Pan-Roasted Chicken

Pan-Roasted Chicken

I’m seriously on a major chicken kick these days. I don’t know what it is, but I can go weeks without eating chicken and then all of a sudden it’s all I’m craving for an entire week or two. I tend to go through these phases when I’ll binge on a specific food for a week or so before moving on to something else. Like cacio e pepe. Or spaghetti squash. And right now…it’s chicken.

Pan-Roasted-ChickenOver the last week, I’ve made this Pan-Roasted Chicken recipe a few times, and served it with a mixed green salad*. This recipe uses chicken thighs and legs, seasoned with just salt, pepper and garlic powder. If you don’t have garlic powder on hand, no worries. You can use pretty much any fresh herbs or lemon zest, if you have it. Just be sure to finely chop the herbs and sprinkle over the chicken right before it goes in the oven.

*Sidenote – I’m currently loving this salad blend which includes baby kale, chard, spinach, and more. It’s the perfect combo for practically any salad, and you can even saute it for a veggie side.

Here are a few tips to help you out with this trusty, go-to recipe:

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Cherry-Almond Chia Pudding

Cherry-Almond Chia Pudding

If you’re a child of the 80s like me, then you’re probably wondering what’s the ch-ch-ch-chia seed doing in a pudding? I just discovered it last fall from a coworker who eats super healthy, but apparently its been popular for the last few years. So yes, people are now eating the same seeds used to grow these little guys.

I created this simple Cherry-Almond Chia Pudding recipe last weekend and it immediately came to my rescue! After hours cranking away on projects, I needed an mid-afternoon boost of energy. Fortunately, I had made this pudding the night before, so it was waiting in my fridge ready for me to dig in. It was the perfect afternoon treat – substantial but not too heavy, sweet but not too sugary. Chia pudding makes a great weekday breakfast too; it actually keeps you full longer than you might expect. Packed with Omega-3s, protein, and fiber, chia seeds are incredibly nutritious and satisfying. We’re not the first to realize the health benefits of chia seeds; they were used to fuel the Aztecs, Mayans, and Incas. (Fun fact: chia is the Mayan word for strength.)

Cherry-Almond Chia Pudding

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Spring Cobb Salad

Spring Cobb Salad

Searching for a healthy recipe to celebrate a special mom in your life? Well, look no further!

This Spring Cobb Salad takes 40 minutes to pull together and makes an impressive side salad or main course – perfect for Mother’s Day brunch. I was inspired to create this recipe when a co-worker asked me for some Mother’s Day salad ideas earlier this week. Why not take a traditional Cobb and give it a spring update? Plus, with just a few modifications listed in the recipe, you can make this Whole30 approved!

Spring Cobb Salad

This salad includes seasonal veggies including asparagus and radishes. I think radishes are totally underused – I mean, how can you resist that bright fuschia color and peppery bite? If you’re with me on this radish kick, check out this salad recipe too. Avocado, egg, and bacon are my favorite Cobb salad staples, so they made the cut in this salad.  For a Whole30 modification, make sure you use sugar-free bacon. I added chopped dates to this recipe and mixed them with the cooked bacon bits, because sweet + salty is exactly what any Mom wants.

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Cooking in Kauai + 15 Must-Have Kitchen Tools

Poipu BeachAloha!

I know it’s been a bit quiet here lately, but there has been plenty going on behind the scenes (keep reading!). Well that…and I just returned from vacationing in beautiful Kauai :) My parents invited me to join them in celebrating my birthday and more importantly, their 40th wedding anniversary. Yep, FORTY. It was by far one of the most relaxing trips I’ve ever taken; Kauai is just so scenic and serene. Even as I write this post in SF, I’m listening to Hawaiian reggae to keep the calm island vibes lasting as long as possible.

While in Kauai, I spent plenty of time surfing the blissfully warm waters – 77 degrees F to be exact! It was a real gift considering I practice in the super frigid Bay Area waters. We also explored Hanalei Bay, checked out some waterfalls, and drove through Waimea Canyon. We’ll have to come back for the Na Pali Coast; sadly it was too rainy to hike and many of the boat cruises were cancelled due to choppy waters.

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Shrimp Tortillitas

Shrimp Tortillitas

Twenty minutes. That’s all the time you need to create these fun Spanish seafood pancakes called tortillitas. When I started The Simple Fare, this recipe was exactly what I was thinking about. I hesitate to even call this a recipe, because the truth is you can add almost anything you have in your kitchen. Consider these pancakes a blank canvas for those extra veggies and herbs in your fridge (leftover parsley, anyone?).

I’ve made these shrimp tortillitas ever since Mark Bittman’s recipe appeared in the New York Times back in ’09. Since then, I’ve started to play around with new flavor combinations and recently landed on this super tasty combination. With every bite, you get a bit of shrimp, green onion, and radish, joined with the smoky flavor of cumin and tartness of the lime.

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