food ideas

Today’s salad 🍃

I finely chopped kale, spinach, cucumber and bell pepper. And then I topped the salad with dried cranberries, almonds and sundried tomatoes, and for creaminess I added my pea paste 😋


The ultimate foodie class

What do you get when you combine MasterChef with Shark Tank? 

A quarter-long class at UC Davis that culminates in a four-hour competition.

In the Food Product Innovation and Development class, students brainstorm ideas for new food products, from beer bites to probiotic hot sauce, savory ice creams and spoon-shaped biscotti. Whatever they can dream up, they make. 

Students spend long hours developing their ideas in a kitchen laboratory, and even design packaging and labels to meet all federal guidelines and health claims.

Instructor Matthew Lange of the department of food science and technology at UC Davis developed the competition-based course over the past two years in hopes of fostering entrepreneurial skills and interest among the science-focused students.

“The first thing I tell students is that they can impact millions of lives by creating delicious new food products that also happen to be healthier and more sustainably produced,” Lange said.

In the end students not only walk away with knowledge of how to identify ingredients and processing methods that can make sustainable and healthy foods, but also how to quantify startup costs, scale-up a potential company, and what it takes to break into and make it in the food market.


Making sunshine peppers and rice 🌞🍚

Sauté thinly sliced red onion, yellow and orange bell peppers in olive oil with garlic, oregano and a little chilli. When the veggies are softened, throw in some leftover rice, a splash of soy sauce and a handful of frozen peas and sweetcorn, then stir it all together to heat the rice through thoroughly. Once all is piping hot and delicious, serve and enjoy!

This is literally as pretty as my oatmeal has ever been.  

Being at my parent’s house means that I have access to all of the fancy ingredients that I don’t have in my little studio apartment kitchen.  I make my oatmeal with steel cut oats using Alton Brown’s recipe rather than the one on the box, which I would HIGHLY recommend.  I usually skip the buttermilk and use exclusively regular milk to substitute because I don’t keep it stocked in my fridge.  Whole milk makes it yummier.  

Don’t keep it “safe.”  Push the yum.