Roast Chicken

Roast chicken, so simple, right? For some reason, it’s the kind of recipe that I’ve always tried to avoid. I think I’ve done it 3 or 4 times in my life. I pretty much roast everything, but chicken? No thanks, I’ll get one at Whole Foods.


While I was at the grocery store the other day I saw the raw chickens but ignored them. The problem was that when I went to get roast chicken it was way too early in the morning so there was not a single cooked bird in sight. Can I say how proud I was? Instead of throwing a tantrum (like a good 3-year-old girl) I said “fine, I’ll take the challenge. I know I failed in the past but I can do this!”. I turned around and got a chicken to cook.

Once at home, what did I do? Duh, I googled “roast chicken”. I’m not going to lie here, this is neither my recipe nor my grandma’s secret chicken recipe. This is Ina Garten‘s masterpiece that I followed to the T. The recipe is so simple, you would think it would be a disaster, but if you know anything about that woman, you know that it has to be good. And now I can say the chicken was delicious and the method foolproof.


Now, if you came here looking for something healthy, you better look somewhere else BUT, if you want something really good, perfect for a Sunday night, or to entertain some friends, look no further. The chicken was perfect!

Roast Chicken Recipe
Serves: 4
  • 1 Chicken
  • Kosher salt
  • Ground pepper
  • 1 lemon quartered
  • 1 head of garlic cut in half
  • 1 bunch of fresh thyme
  • 1-2 tablespoons of butter
  • Olive Oil
  • Root Vegetables
  • Onions
  • Fennel
  • Carrots
  1. Preheat the oven to 425 degrees F.
  2. Melt the butter
  3. While you're melting the butter and preheating the oven, remove the chicken giblets and rinse the chicken inside and out.
  4. Remove any excess fat and leftover pin feathers and pat the outside dry.
  5. Salt and pepper the inside of the chicken and stuff it with the quartered lemon, garlic, and 6 or 7 sprigs of thyme.
  6. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  7. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil.
  8. Spread around the bottom of the roasting pan and place the chicken on top.
  9. Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

I didn’t use these specific veggies. Instead, I used a mix of carrots, butternut squash, parsnips, and onions. These are the best vegetables you can have since they get soaked with the chicken juices. Be careful because they can burn a bit if you cut them too small!

Do you have a favorite roast chicken recipe?



Chocolate cookies



Who doesn’t like chocolate cookies? The other day I came across this recipe in the Shape magazine and decided to make it. Usually I would’ve passed since it implies some kind of baking, but I read the it, chocolate was involved, and since I had the ingredients I just made it. I tweaked it a bit to make it “healthier”.


Now, I would say that more than cookies they’re crisps and they are addictive. So, I’m just letting you know, once you try one, you won’t be able to stop!



Chocolate cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 30
  • 4 Tbsp unsalted butter
  • ¼ cup old-fashioned rolled oats
  • ¼ cup raw sunflower seeds
  • ⅓ cup coconut sugar
  • ¼ tsp salt
  • 1 large egg, room temperature
  1. Position a rack in the center of the oven and preheat to 350. Line a sheet pan with a nonstick mat or parchment. (If you have more pans and mats, prepare them too.)
  2. In a large saucepan over medium heat, melt butter Add oats and seeds and cook, stirring, until they are a shade darker, 1 to 2 minutes. Add sugar and salt, stirring until sugar has almost dissolved. Remove from heat and stir to cool slightly, 5 to 6 minutes. Add egg to the pan while stirring vigorously. Then stir in vanilla.
  3. Using a teaspoon measure, scoop batter onto prepared pan, spacing scoops 2 inches apart. As it bakes, the batter will spread into flat 2 inch discs. Bake for 7 to 9 minutes until golden brown. As each batch comes out of the oven, carefully slide the mat or parchment paper with the cookies onto a wire rack. If you don't have any more baking sheets run pan under cold water to cool it quickly, and wipe it dry. Transfer cookies from the mat to the wire rack. Repeat with the rest of batches.
  4. Drizzle cooled cookies with melted chocolate and let stand until set.


xo Eva


Easy Pumpkin Chili

pumpkin-chili Pumpkin chili on the stovetop or on the slow cooker, you pick! By now you probably know how much I love pumpkin. Actually, I’m not really sure I like it that much but I like to incorporate it to anything, plus, you know fall=pumpkin, right? Now, chili is another story… I do believe you can eat chilli any time of the year, although it feels more appropriate during the cooler weather. It’s very versatile, very simple to make, you can entertain with it. Make a big batch and you’ll have great leftovers.

There are many chili recipes around and you can definitely customize it to make it your own. Use this one as a guide and tweak it as you please. After all, it’s cooking, not baking, so ingredients and measurements can be easily adjusted.


While I was cooking my daughter kept asking “when is the chili going to be ready?”. When time came to eat, she not only had two but three servings! Definitely kid approved. I think it’s because it doesn’t have beans, I know it’s chili and it should but I’m not the biggest fan. Also, you can’t taste the pumpkin although it gives it a creamy consistency plus all the health benefits.


One of the reasons why it’s versatile it’s because you can make it on the stove or in the crockpot. I decided to do it on the stove because I had time and I love to cook. For a crockpot version you could through all the ingredients in the slowcooker and cook for about 6 hours on low. Another option would be to brown the veggies and the meat on the stop and then put everything in the slowcooker with the rest of the ingredients. Personally I think that if you have to use the stove first, then you can just finish this chili in 20 more minutes.

By the way, if you’re doing, or are a fan of, the whole 30, then you can use this chili recipe.

