Archives for June 2015

Acai Smoothie Bowl

June 27, 2015 by The Sunny Side Up Recipes Leave a Comment

When it starts getting so hot out, one of my absolute favorite summer treats to make is an acai bowl! For those of you who haven’t had the pleasure of trying these delicious treats before, acai bowls are essentially smoothie bowls blended with acai berries–a high antioxidant superfood from Brazil– and are topped with granola, fruit, or any other goodies that your heart desires. *Translation: It looks like ice cream, it tastes like ice cream, and you get to have it for breakfast, totally guilt-free. Sound good? Sounds like a total win-win situation to me.

Acai bowls are commonly found in smoothie or juice spots in major cities or in more tropical destinations, but have no fear–they’re also easy and very cheap to make yourself! Here’s my step-by-step guide to making the perfect acai bowl.

First, for the smoothie base, I love to use these acai berry superfruit packs made by Sambazon. I buy mine from the freezer section at Whole Foods, and I love that they’re already portioned out into ingle serving sizes and come unsweetened. Typically, I’ll blend mine with 1/4 – 1/2 cup almond or soy milk for a smoothie bowl, or a full cup for a smoothie drink.

You can really use any type of vanilla-flavored protein powder here, but my favorite comes from a little superfood store in LA called Live Breaming, which also sells individual packs. For those of you in LA, their vanilla bean and cinnamon protein blend is great! Not only does it have 12 grams of plant protein per serving, but it’s also low glycemic and is soy, dairy, and gluten free and is packed with condensed superfoods like spirulina, maca, coconut sugar, chlorella, and hemp and pea proteins.

*Translation for all of you non-foodies out there: it tastes great and is really, really good for you, especially in terms of boosting energy and muscle recovery after a workout.

Back to the recipe! Blend together your acai pack, protein, and liquid of choice together until smooth. The result should be a thick, creamy smoothie that looks something like this:

Now, for the best part–toppings! This is where we have some fun. For my base, I always start with granola. This granola also comes from Live Beaming and is a beautiful mix of oats, chia, sunflower seeds, and other whole ingredients.

For added protein and crunch, I also love to add hemp seeds. Raw hemp seeds are a complete protein and are rich in Omega 3 & 6, vitamin E (for beautiful skin and hair), and fiber. Fun fact for you vegetarians out there: hemp seeds have more digestible protein than meat, whole eggs, cow milk, or any other high protein food. Who knew? 2 tablespoons contains 11g protein, 1 g fiber, or about 20% of your daily iron value.

Next, I love to add in berries. Here I used blackberries and strawberries, but bananas, raspberries, or almost any other fruit will do.

Finally, for some good measure I love to add in sliced almonds for extra crunch. Unsweetened shredded coconut is also a favorite. Enjoy!

Eastern Market Review

June 22, 2015 by The Sunny Side Up Recipes Leave a Comment

This weekend a friend and I stopped by Eastern Market to check out their outdoor crafts and farmer’s market. Located in the Capitol Hill neighborhood, it’s a great spot to pickup fresh produce or speciality food items. Here are a few of my favorite finds, recipes coming soon!

Nourishing Oatmeal

June 16, 2015 by The Sunny Side Up Recipes Leave a Comment

There’s nothing quite as wonderful as a beautiful breakfast to get you out of bed and ready to take on the day! I’m always tempted to skip breakfast altogether, but this delicious homemade oatmeal always hits the spot and energizes me for the day ahead. Rather than buying the store bought variety, which often has too much added sugar and will make you crash by the mid-morning, this one is made from scratch. Best of all, you’ll feel so nourished, confident, and strong as you head into your day.

Now, the first key to oatmeal is the toppings (always the best part, right?) ! I loved these berries from the Farmer’s Market in LA, but I also love to add apricot, peaches, or any other fresh or dried fruit I have in my pantry. More on that later..

