This recipe was originally posted in October 2013 and has since been rephotographed and revamped for relevancy and quality! Paella, a traditional Spanish rice dish has been around for ages and everyone seems to put their own spin on it. My spin, is to healthify it a bit, and simplify it, by doing the whole ‘set it, and
*This recipe has been rephotographed, updated, and revamped for quality and relevancy* Years ago when I shared this post on the blog I had pulled the recipe from the Chef Micheal Smith Fast Flavors cookbook that I got when I went attended Christmas in November at the Jasper Park Lodge and MET HIM in person. He is a great
I had one of those moments the other day – the kind of moment I imagine every blogger has at some point or another – I felt annoyed, frustrated, and overwhelmed with the workings and endless “to-do’s” of the blog and wanted to just throw in the towel and say goodbye to Nutritionist in the Kitch. Yep.
We have had some crazy hot weather lately, and I am not complaining! It’s not often we get heat like this here in Edmonton, so I am taking it all in, one bead of sweat at a time! So I thought, in honor of this heat, I’d make some of my favorite Mexican food …
Dill. Probably one of my favorite herbs, well definitely in the top three alongside cilantro and basil. One thing dill reminds me of is my Baba’s garden. When she was still here, we would visit her in Dauphin, Manitoba every summer. She had a garden the size of a football field I swear, and up