Two Healthy Lunches I’ve Been Loving & What I Cooked Last Week

Quick and easy protein-rich recipes for lunch, BLTA, brown butter banana bread pancakes, mom’s chicken salad

Hi everyone,

Hope you’re having a great week! It’s been so nice to be back in my routine in Los Angeles. Doug and I have been going out for matcha in the mornings and hitting up all our favorite food spots. I’ve really enjoyed slowing down after the cookbook whirlwind.

Morning matcha dates with these two are my favorite ❤️

Today, I wanted to share two healthy lunches I’ve been loving lately. When it comes to lunch, I’m always looking for something quick and easy, but also high in protein so it keeps me full for hours. I tend to latch onto one recipe (like my egg panini) and make it a few times a week until I’m sick of it, then move on to something new. Lately, I’ve been rotating between two recipes: egg tacos with cassava flour tortillas and Korean silken tofu with multigrain rice.

First, here’s a recipe for banana pancakes I recently made. I adapted my mom’s famous fluffy pancakes into a banana bread version. Brown butter gives them a nutty depth of flavor while the banana melts into every bite. I really hope you try these. I know your whole family will love them!

As always, my cookbook Maxi’s Kitchen is now available for purchase at your local bookstore or online:

Thank you so much for your support 🤍

What I Cooked Last Week! ↓

Brown butter banana bread pancakes

I took my mom’s melt-in-your-mouth pancake recipe and adapted it into a banana bread version. There’s brown butter for a delicious depth of flavor, and walnuts for a crunchy texture pop.

Brown Butter Banana Bread Pancakes

59.1KB ∙ PDF file

Download

Download

You can download the PDF recipe above and watch the video here :)

Two Healthy Lunches I’ve Been Loving

Egg tacos on Siete Foods cassava flour tortillas 🌮

You probably already know how much I love the cassava flour tortillas from Siete Foods. They’re made with clean ingredients, happen to be gluten free, and have such a delicious flavor with a really nice chewy texture. You’ll find them in the refrigerated or frozen section of the supermarket.

It’s important to heat them right before serving. Place a skillet over medium to medium-high heat, add the tortilla, and toast for 20 to 30 seconds per side. Then fill with your toppings and eat right away, since they’ll start to firm up as they cool down.

Lately, I’ve been using them to make egg tacos. I usually make two for lunch.

Healthy, easy egg tacos!

First, I check if I have any leftover cooked vegetables in the fridge and sauté them in a skillet with a little salt and pepper.