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Chomp Eatery Takes a Juicy Bite Into Healthy Eats


Cold-pressed juice has become a thing in Los Angeles, with many juice shops offering a variety of fresh juice cleanses, yet most of them stop the blender right there. Not so with Chomp Eatery and Juice Station. This local spot in Santa Monica offers healthy food and a plateful of options in addition to vegan, vegetarian and gluten-free fare. When you come in to grab a cool down of fresh juice, your tastebuds will also be tempted, and not just by vegan tempeh bacon. Chomp uses real Applewood bacon on their grass-fed burgers. Their menu boasts a variety of breakfast bowls (with granola, goji berries and cacao nibs) and breakfast burritos (Applewood bacon or homemade sausage, eggs, potatoes, cheese, avocado, Chomp salsa, tomatoes, red onions) plus many lunch choices to satisfy your stomach. Sink your teeth into their Chompotle Wrap, for instance, made with all-natural chicken, mixed greens, red onions, mushrooms and tomatoes wrapped in a savory spinach tortilla. I enjoyed my grilled veggie wrap overflowing with freshly grilled veggies, homemade pesto and greens, plus generous amounts of avocado. 


Chomp Eatery is stationed within an unassuming mini-mall along Santa Monica Boulevard. You could almost miss it if you weren’t looking. But owner Rolan Pongpuntara knows her lunch crowd. Customers from all over the Santa Monica area come in for their daily green juice fix and their paleo burger. The interior is inviting, earthy and just the kind of place to linger for awhile. It’s neighborhood-y vibe makes a quick stop for juice turn into a sit down lunch.


Greens, cold pressed juices, cleanses and wellness bowls can be enjoyed by those wanting a vegan/vegetarian choice (the wellness bowls use Greek yogurt), while wholesome BLT stacks and luscious wraps come with a side of fries or beer battered onion rings, mashed potatoes, sweet potato fries or salad. The meats are always fresh from free-range sources and the sauces are made from scratch in-house. Chipotle aioli, BBQ, basil aioli, cilantro aioli, ranch, pesto sauces are all made in the Chomp kitchen. Meat lovers will be so happy that there’s high quality gourmet grass-fed beef burgers, steak, BBQ grilled chicken, while veggie wrap sandwiches and salads satisfy those veggie lovers. Chomp Eatery’s signature “cheat day” meals are cheesy bacon tater tots, steak fries topped with marinated steak and a fried egg, popcorn chicken, and a donut burger. I told my omnivorous meat loving guy that Chomp wasn’t all juices and salads. Then I described the donut burger in detail: USDA Angus beef, American cheese and Applewood bacon on a glazed donut. His eyes lit up huge. This is how I’ll get him to drink green juice, or maybe green lemonade? Because the freshness of parsley, spinach, cucumber, kale, celery, romaine, lemon and agave sweetened lemonade is a perfectly refreshing way to cleanse your body and hydrate. 

What also appealed to my eye was the coconut pandan chia pudding. An Asian style vegan dessert? Yes, please. Vegan cupcakes, or old-fashioned s’mores and fresh churros are available too. And a really good chocolate chip cookie is always a happy thing. 


Kids (and picky parents) will be happy with the kids burger served on a brioche bun, or an old fashioned grilled cheese on organic 21 grain toast, or an organic peanut butter and jelly. School starts soon and during September kids lunches to-go will make busy moms like me less stressed when it’s there to take along while getting a good dose of fresh. Dad might also feel better about an organic grass-fed free range burger for their little one rather than a salty grab-and-go at the drive thru. Because us moms find out about those guilty pleasures, so you can brag that the burger was the healthiest choice. Back that brag right up with buzz words like free-range, grass-fed, and fresh not frozen, just so mom gives you a kiss for doing that rather than the evil eye. 


