roasted white beans with fennel + mint chimichurri

Ok. It’s time to get real with y’all. I have struggled with my weight for pretty much my entire life. As I wrote about in this post, I was a chubby bi-racial kid growing up in a super white, rural farming community. We moved to Wichita when I was 9, where I was the chubby brown girl who didn’t quite fit in with the white kids and wasn’t quite accepted by the black kids. I have a vivid memory of bawling my head off around this age because my hair wasn’t long and straight and blond like my mother’s. From the time I can remember anything, I remember feeling like I didn't belong. 

As a single-parent, my mom worked a lot when I was little. I spent most of my days with my grandparents, both of whom had lived through the Great Depression. They kept their house stocked to the rafters with every manner of foodstuff imaginable. They fed me sugar cereal, mac-n-cheese and candy bars. Fried chicken, frozen pizza and Hostess fruit pies. 

Food was love. And they loved the shit out of me. 

It was the early 80s and we didn’t know as much back then about how sugar and processed carbs are essentially garbage. I know my grandparents just wanted to spoil me--their only grandchild for 9 years--and make sure I never went without the pleasures they had to forgo as children.

Food was my solace and my secret shame. By the time I was 12, I had a full-on eating disorder. I wanted to be thin and popular and look like the other girls at a time when almost no one looked like me. But I needed food to assuage my awkwardness and my fear of not being good enough. It was a vicious cycle.

Fast-forward to adulthood. I’ve learned to love myself and love the body that I’m in. But it’s been a long road. From the time I graduated college until today, I’ve experimented with a vast panoply of diets. Weight Watchers. The Zone. Atkins. Keto. Low-fat. High-fat. Intuitive Eating. Extreme calorie restriction. The works. 

Things started to get better in the body kindness department the day I banished my scale. That sly dictator lounging under the bathroom sink had been running my life for years. I decided he had to go. Not weighing myself has been a major boost to my self-esteem. (And I’m serious about it--I don’t even let my doctor tell me my weight when I go to see her.) 

Next came finding a way of eating that works for me. I’ve been tweaking this over the past couple of years, but the gist of it is that I go easy on the sugar and carbs. I’ve learned that counting calories is absolutely toxic for me; I quickly tip over into crazytown if I go down that path, anxiously obsessing over everything that goes in my mouth. 

I’m currently eating slow carb, which means lots of vegetables, protein, healthy fats and unrefined carbs, like beans and lentils. And zero calorie counting. Saturday is a free day when I eat whatever I want. So I don’t feel like anything is permanently out of bounds. (A girl has to get her pizza on from time to time!)

On the exercise front, I’ve decided only to do activities that I would do even if they burned no calories. I will play tennis in the freezing cold or blistering heat. I'd play in the rain if I could. There’s almost nothing that can keep me off the courts. So this is definitely on the list. I do strength training that involves a lot of balancing and compound movements because it feels like play and makes me feel strong and capable. And I walk with Beau in the evenings. That’s it. 

So, about these beans. 

A slow-carb lifestyle involves A LOT of beans. And though I love beans in all their many shapes and sizes, here’s the truth of the matter: beans can get pretty boring when you eat them night after night.

One evening, I decided to toss some beans in with the vegetables I was roasting. What came out of the oven was AMAZING. (Some might even call it culinary genius. I’m not saying who.) These roasted beans were crispy on the outside and pillowy soft on the inside. Like dreamy little roasted potatoes. Or tater tots. Only healthier. 

Now I am obsessed with roasted beans. They are my new go-to weeknight starch. I toss them on a sheet pan along with whatever vegetables I have lazing around in my fridge. Thirty minutes later--voilà! Supper is served. If you’re feeling fancy, poach a couple eggs or throw a piece of fish on the grill to serve alongside. Add a squeeze of lemon or a few dashes of hot sauce. It’s hard to go wrong.

For those of you who are perhaps less experimental in the kitchen, here is a recipe to get you started. You roast up a tray of plump corona beans (or gigantes or any other large bean really) with a bit of shallot. Grill up some squid (if you’re into seafood). Add some shaved fennel for crunch and a fresh, zingy chimichurri and your weeknight supper just got extra sexy.

