Ginger Miso Chicken Salad

May 12, 2021 by Pink Greens in Lunch

Looking for the perfect dinner-turned-lunch dish? This recipe is full of flavor and holds-up well for a few days, which means more healthy options on-hand.

You can make the salad alone (without the chicken) as a side dish to your dinner. Or switch up the protein - it would be delicious with a soft-boiled egg, salmon (just use the same miso paste as this recipe details), or steak (seasoned with tamari).

You could also keep the kale raw if you prefer it that way. I find it easier to digest (and chew!) with a light-steam like this recipe calls for.

Baked Feta "Pasta"

May 04, 2021 by Pink Greens in dinner

Apparently there is a “baked feta pasta” dish that is all-the-rage over on Tiktok. I’m really not cool enough to know what is going on over on Tiktok. All the coordinated dancing videos totally intimidate this millennial girl…I’ll stick to Instagram :-)

BUT, when I hear about a food trend, you better believe I want to be in-the-know! Especially when it involves baked cheese and tomatoes.

Corned Beef and Cabbage Soup

March 20, 2021 by Pink Greens in dinner

St. Patty’s Day has come and gone, but I have been enjoying this Irish-inspired soup all week. I decided one day a year is just not enough to cook up these delicious flavors, and I’ll be adding it to my winter and spring soup rotation.

I love soups and stews for so many reasons. They are the perfect vessel for veggies, herbs, and spices. They are filling, but don’t weigh you down; hearty and nourishing. The quantities can easily be scaled up or down depending on how many people are in the household. And they make the perfect dinner-turned-weekday-leftovers.

Chicken Soup 101

January 04, 2021 by Pink Greens in dinner

‘Tis the season for chicken soup! I’m here in Oregon and it has been down-pouring for the past few days!!! Which is the perfect time to get in the kitchen and whisk up this family-friendly favorite.

Master chicken soup, and you’ll be able to use the same techniques for endless soup flavor combinations! Simply follow the rule of - onion first, then vegetables in order of hardest to softest. Add a little water (after the onions are caramelized) and keep replacing the lid and the veggies will steam-cook while you chop up the next item.

Two-week New Year's cleanse in a virtual, private group setting

December 29, 2020 by Pink Greens

Who else is feeling a little soft around the edges? Weighed-down not just by the holiday season, but by the entire freaking year? In need of some serious rejuvenation?

I don't know about you, but I just ate half a box of my favorite crackers topped with butter and sea salt, with a side of cheese and olives. Earlier today I had Chick-Fil-A complete with bun, extra sauce, and waffle fries. And I might go see what's left in the See's chocolate box.

So, needless to say, am ready for a fresh start to the new year. Has a year ever felt so long and so short at the same time?!

Avoiding pitfalls in the year's most tempting season

December 10, 2020 by Pink Greens

The holiday season is something many of us have been looking forward to all year.

Some of us may have looked toward it as a beacon of hope thinking “all will be back to normal by the holidays and we’ll be able to go forth in festive merriment!” I myself had visions of dressing up, of parties, of lavish spreads of food, boisterous houses full of laugher, cheer, and…company!

But alas…here we are, many of us with cancelled plans, open calendars, and no sparkling outfits to lay out, only a hamper of sweatpants to fold.

Pumpkin Soup Two-Ways

November 05, 2020 by Pink Greens

Whether it’s pumpkin sale galore at your local farm stand…or halloween decor around your home, most of us are drowning in pumpkins!

So grab all the edible pumpkins in your life, and let’s put that beautiful bounty to good use.

Mediterranean Bowl

October 29, 2020 by Pink Greens in dinner, Lunch

I had a little photo shoot a few weeks ago and decided to make one of my favorite dishes for it - my Mediterranean Bowl with roasted red pepper sauce. It has become one of my go-tos because it’s so fresh, colorful, and delicious.

Hearty Fall Salad with Pumpkin and Goat Cheese

October 21, 2020 by Pink Greens in Lunch, Salads

So much of being healthy comes down to logistics.

Celebrity culture is such a great example of this. Private chefs who do all the planning, shopping, prepping, and clean-up?

Um, yes please!

Roasted Chicken and Veggies --> Bone Broth

September 27, 2020 by Pink Greens in dinner

Ever felt intimidated by roasting a chicken or making bone broth? No more! Become a roasting and stock-making pro with my step-by-step recipe and instructions.

Black Garlic Mushroom Soup (vegan)

December 04, 2019 by Pink Greens in Lunch, dinner, sides

I recently hosted a cooking class for a friend’s birthday. While I was coming up with the menu, I wanted to make sure everything felt very cozy and seasonal.

