The Aesthetic Chef

The food scene in NAPLES did not disappoint and was one of my favorite spots that we visited for lunch! Why was it so good you ask? Not only was the spicy chicken, mango salsa, and cabbage slaw absolutely fire, but the soft corn tortilla was fluffier and crispier than anything I’ve ever tried before 😍 it was seriously the best.

I know I talk balance a lot so here we had carbs in the tortilla, protein and fats from the filling, and some green/purple colors from the toppings. We also enjoyed some awesome dairy free sorbet afterwards as a treat 😋 this kept us nice and full the rest of the evening where we met up with some long time friends! That’s what I’m taco about 👏🏼😂

Happy Wednesday my little kale chips!! For dinner tonight I bring you a delicately placed platter of grilled chicken, noodles, veggies, soy sauce, and cauliflower rice. A quick and simple meal made even quicker and simpler with some cool gadgets I’ll share with y’all!
1️⃣: first, this ninja grill we used was insane bc it grilled the chicken and included a meat thermometer to ensure cooking to the proper internal temperature (165F for all you servsafe/RD kids out there). Like wow go technology!!
2️⃣: not really a gadget but these riced cauliflower packets conveniently provided a nice side to our dish in 60 seconds!
The rest of the meal just included chopping up the broccoli, yellow onion, and mixing them in with the noodles which were already prepared. A drizzle of soy sauce later and dinner was served 😋
What’s your favorite kitchen gadget at the moment?

Thinking back to this CHICKPEA salad sandwich I had a few weekends back! Chickpeas, veggies, and homemade oil free mayo um YES 😍 The family I was staying at were all vegan and cooked SO well, and this was a lunch they made us using ‘s recipe!
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Here’s what you’ll need:
- 4 cups cooked Chickpeas
- 1 cup Homemade Vegan Mayo (cashews, lemon juice, white vinegar, nutritional yeast, Dijon mustard)
- 2 large ribs Celery, thinly sliced
- ½ cup Red Onion, diced
- 2 tbsp Parsley, diced
- 1 tbsp Dijon Mustard
- 2/3 cup Slivered Almonds
- 1 tsp Poultry Seasoning Blend
- Juice of 1 Lemon
- Salt and Black Pepper, to taste
- Black Pepper
Optional Add-ins: 1/2 tbsp Dill, 1 cup Sliced Grapes, and/or ⅔ cup Raisins or other dried fruit + lettuce and gluten free bread :)
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Recipe:
1. First, add the cooked Chickpeas to a large bowl, and mash them with a fork. Mash around 3/4 of them to give a nice texture to the Salad, but you can adjust according to preference.
2. Add the remaining ingredients for the salad, and mix well. This can be refrigerated in a sealed container for up to 7 days.
3. Then gently toast 2 slices of bread, and layer each with a piece of lettuce. Place a heaping portion of the Chickpea Salad onto one slice of bread, then add the other layer over it. Lastly, serve and enjoy 😊
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