Category Archives: Recipes

Meatless Monday Recipe : Cauliflower Falafel

My Meatless Monday recipe for Cauliflower Falafel is super easy to make!  Which is mostly due to the fact that we are not grinding anything up and rolling it into small falafel balls, instead we’re leaving the cauliflower whole and covering with seasoning.  Sooo much easier and takes a lot less time but it tastes the same!  Scroll down for the recipe and pics:

 

Meatless Monday Recipe : Cauliflower Falafel

  • 1 package pita bread, this recipe also works well over a bowl of rice

Cauliflower:

  • 1 head of cauliflower chopped
  • 3 tablespoons avocado oil
  • 3 tsp coriander
  • 3 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 garlic powder
  • 1/4 tsp chilli powder
  • 1/2 tsp sea salt
  • black pepper to taste

 

Chickpeas:

  • 1 can chickpeas, drained, rinsed and patted dry
  • 1 tbsp avocado oil
  • 1/4 tsp sea salt

 

Sauce:

  • 1 cup yogurt of your choice
  • 1/4 cup fresh dill, minced
  • 1 tbsp avocado oil
  • 1 tbsp lemon juice
  • 1 clove of garlic, minced

*Note:  If you’d like to skip the sauce, you can always buy some hummus instead

 

Optional Toppings:

  • fresh parsley
  • cucumbers
  • tomatoes

 

Meatless Monday Recipe : Cauliflower Falafel

 

  1. Preheat oven to 425′
  2. Chop up the cauliflower and season/oil in a bowl.  Spread on a baking sheet.
  3. Prepare the chickpeas by draining the can, rinse, and pat dry with a towel.  Mix chickpeas in a bowl with oil/salt and set aside.
  4. Roast cauliflower for 10 minutes then add chickpeas and roast together for an additional 15 minutes.
  5. While everything is roasting in the oven, mix your sauce together.
  6. Spoon out sauce onto pita bread and place roasted cauliflower and chickpeas on top.  Top with parsley for extra flavor.

*Note:  This recipe is delicious with chopped cucumbers and tomatoes

 

Meatless Monday Recipe : Cauliflower Falafel

Meatless Monday Recipe : Cauliflower Falafel

photos via Alesia Kozik

 

 

 

 

 

 

 

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Meatless Monday Recipe : Curry Tofu Bowl

It’s been sooo cold outside lately!  So I wanted to share a meatless Monday recipe that warms me up.  My Curry Tofu Bowl is delicious, piping hot and you can make it as spicy or as mild as you like.  It’s also gluten-free if you sub the soy sauce for coconut aminos.  Scroll down for the recipe and yummy pics!

 

Meatless Monday Recipe : Curry Tofu Bowl

 

For the dish:

  • 1 block super firm tofu
  • 4 tbsp avocado oil
  • 1 sweet potato
  • 1 head of broccoli
  • 1 cup of left-over rice (optional)

For the sauce:

  • 3/4 cup coconut milk
  • 1 tbsp avocado oil
  • 3 tbsp curry paste (color of your choice, I used yellow)
  • 1 cup minced onion
  • 1 red pepper chopped
  • 3 garlic cloves
  • 2 tbsp soy sauce or coconut aminos for GF
  • 3 tbsp cilantro
  • 2 tsp maple syrup
  • handful of fresh basil leaves (optional)

 

Meatless Monday Recipe : Curry Tofu Bowl

 

Meatless Monday Recipe : Curry Tofu Bowl

 

  1. Preheat the oven to 425′.
  2. Peel and chop your sweet potato into cubes.  Mix 1/2 tbsp of avocado oil with sweet potato and lay out on a baking sheet.
  3. Chop your broccoli and mix with 1/2 tbsp of avocado oil and set aside on a separate baking sheet.  When oven has preheated, put only the sweet potato in for 35 – 40 minutes.  At the 20 minute mark, put the broccoli into the oven, that way the potatoes and broccoli will come out of the oven at the same time.
  4. Dice the tofu and heat 3 tbsp of avocado oil in a skillet over medium heat.  Once the oil is heated, place the tofu in for about 1 minute on each side or until browned.  Remove tofu from oil and set aside.
  5. Add the remaining sauce ingredients (except for the cilantro and basil) and bring to a simmer.  Stir occasionally and let cook for 12 – 15 minutes.
  6. When the sweet potato and broccoli come out of the oven, add all your ingredients into a bowl (including the cilantro and basil) and pour the curry sauce on.  Now you’re ready to eat!

