When friends come into town


When I have friends coming into town, I do a little prep that makes my time with them smoother and more relaxed.

First I find out if we’re having a meal together and if we are, I find out if it will be at home or out at a restaurant.  If it’s at home, I prepare any foods that can be made in advance and store them in the fridge until they arrive.  I also prepare some snacks that can be set out prior to our main meal together (whether or not it is at home or at a restaurant).

A fresh green salad and homemade blended vinaigrette can easily be prepared in advance, as well as rinsed and chopped veggies with a pureed dip. Easy to grab snacks such as raw nuts and dried fruits can be arranged on platters in clear jars, making it simple to see what’s what.

Just before my friends arrive, I set these items out on the table with some plates and utensils.  If they are hungry after their travels, they can make a plate or simply grab a veggie with dip or a handful of nuts until the main meal is served.

This is especially handy to do when your visitors are kids who are used to having a snack here and there.  It makes knowing what is available to eat so easy for them and their parents.

Why not try prepping some dishes before your guests arrive and see how enjoyable it is for everyone to partake in healthy, delicious, homemade foods.

Personal Cheffing on 1-20-2016

Carob CupsToday I made this for my clients:

  • Chicken stir-fry with red and yellow bell peppers
  • Cauliflower mash with fresh cilantro
  • Kale salad with carrots, celery and raspberries with Dijon basil vinaigrette
  • Prosciutto shaved carrot and fresh herb muffins
  • Green bean salads with capers and chicken
  • Carob raspberry cups

Everything I made today is Paleo, Whole30 and most of it is AIP fit.  I never use sugar, soy, grains, gluten or dairy in my cooking.  This food will make you feel great!


Personal Cheffing on 1-19-2016


I cooked this for my clients on Tuesday, 1-19-2016:

  • Duck salads with orange slices and cinnamon/lime vinaigrette
  • Braised green cabbage with fresh lemon juice
  • Tri-tip stew with green peppers, sliced black olives, fresh parsley and fresh basil
  • Bacon-wrapped green beans
  • Sprouted pumpkin seed veggie cracks made in the food dehydrator

Personal Cheffing on 1-18-2016

1-18-2016Today I cooked the following for my clients:

  •  Beef bone broth
  • Steamed asparagus with olive oil and fresh lemon juice
  • Fresh veggies (carrots and celery) with chicken liver pate topped with fresh rosemary
  • Baked salmon with paprika and fresh parsley
  • Spinach salad with carrots, radicchio, raspberries and chopped ednive with lemon-orange vinegarette
  • Prosciutto salads with radicchio and lemon vinegarette
  • Shrimp cocktail

 As always, all of the food I prepare is made from scratch, using organic ingredients.  All food is free of gluten, grains, dairy, soy, sugar, legumes and today’s food was free of nuts and seeds.