Mango Gummy Hearts

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I love gummies. Any gelatin based gummy bear, worm, whatever is like catnip to me. I decided to make my own healthier, dye free version. These are refined sugar free, gluten free and Paleo friendly. Lots of healthy gelatin in these fruity little hearts. I love using frozen fruit for gummy candy - it’s sweet enough so there’s no need for any added sugars and gives a really punchy fruit flavor. 

Any mold can be used. I used two heart shaped ice cube trays from ikea. The recipe will make two full trays exactly.

Feel free to try other frozen fruit like peaches or cherries. 

Mango Gummies

10 oz frozen mango chunks

juice of 1 lemon  

1/3 cup coconut water

6 tablespoons vital proteins gelatin powder

In a small sauce pan, heat mango, lemon juice and coconut water to a low simmer. Cook until mango is nice and soft, about 10 minutes. Don’t boil it or use a wide sauté pan or you’ll cook off all the liquid. 

Transfer cooked mango pieces and all the liquid in the pan to a spouted glass measuring cup, sprinkle with gelatin and immediately blend with an immersion blender until smooth. (Or do the same but in a regular blender.) Pour into silicone molds and place in refrigerator to set for 30 minutes. Remove from molds and eat/store or later. 

Storage: airtight container in the fridge

 

Cam’s Vegan Quinoa Salad (DF, GF)

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Cameron is brilliant with a grain salad. He makes one almost every week for a quick plant based lunch. I’ve been craving quinoa and this salad is crazy good - so different than anything I’d make or think of. It’s gluten free, too. 

It’s good served warm or cold.  

Serves 4.  

Cam’s Quinoa Salad 

1 cup uncooked quinoa (red or white)  

juice of one lemon  

1 apple, cored, diced (try Fuji or Gala)

1 shallot, minced

1 tablespoon maple syrup  

3/4 cup pecans, raw and toasted or roasted 

1 14oz tin black beans, drained and rinsed

1/2 cup chopped fresh parsley

2 tablespoons olive oil  

1/2 teaspoon sesame seed oil

s + p, to taste  

In a medium sauce pan, bring quinoa and 2 cups water to a boil. Cover, reduce to low and cook about 15 minutes or until quinoa is tender and water has been absorbed. Set aside.

In a medium sized bowl, toss apples and shallot in lemon juice and pinch of salt. Let sit for 5 minutes. Add maple syrup. Add cooked quinoa, pecans, black beans and parsley. Drizzle with olive oil, sesame oil and toss. Season with salt and pepper. 

Breakfast Potato Mushroom Kale Hash (GF, DF, Vegan)

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Here's another gluten free, grain free breakfast for you! I made this vegetarian hash for brunch as an addition to scrambled eggs, toast and turkey bacon. And made a little scramble with eggs to take to work. It would also be good wrapped in a tortilla with hot sauce and melted cheese as a breakfast burrito to go. 

Serves 6. 

Breakfast Hash with Potato Mushroom + Kale

2 tablespoons olive oil 

3 russet potatoes, peeled, 1/2 inch dice

1 large or 2 small leeks, halved, thinly sliced

10 oz cremini mushrooms, sliced

2 teaspoons coarse kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

2 big handfuls of chopped kale

In a 12 inch skillet, set over medium heat, warm oil. Add potatoes, leeks, mushrooms. Season with salt, thyme, sage, pepper, garlic powder, onion powder and paprika. Cook until potatoes are tender, stirring frequently, about 15 minutes. Stir in kale and cook about 5 minutes more. 

Pineapple Coconut Oatmeal (Vegan, GF, DF)

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Somehow, I became a breakfast person. It started off as a smoothie and piece of toast type thing but has turned into a full on demand for tasty, healthy breakfast food every morning. I have a couple go-tos in rotation that I'll be sharing soon. I'll start with this tropical pina colada inspired oatmeal. It's pretty quick but feels impressive for some reason. (I think it's the garnish.) 

I used coconut milk beverage (the boxed stuff) and it's good but a can of full fat or light coconut milk and a bit of water would be even better with more body and a stronger coconut flavor. I also used quick oats because it's what I had but the recipe can be made with old fashioned oats, they will just have to be cooked longer. See instructions on packaging for reference when cooking. 

serves 2.

