How to Make Gazpacho with Poached Shrimp

The summer in Seattle has been especially hot lately, and this spicy tomato gazpacho with poached shrimp is exactly what you want to be eating. Cool, refreshing, requiring hardly any cooking, this vibrant meal will also take care of your abundance of garden tomatoes and herbs.


Spicy Tomato Gazpacho with Poached Shrimp


3 cups tomato juice
4 roma tomatoes, chopped
1 red bell pepper, chopped
1 Hatch pepper, roasted, peeled, seeded, and chopped
1/4 small onion
2 garlic cloves
1/2 cup cilantro
1/4 cup olive oil
2 tablespoons lemon juice
salt to taste


2 bay leaves
raw, peel-on shrimp

Garnish with: avocado, basil, olive oil


1. Add all of the gazpacho ingredients to a blender or food processor and puree until desired consistency. Adjust with salt, as needed.

2. For the shrimp, bring a pot of salted water to a boil. Add bay leaves and reduce the heat to a simmer. Add the shrimp and set the timer for 3 minutes. Remove the shrimp immediately and peel. Serve right away on top of gazpacho with avocado, basil, and a drizzle of olive oil.


Happy eating, friends!

How to Make Sweet Potato Toast with Pesto & Avocado

Just in time for my second round of whole30, sweet potato toast is sweeping the nation. Truth be told, I’ve been enjoying this culinary delight way ahead of its time in the headlines, but its sudden 5 minutes of fame (or will it be 15?) reminded me that I haven’t made it in some time. And so here it is, my version of the sweet potato toast.


Let’s be honest. If you expect it to taste like toast, you’d be greatly disappointed. Because really, it doesn’t taste like toast. What it does taste is a perfectly balanced vegetarian breakfast or lunch entree that’s a bit sweet, savory, and stunningly beautiful.

Sweet Potato Toast with Pesto & Avocado


2 teaspoons olive oil
2 slices of sweet potato, 1/3″-thick
1/4 cup Kale & Basil Vegan Pesto
1/2 avocado, sliced
Balsamic Fig Vinegar
Kosher Salt


1. Heat olive oil in a nonstick pan over medium-high heat. Add sweet potato slices and cook until tender, about 5 minutes per side.

2. Arrange slices of sweet potatoes over a bed of arugula. Spread pesto over each slice and top with slices of avocado. Drizzle with balsamic fig vinegar and sprinkle with salt.

This is just a beginning! Imagine these topped with a poached egg, or crispy prosciutto. Where would your imagination take you?


Kale and Basil Vegan Pesto Recipe


Kale & Basil Vegan Pesto

I don’t often make my own pesto, but this year, the basil on my patio is out of control, and as I’m continuing my journey on whole30, I decided to add this bright, vibrant condiment into my kitchen collection. Since I had some kale hanging out in the refrigerator, approaching its death, I decided to save it and mix it in with the basil.

This pesto has no cheese in order to be whole30 compliant, so it’s perfect for those who keep to a vegan lifestyle as well. Since I was making the pesto in my Vitamix, I was able to combine all ingredients at once and blend together. If your mixer or blender is less powerful, pulse the basil and kale first with walnuts and garlic, before drizzling in the olive oil and lemon juice. And as always, be sure to taste and adjust to your liking.


Kale & Basil Vegan Pesto

Kale  & Basil Vegan Pesto


2 cups basil leaves
1 cup kale leaves
1/2 cup extra virgin olive oil, plus more if needed
1/3 cup walnuts
2 tablespoons lemon juice
2-4 cloves of garlic
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper


1. Combine all ingredients in the food processor or a blender. Pure until desired consistency. Adjust with extra oil for a thinner pesto.


Kale & Basil Vegan Pesto

I’ve served this kale and basil pesto over sauteed sweet potatoes with the spiralized chicken and apple sausage. I can see it going into eggs, zucchini noodles, and salads during next week.


Quinoa, Chicken, and Kale Salad Recipe

Find out how to make one salad that will be your lunch for the entire week. No more sad desk lunches! This vibrant quinoa salad with rotisserie chicken and abundance of vegetables is going to get your through the work day keeping your stomach happy and satisfied.

