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Food

Chim-Chimichurri! Kiss your A1 bottle goodbye and try this super simple Argentinian alternative. With its simple key ingredients, this was the zippiest, freshest, most delicious steak experience we have had in awhile.

Our good friend Daisy Chan from Food Within Reach came over last weekend and made us dinner in our quaint DTLA kitchen. I’ve known Daisy for quite some time, and her passion for delicious food is only overshadowed by her amazing skills to cook it. So luckily for us, she agreed to come over and bless us with her talent! Yeah yeah, WE ARE SPOILED. ūüėČ

Her recipe was so quick and easy…only a few ingredients! Take a look at what she created, and when you try it out yourself, invite us over for a taste-test? THANKS! xo

SERVES: 4 РTOTAL TIME: 15 Mins

INGREDIENTS

1 cup Italian parsley
1/2¬†cup cilantro (since Ricky doesn’t like too much cilantro)
1 whole lemon (juice)
1/2-1 cup olive oil
1 shallot
2 cloves garlic
pinch of salt
1/2 tsp red chili flakes

DIRECTIONS

  1. COMBINE: Place all ingredients and only 1/2 cup of the olive oil into a food processor.
  2. BLEND: pulse the sucker!
  3. TASTE:¬†Now it’s time to have a little taste test to see if you like the flavor. I like my chimichurri to have a bit of a¬†rougher texture with more greens than oil. I also LOVE GARLIC. If you¬†want a more milder, subdued flavor, add more olive oil.
  4. USE! Place a heaping spoonful (or more) over a delicious steak or put away in the fridge for later use. Make sure to keep it inside an airtight container and it will last up to 3 days.

 

Breakfast on the weekdays are a tough one for us. We never have time to make anything intricate¬†because Ben is always out the door for work before he can even get the frying pan hot. These¬†breakfast egg cups are just the trick to get a complete little meal to tide you over until that breakfast protein shake!¬†You can also make¬†these little¬†guys in advance, so you can¬†pop em’ in your mouth before you start your day every morning!

The key ingredients of these guys are all the things that we love to eat every breakfast; Bacon & eggs. Make sure to get uncured¬†bacon too! Yes, it’s important. The less amount of process fats we have in our diets, the better!

You also want to make sure to save all that uncured bacon grease and use it to sauté your garlic. Follow that with your cauliflower real quick. It really adds a bit of dimension to the cauliflower.

Once cooked, these should last you a good 3-4 days. Maybe consider doubling up the recipe so you can have them for a couple mornings. One batch makes up to 6 muffin cups and each of us eat 2 in one sitting (maybe 3 after a hard workout).

 

MAKES: 6 cups – COOK TIME: 30 Mins

INGREDIENTS

6 eggs
6 slices of uncured bacon
2 tsp garlic
2 cups finely chopped cauliflower
1 cup defrosted and drained spinach
1 tbsp Italian herbs
Salt & pepper to taste
1/4 cup almond milk

DIRECTIONS

  1. Preheat oven to 350¬ļF
  2. Fry up your bacon in a pan so that they’re super crispy.
  3. Next, roughly chop up the bacon. Set aside for later.
  4. With the bacon grease still in the pan, quickly saut√© the garlic until it’s golden brown.
  5. Now gently add in the chopped cauliflower and sauté at medium heat for around 8 minutes.
  6. Next beat your eggs, and then add in the chopped bacon, sautéed garlic/cauliflower mixture, spinach, herbs, almond milk, and salt & pepper.
  7. You now want to lightly grease your muffin pan with olive oil . Fill to the top with the mixture.
  8. Now pop them in the oven and let cook for 30 minutes.
  9. When done, you’ll want to quickly run a butter knife around the edges of each egg cup to help it pop off the muffin pan.
  10. Serve and enjoy!

Say hello to our new favorite brunch spot: Pitchoun! Bakery located on Olive & 6th St.

We love their French inspired menu, elaborately detailed desserts, and even a wine bar. During Halloween season, we treated ourselves to the cutest little ghost pastry (surprise, it’s a MINI CHOCOLATE CAKE?!). But what’s most memorable about Pitchoun is its atmosphere. With a front row view of Pershing Square, rustic and industrial textures, and whimsical orange accents, it wins big on comfort level. Next time, I’m reminding myself to bring a laptop to set up shop and drink “Little Piggy” lattes all day.

Check out one of our favorite healthy Eggs Benedict recipes from Paleo Newbie below. That’s right…HEALTHY!

Paleo Eggs Benedict

 

When it comes to cooking or baking, SIMPLE is what I like to hear. The less complicated it is, the better. This berry crumble is not only super easy¬†to make, but it’s almost a guilt-free treat that doesn’t make me feel like Augustus Gloop sticking my head into a river of chocolate.

Like everyone, Ricky and I NEED sweets to get us through some days.¬†But who wants to blow all their daily calories with just one treat? Although this is not completely guilt-free (I said “almost guilt-free”), it does the job and leaves a smile on both our faces after we’ve gobbled everything up.

SERVES: 2 – COOK TIME: 30 Mins

INGREDIENTS

1/2 cup almond meal
2 tbsp coconut flour
1/2 cup nuts (can be any kind you like)
1/4 cup ghee or coconut oil
1/4 tsp cinnamon
1 tbsp honey
2 cups mixed berries (fresh or frozen works)

DIRECTIONS

  1. Preheat oven to 350¬ļF
  2. Mix almond flour and coconut flour together*
  3. Crush nuts and add to flour mixture
  4. Add cinnamon, ghee or coconut oil and honey to mixture and combine well
  5. Take half the mixture and split to line bottom of two small ramekins
  6. Next layer in fresh or frozen & defrosted mixed berries
  7. Finally, top off the rest of the crumble mixture over the berries.
  8. Now pop both ramekins in the oven and let cook for 30 minutes.
  9. Once done, let rest and then serve by itself or with some cold coconut whipped cream for an added treat.

*Why a mixture of almond flour and coconut flour? Technically you can just use almond flour, but I love the slight texture and flavor that coconut flour adds.

Opening its humble doors just a few months ago and only¬†a couple blocks away from our place, we take a quick walk to¬†Andante¬†Coffee Roasters¬†located on the corner of 8th and Grand.¬†¬†This is Andante’s 3rd store location with¬†its predecessors found¬†in both¬†Echo Park and another in Fairfax.

Walking up, I was super excited to see the potential of this area. The shop¬†is located near¬†the new Whole Foods Supermarket slated to open on the first week of November. With a 41,000 square foot luxury apartment building above it, these future residents are SET. As of now, it’s just a tad bit quiet in this area, but I’m sure that it will be a much different story just a couple month from now.

We were super impressed with the selection of coffees,¬†lattes, and teas at Andante. The menu was simple enough to not be overwhelming, but interesting enough to make us want to come back to try another. This time we tried the Guatemala, which was a hand drip (oooh fancy), and a caramel latte, which was quite the decadent treat. I’m not the most trained coffee connoisseur, but they were both smooth and delicious.

Almost better than the coffee was the¬†amazingly friendly service. There was only one person behind the bar, a sweet guy by the name of Matt, and he was the epitome of a cool neighborhood barista. I think what’s argulably more important than the quality of product is the quality of service. #mancrushmonday

We’ll be sure to come back to Andante again soon!

Visit Andante Coffee Roasters in DTLA!

816 S Grand Ave. Los Angeles, CA 90017

Directions

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