Berry Delicious Smoothie

Oh where, oh where have I been? Well here's a secret; I don't like cooking in the summer because it's too fucking hot in Sherman Oaks to do anything besides lay in bed with the air conditioning on full blast while downing a glass of cold white wine. But this recipe requires no cooking, and it's cold and refreshing and super duper healthy. You'll get your fruit intake, your calcium intake, and your delicious intake for the day. I make this recipe super thick because I like to eat it with a spoon. There's something about drinking a meal that seems sacrilegious to me- I can drink a snack or something, but not a meal. So if I make it thick enough to eat with a spoon, it makes me feel better about myself as a human being. So eat it, or drink it if you're 'that type of person'.

Berry Delicious Smoothie

1/3 cup frozen blueberries

1/3 cup frozen raspberries

1/3 cup frozen mango

1/3 cup almond milk (or regular milk or soy)

4 oz low fat greek yogurt

Blend together- top with 1/3 cup chopped walnuts, and go off.

"BLAT" sandwich

I know you haven't heard from me in awhile. I'm sorry, 11 followers. I will try and not disappoint you anymore. I've been really busy drinking instead of cooking. Anyways, this is a very simple, but very fucking tasty recipe. I love it. A lot. I actually went to make it for lunch today and when I opened the freezer, realized I was out of morning star 'bacon' and said "fuck" out loud in my kitchen alone. I came to the conclusion my day was ruined. It's that good. It's really easy, and I use a few different spreads to change it up once in awhile. It's important for you to change things up in your life. You're welcome for that advice. Please deposit $50 into my paypal account.

And now- for the sandwich components.

Two slices of good, thick whole wheat bread, toasted (by the way- if you're ever at a farmer's market that sells bread from the Rustic Loaf, buy it. Then kiss me)

1 heirloom tomato, sliced

2 pieces of morning star 'bacon', cooked in a skillet

3 slices butter lettuce

1/2 avocado, sliced

mayonnaise, 1 tbls

dijon mustard, 1 tbls

salt and pepper

Toast the bread, then spread mayo and mustard on nice and thick. Put the avocado slices on and squish them into the bread a little, on the other half of the bread, add the lettuce. Top with the tomato slices and bacon, then sprinkle with a little salt and pepper. Close it up, slice it, and wish you made 5 more.

If you want to make it a little extra special- you can add basil mayo and skip the mustard. For basil mayo, take 2 tbls mayo, three basil leaves, salt and pepper. mix in a blender and spread on the sandwich. Then lick the knife. Don't cut your tongue. You're welcome for that advice also. That will be another $50.

Now eat!

Brandy's Awesome Veggie Tacos

This is the first recipe I personally came up with. That's right, I created this. Yep, feeling pretty good about myself. When I became a vegetarian, I was trying to broaden my food horizons and eat something other than Trader Joe's cream of tomato soup and a grilled cheese. One night I was craving tacos and guacamole, so I looked in my fridge and saw zucchini, red bell peppers, onions, and then I found black beans in my pantry. I've perfected this recipe over the years and eat them once a week. They pair great with guacamole and beer.

On a side note; I'm on a 3 day juice cleanse right now through my friend Jill Latham's juicing business "Vibrant Earth", and today is the first day. While I completely trust Jill and know that on the 3rd day my skin will be glowing and my body will be cleansed of all the toxins, I have to say, I want a fucking sandwich. It's not even really that I'm hungry, because this cleanse has 6 juices in one day and they are actually pretty filling. It's just that I miss food. I miss it so much. I realize through this cleanse that one of the things I miss the most is cooking. I miss preparing food, I miss shopping for food, and I miss snacking while I shop and cook food. I am literally fantasizing about eating food. Like, right now, all I want to do is eat the block of cheese with the half a loaf of french bread I have in my kitchen while drinking wine and making a huge bowl of pasta.

So, while I cannot eat this myself, you can. And I hate you for it. So please, make this. Send me a picture of you eating it. Then come over and food rape me with them and I'll have no choice in the matter. Thanks.

Roasted Veggie Tacos

Serves 2 (I eat both servings. Deal with it)

1 red bell pepper, sliced into strips

1/2 cup corn, fresh or frozen

2 small zucchini, diced

1/2 red onion, sliced

2 tbls evoo

1 can black or pinto beans

4 small flour or corn tortillas

3 tbls cumin, divided

1 tsp cayenne pepper

1 tsp chili powder

1 bay leaf

salt and pepper

cilantro

guacamole (recipe follows)

Pre-heat the oven to 450. Put the veggies on a baking sheet and toss with evoo, 2 tbls cumin, cayenne pepper, chili powder, and salt and pepper. Roast for 12 minutes, then flip the veggies and roast for another 10. I like my veggies pretty well done, so use your own judgement. While the veggies are roasting, add the black or pinto beans with their juices into a pot. Add 1 tbls cumin, salt, pepper and the bay leaf and let simmer. Over the open flame on an oven burner, char the tortillas and then wrap them in a clean dishtowel so they stay nice and toasty. To assemble the tacos, put a layer of beans on the tortillas, then a layer of veggies, then cilantro, cheese or sour cream, a thin layer of guacamole, then top with cilantro. I am so jealous/deliriously hungry right now. Give me your food!

