Egg salad hold the mayo

I really can't stand mayo the look the smell just no, but mustard on the other hand I could put on anything. It's a much healthier and flavorful swap anyway, and it's a great way to use leftover salmon, chicken, hard-boiled eggs, or tofu to make a protein filled lunch on warmer days.

Serves four:
8 hard-boiled eggs chopped (I used 6 yolks)
3 tablespoons mustard (whatever type you prefer)
1 tablespoon Greek yogurt
2 celery stalks chopped
1/4 red onion chopped
15-20 corinchons chopped
Salt, pepper to taste

1. Mix all ingredients together in a large bowl. Some things may need more or less depending on how you like it.
2. Put in the refrigerator and allow to get cold.
3. Serve cold with lettuce for wraps or bread/crackers.

Summer dinner party ideas

Nothing beats making a meal for a few of your closest friends and getting to enjoy it outside. That relaxed feeling only comes with the warmer weather months, and I've been taking advantage of as many outdoor meals as possible.

Watermelon, arugula, feta, mint salad
Mint and watermelon literally scream summer and are a great refreshing bite to the spicier shrimp.
Serves 4
1/2 bag of arugula
2 cups cubed watermelon
1 block of feta cheese cubed
10 mint leaves finely chopped
Balsamic vinegar
Small squeeze of lime juice (over the watermelon)
Juice of 1/2 lemon
Olive oil

1. Mix the lemon, balsamic vinegar, and olive oil (amount to preference) for your dressing.
2. Add the arugula to a large bowl and either mix with everything else, or for aesthetic appeal layer the other parts and coat with dressing.

Gambas al ajillo (garlic shrimp)
This is one of my favorite tapas to eat and one of the easiest to make.

Serves 3-4:
1 pound of shrimp (frozen and thawed or fresh)
2 tbsp. coconut oil
6 cloves of garlic minced
Cayenne pepper
Red chili flakes
Dried parsley
Juice of one lemon
Handful chopped cilantro

1. Add coconut oil and garlic to a hot pan till the garlic begins to brown. Add lemon juice (be careful of the splash), cayenne, and dried parsley to the garlic oil for a minute.
2. Spread out your shrimp on the pan. Cooking for a minute or two depending on the size and then flip to the other side. You want it so the shrimp is white and no longer that pinkish color. Not too long, no rubbery shrimp.
3. Plate the shrimp and add cilantro and more red chili flakes.
4. Pour the garlicky sauce from the pan over the shrimp and add olive oil if desired.

Corn, feta, guacamole
Tried this creation a few times with a few different versions and gotta say it's a winner.

3 avocados
Juice 1/4 lime
1/2 small can of corn
1/2 cup crumbled feta
Handful chopped cilantro
1/4 chopped red onions
Salt, pepper, cayenne pepper to taste

1. Mash your avocado and add the feta, onion, and corn.
2. Squeeze the lime and then make the cilantro and spices the final touch.
3. Serve with your favorite tortilla or root chips.

Poached eggs with mushroom eggplant hash

I've really become the poaching expert, and I can't wait to host a benedict party to show off my skills. I've been a miso paste advocate for some time. I used to just make miso soup with it, but slowly I've been using it on my salmon and now to roast vegetables. Miso is so flavorful, and it's so good for you (fermented). Trader Joes now carries it so super easy to access.

Serves one
1 egg
1 small eggplant cubed (I used a local Pandora striped rose one)
5 small mushrooms sliced
Grated hard cheese
2 tbsp. miso paste
1 tsp. Soy sauce
Sesame oil (a drop)
1 tsp. Coconut oil 
Dried parsley
Dried garlic
Red chili flakes
White vinegar

1. Turn on your oven to 350 F. Mix the miso paste, coconut oil, soy sauce, and sesame oil and apply to your eggplant and mushrooms. It'll be a thicker paste so be sure to spread evenly.
2. Add dried garlic and parsley to the vegetables.
3. Spread the vegetables on a baking sheet with enough room so they're not touching and can evenly roast. Allow to roast in the oven for about 15 minutes.
4. While the vegetables are roasting grate your cheese.
5. Check on your vegetables and flip or move if necessary. You want the eggplant to be on the softer side.
6. Once the vegetables are closer to being done prepare your poached egg.
7. While you're waiting for the egg to finish in the water act quickly and remove the vegetables and transfer to a dish for serving. Remove your egg and place on top of the vegetables.
8. Finish with the cheese and chili flakes.

