Category Archives: Recipes

Life after Whole 30

Whole 30 is dead, but we’re alive and we still have to eat. And because planning is a big part of my bliss, I wrote out a 30 day menu for this adventure and damnit, I was excited about making some of those dishes. So, while for lunch we may be enjoying bagels on the veranda with a glass of blush…


Dinners have still been largely whole 30 compliant. Except for the BBQ pork mac and cheese I ate last weekend. At a restaurant. With my big girl clothes on. That day ruled. This day was okay too — I made a chicken thigh dish with sun-dried tom-toms, green beans and olives, recipe available here. 


It was aight. Heavily seasoned with rosemary, which I discovered was growing abundantly in our garden. What an adventure it shall be to watch what else blooms! As has been usual, Jared who looooooves chicken, has been happy with all the meals. I have felt they were all fine and could be made better with the addition of cheese. This process has taught me that I will happily eat half the meat if I can eat twice the cheese, but I’m not sure that’s how it works…




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Cauliflower is better than rice

Hear me out. Rice is dumb. It takes a long time to cook, has to be heavily seasoned to taste like anything and can easily turn into mush.* I also think of it as a “nothing” food similar to pasta — it’s taking up a lot of space in my belly without bringing a lot of flavor or nutrients. I mean, I’m not best friends with cauliflower or anything, it also doesn’t have a lot of natural flavor (it’s no beet if you know what I mean) but it only took 5 minutes to cook and served the same purpose as rice underneath this sugar and soy-free beef and broccoli dish we had last night.

I’d make cauliflower like this again. The beef? Maybe. Fur sure once I can add brown sugar and soy to it. It was fine. I think I cut it the wrong way and cooked it a little too long, and everyone knows cooking beef past medium rare is letting the terrorists win.

I loosely followed this recipe. Maybe if I’d had less hubris and followed it more closely, the meat would have been more tender? Flavors were there, don’t get me wrong — I know how to make food taste good. Once again, it’s salt, people — the answer is salt.

Cauliflower is just finely chopped, sautéed in a pan with olive oil, garlic and ginger and spct (salt, peppie, cumin, turmeric — my classic four) cook over medium 5-8m. Looking forward to trying this caulirice with curry next week. Stay tuned.

*Real talk — I’m just bad at cooking rice.

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Raw fish and me? We’re married.

Truth is, I’ve never met a raw fish I didn’t like. Sushi, sashimi, ceviche, oysters, nom nom nom. But because I don’t have a professional fisherperson in my friend group (a position for which I am accepting applications by the way) the only dish I feel confident making at home is ceviche. I tell myself it’s safer from a tummy perspective because the fish “cooks” in the citrus but I honestly don’t have any evidence to back up that claim. It’s never made me sick, so that’s an n of 1 — but whatever, I’m the boss. I’ve also made ceviche before and know that it meets all the Whole 30 requirements so I will probably make it once a week at minimum just so I have something to look forward to. My life is V exciting.

Normally I make it with soy sauce and pickled ginger but those are no-no’s, so this recipe has a bit more apple cider vinegar, a touch of sesame oil and fresh ginger. I also added mango for sweetness — will be continuing that in the future. Also in my plans for eating more mango will be learning how to cut mango.


1. Chop or thinly slice: shallot, jalapeño, onion, mint and/or cilantro

2. Cut into cubes: cucumber, avocado, mango

3. Mix above items in bowl with apple cider vinegar

4. Take skin off salmon (just pull it off, much easier than you think) and cut into cubes

5. Put salmon cubes into separate bowl with lemon and/or lime juice, apple cider vinegar, and finely chopped ginger (normally I would also use soy sauce here, but instead I added a few drops of sesame oil). I also like to add wasabi, but found tonight that this really works much better with the soy sauce.

6. Salmon should be completely covered by the liquid — sit in fridge to “cook” for 10 minutes.

7, In the meantime, I like to crisp up the salmon skin on the stove for a little crunch, if that’s not your thing, maybe add some tortilla chips into the mix? Your call.