Guacamole

3 ripe avocados

1 jalapeno, seeded and minced

1/4 red onion, chopped fine

cilantro, as much as you like

2 limes

1/2 tomato, seeded and chopped

garlic salt- I wish I knew how much I use, but it's by taste. My guess is 2 tbls?

Pepper to taste

In a large bowl, smash the avocados. Add in the rest of the ingredients and stir together until nice and creamy and a little chunky. It's amazing. You're welcome.

Now, can you please bring me a fucking sandwich?

Eggcellent Breakfast 'Sandwich'

I know Kate and William got married today but this is more important. I love breakfast. I used to not eat breakfast because I thought that I could save the calories for the rest of the day and cheat the system. I, of course, was wrong and also about 20 pounds heavier when I had that awesome theory.

Every morning I wake up, take my dog for a walk, make a pot of coffee, and make a delicious and healthy breakfast that I eat while admiring Al Roker on the Today Show. I generally eat the same few things for breakfast every week like greek yogurt with berries and walnuts, a slice of whole wheat toast with peanut or almond butter and half a grapefruit, or eggs with kale and feta cheese and a half a grapefruit. But yesterday I was looking in my fridge and wanted something different and also wanted to use up food I had leftover. I had some avocado, black beans, and half a zucchini, so I decided to make a little sandwich. I use the term sandwich loosely because I only use one slice of bread- so it's an open face sandwich. This 'sandwich' is easy and healthy and most importantly, really tasty.

Eggcellent Breakfast Sandwich

One slice of whole wheat bread (if you want to one up me, you can use two and make it a real sandwich)

Avocado, 3 slices

1/4 cup black beans

1/2 a zucchini, chopped really fine

1 tbls diced onion

1 tbls evoo

1 egg

1/4 cup salsa

1/2 tsp cumin

salt and pepper

Toast the slice of bread. Meanwhile, heat up the evoo in a small pan and add the onion and cook for a few minutes. Add the zucchini, cumin and salt and pepper and cook for a few minutes. Add the black beans and cook another few minutes. Once the toast is done, put the sliced avocado on it and then spoon the veggie and bean mixture onto the toast, spoon over the salsa, and let sit while you cook the egg. In the same skillet, cook your egg. You can scramble it or fry it, however you like your egg. Top your sandwich with the egg, sprinkle on some salt and pepper and serve. Preferably with berries on the side or half a grapefruit or a coffee with baileys. Whatever. I don't judge.

Brown Rice Tex Mex Chili

I'm craving this chili. I actually crave it, like heroin. Except this is better than heroin. It's pretty warm here in southern California so you'd think I wouldn't want to eat a hot bowl of chili, but you'd be wrong. Not only is this chili delicious, it's also a one pot meal so it's super easy to clean up and since this recipe yields 4 servings and it's just lonely old me, I can eat this chili for days and save money to buy actual heroin. See, this is really working out.

This chili is a recipe from Rachel Ray's magazine that I got about a year ago- and I'm always looking for chili recipes because I love them. Side note; Rachel Ray is amazing. She is single handedly responsible for introducing me to the joy that is cooking. I love her. So anyways, I found this and instead of using ground turkey or ground beef, I use Yves meatless ground.

I generally don't like fake meat because I think it tastes fake meat. Weird, I know. I also try and limit my soy intake, but once in awhile, fake meat can be great,

and in this recipe, it's soooo good. The texture is awesome and it's really tasty. So give this chili a try, and I'm pretty sure you'd fool a meat eater into thinking this chili has meat in it. Serve it to them and tell them it is and see if they know. Then hide behind a wall while you watch them eat it and twist your curly mustache as you smile sinisterly. And if you want to add veggies, saute some up with some cumin and go for it. I always encourage more vegetables.

2 tbls EVOO

1 onion, finely chopped

1 jalapeno, seeded and finely chopped (or leave the seeds in if you're not a wuss)

2 tbls chili powder

2 tsp cumin

1 1/2 tsp dried oregano

1 28 oz can crushed tomatoes with basil

1 12 oz bottle of light mexican beer (corona light is my fave)

3/4 cup brown rice

In a large pot, add the evoo, jalapeno, and onion and cook until softened, about 5 minutes. Stir in chili powder, cumin and oregano and cook another minute. (it smells so amazing) Then stir in the tomatoes and their juices, the bottle of beer, and 2 cups of water. Stir in the rice along with a tsp of salt bring to a boil, then lower the heat, cover, and cook for 35 minutes. Then, stir in the package of meatless ground, cover, and cook another 20-25 minutes.

Serve in a bowl with delicious toppings such as my favorite: cheese, sour cream, crushed tortilla chips, hot sauce, cilantro and avocado. Then eat. Then repeat.

Enjoy!

Spaghetti Squash with Marinara and Roasted Veggies

You want vegetables? I'll give you vegetables. I went to the Farm of Beverly Hills tonight before seeing a show at the Nokia Theater because I'm fancy. On the menu was a spaghetti squash with vegetable meatballs. It was delicious, and more importantly, nutritious, and more importantly, that rhymed. This tasty meal reminded me that I used to cook spaghetti squash all the time, and I wanted to smack myself square in the face for ever stopping. If you've never cooked with it, it's so awesome. The squash itself is a big yellow oval thing with a little woody stem on the top like a pumpkin. It's pretty tough to cut in half, so use a big sharp knife and put your muscles in it (or have your strong boyfriend or girlfriend do it for you). Once you split it open, chug a glass of wine as a reward, and start scraping all of the seeds out, again, just like a pumpkin. Once all of the seeds are out, you're ready to start cooking and that much closer to start eating. So give it a try while they're still around- I think you can still find 'em at Whole Foods and Trader Joes. Also, keep this recipe in mind for winter when pumpkins and gourds and squash are bountiful.

