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Dinner

Spicy Curry Sweet Potato Noodle Bowls

16 October, 2017

 

I’ve been on a little asian food kick lately.  If you had to pick one cuisine to eat for the rest of your life, what would you choose?  Hands down, I would pick asian food. There are so many incredible flavors in every dish, you’ll never get tired of it.  I made a healthy little bowl and packed it chalk full of amazing veggies, and I think I have a new favorite dish.  Let me know if you feel the same!

Serves 4

What you need for the sauce:

  • 1 tablespoon sesame oil
  • 1/2 onion, diced
  • 2 tablespoon fresh ginger, minced (or use ginger paste)
  • 2 tablespoons red curry paste
  • 1 14-ounce can full fat coconut milk
  • 3/4 cup reduced sodium chicken broth
  • 2 tablespoons sugar
  • 2 tablespoon sweet and spicy chili sauce
  • 2 tablespoons soy sauce
  • 1 tsp oyster sauce

What you need for the bowl:

  • 5 cups spiralized sweet potatoes
  • 1 tablespoon oil
  • half an onion, diced
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
  • 1 cup shredded purple cabbage
  • sesame seeds for topping
  • a handful of fresh cilantro for serving
  1. Sauce: Heat the oil in a large saucepan. Add the onion and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, oyster sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.
  2. Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles to the sauce and toss to coat.  Let simmer for 5 minutes so that the noodles cook a little. Add the vegetables and toss together until just combined. Serve topped with the purple cabbage and sesame seeds and garnish with fresh cilantro.

Enjoy!

Breakfast

Pumpkin Spice and Chocolate Chip Pancakes

3 October, 2017

  • 1 ¼ cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 pinch cloves
  • 1 cup 2% milk
  • 1 tsp vanilla
  • 6 tablespoons pumpkin puree
  • 2 tablespoons melted butter
  • 2 eggs
  • Chocolate chips

Whisk flour, sugar, baking powder, spices and salt in a bowl

In a separate bowl whisk together milk, pumpkin, vanilla, melted butter, and eggs

Fold mixture into dry ingredients

Grease a skillet with coconut oil and heat over medium : pour in 1/4 cup batter for each pancake, add chocolate chips on top

Cook pancakes about 3 minutes per side. Serve with butter and syrup.

Top with maple syrup or whipped cream and extra chocolate chips.

Enjoy!

Breakfast

Pumpkin Spice and Chocolate Chip Pancakes

3 October, 2017

  • 1 ¼ cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 pinch cloves
  • 1 cup 2% milk
  • 1 tsp vanilla
  • 6 tablespoons pumpkin puree
  • 2 tablespoons melted butter
  • 2 eggs
  • Chocolate chips

Whisk flour, sugar, baking powder, spices and salt in a bowl

In a separate bowl whisk together milk, pumpkin, vanilla, melted butter, and eggs

Fold mixture into dry ingredients

Grease a skillet with coconut oil and heat over medium : pour in 1/4 cup batter for each pancake, add chocolate chips on top

Cook pancakes about 3 minutes per side. Serve with butter and syrup.

Top with maple syrup or whipped cream and extra chocolate chips.

Enjoy!

Dinner

Red Hot Chili

3 October, 2017

 

It feels like summer has lasted all year, and I’ve been so anxious for boots, that crisp fall weather, and sitting by the fire.  I couldn’t wait any longer, so this week I cooked up some of my favorite Chili, buried myself in a blanket, and pretended that fall was here.  You can make this recipe as spicy as you’d like by adding more or less chili peppers.  Hope you enjoy!

1 tbl olive oil

1 pound grass fed ground beef

1 onion, chopped

4 red chilis diced (add more or less depending on your preference)

1 tsp worcestershire

1 (28 ounce) can canned crushed tomatoes

2 (16 ounce) can tomato sauce

2 (16 ounce) can kidney beans – drained and rinsed

1 tablespoon garlic, minced

¼ cup chili powder

1 tsp cumin

1 tsp black pepper

1/2 teaspoon ground cayenne pepper

1/2 teaspoon salt

Heat the oil in a large pot over medium heat. Add beef in the pot, and cook until evenly brown. Add in onion and chilis, and cook for 3-4 minutes.  Mix in chili powder, garlic, cayenne pepper, black pepper and salt

Mix in crushed tomatoes, tomato sauce and kidney beans. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.  Garnish with toppings of your choosing.

Enjoy!

Aside

Sweet and Spicy Chili Sauce

25 September, 2017

 

Ever since moving into our house last year, I have been testing my green thumb, and I have something really exciting to announce.  I’ve done it!! I kept multiple herbs and other plans alive.  All summer!!  This is huge for me.  One of my favorites is a red chili plant, and boy has it been thriving.  I have been giving these little peppers away left and right, because I didn’t know what to do with them all…. until now.  I made the most amazing sweet and spicy chili sauce last week, and it has changed my life.  I want to put it on everything!!

