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 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.
I was perusing The Instagram a few months ago and I ran into a chef making rutabaga noodles. I was like wuuut?! How? I wanted to know. He was tossing the noodle of rutabaga in a pasta sauce and I thought it was amazing! Well, he used the Vegetable Sheet Cutter attachment from KitchenAid® and I was like WOW!!!
When KitchenAid® reached out wanting me to give their Vegetable Sheet Cutter attachment a try, I jumped at the chance to give it a whirl. It is so cool. I actually used it a few weeks ago to make a zucchini lasagna, which also was super delicious. But I really had my heart set on making “noodles.”
I finally got a tree! Woohoo! And I’ve been decorating the house trying to get it as merry as can be. This includes a gigantic garland, a bunch of little trees and strings of pretty lights. And yes, this has also included fights with Amelia over her stealing my ornaments. This happens every single year so it’s not anything surprising. There have been years where we’ve put a metal guard around it, creating a barrier between her and the tree. But it’s not really that chic, you know?!
Another thing I’ve been tackling is my gift-giving. I’m an all at once type of shopper. I creep and plot and plan and then I just go on a shopping spree and buy everything, so it’s all done at once. I hadn’t gone on my shopping spree yet and was struggling to find a gift for Josh’s dad but I found the perfect idea for him from Ace Hardware and just had to share it with you: this Limited Edition Weber Kettle Premium grill! This one is Christmas-red and is super affordable at just $199.
To test it out, I partnered with Ace Hardware to give the grill a bit of a test run and I have to say, I think I grilled up the perfect winter-y meal. I recommend this grill for anyone who is looking for a gift for the cook or the grill-master in your life.
Thanksgiving was a total success. This site crashed because so many of you made things—thank you! And sorry for any problems the blog gave you. I was on cloud nine on Thanksgiving because all of you were sharing pies and macaroni and cheese and so many other delicious things that you made from this blog. It made me so grateful for this space—I love what we have here so very much.
We had a quiet Thanksgiving. I made mashed potatoes, veggie stuffing, some gravy and Josh made a turkey porchetta. We invited some friends over and it was chill vibes! Even though it seemed super lax, the next day I was so exhausted; I fell asleep at 7pm. Phew. Cooking and cleaning and hosting is a lot of work, I always forget. One of them is doable. But all three at the same time!! LAWD.
Anyway, we’re back and the home stretch is near. I figured we’d get back into things with a super chill recipe that is literally the easiest thing to make ever. And it’s on the healthier side because we probably could all use something that makes us feel good.
The harissa chicken is SO good. Everything on this sheet pan is so tasty and light. I love the chickpeas with the eggplant and the spiciness makes you want to keep eating it over and over.
Baking recipes to come…but for now, this!
Sheet-Pan Harissa Chicken with Chickpeas + Eggplant
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serving Size: 4
3 tablespoons harissa paste
3 tablespoons lime juice (from about 2 limes), plus more slices as garnish
2 tablespoons olive oil
1 (15-ounce) can of chickpeas, drained and rinsed
1 eggplant, diced
1/2 red onion, peeled and sliced
1 1/2 pounds chicken (I used a mix of thighs and drumsticks)
1 teaspoon minced cilantro, as garnish
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a small bowl, add the harissa paste, lime juice, olive oil and a few pinches of salt. Whisk until combined.
To a sheet pan, add the drained chickpeas, diced eggplant and red onion. Add half of the harissa paste mixture and mix together until everything is covered in the sauce. Smooth it out into one even layer. Arrange the chicken on top. Sprinkle the chicken with a few pinches of salt. Brush the chicken with the harissa sauce and add the any remaining sauce to the chickpeas. Also add any garnish limes to the sheet pan, if you like.
Transfer to the oven to bake for about 35 to 40 minutes, until the chicken is golden brown. Divide amongst plates and garnish with some cilantro.
I’m currently getting all prepped to go to Italy on Tuesday and I’m so excited. Josh has psychotically made maps, coursing our tentative eating schedule. The past few weeks I’ve been purposefully eating on the healthier side so that I could save myself for loads and loads of pasta. I think it has been a wise decision.
One of the health-ish meals I’ve been making is this one-pan harissa chicken dish. It is SO delicious and Israeli couscous are my new favorite thing. They have such delicious toothsome texture.
For this recipe and post, I’m super excited to partner with GreenPan and their healthy, ceramic, non-stick pans. They are so gorgeous in person (the bronze is super pretty) and I love that they’re safe to cook with and super easy to clean.
I love these pans because they’re coated in Thermolon, making them safer and healthier to use. They’re super resistant to high heat (zero fumes come off the surface) and the coating, made from a sand derivative, will never flake or peel onto your food. All pluses!
The surface of the pan was ideal for searing this chicken and getting a super crispy skin and crust on it. And I didn’t have to use a ton of oil (also a plus) so the meal is pretty light.
Right now you can get a limited edition 5-piece set for their 10th anniversary. An extra bonus? The All frypans are currently 20% off through October 24th! GET UR PANS!
Lately, I have been living my life for anything one-pan/one-pot. I’ve been craving ease and I think you have too because anything I make that can be made in one vessel, you guys have made over and over, which of course makes me so pumped.
Meatballs might be my favorite food in the entire world. I strive to eat them ALL THE TIME. It doesn’t always work out but I really do try.
I eat healthy ones when I’m vibing that paleo/Whole 30 lifestyle.
I like legit ones that I like to think I would eat if I lived in the movie Goodfellas.
And then there are these fine things: eggplant veggie meatballs.
You can serve them to all your friends who don’t like meat but also don’t like fake meat. Also people who like meat love them too.
If you know me then you know that I was LATE to the eggplant game. I lived my life for years hating it but I love it SO much now. This sabich is still one of my favorite things to eat and the thing I love most on that sandwich is the deng harissa eggplant—it’s too good!
These meatballs come together pretty easily.
We do have an extra step and that’s cooking the eggplant down a bit and then blending it all up in a food processor with a bunch of other delicious things.
I like to use a non-stick pan for this so that I don’t end up with crumbly-broken meatballs. These are definitely more fragile than your traditional meatball.
I served this over cauliflower puree and pesto and it was the perfect healthy meal. If you’re looking to cut down on some time, serve it with store-bought pesto and some sautéed cauliflower rice.
If you’ve never had camarones (shrimp) a al diabla, here’s a breakdown of how it goes:
A sauce is made. This sauce might remind you of an enchilada sauce. It’s red and flavorful and in this case, a little smoky. This sauce recipe makes quite a bit and part of me wanted to halve it but I actually ended up using it for three other dinners last week.
1st dinner: I made this.
2nd dinner: I tossed it with roasted eggplant and vegetables and ate it with quinoa.
3rd dinner: I made this again.
4th dinner: Josh used it to braise some flank steak (using one of our favorite kitchen gadgets) AND then we put it in tacos for Friday taco night and it was boooomb.