Good morninggg, friends! Hope everyone’s day is off to a good start. I don’t know about you guys, but it’s been really chilly in San Francisco lately. Nice and sunny but really cold! There were a couple days when it has rained, but other than that I’d say this winter has been pretty weird.

Nonetheless, I have been craving soup like it’s about to go out of style. Any kind, really. Tomato, cream of broccoli, beef stew, chicken noodle, and the list goes on. I started looking up soups on Pinterest. [Side bar--GAH, Pinterest. I'm addicted. Are you guys on it? If so, follow me or leave your link in the comments and I will follow you!]

Anyway, so I decided to make this veggie chowder, and it is SO GOOD! And healthy! Unlike other creamy soups, there’s no cream, half and half,  or sour cream at all in this recipe! It just calls for milk and cheddar cheese as the thickening agent.

I will warn you though, the soup is definitely not as thick as a normal chowder but I think it’s better that way. If you want it a little thicker, just slowly add some more flour a little bit at a time (keep in mind that it will also thicken as it cools). You can really taste all of the flavors of the veggies, and this lovely meal take under an hour to make. That, my friends, is a good soup.

Top it off with some more shredded cheddar cheese, and toast a big slice of sourdough bread to accompany your meal.

Dinner is served! (And there will be leftovers for lunch!)

Cheddar Vegetable Chowder (adapted from Lulu the Baker)

{Photo via Pinterest}

Let’s be in love today.

Maybe it’s with a special someone.

Maybe it’s with yourself.

Maybe it’s with your family and friends.

Maybe it’s with a tidy house to come home to.

Maybe it’s with your cute puppy.

Maybe it’s with how strong you are.

Maybe it’s with life. 

Whatever it is…feel it, and embrace that feeling. Because no one can ever have or feel too much love. We heal and grow with love, so today let’s celebrate it!

Let’s be in love today. 

Happy Valentine’s Day, friends! :)

Alright, I know I was a little M.I.A. last week but that’s because it was the first week at my new job!

Let me make it up to you with a small Valentine’s Day treat round up for those that need some last-minute inspiration. Plus after all, it’s Monday morning. And sometimes on Mondays, we just need to sit in front of the computer and drool a little bit before diving into the work week. Who’s with me?!

There will be more fun (and healthy!) recipes to come later this week! I hope everyone is having a lovely Monday morning. :)

Enjoy!

Valentine’s Day Round Up

Chocolate Merlot cupcakes with Merlot Frosting

Salted Nutella Cookies

Mini Chocolate Lava Cakes

Angel Food Cupcakes with Whipped Cream

Rocky Road Brownies

Giant Dark Chocolate Chip Skillet Cookie

Can’t wait for Valentine’s Day tomorrow! Chocolate and love for everyone!!!

It’s Monday! How’d everyone’s Super Bowl weekend go? Were you guys happy or depressed that the Giants won? Here’s an even better question–what’d you guys think of Madonna?! Incredible, right? Um, can she teach me how to dance and sing like that at age 53??? WOW. She rocks.

So usually, I despise Mondays, but this Monday is a little different for me. Whether you hate Mondays or love them (who really loves Mondays anyway…anyone?!) these little quinoa patties will be a great start to the week! I found the recipe on Joy the Baker’s blog (she’s the BEST!) and modified it slightly. This recipe’s a keeper, folks!

Packed full of nutrients and protein, these taste amazing with a poached egg or scrambled eggs (especially if you cut up the patties and put them in a breakfast burrito!). They have a slight kick from the olives and bright bursts of fresh lemon in each bite.

These will wake you up in the morning and have you ready to take on the week ahead of you! You can freeze the patties too and reheat them when you want to eat them. They also go great on top of a salad or as a side dish for dinner.

So let’s get in the habit of loving quinoa…it’s so beneficial for you! And then for Valentine’s Day we can throw all the healthy food out the window and eat sweets ALL DAY LONGGG! Seriously.

It’s simple and fun to make! Let’s get our hands dirty…

Just chop up and mix all the ingredients into a large bowl.

Add some egg to bind everything. Then spoon two heaping tablespoons of mix together and shape into a patty with your clean hands. When I say “heaping”, this is what I mean…

Look how nice these patties look…just waiting to be pan-fried with a little bit of olive oil…

Done and done. You may eat now!

