Poached Salmon: so easy with a simple trick....not many have a specialized fish poacher; and I don’t know about you, but I can’t wrap a present let alone fold a paper parchment pouch 🤣😳🤫....And so we have foil to the rescue🙌🏻🙌🏻🙌🏻.
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If I was going to be a fragrance it would have to include Meyer lemons (lavender too, but not with the chicken😂). I love this easy roast chicken. Perfect family dinner and your house smells, well like Home.
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Inspired by one of my favs...The Red Bar in #graytonbeach. Amberjack with Radishes and Fresh Basil: ❤️🙌🏻🤗
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What if I told you if the bulk of your intake is food products and you don’t cook, that you will be over-fat? What if I told you marketing and nutrition labels are not truthful? What if I told you all diets are the same? What if I told you any eating plan that tells you it is not a diet, but is focused on quantity and elimination is, in fact, a diet. What if I told you that quick, deprivation-based weight loss is not sustainable? What if I told you the food industry and diet culture know their promises are lies, but their wealth is built on your belief that you fail because you lack willpower and not because they fail you?
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When Meyer Lemons are a happy surprise at the store, we make Lemon Bars. Hannah and I spent a great afternoon in the kitchen prepping oats and yogurt, and then these little bites of sunshine.
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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Last Monday was my 26th birthday and I'm officially closer to 30 than I am to 20. I land smack dab in the middle of the Millennial generation. I'm young enough to have had a computer in my house since a single-digit age and old enough to have not had my first cell phone until I needed one to call for my ride from golf practice in high school.
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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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