This week was an incredibly busy week. After experiencing mental and physical fatigue, I needed to take a step back. Usually in my world, taking a step back means spending a therapeutic amount of time cooking in the kitchen. I’ve never thought of cooking as a chore but more of an enjoyment. I love getting creative with local fresh produce and whipping up something that is healthy, colorful and most importantly, delicious.
Tonight’s dinner – gluten free ground turkey breast burgers, homemade sweet potato fries and a spring mix salad.
Rudi's gluten free burger buns are delicious!I love sweet potatoes with a dash of sea salt!
Easter was a wonderful day; the weather sunny and warm, and we were in the company of good friends and delicious food (all gluten free). My friend Danielle (who recently went through an extensive culinary program), cooked a Moroccan lamb dish over saffron quinoa. For desert, she baked a polenta, almond, lemon cake with lemon carmel icing. I contributed with a couple bottles of red wine and an organic spring mix salad with radishes, tomatoes, red onion, strawberries and balasmic dressing. Mielle and Chris made stuffed pears with goat cheese and candied walnuts. What a feast!
Danielle has a beautiful backyard that is prefect for a photo shoot. Lucky for me, Jason brought his camera along. I am obsessed with mixing patterns and especially stripes with florals. That is one of my favorite combinations and it happens to be one of the trends for this spring and summer.
Stripes, florals and solids, it's all there
My floral, draped, silk skirt is from Orion London and the striped top is from Tart. Since it wasn’t quite warm enough to go without stockings, I opted for a solid pair of black tights and my Jeffrey Campbell wedged booties. For an extra layer, I added a solid black knit blazer from 7forallmandkind. I didn’t want to look like a hot mess with too many patterns and colors so I purposely stuck with all black solids.
This week’s recipe is Italian chicken sausage cooked in a red bell pepper sauce with chopped broccoli, sliced bell peppers and brown rice, served with a side herb salad. Another healthy, tasty meal under 30 minutes.
This week’s recipe is chicken breast cooked in a sauce with madras lentil over brown rice, garlic tandoori naan & herb salad. It’s guaranteed to get your taste buds rolling and your stomach full. And the best part is it only takes 30 minutes to make. Continue reading Quick and healthy recipe of the week→
