Happy November! I know everyone is posting apple, pumpkin and squash recipes (including myself), but today I am deviating from the norm to deliver this delicious, colorful salad I made last week. I’m not going to lie, pretty much every day I’ve been eating or drinking something fall-themed – pumpkin muffins, pumpkin spice coffee and pumpkin tempeh kale burgers, just to name a few. But last week, Southern California decided it wasn’t quite done with summer yet and LA hit 85 degrees. Whenever it gets hot, I get an itch for some Mexican food and a margarita. So I made this salad in an attempt to curb my craving in a healthier way and it did just the trick!
This six-ingredient salad is light but filling and full of protein, healthy fats and colorful veggies. It’s a great lunch option that can be quickly prepared the night before and won’t cause a 2 PM food coma. I paired it with Minimalist Baker’s Avocado Cilantro Dressing because, let’s be honest, you can never have enough avocado. I always need a little crunch in my salad, so I also topped it with some leftover Tortilla Chip-Crusted Tempeh by Veggie and the Beast. If you’re looking for something a little simpler, you could top it with crumbled tortilla chips or croutons. The end result is a creamy, crunchy, avocado party in your mouth. Basically, the best kind of party. So the next time you find yourself craving a light Mexican meal, try this recipe out! I think you’ll end up doing a little avocado happy dance like I may or may not have done.
- ~2 cups of lettuce of your choice (I used spinach, but romaine would also work well)
- 1/3 cup corn
- 1/3 cup black beans
- 1/3 cup tomato, diced
- 1/4 cup onion, chopped
- 1/2 ripe avocado
- Avocado Cilantro Dressing (ingredients + directions here)
- Optional: Tortilla Chip Encrusted Tempeh (ingredients + directions here)
- Other topping options: red bell pepper, croutons, crumbled tortilla chips or tortilla strips
- Rinse lettuce and place in bowl
- Chop onion, tomato, avocado and any other toppings of your choosing
- Drain and rinse cans of corn + black beans
- Place vegetables on top of lettuce + drizzle on dressing
- Add crunchy toppings of your choosing, such as croutons
This week, I discovered the deliciousness of honeycrisp apples. I had heard how wonderful honeycrisp apples were, but I never believed they could be better than another apple variety. But I have to say, these apples are really, really good. I actually had to restrain myself from just eating all of the apples plain instead of putting them in these muffins. Seriously, I was chopping them up and eating the slices instead of adding them to the batter. It was bad. I have no self-control.
Still, it was worth it to sacrifice one to this recipe. Adam’s grandmother recommended that I try making these healthy (ish) muffins when we were in Michigan. They were already filled with nutritious goodness like whole wheat flour and flaxseed meal, but to make them even healthier I also used coconut oil and almond milk. On top of that, I replaced the egg in the recipe with apple sauce to make these babies vegan. The result is a hearty, dense muffin with pops of apple and nut flavors that pair great with a morning cup of coffee. If you’re feeling adventurous, you may even want to try making these with cinnamon applesauce. In fact, maybe I’ll go make more right now. Not like I’m looking for an excuse to buy more honeycrisp apples or anything. Yeah, I know, I’m a bad liar.
Makes 12 muffins
- 1/4 cup flaxseed meal
- 3/4 cup whole wheat flour
- 3/4 cup white flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg, beaten OR 1/3 cup apple sauce (or cinnamon apple sauce!!)
- 1 – 1 1/2 cups finely chopped apples (skins on or off)
- 3 tbsp. coconut oil
- 1/2 cup almond milk
- 1/2 cup chopped nuts (I used pecans)
- Blend dry ingredients together in a bowl
- In separate bowl, combine applesauce (or egg), oil + milk
- Add dry ingredients to applesauce mixture + stir until just blended
- Fold in apples + nuts (batter will be thick!)
