Image – Page 7 – Kacey Tess

{updated} Green Bean Casserole

What you’ll need:

3 cups fresh trimmed grean beans

1 tbsp olive oil

2 garlic cloves minced

1 shallot sliced thinly

1 lb sliced mushrooms

1/2 tsp sea salt

1/2 tsp black pepper

1 can of Amy’s organic cream of mushroom soup

1 C crispy fried onions

What you’ll do:

Pre-heat oven to 350 and prepare a greased glass baking dish

In a large pot bring about 6 cups of water to a boil

Add green beans and cook for about 5 minutes until cooked

Strain green beans and cover with ice to stop them from cooking

In a large skillet heat the olive oil over medium and add the garlic and shallots

Cook until translucent, about 5 minutes

Add the sliced mushrooms, salt, pepper and cook until softened, about 8 minutes

Add the cream of mushroom soup and stir

Remove the green beans from the ice and add to mushroom mixture

After well combined pour mixture into greased baking dish

Place in oven and bake at 350 for 30 minutes

Immediately before serving add fried onions

Enjoy!!

{dairy free} Chocolate-Almond Ice Cream

What you’ll need:

1 can coconut milk (I use organic full fat)

1/4 C Almond milk

1/4 C cocoa powder

1/4 C honey

1 tsp almond extract

What you’ll do:

In a blender combine all ingredients

Pour mixture into ice cream maker and leave on for about 15 minutes

If you don’t have an ice cream maker pour mixture into an airtight container and freeze for about 6 hours until firm

(I garnished mine with coconut flakes)

Enjoy!!

Roasted Veggies on Rosemary Polenta

What you’ll need: Serves 2-4 (depending on if this is a main dish or just a side dish)

1 zucchini sliced

1 yellow squash sliced

1 bell pepper of each color (orange, green and red) chopped

2 roma tomatoes quartered

1 package sliced white mushrooms

1 carrot peeled and chopped

1 head of broccoli sliced into large pieces

1 tbsp olive oil

1 tsp dried rosemary

1 tbsp fresh rosemary

Instant polenta ( I use Bob’s Red Mill)

1 1/2 tsp sea salt

1 tsp black pepper

1/4 tsp red pepper flakes

What you’ll do:

Pre-heat oven to 425

In a large bowl or large ziplock back combine all veggies, oil, 1 tsp sea salt, 1/2 tsp black pepper, dried rosemary and red pepper flakes

After all veggies are coated with olive oil spread onto a baking sheet

Bake at 425 for 10-15 minutes until veggies are tender

While veggies are baking make polenta according to instructions on the package

When polenta is done stir in fresh rosemary, 1/2 tsp sea salt and 1/2 tsp black pepper

Remove veggies from oven and serve on top of the polenta

Enjoy!

Breakfast Sandwich

What you’ll need: Serving 1 sandwich

1 Bagel (I use green chili bagels)

2 eggs

2-3 tomato slices

2-3 red onion slices

1 wedge of reduced fat swiss cheese babybel

What you’ll do:

Toast the bagel

Fry the eggs until yolk is hard

Spread the cheese over the bagel

Add the tomatoes

Add the onion and the egg

Enjoy!

{fashion inspired} Tomato soup with caprese cheese bread

Follow the link below to get the recipe for this fashion inspired recipe

http://sociallyshoppable.com/style/style-inspired-recipe-tomato-basil-soup-with-caprese-garlic-bread/

Roasted Carrots

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!!

Vegan Coconut Muffins

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!!

Homemade Whole Wheat-Spinach Pasta

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!!

Stuffed Pasilla Peppers

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!

Homemade Red Sauce

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!