Tag Archives: vegetables

Seasonal Eating

Have you ever heard this concept of “seasonal eating” mentioned and wondered what it’s all about? Have you ever heard a health coach talk about the importance of eating seasonally for a balanced diet and overall health or been to a restaurant that boasts a seasonal, local menu and been curious about what the point is? Well, in recent years I have done some research on seasonal eating; enough to know that eating seasonally is something we should all strive to practice a bit more than we currently do. Now, I am by no means an expert on eating seasonally, I’m really just an explorer on the subject, but I know enough to give you a brief background on the idea of seasonal eating and provide you with a direction of how to eat more seasonally.

The most basic definition of seasonal eating refers to eating fruits and vegetables at their peak time of harvest for the best level of freshness, flavor and nutritional benefits. Ayurveda, the sister science to yoga that focuses on the importance of balanced and seasonal eating, tells us that we should eat the fruits and vegetables that naturally come into harvest in each season. Why? The belief, and there is evidence to back this all up, is that the Earth provides us with the produce that our bodies need to be most sustained in each season.

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Restaurant Review: Cleo Hollywood

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Ciao my friends! Johnny here with a little restaurant review for you! On October 17th, I headed up the freeway from Orange County to Hollywood to see Florence + the Machine at the Hollywood Bowl (it was a spectacular show – maybe the best concert I’ve been to so far). Anyway, having experienced the parking nightmare of the Hollywood Bowl before, I decided to head up to Hollywood early to ditch the car and spend a day being a native-tourist and of course, treat myself to a great meal at a new restaurant!

Earlier in the week, I had begun googling for good restaurants near the Hollywood Bowl; the one that really captured by attention was Cleo. The restaurant was described as a cool Mediterranean Tapas Restaurant, serving up small plates of Greek, Lebanese, and other Mediterranean inspired delicacies as well as great cocktails – these are things I love so naturally I landed here for my dinner before the show.

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Recipe Review: Tyler Florence’s Watermelon Gazpacho

Ciao friends! Are you a fan of the tasty, chilled Spanish soup known as gazpacho? Personally, I am a HUGE fan! Gazpacho is packed with fresh vegetables, is amazingly refreshing, and doesn’t even require cooking! For as much as I love gazpacho, however, there is one variant that I put off trying for a long time: Watermelon Gazpacho. This past Meatless Monday, I finally put myself up to the challenge and gave it a shot!

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Johnny’s Frittata

In the morning, I like to have a really nutritious, protein packed meal to start my day off right. This frittata is exactly that. Eggs and whites, spinach, vegetables, and avocado make this one power house breakfast. I make this for breakfast for myself almost every day because it is just so good and sets me up for success throughout the day.

Johnny Frittata

  • Servings: 1-2
  • Difficulty: easy
  • Print

Ingredients:

  • 1 ½ tablespoons olive oil
  • 2 full eggs
  • 1 cup egg whites
  • 1 tablespoon red onion, chopped
  • 2 tablespoons bell pepper, chopped
  • 2 tablespoons tomato, chopped
  • 2 tablespoons zucchini, chopped
  • 2 tablespoons mushrooms, chopped
  • 1 cup packed fresh spinach
  • 5 cubes avocado
  • Pinch salt and pepper
  • Pinch red pepper flakes
  • ½ teaspoon paprika
  • Salsa, optional

Directions:

Preheat the oven to 425 ̊F. Heat the oil in a small pan over medium-high heat until hot. Add the onion, pepper, tomato, zucchini, and mushrooms. Sprinkle with salt, pepper, and red pepper flakes. Sauté the vegetables until tender, about 4 minutes. Add the spinach and cook till wilted.

In the meantime, beat the eggs, egg whites, and paprika together in a large bowl. Once the spinach is wilted, pour the egg mixture into the pan so that it covers all the vegetables and spinach. Drop the avocado cubes throughout eggs.

Place in the oven and cook until cooked through, about 10-15 minutes. Remove and plate. Top with salsa and serve!