Jordan 10 Chicago Nike KD VI Lebron Soldier 7

Trail-Mix Chocolate Bark

A Crispy Dark Chocolate Bark with Apricots, Cashews, Walnuts & Cranberries

gluten-free, vegan, soy-free, no added sugar

Trail-Mix-Bark-13-1024x769

Dessert doesn’t have to be difficult to make or unhealthy.  This is an extremely easy, no-bake recipe that boasts protein, fiber, healthy fats, whole grains and dried fruit.

This recipe is really the ultimate decadent (and yet healthy) chocolate dessert.  It is a true crowd pleaser and just divine.  Anyone who likes chocolate bark will like this ‘trail mix-like’ spin on the recipe.  Loaded with healthy and wholesome ingredients: brown rice crisp cereal, walnuts, cashews, dried apricots and dried cranberries (and then coated in dark chocolate) – it offers a crunchy, chewy and slightly crispy texture and savory flavor.  Both walnuts and cashews are softer nuts so it makes it easy to consume.

Trail-Mix-Chocolate-Bark-1024x745

Ingredients

  • 1 cup dark chocolate (I use Enjoy Life Mega Chunks)
  • 1 cup brown rice crisp cereal
  • 1/2 cup dry roasted and salted cashew halves
  • 10 dried apricots, diced
  • 1/4 cup dried cranberries
  • 1/4 cup raw walnuts

Preparation

  1. Place chocolate in large glass bowl and place in microwave for 2 minutes and 30 seconds
  2. Stir until all chocolate is melted using a mini spatula
  3. Add all remaining ingredients and stir until chocolate is evenly coating all ingredients
  4. Place on small baking sheet lined with wax paper
  5. Place baking sheet in refrigerator for 15-20 minutes until chocolate has fully hardened
  6. Break into pieces of desired size and enjoy!
  7. Store in airtight container in refrigerator for 1-2 weeks

 

Posted in dairy-free, dessert, gluten-free, raw, vegan | Tagged , , | Leave a comment

Creamy Quinoa-Veggie Stew

Out with the old, in with the stew!  This unique and healthy stew is sure to help kick off your 2015 on the right foot.

Creamy-Quinoa-Stew-3-1024x749

This creamy, vegan stew is perfectly satisfying during this frigid weather.  Loaded with protein-filled quinoa and health-boosting veggies – it is the perfect way to stay healthy while indulging in a comfort-food-like recipe.  It is spiced to perfection and literally warms you from the inside out.

Creamy-Quinoa-Stew-2-739x1024

Serves 6-8

Ingredients

  • 1 cup raw cashews (soaked overnight in water)
  • 6 cups of vegetable broth
  • 2 teaspoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 sweet or yellow onion, diced
  • 3 medium carrots, peeled and chopped small
  • 1 red bell pepper, diced
  • 2 cups sweet potato, peeled and diced
  • 2 stalks celery, diced
  • 1 can diced tomatoes (with juice) – I use organic, no salt added, plain (no added spices)
  • 2 tablespoons of Spice Blend (see below)
  • 1 cup white quinoa
  • 2-3 cups fresh baby spinach
  • salt and pepper to taste

Spice Blend

  • 1 tablespoon smoked paprika
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fine-grain sea salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper

Combine all the spices together in a leftover spice jar.  Secure the lid and shake to combine.  This will make a bit more than you need for this recipe.  You can use in pasta or other soup and stew recipes.  Shake the jar before using again.

Preparation

  1. Soak the cashews overnight in water. In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth.  Set aside.
  2. In a large pot, heat the oil over medium heat.  Add the onion and garlic and saute until onion is translucent (about 5 minutes).
  3. Add the carrots, bell pepper, potato, celery, diced tomatoes with their juices, quinoa, remaining 5 cups broth, cashew cream and spices.  Stir well to combine.  Bring to a boil and reduce to medium-low heat.
  4. Simmer the stew uncovered for 20 minutes until the vegetables are tender.  Season with salt and black pepper.  During the last 5 minutes of cooking, stir in the spinach.
  5. Serve immediately or store in airtight glass containers in the refrigerator for 1-2 weeks.  Also freezes well.  Just leave room for the stew to expand in the freezer.

