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I’ve been in the mood for soup all week for a fe

I’ve been in the mood for soup all week for a few reasons. One, being that I find it wonderful to make a batch of warm soup for dinner and then enjoy it throughout the week for lunch. I feel myself smiling when I open the fridge around noon each day for the rest of the week to find glass jars of soup waiting for me to dive into.

Second, the art of making soup feels so soothing to me. Am I alone here? I mean, all I do is chop, slice and combine a few veggies then add liquid, sea salt and a bit of spice and let the stovetop do all the work for me. It feels simple and luxurious in a strange way but maybe the simple luxury of making soup is my new “healthy” normal.

Today, the end result was this light, clean, uplifting number that I’ll be making again. Enjoy and happy spring.

Spring Leek Soup

Saute 1 large diced red onion with 1 Tbsp olive oil and ½ tsp sea salt in a large heavy pot until the onions are translucent and very tender, about 7 minutes over medium heat, stirring often. Add ½ tsp ginger and ½ tsp cumin and saute for another 2 minutes.

Stir in 4 cups water, ¾ cup full-fat coconut milk (stirred well), 3 thinly sliced large leeks, 1 cup frozen peas and ¼ tsp more sea salt. Bring to a boil then reduce to a simmer for 20 minutes, covered, or until the leeks are very tender.

Remove from the heat and scatter 1 thinly sliced jalapeno and a few fresh mint leaves into the soup, stirring well. Portion soup into serving bowls and serve warm. Serves 4-6.

Store leftover soup in sealed glass containers in the refrigerator for up to 4 days. I froze one glass container so I’ll keep you posted on how long it lasts in the freezer. Reheat soup before serving.

#leeks #springsoup #peas #leeksoup #easysouprecipe #springrecipes

I was in the mood for roasted bell peppers last we

I was in the mood for roasted bell peppers last week. I have this deep love for the yellow, orange and red ones. When roasted just right, they seem to slide into my mouth and melt like butter. There’s something about roasting vegetables, especially bell peppers, squash and carrots, that makes me so darn happy. When I think about why, it’s because they yield such tender sweetness. Something that makes me feel so safe + cozy. I don’t think I’m alone here!

Tonight’s recipe is quite simple + provides all those safe + cozy feels. Here, I’m roasting bell peppers and dolloping pesto on top - this isn’t just any ordinary pesto.

You know I like to break the rules + have some fun to create more flavor, so I’ve combined the delicate flavor of a shallot (these aren’t as intense as onions) with the soft sweetness of pine nuts and the earthiness of parsley, all enhanced by a strong squeeze of fresh lemon juice. This recipe came out so well, I’m excited for you to give it a try. Enjoy.

Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper; set aside.

Half and seed 4 large bell peppers (I suggest using red, orange or yellow peppers for this recipe), rub them with 1 Tbsp olive oil and ¼ tsp sea salt. Place the peppers face down on the prepared baking sheet and roast for 35 minutes or until very tender.

Meanwhile, make the pesto by combining 1 cup flat leaf parsley, 1 peeled and diced shallot, ⅓ cup pine nuts, 2 Tbsp olive oil, juice of ½ large lemon and ¼ tsp sea salt. Pulse until the pesto reaches your desired consistency.

Remove the peppers from the oven, use a fork to flip them over (cut side up) onto a serving platter. Spoon the pesto into the peppers, sprinkle with sea salt and pepper and serve warm.

Store leftovers in a sealed glass container in the refrigerator for up to 4 days.

#roastedpeppers #pestorecipe #bellpeppers #dinnerrecipe #easyrecipe #pinenuts

Tonight I roasted these cute little carrots from t

Tonight I roasted these cute little carrots from the farmers market and served them with a thick and creamy pine nut sauce.

I’ll share the recipe soon but for now it’s worth noting why I love the simplicity of roasting veggies - all you need is a drizzle of olive oil and a sprinkling of sea salt. I don’t often use black pepper because I find it tends to get bitter.

By keeping the veggies simple, I can then add a luscious sauce on top to round out the flavors and make it more of a meal. This is pretty much how I like to eat every day. ✨ So easy. So simple. So good.

