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Vinaigrettes 101

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

In the spirit of being back in California next week, I thought I would quickly share my favorite salad and vinaigrette recipe—I have this same salad almost every day for lunch when I’m home, and this dressing is so good that it never gets old!

Have you ever noticed that some dressings look totally normal, but when they sit out you just get a huge pool of oil on top? The first unspoken rule with dressings—and this has taken me many failed attempts to learn—is to blend in everything but the olive oil together, slowly stirring in the oil so that the dressing fully emulsifies (ie, the oil and vinegar are sufficiently mixed). In other words, mix and shake isn’t going to cut it here.

My recipe below is a quick creamy vinaigrette that you can easily make ahead for the week. Feel free to change the recipe depending on your taste, but as a general rule of thumb, a vinaigrette base is typically 3 parts oil to 1 part vinegar.

Once the dressing is ready, my basic salad is just a few simple ingredients: mixed greens, cucumber, vine-ripe tomatoes, lemon herb chicken, and lots of avocado. I also love adding homemade croutons for a little crunch (simply toss stale/leftover bread pieces in olive oil and oregano and toast them on a cookie sheet under the broiler until golden brown, about 5 minutes).

To avoid making the salad overly soggy, put a small amount of dressing into the bottom of your bowl, then mix and serve.

Vinaigrettes 101

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Recipe type: French Vinaigrette Recipe

Ingredients

½ cup olive oil
4 tablespoons Champagne vinegar
1 tablespoon Dijon mustard
½ teaspoon minced fresh garlic
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

In a small bowl, combine the mustard, vinegar, garlic, salt and pepper.
Very slowly pour in the olive oil, whisking all ingredients together until the dressing is fully emulsified.

Thanksgiving Tablescapes

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

Hello friends! I hope you are all excited for Thanksgiving next week–I know I am! I’ll be heading back to California to spend time with my family and couldn’t be more excited to spend time with them and enjoy the beautiful sunshine.

As you start preparing your meal menus, I thought I would do something a bit different and pull together a roundup of some of my favorite Thanksgiving centerpieces to give you some decorating inspiration. Later this week I’ll also be sharing some of my favorite healthy sides, and my recipe for homemade apple pie. Stay tuned!

First, this metallic pumpkin table runner immediately caught my eye. I love the contrast between the burlap and the golden pumpkins and pinecones. If you have some extra time on your hands and can pick up gold paint, it really is a budget-friendly idea that still looks super luxe and will surely impress your guests.

Feeling rustic? Skip the expensive florists, this centerpiece would look great with fresh cut garden roses and even some old containers you might have around the house.

I’m not really one for drinks, but how cute is this (Apple Cider) Moscow Mule stand?

I also love these corn hull place holders and these pear ones.

….Or these simply elegant placecards with rosemary sprigs.

For those of you who love fresh flowers but don’t want to break the bank–a great feature on how to make beautiful floral arrangements of your own like a professional florist.

Finally, when your meal is over, the cutest free stickers so you can send home guests with leftovers (one of the best parts of Thanksgiving, right?) 🙂

What are your favorite Thanksgiving traditions? I’d love to hear!

Mediterranean Remade

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

One of the defining characteristics of Mediterranean cuisine is that it uses simple recipes with fresh, often local, flavor-filled ingredients. I love that it really embraces high quality ingredients but also that most dishes aren’t super complex. The result is that I typically spend less time in the kitchen (bonus during busy work weeks!) and get inspired visiting farmer’s or artisan markets in my neighborhood to get the best stuff just like my Greek grandmother used to.

Here’s a quick lunch I put together a few weeks ago after a trip to Cava Mezze on Capitol Hill. If you’re looking for a new spot near Eastern Market that’s relatively healthy, I highly recommend their tapas-inspired menu! Start with their watermelon salad with feta and mint and top it off with their grilled shrimp with fava bean puree.

First, I did a seasonal spin on a classic shepherd’s salad (typically called Greek salad in American restaurants) by tossing together cucumber, tomatoes, onion, and radish with parsley, lemon juice, and olive oil. I don’t love green peppers, so adding radish instead adds a wonderful crunch and a crispness. I topped my salad with Cava’s tzatziki, but I do often make my own for the week (recipe here) when I have more time. If you do end up making your own, you can recycle it later in the week or make these gorgeous lamb burgers if you’re feeling extra ambitious!

With the salad ready, saute shrimp in olive oil, oregano, garlic and lemon juice for about 10 minutes or cooked through. Here I added leftover grilled corn and asparagus as well to add flavor, but tomatoes or squash would also be excellent. For added bonus, you can also add a dry white whine (Sauvignon Blanc, Chardonnay, etc.) or parsley and mint for garnish.

Honey Peach Frozen Yogurt

September 12, 2015 by The Sunny Side Up Recipes Leave a Comment

For dessert, this fresh honey peach frozen yogurt is an absolutely wonderful addition to any summer meal!! It doesn’t use any added or processed sugar, so it has a hint of tartness while still keeping the sweet flavor and smooth, creamy texture you’d find in normal ice cream. The best part is that it uses plain, low fat Greek yogurt so it’s virtually guilt free.

