Autumn Harvest Grain Bowl

This recipe incorporates all my favorite colors of fall and the best feeling after eating a fall meal - being completely and utterly full. Best part about this? Most of the main ingredients are baked on one pan :)

Autumn Harvest Grain Bowl.jpg


  • As much quinoa as you like
  • 1 red onion
  • 1 sweet potato
  • Brussel sprouts
  • 1 can of chick peas/garbanzo beans
  • Pomegranates because they are pretty and tasty
  • S&P
  • EVOO


  1. Preheat the oven to 400º F. 
  2. Drain and dry your chickpeas. Place onto pan #1 with salt, pepper and olive oil.
  3. Chop up your onion, sweet potato and brussel sprouts. Place all onto pan #2. Mix them all together with salt, pepper and olive oil. 
  4. Place both pan #1 & #2 in the oven.
  5. Start cooking your quinoa!
  6. Let everything cook for about 30 minutes while you check email, text your mom and multi-task in any way you see fit. Check on your quinoa because that will probably be done faster than your veggies and chickpeas.
  7. Plate with quinoa, add roasted chickpeas and roasted veggies then top with pomegranate seeds!
  8. Enjoy :)

Tuna Poke Perfection

This may not be my most cost-efficient recipe (due to the price of high quality tuna), but it is super simple and super impressive. The most important part of the whole process is speaking with the nice people at the fish counter to ensure that the tuna you're purchasing can be eaten raw and in sushi form. Once you've double and triple checked that - you're good to go!

Tuna Poke.jpg


  • Soy sauce
  • Toasted sesame oil (if you don't already own this, don't worry about it!)
  • Sesame seeds, plus more for garnish
  • 1 pound sushi-grade ahi tuna, cubed
  • 2-3 scallions, thinly sliced
  • 1-2 avocados
  • Cucumber (if you please)


  1. Start cooking your brown rice according to instructions and get that process going.
  2. Add your soy sauce, sesame oil and seeds in a medium mixing bowl.
  3. Cut your tuna into cute little cubes and place in the medium mixing bowl. Marinade for 5 minutes.
  4. Pit and cube the avocado.
  5. Cut your scallions into small parts. 
  6. Cut your cucumber into thin slices.
  7. Scoop your rice into bowls, add the tuna and avocado cubes, top with sesame seeds, scallions and cucumber pieces.
  8. Enjoy! :)

Chickpea Sautée

This recipe is my latest obsession. It incorporates so many interesting textures with so few ingredients. It was inspired from a post on All Good Eats! The recipe has sauteed vegetables, crunchy roasted chickpeas and a fried egg to top it off. The best part is, if you're making it for one you can save some of your chickpeas for a snack the next day. 

Chick Pea Sautee.jpg


  • 1 can of chickpeas/garbanzo beans
  • A few eggs
  • Vegetables to sauté (I like spinach, mushrooms, bell peppers and carrots)
  • Minced garlic to kick off the sauté
  • Sweet onion
  • S&P
  • EVOO


  1. Preheat the oven to 400°F
  2. Focus first on the chickpeas. Drain and pat them dry. Repeat that process and make sure the chickpeas almost look matte. Then roll them onto a baking pan, top with olive oil, salt and pepper. The more olive oil you use, the crunchier and crispier the chickpeas will be. I try to roll them around to make sure all the chickpeas are fully coated in spices and olive oil. This guide from TheKitchn is phenomenal if you're roasting chickpeas for the first time. These will bake for about 30-40 minutes. Every 10 minutes roll them around to make sure they're roasting evenly.
  3. Then move onto your veggies! On medium high heat in a large pan, throw in some minced garlic, olive oil and about 1/3 of a sweet onion (sliced). Once the room starts to smell lovely and the onion is browning, add your other veggies. Sauté until everything is soft enough to your preference.
  4. From here, it depends on how much energy you have. I love a fried egg on top for a bit more flavor and protein, but sometimes I skip! 
  5. Enjoy :)

Hazelnut Crunch

One of the awesome clients I've been able to work with has been Chris Kollar of Kollar Chocolates up in the Napa Valley area. For a piece on, we took his recipe for Hazelnut Crunch and created a version perfect for home chef holiday preparation. As someone who struggles to make a dozen cupcakes, this is infinitely easier, infinitely more festive and the presentation is basically breaking it apart! I had the mix-ins resting on top, but feel free to mix throughout or leave them on top like I did!

Kollar Hazelnut Crunch.jpg


  • 1 lb. Hazelnuts

  • 2 lb. your favorite milk chocolate

  • 4 Sugar cones

  • Sea salt

  • Kitchen thermometer


  1. Preheat oven to 350°. Lay the hazelnuts on a baking sheet and roast in the oven for 15-20 minutes (or until golden in color). Allow hazelnuts to cool after roasting
  2. Melt two pounds of your favorite milk chocolate in the microwave, in a microwavable dish. Melt the chocolate first on high for a minute, then on high in thirty second increments until the chocolate reaches 120°; mix chocolate in-between heating to ensure all the chocolate is being heated. Allow the chocolate to sit at room temperature until the chocolate is about 87°.
  3. Crush up four sugar cones.
  4. Combine chocolate, hazelnuts and sugar cone pieces in a bowl.
  5. Line baking sheet with parchment and/or wax paper. Pour mixture of melted chocolate, hazelnuts and sugar cone pieces on to the baking sheet in an even fashion. Lightly sprinkle a pinch of salt across all chocolate.
  6.  Place baking sheet in the fridge and keep in fridge until solid (~ 1 hour).
  7. Take baking sheet out of the fridge, take off parchment and/or wax paper and break into smaller pieces.
  8. Enjoy!