Grilled Pitas with Balsamic Bacon Jam, Pesto and a Fried Egg


Breakfast game strong! Grilled pitas with balsamic bacon jam, pesto and sausage links. You can def make the jam and pesto ahead of time which allows for less than a 20 min prep for a dream come true brunch. I topped the recipe off with more crispy bacon because why not. 

What’s really special about this bacon jam is that we cubed it in large chunks so you get a big bite and crunch from both the bacon and the onions all at once, instead of a creamy “spread”. The freshness of the pesto works perfectly well with the jam and the fried egg on top. Enjoy & read on for the full recipe! 




  1. Start by dicing your onions and cubing 4 strips of bacon. Heat a pan and add your bacon until it cooks down and gets translucent, about 10-15 minutes.
  2. Add in your diced onion and let the bacon fat, bacon and onion sauté for about 20 minutes on medium to low heat. 
  3. While that’s sitting, make your pesto. Throw all ingredients in the blender and place in the fridge until rest of recipe is ready. 
  4. Make your sausage and strips of bacon for more crunch on top.
  5. Once your bacon and onions are cooked down and charred, add in 2 cloves of chopped garlic, cider vinegar, sugar, balsamic and salt and pepper to taste and put burner on low heat. Let sit and reduce for about 30-40 minutes, stirring occasionally, every 3-5 minutes. 
  6. For the pita, you can either fry it with oil and place in the oven or toaster until grilled and toasty. While that’s toasting, make your fried egg and grill up your Farmer John Organic Sausages. 
  7. Now when everything is ready, assemble! Place the finished bacon jam on top of your grilled pita, then your fried egg, crispy bacon strips, pesto and top with black sesame seeds and micro greens. On the side of the pita, include your sausages and fresh tomatoes. Enjoy! 
  • 2 cups Basil
  • 1/4th cup nut of your choice 
  • 6 cloves garlic
  • 1/4th cup cilantro
  • 1 juice of lemon
  • 1 tsp lemon zest 
  • 1/4cup oil
  • 1/4th cup pecorino romano
  • salt and pepper to taste 

FARMER JOHN® All-Natural Bacon Balsamic Jam

  • 4 slices of FARMER JOHN® All-Natural Bacon
  • 1/2 onion diced 
  • 2 cloves garlic 
  • 3 T cider vinegar 
  • 1/4th cup packed dark brown sugar 
  • 2 t balsamic 
  • salt and pepper to taste 

Other Ingredients: 

*This blog post is sponsored by The Bacon Party + Farmer John


Skillet Chicken Thighs with Tzatziki Sauce


One pan dreaming! This one skillet chicken thighs with tzatziki sauce is the perfect night time meal for two or even to make ahead for lunch and guess what, 1 dish and easy cleanup. All you need to do is char your chicken, grill your favorite veggies and lemon slices and voila! 



  • 1 lb chicken thighs 
  • 3 bulbs fennel
  • 3 sliced lemons 
  • 1/2 chopped cauliflower 
  • 1/2 cup chopped green onion
  • 2 tsp salt, pepper, garlic powder, paprika, cumin, cayenne
  • 1 tsp chile flakes 
  • 1/2 cup sweet grape tomatoes
  • 1 tsp olive oil or vegetable oil 
  • top with pumpkin seeds (optional)

For the Tzatziki Sauce: 

  • 1 1/2 cucumbers (1 cucumber grated, 1/2 cucumber diced)
  • 1/2 juice of lemon
  • 1 tsp oil
  • 1 tsp garlic powder 
  • 1/2 tsp salt and pepper
  • 3 tsp sour cream
  • 1 cup plain greek yogurt
  1. Create your dry rub and marinade your chicken in salt, pepper, garlic powder, paprika, cumin, cayenne and 1 tsp chile flakes. Set aside in fridge for 30-1hr. Prep ahead and preheat oven to 400 degrees for later.
  2. Get your sauce made and veggies prepped! Grate 1 cucumber along a zester or cheese grater and put in a bowl with lemon, oil, garlic, salt, pepper, sour cream and greek yogurt, cube 1/2 cucumber just for some crunch and texture. Mix and set in the fridge to let the flavors comes together.
  3. In the meantime, prep your veggies. Thinly slice 3 lemons, cauliflower, fennel (save the stems for garnish and for taste!) Slice chopped green onion to save for garnish.
  4. Heat your pan with 1 tsp olive oil. Take out your chicken and put skin side down and let char and cook, about 7-10 minutes on each side. Take chicken off the heat and set aside. Start to cook your veggies. Let cook down with salt, pepper, garlic, paprika. Add back in your chicken thighs and let cook about 20-25 minutes. 
  5. To finish off the cooking process, place your skillet in the oven for 15 minutes to make sure chicken is cooked all the way through. Top with your tzatziki and eat! 

Lamb Coconut Curry with Pickled Red Onions


Hello perfect, tender, juicy, spicy delicious lamb coconut curry! Take it up a notch by making your own (easy!) homemade curry paste and tons of toppings like pickled red onions, mint, lime wedges and more. We used lamb loin chops from American Lamb and put both egg noodles and served along side white rice just for more options with serving. Now.. let’s get into it! Full recipe below!


