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asparagus pita pizza

I’d have to say that pita pizzas are a big staple in my diet when I’m trying to lose weight. They’re simple, satisfying, portion controlled, and can be as healthy as you want to make them… and as fancy too.

But what happens when you’re out of pizza or spaghetti sauce?!

That happened to me recently, and I had to get creative. I’m in a pretty big sriracha phase, so I thought, why not try and find a way to make that work? It was pretty perfect. With that said, if you’re not a spicy fan, you can easily make this pizza with spaghetti sauce too (just swap the sauce of your choice when you read about the oil and sriracha).

What You Need:

  • Sriracha
  • Olive oil
  • 1 pita
  • Asparagus (try to pick some on the smaller side so they don’t take as long to cook)
  • Tomatoes (sliced)
  • Spinach
  • Shredded/grated mozzarella cheese
  • Feta (optional)

What You Do:

  1. Cover the pita in a thin layer of oil.
  2. Spread as much sriracha on your pita as you can handle (I like to make fun designs because I’m a basically an adult who refuses to grow up)
  3. Layer spinach leaves on the sauce
  4. Cut the asparagus to that it’s the size of the pita, then arrange as you like with the tomatoes
  5. Sprinkle a layer of cheese over your pita (the more the better imo, but you can use as much as you want)
  6. Bake for 10-15 minutes at 350 degrees either on the rack itself or on a baking sheet

Enjoy!

Messiness — not messy at all… unless you get into a food fight halfway through in which case all bets are off.

Budget — Depending on what’s in season, you can make this all for under $8 I found all of the ingredients at my local 99 Cent store, which puts each pizza at about $1-2/each.

Simplicity — It’s pretty darn simple. A bit more work than putting a premade mini pizza in the oven, but much fresher and healthier.

Delicious Scale — Frankly, I was shocked how much I liked sriracha in place of regular sauce. Together, these flavors reminded me of the Yardhouse’s thai chicken pizza… minus the pizza.

Anyone who knows me knows that I love to write. I almost don’t even care what it’s about; as long as I’m writing, I’m happy. Thankfully, along the way I’ve been blessed enough to have friends and family who have supported me, and a life crazy enough to keep me inspired.

27 years later, I decided to publish my very first novel.

best-thing-ever

It’s called Stalker, but it’s probably not what you think. In fact, the first Amazon review on it labels it as a love story, which I didn’t anticipate happening, but hey, if people like it, that’s all I care about.

Anyways, I hope that explains my recent absence from this blog, after I just began regularly updating it again!

Luckily, I hope I can make it up to you!

Stalker is available in ebook form for two more days (until Friday) in the Kindle store (HERE) or if you want the paperback version, that’s available too (HERE).

Again, I can’t thank all of you enough! Even if you’ve only ever read one post on this blog, it gave me the encouragement to continue writing and moving toward my dream of publishing a book!

A quick note, I chose to self-publish using Amazon, and spent months researching the process. As a result, I learned a lot that I hope can help other writers as well, and I will be doing an entire post on that soon. I promise!

Thank you again! You’re all my heroes!

This weekend flew by, and now I’m in the throes of full-on Halloween prep mode. So, I was looking for a drink to help fuel me through, and I happened upon this drink, the moradita.

I wanted something with tequila, because while the calendar says it’s fall, the weather still thinks it’s summer, and to me, tequila is the greatest summer liquor. And, there are a ton of other great fall drink recipes HERE too.

This is what Saveur had to say about this delicious drink:

A jalapeño-infused, blood-colored tequila and beet cocktail, the Moradita (“Little Death”), is a fresh, nearly healthy-tasting drink with some real body and a balancing hint of elegant richness.

Cheers!

I often find that at times, out of curiosity comes judgement.

As a journalist, it’s my natural inclination to find out as much as possible about a person in as little time as possible. In doing this though, it’s sometimes hard to reserve judgement when it’s someone who is vastly different than I am.

I’ve found that this isn’t unusual and we all tend to do it here and there.

