I am forever and always a proponent of having sauces, dressings and condiments in the fridge to make something out of pantry staples or the end of the vegetable bin. I got into garlic confit after I...
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Brunch for a group. Inexpensive dinner. Cook once, reheat through the week breakfast. Put a slice in a tortilla or between toast and you’re off. Frittatas are just the best. Especially for some who...
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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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How is 2019 treating you so far? Scrolling through Instagram would have me believe that we’re all killin’ this New Year thing, but something tells me I’m probably not seeing the less than stellar starts to the year. I know ours was nothing like we expected. Emotionally draining to say the least, and I had to give myself a break from the shiny social media highlight reels for a bit. Half-way into January, I’m now feeling ready to turn this year around and I’m hopeful it will be a really great year.
Maybe you, like me, were more than ready to leave 2018 in your dust, but the start to the year hasn’t gone as you hoped—please know that you aren’t alone! Life challenges don’t adhere to a calendar format and they certainly don’t pause for holidays. All that we can do is put those lessons in our back pocket and carry them with us going forward. Progress, not perfection…am I right?!
My passion for chickpea pancakes has reignited lately. I forgot just how quick and easy these savory cakes are to whip up for a light lunch or dinner. While I don’t see myself burning out on soup and toast anytime soon, these are a pleasant change from the usual winter fare. I’ve also been really into the bright and tangy combo of lemon-dill lately (must be that drab winter weather!) so I decided to make those the standout flavours in this recipe. Served with a rich Lemon-Garlic Aioli, crunchy chopped dill pickles, green onion, and fresh dill…this dish brightens up any day. Even though my brain can’t quite comprehend it, I know not everyone is a big dill pickle fan. If that’s the case, I’d recommend trying my reader-fave Jumbo Chickpea Pancake recipe instead!
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4.8 from 12 reviews |
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Calling all dill pickle fans! Chickpea flour, which forms the base of these easy-to-throw-together savory pancakes, is an earthy-tasting flour, so I like to brighten it up with fresh lemon and dill. Chopped dill pickle gives these pancakes a delightful tangy crunch, and grated carrot lends a touch of sweetness as well as an extra boost of nutrition. Topping them with my 3-ingredient Lemon-Garlic Aioli is a must for mega flavour and richness, so don’t skip it. (Uh oh, I'm getting bossy again!) Ready in 30 minutes or less, these pancakes make a light breakfast, lunch, or dinner. This recipe is adapted from my Jumbo Chickpea Pancake.
* I use the standard-sized grate hole on the box grater.
** It’s important to finely chop the dill pickle as larger chunks feel a bit too chewy in these pancakes.
Want to increase the garlic flavour even more? Use garlic-flavoured dill pickles for a fun twist!
If you're using fresh dill as a garnish, feel free to also add a bit of minced dill to the batter.
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.
xo
The post Weekend Reading, 3.24.19 appeared first on The Full Helping.
The dates are fast approaching. NYC, Nashville, Chicago (sold out, thank you!) and Napa, I am coming to feed you. Because the NYC February 1st date sold out so quickly, we’ve added a second date on February 2nd. I’ll be preparing a 4-course dinner on stage at City Winery, while telling the story of each dish. You’ll be eating a 4-course dinner with wine pairings. Part dinner theater, part pyrotechnic arena rock, part Borscht-belt comedy. All totally delicious.
From my early years in Brooklyn just learning how to make my own tamales and create vegan translation of my favorite foods, to my adulthood as a cookbook author taking over the world with cupcakes, and finally, my current life in Omaha, opening a vegan restaurant – Modern Love – in the heart of cattle country, these recipes will tell the story of my life. Along the way you’ll also learn about the intriguing properties of coconut oil, the secrets to achieving perfect grill-marks, how to make eggs out of anything and the fastest, easiest way to mince a lot of garlic. And don’t worry, no matter where you are sitting you won’t miss a thing, because there will be video screens showing the action on my cutting board.
PS Sorry, there won’t really be any pyrotechnics.
The Menu
Act I
Caesar Salad With Brussels
seared brussel sprouts, grilled tofu, tahini caper dressing, toasted pine nuts
Act II
Tamale
lentil chorizo, mole rojo, guacamole
Act III
Chickpeas & Dumplings
creamy chickpea stew, rosemary biscuits
Act IV
Chocolate Mousse Cupcake
pistachio dust, coconut whip, raspberry caramel
Tickets still available:
February 2nd NYC Buy Tickets
February 4th Nashville Buy Tickets
February 8th Napa Buy Tickets
Hope to see you there! Oh, and here’s a little peek at the first course, Grilled Caesar Salad.
Hi friends! Happy Friday! What are you up to this weekend? We’re officially on baby watch and I feel like a little kid heading towards Christmas morning. Baby August will be here ANY DAY and the girls can’t wait to meet their new cousin. I’m so thrilled for Kyle and Meg! By the time I write next week’s Friday Faves post, he’ll be here!!
Other than Baby Watch 2019, we have some fun plans for the weekend: a soccer game with friends, girls’ night, date night, a birthday party, taxes (ew) and finishing up the house. This is in between the usual weekend fun of pancake mornings, staying in our jammies as long as humanly possible, and playing outside with the girls.The Pilot made a ton of progress on the garage while I was in Portland, so we’re just putting the final touches on everything in between hauling boxes to recycling and Goodwill. It will be so nice to have our garage gym set up again!
