Experts say that if you eat 80% healthy foods 80% of the time, you are in good shape. I love this philosophy because it leaves a little room for the things we feel deprived without. The recipes are given either an Angelic or Devilish status. Aim to eat Angelic recipes most of the time, and then instead of eating a chocolate cake made out of prunes or some nonsense like that, eat a piece of delicious devilish chocolate cake! It's all about moderation, right?! I've done every diet from strict detoxes to all-out eat-whatever-I-want plans, and this way is A) the most sane; b) the most satisfying; and c) the most effective. When we take all the pressure off ourselves and know that if we want to eat something indulgent once in a while, that it's OK--then we see our bodies regulate into healthy, strong versions of our former selves. Try it--you'll see! And know that I care VERY MUCH about what my food tastes like. It will not show up on this blog unless I feel that I can stand behind it 100%. All the recipes are original unless noted, so please use/pass on these recipes but give credit where credit is due. Thank you and Enjoy!!!
Hello! My name is Suzanne. I am an actress/singer/yoga instructor and home cook based out of Los Angeles, CA. I am passionate about food, health, and wellness. I have taken the Professional 1 Series at the New School of Cooking in Culver City, am a 200-hr certified yoga instructor, and have an extensive background in fitness. I hope to inspire you to care for yourself by loving every morsel of food you put in your mouth, by moving your body with intention and patience, and by loving yourself and all the million amazing things you can do.
I was SO PROUD of myself today!!! I have often made greens (kale, chard, etc.) to much groaning and frowning from my dear husband. Honestly, I can't blame him--they had always been kind of bitter and difficult to eat before. (Notice I have not until today posted a recipe for bitter greens!) Well, I am giving myself a nice pat on the back today because I made a pan of really truly delicious swiss chard today and am excited to share the recipe with you! I made this recipe alongside my Coffee-Ancho Pork Tenderloin Over Carrot Puree and it worked wonderfully. This vinaigrette recipe will make much more than you will use for the greens, so save it and put it over chicken, pork, salmon, or even a cold whole-wheat pasta. Enjoy!
2 bunches swiss chard (can use any bitter green), thick stems removed and then sliced thinly into strips 1 teaspoon canola oil beef broth (1/4 cup or less) salt pepper
1. Put pan over high heat with oil.
2. When oil is hot, add greens, a pinch of salt, and a few grinds of pepper. Toss the greens every 30 seconds or so, for about 3 minutes to get some nice color on them.
3. Turn heat to low, add broth, and cover. Leave for 10 minutes.
4. Take cover off. If broth is not fully evaporated, turn heat up to medium and cook till they are dry.
5. Serve with Roasted Garlic Vinaigrette.
Roasted Garlic Vinaigrette
1 head garlic oil (any sort) salt 2 Tablespoon red wine vinegar 3 Tablespoons canola oil
1. Preheat oven to 400 degrees.
2. Slice top off head of garlic (discard top bit), drizzle with oil (any), sprinkle with salt, and wrap in aluminum foil. Put in oven and let roast 45 minutes or until all the cloves are soft. Let sit until cool enough to handle.
3. Squeeze all of the garlic out of the cloves into a small tupperware. Mash with a fork. Add 1 Tablespoon red wine vinaigrette (gives a pink color--if you don't want that, use white wine/champagne/apple cider vinegar) and a pinch of salt. Continue mashing with fork until the garlic is no longer in chunks but is incorporated into the liquid. Add 1 Tablespoon canola oil. Cover and shake until emulsified.