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Jessica Randhawa
Sacramento, CA
Recipe developer, food photographer, mom of one. Habitual travel planner, dreamer, runner and cookie eater.

Spring Inspired Pizza

My Recipes
30 Minute Bock Choy And Ginger Garlic Noodle Soup
30 MINUTE GINGER GARLIC NOODLE SOUP WITH BOK CHOY 🌿🍜 the perfect meal for when you don't feel like cooking 👌 #soup #noodles #easyrecipe #vegetarian #glutenfree . . INGREDIENTS 1 tbsp olive oil
3 shallots, diced
1 bunch green onions, chopped with green and white parts divided
4 cloves garlic, minced
2 tbsps fresh minced ginger
5-6 cup chicken stock or water (or mix)
2 whole star anise
2 tbsp (gluten free) soy sauce
10 ounces sliced crimini mushrooms
6 ounces rice noodles
1-2 heads bok choy
Sesame seeds, for topping
Red pepper flakes, for topping INSTRUCTIONS 1. Heat 1-2 tbsp olive oil in a medium sized stock pot over medium heat.
 2. To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
 3. Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.
 4. Add the white part of the green onions, minced garlic and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
 5. Carefully pour the chicken stock or water (or mix) to the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.
 6. Remove lid from the pot and carefully remove and discard each star anise from the soup.
 7. Add the sliced mushrooms, rice noodles and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.
 8. Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).
. . #myallrecipes #feedfeed @thefeedfeed #carbs #YAHOOfood #onmytable #wholefoods #vscofood #lifeandthyme #foodwinewomen #foodblogger #mywilliamssonoma #f52grams #foodgawker #eeeeeats #igfood #tastingtable @todayfood #huffposttaste #buzzfeast #foodblogfeed @foodblogfeed @food52 #thekitchn #eattherainbow #plantbased #food4thought #fridgg #ricenoodles
Green Vegetable And Lentil Baked Eggs
GREEN POWER SHAKSHUKA So all those lovely green veggies from my earlier post? They ALL went into this gorgeous, baked egg dish and it was AH-MAZ-ING! It was so good I evensurprised myself 🤗 Savory green sautéed veggies, salty drippy egg yolk, sweet pomegranate arils and creamy avocado OMG YOU GUYS! O.M.G. (yes, I just emoji drooled my own post )
Chocolate Chip Skillet Cookie With Sprinkles
Two years ago, at 28 years old and without any known cause, I had a stroke. Although I regained my ability to walk and talk, my outlook on life is forever changed- Life is delicate, fleeting and the greatest gift we will ever be given To celebrate turning two, I decided to make this Rainbow Sprinkle Chocolate Chip Skillet Cookie with Browned Butter Perfect for one or just enough to share with your friends, it's amazing fresh out of the oven with creamy ice cream on top
Baked Buffalo Chicken And Cauliflower Taquitos
When your 3 year old looks you in the eye and says, "Mama, you look old... you're an old lady" at least you know food will always be there. In this case, my comfort food of choice were these Baked Buffalo Chicken and Cauliflower Taquitos. These bad boys are so good. Don't think, just do it!
Shredded Brussels Sprout, Kale, Avocado And Pomegranate Salad
Shredded Brussels Sprout and Kale Salad with Lemon Vinaigrette Officially my favorite way to eat two of my most-hated childhood veggies. You guys, this salad is legit and totally addicting. Packed full of shredded Brussels sprouts, kale, avocado, sweet pomegranates and earthy walnuts, it's a quick and easy way to total dinner magic.
