Sesame Oil Shrimp Rolls

Sesame Oil Shrimp Rolls

On a (see)food diet with these sesame oil shrimp rolls! Made with lemon, pickles, mayo, celery, garlic pepper and sesame oil from Mountain Rose Herbs + of course melted butter; on repeat this week because its so simple, easy and FAST full recipe below!

Sesame Oil Shrimp Rolls


  • 1 lb shrimp
  • 1⁄2 cup chopped celery
  • 1/3rd cup chopped pickles
  • 1⁄2 tsp horseradish
  • 1⁄2 tsp mountain rose herbs paprika
  • 1⁄2 tsp bay seasoning
  • 3 tsp mayo
  • 1-3 tsp mountain rose herbs sesame oil
  • 1 tsp mountain rose herbs garlic pepper
  • 1 lime
  • 1⁄2 tsp vinegar
  • salt and pepper to taste
  • melted butter to top and to toast buns
  • cilantro, lemon wedges, garlic pepper and bay seasoning for garnish/topping hot dog buns/Hawaiian rolls/hot dog Hawaiian rolls with a top slice


Heat a 1 quart pot with water until boiled . When the water starts to boil, add in your shrimp and boil for 2-3 minutes, until shrimp is cooked through and becomes a bright pink. Let your shrimp cool.

In the meantime, chop up (finely!) your celery and pickles and place in a bowl with horseradish, paprika, bay seasoning, salt and pepper, mayo, sesame oil, garlic pepper, lime and vinegar.

Once your shrimp is cooled, take a knife and chop into chunks. I like to keep my shrimp chunks on the bigger side, but you can also make them really finely minced as well. Stir the chopped shrimp with your shrimp mix and salt and pepper to taste.

Next, heat a pan and start to butter your rolls and toast on all sides of the bun. Once toasted, start to scoop in the shrimp mixture in the buns, topping with more melted butter, cilantro, garlic pepper and bay seasoning. Serve with lime wedges and enjoy!

Sesame Oil Shrimp Rolls

* This post is brought to you by Mountain Rose Herbs. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Four Ingredient Chia Seed Chocolate Coffee Mousse

Four Ingredient Chia Seed Chocolate Coffee Mousse

Currently dreaming of this four ingredient chia seed chocolate coffee mousse made with Califia Farms Mocha Cold Brew. A simple mix of four ingredients with your favorite mix n match toppings. Make ahead for breakfast or eat as a snack in no time! 

Four Ingredient Chia Seed Chocolate Coffee Mousse



  • Cacao nibs, raspberries, coconut cream or coconut whipped cream


Place your chia seeds, cold brew mocha and cacao powder in a bowl and place in the fridge for an hour or two, it should get into a thick-like consistency from the chia seeds which is what you want. Take out of the fridge and blend until a thick mouse is formed.

Place in a cup of your choice and top with raspberries, cacao nibs and coconut cream.

Four Ingredient Chia Seed Chocolate Coffee Mousse

Fried Herbed Goat Cheese With Avocado Jalapeño Chutney

Fried Herbed Goat Cheese with Avocado Jalapeño Chutney

Snacks this week on the blog featuring this herbed fried goat cheese with an avocado & jalapeño chutney! This recipe is EASY and all you need is a few ingredients for your goat cheese. For the avocado chutney, you can make ahead of time as well and save some for anything else (it literally goes on anything and everything, promise). This is definitely going to become one of your staple snacks for yourself and a great quick party snack to impress guests. 

Fried Goat Cheese

  • about 1 cup goat cheese
  • 1/3rd cup chopped basil
  • 1/3rd cup chopped mint 
  • 1/3rd cup chopped cilantro 
  • 1/2 lemon 
  • 2 cups vegetable oil (for frying)
  • 1/2 cup all purpose white flour
  • 1/2 cup tempura flour 
  • 1/4th club soda 

Avocado and Jalapeño Chutney

  • 1 cup Jalapeños
  • 1 Lemon
  • 2 Avocados
  • 1 cup Cilantro
  • 1 tsp Salt
  • 1 tsp Pepper
  • 5 cloves of Garlic
  • 3-4 tsp oil


Start by chopping up your basil, mint and cilantro and place in a bowl with lemon and your goat cheese. Mix well and set aside.

Start to make your chutney by placing all your components in a food processor, Jalapeños, lemon, avocado, cilantro, salt, pepper, garlic and oil. Blend until a smooth creamy sauce forms. 

Make your batter for the goat cheese by mixing all purpose flour, tempura flour and sparkling water. If it gets too watery, you can add some more flour or vise versa. (it should be a wet batter)

Heat a deep pan with vegetable oil and start to form your goat cheese mixture into really round balls. Place in batter and fry until golden brown. (you can also put panko or breadcrumbs on this as well if you'd like, for a more crispy breading). 

Top with cilantro and serve along side your chutney! 

