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

Tom Kha (Thai Coconut Soup)

Tom Kha (Thai Coconut Soup)

One of my favorite soups is Tom Kha! It’s creamy, coconut-y and so versatile. (you can add shrimp, tofu, or chicken!) up to you. You can easily make it vegan or vegetarian. Not only that, it can be made in no time with barely any prep - it’s seriously the best.

Tom Kha (Thai Coconut Soup)

Ingredients

  • 2 cups coconut milk

  • 2 cups vegetable or chicken broth

  • 1 thumb chunk of galangal

  • 3 stalks of lemongrass

  • 1 big white onion (or 2 small white onions)

  • 6 kaffir lime leaves

  • 1-2 cups of oyster mushrooms 

  • 5-6 thai chili

  • ½ teaspoon salt (to taste)

  • 1 tsp fish sauce (optional) 

  • 4 tablespoons of lime juice

  • small bunch of cilantro

Directions

Start by sautéing and sweating out your onion and mushrooms. Add your coconut milk, vegetable broth, galangal, lemongrass, kaffir lime leaves, thai chiles, salt and fish sauce. Let simmer. Top with lime juice at the end, chili oil and cilantro. You can add shrimp or chicken as well, and also I sometimes like to add tomatoes!

Keep up with me on instagram @lindseyeatsla!

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

Chicken Katsu with Homemade Tonkatsu Sauce

Chicken Katsu with Homemade Tonkatsu Sauce

My new obsession: chicken katsu with cabbage and dreamy homemade tonkatsu sauce. Katsu is traditionally made with pork, but the chicken version is still so good!

I’ll never forget my first traditional pork tonkatsu experience in Hawaii this past year - it was life-changing and I knew I had to recreate it at home immediately.

Chicken Katsu with Homemade Tonkatsu Sauce

Chicken Katsu with Homemade Tonkatsu Sauce

Ingredients

  • 2 lb chicken breast - beaten down evenly

  • 2 cups potato starch

  • 4 eggs, beaten

  • 2 cup panko breadcrumbs

  • 3 cups vegetable oil, for frying

  • Season with salt and pepper throughout

For the Cabbage Slaw

  • 1 cup green cabbage

  • 2 sprigs sliced green onions

  • 1/3rd cup mayo

  • 1 tablespoons dijon mustard

  • salt and pepper to taste

Tonkatsu Sauce

  • 1/3 cup ketchup

  • 2 tablespoons worcestershire sauce

  • 1 tsp sesame seeds, grinded

  • 1 tablespoon soy sauce

  • 1 tablespoon sugar

  • 1 teaspoon dijon mustard

  • 1/4 teaspoon garlic powder

  • salt and pepper to taste

Directions

Start by beating your chicken and season with salt and pepper. You can also brine your chicken overnight with aromatics if you prefer.

Before you start breading your chicken, make your cabbage slaw and prepare your tonkatsu sauce by mixing ketchup, worcestershire sauce, sesame seeds, soy sauce, sugar, dijon mustard, garlic powder and salt and pepper. Set aside.

Next, get your frying station ready by making a plate of potato starch, a plate of panko breadcrumbs and a bowl of beaten eggs.

In a deep pot or skillet, heat up vegetable or canola oil. Once it’s hot, start to dredge your chicken in potato flour, then the eggs, then the panko, fry until evenly cooked and crispy (about 15-20 minutes). Remove and let rest for 5 minutes, slice and serve with your tonkatsu sauce and cabbage slaw.

Keep up with me on Instagram at @lindseyeatsla!

Chicken Katsu with Homemade Tonkatsu Sauce
Chicken Katsu with Homemade Tonkatsu Sauce
Chicken Katsu with Homemade Tonkatsu Sauce

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

Loaded Vegetable Chili

Loaded Vegetable Chili

Winter nights calling for this super easy, one pot, loaded up vegetable chili! Filled with all my favorites like sweet potatoes, tomatoes, zucchini, black beans, bell peppers and poblano peppers. Peep the full recipe below!