Chipotle Pumpkin Veggie Burgers
Insanely delicious and equally healthy Chipotle Pumpkin Veggie Burgers. These vegetarian (easily made vegan ) burgers are packed with cannellini beans, rolled oats, puréed pumpkin and chipotle peppers. Top these beauties with fresh mashed avocados, chipotle mayo, sliced cheese and your favorite greens and you've got yourself dinner
Freekeh Bowl With Roasted Red Pepper, Walnut & Tahini Sauce
Move over quinoa, there's a new super ancient, super grain in town who goes by the name of Freekeh. Yep, this tiny little wheat grain is quickly becoming my new favorite Buddha bowl base. If you are new to the world of Freekeh (or Buddha bowls) you're in luck, today I'm sharing my recipe for Freekeh Bowl with Roasted Red Pepper, Walnut + Tahini Sauce! This bowl will leave your tummy feeling happy and full and ready to conquer the day
HEIRLOOM TOMATO GALETTE WITH GOAT CHEESE AND HONEY 🍅🌿🍯 i do not recommend making this if you are on a diet. You will probably (definitely) eat it in one sitting 🙋🏼🤦🏼‍♀️#galette #heirloomtomatoes #vegetarian . . . For the FULL RECIPE copy and paste this link >> . . #storyofmytable #myallrecipes #YAHOOfood #beautifulcuisines #bonappetit #hautecuisines #forkyeah #heresmyfood #lovefood #buzzfeedfood #feedfeed @thefeedfeed @food_glooby #nomnom #eeeeeats #foodporn #eattherainbow #mywilliansonoma #instayum @foodblogfeed #f52grams #foodgawker #foodandwine #bhgfood #huffposttaste #gloobyfood #inmykitchen #onmytable #apronsquadeats #lifeandthyme
ACORN PEOPLE DONUT HOLES (and their stockpile of acorns) 🍂 I really just wanted spoonfuls of chocolate frosting, but something told me it would be healthier to add donut holes and turn them into an acorn army 😂😂 (side note- do you see their hair? AMAZING 👌) #chocolate #eeeeeats . . INGREDIENTS 1 package store-bought donut holes (I used these)
Your favorite store-bought chocolate frosting, approximately 1 cup total
Pretzel sticks
Autumn sprinkles (like these or these)
Candy Eyeballs INSTRUCTIONS 1. Spread a large piece of parchment paper over a flat work surface.
 2. One by one, start by frosting the top half of each donut hole. Scoop approximately 1-2 teaspoons of frosting on to each donut hole and use a small spoon or knife to smooth.
 3. FOR THE ACORNS- Insert a halved pretzel stick into the top and, over the parchment paper, sprinkle with your favorite sprinkles. Set aside on a clean, dry platter.
 4. FOR THE ACORN PEOPLE- place approximately 1 teaspoon of honey on a small plate. Use one end of a toothpick to apply the eyeballs by inserting the toothpick into the honey, spreading a small amount on the back of each eyeball and transferring the eyeball to desired location on the donut hole. . . . . . . #donuts #donutholes #sprinkles #thebakefeed #sweettooth #dessert #feedfeed  @thefeedfeed #YAHOOfood #gloobyfood @food_glooby #buzzfeedfood #huffposttaste #foodblogger #myallrecipes 
#instadesserts #foodporn #heresmyfood #kidfood #foodgram #vscofood #yum #myamazonkitchen #imsomartha #damnthatsdelish #realsimple #eater #onmytable #imomsohard #noleftovers
RAMEN GLOW BOWL WITH MISO TAHINI DRESSING 🌿🥑🥒 Is it just me, or is it more fun to eat food out of a bowl? #buddhabowl #vegetarian #healthyfoodshare #ramen #glutenfree . . Ingredients FOR THE MISO TAHINI DRESSING
2 tbsp white miso
2 tbsp tahini
1 tbsp maple syrup or agave
1 tbsp oil
1 2-inch piece fresh ginger, peeled and grated
3 cloves garlic, minced
Juice from 1 lemon or lime
1 tsp sesame oil
1-2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp Sriracha
Salt + pepper, to taste FOR THE GLOW BOWL
2 (2.8 ounce) packages ramen, cooked according to package instructions
2 cups broccoli florets
1/2 head green cabbage, shredded
1 cup shelled edamame, thawed
1/2 cup fresh peas
2 small handfuls mung bean sprouts
1 avocado, pitted and sliced
1 small kholrabi, peeled and chopped into matchsticks
1 radish, sliced
1/2 cucumber, sliced
Sesame seeds, for garnish Instructions FOR THE MISO TAHINI DRESSING 1. In a medium bowl combine all ingredients for the dressing and whisk well to combine. Taste and make any adjustments needed. FOR THE GLOW BOWL 1. Bring a large pot of water to a boil over high heat. Once boiling, add the broccoli florets. Allow the broccoli to cook for approximately 2 minutes. As the broccoli cooks, prepare an ice water bath and set aside. After two minutes (the broccoli is not being fully cooked, just blanched), remove from the boiling water with a large slotted spoon and transfer to the prepared ice bath to stop cooking (Do NOT drain the boiling water). 2. Remove the broccoli from the ice bath and drain.
 3. In the same pot of water the broccoli was blanched in, cook the ramen according to package instructions, taking care not to over cook (it's best to remove noodles from the boiling water when they are slightly undercooked by 1 minute or so). Drain and rinse with cold water to stop ramen from cooking further. Set aside.
 4. Prepare the remaining ingredients.
 5. Assemble each bowl, starting with the ramen noodles followed by vegetables, avocado and miso tahini dressing. #lovefood #gloobyfood #feedfeed @food_glooby @thefeedfeed #foods4thought #whatveganseat #buzzfeast #myallrecipes #yahoofood #thenewhealthy