{Nourish} Tomato and Peach Caprese Salad
This time of year, a juicy, sweet tomato with a pinch of sea salt and a drizzle of olive oil tastes like pure bliss. Add stone fruits like peaches, apricots, plums and nectarines into the mix and I am in heaven. This salad is exactly that and don’t be intimidated by the presentation. It’s no more than a few slices of each, arranged on a plate with some fresh mozzarella and really simple seasonings. Continue reading “{Nourish} Tomato and Peach Caprese Salad”
Every week I refill a mason jar with extra virgin olive oil, lemon juice, herbs and spices, and then give it a shake. It takes no time at all and the taste, it’s magic. Even better, my salad dressing making routine has saved me from the frequent temper tantrums I used to have in front of the salad dressing aisle at the grocery store. Why? The vast majority of the dressings available at the store are crap and this includes the refrigerated varieties and the innocent-sounding, organic vinaigrette. CRAP. 
I love my oven. You know this by now. Most of our weeknight meals consist of roasted chicken or fish and a vegetable of some sort. That veggie, it tends to be roasted as it’s fairly hands-free and I only do easy during the week. Now, to make my kitchen madness approachable and easy for all of you, I created this cheat sheet. How to roast vegetables. It’s as easy as 1, 2, 3. 
Eat more vegetables. This may be my favorite nutrition tip and it’s a positive wellness intention I focus on daily. I’m always encouraging myself to eat more vegetables. If you consider the risk to benefit ratio of this recommendation, it speaks for itself. Risk: minimal. Benefits: abundant. Plus, I love an intention that encourages me to have more versus less, especially when it comes to food. Enough of the deprivation people. Let’s be grateful for the food on our plate. That being said, for most of us omnivores, the idea of planning a meal around carrots sounds, well, lackluster at best. Fortunately, the concept of creating a vegetable-centric plate can and often does include meat, fish and poultry. The key is mindfully rearranging your plate so that the veggies are the star and the animal proteins play a more supporting role. Eat more vegetables. One of my 
Okay, I am obsessed with this Arugula Salad with Roasted Delicata, Pistachios, Grapes and Pomegranates. It is my go-to salad for entertaining and isn’t it beautiful? It’s a hearty, filling salad that is piled high with in-season goodies like Roasted Delicata Squash, Pistachios, Grapes and Pomegranate and while it looks all fancy and complicated I revel is the fact that it’s actual quite simple to create – but you knew it would be because I don’t do complicated. Are you ready to be the hero of the holiday table? Make this Arugula Salad with Roasted Delicata, Pistachios, Grapes and Pomegranates your friends and family will thank you. 