This was my first official “juice” so first, a few thoughts: I don’t know if it’s odd or not, but one of my favorite things to do in the kitchen is cut fruits and vegetables. It’s calming to me, so, upfront, I really enjoy this aspect of making juice. Also, it’s pretty crazy to see how much stuff goes into the machine compared to how much comes out the other side, but it’s a good thing when you think about it: how else could I get this many fruits and veggies in one sitting?
And I picked a good juice from the menu to start with. I was apprehensive of this whole ginger-in-my-juice thing, but there’s so much pineapple in here that the end result of this mix is a sweet start with just a hint of all the great green stuff hiding within.
Keep reading for the recipe. Continue reading Week 33, Juice 1: The Green-Apple
For the last meal of two soups and a sandwich week, we’re bringing you a refreshing soup for the summer months.
We’re using three delicious seafoods — crab, shrimp and scallops — to craft a luxurious and beautiful dinner.
Here’s Week 20, Meal 3: Andalusian Gazpacho with mixed shellfish. Continue reading Week 20, Meal 3: Summer soup
If I’m eating pork ‘n’ slaw, it’s usually pulled pork and coleslaw, with a big ol’ hunk of cornbread to sop up the sauce and juice on the bottom of the plate.
For the first time, those words take on another meaning, with Week 19, Meal 1: Vietnamese pork meatball lettuce wrap with carrot and cucumber salad in fish sauce and lime vinaigrette.
I’m not really a fan of lettuce wraps — they’re kinda wimpy IMO — but three of these wraps, made with big ol’ leafs of bibb lettuce and stuffed full of savory, lemon-y pork did the trick.
An added bonus, I didn’t get the sleepies like I usually do after a plate of BBQ. Continue reading Week 19, Meal 1: Pork ‘n’ slaw
I’m married to a Jordanian/Russian who is mostly in touch with her Middle Eastern roots, so it’s safe to say I know my way around some pita bread by this point.
And while I’m usually smothering it in hummus, then cramming as much grilled meat into the bread as possible, Chef Brian has me going Greek with Week 16, Meal 2: Turkey gyro with feta cheese and tzatziki sauce. Continue reading Week 16, Meal 3: Turkey gyro, the diet hero
I tried to make this meal look as beautiful as I could to show my appreciation for my wife’s family, which hails from Jordan.
I often joke that the best part of marrying her was the food. Before, I only had an appreciation for the flavors, but now I have respect for anyone who has ever made tabbouleh, because in all honesty, the wheat-based staple is a pain in the ass to prepare.
No matter though. The effort was worth the final product. Here’s Week 13, Meal 1: Parsley and black pepper-crusted ahi over tabbouleh with mint yogurt and roasted bell pepper. Continue reading Week 13, Meal 1: Parsley and black pepper-crusted ahi over tabbouleh with mint yogurt and roasted bell pepper
I’m enjoying the clean, bright flavors of Chef Brian’s menu for Week 5.
The biting ginger and spicy wasabi bring to life the beautiful ahi tuna, avocados and cucumber in Week 5, Meal 2: Sesame-crusted ahi tuna wrap with cucumber and carrot salad, watercress, avocado, honey rice wine vinaigrette and wasabi ginger aioli.
As if the taste of this beauty wasn’t enough, the fact that it’s a quick one to put together only sweetens the pot. Continue reading Week 5, Meal 2: Sesame-crusted ahi tuna wrap with cucumber and carrot salad, watercress, avocado, honey rice wine vinaigrette and wasabi ginger aioli
Week 5, Meal 1: Honey-lime chicken lettuce wraps with rice, mango, cucumber and creamy ginger soy dressing is by far the healthiest thing I’ve eaten in months. Probably the closest thing to a salad you”ll ever see me eat on this blog.
It wasn’t all bad though. I like cucumber. And mango too. Plus, you can’t go wrong with chicken, ginger or lime.
Alright, I’ll stop fronting. For a bunch of dressed up fruits and veggies, this one was pretty darn tasty.
You know, if fruits and veggies are your thing, or whatever. Continue reading Week 5, Meal 1: Honey-lime chicken lettuce wraps with brown rice, mango, cucumber and creamy soy dressing