Tikka Masala is the most vibrant and mouth watering dish found in Indian restaurants in America. A little known fact in our society is that tikka masala originated in London. A curry typically made with a creamy tomato base with tandoori chicken, this dish requires only a handful of ingredients and is prepared in under fifteen minutes. No joke.
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It is a clear gorgeous day in Sacramento, and I am sitting at my computer listening to Frank Sinatra thinking about this Mad Good Chocolate Cake in front of me. The dense chocolate cake is filled with a decadent creamy chocolate ganache sitting in a pool of freshly puréed sweet spring strawberries.
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It finally feels like Spring in Sacramento! I have been tortured by a lack of vitamin D and endless cold. This was my first true winter since I lost the weight (and didn’t have a wedding date approaching). I just did not feel like going outside to exercise which brought on further torture: fear of gaining it all back.
Last week, the sun came out and I feel completely revved up and back in action! I dusted off my celebratory weight loss red bikini, and it is hanging on my night stand to get me motivated in time for summer. I didn’t dig too much of a hole for myself this season, but I feel completely re-committed to living healthy.
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Saturday mornings, sleeping in (past 6 a.m.) and laying in bed for a while thinking about the excitement of the day to come is probably the most special time of the week. Moments that the only energy spent is purely on the excitement of a hike, working in the garden or a day of shopping and errands, are something to cherish in our fast paced lives. And then comes the inevitable question of the day, “What’s for breakfast?”
Marcos’ favorite breakfast, hands down, is anything you can pour maple syrup on. You could give the guy hot cereal, cold cereal, Greek yogurt or fresh peanut butter- set a jug of real maple syrup on the table and he is a happy man.
My favorite breakfast meal is a creamy bowl of hot porridge.
Read MoreIt has taken me over eight months to decide to share my story a bit more in depth here on the blog. When I met Annelies from Attune Foods at the International Food Bloggers Conference in Santa Monica last year, she asked if I would share my story on their site. At the time I didn’t think twice, I agreed. It was posted on Wednesday here.
Now that it is time to share it on the blog, I feel nervous, and a bit ashamed. But I can tell you that I also feel pretty damn proud of what I have accomplished. So I am just going to get it over with.
This is a photo of me, not even at my heaviest, in 2000.
Growing up, my favorite Jewish holiday was the celebration of Passover and the freedom of Jews from slavery in Egypt at a ritual dinner called the Passover Seder. We haven’t celebrated Passover in years, so when Nancy Eisman invited 6 food bloggers to attend a “Cyber Seder” (not even knowing that I am Jewish!), I had a wave of very special memories of my Mom who would create this meal from scratch.
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Marcos and I have met so many incredible friends through this blog in only 7 months. As a brand new married couple we have embarked on this project that has turned into so much more than a website with pics and recipes. Marcos is working as a food photographer at Mayahuel, I am now on the board of the California Food Literacy Center and we have made amazing new friends like Marjorie, the blogger behind This is my dinner.
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The California Food Literacy Center is a phenomenal new organization whose objective is to educate our community about healthy food choices, the environmental impact of our food system and our local community contribution to the food we eat. The Center involves students, teachers, parents and the local agricultural community to teach these issues. They are currently working in an under-served and low income school in Oak Park, Sacramento teaching children how to read labels, and introducing them to wonderful winter vegetables such as broccoli.
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We have been hearing quite a bit of excitement around town about The Red Rabbit Kitchen and Bar in Midtown Sacramento, so we decided to go see what this hot new restaurant has to offer vegetarians. We made an appointment and headed down to interview Chef/Owner John Bays, Barman/Owner Matt Nurge, “Super Connector” Sonny Mayugba and two investors Larry Barrows and Laurie Rich. We were also given a sampling of the food and drink.
From the moment we walked in, it was apparent that the team at The Red Rabbit are clearly committed to serving vegetarian and vegan guests. Larry and Laurie were brought into the project early and began talking to the team about menu options so that the restaurant could be all inclusive. As vegetarians, they felt it was a smart business decision and they were met with zero hesitation.
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Stir fry- It seems like such a simple main dish to master. Veggies, lightly fried in a pan, with sauce. Regardless, over the years I have made many inedible stir fries that went into the trash. Soggy, limp, overly salty, disastrous flavor combinations and unsatisfying. I consulted the internet and found ridiculous and difficult recipes that included ingredients such as ketchup and sugar. For years now I have believed that there is a stir fry recipe conspiracy.
My vision of a perfect stir-fry is a piping hot dish of fresh vegetables, that are still intact both in form and true flavor, colorful and vibrant, lightly glazed in a layer of chili’s and salt.
Read MoreWelcome! Written from Sacramento, California, Eat Well, Live Free focuses on healthy vegetarian and vegan recipes influenced by the seasons, what is grown locally and family traditions.
