Tequila Bloody Maria’s with Bacon, Shrimp & Tequila Infused Tomatoes

Tequila Bloody Mary's

Stacked Bloody Maria’s on today’s agenda! (topped off with bacon and shrimp, of course :p) Make your next cocktail unique by including these tequila infused pickled cherry tomatoes. Fill your glass with your Bloody Maria mix of Gran Centenario Tequila, tomato juice, hot sauce, celery salt, lime juice, horseradish, pepper and paprika + you have both a meal and a cocktail in one.

A great thing about Bloody Maria’s is that you can mix and match your favorite toppings - you can add different types of seasonings, like Himalayan salt, peppercorns or spices like cumin if you wish. You can include bacon, shrimp burgers even croutons - whatever you like! See the full recipes for the Bloody Maria mix and the pickled spiked tomatoes below!

Tequila Bloody Mary's


  • 9 T Gran Centenario Tequila Añejo (around 3 shots)
  • 1/2 tsp celery salt
  • 2 cups tomato juice
  • 1 lime juice
  • 1⁄2 T horseradish
  • 1 T Tabasco
  • 1⁄2 T Pepper
  • 1 T Paprika

Tequila Spiked Pickled Tomatoes

  • 1 1⁄2 cup cherry tomatoes
  • 3oz Gran Centenario Tequila Añejo 4 oz water
  • 3 oz vinegar
  • 1 T sugar
  • 1 T salt
  • 1⁄2 T of peppercorns

Other Accompaniments

  • 5-6 slices crispy and cooked bacon 5-6 steamed shrimp
  • 5-6 Tequila Infused Tomatoes
  • 2-3 Celery leaves (for garnish)


First make your tequila spiked pickled tomatoes by filling a mason jar with 1 1⁄2 cup cherry tomatoes, 3 oz tequila, water, vinegar, sugar, salt and peppercorns. Stir, cover and shake and place in the fridge for 2-3 hours-1 day until fully pickled and infused.

Next, in a cup or bowl, place your celery salt, tomato juice, lime juice, horseradish, Tobasco, pepper, paprika, and tequila and mix. Set aside.

Crisp your bacon and steam your shrimp and start to assemble your your drink by placing cups of ice, pouring over your bloody maria mixture and topping with your infused cherry tomatoes, 1-2 strips of bacon and 1-2 shrimp each cup, and celery leaves.

Tequila Bloody Mary's

This blog post is sponsored by Gran Centenario.

Grilled Crispy Pork Belly Wraps

Crispy Pork Belly Wraps

This recipe is legitimately the meal of my dreams. Pork belly marinated and grilled crispy to absolute perfection - tender pork belly on the inside, with the top bite having that huge crunch. Take it up a notch by making a spicy chili paste with Picaflor Culture and wrap up your crispy pork belly in lettuce wraps with rice.

This recipe calls for pork belly, but if you don’t have that on hand, you can use a larger bacon slab, pork shoulder or ribs. For a vegetarian/vegan option, you can use tofu or tempeh. You can mix and match a lot of the components to fit your dietary needs! Def try this out :)

Crispy Pork Belly Wraps


  • 1 cup rice
  • 1 lb pork belly
  • 1-1/2 cup salt
  • 1 head of butter lettuce (for the wraps)


  • 1/3rd cup soy sauce
  • 1/3rd cup rice wine vinegar 1 1⁄2 T brown sugar
  • 4 garlic minced
  • 1-2 tsp sesame oil

Spicy Chilii Paste

  • 5 dried chilies (charred)
  • 3 T Picaflor Srirawcha
  • 2 T Picaflor Cayenne Pepper Flakes 1⁄2 T sesame seeds
  • 1⁄2 tsp Brown sugar
  • 1 tsp Vinegar
  • 1 tsp Water
  • 1 tsp salt
  • 2 T oil


Dry your pork belly with a paper towel. Preheat your oven or grill to 360F and begin making your marinade by mixing soy sauce, rice wine vinegar, brown sugar, sesame oil and mincing your garlic.

In a deep dish big enough for the pork belly, layer it on the marinade keeping the top of the skin dry. (This helps with the crispy process). Marinate your pork belly from 3hrs - overnight. Set aside.