To make your own, blend peaches, heavy cream, yogurt, honey, cinnamon and salt in a food processer. Pour mixture into a shallow pan and freeze for 2 hours. Remove pan and fold the liquid into a deeper metal pan, then refreeze. When you’re ready to enjoy, scoop and serve with fresh peaches and a garnish of mint. Voila!

Angel Hair Shrimp Scampi

September 8, 2015 by The Sunny Side Up Recipes Leave a Comment

As the summer comes to an end, one of the things I’ll miss most during the cold months in DC is the opportunity to have long candlelit dinners on our rooftop. The recipe below comes from a surprise dinner that my wonderful boyfriend, Michael, made a while back. No doubt we will be recreating this delicious recipe soon while we can take advantage of this beautiful September weather and fit in a few more rooftop evenings! 🙂

The first dish, angel hair pasta with shrimp scampi, is the perfect savory summer dish. We love that it’s light, colorful, and easily adapted to suit whatever summer flavors you want to incorporate!

For a quick dinner, cook pasta until al dente while sautéing shrimp in olive oil and garlic until fragrant. Add white wine and lemon juice on high heat and reduce, adding in butter and a ladle full of pasta water.

Add shrimp and vegetables (we used cherry tomatoes and yellow squash) until cooked through, pour over your pasta, and garnish with freshly chopped basil, parsley, and lemon zest. If you want to give it a kick, you can also add red pepper flakes, but for those of us who aren’t big fans of spice an extra sprinkle of basil also does the trick! Serve with fresh baguette and wine. Bon appetit!

A quick note on cooking with wine: Michael used Rodney Strong’s Sauvignon Blanc to make his reduction. Whenever you’re cooking with a white wine, I highly recommend using a dry, crisp white wine such as a Pinto Grigio, Sauvignon Blanc, or (unoaked) Chardonnay since acidic flavors will stand up to the heat better than overly sweet ones. You can then use the rest for drinking wine to accompany your dish—it’s a win win!

Heirloom Tomato & Stone Fruit Caprese Salad

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

I’ve always been one for the classics (this may well explain my obsession with anything from the Barefoot Contessa!). but sometimes it’s also fun to mix it up a little bit.

In the summertime I’m always looking for quick, no-bake dishes with my farm share produce. It’s so simple but it’s truly a testament to that fact that a few fresh, seasonal ingredients can go a long way! Great food doesn’t have to be super fancy or high end. and it definitely doesn’t have to be difficult to put together. As my dear friend Ina always says, how easy is that?

FAQs & My Food Philosophy

August 4, 2015 by The Sunny Side Up Recipes Leave a Comment

Hello friends! I’m so excited to announce that I’ve just added a new “FAQ” section the blog in response to some of the questions I’ve gotten recently from my friends and family. As always, thank you so much for all of your support, suggestions, and kind comments these past few months. It’s been a joy to pursue health together with you all! A little taste of this new section:

What is your blog about?

Healthy cooking doesn’t have to be difficult. Whether you’re an athlete, a young professional, or just looking for some inspiration or cooking tips, I’m here to teach you how to make simple, quick, and easy recipes to fuel your life.

My recipes emphasize a plant-based lifestyle filled with fresh wholesome foods, particularly fruits, vegetables, lean proteins, grains, and some dairy (and of course some treats too!). I love knowing exactly where my food comes from and building recipes that revolve around bountiful seasonal produce, bold spices, and super foods that make us feel like we can take on the world.

What’s your cooking philosophy?

Food is nourishment.

We don’t know how good our bodies are designed to feel. I want my readers to experience how amazing it feels to have a beautiful, nutritious meal—to feel strong, confident, vibrant and bold. When we get into a pattern of eating wholesome foods that nourish us rather than processed ones that making us feel groggy, we can do anything we put our minds to.

Food is medicine. By eating the beautiful foods that we were intended to, we can actually heal our bodies and prevent illness and disease. Our Creator has provided us with all of the resources we need to live in total health with foods uniquely constructed to provide all of the nutrients we need to be healthy and strong.

No more rules or diets. Dieting is exhausting, and it takes all of the fun out of cooking. You won’t find any purposefully carb-free or fat-free recipes here, and that’s intentional. Dieting teaches us that we can’t trust our bodies and that we need to deprive ourselves of the foods that we love. But by practicing intuitive eating, listening to what our bodies are craving, and eating whole foods instead of processed ones (particularly processed sugar and flour), we can pursue our full health without guilt or stress. Cooking should be colorful, playful, and creative, and it’s time to bring the fun back into it. There’s too much going on in life to stress about food too–right?

Practice self-love. Rather than comparing ourselves to others and others’ body types, embrace yourself as you are. You are uniquely and wonderfully made, and there’s nobody else in the world like you.

What kind of camera do you use? Who takes pictures for your blog?

I take all of my own pictures using Canon EOS Rebel T3 Digital SLR Camera with an EF-S 118-55 mm f/3.5 – 5.6 IS Lens. This particular model has since been discontinued, but I highly recommend the Canon Rebel series for food bloggers looking for versatile yet sharp, crisp shots.

What does the title of your blog mean?

