Avocado Toast with Roasted Tomato Soup & Crispy Chickpeas

Posted by on Mar 20, 2017 | No Comments

Avocado Toast with Roasted Tomato Soup & Crispy Chickpeas

Roasted Tomato Soup:

2½ pounds of plum tomatoes, halved length-wise

Kosher salt

Ground black pepper

1 large onion, chopped

1 tablespoon of butter

¼ cup of extra virgin olive oil, divided

2 cups of coconut milk, almond milk, or half & half

¼ cup of Parmigiano-Reggiano, grated, plus more for garnish


  1. Preheat oven to 400 degrees F.
  2. Place the tomatoes cut-side up on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and ground black pepper and bake for 1 hour, until tomatoes are lightly charred on the edges.
  3. In a large soup pot over medium-low heat, add the onions, butter, 2 tablespoons of olive oil, and 5-finger pinches of salt and ground black pepper. Cook for 20-25 minutes, stirring often, until onions are caramelized and brown colored.
  4. Carefully transfer the roasted tomatoes, caramelized onions, coconut milk, and cheese to a blender. Blend until smooth, about 90 seconds.
  5. Add the tomato soup back to the soup pot and heat up over medium heat. Serve with more grated cheese and enjoy!


Avocado Toast:

2 ripe avocados

2 tablespoons of olive oil

½ teaspoon of kosher salt

2 large slices of French bread, lightly toasted


Crispy Chickpeas (recipe below)

Cherry tomatoes

Chia seeds

Watermelon radishes


Fennel fronds


  1. In a large bowl, combine the avocados, olive oil, and salt. Using a hand mixer, beat on high speed until smooth.
  2. Spread over toasted bread and top with garnishes of your choice. Enjoy!


Crispy Chickpeas:

1-15-oz. can of chickpeas, no salt added, drained

2 tablespoons of extra virgin olive oil

Smoked paprika

Chili powder

Kosher salt

Ground black pepper


  1. Preheat over to 375 degrees F.
  2. In a bowl, toss all ingredients together. Transfer to a baking sheet in an even layer and bake for 1 hour, until chickpeas are golden brown. Let cool before serving.



Browned Butter & Honey Roasted Peaches with Nutmeg Cream

Posted by on Jun 17, 2016 | No Comments

Browned Butter & Honey Roasted Peaches with Nutmeg Whipped Cream

roastedpeachesthedeliciouscook5 slightly firm peaches, halved and pitted

5 tablespoons of unsalted butter, divided

Kosher salt

2 bay leaves

1 cup of fresh basil leaves

¼ cup of honey

½ cup of heavy cream

2 tablespoons of sugar

1 teaspoon of ground nutmeg



  1. Heat oven to 400 degrees F.
  2. In a medium bowl, beat the heavy cream, sugar, and nutmeg until stiff peaks form. Chill in the fridge until ready to serve.
  3. On a parchment paper lined baking sheet, arrange the peaches cut side up and top each with half a tablespoon of butter and a pinch of kosher salt. Scatter the basil leaves and bay leaves over the peaches and drizzle with honey.
  4. Bake the peaches for 40 minutes, turning them halfway to coat in the butter and honey. Serve the peaches warm with a dollop of cold nutmeg whipped cream. Enjoy!


Canary & Watermelon Salad with Prosciutto, Mozzarella, & Mint

Posted by on May 19, 2016 | No Comments

Canary & Watermelon Salad with Prosciutto, Mozzarella, & Mint
IMG_4776Canary melon, sliced

Watermelon, sliced


Mozzarella, hand-torn into chunks

Kosher salt

Freshly ground black pepper

Extra virgin olive oil

Aged balsamic (optional)

Oregano flowers

Fresh mint



Arrange desired amounts of the melon, prosciutto, and mozzarella on a plate. Season with kosher salt and ground black pepper. Drizzle with olive oil and garnish with oregano flowers and mint. Enjoy!

Coddled Eggs with Pan-Roasted Sweet Potato Puree

Posted by on Mar 23, 2016 | No Comments

Coddled Eggs with Pan-Roasted Sweet Potato Puree

coddledeggschefronnie(Makes 6 servings)

