jerk-style veggie grill with greens + mango ginger sauce Let’s talk about dreams for a second. I have huge ones and I’m going to revel in a particular vision right here, so just indulge me for a second. Some day, I hope to roll up to a respectable newsstand and lay eyes on an equally respectable cooking publication, emblazoned with the predictable “SUMMER GRILLING ISSUE” thing and whoa, there won’t be a greased-up burger or a sauce-smothered mountain of ribs on the cover. Am I waiting on a new publication entirely/looking for (plant-based) love in all the wrong places? These timely summer volumes always have some veggie options hiding within, and great ones most certainly, but that predominant fire = meat mindset is old hat to me (stating the obvious for the win). And by that, I mean that I’ve made you something really deluxe for your own barbecue adventures (onwards + upwards!). jerk-style veggie grill w/ tempeh, greens and mango-ginger-miso sauceserves: 4notes: Any vegetable is fair game here. Preheat the grill to high.
The Secret Life of Cauliflower (pizza crust, garlic fingers, fried rice and whipped potatoes I am always trying to find new ways to sneak healthy food into people! No really, I do this often. I am on a mission to improve the health of everyone I am in contact with. A great way to do this is to find “tricks” to bring in healthy veggies in place of foods with empty calories. These recipes will please even the biggest health food critic. They are perfect for your picky eaters, anyone that thinks they don’t enjoy vegetables (especially children), anyone looking to lead a healthier life, diabetics and anyone looking to lose some extra weight. These recipes are crowd pleasers and no one will know they are healthy! ***Update: For more amazing cauliflower recipes including our famous Guilt Free Cauliflower Pizza Bites, “Fried Clams”, Vegan Pizza Bites and so much more click here. Cauliflower Fried Rice This recipe is sure to become a regular in your kitchen; it is easy, simple and yummy. Ingredients: Directions: DAMY Members – Half of this recipe is your serving size. Ingredients:
carrot cake pancakes If I could have a breakfast rallying cry, a breakfast mantra, if you will, it would be, It’s not cake! It’s breakfast! It would be rather dull, naturally. I know that the line between Cake For Breakfast and our various formats of Breakfast Cakes (muffins, coffee cakes and pancakes) is thin, I know the distinctions on either side of it are, at best, tiny, but they are what allows me to pretend I’m eating cake for breakfast when I’m really not, so I cling to them. I said as much a few weeks ago when I made coconut muffins. Thank goodness I studied them more closely from there because when I did, no matter how hard I tried, I couldn’t find a trace of evil. I should have known they’d be delightful, based on the source, the first cookbook from one of my favorite voices in food blogging, Joy the Baker. This recipe is the kind that will go instantly into a regular weekend morning rotation. Carrot Cake Pancakes Adapted, barely, from the Joy the Baker Cookbook
Spicy Roasted Chickpeas So we’re I’m kind of flip-flopping my posts here–this recipe really belongs back in January with all the healthy recipes and Monday’s French Toast really belongs here today because, let’s face it, legumes tossed in garlic are not the most romantic little things in the world, no matter how tasty they are. Sara and I are flying to Utah and back this weekend, so we might be a little slow responding to emails and questions. Well…slow-er. I adapted this recipe from What’s Gaby Cooking. You’ll need some extra-virgin olive oil, kosher salt, cayenne pepper, garlic powder, paprika, cumin, and a 15-ounce can of garbanzo beans. I just got pictures of the spices because they were prettier. Preheat your oven to 400. In a medium bowl, combine the spices and olive oil. Toss the chickpeas in the spices… and spread the seasoned chickpeas onto a lined baking sheet. Place the pan in the oven and roast the chickpeas for 20 minutes. Ingredients: Instructions: Preheat oven to 400 degrees.
vegetable ceviche + chipotle pepita “pilaf” My friend asked me if I had any ideas for a simple, raw, vegetable-heavy dish (that wasn’t a salad) to make in the heat of summer. I had some things in mind, but they involved a bit of blending, or use of a food processor, a spiralized vegetable, or maybe a dehydrated component. Adding a sprouted grain was tempting, but would prolong the process of having the actual meal by a day or so. My mind went to work is what I’m trying to say. I take a few things for granted when I post recipes on here. My kitchen has a few bells and whistles, sure, and I approach recipe development from that privileged stance. I know that so many of you just want to eat well and feel as good as possible, but may not have a spiralizer slicer or a mortar and pestle or whatever. This dish is beautiful and healthy, but my favourite part? vegetable ceviche with pepita & almond cauliflower “pilaf”serves: 2notes: The peeler isn’t even totally necessary here. Chop the stemmed cauliflower florets super fine.