Spaghetti squash with marinara and roasted veggies

Serves 2 (Unless you're me and eat both halves)

1 spaghetti squash

1 zuchinni

1 cup cauliflower, chopped

1 red or yellow bell pepper, chopped

1 cup chopped mushrooms

1/2 onion, chopped

3 tbls evoo, divided

salt and pepper

Preheat oven to 375. Once the spaghetti squash is cut in half and the seeds are scooped out, drizzle 1 tbls evoo on each half and add salt and pepper. Put cut side down on baking sheet and roast for about 30-40 minutes. Meanwhile, prep your other veggies to roast. On a second baking sheet, add the chopped veggies and toss with 2 tbls evoo and salt and pepper. With about 25 minutes left on the timer for the spaghetti squash, put the veggies on the lower rack of the oven and toss halfway through.

Easy Spaghetti Sauce ( I make a lot so I have extra, or use it all because I love marinara)

3 tbls evoo

1 28 oz can crushed tomatoes with basil (if you can't find 'em with basil, add fresh)

3 cloves garlic, minced

1 tbls dried oregano

1/3 cup water

1 tbls butter

salt and pepper

With about 15 minutes to go on the squash, start the sauce. In a large saucepan, add 3 tbls evoo and the minced garlic and cook over low heat. Once they start to smell amazing and before they brown, add in the crushed tomatoes, dried oregano, water, and salt and pepper. Let simmer, stirring occasionally, until the squash and veggies are done. Right before you put it on the squash, add in the butter and let it melt.

Once the squash and veggies are cooked, take them out of the oven and let the fun begin. With tongs, turn the squash over and then get a fork. From one side of the squash, run the fork lengthwise gently down the flesh and start shredding, and you will see magical strands of 'spaghetti' coming out from under the fork. Once all of the flesh is shredded and you can't believe your eyes that you have a huge 'bowl' of spaghetti, top each half with half of the roasted vegetables, top with the marinara, and top with parmesan cheese. If you want to be the best person ever, top with mozzarella and parmesan and stick in the oven and let the cheese melt for about 3 minutes.

Then sit down, eat a huge plate of vegetables that taste like spaghetti, and call me to congratulate me on being awesome.

Sea Bass Deliciousness

OMG. I feel like this recipe should be framed. This is in no way mine, I got it from the unfairly thin and beautiful Giada DeLaurentis. I have been having a love affair with sea bass lately. Whole foods has an amazing fish selection- and I only buy wild caught sustainable. Try and not buy farm raised, because, well, fish shouldn't be farmed. That doesn't even make sense. Alright- so this sea bass at whole foods is delicious, and I've been looking for more recipes so I can try and make one of my own. I'm still a little hesitant about cooking seafood, because I don't do it often and am terrified I'm gonna mess it up. But I keep following recipes and try and find different ways of cooking fish and seafood so I can figure out which way I like best. I found this tonight, and decided to make it because it is SO simple, even my dog Oliver could've made it. Oh, he wants me to make sure and tell you that he minced the garlic.

So, I got some beautiful local broccolini and used some bulgur wheat I had in my pantry. If you have never had bulgur wheat, it's a delicious change from rice and you should definitely try it. It's kind of like couscous. It's higher in protein and fiber than white rice, and I love the texture, especially paired with fish. So I threw this beautiful, delicious and healthy meal together in about 15 minutes. For real. You can hug me later. Or now. I prefer now.

This serves 1 (yes, I live alone and eat alone. Just deal with it)- it's easily doubled

Roasted Broccolini

Roast the broccolini with some evoo and a little salt and pepper on a pan at 450 for about 10 minutes or until golden and tender. Meanwhile, cook the bulgur wheat according to the directions on the package. For me, I always cook bulgur in vegetable broth instead of water. These can both be cooking while you cook the fish.

Sea Bass alla Fiorentina

1- 6oz sea bass filet, skin off

1/2 cup flour

4 tbls evoo

2 cloves of garlic, minced

1- 14oz can crushed tomatoes, half of it (save the rest for a quick sauce later)

1/4 cup water

1 tsp dried oregano

1 tbls basil, chopped

salt and pepper

Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.

In a medium nonstick fry pan, heat the 2 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.

Wipe out the pan with a paper towel and heat the remaining 2 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and simmer for 3 minutes. Spoon the bulgur onto a plate and make a nice little bed for the fish. Spoon the fish mixture over the bulgur, and put the roasted broccolini on the side. Serve immediately. Call me with praise for introducing you to this recipe.

Mexican Kale and Quinoa

I know I just did a kale and quinoa salad recipe, but what can I say? I can't stop. I love kale and quinoa. We're taking a trip to Cabo next week and might share a margarita with one straw.

