8 Ingredient Coconut Stir Fry Noodles

8 Ingredient Coconut Stir Fry Noodles

8 ingredient dreamy, easy pz coconut stir fry noodles. this recipe literally goes on repeat for weekday lunches for me and it takes no time @ all. It's stir fried with chili oil and soy sauce  and sautéd with shiitake mushrooms (my favorite) and green onions!

8 Ingredient Coconut Stir Fry Noodles
8 Ingredient Coconut Stir Fry Noodles

8 Ingredient Coconut Stir Fry Noodles

Ingredients

  • 2 cups ramen noodles or noodles of your choice

  • 2 cups sliced shiitake mushrooms

  • 1⁄2 cup sliced green onions

  • 2 tablespoons soy sauce

  • 1 tablespoons sesame oil

  • 1/2 tablespoons chili oil

  • 1 teaspoon sesame seeds

  • 1 1⁄2 tablespoons Califia Farms Go Coconuts

Directions

Begin to boil your noodles according to the package instructions. Strain and set aside.

Slice your mushrooms. In a pan, sauté and grill your shiitake mushrooms with soy sauce and sesame oil for about 15 minutes until they are grilled through. In the same pan, add back in your noodles.

Mix with green onions, soy sauce, sesame oil, chili oil, sesame seeds and coconut milk. Let the flavors combine and stir for 3-4 minutes. Top with green onions and serve.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

8 Ingredient Coconut Stir Fry Noodles
8 Ingredient Coconut Stir Fry Noodles

Braised Short Rib Tacos with Apple Slaw

Braised Short Rib Tacos with Apple Slaw

Oh hello braised short rib tacos! I am seriously obsessed with how tender these short ribs turned out. For the braise, char your short ribs, remove, then place all the below ingredients in a pot, add your short rib back in and let it simmer for a few hours. I added in Autumn Glory apples for sweetness and a hint of cinnamon; the flavor & tenderness was unreal. Shred the short ribs and serve with a simple apple slaw using the Autumn Glory apples on the tacos.

These apples are perfect for cooking in braises or stews to add extra flavor but are also just as good as a snack that you can have with your favorite dip (mine would be peanut butter or almond butter!) I particularly love them in this recipe because the apples become such an important part of the flavor because it adds most of the main seasonings that it's giving to the short ribs and helps them become extra tender for shredding.

Braised Short Rib Tacos with Apple Slaw

Braised Short Rib Tacos with Apple Slaw

Ingredients

  • 2 lbs short ribs

  • 2 white onions

  • 4 garlic cloves

  • 2 cans, 14.5 fl oz diced tomatoes

  • 2 Autumn Glory Apples

  • 1 cup red wine

  • 1 1⁄2 teaspoon brown sugar

  • 1 tablespoon apples cider vinegar

  • 1/2 cup water

Apple Slaw

  • 2 Autumn Glory Apples, thinly sliced

  • 1⁄2 thinly sliced red onion

  • 1 tablespoon olive oil

  • 1 tablespoon mayo

  • 1⁄2 lemon

  • salt and pepper

  • For the Tacos

  • Tortilla and your favorite toppings

Directions

Begin by chopping your onions, apples and garlic. In a deep pot, char and cook your short ribs until all sides are a dark brown. Remove. In the same pot, add your onions, apple and garlic. Sweat out for 2-3 minutes on medium high heat.

Add back in your short ribs and mix well. Next, add in your diced tomatoes, red wine, brown sugar, water and apple cider vinegar. Let this simmer on the stove on medium- low heat for about 2-3 hours until the short ribs are super tender.

While that’s simmering, make your slaw by thinly slicing your apples and red onion. Place in a bowl with olive oil, mayo, lemon juice and salt and pepper.

Once the short rib is tender, remove from the braising liquid and shred. Serve with your slaw on tortillas and your favorite taco toppings.

Keep up with me on instagram @lindseyeatsla!

Braised Short Rib Tacos with Apple Slaw
Braised Short Rib Tacos with Apple Slaw
Braised Short Rib Tacos with Apple Slaw

Tempeh Spring Rolls with Peanut Sauce

Tempeh Spring Rolls with Peanut Sauce

Tempeh spring rolls filled with all the veg like daikon, cucumbers, cilantro and carrots. Dip in a quick homemade peanut sauce + lunch/dinner is ready in no time! 

