Miso Mushroom Vegan Broth

Miso Mushroom Vegan Broth

The dreamiest, umami-filled broth ever! (totally vegan and so so much flavor). have on it's own like "bone broth", freeze and use in future soups, rice, sauces, curry, for gravy, stir fry.. literally anything.

Miso Mushroom Vegan Broth

Miso Mushroom Vegan Broth

Ingredients

  • 2 white onions, with skin

  • 2 whole garlic heads

  • 4 carrots, cut in rounds

  • 1/2 jalapeño

  • 1 thumb of ginger

  • ½ tablespoon peppercorns

  • ½ cup dried mushrooms

  • 1/3rd cup white miso paste

  • 1 tablespoon gluten-free soy sauce

  • 1 tablespoon sesame oil

  • 3 tablespoons dried seaweed

  • 4 cups water

  • Salt to taste

Directions

begin by preheating your oven to 400 degrees and mix onions (with the skin), garlic (with the skins), sliced carrots, jalapeño, ginger, mushrooms, miso paste, soy sauce, sesame oil and seaweed. Cook in the oven for about 30-45 minutes.

remove and place in a stock pot over the stove with about 4 cups water. let it reduce and come to a simmer (about 1 hr), keep it reducing for more flavor. Drain out all the veg and skins until its just a clear stock, salt to taste + serve.

Keep up with me on instagram @lindseyeatsla!

Miso Mushroom Vegan Broth

30 Minute Chicken Tortilla Soup

30 Minute Chicken Tortilla Soup

Hello 30 minute chicken tortilla soup! With an easy enchilada sauce. This is such a hearty and filling recipe that is so easy to make. I generally will have all the ingredients for this so it’s one of those clean the fridge recipes too. See below for the full spread!

30 Minute Chicken Tortilla Soup

30 Minute Chicken Tortilla Soup 

Ingredients

  • 1 cup shredded chicken

  • 1 onion, chopped

  • 4 cups vegetable or chicken broth

  • Toppings of your choice: I love cilantro, lime, avocado, tortilla chips and sour cream/greek yogurt

Homemade Enchilada Sauce

  • 1 tablespoon cumin

  • 1 tablespoon chili powder

  • 1 teaspoon garlic powder

  • 1 cup vegetable broth

  • 3-4 tablespoons tomato paste

  • 1/2 tablespoon rice wine vinegar

  • salt and pepper to taste

Directions

In a bowl, mix together all your components for the enchilada sauce; cumin, chili powder, garlic powder, vegetable broth, tomato paste, rice wine vinegar and salt and pepper.

Set aside and in the meantime, get your shredded chicken ready or buy a ready made chicken and shred off. I normally just roast in the oven for 30-40 minutes and then shred when it’s hot.

Heat a skillet with a drizzle of olive oil and add in your chopped onion. Stir and saute for 5-10 minutes. Add in your enchilada sauce and your vegetable or chicken broth. Let simmer. add your chicken. Serve with your toppings! TIP: you can always add more vegetables in your tortilla soup like corn or black beans - its up to you! It’s that simple!

Keep up with me on instagram @lindseyeatsla!

30 Minute Chicken Tortilla Soup
30 Minute Chicken Tortilla Soup

Grilled Corn with Avocado Crema (Vegan)

Grilled Corn With Avocado Crema

When summer is in full swing - I'm bringing out the grill and making this corn with avocado crema. It's super simple, takes no time at all and perf for your next summa bbq.  For the crema I used a blend of avocados, vegan mayo, Califia Farms Cashew Milk, habaneros (for some spice!), cilantro and lime juice. Read below for the full recipe! 

Grilled Corn With Avocado Crema
Grilled Corn With Avocado Crema

Grilled Mexican Corn with Avocado Crema

Ingredients

  • 4-5 husks of corn
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp chili flakes
  • cilantro and lime wedges to garnish

Avocado Crema

  • 2 avocados
  • 1⁄4 cup vegan mayo
  • 1⁄2 cup Califia Farms Cashew Homestyle Nutmilk
  • 2 habaneros
  • 1 bunch cilantro
  • 1 lime juice
  • 1/4th tsp salt
  • 1/4th tsp pepper
  • 1/4th cup vinegar
  • Touch of water to even it out

Directions

To start, get your grill or skillet ready! While that’s getting hot, make your avocado crema by blending avocado, vegan mayo, cashewmilk, habaneros, cilantro, lime juice, salt, pepper, vinegar and water, until a creamy cream sauce forms. Set aside.

