Soyrizo and Vegetable Egg Scramble

Wow. I have been MIA. We have been been house hunting every weekend and it has certainly kept us busy. Luckily this morning I had some time to pull together and delicious breakfast. I recently heard about Soyrizo, which is basically fake chorizo, and I was very intrigued. I read reviews from meat eaters who were obsessed with Soyrizo. I’m not a vegetarian and I don’t plan on becoming one, but I do try to eat healthy and a nice weekly vegetarian meal can help me achieve that.

Soyrizo (as much as you want, depends on how many eggs you’re cooking, but several tablespoons would be fine)
3 eggs
1/2 of a red pepper, diced
1/4 of an onion, diced
1 tablespoon of olive oil
1/2 an avocado

Heat the olive oil in a large pan over medium high heat. Saute red pepper and onion until soft, sprinkle with salt and pepper. Incorporate the Soyrizo and saute for several more minutes. While the Soyrizo cooks, whisk your eggs in a small bowl (you can add some milk to make them creamy if you want). Add the eggs to the pan and scramble everything together until the eggs are cooked through. Serve in a bowl, for easy eating, and top with sliced avocado. I also topped the finished product with several dashes of Texas Pete, because I pretty mush put Texas Pete on everything.

Soyrizo Egg Scramble

This was delicious. The Soyrizo did not disappoint. You get all the flavor and spices with none of the grease or fat. The red peppers and onions are flavorful and bring a freshness to this dish. Everything marries together to make a very satisfying breakfast. This kept me full through a tough workout and all the way through to dinner. I hope you enjoy!

Snowmaggedon and Thin Crust Pizza

Hello Friends!

It’s been way too long since I’ve updated my blog. I’ve been so busy, but that is no excuse! I write to you from my couch right after a delicious and early dinner of the best thin crust pizza. We had a huge snow storm come through this weekend, so what did I do? I cooked, cleaned, and played around on my yoga mat. I’ve been practicing yoga for several years, but just recently I’ve made it a part of my every day life. It feels so good to work towards a goal every day. I feel happier, healthier, and stronger. I’m slowly working towards inversions, starting with the tripod headstand. This past Saturday, we were snowed in, and I was growing restless. I combined pilates, barre, and yoga for an awesome workout and ended with my “almost there” tripod headstand. I’ll get there eventually.


This morning I woke up and felt rested and happy. The world was quiet and calm. Jason had to go into work early today, so I slept in and drowsily read my book until I was ready to leave my cocoon of blankets. I decided I should take a peek out the back door and see how badly my car was covered in snow. I knew it was going to bad, but I was NOT prepared for what I saw.

Snow before

I almost started to cry. However, I knew I had to get this done because Jason would be tired and worn out after having gone into work so early. Luckily a very nice man with a plow on his truck cleared away a lot of what you see behind my car. He took pity on me. I had been at it for about 30 minutes and only cleared a small semi-circle. Another nice man stopped by for a couple minutes and helped me shovel, but he eventually took off as well. I was all on my own and after 4 hours, I had it cleared! This is quite possibly the best workout I’ve had in a long time. My body is tired and wrists are sore but my heart is full and I feel quite accomplished.

Snow after

I spent the next hour practicing yoga and easing my sore muscles. Jason came home shortly after and I know he was pleased that he didn’t have to deal with that mess! An easy dinner was on the menu tonight. Red pepper and onion thin crust pizza.

I buy my crusts pre-made. I always chose organic, whole wheat, non-GMO. I topped this delicious thin crust with a bit of marinara sauce, fresh mozzarella, sliced red pepper and onion, and finely grated pepper jack cheese. I baked it in a 450 degree oven for 10 minutes and it was perfect. I topped it with a little salt, pepper, and garlic powder before serving.

Red pepper and onion pizza

It was perfect! Crunchy, salty, cheesey, and delicious. This pizza warmed us from the inside out and the red wine surely didn’t hurt either!

I hope you all enjoyed your snow day. xoxo.


