Strawberry Snacks

May 13, 2019

Summer is right around the corner and that means strawberry season is upon us! Fragrant red California strawberries are everywhere. Our family will be snacking on strawberries all summer since they’re low in sugar and high in vitamin C. It is a great treat, especially for kids. My 7 month old already loves gnawing on a whole strawberry!

That’s why I’m so excited to partner with California Strawberries and show you my favorite simple strawberry snacks that celebrate this classic California fruit. I’ve got two sweet snacks and two savory snacks in this post: Matcha-covered strawberries, strawberry bruschetta, herb marinated strawberries and feta and strawberry and champagne granita. I hope these inspire you to make your own strawberry snack, which you can enter the Get Snacking Challenge to win amazing monthly prizes (like a KitchenAid Mixer) and/or a grand prize of $1,000 on Instagram! The challenge will run until August 31st so enter soon!


The combination of white chocolate, matcha and strawberries is incredible. These are so easy to make, simply melt chocolate, stir in matcha and dip. The hardest part is waiting for the chocolate to harden!


You’re probably used to seeing bruschetta made with tomato but strawberry is a fantastic twist on the classic. It has a similar flavor profile– sweet and slightly tart and dressed in the classic extra virgin olive oil, balsamic vinegar and basil.


You may think feta and strawberries seem like a weird combination but this marinated jar of strawberries with feta is a perfect topping on any salad. I love this on any greens and rice to make a salad like my strawberry and herbed rice salad!


Is there a more classic combination than strawberries and champagne? Well, I’ve combined them into an icy delicious adult treat here. This only requires 3 ingredients and some time, but you will love this on a hot summer day!

(images by HonestlyYUM. This post is sponsored by California Strawberries. All opinions are our own. Thank you for supporting the brands that keep HonestlyYUM going!)

Strawberry Snacks

Four simple strawberry snacks!








  1. Melt 3/4 of the white chocolate chips in a bowl over a double broiler or in the microwave. If using the microwave, melt for 30 second intervals, mixing the chocolate in between, until chips are fully melted.
  2. Add the matcha and whisk until the matcha is incorporated. Dip each strawberry in the matcha chocolate and place on a baking sheet lined with parchment or a Silpat. Place in the refrigerator for about 15 minutes until the chocolate has hardened.
  3. Melt the other 1/4 of chocolate chips in a small bowl using the same method as above. Dip the bottom tip of the matcha-covered strawberries in the white chocolate and place back on the baking sheet. Place in the refrigerator until the chocolate shell is hardened.


  1. Slice the baguette in 1/4 inch slices at an angle. Brush each side with extra virgin olive oil and sprinkle with salt and pepper. Heat a pan over medium high heat and toast each side of the bread until golden brown.
  2. Remove the stems from the strawberries and quarter strawberries. Mix 1/4 cup of the extra virgin olive oil and balsamic vinegar and salt and pepper to taste. Toss the strawberries in the dressing.
  3. Spoon the strawberries over the toasted bread. Thinly slice the basil leaves and scatter on top. Season the tops of the toasts with salt and pepper to taste.


  1. Cut the feta into cubes and quarter the strawberries. Place in a jar and add the basil leaves. Cover the feta and strawberries with olive oil until covered. Store in the refrigerator and top on salad.


  1. Remove stems from the strawberries. Place in a blender. Add a small splash of water if you need liquid to get the blender going. Blend until the strawberries turn into a smooth puree. Pour the bottle of champagne into the blender and pulse 2-3 times so that the champagne is incorporated.
  2. Transfer into baking dish and place in the freezer. After 1 hour, use a fork to scrape the frozen edges towards the center in a raking motion. Repeat 2-3 times with 1 hour intervals until the entire dish is frozen with the granita texture. Serve in champagne glasses.