Avocado Chutney

Spicy Tomato Sauce Lamb Meatballs

Spicy Tomato Sauce Lamb Meatballs

You need to try out these spicy tomato sauce lamb meatballs STAT. A spicy tomato sauce made with sesame oil, chili flakes, soy sauce, chili flakes and other goodies. Throw in some feta cheese, pine nuts, Ground American Lamb + a simple summer fennel and arugula salad and dinner is set.

This recipe is perfect for the upcoming Summer season with a 3 ingredient dijon dressing for the salad and a light (but super flavorful) mixture for the lamb. You can also pair with some pita bread or toasted slices of country loaf bread to dip in the sauce. Thank me later.

3 Ingredient Summer Salad

Lamb Mixture

  • 2 lb American Lamb Ground Lamb
  • 1⁄3 olive oil
  • 3⁄4 - 1 cup breadcrumbs
  • 3 cloves of garlic
  • 1 T chilli flakes
  • 1⁄2 teaspoon cinnamon
  • 1 T cumin
  • 1⁄2 teaspoon cayenne pepper
  • 1⁄3 cup chopped mint
  • 1⁄3 cup chopped basil
  • 1 egg
  • Salt and pepper to taste

Spicy Tomato Sauce

  • 1 white onion (diced)
  • 3-4 cloves garlic (minced)
  • 1 28oz can whole peeled tomatoes 1⁄2 jalepeno
  • 1 tsp paprika
  • 1 tsp sesame oil
  • 2 tsp chili flakes
  • 1 tsp soy sauce
  • 2 tsp chili paste/harissa
  • 1 tsp Sriracha
  • 1/3rd cup feta cheese
  • Salt and pepper to taste
  • Parsley - for garnish

3 Ingredient Simple Summer Salad

  • 1 bulb of fennel (thinly sliced)
  • 1-2 oranges in segments
  • 1 cup arugula
  • For the dressing: mix 1 lemon, 1 tsp of dijon mustard and 2 tsp of olive oil


Take out your ground lamb and mix in a bowl with 1 egg, olive oil, breadcrumbs, garlic, chili flakes, cinnamon, cumin, cayenne, mint, basil, salt and pepper. Mix well and set aside.
In the meantime, heat a pan with a drizzle of olive oil and make your spicy tomato sauce for the meatballs.

Chop 1 white onion, garlic and jalapeño and place in a skillet and let sweat out. Once it gets translucent, add in your can of whole peeled tomatoes, paprika, sesame oil, chili flakes, soy sauce, chili paste and Sriracha. Let simmer for about 15-20 minutes to let all the ingredients work together.

Take out your lamb mixture and in another pan, heat a pan and start to make round balls for the meatballs. Cook in the hot pan for about 10-12 minutes until golden brown and cooked through. Transfer the tomato sauce to the meatball pan and add the sauce all over the meatballs. At this point, add in your feta cheese and let melt - the bright red color of the sauce should turn a orangey tone with the feta cheese. Let simmer for another 5-10 minutes or until ready to eat.

While that’s simmering, make your salad by slicing fennel, oranges and putting arugula in a bowl with dijon, oil and lemon. Top your meatballs with parsley and pine nuts, enjoy!

Spicy Tomato Sauce Lamb Meatballs

Steak BLT with Spicy Sesame Sauce

Steak BLT with Spicy Sesame Sauce

There is nothing I love more than the unison of ingredients and flavor of a BLT. Amp up your next sandwich by adding steak and a spicy sesame sauce with the recipe below. Crispy bacon from Jones Dairy Farm and a simple salt and pepper steak paired with a country loaf and a spicy sauce - score.

What I love about BLT’s is that they are simple but are so easy to make and equally delicious. The bacon kills it in a BLT because of the major crunch. See below for the full recipe!

Steak BLT with Spicy Sesame Sauce

Ingredients - For the BLT

  • 5-7 slices Jones Dairy Farm Bacon
  • 1 head Butter Lettuce
  • 3-4 beefsteak tomatoes, sliced
  • 2, 6oz flank steaks
  • Bread of your choice (we used a country French loaf), sliced

Spicy Sesame Sauce

  • 2 tablespoons Sriracha
  • 1⁄2 tablespoons sesame oil 3 tablespoons mayo
  • 1⁄2 teaspoon sugar
  • 1⁄2 teaspoon salt


Heat large skillet on medium heat. Add in your bacon slices, flipping 5-6 minutes until the bacon is crispy and cooked through. Once the bacon is done, take it out of the pan and place on paper towels to drain.

Make your spicy sesame sauce by thoroughly mixing Sriracha, sesame oil, mayo, sugar and salt in a small bowl.

In the same pan as bacon, season flank steak with salt and pepper and grill 3-4 minutes on each side, depending on thickness and desired doneness, I prefer medium rare. Let rest for 15 minutes before thinly slicing.

Time to assemble the BLT! Slather spicy sauce on bread, add lettuce, tomatoes, steak and bacon, top with more spicy sesame sauce and dig in!

Steak BLT with Spicy Sesame Sauce

This post is sponsored by Jones Dairy Farm. 

