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Dinner

Roasted Ancho Chile Cauliflower Sandwich with Spiced Pepitas and Avocado Crema

Dinner, Healthy, Quick and Easy, Sandwiches, Vegetarian

Why didn’t you guys tell me I’ve been making nothing but pink food lately?! Good gracious, I looked at the first page of this blog the other day and was GIRL, get it together. Consider this dish/post a big gigantic break from all things strawberries/rhubarb/raspberries, etc. Woohoo!

When I went to college, my roommate was this Dominican girl from Queens named Kim. She cooked the best chicken; it was her mom’s chicken. I remember she offered me a plate and I almost passed out it was so good. Whenever she would cook, I would always make sure to linger around so she’d offer me some and she always did because she was the best.

When I finally asked her why it was so good she told me the spices. The one thing she said her mom always told her was to add A LOT of spice to everything.

And I’ll never forget that because my mom cooked with lots of spices too. I also remember thinking oh I guess that what us Latinas do—we cook lots of spices. Ok!

For this recipe, I teamed up with Ozery Bakery and their delicious bread. My favorite part about them is that I keep them in the freezer so I don’t feel the need to eat all of the bread within a few days (because I will).

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Three 15-Minute Healthy-ish Lunches/Dinners

Dinner, Healthy, Quick and Easy, Vegetarian

Low-key….this is what i’ve been eating on a daily basis.

If you follow me on Insta Stories you know that I’ve upped my workout routine this year. I’m currently on week 14 (!!) of Sweat with Kayla and I like it because it satisfies the to-do list human that I am.

I love how the app works because I get to “cross-off” workouts. I also LOVE that I can do the resistance workouts while not having to leave the house. I don’t even belong to a gym so I just do the workouts at home with weights while I watch This is Us or The View or Good Morning America (I also realize I love ABC!).

AND, the cardio workouts are good because I go on 40 minute walks with Amelia, which we both have come to love SO much. For the high-intensity workouts, I head to Soul Cycle (Dani is my favorite instructor in LA).

ANYWAYZ, I feel like the last couple of weeks on this here blog, I’ve been providing recipes that are sort of complicated, indulgent, etc. so I wanted to share what I’ve been eating for lunch (or dinner) that all take under 15 minutes.

Also, for some reason I can spend three hours making a pie or a cake and love every second of it but when it comes to making something healthy for myself, I want it to come together in less than 12 minutes. All of these do!

This is what I’ve been eating A LOT. These posts won’t be Pinned a million times or get all the likes on Instagram but they’re really practical so I figured I’d share them.

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Spring-y Detroit-Style Pizza

Dinner, Pizza, Spring, Vegetarian

If you have talked to me in the past three months, like, in person I have most likely brought up:

1. working out (I’ve been doing a lot of that), specifically Kayla.
2. how fast the year is going (OMG HI APRIL!)
3. how much I love podcasts lately (more on that tomorrow)
4. and how obsessed I am with Detroit-Style pizza
5. how to make detroit-style pizza

I had Detroit-Style pizza, like, six months ago when a pop-up popped up in Chinatown serving just that. I had never had it before. I had seen the beautiful photos of Emmy Squared on the Instagram but since I am allergic to going to New York (and whenever I am there it’s always for a blip), I haven’t been.

But when I went to this pop-up in Chinatown, I thought the pizza was like a dream. The crust is crispy, like a cheese crisp, because the cheese is taken all the way to the edge of the pan, while the center is fluffy, similar to focaccia.

I’m pretty sure it’s taken first place as my favorite style pizza EVER. I even went to Detroit a few weeks ago and didn’t have the chance to eat pizza there and was so bummed. 🙁

I decided to take matters into my own hands and make it! Luckily, when I decided to embark on my journey Kenji Lopez had just posted, a mere two days earlier, a recipe for it! WHAA!

So I tried it, thinking that perhaps I would only half like it. I figured I’d probably move onto another recipe and try a few others. But, guys, it was perfect.

I guess that’s not a huge surprise since his recipes are so dang reliable.

So here’s the link to his recipe. Use that crust recipe AND then get creative.

This is for a very spring-forward Detroit-style pizza. Probably toppings you’d never get in Detroit.

This one has radishes that are tossed in a bit of olive oil and salt and pepper. The sauce is an arugula pesto. The cheese is tons of mozzarella (a must) and dollops of ricotta with sprigs of basil, crushed red pepper on top and peas.

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Creamy, Spring-y, Smoked Gouda Stovetop Mac n Cheese

Dinner, Pasta, Quick and Easy, Spring, Vegetarian

Spring time!! YASS! I feel like the season is in full effect.

