Tuesday, September 25, 2012

Blueberry Crumb Bars

I saw these the other day in Starbucks and told myself I could do way better than that bs so I decided to prove it. They’re tart and buttery and fruity and tangy and crumbly… 

I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries). But if you have blueberries on hand, do not miss a chance to make these.
These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies!
Yield: I cut these into 36 smallish rectangles
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

Thursday, September 20, 2012

Lazy Beach Sundays

I had such a nice Sunday last week, one of those days you just feel grateful for living in California. I woke up, went to the Farmer's Market and got some fresh lebne and hummus, cage free eggs and grass fed beef. One of my favorite things about the golden state is the availability of fresh produce, healthy clean food options and awareness of what goes into food and how that is metabolized in your body.

So after drinking fresh green juice we headed down to Venice Beach for a relaxing day of sun and sand. Armed with an Ipad and Maui Babe we swam in the ocean, napped on the beach and shopped on the boardwalk. With sun on your face and sand in your toes what's there to not smile about? Oh besides the 875907 degree weather?? Speaking of torturous heat, can I get an amen to how muthafuckin' brutally hot its been in LA. the last few days? sweatin' like a rapist over here. So the beach is the essential way to nail the dismount on Summer and a perfect way to wind down from the weekend..

Tuesday, September 4, 2012

Cherry Almond Smoothie Bowl

I remembered that I had some frozen cherries in the freezer, so I used those to make what has to be one of the best smoothie bowls to ever come out of my kitchen…the Cherry Almond Smoothie Bowl.

To make your own Cherry Almond Smoothie (Bowl), combine the following in your blender:
  • 1 frozen banana
  • ~1/2 cup frozen cherries
  • 1 cup unsweetened vanilla almond milk
  • Enough water to get things moving (~1/4 cup)
  • 2 tsp chia seeds
  • 1/2 tsp almond extract
  • 1 scoop vanilla protein powder (I used SunWarrior)
  • 1/4 tsp xanthan gum, optional
I topped my smoothie bowl with some Kashi Go Lean for a little added crunch. I was full for a long time and putting goodness into your body after wreaking havoc on it after a holiday weekend makes you just feel better. Detox , retox ya know? Happy Back to work Tuesday everyone!!

Monday, July 30, 2012

Live Completely

The value of life lies not in the length of days, but in the use we make of them; a man may live long yet live very little. The truth is that you can spend your life any way you want, but you can spend it only once.  People who see the big picture expand their experience because they expand their world, and as a result- they accomplish more.  Have you ever heard that expression “We’ll cross that bridge when we get there?” That phrase was undoubtedly coined by someone who had trouble seeing the big picture. The world was built by people who “crossed bridges” in their minds long before anyone else did. The only way to break new ground or move into uncharted territory is to look beyond the immediate and see the big picture. Learn from every experience. Don’t rest on your successes , learn from them but more importantly learn from your failures. Remain teachable.  Varied experiences – both positive and negative-help you see the big picture.  Sometimes you’re going to have to go against the flow of the world. Society likes to keep people in boxes. Don’t seek safety and simple answers. Give yourself permission to go a different way, to break new ground, to find new worlds to conquer. Think big picture, keep learning, and keep growing.  And when your world does get bigger, you need to celebrate.  Onwards and upwards J

Wednesday, April 4, 2012

Greek Salad Bites

For you silly vegetarians/ vegans


One-quarter English cucumber
Kosher salt and freshly ground black pepper
1/4 lb. feta cheese, cut into 16 small cubes
8 pitted Kalamata olives, halved
8 ripe grape or cherry tomatoes, halved
2 Tbs. extra-virgin olive oil

  1. Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 tsp. each salt and pepper.
  2. Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve

Key Lime Pie Pops

Easy as pie...on a stick. I made mine extra-zesty, but feel free to alter the amount of lime juice and rind to suit your taste. Once your pops have frozen solid, give them a quick dip in crumbled graham crackers to complete the pie flavor. Voila!


1 14-ounce can sweetened condensed milk
1 cup heavy whipping cream
3/4 cup fresh lime juice
5 teaspoons finely grated lime zest (from about 3-4 large limes)
Pinch of salt
3 cups coarsely crushed graham crackers
  1. In a large bowl, whisk together the sweetened condensed milk, cream, lime juice, lime zest and salt until well combined.
  2. If you're using a conventional ice-pop mold, divide the mixture among the compartments, snap on the lid and freeze until solid, about 5 hours. If you're using drinking glasses or other unconventional molds, divide the mixture evenly among the molds, freeze until the pops are beginning to set (1-1/2 to 2 hours), then insert sticks in them and freeze until solid, about 4 to 5 hours. If you're using an instant ice-pop maker, follow the manufacturer's instructions.
  3. Spread the graham-cracker pieces on a large plate, unmold the paletas and press each side into the graham crackers to coat completely. Serve immediately.
Makes 10-12 popsicles.

Antipasto Skewers

It's better on a stick- thats what she said. Also paleo- score.


Cooking spray
12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces
1/2 cup lightly packed fresh basil
1 12-ounce jar roasted red and yellow peppers, drained, rinsed and cut into 1-inch pieces
2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
1 14-ounce can artichoke hearts, drained and quartered
Store-bought or homemade balsamic reduction, for serving (optional)
  1. Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
  2. Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke, and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers. Serve on a plate with a drizzle of balsamic reduction, if desired.
Makes 24 skewers.