I’ve been making salads like this one for the last couple of weeks. I prep the whole batch on a Sunday night and divide it up among 5 containers. Then each morning, I pop one of the containers out of the fridge, chop up some tomatoes and fresh basil from my garden, and head to work, counting down the hours until it’s lunchtime.

Quioa, Chicken, and Vegetables Salad Recipe

Quinoa, Chicken, and Kale Salad


1 cup quinoa
8 ounces Lacinato kale, chopped
2 rotisserie chicken breast halves, diced
2 bell peppers, seeded and diced
4-6 rainbow carrots, peeled and chopped
1 English cucumber, diced
1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons salt

Daily add ins: chopped tomatoes, basil, avocado


1. Add quinoa and 2 cups of water into a saucepan over medium-high heat. Add a pinch of salt and bring to a boil. Reduce the heat to a simmer, cover the saucepan and cook until quinoa is tender and all the water is fully absorbed, 15-18 minutes. I’m a fan of using red quinoa, but any variety will work here.

2. Cool quinoa lightly and mix with kale. This wilts and softens kale just the right amount without cooking it or leaving it entirely raw.

3. Add the rest of the ingredients. To be honest, I rarely make formal dressings. Instead, I drizzle olive oil and lemon juice over the salad, add salt, and gently toss it together to incorporate. Be sure to taste. Add more lemon juice (sometimes I use rice vinegar) or salt, as needed.

4. Divide the salad among lunch containers and refrigerate. In the morning, add chopped tomatoes, diced avocado, and basil to the day’s lunch portion and head out to work.

As the salad hangs out in the refrigerator, the texture changes, but the ingredients never become soggy or inedible. Instead, cucumbers turn almost slightly marinated, while the kale softens further, and quinoa plumps up as it absorbs the dressing.

So, you guys! Make this salad and don’t have another sad lunch desk ever!

Paleo and Whole30 Tuna Confetti Recipe

On August 1st (tomorrow!), I’m starting my second round of whole30. My first one was in December, about a year and a half ago. I made it through, but didn’t experience the promised euphoria and the non-scale victories promised by the program and experienced first-hand by many of its participants.

This time around, I’m armed with more time, experience, and most importantly, support of many friends who are joining me on this journey.

To keep things quick, simple, and easy, without too much shock to your system, here’s a whole30 compliant recipe for tuna salad. Enjoy!

Paleo and Whole30 Tuna Confetti Salad Recipe

Tuna Confetti Salad


1 can of white tuna, packed in water, drained
1 tomato, chopped
2 pickles, minced
1/2 bell pepper, diced
2 tablespoons sweet onion, minced
1 tablespoon capers, minced
1 tablespoon basil, chopped
1 tablespoon parsley, chopped
olive oil, lemon juice, salt, and black pepper to taste
Napa cabbage leaves for serving


1. Combine all ingredients in a bowl and stir to combine. Serve in Napa cabbage leaves, if desires.

If you love your tuna salad on a creamier side, you can use whole30 compliant mayo, or stir in half of a mashed avocado.

Overnight Oatmeal with Chia Seeds, Walnuts, Blueberries, and Candied Ginger

Try this fantastic recipe for overnight oatmeal made with yogurt, chia seeds, and water. You can top it with anything you’d  like, but I love a combination of walnuts, blueberries, and candied ginger.

Overnight Oatmeal with Walnuts and Blueberries

My breakfast routine has never been the same since I’ve discovered overnight oatmeal. For someone like me, who doesn’t like the taste of traditional hot oatmeal, this has been life changing. I usually make 5 individual containers on Sunday, grab one each morning and add my mix ins. Eat up!

Overnight Oatmeal with Chia Seeds, Walnuts, Blueberries, and Candied Ginger


1/3 cup oats
1/3 cups plain nonfat yogurt
1/3-1/2 cup water
1 tsp chia seeds

Mix ins: blueberries, chopped walnuts, chopped candied ginger


Mix together and refrigerate overnight.

In the morning, mix in blueberries, walnuts, and candied ginger.


Beet Hummus Recipe

Here’s a recipe for a homemade Beet Hummus spread with Za’atar. If you’re like me, and love beets and hummus, you might’ve seen and tried the combination of the two from your local restaurants and grocery stores. In fact, I’ve seen beet hummus on display at both Costco and Trader Joe’s within the last few weeks.

