Summer means barbecue season is upon us! Asparagus is one of my favorite ingredients to grill. Not that pan-frying or baking is boring, but the fire from the barbecue brings out asparagus’ flavor and texture in a whole new way. Plus, with a squeeze of lemon, this asparagus recipe just screams summer.
Cook Time: 7-10 minutes
Serves: 2 servings
1 bunch of asparagus
1 tsp. olive oil
Pinch of salt (adjust to taste)
Pinch of pepper (adjust to taste)
1 tsp. fresh lemon juice (adjust to taste)
Trader Joe’s “Everything but the Bagel Seasoning” (optional)
Fire up grill to a low heat.
Toss asparagus in olive oil.
Using tongs, carefully place asparagus horizontally across the grill ridges to avoid the asparagus falling through the cracks.
Cover the grill and let cook for 7-10 minutes or until lightly charred.
Remove asparagus from the heat and toss in salt and pepper. Add a squeeze of lemon and dash of “Everything but the Bagel Seasoning” over top. Enjoy!
This Father’s Day, I’m making my dad’s favorite: oatmeal raisin cookies. When I was younger, I stayed as far away from oatmeal raisin cookies as I could. For me, it was chocolate chip or nothing! Now, I love oatmeal raisin cookies, and they’ve become a special staple for my family. They bring back memories of home, family, and laughter. I hope these do the same for you!
This recipe is a powerhouse of healthy ingredients—and you only need five! With salmon, we’re getting a great source of protein and omega-3 fatty acids. With honey, we get a load of antioxidants. With miso, which is made of fermented soybeans, we’re packing in the probiotics and vitamins. But, science aside, this recipe is just too delicious not to try. You can make salmon so many different ways, but I love the Asian twist on this. If you don’t know what umami tastes like (umami is the “fifth” taste outside of sweet, salty, sour, and bitter), you’ll definitely get it with this savory miso.
…and get baked (in the oven). When I’m craving pasta, I usually reach for a classic red sauce or pesto, but this recipe is a new favorite. The star ingredient? Roasted red pepper. It takes pasta sauce to a whole new level. And it’s CREAMY. The tahini adds a creamy taste and texture, without any of the dairy. I’ve literally been having this pasta every night, and I have no regrets.
Plus, this sauce is so easy to make. If you’re running around and don’t have time to stand over a stove and stir, this is the recipe for you. Toss the veggies in the oven, and get back to what you were doing. Then, blitz it all together in a blender and you’re done!
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 1 cup sauce (3-4 pasta servings)
1 medium red bell pepper
3 gloves garlic
1/4 medium yellow onion
10-12 cherry tomatoes
2 tsp. tahini
1 tbs. fresh basil, packed
1 tsp. fresh lemon juice
1-2 tsp. olive oil
1/2 tsp. salt
1/4 + 1/8 tsp. pepper
Preheat oven to 400° Fahrenheit.
Slice the bell pepper in half, lengthwise. Remove the core and seeds. Separate the onion into its layers.
Add bell pepper, onion, tomatoes, and garlic to a baking pan. Toss with 1-2 tsp. of olive oil.
Bake the pepper, onion, tomatoes, and garlic for 30 minutes, or until the pepper and tomatoes are brown and blistering. Let cool for 5 minutes.
Add roasted ingredients to a blender with tahini, basil, lemon juice, salt, and pepper. Blend into a creamy mixture.
I started work this week and am in need of quick, easy recipes. I whipped up this salad during my lunch break, and it is here to stay! I love the light creaminess of the cilantro lime dressing, which pairs perfectly with the bright freshness of the corn and tomatoes. Plus, the beans and chickpeas add great protein to get me through a long work day!
This salad also keeps well in the fridge, so you can make it ahead of time. It’s perfect for a quick meal or your last-minute summer barbecue with friends. Delicious!
Prep Time: 15 minutes
Serves: 2 bowls
1 cup canned kidney beans, unsalted
1/2 cup frozen corn, defrosted (or fresh if in season!)
1/2 cup cooked or canned chickpeas
5-10 cherry tomatoes, sliced (depending on size)
1/4 cup yellow onion, diced
1/2 ripe avocado, chopped
1/2 cup fresh cilantro, packed
1 tbs. tahini
2 tsp. lime juice (adjust to taste)
1-2 tbs. water (adjust for desired thickness)
1/4-1/2 tsp. salt (adjust to taste)
In a medium bowl, mix together kidney beans, corn, chickpeas, tomatoes, and onion.
In a food processor or small blender, blend cilantro, tahini, lime juice, 1-2 tbs. water (add in increments until dressing reaches desired thickness), and 1/4 tsp. salt.
Toss salad with dressing, plus a few more pinches of salt (adjust to taste). Mix the avocado in last to avoid getting mushy. Enjoy!
