I’m really looking forward to a bit more eating at home this week…excited for some yummy home-cooked food! First, I’m pulling one of my all-time favorite soups that I made a while back out of the freezer, Roasted Butternut Squash and Pear Soup with Stilton. Yum!

Then I’m making a new recipe from last month’s Bon Appétit magazine, Chickpeas with Chard and Poached Eggs.  You all know how I love eggs in my dinner!  This recipe, however, calls for quite a few unique ingredients and while I typically don’t change things up the first time I make a new recipe I most likely will this time just to keep things a bit more simple and cost effective.  So I’ll likely use canned chickpeas, make my own baharat spice mix, use golden raisins instead of barberries, and use Greek yogurt for the Labneh.  Hopefully these changes don’t totally butcher what sounds like a delicious meal…but I think it should all work out!

For Valentine’s Day I’m having a girl’s night in where we’re going to cook a yummy meal together, including chocolate covered strawberries (of course!), watch some movies and celebrate our love of girlfriends and great friendships instead of worrying about those silly boys on this special day.  I haven’t quite decided on the rest of the menu yet, but plan to post it a bit later this week, so stay tuned!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking…

Another busy week ahead, but this one with a few work dinners and events.  So I’m stretching my leftovers from last week into this week as well and then making one of my favorite dishes from the detox I did in January of 2013…French Lentil Salad. Healthy and delicious!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking…

This week is a busy social week but I am managing to squeeze in one home cooked meal…and it’s one of my favorites! I have a slight obsession with chickpeas and this week’s dish with a subtle, spicy heat from the curry powder is just perfect. Not too many ingredients and pretty quick and easy to pull together.  Enjoy!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking…

I’m back from my yoga and meditation retreat and have decided to stick with a mostly vegetarian diet this week to ease back in and keep all of that goodness going. Last week got unexpectedly hectic so I never ended up eating my frozen Garlicky Red Lentil Soup so I’ll be eating that this week. I’ll also be cooking up some Citrus Pepper Cod from Omaha Steaks and turning them into fish tacos.  You know me and my tacos! For the salsa I’m just mixing together some segmented grapefruit and chopped avocado with minced scallions, cilantro, a bit of lime juice and salt and pepper to taste.

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking…

It’s the first week of 2015 and I’m starting it off right with some healthy, delicious favorites and then ending the week by heading up towards Mendocino for a 3 day yoga retreat! So to start getting used to normal eating again I’m making a roast chicken to eat throughout the week alongside my lucky New Years Day black bean salad.  Yes, I know that a roast chicken is slathered in butter, but baby steps here!  Plus, I’m a big believer in all things in moderation so a little crispy, delicious chicken skin won’t kill anyone. Then I’m making one of my favorite hearty winter soups…Garlicky Red Lentil.  Super easy to make and soul satisfying. Enjoy your first week of 2015…here’s to a year filled with a good mix of healthy and indulgent deliciousness!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking…