Wednesday, July 9, 2014

Debbie's Lemon Rosemary Potatoes

For the 4th of July, we went to Santa Barbara and had a beautiful farmer's market fresh healthy meal cooked by my boyfriend's mom, Debbie. She made my Tomato Basil Salad recipe, and it came out phenomenal! Part of her dinner really stood out: the Lemon Rosemary Potatoes. Everyone was obsessed, and I want to share her recipe because I think you guys will love it.


Ingredients:
Serves 4
  • 1-1/2 pound skinned small white potatoes
  • 2 tablespoons chopped fresh rosemary leaves
  • The rind of 2 lemons (minced)
  • 1/8 cup good olive oil
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
Directions:
  1. Preheat oven to 450 degrees.
  2. Cut the potatoes into quarters and place in 1 layer on a baking sheet. Cover with aluminum foil.
  3. Roast covered for 45 minutes - 1 hour, until the potatoes become soft on the inside so you can easily poke with a fork. 
  4. Remove from oven, and add rosemary, lemon rind, olive oil, sea salt, and pepper. Gently toss. Bake uncovered for additional 30 minutes until golden and crisp on the outside, but soft and buttery on the inside. Flip every 10 minutes during baking with a spatula to ensure even browning.
  5.  I know, are you drooling yet?

Tuesday, July 1, 2014

Meatless Weeknight Bolognese

I wanted to make my boyfriend dinner the other night, but I was already in my pajamas so wasn't running out to the market. That's when my meatless pasta bolognese was formed. It took less than 20 minutes from start to finish, the ingredients are items you are likely to have on hand, and my boyfriend loved it! 



Ingredients:
Serves 4-5
  • 1 package gluten-free penne pasta
  • 1-1/2 cup your favorite marinara sauce, OR make your own by putting 6 large tomatoes, 1/4 cup chopped fresh basil leaves, 4 teaspoons minced garlic, 2 tablespoons extra virgin olive oil, sea salt and fresh ground black pepper in a Magic Bullet or blender.
  • 3 veggie burgers. I am obsessed with the Amy's Bistro Burger
  • 1 tablespoon olive oil
Directions:
  1. Cook pasta in boiling water according to package instructions, drain, and rinse under cold water when al dente.
  2. While pasta is cooking, cook your veggie burgers over medium-high heat on the stove-top in olive oil, about 3 minutes on each side.
  3. When veggie burgers are cooked, place in a bowl with a few spoonfuls of the tomato sauce, and using a fork, break up the patties/mush them so that they start to look more like "ground" veggie burgers (to mimic ground beef)
  4. Toss your cooked penne with tomato sauce and ground veggie burger. Immediately before serving, reheat over the stove with a bit of olive oil if needed.

Tuesday, May 13, 2014

Homemade Sun-dried Tomatoes

SPOILER ALERT: these homemade sun-dried tomatoes are extremely healthy, low calorie, easy to make, and addictive. Read on at your own discretion :)


Ingredients:
Makes 4 servings (about 70 calories/serving)
  • 12 medium to large tomatoes
  • 1 teaspoon olive oil
  • optional: celtic sea salt to taste

Directions:
  1. Preheat oven to 250 degrees.
  2. Slice your tomatoes into about 1 centimeter thick slices. (You do not want them too skinny or they will burn.)
  3. Spread a cookie sheet with olive oil and place sliced tomatoes on top.
  4. Optional: sprinkle with sea salt if you'd like. I don't put salt on really anything, but I'm sure they will taste super yummy with it!
  5. Bake for 3.5 - 4 hours in the oven. Just let them sit there untouched. Check on them after 3.5 hours. Depending on the oven, they may need more time or they may be just right.
  6. Remove slices immediately from the tray and spread them out on a plate at room temperature. Allow to cool.
  7. Eat these babies alone as a healthy chip-like snack, or mix them in a salad with avocado chunks, (I love the crunchy and creamy contrast!) Other ideas: on top of GF pasta or pizza with pesto, dipped in garlic hummus, with a veggie burger... comment below if you have more yummy suggestions!
  8. These can keep in a sealed Tupperware for 1 week.

Monday, February 24, 2014

Roasted Rainbow Carrots and Avocado Salad with Cilantro Pesto Dressing

OK. YUM. My mouth was literally in heaven for every bite of this. I really can't express in words how perfectly the sweet roasted carrots taste with the smooth buttery avocado lightly coated in fresh cilantro vinaigrette. Let me know if you agree when you try this recipe!