Thanksgiving Sides: Brussels and Sweet Potatoes

Thanksgiving is right around the corner and it’s definitely time to start planning your menu! I am not cooking this year, instead we are heading over to Jason’s brother’s house, which will be absolutely lovely. We will get to spend time with their kids and enjoy everyone’s company and not have to worry about too much 🙂 Don’t you just love being a guest?? However, for all of you that are cooking, I thought I would share two recipes that I recently tested out and loved. Roasted Sweet Potatoes with Honey and Cinnamon and Sautéed Brussel Sprouts with Bacon. Both of these dishes are fantastic for a regular dinner but also fancy enough to serve over the holidays. And to be honest, these sweet potatoes are my new favorite. I love the addition of honey!

Roasted Sweet Potatoes

They are sweet, filling, and warm. Sweet potatoes are essential for Thanksgiving cooking. Don’t forget to add a pinch of salt to bring out all the flavors.

Roasted Brussel Sprouts with Bacon

Several handfuls of brussels sprouts
4 slices of bacon
1 small yellow onion, diced
2 cloves of garlic, minced
Salt & pepper to taste
1 tablespoon of olive oil.

Bring a large pot of water to a boil. Blanch the brussel sprouts for approximately 3 minutes and then drain. Cook bacon in a large skillet, set aside. While the bacon is cooking, halve or quarter your brussel sprouts. Reserve 1 tablespoon of bacon drippings, discard the rest. Add 1 tablespoon of olive oil to the bacon drippings and heat. Sauté the sprouts for several minutes and then add your onion. Sauté for several more minutes until soft and add the garlic. Salt and pepper to taste. Once all the veggies are soft and slightly browned, add the crumbled bacon back to the pan. Serve immediately.

Brussels Sprouts

This is comfort food. Everything is better with bacon, that’s for sure. But Bacon and Brussels go together like Peanut Butter and Jelly. Perfection.

Blue Apron: Mushroom and Ricotta Calzones

Dough stresses me out. Baking stresses me out. I can never roll out dough the way I want to, especially sticky pizza dough. It always ends up misshapen and I inevitably snap at Jason and blame him for everything that went wrong, even when he’s not anywhere near the kitchen. It’s my process.

This dinner was no different. These Mushroom and Ricotta Calzones, however, turned out delicious albeit imperfectly shaped. And my husband was amazingly patient with me and we somehow made it through without an argument. Shocking.

This dinner really requires minimal effort after tackling the dough. My best advice is to make sure the dough is truly at room temperature before trying to roll it out. I also just used my hands, I didn’t even both with a rolling pin. I would also suggest lining the baking sheet with parchment paper and then spreading the flour over the top. Our calzones tried to stick to the pan which resulted in a minor tantrum before Jason rescued them. It was a rough day.

Mushroom and Ricotta Calzones

The end result is a fluffy delicious dough filled with earthy mushrooms and creamy ricotta. We had some left over filling so I just threw it in the sauce. There is no need to waste that delicious mixture. I would highly recommend trying this recipe. It’s worth the struggle and oh so comforting.

What do you struggle with in the kitchen? I can’t be alone, right?!

A healthy little salad…

Last weekend was so low key. Jason was out of town which meant I had lots of time for the gym, organizing the apartment, and salads. First off, I cleaned out my closet. I have a monster pile of clothes to give away. I now need to bag them up and drop them off for donations. It’s such a liberating feeling when you clean and organize your closet. All is right in the world. I also organized our pantry shelves in the kitchen. I purchased little bins so everything is in it’s proper place. Perfection.

Dinner on Saturday was easy. I knew I wanted to do a hearty salad but I wasn’t sure what I wanted to put in it. I ended up with roasted sweet potatoes, avocado, chopped bell peppers, butter lettuce, and the most delicious champagne pear dressing from Trader Joe’s. It was everything I wanted. I simply tossed diced sweet potatoes with a little bit of olive oil, salt, and pepper and roasted them at 400 degrees for 30 minutes turning halfway through. I let those fully cool down and then I chopped up my bell pepper and scooped my avocado. I added all the toppings to a bed of butter lettuce and drizzled the Champagne Pear Dressing over top (make this gluten-free by using a gluten-free dressing).

Fresh Garden Produce

This salad was really filling from the sweet potatoes. It had the perfect crunch from the bell peppers and the perfect sweetness from the dressing. The avocado adds a creamy element that pulls it all together. I hope you enjoy it as much as I did!