 

photos via Alesia Kozik

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Strawberry Champagne Cocktail Recipe

Happy Valentine’s Day!  I don’t know about you, but this holiday always makes me want to open up some bubbly!!  That’s why I’m sharing my super easy to make Strawberry Champagne Cocktail Recipe.  It takes next to no-time and is absolutely delicious!  You can use fresh or frozen strawberries for this recipe.  If you use fresh (like I did) you’ll be able to make cute little garnish hearts with them.  The downside to using fresh strawberries is that you still have to freeze them to get the full effect of the drink.  OR you could just buy both.  And in case you were looking for something yummy to eat with this delicious cocktail, it pairs well with my Sea Salt Chocolate Donut Recipe.  Grab my strawberry cocktail recipe below and have a lovely holiday:

Strawberry Champagne Cocktail Recipe

 

  • strawberries – frozen, fresh or both
  • champagne or prosecco

 

Strawberry Champagne Cocktail Recipe

Happy Valentine’s Day!

  • If you used fresh strawberries, set some aside for your garnish.  Take the rest of your strawberries and chop the greenery off the top and freeze.  It does not take long to freeze strawberries, I think I left them in the freezer for about 2 hours.
  • Blend frozen strawberries with champagne/prosecco.  There is no wrong ingredient proportion!  You want to get tipsy?  Add more champagne!  You love strawberries with all your heart?  Add more strawberries!  I promise it will taste good, no matter what.

 

Strawberry Champagne Cocktail Recipe

 

 

Strawberry Champagne Cocktail Recipe

 

photos via Pinar Kucuk and Heather Gill

7 Pink Recipes for Valentine's Day

7 Pink Recipes for Valentine’s Day

Strawberry Mint Margarita Recipe

Strawberry Mint Margarita Recipe

 

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Coconut Blueberry Biscuits Recipe

My Coconut Blueberry Biscuit Recipe offers the perfect bite of hygge during this chilly season.  These blueberry biscuits seem to just melt away in your mouth with the perfect burst of blueberry flavor.  Also did I mention it’s a super easy recipe to bake for breakfast or a coffee/tea break?  Grab this yummy biscuit recipe below:

 

Coconut Blueberry Biscuits Recipe

 

  • 1 cup coconut flour
  • 1 cup self-rising flour
  • 1 cup blueberries
  • 1/4 cup coconut oil
  • 3/4 cup coconut milk
  • Sugar for topping (optional)

 

Coconut Blueberry Biscuits Recipe

 

  1. Preheat oven to 425′
  2. Stir the flours together until combined
  3. Add the coconut oil in small scoops one at a time (about a tablespoon) and push the oil into the flour with a fork
  4. Stir in the coconut milk and blueberries and knead until a dough forms
  5. Roll out dough with hands to about a 1/2″ thickness
  6. I used a water glass to cut out the biscuits
  7. Bake for 10 – 12 minutes until tops are lightly golden brown
  8. Once their done baking, immediately sprinkle with sugar

 

Coconut Blueberry Biscuits Recipe

 

photos via Brooke Lark

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Coconut Curry Salmon Recipe

Lately I’ve been craving something spicy! and this Coconut Curry Salmon recipe really hits the spot!!  It’s got a sauce you’re going to want to slurp up at the end of your meal (who doesn’t love that?!) and will still have you going back for seconds.  Grab the recipe below:

Coconut Curry Salmon Recipe

  • 1 pd salmon cut into 1/4 pd slices
  • 3/4 cup thinly sliced carrots
  • 1/2 cup broccoli
  • 1/2 cup bamboo shoots
  • 1/2 cup baby corn
  • 1/2 white onion
  • 2 cloves garlic
  • 1 tbsp freshly squeezed lemon juice
  • 1 can coconut milk
  • 2 tbsp red curry paste
  • 2 tbsp butter
  • 1 tsp maple syrup
  • 1/2 tsp fish sauce
  • 2 packed tbsp fresh basil
  • 2 packed tbsp fresh cilantro
  • sea salt and pepper to taste
  • rice (optional)

Coconut Curry Salmon Recipe

 

  1. Add the butter to the fry pan and turn onto medium-high heat.
  2. While the butter is heating up pat the salmon slices dry with a paper towel and rub with sea salt.
  3. Place salmon, scale side down for 4 minutes, flip, turn heat to medium and cook for an additional 4 minutes,  set salmon aside.
  4. Add chopped onion and garlic to the pan and cook until golden.
  5. Add the remaining ingredients, letting the vegetables simmer until cooked but still crispy (about 12 – 15 mins).
  6. Pour over salmon and rice, and your ready to eat!

