Entree, Food

Hearty Quinoa Chili Verde

October 27, 2015

The temperatures are dropping and the days are getting shorter here in Seattle – and with that, I’ve been craving more warm, comforting foods. This Quinoa Chili Verde will warm you up from the inside out. It’s loaded with plant-based protein, fiber, and fresh vegetables and will provide you with a nutrient-dense, flavor-packed lunch or dinner.

INGREDIENTS:

1 tablespoon olive oil
1 large yellow onion, sliced
2-3 cloves of garlic
1 1/2 cups salsa verde (I used Whole Foods 365 Everyday Value Roasted Salsa Verde)
5 cups of vegetable broth
2 teaspoons sea salt
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/2 cup quinoa, rinsed
15 oz of cooked pinto beans
15 oz of cooked great northern beans
15 oz navy beans
15 oz kidney beans

INSTRUCTIONS:

In a medium pan heat olive oil and sauté onion and garlic until soft and browned.

Add cooked onions and garlic to a medium stock pot and then add broth, beans, salsa, and spices.

Bring all ingredients to a boil and then simmer on a medium heat for 45-60 minutes.

Garnish with fresh avocado, jalapeño, or fresh lime.

Enjoy!

Dessert, Food

Sweet Cinnamon Caramelized Bananas

October 25, 2015
Sweet Cinnamon Caramelized Bananas

These Sweet Cinnamon Caramelized Bananas are the perfect topping for your favorite pancakes, waffles, or french toast. I made them this morning with my signature Vegan, Gluten Free Banana Pancakes. They’re so simple to make and your whole kitchen will smell heavenly!

INGREDIENTS:

2 ripe bananas

1 tablespoon organic, virgin coconut oil

1 heaping tablespoon cinnamon

1 tablespoon maple syrup or raw honey

1/4 teaspoon fresh lemon juice

INSTRUCTIONS:

Chop bananas into bite sized pieces and place in a medium sized bowl.

In a separate bowl whisk together maple syrup, lemon juice, and cinnamon.

Once the mixture is thoroughly combined pour evenly over banana slices. To ensure the bananas are coated evenly mix the ingredients with a rubber spatula.

Heat coconut oil in a medium frying pan and sauté until golden brown and heated through.

Enjoy!

Entree, Featured, Food

Truffle Oil Spaghetti Squash with Savory Garlic Tomato Sauce

October 24, 2015

This truffle oil spaghetti squash recipe is a simple and comforting dish, perfect for a chilly fall evening. It’s loaded with fresh, nutrient-dense vegetables and rich flavors. This recipe is versatile and can be prepared with additional seasonal veggies and fresh herbs and spices of choice.

INGREDIENTS:

2-3 cloves garlic, minced

1/2 medium yellow onion, diced

1 pound mushrooms, sliced

1 medium spaghetti squash

1 25 oz jar of tomato sauce of choice

1 teaspoon truffle oil

1 tablespoon olive oil

Sea salt to taste

INSTRUCTIONS FOR SPAGHETTI SQUASH:

Preheat the oven to 400 degrees fahrenheit.

Cut spaghetti squash in half lengthwise and remove the seeds from the center.

Lightly coat the bottom of a medium sized baking pan with olive oil and place the squash facedown.

Roast for 35-40 minutes until the flesh is tender and easy to scrape away from the peel.

Use a fork to remove the flesh of the squash away from the peel.

In a bowl toss together squash, 1 teaspoon truffle oil, and a pinch of salt.

INSTRUCTIONS FOR SAUCE:

Chop 1/2 medium yellow onion and set aside.

Mince 2-3 cloves of garlic and place into a medium sized pan.

Sauté onion and garlic until lightly brown.

Add in roughly 1 pound of sliced, white mushrooms.

Once mushrooms, onion, and garlic are throughly cooked add in pre-made tomato sauce of choice. I love using the 365 Everyday Value ‘Roasted Garlic’ tomato sauce from Whole Foods.

Once the sauce and vegetables have simmered for 5-10 minutes, serve on top of spaghetti squash just as you would regular pasta.

Bon appétit! 

Dessert, Featured, Food

Guilt-free, creamy raw vegan chocolate tart

September 3, 2015

 

You can have your tart and eat it too!

This delicious recipe was adapted from one of my favorite bloggers and author Jessica Sepel. You can find more divine recipes and health tips & tricks in her new book The Healthy Life as well as her website.11994416_10104459116501688_1044048840_n

INGREDIENTS NEEDED: 

Nut crust

  • 1 1/2 cups almonds, soaked for 4-6 hours
  • 1/2 cup of shredded coconut
  • 1/3 cup of organic, cold pressed coconut oil
  • 5-6 fresh dates, pitted
  • Pinch of Himalayan salt

Chocolate filling

  • 1/2 cup of cacao powder
  • 1/4 cup of maple syrup
  • 1/4 cup of coconut butter or oil
  • 1 tsp cinnamon

Toppings: 

  • Coconut flakes
  • Fresh berries
  • A dusting of cinnamon or cacao powder

INSTRUCTIONS:

1. Combine all 5 ingredients of the nut crust in a food processor. Scoop out the crust with a spoon and place mixture evenly inside a small fluted cake tin with a removable base (around 20 inch). Press down and place in the freezer while you prepare the chocolate filling.

2. You will need to melt the coconut oil, if it is not already melted. Once the coconut oil is melted, incorporate the cacao powder, maple syrup and cinnamon.

3. Take the tart crust out of the freezer, and pour the filling into each tart. Once the tarts are filled with the chocolate, store the fridge for up to an hour ( keep them in fridge until you serve).

4. Top your tart with desired toppings, serve, and enjoy!