Loaded Vegetable Chili
Loaded Vegetable Chili

Loaded Vegetable Chili

Ingredients

  • 1 can black beans

  • 1 cup red bell peppers

  • 1 cup sweet potatoes

  • 1⁄2 cup poblano peppers (seeded)

  • 1⁄2 cup tomatoes

  • 1⁄2 cup zucchini

  • 1/2 white onion

  • 1⁄2 cup Califia Cashew Nutmilk

  • 2 cups vegetable broth

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tablespoon paprika

  • 1⁄2 tsp chili flakes

  • 1/4th tsp cinnamon (adjust to your preference)

  • 1⁄2 tsp cumin

  • 1⁄2 tsp cayenne

Topping ideas

Tortilla chips, radish, pickled red onions, cilantro, jalapeño, avocado, vegan sour cream

Directions

To begin, dice all your vegetables. Next, drizzle olive oil in a big pot and add in your bell
peppers, poblano peppers, black beans, sweet potatoes, tomatoes and zucchini. Stir well and
mix with your spices: salt, pepper, garlic powder, paprika, chili flakes, cinnamon, cumin and
cayenne. Let all those flavors come together and stir every 1-2 minutes for about 10 minutes.


Next, add in your nut milk and vegetable broth. Adjust with salt and pepper as needed. Let
your chili simmer and absorb most of the liquid for about 30-40 minutes. Adjust to your
preference more or less liquid depending on your desired consistency.

Top with your desired toppings; we used tortilla chips, radish, pickled red onions, cilantro,
jalapeño, avocado, and vegan sour cream. Serve and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Loaded Vegetable Chili

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!

Mexican Potstickers with Chili Oil

Mexican Potstickers with Chili Oil

Potsticker heaven! with a homemade spicy chili oil makes for the best combo. A mix filled with bell peppers, onions, garlic, mushrooms and Mexican crumbles all wrapped tightly in potsticker wrappers, crisped and then steamed (I personally LOVE crispy bottoms).

Mexican Potstickers with Chili Oil
Mexican Potstickers with Chili Oil

Mexican Potstickers with Chili Oil

  • 1 1/2 cups Lightlife Mexican Crumbles

  • 1⁄2 cup red bell pepper

  • 1⁄2 cup onions

  • 1 tsp garlic

  • 1 cup mushrooms

  • around 15-20 potsticker/eggroll wrappers

  • Salt and pepper to taste

For the Chili Oil

  • 1/4th cup chili flakes

  • 1 tablespoon garlic powder

  • 1 tablespoon of salt

  • 1/2 cup vegetable oil

Directions

Start to make your potsticker stuffing by finely chopping your bell peppers, onions, garlic and mushrooms. Heat a skillet with a drizzle of olive oil and grill your vegetables with salt and pepper. Let sauté for about 10 minutes.

Next, add in your Meatless Mexican crumbles and let it cook all the way through with the vegetables.

While that’s cooking, heat a skillet up with 1/2 cup of vegetable oil for your chili oil. In a bowl, place your chili flakes, garlic powder and salt. Stir well. Once your oil is hot, pour over and let sit to allow the flavors to combine.

After your chili oil and meat mixture is done, get your potsticker wrappers and form your potstickers by placing your Mexican crumble mixture in the center and folding over, using water to keep the edges shut. Fry, steam and serve with your chili oil!

Keep up with me on Instagram at @lindseyeatsla!

Mexican Potstickers with Chili Oil

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

Shoyu Ahi Tuna Tataki

Ahi Tuna Tataki

Hello, easy PS appetizer - ahi tuna tataki. Make it a meal with some greens and rice + you’re golden! It’s a simple 30 second sear on the ahi, rolled in sesame seeds and thinly thinly sliced. Topped with green onions and served with a shoyu + sesame dipping sauce.

