Le Menu

Sunday – Pizza Margherita, simple green salad
Monday – Summery Grilled Shrimp, sautéed corn, green salad with Lime-Garlic Vinaigrette
Tuesday – Southwestern-spiced burgers, Guacamole Salad
Wednesday – Sweet and smoky pork paillards, creamy slaw, whole-wheat couscous
Thursday – Chicken Provençal, roasted potatoes & broccoli

Deliciously Healthy

As some of you know, for my master's thesis, I created a healthy eating magazine for parents with young kids. I developed a handful of healthy but yummy recipes that would get lots of good-for-you things into kids but still taste delish.

They were a hit with my tasters (a bunch of 13-year-olds) and I think they do a pretty good job of being healthy. But just because kids would like them doesn't mean grownups won't. I had sort of forgotten about these recipes, but now that it's so darn hot outside, lighter, healthier fare just seems appropriate. Hope you enjoy!

Sweet and Savory Chicken salad
serves 4
1 1/2 pounds boneless, skinless chicken breasts
2 cups chicken broth
1/3 cup low-fat mayonnaise
1/2 cup fat-free plain yogurt
1 tablespoons lemon juice
2 teaspoons agave nectar*
1/2 apple, diced
1/4 cup dried cranberries or raisins
1/4 cup sliced almonds
1 teaspoon salt
1/2 teaspoon pepper

1. Place chicken breast in shallow pan. Add chicken broth and enough water to cover. Bring to a boil, then lower heat and simmer 5 minutes. Turn off heat, and allow chicken to cook 10 minutes more, or until the middle is no longer pink.
2. While chicken cooks, whisk together mayonnaise, yogurt, lemon juice, and agave nectar in a large bowl.
3. Remove chicken from broth, and set aside until cool enough to handle. When cool, cut chicken into bite-size cubes, and place in bowl. Add fruits, almonds, salt, and pepper, and stir to combine. Refrigerate for 30 minutes before serving.
4. To pack for lunch, put 1 cup of the chicken salad inside a whole-wheat pita pocket or place leaves of bibb lettuce at the bottom of a resealable plastic container, and mound 1 cup of chicken salad on top.

*Agave nectar is a sweetener made from the agave plant that doesn’t cause spikes in blood sugar. You can substitute with honey.

Spice Road

I have always wanted to go to India. The colors, the smells, the tastes seem so exotic, so all-consuming. From the vibrant marigold garlands to the brilliant magenta and turquoise silks to the ever-present aroma of spices in the air, India has always been a place that intrigues me. And the food. Ah, the palak paneer, tandoori chicken, chutneys, dal, naan bread, raita...it's just all too good.

The beauty of Indian food is in its complexity. It's piquant and full-flavored and absolutely delicious. Curry powder alone usually has at least 5 or 6 different spices in it, such as cardamom, ginger, coriander, turmeric, cumin, mustard seed, fennel...bland is one thing Indian food definitely is not. But with all those spices comes a lot of intricacy in the kitchen. Indian food is not known for its ease of preparation.

I must admit I'm not a food purist. While I'd like to think that I could spend an afternoon carefully toasting and grinding my own perfect curry blend, let's keep it real. I don't have many days with afternoons blocked off just for spice blending. And during the week, when I come home in the evenings, I want something on my plate in 30 minutes. So out of my impatience in the kitchen, I've created a few shortcut meals that—I hope—give the same flavors as the original in a lot less time. Here's my take on Indian curry.


Crazy-Quick Curry
serves 2 with leftovers
Serve this with brown or white rice and a simple salad of fresh summer-sweet tomatoes and crisp cucumbers. A really good, fresh purchased curry powder does make a difference and is better that a cheap-o brand that's been sitting in your pantry for 2 years.

1 tablespoon olive or vegetable oil
1/2 medium onion, chopped
1 big pinch kosher salt
1 jalapeno, seeded and finely chopped
1 (1-inch) piece ginger, finely chopped
1 clove garlic, minced
1 tablespoon curry powder
1 tablespoon tomato paste
1 cup coconut milk (lite is fine)
1/4 cup chicken broth
2/3 pound chicken tenders, cut into bite-size pieces
1/2 cup frozen peas
kosher salt, to taste
ground black pepper, to taste

Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, for 5 minutes, or until onions are soft and golden. Add jalapeno, ginger, and garlic, and stir to combine. Cook mixture for 3 minutes, or until very fragrant.

