Last week I got to chat with Gunilla of Gunilla Skin Alchemy, not about fancy expensive natural products to buy, but about healing foods you can use to nurture your face.
Earlier this year I as playing with maca and found this great recipe for Coconut Cream Maca Energy Bars (right on the back of the Trader Joe’s bag!). I already know what your first question is—What the %^&* is maca?! Was she trying to spell matcha?!
Christina told me so many of her clients say “I suck at cooking.”, “I’m a horrible cook.”, “I don’t even know where to start.” I was so excited to sit down with her because there are so many easy remedies for this, and I got to gush about them for almost a whole HOUR.
With a big warm smile, the bartender handed me a Carajillo. It’s a cocktail made from liquor and coffee. Sometimes it’s served hot, but mine was cold. And damn was it good.
The dreamiest sunsets, salty feta cheese, light local rosé, oily olives, and fish on the bone. We were in heaven. Below are our favorite treasures from two weeks of Greek bliss.
I LOVE watermelon. And when it’s so hot outside, it’s the most refreshing treat. Whole watermelons are typically crispier than their pre-cut counterparts, but I’m not often able to eat the whole thing before it goes bad. Cue: frozen watermelon.
Several months ago, I hosted a Facebook Live segment highlighting five of my must-have kitchen tools. What I love most about this list? I laugh thinking about myself navigating my little kitchen without these things. Like, what was I thinking!?
Use high quality, organic corn (the juiciest stuff always comes from your local farmer’s market!) and have fun jazzing it up with some of my garnish ideas below. The soup can be served hot or cold, and with pieces of a rotisserie chicken on top, makes a perfect little dinner.
During one of our favorite dinners, we were served a side of coconut jicama slaw. Light and crunchy, it was dressed with just lime juice and fish sauce. I had about four sizeable servings before I realized it wouldn’t be that hard to make at home. So, here you have it!
When I was little, frozen lemonade was the house slumber party cocktail. Kind of like a frozen margarita, but instead of lime and tequila it’s lemon and strawberry. Even when you’re 8, sipping a mocktail out of a fancy glass just feels grown up.
The dressing. It’s magic. Just trust me. This salad can be amended to accommodate any dietary restriction or preference without losing its goodness. Just don't skimp on the dressing.
One of the most common cooking questions I receive? How do I properly chop an onion, garlic, a tomato, or a bell pepper? How you slice and dice actually affects how your food tastes. So here's a little bell pepper chopping 101 (a trick I learned from my days at Le Cordon Bleu Paris)
I won’t describe this little dessert as “GF, DF, and no refined sugar” (even though it’s true) because this creamy mint coffee popsicle certainly doesn't taste like it. And with just two whirls of a blender, the recipe couldn’t be simpler.
They’re just on their way out of the season, so head to the grocery store and grab as many as you can (I had to have my local Whole Foods dig around in the back). Toss together a jar of pickled kumquats then slice for salads, grain bowls, seafood, or even a festive cheese platter.
Heart-shaped marshmallows or not, you’ll love this coffee. Blended with coconut oil, it becomes creamy and frothy but without any dairy. And, the coconut oil generally keeps me full for awhile.
With the Superbowl looming, I’m already thinking about party food. But not baby carrots and store bought hummus with a thousand ingredients. Something that feels homemade. That oozes love because it’s so tasty, so satisfying, and so full of real good stuff.
This is a fun snack for when you need something just a little different. And for when raw veggies just ain’t gonna cut it (hi, hello, been there).
Drumroll please….announcing YOUR top five most beloved Food La La recipes of 2017! (If you haven't made any of these recipes yet, resolve to get a little uncomfortable in the kitchen and try something new.
Most of us open Champagne just a few celebratory times a year, but my macaron classes feature bottomless bubbles so I get in some solid bottle-poppin’ practice. Here’s the trick to gently easing the cork out so it doesn’t hit a dear friend . . .
I recently found these at the grocery store and was intrigued. I tried one when I got in my car, another once my seatbelt was on, another at the first red light, another once I made it up my stairs, and about five more after they had chilled in the freezer. Verdict?