Blood Orange Roasted Chicken


Blood Oranges are typically a very winter fruit but it always reminds me of upcoming spring (mainly because of its color). That is why I usually cook dishes with them on first days of March.

I found the similar recipe on Williams Sonoma website but realized that it lacks something and added green olives. It is super simple and blood oranges make the chicken pop in flavor!

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Classic Mushroom Pasta


Whenever I travel somewhere, I always want to make sure to get the most authentic experience from the country. Especially food experiences. When I was in Rome, it was hard to recognize authentic restaurants since there are so many tourist traps with overcooked pasta and cream in the sauce ( how could you treat your pasta this way?!).

Anyway, one of my Instagram followers – Livingintravels is traveling across Italy and currently spending time on Rome. Her pictures reminded me of how great the food is in there and how awesome they treat their pasta. So I decided to make an authentic Italian pasta and show you the proper way of cooking it.

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Superbowl is coming up this Sunday! For me this football event has always been sort of like a Thanksgiving or Christmas: we feast, we drink and we celebrate! Food on this day is extremely important and I try to do my best to prepare the table.

Since I decided to become peschetarian/vegetarian for a while, I realized  that this year’s menu should look a little different, at least for myself. Sticking to the burgers was a great option because who doesn’t love them? I came up with a fancy recipe for burger patty made of beets, experimented for the first part and the week and voila!

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Vegan Stir Fry


Since I moved to San Francisco, my knowledge about various cuisines got a little broader. I promised myself that starting in 2018 I’ll finally expose myself to asian cuisine.

Not quite sure why it took me so long to stock up my kitchen with rice vinegar, few types of soy sauce and sesame seeds. But I think because where I am from (I am from Russia), these ingredients are sort of luxury. In order to cook Pad Thai or simple Cantonese sauce, It would take hours of research, days to wait for a package that may or may not pass the customs and of course, lots of money.

For now, since I have been practicing for quite a while it’s time for me to show you some of the recipes that I came up with. Let’s start with the healthy one.

P.S.: I Used P.F. Chang’s sesame sauce for this recipe and it turned out absolutely delicious, but just in case I included the recipe for the sauce itself.

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The Easiest Lobster Tail Recipe


Remember that one time you ordered lobster at the restaurant and paid an idiotically high price for it? Well, this should stop! The thing is, lobster tails are usually inexpensive and the price range could vary from $8 to $15 depending on the area you live in. Hint: the once who live near the sea or the ocean typically pay a little less. You can find lobster tails in your local supermarket in raw fish department or frozen in the seafood section.

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Baked Cauliflower With Healthy Peperonata Sauce


Well Hello there my dear readers. I’m alive and finally back from this madly long holiday season which happen to be the most unhealthy one.

January is one of the most stressful months of the year: you have to pull yourself together after partying line an animal or being on omnivore for a month, go back to work, start eating healthy and finally pay a visit to the gym. I’m sure that most of you have been swearing in your NYE resolutions to start eating normal foods, drink less alcohol etc, ect.

The bad news is: Mondays will never make you lose weight, so won’t any first day of the month. The good news: your commitment and passion to your “lose weight” resolution will definitely do something good! So why wait for tomorrow when you can start cooking healthy today?

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Foolproof Mushroom Soup


I bet you’ve tried pureed mushroom soups many times and they may have been delicious, but… Many restaurants and packaged food manufacturers add one thing that can mess up your diet, stomach and even pallet and the ingredient is – cream.

Don’t get me wrong, cream makes everything taste better, but it can also be bad for those trying to lose weight and those with lactose intolerance. Besides that, you don’t really feel that much flavor if your soup is packed with cream.

I have a recipe that tastes almost like the mushroom soup with cream but without it. I have one secret ingredient that actually makes the entire soup. Ready? Check the recipe below then!

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Pumpkin Zig Zags With Roasted Pepper Sauce

I am definitely all for the pumpkin season this year, and today I have something special for you.

I found these cute mini zig-zags at Trader Joe’s and could stand buying a package. Since I’m trying to eat healthily and consume more vegetables, zig-zags turned out to be an excellent substitution for actual pasta.

Keep this recipe in your bookmarks if you don’t want to overindulge yourself with turkey and gravy this Thanksgiving 🙂

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