For the last recipe of our smoothie menu, we’re crafting a drink that includes produce of all kinds: earthy kale, tropical pineapple, tart cherry and bitter pomegranate juice.
And, for some reason, when you mix all of these things together (especially with a scoop of vanilla-flavored protein powder), what you end up with is something that tastes as close to a chocolate-cherry milkshake as you’ll get without having any actual chocolate in the blender.
It’s a strange combination that tastes nothing like you’d expect it to, but the results are undeniably delicious. Keep reading for the recipe. Continue reading Week 33, Smoothie 2: No-chocolate chocolate-cherry shake
Sure, it’s rewarding to make great-tasting food at home, but there’s always an extra level of satisfaction when I put together something that looks like it belongs on some fancy restaurant menu.
Now, Chef Brian might disagree, but I think he’s at his best when he’s working with ahi tuna. There’s just something about the way he is able to contrast that neon pink flesh against eggplant, cous cous, beets … whatever.
Week 18, Meal 1: Fennel, black pepper, and parsley crusted ahi tuna over eggplant and pomegranate caponata with pomegranate balsamic drizzle is yet another stunner from his repertoire of food that’s both beautiful to look at, and delicious to eat. Continue reading Week 18, Meal 1: Another gussied up fish dish