I’m the person who runs at the gym while watching the Food Network, and during my down time at work (when not testing lipstick swatches), I’m reading articles on food. I came across one about how to sear scallops the right way, and I became enticed by the idea of trying it myself.
My seared scallops!
I realized it’s not difficult at all when prepped the right way. A few things I learned:
1) Make sure to buy DRY scallops as opposed to wet ones. The quality is better and it’s easier to cook. Wet scallops are treated with sodium tripolyphosphate (STP), I learned which makes it difficult to sear because it absorbs so much moisture. A lot of grocery stores serve them this way. DRY scallops are a little more expensive, but more fresh and have a better flavor. Dry ones are more fleshy and translucent compared to wet ones, which look opaque, pale, or white.
Last year, I went to an event that revolved around the health benefits of kiwis. Literally just this one fruit, but based on what I learned, I started incorporating into a lot more of my meals. Recently, I got to speak with registered dietitian Rebecca Scritchfield who’s a reservoir of knowledge about the fruit, and an expert on connection between health and happiness (she’s the co-founder of Dietitians for Body Confidence and is currently writing her first book on the health and happiness). She teamed up with Zespri SunGold recently so I got the chance to interview her on the health benefits, and some easy meal ideas using kiwis. Check out the video or some of key points below for the run down:
– We’re used to green kiwifruit in America, but the Zespri SunGold kiwifruit (which has a bright yellow color and tropical taste), and has more vitamin C than an orange and as much potassium as a medium banana. It also has actinidin that aids in digestion. It also has as much fiber as a bowl of oatmeal.
– When grocery shopping, a ripe kiwi will give to slight pressure. It will last about two weeks in the fridge.
– If you’re pressed for time in the morning, you can cut the kiwi in half and eat it on-the-go with a spoon.
Instagram can be dangerous. I’m trying to veer on the healthy side with the recipes I post (what? Have I not posted enough quinoa and avocados?). But in some rabbit hole scrolling that I was doing one day, I came across Oreo stuffed Funfetti cookies (you can imagine what my search history looks like. Spoiler: Food. Lots of food).
Oreo stuffed cake batter/funfetti cookies
Anyway, this pretty much convinced me it’s what I needed to fill a gaping hole in my life, so I began looking up recipes. I found a couple you can make from scratch, but when I came across a much easier shortcut, I figured I’d try that first. Why complicate life more? I got two mixes thinking I’d need an extra one to leave room for trial and error, but this recipe proved to be super easy to do:
Consider this recipe my greatest testament to my love for almonds. Really, this smoothie was inevitable. I cut down a lot on my caffeine but on the days I need a boost, I’ve been making this dairy-free smoothie which is full of protein and potassium. I call it “triple almond” because I basically OD on it — I use almond butter, almond milk, and actual almonds in it.
Triple almond coffee smoothie
I also started adding raw maca powder to this. Maca is a potent, ancient Peruvian superfood with plant protein and fiber that naturally energizes you without the caffeine crash. Technically, you can totally make this without the coffee for that reason but I like its flavor personally. If you have decaf go for it–you’ll still get the energy boost. Maca’s actually a pretty intriguing ingredient, according to the website it says “the maca root was prized throughout the Incan empire for its adaptogenic-like qualities that enable it to nourish and balance the body’s delicate endocrine system, and to help cope with stress…it can aid in reproductive function, helping to balance hormones and increase fertility.” Dang. I originally bought this powder for the Jennifer Aniston smoothie I tried recently, but since I spent $23 on a packet of this I decided I might as well throw it in more of my meals.
Anyway, this smoothie like most is pretty easy to make and tastes amazing. Let me know if you try it and what you think!:
Triple Almond Coffee Breakfast Smoothie
– 1/2 cup iced brewed coffee (You can use any, but I’ve been using it with a Blue Bottle Costa Rican grind that I prepare in my Chemex pour over, then I throw it in a mug of ice to let it cool for a few minutes before I pour the ice and coffee together in the blender)
– 1 frozen banana (I always put a couple bananas in the freezer for my smoothies the next day but you can use a non-frozen one too since the ice will chill the smoothie anyway)
– 1/2 cup almond milk, unsweetened (I use Blue Diamond’s Almond Milk)
– 10-15 raw almonds
– 2 tbs of raw almond butter
– 1 tsp of maca powder
PS I added whipped cream and sliced almonds for the picture–quadruple almond smoothie?– but normally I’d just take this plain. It’s nice to add those little touches if you have guests though!
This was a fun experiment for me because I came across a really awesome hair mask using Moroccan argan oil, olive oil and half an avocado, but I was also able to salvage the remaining part of the avocado to make myself a healthy dessert after (if that’s not embodying the spirit of Beauty & the Feast, then I don’t know what does). But first, the hair mask! This is an easy recipe that makes hair super shiny, and smooth. Tried and true.
Directions: Mix ingredients together thoroughly (make sure there are no clumps of avocado or it will be hard to smooth through hair). Heat in the microwave for ten seconds. Let it cool, then apply to clean, wet hair (make sure to massage it in your scalp!) and let it sit for 30 minutes. Then wash out.
Sooooo I guess some people noticed how obsessed I am with anything truffle-related (has it been that obvious? ), so I was inevitably tagged me to an Instagram post that displayed a delicious combo of soft boiled eggs and thyme. I’ve been craving it since so I made my own version of it, very slightly altered, but man, you have to try it if you feel the same feels about truffle as I do.
Truffle eggs and thyme
Toast a wheat toast, and top with low fat cottage cheese. Add sliced hard boiled eggs, and season with sea salt, crushed red pepper, fresh thyme, and drizzle a little truffle oil over it. On that note, my friend Shazeen introduced me to The Truffleist‘s truffle oil.
What’s left of The Truffleist Oil in my kitchen
It smells like HEAVEN and is so incredibly delicious. You should check him out and try his stuff — you won’t be disappointed!
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