So anyways, yesterday I went to the farmer's market and got some delicious vegetables and kale, and I always have quinoa in my pantry. It's a good thing I picked up ingredients yesterday, because today I had to wake up super early and take my dog Oliver to the vet for teeth extractions. They had to put him under and everything, and I was so nervous that something was gonna go wrong. I was a wreck. All I did was stare at my phone, pick it up, make sure I didn't miss a call, and then call the vet to make sure they didn't call me. Needless to say, I was preoccupied today. When I got home from my run, I realized I hadn't even thought of what to have for dinner- so I looked in my fridge and saw a bunch of delicious veggies and some kale, then I saw some quinoa I'd made earlier in the week, a jar of salsa and some tapatio. So I decided to see how it would turn out, and I licked my plate. For real. I took my finger, swiped it along the plate, and put it in my mouth. Like a fourth grader. So- make this with any combination of vegetables you have, or follow my recipe exactly. Happy eating!

This yields one serving- Double it if you'd like more!

2 cups kale- stemmed, rinsed, and chopped

1/2 cup quinoa

1 zuchinni

1/2 red bell pepper

1/2 cup yellow bell pepper

1/4 onion

1/2 cup cauliflower, chopped

1/2 avocado, diced

1/2 cup black beans, drained and rinsed

3 tbls evoo, divided

2 tsp cumin

1 tsp chili powder

1/2 cup salsa

salt and pepper

If you don't have any leftover quinoa, just cook it in vegetable broth according to the directions on the box. Meanwhile, add 1 tbls evoo in a large pan and add the kale. Cook on medium low, covered, stirring around occasionally. While the kale and quinoa cook, add 1 tbls evoo in a small pan and add the onion, cook on medium low until soft. Then add your chopped veggies and the spices and cook. Check the kale, and once it's wilted, turn of the heat and keep covered. Cook the veggies until they're nice and tender and browned. Once they're cooked, about 7-10 minutes, add in black beans, another pinch of cumin, salt and pepper, and then mix together. Add the veggie and bean mixture to the kale and add in the quinoa as well. Pour in the 1/2 cup salsa, a splash of hot sauce, and salt and pepper and mix well. Pour onto a plate, top with avocado (and cheese if you have some), and serve. To yourself...

Yum.

Roasted Vegetable Penne with Ricotta

So today was of course, farmer's market Tuesday. It was so nice outside, and now that spring is here, some of my favorite vegetables are on the tables at the farmer's market. One stand has zuchinni already, and one of my favorite stands had beautiful red, yellow, and green bell peppers. I almost dove into the peppers tits first. But instead, I politely handed Dave my fistful of peppers and smiled like an asshole. Oh, and just to show how pocket friendly farmer's markets are, from Dave's stand, I bought 4 huge apples, 4 peppers, and two grapefruits and two oranges for 9 bucks. Suck on that, Ralph's.

I generally have a menu all planned out in my head for dinner every night, but on Tuesdays I like to peruse the farmer's market and see what looks delicious and what I can make with what they have. At home, I knew I had pasta and ricotta cheese, so I decided I'd make a roasted vegetable pasta with the beautiful peppers and zuchinni and tomatoes I saw.

This serves 2-

Roasted Vegetable Penne with Ricotta

1 large Red pepper (or yellow, but don't use green, not sweet enough)

1 cup cherry tomatoes, halved

1/2 onion, sliced

1 large zuchinni, halved and chopped into half moons

1 1/2 cups cauliflower, chopped

2 cloves garlic, whole

2 tbls extra virgin olive oil

salt and pepper

2 cups whole wheat penne

2 tbls ricotta

2 tbls parmesan

Preheat the oven to 450.

On a baking sheet, toss the vegetables, tomatoes, whole cloves of garlic, and onions with extra virgin olive oil and salt and pepper. Once the oven is ready, put in the vegetables and roast for 10 minutes. Turn the veggies and roast for another 10 minutes. I like mine pretty well roasted, but as long as they're nice and golden brown and tender- that's great.

Meanwhile, boil a pot of water and once it boils, salt the water and add 2 cups whole wheat penne. Cook until al dente, and reserve a half cup of the pasta water. Drain the pasta. *note- rule of thumb is that you should add the pasta right into whatever sauce you're making in a pan and not drain it, but since the sauce is the pasta water and cheese, we're not cooking it in a pan or anything and I don't want to dirty a pan just to mix it all up. Ok, I feel better.-

Sooo, add the pasta back into the pot, add in the vegetables (remove the garlic cloves or chop them up and toss them in too), 2 tbls ricotta, and a little bit of the pasta water and stir. It will all melt together and you'll want to jump in. I add about half a cup of the pasta water- but just add until it's creamy to your liking. Top with chopped basil if you have any, then put a portion in your bowl, top it with some parmesan cheese, and enjoy!

Kale and Quinoa salad w/ Cumin lemon vinaigrette

I went to this vegan 'fast food' restaurant, which is an awesome concept- a walk up to order healthy food joint. I wish there were a drive thru though, that way I don't have to end up at In 'N Out for a grilled cheese whenever I'm looking for something fast that doesn't repulse me. The closest one to me is in Westwood, and I'm so sad it's not closer. I would go there every day for this one salad I got last week with a girlfriend. This salad was orgasmic. I wanted to take it on a date and then buy it a condo. All of the components were perfect and it was so delicious. So if you're interested in copying that salad, I highly recommend looking at the website and copying it exactly. I've done that too. This recipe, however, is my adaptation and I love it just as much. (That was a lie). But still, it's really good.

