Milk and Eggs

For someone as lazy as me, Milk and Eggs is a god send. *insert praise hands emoji here* Okay, I'm not thaaaaat lazy but when my commute to and from work increased from 8 minutes to anywhere from an hour to an hour and half depending on the day, the last thing I want to do is go to the grocery store. I'm sure that's something any Angelino can agree with me on. That's why I love Milk and Eggs, it's so convenient. 

In addition to the convenience factor, I love that I'm getting farm fresh and local produce for such amazing prices. At the beginning of this week I challenged myself to being pescatarian for 30 days (I'm on day 6, and so far so good), so now I definitely have to be more wary about what I'm eating. Milk and Eggs delivers my groceries between 5 am and 7 am so I never have to worry about my food going bad or being left out in the sweltering LA heat all day. I wake up and put my groceries away while my coffee is brewing. I also love the idea that all my groceries are coming from local farms, deli's, bakeries, etc. As a small business owner I love supporting those embarking on their own entrepreneurial efforts. Shop Small, ya'll. 

My typical Milk and Eggs order is lots of greens. It's so cliche but I'm obsessed with Kale. I eat it everyday! Below, I'm providing the recipes for two of my favorite kale centered eats. The first is my kale and arugula salad and the second is kale chips.

Kale + Arugula Salad


  1. Two (2) kale leafs
  2. A handful of arugula
  3. Half a zucchini
  4. Half a cup of quinoa
  5. One (1) jalepeno
  6. Garlic
  7. Parmasean Cheese
  8. Cilantro
  9. Cooked protein (typically I do half a white fish fillet or chicken)
  10. Your favorite dressing

There's no real "cooking" with this recipe. Once you've got all the goods and make sure they're clean toss them in a big bowl, drizzle with your favorite dressing then toss on your protein.

Kale Chips


  1. Two (2) kale leaves
  2. Paprika
  3. Garlic Salt
  4. Olive Oil

Again, no real cooking or measuring. I honestly do everything to taste. But take the two kale leaves and chop them into bite sized pieces, then drizzle with olive oil. Make sure to sprinkle in some garlic salt and paprika. Toss it around so the seasoning is evenly distributed and cook in the oven for 20 minutes (a little longer if you like them super crisp) at 350 degrees F.

If you live in the LA/OC area you should definitely use Milk and Eggs. You won't regret it.