Afternoon tea in @TheFrenchRoom_ is back, Friday-Sunday from 12pm-2pm in the swanky bar! Price for tea is $55 per person, inclusive of scones, sandwiches and cakes paired with our Zakti tea selections. Price includes valet but does not include tax and gratuity. ⠀⠀
Reservations can be made via phone, Monday-Saturday 9am to 5pm. 📞 (214) 651-3615
Texas-sized onion, golden-fried (1450 cal.) and served with Cajun Horseradish sauce (270 cal.) appetizer at Texas Road House.
Welcome to Texas, y'all. 1/4 missing from the bloom due to hungry diners 😅
Donuts🍩 were calling my name this morning and I enjoyed every bite of it🙌🤗 Something I get a lot from posting lots of “healthy” pictures of food is “what do you have as a cheat meal?” Or “what’s your favorite cheat food” and the answer is I don’t consider anything a cheat food. I listen to my body and if I want to have a donut I go get myself a donut, now I will say most days I crave some freshAF veggies!😋
Basically I love food way too much to restrict myself and hope to share how I keep that balance in my life with you guys in this little square space. The recipes, especially the sweeter recipes I share are ways I like to be able to eat “treats” that still nourish my body because that is absolutely number one for me
And what works for me may not always work for you and that’s okay because our bodies are all very different in the way we absorb and utilize the food we eat
These squares are my gooey Goodness chocolates. Recipe is in the highlights except I poured these into a square baking pan and then stuck em in the freezer and cut into squares. SO EASY!
Date night never tasted so good! My hubby and I tried the sampler appetizer @rockfishseafoodandgrill last night which had #calamari , spinach artichoke dip and volcano #shrimp . It was delicious and the volcano shrimp are my absolute favorite! I would go back just to order the shrimp!
I have finally woken up from my two week-long nap, to write a blog post to explain everything you need to know about planning a trip to Europe! I want to help you save money, spare you a headache or two, or maybe even prepare you for a Locked Up Abroad situation. That escalated quickly. Anyway, the link is in the bio.✌🏼️P.S. Stay tuned for some wild stories involving sketchy hostels, Polizei, almost getting stranded multiple times, experiencing language barriers and kind people who helped us translate, avalanches, and more in ~Part Two~ #hungrylikehailey
This is what we had with the ribs last night. A 3in1 salad: two color sweet potato salad, balsamic Brussels sprouts and red cabbage salad. I shared the potato salad previously (check October) but briefly I boil whole potatoes with skin (I used a Garnet and a Japanese yam this time, but you can do any combination), peeled and cut in cubes once cooked. Added a finely sliced cipollini onion (you can add red onion) - I like to soak onion in iced water for at least 5 mins before using in salads. Added olives (used kalamata here but you can use any mix). Dressing is a mix of olive oil, apple cider vinegar, Dijon mustard, salt, pepper, lemon juice. It has to be a generous amount. Added dry chives this time, fresh ones would be good too or just skip. The red cabbage salad is what I shared few days ago, minus the beets. And the Brussels sprouts are roasted in a pan with olive oil and salt and finished with balsamic vinegar (the aged one is the best). It was super delish, perfect compliment for the ribs 😋😋😋! #plantparadox#theplantparadox#lectinfree#supersaladbowl#saladbowl#colorfulsalad#paleosalad#sidedishes#sweetpotatosalad#redcabbagesalad#brusselsprouts#dallasfoodie#healthyfoodie#foodismedicine#healthfoodshare#healthydinnerideas#guthealth
Here comes the sun ☀️
The Backyard is open, people! Grab your family, friends or pups and get here. Tasty BBQ and ice cold libations being served up all day long, with live music starting at 3pm. And... the wheel is spinning! #FerrisWheelers
I wish I had a better photo to picture what my husband said to be the best ribs he’s ever had (and that a man who’s is all into Texas bbq and has been trying a lot of them, some of the best out there). Obviously, ribs was something I never wanted to make, because I know they take a long time to cook and I like things that cook fast, and it’s something I’m not used to making at all. I didn’t know how, plus every single recipe you see online, even the Paleo ones, require bbq sauce. So yesterday, when I found @burgundyslocal and saw this beef short ribs I decided to give it a try. Btw, this shops is amazing and I can’t believe I didn’t know about them until now. So after searching and searching and couldn’t find a recipe that clicked with me, i decided to do my own thing. I made a dry rub from few smashed garlic cloves, peppercorns, kosher salt, Hungarian paprika, cumin, onion powder, cayenne pepper (generous quantities of each!). I rubbed the meat on all sides and put it in a ceramic pan. I added about 1/2 cup of bone broth I also bought yesterday (all #PlantParadox compliant) and cooked it in the oven, with a loose cover made of aluminium foil, at 275F, for 3h. Turn them around several times during the process. That broth on the bottom of the pan became creamy and thin by itself, so I used it as a gravy. I had a small portion to my hubby’s delight who could have the rest, but it was so extremely satisfying. A glass of Merlot + a super salad I’ll post next. Tell me do you cook ribs in a PP friendly way and how should I make them next time?
Finally checking out @modernmarket and their #vegan breakfast options! Southwest Tofu - ordered with no butter, sub oil, and sub vegan cheese. Basically comes with a side of avocado toast if you want to eat it that way. For $7, a pretty great deal and very tasty.
When the hubs makes you breakfast you know it’s gonna be a good day ☺️ it’s also going to be an unbelievable 70 degrees today and I’m not complaining ONE bit. How do you not spend a day like today outside?!