Pineapple Coconut Oatmeal

2 cups coconut milk

1/2 cup chopped fresh or canned pineapple, plus more for topping

dash cinnamon

dash salt

dash vanilla extract

1 cup quick cooking gluten free oats

2 tablespoons maple syrup

toppings: toasted unsweetened coconut flakes, chopped pistachios or pecans, berries, chia seeds

Combine milk, pineapple, cinnamon, salt and vanilla in a 2 qt sauce pan. Bring to a boil. Stir in oats. Reduce heat to medium. Cook until oats are tender, about 2 minutes. Add maple syrup. Portion into bowls and add toppings. 

Peanut Butter Cup Smoothie (Paleo, GF, DF)

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I'm really on a nut butter kick, especially peanut butter. I've been putting it on toast, dipping apple slices into it, smearing it on banana, making peanut butter and chocolate chip pancakes. I also made this smoothie. I'm always super hungry after the gym and this is my new treat. I love it so much, sometimes I go to the gym just because I know I'll make this post workout. Silly, I know but whatever gets me there!

This shake is paleo friendly, gluten free, dairy free and refined sugar free. No sweetener at all, actually, just a very ripe banana. It's a peanut butter banana bomb with yummy notes of chocolate. It's also not very thick - more of a shake than a smoothie. Blend a bit more chocolate or use chocolate flavored protein powder instead of the collagen and chocolate.

Not sure if I've shared this before, but I've found that instead of a traditional or high speed blender, we use a stick or immersion blender. Its so convenient to use - just stick it in whatever you want to blend and zip zip. It crushes ice no problem and is so much easier to clean. We have had and used this one everyday for about 4 years straight. It's a beast. 

Peanut Butter Cup Smoothie

1 small or 1/2 a large ripe banana

1/2 cup coconut milk beverage

1 tablespoon dark chocolate powder

1 tablespoon peanut butter

1 scoop collagen peptides (This one!)

2-4 ice cubes

Combine everything in a blender and blend until smooth. 

Grain Free Peanut Butter Chocolate Chip Pancakes (Paleo, GF, DF)

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Snow day? No problem! If you're on the east coast, you probably experienced this 'bomb cyclone' that hit last week. Happily, I was told to stay home from work. Not only did I stay home but I made these paleo pancakes in my pjs and slippers because why not. Serious Sunday morning vibes happening. 

These are officially my snow day pancakes but you can make them anytime. Best thing is they are grain free, gluten free, dairy and sugar free. Yes! Also, no weird ingredients, just coconut four which you probably have already, right? What I like most about these is that the flavors are balanced with even tastes of banana and peanut butter and a nice does of chocolate here and there. No overwhelming coconut here. 

Serves 2-4. 

Snow Day Paleo Pancakes with Peanut Butter and Chocolate Chips

1 ripe banana, peeled and mashed

2 eggs

1/2 cup milk, your choice but I used coconut milk beverage 

2 tablespoons melted coconut oil

1 tablespoon peanut butter

dash vanilla extract

1/4 cup coconut flour

1/2 teaspoon baking soda

dash cinnamon

dash salt

1/2 cup chocolate chips

Add all ingredients except chocolate chips into a bowl and blend with a stick blender or hand mixer. You can also use a bender. Just zip everything until smooth, about a minute. Fold in chocolate chips. 

Heat a non stick skillet over medium low heat and lightly oil. Do not use too high of heat, lower is better - these guys need time to cook without burning before flipping than usual pancakes. Add heaping tablespoon sized spoonfuls to warm skillet. Swirl back of spoon over batter to flatten and spread a bit. 

They will be ready to flip when they are fully set in the center, about 3 minutes. Shake to pan slightly and look for wiggling in the center of the pancakes. If they look wiggly and wet, cook a little more before flipping. There will be plenty of bubbles in the batter, too. When, ready flip and finish cooking on other side. Second side will cook much faster, about 1 minute. Serve warm. I find these perfectly sweet so we skipped the maple syrup - whipped cream and strawberries would be just right if you have them!

Almond Flour Chocolate Chip Cookies (Paleo, GF, DF)

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Happy 2018!! Let's start things off right with these grain free cookies. I've been hiding a bag of chocolate chips on myself for the last month or so until I felt like whipping these up. I have a hiding spot in one of the difficult to reach cupboards that I never go into and that is away from all the other food. I use this to hide things from myself like crackers specifically for a get together, nutella or chocolate chips. I would have eaten these chocolate chips if I had not hidden them, same for said crackers. Maybe not the same for the nutella. 

Back to the cookies! These are a super yummy chocolate chip cookie made with almond flour and sweetened with maple syrup. I'm really pleased with this recipe: grain free, paleo, dairy free, refined sugar free, easy to make and soft. I like a soft cc cookie, don't you? 