Wherever you are in your relationship with food and your body, I think you can feel pretty good about this salad. It’s delicious whole foods, simply prepared. Miles away from Kraft mac-n-cheese and Hostess fruit pies. But with all the love.

XO,

Olaiya

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Roasted White Beans with Fennel and Mint Chimichurri

• 4 cups cooked corona beans (or other large white beans), rinsed
• 1 medium shallot, sliced
• Extra-virgin olive oil
• Sea salt
• finely grated zest of 1 lemon
• 2 tablespoons lemon juice, plus an extra squeeze for the fennel
• 2 large cloves of garlic, finely minced or pressed
• 1 teaspoon chopped calabrian chiles in oil or a generous pinch of chile flakes
• 1/2 cup roughly chopped fresh mint, plus additional mint to garnish
• 1/2 medium fennel bulb, fronds reserved for garnish
• 1 recipe Grilled Squid (see below), optional

*Notes: Canned beans will work for this recipe, but home cooked beans are best. Plus it's difficult to find large beans like coronas or gigantes in a can. Here are some tips on how to cook a perfect pot of beans.

- When it comes to Calabrian chiles, I love this brand. (Seattle friends: I buy these at PFI in SoDo)

- Grilled octopus would also be delicious in this recipe!

Preheat your oven to 475° F.

While the oven is preheating, dry your beans thoroughly with paper towels then transfer them to a sheet pan lined with parchment paper. Scatter the sliced shallot over the beans and sprinkle with salt. Drizzle generously with olive oil and toss to coat the beans and the shallot. When the oven is hot, roast the beans, stirring occasionally for even browning, for 12-20 minutes. The exact time will depend on the size of your beans and how wet they are when they go in. You want them to be golden brown in spots, crispy on the outside and tender and fluffy on the inside. Don't worry if some of them split open. Remove them from the oven and set aside to cool.

While the beans are cooking, make the chimichurri: in a medium bowl, stir together 6 tablespoons of the olive oil along with the lemon zest, juice, garlic, chiles, mint and a pinch of salt.

With a sharp knife, Japanese slicer or mandoline, thinly slice the fennel and place it in a bowl. Toss it with a tablespoon or so of the chimichurri and an extra squeeze of lemon juice. Taste and add more chimichurri or lemon juice if you like.

When the beans have cooled somewhat, drizzle most of the chimichurri over them (save a tablespoon or so if you are making the squid). Toss to coat. Season to taste with more salt if necessary. Place the seasoned beans in a serving bowl and top with the dressed fennel and the grilled squid (if you're adding them). Sprinkle the reserved mint and torn fennel fronds over the salad and serve. 

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Tender Grilled Squid

• 1 lb. squid, cleaned, cut into large pieces and patted very dry with paper towels
• Extra-virgin olive oil
• Sea salt

*Note: You can buy cleaned, pre-cut squid from your fishmonger or clean it yourself, which is a lot cheaper. Here's a video if you need help.

Heat a large pan over high heat for a minute or so. Add enough olive oil to film the bottom of the pan, then add the squid pieces. Cook, stirring occasionally, until the squid is opaque and just barely cooked through, 2-4 minutes. It will give off a lot of water. Don't worry, this is normal. Do not overcook the squid or it will get rubbery.

Immediately transfer the squid to a large plate to cool. While the squid is cooling, heat a grill or grill pan to high heat.

Toss the squid in olive oil to barely coat (use some of the mint chimichurri if you have it) then grill until char marks appear, 1-2 minutes. Turn and grill for another minute or so until char marks appear on the other side. Transfer to a bowl to cool or eat immediately. 

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northwest niçoise salad

A few weeks ago, I threw together this salad with my haul from the farmers market. I wasn’t aiming for anything in particular as I grabbed ingredients from the fridge, just a quick supper. But as it came together, I realized I had made a sort of a Pacific Northwest version of a Niçoise salad.

