Tag:

easy

Walnut Cardamom Bliss Balls

Holy bliss balls, you guys!!! These little gems are seriously delicious. My husband and I ate them yesterday on our way home from hiking in the snow to get our Christmas tree, and we were both saying how much they taste like little donut holes. All my favorite spice flavors all in a little ball. What could be better!? These balls are great for making in large batches and freezing. A fresh batch can be kept in the fridge or even on the counter if you prefer them to extra soft when eaten. I’m headed off to Breitenbush Hot Springs for a 2 1/2 day retreat with some lady friends. See you when I get back! XO

Walnut Cardamom Bliss Balls
[Makes about 15 balls]

2 cups walnuts
3 cups almond meal
1 cup medjool dates, pitted (about 8 dates)
1/2 cup extra virgin coconut oil, melted
2 teaspoons coconut flour
2 teaspoons vanilla extract
1 teaspoon cardamom
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 pinches pink salt
Optional: 2 teaspoons reishi (or adaptogen of choice – maca or cordyceps would also be delish!)

1.) Process all ingredients in food processor until a sticky dough forms.

2.) Gently roll into small round balls. Roll balls in dried coconut, chopped nuts or any other desired add-in. Enjoy!

[Balls will keep in freezer for 1-2 months or in the refrigerator for 1 week.]

[Note: If balls are coming out too dry, try adding a tablespoon more of coconut oil or 2 tablespoons of almond butter to the food processor.]

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December 3, 2017 37 comments

Breakfast & Brunch Main Courses

Baked Eggs and Herbed Cauliflower Rice Skillet with Oven Roasted Tomatoes

With so much devastation the world over and days that feel oppressive and discouraging, I always turn to food to lift my spirits, nourish my body and reconnect with those I love. In these trying times, we need each other more than ever. As fall approaches, I’m planning to re-start up a supper club with some friends that we put on hold for the summer. Now is a good time to gather around the table, have engaging conversations and be grateful for all we do have. Together is the only way we can heal.

I don’t know about you, but I’m always looking for healthy brunch ideas. And I love hosting my friends for brunch. I used to love going out, but afterward I would always feel tired, sluggish, overly full and ready for a nap. These days, I favor brunching at home and keeping it on the lighter side. This recipe is so freaking good, easy to make and healthy. Made with Stahlbush Island Farms Cauliflower Crumbles, this recipe is relatively quick to make except for the tomatoes, but those can be made ahead if you prefer.

Roasted tomatoes are some of my favorite end-of-summer treats. They are sweet little gems that burst with flavor. I love adding them to just about any meal I prepare. You can roast a couple pints at a time and keep a container full in your refrigerator to use throughout the week. My favorite variety of tomatoes are sun gold (the yellow ones), so if those are available to you, I’d definitely recommend those.

Baked Eggs and Herbed Cauliflower Rice Skillet with Oven Roasted Tomatoes
[Serves 4-6]

For the tomatoes:
1 pint sun gold or cherry tomatoes
1 Tablespoon avocado oil
Salt + pepper, to taste

For the skillet:
2 bags Stahlbush Island Farms Cauliflower Crumbles
2 Tablespoons avocado oil
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup fresh dill, finely chopped
1/3 cup fresh Italian parsley, finely chopped
1/3 cup fresh cilantro, finely chopped
6 pastured eggs

To garnish:
3 scallions (green part only), cut thinly on bias
Almond milk ricotta or any other crumbly cheese you like
Radish sprouts

1.) Preheat oven to 250°. Halve tomatoes, toss in oil, salt and pepper. On a rimmed baking sheet, spread the tomatoes with the seeds facing up. Roast in the oven for 90-115 minutes. Tomatoes should be shriveled a bit and slightly golden in some areas. Once they’re done, remove from oven and set aside.

2.) Preheat oven to 350°. In a heavy-bottomed skillet that is oven safe, heat 2 Tablespoons oil over medium heat. Add cauliflower crumbles and sauté for 2-3 minutes stirring occasionally until cauliflower is mostly unfrozen. Cover pan with a lid and let cauliflower steam for another 3-5 minutes or until tender but not mushy.