  • 2 cups coconut milk 
  • 1 package of egg noodles 
  • 4 American Lamb Loin Chops 
  • 1 tsp fish sauce 
  • 4 tsp sugar 
  • 2 tsp salt 
  • 1 tsp pepper 
  • 3-4 cups of water 

Curry Paste:

  • 1/3 cup shallots
  • 1/3 cup fresh garlic
  • 1/3 cup ginger 
  • 1/2 tsp paprika 
  • 1/8th tsp dried lemongrass 
  • 1 tsp salt 
  • 3-4 fresh coriander seeds 
  • 1/2 tsp cumin 
  • 8-10 dried chiles of choice 
  • 3 tsp oil

Garnishes (optional): cilantro, pickled red onion, jalapeño, lime wedges, mint, pickled red onions, Chile flakes

Pickled Red Onions:

  • 1-2 red onions, thinly sliced 
  • 1/2 cup Rice Wine Vinegar
  • 1/2 cup Vinegar
  • 1/2 cup Water
  • 1 tsp peppercorns
  • 1 tsp salt
  • 1 tsp sugar 
  • 2-3 chiles
  • 1/2 beet chopped (for color and slight flavor)


  1. Make your curry paste first by slicing shallots, garlic, ginger and seeded and slicing your dried chiles. Place in a pan (without oil) and just char for about 10-15 minutes. 
  2. Place in a blender with paprika, lemongrass, salt, coriander, cumin and oil. Mix until a paste is formed. Add water if needed. Set aside. 
  3. Make your pickled red onions by slicing red onions and adding in your vinegars, water, pepper, salt, sugar chiles and a beet for color. Set in your fridge for 1-2 hours or keep overnight. 
  4. Once your onions and curry paste are ready, get the curry ready. Get 4 American Lamb Loin Chops and sear them in a big pot. Once seared and crusted, add in 2 cups of coconut milk and bring to a boil. Once bubbling, about 10-15 minutes, add in sugar, pepper salt and fish sauce. Let simmer for 1-2 minutes and add in your water and the curry paste. You can add as spicy as you’d like it, but we added about 1/3rd cup. 
  5. Let your curry simmer and reduce a bit and let lamb cook through and get tender about 20-30 minutes. If it gets too thick, you can always add water. 
  6. Once the lamb is tender, take it out and use a knife or fingers to tear apart and cube the lamb loin chops. Place the cubes back in the curry and stir for another 2-3 minutes. 
  7. When your curry is just about done, make your egg noodles according to the package instructions and start to spoon your curry in a bowl, add your noodles and garnish. 
  8. We added fresh mint, cilantro, pickled red onions, jalapeño, lime wedges and chili flakes but you can add whatever you’d prefer! Serve along some jasmine rice + enjoy!   

My Favorite Props & Ceramics for Food Styling


Recently I've been on a major food/cooking/styling props and ceramics kick. I've been looking anywhere and everywhere to find unique and awesome pieces! I was so excited to come back from Thailand with some ceramic pieces and from there just wanted to build my collection even more! I've rounded up my favorite ceramics makers as well as just overall favorite props. 

Eclectic Lab Designs


I'm obseeesssing over these background photography boards! no matter what, the light that hits them always looks so good for photography. They are double sided + super sturdy, I use them A LOT for my food photography and styling. You can choose your own styles or they have some that are ready made but most are made to order! 

Misen Knives


Everyone that cookes NEEDS some good knives and up until now, I haven't had any good ones. I had one Victorinox one that is awesome, but besides that, I don't have any knife blocks or anything like that so I was in NEED for some really sharp and sturdy knives. I've been trying out the Misen Knives I LOVE them. I definitely recommend. I got the gray. :) 

Boston Potter


Boston Potter makes the BEST handmade pottery. Not only that, it's so unique and the shapes and textures are just gorgeous. I want everything in his shop! You can take a look at his etsy shop here. 

Hansleman Pottery


As of now, I only have these mini bowls from Hanselmann Pottery but I'm looking to get some more from them ASAP! I loved this shoot I did with them of these Udon Noodle Bowls - isn't it just dreamy? They are really great for mixing bowls, side mixing and prepping for when I'm food styling. They also work perf as side props in the shot. 

Julia E. Dean


I'm in love with this huge plate above! But also this shop has the most adorable mugs. I use the mug and the plate for a lot of product photography and styling. Highly reccomend! All the items are extremely durable and beautiful. 

Earth and Element

Screen Shot 2017-12-20 at 12.53.04 PM.png

Also GORG mugs, I swear the BEST! In this above photo, I used the mini pink plate I got. I use the mug on the daily. 

Daiso Japan 

If you want some cheap + cute props and ceramics, go to Daiso Japan. there is a bunch of locations and mostly everything is under $2. They have adorable sushi bento boxes, chopsticks and bowls that are perfect for styling. My favorites are the smaller bowls with textures like florals or plaid. 

Some Ceramic Inspo From Thailand.... 


The Little Ladle Co. on Etsy.  


Another board that has become an essential for me are these Etsy Backdrops. 

Farmhouse Pottery

Screen Shot 2017-12-20 at 12.44.31 PM.png

This ceramic shop is so cute! I use the above cheese plate for about... everything! So perfect for styling. I also own 2 large plates that have a light matte brown texture around the plate that is just so dainty and beautiful. 

Williams Sonoma 


+ last but NOT least, I've been exploring a lot on the WS site. They have so much versatility in their pieces and some really awesome knives that I also got! 

Any props or ceramic makers I missed out or should look into? I'd love to hear your thoughts in the comments! 

Chocolate Dipped Cinnamon Sugar Cookies


As if cinnamon sugar cookies weren't good enough, add on some dipped chocolate and crushed spicy almonds & you are literally set. p.s, you may never stop eating these. The dipping for the chocolate sauce was melted with Baci Perugina that gives this special richness to the cookies.. srsly could not stop eating these chocolates. Then add the crunch and hint of spice from the almonds and you. are. ready!


