5 Ingredient Almond Rosemary Crackers with Fig Tapenade

5 ingredient rosemary almond crackers

This past week I have spent a generous amount of my free time in the kitchen and I ain’t mad about it. I flew up to San Francisco last Friday with my boyfriend to visit my dear friends K&C who recently moved and we enjoyed a lovely dinner at home together on Sunday night. The evening began with a trip to a really cute local market called Oceana in Pacifica where we gathered ingredients and snapchatted away about some superfood ice cream we discovered (username: CaraCarin). Immediately after getting home we got to work, Christina on the crackers and me on a pear chutney. It was just like old times and I couldn’t help but feel nostaligic as we laughed and sipped on red wine together in the kitchen again.

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Holiday Kale Salad with Fennel, Sweet Potato, Apple and Pomegranate

Winter Kale Salad 058 #vegan #glutenfree #kale

Over the last 9 years I have been living apart from my immediate family spending 8 of them in Los Angeles and 1 in Melboune, Australia. There have been many years where I haven’t made it home for the holidays for various reasons including school, work, boyfriends or because sometimes going home for the holiday’s is difficult. Like many, my parents are divorced and figuring out which parent to spend what holidays with isn’t always easy. On the upside, so many people I know and love in LA also don’t go home for the holidays so there is always a friends-giving or gathering of the like so I’ve never felt like I missed out. However this Thanksgiving I am traveling with my dad back to Chicago to see the extended family- cousins, aunts, uncles, and grandparents. My traditional Italian family is not very vegan or vegetarian friendly so I have been thinking a lot about what I want to contribute to the meal and this kale salad recipe is a serious contender. 
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Easy Vegan Pumpkin Chili

Easy Vegan Pumpkin Chili #vegan #glutenfree 5

So much of embracing a new season is shifting the foods that you eat. Eating seasonally to me is eating in alignment with the planet, seeking enrichment from what the earth has to offer at that given time and we all know that foods in season require less pesticides and taste better so its a win-win. And well pumpkin pumpkin pumpkin!

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Chana Masala for Two!

Dog park and Chana Masala 072

You might think it is odd to make a warming dish like this when it is so hot, but its the tail end of tomato season and I wanted to take full advantage of the hierlooms I picked up at the farmers market last week. And making an Indian dish for an Indian summer made me feel like I was in some sort of alignment with my surroundings. Like this was supposed to be made right now- not to mention I had all the ingredients on hand eliminating the need to go to Trader Joes which can be a zoo. Although it is still quite warm in LA it might actually be cooling down significantly where you are, so for those of you who are in legit sweater weather, this recipe is for you.

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Sesame Stick Salad with Avocado, Sauteed Leeks and Mushroom

Sesame Tofu Stick Salad 028

I am a salad girl, or more accurately, a girl who likes to eat meals out of a bowl. I find it so comforting and easy to layer ingredients on top of each other, curl up on the couch and slowly enjoy my food bite by bite. Although, that is not always how it goes, cause life is full speed and I find myself eating standing up over the counter while checking emails, returning calls, or driving (ugh so unsafe I know). Making a conserted effort to not eat like this is always a goal of mine, one I am more likely to accomplish on the weekends.

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Market Vegetables with Spicy Pesto, Almond Crumble and Poached Eggs {Gluten Free, Paleo, Vegetarian}

Market Vegetables with Pesto and Poached Eggs 020Who decided that eggs were only for breakfast? This agreement that we have as a society that certian foods are only meant to be eaten at certian times has always perplexed me. Does any one else find it odd that at certain restaurants they stopped serving breakfast at 11am? Seriously, its not like the ingredients aren’t still in the cold storage. And why is it that when we have pancakes for dinner we sort of feel a little naughty?

I say to hell with it! You should be able to eat whatever, whenever.

So I made this for the bf and I for dinner.

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