Micah currently runs Private Chef Delivered. He has spent the last 7 years training with some of the best cooks and chefs in the world - first at Gramercy Tavern and Eleven Madison Park, and then with an eclectic group of grandmothers, abuelas, and nonnas throughout Mexico, Italy, and the United States.
Julia's background of organic, plant-based cooking and health coach certification make her an incredible chef to the health-conscious. She offers meal prepping services and other chef-y things on her website.
Summer is around the corner (although what is up with this cold front?!) and I have some major summer pep in my step. That could be due to the weather, but I think a lot of it has to do with this awesome retreat I attended last weekend (so awesome it inspired me to get my booty back to writing).
This is one of my FAVORITE late night, easy on the tummy dinners (or breakfasts!). It's great because if you're like me, you always have eggs and miso paste in your fridge, and maybe even and apple or two lying around.
I'm pretty sure everyone likes sweet potatoes. They are the most inviting winter vegetable (in my opinion). I do love squash, but you run a much higher risk of coming in contact with a less than flavorful squash than you do a sweet potato.
If you haven't seen my post on all things Tahini, now's the time to check it out. It seems North America is finally getting just how bomb this ingredient is, and I for one am jumping on this train. I've been putting tahini in and on everything; it was just a matter of time before it ended up in (or as the main ingredient of) my absolute favorite weakness: chocolate chip cookies.
One of my fridge staples is homemade cashew milk. It's so easy to make--no soaking or straining needed--and so versatile! I use it in smoothies, in matcha drinks (since I rarely drink coffee) and in place of dessert.
Chia is one of those ingredients that you just find more and more uses for. After using it to top oatmeal, make pudding, and keep myself hydrated adding it to my water, a few months ago I discovered the most delicious new use for chia--JAM!!
There are few things in this world that spark the joy in my heart that t'china does (in israel that's how they pronounce it: "tch ih neh". It's infinitely more sexy than our American TAHEENEE. *hands over eyes emoji*)
Cinnamon is such a common ingredient in our food; it's on lattes, in baked goods, and even in savory cooking used in braises and sauces. Which is usually great! When you ingest high quality cinnamon, you're getting a whole ton of benefits (not to mention delicious flavor).
As some of you know my part time job is one where I get to cook for and with middle schoolers at an awesome school in Sunset Park BK (how lucky am I?). Our current theme is *apples*. Perfect for this season!
Who ever said you can't have a milkshake for breakfast? Well, this matcha shake really tastes as good as one, but has all the protein, healthy fats, and low sugar content to make this a seriously solid breakfast choice.