Happy New Year! I’ve been spending my mornings trying to reboot from what is always a busy, food-and-drink-filled holiday season. This recipe is one I eat most mornings, when I’m busy and in need quick & clean sustenance. It is technically a salad, but I find it to be more of a quick assemblage of ingredients I already have on hand. No matter how simple, it never fails to be exactly one I need - no more and no less - for mornings when you need something lasting, but have little brain space for meal-making.

Arugula Breakfast Salad with Toasted Pistachio, Radish & Soft Eggs (serves 2) Gluten-free, DAIRY-FREE

This recipe gives you the foundation for pretty much any breakfast salad. Feel free to use whatever green you have on hand - kale, tiny gem lettuces, rainbow chard, spinach, etc. For the toppings, I always include an egg or two, something with crunch (I like a fresh crunch - radish, cucumber , fresh herbs - and a nut or seed) and whatever else you have on hand. This is the perfect way to use leftover grains or veggies that aren’t enough for a whole meal, but need to be used somehow. If you don’t stray from dairy, a shaved parmesan or pecorino would be amazing on this and as always, avocado makes everything better.

2-4 large eggs
3 large handfuls wild arugula
2-3 radishes or 1 small watermelon radish, sliced in matchsticks
1 small handful toasted pistachios, roughly chopped
Leftover quinoa or any other grain, about 1/3 cup or a couple spoonfuls
1 small lemon
Extra virgin olive oil, to taste
Flaky sea salt, to taste
Freshly ground pepper

Fill a saucepan with water (enough to cover a couple eggs) and bring to a boil. Reduce heat slightly and slowly submerge eggs, one at a time. (*I use 1-2 eggs per serving, depending on how hungry I am). Cook at a roiling boil for exactly 6 1/2 minutes (less, if you like a softer egg, and more, if you like it harder). In the meantime, prepare an ice bath.

In a medium serving bowl, add arugula, radishes, toasted pistachios and leftover quinoa (or whatever else you have on hand). Squeeze the juice of about one lemon over top and a drizzle of olive oil. Toss everything together until well combined. Season with flaky sea salt and freshly ground pepper.

Once eggs are done cooking, add to ice bath for a couple minutes. Then, shell the eggs and halve them overtop the salad. Divide into bowls and serve immediately.

I can't believe it's already Christmas and this year is coming to a close. I'm spending time in rainy California with family, tons of christmas cookies and holiday music. This sticky date cake will be a beloved new addition to our usual Christmas morning cinnamon rolls (gf, of course), hot chocolate and quiche. These cakes couldn't be more festive if they tried, and I hope they bring some much needed cheer to your holiday gatherings.

STICKY DATE CAKE WITH SALTED TOFFEE SAUCE (Gluten-free) Makes 10 mini bundts

Date Cake:

1 1/2 cup chopped medjool dates
1 teaspoon baking soda
1 cup boiling water
1/2 cup coconut oil, liquified
1 teaspoon vanilla extract
2 tablespoons maple syrup
3 mandarins, zested + 2 tablespoons juice
1 cup almond flour
1/2 cup oat flour
1/2 cup arrowroot or tapioca flour
1/3 cup coconut or brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon cardamom
1 teaspoon sea salt

Salted Toffee Sauce (Adapted from Nigella)

3/4 cup brown sugar
2 tablespoon maple syrup
3/4 stick butter, cubed
2/3 cup heavy cream
3/4 teaspoon flaky sea salt

Preheat oven to 350 degrees. Grease a mini bundt pan with coconut oil and set aside.

In a large mixing bowl, add chopped dates, baking soda and boiling water. Let mixture sit for about 10 minutes to soften.

Once dates have soften, using a masher or fork, mash the mixture until dates have broken down and sauce is thick, smooth-ish paste. Then, stir in coconut oil, vanilla, maple, and mandarin juice + zest.

In a separate mixing bowl, whisk together almond, oat, and arrowroot flour with sugar, spices and salt. Then, mix flour mixture into wet ingredients, a little at a time, until all dry ingredients are incorporated. Stir until well combined, then evenly divide among mini bundt cakes (filling until 3/4 full). Bake for 15-17 minutes or until edges are firm and cake bounces ever-so-slightly back. Set aside to fully cool in the pan before trying to remove.

To make toffee sauce: Put sugar, maple, and butter in a saucepan and slowly bring to a boil. Once sugar and butter have dissolved, let simmer/bubble for 3-4 minutes, then whisk in the heavy cream (carefully, it will bubble up). Mix in sea salt. Then, cook mixture over medium heat until thick, glossy and golden brown. Remove from heat. Store in a clean mason jar.

To serve: Top date cakes with warm toffee sauce. Serve immediately! Also, would be great with a dollop of creme fraiche or ice cream ;)