Simple Pico de Gallo Recipe

The hardest thing about making pico de gallo is chopping the vegetables. After you get over that hump, it is smooth sailing.

This simple pico de gallo recipe was taste-tested during my Om, Nom event over the weekend. First participants got sweaty in a vinyasa-inspired yoga bootcamp class, then everyone tasted my newest go-to breakfast: savory oatmeal.

On top of that lovely savory oatmeal was this vibrant pico de gallo. The recipe below nearly filled up two mason jars — which was perfect for the event. Though, if you are like me, you could probably eat an entire jar yourself.

Make it in your kitchen and tag #SHSHkitchen when you do!

Simple Pico de Gallo

  • Servings: 8-10, 2 Tbsp each
  • Difficulty: easy
  • Print


1 pint cherry tomatoes, cut small

1/2 red onion, diced

1/2 red pepper, diced

1/2 yellow or orange pepper

2-3 Tbsp of fresh cilantro, chopped

2-3 scallion stalks, chopped

1 lime

1/2 tsp sea salt



  1. The worst part is first: Chopping the tomatoes. After rinsing the cherry tomatoes, chop each one into 6ths or 8ths depending on size. Use your best knife and exercise patience.
  2. After the tomatoes are chopped, move onto the onion and peppers. Chop them just as small as the tomatoes.
  3. Add all veggies to a mixing bowl. Then, add the chopped scallions and cilantro. Combine well.
  4. Juice the entire lime over the bowl,  add the sea salt and give your pico de gallo a toss.
  5. Cover and set in the fridge until serving time. Store it in an air-tight container for up to 3 days.



Rosemary Roasted Sweet Potatoes

Remember those Roasted Curry Carrots from last week? Well, while roasting those I also used some Japanese sweet potatoes I had laying around.

I love Japanese sweet potatoes because they are the perfect blend of sweet and starch. The average serving of Japanese sweet potato is 5 inches — or about 130 grams. This serving  size contains just under 120 calories, none of which come from fat. For my paleo and low-carb friends out there, sweet potatoes are a great carbohydrates to have in your diet.

To add, these potatoes are a great source of vitamin A (~200% of the recommended daily value). Prep these Rosemary Roasted Sweet Potatoes in a big batch to serve with meals throughout the week. They are delicious and filling.


Rosemary Roasted Sweet Potatoes

(serves 2-3)


2 medium-large Japanese sweet potatoes

2 Tbsp olive oil


1 tsp rosemary

1/2 tsp basil

1/4 tsp oregano

1/2 tsp sea salt

1/4 tsp black pepper


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, mix all of the spices together. Set aside.
  3. Rinse the sweet potato and chop into bite-sized pieces. Leave the skin on ( — it’s got the nutrients).
  4. Place the sweet potato on the baking sheet and drizzle with olive oil. Next, pour the spices on and use your hands to mix.
  5. Roast for 35-45 minutes or until they start to crisp and turn brown.

When you make these Rosemary Roasted Sweet Potatoes, take a photo and tag a #SHSHkitchen! Happy, healthy eating. <3

Baked oatmeal muffins: A simple, on-the-go breakfast

I’m telling you… oats make the best breakfast. When I’m not eating overnight oats, I’m eating warm oatmeal. When I’m not eating traditional warm oatmeal, I cook my oats and then top them with eggs over-easy, avocado and salsa.


In this case, my oatmeal is baked in a muffin tin. I was a little nervous about this one because I didn’t think it would fill me up. But, two muffins held me off until lunch time. The ingredients are essentially identical to what I put in my overnight oats (+eggs) — so DUH, it filled me up.

This recipe makes three servings. Double the ingredients if you are cooking for two people or if you want 6 days worth of muffins. These baked oatmeal muffins are good to store in the fridge for 1 week (longer in the freezer). In this recipe, I didn’t use a sweetener. Add 1/4 cup maple syrup or honey if you need it.


Baked oatmeal muffins

(serves 3)


2 Tbsp nut butter

2 bananas

3 eggs

1/2 cup almond milk

2 Tbsp ground flaxseed

1.5 cup oats

1 tsp cinnamon

Optional: sweetener like honey, stevia or maple syrup; chocolate chips; blueberries; cacao nibs


  1. Preheat the oven to 350 degrees F.  In a mixing bowl, mash the banana and nut butter together (using a fork works). I like to leave a few chunks of banana.
  2. To the mashed banana, add the eggs and milk. Combine well .
  3. Stir in the oats, flaxseed and cinnamon (plus any optional ingredients), and then let the batter rest for 5 minutes. Resting the batter lets the flaxseed absorb some of the liquid.
  4. Pour batter into 6 muffin molds (12 if you only have a cupcake tin). Bake for 25-30 minutes or until the tops are golden brown.