  • 1 cups all-purpose flour
  • 2 tablespoons cinnamon 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup unsalted butter (melted)
  • 1/2 cup white sugar
  • 1 egg
  • 8-10 Baci Perugina
  • 1/2 T coconut butter 
  • spicy almonds 


  1. Preheat oven to 350 degrees. 
  2. In a bowl, combine cinnamon, baking soda and salt. 
  3. In a separate bowl, mix brown sugar, butter, white sugar and beat in your egg. 
  4. Mix flour in your butter mixture until a dough is formed and fold in your white chocolate chips.
  5. Prepare your cookies out of a cookie mold of your choice around 3 inches apart on a baking sheet with parchment paper and oil spray. Bake for 7-8 minutes until cooked through and crispy. Let cool for 5-10 minutes and dip
  6. While the cookies are baking, start to melt your chocolate and coconut butter on a double broiler. Add a little bit of milk to make it a really creamy consistency. 
  7. Also start to pound your spicy peanuts into crumbs. 
  8. Once the cookies are cooled, dip 1/2 of the cookie in the chocolate mixture then drizzle on your crushed almonds.  
  9. Place in the freezer for 3-4 minutes just to harden the chocolate a little bit. Serve + enjoy! 

*this blog post is sponsored by  Baci Perugina

Game Changer: At Home Pork Bulgogi with Bacon Cheese Fondue


KBBQ is one of my restaurant staples, there is nothing better than heading to Korean barbecue, eating banchan and ordering up (one of my favorites) bulgogi. Bulgogi is a thinly sliced marinaded meat with pears, garlic, ginger and soy sauce. I love getting this and what’s awesome is you can totally make this @ home. I paired the FARMER JOHN® Pork Tenderloin w a All-Natural Bacon Cheese Fondue. 

Some, not all, Korean BBQ spots, also serve some of their meats with cheese, where you watch it melt with your cooked meat to dip in like fondue. I notched it up by adding some FARMER JOHN® All-Natural Bacon. Although not as traditional, the smells in the air of your kitchen, and taste once it’s ready, will make you truly feel like you just stepped into your favorite KBBQ spot. 


FARMER JOHN® Pork Tenderloin Bulgogi

  • 1 pear grated
  • 5-6 cloves of garlic grated 
  • 1 tsp ginger grated
  • 1/4 cup soy sauce
  • 1 tsp red pepper flakes
  • 2 tsp sesame oil
  • 1 tsp sesame seeds 
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oil 
  • FARMER JOHN® Pork Tenderloin


  1. Slice Farmer John Pork Tenderloin in thin strips, prepping it for your bulgogi marinade.
  2. Prepare your marinade items: 1 pear grated, 5-6 cloves of garlic grated, 1 tsp ginger grated, 1/4 cup soy sauce, 1 tsp red pepper flakes, 2 tsp sesame oil, 1 tsp sesame seeds, 1 tsp salt, 1 tsp pepper, 1 tsp oil. Add meat and set aside to marinate until rest of ingredients are ready.
  3. Once you have everything ready, get a pan hot with oil and start to grill your marinaded bulgogi. You can do this over a BBQ flame or you can use a pan on your stove, both work fine. 
  4. Grill about 6-7 minutes on each side, until charred and cooked through.

FARMER JOHN® All-Natural Bacon Cheese Fondue

  • 3-4 tsp of FARMER JOHN® All-Natural Bacon (1/2 for inside the fondue, 1/2 for garnish) 
  • 1 cup Gruyere Cheese (shredded)
  • 1 cup Swiss Cheese (shredded) or you can use Emmentaler or Cheddar
  • 2 garlic cloves 
  • 1 T white wine 
  • 1 tsp dijon vinegar 
  • 1 tsp flour 


  1. Cube and crisp bacon. 
  2. Shred cheeses and get a pan hot with white wine, dijon and 2 garlic cloves. 
  3. Coat shredded cheese in flour and slowly add in melted cheese in batches. Keep mixing until a creamy fondue sauce forms, add in bacon and mix before it’s completely finished. Keep on low heat until ready to eat.

Other: (if you want to make your bulgogi and fondue in a bowl!)

Radish & Zucchini Salad

  • 2 thinly sliced watermelon radish 
  • 2 thinly sliced zucchini 
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • some greens of your choice 
  • and 1 cup of sushi rice (cooked according to package instructions)


  1. Once your bulgogi is marinating and your fondue is melting, you can start to prep your rice and salad. 
  2. Slice your veggies for your salad and prep your rice according to the package instructions. Slice watermelon radish, zucchini and mix with sesame oil, olive oil, salt, pepper and garlic. 
  3. Create your bowl! Place your greens, your rice, bulgogi and the salad. Place a side bowl for the fondue topped with bacon. Enjoy!

and there you have it! at home KBBQ! 

*this blog post is sponsored by The Bacon PartyFarmer John


Charcuterie + Cheese Board ft. Marinated Olives


There is legit nothing better than a big cheese and charcuterie board, right? This is my take on a Mediterranean/Antipasto board with all types of goodies including prosciutto wrapped bread sticks, flatbread, salami, mint and marinated manzanilla olives (the ones I used are from Spain!) with mozzarella, garlic and rosemary. All you need is a big board and to organize all your ingredients and then start to assemble. It's the best just for dinner for 2 (or 1, guilty!!), a bigger dinner party or a holiday party, get together. Who's bringin' the wine? 


Full Items + Recipes for the Marinated Olives:

  • crackers
  • proscuitto 
  • breadsticks
  • almonds 
  • mint
  • charcuterie meats 
  • pita or flatbread
  • grapes 
  • tomatoes
  • feta cheese (cubed. chopped 1 tsp rosemary, mint, pepper, 1/2 tsp oil + mixed!) 
  • hummus

For The Olives: 

  • 1/4 cup olive oil
  • 3 sprigs rosemary 
  • 1 tsp salt
  • 1 tsp pepper
  • 1/6 cup mozzarella 
  • 8 cloves garlic 
  • 1 tsp red pepper flakes 
  • 1/6th cup Manzanilla Olives


  • Assemble all your ingredients. Cube and make your feta cheese mixture.
  • Mix and stir your marinaded olives. You can save this overnight or wait till it's marinaded 30-1hr. 
  • Serve + enjoy! 

