Roasted Winter Squash Salad

Its that time of year, when the Farmer’s market is full of amazing winter squashes. And there’s nothing quite like the taste (and smell!) of roasting squash in the oven. The sugars carmelize and brown, and tastes so sweet, it could almost be dessert! Check out this salad below featuring roasted acorn and delicata squash, on top of fresh arugula and pea shoots (also from the farmers market!) Great healthy salad for this time of year with a perfect blend of savory and sweet flavors. Enjoy!

(Recipe inspired by the Minimalist Baker)


  • 1 medium acorn squash quartered lengthwise, seeded, cut into 1/3" slices

  • 1 medium delicata squash halved lengthwise, seeded, cut into 1/3" slices

  • 2 tbsp plus 1/4 cup extra-virgin olive oil

  • sea salt

  • freshly ground black pepper

  • 4 tsp apple cider vinegar

  • Balsamic Vinegar for drizzling on top (the thicker the better)

  • 1 oz pea shoots (about 2 cups, loosely packed)

  • 2 oz arugula leaves (about 4 cups, loosely packed)

  • 4 oz herb goat cheese crumbled

  • 1/4 cup pumpkin seeds

  • 1/4 cup dried pomegranate seeds, or cranberries, currents, etc.

    Crispy Shallots

  • 2 medium shallots thinly sliced

  • 3 Tbsp brown rice flour

  • 1/8 tsp sea salt

  • 2 Tbsp olive oil or coconut oil for cooking



  1. Preheat oven to 425°. Line 1-2 baking sheets with parchment paper. Toss acorn squash slices and delicata squash slices with 1 Tbsp olive oil, salt and pepper. Place acorn and delicata squash on tray(s).

  2. Place in oven and roast for 30 minutes (flip squash half way) Remove from oven and set aside.

  3. Whisk apple cider vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl for dressing.

  4. Add sliced shallots to a small bowl with brown rice flour, salt, and pepper and toss to coat. Heat a medium cast-iron skillet over medium heat. Once hot, add oil and floured shallots and sauté, stirring occasionally, until golden brown and crispy, about 5 minutes.

  5. Spread greens on the bottom of a wide bowl, then add squash, goat cheese, dried pomegranate and pumpkin seeds. Drizzle with dressing, toss lightly, and using a thicker Balsamic Vinegar drizzle over entire salad; serve immediately.

Cucumber Salad with Roasted Peanuts and Chile


It’s cucumber season! If you have a garden or frequent the farmers market, you already know. What do you do with all those cucumbers? If you’re tired of pickling, here is a new recipe I recently tried originally from NYTimes Cooking. I changed a few ingredients, and made it my own, and I have to say, its delicious! I grew up eating my mother’s Chinese Dan-dan noodles so this recipe feels like home to me. I made it recently at a backyard dinner party, and it was a hit! Check it out below, and let me know what you think!


  • 6 Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces

  • Kosher salt

  • ¼ cup salted, roasted peanuts

  • ¼ cup cilantro leaves

  • 1 teaspoon red-pepper flakes

  • 3 tablespoons natural unsalted peanut or almond butter

  • 2 tablespoons soy sauce

  • 2 tablespoons unseasoned rice vinegar

  • 1 teaspoon sesame oil

  • 1 small garlic clove chopped finely

  • Chile oil for serving (optional)


  • Toss cucumbers with 1/2 teaspoon salt and set aside.

  • Chop peanuts, cilantro and red-pepper flakes together and set aside.

  • In a large bowl, mix together nut butter of your choice, soy sauce, rice vinegar, sesame oil, garlic and 1/2 teaspoon kosher salt. Add a splash of water if needed to thin mixture.

  • Transfer salted cucumbers into the large bowl with dressing and mix well.

  • Top with chili oil, and peanut mixture. Serve immediately.


Summer Tomato and Nectarine Bruschetta


Sometimes the perfect summer dish doesn’t need flaming hot grills or long roasting times. Here is a new favorite appetizer perfect for a summer evening. I love visiting my local farmers’ markets and finding the freshest ingredients of the season, and here I top crispy baguette slices with juicy tomatoes and chunks of sweet nectarine. Drizzle some olive oil and vinegar, tear a few basil leaves (fresh from the garden!) , and you’re good to go. Without bread, this is a great standalone salad!


  • 2-3 tomatoes seeded and chopped

  • 1 nectarine chopped

  • 1 large garlic clove chopped finely

  • 1/3 cup fresh basil leaves chopped

  • 1/4 cup olive oil

  • 2 tsp balsamic vinegar

  • salt and pepper to taste

  • chopped chives to garnish

  • baguette cut into 1/2 inch pieces, toasted


  1. Mix all ingredients (chopped tomatoes, nectarine, garlic, olive oil, vinegar, basil, salt and pepper) in a medium sized bowl.

