Chunky Monkey Oatmeal

Just read on...

Ingredients:
Makes 2 servings

• 1/2 cup gluten free oats, (I suggest either old fashioned or quick cooking.)
• 1 banana, (no green on the peel please!)
• 1-1/4 cup unsweetened vanilla almond milk
• 1/4 cup raisins
• 1/2 cup raw walnuts
• 2 tablespoons maple syrup
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg

Directions:

• Pour 1 cup almond milk, raisins, cinnamon, and nutmeg in a pot over the stove on high heat. Bring to a boil.

• Add in oats, and reduce heat to low. 

• Stir twice and allow oats to cook for several minutes. (The amount of time depends on the type of oats you use. Old Fashioned will take about 7-8 minutes, while Quick Cooking only takes about 2 or 3 minutes.)
• Chop up banana, and add to oatmeal.

• Add in remaining 1/4 cup almond milk, cover pot, and allow to sit over low heat for 1 minute.

• Add in maple syrup, and stir/mash the mixture so the banana becomes chunky but mushy.

• Finally, add in the walnuts, stir, turn heat off, and allow to sit covered for 3 minutes.

• Serve warm. mmmmm!!! Literally. mmmmm!!!!!

(I just noticed my Brita is in the background of most of these photos LOL. Yay environment.) Go breakfast go!!

Italian Quesadilla

Hi healthy foodie friends! I very much apologize for the delay. (It is well worth the wait, though.) My life is recently full of exciting moments... travel, lots of yoga practice breakthroughs, a beautiful new best friend (Dana - I love you!), and a special new boyfriend ;-)

Andddd I'm back. In celebration, please try this recipe over the weekend. In true Kale With Love fashion, my Italian Quesadillas fuse 2 food worlds together into 1 gluten free vegan magical experience. Yes, magical.

By the way, these babies remind me of my Taco Pizza!

Ingredients:
Serves 4

• 2 brown rice tortillas. (Trader Joe's also makes their own brand version of these.)
• 1/4 cup your favorite tomato sauce. Marinara fits like a glove for this recipe.
• 1/2 cup Daiya Mozzarella Shreds

Directions:

• Note: if tortillas are in the refrigerator or freezer, allow them to sit out until completely room-temperature.
• Preheat oven to 400 degrees.
• Place one room-temperature tortilla flat on a baking tray.
• Gently spread tomato sauce along the inside area of tortilla using a knife.
• Distribute cheese.

• Place the 2nd tortilla on top so you almost have a pizza-sandwich.
• Bake in oven for 10 minutes until cheese is melted and tortillas are golden.
• Allow to cool for 3 minutes, then carefully cut into fourths using a sharp knife.

Ta-da!!! Italian Quesadilla. Also, for those careful readers who noticed there are only 3 Italian Quesadillas in the first picture... well, it's obvious that I ate one before my photo-shoot, right?

I love hearing your interesting food fusions as well if you'd like to share!

This recipe is approved by Nutrition Stylist Dana Kofsky www.nutritionstyles.com

Blueberry S'more Pops

1, 2, 3 open sesame....!!! (Also, you might recognize this gorgeous smile from my Fresh Popsicle post. I'm proud to say this is my 17 year-old model sister Mikaila.)

Ingredients:
Makes 12 pops

•  12 blueberries
• 12 mini marshmallows. (These ones that I used are gluten free, vegan, and scrumptious!)
• 1/4 cup chocolate chips. (If you follow my blog, you probably know that these vegan ones from Enjoy Life Foods are my favorite.)
• 2 tablespoons gluten free graham-cracker style crumbs. Also, feel free to take some graham crackers, place them in a closed ziplock, and start pounding away to make your own crumbs! 
• 12 small (or large!) skewers or sticks with a pointed end. You can even try wooden chop sticks!

Directions:

• Stick marshmallows onto pointed edge of stick, saving about a centimeter for the blueberry on top.

• Melt the chocolate chips as described in my "Reese's" Almond Butter Cups recipe.
• Gently stick 1 marshmallow-stick at a time into the chocolate, covering as much or as little as you like with chocolate.
• Place each blueberry on top of each of the chocolate covered marshmallows using the pointy end of your stick.

• Lay each pop on a plate. While chocolate is still warm and liquid-y, sprinkle with the graham cracker crumbs.
• Allow to cool for 1 hour, or place in refrigerator for 30 minutes before serving.

