Spring is here, and I’m thrilled! We’re just starting to see green grass again. I’m daydreaming of warmer days and picnics in the park. Sunshine, tulips, asparagus, Claritin—I’ll take it all.
Below, you’ll find a list of what’s in season this month, and a few links that I’ve been wanting to share with you (including a few affiliate links). Cheers to April!
Well, I finally did it—feast your eyes on these grain-free, nut-free vegan chocolate chunk beauties!! Whew. Nicole and I, along with a couple bonus mama testers (shout-out to Cynthia and Jen!), teamed up to test about 25 batches of cookies these past few weeks! High fives all around. I couldn’t do it without these amazing ladies.
Over the years I’ve been asked so many times to develop grain-free vegan cookies…and nut-free vegan cookies…and grain- AND nut-free vegan cookies! Haha. So you know what I did? I created grain-free and nut-free vegan cookies. It wasn’t easy, but the journey was rather delicious. These cookies have actually been in the making for a couple years as I went back to an old grain-free cookie recipe that I started developing and then forgot about. Score!
This recipe uses cassava flour, which is a grain- and gluten-free flour made from yuca with good binding properties and a neutral flavour. I wanted so badly to share a swap for the cassava flour (as I know it’s not a common ingredient), but I’m just not quite there yet—although I have been experimenting with arrowroot starch as an option! Stay tuned. So today, instead of a flour swap, I thought I’d share some other allergy-friendly OSG cookie recipes that might suit your needs in the list below. I’ve also included suggestions for where to find cassava flour within the recipe itself.
If you don’t have cassava flour on hand and still want to make some cookies (of course you do!), here are some of my nut- or grain-free vegan choco chip cookie options:
Nut-free vegan cookies:
Grain-free vegan cookies:
Gluten-free vegan cookies:
Any faves out there? I’d like to think there’s something for everyone. :)
Let baking season begin in 3…2…1…GO!
4.9 from 8 reviews
I’ve had so many requests for a grain- and nut-free version of my popular vegan chocolate chip cookies and I’m so happy to have one to share at long last. These delicate cookies are light as air and use sunflower seeds (both in butter and ground form) to create a rich and “nutty” cookie. Sometimes sunflower seeds can lend a bitter flavour, but these cookies have a mellow and pleasant taste! I also use cassava flour, which is a grain- and gluten-free flour made from dried yuca. I’ve found it has good binding properties and a neutral flavour for baking. You can purchase it on Amazon or find it in some health food stores. It’s very important to follow the instructions exactly as written as these cookies are sensitive to even small changes. This recipe is adapted from my Jumbo Chocolate Chunk Cookies.
* The sunflower seed butter should be 100% sunflower seeds without any added sugars or oils. I use Organic SunButter. Be sure to stir the sunflower seed butter before measuring and avoid using the dry/hard butter at the bottom of the jar. If using thicker seed butter, the cookies won’t spread as much when baking.
** If your coconut oil is hard as rock, you can melt it over very low heat and then cool before using. Avoid using warm coconut oil as it’ll melt the chocolate chips.
*** Cassava flour can be a bit tricky to locate. Your best bet is to buy from an online retailer (such as this one on Amazon) or a natural food store.
**** To make ground chia seed, add seeds to a high-speed blender or coffee grinder and blend/grind on high until a flour forms. An equal amount of ground flaxseed also works in place of chia, but it will yield a thicker cookie. I prefer using ground chia. Leftover ground seeds can be stored in the freezer in an airtight freezer bag for future use.
When you live in a household that’s favorite meal is breakfast, creativity knows no bounds. This egg sandwich is the perfect breakfast treat and I’ve even been known to wrap it up and take it on the road.
I love a good breakfast egg sandwich but anytime I’m out and about, my options are limited. This little breakfast treat is usually geared towards meat-based meals and so over the years, I’ve experimented with many different veg-heavy alternatives. Enter this avocado egg sandwich!
I’ve loaded this sandwich up with a hefty amount of vegetables, hummus, and a solid sauce to bring it all together. Not much is missing, making this my kind of breakfast.
One of the reasons I wanted to share this particular recipe: the kale sauce. I posted this omelette a few weeks back and this is a perfect example of having one sauce across a few different meals. This kale sauce is vibrant and the perfect way to add greens to this sandwich without having a pile of leafy greens.
I will say, the tarragon in the sauce isn’t for everyone. Feel free to use whatever kind of sauce you might like. A variation of pesto is always nice or experiment with other types of flavorful sauces.
When it comes to sandwiches, hummus is up there with mustard as an every-day kind of thing. I’d happily lather it on almost every sandwich I eat. It’s also a great way to experiment with different flavors. Make a harissa, beet, or herby hummus to use on sandwiches and grilled cheeses.
Obviously the egg is the issue here but you could easy drop the egg and have a delightful veg sandwich. I've also been playing with the idea of adding a tofu scramble to the mix!
Finally, the most important part: the vegetables. This avocado egg sandwich is perfect for any kind of seasonal vegetables. In the summer, use roasted tomatoes or grilled squash. In the spring, pile it high with fresh or sautéed greens.
[tasty-recipe id="38002"] continue reading
My first boss used to joke that I’d probably be happy on a diet of mostly baby food. He said this because of my obvious love of mushy-textured foods, which I snacked on constantly at work: refried black bean dip, nut pate, and hummus. Especially hummus.