I also love how you can mix and match with your own favorite ingredients and vegetables as well. Have this as a quick lunch, prep to take for work or have for dinner.

Tempeh Spring Rolls with Peanut Sauce

Tempeh Spring Rolls with Peanut Sauce

Ingredients

  • 1 package of Lightlife Tempeh (cut in slices)

  • 1 tsp sesame seeds

  • 3 tablespoons soy sauce

  • 2 tablespoons sesame oil

Peanut Sauce

  • 1/4th cup peanut butter

  • 2 tablespoons sriracha

  • 1 tsp sugar

  • 1 tsp sesame oil

  • 1 tsp ginger

  • 1 tsp garlic

  • 2 tablespoons soy sauce

  • 1 tablespoons rice wine vinegar

  • 2 tablespoons warm water to thin out (more if necessary)

For the Spring Rolls: carrots, daikon, cucumbers, cilantro, spring roll wrappers

Directions

Heat a skillet with a drizzle of olive oil and add on your tempeh. Stir fry your tempeh for 1-2 minutes on each side. Next, add your sesame seeds, soy sauce and sesame oil. Let it sauté and grill for about 10 minutes on each side until cooked through and charred.

In the meantime, get your peanut sauce ready by mixing peanut butter, sriracha, sugar, sesame oil, ginger, garlic, soy sauce, rice wine vinegar and warm water. Mix well.

To assemble your spring rolls - wet the wrappers and add your tempeh, sliced carrots, Dijon and cucumbers, and cilantro. Wrap up like a burrito, slice and serve with your peanut sauce!

Keep up with me on instagram @lindseyeatsla!

Tempeh Spring Rolls with Peanut Sauce

Crunchy Fried Goat Cheese Balls

Crunchy Fried Goat Cheese Balls

I am obsessing over this fried goat cheese. It's soft on the inside and super crunchy on the outside from the panko crust - it's honestly what my dreams are made of. I also stuffed and served it with a tomato and ricotta pesto. I am in heaven!

This is a super easy app to serve at a get together and party, or even just a fun snack for lunch or dinner. You can also choose to bake this in the oven for a healthier alternative.

Crunchy Fried Goat Cheese Balls

Crunchy Fried Goat Cheese Balls

Ingredients

  • 11 oz goat cheese log

  • 2 tablespoons Filippo Berio Tomato & Ricotta Pesto

  • 1 cup panko breadcrumbs

  • 2 eggs, beaten

  • vegetable or neutral oil for frying

  • salt and pepper to taste

  • 1 cup flour

Directions

Season your panko and flour mixture with salt and pepper.

Start by mixing your goat cheese with your tomato pesto. Next round out the goat cheese mixture into small balls. Next, roll the balls in your flour mixture, then dredge in your egg mixture and shake off excess. Finish off by mixing the balls in panko breadcrumbs.

On a baking sheet lined with parchment, place the goat cheese balls in the freezer for 20-30 minutes. About 15 minutes in, start hearing up your vegetable oil in a deep pan until it gets hot. Fry your balls until the panko is golden and crispy. Serve with Filippo Berio Tomato & Ricotta Pesto. #filippoberio

Keep up with me on instagram @lindseyeatsla!

Crunchy Fried Goat Cheese Balls
Crunchy Fried Goat Cheese Balls

Bacon Wrapped Asparagus

Bacon Wrapped Asparagus

5 ingredient bacon wrapped asparagus ~ all you have to do in bundle your asparagus with bacon. Sear and grill, put in the oven topped with shredded parmesan for cheesy and nutty goodness. Then just drizzle with balsamic and lemon zest. + done!

Made with Farmer John bacon, this recipe is a great easy and quick meal for a snack or dinner! (not to mention it is totally keto friendly). Farmer John makes it easy to eat a well-balanced diet and has so much versatility with their products.

Bacon Wrapped Asparagus
Bacon Wrapped Asparagus

Bacon Wrapped Asparagus

Ingredients

  • 2 bundles asparagus

  • 8-9 slices Farmer John Bacon

  • 1 tablespoon balsamic, drizzled

  • 2 tablespoons shredded parmesan

  • salt and pepper to taste

  • lemon zest to top (about 1/2 a lemon)

Directions

Preheat your oven to 400 degrees. Take your bacon slices and wrap around 4-5 asparagus with it. Heat a pan on medium high heat and grill your bacon on all sides until crispy.

