Sunday, October 12, 2014

Spaghetti Squash with Avocado Pesto Sauce

My first video! Let me know what you guys think. Sorry but some of the tutorial was cut off and accidentally deleted in the cloud, so this is really just a trial run. I learned for next time lol. If you like videos, I'll do more! Full text directions are below, too.



Ingredients:
Serves 5
  • 1 spaghetti squash, sliced in half lengthwise and seeded
  • 2 ripe avocados
  • 1 cup fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup lemon juice
  • 3 teaspoon minced garlic
  • fresh ground black pepper and sea salt to taste
Directions:
  1. Bake spaghetti squash face down on a cookie sheet at 450 degrees for 35 minutes.
  2. Using a fork, scoop out all of the squash into a bowl.
  3. In a magic bullet or blender, mix all remaining ingredients until sauce forms. 
  4. Pour sauce onto spaghetti, and top additional fresh ground black pepper, sea salt,  and any protein of choice. 

Sunday, August 3, 2014

Grilled Butternut Squash Quesadilla with Spinach and Avocado

Meet my new go-to lunch: a panini-pressed brown rice tortilla with roasted butternut squash, spinach, and avocado. So pure, so good. Recipe is below if you want to try! Let me know!


Ingredients:
Makes 1 grilled quesadilla
  • 1 brown rice tortilla (at room temperature)
  • 1 cup peeled and cubed organic butternut squash
  • 1/2 cup baby spinach leaves (washed)
  • 1/4 to 1/2 avocado (Have you ever tried Reed avocados? Extra big, extra buttery, extra worth-it. They are only in season for a bit; Whole Foods carries them.)
  • optional: 1/2 tablespoon extra virgin olive oil
  • optional: ground cinnamon, sea salt, fresh ground black pepper, sliced onion
Directions:
  1. Roast butternut squash in an oven proof tray at 350 degrees for 40 minutes until soft, tossing once half way through. I roasted mine with olive oil and cinnamon because I'm kinda obsessed, but the squash can definitely be roasted plain if desired. Or add sea salt and fresh ground black pepper with sliced onion for some more savory flavor.
  2. Remove squash from oven and allow to cool for minimum 10 minutes.
  3. On 1/2 of the room temperature brown rice tortilla, spread squash. Use a fork to mash it up into 1 layer. Spread avocado on top using a knife, and top with spinach. 
  4. Gently fold tortilla onto itself, and place in panini maker at high-heat for 2 minutes.
  5. Eat hot. Yummy dipped in Annie's organic ketchup, but then again I could probably dip anything in Annie's ketchup and like it ;) Would love to hear how you prefer it!

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!!!!