Meet Britt, one of our resident foodies:
From a small farm town in So Cal to the big city of Los Angeles, Britt is living the life (on a budget but it's fabulous). You can catch her shopping her life away at Buffalo Exchange or Instagramming the latest trendy cafe in town. Not to mention a sucker for a killer Chai Tea Latte!
Meet Julie, our Vineal Vixen:
Julie Gauvin, accredited Junior Wine Expert and current serving Spokeswoman and Retail Director of Vine Winery, will be here to lend her expertise regarding all things wine. But most importantly, she’ll keep it interesting, light and fun for your drinking pleasure. Stay tuned as she helps you figure out what you like, where to find it, and what to pair it with. This newfound knowledge will give you that extra edge at the dinner table with friends, family or even on that hot date you have tonight. Check back every Wednesday to see what's new!
Meet Kasey, our LA Food Blogger:
This East Coast girl has recently traded in her New England Clam Chowda for California Rolls! Kasey has been whipping up delectable dishes in her kitchen since she was 10 years old. Combining ingredients and trying new concoctions became her favorite hobby. Kasey is a fabulous food blogger representing Kasey's Kitchen, her self-proclaimed food blog! Kasey attends a ton of fun food events around town and she is sharing her fun, healthy recipes with us every week!
Do you ever have those cravings that you just can't shake? The other night I had a hankering for Chinese Orange Chicken. You know, that thick battered, super sweet, clog your artery kind of dish?
Yup, that's what I was craving but then I thought of all the beach-bods here in Southern California and how they surely wouldn't be caught dead shoveling that sort of dish in their mouths came to mind. Light-bulb! What if I came up with a healthier, non-fried, non-artery clogging version?? Well, if you're thinking "OMG I HOPE SHE DID"... you're in luck! Scroll down and don't miss the recipe for Coconut Rice at the bottom!
Bring coconut milk to a boil, add rice and coconut, remove from heat and cover for 5-7 minutes until the liquid is absorbed. Add a bit of salt to taste.
In a shallow bowl, pile up coconut rice, place the veggies next and spoon your Orange Chicken mixture on top. Serve with chopsticks. Enjoy!
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