Subscribe Now: http://www.youtube.com/subscription_center?add_user=Cookingguide Watch More: http://www.youtube.com/Cookingguide Raw vegan brownies are a lot easier to make than you might be thinking. Make raw vegan brownies with help from a published cookbook author in this free video [More]

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:

  • Flourless Peanut Butter Cookies from Oh She Glows Every Day, p. 213. You can swap the peanut butter for natural smooth sunflower seed butter.
  • Crispy Almond Butter Chocolate Chip Cookies from The Oh She Glows Cookbook, p. 265. See the nut-free option on page 266.

Grain-free vegan cookies:

  • Crispy Almond Butter Chocolate Chip Cookies from The Oh She Glows Cookbook, p. 265. See the grain-free option on page 266.

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

Grain-free, Nut-free Chocolate Chunk Cookies

Vegan, gluten-free, grain-free, nut-free

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.

Yield
9 medium/large cookies
Prep time
10 Minutes
Cook time
10 Minutes

Ingredients:

For the wet ingredients:
  • 1/4 cup (63 g) natural smooth sunflower seed butter*
  • 2 tablespoons (25 g) packed brown sugar
  • 2 tablespoons (30 mL) pure maple syrup
  • 2 1/2 tablespoons (37.5 mL) coconut oil (room temp) or grapeseed oil**
For the dry ingredients:
  • 6 tablespoons (54 g) raw sunflower seeds
  • 3 tablespoons (30 g) cassava flour***
  • 1 teaspoon (2 g) ground chia seed****
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup (50 g) dark chocolate squares

Directions:

  1. Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  2. To a large bowl, add the wet ingredients (sunflower seed butter, brown sugar, maple syrup, and oil) and stir until completely smooth.
  3. Place the sunflower seeds into a food processor and process for about 40 to 60 seconds until a fine meal forms. You want to process the seeds to as fine a meal as possible without them turning into butter!
  4. Add the dry ingredients (ground sunflower seeds, cassava flour, ground chia seeds, baking soda, and salt) to the wet mixture bowl and stir until thoroughly combined. The dough will be very sticky, but this is normal. Chop the chocolate, reserving one heaping tablespoon for later. Stir the remaining chopped chocolate into the dough until combined.
  5. Using a 2-tablespoon (30-mL) cookie scoop (or simply a spoon), scoop small mounds of dough onto the prepared baking sheet a few inches apart. There’s no need to flatten the mounds as they’ll spread out during baking. Now, using the chocolate you set aside, press a few chunks into each mound (this just helps the cookies look a bit more chocolaty when baked!).
  6. Bake for 10 to 11 minutes (I bake for 10 minutes) for a soft and tender cookie.
  7. Remove cookies from the oven and cool directly on the baking sheet for 10 minutes. Using a spatula, gently transfer each cookie (they’ll be very fragile) to a cooling rack for another 10 to 15 minutes. The cookies will be crumbly until they are fully cooled, so it’s very important that you give them some time to firm on the rack (I know, it’s the hardest thing you’ll ever do!).
  8. Serve and enjoy! Cooled cookies will keep in an airtight container in the fridge for 1 to 2 days, or in the freezer for up to 4 weeks. I love the delightful “snappy” texture these cookies get as the chocolate firms up from chilling!

Tips:

* 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.

Fried Egg Sandwich: the beginning

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.

Kale Sauce

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.

Hummus

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.

Vegan

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!

Extra Veggies

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

The post Avocado Egg Sandwich with Hummus appeared first on Naturally..

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.

Creamy Roasted Garlic & Chickpea Soup

  • 2 heads garlic, top sliced off crosswise to expose the cloves
  • 1 tablespoon olive oil, plus extra for drizzling
  • 1 white or yellow onion, chopped
  • 3 cups cooked chickpeas (2 cans, drained and rinsed)
  • 5 cups low sodium vegetable broth (or 4 cups broth + 1 cup water)
  • 1/2 teaspoon fine salt, and more to taste
  • Freshly ground black pepper to taste
  • 1-2 tablespoons freshly squeezed lemon juice, as desired
  • 4-5 cups tightly packed chopped spinach, chard, kale, broccoli rabe, or another leafy green
  1. 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.