On Sunday Jason came home from his brother’s house with a paper bag full of fresh produce from their garden. I could not be more excited. Everything looked beautiful and delicious. I will use it all!!

Healthy Salad

I hope you all have a lovely week!

Blue Apron: Miso-Roasted Chicken with Vegetables and Jasmine Rice

One of my favorite parts of each day is coming home to cook dinner with my husband. We don’t have children yet, so we have the luxury of cooking together. Right when I get home I start prepping our ingredients. Jason plays some music and pours some wine before jumping on chopping duty. We have the chance to download, relax, and talk about the days events. We have very different jobs. Jason works outside in the mountains all day while I am in an office in New York City so we always have something to talk about. Halfway through our meal prep we can usually be found dancing ridiculously while the cats stare at us with curious eyes.

Sometimes a recipe fails to impress but I never regret the time we spend together. This unfortunately happened last night. The Miso-Roasted Chicken wasn’t fantastic. The vegetables were outstanding and rice was cooked perfectly, but the Miso was SO salty. Maybe I just used too much? I don’t know, but it was not pleasant on the taste-buds. However, I would absolutely cook these vegetables again.

Shiitake mushrooms are sauteed in a large pan with olive oil until soft. Generous amounts of ginger and garlic are added to the pan and cooked until soft. Add sugar snap peas, snow peas, and pea tips to the pan and cook until the vegetables are bright green and slightly softened. Sprinkle with salt & pepper.

Miso Roasted Chicken

While the picture is on point, Blue Apron half failed me last night. However, I will persevere and continue to try more recipes. You win some you lose some.

I hope you guys have a wonderful weekend. Jason and I can be found at Summer Stage in Asbury Park, NJ enjoying the musical talents of Gogol Bordello and Flogging Molly, most likely in the rain. Cheers!

Restaurant Review: Raymond’s Montclair

Well I didn’t really cook too much this weekend, but I did eat. Jason and I woke around 7:30 AM on Saturday. Wait, no. Only Jason woke up that early, but misery loves company, so alas I awoken too.

We decided there was nothing edible in the house and would therefore have to procure nourishment at a public establishment. We settled on Raymond’s because we had never been and this restaurant is always packed. However, it was 8:00 AM on a Saturday and we didn’t expect there to be too many people waiting for a table that early. We were right! We sat outside and enjoyed the rain-less morning over some delicious eggs and avocado toast.

Jason ordered the Eggs Benedict, which looked delicious, but I didn’t pay too much attention to it because this Avocado Toast was everything. The eggs were poached perfectly. The avocado was creamy with a bit of freshness from the citrus and topped with a delicious pico de gallo. The dish was also served with several sauces and relishes. I tasted them but deemed my meal perfect so I mostly ignored them.

Raymonds Avocado Toast

If you every find yourself in Montclair, NJ you can’t miss Raymond’s. Go early, beat the crowd, and leave with a belly full of happiness.

Stay tuned later this week for some more Blue Apron dinners. I can’t wait to try these recipes!

Fried Ravioli

We attempt to stay pretty healthy, but sometimes you just want to indulge. Enter Fried Ravioli. I was browsing blogs last week on WordPress and found this post about Fried Ravioli from What’s For Dinner Moms? I ended up making my own version but the inspiration started with this post.

I used whole wheat breadcrumbs and olive oil, that makes it healthy right?? Not really, but it’s worth it. This would also be a good appetizer or small bite for a party. But it totally works as dinner too.

1 package of fresh cheese ravioli, mine came from Whole Foods
2 cups of seasoned whole wheat breadcrumbs
1 egg
1 tablespoon of milk or water
1 cup of olive oil
1 cup of your favorite pasta sauce, we used vodka sauce from Whole Foods
Salt & pepper

Cover a baking sheet with a paper towel and set aside. In a shallow dish whisk together the egg and milk. Pour the breadcrumbs into another shallow dish. Heat olive oil in a large pan over medium high heat. Dredge each ravioli in the egg mixture and then the breadcrumbs, set aside until all have been prepped. Fry ravioli in heated olive oil for approximately 2-3 minutes each side, or until crispy and brown. Remove from oil and allow the ravioli to drain on the prepped baking sheet. Sprinkle with salt & pepper. Serve with heated sauce for dipping!

