Apple Grapefruit Ginger Juice

Apple Grapefruit Ginger Juice

Mmmm… fresh juice.

I ALMOST asked whether there was a better way to start your morning… but…. coffee.

Nuff said.

But, fresh juice takes a solid second place in my book.

Apple Grapefruit Ginger Juice

My favorite part about fresh juice is the endless flavor combinations.

Fruits, veggies, even herbs & spices. They can all take part.

Right now I’m all about the fall flavors;

  • apples
  • beets
  • carrots
  • celery
  • kale
  • pears
  • pomegranate


Love love love.

You can make some deliciously rich & earthy juices by combining these seasonal produce items.

This week, however, I happened to pick up a gigantic bag of grapefruit.

Since I’m the only one who likes grapefruit in this house… I knew I could never finish the bag before they started to go south.

Enter, juicing!

I have an amazing Champion Juicer, which I use all the time to make delicious fresh juices.

Yes, it’s an investment, but you end up saving a ton of money when you make your own fresh juice, rather than splashing out $8 a pop at fancy juice shops.

Plus, you know it’s the freshest possible, since you literally made it right before your eyes.

It’s a pretty easy process- just assemble the juicer, turn it on, and run the fruits and veggies through the funnel. Fresh juice drains out of the bottom, and the pulp is ejected out of the tube at the end.

Check out my last juice post for some creative things to do with that leftover pulp, and my opinions on juicing vs blending.

In the meantime, I highly recommend investing in a juicer and making this yummy apple grapefruit ginger juice.

It packs a nice punch with the tang from the grapefruit & zing of the ginger, but it’s mellowed nicely by the sweet apple flavor.

This is a fab breakfast juice to go with a weekend brunch, or a nice pick-me-up on the way to work.  (check out these super awesome sippable mason jar lids– they make it easy to take juice on the go!)

Um, also, if you haven’t put two & two together yet… owning a juicer = super fresh and tasty orange juice, which = amazing fresh mimosas. 😉

Apple Grapefruit Ginger Juice


Apple Grapefruit Ginger Juice

Prep Time10 mins
Total Time10 mins
Servings: 1


  • 3 red apples, cored and cut into quarters
  • 3 grapefruit, peeled & cut into pieces that will fit in your juicer
  • 1 inch piece of fresh ginger, peeled


  • Run the fruit through your juicer, alternating between apples and grapefruit sections. Insert the ginger roughly halfway through the juicing process. Stir the juice with a spoon & serve immediately over ice.
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Mushroom Kale Barley Stew

Mushroom Kale Barley Stew

This. Stew.

Is everything.

It’s the kind of warm, comforting, nourishing food I crave.

The warm broth, the earthy mushrooms & kale, and tons of delicious whole grains.

This kind of food just makes me feel GOOD.

Warm, happy tummy. Lightness. Nourishment. Gratitude.

Man, it just reminds me how much I appreciate home cooking.

Seriously, nothing pre-made or store bought will ever compare to the smells, tastes, and textures or homemade soups & stews.

I’m obsessed with the way a warm pot on the stove permeates the house with an enticing aroma and brings everyone together in anticipation of a delicious family meal.

The entire process of cooking- the shopping, the prep, the cooking, the serving, and the communal meal- brings me a sense of almost meditative calm. It’s my favorite way to cap off the day & reflect with gratitude on the events that occurred. Truly, nothing is better.

In the great words of Michael Pollan, “In the kitchen, you can reclaim the present.”

Do you agree? How does cooking resonate with you??

Mushroom Kale Barley Stew

Mushroom Kale Barley Stew

Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Servings: 6


  • 3 tablespoons olive oil, divided
  • 2 leeks, white and light green parts halved & thinly sliced (about 2 cups)
  • Salt & pepper, to taste
  • 8 oz cremini mushrooms, cleaned and sliced
  • 8 oz white button mushrooms, cleaned and sliced
  • 2 large carrots, diced
  • 4 cloves garlic, minced
  • 1 tablespoon minced rosemary
  • 1/4 teaspoon dried red pepper flakes
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 1/2 cups barley (or short grain brown rice for a gluten-free option)
  • 8 cups (2 quarts) vegetable stock
  • 1 (8 oz) bunch lacinato kale, stems removed, leaves torn into bite-sized pieces
  • 1/2 cup dry white wine, like chardonnay
  • Freshly grated Romano cheese, for serving (optional)
  • Garlic bread or crusty baguette, for serving on the side (optional)


  • Add 2 tablespoons of olive oil to a large dutch oven or soup pot. Warm over medium heat, then add the leeks. Season with fresh cracked salt & pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  • Add another tablespoon of oil to the pan, and add the mushrooms and carrots. Cook, stirring occasionally, until the mushrooms are lightly browned, about 15 minutes.
  • Add the garlic, rosemary, and red pepper flakes and cook for 1 minute, stirring frequently to prevent the garlic from burning.
  • When the garlic is fragrant, add the can of tomatoes, barley, and 6 cups of vegetable stock. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover, and let cook for 30 minutes.
  • After the stew has been simmering for 30 minutes, uncover, add the kale, 2 more cups of vegetable stock, and 1/2 cup wine. Simmer, uncovered, for 10 minutes, until the kale is tender and the stew has the desired texture (it will absorb more liquid and become thicker as it sits).
  • Ladle into bowls and top with grated romano cheese. Serve with garlic bread or a crusty baguette for dipping! This stew makes great leftovers- the flavors deepen as it rests.
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Eggplant Parmesan

Eggplant Parmesan

You guys, I’m getting really giddy just writing about this.