In the meantime, make your chili paste by charring 5 dried chiles of your choice on a dry skillet. (about 15-20 minutes). Place in a blender or food processor with Picaflor hot sauce, Picaflor flakes, sesame seeds, brown sugar, vinegar, water, salt and oil. Blend until a creamy chili sauce/ paste forms. Add more water or flakes, hot sauce if needed. (Pro-Tip: the sauce + flakes denature when heated, so if you are seeking full probiotic aspect and not just the spice, the products shouldn’t be heated prior.)

On a baking dish preferably with holes on it, place your marinated pork belly and roast in the oven or on your grill for 40-50 minutes. If you’re doing it in the oven, place foil underneath the dish so the juices can catch there as well as a layer of water to help the cooking process.

Before you place in the oven/grill, lather on 1 cup of salt on the skin of the pork belly. If you find the salt is falling off, you can lather a small amount of water or vinegar to help it stick. Place in the oven.

After 40-50 minutes, you should easily be able to take off the top layer of salt. Take off and place in the oven for another 30-45 minutes on 430F until it is crispy on the top, cooked through and golden brown. Let cool, slice and serve with your chili paste, rice and lettuce wraps.

Crispy Pork Belly Wraps
Crispy Pork Belly Wraps

Picaflor Live-Culture is bringing life back to food through natural fermentation. Grown on Certified Organic farms in the Rocky Mountains of Colorado, their pepper sauces are made with pure, whole-food ingredients. By fermenting and never pasteurizing, Picaflor delivers deep, vibrant flavor with a spicy kick and good-for-your-gut probiotics. 

Order online at picaflor.co and enjoy 15% off with SPICYEATS. If you're in SoCal you can find Picaflor Live-Culture at Erewhon's Market, Mother's Market, and Clark's Market.

Keep up with me on Instagram at @lindseyeatsla

Weekend Getaway To Ojai!

Ojai Wine Festival

The past weekend, I went on a lil vacation to the Ojai Wine Festival. We had such an amazing time trying all different kinds of wine, eating finger foods and soaking up the sun. The location for the festival is in this remote area of Ojai filled with mountains and greens - it truly felt like I was far away from LA, even though it was just 2 hours away + I'm looking forward to going back next year! 

Ojai Wine Festival

There was wine (TONS) kombucha on tap (which i went to over and over again!), poke tostadas and even shops like garlic graters (see above. ) 

casa ojai inn

We stayed at a cute and quaint little bed n breakfast called Casa Ojai Inn, just seconds from the happening part of Ojai. After the festival, we took a short nap (lots of wine + sun just does that to a person haha) and then afterwards went to the Ojai Beverage Company (just 5 mins from the hotel) for dinner where we got fried artichokes with a ghost pepper aoili that were to die for! I am so looking forward to recreating it at home.

Then we spent the night at Casa Ojai Inn, picked up a little breakfast, and we were on our way home. Excited to come back to Ojai and explore more of the food, culture and coming back to the Ojai Wine Festival next year!

The Ultimate Summer Dinner Party 

The Ultimate Summer Dinner Party

Summer is among us, and what better way to ring in the new season than with a BBQ get-together with all my favorite friends and family. Think cozy outdoor vibes with set menus, red wine sangria, sun, and delicious food grilled over the BBQ. We made a selection of American Lamb Kabob skewers, American Lamb Koftas and roasted vegetables to go along with it. 

We set up an outdoor tables-scape, with a low table on the floor with pillows & blankets filled throughout. My cousin just had her baby girl, so we laid out a few more large blankets and played all day with her while we cooked and ate! 

These recipes are easy to cook (so you can spend time with your guests instead of worrying
about what’s next in the kitchen!), pack a punch of flavor and will impress anyone and everyone!
All you need is some American Lamb (you can find this in Whole Foods, literally the best quality
lamb EVER and makes for the perfect BBQ meat because it’s SO versatile and delicious) and
your favorite summer ingredients to whip up the perfect Summer Dinner Party. Thank me later.
Now… onto the menu + recipes. 