After I made the salad again a couple weeks later, my thoughts turned to the many little ways I’ve managed to weave pieces of my travels to France into my Seattle life.

Unlike the many books out there suggesting you can transform yourself into a Parisienne overnight with a little red lipstick and a few glasses of heart-healthy red wine, I don’t think the French mystique can be exported wholecloth to the other side of the globe. Let’s be honest, most Americans are not ready for 5 sinful weeks of paid vacation or multiple glasses of wine over lunch on a Tuesday. 

Though it would be challenging, ridiculous even, to go full-on French here in the U.S. of A., I happen to think there’s a lot to be gained by folding cherished bits of another country’s way of life into our own. So I sat down and made a list of some of the Paris-inspired habits that have improved my life:

First up is walking. Seattle is not a particularly walkable city. It’s easy to get in your car for every little trip. In Paris, you walk. Once I started going everywhere on foot in Paris, I realized that those walks around the city gave rise to my best thinking. They created a space to disconnect and unfurl my thoughts in a way I can’t behind the wheel of a car or crammed against a stranger in the Metro. Now I walk everywhere I can. It’s helped me drop a dress size (while still eating croissants and cream puffs on my tours), shake stress more easily and come up with better ideas than I would otherwise. I've decided walking is one of the best (and easiest) things I can do for my body and my mind. 

Next, is the very French art of making yourself feel beautiful. It is no secret that Parisians don’t run around grocery shopping or dropping their kids at school in their sweats. In Paris, when you leave the house, you dress like an adult, preferably an attractive one.

Before traveling to Paris often, I was a bit more--shall we say, lackadaisical--in my get-out-the-door routine. Especially since, as someone who works from home, I don’t actually need to get out the door most days. But all-day pajama parties are a thing of the past! I may not be pulling on my sexiest heels for a trip to the butcher (though don’t put it past me), I have discovered that I feel more confident, competent and beautiful when I take the time to wear clothes I love, brush on a coat of mascara and apply a hint of my favorite perfume. 

On a related note, I’ve decided to prioritize skincare over makeup. For the most part, French people have gorgeous skin. I have developed an elaborate, Beautiful-Mind sort of theory as to why this is the case. But the short version is that they seem less stressed than Americans and they learn to care for their skin at an early age. (It's a thing. If you have a French friend, ask them at what age their mother introduced them to a formal skin-care regime!) 

Having not been born into a culture that teaches its youth how to cultivate glowing skin, I've had to hack my own quasi-French skincare routine. It involves some fancy-sounding French cleansers and creams--and even a dramatic spritz of thermal water! But it works. My skin has never looked better, which means I spend almost no money on makeup and still get to feel like a total babe. 

Parisians are also great at turning a few stellar ingredients into an amazingly satisfying meal. I’m talking a plate of creamy burrata, fruity olive oil, some aged ham and a handful of Sicilian almonds. Or maybe a pint of perfectly ripe cherry tomatoes tossed with olive oil, feta and dill spooned over a slice of toast or a pan-seared lamb chop. Or, a personal favorite: a whole steamed artichoke accompanied by a bright, lemony aioli. You get the idea--delicious, sophisticated flavors that come together in a flash. I’ve made it my mission to master this kind of weeknight dinner sorcery and I think you should, too. It’s creative, delicious and way more satisfying than grabbing take-out.

This one has been the biggest game-changer for me: Sitting down at the table for all meals. No phones. No TV. No scarfing a burrito over the kitchen sink or shoveling a sandwich into my face while I drive. 

Eating a meal undistracted allows you to slow down and fully taste what’s going in your mouth. I’m not going to lie, sometimes it’s a pain in the ass; I want to grab something quick and run out the door. Or answer emails over lunch. But I am amazed at how much more delicious food has become since I started eating this way! The bonus side effect is that I need less food to feel satisfied. (Why has it taken me so long to figure this out?!?)