Kale is incredibly healthy and good for you, and there are so many different varieties. I get mine from my farmer's market from Kale Lady, and I usually get a few different kinds. For me, the curly kale is the best for salads. It does have a different, tougher texture than lettuce, but that's one of the things I like about it. Quinoa is also something a lot of people don't know a lot about or eat much of, but it's a grain that is a complete protein and it's really tasty. For vegetarians, I think it should be a staple. So you can change up the ingredients for things you like or have in your cupboard, but here's my recipe, I hope you enjoy it. If not, just go to Native Foods and eat the Ensalada Azteca and all will be right in the world.

For quinoa, follow the instructions on the package, and set aside. Side note- I cook my quinoa in vegetable broth instead of water, gives it oodles more flavor.

Salad

1 cup curly kale, washed, dried and chopped- add more if you want a bigger salad

1/2 cup quinoa

1/4 cup sunflower seeds or pepitas

1/2 cup black beans, drained and rinsed

1/2 cup chopped mango

1 small red pepper, sliced

1/2 avocado, diced

Cumin Lemon Vinaigrette

1 tsp cumin (or more if you're a cumin whore like me)

1/2 lemon, juiced

evoo, about 1/4 cup

salt and pepper

In a small bowl, add the lemon juice and cumin and mix together with a whisk. Slowly whisk in evoo until the dressing comes together- add salt and pepper to taste. If it needs more acid, add in more lemon juice. Dressing isn't an exact recipe, I kind of just add what I think it needs. Toss the salad together with as much dressing as you want. I generally use all of it because I love dressing.

Again, if you don't have black beans, add garbanzo instead- or if you don't like sesame seeds use another seed or nut. I hope you like it. If not, just lie to me and tell me you do.

Tomato-oh-oh-oh so Good Soup and Grilled Cheese

Now, I know, there are a million, bajillion recipes for tomato soup and grilled cheese. And there isn't much to either of them. Both of those reasons are why it makes the perfect late night, cold weather dinner. In Los Angeles, people drive like assholes in the rain, and it took me an hour to drive 2.1 miles just to get onto the freeway after work today. The one thing that kept me from jamming my car into the car in front of me was the blissful knowledge that I was going to make a huge pot of warm and creamy tomato soup and a crispy, cheesy grilled cheese to go with it. I mean, really, is there anything more seductive than dipping a gooey cheese sandwich into a deep bowl of rich and creamy tomato soup? No, there's not. I came across this recipe when I was looking for a quick and easy tomato soup, and I've made it my own with a few additions and subtractions. I'm a mathematician.

Creamy Tomato Soup

1/2 large onion, chopped

2 cloves garlic, minced

2 carrots, peeled and diced

1 large celery stalk, diced

2 tbls evoo

2 tbls butter (divided)

2 (28oz) cans crushed tomato with basil

3 1/2 cups vegetable broth

2 tbls heavy cream

salt and pepper to taste

In a large pot, heat 2 tbls evoo and one tbls butter over medium heat and add onions and garlic. Saute until translucent, about 5 minutes. Add carrots and celery and saute for about 7-9 minutes until nice and tender. Add in the crushed tomatoes, vegetable broth, and salt and pepper. Turn down the heat to low, cover, and let simmer for 20 minutes, stirring occasionally. After 20 minutes, turn the heat off and add the soup slowly into a blender or food processor. If it all doesn't fit in your food processor or blender, add in batches. I usually just take a large bowl and put the soup that won't fit into the blender in the bowl. It's another dish to wash- but it's just a rinse. Just do it. Nike says so. After the soup is all nice and pureed, add back into the large pot and turn the heat back on low. Add in the last tbls of butter and the two tbls of cream. You can always add more butter if it still tastes too acidic. Or more cream. Or more of both if you want to be really awesome. Let the soup simmer on very low heat while you make your grilled cheese.

In a pan, add a tbls butter and melt slowly. Take two pieces of whole wheat bread, butter one side of each piece, and in between put as much cheese as your fingers can cram onto the bread, and if you happen to have any leftover pesto, put it on there. I know that american cheese makes the cheesiest, but I prefer cheddar or my favorite new cheese called Parano. It's amazing. Kind of like a parmesanish flavor. Keep the heat on low, and put the sandwich in, flipping occasionally until it's nice and crisp and melted. If you have a George Foreman grill, you can also make it in that, or if you have a panini maker- that works great too, and pat yourself on the back for being fancy.

Take a bowl, fill it to the brim with tomato soup, put it on a plate, slice the sandwich like a triangle, prop each half up on the bowl and stare at your masterpiece. If you're feeling fancy, pour a tiny bit of cream on top of the soup and swirl it around. Then smile, because you're about to make sweet, sweet love.

Black Bean Chili Cheese Baked Potato

Yesterday, I ran the LA marathon. Yep, yesterday my friend Molly and I ran 26. 2 miles for 5 and a half hours in one of the worst storms LA has had in a long time. I love running, and it was a great route and I did all in all have a great time, but I might as well have stood in a cold shower with the door open in all of my clothes for 5 and a half hours. Needless to say, I'm tired, sore and still cold from the wind and torrential rain. What's better for sore and cold bones than chili cheese baked potatoes with avocado and sour cream?! Nothing. Well, scotch. Scotch will warm you up reeeeeal nice. But I like food. So let's go with that. You can use a russet potato or a sweet potato, either or is delicious with this recipe. It's a super easy vegetarian black bean chili that goes with anything like pasta or potatoes or on homemade wedge cut fries. It's also good as just a big bowl of chili. So enjoy! With or without scotch.

