I know humility is a virtue, but this meatball recipe is absolutely the Best. Meatball. Ever. I’m usually one to grab ground turkey at the grocery store, but my local market was out of ground turkey this week (shocking, I know). So, I opted for ground chicken instead. I am glad I did–and so will you, once you try this recipe.
Since it’s fall, I wanted to make something cozy, and maple syrup seemed like the way to go. I never thought I would be putting maple syrup in my meatballs, but I’m all for it. The maple syrup doesn’t make the meatballs sweet, but it adds a sort of nutty, warm flavor to the dish. Now, I’ve got leftovers for days, but I’m not complaining. Try it out–you won’t regret it!
Add all ingredients to a medium mixing bowl. Using a fork, gently mix together, trying to keep the mixture as fluffy as possible.
Using two spoons, shape meatball mixture into 1.5 inch sized balls.
In an oiled pan over medium-low heat, pan fry meatballs for 2-5 min on each side, or until lightly browned. Keep the lid on the pan while cooking to lock in the moisture. I fried the meatballs on three sides, allowing the meatballs to cook all the way through.
Serve with your favorite pasta and sauce. I’m using my roasted red pepper sauce (recipe on the blog). Enjoy!
Tacos are a major food group for me. Baja fish tacos, chicken tacos, chorizo tacos…and then there are the vegan tacos. Vegans really stepped up to the plate for this one. I’ve had tofu tacos, mushroom tacos, even cactus tacos. Now, enter the cauliflower tacos. Cauliflower has been turned into pizza crust, gnocchi, “steak,” and buffalo wings, so I wanted to try my hand at cauliflower tacos. They did not disappoint. Crispy on the outside, soft on the inside–need I say more? Plus, with the right toppings (don’t skip the avocado), this dish reaches a whole new level. Enjoy!
This recipe is required for your next summer barbecue! The dry rub only consists of four ingredients, and it brings a great Latin American twist. Inspired by my go-to taco seasoning, the blend of cumin, chili powder, and paprika makes this a quintessential grilling dish. The char that this chicken gets is beautiful and delicious. Plus, the entire process is quick and easy, so you don’t have to miss out on any of your party’s fun! Toss the chicken on the grill, set a timer, grab a drink, and enjoy!
You may have seen the viral “baked feta pasta” that has been taking over TikTok. People have been going crazy over baking a block of feta cheese with cherry tomatoes, and then mixing it all together into a pasta sauce. Because I’m dairy-free, I opted for the vegan version of this dish: baked hummus pasta. The hummus and tomatoes add a great tanginess, elevated by the great roasted flavor from baking. It is SO easy to make and SO good.
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 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!
I first had a chili margarita in Hawaii, and it was the best margarita I had ever had. My cousin and I recreated it at home, and it is GOOD. The jalapeño is optional, but it is absolutely worth it. If the tequila wasn’t enough, the chili adds an extra feel-good kick going down. You have to try it.
Spicy margs just hit different.
Prep Time: 5 minutes
Serves: 1 drink
1 shot tequila
1 shot orange liquor
1-2 shots fresh-squeezed lime juice (to taste)
1-3 slices of jalapeño pepper
3-5 ice cubes
1 tbs. salt
Add tequila, orange liquor, lime juice, and ice to a shaker and shake!À la James Bond, we like it “shaken, not stirred.”
To create the salty edge on your glass, wet the lip of your glass with lime juice and twist over a plate of salt.
Drop in a few slices of jalapeño (start with one and increase to taste!). I promise it’s worth it.
I’ve made this tofu three times in the last two weeks alone. It’s that easy and that quick and that delicious. I hear Food Network chefs talk about “umami” flavor all the time, and this tofu steak really brings it home. Tamari by itself is great, but the nuttiness of the tahini elevates it to a whole new level. The tamari-tahini sauce crusts up perfectly in the pan, and the smell only makes it better…
Besides packing the flavor, this crusted tofu takes 10 MINUTES. After an exhausting day, when I have neither the time nor the discipline to cook a gourmet meal, I reach for this recipe. My tip? Use extra firm tofu and press as much water out of it as you can. It makes a huge difference in how the tofu crisps up!
3 tablespoons tamari (I use a 50% less sodium version)
4 tables tahini
Mix the tamari and tofu in a small bowl until it forms a thick, creamy, caramel-colored mixture.
Slice the tofu block horizontally through the side edges. Then slice diagonally across the top to create 4 triangle pieces.
Apply a generous layer of the sauce to one side of each tofu steak.
Over medium-low heat, place the tofu steaks sauce-side down on a lightly oiled, non-stick pan. Apply a layer of sauce to the face-up side of the tofu. Cook for 2-4 minutes or until the bottom crisps into a brown crust.
Flip the tofu steaks and cook for another 2-4 minutes or until the bottom crisps into a brown crust. Serve and enjoy!