Eggs on toast. What a concept. In this recipe, we’re taking “eggs on toast” to a new level. Pesto eggs have been taking over the Internet, so today I decided to give it a try. I had a bunch of pesto leftover from my pesto pasta the night before (recipe linked below!), so I thought it was the perfect time to hop on the bandwagon. I have no regrets.
Goodbye Chinese takeout, hello Asian turkey lettuce cups.
I first came up with this recipe about two and a half years ago, and it’s been a family favorite ever since. Asian food can get really greasy really fast, but these turkey lettuce cups are a wonderful exception. The tamari-almond butter sauce adds a nutty richness, balanced out by the crisp lettuce and fresh veggies. You are definitely going to want to try this one.
Also, this meal is great for sharing! Everyone can build their own lettuce cups, adding whichever toppings they want. You can mix up the toppings, too. Fresh squeezed lime and crushed peanuts can add a new depth of flavor!
It doesn’t matter what time of year it is. You have got to make this blueberry crumble. The blueberry-lemon tang is perfect for summer, and the toasty crumble can warm up any fall day. It’s sweet, nutty, juicy, and an absolute crowd pleaser. I made up this recipe for my family’s Memorial Day brunch. Turns out, they loved it. Everyone was surprised that it was actually healthy. I didn’t measure the ingredients, so I had to make it again this weekend before posting on the blog. But I’m not complaining! Made with whole and natural ingredients, this crumble delivers on both taste and health!
The late night munchies. We’ve all been there. But when my sweet tooth hits—more like when my chocolate tooth hits—I don’t want to make a whole batch of cookies or brownies, let alone wait for them bake. I want a single serving, and I want it fast! Ever since microwave mug cakes took off on social media, I’ve been playing around with my recipe and trying new flavors almost every week. I’ve finally nailed it. A basic chocolate mug cake is delicious by itself, but when I add a gooey chocolate-y center, it takes it to a whole new level. In particular, I’m talking about using my favorite chocolate cups from Edie’s Sweets!
My friend, Edith, co-founded Edie’s Sweets to put a spin on the classic chocolate peanut butter cup. I’m using my favorite flavor: Dark Chocolate Black Sesame Cup. The black sesame adds a fun twist to the typical chocolate cake, and I’m all for it. Plus, all Edie’s Sweets are vegan, organic, and fair-trade!
So, next time the munchies hit, grab a mug and dig into this baby. It takes less than five minutes to make and absolutely hits the spot.
1 Edie’s Sweets Dark Chocolate Black Sesame Cup (or 1 tbs. of your favorite chocolate)
2 tbs. oat flour (I ground rolled oats in a food processer until it forms a fine flour)
2 tsp. cocoa powder
1 tsp. almond butter
2 tbs. unsweetened almond milk
2 tsp. coconut sugar (add another teaspoon if you have a sweeter tooth! Most of the sweetness in this cake will come from the chocolate cup)
¼ tsp. vanilla extract
¼ tsp. baking powder
1/8 tsp. salt
In a mug, stir together oat flour, cocoa powder, almond butter, almond milk, coconut sugar, vanilla extract, baking powder, and salt.
Press Edie’s Sweets chocolate cup into the center of the mixture, pushing down until it is covered by the batter. The chocolate cup will add most of the sweetness to the cake, so if you’re substituting the chocolate cup with different chocolate, make sure it’s sweet enough or add extra coconut sugar.
Microwave for 50 seconds. Let cool for 2-5 minutes before enjoying!
Okay, folks. Here is my favorite traditional pesto recipe. It’s quick and easy, but by toasting the pine nuts and garlic we’re elevating this pesto to a whole other culinary level. It is delicious. You can toss this pesto over your favorite pasta (see below for my go-to’s) and save any leftovers for another day!
That said, I know taking out the food processor can dissuade a lot of people. I hear you. When I do not have the energy to pull out my food processor, I opt for my Nutribullet instead. Saves time and cleanup! Just make sure your blender’s blades are low enough to the bottom of the container to sufficiently blend the ingredients.
Cook Time: 20 minutes
Serves: 2 bowls
1 cup fresh basil, packed
2 tbs. olive oil (add more for a thinner consistency)
1/3 cup pine nuts
3 cloves garlic
1 tbs. freshly squeezed lemon juice
½ tsp. salt
1-2 cups pasta (I recommend Whole Foods Cauliflower Gnocchi or Banza Chickpea Rotini)
4-6 cherry tomatoes (optional garnish)
2-5 chopped almonds (optional garnish)
Toast pine nuts and garlic over low heat for 3 minutes or until lightly browned. No need to oil the pan, but make sure you keep an eye on the nuts and garlic. They brown quickly!
Begin cooking your pasta of choice. If you’re using cauliflower gnocchi, I highly recommend pan frying the gnocchi until lightly browned. The texture and flavor is great!
Add basil, pine nuts, garlic, olive oil, lemon juice, and salt to a food processer (or blender!) and blend until a creamy consistency forms.
Stir in desired amount of pesto into the cooked pasta. Optionally top with tomatoes and chopped nuts, and enjoy!