Lemon, Kalamata Olive, and Parsley Quinoa Patties (adapted from Joy the Baker)

To make the quinoa:

• 1 1/2 cups raw quinoa
• 2 1/4 cups water
• 1/2 teaspoon salt

Rinse the quinoa well under cool water in a fine mesh strainer to clean it. In a medium saucepan, add the quinoa, water and salt. Mix the ingredients together over medium heat and bring the mixture to a boil. Once it starts to boil, cover the pot and reduce the heat to a simmer. Simmer for about 20-25 minutes or until the quinoa is cooked and tender. Remove from heat and cool the quinoa to room temperature. Set aside 3 cups for the patties.

For the patties:

• 4 large eggs, beaten
• 1/2 large yellow onion, finely chopped
• 4 cloves garlic, finely minced
• 1/2 cup Gruyere or parmesan cheese (I used a gruyere/white cheddar combo)
• 1/4 cup flat leaf parsley, finely chopped
• 1/3 cup kalamata olives, chopped
• 1 cup panko bread crumbs
• 1/2 teaspoon lemon zest – about a whole medium lemon
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon red pepper flakes
• 1 tablespoon water
• 2 tablespoons olive oil
• 1/2 teaspoon salt

{photo via Pinterest}

Tomorrow, I embark on a new beginning.

Tomorrow, my skills and strengths will be tested at the next level.

Tomorrow, I officially begin my new job with optimism, courage, and strive. But as I welcome it with open arms, my heart is heavy because it also marks the reality that I am not longer at my old job.

Today, though, I embrace this change. Today, I celebrate how lucky I am.

They say you can’t have everything and although I definitely understand this, somehow I find myself wishing–just for a split second–that it was possible. To have everything. Then I wouldn’t have to leave one thing to follow my passion for another. Then I wouldn’t have to accept that change is a constant that can’t be messed with. Hell, then I would just eat bacon all day and swim in a pool of hot chocolate! That would be my everything. Can I just have that?! No?

No. OK–back to reality.

Today is not about doubt or fear or happiness elsewhere, it’s about celebration. I’m celebrating the fact that I even got to experience such a wonderful chapter in my life. I’m celebrating the amazing work-family that I have developed over the last 4 years at my job. They took me under their wing and taught me so much. They believed in me even when I didn’t and they have an everlasting faith in my abilities as a professional and as an individual. To experience that sort of love and support from colleagues, mentors, and superiors exceeds any of my expectations of a work community.

There are no words to say exactly how much I truly appreciate each and everyone one of them.

But there comes a time when ambition drives strength and eagerness to learn more surpasses all fear. I am ready for this challenge and so excited to dip my feet into an environment I’ve had a drive for since I can remember.

Today, I’m celebrating the end of this chapter in my life with a warm heart and sincere gratitude. And I also am celebrating the next chapter that’s about to begin. And the many chapters to come after that…

So as I keep the last 4 years close to my heart, I’m ready to tackle the world.

Wish me luck.

Happy Sunday! :)

Energy bites. Because we deserve to keep our bodies healthy. Because we deserve to divulge in something sweet. Because they’re delicious. Because they’re cute and small and look like they should be a truffle or something. Because they’re kind of awesome. Because we’re rock stars.

I’m not very good at exercising. Period. When it comes to will power, I can think of anything under the sun as an excuse not to work out. Like shopping. I like to justify shopping as a workout–I mean, I power walk for like 3 hours straight hitting sales and as many stores as possible. Sometimes I’ll even lift my shopping bags like they’re weights while I walk to the next store. Plus, when I get a pair of shoes or an awesome new sweater as my post-work out reward, what’s not to love?! Seeee how I have too many excuses? It’s sad. But every time I actually do exercise and get my (untoned) butt in gear, I never regret it. The rush is amazing, and I always feel mentally and physically better. Baby steps!

