GRILLED HEIRLOOM TOAST WITH AVOCADO CHIMICHURRI

This Summer has really flown by. With all my traveling and many family weddings, I feel like I’ve barely had time to enjoy the markets and best produce of the year (sorry Winter).  Usually, I’m overwhelmed by all the options and hyper seasonal ingredients that I spend most summer months in a recipe testing frenzy.  This year I was forced to slow down and choose my cooking & baking wisely.  Strawberries, definitely. Heirloom tomatoes, a peach galette, something with apricots, etc.  I’m opting for quality over quantity this season before it’s over for good (I can’t believe it’s almost September).  Heirloom tomatoes will soon be exclusive to California and something to long for again.  But until then, I’ll make toast.  

GRILLED HEIRLOOM TOAST WITH AVOCADO CHIMICHURRI (Serves 2-4) GLUTEN-FREE & VeGAN

AVOCADO CHIMICHURRI (adapted from Sprouted Kitchen) 

• 1/2 cup chopped cilantro

• 1/2 cup chopped parsley

• 1 avocado, cubed

• 1 jalapeño, chopped (de-seed half the pepper)

• 1 teaspoon sea salt

• 1 teaspoon dried oregano

• 1 lemon, juice and zest

• 1 tablespoon red wine vinegar

• 1/4 teaspoon maple syrup

HEIRLOOM TOAST

• 4 slices GF whole-grain bread (I used Free Bread)

• 1/4 cup olive oil

• 1-2 garlic cloves

• 2-3 large heirloom tomatoes

• Flaky sea salt

• Freshly cracked pepper

• Cilantro, to serve

To make chimichurri: add herbs, avocado and jalapeño to a food processor.  Pulse until smooth, then add salt, oregano, lemon, vinegar and maple.  Process until well-combined, then set aside.

Heat a grill pan over medium-high heat.  Brush bread with olive oil on both sides, then grill each side approximately 4 minutes or until grill marks appear and bread is golden brown.  Once all bread is grilled on both sides, rub each slice with raw garlic clove.  Smear avocado chimichurri over each piece of toast, then top with heirloom tomato slices, flaky sea salt, freshly cracked pepper and fresh cilantro to serve.  Continue until all toasts are assembled.  Serve immediately!

SALTED PUFFED BROWN RICE BARS WITH TAHINI & BITTERSWEET CHOCOLATE

In the warmer months, I’m always looking for easy, throw-together meals that are more about “assembling” than actual cooking.  Smoothies are great, of course, but in looking to change things uplittle I found these amazing breakfast bars. I know they look like candy, but they’re actually protein-packed, whole grain and totally capable of being a breakfast food. (* If you remember, I posted these to instagram a few weeks ago and I promised I'd post it)  You could always omit the chocolate part, but I believe there’s nothing wrong with just a hint of decadence at breakfast.  Not only are they completely addicting, but because they can double as a sweet treat and feed a crowd.  

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Puffed Brown Rice Bars with Tahini & Bittersweet Chocolate (gluten-free, vegan) Makes 18 bars - Inspired by Gk stores

• 9 medjool dates, pitted and mashed
• 1/2 cup tahini
• 1/2 cup peanut butter(or almond butter!)
• 1 teaspoon vanilla extract
• 2 tablespoons extra virgin coconut oil 
• 1/4 cup raw sunflower seeds
• 1/2 cup almond meal (I even use my leftover almond pulp, that I dehydrate at 200 until golden brown - works great for this recipe)
• 1 cup puffed brown rice
• 1/2 teaspoon ground cinnamon
• Generous pinch of sea salt
• 3 oz. bittersweet chocolate, broken into pieces

Using a fork, mash the dates on a plate into a thick paste.  It’s ok if there’s a few chunky bits, but make sure the dates are generally broken down.  Add to a large mixing bowl with tahini, peanut butter, vanilla, and coconut oil.  Using a fork or whisk, mix ingredients until well combined.  

Add sunflower seeds, almond meal, puffed brown rice and cinnamon.  Add a generous pinch of sea salt and mix together until ingredients form a thick, cohesive batter.  

Line a square dish, 8 or 9 inch is best, with parchment paper then add mixture in.  Using the heel of your palm, flatten until it’s in one even layer.  