The Ultimate Summer Dinner Party
The Ultimate Summer Dinner Party


  • bruschetta bar
  • seared ahi tuna lettuce cups
  • red wine sangria
The Ultimate Summer Dinner Party


  • spicy lamb koftas, lamb kabobs, vegetable kabobs with summer israeli salad with bell peppers & herbs. Roasted onions, tomatoes and jalapeño with sangkak and rice 
The Ultimate Summer Dinner Party


  • sumac aoili with dill, roasted beets 
  • with lebneh, cilantro chutney


  • fresh farmers market fruits with vanilla ice cream

See below for the recipes from my summer dinner party + get cookin’! 

Spicy Lamb Kofta Skewers


  • 2 lbs Ground American Lamb
  • 2 yellow onions minced
  • 5-6 cloves Garlic, minced
  • 1 T pepper
  • 1 T salt
  • 1 bunch Parsley
  • 1 bunch mint
  • 1 bunch cilantro
  • 1/4th tsp Cayenne 
  • ½ t Chile flakes 


Prep your marinade by finely chopping up your mint, parsley and cilantro. Mince your garlic and onions. 

Next, take your ground lamb and mix in your minced onions, minced garlic, pepper, salt, the chopped parsley, mint, cilantro and add cayenne and chili flakes. (you want this mixture pretty dry so it sticks well on the skewers).

Marinate in the fridge for 1-2 hours. Start to assemble by placing on your skewers, hugging tightly all around with your hands and pinching the edges where the meat meets the stick, so it stays tight when cooking and doesn’t fall apart.

Heat a BBQ grill or skillet and add your skewers on, about 4-6 minutes on each side, until lamb is cooked through.

The Ultimate Summer Dinner Party

Cilantro Mint Chutney


  • 1/3rd cup pine nuts
  • 1 bunch large cilantro
  • ½ -1 jalapeño depending on how spicy you like it 
  • 1 lemon juice
  • ½ tsp sugar
  • 1 tsp garlic powder
  • Little mint
  • 2/3rds cup of water
  • ½ tsp ginger powder (fresh ginger works too)
  • Salt and pepper to taste


All you have to do is place all of the above ingredients in a blender or food processor, blend and pulse until a sauce/chutney forms!

The Ultimate Summer Dinner Party

Lamb Kabob and Vegetable Skewers



For the lamb shank, its a mix of chili flakes, paprika, garlic powder, olive oil, salt and pepper and soy sauce. Mix it with your lamb stew meat and set aside to marinate for about an hour. Heat up your grill or skillet, place lamb meat on skewers with your favorite vegetables and grill and char on all sides until cooked through. 

What better way to enjoy the start of summer? 

The Ultimate Summer Dinner Party

+ be sure to enter American Lamb's Summer Contest here: http://www.americanlamb.com/lambventures/ for a grand prize of $1,000!

Keep up with me on Instagram at @lindseyeatsla

Soba Noodle Peanut Stir Fry (Vegan)

Soba Noodle Peanut Stir Fry

Soba noodle peanut stir fry - with only a few ingredients, this recipe packs soo much flavor and is perf + light for summertime. Soba noodles, veggies & a easy peanut sauce using nudpods vanilla lemon (you don't even need to use a blender for this!) and you can have the dish ready in under 30 mins. 

Soba Noodle Peanut Stir Fry


  • 1 packet of Soba Noodles
  • 1 cup red bell pepper
  • 1 cup red cabbage
  • 1 cup edamame

Peanut Sauce

  • 1 T nutpods Vanilla Lemon
  • 1 T soy sauce
  • 2 1/2 T peanut butter
  • 1 T Sriracha (depending on how spicy you want)
  • 1⁄4 tsp garlic powder
  • 1 T sesame oil
  • 1 tsp sesame seeds
  • Squeeze of 1⁄2 lemon
  • Salt and pepper to taste


  • Crushed peanuts

Start to cook your soba noodles according to your package instructions, set aside and cool.
In the meantime, heat up a wok or skillet with a drizzle of olive oil and add in your red bell
pepper, red cabbage and edamame with salt and pepper to taste.

While that’s sautéing, make your peanut sauce by mixing 1 T nutpods Vanilla Lemon, soy
sauce, peanut sauce, Sriracha, garlic, sesame oil, sesame seeds, lemon and salt and pepper.

Add your soba noodles in the stir fry veggies and mix in your peanut sauce. Serve along side
crushed peanuts and lemon wedges.

