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!
Here’s one of my favorite new recipes I’ve created this year. It’s healthy, yummy, and insanely easy to make!
1. Prepare your brown rice according to the directions on the package.
2. Heat a spoonful of coconut oil in a saute pan over a medium heat.
3. Add in thawed shrimp with a pinch of salt.
Tip - if you're using a non-stick pan, drain the liquid from the pan are you're cooking.
4. Add in 2 tablespoons of sweet chili sauce and a few shakes of soy sauce. Stir to cover each shrimp and lower heat.
5. At this time, in a small saucepan, heat a 2 heaping tablespoons of marmalade and a splash of coconut water until it melts down then set aside.
6. When your rice is done, add in some crushed red pepper (according to how spicy you want it) and sesame oil with a pinch of salt.
7. Here's the tricky part. Over a very low flame in a dry, non-stick pan, add in a small handful of shredded coconut and toast until golden brown. Be sure to keep an eye on it and keep it moving by shaking the pan, it will burn very easily if unattended.
Make a nice pile of brown rice in the center of your dish. Top with the shrimp and edamame mixture.
Drizzle a bit of your marmalade glaze over the dish and sprinkle with toasted coconut.
See a quick video of the recipe here:
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