#haveanoliveday #ilovespain #healthylifestyle


Roasted Carrot Turmeric Soup


Thanksgiving is over.. we've probably used the last of our leftover meals and we are now ready to detox before the next big holiday comes around. This roasted carrot turmeric soup is so simple, easy and healthy, it will become your new staple! I topped mine with grilled tofu and cucumber yogurt sauce but w/o that topping, it is totally vegan/dairy free! To keep it a lil more lighter, you can always have the soup as a broth instead of a creamy soup by not blending it up in a blender. 



  • 2-3 lb carrots
  • 1 white onion 
  • 1 large russet potato 
  • 2 tsp sage
  • 2 tsp thyme 
  • 1 tsp paprika
  • 1 tsp salt
  • 2 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp pepper 
  • 1 tsp chile flakes 
  • 2-3 tsp olive oil
  • 5-6 cups water 
  • adjust with more salt and sugar as needed 


  1. Preheat your oven to 400 degrees + prep your veggies. Roughly chop your carrots, onions and potatoes. Place on a baking sheet with sage, thyme, paprika, salt, turmeric, garlic powder, chile flakes and 2-3 tsp of olive oil. Mix well. 
  2. Place in oven until veggies are tender and roasted - about 30-40 minutes.
  3. Place veggies from the tray in a big pot and add 5-6 cups water over and simmer on a medium high heat for about 20-30 minutes. Adjust with more salt if needed. I also added a pinch of sugar just for some sweetness.
  4. Get your blender or immersion blender and mix until it's creamy thick soup and all the chucks are blended. Once blended, you can taste and add in more salt, pepper and sugar as needed if you'd like, this is optional. Serve with your desired toppings, and enjoy! 

Spicy Mustard Glazed Ham with Bacon Creamed Spinach


With the holidays in full swing, for me it’s all about simple recipes that will impress a crowd. This FARMER JOHN® Gold Wrapped Whole Ham with Spicy Mustard Glaze miiiight be the easiest glaze you've ever made…pair it with my All-Natural Bacon creamed spinach + you are ready. to. go! These dishes pair so beautifully together, they will be the perfect complement to complete the perfect Thanksgiving dinner! Read along for the full recipes!


Spicy Mustard Glazed FARMER JOHN® Gold Wrapped Whole Ham

  1. Mix all of the glaze ingredients in a pan on medium low heat until a glaze is created. Adjust with more water if necessary. You can also alter the recipe by adding more of everything to make larger servings for a side glaze for dipping and more for basting. 
  2. To cook your ham, preheat your oven to 350 degrees and pat the ham dry. Start to score it by slicing it straight across and then slicing diagonal to create a diamond shape. This will allow the juice to flow through and help add more flavor when basting. 
  3. Cook your ham in the oven for about 30-45 minutes without the glaze, then take it out and add your glaze for the remainder of the cooking process, basting with more glaze and juice. Let the glaze cook through with the ham about another 1 hour or so (basting every 20-30 minutes), take out and set aside. 
  4. Slice + serve! 

FARMER JOHN® All-Natural Bacon Creamed Spinach 

  1. Chop and cube your FARMER JOHN® All-Natural Bacon and get your ingredients ready. Chop your onion and grate your cheese. 
  2. Start by heating up a cast iron grill with some oil. When the pan is hot, add in your bacon and let it crisp about 10-15 minutes. When ready, set aside 1/2 of your bacon on paper towels.
  3. Slowly add in your spinach, in about 3-4 sections, just so you give it a chance to wilt. Once your spinach is wilted, add butter, spices, chopped onion and 1/2 of your grated cheese. Mix well for 1-2 minutes.
  4. Once the cheese is melted through, add in your 1/3 cup milk and the remainder of the cheese (save a little bit on the side for garnish!) Mix the creamed spinach together and let simmer for about 15-20 minutes until most of the moisture is absorbed. 
  5. Once ready, plate and top with your remaining crispy bacon and parmesan cheese. Serve! 

+ hello perf thxgiving meal! If you make any of these recipes, tag #lindseyeatsla, I love seeing all your creations! *this blog post is sponsored by Farmer John

Seattle Food + Travel Guide

We went on a quick trip to Seattle for ABGT, which was a music/concert festival at the Gorge Amphitheater. We camped at the concert for 1 night and the remaining nights, we spent time exploring Seattle - well, mostly, eating through Seattle. ;) Read along for the full list of what we did! 



One of the first places we went was Dick's, pretty much Seattle's version of In n Out. It was honestly OK for me, but if you're looking for easy and crazy cheap fast food that is a Seattle classic, go here! 

GP Doughnuts

There are some of the cutest little coffee shops in Seattle! This was one of them - and they have doughnuts too! This was the first place we went to, the second we flew in. I got my coffee, a doughnut and we relaxed in the coffee shop until our hotel was ready. (then we totally napped bcuz our flight was at 5am) 

Maona Seattle


Fried Chicken, nuff' said! We also got spam musubi and beer to start off one of our first nights on the town! I heard so many amazing reviews for this place - and it definitely lived up to the hype. If you just want a simple fried chicken dinner, here's your place. They also have other options like a fried chicken sandwich + more! It does get busy, so keep that in mind! 

Pikes Market Place


A Seattle tourist STAPLE! Step inside Pike Place Market for all kinds of food vendors, flower markets and trinket shops. 