3.) While cauliflower is cooking, prep the herbs. Once cauliflower is done, remove lid from pan, turn heat to low and throughly mix in the herbs, salt and pepper.

4.) Spread the cauliflower mixture so it’s even in the pan. Turn heat off. Create 6 holes and drizzle a bit of oil in each one. Crack one egg into each hole. Bake skillet in the preheated oven for 10-13 minutes or until egg whites are set.

5.) Remove skillet from oven, top with roasted tomatoes and desired garnishes. Serve immediately. Enjoy!

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September 6, 2017 4 comments

Smoothies

Creamy Vanilla Peach Smoothie

Stone fruit season is here! And I couldn’t be happier. Really though, what says summer more than peaches? This Creamy Vanilla Peach Smoothie features ALOHA’s Vanilla Protein Powder. 100% plant-based, this powder is made with organic hemp seed protein, organic pumpkin seed protein and organic pea protein. Each serving offers 18g of protein and 200mg of omega-3s and is an excellent source of iron and magnesium. I love that this protein powder doesn’t have that chalky taste that so many others do. The vanilla flavor pairs well with the fresh peaches and yogurt.

I included tocos, reishi and cordyceps in this recipe, but feel free to swap those out. You could use collagen in place of the tocos, and any adaptogens you like in place of the reishi and cordyceps. Or if you don’t have any of those things, just exclude them altogether. The smoothie will be just as tasty. Enjoy!

[This post is sponsored by ALOHA. All thoughts and opinions are my own.]

Creamy Vanilla Peach Smoothie
[Makes 1 bowl]

1 zucchini, peeled and chopped
1 cup ripe peaches
1 cup unsweetened coconut yogurt
2 scoops ALOHA Vanilla Protein Powder
1 Tablespoon goji berries
1 Tablespoon tocotrienols
1/2 teaspoon reishi
1/2 teaspoon cordyceps
To garnish: Fresh peaches, dried coconut chips, bee pollen and edible silver

1. ) In a high-speed blender, blend all ingredients until very smooth. Pour into a bowl, top with desired garnishes and enjoy!

July 4, 2017 0 comment

Breakfast & Brunch

Paleo Breakfast Nachos

These Paleo Breakfast Nachos are definitely my new favorite dish to make for brunch. They’re relatively easy to make and are extremely satisfying. The key for success with this recipe is using a mandolin to uniformly and thinly slice the sweet potato chips. I have this mandolin, and I can’t say enough good things about it. I use it for slicing veggies multiple times a day. Just be careful of your fingers! The other key for success here is making sure the chips are spread out over the baking sheet without any overlapping. You will most likely need 2-3 baking sheets to make this happen. This will allow them to get nice and crispy. These are dairy-free, cheeseless nachos, which may seem like an oxymoron, but the gooey eggs take the place of any cheese, and I seriously didn’t even notice or care that there was no cheese or cheeze involved.

Paleo Breakfast Nachos
[Serves 2-3]

2-3 medium sweet potatoes, sliced thinly using a mandolin
2 Tablespoons avocado oil
1 teaspoon salt
3 eggs, cooked sunny side up or however desired
1 cup black beans
1 avocado, sliced
1 jalapeño, sliced into rounds
2 scallions, thinly sliced
1/3 cup cilantro, chopped
1/3 cup salsa (I used this fermented kind)

1.) Preheat oven to 425° Slice the sweet potatoes 1/8” thin using a mandolin. In a large mixing bowl, toss to coat with the avocado oil and salt.

2.) Spread sweet potato slices on 2-3 rimmed baking sheets making sure that none of the slices are overlapping. Bake in the oven for 10-15 minutes, flipping once halfway through.

3.) Meanwhile, prep the veggies and cook the eggs. To make a sunny side up egg: oil a small cast iron pan and heat over medium. Once the pan is hot, turn down the temperature. Crack the egg into the pan and allow to fry for about 3-5 minutes or until the egg white is mostly set. To finish the egg, cover pan with lid, turn off heat and allow to sit for another 1-3 minutes.

