I would love to make creamy Buerre Blanc on the regular, but my life just won't cooperate. So, here is my "sorta" Buerre Blanc. All the flavor, much quicker to make and you don't have to stress about the sauce breaking (it's already broke).
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Not quite a peasant beet salad or traditional French country salad....but as soon as I make Dijon vinaigrette....French enough.
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I first attempted Aioli in the early 90s while reading “A Year in Provence.” I had just returned from living in France and missed the flavor-FULL, “yellow like the sun’ dip/spread/sauce that was ....well everywhere!
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Great little snack idea. If you love crunch and need more veggies and protein, then this is for you.
If sauce made with butter and cream is wrong I don’t want to be right. An absolute French classic: Mussels Marinieres. Sounds fancy but it’s French fast food! Seriously.
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Beautiful spring day in Birmingham! Even better when your goldfish gobbling, Nutella begging kid asks if she can just have broccoli for dinner. Ummmm... yaasss!
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Adding veggies to lunch is quick! I popped these in the oven while I got the rest of my meal together (hummus and quinoa tabbouleh).
Hippocrates, the father of medicine, claimed that “all disease begins in the gut.” Well then. If the father of modern medicine believed gut health to be the foundation of well-being, then it is crucial for us to understand the gut’s role, to recognize when its health is compromised and how to restore it.
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It’s Mediterranean week in the Bevil house......when I meal plan for the week I stick with a region, similar flavors so less waste..... and this is a must have all the time!
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Just walked in at 7pm from a wonderful, lazy afternoon with my girlfriends at Avondale Brewing! Got home and threw together this amazing Greek Baked Cod with Lemon and Garlic. Wish I could take credit for this but it comes from one of my go to blogs: themediterraneandish.com Her food is fabulous and quick!
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I'm giving one of my go to lunches/breakfast proper respect. I am all about the perfect bite (which is funny because growing up my food couldn’t touch each other😆). I wish I could remember where I learned this, but this meal provides the perfect bite: the saltiness of the cheese, the richness of the egg yolk, the acidity of the tomato with the fresh bright note of mint. Just....well perfect ❤️❤️❤️.
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Protein is essential for your body; it is needed for the production of hormones (eg glucagon!), neurotransmitters and antibodies; it aids in growth and repair tissue. And without getting all “nutrition-y”, essential amino acids are not produced by our bodies. We MUST consume them. Here is a wonderful, vegan recipe (legumes + grains = complete vegetarian protein!).
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So not an expert, but salsa is more liquid-y (is that a word...? eh, good enough). This chunky, mango pico takes most foods (heirloom tomatoes, black beans, fish, burgers, chicken.... seriously, I could go on) from "meh" to magical. Easy, quick and oh so yum.
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One of my passions is to encourage and inspire people to be “IN” our culture, but not “OF” it. Easy when applied to our kids, right? But what does that have to do with nutrition?
Well. Everything.
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It's a Mediterranean week around here. Each week we eat our way around the world, preparing and enjoying dishes from the culture-of-the-week each night. As fancy as that sounds, it's really a matter of practicality. It's so much easier and economic to buy spices and ingredients for one style of cooking each week. Today I give you one of my favorites, a tabbouleh recipe using quinoa as the grain base. Soooo good!
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A healthy snack that doesn't involve apples, nut butter or hummus😂! Need to get your veggies in? BUT want crunchy, rich, and a bit salty? I've got you covered. My French host family made this for me and I've never looked back.
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For my 30th birthday, my client Daniela gave me a molcajete and, more importantly, her family’s guacamole recipe 😛🙌🏻 Although I love guacamole ALL ways (lime, garlic...even bleu cheese added), this reminds me of my sweet friend.
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