Series: Eating Out



{Moonshadows, Malibu}

Left: Better Than Cobb Salad w/ grilled grain mustard chicken, mixed greens, avocado, tomato and chile-balsamic dressing.

Right: Grilled Vegetable Salad with mixed greens, corn, balsamic vinaigrette topped with grilled chicken.

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{Skull Creek Boathouse, Hilton Head Island}

Left: Green Goddess Caesar with chopped romaine, avocado, parmesan, croutons, pecorino cheese blend and green goddess dressing and a Veggie Roll (my favorite!!) with spinach soy paper, tempura artichoke and asparagus, goat cheese hummus, avocado, edamame and sun-dried tomatoes.

Right: Mediterranean Carpaccio with sliced sashimi grade tuna, fresh lemon, truffled sea salt, olive oil, shaved mushrooms, green onions on top of a baguette.


{Jaguars Ceviche Bar, Miami}

Left: Ceviche Oriental Appetizer with tuna, ginger, soy, jalapeños, shallots, cilantro, lime, grapeseed oil, avocado balls, cucumber & sesame seeds paired with plantain chips

Right: Tropical Salad with Mango, Papaya, Pineapple, Avocado, Cashews, leafy greens, topped with coconut and hemp seeds.

eatingout5.jpg{Bistro 843, Hilton Head Island}

Left: Carolina pan-roasted trout on top of pasta salad and sliced cucumbers garnished with chervil herbs and ponzu sauce

Right: Ancient Grain Salad with warm farro, roasted sweet potatoes, butternut squash, brussels sprouts, cherry tomatoes topped with an apple cider vinegar mustard-molasses dressing (one of my favorite dishes ever!)

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{Spring Roll, Charleston}

Avocado Salad with romaine, carrot strings, tons of avocado (obviously), topped with sesame seeds and a carrot-ginger dressing

Warm Coconut Kale Salad

First of all, I’m sorry for the lack of posts. I’m in the last finals of my college career and it’s so hard to find time to cook. My meals usually consist of apples. bananas, hard boiled eggs, quest bars and grocery store sushi… I can’t wait to get done with finals so I can start cooking and juicing for the summer!

I found a little time to post about my favorite brain food: Kale. This leafy green is a “must” during finals. It keeps me energized and full for long days in the library. Not only is it  off the charts with nutrients and vitamins but its so delicious and satisfying. Its also packed with antioxidants and cleanses your body of toxins (to flush out all this coffee I’m drinking), and is packed with fiber to keep you full without gaining weight! My favorite thing about kale is that its really chewy to satisfy my mouth and tummy since I don’t eat meat (I eat fish occasionally).

{One cup of Kale has ZERO calories, 36 calories and is high in vitamin C, vitamin K, beta carotene, magnesium and potassium}

Below is my absolute FAVORITE salad. I  like to heat this salad because it makes it a lot easier to chew and digest and satisfies me more since Kale can be intense alone. Make sure you don’t overcook it though because it can become soggy and lose nutrients. You can also choose to massage the kale with the coconut oil to soften the leaves.

Warm Coconut Kale Salad



  • 5 cups kale (ripped off bite size pieces)
  • 1 tsp coconut oil
  • 1/2 avocado, chopped
  • 1 tsp chia seeds
  • Squeeze lemon juice
  • Himalayan salt
  • (optional hard boiled egg)


  1. Heat coconut oil on LOW in large pan
  2. Add Kale that is torn into small pieces  for about 5 minutes (you still want it crispy not soggy)
  3. Season with a little salt
  4. Squeeze a little lemon
  5. Remove from heat
  6. Add avocado and chia seeds

Strawberry Spinach Salad with Lime-Pomegranate Dressing


This is one of my go-to summer salads that is light and fruity but still has depth with the pine nuts and feta and a little spanish kick from the cumin. This is my favorite salad to serve at BBQ’s and family dinners, everyone seems to LOVE it.


  • 1 cup Spinach
  • 2 cups Butter lettuce
  • 8 Strawberries, sliced
  • Avocado, cubed
  • Crumbled feta
  • 1/2 cup Pine Nuts


  • 2 tbsp fresh Lime Juice
  • 2 tbsp Pomegranate juice
  • 3 tbsp Apple Cider Vinegar
  • 1 stevia packet
  • 1/4 tsp ground cumin
  • 3/4 tsp salt
  • 1 tbsp maple syrup
  • Olive Oil (about 2 tbsp)

In a separate bowl, mix lime juice, pomegranate juice, apple cider vinegar, stevia, cumin, salt, maple syup and drizzle while whisking in olive oil until it’s a dressing-like consistency. Toast pine nuts over low heat in small skillet, stirring constantly so it doesn’t burn. In a big bowl, add spinach, sliced strawberries, avocado, pine nuts. Pour dressing over salad and top with crumbled feta to your liking.

My Favorite Salads



Tempeh Berry Salad

{Strawberries, Blueberries, Cucumbers, Avocados, Chia Seeds, Romaine and Grilled Miso Tempeh}


Goji Goddess Salad

{Goji berries, blueberries, pumpkin seeds, cucumbers, avocado, hemp seeds on kale}


Rainbow Kale Salad

{Roasted red and orange beets, cherries, quinoa, shredded carrots, tomatoes, avocado, slivered almonds, romaine and Swiss chard}


Raspberry Avocado Salad

With cucumbers, pumpkin seeds, sliced almonds, and chia seeds over mixed greens

Series: Eating Out

Eating out and trying to eat healthy can be a controversial idea. So many of my friends deprive themselves at meals because they’re dieting or trying to “be good”, but you don’t have to be afraid of eating out anymore! I am going to start a series of healthy and delicious meals that I have when I eat out, to prove that eating out is just as easy to be healthy, if not more delicious! I hope this series can help inspire you to not be afraid of going out anymore :) I can’t believe how creative people can be with plants.


Watermelon, Arugula and Feta Salad

{HōM, Charleston}


 Grilled Peaches, Spinach, Fennel, Candied Walnuts and Pine Nuts with Caramelized Onions

{Peasant Bistro, Los Angeles}


Classic and Crisp Wedge Salad, Blue Cheese dressing on the side, Croutons and Turkey Bacon

{Fleets Landing, Charleston}


Classic Italian Salad with Romaine, Tomatoes, Olives, and Mozzarella Cheese

{Andolini’s Pizza, Charleston}


Greek Salad with Chickpeas, Olives, Cucumber, Tomato and Feta Cheese over Mixed Greens

{Black Magic Cafe, Folly Beach}


 Grilled Shrimp Skewer, Cucumbers and Tomatoes over Mixed Greens with Balsamic Vinaigrette

{Reds Ice House, Charleston}