What you need:

  • ½ cup rice vinegar
  • 1 cup water
  • 6 oz white sugar (use 150g, if you would prefer something less sweet)
  • 4 garlic cloves, chopped finely
  • 1 tbsp soy sauce (gluten-free soy sauce or salt if you’d like to keep it gluten-free or soy-free) OR ½ tbsp fish sauce
  • 1 tsp cayenne pepper (optional – halve it or leave it out if you prefer it less spicy).
  • 5 red chilies chopped finely or minced
  • 1 tbsp cornstarch
  • 2 tbsp water

 

 

  1. Add the first 6 ingredients in a nonstick pan. Heat over medium-heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Reduce the heat and let it simmer for about 5 minutes, or until slightly thickened.
  2. Add the chilis and mix it through. Let it cook for a couple of minutes.
  3. Mix the cornflour and water until smooth and add this to the sauce pan.
  4. While stirring frequently, simmer the sauce for a further 5-10 minutes or till it reaches a desired thickness. The sauce thickens as it cools, so keep that in mind.  If it thickens too much, add a little extra water to thin it out.
  5. Pour into glass jars with air tight lids.
  6. Cool to room temperature and store in the fridge.

Enjoy!

 

Desserts

Tart Cherry Froyo Popsicles

31 August, 2017

Summer is coming to a close, and i am taking full advantage of these last days of warm weather.  I teamed up with Biotta Juices to make these Tart Cherry Froyo Popsicles.  Once you see how easy these are, you’ll never visit the freezer section of your grocer again!

 

  • 1 cup plain Greek yogurt
  • 1 Tbsp honey
  • ½ tsp vanilla extract
  • 3/4 cup cherries frozen
  • ¼ cup biotta tart cherry juice
  • In a small bowl, combine yogurt, honey, and vanilla.
  • In a food processor, grind the cherries and Biotta Cherry Juice until fairly smooth.
  • Add a spoonful of yogurt to each mold, followed by a spoonful of cherry. Keep adding yogurt and cherry, in alternating layers, until the mold are full. Freeze until hard (at least 6 hours)

Enjoy!

 

Cakes, Desserts

Blueberry Mint Parfait

8 August, 2017

I spent the weekend up at my in-law’s lake house in northern Michigan last week and my mother-in-law had made the most amazing lemon blueberry cake for breakfast.  It inspired me to get in the kitchen and bake for fun (something I rarely get to do these days).  Since summer is coming to an end I wanted to incorporate some fresh fruit, so what better than a blueberry mint parfait??  It had been years since I made a pound cake, and I recently partnered with Brummel & Brown who has a new organic buttery spread made with yogurt, and thought that the tangy yogurt flavor would work perfectly in this recipe!  I was right! This cake turned out so moist and flavorful, and the tanginess of the yogurt paired perfectly with the sweetness of the blueberries in this gorgeous dessert (or breakfast… no one is judging!)

What you need:

16 oz Brummel & Brown organic buttery spread with yogurt

3 cups sugar

6 eggs

2 tsp vanilla

¼ tsp baking soda

2 tsp lemon zest

1 cup buttermilk

½ tsp salt

1 tsp lemon juice

3 cups flour

Blueberry sauce (see below)

1 cup Whipped cream

Mint for garnish

Preheat oven to 325.

In a large mixing bowl, combine Brummel & Brown organic buttery spread and sugar and beat to combine.  Add one egg at a time, mixing well to completely incorporate after each one.

Stir in the lemon juice and vanilla.  Combine the flour, salt and baking soda in a bowl.  Alternate mixing the flour and buttermilk to the Brummel & Brown organic buttery spread and eggs and gently mix to combine.  Pour into a prepared pan and bake for 70 minutes.  When you stick a tooth pick in, it should come out clean.

Turn onto a wire rack to cool completely.

While the cake is baking, you can make your blueberry sauce:

3 cups blueberries

¾ cup water

½ cup sugar

2 tbl fresh lemon juice

1 tbl cornstarch dissolved in 2 tbl water

Combine 2 cups blueberries and the remaining ingredients in a saucepan and let simmer until blueberries start to break apart.  Add dissolved cornstarch and turn heat down, let simmer for 3 minutes or until sauce begins to thicken.  If it gets too thick, add water to thin out. Remove from heat and let cool

Once the cake is cooled, cut into cubes and assemble the parfaits.  Layer cubes of pound cake, blueberry sauce, fresh blueberries, and whipped cream in individual glasses.  Top with additional whipped cream and garnish with mint leaves.

 

salads

Sweet Potato Quinoa Falafel with Cilantro Ranch

19 May, 2017

 

You all remember my trip to Gotham Greens, right? Well, that was over a week ago, and my greens are still usable! If I got mixed greens from the grocery store, they would have gone bad in three days.  Typically, when you get greens at the grocery store, they’ve been traveling from California or Florida, and only have a short shelf life.  Since these are grown locally in the Gotham Greens greenhouse, it goes straight from the greenhouse to your grocer, and lasts so much longer.  I’m never going back.

I have been wanting to experiment more with vegetarian cooking for a while now, and sweet potato falafel sounded so good to me.  I wanted to keep this paleo, and so I couldn’t use chickpeas since they’re legumes, so they’re not technically authentic falafel.  But guess what? You won’t even miss them.  These were so tasty and a perfect topper to my Gotham Greens summer mix and arugula.

What you need:

1 raw sweet potato, peeled and cut up into small pieces
1 cup cooked quinoa
1 egg
1/2 cup nuts
1 tsp salt
1 tsp pepper
A handful cilantro, chopped
Oil for frying