The "Wild" Side | Food Styling 101

The part of creating in the kitchen that makes it so enjoyable, is not just about constructing new dishes. The process makes the dish taste good but presentation is what makes it look undeniably tempting.  

Up your presentation game with a few cues + tips and tricks

•  Composition| Balance, Movement, Pattern, Scale & Proportion. Read more: http://www.6bittersweets.com/2011/08/my-take-on-food-styling-and-photography.html

•  Styling | Similar to styling your outfit, less is more. Keep it simple and clean and your meal will always look mean. I love Artful Desperado's pictorial of Food Styling http://www.theartfuldesperado.com/food-styling-by-dietlind-wolf/

•  Props | Setting up your shots- create a little "Vignette". I chose to play with a hand-made wreath my college class-mate made me. It added that festive je ne se quais without being over the top. 

•  Camera settings | Make sure your camera is in the proper mode, no flash please.

•  Natural Lighting | Choose a spot in your home that provides the most natural light. 

•  Post processing | filter app's like After Light: "Russ" is one of my favorites. Be able to fit your entire photo using- Insta-size. 

I was craving a sea-foodie something, so I styled my salad. A Wild Alaskan Salmon Salad with layers of veggies, topped with pistachios. Wash all the greens (kale + spinach) and veggies (carrots + celery + green pepper). Using a cheese grader shred carrots + green peppers. Cut celery into 4 thin slices and finely chop. Place salmon in a separate mixing bowl. Start by adding in organic yellow mustard ( 3 tsp), Apple Cider Vinegar (3 tbs.) , 1 tbs. sesame oil (optional) and lemon juice (1 whole). Then top with salt and pepper. Place all prepared greens & veggies in a large bowl and top with salmon mixture. Bon! 

Ingredients 

1/2 bag of Kale & 1/4 bag of Baby Spinach 

4 large Celery Sticks 

5 carrots 

Trader Joe's Wild Alaskan Salmon- 1 can 

2 tbs. pistachios 

1/2 green pepper 

1 whole purple onion 

3 tbs. apple cider vinegar

3 tsp. organic yellow mustard 

1 whole lemon 

1/4 tsp ginger

Dash of himalayan pink salt + black pepper 

1 tbs. sesame oil (optional) 

Changes & Cappuccino's

Change, not the stuff thats lingers on the bottom of your bag and makes a jingle when you walk. Why change? Sometimes we do not have a choice in the matter.  Unless we are consciously planning, life has a way of making changes for us. Some that are either in our favor or some which present us with what appears to be an obstacle. However, nothing is anything short of a challenge to your character.

I'm speaking of the changes in your life whether its a new job, boyfriend or a new apartment. Things such as these can be scary but are apart of what makes life unpredictably sweet. 

 Imagine reading a book with no change of characters, settings, costumes or time...not entireably riveting.  I mean- I sometimes question changing my toothpaste from mint to spearmint, but needless to say changes in one's life can be beautiful and daunting in the same point in time.

Especially ones diet and lifestyle. Over the course of a year and 4 months, moving to Santa Monica has been one of the most pivotal chapters of my life.  As glorified gypsies, my bf and I have learned a thing or two as renters, millenials, young adults trying to make a place for ourselves in the world. But here, so close to the ocean do I feel so incredibly blessed because this is where I have really opened my eyes, mind, and most importantly my heart to life and its whirlwind of changes. 

Patrick and I have been on a no refined sugar regime for about 4 1/2 months now and the results are uncanny. I can't believe how different I feel when I'm fueling my body with natural and whole foods. Although I've maintained my weight, I've lowered my body fat percentage and increased my lean body mass. I was tired of feeling well tired.  Also groggy, lethargic and unmotivated.  Eating clean and making drastic changes in our kitchen has been one of the most challenging but rewarding things we've done together as a team. Patrick has lost almost 45 lbs., he couldn't be more happy with his results in terms of his fitness goals and day to day energy. 

Below is a list of tips when Grocery Store Shopping 

1) Stay Satiated: I somehow always manage to break this rule, so keep a bar or baggy of nuts in your purse or car to avoid making those last minute impulse buys.

