You may not know there a variety of preservatives and additives found in commercial dog foods. Also, they may not provide your dog enough nutrients. Sure, you will have to take extra time to make homemade dog food. But, this way allows you to give your dog both healthy and tasty meals. There are two main ways when it comes to preparing daily meals: cooked or raw. Let’s take a look at this post to learn how to make dog food by yourself.
Understand Dog nutrition
Determine the essential nutrients your dog needs
Your digestive system is different from your dog’s digestive system. So, it’s important to tailor the balance of ingredients in homemade dog food in order to suit your dog’s special needs. There are many things you need to keep in mind when cooking for your dog. First, the dog food needs to contain protein at least half of his diet. This ensures to give him the nutrients and minerals he needs to be healthy and strong. There are some acceptable sources of protein you can feed your dog such as beef, chicken, turkey, fish, and lamb. In addition, you can also give him eggs and vegetables. Some dog foods you just should feed your dog a few times a week such as a kidney or liver. You can give your dog grains, green vegetables, and root, but make sure they are cooked.
It’s best to consult your vet about supplements you should buy. Make sure you give your dog enough calcium so that he won’t get bone injuries when growing.
Feed your dog raw or cooked meat?
Some pet owners think that raw meat is better than cooked meat for dogs. They think these meats can’t make humans sick from eating raw steak. But, some others think it will be a safer choice when you choose cooked meat. A raw meat diet can provide your dog necessary calcium as well as other nutrients. It’s essential to ask your vet once you want to get more information the type of meat you should feed your dog.
Prepare Cooked Dog Food
Cook 2.5 cups meat
To do this, you have to use ground beef, lamb, turkey, chicken, or other types of meat your pet likes. You can cook it by boiling, frying, sautéing, baking, or otherwise heat it. It will better if you add a small amount of organ meat. By this way, your dog will receive the vitamins he needs. You can use olive oil free. But, remember to keep meat from sticking to the pans or pots.
Use 2 cups of cooked starch
You can use white or brown rice, barley, oatmeal, or cooked pasta. In order to make your dog digest easily, you should cook the starch a few minutes.
Cook 1.25 cups produce
You have to use fresh or frozen fruit such as squash, green beans, spinach, broccoli, carrots, berries, bananas, or peas. After boiling them, you need to transfer them to a blender in order to smooth them. Most importantly, these vegetables need to be completely smooth before feeding your dog.
It’s important to add your dog a lot of calcium. They aim to build healthy bones. It’s best to add them to your dog’s daily diet. First, you need 1/2 teaspoon crushed eggshells that you can find at pet stores.
Mix the ingredients
Place the starch, meat, calcium supplement, as well as pureed vegetables in a large mixing bowl. After stirring this mixture, you need to divide it into serving-sized portions.
Prepare Raw Dog Food
Purchase raw meat
We recommend you to buy the following types of raw meat at your grocery store. They include Chicken without bones, pork meat, head, bones, and tail, as well as cow meat or calf meat, lamb meat, heads.
Prepare the extras
Your dog may need raw meat that can be able to provide him other flavorful sources of vitamins as well as minerals. So, consider feeding him heart, liver, and tripe. In addition, you can also give him whole eggs, tinned as well as whole fresh fish.
Add greens to your dog’s diet
Your dog can eat a raw food diet from everything he needs from meat. But, it will be better if you add some vegetables to his diet. This is a good way to add variety. There are many vegetables you can puree in the blender such as carrots, parsnips, collards, and spinach. In addition, your dog also likes eating pears, apples, as well as other fruits.
Serve the raw meal
It’s important to fill the dog bowl with the right amount of food according to your dog’s weight. Remember to feed him raw meat with a few extras. You should also add a dollop of vegetables or fruit. Don’t forget to store leftover meat in the refrigerator.