My love of mush hasn’t budged as the years go by. If anything, it’s gotten deeper. I love not just mushy dips, but also mushy porridge, soft/mushy grain dishes, smashed beans, and mushy soups and stews. This is especially true when it comes to puréed soups: the thicker the better, which means the texture sometimes walks a pretty fine line between soup and mush.
This creamy roasted garlic and chickpea soup isn’t offensively thick or mushy, and the addition of tender greens gives it some texture contrast. But it does have that thick, puréed texture that I love so much, and since the base is roasted garlic and chickpeas with a touch of lemon, it’s not so different from hummus soup. I’ve just given it a slightly fancier name 🙂
The soup begins with two whole heads of roasted garlic. It sounds like a ton, but the reason I’ve called for it is because the first time I made the soup, I only used one head of garlic. I liked the flavor, but I thought it could easily do with double the roasted garlic. Roasted garlic has none of the kick of the raw stuff, and in fact it gives this soup a mellow sweetness. If you’re very sensitive to garlic, of course, feel free to reduce the amount, but if your garlic heads are medium or small, I suspect you’ll find that two of them is just right.
Otherwise, the soup is super simple. Roasting the garlic is actually the most time-consuming step. Once that’s taken care of, you just sauté some chickpeas and onion, add broth and salt, and blend it all up. Here’s how it comes together.
Preheat your oven to 400F. Lightly drizzle the garlic heads with olive oil. Wrap each head in foil and roast for 45 minutes, or until the cloves are becoming caramelized and the garlic is very fragrant.
Heat the olive oil in a large pot over medium heat. Add the onion. Cook for 5-7 minutes, stirring often, or until the onion is tender and clear. Add the chickpeas, broth (or broth + water), salt, and pepper.
Transfer the chickpeas and broth to a powerful blender. Squeeze the roasted garlic cloves from both heads into the blender, too. Blend on high till the mixture is very smooth, taking precaution with spattering (the soup will be very hot). You can do this in batches if your blender is on the small side. You can also use an immersion blender.
Transfer the pureed soup back to the pot and bring to a simmer. Add the greens and cook for another 7-10 minutes, or until the greens are very tender. Stir in the lemon juice. Taste, season as desired, and serve!
If you like, you can roast the garlic 1-3 days ahead of time and store it in the fridge until you’re ready to blend.
When I first made the soup, it was in the middle of a week of seasonal peaks and valleys temperature, sunny days and drizzle. I enjoyed it for many lunches with a hunk of homemade sourdough and a little salad. It felt like the perfect transition meal between winter and spring: still hearty enough to be warming and grounding, thanks to the chickpea base, but the puréed texture, spring greens, and burst of lemon made it feel fresh, too.
I could imagine making it again very soon, as New York continues to ride the customary April weather. And although I love the chickpeas here, I’m also eager to try it with some white beans.
Wishing you an easy transition between seasons this week, and I’ll see you back here for the usual roundup on Sunday.
Total time: 30 minutes || Active time: 30 minutes
I know, I know, I put Brussel Sprouts in everything. Well, until someone invents an even more awesome vegetable*, I will continue to overuse them. Even fried rice is not safe from that little cruciferous flavor bomb! Not that anyone is complaining.
This version is fresh and aromatic with the addition of a million herbs and scallions. And pinenuts are a surprisingly tantalizing addition to fried rice! A small handful goes a long way to adding another decadent layer of flavor. You can top with some gingery tofu or something, if you’d like it to be an entree. Or you can toss in some browned tofu. Or simply serve in addition to a bigger Thai-inspired spread. Or just be like “It’s fried rice for dinner/breakfast/elevensies!” and eat the whole darn thing.
*Maybe a more awesome vegetable has been invented? Google “lollipop kale.” OMG.
Hi friends! How’s the day treating ya? The week is off to a pretty great start. Yesterday, I had breakfast with a friend and taught a spin class later that evening, and today, I have two podcast interviews. The show will be back the week of June 3 and I have so many fun and informative episodes headed your way.
[The decaf almond milk latte at Cartel is my fave]
Lunch was a huge smoothie and piece of sourdough,
and for dinner, we had this shrimp pasta with sautéed zucchini and bell peppers. I just sautéed the shrimp with butter, garlic, lemon zest, and a little parmesan, and served it with angel hair noodles. It was one of this easy and super quick dinners that the girls loved. They’re huge fans of anything with shrimp right now.
(Our kitchen lighting at night is gorgeous, I tell ya)
For today, I have a random question for you: if you went back to school or chose another profession, what would you do?
I’ve thought about going back to school for years now. While I don’t think it’s going to be anytime super soon – there’s kind of a lot happening behind the scenes – I often daydream about the time when it happens. It’s funny because in college, I always thought it was “so cute” when “old” (old = 30+) people were in my classes. Like, “Oh, there’s Jan, raising her hand to show she knows the answer for every question.” And one day that will be me lol.
I finished half of my MBA in Valdosta (my Bachelor’s is in Finance from the U of A) and to be honest, right now, I don’t really see myself finishing it. What would I do if I had my MBA? Probably what I’m doing right now: running my own business, but with enhanced skills and knowledge under my belt. I thought it would be fascinating to go back to school to be a Physical Therapist, or possibly go to acupuncture school. Those are my top two right now. If you could go back to school for anything, and time and tuition didn’t matter, what would you do?