I came across the Shocking Pink Beet Hummus recipe in  The Picnic: Recipes and Inspiration from Basket to Blanket by Marnie Hanel, which was the latest selection for our Cookbook Club. This was the perfect recipe to use on my continued quest of converting everyone into beet lovers.

Here’s my adaptation of the recipe. Enjoy!

Beet Hummus Recipe (1)

Beet Hummus with Za’atar


2 medium beets
1 15-ounce can chickpeas, rinsed and drained
1/4 cup tahini
1/4 cup water
3 tablespoons lemon juice
2 cloves of garlic
1/2 tablespoon salt
1 teaspoon ground cumin

For serving

1 tablespoon olive oil
1 tablespoon za’atar
pita chips

Beet Hummus Recipe (3)


1. Scrub beets and trim the ends. Place in a saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium, and simmer until beets are tender, 30-45 minutes. Drain beets and cool completely. Peel the beets, and reserve 1/4th of one of them. Chop the rest of the beets into about 1/2″ pieces.

2. Add chopped beets with the remaining ingredients into a blender and puree until completely smooth. Taste and adjust the seasoning with extra salt and lemon juice as needed.

3. Spread the hummus onto a serving plate or bowl and garnish with the reserved 1/4th of the beet (finely diced), olive oil, and za’atar.

Beet Hummus Recipe (4)

And that’s all! You get the most unbelievably gorgeous vibrant color of hummus. The addition of beets bumps up the nutrients and vitamins and cut down on the starchiness of the traditional hummus. Plus it’s fun and tastes awesome!


Taco Tuesday: Steak & Eggs Breakfast Tacos with Guacamole

You might want to sit down for this one, because in this post, I’m combining some of my favorites: Taco Tuesday, Breakfast for Dinner, and Southwestern Food. That’s right, all three in one easy, simple, delectable recipe. Let’s do this!

Steak & Eggs Breakfast Tacos 2.jpg

The inspiration for the recipe came from Sabra’s latest innovation: Guacamole Veggie Fusions. The guacamole comes in 3 flavors: South Western, Mango Lime, and Garden Vegetable. In addition to being ready at your slightest guacamole craving, these creations have 30% less fat than a classic guacamole and are made with 7 different varieties of crisp vegetables.

What’s not to love? In case you’re curious, the South Western Guacamole that I chose for this recipe included Hass Avocado, Onion, Yellow & White Corn, Black Beans, Tomato, Red Bell Pepper, Red Chili Pepper, Salt, Cilantro, and seasonings.

Steak & Egg Breakfast Tacos with Guacamole


Steak & Eggs Breakfast Tacos.jpg

2 teaspoons of vegetable oil
3 large eggs
2 teaspoons of water
salt to taste
4 corn tortillas, warmed
1/4 cup Sabra South Western Veggie Fusions Guacamole
1/4 cup chopped cooked steak
1/4 cup crumbled Queso Fresco
2 tablespoons chopped cilantro
lime juice to taste


1. Heat oil in a nonstick pan over medium heat. Whisk together eggs, water, and salt. Add to the pan and scramble to your liking.

2. Assemble tacos: evenly divide guacamole among 4 tortillas and top with eggs, steak, cheese, cilantro, and lime juice.

3. Get your napkins ready and devour!

Steak & Eggs Breakfast Tacos 3.jpg

Get your coupon for $1 off at

If you love the recipe, please pin and share with hashtags #VeggieFusionsGuac and #VeggieUpYourGuac

Disclosure: I was provided with the product by Sabra and compensated for this post. All opinions are my own.

Steak & Eggs Breakfast Tacos 4.jpg

Baileys and Coffee Fudge Brownies with Walnuts

Sometimes in life you need chocolate.
Sometimes in life you are short on time and need to take a shortcut.
Sometimes in life you need a shot of Baileys.

For those times in life, you’ve got to make a pan of these Baileys and Coffee Fudge Brownies with Walnuts.

Baileys and Coffee Chocolate Brownies with Walnuts 1.jpg

These brownies are dedicated to my friend Mariah, the funny, nutty, sweet lady that I got to know at The Pantry over the last 6 months or so. Alabama is lucky to have you back, but we’re going to miss you here in Seattle.