Ahi Tuna Tataki
Ahi Tuna Tataki

Ahi Tuna Tataki

Ingredients

  • 1 lb sushi grade ahi tuna

  • 1/2 cup toasted white sesame seeds

  • 1/2 cup black sesame seeds

  • 1 tablespoon sesame oil

  • 1 tablespoon shoyu

  • 1/2 teaspoon chili flakes

  • 1/2 tablespoon rice wine vinegar

  • salt and pepper to taste

  • green onions to garnish

Directions

Heat a skillet with a drizzle of sesame oil. Take your ahi and dry it well. Roll it in your sesame seeds so they are all on sides. Place in the skillet for about 25-30 seconds on each side. Remove immediately.

Let it rest and in the meantime, make your sauce by mixing soy sauce, shoyu, chili flakes, rice wine vinegar and salt and pepper.

Thinly thinly slice your ahi, drizzle on some sauce and serve with extra dipping sauce as well. Top with green onions + serve.

Ahi Tuna Tataki

Keep up with me on Instagram at @lindseyeatsla!

Cauliflower Kung Pao Noodles

Cauliflower Kung Pao Noodles

Cauliflower kung pao noodz for dinn! spicy and filled with veggies like bell pepper and snow peas. I love the versatility of these noodles because you can use any vegetables you want, any noodles you want (zoodles would work really well with this too!).

Cauliflower Kung Pao Noodles

Cauliflower Kung Pao Noodles

Ingredients

  • 1 head of cauliflower

  • 1/2 tsp Chinese 5 spice

  • 1⁄2 tablespoon garlic chili paste

  • 1 cup Califia Farms Unsweetened Creamer

  • 1 cup cooked noodles of your choice

  • 1⁄4 cup soy sauce

  • 1 tablespoon black soy sauce

  • 1⁄3 cup cornstarch

  • 1⁄2 tsp chili flakes

  • 5-6 whole dried chiles

  • 1⁄2 cup red bell pepper

  • 1⁄2 cup green onions

  • 1⁄2 cup snow peas

  • 1 tablespoon minced ginger

  • 1 tablespoon minced garlic

  • top with chopped peanuts

Directions

To begin, start by marinating your cauliflower with cornstarch, creamer, chili flakes and Chinese five spice. Set aside.

Next, take your minced onions and minced garlic and sweat out with a drizzle of olive oil - about 3-4 minutes. Add your cauliflower in and let it sauté for another 10 minutes.

Add in your soy sauce, black soy sauce, garlic chili paste and whole dried chiles and let everything mix together. Once everything is incorporated, add in your veggies; snow peas, bell pepper and green onions.

The last step is to add in your cooked noodles, mix well and serve!

Keep up with me on Instagram at @lindseyeatsla!

Cauliflower Kung Pao Noodles
Cauliflower Kung Pao Noodles

Umami Miso Mushroom Ramen

Umami Miso Mushroom Ramen

This miso mushroom ramen on my mind rn! A thick and rich vegan broth made with miso paste, soy sauce, sesame oil, shiitake mushrooms + more. This is my favorite and cozy meal to make that is easy + quick to whip up! See below for the full recp!

Umami Miso Mushroom Ramen
Umami Miso Mushroom Ramen

Umami Miso Mushroom Ramen

  • 1 1/2 cup Lightlife Original Crumbles

  • 3 tablespoons white miso paste

  • 1 cup sliced shiitake mushrooms

  • 2 1⁄2 tablespoons soy sauce

  • 2 cups vegetable broth

  • 1⁄2 tablespoon sesame seeds

  • 1 tsp chili oil

  • 2 teaspoons sesame oil

  • 1⁄2 tsp sugar

  • 4-5 cloves of garlic

  • 2 tablespoons ginger

  • 1 tsp vegetable oil

  • salt and pepper to taste

Toppings

Ramen Noodles, Spinach, Green Onions

Directions

Before you begin, cook and crisp your meatless crumbles with a tablespoon of soy sauce for about 5-10 minutes. Set aside.

Thinly slice your garlic, ginger and mushrooms. In a deep pot, place your garlic, ginger and mushrooms with a drizzle of vegetable oil. Sweat and brown for 15-20 minutes on medium low heat.

