Viewing entries tagged
vegetarian

Yogurt Spiced Carrots

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Yogurt Spiced Carrots

Yogurt Spiced Carrots

Organic Carrots
6 oz. 0% Fage Greek Yogurt
1/4 cup Chopped Hazelnuts or Walnuts
2 tbsp Parsley
1/4 cup raisins
1 garlic clove
1/2 tsp smoked paprika

  1. Preheat the oven to 410 degrees
  2. Place the carrots on a baking sheet and drizzle with olive oil and a pinch of salt
  3. Roast for 30 minutes or until slightly browned on the outside and tender
  4. While the carrots are roasting, place the raisins in a bowl and top with warm water to soak for 20 minutes.  These should plump up
  5. Drain the raisins and place the raisins, along with the yogurt and garlic in a food processor or blender.  Mix to combine until the sauce is smooth
  6. Once smooth, mix in the paprika
  7. Top the carrots with the yogurt sauce and sprinkle with nuts and parsley before serving

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Tahini Vinaigrette

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Tahini Vinaigrette

Drizzle this on LITERALLY everything...just trust me!!

Tahini Vinaigrette

1/4 cup Tahini
1 tbsp lemon juice
1 tbsp apple cider vinegar
pinch of salt
splash of water to reach desired consistency

  1. Combine all of the ingredients and whisk together.  I've been topping all of my roasted veggies with this recently!!

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Buffalo Cauliflower Poppers

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Buffalo Cauliflower Poppers

Buffalo Cauliflower Poppers

1 Head Cauliflower
3/4 Cup Water
3/4 Cup Brown Rice Flour or Garbanzo Bean Flour
1/2 tsp Garlic Powder or Garlic Salt
1/2 tsp Salt
1/4 tsp Pepper
1 Cup Buffalo Sauce
*optional 2 Scallions

  1. Preheat the oven to 450 degrees and grease a baking sheet with oil or line with parchment paper
  2. Chop the cauliflower into bite sized pieces and set aside
  3. In a mixing bowl, combine the water, flour, garlic powder, salt and pepper.  It should form a batter
  4. Dip each piece of cauliflower into the batter and place on the baking sheet
  5. Bake for 25-30 minutes
  6. While the cauliflower is baking, bring the hot sauce to a boil.  Let it simmer for 5 minutes until it reduces and thickens slightly
  7. When the cauliflower is done, put in a mixing bowl and coat with the hot sauce
  8. Top with scallions or parsley *optional

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Mint Pea Pesto

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Mint Pea Pesto

Mint Pea Pesto

*This dip is AMAZING with the paleo flatbread I posted

1 Cup Peas (frozen or fresh is fine.  if using frozen make sure they are defrosted)
1/4 Cup Basil
1/4 Cup mint
1/2 tsp Garlic Salt
2 tbsp Olive Oil

  1. Combine all ingredients in a food processor or blender
  2. Great for dipping or a sauce with quinoa, chicken, etc.

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Cauliflower Risotto

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Cauliflower Risotto

Cauliflower Risotto

1 Head of Cauliflower blended into rice consistency or One Bag Cauliflower Rice (Trader Joes has this and I stock up!)
3 Plum Tomatoes
1 Cup Cremini Mushrooms
2 Cups Spinach
1 Can Cannelini Beans
2 Cloves Garlic
2 Tbsp Olive Oil
Salt & Pepper to taste

  1. Thoroughly rinse and drain the cannelini beans
  2. Chop the mushrooms and tomatoes into small, bite-sized pieces
  3. In a saute pan, heat the olive oil and garlic
  4. Add the remaining ingredients (cauliflower, tomatoes, mushrooms, spinach, beans)
  5. Season with salt and pepper
  6. Cook for 20 minutes

*optional- I topped mine a grilled chicken breast, drizzled with balsamic reduction

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Mexican Sweet Potato Rounds

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Mexican Sweet Potato Rounds

This is one of my favorite go-to dinners in the winter. Inspired by the Goop recipe, It's really easy to throw together and screams comfort food.  I wanted to turn this one-pot skillet meal into a light and summery appetizer.