Soba Noodle Peanut Stir Fry

Fried Chicken with Avocado Ranch

Fried Chicken with Avocado Ranch

HIYA fried chicken with avocado ranch! Marinated chicken (thighs, breast and wings) with my favorite spices (like ancho chili, chili flakes, chili powder and paprika), fried to perfection and dipped in a creamy homemade avocado ranch using California Avocados, buttermilk, dill, parsley and chives. I made a BUNCH of extra avocado ranch and used it in salads, dipped with baguette, veggies and almost anything I could until it was done… def making another batch asap. 

Fried Chicken with Avocado Ranch

Avocado Ranch

  • 2 California Avocados
  • ½ cup Buttermilk
  • ⅔ Mayo
  • 1 bunch parsley
  • 1 bunch dill
  • 1 bunch chives
  • 1 lemon
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 2 cloves of Garlic
  • 1.5 T dijon mustard

Fried Chicken

  • 1 lb boneless skinless chicken thighs
  • 1 lb boneless skinless chicken breast
  • 1 lb chicken wings
  • 1 T Chili powder
  • 1 T Ancho chili powder
  • 1 T Cayenne
  • 1 T Smoked paprika
  • 1 T Garlic powder
  • 1 T Chili flakes
  • 1 T garlic powder
  • 1 cup vegetable or peanut oil (for frying)
  • 1 cup flour (for frying)
  • 2-3 eggs
  • Salt and pepper to taste


Make your avocado ranch by placing your avocados, buttermilk, mayo, parsley, dill, chives, lemon, salt, pepper garlic and dijon mustard in a blender or food processor. Pulse until a creamy avocado ranch is formed. Set aside.

Make your chicken rub by drying your chicken with paper towels and mixing in your chili powder, ancho chili powder, cayenne, paprika, garlic and chili flakes with a drizzle of olive oil.

Heat a deep skillet with your oil and let it get really hot, about 15-20 minutes. Set up your frying stations: beaten egg yolks, your chicken and a plate of flour. Take your chicken, dredge it in egg and shake off any excess. Then place in the flour, then the hot oil and fry until crispy throughout and cooked inside (about 10-15 minutes).

Let rest and serve with your avocado ranch and lemon wedges!

Fried Chicken with Avocado Ranch

This blog post is sponsored by California Avocados. Thank you for supporting the sponsors that allow @lindseyeatsla to continue making delicious recipes! 


Keep up with me on Instagram at @lindseyeatsla

Miso Sesame Ginger Noodle Salad

Miso Sesame Ginger Noodle Salad
Miso Sesame Ginger Noodle Salad

THIS miso sesame ginger noodle salad is my anthem for summer. It’s light & filled with tons of veggies and summer greens like arugula and cucumbers. Paired with rice noodles, carrots, onions, daikon, grilled mushrooms & fresno chiles. Drizzle on this homemade miso sesame ginger dressing with Califia Farms Unsweetened Creamer for the ultimate pairing. Thank me later!

Miso Sesame Ginger Noodle Salad

For the Miso Dressing

For the Salad

1 cup thin rice noodles
1⁄2 cup grilled and sliced mushrooms 1⁄2 cup sliced cucumbers
1 cup arugula
1/3rd cup minced red onions
1⁄2 cup daikon
1 cup zoodles (zucchini noodles)
1⁄2 cup thinly sliced/shaved carrots

Toppings (optional)

sesame seeds, basil, cilantro, fresno chile peppers and green onions


Place all your ingredients for the miso dressing in blender: the miso paste, sesame oil, ginger, olive oil, salt, garlic, lemon juice, sesame seeds, almondmilk creamer and soy sauce and mix until a dressing forms. Set aside.

Get your ingredients ready for the salad by cooking your rice noodles according to the package instructions, slicing and grilling your mushrooms, slicing cucumbers, mincing your red onion, daikon, making your zoodles, shaving your carrots and get ready to assemble!

Place all ingredients in a bowl and top with sesame seeds, basil, cilantro, chilies and green onions. Pour over your miso sesame ginger dressing and enjoy!

