The Sunny Side Up Recipes

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.

Travel Survival Kit

May 21, 2015 by The Sunny Side Up Recipes Leave a Comment

With Memorial Day coming up on Monday (how did that happen so fast?!) a lot of us will be going on trips this weekend to celebrate the beginning of summer, which always begs the question: how do I possibly stay healthy while traveling?? Here are some of my favorite tips, including what I like to pack in my travel bag, to keep you on track this week!

First, here’s a little spread of some things I’m bringing on my next trip! How cute is this monogrammed bag?

Monogrammed Tote Bag: Mud pie

Now for the best part….the snacks! I love arugula in the summer for its light, peppery flavor, so this is a simple lunch salad I threw together with alfalfa sprouts, radish, and zucchini with lemon for garnish:

Make your own trail mix is also really fun 🙂 Pumpkin/sunflower seeds, dried apricot, dark chocolate chips, and hazelnuts would all be great additions to this!

P.S. These cute little jars are 1.5 oz so it’s just the right amount!

Healthy Travel 101: The Basics

Bring your own snacks. I have a general rule that I try not to buy food at the airport whenever possible since the options are usually super unhealthy (read: fried) and are always incredibly pricey for what you get. I’d much rather save that money and spend it on a nice meal or souvenir once I get to my destination! Some alternatives so you can build your own travel snack pack:

NatureBox snacks: NatureBox is a monthly subscription service for healthy snacks tailored to your tastes, and believe me guys, it’s EPIC. My favorites are their pistachio power clusters, Greek yogurt covered pretzels, and dried fruits. You can try out a free trial (!) here.

PaleoKrunch Cereal: For those of you looking for a paleo or gluten-free option, this is it! I’m beyond addicted to their granola, especially the cranberry and apple pie flavors. Their granola is a little sweet, but I love that it’s made with all-natural ingredients like almond meal, coconut oil, and tons of nuts and seeds for minerals and fiber.

Tea Bags: You can always get unlimited hot water in-flight, so I really like to bring my own tea bags along with me to stay hydrated. Peppermint, chamomile, and ginger are my favorites because they settle your stomach, especially since your digestion can easily become off when you’re travelling and around so many foreign foods and experiences.
Other Snack Ideas: Beet humus and carrots/crudites, almond snack packs, string cheese. fruit, and almond butter are some of my other favorites! If you’re worried about portion control or mess, Justin’s peanut butter/almond butter squeeze packs are amazing. Still needs more ideas? Check out my last post on homemade kale chips and sweet potato fries (teaser: they both take under 5 minutes to make)

Hydrate. Your mom probably said this to you all the time growing up (I know mine did), but it really does help to keep you feeling energized and to prevent colds! I don’t like drinking water but occasionally throw lemon, mint, cucumber, orange slices, or whatever else I have on hand to my water bottle to stay up on my water before and after flights.

Relax and meditate. Lavender essential oils are a really wonderful and natural way to de-stress (because we all know that travelling can get stressful sometimes!) and fall asleep for long trips. Deep breathing also helps to calm the nervous system and shut out the world around you so you can get some z’s.

Safe travels!

Sesame Kale Chips

May 20, 2015 by The Sunny Side Up Recipes Leave a Comment

I don’ know about you, but I love snacking. Here’s one of my favorites–baked sesame kale chips–that takes under 5 minutes to prepare and is perfect after a long day at work when you don’t want to spend all night in the kitchen!

Here’s the before:

…And the after. Viola!

Sesame Kale Chips

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Prep time

3 mins

Cook time

20 mins

Total time

23 mins

Ingredients

1 bunch kale
2 tsp olive/sesame/coconut oil
1 tbs soy sauce
A handful of sesame seeds

Instructions

Rinse kale, tear into bite-size pieces, and pat dry. Set out for 20 minutes or until leaves are mostly dry (this is very important, since otherwise you'll have soggy chips)!.
Preheat oven to 350 degrees farenheit
Transfer kale to lined baking sheet and toss with olive oil and soy sauce. Sprinkle with sesame seeds and place in the oven.
After five minutes, flip kale pieces with a spatula. Bake for another 5-10 minutes or until you reach your desired consistency.
Note: I prefer my kale chips to be less crunchy, so experiment with your own cooking time. Have fun with it!

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Baked Salmon with Mustard-Dill Sauce

May 18, 2015 by The Sunny Side Up Recipes Leave a Comment

I know that I just posted another salmon recipe a few weeks back (check out this amazing recipe for Brown Sugar Honey Marinated Salmon here), but salmon was on sale at the market this week and I was too excited not to post this one! I’ve been looking to recreate this dish that I always grab when I’m back in California and was shocked by just how EASY it is.

This is a great, simple summer dish that only takes 10 minutes to prepare but will definitely impress your friends and family, plus it has so much fresh flavor from the dill and dijon mustard.