Mexican Sweet Potato Rounds

2 Sweet Potatoes
Kale, cut into small ribbons or bite size pieces
1 Can Black Beans, drained and rinsed
1 Avocado
1 tsp Cumin
Salt & Pepper
1 Lime

  1. Preheat the oven to 350 degrees
  2. Cut the sweet potato into 1/4 inch rounds
  3. Bake for 20 minutes or until sweet potatoes are slightly soft but still hold their shape when picked up
  4. While the sweet potatoes are roasting, in a skillet or saute pan combine the kale, black beans, salt, pepper and cumin
  5. Cook until kale is slightly wilted
  6. Remove the sweet potatoes from the oven
  7. Top the sweet potatoes with kale mixture
  8. Squeeze the lime over the sweet potato rounds and drizzle with hot sauce if desired

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Paleo "Fried" Rice

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Paleo "Fried" Rice

Ask and you shall receive.  My friend was craving fried rice and asked me to come up with recipe…so I did. 

This recipe is the EASIEST way to simplify and healthify takeout.  It takes less time to make than it would to even place your order on Seamless and costs way less.  Sounds pretty good to me!

Anything you’ve been trying to “healthify?”  Post in the comments below and I’ll come up with a recipe!

 

Trader Joes Paleo Fried Rice

*Note- I made this recipe entirely with fresh and frozen ingredients that can be found at Trader Joes – it’s cheap and delicious.  If they do not have riced cauliflower (it’s out of stock way too often because it’s so amazing), you can buy fresh or frozen cauliflower and place in the food processor until it is the consistency of rice.  Add the fresh cauliflower rice to a pan with mushrooms and peas and continue recipe as usual.

¼ bag riced cauliflower or head of cauliflower pulsed in food processor

¼ cup frozen (or fresh) mushrooms

¼ cup frozen peas

3 eggs scrambled

2 scallions chopped

1 tbsp cilantro chopped

1 tbsp rice wine or umi plum vinegar

2 tbsp tamari or gluten free soy sauce

season with salt and pepper

*optional- siracha

  1. Pour the riced cauliflower, frozen mushrooms, and peas into a microwave safe bowl
  2. Microwave for 3 minutes.  Stir and then microwave for 1 more minute
  3. While the vegetables are in the microwave, scramble 3 eggs in a nonstick pan
  4. When the vegetables are done, add the scrambled eggs and chopped scallions to the “rice”
  5. Pour in the sauce and stir to combine

 

 

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Haricots Verts & Snow Peas with Hazelnuts and Orange

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Haricots Verts & Snow Peas with Hazelnuts and Orange

Here’s a recipe from one of my favorite cookbooks, Ottolenghi.  The recipes are created by Yotam Ottolenghi and Sami Tamimi’s diverse culinary traditions rooted in the Mediterranean.   Everything has a ton of flavor and the recipes always manage to combine ingredients that I normally wouldn’t put together, but happen to pair perfectly.

I made this for brunch a couple weeks ago.  It’s light and perfect as a side or salad.  It has a beautiful green color and a contrast of flavors and textures that is unexpected and delicious!

 

Haricot Verts & Snap Peas with Hazelnuts and Orange

 

14 oz. haricots verts

14 oz. snow peas (can also substitute sugar snap peas)

1 cup unskinned hazelnuts

1 orange

1 clove crushed garlic

3 tbsp olive oil

2 tbsp hazelnut oil (or other nut oil, such as walnut)

salt and pepper to taste

 

  1. Preheat the oven to 350 degrees
  2. Using a small paring knife, trim the ends off the beans and snow peas
  3. Bring a large pot of bowling salt water to boil
  4. Boil the string beans for 3-4 minutes
  5. Remove the string beans from the water, keeping the water on the stove
  6. In a colander, run the string beans under cold water.  This blanches the string beans and helps them maintain their vibrant green color.
  7. Place the snow peas in the boiling water on the stove
  8. Cook the snow peas for 1-2 minutes
  9. Remove the snow peas and run under cold water (same as you did with the haricots verts)
  10. While the beans are drying, scatter the hazelnuts on a baking sheet and toast in the oven for 10 minutes
  11. Allow the nuts to cool.  Once you’re able to handle them, rub the nuts in between two paper towels or kitchen towels.  The skin should easily come off
  12. Chop the hazelnuts
  13. Using a vegetable peeler, remove the peel from the orange and slice into very thin matchsticks.  You can also use a zester if that’s easier!
  14. Combine the olive oil, hazelnut oil, salt, pepper, garlic, and the juice of half an orange.  Whisk together.
  15. To assemble the salad, combine the beans, hazelnuts and orange zest in a bowl.  Toss with olive oil and hazelnut oil mixture.