I had already decided to make my pumpkin kale salad and spaghetti squash “pasta” with a pepita pesto, so I thought the perfect third dish would be a soup.

DIY Trail Mix

August 20, 2019 by Pink Greens in snacks, morning

Let me tell you why I love making trail mix! The main reason? I’m always on-the-move and it is the perfect snack to make ahead and grab on the way out the door. By making it at home - you can prep a bunch and have them ready for weekday snacking or to add to your kid’s lunchbox. I also love that you can pack them full of your personal favorite superfoods or whatever you have on-hand.

One-Pot Salmon Dinner

August 08, 2019 by Pink Greens in dinner

What does this adorable 93-year-old woman have to do with a salmon recipe? I’ll explain…

This is Leah Schein and, not only is she a Holocaust survivor, she is also a fire survivor. Barely a teenager herself at the time, she protected her two young sisters during WWII, narrowly escaping in countless circumstances. Leah and her sisters eventually made their way to a Canadian orphanage together. Then, as a young woman she went to San Francisco where she married, had a daughter and ran her own successful jewelry business (still in business and run by her daughter).

Veggie Thai Curry

July 29, 2019 by Pink Greens in dinner

This recipe was inspired by one of my clients who was recently told by his doctor that, because of high cholesterol and triglycerides, he either needed to change his diet and lifestyle or go on statins drugs. The choice was easy for this person, who immediately began making healthy changes and reached out to me.

I’m so grateful because healthy food is the gift that keeps giving. The “medicine” with only positive side effects; like more energy, an improved immune system, and less brain fog.

June Farmers' Market Salad

June 25, 2019 by Pink Greens in Lunch, Salads

Every Tuesday night from May through September, the Sonoma Plaza fills with a magical buzz.

And while it makes for a killer party - wine is flowing, kettle corn is popping, and live music can be heard for blocks - my favorite thing to do is scout out all the gorgeous produce, and hope that a flash of recipe inspiration will come to me!

I love watching how the bounty changes from week-to-week, as spring turns to summer, the nights are warm, and the skies give us the most light we’ll see all year.

This week’s market did not disappoint.

Watermelon Summer Salad

June 17, 2019 by Pink Greens in Side Dishes

Summer doesn’t officially start until this Friday, the 21st, but here in Sonoma it sure feels like it’s already here! (Last weekend we had a full-on heat wave for days on end!)

Right on cue, the first of the summer produce is starting to hit the grocery stores shelves and farmers market tables, and I couldn’t be happier!

I bought my first watermelon of the season a few days ago and when I got invited to an afternoon barbecue/pool party, I thought a watermelon-inspired salad would be the perfect side dish to bring.

Vegan Mediterranean Bowl

May 31, 2019 by Pink Greens in dinner

If you haven’t noticed by now, I love a dinner that can turn into lunch leftovers. And “bowls” are the perfect opportunity.

The grains and roasted veggies served warm for dinner fill your tummy, and then chill perfectly for a lunch that doesn’t have you in a 3 p.m. sleepy slump!

I also love bowls because they are so easy to make with whatever you have on hand. All you really need are three components - a grain/starch + greens/veggies + and a delicious sauce. Feel free to use my bowls as inspiration - if you don’t have olives and have a ripe avocado - go for it.

Yummiest Burrito Bowl

April 04, 2019 by Pink Greens in dinner

Have you heard?! It’s National Burrito Day! As if we needed an excuse to gorge on everyone’s favorite combination of deliciousness all wrapped in a tidy package you can hold with one hand!

I’m still confused as to why I had to go to work today…and to jury duty for that matter (Side Note: I’m a first-time juror!) - shouldn’t the government be closed for this important occasion?!

But, I digress.

Today I was inspired to celebrate this great holiday I’ve never heard of by making my own version of a deconstructed burrito

Yoga + Juice Events this weekend with Andrea Bogart

October 25, 2018 by Pink Greens

This weekend I have the honor of being a part of not one, but TWO yoga events with the wonderful Andrea Bogart.

Spiced Autumn Apples

October 01, 2018 by Pink Greens in morning, snacks

It’s finally fall! Something about this year has had me extra excited about the season and reminiscent of my childhood growing up in the Pacific Northwest where it was all about savoring the last of the rain-less days, frolicking in piles of burnt orange and red leaves, my dad’s football and golf on in the background of every weekend, the buzz of college students returning to town (living so close to campus in Eugene, Oregon, this was a memorable part of growing up), scheming about Halloween costumes, and of course, the excitement of a new school year.

But most of all, it was that feeling of home.