Fall Harvest Meal: Fall Harvest & Bean Soup (23/31)

The vegetables in my fridge have been in abundance lately.
It's the end of the produce season and my CSA loot has been incredible.
I had a bunch of veggies to use and cold, chilly fall day on my hand.
I could only think of one thing I wanted.
Soup.

Fall Harvest & Bean Soup
2 cups fingerling potatoes (sliced)
1 sweet potato (sliced)
1 can black beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
onion
garlic
2 bell peppers
6 heirloom tomatoes, chopped
1 avocado
Juice of half a lime
1 bunch cilantro, chopped (some set aside for garnish)

1. Slice onion and chop garlic. Saute in a stockpot until soft.
2. Add chopped bell peppers. (I added some sweet Italian frying peppers I got in my CSA as well for a little extra)
3. Add chopped tomatoes and potatoes and simmer while you open, drain and rinse beans. Then add those as well. 
4. Simmer soup covered until potatoes are able to be pierced with a fork.
5. In a food processor (or blender), puree avocado with lime juice. 
6. Still mixture into soup along with chopped cilantro. 
7. Serve hot. Garnish with mashed avocado and chopped cilantro.

This was a food experiment that just happened to go right. And one I plan on making again this season.

It goes perfect with rainy days, chilly temps and cozy blankets. 

Enjoy!

When You Just Want Something Creamy (16/31)

I had been craving Mac'n'cheese for days.
Not the boxed kind.
The gooey, creamy, rich, french restaurant-y kind. (I know mac'n'cheese is not French but some of the best ones I've had are from from French restaurants. I don't know either. )

Last year, I created a vegan Mac'n'cheese with butternut squash and it was pretty tasty. I've been trying to eliminate soy (tofu) from my diet and I'm eating cheese (sometimes). I needed to create the creamy factor.

Enter Raw Goat's Milk Cheddar.

Yep. Pretty much the best invention ever.
Add roasted butternut squash and Gluten-free pasta and your creamy delicious dreams come true.

Comfort Creamy Mac'n'Cheese

2-3 cups roasted butternut squash

1/2 box pasta (your choice)

non-dairy milk

Raw goat's milk cheddar, about 1 cup shredded

fresh ground salt and pepper

I roasted the squash the day before and just warmed it up in the oven until it was nice and hot and mushy. then I pureed it in the Ninja with a little almond milk.

I cooked my pasta until the noodles were thick and soft. I drained them and gave them a good rinse.

Back into the pot went a tab of butter, noodles, and then the squash mix. I stirred until it was all coated, then added the cheese and kept stirring until it was melty and creamy. 

Top it with some salt and pepper and ta-da!
This definitely hit the spot. I don't know what it is about cooler weather that makes me crave something hot and soothing for dinner. Must be how the #winterlayer starts...

Here's my rating:

Creaminess: 5
Cheesiness: 5
Deliciousness: 5

Meatless Munch: Strawberry Balsamic Vinaigrette

I love salad.
I eat at least one salad a day.
I like them loaded with veggies and occasionally fruit.

I don't like buying salad dressing because often they have a lot of sugar or fat and to me- not worth the extra calories.
I prefer food that makes me full.

I had a few quarts of strawberries so I decided to try my hand at some homemade dressing.
Best. Idea. Ever.

Strawberry Balsamic Vinaigrette
8 ripe strawberries
Balsamic vinegar - 1-2 T (to taste)
Honey 1/2 - 1 T
Cracked pepper
Salt

I put the strawberries (stems and all) into a mini blender.

I added the balsamic and blended until they were liquefied. 

I taste tested to see if it had the right taste I was looking for and also added a little water to make it more liquid-y if need be.

Once it was done, I poured it into a dish and stirred in some honey to sweeten it slightly. 

I also stirred in a little cracked black pepper and salt to taste.

The results were deliciouso!

Maybe the best salad I ever created- mixed greens and spinach, cucumber, heirloom tomatoes, this dressing and a sprinkling of fresh Parmesan. Summer in a bowl!

This week I'm considering a blueberry basil balsamic? We shall see...

Enjoy!

Meatless Munch: Roasted Fig & Beet Salad

It's beet season, friends.

