The Sunny Side Up Recipes

Fresh. Clean. Radiant. Living life on the sunny side.

Salmon Tacos with Mango Avocado Salsa

by Leave a Comment

IMG_3815

I am so excited to share today’s recipe with you! This week, a few friends and I got together for an amazing girls night in and had the best night laughing and sharing stories out on their patio, enjoying these last few bits of summer!

We knew we wanted to have a taco night, but these salmon tacos with black rice and mango guacamole (adapted from Ambitious Kitchen) were extra special and are definitely one of my all time FAVORITE recipes on the blog so far! I know you’ll love them!

IMG_3745

IMG_3762

 FISH TACOS

Salmon Tacos with Mango Avocado Salsa
 
Save Print
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • For the rice:
  • 1 cup black (forbidden) rice
  • For the salmon:
  • 1 pound salmon (can use fresh or frozen)
  • ¾ tsp cumin
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ¼ chilli powder
  • 1 tbs olive oil
  • For the mango guacamole:
  • 1 avocado, diced in large chunks
  • ½ cup red onion, diced
  • ½ cup fresh cilantro, finely chopped
  • ¼ cup fresh mint, finely chopped
  • 1 ripe mango, diced
  • Juice of 1 lime
  • 8 corn tortillas
  • Salt and pepper to taste
Instructions
  1. Cook rice on the stovetop according to the directions on the package, and set aside (note: the rice will take 40-45 minutes to cook, so I recommend cooking it in advance and storing in an airtight container).
  2. Preheat oven to 375 degrees. Place salmon in lined baking dish, rub with olive oil, and season with cumin, paprika, garlic powder, and chili powder mixture. Bake for 35 - 45 minutes or until cooked medium.
  3. While salmon is cooking, lightly toss avocado, red onion, cilantro, mango, and lime juice. Let sit for 10-15 minutes.
  4. Once salmon is done cooking, flake it with a fork assemble tacos on warm corn tortillas as desired.

 

DIY Bruschetta Bar

by Leave a Comment

IMG_3630

Hello friends! If you’ve been following the blog recently, you’ve probably noticed that I’ve been taking full advantage of some of the beautiful summer produce out there (see last week’s peach, avocado and heirloom tomato salad  and this quinoa salad !), and this week is no exception. 

After grabbing some produce at the Farmer’s Market, I recently stopped by one of my favorite markets in LA, Bay Cities, to pick up fresh bread and burrata cheese for a lunchtime bruschetta bar. They bake homemade ciabatta bread every afternoon and have some of the best selections of imported cheese and meats in the city–so good that my Greek grandmother used to go there back in the day for her ingredients! It’s quick and easy to assemble, and a great option for entertaining since everyone can make their own bruschetta combination 🙂 

Here are my top three combinations:

1. Sweet: Ciabatta, burrata cheese, sweet yellow peaches, basil, mint, olive oil 

2. Savory: Ciabatta, burratta cheese, prosciutto, pesto, olive oil 

3. Classic: Ciabatta, burratta, sliced tomatoes, olive oil, balsamic vinegar, finely chopped basil 

IMG_3548

IMG_3616

IMG_3639

 IMG_3581

IMG_3593 IMG_3578

 

Quinoa Salad with Pomegranate, Feta & Mint

by Leave a Comment

IMG_3525

I hope that everyone is enjoying summer as much as we have these past few months! There’s nothing better than long days at the beach–not to mention the amazing summer produce out there right now!

I don’t know about you, but when it’s so gorgeous outside the last thing I want to be doing is staying inside in the kitchen cooking hot meals (as much as I love cooking!). This recipe is just the ticket, and it’s the perfect unexpected, colorful, and a quick side for the last of your picnics and barbecues this season. Enjoy! 

IMG_3500

IMG_3536

Quinoa Salad with Pomegranate, Feta & Mint
 
Save Print
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 1 cup pomegranate seeds
  • 1 large English cucumber, diced thinly
  • 5 tbs mint, finely chopped
  • ½ cup feta cheese, crumbled
  • Juice of one lemon
  • 3 tbs olive oil
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • Edible flowers (as desired)
Instructions
  1. Bring 2 cups of water to a boil and add quinoa. Turn off heat and let sit for 15 minutes, stirring occasionally. When fully cooked, fluff with a fork and set aside to cool.
  2. Add all ingredients in a large bowl and lightly toss.

 

Peach, Avocado, and Heirloom Tomato Salad

by Leave a Comment

IMG_3449

Let’s be honest, salads can get boring sometimes. But, this one is a far throw from your typical salad (teaser: it doesn’t even have lettuce) and I love that it combines my three favorite summer ingredients all in one beautiful, colorful dish! Who would think that peaches, avocados, and tomatoes go well together? I’m so glad they do. 