I’ve had two large eggplants sitting in my fridg

I’ve had two large eggplants sitting in my fridge the past few days + I’ve been avoiding them because I prioritized using up leftovers, but today they were staring at me when I opened the fridge so I figured I should try to use at least one for dinner.

I haven’t made eggplant fries in years (according to my website, it was 2018) so I thought it would be a fun finger food to serve tonight. The only problem was I didn’t have any tomato sauce, which I love to serve all warmed up with any type of fries. I did, however, have one large juicy yellow tomato leftover from Tuesday’s gorgeous roasted veggie recipe (see the Reel before this) so I decided to make tomato sauce with this one tomato and it turned out beautifully.

The crispy crumb-like coating on the fries is a delicate dance of sweet + savory between the sweet almond flour, earthy cumin and smoked paprika - it’s by far my favorite fry coating yet. I think you’ll really enjoy these.

Here’s how to make my new favorite eggplant fries:

Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper; set aside.

Remove the skin of 1 large eggplant using a sharp knife, discard the skin and cut the flesh into fry-like shapes, about ½ inch thick. (Note: I do not suggest making these fries thin because they’ll end up dry and brittle). Place the fries in a colander and sprinkle with sea salt. Let sit for 20 minutes, then pat dry with paper towels to absorb any excess moisture.

In a medium shallow bowl, combine 1 cup almond flour, 1 tsp cumin, ½ tsp smoked paprika and ½ tsp sea salt. Mix well to combine and use the back of a large spoon to break up any clumps in the flour.

Using your hands, pick up 2 fries, spritz them with olive oil then quickly submerge them in the almond flour mixture and toss to coat. (Note: eggplant absorbs oil incredibly fast so I suggest spraying the fries with oil instead of drizzling them with oil). Transfer the fries to the prepared baking sheet, ensuring the fries are spread out. Repeat until the baking sheet is full. (Note: You may need two batches if your eggplant is very large). Roast for 40 minutes or until the fries are golden brown.

(Continued in comments)

I’ve been in the mood for something warm + cozy

I’ve been in the mood for something warm + cozy all day as I’ve been hibernating indoors watching the snowflakes fall outside my windows.

This was my first time roasting radicchio + let me tell you, it’s fantastic. I was a little nervous about how all of this would turn out because when I’m roasting tomatoes, their juices like to seep out + ooze onto everyone else taking up space on my baking sheet but this turned out much better than I thought. The juices from the tomatoes softened the thick chunks of radicchio yielding delicate layers of radicchio leaves that melted in my mouth.

At the last minute, I decided to serve these veggies with a simple tahini sauce mostly because I had one cup of ground sesame seeds left in my fridge from a few weeks ago + needed to use them up but also because I think we all know I need some sort of creamy sauce with everything I eat. I love my condiments!

Here’s how I prepared this recipe tonight for dinner (served with roasted chicken).

Preheat the oven to 450 degrees F. Prepare a large rimmed baking sheet with parchment paper; set aside.

Quarter 3 medium heirloom tomatoes, quarter 1 head radicchio and half 2 large peeled shallots. Place the vegetables cut side down on the prepared baking sheet.

In a small bowl, combine 2 Tbsp. olive oil with 1 tsp. balsamic vinegar, ½ tsp. sea salt and a pinch of cayenne pepper. Whisk and drizzle over the vegetables. Use your hands to rub in the balsamic mixture until each vegetable is glossy and well coated. Roast in the oven for 40-45 minutes (depending on how large your vegetables are).

Meanwhile, in a mini food processor, pulse 1 cup sesame seeds until finely ground. Add 3 Tbsp. water and ¼ tsp. sea salt. Puree until smooth.

Remove the vegetables from the oven. Spoon the tahini sauce onto a plate and arrange the roasted vegetables on top. Sprinkle with aleppo pepper (or freshly ground black pepper), 1 Tbsp pumpkin seeds and fresh thyme. Serve warm.

Store leftover vegetables and tahini in separate glass containers in the refrigerator for up to 5 days. Bring the food to room temperature before serving.

