Running this blog has taught me so much about people’s allergies and diets. Every time I post, there are usually a few questions like, “can I make this nut free?” “can I make this without eggs?” “can I make this meal more plant-based?”
A lot of times it’s hard for me to answer those questions because I never test recipes with variations like that, which makes it tough to get a confident, firm answer. That’s why I’m so excited with today’s post. For this post, I teamed up with JUST to show you their new product that literally blew my mind.
It is an egg-free scramble. It tastes like eggs, it scrambles like eggs and looks exactly like eggs, but it’s magic ingredient? The 4,400 year old legume called mung bean. It’s a delicious, protein-packed, non-GMO, cholesterol-free product that cooks and tastes like a chicken egg.
You simply pour it out into a non-stick skillet and cook it like you would regular scrambled eggs. It’s super simple. The color comes from carrot extract and turmeric. The texture is literally identical—it’s wild (watch this video to learn more!). I love watching the people’s reactions.
I decided to throw a delicious, low-key and easy brunch together that’s also allergen-friendly and plant-based. Everyone has a different diet these days but it’s actually a lot easier to accommodate these preferences than you think. In fact, you might be surprised how much better your meal tastes by doing so! Continue Reading
Easter is coming at us fast! Is it just me or does this year feel extra early? My brain is used to Easter happening well into the month of April.
I’m excited to head to Mexico City (!!!) this weekend and I’m even more excited that I’ll be home just in time for the festivities. These biscuits (and ham) are on my top priority lists to make/eat this Easter. I hope they find their way to your table too!
I’m going to be completely honest and say that St. Patrick’s Day is one of those holidays that I don’t celebrate. I never have. I don’t drink green beer, I don’t eat Irish food, I don’t pinch people (please don’t touch me ever lol) and I always forget to wear green. But I do love bread. And I love Irish soda bread.
Irish soda bread has the most humblest of beginnings. It was made during time when it was difficult to access high-quality ingredients. It was simple: low-protein flour, “soda” aka baking soda (for leavening), soured milk and…umm…that’s it!
This is what I like to call reworked Irish soda bread. It has a bit of cold grated butter, some rolled oats for texture. And instead of raisins, I added chocolate chips because I love myself.
It took about three months for me to convince Josh to go to the dermatologist to get his thing on his hip checked out. (I’ll refrain from going into details because this is a food blog.) He finally went to the dermatologist on Thursday and had a “surgery” that was barely surgery.
But now—since he’s a hypochondriac—he’s requiring a heavy amount of attention for his “recovery.” I’m trying not to laugh and roll my eyes at the same time, but I did promise him that I was going to make him waffles. Hopefully these will be enough because babying grown men isn’t my greatest virtue. Lol.
One of the most frequent questions that I get, (besides people asking what Amelia is doing lol), is: “what should I register for?” I think registering is a very opportune time to get all of those kitchen-musts all at once. How great!
An item that I think is a great addition to your list is an air fryer/toaster oven combo. Admittedly, I didn’t really know how to use an air fryer, but now I find myself using it all the time!
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.
I somehow am feeling under the weather again so I’ve decided to self-diagnose myself and get in bed. Yesterday I was sulking and decided to eat a lot of cereal (with almond milk) and watch Cookie Challenge on Food Network. SO INSPIRING!! It made me want to get back in the kitchen. I love the holidays and it makes me giddy to bake holiday stuff. I could live in the world of stain-glassed cookies for ever and ever.
I’ve been thinking of breakfast items this week. And I know that eggnog will probably be in your fridge at some point.
I’m so excited and am really trying to get back in the swing of things. Being away for seven days in the height of cozy season is HARD. I have a bunch of work to catch up on and I’m oddly excited to dig in. I’m also super pumped about figuring out the last details for the kitchen. It’s coming along slowly but surely!
I’m posting another kitchen update soon because it’s been a super interesting learning experience for me. I’ve never gone through a renovation and it’s mostly been kinda fun? Is that a weird thing to say?