Tofu Pad See Ew

Tofu Pad See Ew


  •  1 lb cubed tofu
  • 6-7 ounce rice noodles
  • 3-4 tsp sugar
  • 1 cup chinese broccoli
  • 2-3 eggs
  • 1 tsp white pepper
  • 1 tsp black soy sauce
  • 2 cups thai seasoning sauce
  • 1 cup oyster sauce
  • 1 tsp white vinegar
  • 2-3 thai chiles
  • 1-2 tsp vegetable oil


Heat a pan or wok with vegetable oil and let it get HOT! Add in your cubed tofu and let it crisp up, about 10-15 minutes stirring and mixing occasionally so it doesn't stick. 

While that's crisping, make your pad see ew sauce by mixing2-3 sliced thai chiles, vinegar (this is optional, I personally like this added tart flavor but its not necessary), oyster sauce, black soy sauce, thai seasoning sauce and sugar (about 2 tsp sugar). 

When the tofu is ready, add in your rice noodles and add 1-2 tsp of sugar, this allows the noodles not to clump together. Mix around and add in your Chinese broccoli. Then the stir fry sauce. 

Put all ingredients in the wok to the side and crack your egg, mixing it in one spot until it gets a little bit scrambled and then mix throughout the noodles.

Top with white pepper and more black soy sauce to taste, sometimes I'll add some more white vinegar and thai chiles as well + enjoy with a cold beer! (my favorite is Chang Beer!)

Tofu Pad See Ew

Thai Steak Lettuce Wraps With Pickled Carrots

Thai Steak Lettuce Wraps

Hiya thai steak lettuce wraps with 20 min' pickled carrots! This is on the agenda tonight - grilled with slow roasted garlic spread, sesame oil, fish sauce, soy sauce and dipped in habanero ranch from Tessemae's. Including a simple pickle of carrots, vinegar, water + salt. This is the perfect light meal for lunch or for dinner. You can also totally make this ahead and meal prep it for the ultimate main dish to fulfill all your cravings. 


Start by marinating your steak in a bowl with lime, garlic spread, fish sauce, soy sauce, sesame oil, salt and pepper, set side.

Make your pickled carrots by thinly sliced and then making little circle rounds and placing in a deep cup or mason jar with water, vinegar and salt, set in the fridge for 20-30 minutes. Prep your topping ingredients by making white rice, slicing scallion, jalapeno and lime wedges.

Heat a pan with olive oil until hot, place steak in skillet and grill until cooked through. Begin to assemble your lettuce wraps by placing your butter lettuce out, adding white rice, the steak, pickled carrots and your favorite toppings. Dip in habanero ranch and enjoy!


20 Minute Pickled Carrots:

  • 1 lb carrots (sliced and rounded)
  • 1 cup vinegar
  • ½ cup water
  • 1 tsp salt

Steak Marinade:


Watercress, Scallions, Rice Red Jalapeno, Lime Wedges, Tessemae’s Habanero Ranch, Butter Lettuce for the wraps

Thai Steak Lettuce Wraps
Thai Steak Lettuce Wraps

Shakshuka with Tomatillo Salsa Verde

Shakshuka with Tomatillo Salsa Verde

There is nothing I love more than making a big skillet of Shakshuka! I love all the ways you can mix and match with different flavors, vegetables and toppings. This one includes a tomato base and a homemade tomatillo superfood salsa made with Paleo Valley Organic Supergreens powder. No matter what, I feel I always have the ingredients in my pantry for Shakshuka so it's not doubt this is one of my staples for breakfast, lunch + dinner!


  1. Start by preheating your oven to 400 degrees and in a pan with olive oil, salt and pepper, mix your tomatillos onion and garlic and char for about 30-40 minutes.
  2. Put in a blender, with lemon, garlic, oil, cilantro, powder and salt and pepper to taste. Set aside and cool.
  3. In the meantime, heat a pan with olive oil and diced onion and garlic and let it sweat out about 5 minutes. Add in your bell pepper, jalapeno, salt, pepper, curry powder, turmeric and paprika. Let sauté for another 5 minutes. Add in your 2 cans of tomatoes and let simmer and cook through about 15-20 minutes.
  4. Once bubbling, make little wells and add in your eggs and let cook on low until cooked all the way through. Top with cilantro, parsley, microgreens and enjoy! 

To Make the Salsa Verde:

For the Shakshuka:

  • 1 white onion
  • 1 red bell pepper
  • 3-4 cloves garlic (minced) 
  • 2 cans whole peeled tomatoes 
  • 1/2 jalapeno 
  • 1 tsp curry powder
  • 1 tsp turmueric
  • 1 tsp paprika 
  • 5-6 eggs 
  • salt and pepper to taste 
Shakshuka with Tomatillo Salsa Verde

You can use the promo code LINDSEYEATSLA for 30% off site-wide on Paleo Valley and keep up with me on Instagram @lindseyeatsla!