Pitaya superfoods bowl

I almost paid $10 for a single pitaya in Chinatown a month ago, but my better judgment advised me otherwise. They're one of my favorite fruits, and I rarely come across them. Still deprived I was over the moon when I found them at my new favorite go-to market. Usually when we think of pitaya we think of that beautiful hot pink flesh on the inside, but there's three varieties including the more commonly found white flesh type. The color of this bowl isn't as vibrant as when you order a pitaya bowl/smoothie, but it still has that tart taste that I love.

Serves 1
1/2 pitaya flesh
Handful of frozen berries or any other fruit you want
1/4 cup of spinach
Coconut milk
Hemp seeds, chia seeds, flax seed, shredded coconut, nuts to top

1. Throw everything except the toppings into a blender. If you want it to be chunkier try adding ice or frozen coconut water.
2. Mix up everything.
3. Put in a bowl to eat with a spoon or a glass with a straw. Top with whatever toppings you want.

Mint, feta, fava bean, and pea guacamole with turnip chips

I have fond memories of my mom making large batches of fava beans on the weekends in the summer. The smell was very distinct and only rose the anticipation for when we would finally get to dig in. I could barely wait till they came out of the boiling water before we all dug in peeling off the skins for the soft beans. I've seen a lot of recipes using fava and peas to spread on toast. I figured adding a little avocado would make it creamier, and I decided to do a twist on guacamole. I tried guacamole with feta and corn this weekend, and I loved the bite the feta had so I gave it a go here.

Root chips are pretty simple, but to be honest unless you're super talented at thinly slicing you really need a mandolin. The goods news is that they're really cheap and would make a great addition to your kitchen. Then again, you can always go for a classic corn tortilla chip and call it a day.

Serves 2
6 fava beans (take the beans out of the inside)
2/3 cup of peas
1/2 avocado
Light squeeze of lime juice
Black pepper
Red chili flakes
10 chopped mint leaves
Crumbled feta cheese (make it vegan without the cheese)
1 large turnip (or other root vegetable like beets)

1. Prepare your root chips. This tutorial is really good and actually makes them crispy.
2. While your chips are crisping (don't forget about them though), heat a saucepan of water to a boil.
3. Add the peas and beans (not the pod just the beans) into the water.
4. Remove the greens once they're really easy to mash. Take the fava beans out of that casing; they should be easy to squeeze out.
5. Begin mashing your peas and beans till they are at a paste. If you want it to be a bit creamier you could throw it into a food processor, but I prefer it chunkier.
6. Add the avocado, lime juice, and black pepper and continue to mash and mix.
7. Add the mint leaves and feta as the finishing bit and mix.
8. Top with red chili flakes and serve with your chips.

Snap pea, Persian cucumber, green tomato salad

When people think green they focus on the leafy vegetables, but we often neglect the other awesome verde veggies. This heat is really getting to me, and the only things I want to eat are light and hydrating. This fresh mix is the perfect solution for lazy dinners.

Serves one:
6 oz. of snap peas (about 1/2 Trader Joe's bag)
1 sliced Persian cucumber sliced
1/2 medium size green tomato sliced
Dill
Olive oil
Lemon juice
Himalayan pink salt

1. Blanch your snap peas for just a minute.
2. Set aside and allow to cool in the cold water.
3. Slice your tomato and cucumber.
4. Mix lemon juice and olive oil.
5. Tear apart the dill and mix it with the vegetables in a bowl.
6. Coat with dressing and the salt.

Updated Vegetarian Cobb Salad

I have this recent weird obsession with soft boiled eggs. Despite my phobia of mayo these days, I used to love my mom's egg salad. A weird comfort food that is so simple, but I'm convinced hers is the best in the world. Making soft boiled eggs kinda fills that void since I'm so many miles away.