  2. 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. 

  3. 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.

  4. 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.

xo

The post Creamy Roasted Garlic & Chickpea Soup appeared first on The Full Helping.

Serves 4
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.


Recipe Notes
~The rice has to be cold for this recipe to work correctly, otherwise it will get mushy and sticky. Many supermarkets carry frozen bags of rice for reasonable prices. I’ve made this recipe with a standard 20 oz bag of rice in mind (Whole Foods has frozen Jasmine rice, even.) But you can certainly freeze your own! Just steam it up, fluff it and place in a mesh strainer. Just sticks the strainer in the fridge to cool comletely, that way it will cook quickly and evenly. Then place rice in a freezer bag and freeze until ready to use. I always keep a bag at the ready for quick weeknight meals, veggie burgers, what have you. For this recipe, you can just toss the rice into the pan frozen.

~I love the richness of coconut oil here, but if you wanna use another veggie oil, I won’t be mad at you.

~If you’re not feeling the pinenuts, try some roasted cashews!

~The agave is only for the very very slightest hint of sweetness to elevate the flavors. If you don’t have any, dissolve some sugar in the soy sauce and that’ll work just fine!

Ingredients
2 tablespoons refined coconut oil, divided
12 oz Brussel sprouts, trimmed and quartered
1 large carrot, peeled and sliced into thin half-moons
1/4 cup pine nuts
1/4 cup fresh basil
1 cup loosely packed fresh cilantro
1 cup finely chopped scallions
2 cloves garlic, minced
1 tablespoon fresh minced ginger
4 cups cooked and cooled jasmine rice [see note]
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce or tamari
1 tablespoon fresh lime juice
1/2 teaspoon agave

Sriracha to serve

Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Saute the Brussel sprouts and carrots in 1 tablespoon of oil for about 5 minutes, until Brussel sprouts are lightly charred. Toss in the pine nuts and cook for two minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.

Lower heat a bit to medium. In 1 teaspoon oil, saute the basil, cilantro, scallions, garlic and ginger for about a minute. The herbs will wilt and everything will smell aromatic and wonderful. Now add the rice, red pepper flakes and the remaining 2 teaspoons oil and cook for about 5 minutes, tossing often.

Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice and agave. Cook for 3 more minutes or so, until rice is lightly browned. Taste for salt. Serve with plenty of Sriracha!

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. 

Latteee

[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.

Dont pin this terrible photo

(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.

Gina Harney Favorites 0049

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.

xo

Gina

Heads up: there is a HUGE Beautycounter sale happening right now!

Beautycounter 575x575

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. 

Overnight peel

The post What would you do? appeared first on The Fitnessista.

This is a video recipe for a high protein breakfast smoothie made with blueberries and greens. I drink it daily to help manage my blood sugar levels and gain lean muscle. Ready in five minutes! [More]
I’ve shared my “Day In The Life of Dana Lee’s Diet” over the winter. I have also shared when I began my Bulletproof coffee ritual. Now, that it’s summertime, I want something easy & refreshing [More]

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

Instant Pot Cauliflower Thai Curry

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

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.

Yield
5 1/2 cups (1.3 L) or 4 servings
Prep time
10 Minutes
Cook time
20 Minutes

Ingredients:

For the curry:
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1 (14-ounce/398 mL) can light coconut milk
  • 1 (14-ounce/398 mL) can diced tomatoes, with juices*
  • 2 cups (260 g) chopped cauliflower florets (1-inch pieces)
  • 2 cups (340 g) peeled and cubed (3/4-inch) butternut squash
  • 2 tablespoons (30 mL) red curry paste**
  • 1 teaspoon (7.5 mL) dried flaked onion***
  • 1/2 teaspoon (2.5 mL) garlic powder
  • 3/4 teaspoon fine sea salt, or to taste
  • 1/4 teaspoon cayenne pepper
  • Lots of freshly ground black pepper, to taste
  • 1/2 cup (100 g) uncooked red lentils
  • 2 cups (75 g) packed stemmed and finely chopped kale or chard
Serving suggestions:
  • Cooked jasmine rice or grain of choice
  • Fresh chopped cilantro leaves
  • Fresh lime juice