2) Stay focused: Remember your personal goal.  If you are lacking in Calcium, head to the produce section and load up on cruciferous greens. Try not to get sidetracked.

3) Create a routine: Unfortunately not all your goods are found in a one stop shop situation so find out the most efficient route so you can hit all those go- to spots. Preparation is vital. 

4) Be creative: If you like to follow recipes, you don't always have to follow the exact ingredients! I always look up alternatives if something in my pantry is out at the moment. 

5) Be patient: Persistence is key! Disclaimer* There will be days when you will feel like you are experiencing withdrawls because when one eliminates refined sugars (breads, pastries, cookies) this is a common occurence.  I was not a happy camper the first month or so, but now I'm able to happily decline such foods. Although, I wouldn't judge when one indulges on those special moments or occasions because I know I am diving in head first when that Banana Cream pie from Marie Calendars is eyeing me across the Thanksgiving dinner table. 

Below are pictures of our recent date night. Our favorite dinner treats are "The Mucho bowl" and their dairy free Tiramisu "Adoring" from Cafe Gratitude. I love the positive affirmations and the question of the day. "What are you grateful for?" Also, I kept bugging Patrick to try out the new Blue Bottle Cafe on Abbot Kinney which was icing on the cupcake.  I had tried it while in San Francisco last month and I couldn't wait to have  another cappuccino from Blue Bottle.  These are just a few of the establishments that support locally grown products and serve organic, whole meals, drinks, and treats.  They have shaped our new look on life and eating healthy. What are your favorite healthy eateries? Jouir! xx 

You are "Adoring" Tiramisu by Cafe Gratitude 

Vibe: Cozy, Mexican Poncho blankets, swing-top glass bottles + Edison lights 

Blue Bottle Coffee, Abbot Kinney

Blue Bottle Coffee | Abbot Kinney 

Cappuccino w/ Rejuice Almond Milk 

 http://cafegratitude.com

https://bluebottlecoffee.com

Brunch Pour Deux, Parlez-Vous?

This afternoon, I was delighted when Aleksandra Monet (little sis/MOD) would be coming over for a visit. What better way to catch up over some scrambled eggs, fruits, fresh coffee, and a barrel of laughs? Brunch, smiles, and the Grove for some Topshop shoppin' to follow. Happy Wednesday! A few friends and acquaintances have inquired about where I purchase my goods..so I've included an easy-to-follow breakdown, in table form, for your ease. Read below for details (10 min prep)

Product Breakdown 

Start by sauteeing the chopped purple onions and chopped hot dogs bits.  Crack the 4 eggs and place in pan.  To keep the eggs fluffiness, try not to stir to often. Simply lift and raise the eggs over a few times until eggs are the desired style you want. At the end you can add some fresh spinach before removing eggs and placing on plates. Add a small sliver of butter to melt.  Graded cheese drizzled over the warm scrambled eggs.  Top with some black pepper and a dash of salt. Garnish with some fresh fruit of your choice and voila! Brunch pour deux parlez-vous?! Jouir! xx

http://vitalfarms.com/pasture-raised-eggs/stores-carry-eggs/

http://www.applegate.com/locator

http://kerrygoldusa.com/where-to-buy/

Halloween Treat

This morning I decided to spare my pretty pumpkin.  I opted for the lonesome carrot, sitting in my fridge, to add some holiday color to my Halloween smoothie sip. I am super corny at times. My closest friends know this of me and have perhaps stayed my friend because of it. I relish in all the holiday cliches as they just bring back so many fond memories of trick or treating, parades, carnival rides, and custom costumes made by my mom Jaymie.  Orange you glad its Halloween!? I know I am. Jouir! 

