let's eat: 6

it's been a very exciting week for rachel; she just announced the launch of her wonderful figgy bakery, and i couldn't be more excited for her! take a moment to explore her new website. she's such a talented girl, so i'm positive figgy bakery is going to shine! shine! shine!


here's rachel
normally, i'm not a huge fan of pasta, but when i was planning the menu for a recent event, pasta was the first thing that popped into my head! i'm not sure why, but i'm so glad it did! with a tasty balance of herbs and spices, this lightweight pasta is perfect anytime! it's a quick lunch, it's the perfect dinner, and even perfect for a picnic, and it'll only take 10 short minutes of your day, and it will surely make your stomach very very happy!

what you'll need for this pasta dish:

1 bag gluten free corn pasta from trader joe's

2 tbsp olive oil

1 handful sliced grape tomatoes

2-3 tablespoons parsley

salt & pepper to taste

boil about 6 cups of water until it comes to a complete boil. place noodles in a sauce pan, cooking until soft. test to see if they are done... toss one up against your cupboard. does it stick? it's done!  Once it's done, just drain and then place back in sauce pan, pouring olive oil over noodles and stirring. sprinkle with parsley, salt and pepper then toss. Toss the pasta with the handful (or two) tomatoes and serve! you can also serve this pasta cold!

words&photo by rachel

let's eat: 5

from rachel
i'm obsessing over all the different summer recipes right now. i can't get over how many varieties of fruits and veggies one can put together to create something so delicious, and the colors of these dishes are so bright & so beautiful! although, i could probably do without the crazy heat waves we usually get, i find myself longing for summer more and more every year. i blame it on the delicious food! this week, let's feast on a fruity quinoa salad!

what you'll need for this quinoa fruit salad

quinoa

1/2 cup quinoa

1 cup water

1/2 cup blueberries

1/2 cup apple

(feel free to use mango, raspberries, etc)

dressing:

juice from a lemon

1 teaspoon orange preserves

9 basil leaves, minced

1 1/2 tablespoons olive oil

salt and pepper

directions:
boil water then add quinoa and cook for 11-13 minutes over medium heat. prepare the dressing and fruit while quinoa cooks. in a medium bowl, mix dressing ingredients and whisk! feel free to add some orange or lemon zest!

chop the fruit then set aside.

once the quinoa has cooled, add the dressing and mix. then, combine the fruit and salad then toss until it is completely coated! now time to enjoy!



words & photos: rachel

let's eat: 4

isn't thursday the best day on paddle to shore?  rachel's recipes make my mouth water every-single-week.  she's such a talent in the kitchen. i think this weeks recipe should definitely be paired with this limeade juice i posted on tuesday. this is the perfect summer combination, don't you think? kim

here's rachel
oh hummus, i love you-i love you, but remember when i didn't love you so much?  for the longest time i found it difficult to believe that this mushy dip could taste so good! well, things have seriously changed, seriously! and hummus has quickly become a summer favorite.

the only downfall to hummus (if that's even possible) is that a lot of people miss out on the greatness of it because of its appearance, so sad. well, for those of you who love hummus as much as i do, you'll be happy to know it pairs beautifully with crackers, chips, sandwiches, and pretty much anything & everything!  it's the perfect snack for those warm summer days, just grab some fresh veggies and dip dip dip!

this recipe will only take 5 minutes to create, and i promise it will keep you refreshed and happy!

what you'll need for this black bean hummus recipe

2 tbsp tahini

2 tbsp squeezed lime juice

2 tbsp water

1 tbsp olive oil

1/4 tsp salt

1 tsp cumin, ground

1 garlic clove

1 can black beans, drained and rinsed

in a food processor, blend all ingredients until smooth.  get creative with herbs, spices or garlic.  serve cold with sliced bell peppers, pita chips, grain crackers, and/or gluten-free tortilla chips.

words/photos by rachel

let's eat: 3

all i want to do is eat-eat-eat, and even though i've been watching my weight these days, i'm pretty sure i'll be over-indulging on these cinnamon rolls all weekend long. thank you again rachel for sharing these delicious recipes with us every thursday!


here's rachel
when life gets busy, you just need to sit down, take a deep breath, and just relax. (or) if you're anything like me, you take a big breath, whip out the baking essentials, and create a little magic in the kitchen. in this case, it's cinnamon rolls! these aren't as healthy as i'd like them to be, but once in while we're all deserving of a little cheat, don't you think? these treats are by far the best accompaniment during my down/alone time, and even though i'm a huge fan of eating healthy, at times it feels necessary for a little sugar treat. for me, breakfast foods are my cheat, especially cinnamon rolls. did i mentioned how good these were? oh, and they pair perfectly with almond milk or a cup of coffee (with the Lumineers vinyl playing in the background). this is pure perfection to me.