But I digress. Anyway, these energy bites are a major plus in anyone’s diet. Why? Check out the benefits for each of the ingredients:

• Oats contain fiber from being whole grains, they help lower cholesterol, has significant cardiovascular benefits, stabilizes blood sugars, can lower diabetes risk and much more.
• Almond butter is swimming with protein, calcium, folic acid, and vitamin E.
• Sunflower seeds are a nutrient rich food that has magnesium, iron, phosporus, calcium, and zinc. They also have vitamins E and B and are high in fiber and protein.
• Flaxseed (especially when ground) helps lower cholestorol, fights diabetes, cancer, inflammation, heart disease, and depression. It is also super rich in Omega-3 fatty acids, antioxidants, and fiber.
• Raw agave nectar/syrup is a natural sweetener and a great alternative to sugar. It’s low-glycemic so it won’t cause a spike your body’s sugar levels like sugar or honey do. It also contains anti-inflammatory and immune-boosting agents, and it is anti-microbial.
• Raw cacao nibs (or cocoa nibs) are a a Mayan superfood that are loaded with antioxidants, iron, magnesium, and dietary fiber. They are known to enhance cognitive abilities and mood and are a great alternative to chocolate chips.
• Vanilla extract–well, I’m sure there are benefits there but vanilla extract is just. plain. delicious.

It’s all about balance and moderation. Lifestyle, food, and eating habits require balance. Let’s do it!

But DON’T, I repeat DON’T throw a handful of cocoa nibs in your mouth thinking they will taste delicious. Because they don’t. They’re soo bitter! I had to gargle with the cup of coffee that was sitting next to me to get the taste out of my mouth. However, when mixed with some sweetness, these little nibs are delicious and add a nice little crunch to each bite just like chocolate chips do. If you are looking to make a healthier power bar or energy food, I suggest you use these ingredients.

Energy Bites Recipe (adapted from Smashed Peas and Carrots)

• 1 cup old fashioned oats
• 1 cup of almond butter plus one heaping spoonful for good measure
• 1/2 cup ground flaxseed
• 1/2 cup raw cocoa nibs
• 1/4 cup sunflower seeds
• 1/3 cup agave nectar
• 1 teaspoon vanilla extract
• raw sliced almonds for garnish (optional)

Make these, you won’t regret it. And then go out for a walk/jog/run/shopping excursion to find (if you’re like me) some new clothes you can’t afford. Good for the body, mind, and soul.

Happy Thursday! :)

In first grade, she hated me and I didn’t even realize it. I’d walk by, smile, wave at her, and she’d never really wave back! I didn’t think much of it–you know how first graders are.

But then, something happened in 5th grade and a best friendship was started. Perhaps it was when she invited me over to her house after school and we discovered our obsession love for folding printer paper in half, drawing our own grids, and playing endless games of Battleship all afternoon together (why we never actually bought the real game is beyond me). Or maybe it was our ability to order two Little Caesar’s $5 pizzas (one for each of us) on a Saturday afternoon and finish it all in the same day while watching movies and ya know, just hanging out. Oh, and there was also our shared interest in making up choreographed dances to 90s pop music.

Whatever it was, a friendship sparked and has lasted through thick and thin since the day Megan invited me over for that first game of Battleship. (Thanks, Hasbro Toys, for igniting an everlasting friendship!)

We went to elementary school together, attended separate middle schools, and then were lucky enough to reunite for high school and even college! But after college, our paths took different routes. I decided that I wanted to explore San Francisco to pursue my career goals, and Megan went to Santa Barbara for grad school.

So last year, the late nights of watching episode after episode of Friends, giving each other life advice, shopping until our legs were sore, tirelessly gossiping about random things, and having a shoulder to always lean on became more of a virtual phone shoulder, constant texts messages, and Skype chats to keep each other updated on life.

It’s strange not having Megan around me like she’s always been but I’m so proud of all her accomplishments in grad school and I think it’s amazing that our friendship is still so strong even though we are 325 miles apart.

And luckily for us, yesterday was her 24th birthday and a group of friends and I were able to make a short trip down to Santa Barbara to celebrate it!

This trip was even more special with some help from Foodbuzz! Foodbuzz’s 24×24 showcases 24 unique meals that happen around the globe within a 24 hour period. This month, the specific day landed on Meg’s birthday! So when Foodbuzz accepted my proposal for their January edition of 24×24, I was more than ecstatic.

It was perfect because then I could make Megan and her friends (old and new) a celebratory dinner! Having sushi is kind of significant since Megan use to eat the plainest food ever! When we were young, she would order a hamburger with “no cheese, no mayo, no mustard, no onions, no tomatoes, and no lettuce“. So what was on the burger!? “Just the patty and a little bit of ketchup, please!”