Top your asparagus and bacon with shredded parmesan and place in the oven for about 5-10 minutes. Remove and season with salt and pepper and drizzle on balsamic and lemon zest.

For more product information and recipe inspiration, visit www.FarmerJohn.com and if you’re looking for something to do this weekend: head to LA Chinatown Firecracker Run/Walk & Kiddie run on February 17th! (delicious nomz by Farmer John will be their new breakfast sausage links) Register here: Firecracker10k.org

Farmer John products are available at local grocery stores including Smart &; Final, Stater Brothers, Albertsons, Ralphs, and Northgate.

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

Keep up with me on instagram @lindseyeatsla!

Bacon Wrapped Asparagus
Bacon Wrapped Asparagus

Crunchy Thai Party Wings

Crunchy Thai Party Wings

The dreamiest, crunchiest thai party wings eva! It’s all in the batter and the heat of the oil for this one - and it comes out SO crunchy. Pair with your favorite dip ( I love a good Nahm Prik Noom or Chili Dip).

This recipe brings me back to Thailand like crazy! (you can find these on almost every corner). And this was one of my favorite things to eat in Thailand with sticky rice.

Crunchy Thai Party Wings

Crunchy Thai Party Wings

Ingredients

  • 1 lb party wings

  • 1/2 cup tapioca flour

  • 1/2 cup white rice flour

  • 1/2 cup all purpose flour

  • 2 cup seltzer

  • salt and white pepper to taste

  • vegetable or canola oil to fry

Directions

Dry off your chicken and season with salt and pepper. (you can also make a brine for the night before for extra flavor and tenderness, but it’s not super necessary if you’re in a pinch!)

Make your tempura frying batter by mixing tapioca flour, white rice flour and all purpose flour. Mix well. Slowly add in your seltzer and mix well so there are no lumps. If you see the batter is too watery, add more flour.

Dredge your chicken in the batter and fry in HOT canola or vegetable oil until super crispy and fried and cooked on the inside (around 10-15 minutes for the party wings). Serve with your favorite dip and/or rice!

Keep up with me on instagram @lindseyeatsla!

Crunchy Thai Party Wings

Butternut Squash & Apple Soup

Butternut Squash & Apple Soup

Winter has finally arrived and I am celebrating with this butternut squash and apple soup topped with cinnamon caramelized apples. It’s vegan, gluten free and made with a base of coconut milk (hello, extra creaminess!). Even better, the soup contains less than 10 ingredients and can be prepped in no time!

Butternut Squash & Apple Soup

Butternut Squash & Apple Soup

Ingredients

  • 2 cups butternut squash, cubed

  • 3 Autumn Glory apples, cubed

  • 1 white onion

  • 3 garlic cloves

  • 1 tablespoon minced ginger

  • 4 cups vegetable broth

  • 1 can coconut milk

  • juice of 1 lime

  • Salt and pepper to taste

  • Sugar to taste (I used about 1 tablespoon)

For the Caramelized Apples

  • 1 Autumn Glory apple, cubed

  • 1 tablespoon cinnamon

  • 2 tablespoons brown sugar

  • 1 tablespoon oil (you can use butter instead if you prefer)

Directions

Heat a pot with a drizzle of olive oil. Add your onions, garlic, ginger, cubed butternut squash and cubed apples and let everything sauté for 10-12 minutes. The Autumn Glory apple’s are naturally sweet, caramel flavored with notes of cinnamon that are perfect for this recipe!

Next add your coconut milk and vegetable broth. Season with salt, pepper and sugar as needed. Let the components and liquid simmer for about 30-45 minutes until the squash and apples are fork tender.

In the meantime, start to make your caramelized apples. Place a drizzle of olive oil in a skillet and add your apples, cinnamon and brown sugar. Mix every 1-2 minutes until the apples are caramelized and the brown sugar and cinnamon is cooked through the apples. Set aside.

Place your soup mixture in a blender or use an immersion blender to blend the soup until all mixed through and creamy. Heat on medium-low and season as needed. Serve and top with your caramelized apples!

Keep up with me on Instagram at @lindseyeatsla!