 

Photos via Khloe Arledge

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Sea Salt Chocolate Glazed Donuts Recipe

What is it about sea salt and chocolate that goes so well together?  Today I’m sharing my recipe for these Sea Salt Chocolate Glazed Donuts!  They are a delicious treat and can also be made into donut holes (just use a different mold) and can be turned into an easy holiday treat by using crushed candy canes sprinkled over the top or your other favorite holiday sweet!  Grab the recipe below:

Sea Salt Chocolate Glazed Donuts Recipe

Donuts:

  • 1 1/4 cup flour (can use regular or almond flour to make GF)
  • 1/4 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt plus more for sprinkling
  • 1 egg (add an additional egg if making GF)
  • 1/2 tbsp melted butter
  • 1/2 cup buttermilk

Chocolate glaze:

  • 1/8 cup avocado oil
  • 1/8 cup maple syrup
  • 2 tbsp pure cocoa powder
  • 1/4 tsp sea salt

Toppings:

  • crushed almonds
  • sea salt flakes

Sea Salt Chocolate Glazed Donuts Recipe

  1. Preheat oven to 350′
  2. Combine all dry ingredients;  flour, sugar, baking powder, baking soda, and sea salt, mix and set aside.
  3. Combine remaining wet ingredients using a whisk, slowly add in dry ingredients and keep whisking.
  4. Grease donut mold with a light coating of avocado oil.
  5. Spoon donut batter into mold and bake for 10 – 12 minutes.
  6. Tip mold upside down over cooling rack and gentle tap donuts out of the mold.  If any of the donuts are stuck, let them cool in the mold for a few minutes and try again.
  7. While donuts are cooling, mix the chocolate glaze ingredients and stir on low in a sauce pan.
  8. Once the glaze has reached a sauce consistency, dip the cooled donuts in and place in the fridge for 5 – 10 minutes to harden the glaze.  OR just go ahead and eat them, I won’t judge!

*Note:  If you’d like to add toppings, sprinkle them on immediately after dipping donuts into the glaze.

Sea Salt Chocolate Glazed Donuts Recipe

photos via Brooke Lark

 

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Meatless Monday Recipe: Creamy Pumpkin Soup

It’s November but I’m still in the mood for pumpkin everything!  Which is why today I’m sharing my super creamy pumpkin soup recipe.  It’s the perfect hit of pumpkin and creaminess to ease you through this chilly month.  Grab the recipe below:

 

Meatless Monday Recipe:  Creamy Pumpkin Soup

  • 1 medium pumpkin, peeled, deseeded and chopped
  • 2 1/2 cups broth of your choice
  • 1 cup heavy cream
  • 4 tbsp butter
  • 1 sweet onion, peeled and chopped
  • 2 garlic gloves, peeled and minced
  • 1 tbsp EVOO
  • 1 tbsp sugar
  • 1 bay leaf
  • 1/4 tsp thyme
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 2 tsp sea salt
  • pepper to taste

optional toppings:  seasonal berries, pumpkin seeds, parsley and/or extra cream

 

Meatless Monday Recipe:  Creamy Pumpkin Soup

 

Preheat oven to 350′ and roast pumpkin for 45 minutes or until tender.

In a large pot, place your EVOO, garlic and onion on medium heat.  Sauté until onions start to brown.

Add all remaining ingredients, including your roasted pumpkin and let simmer for 20 minutes.

Blend all ingredients into a super creamy pumpkin soup that’s ready to eat!

 

Meatless Monday Recipe:  Creamy Pumpkin Soup

photos via Monika Grabkowska

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Savory Pumpkin Chili

I’m so excited it’s October!  Halloween is one of my favorite holidays and to get in the spirit, I’m sharing my Savory Pumpkin Chili.  It’s a great one-pot meal, it’s vegetarian with an easy vegan spin AND it includes everyone’s Fall favorite vegetable, pumpkin!  Regardless of what is happening, the seasons will keep on changing and I am finding comfort in the familiarity of that.  Check out my Meatless Monday recipe below:

 

Meatless Monday Recipe : Savory Pumpkin Chili

 

  • 1 red pepper
  • 1 sweet onion
  • 4 large celery stalks
  • 3 large carrots
  • 3 – 4 garlic cloves
  • 3 cans kidney beans (rinsed and drained)
  • 1 28 oz can san marzano tomatoes (chopped)
  • 1 can pumpkin puree
  • 2 cups vegetable broth
  • 4 tbsp EVOO
  • 3 tbsp chili powder
  • 2 tbsp fresh sage
  • 1 tsp cumin
  • 1 tsp fresh thyme
  • 1/4 tsp brown sugar
  • 1/4 nutmeg
  • 1/4 tsp parsley
  • sea salt and pepper to taste

Options:  Top over rice or homemade french fries!  Pairs well with homemade guacamole, cilantro and roasted pumpkin seeds.