Creamy-Quinoa-Stew-1-1024x750

This recipe was inspired by the OhSheGlows.com 10-spice vegetable soup with cashew cream.

Posted in dairy-free, entree, gluten-free, lunch, quinoa, soup, vegan, vegetarian | Tagged , , | Leave a comment

Crispy Quinoa Cakes with Arugula & Sweet Potatoes

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

Crispy Quinoa Cakes with label

These crispy quinoa cakes are packed with arugula, sun-dried tomatoes, sweet potatoes, shallots and sunflower seeds.  Delicious!  My husband says he loves them over salmon cakes.  And they actually stay together very well.

They pair well over an arugula salad with avocado and roasted sweet potatoes and drizzled with tahini sauce or lemon-tahini dressing.  These cakes are also wonderful served on their own or as a side dish.  Recipe inspired by OhSheGlows.com.

Servings: makes a dozen patties

Crispy Quinoa Cakes

Ingredients

  • 1 1/2 cups cooked quinoa
  • 2 tablespoons ground flax + 6 tablespoons water
  • 1 cup arugula (pulsed until fine in food processor)
  • 1/2 cup gluten-free rolled oats (ground into a fine flour with a food processor)
  • 1/2 cup sweet potato (finely grated using the pulse feature on a food processor)
  • 1/4 cup oil-packed sun-dried tomatoes (finely chopped using the pulse feature on a food processor)
  • 1/4 cup sunflower seeds (roasted & salted)
  • 3 tablespoons finely diced shallot
  • 1 clove garlic, minced
  • 1 tablespoon runny tahini paste
  • 1 1/2 teaspoons red wine vinegar
  • 1/2 teaspoon fine grain sea salt
  • 3 tablespoons brown rice flour or regular all-purpose flour
  • pinch of red pepper flakes

Preparation

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper
  2. Mix the ground flaxseed and water in a small bowl and set aside for 5 minutes or so to thicken.
  3. Combine and stir all ingredients in a large bowl.
  4. Shape into 1/4-cup patties by packing into a measuring cup tightly before placing on the baking sheet.
  5. Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
  6. Cool for 5 minutes on the sheet and then enjoy!
Crispy Quinoa Cakes
Author: 
Recipe type: Vegan, gluten-free, nut-free, refined sugar-free, soy-free
Prep time: 
Cook time: 
Total time: 
Serves: 12 cakes
 
These crispy quinoa cakes are packed with arugula, sun-dried tomatoes, sweet potatoes, shallots and sunflower seeds. They pair well over an arugula salad with avocado and roasted sweet potatoes and drizzled with tahini sauce or lemon-tahini dressing. These cakes are also wonderful served on their own or as a side dish. Recipe inspired by OhSheGlows.com.
Ingredients
  • 1½ cups cooked quinoa
  • 2 tablespoons ground flax + 6 tablespoons water
  • 1 cup arugula (pulsed until fine in food processor)
  • ½ cup gluten-free rolled oats (ground into a fine flour with a food processor)
  • ½ cup sweet potato (finely grated using the pulse feature on a food processor)
  • ¼ cup oil-packed sun-dried tomatoes (finely chopped using the pulse feature on a food processor)
  • ¼ cup sunflower seeds (roasted & salted)
  • 3 tablespoons finely diced shallot
  • 1 clove garlic, minced
  • 1 tablespoon runny tahini paste
  • 1½ teaspoons red wine vinegar
  • ½ teaspoon fine grain sea salt
  • 3 tablespoons brown rice flour or regular all-purpose flour
  • pinch of red pepper flakes
Instructions
  1. Preheat oven to 400°F and line a large baking sheet with parchment paper
  2. Mix the ground flaxseed and water in a small bowl and set aside for 5 minutes or so to thicken.
  3. Combine and stir all ingredients in a large bowl.
  4. Shape into ¼-cup patties by packing into a measuring cup tightly before placing on the baking sheet.
  5. Bake for 15 minutes, then carefully flip cakes, and bake for another 5-8 until golden and firm.
  6. Cool for 5 minutes on the sheet and then enjoy!
Posted in dairy-free, entree, gluten-free, lunch, quinoa, side dish, vegan, vegetarian | Tagged | Courses: | Leave a comment