Granola-Crusted Yogurt Fruit Tart

May 8, 2019

So this looks pretty impressive right? Well, the reality is that this Granola-Crusted Yogurt Fruit Tart is just a granola, yogurt and fruit parfait. For brunch entertaining, I love the idea of a simple classic breakfast dish reformatted into something more elevated and elegant. The crust is a simple granola recipe that is baked into a tart pan with a removable bottom. Once the granola crust cools completely, you simply fill the crust with yogurt and top with fruit. This dish does not slice neatly like a tart and it’s not meant to. Just dig in and turn the whole thing into a crumbly, creamy mess– for some reason it tastes even better that way!

Granola-Crusted Yogurt Fruit Tart | HonestlyYUM

Preheat the oven to 325 degrees. Start by making the granola crust. Mix all the granola ingredients in a bowl until evenly combined. Use the bottom of the tart pan to trace a circle of parchment paper to line the bottom of the tart. Smear a dab of coconut oil to the bottom of the tart pan so the parchment paper stays in place. Grease the sides and top of the parchment well then lightly flour the greased areas and tap the excess flour out. The granola gets very sticky so it’s important that your pan is well greased!

Crust | HonestlyYUM Read More

Adzuki bean brownies

April 30, 2019

I’ve never been really into sweets. I like a dessert or sweet treat here and there, but I wasn’t someone who had a big sweet tooth. Everything changed during my pregnancy and post-partem. I was the cliche pregnant woman walking down the supermarket aisle at 11 pm on a Tuesday with 3 pints of ice cream. I don’t know if was the hormones or if I needed a substitute for alcohol, but the addiction was BAD. I needed some healthy alternatives and I got hooked on making a healthy twist on my favorite desserts.

These brownies have no flour or refined sugar. Adzuki beans (also known as red beans) replace all the flour you would ordinarily find in brownies. You would never know it. As dense as beans sound, they offer a fluffy texture that lightens the brownie batter, much like wheat flour does. I absolutely love adzuki beans and they are so nutritious but if you can’t find any or don’t want to go through the hassle of cooking them from dried beans, you can substitute with canned black beans. These are decadent, fudgey and rich in chocolate that you crave and expect from a brownie!

(images by HonestlyYUM)

Adzuki Bean Brownies

Adzuki beans substitute the flour in these rich, fudgey chocolatey brownies.



  1. If starting with dry adzuki beans, simmer the beans in enough water to cover the beans until they are tender and fall apart easily. Drain the beans well.
  2. Pre-heat the oven to 350 degrees. Blend all ingredients, except eggs, until smooth in a food processor. Then add eggs and pulse until combined.
  3. Line a small pan (for example, 8 inch square pan) with parchment paper and grease with coconut oil. Bake for about 25 minutes until the middle is firm and springs back.
  4. Allow the brownies to cool before slicing into squares.


If using black beans, use a 16-ounce can of black beans.

Deviled Eggs

April 15, 2019

These are not your traditional deviled eggs, but they have classic deviled egg flavors, and in my opinion– better texture. I just love the velvety and thick runny egg yolk, so I thought why turn them into crumbly hard yolks only to smooth them out again with mayo? Also, these are easier to make. Each medium boiled egg gets a little dab of shallot-infused mayo. Top each off with a little sprinkle of paprika and dill and you’ve got my favorite version of deviled eggs!


  • 12 eggs
  • 1/3 cup of good mayonnaise
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of white vinegar
  • 1/2 shallot
  • fresh dill
  • paprika
  • sea salt and freshly ground black pepper to taste

Eggs Read More

Visiting Bath, England

April 4, 2019

Our journey continues onto Somerset, just about 97 miles west of London, to a little town called Bath. As you might know, it’s best known for its Roman Baths which were once used for public bathing and now considered one of the best preserved Roman sites in the world. And in a town as small as Bath, it might be easy to underestimate the food. But to my surprise, the dining and drinking scene in this uniquely historic town is not to be overlooked. Actually, this was a consistent discovery throughout the rest of our trip through the English countryside! So yes, indeed, I would absolutely consider Bath nothing less than a foodie destination! And to think, we only scratched the surface in the little time we had there. It had certainly left me craving more and eager to return to explore more of what this little city, full of Roman history and beautiful Georgian architecture, has to offer . . .