While we were in Italy, the dry wall was finished and the floors are currently being laid and finished. I think so far my least favorite part has been all the dust/dry wall. But honestly, it’s been pretty cool. I’ve been ok with the slower pace because I want us to make the right decisions. Anyway, I’ll talk more about that tomorrow!
I’m currently in Milan, eating SO much pasta and feeling so very full. I have a feeling that I might have to go on a bit of a pasta-cleanse upon my return. I also see lots of running with Amelia in my near future and I’m genuinely excited about it. I can’t wait to tell you more about my trip but right now I’m currently staring at these scones, hoping you have time this weekend to make them because they are so good.
This fall, I want earl grey everything. Fun fact is that my favorite tea to drink during the day is definitely earl grey tea. I love it with a splash of almond milk—it’s too good.
I wanted this recipe to be inspired by a big ol’ cup of tea and I think I did that. Even though it kinda doesn’t taste like so definitely eat it accompanied by a warm mug of tea.
For this almuerzo, Western Union engaged me to participate in their “On the Map with Western Union” program where they are exploring the inspiration and innovation that different heritages inspire. Western Union asked me to share my story about how my upbringing has influenced my cooking and how their mobile app is a super easy way to send money to different parts of the world. This almuerzo is going to focus on my heritage, stay tuned for more on the mobile app and how easy it is to use!
The first food I ever learned how to cook was Peruvian food. My mom is from Peru, a country I grew up learning about through her. My mom would play old Peruvian boleros (ballads) by Luchas Reyes (she’s like our Celia Cruz) while she’d simmer chicha on the stove and sing along and sometimes cry because her music is just so beautiful.
I remember having friends over and having to explain to them that the drink was made from purple corn. LOL. The looks I’d get! But they’d all love it because it’s a drink that is flavorful and perfectly spiced and just delicious.
My mom was a young mom and literally the only dishes she knew how to make (minus a chicken broccoli casserole she learned from a back of a soup can!) were all Peruvian. I now realize that the flavors of Peru absolutely shaped my palate.
If you’ve had Peruvian food, you know that it’s very spicy. My mom always cooked with heat. I was like 5 years old eating dishes with ají amarillo—which are bright yellow Peruvian peppers that are VERY spicy—in them. Peruvians put them in everything from sauces to soups to pastes. Ají amarillo paste sits on nearly every Peruvian table and is used as a condiment—it’s SO good.
And a lot of Peruvian food is very acidic (see: ceviche and causa). It’s food that has a lot of flavor and balance and pulls influences from Asia (there are a lot of Asians living in Peru), Africa and Spain, all while using indigenous, Peruvian ingredients.
Even now, in dishes that aren’t Peruvian, I find myself making sure that acidity is very prominent and always, always adding some form of heat. I love adding a dollop of ají amarillo to everything from salad dressings to marinades for chicken or fish (not traditional at all but such a good move!).
My mama was in town for a few weeks and I took advantage of having her here to make a little almuerzo (lunch). Growing up, Sunday almuerzo happened nearly every week and it was a big deal. There was cooking ALL day long and it was my favorite.
My mom and I tried to recreate a bit of that Sunday almuerzo nostalgia with this lunch. We made lomo saltado but veggie (she no longer eats meat); there was papa a la huancaína (my favorite!); pie de limón which looks like a normal lime/lemon pie but is so unique in texture and ease; and lastly, my mom’s chicha.
Today I’m sharing with you two recipes, one for pie de limón (my mama’s favorite!) and chicha (recipe straight from her).
The pie de limón is unlike a lot of other lemon pies. Traditionally this calls for Peruvian lemons which are much smaller than American lemons and are super acidic. So I made do and combined limes and lemons. We always did this growing up. Similar to how I add both limes and lemons to make the pie de limon, if we couldn’t find Peruvian peppers, we’d use jalapeños or habaneros as a substitute. The filling is super easy because it’s not a ton of ingredients and there’s no tempering the custard. The texture is SOOOO good.