Collard Green Wraps //

I read one of those lame trend reports and apparently collard greens are the new kale. Did you know this? I feel like every year there’s always some sort of claim saying something is the new kale. Let’s just all be ok with the fact that kale is NEVER going away. It’s here to stay. But that doesn’t mean we can’t have a moment with new greens.

I loooove collard greens. I love them braised like super Southern-style with ham hock and a side of fried chicken and I love them in this healthy iteration: blanched, air-dried and then stuffed with smooth, sumac-spiked hummus, crispy carrots, avocado, sprouts and herbs.

I could eat a million of these and it’s nice to know that it’s a-ok if I do…that’s if Amelia doesn’t steal them before I get to ’em.

For the whole recipe and more photos, go to PBS Food.

Collard Green Wraps // [click to continue…]


Vegan Almond Blueberry Pancakes |

When I fly home, I always get a call from my mom right before my flight takes off, “will you be wanting animal flesh for dinner.” She’s not kidding…haha. My mom has been vegan for a long time now and while I can’t imagine being vegan, her body has never felt better. I remember, as a kid, she’d always get stomach aches and feel sick after she ate meat and dairy. It really does prove that everyone’s body is different and what works for one person, won’t always work for another.

Luckily these vegan pancakes don’t taste vegan. They’re fluffy, tender, soft and are pleasantly sweet. If you’re vegan, you’ll be delighted that they’re dairy and egg-less; if you’re not vegan, you won’t be able to taste a difference, I promise.

Vegan Almond Blueberry Pancakes |

I’m not gonna be home with my mama this Mother’s Day (I mailed off this box a few days ago!), but if I was, I’d make her a stack of these pancakes. She has a recipe similar to this, that I created for her so she can get her pancake-making on.

This stack is a bit fluffier (I played with the leavenings a bit more), a bit sweeter than my typical pancakes (I think it pairs well with the tart blueberries) and there’s a hint of almond flavor thanks to the almond milk.

Vegan Almond Blueberry Pancakes | [click to continue…]


Almond Strawberry Smoothie Bowl //

Amazing things always happen to me when I’m at Michael’s. This one time I saw a Marisa Tomei and I was freaking out because I grew up loving her. My Cousin Vinny? I was way too young to waatch it but that didn’t stop me from taking peeks from the hallway. I would do that as a kid: sneak out of room at night, sit in the hallway that allowed me to peer straight into the living room while still being out of sight, and watch the movies my parents watched. They had no idea that their “date for two” in front of the TV actually included a third wheel.

Then there was this other time that I saw an older gentlemen in a fly fisherman’s outfit have a meltdown because the coupon on his phone wasn’t working–it was a sight. And then yesterday, as I was shopping for candy-making materials, I turned around to see an old dude slap his wife’s behind. She laughed and playfully slapped him back. While it was a little awkward to witness, it actually made me smile. When you’re young it’s hard to imagine what being married for a long time must be like. Everything is so new and fresh and first-timey at this age. But when you’re older, perhaps flirting with each other is even more important.

Almond Strawberry Smoothie Bowl //

I went on my run and thought about them, imagining how much life they’ve lived together, how many kids they’ve raised and wondered how many hardships they’ve survived. I do that sometimes: imagine people’s “stories.” I sometimes think going through that much life together can either tear you apart or bond you in a way that is unbreakable. We all wish for the latter. So, him slapping her ass made me happy is all…haha. It made me believe that perhaps love lasting a lifetime really can happen.

I came home and made a rendition of this smoothie bowl. It is, after all, what I have most days either immediately after my workout or for breakfast.

Almond Strawberry Smoothie Bowl // [click to continue…]


Blistered Blue Lake Beans with Chili, Mint and Orange //

My Sunday rituals are strong. They usually start with an early trip to the farmer’s market, followed by lots of recipe testing. I love cooking on Sundays. And then, TV. Lots of that too.

The past few Sundays, I’ve spent watching Game of Thrones and I’m gonna lie, I barely understand what’s going on. Still. But I keep watching, thinking someday I’ll understand every single character, their family, etc. It’s wishful thinking, really.

Silicon Valley is more my steez. Lots of awkwardness and a CEO who wears those tennis shoes that slip on like socks. Those are so strange. Why do those exists?! I don’t get it.

Blistered Blue Lake Beans with Chili, Mint and Orange // [click to continue…]


Beet Hummus with Crispy Beet Greens //

If you know me, you know that I’m not Valentine’s Day’s biggest fan. It’s not that I hate relationships or love or love or any of that—if anything it’s the complete opposite. I’m pretty sure my disdain for all things Valentine’s Day has to do with how the internet celebrates. Everything immediately turns red and pink and pizzas on Pinterest are topped with heart-shapped pepperoni. WHY?!

Also, I’m convinced that we shouldn’t be consuming that much food coloring in our lives. It’s a very rare occasion where I’m like, let’s turn this whole dish RED! PINK! Like, no. If it’s not meant to be pink then let it live in its original color and chill. Let’s all walk away from the food coloring, ok? (Red velvet cake on occasion is fine.)

Today the internet beat me. I made something festive…sorta. It was on my long list of to-makes so I figured it might be a good time, but this is naturally pink, so I’m defending it.