Last, and most certainly not least, is wine. Yup. Wine. Before Paris became a regular part of my life, I was more of a weekend drinker: maybe a cocktail with friends before dinner or glass of wine if we had a bottle on hand. Now we always have a bottle on hand! Not that we’ve turned into great lushes. But I’ve fallen in love with some of the natural wines I first tasted in France. And there's something magical about how a glass of wine with dinner serves as a marker of sorts, a signal that the work day is done and that things can become a touch looser, more fun. With friends, the best conversation always seems to start after a bottle of wine has been opened and everyone’s feeling buzzy and bright and a little more open than usual. (And then of course there's that whole heart-healthy thing.) So when it comes to pouring myself a glass or two, I'm most definitely a convert.

There you have it, friends: Some of the things Paris has taught me about how to live a beautiful life. I hope this list encourages you to work the most inspiring elements from your own travels into your everyday life. Drop me a line in the comments below if you do--I’d love to hear what habits you're making your own!

XO,

Olaiya

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To experience the best of Paris for yourself, join my September Paris Revelry culinary & culture tour! There are still 2 spots left. Click here to grab yours!

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Northwest Niçoise Salad

• 4 large eggs
• 2 tablespoons minced shallot
• 2 teaspoons dijon mustard
• 3 tablespoons red wine vinegar
• Sea salt and freshly-ground black pepper
• ½ cup olive oil


• 1 lb. young wax beans (or green beans), stems removed
• 1 cup shelled English peas (from 1 pound unshelled peas) or thawed frozen peas
• 6 breakfast radishes, shaved lengthwise
• 1 cup cherry or other small tomatoes, halved
• 1 tablespoon mint, cut into chiffonade (thin strips)
• 3 tablespoons whole cilantro leaves
• 8 oz hot smoked wild salmon, broken into bite-size pieces

*Notes: If peas aren't your thing, try subbing in shelled fava beans or cooked chickpeas.

- The vegetables (except tomatoes), eggs and vinaigrette can all be prepped up to 2 days before serving. Store covered in the fridge and bring to room temperature before assembling the salad.

Heat enough water to cover the egg in a small saucepan over high heat. When the water comes to the boil, add the eggs and cook for 10 minutes. Pour off the hot water and run cold water over the eggs until they are cool to the touch. Peel, halve and set aside.

On a separate burner, fill a large saucepan ⅔ full with water. Salt generously (it should taste like the ocean) and bring to the boil over high heat. (You’ll use this to blanch your vegetables in a moment.)

While the eggs are cooking, make the vinaigrette. In a medium bowl, combine the shallot, mustard, vinegar, a generous pinch of salt and several grinds of black pepper. Gradually whisk in the olive oil. Adjust seasonings and set aside.

When the salted water has come to a rolling boil, add the fresh peas and cook for about 1 minute (no need to blanch if you're using thawed frozen peas). Remove with a slotted spoon or spider to a small bowl and cover with ice water. Add the beans to the pot and cook to your desired doneness (I like mine to remain a little snappy). When done, transfer the beans to a medium bowl and cove with ice water. When completely cool, pour off the water and dry the peas and beans well.

To assemble the salad, place the beans, peas, radishes, tomatoes, herbs and salmon in a large bowl along with the herbs. Salt lightly and toss with some of the vinaigrette. Add more vinaigrette to taste. Transfer to a serving platter or individual plates and arrange the eggs over the salad. Salt the eggs and pour a bit of the vinaigrette over them just before serving. 

Makes 4 servings.
 

grilled shrimp with melon, cucumbers and mozzarella

Hello!

I hope you won’t mind that I’ve been keeping my blog posts short and sweet lately. We’ve been having an absolutely perfect summer and I find myself constantly itching to be outside rather than planted in front of my computer. The dreary, grey weather we have for 9 months of the year leads Seattleites to lose their minds in the summertime. The normally reserved (and somewhat grumpy) population is all smiles and small talk and walking-around-town-with-extra-spring-in-their-step when the sun is shining. It’s basically impossible for us to stay inside one second longer than absolutely necessary. 