I know, I know.
Some of you are thinking, 'Ew! I'm going to skip this recipe!'

But you really shouldn't.

I'll agree, I used to hate beets.
T eats them and convinced me to try them one day. I told him they tasted like dirt and moved on.
THEN, I had roasted beets. Lovely, tender roasted beets with goat cheese and balsamic vinegar.
And I was forever changed.

I needed something healthy to make for Fourth of July festivities.
I had a bunch of beets and saw some figs on sale at the market.
It was a food experiment.
A really, really good one.

Roasted Fig & Beet Salad

5-10 large raw beets, all varieties
1 container figs
fresh thyme
fresh green onion
feta cheese
kale

First off, I cleaned and sliced the beets into rounds.
I placed them on a tray (sprayed with coconut oil spray so they wouldn't stick) and topped with a little ground salt and pepper. Try this kind of salt. It's my favorite one to cook with.

This was my first time cooking with figs, so I had to consult the google.

But basically, you cut them in half. I placed them face down in a tray that had also been sprayed.

I made a little mix of honey and balsamic and drizzled that over the top. I also laid some fresh thyme in the tray and covered with foil. I stuck it in the oven with the beets.

I roasted it all at 350 for about 20-30 minutes. The figs were soft and good to go.

The beets took a little longer. I would cook them until they are easy to pierce with a fork.

I made a little dressing to bring all the flavor together.

I mixed some chopped baby green onion with a few tablespoons fig balsamic vinegar and about 1 tablespoon honey. 

I put a big pile of baby kale in a bowl and topped it with the roasted beets, then figs, then dressing and finally- crumbled feta.

For those brave enough to try the beets...they were pleasantly surprised.

Still not convinced? Read about some of the antioxidant, anti-inflammatory and detoxification benefits of beets here.

Plus, eating this for part of my Fourth of July lunch made me feel a lot less guilty about this:

Health Math: 

Roasted Fig & Beet Salad + Scotcharoo + Swimming + Sunbathing= Balance

Meatless Munch: TGIF Night Curry

Sometimes I just want something quick and delicious and flavorful.
I keep a lot of veggies around, especially this time of year.
I like coming up with something different to use all my CSA veggies for.

My friend just gave me a couple of cans of coconut milk and I had a couple zucchini lying around so I thought...hmmm...

What can I make with this?

Since it's the end of the week and we all deserve something that tastes more decadent than we probably need and something easy, delicious and healthy.... 

TGIF NIGHT CURRY. 

Here's what you need for the veggies:

Whatever you want.
No really- I always use onion, garlic and peppers of some sort, but then you can add whatever you like.

In my mix this time:

2 stalks of Spring Garlic, chopped
5 Crimini Mushrooms, sliced
1 small Yellow Squash, sliced
1 bunch of Asparagus, chopped (about 12-15 stalks)
1/4 cup Red Onion, sliced

I sauteed those veggies up in about 1/2 tbsp of coconut oil and a little water.

While those are going, you can work on the sauce. 

I love this simple recipe from Andy at Can You Stay for Dinner:

1/2 cup light coconut milk (I used full fat coconut milk from a can because that is what I  had. Obviously the light coconut milk makes it less calories and fat content)2 tablespoons soy sauce (I use low sodium)1 tablespoon rice wine vinegar1 tablespoons brown sugar1 teaspoon toasted sesame oil (I use regular sesame oil...I assume it's the same as toasted?)1/2 teaspoons curry powder (yeah I don't measure and I like curry so I just dump some in and taste test)1 clove garlic, minced (again- no measuring- usually 2 heaping spoonfuls of the minced kind out of the jar if I don't have fresh)1/2 teaspoon Sriracha hot chili sauce (more Sriracha. ALWAYS)2 teaspoons cornstarch 

Put all the ingredients in a saucepan and whisk together. Get it to a boil, then reduce heat and let it simmer until it thickens up- just takes a couple minutes.
You virtually cannot screw up this recipe. It's so good and easy to flavor to the level you want.

While that is simmering and my veggies are sauteeing, I take a veggie peeler and peel my zucchini into strips or ribbon 'noodle's if you will. This is my latest obsession.

You can make brown rice as your base, but I love using a veggie base to save on calories and carbs- plus you can eat an entire zucchini for about 50 calories and you WILL be full. Veggies for the win!

