This is a sponsored conversation written by me on behalf of American Egg Board. The opinions and text are all mine.
This post is proof that breakfast doesn’t have to be complicated. It doesn’t have to involve pancake batter or a waffle iron or a whole lot of time. This is something I’ve been eating over and over since the beginning of the year and I am INTO IT.
One of my favorite breakfasts in Los Angeles is at Jon and Vinny’s. First off, their pancakes are a dream. BUT, I never really order the pancakes, instead I always go with the olive oil fried eggs with braised kale. It’s one of those breakfasts that makes you feel good after you eat; I have energy and am so happy.
For this post, I teamed up with the American Egg Board to answer the question: How Do I Like My Eggs? (the age-old question posed in their new campaign). I like ‘em like this! Well, I like them a lot of ways but this way is my favorite (at the moment).
I figured I’d do a version of Jon and Vinny’s dish at home (since the restaurant is kinda far from me). Instead of braised—because I’m always short on time—it’s sautéed kale with tons of garlic, salt, crushed red pepper and a squeeze of lemon.
Are you a freezer person? You know, like one of those people who freezes all type of stuff? I’ve never been big on the freezer…until now! I’m like having a huge moment with my freezer (which reminds me of this song called umm NEW FREEZER).
I swear, come summertime, I’m going to make a big batch of sofrito to add to everything because the beginning of this recipe calls for a small version of it and if it was in my freezer, that means I’d be able to skip a gigantic step.
Ok, moving on…I’m not a huge risotto maker. I mean, I’ve made it a few times but it’s always felt like such a diva-like dish to make. So high-maintenance. It has to really be worth it to me and GIRRRLL this recipe is worth it.
The beginning part is where all the flavor comes from. There’s lots of onion, red bell pepper, tons of garlic, tomato and spices. It tastes like paella but it’s not. And it’s way faster and you don’t have to make it for a gazillion people. It’s that perfect dish for two or for four or for one (with leftovers).
Ok, so firstly I want to say YAY and THANK YOU to all of you for joining Cozy Book Club. I have added a tab at the far right of this blog so all of the posts will live there. I am now on page 250 and OMG this book is fascinating and incredibly interesting. I can’t wait to discuss this.
Now, for this soup. I have an incredibly complicated relationship with soup. I love soup. But I hardly ever make soup and call it dinner. I think it’s because soup, for me, needs lots of other things to be considered a full meal.
I need lots of lots of toppings in my soup. And one of the many reasons why tortilla soup is my favorite is because it has tons of toppings and additions.
This soup is also super, super easy to throw together. The amount of ingredients is scarce but it’s still so flavorful and delicious.
I made this on a chilly night here in Los Angeles (take that description with a grain of salt, especially those living in bomb cyclone areas) and it hit the spot for the whole fam. It’s also the best leftover type soup ever.
I made a vision board on Day 1 of 2018 (because Oprah told me to).
I put all my dreams and hopes onto my vision board. 2017 was the hardest year of my life…even though professionally, it might’ve been my best year yet. Maybe one day I’ll tell you all about it. Right now, I’m just not ready. Maybe I’ll never be. I will say that seeing your family break up is incredibly sad. I do know that so many of you probably know how it feels.
My 2018 vision board is about healing and peace and forgiveness. How do you forgive someone who has never said they’re sorry nor never will? It’s not an easy thing to do. I’m guessing it will be my greatest lesson of 2018. Or at least I hope it will be.
My vision board is about moving towards new career goals.
It’s also about making beautiful work that people find happiness looking at and recreating. I’m so grateful for this space, for the power of creating; it has helped me heal and find happiness over and over and over. I hope I make things until the day I die.
Let me just say that one of my goals for 2018 is to explore content beyond just food. Maybe dip into interiors (kitchen remodel post coming soon, I promise), maybe some clothes, maybe some of my favorite beauty things…you know, just switch it up because recipe after recipe can become so monotonous for me.
But it really hadn’t crossed my mind for us to read a book together until my DMs about The Glass Castle were off the chain and everyone wanted to do a book club. I was surprised about the positive feedback and now I’m super stoked that we’re all doing this together!!
So let’s dive in to what we’re gonna do:
The Purpose of #CozyBookClub – Every year I want to read more books. But every year I get super busy and can’t seem to find the time. Also, a lot of times I get distracted; I need help staying focused. I’m hoping that this will help me and you!
ALSO, whenever I read a book or see a movie by myself, I talk Josh’s ear off about it and basically tell him the entire story and premise and he just stares back at me and nods. I know he’s not paying attention, he’s just being nice. NOW HE DOESNT HAVE TO because we have each other!
I think this comes from my time at film school where we’d watch a movie and talk about it for 2 hours after. It always felt so nice to talk about the work.
The Books – I want to choose good reads that everyone will like and everyone will have access to. One of the rules that I’m following when selecting the books we’re reading is that the book needs to be in audible form because this isn’t dang school! So, if you can’t find the time to read the book, then listen to it on your way to work or when you go on walks. Whatever. There will be no test.
The Timeline – We’ll read one book a month. That’s it. It’s totally doable. And I don’t think we’ll be picking super long books nor books that are trilogies.
I love the newness type of feel that January has. It’s so fresh and clean and new. I love it so very much. Like everyone else in the world, I’m eating a bit lighter and fresher this month.
Have any of you done Whole30 before? Last year January I did Whole30 and it was a really interesting experience. I’m not doing it this year but I am definitely implementing a few Whole30-approved recipes into my routine because, like everyone else, I need a bit of break from indulgent foods.
For this post, I teamed up with ALDI where I went to gather all sorts of fresh, high-quality and organic foods. One thing that Whole30 requires is that all of your beef is grass-fed and organic. This shepherd’s pie was made with their SimplyNature 100% Grass Fed Ground Beef that is super affordable.