Summer is all about salads so I decided to update the typical Cobb making it vegetarian and keeping it more modern than the traditional version: heirloom tomatoes instead of roma, feta cheese instead of bleu, tempeh instead of bacon, soft boiled instead of hard boiled eggs, spinach kale mix instead of Romaine.

Salad:
Feta cheese
Tempeh
Red onion
Salad mix
Baby heirloom tomatoes
Eggs

Dressing:
Red wine vinegar
Dijon mustard
Olive oil
Lemon juice

1. Prepare your eggs. This is the best tutorial depending on how hard or soft boiled you want them.
2. While you're preparing them cut your red onion, tomatoes vertically, and crumble your feta.
3. Once your eggs are peeled and cut in half, prepare your tempeh.
4. Add the tempeh to a non-stick pan. Break down your tempeh into a crumble. Add a little cayenne pepper or smoked spice to give it more of a smoky flavor. Cook till it's lightly browned.
5. Mix together the different parts to your dressing.
6. Prepare your salad by adding the salad mix and mixing thoroughly with your dressing.
7. Arrange everything else on top and enjoy.

Not your traditional cheese plate

Cheese plates are an easy appetizer dish, but usually the starch they're served with takes the spotlight. Allow your cheeses to be the stars of the show with this grilled haloumi and heirloom tomato option or goat cheese stuffed mushrooms. Haloumi is a new cheese I tried after spotting it at Trader Joe's. Something about it keeps it from melting when it's grilled, but the outside becomes crispy and delicious. The mushrooms are based on a portobello mushroom burger minus the bun again letting the cheese shine.

Haloumi, pesto, heirloom tomato stack

1. Grill your pieces of haloumi on high heat on a pan. Once both sides are darkened remove and cut into smaller pieces appropriate for appetizer serving.
2. Add a layer of pesto (refer to my lemon version or basil walnut version).
3. Carefully slice your heirloom tomatoes and add on top with pieces of basil.
4. Stick toothpicks in for easy pick up and eating.

Goat cheese stuffed mushrooms with balsamic red onions

Crumbled goat cheese
Cleaned out portobello mushroom caps
Red onion
Balsamic vinaigrette
Balsamic glaze
Hemp seeds (optional)

1. Drizzle olive oil over your mushroom caps and put in the oven at 350 for 20-30 minutes.
2. Meanwhile, slice your red onion and saute with olive oil on high. Add a little balsamic vinaigrette once the onions have softened a bit.
3. When the caps have cooked you'll notice some water has developed in the cap from the mushroom shrinking. Just empty the water before stuffing.
4. Stuff the caps with goat cheese and if you'd like hemp seeds (extra plant protein!).
5. Stick back in the oven and allow the cheese to melt 10 minutes or so.
6. Top with the cheese with onions, and put back in the oven for just a few minutes.
7. Prepare on your plate and drizzle with balsamic glaze.

Guilt-free kale Caesar bowl

Happy Earth Day! It's hypothetically warming up, which means that roasted vegetables and heavier dishes are the last thing I want. I'm starting my plan of plenty of chilled soups, ceviches, and salads- all on the lighter side and all super healthy. Here's something to really get in tune with the fresh ingredients that come from the Earth enjoyed with plenty of flavor.

Every restaurant menu these days has some sort of a kale salad, sorta like the brussel sprouts and cauliflower trend. The problem with kale is its thicker leaves that mean it needs to have something to really soften the leaves to make them actually taste like something more than grass. The trick here is to allow the kale to marinate in the dressing for a bit, which is the perfect excuse to put the other parts together while you're letting the kale loosen up a bit.

