Fun fact, did you know that you can replace eggs + milk with canned soda when baking? I used to do this back in the day with premade cake mix and sugary soda and was amazed at how amazing the results were. Well today my tastes have changed a little I've partnered with Zevia to upgrade my recipes. For these pancakes, I used Zevia's Cola. Their zero calorie, zero sugar sodas were perfect for making my pancakes healthier. They have a wide range of products so the possibilitie are endless. 

“Zevia is more than a beverage, it’s a movement. Whether you’re craving a pop of flavor, need an extra pep n’ your step before a workout, or fancy something sparkling, we’ve got you covered. Always zero calories, zero sugar and no artificial sweeteners.”

— https://zevia.com/products

Cinnamon Carob Banana Pancakes

Serves 2-3

Ingredients:

• 1 cup all purpose flour
• 2 tablespoons of sugar (you can use less if you'd like it to be less sweet)
• 2 teaspoons baking powder
• Pinch of salt
• 2 tablespoons of butter
• 1 cup of Zevia Cola
• 1 cup of carob chips
• 1-2 bananas (depending on how much you like bananas!)
• Cinnamon

1. Measure out your dry ingredients: flour, sugar, salt, & baking powder. 

2. In a medium bowl, mix together the dry ingredients.

3. In a second bowl, mix together the Zevia + melted butter. 

4. Combine the wet + dry ingredients. 

5. Mix until mostly smooth. Some chunks are ok. 

6. Sprinkle cinnamon to your desire. I prefer a good amount soI  added quite a bit. It's better to add to the batter so all the pancakes have an even amount of cinnamon as opposed to topping them during the cooking. 

7. Heat pan on medium heat. You can use olive oil or butter to grease the pan. Use a large ladle to spoon the batter on the man. 

8. Once the shape of the pancake forms, add toppings. 

9. Once the edges start to brown, flip the pancake. Allow 2-3 minutes and remove from pan. 

10. I ate mine without syrup because I felt the carob chips were sweet enough!

Enjoy! Let me know if you recreate this recipe and what you think!

xo, jenny

I was first introduced to Girasol last September. My sister's boyfriend wanted to celebrate her fellowship accomplishments and take her out to a nice dinner. A fan of Jonathan Gold, he selected a restaurant from the famed list. Willy and I joined because we'll take any excuse to dine out and try a new restaurant. 

Willy and I came back for a second time and got to try some favorites on the menu as well as some new seasonal items that aren't quite yet available. 

We started the meal with hamachi and octopus. I'm a huge fan of hamachi and will order it almost everywhere I go. This one is served with a gazpacho broth that has the perfect citrus notes. However, I think the octopus really stole the show. Super tender and juicy, the octopus features, "Eggplant Caponata, Cherry Tomato Flora Bella Farms Bitter Greens Toasted Lovage." 

One of my favorite dishes of the night was the Chicken Confit (left). It has a bleu cheese dressing that I've never had with chicken surprisingly. The combination was heavenly and the chicken was cooked to perfection. 

By far my favorite dish was the Braised Beef Cheek served with fig puree and bone marrow. I had never really been a bone marrow fan until a small restaurant named Bestia changed the game for me. This Beef Cheek was so beyond tender it basically fell apart at the touch of my fork. I sliced it with a butter knife. 

“At Girasol, I want to integrate the knowledge and skills I’ve acquired throughout my career, and present a new dining experience for Los Angeles to enjoy. My goal is to showcase a true taste of California by using exceptional ingredients foraged from the Angeles National Forest.”

— http://girasolrestaurant.com/meet-our-chef/

Executive Chef Justin Abram does an amazing job at celebrating the beauty of California cuisine. Definitely worth a try if you're trying to eat your way through Jonathan Gold's picks and/or want a nice dinner in the valley. 

xo, jenny

The Venue in Koreatown opened it's doors officially at the end of January 2017. This exciting new karaoke + bar + restaurant features cuisine by Executive Chef Kayson Chong and cocktails by Devon Espinosa. Chong is a Boa Steakhouse alum and brings his steakhouse experience to the menu with a delicious bone in rib eye. 

image c/o Eater Los Angeles

This new Ktown basement hotspot boasts private karaoke rooms, a fully stocked bar, and beautiful dining area. You can now eat dinner, have a few drinks, and sing the night away. 

image c/o Eater Los Angeles

The Seana cocktail with features passion fruit and is served in a pineapple goblet.

One of my favorite items of the night was the pork belly! It was absolutely fatty but totally worth ever bite. If you're looking for a lighter option, the hamachi is wonderful. The Venue burger was good but didn't really stand out to me. That being said, the fries that accompanied it were crispy, just the way I like my fries. 

My favorite dish of the night, the bone in rib eye cooked medium rare. If I'm being totally honest, of the major steakhouses in LA, BOA is pretty low on my list. I've always fancied it's counterparts more. That being said, this rib eye was a perfect medium rare and paired with the chimichurri made for a great bite. I do wish it came with some mashed potatoes or fries but I suppose you could always order that on the side. 

And of course there's always room for dessert. I thought that I'd prefer the Black Seasame ice cream but as it turns out, I inhaled the Blueberry Tart. It was garnished with sugared blueberries that were so good I didn't share with Willy. 

xo, Jenny

People often ask me, do you cook a lot. I often respond with a snort and and a smile. Then something along the lines of, I'm better at eating. All snorts and retorts aside, I do want to cook. I honestly just have a hard time finding a block in my schedule to do so. Then there's the whole, I have to buy a WHOLE bag of spinach when I only NEED 2 handfuls. The remaining ingredients always go unused and I feel guilty. This is where Hello Fresh comes into the picture. 

“We source ingredients directly from independent producers to deliver you nothing but fresh, top-quality products. And, you don’t need to be home to accept a delivery. Our boxes are layered with an isolating wool and ice packs to keep ingredients farm fresh and cool until you get home.”

— www.hellofresh.com

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At this point, most people have heard of these meal delivery kits. Essentially, you get just enough ingredients to make delicious meals. Most places have different plans that range from dietary restrictions to family size. The meals are delivered to your door, three at a time, and typically take 30-40 minutes to prepare. Super simple instructions are included with step by step photo instructions. 

I chose the family meal plan and got 3 kits. The first one I made was the Shrimp Linguine.  

It may not seem like a lot, but the shrimp was deveined which is a HUGE deal to me. There's nothing worse than biting into your meal and realizing the shrimp wasn't properly cleaned. Also, the Oregano was so fragrant, it made my kitchen smell so good. 

I was very proud of the finished product! I ate it over the course of 3 days and it tasted just as good as day 1. You can use code DAILYJ35 for $35 off your first box! If you do end up trying it, let me know! I'd love to hear your thoughts. 

xx, jenny