Miso-Marinated Flank Steak

For three years of my life, I was a “pescetarian,” a vegetarian who also ate fish and seafood. I realized during those years that eating that way wasn’t difficult, but the foodie in me didn’t like the restrictions. I’m glad I embarked on the culinary venture, but once and a while nothing sounds better than a little red meat!

I’ve been reading recipes from Bon Appetit’s “Food Lover’s Cleanse” and saw this one for Miso-Marinated Flank Steak. The recipe was the inspiration for my steak and Gordon Ramsay’s “How to Cook a Steak in a Pan” served as my guide for a cooking technique.

It turned out perfectly! I ate my steak sliced over a spinach salad. I plan to use the leftovers tomorrow night for steak tacos!

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Mushroom-Spinach Fusilli with Salty Sunflower Seeds

Caramelized Mushroom Spirals

You don’t always need to follow a recipe to make something turn out deliciously.

In my refrigerator, I had mushrooms and spinach that needed to be used, and I just purchased a new balsamic vinegar that I was eager to try. A number of potential dishes crossed through my mind—spinach mushroom risotto balls? a healthy spinach salad with caramelized onions and mushrooms? Balsamic chicken tacos? I decided to just start saute-ing and see what happened.

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Salmon with Raspberry-Balsamic Reduction

Raspberry balsamic reduction: 

1/3 c balsamic vinegar, 1/2 c raspberries (fresh or frozen), 1 T honey, salt, pepper

Place all ingredients in small sauce pan and let reduce. Should reduce to half of what you started with.


I used a fresh sockeye salmon. Full of healthy Omega 3 fatty acids and a beautiful pinky-red color.

Let the salmon sit out for 20 minutes or so to get to room temperature, salt with sea salt.

Once pan is hot, add olive oil, swirl around to coat evenly.

Add the salmon and let it sizzle! Oil may come flying toward you. Step away from the pan! Cook skin-side down first for about 4 minutes. Then flip and cook the other side for about 4 minutes, too. You may need more or less time depending on the thickness of the fish.

For dinner, I served my salmon on a bed of organic butter lettuce. I drizzled the raspberry-balsamic reduction, added some slivered almonds and a little olive oil on top.  A glass of either creamy chardonnay or a light pinot noir is perfect.


Tart Cranberry Thanksgiving Side

I followed Joy The Baker’s recipe for Orange Zest Cranberry Sauce. It uses fresh zest and juice from a fragrant orange, and rich vanilla bean. Canned cranberry sauce just isn’t necessary. This is so easy to make, and so satisfying!

The second best part to eating this cranberry sauce on Thanksgiving night is figuring out how to create some other cranberry concoction. I’m currently debating between cranberry scones or cranberry jelly print shortbread cookies. I’ll let you know what I decide. What do you do with your leftovers?

Giving Thanks

Thanksgiving has come and gone but I continue to be thankful, and extremely grateful that hosting my first Thanksgiving went off without a hitch… almost! I love the smells and flavors of this holiday, but it’s really about the people. I think the most important part is the table, and being able to fill it with people you care about.

I used recipes from The New York Times, Joy The Baker, and Epicurious. These are some of my go-to sites for recipe reading and inspiration. I like to have a blend of light and healthy, and buttery and indulgent at my table. There must always be room for dessert!

Healthy Shrimp Tacos

I like for everything I eat to be beautiful. Even if I am starving and just want to dig in immediately, snacking on choco pita chips (my new obsession), I wait. I drink a glass of water and pour my wine, then start cooking.

Tonight, I really wanted Mexican food but decided to make my own twist. I came up with these healthy shrimp tacos! They were de-lish.

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