What you’ll need:
4-5 carrots of any color chopped into 1/4″ pieces
1 tbsp olive oil
2 tsp light brown sugar
1 tsp sea salt
1/4 tsp black pepper
What you’ll do:
Pre-heat oven to 400
Toss the carrots in olive oil
Spread out evently on a baking sheet
sprinkle sugar, salt and pepper on carrots
Bake for 15 minutes or until soft
Tast, sprinkle with more salt if wanted
Enjoy!!
What you’ll need:
1 tbsp flaxseed meal (you could use an egg in place of this if you aren’t vegan)
2.5 tbsp water
1 C unbleached all purpose flour
3/4 C coconut flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 C soy buttermilk (you can make your own by mixing the juice from 1/2 lemon into soymilk)
1 C soy or coconut yogurt
1/4 C shredded coconut + 1 tbsp for tops
1/2 C brown sugar
2 tbsp maple syrup
What you’ll do:
In a small dish combine flaxseed and water and let sit for at least 5 minutes
Heat oven to 375
Prepare a muffin sheet with non stick cooking spray and muffin liners
In a large bowl combine all dry ingredients
Add milk and yogurt, combine thoroughly
Add coconut, syrup and sugar and combine
Add flaxseed mixture and combine
Pour batter into lined muffin sheet
Top each muffin with a few shreds of coconut
Bake at 375 for 15-20 minutes until lightly browning
Remove from oven and cool completely before eating
I think these muffins are even better the next day
Enjoy!!
What you’ll need:
1 bag of spinach (about 8 oz) steamed and drained
2 eggs
1 egg yolk
2 1/2 C whole wheat flour + 1 tbsp for kneading
1 tsp sea salt
What you’ll do:
Squeeze drained spinach to remove any water
Place in a food processor
Blend for 30 seconds
Add eggs and egg yolk
Blend an additional 30-60 seconds until well combined
Add flour and salt and pulse until combined
Remove from food processor and knead by hand for a few minutes on a well floured area
Using a rolling-pin roll out dough until it is about 1/4″ thick
Cover with plastic wrap and let sit for at least 30 minutes
Run dough through a pasta maker (I use an attachment on my Omega Juicer)
Drop in salted boiling water for about 3-4 minutes
Top with your favorite sauce
Enjoy!!
What you’ll need:
1 batch homemade red sauce (see previous blog post)
4 pasilla peppers de-veined and seeded cut in half lengthwise, stems left intact (as shown in picture)
1 can black beans rinsed and drained
1 can corn drained
1 white onion chopped finely
1 1/2 C reduced fat colby jack blend shredded cheese
2 tsp garlic powder
1 tsp sea salt
What you’ll do:
Pre-heat oven to 400
In a glass casserole dish pour 1/2 of the red sauce
In a large mixing bowl combine black beans, corn, onion, 1 C cheese, garlic powder and salt
Stuff peppers with bean mixture and place in casserole dish
pour remaining red sauce over peppers
Top with remaining 1/2 C cheese
Bake at 400 for 30 minutes covered with foil
Remove foil and bake for an additional 5 minutes until cheese is bubbling
Enjoy!
What you’ll need:
Guajillo chili pods (you can find these in the mexican section, they are dried and in a bag)
1 Can whole tomatoes with juice
1 medium white onion coarsly chopped
2 garlic cloves
1 jalapeno seeded and de-veined (use 1/2 if you want a mild sauce)
2 tsp sea salt
What you’ll do:
Fill a medium sauce pan halfway with water and bring to a boil
Remove the stems and dump the seeds out (it’s okay if they don’t all come out)
Add the chili pods; depending on how you want it add between 4-8 (I used 8 and it was a hot sauce)
Boil until soft about 10 minutes
Add tomatoes, onion, garlic, jalapeno, chili pods, 1/4 C of water that you boiled the chili pods in and 1/2 of the salt in a blender (I use a Blendtec) and combine until smooth
Taste, add the other half of salt if wanted
Enjoy!!
Enjoy!
