Monday, May 28, 2012

Celebrate Memorial Day with Healthy Grilling Recipes!

Grilled Pork Chops with Peach Salsa

Happy Memorial Day!

The temperature is rising. Summer is almost here. It's a long weekend. So why not fire up the grill?

Not only is grilling a fast and easy way to prepare food, but it's also a great tool for creating healthy, mouth-watering meals. Here's a round-up of some of my favorite healthy grilling recipes, perfect for Memorial Day or any summer weekend. So fire up the grill and get cooking!

Healthy Grilling Recipes:

Grilled Figs with Honey & Thyme

Monday, May 21, 2012

Snap Pea Mushroom Quinoa Risotto

Quinoa risotto.

You read that right. It actually tastes quite splendid.

I studded this with snap peas and baby shiitake mushrooms. They provide great flavor and texture—pops of sweetness and umami. But feel free to play around with different combinations. Though this is a vegan dish, the quinoa provides plenty of protein to make it a complete meal.

I'm also still in love with this organic tri-color quinoa blend from Trader Joe's.

How can you resist?

Snap Pea Mushroom Quinoa Risotto

Serves 2 people
Cooking time: about twenty minutes
Vegan; gluten-free


1 cup quinoa
2 cups low sodium vegetable stock
2 tablespoons extra virgin olive oil
2 cups snap peas
1 cup shiitake mushrooms, chopped
1 shallot, peeled and chopped
1/2 cup dry white wine
extra stock for consistency
salt and freshly ground pepper


1. Rinse the quinoa. Add the vegetable stock and the quinoa to a pot. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes (or per package instructions). Remove from heat.

2. Heat the olive oil over medium heat. Add the shallots and reduce heat to medium. Saute for a few minutes, until softening. Add the snap peas and the mushrooms. Cook for about five minutes, or until the snap peas are tender.

3. Add the white wine to the vegetables. Bring to a simmer and reduce in half. Add the quinoa and stir to combine. More chicken stock may be added to the pan to adjust the consistency. Season to taste with salt and freshly ground pepper. Enjoy!

Monday, May 14, 2012

Meatless Monday Features My Recipe: Slow Cooker Corn Chili

Don't you love Meatless Monday?

It's a favorite in our household (I'm back in LA folks!). And adjusting and getting caught up and all that jazz. The weather could not be more beautiful—sunny, clear, and mid-70's to low-80's.

My visit to the East Coast was a success. I finished the draft of my new book and am now editing away. In fact, I'm meeting one of my readers today for lunch in Silverlake at a vegan eatery called Sage. Getting feedback can be tough, but very necessary.

This morning, I woke up to see that Meatless Monday is featuring my recipe for Slow Cooker Corn Chili. I love this recipe because it's easy to throw together (it calls for frozen corn, but if you have fresh you can use it), packed with great spices like cinnamon and cacao, and it's super healthy.

If you're feeling ambitious, you can serve this chili with Domestic Divas Honey Cornbread.

Click here to check out my recipe for Slow Cooker Corn Chili on Meatless Monday!

Monday, May 7, 2012

Pomegranate Tarragon Chicken Salad Sandwiches

Only four days left.

Until I disembark for Los Angeles.

Virginia has been a whirlwind of a trip. Cliche I know, but it did go by too quickly. It was productive (I finished the draft of my new book—now I'm in editing land). The weather finally cooperated. I enjoyed seeing my parents and spending time with them, but I'm looking forward to returning west.

I love the west coast, and I love Los Angeles.

P.S. Check out my friend Jennifer Handford's novel DAUGHTERS FOR A TIME now available on Amazon (and if you're a Prime member, you can borrow it for FREE!).

I know why you came.

Here's a great way to use leftover chicken—Pomegranate Tarragon Chicken Salad Sandwiches. I made these for lunch the other week, and they were delicious. In addition to pomegranates, I added sunflower seeds and tarragon.

Simple, healthy, lots of textures and flavors.

How can you resist?

Pomegranate Tarragon Chicken Salad Sandwiches

Serves 4 people
Prep time: 10 minutes


2 cups shredded, cooked chicken
2 tablespoons mayonaise
1/2 cup pomegranate seeds
2 tablespoons sunflower seeds
2 tablespoons fresh tarragon, chopped
1 teaspoon dijon mustard
1 shallot, peeled and chopped
1 large celery rib, chopped
juice of 1 lemon
salt and freshly ground pepper
4 pieces of whole grain toast
2 cups mixed greens (for serving)


1. In a mixing bowl, combine the chicken, mayonaise, mustard, pomegranate seeds, tarragon, shallot, lemon juice, and celery. Mix well.

2. Season the mixture to taste with salt and freshly ground pepper.

3. Place some of the mixed greens on each piece of toast. Top with a generous portion of chicken salad. Serve the sandwiches open faced. Enjoy!


The bread may be omitted and the chicken salad served over the mixed greens for a lighter lunch.