Miso Sesame Ginger Noodle Salad

Vegan Dumplings with a Spicy Coconut Broth

Vegan Dumplings with a Spicy Coconut Broth

Working on my pleating grind, how did I do?! Vegan dumplings mixed with mushrooms, cabbage, carrots and loads of sesame oil and soy sauce, ginger and garlic. Paired with a spicy coconut broth with my fave Califia Farms Go Coconuts coconutmilk. It’s served as a hot broth but can work for the summertime as a cold sauce/broth as well. Seriously so easy and quick too (minus the pleating, that took more practice ;) 

Vegan Dumplings with a Spicy Coconut Broth

In the Dumpling Mixture

  • 1 Shredded Large Carrot
  • 8 minced mushrooms (you can use oyster, button or shiitake mushrooms) 1⁄4 cup minced green cabbage
  • 1 tsp sesame oil
  • 1⁄2 T soy sauce
  • 1⁄2 T olive oil
  • 1⁄2 T minced garlic
  • 1 tsp minced ginger
  • 1⁄4 tsp white pepper (add more to your liking)
  • Chili flakes
  • Sesame seeds
  • Wonton wrappers (make sure they are vegan!)
  • salt and pepper to taste

For the Broth

  • 3-4 T Califia Go Coconuts Coconutmilk
  • 1/4th cup Sriracha (less if you want less spicy!)
  • 3/14th-1 cup of vegetable broth
  • 1 tsp red chili flakes
  • 1 tsp sesame seeds
  • 1 T sesame oil
  • 2 T soy sauce


Start to make your dumpling mixture by shredded your carrots, garlic and ginger. Mince your mushrooms and mix in a bowl with sesame oil, soy sauce olive oil, white pepper, chili flakes, sesame seeds and salt & pepper to taste.

Make your dumplings by forming them in your favorite shape (you can do a triangle shape by just folding over or pleating the dumplings. You can do this by stuffing the dumpling, taking both sides together and slowly pleating the sides, folding over with both fingers to create each pleat).

Once all your dumplings are formed, toast the bottoms of the dumplings in a pan with a drizzle of olive oil. In the meantime, make your broth by mixing your coconut milk, sriracha, vegetable broth, red chili flakes, sesame seeds, sesame oil and soy sauce in a saucepan until all the flavors are absorbed and it becomes a creamy broth.

Plate your dumplings and spoon over the broth, top with sesame seeds and green onions, serve and enjoy!

Vegan Dumplings with a Spicy Coconut Broth

Easy Beet Hummus Platter for Entertaining!

Beet Hummus Board

Summer is just around the corner and all I am dreaming about are summer dinner parties and veggie boards to pair with them. This is one of my all time favorites spreads and will definitely please a crowd - beet hummus! The pink from the beets is SO vibrant, its fun to eat and people will love it too. It's filling, its hearty, its everything you want in a dip. Serve it with some veggies like tomatoes, bell peppers and snap peas, some crackers and enjoy! 

For the Beet Hummus

  • 5-6 red beets
  • 1/4th cup tahini
  • 1/2 cup garbanzo beans
  • 1/4th cup Califia Unsweetened Almondmilk
  • 1 T olive oil
  • 1-2 T of water (depending on consistency you want)
  • 3 cloves of garlic
  • salt and pepper to taste
  • Pine nuts to top!

For The Board

  • Cherry tomatoes
  • Crackers of your choice
  • Snap peas
  • Yellow Bell Pepper
  • Pomegranate
  • Edible Flowers
  • Calabrian Chilies


In a food processor, mix your beets (boil and peel them first), tahini, garbanzo beans, almondmilk, olive oil, water, garlic and salt and pepper. Mix and pulse until a creamy hummus forms.

Start to assemble your board by placing your beet hummus mixture (top with pine nuts!), crackers, tomatoes, snap peas, bell pepper, pomegranate, flowers and calabrian chiles.

Beet Hummus Board
Beet Hummus Board

Vegan Cauliflower Larb with Homemade Hot Sauce

Vegan Cauliflower Larb with Homemade Hot Sauce

OMG this cauliflower larb (thai spicy salad) is giving me LIFE rn. Cauliflower rice mixed with fresh herbs, rice powder & lime juice, wrapped in butter lettuce with homemade hot sauce using Califia Farms creamer. Def becoming my new staple. PS. this is FULLY vegan. :) Find the full recipe below. 