Add curry powder and tomato paste, and stir to fully combine. Mixture will look dry. Add coconut milk and broth, and stir well. Simmer sauce until thickened slightly, about 3 minutes. Add chicken, and stir to coat in sauce. Simmer for 5 minutes, or until chicken is fully cooked. Add peas, and simmer mixture until peas are heated through and everything is combined.

Taste, and add salt and pepper. Serve over warm rice.

Te Quiero, Mexico

I fell in love in Mexico. Head over heels. It was more than a schoolgirl crush. I fell hard and fast...for a tamale. When the small lady with the big white bucket showed up at our door, I had no idea what I was in store for. And then she said the word. "Tamale?" she asked. "Oh yes!" I couldn't hide the sheer joy in my voice. I rushed in to grab my wallet. "Cuanto?" I asked. "Diez pesos." Diez? As in ten? As in one dollar? "Ummmm, quatro." I couldn't help myself. I had to try them all.

As I unwrapped my little present, the aroma of chiles and tomato wafted up. The warm corn masa was soft and pillowy. Just inside lay the most delicious carnitas I have ever tasted. I was instantly smitten. Spicy and meaty and fresh...it was just incredible. I had the next one, filled with cheese and chiles. Then another—chicken. I could have had 3 more.

She came back, my tamale lady. Every day. On the last day, I feared I'd missed her visit to our villa. She hadn't been by, so I thought she must have taken the day off. But as we walked up the beach, I spotted her. Releived, I bought my last two tamales, and thanked her profusely for making one of the best things I've ever eaten. I never found out her name, but that's OK. She'll always be the tamale lady to me.

These are a few of my favorite things...

Just a few things that are inspiring me right now…

I found Hint water more than a year ago as I was working on my master’s thesis (healthy eating for kids, and whatnot). It’s flavored but not sweetened. I mean, how has no one thought of this before? I have yet to find it at any store near me, but every time I go into Whole Foods, I leave a little comment in their suggestions box and ask them to consider carrying it. The mango-grapefruit sounds the best. Keep an eye out for it and let me know if you try it.

Heidi from 101Cookbooks.com posted this sushi bowl and now I can’t stop thinking about it.


In November I’m heading to New Orleans for the wonderful Miss Peyton’s Bachelorette extravaganza. It may be nearly 5 months away, but I think about what we’ll eat on a daily basis. One of our stops must include a meal at Cochon. Pure pig heaven.




This is not directly food related, but I have been so enchanted by my dear friend Maggie’s sweet angel of a daughter, Annie. She’s got her first tooth, which means she is well on her way to eating yummy things. And she already loves avocados—a girl after my own heart.

Matt Armendariz is a phenomenal food photographer (and stylist, I think). I am completely obsessed with his web site and his blog. It’s total eye candy. (See below.)

Meals for the Week

Sunday – Roast chicken, simple salad, tomato cous cous
Monday – Caesar salad with warm chicken and roasted tomato crostini
Tuesday – Grilled lemon chicken on garlicky croutons, sautéed spinach
Wednesday – Smoky rotini with white beans, chicken, tomatoes and spinach
Thursday – Chicken Curry, brown rice, tomato & cucumber salad

And I'm back!

I have been away for much too long, I know, but it's been more than a month since I've really focused on meals for the week! First I was gone for almost a week for work, and then Jason was gone for a week (oh--and then we got engaged!), and then we were both gone for two more weeks. And now it's taken me a week to really catch up!

But I do have a few posts to catch up on...my amazing Mexican vacation and one of the most unbelievable meals I've ever eaten at the Beard House in New York (put on by the incredible chefs of Disney World and Disneyland).

I'll do those soon, but in the meantime, I'll ease back in. Here's what we're having this week...

Sunday - Lemon Chicken & Parmesan-Tomato Crostini, broccolini
Monday - Grilled Thai Chicken, brown rice, stir-fried veggies
Tuesday - Spicy Lemon Primavera Angel Hair , salad
Wednesday - Lemon & Garlic Shrimp, quinoa, roasted broccoli & cherry tomatoes
Thursday - Creamy Asparagus Soup, Fish in a Pouch with Lemon and Dill