Friday, January 16, 2015

Recipe Creation: Honeyed Grapefruit Brûlée

I recently got a dozen grapefruits gifted to me and have been racking my brain for creative ways to use all of this gorgeous fruit.  I came across this blog and was thrilled by the idea of caramelizing the top of the grapefruit.  This is hardly a recipe since it's so straightforward, but I wanted to make sure I cataloged it so I would remember this easy way to turn a grapefruit into a tasty little work of art.

Serves 2


  • 1 grapefruit, halved
  • honey
  • groung cinnamon

-Preheat the broiler and cut your grapefruit in half.
-Slather each grapefruit half with honey and sprinkle with ground cinnamon.
-Place under the broiler for 5-6 minutes, or until caramelized and beginning to brown.
-Enjoy for breakfast, a snack, or for a nice light dessert.

Thursday, January 15, 2015

Recipe Creation: Rainbow Chard + Goat Cheese Frittata

On Sunday morning we were grappling between going out to brunch and making something at home.  What swayed the decision was a quickly wilting bunch of rainbow chard that was sitting in my fridge and feeling neglected.  So, I decided to chop it up, sauté it with some sweet onions, add eggs and goat cheese and voila- you have yourself a gorgeous frittata.  Its uber healthy, beautiful to look at, and very tasty.  Plus, you can stay in your PJs all morning long.

Serves 4


  • 2 tbsp. olive oil
  • 8 eggs, beaten
  • 1 medium yellow onion
  • 1 bunch rainbow chard
  • 1/4 cup crumbled goat cheese
  • Salt & pepper, to taste


-Preheat the broiler.
-Heat the oil in a heavy ovenproof 10-12 inch skillet over medium-high heat.
-Stir in the onions, cover and cook for about 5 minutes.
-Add the chard and cook for another 3 minutes, or until wilted.
-Pour in the eggs and a pinch of salt and cook over medium-low until the eggs are set.
-Sprinkle with goat cheese and place under the broiler for a few minutes, or until puffed up and set.
-Season with salt and pepper and serve with a drizzle of olive oil.

Wednesday, January 7, 2015

Recipe (Re)creation: Cauliflower "Fried Rice"

This delicious dish was inspired by two variations I came across this month here and here.  I love the idea of using January to clean up your act and your diet.  This mock fried rice dish allows you to cleanse your system while eating something totally satisfying and hearty.  My favorite part of fried rice is always the little bits of fluffy egg, so that was a must and I also wanted to incorporate lots of veggies so I added rainbow carrots, zucchini, and kale.  I cannot tell you how excited I am to have discovered this winning combination.  The cauliflower is the perfect substitute for rice and makes the dish oh-so-healthy.  Your body and soul will thank you for this one.

Serves 2

  • 1 head of cauliflower, florets separated
  • 3 tsp. toasted sesame oil
  • 1 cup carrots, chopped
  • 1 cup zucchini, diced
  • 2 tsp. ginger, peeled and chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp. sliced scallions
  • 2 eggs, lightly beaten
  • 1 cup kale, shredded
  • 1-2 tbsp. tamari
  • Sea salt, to taste


-Pulse the cauliflower in a food processor until it resembles couscous.
-Meanwhile, heat the sesame oil in a large skillet over medium high heat.
-Add the carrots and cook for 3 minutes, adding a splash of water to prevent sticking.
-Add the zucchini and a pinch of salt and cook for another 2 minutes.
-Next, add the eggs and stir frequently until almost set.
-Add the garlic, ginger, scallions, kale and cauliflower and cook another 2-3 minutes.
-Remove from heat, drizzle with tamari and season with sea salt.
-Enjoy immediately.