The Hideout: Tucked away in the narrow, quiet streets of Bath, is a true hidden gem that shouldn’t be missed. We happened to stumble upon it by accident or rather, perhaps fate led us here. But trust me when I say this place should be a top destination while in Bath. Founded by Callum and Ross, two Bath natives who are genuinely passionate about whiskey, The Hideout is exactly what the name implies. A hide out from the buzz of the city . . . a place to unwind, rest your feet, discover a new favorite cocktail or to simply just chat with any of the extremely knowledgable and friendly bartenders about, what else, but whiskey. There is so much thought, enthusiasm and love poured into The Hideout – from the custom printed menus that rotate out every few months to the handcrafted cocktails that change from time to time. From the moment you step foot into the old, stone-walled bar, you know you’ll be taken care of and best of all, you’re sure to have a great time.

Sally Lunn Bun: Located across from The Hideout is home to the iconic Sally Lunn Bun. Legend has it that Sally Lunn, a French refugee, brought the recipe to Bath in the 1680s. Her famous buns, similar to that of a French brioche, became so loved and popular, Charles Dickens mentioned them in one of his novels. Today, you can visit one of the oldest houses in Bath to enjoy a Sally Lunn Bun with your afternoon tea or lunch – or if you’re short on time, you can visit the museum downstairs and take one home in a beautiful gift box.

Other places to try in Bath:

  • The Raven: Mingle with locals and enjoy a hot, handmade steak pie and a pint of English ale in this original British pub.
  • Paxton & Whitfield: One of the oldest cheesemongers in England, Paxon & Whitfield is the place to visit for the finest, artisan cheeses. A perfect stopover before a picnic or to bring back to your hotel for a post dinner snack.
  • The Acorn: Believers that “plants taste better,” The Acorn serves up beautifully plated, refined vegan dishes in one of Bath’s oldest buildings.
  • Chaiwalla: This cafe specializing in Indian street food is a local favorite, serving up delicious homemade samosas, daal and plenty of vegan options, as well.
  • Eight: Eight serves eight, beautifully thought out dishes that change with the season. Fresh, innovative and just an overall impressive experience.


Just 25 minutes from Bath is The Pig near Bath, our home for the evening before we head into the Cotswolds. I couldn’t think of a more perfect jumping point to our English countryside adventure than this beautiful country house retreat nestled in the Mendip Hills of Somerset. As much as The Pig is about hospitality and a most charming and beautifully designed hotel, it is, at it’s core, centered around food. Everything here is driven by the gardeners and foragers of the kitchen garden, the highlight of their 20 acre property. Vegetables, herbs and fruit are grown and foraged in the garden and its polytunnels while pigs and chickens are reared on property for pork and eggs. Vegetables are pickled in the kitchen larder and liquors are infused with fruits and herbs for unique craft cocktails. Expect to wake up to an incredible breakfast spread of homemade granolas, yogurts, poached fruits, fresh eggs and even a shot of apple cider vinegar to help you digest and get on with your day. Enjoy lunch and dinner in the beautiful greenhouse/sunroom, surrounded by potted herbs and plants – and let their beautifully illustrated menu guide your meal selection. A local map will show where all the seasonal ingredients are sourced from, outside from the Pig’s own kitchen garden, of course. The Pig is heaven on earth for us foodies and truthfully, one night was not nearly enough time to spend on at this rustic, shabby-chic Shangri-La.

(Photography by HonestlyYUM. This post is sponsored by Visit Britain. All opinions are our own. Thank you for supporting the brands that keep HonestlyYUM up and running!)

Clams in Spicy Tomato and Fennel Soup

March 31, 2019

Clams are often prepared steamed in white wine and aromatics like garlic, but I think clams cooked in tomatoes aren’t given enough attention. The combination of briny clam juice with acidic and sweet tomato soup is just phenomenal. Think of the flavor like a kind of simplified cioppino– the broth is deep with flavor but finishes with a briny sweet lightness that is so good. These bold flavors are best paired with a complex and hearty red wine like Rioja, which hails from Spain’s most historic wine region. I’m featuring this dish with two excellent wines from Rioja, one from Las Cabras and another from Marqués de Cáceres. Wines from this region have the right level of acidity and subtle flavor to enhance this dish and not overpower it. A large pot of these clams with a bottle or two of Rioja wine makes for the perfect date night in!

