Asparagus and Bulgur with Balsamic Tomatoes and a Fried Egg

I never tried asparagus growing up because my parents didn’t like it (thanks mom and dad ūüėČ ). But when I finally tried it I LOVED it. Roast, saut√©ed, steamed – you name it, I like it. This meal takes almost no time to cook (except for the bulgur, which can be made ahead of time) and is full of flavor. Plus everything tastes better with a fried egg on top (hint: make it over easy so the yolk is runny). Once again use whatever grain you have around. I love bulgur, but quinoa, rice, or whatever you have will work well too!


Asparagus and Bulgur with Balsamic Tomatoes and a Fried Egg

serves two (large servings)


1/2 cup uncooked bulgur

2 cups cut asparagus

1 1/2 cups halved cherry tomatoes

1 tsp minced garlic

3 tbsp balsamic vinegar

2 eggs

salt and pepper to taste



Prepare bulgur according to directions on package. Set aside. Cut asparagus into one-inch segments and cook in boiling water about 4 minutes. Drain, place in a large bowl, and mix with bulgur.

Halve the cherry tomatoes. Heat a pan to medium heat on the stove with a little olive oil. Add garlic and tomatoes and cook for 5 minutes. Add vinegar and cook 3-4 more minutes. Add salt and pepper and stir into bulgur mixture.

Meanwhile, fry two eggs, making sure to leave the yolks a little runny.

Divide bulgur mixture on to two plates and put the egg on top. Serve warm!

Adapted from:


Chickpea Pancakes with Baby Zucchini and Tomatoes

Happy Thanksgiving to all! I hope this weekend is filled with family, laughter, and good food!


Chickpea Pancakes with Baby zucchini and Tomatoes

Serves two (as a side dish or small lunch)

1/2 cup + 1.5 tbsp of chickpea flour
1/2 cup of water
1 tbsp olive oil
pinch of sea salt
1/2 tsp of cumin
1 tbsp garlic
1 cup baby zucchini
1 cup halved cherry tomatoes
2 tbsp olive oil
1/2 tsp paprika
1 tsp cinnamon
1/4 tsp turmeric
1/4 tsp cumin
Preheat oven to 400 degrees. Combine chickpea flour, water, 1 tbsp olive oil, 1/2 tsp cumin, and salt in a bowl. Mix until combined and set aside.
Chop zucchinis and halve tomatoes. In a small bowl, combine the remaining olive oil, paprika, cinnamon, chipotle, cumin, and sea salt. Coat veggies with the mixture and place on a cookie sheet or in a pan. Roast in oven for about 15 minutes.
While the vegetables are roasting, make the chickpea pancakes. Spoon a little batter at a time (about 1/4 cup) onto the pan and cook each side about 3 minutes (or until turning golden brown).
Divide pancakes between two plates and top with roast veggies!
(Served alongside Sriracha “Fried Rice – recipe to come soon!)