Rooftop happy hour with my boy... heaven!
Pear Lavender Galette ala Cynthia...so nice to come to NYC and be in the comfort of good friends...
July Fifth lunch at the Huntley Hotel in Santa Monica, salad with the beef I didn’t manage to get on the holiday. Note- this portion at least 6-7 ounces, so half was plenty for me! Making the effort to find your stopping place before you’ve overeaten is the key to #smart eating!
Check out these spin on a veggie burger from the Essential Vegetable Cookbook by Brondo. I’ll serve this as a side with the burgers on my barbecue for my Fourth of July dinner. These patties get super crispy on the outside while the rice and kale are chewy on the inside. Kale and Brown Rice Patties Serves 8 2 cups cooked brown rice, (Trader Joes frozen, precooked brown rice works well.) 4 cups finely chopped kale, stems removed 1 medium onion, chopped ½ cup grated parmesan cheese (omit if vegan, double if you like it cheesy) 1 tablespoon minced garlic ½ cup bread crumbs (or more to get them to stick together) 2-3 eggs, lightly beaten 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil 1. In a food processor, one at time, prep the kale, onion, cheese, bread crumbs. If you don’t have a food processor, chop by hand. 2. In a large bowl, combine all ingredients - the rice, kale, onion, Parmesan, garlic, bread crumbs, eggs, salt and pepper. Mix well, using your hands if desired, as in a meatloaf, until the mixture is thick and cohesive. Add more bread crumbs if necessary. 3. Form the kale and rice mixture into patties, about ½ cup per patty. 4. In a large skillet heat the olive oil over medium high heat. Add the patties to the skillet and cook, 3 to 5 minutes on each side, until browned. Repeat if necessary to cook all the patties. (use 1 tablespoon oil per 4 patties). Serve immediately. #fourthofjuly #bbq #recipes YouTube: The Smart Eating Show
Sunday brunch in the canyon, where we moved in June 17, 1994, the day of the infamous OJ Simpson Bronco Chase. After 25 years, I love the canyon more than ever! ❤️#Beverlyglen Photo be Zoé Selma- thank you sweet Zoé!