After spending an indulgent week in Spain, I returned home and immediately found myself back at the office immersed in a 2-day BBQ bootcamp of sorts. Rough job, I know. 🙂 My colleagues and I spent time with award winning BBQ Grand Champion pitmaster Harry Soo, learning the art of competition-style BBQ. Harry flew in from LA to teach us about the art and science of low-and-slow barbecue. Harry and his wife Donna showed us how to make brisket, ribs, pork shoulder, chicken, tri-tip and tuna. Before we got to chow down on all of the deliciousness, he started the day by serving us what he affectionately calls Breakfast Fatty’s – scrambled eggs, cream cheese and apple fritters wrapped in pork sausage and bacon. I need a Zantac just writing that! Seriously, my job is the best but it’s a constant challenge to be around all of this food and stay in shape. I try really hard to eat healthy and stay fit, so this kind of food is just not what I normally eat, but it’s part of my job so I try to strike a balance which isn’t always easy. And because God obviously has a sense of humor, all of this waistline-destroying food was consumed just two very short weeks before a long awaited girls weekend in California. Aaarrrggghhhh! Breakfast Fatty’s and bikinis DO NOT go together! So needless to say after all of that decadent, salty, protein-heavy food, I have been craving food that’s fresh, light and seasonal. I’ve been eating a lot of grilled salmon and vegetables with just a little olive oil, salt and pepper and...
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