Kale (no stems, and cut into thin strips)
Fennel
Slivered almonds
Pecorino Romano
Dijon mustard
Greek yogurt
Cracked black pepper
Lemon juice
Olive oil

1. Mix the Greek yogurt, olive oil, lemon juice, mustard, and pepper together. Everything should be 1/5 of the amount of Greek yogurt used, which of course means the Greek yogurt should be 5x the amount of everything else used. I probably could have explained that a bit simpler.
2. I added half the kale into a bowl drizzled some olive oil, lemon, and pepper onto that. Then added the remainder of the kale repeating the lemon, oil, and pepper. Then add the dressing and mix thoroughly so every bit of kale has dressing on it.
3. Now it's type to slice your fennel (you could do it before with the kale but just trying to give the kale as much time as possible with the dressing).
4. Add the almonds to a non-stick pan on high heat to toast them. Trust me it makes them THAT much better not only cause they get that roasted taste, but also because the warm nuts are a nice complement to the cheese with the vegetables. Not too long on the pan, you might start to notice they start popping you just want them to be kinda browned.
5. While you're toasting the almonds, grate your cheese.
6. Place the fennel, cheese, and almonds on top of your kale. And "conquer" your salad.

Superfoods galore

Let me break down superfoods. The title says it all they're SUPER.. packed with so many extra vitamins and antioxidants than found in most foods. You can find some of these like chia and flax in most grocery stores and the others at any organic food store or Whole Foods. These are the kind of things that our ancient ancestors were eating, and I'm all about going back to my roots.

Here's a list of some superfoods and what they can do for you plus three recipes to get your body happy, healthy, and running better than ever:

Chia: omega-3s, fiber, and calcium; mixed with liquid they expand to more of a tapioca consistency.

Flaxseed: omega-3s, fiber, and magnesium; nutty and grainy, a great addition to oatmeal

Maca: improves fatigue by boosting energy; has a bit of a nutty taste to the powder.

Heep seed: protein and omega-3s; not much of a taste to them so you'll hardly notice they're there.

Goji berries: vitamin C packed with antioxidants plus it improve circulation and overall energy; tastes like a tart version of a cranberry.

Matcha green tea: the purest and strongest form of green tea prevents cancer, boosts your metabolism, provides antioxidants just to name a few of its amazing benefits.

Green smoothie bowl
1/2 cup spinach
4 frozen strawberries
1/4 cup cucumber
1 tsp. chia seed
1 tsp. maca
1 tsp. Spirulina (optional)
Spring water
Goji berries, chia, flax seed (whatever superfoods) to garnish

1. Throw everything into a blender or Nutribullet and add more or less spring water depending on how thick you want it.
2. Pour everything into a bowl and top with whatever superfoods you'd like.

Mango chia seed pudding
3 tbsp. chia seeds
1 cup almond milk/coconut milk (I have a recent crush on the blend from Califia Farms)
Mango, pumpkin seeds to top (or other superfoods)

1. Mix the chia seeds and milk together in a jar with a lid or a glass covered with aluminum foil.
2. Place in the fridge for 10 minutes and remove to mix around the chia and milk. There will be some parts that are clumpy so mix up the clumps till it's all pretty much the same consistency.
3. Place back in the fridge, and if possible check on it again at the hour mark. It should be ready at this point if you want to have it then. Otherwise keep it in there for a week, enjoy it whenever you want.
4. When ready to serve top with fresh mango and pumpkin seeds.

Matcha avocado green smoothie
1/2 cup spinach
1/4 avocado
1/4 cup cucumber
1 tsp. chia seeds
1 tsp. matcha green tea
Almond milk/coconut milk vanilla flavored will make it a bit sweeter
1 tsp. shredded coconut

Place everything in a blender or Nutribullet. The perfect balance of omega-3s, caffeine, and green.

For egg lovers only

I'm on the path to proving that you can never get sick of eggs... even for every meal. So here you go I've got your breakfast, lunch, and dinner planned.

Breakfast
Everyday herb scramble:
Every morning I eat pretty much the same thing, a 1 yolk 2 egg white scramble. It's a great protein low calorie filled way to start the day, and somehow I haven't gotten sick of it yet.