The next key is the type of oat you use. While most people see oatmeal as a very healthy breakfast, they’re also usually choosing instant oats that have been so processed in the factory that by the time they make it to your pantry they’ve lost most of their nutritional value. My tip here is to use non-instant steel cut oats (my favorite brand pictured below), which are virtually untouched and keep their whole nutritional value. Steel cut oats taste a little nuttier, but they’re packed with fiber that will keep you full and your blood sugar levels even.

Here’s a close up! As you can see, the oats look different but you can tell they’re still in their whole form.

Now, once you’ve measured out your water and brought it to a boil, add your oats and let them simmer for about 5 minutes, adding additional water as needed. Gradually add in almond milk and chia seeds and stir, for about 5 more minutes. Add vanilla, cinnamon, and flax seeds.

Now, for the best part, toppings! As I mention above I always add fruit, but I also love sliced almonds, honey, walnuts, or hemp seeds. Have fun with it!

Nourishing Oatmeal

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Prep time

1 min

Cook time

10 mins

Total time

11 mins

Serves: 1

Ingredients

⅓ cup steel cut oats
1 cup unsweetened vanilla almond milk
2 tbs chopped walnuts or chopped almonds
1 tbs cinnamon
1 tbs vanilla
1 tsp raw local honey
1 handful of berries

Instructions

Bring water to a boil, stirring in oats. Let simmer for 5 minutes, while gently stirring. Add almond milk and chia seeds and let simmer for another 5 minutes.
Stir in honey, vanilla, and nuts if desired. Serve with fresh fruit.

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Zucchini Ribbon Salad

June 15, 2015 by The Sunny Side Up Recipes Leave a Comment

A few years back we went on a trip to Florence and stumbled upon an incredible hole-in-the-wall, family owned restaurant that was so good that we went back for all the other nights of the trip. Since we’ve returned back to the States I’ve tried creating a handful of the recipes but this is by far our family favorite. As my mom says, once you have this you’ll never go back to “plain lettuce salads” ever again. With a few simple, high-quality ingredients you really can make an unforgettable dish.

Zucchini Ribbon Salad

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Ingredients

2 large zucchini
1 block fresh parmigiano reggiano (not pictured)
2 tbs olive oil
⅓ cup basil
⅓ cup pine nuts
Juice of ½ lemon
Sprinkle of salt and pepper
Note: Edible flowers added for garnish

Instructions

Using a vegetable peeler, peel zucchini into thick ribbons by applying pressure as you peel in a downwards motion.
Once your zucchini is peeled, gently toss in lemon juice and olive oil. Sprinkle pine nuts, basil, and salt and pepper and toss in as well. Top with shaved parmesan (tip: use the thickest setting on your cheese grater for the most authentic look)

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Travel: Taste of Como

June 10, 2015 by The Sunny Side Up Recipes Leave a Comment

Home to beautiful lakeside villas, winding alleyways, scenic mountain views, (and most famously, the George Clooney estate), Como is one of the most sought after destinations in all of Italy. Its beauty is truly unparalleled and in typical Italian fashion, it offers some of the best and most decadent cuisine in all of Europe. Here are a few of my favorite dishes from Como as well as a few snapshots from Bellagio, the scenic tourist hub on the perimeter of the lake. I hope you enjoy these beautiful pictures of my favorite place as much as I do!

Thin Mint Smoothie

June 9, 2015 by The Sunny Side Up Recipes Leave a Comment

Now that summer has officially begun and it’s starting to warm up, it’s all about the smoothies! This smoothie is based on one of my favorite ice cream flavors, mint chocolate chip, but I’ve made a totally guilt-free version for you to enjoy for a refreshing summer treat.

This one is totally vegan (don’t let that scare you!) with over 25 grams of protein. Most importantly, it really does taste like the real thing! YUM!

First, chop up fresh mint with stems removed (substitute 1 tsp peppermint extract if you don’t have any on hand)

Add to your blender along with unsweetened almond milk, protein powder, and spinach. I used a NutriBullet, which gives it a thick, creamy consistency that makes it feel extra decadent.

