What I’ve Been Making When Cameras Aren’t Rolling & Recipes from Last Week

My 3 Go-To Healthy Snacks (and more!), Crispy Buffalo Cauliflower Inspired by Erewhon in LA, Chicken Kofta Mezze Plate, Coconut Coffee Inspired by Cong Ca Phe in Vietnam, Benihana Hibachi Chicken Bowl

Hi everyone, 

I hope you’re having a great week. Doug and I are in Mykonos celebrating one of our best friends, Adam, for his 40th birthday. We’ve known him for over ten years. We all met working at Square together in San Francisco, so we have a lot of history and fun memories. It’s been really special to be in Greece with a group of about 10 of his closest friends, spending time together in such a beautiful place.

First evening in Mykonos :)

Right before we left for Greece, I was scrambling to get dinner together and found myself thinking about what I’ve actually been cooking lately, off camera and without measuring every ingredient. It gave me the idea for this newsletter, and I thought it’d be fun to share a few of those dishes with you. They’re all super quick, easy, and nutritious, including three of my favorite healthy snacks and a dinner recipe I’ve been making on repeat.

First, here’s a recipe for crispy buffalo cauliflower, inspired by everyone’s favorite from Erewhon, a grocery store chain in LA. The cauliflower is dipped in a light batter (with a special ingredient) and pan-fried until golden before getting coated in a delicious buffalo sauce.

What I Cooked Last Week! ↓

Crispy Buffalo Cauliflower Inspired by Erewhon in LA

My secret to a super crispy batter is rice flour and seltzer, which keeps things nice and light. The pan-fried cauliflower gets tossed in a perfectly balanced sauce—so delicious!

Crispy Buffalo Cauliflower

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

What I’ve been Making When Cameras Aren’t Rolling

Lunch

I’ve talked about egg sandwiches before, and honestly, they’re one of my favorite lunches. They’re such an easy way to get some protein, plus I always have eggs on hand and my favorite sliced bread (Food for Life Ezekiel) in the freezer. I usually have cheese and some greens in the fridge, which I love to throw in too.

Most days, I just scramble the eggs, but last time I switched it up: I cracked a couple of eggs into a pan with some olive oil and laid a slice of Swiss cheese over one egg so it would melt, while I toasted the bread. Once the eggs and cheese were done, I transferred them to the toast. With the pan still hot, I tossed in some baby spinach and cooked it down just until wilted (the stems stayed a bit crunchy). I sprinkled everything with salt and pepper and layered the warm spinach on top. Raw spinach can feel a bit dry in a sandwich, and I love how just a few minutes in a pan brings out a little moisture.

Three protein-rich snacks