A note on ingredients: Use almond flour, not almond meal. I use Nutiva coconut and red palm shortening. The coffee grounds should be very fine, like espresso. I had courser drip sized grounds here so I buzzed them in the grinder for a few seconds until they were fine. They can be considered optional but really give these cookies a warm, toasty flavor. I also used an electric hand mixer for all of the mixing, besides folding in the chocolate chips. You can also use a stand mixer with the paddle attachment. 

makes 24 cookies. 

Almond Flour Chocolate Chip Cookies

3 cups almond flour

1 teaspoon baking soda

1/4 teaspoon course kosher salt

dash cinnamon

1 tablespoon very finely ground coffee

2/3 cup coconut & red palm shortening, room temperature

2/3 cup maple syrup

2 eggs

1 teaspoon vanilla

1 1/2 cup chocolate chips

In a bowl, whisk flour, baking soda, salt, cinnamon and coffee to evenly combine. Set aside. 

In a mixing bowl, use a hand mixer to beat shortening and maple syrup together until it no longer looks curdled, about 2 minutes. Add eggs and vanilla, mix 2 minutes more. Mixture will look weird and slightly curdled or separated. This is ok. Add dry ingredients to wet and mix well. Fold in chocolate chips. 

The batter will seem much different than your usual cookie dough - lighter, wetter and stickier. This is ok. 

Chill in refrigerator for 30 minutes. In the meantime, heat oven to 350 degrees and line two cookie sheets with a silicone baking mat or lightly oiled parchment paper. Remove dough from fridge and drop tablespoon sized spoonfuls of dough onto the prepared trays. Give them some room as they will spread when baking. Bake 15 minutes. Remove from oven and let cool a bit on pan before removing. 

Cookies are best warm out of the oven or stored in the fridge in an airtight container. 

Cranberry Bundt Cake (Paleo, GF, DF)

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I made a conventional version of this cranberry bundt cake for Thanksgiving and it was so good I knew I wanted to make a healthier, grain free version. This cake is very balanced - a slightly sweet crumb with a bite of fresh cranberry here and there. If this was made in a loaf pan, I'd call it a cranberry bread. 

This can be glazed or dusted with powdered sugar and served as dessert or slice a piece off and smear it with coconut butter for breakfast. Or snack on it as is. Would doesn't need more snacking cake in their life? (We all do.) Either way, its a great festive, paleo cake to make for the holiday. 

Serves 10. 

Paleo Cranberry Bundt Cake

1.5 cups almond flour

1.5 cups coconut flour

1 tablespoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 cup agave

1/3 cup coconut oil, melted

2 cups unsweetened applesauce

6 eggs, at room temperature

zest and juice of 1 orange

1 teaspoon vanilla extract

12 oz fresh cranberries

Heat oven to 350 degrees. Grease a 12 or 14 cup sized bundt pan and set aside. 

In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, and salt. In a medium bowl, whisk agave, oil, applesauce, eggs, set, juice and vanilla until very smooth. This can be done with a mixer or by hand. Pour wet ingredients into dry ingredient and stir until well combined. Make sure the dry ingredients are very well hydrated. Stir in fresh cranberries.

Transfer batter to bundt pan - since this is not a very pourable batter I spoon it into the bundt pan and the smooth the surface with a spatula or spoon. Make sure its even so the cake isn't lopsided. Bake until deep golden brown on top and set in center - about 1 hour and 30 minutes. I like to start checking every 15 minutes after the 1 hour mark. Remove from oven and cool in pan. Invert onto plate and serve. 

Falafel Roasted Chickpeas (Vegan, GF, DF)

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Did you know you can roast chickpeas to make a crispy, crunchy snack? Until recently, I did not. I had these falafel chickpea snacks awhile ago that got me thinking I could make them my own. If you read Meats and Sweets, you might have noticed that I really like to recreate foods I've had elsewhere, at home. This is especially great with packaged or processed food since home made versions are generally healthier and are free of weird undesirable ingredients. The chickpea snack that inspired me to make these, had canola oil which I avoid. By making my own, I was able to choose which oil I wanted. 

As I mentioned in my hummus post: 

You can use canned chickpeas but I strongly suggest using dried chickpeas. This recipe works for 1 can drained chickpeas or 1.5 cups cooked chickpeas which is a half cup of dried chickpeas. To make prepare the dried chickpeas: measure out 1/2 cup of dried chickpeas and soak them in room temperature water overnight. They will absorb a lot of water during soaking so make sure they are covered with at least 2 inches of water. If you're short on time, use the quick soak method. For this method, add beans to a pot and cover with 2" water. Boil for 5 minutes. Turn off heat and let soak for 1 hour. After soaking, drain beans. They will now need to cook, as soaking only rehydrates the beans. 

