High-res a st. patty’s day limerickthis holiday is all about that greenbut you gotta keep the waistline leanso keep the eats healthy + lightwith that pot o’gold in your sightcheers to a body that makes ‘em screamvegan beer cheese soupcooking time: 20 minutesservings: 4 grocery list:3 carrots, sliced1 onion, diced2 medium - large potatoes1 ½ cups vegetable broth1 cup gluten free beer (i used green’s tripel blonde ale)1 cup shredded daiya vegan cheddar cheesegreen onions, sliced, for garnish in a medium stock pot, add in carrots, onion, broth + beer. simmer for 15 - 20 minutes until potatoes start melting in a thick soup. add in more vegetable broth if too thick add in vegan cheese + stir well till melted throughout the soup serve + garnish with green onions *** if you’d like soup to be smooth instead of chunky, run through a food processor or use handheld blender*** garnish with jalapenos, hot sauce, tomatoes, avocadoes, croutons or sour cream as other options

a st. patty’s day limerick

this holiday is all about that green
but you gotta keep the waistline lean
so keep the eats healthy + light
with that pot o’gold in your sight
cheers to a body that makes ‘em scream

vegan beer cheese soup
cooking time: 20 minutes
servings: 4


grocery list:
3 carrots, sliced
1 onion, diced
2 medium - large potatoes
1 ½ cups vegetable broth
1 cup gluten free beer (i used green’s tripel blonde ale)
1 cup shredded daiya vegan cheddar cheese
green onions, sliced, for garnish

  1. in a medium stock pot, add in carrots, onion, broth + beer. simmer for 15 - 20 minutes until potatoes start melting in a thick soup. add in more vegetable broth if too thick
  2. add in vegan cheese + stir well till melted throughout the soup
  3. serve + garnish with green onions


*** if you’d like soup to be smooth instead of chunky, run through a food processor or use handheld blender
*** garnish with jalapenos, hot sauce, tomatoes, avocadoes, croutons or sour cream as other options

High-res the perks of eating a cauliflower cauliflower + goat cheese fritterscooking time: 15 minutesservings: 10grocery list:2 cups cauliflower “rice”1 tbsp green onions, minced3 tbsp goat cheese crumbles2 egg whites2 tbsp chopped cilantro or mintsea salt + ground black pepperdipping sauce:curry sauce, i prefer maya kaimal vindaloo   in a bowl, mix all ingredients well. you may need to “smoosh” the goat cheese crumbles so they are evenly distributed throughout mixture. if eggs are small, consider adding third egg white heat skillet over medium heat for a couple minutes to get hot. add in heaping tablespoon of mixture + press gently to flatten. continue spooning in mixture cook until browned + then flip, approximately 3 - 4 mins on each side. continue cooking fritters until batter is gone warm curry sauce + serve with fritters warm

the perks of eating a cauliflower


cauliflower + goat cheese fritters
cooking time: 15 minutes
servings: 10

grocery list:
2 cups cauliflower “rice”
1 tbsp green onions, minced
3 tbsp goat cheese crumbles
2 egg whites
2 tbsp chopped cilantro or mint
sea salt + ground black pepper

dipping sauce:
curry sauce, i prefer maya kaimal vindaloo

 

  1. in a bowl, mix all ingredients well. you may need to “smoosh” the goat cheese crumbles so they are evenly distributed throughout mixture. if eggs are small, consider adding third egg white
  2. heat skillet over medium heat for a couple minutes to get hot. add in heaping tablespoon of mixture + press gently to flatten. continue spooning in mixture
  3. cook until browned + then flip, approximately 3 - 4 mins on each side. continue cooking fritters until batter is gone
  4. warm curry sauce + serve with fritters warm
High-res thai one on. spicy thai spaghetti squash noodlescooking time: 45 minutesservings: 4grocery list:1 medium spaghetti squash1 tbsp coconut oil3 tsp red curry paste¾ cup coconut milk1 - 2 tbsp chili paste, depending on spice preferencecilantro, garnish bake spaghetti squash, directions here place shredded squash into bowl + set aside in a large skillet over medium heat, melt coconut oil + add in red curry paste. stirring constantly, cook curry paste for 2 minutes add in coconut milk + chili paste. stirring frequently, allow to cook for 3 minutes add in spaghetti squash + mix well. allow to heat through for a few minutes garnish with cilantro + serve *** tips - also great the next day after flavors have had time to sit.            - add in vegetables like broccoli, cauliflower, carrots or grape tomatoes for extra nutrients

thai one on.

spicy thai spaghetti squash noodles
cooking time: 45 minutes
servings: 4

grocery list:
1 medium spaghetti squash
1 tbsp coconut oil
3 tsp red curry paste
¾ cup coconut milk
1 - 2 tbsp chili paste, depending on spice preference
cilantro, garnish

