The BEST Homemade Hummus

The BEST Homemade Hummus

Life changing homemade hummus. The key: taking off the garbanzo bean shells for the creamiest hummus ever. Can’t wait to mix and match with diff flavors.

The BEST Homemade Hummus

The BEST Homemade Hummus

  • 1 can chickpeas (rinsed, dried and shell peeled)

  • 1/3rd cup tahini

  • 3 garlic cloves

  • 2 tablespoons olive oil

  • about 1-2 tablespoons water (adjust if needed)

  • juice of 1 lemon

  • salt and pepper to taste

Blend everything up in a food processor/blender + top with paprika and olive oil! 

Keep up with me on instagram @lindseyeatsla!

Mushroom Walnut Collard Wraps

Mushroom Walnut Collard Wraps

Walnut mushroom collard wraps on tonight's agenda! (and takes less than 30 minutes to make). Prep your favorite veg, make your mushroom mixture and wrap it up with a spicy tahini dressing. 

The mushroom and walnut mixture is such an amazing meat alternative and is SO filling, too.

Mushroom Walnut Collard Wraps

Mushroom Walnut Collard Wraps

Ingredients

  • 1 cup walnuts

  • 1 cup mushrooms

  • 1 tsp garlic

  • 1 tsp paprika

  • 1 tsp chili powder

  • 1 tablespoon hot sauce

  • 3 tablespoon Califia Unsweetened Almondmilk

  • 1/4th cup nutritional yeast

In the Collard Wraps: cucumbers, carrots, bell peppers, avocado, cilantro, spicy tahini dressing

Spicy Tahini Dressing

Directions

Blend or finely chop your walnuts and mushrooms. Place in a medium-hot skillet for 1-2 minutes. Add your garlic powder, paprika, chili powder, hot sauce, almond milk and nutritional yeast. Mix well and let the mushrooms and walnut sauté for 15-20 minutes. Set aside.

In the meantime, in a bowl mix tahini, hot sauce, lemon juice, almond milk and salt for your dressing.

Prep you wrap ingredients, stem your collard wraps and blanch in boiling water for 30 seconds. Slice your cucumbers, avocado and bell pepper. Assemble! Add all your components for the wraps and wrap like a burrito. Slice in half and serve with the tahini dressing.

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

Keep up with me on instagram @lindseyeatsla!

Mushroom Walnut Collard Wraps
Mushroom Walnut Collard Wraps

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!

Sriracha & Brown Sugar Sticky Chicken Thighs

Sriracha & Brown Sugar Sticky Chicken Thighs

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!

The marinade consists of brown sugar, soy sauce, sesame oil and sriracha!

Sriracha & Brown Sugar Sticky Chicken Thighs
Sriracha & Brown Sugar Sticky Chicken Thighs
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Sriracha & Brown Sugar Sticky Chicken Thighs
Ingredients
  • 1 cup snap peas
  • 1 cup rice
  • 1 tsp brown sugar
  • 1 lb chicken thighs
  • 1 tablespoon sesame oil
  • 2 tablespoons sriracha
  • 1 tsp olive oil
  • salt and pepper to taste
Instructions
In a bowl, place your brown sugar, sesame oil, sriracha, salt and pepper and mix with your chicken thighs with olive oil. Set aside to marinate. (1hr-overnight). Next, heat a skillet with a drizzle of olive oil and char your chcike and cook through, about 10-15 minutes on each side. While it’s charring, make your rice and blanch your snow peas. Plate and serve!

Keep up with me on Instagram at @lindseyeatsla!

Sriracha & Brown Sugar Sticky Chicken Thighs

Thai Pumpkin and Roasted Sweet Potato Soup

Thai Pumpkin and Roasted Sweet Potato Soup

Dreamin’ of this thai pumpkin and roasted sweet potato soup - and it’s only 10 ingredients! Great for the cooler weather coming up and also the perf appetizer for your next holiday party.

Thai Pumpkin and Roasted Sweet Potato Soup
Thai Pumpkin and Roasted Sweet Potato Soup

Thai Pumpkin and Roasted Sweet Potato Soup

Ingredients

  • 4-5 sliced sweet potatoes

  • 1 can of pureed pumpkin

  • 4 cups chicken broth

  • 1 can of coconut milk

  • 1 white onion

  • 1 tablespoon sliced ginger

  • 1⁄2 tablespoon fish sauce

  • 2-3 limes

  • Bundle of Thai Basil (regular basil works too)

  • Salt and pepper to taste

Directions

To make your soup, start by preheating your oven to 375 degrees and cube your sweet
potatoes. In a pan with parchment, place your cubed sweet potatoes with 1-2 T lemon garlic,
salt and pepper and roast for 30-45 minutes.

