vanilla rose chia pudding.

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so chia pudding is sort of a love it or hate it thing. my bff thinks it’s like swallowing spoonfulls of snot, but i on the other hand think it’s delicious. i’m a total and complete sucker for anything rose flavored, so i thought i’d give rose water chia pudding a shot. it turned out as amazing as i dreamed it would. the almond milk smoothes out any bitterness from the rose flavor perfectly.  it’s my new fave rave.

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ingredients:

  1. 8 tablespoons chia seeds
  2. 2 cups almond milk
  3. 1 tablespoon rose water
  4. 2 tablespoons pure maple syrup or agave
  5. 1 teaspoon vanilla extract

directions:

  1. mix the almond milk, vanilla, maple syrup, and rose water together
  2. pour liquid mixture over the chia seeds and stir till seeds are evenly mixed in
  3. stir again five minutes later, and five minutes after that
  4. let sit for at least an hour, or in the fridge overnight

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purple sweet potatoes with thai sauce.

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it’s been an actual while since i put up a recipe, so i thought i’d share my current favorite meal: baked purple sweet potatoes with thai sauce. i came across these purple sweet potatoes at whole foods and have become pretty much hooked on them. they’re different than the purple skinned sweet potatoes at trader joe’s or the small purple potatoes that you typically see mixed in with red and fingerling potatoes. they are less sweet than an orange sweet potato and have a velvety texture that is amazing. the sauce is the sauce that i use for spring rolls, it’s simple and easy to make and doesn’t require any blending or cooking. i love this dish because it tastes like heaven and it’s super quick and easy to make.

ingredients:

  1. 4 medium sized stokes purple sweet potatoes
  2. 1/2 cup red onion, chopped
  3. 1/2 cup green onion, chopped
  4. 1/2 cup peanuts, chopped (optional)
  5. for the sauce: 2 tablespoons tahini
  6. 1 tablespoon sesame oil
  7. 2 tablespoons pure maple syrup
  8. 2 1/2 teaspoons sriracha sauce (more or less to taste)
  9. 4 tablespoons coconut aminos (or tamari)
  10. juice of 1/2 lime

directions:

  1. pre-heat oven to 400 and coat a baking sheet with non-stick spray
  2. clean the potatoes and poke them each with a fork a couple of times
  3. roast potatoes in 400 oven until soft, about 45 minutes
  4. to make the sauce: combine all ingredients in a bowl & whisk
  5. top cooked potatoes with red & green onion & peanuts & drizzle with sauce

the end.

the breakfast cookie.

i love a good cookie with my morning coffee. the breakfast cookie is something that my mom passed down, through the ages, if you will. my mom is not a fan of breakfast (although she does love a nice 2 mimosa brunch from time to time), she’s more of a coffee only gal. that is, except when a good breakfast cookie comes her way. a breakfast cookie is a very special thing. it can’t just be any old cookie. the cookie can’t be too sweet, it has to go well with a strong cup of coffee and if at all possible, it should be dunk-able. today i whipped these ones up and i feel like my mom will totes approve. they also happen to be gluten, dairy and sugar free. and they totally do not taste like paste or cardboard. thumbs up.

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banana peanut butter oat cookies

ingredients:

  1. 1/2 cup pure maple syrup
  2. 1/2 cup peanut butter
  3. 2 very ripe bananas
  4. 4 tablespoons melted dairy free butter or 1/4 cup melted coconut oil
  5. 1 chia egg (1 tablespoon chia seeds and 1 tablespoon warm water)
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1 cup gluten free oats
  10. 2 cups gluten free all purpose flour

directions:

  1. pre-heat oven to 350
  2. make your chia egg: in a small bowl combine 1 tablespoon chia seeds with 1 tablespoon warm water and set aside
  3. spray 2 baking sheets with non-stick spray (i used trader joe’s coconut oil spray)
  4. in a stand mixer or large bowl combine the peanut butter, maple syrup, bananas and melted butter (or coconut oil) and beat on medium speed until smooth
  5. add in the chia egg and whisk in the vanilla, baking soda & powder and mix on medium speed, about 30 seconds
  6. stir in the oats and gluten free flour and mix everything together on medium speed until combined
  7. transfer to baking sheets in tablespoon size balls
  8. bake until lightly browned on the edges, about 17 minutes

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the end.

smashed potatoes.

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over the past couple of years i’ve thought many times that i could go on an all potato diet and be totally happy. potatoes are pretty much my favorite thing, any time of day. i bought a little satchel of rainbow colored potatoes and wasn’t really feeling like boiling them was where it was at, so i decided to do a smashed potato. boiling them first, and then putting them in the oven makes them come out a little crispy and perfect topped with just about anything (guacamole or spicy mayo are my faves).

ingredients:

  1. 1 bag of mini potatoes (about 20)
  2. 2 tablespoons olive oil
  3. salt and pepper to taste

directions:

  1. pre-heat oven to 425 degrees
  2. spray a baking sheet with non-stick spray
  3. fill a large pot with water and potatoes and bring to a boil
  4. cook potatoes until fork tender, about 20 minutes & drain
  5. place potatoes on the baking sheet and with a fork (don’t use your hands on hot potatoes!), smash the potatoes until flat
  6. drizzle smashed potatoes with olive oil & salt & pepper
  7. bake until golden and barely crisp on outsides, about 20 minutes

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the end.

spiced lentil stew.