Shrimp Skewers with Peanut Pesto

Shrimp Skewers with Peanut Pesto

Looking for a quick and easy recipe for lunch or an appetizer? Look no further! These juicy jumbo shrimp skewers with peanut pesto are the perfect to snack on!

Shrimp Skewers with Peanut Pesto

Shrimp Ingredients:

1 lb jumbo shrimp
1 tsp salt
1 tsp garlic
1 tsp pepper
1/2 tsp paprika
parsley (for garnish) 
1 lemon (in wedges for garnish + for zest at the end) 
2 tsp peanut pesto (see below)

Peanut Pesto Ingredients:

2 cups basil
1 package mint
1 tsp peanuts
2 cloves garlic
2 chiles
1 lime
1 lemon
4 tsp olive oil


  • Make your pesto, in a blender put 2 bundles/packages of basil, 1 package mint, 1 tsp peanut, 2 cloves garlic, 2 chiles (of your choice), juice of 1 lime and 1 lemon and olive oil. Blend until a smooth pesto! 
  • Marinate your shrimp with salt, pepper, garlic, paprika and a little bit of the peanut pesto. Marinade in the fridge for 20-30 minutes. 
  • Heat a pan with a little drizzle of olive oil and when hot, start adding on your shrimp into golden brown and cooked through, about 3-4 minutes on each side.
  • Take off pan and let cool for a minute or two and add on the skewers. You can also add on the shrimp on the skewers before cooking but that's up to your preference! 
  • Plate and drizzle with some more of the pesto, top with parsley and serve with a side of pesto for dipping. Enjoy!
Shrimp Skewers with Peanut Pesto

Toasted Mushroom Ravioli

Toasted Mushroom Ravioli

This toasted ravioli recipe is the perfect game day snack, easy party get together or just dinner recipe! All you really need is mushroom ravioli and the regular frying essentials like bread crumbs and oil, which is most likely in your pantry. You can toss this on top of arugula as well or serve with your favorite dipping sauce (we just used our favorite tomato sauce!) 


Start by prepping your cooking station with a plate of breadcrumbs, a plate of flour and a bowl of 2 eggs beaten.

Heat a pan with oil and start to create your ravioli for frying. First dip the ravioli in the flour, then dredge in egg and then bread crumbs. Cook and fry for about 4-5 minutes on each side until browned. Set aside.

Plate and garnish with shaved parmesan and fresh parsley. Serve alongside your favorite sauce! 


Mushroom Ravioli
1 cup flour
1/2 cup vegetable oil (for frying)
2 eggs
1 cup bread crumbs
parsley for garnish
parmesan for garnish


Toasted Mushroom Ravioli

Buffalo Cauliflower Tacos with Herbed Avocado Sauce

Buffalo Cauliflower

I think literally everything taste bette with a spicy buffalo sauce, am I right? Make this vegan alternative using hot sauce and vegan butter, not to mention a creamy marinade made with Califia Almondmilk Unsweetened Creamer and a vibrant green, herbed avocado sauce. You can either dip the buffalo cauliflower in the sauce like wings, or make DIY tacos for a party, get together or an evening night in for two!

Buffalo Cauliflower Tacos


Start by making your buffalo sauce by adding hot sauce, vegan butter to a saucepan and melting down. Add cayenne, garlic powder, Chile flakes, lime juice and salt and pepper to taste.

While that’s melting and combining together, take 1 head of cauliflower and tear or cut apart the florets. Marinate in 1 cup almondmilk creamer. Although the creamer has a tad bit of sweetness, it adds a lot of flavor to the buffalo cauliflower! Marinate for 30mins-1hr.

Slice your lettuce and get your tortillas ready for charring. In the meantime, make your avocado sauce by placing 1 avocado, 1/2 cup parsley, 1/2 cup cilantro, 1 lemon juice, salt, pepper and 4 garlic cloves and mix in a blender until a creamy avocado sauce is formed. Add olive oil and more salt and pepper to taste.

Heat a deep pot with vegetable or peanut oil and take out your cauliflower. Set your station up by dredging your almondmilk marinaded cauliflower and placing it in the flour of your choice. Fry until Crispy. Set aside to dry on paper towels. (P.S you can totally bake this too if you want an even healthier alternative!)

Nows the fun part! Take your fried cauliflower and mix in with the buffalo sauce. Serve along side with your tortillas, lettuce and the avocado sauce. Eat by itself or make tacos!


For the buffalo cauliflower:

  • 1 cup Califia Almondmilk Unsweetened Creamer
  • 2/3rd cup hot sauce
  • 3/4th vegan butter
  • 1/4th tsp cayenne pepper
  • 1/8 tsp garlic powder
  • 1 tsp chile flakes
  • 1/2 lemon juice
  • salt and pepper to taste 1 head of cauliflower Lettuce for topping Tortillas of your choice flour of your choice

For the avocado sauce:

  • 1 avocado
  • 1/2 cup parsley
  • 1 cup cilantro
  • 1 lemon
  • 4 garlic cloves
  • 3-4 tsp olive oil
Buffalo Cauliflower
Buffalo Cauliflower

Three Easy Recipes To Entertain

Charcuterie Board

The holidays (again) are just around the corner! Seasons are changing, weather is shifting (sort of, I’m in LA :p) and we are gearing up for spring and summer. I’ve rounded up three easy recipes to entertain a party for Easter! I love the holidays surrounding spring time because it’s just a great transition to new themes of recipes and ingredients in season. These three recipes are easy, fast, simple and can all be purchased at the Whole Foods Market 365 in Santa Monica, CA! This time on my shopping trip, I spent time in their cheese + charcuterie section a long with their amazing pastas and ready made pesto sauces. Read more for the full recipes for the most perf Easter recipes!