- Fill well-greased muffin cups 2/3 full
- Bake at 400 degrees for 18-20 minutes or until top springs back when touched
Cherries, chocolate + dates – what more could you want in a smoothie? This recipe comes from my friend, Rebecca, who is a smoothie master. Seriously, her smoothies always taste 100 times better than mine, I don’t know what her secret is, but I am still working toward smoothie perfection. This recipe is one of her chocolate smoothie staples. When you’re craving sweets – and especially ice cream – this smoothie hits the spot. The dates and cherries – both dried and frozen – give this recipe a dessert-like sweetness. Then the ground up cacao nibs have the consistency of chocolate chips, like Ben + Jerry’s Cherry Garcia ice cream. Yummmmmm.
If you want to the cherry flavor to stand out, go for vanilla protein powder. If you’re a chocolate lover, grab some chocolate powder and throw it in! Experiment with the amounts of powder to see how much is needed – I found that only half a scoop of mine did the trick. For these pictures, I used vanilla powder – you’ll notice that the chocolate powder will make your smoothie a brown color. I know, that’s kind of obvious, but I don’t want anyone freaking out when their smoothie isn’t the same color as mine.
- 1/4 cup dried cherries
- 1/4 – 1/2 cup frozen cherries (depending on size of cherries)
- 1/3rd frozen banana
- 1 tbsp cacao nibs
- 2-3 dates, pitted + split in half
- 1-2 cups spinach and/or kale (Depending on the size of your smoothie, it’s easiest just to fill the blender to the top with greens!)
- ~1 cup nut milk or coconut water (or 3/4ths the amount of greens)
- 1/2 scoop vanilla or chocolate protein powder (we love Juice Plus Chocolate Complete Powder!)
- 1/2 tbsp chia seeds (optional)
- Fill blender with spinach and fill blender 3/4 full with nut milk + blend
- Add frozen cherries and frozen banana + blend
- Add remaining ingredients + blend
- Top with some cacao nibs if you want more chocolate (I mean, who doesn’t?)
Is there anything better than a warm english muffin, smothered with butter and jam, and paired with a hot cup of coffee for breakfast? Well how about whole wheat, homemade and fresh from the oven English muffins topped with raw Michigan honey and local peach preserves? Yeah, that’s what I had for breakfast in Michigan and it was amazingly delicious. Aren’t grandparents the best?
Now I’m not gonna lie to you, this recipe (also from Grandma!) is a bit (ok a lot) more complicated than most of the other recipes I’ve posted – with the exception of the French macaron recipe, that also involved a lot of steps. This recipe doesn’t necessarily require a lot of finesse, it’s tricky mostly because of the time it takes to make and wait for your dough to be ready. You probably know that the dough takes some time because the recipe involves yeast. Now I don’t know about you, but yeast always intimidates me because it involves that whole my-food-is-growing-on-its-own issue. Maybe it’s just me, but putting your food in a bowl under a towel and then later revealing that your food has doubled in size just freaks me out. Raw food should not grow. It’s not natural.
But still, I endure the weirdness of yeast for the sake of these delicious English muffins because they are warm and fluffy and so much better than the store-bought version. I recommend making them on a Sunday when you have a few free hours and can spend some time meandering in and out of the kitchen, maybe while enjoying a cup of coffee and reading a book while you wait for your dough to grow. I mean, you’ve got to at least try to make them. How many types of food do you get to “punch” halfway through the recipe?
Makes 12 muffins
- 2 packages active dry yeast
- ~3 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1/2 cup cracked wheat
- 1/4 cup wheat germ
- 2 cups skim milk
- 1/4 cup butter
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 cup cornmeal
- Optional: add some chia seeds! (Grandma is on a chia seed kick + she says they go great in these muffins. I trust her.)
[Now I found the instructions a bit lengthy, so I broke them down into three parts to try to make it more manageable. As my dad always says, when a project seems overwhelming, break it up into parts, like a sandwich. So now you have a recipe sandwich. My dad is full of great lectures like that – a few too many, if I say so myself (hi Dad!) – but I digress.]
