Time for another breakfast post! This brunch was an all around hit with my friends. It’s a great weekend recipe when you’re looking for something a little different from plain eggs or paleo pancakes! Original recipe modified from worthypause.com.

Parsnip Hash

Ingredients:
2 lbs parsnips, peeled and chopped into thin fries (I prefer a thinner cut to help bring out the seasoning)
3-4 sprigs rosemary
1 tsp cumin
2 cloves garlic, chopped
1/2 cup parsley, chopped
1 pint baby bella mushrooms, quartered
a couple handfuls of kale
olive oil
sea salt and pepper to taste
eggs

Directions:
Preheat the oven to 450
Toss cut parsnips in a large bowl with mushrooms, olive oil, garlic, rosemary, parsley, cumin, salt and pepper
Spread onto a single layer on a baking sheet (you may need two!)
Bake for 10-15 minutes, stir, and bake for another 10-15 minutes
While that’s baking, make your fried eggs

Spicy Avocado Sauce

Ingredients:
2-3 avocados
siracha or tapatio
1/2 lemon
salt and pepper to taste

Directions:
Puree avocados in food processor
Add lemon juice, siracha and salt and pepper to taste, puree again

Final Directions:
Top your hash with a fried egg and avocado sauce, and voila, you’re done!

Lunch can get boring when you work in an office. You usually don’t have access to a stove, and you’re reliant on a shorter break to eat and relax, and the last thing you want to do is spend 20 minutes preparing said lunch. Leftovers can be overrated (eating the same meal over and over again, even if it’s minestrone soup, can get old) and throwing together a salad day in and day out makes people dread lunch rather than enjoy it.

Enter egg salad. Egg salad comes together easily, can be dressed up or down all week long, and on a couple pieces of lightly toasted bread is a meatless lunch that’s still exciting, filling, and colorful.

Plus, let’s be honest, who else buys a dozen eggs sometimes and then realizes they have half a dozen at home that are close to expiring? Two birds, one delicious recipe.

Egg Salad Recipe
Time: 15 minutes
Servings: 3 sandwiches

6 eggs, hard boiled
2 tablespoons mayonnaise
1 tablespoon spicy mustard

Instructions:

1. Hard boil your eggs: put in a pot, just covered with water and a pinch of salt. Bring to a rolling boil, cover, and remove from heat. Allow to sit for 7 minutes, then run eggs under cold water until you can handle.
2. Shell eggs and cut into slices, then mash in a bowl with a fork.
3. Add mayonnaise and spicy mustard until well combined.
4. Refrigerate until cold. When ready, serve on lightly toasted bread with a green; might we suggest kale or very crisp romaine.

The recipe takes 15 minutes, and you have delicious egg salad. Add curry, celery, chives, avocado, yellow mustard instead of spicy…whatever you want! I prefer to add my crunch with a green rather than right to the salad, but it’s up to you.

What is your favorite lunch that keeps you excited for a mid-day break?

I’ve been dying to go to King’s Highway at the Ace Hotel in Palm Springs for ages! It looks impossibly hip, and I absolutely love the idea of restaurant that has a diner aesthetic with locally sourced organic food. Southern California was hit with quite a bit of rain in the last few days, making for some gorgeous moody skies!
I finally had a chance to make a stop at King’s Highway after photographing an amazing creative blogger retreat, Meet/Make/Do. Of course I’m a sucker for a hotel with a record player in the lobby. How cool is this decor? Truth time: I already ate breakfast this day, but couldn’t resist getting second breakfast a few hours later. This breakfast sandwich had soda-roasted pork, free range eggs, apple + arugula, all on three cheese focaccia. Although the photo doesn’t quite depict it, there was so much meat on this sandwich! Since it was so giant, I eventually gave up on the bread and just ate the fillings. Delicious.
Yes, I got a vanilla latte. Again. I need to test them in new locations (for research, naturally), and this one did not disappoint! 
The Ace Hotel has a photo booth, and I couldn’t resist taking some silly photos to document my time shooting Meet/Make/Bing. Life rule: never, ever, turn down a photo booth, even if you’re alone.
I can’t wait to return to Palm Springs soon! Have you ever been?

March is nearly here! It’s time for all things spring to start blooming, donuts included. Not only are they super tasty, they can be so beautiful. My heart hurts thinking about opening a box of assorted flavors from Dunkin’s (which we are sadly still waiting for here in Los Angeles) and seeing all the fun, bright, frosting, glaze, and cake waiting to be gobbled up.

Have you noticed that donuts are super trendy right now? I would like to take this moment to declare that the donut has officially replaced the cupcake as the trendiest food indulgence. I would also like to go on record and say that pie will be next. You heard it here first. Now get outside and enjoy the slightly less arctic weather! Or if you’re craving a donut now, stay inside and make your own instead.

Click on the photo below and it’ll automatically start downloading – then make it your desktop background.

Did you guys know about burrata before 6 months ago? Because I didn’t. I was out for dinner with my brother, and it was listed on some kind of salad. Neither of us knew what it was, so we asked and received a frosty “it’s a type of cheese” accompanied by a judgmental side-eye in response. Ah, the joys of living in Los Angeles, where the food is amazing but the service can be hit or miss.

Although I really don’t know how I lived before knowing about burrata, so maybe our charming waitress had a point. Clearly, I needed to be educated. Fast forward to a few weeks ago when Jennie and I needed the perfect finishing touch for our citrus and beet salad, and we thought a fresh mix of mozzarella and cream might do the trick.

Spoiler alert: we were right.

To make this one at home, you’ll need the following. Adjust quantities as desired!

Ingredients:
greens of your choice
1 grapefruit
1 blood orange
1-2 roasted beets
burrata
dress with olive oil, salt, pepper and a pinch of curry powder

Not a big grapefruit fan? Try this anyway. The creamy burrata really tempers the tartness of the grapefruit and pairs nicely with the sweet beets and blood oranges. You’ll thank us later.