4.) Once the sweet potatoes are finished, remove from oven and pile onto one baking sheet. Cover with black beans and avocado slices. Carefully slide each of the eggs on top of the chips. Top with jalapeño, scallions, cilantro and your favorite salsa. Enjoy!

May 9, 2017 4 comments

Breakfast & Brunch Smoothies

Strawberry Almond Coconut Chia Parfaits

2 cups almond mylk
2 Tablespoons coconut butter
6-8 frozen strawberries
1/2 teaspoon maca powder
1/2 teaspoon astragalus powder
6 Tablespoons chia seeds
Non-dairy yogurt for layering (preferably coconut yogurt)
To garnish: fresh strawberries, coconut chips and freeze dried strawberries (optional)

1.) Add Strawberry Almond juice, coconut butter, frozen strawberries, maca and astragalus to high-speed blender. Blend for about 45 seconds until well combined.

2.) Pour contents of the blender into an airtight container or bowl with sealable lid. Whisk in chia seeds for 2-3 minutes. Cover and refrigerate overnight, or for at least 2-3 hours.

3.) In a small cup, press thin strawberry slices again the dry glass. Using a spoon, layer the chia seed pudding and coconut yogurt. Top with coconut chips and crushed freeze-dried strawberries if desired. Enjoy! [Note: You can double the recipe to make a large batch of chia pudding that will stay fresh in your refrigerator for up to 3 days.]

Original recipe created for Pressed Juicery.

April 17, 2017 7 comments

Breakfast & Brunch Snacks

Vegan Paleo Blueberry Protein Muffins

Vegan Paleo Blueberry Protein Muffins
[Makes about 16 muffins]

3 cups almond meal
1 scoop (or about 2 1/2 Tablespoons) of your favorite vanilla protein powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon pink salt
4 flax eggs (4 Tablespoons ground flax seeds + 10 Tablespoons water)
1/2 cup puréed pumpkin, from a can or homemade
3 Tablespoons coconut oil, melted
1 teaspoon apple cider vinegar
3/4 cup fresh blueberries

1.) Preheat oven to 350° F. In a small bowl, make the flax eggs by whisking together the ground flaxseed and water until well combined. Let sit to thicken for 5-10 minutes.

2.) Meanwhile, in a large bowl mix together all the dry ingredients with a rubber spatula.

3.) Once the flax eggs are ready, mix in the pumpkin, melted coconut oil and apple cider vinegar. Fold the wet ingredients into the dry ingredients until a thick dough forms. Gently fold in the blueberries being careful not to crush them.

4.) Divide the batter equally between paper-lined muffin tin cups. Since the batter is so thick, it’s helpful to use a tablespoon measuring spoon or cookie scoop to drop the batter into the cups.

5.) Bake for 20 minutes. Remove from oven and let cool 5-7 minutes before moving muffins to a cooling rack. Store muffins in an airtight container in the refrigerator for up to 5 days, or on the counter for up to 2 days.

April 14, 2017 13 comments

Main Courses

Sweet Potato Noodles with Miso-Cashew-Lime Dressing

I’m pretty obsessed with the idea that you can now make ‘noodles’ out of so many different types of veggies. Sweet potatoes included! If you don’t have a spiralizer, this one is great and relatively affordable. Also if you are confused about the difference between a yam and a sweet potato, this article will make it clear. This meal takes very little time and effort to put together, makes a great lunch and can be eaten warm, at room temp or chilled.

The creamy Miso-Cashew-Lime Dressing would be delicious on a leafy green salad or a some noodle dish. If you want to make the dressing spicy, you could add the jalapeño to the other ingredients before blending, as opposed to garnishing with it at the end. Either way, the spice is nice! Enjoy!