Make your corn seasoning by mixing salt, pepper, paprika and chili flakes in a bowl. Lather on your corn with the seasoning and olive oil (save the other 1⁄2 of the seasoning for topping!). Grill your corn until cooked through and charred to your liking about 15-20 minutes.

Drizzle on your avocado crema, cilantro and lime juice!

Grilled Corn With Avocado Crema

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Keep up with me on Instagram at @lindseyeatsla

Coconut Shrimp with Avocado Hot Sauce

Coconut Shrimp With Avocado Hot Sauce

My two favorite things in one: Avocado and Shrimp - both elevated with a avocado hot sauce and the shrimp fried with coconut flakes + panko. This is the PERFECT appetizer for any party (or eat a whole tray just for yourself for dinner like I did. The acidy of the avocado hot sauce pairs perfectly with the crunchy shrimp. 

The avocado hot sauce is made with a mix of charred jalapeños, California Avocados, cilantro + vinegar. (full recipe below!) 

Coconut Shrimp With Avocado Hot Sauce

Coconut Shrimp with Avocado Hot Sauce

Ingredients

  • 1 lb shrimp peeled and deveined
  • 1 cup panko bread crumbs
  • 1 cup coconut flakes
  • 2-3 eggs
  • 1 T paprika
  • 1 T garlic powder
  • 1 cup vegetable oil or peanut oil
  • Salt and pepper to taste

Avocado Hot Sauce

  • 2 garlic cloves
  • 2 1⁄2 California Avocados
  • 1 bunch of cilantro
  • 3 Blistered/Roasted Jalapeños
  • 1 lime
  • 2/3rds cup vinegar
  • 4 T olive oil
  • 2 T water
  • Salt and pepper to taste

Directions

Start off by making your avocado hot sauce by blistering your jalapeños in either the oven under the broiler or in a dry skillet. Once charred, place in a blender or food processor with cilantro, garlic cloves, avocado, lime juice, vinegar, olive oil, water and salt and pepper. Pulse and blend until a vibrant light green hot sauce forms. Set aside.

Take your shrimp and dry with a paper towel. Mix your shrimp with paprika, garlic powder, salt and pepper with a drizzle of olive oil.

Set up your frying station by mixing both coconut flakes and panko bread crumbs in a bowl with salt and pepper. Next, beat 2-3 eggs for dredging.

Heat a deep skillet with your oil and let it get really hot - about 15-20 minutes. Start to dredge your shrimp in the beaten eggs and then the panko/coconut mixture, shake off the excess. Fry for about 3-5 minutes until the coating is crispy and shrimp is cooked through. Set aside and serve with your avocado hot sauce.

Coconut Shrimp With Avocado Hot Sauce

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

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Keep up with me on Instagram at @lindseyeatsla

Bibimbap with Spicy Marinated Tofu (Vegan)

Bibimbap with Spicy Marinated Tofu

Forever dreaming of this bibimbap with spicy marinated tofu - filled to the brim with veggies and tofu with nutpods creamer, sriracha and gochujang. It's filling, light, healthy and super easy to whip up. You seriously just need a bunch of your favorites vegetables, greens, rice, tofu and you're all set! 

You can swap out the tofu with just mushroom, tempeh, or any other protein of your choice - but this recipe is completely vegan, hearty and delicious! Drizzle on some extra sauce for additional nomz. 