In addition to good dog foods, there is also a wide range of harmful dog foods as chocolate, raisins, dairy products, nuts, rhubarb leaves, potatoes, onion, onion powder, tomatoes, tea or coffee. It’s important to visit your vet for special dietary needs before you make homemade dog foods. Also, you shouldn’t feed your dog nightshades such as bell peppers and eggplants. Your dog can’t be able to digest these foods. Although you feed your dog with a small amount of these foods, they still can be dangerous for him.
- 1/2 cup quaker oats
- 1/2 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/2 a small grated apple
- 3 egg whites OR 1 egg
- 1 scoop vanilla whey protein (use low sugar)
- 1/4 cup coconut flour
- 3 tsp sugar sub. I like to use Erythritol or xylitol
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- Topping Optional:
- 1/2 cup Fat Free sour cream (I use Trader Joe’s brand)
- 1 1/2 packet stevia
- a pinch of vanilla bean or extract.
Hi guys! Hope everyone is having a fabulous week so far:) A few days ago, I woke up super early (4 faaaakin 30 AM earlyyyy) with the sudden urge to bake. So, I started researching recipes that I could make into something guilt free. I’m finally feeling like my body is slowly but surely normalizing after the carb-o-load that was, Italy…and the 3 weeks after that, that I just DIDN’T GIVE A FAAAAAK. Lol. Although feeling back to normal, I’m still craving pastries, croissants, and all things sweeeeeeet. Yes, you absolutely can get addicted to sugar and carbs. The gelato I had 2x a day didn’t help the addiction. Nope.
Anyway ya’ll, I came up with these BOMB ass muffins that make you feel like you’re having a cheat, when in fact…it’s a GUILT FREE TREAT! Take a look at the ingredients up top…If you are like me, and like to whip up healthy treats…most of those things you should always keep around because they are a great base for healthy baking. Lets see the macros on these babies…
**Note: I MADE MINE INTO 12 MINI MUFFINS (50 CALS FOR 1, 100 CALS FOR 2) but, you can make a batch of 6 regular sized muffins. Topping is added in the macros**
(1 regular sized muffin. Mini= 50 calls each)
FAT: 1.4 G
CARBS: 11 NET
SUGARS: 6.5 G
I am completely obsessed! Here are you instructions:
1. Pre-heat oven to 350*
2. Combine oats and almond milk and microwave for 1 minute.
3. Add in wet ingredients… applesauce, grated apple, egg whites (or 1 whole egg) and mix in.
4. In a separate bowl, mix coconut flour, protein powder (I used Met RX protein plus Vanilla), your choice of sugar sub, salt, baking powder, and cinnamon .
5. Combine wet and dry ingredients.
6. Grease or spray your muffin tins and fill evenly with mixture. (Not too full) Should make 6 regular sized muffins.
7. Bake at 350* for 20-25 mins.
Now…. For the TOPPING!
This is totally optional, but it is counted in the macros above. If you remove this step, it’ll save you about 20 calories. I used fat free sour cream with stevia and vanilla, BUT…you can do whatever your lil heart desires. I did it this way because it keeps it SUPER LOW in CALS, but you could also do a fat free cream cheese topping or even 0% greek yogurt.
I keep them in my fridge and have 2 mini muffins before heading to the gym in the mornings! They provide my body with the perfect balance of nutrients to fuel my body, and give me great energy to go a little harder! PLEASE try this recipe and let me know your thoughts!!! I’m open to tweaking it if need be! Sharing is caring, So, make sure to PIN IT (below) so you can always refer back!
Happy Sunday babes!
As promised on my Instagram, I am bringing you my favorite and super EASY recipe for pickled radishes! On a recent trip to my annoyingly jam-packed Whole Foods, I decided to pick up produce that I normally wouldn’t purchase on my weekly shopping trip. These babies were calling my name! Big pink balls….hmmm. I’ll take em’.
Lol. Anyyyyyyway… I promise they’re REALLY delicious raw, pickled, or cooked. Why should you consume these big pink balls…
- Radishes are very good for the liver and stomach, and it acts as a powerful detoxifier too. That means that it purifies the blood and eliminating toxins and waste.