1 1/2 cups of filtered water 

2 scoops Jay Robb Vanilla Protein Powder 

1 scoop Bulletproof Upgraded collagen Protein (optional)

1 tsp of each: Cinnamon, Chia seeds, Hemp seeds

1 tbs. of coconut oil 

1 tbs. almond butter 

2 tbs. Red Mill's coconut flakes 

1 ripe banana 

1 large carrot 

Bountiful Bowl

I've made a pact to myself to make dishes that can serve for not just Monday's lunch but maybe Tuesday's snack as well. Challenging? Yes, at times, but getting creative is key. I like using Kale because it's highly cruciferous which means you won't have a sad wilty bowl the next day at work. Everyone is crunched for time, so making quick, nutritious, and tasty meals are a must. Cooking for your health is one of the many ways you can cleanse, detox, nutrify and eliminate what could be hindering your energy storage among all else.  Want more energy? Luminous skin? Try this salad packed with Vitamins, Minerals, and all sorts of raw whole goodness. Happy tummy, happy hearts. Be Bountiful. 

Pictured: Marhak Art http://www.marhak.com

Ingredients: 

1 Bag of mixed greens or Kale 

1 Broccoli Head (chop into florets) 

3 large Beets 

1 can of Northen White Organic Beans 

1 Green Pepper 

1 purple onion 

2 cloves of garlic 

handful of baby carrots 

2 cups Quinoa 

Add some Jalapeno or I highly recommed "I am hot" sauce from Cafe Gratitude 

Coconut oil or Grassfed Butter 

Himalayan Pink Sea Salt 

Fresh Ground Pepper 

Directions: 

Clean all veggies.  Place beets, broccoli, and carrots in a bowl and boil them until cooked. In a separate (smaller bowl), finely chop the garlic and add a small amount of coconut oil or Grassfed Butter (Kerrygold's) before adding the quinoa. Sautee the chopped green peppers and purple onions until carmelized. Once cooked and cooled, thinly slice the beets, cut the broccoli into florets, you can julienne the carrots and add the cleaned northen white beans. Place all the other ingredients into the large bowl. Spice with black pepper and add some sea salt to enhance the flavors. Mix. There is no particular order to making this bowl work.  Have fun and experiment by adding your own flare. Try some pine nuts, or walnuts if you'd like an extra crunch in each bite!  

Jouir! 

3 Minute Breakfast Shake

I am a big SUPERFOOD smoothie connoisseur.  I've created a festive superfood blend combining cinnamon, banana, coconut, and many other delectable ingredients. Read below for more details: 

Ingredients:                                               Yields: 2 large smoothies 

1-1/2 scoops of Spiru-tein protein (depending on desired richness) 

1/2 cup of ice 

1 cup filtered water 

1 cup greens (spinach, kale), I promise you won't even taste them :)

1 tbs. of almond butter 

1 tsp of each (CHIA, HEMP SEEDS, MACA powder, coconut oil). 

1 ripe Banana 

Dash of cinnamon 

Top off with Red Mill's Coconut flakes 

Jouir! 

Almond Milk

Living on your own, you learn to get pretty creative in the kitchen. Sometimes I open my fridge, reflect, and do not know the grocery shopper I've become.  I always manage to have a jar of Almond Butter and Bananas. 

Tips and Tricks:

1) Keep it Simple: Eating clean is my new motto.  Although my weekends, at times, need upkeep :) 

2) Keep it Fresh: Buying locally is the best way to contribute to our local farms. Plus farmers markets always have free samples.

 SM Farmers market 1: Costco 0. It not only tastes better, but you will feel more energized buying fresh because you are getting the most out of your produce purchases. 

3) Explore: Trying new and odd named fruits, veggies, spices and foods is what excites me about eating.  You can learn so much about culture just by looking at some key ingredients. One of mine is Saffron, a traditional spice usually found in Persian Cuisine. 

4) Enjoy: There is nothing I love more than to see those I love enjoy my foodie moments at home. 

5) The Kitchen is your booty's best friend, treat it like one, and you will be pleased with your fitness results.  Plus shake up your routine, everyone likes a suprise treat now and then. 

