Category Archives: Sunday Brunch

ACAI_BOWL_SMOOTHIE-1Sam and I recently started making our own Açai bowls. They’re super easy and make a great breakfast or a healthy alternative for dessert.


4 tbsp Açai powder

1 bag frozen strawberries

4 tbsp honey

1 cup blueberries

2 cups almond milk

(for toppings)

bee pollen



dehydrated pineapple

Makes 4 servings


Combine ingredients in a blender and blend until smooth. Add almond milk as necessary for consistency. Assemble by putting fresh blueberries and bee pole in the bottom of the jar. Add Açai mixture to jar then garnish with blueberries, bee pollen, raspberries, and dehydrated pineapple.


smorgusburg la-1This morning we woke up early and rushed over to check out the opening of Smorgasburg LA, a new food and art market open every Sunday in downtown Los Angeles. I’m going to be posting a review of my favorite vendors and what to try next weekend, but for now feast your eyes on one of the prettiest and tastiest Acai bowls I’ve tried from Amazebowls.

Wearing: top – Zara, sunglasses – Karen Walker, bag – Gucci

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Happy 2016 everyone! The first post of the year is my new recipe for a Mango Maca Morning Smoothie. It’s refreshing, tasty, dairy free and most importantly healthy. The “active” ingredients are the maca, lemon, ginger and mint, so you can substitute the rest of the ingredients as you see fit.


2 cups frozen mango

1 cup frozen strawberries

1 fresh mango

2 sprigs of mint

1.5 tsps of fresh ginger

Juice of 1/2 a lemon

2/3 cups raw vanilla almond milk

2 tsps maca

Directions :

Combine all of the ingredients in a blender and puree until smooth. Make sure to use real raw almond milk which you can find at health stores and juice spots.

Serve and enjoy!


SUNDAY-BITES-EGG-CUPS-1Hey guys it’s Sam. Liz had this idea for bacon and egg muffins for a while now but kept having some trouble executing them. Since I’m the breakfast guru in the family, I decided to step in and give em’ a try. Nailed the recipe on the first try. Liz was pretty impressed.



6 eggs

6 pieces of center cut bacon

Butter or substitute

4 pieces of bread

1 muffin tray


First you want to take some butter and lightly coat the inside of the muffin trays so they come out easily. Crack the eggs into a bowl. Line the muffin trays with a single piece of bacon. Next you want to cut 6 small circular pieces of bread to go into the center of the muffin trays, I use a small cookie cutter to get them the same size. Take a spoon and place just the yolks on the bread in the cups, next get one spoonful of eggwhite and put in the cup also. Bake at 350°F for around 15 min (or less if you like the eggs runny), take em out and enjoy!



I made this asparagus soup a few weeks back with the intention of posting it before the official start of winter but my sickness got me down and I wasn’t able to get this post up in time. Either way it’s a really easy, healthy and yummy soup. If you like or at least don’t actively dislike asparagus, I suggest you give this recipe a try.

Ingredients :

A large bunch of fresh asparagus (do not use frozen)

3 to 5 cup of vegetable broth

1 large shallot

1 small garlic clove

 A few sprigs of thyme

Watercress for garnish

Salt & pepper

Cooking oil

Directions :

As with almost every soup I make,  I start by chopping the shallot and caramelize them in some pre-heated cooking oil (I almost always use extra virgin olive oil unless otherwise specified). Once the shallots are soft and golden I add in roughly shopped asparagus and cracked garlic. Season with salt and pepper and throw in a few sprigs of thyme. Cover with vegetable broth. The amount of broth you will need will depend on how much asparagus you’re using.  Start with 3 cups and if it feels too thick add one more cup but keep another cup on reserve. Let the soup come to a boil and simmer for about 20 minutes. At this point I like to stick my nose into the soup and smell it /taste it to see what’s missing. Sometimes I’ll add some dried herbs, usually it’s Herb De Provence  because I think it pretty much goes with everything, or more cracked garlic. Feel free to play with this and add herbs and spices that you like. It might turn out terrible or it might end up being delicious.  Cooking is all about getting creative and just  doing your best. Don’t over think it, unless you’re baking because that my friends is most certainly a science. Now let’s get back to the soup. By now it should be coming together. The asparagus should be soft but still maintain it’s green color. If you have a handheld mixer go ahead and puree it right in the cooking bowl, make sure to remove the sprigs of thyme before you start. If you do not have a handheld blender, let the soup cool for at least 12-15  minutes. Transfer into a food processor or blender and puree until smooth. At this point you can use the leftover cup of broth if the soup seems too thick. Once you have the right consistence re-heat the soup for a minute if you didn’t use the handheld blender, transfer into serving bowl and top with a little bit of watercress and freshly round pepper.

Serve and enjoy. Happy Sunday!