I was gone for a week last week so I spent the weekend catching up on work and going to brunch and trying to (unsuccessfully) convince Josh that we needed to go see the new Beauty and the Beast. No dice.

I can’t really blame him; he’s usually such a good sport about seeing all sorts of movies with me so I figured I should let that one slide JUST THIS ONCE.

I love me some stovetop mac and cheese but I don’t believe there’s one single recipe on this lil’ blog!

I needed to fix that so I figured I’d make a very spring-forward version that I pumped up with kale, leeks and peas…all sautéed in a liberal amount of ghee (my continued obsession). Of course you can use plain ol’ butter or olive oil, too.

This mac and cheese is one hundred percent vegetarian but it kinda tastes meaty because of the smoked gouda.

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Miso Millet “Polenta” with Green Onion Oil + Eggplant Bacon

Breakfast, Dinner, Healthy

Hiii!

This past Monday it was rainy and stormy. I spent the entire day cooking in fluffy socks from two new vegan books and loved every single second of it!

The first up is a book, THE FIRST MESS COOKBOOK, from my friend Laura Wright. You might know her blog, The First Mess. Every single thing she cooks I want to eat.

If you’ve followed this blog for a little while, you know that I am the furthest thing from a vegan human. I love cooking things in butter and ghee. I love dairy. I love cheese. But from time to time, I’ll steer clear of all of that, especially if things aren’t sold to me as such and they’re just presented to me as delicious and healthy-ish.

I feel like all of Laura’s food is that way. I like to think of it as food that just so happens to be vegan and healthy; it’s not forced. It’s food that naturally is vegan and doesn’t really feel or taste like health food. All of the recipes I’ve tried from her are done with ease and finesse. And my favorite part is that all of her food is cozy and comforting.

As I was flipping through the book, there were SO many dishes I wanted to try (and will try), but the one that intrigued me the absolute most was this millet “polenta.” It’s such a smart idea and one I hadn’t come across ever. You take millet (which I happened to have a ton of in my pantry), grind it up and make it into a “meal.”

It’s boiled the same way that polenta is and boom! Polenta! but without the corn and all that. (Remember when I found out I was sorta kinda allergic to corn?)

I paired it with some eggplant “bacon” from the book, which was also SO good. Eggplant already has sort of a “meaty” quality to it. Laura has you add a sauce that’s so full of flavor. Does it taste like bacon? No way! Bacon is bacon. But it is super delicious and flavorful and it’s a million times more healthy.

I served this as breakfast and since I’m not a real vegan human, I topped each bowl of millet polenta with a baby fried egg and ate it with a whole lot of milky coffee.

This tofu dish is what I’m making later this week.

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Brown Butter Scallops + Walnut Pesto Pasta

Dinner, Pasta

My single friends searching for long-term relationships often ask me for advice on the subject. While I am not a professional, I usually tell them this:

NO ONE is perfect. You just have to find someone who has potential and then try and change them into who you want them to be!!! 😬😬😬

My friends usually laugh when I tell them this but it’s sort of true! When you meet someone and start hanging out with them, they’re not gonna know what you like and dislike and what annoys you and what makes you happy. So you have to communicate this in a not-so-terrible way.

Also, when Josh and I first starting dating, I didn’t totally expose how crazy and weird I am. He fell in love with me AND then I slowly showed him the absolute true me. By then it was way too late. MUAHAHAHA! 😬

Poor Joshua.

This year Valentine’s Day lands smack dab in the middle of the week. On a Tuesday no less. This is a meal that can be made in literally 30 minutes. It’s so easy and delicious and comforting. Browned butter and scallops are always a favorite of mine.

I made this dish with whole wheat pasta which if we’re all being honest with each other isn’t THAT much healthier than regular pasta so choose what you like.

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Classed-Up Double Decker Tacos

Dinner, Snacks

Hello! Hi!

I’m alive. I am. I have been working vigorously to get the new brand-spankin’ new A Cozy Kitchen up and running. That monstrous recipe index undated and all tidy took WAY more work than we thought but it happened! Here we are! So fresh and clean. Today we’ll be tweaking the site so there might be slight changes here and there but for the most part, welcome to the new A Cozy Kitchen!! YAY!

Now that we’re up and going, I have SO many recipes I want to share with you all. I’m so glad to be back. If you’re a sports/snack fan, you might know that the Super Bowl is this Sunday! On paper I’m rooting for the Falcons because Georgia is my homestate, my birth state, so go Falcons (sorta!). But I’m mainly team snacks. I’m guessing we’re all on that team.