8. I put my ceviche over greens, tonight it was kale. Add salt. Then add some more. If your food tastes bleh, 87% of the time it’s because you didn’t season it correctly. Spices are everything.

Jared thought this ceviche was really good, I missed the soy quite a bit. He also wanted to add asparagus (to this and literally everything else we make) so I’ll be carrying on as captain of this ship for now. 3 days down. 20 to go. Math is hard.

Yes, we put kombucha into wine glasses. Cause we classy AF.


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Day 2: Attempting Positivity

After reading my first two Whole 30 entries, Jared furrowed his brow and mused, “You’re going to be like this all month then?”

I can’t imagine to what he could have been referring; I’m an extremely sunny individual. With that said, I’ve decided all on my own to approach Day 2 from a more proactive stance. In pursuit of that goal, I decided to make a proper lunch for myself rather than graze on garbage snacks all day.

Since my go-to treats, cheese plate and trail mix, are verboten, I have employed the most powerful tool available to me: vinegar. If it stands still, I will be pickling it — this week it’s cucumbers, onion and beets. Next week — the world!

Not sure if it’s my new attitude or my heavy hand with the seasoning but this salad was tasty. I’d say I didn’t even miss the bleu cheese, but no one would believe me because it would be total bullshit — I always miss the bleu cheese. It could be ice cream and I’d miss the bleu cheese. Still, a solidly delicious lunch. I’m amazing. But vinegar is the real star here.

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Whole 30 – Day 1

Turkey and mushroom stuffed bell peppers.

They were fine.


Heat oven to 425 degrees

Cook the following on the stove in a skillet with olive oil:

1/2lb Ground Turkey

1/2 cup mushrooms; chopped

1 shallot; chopped

4 cloves of garlic; chopped

1/2 onion; chopped

1 jalapeño; chopped

Then stuff into the following:

2 Bell Peppers; halved

Finally cook in oven for 10-15min. Top with guacamole and salsa or not, it couldn’t possibly matter less. It will still be fine. Salad optional, but you should eat it.

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Whole 30

Or as I like to call it, wholly bullshit. Any diet that allows bacon and mayonnaise but prohibits whole grains and greek yogurt is a not rooted in any principles of healthy eating. With that said, as part of his never ending quest for self-denial, my partner has recruited me as accountability buddy and culinary architect for his next personal Everest: the Whole 30 Challenge.

As if we weren’t basic enough, we will now be spending the next month living an existence devoid of sugar, grains, dairy and alcohol. What I think I’ll miss most is my personality, as I’m sure to become someone who talks about how much better I feel now that I’m off sugar. The truth is, I’ve never really been on sugar and I already eat healthier than most people I know, but if it makes his heart sing, I’ll spend a month cooking fun new recipes and pretending I don’t miss beer. What’s better is I can blog about it, thus ensuring everyone I know is subject to the nonsensical ramblings of someone who hasn’t eaten cheese for weeks. You’re welcome in advance.

Because this journey doesn’t begin until tomorrow, I did what any reasonable 30 year old woman would do — I ate cookies and pizza for breakfast and a cheese plate for lunch. Then I took to Pinterest for inspiration and created a 30 day menu. I will post the results here for as many days as it takes for me to hate life, after which I will likely not bother. The best part of doing this now is that afterward, we’ll never have to talk about it again. I expect to experience nothing earth shattering and for it to be basically fine. So, stay tuned — it should be an aggressively mediocre month.


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Mac and Cheese Steak

It’s exactly what it sounds like.

My person has been going on for weeks about how incredible a cheesesteak made with mac and cheese instead of cheese sauce would be. This week, I gave in…

First, I marinated the steak in olive oil, balsamic, a little soy sauce, garlic, and SPCC (salt, pepper, cumin, cayenne, otherwise known as the names of my future children). I used skirt steak and there is some debate about how long to let this particular cut of meat marinate for. If you have an opinion on this, please share in the comments!