Here it is, internetz: (Resentfully) presenting pink hummus…

Beet Hummus with Crispy Beet Greens // [click to continue…]


Roasted Ras El Hanout Carrots with Carrot-Top Pesto //

Oreo decided to be super nice and send me their two new soon-to-be-released cookies: Cookie Dough and Marshmallow Crispy. So of course I ate like 10 in one sitting and felt sick and terrible about myself. I contemplated not eating for the rest of the day just to make up for it, but quickly admitted to myself that I could never do that. I’m not a girl who goes on cleanses. They’ve never worked out for me. Instead I just eat some carrots.

Last year Josh whipped me up a snack of roasted carrots, whipped goat cheese and carrot-top pesto. I remember having my mind blown a little bit. Up until that point I don’t think I had eaten the tops of the carrot before; I’m pretty sure I usually just threw those things away with absolutely no remorse. But why? I used beet greens in stuff before, why not the tops of carrots?

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Winter Vegetable Green Curry //

All I want in my life right now is dinner. I want full meals. Food that tastes good, makes me feel warm and that’s healthy(ish). Not to worry, I’m pretty sure we’ll be back eating desserts for dinner and popcorn for breakfast in no time. For now, let’s enjoy some balance!

I’ve noticed people are already talking lots about Game Day and I had to remind myself (as in Google) what “game” they’re actually referring to. And then of course I was like, ohhh right, football, The Super Bowl/commercials. I’m down with football because chicken wings are usually involved; take that out of the equation and I’m gone, man. Long gone. Also, Valentine’s Day. Everyone’s already talking about Valentine’s Day. I just can’t. Can everyone just chill. Like, I can’t deal. I need to talk about right now. You’re stressing me out with your heart-shaped brownies.

So, here is what dinner has looked like lately: winter vegetables, mushrooms, green curry broth and rice. As a girl who grew up with Latin parents, rice was consumed at EVERY meal. We could be having the most American of meals (read: broccoli cheese casserole) and rice would always be served on the side. It’s been a life long love affair, I guess you could say.

I have this Zojirushi rice cooker, which eloquently plays Twinkle, Twinkle Little Star when the rice is done. I wish all alarms were so beautiful.

Winter Vegetable Green Curry //

This recipe was inspired by Heidi’s Summer Vegetable Curry. I changed a few things; mainly the vegetables used, the addition of garlic, fish sauce and chicken stock. If you’re looking for something vegetarian-friendly, I’d say veggie stock could do and you can always skip the fish sauce.

The past few days I’ve been recounting the little kitchen-tricks my mother taught me growing up. She didn’t teach me a lot but sometimes I find myself cooking the way she does.

Winter Vegetable Green Curry // [click to continue…]


Winter Citrus Watercress Salad with Avocado and Beets //

What do you eat when you’re sort of stressed and worried? Let me preface this by saying if you say carrots, we’re no longer friends. You’re gonna be kicked off the island. JK, I would never do that to you, ok.

I spent a solid hour last night just staring off into space, imagining all of the awesome things people should stress-eat. A whole cookbook could be written on the subject. It could be packed to the brim, giving people ideas on how to numb their anxiety with doughnuts and cheese. This type of cookbook definitely wouldn’t be have a release date in the month of January, but I bet it’d be super popular right before tax season.

Last night I chose nachos as my ammo…and it worked! I felt calmer and more relaxed after each and every cheesy chip. This salad is sort of the opposite of what I wanted last night but now that I’m done with my nacho craving and I’m a more relaxed me, bring on the pretty salad, man!

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Rye Granola with Sour Cherries and Pistachios //

And just like that, we’re all back in it…

Last night I set my alarm clock for the first time in a week or so. (Amelia seems to have adjusted because she, too, has been sleeping in—a Christmas miracle!) And I’m surprisingly eating sorta healthy, and not because I set any particular parameters or diet-resolutions, but because my body actually doesn’t want sugar and crazy carbs, at least for now.

I spent the past few weeks sleeping, drinking lots of water, drinking lots of other stuff, catching up with friends and taking the time to just read. It’s been amazing. I think that rest has made me so excited and energized for 2014.

This week I’ll be sharing a few healthy(ish) recipes that aren’t necessarily diet food, but sort of what our bodies are calling for after enduring stuff like marshmallows for dinner.

This granola comes from the queen of granola, Megan Gordon from A Sweet Spoonful. She’s the head lady in charge and granola-maker at Marge Granola, and the author of the newly released book, Whole-Grain Mornings! You guys, you know I love me a grain.

Rye Granola with Sour Cherries and Pistachios // [click to continue…]


Winter Squash Hummus with Za'aatar Dusted Pita //

December always starts with me being sort of depressed that December is starting. December’s beginning means that the year’s end is imminent. And 2013’s end kinda gives me a panic attack because I can remember its start so vividly.

Not to worry! if you too, are in a lil’ panic mode, this month is full of appetizers and cookies and cakes and cinnamon rolls. All will soothe your pain. I have lots of cookies on my brain and cakes. All I want to make right now are cakes. I figured we’ve all eaten enough this weekend so best to start off with something light.

Winter Squash Hummus with Za'aatar Dusted Pita // [click to continue…]