Serves one:

1 whole egg
2 egg whites
Dried/fresh parsley, basil, onions
Garlic powder
Cheese (optional; I've also done soy/almond cheese which melts quite nicely)

1. Crack your eggs and mix in everything except the cheese into a non-stick pan.
2. Mix everything up including breaking up the yolk and heat the pan to a medium heat, medium nothing higher. This is the key to not over cooking your eggs.
3. Keep stirring the mixture till the eggs start to cook.
4. Once your eggs are about 1/2 cooked add the cheese and continue stirring. Otherwise keep stirring.
5. Remove eggs when they're 3/4 cooked. They'll continue cooking when they're off the heat a little and that will prevent them from drying out and staying relatively creamy.
6. Serve.

Lunch
Egg in a salmon blanket:
So an egg wrapped in smoked salmon isn't really a full lunch, but it's a great and easy way to get a lot of protein either topped on toast or a mixed green salad.

1 poached egg
1 piece of smoked salmon
Cayenne pepper, salt to taste
Cheese

1. Poach your egg. See my tutorials.
2. Wrap the smoked salmon around the egg carefully. Add a little cayenne pepper and cheese (I went for some manchego).
3. Serve with on top of toast or a light salad.

Dinner
Baked eggs in kale and shallots with za'atar
My quest for za'atar ended at Dean and Deluca, and I've been putting it on everything. Here's one of my experiments.

2 cups of chopped kale no stems
1 shallot
1 tablespoon of za'atar
1 egg

1.  Pre-heat the oven to 350 degrees F.
2. Slice your shallot and brown in a non-stick pan with a little coconut oil (or another type of oil if you'd prefer).
3. Add the kale and a little bit of water to your pan to give a steaming effect to the kale while you cook it.
4. Once the water dies down a little, add the za'atar into the green mix and mix everything well.
5. When your greens are well cooked (you want it on the more cooked side of things) remove from heat and add the green mix to a oven-safe souffle cup or something of that size that won't shatter in the oven.
6. Make a little hole in the middle of the greens, and crack an egg carefully into the hole.
7. Add a pinch more za'atar to the egg. Place the ramekin on a baking sheet and put in the oven.
8. Cook time should be about 15 minutes or until the egg whites are cooked and the kale on top is crispy.

Mexican corn

Beep beep, winter your ride is here. Why does it keep snowing, and will I ever remember what it's like to feel warmth? Dying of cabin fever (I don't handle snow days well) and dreaming of being on a sunny beach I decided to make something that reminds me of summer- Mexican corn. Grilled corn dipped in salt water was also a staple for summer BBQs that's the Persian way to do it, and for some time I thought that was the only way to eat corn. Perks of growing up in a FOB house. If I'm going to go with something more elaborate on my corn I want cotija and lime please. Nothing beats summers spent at Cafe Habana with plenty of guac and ceviche and of course their Mexican corn. Those sunny days seem like they may never come again so in the mean time I decided to make a healthy version of it.

I was relatively surprised at how good a broiler can grill corn, and even though corn is not in season I found some at Whole Foods. I'm going to pretend it didn't come from some weird source. Cotija cheese was another struggle, it's not quite like LA out here where every market has a decent international section (my personal quest for Za'atar is a whole different story). The "healthy" part of the corn is swapping mayo/sour cream for non-fat Greek yogurt, but it doesn't take away from how awesome this recipe is. Sunshine, I miss you.

Serves one
1 ear of corn
1/2 lime
Crumble cotija cheese (just chopped finely will get the effect)
Cayenne pepper
1.5 tablespoons Greek yogurt
Chopped cilantro

1. Spray your corn with coconut oil spray and place beneath the broiler. 6-7 minutes on a side, you'll want to keep rotating the corn. You'll notice that kernels start to turn darker that's the right time to turn to another side.
2. While you're roasting your corn mix some of the lime juice, Greek yogurt, cilantro, and pepper.
3. Once your corn is done cover it with the yogurt mix.
4. Roll your corn in the cheese as much as you'd like. Add more pepper and the remaining lime juice.
5. Buen provecho!