Homemade Almond Cranberry-Chia Granola (gluten-free)

My sweet sister-in-law, Jenny, has always made the best homemade granola.  It is always healthy tasting and has those nice big clusters we all love in granola.  I finally asked her for her recipe and tested it out myself.  It was easier than expected!

Granola-2-e1420040377763

So forget overpriced store-bought granola and try this simple recipe which makes a massive amount of granola that can be stored for up to 2 weeks.  You can get creative with the recipe and try it with different nuts and different types of dried fruit.

Enjoy by itself, with non-fat Greek yogurt or your favorite milk.

Ingredients

  • 1/4 cup grade B maple syrup
  • 1/4 cup organic light brown sugar
  • 4 teaspoons vanilla extract
  • 1/2 teaspoon fine grain sea salt
  • 1/2 cup canola oil
  • 1/4 cup chia seeds (or whole flax seeds)
  • 5 cups old fashioned oats (gluten-free if desired) – don’t use quick oats
  • 2 cups raw slivered almonds (or raw almonds chopped coarsely)
  • 2 cups dried cranberries (or any dried fruit such as golden raisins, diced apricots or cherries)

Preparation

  1. Preheat oven to 325 degrees
  2. Line a large baking sheet with parchment paper
  3. In a large mixing bowl, whisk together the maple syrup, brown sugar, vanilla extract, salt and canola oil.
  4. Fold in the oats and almonds until coated
  5. Pour mixture onto prepared baking sheet.  Spread out to the edges and pack it down using a spatula.
  6. Bake for 20 minutes then rotate baking sheet 180 degrees.  Bake another 20-25 minutes until lightly brown.  Cool on wire rack for one hour (until room temperature).
  7. Break cooled granola into pieces of desired size.  Stir in dried fruit

Storage

  • Store in airtight container for up to 2 weeks
Posted in breakfast, dairy-free, gluten-free, vegan | Leave a comment

Mayo-Free Coleslaw featured in Soom Tahini’s Best of 2014 Cookbook

My mayo-free coleslaw was recently featured in a fantastic (and free) online cookbook.  You can access the full cookbook here.  Flip through to page 20 to find my recipe for Mayo-Free Coleslaw and enjoy!

Soom Tahini

Posted in gluten-free, lunch, raw, salad, side dish, vegetable, vegetarian | Leave a comment

Easy Dinner Idea with Precut Veggies: Shaved Brussels Sprouts

My Shaved Brussels Sprouts recipe was recently featured on Oprah.com

Brussels-Sprouts-1024x682

Shaved Brussels Sprouts: A Totally New Rendition

If you’ve never been a big fan of Brussels sprouts, it’s probably because you’ve never had them thinly sliced. Eating them this way is a completely different experience, since the slaw-like slices get more completely covered in whatever you’re flavoring them with. In this recipe, it’s red onion or shallot, olive oil, salt, pepper, chicken broth, garlic and a surprise ingredient: honey or agave nectar. Serve them alongside some quinoa and grilled chicken and a ho-hum meal will be completely transformed.

Serves 4

Ingredients

3 cups shaved Brussels sprouts (1 full bag of Trader Joe’s Shaved Brussels Sprouts)
1/2 red onion or shallot, diced
3 Tbsp. extra-virgin olive oil
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
2 Tbsp. chicken broth
2 garlic cloves
1/2 Tbsp. honey or light agave nectar
Optional: 1/4 cup chopped walnuts

Directions

Heat oil in large sauté pan to medium heat and add onions, Brussels sprouts, salt and pepper.

