The Sunny Side Up Recipes

Fresh. Clean. Radiant. Living life on the sunny side.

10 Minute Butternut Squash Ravioli

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This is such an easy and simple dinner recipe! While most of the recipes I post are all completely homemade, I’ve started making a few more semi-homemade dishes now that I’m balancing blogging with graduate school, and couldn’t wait to share this one with you all! It’s super simple and usually takes me about 10 minutes to make. And it’s especially wonderful when I’m looking for some comfort food after a long day of classes or when I want to cozy up on a snow day during the winter months.

For the base of the dish, I use the Trader Joe’s Butternut Squash Triangoli  below, which is available in the freezer section of any of their stores. After my ravioli is done cooking (it typically only needs about 5 minutes in boiling water), I drain the pasta water right away, and while still hot I cut in 2 tablespoons of butter. Then, I add 1/4 cup of freshly grated parmigiano reggiano, 1 tablespoon of cinnamon, and about 4 tablespoons of finely chopped walnuts, and serve it immediately.

While it’s a bit unconventional to put cinnamon on pasta, I find that it adds a wonderful contrast with the savory, salty taste of the parmesan, while the walnut adds just enough crunch to keep things interesting. If I have more time, I also add roasted, caramelized butternut squash (usually whatever I have leftover from earlier in the week!) and/or spinach or kale to make it a bit more balanced. Enjoy!

 

Homemade Chocolate Bark

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This homemade chocolate bark is beautiful, and is such a decadent treat during the holiday season, but it’s also a great item to make as a gift for the holidays and customize it to the taste of your recipient. Dark chocolate–what I use here–is high in antioxidants and I find that even a small piece of good quality, dark chocolate usually satisfies my sweet tooth right away.

To “decorate” my chocolate, I use hazelnuts, walnuts, and the dried rose petals (available here and in most Japanese grocery stores or tea stores), although you can use whatever toppings you like once you get the method down!  Here are a few of my other favorite pairings:

  1. Dried apricot, coconut chips, and cranberries
  2. Milk chocolate with hazelnuts and orange zest
  3. Dark chocolate with roasted almonds, raspberry powder, and sea salt

Homemade Chocolate Bark
 
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Ingredients
  • 10 oz good quality dark chocolate (for more depth of flavor, you can mix bittersweet and semisweet chocolate here)
  • 1 handful pistachios, roughly chopped
  • 1 handful walnuts, roughly chopped
  • 1 handful dried rose petal leaves
  • 1 pinch of flaked sea salt
Instructions
  1. Finely chop chocolate bars and place in double broiler with heat on medium, and add coconut oil. Gently stir until chocolate is liquified. Remove from heat. Stir until smooth and glossy.
  2. Pour the melted chocolate onto a parchment paper sheet on top of a cookie sheet. Sprinkle the top evenly with toppings, and refrigerate for an hour until solid. Cut into pieces and serve.

 


 

Kale Caesar Salad

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This is my go-to lunch and during the week one of my favorite recipes when I want a quick side dish or a lighter meal!

While it might sound strange, the key to any kale salad is actually to massage it, which adds flavor and helps get rid of that bitter, tough taste of kale so that it has a consistency more like a spinach or normal salad greens. It’s definitely a bit more work, and, again, a little weird, but it makes all the difference.

Typically, I make a big batch of salad along with some lemon herb chicken and homemade rosemary croutons on Sunday night and split everything up into tupperware for lunch each day of the week, topped off with Trader Joe’s Romano Caesar Dressing. Meal prep requires a lot of work on the front end, but it’s so wonderful to grab my meals for the day each morning and go without having to worry about stopping later in the day!

 

Kale Caesar Salad
 
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Ingredients
  • 2 bunches Tuscan or curly kale, tough stems removed, leaves roughly chopped
  • 2 tablespoons olilve oil
  • Juice of ½ lemon
  • 1 cup cherry tomatoes, cut in half (I love using multicolored ones here)
  • 1 cucumber, sliced
  • 1 avocado, diced
  • ¼ cup parmesan cheese, shaved
  • ½ cup croutons
  • ½ cup chicken, cooked and shredded
Instructions
  1. Rinse kale, dry, and tear into bite-size pieces. Add olive oil and lemon juice and "massage" into kale for 4 minutes, or until tender.
  2. Add in all other ingredients, toss lightly, and serve with lemon garnish.

 

15 Minute Dinner: Lemon Herb Chicken and Asparagus Risotto

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During finals week at school, it seems like there’s never enough time to get everything done, especially when it comes to cooking healthy meals. This dinner only takes 15 minutes minutes and is a delicious, healthy meal that better yet, always yields lots of leftovers for lunch the next day!

