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I’ve been eyeing the no longer new but semi recently released vegan dressings from TJs for a while now and finally decided to give this one a go. First thought: wow there’s a lot of shallot going on there. Second thought: good job TJs for making a dressing without sugar. Now, what to put with these interesting flavors?  Bacon wrapped dates! And kale! That kale is from our garden.  It’s going bonkers with the greens right now.  I have so much rainbow chard I don’t know what to do with it.  I have a ton… Read more >

My big boy OIT patient has a three month (post graduation) check up on June 1st, so I knew I had to get in gear trying new forms of dosing (otherwise I’d have no real reason for a f/u appt).  It’s nerve wracking, which is why I’d been dragging my feet a bit.  Also, Kyle travels a lot for work and I prefer testing new things when I know I have back up here at home just in case we have to jet off to the emergency room.  I know it’s a bit paranoid, but… Read more >

I’m trying to do right by my gut and feed it with extra fermented stuff like this kimchi. It was spicayyyy but the perfect accompaniment to the Vietnamese salmon and slaw. It was a fumi noodle salad kind of thing.  The WF in Santa Monica used to carry that salad in the prepared section and Kyle loved it so much. All together now 🙂 I am soooo into this kite hill cream cheese! And I’m obviously in a salmon phase too. I took a few days off lunch salads and opted for this winning combo… Read more >

I’m starting to go through these way too fast.  I saw a massive organic tub at Costco last weekend and scoffed at it, but now I’m thinking I should probably have gotten it after all! I bought the dried kind last week because I wanted to give them a try too but the olive oil soaked ones are definitely where it’s at! Mmmmm. As a treat to myself on Mother’s Day weekend I made a layered brookie (brownie + cookie). The cookie dough looks orange because I used red palm oil since I ran out… Read more >

This recipe comes from the ATK Just Add Sauce cookbook…the star of the show, naturally, is the tahini sauce. It’s actually a farro dish that I tweaked to make gluten free using quinoa instead.  And then to make it a more caloric meal, I added chicken. Tahini phase still in full effect 🙂 I forgot to take the chicken out in time to thaw completely so it was still half frozen when I was ready to prep dinner.  No matter thanks to the instant pot.  I just added it as is, poured in 1/4 cup… Read more >