About Me

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Los Angeles, CA, United States
Hi, I'm Daniella, a 25 year old living in Los Angeles, CA. I'm a busy girl with a 9-5 career and an affinity for food, fashion and fitness. This is a true account of my adventures on the West coast!

Jul 16, 2011

LA street food fest 2011

Matt and I braved carmagedon to get our street food sampling on!

Cool haus double chocolate ice cream sandwich w gray sea salt

Mision 19 oysters

Fried Mac and cheese ball stuffed w pulled pork

Poutine (Matt's favorite)

Free booze

Matt and I :)

Shumai and cheeseburger dumpling

Boba tea ;)

Pork lettuce wraps

Mac n rib melt, holy shiz!

Pandan doughnut hole



Shrimp taquito

Smokey chipotle cake ball

Spanikopita and spiced cookie

Line for cool haus later on in the night

So many food trucks, so little time

Watermelon Rosemary and caramel sea salt shaved ice


I'm full :)

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Location:Pasadena, CA

Jun 23, 2011

chocolate chip donuts, vegan

Hello there, blog readers!

First of all, WHO has been watching Game of Thrones?? I know a lot of people were disappointed with the season finale (like the boyfriend) but I really liked it! Especially the very end. I freaking LOVE Daeynerys and can't believe we have to wait 3/4 of a year for more episodes!!!

If you're a Game of Thrones lover, pop over to my friend Luke's blog Don't Fear the Fringe. He's read all of the books (which I'm dying to get my hands on!) and his blog is filled with his amusing ramblings on literature, gaming and life.

But back to the chocolate!

I finally got my hands on a doughnut pan. It came in the mail last week and last weekend I had a hankering for something sweet but was too lazy to leave the apartment to buy something. So what do I do? Bake!

I used this recipe from Peas and Thank You, so pop over there for the instructions! The only thing I did differently was I nixed the glaze and folded the chocolate chips INTO the batter. Am. Az. Ing.

Best part about vegan baking? Eating batter/dough without the fear of salmonella ;)

Let the food porn commence...

This recipe made 6 donuts, 7 if you count the amount of batter i consumed ;)

I made these on a Saturday when Matt was in Vegas for Fathers' day and they were gone before he returned on Monday.

Sorry, hun!

Tomorrow is Fridayyy!!! :) Who else is excited??? Any fun weekend plans?

Jun 18, 2011

mushrooms, brussels, kale and sundried tomatoes in a wine sauce, vegan

Hi bloggies!

You will probably notice that a lot of my new recipes are vegan. I have been cutting back on a lot of the meat i eat and experimenting with cooking and going out to eat vegan food. This is something I am doing for health, social and environmental reasons that I won't go into in too much detail in this post. In addition, I truly enjoy the challenge of vegan cooking and the satisfaction of knowing what I am eating is nutritionally sound. 

The recipe I want to share with you today is from the cookbook Veganomicon. The recipe was for braised Seitan with brussels, kale and sun-dried tomatoes. Since I don't want to eat "fake meat" seeing as a lot of it is overly processed, I subbed out the Seitan for mushrooms. 

  • 2 tbsp olive oil
  • 6 shallots
  • 2 cups seitan, sliced on the diagonal into bite sized pieces (I used 1 8oz package of sliced baby portobellos)
  • 1/2 brussel sprouts, quartered
  • 4 cloves of garlic (I used 4 tbsp crushed garlic)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/4 tsp dried tarragon
  • 1/2 tsp salt
  • several pinches freshly ground black pepper
  • 1/2 cup sun-dried tomatoes, chopped into bite-size pieces
  • 2 cups vegetable broth
  • 1/4 cup red wine
  • 4 cups chopped kale

I like to measure out my ingredients first for speedy cooking

Preheat a large pan over medium-high heat. Saute the shallots and mushrooms in 2 tablespoons of olive oil for about 7 min, until they have browned.

Add the brussel sprouts and saute for three more minutes, adding more oil if needed. Add the garlic, herbs, salt and pepper and saute for another minute. Mix in sun dried tomatoes. 

Add the broth and wine. Once the liquid is boiling, add the chopped kale. Stir the kale until it is wilted. 

(Sorry for the blurry pic)

Cover the pan, leaving a little room for steam to escape and lower heat. Simmer for 5-7 minutes. Adjust salt and serve immediately. 

I had to adjust the salt and squeeze some lemon over the top to make it truly to my liking but then I thought it was quite delicious! I served over mashed potatoes (made by boiling red potatoes and mashing with garlic, earth balance, almond milk and salt) and enjoyed it while watching last week's Game of Thrones episode. Is anyone else watching the season finale tomorrow???

Leftovers heat up nicely. I like sprucing them up with some Tabasco and hummus. Enjoy!

Apr 28, 2011

Eat at street

Me and my Miami ladies at Susan Fenniger's Street!

Amazing food. Amazing company.

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Location:Hollywood, CA

Jan 12, 2011

Vita mix

Oh ya, this is really happening!

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Jan 3, 2011

protein power goddess bowl - vegan & delish!

Tonight's meal comes straight from Oh She Glows. When I saw Angela's recipe for the protein power goddess bowl I thought it looked amazingly healthy and delicious, I knew I had to make it. It took me over two hours to make and I dirtied countless dishes but it was very worth it.


I'm never 100% sure of the protocol with blog etiquette so, to be on the safe side, I do not copy recipes from other blogs. Click here to be linked to the recipe.

This was my first time using nutritional yeast so I headed straight to Whole Foods after work to pick some up as I was sure my regular grocery store wouldn't have. I almost chickened out when I couldn't find it on my own but figured I had to ask since I was spending a small fortune on ingredients just for shopping there. For the curious - nutritional yeast was in the vitamins and supplements section. It was on sale for $9 (kind of pricey!) but it was a fun foodie splurge and I look forward to using it in many more future recipes!

The recipe started with making brown rice and lentils. This was also my first time cooking lentils. After some intense Googling, I think I did pretty well...


While the lentils and rice were cooking, I chopped all my veggies and made my sauce.




I sauteed the vegetables in some olive oil over medium-low for five minutes and then added in my lentils.



Then, I added in the dressing, brought to a boil, removed from heat and added the parsley and mixed greens.



I served the mix over some rice.



I served myself such a small serving because I ate some melba toast crackers and extra sharp cheddar with my meal. What can I say? My meal is vegan but I'm not. In any case, this meal was perfection!! It was tangy, creamy, chock full of protein, fiber and vegetables. I will definitely be making it again despite  the fact that it's a little high maintenance.

This makes plenty of leftovers. My lunch for tomorrow is already packed and waiting in the fridge.

I couldn't help indulging in another vegan treat after dinner...


This ice cream is dairy-free, made with coconut milk. It's decadent and you can see the specks of vanilla bean in it. The Lacey cookies I crumbled into it are not vegan but are insanely delicious nonetheless.



Sweet dreams!