Archive of ‘recipes’ category

Catch Up Post!

Coco is here! And I have a big wrap-up of recipes and food to show.

First up: here are two breakfasts. Cheesy grits topped with leftover chicken (1/4 cup grits, cooked in water; cheese added at the end). There was a little bit of avocado on there too (avocado came with the chicken salad that this is leftover from).

Oat bran cooked with protein powder, cinnamon, vanilla, and a dash of salt. Topped with sesame seeds and maple syrup.

Have you tried Averie’s raw vegan cookie dough balls yet? Okay, mine are not balls (the first batch was), nor do they have chocolate chips. They are so simple to make.

Averie-inspired Raw Vegan Cookie Dough Yum

Ingredients (1 serving)

  • 1/4 cup whole wheat flour
  • 1 tablespoon maple syrup
  • a little bit of water

Directions

Oh my Mighty Tasty!

Yesterday Bobby and I went to Whole Foods to pick up a few things for our road trip and a few things to eat until we leave. We’re out of grits and oat bran, which is a little tragic. We decided to try a new cereal that both of us would like. We settled on Bob’s Red Mill Mighty Tasty Hot Cereal. This makes a delicious breakfast.

03 bob's red mill cereal

The nutritional info (in 1/4 cup serving): 150 calories, 1.5 grams of fat, 31 grams carbohydrates, 4 grams fiber, 4 grams protein. The cereal is wheat-free, gluten-free, and dairy-free. Ingredients: whole grain brown rice, corn, white sorghum, buckwheat.

Neither of us have food allergies, but we love trying specialty foods. We’re both a little lactose intolerant, but we kind of ignore it. I love trying all kinds of foods though, and gluten free products are usually mighty tasty. This cereal is made of brown rice, corn, sorghum (?), and buckwheat.

I’m Back On Track

A few of my favorite bloggers have recently committed to getting back on track. Caitlin declared the whole month of November as a time to get back on track; Angela is doing it for the first week of November, starting today (the 2nd). I’m feeling it too: I haven’t been doing that much yoga, I haven’t been walking as much as I like to, and, to be perfectly honest, I’ve been eating a lot of crap. I haven’t been practicing mindfulness either, and I find myself munching through the day instead of eating proper meals.

This challenge might be hard for a few reasons – 1) Bobby and I are driving across the country next week; 2) the holidays and lots of decadent foods are coming up; 3) due to the move, I don’t know what my new routine will be (we’re moving to Manhattan btw). But I’m going to try. I’m synthesizing their goals and mine, and this is what I came up with. I’m going to try to do this for as long as I can. These aren’t arbitrary; these goals are what my ideal lifestyle would be so I want to keep up with them.

Recipe: Raw Zucchini Hummus

This is the other recipe that Jill and I got to try at the raw foods demo at Whole Foods. It was served with raw flax crackers (yum). You just need a good blender to make it (which I don’t have, but I will try with my food processor). The recipe is raw, vegan, and vegetarian.

Raw Zucchini Hummus

31 raw hummus

Ingredients

  • 2 zucchini
  • 3/4 cup tahini (raw)
  • 1/2 cup lemon juice
  • 1/4 cup olive oil (cold pressed, if you want it to be truly raw)
  • 4 cloves garlic
  • 2.5 teaspoons salt (I would cut down on this)
  • 1/2 tablespoon cumin

Directions

Chop the zucchini and blend everything in the blender. Add the lemon juice and garlic (and salt) a little bit at a time to get the flavor that you want.

Recipe: Raw Energy Balls (coconut, carob)

Today Jill and I went to another demo at our Whole Foods. Catra (our fitness instructor and a raw foodist) did a short presentation on the raw foods diet and gave out samples of 2 raw food recipes. First was Catra’s…

Raw Energy Balls

30 energy balls raw

Ingredients

  • 1/2 cup carob powder
  • 3 cups shredded unsweetened raw coconut
  • 3/4 cup coconut butter/oil
  • 1/2 cup raw agave nectar

Directions

Mush everything together by hand. Shape into balls and freeze before eating.

Substitution ideas (not all raw)

  • honey or maple syrup in place of agave
  • oatmeal in place of some shredded coconut
  • nut butter in place of coconut butter/oil
  • cut down on oil; add more sweetener
  • replace half the oil with a super-ripe mashed banana
  • cocoa powder in place of carob powder
  • ground flax in place of some shredded coconut

Monterey & Redwoods

My dad and I started out the day with almost matching bowls of protein powder oat bran.