During the fall and winter months soup is brewing in their kitchen for their signature soup cleanse. Owner Rolan pours herself into renewing the menu with fresh menu concepts. Her soups borrow flavors from her native Thai upbringing, using lemongrass, ginger, turmeric, coconut and other south Asian ingredients. Offering a seasonal soup cleanse gives her customers the sustenance they seek while eating clean organic food. Even the juice cleanses are meant to be part of a daily meal rather than the only meal, if one chooses. More advanced juicers can go for the 3-day cleanse if they want, and the 1-day cleanse is perfect for those who are too busy to only drink juice beyond a day. My personal experience in juicing gave me better insight, having once struggled with a juicer at home. Creating my own blends wasn’t as easy as I thought it would be, plus the dreaded clean up of the machine made me appreciate the cold pressed juices all the more.


Rolan has spent much time perfecting her special juice and smoothie blends, like the Chomp Greens made with apple, spinach, cucumber, kale, celery, parsley, lemon and lime or the nut milk blends like the Chocolate Wasted made with raw almonds, raw honey, purified water, Himalayan sea salt, raw cacao, raw maca and cinnamon. The Chocolate Wasted nut milk was rich with an almost malty Ovaltine flavor due to the maca root powder and raw cacao. I could not get enough of it and finished my glass as if I were six years old guzzling chocolate milk down, complete with my nut mylk mustache. 


I tried the 1-day juice cleanse package and was pleasantly surprised at how much better I felt within an afternoon. I had also never tried activated charcoal before, which is what makes the black lemonade turn its dark color. The Immunity Shot gave me a buzz of ginger, turmeric, cayenne pepper and lemon.


Unique blends of smoothies such as the Pistachio de la Crème made with almonds, pistachios, dates, purified water, sea salt, avocado, kale, spinach, coconut water, cinnamon, vanilla, organic vanilla protein powder (Sunfood vegan brand made with sprouted brown rice protein, lucuma, vanilla and coconut palm sugar).


Not only does Chomp Eatery provide vegan, vegetarian and grass fed meat choices, but they also have that tempting “cheat day” menu in case you feel like chomping into a little indulgence to wash down with that green lemonade. Because Donut Cleanses aren’t on the menu yet.

Chomp Eatery & Juice Station, 1612 Santa Monica Blvd., Santa Monica, CA 90404 (424) 238-3398

  • Juices are raw, unpasteurized, gluten-free, bottled and cold-pressed
  • Organic Coffee & Espresso
  • Fresh Grass-Fed Beef & All Natural Free Range Chicken 
  • Gluten-free, Dairy-free and Vegetarian options available
  • No trans-fat oils
  • No refined sugar
  • No processed items used in their kitchen

This post was made to promote a restaurant that I prefer and my opinions are genuine. Promotional posts are not paid or endorsed and my experience in this article is based on appreciation for a business I fully support. Please feel free to ask me any questions regarding this business. I do not write about places and dining experiences that cannot measure up to my discerning criteria. ~ Stephanie 


Stir Market Kids Menu

sensual foodie stir mkt kids menu

As a mother of three children, I long gave up the idea that I could enjoy a leisurely brunch with the kids. If I did attempt to brunch with my babies, it involved several mimosas just so I could relax and not nag them to finish their plates while neglecting my own.

I’ll admit, I’m envious of my single and childless friends’ brunch posts on Instagram come weekends that show off their gourmet avocado toasts festooned with radish slivers, their frothy cappuccinos, sparkling Prosecco mimosas and comely stacks of Meyer lemon pancakes. Meanwhile, as I gaze into the world of Instagram through the screen of my phone, I’m making umpteen banana pancakes for my kids at home, with nary one left for me.

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CanBech Gourmet Giveaway & Kitchen Inspiration


I’ve been inspired in the kitchen by CanBech sweet sauce. These little jars arrived all the way from Fontanilles, Spain, to my door in Los Angeles. Intrigued by these sweet sauces (or what I’d call jelly) I began opening each package. The instructions on the box said to pair with cheese, however, a flood of ideas came to me. What about as a topping for cheesecake? Salad dressing? Marinade? Grilled cheese sandwiches? CanBech, where have you been all my life? 