Part 1: Making the dough
- In mixer bowl, combine yeast, only 3/4 cup of the all-purpose flour, cracked wheat and wheat germ
- In saucepan, heat milk, butter, sugar and salt until just barely warm – stir constantly until butter almost melts
- Add saucepan ingredients to mixer bowl
- Beat at low speed of electric mixer for about 30 seconds, scraping sides of bowl
- Beat for 3 minutes at high speed
- Hand stir in enough all-purpose flour to make moderately stiff dough
- Place dough on a surface covered in flour and knead until smooth + elastic
- Cover + let rise roughly 1 hour + 15 minutes until the dough has risen to double its size
- Punch dough down, cover and let it rest for 10 minutes
Part 2: Cutting dough
- Place dough on lightly floured surface
- Cut into roughly 4-inch round circles, re-rolling scraps to make leftover
- Dip both sides of the muffins in corneal
- Cover + let rise again for 30 minutes
Part 3: Baking muffins
- Set pancake griddle at 325 degrees
- Place muffins on griddle
- Cook muffins 25-30 minutes, flipping every 5 minutes
- Allow to cool on wire rack before serving
This past week, I was lucky to experience fall in all its glory in Michigan. All the stores had their fall decorations out on display, the leaves were turning bright fall colors, and almost every meal involved squash, pumpkin or apple. So naturally it made sense to learn some fall recipes from Grandma, like this delicious ground apple cake. As a big fan of apple pie, I was excited to learn about a new apple dessert. You know it’s a good recipe when the recipe card looks like this.
Now that is a well-loved recipe card. But before we get into the details of this cake, you should know that the apples for this cake came from a trip apple picking at the family farm. That’s right, none of that commercial farm business. No, no, this apple picking involves four apple trees in the front yard that haven’t been touched with any kind of pesticide and no one is really is totally sure what variety they are. Doesn’t really matter what kind they were though, because we picked half a bushel (love being able to say that!) and they were beautiful! Just look at them.
Really, sometimes you can’t even find that nice of an apple at the store. And guess what? They were perfect for our cake! Ripe, crisp and free of worms (for the most part – we had to toss a few!) I love it when a plan comes together. So, now onto this delicious cake that I got to eat this week. It turns out that ground apple cake is a lot like carrot cake (which is a great thing for us, we loooove carrot cake). The chopped apple pieces make the cake crumbly and soft with a natural apple flavor.
What I love the most about this cake is that the sugar doesn’t overwhelm you the way that it does with apple pie. Instead, the apples are the highlight of the cake. So if you’re looking for a more natural and less sugary version of a pie for your fall sweet tooth, I definitely recommend this recipe. In fact, if you could find a way to substitute in something else for the butter, this recipe would even be vegan! Even better, you can throw in extra add-ins like dried sour cherries (for more sweetness) and pecans (for more crunch) like we did! It’s also pretty delicious when topped with ice cream. But that seems kind of obvious.
- 4 – 4 1/2 cups ground or chopped raw apples with the skins on
- 1 cup white sugar (or can substitute in 3/4 cup honey & 1/4 cup sugar)
- 1/2 cup regular flour + 1/2 cup whole wheat flour (adjust flour based on moistness of apples)
- 1 tsp baking soda
- 1 tsp vanilla
- 3 tablespoons melted butter
- If unsalted butter or margarine, it’s recommended to add a 1/4 tsp of salt
- Add-in options: raisins, dried sour cherries or nuts – in this version, we used dried sour cherries (1/2 cup) and pecans (1/2 cup chopped)
- Hand chop apples into 1/4ths with skin on, scoop out core and seeds
- Blend apple pieces in a food processor until chopped until small pieces
- Mix remaining ingredients with apple
- Pour into greased 8 x 8 glass pan – we baked it in a larger pan and it was still delicious, but it would be a little more fluffy in a 8 x 8 pan!
- Bake at 350 for 45 minutes
What about you guys – do you have a favorite fall recipe that I should try?
Happy Monday! While y’all are trudging off to work, we’re in Michigan visiting our grandparents, being fed all-American food and watching the fall leaves change color. Yeah, you’re jealous. I’ll share more about our trip (and some yummy recipes!) later.