First, I found the asparagus risotto in the frozen section at Trader Joe’s. It’s one of my absolute favorite sides when I’m craving something really hearty and satisfying, and at only $2.99 it tastes so decadent. On average, one bag will yield about three servings (you don’t need much because it’s so rich!), and takes about 10 minutes to cook on your stovetop.

While the risotto is heating up, I throw one package of boneless, skinless chicken breast tenders into a sautee pan with two tablespoons of olive oil and two garlic cloves, finely chopping. As the chicken is cooking, I add about 1-2 tablespoons of oregano and the juice of two lemons, leaving about 3 tablespoons of lemon juice to add to the risotto (I love a lot of lemon, but feel free to use just one instead!).

Plate and serve with a simple salad and a lemon wedge for garnish, and you have a quick, delicious meal ready in a snap!

 

Tips for a Stress-Free Thanksgiving Meal

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thanksgiving

Thanksgiving is hands down one of the best foodie holidays all year, but it can also turn into one of the most stressful ones! Here are my tips on making the holiday as simple and stress-free as possible–and a few of my favorite recipes to add to your Thanksgiving menu! 

  1. Plan ahead:  Creating a timeline with a game plan of how and when you’ll cook each dish is the most surefire way to eliminate day-of stress.Williams Sonoma puts out a great expert Thanksgiving timeline every year!
  2. Order a cooked turkey: Since roasting a turkey is often the hardest part (There are so many questions! How long do you defrost it for? How do you season it? How do you slice it?!), don’t be afraid to order a pre-cooked bird from a local restaurant or supermarket, or for a smaller crowd buy pre-sliced turkey from a high quality store. Your guest won’t know the difference, I promise!
  3. Clean as you go: My mom taught me this one and I’ll never forget it. Wiping down counters, putting away ingredients, and keeping the trash and recycling empty as you cook makes clean up so much more manageable. Thanks, Mom! 
  4. Make a double recipe of stuffing: It’s so popular that it’s always the first to go at our house! Be sure to use plenty of moisture so it keeps for those wonderful after-Thanksgiving leftovers.
  5. Know your audience: It’s always the worst when you make your favorite family recipe only to find out that your guest is allergic to gluten and everything else under the sun. Politely ask guests a week before if they have any allergies, or better yet, add a line to your e-invites to make sure you have your bases covered. 

  6. Chop in advance: If you really want to get ahead of the game, chop up veggies (hello, onions), herbs, and garnishes one day in advance. Herbs can be placed in a plastic bag with a damp paper towel. 

  7. Add some blooms: Take a bloom from the centerpiece and put it in a bud vase in the guest bathroom. Want to make a big impact? A little filler, like eucalyptus, can help to give your arrangements an extra wow factor. 
  8. Prep snacks: I don’t know about you, but cooking always makes me so hungry!  like to prep some healthy snacks, like apple slices or chopped veggies, to stay satisfied while cooking all day so I don’t eat as much when the big meal is finally ready. 
  9. Start a day early: Our family usually also makes a couple sides–like stuffing or yams–a day early, so that on Thanksgiving Day we only have to cook the turkey and a few of the lighter sides and can spend more time actually enjoying the day. The same goes for setting your table place settings.
  10. Include everyone: In my experience, everyone likes playing a small part if you ask them to. Set aside a few jobs, like chopping or opening the wine, for anyone who wants to help out. 

Not sure how much food to make? Food 52 created this great go-to guide to help you determine how much you’ll need of each dish for the average guest. For drinks, most people recommend about 8 bottles of wine for 12 people.

Want some fresh recipe ideas? I ‘ve got you covered! Here are a few of my faves: 

Arugula Salad with Pomegranate and Apple 

Lemon and Parmesan Kale Salad 

Cheddar Chive Biscuits

Pumpkin Chocolate Chip Cookies

Pumpkin Cheesecake Dip 

Header Image from The Everygirl: http://theeverygirl.com/7-delicious-recipes-to-wow-everyone-at-friendsgiving

 

SoulCycle: Everything You Need to Know

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The Experience: If you haven’t been to a SoulCycle class before–or a formal spin class for that matter–your first class will definitely be a new experience. Dim lights, loud music, and candles all help to create an oasis away from everyday life. Each class runs for 45 minutes and includes a short warm-up (usually 2 songs), a 3-minute arms section (using 2, 3, and 5 lb. weights), and a short stretch at the end. While it’s a full-out cardio workout, instructors also aim to make the class fun and inspiring, and set all of their moves to a unique playlist. Don’t be alarmed if you see a lot of combo moves, like crunches, push-ups, and tap-backs to get your heart rate up–do you, and over time you’ll work up to moving with everyone else in the class.

What should I bring?: Expect to sweat–a lot. SoulCycle also provides special shoes that clip into your bike (free for your firs ride!), so make sure to bring socks, and wear moisture-wicking clothing since classes can get very hot. Also, make sure to bring water with you (!) or buy some at the front desk.