These brownies are indulgent, over-the-top, and decadent. To make them, start with a box of Ghirardelli Dark Chocolate Brownie mix, sub in olive oil for vegetable oil, replace water with a combination of Baileys and cold brew, add in chopped walnuts and chocolate, and cut down on the baking time. That’s all!

Baileys and Coffee Fudge Brownies with Walnuts


Ghirardelli Dark Chocolate Brownie Mix (20 ounce)
1/2 cup Baileys
1/2 cup cold brew coffee
1/2 cup olive oil
1 egg
3/4 cup chopped walnuts, divided
1/4 cup roughly chopped semi-sweet chocolate


1. Preheat the oven to 325 degrees F and grease a 10×10″ glass dish.

2. Whisk together Baileys, coffee,  olive oil, and egg. Stir in brownie mix and 1/2 cup of walnuts. Spread into the prepared dish and bake for 30 minutes.

3. Sprinkle remaining walnuts and chopped chocolate over the brownies and bake for another 5-7 minutes. Cool in the dish completely. Serve in small portions – these guys are super rich!

Baileys and Coffee Chocolate Brownies with Walnuts 2.jpg

And now that the post is written, I’m tempted to make another batch to take more photos and to showcase the gooey, fudge-like texture of these chocolate bites. Any takers?

National Hummus Day: Sabra Rosemary with Sea Salt Hummus Bagel Bites

It’s no wonder I’ve named my blog Snacking in the KitchenI love to snack! Whether in between breakfast and lunch, lunch and dinner, or dinner and bedtime, snacking offers a quick, easy, fun, and, most importantly, satisfying way to feed yourself and your friends and family. So, when Sabra approached me to develop a recipe with their hummus to celebrate National Hummus Day and highlight their Unofficial Meal concept, I jumped right in.

Bagel Bites with Sabra Hummus and Lamb (4)

I drew inspiration for this recipe from one of my favorite breakfast plates: a toasted bagel with cream cheese, lox, sliced cucumber, red onion, and capers. I replaced the bagel with bagel chips, used braised lamb in place of salmon, and finally, loaded Sabra’s Rosemary with Sea Salt Hummus with chopped up cucumber, capers, and red onion.

Give this a try and I bet you’ll be right there with me celebrating National Hummus Day!

Bagel Bites with Sabra Hummus and Lamb (5).JPG

Sabra Rosemary with Sea Salt Hummus Bagel Bites


1 cup Sabra Rosemary with Sea Salt Hummus
1/4 cup chopped English cucumber
2 tablespoons chopped capers
1 tablespoon minced red onion
bagel chips
1/4 cup chopped Braised Lamb Shanks
fresh dill for garnish


1.  Mix hummus with cucumber, capers, and onion.

2.  Spoon hummus over bagel chips, top with lamb, and garnish with dill

3.  Eat!

Bagel Bites with Sabra Hummus and Lamb (1).JPG


Didn’t I promise this was going to be quick and easy? Try the recipe and let me know how you’re celebrating #NationalHummusDay and #UnofficialMeal. And be sure to get a $2 off coupon from Sabra to help your celebration.


Bagel Bites with Sabra Hummus and Lamb (3).JPG

Disclosure: this is a sponsored post. Sabra has provided samples of hummus and compensation for the recipe development. All opinions are my own.

How to Prepare Braised Lamb Shanks

There’s no denying my love for lamb. I mostly order it at restaurants, but when I got a chance to receive an order of two lamb shanks from Superior Farms, I decided to give cooking lamb at home another try.

With time and ingredient constraints (the refrigerator was looking especially empty that day), I developed this simple recipe using just lamb shanks, onion, garlic, white wine, and…..wait for it…. sparkling lemon water! Go with me on this one.

To prepare the lamb, I used my brand new French oven from Staub – the one I won a few months ago and lovingly named Amelia.

Braised Lamb Shanks Salad.jpg

Braised Lamb Shanks with Wine and Lemon Sparkling Water


2 lamb shanks
salt and ground black pepper to taste
1 tablespoon olive oil
1 sweet onion, sliced
4-6 garlic cloves, chopped
1/2-1/3 cup dry white wine
1 can of lemon flavored sparkling water


1. Preheat the oven to 325 degrees F.

2. Pat lamb shanks dry with paper towels and generously season with salt and ground black pepper.

3. Heat oil in a French oven over medium-high heat and sear the shanks on all sides until browned. Do this in batches, if necessary.