This glorious summer weather is also why I’ve been posting simple, low-prep recipes. I don’t know about you, but I want to cook everything on the grill when it’s warm out. I’m loath to heat up my little kitchen when it’s already hot. And there’s something about cooking outdoors that seems so right for long days and balmy nights. 

Feeling the cool breeze on your skin and the heat from the grill, watching the flames dance under the grate and the smoke waft through the air--it all has an elemental quality to it that reminds me people have been cooking this way for thousands of years. The simplicity of preparing a meal over a fire has a certain grace that allows me to slow down and be present in a way cooking in my appliance-filled kitchen does not. 

So my plan for the summer is simply to post the best of what I’ve been cooking for myself here on the blog. I made this Grilled Shrimp with Melon, Cucumbers and Mozzarella a few weeks back and loved how it turned out. I’m a big fan of contrasting sensations and flavors, so what made this dish for me was the spice of the chile against the crisp cucumbers and creamy mozzarella and the smoky grilled shrimp paired with the sweet-tart melon. It's got all the flavors I want in a light, summer salad.

I hope you’re enjoying the long days as much as we are in Seattle and that you get the chance to cook out-of-doors at least once this year!

XO,

Olaiya
 

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Grilled Shrimp with Melon, Cucumbers and Mozarella

• ¼ to ⅓ medium ripe honeydew or other melon, seeded and skin removed
• 2 limes
• 3 tablespoons extra-virgin olive oil
• Piri Piri, Aleppo or other ground dried chile, to taste
• Salt, to taste
• 1 clove garlic, minced or crushed
• ¼ serrano chile, very thinly sliced (optional)
• 2 small Persian cucumbers, sliced into thin rounds or ribbons
• 1 large ball of fresh mozzarella or about 12 bocconcini-sized balls (about 4 oz. total), torn into bite-sized pieces
• ½ lb. medium to large sustainable shrimp (I used size 16-20 wild gulf prawns), shelled
• 2 tablespoons mint leaves, torn if large
• Special equipment: metal or wooden skewers

*Notes: If you’re using wooden skewers, soak them in hot water while you prep the salad. (This keeps them from burning on the grill.)

- If you don’t have a grill or don’t feel like grilling the shrimp, you can also poach them according to the directions in this recipe. 

- I think this salad is delicious with or without the mozzarella. 

Thinly shave or slice the melon about ⅛-inch thick. Arrange the melon on a serving platter or divide between individual plates. Halve one of the limes and squeeze a little lime juice over the melon. Melons vary greatly in terms of sweetness and acidity, so taste your melon and season accordingly. You want a nice balance of sweet and sour. Set aside. 

Zest the other lime with a microplane and set the zest aside. 

In a medium bowl, whisk together 2 tablespoons of lime juice, 1 teaspoon of the zest, the olive oil, a pinch of chile, a generous pinch of salt, the garlic and the serrano (if using). Whisk to combine. Taste and adjust seasonings to your liking. 

Place the shrimp in a small bowl and toss with a little of the chile-lime vinaigrette. Place the cucumber and torn mozzarella in the medium bowl with the rest of the vinaigrette and toss to cover. Set aside to marinate for 10 minutes. While the shrimp, cucumber and cheese are marinating, preheat a grill or grill pan to high heat. 

When the grill is quite hot, skewer the shrimp and grill on each side for 45 seconds to 2 minutes, pressing down on them with a set of grill tongs to make sure they get some nice char. The time will vary depending on the size of your shrimp. You want them to be just a tiny bit translucent inside when you take them off the grill. They’ll continue to cook off the heat and be perfectly done instead of overcooked and rubbery. If you’re unsure of their doneness, pull one of your skewers and cut into a shrimp with a paring knife to check.

When the shrimp are done, carefully remove them from your skewers and add to the bowl with the cukes and mozzarella. Toss to coat, taste and adjust seasoning again, if necessary. 

To serve, very lightly salt the melon. Spoon some of the mozzarella and cucumbers over the melon then top with shrimp. Sprinkle a little of the reserved lime zest over the shrimp then scatter the mint leaves over the top. Serve immediately.