Ingredients:
Serves 4
  • 15 large rainbow carrots, washed and quartered 
  • 1 tablespoon olive oil 
  • 1/4 cup cilantro
  • Juice of 1/2 fresh lemon
  • 2 tablespoons extra virgin olive oil
  • optional: 1/4 teaspoon sea salt
  • 2 ripe avocados
Directions:
  1. Preheat oven to 450 degrees. 
  2. Spread your carrots in an even layer on a baking dish. 
  3. Sprinkle with 1 tablespoon olive oil, and place in oven.
  4. After 25 minutes, gently toss the carrots, and bake for additional 25 more minutes.
  5. While carrots are roasting, place cilantro, lemon juice, 2 tablespoons extra virgin olive oil, and sea salt in a food processor. Blend until light creamy dressing.
  6. Chop your avocados into big chunks, and using your hands lightly toss with cilantro pesto.
  7. Once carrots are browned and crispy, allow to cool for 5 minutes until combining with cilantro avocado mixture.
  8. THIS IS DIVINE.

Tuesday, February 11, 2014

Chocolate Salted Walnut Almond Bark

With my sisters both away at school, I turn to my boyfriend to model my recipes. Here's his first shot! So handsome. And the chocolate brittle with sea salt ain't bad either...



Ingredients:
Serves 10-12
  • 1 cup raw almonds
  • 1 cup raw walnuts
  • (or sub with any of your favorite nuts, totaling 2 cups. Next time I am going to try pecan and macadamia! mmmm. Mouth.Is.Watering.)
  • 1 bag dairy free chocolate chips. I used Enjoy Life Foods Dark Chocolate Morsels. They are my new obsession!!! And I love them!!!
  • A few pinches of sea salt
  • Optional add-ins: coconut flakes, raisins, goji berries, cinnamon, vanilla bean
Directions:
  1. Melt your chocolate either in a microwave, or as detailed in this post.
  2. When the chocolate chips are completely melted, mix in your nuts until thoroughly coated.
  3. Spread mixture onto a parchment lined baking sheet, and use a spatula to press it down pretty flat, so the nuts are essentially 1 layer and it's holding tightly together.
  4. Sprinkle the top with sea salt, and any additional add-ins that speak to you.
  5. Refrigerate for 4 hours.
  6. Once the chocolate is dried, cut your cooled barked into pieces, or break it using your hands for an uneven but artsy look like mine ;)

Tuesday, February 4, 2014

Sweet Brown Rice with Dried Cranberries and Garlic Kale

Easy as pie rice. 


Ingredients:
Serves 4
  • 1 cup long grain brown rice (uncooked)
  • 2-1/4 cup filtered water
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/3 cup dairy free butter of choice (such as Earth Balance)
  • 1 cup chopped kale, stems removed
  • 2 garlic cloves, minced
  • 1/3 cup dried cranberries
Directions:
  1. Place rice, water, olive oil, and sea salt in a rice cooker, and cook according to package instructions.
  2. Meanwhile, in a pan over medium heat, melt butter, and sauté with kale and minced garlic until kale is fully wilted, stirring frequently so it doesn't burn. Cover.
  3. Right before the rice looks done (about 10 minutes or so, when there is still water visible), mix in dried cranberries and sautéed kale/butter from step 2.
  4. Remove rice from heat once fully cooked and serve warm. Serving suggestion: this tastes great with avocado and tofu, and alongside candied brussels sprouts.

Monday, January 27, 2014

Brussels Sprouts and Pecan Stuffed Sweet Potatoes

Thanksgiving may be a distant memory, but I still crave warm and nutritious comfort foods. Cue my sweet potatoes stuffed with roasted brussels sprouts and hearty pecans. True to Kale With Love form, this unique dish is basic and easy, yet healthy and satisfying. 


Ingredients:
Serves 4
  • 2 large sweet potatoes or yams
  • about 12 brussels sprouts, rinsed and quartered
  • 1/2 cup pecans (I prefer raw organic)
  • 4 tablespoons high quality extra virgin olive oil
  • sea salt and fresh ground black pepper to taste
Directions:
  1. Wash the sweet potatoes, and pierce skin several times with a fork.
  2. Bake the potatoes at 400 degrees for 45 minutes to 1 hour, until a knife can easily be inserted into them.
  3. When the potatoes are about 20 minutes from being done, toss the brussels sprouts with olive oil, salt, and pepper, and place on a baking sheet in the 400 degree oven for 15-20 minutes. Remove when the leaves just begin to brown and turn crispy.
  4. Slice the baked potatoes in half lengthwise, and use a fork to lightly soften up the insides. 
  5. Toss the brussels sprouts with pecans, and place a quarter of the mixture on top of each open-faced potato half.
  6. Optional: sprinkle the tops with a bit more olive oil, sea salt, and pepper. Impress your friends with this one at the next dinner party, or maybe even a Super Bowl gathering!

