I am so excited it is a 3-day weekend, and especially because my family is visiting us from southern California. Today we are packing a picnic and enjoying the beautiful day. It has really been feeling like summer in San Francisco, so this past week I made a fresh apricot tart with frangipane. If you haven’t made frangipane before, it has an incredibly delicious flavor. The base is made with ground almonds, and I added some almond extract for extra almond flavor. You can also coarsely grind a portion of the almonds for a great texture. I am loving all of this fresh summer produce around the Farmers’ Markets lately!
This week I started a new 6-week block of pharmacy rounds, and today I got to do my first hospital discharge medication consultation. It was so rewarding! I have a really short lunch break, so I have been needing to think of fast recipes for lunch every day. I should just get up early and make something in the morning, but that never happens!
This apricot arugula pizzette recipe is one of my favorite lunch recipes because the combination of flavors is incredible, and it is pretty quick to make! It is made with fresh apricots, arugula, crumbled goat cheese and carmelized onions with herbs. It is light, yet very satisfying! I just love healthy lunch recipes like this one
I apologize in advance for the terrible photos in this post. Yes, I took them with my phone. This is what happens when I leave the house without my DSLR, but NEED to share an amazing recipe with you guys (and too lazy to recreate it within a decent amount of time). We went to BBQ at a friend’s, and for dessert he proposed making chocolate pudding – made with chia seeds! I must admit, I haven’t used chia seeds in any of my recipes ever, but apparently they have been deemed THE health food of 2013. They are the new flax seeds, with even better omega 3 to 6 ratio, fiber and protein content. We were all laughing because on the chia seed bag it states, “Aztec Superfood,” but it seems like they are sort of a superfood.
This chocolate pudding is gluten-free and vegan, and it tastes really good! The texture wasn’t exactly what I hoped for (it isn’t as smooth and creamy as traditional chocolate pudding), but the flavor was delicious! Add fresh fruit on top before serving.
Have you jumped on the chia seeds bandwagon yet? What recipes do you use them in?
Did you know that I used to hate fish? Before I met my husband, I swore I would never eat it. Of course, with his love for fish, I eventually found myself trying a light, white fish in Malibu, CA and completely loved it. I was immediately fascinated with the many ways one could decorate fish – herbs, garlic, lemon, tomatoes, nuts – it seemed endless. One of my favorite fish to experiment with is tilapia, because the flavor is not very fishy. This allows you to add almost anything you want and it will always come out great! This weekend I made lemon rosemary tilapia with garlic and slivered almonds on the top (I learned garnishing something with almonds is called “amandine” – isn’t that a pretty word?). I love that this recipe is so easy and fast to make, it is perfect for any night of the week! I like to serve this tilapia dish with a side of vegetables and potato wedges or jasmine rice.
This morning I woke up to many of my neighbors leaving at an early hour, including my husband, to go watch the annual San Francisco “Bay to Breakers” race/celebration. Apparently it gets pretty crazy here, but I had enough of that during my college years so I preferred to sleep in on my Sunday Does that make me sounds old? I think it does!
It’s Friday, and I should be happy, but I’m not. Today marks the end of my week off from pharmacy rotations, and I don’t have another break for a really long time! It went by too fast, since I was busy cleaning and catching up on other things I didn’t get to during my last rotation. I was thinking about going on a picnic this weekend, if the weather is nice. Earlier this week I made this organic homemade cherry lemonade with some fresh organic cherries my friend gave to me. This is the perfect drink to take along on a picnic! Don’t you love the color? It comes out to be a bright pink lemonade. It is really easy to make: just add lemons, ice, water, sugar and pitted cherries to a blender and you get a nice, foamy top! I don’t like my lemonade too sweet, so by making it at home I am easily able to control the amount of sugar. Make small adjustments, because just like with spice, you can always add more, but never take away. I never like to make too much because I always want it freshly made, so this recipe only makes enough for two servings. You can double or triple it for more!
Today is the 26th wedding anniversary of my parents. Congratulations Mom and Dad, I love you!