Roasted brussel sprouts with orange vinaigrette

I'm not a normal foodie. To start, I care way too much about my health and trying to feed my body the best quality ingredients that are nutrient packed and artificially lacking. At the same time I love food. I appreciate food: how it's prepared, the way it looks, the time it takes, and the taste of something that leaves you speechless and wanting to lick the plate clean. I spend too much time reading restaurant reviews, browsing Yelp photos, and memorizing menus, almost as much time as I spend looking at street style photos and putting together outfits in my head. Clearly I have too much time on my hands. I've yet to try Rose's Luxury (who wants to come with me?), but I came across one of their brussel sprout dishes that I decided to remake. Since their menu is constantly changing it's not currently on there, but if you're looking for a refreshing way to try brussel sprouts this is a great alternative.

Serves two
20-30 brussel sprouts halved
Handful of chopped fresh mint
1/4 red onion sliced (probably much more thinly than I pulled off)
Orange pieces (optional)
1/2 juice of an orange
Apple cider vinegar
Olive oil
Himalayan pink salt
Dijon mustard

1. Roasted your brussel sprouts in the oven (you know the drill coconut oil or olive oil coated 350 nice and crispy). For the more indulgent version you'll want to fry them on a pan, but we're all about the health here.
2. Meanwhile chop your onions and mint (and orange if you're doing that), and mix all other ingredients to make the vinaigrette. I prefer less olive oil and more apple cider vinegar, but it's up to your taste.
3. Once the brussel sprouts are done, remove and allow them to cool for 10 minutes.
4. Mix all the other ingredients and coat evenly with the vinaigrette. Serve immediately or allow the juice to soak up a bit, which is my favorite way to eat it.

Egg in a Parmesan cup with mushrooms and asparagus

Making the mold.

I went to brunch at Cork Wine Bar a couple of weeks ago. Going to brunch at a wine bar is definitely not conventional, but the menu was really unique especially the entree I ordered. I was so fascinated by the cheese cup, and then I thought to myself I can make that. OK I really didn't think I could, but I like to prove to myself that I can really do it all. Class, work, 5 am yoga, and make gourmet (pushing it Avis) meals. Not as great as the one at Cork, which I highly recommend you all try (and order a side of the avocado toast with pistachio oil), but a pretty close reenactment. 

1 cup (more or less ) of grated Parmesan reggiano or pecorino romano
Big handful of mushrooms of your choice, I recommend oyster or baby shitake
5 or 6 asparagus stalks
2 eggs
Goat cheese (chèvre) optional

Cheese cups:
1. Split up the Parm/peco cheese and spread onto parchment paper two thinnish 6 inch circumstance circles of cheese (that looks funny, you get the point two circles of cheese). Add some dried parsley and basil on top. You'll want the cheese to be thin but not too thin, and the paper will go onto a baking sheet and into the oven at 375 F. I messed up on the first try, but I think the trick is to make sure the cheese isn't too thick and that it's slightly browned. Follow the explanation on this website for a clearer explanation.
2. The cheese will go in the oven for four minutes or so. You'll have to act quick and remove the tray when it's ready and allow the circles to cool for about a minute.
3. Use a thin spatula to carefully remove the circles and drap over the back side of a muffin tin (or another type of cup) to create the mold. You might need to push the sides of the cheese to properly create the shape.
4. Allow the cheese to cool and take up the bowl shape.


Then the filling:
1.  Blanch the asparagus and then cut into smaller segments.
2. Poach your egg. Refer to this other Avis recipe if you forgot how. I cook a little less than usual so the whites didn't quite set, but I wanted to properly fit the egg into the mold. Set the egg aside but keep warm if possible.
3. Slice the mushrooms and sauté with the asparagus using plenty of olive oil and any other spices and herbs that you'd like.
4. If you'd like to use goat cheese melt some in at the end with the vegetables. I opted out, the Parmesan was more than enough for me.
5. Carefully remove your cheese cups from the mold and add the vegetable mix into the cup.
6. Top with the egg and add more cheese and herbs.
7. Serve immediately.