Serves 2 (there will be leftover chili- which is awesome)

2 Russet or sweet potatoes

1/2 cup cheese

3 tbs extra virgin olive oil

1/2 onion, diced

2 cloves garlic, minced

1 jalapeno, seeded and minced (or leave in seeds for a lot more heat)

1 15 oz can black beans

1/2 of a 15 oz can of garbanzo beans, drained and rinsed

1 15 oz can of tomato sauce

2 tsp cumin

1/4 tsp cayenne pepper

1 tbls chili powder

salt and pepper to taste

Preheat the oven to 450. Wash and dry the potatoes, then take a little bit of extra virgin olive oil and salt and rub all over the skins of the potato- bake for an hour. My mom covers them in foil, I don't because I like the skins to get crispy. Works either way- don't tell my mom I said that.

With about 30 minutes left for the potatoes get started on the chili. Over medium high heat, saute onions, garlic and jalapeno in the extra virgin olive oil until soft, about 5 minutes. Then add the black beans and *their liquid, half the can of garbanzo beans, and the tomato sauce and reduce heat to medium low. Add in spices and stir. Cover and let simmer for 20 minutes.

Now, you can just cut the potatoes open and put on some chili and cheese and be done, and it's delicious. But if you want to get fancy, then once the potatoes are done, cut open and scoop the flesh of the potatoes into a medium bowl. Add a few large scoops of chili and mix with the potatoes. Then add in a bit of cheese and stir- stuff the filling into the potatoes, cover with cheese, and put on a baking sheet and stick in the oven and let the cheese melt for about 3 minutes. You can also add anything you like to this- if I'm in the mood, I'll add some chopped bell peppers, corn, and zuchinni to the onion mixture and let them get nice and browned before I add in the beans and tomato sauce. You can add in any veggies to bulk it up a little if you want to just have it as chili instead of a topping for potatoes. Any way you make it, enjoy it! (with a beer. or scotch).

Green Eggs (no ham)

In honor of St. Patrick's Day, I'm posting this delicious breakfast recipe because it's green, see? Even though I'm in no way Irish, I will join the rest of the people who celebrate it just to have an excuse to drink. If you want to make this tonight, you could also eat it for dinner if you're the kind of person that doesn't get freaked out by eating breakfast for dinner. I personally can't wrap my brain around eating breakfast for dinner, I get really confused and want coffee and the Today Show on. I'm not very smart. But none the less, this dish has protein, whole grains, calcium, iron, and most importantly, deliciousness.

I only make this dish for myself because I'm lonely... but if you have someone to share this with, just double the recipe.

2 Eggs

1 tbls Extra virgin olive oil

1 cup chopped kale (any kale you like, I like dinosaur kale)

2 tbls chopped onion

1 tsp cream or milk

4 oz feta cheese- couple of tablespoons, or more if you're me.

sprinkle of crushed red pepper

salt and pepper

1 slice whole wheat bread

Scramble 2 eggs, cream, and salt and pepper. Set aside. Chop up kale and rinse and dry. Chop up the onion and in small skillet, add evoo and the onion and saute until the onion is soft and browning. Add in the kale and saute until the kale is wilted, about 5 minutes. Sprinkle in crushed red pepper, toss with salt and pepper, and then put the kale mixture on a plate. No need to dirty another pan- just wipe it out with a paper towel, and put back on the burner. Put it on very low heat, and I always either add a little tiny bit of butter or spray of some kind so the eggs won't stick. Add the eggs and scramble until just cooked- don't over cook them. Once they're to your liking, add back in the kale mixture and keep the heat on low. Then, crumble in the feta and melt. Serve with a slice of whole wheat bread, and enjoy!

Farmer's Market Tuesdays

I love Tuesdays so very much. Right down the street from where I live there is a cute little farmer's market that sells everything from flowers, to fresh produce, to specialty nuts and dried fruits, to specialty cheeses.

A lot of times when you hear the words "Farmer's Market", you think of something trendy, or something fun to do on a weekend when it's nice outside and you want to walk around and enjoy the weather. Most people don't think of it as their normal place to shop for fruits, vegetables, breads, eggs, and even meats and cheeses. But they're always around, and they're always a bargain and always the smart place to shop. A farmer's market isn't just a cute title, it's actually what it implies; a market place where farmer's from cities all around your city come to sell what they've grown. I was buying apples the other day from Dave, who I've been buying apples from for a year now. I know that their family farm is in Riverside, and everything except the green apples are organic. His stand sells lots of different fruit and they also sell some root vegetables. I overheard this girl say, "ewww, this carrot is dirty". I started laughing, and said, "well I hope so. It does come from the dirt- that's how vegetables should look until you get them home and wash them." She didn't think my comment was very funny, but I did, and that's all that matters.