oh, and i definitely enjoyed these for dessert, not breakfast

what you'll need to make these cinnamon buns

dry ingredients

2 1/2 cup flour

2 tbsp sugar

1/2 teaspoon baking soda

1 1/4 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cup buttermilk

6 tbsp butter, melted

brown sugar center

1/4 cup sugar

3/4 cup brown sugar

4 teaspoons cinnamon

1 tbsp butter, melted

frosting

2 cups confectioners' sugar

1 tbsp maple syrup

4 tbsp butter, cold

directions: 1) preheat oven to 425F. grease mini cupcake pan. 2) prepare filling: mix brown sugar, sugar, cinnamon and melted butter together until it forms a crumble. 3) prepare dough: mix flour, sugar, baking powder, soda, and then add salt. 4) whisk buttermilk and melted butter together, then pour the buttermilk mixture with the flour mixture. 5) once formed into a loose dough, place dough on floured countertop and kneed into a large rectangle shape. 6) brush dough with melted butter. sprinkle the dough with the brown sugar filling, leaving 1/4 inch-1/2 inch border. 7) roll the dough, pressing lightly to tighten. 8) once rolled, slice into 1/4 inch size, brushing each with more melted butter. 9) place the slices in mini muffin pan (or on a baking pan), and bake for 15-20 minutes. 10) when finished, let cool, then drizzle with frosting.

photos and words by rachel

let's eat: 2

did you get out to see the fireworks last night? we spent the evening celebrating America with our friend Reinna's beautiful family, and i even brought my mama (who's in town all the way from Canada) to join in on the festivities; i can't wait to share the pictures sometime soon. there was so much food to be enjoyed! now, speaking of food, here's another tasty recipe from rachel. are you loving this new food column as much as i am?

here's rachel
when celebrating the 4th of july, foods like burgers, brats, corn on the cob, potato salad & fruit salad are very appropriate for the day;  these tasty foods decorate the picnic tables for this celebration! this year, i added a few more items to our picnic table, my favorite being, gluten-free vegan macaroni & cheese. come on, what could be more american than macaroni and cheese? this dish completely surprised me because i've never made it before, and i wrote this recipe 6 months ago and didn't even give it a second look before whipping it up in the kitchen (dangerous!)... and now, i simply can't get enough. so long boxed mac & cheese (you know you all ate those at some point) and hello gluten-free vegan mac and cheese.

what you'll need for this mac and cheese:

Gluten Free-Vegan Mac and Cheese

1 cup gluten free noodles

1 cup almond milk

4 tbsp natural yeast

2/3 cup cashews

2 tsp mustard

2 tbsp gluten-free soy sauce

2 tsp vinegar

2 tsp lemon juice

1 tsp onion powder

1 tsp garlic salt

salt to taste

heat noodles in a sauce pan until noodles come to a boil, stirring often until noodles are soft. add all ingredients (minus noodles) into blender, blending until creamy! pour into sauce pan and heat over the stove until hot. remove both from heat then mix the two together, and there you have it- gluten-free vegan mac & cheese.

photo+words by rachel

let's eat: 1

i'm so thrilled to introduce a new series here on paddle to shore featuring the lovely and oh so talented rachel from with love, rachel. she will be posting fresh-wholesome recipes every thursday. this girl is beyond talented and creative in the kitchen, so i'm excited to see and try all of the recipes that she'll be sharing with us. this is the start of something very delicious! i hope you enjoy. kim



here's rachel:
alas, it's summer! i never thought i'd be saying that with such enthusiasm, considering i'm an "in between" kind of girl. to me, 65-70 degrees with sunshine is my perfect weather forecast ... with no mind of a little bit of clouds as well! however, this time around, i'm feeling a bit excited about the, what i can bet on, very warm days we have ahead of us. One of those reasons is, the food! there is nothing like a hot-summer day paired with a refreshing-cool treat. there are certain foods i feel taste so much better in the summer, don't you agree? and yesterday, in that 85 degree heat, it was kale.

not only is this little dish easy & absolutely refreshing, it also boasts summer with its bright colors. you can have it as a side, a midday snack, or even add some black beans and call it dinner! you really can't go wrong with anything you want to add to it. summer has never felt or tasted better!

what you'll need for the salad:

kale

heirloom tomatos 

herbed feta cheese

dressing

place kale in a large bowl. pour dressing over the kale, tossing until all of the leaves are coated. let kale sit for 30 minutes, allowing to marinate. once marinated, toss into a bowl with some herbed feta, chopped heirlooms, and toss again! then, top it off with a little pepper and you have yourself a simple & very fresh summer salad.

what you'll need for the dressing:

3 tablespoons extra virgin olive oil

the juice of one lime

1 teaspoon cumin

1 teaspoon pepper

1/2 teaspoon red cayenne 

(if you like a little spice!)

whip olive oil and lime juice (squeezing with cut side towards your palm to keep from escaping seeds). add some cumin, pepper and cayenne, then stir!

this salad allows for any type of toppings, including red onions, olives, jalapeno, avocado, grilled chicken, and the options are endless! i personally like my salads a little plain.