Bibimbap with Spicy Marinated Tofu

Bibimbap with Spicy Marinated Tofu

Ingredients

  • 2 sliced Persian cucumbers
  • 1 cup Sautéed Spinach
  • 1 cup sliced mushrooms (of your choice)
  • 1⁄2 cup Thinly Sliced Daikon
  • 1⁄2 cup Shaved Carrots
  • 1 cup steamed white sticky or sushi rice

Spicy Marinated Tofu

  • 3 T nutpods Original Creamer
  • 1 T Sriracha
  • 1⁄2 T Sesame Oil
  • 1 T Soy Sauce
  • 1⁄2 tsp Sesame Seeds
  • 1 cup cubed tofu
  • Gochujang Sauce
  • 1⁄2 tsp Sugar
  • 1 T Gochujang
  • 1 tsp Sesame Oil
  • 1 tsp Vinegar

Garnishes

Microgreens, edamame

Directions

Start to assemble and prep all your components to the bibimbap. Slice your cucumbers, daikon and shave your carrots.

Heat a pan with olive oil and cook down and wilt your spinach with a drizzle of olive oil and salt and pepper to taste. Set aside and add in your sliced mushrooms and grill until cooked and caramelized through.

In the meantime, marinate your cubed tofu with nutpods original creamer, Sriracha, sesame oil, soy sauce and sesame seeds. Set aside to marinate for 30 minutes to 1 hour (if you’d like you can also do this overnight, but its not necesarry.)

In the same pan as the mushrooms and spinach, grill your marinated tofu until all the sides are crispy and the inside of the tofu is soft.

Make your gochujang sauce by mixing sugar, gochujang, sesame oil and vinegar in a bowl as well as making your rice. Time to assemble your bowl! Place your rice, then the vegetables, your tofu and garnish with edamame and microgreens.

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Keep up with me on Instagram at @lindseyeatsla

Bibimbap With Spicy Marinated Tofu
Bibimbap With Spicy Marinated Tofu

Jalapeño Vegan Queso

Jalapeño Vegan Queso

How to: Jalapeño VEGAN queso; filled with a base of soaked cashews, nutritional yeast, roasted jalapeños and Califia Farms almondmilk. Creamy + dairy free. Dip with your favorite chips, guac and pico de gallo. This will also work perfectly as a spread on sandwiches or even pasta! 

Jalapeño Vegan Queso

Ingredients

  • 1 cup cashews
  • 2 jalapeños
  • 2 red tomatoes
  • 1⁄2 white onion
  • 1/4th cup nutritional yeast
  • 1⁄2 of one large potato
  • a little over 1/4th cup shredded carrots
  • 1⁄4 tsp chili powder
  • 1⁄4 tsp cumin
  • 1⁄4 tsp garlic
  • 1⁄4 tsp sea salt
  • 1⁄4 tsp red pepper flakes
  • 1⁄4th cup Califia Unsweetened Almondmilk

Toppings + Garnish

pico de gallo, guacamole, cilantro, chopped tomatoes, tortilla chips

Directions

Start by heating up a pan with water until it boils, add in your cashews and let simmer until the cashews are soft. Strain and set aside. (you can also soak your cashews overnight with water, you just need them softened!)

In the meantime, set up your oven to broiler and roast your tomatoes, jalapeños and onions for about 20 minutes, until all the vegetables are charred.

In a blender or food processor, mix your soft cashews, charred jalapeño, tomato and onions, nutritional yeast, 1/2 steamed potato, carrots, chili powder, cumin, garlic, salt, red pepper flakes and almondmilk. Blend for about 10-15 minutes (or more) until a thick and creamy dip forms. Tip: It may take a while to blend everything together to make it a creamy queso like consistency, be patient!)

Chill in the fridge for 30 minutes to an hour before serving with tortilla chips, pico de gallo and guacamole.

Keep up with me on Instagram at @lindseyeatsla

Jalapeño Vegan Queso
Jalapeño Vegan Queso

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

Directions

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 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

Ingredients

  • 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

Directions

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

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!

Directions:

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

Directions:

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.

Ingredients:

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

Directions:

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.

Ingredients:

  • 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

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. 

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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. 

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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! 