Cheese & Charcuterie Board

You can mix and match whatever you’d like for this. We used the below but there are SO many ways you can switch it up. Pick whichever kind of meats you prefer and cheese you like and it will make the most amazing personalized board. Generally, charcuterie and cheese boards are made up of one soft cheese and one hard cheese, with fruit, nuts and cured meats. Go crazy! Whole Foods Market 365 has a huge selection of this so you seriously can’t go wrong!


All you really need to do is prep your ingredients and place them on your platter. You can use a cheese board, a cutting board or even a plate. I like to place on the cheese first, then the meats, and then the little toppings like cornichons and nuts.

TIP! you can definitely make this ahead of time and store covered in your freezer. It’s a great party favorite and you really can’t go wrong.

What you’ll need:

  • cornichons
  • goat Milk/Brie Cheese Wheel
  • gouda
  • djon mustard
  • parmesan crackers
  • raisin crackers
  • 2-3 mandarins
  • Prosciutto
  • Macadamia nuts
  • blackberries
  • calabrese
  • red pepper
  • basil for garnish
  • you can also serve some toasted baguette as well
Charcuterie Board

Pesto Pasta with Spicy Miso Mushrooms


Boil a pot of water for the fettuccine, once boiling, place pasta in for about 1-2 minutes until al dente.

Place in a pan with the pesto sauce, a little bit of olive oil and water if needed.While thats getting ready, make your miso mushrooms for the topping. Heat olive oil in a pan and add your mushrooms first. Let them sweat and add salt and pepper and let them sauté for 10 minutes.

After that, add sliced garlic, miso paste, Sriracha chili sauce/oil of your choice, sesame oil, soy sauce and let that caramelize a bit for another 15 minutes.

At this point, your pasta with the pesto should be ready. Time to plate! Add your pesto fettuccine and top with the spicy miso mushrooms.

Tip! Serve and cook in one skillet so its less mess (+ great presentation!) and you can serve “family” style so everyone can get their own serving.


To make the mushrooms:

  • 1 lb assortment of mushrooms 7 cloves sliced garlic
  • 3 mushroom boxes
  • 1 tsp garlic miso paste
  • 1/2 T tsp chile oil
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • 1/2 T soy sauce
  • 1 tsp sriracha
  • garnish: lemon, cilantro last salt and pepper to taste





Pesto Pasta

Mix n’ Match Salmon + Zucchini Toasts


Start to grill your salmon with paprika, Chile flakes, garlic powder, salt and pepper about 4-5 minutes on each side until seared and cooked through. Set aside and sprinkle on 1 lemon zest and 1 lemon juice.

While thats grilling, shave your zucchinis and mash 2 avocados and toast your bread of choice.

Time to assemble! Take your toasted bread and add on your mashed avocado, ribboned zucchini, the cooked and flakey salmon and top with sesame seeds. Make this vegan by removing the salmon and serving it with just avocado and zucchini.


  • 1 tsp paprika
  • 1 tsp chile flakes
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 1 lemon juice
  • 1 lemon zest
  • 2-3 zucchinis (shaved with a peeler)
  • 2 avocados (mashed)
  • Bread of your choice (we used whole wheat sliced bread) It would also work really well with crostini as little appetizer bites.
  • 2-3 filets of Scottish salmon



Keep up with me on Instagram @lindseyeatsla!

Salmon Toasts

Almondmilk Oatmeal Latte

Almondmilk Oatmeal Latte

Hiya breakfast! Step it up with this amazing and flavorful oatmeal latte that is SO filling and fast to whip up. Ditch the soy and milk and swap with almondmilk. We used both Califia unsweetened almondmilk as well as their unsweetened creamer for this recipe. We created some froth on top but that’s totally optional. Not to mention granola, cashews and cinnamon for a topping, YUM!

Almondmilk Oatmeal Latte


In a small saucepan, bring water and almondmilk creamer to a simmer.Add 1 cup quick oats and cook oatmeal until desired consistency. Add sugar and coconut butter and transfer to a mug. Froth your almond milk until foamy (you can use an egg beater, whisk or a frother)

Top oatmeal with coffee, the frothy milk and top with granola, cinnamon and cashews.


