• food
  • A Cleaner Instant Ramen: Dr. McDougall’s Right Foods

    Did anyone else eat those ramen soup packets as a kid? I loved them growing up! My friends and I even used to eat them dry with the seasoning on them. (Who else did that too?!) Now that I eat a plant-based/vegan diet, I definitely wouldn’t eat those old-time ramen soups since they a. contain animal products and b. have lots of bad-for-you ingredients in them that I don’t want in my body.

    But, the good news is that nowadays there are brands like Dr. McDougall’s Right Foods that make healthier, cleaner versions of ramen and other ready-in-minutes foods that we grew up with. Ever since I first discovered Right Foods on the shelves of Whole Foods right after moving to NYC, I thought it was so cool that this is a brand that was actually created by a doctor who has committed his life to teaching people about nutrition. Dr. John McDougall is one of the leaders in the plant-based movement. He is a board-certified internist that has been teaching people about nutrition for over 30 years. He promotes a heart healthy diet rich in whole grains, fruits, vegetables, rice, pasta and legumes. How great is it that he’s the one behind this whole line of easy to make foods?

    Right Foods has ready-to-serve and “just add water” foods for breakfast, lunch and dinner. They’ve got all different types of varieties of hot cereals, soups, and quinoa salads. The chia berry organic oatmeal is one of my favorites and so are their ramen soups. It’s the perfect stuff to have around for when you just don’t have time (or the energy) to cook!

    And I really respect that Dr. McDougall and Right Foods care about the environment too. Their motto is “Sustaining the Earth, Sustaining You.” All the packaging used in their family owned business is made from sustainably managed forests.

    If you’re looking for food that’s healthy, plant-based, easy to make and requires minimal effort from you, keep your eye out for Right Foods. You can find Dr. McDougall’s Right Foods at grocery stores all over the country including Whole Foods, Target, Wegmans, Safeway, Kroger, Fresh Market and many more. You can see the full list of stores that carry Right Foods here.

    Dr. McDougall is also the founder and medical director of Dr. McDougall’s Health & Medical Center, which offers programs for everyone to learn more about healthy eating. The McDougall Programs include a free online program, intensive workshops, a 10-day live in program to transform your health, dietary therapy and more.



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  • The Impossible Burger

    impossible burgerimpossible burgerimpossible burger
    Check out this delicious, juicy, meaty burger…made completely out of plants! This is the famous Impossible Burger by Impossible Foods, and it was incredible. Mark my words, this burger is going to revolutionize the food industry.

    The Impossible Burger has been on my radar for months, ever since it made its first appearance at Momofuku Nishi in NYC. Foodies have been lining up to try this impossibly meaty vegan burger. I finally tried it out at Crossroads Kitchen in LA and I was blown away. I’ve had my fair share of delicious veggie burgers, but the Impossible Burger is in a league of its own because it tastes, smells, sizzles and even bleeds (yes bleeds!) just like beef.

    According to the Impossible Foods website, the creators of the Impossible Burger spent five years “studying the sights, sounds, aromas, textures and flavors” of beef – and how they could be recreated with plants. The main ingredients in the burger are wheat, coconut oil and potatoes. But the key to this burger is heme. That’s right, heme…as in what makes blood. Heme is a building block of all life, including plant life. But it’s abundantly more prevalent in meat, and that’s what lends a real beef burger its signature flavor. With a team of scientists, farmers and chefs, Impossible Foods found a way to isolate heme in plants and created this vegan burger that can fool even the most ardent meat lover.

    And in addition to its flavor, the best part of this beefy burger is that no cows are used to create it. That makes the Impossible Burger so much better for the planet and for our health. The Impossible Burger uses 95% less land, 74% less water and creates 87% less greenhouse gas emissions than burgers made from cows. And when it comes to our health, we know that beef is so hard on our bodies, especially our hearts. But since the Impossible Burger is made from plants it is so much easier on our bodies. It’s also 100% free of hormones, antibiotics and artificial ingredients, unlike most ground beef used in burgers.

    The Impossible Burger and its creators are no doubt going to change the face of food. So take note, and run, don’t walk, to try it out!

    Here’s where you can currently find the Impossible Burger as of April 2017.