Next, slice your white onion and ginger. In a pot with oil, sweat your onion
and ginger. Once your sweet potatoes are roasted, add those in next. After they have sautéed,
add your can of coconut milk and stir for 1-2 minutes on medium low heat.

After that, add your canned pumpkin, chicken broth and fish sauce. Let simmer for 15-20
minutes. Take your soup and blend in either a blender or an immersion blender. Once it’s
blended and super creamy, turn the heat on low and add your lime juice of about 2-3 limes.

Season with salt and pepper as needed. Top with basil and enjoy!TIP: Make sure you put the lime juice as the last step with the heat low so the juice tastes fresh and not bitter from the cooking process.

Keep up with me on Instagram at @lindseyeatsla!

Thai Pumpkin and Roasted Sweet Potato Soup

Heart of Palm and Watermelon “Ceviche”

Heart of Palm & Watermelon "Ceviche"

Try out this plant-based watermelon + heart of palm "ceviche". Loads of goodies including tomatoes, jalapeños, red onions, heart of palm, watermelon, cucumber and cilantro, marinated with Califia Farms meyer lemonade. MAJOR nomz.

Heart of Palm and Watermelon "Ceviche"

Heart of Palm and Watermelon “Ceviche”

Ingredients

  • 1⁄2 cup tomato diced

  • 1/4th cup jalapeno diced

  • 1/3rd cup red onion diced

  • 1 cup chopped heart of palm

  • 1 cup watermelon diced

  • 1/3rd cup cucumber

  • 1/4th cup chopped cilantro

  • 1/2 cup Califia Farms Meyer Lemonade

  • 1/4th tsp garlic powder

  • 1/4th pepper

  • 1⁄2 tsp chile flakes

  • 1/2 tablespoon salt

  • 1⁄2 avocado (sliced on top)

Directions

Start by prepping your ingredients. Finely chop and cube your tomatoes, jalapeño (seeded), red onion, heart of palm, watermelon, avocado, cucumber and cilantro.

Place all chopped vegetables and watermelon in a big bowl and mix with garlic powder, pepper, chili flakes, salt and lemonade. Serve with your favorite tortilla chips, on tostadas or just eat as in!

Keep up with me on Instagram at @lindseyeatsla!

Heart of Palm and Watermelon "Ceviche"

Thai Lamb Larb Lettuce Wraps

Thai Lamb Larb Lettuce Wraps

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.

Pair with your fave beer, some white rice and gather around for the perfect party platter. Full recipe for the larb below! {ad}

Thai Lamb Larb Lettuce Wraps
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Thai Lamb Larb Lettuce Wraps

  • 1 lb American Lamb Ground Lamb

  • 1 Bundle Mint

  • 1 Bundle Basil

  • 1 Bundle Cilantro

  • 2-3 Tablespoons Lime (around 2-3 limes)

  • 1 Tablespoon Rice Powder

  • 1 1/2 teaspoon Sugar

  • 4 tablespoons Fish Sauce

  • 1 tablespoon Chile Powder

  • 5 chopped Thai Chiles

  • 1⁄2 cup roughly chopped Green Onions

  • 1 cup thinly sliced Shallots

  • 1 cup jasmine rice (for rice powder)

Serve with

  • 1 head of butter lettuce/cabbage and 1-2 sliced persian cucumbers

Instructions

Heat a wok or skillet under medium high heat. Place your ground lamb and grill. Mash up the ground lamb into small pieces so there is no chunks. You want this to be cooked all the way through and get a little crispy.

Take your 1 cup of rice and toast it 5-10 minutes on a dry skillet until browned and toasty and let cool for a couple of minutes. Place your rice in a blender and start to ground and grind the rice for about another 15-20 minutes until a powdery consistency is formed.

Add your rice powder with the ground lamb and a little bit of chili flakes. Next, add your sugar, fish sauce, lime juice and stir well to combine.

Thinly slice your shallots and add them in next with about 1⁄2 cup chopped green onions.
Take your larb off the heat and place in a bundle of cilantro, basil and mint. Mix well and serve. Make wraps with your lamb larb, butter lettuce and cucumbers!

Keep up with me on Instagram at @lindseyeatsla!