photos + words by rachel

FOODIE FUN

i'm sure you've noticed how much i enjoy photographing food with my iphone. andre will often tell me how torturous those pictures are when he's craving the same meal the following day. i'm just so obsessed with food photography on my phone, and i love documenting the restaurants we brunch at, and the late-night snacks we so often indulge on.



this oversized ice cream sandwich is from milk on beverly & it is a definite must try for anyone with a strong liking for sweet foods.  i love that the sandwiches are made with french macaroons, mine was red velvet, but they also serve blue velvet which i have yet to try.



in my opinion, lemonade is by far the best little spot for fresh salads. the beverly hills location is our favourite, but they also have great locations in venice, brentwood, and pasadena. we actually went on our first double date with jasmine & levi at the venice location.



and poquito mas, what can i say about poquito mas that i haven't already said before?  it's the best tostada in the city, i'm sure of it. it's a simple meal, really. a little cheese, guacamole, tomatoes, lettuce, and black beans. i've attempted to make this at home before, but it just doesn't taste the same. poquito mas is all over the city, but currently our favourite location is on sunset. we love the patio setting, especially late at night when the hollywood lights are bright.

follow me on instagram for more food photos of los angeles.

PICI

a sun-filled lunch at pici in beverly hills. i never get tired of pizza, that's the truth. we eat it all the time; you probably already know this if you follow me on instagram.

side note: i've been thinking of moving to tumblr lately. i'm not sure if i want to delete this blog or just add a tumblr that documents my life behind the camera. maybe i'm being silly?

Seaside Lunch

andre suggested we eat at malibu seafood on our way to zuma for our beach date on friday. this is a great place to satisfy a hungry belly. the fish and chip were pretty close to perfection while andre's ahi burger was devoured (by the both of us) within a few minutes. I'd say lunch here was a very good idea. i left the restaurant smiling; a great feeling these days.


thank you everyone for the comments and prayers on this post; i'm overwhelmed by everyone's kindness

Fonuts

in my opinion, fonuts are the best donuts in los angeles, and not only are they the best donuts in LA, they're also baked, yeah, baked donuts! this was my first time eating a baked donut, and boy, were they good!!! some of their donuts are even gluten/wheat free. I can't wait to go back with andre sometime very soon. happy weekend. xo

Food+Lab

a dinner for two at Food Lab, one of our favorite organic restaurants in west hollywood. Andre devoured the organicBLT while I enjoyed the Garden sandwich made with hummus and avocado; the side pesto pasta was perfect for the both of us. doesn't Andre look so handsome looking out the window? happy monday, xo

Sugar Lips

past travel photos are making me smile this week.  these are from top pot hand-forged doughnuts in seattle-washington, have you been?

herbs

Ah! I could just live at the Sunday market.  Everything is fresh and ready to eaten, by me.

I forgot about you, dear little blog.  It's a very busy time of year; therefore, it's easy to forget how often I blog when times aren't so crazy.  This is a little dinner Andre and I put together for our friend Chantelle who just moved back to Los Angeles, hooray!! The theme was greek with a little pumpkin spiced loaf for dessert.  I hope you're all having a marvelous week.  Kim

yummy in my tummy

Every morning should start this way. These were by far the most spectacular homemade pancakes; Andre is a great cook, and I am a terrific eater.  Life is grand,  n'est pas?   Kim

Gourmandise

This is the easiest snack to make when I get hungry midday.  A little olive oil with some spices, and market-fresh bread. I never seem to tire of bread. Do you?

The Best Macarons in Los Angeles!

On Tuesday, Andre surprised me with the sweetest afternoon date.  For the first time, he took me to 'lette macarons (thanks for the recommendation,  Jasmine). The salted caramel macaron was my favorite, but we also tried: the pumpkin, la noix de coco, the mocha, sweet wedding almond, and the earl grey tea, all of which were fantastic.  We've tried many french macarons around Los Angeles, but nothing compares to 'Lette macarons; they are phenominal.  Kim

New Favorite Creamery

It does not get any better than Neveux Artisan Creamery. Neveux creamery is a little organic shop located on Melrose Avenue; they serve the most delicious artisan ice cream, trust me, it's incredible! I'm so glad we spotted this place while promenading on Melrose the other day. Some of their unique flavors include: saigon cinnamon chocolate, pineapple sage, rosemary butterscotch, maple fig, and my favorite, lavender honey. I can't wait to visit again soon; we were beyond impressed! Kim

Vin et Fromage.

How can something so simple be so romantic?  A french baguette, some blueberry jam (andre's favorite), fromage, tapenade, and a bottle of wine, this was our date night. Kim

On the Menu

A heat wave in Los Angeles, 104 fahrenheit. It's always cooler by the water, it's as though we escape the heat for an afternoon. Lunch at the Malibu Beachcomber. On the menu, crab cakes with romoulade+shaved fennel, blackened fish tacos,and traditional fish and chips.  It was simply delicious. Kim


*currently listening to Alexander