In college, we would go out to sushi with friends and Megan would always claim, “I love sushi!” But when it came time to order, she would always get, “Two cucumber rolls, please!” Our friends would laugh at the fact that her love for sushi consisted of only two rolls: the cucumber roll and the philadelphia roll (salmon and cream cheese).

In due time, though, Megan began to expand her food horizons and now tries almost everything! She revels in sushi (of all sorts), Indian food, seafood dishes, Vietnamese cuisine, even some spicy food, and many other dishes! We’ve come a long way, Meg, we’ve come a long way! :)

The dinner was delicious. Here is the menu for our sushi party:

Garlic Edamame
Japanese Cucumber Salad (recipe below)
Veggie, Shrimp, and Squid Tempura
Sesame Crusted Seared Ahi Tuna
Sushi Rolls with an assortment of tuna, salmon, shrimp, crab, spicy tuna, cucumber, avocado, and sriracha mayo! (recipe below)
Green Tea Mochi
Sake Tastings

Not only was the dinner tasty, but it was so much fun having the whole group help make it! Everyone learned a little something. A couple people made the tempura, another group helped roll sushi, and between the rest of us, the sesame crusted tuna was seared, the cucumber salad was made, and the sake was poured!

Here are some pictures from yesterday!

We’d hear some high-pitched, loud screams coming from the kitchen about every minute or so but eventually we got use to the squeals. Apparently, the oil was going a little crazy! Will got the hang of it though, and figured out a solution to the problem…one rubber glove!

He eventually became a pro…check out these onions!

Homemade Spicy Tuna!

We had a great time rolling all of the sushi too!

Some of us experienced more of a learning curve than others…

But eventually, everyone got the hang of it, and the rolls turned out great!

Salmon avocado roll, spicy tuna roll, cucumber roll! (Seared ahi tuna in the back!)

Tuna and avocado roll with sriracha mayo and sriracha; shimp, salmon, and avocado roll; crab and tuna roll

We even had a GoPro on hand to film the entire process! So much fun!

More tempura! And Sake! We used a box mix for the tempura. That made it really simple (just add water!) so that we could focus more on the actual ingredients we were using in the tempura! We also tried two kinds of sake: filtered and unfiltered. I think we unanimously agreed that we liked the unfiltered better! It was sweeter and easier to drink.

 

Tempura and two kinds of sake!

More rolls!

And we all had a wonderful time catching up, laughing, and eating the delicious meal that was created.

Everyone digging in! We were a hungry bunch.

The birthday girl passing out green tea mochi for dessert!

The whole, wonderful group at dinner!!!

The weekend couldn’t have been a better one. Great food, wonderful friends, and so much fun exploring beautiful Santa Barbara!

Happy 24th birthday, Megan! Thank you for always being so wonderful and amazing. I couldn’t ask for a better best friend!

RECIPES

Japanese Cucumber Salad Recipe

• 2 medium cucumbers
• 1/4 cup rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoons toasted sesame seeds

Wash and cut off the ends of the cucumbers. Then, cut the cucumbers in half lengthwise and using a spoon, scoop out the seeds in the middle. Slice the cucumbers about 1/4 to 1/2 inch thick and put them in a bowl.

In a separate small bowl, combine the rice vinegar, sugar, and salt together. Mix until the sugar and salt are dissolved (you can pop the bowl into the microwave for about 20 seconds to help this process along).

Pour the dressing over the cucumbers and add the sesame seeds. toss everything to combine.

Refrigerate for 1 hour before serving.

Sushi Rice and Sushi Recipe

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 3 tablespoons sugar

Cook rice in rice cooker or heavy bottomed pot. After the rice has just finished cooking, combine the rice vinegar and sugar in a small bowl. Heat for about 20-30 seconds in the microwave to let the sugar dissolve.

Spoon the rice into a large shallow dish (I used a casserole dish) making an even layer. Drizzle the vinegar mixture over the warm rice, and mix well with a wooden spoon without crushing the rice. Let rice cool completely (either with a fan or in the fridge) mixing every 15 minutes or so.

To make sushi rolls:

Gather whatever ingredients you want to have in your sushi plus some nori seaweed sheets. You will also need a bamboo sushi roller.