- Radishes are considered roughage, which means that it is composed of indigestible carbohydrates. This facilitates digestion, water retention, and it fixes constipation, which is one of the major causes of piles.
- Radishes are diurectic in nature, which means that they increase the production of urine. It also cleans out the kidneys and inhibits infections in the kidneys.
- Radishes are very filling, which mean that they satisfy your hunger without running up your calorie count. High in fiber and low on the glycemic index
- Are rich in vitamin-C, folic and anthocyanins, they have been connected to treating many types of cancer, particularly colon, kidney, intestinal, stomach and oral cancer. Radishes are part of the Brassica family, and like the other members of that taxonomic classification, these cruciferous vegetables are packed with antioxidants.
For more info… read up on Organic Facts. *source
This glorious pickled veggie is fabulous over some BOMBA carne asada tacos, or some Soyriso tacos for all my Vegetarians out there Throw some on a salad, and even use up some of the vinegar as dressing! Helllllo!!!
Point is…it’s very versatile! Hell, even throw in some sliced carrots and jalapeños for some more bite!!!
- One bunch or organic radishes
- 3/4 cup water
- 3/4 cup vinegar (Iused organic apple cider vinegar, but you could use white, or red)
- 2 cloves chopped garlic ( I like it really garlic-y, otherwise leave whole)
- 3 tbsp honey (I used Natures Hollow -sugar free)
- 1 tsp whole peppercorns
- 1 1/2 tsp sea salt
***Rinse radishes and cut the green tops off.
***Use a mandolin to thinly slice radishes or use a very sharp knife. Add into mason jar or other canning jar that can be securely tightened. Add chopped or whole garlic, and peppercorns
***In a saucepan, heat up water, vinegar, honey (or sugar) and salt until BEFORE it boils.
***Let the liquid cool before adding it to glass jar of radishes.
***Once cool, add mixture into the jar and tightly seal.
KEPT IN THE FRIGDE FOR UPTO 2 WEEKS.
Hope you all enjoy! It’s super easy, and remember, you can pickle faaaaakin ANYTHING! Pick up some glass canning jars and lesssss go!
Please let me know if you try this out!
Fresh Friday here at From Fries To Fit!
Although todays post is dedicated to my vegans…there’s no doubt that ALL vegans, carnivores, and vegetarians alike would go batshit over the beautifully crafted food at The Gadarene Swine. The VEGAN sister restaurant to Scratch BarLA, in which chef Phillip Frankland Lee offers a complicated, artistic but perfectly paired array of mostly animal fats & proteins. My kinda thing. FOR SURE. The Gadarene Swine is the OPPOSITE. Ode to the Vegetable! (without skimping on the flavor of course!) Have you ever heard of a meat eating chef opening up a vegan spot? Yeah, me neither. Well, when I caught wind of chef Lee’s “no animal, all vegan” new venture here in Studio City, I thought, “hmmm this could be perfect!”
Listen, I’m no vegan, and clearly, he ain’t either honey, but as a food lover…foodie…whatever you want to call it, I can appreciate the art and tastes of all cuisines. The “Valley” has been on the way up in restaurant culture. The fact that I don’t have to shlep back to Downtown or Hollywood to have a delicious and interesting meal, makes me fuckin’ jump for joy! So, when my brother’s GF, Sarah, a veggie aficionado, came into town from Vancouver, I knew this was going to rock her world.
Sarah, Mom, & I walk in, and are immediately drawn to the beautiful, rustic garden patio. Wood, plants, and succulents everywhere. A mini oasis if you will. Let me make something clear here…this isn’t your typical “Veggie Grill” experience. This is fine dining babes. With that said… expect fine dining prices.
As we cozied up with our Pinot’s, we selected various dishes from the A La Carte menu. Other menu options include: 3 different chefs choice tasting menus, with option of wine pairing. So fancy for the “valley”right?!. Haha. Get into it people. It’s an experience, ok?! The staff was very nice. Each dish explained, and service was above par.