Almondmilk Oatmeal Latte
Almondmilk Oatmeal Latte

Los Angeles Restaurant Delivery Guide


There is nothing I like more on a busy day than ordering in - and not having to leave my house. I am extremely guilty of this. Sometimes it's so necessary and convenient, because I may be busy that day and sometimes don’t have as much time to meal prep or cook so ordering from my favorite LA restaurants is my best bet. Especially on a busy weeknight for dinner, there is traffic to deal with, then parking, it’s sometimes easier to just order online, who’s with me? Which brings in my new obsession - Caviar.

Caviar has all my favorite restaurants- from the fancier pastas and pizza like Jon & Vinny’s to affordable and easy lunch spots like Loqui in Culver City, there is something for everyone.

Read below for a rundown of some of my favorite LA restaurants on Caviar, what to order and for what occasion.

For Healthy Lunches:


Don’t forget to order a side of their fresh flour tortillas. They have corn as well, but I prefer flour.

Cava Grill

The braised lamb is my favorite and I love getting ALL the toppings I can. Their dips are incredible, harissa being my favorite. (Of course, I love spicy!)

Cava Grill

Tender Greens

I get the chipotle bbq chicken plate with mashed potatoes and kale salad! Such a healthy, fast and yum lunch! I’m in love with their crostini and mashed potatoes.

By Chloe

For all the vegans out there! Although I’m not vegan, I really love By Chloe, it has a large variety of items on the menu and it’s delicious.

By Chloe

Nong La

Pho, if the weather in LA drops under 70 (which recently has been likely.)

Nong La

For Indulging: (when it’s Friday night + you don’t feel like going out)

Jon & Vinnys

Burrata Pizza and Fussili A la vodka are my favorites, you will not be SORRY!

Blue Ribbon Sushi

Sushi PLS! There is also a fried chicken option if you’re ordering with someone who wants something else.

Cassell's Hamburger

Make sure you get their vanilla bean soda!

Great Deals

Blaze Pizza

My GO TO when I’m feeling lazy and don’t want to get spend over $10 on a pizza. Unlimited toppings and the pizza’s are crispy but also thin enough that it doesn’t feel too heavy.

Shaka Shack

Easy, fast + delicious


The fast burger is a MUST!


Sweet Rose Creamery

Salted Caramel is my favorite.

Van Leeuwan

Honeycomb is bae. One of my favorite ice cream places in LA!


If you’d like to try out Caviar you can use my code LINDSEYEATSLA for $10 off your first order. What’s your favorite restaurant on the list?

*This blog post is sponsored by Caviar.

Spicy Sweet Potato Dip

Spicy Sweet Potato Dip

This spicy sweet potato toast is easy + delicious. Pair with toasts like this recipe, add on your next crudite board, cheese platter or a big grain salad. We topped our toasts with pomegrante seeds and some dill for extra sweetness and crunch! 

Spicy Sweet Potato Dip

  • 1/2 lb sweet potatoes 
  • 4 cloves garlic 
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/4 cup sweet potato liquid
  • 1 lemon juiced 
  • 1/2 white onion
  • 1 dried Anaheim chile, peeled, chopped and seeded ( you can use any dried chile) 
  • 1/2 tsp sugar
  • 1 tsp oil
  • 1/2 tsp chile flakes
  • 1 tsp tahini
  • 2 leaves basil 
  • 1 baguette 
  • 1 pomegranate 

Boil your sweet potatoes. We left on the peel but you can peel the outside off if you prefer. Cook until soft and drain. Save 1/4 cup of the sweet potato water. 

Make your paste: in a pan add 4 cloves of garlic, 1/2 onion, 1 chile and brown on a pan with no oil. Once grilled and blistered, place in a blender with your steamed sweet potatoes, salt, pepper, paprika, sweet potato liquid, lemon juice, sugar, oil, chile flakes tahini and basil. Blend until smooth. If needed, add in more oil or a little bit of water to make it more of a creamy dip. 

Once ready, set aside and slice + toast your baguette (you can do this with a little bit of butter, then when it's toasted, rub a little bit of fresh garlic on the baguette - optional) Spread your sweet potato dip and top with pomegranates. Enjoy! The perfect Thanksgiving appetizer.

Keep up with me on Instagram @lindseyeatsla. And shop my favorite products here! 

Spicy Sweet Potato Dip

Butternut Squash “Mac N’ Cheese” Stuffed Shells

Butternut Squash Stuffed Shells

This Butternut Squash “cheese” stuffed shells recipe is the perfect alternative to a cheesy mac’ n cheese or stuffed pasta shells sauce. Not to mention it’s SO easy! We cooked up these stuffed shells that are filled with roasted butternut squash, sautéed spinach, sage and mixed with Calfia Unsweetened Almondmilk and nutritional yeast. Read on the full recipe and lotsa pics!



  1. Start by making your roasted butternut squash. Cook the cubes in a 400 degree oven until cooked through and tender. Add salt and pepper to taste. (keep your oven on for when it’s time to put in the pasta).

  2. Place your squash blender with 1/2 cup soaked cashews (just put them in water overnight), my 5 spice, nutritional yeast, cayenne and olive oil. Blend until a thick paste/sauce forms. This will be for your stuffing.

