The Sunny Side Up Recipes

Homestead Farm

October 31, 2015 by The Sunny Side Up Recipes Leave a Comment

Hello friends! I’m sorry it’s been so long since my last post, but I’m back and have a special treat for you today! For those of you who still need to get Halloween-ready, look no further– this is your one-stop shop for all things pumpkin and fall!

Last weekend I had a wonderful afternoon with friends checking out Homestead Farm in Poolesville, Maryland, about a 45 minute drive out of DC. For those of you in the DC area, this is a must-do (if not for the fall foliage along the drive, for the homemade apple pie you’ll get when you arrive)! Homestead is a pick-your-own produce farm specializing in apples in pumpkins during the fall, but also features a petting zoo, hay rides, an apple butter stand, and a small farmer’s market. It doesn’t get more fall, and it’s my absolute favorite place to go apple picking in the DC area. Check it out! Here are some of my favorite highlights:

The farm has three varieties of apples–Enterprise, Fuji, and Pink Lady. Fuji are my personal favorite because they’re sweetest, but their more tart Pink Lady apples are also great for baking (apple pie recipe coming soon).

We also made some new friends….

Put together some colorful fall centerpieces (watch out, Martha)…

…And picked out some flowers and produce for the week! My faves: red mums, pumpkin butter, homemade bread and butter pickles, and strawberry rhubarb preserves. Yum!

**Pricing: Pink Lady and Fuji apples ($1.49/lb) and pumpkins (59 cents/lb)

Strawberry, Mint, and Goat Cheese Salad

October 8, 2015 by The Sunny Side Up Recipes Leave a Comment

Lately I’ve been on a huge goat cheese kick. The soft, buttery texture is so versatile (recipe for my favorite beet and goat cheese appetizer coming soon!) and it’s so effortlessly classic and elegant. Since strawberries are turning out of season as we transition into fall, I thought I’d share one of my absolute favorite salad recipes to help you guys take advantage of this wonderful end-of-summer produce! This dish is great as a side or makes for an amazing quick office lunch with some chicken or salmon thrown in.

Strawberry, Mint, and Goat Cheese Salad

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Recipe type: Salad

Ingredients

5 cups of spinach
1 cup fresh strawberries, sliced
¼ cup sliced almonds
2 tbs freshly chopped mint
3 oz soft goat cheese
¼ cup balsamic vinegar
2 tsp honey
1 tbs chopped garlic
½ tsp salt
½ tsp freshly ground black pepper
¾ cup olive oil

Instructions

For the salad: Gently toss spinach, strawberries, almonds, and mint in a large bowl. Crumble goat cheese over salad, and pour over balsamic vinaigrette to taste. Serve within 1-2 hours of preparation.
For the dressing: Whisk all ingredients except for olive oil together in a small bowl until salt is dissolved. Slowly pour olive oil until fully combined.

Mediterranean Remade

September 16, 2015 by The Sunny Side Up Recipes Leave a Comment

One of the defining characteristics of Mediterranean cuisine is that it uses simple recipes with fresh, often local, flavor-filled ingredients. I love that it really embraces high quality ingredients but also that most dishes aren’t super complex. The result is that I typically spend less time in the kitchen (bonus during busy work weeks!) and get inspired visiting farmer’s or artisan markets in my neighborhood to get the best stuff just like my Greek grandmother used to.

Here’s a quick lunch I put together a few weeks ago after a trip to Cava Mezze on Capitol Hill. If you’re looking for a new spot near Eastern Market that’s relatively healthy, I highly recommend their tapas-inspired menu! Start with their watermelon salad with feta and mint and top it off with their grilled shrimp with fava bean puree.

First, I did a seasonal spin on a classic shepherd’s salad (typically called Greek salad in American restaurants) by tossing together cucumber, tomatoes, onion, and radish with parsley, lemon juice, and olive oil. I don’t love green peppers, so adding radish instead adds a wonderful crunch and a crispness. I topped my salad with Cava’s tzatziki, but I do often make my own for the week (recipe here) when I have more time. If you do end up making your own, you can recycle it later in the week or make these gorgeous lamb burgers if you’re feeling extra ambitious!

With the salad ready, saute shrimp in olive oil, oregano, garlic and lemon juice for about 10 minutes or cooked through. Here I added leftover grilled corn and asparagus as well to add flavor, but tomatoes or squash would also be excellent. For added bonus, you can also add a dry white whine (Sauvignon Blanc, Chardonnay, etc.) or parsley and mint for garnish.

Honey Peach Frozen Yogurt

September 12, 2015 by The Sunny Side Up Recipes Leave a Comment

For dessert, this fresh honey peach frozen yogurt is an absolutely wonderful addition to any summer meal!! It doesn’t use any added or processed sugar, so it has a hint of tartness while still keeping the sweet flavor and smooth, creamy texture you’d find in normal ice cream. The best part is that it uses plain, low fat Greek yogurt so it’s virtually guilt free.