First up…Olive Stuffed Olives…. Holy, BEST THING I EVER, SO CAREFULLY PUT in my MOUTH!!!! Soft on the inside, crispy on the outside without being greasy. Made with a touch of honey.
Each presentation better than the next. Homemade, lightly toasted sourdough alongside crushed tomato oil with balsamic glaze. This was so delicious! So full of flavor. I mean…it’s in a nest for god’s sake.
Ok, here’s where it gets really fabulous. Look at those colors! This, ladies & gents, is a multi-colored blackened cauliflower, over a bed of creamed cauliflower, topped with dehydrated cauliflower chips & chopped pistachios. O.M.GEEEEEEEE! Loaded inside a beautiful clay bowl, the display itself makes you NOT want to share. Chef Lee somehow manages to separate the flavors of the same vegetable through different textures and seasonings. FAVE!
Ok, mind you…I’m not eating all of this alone. Lol. Between 3 of us, we shared everything. Here is a shot of our next dishes up.
Dirty rice and Hand torn pasta with shaved onions. Both incredibly flavorful! The pasta was done al dente with pureed tomato sauce filled with great texture derived from capers, fresh greens, shaved onion and even, a hint of sweetness from a lil fruit. Perhaps it was pineapple. Not sure, but it definitely held up to, even some of the best pasta I had in Italy recently.The crispy rice was incredible. Brown rice flavored with nori, filled with mushrooms, squash, crispy onions, shaved carrots, avocado… etc. Honestly one of the best vegetarian/vegan meals I have ever had. I know ya’ll, bold statement, but I felt fresh, not heavy. Not one bite of tempeh, tofu..none of that. Everything centered around the “vegetable”.
In that bigger piece of heavy & beautiful pottery, is roasted mushrooms over burnt mashed sweet potato. Woohoooo!
Heres a close up. Beautifully dressed with a hint of acidity, the flavors pop in your mouth, & you really hone in on all the smoky flavor of the roast. With a mix of different mushrooms, fresh peas, greens, and a few crunchy nori chips, it all comes together in a big bowl of “Bitch, taste thissss!!!”
We had a wonderful experience here. The food… fresh, local, organic. Thanks The Gadarene Swine!
- 3 large eggplants
- 3 tbsp olive oil
- sea salt
- 2 tbsp thyme
- 1 tsp garlic powder
- 1 cup chopped cherry tomotoes
- Feta cheese. (I used reduced fat feta)
- FOR DRIZZLE:
- 2 tbsp olive oil+ 2 tbsp red wine vinegar+ 1 tbsp oregano Whisked)
Hey ya’ll!! Happy Thursday!
Things are finally slowing down and back to normal since getting back from Italy. No more jet lag, and I’m back in the kitchen to whip up some favorites to share with you!
This post is special to me. Why??? Well… let’s just say that eggplant was NEVER a top veggie of mine. I was young and dumb with the palate of a 12 year old. LOL. Proud to say, that I’ve found my inner veggie monster and now, can’t imagine not having eggplant as a staple at Ranch Relaxo. (Mi casa)
The great thing about this dildo shaped veggie, is that it’s soooo versatile. You can grill it, bake it, roast it, fry it, baba ghanoush it, bread it…well, steamed…Hmmm. NOT SO MUCH;/
Today, I’m sharing one of my favorite ways to eat it. Freakin’ ROASTEDDDD!!! Before we get into it… i want to share some of the benefits of the Purp.
I used the big ones for this, but you are MORE than welcome to use the smaller Japanese eggplants. Most would argue that they are more flavorful. Maybe right, but I get more meatiness out of these. It’s great as a side dish or as a main for your vegetarian homies.
The recipe is above but let’s go through the instructions.
- Rinse and pat dry eggplants.
- Cut lengthwise.
- With a sharp knife, score the flesh deeply in diamond shapes.