For example, you’re sitting down for drinks with a Hollywood starlet, who happens to still be a human being whether you like it or not. She’s just gotten out of rehab, but is sitting there drinking a gin and tonic. It’s very easy to assume that she likely has nothing of value to say, or that it will just be her putting on airs, and you know what, that may be the case. But why not reserve judgement, and just be curious about her life. What got her to this point? How does she really feel when she sees stories about herself in the tabloids? What’s her greatest fear (this question can tell you A LOT about a person)?

Now, not everyone is a troubled celeb, but everyone is an individual, with an individual personality and internal conflicts.

If you choose to be curious over judgmental, you’ll learn a lot about someone, but more importantly it will teach you to view everyone and everything the same. We’re all on an even playing field when it comes to being human, so we should treat each other like it.

Challenge yourself to ask lots of questions today, and to not judge any of the answers you find. You can ask other people, but make sure some of your inquiries are directed inward. If it’s hard to wake up in the morning, then why? Why is your after-work routine what it is? Are you a better person than you were yesterday?

Quick life update, and some beautiful pics along the way…


The drive to Vegas


Yard of Patron Margarita


Leaving Lake Mead


Komodo Dragon at Shark Reef


The Vegas!


Jellies!


Posing with the sharks


Ha!


Jumping from the boat!


Pear tomatoes are my new favorites!!! (Pictures: Pear tomatoes, fresh basil, quinoa and mozzarella)


Even when it’s dirty, I love LA!


Poolside at my favorite local haunt


Mama and Aunt visited LA… and of course tequila shots were involved


Chillin’


Hiking


Happy 21st lil sis!


Wine and cheese with my nana


PEZ collection at a vintage store that I’m totally jealous of!


Album release party with the greatest designer ever!


Lakers themed dinner, because I’m in off season withdrawals (pictured: purple cauliflower and pear tomatoes)


Cutest stamps ever!


My lava lamp


Farmers Market on my corner

This week absolutely flew by! I’m working on some exciting projects, but this weekend I plan to get some much needed rest. Here’s to hoping yours is restful and entertaining! Make sure to louge around (my favorite activity)

Image

On this rainy Monday here in California (a rare sight), I’ve decided that this will be a week of soups. There are so many soups I’ve been making lately, but haven’t had the chance to share, so what better time!

I found this recipe for corn chowder, and was ecstatic. Ever since I was little, this was my favorite kind of soup, so finding a simple, vegetarian recipe for it was great (and it’s from Weight Watchers, so there’s that). Also, it leaves a lot of room to add things and “make it your own” (a favorite thing of mine to do, as you know).

Corn Chowder

What You Need:
1 medium Yukon Gold potato
1/2 cup celery
1 large shallot
1 can of corn
1 tomato
1/2 cup broccoli
1 cup of sweet red peppers
2 cups of skim milk
Salt and pepper to taste

What You Do:

Peel and boil the potato until soft (push a wooden spoon on it; if it begins to break apart that;’s perfect; about 10 minutes) – NOTE: By the time you’re ready for the potato, it will probably be done

Chop the celery, shallot, broccoli, tomato and red pepper. Sautee these along with the corn (drain the can) for about 5 minutes in a large saucepan

Add the milk to the saucepan, then add the mashed potato. Season with salt and pepper (I use cayenne)

Cover and simmer for about 10 minutes, but DO NOT allow it to boil. The milk will curdle if that happens

Messiness – You need multiple pots, but there’s nothing messy about it (other than the dishes)

Simplicity – As you can see, it’s nearly foolproof. However, I did make the mistake of letting the milk boil once, and it curdled (gross), so you should diligently check it while simmering

Budget – Fairly cheap, and you can taper it based on the veggies you have and what season it is. It’s a simple I-Have-Too-Many-Veggies-Sitting-Around recipe because they’ll blend well together, which means you may not need to buy anything

Delicious Factor – It’s not as rich as your standard corn chowder (full disclosure) BUT it still tastes amazing! Trust me, I’m a corn chowder lover, so if it wasn’t great, I wouldn’t be sharing with you.