To cook, place in pot of water, bring to a boil, reduce to a simmer and cook until tender, about 1.5 - 2 hours. Just start testing them for tenderness at the 1.5 hour mark. Just start testing them for tenderness at the 1.5 hour mark. Once done, drain. Chickpeas are now ready. 

Falafel Chickpeas

1.5 cups cooked chickpeas

1 1/2 teaspoons ground cumin

1 teaspoon kosher salt

1/2 teaspoon onion powder

1/2  teaspoon garlic powder

1/2 teaspoon fenugreek leaf 

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

2 tablespoons olive or avocado oil

First, dry chickpeas. Either leave the drained, cooked chickpeas out on a kitchen towel overnight or use a food dehydrator for about 30 minutes or let them dry out in the preheating oven for about 15 minutes. They must be dry in order to become crispy. 

Heat oven to 400 degrees. Line a baking tray with parchment paper. Set aside. 

In a bowl, mix cumin, salt, onion powder, garlic powder, fenugreek, black pepper and paprika. Add oil and mix. Add chickpeas and stir to coat. Arrange evenly on prepared baking tray. Bake 20 minutes or until crisp. Turn pan once halfway through baking. Cool before eating. 

Lazy Vietnamese Cold Noodle Salad (GF, DF)

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Hello there! Wow. I can't believe it's been over a month since my last post! We're almost in a new season. It's mostly just been a combination of laziness and writer's block but it's all over - I'm full of ideas again. 

In other news, I am not vegan. Blood tests and a general feeling of 'meh' showed that it was not the right diet for me. I loved it at first but after a three months I just started to feel terrible. Meat and veggies are the way to go for me, That said, the husband is still enjoying a vegetarian lifestyle so there will still be many recipes on here for you lovely, brave vegan people. (Just not today.)

This cold noodle salad is refreshing. I usually like a big bowl of hot, soupy something in the colder months but this just sounded right. I call it lazy because I looked at many a Vietnamese noodle salad recipe online with long lists of ingredients or instructions. (No thank you - I just want a salad.) This is bare minimum effort but still has a sweet, sour, umami sauce and soft chewy noodle, crunchy fresh vegetable contrast of texture.  

Vegetarians, if you are okay with fish sauce, then sub out the chicken with a brown tofu. If making with chicken, use any type of cooked chicken - grilled leftovers, rotisserie, whatever you may have. Follow the directions on your noodle package. It will probably say to cover dry noodles with boiling water, let sit for 3 minutes, drain and rinse. 

*Note: my lettuce was not photo ready so it's not featured in the above image. 

Serves 4.

Cold Vietnamese Noodle Salad

for the sauce

1/3 c fish sauce

2/3 cup fresh lime juice

3 tablespoons raw or brown sugar

2 cloves garlic, microplaned or finely grated

1/8 teaspoon red chile flakes

for the salad

about 200 grams (4 servings) vermicelli rice noodles, cooked to package directions

4 cups chopped lettuce

2 carrots, peeled, cut into matchsticks

1 bell pepper, stemmed, cut into matchsticks

1 seedless cucumber, peeled, cut into matchsticks

2 cups cooked chicken, in bitesized pieces (12oz brown tofu) 

1/2 cup crushed peanuts

In a small bowl, whisk together fish sauce, lime juice, sugar, garlic and chile flakes until sugar is dissolved. Set aside. 

Build individual bowls by tossing noodles, lettuce, carrots, pepper, cucumber, chicken and cooked peanuts with a bit of sauce.

Sushi Bowls (Vegan, GF, DF)

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Let's think of this more as a serving suggestion than as a recipe. I made these after my week of tempura. I kept these really simple but they would be great served with fish or tofu. Something about the cucumber, avocado, carrot and rice is just like a vegan deconstructed seaweed free california roll. Seaweed and I are not friends so this is perfect. 

You can make everything and then portion it into single serving containers for an easy lunch. Just wait on the avocado and tamari. For those it's best to wait until serving. I used 1/2 an avocado for each serving. 

The lettuce is optional. I just like to make sure I'm getting enough green veggies. You can chop it and treat this like a salad or use the leaves as wraps. 