- Lay them down, open up cuts, and sprinkle with sea salt
- Let sit, cut side up for 30 min to release excess water.
- Pre-Heat oven to 400*
- Line a baking sheet with parchment paper.
- Wipe and lightly squeeze eggplants free of moisture and salt.
- Brush cut side with olive oil (about 3/4 tsp each), sprinkle with garlic and thyme.
- Place cut & seasoned side down onto lined baking sheet and roast at 400* for 45 min to 1 hr.
- Once taken out, let cool for 30 min before handling. Use a spatula to carefully remove from paper.
- Flip onto a plate. The eggplants will be a beautiful golden , caramel color and flattened out.
- Top with chopped cherry tomatoes, feta cheese (I use reduced fat),
- In a small mixing bowl, which together 2 tbsp olive oil, 2 tbsp red wine vinegar, And 1 tbsp oregano.
- Pour over the served eggplants with tomatoes and feta.
1 Tablespoon coconut flour
1 Tablespoon almond flour
2 Tablespoon protein powder (i used vanilla)
1 Teaspoon flax meal
1/8 Teaspoon cinnamon
1/2 Teaspoon baking powder
3 Tablespoon pumpkin puree
2 egg whites
1 Tablespoon unsweetened applesauce
1 Tablespoon sugar free syrup (or use liquid sweetener of choice or honey)
1/8 Teaspoon vanilla extract
Mix all dry ingredients first in bowl
Now add wet ingredients
Mix well with whisk or fork.
Once waffle iron is hot, spray with PAM or your choice. and add 1/2 the batter in the center. Close the iron. Wait for light to turn green and DONE!
Makes 2 waffles!
TOP WITH CHOPPED PECANS AND SUGAR FREE SYRUP!
Hello and happy Sunday! My favorite day of the week and you know what time it is!!! It’s BRUNCH time. Lol.
I’ve got a post for you today that is dedicated to the waffle. Before I pour myself a mimosa…here are a few recipe faves to switch up the sunday ideas.
Low Carb Pancakes
Banana Oat Protein Cookies
Vanilla Mug cake With Peanut Butter Topping
Crustless Protein Pumpkin Pie
Hanging out with the family today, and spending some much needed grandma time. We headed to the Antalope Valley Poppy Reserve after breakfast to see the beautiful fields of poppy’s that cover the hills. Welp….sadly…not one god damn poppy to be found everywhere. LMAO. All we got was 1 hr of sweet car ride tunes.We got there, and turned right back around. lol.
Back at Rancho Relaxo…Norma, my Ficus Lyrata is doing marvelously at home. Mom taught me to clean the leaves with milk and since doing so, the leaves are shiny and bright!
Cheers to prosecco and fresh squeezed grapefruit juice. Hallelujahhhh The new fave!
They’re pretty, pink, and sets the tone for the freakin’ weekennnnnnd!
1 750ml bottle of Prosecco, chilled
3-3.5 cups of fresh grapefruit juice (~4 very large), chilled
Sweetener ( I used a couple drops stevia) or simple syrup (optional)
So…here they are…Its waffle time! These are a healthier, grain free, paleo option to the typical leggo my eggo. If you don’t have a waffle maker (I feel bad for you) this batter, which is one serving…can also be done on the skillet and devoured as a pancake. Das right. For me, eating healthier, doesn’t need to affect the flavor. These are so yummmmmyyyy! There may be more ingredients than you are used to, but…get into it. Don’t give me sh*t.
The recipe is above and I hope you give it a try…I topped these fabulous #eatclean waffles with some Nature’s Hollow sugar-free syrup and some chopped pecans. Absolutely divine, delicious, and bomb.com. The recipe made 2 big waffles and I cut them into triangles…you know…so that it looks prettier and it looks like there is more on the plate. Lol.
It’s not that I NEVER eat carbs..I mean, please betch… but when I can limit without comprising bomb-nesss, I do. Give-n-take boo’s.