  1. bake spaghetti squash, directions here
  2. place shredded squash into bowl + set aside
  3. in a large skillet over medium heat, melt coconut oil + add in red curry paste. stirring constantly, cook curry paste for 2 minutes
  4. add in coconut milk + chili paste. stirring frequently, allow to cook for 3 minutes
  5. add in spaghetti squash + mix well. allow to heat through for a few minutes
  6. garnish with cilantro + serve



*** tips - also great the next day after flavors have had time to sit.
            - add in vegetables like broccoli, cauliflower, carrots or grape tomatoes for extra nutrients

kale i kick it? yes, you can.

kale salad + creamy orange dressing
cooking time: 40 minutes
servings: 2

grocery list:
2 medium sweet potatoes or yams, diced in ½” pieces
olive oil
⅛ tsp cayenne pepper, more if you like spice
½ tsp garlic powder
sea salt to taste

4 cups kale, de-stemmed and chopped
½ pint cherry tomatoes, halved
feta (optional)

dressing:
½ - ¾ cup walnuts
2 oranges, juiced
1 - 2 tbsp olive oil
salt to taste

  1. preheat oven to 375 degrees
  2. in a mixing bowl, add sweet potatoes, 2 tbsp olive oil, garlic powder + salt and mix well
  3. place sweet potatoes onto baking sheet + cook for 30 minutes. you can turn potatoes over after 20 minutes if you’d like
  4. meanwhile, prepare dressing by adding all ingredients to blender + pureeing till smooth
  5. in a salad bowl, add kale, 2 tbsp of olive oil + sea salt. massage with your hands for 3 - 5 minutes until kale becomes tender + wilted
  6. when potatoes are done, allow to cool for 10 minutes then add to kale. 
  7. add cherry tomatoes + toss with dressing
  8. garnish with feta if using + serve
High-res my heart goes pitter, for these sweet potato + zucchini fritters sweet potato + zucchini fritters prep time: 10 minutescooking time: 10 minutesmakes: 12grocery list:2 medium zucchini, grated1 medium sweet potato, grated4 green onions, minced1- 2 lemons, zested2 handfuls mint (or other herb, cilantro works well), chopped1 egg white or egg substitute2 tbsp coconut flour2 pinches, sea saltcoconut oil in a bowl, mix zucchini, sweet potato, onions, lemon zest + mint in a small bowl, mix together egg, coconut flour + sea salt combine egg mixture with zucchini mixture warm a large skillet over medium-low heat.  when hot, add coconut oil to coat the bottom of the pan spoon the mixture into the pan in desired sized fritters. cook on each side until brown (about 3 - 4 minutes) serve warm or at room temperature

my heart goes pitter, for these sweet potato + zucchini fritters

sweet potato + zucchini fritters

prep time: 10 minutes
cooking time: 10 minutes
makes: 12

grocery list:
2 medium zucchini, grated
1 medium sweet potato, grated
4 green onions, minced
1- 2 lemons, zested
2 handfuls mint (or other herb, cilantro works well), chopped
1 egg white or egg substitute
2 tbsp coconut flour
2 pinches, sea salt
coconut oil

  1. in a bowl, mix zucchini, sweet potato, onions, lemon zest + mint
  2. in a small bowl, mix together egg, coconut flour + sea salt
  3. combine egg mixture with zucchini mixture
  4. warm a large skillet over medium-low heat.  when hot, add coconut oil to coat the bottom of the pan
  5. spoon the mixture into the pan in desired sized fritters. cook on each side until brown (about 3 - 4 minutes)
  6. serve warm or at room temperature

figalicious… tasty, tasty.


figs, ricotta + honey
prep time: 10 minutes
makes: 6 servings

grocery list:
12 figs, washed + stems removed
6 tsp fresh ricotta cheese
1 lemon, zested
2 tbsp walnuts pieces
honey
mint, chopped (optional)

1. cut an “x” into the top of each fig about ¾ of the way down, but not all the way through
2. spoon ½ tsp of ricotta into each sliced fig
3. sprinkle figs with lemon zest + walnuts
4. drizzle figs with honey
5. garnish with mint (optional)


*** will last in the fridge for 4 hours so you can make ahead of time

the 12 minute, 2 ingredient, zucchini frittata

zucchini frittata
cooking time: 12 minutes
grocery list:
1 medium zucchini, cut in ½ + sliced
5 eggs, beaten
1 tbsp olive oil
sea salt + pepper