Vegan Cauliflower Larb with Homemade Hot Sauce


  • 1/3rd cup sliced scallions
  • 1/3rd cup roughly cilantro
  • 1/3rd cup chopped mint
  • 3 roughly chopped shallots
  • 1/3rd cup chopped basil
  • 1 lb riced cauliflower
  • 1 tsp soy sauce

For the Rice Powder

  • 1⁄2 cup of sushi rice or jasmine rice

For the Hot Sauce

  • 1/4th cup Califia Unsweetened Creamer
  • 2 tsp red pepper flakes
  • 2 shallots or 2 mini onions
  • 4 dried chilies of your choice
  • 2 tsp vinegar 1-2 lemon juice 1 tsp sugar
  • 1 tsp salt
  • 1 tsp paprika
  • 3 T sriracha
  • 2 tsp water

For The Lettuce Wraps

  • Cabbage or butter lettuce Cucumbers
  • Lime wedges


Start by preheating your oven to 400 degrees and pour 1⁄2 the cauliflower rice on a pan with salt, pepper and oil for about 30-40 minutes until cooked and almost crispy.

Make your hot sauce next by charring your dried chiles and onions first in a dry skillet for about 5-10 minutes. Place in a blender or food processor, with your creamer, red pepper flakes, vinegar, lemon juice, sugar, salt, paprika, sriracha and water. If it’s too thick, add more water, lemon or vinegar. You want the consistency to be a creamy hot sauce.

Next, prep your veggies for the lettuce wraps by slicing cucumbers, lime wedges and assorting your lettuce wraps. In the meantime, toast your rice and once its brown and toasted through, place in a food processor until it becomes a powder. (you can sub out the rice powder if you prefer, it just adds a more umami flavor to the larb)

Time to make the larb! Heat a pan with the other 1⁄2 of your cauliflower rice and add in salt, pepper, soy sauce and the rice powder for about 10-15 minutes. Next, add in your shallots and the cooked cauliflower from the oven and let cook and char with lime, more rice powder and soy sauce for about 15 minutes.

Take the larb off the fire and add in your cilantro, green onions, mint and basil. Mix well and serve with your lettuce cups!

Keep up with me on Instagram @lindseyeatsla! 

Vegan Cauliflower Larb with Homemade Hot Sauce

20 Minute Vegetarian Stir Fry Ramen

20 Minute Vegetarian Stir Fry Ramen

Spicy 20 minute vegetarian ramen on the agenda tonight; this is for days when I’m feeling lazy but still want something that fills me up and has a lotta flavor - if you agree with me, then this is for YOU! All you need is ramen noodles (discard the flavor packets) sesame oil (bcuz duh), vinegar, soy sauce, Mountain Rose Herbs sesame seeds and mediterranean spice, chili flakes, garlic powder and sriracha, stir fry with your ramen noodles and BAM, dinner in under 20 mins.

I topped mine with cilantro, egg yolk (to mix in bjt totally optional), green onions and more sesame seeds.

20 Minute Vegetarian Stir Fry Ramen



  • Minced cilantro
  • Egg yolk (mix when ready to eat! optional)
  • Green onions
  • Sesame seeds


Begin to boil your water for the ramen noodles. Once boiling, add in your ramen according to package instructions, should be a good 5-6 minute. Drain and set aside.

In the meantime, mix sesame oil, sesame seeds, mediterranean spice, rice vinegar, soy sauce, chili flakes, garlic powder and sriracha in a bowl.

Once your noodles are cooked through, mix your ramen sauce back in the ramen pot and stir fry until sauce is incorporated through. Add more sauce if needed and want more spice. Serve with cilantro, egg yolk, green onions and sesame seeds.

* 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.

20 Minute Vegetarian Stir Fry Ramen

Vegan Jackfruit Shawarma Bowl With Creamy Garlic Sauce

Vegan Jackfruit Shawarma Bowl With Creamy Garlic Sauce

This vegan jackfruit shawarma bowl is everything I need and more!  Filled to the brim with jackfruit shawarma, mint, greens, quinoa tabbouleh, avocado, hummus, sliced red onions and a creamy garlic sauce with Califia Farms almondmilk. i feel full + whole. peep the bio for the full recipe & seasonings to make the vegan shawarma! 