Just so you know…It’s lunch hour…& I am now eating spinach tart, fresh mozzarella, quinoa chips with kale dip, and having sangria. It’s the simple things in life that keep us happy, lol. Spent the night hanging out with my besties catching up and feeling baby bumps..(not mine, lol) , and now got all the fam over for an afternoon of snacks and sangria. That’s what I call..a weekend
If you’re gonna sit here and try to tell me you’re NOT a pizza lover, I want you to know that, we ALLLLL know you are LYINGGGGG!!! Lol. Listen, I’m not eating it every night or anything, but in my new balanced approach to eating, it’s give a lil, take a lil. Weekends…maybe I take a little more;) I love being in the kitchen, but when having friends over, I prefer pouring some great wine, and spending time with my loved ones.
This weekend, I made some super quick, but INCREDIBLE semi-homemade pizzas that left me thinking “screw chicken n’ veggies…I’m trying’ to have this shit every freakin night!”
Although it may be fun for a “real” chef to make a homemade crust…Im a wanna be chef…( not a real one, lol)so I’m allowed to take the easy route. I got lucky when I realized that the easy route was just as, or better than a lot of pizzas out there. The BIG plus, is that I made two individual pizzas in 20 minutes! I found these Stonefire Flatbreads at my local Ralphs market. Completely obsessed! I’ve had them before but only dipped with hummus, So I thought ummm, helloooo…PIZZA!!!!!
Anything that involves bread..cheese…and…well, yeah, just bread and cheese, in my eyes is HEAVEN! I thought I’d pick up a different type of cheese this time, other than typical mozzarella.
For real, intense flavor and melts beautifully. This Garlic, basil cheese by Sincerely, Brigitte is amazing!
I complicate life in general, so with my pizza, I like to keep it simple. This post isn’t gonna be the healthiest of meals, but I did manage to save a few calories by using Boar’s Head Turkey Pepperoni instead of the full fat pepperoni. I promise, you won’t even know the difference.
Alright…super simple situation here.
Pre heat oven to 400* or in pizza mode in convection oven
Lay out the two pizzas on a flat surface.
Spread a thin layer of tomato paste over the flatbread
Add slices of cheese
Sprinkle with oregano (Pro italian tip)
Add desired other toppings.
Sprinkle with red pepper flakes
Cook for 12-15 minutes (depending on how crispy you prefer it)
Totes easy right!? My two favorite pizzas, as you can see, are Margarita & thinly sliced green pepper and pepperoni.
And, EXTRA CRISPY!
My favorite way to serve pizza, well, most foods…is a on a rustic wood block or cutting board. I looks fantastic when serving and easy for clean up. This will definitely impress. The best part is that you don’t have to be slaving away in the kitchen or ordering Pizza Hut. This is a perfect in between, SEMI-Homemade way to customize and enjoy with your friends.
This is absolutely gonna be a weekend treat that I’ll be making again! Did this inspire you to enjoy some cheesy carbs!? I hope so;
This weekend was fantastic! Jordan Spieth won The Masters…Un-F*%@ing-Believable! We had a great time watching the tournament mostly at home (rancho relaxo) but managed to hit up our local sports bar on the last day of it to watch it with some friends.
Watching the tournament was getting us inspired so we went and hit balls at Weddington Golf 2 days in a row! Lol I’ve really enjoyed learning more about the game, and little by little, my swing is getting better.
As you know from my first post back, my BF and I go back n’ forth from LA to the BAY…so this was his weekend to come here This post is dedicated to our favorite spot near my house. Never fails. We go there EVERY time he comes to town.
TIPPLE AND BRINE
Date night is the best! For the most part, if I’m not in the salon…I’m in some sort of sports/workout wear, so dressing up for a nice dinner is a freakin treat.