  1. warm skillet + olive oil over medium heat and add in zucchini. saute for 3-4 minutes or until golden brown, stirring occasionally
  2. pour eggs into skillet over zucchini and season with salt + pepper
  3. with a fork, gently pierce the frittata and lift so that the liquid on top gets to the bottom of the skillet and can be cooked. continue doing this all around edge + center of frittata as well till the majority of the liquid has moved to the bottom and been cooked.
  4. when the bottom is nicely browned, cover the pan. securely hold the lid and then flip the skillet so that the frittata is on the lid, then gently slide the frittata back into the skillet so the uncooked side can brown, this will only take a couple minutes
  5. slice and serve

grilled artichokes with olive oil + lemon

cooking time: 35 minutes
grocery list:
4 artichokes, cleaned (video tutorial on cleaning artichokes)
3 meyer lemons
6 tbsp olive oil
2 tbsp white balsamic
sea salt
ground black pepper

  1. fill a large pot ¾ way full with water, add 2 sliced lemons to water and bring to a boil
  2. add artichokes to boiling water and simmer covered for 15 minutes
  3. drain the artichokes in a colander and allow to cool for 10 minutes
  4. cut the artichokes into quarters and discard the prickly purple leaves and hairy choke
  5. in a bowl, combine the olive oil, vinegar, juice of remaining lemon, salt + pepper
  6. dredge artichokes through the olive oil mixture covering well, a brush is helpful
  7. preheat grill to medium-high heat
  8. place artichokes on grill and cook until lightly charred on each side, about 4 minutes per side
  9. remove and serve

oatmeal is so 2000-and-late

people love some oatmeal and are religious about eating it every morning because they think they are doing their bodies good. wrong! not only is oatmeal horrendously boring (and likely making you a boring person), but unless oats are harvested properly, they are highly susceptible to growing mold which is toxic. and while i would love to believe that the honest-looking quaker on america’s favorite brand of oats is out for your best interest, i’m fairly certain pepsico, the parent company, doesn’t have your health as top priority. so substitute quinoa for your oats, and bring a little sass to your morning routine!

warm quinoa-coconut breakfast cereal
cooking time: 20 minutes
grocery list:
1 13.5 oz can coconut milk
¾ cup quinoa, rinsed
1 apple, diced
1 tsp cinnamon
¼ tsp ginger
sweetener of choice  - optional (stevia, maple syrup, honey, agave)

additional toppings (optional):
almonds, pecans, walnuts…
raisins, prunes, blueberries…
coconut flakes
  1. empty can of coconut milk into small pan over medium heat
  2. add in quinoa and bring to a boil, reduce to a simmer
  3. add in apple, cinnamon, and ginger
  4. cover and cook until grains are translucent and germ has spiraled out, about 15 mins
  5. serve and top with toppings of choice and additional cinnamon

viva la bruschetta!

the fresh flavor of these tasty bruschetta bites is so intense, your taste buds will be sprung like a teenage boy during gym class.

edamame-mint bruschetta
cooking time: 15 minutes
grocery list:
6 slices gluten-free bread (i used glutino brand)
1 package frozen organic edamame
1 avocado
¾ oz. package fresh mint
1 meyer lemon, juiced
1 tsp olive oil
sea salt
2 heirloom tomatoes, sliced (regular tomatoes work as well)
ground black pepper
sprouts (for garnish)
chili oil

  1. cook edamame according to package directions, then strain and rinse with cool water
  2. start toasting bread
  3. while bread is toasting, in a food processor add edamame, avocado, mint, lemon juice, olive oil, and a couple pinches of sea salt and puree till smooth
  4. when bread is done toasting, cut diagonally
  5. begin building bruschettas by spreading edamame mixture on toasts, adding tomato slice, sprouts, salt and pepper and then drizzle with chili oil

nobody wants a limp noodle | keep it al dente

some things are best left unspoken, but this headline speaks for itself. buon appetito!

linguine with lemon and white wine sauce
cooking time: 25 minutes
grocery list:
1 12 oz. package gluten-free linguine
3 tbsp olive oil
1 clove garlic, sliced
¼ tsp chili flakes (more or less depending on spice tolerance)
⅓ cup white wine
½ meyer lemon, juiced and zested
½ carton grape tomatoes, halved
2 - 3 handfuls arugula
basil, chiffonade for garnish
sea salt & ground black pepper

  1. boil water and cook pasta following directions on package making sure to salt the water and add 1 tbsp of olive oil.
  2. when pasta is about 7-8 minutes from being done, warm a large skillet over medium heat and add in olive oil.
  3. add in garlic and chili flakes and saute for 1 -2 minutes, constantly stirring so they do not burn. remove garlic.
  4. add in white wine and let simmer for several minutes.
  5. add in lemon juice and zest and pinch of salt. cook for another couple minutes on low heat.
  6. strain the cooked pasta reserving 1 tbsp of pasta water.
  7. add pasta and water to skillet. add in tomatoes, arugula, and salt to taste. if pasta seems sticky, drizzle with a little olive oil.
  8. mix all ingredients well over heat for additional minute then remove and serve. garnish with fresh ground pepper and basil.