Baked Salmon with Mustard-Dill Sauce

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Prep time

7 mins

Cook time

10 mins

Total time

17 mins

Serves: 4

Ingredients

1 lb Wild caught salmon
3 tbs. Greek Yogurt (I used Chobani, but any variety will work)
2 tbs. Dijon mustard
3 tbs. Fresh dill (it's really important that this is fresh!)
1 tsp. Garlic (or sub 1 tbsp garlic powder)
1 tsp. Lemon zest
1 Lemon
1 dash of salt/pepper

Instructions

Preheat oven to 425 degrees farenheit.
Cut salmon into small, portion-sized pieces (about 3" thick) and place on lined baking sheet
Mix all other ingredients together with finely chopped dill and spread yogurt mixture over salmon Top with a squeeze of lemon juice and thin slices of remaining lemon
Bake for 10 minutes and serve hot on a bed of greens

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Healthy Almond Butter Greek Yogurt Dip

May 13, 2015 by The Sunny Side Up Recipes Leave a Comment

This delicious snack takes less than 5 minutes to make (that’s right, I actually timed it out!) and it’s one of my favorite snacks in the afternoon to counteract that 3:00 pm slump or for after a workout. Dips are usually very high in fats or sugar, but I love that this one just uses a few simple ingredients and has a Greek yogurt base, so it’s packed with protein. I love the creamy texture and the sweetness of the cinnamon and vanilla add a nice warmth.

Healthy Almond Butter Greek Yogurt Dip

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Prep time

3 mins

Total time

3 mins

Author: Amy

Recipe type: Snack

Serves: 4

Ingredients

1 cup of Greek Yogurt
2 tbs Almond Butter
1 tbs Honey
2 tsp Vanilla extract
1 tsp Cinnamon
Note: For Greek yogurt, I love FAGE Total 0% or 2%. For almond butter, it's really important to splurge a little on the natural kind, because processed almond butter has extra hydrogenated fat. Justin's has a great brand, and many Whole Foods have machines that allow you to churn your own almond butter on site.

Instructions

Stir everything together and enjoy! I love using this dip with apples, but this works for almost any fruit.

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Dupont Circle Farmer’s Market: What’s in Season?

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

One of my favorite childhood memories is going to the farmer’s market with my family after church every Sunday morning. We all have our favorite vendors, from the strawberry stand to the Greek market, and there’s something so special about building that community and getting to see where and how your food has been grown.

Even though I no longer live in California, I still go to the Dupont Farmer’s market each week and thought I’d share some of my favorite vendors here in DC as well as answer some of your questions about summer produce.

Q: What’s In Season Right Now (this one goes out to you, Q!)?

Here are a few of my favorite varieties of summer produce:

May: Apricots, Asparagus, Beets, Broccoli Rabe, Chard, Kale/Lettuce, Mushrooms, Ramps, Radishes

June: Avocados, Blueberries, Nectarines, Raspberries, Rhubarb, Salad Greens, Sugar & Snap Peas

Q: Who are the best vendors in DC?

Spring Valley Farm & Orchard: The best diversity of seasonal produce–right now I love their apples and ramps, which are a cross between a leek and a scallion.

Sunnyside Farm and Orchard: They have amazing pre-prepared soups, dips, and salads. My favorite is their lentil salad with sweet potato with kale and their homemade beet hummus.

Soupergirl: They have the best vegan soups in town! I love their Armenian lentil soup that uses dried apricot for a hint of added sweetness.

Chris’ Marketplace: They have hands down one of the best summer gazpacho’s I’ve ever had, but their Maryland crab cakes are also delicious if you want a treat.

Chaia Farm to Taco: If you’re in the mood for lunch, they make the best vegetarian tacos using homemade tortillas and fresh, natural ingredients like greens and pickled lemon. My favorite is the creamy roasted potato with pickled onions, although the market mushroom and 5 greens ones are also incredible.

Q: I love the idea of fresh produce, but how can I shop at the FM every week without emptying out my wallet every time?

1. Plan ahead. Go with a shopping plan and try to stick to it! It also helps to build relationships with the vendors you like, who might give you a discount or throw in some extra produce every now and then

2. Buy in bulk. When you find something you love (spring strawberries are my favorite!), you can almost always freeze your fruit to carry you through the next season.

3. Bring cash and small bills. Not only will this help you spend less, but it’ll make checking out easier for both you and the vendor

4. Shop at closing. While some stands might be picked over by closing, vendors usually prefer to discount what’s left rather than taking it home

5. Invest in a farm share. This is a little different, but I love getting a farm share each week! I use a service called From the Farmer. and for $35/week, they’ll bring a basket filled with 6-8 super fresh fruits and vegetables to your doorstep. All of the produce is farmed locally in Virginia and they’ll even include instructions on how to store everything and suggested recipes. They’ll also throw in fresh eggs and bread. It’s so much fun and a great way to support a local business while trying some new produce that you wouldn’t try otherwise.