I’m excited to read these comments!
Have a wonderful day.
Heads up: there is a HUGE Beautycounter sale happening right now!
It’s 15% off the entire site for friends and family. If you’ve been wanting to try Beautycounter, this is your chance! You can also take a skincare quiz here to find which regimen works for you!I highly recommend the overnight peel, the dew skin, the #1 brightening oil, the charcoal mask, the brow gel, and any of the lip products. I wear the color intense lipstick or a lipgloss every day. Also, with summer on the way, we have awesome sunscreens with clean ingredients. The sunscreen stick is the perfect size to stash in your purse! Check out the full sale here and email me or comment below if you have any questions.
My very first vegan Instant Pot recipe is here! I finally took the plunge and purchased an Instant Pot after being on the fence about whether I wanted a new appliance to take up real estate on my counter (it would have to fight for space next to the kids’ piles of artwork, after all). Thanks again for the Ask Angela weigh-in back in February. I’m usually suspicious of new trends and like to wait a good while before I take the plunge, but I’m loooving it so far. I had totally underestimated how nice it is to put the lid on a recipe and walk away! But this same convenient feature also makes it challenging to develop recipes because you have ONE SHOT to get the cook time/pressure correct. No big deal. This curry took over 10 trials to get perfect…I changed up the flavours, cook time (6 minutes, 5 minutes, 1 minute, 4 minutes…ahh!), liquids-to-solids ratios…you name it, I tweaked it! Nicole and I love a challenge, though, so it’s been fun figuring it out and I do think we’ll get quicker as we go.
I had a stovetop pressure cooker back in the day and that thing used to scare the bejesus out of me with all of its rattling and clanking around. So the first two times I cooked with my new Instant Pot, I handed Eric a wooden spoon and instructed him to release the steam while I hid. I’m not proud, but hey, at least I’m now doing it myself! It’s really not that bad at all, and it feels so much safer than my old stovetop pressure cooker ever did.
Don’t worry if you don’t have an Instant Pot, though! I got yo’ back. We’ve tested this curry on the stovetop as well because I want everyone to be able to make these easy recipes at home! I haven’t had a chance to test this curry in a slow cooker yet, but if any of you do, could you please leave a comment and let us know how it goes? The beauty of this curry is that you literally throw everything (except the greens) into a pot, stir it, and cook. It couldn’t be easier! Of course, I wouldn’t call this an authentic Thai curry by any means, but it’s delicious and comes together quickly on those busy weeknights.
Anyway, if you have any questions about this recipe or the Instant Pot in general, please fire away below! If I can’t answer your question, maybe someone else can help by chiming in with their experience.
4.9 from 62 reviews
I love the soft, stew-like texture of this spicy curry and how serving it over a cup of fluffy rice lends just the right amount of chewiness! This dish is one of those crave-worthy comfort foods that I reach for again and again. I created this recipe out of a need for more go-to pantry dinner options that take advantage of my speedy new Instant Pot electric pressure cooker. Not to worry if you don’t have one, though—follow my directions in the tip below to make this curry on the stovetop instead. It’s important to follow the Instant Pot directions carefully to avoid overcooking the veggies. This recipe's directions (steps 1 and 2) have been lightly edited as of January 10, 2018 to avoid some machines getting a burn notice. This recipe is adapted from my 8-Minute Pantry Dal.
* The canned diced tomatoes that I use are quite "soupy" and liquid-y. If your can seems to be on the low end of the liquid content, I would recommend adding a 1/2 cup of water to this recipe before cooking.
** I love this Thai Kitchen Red Curry Paste—it’s shelf stable and comes in a small glass jar. You can often find it in the international cuisine aisle of grocery chains.
*** Dried flaked onion is less concentrated than onion powder. Onion powder will work as a substitute if that's what you have on hand, but I would suggest using a smaller amount (around 1/2 teaspoon) as it’s more flavourful.
STOVETOP OPTION: Not to worry if you don't have an Instant Pot as this recipe works great on the stovetop too. Simply add all of the ingredients except the kale (or chard, if using) to a large pot, stir, and bring to a low boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, for 25 to 35 minutes (adding the kale/chard during the last 10 minutes), until the veggies and lentils are tender. Stir the curry every 5 minutes while cooking, and reduce the heat if necessary to prevent it sticking to the pot. Follow directions #5 and #7.
Note: Cauliflower amount has been changed from 2 1/2 cups to 2 cups as of Sept. 25/18.
Well, where did we leave off? To start, I’m so thankful to have found a great naturopath after not having an overly helpful experience earlier in the year. I’ve been struggling with my symptoms on and off for years now, so it’s been a huge relief to finally get some answers! Slowly but surely I’m starting to feel like a new person. My recent tests showed that my hormones are a hot mess…estrogen is too high, my morning cortisol is way too low (hello, feeling like a zombie even after a decent night’s sleep), and one of my thyroid hormones is also too low. My doctor had suspected many of these results based on my symptoms, but it was interesting to see them on paper! I’m definitely no expert on this stuff, but I learned that when one hormone is off, it can impact another…and on and on the cycle goes, often throwing your entire system out of whack in the process. I felt such relief knowing that how I was feeling wasn’t just in my head all this time.