  2. Slice baguette and toast in the oven. Arrange bread on a plate, and top with tomato mixture.

  3. Sprinkle chives on top, and it’s ready to serve!

  4. Eat right away, so the bread doesn’t get too soggy.


Vegetable Coconut Green Curry


Here is a favorite dish I like to order when I go out to eat Thai food. So when I finally figured out how to make it at home, I was psyched! Check out this recipe below, you can change up the vegetables you throw in, and can also add a protein like tofu or chicken as an option. Hope you enjoy it!


2 cups broccoli florets (1 small crown) 

1 small white onion diced  

2 cups sugar snap peas

1 chopped medium carrot

1 small can of bamboo shoots drained

1 cup of cubed Taro root (optional, and hard to find!) 

1 tablespoon coconut oil

2-3 cloves of minced garlic

1 tablespoon finely grated fresh ginger

One 13.5-ounce can coconut milk 

1 to 2 tablespoons green curry paste 

2-3 tablespoons fresh lime juice (1 1/2 limes) 

1 large avocado, sliced to place on top

1 cup diced chicken breast from a rotisserie chicken (optional)


  1. Heat coconut oil in a large saucepan (or wok) on medium heat. Add broccoli, onions, and carrots first. Sauté for 2-3 minutes.

  2. Add in garlic and ginger, and sauté for another 3 minutes stirring frequently.

  3. Add in coconut milk, taro, and bamboo shoots and bring to low heat to simmer. Add in green curry paste and stir in well. Cover for 7-10 minutes

  4. Add diced chicken and cook for another 2-5 minutes or until vegetables are cooked through, (broccoli is still bright green and does not turn brown.)

  5. Serve over basmati brown rice, and sliced avocado on top.


Vegetable Broth From Kitchen Scraps

Here’s a great way to take your vegetable scraps and turn them into a delicious broth! I like to keep a jar of chicken or vegetable broth in the refrigerator at all times. It’s great to cook with, especially when sautéing vegetables, or making rice, or to just drink hot in a mug. I’ve been making this recipe lately and absolutely loving it! So simple to take leftover vegetable scraps from cooking, keep them in the freezer in a freezer bag and then twice a month make a big batch of broth using the scraps. Especially in the shoulder seasons when people tend to come down with colds, I love heating up some broth and just drinking it warm out of a mug to strengthen my immune system. Try this at home, its a great way to make the most out of your groceries!

Another trick if you are a meat eater and want to make chicken broth — About once a month I like to buy a rotisserie chicken from the grocery store for dinner. I save the bones from the chicken, and add them in to make a hearty chicken and vegetable broth.

Types of scraps I keep in the freezer bag: onion skins and ends, carrot peels and ends, celery, kale stems, mushroom stems, shallot peels and ends. and broccoli stems.


2 cloves of smashed garlic

fresh herbs like rosemary, parsley, thyme

2 bay leaves

5-10 whole pepper corns

one onion cut in half

2 whole carrots

2 stalks of celery

8 cups of water

3 cups of frozen vegetable scraps

bones from one whole chicken (optional)

add salt to taste


  1. Put all ingredients in a large pot.

  2. You can use a pressure cooker and cook for 30 min, or with a regular pot simmer on low heat with a lid for 2 hours.

  3. strain out all the vegetables (and optional chicken bones) and using a funnel store broth in mason jars. Tighten lid and refrigerate. Good for about 1 week.


Chinese Tea Eggs

Chinese tea eggs were a staple in my home growing up. My mom would make them fairly regularly and keep them in the refrigerator for a quick snack. It wasn’t until I spent time in China and Taiwan did I realize how popular they were EVERYWHERE. My family recently took a trip to Taiwan over the New Year, and every 7-11 and convenient store had tea eggs just sitting there in a slow cooker, available for sale. We’d grab some tea eggs as a snack before our days adventure. They became a staple of our travels around Taiwan. So when I came home I knew I had to bring this recipe back! I love adding these eggs to my lunch or dinner as a side in one of my Healthy Bowls or even having one for breakfast along with my favorite smoothies. Check out this recipe below and try it for yourself!


  • 6-8 eggs

  • 2 bags black tea (Lipton tea works great!)

  • 1 bay leaf

  • 1 star-anise

  • 1/2 teaspoon Sichuan peppercorn (optional)

  • 4 teaspoons soy sauce


  1. Place the eggs (at room temperature) in a pot of cold water (enough to cover them). Bring water to a boil then reduce the heat. Leave to simmer for 5-10 mins. (You will be boiling them again, so they don’t have to be fully cooked here yet).

