A reflective look at pipián verde, pumpkin seeds, and why traditional sauces still make sense when we want to eat better without trying harder — with a simple everyday pipián, its nutrition, and an unexpected pairing with grapefruit.

Hawaiian Bouillabaisse found me late — at Mama’s Fish House on Maui. A bright, island-born twist on the Provençal classic, it inspired me to recreate it in Texas using dashi, frozen seafood, and intuition. It’s a dish that connects Provence, Polynesia, and the Gulf of Mexico — a reminder that good cooking always adapts and evolves.

A smart scale warned me I was losing muscle. The fix? More protein—less fat. And shrimp became my surprising secret weapon.