Double broil the chocolate*. Once all chocolate has melted, spoon over the prepared bars, either coating entirely or in a zig zag shape.  Add another pinch of sea salt over top, then add to the fridge to set for 1 hour.  Cut into 18 bars and serve.  You can store these in the fridge for a week or store in the freezer as a treat.

*Add a heat-safe (glass) bowl fitted over a saucepan with 2-3 inches of water.  Make sure the water does not touch the bowl.  Add chocolate to the bowl and bring to a rolling simmer, stirring chocolate until it melts completely.  You can also melt chocolate in the microwave in 30 second intervals until chocolate melts completely. 

SASSY KITCHEN x MERCEDES-BENZ

I had the pleasure of working with Mercedes-Benz on their She's Mercedes campaign this month.  It's all about work lunches & how to survive them without losing your mind.  Whether working in an office or freelance, lunch has always been a point of tension personally.  I felt like I was spending a small fortune eating out and not even really getting what I actually want or eating something weird (and usually cold) out of my fridge on a deadline.  Not cute or fun.  I think we can do better.

It doesn't require hours of "batch cooking" or whatever people say they do on Sundays.  It requires a little prep, a little patience and some hope that lunch actually can be great.  Read below for my "tips" ;)

5 essentials for a perfect work lunch

A healthy, convenient and inspiring work lunch sounds like a paradox, but it doesn’t have to be. If the phrase conjures up images of heavy restaurant pastas, long lines and ticking clocks, it’s time to rethink your routine. While make-it-at-home lunches may seem daunting at first, it means you’re eating wholesome nutritious food that will give you enough energy to breeze through your late afternoon meetings. Whether it’s a hearty, protein-packed salad or a nourishing grain bowl, it’s time to recreate the homemade meals we love at home and enjoy them at the office, too.

It doesn’t take a ton of effort--just a little inspiration, some simple tips and a bit of prep. Once you get the formula, you’re golden. Now, you’ll have a meal you’re actually excited to break for

MAKE IT AHEAD | PROTEIN

Grains, legumes, baked tofu - you name it. Making ahead is the key to having perfect lunches all week long. Make a big batch of lentils, quinoa or baked tofu - the most important part is making sure you have enough protein to keep your hunger at bay. Without enough, you might be susceptible to brain fog or blood sugar drops, so always make sure to include at least one hearty source. Use last night’s baked salmon or a serving of lentils for an instant boost to any salad. Why not make a full on grain bowl? Add it all to a mason jar for a perfect lunch vessel (which will naturally toss your ingredients for you).

A SPLASH OF CITRUS

There’s truth to the healing powers of citrus. Whether it’s adding a slice to your Pellegrino, or squeezing a wedge over your salad, citrus benefits everything from your skin and gut to your immune health. Citrus, especially lemons, can aid in digestion and help naturally flush toxins out. It’s the easiest way to add a little “detox” to your lunchtime. Besides the nutritional aspects, lemon adds the necessary “pop” of acid that almost every meal needs. A squeeze of lemon over a salad or grain bowl goes a long way. Plus, your fizzy water will feel a little extra special.

SOMETHING GREEN

Green is the true color of health, so make sure your lunch has got some of it. Whether it’s zucchini or swiss chard, think outside the box when it comes to your “greens”. Most dark, leafy greens are considered superfoods, so you really can’t go wrong here. Just because you don’t have baby kale in the fridge does not mean you can’t make a salad. Shaved asparagus and broccoli stem are two of my favorite non-lettuce salads that are hearty enough to last you all day.

BRING YOUR OWN SALT

Sea salt, the purer, less refined option to the usual table salt, is actually not something you should be avoiding. Because it’s produced through evaporation of ocean water, it can leave trace minerals and elements that actually help your body function better (like cell cleansing and balancing your pH). Himalayan sea salt, the pink-hued cousin to sea salt, is actually known to help detoxify the body. Not to mention, salt truly enhances flavor, so a pinch of flaky sea salt will help intensify your already delicious lunch. So, salt your salad and sandwiches with (almost) no abandon.

AVOCADO ON EVERYTHING

What dish isn’t better with avocado? It’s no secret that avocado is a nutritional powerhouse. They’re full of omega-3 fatty acids (keeps your hair, skin & nails glowing), stabilises your blood sugar and is full of too many nutrients to list. Luckily for us, the creamy, nutty “fruit” is the tastiest way to bump up any everyday meal. Add avocado to salads, sandwiches, or grain bowls for a little bit of decadence and a lot of nutrition.