{No Oil} Pesto

Yeah, you read that title right - No. Oil. Pesto. I'm going be doing a couple of recipes that don't include oil because I'm on an eating regimen that doesn't allow it (or butter, or alcohol, or carbs - aka anything good in life (jk)). This forced me to be creative (during a time when brain farts happened more often than not) and mix up my favorite pasta sauce. To be honest, I've always thought pesto had too much olive oil in it to begin with. Looking at the bottom of an empty bowl where pesto played a part always made me feel a little bit guilty. Now, after a few test runs, I found a way that requires zero, zip, nada oil and it tastes great. I'm not kidding and not the alternative "great" - like the real, I-will-never-make-it-with-olive-oil-ever-again-great, deal. See below what the twist is...and, as always, enjoy!

PS - Huge thanks to my co-worker Charles who gave me this wonderful food processor!!!!

Truffle Burrata Bruschetta

Clearly, I like baguettes being the vessel of my recipes (i.e. Salmon Bruschetta, Avocado & Tomato Bruschetta, and Shrimp & Avocado Smash Bruschetta) - or maybe I just really like bruschettas. This one is more classic, but with, you guessed it, a twist. Buratta is my go-to cheese, and anything with truffle in it is welcome in my kitchen. This is a simple and fast appetizer that will surely please the whole party!

Grilled Soy Salmon

For the past couple of months I've been obsessed with using my charcoal grill on my (little) deck. Rumor has it, California will be getting hit by El Nino this winter, so I'm trying to get in as many BBQ nights as possible. My friend that lives in NYC (shout out to Jamie!) Snapchatted a picture saying it was 10 degrees...so, sorry East Coasters, the BBQ ship may have sailed for you this year. But, hey, this recipe is just as good with an indoor grill pan!

Barbecuing salmon has always been a little tricky, seeing that the fish gets super flaky once ready. Not going to lie, my finished product pictures aren't the best I've ever taken, but the flavor is on point (and I had it for a lunch and 2 dinner's so far). If you're grill is still able to be used, I encourage you to test this out!

Salmon Bruschetta

What better way to pick up W.A.L.T. then on a cool-but-sunny Sunday with non-stop football on (right now, Latavius Murray can't seem to hold on to a ball and the Bills decided to score, finally) while being a "tad" bit hungover on my couch. I have quite a bit of recipes locked up in my photo vault which I'll be showcasing throughout the week. This particular recipe, Salmon Bruschetta, came about when I was craving a bagel and lox, but didn't really want to smother cream cheese (I was clearly not in my right mind at the time) on a carb-heavy bagel. So, I got out one of my favorite ingredients, Greek yogurt, and made it work. This is perfect for some pre-holiday get togethers (think: Pumpkin Painting Potluck Party) that still gives you the flavor of a bagel and lox, but feeling a little lighter. Enjoy!

The Everything Chopped Salad

Hello, world! I know you're all probably sick of me apologizing for not posting for awhile, but I swear, this is my last apology. Life has finally tamed down a bit, and my routine is set. That means more recipes for you.

This recipe is something that reminds me of home. Every time I make it down to Newport Beach, my dad and I head to a place called Gulfstream. It's a top five for me. What I usually order is the Crispy Chicken Sandwich, but due to my Lent constraints (no bread-based carbs), I recently had to order the Chopped Salad. I always forget how delicious this salad really is. It's complex in flavor because there are so many components that go into it. So, I like to call it the Everything Salad. It's not an exact replicate (as always, I added my lil' twist), but the flavors will make your taste-buds dance and put a smile on your face. If you're a carbavor, add fresh made chunky croutons to make it even better.

Take Two Tuesday: Avocado and Tomato Bruschetta

I was craving my Avocado and Tomato Bruschetta and thought it'd be great for a T2T. My original post was poised for Spring / Summer weather and thought it'd be nice to utilize some indoor equipment and still get these delicious bites. Try it out for your next appetizer, or use a larger loaf to make it suitable for dinner!