  2. Drain the eggs. Cool them in water. Gently crack the egg shells all around using the back of a spoon.

  3. Put the eggs back into a clean pot. Add all the other ingredients and water enough to cover the eggs. Bring water to a boil then turn down the heat and let it simmer for 10 mins.

  4. Transfer everything (eggs and liquid) into a glass container. Leave to steep for at least 12 hours. You may keep in the fridge for up to 4 days.

  5. Peel the eggs and eat cold or warm. Below are what they will look like after you peel. Enjoy!

Golden Milk Turmeric Latte Recipe


Turmeric lattes are definitely popping up on menus everywhere, so I decide to try and make one at home! This latte is perfect to drink at night when you’re all cozy at home on the couch. Reminds me of a delicious chai latte, and it doesn’t have caffeine.

Golden Milk is a common drink in India that has been around for thousands of years. Turmeric is popular for many reasons but especially for its known anti-inflammatory properties. I remember a few years ago my mother started drinking golden milk every day to aid in her arthritis. She swore she noticed a difference in her joints, especially her hands. I’m always trying to eat more anti-inflammatory foods, because I know we are constantly consuming INflammatory foods, like sugar and dairy for example. Anti-inflammatory foods are great for gut health and your immune system. Remember food is medicine, and yes food can effect your health, your mood, your energy, and your entire day! Check out this recipe below to try it yourself!


  • 1 cup of non dairy milk, ex. almond milk

  • 1 cinnamon stick

  • 1 inch chunk of fresh peeled ginger

  • 1 teaspoon turmeric powder

  • 1 Tablespoon honey

  • 1 Tablespoon coconut oil

  • 5 whole black peppercorns

  • ground cinnamon on top for serving

Directions: Whisk all ingredients together in a small pot on medium heat until boiling. Simmer on low heat uncovered for 5-10 min.

Health Tea Recipe

Health Tea Recipe, for when you’re not feeling so healthy. I got this recipe from a great restaurant in NYC — Westville. So delicious and soothing.


  • fresh sage

  • fresh mint or peppermint

  • cinnamon stick

  • 2-3 one inch chunks of peeled ginger

  • quarter of a lemon squeezed and then put in tea

  • honey to taste


  1. Put all ingredients into a pot of boiling water. Let boil for a minimum of 5 minutes, add honey and enjoy!

Simple Roasted Broccoli with Garlic

Broccoli is probably my number one superfood! Its high in fiber, vitamin C which aids in absorbing Iron, magnesium, potassium, and many other nutrients! It is a go-to of mine when I want to boost my immune system, and feel good (and its delicious). In the past I’ve loved to steam broccoli, or sauté it. My newest obsession — Roasting it with garlic and olive oil. Yes, its that simple. The taste is amazing with little flavor pockets of roasted garlic, and the crispy edges and soft centers is the perfect texture. Check out the recipe below!

Time: 25 minutes

Serves: 4 as a side


  • 2 heads of fresh broccoli, cut into florets

  • 3 cloves of garlic chopped

  • 3-4 Tablespoons of Extra Virgin Olive Oil

  • salt & pepper to taste

  • 1 teaspoon fresh lemon juice (optional)


  1. Preheat oven to 425 degrees F.

  2. Mix broccoli florets and chopped garlic with olive oil, salt and pepper. Lay separated and flat on a baking sheet.

  3. Roast in the oven for 15-20 min, turn halfway through.

  4. Bake until broccoli is lightly brown on the edges and tender when pierced with a fork.

  5. Squeeze lemon on top of broccoli (optional) and serve warm.


Root Vegetable Mash


When the colder weather starts to appear, I start to crave warm and hearty meals. Here’s a way to change up your regular mashed potato side dish. These root vegetables have far more nutrients and vitamins than a white potato. Sweet potatoes are full of vitamin A, vitamin C, and manganese. Carrots and parsnips have vitamin A, biotin, vitamin K, potassium and vitamin B6. Cold weather makes these root vegetables even sweeter. Go to your local farmer’s market and try this recipe below!


2 medium carrots

1 medium sweet potato peeled

1 medium parsnip peeled

(rutabaga OR turnip optional)

fresh thyme sprig and rosemary sprig

3 tablespoons butter, or butter alternative (Earth’s Balance)

1 Tablespoon of olive oil

3 garlic gloves minced

1-2 cups water for boiling

salt and pepper to taste


  1. After peeling the vegetables cut them up in large 1 -2 inch chunks. Place in pot on medium-low heat with olive oil and herbs. Stir and sauté for 5 minutes. Add water, and cover, let cook until vegetables are soft 20-25 minutes.

  2. Strain water and herbs, and place vegetables aside in the strainer. Put the already used pot back on the burner, add butter and the minced garlic. Sautee for 3-5 minutes on low heat until garlic is slightly browned. Add the cooked vegetables, turn off heat, and mash together. Add salt and pepper to taste.