Throw in your favorite glass with a sprinkle of cacao nibs or mint for garnish, relax, and enjoy! Wishing you and your loved ones a beautiful Memorial Day outside in this beautiful sunshine!

Thin Mint Smoothie

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Prep time

5 mins

Cook time

1 min

Total time

6 mins

Serves: 1

Ingredients

1 serving vanilla protein powder (Note: Try to use one on the sweeter side since this recipe doesn't use added sweetener)
½ cup unsweetened almond milk
1 cup ice
½ cup mint, finely chopped
½ banana
2 generous handfuls of spinach
2 tbs cacao nibs

Instructions

Add ingredients to a blender and blend until smooth. Enjoy!

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Brown Sugar Honey Marinated Salmon with Carmelized Pineapple Quinoa

June 7, 2015 by The Sunny Side Up Recipes Leave a Comment

This is hands down my all-time favorite summer dinner recipe, and I’m so excited to share with you all! It takes a little prep work, but I promise it will knock your socks off. The recipe comes from one of my favorite bloggers, Monique over at the Ambitious Kitchen, and I can’t say enough amazing things about it. I like to serve mine with some sauteed asparagus and garnish it with sesame seeds and cilantro on top for a gorgeous finishing touch.

Shortcut Tip: For a quick recipe, use store bought teriyaki sauce and let salmon, onions, and pineapple marinate for at least 3 hours. Both store bought and homemade teriyaki will make the onions and pineapple caramelize so much that they’ll melt in your mouth.

Baked Terriyaki Salmon with Caramelized Pineapple Quinoa

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One of my all time favorite dinners!

Author: Amy

Recipe type: Lunch, Dinner, Pescetarian

Cuisine: Seafood

Ingredients

For salmon:
1 pound salmon
¼ cup packed brown sugar
1 tablespoons honey
½ cup reduced sodium soy sauce, gluten free if desired
¼ cup fresh pineapple juice
1 teaspoon dijon mustard
1 teaspoon toasted sesame oil
1 tablespoon olive oil
1 teaspoon freshly grated ginger
2 cloves garlic, finely minced
1 teaspoon red chili pepper flakes, if desired
½ of a whole pineapple, peeled, cored, and cut into small chunks (so you don't have to cut later)
For quinoa:
¾ cup uncooked organic quinoa
1 cup coconut milk (I used light coconut milk)
½ cup water
¼ cup diced red onion
¼ cup chopped fresh cilantro
Fresh limes to squeeze, if desired
¼ cup toasted sliced almonds, optional for topping

Instructions

In a large bowl whisk together the marinade ingredients: brown sugar, honey, soy sauce, pineapple juice, mustard, sesame and olive oil, ginger, garlic and red pepper flakes if desired. Place salmon in large ziploc bag and add marinade. Place in refrigerator for up to 8 hours but at least 1 hour. You can also marinade it in a baking pan.
Preheat oven to 400 degree F. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down on large baking pan lined with foil. Line pineapple next to salmon and brush leftover marinade on salmon and pineapple. Sprinkle with a little bit of extra brown sugar for extra caramelization. Bake for 15-20 minutes or until salmon easily flakes with fork. I usually broil my salmon for a min or two at the end to get an additional caramelization on top. Just be sure not to dry out your fish! 18 minutes is usually perfect timing for me!
While salmon is cooking, prepare quinoa. Bring water and coconut milk to a boil in a medium saucepan. Reduce heat to low; add quinoa and cover; simmering until all liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff the quinoa with a fork and set aside. Add in red onion and cilantro to quinoa. Once salmon is finished cooking, remove pineapple from baking sheet and fold into quinoa. Season with salt and lime juice to taste.
Spoon pineapple quinoa evenly into 4 bowls or plates. Cut salmon into desired serving sizes and serve with quinoa. Garnish with a tablespoon or two of toasted almonds. Drizzle with extra honey if desired.