I've been feeling rather Martha lately, Stewart that is.  I don't know what it is, perhaps growing up around food, seeing the men and women in my family so passionately as they have cooked and prepared for dinners, birthdays, holidays.  It only inpsired me to dabble in my own culinary curiosity.  Whether your feeling daring in the kitchen or sunday sleepy-eyed with cravings of a home made something like moms pancakes. This is pretty close to that.  Plus its super simple.  I can make a batch running on little or no joe. I enjoy a splash of Almond Milk (w pulp) ; adds fiber, texture, and a smooth taste to my ever so bold brew. Not a milk Almond fan? Opt for Cashews for a twist. The same routine applies but I'd recommend Cashews for a heavier cream feeling. Simply soak, wait impatiently until sweet Almond Milk bliss is enjoyed to the last drop.  From my Vitamix to yours. Jouir!  Note: You do not need a Vitamix, a simple blender will do just fine.

Ingredients & Equipment                                                               

• 1 cup raw almonds
• 60 oz. of filtered water
• 1/2 tsp. salt
• nut milk bag or cheesecloth (optional)
• blender
• Optional: natural sweeteners like stevia, dates, honey, maple syrup, vanilla extract ( I prefer the bean).

Instructions

• Soak almonds in 2-3 cups of water and salt for at least 12 hours.
• Give the almonds a good rinse and toss in a blender with 8 cups of water, or however much your blender will hold.  You may need to do a couple of batches if you don’t have a big enough blender, but that’s okay.
• Let the blender run on high for a  minute or two, until you can see it’s creamy and mixed well (the almonds should be teeny tiny little bits)
• Grab your cheese cloth or nut milk bag and pour your almond mixture through it.  Squeeze thoroughly until no moisture comes through, do not throw the pulp away.  You can dry it out and make almond flour with it.

A few tips and tricks:

Your milk will separate after a little while in the fridge.  This is totally normal, just give it a good shake.

Your almond milk will last about 5-7 days in the fridge.

ZUCCHINI BREAD

Around the holidays, it's quite evident my family has a "thing" for Zucchini Bread. It's displayed on almost every table, in every room. It is a staple gift during Thanksgiving and Christmas. One of the many foodie traditions that I'm definitely a fan of. There is nothing better than a guilt-free dessert that will satisfy that pesky sweet tooth. One that I have all too often.  

I'm a sucker for Baklava and Pan Dulce, granted I'm a proud Armenian Mexican American (that was a mouthful, pun intended) with a mut background to match. I have so many traditional and guilt provoking recipes to share. But today, I opted to go for a healthier but equally delicoius alternative. I"m not one to skimp for flavor, so I would recommend Danielle Walker's Against All Grain's, recipe for Zucchini Bread. I fear those that don't like loaves of gluten and grain-free goodness?

Give it a whirl, moist morsels, with spicy and sweet hints of cinnamon , zucchini, and banana. Trust! I need not dissapoint on my first food post. Remember to have fun and feel free to customize your ingredient list to match your needs. Happy Baking!

Prep time: 12 minutes

Cooking Time: 40 minutes

Yield: 1 loaf or 12 muffins

Ingredients: What you'll need 

Coconut Oil for greasing the pan 

1 cup shredded zucchini 

1 1/2 cups blanched almond flour 

2 teaspoons cinnamon 

3/4 teaspoon baking soda 

1/2 teaspoon sea salt 

1/2 teason nutmeg (optional)

3 eggs, beaten 

1/4 cup honey 

1 ripe banana

Method 

1. Preheat the oven to 350 degrees F. Lightly grease an 8 1/2-by-4 1/2 inch loaf pan and place a piece of parchment paper on the bottom. 

2. Press the zucchini between 2 paper towels, squeezing lightly to release excess moisture. 

3. Place the dry ingredients in a small bowl. 

4. Place the eggs, honey, and banana in the bowl of a stand mixer and beat on medium for 1 minute, until frothy and fully combined. Add the zucchini and beat again to incorporate, about 15 seconds. 

5. With the mixer running, slowly add the dry ingredients until they have all been incorporated. 

6. Spoon the batter into the prepared pan or a 12-cup muffin pan lined with paper cups, filling each cup 2/3 full. 

7. Bake the loaf for 40 minutes, until the middle is set and a toothpick inserted into the center comes out clean. Bake muffins for 30-35 minutes.