Thai Lamb Larb Lettuce Wraps
Thai Lamb Larb Lettuce Wraps

Spicy Dan Dan Zoodles with Ground Chicken

Spicy Dan Dan Zoodles with Ground Chicken

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

Spicy Dan Dan Zoodles with Ground Chicken
Spicy Dan Dan Zoodles with Ground Chicken

Spicy Dan Dan Zoodles with Ground Chicken


Chili Oil

  • 1⁄2 cup vegetable oil
  • 4-5 tablespoons Szechuan peppercorns or Thai chili flakes

Dan Dan Sauce

  • 1/4th cup Snake Oil Hot Sauce
  • 5 tsp Tessemae’s Lemon Garlic
  • 1 tablespoon chopped scallions
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1/3rd cup chili oil (see above)
  • 1⁄4 cup coconut aminos
  • 1 tablespoon tahini
  • 1 teaspoon Sesame oil
  • 2 tablespoon water
  • Salt and pepper to taste

Other Ingredients

  • 3 cups vegetable noodles of your choice (zucchini, sweet potato, carrot, butternut squash, etc.)
  • 1 lb ground chicken
  • 1 bunch of spinach
  • chopped cashews and green onions for garnish

Directions

First, begin to make your chili oil. Heat your 1/2 cup of vegetable oil in a skillet until hot! Add in your peppercorns or flakes, and let the chili oil mix together.

After your chili oil is ready, mix 1/3rd cup chili oil in a bowl with Snack Oil Hot Sauce, lemon garlic, chopped scallions, grated ginger, grated garlic, coconut aminos, tahini, sesame oil, water and salt and pepper. You now have your dan dan sauce.

In the same skillet as your chili oil, wilt down your spinach with salt and pepper and a drizzle of Tessemae’s Lemon Garlic, set your spinach aside, and in the same skillet start to cook your ground chicken with salt and pepper and 2-3 tablespoons of the dan dan sauce. Mash and ground finely and let crisp up and cook through.

Time to assemble your dan dan noodles! Place your vegetables noodles in a bowl ( you can either sauté for 1-2 mins with lemon garlic, or eat crunchy raw), and drizzle on your dan dan sauce, ground chicken and spinach. Garnish with cashews and green onions, enjoy!

Keep up with me on Instagram at @lindseyeatsla

Spicy Dan Dan Zoodles with Ground Chicken
Spicy Dan Dan Zoodles with Ground Chicken

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 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

Jackfruit

  • 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

Directions

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

Directions

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

Butternut Squash “Mac N’ Cheese” Stuffed Shells

Butternut Squash Stuffed Shells

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

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Directions:

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

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

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

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

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

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

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

Ingredients:

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

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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Sonoma Veggie Burgers with Pickled Onion-Cabbage Slaw

Sonoma Veggie Burgers with Pickled Onion-Cabbage Slaw

It's officially #VeggieBurgerDay and what better way to celebrate than with some hearty and flavorful Sonoma veggie burgers from Amy's Kitchen. Mix and match your own flavors and toppings or use the below recipe of this Arugula, Pickled Onion-Cabbage Slaw with Blue Cheese Spread + Spicy Sesame Aioli. If you're feeling adventurous, add on some chips for some crunch and read on for the full recipe! 

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Conquer Tacos With Wild Garden

Conquer Tacos With Wild Garden

Sometimes all you need are tacos for dinner! Feeling like Springtime with these tacos 2 ways I cooked up with Wild Garden Foods. Marinated with both the Persian + Turkish marinades with their Garlic Hummus, this was the ultimate taco dinner. Not to mention fast cooking pilafs to go as the perfect side to accompany your meal. What's for dinner? Fried Chicken Tacos and Persian Garlic Tacos. Read on for the full recipe I created of each taco as well as more recipes from Wild Garden on their Website and Instagram. 

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She Is French Granola

She Is French Granola

I've been on a decorating toast obsession lately. There are so many different types and varieties you can make with all fruits and vegetables and so many different ways to style the perfect toast! These sweet toasts are so simple and easy to make, not to mention super pretty topped with Turmeric Cashew She Is French granola.

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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]

Doma Kitchen

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A sweet spot located in Manhattan Beach, Doma Kitchen is bringing amazing flavors filled with local and fresh ingredients.

I had a remarkable experience enjoying the beautiful decor and delicious Doma Kitchen staple dishes. The owner, Angie, is friendly and really passionate about food and her culture. The menu contains all different types of cuisine but has a strong emphasis on European & Central Asian dishes, some from her background in Ukraine. When food tastes good, even more than good, one can notice it's due to the amount of passion and love put into the meal and this shine through here at Doma Kitchen.

We tasted traditional dishes with a healthy and unique twist. Starting with Borscht, then Housemade Chicken Dumplings in Broth, Braised Rice "Plov" with veggies & herbs, Uzbeck style, and ended with tea and Pumpkin cake, marshmallow whipped cream & caramelized apples (gluten free!). Continue reading for photos and a full run down of the dishes.