Once your veggies are to tenderness you like and your sauce is ready, turn off the heat to everything. Pour the sauce over your veggies and mix until coated.

Load up your zucchini noodles with a little or a lot. For me- this made 2 hefty servings over half a noodled zucchini. If I was eating this over brown rice - I'd probably make this into 4 servings with a cup of brown rice cooked and divided evenly.

Then I topped it with a sliced tomato just to take a fancy picture.

1. 2. 3. 4.
Curry FTW.

PS. Then you should make these for dessert. For real. I'm obsessed.

Happy Friday!!

From the La-bora-tory: Springy Summery Foods

Do you remember that cartoon Dexter's Laboratory? With the pudgy little scientist kid and the goofy lanky sister? Every time I hear the word 'laboratory' I think of that show and how he used to say 'laboratory' all drawn out...La-bor-a-tory. 

When I'm cooking up things in my kitchen and trying out stuff I read on the internet or in one of Mama Pea's cookbooks (and usually subbing ingredients because it never fails I forget something at the store) I feel a little like a mad scientist.

I mean I definitely have the hair for it.

And while most of these are not my own creation, I have been enjoying trying out some new things in my La-bor-a-tory!

Before we left for Colorado, I wanted to use up all my fresh foods (I hate wasting food!) so I made up some randomness:

Corn salad with avocado & tomato, roasted squash and asparagus topped with a fried egg

Cucumber with edamamme hummus, greens topped with edamame salad & tomato

More corn/avocado/tomato & roasted broccoli and asparagus

As you can see I had some corn salad to get rid of! But it is great as a salad topper over greens or on it's own with some additional veggies added. 

This time of year there are so many good fresh veggies that I can get locally grown and organic: rainbow swiss chard, asparagus by the truckload and spring radishes. I also found a couple farmer that were growing heirloom tomatos indoors so I snagged up as much of those as I could.

And last but not least, EGGS. There is nothing better than farm fresh eggs! I don't eat much meat but I really, really love eggs.

Avocado toast, fried egg with tomato, sauteed swiss chard & spring radishes

 Sauteed swiss chard is a great spring side- just put it in a pan with some water and garlic and a little olive oil. Put a lid on and let it wilt. Stir a couple times. Viola! It has a pretty distinct flavor but goes excellent with mushrooms and of course...eggs :)

Where all the magic happens

 I have found that spending time in my kitchen preparing delicious food that I can trace back to a local farm makes me feel grounded and calm and healthy. I like knowing I'm putting good into my body most of the time!

I think salads are such an easy and delicious way to get your veggies in and pack your lunch for work. Here, I'm using mixed greens, spring radishes, tomatos, and cucumber (all locally purchased via my CSA or local market). 

Check out these amazing golden beets! I roasted them in the oven and sliced them to top over mixed greens and a little balsamic vinegar. So. good. 

If you can find in season and locally, ethically grown food in your hometown- you should always check it out. I've found that it tastes better and the quality seems to be much better.

They were so pretty!

Last night I gave a try to something I've been meaning to make forever: Polenta Fries

Um...where have you been all my life?

You can find the recipe here. 

I forgot to bake them and didn't do the extra topping, but they still turned out DELICIOUS.

I mixed a little Veganaise and Siracha to make a dipping aioli.

Might be the smartest decision I made yesterday. 

I paired my fries with some purple roasted asparagus. It looked so pretty on the plate and tasted pretty great too!

I had fresh pea shoots and strawberries from the market so I tossed them with a little balsamic and olives for a side salad. So fresh and springy. 

Best part of enjoying this season's eats?

Eating outside!

Do you like to cook? What are your favorite foods of the season? 

Do you also love Siracha this much?

Meatless Munch: Homemade Larabars (Nicbars- 2 Variations)

Last week I posted this picture on Instagram and Facebook:

I got quite a few requests for a recipe and because I love ya'll so much- I am delivering on that request. :)

I got inspired originally by this post from Treehouseohm on Instagram a few weeks ago:

I didn't want to buy anything and figured I could use up what I had lying around to make something similar.
And since I didn't think this would actually turn out into anything good...I didn't take any pictures.