Sweet Potato Noodles with Miso-Cashew-Lime Dressing
[Serves 3-4]

3 jewel yams, spiralized
1 recipe spicy baked tofu, or 1 package ready-to-eat tofu like this one
4 oz shiitake mushrooms, cut however desired
3 radishes, thinly sliced using a mandolin if possible
3 scallions, thinly sliced
2 Tablespoons avocado or coconut oil + 1 teaspoon (for shiitakes)
2 teaspoons liquid aminos or tamari
1/4 cup cilantro, chopped
1/4 cup basil, chopped
1 jalapeño, diced
To garnish: black sesame seeds, extra lime slices

For the dressing:
2 Tablespoons olive oil
1 Tablespoon white miso
1 Tablespoon raw cashew butter
1 teaspoon sesame oil
1 teaspoon liquid aminos or tamari
1 Tablespoon water
1 garlic clove, minced
Juice from 1 lime

1.) If making your own baked tofu, follow this recipe and all 30-35 minutes for cooking time.

2.) Blend all dressing ingredients in high-speed blender for about a minute or until very smooth. Set aside.

3.) Spiralize the yams and set aside. In a large skillet, heat 2 tablespoons of avocado or coconut oil over medium-high heat. Toss in the yam noodles and sauté for 8-10 minutes.

4.) While the noodles are cooking, sauté the shiitakes in a dry cast iron skillet over medium heat. After about 5 minutes, add 1 teaspoon avocado/coconut oil and liquid aminos/tamari and cook until finished, about another 3-5 minutes.

5.) Once the noodles are tender-crisp, add the tofu and shiitakes and cook another minute or two. Remove from heat, add the radishes, scallions, cilantro, basil and jalapeño. Toss with dressing and garnish with black sesame seeds. Enjoy!

January 24, 2017 6 comments

Soups + Salads

Blood Orange, Romaine, Avocado and Fennel Salad with Creamy Meyer Lemon Dressing

Happy New Year! The holidays are so lovely, but I always look forward to the January restart. It feels so good to eat lighter meals, exercise more and get back to optimal health. I don’t know about you, but I still crave salads in the winter. Not as often as in the summer (everyday), but definitely on a weekly basis. This citrus salad is one of my favorites. It almost makes me forget it’s winter. Crunchy, bright and creamy. Best eaten with a fork and knife.

I made this dressing creamy with the addition of a store-bought cashew cheeze from brand Heidi Ho. If you haven’t tried this brand of plant-based cheezes, you really should. They are sold nationally, so hopefully you’re able to find it or one like it. If not, I made some notes at the bottom with some alternatives, including making your own or using finely grated parmesan if dairy isn’t a problem for you. I also recommend using very high quality extra virgin olive oil. It really does make a huge difference.

Blood Orange, Romaine, Avocado and Fennel Salad with Creamy Meyer Lemon Dressing
[Serves 2-4]

For the salad:
3 romaine hearts, washed and dried thoroughly, leaves left whole
2-3 blood oranges, cut into bite-sized pieces or thinly sliced whole
1 avocado, cubed
1 small fennel bulb, thinly sliced
1 15 oz can garbanzo beans
3 Tablespoons pumpkin seeds, toasted
1 teaspoon Meyer lemon zest
Salt + pepper, to taste

For the dressing:
3 Tablespoons extra virgin olive oil, highest quality available
2 Tablespoons Meyer lemon juice
2 Tablespoons cashew cheeze, either store bought or homemade*
1 clove raw garlic, pressed
Salt + black pepper, to taste

1.) Toast the pumpkin seeds in a dry skillet over medium heat for about 3-4 minutes or until browned. Set aside.

2.) Drain and rinse the garbanzo beans. Set aside.

3.) Make the dressing by whisking together all ingredients in a small bowl. Set aside.

4.) Put together the salad by layering the romaine leaves with the blood orange, avocado and fennel. Top with garbanzo beans, pumpkin seeds and Meyer lemon zest. Drizzle with dressing, serve and enjoy!

*I recently discovered Heidi Ho‘s line of plant-based cheezes, and I’m completely obsessed. For this recipe, I used the Ne Chèvre – Pure. If you don’t have or aren’t able to find vegan cashew cheese, you could make a super quick version for this recipe by blending some soaked cashews, lemon juice, nutritional yeast and salt until smooth. If you’re looking for a recipe, this one is great. Alternatively, you could add raw cashew butter, tahini or finely grated parmesan instead of the cashew cheeze. You may just need to adjust the lemon juice, garlic and salt + pepper to taste.