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due to the extreme cold we are pretty much on an all soup diet over here. every night i find myself pulling out the dutch oven or crock pot. i rarely cook with curry, so i thought i’d put something together and this turned out really good. the red lentils really expand and absorb the liquid to make this pretty hearty. it was a hit for sure.

ingredients:

  1. 1/2 sweet yellow onion, chopped
  2. 2 tablespoons olive oil
  3. 1 cup red lentils
  4. 1 (15 oz) can of diced tomatoes, with liquid
  5. 2 tablespoons tomato paste
  6. 2 teaspoons cumin
  7. 1 tablespoon curry powder
  8. 1/2 teaspoon cinnamon
  9. 4 cups vegetable broth
  10. 2 cups water
  11. 1 teaspoon sea salt
  12. 1 teaspoon pepper
  13. 1 cup spinach leaves

directions:

  1. over medium heat: in a dutch oven or stock pot heat 2 tablespoons olive oil & add in onion
  2. add in cumin & curry powder and mix together, cook until onion is slightly translucent, about 2 minutes
  3. add in tomato paste, canned tomatoes and stir together
  4. next add in the lentils & the broth & water
  5. cover and bring to a boil
  6. let lentils cook on a full boil for about 5 minutes, then reduce heat to low, cover and let cook until lentils are plump, about 25 minutes
  7. add in the spinach & salt and pepper & stir, then serve

the end.

slow cooker vegan mexican quinoa stew.

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ah, the crock pot. there’s pretty much nothing better in winter than a crock pot, and it seems that we went right from summer into winter. forget fall. it’s cold, it’s rainy, there are boots on our feet and hats on our heads, everybody is coughing and clutching their hankies, it’s time. time to slow cook everything! i made this stew last night and it was so insanely good, i am planning on making this a weekly meal for sure. it’s super hearty and has that amazing melty-ness that you only get with a slow cooker.

ingredients:

  1. 1 sweet potato, cubed
  2. 1/2 sweet yellow onion, chopped
  3. 1 cup hominy (you can use corn if you prefer)
  4. 1 (15 oz) can black beans, drained and rinsed
  5. 1 cup quinoa, uncooked
  6. 1 cup vegetable broth
  7. 2 teaspoons cumin
  8. 1 teaspoon oregano
  9. 1 teaspoon chili powder
  10. 1 teaspoon paprika
  11. salt & pepper to taste
  12. 1 (14.5 oz) can fire roasted, diced tomatoes, undrained (include the liquid)
  13. 1 cup red enchilada sauce (canned is ok, or you can make your own: recipe here)

directions:

  1. spray slow cooker with non-stick spray
  2. place all of the ingredients into the slow cooker and stir together to make sure everything gets mixed
  3. place lid on the slow cooker and set to high
  4. cook on high for 3 hours, then remove lid & stir (make sure the quinoa is cooked & potatoes are tender, if not, cook on high another 30 minutes or so)
  5. replace lid and set slow cooker to warm, to let it settle and any remaining liquid absorb
  6. garnish with cilantro and serve

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the end.

sweet potato nachos.

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so, nachos are the jam. obviously. but oh the guilt! last weekend we were all feeling particularly burned out from a sleepless night and i was wanting to make something that would satisfy my family’s collective craving but make me still feel like we were, y’know, getting our veggies or whatever. this dish was real easy to make, super delicious, and enjoyed by all. my husband hearts dairy and i try to avoid it, so i covered half with cheese and left my half without. the cheese will make it all stick together and make it easier for scooping, but it’s just as good without cheese if you use a fork.

ingredients:

  1. 3 sweet potatoes, cut into 1/4 inch rounds
  2. 2 tablespoons olive oil
  3. 1/2 teaspoon sea salt
  4. 1/2 cup grated cheddar cheese (optional)
  5. 1 can of black beans, drained & rinsed
  6. 3 mini sweet peppers, seeded, cored & chopped
  7. 1 cup cherry tomatoes, halved
  8. 1 cup canned or frozen corn
  9. 2-3 green onions, chopped
  10. 1 avocado, chopped
  11. 1 small can sliced black olives
  12. handful of chopped cilantro (for garnish)

directions:

  1. pre-heat oven to 415
  2. spray 2 cookie or baking sheets with non-stick oil, then lay the sweet potato rounds in a single layer on the sheets. drizzle with the olive oil & sprinkle with sea salt
  3. bake the sweet potato until just tender (about 12 minutes), stopping half way to flip pieces over
  4. when potatoes are done remove from baking sheets and transfer to a cast iron skillet or baking pan, layering them with black beans, green onion, bell pepper, cheese (if using), corn & olives and place skillet in oven
  5. bake until cheese is melted, about 3 minutes
  6. remove skillet and top with cherry tomatoes & sliced avocado & sprinkle of cilantro.

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the end.