Cabbage, Spinach, Mozzarella Salad

I am still stuffed after that Thanksgiving dinner. Saturday we had our late Thanksgiving dinner & we pigged out all night! We had stuffing, mashed potatoes, honey glazed carrots, cranberry sauce, & much more. Today I am still sitting in a food coma thinking about the amazing turkey we had.

We even attempted to make a pie from scratch. Just a side note: evaporated milk isn’t the same as condensed milk. No matter how lazy you are & no matter how badly you don’t want to go back to the store.

Anyway… now it’s Wednesday & all I should be eating is salads. We eat a lot of salads here in this house, but usually as a side or after dinner. This week, all the rules are out the window! I am planning on having tons of salads for lunches & dinners.


I love throwing veggies together, with some great cheeses, & toppings to make new salads. The first time I put this salad together I literally opened the fridge & pull whatever was reaching it’s shelf life out. I had some left over coleslaw, mozzarella that I needed to eat or trash, & my chia seeds that live in my cheese drawer for life.

As long as the coleslaw sits overnight, enough liquid will form & no dressing will be needed. Healthy!! Here is the recipe for just one small salad, that is good enough to eat on it’s own.



2 ½ cups baby spinach
2 oz mozzarella cheese
½ cup coleslaw
1 Tbsp chia seeds

Coleslaw Ingredients:
½ small head purple cabbage
½ cup mayonayze, sliced thin
2 carrots, shredded
1 Tbsp apple cider vinegar
1 Tbsp pepper
1 Tbsp Dijon mayo

1. Mix all ingredients for cole slaw and allow to sit overnight in the refrigerator.
2. Place a bed of baby spinach in bowl. Top with coleslaw.
3. Cut cheese into chunks and place on top of salad.
4. Sprinkle chia seeds and serve.

Country Potatoes and Chorizo Scramble

Who is exhausted after all of that Black Friday shopping?!? I know I am after working both Thanksgiving night & last night. Let me tell you, people are crazy if they are getting a good deal!! I was at my store until 3am on Friday morning & then had to be back again at 3pm on Friday night to close down shop. The entire time it was pure craziness!!

Today, since we spent Thanksgiving Day with Chris’s dad’s side of the family, we are spending the day in L.A. with his mom’s side having a little late Turkey Day. Chris is already up there since they have a tradition of shopping Thursday night into Friday morning each year. To start my morning I am whipping up my favorite breakfast before I hit the road & meet up with everyone.

Country Potatoes and Chorizo Scramble.

The perfect combination of delicious crispy potatoes, and sweet peppers, with spicy Mexican pork chorizo; it is my favorite start to my morning, and has tons of protein, carbs & veggies to keep me going all day. Today I feel like we probably won’t be eating until later on in the evening so I need to be able to keep cooking all day.

I hope everyone has something to keep them going after a big day of shopping.



3 Tbsp unsalted butter
2 red potatoes
1 gold potato
½ cup diced onion
4 small sweet peppers
1 tsp garlic powder
1 tsp pepper
1 ½ tsp salt
2 eggs
2 egg whites
Splash of milk
1 oz chorizo

1. Crack eggs and egg whites into bowl. Add a splash of milk and salt and pepper. Whisk with fork and set aside.
2. Clean and dice potatoes, peppers and onion. Add butter to a pan and keep temperature on medium. Add potatoes to pan and cook on medium, covered, for 5-10 minutes. Just until potatoes are tender with a fork. Season with salt, pepper, and garlic powder.
3. Remove cover and add onions and peppers to pan stirring regularly. Allow to cook for another 5 minutes or until onions are translucent.
4. Push veggies to the outside boarder of the pan and add chorizo to the middle. Chop just like you would with any ground meat. Allow to cook 3-5 minutes, until meat looks cooked throughout.
5. Push meat to outer edge of pan with the vegetables and add eggs to the center of the pan. Allow to cook and once bottom layer seems cooked, mix chorizo and veggies together with eggs.
6. Plate and enjoy. Serves 2.

My Top 6 Favorite Thanksgiving Sides


The turkey usually takes the front seat when talking about Thanksgiving here in the U.S. but truth be told, most people are in Turkey day for the sides. Me personally… I can have an entire plate full of mashed potatoes, stuffing, gravy, & green beans & I’d be a happy lady!

When I found out my store would be open on Thanksgiving the first thing I thought of was, “when am I going to have my stuffing?!”

Today I put together a collection of some of my favorite Thanksgiving side dishes that I am excited to have on my table for the holidays.


1. Hellobee’s Roasted Brussel Sprouts with Balsamic and Cranberries
Every year my parents go somewhere for Thanksgiving. My mom gets an amazing amount of PTO & she always seems to have a lot left to use by the end of the year around Turkey Day. Three years ago they came out to San Francisco & drove down the coast to spend the holiday with Chris, myself, & our friends. When they pulled into the driveway of our townhouse my mom was so excited waving around the biggest stalk of fresh Brussel sprouts I have ever seen. She had made my step dad stop at all of the farm stands along PCH along the central coast & needed these Brussel sprouts. So we needed to do something with them. We found this recipe on Hellobee & it was amazing.