Rosemary Focaccia Bread

There's something about bread that gets me excited to make it.  It's such a simple food, but there's definitely an art to making it homemade and patience that the cook needs to encompass. Seeing that I (at times) am not the most patient person, I was thinking what type of bread could be made relatively fast. That's when I thought about focaccia. Focaccia bread is an Italian bread that has lots of olive oil in it, leaving it moist and delicious. I added rosemary, because why not, and sea salt just brings it altogether. This is a bread that anyone can make, and that everyone will rave about.

French Onion Soup

I can't believe it's already November. Time sure flies when you're having fun. Now that it's getting a tad bit chillier (well, kind of, California can only get so cold), French Onion Soup came to my mind. A few November's ago, I experienced the best French Onion Soup at a little cafe in Paris and I've always dreamed of remaking it. For some reason, I always thought French Onion Soup would be incredibly hard and time consuming to make.Wrong. What have I been doing with my life during these "cold" winter-ish months?! Eating canned soup?! Never again. This (in my opinion and my friend Kristina's) is comparable, or even [dare I say] better, than the one I tasted in Paris, the delicious soup's birth place (I think). It's full of flavor, not too heavy on the salt, and easy to make. Win-Win-Win. This will surely warm your insides and keep you feeling nice and cozy!

Skinny-ish Spinach & Artichoke Dip

Everyone wants "Skinny" something these days and I did the best I could to turn Spinach and Artichoke Dip into Skinny Spinach and Artichoke Dip. I think I made it half way, I mean it's still gotta taste good, and this dip tastes delicious. So, I'm calling it Skinny-ish. My middle school and high school days inspired this recipe. Back when my friends and I were California Pizza Kitchen's "CPK" most frequent customers. An order of spinach and artichoke dip to start and a half order of the buffalo chicken salad, please. This dip is one that your guests will ask the recipe for, so I encourage you to make this for you next dinner party, pumpkin party, or The Mindy Project get together. Oh and for the upcoming World Series, too! (Go Giants!!)

Baked Bacon and Avocado Egg Rolls

Baked Bacon and Avocado Egg Rolls. The name in itself makes my mouth water. I've always been a huge egg roll fan, but anything fried kind of scares me. I just imagine myself getting burned from all the flying oil coming out of the pan and me giving up. So, you know what they say, "Those who can't fry - bake." Oh they don't say that? Well, I do. Not only is baking (in my opinion) easier, but healthier. Win-Win according to me. Anyways, I've come to a realization that appetizers may be my favorite things to showcase. So I present you yet another delicious appetizer that will be a hit with everyone (especially those bacon lovers!)!

T2T: Sausage Stars

This Take Two Tuesday I decided to make a fan favorite - Sausage Stars. I've been making these a lot lately, whether it be for football gatherings, pumpkin painting parties, or pre-parties, they seem to be constantly requested. I didn't change much to the recipe but I thought the final pictures were a little prettier and it's perfect for a fall (football) appetizer!

Baked Orange Chicken Wings

It's football season and I'm actually paying attention this year. I can thank Fantasy Football for that. I happen to be an extremely competitive person and this whole Thursday, Sunday and Monday thing is giving me reason to throw football game gatherings while making sure I'm #1 every week (3-0 so far!). I've been thinking about making Baked Orange Chicken Wings since before W.A.L.T. was even born and now this is my chance. I served this last Sunday and I'd say it was the highlight of the night, especially since every top player decided to get hurt. Baked or fried - you can't go wrong with the delicious Orange Chicken taste!

Mediterranean Panzanella Salad

I first had a traditional panzanella salad with my dad at Il Pastaio in Beverly Hills back in high school and I immediately became obsessed. The first thought I had was that it was very similar to a fattoush salad that I grew up eating (I'm half Middle Eastern - who woulda thought?). Since moving to San Francisco, I kind of forgot about the panzanella / fattoush dish since I wasn't visiting my dad every weekend anymore (he makes the best fattoush). Then I went to a delicious place called Blue Barn and there on the menu was a fattoush salad and it all came back to me. That's when the twists and turns started rolling in my head and I thought combining the two would be brilliant. And it was. Enjoy this fast and easy dish!

