Whitney Aronoff

Starseed Kitchen

Smoky White Bean & Collard Greens Soup - Chef Whitney Aronoff | Starseed Kitchen

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Smoky White Bean & Collard Greens Soup

This is a thick, hearty soup with smoky and spicy undertones. White beans, onion, garlic, celery, carrot, arbol chile, fire-roasted tomatoes, collard greens, parmesan, herbs & spices.  I like to serve this dish to my clients with a fresh loaf of rustic sourdough or paleo bread.  It is a perfect complement to a long workday.  You can find it in my custom meal prep menu rotation for all my clients.  EAT MORE COLLARD GREENS Collards are about of the cabbage family. They are more tender then kale, sweeter, and less bitter then other hearty greens. That is why I like incorporating them into soups, stews and slow cooked meats.  HOW TO BUY COLLARD GREENS When available, do the opposite of what we’ve been trained to do. Buy the smaller collard green leaves. They are more tender and flavorful than oversize leaves. In some cases, especially with vegetables, bigger is not ...Read More

Welcome

I am a Natural Foods Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to culinary school at The Natural Gourmet Institute in New York. I work as a personal chef and recipe developer, with a focus on healthy, whole foods cooking. MORE ABOUT ME >>

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Black Bean & Spinach Enchiladas with Cashew Lime Crema

Baked enchiladas stuffed with black beans, spinach & kale, smothered in a homemade smoky red enchilada sauce. Serve with a drizzle of cashew lime crema, avocado, pepitas and fresh cilantro. HAVE IT YOUR WAY I developed this recipe for my vegan clients. I did not use shredded cheese in the enchiladas and made sure they had plenty of cashew crema and ripe avocados to make this dish rich and delicious.  I added the freshly shredded white cheddar cheese when I made these for my vegetarian, plant-based clients. They love a little cheese with most of their meals.  HOW TO ... Read More

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Smoky Enchilada Sauce

A homemade and easy enchilada sauce with smoky flavors. Fire roasted tomatoes, smoked paprika, chipotle and cayenne gives this sauce all the depth.  A perfect compliment to chicken, black bean, vegetable or cheesy stuffed enchiladas.  MAKE THIS SAUCE PALEO When I make this sauce for myself and my friends, I use cassava flour. Cassava is from yucca root and is a great substitute for traditional flour. It’s light, white, and is a 1 to 1 substitute ratio for any recipe that calls for flour. You can now find it in most grocery stores. I use Otto's Naturals Cassava Flour. ... Read More

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Healthyish Baked Macaroni & Cheese

As a Personal Chef, I cook for a lot of families with little kids. Though my clients have hired me to make healthy meals, their kids want the classics. I make a lot of versions of ‘mac and cheese’.  I reach for the best products I can find to make the dish ‘healthyish’. Organic pasta, alternative pastas, cassava flour, gluten-free flour, organic milk, raw milk, and on and on. It’s different for every client’s preference and where they are on their health journey.  I make this dish mini sized and kid friendly in a 9 x 9, 2-quart baking dish. You can find a traditional square ... Read More

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