2. Recipe Girl’s Classic Stuffing
Everyone has a family recipe for stuffing. Some have cranberries, some have sausage, some even have pears & apples in them. Forever I thought that my mom had this amazing family recipe for her stuffing. It is delicious… apparently it’s from the back of the Pepperidge Farm stuffing package. I was crushed. And then I moved on… to this recipe. YUM. A simple, veggie stuffed stuffing with amazing Italian sausage to spice it up. Delicious.

3. My Honey Glazed Carrots

This is one of the simplest side dishes I make, with a ton of flavor. Just a few ingredients but defiantly jazzes up just boring carrots. A few years ago I became so obsessed with this dish I was making these honey carrots just about every week, with every dish I could think of pairing it with. Now, I don’t make it as often, & I am super excited to enjoy this on Thanksgiving.

4. Eat at Home’s Slow Cooker Corn Casserole
Thanksgiving is one of the busiest days of the year your kitchen will see. Everyone needs three ovens, 5 burners, 16 serving bowls & 400 utensils. Not many people actually have that though. When I saw this corn casserole that you can make in a slow cooker I fell in love. No juggling the turkey, stuffing, & veggies in the oven. No shuffling pots & pans on the stove top to make room. Just simply throwing everything in the slow cooker, sticking it in the corner & letting it do it’s job. How perfect is that?

5. Pioneer Woman’s Green Bean Casserole
Yes I know, another casserole, but is Thanksgiving, really Thanksgiving without green bean casserole? Our old roommate was all about green bean casserole, at any time of the year. We had French’s Crispy Onions in our pantry at all times. This recipe by Queen Ree Drummond is normal green bean casserole to the next level. The pimentos add a little bit of amazingness to an old favorite.

6. My Red Skinned Mashed Potatoes

Everyone loves mashed potatoes. Some people like them super silky, some like them cheesy. I personally like them a little chunky & still with a little bit of skin on them. This is one of my favorite mashed potato recipes which I stole from my mom. Best part: it is easy to make in a pinch. Since the potatoes don’t needs to be super smooth, like a whipped mashed potato, you don’t have to cook them as long & can mash them a little less then you normally would. Which is perfect when you are cooking a ton of things at once.

Spicy Sausage Meat Sauce

The first time I made a meat sauce myself I was actually trying to make chili. Uhg I know I had no idea what the hell I was doing. Anyway, it was right when I moved away & I didn’t really know how to make anything. So I did, basically what I do right now, & through some stuff together, think about some pointers my mom gave me or I picked up on while watching her, & tried to make a meat sauce.

It didn’t work.


It was not saucy, there too much meat, & it ended up tasting kind of tomatoey, like ketchup. So basically I threw it on top of some noodles & called it meat sauce. Well in five years I have perfected my meat sauce… & my skills of throwing shit together.

Anyway, one of my favorite, & simple meals is my spicy sausage meat sauce. I love having a spicy sauce with my pasta & having sausage instead of the normal turkey or beef definitely helps out in the spice area. Italian-Americans definitely make their sauce much soupier & heavier than Italians. I am convinced it is because we are usually using boxed pastas so we try to cover up the starchiness of the macaroni but until we all start making our own pasta dough, load me up on sauce.


2 Hot Italian sausage links
3 cloves garlic
1 shallot, thinly sliced
¼ cup olive oil
28 oz crushed tomato
14 oz water
Red pepper flakes

1. Score sausage long ways with a sharp paring knife and remove the casing.
2. Fry sausage at the bottom of a small pan.
3. Remove sausage and lower heat to medium. Add olive oil and scallions to pan. Cook until translucent but not browned.
4. Add pressed or minced garlic and continue stirring so it doesn’t burn. Add red pepper flakes and cook out oils.
5. Add crushed tomato. Fill can halfway with water and add to sauce.
6. Raise temperature to medium-high and add sausage. Once at a boil, lower to a simmer and cook 45-60 minutes stirring regularly.


Tomato Soup

It’s finally starting to feel like fall here in So Cal. Temperatures are finally in the 60s, people are pulling out their sweaters & boots, trying to embrace as much of the autumn weather that they can before temperatures go back up to the 80s, I’m sure sometime soon. I am taking this time to make as many soups as I can. I have made a little stock pile of turkey chili & veggie soups.


Tonight I am snacking on every child’s favorite post snow playing snack. Tomato soup & grilled cheese. My favorite part of playing in the snow was coming inside & defrosting at the kitchen table with some hearty, creamy, tomato soup & grilled cheese.

Although creamy tomato soup is amazing, right now I am all about a light weight soup. Sometimes a heavy soup is a little much, especially when it is not too cold out. Now once that fun stuff starts falling from the skies, sign me up for a heavy, cream, filling soups. But for now, I will stick with light soups that are full of amazing flavors.


6 Tbsp butter
1 large yellow onion, chopper
3 cups chicken broth
2 whole garlic cloves
1 tsp salt
1 tsp pepper
4 small roma tomatoes
3 vine tomatoes, peeled
1 ½ Tbsp tomato paste

1. Melt butter on medium-low heat. Add in salt, pepper, onion and garlic until soft.
2. Add all tomatoes, tomato paste, chicken stock, cover and bring to a boil. Once boiling, lower heat and simmer for 40 minutes. Stir regularly to avoid burning.
3. Blend using an immersion blender, or in a blender in small batches, until smooth.
4. Return to pot and cook over medium heat for 10 minutes.