It’s so easy to push through feeling awful, blaming your symptoms on other things. I can’t even tell you how many times I told myself that I felt like crap because I was a new mom, or I was nursing and up in the middle of the night, or I was working out too hard (or not enough), or I wasn’t taking my vitamins, or my diet wasn’t balanced, or I was just feeling anxious about changes in my life. Some of those things may have been part of the issue, but I overlooked the real possibility that something beyond my immediate control was at work.
Dear self: it’s okay to ask for help.
Speaking of which, my biggest regret is that I didn’t get help for my symptoms sooner. It’s easy to put off, especially when Dr. Google is at your fingertips. Everyone would tell me how important it is to take care of myself while raising two young kids, but most days I just pushed it aside and tried to rely on the fact that I am a generally healthy person who eats well and exercises. My mom and Nicole were the ones who finally pushed me to get help…we all need those people in our lives who look out for us! Sometimes you have to learn the hard way, but I’m grateful for this lesson and wake-up call. I may have ignored my body’s messages for quite some time, but once I commit to something, I’m all-in, and I’ve been such a good “student” these past few months!
Taking the time to heal has set me back on some career goals this year, but sometimes there’s no better goal than good health. I actually can’t think of a better way to celebrate OSG’s upcoming 10-year milestone than circling back to my journey to health, which is the reason I started my blog! It’s just another reminder that our journey is always changing and evolving over time.
I’ll try to update you again as soon as I have more to share, but in the meantime if you have any questions, or would like to share your own experiences, I would LOVE to read them below.
Oh, and I should probably mention this recipe before I go! My naturopath recently encouraged me to add more green tea to my diet, and this has been my go-to mix. I had requests for the recipe after sharing it on Insta Stories last week, so I decided to put it up on both the app and blog! I hope you’ll find this warm, creamy matcha blend as calming and gently energizing as I have.
4.5 from 6 reviews
You know when you wake up on a chilly morning and need a hot drink now? Well this is my go-to on fall and winter mornings (or afternoons!) when I want a change from coffee. The thought of this smooth, warm, creamy drink seriously lures me out of my cozy bed. I love how effortless this recipe is, especially on those half-awake, barely functioning mornings (just make sure you’re alert enough to operate a blender with hot liquid!). I love matcha green tea powder because it delivers calming, jitter-free energy as well as powerful antioxidants. Be sure to see my Deluxe Version in the Tips section below for a more decadent way to make this beverage—when I want an especially comforting treat, I’ll forgo the water and only use canned coconut milk.
* If using already chilled canned coconut milk, add an extra 1/3 cup (80 mL) hot water to ensure your blend is hot enough (nobody wants lukewarm tea, if you know what I mean!). Be sure to stir the coconut milk before measuring.
** My preferred brand of matcha powder is DoMatcha Organic Summer Harvest Matcha Powder.
Deluxe Version: Heat 1 cup (250 mL) canned light coconut milk on the stovetop over medium heat, watching closely to ensure it doesn’t boil over. Once it starts to simmer and froth, immediately remove it from the heat. Add this to the blender along with the matcha powder (and maple syrup, if using). Follow steps 4 and 5 above and enjoy your extra-creamy tea!
Total time: 1 hour || Active time: 1 hour
“You got your nachos in my breakfast.” “No, you got your breakfast in my nachos.” OMG, it’s breakfast nachos!
These are loaded with all of the brunchy requirements: scrambled tofu, roasted potatoes, avocado salsa and a creamy, cheesy, cashew sauce. They’re great for sharing with a crowd or for a slightly messy breakfast in bed. It’s definitely “company food.” You don’t want to eat breakfast nachos alone, unless you really really love yourself.
You can make a few huge plates for everyone to share, perhaps as the savory component of a brunch. Because, yes, nachos are a great appetizer before pancakes. Or make little individual servings. Either way, just remember to layer ingredients between the layers of chips. I hate when all of the fun stuff is just dumped on top and you’re left with empty chips at the end. An empty chip is just a crime.
There are a few components here, but it’s very easy to put together. None of them are crazy difficult. While the potatoes roast, you can pretty much prepare everything else, just remember to set a timer because you don’t want to burn the taters. It’s always been my opinion that brunch without potatoes is like going whale watching but seeing no whales. It’s fine, but next time, gimme some whales.
Anyway, dig in! I swear there are some chips under there. Here’s the Instagram pic where you can actually see ’em.
Per request! Many moons ago, we made a summer cheese here. It was simple, had a few handmade components but was super quick to throw together. Since then, and especially lately with the holidays...
Please visit Sprouted Kitchen to view this Recipe.
I’d originally thought of this as being a St. Patrick’s Day dish, thanks to the cabbage, but since that day has come and gone I’m just going to file it as another simple, flavorful, internship-inspired dinner idea.
I realized as I was making this caramelized cabbage & onion pasta that I make much more pasta in the summer than in the winter. I guess that’s not surprising—pasta lends itself so beautifully to burst fresh tomatoes, zucchini, eggplant, and other summer produce. This dish encouraged me to combine pasta with two vegetables that I don’t usually associate with it—onion and cabbage—and I was surprised by how much I loved the results.