To make your own, blend peaches, heavy cream, yogurt, honey, cinnamon and salt in a food processer. Pour mixture into a shallow pan and freeze for 2 hours. Remove pan and fold the liquid into a deeper metal pan, then refreeze. When you’re ready to enjoy, scoop and serve with fresh peaches and a garnish of mint. Voila!

Angel Hair Shrimp Scampi

September 8, 2015 by The Sunny Side Up Recipes Leave a Comment

As the summer comes to an end, one of the things I’ll miss most during the cold months in DC is the opportunity to have long candlelit dinners on our rooftop. The recipe below comes from a surprise dinner that my wonderful boyfriend, Michael, made a while back. No doubt we will be recreating this delicious recipe soon while we can take advantage of this beautiful September weather and fit in a few more rooftop evenings! 🙂

The first dish, angel hair pasta with shrimp scampi, is the perfect savory summer dish. We love that it’s light, colorful, and easily adapted to suit whatever summer flavors you want to incorporate!

For a quick dinner, cook pasta until al dente while sautéing shrimp in olive oil and garlic until fragrant. Add white wine and lemon juice on high heat and reduce, adding in butter and a ladle full of pasta water.

Add shrimp and vegetables (we used cherry tomatoes and yellow squash) until cooked through, pour over your pasta, and garnish with freshly chopped basil, parsley, and lemon zest. If you want to give it a kick, you can also add red pepper flakes, but for those of us who aren’t big fans of spice an extra sprinkle of basil also does the trick! Serve with fresh baguette and wine. Bon appetit!

A quick note on cooking with wine: Michael used Rodney Strong’s Sauvignon Blanc to make his reduction. Whenever you’re cooking with a white wine, I highly recommend using a dry, crisp white wine such as a Pinto Grigio, Sauvignon Blanc, or (unoaked) Chardonnay since acidic flavors will stand up to the heat better than overly sweet ones. You can then use the rest for drinking wine to accompany your dish—it’s a win win!

Dumbarton Oaks Gardens

August 28, 2015 by The Sunny Side Up Recipes Leave a Comment

While I usually post recipes on the blog, this week I had to make an exception because this was too special to miss! For those of you who live in DC, Dumbarton Oaks in Georgetown is truly a hidden gem and an oasis in the chaos of the city.

A historic estate built in the 1920’s, the fifty three acre property is surrounded by exquisite rose gardens, herb gardens, and fountains. National Garden even ranks it sixth in the world, keeping it in line with Versailles and Kew.

Needless to say, it’s absolutely stunning and well worth a visit! Entry is only $10 per person for the day and the entrance is found at 31st and R street, just a short walk from the main shops on M Street. I hope you enjoy it as much as we did!

Heirloom Tomato & Stone Fruit Caprese Salad

August 18, 2015 by The Sunny Side Up Recipes Leave a Comment

I’ve always been one for the classics (this may well explain my obsession with anything from the Barefoot Contessa!). but sometimes it’s also fun to mix it up a little bit.

In the summertime I’m always looking for quick, no-bake dishes with my farm share produce. It’s so simple but it’s truly a testament to that fact that a few fresh, seasonal ingredients can go a long way! Great food doesn’t have to be super fancy or high end. and it definitely doesn’t have to be difficult to put together. As my dear friend Ina always says, how easy is that?

FAQs & My Food Philosophy

August 4, 2015 by The Sunny Side Up Recipes Leave a Comment

Hello friends! I’m so excited to announce that I’ve just added a new “FAQ” section the blog in response to some of the questions I’ve gotten recently from my friends and family. As always, thank you so much for all of your support, suggestions, and kind comments these past few months. It’s been a joy to pursue health together with you all! A little taste of this new section:

What is your blog about?

Healthy cooking doesn’t have to be difficult. Whether you’re an athlete, a young professional, or just looking for some inspiration or cooking tips, I’m here to teach you how to make simple, quick, and easy recipes to fuel your life.

My recipes emphasize a plant-based lifestyle filled with fresh wholesome foods, particularly fruits, vegetables, lean proteins, grains, and some dairy (and of course some treats too!). I love knowing exactly where my food comes from and building recipes that revolve around bountiful seasonal produce, bold spices, and super foods that make us feel like we can take on the world.

What’s your cooking philosophy?

Food is nourishment.

We don’t know how good our bodies are designed to feel. I want my readers to experience how amazing it feels to have a beautiful, nutritious meal—to feel strong, confident, vibrant and bold. When we get into a pattern of eating wholesome foods that nourish us rather than processed ones that making us feel groggy, we can do anything we put our minds to.

Food is medicine. By eating the beautiful foods that we were intended to, we can actually heal our bodies and prevent illness and disease. Our Creator has provided us with all of the resources we need to live in total health with foods uniquely constructed to provide all of the nutrients we need to be healthy and strong.

No more rules or diets. Dieting is exhausting, and it takes all of the fun out of cooking. You won’t find any purposefully carb-free or fat-free recipes here, and that’s intentional. Dieting teaches us that we can’t trust our bodies and that we need to deprive ourselves of the foods that we love. But by practicing intuitive eating, listening to what our bodies are craving, and eating whole foods instead of processed ones (particularly processed sugar and flour), we can pursue our full health without guilt or stress. Cooking should be colorful, playful, and creative, and it’s time to bring the fun back into it. There’s too much going on in life to stress about food too–right?