Snoqualmie Waterfalls

On our way to ABGT at the Gorge Amphitheater, we went to stop at this gorgeous waterfall, an hour away from central Seattle or so. There is an overlook that is stunning. We didn't stay for long though, as we had to get to our campsite at the Gorge - but I still got to soak in all the beauty and take a couple pics! 

Pike Place Chowder

We went to the crazy popular Pike Place Chowder inside of Pike Place Market. There was a LONG wait, and we even went right when it opened, but it was delicious! We tried their regular chowder, which was BY far the best I've ever had. + we got a crab and lobster roll. The sourdough bread they give alongside of the chowder was the perfect complement. I was tempted to stand in line again to try it once more before we left... it was THAT good. 

Moore Coffee Shop


The coffee shops don't stop here - cozy weather, and cute, aestetic coffee shops are the way to go here in Seattle - I feel in love with this adorable cafe! There are a few locations in the area - and they create pretty matcha and coffee art ~ like this pac man and kitty! Ironically, they use the same brand of matcha powder I have at my own - so this was a nice gesture of familiarity. 


Oh my god. Beateau was one of the top meals we had on our whole trip - hands down. Inside is gorgeous, service was awesome and the food... well. it was even better. Overall, the whole experience was amazing and definitely on the top of my list for Seattle. If you're ever there, be sure to get their off the menu burger. To me, it really resembled the Father's Office burger in LA, but dare I say, even better and more than that - hands down the best burger I've ever had to date. A MUST. This is a steakhouse - so keep in mind, there are the prices that come with it - but if you're willing and want to try an amazing burger and steak - this is YOUR place. 

Storyville Coffee


We ended up back at Pike Place to check out Storyville. I think aesthetic wise, this was my favorite. There are MANY of these locations but the Pike Place one overlooks the water, which is a beautiful view! We got a coffee and hot chocolate (bae doesn't drink coffee). 

Elliott's Oyster House $1 Oysters 


$1 oysters, I am IN! check out their happy hour on the weekdays from 3-5pm for $1 oysters and discounted bites and cocktails. It's right on the water so you're set on an awesome view. 

Shiro's Sushi

I really love trying new sushi - especially when I'm traveling. Different cities have different types of fish, seafood and overall taste and experience. So we went to Shiro's Sushi. It is definitely on the pricier side but good quality fish is always worth it imo. We got all my favorites - uni, fish egg, toro roll salmon + more. 

The London Plane

Another cute af place is The London Place - which is 1/2 marketplace 1/2 restaurant. It's all open inside so there is a lot of gorgeous light that shines through and the food is delicious! We tried the beet hummus, which was definitely one of the best I've had. 

Tourist Stuffs: We spent a sec doing some typical tourist things like the Space Needle and Chihuly Garden and Glass.

where we stayed: a super cute smaller hotel called Hotel FIVE - A Staypineapple Hotel, which was walking distance to mostly everything we did - it was also a really cute and quaint hotel, not to mention super comfortable beds! If I'm ever back in Seattle, I'd probably want to stay here again. 

Have you been to any of the places I went to? Anywhere I should hit next? 


Sesame Chile Shrimp Stir Fry

Sesame Chile Shrimp Stir Fry

I’m all about easy, fast and approachable dinners, this recipe is the exact definition of that! Minimal dishes and a ready made stir fry kit, protein of your choice, grain, and you are ready to go. I made these sesame chile shrimp cauliflower rice bowls with the new Taylor Farms Stir Fry Kits and their Cauliflower Pearls! The new kits are already assembled for you, including the sauce too. I am so excited to be partnering with Taylor Farms to bring you this simple dinner stir fry meal. :) Read on for the full recipe and tag #lindseyeatsla if you make this recipe, I love seeing your creations!

Read More

The Best Khao Soi You'll Ever Eat (And Cook!)


Game. Over. Made this Khao Soi (Thai coconut curry noodz) last night and it was spectaaacuuular, literally outdone myself, perhaps one of the best things I’ve ever made but maybe I’m bias because I love Thai Food. There is something about the flavors of Thai food that inspire me no matter what.

Thai food at first for me seemed like something was only attainable at restaurants, because the flavors taste so intense and strong that I never thought I can create my own really good Thai food at home. But once you get the technique down and find a local market that has all the ingredients you need - you're golden! I'll be honest though, this recipe is particular does have a lot of ingredients but I was surprised I already had a lot of these spices and simple ingredients already in my kitchen. You can definitely find other thai dishes a little bit simpler - but trust me, it's worth the extra steps for this one! 

This recipe is inspired by Night + Market's new cookbook (also one of my LA favorite restaurants!) I used Kris' Khao Soi recipe but added my own twist on some things, adjusting some seasoning, measurements + took out some ingredients and added some ingredients. 


  • 3 chicken thighs 
  • 1 teaspoon kosher salt
  • 1 tablespoon fish sauce
  • 3-4 tablespoons sugar/palm sugar, i used 1/2 sugar 1/2 palm sugar, once the soup is complete, you can add more sugar too if you like your Khao Soi even sweeter
  • 1 1/2 cup coconut milk
  • 4 tablespoon khao soi paste
  • 1/2 teaspoon turmeric 
  • 1/2 teaspoon curry powder
  • 2 tsp sesame oil 
  • 2 tsp vegetable oil 


  • egg noodles - 5-10 ounces
  • bean sprouts 
  • thinly sliced shallots 
  • cilantro
  • lime wedges 

Khao Soi Paste: I pretty much used his paste recipe to the T except instead of his roasted chile flakes, I just used regular thai chile flakes and also turmeric powder instead of fresh turmeric. 