Fried Ravioli

Crispy, gooey, and delicious. I can’t get enough of these. I ended up serving these with a side of simple steamed green beans. I didn’t want to serve anything too heavy on the side, but pretty much anything would work.

What is your favorite food to indulge in?

Spicy Beef (or Vegetable) Ramen Bowls

This is not your college ramen. This is grown up ramen, and it’s fantastic. I am in the midst of a love affair with ramen and I blame Ani Ramen House in Montclair, NJ.

This past week I was browsing different recipes to try out at home but I ended up creating my own version with a couple of store bought ingredients that made it very easy and fun. This can easily be made vegetarian simply by omitting the beef. The base of the soup is a miso broth, not chicken or beef stock.

Thinly sliced marinated beef (I used a Korean marinated beef from Trader Joe’s but you could make your own marinade very easily by combining 1/3 cup soy sauce, 1/4 cup brown sugar, 1 tablespoon of sesame oil, and 1 teaspoon chili flake).
1 package of sliced white button mushrooms
1 large carrot sliced into thin sticks
1 small head of bok choy, sliced
2 green onions, sliced
4-6 cups of water
2-4 tablespoons of sirracha
5-7 tablespoons of instant miso (I used a brand from Whole Foods)
2 packages of ramen noodles (discard spice packet)
2 eggs

Prep all your ingredients before you start cooking. Either grill or saute beef in a teaspoon of sesame oil, approximately 2 minutes each side as it should be very thinly sliced. Once beef is cooked, set aside. Wipe out pan and heat a tablespoon of olive oil over medium heat. Saute mushrooms and carrots until tender and then set aside. Bring 4 cups of water to a boil in a large pot and 2 cups of cold water and 2 eggs to a boil in a smaller pot at the same time. Cook the eggs over high heat for 10 minutes. Add instant miso and sirracha to the larger pot. Carefully taste the broth to be sure you have enough miso and sirracha. Then boil the ramen noodles for about 4 minutes until soft. Stir in bok choy, green onions, and beef.

To plate use two large bowls. Divide the soup between both bowls and top with the mushrooms, carrots and a peeled soft boiled egg. Serve immediately!

Spicy Beef Ramen

There are a lot of moving parts with this dinner but it all comes together in a wonderful way. It’s spicy, salty, and satisfying. The soft boiled egg was my favorite part. It adds a richness from the runny yolk that pulls the whole dish together. This is perfect for a rainy day or really any day. I don’t think it will re-heat well because the noodles are delicate, so make just enough for that night.


Black Bean and Guacamole Dip


I hope you all had a wonderful Memorial Day weekend! We headed up to Albany to spend the weekend with our friends from college. It was a fun couple of days but I am exhausted. For those of you who don’t know, my husband wrestled in college and through that experience he made friends that he will have for life. They have luckily accepted me into this clan and I look forward to spending time with them as much as possible. It’s a small family and it’s truly special that we have all stayed in touch over the years.

There was a total of 10 adults and 2 kids, so the hosts asked us to bring some items to chip in. We were more than happy to help. We ended up bring a TON of organic ground beef for burgers and I also made a delicious no fuss Black Bean & Guacamole dip that was devoured within a couple of hours. I actually didn’t even have to cook anything and it took a total of 10 minutes. Winning.

1 can of organic refried black beans with jalapeno
1 container of spicy guacamole (you can make your own and I encourage it, but we were short on time)
1 cup of plain greek yogurt (or sour cream)
1 container of fresh pico de gallo
Shredded pepper jack.
1 bag of tortilla chips

Simply layer each ingredient in a bowl and top with cheese. You can change the order but mine was: black beans, guacamole, Greek yogurt, pico de gallo, and shredded pepper jack cheese. Yum. Serve with some fresh or store bought corn tortilla chips. I promise you that people will love this.

Black Bean and Guacamole Dip
This picture was taken before I added the cheese because the colors were so beautiful.

This is not very innovative but it’s fresh and delicious and perfect to bring to a friend’s house for a party. If you have extra time, you could even brown up some ground beef and taco seasoning and use that as an additional layer.

I hope you all were surrounded by as much love and fun as we were this weekend. We are truly rich.