The Sunny Side Up Recipes

Pumpkin Chocolate Chip Cookies

December 8, 2016 by The Sunny Side Up Recipes Leave a Comment

I know I know, it’s technically after Thanksgiving, but can you really have TOO much pumpkin? In my defense, Trader Joe’s still has all of their famous pumpkin items out!

These pumpkin cookies are everything–extra moist, chocolatey, cakey, melt in your mouth deliciousness. I promise, you don’t want to miss them! Here’s how I do it:

Pumpkin Chocolate Chip Cookies

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Serves: 2 dozen

Ingredients

2½ cups all-purpose flour (can also use whole wheat)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1½ tsp pumpkin pie spice
1 cup unsalted butter, room temperature
1 cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 15-ounce can pure pumpkin puree
2 cups chocolate chips (I use Ghirardelli milk chocolate)
1 cup walnuts, finely chopped

Instructions

Preheat oven to 375ºF.
In a medium-sized bowl, whisk dry ingredients together and set aside.
In a small bowl, mix together butter, brown and white sugar, vanilla, and egg. Slowly incorporate dry ingredients.
Fold in chocolate chips and walnuts.
Spoon 1" spoonfuls of cookie dough onto parchment-lined baking sheets. Bake 15 minutes or until golden brown (may need additional time depending in your oven!).

Detox Kale Salad

December 7, 2016 by The Sunny Side Up Recipes Leave a Comment

One of the best ways to counteract holiday overindulging is to load up on fiber and leafy greens immediately after. This crisp kale salad is chock full of fiber, and the citrus adds a zesty punch–think a healthier, lighter version of a Caesear salad. This delicious salad only takes a few minutes to prepare and will have you feeling refreshed in no time!

Detox Kale Salad

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Prep time

10 mins

Total time

10 mins

Ingredients

1 bunch lacinato or tuscan kale (look for dark, flat leaves)
¼ cup freshly grated parmesan cheese
1 garlic clove, peeled and finely minced
1 tsp lemon zest
1 tbs olive oil
Juice of ½ lemon

Instructions

Rinse and wash kale leaves and tear into small, bite sized pieces, removing the stems. Pat dry and set aside in a large mixing bowl.
In a small bowl, mix together juice of one lemon, garlic, lemon zest, and olive oil. Pour over kale and add salt and pepper to taste. Set aside for 15 minutes.
Add fresh parmesan and serve.

Chicken Tortilla Soup

November 21, 2016 by The Sunny Side Up Recipes Leave a Comment

I’ve never been a big soup person, but when it starts getting cold outside every fall there’s nothing better than cozying up with a big bowl of this delicious tortilla soup adopted from Barefoot Contessa’s Mexican Chicken Soup recipe.

It’s a hearty, filling, protein-packed meal made fresher with the addition of greek yogurt, avocado, and lots of fresh herbs that you can put together in an hour or less. I can’t wait to cook up a big pot for a gathering with friends and make a cute toppings bar to go along with it!

Chicken Tortilla Soup

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Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

Serves: 8 servings

Ingredients

Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2½ quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
½ chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
1 avocado, thinly sliced
1 cup greek yogurt
Recipe from Barefoot Contessa: http://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-recipe.html?oc=linkback

Instructions

Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in ½, then cut them crosswise into ½-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
* Barefoot Contessa at Home, All Rights Reserved. Read more at: http://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-recipe.html?oc=linkback

(Whole Wheat) Pumpkin Chocolate Chip Muffins

October 26, 2016 by The Sunny Side Up Recipes Leave a Comment

Confession: I love everything pumpkin. I’m that person who goes all out with pumpkin candles, pumpkin baked goods, decorations, you name it. So, with Halloween is only five days away (yikes!), I thought it was only fitting to go on a a little pumpkin baking experiment and share some of my very favorite recipes from my test kitchen!

These pumpkin muffins from Sally’s Baking Addiction are so delicious–they’re soft with warm, pumpkin spices and and chocolate that melts in your mouth in each bite. And I so love that they’re whole wheat and have hardly any butter, but they’re still cakey and moist. I recommend using use Ghiradellhi semi-sweet chocolate chips (or another high quality chocolate) and adding walnuts for a little extra crunch.

…As you can see, they went pretty fast at our house 🙂 Happy pumpkin baking!

Santa Monica Farmer’s Market

October 19, 2016 by The Sunny Side Up Recipes Leave a Comment

If you’re in the LA area, the Santa Monica Farmer’s Market is a definite must! It has the best variety of any market I’ve been to and is also one of the most beautiful, just overlooking the ocean in downtown Santa Monica. Here are my favorite produce items to store up on this fall!