  • 1/4 cup sliced garlic
  • 1 T turmeric powder
  • 1/3 sliced ginger
  • 1/2 cup sliced shallots
  • 3 large dried NM chiles, seeded, cut into segments
    • 1-2 tablespoons chile flakes 
  • 3-4 fresh cardamon 
  • 1 teaspoon salt 
  • 2 tablespoons vegetable oil 


  1. In a large pot, put your chicken thighs, salt, fish sauce, sugar and coconut milk. Let boil, around 10-15 minutes.
  2. Make your khao soi paste: start by heating a small pan or wok and toast your sliced garlic, ginger, shallots and chiles. For the chiles, slice, seed and roughly chop. Dry cook/roast these on medium heat until browned and soft, around 15 minutes. Transfer everything to a food processor or blender with turmeric powder, chile powder, cardamom, salt and oil and blend to make a paste. You can add a little bit of oil or water extra, but not too much since you do want this super thick. 
  3. When the paste is ready, add 4-5 tablespoons to the pot (add more or less depending on desired heat, I like mine HOT). Add in your remaining turmeric powder and chile powder. Add in about 1 or 2 cups water and let simmer. I also added some sesame oil as well, about 1-2 tablespoons. Feel free to add more water as well if it get's too thick. 
  4. Once simmering, get your noodles ready. Take a little bit to the side to fry for the toppings and boil your water and cook the noodles according the the package instructions. To fry your noodles, heat vegetable oil and 1 tsp of sesame oil until really hot, add the noodles and fry 1-2 minutes on each side, set aside.
  5. Once noodles are cooked and the soup is boiled through and chicken is tender, start to spoon your soup into bowls, this will make about 3-4 bowls. Add the noodles and your toppings - fried noodles, limes, chile flakes, bean sprouts, cilantro and shallots. + Enjoy! 

*let me know if you make this recipe by commenting below or tagging @lindseyeatsla on IG! 

Products used to style this recipe: (full blog post on my favorite styling pieces, boards + tips coming soon!) 


Fall || Seasonal Cheese Board


I’m sure you already know my obsession with cheese and charcuterie boards - I make them for dinners, for parties or just easy nights in for two. The toppings are endless and you can be so creative about them so it’s never boring. :) This board I’m celebrating the start of Fall with seasonal ingredients like figs and pomegranates and a sweet addition: Pocky Chocolate and Chocolate Banana! Read on for the full ingredient list and get your Fall Board on!  *This blog post is sponsored by Pocky. 

1004_lindseyeatsla_pocky-0633 (1).jpg


  • Chocolate Pocky
  • Chocolate Banana Pocky
  • crackers of your choice (I used parmesan cheese crackers) 
  • coconut chips
  • pomegranate (cut in 4’s)
  • mint
  • sun dried tomatoes 
  • almonds 
  • prosciutto 
  • salami 
  • chocolate of your choice 
  • strawberries 
  • blue cheese
  • toscano cheese soaked in syrah 
  • figs 
  • honey


Wash + slice your strawberries and figs in half and start to assemble your board. I normally start with putting down the cheeses and meats first, then the Pocky and end with the smaller items like mint and sun dried tomatoes! Place all your items on your favorite board, add some knives for slicing the cheese + enjoy! 

You can find Pocky near you using the store locator here! :)


Grilled Lobster Tails with Melted Butter & Tarragon


Dive into these juicy lobster tails bathed in butter. We've even made a creamy sauce specially for this lobster tail dish that you will love! These lobster tails are perfect for a nice dinner for two at home.

Time: 1 hour
Serves: 2-3


Creamy Sauce for the Lobster Mix

  • 1/4 Cup Mayo
  • 2 Tsp Mustard
  • 1 Juice of Lemon


  1. Preheat your oven to 400 degrees for the lobster tails.
  2. Start to prep and assemble the lobster mix. Dice 1 stalk of celery, 1 red onion, chop dill leaves, basil and tarragon. 
  3. For your lobster tails - slice the top part of the tail all the way down and pull out the meat from underneath and carry it over the shell so it sits on top. Start to melt butter and lather it on top of the lobster tails with salt, pepper, garlic powder and fresh tarragon. 
  4. Put it oven until cooked through and roasted/grilled - about 20-30 minutes. Throughout the process, pour some more melted butter over. You can never have too much butter. :p
  5. When it's done, you can either eat as is, or to make this mix, let the lobster cool a little bit and then take it out of the shell and chop finely. 
  6. Place in a bowl with your celery and onion mixture with mayo, mustard and lemon juice. As well as seasonings of salt, pepper and garlic.
  7. Serve either as a lettuce cup, or on a brioche loaf with MORE butter. :) In this recipe, we made the lobster mix and placed it back into the lobster tails, which makes an awesome presentation for a picture or for a party! 

Whole 30 & Vegan Sweet Potato Nachos

Take your nacho game to the next level by making these sweet potato nachos that are delicious but also super healthy for you! Whole 30 + Vegan! 

Time: 1 hour
Serves: 2-3


  • 1 Avocado
  • 6-8 Sweet Potatoes
  • 1 Red Onion
  • 3 Limes
  • 2 Heads of Corn
  • Chiles of your Choice
  • 1 White Onion
  • 1 Bundle of Cilantro
  • 1 Round Tomato
  • Pickled Shallots
  • 1 Bundle Mint
  • 1 Bundle Basil


  1. Preheat your oven to 400 degrees and slice your sweet potatoes into rounds and open up your corn on the cob. 
  2. Once ready, place sweet potatoes and corn in oven with salt, pepper, garlic, paprika and a drizzle of olive oil. 
  3. Make your pico de gallo: dice 1/2 white onion, mince cilantro (amount is your preference), and about 5-7 tomatoes. Mix in a bowl with 2 limes and desired spices. 
  4. Slice some plain red onion and chiles, mint, basil and cilantro for garnish and get ready to plate! 
  5. When sweet potatoes and corn are ready, about 30-45 minutes, take out of oven and place on a plate and slice your corn. Pile on your pico, corn, raw red onion, chiles, mint, basil, cilantro and your homemade sauce. Top with a sliced avocado, pickled shallots and some lime. Enjoy! 