(images by HonestlyYUM. This post was created in collaboration with Wines of Rioja.


Clams and Mussels in Spicy Tomato Broth + Rioja

Clam and mussels are simmered in a rich velvety spicy tomato and fennel soup
Servings: 2 people



  1. In a Dutch oven or large pot, saute the onion, fennel and garlic with the butter until the vegetables become soft (about 10 minutes). Add the red pepper flakes and saute the vegetables for a couple more minutes.
  2. Add the tomatoes and 1/4 cup of water. Simmer over medium-low heat for 15-20 minutes covered with a lid.
  3. In another medium size pot with a lid, heat the pot over high heat and add the mirin. Quickly add the clams. Cover with a lid and cook for about 6 minutes until all the clams have opened. Discard any that have not opened.
  4. Transfer the clams to a separate bowl or plate and add about 1 1/2 cups of the clam juice to the pot of tomato sauce simmering. If you don't have enough you can add water to get enough liquid to reach the right consistency. Mix to combine and transfer to a blender and blend until smooth. Pour the smooth tomato soup through a sieve back into the Dutch oven and add the clams back in.
  5. Garnish with some fennel fronds and serve with bread and lemon wedges.

Visiting London

March 28, 2019

I couldn’t be more excited to be back in the England with Visit Britain. If you remember our exploration through Manchester, the Lake District and Edinburgh last year, you’ll know that the United Kingdom is bursting at the seams with design inspiration, culture and incredibly exceptional food. I was chomping at the bit to return to London after a far too long hiatus. There were only a handful of requirements on our short stopover: afternoon tea, Indian cuisine and classic British fare. London exceeded my expectations and then some . . .


The Ned, an impressive restoration project by Soho House and New York’s Sydell Group, is where we had the pleasure of staying for the first leg of our Southeastern England adventure. This quintessentially British hotel and club hybrid was the perfect way to kick off our week long. Set in the former Midland Bank building in the heart of the City of London, The Ned has 252 uniquely designed guest rooms and more impressively, 10 restaurants on the 320,000 square foot space. Yes, 10. I couldn’t believe it either until I was able to experience it in real life. Indeed, The Ned boasts a cornucopia of restaurants, which include a New York inspired deli, an Asian-inspired restaurant, an Italian brasserie, a British restaurant and bar, a Parisian inspired cafe, a steakhouse and a California inspired kitchen. I mean, would there be any reason to leave the hotel during our stay? How could you when so much excellent cuisine, from all over the world, are under one roof? Our favorite had to be Millie’s Lounge, which serves classic British fare and is situated in the hotel’s grandiose atrium, where you can eat, as well as observe all the action that passes through the main thoroughfare. It’s the most serene in the during breakfast hours and the liveliest during dinner, which if you’re lucky, you can catch a live band playing just a few yards away.


One can’t visit London without experiencing the British ritual of afternoon tea. And one cannot visit London without experiencing one of the most beautiful interiors of any restaurant. So why not kill two birds with one stone? If you’ve got at least two hours to spare, I highly recommend spending your afternoon at Sketch, enjoying tea, caviar, bite sized sandwiches, gorgeous pastries and champagne amongst its legendary blush monochrome gallery. Get comfortable in the über plush velvet chairs and stay awhile. There’s plenty of eye candy for you to feast upon.


Expect to find over 100 stalls of vendors selling cheeses, seafood, pastries, the most gorgeous produce and artisanal foods at Borough Market, one of the largest and oldest food markets in London. I recommend getting there mid morning, grabbing a cup of coffee from Monmouth, and walking by each and every stall. Stay for an early lunch and try a little bit of everything! I recommend any of the fresh seafood or anything from the wide range of global street food, from Thai to Ethiopian to Caribbean . . . the world is your oyster!