 

Meatless Monday Recipe : Savory Pumpkin Chili

 

  • Peel onion, carrots, and garlic, place in food processor with chopped celery stalks and red pepper and pulse until minced.
  • Place in pot on medium heat with EVOO and let cook until soft.
  • While your mirepoix is cooking, puree the can of tomatoes and rinse/drain your beans.
  • Once mirepoix has softened, add all remaining ingredients and let simmer (covered) on low heat for 45 minutes or until broth and tomato juices are mostly absorbed.  Stir occasionally.
  • Serve over homemade french fries with a side of guacamole and sour cream!

 

Meatless Monday Recipe : Savory Pumpkin Chili

 

photos via Alexandra Andersson

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Gluten-free Hawaiian Pizza

For today’s Meatless Monday Recipe, I’m not only sharing how I put together my Gluten-free Hawaiian Pizza but I’m also sharing my super easy pizza sauce recipe!  This pizza sauce recipe only has 4 ingredients and ingredients that are so easy to find, you might already have them in your fridge.  This pizza is perfect for September as it doesn’t take much thought to put together and if you don’t have pineapple on hand, you can add whatever leftovers you want.

Meatless Monday Recipe : Gluten-free Hawaiian Pizza

Toppings + Crust:

  • 1  can 9.9 oz  green jackfruit in brine or water (I get mine from Trader Joe’s)
  • BBQ sauce of choice – (I used Newman’s Own Original – it’s gluten-free)
  • freshly cut pineapple
  • cilantro
  • red onion sliced
  • cheese of choice, shredded
  • pre-made gluten-free pizza dough (I picked some up at a local bakery)

Pizza Sauce:

  • 5 san marzano tomatoes – I used organic peeled san marzano tomatoes from a can
  • 1/4 red onion chopped
  • 2 – 3 fresh basil leaves
  • 1/4 tsp sea salt

 

Meatless Monday Recipe : Gluten-free Hawaiian Pizza

 

  1. Preheat your oven and follow the instructions for cooking your pizza dough.  My dough pre-cooked at 425′ for 15 minutes and then 450′ for another 20 minutes.
  2. In a food processor, toss all the ingredients for the pizza sauce and blend until smooth.
  3. If you’ve never cooked jackfruit before, you can find instructions in my Pulled Jackfruit BBQ Pizza post.  (You can also find a gluten-free pizza crust from scratch recipe there too!)  For this recipe, I lightly brushed the edges of the jackfruit with the BBQ sauce and cooked at 400′ for about 30 minutes until tender.
  4. Once your crust is pre-cooked, add the sauce, cheese, toppings and some more cheese (because why not?!) and place back in the oven to let everything get crispy.
  5. When your pizza is done, top with fresh cilantro and you’re ready to enjoy!

Meatless Monday Recipe : Gluten-free Hawaiian Pizza

 

photos via Chad Montano

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe: Roasted Chickpea Tacos

I’m excited to share with you another one of my Meatless Monday Recipes!  These Roasted Chickpea Tacos are loaded with crunch, from the crunchy roasted chickpeas to the fresh veggies.  Pile these tacos high with all your favorite toppings for an easy hot weather lunch or dinner recipe.  Grab the recipe below:

Meatless Monday Recipe:  Roasted Chickpea Tacos

  • 1 can chickpeas – drained and rinsed
  • 1 tbsp EVOO
  • 1/2 tbsp taco seasoning
  • sea salt
  • taco shells

fresh toppings of your choice, I used:

  • cilantro
  • jalapeños
  • red peppers
  • cherry tomatoes
  • avocado
  • red onion
  • lime
  • your favorite salsa

Meatless Monday Recipe:  Roasted Chickpea Tacos

  1. Preheat oven to 425′
  2. Drain and rinse your chickpeas and roll dry with towels.
  3. Mix chickpeas, taco seasoning, olive oil and a sprinkle of sea salt in a bowl.
  4. Spread chickpeas out on a lined baking sheet and roast for 35 – 40 minutes, rolling over every 10 – 15 minutes.     *Note:  Roasted chickpeas are best fresh out of the oven but can be stored in paper towel lined containers to help maintain their crispiness.
  5. Layer your favorite ingredients into the taco shells and top with freshly roasted chickpeas.  Now it’s time to eat!

Meatless Monday Recipe:  Roasted Chickpea Tacos

photos by Chad Montano and Sara Adel

 

 

 

 

 

 

 

 

 

 

 

Meatless Monday Recipe:  Roasted Chickpea Tacos

 

 

 

 

 

 

 

 

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