Wednesday, April 29, 2015


 This week I've been busy spreading inspiralization every where I go! This weekend I picked up my copy of Inspiralized and it totally did inspire me! I'm going to tell you about two fantastic recipes I created with inspiration from Inspiralized. One, this evening's dinner, I took a photo of....but the second recipe....the second recipe was so good and we were so hungry I didn't get to take a picture. We literally scarfed the food before we had the chance! It was that good! 

Halibut with Butter and Shallots Served with Orange Beet Spaghetti with Bleu Cheese and Walnuts

Super easy. 25 minutes tops. Serves 3

4 Beets, Peeled and Spiralized with the Spaghetti Blade
Orange-Infused Olive Oil
Orange Slices
Bleu Cheese
Halibut Steaks (1 per person)
1/2 Stick of Butter
2 Shallots, Chopped

Toss the beet spaghetti with the olive oil, salt, pepper and orange slices and roast for 15 minutes in a 420 degree oven. While the beet spaghetti is roasting, season the fish with salt and pepper and saute in a skillet with butter and shallots. Remove the beet spaghetti from the oven, plate, and top with bleu cheese and walnuts. Serve with the fish. Tonight I had some leftover Pineapple Chutney from Easter that I threw on top of the fish. It worked. It was pretty good. I don't know that I'd add that every time, though. 

And, here's the other recipe. I truly wish I had a picture of this one!

Zucchini & Squash Spaghetti with Sesame Oil and Rice Wine Vinegar Chicken 

2 Zucchini, Peeled and Spiralized with the Spaghetti Blade
2 Yellow Squash, Peeled and Spiralized with the Spaghetti Blade
Walnut Oil
Sesame Oil
Rice Wine Vinegar
Red Pepper Flakes
2 Shallots, Chopped
5 Boneless, Skinless Chicken Thighs, Chopped

In a large skillet, heat the walnut and sesame oils, add the shallots. Salt and pepper the chicken. Cook until brown on the outside. Add the zucchini and squash along with the rice wine vinegar and red pepper flakes. Add salt and pepper to taste. Toss and continue to saute until chicken is cooked thoroughly and the zucchini and squash are warm and softened slightly. 

Tuesday, April 28, 2015

Call Me Ishmael

Earlier this month we took Xander on his first whale watching trip through the Ocean Institute. Growing up in San Clemente, we visited the Ocean Institute (at that time though it was called the Marine Institute) every year. It was always my most favorite field trip. My own first whale watching trip took place at the Marine Institute. The first time I held a star fish was at the MI. The first time I dissected a squid (yes I've done it more than once) was at the MI. Raising Xander primarily in northern California, in the heart of gold country, it's very important he get the same coastal experiences I received growing up. That of course, means an annual trip to the Ocean Institute, staying the night on the Pilgrim, visiting tide pools, and taking rowing and sailing lessons. I want him to grow up with a love and respect for our oceans. The Ocean Institute accomplishes this. It really is an amazing place. Check it out...

Petting sting rays and sharks at the Surf Science Learning Center.

Discovering hundreds of species of fish at the Ecology Learning Center.

The touch tank filled with star fish, sea cucumbers and so much more!

Making waves in the wave tank. 

Xander's favorite was definitely the sting rays and sharks until we got to the whale watching....

A 3-hour whale watching trip, about an hour in we encountered a fin calf and cow. It was amazing. Even the researchers on our boat were in disbelief at how jovial the pair was and determined they were putting on quite a show. The fin whale is the second largest animal on Earth after the blue whale. They average 89 feet long and weight 75 tons! It was so remarkable. Xander was absolutely loving the experience!

The fins were just insanely huge. It was crazy to see.

One of the whales comes to the surface.

Riding up alongside the boat.

This was Xander's "King of the World" moment.

Just leaving the harbor.

A shot of the south Orange County coastline.