The Sunny Side Up Recipes

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

Raw Chocolate Ganache Torte

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Since I have such a big sweet tooth it’s always a win to find sweets that are delicious but also healthy. This chocolate ganache torte from Deliciously Ella is just that. It’s made from simple, whole ingredients and even has a few mystery superfoods–like avocado and chia seeds–snuck into the recipe. Best of all, it only takes a few steps to make and is perfectly shareable for your next dinner with friends and family. For affect, add a sprig of mint and some fresh berries, but it would also be wonderful with some ice cream, whipped coconut cream (if vegan), or a sprinkle of powdered sugar. Enjoy!

(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!

Detox Kale Salad

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One of the best ways to counteract holiday overindulging is to load up on fiber and leafy greens immediately after. This crisp kale salad is chock full of fiber, and the citrus adds a zesty punch–think a healthier, lighter version of a Caesear salad. This delicious salad only takes a few minutes to prepare and will have you feeling refreshed in no time!

 

Detox Kale Salad
 
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Ingredients
  • 1 bunch lacinato or tuscan kale (look for dark, flat leaves)
  • ¼ cup freshly grated parmesan cheese
  • 1 garlic clove, peeled and finely minced
  • 1 tsp lemon zest
  • 1 tbs olive oil
  • Juice of ½ lemon
Instructions
  1. Rinse and wash kale leaves and tear into small, bite sized pieces, removing the stems. Pat dry and set aside in a large mixing bowl.
  2. In a small bowl, mix together juice of one lemon, garlic, lemon zest, and olive oil. Pour over kale and add salt and pepper to taste. Set aside for 15 minutes.
  3. Add fresh parmesan and serve.

 

Avocado Toast: 6 Ways

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Avocado toast has become so popular this year! Here are my top 6 favorite ways to make it, using basic avocado toast as your base:

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Savory: Smoked salmon, lemon juice, fresh dill, red onion

Sweet: Strawberries, basil, lemon, hemp seeds, drizzle of balsamic vinegar

Sunshine:  Soft boiled egg, olive oil, basil, black sesame seeds, sea salt

Caprese: Tomatoes, basil, balsamic vinegar, buffalo mozzarella

Mexican: Sweet corn, queso fresco, cilantro lime juice, paprika

Mediterranean: Whole milk yogurt, za’atar

 

 

 

Peach Panzanella Salad

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I am so excited to share my very favorite recipe of the summer so far!

Inspired by the bruschetta we made earlier this month, I made this panzanella salad last week using the leftover produce we had in the house and it was a huge hit! I love the contrast of these colorful tomatoes with sweet peaches and the crunch of these delicious homemade ciabatta croutons on top (not pictured above). This is definitely a winner!

Peach Panzanella Salad
 
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Ingredients
  • ½ red onion, thinly diced
  • 1 cucumber, diced
  • 1 lb cherry tomatoes (preferably in an assortment of colors), diced
  • 1 lb fresh peaches, diced
  • ¼ cup basil, finely chopped
  • ¼ cup mint, finely chopped
  • 1 ball buratta cheese
  • ½ loaf ciabatta bread (preferably stale)
  • 7 tbs olive oil
  • 3 tbs oregano
  • Juice of ½ lemon
  • Salt and pepper to taste
Instructions
  1. Preheat broiler. Tear bread into small, bite-sized pieces and place on a lined baking sheet. Toss with 3 tbs olive oil, oregano, and salt and pepper to taste. Toast lightly in oven for 2-3 minutes or until golden brown, and set aside.
  2. In a large bowl, lightly toss peach, cucumber, red onion, tomatoes, basil, and mint in a large bowl. Sprinkle with remaining 4 tbs olive oil, lemon juice, and salt and pepper. to taste. Serve, garnishing with toasted ciabatta croutons and bite-sized pieces of buratta.

 

Peach, Avocado, and Heirloom Tomato Salad

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Let’s be honest, salads can get boring sometimes. But, this one is a far throw from your typical salad (teaser: it doesn’t even have lettuce) and I love that it combines my three favorite summer ingredients all in one beautiful, colorful dish! Who would think that peaches, avocados, and tomatoes go well together? I’m so glad they do. 

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Peach, Avocado, and Heirloom Tomato Salad
 
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Recipe type: Salad
Ingredients
  • 2 peaches
  • 1 avocado
  • 2 heirloom tomatoes (try a variation of colors)
  • ⅛ cup red onion, finely chopped
  • ⅛ cup cilantro
  • 1 tbs lime juice
  • 2 tbs olive oil
Instructions
  1. Combine sliced peaches, tomato, and finely chopped red onion in a bowl. Add in diced avocado and lightly toss in lemon and olive oil. Garnish with cilantro and serve.