After stirring for 2 to 3 minutes, add chicken broth, garlic and honey (or agave nectar) and stir on low heat for another couple of minutes (taste along the way to get the right amount of crunch from your sprouts—some like Brussels sprouts crunchy, but some prefer them to be more wilted).

Add walnuts, if desired.

Posted in dairy-free, gluten-free, side dish, vegetable, vegetarian | Tagged , | Leave a comment

Healthy Latkes: Baked Not Fried

Try this nutritious twist on latkes: skip frying & try baking. Don’t worry, they will still be crispy…

Baked Latkes

Latkes can be a wonderfully healthful snack any time of year — not just Hanukkah fare.

This recipe uses egg whites instead of whole eggs and uses skin-on potatoes. The skin, which has more nutrients than the rest of the potato, provides 2 grams of fiber per ounce as well as vitamins B and C, iron, calcium, potassium and other nutrients.

To keep things light, serve these latkes with Greek yogurt mixed with fresh chives and freshly ground black pepper instead of full-fat sour cream. Or try unsweetened applesauce or hummus.

Make Ahead: The baked latkes can be refrigerated in an airtight container for 3 to 5 days. Reheat in the microwave or oven.


Servings: 5

Tested size: 5 servings; makes 20 latkes

INGREDIENTS
  • 1 tablespoon extra-virgin olive oil, for greasing the parchment
  • 4 skin-on Yukon Gold potatoes
  • 1 large onion
  • 2 tablespoons chickpea flour (may substitute potato flour)
  • 1 teaspoon fine sea salt, or more as needed
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg white

DIRECTIONS

Position oven racks in the upper and lower thirds of the oven; preheat to 425 degrees. Line two large baking sheets with parchment paper, then grease the parchment paper with the oil; this will help prevent the latkes from sticking and will make them crispier.

Rinse and dry the potatoes, then cut them in halves or quarters. Use a food processor fitted with a shredding disk or the large-holed side of a box grater to grate all the potatoes, placing them in a colander as you work. Use a large spoon or your hands to press as much moisture out of the grated potatoes as possible. Spread a few layers of paper towels on the countertop; transfer the grated potatoes there and top with a few more layers of paper towels. Press firmly to further wick away the potatoes’ moisture, repeating with more paper towels as needed to make sure the potatoes are as dry as can be. Transfer to a large mixing bowl.

Use the food processor (still fitted with the shredding disk) or the box grater to grate the onion. Press out its excess moisture, then add the grated onion to the bowl.

Whisk together the chickpea flour, salt, onion and garlic powders, pepper, baking powder and baking soda in a medium bowl, then add to the potato-onion mixture. Use a fork or your clean hands to stir in the egg white until the mixture is well combined.

Form 20 thin latkes (about 2 tablespoons each), arranging them an inch apart on the baking sheets as you work. Bake on the upper and lower racks for 12 minutes, then use two spatulas to turn each latke over. Rotate the baking sheets top to bottom and front to back; bake for 10 minutes or until the latkes are golden brown and crisped.

Allow to cool slightly; sprinkle with salt, if desired, before serving.

Recipe featured in The Washington Post on 12/16/2014

Posted in appetizer, dairy-free, gluten-free, side dish, snack, vegetable | Tagged , , | Leave a comment

Thanksgiving Turkey Leftover Recipe: Southwest-Style Turkey Hash with Creamy Avocado-Cilantro Sauce (+Bonus Recipe)

Turkey HashMy latest recipe: Southwest-Style Turkey Hash With Creamy Avocado-Cilantro Sauce featured in The Washington Post (11/25/14)

Leftovers are given a Southwestern spin in this healthful hash recipe loaded with bell peppers, celery, onions, sweet potatoes, red potatoes and tomatoes. It is perfect for the morning after Thanksgiving and all weekend long. It’s naturally gluten-free and also guilt-free, leaving out butter and gravy.

Turkey Hash

Photo credit: Deb Lindsey for The Washington Post

The recipe uses a minimal amount of salt and oil, and the hash gets most of its flavor from spicy jalapeño, onions, turkey broth, black pepper, fresh cilantro and fresh lime juice.