Braised Lamb Shanks.jpg

4. Remove the shanks onto a plate; drain excess oil and fat from the French oven. Add onions and garlic and caramelize over medium heat until softened, about 10-15 minutes.

5. Nestle the shanks among the onion, pour in the wine, and braise the lamb shanks covered in the oven for 1 hour.

6. Add in a can of lemon flavored sparkling water and continue braising for another 2 hours, until the lamb is tender.

What’s next is up to you. I chilled the shanks overnight and enjoyed them, thinly sliced in salads, over sautéed potatoes and mushrooms, and on sandwiches.

Here are some of my other favorite lamb recipes:

Inside-Out Gyro-Style Lamb Roulade with Sun-Dried Tomatoes, Pita Chips, and Feta Recipe

How to make Lamb Burgers With Pesto at Home, plus a Watermelon Salad with Feta and Basil ~ Recipes from Snacking in the Kitchen

Pomegranate Molasses Roasted Leg of Lamb

“Baaa!” says the lamb. “Yum!” I say ~ Braised Moroccan Lamb Shanks


Chocolate and Hazelnut Tart with Apricots

Chocolate Hazelnut Tart6.jpg

This year, I decided to bake myself a birthday dessert. I wanted something simple to make, decadent, and filled with chocolate. I turned to Giada De Laurentiis recipe for Chocolate-Pistachio Fudge Tart and made a few changes to make it my own.


As I’ve been obsessing about Oregon hazelnuts from Trader Joe’s, I decided to replace pistachios with roasted hazelnuts. I also replaced the heavy cream with half & half to lighten up the texture and the calorie load. I was at first worried that using half&half would not set up the chocolate filling, but it worked just fine. As the chocolate was melting into the hot half&half, I added a few extra ounces of chocolate, to make the filling thicker.

The tart came out just right. A balance between the creamy, melt-in-your-mouth chocolate filling and the crunchy, slightly salty nut and graham cracker crust. The topping of dried apricots is optional. I liked the golden, slightly sour bursts of fruit. I can also see how this same recipe would work well with fresh raspberries or strawberries. Happy birthday to me!


Chocolate and Hazelnut Tart with Apricots


1 1/2 cups roasted hazelnuts
3 tablespoons sugar
1/2 teaspoon kosher salt
6 whole graham crackers
8 tablespoons (1 stick) unsalted butter, melted

10 ounces bittersweet chocolate, chopped
1 1/2 cups half&half
3/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/2 cup dried apricots, chopped


  1. Preheat the oven to 350 degrees F. Grease a 9-inch pie pan or springform pan with butter.
  2. Pulse hazelnuts in a food processor until roughly chopped. Add the graham crackers and pulse until finely chopped. Drizzle in the melted butter and pulse until incorporated. Press the mixture evenly over the bottom and sides of the pie pan. Bake until golden brown around the edges, about 15 minutes. Remove from the oven and lightly press the crust into the pan; cool completely.
  3. Heat half&half, vanilla extract, and salt until just beginning to simmer. Pour over the chocolate and let sit for 2 minutes. Whisk together until smooth and pour into the crust. Refrigerate until set, then sprinkle with chopped apricots and keep refrigerated until ready to serve.

Sun Basket Meal Delivery Review

Sun Basket Grilled Sausages

Grilled Sausages with Red Pepper Chutney and Braised Kale

My name is Anna, and I’m to this point I was a meal delivery virgin. A short conversation with the marketing team from Sun Basket changed my status. I picked three recipes from their website and had them ship to my house within a few days. I cooked all three recipes within a week, sharing one with a friend, and splitting the other two into several meals (leftovers!).

Here are my thoughts.


  1. On time delivery.
  2. All ingredients are included (other than salt, pepper, and oil).
  3. Fresh, organic, seasonal produce and animal proteins.
  4. Generous portion amounts.
  5. Easy to follow recipes that result in flavorful, healthy, satisfying meals.
  6. No wasted food.
  7. Each recipe introduces you to an ingredient you might not be familiar with.
  8. Accurate times for preparations and cooking, most recipes are done in 40 minutes.

