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
Billy has been out of town this entire week so it’s just been me trying to paint on buttercream and catching up on a bunch of computer work, i.e., watching Lauren Servido’s videos on Instagram and editing photos. It’s been a glorious couple of days in my week, I have to say. Very peaceful!
You know what isn’t peaceful is Target, man. I walk in thinking I’m going to see summer outdoor patio furniture but instead it was a huge display of back to school drama that just stressed me out. I’m not even in school, haven’t been in years, but I’m stressed for the children—let them play!
I always went back to school in September so late July just seems a bit aggressive, don’t you think? Though, I always did love a some fresh new school supplies. They felt so nice and clean.
Let’s talk this pizza! This is a full summer time pizza. It’s a celebration of tomatoes and spiciness.
It’s very difficult for me to go to the super market or farmer’s market right now and NOT buy an heirloom tomato and a pint of cherry tomatoes. I eat them all the time.
A few weeks ago I hopped on a plane and went to a place I’d never been before: Burlington, Vermont. I was super excited. In my brain when I think of Vermont, I think of maple trees and green grass, clean air and rolling hills and lots of farms. My imagination was correct because that’s exactly what I experienced and I loved it so very much.
I was invited by Stonyfield to visit their network of organic family farms, learn about their history, present day goals and future. And let me tell you, it was a fascinating experience. Their co-founder, Gary Hirshberg, was so inspiring and warm and charming. (If you want to hear more about his fascinating story, here’s a link to his episode on NPR’s How I Built This.)
The first farm we visited was my favorite because it had what I love on any farm: baby animals. And lots of them.
When we arrived to Julie Wolcott’s farm, she was tardy showing us around because two cows were about to give birth (she assists their births to make sure mama is ok). We ended up meeting the baby calves and they were only an hour old. They were so beautiful, I maybe almost cried a little.
Someone slid into my DMs the other day and asked me…what’s an easy-ish dessert to make in the summer?!
I immediately responded with STRAWBERRY SHORTCAKES. But then I realized I don’t really have a thorough recipe on the blog for this. Which is weird since it’s my absolute go-to because everyone loves them.
It’s also great for a party because you can bake off the biscuits the morning of and assemble them in, like, 5 minutes.
Every summer during my wondrous childhood, my mom would buy these mini sponge cakes that they would sell in cellophane packaging. Next to it was always this strawberry fake-tasting syrup. She would buy them, along with a huge flat of strawberries. This grocery shopping day would make me joyful, truly.
When my mama was pregnant with me, my dad was obsessed with BLTs. He’d make them all the time but there was a problem: my mom’s morning sickness made her nauseous every single time she smelled bacon. So eventually he had to stop. Or he had to go over someone else’s house in order to make them. Very random, fun fact about BLTs for you!!
Maybe this is the reason I love BLTs? I dunno…could be!
Truth is, I don’t eat a ton of bacon. I’m not one of those people who believes bacon makes everything better. Sometimes it’s too rich and too indulgent for me. But for some reason, when bacon is crispy and sandwiched between two soft pieces of bread with a swipe of mayo, crisp lettuce and soft tomatoes, the clouds part and…heaven.
BLTs are summer’s gift, they’re simple, but that doesn’t mean you don’t have to give them special love and attention.
True story: I love butter and cakes and cookies and pasta.
Also true story:I eat healthy most of the time.
I don’t follow a diet nor am I paleo, whole30, vegan, keto or any of that. I like to think that I attempt to practice balance and moderation. It’s something I’m not always great at or successful at achieving but it’s what I strive to do and it works for me. I have a hard time eliminating things completely from my diet, so I eat literally everything, I just don’t eat ALL of it.
Most days I eat pretty healthy and that’s because it makes me feel better about myself. It makes me feel lighter and brighter and keeps my energy up.
These are my three favorite things to keep me feeling all sprightly!