These are actually too much fun! Who knew about all these gluten free vegan s'more ingredients?! Amazing, right?

This recipe is approved by Dana Kofsky, Nutrition Stylist http://www.nutritionstyles.com/

Hummus Sushi Rolls

Ummmm.... YES.

Ingredients:
Serves 4

• 2 sheets Nori for DIY sushi making
• 4 tablespoons Sabra Luscious Lemon Hummus
• 2-4 asparagus spears; (I ended up roasting a bunch of asparagus with sesame seeds and onions in the oven at 350 degrees for 30 minutes. Great flavor!)

Directions:

1. Place 2 tablespoons of hummus on each sheet of Nori according to package instructions.
2. Lay 1-2 asparagus spears on each sheet as well, and roll along the spear.
3. Carefully cut the rolled sheets into sushi-like pieces.
4. Optional: serve alongside the sesame roasted asparagus and sweet onions.

Light with an asian infused flare, I think you, my readers, will very much enjoy this innovative combo. Let me know! :)

Apple Almond Avalanche

Do you crave dessert that you can feel awesome about? Indulge in my makeshift Apple Pie for One and feel oh-so-satisfied mentally, physically, emotionally, and of course in your tummy!

Ingredients:

Serves 1

• 1 washed apple, your favorite variety. I tend to always go for Pink Lady, Fuji, and Gala.
• 1-1/2 tablespoon almond butter. I use no-salt organic and raw almond butter -- tastes fabulous. (Trader Joe's and Whole Foods both carry different versions of this; try to opt for the ones whose only ingredient is almonds.)
• 1 teaspoon cinnamon

Directions:

• Preheat oven to 400 degrees.
• Core your apple, and slice off the top rim (about 1 centimeter.)
• Place in a baking dish, and sprinkle apple insides with cinnamon.

• Bake in oven for 30 minutes.
• Remove from oven, and using a spoon, allow almond butter to fall through the cored part of the apple. Spread any remaining almond butter on the top surface.

• Place rim back on the base, and slice your makeshift apple pie any which way you prefer. You can get ooey gooey and eat with your fingers. Personally I like using a fork and knife. As always, be creative... everything tastes better that way :)

This recipe is approved by Dana Kofsky, Nutrition Stylist http://www.nutritionstyles.com/

Honey Baked Tofu w/ Strawberry Quinoa

I was asked for some Kale With Love Easter recipe ideas. Thus, I now present to you my dessert-like Honey Baked Tofu recipe with a tart and tangy Strawberry Quinoa! (Kale included, folks.)

Ingredients:
Serves 8-10

• 2 packages extra firm tofu
• 2 tablespoons raw organic honey
• Juice of 2 lemons
• 1 cup quinoa (any variety)
• 2 cups filtered water
• 4 cups frozen organic strawberries
• 3 handfuls of chopped kale
• 1/2 tablespoon coconut oil (or another oil for non-sticking purposes)

Directions:

• Press tofu in between 2 plates so as to drain the moisture out. Allow to press for minimum 10 minutes.

• Preheat oven to 400 degrees.
• Cut each block of tofu width-wise into 4 square slices total.
• Grease an oven tray with coconut oil.
• Place the pressed tofu slices on a dry plate, and marinate with the honey. Use your fingers to glide the honey along every which way of the tofu so that each side is honey-ed. (You may get a little sticky here, but it's fun!)
• Lay the honey-ed tofu on the non-stick baking tray, and pour any reside honey from the plate on top.
• Sprinkle the lemon juice on the tofu and tray.
• Bake in oven for 25 minutes. Broil for additional 2 minutes.
• Remove from oven, flip tofu, and broil on opposite side for a final 2 minutes.

• While the tofu is-a-baking, boil your filtered water, and add in the quinoa. Reduce heat to simmer, cover pot, and allow to sit until cooked and fluffy, (around 12 minutes.) Add the frozen strawberries and kale to the pot about 8 minutes in.

I served my Strawberry Quinoa over my Honey Baked Tofu, and it was a beautiful presentation! Let me know if you cook this option for Easter!! :)

Candied Brussels Sprouts

You either love or hate Brussels sprouts, right? The lovers and haters universally adorn this recipe. Guaranteed. A must try. As soon as I finished my photo-shoot with these babies, I was popping them in my mouth as if they were M&M's! Seriously! (They are much better for you than M&M's though, that I promise.)