We started off with some black and hibiscus iced tea served in cute mason jars. While waiting for Angie to arrive, I took a look at the menu. Serving happy hour from 3-6 on Monday-Friday with $1 off beer and wine as well as many discounted appetizers and sides. The menu is diverse and contains many Californian dishes like wraps, tartines, sandwiches and french fries and then some other dishes that are very cultural, these are the dishes we tried.

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First off was the Borscht. This is a Ukrainian style soup with beets, cabbage and local natural grass fed lamb, fresh dill, bavarian rye bread and a side of sour cream. Everything we tried was phenomenal, but this was by far my favorite dish. Doma Kitchen took on this Borscht and transformed it into a healthier dish. Normally, it is much heavier but this was light and with the grass fed lamb, it brought a strong and tender flavor. The flavor of the soup was sweet and savory, bringing pieces of cabbage and tender, tasty lamb. This dish is extremely light, yet filling, and the flavors just sing in unison. What you do is put some sour cream in the soup with some bread. They ship their Rye Bread from Germany, it is extremely fresh and delicious. When you have this soup with the sour cream, it brings it to another level. I cannot wait to come back here and get this soup again.

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Next was the dumpling soup. These are Siberian style housemade dumplings, local cage-free chicken, chicken broth, fresh dill and of course - a side of sour cream. The dumpling dough was made in-house and this shows through with the bite. It is velvety, soft, and extremely fresh. The dill gives the chicken inside and the broth a hearty flavor. I am a fan of chicken dumplings and these were some of the best I've had. The flavors of all the chicken with the chicken broth was fantastic. All the local and cage free, grass fed meat and poultry is a strong way to be healthy and to feel lighter when having a meal.

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After the soup, we tried Braised Rice "Plov" with veggies & herbs. It had veggies like Garbonzo Beans and a sauce as well as tomatoes and onions. There were also raisins in the rice dish and I am normally not a huge fan of raisins in rice, but this worked perfectly together. The turmeric and spice blend in the rice worked perfect and all the flavors acted with one another, making this a pretty awesome rice dish.

A seasonal dessert was up next, Pumpkin cake, marshmallow whipped cream & caramelized apples (gluten free!). The fact that this dessert dish is gluten free really brings a smile to my face. Although I am not gluten, some people are allergic or that is their choice to not eat gluten and at restaurants especially, there are not a lot of gluten dessert options, and if they do have it, it's not very tasty. However, this was a great taste of marshmallow whipped cream with the cinnamon caramelized apples presented on a tree tray in a mason jar.

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Overall, this was an amazing spot. I enjoyed everything and every bite. The freshness was strong and the flavors all worked together. I left feeling full, and a good full. Not a full after a hamburger and french fries, this was the full we need to be. From a filling yet light and locally, free ranged and fresh lunch. Be sure to check out Doma Kitchen, maybe I'll see you there next time! Planning my next visit already.

Marinated Tofu & Vegetable Spring Rolls

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Spring Rolls sometimes have a bad "wrap". However, this Tofu Spring Roll recipe is flavorful and delicious! The tofu has a special marinade and is then grilled on the fire featuring Salsaology's Ancho Chile & Tamarind Sauce from my Hatchery Box! This is a fast and easy recipe as well that is light and full of color and flavor!

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Continue reading for the recipe...

Tofu:

  • 1 Block Tofu cut long, soak first with a paper towel
  • 3 T Ancho Chile & Tamarind Sauce
  • 1 T Soy Sauce
  • 1 Tsp Rice Vinegar
  • 2 Tsp Sesame Seeds
  • 1 T Olive Oil
  • Salt, Pepper, Garlic < Sprinkle desired, but not a lot of salt
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Vegetables:

  • 2 Persian Cucumbers (cut thin)
  • 1 Handful of Shredded Carrots
  • 1 Red Onion (thinly sliced)
  • 1/2 Lemon Juice

Dipping Sauce: 

  • 1 1/2 Soy Sauce
  • 1 1/2 Ponzu
  • 1 1/2 Rice Vinegar
  • 1 T Siracha
  • 1/2 Tsp Sugar
  • 1 T Water
  • Salt, pepper, Garlic

Mix all the tofu components together and marinade for 20 minutes - 2 hrs.

Meanwhile, cut your cucumbers and onions and set aside, sprinkle on some salt, pepper and garlic as well as 1/2 lemon for extra flavor.

Grill tofu on the fire until it is crunchy on the outside and add all components together for the sauce.

Assembly your tofu and veggies and seal shut with rice paper/spring roll wrappers!

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