IMG_3425

IMG_3427

IMG_3446

Peach, Avocado, and Heirloom Tomato Salad
 
Save Print
Author:
Recipe type: Salad
Ingredients
  • 2 peaches
  • 1 avocado
  • 2 heirloom tomatoes (try a variation of colors)
  • ⅛ cup red onion, finely chopped
  • ⅛ cup cilantro
  • 1 tbs lime juice
  • 2 tbs olive oil
Instructions
  1. Combine sliced peaches, tomato, and finely chopped red onion in a bowl. Add in diced avocado and lightly toss in lemon and olive oil. Garnish with cilantro and serve.

Red Onion

Lemon Yogurt Cake

by Leave a Comment

IMG_3387I have such a sweet tooth, so it’s always nice to find a lighter version of my favorite dessert recipes. This cake recipe from Barefoot Contessa is one of my all-time favorite summer recipes–it’s deliciously light, lemony, and moist, and I promise it won’t disappoint!

IMG_2145

The secret?  This recipe uses yogurt instead of butter or oil, and lots of lemon zest in the batter for extra flavor. (Not to mention, the most amazing lemony glaze on top).

Bon appetit! 

IMG_3415

Lemon Yogurt Cake
 
Save Print
Ingredients
  • Ingredients
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1⅓ cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • ½ teaspoon pure vanilla extract
  • ½ cup vegetable oil
  • ⅓ cup and 2 tbs freshly squeezed lemon juice
  • 1 cup confectioner's sugar
  • *Note: Recipe courtesy of Barefoot Contessa. Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe.html?oc=linkback
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8½ by 4¼ by 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  3. Meanwhile, cook the ⅓ cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
  5. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Honey Roasted Sweet Potatoes

by Leave a Comment

IMG_3345

These oven roasted sweet potato wedges (like sweet potato fries) are one of my go-to sides every week because they are so easy and so good! They also have tons of fiber and are incredibly versatile, perfect for any meal, salad, or in smoothies during the week.

To sweeten the deal, I like to use cinnamon and a drizzle of orange blossom honey. I think that they are flavorful enough on their own, but you can also skip the honey and serve with a quick honey mustard dip (3/4 cup greek yogurt, 1/4 cup dijon mustard, 3 tbs honey). Enjoy!

Honey Roasted Sweet Potatoes
 
Save Print
Ingredients
  • 2 large sweet potatoes
  • 1 tbs olive oil
  • ¼ tsp cinnamon
  • Drizzle of honey (I use orange blossom)
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Wash your sweet potatoes and cut in half length-wise. Continue cutting into long strips or wedges until they are your desired size.
  3. Transfer potato wedges to a lined baking sheet and toss in olive oil and cinnamon.
  4. Bake for 35 minutes or until tender, remembering to flip wedges halfway through with a spatula to keep from burning the edges. When cooked through (they should be tender), drizzle with a little bit of honey and serve warm.

Easy Citrus Salmon

by Leave a Comment

IMG_6757

Most nutritionists will tell you that they love salmon, and for good reason. This fish is loaded with lean protein and omega-3 fatty acids (critical for cardiovascular health), vitamin D,  is lower in mercury than most fish, and even supports brain development.  Here’s the quickest, easiest way to prepare it that you’ll enjoy every time.

First, sprinkle with salt and pepper as desired. I also add herbes de provence, a blend of dried French herbs such as rosemary, thyme, oregano, and marjoram, and thinly sliced lemon on top. Bake at 350 degrees for approximately 30 minutes, or until cooked through.

When paired with leafy greens, the proteins, B vitamins and omega 3 fatty acids in salmon are a complement their vitamin C and antioxidants. I usually make my salmon with this salad with arugula, avocado, and asparagus with a citrus vinaigrette (pictured above) and they go beautifully together.

IMG_3164

IMG_3173

IMG_3196

IMG_3194

 

 

Easy Citrus Salmon
 
Save Print
Ingredients
  • 1 lb salmon
  • 1 tablespoon herbes de provence
  • 1 lemon, thinly sliced
  • Salt and pepper to slice
Instructions
  1. Rinse salmon and place on baking dish.
  2. Sprinkle salt and pepper and herbes de provence as desired. Add sliced lemon.
  3. Bake for approximately 30 minutes at 350 degrees or until cooked through.