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

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

Food/Desserts/Snacks:

  • 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

Hotels:

Conquer Game Day: Ahi Tuna Boats with Butternut Squash & Avocado Salsa

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Game day is almost here and there is nothing better than getting together to make your favorite appetizers, wings, dips -- you name it! Ditch your traditional guacamole and mix it up with these two amazing avocado recipes that are stunning visually and taste even better! For this years treats, we are mixing up some Ahi Tuna Boats with Butternut Squash and Avocado Salsa from Taylor Farms and Mission Produce Avocados. The best part is that these are crazy easy recipes that you can literally make it no time!

Head to @missionavocados or @yourtaylorfarms to enter a big GAME DAY Giveaway rn!! win a case of @missionavocados and @yourtaylorfarms greens and $100 Gift Card. Here's how to enter:

  • Follow @missionavocados + @yourtaylorfarms
  • Tag at least 3 friends that you are celebrating the #GameDay on the brand's posts
  • For an extra entry, share your #NotJustGuac recipes, such as this one! Giveaway closes 1/31 at 12pm PST. Winner will be announced 2/1. #NotJustGuac
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Butternut Squash and Avocado Salsa:

Directions:

  1. Start by preheating your oven to 400 degrees and get your cubed Butternut Squash and cut one more time in half. When preheated, place in the oven with 5-6 garlic cloves, paprika, Chil flakes, salt and pepper. Let roast for about 20-30 minutes.

  2. While that’s roasting, chop your tomatoes and basil for the salad.

  3. Take your ahi tuna and cube it and place in a bowl with 1 package of Taylor Farms Kale Mixture (use just the mixture and croutons, the kit comes with cheese and dressing! You can set aside to use for another meal!) Add sesame oil, soy sauce, sesame seeds, lemon juice and garlic powder. Set aside and let marinate.

  4. Time to assemble! Take out your roasted butternut squash and let cool for about 20 minutes, once that’s cooled, mix with 2 cubed avocados, the basil tomatoes and lemon. Serve with your choice of chip (we used pita chips!)

Slice your avocados in 1/2 to make “Boats”. Add in your tuna mixture and top with furikake. Get your forks, spoons and get ready to feast!

  • 4 cups cubed Taylor Farms Butternut Squash
  • 2 Mission Produce Avocados
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp chili flakes
  • 1 tsp oil
  • 5-6 whole cloves garlic (to roast with the squash) handful of chopped basil
  • 1/4 cup chopped tomatoes
  • 1/2 lemon
  • salt and pepper to taste
  • Pita Chips
  • Handful of Basil

Ahi Tuna Boats:

  • 2 6oz sushi grade ahi tuna
  • 4 Mission Produce Avocados halved (8 boats)
  • 1 Taylor Farms Kale Chopped Salad (omit cheese and dressing)
  • 2 t sesame oil
  • 3 t soy sauce
  • 1 tsp white sesame seeds
  • 1 tsp black sesame seeds
  • 1/2 lemon juice
  • 1/2 tsp garlic
  • topped with furikake
  • salt and pepper to taste

 

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

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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! 

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Pesto: 

Directions: 

  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

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Lamb Coconut Curry with Pickled Red Onions

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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!

Ingredients:

  • 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)

Directions: 

  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!   
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Game Changer: At Home Pork Bulgogi with Bacon Cheese Fondue

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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. 

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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

Directions:

  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 

Directions:

  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.
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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)

Directions:

  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

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Charcuterie + Cheese Board ft. Marinated Olives

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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? 

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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

Directions:

  • 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

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Cauliflower Crust Pizza

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Looking for an alternative to the OG pizza? Look no further, this cauliflower crust pizza is healthier than pizza dough, made of entirely cheese and cauliflower. Cheese is optional, if you'd like to make a vegan or raw pizza, it's possible, but the cheese does give a lot of flavor to this. It is an easy healthy alternative to pizza that will satisfy your craving. 

In this recipe, I used Fourth Creek Foods sweet red pepper relish in the tomato sauce, it gave a sweet and nice kick to the sauce. This sauce came in my Hatchery box and if you'd like to try out your first tasting box for 50% off, use the code LINDSEYEATS and click here to purchase.