2 tablespoons of unsalted butter

2 cloves of garlic, roughly chopped

2 cups of sweet potatoes, chopped


Ground black pepper

3 cups of milk

¼ cup of Parmigiano-Reggiano, grated, plus more


6 eggs

6 tablespoons of heavy cream


Chives, finely chopped

Finishing salt

Smoked paprika


Bread, toasted with butter



  1. In a large pan, melt the butter on medium heat. Add the garlic, sweet potatoes, and 4-finger pinches of salt and ground black pepper. Cook for 4-5 minutes until the butter begins to brown. Add the milk and bring to a simmer. Cook for 10-12 minutes until the sweet potatoes are soft.
  2. Add the Parmigiano-Reggiano to the sweet potatoes and let cool for 10-15 minutes. Transfer to a food processor and blend until smooth. Divide the sweet potato puree evenly amongst 6 small ramekins or jars, making sure to smooth out the layer of puree on the bottom. Sprinkle each layer with more Parmigiano-Reggiano.
  3. Add enough water to a shallow pot that is no more than ¾ of the height of the ramekin and bring to a gentle simmer.
  4. Add one egg along with 1 tablespoon of heavy cream into each ramekin and transfer to the simmering water. Cover and let cook for 8-10 minutes until egg whites are just cooked.
  5. Garnish with chives, salt, and smoked paprika. Serve with toasted bread and enjoy!


No-Knead Chewy Crusty Cinnamon Raisin Bread

Posted by on Feb 22, 2016 | No Comments

No-Knead Chewy Crusty Cinnamon Raisin Bread

IMG_37723 cups of all-purpose flour

1 cup of raisins

½ teaspoon of instant yeast

2 tablespoons of granulated sugar

1 teaspoon of ground cinnamon

1 teaspoon of salt

1¾ cup of water


Cinnamon Raisin Filling

¼ cup of raisins

2 tablespoons of granulated sugar

½ tablespoon of ground cinnamon

Pinch of salt



  1. In a large mixing bowl, combine the flour, raisins, yeast, sugar, ground cinnamon, and salt. Add the water and stir until sticky shaggy dough forms. Cover with plastic wrap and let rest for 12-14 hours at room temperature. The dough is ready when you see small bubbles all over the surface.
  2. In a small bowl, mix the raisins, sugar, ground cinnamon, and a pinch of salt. Carefully turn the dough out onto a lightly floured work surface and gently flatten the dough (use wet hands so the dough doesn’t stick to your fingers). Evenly sprinkle the raisin mixture across the top of the dough. Roll the dough up and tuck in the ends. Cover with cotton towel and let rise for another 2 hours, doubling in size.
  3. 30 minutes before dough is ready place a large cast iron pot with lid in the oven and preheat to 475 degrees. When the dough is ready to be baked, carefully remove the pot from the oven and transfer the dough into the hot pot. If it looks like crap, just give it a few shakes before putting it back into the oven and it will even out as it bakes. Cover with lid and bake 30 minutes, then remove the lid and bake another 12-18 minutes, until loaf is dark brown on top.
  4. Cool and serve with butter. Enjoy!

Hash-Brown Crusted Spinach, Mushroom & Goat Cheese Quiche

Posted by on May 7, 2015 | No Comments

Hash-Brown Crusted Spinach, Mushroom & Goat Cheese Quiche

hashbrown quicheCrust:

2 pounds of russet potatoes, peeled and grated

2 tablespoons of unsalted butter, melted

4 finger-pinch of kosher salt

4 finger-pinch of freshly ground black pepper


2 tablespoons of unsalted butter

½ large onion, diced

2 cloves fresh garlic, finely minced

½ pound of crimini mushrooms, sliced

3 cups of baby spinach, chopped

6 large eggs

1 cup of whole milk

½ cup of heavy cream

1¾ cup of shredded cheddar, gruyere, and/or mozzarella

½ of crumbled goat cheese

Kosher salt

Freshly ground black pepper


  1. Preheat oven to 425 degrees F.
  2. Rinse the grated potatoes and transfer to a clean dishtowel and ring out the excess liquid. Transfer to a bowl and toss with the melted butter, salt and ground black pepper.
  3. Press the seasoned potatoes into small pie pans or one large pie pan, evenly and up the sides. Bake for 10 minutes, until the potatoes have softened. Remove from oven and, using a spoon, press the potatoes into the pan to flatten out. Put back into the oven and bake for 20-25 minutes, until golden brown and crispy.
  4. Meanwhile, in a large pan over medium heat, add the butter and diced onion (plus salt and pepper) and cook for 10 minutes, until caramelized. Add the sliced garlic, mushrooms, and spinach (plus salt and pepper) and cook for 5-10 minutes on high heat, until all the spinach has wilted and the liquid cooks out.
  5. In a large mixing bowl, whisk together the cooked vegetables with the eggs, milk, heavy cream, cheeses, 5-finger pinches of salt and pepper, until fully combined.
  6. Remove the hash brown crusts from the oven and lower the oven temperature to 350 degrees F. Fill the crusts with filling and place back into the oven. Bake for 30-35 minutes (for large pies) or 15-20 minutes (for small pies), until quiche is set. Serve and enjoy!