Then, while the steak was a-marinating, I started the cheese sauce. I will be honest, this turned out a little strange, so if anyone has a better method, I’d be thrilled to hear of it. I started by sautéing some garlic, onions and jalapeños.

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Then I added equal parts butter and flour until I got a ‘lil rue going. Finally, once the rue turned brown, I started adding the milk and the cheese. I used a mixture of cheddar, fontina and gruyere cheeses — again, if anyone has better cheeses for mac and cheese, I am enthusiastically accepting suggestions 🙂

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The sauce was creamy and it tasted good, but the consistency was a little thin, that’s all. Perhaps I should have simply used less milk, but I managed by just adding more cheese. In the end, I had way too much cheese sauce, but who’s complaining?
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After I added my whole wheat elbows, which I recognize is a little like adding lettuce to a double cheese burger, but we all carry our little delusions. So, after I made this a healthy meal through the addition of whole wheat pasta, it was time to get that skillet hot and ready for the steak. mac and cheese steak, recipe, skirt steak recipe, mac and cheese recipe, homemade mac and cheese, comfort food

Since skirt steak is not a thick cut of meat, a searing-hot pan is paramount. Once that baby’s practically smoking, slam that steak down and hear that devilishly good hiss. …. Do you hear it? If not, next time the pan needs to be hotter. I only cooked this for two minutes on each side and then I let it rest for 10 minutes. Then I sliced it as thin as my knife would slice and it looked like this:
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If you like your meat cooked more than that, leave it on another minute or two. Then, after toasting the hero, I assembled this heart attack of a sammie: mac and cheese steak, recipe, skirt steak recipe, mac and cheese recipe, homemade mac and cheese, comfort foodAnd I saw that it was good.

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Veggie Chili & Jalapeño Cornbread

A few weeks ago, it was still winter in NYC so I wanted to make a warm-me-up meal and what does that better than chili? I decided to make a vegetarian 3 bean with black beans, chickpeas and kidney beans. For a little something extra, I decided to try my hand at some home made jalapeno corn bread. But first, the chili:
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This is a lot of chopping, but I’m into that sort of thing. Here’s what’s in this skillet:

1 red bell pepper, 1 poblano pepper, 1 long hot pepper, 1 jalapeno, 1 purple onion, 5 cloves garlic, the aforementioned beans, cilantro, chili powder, onion powder, garlic powder and the holy quadrinity: salt, pepper, cumin, cayenne.

I used to tell myself that I would cook more if only I had the proper cooking equipment. As you can see, by virtue of the fact that I gleefully make my chili in a skillet on the stove, that I have thrown that nonsense to the wind. It doesn’t take fancy equipment to cook great meals, it just takes a little creativity. For example, I had run out of foil on this particular day and, since it was freezing out, instead of getting more, I did this:

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And guess what? It flippin’ worked just fine. I let the chili simmer, covered, for 6 hours. It’s pretty good after 4 hours, but the longer, the better so since I had the time I decided to keep it on until it looked like this:

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This recipe was created in my brain thanks to a few other recipes. I started with 2 cups yellow corn meal, 1/2 teaspoon baking powder, 1 cup buttermilk, 1 egg and 1 stick of butter. Here’s where it gets controversial: there are at least two schools of thought on corn bread. One is sugar, one is no sugar. I heard Emeril Lagasse makes his with no sugar, so since I’m a sheep, I made this with no sugar. But yes salt, add some salt!veggie chili, chili, cornbread, jalapeno cornbread, vegetarian, vegan, recipe

This batter stays a little clumpy, so don’t over mix it, just do a medium-mixing job and pour it into a greased pan. I sprinkled the jalapenos on top here so that the didn’t all sink to the bottom of the pan during baking:

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Pop that bad boy into a 375 degree oven for about 40 minutes or until it can pass a toothpick test, whichever comes first. I’m not going to lie, but I am going to brag: this cornbread was pretty good for a first timer (I guess I need to work on my bragging skills). veggie chili, chili, cornbread, jalapeno cornbread, vegetarian, vegan, recipe

I have to admit, however, that I think it would have been better with some sugar. Sorry, Emeril.  veggie chili, chili, cornbread, jalapeno cornbread, vegetarian, vegan, recipeTop that shiz with some fresh onions, cheese and avocado and that’s what I call a warm-me-up meal. POP POP.