Store in the fridge and eat two for breakfast. Serve warm or cold!


What is your favorite on-the-go breakfast?



Roasted Red Pepper Spread

This holiday season was nice and mellow — even though I was running here, there and everywhere. Christmas Eve is always a big, big party with my mom’s family. This year we gathered at my aunt’s beautiful house. Here is most of the crowd:


That night we stayed at my mom’s house, then went over to dad’s where I was in charge of Christmas lunch. On the menu was a spinach and mushroom egg bake featuring Iggy’s bread, breakfast pork chops that soaked in a brine overnight, garlic-y green peans and sweet, sweet potatoes. Appetizers were banana chocolate chip mini muffins and yogurt with fruit and homemade granola.

Foolish me never took pictures of anything. I was too focused on cooking and enjoying time with family. We did snag this pic of our Christmas stroll on the beach. There were so many people out walking on Nantasket Beach!

Mike, Molly, Ryo, Me, Mary and Dad!

Mike, Molly, Ryo, Me, Mary and Dad!

I did however take a picture of the roasted red pepper spread I brought to my aunt’s house. It’s a simple recipe with minimal ingredients. You’ll find the recipe below.

For Christmas dinner, we spent time with Ryo’s family. We at out at Gyu-Kaku and then went up to North Conway, NH, in the morning. We shopped a lot and walked up to Cathedral Ledge. Check out the view!


I hope everyone had an amazing holiday season. Cheers to 2016!

Roasted Red Pepper Spread


5 red bell peppers

5 garlic cloves

1/4 cup parmesan cheese

5-8 basil leaves

sea salt

olive oil


  1. Slice the peppers in half and remove the seeds. Coat them in olive oil and place them on a baking sheet with outsides facing up. Add the garlic to the sheet as well. Place in the oven and set to a high broil.
  2. When the skin starts to blacken and bubble, remove from the oven and let cool.IMG_1864
  3. Once cool, peel off the skin. Place the peppers and garlic in the food processor and chop. Add 1 Tbsp of olive oil, 1-2 tsp of sea salt, basil and the parmesan cheese. Blend until smooth. Serve chilled or warmed with bread or — my fav — burrata.



Healthy Patatas Bravas Recipe

Barcelona Wine Bar in Brookline is one of my favorite restaurants in the area. Not only is it close to home, but the food is great, the staff is awesome, tapas are reasonably priced and the sangria is always on point. They recently opened a second Massachusetts location in the South End. If you haven’t check them out, put it on your bucket list.

One dish we always get is the patatas bravas: fried potatoes with spicy tomato sauce. This dish also has a mayo drizzled on top. Since I can’t — or shouldn’t — eat out at Barcelona Wine Bar every day, I thought I’d try to replicate this delish dish on my own. The spicy tomato sauce isn’t quite right, but this version is simple, tasty and not all that bad for you.

At the base, the potatoes are baked instead of fried. The tomato sauce seasoned with smoked paprika and cayenne pepper. Finally, instead of mayo I stirred up a special Greek yogurt aioli. My test subjects? My favorite gal pals and Grandma Carol.


The dish was a hit! Next time, I’ll crisp the potatoes more and blend the sauce smoother. Recipe below!

Healthy Patatas Bravas Recipe


For the roasted potatoes:

2 pounds of small yellow/golden potatoes, or medley bag

2 Tbsp olive oil

Pinch of salt

For the spicy tomato sauce:

1 Tbsp olive oil

1 small yellow onion (or 1/2 large), diced

1 can unsalted diced tomatoes

1 Tbsp smoked paprika

2 tsp garlic powder

½ tsp cayenne pepper

½ tsp salt

1 tsp honey (or sugar)

Greek yogurt aioli:

1/2 cup plain Greek yogurt

1/2 tsp garlic powder

1/2 tsp smoked paprika

1 Tbsp fresh lemon juice

Optional garnishes:

Fresh parsley


  1. For the potatoes: Pre-heat the oven to 400 degrees. Chop potatoes into bite-sized pieces (skin on) and then toss with oil and salt. Add the chopped potatoes to a baking sheet and roast for 40-50 minutes (or until desired crispness), flipping them halfway through.
  2. For the sauce: While the potatoes bake, prepare the spicy tomato sauce. Heat the olive oil in a sauce pot, add the onion and cook until fragrant. Add all the remaining ingredients to the pan and increase the heat to bring sauce to a simmer for 10 minutes. Taste to see if you need more spice. Optional: Let cool slightly and add to a food processor if you want a smoother consistency. 
  3. For the Greek yogurt aioli: Stir all ingredients together. (Phew! That one was easy.)
  4. Put it all together: Once the potatoes have reached a desired crispness, add them to a large serving bowl or dish. Pour the tomato sauce over the potatoes, drizzle the aioli and then garnish with fresh chopped parsley.

Serve immediately and enjoy!

Miso Glazed Eggplant Recipe

This miso glaze recipe is bomb-diggity. Not only is it the perfect accompaniment to this roasted eggplant, but it also doubles as a dressing for your salad or buddha bowl.

Before even thinking about this miso glazed eggplant recipe, you will need to invest in light miso paste. You can find this at your local Asian market and in some grocery stores. According to Mind of  Chef, buying in Japan is best — but buying one made in Japan might be the next best. As for eggplant, regular or Japanese works!

Miso Glazed Eggplant Recipe


¼ cup light miso paste

1 Tbsp rice vinegar

2 Tbsp water

½ – 1 inch fresh ginger root, peeled and chopped roughly

1 garlic clove

1 Tbsp raw honey (maple syrup or regular honey works)

2 Tbsp olive oil

1 eggplant, mostly peeled and sliced in 1/4 inch thick lengthwise (*or 4-6 Japanese eggplant, skin on, sliced in half lengthwise)eggplant


  1. Preheat broiler. My broiler is particularly powerful, so I put it on the low setting. (The time recommendations below are for a standard broiler with one setting. But, as always, I recommend keeping an eye on things to avoid burning.)
  2. Line a baking sheet with foil (or parchment paper — I’m always afraid it’ll burn). Rub both sides of your eggplant strips with oil and arrange on the pan with no overlap (skin side down if using Japanese eggplant). Broil for 5 minutes or until tops are golden brown.eggplant
  3. While eggplant is broiling, combine miso, vinegar, water, honey, ginger and garlic in a food processor.eggplant
  4. Remove the eggplant from the oven and brush the tops generously with the miso glaze. Return to the oven for 2 minutes, or until caramelized. Remove from the oven, brush again with the miso glaze and return to the broiler, rotating the pan for even cooking for 2 more minutes.eggplant
  5. Serve right away! (Best if served immediately, will be mushier if reheating as leftovers.)


Roasted miso chickpeas

I love garbanzo beans (chickpeas). Every week I buy one can of chickpeas to make hummus, add them to soup or roast them. This variation of legume is, much like its siblings, rich in fiber. What’s extra special about the fiber in garbanzo beans is that it’s insoluble. This means that the fiber passes almost all the way through the digestive track until the very end when it is broken down into short chain fatty acids which are absorbed by the cells that line our colon wall — helping them stay active and healthy.

This roasted miso chickpea recipe is easy because there are only three necessary ingredients. Watch the video and read the recipe below.


1 can garbanzo beans

1 Tbsp miso paste

1 Tbsp oil


  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. Drain and rinse your garbanzo beans, and then pat dry. Put them into a mixing bowl.
  3. Combine oil and miso paste, adding a tsp of water if the mixture seems too thick. When in doubt, add the water. (*If you want to add a touch a sweetness to your chickpeas, add 1 Tbsp of honey/maple syrup instead of oil!)
  4. Pour miso over your chickpeas and then stir to coat each one. Spread chickpeas out on your baking sheet so there is no overlap and place in the oven for 25 minutes.
  5. After 25 minutes, remove from the oven and toss. Bake for another 10-15 or until they start to crisp. (More time might be necessary.)
  6. Let cool, then enjoy!chickpeas


Baked Japanese Sweet Potato Fries

It doesn’t get easier — or yummier — than this. Seriously. When you’re looking to switch to a “clean” diet, you don’t have to give up all of the good stuff.

I’m a sucker for some crispy fries, especially sweet potato fries.  (I always spend the extra $2 to swap my fries at the restaurant.)