Directions:

  1. Add all of the curry ingredients (except the red lentils and kale/chard) to the Instant Pot and stir until combined. 
  2. Add the red lentils on top of the mixture and gently press them into the liquid (do not stir the lentils into the mixture as this can result in a burn notice in some machines).
  3. Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
  4. Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 5 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! You can now go do something fun for about 10 to 15 minutes while the curry cooks.
  5. You’ll hear a few beeps when the timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the curry. I stand back and use a wooden spoon handle (never my hand!) to shift the Steam Release Handle to the “Venting” position to release the pressure. Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.
  6. Carefully open the lid and stir the curry. To achieve a thicker texture, I like to mash a bit of the curry with a potato masher, simply pulsing about 4 or 5 times around the pot. You can also blitz it for a second or two with an immersion blender.
  7. Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the “Keep Warm” setting and allow the greens to wilt for about 5 minutes in the curry. Press “Cancel” to turn the heat off and release the steam again, if necessary, before removing the lid.
  8. Serve over rice or grain of choice, if desired, and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower. I always add a sprinkle of salt and pepper before serving too.

Tips:

* 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.

 

At long last I’m able to give you a bit of an update on my recent health struggles! If you’re catching up, read this post and this post (and the comments) first.

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

Sleepy Morning Blender Matcha

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

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.

Yield
1 1/3 cups (330 mL)
Prep time
5 Minutes
Cook time
0 Minutes

Ingredients:

  • 1 cup (250 mL) water
  • 1/3 cup (80 mL) canned light coconut milk, room temperature*
  • 1/2 teaspoon matcha green tea powder, or to taste**
  • 1 teaspoon (5 mL) pure maple syrup, or to taste (optional)

Directions:

  1. Add the water to a kettle or pot and bring to a boil.
  2. While the water heats up, add the coconut milk and matcha powder to a high-speed blender.
  3. Once the water has boiled, remove it from the heat and let sit for 15 seconds. Carefully add it to the blender along with the maple syrup (if using).
  4. If your blender’s lid is vented, secure it on top. If you don’t have a vented lid, keep the lid slightly ajar so air can escape. Blend on the lowest speed, very slowly increasing to medium, for about 20 seconds until frothy and combined.
  5. Immediately pour into a mug and enjoy your cozy cup o’ green!

Tips:

* 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!

Okonomiyaki is Japanese savory pancake. Perfect vegan recipe idea for those who are on dairy/gluten/egg free diet 🙂 Of course very filling idea for those who are on diet!!! ——————————— Vegan Okonomiyaki Difficulty: Very Easy [More]

Serves 8
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.


Recipe Notes
~ If you don’t feel like nachos (who doesn’t feel like nachos?), these make great breakfast tacos as well. Maybe just add some shredded lettuce.

~ If you’d like to make the salsa a day in advance, that’s cool! Just leave the avocado out until ready to serve, because it will brown if you leave it in the salsa. When ready, just dice and fold in.

~ The cheesy sauce is great in advance, too. Although you’ll want to bring it to room temp before serving. You can even just gently heat it up and it’ll be yummy that way.

Ingredients
For the potatoes:
1 1/2 lbs red potatoes, diced 1/2 inch
2 tablespoons olive oil
3/4 teaspoon salt

For the scrambled tofu:
1 tablespoon olive oil
Small onion, finely chopped
2 cloves garlic, minced
14 oz extra firm tofu
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 tablespoons nutritional yeast
1 tablespoon fresh lime juice

For the melty cheezy sauce:
1 cup unroasted cashews, soaked in water for at least 2 hours, drained
1 cup vegetable broth
2 tablespoons mellow white miso
2 tablespoons nutritional yeast
1 teaspoon onion powder
Salt to taste

For the avocado salsa:
1 large tomato, diced
1/4 cup diced red onion
1 jalapeno, seeded and thinly sliced into thin rings
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
Pinch salt
1 avocado, diced medium

To assemble:
1 1/2 cups cooked black beans (a 15-oz can, rinsed and drained)
1 big bag restaurant style tortilla chips
Fresh cilantro for garnish
Hot sauce for serving

Roast the potatoes:
Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper.