GET THE LOOK
DRESS: Rory Beca
Tipple and Brine’s “Social Hour” otherwise…Happy Hour, lol starts at 4:30 and goes until 6:30. We typically get there 5:30 and enjoy $2 chef’s choice oysters, and $7 dollar Old Fashioned’s. Seriously AMAZING! The bartenders know what they’re doing. The oysters are always fresh and constantly changing.
The best is if you can make it there on Mondays…DOLLAR OYSTERS!!! Ummmm, hello!
I think the best seats in the house, are the high tables or at the bar. What I mostly LOVEEEE about the restaurant, is it’s vibe..its decor. It’s totally my style. Rustic but sexy. lol. It’s got a barn like feel and is definitely comfortable. I love having a place like this finally show up on my side of the hood. haha.
Crispy Bacon Toast burrata / leeks / fennel pollen $10
This was AMAZING!!! Also try the:
Mushroom Toast goat cheese / caramelized onions / aged balsamic $10
Their full menu hits all the faves… Oysters, Veggies, Sea, Land and Dessert. Everything fresh, and I haven’t tried anything I didn’t love.
Always start off with a dozen oysters, and extra crispy fries;)
After dinner we headed upstairs to the Tunnel Bar(which opens at 7) for a dessert cocktail and a nice sunset vibe on the rooftop.
Ended our date with heatlamps and whiskey, and an uber ride for 4 bucks. lol
Next Up: Semi-Homemade pizzas for a movie night in! Stay posted! XOXOX
- English muffins
- 1 per person, cut in half
- (I use whole grain or high fiber)
- Thick cut ham
- (use a round cutout for a perfect circle)
- organic eggs
- (2 eggs per person)
- 3/4 Cup nonfat plain yogurt
- 2 teaspoons lemon juice
- 2 tablespoons of healthier butter substitution (ex: smart balance)
- 3 egg yolks
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- Pinch of ground pepper
- Fresh dill to taste or for garnish
- Use a double boiler.
- Over simmering water, Beat yogurt,lemon juice, egg yolks well.
- Stirring or using a whisk frequently, until sauce has thickened, about 15 min.
- Remove from heat and add salt, pepper, dill
- Toast english muffins
- Brown ham on pan.
- poach or fry eggs. (if poaching, add a splash of white vinegar to water.
- (I prefer to fry in skillet with a lil coconut oil. )
Good morning beauties! So happy to be back and sharing again! This fine Sunday morning is devoted to enjoying a rest day and cookin’ up a delicious brunch.
This Sunday is particularly special because it’s freakin Masters weekend!!!!!!!!Helloooooo! The Super Bowl of golf y’all. Das right.
My bu’s in town, so it’s been fun cooking up something a lil different other than my typical egg white omelette with a side of veggies, lol. (I tend to save my carbs for dinner and wine)
Sunday brunch at Rancho Relaxo (mi casa) though, is always a treat. Todays agenda includes…
- champagne+oj….Ummm. A mimosa. Or 4. Or 5 lol
- Eating this bomb ass breakfast of eggs benedict
- Hitting the driving range for some much need golf swing practice with Kyle
- Meeting up with cousins and friends at Rocco’s Tavern to watch the last day of the Masters Tournament.
- Afternoon siesta (it is a day of rest after all:)
- Homemade pizzas for dinner
Benedict is absolutely a brunch staple. Always been a fave for me. I find one freakin problem with it though…
The hollandaise sauce…listen, don’t get me wrong, it’s the bombbbb, but just soooo rich and butter heady. Honestly, I just can’t even. Obviously every once in a while is fine, but when brunching every Sunday is a hobby, you try and find healthier alternatives, lol.
This recipe for a yogurt based hollandaise sauce cuts the calories by 80% and tastes divine! All the ingredients and instructions are above, so try it out and let me know what you think!
