Spicy Summer Squash

Summer squash is most definitely on my “Top 3 Favorite Veggies” list, right alongside zucchini and brussels sprouts.  Because all normal people keep lists of their fave veggies, right?  In any case, this recipe is a kicked-up version of one my mom made for us growing up, that I OBVIOUSLY loved (see “Top 3 Favorite Veggies” list above).  You’ll dig it, too.

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SPICY SUMMER SQUASH

1 lb. summer squash

1/2 yellow onion; thinly sliced

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Chicken Tinola

One of my closest friends is Filipina (or Pinay, if you’re hip to the whole Filipino thing), and I love it when she cooks up a storm of Philippines delicacies — mostly because lumpia and Spam make my heart sing.  She taught me how to make one of her favorite dishes, tinola, a chicken soup that’s traditionally served over white rice (or cauliflower rice, in my case).  This recipe is 100% authentic (according to her mom) and 100% on point (according to me).

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CHICKEN TINOLA

1 whole chicken; cut into pieces (or 2.5 lbs. bone-in, skin-on chicken pieces)

2 tbl. coconut oil

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