Power up: Like any HIIT or intense cardio workout, try not to eat a large meal within two hours of class. Go for a light carb one to two hours ahead class, like oatmeal or a banana, and after class recharge tired muscles with a balanced meal containing protein and complex carbs. Make to drink plenty of water before/after to class to stay hydrated, and go for some electrolytes after class if it’s especially hot!

Facilities: While SoulCycle can be a bit pricey, one of the best perks is their amazing facilities. SoulCycle locations have a fully stocked locker room with showers and all the amenities you’ll need, including everything from shampoo/conditioner to lotion, razors, and hair ties.

Instructors: Love Taylor Swift? Or are you more into hip-hop? Each instructor brings their own flair (and playlist!) to class, so I recommend checking trying several different instructors to find the style that’s best for you.

How do I sign up?: Ready to try it out? Great! All sign ups go through the SoulCycle website, where you get to reserve a specific bike. For your first ride, I recommend avoiding the first row, which is usually best for more experienced riders who can follow all of the instructor’s cues and “lead” the rest of the class. On the day of your first ride, make sure to arrive 15 minutes early to sign a consent form, put your things away, and have ample time to set up your bike and weights before class. Good luck!

 

 

 

Cure-All Chicken Soup

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Whenever I was sick growing up, my mom would make us this homemade soup from scratch (just like my grandparents did for her) and fill dozens of tupperware containers with the leftovers so we could take it out the next time someone was sick. Even now as an adult, I find myself making it whenever I have a bad cold because it’s so much more flavorful and nutritious than your normal canned chicken noodle  soup–plus, it has that special “mom” touch to it, and I love knowing that it’s a recipe that has been passed down through the generations.

The next time you’re stuck inside on a chilly fall afternoon, make a big batch and save the rest for a rainy day when you need it most–you won’t be sorry. Thanks, Mom!

 

 

Mom's Homemade Chicken Soup
 
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Prep time
Cook time
Total time
 
Ingredients
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 2 chicken breasts (with bone and skin)
  • 1 cup yellow onion, finely diced
  • 1 cup celery, finely diced
  • 1 lb carrots, diagonally sliced
  • 3 heads of broccoli, cut into bite-sized pieces
  • 1 lb yukon gold potatoes
  • 3. cups spinach
  • 4 tbs oregano
  • 2 bay leaves
  • Salt and pepper to taste
Instructions
  1. Finely chop onion, garlic, and celery in a large pot. Sautee in olive oil and dry herbs until translucent, about 3-4 minutes.
  2. Add chicken, potato, carrots, celery, and 5 cups of water. Once it hits a boiling point, turn down to a low simmer for 40 minutes.
  3. Add broccoli and spinach. Let simmer for 20 more minutes. Remove chicken and shred it, removing skin and bone. Add chicken back to the pot and cook until the potatoes are cooked through.

 

 

 

 

Carmelitas

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Midterms are in full force, which means more baking than usual because it’s the perfect excuse for a study break! This week I made one of my favorite recipes, carmelitas. If you haven’t heard of them before, they’re the most delicious cookie bars with a chewy, chocolate and caramel center and an oatmeal brown sugar crust. They’re quick and easy to make but are always a crowd pleaser–and make great study fuel. I hope you enjoy them as much as we did!

 

(Vegan) Banana Cream Pie

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I know, I know what you are thinking. Vegan banana cream pie? I had the same thought when I first saw this recipe and decided that was exactly why I needed to try it out. Well friends, the verdict is: vegan actually looks pretty good for this recipe. Apparently you can eat your (pie) and have it too.

So how does it work? The recipe (from the vegan bloggers over at Minimalist Baker) uses almond milk in the filling, thickened with cornstarch and coconut sugar, rolled oats and coconut oil in the crust, and–the winner–coconut cream for the topping.  I’ve never used coconut cream before, but the result was so delicious that I think I might make the switch for normal recipes too!

Upgraded Avocado Toast

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If you’re like me, you’ve also seen the avocado toast craze take off the last year or so. While I love avocados (I did grow up in LA, after all!), I refuse to pay $10 for it at a restaurant and always experiment with different recipes at home. I’ve gone through dozens of versions, but I keep coming back to this simple, fresh recipe that I absolutely love that uses scallions, lime, olive oil, and sea salt. For a heartier version, I add arugula and a side of eggs (or, if you really want to impress your friends, try this).

Make sure you use a good, seedy bread (I like to buy mine at a bakery up the road) and fresh herbs. Pro tip: Wrap your herbs in a paper towel with a splash of cold water, and keep in a large ziplock bag in the fridge to make your herbs last longer.

What’s your favorite way to make avo toast? I’d love to hear! For more ideas, check out my previous entry on my favorite 6 ways to make it.

One last tip: always serve with a small garnish so your guest will know which ingredients you used!