Sponsored by Imperfect Product. But all opinions are my own.
I’m excited to share my delicious shakshouka recipe, using vegetables from Imperfect Foods, while reducing food waste. Before I share this recipe, I also wanted to share why this is important to me and maybe to you as well. Growing up, my parents would repeatedly share with me the importance of not wasting food. They would stress to me that many adults and children around the world, or even in the US, did not have the luxury of eating three square meals a day. Equally as important, many farmers spend so many hours in back-breaking labor just to ensure that we have food in our grocery stores and our dinner tables.
With this in mind, I remembered the first time I visited a rice patty field in Bali, Indonesia. I was in awe that the farmers took meticulous care of their crops in this, almost unbearable hot and humid weather. At this moment, I realized wasting food would be a slap on the face to the farmers who worked so hard for us.
As you may have seen on my social media channels, I am a huge promoter of reducing food waste. I’ve been growing my own herbs like green onions and learning about composting. And if I have extra food to give, I provide that to food banks or the homeless in my city of Los Angeles.
Taking it a step further, I wanted to share a company that I’ve been following for years: Imperfect Foods. I love the concept that they share cosmetically “imperfect” fruits and veggies and resell them to the public for a cost-efficient price. Sometimes vegetables are oddly shaped or don’t fit within the preferred sizes of the grocery stores’ requests. Click HERE for more ways this company sources it’s products. Again, these are perfectly tasty foods and shouldn’t go to waste. If you are using vegetables in a recipe, especially when the shape of the fruit or vegetable doesn’t matter, and you want to reduce food waste, check out this LINK to order your food box for delivery.
In the meantime, here is one of my favorite easy breakfast (and low carb) recipes called shakshouka that you can create using Imperfect Foods’ fruits and veggies. Shakshouka is a traditional northern African breakfast made mostly with ingredients that most American households buy. Hope you enjoy this delicious meal.
1 ½ cups House tomatoes (diced in 1/2” pieces)
1/2 Medium onion or 1 shallot, (diced in 1/2” pieces)
1-2 tbsp Extra virgin olive oil
1/2 Medium onion, diced
1/2 Red (diced in 1/2” pieces)
2 Garlic cloves, minced
2 Large eggs
3 tbsp Fresh parsley
1 tbsp Feta cheese (crumbled)
1 tsp Harissa
Salt and pepper to taste
Heat sauté pan on medium heat and EVOO.
Sautee onions and bell peppers for about 3-4 min until both are tender and onion has a slight golden color.
Sprinkle in salt and pepper to taste (1/4 tsp of salt)
Add garlic to the pan with the onions and bell peppers and cook for another 1-2 min.
Turn down the heat to low.
Add Harissa to the pan.
Add tomatoes into the pan and let this simmer for 20 min until all the vegetables are very soft and the sauce thickens. Be sure to keep the lid on top of the pot so the sauce doesn’t splatter everywhere and stir every 2 min.
Make 3 small indentations (place holders for the eggs) in the sauce mixture once it reaches the desired consistency. Carefully crack an egg in each section.
Add the lid on top of the pan for 5-8 min until the eggs are fully cooked or slightly running (whatever your preference may be.
Garnish the shakshouka with fresh parsley and crumbled feta. Serve this on top of toasted bread or a low carb substitute.
“Summer summer summertime….Time to sit back and unwind” The Fresh Prince said it best in his summer hit from the early 90’s. Any excuse to celebrate warm weather and pretend I’m abroad is my summer jam. This weekend, the Swedish-American Chambers of Commerce invited me to a Midsummer party in Santa Monica to celebrate one of Sweden’s national festivals. Since I can’t be in Stockholm celebrating with my Swedish besties, this is the next best way to enjoy this summer solstice; this event usually happens between June 20 and 26.
Getting into the spirit of it all, I wore a flower crown. Why? In the Swedish culture, the flowers make you look more attractive. And where are my single ladies at? Legend has it that if an unmarried girl picks seven different types of flowers and place them under your pillow, you’ll dream of your future husband. (SOURCE) In this case, I may need to place one hundred flowers under my pillow for better luck in that department. Haha.