Next, add in your miso paste, soy sauce, sesame oil and sesame seeds. Stir well for 5-10 minutes until a thick-like paste forms.

Add in your broth and sugar and let come to a simmer for about 30- 40 minutes. In the meantime, begin to make your ramen noodles according to the package instructions and set aside.

Take your broth off the heat and drizzle in your chili oil. Top with your meatless Lightlife Crumbles, cooked ramen noodles, spinach and green onions.

Keep up with me on Instagram at @lindseyeatsla!

Umami Miso Mushroom Ramen

Tofu Banh Mi with Yogurt Turmeric Dressing

Tofu Banh Mi with Yogurt Turmeric Dressing

In the moood for this sando! plant-based, vegan + yumz tofu banh mi with a creamy yogurt turmeric dressing (filled with probiotics from Califia Farms!) - no blender needed either. Few ingredients & whips up in no time.

Tofu Banh Mi with Yogurt Turmeric Dressing
Tofu Banh Mi with Yogurt Turmeric Dressing

Tofu Banh Mi with Yogurt Turmeric Dressing

Ingredients

  • 1 baguette

  • 1 box tofu (soy sauce to coat)

For the Pickled Veggies

  • 1/2 cup julienned carrots

  • 1/2 cup julienned daikon

  • 1/2 cup julienned cucumbers

  • 1/2 bundle cilantro

  • 1 cup vinegar

  • 1 cup water

  • 1 tablespoon peppercorns

  • 1 tablespoon salt

For the Dressing

  • 1/4th cup Califia Probiotic Yogurt

  • 1/4th cup vegan mayo

  • 1 teaspoon turmeric

  • 1⁄2 tablespoon garlic

  • 1 teaspoon apple cider vinegar

  • salt and pepper to taste

Directions

To marinate your tofu, slice it into longer slices and mix with soy sauce, set aside for 1-2 hours.

In the meantime, make your dressing by mixing your yogurt, vegan mayo, turmeric, garlic, apple cider vinegar, salt and pepper. Mix well and set aside.

Next, make your pickled veggies by thinly slicing carrots, daikon and cucumbers. Mix in a tall jar with vinegar, cilantro, vinegar, water, peppercorns and salt.

Begin to grill our tofu and cook through about 5 minutes on each side. Start to assemble by slicing your baguette in half, placing on your dressing, the cooked tofu and pickled veggies! Top with more dressing, close the sandwich and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Tofu Banh Mi with Yogurt Turmeric Dressing
Tofu Banh Mi with Yogurt Turmeric Dressing

Prosciutto Croque Madame

Prosciutto Croque Madame

THIS prosciutto croque madame is totes on my mind for this weeks breakfast (or dinner!) + super simple. A roux made with butter, flour, milk, gruyere and parmesan cheese melted on top of The Rustik Oven bread - rich and crunchy in texture makes this the perfect bread for the recipe - filled with prosciutto and topped with a fried egg! YUM.

Find the full recipe in below + follow The Rustik Oven for more recipes! {ad}

Prosciutto Croque Madame
Prosciutto Croque Madame

Prosciutto Croque Madame

Ingredients

  • The Rustik Oven TM Artisan White bread (about 6-8 slices)

  • 1⁄2 cup gruyere

  • 1⁄2 cup parmesan

  • 2 tablespoon flour

  • 1 tablespoon butter

  • 1⁄2 cup milk

  • 5-6 slices prosciutto for each croque

  • 3 eggs

  • 1⁄2 lemon zest

  • Salt and pepper to taste

  • Micro greens and chives to garnish

Directions

To begin, start making a roux with butter and flour. Once incorporated, add more butter, milk
and shredded cheeses on low heat, stir well, adding in different sections at a time until it’s all
incorporated. Season with salt and pepper as well as lemon zest.


In the meantime, make 3 fried eggs. Next, toast your bread and set aside. Once all your
components are ready, it’s time to assemble!