Its 75 degrees out here today, and we’re loving it! Happy SUNDAY! xoxo
Oh heyyyyooooo!!!! Well, well, well….look who’s back!!! Oh boy…where do I EVEN start?So, here it goes. After a longgggg (over a year:/) hiatus…I’m happy to say, From Fries To Fit has finally made a return. Lol. I’m not gonna sit here and bore you with everything that’s gone on within this past year that I haven’t been writing, but I will say…life keeps you on your toes, I mean…life has flipped upside down, and now, I’m returning to find a very happy balance. That is, in life, love, and health.
I no longer obsess or have anxiety over being in perfect shape, counting every calorie, or bingeing. Every lil bit of progress that I’ve made this past year has made my quality of life so much better. Who cares if you fluctuate a few pounds. That’s life. So whatever. With that being said… My posts starting now, will be more focused on what I truly enjoy…and that is cooking, family, travel, healthy living, style, decor, and entertaining. Not constant posts about training and fitness. To. Be honest, that just ended up sending me into a whirlwind of constantly trying to keep up.
So, bare with me y’all. I will VERY soon be updating the site with a new look. If you all don’t yet follow me on instagram as @fromfriestofit…do so now puleazzzeeee.
In more recent news, lol….I now have short hair. Well…it was short. Now, I’m all…”long hair, don’t care!” I’m growing it. Woohoo. It’s finally past the awkward stage. Girls, you know what I mean by this. Color wise…still ombre. Honestly, it may be a bit 2013, but IDGAF. It’s low maintenance and I’m kinda feelin’ it. If you’re looking for a great colorist in LA, see my girl Christina at Román Salon.
Welp…there they are. My favorite peeps. Been very fortunate to be spending a lot more time hangin’ with my cute lil fam. Oh look…I’m drinking a margarita…what a surprise. Lol. Here we are enjoying a vegan night out ( brothers’ a veg.) at Gracias Madre in LA. I love this pic because we rarely go out to eat as a family. We are much more, at home BBQ type folks, but I gotta tell ya…as a non vegan, I realllly enjoyed the food! The restaurant is STUNNING, the bar is really rustic looking with a very open feel. The outdoor space is…I mean, forget it. Cozy, inviting, and a bit old Mexico style. I highly recommend it. Even just for the chips, salsa, and a jalapeño margarita with your girls;)
My other loves….these boys. Been spending a bit of time, as of lately, traveling back n forth from the Bay Area visiting my man (we switch off every 12 days lol) and his big, bear faced rot, Sonny. Swooooon. (You all know my crazy poodle mix, Wilbur already<3) Ok, yes. It’s long distance, but not by far. Yes, it’s hard, but we make it work… And, yes, crazy and for each other.;) Anyway…love this pic. Typical Sunday at the parental unit, eating lots of Argentinian BBQ meat and chorizo. Das right.
Since I’ve seen you last on FF2F…I’ve picked up a new hobby. Yep. So into it. I mean…I haven’t yet played an actual game lmao…but working on my swing like a profeshhhh. With a coach n’ all. Say what you will now betches, soon enough…I’ll be Tiger Woods’n circles around your asses. Lol. In the sun, beer in hand, and someone else carrying my clubs. Byeeee. Wouldn’t thaaaaat be niceeeee!? I figured this sport, and yes, I consider it a sport…not just a game, would be a nice switch up from my typical crazy workouts, or more extreme sports I’ve played. It’s all about enjoying the outdoors and not being so hard on my body.
Within the past year…all my besties are now preggo, married, or engaged. Lol. Lots of showers of all sorts to plan. Can’t wait to share pics and ideas!
Probably the most influential part of this year, was this woman right here. My beautiful grandmother who was recently diagnosed with terminal cancer. After 30 years of us living in the states, and her in Argentina…we were finally able to get her here to spend the rest of her life with us, her family. Only positive and happy vibes from here on out…and a mammogram ASAP. I don’t care if I’m only 31. Early detection is key babes.
As I start this new chapter of From Fries To Fit, I want to thank you all for letting me share a piece of me with you. I’m feeling really good about this, and I can’t wait to share some great recipes, entertaining & decor ideas, style and beauty inspiration…