Tuesday, January 21, 2014

Truffle Oil Grilled Cheese with Kale and Tomato

It's been a while since my Mature-Girl Cheese post that everyone loved, so I decided to share another decadently nutritious gluten-free vegan grilled cheese recipe with ya'll. I was really excited to try out the new Daiya slices, and as you can see in the photo below, they did not dissapoint!


Ingredients:
Makes 1 sandwich
  • 2 slices gluten free bread of choice
  • 1 handful chopped kale, washed and stemmed
  • 1 or 2 slices Daiya cheddar, or your preferred cheese
  • 3-4 baby cherry tomatoes, sliced thin
  • Optional: 1 teaspoon truffle oil
Directions:
  1. Turn on a panini maker up to high.
  2. If you are using the truffle oil, place in a small bowl with the kale and toss it up so the kale is lightly coated.
  3. On 1 slice of bread, place kale, and top with cheese, then sliced tomatoes. Finish with the 2nd piece of bread.
  4. Put the sandwich in panini maker for 7-10 minutes, and remove right before the cheese starts to melt over the sides of your bread.
  5. Allow to cool for 2 minutes before slicing in half.
  6. THEN EAT!!!!

Friday, November 8, 2013

Butternut Squash Cinnamon Raisin Bread

What does Fall mean to you? To me, it means the supermarkets start displaying squash everywhere, giving that warm and comforting Autumn feel. Serve your family and friends a moist, light gluten free vegan Butternut Squash loaf this Thanksgiving dinner! 3 words: MOUTH WATERING DELICIOUS.



Ingredients:
Makes 1 loaf, serves about 12
  • 20 oz cubed butternut squash (tip: you can ask your grocer to peel and cut up the squash for you)
  • 1/2 tablespoon olive oil
  • 1 cup almond meal
  • 1 cup quinoa flour
  • 2 tablespoons ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1/2 cup organic maple sugar or coconut crystals (I like using sugar alternatives like these, but you can also use regular sugar here.)
  • 2 teaspoons baking powder
  • 1 cup raisins
  • 1/4 cup apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup or agave or honey
  • 1/2 cup melted coconut oil
Directions:
  1. Preheat oven to 400.
  2. In a bowl, mix the cubed butternut squash with olive oil and 1 tablespoon of the cinnamon. Distribute evenly and lay in 1 layer on a baking sheet.
  3. Bake for 35-40 minutes.
  4. Meanwhile, combine almond meal, quinoa flour, remaining cinnamon, pumpkin pie spice, sea salt, sugar of choice, baking powder, and raisins in a mixing bowl.
  5. In a separate bowl, stir apple cider vinegar, vanilla, syrup, and coconut oil.
  6. When your butternut squash is soft to the touch, remove from oven, and reduce oven heat to 350.
  7. Allow squash to cool for 5 minutes, and puree in a magic bullet or food processor. Add in a few spoons of your wet mixture from step #5 to aid in the processing. You should yield about 1 cup of butternut squash puree.
  8. Mix in butternut squash puree to your wet bowl, and then slowly combine into your dry ingredients. 
  9. Spray a 9x5 loaf pan with non-stick oil. Add your dough, flatten on the top, and bake in oven for 1 hour or until a knife comes out clean if you poke it.
Fall also means pretty leaves...

The bf and I with some foliage in Chicago (hi baby!)

This recipe is approved by Dana Kofsky at Nutrition Styles.

Friday, October 4, 2013

Single-Serve BBQ Tofu Pizza

I remember the pre-Celiac days of CPK's Kids BBQ Chicken Pizza. My how perfect that was at the time. A baby pizza, 4 little slices of heaven. So like any other past dish I crave, I recreated my own gluten free vegan version. Below is the recipe if you want to try it too!



Ingredients:
Makes 1 pizza, 290 calories in the entire pizza
  • 1 brown rice tortilla
  • 2 tablespoons gluten free BBQ sauce
  • 1/2 cup organic baby spinach leaves, diced
  • 1/4 cup dairy free mozzarella
  • 1.5 ounces extra firm tofu, cubed
  • Sea salt and fresh ground black pepper to taste
  • Optional add-ins: onion, scallion
Directions:
  1. Preheat oven to 400 degrees.
  2. Place tortilla on a square piece of aluminum foil.
  3. Spread BBQ sauce evenly around the tortilla, leaving roughly 1/2 inch along the edge.
  4. Combine diced spinach with your cheese, and sprinkle on top of sauce, patting down with a spoon.
  5. Top with tofu and any additional add-ins you prefer.
  6. Finish with a few dashes of sea salt and fresh ground black pepper.
  7. Bake in the oven for 8-10 minutes.
  8. Eat while hot. OMG SO GOOD.