Chicken Garam Masala with Yogurt and toasted Naan


  1.  Be sure to read through the entire list of ingredients and directions first. You can save a bit of time by changing up the steps and prepping the ingredients while cooking.
  2. Cut down on oil. Most steps in the recipe asked for 2 tablespoons of oil to sear or saute. You can easily cut this down to 2 teaspoons.
  3. Taste as you go.
  4. For some dishes, like the Chicken Garam Masala, I cooked a side of rice. The Grilled Sausages were for dinner, and I almost topped it off with a sunny side egg.


I would genuinely recommend Sun Basket for families or individuals who want to try new recipes. With this delivery system you can choose between paleo, vegetarian, and gluten free recipes. Enjoy!


Shrimp Coconut Curry with Purple Potato

I was not compensated for this post. All opinions are my own. Meals were provided to me at no cost.


One Pan Supper: Roasted Vegetables and Salmon

I’m an expert at doing dishes. In fact, it’s been a part of my job for the last four years. I’d do 2-3 full loads of dishes twice a week, twice a month, plus have more to wash by hand. And as much as it can be therapeutic sometimes to play with soapy water and see immediate results of your labor, saving on washing dishes gets gold stars in my book!

With this recipe, you’ll minimize on the number of dishes you’d need to wash while making a super impressive yet easy for a family of 4. If you’re cooking for 1 or 2, don’t despair. You’ll end up with plenty of leftovers for a few lunches.


One Pan Supper: Roasted Vegetables and Salmon


3 pounds baby potatoes
4-6 garlic cloves, unpeeled
2 parsnips, chopped
1 large red onion, chopped
1 tablespoon olive oil, divided
salt and ground black pepper to taste
4 thyme sprigs, divided
1 pound salmon fillets
1 lemon, sliced


1. Preheat the oven to 425 F with a sheet pan placed on the middle rack.

2. Toss potatoes, garlic, parsnips, and onion with 2 teaspoons of oil. Season with salt, pepper, and add two sprigs of thyme. Add vegetables to the preheated pan in a single layer and roast for 20-25 minutes.

3. Use the remaining olive oil on top of salmon and season with salt. Layer thyme sprigs and lemon over the top.

4. Stir the vegetables and make space for the fish. Add salmon fillets to the roasted vegetables and bake for another 10-12 minutes.

Dinner’s ready! Remember those leftovers I have mentioned earlier? Imagine the chilled roasted salmon on top of a sandwich. Toss the roasted vegetables with a garlic yogurt and dill dressing. Whatever you decide to do with these, please, be mindful of your coworkers and don’t reheat leftovers in the microwave. They shall thank you!

Love the recipe? Share the link, post pictures and tag on instagram with @snackinkitchen.

Taco Tuesdays

I might argue that tacos are the perfect food. They are portable, super versatile, quick and easy to prepare (relatively speaking at least, once you’ve got all your sauces and fillings ready), affordable, and are plainly fun to make.

Taco Tuesdays have become a tradition all around the nation. Some restaurants even change up their menus to serve these Mexican-inspired delicacies.

What’s your favorite way to enjoy a taco? Are you a corn or flour tortilla fan? (I prefer corn, lightly charred). Do you like a few fillings or load up your tacos to the brim? (I’m a loaded kind of girl, the more, the better – this makes it a bit more difficult to eat the tacos, but so much more enjoyable and satisfying).

Back in the day when I was following a whole30 eating plan, I made my tacos as lettuce wraps. Look at the beauties below! I filled the lettuce with seasoned ground beef, spicy guacamole, and mango-tomato salsa. Skip the sour cream and cheese, and add a serving of plantain chips.


Another reason to love tacos? They are perfect for parties! Set up a variety of fillings and toppings in individual bowls and let your guests build their own. It’s fun for them and makes your life as a host easier.

Here’s a sample of my taco tray with fajita-style peppers and onions, tender braised and shredded beef, slow cooked beans, salsa, guacamole, pickled radishes, sour cream, and lime.


Got a favorite taco? Share away!