Fruits and vegetables come from the earth. They shouldn't be shiny and all the same size sold in plastic bags with labels showing pictures of farms on them; instead, they should actually come from farms, and have flaws, and look like they were just picked or pulled. Nothing makes me happier than seeing a bunch of carrots that have their beautiful leafy green tops still attached that look like they've been yanked from the earth by a cartoon character rabbit. That's what real food looks like. We are so used to the grocery store's perfected display of fruits that have a shiny, waxy coat around the apples that are all one size with no blemishes, or the carrots that live inside a plastic bag tied tightly and all cut and washed for you by a machine at a factory.

When you go to a farmer's market, you're helping your local community by buying straight from the people working hard to grow the food. Not every person there selling is a grower, but most of them there have worked hard to farm their food and give us organic, pesticide free produce that didn't come from Mexico in trucks. Less fuel was used to drive it there which also means it's much more fresh, and a machine didn't clean and package them for you. Plus, for me, I like to get to know the people I'm buying from. There is the most adorable french woman who sells her pastries and breads there. She has a shop in Los Angeles, but also sells at farmer's markets around her city. She always says 'Bonjour!" in her cute french accent, and makes the most delicious whole wheat honey bread- and I can read every ingredient that goes into the bread. Each loaf of bread is around $3.65. I've never actually gotten my kale lady's name, but I call her kale lady, and she sells the best, most delicious kale all organic and all pesticide free, and I get two HUGE bunches for $4. Gabriella farms and sells berries, I get three containers of raspberries and blueberries mixed for $10- an amazing deal when you see how much fruit it is. There are specialty stands like greek stands with hummus and pita bread, fresh and local exotic seafood, stands to buy different kinds of olive oils and vinegars, and so much more. It's also seasonal, obviously, so anything you buy produce wise is always at it's peak of freshness and is supposed to be grown and eaten in the month you're buying it in, unlike supermarkets where everything is available year round, no matter how tasteless it is.

You might be thinking, but I don't know where a farmer's market is near me. Here you go- http://www.localharvest.org/. Go and find a farm and a farmer's market near you- they're usually going on somewhere near you a few times a week, especially with spring in town now. Also on that link is a location of farms. Real farms- and you can go to most farms and pay a small price to get in the door, then you pick what you want and pay for what you got in weight, and it's a great, great deal.

So go out, enjoy spring, get to know farmers around your cities, find out if they're organic, pesticide free, or just local if that's what you're concerned with, and start shopping outside the horribly lit grocery stores. Food wasn't meant to be surrounded by flourescent light bulbs and unfriendly employees who take too many smoke breaks. Also, if you're interested at all in where your food comes from, where it should come from, and the importance of fresh, seasonal food, read this book- it will change your life. "Animal, Vegetable, Miracle" by Barbara Kingslover.

Oh- and farmer's markets are like Costco, free samples everywhere you look.

Happy produce shopping!

Pesto Pronto

Have you been buying store bought pesto? Well, knock it off. Seriously, pesto is the easiest thing to make, ever. It's also one of the most incredibly versatile recipes out there, and if you make it yourself, you can make it the way you like it. I like mine awesome. It also is much more cost effective if you make it yourself, and you can make as much as you need for the recipe you're making, or make a whole bunch and save it in an airtight container for convenience. Pesto can go with so many things- in breakfast scrambles, in pasta, on sandwiches or wraps.. or you can just eat it right out of the container with a spoon sitting on your kitchen floor in the dark. Alright, so I'll give you the recipe, and since I do it by taste every time I make it, it won't be exactly spot on, so just taste it and go from there. I usually make about 1/4 cup at a time and either use it all or put the rest in the fridge. So this should make about 1/4 cup. If you want to make more, just keep adding more of each ingredient until it comes together the way you like it.

Basil Pesto

1 bunch of basil (washed and patted dry)

1 clove of garlic (chopped fine or crushed)

a few handfuls of parmesan cheese

a couple of glugs of evoo

about a 1/4 cup of pinenuts (toast nuts in a dry skillet on low for a few minutes)

In a food processor or blender, throw in a handful of basil leaves, the chopped garlic, parmesan cheese and pinenuts. Start blending this all together and slowly stream in the extra virgin olive oil. The pesto should start coming together and looking nice and smooth and creamy. (see the picture above) I like mine a little thicker than most, so I don't add in as much olive oil as most recipes. You go by whatever you like. As long as it will spread on a sandwich, I know it's ready. At this point, I taste it and see if it needs any salt, which usually it doesn't because of the parmesan cheese. Sometimes I'll add in more cheese, or more nuts or more basil leaves depending on how it tastes. The most important thing is to get a nice fresh basil taste. mmmm so delicious. See, easy! So easy!

So if you want to make different pestos, this recipe is really interchangeable. If you have spinach, throw in spinach instead of basil. If you have walnuts, throw in walnuts instead of pinenuts. If you're doing mexican and want a mexican pesto, use cilantro and pepitas (nuts) instead. See! Easy, versatile, and really, really delicious. This recipe is just a method.

Now go make this.

Holy Sweet Potato Hash Batman

Stop whatever you're doing and make this for breakfast. Now. I don't care if you've already had breakfast... go back to sleep for 20 minutes, then wake up and eat again.