Lay a sheet or nori on top of the bamboo roller. Using a wooden spoon, add a single layer of rice across the entire surface of the nori sheet. Place your desired ingredients in a line about 1/3 of the way on the rice. Then lift the bamboo roller and roll the sushi away from you. Once you roll the entire sheet, cut into pieces and serve immediately.

Enjoy!

[A special thanks again to Foodbuzz for making this dinner possible!]

It’s Monday–not always the most favorite day of the week. But here’s a REALLY quick and easy sandwich that will start your Mondays off right. I’m always in a rush before work but when I make this and take 5 minutes to inhale it, I am so satisfied and it really makes me a happier person. Trust me, my office appreciates when I come in a happier person.

It’s incredibly simple too! Just an english muffin, some avocado, smoked salmon… like so…

and a poached egg! “Poached egg?!” you say? Ahh, piece. of. cake. I will teach you.

OK, confession: The first time I ever tried poaching an egg was two weeks ago! Gah!

I’ve always want to try because 1) eggs benedict is one of my favoriteeee brunch dishes, 2) I love the runny yolk that a poached egg gives, and 3) it’s just pretty looking.

But I’ve always been terrified of trying to do it myself!

Solution? Breathe over my housemate‘s shoulder as I watch her do it (thanks, Lucy!), watch Alton Brown’s YouTube video instructions, and then recreate exactly. Well, sort of.

So basically, now I’m a pro. I’m 3 for 3 and if I can do it, then SO CAN YOU. It’s reallyyyy simple! Way more simple than I thought it would be. I read that some like to put vinegar in their water, or measure their water to a certain height but I just threw all of that out the window. My way totally works.

Simple.

Step one: Fill pot with water about halfway or at least 4 inches high. Crack an egg into a ramikin or a shallow bowl/dipping bowl.

Step two: Bring water to just under a boil or a slow simmer (where the bubbles are floating from the bottom of the water to the surface of the water but isn’t bubbling to a boil!)

Lower the stove temperature to low. Take a slotted spoon and give the water a couple GENTLE swirls.

Step 3: When the water settles on the surface (about 5-10 seconds after you swirl), slowly lower the bowl with the egg into the water. When you release the egg from the bowl, the water should still be moving enough to gently bring the egg into the very slow whirl.

The whites of the egg should be forming around the yolk. Like this…

Step 4: Let cook for 4-5 mins, depending on how cooked you want your egg. Mine was done when it looked like this…

Step 5: Using the slotted spoon, carefully lift the egg out of the water. Tilt spoon slightly on each side to let the excess water run off the top of the egg.

Serve immediately. Voila!

So, since this is just as easy as pan frying an egg, here is a great way to get your day up and running when on a time crunch–no excuses for skipping breakfast anymore!

Happy Monday, friends!!!!

P.S. Happy Birthday, Mom, and Happy Chinese New Year! This year is the year of the Dragon. It’s quite a Monday today!

Easy and Quick Open-Faced Breakfast Sandwich (Serves 1)

• 1 whole wheat english muffin
• 1/2 of an avocado
• a couple pieces of smoked salmon
• 1 poached egg (as prepared above)
• salt and pepper

1. Toast a whole wheat english muffin.

2. Take half of an avocado, scoop it onto the one side of the english muffin and mash it into the bread.

3. Layer on the smoked salmon.

4. Add the poached egg and sprinkle with some salt and pepper to taste!

5. Eat a healthy, filling, and nutrient filled breakfast. Use other half of english muffin to soak up the runny egg yolk. Yum!

DONE! How easy was that?! And if you’re not trying to beat the clock then fry up some crunch bacon to top off the sandwich. Bacon’s just the best. 

Cupcakes and whipped cream and sprinkles, OH MY!

Monday is my Mom’s birthday!! She’s turning…errrr….29! (Right, Mom???) Anyway, I made her these cupcakes to celebrate. Funny story: even though she gave birth to me when she was in her late 20s, whenever we go to the store or out somewhere, people always think we’re sisters! Either she looks really young, or I look really…old? No, it can’t be the latter. It’s true, though, my mom does look really young for her age. Go, Mom!

Now, these cupcakes are so much fun! Mom doesn’t like desserts that are too sweet (hence the whipped cream instead of buttercream frosting). The angel food cupcakes have just the right amount of sweetness that make it a light and tasty dessert without making you feel like you’ve developed 10 cavities from eating something too sugary.

