Entries in In the Kitchen (16)


IN THE KITCHEN Homemade Hazelnut Milk

Have you ever made your own almond milk? I can promise you the results are so much better than the sort of grey, blah-tasting liquid you can get in a carton. And it's easy to make too! So when I stumbled upon this recipe in Squeaky Kitchen for hazelnut milk, I knew I had to give it a shot. Hazelnuts are one of my favorites, and mixed with a little agave, sea salt, and a pinch of cinammon, I think this homemade hazelnut milk is going to get high marks with Rumi Joon and Indi Joon too.Who knows, maybe it will even replace almond milk in our hearts. Give it a shot with me this weekend!

With love and nuttiness,



IN THE KITCHEN Roasted Pumpkin Seed Hummus

Does it feel like Fall where you are yet? It's still in the low 80's here in L.A., which has me longing for some crisp Autumn air! I always get so excited for Fall because of all the pumpkins! I love going to the pumpkin patch with the girls, carving spooky jack-o-lanterns, and whipping up some delicious pumpkin-y treats. I found this recipe for pumpkin seed hummus and I think I'm going to give it a try this weekend to help usher in the new season.

With punkin love,


Photo Credits: pepitas, naan


IN THE KITCHEN Japanese Vegetable Pancakes

Lucky for me, my Rumi Joon loves her vegetables. I often find her munching on carrots or cucumbers like they’re the most delicious snacks in the world. But I know for a lot of moms, getting vegetables into their kids’ diets can be a real struggle. I recently discovered this awesome recipe for Japanese vegetable pancakes from Smitten Kitchen (one of my all-time fave food blogs). They’re crispy, savory, and oh-so-delicious with a dollop of hot chili sauce. Yum!


Japanese Vegetable Pancakes, via Smitten Kitchen

1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Canola, safflower or peanut oil for frying

Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

Grab a small handful of batter, and arrange in small piles on the skillet to form 3 to 4 pancakes. Press down gently with a spatula to flatten slightly. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.

Serve with soy sauce, sriracha, or other Asian-inspired dipping sauce.


IN THE KITCHEN Pineapple Sangria with Coconut Water

I’ve been super into coconut water lately—it’s just so yummy and good for you! And Rumi Joon loves it just as much as I do. She’s been bringing me can after can, taking a little sip before she hands it to me. Sitting on my kitchen counter is a ripe, luscious pineapple, and this morning when I saw it, I had a eureka moment! Why not combine this super sweet fruit with my new favorite beverage? I found this recipe for Pineapple Sangria on epicurious. Looks like I’ll be making my Pennsylvania farmhouse just a little more tropical tonight! Adults only!

With love,



Pineapple Sangria

1 small pineapple, peeled and cut into 1 inch pieces

2 cups white wine

2 ounces simple syrup

4 ounces white rum

1 cup coconut water

2 ounces fresh lime juice

1 lime, thinly sliced

1 cup sparkling water

In a large pitcher, combine 2 cups pineapple, white wine, simple syrup, and rum. Stir gently then cover and refrigerate for at least 4 hours and up to 24 hours. When ready to serve, add the coconut water, lime juice, lime slices, and sparkling water. Garnish glasses with the remaining pineapple, or add the fruit to the pitcher.


Images via:

Coconut Water, Sangria, Pineapple


IN THE KITCHEN Beet Ravioli with Pine Nut Filling

Valentine’s Day is so much fun when you have kids. Rumi is all excited at the prospect of getting valentines from all of her friends (and her mama and daddy) with little chocolates attached. I remember bingeing on candy at school on Valentine’s Day as a kid, so I can understand her excitement. But after all that sugary indulgence, I know we’re all going to want something light and savory for dinner. Ali and I like cooking together, so I’ve been looking for something romantic that we can make for our little family. This “heart”-felt recipe for beet ravioli with raw pine nut filling might just do the trick. The deep red of the beets makes perfect heart-shaped ravioli, and the recipe is still super healthy! What are you having for dinner on V-day?




Images via: Formaggio, Gourmand


IN THE KITCHEN Mom's Hot Cocoa

Much to my daughters' delight—and mine—it snowed at the farm yesterday. It was the first snowfall ever for Indi Joon, and since Rumi Joon and I are Southern California girls, it was a huge thrill for us, too.  The three of us snuggled up in front of the fireplace as the flakes floated by, with cups of cocoa for Rumi and me. I can't send snow to the less wintery parts of the country, but I can share my mom's cocoa recipe, now mine, soon to be Rumi's and Indi's. 

