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Sunday it rained.  And I couldn’t have been any happier.  It was the perfect excuse to sleep in, make no plans, and do absolutely nothing (and be ok with it).  My biggest plan for the day was to run some errands and make this soup.  This was my first time making curry, and I’ll definitely be making it again.  Maybe next time I’ll put it atop a bed of rice to add some texture and also extend the life of this soup 😉

See the Anything-You-Have-Coconut Curry Soup from Pinch-Of-Yum for the recipe.

For the “Anything-You-Have” toppings I used shaved carrots and zucchini, red cabbage and bean sprouts.

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Last week I had the opportunity to review Sun Basket. Sun Basket is a meal kit delivery service, shipping fresh organic ingredients from west coast farmers directly to you.  With accompanying quick and healthy recipes developed every week, this makes weeknight dinners easy. I received 3 meals for 2 people. For the week, I selected:

  • Grilled shrimp and blood orange-jicama salad with salsa verde
  • Burmese pork and vegetable stew with lemongrass
  • Turkey-apple sausage, beet-apple salad, walnut vinaigrette

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I loved this because it gave me the opportunity to entertain. The first night I invited London over for the grilled shrimp and blood orange-jicama salad with salsa verde. It was a light and refreshing meal packed with protein.

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The next night I had Kevin over for the Burmese pork and vegetable stew with lemongrass. This soup was very warming, super fragrant with a robust flavor.

Unfortunately, due to my schedule, I wasn’t able to make the turkey-apple sausage, beet-apple salad with walnut vinaigrette meal.

I loved how Sun Basket introduced me to new flavors and new meal ideas. These were super easy to put together with all of the ingredients exactly portioned out so nothing went to waste. Definitely makes living a healthy and active life more streamline and easy!

For only $11.49 per meal (per person), I think this is a great deal. It will definitely get you in the kitchen and save you time (grocery shopping, prepping, portioning). And with paleo, gluten-free and vegetarian options, there’s something for everyone, regardless of your dietary preferences or restrictions.  Sun Basket is currently available to be shipped to California, Arizona, Oregon, Washington, Colorado, Utah, Idaho and Nevada.

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Before we left on our Jtree trip, I made a menu that tried to roll over ingredients from dinner to breakfast to condense our load and pantry.  No room for excess/full bottles of condiments and booze!

We made this for the ULTIMATE pre-hike, hearty, loungy Sunday camping brunch.  Basically…we killed the camp food game!  Honestly, if I had a restaurant I would serve this to you.  So give it a shot, camping or at home, and let me know what you think!

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Savory Breakfast Oats
Serves 2
INGREDIENTS:
1/2 cup rolled oats
1 1/2 cup water
2 Italian sausages (pre-cooked)
1 container sliced baby bella mushrooms
1 avocado
1/4 cup feta cheese
2 eggs

DIRECTIONS:

  1. Boil water and add oats.  Cook until water is absorbed.
  2. Separately, simmer the mushrooms until cooked.
  3. Heat the sausages until internally warm.  Cut into slices.
  4. Cube avocado and crumble feta.
  5. When you’re almost ready to serve, cook eggs.  We tried to make these a little runny, but they kind of steamed all the way through.
  6. Evenly divide between two plates and layer oatmeal, mushrooms, sausages, avocado, cheese and egg.

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It’s been a couple year’s since I’ve made pie (and this pie specifically), but it literally does not get any better than this.  Homemade crust with a layer of warm gooey chocolate topped with a coconut pecan caramelizing mixture.  I made this for Thanksgiving, but it’s also a good one for Christmas!  I can’t take the credit for this one (thx Rachael Ray), but if you make it, let me know what you think!

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German Chocolate Pecan Pie
From Rachael Ray

INGREDIENTS:
1 1/4 cups flour
1 teaspoon salt
1 stick chilled unsalted butter cut into small pieces, plus 5 tablespoons unsalted butter (separated)
1/4 cup ice water
2 large eggs
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 1/2 cups (about 10 ounces) pecan halves, coarsely chopped
3/4 cup sweetened flake coconut
3/4 cup semisweet chocolate chips
DIRECTIONS:

  1. In a food processor, pulse the flour with 1/2 teaspoon salt. Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse just until the dough comes together. Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
  2. On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan. Cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes. Preheat the oven to 400 degrees .
  3. Line the shell with foil and pie weights or dried beans; bake for 15 minutes. Remove the foil and beans, reduce the heat to 375 degrees and bake for another 12 minutes.
  4. Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
  5. Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes. Let the pie cool completely before slicing.

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Planning ahead, London and I knew we wanted to make a slightly elevated camp breakfast (especially following our camp pizza).  After searching for inspiration, egg-in-a-hole kind of just popped into our heads.  Just a few ingredients made an easy spin on the classic egg and toast breakfast.  This breakfast ended up being very substantial, keeping us full until well after our hike!  But I’m not gunna lie, we did kind of kill an entire package of bacon between the two of us… 😛

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Egg-In-A-Hole
INGREDIENTS:
1 slice of bread
1 egg
1/2 Tbsp. olive oil

DIRECTIONS:

  1. Cut a hole from the center of the slice of bread.
  2. Turn on camp stove and heat pan over medium-low heat with olive oil.
  3. Place the piece of bread in the pan.  Crack the egg directly into the center of the hole, and cook until the egg sets on the bottom, around 1 minute.
  4. Flip it over and cook until the yolk feels soft.
  5. Remove from heat and serve with bacon and ketchup :)

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Who brings micro-greens camping? In our attempts to make our Malibu camping trip as gourmet as possible, London and I sought out to make our favorite Pandora’s Pizza (the Jupiter from Pandora’s Pizza in Leucadia) camp style. After doing some research and using this REI blog for inspiration, with some trial and error (and a lot of fire play), we ended up with the most delicious and well deserved pizza!