The best part of this is the sushi rice. Sushi rice is much more than just a type of short grain white rice, it also requires its own method of preparation. Don't worry, its easy. And super delicious, I could eat sushi rice by the sticky handful except I don't because #willpower. 

4-5 servings. 

Vegan Sushi Bowls

1.5 cups sushi rice

rice vinegar, to taste

salt, to taste

2 carrots, cut into matchsticks

2 english cucumber, cut into matchsticks

2 avocados, peeled, pitted, sliced

1 head romaine lettuce, leaves only

pickled ginger

sesame seeds

tamari soy sauce, for serving

In a covered medium sauce pan, bring rice and 3 cups water to a boil. Reduce to low and let cook until water is evaporated, about 20 minutes. Transfer rice to a large shallow bowl, stir with rice paddle and fan to cool. Season with small splashes of rice vinegar and tiny sprinkling or salt. Keep stirring, seasoning and tasting until smooth rice flavor is subtle balanced with the salt and vinegar. Portion rice into bowls. Top with carrots, cucumber, avocado slices, lettuce, pickled ginger. Garnish with sesame seeds and serve with soy sauce. 

Pear Crumble Pie Bars (Vegan, GF, DF)

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I made a conventional version of these a couple years ago and really wanted to make a gluten free vegan version. After following the AIP and now a gluten free vegan diet, it's so weird to look back at my old recipes and see ingredients like all purpose flour and butter. Did I really used to cook with that stuff? It's so funny how much your outlook can change in a short period of time. I guess I've really changed how I eat and cook. 

Feel free to change up the fruit on these. Personally, I love pear desserts but pears usually never make it into baked goods around here because they're so good on their own. If they had been ripe when I bought them, they definitely would not have made it into bar form. Apples or peaches would be great stand ins. If you do change anything - please leave a comment and let me know how it goes!

These are really easy to make. I use a fork for all the mashing and mixing and then switch to my hands. Easy stuff. 

I've made this with both Trader Joe's gluten free baking flour and Bob's Red Mill Gluten Free 1:1 baking flour. Either one will do or your own preferred gf flour. 

Makes one 8 x 8 inch pan. 

Pear Pie Bars

1 very ripe banana, well mashed

1/2 cup unsweetened non dairy milk (I used boxed coconut milk beverage)

1/2 cup coconut oil, in liquid state

1/3 cup maple syrup

juice and zest of one lemon

3 cups gluten free flour

3/4 teaspoon baking soda

pinch salt

2 pears, cored and sliced

1 tablespoon cornstarch

1/2 teaspoon nutmeg

1/2 teaspoon ginger powder

Heat oven to 375 degrees, Paper or grease an 8 x 8 baking dish and set aside. 

In a medium bowl, combine mashed banana, milk, oil, syrup, lemon zest and juice. Stir until well combined. In another bowl, whisk flour with baking soda and salt. Add dry ingredients to wet ingredients. Stir or work with hands until flour is hydrated. Evenly press 2/3 of dough into prepared pan. 

In another bowl, toss pear slices in cornstarch, nutmeg and ginger powder. Arrange pear slices in an even layer on top of pressed crust. Sprinkle little pinched off pieces of remainign dough over pear layer but don't completely cover the pear. You want it to look crumbly. Dust your hands in flour and lightly press down on surface. 

Bake 40 minute. Top should be golden brown. Let cool. 

Vegetable Tempura (Vegan, GF, DF)

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Tempura time! My mom brought a bunch of delicata squashes from her garden on her last visit and I wanted to do something besides roasting. So, deep frying. Naturally. 

This recipe makes a lot of tempura. When I was coming up with what i wanted to batch cook for the week I decided on my favorite Japanese take out go to's like miso soup, tempura, green salad with carrot ginger dressing and steamed broccoli. I had a great, envy inducing lunches. If you plant to do this, note that summer squash and any other 'wet' vegetables will not store well. The green beans and squash tempura are great for leftovers but the summer squash is much better eaten straight away. 

The batter is super simple - Just gf flour and club soda. It's a light and crisp batter and best mixed right before you are ready to dip the vegetables in and fry. I used Bob's Red Mill Gluten Free Baking Flour and sparkled tap water with our Soda Stream. Besides the Chemex, it's definitely my favorite kitchen gadget/appliance. Who doesn't want club soda and bitters whenever they like? 

The amount of frying oil will depend on the size of your pan. I used about a quart of oil in a 3 qt sauce pan which was cheap and easy to clean up but took forever to fry. More oil and a larger pan is probably more desirable but as long as you have at least 2" of oil you'll be good. 