In this [geeky] video, I’m slicing up a Japanese sweet potato. This particular sweet potato variety has a yellow-white flesh. Japanese sweet potatoes are also lighter and less sweet than the traditional orange sweet potato.

Below I have two recipes for you. One is a simple baked sweet potato fries recipe, and the other is seasoned with sesame seeds and aonori — a seaweed powder.


Japanese Sweet Potato Fries

  • Servings: 4
  • Difficulty: easy
  • Print

Simple sweet potato fries ingredients

2 large Japanese sweet potatoes

1 Tbsp of olive or avocado oil

1 tsp sea salt

1/2 tsp fresh ground black pepper

Japanese-seasoned sweet potato fries ingredients 

2 large Japanese sweet potatoes

1 Tbsp of olive or sesame oil

1 tsp sea salt

1/2 tsp aonori

1 tsp white sesame seeds


  1. Preheat the oven to 450°F and line a baking sheet or two with parchment paper.
  2. Wash your potatoes and pat them dry. Leave the skin on, or peel if you would prefer the skin off.
  3. Slice your potatoes into fries. Do your best to make them uniform in size so that they bake evenly.
  4. Add the potatoes to a mixing bowl, then add the oil and seasonings. Toss using your hands until the fries are well-coated.
  5. Line your fries on the baking sheet with no overlap.
  6. Bake at 450°F for 15 minutes, then turn your fries and bake for another 5-10 until they reach desired crispiness.  Cool for 5 minutes before serving.



Roasted Garlic Hummus (5 ingredients)

Yes, you read correctly! This recipe includes five ingredients and tastes absolutely, positively delicious. Another bonus? It’s inexpensive! One 8 oz tub of Trader Joe’s Tahini Sauce can make up to 8 batches of hummus — unless you really love tahini, then it might only make 4 batches of hummus. Either way, TJ’s sells the tub at $2.99, Garbanzo beans at 89¢ and pre-made hummus for $2.99+… I’ll let you do the math to calculate your savings. ;)

Revisiting on Jan. 5. 2015: Since people seem to LOVE this hummus, I thought I’d revisit it and kick things up a notch with ROASTED GARLIC. Another change is that I’ve been buying tubs of tahini from Whole Foods (by the nut butters), because they seem to last longer and have less ingredients.hummus

Roasted Garlic Hummus


1 can garbanzo beans (chickpeas)

2-3 Tbsp olive oil

2 Tbsp tahini

1 Tbsp lemon juice (about 1/2 lemon)

3-4 cloves of garlic


  1. Roast garlic: Preheat the oven to 375 degrees F. Peel garlic cloves and wrap them in tinfoil with a drizzle of olive oil (about 1 tsp). Place them in the oven for 30-45 minutes. Check at 30, and if they aren’t golden brown and soft, continue cooking.
  2. Drain and rinse chickpeas. Optional step: Peel the skin off each chickpea for super smooth hummus. This is definitely a time consuming process — proceed with patience. If I do say so myself, it’s worth it. Put the garlic in the oven and sit down with your chickpeas.
  3. Put chickpeas, roasted garlic, 2 Tbsp of olive oil and 2 Tbsp of tahini into a food processor. Blend well, then add your lemon juice and continue blending. To reach your desired smoothness, continue adding olive oil 1 tsp at a time.
  4. Taste you hummus, and then add any seasonings you’d like (ex. salt, pepper or fresh herbs). In the batch pictured below, I added a little parsley.


Panko-Crusted Baked Tofu

The other day, I showed you how to prepare tofu for cooking. After going through those steps, you’re well-equipped to make a tofu dish of any kind. After preparing that tofu in particular, I make this panko-crusted baked tofu dish. So delish!


Baked panko-crusted baked tofu


1 block of firm tofu, sliced into 10-12 rectangular blocks

1 egg

1/2+ cup panko breadcrumbs

salt and pepper


  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or lightly spray a non-stick pan with oil.
  2. Whisk the egg in small, shallow bowl, and then add 1/4 cup of panko to a second shallow bowl (keep the rest nearby and add it to the bowl when needed).
  3. Take one slice of tofu and dip both sides in the egg bowl, and then the panko. Place tofu on the baking sheet and do the same with remaining slices.
  4. Bake for 30-40 minutes, flipping the tofu halfway through (or as the underside starts to brown).

Enjoy over rice, on top of a salad or… by itself.SONY DSC