Make Weekly Tahini Banana Bread Muffins


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This week has been ultra crispy in Los Angeles. I have to wear a sweater at night and I am pumped! I have been celebrating with writing down all the things I want to make for fall. These were first up on my list because I love muffins. I love a muffin the morning that doesn’t feel completely unhealthy. I want a healthy-ish muffin in the morning. These fit the bill.

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Kick Off Fall with Pumpkin Mac n’ Cheese


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Hello, Fall! It has officially started (well, tomorrow it begins) and I decided to kick it off with this creamy and delicious stove-top pumpkin macaroni and cheese.

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Easy To Bake Pluot Crumble


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Plums and pluots are surprisingly flourishing at the markets and I still can’t bring myself to stop buying them. They’re my favorite late-afternoon snack and also my favorite fruit to put in a crumble.

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Cozy Up with Roasted Tomato and Red Pepper Soup


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French onion soup is one of the greatest soups to ever be invented, in my humble yet educated opinion. It is humble in its ingredient list (onions, beef broth, water and maybe a little butter) while the top is something that I like to consider art. A piece of bread, topped with a liberal handful of Gruyere cheese. And then baked until melty and crispy. It’s glorious. I often wonder, why don’t we do this with ALL soups.

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Crispy Panzanella


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I can’t not pretend to love salad. In fact, I order it nearly everywhere I go. I always like to say that you can tell a restaurant not by its main courses, but by how it treats salads and vegetables. My recent favorite is the panzanella. All jokes aside, I love bread, duh. And it in a salad all cubed up is a welcomed edition. But I also love the contrast of the bread with super fresh and crunchy ingredients. It makes it summery and still cozy and warm.

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Must-Make Lemony Zucchini Pasta


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I know a lot of people think of pasta as something you eat in warmer months but I am personally a huge advocate for pasta in every season. And there are ways to lighten it up so it’s not a thick heavy ragu sauce. My favorite move is to add vegetables like zucchini and summer squash to pasta. This makes it healthy-ish!

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Lunchtime-Ready Corn and Tomato Soba Noodles


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When I went to Japan, soba noodles were my absolute favorite meal. They were light and refreshing and something I felt like I could eat over and over and over. I’m going to be honest, when I came back to the United States, I told myself that I’ll never eat soba noodles here again because they’ll never ever compete with the ones in Japan. And I was right. But I couldn’t stay away for that long!

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Refreshing Mushroom and Shishito Lettuce Wraps


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It’s currently averaging around 97 degrees F every single day in the part of Los Angeles where I live. By 3pm, I’m spent. But I’m still hungry, yet I can’t even think to actually eat something that doesn’t feel on the lighter side. These lettuce wraps have found their way into my rotation because they’re super flavorful, feel light and are still super satisfying.

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