Snack Attack

I'll admit, snacks are my weakness. I like crunchy little tidbits and tiny bursts of sugar. (Don't judge me, we all have an Achilles' heel.) I try to keep a handle on my inner snackaholic, but it's hard to exercise self control when you are constantly surrounded by leftover cake and extra cookies. Oh the woes of a photo stylist! My new goal is to provide myself with travel portions of healthier alternatives in order to stay on track. Today, I made a creamy cashew butter that will be the perfect companion to crunchy celery sticks. I started with a cup of roasted cashews in the food processor. Slowly, I drizzled in olive oil until I got the desired consistency. I added a pinch of cinnamon, the juice of half an orange and a sprinkle of sea salt. The result was subtly sweet and decadently rich. Watch out, vending machine... there is a new treat in town.

Apple Jicama Salad

Let the battle begin. Spring has sprung and that means bathing suit season is right around the corner. Uh oh... the heavy doses of cheesy polenta that sustained me through the winter have packed on a few extra pounds so it's time to get in shape! I need to dial up the workout and pay closer attention to what I eat. No more heavy comfort food or thick stews, lighter fare is in order. Fresh veggies will soon arrive in my garden and green salads will abound. Until then, I am at the mercy of the local produce department and today they did not disappoint. Red apples, jicama, celery, and cilantro combined to make a wonderfully crunchy salad that was sweet, flavorful and satisfying. I added spicy almonds that were toasted and tossed in smoked paprika, salt and cayenne pepper. A squeeze of lemon and a spritz of balsamic vinaigrette and the dish was complete. Ok, bikini... game on!! We'll see who has the last laugh.

Citrus Ginger Smoothie

Wrap your taste buds around this:

citrus, ginger, cinnamon, and vanilla.

While mimosas are the usual suspect for Easter brunch, this year I wanted to try something different. Keeping it citrus based was part of my plan since a healthy dose of vitamin C helps keep those spring sniffles away. I started with the juice of two tangerines and one lemon. Next I added ginger, cinnamon, and whisked in a half a cup of vanilla yogurt. The result was sweet and spicy. The ginger and cinnamon added a wonderful depth to the flavor while the 2 types of citrus balanced each other out. The smooth and creamy texture of the yogurt made these tasty drinks absolutely divine. What a great way to start a lazy Sunday afternoon.

Happy Easter!

Recipe:

2 tangerines

1 lemon

1/4 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/2 C vanilla yogurt

YIELDS: 2 smoothies

Cake and Coffee Bon Bons

Here's a question for you... what do you do with leftover cake? LEFTOVER cake???! I know, it seems unlikely that you would ever find yourself in a situation where you had too much cake but low and behold, that is exactly where I found myself today. On my docket this weekend was a skateboard shaped birthday cake. Since I don't have a pan shaped like a skateboard, I carved the form by hand which means one thing - cake scraps. Being the worry wart that I am, I also baked an extra round just in case the Bumpus hounds came romping through the kitchen. Needless to say, I was left with a mountain of chocolate cake to deal with. I had to do something with all the shrapnel so I decided to make some Bakerella inspired bon bons. If you haven't seen Bakerella's website, please click here to see her work - absolutely the cutest little treats on earth. I employed her patented method of mixing cake crumbs with icing to form a gooey concoction that is formed into balls. The icing I used was a combination of brewed coffee and confectioner's sugar. (delicious) After firming up in the freezer, the cake balls were ready to be coated in dark chocolate and adorned with a single m&m. Layers of chocolate with a hint of coffee on this inside, what could be more divine? I can hear it now... somewhere my brother is sarcastically mumbling that it must be nice to "sit around eating bon bons all day". Oh well, sometimes you have to treat yourself to a little luxury.

*Thanks to Bakerella for being a constant source of inspiration.

Tomato Tart

It's official. I have tomato fever. While I spent the first 33 years of my life detesting the little red globes, I now have an absolute obsession with them. I dream of the yellow teardrops and hearty heirloom varieties of summer. I anxiously anticipate eating them right off the vine.

As I adjust my scarf and look out the window, I remember that it is just barely spring and I will have to make do with the store bought cherry tomatoes that have sustained me through a long winter. One of my favorite ways to prepare these little beauties is to make a quick and easy tomato tart. Press a store bought pie crust (or homemade if you are so inclined) into a tart pan and sprinkle with some freshly grated parmesano reggiano. After slicing the tiny tomatoes in half and tossing them in olive oil and salt, place them into the shell. Next, saute thinly sliced onions in some butter and balsamic vinegar just until the onions soften. Scatter the onions around the tart and top with freshly chopped garlic and basil leaves. Bake in a 425 degree oven for about 12 minutes or until the crust is golden brown. The wonderful aroma of garlic and basil will fill your kitchen and temp even those who may be enjoying a leisurely nap on the couch. Lunch is served!

Chicken Kumquat Salad

Spring has sprung and I couldn't be happier. Fresh summer produce will soon start replacing the heavy comfort foods of winter. Lord knows, my waistline is anxiously anticipating a lighter diet. On deck in the fridge today was a chicken breast, some green peppers, a sweet onion, and a container of kumquats leftover from a shoot. I call that - lunch for one. I started by cutting up the chicken and tossing it in a skillet with some olive oil, green pepper, and onion. While that was cooking, I sliced the kumquats into circles and boiled them just until tender. After draining off the water, I sprinkled the fruit with a spoonful of sugar and set them aside. Once the chicken was fully cooked, I stirred in a clove of freshly chopped garlic and finished with the sweet kumquats. Placed on a bed a mixed greens, this was the perfect salad. The combination of warm chicken with the cool crisp greens was wonderful and kept the overall taste very light and fresh. No dressing was needed since the kumquats infiltrated the salad and gave everything a sweet citrusy glaze. Cheers to a bright and sunny spring! (let's hope it doesn't snow again!!)

Operation: Lobster Bisque

As a stylist, I spend most of my time "in the trenches". When I am not covered in prop room dust or schlepping merchandise from one place to another, I am up to my elbows in food and probably wearing some as well. It is not a glamorous job but it does have it's perks. Case in point, I left work on Friday with two delicious lobster tails. These are the spoils of war, so to speak. I decided to stretch my decadent treat a little further by making soup. I started by sweating chopped red onion in olive oil and butter, then tossed in some carrots and green peppers. Once the vegetables were slightly softened, I sprinkled in a tablespoon of flour and added a can of coconut milk. Stirring in a healthy dose of red curry paste, I waited for the liquid to thicken. Using a blender, I pureed the soup to a smooth texture and finished with chunks of steamed lobster and fresh lime zest. The buttery lobster and the spicy broth were a perfect match. The fresh citrus added some much needed brightness and really took it over the top in the flavor department. Somewhere between a curry and a bisque, this soup was thick and velvety and packed a mouthful of flavor. I actually licked the bowl clean! So tonight I can relax with my full belly. Tomorrow, it's back to the trenches.