The meal is incredibly easy to make. Simply caramelize some onions and cabbage (I started by cooking the onions for five minutes, then added the cabbage and allowed the whole thing to simmer for another ten minutes) and add some vegan bacon if you like. Olive oil is fine for caramelizing, but using a little bit of vegan butter definitely takes the meal to the next level.
While you do that, you cook the pasta, and at the end, you mix it all together. If you like, you can even prepare the onions and cabbage ahead of time, and simply boil the pasta and mix it up when you’re ready to eat! I’ve made this dish twice now, and that’s how I batch cooked it the second time I tried it.
The pasta is on the smoky/earthy side, so a little bit of fresh parsley and a tiny splash of vinegar are really nice to help brighten it up. The parsley adds color, too. If parsley isn’t your favorite, chives would be excellent, too. And, as I disclaim so often these days, you could easily add another chopped vegetable of choice (like leafy greens) to the mix.
Here’s the recipe.
This simple pasta dish is full of smoky, earthy flavors thanks to paprika, cabbage, onion, and an (optional) few slices of vegan bacon. A perfect winter dish!
Heat the oil or butter in a large, roomy skillet over medium-low heat. Add the onion. Cook, stirring every now and then, for 5-7 minutes, or until the onions are gently browning. Add the cabbage, 1 cup vegetable broth, and vegan bacon if using. Continue cooking the vegetables for 10 minutes, stirring often, or until the onions have darkened and the cabbage is very tender. If the vegetables get at all dry, add a few extra splashes of broth.
While the onions and cabbage caramelize, cook the pasta according to package instructions.
When the pasta and vegetables are both ready, drain the pasta and add it to the skillet. Once again, if the mixture gets a little dry, add an extra splash of broth. Warm all ingredients through. Taste, and then add salt, pepper, and/or vinegar to your taste. Serve the pasta right away with chopped parsley on top.
I began an oncology rotation on Monday, and I’ve already learned so much—clinical knowledge and life lessons both. More on that soon, but for now, rest. Have a wonderful evening, friends.
One thing that’s been especially hard during my recent health struggles is that I’ve had some negative feelings resurface surrounding food and restriction. Those of you who’ve been reading for years may know that one of the reasons I started blogging back in 2008 was to share my journey to health. I spoke a lot about my journey to recovery from disordered eating, something I had struggled with for over a decade.
When I taught myself how to cook and fell in love with making plant-based recipes, I started to make positive associations with food again. And slowly, as I learned to eat intuitively (and embraced therapy!), I built a solid, positive foundation channeling that energy into something that made me feel really good. I don’t know where I’d be now if I didn’t have your support and community along the way. Knowing that my readers were eager to try out the recipes I was sharing kept me immensely motivated to keep going! It still does to this day.
The various symptoms I’ve been dealing with this past year (as well as committing to the dreaded allergy elimination diet) have challenged my relationship with food a great deal. If you’ve dealt with food allergies or sensitivities, you know how much it can drive you crazy in frustration as you try to figure out what’s going on. Every single food becomes suspect. I had incorrectly thought that it was a single food causing my troubles, when in fact it was much more complex than I had realized, with many hormonal imbalances and other systems at play.
Over the past year I found myself starting to question everything I was putting into my body, to the point where for a while I was only consuming a handful of specific foods. I didn’t know what I could eat because everything seemed to be causing reactions. It really messed with my head for a while there! This isn’t my first test by any means, and I know that these challenges and setbacks are a normal part of the journey—there’s no shame in struggling with things you may have thought you’d beaten. I can already tell that this experience has had many silver linings, one of them being a deeper appreciation for my health. And as I’ve seen my health improve over the past couple months, I’ve been so relieved to be getting back to a friendly place with food again by celebrating what it can do for me rather than fearing it!
And what better way to celebrate food this time of year than with the irresistible combo of chocolate and pumpkin? These rich and chocolaty gluten-free and vegan muffins have been enjoyed by everyone lucky enough to get their hands on a trial batch…minus a couple chocolate-hating toddlers roaming around our kitchen. *shrugs* Needless to say, Eric and I have had our fair share throughout the testing process…no complaints over here. Pair the muffins with my popular Pumpkin Spice Latte and you’ll have yourself a delicious and festive autumn snack!
4.8 from 32 reviews
These moist, dense, gooey pumpkin chocolate muffins are similar to that feeling you get walking through a pumpkin patch, sipping dark hot chocolate, and crunching colourful autumn leaves beneath your feet! Picture a delicious pumpkin chocolate cake or brownie—but in muffin form. What could be better? How about that they take just one bowl to make! This recipe is adapted from Beaming Baker and my Pumpkin Gingerbread Muffins.
* If desired, you can use 1 tablespoon ground flax in place of the ground chia seed. Proceed with mixing in the 3 tablespoons (45 mL) water as directed.
** You can use 150 grams oat flour rather than grinding your own (this is equal to 1 cup and 7 tablespoons oat flour measured using the scoop-and-shake-until-level method). Alternatively, 1 1/2 cups (233 g) whole-grain spelt flour will also work as a swap for the oat flour. If using whole-grain spelt flour, you will likely need to bake the muffins for a couple extra minutes (until a toothpick inserted in the middle comes out clean). Please keep in mind that spelt flour is not gluten-free.