#roastedvegetables #tahini #tahinisauce #easydinner #roastedtomatoes #simplerecipe

The first time I ate roasted garlic was when I was

Yesterday I baked this beautiful vegetable galette

Yesterday I baked this beautiful vegetable galette + couldn’t wait to share this tender, hearty new recipe that emerged from my oven. You know I like my recipes simple + brightly flavored + this one is no different.

I made a basic almond flour crust + filled it with stunningly colored grape tomatoes + sweet red onions. Then, I topped it off with a few dollops of walnut pesto. I had a few slices last night for dinner + one this morning for breakfast. It’s a really lovely recipe that marries so happily with the basic pesto I’m sharing + can be served warm or at room temperature. Enjoy the simplicity + natural sweetness.

Drizzle 1 Tbsp olive oil in a large skillet over medium-low heat. Add 2 diced red onions and 3/4 tsp sea salt. Sauté for 15 minutes, stirring often, or until the onions are very tender. Add 1 pint grape tomatoes (halved) and 1 tsp cumin; reduce heat to low and continue to cook for 10 more minutes or until the vegetables start to meld together like a jam (when all the excess liquid evaporates).

Meanwhile, for the crust, combine 3 cups almond flour, 3 large eggs, 1 Tbsp plus 1 tsp olive oil and 1/2 tsp sea salt in a large bowl. Mix well to combine, then transfer the dough to a flat surface lined with parchment paper. Roll the dough into 1/4 inch thickness and pile the warm tomato and onion mixture into the center. Gently fold the dough over the vegetables with the parchment paper, pleating to hold the vegetables inside. Brush the dough generously with olive oil, sprinkle with sea salt and transfer with the parchment paper to a baking dish or sheet. Bake at 350 degrees F for 30-35 minutes or until the crust is golden brown.

Make the pesto by combining 1/3 cup walnuts, a handful of fresh parsley, 1/4 cup olive oil and 1/4 tsp sea salt in a mini food processor and pulse until well combined to your desired consistency. Set aside.

Remove the galette from the oven, set it aside to cool for 5 minutes then slice and serve warm with the pesto dolloped on top.

Store leftover galette slices and pesto in separate sealed glass jars in the refrigerator for up to 5 days.

#galette #cherrytomatoes #redonions #vegetabledinner #glutenfreerecipe

Tonight I had two beautifully ripe avocados starin

Tonight I had two beautifully ripe avocados staring at me in my kitchen just waiting to be peeled, pitted + puréed. So, that’s exactly what I did.

This is a very simple recipe for Avocado Garlic Sauce, which is one of my favorite condiments to keep in the fridge + add to meals and snacks throughout the week. It also pairs wonderfully with the grain-free cracker recipes in my cookbook, Eating Clean.

Here’s how I love to make it.

In a mini food processor, combine 2 large very ripe avocados (peeled and pitted), 1/3 cup warm water, 2 large garlic cloves, juice of 1/2 large lemon, 1/2 tsp cumin and 1/2 tsp sea salt. Purée everything together until it reaches your desired consistency.

Store in a sealed glass container in the refrigerator for up to 5 days.

#avocadorecipe #avocadolover #simplesauce #dairyfree #simplerecipe

I had one sweet potato hanging out on my counterto

I had one sweet potato hanging out on my countertop today so I decided to roast it + store it in my fridge for the week as an easy mid-day snack.

I often buy a few sweet potatoes at a time + leave them in a large shallow bowl in the center island of my kitchen for those days when I don’t feel like walking to the food store (#citylife) or when it’s rainy + cold like it was today. I don’t use them until they’re pretty much screaming “Eat me because I’m shriveling up and dying.” That’s what happened today + here’s what I did.

I peeled and cubed 1 large sweet potato, tossed the cubes with my hands with 2 tsp olive oil, 1/4 tsp cumin and 1/4 sea salt on a parchment lined rimmed baking sheet. I spread out the cubes into a single layer so they roasted - not steamed! (Make sure they’re not touching each other).