Practice self-love. Rather than comparing ourselves to others and others’ body types, embrace yourself as you are. You are uniquely and wonderfully made, and there’s nobody else in the world like you.

What kind of camera do you use? Who takes pictures for your blog?

I take all of my own pictures using Canon EOS Rebel T3 Digital SLR Camera with an EF-S 118-55 mm f/3.5 – 5.6 IS Lens. This particular model has since been discontinued, but I highly recommend the Canon Rebel series for food bloggers looking for versatile yet sharp, crisp shots.

What does the title of your blog mean?

The first reason I chose this blog title is because all of my recipes are California-inspired. My recipes are all inspired by sunny beach days, outdoor farmer’s markets, and fresh, local ingredients.

Most importantly, I believe that we live our best lives when we have positive attitudes and practice gratitude for the many blessings God has given us. In the midst of the chaos around us, I wanted this blog to be a celebration of life, of color, and the joy of sharing meals in community and with loved ones.

Breathe, kick back, and never forget that each day is a gift and a new opportunity to serve and love others, which we can do best when our bodies are nourished by a healthy, natural diet. That’s what life on the sunny side is all about. 🙂

Half Marathon Training

July 29, 2015 by The Sunny Side Up Recipes Leave a Comment

Now that it’s officially summer, running season is upon us! I’m currently training for a few different races this fall and thought I’d share some tips and resources to help you prepare for your next half marathon race. Although 13 miles might sound like a lot (believe me, I used to think a 5k was a big ask!), it’s actually very doable if you stick to a regular training schedule leading up to the race.

Ideally, you’ll want to run up to 4 days a week. Using the model below, an average week would include a 3 mile run, a 4 mile run, another 3 mile run, and then a “long run” that will increase in length every week (see below) until you max out at the 12 mile point. It’s particularly important to allow yourself adequate rest in between runs, so I space these out during the week and always do my long runs on Sunday mornings.

A few additional tips on rest, endurance, and race training:

For longer races, consider running in intervals. I run my best–and fastest–races when I do a 5 minute run interval followed by 1 minute walk interval for the entire race. While it may seem counter intuitive (ie “Won’t I have a faster race if I just run the whole thing straight through?”), I find that the short resting period forces me to run at a steady pace so I don’t have to take breaks later. When I do run it’s faster, and the walking break helps to prevent injury.
Additional activities 1-3 days a week should include yoga, stretching, cardio, and/or strength training. If it’s too hot outside and I don’t feel like going on the treadmill for a longer run, I’ll try out an intense spin class or something else that’s indoors but will still give that cardio burn and get my heart rate up so I’m gaining strength on a cardiovascular level.
Hill or trail runs should be incorporated at least 1 run per week. Make this one of the three mile runs listed above and it will increase your endurance very quickly! High intensity interval training also will help!
Utilize an OFF day before long runs, and a cross-training or OFF day after long runs.
Want to map out your course? I use an iPhone app called MapMyRun” that uses GPS data to map out your run. Bonus: It gives you your distance, calories burned, and can time out intervals for you.

Sample “Long Run” Schedule

Week 8: 7 mile run

Week 7: 8 mile run

Week 6: 9 mile run

Week 5: 10 mile run

Week 4 : 11 mile run

Week 3: 12 mile run

Week 2 (Taper): 6 mile run

Race Week: 2 mile run/ 2 mile run /3 mile run /RACE DAY!!

Bluemont Vineyard

July 20, 2015 by The Sunny Side Up Recipes Leave a Comment

This Saturday I had an incredible afternoon visiting Bluemont Vineyard, a beautiful vineyard about an hour north of Washington D.C. in Bluemont, Virginia. In addition to having a wonderful selection of summer white wines, it also has one of the most breathtaking views I’ve ever seen. For all of you in the DC area, Bluemont is a must see! It’s truly a gem.

The winery has a store, a two-story wine tasting room, and a gorgeous deck overlooking the mountainside. The wine tasting itself is $6 and includes 4 varieties, including three whites and one red, but also has a nice great variety of dry and sweet wines. While all of them were great, my favorite was the Farm Table White, a crisp, dry Chardonnay blend with a hint of zest and citrus–it’s super fresh and smooth, making it a great compliment to most summer dishes. We also loved their peach wine, a light and fruity summer treat that would be great with barbecue or fish.

Another highlight was definitely the food (no surprise there)! They have an amazing food menu, but after much deliberation we ended up ordering the taster’s platter, which came with a warm, fresh baguette, homemade cheeses, prosciutto, dried fruit, and other delicious goodies. We felt seriously spoiled, and every bite was absolutely delicious. Doesn’t this look wonderful?

All in all, this is definitely a must-see if you’re looking for a relaxing weekend day trip to get out of the city. Bluemont has some of the best views of any winery in the area, and the food and wine selection were excellent! We can’t wait to go back soon. For more information on their wine selection and hours, check out their website here. Cheers!