Mom’s Hot Cocoa


4 cups whole milk

1 vanilla bean

½ cup semisweet chocolate, chopped

½ cup milk chocolate, chopped

Warm milk in a pan over medium heat. Split vanilla bean down the middle, and scrape out the seeds using the back of the knife. Add seeds and vanilla bean to milk. Simmer milk for a few minutes. Whisk in chocolate until melted. Remove vanilla bean and serve with marshmallows.  

Images via:

Apartment Therapy

Blueberry Lake


IN THE KITCHEN Crackly Banana Bread

It's been brrrrr here in Pennsylvania. Actually, it's been in the 50s and 60s, but for this California girl, that's chilly! I've been doing lots of baking to keep warm and welcome the turn of the seasons, and I found this fab banana bread recipe on one of my favorite food blogs. It's healthier than the classic recipe—no butter, whole-wheat flour, and millet. So you can have a piece (or two) with your morning coffee or tea, guilt-free. The millet gives the soft, chewy bread a toothsome crunch. Super yum! 

With love,


Images via: Smitten Kitchen, Diabetes Club


IN THE KITCHEN Meyer Lemon Sorbet

After binging on junk food on the Fourth of July, we're craving something fresh and yummy. This divine-looking recipe for Meyer Lemon Sorbet has us drooling. It looks amazing on its own, but if you're still in indulgence mode, mix yourself a treat by pouring some raspberry Italian soda over the sorbet for a fresh take on a float. 

xo, The Chicological Chicks

Recipe via: This Homemade Life

Images via: This Homemade Life, Healthy Green Kitchen


IN THE KITCHEN Moroccan Argan Salad

Hi Argan Beauties!

I recently spent some time over at Access Hollywood sharing some of my healthy eating tips and a recipe for a super delicious salad. One of my healthful tricks is to incorporate a little bit of Argan Oil into my diet. As you know, Argan Oil has some amazing benefits when you apply it to your skin, but it’s also so good for you if you eat it! It has a ton of vitamins and essential fatty acids to nourish you from the inside out. One of my favorite ways to serve it is in a Moroccan salad. While my 100% Pure Argan Oil is technically edible, I recommend that you look for food grade Argan Oil to use in your cooking. Keep the super pure stuff to pamper your skin. Here’s my recipe for Moroccan Argan Salad that I shared with Access Hollywood on air.

Moroccan Argan Salad


1 large cucumber, chopped 

1/2 red onion, chopped 

2 - 3 large tomatoes, chopped 

1/3 Cup cilantro, finely chopped 

2 TBSP Argan Oil

2 TBSP vinegar (I like apple cider or red wine vinegar)

Juice of 1/2 lemon, fresh squeezed 

Feta Cheese (not Moroccan but yummy!) 


Chop cucumber, onion, tomatoes and cilantro. Mix all ingredients (except lemon juice and feta cheese) in large bowl. Then squeeze lemon juice over the top of salad and mix. Sprinkle feta cheese to taste. 

Images via: Seven Spoons FlickrHoury Wordpress


IN THE KITCHEN: Baked Apricots & Greek Yogurt

Stone fruit is one of my favorite things about summer. There’s nothing like biting into a ripe peach and having the juice run down your chin. I jumped the gun a little bit and bought some apricots last weekend that just weren’t quite ready. I found this recipe for baked apricots, and oh boy were they good. I made some alterations to make the recipe a bit simpler (my version, below) but baking them made all the sweet and tart flavors of the apricots really come to life. I served them over a bit of honeyed greek yogurt for a sweet and healthy treat.  

What summer produce are you eager for?

 Josie’s Baked Apricots with Greek Yogurt-generously serves 2


  • 4 apricots
  • 4 tsps. butter (try coconut oil if you’re vegan)
  • 4 tsps. brown sugar
  • 3 tbsp. water
  • 1 cup greek yogurt
  • 2 tbsps. honey

Preheat oven to 350°. Halve and pit apricots and place in shallow baking pan.  Add 1/2 tsp of butter to the hollow of each apricot. Sprinkle 1/2 tsp of brown sugar onto each apricot. Pour water into bottom of baking pan. Bake for 15 minutes or until tender and bubbling.

Combine honey with greek yogurt and stir. Split between two serving dishes. Serve hot apricots on top of yogurt. Dig in!


Images via:

MoxieQA Wee Bit of Sugar