January 4, 2017 0 comment

Main Courses

Simple Deconstructed Sushi Bowls

I thought what better way to end 2016 than with a post inspired by my trip to Japan. After all, it was by far the most influential thing I did this year. The simplicity that is so inherent in Japanese culture has long inspired my work and my lifestyle choices. Experiencing it firsthand allowed it to take on a whole new meaning when I got home. In the kitchen, simple preparations with subtle yet potent flavor combinations, like these sushi bowls. I have to give serious props to Wildbrine for the arame ginger kraut used in these bowls. If you can get your hands on it, I highly recommend doing so. If not, pickled ginger or another Japanese-style kraut or kimchi will do the trick.

If you’re interested in the art of cooking sushi rice, this article does a great job of explaining. I’ve used it as the foundation for this recipe. The Japanese really take so much care in each tiny detail. The high quality and relaxed pace of life, even in a massive city like Tokyo, are things I think every culture can learn from.

Simple Deconstructed Sushi Bowls
[Makes 4 bowls]

For the sushi rice:
2 cups sushi rice, well rinsed (or any other kind of rice you like)
2.3 cups water (just eyeball it)
1/3 cup rice vinegar
1 1/2 teaspoons salt
1 1/2 Tablespoons black sesame seeds

For the toppings:
7 oz smoked salmon (Other options: grilled or raw sushi-grade salmon, poached egg, steamed edamame beans or tofu)
1 avocado
4 radishes, sliced paper thin
6-8 Tablespoons arame ginger kraut, or several slices pickled ginger per bowl
1/2 of a Japanese cucumber, sliced then cut into small pieces
3 scallions, white to light green part sliced thinly
1 sheet toasted nori, cut into small strips

For the drizzle:
1/3 cup toasted sesame oil
3-4 Tablespoons tamari
Optional: wasabi, to taste

1.) Using a fine mesh sieve, rinse the rice for 2-3 minutes or until the water runs clear. Using the ratio 1:1.15, add 2.3 cups of water and the rice to a small pot. Cook on high heat, stirring every minute or so until the water boilings. Once boiling, turn the heat to the lowest setting and place the lid on the pot. Cook for about 8 minutes or until there’s not water in the pot and the rice is tender.

2.) Using a wooden spoon, scoop rice from pot into a wooden bowl. Season the rice with vinegar, salt and sesame seeds by mixing for a minute or so. Set aside.

3.) Prep all toppings and sesame-tamari drizzle. Distribute rice between 4 bowls and top with desired toppings and drizzle. Serve immediately.

December 30, 2016 1 comment

Main Courses

Herbed Cauliflower Pizza Crust

I wasn’t originally planning to post this recipe, but many of you reached out to me asking for it, so here it is! Super simple, healthy and delicious. The key to the crust is to be sure to squeeze out as much water as possible from the cauliflower before making the dough. I use a nut mylk bag, but a clean dish cloth or cheese cloth would work too. Something to keep in mind: This won’t be like a traditional pizza crust, but it’s still amazingly delicious. If you’re looking for something more traditional, Bob’s Red Mill makes a great gluten-free pizza crust mix that can be made vegan.

Oh! And another amazing thing about this pizza is this vegan cashew- and coconut-based cheeze that melts and browns from Miyoko’s Kitchen. It’s seriously so good. I didn’t think I could be so impressed with a vegan melting cheeze. I haven’t had the chance to try any of their other products, but if you have, I would love to know what you think.

Herbed Cauliflower Pizza Crust
[Makes 1 large crust]

1 large head of cauliflower, cut into florets
5 Tablespoons ground flax seed
2/3 cup water
3/4 cup almond meal or nut flour (I used homemade brazil nut flour)
1 Tablespoon herbs de Provence
1 teaspoon salt
1/2 teaspoon black pepper

1.) Preheat oven to 450° with pizza stone if using.