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Chimichurri Sauce

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Chimichurri Sauce

Like most of my recipes, this stemmed from a need to use up ingredients in my fridge.  Anytime I buy herbs I always have leftovers because they’re usually used in such small quantities.

This is the perfect recipe to use up the bulk of your extra greens/herbs.  It’s so simple and takes less than 5 minutes to prepare.  I swear I would put this sauce on everything!

I first used it on top of steak in my paleo steak tacos (pictured), but I also love it on chicken, fish, eggs, salads…everything!

 

Chimichurri Sauce

 

4 cups parsley leaves

1 cup mint leaves

4 cloves garlic

½ medium red onion (roughly chopped)

zest of 1 lemon

1 cup olive oil

4 tbsp lemon juice

2 tbsp white wine vinegar

½ tsp red pepper flakes

pinch of salt to taste

 

  1. Add all ingredients to a food processor
  2. Blend until everything is smooth
  3. Taste and adjust seasoning if necessar

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Pumpkin Caponata

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Pumpkin Caponata

Like many recipes before it, this stemmed from a need to use up leftovers.  I had just made Daphne Oz’s Sweet Potato and Apple Casserole, which is delicious!! I swapped the sweet potato puree for pumpkin and was left with 1 cup of pumpkin puree.  I also had leftover raisins, which are called for in the casserole as well. 

Pumpkin and raisins naturally leads my mind to dessert but one of my resolutions for 2016 is to cut out dessert so I decided to challenge myself and turn it into something savory.   

I rummaged in my kitchen and found capers and pine nuts.  Combined with raisins these are common ingredients in a caponata, which is a Sicilian Italian dish.  I decided to try a pumpkin caponata.  The only ingredients I had to buy were eggplant and tomatoes, easy enough. 

As a side dish or blended to be a puree, this came out so well!  I think you’re really going to like this and it’s so versatile.  After having it for dinner with chicken, I used it the next morning with eggs.  Finally I finished the remaining leftovers by adding it to sautéed kale.

 

Pumpkin Caponata

 

1 Cup Pumpkin Puree

1 Package Cherry Tomatoes

1 Small Eggplant

½ cup pine nuts

½ cup raisins

2 tbsp capers

Olive Oil

Salt and Pepper to taste

 

  1. Preheat the oven to 425 degrees
  2. Dice the eggplant and halve the cherry tomatoes
  3. In a large mixing bowl combine the tomatoes, eggplant, pine nuts and raisins.  Toss with olive oil, salt, and pepper
  4. Add the pumpkin puree to the mixing bowl and combine until the pumpkin is evenly coating the mixed vegetables
  5. Lay the mixture on a sheet pan and bake for 30 minutes or until eggplant is soft and tender
  6. Add capers
  7. Serve as is or place in a food processor to make a puree

  

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Roasted Rainbow Carrots with Carrot Top Chimichurri

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Roasted Rainbow Carrots with Carrot Top Chimichurri

As I mentioned in my recipe for Kale Stem Pesto, I’m big into food waste now.  Having realized how much GOOD food I had been throwing away over the years, I’m trying to compensate by making recipes with the “scraps” and sharing them with all of you!

I was first inspired by a recipe on the blog, Love & Lemons, which is a beautiful plant-based food blog.  If you haven’t had a chance to check it out, I highly recommend it.  They make a carrot top pesto, which I will also have to try!  But I figured, if it can be made into a pesto, it can also be made into a chimichurri sauce.

Traditional chimichurri is made with parsley as the green, so here I just substituted carrot top greens.    Everything else about a traditional chimichurri, stays the same- oregano, olive oil, vinegar, etc.

Of course this recipe can be made with any kind of carrot but I thought rainbow carrots would be a great way to brighten up the dinner table.  This dish was vibrant in both color and flavor.

Give it a try and next time you are about to throw away food scraps, stop and ask yourself, can this become something delicious?  Not sure?  Ask me!  I would love to learn and experiment and create great recipes from what would otherwise be garbage.

 

Roasted Rainbow Carrots with Carrot Top Chimichurri

2 bunches of rainbow carrots

1 cup finely chopped carrot top greens

3 tsp dried oregano

¼ tsp cumin

1 tsp paprika (sweet or smoked is fine)

½ tsp crushed red pepper flakes

1 garlic clove minced

¼ cup olive oil

¼ cup white wine vinegar (red will work as well)

salt and pepper to taste

 

  1. Preheat the oven to 450 degrees
  2. Peel the carrots and on a roasting pan lightly coat with olive oil
  3. Roast the carrots for 30-40 minutes
  4. While roasting, combine the remaining ingredients in a bowl
  5. Drizzle the sauce over the carrots and save some for dipping!

