Whitney Aronoff

Starseed Kitchen

starseed food

Lunch & Salads

Pear Panzanella Salad with Pistachios & Burrata

This recipe is not your classic, traditional Italian or Greek Panzanella salad. I’ve elevated the ingredients to make this salad a stand out starter or entrée for your next dinner party or meal prep.   What makes this salad extra special is using two different types of pears along with a golden white balsamic vinaigrette.   WHAT DOES PANZANELLA MEAN Panzanella is a Tuscan, Italian style of salad. It traditionally is made with anchovies, chop vegetables, salad greens, and bread pieces soaked in dressing.  Often this salad is made with green basil, white ... Read More

Recipes

Homemade Sourdough Croutons

This recipe is easier then you think. Once you taste the quality of fresh, homemade croutons using clean ingredients, you will never use the store bought kind again.    If you need to purchase store bought croutons at any time, please look at the ingredients. You will be surprised at what is added in to make them shelf stable.  THE BASICS OF CROUTONS Croutons are usually made from stale bread and butter. Feel free to use leftover, stale bread you have lying around the kitchen. However, I always use a fresh, organic loaf of sourdough to prepare croutons for my ... 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

Breakfast & Brunch

Breakfast Oat Groats

WHOLESOME NOURISHMENT Have you heard of oat groats? They are the whole oat. A long, but meaty looking grain, like a cross between spelt and rice. Oat groats are the whole form of the oat, before it is cut to make ‘steel cut oats’ and before it is rolled to make ‘rolled oats’. The texture of this breakfast oat is more hearty then a batch of steel cut oats. Oat groats (also known as whole oats) retain the beneficial bran and germ when harvested. If you are looking for a way to change up your morning breakfast routine, this may be it. WHERE TO FIND OAT GROATS Looking to try this ... Read More

Dinner

Sunshine Infused Coconut Ginger Chickpea Curry

Vibrant, thick & delicious yellow curry made with chickpeas, red lentils, spinach & coconut milk.  This super-easy recipe is a perfect sunny entre to add into your weekly meal routine. Make it once, and you’ll find many ways to enjoy this yellow dal.  All my clients request this dish monthly in their custom meal prep plan. Whether their diet is plant-based, anti-inflammatory, low carb and high protein; they all feel nourished when enjoying this dish.  Because of those varied diets, I pair this curry with a variety of sides to complete the meal: Short grain ... 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

Lunch & Salads

Balsamic Marinated Beets with Fennel & Arugula Salad

WELCOME TO FALL Fresh arugula and thinly slivered fennel are served with warm balsamic marinated red beets, roasted rainbow heirloom carrots and cinnamon toasted pecans.  This meal works well in your meal prep rotation, as you can pair the roasted carrots, leftover beets, and extra salad dressing with other proteins and vegetables throughout the week. EATING WITH THE SEASONS Blending warm vegetables with cold leafy greens takes a salad to a whole new level. This is a perfect fall salad that does just that, helping you transition with the seasons. This time a year, the ... Read More

Lunch & Salads

Whipped Balsamic Vinaigrette

This is a clean, healthy recipe for whipped balsamic vinaigrette that is sugar-free, additive free and delicious to even the pickiest eaters. The quality ingredients in this dressing can be enjoyed by most who have food intolerances, including those following a gluten-free, lectin-free, paleo and keto lifestyle. WHY MAKE YOUR OWN SALAD DRESSINGS Making your own salad dressings is a huge cost savings. More importantly, it is the best way to control the ingredients you are consuming. Check the labels store bought balsamic vinaigrettes, and you’ll see you are getting a variety of ... Read More

Lunch & Salads

My Go-To Fall Meal Prep Salad

Roasted vegetables with mixed greens & pesto dressing helps your mind & body flow with the change in season The summer to fall transition isn’t easy for everyone. If you’ve worked all summer and didn’t make time to play and take in the season, it is harder to embrace the change. I always find adjusting our diets to the season helps us mentally transition. In spring and summer we fill our diets with vegetables and plants that grow above ground such as leafy greens, green beans, stone fruit. In fall and winter we are soothed by food the grows deep into the ground. Root vegetables ... Read More

Dinner

Radicchio & Golden Beet Salad with Warm Barley

This recipe was developed for my clients who adhere to a plant based diet. They prefer meals that are heavy on vegetables and leafy greens, and light on grains and legumes. Balance is key when I prepare any meal for a plant-based diet. When a dish has a balance of flavors, vegetables, protein, fat and nutrients, we eat less and are satisfied longer.  TIPS FOR PREPARING PLANT BASED MEALS For plant-based meals, I always let the vegetables be the star of the show. Whether a leafy green, cruciferous, squash, root, or tuber, I put the vegetable at the forefront. I will then compliment ... Read More

Lunch & Salads

Whipped Lemon Vinaigrette

LIQUID GOLD As a health supportive chef, I work with clients with varying food allergies. I create custom, fresh prepared meals for clients who follow lifestyles that range from Gluten-Free, Lectin-Free, Paleo, Keto, Candida, Plant Based and more. This dressing agrees with all of them. Whipped Lemon Vinaigrette is versatile when preparing most types of salad. I make a fresh batch for many of my clients weekly, and for myself. If you follow me on social media, you know I lovingly refer to it as liquid gold. I pair it regularly with the following types of salads: Arugula saladRoasted ... Read More

Recipes

Magic Romesco Sauce

This is my healthy take on the traditional Spanish romesco sauce recipe. Spain in known for paprika, and this sauce shows why. Smoked paprika brings a level of depth to this sauce you didn’t know possible. If you are a garlic lover as well, this sauce is for you.  WHAT IS ROMESCO Technically, romesco sauce is a bell pepper and tomato-based sauce that originated from Tarragona, Catalonia. It is a coastal town, just south of Barcelona.  BENEFITS OF RED BELL PEPPERS These days, bell peppers aren’t embraced as often as they use to be because they are a part of the night shade ... Read More

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