Caprese Pasta Salad

Let's be real. Pasta salads are everyone's favorite salads. Mix it up with caprese flavors and you really can't go wrong. I added broccoli to put a little more umph to it and I think its a perfect and light dish for your next fall gathering.

Take Two Tuesday: Soba Noodle Salad + Seared Ahi Tuna

My original Soba Noodle Salad post was a hit and I thought it'd be perfect to remake it as a Take Two Tuesday treat. If you haven't tried soba noodles before, I encourage you to give it a taste because it is absolutely delicious (+ buckwheat is pretty good for you). You get a sense of eating pasta, but with some Asian flavors and you (or at least I) don't feel as guilty eating it. I added in some fresh seared Ahi Tuna because...well because you can't go wrong with adding seared Ahi Tuna to any savory dish (just think that statement is true, okay?). Make this at your next dinner party to impress your guests or meal prep it for your lunch during the week...it's a perfect dish to make ahead and preferred to be served cold!

Skinny Chicken Salad

I love chicken salad but I don't love the calories that accompany it. I usually try to avoid dousing anything with mayonnaise. So, I present you a healthy chicken salad option. And in my opinion, I think this tastes way better. Using Greek yogurt, avocado and lemon makes a perfect creamy alternative and gives the chicken salad a very fresh taste. Perfect for lunch for kids and adults and simple to make when using a store bought rotisserie chicken!

Miso & Grapefruit Salmon

Can you guess what the theme is for this week? Yep...miso. I'm a firm believer in using whatever you have in your fridge in as many ways as possible. Miso isn't really a "staple" in my fridge, so when I have it, I go all out. It also helps that it's delicious. Miso Salmon is my favorite kind of salmon. It pairs with the fish perfectly and fill its up with flavor without overpowering it. For an easy, healthy dish, I definitely recommend giving this recipe a try and explore something that may be out of the ordinary! PS - eating the salmon with the green beans makes a perfect meal!

Miso & Greek Yogurt Green Beans

I've been thinking about this recipe a lot. I was at a Chinese restaurant a few weeks ago and we ordered the Szechuan green bean dish and I was thinking how I could twist this up. Miso has also been on my mind (thoughts of a food blogger), so I thought that miso green beans would be a no-brainer. Add in a little nonfat Greek yogurt and voila - you have yourself a delicious side dish that's lean on calories. These green beans are addictive - serve with your favorite fish or chicken and your weekday night just got a lot better.

Ahi Tuna Poke

I know Hawaii is home of poke, but I have to say that Newport Beach is a close second. There's a spot called Bear Flag Fish Company that has made me fallen in love with poke. Seriously though, I constantly crave the stuff. I'm pretty sure I've had poke for the past six consecutive days and may be close to mercury poisoning. Anyways - since I moved to San Francisco and away from Bear Flag, I decided to make my own. Not to toot my own horn, but it's pretty delicious. It's a lot different than any other poke I've ever had - the soy sauce gives it a sort of "earthy" taste yet still let's you enjoy the ahi tuna. Next time you want to be adventurous and make a non-cook delicacy - make sure to try this recipe out!

Quinoa Fried Rice

Quinoa Fried Rice isn't a new concept. I've seen it all over Pinterest and I had to check it out. After reviewing countless recipes, I decided to just swing it and make my own because (1) I didn't have teriyaki sauce laying around the house and (2) I'm obsessed with fried rice and know what I like and don't like in it. It. Is. Amazing. This recipe makes a lot. It can feed as many as eight or last you multiple days for breakfast, lunch and dinner (aka what I did). Something that I think is key for this recipe to really be as elevated as it is is the chicken boullian powder (this means that you need to not skip this step). Anyways - I urge you to make this as soon as possible because it's too delicious not to try!