1-CanBech-Fig-Grilled-Truffle-Cheese-GreensGrilled Cheese Sandwiches. Yes, I thought, rummaging through my refrigerator. Truffle cheddar… paired with… black fig sauce, and… mixed baby greens on whole grain bread.

I placed the bread on a sheet pan and brushed it with a light amount of olive oil for toasting, while grating some English cheddar with Italian truffles into a bowl. Then I chopped up some fresh mixed greens (baby kale, arugula, spinach). Once the bread toasted under the broiler, I layered one side of the toast with cheese and the other with CanBech black fig sauce. Then I added a pinch of greens and assembled the sandwich, pressing down with the palm of my hand. I heated it in a pan on the stove until the cheese melted into the greens. Generous amounts of the black fig jelly seeped through the bread and cheese, mingling its aroma with the warming olive oil. I set the grilled cheese sandwich down upon a wooden board and cut it in half.  The melt of cheddar, fragrant with truffle and fig, was enough temptation to sink my teeth into. I shared the sandwich with my honey. He rolled his eyes in pleasure and sighed aloud after one bite. After we devoured the sandwich, I made just one more. This is good reason to try other combinations of CanBech sweet sauces.


CanBech sweet sauces are the perfect pairing for cheese. Each jar comes with pairing suggestions depending on the type of cheese— soft cheeses, hard cheeses, soft paste and blue cheeses. There are some amazing vegan cheeses available these days, and I happened to have a container of Kite Hill vegan cream cheese (almond milk based) to serve with the remaining loaf of whole grain bread. I used Thompson grapes on one toast pairing. The delicate floral pops of ripe grapes complimented the cream cheese with the black grape CanBech jelly. Other toasts with avocado, shreds of dark leafy kale and red cabbage, sliced cucumber and edamame, and strawberries paired with black fig jelly. Making these toasts would work nicely as an appetizer for a small gathering.

For gluten-free and non-dairy options: You could easily use gluten-free crackers of any sort, and crispy slices of toasted jicama can also work well for a non-grain based cracker. Add vegan plant-based cheese and your choice of CanBech sweet sauce— just as satisfying without missing out on a cheese pairing experience. Try CanBech sweet sauces in other recipes as well.


The sweet sauces have a complex layer of flavors rather than a single note jam. Black grapes with Majorcan almonds, black figs with Australian macadamias and Jamaican pepper, peach and apricot with goji berries and Guatemalan cardamom, raspberry with rose petals and Szechuan pepper, and golden delicious apple with pistachios and cinnamon. CanBech suggests other uses for these gourmet sweet sauces on their website.

I’ve been hosting a CanBech giveaway on my Instagram feed to win prizes. The details are given on my Instagram post, so please join in. I’m extending the giveaway until August 15th 2015 and will choose three finalists to win. The grand prize includes a $100 gift card as well as CanBech gourmet sweet sauces. Savory or sweet, the flavor profiles of each sauce pairing can be used in a variety of ways.




This sleepy Sunday what-do-I-make-for-everyone brunch recipe came to me after the second cup of tea. I wanted to make something easy and wasn’t into flipping stacks of pancakes. I’ve been more focused on writing these days, so being in the kitchen, as much as I love it, has not happened as often. Sunday is here. I’m dreaming of going to the farmers’ market, though the heat of summer is upon us. Too hot.

It was Henry James that said “Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” I feel the same about Sunday brunch. 

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It’s a hot summer day. The sky is brilliant blue and birds are singing. July heat. I’m drinking a lot of coconut water mixed with sparkling soda and a squeeze of lime while planting in my garden, hands in the soil. The kids will be home from camp later (and they are always hungry!). I’m too hot (and lazy) to cook anything up tonight. The backyard patio is the place to dine on nights like this, with a big bowl of cold sesame noodles for everyone to share.

Sesame tahini paste, peanut (or cashew) butter, yuzu, lime, chili sambal and garlic make a zesty creamy sauce for these noodles. Add slivered cucumber, shredded red cabbage and carrots, garnish with cilantro as well as other toppings, and you have dinner covered, et voila!

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