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Grain Free Carrot Pancakes and an update on Lent So how many days into Lent are we now? I don’t even know… I don’t really keep track, to be honest. I think it’ll be 2 weeks this coming Wednesday. Or is it 3? No, it’s 2… I think! All I can say, really, is so far it’s been going extremely great for me. As a matter of fact, I almost feel as though Lent hasn’t even started yet. The thing that I’ve been doing differently this year, and I think makes all the difference in the world, is that instead of plain cutting out “forbidden” foods from my regular diet, I’ve found ways to work around it. Like this very stack of carrot pancakes, for instance. All I know, is it was stunningly delicious, and so very Lent friendly. Believe it or not, this gorgeous breakfast right here, fits all my Lent requirements. Yet, it was simply decadent. I am telling you, I can honestly say that I don’t miss my grains one bit. One thing that’s very odd, though. I’m pretty sure I dream about it, though. Other than storing it, that is! Pancakes, part I Pancakes, part II Notes
88 Unexpected Snacks Under 100 Calories We’ve all been there: hunger striking before dinnertime, a sudden craving for something sweet, the need for a quick energy boost before working out. The solution? A small and satisfying snack that won't tip that calorie count over the edge—after all, a quick nibble can easily turn into the calorie equivalent of a full-blown meal. These flavorful, low-calorie treats can please any palate while still leaving room for dinner. Sweet Snacks 1. 1/2 frozen banana dipped in 2 teaspoons dark chocolate chips, melted 2. 28 grapes (about 1 scant cup), placed in the freezer for 2+ hours 3. 1/2 cup nonfat Greek yogurt with 1 dash cinnamon and 1 teaspoon honey 4. 1 Fig Newton with 1 teaspoon peanut butter 5. 1 medium orange, sprinkled with cinnamon 6. 2 1/4-inch thick pineapple rounds (3 1/2-inch diameter), grilled (or sautéed) for 2 minutes or until golden 7. 1 cup blueberries with 2 tablespoons whipped topping 8. 3 small dried figs stuffed with 1 tablespoon part-skim ricotta and sprinkled with cinnamon 9.
aloo gobi-ish I can’t claim that I cook Indian food authentically, but what I can do is cook Indian-ish food that tastes pretty good. Aloo Gobi is one of my favorites and this is my at-home version. The basic components are all here: potato (aloo), cauliflower (gobi). The rest is a bit of a riff… it’s a little lighter and a lot greener. Also, these ingredients should be easy to find. I think this is the perfect “it’s still winter but almost spring” meal. Feel free to make this as spicy or as mild as you like… An extra pinch of cayenne for me, please. Ingredients Instructions Heat oil in a large skillet over medium heat. Notes To cook the potatoes faster, pre-bake, boil, (or microwave) them so they just slightly begin to soften before you start. *I've been loving muchi curry powder lately (Whole Foods makes a nice one - in their bottled spice section, not bulk), if you don't have/can't find it, sub in a combo of cumin, coriander, turmeric, and a pinch of cayenne.
Cheap Online Groceries - Home Delivery | ROSSPA Step Into Health Wellness Centre - Alicia’s High Protein Pancakes These are absolutely beautiful, seedy, high protein, gluten free pancakes, that fit well into your healthy eating program. They will be on for Christmas breakfast at our home. Ingredients: 6 eggs separated 4 tablespoons of almond meal 1 teaspoon of vanilla essence 1 tablespoon of grated orange rind 2 cups shredded coconut 1 tablespoons of caramelised buckinis or LSA mix 2 tablespoons of butter or coconut oil for cooking Pancake topping: ¼ cup pure clotted cream (optional) 1 cup of fresh berries (or frozen that have been thawed) ¼ cup of agave syrup Method: Place egg whites in a large bowl and beat egg whites until stiff then fold in shredded coconut. Place the egg yolks in a smaller bowl and mix in almond meal, vanilla essence, orange rind and Buckinis ( this is rich flavoursome buckwheat and it adds extra fibre and crunchy goodness). Pile high and serve with fresh cream, berries and perhaps a dash of agave syrup for a little low GI sweetness……enjoy Serves 4-6 depending on the size of pancake.