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Grapefruit Avocado Salad

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Now that summer is finally here (!) and the days are heating up, I thought it was the perfect time to try out some light, refreshing citrus salad recipes.

While it might seem like a strange combination, avocado and grapefruit are one of my favorite pairings. The creaminess of the avocado contrasts with the brightness of the grapefruit flavors, which add just the right amount of tang to make this salad different and interesting.

I hope you enjoy, and happy summer!

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Grapefruit Avocado Salad
 
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Ingredients
  • 1 head butter lettuce
  • 2 grapefruits,peels and segmented
  • 1 avocado, sliced
  • ¼ cup fennel, thinly sliced
  • 2 tbs mint, finely chopped
  • ¼ cup extra virgin olive oil
  • 3 tbs lemon juice
  • 1 shallot, finely diced
  • Salt and peper to taste
Instructions
  1. Segment grapefruit in to pieces by carefully peeling off skin (be sure to remove the white segment) and segment into slices. Slice avocado and set aside.
  2. Whisk together olive oil, lemon juice, shallot, and salt and pepper. Set aside.
  3. Lightly toss all ingredients together in a large bowl and serve immediately.


Green Matcha Latte

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I gave up coffee for Lent (one week left!) and since then have been drinking green tea almost nonstop. To mix it up a little, I started making these matcha green tea lattes, which I usually order at Starbucks for a treat but often find them to be too sweet. I decided to try making my own recipe at home and I love them so much that I think I might just stick with them instead of coffee from now on even after Lent is over.

Matcha lattes still have that same warm, comforting feel of a cup of coffee or a regular latte and offer a slight caffeine boost to increase focus and energy. Better yet, matcha is packed with antioxidants. amino acids, and chlorophyll, which is where it gets its light green color. Unlike traditional green tea, matcha preparation involves covering the tea plants with shade cloths before they’re harvested to increase chlorophyll production, at which point the matcha tea leaves are ground into a fine powder  (“matcha” literally means powdered tea). As a result, the powder is much more potent than drinking tea water and its nutrients can be more readily processed by the body. I make mine in the morning with almond milk and a touch of honey and it’s a wonderful way to start the day!

Green Matcha Latte
 
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Serves: 1
Ingredients
  • ¼ cup hot water
  • ¾ cup vanilla almond milk
  • 2 teaspoons matcha tea powder
  • 1 tablespoon honey (or as much as desired)
Instructions
  1. In a mug or a medium bowl, add the matcha tea powder and honey to a small amount of hot water and whisk until fully dissolved.
  2. Heat almond milk add in matcha solution, and pour into a mug. Serve hot and enjoy!

Detox Salad

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Winter always seems to mean eating heavier foods–stews, pastas, you name it–and every now and then I find myself looking for something fresh to balance things out. This salad is super light and always makes me feel rejuvenated and energized during those cold winter months. I love how the citrusy vinaigrette dresses up the greens and how the avocado and pine nuts add such great texture. This is definitely one that you’ll want to keep through spring–I make a big batch at the start of every week and can’t get enough of it. Enjoy!

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P.S. For added flavor and a more spring-friendly recipe, consider toasting the pine nuts and adding citrus, such as fresh grapefruit, or adding extra basil to the vinaigrette.

Detox Salad
 
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Ingredients
  • 1 bunch asparagus
  • 4 cups arugula
  • ⅓ cup pine nuts
  • ¼ cup basil, chopped
  • 1 avocado, cubed
  • 1 tbs olive oil
  • Juice of one orange
  • Juice of one lemon
  • 1 tsp raw honey
  • 3 tbs. good olive oil
  • Salt and pepper to taste
Instructions
  1. Rinse asparagus into 1-inch pieces and sautee in olive oil for 5 minutes or until bright green. Remove from heat and set aside.
  2. In a large bowl, lightly toss arugula, asparagus, avocado, pine nuts, and basil.
  3. In a small bowl, whisk together orange juice, lemon juice, olive oil, honey, and salt and pepper to taste. Pour over salad in small increments (I often end up with more dressing than I need), toss, and serve.

 

Israeli Salad

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As far as salads go, this is about as quick and easy as it gets! I love the bold, fresh, flavors. But even more, I love that this takes less than 5 minutes to make and I instantly have a healthy, delicious lunch on the go. Sometimes, it’s the simple classics that are the best recipes.

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Israeli Salad
 
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Ingredients
  • 2 large cucumbers
  • 1 pint cherry tomatoes, sliced in half lengthwise
  • ¼ cup fresh feta cheese, crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons mint
  • 2 tablespoons parsley
  • 1 tsp cumin
  • Juice of half a lemon
  • Salt and pepper to taste
Instructions
  1. Combine all ingredients in a large bowl, gently toss, and season with salt and pepper to taste.