Today I’m featuring one of my favorite staple foods – quinoa! Adam and I eat a lot of quinoa because it’s a great substitute for pasta and even sometimes meat (like quinoa black bean burgers, soooo good). I love quinoa so much in fact that I have a Pinterest board dedicated solely to recipes involving this magical little grain. I’m always on the lookout for new quinoa recipes that we can use now that we’re sort of vegetarians. Yes, we’re only “sort of” because we refuse to give up sushi and sometimes when we’re really lazy we’ll eat meat, but we try to eat vegetarian as much as possible. So when I tried this quinoa salad at a café near our apartment, I knew I needed to try to replicate it. Thankfully I knew what ingredients they put in it, but I had no idea what amounts. So I had to experiment a bit, but I think I figured it out because it is oh so good!
Basically this quinoa salad is chock full of nutritious stuff, including kale, tomatoes, radishes, almonds and pumpkin seeds. I didn’t know until recently that you could even eat pumpkin seeds. All these years of carving jack-o-lanterns and I’ve just been throwing away little nutrient packed snacks every October! Turns out, pumpkin seeds are high in magnesium, zinc and healthy omega 3 fats. They have a little bit of a salty, nutty flavor that we really like. And in this salad they blend in really well with the slivered almonds, so they make a great addition of nutrients without changing the consistency of the salad!
The highlight of this dish, though, is the sauce you mix into the salad. Made from mixing pesto and cashew cream, the sauce adds an extra depth of flavor to the salad, but is light enough that you don’t have that weighed-down feeling afterwards (like when you eat fettuccine alfredo or some other rich sauce). If you’re unfamiliar with cashew cream, the simplified version (which I use) is you soak cashews in water for at least an hour and then blend them up! The result is a nutty, creamy vegan sauce. So go ahead and try this recipe and lemme know what you think! Since nothing in it makes it too soggy, it’s a great recipe to make in large quantities and then have leftovers for meals the next day.
- 2 cups quinoa
- 3 small radishes, thinly sliced (remove and discard leaves)
- Handful spinach or kale, thinly sliced
- 1/2 cup vegan cashew cream
- 2 tablespoons pesto
- 1 cup baby tomatoes, cut in half
- 1/4 cup slivered almonds
- 1/4 cup pumpkin seeds
- Cook 1 cup quinoa in a medium pot (don’t know how to cook quinoa? Check out this link!)
- While quinoa is cooking, chop radishes and spinach up + set aside
- After quinoa cools, combine quinoa with cashew cream and pesto in a serving bowl
- Add remaining ingredients to quinoa mixture, give it a quick stir and serve!
I don’t know about you guys, but I love a good salad. Sometimes I love them a little too much. One of my all-time favorites is romaine, walnuts, mozzarella, craisins and balsamic vinaigrette. It’s just a classic – in college I may have eaten one of those every day for a few months. But while I have my favorites, I’m always looking for a new one to add to my list of salad staples.
So when I found this recipe in the newest Good Housekeeping, it immediately caught my eye. Yes, you may wonder why I’m reading Good Housekeeping (I don’t think I fit their major demographic), but my mom got me a subscription and it actually has some really great stuff in it, especially in their recipe section. (Thanks mom!) This one is pretty straightforward and we already had most of the ingredients in the fridge, so I figured I would give it a shot. It was delicious! Massaging the dressing into the kale and brussel sprouts helps hide some of the bitterness that you might taste otherwise.
I was also pretty excited to try out pecarino cheese. I’d never heard of it before but I like the way the word sounds. Even better is that there’s also a peppered pecarino cheese, which in Italian is called Pecarino Pepato. Yeah, try not having fun saying that word. Anyways, apparently pecarino cheese is an Italian hard cheese made from sheep’s milk. I’ve had traditional cheese and goat cheese, but I’m not sure I’ve had sheep cheese until now. Lemme tell you, it’s fantastic. It tastes like parmesan but has a different flavor to it that’s a little nuttier. I really enjoyed it! Overall, the mixture of the kale, brussel sprouts, walnuts and cheese makes a really good Italian staple salad. You could eat it on its own or as a side salad to a pasta dish.
You can find the original Good Housekeeping recipe at this link. I made a few alterations, but it’s still pretty similar!