Serves 6.

Vegan Vegetable Tempura

frying oil

1 delicata squash, halved, seeded, 1/4" thin slices

1 large fistful green beans, trimmed

1 sumer squash, 1/4" slices

1.5 cup gluten free flour 

1.5 cup club soda

2 teaspoons grated ginger

1/4 cup tamari soy sauce or coconut aminos

2 tablespoons water

2 tablespoons mirin

2 teaspoons rice vinegar

In a deep pan, start heating oil to 375 degrees - use a thermometer. While it's coming to temperature, make an assembly line of batter bowl (don't mix yet), cut vegetables and a large baking tray lined with several layers of paper towels. Get your tongs ready. When oil comes to temp, stir in club soda into the flour. Batter should be lumpy with all flour hydrated. 

Dip vegetable slices one by one into the batter and then into the hot oil. Fry as many pieces as you can at a time without the pieces touching - we don't want them sticking together. Fry about 1 minutes on each side. As they are done, remove from oil and place on paper towel lined tray to drain. Repeat until all vegetables are tempurafied. 

In a small bowl, whisk together ginger, soy sauce, water, miring and vinegar. Use as dining sauce of tempura. 

Cranberry Coconut Healthy Cookies (Vegan, GF, DF)

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As you can probably tell from my posts, I don't eat many sweets or sugar anymore. I try to limit my sugar intake to only fruit which means not a lot of baked sweets happening around here. I prefer to 'save' my sugar indulgences for things like coconut ice cream or a piece of vegan layer cake. Treating it as a rare, special occasion thing has helped changed my sweet tooth to a healthy tooth. You'll notice most of my dessert recipes are sugar free, use natural sugars like maple syrup or are sweetened with a fruit. 

These cookies are made without sugar and sweetened only with a banana and the dried cranberries. 

Cranberry Coconut Healthy Cookies

1 mashed ripe banana

1/2 cup quick GF oats

2 tablespoons dried cranberries 

2 tablespoons unsweetened coconut flakes

1 tablespoon chopped pecans

dash cinnamon and nutmeg

pinch salt

Heat oven to 350 degrees. Line a small baking tray with a silpat or parchment paper. Set aside. 

In a medium sized bowl, combine all ingredients. Use a tablespoon to portion 8 cookies onto prepared baking tray. Cookies will not flatten or expand during baking so flatten them into round cookie shapes. Bake 15 minutes. Remove. Cool. 

Detox Vegetable Soup (Vegan, GF, DF, Paleo)

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So, summer is juuuuuuuust about over, isn't it? Instead of quietly crying into my pillow, I though I'd make a bright tomato based, vegetable heavy soup. I wanted something that was healthy but filling which this soup is thanks to all of the veggies. Vibrant, fresh produce always reminds me of warm summer farmer's markets, long sunny days and great meals. 

Serves 8. 

Vegetable Soup

splash olive oil

1 medium yellow onion, chopped

4 cloves of garlic, minced

4 carrots, peeled and chopped

2 ribs celery, chopped

1 small fennel bulb, cored and sliced

1 teaspoon dried thyme

1 teaspoon dried basil

1 14oz tin diced tomatoes

2 quarts vegetable stock

4 cups shredded green cabbage

1.5 cup chopped green beans

2 cups chopped broccoli

2 cups chopped zucchini

s + p 

squeeze of lemon juice

In a large pot over medium heat, warm olive oil. Add onion and garlic, cook until soft, stirring occasionally, about 8 minutes. Add carrots, celery, fennel, thyme, basil tomatoes and vegetable stock. Bring to a boil, reduce to a simmer. Simmer 20 minutes. Add cabbage, green beans, broccoli and zucchini. Simmer 5 minutes more. Season with salt, pepper and lemon juice. 

Ramen Soup Jars (Vegan, GF, DF)

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Aka your new favorite lunch. Who doesn't love a cute little jar lunch. It's so portable and easy to eat anywhere. All you need is hot water. You can definitely change customize these to your liking. Want spice? Add a bit of chile paste or hot chile oil. Want carbs? Add a ton of noodles. 

I'm calling these ramen jars but you can definitely make them with out noodles for a lighter, grain free meal. You can't see them in the photos, but we used these aip friendly Shirataki noodles. They are a dried noodle, made from tapioca starch, konica powder, calcium and citric acid. They taste just like a glass noodle. I found these at whole foods but they are also available online.  Feel free to use any noodle you like but precook them if they will need more than a few minutes in hot water to cook. 