I roasted these cute little cubes at 425 degrees F for 20-25 minutes or until golden brown and tender. I removed them from the oven, tossed them with fresh oregano (you can also use fresh thyme), a pinch of Aleppo pepper and 1 Tbsp pine nuts. I added sea salt to taste and stored them in a glass jar in the refrigerator.

These will keep for 5 days. Serve these cute cubes warm as a snack or atop a simple salad. I like to eat them with a drizzle of tahini.

#sweetpotatoes #pinenuts #easysnack #simplerecipe

I made this recipe a few years ago up in my Storie

I made this recipe a few years ago up in my Stories + so many of you raved over it, I thought I’d make it tonight for dinner with a few extra tomatoes + double the spices.

This is one of those tomato sauce recipes I come back to over + over again because of the simplicity but also because it delivers layer upon layer of flavors that all support each other so beautifully. It’s really velvety + might I say completely lovely served over roasted vegetables or chicken or anything you wanna eat it with.

Here’s how I made it.

I sautéed 1 large diced red onion with 1 Tbsp olive oil and 1/2 tsp sea salt in a large pot until very tender and translucent, about 7-9 minutes, stirring often, over medium heat. I stirred in 4 large shredded carrots, 3 large garlic cloves, 2 tsp smoked paprika, 2 tsp cumin, 1 tsp paprika and 1/4 tsp cayenne pepper. I let the carrots get nice and tender, while stirring often, for about 5 minutes. Then, I added 10 medium diced tomatoes, a handful of fresh basil leaves and 1 1/2 tsp sea salt. I covered the pot, brought it to a boil, then lowered the heat to a simmer and let it simmer for 40 minutes (covered).

I removed the sauce from the heat, let it cool for 5 minutes then transferred it to a high-speed blender (I used the @vitamix) until silky smooth. I poured the puréed sauce back into the pot and served the sauce warm.

Leftovers can be kept for up to 5 days in the refrigerator in a sealed glass container or frozen for up to 2 months. Bring the sauce to room temperature or warm it on the stovetop before serving leftovers.

#tomatosauce #tomatosaucerecipe #tomatoes #easydinners

Tonight I roasted a huge spaghetti squash + added

Tonight I roasted a huge spaghetti squash + added a few sautéed veggies on top from what was left in my fridge. The result was incredible + I’m sharing the recipe with you below because it’s just so darn good. Enjoy!

I trimmed the ends of 1 large spaghetti squash and sliced it in half lengthwise. I scooped out the seeds and discarded them, then I drizzled the squash halves with 1 Tbsp olive oil, 1 tsp cumin and 1/2 tsp sea salt. I used my hands to ensure the halves were glossy and well coated then I placed them face down on a parchment lined rimmed baking sheet and roasted them at 400 degrees F for 40 minutes or until the squash was very tender.

Meanwhile, I caramelized two large red onions by dicing them and placing them in a large skillet with 1 Tbsp olive oil and 1/2 tsp sea salt over medium low heat for about 30 minutes, stirring every few minutes, until the onions were very tender, caramelized and golden brown. I then added 1 pint of grape tomatoes (I sliced these in half) and 1 (5 oz bag) baby spinach, 1/2 tsp paprika and 1/4 tsp cayenne pepper. I sauteed everything for another 2 minutes then removed the skillet from the heat, set it aside and covered it to keep it warm.

When the spaghetti squash was done, I removed it from the oven, let it cool for 5 minutes then used a fork to pull out the flesh. I transferred the flesh to a large serving platter and discarded the hard shell. I added the onion mixture on top of the squash along with fresh basil, fresh oregano and walnuts. Then, a a pinch of sea salt and Aleppo pepper on top and THAT was dinner! So so good.

You can leftovers in the fridge in a sealed glass container for up to 4 days or… I’ll let you know how long you can freeze this for (I’ve never tried to freeze spaghetti squash) soon up in my stories/highlights in the next month or so.

#spaghettisquash #dinnerrecipes #vegetariandinner

This winter has felt more like spring. What a gorg

This winter has felt more like spring. What a gorgeous day. ☀️

#soho #nyc #beauty