Vegan Jackfruit Shawarma Bowl With Creamy Garlic Sauce
Vegan Jackfruit Shawarma Bowl With Creamy Garlic Sauce

Quinoa Tabbouleh

  • 1 cucumber diced
  • 1 cup mini tomatoes halved
  • 1 cup kalamata olives halved
  • 1/8th cup chopped mint
  • 1/8th cup chopped cilantro
  • 1/8th cup chopped basil
  • 1 tsp garlic powder
  • 1 juice of lemon juice
  • 1 cup cooked quinoa
  • Salt and pepper to taste


  • 1/4th teaspoon cumin
  • 1/4th teaspoon Paprika
  • 1/4th teaspoon Salt
  • 1/4th teaspoon Pepper
  • 1/4th teaspoon Turmeric
  • 1/4th teaspoon Cinnamon
  • 1/4th teaspoon Red Pepper Flakes 1/4th teaspoon Nutmeg
  • 3 tablespoons soy sauce
  • 1⁄2 lemon juice
  • 1⁄2 tablespoon nutritional yeast
  • 2 cups shredded jackfruit (can either be pre cooked or fresh, I prefer pre cooked, it’s easier to get in flavor and a meat like texture)

Creamy Garlic Sauce

Other optional additions/toppings on the bowl

Sliced red onion, romaine lettuce, hummus, avocado


Start by prepping your jackfruit and marinate in cumin, paprika, salt, pepper, turmeric, cinnamon, red pepper flakes, nutmeg, soy sauce lemon juice and nutritional yeast. Place aside until ready to cook.

Get your tabbouleh ready by dicing cucumbers, tomatoes, kalamata olives, mint, cilantro, basil and mixing with some cooked quinoa, garlic, salt and pepper.

Make your garlic sauce with Califia Original Almondmilk, vegan mayo, lemon juice and garlic powder (you can also use fresh minced garlic as well)

Once that’s ready, grill your jackfruit for 5-10 minutes until cooked through and start to assemble your bowl with greens, red onion, hummus, avocado, the jackfruit, tabbouleh and drizzled with garlic sauce.

Vegan Jackfruit Shawarma Bowl With Creamy Garlic Sauce

Spicy Coconut Marinated Tempeh Skewers With Chili Sauce

Spicy Coconut Marinated Tempeh Skewers With Chili Sauce

These spicy coconut marinated tempeh skewers are SO easy to make and pack a ton of flavor. You just need a simple blend of ingredients from below to create this delicious vegan skewer marinated in coconut milk and paired with a spicy chili sauce, YUM!

Spicy Coconut Marinated Tempeh Skewers With Chili Sauce

Tempeh Marinade

  • 5 oz tempeh (cubed) 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder 1 tsp paprika
  • 1 tsp chile flakes
  • 1 tsp Sriracha
  • 1⁄2 tsp miso paste
  • 1 tsp sesame oil
  • 2 tsp soy sauce or tamari
  • 1 tsp toasted white sesame seeds 1 tsp chili paste
  • 1⁄2 cup Califia Go Coconuts Coconutmilk

Chili Sauce

  • 2 tsp soy sauce
  • 2 tsp Sesame oil
  • 1 tsp white vinegar 6-7 sliced thai chiles 1 lime juice
  • For garnish/sides: white rice, lime wedges, skewers


Cube your tempeh into small skewers cubes and mix in a bowl with salt, pepper, garlic, paprika, chile flakes, Sriracha, miso paste (optional), sesame oil, soy sauce or tamari, black and white toasted sesame seeds, chili paste and Califia Go Coconuts Coconutmilk. Set aside for 30-1hr to marinate, or even overnight if you’d like to infuse the most flavor. Save a small amount for dipping the sauce at the end to drizzle on top as well.

While that’s marinating, make your chili sauce with soy sauce, sesame oil, white vinegar, and sliced thai chiles (you can use jalapeños as well for this) and lime juice.

Heat a grill pan with a little bit of olive oil and place your tempeh on wooden skewers. TIP: place wooden skewers in a bowl with water so they don’t burn during cooking. Place the skewers on the grill pan for 6-8 minutes on each side until grilled and crisped throughout.

Serve with white rice, lime wedges and your chili sauce.

Spicy Coconut Marinated Tempeh Skewers With Chili Sauce

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
  • 1-2 tsp black soy sauce
  • 1 cup thai seasoning sauce
  • 1/2 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 mixing 2-3 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) and bring to a light simmer on medium low heat. Reserve about 1 cup for the stir fry noodles. 

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