Super Easy Thai Beef Basil Bowls

Posted by on Jun 9, 2014 | No Comments

Thai Beef Basil Bowls

thaibeefbowlsend2 tablespoons of canola oil

½ onion, chopped

4 cloves of garlic, finely minced

1 pound of ground beef

1½ cups of crimini mushrooms, quartered

½ cup of chicken broth

Juice of 1 lime

2 tablespoons of reduced-sodium soy sauce

1 tablespoon of fish sauce

2 teaspoons of sugar

2 cups of basil leaves, roughly chopped

Kosher salt

Freshly ground pepper


Cooked rice (to serve)

Extra lime wedges



  1. In a large skillet, over medium-high heat, heat up 2 tablespoons of canola oil until it begins to streak. Add the onions along with 3-finger pinches of salt and pepper and cook, stirring often, until caramelized, about 10-15 minutes.
  2. Stir in the garlic and cook for 60-90 seconds, until fragrant.
  3. Add the ground beef, making sure to break it up, along with 3-finger pinches of salt and pepper and cook for 15-17 minutes, until all the liquid has evaporated and the meat begins to brown.
  4. Stir in the mushrooms, chicken broth, lime juice, soy sauce, fish sauce, and sugar. Give everything a good stir and cook until the liquid has reduced to about half, about 10 minutes.
  5. Add the fresh basil and cook for about 60-90 seconds until the basil has wilted.  Serve with a bowl of rice and a lime wedge. Enjoy!

Good Day LA: Pack N’ Go Ideas

Posted by on Apr 28, 2014 | No Comments

It’s Time For a Hike! It’s not too cool and it’s not too hot, so it’s the perfect time to take a day hike! However, hikes are even better when you have a delicious and healthy portable meal to enjoy when you get to the top! Here are some recipes that are satisfying and delicious, but won’t weigh you down.

granolabars1Homemade Granola Bars – These personalized granola bars really help you get the day started will a full battery. The great thing about making your own granola bars is, not only are they simple to make, but you can customize them to a T with whatever type of add-ins you desire!

juicychickentipsTips & Secrets to the Juicy, Moist Roasted Chicken Breasts – I prepare and cook a lot of chicken breasts, so it’s not uncommon that people ask me what my tips and secrets are to my perfectly juicy and moist chicken breasts. Once you read these tips, you’ll realize that all it takes are a few simple adjustments to never get dry chicken again.

tomatopestospelt1Sun-Dried Tomato Spinach Almond Pesto with Farro or Spelt – Making sun-dried tomato spinach pesto is great way to shrink down that huge bag of spinach all while not having to eat a huge salad. Add the pesto to some farro, or another type of grain, along with any other chopped vegetables you can think of, and you have the perfect healthful side dish to enjoy at the top of the mountain.

flourlesscookie1Chewy Flourless Chocolate Cookie – This chocolate chip cookie is both chewy and fudgey, making it everything you could possibly want in a gluten-free sweet treat. It’s the perfectly portable dessert that totally hits the spot… without as much carb guilt!  

Homemade (and Customized) Granola Bars

Posted by on Apr 27, 2014 | No Comments

Super Easy Homemade Granola Bars

granolabars12 cups of old fashioned oats

1 cup of crushed almonds

1 cup of shredded coconut

2/3 cups of honey

½ cup of flaxseed

½ cup of chia seeds

¼ cup of peanut or almond butter

¼ cups of brown sugar

3 tablespoons of coconut oil

2 teaspoons of vanilla extract

4-finger pinch of kosher salt

½ cup of raisins

½ cup of chocolate chips

½ cup of dried blueberries

2 tablespoons of cocoa powder

3 tablespoons of all-purpose flour

Note: For chewier bars, add ¼ cup of almond flour and 3 tablespoons of melted butter.


Nonstick cooking spray



  1. Preheat oven to 300 degrees F and line an 8 x 12 inch baking tray with parchment paper and spray with nonstick cooking spray.
  2. In a large bowl, thoroughly combine the oats, crushed almonds, shredded coconut, honey, peanut butter, brown sugar, coconut oil, vanilla extract, and kosher salt together. Add the raisins, chocolate chips, blueberries, and cocoa powder and stir well until even distributed.
  3. Pour the mixture into the prepared baking tray. Wet your fingers and firmly press the mixture evenly into the baking tray. Bake for 30-35 minutes, until golden brown. Cool for at least 3 hours before cutting into and wrapping individually with plastic wrap. Store in an airtight container (in fridge, if possible). Enjoy!