Green Curry

May 27, 2015 § Leave a comment

I’m especially proud of this green curry recipe. Curry paste is not too difficult to make at home, as long as you have all the ingredients. I was able to make my own at home with no problem finding anything I needed right at my local Whole Foods, no need to go to a specialty asian market.

Green Curry 2

Make it with any veggies you like, here I featured broccoli, broccolini and green cauliflower. Talk about eating green! But I especially love eggplant in my curries, maybe some bamboo shoots and even potato.

Green Curry 1

Click through for recipe–

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Foods I’m Diggin’

May 23, 2015 § Leave a comment

  • May FavesUsing hash browns as quiche crust is SUCH a good idea!
  • Any way to eat elotes is a good way + toast.
  • Make room in the vegan world for poutine w/ miso gravy
  • Did you say cheesecake glaze?
  • Hell yeah, fried bananas on a stick. With peanut sugar. And Mexican chocolate sauce. This shit is bananas

Jalapeño Popper Beyond Chicken Taquitos

May 21, 2015 § Leave a comment

It’s been a couple months since I’ve joined Beyond Meat to develop recipes for their website that can be found here.

I’ve invested in a nice camera and I want to share the shots that I’ve taken and the recipes I’ve created on my blog!

I don’t always eat vegan but when I do, I eat Beyond Meat.

Down the line, the recipes become vegan but for now, this recipe is delicious and tastes like a jalapeño popper wrapped up and made easy to eat. It’s creamy and spicy and naughty in all the right ways.

Jalapeno Popper Chicken TaquitosClick through for the recipe–

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Bison Bolognese with Zoodles! (Zucchini Noodles)

May 7, 2015 § Leave a comment

When my babe of a boyfriend goes on a diet, this is what I make for dinner.

Bolognese made of grass-fed bison that is antibiotic and hormone free and carb-less “noodles.” The only time I like eating healthy versions of classic dishes is when the taste transcends the original, as it did in this case. And so fun!

Bison Bolognese with Zoodles (Zucchini Noodles)

Sorry the pic is so blurry, I was so hungry that I would have seriously doubted my commitment to good food if I had taken the time to bust out my tripod before digging into this divine meal!

Bison Bolognese with Zoodles (Zucchini Noodles)

I won’t re-post my bolognese recipe again. I’ve had it with pasta, twice baked with spaghetti squash, in lasagna, but never made with bison and never with zucchini noodles.

This was the first time since I’ve gotten my mandolin that I’ve been genuinely thrilled with the results though it was not my first time making veggie “noodles.”

I just run the zucchini in the thinnest setting possible and saute in a little bit of olive oil for 5-7 minutes. Voila!

Avocado Smoothie

April 28, 2015 § Leave a comment

My morning breakfast routine includes a nice smoothie, usually it’s peanut butter, banana, yogurt and almond milk, sometimes with a scoop of chocolate protein powder. If I don’t have one of those ingredients, I like to have half an avocado. This new recipe could very easily be whipped up in no time with only a handful of ingredients in literal seconds. avocado smoothie The simple recipe celebrates the avocado’s natural sweetness. The drink is very smooth from the avocado but I like to leave it chunky with bits of avocado  still in it. « Read the rest of this entry »

Bacon Wrapped Dates

April 9, 2015 § Leave a comment

I said, I said, I said, “bacon wrapped dates.”

Bacon wrapped dates

Bacon wrapped dates

Preheat oven to 350, cut bacon, wrap dates without pits. I like to cut the bacon in half and then trim off the large chunks of “white bacon” aka fat then bake for 20 minutes. Flip over and bake for another 5-7. Careful, they’re hot!

I like dates on the drier side of dry and the chewy, burned parts that taste like bacon taffy. Brb, about to make some right now.

Oeufs en Cocotte

April 4, 2015 § Leave a comment

This is one of the recipes from Julia Child’s Mastering the Art of French Cooking that I immediately memorized to use in my every day life. It is the single most delicious way to eat an egg, in my opinion.

I added red pepper flakes and some capers because I like my shit spicy and salty but after this pic, I added a spoonful of crushed tomatoes and chopped olives a la shakshuka.

It takes a small ramekin, a baking dish for a water bath, a bit of butter, and a bit of cream. This time in efforts to make things healthier, I used olive oil and almond milk.




Don’t let the water bath stop you! and don’t skip it either! It’s just water.. it seems like you are using a lot of dishes but the clean up is actually a breeze.

It’s so simple, I hate to complicate it with step by step instructions. It does seem like a lot of steps but it’s worth it and no more steps than it takes to make an omelette. Therefore, I give you the most un-scientific, laid back recipe evar.

  1. Preheat the oven to 375°, and bring some water to a boil.
  2. Grease ramekins and crack one egg in each, with a small pour of cream and a pat of with butter.
  3. Put the ramekins in a baking dish on the middle shelf of the oven and fill the baking dish with the hot water.
  4. Bake for 7-8 m. and remember that it will continue to cook after you take it out. Garnish with your favorite herbs, maybe toast up some bread and don’t let it set too much before digging in!

In other news, this song from the H&M campaign makes me so happy.


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