[recipe title="Cauliflower Crust Pizza" servings="2" time="40 minutes" difficulty="Medium”]

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Cauliflower mixture:

  • 1/2 head of cauliflower
  • 3 cloves of garlic
  • salt/pepper to taste
  • 1/2 cup of shredded cheese
  • 1 egg

-put these ingredients in a blender (except the egg, mix that in after)

-then place in the microwave for 8 minutes, fluff with a fork, and set aside, then make your sauce and prep your toppings

Sauce:

  • 4 cloves of garlic
  • 2 tomatoes
  • 1/2 small onion
  • 1/2 jalapeno
  • 1 tsp sweet red pepper relish
  • 1/2 lemon
  • salt, pepper, garlic, paprika and dry basil to taste

-Put all these ingredients in the blender till formed into a sauce

Toppings:

  • Zucchini
  • 1/2 red onion
  • 1 tomato

-preheat oven to 350 degrees and form the pizza shape with the cauliflower mixture, put in the oven for about 10-15 minutes

-take out and then put your sauce and then your toppings (really put any toppings you like) on the pizza and put it back in the oven until the cheese is melted and the crust is cooked the way you like! Enjoy!

*Inspired by Blogilates

[/recipe]

Chicken Tacos with Cabbage Slaw and Chimichurri

IMG_6054 (1) Don't you just LOVE tacos? Think of shredded chicken with a KICK using Jamaican style jerk seasoning that gives a spicy tang. It works perfect with a cabbage and carrot slaw and is topped with a lemon basil & cilantro chimichurri. Continue reading for a step by step and enjoy the full recipe at the end of the post!

Used: Greenpoint Trading Company Jerk Seasoning: Jamaican Style from my Hatchery Tasting Box. Be sure to pick up some at the Hatchery Marketplace. Or you can sign up for $20 month to receive a hand-picked tasting box! Click HERE to learn more and sign up! Use the code LINDSEYEATS to get your  first TASTING BOX for $10! (Disclaimer: $10 off your first monthly tasting box, does not apply to full marketplace ingredients)

Start by making the marinade for your chicken. It can be marinaded anywhere from 1 hour to 1 day for maximum flavor!

Assemble your cabbage and carrot slaw. This should sit in the sauces for at least 30 minutes to allow all the juices to soak into the vegetables, preferably an hour! It tastes better the longer you wait.

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To cook your chicken, make packets with parchment paper to allow all the flavor to cook with the chicken. This also lets you easily shred your chicken. While your chicken is cooking, make your chimichurri that takes no time at all! Pre heat your oven to 350 degrees for the chicken and cook for about 20-30 minutes until tender and not raw, depending on oven.

When chicken is HOT, take it out of the oven and take 2 forks and start to shred it. It should be easy to shred. Chicken breasts should work the best for this, but I used thin chicken schnitzel pieces so your cook time may have to be a little longer if you are doing chicken breasts.

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After shredding the chicken, warm up your FLOUR tortillas on the stovetop. Assemble with the chicken first, then the cabbage slaw and top with the Chimichurri.

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Recipe

Chicken - Chicken Cutlets 

  • 1 T & 1 Tsp Jamaican Seasoning
  • 1 Lime Juice
  • 1 T Olive Oil
  • 1 Tsp Salt

Carrot & Cabbage Slaw - 1 Cup shredded carrots and 1/2 Head of Cabbage 

  • 1 Lime Juice
  • 1 T Sesame Seeds
  • 1/2 Tsp Dijon Mustard
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/2 Tsp Garlic
  • 1 T Soy Sauce
  • 2 T Olive Oil
  • 1/2 Tsp Ponzu
  • 1/2 T Sugar

Lemon Basil & Cilantro Chimichurri

  • Bunch of Lemon Basil & Cilantro
  • Sprinkle Salt, Pepper, Garlic, Oil - a lot, until it becomes a liquid sauce (not thick)
  • 1/2 Lemon Juice

Tartines with Eggs & Asparagus

IMG_8831 A quick, healthy and easy breakfast idea are these delicious asparagus and scrambled eggs tartines. I made my own variation from Rachel Ray's magazine. Below is the link of the original recipe. Super easy, super simple and fast.

http://www.rachaelraymag.com/recipe/tartine-with-eggs-asparagus/

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