~~ if you eat cheese, a little grated parmesan for garnish is a nice touch


gluten-free vegetable samosas

in light of all the attention on invisible children’s now viral kony2012 video, i’ve spent the week reflecting on the trip i took last summer with the organization. this group is very near-and-dear to my heart as my fiance is their COO, and i have had the incredible opportunity to witness first-hand the passion, countless hours, and undeniable determination that this group has put into ending and bringing necessary light to this war.

and to that point, since i translate everything in my life to food, one of the things i ate every day during my time in uganda was samosas. i heart samosas! however, what i do not heart that they contain gluten and are fried. but fear not, i have come up with a healthy solution. i hope you enjoy the recipe, (adapted from emeril lagasse) along with images and video from invisible children’s programs and the people effected. and to all the critics out there, i urge you to ask yourself how happy faces, singing mouths, and dancing bodies could be a bad thing. perhaps i might even make a gentle suggestion to remove yourselves from your computers, turn on a top 40 pop hit, and wiggle it, just a little bit.



vegetable samosas
prep time: 30 minutes
cooking time: 20 minutes
grocery list:
1/4 cup ghee
1 teaspoon ground coriander seeds
1/2 cup chopped yellow onions
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 hot green chile peppers, minced
1 teaspoon garam masala
1/2 - 1 teaspoon sea salt
1/2 teaspoon turmeric
1/8 teaspoon cayenne
2 large baking potatoes, like russets, about 1 1/2 pounds, peeled, diced into ½ inch pieces, and boiled until just tender
1/2 cup green peas,cooked and drained
1 cup of greens, chiffonade (i used chard, but spinach would work well)
2 tablespoons chopped fresh cilantro leaves
2 teaspoons fresh lemon or lime juice
1 package spring roll wrappers (rice paper wrappers)

  1. to make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. add the coriander seeds and cook, stirring, for 10 seconds.
  2. add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes.
  3. add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds.
  4. add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes.
  5. add the peas and greens, cook, stirring, for 3 minute.
  6. remove from the heat and add the cilantro and lemon juice. stir to combine, then adjust the seasoning, to taste.
  7. fill a large bowl with hot water. dip one wrapper into the hot water for 1 second to soften. lay wrapper flat.
  8. fold wrapper in half. spoon about 2 tablespoons of filling in the upper quadrant of the wrapper. fold over and press the edges together to seal.
  9. place samsoas into a hot skillet and brown on each side, 3-4 minutes
  10. serve

polenta tostada stacks

the polenta bites recipe i posted a few weeks ago was such a big hit, i figured why mess with a good thing. check out this mexican inspired version that is gluten-free and dairy-free…what?? healthy mexican?? damn straight.

polenta tostada stacks

prep time: 10 minutes
cooking time: 15 minutes

grocery list:
1 can vegetarian black beans (refried or regular), rinsed
1/2 jalapeno pepper, minced
1/4 tsp mexican seasoning
1 lime, juiced
sea salt
1/2 red pepper, julienned
1/2 green pepper, julienned
1 sleeve polenta (cilantro flavor or regular), sliced 1/4” thick
1 avocado, mashed
salsa
2 small tomatoes, diced
cilantro, chopped

  1. warm beans, jalapeno pepper, juice of 1/2 lime, and sea salt to taste over low heat. (add a little olive oil if dry)
  2. in a small skillet, saute bell peppers till warmed and tender but still firm (4-5 minutes)
  3. in a warmed large skillet, begin cooking polenta slices till golden brown (3-4 minutes). flip and brown other side.
  4. remove all items from heat and begin to “stack” ingredients on top of the cooked polenta rounds. start with beans, then salsa, avocado, lime juice, peppers, tomatoes, and garnish with cilantro.


gluten-free and fancy-free (pizza)

fancy free is defined as “without any ties or commitments.” i love being spontaneous and having no commitments, and the same goes with my food. so after i eat a meal, i do not want it lingering around like a bad date.  pizza is unfortunately one of those indulgences that tends to “stick” around and not “exit” so gracefully. but fear not, this recipe breaks all those rules.



lemon-y pizza margherita
prep time: 5 minutes
cooking time: 10 - 12 minutes
grocery list:
1 gluten free pizza crust (i used udi’s brand)
tomato basil pasta sauce
½ lemon, zested
fresh mozzarella or vegan cheese (cut mozzarella into slices if using fresh)
basil, chiffonaded

following directions for pizza crust, preheat oven to correct temp. spread sauce in an even layer over crust, leaving a 1/4-inch border. top with lemon zest and mozzarella. transfer to oven and bake on middle rack for specified time or until crust is golden brown. remove from oven and sprinkle with fresh basil. cut into slices and serve.