidants, plus it’s cheap.  I decided it was high time to revisit coleslaw and give it a makeover.Continue reading
My dear friends, it was not until I sat down to create this week’s dinner planner that I realized I never published a dinner planner LAST WEEK! In all the years I have done this, I have never actually completely forgotten to press “publish.” You know I was at my mother’s house last week with my sisters and their families and I was obviously lost in vacation mode and a digital detox. I profusely apologize!
In other news, my newest 4-week bootcamp is going live this Tuesday!! This course is all about making a Plant-Based Diet work for you! It does not mean being vegan. It does not mean you have to give up your favorite animal products for the rest of your life. It’s about finding a way to eat in a way that is accessible, comfortable for you and your family, and maximizing nutrition for longevity. Join me and a group of incredible motivated and like-minded people!! Use the code PB100 for a $100 discount off this course!!
Here’s your dinner planner for the week:Continue reading
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I’m back in LA after the most special and perfect week on Long Island. I went for it. Traveling is dicey these days as we all know, but I did everything I could to reduce my risk and be with my family whom I haven’t seen since Christmas. The N95 nose pain and sweaty face from wearing a tight mask for so many hours was worth it.Continue reading
I am on vacation this week on Long Island with my family and I really had no idea how much I needed a break and a change of scenery. I wish I had planned for 2 weeks here since 5 days in and I’m just starting to unwind. We are having a great time hanging out, cooking together, swimming, puzzling, and the usual. We aren’t going on any outings obviously, but it’s no big deal.Continue reading