Easy Pumpkin Chili
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: American
Serves: 8
  • 1 Tbsp coconut oil
  • 1 large onion
  • 1 bell pepper, diced
  • 6 cloves garlic, minced
  • 2 pounds grass-fed ground beef
  • 1 28-oz can diced tomatoes
  • 3-oz (1/2 can) tomato paste
  • 1 14-oz can pumpkin puree
  • ½ - 1 cup organic low sodium chicken broth or water
  • 2 ½ tsp. dried oregano
  • 1 ½ Tbsp. chili powder
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. ground cumin
  • ½ - ¾ tsp. sea salt
  • ⅛ tsp black pepper
  1. Heat a large pot or Dutch oven over medium-high heat. Add oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
  2. Add the garlic and cook an additional 30 seconds or until fragrant.
  3. Add the ground beef. Break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.
  4. Add remaining ingredients and stir.
  5. Simmer for 20-30 minutes.
  6. Serve with any toppings you desire.
  7. Enjoy!

How do you like your chili? Pin recipe to make later!


4-Ingredient Pumpkin Pie Pancakes

4 ingredient pumpkin pie pancake

Fall season is here! So, what better way to celebrate than with a super easy 4-ingredient Pumpkin Pie Pancake? I don’t know what it is but I LIVE for this time of the year. You would think that living in San Francisco with its constant “fall” weather, even in the summer (ahem ahem), I’d rather have another season… BUT fall is great. The change of colors, the leaves falling, and PUMPKIN EVERYTHING 🙂

4 ingredient pumpkin pie pancake

Probably, the first thing we think of when this season arrives is Starbucks Pumpkin Pie Latte, but those drinks are full of sugars, plus it looks like there’s no real pumpkin in them, so what’s the point?

4 ingredient pumpkin pie pancake Usually, the pancakes we make at home are either banana or plain ones, but these ones are worth a try for sure. You can use any kind of mix you like, but I like to use Kodiak Cakes because you can just add water (instead of eggs and oil) and they have more protein than regular mixes.

4 ingredient pumpkin pie pancake

As for pumpkins, well, they have lots of benefits:

  • They have more than 200% of the recommended vitamin A -> Aids vision especially in low-light conditions.
  • 3 g of fiber in just a cup (only 49 calories for those of you who count them) -> Fiber keeps you fuller, which means you eat less.
  • They have potassium -> Helps with blood pressure.
  • Beta-carotene -> A diet rich in it can help fight some types of cancer.
  • And did you know you can use the pulp as a face mask?

4-Ingredient Pumpkin Pie Pancake
Prep time
Cook time
Total time
Easy 4 ingredient pumpkin pie pancake
Recipe type: Breakfast
Serves: 6 pancakes
  • 1 cup Pancake Mix (I use Kodiak Cakes)
  • ¾-ish cup Water (you can probably use almond or coconut milk)
  • ½ cup Pumpkin Puree (don't use pumpkin pie filling)
  • 1 tsp Pumpkin Pie Spice
  • Garnish: Real maple syrup, strawberries, bananas, blueberries, nuts, figs, whatever fruit you like!
  1. Mix all ingredients together, except for garnish, in a bowl. Start with ½ a cup of liquid and then use more as needed. The pumpkin makes the batter thick so you'll need more water so add little by little until you get the consistency you want.
  2. Heat up a pan or griddle at medium temperature.
  3. Use a ¼ cup to pour the batter on a griddle or pan. Make sure you use non-stick spray. I used coconut spray.
  4. One side will be done when you start seeing bubbles popping up.
  5. Once they're done, cool them down on a cookie sheet rack. This makes them cool down evenly and keeps them fluffy. When they are warm and on top of each other they become soggy.

Now the question is, what should I make with the leftover pumpkin puree?

Comment below and let me know if you made it or if you have any ideas for more pumpkin recipes!


Energy date balls

Energy Date Balls Sometimes you just need something sweet that it’s not going to completely destroy all that effort you’re putting into your body, right?

Looking around in the cabinets for something sweet, I saw a bag of dates. Honestly, I don’t even know when I bought it, I know it was at Whole Foods, but that’s all. Since my daughter has inherited her dad’s sweet tooth, I decided to put my culinary skills into good use and make energy date balls. That way, when she wants a treat after school, she can have this. Now, she’s decided that she doesn’t like nuts, I’m not sure why, but I was a little bit worried because I wanted to use them. Mind you, I love nuts and now I have to make banana bread without walnuts. Not cool, not cool.

Anyways, to the energy date balls, I just find the name super funny… First, I apologize because this is the only photo I have. I was too worried about not destroying my food processor. Note to self: if the food processor starts jumping all over the place, stop it and let it chill for a bit…

Here’s to the no-bake date balls:

Energy date balls
Prep time
Total time
Recipe type: Treats
Serves: 20 balls
  • 1 cup whole raw cashews
  • ½ cup raw almonds
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon fine sea salt
  • 10 ounces Medjool dates, pitted (about 1¼ cup, tightly packed). I used less because I ate some...
  • ¼ teaspoon vanilla extract
  1. Add the first 4 ingredients in the food processor and grind them, making sure they won’t turn into nut butter.
  2. Add the dates and the vanilla extract to the mix. Now, make sure it’s all combine, but if your food processor starts having a dance party on your counter, stop and let it cool down. Mine overheated and I thought I lost it!
  3. Make little balls, if you have a small ice cream scoop you can use that too, and put it on a cookie tray, or plate, lined with wax paper. Chill in the fridge for an hour, or in the freezer for a bit less.
  4. Transfer to a container and keep in the fridge.