Just remember when you're prepping the vegetables that everything in the jar is cooked by pouring boiling water into the jar, sealing and letting it sit for a few minutes. This means that everything should be sliced small and thin. 

Here's grocery list what you will need to make 8 jars:

4 carrots, cut into thin matchsticks

1 bunch scallions, thinly sliced

2" knob fresh ginger, grated

4 cups thinly sliced green beans (about 1#)

4 cups chopped broccoli, in bite sized pieces

1/2 cup corn kernels, fresh or frozen

1/2 cup shelled edamame, fresh or frozen

1/2 cup miso paste

1/2 cup tamari soy sauce

1/3 cup sesame oil

2 teaspoons garlic powder

noodles, amount is up to you, I used 8 shirataki dried noodle nests.

Here's the recipe for ONE jar:

Vegan Ramen + Vegetable Jar

1 tablespoon miso paste

1 tablespoon tamari soy sauce

2 teaspoons sesame oil

1 teaspoon grated ginger

1/8 teaspoon garlic powder

1 scant tablespoon thinly sliced scallions

1/2 cup carrots, cut into thin matchsticks

1/2 cup thinly sliced green beans

1/2 cup finely chopped broccoli

1 tablespoon corn kernels, fresh or frozen

1 tablespoon shelled edamame, fresh or frozen

1 serving of noodles (cooked or uncooked - see note above)

Line up 8 clean glass jars with lids. Fill each jar with the above ingredients. Seal and store in fridge. When ready to serve, fill jar with hot water. Stir, to loosen miso paste. Replace lid and shake lightly to mix ingredients. Let sit for about 5 minutes. Carefully remove lid and enjoy. 

Kimchi Soup (vegan, paleo, GF, DF)

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I think I have a soup addiction. I made this earlier in the week after returning to Brooklyn from a weekend in Ithaca to a house with almost no food. I keep meaning to freeze a pint or two of each soup I make so that I'm not caught with nothing to eat but I never remember. 

Luckily, my mom sent us back here with a bunch of veggies from her garden and the local farmer's market. The haul also included a new jar of kimchi. Cameron had mentioned an idea for a kimchi soup earlier in the week and after a quick fridge inventory, I realized we had everything we needed for a healthy, late summer vegetable kimchi soup. (Thanks, mom!)

This is a great fridge clean out recipe since it will work with most stocks and vegetables. I happened to have corn, carrots, zucchini, kale and green beans but most other vegetable would work too.

Kimchi Soup

small splash oil

1/2 red onion, chopped

small 1" knob ginger, peeled and grated

2 garlic clove, grated

1 quart vegetable stock

1 1/2 cup kimchi with liquid (I chopped mine first) 

2 tablespoons tamari soy sauce

1 cup chopped zucchini

1 cup chopped green beans

1 cup chopped carrots

3/4 cup corn kernels 

1 cup chopped kale

s + p, to taste

Warm oil in a pot, over medium heat. Add onion, ginger and garlic. Cook until soft, stirring frequently. Add stock, kimchi, tamari zucchini, green beans, carrots and corn. Simmer until vegetables are tender. Time will depend on how thin vegetables are, these took about 8 minutes. Stir in kale. Season to taste. 

Irish Vegetable Stew (Vegan, GF)

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As much as I like the plant based diet, it left a void in the slow cooked braised, stewed soup department - which is a big department! We made a slow cooked roast, beef stew type thing about twice a month. Even though it's summer, I wanted a plant based version of my favorite comfort food. 

I have two words for you: tomato paste and gluten free stout beer. More than 2 words but you get the idea. These things are magical together. Browning the tomato paste and deglazing with the stout create a beautiful base for the stew. Vegetarian or not, you will not even miss the meat in this thick, gluten free stew. 

I can't wait to make it again. It's good on it's own but also over cooked spaghetti squash. 

Get a gluten free stout like Murphy's. If gluten isn't a concern you can use any stout just keep n mind that if you use a chocolate stout or coffee stout, that flavor will be incorporated into the stew. 

Serves 6-8.