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Hail to the Kale

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Hail to the Kale

Amen Beyonce, Amen!  I’ve said it before and I’ll say it again.  I LOVE kale. 

Kale is extremely fibrous.  Why is this important?  Well first, the obvious, fiber is awesome!  Fibrous foods take longer to digest and therefore keep you fuller longer.  Second, kale can be massaged (think kale at a spa) ahead of time, which makes for the perfect make-ahead meal.
 
Massaging kale helps to break down its tough cellulose structure, making kale more palatable, less bitter, and easy to digest.  My preferred massage method?  Give the kale a good rubdown with your salad dressing.  Combining two steps into one.
 
Below is a super simple salad vinaigrette that will help break down the kale.  If you’re not a huge kale fan, I highly recommend you try out this technique!

Kale Salad Vinaigrette

2 tbsp olive oil
2 tbsp lemon juice
1 tsbp dijon mustard
1 tsbp sherry vinegar
salt and black pepper to taste

  1. Whisk all ingredients together
  2. Pour vinaigrette onto kale and massage together for a few minutes

 
 

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Creamy Cauliflower Soup

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Creamy Cauliflower Soup

This is one of my cold-weather favorites.  It tastes creamy and truffle-y (I know that’s not an adjective but it should be)!   The best part?  This decadent soup takes no more than 15 minutes start-to-finish!   I mean really, what’s better than a super healthy recipe that tastes so indulgent? 

As the weather gets colder, my social calendar comes to a screeching halt (voluntarily of course).  I hate the cold; I’m basically allergic to it.  As a result, I stay inside, cook soup, and watch Netflix.  Not so bad right?

This soup is perfect for batch cooking.  One head of cauliflower goes a long way!  This is my go-to Sunday recipe that won’t cock-block my Netflix binging and can still carry me through several lunches at work. 

If you’re in a pinch for lunch and dinner, give this super simple recipe a try!

 

Creamy Cauliflower Soup

Half head of cauliflower or 2 packages pre-cut cauliflower

Chicken Stock to cover

Salt and Pepper to taste

1 sprig chopped rosemary

1 sprig thyme

1 tsp truffle oil

*Optional- truffle Marcona almonds (Trader Joe’s_

  1. Place the cauliflower in a saucepot.  Add chicken stock to completely cover the cauliflower
  2. Bring the chicken stock and cauliflower to a boil
  3. Boil for 10 minutes or until cauliflower is fork tender
  4. Using a slotted spoon, place the cauliflower in a food processor with salt and pepper, rosemary, and thyme.  You will most likely have to do this in batches, depending on the size of your food processor.  With each batch of strained cauliflower, add 1 ladle of the chicken stock that the cauliflower was cooked in, into the food processor.  
  5. Puree until it is a creamy soup consistency
  6. Drizzle with truffle oil and top with truffle Marcona almonds

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Butternut Squash Soup

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Butternut Squash Soup

Butternut squash soup is comfort food for me.  For starters, it is warm, creamy and delicious.  The soup is very simple, yet it’s flavor profile is somewhat complex.  It’s a wonderful combination of sweet, spicy and savory.

This soup also reminds me of my mom.  She used to make the BEST butternut squash soup.  My brother and I would both call from college, asking for her recipe so we could try and mimic the comforting taste of home.

I’ve adapted her recipe for our busy lives.  Requiring minimal ingredients and steps, this is a simplified version of my mom’s famous recipe.  After all, I have to be true to the name, Made SIMPLE.  Now that I’ve simplified this recipe for you, there’s no excuse not to make it and enjoy a healthy and nutrient dense dish!

 

Butternut Squash Soup

 1 butternut squash, peeled, de-seeded and chopped, you can also buy one package of pre-chopped butternut squash

1 apple chopped

2 tbsp coconut oil

2 tsp red pepper flakes

½ tsp cayenne

2 tsp cinnamon

1 cup chicken stock

salt and pepper to taste

 

  1. Preheat the oven to 425 degrees
  2. Place the chopped butternut squash and apple on a baking sheet
  3. Drizzle with coconut oil, red pepper flakes, cinnamon, salt and peper
  4. Toss to coat evenly
  5. Roast the squash until fork tender, about 15 minutes
  6. Place the butternut squash, cayenne and cinnamon in food processor and add chicken stock.  Puree until creamy

 

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