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Camp Pizza
INGREDIENTS:
Pre-made pizza dough
1/2 fresh mozzarella ball
12 cherry tomatoes, halved
4 fresh basil leaves
1 pinch microgreens
1/2 avocado
Olive oil
What you’ll also need:
Cast iron skillet
Lid
Wood burning fire

DIRECTIONS:

  1. Start fire.
  2. Prep ingredients (slice mozzarella into rounds, halve cherry tomatoes, chop basil, cube avocado).
  3. Preheat pan and drizzle with olive oil.
  4. Layout pizza crust in pan and top with cheese, cherry tomatoes and basil.
  5. Cook for 10 minutes, then cover with lid and cook for another 5 minutes.
  6. Remove from heat and top with microgreens and avocado, then serve.

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On Saturday, after our 12.5 mile run, Elisa and I linked back up for an afternoon of baking. She — a pumpkin pie for her friends giving, and me — a recipe utilizing her overabundance of persimmons. We found this recipe for Ginger Persimmon bread. Although her persimmons were Fuyu and not Hachiya, and not the type recommended for baking, this recipe still turned out great. We decided to make these as muffins for portability and sharing reasons.

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Persimmon Spice Muffins
Adapted from Joy The Baker
INGREDIENTS:
1 1/2 cups all-purpose flour
3/4 tsp. salt
2 large Fuyu persimmons
1 tsp. baking soda
1 cup light brown sugar
1/2 cup vegetable oil
2 eggs
2 1/2 tsp. pumpkin pie spice
1/3 cup water

DIRECTIONS:

  1. Place a rack in the upper third of the oven and preheat to 375 degrees F.
  2. Line a muffin tin and set aside.
  3. Peel persimmons and puree in a food processor. Reserve 1/2 cup of this persimmon puree.
  4. In a large bowl whisk together flour and salt.
  5. In a small bowl, whisk together persimmon puree and baking soda. This will thicken the
  6. In a medium bowl whisk together sugar, oil, eggs, spices, and water.
  7. Once well incorporated, whisk in the persimmon mixture.
  8. Pour the wet ingredients, all at once, into the dry ingredients. Fold to incorporate.
  9. Once no flour remains, evenly distribute into the muffin tins and place in the oven.
    Bake muffins for 20-25 minutes, until a skewer inserted in the muffins comes out clean. Allow to cool in the tin for 15 minutes.
  10. Serve with butter or almond butter :-)

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Brunch is a big thing, and I’m a huge fan!  While going out for brunch can be fun, making your own brunch can be gratifying too…

I’ve run into a couple conversations recently with friends about my last brunch Instagram, and how they thought my boyfriend and I went out to eat. However, I am proud to say…I made this brunch myself! After googling “luxurious ass breakfast” and scrolling through Instagram for inspiration, I just decided to take a play on our traditional eggs, bacon and toast for a decadent dish that was definitely filling enough to withstand the 2-meal span brunch represents.

Luxurious A** Breakfast
Makes 2 servings
INGREDIENTS:
4 slices of bacon
3 tsp. olive oil, separated
Frozen hashbrowns
Garlic, minced or finely chopped
4 eggs
2 ciabatta rolls
1 hass avocado
1 heirloom tomato, sliced
2 cups arugula
Salt and pepper, to taste

DIRECTIONS:

  1. In a cast iron skillet (or other) cook bacon over medium heat.  In the meantime, heat 1 tsp. olive oil over medium heat and add the garlic.  Cook until golden brown.  Add frozen hash browns and cook according to the directions.
  2. Poach eggs. See instructions here.
  3. Slice and toast ciabatta rolls.
  4. Slice avocado and smash 1/4 on each half of the ciabatta (4 halves total)
  5. Slice heirloom tomato into 4 slices.
  6. Toss arugula in 2 tsp. olive oil.
  7. To plate: Top each avocado ciabatta roll with one heirloom tomato slice, and one poached egg.  Divide the bacon, hash browns and arugula evenly and add to plate.

TIP– Add minced or finely chopped garlic to your frozen hash browns to make them taste restaurant quality.

Brunch is one of our favorite meals and with this combo of ingredients, no matter how you prepare it, you can never go wrong!  P.S. feel free to add your own mimosas or iced coffees to accompany this dish 😉

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Last week Elisa and I got together for a bake night. While it’s been forever since I’ve baked something (I think it’d be a #tbt to the chocolate streusel banana bread), we both share the same interest in baking (and dream of bakery life) so it was fun to get together in the kitchen.

Here’s the recipe for the easy-t0-make, yet incredibly delicious macaroons we made!

Chocolate-Dipped Coconut Macaroons
From Real Simple
INGREDIENTS:
1 14-ounce package sweetened shredded coconut (about 5 cups)
4 large egg whites
2/3 cups sugar
1/3 cup all-purpose flour, spooned and leveled
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature

DIRECTIONS:

  1. Heat oven to 325° F.
  2. In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
  3. Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
  4. Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
  5. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.

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So far the deck is getting some good use on these Taco Tuesdays!

Last week my mom came over and brought with her some goodies from the Mexican Market I used to visit all the time (but live too far from now). Similar to the Ahi Tacos London and I made a couple weeks ago, we threw together these super simple ceviche tacos. I’d have to say, the pre-made ceviche filling makes this the easiest dinner ever.

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Ceviche Tacos
INGREDIENTS:
1 spinach tortilla
Handful of shredded green cabbage
Spoonful/helping of ceviche
Toppings: avocado, salsa fresca, etc.

DIRECTIONS:

  1. Warm up tortilla and top with cabbage, ceviche and any desired toppings.

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