Clean Cooking

Basil Pesto

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  • Last night while channel surfing (I swear I can never find anything to watch at night!) I stopped on the show CHOPPED. Three chefs were given the challenge to use up a bunch of different leftovers and create a delicious one of a kind dish. It totally inspired me to try that with today’s lunch. Here were all the leftovers I used: spaghetti, stuffed chicken, asparagus, pepperoni, and arugula salad. I’m sure you can see where I’m going with this! To assemble I preheated the oven to 400°F and layered some flatbread with the leftover spaghetti sauce, then a sprinkle of cheese, chopped up the leftover chicken and veggies, a few pepperonis, and a huge handful of arugula. Bake for 5-7 min or until warmed through. I gobbled this up so fast!!!
  • Last night I went to True Foods Kitchen in Newport Beach for the first time and it was like walking into my favorite Instagram food feed! 🤗 Lol! It was fun, fresh, and I got to enjoy it with the BEST of friends as we celebrated @brittneyspaul’s birthday. To start off we all shared the Charred Cauliflower and this amazing Farmer’s Market Crudités with chilled raw vegetables, tzatziki and black olive dip. Oh those dips!! We also enjoyed Cashew Pad Thai, Organic Tuscan Kale Salad, Spicy Panang Curry, and Spaghetti Squash Casserole, to name a few! I’ll venture to say EVERYTHING on the menu is lovely. If you’re local, or ever in town, I’d highly recommend it. 📷: @true_food_kitchen
  • Hey OC LOCALS: I’ve decided to start adding in more of our favorite clean eats on the go! Have you been to Totoya Sushi & Tapas in SJC yet? It’s one of the first restaurants I’ve ever seen with ⭐️⭐️⭐️⭐️⭐️ of 125 Reviews on Yelp. WOW!!! That’s impressive! And I’m happy to report the food was too! While I’m still partial to our favorite Miyakos in Glendora, and I’ve never found anything better than the Sushi Burrito at Gen Kai in DP, this will definitely become our go-to sushi spot for date night. [Pictured 📷: Edamame + House Salads+ Marbella Roll + Shrimp Fusion Roll]
  • We spent the morning planting carrot starters! And spinach too! My kids each picked out something they wanted to see grow and eat! They love gardening so much that we’ve decided to start another here at our new house. In Glendora we had great success with zucchini, tomato, lettuce, green peppers, and all kinds of herbs! I plan to buy a few mature starters to plant this coming week but would love some suggestions from fellow So Cal friends. Anyone have something grow fantastic that I need to try? My kids are convinced they want to grow cantaloupe but that sounds far too hard for this rookie. So share away... 📷 is Blair, circa 2016
  • My friend Meredith shared the most delicious HOMEMADE GRANOLA recipe with me and we’ve been enjoying it over our yogurt for weeks now. I changed up the recipe just a bit to fit our needs. My recipe makes about 5-6 mason jars full of granola which I love because it’s enough to last a few weeks - plus you can give a couple to friends! I think you’ll love the combination of the crunchy oat with a hint of sweet. The perfect treat! • • • HOMEMADE GRANOLA Preheat oven to 300 degrees F. • In a LARGE bowl combine then set aside: 6 cups Old Fashioned Rolled Oats (can us GF) 1 cup unsweetened flaked coconut 1/2 cup sesame seeds 1/4 cup flax meal 2 cups chopped almonds or pecans 1 cups unsalted sunflower seeds • On stovetop: 3/4 cup brown sugar (can sub honey) 3/4 cup coconut oil 1/2 cup real maple syrup (Costco best place for this) 1/2 cup peanut butter (I use natural) • Stir over heat until sugar is dissolved and ingredients are mixed well.  Pour sauce over oat mixture and gradually stir to combine. • Spread granola on 2-3 big cookie sheets with sides (I use parchment paper as well so it won't stick to cookie sheet) and bake at 300° F for 20-30 minutes.  Stir half way through but try not to break clumps. Cool. Store in mason jars or ziplock bags in fridge or freezer.

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Welcome to THIS WHOLE KITCHEN! My name is Aubrey Laidlaw, interior designer, mother of two, and wanna-be-chef.

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