- 2 cups kale, ribs discarded + leaves thinly sliced or torn into small pieces
- 1 cup brussel sprouts, thinly sliced
- 1 can cannellini beans
- 1/3 cup walnut halves (they suggest toasted, I’m just a little too lazy for that)
- 1 cup cubed pecorino cheese
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 garlic clove, pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Remove ribs from kale and thinly slice or tear into small pieces
- In separate bowl, whisk lemon juice, garlic, salt, pepper + olive
- Combine kale and liquid in a bowl + massage liquid into kale
- Slice brussels sprouts, add to bowl + toss
- Add can of washed cannellini beans, toasted walnuts and cheese
- Toss all ingredients together + serve
Do you guys have a salad recipe you just can’t get enough of?
I admit it, I’m a stereotypical white girl. I love fall. I love pumpkins and apple cider and brown boots and sweaters and all the leaves on the trees changing colors. And I really, really love pumpkin spice lattes. Judge me all you want, but those things are delicious. It has been so hot here, though, that I have been trying to hold off on drinking one until it is October. I know I can get an iced one, but they’re not the same. I want to have one when there’s a slight chill in the air and I can enjoy holding a warm cup between my hands. So while it’s been difficult to stop myself from just ordering one from the Starbucks I walk by every day, I’ve been using other fall recipes to try to keep my cravings at bay.
This pumpkin pie green smoothie is one of the ways I’ve been holding off my PSL cravings. You would think that pumpkin puree wouldn’t be that good for you – I mean pumpkin pie isn’t the healthiest thing – but pureed pumpkin in and of itself actually has a number of health benefits, including nutrients like fiber and iron. Now I’m not recommending you drink a pumpkin smoothie every morning, but when you’re hankering for a pumpkin spice latte or a slice of pumpkin pie, you can use this healthy recipe as an alternative! When you combine the pumpkin puree, maple syrup and vanilla protein powder (especially Juice Plus Vanilla Complete, my fave!) it smells like fall and tastes like pumpkin pie. Yummmmmm.
- 1/3 – 1/2 cup pumpkin puree
- 1/2 teaspoon chia seeds
- Handful of spinach
- Almond milk
- 1/3 – 1/2 frozen banana
- 1 – 2 tablespoons almond butter
- 1 tablespoon pure maple syrup
- 1 scoop of vanilla protein powder
- 1-2 teaspoons pumpkin pie spice
- Dash of cinnamon
- Blend spinach and almond milk
- Add the remaining ingredients and blend
- Add ice if needed to thicken!
So what about you? Do you have any healthy fall recipes that you suggest I try?
Hello dear readers, I’m back! I know I’ve been MIA for a few months now – it’s been a busy summer! We had a lot of visitors, I went on a two-smoothie-a-day regimen for a month (more on that later) and I had an existential crisis about what kind of recipes I wanted to post on this blog. So essentially, I didn’t cook much, and when I did, there was not a lot of variety. I ate a lot of wraps and stir fry – the topic of this post. But now that it is fall and the leaves are starting to change in other parts of the country, I’ve decided to start posting again!
So this first recipe will be about one of my staple meals of the summer, stir fry! Adam and I usually eat stir fry about once a week. It’s one of those meals that is relatively easy to make and packs a lot of veggies and nutrition into one meal. Now, this is not your typical stir fry recipe. Stir fry can take a lot of forms and this is a recipe that Adam and I have been tinkering with a lot lately. Mainly, we started using coconut oil that we bought at Trader Joe’s to create a different flavor with the stir fry. We weren’t sure how it would work, but combined with honey and soy sauce, it gives the stir fry a sweeter flavor than a traditional sauce. In our opinion, it’s delicious!
Adam and I like to vary our veggies (why eat the same thing every time?) so we tend to pick out different veggies at the store for each round. If you want easy vegetables for your stir fry and you have a Trader Joe’s or Sprouts nearby, you can pick up a fresh pre-made pack of stir fry veggies. Costco also sells a huge frozen pack of stir fry veggies, but we don’t like using it because the sauce almost always ends up too watery. Some veggie staples include bell peppers, shitake mushrooms, zucchini and snap peas. This time, we threw in some new veggies like edamame and bok choy. We personally prefer using tofu as our protein, but this recipe can be easily switched to a chicken stir fry if you’re not a tofu fan. Make sure to dry out your tofu before putting it in stir fry so it can soak up some more of the sauce flavor! If you feel like you need a basic how-to on how to cook stir fry, check out this advice.
