what we had for dinner: quinoa salad with zucchini and artichoke hearts


Okay, so I wanted to just quickly post the salad we had tonight for dinner before I forget. I had a version of this at my friend Erin’s  house this weekend. This is the same friend who used my facebook account this week to announce to everyone she is my favorite person in the whole world, and that I am in a relationship. It reminds me of this girl I met at a party once who kept receiving phone calls throughout the evening because her friend had pranked her by posting her number on Craigslist saying she was giving away free goats.

Anyway, Erin made a killer salad, which I decided I needed to repeat and show you here.

how to make an amazing salad


Alright, my friends.* Even though it’s still freezing here in Utah, the summer is coming, and I’d like to look amazing. Remember I made that video a few weeks ago and told you how I was planning to lose a couple pounds?

Yeah, um . . . it’s not going so well. I think it’s the stress. I know that the best to way to achieve my goal is by eating lots of fresh, living foods—like greens, brightly colored fruits and vegetables, and by getting plenty of protein. But a lot of the time, I’m too tired to cook that way, and after I’ve baked a dozen French macarons for the blog, I’d rather just eat the macarons.

power foods: tuna avocado butter bean salad


celebrate-every-daySo, a lot of you may have heard . . . my book came in the mail yesterday. AAAAHHHHHHHHHH!!!!!!!!!!!

Yeah, I’m a little excited.

This is my first one, and I’ve been planning and dreaming about this day for over a decade. I couldn’t have gotten it published without all of you, my readers, so thank you, thank you, thank you! for being there for me, post after post!! I love you!!!

I thought I’d post this salad today, as a sort of retraction for a part of my book. (That was quick!!) Let me explain. In my book, in the chapter called “Concert on the Green,” in a lead-in for Mukimame Succotash, I wrote that I don’t like lima beans—fair enough. They’re kind of starchy and flavorless. In fact, I think a lot of you may have my back on this.

mediterranean salsa


Have you seen the latest November issue of Martha Stewart Living yet? I’m quoted in the Kashi ad for their Original 7 Grain Sea Salt Pita Crisps. Here is what I said about them, along with a little recipe for that mediterranean salsa:

Eating healthy always tends to present a challenge for me, especially as a food blogger. When I write a post on something naughty . . . let’s say, for example, those maple bacon pecan bars, I have a tendency to opt for the naughty food over regular meals. There’s a crazy part of my brain that thinks that since I made the maple bacon pecan bars, then I am somehow entitled to every . . . last . . . one. And furthermore, why would I make a salad or throw together a quinoa dish when something is already in the fridge—right there, ready to be eaten? It’s all very dangerous.

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