Kale and Mango Salad: How to Win Over even the Biggest Kale Critic

April 30, 2015 by The Sunny Side Up Recipes Leave a Comment

I have a confession. When I first tried kale, I thought it was revolting. Not what you were expecting from a health blogger, right?

I vividly remember going to the market and being baffled by all the varieties of kale: curly kale, lacianto kale, red Russian kale, etc. I tried a simple saute with some lemon and garlic, hoping to like it because it had been so overhyped, but when I finally tried it was bitter and tart (more on the correct way to do this coming soon).

Enter: Kale and mango salad.

I’ve tried many variations since, and this is consistently the winner, especially for those of you kale critics out there. Start with a chilled mango, loosely chopped into 1-inch cubes.

Now, roughly chop your kale, give it a quick rinse, and tap it dry to make sure that it doesn’t become too soggy.

Now, here’s the BIG secret behind kale, and don’t laugh! You actually have to have massage the kale for 3-4 minutes in a bit of lemon juice and olive oil, which gives it a vibrant green color and a softer, sweeter texture that makes it much more like mesclun mix or spinach.

Set aside while making a quick lemon and honey dressing….

And voila!

Still a skeptic? Experiment, play with it! With the tartness of the lemon honey dressing and the kale and sweetness of the mango, I promise you can’t go wrong. This recipe is my go-to and a favorite amongst my friends- in fact, it comes out for pretty much every picnic and beach trip all summer long.

Kale and Mango Salad

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

Author: Amy

Recipe type: Salad

Ingredients

1 bunch curly kale
1 mango, diced into 1” cubes
Dressing:
Juice of one lemon
¼ cup extra-virgin olive oil
2 teaspoons honey
A pinch of salt
Optional: Small handful toasted pepitas ( pumpkin seeds)
TIP: Choose your honey wisely
Raw honey is preferable, and even better if it’s local. Raw honey is less pasteurized than what you’ll find in the store and contains more of the benefits of honey. Local raw honey is especially wonderful because it contains pollen specific to your area, so it can actually help with seasonal pollen allergies. Talk about a bonus!

Instructions

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the ¼ cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Per Serving: Calories 269; Total Fat 17 grams; Saturated Fat 2.5 grams; Protein 6 grams; Total Carbohydrate 28 grams; Sugar: 14 grams; Fiber 4 grams; Cholesterol 0 milligrams; Sodium 170 milligrams

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Avocado Toast with Poached Eggs and Herb Roasted Tomatoes

April 25, 2015 by The Sunny Side Up Recipes Leave a Comment

During the week, my go-to breakfast is always eggs and avocado toast on Ezekiel flaxseed bread. I don’t know about you, but I feel like being in the office always makes me feel so hungry and it’s just enough to keep you feeling full until lunch. If you haven’t heard of Ezekiel, definitely check it out–I love their sprouted grain flaxseed bread because it’s this amazing, tasty bread that also happens to be very high and fiber and uses no refined sugar or flour, only sprouted certified organic grains. How amazing is that?

But on the weekend, I think it’s time for an upgrade. Today I’m sharing one of my favorite Sunday breakfasts, avocado toast with poached eggs and slow-roasted herb tomatoes. It’s quick, simple, and delicious, and packed with fresh flavor.

A few insider tips: Poached eggs take a little bit more effort to make, but the secret ingredient that all chefs use is actually vinegar, which helps keep everything together. I also loved the idea of roasted tomatoes, because cooking them helps to enhance release of the phytochemical lcyopene that has powerful antioxidant properties to boost your health. I hope you enjoy it as much as I do!!

Here’s the before….

And the after.

Avocado Toast with Poached Eggs and Herb Roasted Tomatoes

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Prep time

3 mins

Cook time

25 mins

Total time

28 mins

Author: Amy

Recipe type: Breakfast

Serves: 1 serving

Ingredients

1 pint cherry tomatoes
1 tbs extra virgin olive oil
1 tbs Herves de Provence
1 tbs distilled white vinegar
2 eggs
1 slice Ezekial flaxseed bread, toasted
1 tsp salt
1 generous handful of spinach

Instructions

Preheat oven to 425 degrees. Rinse tomatoes and toss with olive oil and herbes de provence in a lined baking dish. Roast for 25 minutes.
While the tomatoes are roasting, add salt and vinegar to a shallow pan and bring to a boil. Using a spoon, carefully stir the water in a clockwise direction to create a small current. Carefully crack egg in the center of your "whirlpool" and cook for 5 minutes or until fully poached. Remove with a slotted spoon and place onto a paper towel to remove excess water.
Lay thin slices of avocado on top of toast, followed by poached egg and tomatoes to taste. Serve on a bed of spinach or your leafy green of choice.

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