Friday, November 16th, 2012
Recently I shared with you about my diagnosis of congestive heart failure and the warning signs that we all need to know about! I have received so many well wishes and emails related to this topic that have warmed my “slightly weak” heart. Thank you so much!
One of the many precious friends I’ve met through the Design Bloggers Conference in LA is Mitzi Beach. As I’m writing to tell you
about Mitzi, my mind is flooded with adjectives! She is beautiful, vivacious, stylish, inspiring, talented…oh, I could go on forever, but I’ll let you see for yourself! Find her blog here.
I was honored when she used me as an example in a recent blog post about the importance of eating healthy this Thanksgiving. Get her free download, Holiday Deliciousness, a 10-page guide to creating two delicious holiday meals! Soon she’ll be inviting you into her beautiful home to virtually cook these meals in the coming weeks through her videos she calls “vlogs”.
Do you have a recipe that you have tweaked to make more healthy? I would love to share it with everyone, so please send it my way! Don’t miss Mitzi’s recipes!
XO to Mitzi!!
Monday, February 13th, 2012
I know this is weird, but I love Brussels sprouts! Isn’t this one of those veggies that most love to hate? Well, I think they not only taste good, but they’re so pretty! viagra uk
It was my love of Brussels sprouts that made me notice this healthy recipe for a quick salmon and brussels sprouts extravaganza! How can this not be delicious?
Salmon and Brussels Sprouts with Ginger-Scallion Sauce
Preheat oven to 450°F. Slice a 1 1/4 pound salmon fillet into 4-ounce pieces as shown above. Trim and halve 2-3 cups of brussels sprouts and in a bowl, toss them with 1 tablespoon of oil (olive or vegetable), salt and pepper. Place sprouts on a foil-lined cookie sheet and roast for 15 minutes, tossing half way through. Nestle salmon filets among the sprouts and roast another 10 minutes. Serve with ginger-scallion sauce.
Ginger-scallion sauce (adapted from Momofuku cookbook)
Combine the following in a small bowl: 1 large bunch scallions (green and white parts), chopped; 2 tablespoons finely minced peeled fresh ginger; 2 tablespoons neutral oil, such as canola or grapeseed; 1 teaspoon soy sauce; 1/2 teaspoon sherry vinegar; salt and pepper to taste.
Do you like brussels sprouts? What’s your favorite way to make brussels sprouts? Do you like something that the majority of people don’t like?
first image via