*** If you're a big pumpkin spice fan, you can use up to 1 tablespoon of spice mix in this recipe.
**** Try chopped walnuts or pecans for a crunchy, healthy twist!
You can make these muffins into a loaf instead. Simply pour the batter into a 9x5-inch loaf pan and bake for 45 to 50 minutes (I bake for 46) at 350°F (180°C) until a toothpick comes out clean.
Last Monday was the first day of my oncology rotation. The rotation is only two weeks long, and I requested specially (in spite of a very long commute) because I knew it would be my only opportunity to learn about working with cancer patients.
I spent most of last weekend sick with another cold (I’ve stopped keeping track of them), but when I woke up on Monday morning, I was certain I was well enough to go in. I popped a decongestant, drank a lot of water, and got going.
I must have looked even worse than I felt when I arrived at work. My preceptor immediately asked me if I was sick. Midway through our morning orientation—probably as I was blowing or wiping my nose—she told me she was making an executive decision and sending me home to get well.
I was mortified, of course. As soon as I’d arrived that morning, I knew it was a bad judgment call to have come in. Had I stayed for the day, I’d have been working with immunocompromised patients, which would have made my drippy, febrile and sneezy state completely inappropriate. It was a perfect example of not seeing the forest for the trees: I was so focused on showing up on my first day and doing a dutiful job as an intern that I forgot my primary responsibility, which is to help people. Not to expose them to pathogens.
I’m grateful to my preceptor for kindly but directly helping me to see this. It was an important wake up call. As the internship wears on—and at this point, I feel like I’m stuck in the toughest stretch of a marathon—I find myself relying more and more on sheer grit and stamina to get through it. But I can’t lose sight of the fact that this is a deeply and fundamentally human experience: on the other side of my work and my efforts are human patients who need my good judgment and care.
And I’m human, too: a dietitian-in-training who wants to do her best work. However embarrassing last Monday felt, I’d made what I thought was the right call when I woke up. I soon learned differently, but that doesn’t change the fact that I was doing my best.
Compassion, empathy, gentleness: the internship continues to teach me how to extend these qualities to myself and others. It’s softening me in ways I didn’t expect it to, not least in the way I treat myself. Even if that were the only life lesson I took away from the experience, I’d call it time well spent—my occasional cursing and complaining aside 🙂
Wishing you a self-compassionate week, as always. Here are some recipes and reads.
I love when my friend Sophia makes Greek food on her blog! These baked gigante beans are bringing me right back to childhood.
This chili peanut stir fry bowl is packed with simple ingredients and perfect for weeknights.
I got an air fryer this winter. So far I’ve used it exclusively for potatoes, which—as I keep telling people—is enough to make the appliance well worth it. I eat a lot of potatoes! Still, I want to branch out, and this crispy tofu recipe looks like a great place to start.
A simple, beautiful, and deeply green broccoli salad for spring.
I could always use another recipe for homemade baked beans. This one is oil free, easy, and looks just scrumptious. I love any recipe described as “sweet and tangy,” so I’m sure it’ll be up my ally.
1. It’s that time of the year when spring promises to be here, but wintery climate and wintery spirits drag on. I liked this article on coping with seasonal depression; it has creative, authentic tips from folks who live with SAD every day.
2. Important reporting from Mosaic on anesthesia awareness and the surprising prevalence of wakefulness during general anesthesia.
3. I had only the haziest idea of what a food web is until I read this article! So interesting.
4. This article on suicide among veterinarians is old, but I saw another, much shorter article on the topic recently that got me curious. I hadn’t given much thought to the longterm effects of the trauma associated with euthanasia.
5. Finally, some reporting in Popular Science on a new drug targeted to treat post-partum depression. I hope it lives up to its promise.
I’ve got a lightly sweetened, sneakily healthful cake recipe coming your way in the next few days. Happy Sunday, friends.
This is a busy season, and I’m feeling energized by the warmer weather and longer days. Finally! I can’t wait for Kansas City to turn green again.
It seems like we could never have enough quick weeknight recipes, so I’m sharing a collection of my favorites today. These are warm and comforting, yet fresh and full of nutritious vegetables. They’re exactly what I’m craving right now.
If you appreciate this post, you might also want to bookmark my “easy weeknight dinners” category, which I update with recipes as they are published. For all of my vegetarian dinner recipes, simply click here or click on the “dinner” link in the menu bar. Don’t forget that my cookbook has many more delicious weeknight dinners, big salads, and more.
We went out last night to pick up a tree. The kids were bundled and the packing blanket was in the back to protect the roof. This is the first year both of the kids are super jazzed about the...
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This enchilada recipe is cheesy, comforting, and makes a delicious casserole to take to anyone who just had a baby, or needs a little pick-me-up. They’re also perfect to freeze and make ahead for busy weeknight dinners!
Hi friends! Happy Monday! How was the weekend? I hope you had a wonderful one. We had so many fun adventures – a girls’ night, a date night, park time, a zoo field trip, crepes, and a soccer game! – but the weekend started off with taking a baby meal to a good friend. We’ve known him since our first move to North Carolina; pretty much our whole military life. I was so excited when they welcomed a gorgeous baby girl into the family, and of course I signed up to bring a baby meal to celebrate.