Simple green eggs no ham

I have limited time and I get easily bored with meals. This means most meals I consume are some version of an egg, but I'm always trying to think of new ways to serve my eggs when I'm on a less than 10 minute kinda time frame. Take some frozen peas and either mint or cilantro as a filler for this omelette. I go for a one egg and two whites combo, but if your taste buds need more or less yolk add accordingly. Also a trick to making eggs a bit creamer is adding a little milk after you whisk them in a bowl.

Simple enough to feed me when I have only a few minutes to spare, but not something you see on a menu everyday.

Green eggs omelette
1/3 cup of frozen peas
handful of chopped cilantro or mint
2 egg whites and 1 egg
Splash of milk
Salt and pepper
Avocado and Gruyere cheese optional

1. Whisk the eggs, salt, pepper, and milk together in a bowl.
2. Throw the frozen peas into boiling water for a few minutes till they're no longer frozen but not too long. Meanwhile chop your herbs.
3. Pour the egg batter into a pan on medium heat and wait till the bottom of the eggs are relatively cooked. Give the eggs a wiggle so you know it's cooked but not overcooked (nothing worse than over cooked eggs).
4. Add green fillings. (If you're doing the cheese you'll add that in before the greens).
5. Fold the omelette and transfer to plate (don't break in the process like yours truly). Garnish with more greens and serve with avocado.

Leek and mushroom soup with crispy shallots

By the time I got home after walking through the downfall of the snow, the only thing I wanted was a bowl of soup. I scored some leeks at the farmer's market and hadn't quite figured out what to do with them so they became the star of the meal. This quick and easy recipe is full of flavor and the shallots are the perfect touch.

Soup
Serves 2
1 large portobello mushroom (2 cups of crimini or whatever you prefer works too)
1 celery stalk
1 leek white part only
Olive oil or coconut butter
3 cups of vegetable broth (chicken broth if you're a carnivore)
Black pepper, chopped cilantro (optional)
1/2 cup of coconut milk (optional)
1-2 shallots

1. Start by roasting the shallots so they'll have time to dry. Thinly slice and spread out on a baking sheet put in the oven at 400 probably for 20 minutes just so they're not burnt but browned and take out so they can get crispy.
2. Chop leeks and celery in 1/4 inch pieces and mushrooms can be a little thicker since they'll shrink.
3. Put olive oil or coconut butter in the bottom of a saucepan to sauté the leeks on high heat till their soft, only a few minutes.
4. Lower the heat a little and add the mushrooms, black pepper, and cilantro if you're using it brown the mushrooms in that mixture. May need more olive oil.
5. Once the mushrooms are browned, add celery for a couple of minutes.
6. Add the broth and raise the hit to a boil, once it starts bubbling lower to low-medium heat and cover for 15-20 minutes. Add the milk prior to serving and garnish with shallots and cilantro.

Roasted tomato, kale, and poached egg

When Jerry Stone tells you to roast tomatoes for six hours... you listen. He's the ultimate vegetarian recipe god, and I love all his work. So I did just that. I eat a whole lot of eggs these days, almost for every meal. Considering I was a vegan for a few years, it's weird how obsessed I've become with them. There's just so many ways to make them that you can never get bored, and if you buy omega-3 packed ones they're especially good for you. I also try to buy cage free ones. Even though the living conditions aren't terrific (a lot of vegan book research as taught me that), I still like to think of my chickens with a little more leg space. I recently mastered poaching them, both over the stove and in the microwave. It takes a little practice, but I've included easy how-tos for you to try.

Roasted tomato, kale, and poached egg
Serves one
1 cup of kale chopped
2 small tomatoes (I made a big batch of them though using more tomatoes)
1 egg
Cheese optional (I went for feta but Parmesan would be awesome too)
Garlic powder, salt, pepper, dried basil, red pepper flakes

1. Follow Jerry's method to roast your tomatoes, I opted out of the garlic and rosemary and instead went for some basil. Yes it takes a long time, so this is a weekend project. I could eat these roasted tomatoes everyday of my life.
2. Once the tomatoes are done, steam the kale with a little garlic powder, salt, and pepper so it's still vibrant green but cooked. It shouldn't take too long.
3. It's probably best to assemble the kale and tomatoes before you work on the egg to remove it from the water quickly and layer it on the vegetables.
4. Line the tomatoes flat on the plate and add a pillow of kale for the egg to sit on.
5. Poach your egg (over the stove or in the microwave), act quickly and remove the egg from the water and place on the kale.
6. Garnish with cheese, dried herbs, red pepper flakes etc.