2.) Whisk together ground flax and water until well combined. Allow to chill in the refrigerator for about 20 minutes.

3.) Steam cauliflower florets until tender. Drain from water and rinse with cold water. Place florets in nut mylk bag, dish towel or cheesecloth, and squeeze out as much water as possible from cauliflower.

4.) Transfer drained cauliflower to a large bowl. Using a potato masher or fork, mash cauliflower to desired consistency. You could also use a food processor or high-speed blender if you want a finer texture.

5.) Add nut flour or almond meal, flax mixture, herbs, salt and pepper to cauliflower. Using a rubber spatula, mix until well combined and a ball of dough forms easily.

6.) Roll out dough between 2 sheets of parchment paper to about 2/3″ thickness. Transfer rolled out dough to a pizza stone or to a parchment-lined baking sheet. Bake in preheated oven for 25 minutes until dough is lightly browned.

7.) After par-baking, top pizza with sauce and your favorite toppings. Bake for an additional 10-12 minutes, and enjoy!

December 20, 2016 1 comment

Main Courses

Baked Yams with Za’atar Chickpeas, Roasted Garlic and Tomato Drizzled with Tahini

In the middle of May, I was lucky enough to travel down to Berkeley with the super talented, Ashley Marti, to assist on a cookbook shoot for Ten Speed Press. It was a whirlwind of a trip and a ton of hard work, but I left feeling inspired and with a wealth of knowledge having watched Ashley in her element for several days. Some of you may have seen Ashley’s gorgeous roasted yams, but if you haven’t, here they are. This recipe is inspired by and dedicated to her. Thanks for being an amazing teacher and friend, Ashley.

The recipe makes 6 servings. If you want a bigger meal, these would pair well with a yummy garden salad, or if you only have 2-3 people, each person could have a whole yam. Either way, I hope you enjoy this delicious, hearty meal.

Baked Yams with Za’atar Chickpeas, Roasted Garlic and Tomato Drizzled with Tahini
[Serves 6]

For the yams:
3 jewel yams, halved
15-20 cloves of garlic
Avocado oil

For the chickpeas:
2 cans of chickpeas
2 tablespoons za’atar
1 teaspoon chili powder
2 tablespoons avocado oil
1/2 teaspoon salt

For the roasted tomatoes and garlic:
1 pint cherry or grape tomatoes, halved
15-20 garlic cloves
Olive oil
Salt + pepper
Thyme and oregano, fresh or dried (optional)

For the tahini drizzle:
3 tablespoons tahini
1 tablespoon lemon juice
1-2 tablespoons water

Italian parsley to garnish

1.) MAKE AHEAD! Preheat the oven to 250°. Halve the tomatoes and peel the garlic. Toss both with olive oil, salt, pepper and herbs (if using). Spread the tomatoes on a parchment-lined baking sheet seed-side up. Add the garlic cloves to the baking sheet, too. Note: The garlic cloves will likely be done before the tomatoes, so you may want to separate them before cooking to make it easier to remove them during cook time. Roast the tomatoes in the oven for 90 minutes. Check on the garlic after about 35-45 minutes. The cloves should be soft.

2.) Preheat the oven to 425°. Halve the yams. Using your hands, coat all sides with avocado oil. Roast the yams on a baking sheet with the skin facing up for about 45 minutes.

3.) Drain and rinse both cans of the chickpeas. In a medium-sized bowl, mix together the chickpeas, za’atar, chili powder, avocado oil and salt. Spread evenly over a parchment-lined baking sheet. After the yams have been in the oven for 25 minutes, add the chickpeas to roast for the remaining 20 minutes.

4.) While the yams and chickpeas are roasting, mix together the tahini, lemon juice and water until smooth. Set aside.

5.) Once the yams are out of the oven, gently mash the centers with a fork. Layer the chickpeas, roasted tomatoes and garlic on top of the yams. Drizzle each with the tahini sauce and garnish with Italian parsley. Serve immediately.

June 8, 2016 4 comments