A Thai Feast: Pad Thai, Larb + Papaya Salad

A Thai Feast: Pad Thai, Larb + Papaya Salad

Since coming back from Thailand in April, I found a new love for the cuisine. Before I loved Thai food but realized there were many other dishes and flavors I haven't tasted yet. I wanted to taste a larger variety of dishes in LA as well as make some dishes myself so I got to cooking! A Thai feast wouldn't be the same without beer, so kick back and relax with friends and crack open some Chang Beer, which is the Thailand staple! We made a feast of Papaya Salad, Pad Thai and Chicken Larb. Read more for the full recipes and information on how to enter my giveaway with Chang Beer x Smorgasburg LA this Sunday the 24th! 

Read More

Prep + Pared Vietnamese-Inspired Spicy Lemongrass Pork


Sometimes we get tired and lazy after a long day of work, school or don’t feel like making dinner. You catch yourself eating not-so healthy either during the day and also for dinner time because you just don’t have enough hours in the day or you are just too tired to cook up a delicious and hearty meal, and that’s okay. But what you can do is find alternatives that are still just as delicious and easy to make (and even better too J). Ralphs has just launched a meal kit service that provides customers a convenient and affordable option for 2! Kit to Fork in 20 minutes with their Prep + Pared meal kits running about $14 (*This post is sponsored by Ralphs).


A little bit about Prep + Pared meals: they are fresh-made, chef-designed meals. The meal kits are premeasured, pre-cut and ready in about 20 minutes. All ingredients are included in the kit, except salt, pepper and olive oil, which I know I always have on hand in my kitchen. What I loved about trying out the service is that I didn’t even need a knife or a cutting board. It was just cutting the bags, placing, mixing, and grilling!

With so many options, it was hard to choose just one at my local Ralphs. I decided on the Lemongrass Pork meal kit with Cabbage Salad and Coconut Rice.  It took me about 20 minutes to complete the whole meal! The recipe was easy to follow and designed in a really organized manner in terms of practical timing. :)


The Prep + Pared meals are only available at local city Ralph’s and Kroger Stores, you can’t miss the sign that shows “Prep + Pared”! Other options for the meal kits include Peruvian Salmon, Thai Turkey Wraps, Tofu Tikki Masala + more. What would you try?


My Meditation || Steps & Practices


I've been trying to incorporate meditation in my daily life and so far, so good. Sometimes I do it longer than some days but I try to at least do 10 minutes of quiet meditation. I have been doing yoga and meditation for over 7 years, however, I was never driven enough to get into a daily practice. I just kind of did it when I "felt" like it and went to yoga when my instructors were there. But I really wanted to try creating a daily practice. I've listed below my daily tips, steps and practices that I personally do for meditation. I either do this all in the morning or sporadically during the day. Meditation every day for me has helped stress, anxiety, my health in addition to just letting my energy and creativity flow in all aspects of my life! 

EFT Tapping

Here is the youtube link that I've found the most helpful. When I'm really in the tapping, I see instantaneous results, within a good 5-10 minutes sometimes.

EFT tapping is a technique where you tap certain points of your body and skin to help bring up energy, motion and these wavelengths help your brain and heart manifest what you're wanting.


Although these are all forms of meditation, just a simple silent meditation works great. I sometimes just do it when I get up from bed, and sit up in my bed criss cross and sit in silence in gian mudra (om position with fingers) and just breath heavy for 5 minutes and then in silence and light breathing for the other 5 minutes. This helps start my day and get rid of any negative thoughts and tension I've been carrying from the day before. 

Daily Affirmation Cards 

These are an awesome daily reminder of what's important. They are tons of versions that are basically like playing cards with inspirational quotes for the day. Read them all at once or day by day. I normally read 2-3 a day and when a card resonates the most with me, I leave it on my desk for the day. Here is an awesome deck.



I love chanting because I've always loved singing and since I've started chanting, I've found myself even more passionate and driven to sing. At first for me, chanting was scary and weird. But when you get into it - it can help dissolve a lot of issue and built of stress. The thing with chanting is when you say specific words or tones of the mantra, it releases specific toxins and energies in your system due to those tones. All kinds of chanting are different but I've found it very powerful and fun! 

Below are some of my favorite chanting cds! :) Some chanting is in monotone without a melody but you can do whatever works best for you. 

Snatnam Kaur + Mirabai Ceiba

Self-Care: Tea Time, Candles, Bath, Essential Oils 

This is a simple easy way to relax. Before I go to sleep, recently I've been spraying some lavender mist on my pillow, what this does is helps you have a soothing sleep, release tension, anxiety and stress. It can help build up energy in addition to helping headaches! 

For my personal self-care, I like to take a bath, get a massage and get my nails done. It may be different for you + that's totally cool, just find what makes you feel great in yourself and your body and go do it - that's what self care means. :) 

Daily List of Gratitude 

The most important thing for me is always expressing gratitude, even in bad situations. I'm not perfect in this however, I try my best to always feel grateful. A way to do this is to make a daily list of at least 10 things you're grateful for. Normally when I get into the momentum of writing this list, I end up writing up to 50 things. You can literally just jot down 1 word. You can even make it a bonding experience with a loved one, family member or friend and decided to say to each other 3-4 things you are grateful for in the day. By saying it to someone and hearing what they are grateful for too, it is two fold and so powerful! 