Butternut Squash & Apple Soup
Butternut Squash & Apple Soup

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

Butternut Squash & Apple Soup

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

Calabrian Chili Tomato Lobster Pasta

Calabrian Chili Tomato Lobster Pasta

Swoonin’ over this calabrian chili tomato + lobster pasta! butter, calabrian chili oil, spices, zest + more mixed with bucatini pasta!

It’s my new go-to pasta that can be done in a one pan and whipped up in no time.

Calabrian Chili Tomato Lobster Pasta
Calabrian Chili Tomato Lobster Pasta

Calabrian Chili Tomato Lobster Pasta

  • 1⁄2 tablespoon garlic powder

  • 1/2 teaspoon red pepper flakes

  • 1⁄2 lemon, zested

  • 1/4th cup shallots

  • 2 tablespoons butter

  • juice of 1 lemon

  • 2 tablespoons calabrian chile oil

  • 1 cup Pomi Chopped Tomatoes

  • 1/2 cup roasted tomatoes (optional)

  • 1 lb cooked lobster

  • 8 oz bucatini

  • chopped parsley for garnish

  • drizzle of olive oil

  • salt and pepper to taste

Heat a pan with a drizzle of olive oil, add your spices: garlic powder, red pepper flakes, lemon zest and shallots. Salt and pepper to taste. Let simmer for 1-2 minutes.

While that’s simmering, cook your pasta according to the package instructions in a separate pot.

Next add butter, lemon juice and calabrian chili oil. Add your Pomi Chopped Tomatoes and roasted tomatoes (optional). Let your sauce simmer for 4-5 minutes to let the flavors combine.

Add in your cooked lobster meat next and stir well. Add your cooked pasta with a dash of pasta water. Let the flavors and sauce with the pasta come together. Top with chopped parsley and serve!

Keep up with me on Instagram at @lindseyeatsla!

Calabrian Chili Tomato Lobster Pasta
Calabrian Chili Tomato Lobster Pasta

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

7 Ingredient Chocolate Coconut Bliss Balls

7 Ingredient Chocolate Coconut Bliss Balls

7 ingredient chocolate coconut bliss balls! Blended up with medjool dates, cashews, cacao powder, coconut flakes, salt and chocolate almondmilk. Eat asap or batch ahead for the most perfect snack!

7 Ingredient Chocolate Coconut Bliss Balls

7 Ingredient Chocolate Coconut Bliss Balls

Ingredients

  • 3/4th cup cashews

  • 1⁄2 tablespoon cacao powder

  • 1⁄2 tablespoon coconut oil

  • 10-12 pitted medjool dates

  • 3/4th cup Califia Chocolate Almondmilk

  • 2 tablespoons coconut flakes

  • 1/2 tsp salt

Directions

To make your bliss balls, place your cashews in first in a food processor. Pulse until the nuts are
evenly crushed. Next add your cacao powder, coconut oil, dates, chocolate almondmilk and
coconut flakes and blend until a thick paste forms.

Mold the mixture into balls, save or eat immediately! You can roll and mix toppings like cacao
powder, coconut flakes or dipped in chocolate.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on Instagram at @lindseyeatsla!

7 Ingredient Chocolate Coconut Bliss Balls
7 Ingredient Chocolate Coconut Bliss Balls
7 Ingredient Chocolate Coconut Bliss Balls

Paprika & Mustard Spatchcock Chicken

Paprika & Mustard Spatchcock Chicken

Dreaming over this paprika and mustard spatchcock chicken. I love to prep this on a Sunday night and eat throughout the week. Pair with dinner with roasted vegetables and greens or rice. Save the bones for stock and shred in salads, sandwiches + more. Options are endless!

Paprika & Mustard Spatchcock Chicken

Paprika & Mustard Spatchcock Chicken

Ingredients

  • 1 whole chicken (butterflied)

  • juice of 2 whole lemons

  • 1/3rd cup paprika

  • 1/3rd cup mustard

  • 1/3rd cup oil

  • 1 tablespoon salt

  • 1 tablespoon pepper

  • 2 tablespoons garlic powder

Directions

Mix all your ingredients together for the marinade and cover over your bird evenly. You can even marinate and prep ahead of time overnight to let the flavors combine.

Set your grill or oven to 400 degrees (I used my Traegar grill). If cooking on your Traegar, place in for 40-50 minutes and in the oven about 50-60 minutes.

Remove, let rest for 10-15 minutes, carve, serve or save for later!