Not only was the event filled with gorgeous looking people wearing flower crowns, but we celebrated with some singing and delicious snacks (meatballs with lingonberry jam and gravy courtesy of Ikea) and drinks; pickled herring and boiled new potatoes with fresh dill, sour cream and chives are traditional dishes served for this holiday. (SOURCE)
Who’s up for celebrating with me next year?
Celebrating Summer… Swedish Styleadmin2020-09-04T12:34:21-07:00
So you know that feeling of eating too much during the holidays but not wanting to throw out the delicious leftovers? Yes, I’ve been guilty of that too. But this year, I wanted to share a recipe that can include that delicious turkey from last night into a more waistline friendly meal. This is what I call my Post Thanksgiving Sandwich. Think of a typical sandwich minus the carb loaded breads. Instead, I substitute bread slices with tofu slices. And bonus… these sliced tofu keeps the sandwich together as well as absorbs all the flavors from the ingredients.
Would you give this a try? Comment below to let me know 🙂
**The recipe below is my own and partnered with House Foods with this sponsorship
4 slices of turkey from leftovers from Thanksgiving dinner (6 oz)
4 slices of spicy pepper jack cheese (4 oz)
1 tbsp of salted butter
2 tbsp of Fig (cranberry) jam
Slice the House Foods Tofu so it resembles 4 slices of bread
Pat tofu slices completely dry with a paper towel; this process is important since it will help make the slices more crispy like toasted bread.
Set large non-stick sauté pan on medium heat. Then melt the small sliver of butter or spritz a bit of cooking spray before carefully placing the tofu slices on the pan. Cook for about 10-15 min on each side or until you see that it’s a golden brown color; you can also add a pinch of salt to the tofu slices as an option. Set aside on a paper napkin when done.
To stack the sandwich, start with one slice of cooked tofu, add 2-3 pieces of lettuce, 2 slices of tomatoes, 2 slices of the spicy pepper jack cheese, and 2-3 oz of sliced turkey. Top of the sandwich with one more tofu “bread” slice; add 1 tbsp of fig (cranberry) jam on the top tofu slice (optional). Repeat directions to make the second sandwich and serve.
[Post Sponsored by La Tortilla Factory. All of the opinions and recipe are my own]
Don’t you hate it when you want spicy Mexican food but you’ve run out of hot sauce? That’s the worst! Luckily, I’ve recently discovered a tortilla that has a slight fiery kick to it called Non-GMO Hand Made Style Smoky Chipotle by La Tortilla Factory. Not only does it add some heat to my tacos, but these are also these tortillas are tender and thick similar to the authentic ones you would eat in Mexico. Check out my recipe that I started cooking in my recent video parody (Click HERE) for Abuelita Is Unimpressed’s video.
Here’s my recipe below:
3 small bell peppers (red, orange, yellow or green), sliced about 1/3 inches thick
12 pieces of medium size deveined shrimp (unfrozen)
The weather is starting to heat up in Los Angeles, and I love it! As a kid, one of my favorite snacks to eat on a hot summer’s day was a popsicle. Now that I’m “adulting,” I’ve decided to create my own creamy matcha flavor popsicle packed with blended banana and 1% low fat milk so I can have a pick me up with some vitamins and a bit of protein. Check out the easy recipe below.
Also, want a chance to create this popsicle for free? GotMilk? is now offering a contest to win a $100 GROCERY GIFT CARD GIVEAWAY every Wednesday this month. Click HERE for the rules!
**The recipe below is my own and partnered with GotMilk? with this sponsorship
2 cups of Lactose 1% Fat Milk
2 tsp of Matcha powder
1/2 tbsp. of guar gum (thickener)
1 cup of ripened bananas (1.5 – 2 small banana)
3 packets of stevia (optional)
Place all ingredients into a blender, except the guar gum
Slowly mix it the guar gum a few sprinkles at a time while blending in between. This will reduce the chances of the guar gum (which thickens like a corn starch) from clumping. The guar gum will help make the popsicle more creamy.
Pour the mixture into the 6 popsicle containers
Place the popsicle tray into the freezer for 6-8 hours
Once frozen, run it under hot water for 20 sec before pulling the popsicle out of the plastic cover to keep the shape of your delicious frozen snack.
Matcha… trendy hot flavor that will keep you cool!admin2020-09-04T12:34:21-07:00