It’s finally cold (aka under 70 degrees F) here in Los Angeles, which means…

I can use my oven!!

HELLO roasted chickens, braised pork butt, a zillion casseroles, lasagnas, enchiladas, BREAD & other baked goods.

I can hardly contain my excitement.

To celebrate, I made a classic:

Eggplant Parmesan

*Cue singing* “Eggplant Parm you taste so good.”

And I have to say, it’s pretty drool-worthy.

Eggplant Parmesan

Lots of gooey, bubbly cheese, rich marinara sauce, and tender slices of breaded eggplant.

It’s a great change-up from regular lasagna.

It sits a little lighter on the stomach as well, since you’re layering vegetables, rather than pasta.

This recipe is a little labor intensive, so it’s perfect for a long rainy weekend, or family dinner night.

You can get the whole family involved by setting up an assembly line! One person dredges the eggplant slices in flour, one dips them in an egg bath, the next coats them with panko, and the last person pan fries them to golden perfection. If you have younger kids, they can help with the assembly by sprinkling cheese or basil on each layer as it comes together. Working as a family speeds up the entire process & gets everyone super excited to try the finished dish. Yep, eggplant and all!

Warm and Cheesy Eggplant Parmesan

Eggplant Parmesan

Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Servings: 8


  • 2 lbs eggplant, sliced 1/2 inch thick (about 2 large)
  • Kosher salt, for seasoning
  • 3/4 cup all purpose flour
  • 4 large eggs
  • Splash of milk or cream
  • 3 cups panko (Japanese breadcrumbs)
  • 2 tablespoons dried oregano
  • 1 teaspoon dried red pepper flakes
  • 1 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon pepper
  • 2 cups freshly grated Parmesan cheese, divided
  • 1/2 cup grapeseed oil, divided
  • 2 (25 oz ) jars of your favorite marinara sauce
  • 2 lbs freshly shredded low-moisture mozzarella cheese
  • 3/4 cup julienned fresh basil leaves
  • 1 (15 oz) can black olives, sliced (kalamata olives work well too)


  • Start by laying the eggplant slices out on paper towels. Sprinkle them liberally with kosher salt, and let them sit for at least 1 hour to help draw out excess moisture & reduce the bitterness of the eggplant. If you watch closely, you’ll see little beads of moisture leaching out from the eggplant while it sits. (Hooray powers of osmosis!)
  • Once the eggplant has been sitting for at least 1 hour, use a paper towel to dab off the excess water and salt & set the eggplant aside while you prep for assembly.
  • Preheat the oven to 375 degrees Fahrenheit. Set out one 9×13 baking dish, or two smaller 8×8 baking dishes.
  • Place the all purpose flour on a shallow plate and set aside. 
  • Crack the 4 eggs into a medium bowl, add a splash of milk or cream, and beat with a fork or whisk until smooth. Set aside. 
  • Place the panko on a large plate or dish, and add the dried oregano, red pepper flakes, salt, pepper, and 1/2 cup grated parmesan cheese. Use your fingers to toss until evenly combined. Set aside.
  • Now get ready to dredge the eggplant! Have a large plate or platter ready to set the coated eggplant slices on before frying (you will have to work in batches unless you have a lot of helpers).
  • Start by placing the eggplant on the plate of flour & turning it over to evenly coat all sides. Next, dip & completely submerge the flour-coated eggplant slice in the bowl of beaten eggs. Pull it out of the egg mixture & let the excess egg drip back into the bowl. Place the eggplant slice on the plate of seasoned panko, and turn to coat evenly on all sides. Use your hands to pat the panko onto the eggplant as needed.
  • Place the panko-coated eggplant on a large plate or platter, and continue until you have coated enough of the eggplant slices to pan-fry one single-layer batch.
  • Add a few glugs of grapeseed oil to a large nonstick skillet. You want enough to coat the entire pan & leave about 1/4 inch of oil for pan-frying. Heat over medium-high heat until shimmering (resist the urge to add the eggplant before the oil is very hot, or else it will absorb the oil & become a soggy mess).
  • When the oil is hot, add the eggplant in a single layer. Pan fry for about 3 minutes on each side, or until the panko is nice and golden on each side. Remove from the pan & place on a paper towel lined tray.
  • Repeat this entire process until all of the eggplant slices have been coated and pan fried. I recommend wiping out the skillet between batches & using a new pour of oil to prevent bits of burnt panko from sticking to the eggplant slices.
  • Coat the bottom of your baking dish or dishes with a thin layer of marinara sauce. Add one layer of fried eggplant slices, coat liberally with about 1/3rd of the mozzarella cheese & parmesan, 1/2 of the fresh julienned basil, and 1/2 of the sliced olives. Coat again with marinara sauce & repeat one more time (eggplant + cheese + basil + olives + sauce). Next, lay the third and final layer of eggplant slices down & coat simply with marinara & cheese.
  • Place in the oven & bake for about 40 minutes, until the cheese is gooey & slightly browned, and the sauce is bubbling. If yours hasn’t browned to your liking, you can place it under the broiler for a few minutes to get a nicely browned top.
  • Remove from the oven & let rest for a few minutes. Slice & serve with a fresh salad or easy green vegetable side. (I served it with steamed green beans drizzled with high quality olive oil, fresh lemon juice, and flaky maldon sea salt).

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