Quinoa, Chicken, & Zucchini Egg Bake

Quinoa, Chicken, and Zucchini Egg Bake

It might be cliche, but breakfast really is the most important meal of the day. But when every free minute in the morning is worth its weight in gold, you want breakfast that’s quick, easy, and can be prepared ahead of time. This Quinoa, Chicken, and Zucchini Egg Bake fits every category. It is loaded with protein, vegetables, can be baked the night before, and quickly reheated in the morning while you pour yourself a cup of coffee. What’s even better? You can freeze the bake in individual portions and have them ready to go when needed.

I’ve prepared a similar recipe in a muffin pan, but honestly, it took longer to remove the egg cups out of the muffin pan than I care to admit. With this version, there’s less sticking, and it bakes in the same time. I’ve cut the bake into 8 servings, think of it as 1 egg per serving.

Quinoa, Chicken, & Zucchini Egg Bake


2 teaspoons olive oil
1 small onion, diced
3 garlic cloves, minced
2 (3 ounce) fully cooked chicken sausages, diced
1 zucchini, diced
1 cup cooked quinoa
8 eggs
1/2 cup milk
salt and pepper to taste


1. Preheat the oven to 350F.
2. Heat oil over medium heat. Stir in onions, garlic, and sausage. Cook until onions are browned and softened, 5-7 minutes.
3. Stir in zucchini and cook until slightly soft, 3-5 minutes. Mix in quinoa and cool.
4. Whisk together eggs, milk, and seasonings.
5. Layer quinoa on the bottom of the greased baking dish. Top with whisked eggs and bake until set, 30-35 minutes.

The beauty of this bake is also how versatile it is. Depending on the flavor of the sausage you use, you can play with seasonings and mix ins. Cheese is always a good option here – either mixed in with the eggs or sprinkled on top before baking.

And speaking of mix ins – do try using different vegetables. I’m a fan of sauteing the vegetables first. Not only does it add flavor, but it removes moisture from the vegetables that helps keep the bake nice and firm.

Ready to cook? Share your personal combination with me, post your photos on Instagram and be sure to tag @snackingkitchen.

Loaded Avocado Toast

loaded avocado toast

Loaded Avocado Toast with Za’atar, Sumac, and Aleppo Pepper Flakes

Who was the genius who invented avocado toast? If I ever found him or her, I might just give them a hug. It seems like the popularity of avocado toasts has exploded overnight, and just like that, you were seeing pieces of toasted bread topped with mashed or sliced avocados all over social media.

Most of the toasts I’ve come across were simple, if not somewhat plain. Perhaps a sprinkling of salt, maybe a dash of lemon juice, and there it was, in all its glory for you to devour.

I’ve had my share of those for breakfast, lunch, dinner, and everything in between. And then I thought, “Why keep the toast simple? Why not add extra flavors and toppings? Don’t I like most everything loaded? (this includes baked potatoes, pizza, and tacos).” And that’s how this Loaded Avocado Toast was born.

It’s silly to write down a recipe for this, but my preference is for a deeply toasted piece of seeded whole grain bread, topped with mashed avocado and sprinkled with za’atar, sumac, Aleppo pepper, and salt. That’s all guys and girls! Call it a Mediterranean take on the traditional avocado toast. Call it genius. Or simply call it yours and make it for breakfast.


Nosh the Truck: Seattle Fish and Chips

Seattle Nosh Fish and Chips

This might come as a surprise to my London friends, but I am serious when I say that Nosh the Truck in Seattle has better fish and chips. Fish and chips is one of those simple and basic food pairings like peanut butter and jelly, chocolate cookies and milk, and wine and cheese. They go perfectly well together and make up for a very pleasing and enjoyable experience.

I look for several things when it comes to fish and chips. The fish has to be flaky, piping hot, encased in a golden crispy coating. Although the fish is fried, it should still taste light and airy, not greasy. And it has to be perfectly seasoned, with salt, as soon as it comes out of the fryer.

And the chips? The potato fries must be crisp and tender on the inside. The double frying method works best to achieve this.

Both the fish and chips from Nosh lived up and exceeded my expectations. Honestly, I could do without the side of mashed peas, but when in London… (or Seattle).

The next time you see the food truck parked by your office, don’t be put off by the long line (as there’s bound to be one). Do wait and order this British delicacy.


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