I can’t believe that I haven’t shared my go-to enchilada recipe on the blog!! This is purely accidental. I want to post it every single time I make them, but they’re eaten quickly and I usually make them at night, so with the yellow light, it doesn’t make the prettiest photos. I decided to just post it with the iPhone photos I took so you guys can have it!
This is the recipe I always make. The girls request enchiladas at least once a month and crush them every time, and it’s my standard baby meal. I feel like maybe I should switch up my baby meal menu because pretty much everywhere you look in Tucson, an enchilada stares you in the face. But, if it ain’t broke, don’t fix it. And these beauties definitely ain’t broke.
This recipe seems like a lot of steps, but the more you make it, the easier and faster it happens. Just trust the process; it’s worth it. Put on some Juanes radio on Spotify, pour a little wine, and go for it! This recipe makes a double batch, so definitely make a pan for yourself and one to gift to a neighbor, a friend, someone with a new baby (they really need enchiladas!) or wrap and put it in the freezer. You’ll thank yourself later.
Important: chicken and tortillas matter. For the chicken, I always use store-bought rotisserie chicken. It has the most flavor and best texture. The best part is that you don’t waste 100 years grilling and baking your chicken. And don’t even boil it unless you want the chicken to taste like white, chewy rubber, mmmm k?
As far as the tortillas go, I try to get as close to homemade as possible. When I’m feeling extra, I use the frozen fresh tortillas from Costco. You cook them on the griddle until they’re lightly golden brown and your whole house will smell amaaaaazing. The best part about making your own: enjoy them warm with a little butter and jam, rolled up, and they’re pretty much the best thing ever. (We call them “jam things” in our family and it’s a tradition from when you’re about two until forever.) If you don’t have homemade, don’t worry!! Just make sure to get the ones with a paper label on the inside (this means they’re legit) like Alejandro’s brand. Also, don’t be afraid to feel the tortillas before you put them in your cart. Make sure they’re soft and nice! You can use corn tortillas, but I find that the flour ones give it a better texture.
(This pic was from a batch I made a couple of years ago! They got a little toasty under the broiler.)
Here’s the recipe! I hope you love it.Print
These are savory and creamy green chili and sour cream enchiladas. Make these in advance to enjoy later in the week, or share them with friends who just had a baby! I hope you love these.
2 rotisserie chickens, shredded
16-20 fresh flour tortillas
2 small cans of mild green chilies (8 oz total)
1 heaping teaspoon dried oregano
1/4 teaspoon cumin
4 cloves of garlic
4 tablespoons butter
1/4 cup flour
32 oz chicken broth
8 oz sour cream
5 oz red enchilada sauce (1/2 can)- this is optional but adds awesome flavor to the sauce
32 oz Mexican shredded cheese
Salt and pepper
Chopped fresh cilantro, to garnish
Place the shredded chicken into a large bowl. Preheat the oven to 375 and grab two 13×10 inch casserole dishes.
Heat a large saucepan to medium. Add a splash of olive oil, the garlic and green chilies, and stir until fragrant, 1-2 minutes.
Add the oregano, cumin, and butter, and allow the butter to melt completely.
Stir in the flour and cook for about 1 minute (to get rid of the flour taste), then whisk in the broth. Bring the heat up to high, until bubbling, and continue to whisk. When there are no lumps, remove from the heat. Stir in the sour cream and whisk until smooth. Stir in the red enchilada sauce. Season well with salt and pepper.
Add a couple of ladles of sauce to the chicken and a couple of handfuls of cheese. This isn’t exact; you just want the chicken to be moist and cheesy.
Ladle some sauce onto the bottom of each casserole dish – just enough to cover the bottom.
Heat your tortillas in the microwave for 20-30 seconds, until soft.
Start with one tortilla and fill with chicken along the middle portion of the tortilla. You don’t want to add too much chicken; just add enough for a serving. Roll up the tortilla and place seam-side down in the casserole dish. Continue with the rest of the tortillas and chicken. You’ll have 8-10 enchiladas in each pan.
Cover the enchiladas with sauce, making sure that no tortilla is left uncovered. Next, cover completely with cheese. Be super generous here.
Cover the casseroles with foil and bake for 30 minutes until bubbling. To brown the cheese, remove the foil and broil for 2-3 minutes (just keep an eye on it).
Serve with fresh chopped cilantro on top!
Keywords: enchiladas, green chili enchiladas, sour cream enchiladas, best enchilada recipe
I always pack these up with salsa, chips, homemade guac, Instant Pot Mexican Rice, beans (these need their one post, too!), and for this particular baby meal, I added a margarita mix, bottle of tequila, and a few limes.
What’s your favorite comfort food? If your friend has a baby, what’s your go-to meal recipe? I’m always looking for new ideas! I also love to make lactation cookies for new mamas, too.
10 YEARS!!! Can someone please tell me how it’s been a decade since I wrote my very first blog post? We’re celebrating today with this incredible vegan dessert and a weeklong OSG Recipe App sale for charity (deets below).
