Whitney Aronoff

Starseed Kitchen

Vegetables & Sides

DinnerLeave a Comment

Earthy Vegetarian White Bean Chili

Extra thick, hearty and veggie packed white bean chili made with white beans, onion, celery, carrots, Lacinato (Dino) kale, and quinoa.  This chili is filled with earthy herbs and spices of fresh oregano and cumin.  MAKE THIS FOR MEAL PREP I first started making this healthy vegetable packed chili for my vegetarian and vegan clients. The colors are so beautiful and flavor so fresh and light.  It’s a nice alternative from chicken soup when you are recovering from a cold. It freezers well and is great for meal prep.  USE ALL PARTS OF KALE, STEMS ... Read More

Lunch & SaladsLeave a Comment

Citrus Green Lentils

A light vibrant salad, side dish or plant based protein that satisfies the pickiest healthy eaters.  A KEY VEGETARIAN PROTEIN The little lentil is packed full of protein. Apart of the legume/bean family, their protein content ranges from 17 to 25 percent (double the protein of any grain and more than that of eggs and most meats).  Legumes in general are a great source for calcium, potassium, iron, zinc and several B vitamins.  NOURISH YOUR ORGANS WITH THE COLOR OF YOUR BEANS Did you know that the color of a bean indicates the organ it most benefits? Just like ... Read More

Dinner

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

Dinner

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

Recipes

California Cranberry Sauce with Fresh Orange Zest

Refined Sugar-Free, Paleo, with Clean & Balanced Ingredients I’ve been making this recipe for 10 years and every time I prepare it, I remember why I love it. I developed this cranberry sauce recipe to be healthy, light, and a great balance for a holiday dinner plate.  To cut the tartness of the cranberries yet provide natural sweetness I use fresh squeezed navel oranges and dates. I love this recipe so much (and I don’t trust the sugar in other people’s recipes), so I bring it with me even when I’m a guest on Thanksgiving.  It’s easy to transport so I always volunteer to ... 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

Lunch & Salads

Black Lentil & Pomegranate Salad

Iron Up with This Plant-Based Protein Packed Salad Black lentils are perfect for salads as they retain their texture when you cook them.  Reach for lentils as a great source of plant-based protein and iron. This salad is as delicious as it is balanced. Enjoy over arugula for added greens.  WHY WE SHOULD EAT MORE LENTILS Lentils have been a staple in diets in Europe, the Middle East and India for 8,000 years. These little legumes were even mentioned in the book of Genesis. They’ve powered humanity for a very long time. Enough said.  BENEFITS OF LENTILS Lentils ... 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

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

Recipes

Roasted Rainbow Carrots

Roasted carrots have become a go to dish for me. Clients love them as an afternoon snack or a vegetable side dish with dinner. Lightly roasting them, so they are soft on the outside but firm in the middle, is surprisingly satisfying.  They elevate a crudité board and make hummus and other dips simply more delicious. I love serving them on top of salads, slow cooked lamb shanks, and with sautéed greens.  ARE COLORED CARROTS REAL Did you know that all carrots are derived from a wild white root called Queen Anne’s lace. Yes, the original carrot is not orange. It is a more ... 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

Recipes

Purple Mashed Sweet Potatoes

As a health supportive chef, I am always looking for alternative starches to balance my client’s meals. I cook for many people with are grain-free, gluten-free or are simply low carb.  This dish works for all my client’s dietary restrictions. The secret ingredient is actually the ghee, which provides a richness that makes you feel like you are having creamy mashed potatoes. The purple sweet potatoes are naturally sweet, and the combination is beyond delicious.  BENEFITS OF SWEET POTATOES The sweet potato is actually not related to the potato or to the yam. They come in a ... Read More

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