“Fried Egg” said slowly sure sounds like “Friday”...
Matcha Chia Bowl 😋 matcha, chia, almond milk, honey, walnuts - only $10 - dairy free, gluten free, vegan
Dexter bavette, Green peppercorn, laver & creme fraiche. @stleonardsec2
Grilled street corn served with a squeeze of lime and an aioli spread. Delicious! Picture take at: @margossantamonica
Night out with the fam-
I kid you not (!) this is the best bite on planet earth- Foie Gras Nigiri. My heart stopped for a sec there❤️🍣
#foiegras #atx #sushi
Tuna sandwich from a can will never be the same 😭#travelthursday
Seared Ahi Tuna Melt: ahi tuna, house-baked rye bread, gruyère, pickle, lettuce, tomato
📍Maui, HI 🍴@monkeypodkitchen
All time fav sampling of nigiri at the new @kaiyosf
! 🍣 💥 three types of tuna nigiri: otoro, maguro, chutoro — a red snapper nigiri with plum pepper paste — and duck breast nigiri with shaved foie gras hiding in the back! Obsessed with this new spot. 🤤
Ready for my close up now...
Need some coffee with your coffee? GLUTEN FREE mocha walnut slice ♥️♥️
Phenomenal according to our AIRNZ taste testers!!
lunchbox look is Eggroll in a bowl!
Ground beef for fat/protein
Cole slaw for carbs
White rice for carbs
Oat bar for fat/carbs
Apples for carbs
Soy sauce to taste
We normally make big batches of this cooked and sauteed together with pork sausage or other veggies but I didn't want it to be mush for her. Hope it inspires you!😊
Summer travel over the past few months has got me 😴, but back at it on the blog with two fun write ups headed your way soon. I’m still dreaming about our anniversary dinner I’ve @lazybearsf
- from the drinks and snacks started upstairs on to the dinner courses it was a fun, whimsical spot to celebrate our first year of marriage. And the dessert course was, as most times, my favorite with this strawberry packed plate.
When I saw the @eltrompomovil
food truck . I have to get some tinga tostada and tacos.
Is your battery running low? Our Hayes Street location has cell phone and laptop charging stations for your convenience! 📱🔌💻 Charge up so you can tag us in those delicious food and drink photos on Twitter and Instagram with the hashtag #IWantLasPalmas
, and be entered to win weekly prizes. 🌮❤️
It may be getting #Poconos
chilly outside, but we are sizzlin’ hot at #AlaskaPetes
tonight! Come and join us!
The winner of our Black Forest cake competition during our Pro-Chef Thursday class!! 🎂🍒🍫
Not gonna lie I was pretty stoked when I saw that this delicious orange and pistachio chocolate brownie was gluten free 🍫🍊 Honestly this photo doesn’t even do it justice, it was massive 🤦🏻♀️ Happy Friday everyone ✨
Ever tried pasta in a seafood bisque? Inspired by Italian Pasta In Brodo, this Dinner dish comes with our Housemade Angel Hair Pasta with Lime, Chilli and Parmesan King Prawns. The seafood bisque is delicious!
I could honestly eat pancakes everyday that ends in Y 😜 featuring these delicious orange blossom hotcakes with grapefruit curd, strawberries, cocoa nib meringue and vanilla mascarpone 😱 photo by 📸 @theedibleimage
We went to one of the most popular ramen spots in NYC and it definitely didn't disappoint. Their broths are a lot more creamier than most other ramen restaurants so it was a very unique experience. - KJ
Try one of our Lattes 😋😍 at Simplicity Cafe at the King Street Wharf.
Starting from scratch on my wild yeast starter. I'm on day 5 and pleased with all the action. Had a nice boozy film across the top this morning so I know I have a happy girl growing. Using a rye/wheat/AP combo for feeding which worked well for me last time. Looking forward to a tartine bake next week. Last loaf was in March! Time to crank up the ovens. 🤗🤗 #wildyeast #sourdoughstarter #fermentedfoods #yeast
I have found that some of the best recipes happen by accident. I actually had a different intention when it came to how I was going to use these portabella mushrooms, but in an instant my mind changed to a side dish using a delicious miso-sesame dressing. Recipe below and on my site! Oh! And speaking of beautiful food, there are still a few more days to take advantage of the early bird pricing for Counting Colors...link in profile!!
MISO SESAME PORTABELLA CAPS
4 large portabella mushroom caps
½ cup rice vinegar
⅓ cup olive or avocado oil
3 tablespoons sesame oil
2 tablespoons coconut sugar, honey, or maple syrup
1.5 tablespoons white chickpea miso paste
1.5 tablespoons coconut aminos
1 inch piece ginger
2 cloves garlic
Sea salt to taste
Place portabella mushroom caps in a baking dish or large plastic bag.
Add remaining ingredients to a high-speed blender or food processor. Blend until creamy. Reserve ¼ cup dressing. Marinate mushrooms 20-30 minutes
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and lay mushrooms flat. Drizzle any leftover sauce from the marinade. Bake 15 minutes.
It's lunch time! Are you craving something good to eat? How about Tacos...Thursday’s! I haven’t posted a lot of Mexican food because I don't eat it that often but these tacos de carnitas from Maradentro where mighty good and packed with flavor!
Crepes with peach slices topped with white chocolate shavings and white chocolate sauce. 🥞🍑🍫