When I started my blog on October 31, 2008, Eric and I were newly married and living in Toronto while I was working full-time as a researcher and wrapping up my Master’s degree. Life was pretty chaotic, and completing my degree was starting to wear me down (at one point I thought I was just going to cut my losses, throw in the towel, and move on!). This blog was the most amazing creative outlet during a time when my life was lacking the kind of creativity that I absolutely craved. It allowed me to explore a side of myself that I hadn’t since I was a kid (like my love for photography, baking, creative writing/journaling, and just being a goof). My blog’s first tagline was “Food. Fitness. Fashion. Fun.” Pretty epic, right? Lol. I’m grateful to Eric for encouraging me to “find a hobby” after years of exhausting myself with school and work. He still jokes that my “hobby” turned into my career, so I need to find a new hobby now. (Fine, I’ll start my own animal farm! YOU WIN!)
I find writing therapeutic in soooo many ways. In the early days, I didn’t have more than a handful of readers, and I found it quite easy to talk about my struggles online. I was like no one is going to read this anyway! It was an online journal of sorts, and I wrote about my history with disordered eating and how I was finally getting myself on a path to recovery. I shared the challenges I faced finding a career that I was truly passionate about (and, eventually, how I relinquished my need to people-please by completely changing my career path). I had the most supportive response from those first early blog readers (as well as my friends and family), so I kept writing with my heart on my sleeve.
After coming in the top 3 of the food blogging challenge Project Food Blog, an editor from a major publishing house emailed me saying she loved my work and was wondering if I’d like to write a cookbook. Pretty sure I fainted! It was the email that changed everything and solidified the fact that I was on the right path after doubting myself and my decision to change careers for so long.
So here we are 1 blog, 3 moves, 2 cookbooks, 2 kids, and 1 recipe app later…including countless late nights, self-doubt, and (ongoing) indecision for good measure! It sure has been a wild ride! I’m still learning and dreaming of new goals every day (all while not having the slightest clue how to get there!). Above all, I’m really proud of the fact that I’ve stayed true to myself and the values I have for this hobby-turned-business. The best part is that I’ve been lucky to meet so many of you amazing people online and in person, and I still can’t quite believe how freakin’ genuine, cool, and supportive everyone has been! It’s so crazy to think that some of my best friendships have been made through this blog. Forever grateful. Thank you from the bottom of my veggie-lovin’ heart for making this such a fun journey. And cheers to the next 10 years! Any guesses as to what adventures they’ll bring for you or me?
To celebrate OSG’s 10-year anniversary, we’re having a big OSG Recipe App sale this week with 100% of the proceeds being donated to Mothers Against Drunk Driving Canada. Right now our app is just 99 cents, so if you’ve been thinking about downloading it, this week is a great time to do so while supporting a fantastic cause that’s near and dear to my heart! You can find our recipe app on both the iTunes and Google Play stores. Thank you so much for all of your amazing support and for helping us give back to our community.
I had so much fun celebrating Canada’s food writers at the Taste Canada Awards Gala last night! We were nominated in the Food Blogs Health and Special Diet category, and I was so honoured to take home Gold! All I could think about was how grateful I am to have this recognition, especially so close to OSG’s 10-year milestone. Plus, Adriana and Arlo have been calling all of my food “YUCKY” lately, so now I can show them the award and explain that they’ve been outvoted, lol.
Last but not least, we’re having a little party to celebrate 10 years and this new dessert is on the menu. I hope you’ll enjoy every bite as much as we have! With Halloween tomorrow, I can’t think of a better time to indulge in some creamy, dreamy, chocolaty PB goodness.
5 from 7 reviews
While dreaming up a recipe to celebrate Oh She Glows’ 10-year anniversary, I immediately thought of one of my all-time favourite flavour combos: salted peanut butter and chocolate! Hubba hubba. This salted peanut butter torte (of pure sweet heaven) is easy to throw together and only takes a couple hours to freeze. Its creative presentation will impress the heck out of your guests, and that irresistible sweet-salty flavour and creamy, crunchy texture will blow your taste buds away! I’ve also tested this torte with 3 different fillings: peanut butter, almond butter, and a nut-free sunflower seed butter version! And guess what? They’re all so delicious we couldn’t pick a favourite! See my Tips for how to make the sunflower seed and almond butter versions.
* Chill your can of full-fat coconut milk for at least 12 hours before you begin this recipe so that the cream on top is solid. After making the torte, you’ll have some leftover coconut cream in the can which can be used to make Coconut Whipped Cream for the topping!
** Feel free to use store-bought coconut whipped cream instead. I like “So Delicious Dairy Free CocoWhip!”
*** To a small pot over low heat, add the chocolate and oil. Stir until smooth and combined.
**** Of course you can use roasted peanuts instead. I’m not a big fan of them so I prefer to use walnuts.
Make it nut-free: In the crust, swap the almonds for sunflower seeds and in the filling swap the peanut butter for roasted sunflower seed butter. I like to add an extra tablespoon of maple syrup and a pinch of salt to this version—the filling tastes like salted caramel!
Almond butter version: Swap the peanut butter for roasted almond butter.
Don’t have an 8x8-inch square pan? You can make this in an 8x4-inch loaf pan or standard-size muffin tin (both greased with coconut oil).
It is a lot of recipes. It sounded manageable in theory; write four recipes each week for Sprouted Kitchen Cooking Club, keep up loosely here on the blog, my private chef job, occasional freelance...
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