Tested size: 8 servings; makes 9 to 10 cups

INGREDIENTS
FOR THE HASH
  • 2 or 3 skin-on red potatoes (5 to 6 ounces total), cut into 1/2-inch dice (3 cups)
  • 1/2 skin-on large sweet potato, scrubbed well, and cut into 1/2-inch dice (2 cups)
  • 4 tablespoons canola oil
  • 3/4 cup low-sodium turkey broth
  • 1/8 teaspoon plus 1/4 teaspoon fine sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 medium red bell pepper, stemmed, seeded and cut into 1/2-inch pieces (1 1/2 cups)
  • 1 small/medium green bell pepper, stemmed, seeded and cut into 1/2-inch pieces (1 cup)
  • 1/2 large red onion, cut into 1/2-inch dice (1 cup)
  • 1/2 large white onion, cut into 1/2-inch dice (3/4 cup)
  • 2 ribs celery, cut into 1/2-inch dice (1/2 cup)
  • 1 medium jalapeño pepper, minced and seeded
  • 5 1/2 cups cooked, diced turkey breast (no skin; 1/2-inch pieces)
  • Juice of 1/2 lime
  • 2 Roma tomatoes, cut into 1/2-inch pieces (1 1/4 cups)
  • 2 scallions, finely chopped
  • Chopped cilantro, for garnish (optional)

FOR THE SAUCE

  • Flesh of 2 ripe Hass avocados
  • Packed 1 cup cilantro leaves and tender stems
  • Juice of 1 lime
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Water (optional)

DIRECTIONS

For the hash: Combine the red potatoes, sweet potato and broth in a large saute pan over medium-high heat. Cover and cook undisturbed for about 8 minutes, then uncover and cook until the broth has been absorbed/evaporated. The potatoes should be almost tender.

Add 2 tablespoons of the oil to the pan, stirring to coat the potatoes. Season with 1/8 teaspoon of the salt and 1/4 teaspoon of the black pepper. Cook (over medium-high heat) for about 5 minutes, stirring a few times, until the majority of the potatoes are crisped and browned but not burnt. Turn off the heat.

Meanwhile, heat the remaining 2 tablespoons of oil in a separate large saute pan over medium heat. Once the oil shimmers, add the bell peppers, onions, celery and jalapeño, stirring to coat. Season with the remaining 1/4 teaspoon of salt and the remaining 1/2 teaspoon of black pepper. Add the turkey, stirring to incorporate; cook uncovered for 15 minutes, stirring often, until the onion is translucent and the bell peppers have softened.

While the vegetables are cooking, make the sauce: Combine the avocado, cilantro, lime juice, salt and pepper in a mini or standard-size food processor. Puree to form a smooth sauce; if it seems too thick to drizzle/pour, add 1 tablespoon of water at a time to achieve the right consistency. Transfer to a squeeze bottle or to a zip-top bag (cut 1 corner in order to drizzle).

Toss the potatoes and the vegetable-turkey mixture together in large serving bowl. Drizzle the lime juice over them, then add the tomatoes and scallions, tossing gently to incorporate.

Garnish the hash with fresh cilantro, if using; drizzle the sauce over the top in a zigzag pattern. Serve warm.

Recipe by Elaine Gordon for The Washington Post

Bonus Recipe!

Looking for even more turkey leftover ideas?

Turkey-Tetrazzini-1024x681

Try this rich and creamy casserole that has been given a guilt-free makeover. It features leftover turkey and butternut squash: Turkey Tetrazzini with Butternut Squash Sauce. This recipe is a lightened-up, guilt-free version of traditional turkey tetrazzini that calls for cooked, white meat, skinless turkey and lots of vegetables including mushrooms, peas, onion and butternut squash. The sauce, made from the squash, skips the usual butter and cream yet it provides flavor and a velvety texture throughout. Learn more about the recipe and Thanksgiving leftovers here.