The trick that makes these little treats so fluffy, light, and moist is whipping up a bunch of egg whites. The whipped cream topping is just an added perk! I also added some little, white, edible pearls and fresh strawberry slices to finish the dessert. How fancy, right? :)

The process is pretty simple! Let me show you. First, you whisk a little and then start adding in some sugar…

Then, you keep beating the egg white mixture for what feels like a million years but really it’s only been about 5 minutes. Maybe more. I wasn’t counting, I was sweating. It starts to look like this. Keep going!

Maybe another 5 minutes have passed now. Think you’re done? NOPE. But I couldn’t hang. I stopped when it looked like this. “Soft peaks”??  Good enough. (It looked like this for a while, so beat a little longer when you get to this point….juuust to be safe.)

Then you sift in some dry ingredients, fold it into the egg whites…sift in some more…fold.

Then BAM! It looks like this and you have yourself some angel food cupcake batter! Done and done. Pat yourself on the back. And maybe massage your arm a little bit.

Good. Pop them in the oven to bake, add a little bit of whipped cream (sorry, you’ll have to use the electric mixer again!), cut up a couple of strawberries, and this is what happens…

See? Worth it.

These cupcakes are delicious, airy, and very fresh tasting. They’re also really easy to make! Just make sure you have an electric mixer. If you don’t, your arm will fall off from attempting to beat the egg whites until they have “soft peaks”. Electric mixer = your best friend. Either that, or it’s really time for me to hit the gym. [Update: Just made this again with a Kitchen Aid, and WOW. Use that if you can. If using a kitchen aid to mix the egg whites, instead of soft peaks, look for bumps to start forming once the mix really starts to thicken up. When the bumps get bigger, then your mixture is ready!]

Make these for someone on their birthday or for Valentine’s Day coming up! They are just perfect.

Happy Birthday to the most loving and wonderful mother!

Angel Food Cupcakes with Whipped Cream Frosting (adapted from Gina over at Skinny Taste)

• 1/2 cup confectioners sugar
• 3/4 cup all-purpose flour (but after you measure it out, remove 1 1/2 tablespoons of the flour)*
• 1 1/2 tablespoons corn starch*
• 1/4 teaspoon salt
• 8 egg whites from large egg whites, at room temperature
• 1/4 cup water
• 1 tsp vanilla extract
• 1/4 tsp cream of tartar
• 1/3 cup granulated sugar

Hi, friendsss! Where did the last 7 days go?! It’s been a busy one but I’ve drinken 1 cup of coffee and 4 cups of tea today (yerba mate, the good stuff) and am feeling back on track! Here is a simple and tasty pizza dish that you can whip up mid-week or on a weekend afternoon!

Remember my pizza phase? Well, that miiiight be happening again. It’s a blessing and a curse. But I’m just going to embrace it (while using whole wheat crusts to make me feel healthier, of course).

This pizza actually IS healthy! With the whole wheat crust, onions, and mushrooms…you’re good to go! Plus, there’s no sauce, so that makes it a little healthier too! Add a salad on the side and you’ll have yourself a very pleasant dinner or lunch, I promise!

Caramelizing onions can take a while, but I assure you, they’re well worth the wait. Plus, your kitchen smells so wonderful from the sweet flavors that slowly release from the sliced onions. Man, onions are so versatile. You can eat them raw, sautee them, caramelize them, bread them, roast them, etc. It’s just amazing. Well done, onions, well done.

And let’s not forget about the creaminess from the goat cheese too! It really ties the entire pizza together. I’m such a sucker for cheese. Yummm…cheese! Do it.

As you may already know, I cheat when it comes to making pizza dough. I just buy it from Trader Joe’s for under 2 bucks (shhhh, don’t tell!). Homemade pizza dough is super easy to make too but I’m just impatient when it comes to waiting for it to rise. Feel free to sub your own pizza dough when making this pizza!

Happy Tuesday!

Carmelized Onion, Mushroom, and Goat Cheese Pizza Recipe

• 1 package of whole wheat pizza dough
• 1 large yellow onion, thinly sliced
• 3/4 cup crimini mushrooms, chopped
• handful of goat cheese
• 2 tablespoons butter
• 1 tablespoon olive oil