Garlic Broccoli.

DSC_0702I love broccoli and it’s fun to cook all kinds of different ways. Sautee, boil, barbeque, fry, air dry, whatever. But if you’re not a super fan like me there is always one way to add flavor and that is GARLIC!

DSC_0677(Begin by sautéing 5 cloves of garlic in some olive oil)

DSC_0681(Add a few bunches of chopped broccoli over medium heat)

 DSC_0685(Squeeze one lemon over the mixture)

DSC_0686(Add some red pepper flakes if you like a little heat)

DSC_0689(Splash a little balsamic)

DSC_0690(A teaspoon more of olive oil and cook until you are at the consistency of your liking)

This is a great side dish for pretty much any meal. It adds a lot of texture and flavor to a basic dish!

Bacon Brussel Sprouts

DSC_0710I spent my weekend in an insanely beautiful house/mansion on the lake in Tahoe. While the views were gorgeous accompanied by a hot tub and fire pit, I was in love with the industrial sized kitchen. We took the opportunity to cook a great meal and I wanted to share one of my favorite sides with you. Our friend Jeff cooked up this amazing dish so all credit goes to him!

DSC_0655(Dice up 4 cloves of garlic)

DSC_0649(Cook up a batch of bacon until it is just barely crispy)

DSC_0648(Halve a pound of fresh brussel sprouts)

DSC_0673(Add a bit of olive oil to the bacon and add the brussel sprouts and garlic. Cook on medium for about 5 minutes)

DSC_0675(Place the mixture on a baking sheet. Cook at 350 for 10 minutes or until browned if you like it crispy)

This side is super easy to make and has so much flavor! The bacon adds some saltiness so you don’t need to season it at all. Enjoy!

Garlic Edamame.

One snack that I always have in my freezer is bag of edamame. They are super tasty on their own and provide a lot of extra protein. My friend Aya jazzed these guys up pretty quickly and they were so delicious. Check out what she did!
DSC_1821(Lightly boil the edamame for about 10 minutes)

DSC_1820(While those are boiling, chop up some fresh garlic and ginger)

DSC_1824(Grab olive oil, sesame oil, and soy sauce)

DSC_1823(Drain the edamame and mix in the chopped garlic and ginger, then the oils to taste)

These were so simple to make and such a great side to our freshly made sushi!

Summer Salad Lettuce Cups.

With this heat wave we are experiencing, the only thing I want to eat is either fruit or salad! Everything else is just too hot! I whipped up this delicious and super easy dinner the other night, it is SO REFRESHING. Enjoy!

Summer Salad Lettuce Wraps(Fruit you’ll need: kumquats- or something tart, an assortment of tomatoes, nectarines, watermelon)

Summer Salad Lettuce Wraps(Other essentials: chopped basil, butter lettuce, goat cheese crumbles, olive oil- not pictured)

Summer Salad Lettuce Wraps(Chop each of the fruits and combine in a bowl. Add a splash of olive oil and mix)

Summer Salad Lettuce Wraps(Add in the goat cheese crumbles and chopped basil)

Summer Salad Lettuce Wraps(Serve in butter lettuce cups)

I love lettuce wraps and this is probably the easiest one that I have come up with. If you want to add in some protein, I would suggest cold seasoned chicken strips.

Morning Fuel.

This simple breakfast recipe will give you the energy you need to power through your morning and make it to lunch without being a hungry grump! It only takes a few minutes and it is simply delicious!

Morning Fuel(What you’ll need: almond or peanut butter, one banana, a slice of  wheat bread, a handful of granola, and a spoonful of honey)

Morning Fuel(Toast the wheat bread and spread the almond butter across the top. Sprinkle the granola to the top. This gives it a tasty crunch)

Morning Fuel(Add slices banana pieces to the top)

Morning Fuel(Drizzle the spoonful of honey)

Morning FuelThe end result is so delicious and very filling! Also, it couldn’t be easier, it’s just fancy toast!

Cupcake Quiche.


When I was in Berlin last year, I accidentally found this amazing bakery with these scrumptious quiche muffins.  I thought of them the other day and decided to re-create them for our blog night when Chels and I get together.  It’s as simple as 6 eggs, 1 cup milk, 1 cup flour (we used pastry flour), goat cheese, sea salt, and assorted fresh veggies (mushroom and tomato).

We left out the seeds from the tomatoes because we didn’t think they’d bake well.

It’s a tad messy during the process but we filled the cupcake dishes to the brim.

Bake at 400 degrees for 20 mins and voila!  Amazing personal sized quiche for breakfast.