Strawberries: These are at the end of the season in California, but you can still get them from my favorite vendor, Harry’s Berries. Their strawberries are literally better than candy–so good that there’s always a line right when the market opens. Make sure you get there right at 8:30 to get your share and try the gaviota ones if you can.
Dates: Dates are so versatile and a great alternative if you’re looking for a natural sugar substitute. I love to soak them and use them in baked goods, or have them as a snack if I’m looking for something really sweet. Try the honey dates from Dates by Davall!
Fresh Herbs: Using fresh herbs adds amazing flavor and color to any recipe, so I always make sure we have basil, mint, and cilantro in the house to add to salads and dishes throughout the week. To keep them fresh, place them in the fridge in a ziplock bag with a moist paper towel, and they’ll last all week!
Florals: If you know me well, you’ll know that I am slightly obsessed with flowers and always have some in the house 🙂 Look out for deals at the end of the market (around 1:00 pm) and mix in some lavender for a fresh touch.
Leafy Greens: Need more greens in your diet? I like to experiment with new ones and rotate them every few weeks, like bok choy and rainbow chard. Sautee with a little olive oil and garlic, and you’re good to go!
Local Honey: Did you know that regularly consuming local, unprocessed honey can help to relieve allergy symptoms? Try some of the orange blossom variety from any local vendor and add to chamomile or green tea as a coffee substitute.

Sunshine Bowl

September 4, 2016 by The Sunny Side Up Recipes Leave a Comment

I’ve never been a big fan of Greek yogurt, but I’ve been trying to incorporate more high-protein snacks into my diet as part of half marathon training and this was the perfect solution.

The Greek yogurt has about 22 grams of protein, which aids in muscle recovery, while this mix of nuts and seeds provide an added boost of omega 3s, fiber, and protein to seal the deal. Enjoy for breakfast or for a quick mid-day snack!

Sunshine Bowl

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Prep time

5 mins

Total time

5 mins

Serves: 1

Ingredients

1 cup Fage 2% Greek Yogurt
¼ cup fruit (I use blueberries, raspberries, and apricot)
2 tbs walnuts, finely chopped
2 tbs chia seeds
1 tbs pepitas, raw

Instructions

Combine in a medium sized bowl and enjoy!

Avocado Chocolate Mousse

September 2, 2016 by The Sunny Side Up Recipes Leave a Comment

I absolutely love chocolate, so I was so excited to learn this healthier way of preparing it. The star ingredients in this recipe are raw cacao-chocolate its natural form- and avocado! Unexpected, right?

Here, the avocado adds creaminess, while the cacao adds that rich, chocolatey flavor that makes the mousse so decadent. Unlike the overly processed Hershey’s powder you find in the store (cocoa), cacao has more antioxidant flavonoids than any other foods known to man and is one of the highest whole food source of magnesium, which helps to mitigate the symptoms of stress. Win, win!

Avocado Chocolate Mousse

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Prep time

10 mins

Total time

10 mins

Serves: 2

Ingredients

¼ cup cacao powder
¼ cup natural almond butter
¾ avocado (preferably a bit more firm so that its taste is covered by the chocolate)
½ banana
¼ cup unsweetened almond milk
¼ maple or agave syrup

Instructions

Add all ingredients to a high speed blender or food processor and blend until smooth.
Divide into small, individual ramekins and chill for 2-3 hours.
When ready to serve, garnish with coconut, hazelnuts, fruit or other toppings as desired.

Avocado Toast: 6 Ways

August 29, 2016 by The Sunny Side Up Recipes Leave a Comment

Avocado toast has become so popular this year! Here are my top 6 favorite ways to make it, using basic avocado toast as your base:

Savory: Smoked salmon, lemon juice, fresh dill, red onion

Sweet: Strawberries, basil, lemon, hemp seeds, drizzle of balsamic vinegar

Sunshine: Soft boiled egg, olive oil, basil, black sesame seeds, sea salt

Caprese: Tomatoes, basil, balsamic vinegar, buffalo mozzarella

Mexican: Sweet corn, queso fresco, cilantro lime juice, paprika

Mediterranean: Whole milk yogurt, za’atar

Peach Panzanella Salad

August 18, 2016 by The Sunny Side Up Recipes Leave a Comment

I am so excited to share my very favorite recipe of the summer so far!

Inspired by the bruschetta we made earlier this month, I made this panzanella salad last week using the leftover produce we had in the house and it was a huge hit! I love the contrast of these colorful tomatoes with sweet peaches and the crunch of these delicious homemade ciabatta croutons on top (not pictured above). This is definitely a winner!

Peach Panzanella Salad

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Prep time

20 mins

Cook time

3 mins

Total time

23 mins

Ingredients

½ red onion, thinly diced
1 cucumber, diced
1 lb cherry tomatoes (preferably in an assortment of colors), diced
1 lb fresh peaches, diced
¼ cup basil, finely chopped
¼ cup mint, finely chopped
1 ball buratta cheese
½ loaf ciabatta bread (preferably stale)
7 tbs olive oil
3 tbs oregano
Juice of ½ lemon
Salt and pepper to taste

Instructions

Preheat broiler. Tear bread into small, bite-sized pieces and place on a lined baking sheet. Toss with 3 tbs olive oil, oregano, and salt and pepper to taste. Toast lightly in oven for 2-3 minutes or until golden brown, and set aside.
In a large bowl, lightly toss peach, cucumber, red onion, tomatoes, basil, and mint in a large bowl. Sprinkle with remaining 4 tbs olive oil, lemon juice, and salt and pepper. to taste. Serve, garnishing with toasted ciabatta croutons and bite-sized pieces of buratta.

10 Recipes to Make Before Summer Ends

August 12, 2016 by The Sunny Side Up Recipes Leave a Comment

I can’t believe summer is coming to an end already! Here are my top 10 recipes to help you savor those last bits of summer–and the amazing fresh produce that comes with it. Happy cooking!

Summer Corn Salad