The first reason I chose this blog title is because all of my recipes are California-inspired. My recipes are all inspired by sunny beach days, outdoor farmer’s markets, and fresh, local ingredients.

Most importantly, I believe that we live our best lives when we have positive attitudes and practice gratitude for the many blessings God has given us. In the midst of the chaos around us, I wanted this blog to be a celebration of life, of color, and the joy of sharing meals in community and with loved ones.

Breathe, kick back, and never forget that each day is a gift and a new opportunity to serve and love others, which we can do best when our bodies are nourished by a healthy, natural diet. That’s what life on the sunny side is all about. 🙂

Half Marathon Training

July 29, 2015 by The Sunny Side Up Recipes Leave a Comment

Now that it’s officially summer, running season is upon us! I’m currently training for a few different races this fall and thought I’d share some tips and resources to help you prepare for your next half marathon race. Although 13 miles might sound like a lot (believe me, I used to think a 5k was a big ask!), it’s actually very doable if you stick to a regular training schedule leading up to the race.

Ideally, you’ll want to run up to 4 days a week. Using the model below, an average week would include a 3 mile run, a 4 mile run, another 3 mile run, and then a “long run” that will increase in length every week (see below) until you max out at the 12 mile point. It’s particularly important to allow yourself adequate rest in between runs, so I space these out during the week and always do my long runs on Sunday mornings.

A few additional tips on rest, endurance, and race training:

For longer races, consider running in intervals. I run my best–and fastest–races when I do a 5 minute run interval followed by 1 minute walk interval for the entire race. While it may seem counter intuitive (ie “Won’t I have a faster race if I just run the whole thing straight through?”), I find that the short resting period forces me to run at a steady pace so I don’t have to take breaks later. When I do run it’s faster, and the walking break helps to prevent injury.
Additional activities 1-3 days a week should include yoga, stretching, cardio, and/or strength training. If it’s too hot outside and I don’t feel like going on the treadmill for a longer run, I’ll try out an intense spin class or something else that’s indoors but will still give that cardio burn and get my heart rate up so I’m gaining strength on a cardiovascular level.
Hill or trail runs should be incorporated at least 1 run per week. Make this one of the three mile runs listed above and it will increase your endurance very quickly! High intensity interval training also will help!
Utilize an OFF day before long runs, and a cross-training or OFF day after long runs.
Want to map out your course? I use an iPhone app called MapMyRun” that uses GPS data to map out your run. Bonus: It gives you your distance, calories burned, and can time out intervals for you.

Sample “Long Run” Schedule

Week 8: 7 mile run

Week 7: 8 mile run

Week 6: 9 mile run

Week 5: 10 mile run

Week 4 : 11 mile run

Week 3: 12 mile run

Week 2 (Taper): 6 mile run

Race Week: 2 mile run/ 2 mile run /3 mile run /RACE DAY!!

Chilled Spanish White Gazpacho

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

Last weekend I had the pleasure of going back to California for the Fourth of July and tried this incredible Spanish white gazpacho from Flour Bakery in Boston. If you’d tried gazpacho before, you’ve probably had the red tomato-based kind, but this “white” one is far less acidic and is a wonderful fresh summer treat or palate cleanser for a dinner party. It’s made with a base of almonds and tangy green grapes (which is what makes it “Spanish”), so it’s incredibly light and refreshing! Bonus–is also pretty low in calories as well.

To make your own batch, you’ll need seedless green grapes, blanched almonds (regular okay too), garlic, cilantro, and cucumbers with sherry vinegar and lime juice for an extra kick. I like to add extra grapes and cucumber to sweeten the deal, with mint for extra freshness. Combine in a high speed blender, let chill for an hour, and then serve to your heart’s content!

Pro Tip: Use English cucumbers rather than regular ones. You’ll usually find them in grocery stores wrapped in plastic, because they have less wax on their exterior. They’re extra crisp and have smaller seeds, making them perfect for a gazpacho or summer soup.

Rosemary Swordfish with Garlic Sauteed Tomatoes

July 2, 2015 by The Sunny Side Up Recipes Leave a Comment

I rarely eat red meat, but I find that this dish is so satisfying and filling that it takes away any cravings I might have for a really hearty steak or burger. This swordfish recipe is always a family favorite, and I hope you enjoy it as much as we do!

Always start with the freshest fish and make sure that it arrived in the store that day. Swordfish has a lot of natural moisture, but for measure I like to add just a teaspoon of olive oil to make sure that it doesn’t dry out.

Season with salt and pepper to taste, then sprinkle with fresh rosemary, lemon juice, and minced garlic, and place in the oven for 30 minutes or until golden brown on the edge.

While the swordfish is cooking, mince 2-3 cloves of garlic in olive oil until golden brown. Add cherry tomatoes, halved or quartered into smaller pieces, and sprinkle with rosemary. Cook for 5 minutes or until softened. I usually use half the tomatoes for garnish, and mix the second half in with green beans that have been boiled for 6 minutes and blanched for a quick side dish.

When your swordfish is ready, it should look something like this–very moist, with a soft, melt-in-your-mouth texture.

Top with tomatoes and rosemary for garnish and enjoy!