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Speedy Supper: Black Rice Bowl

dinner - recipe - vegetarian

I’ve been noticing a trend in restaurants lately – Rice Bowls.  Overpriced, uncomplicated rice bowls.  That, for some reason, I always end up ordering.

I decided I’m going to make them at home more often.  But because I’m super lazy, I figured out a way to do it much faster than it would’ve taken to go out and get it.

Heat up some rice.  You can make a large batch and freeze it, or use a ready-made kind.  (Or make it fresh.)  I used this Forbidden Rice found at the grocery store.  Toss it with your favorite salad dressing (I used a Carrot Ginger one).

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In a skillet, sauté whatever veggies you like (these are tomatoes/mushrooms); season with soy sauce.  Add some fresh avocado, and a handful of trail mix (this is a sample of Enjoy Life’s Beach Bash, which is nut-free).

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See how fancy?

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I wound up adding some leftover chicken to mine, but like this, it’s vegan and gluten-free and all that other stuff restaurants make you pay a lot of money for.

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Pono Burger

dessert - restaurant - salads

Pono Burger has been on my radar since it opened last year; I was invited for a hosted lunch, to see what Chef Makani Gerardi (of Hawaii’s Ultimate Burger) did with the Santa Monica Space…

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…housed in a Quanset Hut from World War II.

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They’ve got a Wood-Fire Grill…

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…where all their burgers are cooked.

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The Paniolo – English Smoked Cheddar, Niman Ranch Bacon, Coffee/Bourbon/BBQ Sauce, topped with Buttermilk Beer-Battered Onion Rings…

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…The Piku “Fig” Burger – Fermier Brie, Niman Ranch Bacon, Crushed Hazelnuts, Arugula, Balsamic Vinaigrette, and Drunken Caramelized Fig Jam…

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…and The Kuawa Crunch – Hook’s 1 Year Cheddar, Housemade Potato Chips, Lettuce, Coleslaw, and Guava Rum Sauce.

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My favorite was the fig, though each one was quite juicy, flavorful, and unique.  All of the above were made with Organic Beef; they also have a free-range, antibiotic-free Turkey Patty and a Portobello Mushroom Option.
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Another vegetarian item – a Seasonal Salad with a Beet’s “Nest,” Chèvre, and pistachios, tossed in Balsamic Vinaigrette…

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…and of course, the fries.

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Last, but not least – dessert – there are several milkshakes on the menu, made from Straus Family Organic Ice Cream.  We sipped on the Seasonal Special – a Pumpkin S’more, complete with hot fudge, whipped cream, crushed Graham Crackers, and Toasted Marshmallows.

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Great food, great ethics, great space – kid friendly (with sliders on the menu) and if you want to bring your pooch, they’ve got a patio too!

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Thanksgiving Ice Cream

dessert - holidays - video

If you follow me on social media, you already know where I went 2 weeks ago.
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Into the kitchen (and freezer) of one of my favorites – Salt and Straw Ice Cream

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…for a sneak peek behind their newest Thanksgiving flavors

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…in my latest BuzzFeed collaboration with Abe!

P.S. My new nephew was born this past weekend – Tiger Chen!  My brother Morgan’s 5th.

P.P.S. – Last day to enter the LA Weekly Sips and Sweets Giveaway.

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