  3. Split the paste into half and leave the other 1/2 in the blender and add an 8oz can of tomato sauce or tomato sauce of your choice, the other 1/2 raw cashews and 1/4th cup of almondmilk until a sauce forms, this will be the mac n cheese sauce. Set aside both the paste for stuffing and the sauce.

  4. Start to sauté your spinach. All you have to do is heat a pan with 1 tsp olive oil and add in spinach until it wilts. Optional to add in sage to fry it up as well. Once done, mix this with the butternut squash paste for the stuffing.

  5. While the spinach is sautéing, boil your pasta according to the package instructions, drain. You want them al dente.

  6. Get a baking dish and place your butternut squash sauce on the bottom layer of the dish. Then, gently place the shells in your pan or baking dish and start to stuff them with your paste mixed with the sage and spinach. Top with more sauce and place in the oven just so everything is the same temperate and the flavors can combine, for about 10-15 minutes.

  7. Top with either pine nuts or cashews, spinach and sage. Serve along side extra sauce if someone wants more! Enjoy!


  • 1/4th cup Califia Unsweetened Almondmilk
  • 3-4 cups cubed butternut squash
  • 1/2 cup soaked cashews (in water overnight, allows for easy and smooth blending and sauce)
  • 8oz can tomato sauce
  • 1/2 cup raw cashews (this is optional! if you want to use all soaked, you can) Lindsey's 5 spice: 1 tsp pepper, 1 tsp salt, 1 tsp paprika, 1 tsp chile flakes, 1 tsp garlic powder
  • 1/2 cup nutritional yeast
  • 1 tsp cayenne
  • 2-3 tsp good olive oil
  • 1 box of large pasta shells
  • 2 cups spinach
  • sage for garnish
Butternut Squash Stuffed Shells

My Love for the Los Angeles Restaurant Scene


Everyone always asks me “how did you start all this?, how did you start cooking, taking pictures at restaurants and how often do you actually go out to eat?”. It normally leads into the conversation about our favorite restaurants and what our favorites foods are, which always excites me and keeps my type of conversation going!

Growing up I always loved photography, I would try to set up shoots with my friends to take photos of their outfits and try to set time to shoot in different locations to expand my photography style and portfolio. Towards the end of high school, I started eating at more “fancy” (+ just overall more delicious) restaurants and started obsessing over anything cooking, restaurant or food related.

When I was in mid-college, I started to really be involved in the Los Angeles restaurant scene, I decided to open a restaurant blog and Instagram. I got so excited sharing food news and restaurants with friends and family, I thought I’d love to share with a community of foodies on Insta too. Where my friends would be spending money on concert tickets, clothes, amusement parks, you name it, I would save my money to go to a new LA restaurant or a highly acclaimed spot that I’ve been wanting to try.

Fast forward a couple years later, I’m still on the hunt and continue to spend my past time eating at restaurants in Los Angeles, but also when I go travel. My travels are now not fueled by activities in a city, but it’s fueled and scheduled by what we’re eating. Which is why I’m interested in the new Uber Visa Card, which earns you 4% back on dining* with no annual fees* and no foreign transaction fee* (something I wish I had when I was in Thailand this past March!) *p.s the 4% back on dining is for restaurants, takeouts, bars and Uber Eats (which I order a lot of, guilty! my top pick is mainland poke!).

Another good pro of the Uber Visa Card is that you can receive up to $600 for mobile phone damage or theft when you pay your mobile phone bill with your card* (also perf when I’m traveling!). Sometimes eating at restaurants and traveling can get a bit pricey which is why it’s so important to find a card that has high rewards.

Not only with restaurants and travel, but I’ve picked up a passion that realized I wasn’t doing as much, cooking. Now when I go to restaurants, it bring a new means of inspiration and helps motivate me in my cooking, recipe development and food styling. It helps me shape different ways I’d like to share news with the people that follow me and inspires me to keep trying new restaurants.

Do you have the new Uber Visa Card? What are your favorite rewards on it?

More info on the new Uber Visa Card can be found here. *Terms and Conditions Apply. *Offer subject to credit approval. This blog post is sponsored by @Uber.


San Francisco Food & Travel Guide

Uji Time

It was my first time visiting San Francisco. I went for a lil mini vacation, but definitely stuffed in A LOT of attractions but mostly a lot of FOOD! Follow along as I show you where to eat, what to do and where to stay in SF! We swapped into two hotels, one being Argonaut Hotel that was right on Fisherman's Dwarf and the other one being more into the city and "downtown" ish vibes and area. We ate ice cream, thai food, prime rib, seafood.. dessert. you literally name it! Read along for more. 


Rooster And Rice

The first thing we did when we landed - picked up some hainanese chicken from Rooster and Rice. Although a simple dish, this place did one of my favorite renditions of it. There are two locations so you can definitely stop by on your next trip! 

