Keep it real. Keep it simple...

Keep it real simple with real food.

I get a lot of questions about what I eat on a daily basis. People know I'm pretty into food—good food—and love to be in the kitchen preparing and cooking it. For the non-cookers out there, just the thought of cooking seems daunting. I get it...that was me at one time. Although now I love to tackle and either create or re-create a new recipe, on a day-to-day basis I keep it pretty simple. So I thought I would share with you what's in store for my daily nourishment as I'm in between homes and traveling. I'm currently staying at a friend's house so I don't have my usual spices and tools, but even still I can create delicious and nutrient dense food pretty easily. For example, last night I had baked salmon with sauteed collard greens and onions, and baked butternut squash. I literally threw the salmon in the oven for 12 minutes with some salt, rosemary and pepper. As for the squash, I just lathered up the insides with coconut oil and let it get soft and juicy while in the oven (45 minutes @ 375F and done). The collard greens and onions only took a couple of minutes on the stove with some ghee/coconut oil and there you have it. Bon appetit!

I'm in the midst... or shall I say fog (I'm back in SF) of creating and writing so today I rocked  steamed vegetables with organic chicken sausage from Applegate—who do not use unnecessary fillers like wheat and cornstarch—raw sauerkraut (probiotic goodness!) from our friends at Farmhouse Culture and a little avocado, which I have at every meal. Steamed vegetables always get a bad rap for being boring and flavorless, but I'm here to detest that and bring them back into the spotlight for simple and delicious cooking methods. Steamed veggies are incredibly digestible and carry more nutrients than roasted or sauteed veggies due to decreased heat exposure and cooking time. All you do is bring a little water into a saucepan to a boil, add a steamer basket with chopped veggies of your choice and let the boiling do its thing. It only takes 5-10+ minutes, depending on what type of vegetables you use and how thick/thin you cut them. The key is to dress them up once they are cooked. Give them a little love. Again, we are keeping it simple. So here are some ideas to get you started:

1.Toss with melted ghee or coconut oil and add salt, pepper and dashes of turmeric-that beautifully vibrant orange spice know for its potent anti-inflammatory powers.
2. Drizzle sesame oil with a small pour of coconut aminos and top with sesame seeds for a little Asian flare.
3. A little olive oil + squeeze of lemon + salt and pepper=refreshing.
4. Melted butter. Need I say more?

Try it out. Let me know if I've converted you from the "boring steamed vegetable" camp. Report back.

Be well,



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