I’ve been fairly lucky with growing tomatoes here in Nashville the past several years…knock on wood. Notice the word luck, as much as I’d love to say that I’m a green thumb, it’s not the case but it’s something I’m determined to learn! Nonetheless, with my gardening luck, I’ve been able to grow some amazing tomatoes during the late spring-summer, so much so that I find myself running out of ways …Read more
I’m writing you all from the airport, heading back home to Nashville from our two week stay in San Francisco shooting my first cookbook…it was such an amazing experience and I can’t tell you all how much all of your kind words, support, and suggestions for what to visit- so appreciative beyond words. It has been a whirlwind of emotions the past couple of weeks to say the least! We’ve worked …Read more
As of right now, I’m still in San Francisco shooting my cookbook and it’s been full of emotions; being absolutely spent and exhausted at the end of the day from excitement, working hard, and doing something I love is a feeling I’ll never take for granted. I wish I could show you all what’s going on with all the cookbook recipes, but for now they’ll just be little glimpses of what I’m up to …Read more
Happy Cinco de Mayo everyone! I’m really excited to share a recipe using plantains, since I came to the realization I have yet to do so; this recipe is the perfect example of how excited I get to make healthy eating fun, delicious, and inspiring! Caribbean Plantain & Bean Boats are the epitome of having fun with your food, not only while making it but while eating it. Starchy and slightly …Read more
Last year I shared with you all those delicious Spring Veggie Tacos and Avocado Cream and I’m glad you enjoyed them as much as I do, but this year I wanted to step it up a bit and bring you my new favorite way to enjoy tacos! They’re filled with roasted sweet potato, lightly dusted with cumin and blood sugar balancing cinnamon, a Black Bean Pecan Cream that’s out of …Read more
With the sun waking up and shaking off winter, spring and summer bring about times where soup is often left behind unless we’re talking about gazpacho. To soups credit, it’s a dish that should still be incorporated into our spring and summer menus since it’s easy to make, stores well as a leftover, and most importantly the fiber can help us improve our digestion (but take it easy and read …Read more
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