On the prepared baking sheet, toss the potatoes with olive oil and salt. Cook for about 30 minutes, tossing once or twice, until golden and tender. Remove from oven and set on a cooling rack until ready to use.

Make the scrambled tofu:
Preheat a large, heavy bottomed pan over medium high heat. Saute the onion and garlic in olive oil for 3 minutes, until onion is translucent. Break the tofu apart into bite sized pieces, sprinkle with salt, and cook for about 10 minutes. Get under the tofu with a thin metal spatula now and then as it cooks, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is.

Add the cumin and turmeric, with a few splashes of water if it seems dry. Toss to incorporate, and let the turmeric color the tofu - it should be a nice bright yellow. Add the nutritional yeast and lime juice and cook for about 5 more minutes. Taste for salt. Cover with tin foil to keep warm until ready to assemble.

Make the cheezy sauce:
Puree everything in a blender until absolutely smooth, scraping down the sides with a rubber spatula occasionally. This could take 2 to 5 minutes, depending on your blender. Remember to give the motor a rest every minute or so.

Make the avocado salsa:
In a medium mixing bowl, mix together all of the ingredients except for the avocado. Get them really well incorporated and let them sit for 5 minutes or so to get the tomatoes to release some juice and for the flavors to meld. Fold in the avocado.

Assemble:
Whether you’re making big shareable or little individual servings, zig zag a little cheezy sauce on the bottom of the plate. Place a layer of chips on the plate, layer with sauce, tofu, potatoes, beans, and salsa, then add another layer of chips and repeat. Garnish with cilantro and serve!

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...

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5 Bread Unique Recipes/Party Snacks Recipes/Quick Bread Recipes/Vegan Recipes/ By Sharda Cook.
FullyRaw Pasta with Avocado Basil Pesto! DAY 8 of the FullyRaw challenge is creamy delicious! http://www.fullyraw.com/21-day-challenge-day8/ SIGN UP for the FullyRaw Vegan 21 Challenge Here: http://www.fullyraw.com/21-day-challenge/ DAY 8 RECIPE: The FullyRaw Sunburst Juice: http://www.fullyraw.com/challenge_recipe/the-fullyraw-sunburst-juice/ Please [More]

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.

Caramelized Cabbage & Onion Pasta

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!

  • 1 tablespoon olive oil or vegan butter
  • 1 large yellow onion, thinly sliced
  • 1 small head (or 1/2 large head) green cabbage, shredded (about 4-5 cups)
  • 1 cup low-sodium vegetable or mushroom broth, plus extra as needed
  • 3-4 slices vegan bacon of choice, chopped (optional)
  • 1/2 teaspoon smoked paprika (or 1 teaspoon sweet paprika)
  • 8 ounces pasta of choice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Small splash red or white balsamic vinegar, optional and to taste
  • 4 tablespoons chopped parsley, or as desired
  1. 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.

  2. While the onions and cabbage caramelize, cook the pasta according to package instructions. 

  3. 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.

xo

The post Caramelized Cabbage & Onion Pasta appeared first on The Full Helping.

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

One Bowl Pumpkin Chocolate Muffins

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

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.

Yield
12 muffins
Prep time
15 Minutes
Cook time
22 Minutes

Ingredients:

For the chia egg:
  • 2 teaspoons (4 g) ground chia seed*
  • 3 tablespoons (45 mL) water
For the wet ingredients:
  • 1 cup (250 mL) unsweetened pumpkin purée
  • 1/4 cup (60 mL) grapeseed oil or melted coconut oil
  • 1/2 cup (80 g) coconut sugar
  • 1/2 cup (125 mL) pure maple syrup
  • 1 teaspoon (5 mL) pure vanilla extract
For the dry ingredients:
  • 1 1/2 cups (150 g) gluten-free rolled oats, blended into a fine flour**
  • 1/2 cup (40 g) unsweetened cocoa powder
  • 2 teaspoons pumpkin pie spice***
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2/3 cup (120 g) non-dairy chocolate chips or chopped chocolate, divided**** (optional)

Directions:

  1. Preheat the oven to 350°F (180°C) and line a muffin tin with 12 paper liners.
  2. Add the rolled oats to a high-speed blender and blend on high until a fine flour forms. Set aside.
  3. In a large mixing bowl, whisk together the ground chia seed and water until combined. Set aside for a few minutes to thicken.
  4. To the same bowl, add the rest of the wet ingredients (pumpkin, oil, sugar, maple syrup, and vanilla) and stir until smooth.
  5. Add the dry ingredients (oat flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt) to the bowl with the wet ingredients. Whisk until smooth (I love using my big whisk for this task!).
  6. Set aside 1/4 cup (45 g) of chocolate chips (if using) for the topping and stir the remaining chips into the batter.
  7. Spoon the batter into the paper liners, filling each two-thirds full. Press the remaining chocolate chips into the tops of each muffin.
  8. Bake the muffins for 20 to 25 minutes (I bake for 22), until a toothpick inserted into the middle comes out clean.
  9. Place the muffin tin on a cooling rack for 10 minutes. Carefully remove each muffin and place it directly onto the cooling rack until fully cooled. Leftover muffins can be stored in the fridge in an airtight container for several days or frozen for up to 1 month.

Tips:

* 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.

Recipes

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.

Reads

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.

xo

The post Weekend Reading, 3.24.19 appeared first on The Full Helping.

it’s so easy to make vegan tacos, filled with vegan meatless ground beef, vegan cheese, and other fresh veggies! It’s one of our favourite foods that we love to “taco-bout”!! GET THIS EASY TACO RECIPE [More]

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.

Continue to the recipe...

The post 20 Simple Vegetarian Dinners appeared first on Cookie and Kate.

Bakery vs Homemade MATCHA MOCHI CAKE: https://youtu.be/MVm7Zvw_ziY 5 NEW Chia Puddings: https://youtu.be/J9rYXNT1ZAU #BuzyBeez! Today I have 5 chia pudding ideas that will help you prep for the busy week! This video is sponsored by So [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. 

Baby meal stuff

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.

BEST CHEESY CHICKEN enchiladAs

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. 

Enchis

(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
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The best cheesy sour cream enchiladas

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.

  • Author: Gina Harney // The Fitnessista
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Category: Mexican food
  • Method: Casseroles
  • Cuisine: Mexican

Ingredients

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

Instructions

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. 

Happy Monday!

xo

Gina

The post The best cheesy sour cream enchiladas appeared first on The Fitnessista.

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

Salted Peanut Butter Crunch Torte

Vegan, gluten-free, refined sugar-free

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.

Yield
12 small or 9 medium servings
Prep time
25 Minutes
Cook time
10 Minutes
Chill time
2 hours

Ingredients:

For the crust:
  • 1/2 cup (78 g) almonds
  • 1 cup (100 g) gluten-free rolled oats
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (60 mL) coconut oil, melted
  • 3 tablespoons (45 mL) pure maple syrup
  • 2 tablespoons (30 mL) smooth natural peanut butter
For the filling:
  • 1/2 cup (125 mL) coconut oil
  • 1/3 cup (80 mL) coconut cream*
  • 1/2 cup (125 mL) pure maple syrup
  • 3/4 cup (185 g) smooth natural peanut butter
  • 1/4 teaspoon fine sea salt, or to taste
  • 1/2 teaspoon pure vanilla extract
For topping (optional, but recommended):
  • Coconut Whipped Cream**
  • 1/2 cup (95 g) non-dairy chocolate chips
  • 1 teaspoon (5 mL) coconut oil, melted***
  • 1/2 cup (80 g) chopped toasted walnuts and large-flake coconut****

Directions:

  1. Preheat oven to 350°F (180°C). Lightly grease an 8x8-inch square pan with coconut oil (including up the sides, too). Cut a piece of parchment paper to fit the width of the pan with a bit of overhang so it’s easy to lift out.
  2. For the crust: Add the almonds, oats, and salt to a food processor and process until the mixture resembles a coarse flour, about 30 seconds.
  3. Melt the 1/4 cup coconut oil in a medium pot (you’ll be using the same medium pot for the filling) over low heat. Add the melted oil, maple syrup, and peanut butter to the processor and process until the mixture comes together in a heavy dough, 10 to 15 seconds. The dough should look like a wet cookie dough. If you find it a bit dry, add a teaspoon or two of water and process again until a wet dough forms.
  4. Spoon the dough into the prepared pan and crumble it evenly all over the base. Lightly wet your fingers and press the dough into the base firmly and evenly. Level the edges with your fingertips. Poke the base with a fork about 12 times to allow air to escape while baking.
  5. Bake the crust for 9 to 11 minutes, until it looks pale and a bit puffy. The crust might look underbaked when you remove it, but this is what we want to avoid drying it out.
  6. Meanwhile, make the filling: In the same medium pot (no need to clean it!), melt the coconut oil and coconut cream over low heat. Now add the maple syrup, peanut butter, salt, and vanilla and whisk until smooth.
  7. Spoon the filling onto the crust (there’s no need to cool the crust first) and carefully transfer the dish to a level surface in your freezer. Chill until solid, about 2 hours. If I’m not serving the torte right away, I’ll cover the pan with tinfoil after a couple hours of freezing. While it chills, prepare the Coconut Whipped Cream and gather the toppings so they’re ready to go.
  8. Once frozen, remove from the freezer and let it sit on the counter for 10 minutes. Slide a knife around the edges to loosen the slab. Using the parchment paper, lift the slab out and place it on a serving platter. Slice into slices of your desired width. Now add the toppings: I add a large dollop of Coconut Whipped Cream on each and then top it with lots of drizzled melted chocolate, walnuts, and large-flake coconut. A pinch of coarse sea salt is nice too. If you have leftover melted chocolate, serve it on the side in a small dish so you can spoon some more chocolate over top while eating (trust me on this one!). Serve immediately—the combo of cold filling and warm melted chocolate is just dreamy! But the chilled leftovers (with hardened chocolate) are totally irresistible too.
  9. Storage tips: The filling softens a great deal at room temperature, so it's best not to leave leftovers on the counter for longer than half an hour. Return it to the fridge or freezer for best results. Cover leftover slices and store in the fridge for up to 1 week, or you can freeze the slices for 4 to 6 weeks. I like to wrap frozen slices in tinfoil and then place them all into a freezer-safe zip bag.

Tips:

* 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).

This coconut and lentil dal is the dream one pot Sunday night dinner, so simple to make, perfect for batch cooking and a freezer staple. It’s also vegan, has a short and inexpensive ingredient list [More]
Coconut curry chickpea is a delicious combination of chickpeas, coconut milk, onions, garlic, ginger, tomatoes, curry, and other spices. Believe me, when the dish comes together, it is wonderfully aromatic and delicious. We use tomatoes [More]
This is the tastiest quick chickpea curry recipe I’ve ever eaten, inspired by south India & very much like a channa masala this vegan chickpea curry will blow you away & it is made in [More]
Here’s another killer recipe from our 5 Minute Dinner series! This zingy curry is super satisfying and full of veggie goodness. Enjoy dudes! INGREDIENTS ½ red onion 2 tablespoons olive oil 1 clove of garlic [More]

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...

Please visit Sprouted Kitchen to view this Recipe.

On Friday I wrapped up my very short but incredibly meaningful two-week rotation at the John Theurer Cancer Center in Hackensack, New Jersey. The commute wouldn’t have made it sustainable for me to stay any longer, but I wish I could have. I valued pretty much every moment of the experience.

One of the things I was told about the dietetic internship before starting was that I’d probably be surprised by what I loved and what I didn’t. Having had some counseling experience before starting my rotations, I wasn’t sure how much this would apply to me, but it has. Not across the board, of course: there are some rotations I’ve suspected wouldn’t be for me, which turned out to be true. And I’m reasonably sure that I’ll love my GI rotation, which starts tomorrow.

I could never have guessed how much I would love working with seniors, though—a passion that emerged only as I was completing my rotation in long-term care. And while I thought oncology would be meaningful to me for personal reasons—having watched a loved one go through chemo and radiation therapy years ago—I didn’t expect to enjoy the work in as many ways as I did.