Keep up with me on Instagram at @lindseyeatsla!

Paprika & Mustard Spatchcock Chicken
Paprika & Mustard Spatchcock Chicken

10 Easy & Healthy Dishes to Make in 2019

10 Easy & Healthy Dishes to Make in 2019

Happy 2019! For me 2018 went by SO quickly! This year, we’re kicking it off with my top 10 easy & healthy dishes to make this year from the blog archives! Ranging from vegan, vegetarian, raw recipes like sashimi and plates like sticky chicken thighs with snap peas and rice!

10 Easy & Healthy Dishes to Make in 2019
10 Easy & Healthy Dishes to Make in 2019

All about this simple ingredient shoyu tataki! Get the full recipe here.

Sriracha & Brown Sugar Chicken Thighs

10 Easy & Healthy Dishes to Make in 2019

Less than 30 min simple weeknight dinner (that will NOT disappoint)! These sriracha and brown sugar crispy chicken thighs with blanched snow peas and white rice are heavenly! Find the full recipe here.

Loaded Vegan Caesar Salad

10 Easy & Healthy Dishes to Make in 2019

Plant-based loaded up caesar pasta salad! Including a vegan dressing that is to. die. for! Find the full recipe here.

Thai Pumpkin & Roasted Sweet Potato Soup

10 Easy & Healthy Dishes to Make in 2019

Dreamin’ of this thai pumpkin and roasted sweet potato soup - and it’s only 10 ingredients! Great for the cooler weather! Find the full recipe here.

5 Ingredient Habanero Prawns

10 Easy & Healthy Dishes to Make in 2019

FIVE ingredient game day habanero prawns! These are made with a simple marinade and so easy to whip up. Serve with lemon wedges and top with cilantro. Find the full recipe here.

Vegan Coconut Curry Noodles

10 Easy & Healthy Dishes to Make in 2019

THESE vegan coconut curry noodles are not to be missed out on! A base of coconut milk, almondmilk and homemade chili paste make this curry super special. Top with lime juice, chili flakes, red onions + noodles. Find the full recipe here.

Thai Lamb Larb Lettuce Wraps

10 Easy & Healthy Dishes to Make in 2019

I’m seriously obsessing over this spicy thai lamb larb (essentially a grilled meat salad with herbs and spices!) Aromatics and herbs like fresh mint, cilantro and basil make the perfect accompaniment with this dish. Find the full recipe here.

Whole 30 Spicy Dan Dan Zoodles with Ground Chicken

10 Easy & Healthy Dishes to Make in 2019

Spicy dan dan zoodles with ground chicken for tn's dinner! Homemade chili oil mixed in with fresh grated garlic, ginger, coconut aminos (gluten free sub for soy sauce), sesame oil, tahini + more. Topped with spicy ground chicken and zucchini noodles ~ my heart is full. <3 Find the full recipe here.

Bibimbap with Spicy Marinated Tofu

10 Easy & Healthy Dishes to Make in 2019

Forever dreaming of this bibimbap with spicy marinated tofu - filled to the brim with veggies and tofu, 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! find the recipe here.

Spicy Tomato Sauce Lamb Meatballs

10 Easy & Healthy Dishes to Make in 2019

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. Find the full recipe here.

Keep up with me on Instagram at @lindseyeatsla!

Ribeye Steak with Herb Honey Butter

Ribeye Steak with Herb Honey Butter

Ribeye steak with a herb honey butter! (optional add: horseradish cream) simple ingredients + super quick to make. The honey butter has a mix of herbs that works so well with this ribeye!

You can serve this with a side salad or any of your favorite sides as well (mashed potatoes would be so good with this also!)

Ribeye Steak with Herb Honey Butter

Ribeye Steak with Herb Honey Butter

Ingredients

  • 1 medium to large ribeye steak

  • 4-5 whole garlic cloves

  • 2-3 sprigs of rosemary

  • salt and pepper

  • 3-4 tablespoons of your herb honey butter (see below)

Herb Honey Butter

  • About 1 cup unsalted butter, softened

  • 2 tablespoons rosemary

  • 2 tablespoons parsley

  • 2 tablespoons cilantro

  • 2 tablespoons chives

  • 2 tablespoons Local Hive Honey

Horseradish Cream

  • 2 tablespoons prepared horseradish

  • 1 cup sour cream

  • juice of 1 lemon

  • 1 tsp garlic powder

  • *salt and pepper to taste throughout

Directions

Before you begin searing your steak, soften your butter by leaving it out or placing in the microwave for 10-20 seconds. Make your herb butter by mashing your butter and adding finely chopped rosemary, parsley, cilantro, chives and honey. Mix well and set aside.