    • Momofuku Nishi – New York, NY
    • Bareburger (La Guardia Place) – New York, NY
    • Public – New York, NY
    • The Daily – New York, NY
    • Saxon + Parole – New York, NY
    • Cockscomb – San Francisco, CA
    • Jardinière – San Francisco, CA
    • Crossroads Kitchen – Los Angeles, CA
    • Kornnerburger – Oakland, CA
    • Public House – San Francisco, CA
    • Vina Entoeca – Palo Alto, CA

    For an up to date list of where you can find the Impossible Burger, check out the Impossible Foods website, here. Each restaurant has their own way of doctoring up the burger, and some use cheese, so if you’re like me and want to keep it healthiest and cruelty-free, be sure to ask for the vegan version!



  • food
  • Vegan White Pizza

    Vegan White PizzaVegan White PizzaVegan White PizzaVegan White PizzaVegan White Pizza

    Does garlicky, ooey, gooey, white pizza sound good to you? Because it sure sounds good to me. Especially when it’s a garlicky, ooey, gooey, vegan white pizza, like this one. If you haven’t realized yet, I’m all about recipes that are delicious, healthy and really easy to make. And this pizza is just that. It’s perfect for pizza night or great cut up in small pieces as a crowd pleasing appetizer. In fact, this white pizza is so good, my foster dog Belle, who is so well-behaved and never begs for food, tried to steal a piece right out of my hand as I was about to put it in my mouth!

    For this recipe I use two of my favorite vegan cheeses. One is a cashew based vegan mozzarella made by Miyoko’s Kitchen and the other is a vegan parmesan made by Follow Your Heart. I buy both dairy-free cheeses at my local Whole Foods. The combination of the two cheeses really makes this pizza something special. I also buy my crust at Whole Foods. It’s pre-made by a local pizzeria and comes ready to be baked.

    If you’ve never tried anything vegan before, this is definitely a great recipe to try. It’s sure to satisfy any pizza lover, vegan or not. 🙂

    Vegan White Pizza



    1. Preheat oven according to pizza crust package instructions.
    2. Place dough in pizza pan. Once flattened, brush dough with olive oil. Season with garlic powder.
    3. Top with vegan cheese. Bake according to crust instructions. This normally takes around 10 minutes.
    4. Remove from oven, top with Italian seasoning. Eat and enjoy!


    • If you want to get real fancy you can roast your own garlic and spread that on the dough instead of the garlic powder.
    • If you don’t have Italian seasoning you can use any of the following you have on hand: dried basil, oregano, rosemary and/or thyme.




  • food
  • 10 Minute Restaurant Style Shishito Peppers

    shishito peppers

    THESE. ARE. SO. GOOD. Do you like shishito peppers? Because I am obsessed! About four years ago my cousin Fred introduced me to shishito peppers at a restaurant in Minneapolis, and I’ve been a fan ever since. Now I’m always on the look out for restaurants that serve them. But, as much as I love those little green peppers, it never occurred to me that I could make them at home (duh!), until my friend Heather told me she was making some of her own. After she told me that I hustled over to the grocery store to see if I could find some shishito peppers of my own and, lo and behold, there they were!

    The best shishito peppers I’ve ever had were at a restaurant in Brooklyn, so I knew I wanted to recreate those exact ones. I’m sure restaurants have some fancier methods for making this dish, but I opted to try to make it the simplest way possible. I ended up with shishito peppers that are so easy to make and taste exactly like my favorites from Brooklyn.

    If you’re new to shishito peppers, they are a mild tasting pepper. Only one in every 20 is spicy. So, in general, each dish normally contains just one or two spicy peppers. But, the catch is you don’t know which ones those are until you eat them. So, even though most of them are mild, you’ve got to be able to handle a little heat to try them out. 🙂

    10 Minute Restaurant Style Shishito Peppers

    Serves 1 [if you’re like me and eat the whole pint] or Serves 2 [for a lil’ appetizer]


    • 1 pint fresh shishito peppers
    • 1-2 tablespoons olive oil
    • seasoned salt, to taste (I use 365 brand seasoned salt, which tastes similar to Lawry’s salt)


    1. In a small pan over medium heat add olive oil, allowing it to heat up for a minute or two.
    2. Add shishito peppers and toss until blistered.
    3. Add seasoned salt and toss to coat.
    4. Remove from heat and serve immediately.

    Hope you enjoy these as much as I do!