It was intellectually stimulating and deeply interesting. I loved observing how teams of practitioners—doctors, nurses, social workers, researchers, and dietitians—came together in patient care, especially when handling a complex case. Most of all, I loved getting to know the patients and their families.

The big downside of this rotation, my commute aside, was feeling crummy for most of it: both the cold I started with and the seasonal allergies and fatigue that plagued me for the rest of my time at JCTT. I was so tired after my last day that I fell fast asleep on my commute home. It was an easy rotation insofar as my engagement goes, but it was difficult physically.

Over the years I’ve gotten good at recognizing traces of body judgment or body dysmorphia in how I relate to my appearance and shape. In recent years I’ve become aware of a related tendency, which is to feel easily exasperated and frustrated with my body when it’s not at “peak performance.” I’ve always been prone to stress, digestive troubles, allergies, and picking up bugs, which makes it easy to judge. And since I’m not twenty-five anymore, peak performance looks quite different than it used to. My energy reserves get depleted a lot quicker than they did even five years ago.

I have a ways to go with accepting my body’s energetic limits. I know my boundaries, but I resent them; there’s always a part of me that wishes I could do more. Illness can feel oddly triggering, the way fluctuations of the scale used to. Working in the health/wellness space, where boundless energy is often presented as an ideal, doesn’t always help.

I’ve developed a lot of strong muscles when it comes to avoiding self-comparison about the way I eat. It’s important for me to exercise that same strength in resisting the temptation to compare my health and stamina to other people’s. My body is its own quirky, lovable entity. Sometimes I wish I’d given it an easier time when I was younger, rather than pushing its limits with overwork and self-starvation. I often wish it weren’t as sensitive and responsive to triggers as it is.

But if my time at JCTT has reminded me of anything, it’s the supreme importance of meeting our bodies where they are, both in sickness and in health. I’ll continue to encounter physical challenges as my life goes on. Some will be irksome, others more serious. In those times body respect and self-care will matter more than ever. I can cultivate those capacities right now, by choosing not to dwell on the fact that I’ve been strung out. Instead, I can rest and give thanks to my body for getting me through another rotation, which is exactly what I’ve been up to today.

Giving thanks for this body of mine, and celebrating your bodies, too. Happy Sunday. Here are some recipes and reads.

Recipes

Dreena Burton’s recipes are always no-fail, and I love the looks of her new sweet potato pasta sauce.

A simple recipe for spicy, garlicky broccoli steaks.

Laurel’s chipotle sofritas bowls look so colorful and tasty—not to mention they’re packed with plant protein.

Isa’s garlicky white bean and asparagus soup is on my spring cooking list.

I think I’m going to celebrate getting to my final community rotation by making Kathy’s irresistable glazed donuts.

Reads

1. I’m guessing that a lot of you are familiar with the basic lifestyle patterns observed in the world’s so-called blue zones, but if you’re not, here’s a good recap.

2. The New York Times examines the link between pain perception and anxiety.

3. If I’ve ever appreciated simple and intuitive recipes and cooking, it’s been throughout the last eight months. But I do like to have my hand held by a cookbook author, too—especially if it means I’m less likely to mess something up—and I could understand some of JJ Goode’s case for long recipes. Even if I’m unlikely to re-enter that mode anytime soon.

4. Many religions ask for periods of abstinence or other special considerations around food. This topic can be under-discussed in our dialog about eating disorders, though in the last couple years I’ve seen many more personal testimonials about having an eating disorder during Ramadan. Likewise, I love Kimberly Robins reflections on reconciling eating disorder recovery with kashrut, or Jewish dietary law.

5. Undark takes a look at the difficulties associated with patient-matching, or matching patients with their appropriate medical records.

I had a delicious and lightly sweetened treat to share last week, but my rotation took priority in the last seven days. The good news is that I’ll have it ready to share with you tomorrow. Till then, be well.

xo

 

 

The post Weekend Reading, 3.31.19 appeared first on The Full Helping.

Coconut curry with chickpeas and veggies Ingredients Garlic Onion Salt and pepper Chickpeas Coconut milk Broccoli Tomato Spinach Serve with rice

Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details.