- 1 container of tofu, cut into thin rectangles (sprouted or non-sprouted – we used sprouted here)
- 1 cup edamame
- 2 heads of baby bok choy, sliced lengthwise
- 1 cup shitake mushrooms, sliced
- 1 small zucchini, chopped
- 2 tbsp coconut oil
- 2 cups soy sauce
- 1-2 tbsp honey
- 1 package of Trader Joe’s brown rice
- Cut and dry out tofu before starting to cook, ideally starting one to two hours prior
- In a bowl, combine 1/2 cup soy sauce with honey in a bowl or plastic bag and add tofu to soak for a bit before cooking (it’s not an exact science, but 15-20 minutes would probably be sufficient)
- Chop up your veggies and place in a separate bowl to be added later
- Heat wok or pan on stovetop on medium to high heat
- When wok is heated, add 1 tbsp coconut oil
- When oil is heated and starts to pop, add tofu from bag and stir occasionally until browned
- Take tofu out in a separate bowl and add second tbsp of coconut oil
- Add vegetables to wok and cook until slightly soft
- Add soy sauce and tofu back to mixture
- While waiting for vegetables to soak up soy sauce, prepare brown rice
- When the soy sauce has cooked down, turn off stovetop and let stir fry cool
- Add stir fry to rice and enjoy!
So readers, what does your stir fry look like? Do you have any recommendations for us to try?
I am so excited about these cacao bars! One of my favorite cafés near us has a delicious cacao flax bar that tastes exactly like a brownie. My goal has become to replicate this fluffy brown pseudo-brownie for myself. So I found this recipe on Glowing Communications for “raw brownies” and thought I’d give it a shot. It’s a pretty simple recipe and the ingredients require no baking. While I have been downing these bars for a snack and dessert since I’ve made them, I will say that it does not make a fluffy brownie-quality cake, which is why I am calling it a “bar” instead of a “brownie.” Instead, it has almost a Power Bar, fudge-like consistency. But honestly, it is fine by me, because it is still delicious and also pretty healthy! The dates give it a sweet, cherry-like flavor on top of the cacao. If you want to be a little less healthy with these brownies, throw some chocolate chunks on top like I did for Adam. Yum!
I altered the original recipe I found based on what I had in my cupboards. Mainly, I replaced walnuts with cashews because Adam is somewhat allergic to walnuts (unfortunately). I also reduced the nut content from two cups to one cup because I am not a fan of super-nutty brownies. If you love that nutty taste in your brownies, though, go crazy and double the nuts!
What is great about these “brownies” is that they are totally customizable based on their toppings. As you can see below, I created rows of different bars with different toppings. I topped one set with dried cherries, one with chocolate chunks, and kept one plain. You can even roll them into balls for a quick no-bake chocolate ball to go! With a snack like this to give me an afternoon pick-me-up without the sugar crash later on, I will definitely be making these again.
- 1 cup cashews, walnuts or other nuts
- 1 cup raw cacao powder (or ground down cacao nibs)
- 1.5 cups pitted dates (about 14)
- 2 tablespoons coconut oil
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla extract (or 2 vanilla beans)
- Topping Ideas: cacao nibs, chocolate chips, dried fruit, nuts or nut butter
- Line an 8×8 pan with wax paper.
- Pit ~14 dates, placing dates in a small bowl and throwing pits in the trash.
- Combine everything in the food processor except the dates.
- While food processor is running, drop dates into chute one at a time.
- After it is all combined, take mixture and spread it into the pan. It should be a chunky quality – take your hands and spread it evenly throughout the pan.
- Take the toppings of your choice and push them into the tops of the brownies. If you’re using a nut butter, like almond butter, spread it on top.
- Refrigerate or freeze until cooled and ready to cut and enjoy!