Nutty Granola Clusters

by Leave a Comment

IMG_2931

I recently ordered Angela Liddon’s amazing Oh She Glows cookbook and was so excited to try out some of her vegan, plant-based recipes. This granola recipe is one of the first ones in the book and looked so amazing I knew I had to try it! I love that it has a lot of extra crunch from all of the extra nuts and seeds in it and her idea of packaging it as a gift for friends or family. Check out her blog here: http://ohsheglows.com/. Enjoy!
IMG_2916

IMG_2911

Nutty Granola
 
Save Print
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 cup (250 mL) whole raw almonds
  • ½ cup (125 mL) raw walnut halves or pieces
  • ¾ cup (175 mL) gluten-free rolled oats
  • ½ cup (125 mL) raw buckwheat groats or gluten-free rolled oats
  • ⅔ cup (150 mL) mixed dried fruit (such as cranberries, apricots, cherries, etc.)
  • ½ cup (125 mL) raw pepita seeds
  • ¼ cup (60 mL) raw sunflower seeds
  • ⅓ cup (75 mL) shredded unsweetened coconut
  • 2 teaspoons (10 mL) ground cinnamon
  • ¼ teaspoon (1 mL) fine-grain sea salt
  • ¼ cup plus 2 tablespoons (90 mL) pure maple syrup or other liquid sweetener
  • ¼ cup (60 mL) coconut oil, melted
  • 2 teaspoons (10 mL) pure vanilla extract
Instructions
  1. Preheat the oven to 275°F (140°C). Line a large rimmed baking sheet with parchment paper.
  2. Place ½ cup (125 mL) of the almonds into a food processor and process for about 10 seconds, until a fine meal forms (similar in texture to sand). Transfer the almond meal to a large bowl.
  3. In the food processor, combine the remaining ½ cup (125 mL) almonds and all of the walnuts and process for about 5 seconds, until finely chopped. You'll be left with some larger pieces and some powdery meal which is what you want. Add the mixture to the bowl with the almond meal.
  4. Add the oats, buckwheat groats, dried fruit, pepita seeds, sunflower seeds, coconut, cinnamon, and salt to the bowl and stir to combine.
  5. Add the maple syrup, melted oil, and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.
  6. With a spatula, spread the granola into a ½-inch (1-cm) layer on the prepared baking sheet and gently press down to compact it slightly. Bake for 20 minutes, then rotate the pan and bake for 18 to 25 minutes more, or until the granola is lightly golden on the bottom and firm to the touch.
  7. Cool the granola on the pan for at least 1 hour before breaking it apart into clusters.
  8. Store the granola in a glass jar in the fridge for 2 to 3 weeks or freeze it for 4 to 5 weeks.
  9. Tip: If you'd like to make a completely grain-free granola, simply replace the buckwheat groats and rolled oats with an additional 1 cup (250mL) finely chopped nuts.
  10. Makes 6 cups.
  11. Source: Oh She Glows Cookbook

 

Summer Corn Salad

by Leave a Comment

IMG_3189

When there’s such beautiful produce in the summertime I love experimenting with recipes from our local farmer’s market. This week my favorite farmer was selling the most beautiful tomatoes and I knew I wanted to find a simple summer side to compliment them.

This corn salad is the perfect summer side–it’s light and has lots of crunch and fresh flavor. I also love that it is so wonderfully colorful and cheery!

IMG_3179

IMG_3161

 

Summer Corn Salad
 
Save Print
Ingredients
  • 3 ears of sweet corn, shucked
  • 2 cups of cherry tomatoes, sliced in half (best if you can use a variety of colors)
  • ½ cucumber, finely diced
  • ¼ cup mint, finely chopped
  • ¼ cup basil, finely chopped
  • ¼ cup red onion, finely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
Instructions
  1. Shuck and clean corn and cook for 3 minutes in boiling water or until starchiness is gone. Drain, and once cool use a sharp knife to cut kernels off of the cob.
  2. In a medium mixing bowl, lightly toss all ingredients together. Serve at room temperature as a side and keep in the refrigerator for up to 3 days.

Matcha Green Tea Peach Smoothie

by Leave a Comment

IMG_3723

If you’ve been following the blog for a while, you might remember the homemade green matcha latte I made back in the winter–now it’s time for the summer version!

Matcha is a natural source of caffeine that will energize you and help to focus the mind for the rest of the day. Add in some fresh fruit and you get a creamy, refreshing, healthy treat made under 5 minutes. So good!

Matcha Green Tea Peach Smoothie
 
Save Print
Prep time
Total time
 
Serves: 1
Ingredients
  • 1 cup unsweetened almond milk
  • ½ peach
  • ½ banana
  • 1 heaping cup baby spinach
  • 3 tablespoons matcha green tea powder
  • 1 cup ice
Instructions
  1. Add all ingredients to a blender and blend until smooth.