lately i’ve been…


1. eating korean bbq. We went out for my birthday to Ham Ji Park in Koreatown and ate pork ribs and pork neck & potato stew. Oh and because we were deficient on pork, we also had pork belly. Did I tell you I’m now obsessed?!

2. yoga-ing and spin-ing a lot! It feels great.

3. reading Tasty Food Photography, written by my blog friend Lindsay. It is wonderful and I recommend it!

4. not been watching The Hunger Games – I think I’m the only one?

5. eating dessert. A funfetti cupcake from Crumbs (along with 4 other mini cupcakes) to celebrate 29 – funfetti was amazing. Want more sugarrrrrr.

6. oogling this recipe for champagne + lemon sorbet + mint cocktail I found on pinterest.

7. been loving the life advice from you all.

What have you been doing lately??





Yesterday I celebrated my 29th birthday. I still kind of feel like I’m 23.

(23rd birthday)

I still don’t really know what I should do with my life.

But if I’ve learned anything over the years,

it’s that you should take advantage of the opportunities you have.

You should always appreciate family.

And be sure to love your friends.

Just because you may not know what to do with your life, or have the perfect career now,

doesn’t mean it isn’t coming.

Work hard, play lots and love your life.


Oh, and pick up some anti-wrinkle cream – you are already getting a late start.

(29th birthday)

Have any life advice for me? :) 

old school superfoods

Not a day goes by where we don’t hear of the latest and greatest health foods (think goji berries, chia seeds, kombucha, etc.) and it might make us look in our own cupboards and groan with the thought of another $150 trip to Whole Foods.

Today though, I’m not going to tell you about the newest superfood – I’m going to tell you about the old school superfoods. They aren’t really fancy, they aren’t really new, but they are superfoods, and you should be consuming them!

Green tea is a centuries-old superfood and for good reason! The catechins found in green tea can help to prevent cancers and heart disease,  lower LDL (bad) cholesterol and also increases your caloric burn. It is best to have at least 2 cups to receive the benefits, so sip it in the morning or afternoon!

Flaxseed might just be having a comeback, I saw tons of flax and flax products at Expo West this year. It is full of protein, fiber and omega-3 fatty acids. The flaxseed must be ground to reap the benefits so make sure you are buying it already ground or grinding it yourself. Throw it on cereal, yogurt, into smoothies or baked goods.

Eggs are loaded with nutrients, but please, eat the whole egg! The choline found in eggs helps regulates brain, nervous and cardiovascular systems and is also full of lutein and zeaxanthin which are beneficial for eye health. They are also one of the only foods that naturally contains Vitamin D. The high protein content is just an added bonus.

Garlic has been touted for years as a natural antibiotic but it also protects against certain cancers (breast, prostate and colon) and can even help lower cholesterol levels. Add roasted, sauteed and raw garlic into everything.

Blueberries contain one of the highest levels of antioxidants found in fruits or vegetables. They are also full of Vitamin C and fiber while being very low in calories – 80 calories per cup. Serve over cereal, in smoothies, on salads or by the handful.

Do you regularly eat these superfoods? How?

spaghetti cakes

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Food was the main priority at our wedding. Well, I guess you could say our priority was that our guests have a great time, and to me, that means eating and drinking well. :)

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We didn’t have a sit-down meal, but instead had stations – each station had a few different items (salad, entree, sides) with lots of passed hors d’oeuvres. One of the sides that our catering planner strongly suggested was angel hair pasta cakes. She said that they were a big crowd-pleaser and while I thought it would go over well with kids, I really didn’t think adults would be into it. I cut the order way down, but somehow she convinced me to order more and I’m so glad we did. Everyone loved them. It was actually one of the only things I ate that night and even I thought they were delicious.

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Sometimes the simplest foods are the best.

When you combine the pasta with an egg, some cream and parmesan, it bakes into portable little cups that can work as an appetizer, main meal or packed in a lunch. I served our spaghetti cakes with some roasted tomatoes (tomatoes + olive oil + s & p), but marinara or a drizzle of pesto would be delicious as well.

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Spaghetti Cakes

by Emily Dingmann

Prep Time: 10 min

Cook Time: 30 min


Ingredients (6 appetizer portions)

  • 6 oz spaghetti
  • 2 cloves garlic
  • 1 egg
  • 2 Tbsp 1/2 & 1/2
  • 1/4 cup shredded parmesan cheese
  • salt & pepper
  • marinara or roasted tomatoes for serving


Pre-heat oven to 350 degrees.

Cook pasta and garlic in boiling water until al dente, about 5-6 minutes.

Drain (but reserve a bit of the cooking water) and return to pot.

Whisk together egg and 1/2 & 1/2.

Add egg mixture and parmesan to pot, stirring to combine.

Spray muffin tin with cooking spray (only need 6 wells) and divide pasta mixture between the 6.

Bake for about 15-20 minutes, until cakes have set.

Serve with marinara sauce or roasted tomatoes and extra parmesan if desired.

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