Blue Mermaid SF 

Located inside the Argonaut Hotel, Blue Mermaid is a seafood driven and focused concept right on Fisherman's Wharf. We went for a leisurely lunch right downstairs from our room. :) We got ahi tuna tacos (because I can never NOT order those on the menu!) Oysters, a seafood feast of cioppino with shrimp, mussels, crab + the works. 

4505 Meats

BBQ PLEASE! As if we weren't eating enough, we added on a BBQ place + OMG. I feel in love with this burger. It had a sesame and scallion bun and gruyere cheese on a grassfed patty. Go here + get that! 

The Argonaut Hotel

Step inside the The Argonaut Hotel! Oh my gosh, this hotel suite was something that I've just dreamed about. Take a look at this TUB! After walking, eating and being on the town all day, there was nothing I wanted to do more than to jump in the jacuzzi/tub and soak up. Not to mention, they had bath salts right on the side of the bathtub to place in. I am now so inspired to make sure I have this in my future house! hah!

I loved everything about this hotel, it was SO close to the water and was right on Fisherman's Wharf. 


China Live SF

The Vibe at China Live SF was unlike anything I've seen in LA. It was an underground Chinese restaurant with all different booths of chefs making dim sum, to slicing the pecking duck. You can also shop a lot of the products you eat during dinner at their store next door, AH MAZING. Food, cocktails, vibe, 100. come to LA asap! 

The Mill SF 

It was almost time for us to say goodbye to SF, and we were honestly slowing down from how much food we had been eating. :o lol! So we decided to chill out at The Mill SF. We got coffee, iced hot chocolate and 2 toasts, both amazing. You can see them making their bread fresh when you're walking in the back. Not to mention cute AF vibes in here! 


How could we not visit the Painted Ladies?! :) 

Wrap Up (also featuring a lot we went to not pictured)


  • Rooster and Rice
  • Salt and Straw
  • 4505 Meats (Get the BURGER!)
  • Boba Guys
  • Lililiho Yacht Club (make a reservation - we didn't and we actually STOOD and ate our whole dinner. was a very delicious dinner but a very interested one standing the whole meal! :o) lol
  • Blue Mermaid SF
  • Uji time
  • Codmother Fish and Chips
  • China live SF
  • The Mill SF
  • House of Prime Rib
  • Joe & The Juice
  • Ippudo USA Ramen 
  • Super Duper Burgers

Attractions/Tourist: (there is A LOT more touristy things, but I generally stuck to the foods) :p


Chicken Satay Skewers

Chicken Satay Skewers.jpg
print recipe
Chicken Satay Skewers
  • 1 cup coconut milk
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne
  • 1 tsp fish sauce
  • 1 tsp vinegar
  • 1/2 tsp chile flakes
  • 1 tsp sliced ginger
  • 1 cubed shallot
  • 1 cubed cucumber
  • salt and pepper to taste
1. Cube your chicken and make your marinade by mixing in cucumber milk, salt, pepper, turmeric, cayenne, fish sauce, soy sauce, vinegar, chile flakes and ginger. Let marinade for 1 hr-overnight.2. Heat a pan with olive oil until hot, place your cubed chicken on wooden skewers and grill until charred and cooked through. Tip! Soak your wooden skewers in water overnight or an hour or two before so they don't burn.3. Serve with a cucumber, shallot salad and peanut sauce. 

Keep up with me on Instagram @lindseyeatsla. And shop my favorite products here! 


Almond Milk Plant-Based Vegetable Curry

Vegan Vegetable Curry.jpg

I LOVE making curries. You just throw everything in one big pot and voila! Make some white steamed rice on the side and you are GOLDEN! We cooked up some Plant-Based Vegetable Curry filled with cauliflower, onions, potatoes and a punch of spices. It’s light but filling and the almond milk flavor from the Califia Farms Original Almondmilk kills it in this dish!

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Ingredients For the Curry:


  1. Melt oil in a pan with your diced onion and 3 Serrano peppers, sauté until translucent.

  2. Add curry powder, fresh ginger, coriander, cumin, cinnamon, salt pepper and tomato paste

    and stir.

  3. Add in the cubed potatoes and stir so all the flavors are combined. Then add vegetable

    broth and cauliflower and go to high heat to bring to a boil.

  4. Lower the heat and let the potatoes cook through. In the meantime, mix your tapioca powder

    and almond milk until its a smooth texture and make sure its not clumpy. Add the mix to the curry and let simmer.

  5. Add some cashews and basil and stir for a couple minutes. Top your curry off with white rice, Serrano pepper, cashews and cilantro.

  • 1 cup diced white onion 2 tsp sliced fresh ginger 1 tsp curry powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp olive oil
  • salt and pepper to taste
  • 3 cups cubed potatoes
  • 2 cups cauliflower florets
  • 2 tsp tapioca starch
  • 3-4 tsp water
  • 2 cups vegetabe broth
  • 2 cups Califia Farms Original Almondmilk
  • 5 serrano peppers sliced
  • white rice
  • 2 tsp tomato taste

For Garnish:

basil, cashews, cilantro

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