Lesson learned.
I made a second variation just so I could capture it in film. :)

Homemade Nicbars
Makes 8

20 seedless dates 
1/3 cup raw almonds
1/3 cup pepitas
2 tbsp peanut butter (I used extra crunchy because that is what I had on hand)
1/3 cup dried cranberries

Throw all this in a Ninja or a blender until crumbly.
Dump in a bowl and add some vanilla (about 1-2 tsp) and top with whatever other seasoning you like.I used a little cinnamon and splenda mix that I keep around for my toast. 

Then I pressed them into a small pyrex dish and froze them until firm- an hour or two.
Then I cut into 8 squares and put into baggies for easy lunch packing.

And at 136 calories they are the perfect pairing with a piece of fruit.

Nutty Nicbar

15 seedless dates
1 cup almonds (grind these first)
1/3 cup cranberries
2 tbsp smooth peanut butter
1 1/2 tbsp honey

I didn't add any extra sweetness to these babies. Just pressed into a pan and froze.
These also serve 8 at 170 calories each. They are a little thicker due to the extra almonds. 

These definitely are reminiscent of a Larabar- maybe not as moist, but same idea- a few whole food ingredients.
What I love about this type of snack is you can change it up with whatever you have on hand.

If you try to create your own, I'd love to hear how you made your own creation.

Meatless Munch: Mason Jar Foods

For Christmas I requested some glass Pyrex dishes to take my lunches in. Ever since then, I've been a fan of storing and transporting food in glass.
I started using old canning jars for my overnight oats and smoothies and decided it was time to invest for real.

I purchased 2 packages of canning jars- pint-sized and quart-sized.
I use the quart sized to store green smoothies in (when I make a double) and the pint-sized for lunches and storing smaller things in, like ground flax and chia seed.

Not only do they look cute, they are super easy to clean, dishwasher safe, microwave safe, freezer safe and best of all? BPA free.

As a meal-prepper, I love jars for making even portions and how nicely they look lined up in my fridge. (I know, I'm a nerd that way.)

Here are my favorite Mason Jar Foods

Overnight Oats
I'm not sure which blogger was the first to start OOIAJ (Overnight Oats In A Jar) but it is one of my favorite foods to prep for the week and one of the tastiest. All you need are some ripe bananas and a couple jars.

 Here is my go-to recipe:

1/2 banana, chopped (or one small banana)
1/4-1/3 cup dry oats
1 spoonful chia seed
1 spoonful flax meal
1/2-2/3 non-dairy milk

Additional add-ins (pick one):
1 tbsp peanut butter
1 scoop protein powder
1/3 cup fruit (strawberries or blueberries are tasty)

Spices & toppings:
cinnamon & splenda
honey & chopped almonds
cardamom, ginger and cinnamon for chai (in this case I omit the banana and then heat it up. YUM)

Layer up your ingredients, then pour the milk over the top.

You can store in the fridge up to a week. I make 5 jars on Sunday so I have breakfasts or an easy lunch handy.

Another thing I like to make and store in a mason jar is smoothies.
If I'm doing a Simple Green Smoothie, I use a quart sized jar to store the other half of my smoothie for the next day.
If I"m prepping a protein smoothie, I use the pint-sized jars.

Here is my favorite recipe via OhSheGlows

Classic Green Monster

1 cup almond milk, or milk of choice

1 ripe banana, preferably peeled + frozen

2 handfuls organic spinach or 1 handful kale

1 tbsp chia seeds OR 1 tbsp ground flax

1 tbsp nut butter, optional

1-3 ice cubes

protein powder of choice, optional

Read more: http://ohsheglows.com/2011/01/13/classic-green-monster/#ixzz2Pv8TUdEn

If I'm using protein powder (as I did in this case) I omit the peanut butter. Also, I didn't have a lot of green left so to stretch them, I only used 1 cup of greens per smoothie.

These make great snacks, breakfasts or lunch (I pair it with fruit or fresh veggies and hummus). 

And when I'm cleaning out the fridge and using up bits of random salads, I just layer them all in a jar like this- greens on the bottom, veggies and grains next, dressing on top. Right before it's time to eat, give it a good shake and ta-da!

Do you eat food out of a jar? 

What are you favorite mason jar go-to recipes?