Modified Mexican

June 6, 2015 by The Sunny Side Up Recipes Leave a Comment

Having recently returned from an amazing trip to LA, I’ve always had a love of Mexican food (or anything with avocado on it, really). So when I first read about this recipe for raw vegan tacos on one of my favorite plant-based blogs, My New Roots, I was definitely intrigued, although a little skeptical–no cheese? No guac?! Rather than using tortillas, the recipes uses swiss chard wraps, rather meat it uses a surprisingly hearty spiced walnut base, and rather than using cheese it uses a super smooth and creamy “cashew” sour cream. The result is a heart-healthy, low carb, yet filling meal that offers a huge boost of Omega 3’s for

Fortunately, I’ve done all the tasting work for you (don’t worry, it was my first time having raw vegan too) and can attest that these are hands down one of the BEST meals I’ve ever had. This dish is so wonderfully colorful and festive, but even better it’s so packed with flavor that you won’t even notice that it doesn’t use the traditional ingredients. The walnut base is surprisingly hearty, the zesty pepper salsa adds the perfect bit of crunch, and the creamy avocado and sour cream on top made it absolutely heavenly.

If you’re looking for cooking inspiration and want to try something a little different and extra nourishing, THIS is it. Happy cooking!

First, you’ll need to do a little chopping prep to make the tacos easy to assemble and to add that extra kick of rich flavor.

Once your veggies are all set (look at that gorgeous color!), toss with lime juice and set aside.

Rinse your chard leaves (kale, spinach leaves, or bibb lettuce would all work here) and pat dry. Meanwhile, prep your walnut mix, and blend together cashews, water, and vinegar together to make your “sour cream.” Adding more water will give you a thinner sauce that you can drizzle on top.

Once all three components have been prepared, spoon walnut mix onto your wrap and add your desired amount of salsa on top. Add avocado, sour cream, and lime juice to taste. Enjoy!

Note: Follow this link for the full recipe.

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Travel: Taste of Bellagio

June 5, 2015 by The Sunny Side Up Recipes Leave a Comment

Vacation Spot: Lake Como

What to see: Como, Bellagio, Varenna, Menaggio

What to eat: Lombard cuisine isn’t your typical Italian fare–rather than finding your stereotypical pasta dishes with tomatoes and olive oil, you can expect to see lots of meats and cheeses as well as richer entree dishes like risotto alla milanese (a heavy cream-based saffron risotto), and of course wonderful wines.

While most people assume that Como (the city) would be the most popular area around Lake Como, tourists typically use the ferry service to hop around to various parts of the lake. Como does have the widest selection of shops and restaurants (can you say souvenir shopping?), but you won’t want to miss some of the other, more quaint areas like Bellagio and Varenna where you’ll spend the day getting lost in cobblestone alleyways lined with small shops and pizzerias. Today, I’m giving you my exclusive peak into the wonderful town of Bellagio, which Mark Twain used to call a “paradise of tranquil repose.”

How to get around: Just kidding! While these red sports cars are gorgeous, Bellagio is built into the mountainside, so the best way to explore is by foot. Expect to climb quite a few stairs but to be rewarded with incredibly beautiful views overlooking the entire lake.

What to bring back: Silk products, local crafts, homemade pastas and local honey, amaretto cookies.

These light, flourless cookies are the perfect afternoon treat with tea or coffee and come in an array of colors, so I love to give them as hostess gifts for dinner parties:

Local sauces and honeys are wonderful…

as are some of the shops with homemade crafts. This is actually an ornament store that celebrates Christmas all year long!

Finally, you can’t leave Bellagio without their staple silks and leather products, and you can’t leave Italy without homemade pasta! Tip: Don’t settle for the first shop you see, especially those closest to the main dock. The shops located on the main street at the top of the hill have the best deals, and will often throw in extra scarves or goods for you if you buy several at a time.

What to do: Bellagio has an incredibly laid back feel. Take in the bright colors and palm trees along the Via Garibaldi, the main street along the dock, grab some gelato or a cappuccino, and enjoy getting lost in the wonderful colors and architecture that make the town come alive.