“The usual proportion of vinegar to oil is one to three, but you should establish your own relationship.”
Julia Child, Mastering the Art of French Cooking
A well-crafted dressing or vinaigrette is a thing of profound beauty. Delicate, yet prominent, understated while still making a statement. To me, the finesse found in the subtleties of a good dressing says a lot about someone’s skills in the kitchen and on that same note, it is one of THE most simple tasks to master. Ready in under 5 minutes, homemade dressings and vinaigrettes are one of the best ways to start the process of ditching store-bought, processed foods – making it a very budget and health conscious option.
Since they only really require three main ingredients, base (oil), acid and seasonings, you can pretty much make any flavor profile you can think of, with any combination of ingredients available in your kitchen. From here, knowing this simple formula and the any options, you can get creative, adjust to your preferences and you can come up with an unlimited supply of varying staple dressings.
[click to continue…]
5 Steps to Design a Healthy Work Day
Many of you know this but some probably don’t, but my amazing hubby Mark, has a very successful daily podcast show called Adventures in Design. Adventures in Design is a fun and unique look into the lives of many creatives from varying walks of life. Rather than the standard Q&A-style interview, with boring regurgitated bios and stock answers, Mark uses his incredible skill set and love for gabbing to dig deep into what makes people unique and he offers them the platform to share their authentic stories with inspiring nuggets of success and failures that have worked for them along the way.
I am so honored to be back again as a guest on the AID podcast, where I am sharing 5 super simple steps to a successful, healthy and vibrant workday! We chat about nutrition, eating mindfully and simple things you to do to fuel your body for maximum success! Mark even surprises me with some ridiculous on-the-spot nutritional quizzes, keeping me on my toes, as always.
The first hour of the show is free on Soundcloud (use the player above) and on iTunes and the second hour, where we talk more about the evolution of my brand, my conscious, but challenging choice to put things on pause to educate myself further, plus I even share some social media tips and more – this is for paid Circle of Trust members. Sign up at www.aidpodcast.com
Note: there’s a little mild swearing, not too much, but it’s how we talk ;), soooo you have been warned!
If you have read Tasty Yummies for some time, you guys have definitely heard me speak of my love of balance. For me the concept of individualized moderation is important, to not feeling trapped by my dietary restrictions (whatever they may be at the current moment), but also to being able to live my life normally, despite my autoimmune conditions and said restrictions. But, the word “moderation” can be a loaded one and I am very keenly aware that for some this word it can be very much overused, it can be a scape goat and an excuse to over indulge. Moderation can be the place where we dwell without self-judgement, 100% yes, without feeling trapped by rules and to just live and enjoy life. But, if the need for restrictions in our diet comes out of necessity (whatever the reason) than this concept of “moderation” just might actually be a detriment to our health, even in all it’s innocent and fleeting goodness. It might be the overlooked moments in your week that are causing that still lingering distress, as much as you don’t want to admit it. Why work so hard 80% of the time to, in the other 20% undo all of your hard work, only to have to work that much harder the other 80% to undo that damage? There has to be a better balance. To enjoying life without doing harm. To me that balance is honoring your individuality and not just following others’ paths.
[click to continue…]
Summer is definitely all about the fuss-free eating, but to me, it’s also all about enjoying the abundance. With so much beautiful produce in season, there is no shortage of foods to be inspired by and get creative with.
To me, zucchini gets all the love during the summer and admittedly, I likely eat a farm’s worth myself every year. But lest we forget about the yellow summer squash, the beautiful golden sibling to the zucchini. While the flavor is very similar, the only real major difference is their skin color, so I find the yellow squash to be as equally versatile as the zucchini and it too is a mainstay in my summer kitchen.
[click to continue…]