WHO AM I RIGHT NOW? This recipe title sounds so very…how do put this? Los Angeles. This recipe sounds very “LA.” But the truth is, I make iterations of this drink all the time and I love it.
I’m not sure if you’ve heard but oat milk is all the rage right now. And in my typical bratty behavior, I snubbed it for months. I honestly drink my coffee black anyway but a few weeks ago, after I drove across town for a meeting and needed an afternoon pick-me-up, I stopped in a cafe and ordered an oat milk cappuccino. IT WAS GOOD.
It tastes kinda like nothing. It’s a really good texture—not too heavy or thick, not too thin. It provides some nice foam and marries with the espresso so very well.
I figured it was time to put it to test in a more sweet capacity so enter: this hot chocolate. I added a scoop of collagen to the blender, along with some melted chocolate, oat milk and a teaspoon of maple syrup. Blended right up and it’s oh so good!
I’m shocked to say that I think this might be one of the only stews on this entire blog. When I realized this, I was shook! I grew up eating stews of all kinds because my mother believed in the power of warm food on a cold day. It can turn your mood completely around and feel like you just ate a huge hug.
In film school I was known—and yes, I say this braggingly–to always have the best food on my sets. I would approach local restaurants and ask for a donation, i.e., meals. And they would happily cater our shoots because we were poor college students of the arts and they loved what we created. Panera was one of those places that donated. And on one of the coldest days in October, we had their broccoli and cheddar soup with sandwiches and bread and salads; it transformed everyone’s mood. It was magical to see what the power of a good meal could do for people working hard.
I’m super happy to be teaming up with Panera for this post to speak about their new six-episode video series called Food Interrupted. Each episode follows leaders in the food world as they meet everyday heroes who have dedicated their lives to changing America’s food system. The fifth episode, Meat Interrupted, follows two chefs learning and showing ways to humanely raise animals. They speak about the differences between grass-fed and grain-fed, And the ways cows should live out their lives in fields of grass. It’s a fun watch, here’s a link!
I admittedly don’t eat an enormous amount of meat. I love vegetables (and cake) but when I do eat meat, I try and eat responsibly-raised meat. It’s not always easy for everyone due to access and budget, I totally understand this. However, Panera is committed to using responsibly-sourced, antibiotic free meat in their establishments and I think that’s really awesome. Continue Reading
Fall is right around the corner and I’m counting down the days because your girl is ready for fall leaves, long sleeves, comfort, coziness and lots of pumpkin. I am ready. I’m currently writing a super diligent list of fall activities to-do; I’ll share it with you all soon! I’m thinking we can tackle it together.
For this pre-fall activity post, I’ve teamed up with ALDI, where you should go for all your autumnal food needs. They have everything from canned pumpkin to the best baking ingredients (at affordable prices) to this Digital Pressure Cooker (only $39.99 available for limited time!). It’s a one-stop shop for fall!
While pie was one of the first sweet dishes I wanted to nail; chili was one of the first savory dishes I wanted to be able to get right. It was one of those dishes that I knew I could make and not mess up. I like my chili cohesive and married. I like it to be on the thicker side. And I also love it with lots and lots of toppings.
This pumpkin chili is so rich and delicious. And it comes together in under 30 minutes. It’s the easiest, breeziest weeknight meal made a million times easier with this Digital Pressure Cooker.
I spent my weekend drinking smoothies because I was gigantic idiot and hit myself in the mouth with a medicine ball (I thought it was a sandbag when I slammed it on the ground) and couldn’t eat for a few days. I could speak just fine but chewing wasn’t ok. ANYWAY, I’m back and recovered. Stupidest thing I’ve done in a long time; I’m glad I survived!
I also spent the weekend celebrating my mama’s birthday and took her to see The Waitress—which was SO good. I loved the movie but the play was WAY better so I highly recommend if it comes to your town.
Let’s talk cauliflower gnochhi. I’ve been seeing it all over the internets lately so I wanted to give it a try. I headed to my local Trader Joe’s and followed the cooking directions from Laura’s Insta Stories—not what is on the back of the bag and, to my huge surprise, it tasted pretty good!
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
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.
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 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!
I realize that I kinda owe you an apology because before this recipe I realize I’ve never really posted gluten-free desserts. For me they’ve always been a challenge, mainly because I can eat gluten so I’ve never really taken the time to understand gluten-free baking. Also, the recipes I usually come across are annoying looking. Too many ingredients, xanthum gum, etc. Like, it feels like I need a million ingredients, ones I probably won’t use again.
SO, when I opened Sweet Laurel by Claire Thomas and Laurel Gallucci, I was pleasantly surprised with how easy the recipes seemed. Their book is full of grain-free desserts, all of which are made with minimal amount of ingredients. I settled on this almond crusted strawberry coconut cream tart because it was as simple as can be and your girl looooves coconut.
This tart is SO simple to throw together. The only prep is to make sure you have a can of coconut in the fridge so it’s super chilled because the filling is coconut whipped cream.