Take your toasted bread and lather on your cheese sauce, then pile with prosciutto and top
with another piece of toasted bread. Next, top with more cheese sauce and your fried egg. Top
with shredded parmesan and place in the broiler for 5-10 minutes until bubbly and the cheese
has melted. Top with micro greens and chives, serve!

Keep up with me on Instagram at @lindseyeatsla!

Prosciutto Croque Madame
Prosciutto Croque Madame
Prosciutto Croque Madame

Roasted Vegetables & Sesame Sunflower Butter Dressing 

Roasted Vegetables & Sesame Sunflower Butter Dressing

I am all about this side dish of roasted vegetables & sesame sunflower butter dressing! creamy with a lil bit of spice from the sriracha! Serve with your favorite veggies - this is with Brussels sprouts and sweet potatoes, YUM!

Roasted Vegetables & Sesame Sunflower Butter Dressing
Roasted Vegetables & Sesame Sunflower Butter Dressing 

Roasted Vegetables & Sesame Sunflower Butter Dressing 

Ingredients 

  • 2 large sweet potatoes, cubed

  • 2 cups sliced brussel sprouts, halved

  • 1 tablespoon sesame oil

  • 1 tablespoon soy sauce

  • 1/4th cup creamy SunButter

  • ½ tsp sesame seeds

  • 1 tablespoon Sriracha

  • 1 tablespoon water 

  • salt and pepper to taste 

Directions 

Preheat your oven to 400 degrees. On a sheet tray with parchment, place your cubed sweet potatoes and sliced Brussel sprouts. Drizzle with olive oil and salt and pepper to taste. Roast for about 30-45 minutes. 

In the meantime, make your dressing by mixing SunButter, sesame oil, soy sauce, sesame seeds, Sriracha and water to liquify it out. Mix well, adjust seasonings and set aside.

Once your vegetables are ready, drizzle on your dressing, top with sesame seeds and serve! 

Keep up with me on Instagram at @lindseyeatsla!

Roasted Vegetables & Sesame Sunflower Butter Dressing 
Roasted Vegetables & Sesame Sunflower Butter Dressing 

Loaded Pasta Caesar Salad (Vegan!)

Loaded Pasta Caesar Salad (Vegan!)

Plant-based loaded up caesar pasta salad! Including a vegan dressing that is to. die. for!

For the dressing mix dijon mustard, nutritional yeast, caper juice, lemon juice, vegan mayo, coconut aminos (or soy sauce) olive oil and almondmilk. Mix with fussili pasta, romaine + homemade croutons. Dig in and you may not want to share either  (def finished this whole bowl)!

Loaded Pasta Caesar Salad (Vegan!)
Loaded Pasta Caesar Salad (Vegan!)

Loaded Pasta Caesar Salad (Vegan!)

For the Vegan Caesar Dressing

  • 2 tablespoons dijon mustard

  • 2 tsp nutritional yeast

  • 1 tsp salt

  • 1 tsp garlic powder

  • 3/4th tsp caper juice

  • Juice of 1 lemon

  • 2 tsp Coconut aminos or tamari

  • 4 tablespoons vegan mayo

  • 1/8th Califia Farms Original Unsweetened Almondmilk

  • 1/6th cup olive oil

For the Salad

  • 1⁄2 cup chickpea or gluten free fusilli pasta

  • 2-3 cups of romaine/butter lettuce

  • 1/2 cup sliced tomatoes

  • 1 avocado, sliced

  • garnish with more nutritional yeast, fresh dill and cracked black pepper

  • Croutons of your choice

Directions

Start to make your dressing by mixing all your ingredients above; mustard, yeast, salt, garlic, caper juice, lemon juice, coconut aminos, mayo, almond milk and olive oil. Set aside while you prep your salad ingredients.

Wash your lettuce, slice your avocado and tomatoes and cook your pasta accordingly to the package instructions, rinse and cool.

Assemble your salad with all of the ingredients, mix in your cold pasta, croutons and dressing. Serve immediately and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Loaded Pasta Caesar Salad (Vegan!)
Loaded Pasta Caesar Salad (Vegan!)