Yoga on the beach is one of my favorite ways to challenge my core. Balancing on the sand is tough and after 60 minutes in the sunshine I’m ready for refreshment. Pescatarians eat a plant-based diet and fruit is a favorite treat! Fruta con chile y limón (fruit with chili and lemon) always hits the spot. Once you try this… View Post
I’m giving this recipe away because I feel like it is my duty to save the world from banana boredom! Every week I buy bananas and no matter how hard I try, I always seem to have some left come Friday. I’m not a big fan of baking, so banana bread and muffins are not really an option. I end… View Post
I have been busy conducting cooking classes across California and having the most fun! As expected, most of my students are interested in learning how to incorporate seafood and plants into their traditional diets – quintessential pescatarian cooking! They have come to the right place. In my most recent class I presented a fun way to prepare zucchini or courgettes… View Post
The fresh, clean flavors of these pescatarian-friendly ingredients help make this barramundi dish the perfect meal. Great for a mid-week meal for the family or date night!
I’m headed to the continent of Africa for season two. I have been obsessed with the flavors of North Africa for a while and have my own versions of ras-el-hanout and harissa. In this simple dish that can be made in under 30 minutes, I use a commercially made harissa or pepper sauce.
I had the pleasure of presenting these beautiful tropical coconut crab cakes during cooking demo on The Wendy Williams Show. Wendy is a lot of fun to work with and is happily, a pescatarian! This was news to me because I was under the impression that she was vegan. To see the cooking demo with me and Wendy click here… View Post