Grab-n-Go Breakfast | Veggie Sausage Frittata Cupcakes

Mornings are sometimes rough for me, especially those days when you wake up late and don't have time to make breakfast! These frittata cupcakes are the best! They're a great grab-n-go healthy breakfast choice. It's easy to make and only takes about 30 minutes. If you don't particularly like any of the veggie/meat choices I selected, feel free to replace them with your favorites!

what you need
1 zucchini
1/2 sweet onion
8 cherry tomatoes
2 chicken apple sausages
6-8 large eggs
2 tablespoons olive oil
salt and pepper

what to do
1. Preheat the oven to 350F. Cover the muffin pan with olive oil. You can also use cupcake liners to save yourself from cleaning the pan. 
2. Dice the veggies and the sausage into cubes. In a medium bowl, whisk the eggs together.
3. In a 10-inch skillet, sauté the onions, zucchini, tomatoes, and sausage for about 7-10 minutes until it's soft. Season with salt and pepper.
4. Fill each cup of the pan with a tablespoon full of veggies and sausage. Then pour in the whisked egg till they're almost full.
5. Place into oven for 15-20 minutes till the egg is set. Serve warm or cold.


- C

The Park | NYC

When we were visiting NYC a few months ago, our friend Matt brought us to The Park in Chelsea with the coolest decor! The restaurant/lounge has five unique spaces. Starting on the first floor is the main dining area with a fun retro design. Behind the restaurant is a warm, red speakeasy with funky chairs and lanterns hung from the ceiling. Walk out to the beautiful indoor garden where we sat to eat lunch. By the garden is the atrium where you can enjoy the fireplace and feel the sun gleaming in through the glass ceiling. Head on upstairs to the penthouse and sip on a cocktail while enjoying the view of the High Line. 

My pasta and brussel sprouts were scrumptious, but the sandwich was a little dry. But I really enjoyed being in the space while no one was in there. And you should definitely check it out at night! It's bustling with urbanites and the space is filled with great music!
photos by Courtney Yeh

- C


After talking about Plated as one of the vday specials in this previous post, I decided to give it a try myself.  So I ordered three different plates and chose to cook Mushroom Parpadelle, Chicken Sausage Gumbo, and Beef Randang. Unfortunately, my Beef Randang turned out unappealing in the photos so I decided not to share those. :)
I found the entire process super convenient and good for dinner dates! This is also great for those who want to try cooking but don't want to fill up their pantries with spices that they're only going to use once. Here's how to order - go to their website, choose the date you'd like them to be delivered, choose your plates from their 5-7 item of choices, and you're done! You can customize how often you want them to deliver, and how many plates you'd like. My favorite? The Chicken Sausage Gumbo. If you're a first time user, don't forget to use the Facebook deal (buy 2 plates get 4 free)!

Banana Chocolate Chip Muffin w/ Coconut Flour

I've been trying to be more healthy with my food choices lately, but with the holidays and all, it's really hard not to eat homemade desserts, pasta and mashed potatoes... Here's a gluten & wheat free recipe I found that I really like! It's very easy and quick, and they make great breakfast to go muffins!

prep time: 10 minutes
bake time: 25 minutes
serves: about 10

what you need

2 ripe bananas, mashed (about 1 cup)

2 eggs
1 teaspoon vanilla extract
1/3 cup coconut oil (or ghee), melted
1 tablespoon maple syrup (optional)
1/3 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/3 cup semi-sweet chocolate chips - optional

how to make them
1. Preheat the oven to 350F and a muffin tin with cupcake paper liners
2. In a large bowl, add the bananas and mash them up using a hand mixer. 
3. Add the eggs, vanilla extract, coconut oil, maple syrup and mix together (about 1 minute).
4. Add coconut flour, baking soda, salt and cinnamon to the mixer and mix until smooth.
5. Add the chocolate chips and fold in the chocolate chips lightly with a spatula.
6. Scoop the batter into the muffin tin about 2/3 full.
7. Bake for 20-25 minutes until the tops are golden brown.
8. Enjoy!

Salted Caramel Chocolate Cookies

Danielle and I decided to treat our coworkers with some homemade salted caramel cookies! They were a big hit and the batch of 20 disappeared within the first half hour!
Serves: 30 Prep & Bake: 1 hour
What you need:
1 C butter (or 2 sticks) softened or melted
1 C sugar
1 C brown sugar
1/2 C cocoa powder
2 eggs1 tsp salt
1 tsp baking soda
1 Tbsp vanilla
2 1/4 C flour
2 C chocolate chips
1 package of caramels
kosher salt-optional
Preheat your over to 375 degrees.
Cream butter and sugars. Add in cocoa powder, vanilla and eggs and mix till combined. Add dry ingredients and mix then stir in chocolate chips.
Place the dough into the refrigerator for 30 minutes (the longer the better). 
Unwrap the caramels and cut them in half (if they're too large). Roll a ball of dough about 1 to 1 1/2 inches big and place caramel inside. Make sure the caramel is covered on all sides (or else they'll ooze out of the sides when baking).
Sprinkle the cookie dough with salt (optional).
 Bake for 8-10 minutes. 
Let these sit for a few minutes to cool. The cookies are good warm or cool!

Recipe from