Zucchini Lasagna, an Attempt at No Carbs for Dinner

I’m not sure what has possessed me to try this, but we haven’t eaten a strict Paleo meal in a few days and I wanted something in between. I wanted to do no carbs, but have something a little unhealthy. So I decided to try my hand at making zucchini lasagna, but throwing in some cheese as an indulgence. I’ve used zucchini in lieu of noodles before, and really quite like it, so figured, tonight’s dinner shouldn’t turn out that bad. It was actually really hard for me to find…

Angel Food Cake with Fresh From the Farm Berries

Since I’ve been working out a lot more lately and still have a super huge sweet tooth, I’ve been on the hunt for “healthier” baking ideas. I’ve been slowly losing my taste testers too, since they don’t want to pack on the calories every time I bake! I asked around to some avid bakers for suggestions, and good friend of mine recommended Angel food cake. Since there is no butter, milk or egg yolk, it looked like something that I should definitely try; the ingredient list seemed healthy enough. And…

Lunch at 901

A new restaurant recently opened up a block from my office and it created quite a little buzz here. A friend went there and she came back telling us about the delicious dinner she had at 901 Restaurant. So of course, I really wanted to try it out. So on a hot and humid Friday, a group of us made our maiden voyage to 901 for lunch. As soon as you walk in, you get transported into a very swanky and hip dining space. It seemed very modern, but inviting…

Getting a Healthy Serving of Vitamins with Winter Melon Soup

Winter melon, also referred to as fuzzy melon or white gourd, is a native vegetable to the Southeast Asia region. Cambodians, Vietnamese and Chinese all make their own variety of winter melon soup, touting it’s health properties; it’s full of Vitamin C, Zinc, Calcium and Iron. As a child, I never really cared for this soup; but then again, I really didn’t care much for any type of vegetable. But I had it for dinner a few weeks ago, and was really stunned at the mildly sweet flavor of the…

Homemade Granola Bars

My husband, Tuan, is starting to be more active again and trying to hit the gym on a regular basis. I know I should be helping him watch his weight, and baking lots of super fattening goodies in the kitchen probably isn’t the best idea. But I do want him to still be able to snack on yummy baked goods. So I decided to make some granola bars for him; kill two birds with one stone, the granola bars would serve as a delicious and healthy snack! Yields: 12 pieces…

Lunch in Lexington, VA

I was in Lexington, VA earlier this week and stopped into the Sheridan Livery Inn for lunch. This hotel/restaurant is situated on one of the quaintest and most peaceful streets I’ve ever come across. Like everything else in Lexington, there is a rich history to this building. It originally opened in the late 1800s by an Irish immigrant who provided a stable and carriage service. The building became an Inn and restaurant in 1997. Just walking into the dining space, you get a sense of how historic it is. And on a…

Pan Seared Mahi Mahi with Pesto and Sauteed Spinach

With the weather being unbearably hot, we are forgoing the grill and cooking up our meals inside instead. And I wanted to prepare something that was light, refreshing, and really healthy. So here’s my attempt to recreate the meal I had down in Lexington, VA — pan seared mahi mahi with a basil pesto on top of garlic sauteed spinach. Luckily for me, I have some great basil and parsley growing in my herb garden; this made me super excited about making a pesto sauce for the first time. Serving…

Holy Smokey, it’s Guacamole!!

I’ve never really been a fan of avocados, except if they were a part of my sushi roll. So it’s been quite a challenge for me to really enjoy it, even though I know it’s packed with nutrition and really good for you. But as of late, I’ve been having salads with slices of avocado mixed in and slowly, I’ve come to the conclusion that I don’t completely hate them. I’m still acclimating to the taste and texture, but think that after a few more attempts, I just might acquire…