Next, take a skillet and drizzle olive oil and let it get really hot. While it’s getting hot, make your cream by mixing horseradish, sour cream, lemon juice, garlic powder and salt and pepper.

Season your steak with salt and pepper and place it on the skillet. Set a timer for 5-6 minutes and let it sear on medium-high heat until charred brown on one side. 1-2 minutes before flipping, add 2 tablespoons of your herb butter and rosemary. Flip and repeat.

Let your steak rest for 10-15 minutes, thinly slice and serve with more butter and your cream.

Keep up with me on Instagram at @lindseyeatsla!

Ribeye Steak with Herb Honey Butter
Ribeye Steak with Herb Honey Butter

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

Ingredients

  • 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

Toppings

  • Crushed peanuts

Directions
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

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. 

DIRECTIONS:

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!

INGREDIENTS

20 Minute Pickled Carrots:

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

Steak Marinade:

Toppings

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

Thai Steak Lettuce Wraps
Thai Steak Lettuce Wraps

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. 

Lindseyeatsla_SanFran-2.jpg

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. 

Lindseyeatsla_SanFran.jpg

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:

The Annex Oxnard Food Tour

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I just found a new reason to travel to Oxnard: The Annex at The Collection Riverpark. The first thing comes to mind is that this is the perfect stopping place when you're headed to Santa Barbara, or just want to get away from LA for a day. The Annex is a newly opened food destination with tons of different food vendors ranging from all flavors and cuisines. Food is the center-point here, but there is also a jewelry shop and a soft goods shop with items like Balsamic Vinegar and Oils! Not to mention cute items for your household! Curious to see what's inside The Annex? We outlined our full Food Tour below. 

Oh PHO! Love Pho to start on The Annex food tour. We tried the regular beef pho and an amazing vermicelli beef bowl with peanuts, green onions and the works (this was SO good and filled with so much flavor!) It was a great start to a food-filled day. 

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Now head on over to Seoul Sausage and grab your favorite hot dog and tater tots. Don't forget to pair it with some Bottle & Pint beer, just right next door! There is tons of seating around The Annex so you can go ahead, order a few different things from different vendors and meet back to eat! 

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Next up! Let's first take a moment to note these stunning, bright, vivid and beautiful red plates and cups from Ragamuffin Coffee Roasters. They serve up some gluten free pastries and we even tried a vegan one :o I wanted to take it home for my sister (she is vegan) but I couldn't help but try myself. ;) Stop by here to grab your daily coffee (don't forget the latte art!) What pairs even better with a daily cortado?! A nice big rock and bracelet from the Sueño Jewelry Studio. You can choose from tons of different jewlery options at the store as well, so you can do some shopping while you eat! 

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The poke trend is still hot! But at Poke Ceviche, you can top yours off with something a bit special... Taki's! I remember when I was in high school, I would get these for lunch from our vending machine so it's super nostalgic for me. Yes, I didn't eat the most healthy lunch ;) They have other items on the menu in addition to poke, like these poke tacos! Nom! 

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You can't have a food hall without hand crafted sandwiches and burgers. Head to Scratch Sandwich Counter and get their take on sandwiches and burgers. Including their homemade ketchup, it has a subtle sweet flavor from the fresh tomatoes they use. (p.s you can also pick it up at Whole Foods!) 

The Annex is the best of ALL worlds! There is breakfast, dessert, tacos, sandwiches, poke, jewlery and just a sweet vibe all around. After eating your way through The Annex, head out to the other areas and shop around - outside of the Annex is a HUGE shopping center with all of my favorite shops, so you already know I walked around and shopped a bit... and also needed to walk off all this food I ate! Which vendor would you want to go try?! 

Easy Recipes to Start off 2018!

