No matter how healthy I eat, what vitamins I take, the latest “health” food I eat: (chia seed-flaxseed-acia berry-Wheatgrass shots-what have you), I always get sick come every winter. This year I got the flu and because of that I lost my voice and had a temp. that didn’t go down for 11 DAYS! Of course I resorted back to what my mother used to force me to take whenever I was sick as a kid to try and regain my health: Continue reading
image from bleubird.com
I’m sick today. Of course. In 100 degree weather, I have a temperature of 100. Lovely. So Dan called up his mom for me and requested some Jewish Penicillin, aka: Chicken Soup. Why is chicken soup usually called that? And why do people eat chicken soup when they’re sick? Well here is a brief reason why: Continue reading
I did it Sandra Lee style today and made my pizza from scratch…partially:) Sandra: “Sometimes you don’t always have the time” a good point she makes on her cooking show, “but you can still try to make your meals healthy the best you can by doing it semi-homemade”. Now, half the stuff she makes is not healthy by any means, but she does make a good point in general that even if you don’t have the time, integrating fresh ingredients goes a long way in terms of it being a lot easier on your wallet, and how much healthier it is rather than relying on frozen or fast food all the time. Some people might find her a little annoying, but there’s nothing but good intentions behind all that overly color-coordinated-decorated kitchen and table themes that changes for every show! Plus, she makes some FANTASTIC cocktails you have to admit! That lady knows how to have a good time…and dress according to the color of her plates and bowls:) Continue reading
I’m going over my friend’s house for dinner tonight, she’s making Moroccan Chicken. So I thought I would make us a dessert that’s of completely different origin: a traditional French baked dessert, Clafoutis. Talk about the other end of the spectrum! Clafoutis is a dessert baked in a buttered dish with dark cherries and a thick batter poured over it. But you can also use prunes, blackberries, plumes, or apples. I’m using strawberries since they are in season right now. Continue reading