(Our lil garage gym from when we were in San Diego)
It’s time for the weekly Friday Faves party! Please shout out something you’re lovin’ in the comments section if you’d like to join in the fun.
This floss! Is it weird to be so excited about floss? I picked this up at the Beautycounter conference. In the shop, they had quite a few products from clean brands they love. I was intrigued by this floss since I’d recently heard that certain floss brands are not so great for you, and even though it was expensive for the floss world. I decided to give it a whirl.
The verdict? It has a gentle mint flavor and is a thicker strand so it feels like it really cleans in between my teeth. Floss isn’t usually something I’m that picky about, but now that I’ve tried the good stuff, I guess I can’t go back.
My second Trunk Club delivery! (<— referral link) It wasn’t quite as big of a home run as my first trunk – some of the sizing was off – but I LOVED this Madewell dress. It will be super cute this spring and summer with sandals and a jean jacket or with wedges and hoops out to dinner. You can check out my full review of Trunk Club here. I especially love it because you can see what they’re going to send in advance (and decline certain items to be replaced by something else) and we don’t have a Nordstrom in Tucson. This gives me a way to have some items curated for me and try them on before I purchase. It’s like a lil Nordstrom shopping experience right at home. (Plus if you have a Nordstrom card, they waive the $25 fee! <— this fee goes towards anything you’d like to purchase)
Definitely check out this podcast episode with Shawn Stevenson and Chalene Johnson. They’re two of my favorite people – and huge inspirations for me in the fitness industry – and this issue was filled with so much truth, knowledge, and motivation.
I loved this article with dad texts (and all of the heartfelt and hilarious comments).
Dinner party tips from the QUEEN.
A very interesting peek into the life of one of my favorite Peloton instructors.
Why RDs don’t recommend keto for weight loss or as a lifestyle (and I 100% agree with them).
Great list of mom hacks. I never leave the house without a snack bag.
I’m officially back on the acai bowl train. I recently grabbed one with a friend at Nekter and it was SO.GOOD. If you’re looking to make one at home, here’s my go-to recipe).
Ok I need to try this for an easy, savory dinner.
A Mediterranean chicken sheet pan recipe.
Prep & Pastry is growing. So pumped about this!
A guided cooldown; perfect for post-workout.
Pick up those weights, friends.
My latest post for WebMD is here! This one is all about finding a workout that works for you.
Exercise can have a biggest impact on weight maintenance than nutrition.
Don’t forget to check out this week’s total body strength + HIIT video!
Happy Friday!
xo
Gina
Congrats to the winners of the sneaky lipgloss giveaway: @fit_lindsaymae and @wigglewoggle ! I’ll have your lip glosses on the way today and stay tuned for more sneaky giveaways.
The post Friday Faves appeared first on The Fitnessista.
Immortal coffee goes one step beyond bulletproof coffee and is totally 100% vegan. Rich and creamy cashew butter and MCT oil make this a satusfying cup.
The post IMMORTAL COFFEE appeared first on The First Mess // Plant-Based Recipes + Photography by Laura Wright.
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!
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4.8 from 32 reviews |
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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.
I can’t do strict diets. They inspire an otherwise absent rebellious streak in me and I go headlong into a sugar spiral. I remember trying the master cleanse many years ago, fully stocked on all the...
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I've shared these a few times on instagram and now I've finally put pen to paper to write the recipe. These sweet potato enchiladas are about the most comforting meal I cook, without an overload of cheese. The sweet potato and beans provide the filling while and easy homemade enchilada sauce brings it all together.
This recipe is involved, there’s no two ways around it. While I’ve tried to limit the amount of prep by relying heavily on pre-ground spices and garlic powder, this meal is heavy on components.
The great thing for you, however, is that all these components can be made ahead of time and used not only in this meal but meals across the week. For example:
Sweet potato puree, during the cooler months, is an automatic go-to. I make wraps, pasta dishes, risottos, and even my morning toast with a little help from a simple sweet potato puree. Make a couple-potatoes worth by simply roasting whole potatoes and scooping out the potato once cool. The sweet potato puree will last for up to 5 days.
Don’t want to use sweet potatoes? Any puree will do. Pumpkin or butternut squash would be my next two choices. You can also add in greens, sweet corn, or roasted tomatoes during the spring and summer months.
When it comes to beans, these are a riff on my spiced pinto beans (made a little easier in this enchilada recipe if you’re making the night-of). I love these beans as taco filling, as a toast topper, or as a topping to a creamy polenta bowl. I usually batch and use them twice in one week: once for these enchiladas and once in a grain bowl.
Similar to the beans, I make a much more involved enchilada sauce that uses dried chilis, toasted whole spices, and a slower cooking time. However, I wanted to keep this recipe as close to weeknight friendly as I could (I realize a 60-minute ordeal isn’t super weeknight friendly but these are so good!)
Enchilada sauce is a good batch and freeze project. Make triple of what I have here and freeze it in 2-cup increments. I love using this sauce to cook eggs in too.
Beyond the idea of prepping the components ahead of time, this is also one of my favorite meals to make for other people. Think new families! The entire dish freezes after assembly so the only thing left to do is bake (which will take about 20 minutes longer but other than that-everything stays the same!)
[tasty-recipe id="37893"]
The post Pinto Bean Sweet Potato Enchiladas appeared first on Naturally..
