Whitney Aronoff

Starseed Kitchen

Dinner

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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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Rustic Winter Minestrone Soup with Quick Basil Pesto

My vegetarian clients like to have a soup as part of their meal prep every week. This requires me to get creative. I’ve now created over 30 unique soups to meet their tastes and dietary preferences. This vegetable packed vegan soup is one of our favorites. My clients lean towards soups that are packed with lots of vegetables and leafy greens. Light on the broth and heavy on the veggies so the soup is filling and satisfying.  SERVE WITH GRAINS FOR A HEARTY MEAL This is a chunky soup that pairs well with left over ancient grains you may have in the fridge. Serve this soup ... Read More

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Wild Rice Pilaf with Roasted Butternut Squash

My grandmother was the master of rice pilaf. I grew up with her living in the house next door. I'd often walk over and see what she was making for dinner if I didn't like the options at home. She liked to make her pilaf once a week. This is my take on a seasonal version of the classic dish.  Of course, I adjusted the ingredients with your health in mind. I use bone broth (or vegetable broth), good quality butter, roasted butternut squash, fresh parsley and toasted pecans.  HOW TO CHOOSE YOUR WILD RICE For this pilaf, I use a blend of wild rice and long grain brown rice. You can ... Read More

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Vibrant Thai Green Chicken Curry

I’ve been making this recipe for three years and it’s really evolved over that time. The best recipes take time. One of my first clients gave me an Oprah Winfrey’s cookbook and asked that I prepare the Thai Green Curry. I edited the dish so it was filled with all the vegetables she loves, and nothing she doesn’t.  I had to share the vibrant color of this green curry with other clients. I started experimenting, making it for my vegetarian clients, keto, paleo and the like.  Some weeks I’ll make this dish for three or four different clients. Needless to say, it has been ... Read More

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Red Lentil, Carrot & Spinach Soup

The Beauty Soup Lentils are full of vitamin B and are a great source of protein and iron. They are a great source of all the nutrients that support healthy skin, hair and nails. Consider the little lentil your plant-based beauty super food.  I started making this soup for my vegetarian clients who had a plethora of red lentils we were trying to use up. I make a batch of lentils or beans for them every week to round out their balanced plant-based diet.  This dish is great for meal prep and can be enjoyed with a grain, additional leaf greens or a side salad to round out the ... Read More

Dinner

Braised Fennel with Greek Olives & Thyme

Easy one pan braised fennel with smashed garlic, Greek olives, capers and fresh thyme I adjust the dish to work with my Vegan and Omnivore clients, by swapping vegetable broth for chicken bone broth. Use whichever works best for your diet.  BRAISING VEGETABLES My first week of culinary school at The Natural Gourmet Institute had us braising vegetables. Attending a healthy cooking school, it only made sense we would be braising vegetables. The process sounds more complicated than it is.  Braising refers to cooking in broth. It is an excellent health supportive technique ... Read More

Dinner

Coconut Kale Bowl with Anti-Inflammatory Turmeric Rice

Topped with Toasted Coconut Flakes and Roasted Cashews I make this dish frequently for my clients who reach for nourishing, anti-inflammatory and health supportive meals.  The coconut kale is so savory and compliments the pop of color from the turmeric rice. The toasted coconut flakes add texture, and the roasted, salted cashews are savory and filling. I'll give you a tip...be sure to make a double batch of the coconut kale. It is that good and reheats well all week long. WHY YOU SHOULD ADD TURMERIC TO YOUR SPICE CABINENT If you seek out healthy recipes, then you know ... Read More

Dinner

Detox Chickpea & Celery Soup

Hydrating & Detoxifying Chickpea Celery Soup with Lemon, Cilantro & Greek Yogurt This soup recipe is extra hydrating. Delicious year round, it’s flavorful with a simple ingredient list.  Choose the broth and yogurt that nourishes you best. Choose vegetable broth or chicken bone broth for the base of the soup. Either Greek yogurt or thick coconut yogurt work well. Always make adjustments to recipes to meet your body where it is that day.  CELERY, THE DETOX CURE Celery is a naturally cooking vegetable that supports the health ... Read More

Dinner

Easy Keto Coconut Kale

This creamy dairy-free wilted kale is one of my favorite vegetable side dishes. It’s an easy week night side to prepare in less then 20 minutes.  I make it frequently for my clients and each time we double the kale, using 4 large bunches. Remember, when kale wilts it turns into a much smaller portion than most think. If you want to have plenty of leftovers, consider doubling this recipe.  VEGAN, PALEO, OR KETO KALE, YOUR CHOICE This recipe calls for 1/2 cup of bone broth or vegetable broth. Your choice. I make it both ways depending on my clients personal preferences. Choose ... Read More

Dinner

Green Curry Lentils with Kale & Coconut Milk

Traditional Masoor Dal Loaded with Kale and Spinach MORE GREEN, MORE BETTER I gravitate to green food. Green salads, green vegetables, green soups. Any time I can make a dish overly green, it’s for me. I have clients that feel the same way about getting their greens, which helps me create these vibrant recipes.  The secret of making a yellow curry dish green is your blender. By taking a bit of the coconut milk broth and a cup of spinach, you can transform the color of your dish. Want an even deeper shade of green? Add an additional cup of spinach. See the directions below and ... Read More

Dinner

Gluten-Free Deep Dish Chicken Pot Pies

This gluten-free, grain free recipe was developed for a client whose family has a variety of food intolerances. Together we were able to create a savory, hearty and healthy chicken pot pie that nourishes everyone. What makes this dish gluten-free and grain-free is the use of cassava flour for the crust and in the filling sauce. Also known as yucca, cassava is a delicious root vegetable that is an excellent alternative to grain flours. The yucca root is peeled, baked and ground into a light, fluffy flour.  You can substitute cassava flour with wheat flour in a 1 to 1 ration. I like ... Read More

Dinner

Mighty Vibrant Green Soup

GET YOU GREENS This soup is inspired by Erewhon Market’s Mighty Green Soup. This vibrant soup packs in a large variety of leafy greens and cruciferous vegetables, which makes it surprisingly filling. This soup is naturally alkalizing to the body. Filled with celery, broccoli, kale, chard and spinach, it is an easy way to get your greens. EREWHON NATURAL FOODS Erewhon Market is a healthy, natural foods market and deli with locations throughout Los Angeles. Envision a wellness playground for beginners or extreme health nuts. Many wellness warriors consider it the hot spot and food ... Read More

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