It is really amazing that I do not have more grain bowl recipes on this site. A grain bowl is by far the biggest staple meal for our family. Need a filling breakfast? Grain bowl! How about a last-minute dinner made from leftovers? Grain bowl!

You can practically make a grain bowl any way but I have a few tips that might help you make it even better or easier!) For starters, try using components. Whip up some roasted vegetables and grains on the weekend, making this a practically instant meal during the weekdays.

Also, use whatever egg method your like best. I skip around depending on what I’m feeling that day (and one of the reasons I love keeping Pete and Gerry Organic Eggs on hand!) Pan-fried, hard-boiled, soft-boiled, or scramble all work great in this recipe.

Grains for days

The foundation of the bowl but easily changeable. I love using farro because it’s hearty and provides an amazing texture to the overall dish. However, you could easily use quinoa, millet, sorghum, or barley.

If you’re in a hurry and did not prep the grains ahead of time, I’d recommend using bulgur. It’s quick and delicious, making this meal from scratch a bit quicker.

The Eggs: Pete and Gerry Organic

I’m excited for another partnership with Pete and Gerry’s Organic Eggs this year. One of the reasons I love using their eggs is because I know the company is deeply invested in protecting the land, since they’re a Certified B Corporation. The eggs are also produced humanely, making sure the chickens are well-cared for.

Grain Bowl: Hummus, forever.

Next in line for the components: hummus. I know this isn’t for everyone but I can’t eat a grain bowl without it. It’s the binder and helps bring a bit more flavor to the overall recipe. Best of all, you can use any kind of flavored hummus you like.

I typically go with roasted garlic hummus but roasted red pepper, sun-dried tomato, lemon-dill, or beet hummus all work.

Vegetables

Finally, the vegetables. The beautiful thing about these grain bowls is that the cauliflower is easy to replace. Carrots, squash, asparagus, Brussels sprouts, green beans- every seasons holds a few different types of grain bowl options!

Also, if you don’t feel like turning on the oven, I’ve been known to steam the cauliflower then toss it with a smoked paprika compound butter. A little decadent but oh-so-good.

[tasty-recipe id="37861"]

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The post Fried Egg Cauliflower Grain Bowl appeared first on Naturally..

Sorghum Salads

I realize sorghum is not your every-day grain but I love showcasing recipes to try and get it used a little more in the kitchen. The flavor isn't big but it does provide a little warmth to a dish. I find, my usage of sorghum is more about texture. Sorghum has a similar texture to cooked wheat berries. Slightly chewy, far from mushy.

Sweet Potatoes

While I tend towards using roasted sweet potatoes in dishes like this, you could easily swap them for something similar. Roasted squash or rooted vegetables during the winter make a good 1:1. During the summer I like to use similar flavors with roasted sweet corn, tomatoes, and peppers.

Spices

Depending on the spice company, chipotle can get hot in fairly small quantities. However, this isn’t the easiest thing to tell. I like to take just a small taste of the powder and see how it reacts. If I find that my mouth is on fire, I might cut back a bit. If the opposite is true, I’ll usually bump the chipotle amount up to 1 teaspoon.

The other option is if you happen to have chipotle in adobo sauce, you can swap the powder for about ½ of a minced chipotle and a bit of the adobo sauce.

Garlic Oil

One of my favorite ways to have a bit of garlic flavor without being overpowering: garlic-infused oil. It’s as simple as smashing garlic, cooking it in a bit of oil, and letting it rest. Occasionally I’ll use nut-oils and infuse with garlic as well.

[tasty-recipe id="33130"]

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The post Roasted Chipotle Sweet Potato and Sorghum Salad appeared first on Naturally..

Easy vegan chickpea salad recipe is perfect for school or work lunches. This veggie packed high protein salad is full of flavour and tastes similar to traditional egg salad. Thanks to the fresh dill and [More]
For the recipe please visit this link: http://bit.ly/2BMjfaT A healthy broccoli soup with mild spices and very easy to make for anytime eating. Try this recipe today. This is best for winters and cold rainy [More]
#entertainingwithbeth Learn how to make an easy Vegan Broccoli Soup recipe that’s silky smooth and delicious! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE: http://bit.ly/EWBWebsite MEET HOT FOR [More]