What you’ll need:
Vegetable oil for frying
1 tsp seasame oil
1 egg yolks
1 C cold water
1 C flour ( I used unbleached all purpose)
1 bunch of aparagus cleaned and trimmed
Sea salt
Sriracha
What you’ll do:
In a large bowl whisk egg yolk
Add water slowly until fully incorporated
Add flour at once and mix just until combined
Heat oil over medium high heat (375 degrees)
Dip asparagus in batter and add to oil
Cook about 2 minutes on each side until golden brown
Remove and place on a plate covered with a paper towl
Sprinkle with sea salt
Serve with Sriracha or soy sauce
Enjoy!
What you need:
1 cinnamon stick
5 cloves
10 whole peppercorns
10 coriander seeds
1 2″ piece of ginger peeled and chopped roughly
3 garlic cloves
8 C water (or 2 quarts)
2 Tbsp vegetable better than bullion or 2 bullion cubes
(you could alternatively use 8 C vegetable stock)
1 yellow onion peeled and quarted
2 carrots peeled and roughly chopped
1 package of rice or udon noodles (I prefer udon)
Fresh basil leaves
Fresh mint leaves
Fresh cilantro leaves
Jalapeno sliced thinly
1 bunch green onions chopped
What you’ll do:
In medium over medium heat saucepan dry roast the cinnamon, cloves, peppercorns and coriander until the are fragrant
Add ginger, garlic, water and bullion (vegetable stock), onion and carrots
Bring to a boil then reduce heat and simmer for 30 minutes
Strain all spices, onion and carrots out so only broth is remaining
Add noodles and cook until tender (About 6-7 minutes if using udon noodles)
Spoon into bowl and top with basil, mint, jalapeno and cilantro
Add Sriracha if wanted
Enjoy!
What you’ll need:
Makes 6 Sandwiches
12 pieces of whole wheat bread (I used pita bread)
1 individual size fat free greek yogurt
1/2 C fresh dill
1/2 lime (juice)
1 tbsp olive oil
1 can chickpeas drained
1 jalapeno (optional) seeded and chopped finely
2 tsp tumeric poweder
1 tsp chili powder
1 tsp sea salt
1 tsp black pepper
1 cucumber peeled and diced
10 cherry tomatos halved
1 lemon (juice)
1 can tuna fish drained (optional)
1 C arugula, spinach or lettuce
What you’ll do:
If using peta bread preheat oven to 375, wrap peta in foil and bake untill hot about 10 minutes
If using whole wheat bread toast bread or place under the broiler for 2-3 minutes
In a small bowl combine yogurt, dill and lime juice
Set aside
In a medium skillet heat oil over medium heat
Add chickpeas and jalapeno
Add turmeric, chili powder, salt and pepper
Cook until slightly golden brown, about 7 minutes
Pout into a large bowl
Add cucumber, tomatoes and yogurt
Mix thoroughly
Add lemon juice and tuna
Mix again
Assemble sandwich
Enjoy!
What you’ll need:
2 C Feta cheese
1 can arichoke hearts
Sprinkle of red pepper flakes
1 Tbsp olive oil
10 green olives sliced
Crackers ( I used homemande seasame seed crackers)
What you’ll do:
Preheat oven to 375
Grease a 9″ square or round glass dish
Pour feta in dish
Add oil
Sprinkle with red pepper flakes
Add artichokes
Cover with foil
Bake for 15-20 minutes until warm and bubbling
Serve warm on crackers and top with olives
Enjoy!!
What you’ll need:
2 C Brussel sprouts cleaned and trimmed (I used purple)
(To save time you could substitute 1/2 head purple cababage)
1/2 small red onion sliced thinly
1 pomegranate (seeded)
1/4 C parmesan cheese (optional)
1/2 lemon (juice)
1 tsp honey
1 tsp stone ground mustard
2 tsp olive oil
Sprinke of sea salt
What you’ll do:
Slice the red onion and soak in cold water while you are preparing the brussel sprouts (soaking the onion helps to mellow the flavor a bit)
Seed the pomegranate
In a small bowl combine the lemon, honey, mustard, salt and oil. Set aside
Clean and trim the brussel sprouts
Using a madoline shave the brussel sprouts, as this can take a bit of time with brussel sprouts you can alternativley use purple cabbage to save some time
Combine brussel sprouts, onion, pomegranate and cheese in a large bowl
Add the dressing and mix thouroughly
Enjoy!!
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Kacey Tess 