Posted in breakfast, dairy-free, entree, gluten-free, lunch | Tagged , | Leave a comment

White Bean Hummus Dip

White-Bean-Hummus-Dip-1024x768

Great northern white beans are the creamiest beans around and a great alternative to chickpeas when making hummus.  Both types of beans are a wonderful source of plant based protein (over 14 grams in one cup of the white beans). One cup of white beans also contains over 12 grams of fiber (which is over 40% of what most adults typically need in a day).  White beans contain important vitamins and minerals such as calcium, iron, magnesium, potassium and B vitamins (including folate).

Try this nutritional powerhouse dip as a sandwich spread or as a dip for fresh veggies or chips.

Ingredients

  • 1 15 oz. can of great northern white beans, drained and rinsed
  • 1/4 cup extra virgin olive oil
  • 2 tbsp. tahini
  • 1/2 lemon, juiced (~2-3 tablespoons)
  • 1/2 cup fresh flat leaf parsley (save some sprigs for garnish)
  • 1/2 tsp. fine grain sea salt (or more to taste)
  • 1/2 tsp. onion powder
  • 1/2 tsp. ground black pepper (or more to taste)

Preparation

In a food processor, add all ingredients and puree until smooth.  If too thick add additional oil or water 1 tablespoon at a time.

Enjoy!

 

 

 

Posted in appetizer, dairy-free, gluten-free, raw, snack, vegan, vegetarian | Tagged | Leave a comment

Pumpkin Risotto

This creamy and luxurious risotto recipe gets a nutrition boost from pumpkin.  Most risottos are full of butter and loads of cheese.  This version is lightened up so you can feel good about eating comfort food.
Pumpkin-Risotto-e1412103926765-1024x768
Pumpkin is everyone’s favorite fall-time vegetable.  But did you know it is also packed with disease-fighting nutrients?  Pumpkins have actually been deemed a “super food,” and for good reason.  They contain powerful antioxidants known as carotenoids that can protect cells from free radical damage.  They also offer fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A , C,  E and K.  Canned pumpkin is packed with these nutrients too.

Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 1 medium shallot, diced
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 4 cup chicken or vegetable broth (low sodium)
  • 1 cup canned pumpkin puree
  • 1/2 cup frozen peas
  • 1 tablespoon of vegan butter
  • 1 clove garlic, pressed or minced (optional)
  • fine grain sea salt to taste
  • freshly ground black pepper to taste
  • 1-2 spring onions (about 1/2 cup)
Preparation:
  1. Saute diced shallot in olive oil (and a sprinkle of salt) on medium heat in large pot until translucent.  About 5 minutes
  2. Add rice and let “toast” for 5 minutes stirring frequently.
  3. Add the white wine and cook uncovered on medium until almost fully absorbed.
  4. Add 1/2 cup broth at a time on low-medium heat uncovered (only adding more once the previous 1/2 cup is almost fully absorbed).  Stir frequently throughout.  This will probably take 20-30 minutes.
  5. Reduce to low heat and stir in pumpkin, peas, butter and seasonings.
  6. Garnish with spring onions and serve immediately.  You can also sprinkle on parmesan cheese if you are not keeping a dairy-free diet.
Related Posts Plugin for WordPress, Blogger...
Posted in dairy-free, entree, gluten-free, side dish | Tagged | Leave a comment
air jordan 1 cheap jordans 2 shoes air jordan retro 3 jordan 4 shoes for cheap retro jordans 5 shoes
Air Jordan RetroLebron XI Shoesbottes ugg pas cher
  • bottes ugg pas cher
  • Lebron XI Shoes
  • Air Jordan Retro
  • Jordan Retro Shoes
  • Jordan Shoes
  • jordan 11 berd jordan 5 retro gamma jordan 11

    lebron 10 jordan 10 chicago jordan 12 taxi

    jordan 10 chicago nike kd vi lebron soldier 7

    jordan 11 low concord kd 6 jordan retro 11 low retro 9 jordan jordan 4 fire red lebron 11