Peanut Butter Banana Chunk Breakfast Burrito

To me, breakfast is the most challenging meal of the day. I want something filling, fast, nutritious, and delicious which is a difficult combo to come by. Well if you like peanut butter as much as me, this Peanut Butter Banana Chunk Breakfast Burrito is breakfast heaven on a plate! Start with a toasted whole wheat tortilla, layered with all natural peanut butter, thin slices of banana, salted peanuts, and…
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Sautéed Brussels Sprouts

I remember having brussel sprouts in my elementary school cafeteria. I was seriously scarred! Gray and mushy, these nasty little things have a terrible reputation (for a good reason). But brussel sprouts are only gross when there’s the wrong cook in the kitchen! Caramelize these babies in some extra virgin olive oil for bright green brussels with lovely golden brown char marks. Slightly crunch on the inside, tender on the…
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New England Fish Chowder

It’s been one of those days where I can’t seem to warm up! And what is the best remedy for getting warm on a chilly day? Soup! I love Maine. Whenever my family would visit Maine, I would beg for chowder. Or as Mainards say, “chowdah!” Chowder is the epitome of New England. Although the classic version of chowder is clam chowder, I equally love Fish Chowder. It’s an especially…
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Apple Cider Margarita

Fall is here! The weather is finally getting cooler, and now I have an incredible itch to eat and drink everything-fall! Native apples and apple cider are now staples in my fridge. In the spirit of my apple cider guzzling, I created a festive Apple Cider Margarita. The sweetness of the apple cider, offset by a squeeze of fresh lime and triple sec create a refreshing combo for a fall…
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Roast Chicken and Toasted Bread Salad

I’m still reminiscing about the amazing culinary experience I had in San Francisco when I visited. What’s an amazing restaurant in San Francisco? Zuni Café, a James Beard Foundation Winner for “Outstanding Restaurant.” Zuni Café is known for its roast chicken, and indeed, it is oh-so outstanding. When I went to Zuni Café, my sister and I shared a salad with roast chicken and hunks of Tuscan bread. It was…
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Lieu Dit (Muscadet: White)

Yes, this bottle says “Melon” on its front. No, no this wine is not made from melons (although that would be interesting..?). Muscadet is an incredibly crisp, dry, light-bodied white wine made from the “melon grape,” typically produced in the Loire Valley of France. I’d only ever seen Muscadet from France and occasionally from Oregon, but I saw this California Muscadet Lieu Dit and had to give it a try.…
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Lobster Pasta with Leeks, Peas, and Chive Brown Butter

Confession: I used to hate lobster! But then my family began a tradition of going to Maine every summer for vacation, and that’s when my love affair with lobster began. Now lobster is one of my favorite foods, partially for its nostalgic effect but mostly because of its incredibly unique sweet sea taste. How could I have ever hated it?! So I decided to combine “lobstah” with beautifully al dente…
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Simple Acai Bowl with Granola & Nut Butter

Acai Bowls are oh-so-Cali. The first time I had an Acai Bowl was in California next to a surf shop near Santa Monica pier. Quite stereotypical! I’d seen these trendy bowls all over Instagram: a light purple, creamy smoothie base topped with chunks of fresh fruit and rows of other toppings for crunch and textural appeal. Past admiring its beauty, my spoon couldn’t stop digging in. My recipe is inspired…
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Olive Oil Baked Fries (Two Ways)

The crispy, the crunchy, the salty. There are a few foods that, if I could never have again, I would cry rivers and oceans. One food that would cause massive floods would be fries. I really try to pass up the fries at restaurants unless I’m having an incredibly strong craving. This got me thinking: what if I could make a healthier french fry that I could eat without all…
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E. Guigal Côtes du Rhône Rouge (Red Blend)

This wine is awesome, especially for the price. Côtes du Rhône is a red blend from the Rhône region of France. What’s especially unique about E. Guigal is their unique approach to the grape selection process that goes into each vintage. Over the past three decades, E. Guigal has chosen Syrah as their primary grape for the blend, whereas most Côtes du Rhône producers choose Grenache, a cheaper grape to…
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