You guys, it’s almost laughable how long it takes me to come up with names for my recipes. And mind you, it involves ZERO research. Yeah, pathetic. I don’t look up SEO or anything. I just go with old-school brainstorming. Saying stuff out loud until I like it. Hilarious. And I think this name works for this salad. West Coast Cobb Salad. Rolls off the tongue, right? 🙂 But it truly was inspired by love of the good old Pacific Northwest. Read on for more details!
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Time. If there’s one thing I hear from you is that you don’t have enough time to cook. I get it. I’m always wondering how the day slips by so quickly. But here’s what else I know, you actually DO have time to cook. Hear me out! It’s not the amount of time you have that’s the issue, it’s what you choose to do with it. Read on and grab my recipe for these time-conscious Weeknight Chicken Burgers!
I freaking LOVE Greek salad! Anyone else? I don’t know if it’s all of those delicious veggies or those salty olives, but it’s a salad I never get tired of. And when you turn that salad into a pita, well, it’s pretty darn fabulous! Want to learn how to make Greek Salad Pitas? Thought so! Keep reading!
There are about a million corny ways I considered starting this post. But I restrained myself from St. Patrick puns. Instead, I wanted tell you a little secret, Shamrock Smoothies and Shamrock Smoothie Bowls are usually pretty gross. (I mean, matcha is great, but please don’t put in my shamrock beverage.) Except this one. This one is actually tasty and is actually good for you. That’s a pot of gold if you ask me! Okay, I couldn’t help it!
Sometimes I need change. It’s not that I don’t love regular, plain-old pancakes. I do. But there’s just something magical and fun about trying something new! So when a bag of pistachios was glaring at me in my pantry, I knew I needed to do something about it. I grabbed those pistachios and created something I like to call Pistachio Strawberry Pancakes.
It’s a problem. I kind of spend most of my day dreaming about food. I dream about eating it and I dream about creating things with it. Well, maybe it’s not a problem, considering I’ve chosen a career in food. I love a good food challenge too. I love when someone says, “well, I’ve got this and this and this, what can I make out of that?” They see a road block, but I see an awesome way to channel my food creativity. Case-in-point, this Pistachio Ras El Hanout Dip.
I sometimes don’t know how to leave well enough alone. I mean, what’s wrong with a brownie? Why do I need to mess with it? Because I’m me and that’s just what I do. Afterall, what could be so bad about a Chocolate Dipped Brownie? The answer? Nothing. Not. A. Thing.