I use to paint still life in high school; I have one painting left to prove it. In fact I use to draw a lot when I was younger. I’ve never been into people as an object, but more just objects. And lately because of this blog, food as still life has been my obsession.
I like grapefruit with honey sprinkled with cinnamon for energy as a snack or after I have oatmeal. Because oatmeal by itself is not enough food for me in the morning.
Let me know what you think of my Ruby Red Grapefruit Lady.
Roasted lemon-balsamic broccoli is a combination of tart & sweet on top of crunchy broccoli. Also, the balsamic vinegar becomes a little caramelized when is in the oven. Serve with quinoa, or another whole grain.
The reason I love quinoa is because whole grains are not fattening. As much as I love rice, it is fattening. I won’t bore you about whole grains and why they are healthier, but you will fill more full and satisfied longer after eating them. People all over the world consume primarily whole grains, and yet they aren’t as heavy as Americans.
Also, I love quinoa also because its so pretty and sunny looking when its cooked -- cheers you up. Let me know if you need any suggestions.
Preparation for Broccoli:
Preheat oven to 450˚. Cut 1 pound broccoli crowns into small florets. In a large bowl, toss broccoli with Brianna’s’ Home-style balsamic dressing (you can use one you like or you can make your own), drizzle with OVOO and fresh squeezed lemon (about 2 tablespoons). Arrange on baking sheet; bake at 450˚for 15 minutes, or until the tenderness is good for you. I like mine crunchy.
Preparation for Quinoa – its best to follow the package directions of the brand you buy.