Irish Vegetable Stew

splash olive oil

1 yellow onion, diced

6 cloves garlic, minced

1/2 cup tomato paste

4 ribs celery, chopped

4 carrots, peeled, chopped

10 oz cremini mushrooms, chopped

2 plantains, peeled, chopped

1 bay leaf

1 1/2 teaspoon dried thyme

1/4 teaspoon sage

1 bottle gluten free stout

1 quart vegetable stock

2 1/2 cups green beans, chopped

s + p, to taste

splash apple cider vinegar or lemon juice, to taste

In a 6 qt stock pot, over medium high heat, warm olive oil. Add onions and brown, stirring as needed, about 15 minutes. Add garlic and tomato paste and brown. Stir as needed, about 5 minutes. Add celery, carrots, mushrooms, plantains, bay, thyme and sage. 

Add stout. It will bubble, scrap up any bits from bottom of pot if you can. Add stock. Bring to boil. reduce to a simmer. Simmer until vegetables are soft, about 40 minutes. Add greens beans and cook, 5 minutes more. Season with salt, pepper and about 1 teaspoon apple cider vinegar. 

Summer Cabbage + Vegetable Soup (Paleo, Vegan, GF, DF)

Generally, I don't eat nightshades because I have a sensitivity to them. I have, however, reintroduced potatoes and haven't had any issues with a bite of tomato something here and there. Also, it's summer and I'm dying for a beautiful summer vegetable soup with a tomato base.

If I'm being truly honest on why I made this soup (and the healthy meatballs posted previously) it's because I've been eating very poorly and not exercising. Which if you know me, is crazy because I love healthy a healthy meal and a good workout. I know exactly where things went wrong. I took a little trip to Raleigh, NC at the end of May and ate everything I could get my biscuit hoarding hands on. (Seriously, so many biscuits!) 

While it was a great trip, I returned to Brooklyn puffy as I like to call it. Somewhere around that time I lost the will to get myself to the gym. Honestly, I think I was bored with going to the same place every weekday. So I continued on with this lazy girl routine and things got a bit wider and squishier

This week is totally different. Poof! I'm excited to establish a new routine of running outside every morning, saying 'no thank you' to unhealthy foods and cooking delicious, nutritious food for Cameron and myself. It's a good feeling. 

Does this happen to anyone else? What do yo do to shake things up when your off your healthy game? 

Serves 8. 

Cabbage + Vegetable Soup

splash olive oil

1 yellow onion, diced

4 garlic cloves, minced

3 carrots, peeled, chopped

3 celery ribs, chopped

1 14oz tin diced tomatoes

2 quarts vegetable stock

1 teaspoon dried oregano

1 teaspoon dried basil

4 cups shredded cabbage

2 cups chopped green beans

1 summer squash, chopped

juice of one lemon

s + p, to taste

In a large pot, over medium heat, sauté onion and garlic in a splash of olive oil until soft and glossy, about 8 minutes. Add carrots, celery, tomatoes, stock, oregano and basil. Bring to a boil, add cabbage. Reduce to a simmer. Simmer until carrots are tender, about 10 - 15 minutes. Stir in green beans and squash, cook 5 minutes more. Season with lemon juice, salt and pepper. 

Turkey Meatballs + Basil Pesto (AIP, Paleo, GF, DF)

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Meatballs! Since I don't eat tomatoes or pasta, I almost never make these little things anymore. What am I thinking, right? They're so tasty and delightful. My new solution: basil pesto and spaghetti squash. A nice healthy meal for those time when I'm missing spaghetti and meatballs. 

For Cameron and I, I picked a small spaghetti squash. To cook it: cut off the stem, stand the squash on its new flat end and halve from navel to stem end. Scoop out seeds. Lightly rub cut sides with olive oil. Roast cut sides down on a lined baking tray in a 400 degree oven for 45 minutes (small squash) to an hour (larger squashes). Flip over and shred with a fork, Discard skins. 

To make this AIP, omit almond flour or substitute with coconut flour. 

Serves 6. 

Turkey Meatballs + Basil Pesto

for the meatballs

2 lbs ground turkey 

1/4 cup almond flour

1 yellow onion, grated

5 cloves garlic, peeled, grated

2 tablespoons nutritional yeast

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 1/2 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

for the pesto

1 large bunch basil, leaves only

2 garlic cloves

juice of one lemon

1/2 cup olive oil (I like half olive oil, half avocado oil, personally)

salt, to taste

Heat oven to 450 degrees. Line a baking tray with a silpat or parchment paper. Set aside. 

In a medium sized bowl, combine all the ingredients for the meatballs. Mix well. Form into tablespoon sized balls and arrange on prepared tray. Roast 15 minutes, flip and cook 15 minutes more. 

While meatballs are cooking, make the pesto by blending all pesto ingredients in a blender or food processor. Serve with meatballs.