Savory sweet potato + chicken bowl with yogurt & toasted walnuts

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Being a child of the 90’s, I grew up knowing yogurt only as syrupy-pink and sickly-sweet, poured out of a plastic Yoplait cup, or worse – squeezed out of a packet (remember “GoGurt”?) I was never a fan of the stuff, preferring a bowl of crunchy kix soaked in milk for breakfast or a stack of crumbly oreos for a snack.

And then, somewhere around my freshman year in college, Chobani greek yogurt was introduced to the American market. Creamy, tangy, and satisfying, this was a distant cousin to the snack I had known as a kid. All of a sudden, yogurt became my perfect food. It’s high in protein, versatile, and pairs with all my favorite foods: jam, granola, nuts, nut butter. Heck, I think it works with chocolate.

But yogurt has a different, more savory application as well. Continue reading “Savory sweet potato + chicken bowl with yogurt & toasted walnuts”

White bean + chicken salad with artichoke, parm, & cucumber

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If you haven’t heard, California still thinks it’s summer.

It’s been 85 + degrees here, hot, dry, and just perfect for the beach- not the pumpkin patch. While desperately longing to wrap myself in cozy scarves and whip up hot chocolate, I’m fanning my neck and rehydrating with iced tea.

Needless to say, we’re still in salad season here. I’m craving light and satisfying lunches: salads with a protein + veggies + greens. Continue reading “White bean + chicken salad with artichoke, parm, & cucumber”

Pumpkin maca malt with almond butter + granola

pumpkin maca malt

Let me be clear here, I am not the first girl to jump on the pumpkin-everything bandwagon, once September 1st drops.

Normally I complain to everyone about how the pumpkin-butternut squash-fall-everything craze is one big marketing ploy to make all of America purchase PSL lattes in 85 degree weather and pretend Christmas is coming.

And here I am, wearing shorts and a tanktop and sipping my pumpkin maca malt, flavored not just with pumpkin spice but with actual pumpkin puree. Continue reading “Pumpkin maca malt with almond butter + granola”

Black bean + quinoa bowl with avocado, hummus, & veggies

black bean + quinoa bowl

This bowl was born out of a desire to eat all of my favorite foods at one time, and masquerade it as a grains + greens bowl. That means I get to eat avocado, hummus, and tortilla chips, and feel good about it. It’s a salad. It’s a grain bowl packed with vegetables. It’s vegan and gluten-free. And it’s also salty, crunchy, creamy, and perfect for lunch. Continue reading “Black bean + quinoa bowl with avocado, hummus, & veggies”

Olive oil-fried chicken with heirloom tomatoes + pesto quinoa

Olive oil-fried chicken with heirloom tomatoes + pesto quinoa

Every summer, I splurge at least once on a pound of heirloom tomatoes. A little pricey, a little mysterious with their knobs and purple-y hues, but in my mind, far more appealing than shining mountains of pluots and plums.

If you “hate tomatoes,” it’s because you’ve never had an heirloom, juicy, sweet, and perfect. Continue reading “Olive oil-fried chicken with heirloom tomatoes + pesto quinoa”

Cashew butter bites with toasted coconut + cardamom

cashew butter bites with toasted coconut + cardamom

I’m  a lazy breakfast maker, which means I often rely on leftovers from the night before, a piece of fruit, or an errant cookie to satisfy my hunger in the morning. But what I really want an hour or two after I wake up is something small, with protein and big flavor. Enter these little babies, triple-threat cashew butter bites with toasted coconut + cardamom. Continue reading “Cashew butter bites with toasted coconut + cardamom”

Grain-free breakfast bowl with raspberry compote + almond butter

Grain-free breakfast almond butter greek yogurt raspberry jam

In the spring of 2010, I studied abroad in Strasbourg, France, during which I gained a “healthy” 10 pounds on my 5 ft 2 inch frame. You guess the culprit: a) tender, beautifully buttery croissants, b) tarte flambée (basically, French pizza) c) copious amounts of chocolate, or d) jam.

The answer is: d) jam. Continue reading “Grain-free breakfast bowl with raspberry compote + almond butter”

Mediterranean bowl with olive-oil fried chicken + quinoa tabbouleh

Mediterranean bowl with olive oil-fried chicken + quinoa tabbouleh

Here’s my approach to weekly lunch prep, which always includes a type of salad or “bowl”:

1) Choose a flavor profile (Mexican? Mediterranean? Thai?).

2) Stock up or assess where I’m at with ingredients (if it’s Mexican, I’m gonna need black beans and jalapenos, for example).

3) Cook or prep necessary components to throw together a salad/bowl every morning before work.

More often than not, I choose Mediterranean. Continue reading “Mediterranean bowl with olive-oil fried chicken + quinoa tabbouleh”

Tahini + almond stuffed dates

Tahini+almond-stuffed dates

I’ve been abundantly blessed to live in not only one but two places where dates are grown and harvested: first in California, where I was born and currently live, and then in Morocco, where I spent three years teaching English. Dates have been experiencing a sort of renaissance lately, what with paleo-ites desperately looking for dessert that meets the stringent requirements of a caveman’s diet. I’m pretty sure a caveman might be especially tempted by dates, especially if he stuffed a tablespoon of tahini and a single roasted almond inside. Continue reading “Tahini + almond stuffed dates”