Whitney Aronoff

Starseed Kitchen

Dinner

Perfect Meal Prep Salmon

This is how a health supportive chef prepares salmon for her custom meal prep clients. It's also my favorite way to prepare salmon for myself. The secret is out. I prepare it this way for many of my clients and they want to learn to make it themselves. So here it is. The trick is over seasoning with sea salt and coarse black pepper, and letting it marinate at room temperature for 30 minutes before cooking. I’ll tell you why this works so well.  CULINARY SCHOOL TIPS When I attended culinary school at The Natural Gourmet Institute, I learned this excellent tip from my chef instructor. She had trained as a sushi chef in Japan and was full of unique tips.  She said you want to pat dry your fish, and season it with salt 30 minutes before cooking it. What this does is drain the water out of the fish.  You’ll get better flavor and results when preparing any filet or whole fish this ...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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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 ... Read More

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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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