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Roasted Veggie Gratin Recipe

This has been a week of celebrations for those in the Judeo-Christian faiths and a big part of those celebrations is the food! Easter dinner for me growing up in Texas was almost an identical repeat of Thanksgiving. We would gather, eat turkey, ham, stuffing, green bean casserole and we would watch the Texas Longhorns play.

A few weeks ago I was looking to make a fun side dish to accompany an otherwise unremarkable dinner at home when I stumbled upon a recipe for a Veggie Tian (whatever that means). It was a mixture of veggies and potatoes baked with parmesan so I took a few ideas, created my own version and called it a roasted veggie gratin. Last week, I had the pleasure of joining my person at a Seder for the first night of Passover and I decided to bring this as a side dish.

As most great dishes do, this one began with garlic and onions.

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First I sautéed garlic and onions in some olive oil.

I greased a square baking dish and spread the garlic and onion mixture along the bottom of it.

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Then I cut tomatoes, potatoes and zucchinis.

I cut the vegetables about a quarter of an inch thick and pre-heated the oven to 350 degrees.

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Arrange in a spiral fashion and sprinkle with salt, pepper, etc.

The “etc” here can be whatever you’re into. I’m a cumin-cayenne kinda gal so I added those. I think the original recipe called for thyme and rosemary, so whatever taste you’re going for ought to do just fine. Bake for 35 minutes.

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After 35 minutes add parmesan cheese and pop that baby back in!

Let it bake for another 25-35 minutes or until the cheese has browned.

Serve immediately and enjoy 🙂

I hope everyone had a wonderful Passover and Easter!!

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Pad Thai Recipe

I do hate to tell a lie. So if I’m being honest, I wasn’t the biggest fan of pad thai prior to visiting Thailand. This may be due, in part, to the fervor with which my person loves this dish. If nothing else, I am what could be described as “needlessly defiant” and his absolute obsession with it made me go “meh” to pad thai whenever it was suggested. With all that said, I’m never one to turn down a new experience, so while traveling I tried this dish. I tried it both in restaurants and from street carts and I urge you to take any snobbishness you may harbor and throw it out the window because the street cart pad thai was infinitely superior to the restaurant pad thai. It was fresher and cheaper, plus you get to eat it at the nearby picnic tables with cold beer watching all the tourists mosey along.

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We were lucky enough to take a cooking class in Chiang Mai where we learned the traditional way of making this delicious noodle-based dish. Upon returning home (and waiting an appropriate amount of time, since we were a bit fed up of Thai food in the weeks following our trip) we decided it was time to put those cooking skills to use! I was able to find most of the necessary ingredients in my regular market; I began by chopping the bean sprouts, scallions, garlic, chicken and tofu:

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Garlic, scallions, bean sprouts, tofu

Then I put on the noodles to boil while heating up the skillet. The noodles should only take a few minutes to cook, so keep an eye on them!

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Boil rice noodles.

This process of cooking it all up takes a little finesse and pay attention, cause it happens fast:

First, heat regular vegetable or canola oil over low heat, then throw in the garlic to flavor the oil. Then add the chicken and tofu, cook for about one minute. Next break an egg (if you’re into that sort of thing) and add oyster sauce and fish sauce, then crank up the heat. Now, add the noodles to the mix, followed immediately by a tablespoon on water. This is a very important step, but a little scary. Do not be afraid! Forge ahead and add the rest of the veggies. Give it a stir or two and BAM! It’s done.

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Cook it all up.

The entire process only takes about 5 minutes once the pan is hot and it is well worth it. This dish is traditionally garnished with peanuts, red pepper flakes and lime. All of that, as always, is completely up to you!

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Add red pepper flakes.

What’s your favorite Thai or Asian dish?


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