Dad’s was topped with granola and maple syrup; mine with sesame seeds and maple syrup. (My dad did the Amazon deal already – what are you waiting for?) He wasn’t too impressed with oat bran, but he did admit that it was a brick-in-the-belly breakfast.

After packing some snacks (bars and fruit) we headed down to Monterey. We wandered around Cannery Row and Fisherman’s wharf…

Then we headed out to a park in Monterey for a short (but hilly) hike. We hit up Trader Joe’s for lunch before proceeding on to another state park on the way home – Henry Cowell Redwoods State Park. This place was amazing. This tree was around before Jesus was even born. It was 2200+ years old when it fell back in 1934 and had been around for the signing of the Magna Carta, the Revolutionary War, and even when the Normans conquered England (1066).

Recipe: Goat Cheese, Zucchini Frittata

The original recipe from Whole Foods can be found here.

This was one of the demo recipes that Jill and I saw on Monday. Jill made it that very night and raved about it so I knew I needed to make it to. I had this last night for dinner. Yum. I also had a crazy cool dessert but I will share that later. I’ll give you a hint – it has something to do with chocolate.

Goat Cheese Zucchini Onion Red Pepper Frittata

34 frittata

Ingredients

  • 3 whole eggs
  • oregano, salt & pepper, to taste
  • 2-3 teaspoons olive oil
  • 1 small zucchini, sliced thinly (I cut it in half and did half-moon shapes)
  • 1/2 small red onion
  • 1/2 medium red pepper, sliced up
  • 1/4 cup goat cheese
  • a few scallions, sliced

37 frittata

Directions

Whole Foods Budget Dinners – Nom.

Yesterday Jill and I went to a Whole Foods cooking class – 365 Budget Friendly Dinners. It was kind of like a Rachel Ray show – we got to watch Allison (I think that was her name?) make three yummy dishes in less than an hour, and then we got to eat them.

Allison made…

  • One Pot Chili Casserole
  • Goat Cheese and Zucchini Frittata
  • Fusilli Pasta with Roasted Tomatoes and "Hidden" Zucchini

Jill and I both agree that the frittata was the best (probably because of the goat cheese). The pasta was pretty good (for being pasta), and neither of us cared for the chili that much. The roasted tomato on the pasta was especially delicious. I’ll post the recipes later, or you can look for them on the Whole Foods website. I bought the ingredients for the frittata and I’m going to make it either tonight or tomorrow – or maybe when my dad comes on Thursday.

I’m a veggie, I’m a veggie, from Abbeywood way

Last night we made pizza for our friends over at their house. I prepped the dough at our place (using my super awesome recipe) and took it, along with various toppings, over to theirs. We ended up with 4 pizzas…

Chicken, sun dried tomatoes, and mozzarella + parmesan.

Beef (free range, organic, grass fed), mushrooms, sun dried tomatoes, and cheddar + parmesan.

Veggie – mushrooms, olives, cheddar + parmesan.

Unpictured veggie – mushrooms, red peppers, olives, mozzarella + parm. I’m sure you can guess which pizzas I had.

But we didn’t just have pizza. I made a nice veggie stir fry as well (Brussels sprouts, collard greens, red pepper, onions, burdock, and various sauces).

And our friends made this yummy bread topped with crab + mayo + curry dip. They baked it for a few minutes and it was delicious.

Recipe: Goji Nut Biscotti

I made these on Saturday night, right before Bobby and I went out to dinner with the cousins. They are perfect for breakfast, dessert, or even a snack. They’re fairly healthy, but they are really flavorful and delicious. I had them for breakfast 2 days in a row. You could veganize them by using an egg substitute.

I say this about a lot of things, but you *must* make these. You will not be disappointed!

Goji Nut Biscotti

04 biscotti

Ingredients (makes ~12 small biscotti)

  • 1 cup oat bran
  • 1/3 cup quick cooking oats (instant) (can sub with flour or oat bran)
  • 1/2 teaspoon baking soda
  • 2 dashes of salt
  • 1 teaspoon spice (cinnamon or pumpkin pie spice)
  • 1 egg + 1 egg white
  • 1/3 cup sweetener (I used Trader Joe’s stevia)
  • 1 teaspoon vanilla
  • 1/3 cup goji berries

1 2 3 25