My morning smoothie:
I love having my morning smoothie an hour or so before a later morning workout OR right after a early morning workout.
And then there are mornings where I don’t work out at all and I still drink it.
Here’s what I add:
2 scoops of Vital Proteins Banana Collagen + Whey Protein Powder (I like Vital Proteins because it doesn’t have stevia and just tastes like banana and vanilla)
1 banana (frozen or room temperature)
1 tablespoon cacao nibs
1 tablespoon cacao powder
Small handful of frozen kale or spinach
1/4 cup of frozen strawberries or ice
Small handful of walnuts (more for the top)
1/2 cup of almond milk
I add a few teaspoons of chia seeds and more walnuts on top because your girl likes texture!
I’m not gonna lie, I actually didn’t even know how to use a grill until 6 months ago. I’ve always had a gas grill or no grill at all. I lived in Los Angeles for years and years with no outdoor space so please don’t hold it against me! But a few months ago, I got a grill. A bright, pretty red one and finally purchased one of those chimney things and learned how to use it properly. It honestly couldn’t be simpler so I have no idea why I was a little intimidated by it.
The best part of summer—besides copious amounts of watermelon and popsicles—is grilling. I love grilled foods. And I could eat a grilled veggie sandwich every single day. They are so good and light-feeling.
For this post, I teamed up with La Brea Bakery! I love their bread; in this recipe, I used their Telera Take And Bake Rolls, and you can find a coupon to purchase on their site and more summer recipes here. I baked the bread on a baking sheet for about 5 minutes and then sliced the rolls in half and grilled them.
I think I can speak for all of us when I say that the best part of making cookies is trying the dough right after it’s all mixed up. I do this every.single.time. And often times, have to stop myself from eating huge balls of cookie dough because, well, it can lead to a bit of a tummy ache and, um, really needs to be baked because you shouldn’t eat raw eggs! But I found a solution! Actually, the solution found me.
Enter: Just Cookie Dough. Crafted by a team of Michelin-starred chefs, it is egg-free, dairy-free, non-GMO cookie dough and contains no artificial flavors or high-fructose corn syrup. It’s safe to eat raw or bake it up. Whatever you prefer, you can feel good about indulging in Just Cookie Dough. I also love their Just Mayo and Just Dressing.
In fact, I use their mayo a few times a week because it is SO good. If you check my “highlights” on Insta Stories, I shared my favorite tuna salad with arugula and Just Mayo is what I use.
In the second installment of….let’s go through my hard drive and find all the posts I haven’t posted, here is a summer-y pasta!!
Before we went to Japan, everyone warned us: THE JET LAG IS TUFF. I was scared. Will I be a walking zombie? Will I be able to enjoy my days? I assumed yes because I’ve been to Europe a few times and while I’m a little out of it and tired, I drink coffee and run off adrenaline because I’m on vacation and it’s fun!
When we got to Japan, I was a little tired. I ate some soba, walked around and then went to bed at 10pm and the next morning I woke up bright and early (I think 6am) and was totally fine.
I love a vegetable noodle dish. Real, gluten-filled pasta is my fave, but sometimes I crave the flavor of those dishes and want to skip the heaviness. (And then again, sometimes I like the heaviness haha!)
One thing I use over and over is my KitchenAid Architect Stand Mixer with Vegetable Sheet Cutter attachment. I got both of these things from Macy’s (my architect stand-up mixer is my favorite). I’ve made different iterations of this same dish, swapping out zucchini for butternut squash and even eggplant—it’s so good. The classic version of this dish used zucchini. It’s delicious and cheesy and when you’re craving something lighter, this is the move.
For this post, I teamed up with Macy’s Wedding Registry where I’m recommending that these two items have a place on it. Yep, they truly deserve a spot. As you probably know by now, I use my KitchenAid Stand Mixer daily. I bake a lot, but really it’s not just for baking. I make plenty of other things in my KitchenAid, including lasagna!