Sweet kale and quinoa salad

Winter months usually call for soups and comfort foods, but when it's hot outside nothing tastes better than a salad. Even though most of the country is dealing with freezing temperatures, the sweet notes in this salad make it appropriate even if the only warmth you're getting is from that heater on high. If you're not a kale eater (or you don't think you are), this is the best way to eat it cause you won't even taste it with all the other stuff masking it in there.

Sweet kale and quinoa salad
Serves 3-4
1 cup of cooked red quinoa
1/2 bag of Trader Joe's kale finely chopped
4 dates
Generous handful of raisins/currants
Generous handful of walnuts
1 apple (I went for a pink lady)
Orange Muscat Champagne Vinegar (Trader Joe's)
Olive Oil
Apple cider vinegar
Salt and pepper

1. Mix the quinoa and kale evenly.
2. Chop the dates, walnuts, and apple into smaller pieces and add along with the raisins/currants to the green-quinoa mix.
3. Dress the salad with the olive oil, champagne vinegar, and apple cider vinegar. It's kinda to taste to mix well and taste.
4. Finish off with salt and pepper. Serve either immediately or cover and refrigerate to serve later; with all the vinegar and oil soaked in for a little bit it tastes even better.

Roasted pear with cinnamon yogurt

No time and limited creativity has made the past couple of weeks' meals rather boring. With only so much egg whites that my body could take, I decided to get creative with whatever limited items were in my kitchen and so baked pear with cinnamon yogurt was the end result. It's decadent looking (but mindlessly easy) way to start your morning.

1 bosc pear washed but skin on
1/2 cup Greek yogurt
Cinnamon
Agave
Garnish

1. Slice the pear vertically into either halves or thirds making sure to get out the core in the middle.
2. Coat with coconut non-stick spray and put in the oven at 350 degrees F. Face up or down the with skin doesn't matter. It'll probably take 20-30 minutes for the pears to be soft and browned.
3. Meanwhile mix the yogurt, cinnamon, and agave to your liking to put on top of the pears.
4. Once the pears are ready remove and plate. Add the yogurt on top and any other garnish you want.

Thanksgiving plans in motion

"Friendsgiving" has given Thanksgiving a celebration pregame meaning many of you have already attempted your favorite Thanksgiving foods (possibly failed) and are counting down the minutes till Thursday. Whether you're helping out this round or just want to suggest a recipe to a stressed host I've gathered a few of my favorite sides to include, and some good news is they meet almost everyone's dietary restrictions and still taste terrific. These recipes are mostly for one so multiple accordingly. Since I don't eat turkey (or most meat) that means I'm all about the sides and pumpkin pie! Recipe for my famous pumpkin pie will be up on Thursday. Don't forget to check back then, hope you're all thinking of all the things you're grateful for this week!

Roasted Brussel Sprouts in Maple Dijon

Mashed Kale Cauliflower

Roasted parsnip and rainbow carrots with miso tahini sauce
Serves 1
1 parsnip cut lengthwise into fourths
Assortment of 3 rainbow carrots cut lengthwise into fourths
1/2 tablespoon miso paste
1/2 tablespoon tahini paste
1-2 tablespoons rice vinegar
Drizzle of olive oil
Drop or two of sesame oil
Salt, pepper, red pepper flakes

1. Cut your veggies and place them on aluminum foil on a baking sheet. Salt and pepper and spray with olive oil/coconut oil spray. Put in the oven at 400 degrees F for about 30-45 minutes or until they are crispy and roasted.
2. Mix together all other ingredients to make your paste. Might need to add a little more or less depending on how much sauce you like. I'm a big fan of rice vinegar, but if you're not add more olive oil and less rice vinegar.
3. Top with red pepper flakes and serve!