Daily/Monthly + Weekly Goals

I like to establish monthly goals or intentions for that next month or future goals, or things I'd like to work on or grow with. It's exciting to look back and previous months and see what you accomplished. However this is just supposed to be fun to jot down creative ideas and manifestations you have, it's not meant to be a deadline where you get upset it you don't attain it for the next month. Just write a small list, let it go and revisit! 

What do you do to help inspire yourself, stay positive and manifest? Would love to hear your tips in the comments! 

Villa Maria || The Perfect End Of Summer Dinner for Two


Kick back and unwind because it's still summertime and what better way to enjoy than with some delicious bubbly paired with a simple, yet tasty and elegant, dinner for 2 al fresco. I've teamed up with Villa Maria to show you how to pair their Bubbly Sauvignon Blanc with my Spicy, Peppery Peel n' Eat Shrimp that is sure to be special for your friend, family member, or loved one.


A little bit about this bubbly

This Bubbly Sauvignon Blanc is crisp, light and has so many different components including a burst of ripe melon and fresh lime aromas. The kick of bubbles on the finish just screams light summer + seafood dinner. Think shrimp, lobster rolls and hand-shucked oysters! The winemakers describe that the bubbles "enhance zingy fruit flavors capturing the essence of New Zealand Sauvignon Blanc." 

What pairs perfectly with a little Sauvignon Blanc? Spicy Pepper Peel n' Eat Shrimp!

The bubbly and light flavors of the wine work nicely with the fresh seafood and the peppery and spice kick from the shrimp! Pick up some unpeeled shrimp from your local store, use your household spices and get to cooking. Whip this up in no time, about 30 minutes and dinner is ready, thank me later. :) 


Time: 30-35 minutes Yield: 3-4 Servings

For the Marinade: 

  • 4-5 cloves of garlic
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 pound shrimp - unpealed 
  • 1/2 tsp paprika
  • 1/2 tsp chile flakes
  • 1/2 tsp lemon zest
  • 1/2 lemon juice
  • 1/2 tsp olive oil
  • 1/2 tsp tumeric 


  • 1 clove of garlic
  • 1 tsp lemon
  • 2 tsp sriracha
  • 2 t mayo
  • 1/2 tsp seasame oil 


  • 1/2 cucumber
  • shredded manchego, I sliced this on my vegetable peeler
  • 2 cup of Arugula 
  • Lemon Juice 
  • Olive Oil 


  1. Make your marinade of, garlic, pepper, salt, paprika, chile flakes, lemon zest, lemon juice, olive oil and turmeric. Mix together with your shrimp and set aside in the fridge. Let marinaded for 15-1hr. 
  2. Prepare your salad! Dump your arugula in a bowl with some shredded manchego cheese and thinly sliced cucumbers with a bit of lemon juice and olive oil. 
  3. After preparing your salad, make your sauce of garlic, lemon, Sriracha and sesame oil. 
  4. After shrimp is marinaded, heat a pan (I used a cast iron) over medium high heat with some oil and let it get hot. Once hot, add on your shrimp 3-4 on each side until it becomes grilled and a bright orange color. Take off and cool. 
  5. Garnish with some cilantro and lemon juice. You can either place on a plate or over an ice bath, either hot or cold works! Dig in and enjoy! 

Make Dinner for 2 As Easy, Fast + Simple as Possible (Tips) 

  1. Mise En Place! Work as a team to get dinner ready at the table as quickly as possible. One of you works on the marinade while the other one starts + finishes the salad. You can split the time in half.  Also make sure you clean as you go. So after dinner is done, you just have to clean up the dishes you ate on! 
  2. Ambience: Make it romantic! Put on some relaxing music, light some candles, buy some fresh flowers. Make it look presentable and summery. If you have a patio or backyard, I suggest moving din out there and bringing out your best wine glasses. :) Another TIP! Bring your wine and shrimp to the beach and have a picnic while sipping on the bubbly and listening to the waves. 
  3. Buying groceries: Sometimes you can buy extra items past suggestion sizes + when you're cooking you can make extra for the next day. For example, for this leftover shrimp recipe, for the next day, you can chop it up and mince it with celery, onions, mayo and mustard and make a shrimp salad with greens. 
  4. Plating: For this recipe, make 1 large shrimp over ice and one salad bowl, bring out 2 larger white plates and you can both pick off from there! 
  5. Enjoy. :) + no phones! A dinner date with your loved or with your friend - get off your electronic devices and be in the moment pealing your shrimp, sipping on your wine and getting deep into conversation or something just as simple as talking about your day. A true way to unwind.  

Enter to win a trip for 2 to New Zealand with Villa Maria! 

Villa Maria is giving 1 lucky winner (and a guest!) the chance to win a round trip with airfare from the U.S to New Zealand as part of their Open Another World campaign. Enjoy 7 days and 6 nights between the North and South Islands in addition to visiting the Villa Maria Wine Estates. Hello, wine!!  

Entering is simple and you can sign up here! You better believe I am, fingers crossed. :) 

Summer doesn't have to end with Villa Maria's BubblySauvignon Blanc and with this Peel n' Eat Shrimp recipe, I am going to put this duo on repeat. 


Steak Salad with Peanut Sauce & Pickled Veggies

Steak Salad with Peanut Sauce & Pickled Veggies

#Bowlgoals! Steak salad with peanut sauce, pickled radish and tomatoes, grilled mushrooms + more. Pickling veggies is an easy way to preserve your produce that adds nice flavor to any dish! In addition to preserving, it also has a lot of health benefits, specifically for your gut health. Top with a fresh base, in this case, butter lettuce, and then grilled mushrooms. Read on for the full recipe! 

Read More