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It’s almost one month into the new year and I’m already a little bit on my lazy side. I’ve been trying to incorporate recipes that are full of flavor, easy to make and a short list of ingredients. This blog post covers all the types of those recipes; a healthy and fast salmon skillet, a little more of an unhealthy twist for fried mini shrimp po’ boys and pick-it-up fresh gnocchi. All ingredients were purchased at the new Whole Foods Market 365 in Santa Monica, CA! It felt like a party in there with all their fresh produce, packaged foods, my favorite brands (ehem harmless harvest + vital farms!) and don’t forget the mochi bar ;) Read more for the full three recipes!

Directions:

  1. Boil your water with salt, when boiled, add in your gnocchi. When it floats to the top, it’s ready.

  2. In a skillet, heat the plum sauce for a few minutes and add in your finished gnocchi and a little dash of pasta pasta. Top with basil and enjoy!

Sweet Potato Gnocchi with Tomato Plum Sauce

• one container of Sweet Potato Gnocchi from Whole Foods Market 365 • one container of Tomato Plum Sauce from Whole Foods Market 365

 

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Mini Shrimp Po' Boys

  • 4-5 mini baguette/rolls of your choice (I got mine from Whole Foods Market 365 
  •  1 cup flour
  • 1 cup panko
  • 1-2 eggs for your fried shrimp
  • 1/2 tsp Sriracha mayo per sandwich to spread on your bread 1 cabbage, thinly chopped
  • 3-4 tomatoes thinly sliced
  • cilantro for garnish
  • 1 lemon for garnish
  • For the Shrimp Marinade
  • 2 packages of shrimp from Whole Foods Market 365
  • 1 tsp garlic powder
  • 1 tsp cayenne
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp chile flakes
  • 1/2 tsp oil
  • salt and pepper to taste

Directions:

  1. Get your shrimp marinade ready and set aside for 20 minutes.
  2. Prep your other ingredients, slice your tomatoes, cabbage and baguette.

  3. Get your frying process prepared, gather a plate of panko, plate of flour and then 2 eggs beaten.

  4. Heat a pot of oil (we used vegetable oil). Dredge your marinated shrimp in the flour, then the egg mixture, then the panko. Put in the hot oil for about 3-4 minutes until crispy. While it’s frying, you can toast your buns with a little bit of butter.
  5. Once all your shrimp is ready, assemble your sandwich, place on your sriracha mayo, shredded cabbage, sliced tomatoes, the fried shrimp and you can top with fresh lemon and cilantro.
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One Pan Salmon with Potatoes and Tomatoes

Directions:

  1. First, make your pesto by adding all the ingredients in a blender or food processor. Set aside.

  2. Heat a pan with oil and add in your mini potatoes and desired spices and grill until crispy and cooked

    all the way through.

  3. Take your potatoes out and place in a bowl.

  4. Add your salmon filets on the same pan and grill with garlic powder, chile flakes, oil, salt and pepper.

    Add in the tomatoes and let them char and build up flavor and your potatoes back in. When everything is done and cooked, top with fresh basil and your homemade pesto.

  • 4 filet farmed Atlantic Salmon (2 packages)
  • 1 Cup mini tomatoes (cut in 1/2s)
  • 1 Pack of Rainbow Mini potatoes (cut in 1/2s) 1/2 tsp garlic powder
  • 1/2 tsp chile flakes
  • 1 tsp oil
  • salt and pepper to taste
  • fresh basil to garnish

Pesto

  • 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
  • 1/4 cup oil
  • 1/4th cup pecorino romano salt and pepper to taste

How delicious!? Now.. time to slay 2018!

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My Favorite Props & Ceramics for Food Styling

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My love for anything ceramic, styling, cute and small runs wild. I am obsessed with researching and sifting through all the best props, bowls, little forks, backdrops that I can find on a daily basis. Here we have all my favorite props and ceramics that I love and use for food photography recipes and styling. 

Current Faves!

Staub

One of my current staples is anything STAUB! Their products are long lasting, sturdy and down-right gorgeous. These items are worth the splurge and I promise, anything you'd cook in them will turn out absolutely beautiful (and delicious!)

Ceramics and Pottery

Colleen Hennessey Clayworks

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

Hansleman Pottery

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

Julia E. Dean

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

Earth and Element

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

Farmhouse Pottery

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

Daiso Japan 

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

Photography Backdrops

The Little Ladle Co. on Etsy.  

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

Eclectic Lab Designs

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

Other

Misen Knives

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

Williams Sonoma 

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

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

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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