This is the month when everyone wants to maybe eat a little lighter and healthier. I totally get it. I do. Last year I did Whole 30 and while I definitely had some gripes about the whole regimen (read: way too much meat), I felt SO much better after it was over.
Here are some recipes that definitely make healthy-eating fun and delicious.
Whole 30 Prep – Even if you’re not doing Whole 30, I loved all of these prep items and have actually prepped a few yesterday. They’re delicious to have on hand and definitely help keep me on track with healthy-eating.
Crunchy Shredded Brussels Sprout Apple Salad – I made this last month and I’ve made it like three times since then because it’s SO good. My favorite part is that this is a good make-ahead meal. It tastes better after it sits in the fridge for a day.
Harissa Meatballs (Whole 30 compliant) – Meatballs can be pretty unhealthy. Mainly because of the bread and milk and tons of cheese that’s added. These are not that at all and they’re SO good. I love them.
Instant Pot Hummus with Chimichurri – Did you get an Instant Pot for Christmas? If you did and you’re like, “what should I make with it?” This is a good start! I love the chimichurri on top, too.
Sheet Pan Harissa Chicken with Eggplant – I love this dish because sheet-pan anything means EASY. And who doesn’t love easy, especially at this time of year. It’s flavorful and delicious and healthy!
Camarones a la Diabla – This sauce is SO good. I kinda wish I would make a big batch and freeze it because it’s delicious to have in the freezer for when you need a super quick meal. I love this dish because it’s spicy and flavorful and serving it over rice or cauliflower rice would be bomb.
Sabich – So if you’re like, bread isn’t on my to-eat list right now, not a big deal. Over the summer, I actually made all of these components for this sabich but ate it without the bread. It was amazing.
Copycat Sweet Green Kale Caesar Salad – Now that I’ve moved across town, one of the things I miss the most (and yes, I feel very lame for saying this) is my close proximity to Sweet Green. This salad is my favorite thing from them. Luckily there’s a homemade version.
Orange Flannel Hash – I love this orange flannel hash. It’s a warm cozy breakfast that’s healthy. The potatoes are sweet potato. And if you don’t own a spiralizer, no biggie. You could just chop it up!
Peruvian Pot Roast (aka Seco) – My mom made this all the time on Sundays growing up and the smells alone were so intoxicating. The cilantro sauce is something I make all the time and braise other meats in it too, like chicken or tofu. It’s delicious! Oh and this is Whole 30 compliant, if you care about that thing.
Golden Milk Turmeric Tea – Ok so this makes this list 11 things but whatever. Drinks are barely recipes to begin with. This tea is something I drink ALL THE TIME when it’s chilly outside and I can’t have any more coffee because I’ll go bonkers. This tea is so good. And date syrup is insanely expensive so use honey instead.
I needed this break so badly. I’m so glad I chilled. Josh and I and the fam spent a few days in Big Bear. Josh and I headed to San Francisco to visit Josh’s grandparents. And then came back to LA to chill out for a few days and it has been SO nice. I’m now planning on cleaning out the garage and do some meal prep and clean stuff off my hard drive because digital organization is not my forte AT ALL.
We also went out for New Year’s. We were planning to stay in and make pasta but then we got invited to out into the world and figured why not, let’s hang. I’m so glad we tore ourselves from our bed because it was really lovely.
I honestly wish the days after Christmas could last a full two weeks because I’m not ready to start work and the new year but oh well here we are!
I wanted to share this recipe because I made it a few times last month and it quickly became my obsession.
Amongst all of the candy and cakes and cookies during the holiday season, I always love a good salad. To be completely honest, I think salad belongs on every table all the time. I grew up despising salads because my mom thought it’d be a great job to pass the duty off to me during dinnertime prep, and I couldn’t stand making them. And that’s because they were uninspired—I was only 14 so salad wasn’t all that interesting to me! But fast-forward to now and I’d love nothing more than to talk to you about how to make a salad delicious.
For this post, I teamed up with KitchenAid® and their Artisan® Stand Mixer. I used the Food Processor attachment to make this salad, which made it a total breeze. I did it in about 15 minutes and it was DELICIOUS!
I’ve wanted to make a mirror glaze for a really long time but was always kinda skeptical about the taste. It looks so fake-tasting! If you’re unfamiliar with mirror glazes, they became popular with Russian bakers and soon after, they were popping up everywhere on Instagram. The glaze is shiny and beautiful. And a lot of times, bakers will use it to make beautiful marbled designs.
When Estée Lauder reached out to me a few months ago about creating doughnuts to match their new liquid lipsticks, Pure Color Envy Paint-On Liquid LipColor, I knew it was time to give the mirror glaze a whirl. When I tried it the first time, I was blown away at how good it tasted—basically just like marshmallows. I color-matched the glazes to look exactly like their liquid lip counterparts.
The colors are:
Vinyl Candy Red (inspired by Envy Paint-On in Lava Flow)
Metallic Poppy Pink (inspired by Envy Paint-On in Lacquer Lover)
Matte Berry Purple (inspired by Envy Paint-On in Orchid Flare)
It took me about a million times to get the color right, but it was so fun playing with food coloring trying to get it right. And I maybe ate way too many doughnuts in the process. These are baked doughnuts but feel free to use this glaze on regular yeast doughnuts, too.
Their liquid lipstick is a really nice texture, it doesn’t feel too tacky or messy. It sits on the lips just right. And the colors are beautiful. Perfect for a holiday gift to yourself.
The recipes are over on Estee Lauder’s site. And here’s a link to the liquid lipsticks, which are so pretty!