Neptune, a modern seafood-focused restaurant in the newly opened Principal Hotel overlooking Russell Square, is a true nod to it’s mythological namesake. The god of the sea emanates here – a large dining room is centered around an opulent raw bar and small tables, with plush velvet pink and peach chairs, are arranged around tall marble pillars. Neptune is open for breakfast but I recommend coming in the early evening and sharing the seafood platter of oysters, langoustines, scallops, fish tartare, marinated cuttlefish, cock crab & Cornish mussels. It’s divine. You also don’t want to overlook the wine list here, which serves up natural, organic and biodynamic wines.


  • Dishoom: Beautiful Indian cuisine paying homage to Irani cafés and the food of all Bombay
  • Hoppers: A no reservation Sri Lankan eatery serving curries, hoppers and more.
  • The Ivy: A chic, modern British restaurant with a few locations around London.
  • The Café at Petersham Nurseries: Farm-to-table, Italian inspired cuisine served inside a lush greenhouse.
  • Monmouth Coffee: Arguably the best coffee in London. But you’ll have to try it to believe it.

(Photography by HonestlyYUM. This post is sponsored by Visit Britain. All opinions are our own. Thank you for supporting the brands that keep HonestlyYUM up and running!)

Pepian Fish Tacos

February 27, 2019

If you’re not familiar with pepian, it is a thick green Mexican sauce (or mole) that uses pumpkin seeds and sesame seeds as its base. Fish or poultry is often simmered in this sauce making it a rich dish brightened with green herbs. My version is not a classic pepian dish– I’ve taken the sauce that you’d ordinarily cook the protein in for a long time and made it a sauce for fish tacos. The bright green color comes from all the cilantro, green onions and fresh chiles. The ingredient list looks long, but the recipe is simple. It’s just a matter of prepping your ingredients and blitzing them into a smooth puree in the blender. I used salmon as the fish here but you could use any other type of fish or even chicken. I topped the tacos with a bit of crunchy raw cabbage for some texture and added cherry tomatoes for acidity. I prefer to have this with salmon with the skin on since it lends some flavorful fattiness to the taco.

Pepian Fish Tacos

A taco twist on the classic Mexican pepian, a smooth velvety sauce made from pumpkin seeds, sesame seeds, cilantro and chiles.
Servings: 6 tacos



  1. First, make the sauce by toasting the cumin seeds and pumpkin seeds in a pan over medium low heat until the cumin and pumpkin seeds become fragrant. Keep swirling them around in the pan and keep an eye on them to prevent them from burning. Remove the seeds from the chiles by cutting the stem off and slicing the chile down the middle. Using a spoon scrape the seeds out. If you want your sauce really spicy you can also leave the seeds in. Remove the stems from the cilantro and the root ends of the scallions and roughly chop.
  2. Add the cumin, pumpkin seeds, serrano chiles, cilantro, scallions, garlic, tahini, the juice of 2 limes, in a blender. Add about 3/4 cup of water and blend. The sauce should thick, very smooth but pourable. If it is too thick, add more water about a couple tablespoons at a time until you get the right consistency. Add two large pinches of salt. Taste as you go and add more salt if it needs it. Remember this is the sauce for the tacos so it should be flavorful (and sufficiently salted).
  3. Cut your filets in half and pat your filets dry with a paper towel and season liberally with salt and pepper. In a non-stick skillet, heat a glug of oil over medium high heat and sear the skin side and top side of the salmon for several minutes each until the salmon is cooked through. I press the top of the salmon to determine the doneness but if you can't tell use a paring knife to cut into the thickest center of a piece.
  4. To serve, heat both sides of each tortilla over an open flame until it becomes soft and pliable. Add a piece of salmon to each tortilla. Very thinly slice the cabbage and slice the tomatoes in quarters. Top each tortilla with a piece of salmon, a generous pour of the pepian sauce and top with some cabbage, tomatoes and a sprinkling of sesame seeds. Serve with extra lime wedges.

(images by HonestlyYUM)