When I was a little girl, I woke up every morning looking forward to a bowl of Apple Cinnamon Cheerios. Or Frosted Mini Wheats. Or- if I was on vacation, Mom’s rule- Lucky Charms. Things have changed. I’m not looking to jumpstart my day with a crash-and-burn sugar and carb fest. I’m looking for an easy way to pack in nutrients and superfood ingredients so that I can feel great the rest of the morning and make sure my body gets what it needs right away. Enter the green smoothie. Hate it or love it, it’s here to stay. Continue reading “Spinach + kale smoothie with aloe and coconut oil”
Here in southern California, it still mostly feels like mid-July; beaches are peppered with people every weekend, I’m in shorts daily and well, it’s 85 degrees outside. But still, it’s October. Pumpkin spice lattes are here, department stores are gearing up for Christmas and I’m eyeing bomber jackets. It may feel like summer, but everything in me says fall. So, I’m going to behave accordingly.
Enter summer-to-fall transition dishes, like this eggplant & sweet onion spiced in curry powder and sauteed in coconut oil, served with a side of quinoa and toasted pinenuts. I followed the rules: I used farmer’s market produce (they’re still stocked with eggplant, tomatoes and peaches), but I also used sweet spices and rich coconut oil to make this dish feel just a little warm and festive. Continue reading “Curried eggplant & sweet onion with quinoa”