I went to college in sort of a small town in North Carolina so at night, when we were all super bored, my friends and I would go to the 24-hour Wal-Mart. We would oddly have so much fun at Wal-Mart. We also went to all the chain restaurants, everything from Olive Garden to Macaroni Grill to TGIFriday’s. I hold all of them very close to my heart because of this time. Another 2am stop was Taco Bell. This was usually post Wal-Mart trip and we were usually in not the most soberest of states.

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Almond-Crusted Chicken Piccata

Dinner

Almond-Crusted Chicken Piccata

Hi from Big Bear Lake! I’m here for a few days and I’m currently very snowed in at a very hipster cabin full of things like vintage kitchen items, lots of Pendleton blankets, an old fire place and a record player that spins lots of Bob Dylan and Iron + Wine.

I’m not mad at all. It’s funny and fun all at the same time. I’m spending my day in the kitchen baking things, shooting things and I’m really hoping I can get Amelia to jump in a big pile of snow so she can do one of these .

Almond-Crusted Chicken Piccata

This is something I made before I left that was A: on the lighter side; B: was crispy. C: was FRESH. I’ve been in the mood for not fatty foods, if that makes sense.

I’m currently on Day 19 and feeling like I can’t eat super fatty meats or bacon or any of that. I’ve never been a huge meat-eater so it’s not the easiest for me to eat meat everyday. Yesterday and the day before I just ate vegetables all day and drank a smoothie because sometimes I get sick of eating (if it’s not like pound cake).

I love the artichokes and lots of lemon in this recipe. I found the almond-coated chicken to be a bit annoying to pan-fry because you really have to clean out the pan between batches or else the almond bits get all burnt. I included that in the instructions below but I wanted to give a special heads up about it.

Almond-Crusted Chicken Piccata

This recipe is super healthy and light and fresh. I love minced parsley, garlic, onion and lemon together. They’re flavors that just go so well. It’s old school, really. Nothing new but still so good.

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Peruvian-ish Pot Roast with Silky-Smooth Cauliflower Mash (#whole 30)

Dinner

Peruvian-ish Pot Roast with Silky Smooth Cauliflower Puree

You wanna know what’s really good for creative inspiration?! Going on Whole 30. You will dream of all sorts of amazing desserts and delicious-tasting things you cannot eat. I have a huge list of recipes I can’t wait to make! Today I’m making rough puff for the third time and I surprisingly wasn’t THAT tempted to eat it.

I think that means the “sugar dragon” is gone. It’s remarkable because no one loves sweet things more than me.

And next week I’m shooting a bunch of V-Day content so we’ll see how that goes! HAHA. I should be fine but it is a huge drag to not just take a gigantic bite to make sure it tastes OK.

Peruvian-ish Pot Roast with Silky Smooth Cauliflower Puree

Peruvian-ish Pot Roast with Silky Smooth Cauliflower Puree

This dish right here is my new favorite. I love normal, American pot roast, but this dish is more my style. It’s a cross between traditional pot roast and Seco, which is a Peruvian dish.

Seco is traditionally a cilantro stew braised with beer. Since I can’t consume beer (even if it’s cooked off), I made it a bit different.

It’s not EXACTLY seco, hence the reason why I’m sticking to “Peruvian-ish pot roast.” But it is SO GOOD. It has a whole lot of flavor; is bright thanks to the cilantro and lime; and the onions, oh they’re so good. The jalapeño adds just the right amount of kick.

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Whole 30 Prep AND HI I’M DOING WHOLE 30

Adventures, Dinner

Whole 30 Prep

As you know, I’m on Whole30…also affectionally called (by me) Hell30.

I’m not gonna lie, it’s not a walk in the park. It’s hard and that’s because I’m totally addicted to sugar and my body is really mad about it. I’m technically on Day 10 right now and I feel really good.

The good news is that there are so many things you can eat when doing Whole30. And you can have coffee, which is an absolute must in life for me.

Whole 30 Prep

In case you’re unfamiliar with Whole 30, I’ll do a short breakdown:

1. No dairy, no grains, no legumes (this includes soy sauce).

2. There is also a limited number of fruit servings a day (I believe it’s 2).

3. There are also no treats that are meant to resemble fun things, i.e., pancakes, cookies, French fries, etc., even if they use the approved ingredients from Whole 30.

And that’s sort of it. The point is to ween your body off of sugar and other unnatural, processed foods we’re typically used to eating.

As a way to cope with this, I think prepping some foods to have on hand each week is super important. Before I started it, I cooked up a bunch of food and some I used all the time and others I didn’t like.

Whole 30 Prep

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