First recipe of the new year! Exciting stuff, right? More like weird stuff since I continue believing the 90’s were just a few years back. Nope, 18 years ago. 18 years. Call me basic, but seriously, I can’t even. Anyways, soups and stews are popular items when I cook for clients. As a personal chef,… Continue reading Zesty Black Bean Soup
Have you jumped on the Matcha Bandwagon yet? If not, it might be time. I can’t walk 10 blocks in New York City without seeing a matcha reference in the window of a coffee shop, it’s literally everywhere! But why, you may ask? Great question – let’s start this post with a crash course in… Continue reading Rosemary-Matcha Iced Tea Lemonade (Matcha Energizer Drink)
Happy Friday, friends! Man-oh-man do I have a winning recipe for you today – vegan Lasagna Rolls stuffed with decadent garlic cashew cream, nutrient-rich spinach and hearty lentils. Yum, yum, yum! This recipe was designed to use up a lot of ingredients I had on hand, so it was extra easy for me to whip… Continue reading Vegan Spinach & Lentil Lasagna Rolls
I consider myself a very healthy person. But that’s not because I eat “healthy” 100% of the time. I consider myself healthy because I balance out big portions and ultra-rich foods with smaller meals and lots of plant-based eating. Whenever I feel like I’ve been eating too many sweet treats or overindulging in general, a… Continue reading Curried Cauliflower & Chickpea Stew
This Pesto & Roasted Vegetable Flatbread Sandwich recipe was one of the crazy-good ways I used my kale pesto this week. It’s simple and easy, perfect for a weeknight meal, plus it’s packed with tons of satisfying vegetable goodness that even meat eaters will love. You can change up the roasted vegetables, to use up what you have in the fridge already, and pair with fresh fruit as a healthy side dish. Talk about a winner. Enjoy!
Mexican food has always been a favorite of mine. In fact, with the exception of pizza, I’ve always considered burritos to be my favorite food. More recently I’ve been obsessing over enchiladas. This newer obsession started at one of my favorite NYC restaurants – Taqueria St. Marks Place (formally known as Taqueria Lower East Side).… Continue reading Best of Basic: Mild Red Enchilada Sauce
One thing that makes me feel totally on top of life is having a grain-based salad in the fridge for convenient and healthful eating. Unlike lettuce based salads, grain salads get better with time, so they’re perfect as make-ahead meals or for leftover lunches. The ingredients in this particular quinoa salad are simple but come… Continue reading Quinoa Grain Salad with Fresh Dill & Goat Cheese
My Chinese Vegetable & Brown Rice Skillet is an elevated version of a classic Chinese Fried Rice. Although, I can’t really call it “fried rice” because there’s no egg involved. But in any case, this vegan and gluten-free rendition is packed with flavor, texture, color and nutrients. Not to mention it’s incredibly easy to make.… Continue reading Chinese Vegetable & Brown Rice Skillet (vegan | gluten-free)
A couple weeks back, Matt and I tried out farm-camping using a booking site known as Hip Camp. We chose an organic farm called Moon in the Pond Farm located in Massachusetts. We usually camp at standard camp grounds, but after several experiences feeling as though we were too close to other campers, we decided… Continue reading Heirloom Tomato & Peach Sandwiches with Creamy Goat Cheese
Today’s post is a veganized recipe of the white chicken chili I made for a client this week. I loved the creaminess and richness of this hearty chicken chili combined with the sweet crunch of the fresh corn kernels. All I needed to do was omit the chicken. I then decided to take it even further and omit the cream as well (aka veganize it).