Ingredients:

Serves 6-8

• 12 or so Brussels sprouts
• 2 tablespoons olive oil, safflower oil, or coconut oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon yellow or Dijon mustard
• 1 lemon

Directions:

• Preheat oven to 400 degrees.
• Slice each Brussels sprout in half using a sharp knife, and set in deep bowl.

• Mix olive oil, balsamic, mustard, and juice of ½ the lemon until consistent dressing texture. You can use a food processor or shake vigorously in a covered jar.
• Set aside 2 tablespoons of dressing for later. Distribute remaining dressing on spouts, and mix thoroughly but lightly with your hands so all sprouts are marinated.

• Lay them flat on a baking pan, and bake in the oven for 20 minutes.

• Remove from oven, toss them around, and add in your 2 tablespoons of dressing that you set aside. Toss again.
• Roast in oven for additional 10 minutes at 250 degrees.
• Remove from oven, sprinkle with juice from remaining lemon halve, and serve hot.
• You can also refrigerate these and toss them in a chilled salad the next day!

Who thought Brussels sprouts could taste so good??

This recipe is approved by Dana Kofsky, Nutrition Stylist http://www.nutritionstyles.com/

Spinach Artichoke Dip with Sweet Potato Chips

You have to. You simply have to.

Ingredients:
Serves 10-12

• 5 garlic cloves, peeled and minced
• 2 tablespoons olive oil or safflower oil or coconut oil
• 1lb bag frozen artichoke hearts. Trader Joe's and Whole Foods have great options for this! (1 14. oz can of artichoke hearts, drained, will work as well.)
• 1lb bag of frozen spinach. Again, Trader Joe's and Whole Foods have great organic options for this.
• 1 cup Daiya Mozzarella Style Shreds
• 2 sweet potatoes, sliced width-wise

Directions:

• For the chips: bake sweet potato slices on a baking sheet in the oven at 400 degrees for 30 minutes.
• Meanwhile, heat a non-stick skillet over medium high heat with your oil. Allow the garlic to turn light brown; (a little over 1 minute)
• Add in the artichoke hearts and allow to cook for about 6 minutes until defrosted. (If you are using canned artichoke hearts, cook for about 2 minutes.) Meanwhile, continue stirring frequently.
• Add in the frozen spinach and mix well until the spinach is completely defrosted.

• Add in the Daiya cheese and combine well until melted.

• Add entire mixture to a food processor and mix until desired texture. Note: depending on the size of your food processor, you may need do parts at a time.

• Place dip and chips on a serving tray and serve warm. I know you will love!

Mini Polenta Lasagnas

It's been busy and exciting times over here at Kale With Love. Lots of cool specialties coming down the pipe! We can start here with Mini Polenta Lasagnas. These are too easy not to make, and too tasty not to eat. And if you have not heard of polenta before, consider this your introduction... full of nutrition and LOVE just for you :)

Ingredients:
Serves 6-8

• 1/2 tube basil garlic polenta; Whole Foods and Trader Joe's sell pre-made polenta tubes. SO CONVENIENT.
• 1 cup marinara sauce; as you may know, my absolute favorite is Rao's Marinara.
• 1 green zucchini, washed
• 1 yellow zucchini, washed
• Optional: 1/4 cup fresh basil leaves
• Fresh ground black pepper to taste

Directions:

1. Preheat oven to 350.
2. Slice polenta into thin rounds, (about 1 centimeter thick.)
3. Slice green and yellow zucchini widthwise into skinny slices.
4. Layer each polenta round with 1-2 green slices and 1-2 yellow slices.
5. Optional: Top with basil leaves.
6. Distribute a spoon of marinara sauce on top of each stack; continue distributing until no sauce is left.
7. Place each "lasagna" on a baking sheet lined with parchment paper, and bake at 350 for 15 minutes. 
8. Cook under broiler for additional 2 minutes, and then sprinkle with fresh black ground pepper.
9. Serve sizzling hot, possibly with a side of kale. Thoughts??

Asparagus Soup

Asparagus soup is one of those special dishes that warms your heart and makes your tongue smile. Kale With Love's asparagus soup recipe is posted on The Chalkboard Mag! (AKA best health and wellness site EVER.)

You can find the recipe by clicking here: http://thechalkboardmag.com/a-bowl-of-delicious-dairy-free-asparagus-soup