Hey Friends! I’m here with another post of daily eats! I mentioned that I’ve been getting more into raw foods again (happens every spring/summer) which is why you’ll see some more raw foods than normal added into the day.


Morning: For some reason this morning I didn’t feel like coffee so I had some green tea.

Breakfast 1: I got out the juicer (hadn’t used it since we moved to California) and made a lovely green juice. This one contained: cucumber, celery, pear, lemon and spinach. Juicing pros: what leafy greens produce the most juice? I didn’t seem to get much from the spinach…

Breakfast 2: 1/2 pear leftover from juice + almond butter

Workout: I took a 75 minute yoga class and it was perfect – really tough, but in a good way. Some of the people in my yoga classes are amazing and I kind of stare with my mouth open at the ways they can move their body. Someday?

Lunch: Was supposed to be an amazing salad, but my avocado decided it wasn’t quite ripe yet, so I was only able to use a small piece of it. This salad, though not perfect, was still delicious. A bed of herb green mix was topped with tomatoes, goat cheese and seasoned with balsamic + olive oil + salt & pepper.

On the side I had some carrots and celery + hummus and olive tapenade.

Snack 1: bowl of hail merry grawnola + coconut milk

Snack 2: scoop of impromptu ice cream while we were at the bike shop.

Dinner: teriyaki quinoa from Eat, Drink & Be Vegan + shrimp + bok choy. I’m clearly still on a quinoa kick, and this was a fun and flavorful way to have it for dinner.

 With a few bites of cookie and some good old crime drama on TV, I called it a day. My Mom is arriving today and I couldn’t be more excited to see her!


quinoa spring salad

I go through a love-hate relationship with quinoa. I’ll go through phases where I make a batch every week and eat it up for quick lunches or dinners but then I’ll go months without making it. After a pretty long quinoa dry spell, I needed something enticing to bring it back into my life. And

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health blog, nutrition blog

daily eats: 3.6.12

So I kind of got fired from one of my side jobs last week.  Oddly enough, I was actually more proud than upset. I’ve never been one to really stand up for myself and tell people exactly how I feel, but I was pushing back on most of the procedures this company wanted me to

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salmon health, salmon nutrition

add this: salmon

(source) What: Wild or Farm-Raised Salmon: wild is better because the fish eat a natural diet, instead of grains that farm-raised fish are fed. This makes the ratio of omega-3′s to omega-6′s better in wild fish. (Ideally, the ratio of omega fatty acids in our diets would be 3:1 (omega-6 to omega-3) but is typically

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salmon cakes

salmon cakes with lemon garlic aioli

Salmon Cakes are an easy yet very delicious meal, and one that I made on a regular basis when I was just starting to get into food and cooking. They don’t require any fancy ingredients, they come together quickly and, the end result is so amazing that I made them frequently when I was trying

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thai mussels

thai mussels {from market to table}

We have done a very poor job of utilizing the LA Farmers’ Markets since moving here. So last Thursday I decided that I wasn’t going to plan every single meal of next week like I normally do. I would go to the Hollywood Farmers’ Market (considered one of the best in LA) Sunday morning and

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salmon mousse

salmon mousse on rye crisps

There is something about rye bread and salmon that just works. Don’t you think? I suppose smoked salmon and cream cheese is the same way. Any way it is combined is usually a way that I’ll like. This is a recipe that I worked on for French Meadow, but it was so good I just

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