english thumbprint cookies

April 26, 2013 § 3 Comments


my mom used to bake these a lot when i was a kid so they hold sentimental value. but sentimental or not, they are just so satisfyingly delicious with their crumbly nutty texture and shot of sweetness from the jam. go make these this weekend! x

ingredients: {makes 30 cookies}
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup firmly packed light brown sugar
• 1 teaspoon vanilla
• 1 egg, separated
• 1 cup pecan pieces, toasted + finely chopped
• 2 to 3 tablespoons strawberry jam

1. preheat oven to 350 degrees F. place flour and salt in medium bowl; stir. beat butter and brown sugar in large bowl w. electric mixer at medium speed until light and fluffy. beat in vanilla and egg yolk. gradually beat in flour mixture. beat egg white w. fork until frothy. place pecans in shallow bowl.

2. shape dough into 1-inch balls. roll balls in egg white; roll in pecans to coat. place balls on ungreased cookie sheets. press deep indentation in center of each ball with thumb.

3. bake 8 minutes or until set. remove cookies from oven; fill each indentation w. about 1/4 teaspoon jam. return filled cookies to oven; bake 8 to 10 minutes or until lightly browned. immediately remove cookies to wire racks; cool completely. enjoy with a hot cup of black coffee!

blueberry pineapple basil smoothie

April 8, 2013 § 5 Comments


i could live on these healthy little shakes as they are delicious and so simple to make! the key ingredient that makes these smoothies so healthy is the mandatory spinach, you get your daily dose of greens and you can’t even taste them. basil is the star ingredient in this one which you can taste, it provides a nice peppery punch complimenting the sweetness from the frozen fruit. i strongly suggest that you try this one!

ingredients: {serves one}
• a handful of organic baby spinach, washed and dried
• a handful of organic sweet basil, washed and dried
• 3 T or so of 0% greek yogurt {fage is my favorite}
• 1/4 cup frozen blueberries
• 1/4 cup frozen pineapple
• 1 cup or so of coconut or almond milk
• 1 scoop of vanilla protein powder {sun warrior is a great one}
• a drizzle of agave nectar
• 1 shake of cinnamon

to do:
toss all of the ingredients into a blender or vitamix and blend until slightly smooth but still a bit chunky. serve immediately and enjoy!

white chocolate chip cookie bars

April 2, 2013 § 4 Comments


these baked goods are for when you’re feeling a bit on the lazier side and don’t fancy scooping and dropping pieces of dough onto cookie sheets. oh, and i didn’t have semi-sweet chocolate chips so white chocolate chips were used. improvisation it’s all about, improvisation.

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cups white chocolate chips
• 1 cup chopped salted peanuts {optional}

1. preheat oven to 375 degrees.
2. grease a 9×13 inch baking sheet
3. combine flour, baking soda and salt in a small bowl.
beat butter, both sugars and vanilla in a large mixing bowl.
4. add eggs one at a time, beating well.
5. gradually beat flour mixture into the butter mixture.
6. fold in the chocolate chips and nuts.
7. spread into the prepared baking pan.
8. bake for 30-35 minutes or until golden brown.

sunny side up eggs on toast

March 27, 2013 § 7 Comments


there is nothing more beautiful than the oozing of bright yellow yolks dripping from the sides of sourdough toast invading it neighboring counterparts of crispy hash browns and sweet sausage links. everything it comes in contact with becomes that much more delicious – the golden touch of gastronomy. this simple breakfast is one that i make quite often and not often enough. x

• 1 piece of sourdough bread
• 1 large organic egg
• parsley or chives
• kosher salt and cracked pepper
• sriracha or cholula hot sauce

to do:
heat a small skillet on medium and carefully crack the egg as not to break the precious yolk. cook the egg until the whites firm up and become opaque with the edges slightly browned. slide your egg onto sourdough toast, sprinkle with salt and pepper, parsley or chives and sriracha if desired. important: sop up any remaining golden deliciousness with your toast and enjoy!

colorful salads

March 22, 2013 § 6 Comments


i have a healthy, deep-seated obsession with big, colorful salads, yes, i am lucky, i love salads. i eat a few of these giant bowls a week, switching up the ingredients as i go to keep it interesting. i present you with two rainbow-hued pots of ruffage from this week.

{salad one} ingredients:
• romaine lettuce washed dried and chopped
• cherry tomatoes halved
• a small carrot sliced
• a few small pickles sliced
• a celery stalk chopped
• a bit of cheddar cheese cut into slivers
• a bit of parmesan cheese chunks
• a few manzanilla olives chopped
• italian flat-leaf parsley chopped
• 2 multi seed flatbread crackers {crunch factor}
• tiny handful of dried cranberries
• dried dill a few shakes
• a bit of canned tuna flaked

{salad two} ingredients:
• romaine lettuce washed dried and chopped
• cherry tomatoes halved
• a few small pickles sliced
• a celery stalk chopped
• a bit of cheddar cheese cut into slivers
• a few manzanilla olives chopped
• italian flat-leaf parsley chopped
• dried dill a few shakes
• a bit of sliced red onion
• one pepperoncini drained and chopped
• a few capers tossed in

• extra-virin olive oil
• seasoned rice wine vinegar {i like balsamic as well}
• soy sauce
• agave nectar or honey
• salt + cracked black pepper a pinch

to do:
toss all the ingredients together in a large bowl. whisk the dressing ingredients and toss to coat. enjoy!

broiled fish leftovers: what to do

March 20, 2013 § 5 Comments


until recently i had always struggled with what to do with last night’s grilled salmon or broiled saba fillets. it’s almost always impossible to make just the right amount of fish for any given meal. my solution is this very simple and delicious concoction that can be served as a japanese-inspired breakfast or a light lunch. give it a shot!

• leftover fillets of whatever fish you have on hand {i used saba fillet}
• brown rice
• nori sheets
• low-sodium soy sauce
• sriracha or some other kind of hot sauce
• takuan {japanese yellow pickle} chopped
• umeboshi plum
• lemon juice, a squeeze

to do:
the fish will be served cold in this recipe. cut the fillets of fish into bite-sized pieces and lay them on top of a small bowl of hot brown rice. tear the nori sheets on top of the fish and rice. add a bit of chopped takuan along with the ume plum. drizzle with lemon juice and lightly flavor with soy sauce and sriracha. toss together and serve immediately. enjoy!

banana bread with a brown sugar crust

March 13, 2013 § 6 Comments


this banana bread is so fluffy and moist with just a few hints of coconut and almond flavorings. you can omit the nuts if you want but for me they are essential to any dessert that i favor. the secret to this banana bread is the brown sugar crust which adds the perfect amount of sweetness and texture. i made this loaf from scratch, you can check out my last banana bread recipe here which was made from a box and was still delicious nonetheless.

ingredients: {makes one loaf}
• 4 very ripe brown bananas
• 1/3 cup melted unsalted butter
• 1 cup granulated sugar
• 1 egg beaten
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 teaspoon almond extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• pinch of salt
• 1 1/2 cups of all-purpose flour
• 1/2 cup chopped walnuts
• 2 tablespoons of brown sugar

to do:
no need for a mixer for this recipe! preheat the oven to 350 degrees. with a wooden spoon, mix the butter into the mashed bananas in a large mixing bowl. mix in the egg, sugar, nuts and extracts. sprinkle the baking soda, baking powder and salt over the mixture and mix in. add the flour last in batches, mix but do not over mix. pour the mixture into a buttered 4×8 inch loaf pan. evenly sprinkle the brown sugar atop. bake for 50 minutes to 1 hour. allow to cool. remove from pan and enjoy!

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