Do it. You won't regret it. I was looking around on some of my favorite food blogs for recipes last night, and I came across this from Vanilla Sugar. I made this sweet potato hash for a burrito last night and filled it with rice and beans and guacamole, and it was delicious as a burrito, but man oh man this was meant to be a breakfast hash. I made a breakfast scramble with it this morning and I considered licking my plate, because I'm not above that at all. So, fine, you've already had breakfast and you won't go back to bed- but then make this for lunch, or dinner- or breakfast tomorrow. Oh, and they say that the one vice vegetarians have is bacon- all vegetarians want and crave bacon. I personally don't find that true, but if you do- you will dance in your kitchen when you're cooking and realize it smells like bacon...and it also tastes like there's bacon in the dish. It's fucking brilliant. And it's even better the next day. Oh, and bonus- sweet potatoes are the most nutritious vegetable. You're welcome. Happy eating!

Smoky black beans

1 can black beans

1 tsp cumin

1 tsp chili powder

salt and pepper

Put the black beans and their liquid into a pot, add in the spices and salt and pepper. The beans take about 5-8 minutes, so you can put the mixture in a pot when you start cooking, and then turn on the heat when you're finishing the hash and cooking the eggs. Cook over medium heat.

Sweet Potato Breakfast Hash

2 sweet potatoes, peeled and chopped into 1 inch cubes

1/2 large onion (yellow) chopped

worcestershire sauce (a few drops here and there)

2 tbls butter

4 tbls Extra Virgin Olive Oil (divided)

chipotle in adobo (2-3 chipotle peppers, chopped fine) *if you've never had chipotle in adobo, they're a smoky, delicious spicy pepper. So add in 2, give the hash a taste, then add in another if you're up for it.

Heat up a large skillet and add 2 tbls of evoo and the onions. Cook the onions over medium heat until the onions are tender and browning, about 8 minutes. Drop a couple of drops of worcestershire sauce and stir into the onions, cook for a minute and then put the onions onto a dish and set aside.

Don't clean out the pan- you're gonna put the sweet potatoes into the delicious onion residue. Add another 2 tbls of evoo and add in the cubed sweet potatoes. Season with salt and pepper, and cook on medium high until nice and tender and crisp and brown. mmmmmmm, I'm getting hungry again. Browning the sweet potatoes will probably take about 10-12 minutes, you want them browned really well, cripsy and fork tender. If it takes longer, no problem, just be patient with them. Once they're nice and browned, add in 2 tbls butter and melt it all over them. Then add in a couple more drops of worcestershire sauce, and then add in your chopped chipotle peppers. Stir well and let sit with a tiny flame under the pan while you cook the eggs.

Scrambled Eggs

2-4 eggs, depending on how many people you're serving

1 tsp heavy cream or milk

salt and pepper

hot sauce

Scramble the eggs in bowl with the cream or milk, salt and pepper, and a dash of hot sauce. In a small skillet, spray with non stick cooking spray or add in a tab of butter. Scramble the eggs on low heat until they're just cooked. You want them nice and fluffy and not overcooked.

Now the fun part, assembling breakfast- there will probably be too much hash for one breakfast, so you can put half of it into tupperware and save. Add some big spoonfuls of hash into the egg mixture, and add a big scoop of black beans. Serve, and eat like you mean it.

Enjoy!

Yeah, but....

One of the most common questions I get asked from non vegetarians is, "yeah, but where do you get your protein?" Meat eaters really think the only source of protein is from meat, and you can't blame them, that's what they know. I'm a runner, and protein is really important to my body and I need to eat a diet high in protein. How do I do that without chicken breasts? It's easier than you think. Now, I haven't been completely honest with you, I'm a known liar. I eat seafood. You're probably thinking, well then you're not a vegetarian. You're right, I'm technically a pescetarian which is a vegetarian who eats fish and other seafood. However no one except pescetarians know what a pescetarian is, and if I refer to myself as a 'pescetarian' I have to explain to confused people and also feel like a real asshole by saying fancy things like 'pescetarian'.

So yes, I eat seafood, but I treat it the same way I'd treat eating meat if I did and the same way I buy my fruits and vegetables. I eat sustainable seafood that I get from sources like Whole Foods or stands at farmer's markets. I only buy seafood that was wild caught and NEVER buy seafood that was farmed and raised. Farming fish doesn't even sound possible, and it kind of freaks me out. I also rarely eat seafood at restaurants unless I know it's wild caught- I guess I have a pretty great advantage living in California by the coast. Oh, and please, never go to Long John Silver's or buy shrimp tacos from Taco Bell. Just don't.

Alright, so protein and other nutrients. Quick side note- I'm not a nutritionist or doctor or expert or anything, I've just done research on where to get all of the nutrients I need. Aside from fish and other seafood like shrimp, I get my protein from varied sources. Beans and legumes like lentils, chickpeas, black beans, edamame are an amazing source of protein- and they're delicious. Beans can be thrown into just about anything. I put them in pastas, burritos, chilis, breakfast scrambles and anything else I can put them in. Also since chickpeas are a great source of protein- that makes hummus high in protein. And delicious. Of course eggs and cheese are great sources, and you can also get protein from brown rice, quinoa (a complete protein) nuts, and even dark leafy greens like kale and swiss chard. There are tricks to getting complete protein found in fish and lean meats- quinoa is one all on its own, but you can also combine peanut butter and whole wheat toast for a complete protein, and black beans and brown rice for a complete protein. See, it's easy. And delicious.

So the next time you run into a vegetarian, don't ask them where they get their protein because they know where to get their protein and how to take care of themselves. We're not hippies who talk to trees and wear dreadlocks and wear hemp. Well, some of us are.