I promise to not talk about my cleanse, like, after this week but right now plz humor me. Earlier this week when my cleanse ended, I didn’t exactly want to go back to eating a plate full of nachos and slices of pie. I mean, I did, but at the same time I didn’t.
I was no longer craving sugar, I didn’t want to go back. Instead, I was craving something healthy; surprisingly that was buckwheat pancakes. WHAT?!
Yes, it’s true. I haven’t really made pancakes in a very long time. But I was in the mood and since I was feeling lazy to cook, I went to a new sorta nearby restaurant that opened a while back. I ordered the buckwheat pancakes and thought they were aight but not fantastic. They were sort of super damp on the inside and not fluffy in the slightest.
I’ve been writing this blog for SO long that I feel like some of my all-time favorite recipes are sort of in the dark depths of the archives…with terrible, terrible photos. From time to time during this year I’m going to be re-shooting these recipes, giving them a bit of a re-do.
The first one up is the childhood soup that was a staple in my house: Aguadito. I feel like every type of cuisine around the world has its own version of chicken soup. They’re all meant to heal, warm and nourish you when you have the sniffles, are hungover, feel under the weather or when you’re just really fucking cold.
Today is the very last day of my cleanse and it has not been a walk in the park. On Saturday I felt like I was dying. There were body aches and headaches and my entire sinus situation was all messed up. I sneezed I’m not kidding you like twenty times that day. I was in bed all day watching Million Dollar American Princesses (I love shit like that).
But then, it all went away. They say it’s all the toxins working their way out of you. I feel great today, not sick, not sneezing, but still dreaming about nachos. I don’t think that’ll ever go away.
Instead I have this, which ain’t so bad. I love the dressing. I could put it on everything. Then again, I love, love tahini. It’s just like the most magical thing ever.
These soba noodles are all buckwheat but my favorite noodles are the ones that have a bit of whole wheat in them. They taste a million times better. If you’re trying to be uber healthy, then maybe you’ll want to go with the buckwheat ones—your choice!
This week has been weird and foggy…and rainy! I feel like I’ve been yawning the entire time and haven’t had that gusto that everyone seems to be having except me. GOALS! RESOLUTIONS! BE THE BEST YOU! I’ve been more like:
1. Maybe Steve Avery really did to it?
2. Leonardo DiCaprio is gonna win an Oscar and he grunted the entire time. (A must see!)
3. I really want pizza.
4. I really want a milkshake.
5. I bet there’s someone on Pinterest that has made a pizza milkshake. Barf.
A monsoon has arrived in Los Angeles. Not sure if you’ve heard. I’m sure you know because every Angeleno is posting photos on Instagram as if they’ve never seen rain before. I understand, it is pretty mesmerizing and soothing and peaceful.
This week I’ve vowed to stay on this cleanse and I’m doing pretty great so far. Granted it’s only been like a day. But still! The best part about this cleanse is that I can eat because I have to chew! I don’t know if that makes sense at all but the hardest part about those psychotic juice cleanses is that you never eat. At least with this one I can have food.
This recipe is tweaked from Goop and it tastes exactly like the ginger carrot dressing at Benihana. If you went as a kid, you’ll remember it well.
Every single birthday party for at least 3 years took place at Benihana.
Back to reality, back to alarm clocks and emails and to-do lists and hashtag goals. Can we just all go back to bed? The goals thing is giving me a headache.
This break was maybe my favorite. I slept a lot, thought a lot, wrote down dreams and hopes, hung out with Amelia and Josh and my mama and friends.
And though the vacation flew by and I wish I could do it again, I’m super excited about 2016. I love fresh starts. I love clean and bright things and this new year feels hopeful. I’m kicking this whole “let’s eat healthy” phase we’re all going through with a healthy-ish recipe.
I’m not all that great with healthy (although I’m starting this thingy tomorrow, plz keep me in your thoughts) so it’s not outright healthy just healthy-ish.
Ribolitta is a Tuscan soup often thickened with bread. Some people put bacon or sausage or meat in it, but I prefer a veggie version.
I like lucinato kale and sweet carrots. I like this with more broth than what’s typical because I love slurping soup. And I love the lemon juice. I think it’s essential, though totally untraditional. And I love, love a lot of crushed red pepper. The soup is flavorful and deep yet very light.
Have you been enjoying your break?! I’ve been trying to use my phone less, check Instagram less, be more present. It’s been quiet on the internet or maybe I just have been checking it so it’s been seeming like that.
I’m going to mostly go away until Monday but I wanted to pop back in to share with you this lil’ punch recipe. Hopefully it comes in handy on Thursday when you’re making out with the one you like the most.
Gonna be very honest right now, I generally don’t like quiche. But my mind was totally changed when I was in Chicago this past spring and had a slice at Cellar Door Provisions.
It wasn’t sponge-y and gross; it was silky smooth, like a custard, with a crispy crust—so good!
I googled near and far for their recipe and never found one but I did find that Thomas Keller pretty much mastered the silky smooth quiche a long time ago and I’m pretty sure people just use his base recipe. The ratio that I found most frequently was 1:1 cream to milk with about 4 times as many eggs.
I wanted to make something that could be served on Christmas morning but that required no work. This is something you can make entirely the day before and then slice up. I think it’s a-ok to keep at room temperature overnight but if that freaks you out then feel free to put it in the fridge.
I chose to go the vegetarian route with just herbs (Italian parsley and dill), Gruyere cheese and a bit of bite from a shallot that’s blended with the milk in a blender.
The crust I made the night before I rolled it out but it isn’t necessarily and dare I say, I think it’s totally ok to use a store-bought crust.
I’m currently watching Little Women over and over with a million blankets over me. It’s legit cold in LA, like, maybe colder than New York and other parts of the east coast. WEIRD! But I’m not complaining, I love it, please continue this, LA.
Not sure if you noticed but it’s December and the world has been taken over by gingerbread houses and buche de noels and hot toddies. I’ve been out of town for the past few weekends so the next few days are my first time heading into to holiday soirees.
If you, too, are looking to make something chill and delicious, here are some options:
I’m currently eating a cannoli mid-flight, making my way back to Los Angeles where Amelia and Joshua are waiting for me.
The past few months have been filled with lots of traveling and me going from one place to the next. This homebody is V excited to stay put for a while.
I’ve been wanting to make some form of babka for a long time because the spiral chocolate vibes make me super happy.
Initially I wanted to make something similar to these wreaths (aren’t they beautiful?!) but then I tried it and this dough, while delicious, spread (thanks to maybe too much butter). But, they work great when formed into a knot and baked up in a muffin tin! Second (or third time, can’t remember) was a success.